基于主成分分析法的复合营养米评价模型的建立
作者：
Jia, Xiwu;Zhou, Jian* ;Lü, Qingyun;Shen, Wangyang;...
期刊：
中国粮油学报 ,2015年30(7):123-127 ISSN：1003-0174
通讯作者：
Zhou, Jian
作者机构：
[Jia, Xiwu; Zhou, Jian; 吕庆云; Shen, Wangyang; Guo, Ji] 武汉轻工大学食品科学与工程学院
通讯机构：
College of Food Science and Engineering, Wuhan Polytechnic University, Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan, China
关键词：
复合营养米;主成分分析;感官评价;评价模型
摘要：
为了指导复合营养米品质改良和新产品开发,本研究主要以物性特性为自变量,通过主成分分析法建立了复合营养米食用品质评价模型。结果表明:所选取的20项指标可归纳为4个主成分,分别反映复合营养米的适口性、冷饭特性、挤压过程中的降解程度和糊化程度。以复合营养米的感官评价结果对建立的模型进行检验,2种方法具有很好的一致性,因此,主成分分析法可作为评价复合营养米食用品质的方法。
语种：
中文
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Study on classification of pork quality using hyperspectral imaging technique
作者：
Zeng, Shan* ;Bai, Jun;Wang, Haibin
期刊：
Proceedings of SPIE - The International Society for Optical Engineering ,2015年9811:981110- ISSN：0277-786X
通讯作者：
Zeng, Shan
作者机构：
[Zeng, Shan] Wuhan Polytech Univ, Dept Math & Comp Sci, Wuhan 430023, Peoples R China.;[Bai, Jun] Wuhan Text Univ, Dept Math & Comp Sci, Wuhan 430077, Peoples R China.;[Wang, Haibin] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Zeng, Shan] W;Wuhan Polytech Univ, Dept Math & Comp Sci, Wuhan 430023, Peoples R China.
会议名称：
9th International Symposium on Multispectral Image Processing and Pattern Recognition (MIPPR) - Multispectral Image Acquisition, Processing, and Analysis
会议时间：
OCT 31-NOV 01, 2015
会议地点：
Enshi, PEOPLES R CHINA
会议主办单位：
[Zeng, Shan] Wuhan Polytech Univ, Dept Math & Comp Sci, Wuhan 430023, Peoples R China.^[Bai, Jun] Wuhan Text Univ, Dept Math & Comp Sci, Wuhan 430077, Peoples R China.^[Wang, Haibin] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
会议论文集名称：
Proceedings of SPIE
关键词：
Hyperspectral Image;K-medoids clustering;Manifold distance;Pork quality;Feature wavelength
摘要：
The relative problems’ research of chilled meat, thawed meat and spoiled meat discrimination by hyperspectral image technique were proposed, such the section of feature wavelengths, et al. First, based on 400 ~ 1000nm range hyperspectral image data of testing pork samples, by K-medoids clustering algorithm based on manifold distance, we select 30 important wavelengths from 753 wavelengths, and thus select 8 feature wavelengths (454.4, 477.5, 529.3, 546.8, 568.4, 580.3, 589.9 and 781.2nm) based on the discrimination value. Then 8 texture features of each image under 8 feature wavelengths were respectively extracted by two-dimensional Gabor wavelets transform as pork quality feature. Finally, we build a pork quality classification model using the fuzzy C-mean clustering algorithm. Through the experiment of extracting feature wavelengths, we found that although the hyperspectral images between adjacent bands have a strong linear correlation, they show a significant non-linear manifold relationship from the entire band. K-medoids clustering algorithm based on manifold distance used in this paper for selecting the characteristic wavelengths, which is more reasonable than traditional principal component analysis (PCA). Through the classification result, we conclude that hyperspectral imaging technology can distinguish among chilled meat, thawed meat and spoiled meat accurately.
语种：
英文
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氨基酸组成及溶剂环境对淡水鱼胶原蛋白热稳定性能的影响
作者：
邓明霞;汪海波;杨玲;刘良忠;黄爱妮;...
期刊：
现代食品科技 ,2015年31(12):111-120 ISSN：1673-9078
通讯作者：
Wang, Hai-Bo
作者机构：
[汪海波; 邓明霞; 杨玲; 张含俊] Department of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China;[黄爱妮] Food Engineering College, Wuchang Institute of Technology, Wuhan, China;[刘良忠] Collage of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
通讯机构：
Department of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China
关键词：
胶原蛋白;热稳定性能;氨基酸;离子强度
摘要：
本文探讨了氨基酸组成、分布以及溶剂环境对鱼源胶原蛋白蛋白热稳定性能的影响.利用不同鱼类的胶原蛋白为实验样本,测定胶原蛋白氨基酸组成和热变性温度,通过相关性分析明确了影响胶原蛋白热变性温度的主要氨基酸种类和分布指标.结果表明,胶原蛋白中脯氨酸羟基化率、碱性氨基酸、带电荷极性氨基酸和总极性氨基酸含量与胶原蛋白热变性温度呈正相关,而亚氨基酸与非极性氨基酸含量与胶原蛋白热变性温度呈负相关(P＜0.01).运用逐步多元回归分析方法,建立了脯氨酸羟基化率和带电荷极性氨基酸与胶原蛋白热变性温度之间的相关性数学模型,经验证,该模型能较好的预测鱼源胶原蛋白的热变性温度.在此基础上,进一步研究了胶原蛋白所处溶剂环境对其热稳定性能的影响.结果表明,提高水分子浸润胶原蛋白程度和体系离子强度,或降低体系pH均会显著降低胶原蛋白热稳定性能.
语种：
中文
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Effect of wet ball milling on physicochemical properties and crosslinking reaction performance of corn starch
作者：
Zhang, Wei* ;Ding, Wenping;Ndeurumi, Kessy H.;Wang, Zhenjiong;Feng, Yongwei
期刊：
STARCH-STARKE ,2015年67(11-12):958-963 ISSN：0038-9056
通讯作者：
Zhang, Wei
作者机构：
[Zhang, Wei; Ding, Wenping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Ndeurumi, Kessy H.] South China Agr Univ, Dept Food Engn, Coll Food Sci, Guangzhou, Guangdong, Peoples R China.;[Wang, Zhenjiong] Nanjing Xiaozhuang Univ, Sch Biochem & Environm Engn, Nanjing, Jiangsu, Peoples R China.;[Feng, Yongwei] Wuxi Supervis & Testing Prod Qual Ctr, Wuxi, Jiangsu, Peoples R China.
通讯机构：
[Zhang, Wei] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
关键词：
Corn starch;Crosslinking reaction;Physicochemical properties;Wet ball milling
摘要：
Corn starch was physically modified with a ball mill in ethanol. The effect of ball-milling treatment on particle morphology, particle size distribution, crystalline structure, and pasting property was examined by means of scanning electron microscopy (SEM), laser diffractometer, X-ray diffraction (XRD), and rapid viscosity analyzer (RVA). In addition, the ball-milling effect on crosslinking performance of corn starch was also investigated. It was observed that the milled starch granules lost surface smoothness at high milling loads (25 and 30 g), while some granules were squashed at low milling loads (15 and 20 g). As milling load decreased from 30 to 15 g, the milled starch showed increase in volume average diameter (D[4,3]) from 13.49 to 15.45 μm. The crystalline structure of starch was partly destroyed by the milling. The pasting temperature and peak viscosity of milled starch decreased with decreasing milling load. The starch samples show improvement in crosslinking process following ball-milling treatment as indicated by increased phosphorus content. ©2015 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.
语种：
英文
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In vitro antioxidant activities of proanthocyanidins extracted from the lotus seedpod and ameliorative effects on learning and memory impairment in scopolamine-induced amnesia mice
作者：
Xiao, Juan;Li, Shuyi;Sui, Yong;Li, Xiaopeng;Wu, Qian;...
期刊：
Food Science and Biotechnology ,2015年24(4):1487-1494 ISSN：1226-7708
通讯作者：
Sun, Zhida
作者机构：
[Xiao, Juan; Zhang, Ruifen; Zhang, Mingwei] Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Minist Agr,Guangdong Key Lab Agr Prod Proc, Guangzhou 510610, Guangdong, Peoples R China.;[Sui, Yong; Sun, Zhida; Xie, Bijun; Li, Xiaopeng; Wu, Qian] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China.;[Li, Shuyi] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
通讯机构：
[Sun, Zhida] H;Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China.
关键词：
proanthocyanidin;lotus;scopolamine;memory;antioxidant
摘要：
The antioxidant activity of proanthocyanidins extracted from the lotus seedpods (LSPC) in vitro and ameliorative effects on memory impairment induced using scopolamine in mice were studied. 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, oxygen radical absorbance capacity, and cellular antioxidant activity assays revealed a potent LSPC antioxidant activity. Y-maze and step-down avoidance testing showed that LSPC administration at 30, 60, and 90 mg/kg ameliorated memory impairment. LSPC improved glutathione peroxidase and superoxide dismutase activities, inhibited activities of monoamine oxidase-B, total nitric oxide synthase, neuronal nitric oxide synthase, and acetylcholinesterase, and had no influence on inducible nitric oxide synthase and nitric oxide levels in the brain. LSPC ameliorated scopolamineinduced memory impairment based on improvement of the antioxidant system and cholinergic activity, which may be associated with potent antioxidant ability. © 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
语种：
英文
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热变性对鱼胶原海绵材料性能的影响
作者：
江颖;邓明霞;汪海婴;张含俊;汪海波
期刊：
功能材料 ,2015年46(9):09045-09051 ISSN：1001-9731
通讯作者：
Wang, Haibo
作者机构：
[江颖] Collage of Food Science and Technology, Wuhan Polytechnic University, Wuhan, 430023, China;[汪海波; 张含俊; 邓明霞] Department of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[汪海波] Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China
通讯机构：
[Wang, H.] D;Department of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China
关键词：
草鱼;胶原;热变性;胶原海绵;性能
摘要：
以草鱼皮为原料提取天然胶原蛋白,经DSC、圆二色谱和SDS-PAGE分析证实为具有完整三螺旋分子结构的Ⅰ型胶原。在不同条件下对该胶原进行热处理后分别获得了低变性、高变性和完全变性的胶原样品,热变性焓测定结果表明热变性程度分别为16.9%,57.9%和100%。在此基础上,重点研究了热变性处理后胶原结构和胶原海绵材料性能的变化。结果表明,草鱼皮胶原变性的起始温度(T_o,33 ℃)是其分子结构和胶原海绵材料性能改变的阀值温度。高于该温度条件下的短暂受热历史即可导致胶原三螺旋结构的部分或完全解离。同时,胶原变性程度的增加,材料结构的有序性、材料力学性能和耐酶解能力也随之降低,但是促细胞增殖能力有所提升。可见,低于胶原热变性的起始温度是天然胶原提取和胶原材料应用的安全温度条件。
语种：
中文
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上海市食源性金黄色葡萄球菌环丙沙星耐药性的形成与gyrA,grlA基因突变的相关性
作者：
徐洁;施春雷;许学斌;宋明辉;周敏;...
期刊：
中国食品学报 ,2015年15(11):148-153 ISSN：1009-7848
作者机构：
[徐洁; 宋明辉; 周敏; 史贤明; 施春雷] State Key Laboratory of Microbial Metabolism, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China;[周敏] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[许学斌] Shanghai Municipal Center for Disease Control and Prevention, Shanghai, 200336, China
关键词：
金黄色葡萄球菌;环丙沙星;耐药;突变;食品
摘要：
目的:探讨食源性金黄色葡萄球环丙沙星耐药性的形成与gyr A和grl A基因突变的关系。方法:采用纸片扩散法和E-test法测定来源于上海市的135株食源性金黄色葡萄球菌对环丙沙星的药物敏感性和最低抑菌浓度（MIC）,采用PCR技术扩增gyr A和grl A基因并测序。运用同源比对方法分析敏感菌株和耐药菌株在这两个基因序列上的差异性。结果:135株食源性金黄色葡萄球菌对环丙沙星的耐药率达36.30%,gyr A和grl A的携带率均为93.33%,gyr A和grl A的突变率分别为37.30%和53.97%。结论:食源性金黄色葡萄球菌对环丙沙星的耐药性的形成与gyr A和grl A的突变密切相关,环丙沙星等喹诺酮类药物作用于金黄色葡萄球菌的首要靶位点是拓扑异构酶IV。如果仅grl A发生突变,则导致该菌株低水平耐药性的形成;如果gyr A和grl A同时发生突变,就导致金黄色葡萄球菌高水平耐药性的形成。
语种：
中文
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The mechanism study in the interactions of sorghum procyanidins trimer with porcine pancreatic α-amylase
作者：
Cai, Xin;Yu, Jianan;Xu, Liman;Liu, Rui* ;Yang, Jun
期刊：
Food Chemistry ,2015年174:291-298 ISSN：0308-8146
通讯作者：
Liu, Rui
作者机构：
[Liu, Rui; Xu, Liman; Cai, Xin; Yu, Jianan] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.;[Liu, Rui; Cai, Xin; Yu, Jianan] Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan 430070, Peoples R China.;[Yang, Jun] Wuhan Polytech Univ, Inst Food Sci & Engn, Wuhan 430023, Peoples R China.;[Liu, Rui] Huazhong Agr Univ, Coll Food Sci & Technol, 1 Shizishan St, Wuhan 430070, Peoples R China.
通讯机构：
[Liu, Rui] H;Huazhong Agr Univ, Coll Food Sci & Technol, 1 Shizishan St, Wuhan 430070, Peoples R China.
关键词：
Fluorescence quenching;Interaction of polyphenol and protein;Porcine pancreatic alpha-amylase (PPA);Protein secondary structure;Sorghum procyanidins trimer (SPT)
摘要：
To examine the mechanisms in the interaction of sorghum procyanidins trimer (SPT) with porcine pancreatic α-amylase (PPA), fluorescence quenching, circular dichroism, and UV spectra methods were adopted. The procyanidins binding mode, binding constant and effect of procyanidins on protein stability and conformation were determined. The fluorescence spectroscopy results showed that the Stern-Volmer quenching constant KSV of SPT on PPA, bimolecular quenching constant kq, and apparent static quenching constant K were 2639.5 M-1, 2.6395 × 1011 M-1 s-1, and 495.19 M-1, respectively. In addition, binding constant KA and number of binding sites were 872.971 M-1 and 1, respectively. Circular dichroism study revealed that PPA conformation was altered by SPT with a major reduction of β-sheet, increase of β-turn, minor change of random coil. UV spectra indicated that SPT influenced the micro-environment of aromatic amino acid residues in PPA. These findings directly elucidate the mechanisms of high molecular weight SPT in interaction with PPA. © 2014 Elsevier Ltd. All rights reserved.
语种：
英文
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不同宰前断水时间对肉鸭食用品质及能量代谢的影响
作者：
鲁耀彬;吴文锦;李新;熊光权;王海滨;...
期刊：
现代食品科技 ,2015年31(7):183-190 ISSN：1673-9078
通讯作者：
Wang, Lan
作者机构：
[吴文锦; 李新; 熊光权; 鲁耀彬; 乔宇; 廖李; 王俊; 汪兰] Institute of Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China;[鲁耀彬; 王海滨] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
通讯机构：
Institute of Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences/Farm Products Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
关键词：
肉鸭;断水;食用品质;能量代谢
摘要：
本研究以38日龄肉鸭的胸肉为研究对象,研究了不同宰前断水时间(0 h、1 h、3 h、5 h)对肉鸭食用品质及能量代谢相关限速酶活力与产物的影响,包括p Hi(初始p H值)、p Hu(最终p H值)、色泽、蒸煮损失率、加压失水率、剪切力、肌糖原、乳酸、ATP、ADP、AMP、IMP、己糖激酶、丙酮酸激酶、肌酸激酶、乳酸脱氢酶等,并对结果进行相关性分析。研究结果表明,断水处理过的肉鸭,其鸭胸肉的丙酮酸激酶活力与ATP含量呈显著负相关;己糖激酶活力与肌糖原含量有良好的正相关性;5 h断水组的IMP水平最低,ATP含量也维持在较高水准,肌糖原含量最高;经过5 h断水后的肉鸭,其鸭胸肉的p Hi显著低于3 h内断水组,使其肉质下降。综上可得,对肉鸭进行不超过5 h的短时间宰前断水处理,其食用品质、能量代谢指标处于相对较好的水平,易最大程度缓解应激,并保持肉质最佳。
语种：
中文
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Modeling and optimization of food cold-chain intelligent logistics distribution network(Open Access)
作者：
Wuxue Jiang;Zhixiong Hu;Yan Liang;Yuqiang Chen
期刊：
Advance Journal of Food Science and Technology ,2015年7(8):573-578 ISSN：2042-4868
通讯作者：
Jiang, Wuxue
作者机构：
[Chen Y.; Jiang W.] Department of Computer Engineering, Dongguan Polytechnic, Dongguan, 523808, China;[Hu Z.] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;[Liang Y.] Department of Computer Engineering, Maoming Polytechnic, Maoming, 525000, China
通讯机构：
[Jiang, W.] D;Department of Computer Engineering, Dongguan Polytechnic, Dongguan, China
关键词：
Elitism strategy;Food cold chain;Genetic algorithm;Logistics network
摘要：
Aiming at improving the efficiency of food cold-chain logistics network, shortening the logistic time of food and reducing the logistics cost of food, this study analyzes the optimization strategy and various cost factors of the supply network of food cold chain and establishes and expands a kind of logistics network model adapting to the food cold-chain logistics. We use an improved genetic algorithm to solve the model and design an effective coding scheme, through the modified adaptive crossover probability and mutation probability, we integrate them into the elitism strategy, which has effectively avoided the prematurity of the algorithm and improved the operation efficiency of the algorithm. In the same instance, compared with the simple genetic algorithm, this study puts forward that the average running time and the average iteration number of the improved genetic algorithm have reduced nearly 50%, which has proved the feasibility and the effectiveness of the model and the algorithm. © Maxwell Scientific Organization, 2015.
语种：
英文
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Optimization of ultrasound-assisted extraction of gardenia fruit oil with bioactive components and their identification and quantification by HPLC-DAD/ESI-MS2
作者：
Cai, Xiaoshuang* ;Zhang, Rui;Guo, Ying;He, Jingren;Li, Shuyi;...
期刊：
FOOD & FUNCTION ,2015年6(7):2194-2204 ISSN：2042-6496
通讯作者：
Cai, Xiaoshuang
作者机构：
[Liu, Gang; Li, Shuyi; Guo, Ying; Zhu, Zhenzhou; Yang, Jun; Liu, Zhiwei; Zhang, Rui; Cai, Xiaoshuang; He, Jingren] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.;[Liu, Gang; Liu, Zhiwei; He, Jingren] Hubei Collaborat Innovat Ctr Proc Agr Prod, Wuhan 430023, Peoples R China.;[He, Jingren] Wuhan Polytech Univ Qual Cereals Oils & Foodstuff, Inspect & Test Ctr, Wuhan, Peoples R China.
通讯机构：
[Cai, Xiaoshuang] W;Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.
摘要：
Compounds in Fructus Gardeniae have been shown to possess a wide array of biological activities. However, Gardenia oil extracted from its fruit is less reported and its composition remains uncertain. To completely characterize lipophilic compounds in Gardenia oil, three conventional extraction (CE) and ultrasound-assisted extraction (UAE) methods were investigated. The oil extraction yield obtained by UAE was 51.8% higher than that acquired by cold-pressed extraction (CPE). The fatty acid profile in UAE oil with different solvents was characterized by GC-MS. Petroleum ether was observed to be an ideal solvent with 8.59% extraction yield and 78.88% recovery rate and with a ratio of 3.11 of unsaturated fatty acids to saturated fatty acids. Response surface methodology (RSM) with Box-Behnken Design (BBD) was applied to optimize conditions in UEA of oil to maximize extraction yield. Furthermore, the bioactive components in oil extracted by UAE were qualitatively identified and quantified by HPLC-DAD/ESI-MS2 and HPLC-DAD analysis. The eight compounds in Gardenia oil, including geniposide, trans/cis-crocin-1, crocin-2, crocin-3, crocin-4, and trans/cis-crocetin, were structurally revealed. The corresponding transfer rates of the bioactive components showed that the lipophilic trans/cis-crocetin could be completely transferred from fruit to oil, with the highest concentration of 11.38 μg g-1 oil among all compounds quantified. These findings could deliver potential application to a large-scale production of functional Gardenia oil whose bioactive components possess health benefits. © The Royal Society of Chemistry 2015.
语种：
英文
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Inorganic arsenic contamination of rice from Chinese major rice-producing areas and exposure assessment in Chinese population
作者：
Li, Xiaowei;Xie, Ke;Yue, Bing;Gong, Yunyun;Shao, Yi;...
期刊：
中国科学：化学英文版 ,2015年58(12):1898-1905 ISSN：1674-7291
通讯作者：
Wu, Yongning
作者机构：
[Gong, Yunyun; Li, Xiaowei; Xie, Ke; Shao, Yi; Wu, Yongning; Shang, Xiaohong; Yue, Bing] China Natl Ctr Food Safety Risk Assessment, Minist Hlth, Key Lab Food Safety Risk Assessment, Beijing 100022, Peoples R China.;[Xie, Ke; Wu, Yongning] Wuhan Polytech Univ, Food Sci & Engn Dept, Wuhan 430023, Peoples R China.;[Gong, Yunyun] Queens Univ Belfast, Sch Biol Sci, Inst Global Food Secur, Belfast, Antrim, North Ireland.
通讯机构：
[Wu, Yongning] C;China Natl Ctr Food Safety Risk Assessment, Minist Hlth, Key Lab Food Safety Risk Assessment, Beijing 100022, Peoples R China.
关键词：
arsenic speciation;exposure assessment;inorganic arsenic;rice
摘要：
This study examined the total arsenic (Ast) and inorganic arsenic (Asi) content in the main rice growing area of China. The results were compared with other countries and then used for dietary exposure assessment. A total of 446 rice samples from 15 main rice-growing provinces and autonomous regions of China were collected and then divided into unpolished and polished rice. Total arsenic and arsenic species were analyzed in a total of 892 subsamples using inductively coupled plasma-mass spectrometry (ICP-MS) and high performance liquid chromatography (HPLC) coupled ICP-MS, respectively. National Ast means were 255 μg/kg of unpolished rice and 143 μg/kg of polished rice. Asi was found to be the predominant species and mean levels were 209 μg/kg of unpolished rice and 108 μg/kg of polished rice, respectively. Exposure assessment to Asi in polished rice has been calculated for the margin of exposure (MOE), which highlights the fact that Asi levels in the Chinese rice should arouse public health concern.
语种：
英文
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Influence of glycation extent on the physicochemical and gelling properties of soybean β-conglycinin
作者：
Li, Bing;Bao, Zhijie;Xu, Wei;Chi, Yujie*
期刊：
European Food Research and Technology ,2015年240(2):399-411 ISSN：1438-2377
通讯作者：
Chi, Yujie
作者机构：
[Chi, Yujie; Li, Bing; Bao, Zhijie] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China.;[Chi, Yujie; Li, Bing; Bao, Zhijie] Northeast Agr Univ, Chinese Minist Educ, Key Lab Soybean Biol, Harbin 150030, Peoples R China.;[Xu, Wei] Wuhan Polytech Univ, Hubei Collaborat Innovat Ctr Proc Agr Prod, Wuhan, Peoples R China.;[Chi, Yujie] Northeast Agr Univ, Coll Food Sci, 59 Mucai Rd, Harbin 150030, Peoples R China.
通讯机构：
[Chi, Yujie] N;Northeast Agr Univ, Coll Food Sci, 59 Mucai Rd, Harbin 150030, Peoples R China.
关键词：
Conglycinin;Maillard reaction;Glycation;Gelling properties;Physicochemical properties
摘要：
To investigate the effect of glycation extent on the physicochemical and gelling properties of β-conglycinin (7S), glycation with different molecular weight of sugars (glucose, maltose and 10kDa dextran) was conducted in solid state (75% relative humidity, pH 7.0, at 60°C for 5days). Maillard reaction (MR) evolution was indirectly traced by monitoring browning index, degree of grafting and sugar content. The physicochemical properties were characterized by solubility, surface hydrophobicity (H0) and differential scanning calorimetry. The gelling properties were assessed by the determination of the gel particles, gel solubility, scanning electron microscopy and rheological measurement. Results revealed a higher reactivity of glucose than those of maltose and dextran. Approximately, 1.27mol of glucose, 0.85mol of maltose and 0.31mol of dextran were conjugated to per mol of conglycinin. Glycation reduced H0, which was in agreement with the change of solubility, and a higher Td with a lower ΔH suggested a relatively aggregated state of 7S during MR especially with glucose, further constituting a gel composed of large gel particles. However, gel network of glycated 7S with dextran was exhibited much denser with a large proportion of small particles and a higher value of elastic modulus was obtained. Solubility profiles of gels in different solvents demonstrated that other types of covalent bonds were formed in gels of 7S after glycation. © 2014, Springer-Verlag Berlin Heidelberg.
语种：
英文
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Kafirin Nanoparticle-Stabilized Pickering Emulsions as Oral Delivery Vehicles: Physicochemical Stability and in Vitro Digestion Profile
作者：
Xiao, Jie;Lo, Chao;Huang, Qingrong*
期刊：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ,2015年63(47):10263-10270 ISSN：0021-8561
通讯作者：
Huang, Qingrong
作者机构：
[Xiao, Jie; Huang, Qingrong] Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA.;[Lo, Chao] S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China.;[Huang, Qingrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Huang, Qingrong] Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA.
通讯机构：
[Huang, Qingrong] R;Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA.
关键词：
Pickering emulsion;kafirin;curcumin;encapsulation;lipid oxidation;in vitro digestion
摘要：
Kafirin nanoparticle-stabilized Pickering emulsions (KPEs) were used to encapsulate curcumin. The stability of KPEs under processing conditions and their protective effects against photo-oxidation of curcumin and lipid oxidation of oil in emulsions, as well as the digestion profiles in gastrointestinal tract, were investigated. KPEs were found to be more stable under acidic than basic environment, and elevated temperature induced their structural instability. The protective effect of KPEs on the chemical stability of curcumin was manifested when subjected to UV radiation as compared to other comparable formulations, such as bulk oil or Tween 80 stabilized emulsions (TEs). Meanwhile, the lipid oxidation rate was retarded in KPEs as compared to those of TEs. Due to hydrolysis of pepsin, KPEs could not survive through the gastric digestion process. After the intestinal digestion process, the extent of lipolysis of KPEs and the curcumin bioaccessibility fell between those of TEs and bulk oil. These results will fill the gap between the physicochemical properties of protein particle-based Pickering emulsions and their realistic applications in the oral delivery of functional food ingredients.<br/> ©2015 American Chemical Society.
语种：
英文
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不同来源副溶血弧菌分离株的遗传相关性分析
作者：
茆丹;陈万义;周秀娟;王宏勋;周敏;...
期刊：
中国食品学报 ,2015年15(8):203-210 ISSN：1009-7848
通讯作者：
Shi, Chunlei
作者机构：
[陈万义; 史贤明; 茆丹; 施春雷; 周秀娟; 王宏勋] School of Agriculture and Biology, Shanghai Jiao Tong University, MOST-USDA Joint Research Center for Food Safety and Bor Luh Food Safety Center, Shanghai, China;[周敏] School of Food Science and Engineering, Wuhan Polytechnic University, Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan, China
通讯机构：
School of Agriculture and Biology, Shanghai Jiao Tong University, MOST-USDA Joint Research Center for Food Safety and Bor Luh Food Safety Center, Shanghai, China
关键词：
副溶血弧菌;血清分型;ERIC-PCR分型;遗传相关性
摘要：
选取来自上海、宁波、舟山的109株临床、食品和环境分离株,对其进行血清分型和ERIC-PCR分型研究。通过玻片凝集反应进行血清分型,结果显示:在26种血清型中,O3∶K6和O4∶K8所占比例较高,分别为20.7%和19.5%,合计达40.2%;其次为O4∶K68,O1∶K25,O3∶K68,O3∶K25,O3∶K8和O1∶K6等。结合来源分析表明:环境分离株的血清型分布呈现出显著的多样性,与食品和临床分离株差异较大。采用ERIC-PCR基因分型方法,结合聚类分析比较各分离株之间的遗传相关性,结果显示:ERIC-PCR指纹图谱可将109株副溶血弧菌分为65个型,31个类群,分辨力指数为0.942。亲缘关系分析结果显示:不同来源的分离株可聚为一类,在基因水平上存在一定的相关性。本研究揭示了不同来源的副溶血弧菌血清型分布情况及遗传相关性,结合血清分型和ERIC-PCR分型可进行流行病学溯源,为副溶血弧菌的预防控制提供理论依据。
语种：
中文
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Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch
作者：
Ding, Wenping* ;Wang, Yuehui;Zhang, Wei;Shi, Yongcheng;Wang, Donghai
期刊：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ,2015年50(3):744-749 ISSN：0950-5423
通讯作者：
Ding, Wenping
作者机构：
[Wang, Yuehui; Zhang, Wei; Ding, Wenping] Wuhan Polytech Univ, Dept Food Sci & Engn, Wuhan 430023, Peoples R China.;[Shi, Yongcheng] Kansas State Univ, Dept Grain Sci & Ind, Manhattan, KS 66506 USA.;[Wang, Donghai] Kansas State Univ, Dept Biol & Agr Engn, Manhattan, KS 66506 USA.
通讯机构：
[Ding, Wenping] W;Wuhan Polytech Univ, Dept Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Flour;ozonation;physicochemical properties;starch;waxy rice
摘要：
The effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch was investigated. Results showed that ozone treatment increased the pasting viscosity of waxy rice flour. Compared with untreated waxy rice flour, the peak viscosities of waxy rice flour for 0.5, 1 and 2 h of ozone treatments were increased by 27.4%, 32.8% and 45.5%, respectively. The alpha-amylase in waxy rice flour was inactivated during the treatment. The gelatinisation temperature and enthalpy of waxy rice flour were kept unchanged after the treatment. For waxy rice starch, pasting viscosity, swelling power and molecular weight were increased after 0.5 h of treatment, but decreased as treatment time extended. The ozone treatment decreased gelatinisation temperature and enthalpy of waxy rice starch.
语种：
英文
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Inhibitory effect of lotus seedpod oligomeric procyanidins on advanced glycation end product formation in a lactose–lysine model system
作者：
Wu, Qian;Li, Shu-Yi;Yang, Ting;Xiao, Juan;Chu, Qian-Mei;...
期刊：
Electronic Journal of Biotechnology ,2015年18(2):68-76 ISSN：0717-3458
通讯作者：
Sun, Zhi-Da
作者机构：
[Xie, Bi-Jun; Sun, Zhi-Da; Wu, Qian; Yang, Ting; Xiao, Juan; Chu, Qian-Mei] Huazhong Agr Univ, Coll Food Sci & Technol, Nat Prod Lab, Wuhan 430070, Hubei, Peoples R China.;[Li, Shu-Yi] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430070, Hubei, Peoples R China.;[Li, Ting] PLA, Hosp 47, Dept Nephrol, Xiangyang 430070, Hubei, Peoples R China.
通讯机构：
[Sun, Zhi-Da] H;Huazhong Agr Univ, Coll Food Sci & Technol, Nat Prod Lab, Wuhan 430070, Hubei, Peoples R China.
关键词：
Advanced glycation end products (AGEs);Lactose;Lotus seedpod oligomeric procyanidins (LSOPC);Lysine;Maillard reaction
摘要：
Background: Industrial food processing induces protein glycation modifications and toxic advanced glycation end products (AGEs) which affect human health. Therefore, it is of interest to monitor AGEs in food processing. The present study was carried out to investigate the influence of lotus seedpod oligomeric procyanidin (LSOPC) concentrations, solution pH value and metal ions on AGE formation by heat treatment of lactose-lysine model solutions. Nε-(carboxymethyl) lysine (CML), as one of the common AGEs was also determined by HPLC-MS/MS in this experiment. Results: The results showed that LSOPC can inhibit the formation of AGEs effectively at higher concentrations, lower temperature, and it can reverse the promotion function of metal ions because of its high inhibition activity. Also, LSOPC can inhibit CML formation in the Maillard reaction as well. Conclusion: These results indicated that LSOPC could be used as functional food ingredients to inhibit AGE formation. © 2014 Pontificia Universidad Católica de Valparaíso. Production and hosting by Elsevier B.V. All rights reserved.
语种：
英文
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基于激光近红外的稻米油掺伪定性-定量分析
作者：
Tu Bin;Song Zhi-qiang;Zheng Xiao* ;Zeng Lu-lu;Yin Cheng;...
期刊：
光谱学与光谱分析 ,2015年35(6):1539-1545 ISSN：1000-0593
通讯作者：
Zheng Xiao
作者机构：
[Zeng Lu-lu; Yin Cheng; Zheng Xiao; Tu Bin; Song Zhi-qiang] Wuhan Polytech Univ, Sch Mech Engn, Wuhan 430023, Peoples R China.;[He Dong-ping] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Qi Pei-shi] Pashun Grp, Wuhan 430023, Peoples R China.
通讯机构：
[Zheng Xiao] W;Wuhan Polytech Univ, Sch Mech Engn, Wuhan 430023, Peoples R China.
关键词：
稻米油;近红外光谱技术;定性-定量;特征波长;偏最小二乘法;支持向量机
摘要：
该文主要研究激光近红外光谱分析技术结合化学计量学方法对稻米油掺伪进行定性-定量分析。 分别将大豆油、 玉米油、 菜籽油、 餐饮废弃油掺入稻米油中, 按照不同质量比配置189个掺伪油样, 利用激光近红外光谱仪采集光谱; 对采集的稻米油掺伪图谱数据进行多元散射校正(MSC)、 正交信号校正(OSC)、 标准正态变量变换和去趋势技术联用算法(SNV_DT)三种不同预处理并与原始数据进行比较。 采用连续投影算法(SPA)对经过预处理的光谱数据进行特征波长提取, 应用支持向量机分类(SVC)方法建立稻米油掺伪样品的定性分类校正模型, 选择网格搜索算法对模型参数组合(C, g)进行寻优, 确定最优参数组合。 另采用后向间隔偏最小二乘法(BiPLS)和SPA对预处理后的光谱数据进行特征波长提取, 分别应用偏最小二乘法(PLS)和支持向量机回归(SVR)建立掺伪油含量的定量校正模型, 并选用网格搜索算法对SVR模型参数组合(C, g)进行寻优, 建立最优参数模型。 研究表明, 建立的SVC模型预测集和校正集的准确率分别达到了95%和100%;对比SVR和PLS方法建立的数学模型对稻米油中掺杂油脂的含量的预测, 两种方法均能够实现含量预测, SVR模型的预测能力更好, 相关系数R高于0.99, 均方根误差(MSE)低于5.55×10~(-4), 预测精度高。 结果表明, 采用激光近红外光谱分析技术可以实现稻米油掺伪的定性-定量分析, 同时为其他油脂的掺伪分析提供了方法。
语种：
中文
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上海市售海产品中副溶血性弧菌的分布状况
作者：
陈志芸;施春雷;周秀娟;张茜;周敏;...
期刊：
中国食品学报 ,2015年15(8):196-202 ISSN：1009-7848
通讯作者：
Shi, Xianming
作者机构：
[陈志芸; 周敏; 史贤明; 张茜; 施春雷; 周秀娟; 王大鹏] Shanghai Jiao Tong University, MOST-USDA Joint Research Center for Food Safety, State Key Laboratory of Microbial Metabolism, Shanghai, 200240, China;[周敏] School of Food Science and Engineering, Wuhan Polytechnic University, Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan, 430023, China
通讯机构：
Shanghai Jiao Tong University, MOST-USDA Joint Research Center for Food Safety, State Key Laboratory of Microbial Metabolism, Shanghai, China
关键词：
海产品;副溶血性弧菌;溶血毒素基因
摘要：
海产品中副溶血性弧菌引起的食物中毒已成为我国沿海地区细菌性食物中毒的首要病原.本研究中针对上海市闵行区某农贸市场的海产品开展为期1年的调查分析,共采集257份样品.按照国家标准(GB/T4789.7-2008),以硫代硫酸钠柠檬酸胆盐蔗糖培养基(TCBS)和科玛嘉孤菌显色培养基(CV)两种选择性培养基辅助分离副溶血性弧菌疑似菌株,结合生化试验和PCR方法对疑似菌株进行鉴定,从84份阳性样本中获得107株副溶血性孤菌分离株.其结果表明:该农贸市场市售海产品中副溶血性弧菌的污染率为32.7％,其中牡蛎中副溶血性弧菌污染率最高(达54.4％),蛤蜊和海瓜子次之(分别为33.9％,25.6％).牡蛎中副溶血性弧菌的污染水平与季节性变化直接相关.对107株分离株的主要毒力基因tdh和trh进行PCR筛查,tdh阳性菌株为10株,trh阳性菌株为1株,并且此株菌为tdh、trh双阳性菌株,tdh和trh的携带率分别为9.4％和1.0％,tdh、trh双基因的携带率为1.0％.结论:市售海产品中副溶血性弧菌污染状况较为严重.这为政府相关职能部门开展食品安全防控提供了参考依据.
语种：
中文
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Effect of cross-linked waxy maize starch on the quality of non-fried instant noodles
作者：
Zhou, Man;Xiong, Zhouyi;Cai, Jie;Xiong, Hanguo*
期刊：
STARCH-STARKE ,2015年67(11-12):1035-1043 ISSN：0038-9056
通讯作者：
Xiong, Hanguo
作者机构：
[Xiong, Zhouyi; Zhou, Man; Xiong, Hanguo] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.;[Cai, Jie] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.
通讯机构：
[Xiong, Hanguo] H;Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.
关键词：
Cross-linked waxy maize starch;Microstructure;Non-fried instant noodles;Pasting properties;Rheology;Texture
摘要：
In this study, the effects of cross-linked waxy maize starch (CLWMS) on non-fried instant noodles were studied. Noodles were prepared from reconstituted flours by substituting wheat flour at 10, 20 and 30% with CLWMS. The pasting properties, rheology, cooking qualities, texture, colour and microstructure were evaluated. The results for pasting tests of formulated flour showed that peak viscosity, trough, breakdown, final viscosity, setback increased dramatically, whereas pasting temperature declined. The presence of CLWMS raised the G' and G'' remarkably and contributed to rapid rehydration, as well as higher cooking loss and water absorption. Noodles with CLWMS exhibited a softer texture with brighter, yellower appearance. Incorporation of CLWMS produced more hollow and porous structure with numerous and small voids, which may partly explain their distinct behaviours. The findings in this work provided evidence that CLWMS could be used as a partial substitute for wheat flour in non-fried instant noodles production.<br/> ©2015 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.
语种：
英文
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