25 July 2015, Volume 41 Issue 7

    

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  Food and Fermentation Industries. 2015, 41(7): 1.

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  Reducing ethanol formation in pyruvate fermentation of Saccharomyces cerevisiae by reducing activities of the key enzymes in ethanol pathway

  WU Man-zhen,LI Peng-yue,SU Ke,XU Guo-qiang,JIANG Ling-huo

  Food and Fermentation Industries. 2015, 41(7): 7.

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  Four-carbon dicarboxylic acids are widely used in food,pharmaceutical,and chemical industries.Saccharomyces cerevisiae is regarded as the best candidate microorganism for producing four-carbon dicarboxylic acids,however,there is strong tendency for ethanol formation under fully aerobic conditions when sugar are present in excess in batch culture,which leads to the loss of carbon flow and cofactor when the desired product are four-carbon dicarboxylic acids.In this study,it showed that deletion of both the pyruvate decarboxylase 1 (PDC1) and the alcohol dehydrogenase 1 (ADH1) genes significantly reduced cell growth.Furthermore,deletion of both PDC1 and ADH1 also reduced Pdc and Adh enzyme activities,decreased ethanol production,and increased pyruvate production under optimal fermentation conditions,which led to 63.8％ decrease of ethanol and 2.0 g/L pyruvate accumulation compared to the control.Therefore,the strategy might be valuable to reduce carbon flow toward ethanol to improve production of C4-dicarboxylic acids and other organic acids.
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  Co-immobilization of glucose oxidase and catalase on ion exchange resin

  BI Chun-yuan,REN Ting-yue,ZHANG Jin-ling,DU Yi,LI Jing-long

  Food and Fermentation Industries. 2015, 41(7): 13.

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  Glucose oxidase (GOD) and catalase (CAT) were co-immobilized on five kinds of macroporous anion exchange resins,wherein resin D201 showed the excellent immobilization.Using glutaraldehyde as cross-linking agent,the enzyme was immobilized through absorption and cross-linking.The preparation conditions and enzymatic properties of the immobilized enzyme were studied.The optimum conditions for the immobilization were as follows:GOD/CAT =1/1 (U/U);the adsorption pH,temperature and time were 7.5,30℃ and 6 h respectively.The crosslinking temperature and time were 4℃ and 12 h respectively,and the concentration of the crossinking agent (glutaraldehyde) was 1％ (V/V).The highest enzyme activity retained 30.8％.Compared with free enzyme,the thermal stability and pH stability of co-immobilized GOD-CAT resin were increased.Enzyme activity retained more than 90％ of the initial activity after 10 batches of intermittent operation.
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  Preparation of crystalline L-ornithine phenylacetate from L-ornithine fermentation broth

  DING Jun-feng,ZHU Chao,HUANG Zhi-xu,WAN Hong-gui

  Food and Fermentation Industries. 2015, 41(7): 19.

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  Herein crystalline L-ornithine phenylacetate was prepared by complexation of L-ornithine fermentation broth pretreated by membrane separation and ion exchange with benzene acetic acid.The influences of the adding time and amount of seed crystals,dropping speed of ethanol and stirring rate on the average particle size and purity of the crystalline were investigated by single factor test.The optimal crystallization conditions for mother liquid with a primary concentration of 800 g/L were as follows:4wt％ seed crystals were used when the volume ratio of anhydrous ethanol to initial crystal liquor was 0.4,together with a dropping rate of 0.8 mL/min for ethanol and a stirring rate of 200 r/min.The mean diameter of the final product was 614.7 μm and its purity was 98.3％.The total yield of the final product was 72％.The obtained product was identified by comparing its X-ray powder diffraction pattern with the literature.
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  Optimization of fermentation conditions for pullulanase production by recombinant Escherichia coli

  WANG Xiao-lan,MU Xiao-qing,XU Yan,NIE Yao

  Food and Fermentation Industries. 2015, 41(7): 24.

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  By using auto-induction system,the fermentation conditions including oxygen and pH were controlled in a 7-L batch system,and then fed-batch fermentations were carried out using glycerol as a carbon source and lactose as inducer so as to discuss the effects on fermentation by different feeding modes.The optimum conditions were found to be as follows:the dissolved oxygen concentration was maintained at 20％ ～30％,the culture pH was kept at 7.60,and glycerol was added by the rate of 0.8 g/(L · h) at 9h,lactose was added by the velocity of 0.2 g/(L · h) at 20 h.Using the optimal conditions,concentration of cells and activity of pullulanase were increased from 12.58 to 42.25 and from 356 U/mL to 1200 U/mL respectively,which were 3.36 and 3.37 times of those in fed-batch fermentation.
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  Influence of salt stress on metabolite of Bacillus subtilis

  LIU Yang,DENG Jing,WU Hua-Chang,ZHANG Jian-Jun,GONG Jia-Lu,ZHENG Pin,CHENG Jian

  Food and Fermentation Industries. 2015, 41(7): 29.

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  In order to investigate the influence of salt stress on main metabolite of Bacillus subtilis,the changes of amino acid,volatile flavor components and physicochemical indexes including reducing glucose consumption,cell dry weight,lactic acid concentration and amylase activity were measured by automatic analyzer for amino acid and HSSPME-GC-MS.After cell adaptation period,B.subtilis B15 had the fastest rate of glucose consumption and the lowest rate of cell growth under high salt stress.At the same time,the producing and consumption rate reached highest in culture broth containing 10％ NaCl.Along with strengthen of salt stress the increasing Asp,decreasing Ser and unchanged His and Phe were detected.Acetic acid ethenyl ester and methoxyacetic acid,pentyl ester only existed in control medium,whose concentration were lower and existing phase was shorter.The accumulation of 3-hydroxy-2-Butanone increased consciously in middle salt stress.Only in high salt stress we could detect furfural,hexanal,trichloromethane and 1-hexanol.2,5-dimethyl-pyrazine and benzaldehyde only were found under salt stress.Under high salt stress cell consumed glucose to synthesis products or energy metabolism,not to increase cell dry weight.Lactic acid played an important role in resisting hyper osmosis.High salt stress stimulated amino acid pathway with oxaloacetic acid as metabolic precursor.Hyper osmosis stimulated some metabolic pathways to produce new metabolite which existed in control medium.This study could help us to understand the change of metabolic direction in cell under high osmosis stress.
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  Compositional discrepancy of volatile compounds in fermented grains and distilled grains of Luzhou-flavor liquor

  LANG Zhao-wei,LU Zhen-ming,GONG Jin-song,WANG Song-tao,SHEN Cai-hong,SHI Jin-song,XU Zheng-hong

  Food and Fermentation Industries. 2015, 41(7): 34.

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  Composition of volatile compounds in fermented grains and distilled grains of Luzhou-flavor liquor were analyzed by headspace solid phase micro-extraction (HS-SPME) combined with gas chromatography mass spectrometry (GC-MS).The results showed that the compositions of volatile compounds in fermented grain and distilled grain were similar,while their relative contents were obviously different.After distillation,the relative content of alcohols in distilled grains reduced 21.68％ compared with fermented grains,while the relative contents of acids,carbonyl compounds,phenolsand esters increased 10.83％,6.68％,0.21％ and 4.08％,respectively.The peak area percentages of most of esters (except isoamyl acetate,butyl hexanoate,ethyl nonanoate andphenethyl acetate) in distilled grains were less than those in fermented grains.This suggested that those esters were distilled to raw liquor more easily.At the same time,some acids were produced by the thermal decomposition of relevant esters.Because of the high boiling point,they were survived for the next round of fermentation.
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  Establishment and validation of predictive model of Salmonella in beef

  Food and Fermentation Industries. 2015, 41(7): 38.

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  In order to predict and monitor the growth of Salmonella in chilled beef,the predictive growth models for Salmonella under isothermal conditions and fluctuant conditions were respectively established.[Methods] Salmonella strains were inoculated to the surface of contamination-free chilled beef,then samples were placed at 0,4,7,10,15 and 20 ℃,and Salmonella kinetic growth curves were monitored during different storage periods.The primary predictive model of Salmonella was developed by the modified Gompertz equation or Linear equation.The secondary predictive model was established by the Ratkowsy-square root model.Meanwhile,the effectiveness of models was respectively validated under constant temperature and variable temperature conditions.The modified Gompertz equation could well describe the growth curves under 4 ～ 20 ℃ (R2 ＞ 0.99),while Linear equation was better at 0 ℃.Square root model could well describe the significant linear relationship of temperature with maximum rate and lag phase (R2 ＞ 0.96),which means the secondary predictive model of Salmonella were obtained as well.Comparing predictive data with experimental data at 9 ℃,12 ℃and fluctuant temperatures,bias factor (Bf) were 0.913,0.997,and 0.889,and accuracy factor (Af) were 1.118,1.019 and 1.147,respectively.The predictive growth models could predict the growth of Salmonella in chilled beef effectively.
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  Diversity and phylogeny of cold-adapted yeast from melt-water in the No.1 Glacier, Tianshan Mountains

  ZHENG Xiao-ji,SUN Hai-long,GUAN Bo,JIANG Yuan-li,NI Yong-qing

  Food and Fermentation Industries. 2015, 41(7): 45.

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  Theculturable yeast from melt-water of the Glacier No.1 in the Tianshan Mountains,were isolated and screened.The growth characteristics,system development diversity of psychrophilic yeast and microbial species diversity in the glacial environment were investigated,which laid the foundation for collection and protection of psychrophilic yeast resources and development of its related potential biological technology.The screening media of RB was used to isolate yeast strains.The optimum growth temperature,growth pH and salt resistance on the separation of the strains were tested.The productions of extracellular enzymes from strains were respectively detected through selective medium.26S rRNA gene sequence analysis was used to determine system evolution status of psychrophilic yeast.The strains with highly homologous 26S rRNA genes were further distinguished through the MSP-PCR fingerprint technology.Of the total 68 strains of yeast isolates,15 representative strains were selected according to the initial clustering of colony morphology and cell morphology and were sequenced.The results showed that these 15 yeasts strains respectively belonged to 7 genera of basidiomycotina and ascomycetes,only BCY-12 belonged to ascomycetes of Pichia genera,other all belong to basidiomycotina,wherein the cryptococcus accounted for one third of the total.Research on enzyme production traits showed that 7 strains could produce lipase,4 strains could produce lipases,11 strains could produce amylase,11 strains could produce protease,3 stains could produce pectinase,and 2 strains could produce chitinase.The psychrophilic yeasts were abundant in the Glacier.Phylogenetic diversity was obvious and enzyme production characteristic was different.According to the growth temperature,most isolates belonged to the cold resistant strains,wherein strains of the Cryptococcus genus were dominant population.
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  Identification of Debaryomyces strain isolated from ice grape juice and study on its tolerance

  LIU Zhuang,GANG Jie,TU Mao-lin,XIE Bin,HU Wen-zhong,ZHANG Ping

  Food and Fermentation Industries. 2015, 41(7): 51.

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  The yeasts isolated from Vidal ice grape juice were screened and identified to provide scientific basis for indepth study on the diversity of yeasts in ice grape juice and the fermentation of ice wine with local yeasts.One yeast strain screened from the ice grape juice was preliminary analyzed by using WL nutrient culture medium and microscopic cell morphology experiments.The yeast was identified by physiological and biochemical experiments and the sequence analysis of 26S rDNA D1/D2 region.The tolerance experiments had been done.The results showed that the yeast strain was Debaryomyces.The yeast had better tolerance to glucose,sulfur dioxide,alcohol,and acid.The yeast could be applied in ice wine brewing to improve its flavor and taste.
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  Diversity analysis and identification of antioxidantive Bacillus spp.

  XIE Xin,LYU Xiao-teng,YANG Ying-ge,HUANG Ji-xiang

  Food and Fermentation Industries. 2015, 41(7): 57.

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  The spore-forming strains were isolated form Douchi samples and screened for producing antioxidantive ingredient by using several antioxidant assay methods.Using DPPH radical scavenging activity of fermented soybean meal supernate as initial screening index,twelve strains with the DPPH radical scavenging rate of 86.2％ ～ 96.6％ were selected.Six antioxidant assays including hydroxide radical scavenging method were used for rescreening.The peptide concentration of supernate was measured.The results of rescreening showed low correlation value among different antioxidant assay methods.There were significant linear positive correlations between total-antioxidant-capacity and hydroxide radical scavenging,and between total-antioxidant-capacity and superoxide anion radical scavenging.The peptide concentration didn't show any significant positive correlation with the results of antioxidant assays,and showed significant negative correlation with inhibition rate of lipid peroxidation.It prompted the diversity in the type and mechanism of antioxidants produced by twelve strains.The selected strain,HFBL261,was identified as Bacillus subtilis through phenotype and 16S rDNA sequencing.
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  Comparison of the activation rate between the recombinant bovine and camel prochymosin

  PU Yan,ZHANG Fu-chun

  Food and Fermentation Industries. 2015, 41(7): 63.

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  The recombinant bovine and camel prochymosins were expressed in prokaryotic system.The inclusions were dissolved and renatured,then the mature chymosins were produced by acidification/neutralization treatment.We found that the activation rate of these two recombinant prochymosins had obvious difference.The bovine prochymosins were fully activated within 2 h in pH2.0,and the camel prochymosin need above 3d on the same conditions.The propeptide of the camel prochymosin was whole/or partly replaced with the corresponding sequences of the bovine prochymosin.Two fusion proteins MUT-1 and MUT-2 were obtained after expression and renaturation by the same ways.The fusion protein MUT-1 could not be activated in pH2 ～ 8.5,and the fusion protein MUT-2 had the similar activation rate with the recombinant prochymosin.It suggested that the activation of prochymosin not only involved electrostatic interactions between the propeptide and the enzyme active site,but also related to the structure or enzyme activity of chymosin.
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  Inhibition of intrinsic formaldehyde in shredded dry squids by blueberry leaves polyphenols

  LI Ying-chang,ZHANG Xiao,ZHANG Zhi-xiu,YI Shu-min,HUI Li-juan,LI Jian-rong

  Food and Fermentation Industries. 2015, 41(7): 70.

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  The inhibition of intrinsic formaldehyde in shredded dry squids by blueberry leaves polyphenol were studied.The soaking and cooking time of sliced squid,soaking concentration and time of blueberry leaves polyphenols and water rehydration were studied.The results showed that the best formula was:polyphenols from blueberry leaves 0.1％,the best soaking time was 12 h.Soaking in blueberry leaves polyphenols and cooking was the best methods.Formaldehyde and dimethylamine content in rehydrated products were significantly lower than the control ones.Blueberry leaves polyphenols decreased formaldehyde content in shredded squid processing by inhibiting trimethylamine oxide decomposition at high temperature and reacting with formaldehyde.
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  Research of algae oil microcapsule

  LYU Jun-wei,YANG xian-qing,LIN Wan-ling,MA Hai-xia,WEI Ya,LI Lai-hao

  Food and Fermentation Industries. 2015, 41(7): 75.

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  Soy protein isolate and maltodextrin were used as wall material and algae oil microcapsule was prepared by spray-drying.The formula investigated by single factor and optimized by orthogonal array design were as followings:the soy protein isolates and maltodextrin ratio 1∶2,the solid content in the wall material 15％,the suitable proportion of core material and wall material 1 ∶ 2,the ratio of fatty acid monoglyceride and sucrose fatty acid ester 3 ∶7 and the amount was 3％,The optimum spray drying conditions were:the inlet temperature 170 ℃,and outlet temperature 70 ℃,the pressure of homogeneous 45 MP.Under these conditions,the capsulation efficiency was 91.2％.The algae oil microcapsules produced under the optimal conditions had good sensory quality,solubility and oxidative stability with low water content.
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  Study on the preparation and antioxidation activities of polysaccharide secretion and mucopolysaccharide from Channa argus

  SUN Li-ping,BAO Chang-jun,LIU Jian-hua,SU Xue-jiao,SUN Yun

  Food and Fermentation Industries. 2015, 41(7): 81.

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  The polysaccharide secretion in the water from the fish and mucopolysaccharide from Channa argus skin,scale and bones were extracted.The antioxidation and monosaccharides composition of the polysaccharides were investigated.Results showed that the polysaccharide was 66.5％ and mucopolysaccharide was 37.9％ in the extraction.The secretion of polysaccharide mainly contained galactose (382.0 μg/mg),arabinose (353.0 μg/mg),rhamnose (87.7 μg/mg) and mannose (25.3 μg/mg).While glucuronic acid (88.6 μg/mg),glucosamine (78.8 μg/ mg),galactose (63.9 μg/mg),galacturonic acid (44.3 μg/mg),xylose (39.4 μg/mg),glucose (22.0 μg/mg),rhamnose (16.4 μg/mg),fucose (7.8 μg/mg),arabinose (7.4 μg/mg) were determined from mucopolysaccharide.The secretion of polysaccharide showed significant reducing power,DPPH-scavenging activity,OH-scavenging activity,ABTS-scavenging activity.The antioxidant activities were correlated well with the polysaccharide concentrations (P ＜ 0.05).Mucopolysaccharide showed significant OH-scavenging activity.However,reducing power,DPPH-scavenging activity and ABTS-scavenging activity were not obvious.
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  Fermentation process of beverages with anti-alcohol and hepatoprotective efficacy

  Food and Fermentation Industries. 2015, 41(7): 86.

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  The orthogonal experiment was used to optimize fermentation process for Lactobacillus fermentation extracted liquid from flos Puerariae and Hovenia dulcis.First,Lactobacillus plantarum was cultured by activation and domestication to adapt to growth environment.According to logarithm of the number of viable cells,total flavonids,total acid,pH and sensory score,the optimal conditions including sucrose and glucose ratio,the amount of inoculation,fermentation temperature,fermentation time and amount of sugar were determined by single factor experiment.Using logarithm of the number of viable cells and sensory score as response values,the appropriate factors and levels were selected to design orthogonal test.The results showed that optimum fermentation conditions of fermented beverages for Lactobacillus plantarum PMO strains were inoculation of 3 ％,fermentation temperature of 37 ℃,fermentation time of 12 h,and sugar of 7 ％.
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  Development and quality assessment of ‘Bei Bing Hong ’sparkling wine

  WANG Hua,ZHANG Li,DING Ji-xing,LI Hua,DUAN Qi,CUI Chang-wei

  Food and Fermentation Industries. 2015, 41(7): 93.

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  Sparkling wine was developed using vitis amurensis ‘ Bei Bing Hong’ as raw material through new technology.Quality assessment system for ‘ Bei Bing Hong’ sparkling wine was established through four aspects including the basic physicochemical index,phenolic compounds,aroma compounds and sensory characteristics.Basic physiochemieal composition of the sparkling wine met the requirements of National Standard.The total phenol,tannis and total flavonoids were higher,while total anthocyanins and flavanol were lower.17 kinds mono-phenolics were detected including 6 flavonoids (17.70 mg/L,32.47％) and 11 non-flanvonoids (36.81 mg/L,67.53％).By SBSE-GC-MS analysis,72 aroma compounds were identified in the sparkling wines,and the aroma profile was mainly contributed by esters,carbonyls,alcohols,and terpenes.Typical aroma characters of Bei Bing Hong sparkling wine were fruity aroma such as apple,apricot,pear,strawberry,cherry and sweet melon.The results showed that the sparkling wine had slight structure,potation to age,high antioxidant activity,and intense flavors,which indicated that the quality of sparkling wine made from ‘ Bei Bing Hong’ was good.
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  Research on preparation conditions of purebred Monascus Koji

  LIN Qiu,MA Ying-ying,YANG Jian-gang,LIN Yan,WU He-chuan,DOU Xiao

  Food and Fermentation Industries. 2015, 41(7): 99.

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  On the basis of single-factor test,optimization study on the three major factors (inoculum,cultivation time,temperature) that affected the production of purebred Monascus spores was conducted through BBD response surface experiment.The " Design-Expert" software was applied to process the experimental data,and the results showed that,in the trial-level range,cultivation temperature had larger effect on the test results,while the inoculum and cultivation time had little effect.The optimum conditions in preparation of purebred Monascus Koji were as follows:inoculation amount of 0.37％,cultivation temperature of 32.69 ℃,cultivation time of 7.06 d,and 0.1％ lactic acid.Under these conditions,the perdictive capacity of esterification was 108.64 mg/g,and the actual measured capacity of esterification was(107.85 ±0.51) mg/g,the actual measured value was very close to computer predictive value.
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  Study on the process of fermented milk containing Lactobacillus rhamnosus

  ZHANG Ming,DAI Qing-mei,REN Fa-zheng,YANG Zi-biao,ZHAO Liang

  Food and Fermentation Industries. 2015, 41(7): 104.

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  The objective of this study was to investigate the impact of fermented technology on the growth of Lactobacillus rhamnose and precipitation rate of the fermented milk.Among the six different carbon sources,the glucose was the best for the growth of L.rhamnose.The growth of L.rhamnose and precipitation rate were significantly influenced by fermentation temperature,fermentation time and sterilizing condition.Based on single factor and orthogonal experiment,the optimum conditions were determined to be sterilizing at 115℃ for15 min and fermentation at 37℃ for 84 h.Under these conditions,the viable count of the fermented milk was 8.5 × 108 CFU/mL,and the precipitation rate was 1.1％.
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  Optimization of medium for Lactobacillus acidophilus NCU402 through central composite design

  XIONG Tao,WANG Xin-yue,YANG Zheng-nan,JIANG Ya-ru,LI Hong-ye

  Food and Fermentation Industries. 2015, 41(7): 109.

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  An initial medium for Lactobacillus acidophilus NCU402 (LaNCU402) was determined by single factor experiment.The maximum impact factor was designed by Two-level Fractional Factorial Design and the optimal region was obtained by Steepest Ascent.Central Composite Design and response surface analysis were used to confirm the optimized medium for LaNCU402.Optimized formula was as follows:glucose 1.5 ％,peptone 1％,beef extract 1.458 4％,yeast extract 0.4％,ammonium citrate 0.2％,K2HPO4 · 7H2O 0.2％,MgSO4 · 7H2O 0.02％,MnSO4 · 4H2O 0.005％,NaAc · 3H2O 0.5％,lactose 1.766 5％,tomato juice 31.602 9％,Tween 80 0.1％.Viable cell concentration of LaNCU402 obtained by the optimized medium reached 2.883 3 × 109 CFU/mL,which was 5.029 times of the initial medium(MRS).The study herein provided theoretical basis for starter culture production.
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  Optimization of vacuum freeze-drying peeled prawns by response surface methodology

  LIU Da,DAI Zhi-yuan,CHEN Fei-dong,LIU Ai-chun,LIU Jun-bo,WANG Hong-hai

  Food and Fermentation Industries. 2015, 41(7): 116.

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  the red shrimps were used as study material.The integrated value,which was obtained based on rehydration ratio,surface saturation c1 determined before the rehydration and surface saturation C2,hardness,elasticity and chewiness determined after the rehydration were selected as indicators of dried peeled prawns product.Heating plate temperature,vacuum and blanching time were selected as the independent variable and Box-Benhnken central composite design and response surface analysis principles were used to study the influence on dried peeled prawns product.The simulated quadratic polynomial regression equation of prediction model was set up and the optimum drying conditions was that hot plate temperature 31.25 ℃,vacuum degree 22.81 Pa and blanching time 1.43 min.Under these conditions,the integrated value of peeled prawns products was 57.43 points with the relative error of 1.2％ when compared with the theoretical predictions of 58.136 8 points.These results indicated that the equation obtained in our study could be used as practical guidance in peeled prawns production.
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  Effects of selenium and zinc on the antioxidant activity of Morel polysaccharides

  HUANG Ling-ling,SU Cai-xia,ZHANG Zong-shen,JIN Zhao-xia

  Food and Fermentation Industries. 2015, 41(7): 122.

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  To improve the antioxidant activity of Morel polysaccharides,selenium and zinc trace elements were added exogenously.On the basis of single factor experiments,the optimal concentration of selenium and zinc were 0.2 g/L and 0.15 g/L,respectively.The antioxidant activities of the polysaccharide fractions were evaluated by assays of various antioxidants in vitro including superoxide anion,hydroxyl radical-scavenging activity and the total reducing power.VC was the positive control.The results showed that the scavenging rate of O2-· and · OH was increased by 50％ and 20％ respectively when the selected selenium and zinc elements was added.When the concentration of the samples solution were 3 mg/mL,intracellular polysaccharides containing selenium (IPS-Se),intracellular polysaccharides containing zinc (IPS-Zn) and intracellular polysaccharides (IPS) for O2-scavenging rates were 98.46％,96.7％,48.5％,respectively;· OH scavenging rates were 50.64％,40％,30.35％,respectively.They were all weaker to the same concentration of Vc.By comparing the IC50,we found that the antioxidant activities of selenium polysaccharides were significantly higher than normal polysaccharides,and zinc made the intracellular polysaccharide scavenging rate of O2-increased by 3 times.
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  Effect of temperature on spectral characteristics and antioxidation of Maillard reaction products derived from chicken bone protein hydrolysate

  XU Dan,GONG Yan-dan,Shen Yan-fei,NIE Xiao-hua

  Food and Fermentation Industries. 2015, 41(7): 126.

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  Maillard reaction products (MRPs) were prepared by heating chicken bone protein hydrolysate with galactose.The browning,intermediate products,fluorescence intensity and antioxidant capacity (DPPH radical scavenging activity,hydroxyl radical scavenging activity and reducing power) of MRPs were evaluated and compared at different temperature.The results showed that temperature was an important factor influencing the spectral characteristics and antioxidant activity of MRPs.The browning,intermediate products,fluorescence intensity and antioxidant capacity of Maillard reaction increased with the increase of temperature.Moreover,the DPPH radical scavenging activity and reducing power of MRPs correlated well with browning intensity and intermediate products.
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  Process of purifying the flavonoids by chitosan and polyamide from waste residue of Stevia rebaudiana

  Food and Fermentation Industries. 2015, 41(7): 130.

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  The purification and extraction of flavonoids by chitosan and polyamide from waste residue of Stevia rebaudiana ethanol solution and optimization of purification were studied.With flavonoids purity as the index,we analyzed the chitosan flocculation by single test and orthogonal test.The polyamide purification process was studied by the properties of the adsorption,desorption,the adsorption kinetics and isotherm.The optimum condition was obtained by comparing the different sample concentration,absorption velocity,ethanol concentration and velocity for desorption.The results showed that the appropriate conditions of the process were as follow:the sample was stirred for 15 min with 1.0 mL chitosan solution at 35 ℃ and pH 5.The sample concentration for absorption by polyamide was about 0.2 mg/mL and the velocity was 1.5 mL/min.The desorption was 60％ ethanol at 1.5 mL/min.The purity were 53.42％,increased about more than 5 times.This progress solve the problem of hard to reuse polyamide,reduce the cost greatly,and can be used to pure the flavonoids extracted from Stevia Rebaudiana waste residue.
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  The functional properties and application of Purslane seed meal protein

  YU Hong,CHAI Wen-jie,WANG Cong,JING Si-qun

  Food and Fermentation Industries. 2015, 41(7): 137.

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  With purslane seed meal protein as raw material,taking water holding capacity and the other functional properties and HLB as index,we investigated the functional properties of purslane seed meal crude protein and its effects on the stability of walnut emulsion.The results showed that the foaming and water holding capacity of purslane seed meal protein were lower than that of soy protein isolate,while oil retention was slightly higher.Furthermore,the emulsification and emulsion stability were much higher than that of soy protein isolate.The value of HLB of purslane seed meal protein was 11,the optimum dosage was of 5 mg/g when it was used alone in walnut emulsion,and the sedimentation rate was of 0.034 g/mL.The optimal formula of blend emulsifier was as follows:the mass fraction of purslane seed meal protein,Tween-80 and Tween-20 were of 55％,26％ and 19％,respectively.The optimum dosage of mixed emulsifier was of 4 mg/g.The results showed that purslane seed meal protein had good property of stabilizing emulsion.
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  Rapid diagnostic methods for Vibrio parahaemolyticus in seafood using LAMP-HNB

  JI Yi-fang,HU Wen-zhong,JIANG Ai-li,FENG Ke

  Food and Fermentation Industries. 2015, 41(7): 142.

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  The loop-mediated isothermal amplification (LAMP) combined with hydroxyl naphthol blue (HNB) was used as new method LAMP-HNB to rapidly detect Vibrio parahaemolyticus.The primers were designed according to the gene tlh of Vibrio parahaemolyticus.Hydroxy naphthol blue (HNB) 1 μL (reaction concentration 150 μ,mol/L) was used as the indicator to judge the result.The results were judged according to the change of color and verified through electrophoresis.This method was compared with PCR to judge its sensitivity and specificity.The specificities of the LAMP-HNB and PCR methods were consistent,but the detection limit of LAMP-HNB assay was 10 ～ 100 times more sensitive than that of the PCR assay.So LAMP-HNB was more specific and sensitive.The detection results of seafood samples from LAMP-HNB reaction were similar to those from PCR assay and national standard method.
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  Establishment of multiple PCR for detection of three kinds of common bacteria in dairy products

  YAN Han,LYU Guo-qin,ZHANG Yang,ZHANG Xiao-yan,FENG Xu,WANG Li-wei

  Food and Fermentation Industries. 2015, 41(7): 149.

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  The genome DNAs of Escherichia coli,Staphylococcus aureus and Salmonella were extracted.The pho A gene of Escherichia coli,nuc A gene of Staphylococcus and inv A gene of Salmonella were used as the target genes.A multiplex polymerase chain reaction assay for simultaneous identification of three pathogenic bacteria was established.In contrast to national standard methods,the sensitivity and specificity of multiplex PCR in detecting three bacteria from dairy products were studied.The results showed that the detection results by multiplex PCR method were the same as national standard methods.The results were stable in simulated examination.The multiplex PCR method was more rapid,sensitive and specific than national standard method.The established multiplex PCR method could provide the scientific evidence in detection of pathogenic bacteria from dairy products.
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  Simultaneous determination of 28 polychlorinated biphenyls in aquatic products using gas chromatography

  Food and Fermentation Industries. 2015, 41(7): 155.

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  A method was established for simultaneous determination of 28 polychlorinated biphenyls (PCBs) in aquatic products using gas chromatography.Samples were extracted by the solution mixed with hexane and dichloromethane at the ratio of 1∶ 1.The extraction solution was purified with concentrated sulfuric acid,neutral aluminum and florisl and detected by gas chromatography.The analysis was then confirmed by gas chromatography coupled to tandem mass spectrometry.The results showed that the linear range was from 2.00 to 200 μg/L with good linearity (r ＞0.999 1).While spiked at 0.50 μg/kg and 10.0 μg/kg,the recoveries of 28 PCBs ranged from 82.4％ to 106％ and 88.2％ to 97.8％,respectively.The relative standard deviations (RSD) of the two spiked levels were ranged from 0.34％ to 5.95％ and 5.97％ to 13.3％,respectively.Limit of detection (LOD) and Limit of quantification (LOQ) values were ranged from 0.021 to 0.12 μg/kgand 0.07 to 0.40 μg/kg,respectively.The method can be used to detect 28 PCBs in aquatic products simultaneously.
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  Determination of volatile flavor components of Leiocassis longirostris muscle by head space solid phase micro-extraction and gas chromatography-mass spectrometry

  CAO Jing,ZHANG Feng-ping,YANG Xin-yi,DU Xue-li,LIU Yaomin,WANG Xi-chang

  Food and Fermentation Industries. 2015, 41(7): 160.

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  The volatile flavor compounds in dorsal and abdominal meat of cultured Leiocassis longirostris were extracted by headspace solid phase microextraction (HS-SPME) and gas chromatography and mass spectrometry (GC-MS).A 65 μm Polydimethylsiloxane/ Divinylbenzene (PDMS/DVB) fiber was selected for HS-SPME.The results showed that 31 volatile flavor compounds were isolated and identified from the dorsal muscles,and 47 compounds were detected from the abdominal muscles including alcohols,adehydes,ketones,hydrocarbons and esters,25 compounds are identical.The compounds of 1-penten-3-ol,1-octen-3-ol,pentanal,hexanal,heptanal and nonanal made a great contribution to the flavor of cultured Leiocassis longirostris.According to the comprehensive analysis,the odor of dorsal meat was stronger than abdominal meat,which may be associated with the content of carbonyl compounds and alcohols.
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  On-line monitoring of methanol and glycerol in health care products synthesis

  MAO Xiao-ting,JIN Shang-zhong,ZHOU Peng-wei,LI Min-chao,TANG Hai-tao

  Food and Fermentation Industries. 2015, 41(7): 166.

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  Mid-infrared spectral analysis can detect synthetic compounds nondestructive during the processing and without sample pretreatment.In this paper,we used Fourier transform mid-infrared spectroscopy (FTIR) and Attenuated Total Reflectance (ATR) infrared accessories to monitor glycerol and methanol infrared process in health care products synthesis.PLS model of glycerol and methanol showed good prediction ability.Correlation coefficient (R2) of glycerol and methanol infrared models was were 0.985 and 0.9987,respectively.We have successfully monitored the change trend of the glycerol and methanol content in the process of health products synthesis.The monitor successfully detect that glycerol and methanol were run out after 40 h and 6 h in the reaction tank.The infrared spectrum detection technology can well monitor the glycerol and methanol infrared process in the process of health products synthesis.
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  Determination of glyceric acid and other metabolites in fermentation broth by ion-exclusion liquid chromatography

  FANG Ya-kun,JIN Kui-qi,LIU Yu-peng

  Food and Fermentation Industries. 2015, 41(7): 171.

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  A method using a refractive index detector to detect glyceric acid and other metabolites in the fermentation broth was described.Glyceric acid,glycerol and dihydroxyacetone were successfully separated by a sulfonated polystyrene divinyl benzene column (Aminex HPX-87H) with a refractive index detector.It is found that the optimal conditions were as follows:column temperature was 60 ℃,and 5 mmol/L sulfuric acid containing 20％ acetonitrile was used as mobile phase.These conditions were applied to the quantification.The linear range for glyceric acid,glycerol and dihydroxyacetone were 0.2 ～ 1 g/L and the correlation coefficient of them were 0.999,0.992,and 0.994,respectively.Recoveries of glyceric acid,glycerol and dihydroxyacetone added to culture were (99.52 ± 1.30) ％,(97.61 ± 1.33) ％,and (98.52 ± 1.58) ％,respectively.The method was accurate,rapid and suitable for routine analysis.
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  Analysis of volatile components in low acidity Sichuan-style sausage produced by fermentation with mixed strains

  Food and Fermentation Industries. 2015, 41(7): 175.

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  The low acidity Sichuan-style sausage was processed with inoculated starter under controlling temperature and humidity,in which the volatile components were extracted using headspace solid phase micro-extraction (HSSPME) and then analyzed by gas chromatograph-mass spectrometry (GC-MS).The results showed that a total of 80 volatile components were found in four kinds of Sichuan-style sausage,wherein hydrocarbons,esters and alcohols were the main flavor substances.There were a lot of kinds of esters,acids and hydrocarbons in low acidity Sichuanstyle sausage,wherein the relative content of acetic acid was 1.35％,which was higher than that in control groups.The relative content of esters,alcohols and aldehydes were 22.16％,21.29％ and 14.26％,which were higher than those in control groups.The relative content of linaloyl oxide,hexanal and linalyl acetate were higher than those in four kinds of Sichuan-style sausage.
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  Determination of cyanide in Chinese liquor by isonicotinic acid-pyrazolone spectrophotometry

  LIN Jie,LIU Li,SHI Qian-yu,NI Zhi-yao

  Food and Fermentation Industries. 2015, 41(7): 182.

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  Herein,the affecting factors causing turbidity during the determination of cyanide in Chinese liquor by national standard method (GB/T 5009.48-2003 Isonicotinic acid-pyrazolone spectrophotometric method) and the way to eliminate interference were investigated.The process was optimized and improved.After the samples were heated and hydrolyzed by alkaline agents,pH of the solution was adjusted to neutral with acetic acid.The cyanide was converted to cyanogen chloride after the addition of chloramine-T.Then isonicotinic acid-pyrazolone was added to generate a blue dye.Finally,the cyanide was detected and quantified through spectrophotometer.The results showed that the correlation coefficient was 0.9994 within the detectable range of 0 ～ 0.2 mg/L,and the recovery rate and RSD were 87％ ～ 104％ and 2.85％ respectively.The results were accurate and reliable.
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  Detection the purity of barley seed by using two-dimensional electrophoresis

  SUI Li-li,RONG Zhi-ming,DONG Hui-ming,DONG Liang,ZU Guo-ren,ZHAO Chang-xin

  Food and Fermentation Industries. 2015, 41(7): 185.

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  In this experiment,different purities of barley cultivars by artificial mixing were analyzed by two-dimensional electrophoresis and PDQuest software.The major diverse proteins were found.Linear regression curves of 3D peak? height values from different protein plot and barley purity were made,and the accuratissime was also detected.The experiment had a good performance.This method can be used to accurately detect the purity of barley cultivars.
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  Development of a direct competitive enzyme-linked immunosorbent assay for detection of dapsone in animal foods

  ZHENG Xiao-jiao,ZHANG Jing,ZHANG Ya-zhuo,SHI Chen-shan,WANG Xiang-hong

  Food and Fermentation Industries. 2015, 41(7): 189.

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  A direct competitive enzyme-linked immunosorbent assay (ELISA) was developed to detect Dapsone in animal foods.Hapten dapsone was conjugated with Bovine Sera Albumin (BSA) by diazotization to produce immunogen BSA-DDS used for immunizing rabbit.The rabbit antiserum was purified with ProteinA-Sephros 4B to prepare polyclonal antibody against dapsone.A direct enzyme-linked immunosorbent assay (ELISA) was developed to detect and quantitate dapsone.The bewt synthesis of BSA-DDS and the conjugated-ratio was 1 ∶ 10.The IC50 was 4.78 ng/mL,visual detection limit was 0.03 ng/mL,and recoveries of dapsone in spiked samples ranged from 75.45％ ～ 91.75％.The artificial antigens can be used for preparing specificity anti-dapsone antibody.The method is sensitive and the procedure of sample pretreatment is simple and quick.It is suitable to use in the detection of DDS residues in animal foods on site.
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  Detection of trace fluorine in green tea and Chinese cabbage by decolorant spectrophotometry

  XIONG Hai-tao

  Food and Fermentation Industries. 2015, 41(7): 193.

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  In an acid medium,fluorine ion and Fe3 + could form a stable colorless complex of [FeF6] 3-,causing decoloration of red-orange complex iron acetylacetonate.Based on this observation,we established a novel fading spectrophotometric method for detecting fluorine ion.Under the optimal experimental conditions,the relative absorption intensity showed a good linear relationship with the concentration of fluoride in the range from 4.0 × 10-6 mol/L to 1.0 × 10-4 mol/L,the detection limit was 1.7 × 10-6 mol/L.The relative standard derivation was 4.5％ (c =1.0 × 10-5 mol/L,n =11).This method has been applied to the determination of trace fluoride in Chinese cabbage and green tea with satisfactory results.
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  A viscosity testing method of gelatin solutions based on concentration correction

  YUE Jian-jun,WU Yong-jiang

  Food and Fermentation Industries. 2015, 41(7): 198.

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  To establish a method of detecting gelatin solution viscosity at the different steps with different concentration during its processing.The sample concentration was examined by HZ-10B hydrometer,and the viscosity was examined by ND-1 Brookfield Viscosity meter.Finally the viscosity value was corrected based on concentration with the Concentration Dependency Graph of Gelatin Solution Viscosity.Results showed that all the calibration curves in the graph had good linearity at the second degree.The developed method exhibited good linearity over the range from 30.0 mg/mL to 60.0 mg/mL with correlation coefficients above 0.99.The average recovery rate for corrected viscosity was 100.4％.This method was repeatable and fast,which was suitable for viscosity correction based on concentration at different process steps and different concentrations of gelatin solution.
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  Flavor characteristics of twice-cooked pork flavorings prepared by different methods

  LIU Ping,HUANG Zhan,LU Yang,CUI Xiao-hong

  Food and Fermentation Industries. 2015, 41(7): 202.

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  The twice-cooked pork flavorings were prepared by the thermal reaction and frying,respectively.The flavor characteristics of thermally processed flavoring (TPF) and frying flavoring (FF) obtained were analyzed by descriptive sensory analysis and solid-phase microextraction / gas chromatography-mass (SPME-GC-MS) technology.Compared with FF,TPF possessed strongly meat flavor,lightly sweet and umami,mouthful,greasy-feeling taste,as well as oily reddish-brown.The 91 kinds of volatile substances were isolated and identified from the two flavorings.In the case of TPF,thermal reaction favored the formation of key flavors,and the relative amounts of furan,nitrogen and sulfur compounds were significantly higher than that of FF.Moreover,2-vinyl furan,5-methyl-2-furanmethanol and 2-methyl-2H-furan-3-one,2-acetyl pyridine,2-pyrrolidin formaldehyde,dimethyl trisulfide and 4-methyl-5-vinylthiazole were detected only in TPF.
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  The effect of vacuum tumbling on quality of Tong-An sealed meat and optimization of the processing parameters

  LAI Cai-ru,ZHANG Zhi-gang,SU Yong-yu,HU Tao,YU Mi-hua,LIU Zong-bao

  Food and Fermentation Industries. 2015, 41(7): 208.

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  A central composite rotatable design of three factors was applied to optimize three vacuum tumbling parameters including roller vacuity,total tumbling time and brine concentration on best sensory quality and relatively small shear stress for Tong-an Sealed Meat,a traditional South-Fujian food.It was shown that all the parameters studied had significant effects on shear stress and sensory quality of the food.The optimum conditions for roller vacuity,total tumbling time and brine concentration were 53 kPa,5.5 h and 2.28 ％,respectively.The food has the best sensory quality and relatively small shear stress.By using the optimized parameters,the predicated shear stress and sensory quality were 14.38 N and 7.90 points,respectively.Meanwhile the shear stress was 14.31 N and the sensory quality was 7.83 points in the validated experiment with the relative deviation value of 0.49 ％ and 0.89 ％,respectively.There were no significant differences between predictive value and actual value for shear stress and sensory quality.Compared with static pickling,vacuum tumbling process could help significantly improve the texture quality and sensory quality of this traditional sealed meat.
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  Effect of oxygen concentration in modified atmosphere packaging on the quality of fresh pork meat

  LU Li-li,HU Hong-hai,ZHANG Chun-jiang,HUANG Feng,ZHANG Xue,CHEN Wen-bo,ZHANG Hong

  Food and Fermentation Industries. 2015, 41(7): 215.

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  In order to investigate the effect of O2 concentration in modified atmosphere packaging (MAP) on the quality of chilled pork meat during storage,high barrier property materials and two different gas concentration(80％ O2 + 20％ CO2 and 50％ O2 + 20％ CO2 + 30％ N2) were used in MAP packaging.The usual tray packaging was the control.The gas concentration in packaging,total number of bacteria,surface color,water-holding capacity and tenderness were measured.The results suggested that the gas ratio of the MAP groups maintained constant during storage.The 50％ O2 MAP group can prolong the shelf life of fresh pork 6 days compared with the usual tray packaging,and the shelf life of the 80％ O2 MAP group was the longest;The a* and b* value of the MAP groups is significantly higher (P ＜ 0.05) than the tray packaging group.The water-holding capacity of MAP packaging groups is lower (P ＜ 0.05) than usual tray packaging,and no significant difference between two MAP groups (P ＞ 0.05);The shear force value of the MAP groups is higher than the tray packaging group (P ＜0.05),and shear force value of the 80％ O2 MAP group is less than the 50％ O2 MAP group,but the difference is not significant (P ＞ 0.05).It was concluded that the MAP groups negatively affected meat quality such as water-holding capacity and tenderness,but it can significantly extend the shelf life of fresh pork meat,and the 80％ O2 MAP group had better preservative effect than the 50％ O2 MAP group.
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  Effects of different treatments on the quality of dry-cured beef during storage period

  HU Kai-di,GAN Fang-yuan,LIU Shu-liang,WANG Cheng,HE Li,CHEN Shu-juan

  Food and Fermentation Industries. 2015, 41(7): 220.

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  To prolong the shelf life of dry-cured beef.Different inhibition or sterilization methods including thermal,chemical,thermal cooperated with chemical and ultra-high pressure were used in dry-cured beef,respectively.The variation of quality during storage period (35 days,37 ℃) were analyzed on physical,chemical,microbiological and sensory indexes,and vacuum-packed product was used as a control.The sensory qualities of thermal-treated group changed slightly,and the amount of microorganisms decreased faster,both of acid value (AV) and total volatile basic nitrogen (TVBN) were lower after 35 days in that group;at the end of storage period,the nitrite content of chemical group was lower than others,as 0.7 mg/kg,but its AV and TVBN were higher at 1.83 mg/g and 59.6 mg/kg respectively,with poor inhibition effect on bacteria and yeast.Low nitrite content was showed in thermal combined chemical treatment.AV and TVBN of that group were 1.50 mg/g and 52.5 mg/kg respectively,both of them were the lowest among all treatments.Sensory scores of thermal and thermal combined chemical group were very close,but microorganisms decreased faster.The color of ultra-high pressure treated group was not good,while the sterilization effect was desirable.The nitrite content,AV,TVBN and biomass of microorganism of control group were higher than all treated groups after 35 days.The number of bacteria and yeast of four treated groups decreased during storage.The nitrite content was less than 1.5 mg/kg which was much lower than the national standard.No peroxide value and fungus were detected throughout the storage period.The thermal combined with chemical-treated was the optimal treatment.
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  Study on processing technology of lueyang black-bone chicken sausage

  CHEN Rui

  Food and Fermentation Industries. 2015, 41(7): 226.

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  The processing of chicken sausages prepared by Lueyang black-bone chicken meat was studied.By single factor and orthogonal test method,the sausages processing formula are optimum.The results showed that the pig fat and chicken meat proportion were 20∶ 80(g∶ g),starch 4％,salt 3％,composite spices 2％.Under the above conditions,the product sensory quality was the best.The pig fat and starch improved the quality,and the amount of salt and composite spices significantly improved the flavor.This process of black-bone chicken sausages has a bright color,compact homogenous texture,neatly slices,delicious taste and the very good nutritional value.
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  Effects of 1-MCP treatment on quality and flavor compounds of Line peppers during room temperature storage

  PAN Bing-yan,LU Xiao-xiang,ZHANG Peng,LI Jiang-kuo,CHEN Shao-hui

  Food and Fermentation Industries. 2015, 41(7): 231.

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  The Effects of 1-MCP Treatment on quality and Volatile substance of Line peppers during room temperature storage were tested with chlorophyll,vitamin C content and soluble solid content.Volatile substance of Line peppers was detected and analyzed by gas chromatography mass spectrometry (GS-MS).The results showed that the major volatile components of Line peppers were aldehydes,alcohols,esters composition,accounting for 71.00 ～ 85.92％ of the total.The overall flavor of 1-MCP treatment was better than for CK group during storage.Chlorophyll and vitamin C content in 1-MCP treated products were higher than control CK group during the same storage period and reached its maximum at 6 day;contents of Chlorophyll were 24.85 ± 2.37 and 22.36 ± 2.44 mg/100 g,contents of vitamin C were 30.63 ± 0.67 and 31.48 ± 1.23 mg/100 g,respectively.There were significant differences (P ＜ 0.05) between the two groups of chlorophyll at 9 day and 12 day;content of vitamin C at 0 day and 12 day was significantly different;soluble solid content of CK group and 1-MCP group decreased 14.70％ and 12.48％ respectively.It showed that 1-methylcyclopropene treatment can play a role in paul green,and slowed the rate of change of the vitamin C content.However,there was little influence on the soluble solid content in the Line peppers.It also could delay the process of getting senile and improve the overall flavor of the deterioration rate and improve its storage quality.
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  Effect of salicylic acid treatment on the changes of qualities and antioxidant ability of blueberry fruit

  HUANG Xiao-jie,FENG Xu-qiao,ZHANG Bai-qing

  Food and Fermentation Industries. 2015, 41(7): 238.

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  This experiment was conducted to study the effect of salicylic acid on the change of qualities and their antioxidant ability of blueberry fruit.‘ Elliott’ blueberries (Vaccinium Corymbosum L.) were dipped in different concentrations of aqueous solutions of 0,0.5 or 1.0 mmol L-1 for 10 min.Fruits were then dried in cool air for about 30 min and stored at 1 ℃ for 28 d.Quality change indices were performed every 7 days during fruit storage.The results show that salicylic acid treatment inhibited fruit decay rate and weight loss,maintained TA and TSS,inhibited the decrease of Vc,DPPH scavenging activity and MDA in the fruit.With 0.5 mmol/L salicylic acid treatment,fruit had the highest value of total anthocyanin content.The 1.0 mmol/L salicylic acid treatment has a promising application prospect in fresh-keeping of blueberry fruit.
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  Study on microwave-assisted solvent extraction of rubber seed oil

  WU Yuan,JIANG Dan,BAO Ying,YANG Zhi-da,LIU Yu,HUANG Yao-jiang

  Food and Fermentation Industries. 2015, 41(7): 244.

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  Optimize the method on Microwave-assisted solvent extraction of rubber seed oil from rubber seeds.The rubber seed oil was extracted by Microwave-assisted solvent method and the extraction technique parameters were optimized by response surface method (RSM).The three-level four-factor Box-Benhnken design was used to investigate the effects of different extraction temperature,extraction time,the ratio of solid to solution and microwave power on the extraction yield.The composition of the rubber seed oil was analyzed by the gas chromatograph.The optimum extraction conditions are:extraction temperature is 80 ℃,extraction time is 2 h,the ratio of solid to solution is 7∶1 and microwave power is 555 W.Under the above conditions,the maximum yield of rubber seed oil was 41.32％,nine kinds of aliphatic acid were determined.The fatty acids include myristic acid,arachidic acid,octadecanoic acid,palmitic acid,palmitoleic acid,linoleic acid,α-Linolenic acid,oleic acid and eicosenoic acid.The fatty acid content was 0.115 74％,0.244 23％,6.609 85％,9.645 46％,0.288 59％,40.911 7％,18.403 1％,23.632 4％,0.148 92％,respectively.
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  Study on Zanthoxylum bungeanum seed kernel oil extracted by supercritical CO2 technology

  LIU Tong,YIN Zhong-yi,ZHENG Xu-xu,YAO Shi-yong,LIU Rong,WANG Fei,SHI Chuang

  Food and Fermentation Industries. 2015, 41(7): 251.

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  The supercritical CO2 extraction technology of Zanthoxylum bungeanum seed kernel oil ZSKO) was studied by using single factor and orthogonal array design method.The saponificated Zanthoxylum bungeanum seeds were used as raw material and the yield of ZSKO was used as the index.The results showed that the yield of ZSKO reached 19.73％ ±0.25％ when the material granularity was 40 mesh,the moisture content was 10％,the CO2 flow rate was 80 L/h,the extraction pressure was 35MPa,the extraction temperature was 35 ℃ and the extraction time was 2.5h.The quality indexes of ZSKO (crude oil) could reach to the second grade quality based on Chinese national standard (GB 22479-2008).
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  Effect of extraction methods on the yield and in vitro antioxidant capacity of polysaccharides from Chinese yam (Dioscorea opposita Thunb.)

  GAO Xing-en,WANG Hong-xin

  Food and Fermentation Industries. 2015, 41(7): 256.

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  Polysaccharides from Chinese yam (Dioscorea opposita Thunb.) were extracted with hot water,ultrasonic,microwave and enzymes respectively,and content was determined by phenol-sulfuric acid.Four assay methods for antioxidant capacity in vitro including reducing power,hydroxyl radical assay,DPPH · scavenge activity and superoxide radical assay were applied.The results showed that enzymes extraction methods presented the highest yield,9.65％ and a short extraction time of 120 min.In terms of reducing power,hydroxyl radical assay and DPPH · scavenge activity,enzymes extraction showed the best antioxidant capacity,followed by microwave,hot water and ultrasonic methods.As to the superoxide radical assay,microwave extraction methods was the best when polysaccharides concentration was above 2 mg/ml.Overall,enzymatic methods is better than other methods in improving yield and maintaining the functional activities.Enzyme method also significantly decreases the extraction time and is more safe and environment friendly.
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  Analysis on current pollution of Vibrio parahemolyticus in seafood in China and its controlling strategy

  HAN Xiao-long,ZHANG Hai-yan,CAO Ming-xiu,SHEN Xiao-sheng

  Food and Fermentation Industries. 2015, 41(7): 263.

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  Vibrio parahemolyticus is a kind of typical oceanic foodborne pathogenic bacteria,which is also a primary food poisoning pathogen in China in recent years,especially in coastal areas.It is considered that the number of foodborne disease caused by Vibrio parahemolyticus is as high as 4.951 million in China each year.In order to investigate the pollution situation of Vibrio parahemolyticus and its development tendency in China,the epidemiological survey of Vibrio parahemolyticus for the last decade was analyzed in this paper.24 cities with large seafood consumption in China were chosen as the analysis object.The pollution data of each city during 2006-2013 were analyzed from 3 aspects including overall detection rate,time and space change,and difference between varieties.The existing strategy to control Vibrio parahemolyticus were respectively compared and analyzed from 4 aspects including pollution source,transportation,sales and consumption,so as to provide a reference to control foodborne diseases caused by Vibrio parahemolyticus and reduce the risk of foodborne disease caused by eating seafood.
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  Application of aqueous Two-Phase Systems for extraction and purification of biological products

  FAN Yong,LU Yan-min,CUI Bo

  Food and Fermentation Industries. 2015, 41(7): 268.

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  Aqueous Two-Phase Systems (ATPS) is a liquid-liquid extraction technique that has been widely used to extract and purify a variety of biological products,including proteins,genetic material,low molecular weight products,cells and cell organelles.The main advantages of this technique include continuous processing,mild operating conditions and feasible to scale up.In this review,the application of ATPS for the extraction of biological products and ATPS combined with other new technology are highlighted.Problems and trends of the application of ATPS are discussed.