Abstract:The big data technology indicates that we can obtain the valuable information from data with different analysis methods and tools. The artificial intelligence refers to develop and research the theory and method to mimic or expand the intelligence of humans. Big data technology and artificial intelligence technology complement each other. Big data is the cornerstone of artificial intelligence， and artificial intelligence is the applications of big data. Big data and artificial intelligence of the food science are the intersection of big data technology， artificial intelligence technology and food science. The integration of artificial intelligence and big data technology into the field of traditional food science creates new recipes and intelligently recommend， tracks and traces food， analyzes user taste preferences and monitors food safety， etc.， so that food science obtains greater development and provide the better service for humans. This paper demonstrates the current developing status of the intersection of big data and artificial intelligence in the food field， analyzes the challenges when applying the big data and artificial intelligence into the food domain， discusses feasible solutions， and does looking forward to the future development trend of big data and artificial intelligence in food science. The purpose of this article is to attract more integration of big data and artificial intelligence technology with food science， and to improve food science development according to the direction of food science to provide better service for the people.

Abstract:To reveal the cellular antioxidant capacity of infant formula milk powder on digestive tract epithelial cells and its mucosal immune cells， five infant formula products were randomly selected from the market and subjected to the cellular models based on rat peritoneal macrophage and human colon adenocarcinoma line Caco-2 cells for determination of their cytotoxic or proliferative effects. A modified Cellular Antioxidant Activity Assay （CAA） method was used to evaluate the cellular antioxidant capacity of the products. Meanwhile， in the absence of exogenous free radical inducer AAPH， the influences of the products on the level of free radicals in cytosol and mitochondria were also investigated， respectively. The results showed that the products of infant formula exhibited neither cytotoxic effects nor proliferative effects against these two cell lines in the concentration range of 40-1 000 μg/mL. Five products showed cellular antioxidant activity in CAA models in both cell lines， but varied obviously in CAA values. In the absence of AAPH， three products showed scavenging effect on the free radicals within cytosol and mitochondrial， the other two， instead， increased the free radical levels within cytosol and mitochondrial.

Abstract:Phycocyanin （PC） is a kind of natural food colorant with anti-cancer activity. Phycocyanin exerts significant inhibition effects on multiple tumors including lung cancer. However， the potential regulatory mechanism of phycocyanin in non-small cell lung cancer（NSCLC） cells is still unknown. In this study， we used three types of NSCLC cells （H1299， H460 and LTEP-a-2） as research model， and aimed to investigate the anti-proliferation and pro-apoptosis mechanism of phycocyanin in these cells. Cell phenotype experimental result indicated that phycocyanin could significantly inhibit the proliferation and induce apoptosis of H122， H460 and LTEP-a-2 cells. Transcriptome sequencing analysis on H1299 cells suggested that the expression of receptor interacting proteinkinase1（RIPK1） significantly downregulated after phycocyanin treatment. Knock-down expression of RIPK1 using siRNA could also decrease the proliferation and induce the apoptosis of H1299， H460 and LTEP-a-2 cells， which was consist with the phenotype results of phycocyanin. This study indicated that phycocyanin could inhibit proliferation and induce apoptosis of multiple non-small cell lung cancer cells through down-regulating RIPK1， which provided important theoretical basis for the development and utilization of natural functional food additives， also provided useful information on the treatment of non-small cell lung cancer.

Abstract:In the present study， we investigated the acylated homoserine lactones（AHLs） based quorum sensing （QS） system in Aeromonas veronii bv. veronii isolated from fermented surimi， and the interruption of AHLs production， virulence factors and food spoilage potential by garlic extract， an anti-QS agent. The results showed that A. veronii bv. veronii was able to produce at least three types of AHLs， including C6-HSL， C7-HSL and C8-HSL. AHLs activities increased during the rapid growth stage， and then decreased when it entered the stable growth phase. The garlic extract treatment was found to attenuate the AHLs production and biofilm formation of A. veronii bv. veronii under minimum inhibitory concentration. At a garlic extract concentration of 1.20 mg/mL， the inhibition of β-galactosidase activity and biofilm formation reached 39.6% and 36.7%， respectively. After garlic treatment， genes including luxRI homologs （acuRI）， ornithine decarboxylase （ODC）， serine protease （ser）， elastase （ahyB） and flagellin （fla） were down-regulated. Furthermore， it was inferred that the garlic extract could inhibit the spoilage potential of A. veronii bv. veronii， since the production of total volatile base nitrogen （TVB-N） and putrescine in surimi were decreased.

Abstract:Three kinds of soybean Shuidouchis were fermented by Bacillus amyloliquefaciens CAUNDJ118，their bioactive substances， fibrinolytic and antioxidant activities were evaluated. The results indicated that the contents of total phenols and isoflavones of Shuidouchis increased by 1.7-2.5 times， the contents of peptide and amino acid nitrogen increased significantly by 3.9-11.6 times after fermentation. The fermented Shuidouchis by Bacillus amyloliquefaciens CAUNDJ118 had high fibrinolytic activities （86.5-102.5 FU/g freeze-dried powder） and high anticoagulant activities （IC50=0.27-0.36 mg/mL）. In addition， they exhibited strong antioxidant activities with DPPH radical scavenging activities （6.8-15.5 μmol TE/g freeze-dried powder）， high ABTS radical scavenging activities （41.4-46.6 μmol TE/g freeze-dried powder） and ferric-reducing antioxidant powers （8.7-13.6 μmol Fe2+/g freeze-dried powder）. Amongst， the Shuidouchi from black soybean fermented by Bacillus amyloliquefaciens CAUNDJ118 had the highest contents of nutrient composition， thrombolytic and antioxidant activities， favourable perfume and taste. It could be developed as a functional food which benefits for cardiovascular health.

Abstract:Four common antioxidant methods and molecular docking were used to study the antioxidant activity of naringin dihydrochalcone， the whitening activity of naringin dihydrochalcone was studied by measuring the activity of tyrosinase and the cytotoxicity of naringin dihydrochalcone was determined by MTT assay. The conclusion was that naringin dihydrochalcone had better antioxidant and whitening activity. The safe concentration of naringin dihydrochalcone in mice melanoma B16 cells was less than 500 mol/L.

Abstract:In this experiment， through multiple catalytic transesterification methods， the relationship between lipase activity and structure under optimal catalytic conditions and the activity regeneration technology of low-activity lipase are studied. Fluorescence spectroscopy and Fourier transform infrared spectroscopy were used to analyze the tertiary and secondary structures of lipases and the relationship between changes in lipase activity and its secondary tertiary structure. Low-activity lipases were restored by treating lipase with isopropanol and mixed fats. The study results showed that with the decrease of lipase activity， the fluorescence intensity of lipase increased gradually， and the amino acid leakage was more and more. In the secondary structure， the α-helix content decreased and the β-sheet content increased gradually. Through isopropanol treatment， the lipase activity was restored to 75.00% of the original lipase； through the mixed oil treatment， the lipase activity was restored to 96.60% of the original lipase， realizing the purpose of high-efficiency catalytic restoration.

Abstract:In order to establish the relationship between the charged characteristics of polysaccharides and protein complex systems， in this paper， the composite mechanism and rheology of CS and casein were characterized by fluorescence spectroscopy， ultraviolet-visible absorption spectroscopy， Fourier infrared absorption spectroscopy and rheological viscosity analysis. The results showed that the quenching of casein by CS was static in the fluorescence spectrum. At 303 K and 313 K， the binding sites of high deacetylation chitosan （HDCS） were 1.29 and 1.36， the number of binding sites for low deacetylation chitosan （LDCS） were 1.47 and 1.44， respectively. At pH 6.0， the interaction between HDCS-casein was mainly attributed to electrostatic interaction， LDCS-casein mainly ascribed to hydrophobic interaction. In the UV-visible absorption spectrum， the addition of LDCS did not change the microenvironment of tyrosine （Tyr） in casein. However， the addition of HDCS changed the microenvironment of Tyr in casein， increasing its polarity and stretching the polypeptide chain. Fourier transform infrared spectroscopy showed that the -NH3+ group in CS interacted with the -COO- group in casein. In the rheological steady-state viscosity analysis， the viscosity of the CS-casein complex solution increased with the increase of CS deacetylation degree.

Abstract:Five kinds of coarse cereals including highland barley， quinoa， oats， millet and mung beans were selected as subject in this study. The effect of different grain ratios on expected Glycemic Index（eGI） of extruded grains were researched by D-optimal mixture design experiments. Furthermore， changes of starch， amylose， protein， fat and dietary fiber of multi-grain cereal grains before and after extrusion were compared. The results showed that grain ratio had a great influence on the eGI of co-extruded powder， and the variation range was 60.77-76.45. Among them， the amount of millet has the biggest influence on eGI value， and it increases first and then decreases with the increase of the addition amount. The effect of highland barley， quinoa and oats on eGI value was the same， rising firstly and then declined with the increase of additive amount， while green beans showed the trend of first declining and then rising with the increase of additive amount. Through the determination of the nutritional composition of the extruded products with different ratios of cereals， the contents of starch， amylose， fat and protein were generally decreased after extrusion， and the contents of dietary fiber was increased overall after extrusion. And a significant negative correlation between GI and protein， dietary fiber， amylose， and resistant starch were observed.

Abstract:In this study， carrageenan and whey protein isolate were crosslinked by enzyme and ions， and Vitamin C （VC）-loaded liposomes were incorporated into the gels and formed liposomal hydrogels. The storage and in vitro digestion stability of liposomal hydrogels was investigated in terms of phosphorus （Pi） release， oxidation degree at different storage times， average particle diameter， size distribution， degradation of liposomes and whey protein isolate， and VC release from liposomes during in vitro digestion， respectively. Results showed that the VC liposomal hydrogel was stable in appearance， and had a low Pi release and peroxidation degree during 30 days storage. Besides， liposomal hydrogel was relatively stable during both in vitro oral and stomach digestion. The hydrogel structure was not easily to be destroyed， and liposome could protect effectively the encapsulated cargos from release. However， after simulated digestion in small intestine， the liposomes began to liberate from the hydrogel in large amounts and VC released dramatically from liposomes. A liposomal hydrogel delivery system with promised storage stability and targeted release in the intestine was prepared， which indicated the potential application of liposomal hydrogel in encapsulation of functional compounds in food industry.

Abstract:This study was aimed to investigate the effects of phosphorylation and glycosylation on in vitro digestibility of soybean protein. The soybean isolated was phorsphoralated by 2%， 3% and 5% sodium tripolyphosphate， and glycosylated by glucose and dextran respectively. The properties of in vitro gastrointestinal hydrolysates were detected by size exclusion chromatography， ion exchange chromatography as well as Caco-2 monolayer cell model. Charge status， hydrophobicity of the hydrolysates and amino acid composition before and after being transported by Caco-2 monolayer were evaluated. The results showed that phsphoylation and glycosylation changed characteristics of the soybean hydrolysates. Phorsphorlation reduced the molecular weight and neutral peptide content but improved surface hydrophobicity of the hydrolysates. Glucose glycosylated soybean hydrolysates were shown lower molecular weight distribution， surface hydrophobicity and neutral peptide content. Dextran glycosylated soybean hydrolysates were also presented with lower molecular weight distribution and surface hydrophobicity， while the neutral peptide content increased. Phosphorylation and glycosylation decreased the amount of total amino acids， essential amino acids and restricted amino acids （Methionine and Cysteine）. However， with the combined effects of molecular weight distribution， charge status， surface hydrophobicity of the digestive peptides， the loss of amino acid caused by phosphorylation and glycosylation was reduced after being transported by Caco-2 monolayer.

Abstract:The effect of whole millet diet on gut microbiota in subjects with mild hypertension was studied. The results of the study showed that after 12 weeks of whole millet diet intervention， the gut microbiota abundance of subjects with mild hypertension was significantly increased， while the diversity index did not change significantly. At the generic level， the relative abundance of Faecalibacterium and Lactobacillus increased significantly （P < 0.01）， indicating that foxtail millet could regulate the relative abundance of some bacteria in mild hypertension subjects. In addition， the gut microbiota imbalance state of subjects with mild hypertension， characterized by the accumulation of lactate-producing bacteria， reduction of acetate and butyrate-producing bacteria， was improved. The relative abundance of butyrate-producing bacteria increased by 20% compared with the baseline. The improvement of gut microbiota in mild hypertensive subjects provides a new ideal and direction for the mechanism study of antihypertensive effect in whole grains.

Abstract:Objective： To explore the effect of obesity induced by high fat diet on liver glycometabolism， and to reveal the molecular mechanism of pomegranate peel extract （EPP） in improving the disorder of glycometabolism and lipid metabolism in obese rats. Methods： Rats were fed with high-fat diet （D12451） and control diet （D12450H） for 16 weeks to replicate the obese animal model. Three doses of EPP （50， 100， 200 mg/kg） were administered by intragastric administration simultaneously with the model. Result： After 16 weeks of feeding with high fat diet， the body weight， Lee's index and liver weight index of rats increased， the levels of serum TC， TG， LDL-C and FFA increased， and the levels of HDL-C decreased. High dose of EPP could significantly improve the body weight， Lee’s index， liver weight index and blood lipid level of rats with high fat diet. It showed that EPP could effectively reduce the obesity induced by high-fat diet. At the same time， the results showed that EPP significantly reduced the liver microstructure and liver function damage of fat rats induced by fat. The detection of insulin resistance and hepatic glucose metabolism in rats showed that there was significant blood glucose increase and insulin resistance in rats with high-fat diet. High-dose EPP could significantly reduce blood glucose and improve insulin resistance. And EPP could increase liver tissue IRS-2 and GLUT2 protein levels. Conclusion： EPP exerted liver protection by reducing blood lipids in obese rats and improving hepatic glucose metabolism disorders.

Abstract:This paper established a model of non-alcoholic fatty liver in Meriones unguieulataus （MU）， aiming to explore the effect of food derived nanoparticles （FNPs） from freshwater clam soup on non-alcoholic fatty liver disease （NAFLD）. Results showed that the levels of TC， TG， AST and ALT of MU exposed to high-fat diet for 4 weeks significantly rose （P﹤0.05）. Besides， the liver tissue of the high-fat group showed focal necrosis， demonstrating the successful modeling of the MU with NAFLD. Compared with the high-fat model group， the indexes of the MU fed with oral or gavage administration of FNPs decreased， among which TC in serum and liver and AST in the liver slumped（P﹤0.01）. The indexes in the liver were close to those of the normal control group. It suggested that the soup nanoparticles， whether oral or gastric administration for MU could effectively reduce hematic fat and intervene with nonalcoholic fatty liver disease. In addition， the effect of oral group was closer to normal and superior to gavage group. Oral administration may bestow the food nanoparticles the opportunity to directly interact with the digestive tract mucosa， so as to play a strong biological activity of hepatocyte protection.

Abstract:The protective effects of L. plantarum C181 against chronic alcohol-induced liver injury in mice were investigated. Oral administration of L. plantarum C181 significantly decreased the levels of liver triglyceride and free fatty acid，also， serum alanine transaminase（ALT） and aspartate aminotransferase（AST） were decreased in chronic alcohol-challenged mice. L. plantarum C181 was also found to suppress the content of malondialdehyde （MDA） and enhance the activity of superoxide dismutase （SOD） and glutathion reductase （GSH） in liver， which are well-correlated with the upregulation of hepatic nuclear factor erythroid 2-related factor （Nrf-2） and downregulation of （NF-κB） mRNA. Moreover， L. plantarum C181 significantly decreased levels of TNF-α、IL-6 and IFN-γ and increased levels of IL-10 in liver. Additionally， Effect of L. plantarum C181 on intestinal floras and ZO-1， Occludin and Claudin mRNA were studied. These results furtherly demonstrate that L. plantarum C181 could efficiently protects against alcoholic chronic liver injury through recovery of intestinal flora balance and intestinal barrier function.

Abstract:Objective： To screen the hypoglycemic active constituents from the ethanol extract of Chinese bayberry pomace and evaluate their hypoglycemic activity in vivo. Methods： The AB-8 macroporous resin was used to adsorb the crude extract of Chinese bayberry pomace， and eluted with different concentrations of ethanol （10%， 30%， 50%， 70% and 90%） to screen the constituent with high bioactive component content and α-glucosidase inhibitive activity. The hypoglycemic activity in vivo was evaluated using a diabetic mouse model. Results： The total anthocyanin， total flavonoids and total phenol contents of 30% ethanol elution component （EC30） were significantly higher than other components （P<0.05）， which were 5.5， 12.4 folds and 11.4 folds higher than crude extract， respectively. The semi-inhibition concentration [IC50，（0.006 ± 0.001）mg/mL] of α-glucosidase in EC30 was significantly lower than that in crude extract [IC50， （0.056 ± 0.008） mg/mL] （P<0.05）. EC30 could alleviate the symptoms of weight loss and reduce fasting blood glucose levels in type II diabetic mice； significantly reduce total cholesterol （TC）， triglyceride （TG） and low density lipoprotein cholesterol （LDL-c） levels in diabetic mice （P<0.05） and reduce oxidative stress by increasing the activity of antioxidant enzymes such as superoxide dismutase （SOD）. etc. In addition， EC30 had a certain repairing effect on liver and kidney cells damaged by diabetic mice. Conclusion： EC30 had the highest bioactive component contents and α-glucosidase inhibitory activity， and it could alleviate type II diabetes by improving glucose metabolic pathways and reducing oxidative stress in mice.

Abstract:In order to study the effect of different homogenized seeds and nuts on postprandial blood glucose response （GR）， the characteristic values of glycemic index （GI） and postprandial 240 min of white bread （WB） when consumed with homogenized soybean （S）， black sesame seed （BS）， linseed （LS） and almond （A） were measured and compared with that of milk （M） and WB. The results showed that the GI values of both M+WB and A+S+WB were 52， while the GI values of both BS+WB and WB were 74. LS+S+WB had the least blood glucose fluctuation. The GR was not correlated to fatty acid composition but to tannin content. Conclusion： milk， homogenized A+S and LS+S were beneficial to mitigate postprandial GR when co-ingested with high GI carbohydrate foods.

Abstract:The sugar cooking liquid from the process of preserved cherry tomato can not be used again due to its high viscosity after multiple rounds of sugar infiltration. In order to provide a theoretical basis for the viscosity reduction process of the sugar cooking liquid， this paper analyzed the physical/ chemical and rheological properties of the sugar cooking liquid， and studied on the influence of pectin and pulp in the sugar cooking liquid on the rheological properties of the sugar cooking liquid. The results showed that the original and usable sugar cooking liquid had shear thinning behavior， which were non-Newtonian fluids. The content of soluble pectin in the serum of sugar cooking liquid was 0.005‰-0.009‰， the pectin content was very low， and the viscosity could be reduced by up to 2% after pectinase treatment， which was not the main reason for high viscosity of sugar cooking liquid. However， the pulp in the sugar cooking liquid had a significant impact on the rheology of the sugar cooking liquid. After the pulp was removed， the viscosity of the original and usable sugar cooking liquid were reduced by 33% and 58% respectively， and they showed the characteristics of Newtonian fluid， which was the main reason for the high viscosity of the sugar cooking liquid. It was found that the aqueous extracts such as pectin and protein had an important influence on the rheological properties of the sugar cooking liquid. The contribution of the pulp to the viscosity of the sugar cooking liquid was reduced by about 50% after the aqueous extract was removed. The aqueous extract such as pectin and protein may play an important role in the interaction between the soluble substances in the sugar cooking liquid and the pulp to form a dense network.

Abstract:Six different micro-filtration membranes with pore size of 0.45 μm， including PES， Nylon， CA， PVDF， PTFE and PP were used to clarify bayberry juice. We determined the physicochemical indexes and antioxidant activity of the filtered bayberry juice. Results showed that all the micro-filtration membranes could effectively improve the transmittance of bayberry juice and reduce the protein content in the juice. Micro-filtration membranes of different materials had no significant effect on soluble solids， acidity and pH value of bayberry juice（P>0.05）. The effects on anthocyanins， total phenols and total flavonoids content and antioxidant activity were significantly different （P<0.05）. Nylon membrane was not suitable for clarifying bayberry juice because it has the largest adsorption on the active components and color of bayberry juice. Polypropylene membrane had the highest pure water flux and permeation flux of bayberry juice， which could achieve higher filtration efficiency compared with other five micro-filtration membranes.

Abstract:In view of the difficult extraction and low protein content of millet isolated protein（MPI）， this experiment compared the extraction effect of MPI through alkali method and five kinds of enzymatic methods. Under the condition of combing α-amylase / glucoamylase / viscozyme L， the extraction yield and protein content of MPI were high. The molecular weight distribution and secondary structure information of MPI were not affected by different enzymatic methods except alkali method. Based on the results of 6 single-factor experiments， pH， temperature， enzyme addition amount and enzymatic hydrolysis time were selected as the main factors affecting the MPI protein content. Box-Behnken response surface analysis was conducted with the MPI protein content as the response value， and a mathematical regression model was established. Optimum conditions of tri-enzymatic digestion for extracting high protein content MPI were： pH 4.7， enzymatic hydrolysis temperature 48 ℃， enzymatic addition amount 2.2% and enzymatic hydrolysis time 10 h， under which protein content of MPI was （69.49±0.23）%。

Abstract:The STPP， TSPP and SMP were selected and the effects of single phosphate on gluten properties were investigated using a single type of different ratios. Studies have shown that the addition of STPP is too low or too high， which will reduce the elasticity of gluten. When the addition amount is 0.4%， 0.8%， the viscoelasticity of gluten is enhanced. The addition of TSPP and SMP increases the viscoelasticity of the gluten. After the addition of STPP， the average molecular weight of gluten increased slightly， but the effect of TSPP and SMP was not significant. The addition of STPP makes the gluten secondary structure more stable. Although the addition of TSPP has less effect on the secondary structure of gluten， it also makes the secondary structure of gluten tend to be stable， while the addition of SMP tends to cause the gluten structure to be relatively unstable.

Abstract:In this study， the effect of GMS on the adhesion of cooked noodles were investigated by using RVA， rheology， disulfide bond content determination， FTIR， microstructure analysis and other means. Results showed that， with the addition of GMS， the adhesion of noodles could be significantly improved， the disulfide bond content and α-helix structure were increased （P < 0.05）， the dough gluten network structure were improved， the swelling of starch granules and the rupture of starch granules under high temperature were inhibited， thereby the surface viscosity and water absorption of the cooked noodles were reduced （P < 0.05）， the hardness of the cooked noodles were increased， the adhesion between the noodles were inhibited.

Abstract:In this study， the influence of Allium monogolium Regel and Lactobacillus plantarum X3-2B on the N-nitrosamines was investigated， meanwhile， the physicochemical properties and nitrite content of fermented dry mutton were also studied. The results showed that the accumulation of N-nitrosamines （N-nitrosodimethylamine， N-nitrosomorpholine， N-nitrosodiethylamine， N-nitrosomorpholine， N-nitroso-di-n-propylamine， N-nitrosopiperidine， N-nitrosodi-n-butylamine） could be inhibited by adding Allium monogolium Regel and Lactobacillus plantarum X3-2B together better than adding alone. In addition， the decrease of pH and aw were promote， the growth of pathogenic bacteria and spoilage bacteria were reduced， the stability of fermented dried mutton was increased. Adding Allium monogolium Regel and Lactobacillus plantarum X3-2B together could also reduce nitrite residue， improve the colour and lustre of fermented dried mutton.

Abstract:By inoculating Lactobacillus sake and Staphylococcus xylose to make fermented mutton sausages. The fatty acid and flavor composition of sausage at different ripening times （0， 3， 4， 5， 6 d） were determined by gas chromatography-mass spectrometry （GC-MS）， and the effects of different ripening times on edible quality and flavor accumulation of fermented mutton sausage were investigated， so as to determine the optimal ripening time of sausage. The results showed that the pH value and water activity （aw） of sausage decreased significantly （P<0.05） with the increase of ripening time. Mature 3-4 day Lactobacillus and Staphylococcus are the main dominant bacteria in sausage， which significantly inhibit the growth and reproduction of enterobacter， resulting in a significantly lower number of enterobacter in sausage than 1 000 CFU/g. The red-degree value of mature 3-4 day sausage reached the maximum. The contents of free fatty acids and flavor substances in sausage increased first and then decreased， and the types and contents of mature 3-4 d fatty acids and flavor substances were significantly higher than those in other times （P<0.05）. In conclusion， the sensory quality and nutritional composition of mature 3-4 day fermented mutton sausage were better than other time.

Abstract:Octenyl succinic anhydride （OSA） was applied to the esterification of purified the original gum arabic （OGA）based on emulsifying agent instead of organic solvent treatment. The process conditions were optimized using one-factor-at-a-time method and responses surface methodology. And we evaluated the effects of esterification on properties of gum arabic. The optimal modified condition were set as follows： OSA， 3.0% （based on the final weight of OGA）； concentration of the OGA， 40%； reaction system pH， 8.5； reaction time， 1.56 h； and reaction temperature， 23 ℃. Under this condition， the graft of the OS in the OSA-GA was 1.97%. Based on the analysis of particle size， ζ-potential and microstructure of emulsion， it was found that the higher apparent viscosity could retard aggregation and stratification of the droplets. And the emulsifying capacity of OSA-GA was improved.

Abstract:In present study， a water-in-oil-in-water（W/O/W） double microemulsions were prepared with the water-extracted anthocyanins （ACNs） from grape skin as the inner water phase （W1）， corn oil as the oil phase， and whey protein isolate （WPI） solution as the outer water phase （W2）. The double emulsions showed high encapsulation efficiency of （93.19 ± 2.78）%， and their droplet diameters averaged （287.90 ± 3.12） nm. After mouth digestion， no obvious morphological change in the droplets was observed. Under the simulated gastric conditions， the droplets fused with each other to form larger droplets with double-layer structure， and the droplet sizes （d>600 nm） increased significantly （P<0.05）. During simulated intestinal digestion， the double droplets became empty oil droplets with average droplet sizes of （387.53 ± 15.96） nm， and the highest antioxidant activities were also identified in this stage. Our results indicated that W/O/W emulsions effectively protected ACNs against simulated mouth and gastric digestion， and targetedly delivered to the small intestine. Furthermore， the microcapsule system loaded with ACNs could have huge application potential in food industry.

Abstract:The continuous dynamic extraction system was used for the dynamic extraction of allicin from the processing wastewater of garlic chips. The raw material processing wastewater of garlic chips and solvent for vegetable oils extraction were used as extraction solvent. Box-Behnken experimental design and response surface（RSM） analysis method were based on the single factor experiments， and the response surface graph and contour map were plotted with the yield and extraction rate of allicin as response value， and the two regression equations for dynamic extraction of allicin were established. The effects of continuous cycle times， organic solvent volume fraction and continuous injection rate on the yield and extraction rate of allicin were investigated. It was found that the continuous cycle times had the greatest effect on the yield and the extraction rate of allicin， then was the organic solvent volume fraction and the continuous injection rate had the least effect. The joint extraction method which used to determine the optimal extraction parameters of allicin were continuous cycle times 4， the organic solvent volume fraction 50%， and the continuous injection rate 4 cm/s. Under this condition， the yield of allicin was 75.098 mg/L. The extraction rate of allicin was 87.450%.

Abstract:The polypeptide was prepared from the Sardinops sagax by the combination hydrolysis by animal proteolytic enzymes and flavor enzyme， then separated by ultrafiltration membrane. The peptides of different molecular weight range were F1（100-3 000 u）， F2（3 000-10 000 u） and F3（≥10 000 u）. The antioxidant activity of each component was determined by DPPH， ABTS and hydroxyl free radical scavenging ability. The results showed that the antioxidant activity of component F1 was the strongest. Using ABTS free radical scavenging capacity as screening indexes， two antioxidant peptides coded b-f1 and b-f6 were separated and purified by the strong anion and YMC-pack-OSD-AQ. The sequences of these peptide were identified by ESI MS/MS as follow. The sequence of antioxidant peptide b-f1 was Arg-Phe-Asp （RFD）/Trp-Thr-Met （WTM） with molecular mass of 436 u， and the sequence of antioxidant peptide b-f6 was Phe-Ala-His-Asp-Asp-Pro with molecular mass of 700 u. The ABTS free radical scavenging capacity of b-f1 and b-f6 were （81.22±4.12）%， （76.35±3.32）%， respectively.

Abstract:The technology of enriching palmitoleic acid from fish oil fatty acid ethyl ester by urea complexation and molecular distillation was studied. The conditions of urea complexation were reaction temperature： 75 ℃， mfishoil ∶ murea ∶ methanol = 1 ∶ 2 ∶ 4. The effects of scrape speed， feed rate and distillation temperature on palmitoleic acid content were investigated through the single factor experiment. On the basis of single factor experiment， the molecular distillationwas optimized by response surface experiments with Box-Behnken design. The final experiment showed that the optimum acetylation conditions were scrape speed 140 r/min， feed speed 1 mL/min， distillation temperature 65 ℃. Under these conditions， the content of palmitoleic acid in the product increased from 8.41% to 32.29%， and the recovery rate was 60.5%.

Abstract:In order to study the effect of water content on the microstructure of high temperature and high pressure processing sea cucumber （HSC） body wall， HSC with different humidity ratio was prepared by vacuum drying method and then stored at 37 ℃. The effects of humidity ratio on the storage stability of HSC body wall were studied by the changes of TPA parameters， water status， SEM and TEM images. The results showed that the microbes and endogenous enzymes were completely inactivated. During the vacuum drying process， the collagen fibers gradually shrank and lost a large amount of water， resulting in the formation of dense network structures. During autoclaving， collagen fiber bundles and collagen molecules were destroyed. During storage at 37 ℃， they were further degraded， which were positively correlated with the humidity ratio. Therefore， the damage degree of structures could be effectively decreased by reducing the humidity ratio， extending the shelf life of HSC products.

Abstract:In this paper， a fluorescent molecularly imprinted polymers with high selective recognition sites for octopamine was synthesized using octopamine as temple， upconversion fluorescent nanoparticles as matrix and the element of fluorescent sensing by a surface imprinting technique in combination with a sol-gel process. The developed polymers were applied to the quantitative determination of octopamine. Under the optimum conditions， the fluorescence intensity of polymers increased linearly with the increasing concentration of octopamine ranging 2-10 mg/L with a detection limit of 0.37 mg/L（S/N=3）. In order to validate the applicability， the fluorescent method was used to detect octopamine in complex samples including wine and cheese. The recoveries ranging 86% - 98% with a relative standard deviation（RSD） ranging from 0.54% to 4.65% were obtained. The above result indicated that the proposed fluorescent method provided a new platform for the measurement of octopamine in food samples.

Abstract:The difference of initial microbial communities of crayfish （Procambarus clarkii） from different origins of Pukou and Dongshan was studied using culture-dependent method and metagenomic analysis in this study. The results showed that the initial total bacterial counts of whole crayfish samples of Pukou and Dongshan was not significant different， but the bacterial counts on the selective enrichment cultures were not significant different. It was found that Aeromonas and Citrobacter were the dominant bacteria in the total samples of Pukou crayfish， Hafnia paralvei was the domain bacterium in the total samples of Dongshan crayfish by 16S rRNA gene analysis. At family level， Enterobacteriaceae strains were the domain bacteria of the total samples from these two regions. At genus level， Aeromonas and Exiguobacterium were dominant bacteria in total samples from Pukou crayfish， and Flavobacterium， Aeromonas and Shewanella were the domain bacteria in the total samples of Dongshan crayfish. The results of the initial bacterial diversity of different parts of crayfish （Procambarus clarkii） from different origins indicated that the potential food safety risk of crayfish， and provided a reference for the future study of crayfish preservation and transportation.

Abstract:In order to fully explore the bacterial diversity in fermented food with Inner Mongolian characteristics， the bacterial community structure of different fermented food was compared. The composition and structure of bacterial communities in fermented dairy products （Cheese1， Cheese2 and Mike_cake） and fermented meat product （fermented sausage， Mutton_jerky and Beef_jerky） were analyzed based on high throughput sequencing. A total of 194 568 effective sequences and 237 OTUs were obtained. The results showed that the Shannon diversity index for fermented meat products was higher than that for fermented dairy products. The microbiota of different fermented products were significantly different. Two bacterial phyla， Firmicutes was the predominant phylum in fermented dairy products. while Firmicutes and Proteobacteria dominated the microbiota of fermented meat products； At the genus level， Lactobacillus was dominant in fermented dairy products， Pseudomonas was the major bacterial population in fermented meat product， Lactobacillus was a subdominant genus. At the species level， the dominant strains of dairy and meat products could not be determined because of the high content of undetected bacteria， but Lactobacillus sakei had a higher content in fermented dairy and meat products. The 16s predictive function analysis showed that most of the bacteria in traditional fermented food were related to the transport and metabolism function， such as Lipid transport and metabolism and Amino acid transport and metabolism.

Abstract:In order to improve the utilization rate of tuna by-products， this study was aimed to establish a method for extracting the phospholipids and fish oil simultaneously from wastes， followed by the analysis of fatty acid and phospholipids composition on the basis of multi-dimensional tandem mass spectrometry and gas chromatography. The 1，2-dichloroethane system combined with acetone precipitation was established to extract phospholipids and fish oil from tuna viscera. After the optimization of this method and the comparison between this method and other traditional methods， the best solvent system was shown to be 1，2-dichloroethane-methanol （1 ∶ 2， V/V）， whose yields of phospholipids and fish oil were 0.994% and 17.306%， respectively. Afterwards， the obtained fish oil was esterified and analyzed by gas chromatography， and the obtained phospholipids were identified and quantified by liquid chromatography/mass spectrometry in the negative-ion full scan modes. The results show that fish oil mainly contains 18 kinds of fatty acids such as DHA， palmitic acid， oleic acid， EPA， et al， among which polyunsaturated fatty acids account for 36.678%. A total of 16 kinds of phosphatidylcholines， 14 kinds of phosphatidylethanolamines， 11 kinds of phosphatidylinositols and 12 kinds of phosphatidylserines were detected in phospholipid samples， and a variety of phospholipids containing omega-3 polyunsaturated fatty acid chains were detected. As a conclusion， this method can not only extract phospholipids and fish oil in the tuna by-products simultaneously， but also be safer and more suitable for food processing industry. Meanwhile， it can develop and utilize tuna by-products reasonably and achieve the purpose of protecting the environment efficiently.

Abstract:In vitro digestion model was used to detect the bioaccessibility of 6 essential trace metals （including Cu， Fe，Mn， Zn， Co and V） and 5 harmful trace metals（including As， Cd， Pb， Al and Sr） in fresh and cooked seaweed （Porphyra yezoensis and Laminaria japonica）， with microwave digestion and inductively coupled plasma-mass spectrometry （ICP-MS） for measurement of total content of trace metals in the samples and residue， and the high-performance liquid chromatography coupled to inductively coupled plasma-mass spectrometry （HPLC-ICP-MS） for measurement of As and Cd species in the samples and chime. Results showed that 6 essential trace metals in two kinds of seaweed decreased after cooking， and their bioaccessibility in P. yezoensis were higher than in L. japonica. In addition， different trace metals exhibited different changes in the bioaccessibility for cooked L. japonica， with the highest bioaccessibility of Sr and the lowest bioaccessibility of Fe and Zn. The total content of As， Cd， Pb and Al in P. yezoensis was higher than that in L. japonica， and all of them decreased after the seaweed were cooked. Pb bioaccessibility in both cooked L. japonica and P. yezoensis were lowest （6.7% and 21.4% respectively）， while the bioaccessibility of Cd， As and Al was 77.4%， 82.1% and 57.8% respectively for L. japonica and was 74.6%， 71.7% and 67.5% respectively for P. yezoensis. A significant difference in the arsenic species in seaweed occurred during the gastrointestinal digestion， and some organic arsenic species may be transformed to be inorganic arsenic. Cooking would not change the As species in the seaweeds and the gastrointestinal juices， and the decreasing of total arsenic for the cooked seaweed may mainly include the dissolved organic arsenic. Content free inorganic cadmium Cd2+ in the fresh P. yezoensis and gastrointestinal juices could be significantly decreased after cooking. No matter for the fresh or cooked samples and gastrointestinal juices， no Cd2+ could be found in L. japonica. Present results may provide important information on the evaluation of nutritional value of essential trace metals and risk assessment of toxic trace metals in seaweed.

Abstract:The bound aroma compounds in Myrica rubra juice were adsorbed and eluted by Amberlite XAD-2 resin， and the extracted bound aroma components were hydrolyzed by two different enzymes and two different pH conditions of acid. SPME-GC-MS method was used to analyze and identify bound aroma components obtained by hydrolysis. The results showed that 22 kinds of bound volatiles were detected by hydrolysis of two different enzymes， and the characteristic aroma substances of （Z）-3-nonen-1-ol and β-caryophyllene were detected. The substances hydrolyzed by pectinase were mainly esters； the results of β-glucosidase were mainly alcohol， with higher aroma contents， which was more suitable for flavor enhancing of bayberry juice. A total of 19 kinds of bound compounds were detected in the acid hydrolysis of two pH conditions， which were mainly alkane-based substances. Under the condition of pH 1.0， more kinds of aroma substances and higher amount was detected. There were significant differences in the bound aroma compounds obtained by enzymatic hydrolysis and acid hydrolysis. The products hydrolyzed by acid had strong irritating and odorous components， while the components obtained by enzymatic hydrolysis were closer to the flavor of bayberry itself. Therefore， enzymatic hydrolysis with β-glucosidase is a more suitable method for releasing bound aroma components in bayberry juice.

Abstract:In order to determine the key aroma compounds in leg from Beijing roasted duck， the aroma compounds in leg skin and leg meat from 4 most representative Beijing roasted ducks were analyzed qualitatively and quantitatively by using headspace solid-phase microextraction / gas chromatography-olfactometry-mass spectrometry（HS-SPME-GC-O-MS）. The key aroma compounds were detected based on odor activity value（OAV） and contribution rate， and were confirmed by flavor recombination， omission experiments and triangulation test of sensory evaluation. The results revealed that 41 aroma compounds in leg skin and leg meat from Beijing roasted duck were determined， including aldehydes， sulfur-containing compounds， alcohols， furans， acids and phenols. 18 aroma compounds higher than 1 in OAV were detected， among which 2-furfurylthiol （32.62%-72.04%） and dimethyl trisulfide （24.18%-52.03%） had the highest contribution rate. The results of flavor recombination， omission experiments showed the 2-furfurylthiol and dimethyl trisulfide significantly affected the flavor of leg skin and leg meat in Beijing roasted duck（P<0.01）. Meanwhile methional， hexanal， heptanal， octanal， nonanal， （E， E）-2，4-decadienal and 1-octene-3-ol also significantly influenced the flavor of leg skin and leg meat in Beijing roasted duck（P<0.05）. The characteristic aroma was fatty， roasty and meaty flavor in leg skin and leg meat from Beijing roasted duck. The leg skin had richer fatty aroma than leg meat. Meanwhile， leg meat had richer roasty aroma. The key aroma compounds of leg skin and leg meat in Beijing roasted duck were 2-furfurylthiol， dimethyl trisulfide， methional， hexanal， heptanal， octanal， nonanal， （E， E）-2，4-decadienal and 1-octene-3-ol.

Abstract:In this experiment， pickled sauced meat and pork belly（control） were separately in vitro simulated gastrointestinal digested in order to compare the antioxidant properties of the enzymatic hydrolysates. Furthermore， the amino acid composition of the crude peptides extract from pickled sauced meat was analyzed. The results showed that DPPH free radical scavenging capacity and Fe2+ chelating capacity of crude peptides extract from pickled sauced meat at 5.0 mg/mL was 82.97%和 30.45%， respectively， highly significantly different from that of crude peptides extract from the pork belly. With the increase of mass concentration， reducing power of the crude peptides was significantly enhanced. And the crude peptides extract from pickled sauced meat showed certain ABTS＋· scavenging capacity， while FRAP value was about 3.44 times compared to that of pork belly. In addition， the amino acid composition of the crude peptides extract from pickled sauced meat was abundant， the essential amino acid content was 39.47%. The content of antioxidant amino acids was as high as 89.66%. Therefore， simulated gastrointestinal digestion can promote the release of bioactive peptides in pickled sauced meat， and showed higher antioxidant activity and nutritional value compared with that of pork belly.

Abstract:To better understand the effect of different factors on the phenolics and antioxidant activities of wine during rice wine fermentation， 6 kinds of rice materials were used to ferment sweet rice wine by traditional solid-state fermentation process. The total polyphenol content and main phenolic components of rice wine were determined by Folin - Ciocalteu method and high performance liquid chromatography， respectively. The antioxidant activity of rice wines was detected according to ABTS free radical scavenging rate and ferric reducing antioxidant power （FRAP）， and the correlation between polyphenol content and antioxidant activity of rice wines was analyzed and the principal component analysis was also performed. The results showed that the polyphenol content of black rice wine was the highest， 1 135.33 mg/L gallic acid equivalent， while the total polyphenol content of yellow rice wine was the lowest， 144.53 mg/L gallic acid equivalent. There were significant differences in total phenol content among the 6 kinds of rice wine， indicating that the polyphenols in rice wine mainly come from their rice raw materials. In addition， there were significant differences between the antioxidant activities of rice wine fermented with 6 kinds of rice materials. Correlation analysis showed that the linear correlation coefficients between the antioxidant values of ABTS method and FRAP method and total polyphenol contents of 6 kinds of rice wines were 0.829 （P = 0.042） and 0.886 （P = 0.019）， respectively， indicating that there was a certain correlation between the antioxidant activities of rice wines and polyphenol contents. The main polyphenol composition determined by HPLC showed that the contents of p-hydroxybenzoic acid and erucic acid in black rice wine and purple rice wine were higher. Principal component analysis showed that the polyphenol composition and content of rice wine fermented with black rice and purple rice were different to some extent， compared with the other 4 kinds of rice wines. This study will provide a theoretical and practical basis for the biological brewing， nutrition and functional optimization of rice wine.

Abstract:Histamine （HA） is an important biochemical substance that affects human health and food quality. It is essential to develop a rapid and accurate system for HA detection and identification. In this study， the SELEX method was applied to select single-stranded（ss） DNA aptamers with high binding affinity and specificity to HA. Graphene Oxide （GO） was used to separate the unbound ssDNA， due to its strong adsorption ability to unbound ssDNA. After 11 rounds of selection and counter-selection， 15 high-affinity and specific aptamers were obtained. Further analysis indicated that HAA-4 and HAA-7 were the best candidate aptamers by subsequent aptamer secondary structure， affinity and specificity analysis. The present study demonstrated the feasibility to screen HA aptamers by GO-SELEX， which would pave the way for its application in rapid detection of HA in food.

Abstract:In this study， we described the selection of DNA aptamers for β-phenethylamine using Capture-SELEX based on fixed ssDNA library， which is the technology of systematic evolution of ligands by exponential enrichment （SELEX）. During the Capture-SELEX progress， melting curve analysis was developed to monitor the enrichment of the aptamer species. The affinity and specificity of the aptamer were verified by graphene oxide（GO） fluorescence method. We obtained an aptamer （PHE-2） of β-phenethylamine with a Kd value of （71.64±11.47） nmol/L. The aptamer provides a new molecular recognition element for the analytical detection of β-phenethylamine.

Abstract:In recent years， the commercialized application of bacteriophages in the fields of medicine， agriculture and food safety has been approved by many countries. However， there is no relative commercialized application with independent intellectual property in China. Since the abuse of the traditional antibacterial drug in medicine and agriculture， antimicrobial agents and drug-resistant bacteria have flowed into the food production chain which leads to a serious threat to human health. Thus， it is urgent to develop new antibacterial technology. Here， the prevalence of bacteriophage in nature and human environment， the existing human and animal experiments about safety of bacteriophage， and the successful cases and symbolic events of commercialized bacteriophage were summarized. This study also introduced some newly discovered interaction mechanism between bacteriophage and human body， expecting to promote our public cognition about the extensive distribution and safety of oral application of bacteriophage， and promote bacteriophage's commercialized application in the field of food safety.

Abstract:Selenium as an essential trace element is widely found in living organisms. Selenoprotein is the main carrier of the physiological function of selenium in organism. Selenoprotein is a type of protein containing selenocysteine located at the redox catalytic site. Therefore， it has a higher redox potential， and selenoprotein is also mainly used as oxidase in plants and animals. It has the characteristics of maintaining cellular regulatory oxidative stress， immune function， endoplasmic reticulum stress， and inflammatory response， and has therapeutic and preventive effects on many diseases such as Keshan disease， cancer， and Alzheimer's disease. In this paper， the metabolic pathways of selenium protein， the synthesis mechanism of selenium protein and its physiological function characteristics are reviewed in order to provide reference for the study of selenium protein.

Abstract:Polycyclic aromatic hydrocarbons（PAHs） exist widely in the environment. For non-occupationally workers and nonsmokers， more than 70% exposure to PAHs arise from the diet, and diet may cause more than 90% of total PAHs exposure of general population in different countries. Since the International Agency for Research on Cancer （IARC） classified red meat and its processed meat products as carcinogens in 2015， it is particularly important to reduce the generation of toxic and harmful substances（eg. PAHs） in processed meat products. According to the research status of PAHs in processed meat products， this paper summarized the carcinogenic mechanism， formation mechanism， exposure in processed meat products and control measures.