Abstract:The ‘Food and Medicine Homology’ culture， as an integral part of China's traditional medicine culture， holds significant status and influence internationally. Deeply rooted in the wisdom and medical traditions of the Chinese nation spanning thousands of years， the culture of ‘Food and Medicine Homology’ regards food and medicine as shared origins， advocating the concept of ‘food therapy’. The emergence of the ‘Food and Medicine Homology’ industry is a modern interpretation and inheritance of this cultural tradition. This article reviews the ancient history of China's‘Food and Medicine Homology’ culture and explores its significant position and influence in the field of traditional medicine. Furthermore， this study utilizes comprehensive literature research and data visualization analysis to systematically examine the current status of the ‘Food and Medicine Homology’ food industry. Finally， this article summarizes the challenges and future development trends of the ‘Food and Medicine Homology’ food industry， aiming to provide insights and references for the research and development as well as the industrial growth of 'Food and Medicine Homology' food in our country.

Abstract:Objective: In this study， the genetic stability of Bifidobacterium animalis subsp. lactis V9 with excellent prebiotic properties was used as the study object to study its genetic stability in continuous passage. Methods: When the Bifidobacterium animalis subsp. lactis V9 was continuously transmitted in TPY medium for 100 generations， the colony morphology， carbohydrate utilization and combined comparative genomics of 0， 25， 50， 75 and 100 generations were comprehensively analyzed. Results: There were no significant differences in phenotypic characteristics such as bacterial morphology and carbohydrate utilization of Bifidobacterium animalis subsp. lactis V9 during the continuous passage process (P>0.05)， And with the original genome of the Bifidobacterium animalis subsp. lactis V9 as a reference sequence， The study found that the genome size and GC content of the Bifidobacterium animalis subsp. lactis V9 at different generations were not significantly different from the original genome (P>0.05)， and the phylogenetic tree results showed that the Bifidobacterium animalis subsp. lactis V9 at different generations was closely related to the original genome， and by identifying the SNP mutation site， it was found that the genome of the Bifidobacterium animalis subsp. lactis V9 at different generations was conservative， and no stable genetic mutation sites were found， and further carbohydrate metabolism active enzyme annotation was carried out， and it was found that the strains at different generations had similar carbohydrate metabolism-related genes， and the genetic characteristics were highly similar. Conclusion: The Bifidobacterium animalis subsp. lactis V9 has excellent genetic stability during continuous passage， which provides a theoretical basis for the further development and industrialization of probiotics.

Abstract:Objective: Low-temperature fermentation (10-15 ℃) has been recognized as a valuable tool to improve the varietal aroma and fermentation aroma of wine， which has a positive impact on improving wine quality. In order to improve the low-temperature tolerance of Saccharomyces cerevisiae and identification analysis genes related to low-temperature tolerance. Methods: A low-temperature-tolerant native yeast (ZX11) was screened in our laboratory in previous study. In this study， ZX11△ard1 and ARD1-ZX11△ard1 mutant strains were constructed through gene knockout and overexpression techniques. By using techniques such as gene knockout and gene replenishment， mutant strains of ZX11△ard1 and ARD1-ZX11△ard1 were constructed to analyze their growth status at low and normal temperatures. To screen and validate the target protein of Ard1p， GST-Pull down， LC-MS/MS and yeast two hybrid was used. Result: The research results indicate that the ARD1 gene plays a crucial role in the low temperature tolerance of ZX11. The Cbk1p protein encoded by CBK1 is an interaction protein of Ard1p， and the interaction between Ard1p and Cbk1p was further verified in vivo and in vitro. Conclusion: This study laid a foundation of further research on the biological function of ARD1 gene and the molecular regulation mechanism of low temperature tolerance of S. cerevisiae.

Abstract:Objective: Lactobacillus plantarum RX-8 is isolated from traditional Chinese pickles. This strain has the excellent characteristics of producing IIb bacteriocin Plantaricin EF， but the yield is low. At present， co-cultivation with exogenous microorganisms is often used to increase the production of bacteriocin， but the specific regulatory mechanism in the co-cultivation system is still unclear. Therefore， in this study， by knocking out plnA of the intraspecific quorum sensing signal molecule， a co-culture system with lack of intraspecific quorum sensing was constructed to explore the regulation mechanism of the interspecific quorum sensing system on bacteriocin synthesis. Methods: A gene deletion mutant strain Lactobacillus plantarum ΔRX-8 was constructed， and the difference in growth， the secretion of signaling molecules and the expression of related genes between the mutant strain and the wild strain with Bacillus subtilis 1.8715 during the co-cultivation process， and analyzed the regulation of the induction system for bacteriocin synthesis. Results: After knocking out the key gene plnA， the growth curve of the mutant strain in co-culture was not significantly different from that of the wild strain， but the production of bacteriocin was decreased. Compared with mono-culture， the secretion of the quorum sensing signalling molecule AI-2 in the co-culture system was significantly increased in the early stage， and then converged to the same level， with no significant difference at the strain level. In the mon-culture system， the expression of plnBCD gene in the two-component system of the mutant strain was slightly lower than that of the wild strain， and the expression of the bacteriocin synthesis gene plnEF also decreased. The expression levels of the genes LuxS and pfs， which regulate the synthesis of the interspecific signaling molecule AI-2， were not affected by the knockout. Conclusion: In the co-culture system lacking of intraspecific signal molecules， the interspecific quorum sensing system can still make effects， and there may be a phenomenon of sharing a two-component system， which jointly regulates the synthesis of bacteriocin.

Abstract:In this experiment， the effects of calcium ion addition at different levels (0.5， 1.0， 1.5 mmol/L) on gelatinization and rheological properties of wheat starch-low methoxyl sugar beet pectin (WS/LP) blend were investigated. The results showed that peak viscosity， breakdown value， final viscosity and setback value of the blend were increased remarkably with the increase of calcium ion concentration (P<0.05). After adding calcium ion into the blend， the yield stress (σ0) was increased， the consistency coefficient (K) was decreased， while still exhibited shear thinning behavior. The storage modulus (G') and loss modulus (G") of the blend were gradually heighten with calcium ion increasing. Calcium ion addition raised the hardness， adhesion and chewability of the blend， while the cohesion had no significant change (P>0.05). Infrared spectra results indicated that the blend did not form a new covalent bond after the addition of calcium ion. Moreover， with the increase of calcium ion concentration， the pore diameter of the blend was gradually increased， and the pore wall thickness was gradually enhanced. Calcium ion can significantly improve the gelatinization and rheological properties of WS/LP blend， and the result of this study may provide a reference for the application of the blend in food.

Abstract:Rice starch (RS) and soybean flour (S) were mixed in different proportions， and the mixed system was analyzed for pasting characteristics， particle characteristics， rheology and tribological properties. S inhibited starch pasting， leading to an increase in the pasting temperature. As the concentration of S increased， the pasting temperature of the mixtures increased from 85.55 ℃ to 94.5 ℃， the peak viscosity decreased from 1 461 cp to 25 cp， the decay value from 741 cp to 2 cp， and the regrowth value from 1 028 cp to 13 cp. And the particle size increased after RS and S mixed pasting， which inhibited the formation of starch gel. All samples exhibited shear dilution behavior， and the addition of soybean flour produced lower viscosity， yield stress， and consistency coefficient. At a sliding speed of < 10 mm/s， the combination of RS and S increased the friction coefficient， except for RS/S 9/1.

Abstract:Objective: To investigate the protective effects and mechanism of naringenin (NAR) on high-fat， high-sugar induced mice with non-alcoholic fatty liver disease (NAFLD). Methods: Mice were fed with a high-fat and high-fructose diet to establish a NAFLD model， orally administration of naringenin was performed during the experiment. After 9 weeks， the body weight， epididymis fat weight and liver weight were observed， levels of the serum and liver triglyceride， serum ALT， AST were measured； Levels of hepatic inflammatory factors and serum lipopolysaccharides (LPS) was determined by ELISA， the pathological changes of liver tissues in mice were observed， and the localization of bacteria derived lipopolysaccharides in the liver flora was determined using anti- LPS obtained from Escherichia coli. Results: Naringenin significantly reduced the increased body mass (P＜0.001) and liver weight of NAFLD mice (P＜0.01) induced by HFFD， decrease the serum and hepatic TG level (P＜0.05)， the serum ALT (P＜0.05) and AST levels (P＜0.01)， and improved the liver steatosis and lipid accumulation. Meanwhile， naringenin reduce the localization of bacteria derived LPS (P＜0.01) in mice liver and intestinal permeability. Conclusion: This study initially reveals that naringenin may reduce the bacteria-derived LPS location in mice liver by reducing intestinal permeability， thereby reducing liver inflammation， and alleviating the high-fat and high-fructose induced non-alcoholic fatty liver diseases in mice.

Abstract:The immunologic effects of Tricholoma matsutake water extract (TMWE) and Tricholoma matsutake water extract- crude protein (TMWE-CP) extracted from wild Tricholoma matsutake (T. matsutake) in Changbai Mountain with low temperature water， were investigated based on the immunosuppressed male BALB/C mice induced by cyclophosphamide (CTX). Compared with the immunosuppressed model control group， the experimental results showed that TMWE and TMWE-CP could slow down the decline of body weight， increased the splenic and thymic indices and alleviated the morpho-pathological characteristics of spleen exposed to CTX. TMWE and TMWE-CP could enhance and restore carbon particle scavenging ability， delayed type hypersensitivity， and splenic lymphocyte proliferation activity of BALB/C mice. The serum levels of IgG， IgM and serum half-hemolysis concentration of both groups were significantly increased (P<0.05). Therefore， they could enhance the immune ability of immunosuppressed mice from non-specific immunity， cellular immunity and humoral immunity. In addition， compared with TMWE group， TMWE-CP had more significant immunomodulatory effects in cellular immunity (delayed type hypersensitivity and splenic lymphocyte proliferation activity) and humoral immunity (serum half-hemolysis concentration and serum levels of IgG， IgM) (P<0.05)， while TMWE group could better enhance non-specific immunity (immune organ index and carbon particle scavenging ability). In conclusion， TMWE and TMWE-CP might be used as potential natural immunomodulator of T. matsutake， and has wide application prospects in the utilization and development of effectivity-specific health products and immunomodulating agent of T. matsutake.

Abstract:Objective: The way of eating has an important influence on the intestinal immunity and inflammatory environment. This article examines the effects of high-sugar and high-fat diet (HSFD) on the intestinal barrier function and the level of inflammation. Methods: In the experiment， SPF grade C57BL/6J mice were selected for HSFD intervention for 4 weeks. At the same time， low-sugar and low-fat diet (LFD) was used as a control to determine blood lipid-related indicators， intestinal permeability， inflammation levels， and related tight junction protein expression changes. Results: Under HSFD conditions， the total cholesterol (TC)， low-density lipoprotein cholesterol (LDL-C)， triglyceride (TG) and other blood lipid indexes of mice increased significantly (P<0.05)， and high-density lipoprotein cholesterol (HDL-C) The content was significantly reduced(P<0.01)， and the pathological staining of the liver showed abnormal accumulation of adipocytes， indicating that the intervention of HSFD caused the disorder of lipid metabolism in the liver of mice. Further analysis of the symptoms of colon inflammation in mice showed that HSFD mice had blood in the stool， disease activity index (DAI) and colon tissue myeloperoxidase (MPO) activity were significantly increased (P<0.05)， real-time fluorescent quantitative PCR (Quantitative Real-time PCR) and enzyme-linked immunoassay (ELISA) methods showed that the expression of tumor necrosis factor (TNF-α) inflammatory factors in colon tissue was significantly increased (P<0.05)， indicating that the intestinal tract of HSFD mice is in a mildly inflammatory state. The analysis of the intestinal barrier function showed that inflammatory cell infiltration occurred in the colonic epithelial tissue of HSFD mice， the crypt structure was destroyed， the goblet cells were reduced， the occluding protein (ZO-1)， the occluding protein (Occludin)， and the mucus protein (the gene expression levels of barrier-related proteins such as MUC-2) were significantly reduced (P<0.05). The immunofluorescence results showed that the expression levels of ZO-1 and Occludin in the colon tissue of HSFD mice were significantly reduced (P<0.05). Fluorescein isothiocyanate-labeled dextran (FITC-Dextran) analysis showed that the intestinal permeability of HSFD mice was significantly increased. Conclusion: HSFD can cause lipid metabolism disorders in mice， destroy the intestinal barrier function， and promote the intestinal tract to be in a state of inflammation， which may cause chronic intestinal lesions.

Abstract:In this study， Hordein/PGA composite nanoparticles were fabricated by solvent evaporation using hordein and PGA as materials， and resveratrol was encapsulated. The results indicated that the particle size of Hordein/PGA decreased from 1 654.9 nm to 475.9 nm with the increase of PGA content. The potentials of Hordein/PGA were negative， and the value decreased from -3.62 mV to -8.04 mV with the increase of PGA content. Fluorescence spectra showed that hydrogen bonds， hydrophobic effects and electrostatic interactions contributed to the formation of Hordein/PGA composite nanoparticles. Resveratrol was encapsulated by Hordein/PGA1:1 to construct ternary composite nanoparticles (Hordein/PGA/Res)， and the encapsulation rate of resveratrol reached 87%. Fourier transform infrared and X-ray diffraction demonstrated that resveratrol was effectively combined with hordein and PGA. The retention rate of resveratrol in Hordein/PGA/Res after heat treatment at 85 ℃ for 30 min was 88%， which remarkably higher than the free resveratrol (73%). And the retention rate of resveratrol increased by about 16% after 6 h ultraviolet light treatment.

Abstract:In this study， three types of natural starch from different sources were selected and mixed with actomyosin (AP) according to the binder method of traditional vermicelli production process. The rheological properties of blend doughs were comparative studied (n<1). It was found that all blends had shear thinning characteristics. In terms of dough rigidity (K)， the BS-AP (bean starch-actomyosin) dough appeared highest value 17.23， while the PS-AP (potato starch-actomyosin) had the lowest value 4.02. The thixotropy of the blends showed the following trend: bean source>cereal source>potato source. The results of molecular interaction intensity in the blends showed that there was no covalent bond connection between actomyosin and starch， but only physical connection(Z'>0). The results of creep and fluidity are consistent. The Je/Jmax value of the BS-AP blend was the highest， reaching 71.14%， which is significantly higher than that of the MS-AP blend (64.45%)， indicating that it had better resilience. The results of temperature ramp indicated that the interaction between actomyosin and starch in the gel process is weak， and the formation of gel network is also independent. In conclusion， bean starch-actomyosin dough is more suitable for production by dropping method， while potato starch-actomyosin dough is more suitable for production by extrusion method.

Abstract:Spices can improve the quality， color， flavor and taste of food， and at the same time have a variety of health care functions， which can be used to dispel cold， dehumidify， and dredge meridians. The purpose of this study is to develop a delicious and natural spice drink that can act on the meridians and collaterals by using licorice， cinnamon and ginger， which are sweet and warm in nature， as raw materials. Beverage formulation selection was determined by sensory evaluation by a sensory panel of 6-8 persons. The effect on the meridians was determined by observing the changes in the voltage of the subjects' meridians. The results showed that when the concentration of liquorice was 0 mg/mL， the concentration of cinnamon was 1.5 mg/mL， and the concentration of ginger was 0.5 mg/mL， the sensory evaluation effect of the spice combination beverage was the best. And according to the measurement of the meridian voltage， the ginger-cassia group has the most prominent effect on the meridian voltage of the human body among the 7 different spice combinations (liquorice， cinnamon， ginger， liquorice-cinnamon， liquorice-ginger， ginger-cinnamon， and liquorice-ginger-cinnamon)， can greatly improve the meridian voltage of liver， spleen and kidney meridians， showing that it has a special effect on liver， spleen and kidney meridians.

Abstract:To improve the three-dimensional (3D) printing characteristics of reproduction cheese and investigate the effects of the addition of different glutamine transaminases (TGase) on these characteristics. Using cream cheese as the main raw material， the rheological properties， thermodynamic characteristics， and microstructure of the reconstituted cheese were studied via rotary rheometry and differential scanning calorimetry， Fourier transform infrared spectroscopy and scanning electron microscopy， and a model was constructed for 3D printing and molding effect analysis. The reproduction cheese with different TG enzyme additions showed shear and thinning properties. Moreover， with the increase in the TG enzyme content， the viscosity， and energy storage modulus of the material also increased； however， when TG enzyme addition was increased to a critical amount， which would cause overlinking of the proteins in the material， thus reducing the viscosity and smoothness of the printed samples. When the amount of the added TG enzyme was 0.04% and the sample collapse rate was minimal for 45 min before and after 3D printing (0.26%， 0.33%)， the reconstituted cheese 3D printing and molding effect was the best. Through the comparative analysis of 3D printing suitability and molding effect， it was confirmed that the TG enzyme can significantly improve the molding stability of 3D printed and reproduction cheese.

Abstract:To explore a new drying method for Penaeus vannamei (P. vannamei)， improve drying rate， and enhance the quality of dried products， medium and short-wave infrared drying (MSWID) technology was adopted and the temperature (50， 60， 70 ℃) was analyzed for its effects on the drying characteristics， water activity， effective moisture diffusion coefficent (Deff)， drying activation energy (Ea)， color， texture， astaxanthin content， and microstructure of P. vannamei. The drying curve was fitted using five common drying models. Hot air drying (HAD) with temperature of 60 ℃ was considered as a control. The results showed that the drying time decreased and the drying rate accelerated with increasing drying temperature under MSWID. The fastest drying rate was observed at 70 ℃ using MSWID， but it resulted in severe disruption of the muscle fibers of P.vannamei. The drying time of MSWID was shortened by 2 hours compared with HAD at 60 ℃. The total color difference(7.8870 ± 1.6468) between dried samples and cooked samples was lower， and the hardness 〔(46.9833 ± 2.4373) N〕 and spring 〔(2.2067 ± 0.1172) mm〕 of dried samples were better under MSWID at 60 ℃ than those of HAD at 60 ℃. The fitness of drying kinetics model of P.vannamei showed that the Weibull model (R2>0.9977) could be used to describe and predict the MSWID process. Deff of MSWID at 60 ℃ was 2.8929×10-9 m2/s， higher than that of HAD at 60 ℃ (2.3535×10-9 m2/s). Considering the drying efficiency and dried product quality of P.vannamei， it could be concluded that the drying temperature of MSWID at 60 ℃ was the optimal temperature with drying time of 12 h， Ea of 36.4332 kJ/mol and astaxanthin content of (42.0933 ± 0.66214) μg/g. This study could provide a theoretical basis and technology support for improving the drying process and quality of dried products of P.vannamei.

Abstract:Rapeseed protein is a kind of complete protein with excellent amino acid composition. And its high nutritional values make the rapeseed protein a potential edible food ingredient. The objective of this study was to investigate the effect of different extraction methods， namely conventional alkali-solution and acid-isolation extraction and weak electric field extraction on the functional properties of rapeseed protein isolate， e.g.， amino acid composition， sulfhydryl/disulfide content， secondary structure， surface hydrophobicity and so on. The results show that the surface hydrophobicity of ERP was 5.776 ± 0.222， which was greater than that of CRP (4.803 ± 0.060). So the emulsifying property， emulsifying stability and oil absorption capacity of ERP were better， the datas were 49.95%， 90.85% and 166.18% respectively. The disulfide bonds content of ERP and CRP were 47.51 and 36.67 μmol/g， respectively. According to the circular dichroism， the proportion of α-spiral and β-turn in ERP is higher than CRP. Overall， the rapeseed protein isolate with different extraction methods demonstrated distinct functional properties.

Abstract:In this study， sea-buckthorn pomace was used as raw material， and the optimum process of ultrasonic assisted enzymatic preparation of dietary fiber from sea-buckthorn pomace was determined by single factor and response surface methodology. The physical and chemical properties， structural properties and functional properties of total dietary fiber (TDF)， soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were compared. The results showed that the optimum extraction conditions were as follows: solid-liquid ratio 10 ∶ 1 (mL/g)， pH 9.2， enzymatic hydrolysis temperature 48 ℃， enzyme addition 11.40%， ultrasonic power 280 W and ultrasonic time 40 min. Under these conditions， the yield of TDF was 60.74%. In terms of structural characteristics， the three dietary fibers had infrared characteristic absorption peaks of sugars， and there were great differences in micro-structure. For physical and chemical properties and functional properties， SDF exhibited better swelling capacity (19.57 mL/g)， cation exchange capacity (0.50 mmol/g) and adsorption capacity for NO₂- and deoxynivalenol； IDF and TDF had better water holding capacity， oil holding capacity and adsorption capacity for acrylamide and zearalenone. In conclusion， the dietary fiber extracted from sea-buckthorn pomace had good physicochemical properties， structural properties and functional properties. This study will provide reference for improving the utilization rate of sea-buckthorn pomace and studying the function of dietary fiber from sea-buckthorn pomace.

Abstract:In order to prepare lutein starch nanoparticles (SNPs-lutein)， the starch nanoparticles were prepared by ultrasonic assisted alcohol precipitation method using cassava starch as raw material and lutein alcohol solution as non-solvent phase， and the lutein embedding load was realized simultaneously. When the mass fraction of 3% starch milk， the mass concentration of lutein solution 1 mg/mL， the volume ratio of starch milk to lutein alcohol solution 3 ∶ 10， the embedding amount of lutein reached (57.62±0.36) mg/g and the embedding rate (40.33±0.56)%. Field emission scanning electron microscopy showed that the simultaneous embedding of lutein had no significant effect on the morphology of starch nanoparticles， which were spherical or elliptical particles with smooth surfaces. The SNPs-lutein size distribution was in the 200-600 nm range. Fourier transform infrared spectroscopy showed that the C-H characteristic peak of SNPs-lutein appeared at 2 856 cm-1， and the H-O-H vibration shifted blue at 1 645 cm-1. X-ray diffraction showed that compared with the large envelope peak of SNPs， the V-shaped starch characteristic diffraction peaks of SNPs-lutein appeared at 7.8°，13.1° and 20.9°. The storage stability test showed that the retention rate of lutein in SNPs-lutein was higher than that of lutein raw material at room temperature (25 ℃) and temperature rise (50 ℃) within 30 days.

Abstract:The Bacillus subtilis spores were treated with High-pressure thermal sterilization combined with mass fraction fraction of 0.5%， 1%， and 2% tween 80 on Bacillus subtilis. The effect of tween 80 solution treatment on the survival of spore colonies was determined by plate counting， The flow cytometry， colorimetric method， ATP enzyme kit， Fourier transform infrared spectroscopy was used to analyse the effect of tween 80 solution on spore inner membrane permeability， DPA (2，6-pyriddiarboxylic acid) release， spore Na+/K+-ATP， Ca2+/Mg2-ATP enzyme kit and and stability of protein secondary structure. The results showed that tween 80 could weaken the inactivating effect of HPTS on Bacillus subtilis and exert a protective effect on spores. When the tween 80 mass fraction was 0.5%， combining the low pressure heat (200 MPa， 75 ℃)， the maximum survival of spores could reach 5.3 lg (CFU/mL). It was found that protection of the inner membrane permeability， DPA， ATP enzyme activity， and the secondary structural stability of the spore protein. Kinetic studies found that the spore sterilization effect was positively proportional to the treatment time， and the longer the treatment time， the stronger the spore inactivating effect. The sterilization process of HPTS combined with tween 80 complied with the Weibull model， and the parameter b and n (n<1) values of the Weibull model decreased after the addition of tween 80. As the treatment time continued， the temperature and pressure sensitive spores were quickly inactivated， while some super-deep dormant spores were survived.

Abstract:The purpose of this study is to investigate the effects of different heat treatment conditions (temperature 110， 115， 120， 125， 130 ℃ and time 25， 40， 55， 70 and 85 min) on Maillard reaction products (EBBH-MRP) of bovine bone hydrolysate. The results showed that when the heat treatment temperature was lower than 130 ℃， the content of total free amino acids decreased， which was consistent with the change trend of umami amino acids and bitter amino acids. Flavor nucleotide content increased with the increase of temperature. At different temperatures， 63 volatile flavor compounds were detected， including aldehydes， ketones， alcohols， acids and heterocyclic compounds. When the heat treatment time is longer than 40 min， the total free amino acid content increases continuously， and the flavor nucleotide content also increases slowly. With the extension of heat treatment time， the types of volatile flavor compounds decreased， and 54 kinds were detected. The contents of aldehydes and ketones increased significantly with time， and remained relatively stable at 70 min. Proper heat treatment conditions can improve the flavor and flavor characteristics of EBBH-MRP.

Abstract:In order to improve the quality of Xinyang black tea， compound light source (red light， far-red light， yellow orange light) was added in the withering process of Xinyang black tea to study the effects of compound light source withering on the main biochemical components and volatile components of Xinyang black tea. The results show that: The content of tea polyphenols decreased by 0.31%， the content of catechin decreased by 0.06%， the content of total flavonoids decreased by 0.20%， the content of caffeine decreased by 0.31%， the content of 2-methoxy-furan decreased by 0.13%， and the content of 2， 5-dimethylpyrazine decreased by 0.13%. In addition， theaflavin content increased by 0.02%， amino acid content increased by 0.23%， soluble sugar content increased by 0.78%， linalool content increased by 0.44%， geraniol content increased by 1.77%， phenylacetaldehyde content increased by 2.00%， benzaldehyde content increased by 0.21%. It can effectively reduce the intensity of bitterness and baking flavor of Xinyang black tea， and increase the intensity of fresh sweetness and flower fruit flavor. Conclusion: Adding compound light source in the withering process can improve the taste and aroma of Xinyang black tea， and effectively improve the quality of Xinyang black tea.

Abstract:In order to evaluate the effects of enzyme-decoupling coupled flocculation treatment on the physicochemical properties of egg white powder， the egg white powder was obtained from the enzymolysis solution of salted duck egg white by flocculation desalting and its physicochemical properties were determined. The results showed that the optimal process was pH=6， flocculation temperature 40 ℃， stirring time 5.5 min， adding 0.27 g/L， the salt content of egg white powder reached 1.44 g/100 g， and the desalting rate reached 96%. When the sample concentration was up to 4 g/100 mL， the foaming performance was increased by 2.95 times， the foam stability was 88%， the emulsification activity was 0.62， the emulsification stability was 392， the thermal stability was improved， and the particle size was reduced. The amino acid ratio of egg white powder was similar to that of fresh duck egg white without obvious color. The results provided the experimental basis for improving the utilization rate of salted duck egg white， which was conducive to the subsequent product development.

Abstract:The effect of 1-methylcyclopropene (1-MCP) combined with ethylene absorbent (EA) on the shelf-life quality and physiology of yellow peach was investigated. ‘Jinxiu’ yellow peach was used as the material， and four treatments including the control (CK)， 1-MCP (10 μL/L)， EA (3%) and 1-MCP-EA were employed， and the shelf-life quality and physiology of yellow peach of different methods were analyzed. The results showed that the decay rates at 10 days of shelf life were 86.7% in the CK group， 80% in the ethylene adsorbent group， 70% in the 1-MCP group， and 60% in the 1-MCP+ethylene adsorbent group， and the treatment of 1-MCP combined with ethylene absorbent (1-MCP-EA) effectively inhibited the rise of decay rate of yellow peach， reduced the occurrence of pulp browning， and delayed the decline of fruit hardness， soluble solids， titratable acid and vitamin C. At the meanwhile， the content of total flavonoids and total phenols is the highest， 808 mg/100 g and 559.6 mg/100 g， andthe total antioxidant activity remains at a high level， while the activities of polyphenol oxidase(PPO) and peroxidase(POD) remain at a low level. Principal component analysis (PCA) was used for comprehensive comparative analysis through the obtained index data. According to the evaluation model， the overall quality scores of the four treatment groups were arranged in order from high to low: 1-MCP-EA>1-MCP>EA>CK. Therefore， 1-MCP-EA has the best effect on the postharvest preservation， and can better maintain shelf-life quality of yellow peach.

Abstract:'Hayward' kiwifruit with a firmness of 52 N after refrigerated at 1 ℃ were transferred to 10 ℃， 20 ℃ and first 40 ℃ for 12 hours and then 20 ℃ [(40 + 20) ℃] to store， then the effects of temperature treatments on post ripening quality and cell wall metabolism of kiwifruit were studied during storage. The results showed that(40+20) ℃ treatment with the highest solid acid ratio accelerated the decline of fruit firmness and starch content， promoted the formation of water-soluble pectin， and its pectin methylesterase(PE) activity was significantly higher than those of other treatments； 20 ℃ treatment accelerated the degradation of protopectin and increased the peaks of polygalacturonase (PG)， β-galacturonase(β-Gal) and α-amylase activity. Therefore， (40+20) ℃ treatment was selected as a suitable temperature for short-term ripening and softening and 10 ℃ treatment could be recommended as an optimal storage temperature to prolong the shelf life of 'Hayward' kiwifruit， which will provide theoretical basis and technical support for the quality control of ready-to-eat kiwifruit after cold storage.

Abstract:In order to explore the formation and underlying mechanism of advanced glycation end products (AGEs) of unwashed surimi during frozen storage， the contents of advanced glycation end-products (AGEs)， lipid oxidation (TBA value) and protein oxidation (the content of protein carbonyl groups， reactive and total sulfhydryl groups) of unwashed silver carps were measured at 0， 15， 30， 45 and 60 days of frozen storage at different temperatures (-18 ℃ / -60 ℃)， and their varying regularity and correlation were analyzed. The results showed thatthe levels of Nε-carboxymethylysine (CML) and Nε-carboxyethylysine (CEL) for samples stored at -18 ℃ increased by 71.67% and 88.24% at the 60th day compared to those for fresh samples (0 day)， while those for samples stored at -60 ℃ increased by 59.62% and 62.11%， indicating ultra-low temperature (-60 ℃) was conducive to the inhibition of AGEs formation. Moreover， the levels of AGEs in surimi samples were increased by about 1.05-1.23 times after being heat-treated. During frozen storage， the TBA values of surimi increased firstly and then decreased， and the content of protein carbonyl and active sulfhydryl groups gradually increased， while the content of total sulfhydryl groups and Ca2+-ATPase activity gradually decreased， which was significantly correlated to the change in AGEs content(P＜0.05). Compared with -18 ℃ frozen storage group， frozen storage at -60 ℃ inhibited the changes of above lipid and protein oxidation indexes， which was consistent with its inhibition on AGEs formation. These results revealed that AGEs formation in unwashed surimi samples was affected by frozen storage temperature and time， and lipid and protein oxidation during frozen storage was an important cause to their AGEs formation.

Abstract:The quality problems of acidic juices such as nutritional loss， flavor deterioration and precipitation caused by the pollution of acidophilic and thermophilic Alicyclobacillus acidoterristris have become the bottleneck restricting the processing and export trade of fruits and vegetables. In this paper， the antibacterial activity of inosine on growth of A. acidoterristris and its influence on the quality of orange juice were studied by determination of optical density， measurement of biofilm formation， scanning electron microscopy (SEM) detection， plate colony count， physicochemical properties and sensory quality identification of fruit juice. The results showed that inosine with different concentrations could effectively inhibit the growth and reproduction of the vegetative cells of A. acidoterristris under acidic conditions， and had no significant effect on the physicochemical properties such as acidity， sugar content， color， taste and sensory quality of fresh orange juice. The addition of inosine as low as 5 mmol/L could reduce the biofilm formation ability of A. acidoterristris， damage the cell wall and cell membrane， and lead to cell lysis and death. When the initial contaminated bacteria content is up to 105 CFU/mL， the total number of A. acidoterristris can still be reduced by one order of magnitude， which control the number of vegetative bacteria so that it can not produce guaiacol that reaches the olfactory threshold. It is expected to be a new and efficient preservative for inhibiting the pollution of A. acidoterristris in acidic juice production.

Abstract:An evaluation method for cooked fish fiber degree was constructed based on the convolutional neural network in order to break the situation that there was no systematic evaluation method for cooked fish fiber taste. A dataset was established by collecting microscopic images of cooked fish samples with different fiber degrees. The dataset was randomly divided into training dataset and testing dataset in the ratio of 8∶2. The constructed models were trained on the training dataset and their recognition performance were evaluated by the testing dataset. The result showed that the 34-layer ResNet model win in convergence speed and accuracy when choosing network depth. Four ResNet models with different depths were better than AlexNet， VGG-16 and GoogLeNet models in the best recognition accuracy. The average accuracy， precision， sensitivity and specificity and AUC of ResNet-34 were 96.94%， 91.26%， 91.00%， 98.13% and 99.19%， respectively， which proved that the evaluation method based on ResNet-34 model could objectively and accurately identify the degree of cooked fish fiber.

Abstract:Intestinal microbiota and its main metabolites， short-chain fatty acids (SCFAs)， are considered to be important factors for intestinal environmental stability and metabolic diseases. Gas chromatography-mass spectrometry (GC-MS) is the most commonly used method for the analysis of short-chain fatty acids in biological samples. Trimethylsiliconyl (TMS) derivatization reagents N，O-bis (trimethylsiliconyl) -trifluoroacetamide (BSTFA) are commonly used to improve the sensitivity and accuracy of gas chromatography/mass spectrometry. We used BSTFA to analyze SCFAs in feces， cecum and colon contents by GC-MS. Selective ion monitoring mode was used for quantitative analysis of short-chain fatty acids with high sensitivity. At 37 °C， SCFAs derived from BSTFA showed good linearity (R2>0.998)， recovery 86%-96% and precision RSD<4%. The results showed that GC-MS combined with BSTFA derivatization can be successfully applied to quantitative analysis of SCFAs in feces， and it is an accurate and universal method.

Abstract:In order to explore and analyze the differences in the texture quality of peach chips prepared by sugar -osmotic dehydration (OD) combined with drying. Sucrose and isomaltose were selected as the osmotic agents for the osmotic dehydration pretreatments. And then hot air drying (HAD)， vacuum freeze drying (FD) and instant controlled pressure drop drying (DIC) were carried out to prepared the peach chips， respectively. Differences in macro- and micro-structure of peach chips were analyzed. OD pretreatments with the infiltration of sugar molecular could induce both the collapse or damage of raw cells and solidification of tissue， which reflected on the increased in hardness. The hardness values were increased 9.03%-158.98%. Additionally， OD pretreatments significantly reduced the volume of FD chips， but improved the shrinkage rate of HAD and DIC chips， which were 0.724-0.798 and 0.436-0.570， respectively. It could be deduced that OD pretreatment could significantly change the texture characteristics of peach chips. The light absorption was decreased and then the color of peach chips were improved. A positive correlation between hardness and solid gain (SG) was observed. The correlations among the indicators used to evaluate the texture properties were also analyzed. It was clear that the texture features of peach chips could be explored from multiple angles， which might provide theoretical support for revealing the texture formation mechanism of peach chips.

Abstract:720 samples of feces， soil and sewage were collected from 12 broiler farms in Huzhou， Jiaxing and Shaoxing cities in this study. 234 isolates of Escherichia coli were identified by 16s rRNA sequencing， antibiotic-resistant phenotypes were determined by K-B (Kirby-Bauer)， antibiotic-resistant genotypes and integrons were identified by PCR. The transfer risk of antibiotic resistance of Escherichia coli was analyzed by co-occurrence network. 234 isolates of Escherichia coli were highly resistant to cefazolin， azithromycin， tetracycline and sulfonamides， and the resistance rate of isolates in Jiaxing to 17 antibiotics was higher than that in the other two cities. The results of genotype identification showed that the detection rate of aadA1 was the highest among the 234 strains of Escherichia coli， which was 88.89%， followed by tet(A)， sul1 and blaTEM， respectively. Among the 29 antibiotic resistance genes， the detection rate of 18 genes in Jiaxing was higher than that in the other two cities. The detection rates of type I integrase in Huzhou， Jiaxing and Shaoxing were 28.38%， 40.96% and 32.47%， respectively. The results showed that the antibiotic resistance rate and the detection rate of antibiotic resistance genes of isolates in Jiaxing were relatively high. Co-occurrence network analysis showed that there was a high risk of co-transfer of qnrB and mph(A)， fosA and blaTEM， fosA and sul1， sul2 and aadA1 in E. coli in Jiaxing. In summary， this study investigated antibiotic resistance and transmission risk in three cities of Zhejiang Province， providing scientific guidance for ensuring animal food safety and monitoring key specific antibiotic resistance genes.

Abstract:Transcriptome analysis of probiotic bacteria under heat and salt stress conditions can reveal the physiological response of bacterial cells and related mechanisms in similar environments. The whole-genome map of Lactobacillus acidophilus CICC 6074 was determined and assembled by triple sequencing and bioinformatics analysis. Total RNA was extracted from Lactobacillus acidophilus cells after tolerance to high temperature and high salt conditions and RNA sequencing was performed on the Illumina HiSeq×TEN PE150 platform. The and transcriptomic analysis methods were used to analyze gene expression differences. The results showed that the genome of Lactobacillus acidophilus CICC 6074 was a 1 992 024 bp double-stranded circular DNA molecule without plasmid sequences， with a GC content of 34.71%， and a total of 1 864 genes were predicted. In the high-temperature stress group， a total of 513 significant differences were detected， with 305 significantly up-regulated and 208 significantly down-regulated； in the high salt stress group， a total of 161 significant differences were detected， with 81 significantly up-regulated and 80 significantly down-regulated. The results of functional enrichment analysis indicated that Lactobacillus acidophilus might enhance the adaptation of cells to the environment mainly by enhancing the metabolism of organic acids and transcriptional-translational regulatory processes during high-temperature stress， while enhancing the survival ability mainly by enhancing the metabolism of sugar alcohols and enhancing transmembrane transport during high salt stress.

Abstract:Based on iTRAQ (isobaric tags for relative and absolute quantity， iTRAQ) technology， the bioinformatics analysis of differential proteomics were carried out with the fruits of ‘Ningqi No. 1’ wolfberry collected from Zhongning， Ningxia as samples and the fruits of ‘Ningqi No. 1’ wolfberry collected from Jinghe， Xinjiang， wulateqian banner， Inner Mongolia， Guazhou， Gansu and Delingha， Qinghai as controls. The results showed that there were 446， 166， 966 and 1 015 differentially expressed proteins (DEPs) in Xinjiang/ Ningxia group， Inner Mongolia/ Ningxia group， Gansu/ Ningxia group and Qinghai/ Ningxia group respectively， and 160 DEPs related to Lycium barbarum polysaccharide synthesis and metabolism. Through further screening， 23 DEPs related to Lycium barbarum polysaccharides were obtained， including sucrose phosphate synthase， β-Glucosidase and α-Galactosidase， etc. It was speculated that the different pathways of polysaccharide anabolism in Lycium barbarum fruits from different producing areas mainly included sucrose， cellulose， galactan， hemicellulose and pectin anabolism， and these processes can be linked together with UDP-glucose. This study analyzed the related proteins in the synthesis pathways of Lycium barbarum polysaccharides by proteomics， which provides a theoretical basis for further study on the regulation mechanism of the same Lycium barbarum polysaccharide from different producing areas.

Abstract:This study by HPTLC analysis platform， use the pixels in a parallel analysis and optical density method， set up and compared two kinds of rapid detection of EGCG in tea drinks. With three kinds of tea drinks sold as representative samples， compare two methods of application performance， evaluate alternative instrument depend on the optical density of pixel analysis testing as tea drink. The results showed that the detection limits of HPTLC-pixel analysis method and HPTLC-optical density method were 6.8 mg/kg and 5 mg/kg， respectively， which were sufficient to quantify EGCG in tea beverages； Two methods of target in 200-1200 ng/band concentration within the scope of the linear correlation coefficient were small and reached more than 0.999. The recoveries of the two methods meet the requirements， the spiked recoveries of the three samples determinedby the HPTLC-pixel analytical method ranged from 102.4% to 110.8%， 102.3% to 118.8% and 100.3% to 113.5%， the spiked recoveries of the three samples determinedby the HPTLC-optical density method ranged from 103.5% to 110.8%， 95.3% to 111.2%， and 99.3% to 111.2%， respectively. Indicating that the two methods have good accuracy. The precision of the two methods is also similar， HPTLC-pixel analytical method RSD<6.7%， HPTLC-optical density method RSD<3.2%. In conclusion， in HPTLC detection technology， simple and easy-to-use pixel analysis can better replace expensive instrumented densitometric scanning， improving the cost-effectiveness and practicability of the method.

Abstract:To use aquatic by-product effectively， obtain more valuable bioactive component from them. Abalone gonad， scallop skirt， tilapia skin， and sea cucumber roe were used as substrate material， taking soybean powder the typical substrate of Bacillus natto as a control. All these substrate was inoculated with Bacillus natto and liquid fermentation were conducted. Fibrinolysin activity， soluble protein content (SPC)， trichloroacetic acid-soluble oligo-peptide (TCASOP)， anticoagulation activity， angiotensin converting enzyme (ACE) inhibitory activity were measured to evaluate if the above fishery by-product was fit for function food preparation by Bacillus natto fermentation. Results showed that the peak fibrinolysin activity of soybean powder and tilapia skin was almost equal and highest， up to 5 760 FU/mL. Bacillus natto could transform insoluble protein into soluble. The most significant and stable increase in SPC was the fermentation product of sea cucumber roe， with a peak content of 8.63 mg/mL. TCASOP content of the above five material at 0 h was lower than 1 mg/mL， but increased to a peak level of 4.69-7.87 mg/mL in each fermentation respectively， with the highest level occurred in tilapia skin. At 0 h， anticoagulation activity of abalone gonad showed a strongest effect， prolonged TT， PT， ATPP significantly， but decreased along with the ongoing fermentation. Fermentation of sea cucumber roe and tilapia skin also showed increased anticoagulation activity. During 36-60 h， the fermentation of all the five material showed ACE inhibitory activity， and a highest and stable activity observed in soybean powder. But the activity of scallop skirt was equal to that of soybean powder after 36 h， and a high activity was up to 94.66%. Above results demonstrate that， four fishery by-product each and its fermentation output by Bacillus natto has specific property in the aspect of fibrinolytic， anticoagulant and ACE inhibitory activity. They could be combined applied in developing relevant functional food.

Abstract:A method for the determination of soluble sugars in sweetpotato by ion chromatography and pulsed amperometric detector (IC-PAD) was established， and it can detect 10 kinds of soluble sugars (glucose， fructose， galactose， mannose， rhamnose， arabinose， sucrose， maltose， raffinose and stachyose) in sweetpotato at the same time. The sweetpotato powder samples were extracted by low temperature ultrasonic oscillation with 80% ethanol aqueous solution and membrane filtration. The analytical column was Carbo Pac PA20 Analytical Column (3 mm×150 mm)， the column CarboPac PA20 Guard Column (3 mm×50 mm) was used as the protective column. The mobile phase was NaOH and CH3COONa， gradient elution procedure was used for separation and pulse integral amperometric for detection. The exchange column kept at 30 ℃， the injection volume 10 μL， the eluates were detected with an Au working electrode. The linear range of six monosaccharides was 0.02-10 mg/L， the linear range of the other four sugars was 0.02-20 mg/L. The recoveries of these ten sugars from spiked samples was 94.5%-106.5%， relative standard deviation was 0.57%-1.89%. This method has the advantages of wide linear range， simple operation， fast analysis speed， high sensitivity and reproducibility. It can be used for the simultaneous determination of various soluble sugars in sweet potato extract. The determination results of actual samples by this method show that different drying methods have different effects on the soluble sugar content of sweet potato， compared with the freeze drying method， the hot air drying increases the soluble sugar content in sweetpotato and promotes the transformation of other sugars to produce raffinose and stachyose.

Abstract:In order to realize the nondestructive discrimination of rice samples from different origins， a discrimination method based on synchronous two-dimensional correlation near infrared spectroscopy and Euclidean distance was proposed. After obtaining the standard two-dimensional correlation spectra of five types of rice samples respectively， the Euclidean distance between the test set samples and each standard correlation spectrum is calculated， and the discrimination is based on the minimum distance. The accuracy of this method can reach 95%. By defining the discrimination coefficient， the discrimination effect of various types of samples can also be judged more accurately. In order to compare the practical effects of two-dimensional correlation method and common modeling methods， partial least squares discriminant analysis and support vector machine classification are tried on the basis of the same data. The highest accuracy rates are 75% and 70% respectively， which verifies the effectiveness of two-dimensional correlation method. This study provides a possible method for nondestructive identification of rice samples， and can provide a reference for on-line detection.

Abstract:At present， the detection methods for allium sulfides have limitations， such as technical difficulty， and single detection target. In this paper， an instantaneous method for the detection of sulfides in Allium spp. was developed using glutathione (GSH) as a standard and based on the principle of reduced sulfur bleaching iodoplatinate. The content of sulfides in six species of Allium spp. was examined using this colorimetric method. The results showed that the method had good linearity (R2>0.9997) in the linear range (0~30 μg/mL)， and the lowest detection limit (LOD) was 0.26 μg/mL. The lowest quantification limit (LOQ) was 0.78 μg/mL， and the reproducibility data was 90.4%. The recoveries of GSH ranged from 80%~120%， and the coefficients of variation were 0~5%. This paper also determined that ideal testing environments were neutral or acidic. The content of sulfides in the six species of Allium spp. detected using this method was not significantly different from that measured by the high performance liquid chromatography / electro spraying ionization-mass spectrometry (HPLC-ESI-MS， derivation with dansyl chloride). This colorimetric method was developed to provide a technical reference for the rapid detection of allium sulfides in the field.

Abstract:Antioxidant peptides were prepared from Perilla meal protein by hydrolysis with Alcalase， and were enriched by ultrafiltration centrifugation， gel filtration chromatography and reverse phase chromatography. The results showed that compared with the other three proteases， the hydrolysis degree of alcalase to perilla meal protein was the highest， about (25.94±0.21)%. The hydrolysate of perilla meal protein treated by alcalase had the best antioxidant activity， and the scavenging rate of DPPH free radical was about (91.01±0.73)%. The smallest molecular weight component F1 (less than 3 ku) of hydrolysate supernatant separated by ultrafiltration and centrifugation had the strongest antioxidant activity. The F1 component was separated by Sephadex G-25 gel filtration chromatography to obtain three components P1， P2 and P3 in order of molecular weight， among which P3 component with the smallest molecular weight had the highest antioxidant activity. Among the four components of P3 separated by reversed-phase chromatography， P3-4 eluting was the most hydrophobic and had the highest DPPH· scavenging capacity， and the DPPH· scavenging rate of P3-4 with concentration of 3 μg/mL was(58.8±0.78)%. By LC-MS-MS identification， the antioxidant peptide in component P3-4 was confirmed as a dodeceptide， whose amino acid sequence was Lys-Leu-Lys-Asp-Ser-Phe-Glu-Arg-Gln-GlY-Met-Val， and the molecular weight was 1 437.8 u. The results of this study provide a theoretical reference for further development of Perilla protein resources and research of Perilla antioxidant peptides.

Abstract:The changes in volatile flavor components in Lanzhou stewed pork with sufu at different processing steps were analyzed. The volatile flavor components in the four stages of raw material， stewing， curing， and cooking stage were separated and identified by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and electronic nose. The key volatile flavor components were determined by relative odor activity values (ROAV). The results showed that a total of 84 volatile components were identified in the processing of Lanzhou stewed pork with sufu， 5 of which were detected in all 4 processing steps， including tetrachloroethylene， toluene， hexanal， 2-pentylfuran and acetonitrile. The number of volatile components in the 4 processing steps were 37， 23， 23 and 40， respectively. The total relative content increased first and then decreased， and reached the maximum in the curing stage. The relative odor activity value showed that aldehydes and alcohols played a dominant role in the key volatile flavor components and contribute a lot to the flavor of Lanzhou stewed pork with sufu processing steps. The results of electronic nose showed that the flavor activity of alkanes and sulfur components was strong， and the curing stage had a great influence on the flavor of Lanzhou stewed pork with sufu.

Abstract:Objective: Aim of this study was to establish an electrochemical method for rapid detection of Cd in high water vegetables. Methods: The modification of carbon paste electrode was optimized by adjusting the doping ratio of nano-alumina/bismuth oxide. After analyzing the influence of each substrate on the detection， the dilution ratio of the substrates and the detection conditions were determined. Based on the content of main metal elements in the matrix， the influence of major interfering ions was analyzed. Result: The doping ratio of alumina/bismuth oxide was 20%. Linear range of Cd detection was 0.2-70 μg/L by using this doped modified carbon paste electrode (DMCPE) through square wave anodic stripping voltammetry (SWASV)， and the linear equation was as follows: Ip=0.1774C+0.3646 with correlation coefficient r=0.9983. The recoveries were 87.45%-101.14% in the detection of Cd when the dilution ratios of cucumber， tomato and cabbage were 30， 60 and 100， respectively. The influence of matrix on Cd detection was as follows: cabbage > tomato > cucumber. High content of Zn2+ and Mg2+ in vegetables interfered with the electrochemical detection of Cd， among which， Zn2+ interfered the most. The test value by SWASV method reached 87.25%-108.25% of ICP/MS detection. Conclusion: After homogenation-HNO3 dilution-ultrasonic extraction， Cd in vegetable samples can be determined accurately and quickly by this DMCPE-SWASV method. The results of this study provided a reference for development of low-cost， stable and easy-to-operate rapid detection technology for heavy metals in agricultural products.

Abstract:Based on GC-MS/MS， a stable isotope dilution method was established for the determination of dioxins and dioxin like polychlorinated biphenyls in fish. The sample was extracted by rapid solvent extractor for 3 times， and the fat was removed by acidified silica gel. Then， after purification by multi-layer silica gel column， alkaline alumina column and activated carbon column， the elution samples containing PCDD/Fs and DL-PCBs were collected respectively. Finally， it is concentrated and redissolved for GC-MS/MS determination. In this experiment， the extraction， purification and determination steps of samples were optimized and discussed. The results show that in the purification step， PCDD/Fs and DL-PCBs are greatly affected by the volume of washing liquid and collection step. PCDD/Fs and DL-PCBs are collected separately. Firstly， the collection solution of PCDD/Fs was measured， and then it was combined with the collection solution of DL-PCBs to complete the determination of DL-PCBs， thereby accurately quantifying DL-PCBs. When the fish was detected， the internal standard recoveries of PCDD/Fs and DL-PCBs were 63.3%-106.8% and RSD was 0.4%-9.6%； The recovery rate of the target substance is 93.6%-114.5%， and the RSD is 0.9%-9.2%， which meets the relevant requirements of the national standard of GB 5009.205. It is suitable for the determination of PCDD/Fs and DL-PCBs in actual fish samples.

Abstract:Cultured meat， as one of the most promising alternative protein meat technologies， has been reported to solve the problems of low conversion efficiency， high resource consumption and environmental pollution in the current aquaculture industry by cultivating animal cells in vitro to produce meat. To achieve cell growth and proliferation in vitro， the development of suitable three-dimensional cell culture scaffold materials and three-dimensional culture systems are of great importance to the construction of muscle tissue with real texture in vitro， which limits the developments and applications of cultivated meat. This review introduces and summarizes the application status of research progress on three-dimensional cell culture scaffold materials and three-dimensional fabrication methods for cultivated meat， and edible properties of those materials are analyzed， hoping to provide a reference for the future research and application of cultured meat.

Abstract:The application of animal fat substitutes can reduce the intake levels of saturated fatty acids and cholesterol in food， but there are a series of problems including poor oxidative and textural stability. The animal fat substitute stability and its regulation are important factors affecting their application in food industry. The research status of animal fat substitute oxidative and textural stability and their improvement methods were summarized， and the interactions between oxidation stability and textural stability were analyzed. The development trends and prospects in relevant fields were also discussed and analyzed.

Abstract:Sea cucumber is an important marine aquatic resource， which is rich in protein， polysaccharide， saponin and other active components， and has extremely high nutritional and medicinal values. Sea cucumber polypeptides are biologically active substances， which are usually obtained from sea cucumber by enzymolysis， separation and purification. Studies have shown that sea cucumber polypeptides have many biological activities， such as anti-oxidation， antihypertensive effect， hypoglycemic， improving immunity， anti-fatigue， anti-tumor， improving memory， and so on. Guided by the bioactivity research of sea cucumber polypeptides， this paper summarizes the recent findings at home and abroad， aiming to provide scientific basis and guidance for the further development and utilization of sea cucumber polypeptides in food， medicine， health products， cosmetics and other industries.

Abstract:Co-extruded technology， as a kind of sausage processing technology with great technical challenge and good application， avoids the preparation and storage stage of the traditional sausage processing prefabricated casing， significantly improve the production efficiency and safety， and reduce the production cost， and have great market potential. Its preparation principle and processing point is to make the liquid on the surface of meat can be rapidly solidified into insoluble film in situ. In this paper， starting from the historical development of co-extruded sausage technology， the kinds of biopolymers suitable for surface film formation of co-extruded sausage and their physical and chemical properties are described， the importance of film forming raw materials and cross-linking technology is emphatically analyzed， and the advantages and disadvantages of different co-extruded sausage processing technology are summarized. It provides theoretical basis and technical support for future research， development， production and application of co-extruded sausage.

Abstract:Pea， as a nutritious legume crop， contains many healthy ingredients. Lots of reports had shown that its components (starch， protein， peptide， dietary fiber) have a role in regulating blood glucose. The nutrient compositions of pea were introduced. Meanwhile， their effects on blood glucose were also summarized and the mechanism was also discussed. Furthermore， the problem in utilization of pea were discussed and the research emphasis in the future was prospected， which is helpful for further development and application of pea in food industry.