Abstract:In this paper,the principles and the application of the molecular imprinted polymer-based sensors, such as lectrochemical sensors,piezoelectric sensors, and optical sensors, were discussed. Meanwhile, the developing trend of the molecular imprinted polymer-based sensor was addressed.

Abstract:The production situation of apricot and its processing products were reviewed in this paper. Some issues influencing the quality and developments were discussed and some suggestions were proposed. These suggestions included adjusting cultivar structure, developing early ripe cultivars, processing fresh-eating cultivars and related cultivation techniques, promoting low cost cultivation under plastic shelter house, extending supply period for fresh-eating and processing apricots, doing our best to develop processing products such as drying apricot, especially in the main production area, and paying attentions to abroad market. In addition, some of our works were introduced.

Abstract:China is a predominant apple production country, and the largest concentrated apple juice producer and exporter. Based on the current situation of apple planting and apple postharvest processing industry in China, the problems of scale planting, storage, apple product processing and by-product utilization were analyzed. Aimed on the problems above all, some suggestions for the apple industry were proposed.

Abstract:The conformations of Anabaena Sp. lipoxygenase (ana-rLOX), such as secondary structure, helical structure, turn structure, and disordered structure were studied in different pH buffers. The correlation between the activity and conformation of ana-rLOX was studied. The results showed that the optimal pH and the most stable pH of ana-rLOX were 9 and 7. The enzyme activity was correlated with the content of helical structure, turn structure, and disordered structure. The enzyme activity positively correlated with the helical structure and turn structure while the enzyme activity negatively correlated with the disordered structure under the pH value between 6 and 9. The enzyme was most stable when the contents of helix, sheet, turn, and random structures were 20%-30%.

Abstract:In order to increase the yield of sucrose-6-acetate which is catalysed by candida rugosa lipase, the method of this paper was that the surfactant was added into the two-phase system to formate the micelles, then use the candida rugosa lipase as catalyst to synthesis sucrose-6-acetate.The results showed that compared with the control group, the esterification rate and sucrose-6-acetate rate significantly increased in surfactant cetyltrimethyl ammonium bromide group.The optimum conditions as followed:reaction medium is butanol / H₂O, content of water is 60%, the concentration of surfactant is 10mmol/L, n(vinyl acetate)∶n(sucrose) is 3∶1, pH 9, reaction at 35℃ for 4 h. The sucrose acetate esterification rate is 71.2%, the selectivity of sucrose -6- acetate is 56.4%.

Abstract:The preparation and properties of immobilized flavourzyme on globular cross-linked chitosan, with glutaraldehyde as crosslinking agent, were investigated. The optimal concentration of chitosan, NaOH and glutaraldehyde was 2.5%, 3%, and 0.5%, respectively, and the optimal crosslinking time was 6h. The optimal flavourzyme dosage was 40mg/g carrier, and the optimal immobilizing reaction temperature, pH, and time was 35℃, pH 5.5, and 10h, respectively. After immobilized, the optimal reaction temperature of flavourzyme was improved from 50℃ to 70℃, and the optimal pH value was improved from 7.0 to 8.0. Moreover, the ranges of temperature and pH for keeping the higher enzyme activity had been extended. The stability of storage and operation of the immobilized flavourzyme was good enough to be reused for many times, which suggested that the immobilized flavourzyme was suitable for the wide applications in industry.

Abstract:Effects of different active peptides on the emulsifying properties of sodium caseinate,and the proportion of complex were optimized in this study. The emusifying activity and stability of the system significantly (p<0.05) decreased when the ratio between the hydrolyzed whey protein and sodium caseinate was greater than 2∶8, and the ratio between the soybean peptide and marine collagen peptide was greater than 1∶9. The emulsifying activity and stability of the system significantly(p＜0.05) decreased when the ratio between the corn peptide and peanut peptide was 1∶9. Moreover, hydrolyzed whey protein, soybean peptide and marine collagen peptide were mixed with sodium caseinate, and the optimal concentration was 50% hydrolyzed whey protein, 40% soybean peptide and 10% marine collagen peptide, and the best proportion of composite active peptides to sodium caseinate was 3∶ 7. The results provided a basis for selection of the active peptide in protein drinks.

Abstract:A sensitive, specific, accurate and precise phenol-sulfuric acid method was established for quantitative assay of polysaccharides in Zanthoxylum bungeanum leaves. And polysaccharides in leaves of Dahongpao, a cultivar of Z. bungeanum in Shaanxi province, were successfully determinated by the proposed phenol-sulfuric acid method. Galactose was used as standard monosaccharide and 484nm was chosen as working wavelength. The optimum conditions for chromogenic reaction were obtained by single factor experiments and orthogonal test:addition sequence, phenol-sample-concentrated sulfuric acid; temperature of chromogenic reaction, 25℃; amount of 5% phenol, 0.3mL; amount of concentrated sulfuric acid, 3.5mL; and duration of chromogenic reaction, 30min. System suitability test indicated that regression equation of standard curve was y=0.0127x-0.0076 (R²=0.997) and range with satisfactory accuracy and precision was 10.00-60.00μg/mL. LOD and LOQ were 2.08μg/mL and 6.30μg/mL, respectively. Intra-and inter-day precision varied from 0.49% to 3.64% and from 5.17% to 6.05%, respectively. And mean recovery was 101.19%. The colored sample solution was stable within 2h. The content of polysaccharides in Dahongpao leaves in Shaanxi province, was in the range of 8.11-8.89mg/g. The developed colorimetric method provides a basis for quantification of polysaccharides from Z. bungeanum leaves and exploitation of leaf resources.

Abstract:The familiarity of aromatic wine descriptors was investigated for Chinese residents, with 498 healthy respondents. The respondents were aged 20-47 years and included 271 females and 227 males from 25 provinces and with different food taste preferences. Some 76 odors related to aromatic descriptors were selected from “Le Nez du Vin” and sorted into different categories. The respondents were required to recognize each odour after a quick olfactory identification test. A five-point structured scale, labelled from “extremely unfamiliar” to “extremely familiar”, was used to determine overall familiarity. Statistical analysis showed that the recognition of different categories of aromatic characteristics was different, familiarity with Fruity and Vegetative types being higher than others. Data showed that females had significantly higher familiarity scores than males. In addition, there were differences among people with distinct preferences for food tastes.

Abstract:In order to determine the influence of different kinds of acetic acid bacteria on the quality of Rubus coreanus fruit vinegar, Rubus coreanus fruit vinegar was brewed using Rubus coreanus as raw material, yeast for alcoholic fermentation, and different varieties of acetic acid bacteria for acetic acid fermentation. The alcoholic strength, soluble solids, total acid, and DPPH elimination rate were determined, and sensory evaluation was also applied. The results showed that different varieties of acetic acid bacteria had effects on the physicochemical indexes of Rubus coreanus fruit vinegar. In this study, the Rubus coreanus fruit vinegar brewed by Hu No. 1.01 acetic acid bacteria had 0.80% alcohol content, 2.5% soluble solids content, 4.78% total acid content, and 39.1% DPPH elimination rate, which was similar to Vc (36.68%). The results were better than other two kinds of Rubus coreanus fruit vinegar.

Abstract:Compared with common dietary fiber, inulin is soluble fiber with more advantages in physiological functions and food processing performance, which has suitable molecular weight, good color, and favorable water solubility. In Europe and America, inulin has been widely applied in dairy, flour, and meat products. In this paper, physicochemical properties, safety, and excellent physiological function of inulin were introduced. The influence of inulin on texture profile ( hardness, springiness, chewiness, etc.), sensory characteristics (odor, mouthfeel, and color), physicochemical and microbiological parameters (nutrients, pH-value, moisture content, water activity quality stability of sausage, total coliforms, and salmonella etc.) of sausage in recent years were reviewed. The future trends were also proposed.

Abstract:Fruit maturity as an important indicator to measure the quality and grade of fruits, distinction of fruit maturity between different fruits could reduce the loss rate in picking, storage, transport, and other logistics sectors. Hyperspectral technology was a novel spectroscopic techniques and computer vision fusion technology, which could evaluate fruit quality from the image dimensions and spectral dimension. This paper reviewed the application of the technology at home and abroad and proposed the application of the hyperspectral imaging technology to detect jujube and pear maturity. The most effective characteristic wavelengths of jujube and pear were determined based on fruits with different maturity degrees having different reflectances in the visible and near infrared bands.

Abstract:This paper analyzes the problems of imported food by using the chemical colorimetric method, immunological analyzing method, molecular biological method, enzyme inhibition technology, biosensors and ATP bioluminescence technology, which can describe a support role for the rapid detection of large circulation area of food safety, and the prospect of its application and development.

Abstract:Food contact material is an important part in ensuring the safety of food.“Authority system” is currently established in the European Union, United States, and China, and namely only substances included in the positive lists are authorised to be use.And substances excluded from those lists must undergo safety assessment and only those qualified can be used for the production. This paper mainly aims to introduce the current status of authority and safety assessment of new substances, including assessment processes,presenting application data prior to assessment,exemption assessment, the progress of assessment, and so on. The current status at home and abroad of safety assessment on new substances was further understood through the comparative analysis on the similarities and differences of the three assessment models.