Abstract:Memory decline and degeneration can be associated with human health conditions, brain physiological aging, brain trauma, and pathologic changes. Due to the pressure caused by skyrocketing economic burden on society, from teenagers to the elderly all live with memory disorders. Different therapeutic approaches are available to treat or improve memory impairment during physiological aging and diseases. However, there are a few researches on materials about memory improving on all ages as daily supplements. Peptides, not only could maintain the metabolism of brain cells and keep the brain movement normal as supplements directly, but also show the superiorities of wild raw material sources, simple preparation technology, and strong stability. Therefore, it attracts people’s attention as daily supplements. The memory improving peptides, its preparation methods, the targets of memory alleviation and the effects evaluation methods were summarized in this paper. It provides theoretical basis for peptides which are going to promote teenagers’ intelligence, improve memory loss for adults and be clinical nutrition for Alzheimer's patients.

Abstract:Grape seed oil as a new rising was favored by consumers due to its nutrition and health-care value, and attentions were also paid on the quality and safety problems. The key points of the industrial process of grape seed oil were analyzed based on the factors affecting the quality and safety problems. The current situation of quality and safety was summarized combined with the current national and industrial standards. Suggestions about the quality safety of grape seed oil were given, which were intensifying publicity of professional knowledge, perfecting quality and safety standards, strengthening the supervision of quality, and establishing the quality and safety management and traceable system.

Abstract:Fatty acids and detrimental compounds such as aflatoxin B1, benzo(a)pyene, and fatty acid esters of 3-chloropropanediol were related to the quality and safety of peanut oil. In this study, related regulations and laws as well as advances in detection technologies and elimination techniques for aflatoxin B1, benzo(a)pyene, fatty acid esters of 3-chloropropanediol and other contaminants in peanut oil were reviewed.

Abstract:The aim of the present study was to investigate the dipeptidyl peptidase-4 (DPP-4) inhibitory activity of glycomacropeptide (GMP) hydrolysates obtained with papain, alkaline, trypsin and protease. The DPP-4 activity was assayed by the chromogenic substrate with Gly-Pro-PNA as a substrate in vivo. GMP hydrolysates showed a higher DPP-4 inhibitory rate than native GMP. The DPP-4 inhibitory activity of GMP hydrolysates increased during the hydrolysisperiods. GMP hydrolysates obtained by papain possessed the greatest DPP-4 inhibitory activity. The papain-treated GMP may have the potential application as DPP-4 inhibitor.

Abstract:Black tea is produced by successive procedure such as cranking up of raw material, first rubbing, fermenting, and drying processes, which is rich in a variety of minerals, such as K, Ca, Mg, and Zn. Black tea is benefit for astronauts. In order to investigate the dissolving-out characteristics of black tea, elements of black tea powder and black tea soup were analyzed. The closed high-pressure microwave digestion method was used for sample digestion to avoid the loss of elements during the digestion procedure. The concentration of seven minerals including K, Mg, Al, Mn, Zn, Fe, and Ca were measured by inductively coupled plasma atomic emission spectrometry (ICP-OES). The tea soup was made using deionized water for 5 times. The results showed that the method recoveries ranged from 96.4% to 106.7% and the dissolving-out yields of K, Mg, Al, Mn, Zn, Fe, and Ca were 45.35%, 6.23%, 2.16%, 1.68%, 7.8%, 2.0%, and 0.4% respectively, in the first tea soup. There was an exponential relationship between the dissolving-out yields of K, Mg, Al, and Mn and soaking times. The exponential relationship equations between the dissolving-out rate for K, Mg, Al, and Mn in black tea and soak times were y=105.75e－0.8743x,y=9.9493e－0.9695x,y=6.3358e－1.4065x, and y=4.2477e－1.3394x, respectively. The correlation coefficients were 0.986,0.9283,0.9507, and 0.926, respectively.

Abstract:The effects of ultrasonic treatment on inactivation of polyphenol oxidase (PPO) activity of fresh-cut apple were investigated, and inactivation kinetics of PPO was analyzed by using a first-order reaction kinetic under the following experimental conditions:ultrasonic power (240-600W) and ultrasonic temperature (30-50℃) . The results indicated that the optimal temperature of PPO of fresh-cut apple was 30℃, and enzyme activity gradually decreased with the increasing heat treatment time. The inactivation of PPO could be significantly affected by the ultrasound of power, processing temperature, and processing time. With the increasing ultrasonic power, temperature and prolonged ultrasonic processing time, the inactivation of PPO became more significant. The inactivation of PPO was fitted well to the first-order reaction kinetic model under the experimental conditions. The k value raised and the D value decreased with the increasing ultrasonic power and processing temperature. Ultrasonic treatment reduced the thermal sensitivity of PPO.

Abstract:To study the mechanism of the effect of fat oxidation on meat flavor formation, effects of oxidized fat and unoxidized fat on water-soluble products of the cysteine and glucose reaction system were investigated by the analysis of product color, elemental analysis, and thermal degradation volatile products. The results showed that low molecular weight compounds (<3000Da) were the major part of water-soluble products, while both the compounds with molecular weight >3000Da and ≤3000Da contributed to the color of water-soluble products. With chicken fat or oxidized chicken fat included in the reaction of cysteine and glucose, the carbonyl compounds from fat degradation would participate in the Maillard reaction, which caused the water-soluble products more browned, and the elemental ratios of C/N and C/S of the water-soluble products increased. Moreover, greater amount of volatiles including sulfur-containing compounds, nitrogen-containing heterocyclic compounds, oxygen-containing heterocyclic compounds were released when the water-soluble products were being thermally degraded, which implied that aroma produced from the water-soluble products would become stronger when they were subjected to the secondary thermal process. Compared with the unoxidized chicken fat, the effects above were more obvious when the oxidized chicken fat was added.

Abstract:An high performance liquid chromatographic(HPLC) method was developed to analyze neurotoxin β-N-oxalyl-α,β-diaminopropionic acid(β-ODAP), and other free amino acids in Lathyrus sativus Linn. by precolumn derivatization with para-nitro-benzyloxycarbonyl chloride (PNZ-Cl). The chromatography conditions were as followed:column of Ultimate XB-C18, acetonitrile and sodium acetate as the mobile phase, gradient elution procedure being 0-5min φ(acetonitrile) 25% ,5-30min φ(acetonitrile) 25%-90%, and flow rate 0.8mL/min, the colum thermostated at 30℃, and detecting wavelength 300nm. The extraction conditions, such as the ethanol concentration, raw material concentration, and extraction temperature, were optimized using this analytical method. The results showed that higher extraction yield of β-ODAP and other free amino acids was obtained under the conditions of 10% (V∶V) ethanol, material concentration of 0.025g/mL, and extraction temperature 60℃.

Abstract:Evaluation of antimicrobial ability of Xinjiang unique functional beverage “life nutrient liquid” on five kinds of common food-borne pathogenic bacteria and 5 kinds of common probiotics in food industry. At the same time, microbe strains were separated and purified from this functional beverage. Results showed 30μL “life nutrient liquid” had antibacterial property for all 5 kinds of pathogenic bacteria:Salmonella enterica subsp. Enterica, Escherichia coli EHEC O157:H7, Shigella flexneri, Staphylococcus aureus, and Pseudomonas eruginosa, and the inhibitory zone diameters were 10.5mm, 12.0mm, 12.0mm, 12.5mm, and 10.0mm, respectively. For 4 kinds of probiotics:Lactobacillus plantarum subsp. Plantarum, Lactobacillus delbrueckii subsp.bulgaricus, Bifidobacterium infantis, and Bifidobacterium animalis subsp. lactis, the beverage has no obvious antibacterial properties except Streptococcus thermophilus, which the inhibitory zone diameter was 27.0mm. Three different gram-negative rod-shaped bacteria, a gram-positive rod-shaped bacterium and a fungus which produced reddish brown soluble pigment were isolated from the beverage. The fungus was preliminary identified as Monascus sp. The test results provided a basic reference data for the systematically functional research of Xinjiang unique functional beverage “life nutrient liquid”.

Abstract:To investigate the antioxidant activities of the bee pollen extractives , water, methanol, and chloroform were used as extraction solvents and DPPH eliminating rate, ·O- removing rate, ·OH- eliminating rate, and reducing power were determined. The results showed that the water extraction had the highest yield (54.16%) while the extractives from methanol had the highest DPPH eliminating rate, ·O- removing rate, and ·OH- eliminating rate and the antioxidant activities increased with the increasing concentration. The highest DPPH eliminating rate (95.49%) was obtained under the concentration of 5g/L while the highest ·O- removing rate (80.03%) and ·OH- eliminating rate (29.14%) were obtained under the concentration of 2g/L. The chloroform extracts had the highest reducing power (49.48%) under the concentration of 5g/L. Based on the results, methanol extractives had the best antioxidant activities.

Abstract:Sensory evaluation and biochemical components of black tea were analyzed to study the suitability for manufacture of black tea of 6 tea cultivars, which provided support for the production. The results showed that Fuxuan No.9,Meizhan,Fudingdabai, and Mingshan 131 had the best qualities. Mingshan 131 had the best soup while Fuxuan No.9 had the best aroma and Meizhan had the best taste. The biochemical components of 6 tea cultivars had differences and the contents of theaflavins, TP and thearubigins were significantly different among all the tea cultivars.

Abstract:The conjugate linoleic acid (CLA) was prepared by the alkali isomerization with sunflower oil as raw material. Effects of solvent varieties, reaction time, reaction temperatures, and catalyst dosages on the yield of CLA were analyzed by the single factor experiment and orthogonal experiment with three factors and three levels. The results showed that optimized conditions were as following, 1,2-propylene glycol as solvent, the ratio of sunflower oil and solvent 1∶3, the reaction temperature 170℃, the reaction time 2.5h, and the ratio of alkali and saponification equivalent 2.2. The yield of CLA was 47.80% under the optimized conditions.

Abstract:Currently the conductivity coefficient of wet materials such as cooked rice and so on cannot be measured by the conventional machines. In this study, the CFD software FLUENT was applied and the experimental devise was set up. A measuring method for the conductivity coefficient of cooked rice was presented and validated by comparison of numerical simulating results with testing results. This research provided theoretical fundamentals for the succeeding research of self-heating foods.

Abstract:Many enterprises just pay attentions to the spicy character of Sichuan flavor seasonings and ignore other characters of them during the industrialization development of traditional Sichuan cuisines. Based on many years' work experience and customer demands, characters of Sichuan flavor seasonings were analyzed and the production processes of several classic seasonings were introduced. Moreover, the market tread of flavor seasonings was discussed.

Abstract:Two mathematical models were used to predict the shelf life of tea soda crackers and compare error value and the optimal model was determined. Base on the theory of first-order kinetics model, the peroxide values of tea soda crackers stored at different temperatures (24,4, 44,4℃) were studied. Moreover, the correlation between the storage temperature and reaction rate of peroxide value was established using the Arrhenius equation and Q₁₀ equation and the shelf life of tea soda crackers stored at different temperatures (28,38,48℃) were compared with the real values. The results showed that the maximum prediction errors of the Arrhenius model and Q₁₀ model were 10.9% and 4.3%. Therefore, the Q₁₀ model could be used to establish the correlation between the shelf life and temperature. Compared with the Arrhenius model, the Q₁₀ model had the higher precision to predict the shelf life of tea soda crackers.