Abstract:It is of great significance to explore the effect of ultrasonic treatment on the binding behavior of lutein (LUT) and bovine serum albumin (BSA) for the development of active molecular carrier. The interaction between LUT and BSA at different ultrasonic frequencies (0 Hz/40 kHz/53 kHz) was analyzed by fluorescence spectroscopy and UV-visible absorption spectroscopy. The binding sites were determined by binding site competition experiment and molecular docking technology. The results showed that LUT could quench the fluorescence of BSA at different ultrasonic frequencies， and the quenching rate was the highest (50.6%) at 53 kHz. Meanwhile， ultrasonic treatment could enhance the hydrophobicity of BSA structure， which was consistent with UV-vis absorption spectrum. Synchronous fluorescence showed that ultrasonic treatment made the BSA skeleton loose and the fluorescence intensity of tryptophan changed significantly at 53 kHz. Molecular docking showed that the binding site of LUT and BSA was located between subdomain ⅢA and ⅢB， which was verified by site competition experiments. In addition， thermodynamic studies and molecular docking showed that LUT spontaneously binds to BSA mainly through hydrogen bonding and hydrophobic interaction. In conclusion， ultrasonic treatment has a significant impact on the binding behavior of LUT and BSA at 53 kHz， which provides a new idea to regulate the interaction between protein and small molecules in food by changing the ultrasonic frequency.

Abstract:In order to improve the functional characteristics and utilization rate of quinoa protein， this study treated quinoa with different germination times (0， 12， 24， 48 h)， extracted quinoa protein isolate (QPI) using traditional alkali solution and acid precipitation method， and analyzed its structural and functional characteristics. The results showed that compared with the non germinated group， the QPI after germination treatment had a denser structure， significantly reduced pore structure， and a uniform and smooth surface. After 48 hours of germination treatment， the surface hydrophobicity， emulsification， and emulsification stability of QPI reached their maximum values， which were 6.67， 88.8% and 74.65%， respectively， with the lowest solubility (0.33%). In addition， germination promotes the degradation of the structure of quinoa protein bodies， and the disappearance of high molecular weight protein bands. The denaturation temperature of quinoa protein is reduced to varying degrees， and the stretching vibration of functional groups such as amide II bands is significantly enhanced， which affects the functional characteristics of QPI. These results indicated that germination treatment could significantly affect the structural and functional characteristics of QPI， providing an effective reference for the processing of germinated quinoa， and providing a theoretical basis for the modification and application of plant protein in the future.

Abstract:Porous rice starches were prepared using maltose α-amylase (MA) and amyloglucosidase (AMG)， respectively， and their characterisation was compared and analysed. Scanning electron microscopy showed that both enzymes produced a honeycomb-like porous structure on the surface of starch granules. The relative crystallinity of the enzymatically treated rice starch granules was higher (25.54%-33.26%) than that of the natural starch (23.74%). The MA treatment increased the number of short-branched starch chains and reduced the molecular mass with increasing enzyme treatment time. The solubility， apparent straight-chain starch content， peak viscosity， disintegration value， final viscosity and regeneration value of starch granules decreased in both MA- and AMG-treated starch granules compared to the control. The solubility of starch granules from the MA treatment was higher (1.46%-2.57%) and the solubility of starch granules from the AMG treatment were both less than 0.42%. Compared to the control， the starch paste temperature of the enzyme-treated rice would be delayed by 0.8-6.0 ℃， with an increase in enthalpy change in the range of 1.0 to 3.8 J/g.

Abstract:Taking the rice flour with the same particle size of fresh and aged rice as research materials， the changes of particle size distribution， microstructure， water binding capacity and rice gel texture after ultrasonic treatment were compared， in order that the effects of ultrasonic treatment on the dissociation between starch granules and rice gel texture of fresh and aged rice were investigated， revealing the underlying reasons of quality deterioration caused by rice aging. The results showed that the starch granules were difficult to dissociate after rice aging， the peak volume fraction of starch granules with intermediate particle size decreased from 64.907% to 40.927%， and the water binding capacity decreased significantly from 1.46 g/g to 1.35 g/g. Ultrasonic treatment could significantly promote the dissociation between starch granules in aged rice， significantly increase the water binding ability， and then improve the gel texture of aged rice. After ultrasonic treatment for 30 min， the water binding capacity of aged rice could be improved to 1.44 g/g， approaching to the level of fresh rice， and the gel texture of aged rice was close to that of fresh rice. After ultrasonic treatment for 180 min， for the aged rice， its particle size distribution， water binding capacity， stickiness， elasticity and chewability of rice gel were better than or reached the level of fresh rice. Rice aging caused the difficulty of dissociation between starch granules and reduces the water binding capacity， which could be one of the underlying reasons for the quality deterioration of rice aging. Ultrasonic treatment could significantly improve the gel texture of aged rice， which was of great significance to reveal the aging mechanism of rice storage and regulate rice quality.

Abstract:This study conducted a comprehensive structural characterization and rheological analysis of the pectin extracted from the main processing hawthorn of Shandong， Shanxi， Liaoning， and Hebei province， aiming to analyze the different processabilities of these hawthorn fruits in food industry. The results showed that there was no significant difference in pectin content among these hawthorn fruits(The content of four kinds of hawthorn pectin is between 76.7 mg/g dry basis and 91.3 mg/g dry basis). However， these pectins showed significantly different structural characteristics in terms of esterification degree， molecular weight， linearity， branching degree， and the length of side chains， which resulted in different rheological properties. The apparent viscosity of the solution of pectin extracted from Hebei hawthorn was significantly higher than those of the other three pectins(about 200 mPa·s)， since its structure possessed the following four characteristics: high esterification degree， high molecular weight， higher branching degree and longer side chain， while the other three pectins only had one or two of the above structural features. The results of this study are helpful for in-depth understanding of the relationship between the structure characteristics and rheological property of hawthorn pectin， and provide a new explanation for different processabilities of hawthorn from different provinces from the perspective of pectin structure.

Abstract:The changes of digestibility， microstructure， amino acid composition， secondary structure and antioxidant activity of fermented wheat germ globulin (FWG) at different digestion stages were evaluated based on simulated gastric and intestinal digestion in vitro. The results showed that the digestibility of FWG decreased from 55.43% to 34.33% and 9.54%， respectively， and the average particle size decreased from 100 nm to 50-70 nm and 20-30 nm， respectively. The relative molecular weight of undigested protein was stable around 15 ku. After 2 h digestion， the release of total free amino acids of FWG was 2.05 times that of the original sample， and the contents of aromatic amino acids and branched amino acids were significantly increased. Lysine and valine， which were associated with the stability of α-helix and β-fold， were dissociated at this stage and disorder increases. The hydroxyl radical scavenging rate of FWG was significantly increased by 32.76% after gastric digestion， and ABTS free radical scavenging rate and DPPH free radical scavenging rate showed a decreasing trend during gastric digestion. After intestinal digestion， the total free amino acid content of FWG tended to be stable， and the order of secondary structure increased. ABTS free radical scavenging rate， which reflects the antioxidant capacity of hydrophilic peptides， first decreased， then increased and then decreased during intestinal digestion. Hydroxyl free radical scavenging rate was positively correlated with the relative content of hydroxyl amino acids， first decreased， then increased， then decreased and finally increased. The scavenging trend of DPPH free radical was closely related to the content of hydrophobic amino acids. This study provided a preliminary theoretical basis for further understanding the physicochemical properties and functional mechanisms of FWG during intestinal and gastric digestion.

Abstract:Oat bran is a by-product of oat， which is an excellent source of phytochemicals such as dietary fiber and polyphenols. Therefore， the aim of this study was to evaluate the effects of different levels (1%， 3% and 5%) of oat bran on fecal microbiota composition， short-chain fatty acids and antioxidant capacity in an obese population， by simulating in vitro digestion and fermentation processes. The results showed that the antioxidant activity of oat bran was significantly increased after digestion(P<0.05) and the antioxidant activity was higher with increasing levels. The microbial results showed that the main dominant bacteria at the phylum level were Proteobacteria (29.01%-46.55%)， Actinobacteria (7.82%-16.18%)， Firmicutes (44.63%-51.98%) and Bacteroides (0.05%-2.58%). The microbial α-diversity decreased in the group with the addition of oat bran compared to the control group， as well as the number of Firmicutes and Actinobacteria， indicating that oat bran had an inhibitory effect. In addition， it was found that the main short chain fatty acids after oat bran fermentation were acetic acid， propionic acid and butyric acid. The total short chain fatty acid content in the FOB5 group was 161.21 μg/mL， significantly lower than other groups. In conclusion， oat bran has good antioxidant properties. And it reduces the content of short-chain fatty acids by regulating the abundance of intestinal microorganisms. It is promising to provide a theoretical basis for the weight loss and lipid reduction mechanism of oat bran.

Abstract:The Gleditsia sinensis Lam. seed polysaccharides is a new type of functional polysaccharide with great potential for application in the food industry. In this study， the water extraction and alcohol precipitation method was used to extract the Gleditsia sinensis Lam. seed polysaccharide， and the influence of heterogeneous hygrothermal modification technology on its properties， oligosaccharide preparation efficiency and antioxidant activity was discussed. In this work， polysaccharides was obtained from the seed of Gleditsia Sinensis Lam. with an extraction rate of 17.4%. It was found that the apparent viscosity of the polysaccharide solution (10 g/L) decreased significantly after being modified， from 834 mPa·s to 97 mPa·s； the thermal stability was significantly improved， and the microscopic morphology became smoother and flatter， the particle size was significantly smaller， and the specific surface area increased to 0.245 m2/g. Moreover， the hydrolysis rate of modified polysaccharides (40 g/L) increased by 17.4%， and the content of low molecular weight (<5 ku) oligosaccharides was significantly increased， and the total antioxidant activity was significantly enhanced. These results indicated that the heterogeneous hygrothermal modification technology was beneficial to the preparation of the Gleditsia sinensis Lam. poligosaccharides， and could provide a certain theoretical support for the development and application of the Gleditsia Sinensis Lam.

Abstract:In order to investigate the hypotensive function of bioactive peptides in Jinhua dry-cured ham， the bioactive peptide components were extracted from Jinhua dry-cured ham， and the bioactive peptides with angiotensin-converting enzyme (ACE) modulating function were identified by isolation and purification. The results showed that after separation by Sephadex G-25 molecular exclusion chromatography， the bioactive peptides of Jinhua dry-cured ham could be divided into four fractions， A， B， C and D. Among them， the ACE inhibitory activity of fraction C was the strongest， reaching 31.8%. After fraction C separation by ion exchange column， the Jinhua dry-cured ham peptides could be divided into four fractions， C1， C2， C3 and C4， among which the ACE inhibitory activity of fraction C2 was significantly higher than other fractions， with an activity as high as 49.0% (P < 0.05). Eight peptides were identified in C2 by Nano-LC-ESI-MS/MS， and the sequence IESDLERAEE had the highest activity with an ACE inhibitory activity of 59.1%. Conclusion: Peptides derived from Jinhua dry-cured have had good effect of regulating ACE activity in vitro， which lay the foundation for further research on its blood pressure regulation function in vivo.

Abstract:To analyze the inhibitory effect of Aspergillus flavus on the metabolism of Lactiplantibacillus plantarum P9 under co cultivation， this study co cultured L. plantarum P9 with A. flavus. The differences in viable counts between L. plantarum P9 monoculture and co-culture were analyzed， and based on the differences in viable counts， samples were taken at 9 h and 13 h of co-culture for non-targeted metabolomic analysis， and the enrichment of differential metabolites and their pathways at the sampling sites were investigated. The results showed that L. plantarum P9 could significantly inhibit A. flavus， and the differential metabolites produced by co-culture were mainly in the energy metabolism pathway， including: glycolysis/gluconeogenesis pathway， citric acid cycle， pyruvate metabolism pathway， amino acid metabolism pathway， folate biosynthesis pathway and organic acid metabolism pathway. In comparison with the reported inhibition substances produced by L. plantarum， the identified differential metabolites that may play an antagonistic role against A. flavus are mainly organic acids such as 2-amino-3-hydroxybutyric acid， hexadecanoic acid， 2，3-dihydroxybenzoic acid， and amino acid substances such as bacillus peptides， and this study provides a reference for further research on the inhibition substances of A. flavus by L. plantarum.

Abstract:Excessive cholesterol intake may lead to cardiovascular and cerebrovascular health problems. Lactic acid bacteria can regulate the absorption and metabolism of cholesterol in the body by regulating the expression of cholesterol metabolism related genes in the small intestine， thus affecting the cholesterol content in the body. In this study， 15 lactic acid bacteria isolated from traditional fermented meat products were screened for cholesterol-lowering ability， acid and bile salt tolerance in vitro， and the screened lactic acid bacteria were used in animal experiments. The results showed that 4 of the 15 lactic acid bacteria (CM6， CM9， CM28， CM42) had good cholesterol-lowering ability in vitro， and the average degradation rate was 52.92%. Acid and bile salt tolerance tests were carried out on these four lactic acid bacteria strains， among which strain CM6 could reach 106 CFU/mL at pH 2 and 0.3% bile salt addition. Finally， CM6 was selected for subsequent animal experiments. After 30 days of intragastric administration of lactic acid bacteria， the contents of total cholesterol and triglyceride in serum of mice in the lactic acid bacteria group were significantly lower than those in the control group(P < 0.05). The relative expression of NPC1L1 gene in the small intestine of the lactic acid bacteria group was significantly lower than that of the control group(P < 0.05)， and the expression of ABCG5 / G8 gene was significantly higher than that of the control group(P < 0.05). The results showed that lactic acid bacteria CM6 had the ability to regulate the expression of cholesterol metabolism-related genes， thereby reducing the cholesterol content in the body.

Abstract:Using oat-corn-konjac extruded powder， oat bran powder， skimmed milk powder， kudzu root powder， pumpkin powder as basic raw materials， prepared a high dietary fiber powder and explored the effect of obesity intervention on high-fat diet mice. Mice were adaptively fed for 7 days and were divided into blank group， high-fat diet group， experimental group， positive group. After 8 weeks of intragastric administration， the weight， blood glucose， lipid metabolism and tissue sections of the mice were observed and measured. The results showed that compared with the high-fat diet group， high fiber diet could significantly reduce the body weight， abdominal fat weight and fasting blood glucose value of mice(P<0.05)； it could absorb cholesterol， cholesterol and triglyceride content in blood and liver. Compared with the high-fat diet group， liver cholesterol and triglyceride content was reduced by 45.63% and 41.98%， respectively. The meal replacement powder intervention also reduced liver damage caused by high-fat diet， significantly increased serum high-density lipoprotein (P<0.05)， and reduced low-density lipoprotein， aspartate aminotransferase and alanine aminotransferase content. The formula powder in this study can reduce the weight of mice and improve liver damage caused by fat metabolism and obesity.

Abstract:This paper aimed to investigate the effects of the vegetable jiaosu complex on the intestinal flora of healthy youths and provide guidance for the consumption of jiaosu products. 26 healthy youths without exogenous antibiotics or fecal microbiota transplants consumed the vegetable Jiaosu complex for 14 days. Fecal samples were taken at days 0， 7， and 14， and the flora in each group was measured by high-throughput sequencing. The results showed that the structure and abundance of intestinal flora changed in healthy youths with continuous intake of the vegetable jiaosu complex. At the phylum and genus taxonomic levels， the structure and abundance of the intestinal flora of healthy youths were significantly different at days 0， 7， and 14 compared to each other； the abundance and structure of the flora gradually returned to that of day 0 at day 14. The PICRUSt2 and KEGG databases were analyzed， and similar patterns of change were found in the functional structures corresponding to the abundance and structure of the flora. The results of this study provide a theoretical reference to clarify the effect of enzymes on human intestinal flora.

Abstract:Oil-in-water emulsion was prepared from grape seed oil and rice hydrolyzed protein. The single factor test was carried out by selecting the addition amount of rice hydrolysate protein， oil phase proportion， pH value， high pressure homogenization time and high pressure homogenization pressure. On this basis， the Box-Behnken test design was adopted to carry out response surface analysis test with the emulsion particle size and emulsification stability as response values， and the optimal process parameters were determined as follows: The average grain size was (0.894±0.013) μm and emulsifying stability was (18 157.7±137) min when the addition amount of rice hydrolyzed protein was 2%， oil phase proportion was 10%， pH value was 7， homogenization time was 5 min， homogenization pressure 50 MPa. Under these conditions， the composite emulsion of grape seed oil/rice hydrolyzed protein was prepared， and the changes of emulsion particle size， emulsification index and microstructure were investigated at 1， 7， 15 d and 30 d， respectively， to evaluate the storage stability of the emulsion. The results showed that the emulsion was oil-in-water type， and the oil phase was evenly dispersed in the water phase. The emulsion appearance did not change significantly within 30 days of storage. The emulsion particle size increased slightly with the increase of the storage time， and the emulsification index decreases gradually.

Abstract:Porous starch was prepared by combined-enzyme method (sqaccharaseandα-amylase) by using proso millet starch as rawmaterial and oil absorption rate as index. On the basis of single factor experiment， the process parameters for the preparation of proso millet porous starch was optimized by Box-Benhnken response surface methodology. The structure of the original starch and proso millet porous starch were characterized. The results indicated that the optimal process parameters for preparing proso millet porous starch by combined-enzyme method were combined-enzyme addition of 1.2%， enzymatic reaction temperature of 56 ℃， enzymatic reaction time of 14 h， enzymaticreaction pH of 4.5， combined-enzyme ratio of 1 ∶ 4. Under the optimized process condition， oil absorption rate of proso millet porous starch was (174.00±2.00)%. The surface of porous starch granules had uneven distribution of holes， circular depressions， and the internal structure was hollow by SEM. The particle size distribution test indicated that the particle size decreased slightly and the distribution uniformity of starch particles increased. The enzyme hydrolysis did not change the A-type crystal structure and basic chemical structure of proso millet starch by FT-IR and X-ray diffraction. The relative crystallinity and infrared absorption peak of proso millet starch were significantly increased. The inner order degree of starch granules was improved. Low temperature nitrogen adsorption results showed that the enzymatic digestion of the complex enzyme increased the specific surface area of proso millet starch from 13.9 m2/g to 29.42 m2/g， the pore size from 4.143 nm to 6.637 nm and the pore volume from 14.81×10-3 cm3/g to 25.05×10-3 cm3/g. The pasting property test indicated that the peak viscosity and breakdown of porous starch were reduced. This study can provide reference frame for the development and application of porous starch and the deep processing of proso millet.

Abstract:In order to improve the quality of dried carrot， and reduce the overheating area and excessive drying problem， the combination of multi-physical field simulation and microwave drying test system was performed in the study. The effect of carrots rotation and tempering time on the temperature distribution， drying characteristics and quality (color， rehydration rate， VC content and sensory evaluation) under microwave drying was also investigated. The results showed that the RMSEs of simulated moisture ratio and experimental value were all less than 5% under the developed drying modes， which accurately simulated the heat and mass transfer process of microwave drying for carrot. The temperature uniformity index λ of rotating samples decreased to 0.092 compared with that of non-rotating samples， which indicated that the temperature uniformity of dried products could be improved significantly. The quality of carrot was also improved during rotation， wherein the standard deviation of color difference was decreased to 0.18. Under R1/4 (the samples were rotated during drying， and tempered for 60 s in a single cycle stage) condition， the temperature distribution range of carrot samples was 65-75 ℃. In addition， the color difference and VC content were the best among all drying modes. Therefore， the combination of rotation and tempering could be used to improve temperature uniformity and quality during microwave drying. Those results can provide a guidance for industrial application of microwave drying carrot.

Abstract:The effects of the addition of soybean-whey dual-protein powder， compound colloid， compound fermentation strain and compound chromogenic strain on the pH value， shear force， elasticity， cohesion， adhesion， resilience and chewiness of soybean-whey dual-protein salami sausage was explored in this paper. According to the design principle of Box-Behnken center combination experiment， the proportion of soybean-whey dual-protein powder， the addition amount of compound fermentation strain and compound colloid were selected as the main exploration factors for the three factor and three-level experimental design. And a quadratic multiple regression model was established with shear force and sensory score as the response values to verify the effectiveness of the model. The formula of dual-protein fermented sausage was optimized. The results showed that high-quality fermented sausage with high sensory score and good shear force could be obtained when the addition amount of dual-protein， compound colloid， fermentation strain， compound chromogenic strain was 10%， 2.6%， 0.11%， 0.07%， respectively， and the mass ratio of soybean protein isolate to whey protein isolation was 8∶2. This study is helpful to better understand the applicability and application value of dual-protein to meat products， and provides a new direction for the development of fermented sausage.

Abstract:In this study， simulated solid-state fermentation for Baijiu production was adopted to investigate the application of Wickerhamomyces anomalus YF1503 in improving the content of ethyl acetate in the brewing process and the quality of Baijiu. Firstly， the effects of different fermentation modes and inoculation amount on the improvement of ethyl acetate by Wickerhamomyces anomalus YF1503 were investigated. Then， the components and contents of volatile flavor substances in the experimental group and the control group were compared and analyzed by headspace solid-phase micro-extraction and gas chromatography-mass spectrometry. Results showed that Wickerhamomyces anomalus YF1503 could increase the content of ethyl acetate in the Y-type fermentation mode with lid seal and the F-type fermentation mode with water seal， and the Y-type fermentation mode had the best effect. And， the five inoculation levels could significantly increase the content of ethyl acetate. When the inoculation amount was 10%， the effect of synthesizing the content of ethyl acetate at each fermentation time point was outstanding. Results also showed that the types and contents of volatile flavor substances in the fermentation system increased， especially esters， after the addition of Wickerhamomyces anomalus YF1503. In conclusion， Wickerhamomyces anomalus YF1503 has potential to increase the flavor compounds and improve the quality of Baijiu.

Abstract:Kiwi fruit juice and huangjiu were considered as raw materials to produce fruit vinegar in this paper. At the stage of alcohol fermentation， kiwi juice was fermented into kiwi wine， then mixed it with huangjiu. In the acetic acid fermentation stage， a suitable natural immobilized material was selected for immobilized fermentation. Finally， the organic acid and stability of the self-made fruit vinegar were studied. The main results of the study are as follows: The fruit vinegar with using bagasse as acetic acid bacteria immobilized carrier was the high acidity of 6.31 g/100 mL and had better sensory quality. Taking organic acids content and sensory evaluation results into consideration， the ratio of kiwi wine and huangjiu was determined as 1∶1. The sterilization process of fruit vinegar was studied with microbial colony count， VC loss rate and so on as the indexes. The results showed the optimum amount of salt was 2%， and the optimum sterilization condition was 95 ℃， 30 s. Under these conditions， the compound fruit vinegar produced was good in taste and good in stability.

Abstract:n-3 PUFAs have various physiological activities， but their contents in natural oils are usually low. This study investigated the preparation of glycerides rich in n-3 PUFAs by Eversa Transform 2.0(ET 2.0)-catalyzed alcoholysis of fish oil. The results showed that the ET 2.0 from Aspergillus oryzae could effectively identify n-3 PUFAs during alcoholysis. Saturated fatty acids and monounsaturated fatty acids were released from fish oil by ET 2.0-catalyzed alcoholysis， causing the production of n-3 PUFA-enriched glycerides. Under optimal conditions (1.6 ∶ 1 of mass ratio of methanol to algal oil， 40% methanol aqueous solution， 4% ET 2.0 dosage， 35 ℃， 2 h)， the n-3 PUFA content in glyceride increased from the initial 39.88% to 67.87%， the content of EPA and DHA increased from 36.61% to 65.22%， and the yield of n-3 PUFAs was 56.33%. When tuna oil and algal oil were used as substrate， the content of n-3 PUFAs in tuna oil glycerides increased from 38.81% to 61.35%， and the content of n-3 PUFAs in algae oil glycerides increased from 45.96% rose to 64.09%. The n-3 PUFAs-enriched glycerides obtained by the above method have great application potential in the food and pharmaceutical industries.

Abstract:In order to explore the effect of photocatalytic sterilization technology on the sterilization and quality of oyster meat， this study took oyster meat as the research object. The colony and quality indexes of oysters before and after photocatalytic sterilization were determined in the experiment， and the photocatalytic sterilization process was optimized by the coefficient of variation weight method. The results indicated that when the mass concentration of nano-ZnO in the sample was 0.05 mg/mL， the UV irradiation time was 60 min and irradiation distance was 10 cm， the photocatalytic sterilization had a better effect. The total number of colonies of oyster meat decreased by 0.30 lg(CFU/g). According to the results of electronic nose and electronic tongue， umami taste and odor values of T60-10 were closest to those in the control group. Under the optimal conditions， photocatalytic sterilization promoted the oxidation of lipid and protein， but did not affect the quality of the oyster meat. This study provides a theoretical basis for the application of photocatalytic sterilization technology in aquatic products.

Abstract:To investigate the effects of different pre-frying and re-frying processes on the quality and flavor of Pseudosciaena crocea steaks， the steaks were pre-frying in oil (180 ℃ for 30 s) and airfryer (180 ℃ for 3 min). The steaks were frozen for 24 h and then re-frying in oil (for 1， 2， 3， 4 and 5 min at 160， 180 and 200 ℃) and airfryer ( for 5， 7， 9， 11 and 13 min at 160， 180 ℃ and 200 ℃)， respectively. The optimal pre-frying and re-frying process was selected by moisture content and sensory evaluation. The quality and flavor of the steaks were analyzed by color difference， textural characteristics， fat content， acrylamide content and volatile substances under four optimal processes. The results showed that: The optimal conditions in different pre-frying and re-frying processes were 180 ℃ for 3 min (deep frying - deep frying)， 180 ℃ for 11 min (deep frying - frying using airfryer)， 180 ℃ for 9 min (frying using airfryer - frying using airfryer)， and 180 ℃ for 4 min (frying using airfryer - deep frying)， respectively. The highest fat content of 27.53 g/100 g was found in the four frying processes of frying using airfryer - deep frying. The lowest fat content was 3.22 g/100 g for frying using airfryer-frying using airfryer. In terms of texture the difference in hardness between the two groups of deep frying-frying using airfryer and frying using airfryer-frying using airfryer was not significant and was higher than the two groups of re-frying with deep frying. Acrylamide was not detected in the determination of acrylamide content at the limit of quantification of 0.01 mg/kg. The main flavor substances in fish steaks were composed of aldehydes， alcohols and aromatic substances. The fish steaks obtained from the deep frying - deep frying process had a heavy fishy， harsh and greasy taste. The fish steaks from frying using airfryer - frying using airfryer process have grassy taste， baked fish steaks taste and pungent odor.

Abstract:In order to study the effect of microorganisms on the flavor of low sodium dry cured mackerel, the effcts obacteriostatic agents (limonene and cinnamaldehyde) treatment on the volatile flavor substances and their precursors sub-stances in low sodium dry cured mackerel were determined. The results showed that both bacteriostatic agents could in-hibit the production of flavor substances in dry cured mackerel， reducing the flavor substances from 36 to 24 and 20,respectively. The key aroma substances were reduced from 9 to 8(octanal, nonanal, heptanol cis-4-decanal, decanal ，hexanal，1-octene- -3- -alcohol and 6- -methyl- -5 -heptene- -2- -one)，and 3- -methylbutyraldehyde was reduced. Bacteriostatic a-gents also inhibited the production of fatty acids and amino acids, suggesting that microbial activities had a significant effect on the flavor of low sodium dry cured mackerel. This study provides some technical support and theoretical refer-ence for the processing technology of dry cured mackerel.

Abstract:In order to study the effect of sweet orange oil and potato starch on the quality of surimi gel. 0， 0.2， 0.4， 0.6 mL/100 g sweet orange oil (calculated by increasing the quality of surimi) and potato starch were added to the surimi to make surimi gel. The gel strength， texture properties， water holding capacity， chromaticity， and chemical force were analyzed， and the sensory quality was studied by electronic nose， electronic tongue and sensory evaluation. The results showed that 0.4 mL/100 g orange oil and potato starch were added to surimi， surimi gel had the best gel strength， water holding capacity and the highest whiteness value. The gel characteristics were second， when the amount of sweet orange oil was 0.6 mL/100 g. Potato starch mixed with sweet orange oil making a significant effect on the odor and taste of surimi gel (P < 0.05)， also it can reduce sourness and increase sweetness. In summary， the combination of 0.4 mL/100 g sweet orange oil with potato starch can improve the quality of surimi gel comprehensively and acquire the good acceptability.

Abstract:The effects of salt， sugar and vinegar as well as ascorbic acid， citric acid， sodium D-isoascorbate and potassium sorbate on color and pigment of Undaria pinnatifida during boiling were studied by using colorimeter and high performance liquid chromatography. The results showed that 0.2% salt provided good color protection and increased the yield of fucoxanthin and chlorophyll a by 29.12% and 79.73%， respectively. The addition of 0.3% sugar and 0.04% sodium D-isoascorbate significantly reduced the chlorophyll a content [(3.36 ± 0.11) μg/g and (9.13 ± 0.73) μg/g， respectively] while improving the color stability of Undaria pinnatifida， which was only 21.51% and 53.02% of the control group. As the ratio of vinegar increased， the Undaria pinnatifida gradually changed to olive color， with a color difference of up to 5.01. 0.025% vinegar resulted in a complete loss of chlorophyll a， while the addition of 0.004% citric acid resulted in a significant increase of 29.53% in the yield of fucoxanthin [(276.51 ± 16.15) μg/g] compared to the control [(213.47 ± 16.77) μg/g]. Ascorbic acid and potassium sorbate had a dual effect on the color stability of Undaria pinnatifida， with low levels (0.004%) of ascorbic acid promoting the retention of chlorophyll a， resulting in a significant increase in the yield of fucoxanthin [(422.73 ± 26.35) μg/g] compared to the control [(201.09 ± 14.42) μg/g]， while high levels (0.10%) of potassium sorbate resulted in a 69.60% loss of chlorophyll yield. In the future development of seasoned Undaria pinnatifida， appropriate proportions of flavorings as well as additives should be added to achieve the desired processing quality traits.

Abstract:Naan has a long history and unique flavor as one of the staple foods of the Uyghur people in Xinjiang. Flour is the main ingredient of Naan， and the type of flour determines the quality of Naan. As consumers become more aware of healthy eating， whole grain foods and foods high in dietary fiber are gradually becoming popular among consumers. Whole wheat flour， as one of the most common whole grains， is inexpensive and widely used. However， because whole wheat flour contains outer skin and germ， it leads to poor taste of whole grain foods. In order to investigate the effect of whole wheat flour on oil Naan， this paper used different ratios of whole wheat flour instead of semolina inside the traditional method to make oil Naan， and investigated the effect of whole wheat flour addition on sensory evaluation， textural characteristics， polyphenol content and antioxidant capacity of oil Naan. The antioxidant activity of the oil Naan was evaluated using ABTS·+ scavenging rate， DPPH· scavenging rate and ·OH scavenging rate as indicators. The results showed that at 60% whole wheat flour substitution， the sensory score of oil Naan was 81.12， and the ABTS ·+， DPPH· and ·OH scavenging rates of naan core were 43.05%， 49.52% and 42.25%， respectively. At this point， the oil Naan maintained high antioxidant activity while having good sensory evaluation.

Abstract:In this study， the effect of curcumin-mediated photodynamic technology(NTPT) on the quality of fresh Penaeus vannamei were analyzed by the total number of the bacterial colony and physical-chemical properties during storage. The single factor experiment including different curcumin mass concentration (0， 10， 20， 30， 40 mg/L)， illumination time (0， 20， 30， 40， 50 min) and exposure time (0，10， 20， 30， 40 min) was used to screening the optical the condition. Furthermore， the orthogonal test design was used to optimize the NTPT antibacterial process for Penaeus vannamei. Meanwhile， the influence of NTPT on the volatile base nitrogen (TVBN)， the thiobarbituric acid (TBA)， texture， water content， color difference and pH value of Penaeus vannamei were evaluated before and after storage at 4 ℃ for 8 day. The results showed that the inactivation rate could reach 99.9% under 30 mg/L curcumin with 40 min illumination time and 40 min LED exposure time. Compared with the control group on the 8 d， TVBN of NTPT decreased by 8.83 mg/100 g， and TBA decreased by 0.057 mg/kg. The hardness， chewiness， and resilience of NTPT were well maintained. On the 8 d of storage， the water content of NTPT increased by 2.70% compared with the control group， and its pH value decreased by 0.49 compared with the control group. In addition， the colors of NTPT we better than the control group. In conclusion， NTPT had good antibacterial properties and could be used for the preservation of fresh Penaeus vannamei. Compared with tradition preservation technology by keeping in 4 ℃， NTPT was superior in maintaining the texture， color and other indicators of Penaeus vannamei. This study provides a practical reference for the photodynamic technology of shrimp meat products.

Abstract:To investigate the effect of N-butanol treatment on proline metabolism of Hami melon fruits in cold tempera-ture，the fruits of Xizhou Mi 25 hao' Hami melon were soaked in N-butanol solution at the volume fraction 1 .0% and 0% for 30 min as the treated and control group， and the Hami melons were placed at (3 +0.5) C for 42 d. Samples were taken every 7 d. The chilling injury symptoms of Hami melons leaving low temperature to room temperature were recorded and the chilling injury index was counted, and the related indexes of proline metabolism were measured. The results showed that N-butanol treatment significantly (P< 0.05) suppressed the increase of chilling injury index at 35 d and 42d in Hami melons compared with the control group, and reduced the chilling injury symptoms in the later storage period, signifcantly increased the proline content (except 7 d) and △'-pyroline-5 -carboxylate synthase (P5CS) activity(except 21 d) and the relative gene expression as well as the activity of omithine (OAT) at 35-42d in storage, and sig-nificantly decreased proline dehydrogenase (ProDH) activity (except at 14 d) and relative gene expression at 28 and 42 d of storage (P<0.01). It indicates that N-butanol treatment maintained higher proline content significantly by increasing the activity and relative expression of the corresponding genes of CmP5CS and CmOAT， which was the key enzymes of proline synthesis, and the activity and gene expression of CmProDH was decreased， which reduced the chilling injury index and alleviated the symptoms of chilling injury in Hami melons， which was more effective treatment in improving the low temperature tolerance of Hami melon cells and maintaining better fruit quality.

Abstract:In order to develop safe， convenient and low-cost storage technology to improve the storability of postharvest navel orange fruit， and elucidate its possible mechanism， the harvested ‘Newhall’ navel oranges were treated with the chitosan， that is Kadozan with dilution of 1 ∶ 800 (VKadozan ∶ VKadozan + water)， for 5 min， and the ‘Newhall’ navel oranges soaked in water for 5 min as the control， then the fruit were stored at 80% relative humidity and (18 ± 1)℃. This work was studied the effects of chitosan treatment on the reactive oxygen species (ROS) metabolism and membrane permeability in harvested ‘Newhall’ navel orange fruit. The results exhibited that， compared to control ‘Newhall’ navel oranges， chitosan treatment could better maintain fruit appearance quality and effectively reduce fruit decay of 'Newhall' navel oranges during postharvest storage. Additionally， chitosan treatment could effectively suppress the increased cell membrane permeability， the increased contents of superoxide free radical， hydrogen peroxide and malondialdehyde， retain higher activities of superoxide dismutase， ascorbate peroxidase and catalase， higher contents of glutathione and ascorbic acid， and higher levels of reducing power and 1，1-diphenyl-2-trinitrophenylhydrazine free radical scavenging ability in 'Newhall' navel oranges during storage. Therefore， the treatment of chitosan， Kadozan with dilution of 1 ∶ 800 (VKadozan∶ VKadozan + water)， could effectively enhance the storability of harvested ‘Newhall’ navel orange fruit， which was associated with chitosan treatment enhancing ROS-scavenging ability to reduce the production and accumulation of ROS and malondialdehyde， and then alleviate membrane lipids peroxidation and maintain the better cell membrane structure integrity in postharvest ‘Newhall’ navel orange fruit.

Abstract:In order to analyze the characteristic volatile flavor substances in different thermally processed beef， quantitative description analysis and gas chromatography-mass spectrometry methods were used to analyze the volatile flavor substances of four thermally processed beef meats. The results showed that the flavor of fried and stir-fried beef meats was similar but quite different from those of the boiled and roasted beef. Fried and stir-fried beef had heated-oil aroma， liver aroma， fried-beef flavor and stir-fried-beef flavor， while boiled beef had boiled-beef flavor and roasted beef had roast-beef flavor. GC-MS analysis results showed that aldehydes were the main contributors to the volatile flavors of hot processed beef. QDA and GC-MS data were analyzed by Partial Least Squares Regression， and the results showed that the characteristic flavor substance of fried and stir-fried beef was valeraldehyde， roasted and boiled beef had rich characteristics flavors， including nonanal， pentadecenal， (E)-2-octenal， decanal， mushroom alcohol and heptanol， 2-undecenal， and (E)-2-decenal， heptyl aldehyde， octyl aldehyde， hexanal.

Abstract:Using headspace solid phase microextraction-gas chromatography-mass spectrometer combined with gas chromatography-sniffer， with the help of electronic nose combined with sensory evaluation， AEDA， OAV and chemometrics， principal component analysis， multivariate statistical analysis to study key volatile flavors of stir-fried Tan mutton， and the identification of stir-fried and cooked Tan mutton products. The results showed that the 9 batches of stir-fried Tan mutton samples selected by cluster analysis were consistent with the sensory evaluation and tenderness values. A total of 95 volatile flavor compounds were detected in 9 batches of stir-fried Tan mutton samples， of which 16 compounds were the key volatile flavor compounds to stir-fried Tan mutton. They shared volatile flavor compounds， and the fingerprint profile information of stir-fried Tan mutton was established. The electronic nose was used to quickly identify and distinguish the stir-fried and boiled Tan mutton samples. The radar chart and principal component analysis could clearly distinguish the Tan mutton samples of the two processing methods. This research provides a theoretical basis for the rapid identification of stir-frying， cooking and industrial production of Tan mutton products.

Abstract:Branched-chain fatty acids are of great interest as emerging bioactive substances. Since goat milk is rich in nutritional value and its composition and content of branched-chain fatty acids are closest to those of breast milk， the analysis of factors affecting the composition of branched-chain fatty acids in goat milk is of great research significance for the high-value utilization of goat milk resources. In this study， the branched-chain fatty acid composition of goat milk was analyzed by gas chromatography-mass spectrometry(GC-MS) in two breeds of Saanen dairy goats， Guanzhong dairy goats and four breeding areas in Shandong and Shaanxi. The results showed that the composition of branched-chain fatty acids in the milk of Saanen dairy goats was richer than that of Guanzhong dairy goats， and the anteiso-C17∶0 of Saanen dairy goats in Shandong was significantly higher than those in the three breeding areas in Shaanxi Province， and the proportion of isomeric branched-chain fatty acids in the milk of sheep from the three breeding areas in Shaanxi Province was significantly different(P<0.05). The article revealed that the milk of Saanen dairy goats was more nutritious from the perspective of branched-chain fatty acid composition， and the composition of branched-chain fatty acids in the milk of Saanen goats in Shaanxi and Guanzhong goats in Shandong was closer to breast milk.

Abstract:This paper aimed to analyze the correlation of microbial community structural changes with its physicochemical properties in fermented substrates of the light flavour baijiu. The microbial composition， and correlation between community succession and physicochemical properties in the traditional fermentation process of light flavour baijiu was analyzed. 10 groups of light flavour baijiu fermented substrates were sampled every two days for 28 d (0， 2， 4， 6， 8， 12， 16， 20， 24， 28 d) by traditional batch fermentation. The composition of fungi and bacteria， water content， acidity， pH value， starch content and other physicochemical properties were determined. During the fermentation of light flavour baijiu， bacteria detected were distributed in 18 phyla and fungi in 7 phyla. A total of 467 genera were detected， including 311 bacteria. It mainly included Lactobacillus， Pediococcus， Leuconostoc， Weissella， Pantoea， Akkermansia， Obesumbacterium， Streptococcus with Lactobacillus and Pediococcus dominated. There were 156 fungal genera， including Kazachstania， Saccharomyces， Kurtzmaniella， Thermoascus， Aspergillu， Wickerhamomyces， etc.， where Kazachstania and Saccharomyces were dominant. The microbial composition in different fermentation containers was slightly different during the same period. The correlation analysis between microbial diversity and physicochemical properties in fermented substrates showed that the bacterial diversity was strongly and positively correlated with fermentation temperature and pH value， but negatively correlated with water and alcohol content. At the same time， fungal diversity in fermented substrates was not significantly correlated with physicochemical properties.

Abstract:Guizhou black tea has excellent quality due to its ecological advantages. In order to have an insight into the quality characteristics of Guizhou black tea， non-targeted metabonomics analysis for the nonvolatile tea metabolite of three representative of Guizhou black tea(Zunyi red tea、 Pu'an red tea、 Shiqian moss tea)was conducted by ultra-performance liquid chromatography-quadrupole-orbitrap high resolution mass spectrometry (UPLC-Q-Orbitrap). The results showed that 96 metabolites contained in three kinds of Guizhou black teas were identified through chromatographic mass spectrometry analysis， including flavonoids， amino acids and their derivatives， nucleotides and their derivatives， and phenolic acids. According to the principal component analysis(PCA)， the three kinds of Guizhou black tea can be effectively distinguished， and it is concluded that there were significant differences between different varieties of black tea. Then， 23 kinds of differential metabolites among the three kinds of Guizhou black tea were screened out according to the FC value， P value and VIP value. Metabolic pathway analysis shows that its main metabolic pathway is the metabolism of flavonoids， which may be the reason for the differences in the taste of the three kinds of black teas. This study revealed the differential metabolites of the three kinds of Guizhou black teas from the perspective of metabolomics， and provided a reference for the identification of tea varieties.

Abstract:The content of propionic acid in No. 1 stinky tofu detected by HPLC was about 1.32 mg/g， which was higher than the content of propionic acid in No. 2 stinky tofu from different manufacturers (0.56 mg/g)， and the content of propionic acid in tofu embryos before fermentation was very low， about 0.026 mg/g， but the content of propionic acid in brine was as high as 6.35 mg/mL. As a food additive， propionic acid must be marked on the packaging if it is added during the production process， but the No. 1 stinky tofu manufacturer did not artificially add propionic acid. Therefore， this experiment aimd to explore the causes and mechanisms of production of propionic acid during the fermentation of stinky tofu. Using metagenomics to analyze and identify the microbial composition in brine and stinky tofu， it was found that compared with the 'control brine' with very low propionic acid content， the species and abundance of Propionibacterium that produced propionic acid in No. 1 stinky tofu brine increased overall. Among them， the abundance of Propionibacteriaceae_bacterium_NML_160184 had increased by 7.6 times， the abundance of Acidipropionibacterium_acidipropionici acidigenes has increased by 4.7 times， and the abundance of Propionibacterium_bacteria has increased by 3.8 times. Compared with No. 2 stinky tofu， the species and abundance of Propionibacterium producing propionic acid in No. 1 finished tofu also increased significantly. The abundance of Propionibacteriaceae_bacterium P6A17 increased by 59.4 times， and the abundance of unclassified_f_Propionibacteriaceae increased by 54.9 times. The abundance of Propionibacteriales_bacterium increased by 47 times， and the abundance of Pseudopropionibacterium_massiliense increased by 29.7 times. Non-targeted metabolomics analysis of the microbial metabolites and functions in brine found that the metabolic activities of different brine microbial compositions were significantly different. The difference in propionic acid levels in stinky tofu was most likely due to the types and metabolic activities of the microorganisms in the brine. In summary， the detection of propionic acid in stinky tofu was due to the natural production of microorganisms during the fermentation process rather than artificial addition. Due to the different types and abundance of propionic acid-producing bacteria in brines from different sources， the propionic acid content of the final product will also showed significant differences.

Abstract:A method for detecting the arsenic in crayfish rapidly was proposed in this study. The selective adsorbing resin (SQ-407) was placed in 100 mL arsenic standard solution (100 μg/L)， and the adsorption conditions were optimized. Furthermore， fresh crayfish was freeze-dried and digested by microwave， then the digestion solution is adsorbed by SQ-407 under optimized adsorption conditions. The near-infrared spectra of SQ-407 absorbed resin was collected and optimized by using different spectral pretreatment methods (first derivative spectrophotometry， 1st； standard normal variable transformation， SNV； multiplicative scatter correction， MSC； wavelet transform， WT). Partial least squares (PLS) method was used to establish a quantitate model. The arsenic predicted by the established model was compared with the standard method to evaluate the prediction accuracy of the model. Compared to other conditions， the adsorption rate of arsenic was higher(99.30%) at pH 7.0 and 40 ℃ for 90 min. Model constructed by the spectra preprocessed by 1st have shown higher accuracy: the root mean square error (RMSECV) of the training set and the correlation coefficient (R) was 0.033 and 0.995， respectively； the root mean square error (RMSEP) of the prediction set and the correlation coefficient(R) was 0.032 and 0.995， respectively. The results indicated that combining near-infrared spectroscopy with resin adsorption may provide accurate and rapid method for arsenic assessment in crayfish.

Abstract:Salmonella(SALM) is a foodborne pathogen that often transmit via food as media， so rapid detection is the key to controlling the pathogen. In this study， Salmonella genomic DNA was used as templates， the amplification conditions of asymmetric PCR(As-PCR) were optimized. The results demonstrated that the maximum concentration of single-strand DNA (ssDNA) could be obtained when the final concentration of the excess primer (HF) was 0.4 μmol/L， the ratio of the final concentration of HF to GR was 10∶1， the annealing temperature was 58 ℃ and the amplification cycle was 40 cycles. When ssDNA with G-quadruplex sequence interacted with 40 μmol/L hemins for 60 min， the peroxidase activity of G-quadruplex was the highest. On this basis， the visual detection of the invH gene of Salmonella was realized by combining As-PCR with G-quadruplex technology. The method could detect Salmonella genomic DNA in a range of 2 pg/μL-258 ng/μL， and the logarithm of its concentration had a good linear relationship with the absorbance value at 421 nm (y = 0.0691x + 0.3085， R2 = 0.9729). The detection limit of Salmonella for contaminated milk samples was 35 CFU/mL， showing that this method had the advantages of simple operation with a high sensitivity and providing new technical support for the detection of these pathogenic microorganisms.

Abstract:Patulin (4-hydroxy-4H-fruo[3，2-c]pran-2[6H]-one) is a naturally occurring mycotoxin produced by a number of fungal including Aspergillus， Byssochlamys， Penicillium， Mucor， and Rhizopus， and contaminate a wide variety of food products such fruit products， vegetables， grains and cheeses. The conventional method for patulin detection required separation and concentration process with organic solvent which is environmentally harmful. Considering the limitation of the traditional methods， this study developed a rapid， sensitive and environmentally friendly method for detection of patulin by using of a rabbit antibody against patulin and antibody conjugated immunolipsome. The detection limit of developed assay had detection limit of 8 μg/L without the need of organic solvent for extraction， separation， and purification. Overall， the detection limit meet well of European regulatory limit for infants and young children products (10 μg/L). The developed method was rapid， sensitive， environment-friendly， and reliable for the detection of patulin in apple juice.

Abstract:Docosahexaenoic acid (DHA) is involved in brain growth and development， and affects the regulation of neurotransmitters， synaptic plasticity and signal transduction in the brain. At present， DHA dietary supplement products on the market emerge in endlessly， which are mainly divided into triglyceride DHA (TAG-DHA)， ethyl ester DHA (EE-DHA) and phospholipid DHA (PL-DHA). The different structure of DHA esterified will affect its absorption process， transport mechanism and bioavailability. Although it is still controversial whether the bioavailability of DHA in the form of PL-DHA or TAG-DHA is the best， most examples still prove that DHA carried by phospholipids (PL-DHA) is a better form of DHA supplement. In particular， it can be better absorbed by brain tissue. The absorption process and transport mechanism of PL-DHA and other forms of DHA were compared and reviewed in this work， as well as the bioavailability of PL-DHA or TAG-DHA in humans and animals， and also relevant literature in various models. It was considered that current research was mostly animal experimental research， and that more updated research to human research was required to better understand the absorption process and mechanism of PL-DHA in the human body， as well as to assess its bioavailability and long-term effect on neural development. PL-DHA was expected to be a more effective DHA supplement， which could be added to infant formula or taken in capsules.

Abstract:Probiotics have broad application prospects in the research and production of new functional foods， pharmaceuticals， and microecological formulations due to their functions of regulating intestinal microbiota， preventing constipation， and enhancing intestinal immunity. In recent years， the consumption of probiotic products has been increasing at a rate of 20% year by year. Due to the high susceptibility of probiotics to inactivation due to external light， temperature， oxygen， and other factors during processing and storage， they also need to withstand the challenges of gastrointestinal environments such as gastric acid and bile salts after ingestion. Only a few bacteria can reach the intestine， making it difficult for many probiotic products to achieve the expected number of viable bacteria and actual results. How to maintain the activity of probiotics for a long time has become a 'bottleneck' technology that restricts the development of the probiotic industry. In recent years， significant progress has been made in the application of microcapsule encapsulation and targeted delivery systems in the fields of materials and probiotics， improving the survival rate， stability， and practical efficacy of probiotics and their products during processing and storage. This article provided an overview of the current research status of targeted delivery of probiotics， summarized the research progress， existing problems， and development trends of wall materials and embedding techniques for probiotic microcapsules in recent years， with the aim of providing reference for further research and development of highly active probiotic products and technologies， and improving the efficacy of probiotic products in the body.

Abstract:Carotenoids are terpenoid pigments composed of isoprenoid units， and play important roles in maintaining eye health and improving immunity. Humans cannot synthesize carotenoids and must be taken from the diet. After intake， carotenoids will undergo a complex digestion， absorption and metabolism processes， and will be affected by various factors such as the food itself and the environment in the human body. The intestinal tract is the most important place for carotenoid absorption and metabolism. This article reviewed the influence of compound structure， dietary factors， processing methods， encapsulation， transport proteins， biolytic enzymes and other factors on the absorption and metabolism of carotenoids in the intestine， and discussed the role of gut microbiota. This review provides support for the research on the absorption and biotransformation of carotenoids.

Abstract:Furancoumarins is a kind of secondary metabolites mainly found in four higher plants: Rutaceae， Moraceae， Fabaceae and Apiaceae， especially in citrus fruits. Furancoumarins has good biological activity， but recent studies found that citrus fruits can interact with drugs， esulting in a potential risk of toxicity. Furocoumarins can inhibit cytochrome CYP3A4-mediated drug oxidative metabolism， improve oral bioavailability of drugs， and lead to the increase of blood drug concentration， thereby enhancing the drug efficacy or increasing adverse reactions. Its action targets are mainly cytochrome P450 and P-glycoprotein. This review introduced the distribution and bioactive activities of furancoumarins in citrus fruits， outlined the advances interactions between furancoumarins in citrus and drugs， and the methods to reduce its content at home and abroad， provided a theoretical reference for the reasonable consumption of citrus fruits and the safety of medication.

Abstract:Cultured meat is meat products that are directly cultured from animal cells in vitro. It has many advantages such as low energy consumption， low greenhouse gas emissions and low land utilization rate. Cultured meat is considered as one of the feasible alternatives to the traditional meat production in the future， with high potential commercial value. However， as a new type of food， it is difficult to supervise food safety according to the existing food safety assessment system. At present， countries are still trying to establish a food safety supervision system for cultured meat products. By 2022， Singapore and the United States have given the green light to cultured meat products. The cultured chicken nuggets produced by a company have been successfully marketed in Singapore， and another company successfully passed the pre-market consultation regulated by U.S. Food and Drug Administration's(FDA). The food safety risk assessment system for cultured meat products formulated by the two countries has important reference and research value for the relevant regulatory authorities in other countries and regions， as well as practitioners in the cell culture meat industry. This review summarized the exploration of food safety assessment of cultured meat in Singapore， the United States， the European Union and China. In addition， some suggestions on the construction of cultured meat regulatory system in China are put forward， in order to promote the construction of safety assessment system of cultured meat products in China and the development of cultured meat industry.

Abstract:Probiotics are a group of living microorganisms beneficial to host health when administered in adequate amounts. In recent years， the probiotic industry has thrived domestically and internationally. It has become a global research hotspot and a primary direction of industrial innovation and development by profoundly exploring and analyzing the probiotics' efficacy and health action mechanism and achieving more accurate， effective and safe probiotics for human health. The beneficial effect of probiotics is strain specific， and yet its efficacy needs to be evaluated scientifically and a unified standard for the evaluation of probiotics efficiency is required. At present， based on the systematic analysis of the research status of probiotics' regulation of intestinal flora and immunity， the Probiotics Society of the Chinese Institute of Food Science and Technology sorted out in vitro evaluation methods of whole gene sequencing technology through animal experiments， population experiments and clinical trials. Furthermore， with expert opinions， provided a set of domestic and international regulations and relevant standards. This research aimed to provide a reference for scientific research， standard and regulation formulation， industrial application， and scientific popularization of probiotics.