Abstract:Clinical patients are prone to be suffering from malnutrition, and malnutrition is one of the important factors that causes clinical treatment complications and delay in recovery. Therefore, clinical nutrition support with special medical use formula as an important component plays a key role in the clinical treatment process. Compared with ordinary foods, formulas for special medical uses have more stringent requirements on the stability of formulation composition and the uniformity of composition mixing, so the production process is complicated. The research status of the existing production process of different dosage forms for special medical use formulas was analyzed. The effects of dispersed phase particle size and specific surface area on the stability of complex liquid dosage forms for special medical use formulas were described. Meanwhile, the prospects of applications of membrane emulsification, ultra-high pressure homogenization, spraying drying, and freeze-drying technology in the production process of special medical formula foods were proposed.

Abstract:After more than ten years' development, China's online catering service industry has a consi-derable scale and a high-frequency market demand has formed. Based on the laws and regulations about the network catering service food safety——“the network food safety illegal act investigation and punishment method” and “the network catering service food safety supervision and management method”, this paper explained the requirements about the third party platform provider of the network catering service, the present network catering service provider, the self-built website catering service provider, and the deliverers. The purpose of this paper is to promote the behavior of online catering service, to ensure the safety of the public diet, and to guide the healthy development of online ordering.

Abstract:Because of the specialization and complexity of food safety issues, extended online catering supply chain, lacking international experience, non-effectively exchanged information, the platform assumes regulatory responsibilities, and media public opinion environment, the network catering platform has faced a lot of challenges. The network catering platform undertakes the legal obligations of qualifications admission examination, business behavior attention, joint and several liability and the obligation of paying compensation in advance. In order to solve these problems, the whole process of food safety management system should be established and information should be shared through the multi-party participation. Meanwhile, standardizations about the online and offline, the elimination mechanism of market, strengthening risk communication, and guiding of consumers are also the countermeasures to continuously ensure food safety in online catering.

Abstract:The structure of prokaryotic microbes in fermented grains during the brewing of cotton sweet type liquor was analyzed by the high through put sequencing technology.Two kinds of cellar pools were selected to track the fermented grains with different space positions and different fermentation stages in the cellar. The samples of the mixed fermented grains were packed in a sterile vacuum plastic bag, and DNA extraction and subsequent high through put sequencing analysis were carried out. The results showed that the similarity of the prokaryotic microorganism in fermented grains of No. 1 pit cellar and No. 2 pit cellar was relatively high based on the operational taxonomic units (OTU) analysis. The species similarity of prokaryotic microorganisms in the same pit was very high. At the same time, the species of bacteria in fermented grains in the two pits were decreased with the fermentation.From the sample type, the diversity of prokaryotic microbes in fermented grains of pit No. 1 was higher than that of the prokaryotic microorganism in fermented grains of No. 2 pit cellar.There were similar types of prokaryotic microbial flora in fermented grains of No. 1 and No. 2 pit cellar. The dominant bacteria in the fermented grains of No. 1 pit and No. 2 pit were Firmicutes, Cyanobacteria, Proteobacteria, Actinobacteria, and Gemmatimonadetes. The number of dominant bacteria gates was in order of:Firmicutes, Proteobacteria, Actinobacteria, Cyanobacteria, Gemmatimonadetes.

Abstract:Productions of fermentative by-products, like glycerol, succinic acid, lactic acid and volatile acid, were used to evaluate the influence of the mixed fermentation with Pichia fermentans and Saccharomyces cerevisiae on wine quality. The mixed fermentations of the P. fermentans strain Z9Y-3 and the commercial S. cerevisiae F33 were performed in model grape juice with simultaneous and sequential inoculation protocols, two single-yeast pure fermentations were as controls. In the fermentative by-products analysis, the succinic acid and lactic acid were measured by liquid chromatography, the glycerol was measured by the method of sodium periodate oxidation, and the volatile acid was measured by steam distillation. Results showed that the participation of the P. fermentans isolate didn't change the fermentation course significantly, but the growth rate of P. fermentans is lower than that of S. cerevise during fermentation. Comparing with the pure S. cerevise fermentation, mixed fermentation enhanced the level of glycerol and decreased the volatile acid content. The sequential inoculation protocol had the highest number of active S. cerevise cells, the survive period of P. fermentans strain was the longest (7d), while the accumulation of glycerol was the highest (2.7g/L) and that of the volatile acid was the lowest (0.2g/L). During different fermentations, the levels of succinic acid and lactic acid rose firstly, and then declined, but the variation of their final amounts was little. It was concluded that the mixed fermentation of the P. fermentans isolate and S. cerevisiae had the application potential in winemaking based on the productions of the main fermentative by-products.

Abstract:The samples of Shanxi aged vinegar before and after aging were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectra and gas chromatography-olfactometry. Based on retention indices, mass spectra, and injection of authentic standards, a total of 84 volatile compounds were identified by GC-MS and 42 odor-active compounds were identified by GC-O, including sulfur-containing compounds, nitrogen-containing heterocycles, oxygen-containing heterocycles, aldehydes, ketones, alcohols, acids, esters, phenols and others. For both the vinegars before and after aging, 20 compounds were found in a major amount, such as acetic acid, tetramethyl pyrazine, furfural, furfuryl alcohol, 2,3-butanedione, and so on. Meanwhile 16 compounds were found with high detection frequencies, such as 3-methylthio propanal, 2-ethyl-3,5-dimethyl pyrazine, 2-furanacrolein, vanillin, acetic acid, 3-methyl butanoic acid, and so on. However, according to the total number of compounds, after aging, 14 compounds were newly detected, e.g. 3-methylthio-1-propanol, 2-acetylfurane, benzyl alcohol, and propanoic acid, whereas 19 compounds were disappeared, e.g. dimethyl disulfide, benzyl acetone, butanoic acid, 3-methylpentanoic acid, ethyl butyrate, 2-acetyl pyridine, and 5-hydroxymethyl furfural. According to amounts of the compounds, those of the 11 odoractive compounds (e.g. tetramethyl pyrazine, furfuryl alcohol, phenylethyl alcohol, propanoic acid, and phenethyl acetate) were markedly increased; whereas those of the 29 odor-active compounds (e.g. acetic acid, furfural, hexanoic acid, and benzophenone) were decreased. Overall, the aging processing resulted in decrease of compounds with off-flavors and simultaneously increase of compounds with pleasant flavors. The research results were expected to provide guidance for improving or up-grading the production technology of Shanxi aged vinegar.

Abstract:The volatile aroma-active compounds of raw and boiled Chaoshan beef balls were extracted by SPME, and then analyzed by GC-O-MS. The key odorants in raw and cooked beef balls were confirmed by their OAVs. Results showed that a total of 42 volatile compounds including 11 sulfur compounds, 7 aldehydes, 4 heterocyclic compounds, 4 alcohols, 10 hydrocarbons, 2 esters, 1 ketone, 2 phenol, and 1 acid were identified. Twelve aroma-active compounds were detected by GC-O. Diallyl sulfide, diallyl disulfide, allyl methyl sulfide, trans-2-octenal, hexanal, and nonanal were confirmed as the key odorants in raw beef balls for their high OAVs. Diallyl sulfide, hexanal, nonanal and diallyl disulfide were confirmed as the key odorants of boiled beef balls for their high OAVs. According to the changes of OAVs, sulfide, allyl methyl sulfide, diallyl disulfide, allyl methyl disulfide, trans-2-octenal, and hexanal were confirmed as the key odorants contributing to the aroma profile changes of Chaoshan beef balls after being boiled.

Abstract:To determine the effects of oxidation degree on peptides fractions regulation of barbecued pork seasoning, the barbecued pork seasoning was prepared under different peroxide values (POV) by the Maillard reaction, and the peptides of the barbecued pork seasoning were detected and analyzed. The result showed that the molecular weights of peptides were mainly in the area of 120-5000Da, and the total percentage of peptides were increased after the Maillard reaction. In comparison with the peptides before the Maillard reaction, the peptides in area of 10000Da and above were decreased, and the peptides in area of 120-1000Da were increased with the increase of POV. When the POV was less than 50meq/(kg fat), the peptides in the area of 1000-5000Da were increased, and the ones in the area of 120 and below were decreased. When the POV was more than 50 meq/(kg fat), the peptides in the area of 1000-5000Da were apparently decreased and the ones in the area of 120 and below were increased. When the POV was in the area of 40-50meq/(kg fat), the change of peptide fractions was the most. So the POV which was in 40-50meq/(kg fat) mostly affected the barbecued pork seasoning.

Abstract:EGCG has many physiological activities such as anti-cancer and antibacterial activity. It is a functional ingredient of potential aerospace functional foods. The content of EGCG was determined by liquid chromatography. Seven kinds of macroporous adsorptive resins such as ADS-7, ADS-8, ADS-17, ADS-21, D101, NKA-II and NKA-9 were used to adsorb EGCG. Desorption purification experiments, including static adsorption and desorption experiments and dynamic adsorption and desorption experiments. The ADS-7 and NKA-II macroporous adsorptive resins have good adsorption and desorption properties for EGCG. The desorption solutions were 60% and 70% ethanol solutions respectively. The desorption volumes were 6BV and 5BV, respectively. The desorption rates were 88% and 92% for 168.15mg and 156.45mg, respectively. The content of EGCG in the enrichment obtained with NKA-II resin was increased from 44.2% to 67.9%, and the yield was 90%. For EGCG, there are differences in adsorption and desorption properties of different types of macroporous resins, which require screening and process optimization. Macroporous resins can achieve the separation and purification of EGCG, and have potential in industrial production applications.

Abstract:Dendrobium officinale is one of the valuable Chinese herbal medicines which is rich in nutrients. In this study, the contents of water, soluble protein, total protein, crude fiber, fat, total sugar, mineral and amino acids in stems and leaves of D. officinale for two seasons were determined. The results showed that the contents of water (863.10mg/g), polysaccharide (289.90mg/g), iron (71.10mg/kg), and selenium (1.07mg/kg) were much higher than that of stems in autumn. Compared with stems, the content of polysaccharides in leaves was lower (the autumn leaf content was 162.30mg/g), but there were a higher soluble protein (4.20mg/g), total protein (67.03mg/g), crude fiber (204.60mg/g) and fat (14.70mg/g) in leaves. In addition, the content of amino acids in leaves was significantly higher than that in stems, and aspartic acid and glutamic acid contents were the highest, reaching to 13.60mg/g and 13.80mg/g, respectively. So the leaves had a certain nutrition value. Therefore, D. officinale can be used as a medicinal material for further research and development.

Abstract:Water chestnuts and black water chestnuts were dried and milled to analysis their nutrient compositions. The results showed that polysaccharides in water chestnut and black water chestnut were composed of glucose, D-galactose, and D-arabinose, while the D-galactose content in black water chestnuts was higher. The amino acids profiles showed that water chestnuts contained 11 kinds of amino acids, and the black water chestnuts contained 13 kinds of amino acids. The main nutrients in black water chestnut were protein, fat, reducing sugar, and polysaccharides. Compared with water chestnuts, black water chestnuts contained more P, Fe, Na, and Ca, while the contents of flavonoids, polyphenols and black extracts were higher. The results showed that the nutrient and functional active components were higher in black water chestnuts, so black water chestnuts can be used as a new material to increase the added value of the products.

Abstract:At present, some studies found that there were significant differences in the purine content of the same food. Simultaneously, there is no accurate and complete purine content data in the current Chinese food ingredients table. Therefore, it is not scientific and effective for gout patients with reasonable dietary guidance and could not provide a theoretical basis for clinicians to guide the nutritional treatment of gout and hypertensive patients. This paper systematically summarizes that purine contents in various foods and compare them. It is found that the purine contents in different types of animal foods and vegetable foods are significantly different. The purine contents in fish and shellfish are the highest, which are higher than the purine in livestock and poultry meat and much higher than the purine contents in plant food. Meanwhile, the purine content in vegetables and fruits and dairy products is generally low. Finally, we expect that it will provide guides for the consumers’ scientific diet, produce of the low purine food, and human health.

Abstract:Saccharomyces cerevisiae, Lactobacillus plantarum and Acetobacter pasteurianus HN 1.01 was mixed to ferment Vaccinium uliginosum L.. After determining the pH value, protein content, reducing sugar content, total phenols, flavonoids, procyanidins and anthocyanins content, antioxidant capacity including hydroxyl radical scavenging rate, and total antioxidant capacity to obtain the proportion of bacteria. The single factor test was conducted with pH value, protein content, reducing sugar content, total phenolic content, hydroxyl radical scavenging rate and total antioxidant capacity in order to determine the optimum range of fermentation time, inoculation volume, fermentation temperature and initial sugar content. The Box-Benhken center combination test was conducted based on the total phenolic content and hydroxyl radical scavenging rate to optimize the fermentation process. The results showed that under the conditions of fermentation time of 62h, inoculation volume of 6%, fermentation temperature of 38.5℃, and initial sugar content of 15.5°Bx, the total phenolic content reached (53.27±0.16)mg/100mL and hydroxyl radical scavenging rate reached (83.88±0.19)% in ten-fold diluted Vaccinium uliginosum L. fermentation liquid, which respectively increased by 56.91% and 34.34% after optimized. The hydroxyl radical scavenging rate was significantly higher than that of the positive control group (p<0.01) and it was about 5 folds higher than that of the 2mg/mL vitamine C solution. The test was expected to provide guidance for the deep processing of Vaccinium uliginosum L..

Abstract:The loach was prepared into vinasse loach through rice wine processing technology. The effect of sterilization technology on quality of vinasse loach was discussed, focusing on the flavor, color, texture, total bacterial count, and sensory score. Furthermore, the amino acids composition and nutritional values of vinasse loach were evaluated. The results showed that the best sterilization condition was 115℃ and 15min. The vinasse loach was bright, tender, and juicy. The meat kept nice hardness and flexibility with pleasant wine flavor. The sensory score was of 85 points. After the vinasse processing, the total free amino acids content of loach was significantly enhanced, especially glycine, lysine, and arginine, which increased above 1 folds. The essential amino acids and umami amino acids contents both increased above 20% compared to the fresh loach. It manifested that the vinasse loach was not only more delicious, but also with higher nutritional value.

Abstract:In order to improve the methane production in the process of soybean wastewater degradation, effects of the trace elements,fermentation temperature, organic loading rate, and sludge concentration on the amount of methane produced by anaerobic fermentation of soybean wastewater were studied by the orthogonal experiment. Meanwhile, the effecting order of the factors and optimal technological conditions were confirmed. The results showed that the factors which had the greatest influence on the methane production were organic loading rate, followed by the addition of trace elements and sludge concentration, and the fermentation temperature had the least effect. The optimized combination of technological conditions was as follows:1mg/L Co, fermentation temperature 45℃, organic loading rate 1.52kg COD/(m³·d), and the sludge concentration was 30.00g VSS/L. Under this condition, the cumulative methane production was up to 970mL, which was increased about 15.10%. While the cumulative methane yield, the methane content in the biogas,and the removal rate of soluble chemical oxygen demand (SCOD) were 344.49mL/(g SCOD), 84.12%, and 84.00%, respectively.

Abstract:The cartons diamond packaging market becomes more and more popular, but carton products by their own limitations (such as going out to carry, improper preservation, etc.) is prone to the deformation and damage. To enhance the image of the terminal product,and provide consumers with more convenient products, high density polyethylene (HDPE ) bottles for yogurt at room temperature were studied. In this study, the feasibility and optimal parameters of the secondary sterilization of the room temperature yoghurt in high density polyethylene bottle were studied. The sensory evaluation, viscosity, and microbial test results of the yogurt were determined by the L₉(3⁴) orthogonal test with the temperature and time as factors. The results showed that the optimal parameter for HDPE bottled yogurt was the 75℃, 20min secondary sterilization and the shelf-life of yogurt was 90 days.