Abstract:Fruits and vegetables are one of the important food sources for human and provide rich nutrients. The benefits of eating fruits and vegetables have long been recognized as an important source of vitamins and minerals. With the development of free radical theory and antioxidant theory， fruits and vegetables are also considered as natural antioxidants. In recent years， as the relationship between gut microbiota and human health becomes more and more clear， the role of prebiotics， another important function of fruits and vegetables， has been more and more recognized. In this paper， the new definition of probiotics and the composition of phytochemicals are used to demonstrate that fruits and vegetables can be prepared into a variety of functional prebiotics in addition to a natural prebiotic. The potential mechanism of fruit and vegetable prebiotics is also discussed at the same time. It is urgent to establish a unified prebiotic evaluation method. Based on the theory of prebiotics， nutrition evaluation and processing methods of fruits and vegetables will also have a great impact， and put forward the existing problems of the research of fruits and vegetables as prebiotics and future research direction.

Abstract:In this paper， a pseudo-ternary phase diagram and star point design-response surface optimization were used to prepare the coix seed oil self-nanoemulsifying delivery system（CSO-SNEDS）， and the characterization and in vitro release studies of CSO-SNEDS were investigated. The results show that the optimal component of the formula is Tween60 / Span20 / glycerol / coix seed oil. Among them， the coix seed oil mass fraction was 16.11%， and the ratio of the composite surfactant（Tween60 / Span20=9∶1） to cosurfactant（glycerol） is 3.54. The CSO-SNEDS is a clear， transparent liquid that appears yellow. After dilution， it can form a uniform and stable nanoemulsion. The average particle size， polydispersity index， and ζ-potential are 47.52 nm， 0.188， -15.7 mV， respectively. The in vitro release kinetics of CSO-SNEDS in artificial gastric fluid and artificial intestinal fluid complies with the Ritger-Peppas equation with fitting coefficients of 0.731 and 0.912， respectively. Both release mechanisms are consistent with Fickian diffusion.

Abstract:Curcumin is a natural dietary polyphenol extracted from turmeric plants. It has various functions， including antioxidation， anti-inflammation and anti-cancer. However， its biological functions and the underlying mechanisms remain to be elucidated. This study aimed to address whether antioxidation of curcumin is mediated by epigenetic regulation （such as microRNA）. The results showed that curcumin increased the antioxidative activity of LO2 cells， including reducing the ROS levels， increasing the total cellular antioxidant capacity and the activities of antioxidant enzymes， such as SOD， CAT and GSH-Px. Interestingly， we found that curcumin regulated the expression of let-7d-5p， which affected cell antioxidant capacity. These data indicated that let-7d-5p mediated the antioxidation of curcumin， which provided evidence for epigenetic-regulations of functional food components.

Abstract:To investigate the effect of common trace metal ions in water on the properties of magnesium chloride-induced soy protein gels， different concentrations of metal ions （Zn、Cu、Mn、Fe） were added to deionized water to prepare the gels. Rheology analysis， particle size measurement， and water holding properties were used to investigate the effects of common trace metal elements on gel rheological behavior and gel properties. The experimental results showed that the addition of Zn， Cu， Mn and Fe significantly increased the storage modulus， gel strength and disulfide bond content of the gel， and significantly increased the thermal aggregate particle size， while the water holding capacity and sulfydryl content of the gel decreased significantly， among which the effect of Fe was obvious. Zn， Cu， Fe has a positive effect on the elasticity of the gel， Mn has little contribution to the elasticity of the gel. In addition， the storage modulus and gel strength of the gel are positively correlated with the ion concentration， the change of the particle size of the disulfide bond and the thermopolymer is positively correlated with the ion concentration， and the water holding capacity and the content of sulfydryl group are negatively correlated with the ion concentration.

Abstract:This study aimed to compare the characteristics of starches extracted from two ginger cultivars viz.， Sichuan Zhugenjiang and Laiwu Dajiang， in terms of granular characteristics， and structural， compositional， and physicochemical properties. The isolated starch granules showed morphological heterogeneity including discotic， elliptical and polygonal shapes. The mean size of Sichuan Zhugenjiang starch was 16.83 μm， and that of Laiwu Dajiang starch was 13.63 μm. The former exhibited a CA type diffraction pattern while the latter showed an A type crystalline as depicted by X-ray powder diffraction. The former had a higher degree of the short-ordered structure of starch molecules as revealed by FT-IR spectrometry. The former also had greater weight-average molecular weight （Mw）， polydispersity （Mw/Mn）， and amylose content as well as chain length of amylopectin than the latter. Ginger starches had relatively low solubility and pretty good resistance to heat and shearing. The retrogradation occurred easily in ginger starch pastes upon cooling. The starch pastes showed certain rigidity， and the rigidity increased with the aging time. The syneresis of the two starch gels was in similar tendency. However， the starch gels of Sichuan Zhugenjiang showed better texture properties. Raw starch granules were resistant to hydrolysis by amylase. After gelatinization， they mainly composed of slowly digestible and resistant starch components. This research provided the fundamental knowledge required for the utilization of ginger starch as ingredients to formulate gel food and resistant starch.

Abstract:In order to study the effect of different pH value on the thermal aggregation behavior of myosin， the purified pork myosin was used as the research object. Under the pH value of 5.5， 6， 6.5， 7， 7.5， 8， 8.5， the dynamic light scattering， differential fluorescence scanner， negative dye transmission electron microscopy were used. The results showed that the pH increased from 5.5 to 8.5， the denaturation temperature of protein decreased from 40.2 ℃ to 36.9 ℃， the inactivation temperature of Ca2+- ATPase increased from 40 ℃ to 60 ℃， and the degree of cross-linking between protein aggregates increased significantly. Under the condition of pH 5.5， the aggregate structure is relatively loose， forming granular aggregate. With the increase of pH value， the protein denatured， the structure fully expanded， the exposure of hydrophobic groups was high， the hydrophobic interaction between molecules was strong， and the molecules gathered orderly. This study elucidated the formation mechanism of thermal aggregation of pork myosin， provided a theoretical basis for the analysis of other fibrous protein aggregation mechanisms， and had important practical significance for guiding the industrial production of meat products.

Abstract:Probiotics have many physiological functions， especially in the maintenance of human intestinal health. However， it also has the limitation of being vulnerable to the influence of external environment and gastric environment. Therefore， it has become a research hotspot to find new substances which are harmless to human body and can promote the proliferation and tolerance of probiotics. Therefore， Lactobacillus acidophilus was taken as the research object to explore the beneficial effect of whey protein hydrolysate on Lactobacillus acidophilus JC1. The whey protein hydrolysate was added to the liquid medium of L. acidophilus JC1， and the change of the number of living bacteria was measured regularly， and the bacterial growth was described by the kinetic equation of microbial growth. In addition， the utilization of L. acidophilus JC1 to whey protein hydrolysate was determined， and the effects of WPH on biofilm and extracellular polymeric substances（EPS） were explored. The results showed that with the increase of the amount of whey protein hydrolysate， the growth promoting effect was strengthened， and the lag phase of bacteria was shortened and the logarithmic period was entered ahead of time. The content of bacterial biofilm and EPS increased significantly with the addition of whey protein hydrolysate. The beneficial effect of whey protein hydrolysate was likely to be that it enhanced the quorum sensing system of L. acidophilus JC1， thus promoting the ability of bacteria to resist the adverse environmental impact and promoting the growth and reproduction of bacteria.

Abstract:This work aimed to study differential gene expression at transcriptional level of probiotics Lactobacillus casei Zhang growth under low temperature and low pH conditions. In this study， Lactobacillus casei Zhang was cultured in MRS liquid medium for three generations and grown under cold stress and low pH environments at 4 ℃. Samples were taken intermittently. Twelve Lactobacillus casei Zhang genes， including genes associated with carbohydrate metabolism， amino acid metabolism， cell membrane fatty acid， and stress protein were continuously monitored under the adverse growth condition by reverse transcription polymerase chain reaction（PCR）. The results showed that five genes were up-regulated under the adverse circumstances， including three genes related to glucose metabolism （NAD-dependent malic enzyme， glucose-6-phosphate1-dehydrogenase， UTP-glucose-1-phosphate uridylyltransferase）， one gene encoding a cell membrane fatty acid synthesis enzyme （cyclopropane fatty acid synthase）， and one gene encoding a stress protein （chaperonin Gro EL）. While the expression of seven genes was down-regulated， including the gene coding a DNA primase， three amino acid metabolism-related genes （cation transport ATPase， D-glutamic acid metabolism， ABC transporter ATP-binding protein）， two membrane fatty acid genes （phospholipid biosynthesis protein， short-chain alcohol dehydrogenase）， and PTS cellobiose-specific transporter subunit IIA. This work provides some references for analyzing the changes in physiological and biochemical characteristics， as well as stress resistance mechanism of Lactobacillus casei Zhang when grown under adverse growth condition.

Abstract:The effect of four different cooking methods（boiling， steaming， microwaving， frying） on the texture and in vitro simulated digestion of recombinant fish steaks， the cooking method and glutamine transaminase enzyme influence the texture and the in vitro simulated digestibility of recombinant fish steaks. The results showed that different cooking methods and enzyme affect the hardness， springiness， adhesiveness and chewiness of the recombinant fish steaks in varying degrees. The samples with glutamine transaminase enzyme showed an increasing trend except for cohesiveness. The cooking method and enzyme will affect the in vitro digestibility of the recombinant fish steaks， which has less influence during the mouth digestion process. Pepsin and trypsin action sites change during pepsin and gastrointestinal digestion， and digestibility is greatly affected. From the High Performance Liquid Chromatography and SDS-PAGE patterns， observed the changes in the degree of molecular separation and changes in molecular weight during the entire digestion process. This study provided a theoretical basis for the production and cooking methods of recombinant grass carp steaks.

Abstract:Because the traditional methods of protein purification need to go through separation， collection， purification and structure analysis， it is too cumbersome and time-consuming. In this paper， virtual enzymolysis and molecular docking technology were used to screen xanthine oxidase（XOD） inhibitory peptide in bass myosin， and ADMET properties were predicted by Discovery studio 2017 R2 client （DS2017） software， and molecular docking was carried out. Then， the activity of the selected peptide was verified by high performance liquid chromatography（HPLC） and superoxide radical inhibition kit. The HPLC conditions were： column temperature 45℃， mobile phase = V methanol ∶ V mixture（ V water ∶ V glacial acetic acid ∶ V tetrabutylammonium hydroxide = 997 ∶ 1.5 ∶ 1.5） = 5 ∶ 95， detection wavelength 254 nm， flow rate 0.5 mL/min， and injection volume 10 μL. Finally， a six peptide DEEIDN was successfully screened， its ADMET property was good， and it could be successfully combined with XOD. The activity verification results showed that it had good XOD inhibition rate， its semi inhibition concentration IC50 value was 0.503 mg/mL， and it could produce the activity unit of inhibiting superoxide anion free radical， so as to effectively remove the superoxide anion which caused damage to human body.

Abstract:Acetylcholinesterase（AChE） has been widely used for the detection of organophosphate and carbamate pesticides. In this work， the CpAChE gene has been constructed to match P. pastoris-preferred codon usage for simple scale-up fermentation. We have analyzed the characterization of CpAChE and evaluate the application effect in pesticide residue detection. Meanwhile， the computer simulation technique was used to investigate carbofuran-binding amino acid residues of CpAChE. The results showed that the codon-optimized recombinase CpAChE activity was 7.4 U/mL （increasing 40-fold）. The optimum temperature and pH value for activity are 25 ℃ and pH 8.0， respectively. The kinetic parameters of CpAChE are found to be Km of 1.639 mg/mL， and Vmax of 8.071 μmol/min/mg， respectively. The inhibitory effects of most organic reagents on the enzyme activity were examined. By contrast， the activity of the enzyme is strongly activated by Mg2+， K+， Ca2+ and Li+. When Mg2+ （5 mmol/L） was added to the enzyme， it is obvious that a 1.7-fold increase in the activity of the enzyme can be seen. The recombinant CpAChE showed high sensitivity to organophosphorus and carbamate pesticides， and the detection limit of carbofuran was 0.044 μg/mL. The results of molecular docking indicate that the carbofuran and the 19 amino acids of recombinase CpAChE were tightly bound by the hydrogen bond network and hydrophobic interaction， and the Tyr146， Ser147 and Tyr355 are likely to play a more important role. In conclusion， the optimized CpAChE gene is a high-level expression. Meanwhile， the mechanism between the recombinant CpAChE and carbofuran were investigated. This work provides theoretical support for the application and molecular evolution of the CpAChE.

Abstract:In this study， Lactobacillus casei Zhang（LCZ） was used as the research object. Twenty male SD rats were randomly divided into two groups： the control group （NC group） and the LCZ group （4×109 CFU/mL/d）. The effect of LCZ on spatial learning and memory of rats was evaluated by the time（escape latency） of adult rats to reach the target hole during the Barnes maze test. The results showed that during the training of spatial learning for 4 days the escape latency of rats in the LCZ group was shorter than that in the NC group gradually， and a significant difference appeared on the 3rd day （95.63 s±86.78 s， P<0.05）；The escape latency of LCZ group rats was （93.65±71.88） s， which was significantly shorter than that of NC group （174.42±77.51） s during the test of short-term spatial memeory （P<0.05）. In summary， LCZ can significantly improve the spatial learning and memory of rats.

Abstract:Superoxide dismutase （SOD） is a kind of main antioxidant enzyme produced in organism， which can eliminate superoxide anion produced by respiratory metabolism. Milk contains SOD， and SOD is added to dairy products as a food additive to improve the oxidation resistance of products. In order to study the antioxidant activity of milk tablet enriched with SOD（MKTES） and its function from the perspective of its effect on the electrical potential difference（EPD） of 12 acupuncture meridians， the oxidation-reduction potential （ORP）， DPPH free radical scavenging capacity and SOD activity were studied respectively for the milk tablet （1.00 g milk powder） and MKTES （0.99 g milk powder + 0.01 g 2.53×106 U/g SOD）. 20 healthy volunteers were recruited and randomly divided into two groups for a double-blind clinical trial. The subjects in milk tablet group took sublingually 1 milk tablet， while the MKTES group took 1 tablet of MKTES. The EPD of 12 meridians on the left side were recorded in real time. Samples were took at the 25th min. The whole procedure continued 85 mins. The results showed that SOD activity and reducibility（ORP value decreased） of MKTES were significantly increased compared with the milk tablet. DPPH radical scavenging rate increased at the concentration of 1.250 and 1.562 mg/mL but decreased at 3.125 mg/mL. The results of EPD monitoring showed that the milk tablet had no effect on the EPD of Lung Meridian and Gallbladder Meridian， while MKTES had. Compared with the milk tablet， MKTES has a stronger effect on the EPD of Large Intestine Meridian， Spleen Meridian， Small Intestine Meridian， Bladder Meridian， Triple Energizer Meridian and Liver Meridian. Both milk tablet and MKTES have certain effects on the EPD of Stomach Meridian， Heart Meridian， Kidney Meridian and Pericardium Meridian.

Abstract:This study aims to investigate the effects of medium and long-chain triacylglycerols （MLCT） on lipid composition and lipid metabolism in rat livers in the short term. Male SD rats were randomly divided into Control group， MLCT group， MCT group and HORO group. The rats were fed with oil at the dose of 1 g/100 g body weight per day for 2 weeks. The results showed that compared with HORO group， MLCT significantly decreased the contents of triacylglycerol （TG） and total cholesterol （TC） in plasma， and also decreased low density lipoprotein-cholesterol （LDL-C）. MLCT significantly inhibited the increase of liver weight， reduce the contents of TC and TG in livers， and significantly increase the ratio of apolipoprotein A1/ apolipoprotein B. The fatty acid compositions of triacylglycerols and phospholipids in the livers of rats in each group changed greatly， suggesting that the intake of different lipids would lead to changes in the fatty acid of the liver. In MCT group， the levels of hormone-sensitive triglyceride lipase （HSL）， cyclic adenosine monophosphate （cAMP） and protein kinase A （PKA） were the highest， while the levels of adipose triacylglyceride lipase （ATGL） were the lowest. On the contrary， the levels of HSL， cAMP and PKA in HORO group were the lowest， while the levels of ATGL in HORO group were the highest. The levels of lipid metabolism related enzymes in MLCT group were between that of MCT group and HORO group， and were higher than those in Control group. This study suggested that within two weeks， MLCT could improve lipid metabolism in rats， increase the efficiency of lipid metabolism in livers， and reduce the risk of lipid metabolism and its related diseases.

Abstract:By establishing chronic unpredictable mild stress （CUMS） model， the intervention effect of taurine on depression model animals was studied and the mechanism of action was preliminarily discussed. There were 6 groups： negative control group， model control group， fluoxetine control group and taurine low-dose， medium-dose and high-dose groups （0.5， 1， 2 g/kg·bw）. CUMS was used in mice to establish an animal model of chronic depression， and the intervention effect of taurine on depression induced by CUMS was studied by measuring its behavioral indicators. By analyzing the biochemical indexes in serum and brain tissue， the intervention mechanism of taurine on CUMS depression was preliminarily studied. The results showed that taurine at 1 and 2 g/kg·bw could significantly improve the depression-like behavior of depressed mice. Elevated CUMS depression mice brain dopamine， serotonin and norepinephrine levels， reduce the monoamine oxidase activity， increased thyroxin， three iodine thyroid original content of glycine and brain derived neurotrophic factor， reduce cortisol and adrenocorticotropic hormone， corticotrophin releasing factor and thyroid-stimulating hormone levels. It is suggested that taurine has a certain intervention effect on chronic depression induced by CUMS， and the mechanism may be related to the involvement in the regulation of the hypothalamic-pituitary-adrenal axis.

Abstract:This study was designed to investigate the hypoglycemic effect of Agaricus blazei Murrill extracts and its beneficial effects on gut microbiota in diabetic rats. The diabetic rats were treated with ethanol and ethyl acetate extract of Agaricus blazei Murrill for four weeks. The samples of blood， liver tissues and feces were collected to evaluate the level of fasting blood glucose and Ⅱlumina HiSeq platform was used for high throughput sequencing. Results showed that supplementation with Agaricus blazei Murrill extracts could decrease the urine output and improve the mental state in diabetic rats. The symptoms of polydipsia， polyuria， polyphagia， and weight loss in diabetic rats were alleviated. Agaricus blazei Murrill extracts could cause reduction of the level of fasting blood glucose. Specifically， the ethyl acetate extract could significantly decrease the level of fasting blood glucose in diabetic rats （P<0.05）. The Agaricus blazei Murrill treated rats caused the up-regulation of Bacteroidetes and down-regulation of Firmicutes. The abundance and diversity of gut microbiota in diabetic rats were improved. The study suggested that Agaricus blazei Murrill extracts may play a role in the treatment of diabetes through regulating the structure of gut microbial.

Abstract:Objective： To investigate the effect of the sample "fermented beverage of Rose rugosa cv. Plena and Lycium barbarum L." on the auricle microcirculation in female rats. Methods： The experimental animals were randomly divided into four groups according to their body weight： normal control group， low-， medium- and high-dose group of fermented beverages. The normal control group was given deionized water by intragastric administration. Laser Doppler blood flow meter was used to observe the perfusion unit （PU） of rat auricle microcirculation by the effect of the beverage in normal state and microcirculation disturbance caused by high molecular dextran. Results： Under the normal conditions， the blood flow perfusion and velocity of microcirculation in rats were significantly increased after 14 days of intragastric administration （P<0.05）， and the function of enhancing blood flow perfusion was maintained thereafter until 30 days. Meanwhile， in the model of microcirculatory disturbance， the microvascular contraction effect of SD rats induced by high molecular dextran was significantly reduced （P<0.05）， and microcirculatory disturbance was improved. Conclusion： The fermented beverage of Rose rugosa cv. Plena and Lycium barbarum L. can improve the auricle microcirculation in female rats.

Abstract:To explore the preventive effect of Prunus cerasifera Ehrh. fruit extract on obesity induced by high-fat diet in mice. The crude extract of fruit was obtained by water extraction， the content of polyphenol was determined by Folin phenol method， and the antioxidant activity was determined by DPPH. The mice were fed with high-fat diet and Prunus cerasifera Ehrh. fruit extract， and the weight of mice was measured every week， the relevant biochemical indexes in serum and liver were measured 10 weeks later， and the expression of liver lipid metabolism related genes was measured by real-time PCR. The results showed that the extract could significantly reduce the body weight of obese mice induced by high-fat diet， the contents of triglyceride （TG）， total cholesterol （T-CHO）， in serum and liver. Increase the content of superoxide dismutase （SOD） and reduce the contents of alkaline phosphatase （AKP）， aspartate aminotransferase （AST/GOT）， alanine aminotransferase（ALT / GPT） in serum. The expression of peroxisome proliferator activated receptor （PPARγ）， CCAAT / enhancer binding protein α （C / EBP α）， adipogenic transcription factor sterol regulatory element binding protein 1c （SREBP-1c）， lipid synthesis related genes （FAS） were significantly reduced. The results showed that Prunus cerasifera Ehrh. fruit extract could prevent obesity induced by high fat diet， improve the antioxidant activity of the body and protect the liver injury induced by high-fat diet.

Abstract:The world wine culture prevails， and the problem of the alcohol injury to people is more and more serious. The intervention effect of diffierent probiotic strains on alcohol injury need to be evaluated. During the experiment period， ICR mice were given 50% ethanol by intragastric gavage， and were divided into groups with Lactobacillus plantalum Zhang-LL （1.0×107 CFU/d in low-dose group， 1.0×109 CFU/d in high-dose group） and its culture supernatant to intervention. After 12 weeks of intervention， the alleviating effect of Lactobacillus plantalum Zhang-LL on the negative effects of long-term alcohol intake and body weight was evaluated. The results showed as follows： Lactobacillus plantalum Zhang-LL intervention could significantly alleviate the reducing of food intake and inhibited weight addtion（P<0.05）；Compared with the model group， the supernatant of Lactobacillus plantarii Zhang-LL significantly reduced the levels of triglyceride and low density lipoprotein cholesterol in serum， increased the content of glutathione in liver， decreased intestinal permeability， maintained the integrity of small intestinal villi， and balanced the structure of intestinal microflora in mice with alcohol injury（P<0.05）. In the test cycle， the pathological changes of liver tissue structure were not observed in alcohol injury mice. There were no significant changes in glutamate aminotransferase activity， aspartate aminotransferase activity， malondialdehyde content and glutathione peroxidase activity in tissue and blood， and there were no significant changes in these indexes in Lactobacillus plantoflora intervention groups（P>0.05）. Conclusions： Lactobacillus plantarium Zhang-LL can significantly improve some of the negative effects caused by alcohol intake， and its culture supernatant has the most significant effect.

Abstract:In this paper， low-field nuclear magnetic resonance（LF-NMR）， fourier infrared transform spectrometer （FTIR）， and scanning electron microscope （SEM） were used to study the effects of anions on the water distribution， protein secondary structure and microstructure of noodles. The results show that the weakly bound water in the noodles with Cl- added is the main form of water， followed by the deep bound water， which has the least free water content. The addition of H2PO4-， HCO3-，CO32- increases the deep bound water content of the corresponding noodles. The content of weakly bound water is reduced. According to FTIR determination， when compared with Cl- and H2PO4-， HCO3- and CO32- can significantly increase the content of β-sheet and β-turn of gluten protein at 0.25 mmol/g and 0.30 mmol/g， and reduce α-helix and random curl content of gluten protein. SEM found that the addition of Cl-， H2PO4- makes the gluten protein inside the noodles absorb water more evenly and forms a denser network structure compared with the blank. Adding HCO3-， CO32- makes the starch particles exposed， and the gluten network structure is loose， and appears even more porous holes.

Abstract:Excessive pursuit of‘precision， fine， white’ rice milling process has caused a lot of food and nutrition waste. In order to promote the implementation of moderate grain processing policy in China， the effect of degree of milling （DOM） on rehydration properties （moisture content and water distribution）， morphological characteristics （length-to-width ratio， elongation， and volume expansion ratio）， color （L-value， b-value， and ΔE value）， texture （hardness and viscosity）， and microstructure of instant rice were studied. The results showed that when DOM ≥ 3%， the moisture content， water distribution and morphological characteristics of instant rice were similar to that of white rice （DOM 12%）. When the DOM reached to 6%， the morphological characteristics， total color difference（ΔE）， hardness， and microstructure of instant rice were similar to that of white rice. When the DOM reached 9%， the viscosity of instant rice was not significantly different from that of white rice. It can be seen that the adaptation range of DOM for producing instant rice should be 6%-9%. The instant rice produced in this DOM range can retain some of the nutrients in the bran layer and save 3%-6% of grain.

Abstract:In order to study the agglomeration process of infant formula milk powder in the spray drying tower， single-factor experiments on the effects of inlet air temperature， spray lance angle， milk concentration and nozzle orifice diameter on the instant solubility and particle size distribution of infant formula were investigated， and response surface methodology based on Box-Behnken design was utilized to optimize the conditions of three main independent variables， including spray lance angle， milk concentration and nozzle orifice diameter for the dispersibility and 0~50 μm particles volume percentage of infant formula. The results showed that spray lance angle， nozzle orifice diameter and their interaction had significant effects， the optimum agglomeration process conditions were as follows： spray lance angle 11.4°， milk concentration 55%， nozzle orifice diameter 1.85 mm and inlet air temperature 180 ℃. Under these conditions， the dispersibility and 0~50 μm particles volume percentage of infant formula were 86.16% and 2.82%， respectively.

Abstract:In order to improve the lack of flavor and taste of the two citrus varieties of Owari and Miyagawa in Zhejiang， the Citrus Sinensis Osbeck or Newhall Navel juice according to different compounding schemes was added to expand Owari and Miyagawa. The conventional methods were used to determine the total phenolic， flavonoids， soluble sugars， VC， titratable acid， pH， soluble solids， suspension stability， volatile flavor ingredients after homogenization of different proportions of NFC citrus juice， and compared different combinations. The principal component analysis （PCA） and sensory evaluation were used to optimize the ratio of the complex citrus juice to the mouthfeel and flavor. The results showed that the addition of Citrus Sinensis Osbeck and Newhall Navel can effectively improve the physical and chemical indicators and nutrient index of Owari and Miyagawa. By sensory evaluation of NFC compound juices with different compound ratios， it can be seen that the combination of Miyagawa ∶ Citrus Sinensis Osbeck and the combination of Miyagawa ∶ Newhall Navel scored higher in sensory evaluation. In the Miyagawa ∶ Citrus Sinensis Osbeck compound combination， the two citrus scores were best based on 4 ∶ 1 compound sensory evaluation；in the Miyagawa ∶ Newhall Navel compound combination， the citrus was evaluated by 3 ∶ 2 excellent. According to the results of principal component analysis， the compounding scheme with higher comprehensive scores is Miyagawa： Citrus Sinensis Osbeck 3 ∶ 2， Miyagawa ∶ Citrus Sinensis Osbeck 7 ∶ 3， Miyagawa ∶ Newhall Navel 3 ∶ 2， Miyagawa ∶ Newhall Navel 7 ∶ 3， Owari ∶ Citrus Sinensis Osbeck 3 ∶ 2. The NFC citrus juice prepared by these compounding schemes has higher nutritional value， better flavor and better market prospects. Analysis of the volatile flavor components of fruit juices with different mixing ratios shows that there was no significant difference between the different mixing ratios of Miyagawa and Citrus Sinensis Osbeck， the mixing ratio of Miyagawa increase， difference depends on terpinen-4-ol and γ-terpinene. The difference between the ratio of Owari and Citrus Sinensis Osbeck was 2-hexenal. In different ratios of Owari ∶ Newhall Navel and Miyagawa ∶ Newhall Navel， Newhall Navel plays a significant role in compounding different ratios.

Abstract:The effect of low temperature plasma voltage and treatment time on the quality of kiwifruit juice was studied to provide a theoretical basis for the application of low temperature plasma technology to non-thermal sterilization of cloudy kiwi juice. Using cloudy kiwi juice as a raw material， it was treated with different voltages （10， 25， 40， 55， 70 kV） and different times （0.5， 2， 3.5， 5， 6.5 min） by low temperature plasma. The titratable acid content， turbidity， △E value， VC content， total phenol content， malondialdehyde content， chlorophyll content， pH value， POD and APX activity were determined， and analyzed the effect of different voltages and different times on the quality of cloudy kiwi juice. The results showed that low temperature plasma treatment had a significant effect on MDA content and △E value in cloudy kiwi juice（P<0.05）；Soluble solids content， soluble sugar content， titratable acid content， pH value did not change significantly with time and voltage （P>0.05）；Turbidity， VC content， total phenol content and chlorophyll content were significantly reduced（P<0.05）；APX activity increased first and then decreased after low temperature plasma treatment；POD activity did not change significantly with the increase of voltage， but increased significantly with the extension of time and then decreased significantly （P<0.05）. Low temperature plasma has certain effect on the quality of cloudy kiwi juice， and different voltage and different time treatments have different mechanism on each index. When using low-temperature plasma to sterilize cloudy kiwi juice， appropriate technological parameters should be selected to ensure the sterilization effect while retaining as much nutrition as possible.

Abstract:Two rice varieties named Yanfeng and Liaoxing were as research objects studied on flavor changed during rice storage. The results showed that high temperature increased free amino acids and fructose content， but reduced sucrose and glucose content. The TAV values of aspartic acid， glutamic acid， serine， glycine， alanine， valine， lysine， isoleucine， leucine， histidine， arginine， and methionine during storage were all greater than 1， and the TAV values of glutamic acid were always the largest. Sucrose only contributed to the sweetness of Liaoxing， while glucose and fructose did not contribute to the sweetness during storage. Partial least squares regression analysis was used to establish a prediction model for taste of stored rice. The correlation coefficients of umami amino acids， sweet amino acids， glucose， and sucrose were close to or exceeded 80%. Volatile also changed during storage. Pyrazines， furanone， furans， aldehydes， alcohols， acids， and other substances were newly formed. In addition， discriminant factor analyses of electronic tongue and electronic nose were used to distinguish rice samples， which further indicated that there were differences in the overall information on taste and aroma of rice during storage.

Abstract:The change in wax content and composition of the fragrant pear and the storage quality changes of fruit firmness and weight loss etc. were measured regularly in order to reveal the relationship between the fresh-keeping effect and the change of wax of fruits， refrigerated fragrant pears treated with 1.2 μL/L 1-methylcyclopropene（1-MCP） and 1 g/L ethephon were used as test materials. The results show that ethephon accelerated fragrant pear fruit softening， soluble solid content （SSC） generation and cellulose degradation， enhanced the activity of polygalacturonase （PG） and cellulase （CX）， increase breathing rate and ethylene release rate， advanced breathing peak and ethylene release peak；at the same time， ethephon increased the total wax content of the cuticular wax， and it was mainly due to the increased in the content of certain specific long-chain substances， but it significantly reduced the types of wax components. It can be seen that the ethephon treatment promoted the changes in the storage qualities and cuticular wax of the fragrant pear， and accelerated the ripening and aging of the fragrant pear. And 1-MCP treatment delayed the rate weight loss and firmness decrease of the fragrant pear， inhibited the increase of SSC and water-soluble pectin（WSP） content， the decrease of cellulose content and the enhancement of PG and CX activity， reduced respiration rate and ethylene release rate， delayed the peak of respiration and ethylene release， keeping fruit respiration at a low level. At the same time， 1-MCP significantly inhibited the change in wax content of fragrant pear and kept at a high level；reduced the reduction of the content of nonacosane and heptacosane；the contents advantages of palmitic acid， elaidic acid and cis-11-Eicosenoic acid were maintained during storage；the diversity of alcohol species was maintained， but the increase in content was suppressed， and the content of nonacosanol was changed slowly. It can be known that 1.2 μL/L 1-MCP treatment delayed the aging process of fragrant pear and has a good fresh-keeping effect on refrigerated fragrant pear.

Abstract:The effects of bagging and non-bagging before harvest on pulp browning index， firmness， total sugar， soluble solid content （SSC）， titratable acid （TA）， vitamin C （VC）， total phenols， total flavonoids contents， polyphenol oxidase （PPO）， peroxidase （POD）， superoxide dismutase （SOD） and catalase （CAT） activities， and total antioxidant capacity of yellow-fleshed peaches were studied. The degree of decay and browning of the yellow-flesh peach fruits in the non-bagging group was lighter than that of the bagging group. When stored for 8 days， the decay rate reached 90% for the bagging group and 80% for the non-bagging group， respectively. The browning index reached 78.3% （bagging group） and 67.5% （non-bagging group）， respectively. The quality analysis showed that the non-bagging treatment before harvest can delay the reduction of yellow-fleshed peach fruit hardness， total sugar， SSC， TA， total phenols and total flavonoids. Antioxidant analysis showed that the non-bagging treatment before harvest can maintain the vitality of PPO， POD， SOD and CAT， and has a higher antioxidant capacity in the late storage period. Correlation analysis showed that the decay rate was significantly positively correlated with antioxidant content and antioxidant enzyme activity （P<0.05 or P<0.01）， but it was highly negatively correlated with nutrient components and total antioxidant activity， respectively. Antioxidants （VC， total phenols and total flavonoids） were significantly positively correlated with antioxidant enzyme activities（PPO， POD， and SOD） （P<0.05）. The hierarchical cluster analysis divided the 17 physiological and biochemical indexes into 2 categories. The cluster analysis results were consistent with the principal component analysis results， which could reflect the similarities and differences between the physiological and biochemical indexes of yellow-fleshed peach fruits. Therefore， based on the above research results， the storage quality of yellow-fleshed peach fruits without bagging treatment before harvest is better than that of yellow-fleshed peach fruits bagged before harvest.

Abstract:Shark liver oil is an important functional oil， which is rich in functional factors such as squalene and shark liver alcohol， and has good physiological activity. The aim of this study was to study the changes of volatile components in the refining process of shark liver oil. A new laser-assisted headspace solid phase microextraction combined with mass spectrometry （LID HS-SPME-GC/MS） technique was used to rapidly analyze the volatile components of crude shark liver oil during degumming， acidification， decolorization and deodorization. The results showed that the content of undesirable volatile compounds reduced significantly during refining process（P < 0.05）. Among them， the change of nonanal content was the most significant. Compared with crude shark liver oil， the content of nonanal was reduced by 20.46%， 37.24%， 61.84%， and 95.66% respectively after degumming， acidification， decolorization and deodorization. Six important characteristic flavor substances， namely 2-undecone， 1 -penten-3-ol， furfural， 2-nonanone， hexanal， octanal were determined by principal component analysis （PCA） and orthogonal partial least-square discriminant analysis （OPLS-DA）. This study can provide a theoretical basis for refining process to effectively improve the composition of volatile substances in crude oil.

Abstract:In this study， we evaluated the applicability of DNA barcode technology in the authentication of salmon and explored the feasibility of mineral element fingerprint for traceability of imported salmon. The mitochondrial cytochrome c oxidase subunit 1 （COI） gene sequences of 29 species belonging to 8 genera in Salmonidae which amplified using a polymerase chain reaction technique or screened from GenBank were used for genetic distance and phylogenetic analysis. The results showed that the average interspecific genetic distance is 0.150， which is 150 times higher than the average intraspecific genetic distance （0.001）. The phylogenetic analysis showed that the COI haplotypes of each species were clustered in a respective branch in the neighbor-joining tree with high support rates. The above results highlighted that the DNA barcode technology based on COI gene can effectively apply in the authentication of salmon. In addition， the mineral element fingerprint data of salmon from Norway and Chile were analyzed by the methods of variance comparison， principal component analysis and discriminant analysis. As a result， 10 mineral elements including Fe， Zn， Al， Ni， As， Cr， V， Se， Ca and Na were selected to characterize the geographic origin of salmon. The overall and cross-validation discrimination rates derived from the discriminant model that established by these 10 elements were both 98.8%. Hence， the mineral element fingerprint combined with appropriate stoichiometric method was effective in geographical tracing of Norwegian and Chilean salmon. Overall， our results provide technical references for the establishment and improvement of the quality and safety identification system of imported aquatic products in China.

Abstract:Acrylamide （AA）， a neurotoxic， genotoxic and potentially carcinogenic contaminant， is generated extensively in heat processing （>120 ℃） food. AA contents in 58 kinds of commercial fruit products （fruit juice， preserved fruit， fruit jam， canned fruit and fruit chips） were determined by using Ultra Performance Liquid Chromatography Tandem Mass Spectrometry （UPLC-MS/MS） in this study. The results showed that AA was present in all 5 types of fruit products， however， there was significantly different in AA contents in fruits with different processing methods. Fruit products in the highest AA content was prune， both prune juice and prunes， in which AA content was （377.00±22.17） μg/kg and （147.22±5.12） μg/kg， respectively. While AA was none detected in other juices except prune juice. In addition， AA contents in preserved fruit （except prunes）， fruit jam， canned fruit and fruit chips was less than 100 μg/kg. The results provide a basis for AA risk assessment and control in fruit products.

Abstract:Objective： In the present study， multi-phase identification and biological characteristics of the strain PC-01 was performed， the product characteristics of active lactic acid bacteria beverage which was fermented by strain PC-01 was evaluated. Methods： Microbial identification technologies including morphology， physiological and whole genome sequencing were used to identify strain PC-01 at specie level. The biological characteristics of the strain PC-01 were studied through their growth ability at different temperatures and pH， and their ability to utilize different carbon sources and nitrogen sources. By comparing with the commercial strain LC-01， the ability of strain PC-01 to ferment milk for preparing live-bacteria beverages and the storage stability of the products were evaluated. Result： The strain PC-01 was identified as Lacticaseibacillus paracasei（Lactobacillus paracasei）， the pH tolerance range of strain PC-01 is 3-9， the growth temperature range of PC-01 is 15-50 ℃， and the optimal growth temperature of PC-01 is 32.5 ℃. The ability of strain PC-01 to utilize galactose， glucose and yeast extract is good. The live-bacteria milk beverages can be manufactured by strain PC-01 at 37 ℃， the final product with a high number of viable cells and good stability when stored at 4 ℃ and 10 ℃. There are no significant differences between the products which were fermented by strain PC-01 or commercial strain LC-01. Conclusion： The strain PC-01 is a typical Lacticaseibacillus paracasei（Lactobacillus paracasei）， which can be used to ferment milk for preparing live-bacteria beverages. Through the exploration of its basic biological characteristics， laying the foundation for its future research and application.

Abstract:Objective： To determine the evaluation model of cellular antioxidant activity for boletus polyphenols. Methods： Based on three different cells， human colon cancer cell Caco-2， human liver cell L02 and human liver cancer cell HepG2， the antioxidative activity of the boletus polyphenols was detected， and a suitable cellular antioxidant evaluation model was determined. Using a suitable cell model， cellular antioxidant activity of polyphenols from Boletus rubeus， Boletus auripes， Boletus nigricans was determined， and analysis correlation with the polyphenol extraction rate and oxygen radical absorbance capacity of boletus to verify the effectiveness and accuracy. Results： Three cell models could detect the cellular antioxidant activity from Boletus auripes polyphenols， but there were differences in the range and sensitivity of the detection. The detection limits of Caco-2， L02 and HepG2 models were 0.025， 0.1， 0.2 g polyphenols which were extracted from Boletus auripes respectively. Among them， detection limit of Caco-2 was the lowest and significantly better than L02 and HepG2 models. The Caco-2 cell model was used to determine the antioxidant capacity of three boletus polyphenols. The polyphenol extraction rate and ORAC correlation coefficients were 0.9662 and 0.9156 respectively. By significant correlation， the Caco-2 cell model was effective and accurate. Conclusion： The Caco-2 cell model was more suitable for detecting the cellular antioxidant activity of boletus polyphenols. It can be used to evaluate the antioxidant activity of boletus polyphenols by combine with ORAC and other chemical evaluation methods in vitro.

Abstract:In order to investigate the diversity of endophytic bacteria in Kuqa almond and collect potential microbial resources. In this paper， Biolog-ECO microplate method and culture method was used to isolate and screen endophytic bacteria from Kuqa almond， and characteristics of enzyme production and antagonism of the strains were analyzed. The results showed that main utilization of carbon sources were carbohydrate and amino acid， accounting for about 77% of the total. D-galacturonic acid， D-Mannitol， N-acetyl-D-glucosamine and L-asparagine were major compounds utilized by endophytic bacteria. Meanwhile， 47 isolates belonged to 13 genera of Proteobacteria， Firmicutes， Actinobacteria and Bacteroidetes were obtained， and one potential new species was observed. Additionally， a number of bacteria producing protease， lipase， amylase， pectinase and antagonism was found. In a conclusion， diversity of endophytic bacteria in Kuqa almond was rich， which provided a research basis for utilization of related functional strains.

Abstract:In the research， a mixed bacterial biofilm formed by foodborne pathogens （Staphylococcus aureus， Escherichia coli and Salmonella enterica） was used as a research object. After qualitative and quantitative detection， Real Time PCR method was used to detect single and mixed bacterial biofilms. Changes in the transcriptional levels of 28 toxin genes of Staphylococcus aureus was studied by Real Time PCR method. The results showed that the crystal violet staining method， silver staining method and scanning electron microscopy method all proved that the mixed bacteria reached the maximum adhesion when cultured for 24 h；the number of viable bacteria of the three bacteria in the mixed biofilm was lower than that of the single bacteria. The number of the toxins， 28 toxin genes were detected in Staphylococcus aureus；mixed bacteria compared to single bacterial biofilm， the up-regulation of the enterotoxin gene sep， ser， significantly decreased hemolysin hla and ecdysone etd The enterotoxin seb is expressed in equal amounts.

Abstract:In order to obtain high purity and specificity polyclonal antibody against soybean globulin， CNBr activated Sepharose-4B was used to purify the antibody which was precipitated by ammonium sulfate. The process of affinity chromatography was time-saving and simple. Purified soy globulin was covalently linked to affinity chromatography packing and the target antibody of the anti-soy globulin was specifically eluted by the nature of antigen antibody specific binding. The non-specific elution peak and the specific elution peak were obtained by affinity chromatography. Through SDS-PAGE identification， the other protein components in the multi antibody serum were washed off by a non-specific method. The concentration of the specific eluted protein was 0.3 mg/mL. The results of indirect ELISA showed that the purified serum was still positive after diluted 128 times. The purified antibody lays the foundation for destroying the structural localization of soybean globulin sensitization sub molecular， thus promoting the research and development of low sensitization food.

Abstract:Oat β-glucan is a non-branched linear polysaccharide， and derived from the cell wall of oat aleurone， subaleurone and endosperm tissue. It belongs to water-soluble fiber and it is the main active ingredient in oat. As a natural food additive， oat β-glucan has been widely applied in food and medicine industry. In this paper， the positive effect of oat β-glucan on the anti-diabetic， cholesterol-lowering， immune and anticancer effects and its positive effects on gastrointestinal tract were reviewed， the application of oat β-glucan in baked food， beverage， meat and other food industries were summarized. Finally， the problems and solutions of research of oat β-glucan are prospected， it may provide theoretical support for the further development and application of oat β-glucan.

Abstract:Pickering emulsion is a novel dispersion system， which can be stably formed via the directional adsorption of micron or nanoscale solid particles at the oil-water interface. The micron or nanoscale solid particles are usually composed of organic compounds such as starch， chitosan or protein， as well as inorganic substance such as silica， titania or calcium carbonate， etc. In recent years， due to the rapid development of Pickering emulsion and its extensive application in the food field， the research focuses more on the green， safe， and biocompatible organic material rather than inorganic counterparts. Among them， starch nanoparticles （SNP）， which have unique nano-effects， wide range of sources， biodegradability and other advantages. Nano-scale organic particles are made from natural or modified starch， which are processed by physical and chemical methods such as acid hydrolysis， precipitation， grinding and ultrasonic. Compared with traditional emulsier， SNPs can form a powerful physical barrier at the oil-water interface， droplet coalescence is less prone to occur， and have better stability in the encapsulation and delivery of functional nutrients. Therefore， the preparation method of nanostarch and the stabilization mechanism of Pickering emulsion were reviewed in this paper. The application of nanostarch-based Pickering emulsion in food field were elucidated.

Abstract:Protein，as the material bassis of life， plays an important role in metabolism and internal environment balance of human. However， some functional properties of naturally derived proteins or those extracted by some methods do not meet the actual processing requirements， so the modification of protein is often required. Ultrasonic has been widely used in the extraction and modification of proteins due to its unique physicochemical effects. Therefore， in the paper， the physicochemical effects of ultrasonic are reviewed， and the research progress of the influence of ultrasonic on the structural and functional properties of the enzyme and proteins are also introduced. Furthermore， the modification effects of the synergistic effects of ultrasonic with other methods on protein are also briefly summarized. This paper can give a reference to future research on mechanism of ultrasonic modification of proteins and the application in protein modification.

Abstract:Frozen storage is one of the most important preservation methods for meat and meat products. It is used to extend the shelf-life by retarding microbial spoilage and inhibiting enzyme activity. However， quality loss occurred inevitably during the long-term frozen storage caused by ice crystals， psychrophilic microorganisms， weight loss， lipid oxidation and protein oxidation. And the effect of protein oxidation on quality loss have been paid more and more attention. In this review， the mechanism， consequences and indicator of protein oxidation was introduced firstly. Factors， including frozen temperature， frozen duration， material properties， pre-freezing treatments， temperature fluctuation and multiple freeze-thaw cycles， affecting the extent of protein oxidation during frozen storage were reviewed then. Finally， the effects of protein oxidation induced by frozen storage on eating quality such as water holding capacity， texture， flavor， color and nutrition were reviewed. In summary， the concept of protein oxidation may offer a novel perspective to understand the mechanisms behind meat quality change during frozen storage.

Abstract:Brown adipose tissue is a kind of special fat that “consumes energy” in mammalian body. Through uncoupling UCP1（uncoupling protein 1） located on the inner membrane of mitochondria， it can promote glycolipid metabolism and improve energy balance. Although the functional characteristics of brown fat have been deeply studied in the treatment of metabolic diseases， the research on the effect of brown fat on meat quality is still in the initial stage. In this paper， the origin， functional characteristics and activating factors of brown fat differentiation were reviewed， and the relationship between brown fat and intramuscular fat， fatty acid composition and lean meat rate of livestock was expounded， which could provide scientific reference for raising and regulating livestock growth and improving meat quality.

Abstract:In the production process of fermented meat products， due to its special technology， the protein can be hydrolyzed strongly to produce bioactive peptides with physiological functions. Bioactive peptides are short chain amino acid peptides， which can exert various biological activities such as blood pressure lowering， anti-oxidation and immune regulation after release from the parent protein. In this paper， the source and function of bioactive peptides in fermented meat products and the main research methods of bioactive peptides in fermented meat products are reviewed.

Abstract:Drying is a crucial step in Chinese Dried Noodles （CDN） processing. The process design and parameter control largely determine the quality of product， production efficiency， and energy consumption. Temperature and relative humidity in drying chamber are the two main controllable parameters affecting drying efficiency and product quality of CDN during drying process. Wheat gluten is the main factor that makes wheat flour dough have elasticity， ductility， film forming and so on. The quantity and quality of wheat protein， especially gluten， are closely related to processing parameters and product quality. Based on previous research， in this paper， the effects of drying temperature on protein structure and product properties of CDN， the effects of relative humidity on protein structure and product properties of CDN， and the structure-activity relationship between protein structure and product quality were reviewed. It could provide theoretical basis for further understanding of protein structure changes， drying process design and product quality control during drying process.

Abstract:In order to explore and analyze the research status， hot spots and trends in the field of anti food allergy at home and abroad from 2010 to 2019， based on the bibliometric perspective， the Citespace software system was used to visually analyze 748 relevant literatures in the field of anti food allergy retrieved from the web of science database. The results showed that， from 2010 to 2019， the number of papers on anti food allergy related topics showed an overall growth trend， with a steady growth rate；at present， the hot spots in the field of anti food allergy mainly focused on the in-depth exploration of food allergy mechanism and the research of new prevention and treatment methods， and the related mechanism research is gradually deepening， which is roughly manifested in the changes in the level of immune related cytokines and immunity. The research of new therapy includes the development and property modification of natural active substances， non-specific treatment methods such as probiotics， oral immune tolerance and subcutaneous injection immune tolerance. Based on the objective bibliometric analysis and Citespace， this paper analyzes the main contents and hot research directions in the field of anti food allergy， which is helpful for scholars in related fields to deepen the overall understanding of this field.

Abstract:Objective： Explore the relationship between Alzheimer's disease （AD） and daily diet， provide scientific dietary guidance， and reduce the risk of AD. Methods： A case-control study was conducted. The elderly who were over 65 years old and without cerebrovascular diseases from 66 old folks' home in 9 administration bureau of Heilongjiang Land Reclamation Authority was selected as the subjects. The total number of this survey was 664， among the respondents， AD patients （case group） accounted for 256， and control group accounted for 408. Questionnaire professionally designed was used. Results： Elderly with higher levels of education and non-living alone， causing the lower risk of suffering AD. Often paying attention to diet control [OR=0.473（0.247-0.906）]， daily staple uncertain [OR=0.425（0.256-0.707）]， occasionally eat fish [OR=0.433（0.261-0.719）] and fruit [OR=0.457（0.237-0.881）] were less likely to suffer AD. Aluminum contact and grilled food： Those often/daily used aluminum tableware （OR=3.995）， ate barbecue food （OR=2.266） were more likely to suffer AD. Conclusion： Dietary habits is an important factor of AD. The elderly should be promoted to avoid excessive intake of animal fat， eat more fresh fruits and fish.

Abstract:Objective： To investigate the public awareness of food labeling， and make suggestions on food labeling management. Method： A questionnaire survey was conducted among consumers， 5975 results were collected and analyzed. Results： Consumers have insufficient understanding on food labeling， and the food labeling contents are not standardized enough. Conclusions： The publicity of food safety knowledge should be strengthened， and the quality of food labeling and the management of food labeling should be improved.

Abstract:Through the comparison of the similarities and differences of the ingredients and materials， manufacturing and processing technology， as well as regulations of Zongzi and similar products in Asian countries， the scope， definition， physical and chemical indicators of the Codex regional standard for Zongzi were analyzed and discussed， aimed to give some suggestions to the development of this standard.