Abstract:Whether the polysaccharide structure is ordered or not has been widely debated. A correct understanding of the structural types of polysaccharides and breaking through the limitations of structural theory contributes to understand the biological basis of human health and clarify their structure-activity relationship. Edible fungi polysaccharides show great potentials in the fields of dietary supplements and health foods. However， there is still no systematic elaboration of the chemical structures of edible fungi polysaccharides. The research issues and trends of edible fungi polysaccharides were excavated with bibliometric method. The relationships between edible fungi and their monosaccharide composition， glycosidic linkages and structural types of polysaccharides were comprehensively summarized and analyzed. Moreover， the structural regularities of edible fungi polysaccharides were revealed. It is expected to provide new enlightenment for the exploration of the polysaccharide structures from edible fungi and other natural products.

Abstract:In this paper， bioreporter strain Chromobacterium Violaceum 026 （CV026） was used to detect the inhibitory effect of quorum sensing inhibition activity of paeonol. Then anti-quorum sensing and anti-biofilms efficacy of paeonol against Serratia grimessi were further studied. The results indicated that peaonol could inhibit the violacein production secreted from CV026 when the bacteria was the sub-minimum inhibitory concentration （sub-MIC）. When peaonol mass concentration was 500 μg/mL， the yield of violacein decreased by 57.95%. The results of optical microscope analysis showed that paeonol could hinder the biofilm formation of Serratia grimessi. The scanning microscope results also manifested the biofilm inhibition of paeonol and further showed a rupture of biofilm caused by paeonol. Furthermore， the expression of virulence factors， such as swarming activity， protease production and extracellular polysaccharide production， had been suppressed after treating with paeonol. With the increase of paeonol， the suppressed effect was shown as the mass concentration-dependently. These results demonstrated that the paeonol had an effective inhibitory activity and could be developed as a potential quorum sensing inhibitor （QSI）.

Abstract:Objective： The gene cloning and expression of glutamate decarboxylase A from Escherichia coli and its enzymatic properties were investigated. Methods： The gene gadA encoding glutamate decarboxylase A from E. coli was amplified by PCR， and was cloned into the vector pET-28a（+） to construct recombinant plasmid pET28a- gadA， which was then transformed into E. coli BL21 to generate the strain E. coli BL21/pET28a-gadA. Glutamate decarboxylase A was purified by Ni2+ affinity chromatographic column， and its enzymatic properties were studied. Results： The recombinant plasmid pET28a-gadA was successfully constructed， which was demonstrated by PCR and double restriction endonuclease-digested analysis. The SDS-PAGE analysis showed that glutamate decarboxylase A obtained by Ni2+ affinity chromatography was electrophoretically pure， and its specific activity and recovery rate were respectively 19 U/mg and 12.8%. The activity of glutamate decarboxylase A was the highest at pH 4.5， and its optimal temperature was 50 ℃. It was stable at 40 ℃ and was unstable at 70 ℃. Only 17.9% of the original activity was retained at 70 ℃ for 150 min. Cu2+ had a strong inhibition to the activity of glutamate decarboxylase A， and Ba2+， Co2+ and Mg2+ had not obvious influence on its activity， while Ca2+ could significantly enhance its activity. Conclusion： This study lays a foundation for deeply understanding enzymatic properties of glutamate decarboxylase A and for the preparation of γ-aminobutyric acid.

Abstract:Objective： The Issatchenkia terricola WJL-G4 isolated from raspberry orchard was used as the experimental strain. In a medium using citric acid as the sole carbon source， the growth characteristics of the strain， the best conditions for citric acid degradation， and its tolerance were investigated. Method： The deacidification and growth rate were used as judgment indicators to screen the citric acid concentration， nitrogen source type and addition amount， and inorganic salt type and addition amount in the culture medium， and the single factor test was used to screen the temperature， liquid loading， inoculation amount， shaking table speed and culture time， and then orthogonal design experiments were further used to optimize the acid reducing conditions of the strains. Result： The results showed that the medium was screened. The best formula for reducing acidity was 10 g/L of citric acid mass concentration， the best nitrogen source was yeast extract， the addition amount was 5 g/L， the best inorganic salt was magnesium sulfate， and the best addition amount was 0.001 mol/L. When the temperature was 28 ℃， the liquid volume was 40 mL/ 250 mL conical flask， the inoculation amount was 1%， the rotating speed was 160 r/min and the time was 12 h， the deacidification rate was 91.82%， which was not only four times more efficient before optimization， but also reduced energy consumption and saved costs. In addition， the maximum mass concentration of tolerant SO2 of the strain was 8 mg/L， and the alcohol volume fraction tolerated was 5%. Conclusion： The Issatchenkia terricola WJL-G4 had the function of degrading citric acid， and its acid reduction efficiency was significantly improved under the optimal acid reduction conditions.

Abstract:Disadvantages such as poor stability and compatibility， limit the health efficacy exertion and application of tea polyphenols. In this paper， casein （CS） was modified by multipolar pH transformation combined with ultrasonic simultaneous thermal induction to improve its stability of encapsulate and transport EGCG. The EGCG ternary nanoparticle emulsion was established by vortex incubation to establish a self-assembly model， and high-load EGCG nanoparticles were obtained. The encapsulation rate of the target product reached 90%-95%， and the loading rates were all higher than 305 μg/mg， which achieved a significant increase in the loading of EGCG（P<0.05）. In this study， the emulsion and storage stability of EGCG nanoparticles were enhanced while ensuring higher loading and encapsulation rates. Compared with the blank group， the thermodynamic stability and release properties in vitro of nano-encapsulated EGCG improved significantly， which was conducive to promoting the high-value utilization of EGCG and the expansion and extension of application fields.

Abstract:The myofibrillar protein （MP） were mixed with carrageenan， konjac gum and starch respectively to form composite in this paper. Tea polyphenols （TP） with 0.00， 0.01%， 0.05%， 0.10%， 0.50， 1.00% were added to the composites， respectively. This paper was to study the effects of TP on the emulsifying and textural properties of MP-polysaccharide composite. The results showed that all gel composites had the minimum surface hydrophobicity with the 0.10% concentration of TP， and MP- Konjac gum group appeared the lowest value of 0.39 μg， this illustrated that the surface hydrophobic groups of the gel were exposed in the least amount. The emulsifying activity of gels raised with the increase of TP under 0.10% concentration， followed by a decrease（P<0.05） with the adding of TP continually. At all levels of tea polyphenols （except the addition amount of tea polyphenols was 1.00%）， MP-starch group presented the best emulsifying capacity within all samples. Meanwhile， the MP- Carrageenan group had the best emulsifying stability. MP-Carrageenan group expressed compact and uniform distributed structure， suggested that carrageenan could improve the texture of gels with or without TP. In conclusion， the concentration of tea polyphenols and type of polysaccharide could both influence the emulsifying and textural properties of mutton myofibrillar protein. Low concentration of TP（under 0.10%） and carrageenan contribute to improve the emulsifying and textural properties of composite system.

Abstract:In this paper， different mass concentrations of Auricularia cornea Ehrenb. polysaccharides were added to corn starch to prepare a corn starch-Auricularia cornea Ehrenb. polysaccharide compound system， and its retrogradation and digestion characteristics during storage were studied. The results showed that as the polysaccharide mass concentration increased， the hardness of the system decreased and the cohesion decreased， the To of the system gradually increased， and the enthalpy of retrogradation decreased. The higher mass concentration of Auricularia cornea Ehrenb. polysaccharide added， the more significant the texture and thermal characteristics of the system changed. The crystal nucleus of the recrystallization of the compound system mainly formed in the early stage of retrogradation. The nucleation method was rapid nucleation and rapid growth， Auricularia cornea Ehrenb. polysaccharides could accelerate the nucleation rate and recrystallization growth rate of the system. No new group was formed after the compounding system was regenerated. As the polysaccharide concentration increased， the hydrogen bonding force became stronger， and the degree of order gradually decreased. The addition of Auricularia cornea Ehrenb. polysaccharides maked the binding of water molecules in the system more tight， and the water retention of the gel was enhanced. The ratio of slowly digested starch in the compound system increased with the increase of polysaccharide mass concentration， and the content of resistant starch decreased. This study could provide important theoretical basis for better application of Auricularia cornea Ehrenb. polysaccharides to starch-based foods.

Abstract:The interaction between oat starch and β-glucan plays a major role in the formation of oat dough. In order to explore the effects of β-glucan on properties of oat starch， β-glucan was added to oat starch with different ration. Microstructure， rheological and effect of β-glucan on starch retrogradation were studied. The results showed that with the increase of adding amount of β-glucan， the particle size of the compound system significantly decreased， oat starch/β-glucan mixed systems formed a dense， continuous honeycomb-like network structure， the enthalpy of gelatinization increased， indicating that mixed system had a good stability. Infrared spectroscopy showed that the system did not form a new group. β-Glucan could significantly reduce the hardness， increase the mixture and improve the quality of food. Pasting temperature and peak time of pastes were increased while setback value and breakdown value were reduced by adding β-glucan. The mixed system had better thermal stability and aging resistance. The mixed system was still a weak gel. Compared with the original starch， the viscoelasticity and consistency coefficient increased， and mixture was easier to shear thinning added with 5%-10% β-glucan. The solid property was the most obvious when added with 10%. When the addition amount was 15%-20%， the viscoelasticity decreased， while the shear stability of the mixed system increased. β-Glucan inhibits the long-term regeneration of oat starch when added with 10%. The research results can provide a reference for the application of the mixed system in food industry.

Abstract:The adsorption of heavy metal lead ions and cadmium ions in water by Akebia trifoliata var. australis pectin was determined， and the effects of solution pH， initial ion mass concentration， temperature and adsorption time on the adsorption capacity and adsorption rate of lead ions and cadmium ions were investigated. The results indicated that the variables studied significantly affected the adsorption of lead ions and cadmium ions by pectin. It was also observed that the adsorption Pb2+ and Cd2+ by pectin was pH dependent and the optimum adsorption pH was 5.0. The Akebia trifoliata var. australis pectin could adsorb lead ions and cadmium ions at a fast rate， they almost achieved adsorption equilibrium after 40 min and the adsorption capacity and adsorption rate were decreased with the increase of temperature. Adsorption thermodynamics analysis showed that the adsorption of lead ions and cadmium ions by pectin was a non-spontaneous and exothermic process. The adsorption process was simulated by the Langmuir and Freundlich models. It was found that the fitting effect of Freundlich equation was better than that of Langmuir equation， indicating that the adsorption of lead ions and cadmium ions on Akebia trifoliata var. australis pectin was multi-layer adsorption. The kinetic data were analyzed using pseudo-first-order and pseudo-second-order kinetic models， and kinetics of Pb2+ and Cd2+ adsorption by pectin was better described by the pseudo-second-order equation. The adsorption rate was controlled by chemisorption. In summary， Akebia trifoliata var. australis pectin had a high ability to adsorb heavy metal ions and could be used as an alternative adsorbent to treat industrial wastewater containing lead ions and cadmium ions to reduce heavy metal pollution.

Abstract:To explore the protective effect of camel milk fat on rheumatoid arthritis in rats. A mixture of bovine protein II and Freund's complete adjuvant was injected subcutaneously into female Wistar rats to create CIA arthritis rat models. After modeling， the rats were randomly divided into blank group， model group， diclofenac sodium group and camel milk fat group. After 30 days of camel milk fat smearing treatment， the body weight， hind foot swelling， organ index， pathological changes of synovial slices and articular bone surface changes were measured. The content of inflammatory factors in serum were detected by ELISA. The expression of inflammatory genes in synovial tissues were detected by real-time fluorescence quantitative PCR. The results showed that the weight of rats was significantly increased（P<0.05）， and the swelling of foot claws was significantly decreased（P<0.05）. The pathological results showed that the joint clearance and bone erosion were significantly recovered， the inflammatory cells decreased， and the number of newborn cells increased in synovial tissue. The content of anti-inflammatory factor IL-10 （P<0.05） was significantly increased， and the content of inflammatory factor IL-1β and IL-6 was significantly reduced （P<0.05）. The gene expression of IL-1β、IKK、IκB、RIP1 in synovial tissue was significantly reduced（P<0.05）. Thus， camel milk fat might reduce inflammatory factor expression by inhibiting the NF-κB pathway， thereby alleviating arthritis in CIA rats.

Abstract:Objective： To investigate the protective effect of hydrolyzed egg white short chain polypeptide（HEpep） on LPS-induced colitis in rats. Method： 60 male SD rats were randomly divided into 4 groups： control group， model group， and high or low-dose of HEpep group. Rats in HEpep groups were administrated orally for 7 days at 2 g/（kg·d） or 1 g/（kg·d）， while the control and model group were treated with normal saline synchronously. On day 7， all rats were intraperitoneally injected with LPS of 10 mg/kg. 8 h after administration， blood and colon tissues were collected. Apoptosis and pathological changes were observed by HE staining and TUNEL staining. The levels of inflammatory factors-α and interleukin-6 in serum and tissue were detected by ELISA. Superoxide dismutase （SOD）， malondialdehyde （MDA） and catalase（CAT） in serum and tissues were tested. Results： HEpep significantly alleviated LPS-induced inflammatory response in colon tissues， relieved the pathological injury and apoptosis， reduced the levels of TNF-α and IL-6 and oxidative stress injury in tissues and serum. Conclusion： HEpep could alleviate the inflammatory response in colon tissues caused by LPS， and the mechanism is related to anti-inflammation， anti-oxidation and anti-apoptosis.

Abstract:Objective： To explore the protective effect of ursolic acid （UA） on intestinal mucosal barrier injury in alcohol-induced rats. Methods： SD rats were randomly divided into 4 group. Rats of normal control group received physiological saline by gavage for every day. Rats of alcohol model group were given oral dose of 8 mL/（kg bw·d） of 50% alcohol for the first to the second week， a dose of 12 mL/（kg bw·d） from the third week. Ursolic acid group were administered orally with 150 mg/（kg bw·d） UA for every day and received alcohol by gavage 1 hour later. Glutamine group were given 300 mg/（kg bw·d） glutamine by gavage for every day and the alcohol dose was the same as that of ursolic acid group. After 8 weeks， morphological examination of intestinal tissue was performed by hematoxylin and eosin （H&E） staining， and the ultrastructure of intestinal mucosal was observed by transmission electron microscopy. The levels of D-lactic acid （D-LA）， intestinal fatty acid binding protein （FABP2）， tumor necrosis factor alpha （TNF-α） and interleukin 1 beta （IL-1β） in plasma were detected. The expressions of forkhead box O4 （FOXO4）， p-FOXO4， and zonula occludens-1（ZO-1） in intestinal tissues were detected. Results： The morphological structure and the ultrastructure of intestinal tissues showed the villi of the rats in the alcohol model group were atrophic and short， the tight junction were swelling and the inflammatory cell infiltration was obvious. The pathological changes of small intestine mucosa in the ursolic acid group and glutamine group were better than alcohol model group. Plasma concentrations of D-LA， FABP2， TNF-α and IL-1β were significantly decreased. The expression of p-FOXO4 was decreased， ZO-1 was increased compared model group. There was no significant difference in FOXO4 expression. Conclusion： UA attenuates the damage of intestinal mucosal barrier injury caused by alcohol in rats， and its mechanism may be related to improving intestinal mucosal permeability， inhibiting the phosphorylation of FOXO4 protein， and thereby reducing the release of pro-inflammatory factors TNF-α and IL-1β.

Abstract:Objective： This paper aimed to evaluate the probability of liver cancer combination and intensity of combined liver injury induced by AFB1+MC-LR at low dose and sub-chronic conditions， and to promote the understanding the threshold and occurrence possibility of liver toxicity co-exposure to AFB1+MC-LR at dietary scenarios， the results were helpful for risk control（e.g. MRLs setting）. Methods： Based on the male wild-type C57BL/6 mice， CI model combined with scenarios extrapolating was used to predict the combined risk of hepatoma induced by AFB1+MC-LR at low dose and sub-chronic condition. And then， according to the expression of 5 typical targets in serum and liver， the combined effects of liver injury were explored. Results： Within dose range of 0-20 mg/kg bw， the CI index was in the range of 0-1.5， which showed the probability of additive/synergistic effect was relatively higher. With the equal effect ratio， the overall expression of combined group related with five indicators was slightly higher than that of single component in the serum and liver （P<0.05）， which was also confirmed by principal component analysis， the probability of synergistic effect was relatively higher than antagonistic and simple additive effects. With unequal effect ratio， except TBIL and AFP in serum， the change of any single component will affect the expression of combined toxicity （P<0.05）， while the change of single dose in liver will significantly affect the expression of combined toxicity （P<0.001）. Conclusion： The results showed that early liver injury induced by AFB1+MC-LR was slight synergistic effect at low dose and sub-chronic condition， and the change of any single mycotoxin can affect the expression of combined liver injury in mixtures. It should be paid attention to in the standard making and supervision.

Abstract:Objective： To study the antioxidant activity of different polysaccharide components from Inonotus obliquus in vitro and in vivo. Methods： Five water-soluble polysaccharides （IOP40， IOP50， IOP60， IOP70 and IOP80） were isolated from the water extracts of Inonotus obliquus by different volume fraction of alcohol precipitation. DPPH free radicals， hydroxide free radicals， and ABTS+ free radical scavenging experiments were used to evaluate the antioxidant activity of polysaccharide from the Inonotus obliquus in vitro. T-AOC， SOD， MDA， CAT， GSH-PX in liver and T-AOC， GSH-PX， MDA， LDH in serum of mice in different treatment groups were used to evaluate the effect of Inonotus obliquus polysaccharide on antioxidant activity in vivo. Results： In vitro experiments showed that ·OH， DPPH· and ABTS+· scavenging rate of the water extracts and five different polysaccharide components of Inonotus obliquus were increased with the increase of mass concentration within the mass concentration range. Among which IOP40 and IOP50 had better antioxidant effect. The IC50 values of IOP40 to three kinds of free radicals were （0.916 ± 0.08）， （0.660 ± 0.14） mg/mL and （0.091 ± 0.03） mg/mL. The IC50 values of IOP50 were （0.837 ± 0.07）， （0.837 ± 0.12） mg/mL and （0.108 ± 0.005） mg/mL. In vivo experiments showed that IOP50 could significantly increase the levels of antioxidant-related enzymes and metabolites in aging mice compared with IOP40 and water extracts. Conclusion： The polysaccharide fraction isolated from Inonotus obliquus had certain antioxidant activity， especially IOP50 could significantly alleviate oxidative stress damage and delay aging of the body.

Abstract:In order to study the effect of black Jerusalem artichoke on intestinal flora and its production of short-chain fatty acids in mice， 50 KM mice were randomly divided into blank group， fructo-oligose group， black Jerusalem artichoke low， medium and high dose group. After continuous lavage for 15 days， changes of intestinal microbial composition and short-chain fatty acids content in cecum contents were detected based on 16S rDNA high-throughput sequencing and gas chromatography-mass spectrometry. The results showed that compared with the blank group， the black Jerusalem artichoke group did not affect the normal growth of mice， but could change the composition of intestinal bacteria of mice， regulate the relative abundance of some bacteria related to intestinal immunity， and promote the growth of uncultured bacterium f Muribaculaceae of Bacteroideaceae and NK4A136 group of Bacteroideaceae. Meanwhile， black Jerusalem artichoke could regulate the content of short-chain fatty acid（SCFA） in the cecum contents of mice and increase the content of propionic acid， n-butyric acid and n-valeric acid. It is suggested that taking appropriate dose （0.05-0.1 g） of black Jerusalem artichoke may improve the intestinal health of mice and increase the anti-inflammatory capacity. This study provides theoretical basis and basic data for the health function of black Jerusalem artichoke.

Abstract:Taking Flammulina velutipes powder as the main raw material， the single-screw extrusion modification process was used to prepare high-quality Flammulina velutipes dietary fiber. The water holding capacity， oil holding capacity， swelling force， combined hydraulic power， cholesterol adsorption capacity， and the ability to combine sodium glycylcholate and sodium taurocholate of Flammulina velutipes dietary fiber were compared. The structure of dietary fiber of Flammulina velutipes before and after modification was studied by electron microscope， Fourier infrared spectroscopy， and X-ray diffraction scanning. The results showed that the soluble dietary fiber of high-quality Flammulina velutipes dietary fiber increased compared to ordinary Flammulina velutipes dietary fiber， reaching （10.210±0.130）%. When the particle size of high-quality Flammulina velutipes dietary fiber was 100 mesh， the water holding capacity was （16.115±0.120） g/g， the oil holding capacity was （6.201±0.060） g/g， the swelling force was （16.958±0.120） mL/g， and the combined hydraulic power was （8.044 ±0.090） g/g， which was significantly improved compared with ordinary dietary fiber. At pH=2.0 and pH=7.0， the cholesterol adsorption capacity of high-quality Flammulina velutipes dietary fiber could reach to （0.359±0.004） mg/（mL·g） and （1.107±0.004） mg/（mL·g）， respectively. When the particle size of high-quality Flammulina velutipes dietary fiber was 120 mesh， the ability to combine sodium glycylcholate and sodium taurocholate was better， reaching （67.367±0.600）% and （63.149±0.400）%， respectively. Scanning electron microscopy results showed that the surface of the high-quality Flammulina velutipes dietary fiber after extrusion modification was loose and porous. Fourier transform infrared spectroscopy analysis showed that the structure of main functional groups did not change significantly before and after modification， and the intensity of some characteristic peaks weakened after modification. X-ray diffraction scanning analysis showed that the crystal structure of Flammulina velutipes dietary cellulose did not change， and the diffraction intensity weakened. The extrusion-modified high-quality Flammulina velutipes dietary fiber improved its physical and chemical functional properties and changed its microstructure.

Abstract:To improve the color of pressurized frozen-thawed pork， this paper was carried out to study the effects of 0-0.4% L-ascorbic acid （L-VC） on the Hunter color values （L*， a*， b*） and pH value of lean pork of hind leg treated by frozen-thawed and high pressure （100-300 MPa）， and analyzed the change rules of myoglobin and its redox state in the experiment samples. The results showed that the addition of L-VC could significantly improve the a* and L* values of pressurized frozen-thawed pork during storage （P<0.05） and obviously reduce the pH value and myoglobin content （P<0.05）， and the association relationship among these parameters and their change rules were depended on L-VC addition amount， pressure level and storage time. The addition of L-VC would contribute to convert DeoxyMb and MetMb in the frozen-thawed pork treated by 100 MPa and 300 MPa into OxyMb， but lead to the transformation of OxyMb in the frozen-thawed pork treated by 200 MPa to DeoxyMb and MetMb. It could be seen that the addition of L-VC could be applied to improve the color of pressurized frozen-thawed pork during storage， and the improvement effect of sample color was better at longer storage time than at shorter storage time. The results of this work could provide technical support for solving the problem of color fading of meat products caused by high pressure.

Abstract:In this paper， the microstructure， crystal properties and particle size distribution of purple sweet potato starch and its dough were studied， Farinograph， RVA and rheological properties of purple sweet potato starch-wheat flour dough were analyzed， and the correlation between starch and dough was analyzed. Starch granules of purple sweet potatoes all exhibited round and hemispherical shapes. The average particle range was 43.903 to 55.842 μm， and the volume distribution was three-peak distribution. X-ray powder diffraction patterns revealed purple sweet potato starches were CA-type with relative crystallinity varying from 36.760% to 54.280%. The formation time and stabilization time of purple sweet potato starch dough were in the range of 2.20~3.90 min and 3.20~4.10 min， respectively， and other gelatinization properties decreased with the increase of gelatinization temperature between 70.10 ℃ to 85.65 ℃， which was beneficial to the stability of dough， the storage modulus （G'） and loss modulus （G''） increased significantly， while the loss angle tangent （tan δ） decreased first and then increased， indicating that the degree of molecular cross-linking in the mixed system increased， which made the dough elastic and beneficial to the stability of dough. There were differences in water distribution. The correlation results showed that the crystallinity was negatively correlated with water absorption, stabilization time, weakening degree and tolerance and pasting temperature, and positively correlated with peak viscosity, peak time, minimum viscosity, final viscosity and retrogradation value. The average particle size was negatively correlated with softening and BV， positively correlated with peak time and crystallinity. This study provides a theoretical basis for the selection of starch and the cultivation of purple potato varieties special for starch dough production.

Abstract:In this study， ten kinds of characteristic noodles， such as wheat flour dry noodles， whole-wheat flour dry noodles， brown rice flour dry noodles， millet flour dry noodles and corn flour dry noodles， white sorghum dry noodles， red sorghum dry noodles， pea flour dry noodles， sweet buckwheat dry flour noodles， tartary buckwheat flour dry noodles were made by using cooked mashed potato instead of water and flour. Discuss the influence of cooked mashed potato on the appearance， color， cooking quality and texture quality of the dry noodles， so as to provide data support for the application of potato in the dry noodles.The results showed that the use of cooked mashed potatoes could improve the surface L* value， decrease a* value and improve the firmness of the dry noodles. The average breaking distance of dry noodles was increased from 18.3 mm to 21.6 mm， which was 18% higher， and the breaking strength was increased from 7.35 g to 12.93 g， which was 76% higher， greatly enhancing the flexibility and strength of the dry noodles. The cooking quality was not significantly reduced. Sensory quality decreased by 1.96 points on average. Instead of water and flour， cooked mashed potato can improve the toughness and strength of the Chinese dry noodles.

Abstract:Mushroom cod soup was prepared using Alaska pollock and crab mushroom as the raw materials. The processing technology was optimized by response surface optimization test based on single factor experiment， using sensory score as the main indicator and amino acid nitrogen and soluble protein content as auxiliary indicators. The optimal processing conditions were as follows： cooking time 90 min； the ratio of material to water 1 ∶ 3； and the adding amount of crab mushroom 18%. The mushroom cod soup cooked under this process condition had a good flavor with the sensory score of 8.60， which was close to the predicted value. The mushroom cod soup was prepared under the optimal processing conditions， and the effect of crab mushroom on the nucleotide content of fish soup was analyzed by high performance liquid chromatography. The results showed that the contents of 5'-GMP， 5'-IMP and 5'-AMP in mushroom cod soup were significantly increased （P＜0.05）， and the total amount of nucleotides was 4.15 times of that in the control fish soup.

Abstract:To obtain stable and uniform quality of oat Laozao and promote its industrial production， the study was first to combined bacteria isolated from Laozao of Ordos with yeast on the fermentation of oat Laozao， and then optimized the fermentation process of oat Laozao by single factor test and orthogonal test. The results showed that the ratio of yeast to bacteria from pasturing area was 1 ∶ 3， among which the proportion of alcohol-producing yeast and aroma-producing yeast was 3 ∶ 1， and the proportion of 2#， 4#， 5# was 1 ∶ 1 ∶ 1. The best fermentation conditions were determined as follows： the amount of complex bacteria was 10%， fermentation at 30 ℃ for 24 h， and then fermentation at 50 ℃ for 48 h， the sensory evaluation of oat Laozao could be up to 9.1 score. The results could provide technology support for the industrial production of oat Laozao.

Abstract:In this study， soybean meal was used as a raw material to investigate the differences in yield of soybean meal peptides from neutral protease， complex flavor protease， papain， trypsin， and pepsin. The preparation process was optimized by the single factor test and the response surface test. The outcome showed that the compound flavor protease was used as the enzymatic hydrolyzing enzyme， the enzymatic hydrolysis temperature was 50 ℃， the enzymatic hydrolysis pH was 6.5， the enzymatic hydrolysis time was 7 h， the amount of enzyme added was 1%， and the substrate concentration was 4 g/100 mL. Under these conditions， the yield of polypeptides could reach（12.42±0.06）%. And the soybean meal peptides had better textures. The results of this study provide a good foundation for the utilization of soybean protein and further application of functional peptides．

Abstract:The pile-fermentation process of Qingzhuan tea was optimized by orthogonal design， and the optimum fermentation conditions were obtained through sensory evaluation and chemical composition analysis： the adding water 30%， pile-fermentation temperature 55 ℃， 25 days of fermentation and relative humidity 95%. A series of flavor components have changed during the pile-fermentation of sun-dried green tea， of which the contents of water extract， tea polyphenols， amino acids， total catechins and thearubigins decreased， while the contents of soluble sugar and theabrownine increased significantly. Alcohol and ester components were significantly reduced， in which the traditional pile-fermentation was reduced by more than 50%， while the numerical controlled pile-fermentation was reduced by more than 80%， and the aldehydes， ketones， alkenes and heterocyclic substances increased significantly， therefore the fermentation degree of numerical controlled pile-fermentation was heavier than the traditional pile-fermentation. Twelve aroma-active volatiles were identified using GC-O analysis， among which （E，E）-2，4-heptadienal， β-ionone， linalool， （Z）-4-heptenal， （E）-2-nonenal and geraniol were the main aroma-active substances. The experiment was helpful to guide the production practices and provided theoretical basis for the precise control of Qingzhuan tea products with high quality fragrance.

Abstract:Pile fermentation process is an important process in the manufacturing process of Sichuan dark tea. The horizontal tea fermenter was used to make Tibetan tea pile， and the sensory score and the content of main flavor components were used as indicators to study the effects of the temperature， time and moisture content of tea pile on its quality conversion. Based on the single factor test， the orthogonal test design with 3 factors and 3 levels was adopted. The best process parameters of the horizontal fermenter were obtained： temperature 70 ℃， time 110 h， and water content of tea blank 30%. The test results showed that compared with the traditional Woudui Tibetan tea， the equipment after the optimization of the parameters was rich in orange and red， and the taste was mellow and sweet， and the aroma was old. The sensory score was 92.95 points. GC-MS technology had detected 47 kinds of aroma components， with alcohols， aldehydes， alkanes and esters as the lord. The content of catechin component measured by HPLC technology was 5.52%， and the content of amino acid component was 9.257 mg/g. Under this process condition， the stacking period is shortened， clean production is realized， and the quality of Tibetan tea is improved.

Abstract:β-Galactosidase is a key enzyme in the preparation of galacto-oligosaccharides. In this paper， the β-galactosidase gene lacZ of wild strain Klebsiella B5582Y was harvested and used to successfully construct the recombinant plasmid pET28a-24 of E. coli Induced by IPTG， the activity of recombinase increased nearly 10 times than before. The best process conditions for the synthesis of galacto-oligosaccharide by purified recombinant enzymes through single factor and response surface method are as follows： added enzyme amount 130 U/mL， temperature 44 ℃， substrate concentration 90%， pH value 7.0-7.5 with a reaction time of 10 h， the yield of galacto-oligosaccharides reached 44%. Recombinase shows good transglycoside activity and has great application potential in the field of galacto-oligosaccharide synthesis.

Abstract:Fresh porcine brain was used as raw material to prepare porcine brain polypeptide using enzymatic hydrolysis of pepsin， trypsin and lipase. Culture conditions of NE-4C for porcine brain polypeptide and its proliferation were studied. The molecular weight distribution of porcine brain polypeptide was compared by efficient gel permeation chromatography. Orthogonal test was used to study the effects of trypsin addition amount， enzymolysis temperature， pH value and time on proliferation activity of porcine brain polypeptide. The results showed that proliferative activity of NE-4C was enhanced by 5 mg/mL trypsin hydrolysate. Small molecular weight polypeptides below 500 u trypsin hydrolysate accounted for 72.09% in total peptides， higher than that of pepsin and compound enzyme hydrolysate. Proliferative activity of porcine brain products hydrolyzed by trypsin may be related to its higher proportion of low molecular weight peptides. The optimal enzymatic hydrolysis parameters of porcine brain polypeptide were the enzyme dosage 25 mg， enzymolysis time 4 h， enzymolysis temperature 45 ℃， pH 7.5. Under optimal conditions， the proliferative activity of NE-4C was 0.161.

Abstract:In this study， whey protein enzyme hydrolysate was obtained by the combined treatment of proteolysis and lactic acid bacteria fermentation. The volatile flavor compounds of enzyme hydrolysate were analyzed by gas chromatography and mass spectrometry， and the immunomodulatory activity of enzyme hydrolysate was evaluated by mouse spleen lymphocyte model. The results showed that the fermentation of lactic acid bacteria improved the relative content of esters and acids， and reduced the relative content of 6-gingerol and other unpleasant flavor substances in the hydrolysate. The immunomodulatory activity of whey protein was significantly improved after proteolysis， and the stimulation index of whey protein enzyme hydrolysate was 1.45±0.06 at the mass concentration of 250 μg/ml. Lactic acid bacteria fermentation had no adverse effect on the immunomodulatory activity of whey protein enzyme hydrolysate. The molecular weight of fermented whey protein enzyme hydrolysate was mainly between 0 to 3 ku， accounting for 66.07%. The results of this study indicated that the combined treatment of proteolysis and lactic acid bacteria fermentation could obtain whey protein enzyme hydrolysate with improved flavor and immunomodulatory activity.

Abstract:Germinated brown rice （GBR） was used as the test material， germinated brown rice polysaccharides （GBRPs） were extracted， the components were purified and isolated， the structure of different GBRPs components were analyzed. The purity， molecular weight， monosaccharide composition， chemical bond composition and glycosidic bond structure of GBRPs were determined by UV-Vis， gel permeation chromatography（GPC）， high performance liquid chromatography （HPLC）， Fourier infrared spectroscopy （FTIR） and nuclear magnetic resonance hydrogen spectroscopy （1H NMR）. The results showed that four components of WPS， SPS-1， SPS-2 and SPS-3 were isolated from GBRPs. WPS consisted of rhamnose， xylose， arabinose， mannose and glucose， SPS-1 consisted of mannose， rhamnose and glucose， SPS-2 consisted of rhamnose， arabinose， mannose and glucose and SPS-3 consisted of rhamnose， arabinose， and glucose. FTIR spectra showed that each component contained the characteristic absorption peak of polysaccharide. WPS was mainly composed of pyran-type sugar ring. The pyran-type and furan-type sugar ring coexisted in SPS. 1H NMR analysis showed that WPS was α-configuration containing pyran rings. Furan and pyran sugar ring with α- and β-configuration were presented in SPS. SPS-1 had the highest inhibition rate on α-glucosidase， and it could also increase the activity of hexokinase and pyruvate kinase in insulin-resistant HepG2 cells， the glycogen content of model cells was also significantly increased， which proved its hypoglycemic activity.

Abstract:The raw material of this study was Chuanminshen violaceum from Three Gorges Reservoir， crude polysaccharide of C. violaceum was obtained by ultrasonic assisted water extraction and alcohol precipitation， its structure was characterized through ultra high performance liquid chromatography tandem mass spectrometry（UPLC-MS/MS）， high performance gel permeation chromatography（HPGPC）， ultraviolet visible spectrum（UV）， Fourier transform infrared spectrum （FT-IR） and nuclear magnetic resonance spectroscopy （NMR）. In addition， the antioxidant capacity of crude polysaccharide of C. violaceum was investigated by hydroxyl radical scavenging rate， iron ion chelate and ability and reduction power. The results showed that the crude polysaccharide of C. violaceum was a kind of proteoglycan with molecular weight of 11.7 ku and connected with protein through -O-. Its polysaccharide was mainly composed of rhamnose （1.24%）， galacturonic acid （1.81%）， ribose （3.47%）， galactose （8.42%）， mannose （17.67%）， arabinose/xylose （27.83%） and glucose（39.55%）. And through the α-1，4-glycosidic bond and a certain amount of α-1，2-glycosidic bond， α-1，6-glycosidic bond and α-1，5-glycosidic bond， and a very small amount of β-1，4-glycosidic bond and β-1，6-glycosidic bond to connect. Additionally， the antioxidant experiments of the crude polysaccharide showed that the crude polysaccharide had good antioxidant activity， and there was an obvious dose-effect relationship between its activity and concentration in the low concentration range.

Abstract:Three quinoa （black quinoa， red quinoa and yellow quinoa） were researched by the simulated in vitro digestion to investigate the changes of polyphenols， flavonoids and antioxidant properties. The results showed that the total polyphenol content （TPC） was black quinoa > red quinoa > yellow quinoa （P<0.05）， and total flavonoids content （TFC） was red quinoa > black quinoa > yellow quinoa（P<0.05）. After simulated in vitro digestion， the mouth， stomach and small intestine can significantly promote the release of polyphenols and flavonoids （P<0.05）. Iron reduction/antioxidant capacity （FRAP） and ABTS+ free radical scavenging capacity were approximately as follows： oral > small intestine > stomach > large intestine （P<0.05）， and antioxidant capacity showed significant positive correlation with polyphenols and flavonoids in quinoa. After digestion in vitro， the binding polyphenolic compounds（gallic acid， ferulic acid， etc.） in quinoa were significantly released， showing higher biological activity， so that it has a higher nutritional health value.

Abstract:Lactobacillus plantarum T17 from traditional sourdough was encapsulated in emulsion templated layer-by-layer sodium alginate/chitosan aerogel. The effective encapsulation density of sodium alginate/chitosan aerogel（ALC） and the emulsion templated aerogel （EAC） on the Lactobacillus plantarum T17 were 1.19×107 CFU/g and 5.57×107 CFU/g， respectively. The FTIR results indicated the electrostatic interaction between sodium alginate and chitosan could be achieved by layer adsorption. The electrostatic interaction between the sodium alginate and isolated whey protein also took place in the aerogels with emulsion as template， which made the particles have a more compact structure. The SEM observation showed smoother surface of EAC compared to the ALC. EAC showed better protection effect for the Lactobacillus plantarum in the freeze-drying process. After the 5 weeks' storage in 4 ℃， the Lactobacillus plantarum in ALC and EAC decreased 0.88 lg（CFU/g） and 0.36 lg（CFU/g）， respectively. The alginate/chitosan aerogel showed effective protect for the Lactobacillus plantarum T17 and the emulsion templated aerogel showed better storage stability.

Abstract:In this study， the possibility of quercetin （QUE）， resveratrol （RES） and caffeic acid phenethyl ester （CAPE） binding simultaneously to BSA was analyzed using protein intrinsic fluorescence quenching， the binding sites of bioactive compounds to BSA was conducted by sites markers and molecular docking， the protective effect of BSA-ligand complexes on bioactive compounds was studied by photostability experiments. It was found that BSA could bind two or three ligands simultaneous to form BSA-ligands complexes and the affinity was affected by the sequence of adding ligands. A protein-triligand complex could be better formed in the order of QUE/RES/CAPE. Molecular docking and site Marker experiments identified RES binding to Sudlow's sites I sites， QUE partially to Sudlow's sites II sites， and the binding sites to hydrophobic cavities between IA and IIA. Complex formation improves the stability of free polyphenols， and the two-ligand and three-ligand complexes protect QUE/RES/CAPE better than single-ligand complexes.

Abstract:The excellent lactic acid bacteria were screened from kombucha to provide high quality and safe strains for the preparation of functional kombucha beverages. 27 strains of lactic acid bacteria were isolated from Kombucha， and 3 strains of lactic acid bacteria degrading nitrite were screened and identified as Lactobacillus plantarum and Lactobacillus casei. The fermentation characteristics， gastrointestinal resistance and adhesion properties of three strains of lactic acid bacteria were studied and evaluated for safety. The results showed that the three strains of lactic acid bacteria had good acid production performance， and the nitrite degradation rate was more than 93% after fermentation for 27 h； the survival rate was more than 39% after artificial gastric juice digestion for 3 h， and the survival rate was greater than 50% after 6 h of artificial intestinal juice digestion. There are some differences in adhesion properties. The hydrophobicity of HCR-8 and HCR-20 on xylene surface was more than 50%， the self-cohesive HCR-8 and HCR-20 were more than 32%， and the adhesion rate of HCR-20 to Caco-2 cells was 17%； no resistance to antibiotics， no harmful metabolites. The three strains of lactic acid bacteria screened from the kombucha have good function of degrading nitrite， which can be used as potential functional strains.

Abstract:Alcohol content is one of the most important quality parameters of Baijiu. In this paper， a commercially available bottled Baijiu as the research object， the rapid and in-situ nondestructive detection method of Raman spectroscopy was used to measure the alcohol content of glass bottled Baijiu. Firstly， the Raman spectra of ethanol， bottled Baijiu and empty bottle were determined. The Raman spectra of ethanol were reduced by Extended Multiplicative Scattering Correction （EMSC） pretreatment method with the Raman spectrum of the empty bottle as a reference. Then， a univariate linear regression model of Raman characteristic peak of ethanol and the alcohol content of bottled Baijiu was established. Among them， spectral model of bottled Baijiu pretreated with EMSC worked best at the Raman characteristic shift of 888 cm-1， with the determination coefficient R2 was 0.9998 and the root mean square error was 0.3077. The alcoholicity prediction model of bottled Baijiu verified by different alcoholicity liquor samples showed that the determination coefficient R2 between the predicted value and the true value was 0.9986， and the root mean square error was 0.3382. Finally， the models of different brands and different packaging Baijiu were corrected and the alcohol content was predicted based on the ratio correction method. This finding demonstrated that Raman spectroscopy could achieve the in-situ nondestructive rapid detection of alcohol in bottled Baijiu. This method， without impacting secondary sales， does not require unsealed packaging so that it brings a new technical means to the supervision of the liquor market， and also provide a technical reference for the nondestructive and rapid detection of bottled food quality and safety.

Abstract:Nuclear magnetic resonance （NMR） technology combined with the chemometrics method was developed for the analysis on the difference of NMR hydrogen spectrum of four kinds of floral origins containing acacia honey， vitex honey， sunflower honey and Manuka honey. Pre-processing method was optimized and the NMR data were preprocessed effectively， then the multivariate statistical analysis methods containing principal component analysis（PCA）， partial least squares discriminant analysis （PLS-DA） and orthogonal partial least squares discriminant analysis （OPLS-DA） were used to extract the classification information of each group based on the nuclear magnetic signals. The results showed that disperse liquid-liquid micro-extraction （DLLME） could avoid the signals of low contents of characteristic compounds covered by the large amounts of sugar in honey and the signals of chemical shifts from δ=0.5-10.0 was observed. The data was preprocessed by log transformation and Pareto scaling， and four kinds of unifloral-honeys could be distinguished by the PCA model. The explanation and prediction abilities based on the PLS-DA model were 93.2% and 87.6%， respectively. The permutation test was used to validate the model externally and showed that model was not fitted and was robust. Corresponding NMR chemical shifts several significant markers were identified as the characteristic variables to distinguish honeys from the loading plots and correlation coefficient analysis of OPLS-DA model. The proposed method was simple and fast， and could be extended to distinguish and identify honeys from different floral origins， and provide effective method and prediction model for quality evaluation of different unifloral-honeys.

Abstract:To study the variations of bacterial community in processing RTE abalone， total DNA of abalones bacteria in different processing stages was extracted for PCR-DGGE analysis to study the changing rule of major floras in the process of processing RTE abalone， with the aim to analyze the diversity of spoilage bacteria in spoiled RTE abalone products. The results showed that altogether 19 DGGE predominant bands were detected from five groups of samples， among which there were 4 phylums， 7 classes， and 12 bacterial genus. The common predominant bacteria in five groups of samples were Escherichis， Empedobacter and Serratia. Bacillus cereus， the predominant bacteria found in spoiled RTE abalone， had high tolerance and could remain in late stage of the processing of cooked abalone. So， it was suggested late-stage cooling and packaging environmental health should be controlled strictly in processing to lower the food safety hazard caused by Bacillus， Escherichia， Empedobacter， Serratia and other spoilage bacteria in storage of RTE abalone.

Abstract:To optimize the methods and conditions for measuring hardness of compressed food with texture analyzer. Factors affecting the hardness results such as supporting frame distance， pre-test speed， test speed， trigger force and distance were evaluated by single factor testing respectively. On the basis of that， the response surface method was used to optimize the main parameters by establishing a mathematical mode. The optimal conditions were as follow： 50 mm supporting frame distance， 1.03 mm/s pre-test speed， 1.27 mm/s test speed and 70.7 g trigger force. These conditions were estimated by verification test， which gave the dispersion of the maximum bending force by 3.949， 3.5% from that of the theoretical prediction value. It showed that the test methods and conditions established here significantly improved the accuracy and reproducibility of hardness test results for compressed food.

Abstract:Objective： The aim of this study was to detect the content of vitamin B12（VB12） in some common non meat foods. Methods： The content of VB12 in five kinds of mushroom， caged and free-range hen eggs， and 16 kinds of fermented soybean products were determined by the method of Lactobacillus leishmanii ATCC 7830. Results： All five kinds of fungi contain a certain amount of VB12， of which the content of Lentinus edodes was the highest， it was 1.1 μg/kg. The VB12 contents of Hericium erinaceus， Agaricus bisporus and Flammulina velutipes were 0.43， 0.22 μg/kg and 0.13 μg/kg， respectively， while the Tremella fuciformis had the lowest content at 0.12 μg/kg. The VB12 content of cage eggs and free-range eggs was 0.35 μg/kg and 0.44 μg/kg， respectively. The VB12 content of all fermented soybean products was lower than that of eggs. Homemade douche contains the highest concentration of VB12（2.15 μg/kg） and the lowest soy sauce （0.11 μg/kg）. Conclusion： Mushrooms and eggs are the best sources of VB12 for all meat restricted populations.

Abstract:Biomacromolecules including protein， carbohydrate and lipid， and their interactions during the preparation of plant protein-based meat substitutes by high moisture extrusion are the molecular basis for forming properties of the product such as appearance， texture， flavor， and taste. However， the mechanism of interactions between biomacromolecules and their effects on product quality during high moisture extrusion are still unclear now. Therefore， on the basis of domestic and foreign literatures， this paper summarized the commonly used protein types and their structural changes during the preparation process of plant protein-based meat substitutes， reviewed methods for characterization of protein structure and quality evaluation of products， analyzed the interactions of biomacromolecules and their effect on protein structure changes， and put forward the challenges and research emphasis in the future to provide a reference for the quality control and improvement of plant protein-based meat analogue.

Abstract:In recent years， the study of gut microbiota and intestinal homeostasis had been a hot topic in many fields of clinical medicine， biology and food nutrition. Intestinal mucosa was an important barrier for the body to resist the invasion of external pathogens and maintain intestinal homeostasis. Mucin played an important role in food nutrition as the main component of intestinal mucus. However， the functional characteristics and related studies of mucin were still unclear due to the particularity of intestinal mucus. There were no systematic summary and analysis between mucin and food nutrition. Therefore， this paper reviewed the structure， classification， biological activity of mucin and its relationship with food nutrition， in order to provide reference for the study of mucin in the field of intestinal health and food nutrition.

Abstract:Human milk oligosaccharides are abundant and unique in human milk， 200 components have been detected， of which 157 structures have been identified. HMOs not only has the effect of ‘bifid factor’， but also has anti adhesion， anti-bacterial， regulating intestinal epithelium and immune cells， reducing excessive mucosal leukocyte infiltration and activation， reducing neonatal necrotizing enterocolitis， and providing sialic acid as a potential essential nutrient for brain development and cognition for infants. Chemical and biosynthetic HMOs substitutes are constantly emerging due to limitations on large-scale production. Although classic substitutes such as galactooligosaccharides and fructooligosaccharides have some part of the functions of HMOs， their structural composition is significantly different. 2'-Fucosyllactose and lacto-N-neotetraose only simulate one or several molecular structures in HMOs. Therefore， bovine oligosaccharide has obvious advantages. Based on the review of the content， classification， structural characteristics， analysis methods， physiological functions， digestion， absorption and synthesis of milk oligosaccharides in different lactation stages， this paper focused on the potential sources of milk oligosaccharides. It aimed to provide theoretical guidance for the research， development and industrial substitution of HMOs substitutes.

Abstract:Lipids are the basic component of the human diet， and it can not only promote physical health but also become a source of disease. The presence of different types of lipids improves the flavor and sensory evaluation of foods and plays a positive role in people's acceptability of foods. The current research on lipids and their applications in foods rarely consider the effects of food matrix or lipids on human digestion and absorption， which may exceed the importance of the type or amount of ingested lipids. This paper presented a detailed description of the lipid digestion and absorption process in the mouth， stomach and intestine. And then introduced the absorption mechanism of fatty acid molecules in the intestine， and summarized the effect of lipid composition， food structure， protein and dietary fiber on lipid digestion and absorption. This review will provide a reference for the development of functional structural lipids or evaluation of natural and recombinant lipids for human health benefits.

Abstract:Liquid phase microextraction（LPME） is a miniature environmental friendly sample pre-treatment technology， which integrates extraction， enrichment and concentration. It is of great significance to the whole chemical field， especially in the field of food analysis. It has become a research hotspot of sample pretreatment technology. LPME overcomes the disadvantages of traditional methods and has the advantages of less organic reagent， simple and fast operation and high enrichment factor. Based on LPME， the preprocessing technology is also being developed and applied continuously. By summarizing the principle of LPME and its application in food analysis， the advantages and disadvantages of different preprocessing technologies were discussed and their future development trend was prospected.

Abstract:Fluoroquinolones（FQs） are usually used to prevent and treat animal diseases in livestock and aquaculture. However， excessive or irregular use of FQs can cause the production of drug-resistant strains. Moreover， the introduction of animal foodstuff with FQs residues into food chain can lead to bioaccumulative toxicity. Therefore， to explore the effective FQs detection methods has gradually become the focus of many researchers. At present， various detection methods have been established at home and abroad. The aptamer-based methods for FQs detection compared with other methods， especially， have the advantages of high sensitivity， good specificity， low cost and rapid operation. Therefore， the research progress of the worldwide aptamer-based biosensors used in FQs detection in the late five years was summarized in this review. The principle， technical application， advantages and disadvantages of diverse FQs aptamer biosensors were described in detail， covering fluorescent， colorimetric and electrochemical and other sensors. Finally， the problems existing in detection methods were discussed， and an outlook for development direction of aptamer-based FQs detection biosensors in the future was made in the review.

Abstract:College group meal nutrition is an important part of scientific dietary， which is of great significance for ensuring college students' health. In this article， the questionnaire was used to investigate the relationship between different influential factors and the difference in sensory preferences of college students' canteen group meal consumption. Using Zhejiang Gongshang University as an example， the correlation analysis between the canteen group meal consumption data from the past five years and the physical fitness test data was performed to explore the sensory preferences of college students' catering consumption， the characteristics of college canteens' dietary structure， and their relationship with students' physical fitness levels， thus put forward improvement strategies and suggestions for promoting the scientific improvement of college canteen's dietary structure.