25 December 2019, Volume 45 Issue 24

    

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  Effects of sequential inoculation with Torulaspora delbrueckii and Saccharomyces cerevisiae on aroma profile of dry red wine

  SONG Ruru, DUAN Weipeng, ZHU Xia, LIU Qi, YANG Xueshan, HAN Shunyu

  Food and Fermentation Industries. 2019, 45(24): 1-9. https://doi.org/10.13995/j.cnki.11-1802/ts.021740

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  The purpose of this study is to study the effect of using mixed fermentation method on the aroma of different dry red wines in Hexi corridor of Gansu province. The results showed that the fermenting with Torulaspora delbrueckii and Saccharomyces cerevisiae RC212 for Merlot dry red wine significantly increased contents of esters, terpenes and higher alcohols, especially fatty acid esters (ethyl acetate, ethyl caproate, ethyl octanoate, ethyl decanoate and ethyl laurate) comparing with the control group. Principal component analysis showed that sequential inoculation fermentation enhanced the aroma quality of the wine and made the aroma of the wine more prominent. Sensory analysis showed that sequential inoculation made wine sample more full-bodied, richer with enhanced the floral and fruit aroma, which made the Merlot dry red wine more acceptable.
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  Optimization of preparation process and quality analysis of crystal malt

  GU Hong, PAN Hepeng, ZHANG Ming, SHANG Yueling, CAI Guolin, LU Jian

  Food and Fermentation Industries. 2019, 45(24): 10-15. https://doi.org/10.13995/j.cnki.11-1802/ts.022044

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  Crystal malt, one of the most important specialty malts, contribute to flavor variety and unique taste in beer. Through saccharification of green malts with different germination time followed by analysis of reducing sugar and free amino nitrogen, the optimal time for green malt germination was determined. Pre-saccharification and roasting process of green malt were optimized according to the physicochemical indexes and flavor characteristics. The results showed the optimized condition for producing crystal malt to be: germination time 84 h, pH of the pre-saccharification water 3.36, protein resting temperature 60 ℃ and saccharification temperature 71.1 ℃. Under this condition, the contents of free amino nitrogen and reducing sugar at the end of pre-saccharification reached 142.4 mg/L and 26.2 g/L, respectively. With the inner part of the malt evenly crystallized, the crystallization rate reached 98%. Furthermore, the content of flavor substances, most significantly aldehydes, reached 1 265 μg/L, which was 98.3% higher than that of common commercial crystal malt. This study laid a foundation for large-scale production of high-quality crystal malt.
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  Effect and mechanisms of carbon sources on acid tolerance of Bacillus coagulans

  LI Changfu, WU Ying, ZHOU Zilyu, CAO Li, WANG Dahong , GU Shaobin

  Food and Fermentation Industries. 2019, 45(24): 16-21. https://doi.org/10.13995/j.cnki.11-1802/ts.021926

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  In order to analyze the effects of carbohydrates in food on probiotic′s biological characteristics, and relationship between carbohydrates and acid-tolerance of Bacillus coagulans was studied. When fructose was used as the carbon source, the intracellular ATP content of B. coagulans reached 5.8181 mol/g prot, which was 1.95 times higher than that of the control group. At the same time, the contents of heptadecanoic acid and total unsaturated fatty acid increased significantly, reaching 61.87% and 26.49%, respectively. The intracellular ATP content of Glu, Arg, Asp and Lys closely related to the bacteria′s acid tolerance ability showed a sharp increase. The acid resistance was 21% higher than that of the control group, 27.84 times higher than that of the organic acid group, and 35.63 times higher than that of the lactose group. In conclusion, different carbon sources have significantly different effects on probiotic acid tolerance ability.
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  Electrochemical oxidation degradation of deoxynivalenol in wet distillers′ grains

  XIONG Suli, YUAN Wenjuan, GAO Jingqi, LI Xiao, LI Huazhi, ZHANG Jie

  Food and Fermentation Industries. 2019, 45(24): 22-26. https://doi.org/10.13995/j.cnki.11-1802/ts.021628

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  Deoxynivalenol (DON) is a secondary metabolite commonly found in grains, which can lead to many adverse health effects to human and livestock. The degradation effects of electrochemical oxidation (EO) on pure DON and in wet distillers′ grains with soluble(WDGS)broth were investigated. The results showed that 76.4% of DON degraded within 60 min at a voltage of 1.2 V, and the degradation process could be expressed by first-order kinetics when the optimum NaCl concentration was 0.2 mol/L. In addition, the degradation rate of DON in contaminated WDGS was 43.28% after 60 min of treatment. Addition of electrolyte was favorable for the degradation. The crude protein and lipid content in WDGS did not change significantly before and after electrolysis. The electrochemical oxidation process can be used as an effective method for removing DON from WDGS in the corn fermentation industry.
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  Research on stable isotope ratios of different growth stage liquor-making maize from special liquor-making grains base

  ZHANG Qian, XIE Zhengmin, AN Mingzhe, WEI Jinping, YE Huaxia, HUANG Jian

  Food and Fermentation Industries. 2019, 45(24): 27-32. https://doi.org/10.13995/j.cnki.11-1802/ts.021167

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  In order to research the liquor-making maize's stable isotopes, maize samples at different growth stages from different plots of special liquor-making grains base were collected and their stable isotope ratios of C and N in different parts were determined using isotope-ratio mass spectrometry. The results showed that ¹⁵N/¹⁴N was easily enriched in the stem and diluted in the root of liquor-making maize at all growth stages, while¹³C was easily enriched in the part where it vigorously grew. Addition of organic fertilizer supported the enrichment of ¹⁵N/¹⁴N in liquor-making maize, which increased the δ¹⁵N values of bottom stem, bottom leaf and fruit. Conversely, addition of chemical fertilizer lowered the bottom stem, bottom leaf and fruit δ¹⁵N values. Because plant δ¹³C abundance was affected by multiple factors, changing of altitude did not make a significant effect on liquor-making maize δ¹³C abundance. The results provided preliminary theoretical data for monitoring the growth process of liquor-making maize.
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  The correlation of bacterial communities between Luzhou-flavored Daqu and its workshop air based on PLFA technology in different areas

  CHE Luping, DENG Jie, WEI Chunhui, REN Zhiqiang, GUO Yan, DENG Bo, DU Liquan, HUANG Zhiguo

  Food and Fermentation Industries. 2019, 45(24): 33-39. https://doi.org/10.13995/j.cnki.11-1802/ts.021415

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  The purpose of this study is to inspect differences of bacterial community structure in Luzhou-flavored Daqu and in the air of the facility at different fermentation locations (Mianyang and Luzhou) using phospholipid fatty acid (PLFA) method. The results showed an opposing shifting trend in the PLFA species number in Daqu and air of the two facilities. The numbers of PLFA species in each fermentation stage was always higher than in the air. The bacterial biomass of Daqu and the air in Mianyang and Luzhou increased initially, then decreased. Both Daqu and the air reached maximum biomass at the stationary stage. Hydrogenobacter, Gram-negative and Gram-positive bacteria dominated in Daqu. However, only Gram-negative and Gram-positive bacteria predominated in the facility air. At day 0, pre-stage, and storage stage of fermentation in Mianyang, the compositions of the bacterial communities were similar in Daqu and the air. However, the compositions of bacterial community in Daqu and the air were similar during the entire fermentation process. This indicated that the microorganisms in the facility air may have influence on the Luzhou-flavor Daqu during the pre-tage of fermentation.
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  Production of agmatine from arginine by enzyme transformation

  ZHANG Yanhui, JI Wuke, GAO Aicun, SUN Botong, YUAN Jianguo

  Food and Fermentation Industries. 2019, 45(24): 40-44. https://doi.org/10.13995/j.cnki.11-1802/ts.021597

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  An approach to produce agmatine from arginine using arginine decarboxylase was developed. An arginine decarboxylase was expressed in Escherichia coli and the condition for enzyme expression was optimized. The activity of the enzyme increased 2.23 times by removing the inhibitive components and increasing the amount of those that promote protein expression. The effect of coenzyme on the yield of agmatine in the transformation process was also optimized. In pilot-scale in 15 L fermenter, the yield of agmatine reached 279.21 g/L with conversion rate of 98%.
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  Isolation, identification and application of sugar-tolerant and aroma-producing yeast

  LI Mengqi, ZHAO Yifan, ZHENG Feiyun, NIU Chengtuo, LIU Chunfeng, LI Qi, WANG Jinjing

  Food and Fermentation Industries. 2019, 45(24): 45-51. https://doi.org/10.13995/j.cnki.11-1802/ts.021654

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  The purpose of this study is to screen a strain that is sugar resistant and able to produce fragrance. A high osmotolerant yeast was isolated from the surface of the dried persimmon, which was able to grow on a medium containing 550 g/L glucose, 600 g/L sucrose, 600 g/L fructose, 650 g/L maltose or 120 g/L sodium chloride. After fermentation, the volatile substances such as methyl acetate, phenylethyl alcohol, and phenylacetaldehyde were produced, which gave aroma characteristics such as rose, hyacinth, and fruit fragrance. It was identified as Zygosaccharomyces rouxii by 18S rDNA sequence alignment. It significantly enhanced the flavor profile of fermented products of soy sauce and vinegar. In summary, this strain has potential application in the food industry, especially in fermented foods.
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  Isolation and identification of a thermostable lipase-producing strain and its enzymatic properties

  CHEN Guiyuan, LIU Linbo, SANG Peng, YANG Liquan

  Food and Fermentation Industries. 2019, 45(24): 52-57. https://doi.org/10.13995/j.cnki.11-1802/ts.019562

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  A strain Lip-55 producing thermostable lipase was isolated from the sediment of Shijiaquan hot spring. It was identified as Acinetobacter sp. According to its morphology, physiological and biochemical characteristics, and 16S rRNA sequence analysis. The growth conditions and enzymatic properties were studied. The results showed that it could grow at 55 ℃ and the optimum growth temperature was 37 ℃. The lipase had maximum activity at 55 ℃ and t pH 5.0. Zn²⁺, Ca²⁺ and Mg²⁺ had a certain inhibitory effect on the enzyme activity. Mn²⁺, K⁺, Fe²⁺ and Cu²⁺ promoted the activity, of which Fe²⁺ was the most obvious.
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  Screening and identification of aroma-producing lactic acid bacteriafrom traditional fermented chili

  YANG Jian, QING Yuwei, DENG Fangming, PAN Jinwei, LI Qiaoyun, LI Na, ZHAO Lingyan

  Food and Fermentation Industries. 2019, 45(24): 58-63. https://doi.org/10.13995/j.cnki.11-1802/ts.021770

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  The aim of this study was to screen aroma-producing lactic acid bacteria and improve the flavor quality of fermented chili. A total of 486 strains were isolated from 86 traditional fermented capsicum. Three excellent aroma-producing strains were selected based on the aroma sensory score of the fermented pepper and the acetoin values of the fermentation broths. The strain, H3D was identified as Lactobacillus plantarum, 6d-16 as Lactobacillus pentosus, and 6-12 as Pediococcus pentosaceus according to their morphological characteristics, 16S rDNA sequencing and API strip identification. The sensory score of fermented chili inoculated with each of the three strains was above 93. The acetoin values in fermentation broth were 37.7, 53.2 and 26.7 mg/L, respectively. Meanwhile, they had acid-, NaCl-, and bile salt-tolerance, thus could be used as an excellent strain of chili fermentation.
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  Isolation and identification of bacteria degrading cellulose in distillers′ grains

  HE Songjie, ZUO Yong, ZHANG Xin, SUN Shiguang, QIN Shirong, YANG Jianfei, XU Jia, HUANG Xueqin

  Food and Fermentation Industries. 2019, 45(24): 64-70. https://doi.org/10.13995/j.cnki.11-1802/ts.022028

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  The purpose of this study is to screen strains that have strong cellulose degradation ability for the degrading distiller's grains. From the wine cellar and pit mud, 9 strains of microorganisms that produce cellulase were obtained using sodium carboxymethyl cellulose as the sole carbon source. The strain P7 had the highest D/d value (23) and produced the highest cellulase of 49.31 IU/mL. After 4 days of incubation, the filter paper was completely degraded, and the degradation rate of distiller's grains was 22.1%. In addition, the effect of different fermentation conditions on enzyme activity were studied. The strains P7 and P'16 had the highest performance in distiller's grains degradation. The optimum culture time was about 48 h. The enzyme activity of the two strains was higher than other strains at initial pH of 4.0 and temperature of 44 ℃. Using physiological and biochemical identification, combining with 16S rDNA sequencing, the strain P7 was identified to be Bacillus brevis, and P'16 to be B. amyloliquefaciens.
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  The isolation, screening and identification of yeast for loquat wine production

  WU Zhuofan, SHENG Diqing, WANG Jinjing, NIU Chengtuo, LIU Chunfeng, ZHENG Feiyun, LI Qi

  Food and Fermentation Industries. 2019, 45(24): 71-76. https://doi.org/10.13995/j.cnki.11-1802/ts.022140

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  The aim of this study is to screen special yeast strain from natural habitats for loquat wine production. A total of 209 yeast strains with alcohol production ability were isolated using triphenyltetrazolium chloride (TTC) plate from the orchard soil and the loquat peel. Duchenne tubule incubation and conical flask fermentation were conducted to screen strains capable of producing desirable flavor and high yield of alcohol, respectively. After flavor substances analyzed using gas chromatography-mass spectrometer, the optimum strain GP-34 was obtained. The total alcohol, total ester, total acid and phenolic content were 31%, 86%, 25% and 11% higher than commercially used strain D254. GP-34 was identified as Saccharomyces cerevisiae using 18S rDNA sequencing and has potential application in food fermentation.
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  Screening, identification and analysis of β-lactamase-producing strains

  CHEN Cheng, NING Xibin

  Food and Fermentation Industries. 2019, 45(24): 77-83. https://doi.org/10.13995/j.cnki.11-1802/ts.021904

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  This study is to exploit the biochemical properties of β-lactamase producing strains isolated from Shanghai Lingang area. The β-lactamase-producing strain was isolated by combination of antibiotic and the iodometry (qualitative) screening. Using morphology characterization, physiological and biochemical tests and 16S rRNA sequencing analysis, the strain was identified as Bacillus cereus B03. The enzymatic properties test results indicated that the optimum reaction conditions are at 40 ℃, and pH 7.0. The enzyme stored in the solution had good stability within range of 4- 20 ℃ and pH 5.0-7.5. The ion Mg²⁺, Fe²⁺ and Mn²⁺ had different degree of activation on the enzyme and Mg²⁺ showed the strongest effect. Meanwhile, the ion Cu²⁺, Al³⁺ and Fe³⁺ had different degree of inhibitory effects and Al³⁺ showed the strongest effect. No obvious effects of K⁺, Ca²⁺ and Zn²⁺ on the enzyme activity were found. After adding 50 g/L NaCl or 100 g/L glycerol to the aseptic crude enzyme solution, the enzyme activity remained 93% for 30 days storage.
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  In situ purification of biogas with continuous exogenous H₂ addition

  CHEN Wenjia, CHENG Yu′e, LOU Bijue, LIN Chunmian

  Food and Fermentation Industries. 2019, 45(24): 84-89. https://doi.org/10.13995/j.cnki.11-1802/ts.022034

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  Effect of continuous introduction of exogenous H₂ on anaerobic fermentation was studied. Corn straw as raw material was used to conduct anaerobic fermentation in a device capable of continuously introducing exogenous hydrogen. The result found that supplying with appropriate amount of H₂ in the initial stage of fermentation enhanced biogas production, and purification efficiency was better than supplying with only exogenous H₂ during the stable fermentation period. It also promoted degradation of volatile fatty acids (VFAs) and slightly increased the pH of the biogas slurry. When the amount of H₂ introduced during the initial stage increased by three times, and during the stabilization stage increased by five times, the total biogas production and total CH₄ yield increased 21.1% and 47.1% than the control group, and the purification efficiency improved as well. The average relative content of CH₄ was 83.5%, which was 32.1% higher than that of the control group, and VFAs was noticeably lower than the control group. The results provide critical guidance for in situ purification of biogas to improve biogas utilization efficiency.
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  Main components and antioxidant activities of Lycium barbarum L. beveragesusing two different fermentation processes

  LI Peipei, XIE Xianghong, WANG Cong, LI Dongdong, LIU Jun, WANG Liping, ZHANG Xikang, MA Lu, LIU Dunhua

  Food and Fermentation Industries. 2019, 45(24): 90-97. https://doi.org/10.13995/j.cnki.11-1802/ts.021780

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  This study aimed to analyze the changes of chemical components, antioxidant effects and their correlations in fermented wolfberry (Lycium barbarum L.) beverage under two different fermentation conditions. The fermentation was carried out by inoculating 2.5% LAB (the ratio of Lactobacillus thermophiles, Lactobacillus plantarum and Lactobacillus rhamnosus was 1∶2∶1) and non-Saccharomyces yeast (isolated from kombucha fermented with green tea) at 30 ℃. The results showed that comparing with mixed fermentation of LAB and yeast, in the sequential fermented (LAB, then yeast) beverage, the reducing sugar content (5.91 mg/L) decreased rapidly, but the total polyphenol (5.121 mg/L) and flavonoid (118.64 mg/L), as well as the antioxidant activity increased significantly. The volatile flavors including 6 alcohols, 7 alkanes and 8 esters were produced in wolfberry beverage fermented using sequential fermentation process. The correlation analysis indicated that the total phenols and flavonoid of sequentially fermented wolfberry beverage which were positively correlated with DPPH·, ABTS· and ·OH scavenging rates, but negatively correlated with O₂-scavenging rate. The fermented wolfberry beverage has well antioxidant capacity.
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  Fermentation quality and aerobic stability of the total mixed ration after replacing winged bean with straw

  QIU Xiaoyan, XI Kaifeng, XIE Xinhui, TIAN Yuqiao, WU Xianjin, ZENG Junying, SHAO Tao, YAO Yuanzhi

  Food and Fermentation Industries. 2019, 45(24): 98-104. https://doi.org/10.13995/j.cnki.11-1802/ts.020205

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  The purpose of this study was to investigate effects of using rice straw as substitute in the winged bean on fermentation quality and aerobic stability of total mixed ration (TMR). The experiment consisted of four groups with different substitution percentage- 10%, 20%, 30% and 40% (g/g). After 35 days of the silage, the fermentation quality and the aerobic stability was analyzed. The results showed both 30% and 40% substitution produced good fermentation quality with a low pH value (about 4.2), high lactic acid content and low ammonia nitrogen/total nitrogen value. The pH values of the control group and 30% substitution group increased significantly on the 9th day of aerobic exposure (P<0.05). There was no significant change in pH for the 20% and 40% substitution groups during the entire exposure process. The 10% group produced the least amount of acetic acid. During TMR fermentation, the acetic acid content of each group decreased initially, then increased. The aerobic stability of the 30% substitution group was low, while that of the 20% and 40% groups were high. After comprehensive evaluation including maximum utilization of straw, substituting with 40% of rice straw was the most suitable substitution amount for winged bean in TMR. This percentage has the potential for producing milk cow forage.
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  Effects of cereal composition on the quality of extruded products

  LIU Chao, HE Zhifei, LI Xue, ZENG Lingying, LI Hongjun

  Food and Fermentation Industries. 2019, 45(24): 105-110. https://doi.org/10.13995/j.cnki.11-1802/ts.021554

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  This research investigates the correlation between the composition of different cereals and the puffing property of cereal products, with six different cereals (rice, wheat, corn, glutinous rice, millet, and oat) as raw materials. The results showed that some indexes of extruded cereal products such as water absorption index and water solubility index were greatly improved. The swelling degree was negatively correlated with protein and fat content, but positively correlated with starch content; protein and fat content should be controlled within a reasonable range; the water solubility index was significantly positively correlated with the protein content, and was strongly negatively correlated with the total starch content; the gelatinization degree was powerfully positively correlated with the total starch content, and significantly negatively correlated with protein and crude fat content. In addition, the puffing characteristics of rice, wheat and glutinous rice were better than those of corn, millet and oats. Among them, glutinous rice showed excellent indexes of expansion, bulk density, water solubility, gelatinization degree, hardness and brittleness, as well as best puffing properties. In summary, among the six kinds of cereal materials, rice, wheat and glutinous rice could be used as the primary raw materials for extrusion due to their excellent extrusion characteristics, with appropriate addition of corn, millet and oat if taking cost into consideration.
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  Analysis of the quality characteristics and processing suitability of different varieties of sweet potato raw wet noodles

  FAN Huiping, XU Mengyan, MA Jingyi, WANG Xuezhu, AI Zhilu

  Food and Fermentation Industries. 2019, 45(24): 111-118. https://doi.org/10.13995/j.cnki.11-1802/ts.020846

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  38 varieties of sweet potatoes were processed into raw wet noodles in order to study the suitability for wet noodle processing of different sweet potato varieties. Processing index including texture profile analysis (TPA), moisture, ash, starch, reducing sugar and total sugar of the sweet potatoes as well as quality index such as TPA and steaming loss rate of sweet potato raw wet noodles were respectively measured. The regression model between the comprehensive evaluation index of sweet potato raw wet noodles and the processing index of sweet potato raw materials was established by correlation analysis, main composition analysis and regression analysis methods. Preliminary clustering was then conducted on the comprehensive evaluation index of wet raw noodles processed from 38 sweet potato varieties by K-means clustering method. The results showed that 17 sweet potato varieties were suitable for raw wet noodle processing, 12 varieties were less suitable and 9 varieties were not suitable for such processing. The evaluation results were in line with application in practice. This study may provide certain theoretical basis for the screening of sweet potato varieties for raw wet noodle processing.
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  Properties and structural characterization of Oridonin/chitosan composite films

  JIU Min, MENG Yuanyuan, WANG Qian, WANG Lunji

  Food and Fermentation Industries. 2019, 45(24): 119-123. https://doi.org/10.13995/j.cnki.11-1802/ts.021790

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  In order to obtain new degradable antimicrobial packaging material, the composite films were prepared by incorporating different mass fraction Oridonin into chitosan solution. The effects of Oridonin on physical properties and antibacterial activities of the composite film were investigated, and the composite films were characterized by Fourier transform infrared spectroscopy, scanning electron microscopy and differential scanning calorimetry. The results showed that with the increasing concentration of Oridonin, the transmittance, the tensile strength and elongation at break of the composite film decreased gradually, while the water vapor permeability coefficient declined remarkably (P<0.05). Microstructure analysis of the composite films indicated excellent compatibility as a result of the formation of hydrogen-bonding system between Oridonin and chitosan. The composite films with 50 μg/mL Oridonin showed good performance and thermal stability. The antibacterial activity of the composite film against Escherichia coli and Staphylococcus aureus increased by 28.13% and 12.57% respectively. This study provides a basis for its application in food preservation.
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  Preparation of citral emulsion stabilized by β-cyclodextrin and its stability

  WANG Xiangfan, LI Xuehong, YU Guoqiang, DING Hongying, YANG Feng, XU Hongtao

  Food and Fermentation Industries. 2019, 45(24): 124-129. https://doi.org/10.13995/j.cnki.11-1802/ts.020903

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  This study focuses on the preparation of citral Pickering emulsion stabilized by β-cyclodextrin, the stability of such emulsion and its influence factors. Using nano-particle inclusion complex of β-cyclodextrin with citral as emulsion stablizer, the citral Pickering emulsion was prepared by high-speed homogeneous shearing method. The microstructure of the emulsion was then observed and its particle size and Zeta potential were measured, and the effects of system pH value and xanthan gum on emulsion stability were investigated. The results showed that a stable oil-in-water type Pickering emulsion can be formed by stable emulsification with β-CD, where the oil particle is standard spherical and of several hundred nanometers in particle size. An acidic or alkaline environment, or addition of xanthan gum, was favorable to the stability of the emulsion. Further study indicated that the citral Pickering emulsion showed relative excellent heat stability but poor tolerance of freezing; that adding xanthan gum (5 g/L) could significantly increase the freeze resistance of the emulsion. This research has provided a novel green approach for citral emulsion preparation.
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  Correlation between storing-year and 5-hydroxymethylfurfural content in mori fructus

  WU Cui, XU Liang, MA Yucui, CHAO Zhimao

  Food and Fermentation Industries. 2019, 45(24): 130-133. https://doi.org/10.13995/j.cnki.11-1802/ts.020985

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  This study aims at exploring the correlation between storing-year of Mori Fructus (MF) and its 5-hydroxymethylfurfural (5-HMF) content. MF samples stored respectively for 1, 2, 3 and 5 years were collected to observe their color under sunlight, measure their water content by oven-drying method and determine their 5-HMF content by HPLC method. Results showed that the color of MF was purple in black with no obvious variation between samples, that the mass fraction of water content ranged from 6.35% to 15.43%. Among all samples of which the storing year could be clearly defined, the 5-HMF contents in a total 4 batches of MF samples stored for 1 or 2 years were below the limit of detection (2.914×10^-4 μg) or limit of quantitation (9.925×10^-4 μg), the 5-HMF contents of 9 batches of MF samples stored for 3 years were higher, ranging from 3.180 μg/g to 23.64 μg/g; while the 5-HMF contents of 2 batches of MF samples stored for 5 years were the highest, respectively 74.60 μg/g and 83.78 μg/g. The color of MF cannot indicate the storing year, and the water content was irrelevant to the color or the storing-year of MF; However, the 5-HMF content showed a sharp increase from zero, with significant correlation with storing-year. As the first study on the correlation between storing-year and chemical components of dark-colored Chinese medicinal materials, this study has provided basic research data for the evaluation and determination of storing-year.
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  L-lactic acid fermentation process for Baijiu production

  HAN Jing, XIAO Dongguang

  Food and Fermentation Industries. 2019, 45(24): 134-139. https://doi.org/10.13995/j.cnki.11-1802/ts.022027

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  The purpose of this study is to overcome challenges in insufficient ethyl lactate and lack of flavor in the base wine of Baijiu. Using Aspergillus niger T103 as the starting strain, L/D-lactic acid as the substrate, the esterification rate was determined. It was found that Aspergillus niger esterase had stronger esterification ability on L-lactic acid than to D-lactic acid. By comparing L-lactic acid production rate of 7 lactic acid bacteria (LAB) strains in different base medium, it was found that the ratio of L-lactic acid produced from corn-based fermentation was significantly higher than that of rice-based fermentation. It was further found that differences in initial sugar content had no significant effect on the L-lactic acid ratio. The preparation of the optimal high L-lactic acid fermentation broth was preliminarily determined: Bacillus coagulans B1 as the starting strain and 18 °Bx of corn for 13 days. The total lactic acid amount reached 89.19 g/L, in which 99 % was L-lactic acid.
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  Effects of fermentation on lipid metabolism and flavor substance formation in anyue jar meat

  XIAO Lan, LI Xiexin, XIAN Dandan, LIU Yanjia, ZHU Nan, XIONG Min

  Food and Fermentation Industries. 2019, 45(24): 140-147. https://doi.org/10.13995/j.cnki.11-1802/ts.021624

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  The aim of this study is to explore the effect of lipid metabolism and formation of volatile flavor compounds in jar meat fermentation. The volatile flavor components of Anyue jar meat before and after fermentation for 20, 40, 60 and 75 days were analyzed by gas chromatography-mass spectrometer (GC-MS). Comparing with the Anyue jar meat before fermentation, the specific activity of lipase in fermented Anyue jar meat was significantly higher after 40 and 60 days of fermentation (P<0.05). The acid value in fermented Anyue jar meat increased considerably as well, especially after 75 days (P<0.05). The peroxide value (POV) in the fermented Anyue jar meat showed a tendency to decrease. The POV in the fermented Anyue jar meat for 75 days was greatly reduced (P<0.01), while thiobarbituric acid (TBA) increased significantly (P<0.01). These results indicated that fermentation may promote free fatty acid content in jar meat. The polyunsaturated fatty acids (PUFA) increased significantly in the Anyue jar meat fermented for 75 days (P<0.01). The optimum fermentation time may promote the formation of flavors components in the jar meat, such as n-hexanal, ethanol, 1-octene-3-alcohol, 3-hydroxy-2-butanone,acetic acid, ethyl acetate, ethyl propionate, ethyl hexanoate, 2, 2, 4, 6, 6-pentamethylheptane, 2-pentyl furan, and dimethyl disulfide. In summary, fermentation helped the degradation and oxidization of fatty acids, as well as increasing the PUFA and sensory quality of jar meat.
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  Mixed fermentation of public kitchen waste to animal feed

  HUANG Linli, XIE Bin, CHEN Li, YANG Dingwei, PU Yitao, HE Qinghua

  Food and Fermentation Industries. 2019, 45(24): 148-152. https://doi.org/10.13995/j.cnki.11-1802/ts.021914

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  In order to realize food waste-converted animal feed utilization and storage, an anaerobic fermentation process was developed. The public kitchen waste samples fermented by mixed microorganisms were divided into four treatment groups: A: acidification without sterilization, B: acidification with sterilization, C: pickle water without sterilization and D: pickle water with sterilization. The four groups were subjected to anaerobic fermentation at room temperature for 14 days, and the amount of the harmful microorganisms, lactic acid, water, fat, protein, and cellulose, as well as their pH during the fermentation process were determined. The results showed that pathogenic microorganisms, such as Staphylococcus aureus and Salmonella sp., were not detected in any of the group, and the pH values of A, B, C, and D group were 3.38, 3.38, 3.34 and 3.39, respectively. The lactic acid concentrations were 1.19%, 0.43%, 0.90% and 0.73%, respectively. Among them, the A group (acidification without sterilization-treated fermentation) had the best effect.
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  Effect of thermal sterilization on ready-to-eat sturgeon(Acipenser sinensis) surimi product quality

  SONG Gongshuai, CHEN Kang, YU Xina, ZHANG Mengna, WANG Jie, DAI Zhiyuan, SHEN Qing

  Food and Fermentation Industries. 2019, 45(24): 153-160. https://doi.org/10.13995/j.cnki.11-1802/ts.020650

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  This study aims at exploring the effect of three thermal sterilization methods, namely fractional sterilization (108 ℃, 25 min; 115 ℃, 15 min), high temperature short-time sterilization (121 ℃, 5 min), and medium temperature long-time sterilization (105 ℃, 200 min) on the surimi product quality under the same F value. With ready-to-eat sturgeon surimi chosen as the raw material, changes in texture indicators such as gel strength and volatile flavor components of the sterile surimi were measured and analyzed. The result showed a significant difference in the effect of the three thermal sterilization methods (P<0.05). The gel strength of sample sterilized by fractional sterilization method decreased by 22.99%; while that sterilized by high-temperature decreased by 38.30%. In addition, the fractional sterilization method could effectively alleviate the temperature damage to the gel reaction, with insignificant decrease in disulfide bonds, ε-(γ-Glu)Lys bonds, hydrogen bonds and ionic bonds. Among the three thermal sterilization methods, the fractional sterilization mehod has the least impact on the volatile compounds in surimi, hence well maintaining the quality of the product. The results of this study can provide a theoretical basis and technical reference for the optimization of thermal sterilization process of ready-to-eat surimi products in the future.
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  The effects of apple powder on the processing properties of wheat flour and the quality of toast bread

  ZHOU Yun, GAO Ran, LI Jianting, LEI Lin, YE Fayin, ZHAO Guohua

  Food and Fermentation Industries. 2019, 45(24): 161-167. https://doi.org/10.13995/j.cnki.11-1802/ts.019556

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  This study aims at evaluating the processing adaptability of apple powder used as toast bread ingredient. Wheat flour is partially substituted by apple powder (4% or 8%) in order to investigate the effects of apple powder on the processing properties of wheat flour and the quality of toast based on physical and chemical analysis, instrumental analysis and sensory evaluation. The results showed that the peak viscosity, disintegration value and regeneration value of wheat flour decreased significantly after adding apple powder, while the water absorption and stabilization time as well as softening degree of the dough decreased, with significant decline in moisture content of crumb and the whiteness of crumb and crust and major increase in hardness and chewability of the toast. When the quantity of apple powder increased to 8 wt%, the specific volume, tissue and appearance score declined yet without major change in the mouthfeel and odor of the toast. The variety of apple powder had significant impact on the water absorption of wheat flour and the color of toast. As apple powder causes deterioration of toast quality, adjustments in processing technique and recipe should be made as appropriate if apple powder is used as a dietary fiber fortifier.
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  Effects of ultra-high pressure combined with chitosan coating on preservation of Chinese chestnuts

  GU Renyong, YANG Wangen

  Food and Fermentation Industries. 2019, 45(24): 168-172. https://doi.org/10.13995/j.cnki.11-1802/ts.021905

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  In order to evaluate the effect of ultra-high pressure(350MPa/10min)combined with 2.0% chitosan coating treatment on the storage quality of Chinese chestnuts, this study determines the changes in respiratory intensity, starch content, decay rate, weight loss rate and pest-infected fruit rate during single treatment of ultra-high pressure and chitosan coating as well as the combination of two treatments. It was found that the chestnuts showed good storage results when stored at temperatures of 2-10 ℃ for 120 days, with the decay rate of 5.21 %, the pest-infected fruit rate of 2.82 %, and the weight loss rate of 4.73 %. The results indicated that ultra-high pressure and chitosan coating were significantly effective in reducing respiratory intensity, fruit decaying and starch degradations, of which the effect of ultra-high pressure was better than chitosan coating in this regard. Ultra-high pressure mainly contributed to the reduce of pest-infected fruit rate, but had no obvious effect on preventing water loss. On the other hand, chitosan coating was the primary factor to reduce water loss, but did not affect disinfestation. However, a combination of both two treatments produced significant synergistic and complementary effects in inhibiting breathing, sterilization, disinfestation, reducing starch degradation and reducing quality loss, thus improving chestnut storage effect.
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  Evaluation of juice-making quality of three main Chinese Mandarin(Citrus reticulate) varieties

  CHENG Chuanxiang, WANG Pengxu, JIA Meng, GUI Yao, MA Yaqin

  Food and Fermentation Industries. 2019, 45(24): 173-178. https://doi.org/10.13995/j.cnki.11-1802/ts.021834

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  This paper studies the juice-making quality of three main mandarin cultivars and evaluates their juice-making characteristics. The main physical and chemical indexes, nutritional components and aroma substances of three kinds of mandarin were determined, and the principal component analysis was used to compare and distinguish them. Nanfeng mandarin was characterized by high sugar and low acidity, while Ponkan was characterized by high acidity and low sugar. The optical properties L^*, a^* and b^* of Satsuma orange were 2.54-6.06 higher than those of the other two varieties, and the color attributes of Satsuma orange were the best. The content of active ingredients in Satsuma orange and Nanfeng mandarin was higher than that in Ponkan, and the highest content of total phenols in Satsuma orange was 43.78 mg/100 mL. The content of Limonin in Ponkan was 0.59 mg/L, which was significantly higher than that of the other two varieties, showing harsh bitterness, while Nanfeng mandarin showed almost no bitterness. Ponkan had the best flavor quality with the total content of aroma substances reaching 673.74 μg/g, while Nanfeng mandarin had the least flavor quality in which the content of aroma substances was only 281.37 μg/g. The juice-making characteristics of Satsuma orange are the best, but other factors such as climate and soil conditions also have significant effects on the quality of citrus juice.
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  A comparative study of the optimization of processing technology of conditioning pine board meat by response surface methodology and BP neural network-particle swarm optimization

  HU Xinying, LI Hongjun, LI Shaobo, ZENG Lingying, LI Junhong, HE Zhifei

  Food and Fermentation Industries. 2019, 45(24): 179-187. https://doi.org/10.13995/j.cnki.11-1802/ts.021559

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  This study aims to optimize the processing technology and quality of prepared pork. Ultrasonic-vacuum(USV)synergy technique was used to improve the texture characteristics and final product yield of the pork. Based on the single factor experiments and response surface methodology Box-Behnken design, surface analysis method and BP neural network-particle swarm optimization method were compared to observe their influence on final product yield. The results showed that the optimal process of ultrasonic-vacuum synergistic treatment by response surface method was: a marinade/meat ratio of 48.10 %, 246.04 W ultrasonic power, 61.11 kPa vacuum. Also, the theoretical prediction value of final product yield, the verification test value and the relative error value was 94.82 %, 92.84 % and 2.09 %, respectively. On the other hand, the optimal process by BP neural network-particle swarm optimization method was: a marinade/meat ratio of 51.00 %, 235.36 W ultrasonic power, 66.11 kPa vacuum. Furthermore, the theoretical prediction value of final product yield, the verification test value and the relative error value was 95.48 %, 94.96 % and 0.54 %, respectively. Overall, BP neural network-particle swarm optimization algorithm has higher yield and less error, indicating that the method has more extensive application prospects in the field of food processing, and also provides a new idea for food research.
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  Effects of different freezing methods on quality changes during the frozen storage of turbot fillets

  OU Shuai, ZHAO Feng, ZOU Zhaoyang, LIU Meng, WANG Zhi, MU Weili, SU Zhiwei, ZHOU Deqing

  Food and Fermentation Industries. 2019, 45(24): 188-195. https://doi.org/10.13995/j.cnki.11-1802/ts.021617

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  This paper aims to explore the effects of five freezing methods on the quality change of turbot fillets during storage with the use of fresh turbot as raw material. The physical and chemical properties, texture characteristics and microstructure of the five frozen-type (-20℃ refrigerator freezing, -20℃ plate quick freezing, -30℃ refrigerator freezing, -30℃ plate quick freezing, -90℃ liquid nitrogen quick freezing) turbot fillets were determined within 15 weeks of cold storage at -18 ℃. The results showed that the water retention, myofibrillar protein content, active sulfhydryl content, Ca²⁺-ATPase activity and texture characteristics of the turbot under different freezing treatments decreased as the freezing time was lengthened. The whiteness value and TBA value showed an upward trend; the pH value first decreased and then increased; a varying degree of deterioration in the microstructure was observed. It is concluded that the deterioration of the quality of turbot squid under liquid nitrogen freezing treatment and flat freezing treatment at -90℃ was significantly lower or slower than that in the freezer groups. Therefore, low-temperature quick freezing has great potential for the application in the quality preservation of turbot.
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  Orthogonal test design for optimization of extraction process of Elsholtzia bodinieri Vaniot oil and formula of herbal tea beverage

  ZHAN Yong, FAN Baomin, LIAO Xia, YANG Yong

  Food and Fermentation Industries. 2019, 45(24): 196-201. https://doi.org/10.13995/j.cnki.11-1802/ts.021160

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  Herbal tea beverage was developed with Elsholtzia bodinieri Vaniot as raw material, with the most favorable extraction conditions and the optimal formula of herbal tea beverage explored and determined in this study. By L₉(3⁴) orthogonal test design method, the most favorable technical parameters for essence oil extraction were determined with extraction rate as the index and the optimal formula of the herbal tea beverage was determined with sensory score as the index. The results showed that the most favorable extraction conditions of E. bodinieri essence oil were: solid-liquid ratio of 1∶16 g/mL, soaking time for 2 h, distillation for 8 h, and aromatic water flow rate of 0.7 mL/min for an extraction rate of 0.60%; while the optimal formula of the herbal tea beverage was: sugar 55 g/L, E. bodinieri juice 15 g/L, citric acid 3 g/L, essence oil 5 g/L. The best stability was achieved with 0.4 g/L xanthan gum and 0.8 g/L CMC-Na used as stabilizers, when the precipitation rate was 6.3%. Such herbal tea beverage featured soluble solids content above 5.6%, total acid (in citric acid) of 0.28 g/kg and compliance in microbial indicators. These results would provide a theoretical basis for research on E. bodinieri oil, as well as a reference for product development based on E. bodinieri.
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  Combined preservation effects of ε-polylysine and konjac glucomannan on Lateolabrax japonicas fillets

  ZHANG Haiyan, WU Yanyan, YANG Shaoling, YANG Xianqing, LIN Wanling, HUANG Hui

  Food and Fermentation Industries. 2019, 45(24): 202-208. https://doi.org/10.13995/j.cnki.11-1802/ts.020953

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  The combined effects of ε-polylysine (PL) /konjac glucomannan (KGM) treatment on the sensory and physicochemical characteristics of Lateolabrax japonicas fillets stored at 4±1 °C for 12 days were investigated. The pH value, juice loss rate, texture, thiobarbituric acid-reactive substances (TBARS), total volatile basic nitrogen (TVB-N), total viable count and sensory evaluation of the fish fillets were measured. In the control group, the total number of colonies on the 9th day reached 6.34 lg CFU/g, exceeding the secondary freshness standard and the sensory score was unacceptable, while the sensory quality of samples in the ε-polylysine and konjac glucomannan group (K+P) remained satisfactory, with TBA value and TVB-N value of 0.765 mg/kg and 20.25 mg/100g respectively on the 12 d. Meanwhile, the pH value, juice loss rate, texture, total number of colonies and sensory quality were all lower than those of the single fresh-keeping group and the control group. The combined preservation effect of ε-polylysine and konjac glucomannan proved superior to that of single preservative and control group and could prolong the shelf life of fresh Lateolabrax japonicas up to 9 days. This study provides a new direction for the preservation of aquatic products in the future as well as a theoretical reference for the application of ε-polylysine and konjac glucomannan.
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  Effects of temperature and humidity on the storage quality of Longjing green tea and congou black tea

  WANG Jinjin, YUAN Haibo, TAO Ruitao, DENG Yuliang, HUA Jinjie, DONG Chunwang, JIANG Yongwen, WANG Jiyun

  Food and Fermentation Industries. 2019, 45(24): 209-217. https://doi.org/10.13995/j.cnki.11-1802/ts.020956

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  Longjing green tea and congou black tea were selected as research objects to investigate the effects of ambient temperature and humidity on the storage quality of tea leaves. Samples were stored respectively in six different environments, i.e. high humidity (RH 65 %), average humidity (RH 45 %), low humidity (RH 25 %) respectively at room temperature and at 4 ℃ for 3 months to analyze the pattern of quality changes. Results showed that in general, the lower the ambient humidity, the higher the content of biochemical components and better the color quality of dry tea leaves, among which the level of certain biochemical components in medium humidity environment/ was significantly higher than that in high humidity environment (P<0.05) without major difference from dry environment (P<0.05). For Longjing green tea, 4 ℃ was better for maintaining the level of biochemical components and the color quality given the same humidity condition. For congou black tea, no major difference in storage quality was observed between 4 ℃ and room temperature. For Longjing green tea and cougou black tea, the best sensory quality was obtained under medium humidity environment respectively at 4 ℃ and room temperature. In summary, medium humidity at 4 ℃ and medium humidity at room temperature could be used for short-term storage respectively for Longjing green tea and congou black tea. Meanwhile, results of stepwise regression showed that amino acid, vitamin C, a value and theaflavins could be used as main indicators to characterize their short-term storage quality. This study has provided a theoretical reference for storage and fresh-keeping of tea leaves.
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  Chinese liquors recognition based on a handheld electronic nose

  LI Jinjin, SUN Zhehua, MENG Qinghao

  Food and Fermentation Industries. 2019, 45(24): 218-222. https://doi.org/10.13995/j.cnki.11-1802/ts.021867

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  The existing electronic noses (e-noses) have problems such as large volume and high price, which hinders its popularization and application. To solve these problems, a design scheme of hand-held electronic nose for liquor detection is proposed. The sensor array consists of six patch gas sensors and one temperature and humidity sensor, and is placed in a miniature bionic chamber. Based on the designed hand-held electronic nose, the recognition of six kinds of liquor was studied. Firstly, the features are extracted from the e-nose sensors′ responses, and feature reduction is performed by principal component analysis (PCA), kernel principal component analysis (KPCA) and kernel entropy component analysis (KECA). Then, the liquors are classified through support vector machine (SVM), K-nearest neighbor (KNN) and back-propagation artificial neural network (BP-ANN). The results show that the designed handheld electronic nose can detect and accurately identify different kinds of Chinese liquors online.
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  Determination of 18 kinds of sulfonamides in antler velvet of Cervus nippon Temminck by QuEChERS/UPLC-MS/MS

  HUANG Shengguang, ZHAO Hui, WANG Yufang, JIN Meiling, SONG Chao, WANG Feng

  Food and Fermentation Industries. 2019, 45(24): 223-228. https://doi.org/10.13995/j.cnki.11-1802/ts.021835

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  A method for the simultaneous determination of 18 sulfonamides in antler velvet of Cervus by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was developed by using the pretreatment technology of dispersed solid-phase extraction. Antler samples were extracted with acetonitrile and purified with 70 mg PSA, 100 mg C₁₈ and 50 mg neutral alumina. The UPLC analysis was carried out by a 35 ℃ thermostatic Waters Acquity UPLC BEH C₁₈ column(2.1 mm×100 mm,1.7 μm)with a mobile phase composed of 25 mmol/L formic acid acetonitrile-water for gradient elution at 0.3 mL/min. The detection was carried out on MS/MS with ESI in positive ion in the multiple reaction monitoring (MRM) mode. The content of sulfonamides in anter velvet was quantified by external standard method. The results showed that 18 varieties of sulfonamides had a good linear relationship between 0.025-50 ng/mL; the correlation coefficient R₂ were all greater than 0.999 1; limit of detection (LOD) of 7 kinds of sulfonamides was 0.025 μg/kg; limit of quantitation (LOQ) was 0.075 μg/kg; LOD of 11 kinds of sulfonamides was 0.075 μg/kg; and LOQ was 0.25 μg/kg. The average recovery of 18 sulfonamides was 80.4%-107.2% with relative standard deviation (RSD) less than 5%. The method has the advantages of simple operation, remarkable purification effect, high sensitivity, good accuracy and low detection limit. It can be used for the determination of 18 sulfonamides in antler velvet of Cervus Nippon Temminck.
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  Determination of three methylimidazoles in oyster sauce using ultra-highperformance liquid chromatography-tandem mass spectrometry

  ZHANG Lihua, SHAO Ruiting, YANG Limei, JIANG Jie

  Food and Fermentation Industries. 2019, 45(24): 229-233. https://doi.org/10.13995/j.cnki.11-1802/ts.020142

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  The present study has established a laboratory method for the determination of three methylimidazoles (N-methylimidazole, 2-methylimidazole and 4-methylimidazole) in oyster sauce based on ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The samples were extracted by water, enriched and purified with MCX solid-phase extraction column and assayed with UPLC-MS/MS. In addition, separated on HILIC column with electrospray ionization in a positive mode (ESI+), the samples were monitored with multiple reaction monitoring (MRM) and the target substances were quantified based on the internal standard method. The three methylimidazoles showed good linearity (R²＞0.996) within the range of 5-200 ng/mL, with the detection limit of 5 μg/kg and the quantification limit of 10 μg/kg for all the three substances. At three spiked levels, the recovery rate of all three methylimidazoles were within the range of 82.9%-113.1%,and the relative standard derivation was below 10%. This method features quick detection and high stability while enabling simultaneous determination of three methylimidazoles in oyster sauce, hence is suitable for application in risk monitoring of oyster sauces on the market.
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  Analysis of fruit quality and aromatic components of different blueberry varieties

  IU Xiaohong, WANG Jianping, GU Liang, LI Gongcun, SHA Yufen, ZHAO Lingling, CHEN Na, SU Jiaming

  Food and Fermentation Industries. 2019, 45(24): 234-240. https://doi.org/10.13995/j.cnki.11-1802/ts.021599

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  In order to select an excellent variety of blueberry, Gas Chromatography-Mass Spectrometry(GC-MS) was used to analyse the differences of fruit quality and aromatic substances of 4 blueberries in the Jiaodong Peninsula. The result showed that the fruit shape of Bluecrop was the most oblate, with the highest 100-grain weight and pH value. The flavonoid content of Legacy was the highest, which was 2.41 times higher than that of Bluecrop. The content of total soluble solids (TSS) and reducing sugar was the highest, and the reducing sugar content reaching 2.18 times of that of Legacy. The total phenol content of Emerald was 13.11 mg/g, 29.10% higher than that of Bluecrop; and its anthocyanin content was 2.26 mg/g, 42.51% and 49.69% higher than that of Jewelry and Legacy, and 2.66 times higher than that of Bluecrop. Esters, aldehydes and ketones were the primary aromatic substances in the tested varieties. Among them, the varieties of aromatic substance in Bluecrop (56) was the most, while the total amount of aromatic substances in Emerald(160 5.65 μg/L) was the highest, followed by Jewelry, and Legacy scored the lowest both in the varieties and the amount. The membership function analysis showed that the Jewelry scored the highest, followed by Emerald. Therefore, Jewelry and Emerald could be considered as the first choice of blueberry varieties for fresh food and wine in the Jiaodong area.
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  Quantitative determination of chloramphenicol in aquatic products by time-resolved fluorescence immunochromatography

  CUI Naiyuan, ZHAO Yiliang, MA Licai, LI Yun

  Food and Fermentation Industries. 2019, 45(24): 241-245. https://doi.org/10.13995/j.cnki.11-1802/ts.022043

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  This study aims to establish a simple, rapid and highly sensitive method for the detection of chloramphenicol residue in fish, shrimp and crab, thus to meet the needs of chloramphenicol residue detection in aquatic products. The monoclonal antibody G375-5 to chloramphenicol was labeled with carboxylated europium microspheres, Chloramphenicol antigen and second-antibody were coated on cellulose nitrate membrane (NC) as detection line (T) and control line (C), respectively. The quantitative standard curve was established according to the ratio of T-line signal value to C-line signal value (T/C) as well as the concentration of chloramphenicol in samples. For fish, shrimp and crab samples, the sensitivity, accuracy and precision of fluorescence immunochromatography were evaluated, and the results were compared with those of HPLC in actual aquatic samples. The quantitative limit of chloramphenicol in aquatic products was 0.1 μg/kg. The recovery was 73.5%-114.2%, and the coefficient of variation was 3.9%-11.5%. The results were in high consistency with those obtained by standard instrument. These results showed that the TRFIA method established in this study has high application value and prospects in the rapid detection of chloramphenicol in aquatic products.
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  Research progress on enzymatic preparation and evaluation methodology of whey protein derived antioxidant peptides

  LIU Zhenmin, PANG Jiakun, ZHENG Yuanrong

  Food and Fermentation Industries. 2019, 45(24): 246-253. https://doi.org/10.13995/j.cnki.11-1802/ts.022102

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  The mechanism of the antioxidant peptides in vivo has not been fully elucidated. There are different evaluation methodologies without unified standard for antioxidant activity, which makes the conclusions lack comparability. In order to provide references for comprehensive utilization of whey protein, recent achievements on the enzymatic preparation of whey protein-derived antioxidant peptides as well as related evaluation methodology were reviewed. Effect of different enzymatic preparation conditions on antioxidant peptides, functional mechanism of antioxidant peptides, and comparison of different evaluation methodologies for antioxidant activity were also reviewed.
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  Review on the formation and regulation of the fishy odor in fish products

  WU Jing, HUANG Hui, LI Laihao, YANG Xianqing, HAO Shuxian, WEI Ya, LI Chunsheng

  Food and Fermentation Industries. 2019, 45(24): 254-261. https://doi.org/10.13995/j.cnki.11-1802/ts.019303

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  A delicacy rich in nutrition, fish is an important source of high-quality protein. However, the unpleasant fishy odor has long been a major constraint for the development and increased consumption of fish products. A comprehensive understanding of the source and control measures is of key significance for the development of high-quality fish products. For this purpose, the present study has reviewed the formation mechanism and control measures of formation of fishy odor and regulation, analyzing possible mechanisms to eliminate or inhibit the fishy odor through odor degradation, biochemical reaction inhibition, microbial inactivation and inhibition of cross-linking reaction between fishy substances and protein, etc., aiming at providing reference for flavor improvement and development of high-quality fish products.
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  Research and development of prevention and control technology of bioamine and its detection technology in tuna

  DENG Jianchao, LI Shaoli, YANG Xianqing, CHEN Shengjun, WU Yanyan, LI Chunsheng, MA Haixia, RONG Hui

  Food and Fermentation Industries. 2019, 45(24): 262-268. https://doi.org/10.13995/j.cnki.11-1802/ts.021623

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  Tuna is known as Ocean Gold and is increasingly popular among consumers because of its delicious meat and rich nutrition. It is mostly consumed as sashimi in China currently, so the quality of fish as well as its hygiene and safety have become a major concern for consumers. Biogenic amine is a factor that has a significant impact on the safety of fish. This paper reviews the latest research on the prevention and control technology of biogenic amines at home and abroad, introduces the prevention and control technologies with more applications and better prospects. Furthermore, the emphasis is towards current researches on bioamine detection technology adopted in seafood such as tuna. Taking consideration of the current market demand, some specific prospects have been opened up for the future development of bioamine prevention and control technology and biogenic amine detection technology.
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  Research progress of environment-friendly packaging materials based on soy protein isolate

  SUN Jialin, YUAN Yujiao, ZENG Huanhuang, YANG Jinyi, MU Kaiyu, YAN Jingyun, LIU Fuguo, MA Cuicui

  Food and Fermentation Industries. 2019, 45(24): 269-277. https://doi.org/10.13995/j.cnki.11-1802/ts.022833

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  Soy protein isolate film has good gas barrier property and biodegradability, and is often prepared by dry or wet method. However its weak mechanical properties limit its wide application in food system. The functional properties of single soy protein isolate film can be improved by modifying and combining with polysaccharide. In this review, the method, modification technique and related performance indexes of constructing edible film materials based on soy protein isolate were discussed. And we also reviewed the stabilizing effect of soy protein isolate edible film on functional factors and its application in food preservation. At the same time, the edible packaging materials with excellent performance and multifunctional properties were prospected in order to provide reference for the development of environmentally friendly packaging materials.
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  Research progress on extraction and manufacture technique of low methoxyl pectin

  LIU Xinxin, LIU Zhongdong

  Food and Fermentation Industries. 2019, 45(24): 278-284. https://doi.org/10.13995/j.cnki.11-1802/ts.021935

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  Low methoxyl pectin (LMP) has been widely used in traditional food industry owing to its unique gel thickening properties and good flavor. Recently, its role in medicine and health care has been widely reported. However, due to the limitations on processing technology and equipment, there are only fragmented and small-scale producers in China. The growing demand for LMP in China needs to be supplied by industrially developed countries at a high price. Therefore, this paper mainly reviews the acid extraction, acid deesterification, alkaline deesterification, enzymatic deesterification, amidation technology and other emerging extraction and preparation methods of LMP over the past 20 years both at home and abroad. Meanwhile, the research and applications trends of LMP were reasonably forecasted, attempting to provide valuable information for China′s LMP manufacture industry.