25 April 2021, Volume 47 Issue 8
    

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  • Effects of strain degradation on the activities of related enzymes in tissue separation and subculture of Volvariella volvacea
    WANG Qiaoli, KONG Zixuan, TAN Qiangfei, YUN Jianmin, ZHANG Wenwei, ZHAO Fengyun
    Food and Fermentation Industries. 2021, 47(8): 1-5. https://doi.org/10.13995/j.cnki.11-1802/ts.025758
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    Tissue separation is often used for purification and rejuvenation of edible fungi, but continuous tissue separation will lead to strain degradation. Using V844 as the initial strain T0, the subculture strain T1-T18 was obtained by continuous tissue isolation and subculture for 18 times. The physiological characteristics of T0-T18 and the enzyme activities related to cellulose, hemicellulose and lignin degradation were measured and analyzed by transcriptology. The results showed that with the increase of subculture time, the colony diameter of V. volvacea decreased gradually, and the mycelial growth rate and biological quality increased at first and then decreased. The activities of exoglucanase, laccase, manganese peroxidase and hemicellulase increased at first and then decreased. Compared with T0, those activities of T18 strain decreased by 34.2%, 71.1%, 90.0% and 58.7%, respectively. The activities of endoglucanase, filter paper enzyme and xylanase were not significantly different at T0-T4, and then began to decline. Compared with T0, T18 decreased by 66.7%, 86.4% and 67.9%, respectively. There was no significant difference in β-glucosidase activity (P>0.05). Transcriptomics analysis of T0, T4, T8, T12 and T16 showed that there were 34 differentially expressed genes related to matrix degradation enzymes (8 up-regulated,17 down-regulated, first up, then down 9). The physiological characters, related enzyme activities and transcription histology of the subculture of V. volvacea were analyzed synthetically. It was found that when the continuous tissue was separated and subcultured for four times, the strain of V. volvacea had obvious rejuvenation effect, but when the continuous subculture was more than 12 times, the tissue isolation and subculture would lead to the strain degradation.
  • Synergetic regulation of gut microbiota by dietary fiber and phenolic compounds in hulless barley
    LU Chaofeng, HUANG Jiaqi, HUANG Yonghua, YANG Shihua, CHEN Bi, YANG Mingjing, LI Yongqiang
    Food and Fermentation Industries. 2021, 47(8): 6-13. https://doi.org/10.13995/j.cnki.11-1802/ts.025804
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    In this study, hulless barley flour (HBF), insoluble dietary fiber-phenolic compounds (IDF-PC) and soluble dietary fiber-phenolic compounds (SDF-PC) were used as experimental materials to analyze the synergetic regulation of gut microbiota by dietary fiber and polyphenol, according to the abundance and diversity of microbes by in vitro colonic fermentation and 16S rRNA high-throughput sequencing. Ferulic acid (FA) was taken as the control. IDF-PC and SDF-PC were extracted and isolated by enzymatic hydrolytic methods. The total phenolic content was determined using Folin-Ciocalteu assay. Moreover, short-chain fatty acids were analyzed by high performance liquid chromatography. The results showed that HBF, IDF-PC and SDF-PC were rich in dietary fibers and phenolic compounds. After in vitro colonic fermentation, these three samples could improve the abundance and diversity of gut microbiota and promote the growth of bacterial groups, including Lactobacillus, Akkermansia, Ruminococcaceae-UCG-005, Ruminococcaceae-NK4A214-group, compared with FA. Fermentation of HBF, IDF-PC and SDF-PC resulted in an increase in SCFAs production and the peak contents in acetic acid, which were (0.29±0.21), (0.15±0.05) and (0.14±0.10) mg/mL, respectively. This study suggests that hulless barley dietary fibers and phenolic compounds have better synergistic regulation on gut microbiota, which can provide scientific basis for hulless barley health promotion and disease prevention.
  • Acceleration of sardine fish sauce fermentation using exogenous
    ZHAO Shuaidong, LIU Ting, JI Xu, YANG Zilu, YIN Xuanwei, SHI Wenzheng, WANG Liping, NING Xibin
    Food and Fermentation Industries. 2021, 47(8): 14-20. https://doi.org/10.13995/j.cnki.11-1802/ts.025777
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    This study aimed to shorten the fermentation process of sardine fish sauce using exogenous protease and Aspergillus YL001. Sardine was divided into two groups, one fermented with exogenous protease only (fish sauce A) and the other fermented with exogenous protease and Aspergillus YL001 (fish sauce B). Fermentation was carried out at 35℃ for 30 days and continued to ferment for 150 days at room temperature. The results showed that the content of amino nitrogen in fish sauce A and B were 7.6 and 10.6 g/L, respectively. Moreover, the content of total soluble nitrogen in fish sauce A and B were 14.2 and 16.3 g/L, respectively. Only fish sauce B met grade Ⅰ according to standard SB/T 10324—1999. Compared with fish sauce A, the contents of amino nitrogen and total soluble nitrogen in fish sauce B increased by 39.5% and 14.8% after 180 days of fermentation. Besides, the content of free amino acid in fish sauce B, especially glutamic acid, was higher than that in fish sauce A. Meanwhile, GC-MS analysis showed that 3-methyl-butyral and 2-methyl-butyral were only detected in fish sauce B. Furthermore, sensory evaluation showed that fish sauce B had better flavor. In general, all the results demonstrated that the mixed fermentation with exogenous protease and Aspergillus YL001 could shorten the fermentation time and improve the flavor of the fish sauce as well.
  • Physiological responses of different food yeasts to glucose feeding strength and heating stress
    CHEN Dunwu, LIU Cuicui, CHEN Xiong, DAI Jun, WANG Zhi, YAO Juan, LI Pei, LI Xin
    Food and Fermentation Industries. 2021, 47(8): 21-26. https://doi.org/10.13995/j.cnki.11-1802/ts.025444
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    Yeast cells often face a series of stress during the fermentation process, such as high temperature, high osmotic stress and ethanol. This work investigated the physiological responses of four food yeasts to glucose feeding strength and gradient heating stress. The results showed that the growth of Pichia kudriavzevii and Saccharomyces cerevisiae were hardly affected by gradient heating stress. High-speed feeding of glucose (400 mL/h) and gradient heating inhibited the reducing sugar consumption of Cyberlindner fabianii, but had no effect on other yeasts. The trehalose accumulation of P. kudriavzevii and S. cerevisiae were highly sensitive to glucose feeding and low stress heating (35, 37 ℃), C. fabianii showed low sensitivity to both glucose feeding and gradient heating stress, while Candida tropicalis intracellular trehalose only began to accumulate under severe heating stress (above 39 ℃). The trehalose content of P. kudriavzevii increased most significantly (3.7 times) after fermentation regulation among all yeasts. Meanwhile, other than C. fabianii, high-speed feeding of glucose was beneficial to ethanol accumulation in P. kudriavzevii, S. cerevisiae and C. tropicalis, especially P. kudriavzevii, which had the highest ethanol content of 48 g/L. These results could guide the selection of high tolerance strains and the application of bioethanol and fermented food.
  • Forming mechanism of volatile compounds of corn oil during heating
    CHENG Kunya, DU Bing, FU Yue, BAO Yuxiang, XIAO Lin, WANG Binchen, GENG Yufeng, DONG Liang
    Food and Fermentation Industries. 2021, 47(8): 27-33. https://doi.org/10.13995/j.cnki.11-1802/ts.025820
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    The volatile components of corn oil during heating were analyzed by vacuum-assisted headspace solid-phase microextraction gas chromatography-mass spectrometry to reveal the mechanism of flavor formation in the process of heating. Fifty two volatile compounds including aldehydes (21), ketones (8), alcohols (9), furans (3), acids and esters (8) and aromatic compounds (3) were identified. At the same time, the temperature for the component formation was also been determined. The results showed that temperature had a great influence on the formation and content of volatile compounds. In the low-temperature ranging from 30 to 100 ℃, the flavor components of corn oil were mainly C6-C10 volatile aldehydes and alcohols. However, when the temperature was over 100 ℃, especially at 150 ℃, many long-chain aldehydes and alcohols, furans, acids and esters were formed. The content of most volatile compounds increased greatly during heating, especially from 120 ℃ to 150 ℃.
  • The effect of different drying methods on properties of gelatin
    ZHU Juncheng, FENG Xin, LI Lusi, MA Liang, DAI Hongjie, FU Yu, HUANG Shaolin, ZHANG Yuhao
    Food and Fermentation Industries. 2021, 47(8): 34-39. https://doi.org/10.13995/j.cnki.11-1802/ts.025644
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    The effects of different drying methods (hot air drying, vacuum freeze-drying and spray drying) on the properties of gelatin were studied systematically, including the yield, color, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), gel strength, the water holding capacity of gel, hydrophobicity and Fourier transform infrared spectroscopy (FTIR). The results showed that the yield of spray-dried gelatin was significantly lower (P<0.05) due to wall sticking and the dissipation in vortex separation. Spray drying and vacuum freeze drying could reduce the formation of bad color, reduce the oxidation and degradation of gelatin during drying the process, retain more polymer subunits, resulting in the increased of gel strength and water holding capacity of gel. Furthermore, the spray drying gelatin showed the highest hydrophobicity due to the exposure of hydrophobic groups and more subunit components might contain more hydrophobic groups (P<0.05), followed by freeze-drying gelatin and the hot air-drying gelatin. The FTIR results showed that the conformation of gelatin was destroyed by hot air drying and vacuum freeze drying, while spray drying was more conducive to the formation of three helix-structures in the gel formation process. Therefore, this paper can provide a theoretical basis and guiding significance for the drying method and industrial application of green gelatin.
  • The effect of water absorption speed of wheat flour on dough characteristics and quality of steamed bread
    LIN Jiangtao, GUO Xiaodan, SU Dongmin
    Food and Fermentation Industries. 2021, 47(8): 40-45. https://doi.org/10.13995/j.cnki.11-1802/ts.025585
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    The wheat flour quality affects the water absorption speed. In this study, based on different water absorption speed, the changes in dough characteristics and steamed bread quality under the same kneading conditions were studied. The water absorption speed was defined as the ratio between the amount of water added and the time consumed when the dough consistency reaches the maximum by a farinograph. The silty characteristics, wet gluten content, gluten index, free sulfhydryl, disulfide bond content of wheat flour, dough texture characteristics, specific volume and the height-diameter ratio and texture characteristics of steamed bread at different water absorption speeds were measured. Results showed that as the water absorption speed increased from 0.17 to 3.87 g/s, the stability time of the dough and the quality index of flour quality decreased significantly with the wet gluten content dropping from 38.81% to 19.19%, and the disulfide bond content dropping from 13.31 to 9.05 μmol/g. The texture properties of the dough first increased and then decreased, and a downward trend after proofing for 45 minutes was also been observed. The specific volume of steamed bread decreased from 2.67 to 2.27 mL/g, and the height-diameter ratio decreased from 0.68 to 0.56. Moreover, the hardness, adhesiveness and chewiness of steamed bread decreased. In general, the dough made from wheat flour with low water absorption speed was hard, and the steamed bread was chewy. But the dough and steamed bread made from wheat flour with high water absorption speed were soft.
  • Preservation effects of composite emulsion from iron yam mucilage on fresh-cut potatoes
    YANG Lipin, YANG Qian, WANG Lili, ZHOU Ruimin, GAO Chengcheng, LIU Qin
    Food and Fermentation Industries. 2021, 47(8): 46-53. https://doi.org/10.13995/j.cnki.11-1802/ts.025581
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    In order to reduce the enzymatic browning and the loss of nutrients, and to extend the shelf-life of fresh cut potatoes stored at room temperature, the mucilage extracted from iron yam was formulated with glycerol, sorbitol and VC for the preparation of fresh-keeping coating emulsion. The effects of the emulsion were evaluated using chromatic value, weight loss rate, reducing sugar content, the activity of antioxidant enzymes and the contents of antioxidants index. The results showed that the optimized emulsion recipes was 1% of the yam mucilage mixed with 0.5% glycerol, 0.75% sorbitol and 0.02% VC. When the emulsion was applied for fresh-cut potatoes, the L value of the color difference increased, the weight loss rate and accumulation of reducing sugars reduced significantly compared with the control group after 6 days of storage at room temperature. The emulsion efficiently blocked enzymatic browning by inhibiting polyphenol oxidase (PPO), peroxidase (POD) and phenylalnine ammonialyase (PAL) activities, reducing the total phenol accumulation and malondialdehyde (MDA) content. The emulsion showed great dispersibility and stability in the analysis of particle size and zeta potential. The results show that the mucilage from iron stick yams could be a potential fresh-keeping agent for fresh-cut vegetables or fruits.
  • The effect of peroxyl radicals on the physicochemical properties and structure of rabbit meat myofibril protein
    CHEN Xiaosi, HE Zhifei, WANG Zefu, LI Hongjun
    Food and Fermentation Industries. 2021, 47(8): 54-61. https://doi.org/10.13995/j.cnki.11-1802/ts.025385
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    In order to study the effect of lipid oxidation on protein oxidation, the primary lipid metabolite peroxyl radicals produced by 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) was used to treat rabbit myofibrillar protein (MP). The results showed that with the increase of AAPH concentration, the carbonyl content, surface hydrophobicity, brightness and yellowness of rabbit meat MP increased significantly (P<0.05). However, the total sulfhydryl group, free ammonia, solubility, endogenous fluorescence intensity and the absolute value of Zeta potential of rabbit meat MP showed a significant decreasing trend (P<0.05). Moreover, the results of Raman spectroscopy showed that the α-helix content of MP decreased and the content of irregular coils increased, which further confirmed that the protein secondary structure had changed. Besides, sodium dodecyl sulfate-polyacrylamide gelelectrophoresis (SDS-PAGE)results showed that the pyrolysis products of AAPH could cause cross-linking and aggregation of MP, forming aggregates with larger molecular weight. As a result, peroxyl radicals can affect the physicochemical properties of MP by promoting the oxidation of rabbit meat myofibril protein, which provides a theoretical basis for controlling the oxidation of protein during the processing of rabbit meat by regulating lipid oxidation.
  • Effects of enteral nutritional suspension of silkworm pupa protein on gut microbiota in type 2 diabetes mellitus mice
    JIA Ye, BAO Bin, MA Ming, WEI Ting
    Food and Fermentation Industries. 2021, 47(8): 62-66. https://doi.org/10.13995/j.cnki.11-1802/ts.024671
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    To study the metabolic differences of silkworm pupa protein-enteral nutritional formula on the gut microbiota of type 2 diabetes mellitus (T2DM) mice, the T2DM model was established by streptozotocin combined with high-fat diet. The female mice were randomly divided into five groups, control group (CG), blank group (BG), positive control group (PG), silkworm pupa protein group (SPPG), silkworm pupa protein combined with whey protein group (LCSSPG). Enteral nutritional support was given for five weeks after the model was made. The body weight and fasting blood glucose of the mice were measured every week. Mice fecal were collected for 16S rRNA V3-V4 region sequencing on the second, tenth and fifteenth week of feeding (3 mice/group), and oral glucose tolerance test was also performed. The relative abundance of Firmicutes/Bacteroidetes was slightly decreased in SPPG and PG, which were close to CG. The relative abundance of Lachnospiraceae and Bacteroidaceae were increased in SPPG and PG. The reduction rates of fasting blood glucose in SPPG and LCSSPG groups were 34.17% and 27.11%, respectively. These results showed that the silkworm pupa protein-enteral nutritional formula could effect the structure and composition of gut microbiota in T2DM mice.
  • The effect of pretreatment on functional components and antioxidant activity of black garlic
    NIU Nana, SHA Ruyi, YANG Chenming, WANG Zhenzhen, RU Yuting, DAI Jing, HAN Honggeng, ZHANG Liming, MAO Jianwei
    Food and Fermentation Industries. 2021, 47(8): 67-75. https://doi.org/10.13995/j.cnki.11-1802/ts.025911
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    The white garlic was pretreated with microorganisms, freezing and high temperature and high pressure respectively, and the black garlic was fermented. The chromatic aberration, browning degree, total phenol, protein, total acid, pH, S-allyl-L-cysteine (SAC), 5-hydroxymethylfurfural (5-HMF) and other physicochemical indexes of black garlic during fermentation were monitored, and the hydroxyl radical scavenging ability, ABTS radical scavenging ability, and pH value were also been explored. The antioxidant capacity and correlation were analyzed, as well. The results showed that in the fermentation process, the chromatic aberration and browning degree of black garlic increased first and then they tended to be stable. The contents of total phenol, titratable acid and soluble protein showed an increasing trend, and a positive correlation with hydroxyl radical scavenging ability, ABTS free radical scavenging ability and reducing power. Moreover, the content of SAC in black garlic was higher than that in fresh garlic. The content of 5-HMF in black garlic was significantly decreased by different pretreatment processes. This study provides reference for the fermentation of high-quality and high nutrition black garlic and the regulation of 5-HMF content and makes a feasibility study on reducing 5-HMF content in food.
  • Study on rheological properties of Piteguo fruit juice
    ZHOU Qiping, ZHANG Zhaoyun, YUAN Xiang, SHEN Hongmei, ZHANG Zhihua, LI Xia, MA Xiaohan, YANG Fumin
    Food and Fermentation Industries. 2021, 47(8): 76-81. https://doi.org/10.13995/j.cnki.11-1802/ts.025863
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    In order to master the rheological properties of Piteguo fruit juice, the fluid type, modulus of Piteguo fruit juice, the effects of temperature and soluble solids on viscosity were studied. The results showed that, with the treatment at 25, 35, 45, 55 and 65 ℃ respectively, the fitting parameter n value of the rheological curve equation of Piteguo fruit juice was less than 1, which was the pseudoplastic fluid. At the same temperature, the storage modulus G' was larger than the loss of modulus G″. The fitting parameter R2 of the Arrhenius equation η=Ke-Ea/RT for temperature and viscosity was greater than 0.99. The viscosity decreased from 0.001 3 Pa·s to 0.000 6 Pa·s in the range of 25-65 ℃, among which the viscosity reached the maximum at 30.7 ℃ and the minimum at 65 ℃. The effect of soluble solids content on viscosity was in accordance with the exponential equation η=Kexp(AC), the viscosity increased with the increase of soluble solids. And the viscosity reached the maximum when the soluble solids content was 32 °Brix at 25 ℃.The results of this study provides a reference for the production of Piteguo fruit juice.
  • Dynamic analysis and evaluation of free amino acids of typical tea varieties in Guizhou during withering stage
    PAN Ke, LI Qin, FANG Shimao, DAI Yuqiao, RAN Qiansong, LIU Zhongying, YANG Ting
    Food and Fermentation Industries. 2021, 47(8): 82-89. https://doi.org/10.13995/j.cnki.11-1802/ts.026073
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    In this study, three representative varieties of Guizhou, Fuding, Jinguanyin, and Qiancha No. 1 were treated with withering. Based on HPLC analysis of the dynamic changes of free amino acid content in fresh tea leaves at different withering stages and combined with taste activity value and special amino acids analyze, the aim of this study was to explore the change of free amino acids in different varieties during the withering period and deeply understanding the suitability of varieties. The results showed that the content of free amino acids showed an overall upward trend during withering; the average proportion of essential amino acids was Qiancha No.1 (33.200%), followed by Jinguanyin (31.451%) and Fuding (24.666%). Moreover, the medicinal amino acids of Qiancha No.1 was the highest (48.234%) and followed by Fuding (41.412%) and Jinguanyin (40.971%). Furthermore, the average proportion of umami amino acids was Qiancha No.1 (26.19%)> Fuding (25.14%)>Jinguanyin(22.23%), and the average proportion of sweet amino acids was Qiancha No.1 (22.47%)> Fuding (15.63)%)>Jinguanyin(13.70%). Besides, the average proportion of bitter amino acids was Qiancha No.1 (27.23%)>Jinguanyin(26.53%)>Fuding (20.45%). In addition, the umami taste composed of theanine and glutamic acid, the sweet taste composed of alanine and serine, and the bitter taste composed of histidine and methionine which was related to the withering time. This study clarified the differences of varieties in the withering period and the changing laws of different flavor amino acids which provide a theoretical basis for improving the withering process and enhancing the quality of Guizhou green tea.
  • The effect of spice extracts on the quality and biogenic amines of dry sausage
    ZHENG Ouyang, SUN Qinxiu, LIU Shucheng, PAN Yanmo
    Food and Fermentation Industries. 2021, 47(8): 90-95. https://doi.org/10.13995/j.cnki.11-1802/ts.025594
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    The effects of three kinds of spice (cinnamon, clove and anise) extract on the biogenic amines, microorganisms and physicochemical properties in the dry sausage during fermentation were studied in the present study. The results showed that the compound spice extract effectively inhibited the accumulation of 2-phenethylamine, putrescine, tyrosine, tryptamine, cadaverine and histamine in dry sausage (P<0.05). Cinnamon-clove-anise had the best effect, followed by cinnamon-anise, cinnamon-clove and clove-anise. In addition, the compound spice extract effectively inhibited the increase of fat oxidation products (thiobarbituric acid reactive substances). Moreover, the growth of some microorganisms (the total of aerobic bacteria and Enterobacteriaceae) during the fermentation was inhibited, and the sensory quality of dry sausage was improved by the compound spices. Among all the treatment groups, the cinnamon, clove and anise compound group had the best effect. Overall, the compound extract of cinnamon, clove and anise can inhibit the accumulation of biogenic amines in the dry sausage and improve its physicochemical and sensory quality.
  • Effect of peanut protein hydrolysate on the storage stability of salad sauce
    RUAN Yanchun, PENG Xudong, YANG Dan
    Food and Fermentation Industries. 2021, 47(8): 96-100. https://doi.org/10.13995/j.cnki.11-1802/ts.025896
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    In this experiment, peanut protein hydrolysates with different amounts (0.25%, 0.5%, 1%) were added to the salad sauce in order to explore the effect of peanut protein hydrolysate on the storage stability of salad sauce. The centrifugal demulsification rate, demulsification time, viscosity, peroxide value (POV), thiobarbituric acid (TBA) value and the distribution of protein hydrolysates were determined. The results showed that the more the peanut protein hydrolysate was added, the lower the demulsification occurred and the longer the demulsification time and viscosity were. Besides, the emulsifying effect of the salad sauce was increased. Moreover, peanut protein hydrolysate could be adsorbed on the oil-water interface, which can significantly reduce the POV and TBA values of salad sauce during 4-week storage, and effectively inhibited the oxidation of the oil.
  • Identification and antimicrobial activity of the rare Actinomyces sp.from mangrove sediment
    ZHANG Junliang, ZHANG Shiling, WU Jiahui, XU Shanshan, LIANG Jinyou, XU Ying
    Food and Fermentation Industries. 2021, 47(8): 101-107. https://doi.org/10.13995/j.cnki.11-1802/ts.025382
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    In this study, we reported the identification and antimicrobial activity of the rare actinomycete XY-R10 collected from the sediment of mangrove in Mai Po wetlands, Hong Kong. Actinobacteria were isolated on R2A plate and purified in ISP-2 medium. The 16S rRNA gene sequences were obtained by PCR amplification and sequencing. Through phylogenetic tree and morphology analysis, it was preliminarily identified that the strain may be Kibdelosporangium phytohabitans KLBMP 1111T. The antibacterial activity of fermentation extracts was assayed by the disk susceptibility test and micro-dilution test. The extracts showed a broad-spectrum anti-Gram-positive bacteria effect. Preliminary separation found that there were multiple active ingredients in the crude extract. Maipomycin A was identified in the crude extracts by liquid chromatography-tandem high-resolution mass spectrometry (LC-HRMS), and it showed antibacterial activity against Staphylococcus epidermidis, Listeria monocytogenes and Vibrio parahemolyticus. These findings provide a research basis for the exploitation of mangrove microbial resources to discover new drug leads for pharmaceutical industry as well as new antibacterial or antiseptic substances for the food industry.
  • Physicochemical properties and structure characterization of low-methoxy pectin from Premna microphylla Turcz extracted by ultrasound-enzyme treatment
    LIU Xin, ZHANG Chi, XUE Ailian, ZHAO Jichun, ZENG Kaifang, MING Jian
    Food and Fermentation Industries. 2021, 47(8): 108-115. https://doi.org/10.13995/j.cnki.11-1802/ts.025587
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    The low-methoxy pectin was extracted from Premna microphylla Turcz with ultrasound-enzyme method. Its physicochemical properties, structural characteristics, antioxidant activity and rheological properties were explored. The results showed that the yield of pectin extracted by ultrasonic-enzyme method was 35.53%, which was 17.28% higher than that of the traditional acid extraction method. The pectin obtained belonged to low-ester pectin (the degree of esterification was 16.80%). The color of the pectin was pale yellow, and its galacturonic acid content was 81.17%. Molecular weight of the pectin was determined by HPLC. The weight average molecular weight (Mw) was 27.24 kDa, the number average molecular weight (Mn) was 15.30 kDa, and the Mw/Mn was 1.78, which indicated that the molecular weight of P. microphylla pectin was relatively low and uniform. D-Galacturonic acid, glucose, rhamnose and galactose were the main monosaccharide components of the pectin. Its structural linearity was low and its main structure was RG-I Type with short side chain, which were found through the analysis of monosaccharide composition. Characteristic peaks of Fourier transform infrared spectrometer confirmed that it contained pectin. SEM showed that the surface was rough and contained a lot of pore structure. X-ray diffraction analysis showed that the pectin had a certain degree of crystallinity. Differential scanning calorimetry and thermogravimetric analysis results showed that pectin had good thermal stability, and the pectin was degraded at 259.3 ℃. Rheological results showed that pectin extracted from P. microphylla presented non-Newtonian shear-thinning behavior. G' of 10 g/L pectin solution was higher than G″, showing better elasticity. IC50 of DPPH and ABTS free radicals were 0.37 and 0.34 g/L respectively in the antioxidant activity test. This research results provide a theoretical basis for the development and comprehensive utilization of low-ester pectin from P. microphylla.
  • Extraction and separation of ester flavoring substances from the esterified yellow water using aqueous two-phase system
    LI Yanan, YANG Ming, CHEN Zhengxing, LUO Xiaohu, WAN Ying
    Food and Fermentation Industries. 2021, 47(8): 116-121. https://doi.org/10.13995/j.cnki.11-1802/ts.025063
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    The esterified yellow water is rich in ester flavoring substances. In this study, a two-phase aqueous system containing excessive ethanol and inorganic salt was used to extract esters from the esterified yellow water and the extraction process was optimized. The distribution pattern and extraction rate of the main flavor esters (ethyl caproate, ethyl valerate, ethyl butyrate, ethyl caprylate and ethyl acetate) of five soft liquors in the two-phase aqueous system were studied. The results showed that K2HPO4 had rapid phase formation and wide dissolution range, which was selected as the extraction salt. The K2HPO4 mass fraction of 80%, pH 4.5, and the ethanol volume fraction of 20% were selected as the preferable extraction condition. Under this extraction condition, all five esters had an extraction rate between 90%-99%, and their mass concentration in the extraction solution was 3-5 times of that in the esterification solution. The extract was further dehydrated by anhydrous sodium sulfate to obtain the flavoring solution. The total ester content of the flavoring solution (67.85 g/L) was significantly higher than that of the yellow water (1.37 g/L), validating the feasibility of using the two-phase aqueous system for ester extraction from the esterified yellow water. The total amount of esters in the flavoring solution was significantly higher than that in liquor, which contained negligible organic acids, indicating that the flavoring solution had strong sweet fruit aroma, mimicking the flavor of pineapple and peach. In addition, the flavoring solution presented no rancid, foul odor or other unpleasant smells. Therefore, the flavoring solution was suitable for blending acid-based liquor to improve its flavor.
  • Influence of millet in the brewing and flavor characteristics of strong flavor Baijiu
    FANG Songping, LIU Lu, WU Wenrui, PU Shunchang, XING Shuang, LIU Feixiang, LIU Kaifang
    Food and Fermentation Industries. 2021, 47(8): 122-127. https://doi.org/10.13995/j.cnki.11-1802/ts.025449
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    In order to study the application of millet in strong flavor Baijiu brewing, based on the traditional strong flavor Baijiu brewing process and gas chromatography-assisted quantitative analysis of flavor components in millet Baijiu, characteristics of millet Baijiu were analyzed through the comparison of odor activity value (OAV) and flavor components in millet and five-grain Baijiu and sensory evaluation. According to the results, under the same process conditions, the peak fermentation temperature of millet brewing was higher than that of the five-grain brewing. Total content of flavor components and OAV in millet Baijiu were 19 527 mg/L and 132 553 respectively, representing its richer flavor and stronger aroma compared with five-grain Baijiu with such values as 15 219 mg/L and 108 365 respectively. Main characteristic odor components of millet Baijiu were ethyl hexanoate, ethyl butyrate and ethyl valerate in turn, and those of five-grain Baijiu were ethyl hexanoate, isovaleraldehyde and ethyl caprylate. In addition, in the sensory evaluation, millet Baijiu showed more outstanding ester flavor, and tasted sweeter and mellower, with higher quality than the five-grain Baijiu. The study may serve as a basis for the diversification of raw materials of traditional strong flavor Baijiu and improvement of Baijiu quality.
  • Evaluation of the influence of traditional fermentation on the composition of phenolic compounds in Hakka pickled mustard greens based on non-targeted metabolomics
    TANG Fuhao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning, QIN Chao
    Food and Fermentation Industries. 2021, 47(8): 128-133. https://doi.org/10.13995/j.cnki.11-1802/ts.025771
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    Compositions of phenolic substances in mustard greens and the impact of lactic acid fermentation on these substances have not been studied thoroughly. Therefore, phenolic compositions of the raw materials and finished products of traditional Hakka pickled mustard greens (Hakka sauerkraut) in Guangxi province were analyzed and compared by employing non-targeted metabolomics, high performance liquid chromatography tandem mass spectrometry, in combination with the principal component analysis, correlation analysis, and partial least squares discriminant analysis. Results showed that 136 phenolic substances were qualitatively detected in fresh mustard greens and Hakka sauerkraut, among which 119 (including 25 polyphenols, 34 phenolic acids, and 60 flavonoids) were found in mustard products for the first time, such as daidzein and equol. Fermentation changed the phenolic composition of mustard greens, after which the content of the following compounds significantly increased: seven phenolic acids including protocatechuic acid, nine flavonoids including quercetin, and dracorhodin. The contents of some compounds substantially decreased, such as salicylic acid and five flavonoids including quercetin-3-O-glucuronide. The comparative analysis based on the Kyoto Encyclopedia of Genes and Genomes (KEGG) database indicated that the differential phenolic metabolites involved seven metabolic pathways during the fermentation process. According to the non-targeted metabolome analysis, this research provides the first systematic report on the compositions of phenolic substances, while clarifying their differences in mustard greens and lactic acid fermentation products. Accordingly, a theoretical reference has been presented for the transformation mechanism of polyphenols during the lactic acid fermentation of vegetables.
  • The quantitative analysis of the sensory characteristics of vine tea and the construction of flavor wheel
    ZHANG Min, YU Ji, WANG Qiyan, ZHANG Jincheng, YOU Xiangtao, YAO Maojun, MA Chengjin
    Food and Fermentation Industries. 2021, 47(8): 134-139. https://doi.org/10.13995/j.cnki.11-1802/ts.025759
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    The sensory flavor profiles of vine tea (Ampelopsis grossedentata) were evaluated by quantitative descriptive analysis, and the flavor wheel was drawn. Lexicon for sensory evaluation of vine tea included five shape descriptors, five liquor color descriptors, seven aroma descriptors, and ten taste descriptors were developed and their definitions were determined. Then the 27 sensory descriptors listed could be used to evaluate the sensory quality of vine tea samples via ANOVA (P<0.05) and principal component analysis (contribution rate >80%). Combined with cluster analysis, it was further concluded that gum texture, forsythia, grass aroma, wood aroma, betel nut aroma, flowery aroma, sweet, sweet aftertaste, clear and brisk, stab throat feeling, blunt feeling, and Shengjin were the main sensory characteristics to distinguish the quality of vine tea. The results of this study is helpful to understand the sensory quality and provide a reference for the exploitation and utilization of vine tea.
  • Anti-aging activity of physalis calyx and its mechanism
    GUO Jia, LI Yunfei, LI Shijia, GUAN Hongxia, CHEN Xiaoguang
    Food and Fermentation Industries. 2021, 47(8): 140-144. https://doi.org/10.13995/j.cnki.11-1802/ts.025674
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    Physalis alkekengi L. is rich in bioactive phytochemicals with a wide of range of biological activities and health benefits. Calyx of physalis (Cps) is the major plant part used for the treatment of sore throat, cough, eczema, hepatitis, urinary problems, and tumors. Over the past 20 years, many scientists extensively investigated the active components of calyx, such as physalins, alkaloids, flavonoids, saponins. However, little is known about their effects on anti-aging. To explore the effect of Cps on the lifespan of Caenorhabditis elegans and its mechanism, oxidative stress model was constructed using Juglone as the oxidant. The survival ability of wild-type (N2) and mutant worms (eat-2、daf-2、clk-1) and the motility, reproduction ability and lifespan of wild-type (N2) worms after Cps treatment were investigated. The expression of related antiaging genes was detected by qPCR. Results showed that supplementation with Cps improved the anti-oxidative stress ability of N2、eat-2、daf-2 worms (P<0.01or P<0.05), improved the motility and reproduction ability (P<0.05) of N2 worms. However, Cps had no significant effect on the antioxidant stress ability and lifespan of eat-2 mutant. Meanwhile, treatment with Cps could increase the transcription level of antioxidant related genes, including daf-16, gst-4, sod-3 and hsp-16.2 (P<0.01). The Cps has significant anti-oxidant biological activity in vivo, and can delay the aging of worms. The mechanism may be by activating the dietary restriction signal pathway, up-regulate related antioxidant genes, enhancing the anti-oxidative stress ability of worms, and delaying the aging of worms.
  • Screening and application of biogenic amines degrading strain derived from Luzhou-flavor Daqu
    ZENG Yuxue, LUO Huibo, YU Dong, HUANG Dan, GUO Huixiang, ZOU Yongfang
    Food and Fermentation Industries. 2021, 47(8): 145-151. https://doi.org/10.13995/j.cnki.11-1802/ts.025753
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    Biogenic amines degrading strains were screened from Luzhou-flavor liquor Daqu, and their growth characteristics and ability to degrade biogenic amines under solid-state fermentation conditions were studied. The content of biogenic amines in wheat extract was determined by high performance liquid chromatography, and a yeast strain with the best degradation effect was obtained. It was identified as Kodamaea ohmeri by morphology and molecular biology, and named Kodamaea ohmeri HJM. The growth characteristics of K. ohmeri HJM were studied. The highest tolerance temperature was 43 ℃, the highest ethanol tolerance concentration was 14%, the lowest acid tolerance was pH 2, and it exhibited high glucose tolerance. Under the condition of solid-state fermentation, there was significant difference in biogenic amines content between the inoculated liquid and the blank control group (P< 0.05). The degradation rates of biogenic amines were: putrescine (39.19±0.08)%, cadaverine (33.77±0.06)%, methylamine (32.44±0.06)%, ethylamine (23.39±0.06)%, pyrrolidine (63.42±0.02)%, isoamylamine (49.83 ± 0.07)%, cyclohexylamine (49.73±0.03)%, cyclopentamine (66.07±0.08)%. In this study, strains with high biodegradation rate of biogenic amines were isolated from Luzhou-flavor Daqu, which could provide reference for the regulation of biogenic amines in Baijiu.
  • Optimization of pasteurization conditions for goat milk
    YE Tong, NIE Congyi, LI Linqiang
    Food and Fermentation Industries. 2021, 47(8): 152-157. https://doi.org/10.13995/j.cnki.11-1802/ts.025598
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    The effects of pasteurization on the hydrolysis and color value of goat milk protein were explored. The contents of goat milk protein were measured using Coomassie Brilliant Blue method after individually treated at 65, 75, 85, 95 ℃ for 30 min, and individually treated for 15 s, 30 min, 4 h at 95 ℃. Protein bands, color values, and the surface morphology of goat milk protein with different treatments were observed using SDS-PAGE, full-automatic color difference meter, and atomic force microscope, respectively. The results showed that the content of protein in goat milk treated at 75 ℃ for 30 min was significantly higher than that of the other groups treated with different temperatures for 30 min(P<0.05), and for the group treated at 95 ℃,the protein content of the 15 s treatment was significantly higher (P<0.05). The yellow value (b*) of goat milk treated at 95 ℃ for 30 min was significantly higher than that of other treatments (P<0.05). The sizes of protein particles clearly increased after pasteurization at 95 ℃ for 15 s, whereas their amounts declined. The gray level of protein band was the highest when treated at 75 ℃ for 30 min. These findings suggested that the optimal pasteurization condition of goat milk was 75 ℃ for 30 min, goat milk proteins began to agglomerate at 85 ℃, and its yellow value(b*) rose after pasteurization.
  • Screening of a strain degrading protein in the juice of potato starch and analysis of its fermentation products
    ZHOU Huining, ZHANG Yisheng, ZHANG Huiling, LI Haifeng
    Food and Fermentation Industries. 2021, 47(8): 158-164. https://doi.org/10.13995/j.cnki.11-1802/ts.025776
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    During the production of potato starch, juice containing protein and other organic components was produced. If the juice is directly discharged, its protein will be decomposed and produce odorous substances such as cadaverine, putrescine, spermine, indole and sulfide, which will cause air pollution. In this study, a strain degrading protein in the potato starch juice was screened, and the odor produced by degradation was lower than the odor threshold. The degraded potato juice could be used for irrigation, and the waste was utilized effectively. By preliminary screening and re-screening, a strain capable of degrading casein was obtained. The potato juice was fermented with the strain, and then by determination of volatile components, no odor components such as indole and hydrogen sulfide were found. The content of cadaverine, putrescine, spermidine, and spermine was very low. The odor was extremely low by sensory evaluation. And the fermentation activity maintained very well at 15 ℃. Through the Handbook of Bacteriology, physiological and biochemical identification , as well as 16S rRNA identification, this strain was identified as Serratia marcescens and named NXYS-S.
  • Effect of ultra-high pressure microjet homogenization on the quality of kiwifruit wine
    LIU Dandan, LI Xinyi, LUO Jingjing, WANG Qihui, LUO Jing, WANG Haiyan
    Food and Fermentation Industries. 2021, 47(8): 165-169. https://doi.org/10.13995/j.cnki.11-1802/ts.025908
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    Using kiwifruit as raw material, the effect of different ultra-high microjet pressure 0, 30, 60, 90, 120 MPa on the quality of kiwifruit wine was studied. Colorimeter, electronic nose and electronic tongue were adopted to explore the effect of different homogenization pressure on the color, flavor and taste of kiwifruit wine. The results showed that the b* value of the kiwifruit wine increased with the increase of ultra-high microjet pressure, and the difference was significant (P<0.05), the a* value under 60 and 90 MPa was significantly different from that in the control group (P<0.05), the wine body color tended to red-yellow. With the increase of homogenization pressure, W1W, W2S and W3S defective odors were effectively reduced . Umami taste of kiwifruit wine was increased under 120 MPa homogenization pressure.
  • Study on the processing technology and function of Dendrobium candidum compound scented tea
    MENG Yang, LU Hongmei, YANG Shuangquan, ZHANG Zhizhu, CHEN Li, LIU Bing, WANG Liping
    Food and Fermentation Industries. 2021, 47(8): 170-179. https://doi.org/10.13995/j.cnki.11-1802/ts.025838
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    Dendrobium candidum flower was used as raw material to mixed with chrysanthemum and jasmine flower in order to determine the best proportion of compound tea of Dendrobium candidum flower and to explore its antioxidant and hypoglycemic activities in vitro. The following components were measured as evaluation index, including polysaccharide, flavonoids and polyphenol content, and which was combined with sensory evaluation, weight analysis. The results showed that m(Dendrobium candidum flower)∶m (jasmine)∶m(chrysanthemum)=5∶1∶4 was the best compounding ratio, and the content of polysaccharide, flavonoid and polyphenol was 18.89, 30.85, 51.27 mg/100mL respectively. Moreover, the scavenging rate IC50 of Dendrobium candidum flower tea and Dendrobium candidum flower tea water extracts against (1,1-diphenyl- 2-picrylhydrazyl,DPPH) free radicals, hydroxyl free radicals, superoxide anion free radicals, (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), ABTS+ free radicals were Dendrobium flower tea 0.89, 3.51, 8.76, 1.34 mg/mL, Dendrobium flower compound tea 0.49, 4.20, 5.70, 0.78 mg/mL, the maximum absorbance determined by iron reduction ability was 0.88 and 1.28; inhibition of α-glucosidase and α-amylase respectively. The activity IC50 values for Dendrobium candidum flower tea were 4.47, 3.26 mg/mL, and Dendrobium candidum flower tea 5.86, 5.50 mg/mL. The compound Dendrobium candidum tea had good antioxidant ability and hypoglycemic effect. The results of this study provide a theoretical basis for the effective utilization of Dendrobium candidum flower resources and the development of diversified products. Finally, the compound scented tea of Dendrobium candidum with both taste and function is obtained. It provides theoretical support for the scale standardization processing of Dendrobium candidum compound scented tea.
  • The use of response surface methodology to optimize the extraction process and determine amino acids in Fritillaria thunbergii Mig
    WEI Zuchen, ZHAO Shunxin, ZHOU Nong, GU Wenchao, CHEN Yanbin, CHEN Qunhui, ZHANG Hua
    Food and Fermentation Industries. 2021, 47(8): 180-188;196. https://doi.org/10.13995/j.cnki.11-1802/ts.025338
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    To optimize the amino acid extraction conditions of Fritillaria thunbergii Mig by response surface methodology, a pre-column derivatization-ultra-performance liquid chromatography method was establish to determine the contents of 14 amino acids in Fritillaria thunbergii Mig bulbs before and after planting in different areas. The following conditions were used for the extraction of amino acids from bulbs in Fritillaria thunbergii Mig, which was 8 mL hydrochloric acid (6 mol/L) for ultrasonication 30 min and hydrolysis at 110 ℃ for 20 h, and then derivatized with phenyl isothiocyanate pre-column and followed by the detection by UPLC which used ACQUITY UPLC BEH C18 column (2.1 mm×150 mm, 1.7 μm). Mobile phase A was 0.1 mol/L sodium acetate solution (pH adjusted by glacial acetic acid=6.5)∶ acetonitrile (97∶3), and mobile phase B was acetonitrile∶water (4∶1); followed by gradient elution and the detection wavelength was 254 nm with flow rate 0.2 mL/min. The calibration curves of 14 kinds of amino acids showed good linearity within their test ranges (r ≥0.999 2). The average recoveries were between 95.12% and 101.05%, and the RSDs were less than 3.00% which indicating that the method was accurate and reliable. The amino acid content of Fritillaria thunbergii Mig before and after planting in different producing areas were different. This method finds the optimal conditions for the extraction of amino acids from Fritillaria thunbergii Mig, which can be used for the determination of amino acids in bulbs of Fritillaria thunbergii Mig.
  • Optimization of clarification process of Aornia melanocarpa juice by response surface methodology and its antioxidant activity evaluation
    WANG Zihan, XIANG Min, XU Mao, JIANG Heti
    Food and Fermentation Industries. 2021, 47(8): 189-196. https://doi.org/10.13995/j.cnki.11-1802/ts.025790
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    In order to explore the best clarification technology, quality and antioxidant activity of Aornia melanocarpa juice, response surface methodology (RSM) was used to optimize the clarification conditions of Aornia melanocarpa juice. And the active components, such as total flavonoids, total phenols and anthocyanins, were measured. Moreover, the antioxidant activity in vitro was evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical clearance capability, Fe3+reduction capacity and total antioxidant capacity. The results showed that under the best clarification conditions, which was chitosan at the concentration of 0.56 g/100mL and with the treatment of clarification temperature 49 ℃ for 67 min, the light transmittance could reach 93.89%. Compared with the Aornia melanocarpa original juice, the content of each component in the clear juice was significantly reduced (P<0.05), and the antioxidant capacity of the original juice was stronger than that of the clear juice. Furthermore, the correlation analysis showed that the contents of total phenols and total flavonoids in the clear Aornia melanocarpa juice had a good correlation with DPPH free radical scavenging rate, hydroxyl radical scavenging rate, Fe3+reduction ability and total antioxidant capacity. In conclusion, RSM could optimize the clarification technology and improve the light transmittance of Aornia melanocarpa juice, and the juice has strong antioxidant activity, which provides data support and theoretical basis for the practical development and utilization of Aornia melanocarpa juice in the future.
  • Study on the detection of sweet potato freezing damage based on hyperspectral technology and variable selection method
    XU Jiandong, ZHANG Shujuan, ZHENG Xiaonan, XUE Jianxin, SUN Haixia
    Food and Fermentation Industries. 2021, 47(8): 197-203. https://doi.org/10.13995/j.cnki.11-1802/ts.026289
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    Freezing damage is an important factor that causes rot in sweet potatoes.Timely detection and elimination of freezing damage of sweet potato is the key to reducing production losses.To establish a rapid and non-destructive detection method for freezing damage of sweet potato in the early stage, this study established a recognition model for the freezing damage of sweet potato in the early stage based on hyperspectral technology and chemometric methods."Gaia Sorter", a kind of hyperspectral sorter, was used to collect the hyperspectral information of the intact and frost-damaged sweet potato samples in the 900-1 700 nm band, and extract the average spectrum of the intact and frost-damaged regions of the samples to obtain 343 spectra for the intact region and 476 spectra for the frost-damaged region.The Kennard-Stone algorithm was used to select intact and frost-damaged samples in the training set and prediction set.Four preprocessing methods were used to preprocess the original spectra, and the first derivative (FD) was selected as the best preprocessing method.The competitive adaptive reweighted sampling (CARS), iteratively retains informative variables (IRIV), and CARS-SPA and IRIV-SPA combined with successive projections algorithm (SPA) were used to screen out 46, 65, 24 and 35 characteristic wavelength variables related to sweet potato freezing damage.Partial least squares (PLS) and least squares support vector machines (LS-SVM) were used to establish identification models of freezing damage in sweet potato, and it was compared with the recognition model without variable screening.The results showed that hyperspectral technology could effectively detect the freezing damage of sweet potatoes.The CARS method could effectively select useful wavelength variables.It was superior to the IRIV, CARS-SPA and IRIV-SPA algorithms.The CARS-PLS model showed fast calculation speed and the best prediction results.The recognition accuracy, sensitivity and specificity of samples in the prediction set were 98.05%, 98.84% and 97.48%, respectively.This study has achieved the identification of the characteristics of freezing damage in sweet potato, which lays a theoretical foundation for the subsequent research on online sorting and detection and the development of online testing equipment for the sweet potato quality.
  • Ni/Co layered hydroxide based oxidase-mimicking enzyme for colorimetric detection of mercury (Ⅱ) in seafood
    ZHAO Haiping, NAN Lijuan, LUO Xueli, YANG Weixia, HAN Yong, LI Zhonghong
    Food and Fermentation Industries. 2021, 47(8): 204-211. https://doi.org/10.13995/j.cnki.11-1802/ts.025767
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    In this paper, a Ni/Co layered double hydroxides based oxidase-mimicking enzyme sensor was established for the colorimetric detection of Hg2+ in seafood. The Ni/Co layered double metal hydroxide (Ni/Co LDHs) with oxidase-like activity was prepared by co-precipitation method, and characterized by SEM, XRD and FTIR. The results showed that the Ni/Co LDHs can oxidize 3, 3', 5, 5'-tetramethylbenzidine (TMB) into oxTMB with color change into blue. The medium pH, TMB concentration, Ni/Co LDHs concentration, incubation time and temperature were optimized to obtain the optimal parameters for the detection of Hg2+, which were pH of 4.0, TMB concentration of 0.5 mmol/L, incubation temperature of 25 ℃, incubation time of 10 min, and Ni/Co LDHs concentration of 0.8 mg/mL. The corresponding standard curve was established under the optimal detection conditions, and the sensor showed a linear response in the range of 2.96-11.63 μmol/L with the limit of detection (LOD) of 30.60 nmol/L. The recoveries of spiked samples were 92.74%-114.40%. This study can provide a new idea for the detection of Hg2+ in seafood.
  • Classification of strong-flavor Baijiu based on GC-MS combined with chemometric method
    HU Xue, LI Jinsong, TANG Yongqing, ZHANG Liang, QIAN Yu, ZHAO Jinsong
    Food and Fermentation Industries. 2021, 47(8): 212-217. https://doi.org/10.13995/j.cnki.11-1802/ts.025511
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    In order to construct a method for the rapid classification and identification of different commercial strong-flavor Baijiu, the flavor components in strong-flavor Baijiu of six different brands were studied qualitatively and quantitatively by gas chromatography-mass spectrometry (GC-MS). Furthermore, different brands of liquor were identified and classified by chemometric methods, such as hierarchical cluster analysis (HCA), principal component analysis (PCA) and partial least squares discrimination analysis (PLS-DA). The results showed that there were significant differences (P<0.05) in the content and quantity of flavor components from different commercial strong-flavor Baijiu. Using HCA, PCA and PLS-DA methods, the brands of the samples were effectively distinguished and clustered. In addition, the accuracy of the prediction results obtained using the PLS-DA model was 100%. In conclusion, the differences between flavor components and appropriate chemometric can be used to distinguish and identify the brands of strong-flavor Baijiu quickly and accurately, which can provide theoretical support for the traceability and authenticity identification of liquor.
  • Determination of sulforaphane in cruciferous vegetables by HPLC
    KONG Fanhua, YANG Chunxue, FANG Congrong, QIU Nannan, XU Jiajia, BAI Shasha, LI Dong, CUI Yajuan
    Food and Fermentation Industries. 2021, 47(8): 218-223. https://doi.org/10.13995/j.cnki.11-1802/ts.025812
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    In this study, an analytical method was developed for determining sulforaphane in cruciferous vegetables. The extraction and enzymolysis conditions of sulforaphane in broccoli were selected by a single factor experiment. The conditions that pH=3.0 hydrochloric acid solution hydrolyzed at 25 ℃ for 0.5 h, extracted with ethyl acetate were used for the pretreatment. The separation of sulforaphane was achieved on C18 column(150 mm×4.6 mm, 5μm)using acetonitrile-water(20∶80,V/V)as the mobile phase at a flow rate of 1.0 mL/min. The detection wavelength and column temperature were 201 nm and 30 ℃, respectively. The results showed that the linear range of sulforaphane was 2.00-100.00 μg/mL. with a relative standard deviation (RSD) of sulforaphane in broccoli and turnip less than 5%. The average recovery rate of broccoli and turnip was 100.09% and 96.16%, and RSD was less than 5%. Therefore, this developed method is high reproducibility and accuracy. It can be applied to accurately determine sulforaphane in cruciferous vegetables.
  • Determination of sugar and sugar alcohol in plant tissues by gas chromatography-tandem mass spectrometry
    JIAN Naidan, LI Wenli, ZHANG Zhuli, ZHU Xia, XIAN Xuehai, NIU Yining
    Food and Fermentation Industries. 2021, 47(8): 224-229. https://doi.org/10.13995/j.cnki.11-1802/ts.026155
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    To enhance the detection sensitivity of plant endogenous sugars and sugar alcohols, the quantitative analysis of multi-components by gas chromatography-tandem mass spectrometry (GC-MS/MS) for the determination of glucose, galactose, inositol, mannitol, sorbitol and sucrose was established by using adonitol as an internal standard substance. The sample was extracted by organic solvent and then mixed with pyridine, hydroxylamine hydrochloride and acetic anhydride for derivatization. The gas chromatography separation was performed on an HP-5MS capillary column. And the acetylated sugar and sugar alcohols were determined by MS in multiple reaction monitoring(MRM)mode. The results showed that, in the acquisition mode of mass spectrometry, there was a good linear relationship between the concentration of 6 acetylated sugars and sugar alcohols and detection response which with a correlation coefficients(R2) greater than 0.997. The detection limits (LODs) and quantification(LOQs) were 0.013-0.12 mg/L and 0.045-0.37 mg/L, respectively. The sample recovery rates ranged from 95.38％-102.6％, and the relative standard deviations were 1.28％-3.42％.The method has the advantages of low sample dosage, high accuracy, good precision, and thus could be successfully applied to the analysis of sugars and sugar alcohols in plant tissues at a low concentration.
  • Determination of uniconazole and storage stability in Zanthoxylum bungeanum Maxim by QuEChERS-UHPLC-MS/MS
    FAN Jinping, ZHANG Ying, WEI Jin, LUO Shixia, DUAN Tingting
    Food and Fermentation Industries. 2021, 47(8): 230-235. https://doi.org/10.13995/j.cnki.11-1802/ts.025700
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    A method for the simultaneous determination of uniconazole in Zanthoxylum bungeanum Maxim by ultra performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) was established. The experimental samples were extracted with acetonitrile containing 0.1% acetic acid and purified with PSA and GCB. The mobile phase was eluted with acetonitrile and 0.1% formic acid aqueous solution. The analytes were separated on an Hypersil GOLD C18 column and quantitatively analyzed by the external standard method using matrix-matched calibration curves. The results showed that there was good linearity in the range of 1.0-50 ng/mL under the optimal conditions, with correlation coefficients R2 of 0.993 7-0.999 7. The spiked recoveries of uniconazole in Zanthoxylum bungeanum Maxim at three spiked levels of 0.02, 0.05, 0.20 mg/kg ranged from 71.50% to 85.98%, with relative standard deviations RSDs of 1.13%-5.36%. The limits of quantitation of LOQ were 0.02 mg/kg. Moreover, the average degradation rate of uniconazole in Zanthoxylum bungeanum Maxim was less than 30% at -20 ℃. The established method was simple, sensitive, accurate and reliable, and could meet the requirement of multi pesticide residues analysis in mango skin and flesh. It was of great significance to solve the safety problems for the residue of uniconazole in foods.
  • Pretreatment conditions on the determination of sulfur-containing amino acid in food
    YE Yinghui, BIE Zhi, TANG Lingxuan, TIAN Yan
    Food and Fermentation Industries. 2021, 47(8): 236-242. https://doi.org/10.13995/j.cnki.11-1802/ts.025336
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    To establish the pretreatment conditions for the determination of sulfur-containing amino acids in food, five kinds of food which were corn flour, soybeans, fish, infant formula milk powder and whole egg powder were selected, and the effects of different oxidant preparation ratios, oxidation time and oxidation temperature were compared by determining sulfur-containing amino acids content. The results showed that the proportion of oxidant, oxidation time, and oxidation temperature affect the determination results of sulfur-containing amino acids in food. Besides, the influence of the determination results was different in food samples. In conclusion, a good oxidation condition for the five food samples was the proportion of oxidant at 1∶9 with oxidation for 16 h at 0 ℃ . Moreover, for corn flour, fish and infant formula milk powder, the proportion of oxidant at 1∶9 and oxidation for 16 h at 50 ℃ was also acceptable.
  • Principal component analysis of trace elements in Xinjiang black wolfberry wine by microwave digestion-ICP-MS/MS
    GUO Jinxi, MA Yan, FAN Tianli, YANG Guangyong, MA Jungang
    Food and Fermentation Industries. 2021, 47(8): 243-249. https://doi.org/10.13995/j.cnki.11-1802/ts.025337
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    An inductively coupled plasma tandem mass spectrometry (ICP-MS/MS) analytical method was established for the determination of 22 trace elements in Xinjiang black wolfberry wine and principal component analysis was performed. After microwave digestion, the content of 22 trace elements was determined by ICP-MS/MS, and O2 was used as reaction gas to eliminate interference.Principal component analysis was applied by software after the applicability of the test results was verified. The detection limit was 0.02-0.3 μg/L, the relative standard deviation was 1.22%-2.05%, and the recovery rate was 89.4%-101.0%. The results showed that this method had high sensitivity, low detection limit, accurate and reliable results. It was suitable for the determination of trace elements in Xinjiang black wolfberry wine. Principal component analysis showed that 80.961% of the cumulative variance contribution rate came from the first five principal components. The result of factor analysis determined that Ni, Al, Sn, Sr and Se were the characteristic elements of Xinjiang black wolfberry wine.
  • Advances in hypobaric storage of postharvest fruits
    CHEN Jingxin, XU Fan, GE Yonghong, LYU Jingyi, LI Yongxin, LI Jianrong, MI Hongbo, FENG Xuqiao
    Food and Fermentation Industries. 2021, 47(8): 250-255. https://doi.org/10.13995/j.cnki.11-1802/ts.025651
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    Hypobaric storage technology has been considered to be the third technical revolution in the history of fruits and vegetables storage and preservation, and can effectively improve the storage quality of postharvest fruit, especially for perishable horticultural fruit products. According to the research progress of hypobaric storage, this paper reviewed the basic theory and treatment methods of hypobaric storage, and their effects on storage and preservation of postharvest fruits, and further proposed the possible research direction of hypobaric storage technology in the future.
  • Research progress on isothermal amplification technology in the detection of foodborne pathogens
    DONG Jing, LU Xin, GUO Wei, YANG Qian, ZHANG Wei
    Food and Fermentation Industries. 2021, 47(8): 256-260. https://doi.org/10.13995/j.cnki.11-1802/ts.025420
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    Contamination of foodborne pathogens is one of the important factors affecting food quality and safety. Therefore, strengthening the monitoring of foodborne pathogens is essential to ensure food safety and prevent foodborne diseases. Compared with traditional culture methods, nucleic acid-based molecular detection technology is faster, more sensitive, and more efficient. Isothermal amplification technologies gradually replace variable temperature amplification technologies with the advantages of simple reaction conditions. This paper briefly described the research progress on loop-mediated isothermal amplification, strand displacement amplification, single primer isothermal amplification, rolling circle amplification, and saltatory rolling circle amplification, as well as their applications in rapid detection of foodborne pathogenic bacteria. In addition, this research pointed out the common problems existing in the isothermal amplification reaction, and proposed solutions. Otherwise, the five isothermal amplification techniques were compared, which provide a reference for the rapid on-site detection and screening of foodborne pathogens.
  • Plastein reactions and its application in meat
    HOU Yuke, SHI Jinming, ZENG Xianming, YIN Jiaqi, TIAN Huixin, BAI Yun, TANG Changbo, HAN Minyi, XU Xinglian
    Food and Fermentation Industries. 2021, 47(8): 261-267. https://doi.org/10.13995/j.cnki.11-1802/ts.025744
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    Plastein reaction is an important reaction to complement the essential amino acids in the protein by the way of the peptide bond, which is thought to be the protein hydrolysis of adverse reaction that can improve the biological activity of peptides, and improve protein processing features and reduce the bitter of hydrolysates. So far, plastein reactions have been applied to fish protein, soybean protein, milk protein and other fields to improve the nutritional value of food and solve the problems such as limited bioavailability of protein-peptide and bitter taste of enzymatic hydrolysate. China is a big meat consumption marker which accounting for 1/4 of the global consumption. The application of plastein reactions in the meat industry provide people with more high-quality protein resources, which is of great research value. In this paper, three action mechanisms of plastein reactions, influencing factors of plastein reactions, and their application and development prospects in meat were summarized in order to provide a theoretical reference for further utilization and high-value study of proteins.
  • New technology of aluminum detection, removal and sterilization for ready-to-eat jellyfish
    CEN Jianwei, SUN Wanqing, CHEN Shengjun, PAN Chuang, WANG Yueqi, DENG Jianchao, WEI Ya, RONG Hui
    Food and Fermentation Industries. 2021, 47(8): 268-275. https://doi.org/10.13995/j.cnki.11-1802/ts.025706
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Jellyfish processing is a traditional industry in China. Fresh jellyfish need to be dehydrated and detoxified by salt and alum repeatedly to produce salted jellyfish, which causes high concentrations of aluminum residues in the product. The high aluminum residue has perplexed the jellyfish processing industry for a long time,dealumination technology of salted jellyfish has become a critical technology that requires to be upgraded and transformed urgently. This paper summarize and analyze the latest researches on the processing technology of ready-to-eat jellyfish, including the hazard of aluminum residues, the determination method of aluminum content, dealumination technology, sterilization technology and alum substitution technology. The comparison and evaluation of several important determination methods of aluminum content in jellyfish were also been carried out. The mechanism of dealumination technology was classified in details, aiming to provide theoretical supports for maintaining the sustainable development of the jellyfish processing industry and developing new alum substitution technology.
  • Advances on the formation and regulation mechanism of Listeria monocytogenes biofilm
    HU Lili, DONG Qingli, XIA Yang, ZHANG Shuaishuai, YANG Jingyuan, WANG Zhen, LIU Yangtai
    Food and Fermentation Industries. 2021, 47(8): 276-282. https://doi.org/10.13995/j.cnki.11-1802/ts.025678
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Listeria monocytogenes is an important foodborne pathogen that is capable of developing stubborn biofilm on the surface of food processing equipment and cause continuous contamination of foods. Environmental factors and strain characteristics could affect the formation, number of viable bacteria and the microstructure of biofilm. Moreover, various regulatory mechanisms of L. monocytogenes may play an important role in its biofilm formation. The stage of bacterial biofilm formation and the important factor affecting L. monocytogenes biofilm formation were illustrated. Then the formation mechanism was discussed, including gene regulation, extracellular polymeric substance secretion, and quorum sensing system. This research may help understand the complex physiological process of biofilm formation for further prevention and control of L. monocytogenes biofilm.
  • Research progress of aptasensors combined with nanomaterials in heavy metal detection
    WANG Changchang, ZHENG Sijie, ZHAN Yifang, XIA Ding, BAI Xiangru, WANG Lihua, YAO Qi, LI Tingting
    Food and Fermentation Industries. 2021, 47(8): 283-289. https://doi.org/10.13995/j.cnki.11-1802/ts.025874
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The application of the unique optical, electronic and catalytic properties of nanomaterials to aptasensors can greatly improve the detection sensitivity of heavy metal and expand the selectivity, which is one of the hot spots in the field of heavy metal detection. This article summarized the aptamer sequences of heavy metal ions such as Pb2+, Hg2+, Cd2+, and reviewed the technical applications, advantages and disadvantages of various aptamer sensors combined with nanomaterials in heavy metal detection. The application prospects of the aptasensors in the field of heavy metal detection are forecasted.
  • Research progress of plant polysaccharides in hypoglycemic effect of type 2 diabetes mellitus
    ZHOU Wen, ZHUANG Lei, WU Sen
    Food and Fermentation Industries. 2021, 47(8): 290-296. https://doi.org/10.13995/j.cnki.11-1802/ts.025641
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Type 2 diabetes mellitus (T2DM) is a complex metabolic disorder disease. The pathogenesis of T2DM is complex and have various complications. It seriously threatened human health. Traditional therapeutic drugs bring many side effects while lowering blood glucose. However, some plant polysaccharides with lower blood sugar effects have attracted people's attention because of their wide sources and low side effects. A growing number of studies have proved that some polysaccharides derived from edible natural plant have significant hypoglycemic activity. This review describes the pathogenesis T2DM briefly and elaborates the research progress of the hypoglycemic effect of plant polysaccharides in T2DM, in order to provide theoretical reference for the research and development of plant polysaccharide products in the treatment of T2DM, daily prevention and related treatment of T2DM.
  • Nutrition and safety assessment of plant protein-based meat alternative products
    LIU Susu, SHA Lei
    Food and Fermentation Industries. 2021, 47(8): 297-303. https://doi.org/10.13995/j.cnki.11-1802/ts.025807
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    With the global population growing, heightened environmental stress, animal welfare and agricultural sustainability, the traditional livestock and meat industries are facing unprecedented challenges. Plant protein-based products are developed to address above concerns while meeting the consumer demands for healthy food. The meat alternatives have aroused wide interests in the past few years because of the natural recourses used and their green production. Yet, as with any newly developed food, food safety of meat alternatives must be addressed, and opportunities for responding to safety challenges should be articulated if the current meat alternative market is to sustain. The aim of this review is to discuss the trends of plant protein-based alternative products both at home and abroad and analyze their safety as meat analogs or alternatives with regards to the ingredients, additives, processing methods, allergy, anti-nutritional factors, microbial contamination, and chemical changes. Our ultimate goal is to introduce some theoretical background as well as technologies that may be valuable to food producers and consumers for the promotion of healthy and secure development of meat analogs.
  • Advances on process regulation of Ganoderma triterpene acids production by liquid fermentation
    LI Li, YANG Yunli, YANG Xiaofan, HE Wei, YUAN Kai, ZHU Weiyu, PENG Chao, HE Yifan, DONG Yinmao, ZHOU Weiqiang
    Food and Fermentation Industries. 2021, 47(8): 304-312. https://doi.org/10.13995/j.cnki.11-1802/ts.025243
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Ganoderma triterpene acids (GTAs) are one of the main characteristic components of Ganoderma lucidum to exert its immunoregulatory function. The production methods of GTAs include fruit body extraction, sporoderm-broken spores and liquid submerged fermentation. The liquid fermentation of G. lucidum is viewed as a research hotspot globally due to its advantages, including short cycle, easy and precise control of fermentation conditions and feasible industrial production. In this paper, the regulation of GTAs liquid submerged fermentation is reviewed in two aspects, fermentation conditions and exogenous elicitors, which can provide a reference for fermentation technology to increase the production of GTAs, and prospect for related research.
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基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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