摘要：
In order to overcome the technical challenges of poor stability and weak antibacterial effects of individual essential oil in food preservation applications, the present study aimed to encapsulate cinnamon and clove essential oil compound by using spray-drying technique. The combination of cinnamon and clove essential oils was determined to have good synergistic bacteriostatic effects by the checkerboard dilution method, and the best bacteriostatic effect could be obtained when the volume ratio was 7:3 for compounding. Microcapsules were prepared using hydroxypropyl-β-cyclodextrin (HPCD) as wall material and compound essential oil as core material, the optimal conditions for the microcapsule preparation process through a one-way test were: homogenizing speed of 8000 r/min, wall material addition of 2 %, HPCD to EO ratio of 1:3, EO to T-80 ratio of 1.5:1, and homogenizing time of 8 min. The physicochemical properties of the prepared compound essential oil microcapsules (EOM) were characterized, and the results showed that the EOM was successfully encapsulated in HPCD with good physicochemical properties, and the encapsulation rate of the prepared microcapsules was measured to be 65.82 ± 4.00 %. The thermal stability of the encapsulated EOM was improved, and volatilization of the essential oils was effectively inhibited. In addition, the EOM showed antibacterial activity against the five types of bacteria tested, and the number of surviving bacteria decreased by about 17–18 % after 72 h. The preservation experiment of low salt pickles showed that the EOM was more effective in maintaining the quality and prolonging the shelf life of the pickles compared with commercial sodium benzoate, which also demonstrated the potential application of EOM in preserving low-salt pickles. This study provides a feasible and new technical strategy for more effective application of plant essential oils in food preservation.
In order to overcome the technical challenges of poor stability and weak antibacterial effects of individual essential oil in food preservation applications, the present study aimed to encapsulate cinnamon and clove essential oil compound by using spray-drying technique. The combination of cinnamon and clove essential oils was determined to have good synergistic bacteriostatic effects by the checkerboard dilution method, and the best bacteriostatic effect could be obtained when the volume ratio was 7:3 for compounding. Microcapsules were prepared using hydroxypropyl-β-cyclodextrin (HPCD) as wall material and compound essential oil as core material, the optimal conditions for the microcapsule preparation process through a one-way test were: homogenizing speed of 8000 r/min, wall material addition of 2 %, HPCD to EO ratio of 1:3, EO to T-80 ratio of 1.5:1, and homogenizing time of 8 min. The physicochemical properties of the prepared compound essential oil microcapsules (EOM) were characterized, and the results showed that the EOM was successfully encapsulated in HPCD with good physicochemical properties, and the encapsulation rate of the prepared microcapsules was measured to be 65.82 ± 4.00 %. The thermal stability of the encapsulated EOM was improved, and volatilization of the essential oils was effectively inhibited. In addition, the EOM showed antibacterial activity against the five types of bacteria tested, and the number of surviving bacteria decreased by about 17–18 % after 72 h. The preservation experiment of low salt pickles showed that the EOM was more effective in maintaining the quality and prolonging the shelf life of the pickles compared with commercial sodium benzoate, which also demonstrated the potential application of EOM in preserving low-salt pickles. This study provides a feasible and new technical strategy for more effective application of plant essential oils in food preservation.
摘要：
Trans-fatty acids (TFAs) in conventional shortenings are associated with health concerns. Here, we explore approaches to produce a healthier alternative using Triadica sebifera oil (TSO) and soybean oil (SO). Through optimized enzymatic interesterification (EIE), a 6:4 TSO to SO ratio was used, with a reaction temperature of 60 °C, enzyme dosage of 2%, and 240 min duration. The resulting product was free of TFAs, rich in unsaturated fatty acids (50.31%), and exhibited desirable physical attributes suitable for commercial shortening. The oil produced through EIE displayed a β' crystal form and an improved melting profile for better texture. This novel shortening meets commercial standards and can replace commercial shortening with TFA in baking and cooking applications. This substitution would lead to a healthier shortening product. The EIE process requires fewer inputs than hydrogenation and is a more environmentally friendly approach for shortening production. This research contributes to more sustainable practices in the food industry while offering a practical solution for healthier shortening.
期刊：
Biological Trace Element Research,2024年202(1):332-345 ISSN：0163-4984
通讯作者：
Min Fang
作者机构：
[Liu, Yan; Zeng, Xiaoyu; Gong, Zhiyong; Wu, Yongning; Wang, Qiao; Zhou, Bingjie; Liu, Xin; Fang, Min] Wuhan Polytech Univ, Coll Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Key Lab Deep Proc Major Grain & Oil,Chinese Minist, Wuhan 430023, Peoples R China.;[Wu, Yongning] Chinese Acad Med Sci, China Natl Ctr Food Safety Risk Assessment, Food Safety Res Unit 2019RU014, NHC Key Lab Food Safety Risk Assessment, Beijing 100021, Peoples R China.
通讯机构：
[Min Fang] H;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
关键词：
Crayfish;Heavy metals;Health risk assessment;Monte Carlo simulation
作者机构：
[He, Dongping; Gao, Pan; Liu, Ying; Gao, P; Yin, Jiaojiao; Zhong, Wu; Huang, Chuanyang; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Key Lab Deep Proc Major Grain & Oil,Minist Educ Ch, Wuhan, Peoples R China.;[Wang, Shu] Wuhan Inst Food & Cosmet Control, Key Lab Edible Oil Qual & Safety State Market Reg, Wuhan, Peoples R China.;[Wang, Xingguo] Jiangnan Univ, Sch Food Sci & Technol, Int Joint Res Lab Lipid Nutr & Safety, Wuxi, Peoples R China.
通讯机构：
[Gao, P ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Key Lab Deep Proc Major Grain & Oil,Minist Educ Ch, Wuhan, Peoples R China.
关键词：
Iron walnut oil;Oleogels;Fatty acid composition
摘要：
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fourier-transform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4℃ (1116.51 g), better antioxidant capacity (766.50 μmol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fourier-transform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4℃ (1116.51 g), better antioxidant capacity (766.50 μmol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.
摘要：
Lead ions are a toxic metal that can enter the human body through the diet and negatively impact human health. A wide variety of foods, such as vegetables, meat, aquatic product, and drinking water, can be contaminated with lead ions. In this study, a highly sensitive immunochromatographic assay (ICA) based on antibody-oriented probe and silver enhancement was established for the qualitative and quantitative determination of lead ions in drinking water. The recombinant protein A (PrA) was used in probe preparation to improve antibody bioactivity while silver enhancement method was applied to enhance the signal reporter of ICA. It was determined that the visual limit of detection and the scanning limit of quantification of the ICA based on antibody-oriented probe and silver enhancement for lead ions in drinking water were 0.2 ng/mL and 0.08 ng/mL, respectively. The results obtained from developed ICA strip and ICP-MS had no obvious difference using statistical analysis of t test. Compared to previously reported ICA methods for lead ions, the developed ICA method enabled analyzing lead ions in drinking water with a superior sensitivity and detection range.
期刊：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2023年71(1):825-835 ISSN：0021-8561
通讯作者：
Zhiyong Gong
作者机构：
[Liu, Yan; Zhou, Mengxin; Gong, Zhiyong; Wang, Hong; Wu, Yongning; Liu, PinPin; Wang, Qiao; Zhao, Fang; Chen, Mengyuan; Yu, QingQing; Liu, Xin; Wu, Kejia] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Chinese Minist Educ, Wuhan 430023, Hubei, Peoples R China.;[Wu, Yongning] Chinese Acad Med Sci, China Natl Ctr Food Safety Risk Assessment, NHC Key Lab Food Safety Risk Assessment, Food Safety Res Unit 2019RU014, Beijing 100021, Peoples R China.
通讯机构：
[Zhiyong Gong] K;Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan430023, Hubei, People’s Republic of China
关键词：
Biochemistry;Health risks;High performance liquid chromatography;Mass spectrometry;Organic pollutants;Crayfish;Dietary intakes;Environmental persistences;Exposure;Health risk assessments;Middle and lower reaches of the yangtze rivers;Per- and polyfluoroalkyl substance;Polyfluoroalkyl substances;Risks assessments;UPLC-MS/MS;Risk assessment;alkanesulfonic acid;fluorocarbon;animal;crayfish;environmental monitoring;human;liquid chromatography;procedures;risk assessment;river;tandem mass spectrometry;water pollutant;Alkanesulfonic Acids;Animals;Astacoidea;Chromatography, Liquid;Environmental Monitoring;Fluorocarbons;Humans;Risk Assessment;Rivers;Tandem Mass Spectrometry;Water Pollutants, Chemical
期刊：
European Journal of Lipid Science and Technology,2023年125(8):2300051- ISSN：1438-7697
通讯作者：
Gao, P
作者机构：
[He, Dongping; Gao, Pan; Liu, Ying; Gao, P; Yin, Jiaojiao; Liu, Hui; Zhong, Wu; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.;[Wang, Shu] Wuhan Inst Food & Cosmet Control, Wuhan, Peoples R China.;[Wang, Xingguo] Jiangnan Univ, Sch Food Sci & Technol, Int Joint Res Lab Lipid Nutr & Safety, Wuxi, Peoples R China.
通讯机构：
[Gao, P ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan, Peoples R China.
关键词：
hotpot oil;beef tallow;flavored rapeseed oil
摘要：
The 12 representative hotpot seasonings with beef tallow and flavored rapeseed oil were collected before the hotpot oil was extracted. The oil content, evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed. The main influencing factors derived using factor analysis are necessary to predict the quality of hotpot oil. This information is beneficial to the development of safety standards related to high‐quality hotpot oils and will provide insight into the creation of consumer guidelines for hotpot consumption. Abstract This study aimed to investigate the quality of hotpot oil from various hotpot seasonings. For this, 12 representative hotpot seasonings with beef tallow (BT) and flavored rapeseed oil (FRO) were collected before the hotpot oil was extracted. The oil content, sensory evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed. The results showed that the oil content of the hotpot seasoning was 38.3%–58.2%. Furthermore, the BT hotpot oils produced better sensory scores (7–8.5), and their oxidative stability (12.08–13.17 h) was higher on average than that of the FRO hotpot oils. Additionally, the FRO hotpot oils had higher contents of unsaturated fatty acid (81.70%–97.32%), phytosterol (3466.07–6110.37 ppm), tocopherol (182.91–1276.17 mg kg−1), and polyphenol (34.48–61.94 mg kg−1). The factor analyses revealed that the FRO and BT hotpot oils were significantly different and were affected by the iodine value, acid value, and linoleic acid and phytosterol contents. Practical applications: It is necessary to improve the nutritional value and taste of hotpot oils to facilitate rapid development in the hotpot seasoning industry. This study showed FRO was a positive mediator of antioxidant, anti‐inflammatory, and anticancer effects owing to its richness of nutritional compounds, such as polyphenols, phytosterols, and tocopherols. In comparison, BT was found to have a lower nutritional value than FRO but added a unique taste and aroma to the hotpot. The use of blended oil as raw oil could also improve the quality of hotpot oil. This information will provide an important guide to the nutritional value and industrial production of hotpot oil. Blended oil is a promising raw oil for future use in hotpot seasoning processing to meet consumer demands for nutritious and pleasantly flavored hotpot oil.
通讯机构：
[Xuedong Wang; Yang Fu] K;Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
关键词：
Hot -dry noodles;Microbial polysaccharides;Quality improvement;Hot -dry noodles;Microbial polysaccharides;Quality improvement
摘要：
The effect of curdlan gum (CG), gellan gum (GG), and xanthan gum (XG) on the quality characteristics of hot-dry noodles (HDN) was investigated. The rheology properties were used to evaluate the quality of the dough, the textural, viscosity, cooking characteristics and water states were investigated to study the quality changes of HDN. Three microbial polysaccharides were found that it could improve the quality of wheat flour and significantly increase the starch viscosity of HDN and delay the water migration rate of HDN. When 0.2% CG, 0.5% GG, and 0.5% XG were added, the HDN showed the best flour swelling power, texture, and tensile properties, and the structure of gluten network was significantly improved. The flourier transform infrared spectroscopy results showed that microbial polysaccharides with appropriate concentrations changed the formation of hydrogen bond in HDN, decreased α-helix and increased β-turn content. Meanwhile, the relative continuous and complete gluten network was formed, which could be proven by microstructure observation. This study provides a reference for functionality applications of HDN with microbial polysaccharides.
The effect of curdlan gum (CG), gellan gum (GG), and xanthan gum (XG) on the quality characteristics of hot-dry noodles (HDN) was investigated. The rheology properties were used to evaluate the quality of the dough, the textural, viscosity, cooking characteristics and water states were investigated to study the quality changes of HDN. Three microbial polysaccharides were found that it could improve the quality of wheat flour and significantly increase the starch viscosity of HDN and delay the water migration rate of HDN. When 0.2% CG, 0.5% GG, and 0.5% XG were added, the HDN showed the best flour swelling power, texture, and tensile properties, and the structure of gluten network was significantly improved. The flourier transform infrared spectroscopy results showed that microbial polysaccharides with appropriate concentrations changed the formation of hydrogen bond in HDN, decreased α-helix and increased β-turn content. Meanwhile, the relative continuous and complete gluten network was formed, which could be proven by microstructure observation. This study provides a reference for functionality applications of HDN with microbial polysaccharides.
作者机构：
[Lin Xu; Yan Liu; Zhiyong Gong] Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, Wuhan Polytechnic University, Wuhan, 430023, China;[Xueyan Wang; Yu Zhang; Li Yu; Fei Ma; Xuefang Wang] Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Quality Inspection and Test Center for Oilseed Products, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, 430062, China;Hubei Hongshan Laboratory, Wuhan, 430070, China;Xianghu Laboratory, Hangzhou, 311231, China;[Min Liu] Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Quality Inspection and Test Center for Oilseed Products, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, 430062, China
通讯机构：
[Zhiyong Gong; Liangxiao Zhang] K;Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Quality Inspection and Test Center for Oilseed Products, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, 430062, China<&wdkj&>Hubei Hongshan Laboratory, Wuhan, 430070, China
关键词：
Walnut;Fatty acid;Phytosterols;Tocopherols;Total phenol content;Producing regions
摘要：
To reveal the characteristic chemicals of walnuts from different origins, we analyzed fatty acid composition, tocopherols, phytosterols and total phenolic content (TPC) of walnuts from three main producing regions in China. The results showed that walnuts were rich in polyunsaturated fatty acids, and the ratio of ω-6 to ω-3 fatty acids was close to the recommendation of Chinese Nutrition Society. Moreover, walnuts contain high contents of tocopherols (331.20–414.71 mg/kg), phytosterols (97.17–110.35 mg/100 g) and phenols (38.51–48.08 mg GAE/kg). Significant chemical differences exist among walnuts from three production regions. The highest content of polyunsaturated fatty acids was found in walnuts from the northern China, the highest content of tocopherols in walnuts from southwest China, and the highest contents of phytosterol and TPC in walnuts from northwest China. However, there was no significant difference in the tocopherol, phytosterol and TPC content of walnuts between the Northern China and Northwest China. The above results provide important references for manufacturers and consumers to select suitable walnut scientifically and reasonably.
To reveal the characteristic chemicals of walnuts from different origins, we analyzed fatty acid composition, tocopherols, phytosterols and total phenolic content (TPC) of walnuts from three main producing regions in China. The results showed that walnuts were rich in polyunsaturated fatty acids, and the ratio of ω-6 to ω-3 fatty acids was close to the recommendation of Chinese Nutrition Society. Moreover, walnuts contain high contents of tocopherols (331.20–414.71 mg/kg), phytosterols (97.17–110.35 mg/100 g) and phenols (38.51–48.08 mg GAE/kg). Significant chemical differences exist among walnuts from three production regions. The highest content of polyunsaturated fatty acids was found in walnuts from the northern China, the highest content of tocopherols in walnuts from southwest China, and the highest contents of phytosterol and TPC in walnuts from northwest China. However, there was no significant difference in the tocopherol, phytosterol and TPC content of walnuts between the Northern China and Northwest China. The above results provide important references for manufacturers and consumers to select suitable walnut scientifically and reasonably.
作者机构：
[He, Jiangling; Cheng, Shuiyuan; Hu, Yili; Zhou, Jiaojiao; Cai, Jie; Liu, Yuantao] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Cai, Jie; Chen, Lei; Zhang, Die; Xu, Wei] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.
通讯机构：
[Jie Cai] K;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Author to whom correspondence should be addressed.
摘要：
The objective of this study was to examine the pharmacokinetic (PK) properties of enrofloxacin (EF) and its metabolite, ciprofloxacin (CF), in yellow catfish ( Pelteobagrus fulvidraco ) after a single oral dose of EF at 20 mg/kg at 20, 25, and 30 °C. Samples were collected at pre-designed time points and determined by high-performance liquid chromatography with a fluorescent detector. Results showed that most concentrations of EF and CF in plasma and tissues at the same time point at different temperatures were statistically significant. With the increase in temperature, the terminal half-life (T 1/2λz ) of EF and CF was first reduced from 20 to 25 °C but elevated from 25 to 30 °C in plasma, muscle + skin, gill, liver, and kidney, respectively. The area under the plasma concentration-time curves (AUC last ) of EF were all decreased in plasma, muscle + skin, and gill except for that of EF in the liver and kidney. However, the AUC last and the apparent metabolic rate of CF were exhibited first elevated and then decreased trend. The apparent volume of distribution (Vz_F) of EF was first reduced from 20 to 25 °C but increased at 30 °C. The apparent total body clearance (CL_F) of EF was increased from 0.15 to 0.32 L/h·kg with the temperature elevation. These indicated that increased temperature markedly affected the PKs of EF and CF in yellow catfish. Through in-depth analysis, the EF dosage of 20 mg/kg is appropriate to use in yellow catfish at 20 and 25 °C but 30 °C.
The objective of this study was to examine the pharmacokinetic (PK) properties of enrofloxacin (EF) and its metabolite, ciprofloxacin (CF), in yellow catfish ( Pelteobagrus fulvidraco ) after a single oral dose of EF at 20 mg/kg at 20, 25, and 30 °C. Samples were collected at pre-designed time points and determined by high-performance liquid chromatography with a fluorescent detector. Results showed that most concentrations of EF and CF in plasma and tissues at the same time point at different temperatures were statistically significant. With the increase in temperature, the terminal half-life (T 1/2λz ) of EF and CF was first reduced from 20 to 25 °C but elevated from 25 to 30 °C in plasma, muscle + skin, gill, liver, and kidney, respectively. The area under the plasma concentration-time curves (AUC last ) of EF were all decreased in plasma, muscle + skin, and gill except for that of EF in the liver and kidney. However, the AUC last and the apparent metabolic rate of CF were exhibited first elevated and then decreased trend. The apparent volume of distribution (Vz_F) of EF was first reduced from 20 to 25 °C but increased at 30 °C. The apparent total body clearance (CL_F) of EF was increased from 0.15 to 0.32 L/h·kg with the temperature elevation. These indicated that increased temperature markedly affected the PKs of EF and CF in yellow catfish. Through in-depth analysis, the EF dosage of 20 mg/kg is appropriate to use in yellow catfish at 20 and 25 °C but 30 °C.
期刊：
International Journal of Food Properties,2022年25(1):936-947 ISSN：1094-2912
通讯作者：
Wei Zhang
作者机构：
[Zhang, Wei; Luo, Xianli; Liu, Yuxuan] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.;[Zhang, Wei] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan, Peoples R China.;[Zeng, Xuefeng] Guizhou Univ, Sch Liquor & Food Engn, Guiyang, Peoples R China.
通讯机构：
[Wei Zhang] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
通讯机构：
[Yan Liu] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P.R. China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, P.R. China
作者机构：
[Liu, Yan; Zhou, Mengxin; Gong, Zhiyong; Wu, Yongning; Wang, Qiao; Chen, Mengyuan; Zhou, Bingjie; Liu, Xin; Wang, Manman; Zhao, Xiaole] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Chinese Minist Educ,Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Wu, Yongning] Chinese Acad Med Sci, China Natl Ctr Food Safety Risk Assessment, NHC Key Lab Food Safety Risk Assessment, Food Safety Res Unit 2019RU014, Beijing 100021, Peoples R China.
通讯机构：
[Zhiyong Gong] K;Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Author to whom correspondence should be addressed.
