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<title cf:type="text"><![CDATA[Editorial Department of Guangdong Agricultural Sciences -->Storage & Processing · Quality & Safety]]></title>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Research Progress in the Storage Starch Degradation of Climacteric Fruit]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201909021&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[There are a series of physiological and biochemical changes during fruit growth and ripening, among which 
the transformation of starch into soluble sugar is one of the main changes in climacteric fruits. Starch serves as a stored 
energy substance of fruit before its degradation is initiated. When the fruit reaches a certain stage of maturity, under the 
action of some promoting factors, the starch is degraded and transformed into soluble sugar, which makes the soluble solids 
of fresh fruit increase dramatically and provides necessary favor compounds for the fruit.The degradation of starch involves 
the regulation of key enzyme transcription by a large number of transcription factors and modification of protein levels after 
gene translation. In this paper, the research progress of starch degradation in four common high-starch fruits was reviewed, 
the enzyme genes involved in starch degradation and its transcriptional regulators were introduced. This paper helps to 
understand the characteristics of starch degradation during fruit ripening, and provides theoretical basis and research 
direction for the future research of starch metabolism in fruits.]]></description>
<pubDate>2019/11/15 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[萧允艺 1,2，姚祥滨 1
，刘杰凤 1,2，李 颖 1,2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>萧允艺 1,2，姚祥滨 1
，刘杰凤 1,2，李 颖 1,2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201909021&flag=1]]></guid><cfi:id>58</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Effect of Different Extraction Methods on OilQuality of Soy Sauce Residue]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201907017&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】 The objective was to study the effect of different extraction methods on the oil quality
of soy sauce residue. 【Method】Oil from soy sauce residue were extracted by hydraulic pressing, screw pressing, lowtemperature
continuous phase transition extraction and solvent extraction, respectively. The color, odor, moisture and volatile
content, extraction rate, acid value, peroxide value, saponification value and fatty acid composition of soy sauce residue were
analyzed. 【Result】 The color of soy sauce residue oil obtained by two pressing methods was black-brown, and the sensory
perception was poor. Compared with the other three oil extraction methods, the yield and extraction rates of low-temperature continuous phase transition extraction method were the highest, which were 31.2 (±0.6%) and 97.0 (±1.7%), respectively.
And the acid value, peroxide value and saponification value of the oil obtained by this method were the lowest, which were
96.4 (±0.1) mg/g, 0.13 (±0.01) mmol/kg and 209.4 (±0.3) mg/g, respectively. According to GC-MS detection, the main fatty
acid compositions of soy sauce residue oil obtained by four extraction methods were the same, which were palmitic acid, ethyl
palmitate, stearic acid, oleic acid, oleic acid, ethyl oleate, linoleic acid, ethyl linoleate and linolenic acid, among which the
linoleic acid content was the highest, and the contents of linoleic acid obtained by four methods were 52.03%, 42.81%, 46.94%
and 52.82%, respectively. Compared with the main fatty acid compositions of soybean oil, soy sauce residue oil has more ethyl
palmitate, ethyl oleate and ethyl linoleate. 【Conclusion】 Compared with hydraulic pressing, screw pressing and solvent
extraction, low-temperature continuous phase transition extraction is an efficient way to extract soy sauce residue. Except for
the deep color of soy sauce residue oil caused by pressing methods, there is no obvious difference among the soy sauce residue
oil obtained by different extraction methods. The soy sauce residue oil obtained by four extraction methods has different degrees
of acid deterioration, which is not suitable for eating and can be processed for feeding or biodiesel, etc.]]></description>
<pubDate>2019/8/22 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[郑仲沐 1，2，曹　庸 1，3，黄早成 1，3，戴伟杰 1，2，冯孔龙 1，3]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>郑仲沐 1，2，曹　庸 1，3，黄早成 1，3，戴伟杰 1，2，冯孔龙 1，3</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201907017&flag=1]]></guid><cfi:id>57</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Cryoprotective Effect of Hydrolysate ofTilapia Skin on Tilapia Fillets]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201907018&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[Taking tilapia skin as the research object, the cryoprotective activity of its enzymatic hydrolysate was
evaluated to provide basic data for the development of new safe and efficient non-phosphorus antifreeze agent.【Method】
With degree of hydrolysis as the index, a single factor experiment was conducted on the alkaline protease enzyme solution
temperature, pH value and the addition amount of enzyme, and the index was optimized by orthogonal experiment, to
determine the optimal hydrolysis time.The molecular weight of enzymatic hydrolysate product obtained under the condition
of optimization was determined by using high performance size exclusion chromatography.And the cryoprotective effect of enzymatic hydrolysis product was explored with thawing water loss rate, salt soluble protein content, Ca2+-ATPase activity
and sulfhydryl content as indexes of antifreeze activity.【Result】The tilapia skin was hydrolyzed by alkaline protease, and
the optimal hydrolysis conditions were obtained by orthogonal test：reaction temperature at 55 ℃, pH of 7.5, with an enzyme
dose of 0.7% and enzymatic hydrolysis time of 3h.Under the optimal conditions, the molecular weight of enzymatic hydrolysates
mainly ranged from 367.05 u to 6264.80 u. At a dosage of 5%, the biochemical indexes(thawing water loss rate, salt-soluble
protein content, Ca2+-ATPase activity and total sulfhydryl) of freezing protection effect of enzymatic hydrolysate group during 6
weeks of freezing storage were similar to or better than those of phosphorus-containing antifreeze group, and were significantly
better than those of blank control group.【Conclusion】The enzymatic hydrolysate of tilapia skin hydrolyzed by alkaline
protease could significantly inhibit the freezing denaturation of tilapia fillets.]]></description>
<pubDate>2019/8/22 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[史芮源 1
，曹文红 1，2，张雨婕 1
，黄锐鑫 1
，刘珍妮 1]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>史芮源 1
，曹文红 1，2，张雨婕 1
，黄锐鑫 1
，刘珍妮 1</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201907018&flag=1]]></guid><cfi:id>56</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Research Progress on Application of HACCP in Food Industry]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201906018&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[Hazard Analysis and Critical Control Point(HACCP) is a food safety management system(FSMS), which can 
prevent physical, chemical and biological hazards and reduce risks effectively. Based on the conclusion of characteristics, 
development history and implementation procedures of HACCP, this article summarized the features and relationship of 
different FSMSs and analyzed the research and application progress of HACCP in different stages of food production and 
circulation at home and abroad. Suggestions were also proposed on how to choose adequate FSMSs. Based on the previous 
researches, it is HACCP principles rather than a complete HACCP system that can improve the production management level 
of small and medium food enterprises and reduce the risk of hazard effectively.]]></description>
<pubDate>2019/8/8 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[岑俏媛 1，向　诚 1，姚　缀 2，田兴国 1.3]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>岑俏媛 1，向　诚 1，姚　缀 2，田兴国 1.3</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201906018&flag=1]]></guid><cfi:id>55</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Study on the Variation of Relevant Indicators and Selection of the Optimum Formula in Pickling Process of Salted Duck Egg]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201906019&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The present study explored the best pickling conditions from different curing conditions on 
the quality of salted eggs, and provide technical reference for further processing of salted eggs. 【Method】Duck eggshells 
were treated with hydrochloric acid to thin their eggshells. A stepwise processing method was applied.Duck eggs was 
marinated with salt water in the first 11 days, then the salt content of salted eggs was reduced by decreasing the concentration 
of salt water with liquor and spices in the later period. The changes of albumen salt content, egg yolk oil yield, egg yolk index 
and yolk color were determined on the 11th, 15th, 19th and 23rd day, respectively. The optimum pickling conditions were 
determined by single factor test and orthogonal test. 【Result】The optimum pickling condition was as fouows:10% salt 
concentration, 0.6% spice concentration, 5% liquor concentration and 0.5% hydrochloric acid concentration. 【Conclusion】
The salted eggs had high oil yield, high yolk index, deep yolk color and low salt content with the optimum pickling condition. 
The optimum curing time was 23 days with the stepwise processing technology.]]></description>
<pubDate>2019/8/8 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[黄奕源 1，潘竞龙 1，欧阳宏佳 1,2，黄运茂 1,2，田允波 1,2，唐　军1,2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>黄奕源 1，潘竞龙 1，欧阳宏佳 1,2，黄运茂 1,2，田允波 1,2，唐　军1,2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201906019&flag=1]]></guid><cfi:id>54</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Study on Physiological and Biochemical Changes of Amorphophallus paeoniifolius Stalk and Taro Stalk After Harvest]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201905018&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】 In order to prolong the post-harvest preservation period of Amorphophallus paeoniifolius 
stalk and taro stalk, the physiological and biochemical changes of Amorphophallus paeoniifolius stalk and taro stalk were 
studied preliminarily. 【Methods】In this paper, the changes of water content, respiration rate, sugar and crude fiber content 
in the stalks were monitored to investigate the changes of the quality of A. paeoniifolius stalk and taro stalk under different 
temperatures and preservative conditions. 【Results】The results showed that the storage time of A. paeoniifolius stalk and taro stalk at room temperature was 12 d and 14 d, respectively, and the storage time was 25 d and 29 d under the temperature 
of 4℃ . The storage time of A. paeoniifolius stalk and taro stalk with different preservatives added at room temperature was 13d. 
The respiratory intensity was low and fluctuated around 0.015 mg/kg.h CO2 during the storage period. The initial water contents 
of A. paeoniifolius stalk and taro stalk were 93.63% and 93.77%, respectively. and at the end of storage, the water contents at 
room temperature were 87.19% and 86.29%, respectively, while the water contents under the temperature of 4℃ were 92.15% 
and 93.00%, respectively. There was no significant effect on respiratory intensity at 4℃ and room temperature (P>0.05). The 
loss of water content of the stalks could be significantly delayed during the whole storage period under the temperature of 4℃ 
(P<0.05). Under the conditions of 4℃ and adding with preservative, there was great influence on the contents of reducing sugar, 
total sugar and crude fiber at pre-storage period, and little effect on the quality change at the late stage of storage.【Conclusion】
The preservative could only delay the change of nutrients in A. paeoniifolius stalk and taro stalk to a certain extent during 
the storage process, but it had no obvious effect on prolonging the preservation period. When the stalks were stored at low 
temperature, water loss and quality deterioration were slowed down, which could effectively prolong the shelf life, and was a 
more suitable storage method for A. paeoniifolius stalk and taro stalk after harvest.]]></description>
<pubDate>2019/7/1 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[桂 青，周立军，袁淑娜，潘 剑，黄坚雄，郑定华，陈俊明，李 娟]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>桂 青，周立军，袁淑娜，潘 剑，黄坚雄，郑定华，陈俊明，李 娟</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201905018&flag=1]]></guid><cfi:id>53</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Research Progress on Chemical Composition, Extraction Technology and Physiological Activity of Chia Seed Oil]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201905019&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[Chia seed is the seed of Salvia Hispanica L and native to North America. In recent years, it has drew the 
attention of researchers and scholars and has been applied in China because of its long history of consumption, rich nutrients, 
strong antioxidant effect and other characteristics. The main physiological activity of chia seeds is derived from oil, and the 
oil content is about 25.50%-29.40%. The content of a-linolenic acid, linoleic acid and other unsaturated fatty acids in chia 
seed oil is up to 80%, and the composition ratio of n-6 / n-3 fatty acids is very suitable for human dietary needs, which 
is a potential new functional oil. Chia seed oil contains sterols, tocopherols, squalene, carotenoids, polyphenol and other 
chemical components, which have a variety of physiological activities such as regulating blood lipid, anti-oxidation and promoting tumor cell apoptosis. At present, the separation methods of chia seed oil at home and abroad include pressing method, 
leaching method and supercritical extraction method. Chia seed oil has good physiological activity function and can be promoted 
to the industries such food, health care products and cosmetics, with broad development prospects. At present, there are few 
studies on chia seed oil in China, and most of them are focused on functional research, with few reports on action mechanism, 
and the development and utilization of chia seed oil is also at the initial stage. In this paper, the chemical components and 
extraction methods of chia seed oil were reviewed, and the general research on its physiological activities were summarized. The 
development prospect of chia seed oil was proposed, so as to provide a basis for the development and utilization of chia seed oil 
resources.]]></description>
<pubDate>2019/7/1 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[杜　洁 1,2，李　伟 2，杨国航 1
，杨　寒 2，曹　庸 2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>杜　洁 1,2，李　伟 2，杨国航 1
，杨　寒 2，曹　庸 2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201905019&flag=1]]></guid><cfi:id>52</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Application and Progress of Loop-mediated Isothermal Amplification Technology]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201904017&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[Loop-mediated isothermal amplification (LAMP) technology has attracted many researchers’attention for
its fast, sensitive and low-consumption characteristics since it was developed in 2000. This method has been widely studied
and applied in the detection and monitoring of microorganisms related to human, animals, plants and environment. Its
detection sensitivity is generally higher than that of traditional PCR. However, the traditional LAMP is time-consuming and
easy to cause pollution in the detection of products, and has disadvantages of inconvenient interpretation in the field or point
of care. This paper summarized, illustrated and discussed the methods of LAMP technology combining with other product
detection technologies. Visual LAMP has the characteristics of low cost and being suitable for multi-environment. Real-time,
micro-fluidic and electrochemical LAMP can effectively improve the accuracy of sample detection and reduce detection
time. Lateral flow detect LAMP has the characteristics of strong operability and easy interpretation. According to the current
research progress of LAMP technologies and the analysis of their advantages and disadvantages, it is predicted that the future
development direction and focus of LAMP technology may be the development of hand-held portable detectors.]]></description>
<pubDate>2019/5/23 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[徐  匆 1
，罗华建 1
，李艳芳 1
，黄  皓 1
，梁卫驱 1
，胡  珊 1
，胡楚维 1
，罗鸿斌 2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>徐  匆 1
，罗华建 1
，李艳芳 1
，黄  皓 1
，梁卫驱 1
，胡  珊 1
，胡楚维 1
，罗鸿斌 2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201904017&flag=1]]></guid><cfi:id>51</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Study on Dissolution and Stability of Ozone in Acetic Acid Solution]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201904018&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The solubility of ozone in water is low, extremely unstable and easy to decompose. Its
life span is very short and the half-life is only about 20-30 min. The dissolution characteristics of ozone in acetic acid
solution were investigated in order to improve the solubility and stability of ozone in water.【Method】A small amount of
acetic acid was added to the water, and the solubility of ozone in acetic acid water was indirectly obtained by measuring
the concentration of ozone in acetic acid water with iodometric method. By adopting controlling variable method, the single
variable was changed to explore the influence of the concentration of acetic acid, the temperature, the water quality of acetic
acid solution, the standing time after entering ozone, and the time of entering ozone gas on the solubility of ozone in acetic
acid water, and the best condition for the highest solubility of ozone in acetic acid water were analyzed.【Result】When the
concentration of acetic acid was 0.6 mol/L, the temperature was below 5 ℃ , and ozone treatment was kept for about 60 min,
the highest ozone solubility of 2.37 mg/L was obtained. The test result also showed that the higher ozone solubility could be
obtained when the water quality was purer.【Conclusion】The solubility and stability of ozone can be cmproved by adding a
small amount of acetic acid to water.]]></description>
<pubDate>2019/5/23 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[詹琪琪 1
，阎  杰 2，周国豪 2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>詹琪琪 1
，阎  杰 2，周国豪 2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201904018&flag=1]]></guid><cfi:id>50</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Analysis of Volatile Compounds of Flue-cured Tobacco Samples from Ganzhou by Head space - Gas Chromatography - Mass Spectrometry with Chemometrics]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201904019&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】 As precursor substances of flue gas components, volatile aroma components can affect
the quality of tobacco sensory evaluation. The aims of this study were to analyze the content of volatile compounds in fluecured tobacco samples from Ganzhou, to explore the content regulation of volatile compounds in tobacco leaves of different producing areas, and to predict the origin classification of samples so as to achieve quality control of tobacco. 【Methods】
54 kinds of volatile compounds of 62 flue-cured tobacco samples from 6 tobacco-producing counties(Shicheng, Ruijin,
Anyuan, Huichang, Xingguo, Xinfeng) in Ganzhou were measured by static headspace-gas chromatography-mass spectrometry
method(HS-GC-MS). Subsequently, principal component analysis(PCA) was used for classification of sample origins, genetic
algorithm (GA) was used for variable screening, and three supervised pattern recognition methods, namely, linear discriminant
analysis (LDA), back propagation-artificial neural network (BP-ANN) and least squares-support vector machines (LS-SVM)
were used for origin prediction. 【Results】 The classification effect by PCA, which was contributed to explore the content
regulation of volatile compounds of samples in Ganzhou, was significantly improved after obtaining 11 volatile compounds
(variables) by GA. The prediction accuracy rates of BP-ANN and LS-SVM reached 96.8% and 98.4%, respectively, which
showed good practical application value. On this basis, the identification model for the origin of flue-cured tobacco of Ganzhou
was established. 【Conclusion】 The method proposed in this paper can accurately determine the origins of flue-cured tobacco
samples from Ganzhou, find the content regulation of volatile compounds among different origins, and be used for the monitoring
of flavor patterns and the quality control of flue-cured tobacco across the country.]]></description>
<pubDate>2019/5/23 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[李  卓 1
，张雄峰 1
，孙瑞玲 2，杏朝刚 3，张  棋 4，张启明 1
，焦绍赫 1]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>李  卓 1
，张雄峰 1
，孙瑞玲 2，杏朝刚 3，张  棋 4，张启明 1
，焦绍赫 1</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201904019&flag=1]]></guid><cfi:id>49</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Isolation and Identification of Pathogen of Staphylea bumalda Leaf Blight and Test of Fungicide Screening]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201903016&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】A new disease causing Staphylea bumalda leaf blight was observed in the experimental
garden in Xiaogan Academy of Agricultural Sciences and its pathogen and fungicides were identified. 【Method】
Preliminary research was conducted through the isolation and culture of pathogen, pathogenicity determination，
morphological observation，molecular biological identification, fatty acid composition analysis and screening of indoor
fungicides.【Result】The disease was caused by Alternaria alternate fungus. The bacterial colony of the pathogen was
steel-gray，and the conidia were connected in series to form a chain with a size of 3.5-15.8 μm×7.6-46.5 μm with 2-10
transverse septa and 0-3 longitudinal and oblique septa. In addition, it was observed that the symptoms of leaves were
similar to those of diseased plants in the field 14 days after inoculation of pathogen. The pathogenic fungi were re-isolated
from the diseased leaves after inoculation. Molecular identification results showed that the isolated pathogens were
consistent with inoculated fungus. Among the tested fungicides, Amidazole amidazine had the best bacteriostatic effect,with EC50 being the lowest at 0.4004 (g/mL). After being diluted 5 000 times on the basis of recommended concentration
indicated on fungicide packaging, it still had bacteriostatic effect with a bacteriostatic rate is 42.8%. The effects of Enoyl
imidamine, Fu Fu zine and Tricyclic fluoryclazole were inferior to that of Amidazole amidazine, with an EC50 of 1.461 9 μg/mL,
1.756 2 μg/mL, 6.055 9 μg/mL, respectively.【Conclusion】For the first time, the pathogen causing S. bumalda leaf blight
was found to be A. Alternate fungi. Among the four tested fungicides, Amidazole amidazine had the best bacteriostatic effect.]]></description>
<pubDate>2019/4/24 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[陈嘉敏 1，2，郭茂超 1
，朱志强 1
，罗美林 1
，魏  蜜]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>陈嘉敏 1，2，郭茂超 1
，朱志强 1
，罗美林 1
，魏  蜜</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201903016&flag=1]]></guid><cfi:id>48</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Preparation of Sodium Selenite/Sodium Alginate Microcapsules by Endogenous Emulsion Method and Its Environmental responsiveness]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201903020&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】This experiment was performed to improve the bioavailability of sodium selenite and
the environmental responsive sodium selenite/sodium alginate microcapsules (SSSAMC) were prepared by endogenous
emulsion method. 【Method】SSSAMC were prepared by using natural macromolecule sodium alginate (SA) as wall
material, sodium selenite (Na2SeO3) as core material and Nano-CaCO3 as cross-linking agent. The thermal stability
and morphology of SSSAMC were analyzed by TG and SEM&EDS. The environmental responsiveness of SSSAMC was
investigated by measuring the swelling ratio of SSSAMC at different pH, temperature and ion concentration, and the
relationship between the swelling degree of SSSAMC and time were analyzed. 【Result】The SSSAMC prepared by this
method got a remarkable thermal stability. At the same time, SSSAMC had the responsiveness of pH, temperature and ion
concentration. Its response swelling process conformed to Schott swelling model, and the correlation coefficient R2 was 
over 0.99. 【Conclusion】The results indicated that SSSAMC had both excellent thermal stability and environmental
responsiveness and was expected to be a dietary selenium nutritional agent released by the intestinal tract.]]></description>
<pubDate>2019/4/24 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[杨安源，胡恩烨，周红军，周新华，舒绪刚]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>杨安源，胡恩烨，周红军，周新华，舒绪刚</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201903020&flag=1]]></guid><cfi:id>47</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Analysis on the Potential Risks of Five Furocoumarin Molecules]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201902017&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The objective of the paper was to study the interaction between 5 kinds of furancoumarin
molecules and DNA and analyze their potential risks. 【Methods】The DNA binding saturation value (DNA BSV) of
furanocoumarin molecules binding with DNA was calculated through resonance light scattering (RLS), and the drug
molecules’ability to bind with DNA was reflected by such BSV to evaluate their potential risks.【Resultsv】 The
results of recovery experiments indicated that these furocoumarin molecules could enter or partially enter Escherichia coli
cells and interact with DNA. The changes of RLS signals of furan-coumarin molecules were similar to those of ethidium
bromide; the capacity of furan-coumarin molecules that enter E. coli DNA was ranking as follows: iopsoralen/psoralen ＞
xanthotoxol ＞ bergapten ＞ xanthotoxin.【Conclusion】Furancoumarin molecules could be transferred from external of
E. coli to its internal and interact with their DNA, and the binding pattern may be insertion. It was speculated that the 5
tested furancoumarin molecules showed little potential risks but there was still some by calculating the respective DNA
BSV.]]></description>
<pubDate>2019/3/26 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[范俊甫 1
，李军生 1
，李荫展 2，王倩倩 1
，黄国霞1
，阎柳娟 1]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>范俊甫 1
，李军生 1
，李荫展 2，王倩倩 1
，黄国霞1
，阎柳娟 1</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201902017&flag=1]]></guid><cfi:id>46</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Review on the Application of Near-infrared Spectroscopy Technology in Tea Quality Management]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201901014&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[Near infrared spectroscopy (NIRS), as an efficient, accurate, non-destructive and rapid detection 
technology, has a great advantage in tea production, processing and quality management areas. This paper introduced 
the working principle to near infrared spectroscopy and its comparison with traditional physical and chemical detection 
technology of tea. The important applications and research progress of this technology in tea quality management were 
summarized including classification of fresh tea leaves, monitoring of tea processing, intelligent evaluation of tea quality, 
rapid detection and quantitative analysis of tea components, identification of illegal additives in tea. The further research and 
application were also analyzed and aimed at promoting the application of the technology in standardization processing of tea, 
intelligent recognition of tea quelity and geographical origin field better and faster.]]></description>
<pubDate>2019/3/12 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[吴全金 1，周  喆 2，孙威江 2，3]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>吴全金 1，周  喆 2，孙威江 2，3</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201901014&flag=1]]></guid><cfi:id>45</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Aroma Characteristics of Congou Black Teas Made from Local Tea Plant Resource in Hunan]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201901015&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】Investigated the aroma quality characteristics of Congou black tea with tea tree resources 
Rucheng Baimao Tea, Jianghua Kucha and Sangzhi Daye.【Method】The aroma components were identified by solid phase 
microextraction and GC/MS. 【Result】The aroma of Jianghua Kucha was sweet and fragrant, while that of Rucheng Baimao 
Tea was rich and lasting. The aroma of Sangzhi Daye was high and sweet. A total of 44 aroma components were identified, 
including geraniol, methyl salicylate, beta-linalool, nerolidol, beta-ionone, trans-3,7-dimethyl-2,6- octadiennoic acid, 
phenylethanol, linalool oxide Ⅱ (furan type), 3-methyl furan, benzyl alcohol, benzaldehyde, maleic acid-3-hexenol ester, 
linalool oxide I (furan type). Furan, citronellal, dehydrolinalool, delta-ginsene, dimethyl sulfide, cis-jasmone, 1-ethyl-2-
formylpyrrole, methyl folate, etc. The variance analysis showed that there were significant differences（P<0.05） in the 
relative contents of 28 components among the resources, which could be grouped into three groups by clustering. The first 
group was dominated by flower glassy cinnamon aroma substances, the second group was dominated by the anther and herb, 
and the third group was dominated by the sweet aroma substances. 【Conclusion】The difference of the relative content of 
the three kinds of aroma components is basically the same as that of the sensory evaluation.]]></description>
<pubDate>2019/3/12 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[黄怀生，粟本文，钟兴刚，黎  娜]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>黄怀生，粟本文，钟兴刚，黎  娜</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201901015&flag=1]]></guid><cfi:id>44</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Comparative Analysis of the Ability of Aspergillus and Europium in Dark Tea to Produce Extracellular Hydrolases]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201901016&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】Aspergillus and Eurotium are the dominant microorganisms in the pile fermentation of 
Chinese dark tea, and play a key role in the formation of different flavors, qualities and physiological functions of dark tea. 
However, the differences in these fungal hydrolases during tea fermentation are still unclear. 【Method】The difference 
of extracellular hydrolase activity between different strains of Aspergillus and Eurotium in the synthetic medium and tea 
fermentation conditions was analyzed by combining differential medium plate assay and enzyme activity assay. 【Result】
The results of differential medium plate assay showed that: Nine strains tested showed cellulose, xylanase and tannase 
activities to different extent; seven strains showed amylase activity, two strains showed pectinase activity, and one strain 
showed protease activity. The same strain could secrete a variety of extracellular hydrolases at the same time, and multiple 
strains could also show the activity of the same hydrolase. The ability of different strains to produce extracellular hydrolase was significantly different. During the fermentation of tea , the enzymatic activity of Aspergillus niger strain PE-3 hydrolyzed 
macromolecular carbohydrates was significantly higher than that of Eurotium cristatus strain PE-1,with the amylase activity 
of strain PE-3 at 33.81 U/mL. While the tannase and protease activities of strain PE-1 were significantly higher than those of 
strain PE-3,with the tannase activity at 132.09 U/mL. 【Conclusion】 During the fermentation of tea, the strains of Aspergillus
and Eurotium might have selectivity for different tea components, and the synergistic effect of hydrolases had an impact on the 
utilization efficiency of the tea components.]]></description>
<pubDate>2019/3/12 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[李若曦 1
，方洪枫 1
，王国红 1
，杨民和 1，2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>李若曦 1
，方洪枫 1
，王国红 1
，杨民和 1，2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201901016&flag=1]]></guid><cfi:id>43</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Study on the Optimization of Extraction Process ofDietary Fiber from Sandouyin Soybean Dregs]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201912015&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】Sandouyin bean dregs was used as raw material to prepare dietary fiber. An single factor 
test and response surface method were used to optimize the extraction process. 【Method】 Based on single factor of 
acid extraction test, by using acid extraction water/solid ratio, acid extraction time, acid extraction temperature and acid 
extraction pH as response factors，and the extraction content of dietary fiber from bean dregs as response value, response 
surface method was used to obtain the optimal acid extraction process of dietary fiber. Under the optimum conditions of acid 
extraction, based on single factor of alkali extraction test, by using alkali extraction water/solid ratio, alkali extraction time, 
alkali extraction temperature and alkali extraction pH as response factors, and the extraction content of dietary fiber frombean dregs as response value, response surface method was used to obtain the optimal alkali extraction process of dietary fiber 
from bean dregs.【Result】The optimal acid extraction conditions of dietary fiber from Sandouyin soybean dregs were: the 
water/solid ratio of 1∶25, acid extraction time of 2.8 h, acid extraction temperature of 87℃ and acid extraction pH of 4.6. After 
acid extraction, the content of dietary fiber was 59%，which increased by 14.4% compared with that of raw bean dregs. The 
optimal alkali extraction conditions of dietary fiber from Sandouyin soybean dregs were: the water/solid ratio of 1∶35, alkali 
extraction time of 4h, alkali extraction temperature of 56℃ and alkali extraction pH of 11.8. After alkali extraction, the content 
of dietary fiber was 75.7%, which increased by 30.1% compared with that of raw bean dregs.【Conclusion】In verification 
process of three batches, the measured values of dietary fiber contents in bean dregs were basically similar with the predicted 
values, the process in this experiment was stable and feasible, which was of great significance to the recycling of Sandouyin 
soybean dregs.]]></description>
<pubDate>2020/3/4 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[罗忠圣 1，2 ，杨　丹 3，刘永琴 3，邓　强 3，徐昌艳 3，覃容贵 3]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>罗忠圣 1，2 ，杨　丹 3，刘永琴 3，邓　强 3，徐昌艳 3，覃容贵 3</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201912015&flag=1]]></guid><cfi:id>42</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Changes in Antioxidant Activity of HighlandBarley Seeds During Germination]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201911017&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】In vitro antioxidant activity of water extract from highland barley sprout during germination 
was investigated.【Method】Taking clearance rate of hydroxyl free radical and reduction capacity of metal ions as the 
evaluation indicators, the change rules of in vitro antioxidant activity of highland barley and contents of four functional 
ingredients〔flavonoids, total phenols, β-glucan, γ-aminobutyric acid (GABA)〕in the process of soaking and 
germination were studied, and correlation analysis were conducted. And the antioxidant activity of highland barley sprout, 
malt, millet sprout and rice sprout was compared.【Result】The results showed that, with the extension of soaking time and 
germination time, the antioxidant activity of highland barley sprout showed the trend of rising first and then falling, and it 
reached the peak under soaking treatment for 6 h (clearance rate of hydroxyl free radical was 64.88% and reduction capacityof metal ions was 0.910), while the value reached the peak under germination treatment for 8 h (clearance rate of hydroxyl free 
radical was 71.23% and reduction capacity of metal ions was 1.337). The correlation analysis showed that there was a significant 
correlation between the GABA content and the antioxidant activity during highland barley soaking. The antioxidant activity of 
the four kinds of grain(highland barley sprout, malt, millet sprout and rice sprout) bud powders increased with the increase of 
sample concentration. At the same concentration, the hydroxyl radical scavenging rate of malt was the highest, and the metal ion 
reduction capacity of highland barley sprout was the lowest. 【Conclusion】 Germination treatment can improve the antioxidant 
activity of highland barley. It can be used as an effective modification method to develop functional products of highland barley 
and promote the deep processing and utilization of highland barley resources.]]></description>
<pubDate>2020/1/10 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[白永亮 1，2，凌志洲 1
，陈甜妹 1
，曾　荣 1
，夏　雨 3，吴俏槿 3，刘霭莎 3]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>白永亮 1，2，凌志洲 1
，陈甜妹 1
，曾　荣 1
，夏　雨 3，吴俏槿 3，刘霭莎 3</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201911017&flag=1]]></guid><cfi:id>41</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Comparative Analysis of Quality Components inHakka Roasted Green Tea Made by Semi-continuousProduction Line and Classic Single-machine]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201911018&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study was to clarify the biochemical ingredients and sensory quality characteristics 
of Hakka roasted green teas made by semi-continuous production line and traditional single-machine, and provide 
a theoretical foundation for the standardized and precised processing of Hakka roasted green tea.【Method】Taking 
Matu tea (local variety) as experiment material, experiment samples were conducted repeatedly for three times from6 key procedures during the whole processes of two different processing. All samples were comparatively analyzed on 3 
aspects, including the water content, physical-chemical ingredients and sensory qualities.【Result】A slow decreasing 
tendency of water contents of tea leaves was revealed in the two process. Water loss mainly occurred in the‘first 
roasting’procedure in two processing, within the percentage of 64.4%-76.0%. The contents of tea polyphenols and 
caffeine increased significantly in both processing, with 21.25% of tea polyphenols and 4.63% of caffeine from semicontinuous production line, 22.86% of tea polyphenols and 4.96% of caffeine from traditional single-machine. The 
trends of free amino acids, soluble sugars and catechins were dissimilar due to different processing techniques. Gallate 
catechin (GC), catechin (C), gallate catechin gallate (GCG), epicatechin gallate (ECG) and catechin gallate (CG) increased 
significantly periodically in production line processing. No conspicuous difference appeared between epigallate catechin 
(EGC), epigallate catechin gallate (EGCG) and epicatechin (EC). In traditional single-machine processing, GC, C, GCG 
and CG increased significantly, while EGC, ECG and EC decreased significantly, and no conspicuous difference was 
found in EGCG. The result of sensory assessment showed the quality of Hakka roasted green teas from the production line 
was equivalent or superior to that from the traditional single-machine.【Conclusion】The better appearance and quality 
of Hakka roasted green teas were prone to be shaped by semi-continuous production line, but the mellowness and delayed 
sweetness were more refined in traditional single-machine.]]></description>
<pubDate>2020/1/10 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[梅　双 1
，乔小燕 2，陈　维 2，苗爱清 2，马成英 2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>梅　双 1
，乔小燕 2，陈　维 2，苗爱清 2，马成英 2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201911018&flag=1]]></guid><cfi:id>40</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Application of Aptamer Biosensor Technology inthe Quantitative Detection of Salmonella]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201910018&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[Salmonella is an important zoonotic pathogen, which leads to the highest number of food poisoning cases in 
the world. At present, biosensors based on antigen/antibody, aptamer, cell and other sensing elements have been widely used 
in the quantitative detection of Salmonella. Among them, aptamers are short nucleotide sequences which have the advantages 
of strong specificity, high affinity, fast synthesis, good reproducibility and convenient modification. Those advantages make 
it possible to be a potential for use as a recognition probe to replace antibody in the diagnostic field. Therefore, aptasensors 
have unique advantages in the quantitative detection of Salmonella. This paper focuses on the application of aptasensors 
in Salmonella detection. First, salmonella and their common detection methods were summarized. Second, Salmonella
aptamer screening by SELEX was introduced. Then the application of aptasensors based on colorimetry, fluorescence, 
surface-enhanced Raman scattering (SERS) and electrochemistry to detect salmonella were reviewed in detail. Finally, the development in the application of aptasensors for the quantitative detection of salmonella were previewed.]]></description>
<pubDate>2019/12/17 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[班美静 1,2，满　燕 1
，潘立刚 1,2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>班美静 1,2，满　燕 1
，潘立刚 1,2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201910018&flag=1]]></guid><cfi:id>39</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Chemical Composition of Oligopeptide Derived fromAuxis thazard Protein and Its Inhibition Effect onHuman Liver Cancer Cells]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201910019&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study was conducted to supply technology basis for the development of anticancer food for 
liver tumors from oligopeptide that derived from Auxis thazard protein developing . 【Method】 The oligopeptide was prepared 
from A. thazard protein by using compound enzyme hydrolysis, membrane separation and spray drying, and its molecular 
weight distribution, amino acid composition and mineral composition were determined. Its inhibition activities on 3 kinds of 
human liver cancer cells (HepG2, BEL-7402 and SMMC-7721) in vitro were determined by cell culture experiments. 【Result】 
Chemical components analysis results showed that the protein content of oligopeptide derived from A. thazard was 88.9%, the 
total oligopeptide content was 71.96 g/100 g and its molecular weight was mainly below 1 000 u, accounting for 89.79% of the total peptide weight. Glutamic acid, lysine, aspartic acid, leucine and arginine were rich in the amino acid content, accounting 
for 52.41% of the total amino acids. It was rich in selenium and zinc, which was 2.84 mg/100g and 10.10 mg/100g, respectively. 
Cell culture results showed that, compared with the negative control group, all the oligopeptide groups showed inhibition activity 
on HepG2, BEL-7402 and SMMC-7721 cancer cells and had dose-effect dependence, but they did not effectively increase 
cisplatin inhibition activity on HepG2, BEL-7402 and SMMC-7721 cells. High dose group showed extremely significant 
inhibition activities on HepG2, BEL-7402 and SMMC-7721 cells, and middle dose group also had significant inhibition effect 
on HepG2, BEL-7402 and SMMC-7721 cells. 【Conclusion】 The oligopeptide derived from A. thazard was a good anticancer 
food base for liver tumors.]]></description>
<pubDate>2019/12/17 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[吉　薇 1
，刘　扬 2，3，龙慧静 1]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>吉　薇 1
，刘　扬 2，3，龙慧静 1</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=201910019&flag=1]]></guid><cfi:id>38</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Application of 14 Pesticides with High-Efficiency and Low-Risk in the Safe Production of Rice]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202009014&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】In order to improve the activity of pesticides to target organisms of rice, delay pesticideresistance and reduce ecological risk, the control effect, toxicity and residues of 14 pesticides with high-efficiency and low-risk on rice diseases and insect pests were studied.【Method】According to the Guideline for the Testing of Pesticide Residues in Crops, the field experiments of residues of 14 pesticides were carried out. According to the Pesticide-Guidelines for the Field Effi cacy Trials，the field efficacy trials were conducted. The pesticide residues in different samples（rice, brown rice） were detected by HPLC-MS/MS and GC.【Result】Satisfactory control effects were obtained under the treatments of abamectin 2% EW, buprofezin 70% WG, chlorantraniliprole 0.4% Gr, emamectin benzoate 5% SC, thiamethoxam 25% WP, nitenpyram 10% AS, pymetrozine 25% WP, dinotefuran 20% WG, thiosultap-monosodium·chlorpyrifos 25%WP, difenoconazole 50% EW, isoprothiolane 5% SO, azoxystrobin 40% SC, trifloxystrobin 75% WP, thiosen copper 20% SC. The results showed that the residues of the above 14 pesticides in rice were all lower than the maximum residue limits of China. According to the characteristics of rice production structure, the occurrence regularity of diseases and insect pests, the action mode and persistence of the above 14 pesticides, the access spectrum of high-efficiency and low-risk pesticides in safe production of rice was constructed.【Conclusion】The above 14 pesticides can be used as the main recommended pesticides for the control of diseases and insect pests in rice. High-efficiency and low-risk pesticide is the key technology support for rice disease and pest control in the future, which is of great significance to promote the sustainable control of rice diseases and insect pests, delay the occurrence of pesticide resistance, improve the utilization rate of pesticides and ensure the quality and safety of rice.]]></description>
<pubDate>2020/11/7 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[WANG Siwei1, SUN Haibin1, DUAN Jinsheng2, GAO Tongchun2, LU Zhou3]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>WANG Siwei1, SUN Haibin1, DUAN Jinsheng2, GAO Tongchun2, LU Zhou3</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202009014&flag=1]]></guid><cfi:id>37</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Analysis of Differences in Volatile Components of Pericarpium Citri Reticulatae in Different Storage Years Based on GC-MS]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202009015&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study was conducted to understand the differences in volatile components of Pericarpium Citri Reticulatae （PCR） in different years.【Method】Xinhui PCR stored for 1 year（2017）, 5 years（2013） and 15 years（2003）were selected as research objects and the volatile components in PCR were analyzed by headspace solid phase microextraction （HS-SPME） combined with gas chromatography-mass spectrometry（GC-MS）.【Result】A total of 61 compounds were detected in PCR of 3 different storage years, and within a certain storage period, the types and contents of volatile components in PCR significantly changed with the extension of storage time. There were 34 volatile components in PCR stored for 1 year, 38 in PCR stored for 5 years. and 39 in PCR stored for 15 years. In the storage process of PCR, the relative contents of olefins and naphthalenes increased first and then decreased, the contents of esters, phenols and alcohols decreased first and then increased, and the content of aldehydes decreased year by year, while the alkanes were only detected in PCR in 2013.【Conclusion】During the 15 years from 2003 to 2017, with the extension of the storage time, the types of volatile components in PCR became more and more abundant, providing a more comprehensive theoretical basis for the saying that “Pericarpium Citri Reticulatae, the older the better”.]]></description>
<pubDate>2020/11/7 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[LIU Lina1,2, FU Manqin1, XU Yujuan1, WU Jijun1, YU Yuanshan1, WEN Jing1]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>LIU Lina1,2, FU Manqin1, XU Yujuan1, WU Jijun1, YU Yuanshan1, WEN Jing1</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202009015&flag=1]]></guid><cfi:id>36</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Optimization of Decolorization Process of Idesia polycarpa Maxim. Oil and Analysis of Its Quality Effect]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202009016&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study was conducted to explore the excellent decolorization technology of Idesia polycarpa Maxim. crude oil, improve the stability and safety of I. polycarpa oil, and provide theoretical references for scientific research and production activities.【Method】Taking cold pressed I. polycarpa crude oil as test material, single factor experiment on types of adsorbent, adsorbent dosage, decolorization time, decolorization temperature and stirring speed was conducted through degumming and deacidification, and decolorization conditions applicable to I. polycarpa oil were obtained. The fatty acid composition, physical and chemical properties of I. polycarpa oil after decolorization were determined and quality effect of decoloration process on I. polycarpa oil was analyzed.【Result】The results showed that the adsorbent was active clay, the dosage was 8%-9%, the time was 30-40 min, the temperature was 100-110℃ , and the stirring speed was 240-300 r/min, the decolorization rate of the I. polycarpa oil was more than 90%, which was the optimum decoloration process. When the decolorization was performed with 9% active clay, with the time of 40 min, the temperature of 110℃ , and the stirring speed of 300 r/min, the peroxide value of I. polycarpa oil decreased and the proportion of fatty acid content remained unchanged.【Conclusion】The decolorization rate of I. polycarpa oil can be greatly improved through optimized decolorization process, which has little negative effect on I. polycarpa oil quality. This process has important guiding 
significance for the processing and utilization of I. polycarpa oil.]]></description>
<pubDate>2020/11/7 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[XIE Yurui1,2, WANG Yanmei1,2, GENG Xiaodong1,2, WANG Jianyuan1, LIU Zhen1,2, LI Zhi1,2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>XIE Yurui1,2, WANG Yanmei1,2, GENG Xiaodong1,2, WANG Jianyuan1, LIU Zhen1,2, LI Zhi1,2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202009016&flag=1]]></guid><cfi:id>35</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Effects of Polyacrylamide Resin on Pericarp Browning and Diseases of Litchi Fruits During Low Temperature Storage]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202007019&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The purpose of this study was to investigate the effect of humidity control on pericarp browning and fruit disease development during low-temperature storage with modified-atmosphere packaging of litchi.【Method】With polyacrylamide（PAM）resin as a humidity regulator, PAM（10 g PAM for 1 kg litchi fruit）was added in polyethylene（PE）film packaging bag with Huaizhi fruit, and the disease index, decay rate and other physiological and biochemical changes of litchi during storage were studied.【Result】Compared with the control treatment, the application of PAM resin in PE film packaging bag could effectively reduce the relative humidity in the litchi package during storage at 5℃ , with the fluctuation range of 80%-90%. After 28 days of storage, the decay rate and the disease index of the control fruits were 31% and 2%, respectively while those of the litchi treated with PAM were 11% and 1.2%. PAM treatment inhibited the development of diseases significantly.However, The pericarp browning and loss of fresh weight of fruits treated with PAM were slightly higher than those of the control, while the water content in fruit and anthocyanin content in the pericarp were slightly lower than those of control.【Conclusion】PAM treatment significantly inhibited the disease index and fruit decay during lowtemperature storage with modified-atmosphere packaging, and had little effect on pericarp browning. Application of appropriate amount of humidity regulator and combining with the appropriate thickness film could be a promising strategy to solve the contradiction between fruit decay and pericarp browning during postharvest storage and transportation of litchi fruits.]]></description>
<pubDate>2020/9/8 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[FANG Fang1,2，MA Naxuan1,2，ZHANG Xuelian2,3，PANG Xuequn2,3，ZHANG Zhaoqi1,2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>FANG Fang1,2，MA Naxuan1,2，ZHANG Xuelian2,3，PANG Xuequn2,3，ZHANG Zhaoqi1,2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202007019&flag=1]]></guid><cfi:id>34</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Construction of Maturity Random Forest Models Based on the Changes of Fruit Firmness of Musa AAA Group Banana and Musa ABB Group Banana During Ripening]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202006015&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study was to explore the changes of fruit firmness of the stalk, the middle and the tip of Musa AAA group banana and Musa ABB group banana during ripening. Based on this, Random Forest models were established to predict the maturity of Musa AAA group banana and Musa ABB group banana.【Methods】Use Type GY-4 fruit durometer was used to measure the fruit firmness of the stalk, the middle and the tip of Musa AAA group banana and Musa ABB group banana, respectively. Correlation analysis was used to study the relationship between fruit firmness and 
other indexes related to maturity of banana. ANOSIM was used to classify the firmness of three parts during the ripening process of Musa AAA group banana and Musa ABB group banana, the Random Forest was used to construct models for their maturity prediction, and the importance of the fruit firmness of three parts on the model was compared.【Results】During the ripening process, the fruit firmness of Musa AAA group banana and Musa ABB group banana had a similar change trend, while the changes of fruit firmness of three parts were inconsistent. Through correlation analysis, it was found that banana had significant negative correlation with the activity of various enzymes and ethylene release. In addition, the error rates of the maturity prediction by Random Forest models were 4.94% and 0%, respectively,which indicated that these models could accurately predict the maturity of Musa AAA group banana and Musa ABB group banana, and the fruit firmness of the middle of Musa AAA group banana and the stalk of Musa ABB group banana had the greatest influence on their models.【Conclusion】By using Random Forest, the fruit firmness of Musa AAA group banana and Musa ABB group banana can predict their maturity accurately. The changes in fruit firmness of three parts are not consistent during the ripening process, and the utilization of bananas can be improved according to the maturity differences in various parts of the fruit. The fruit firmness of the middle of Musa AAA group banana and the stalk of Musa ABB group banana can better represent their maturity, which can provide a reference for quantification and rapid monitoring and classification of fresh bananas, thus promoting the development of food 
processing industry.]]></description>
<pubDate>2020/8/10 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[LIU Huifan, DU Huiyan, ZHONG Yuming, MA Lukai, LI Xiaomin, ZHU Lixue]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>LIU Huifan, DU Huiyan, ZHONG Yuming, MA Lukai, LI Xiaomin, ZHU Lixue</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202006015&flag=1]]></guid><cfi:id>33</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Advances in Chemical Composition Analysis and Processing of Different Parts of Macadamia ternifolia]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202006016&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[Macadamia ternifolia nuts are popular among consumers due to their crisp taste, unique flavor and high nutritional value. M. ternifolia nut kernels contain a lot of oil, with the oil content of more than 78%. And the oil is rich in oleic acid, palmitic acid, linoleic acid and other unsaturated fatty acids, which can not only effectively regulate the cholesterol in human blood and reduce the incidence of cardiovascular diseases, but also serve as high-grade edible oil and the basic oil for skin care products. In addition, macadamia nut oil, green husk and shell also contain phytosterol, squalene, flavonoids, phenols and other active substances, which have high antioxidant activity. Currently, researches on Macadamia mainly focus on variety selection, cultivation management, processing and utilization, etc. Although some achievements have been made in variety selection and cultivation management, processing and utilization are still in the primary stage. In this paper, chemical compostion of different parts of M. ternifolia（leaves, flowers, green husks, shells, nuts）and their comprehensive utilization were reviewed, and the influence factors restricting the development of M. ternifolia deep processing industry were discussed. in order to provide theoretical basis for the construction of processing system and comprehensive utilization of resources in M. ternifolia industry.]]></description>
<pubDate>2020/8/10 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[LIU Yao, XU Xiaoming, XI Zhifang, ZHAO Xiujuan]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>LIU Yao, XU Xiaoming, XI Zhifang, ZHAO Xiujuan</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202006016&flag=1]]></guid><cfi:id>32</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Effects of Flower-and-Fruit Thinning Combined with Selenium Supplementation on the Harvest Quality and Postharvest Storability of Longan Fruit]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202005014&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study was to investigate the effects of preharvest flower-and-fruit thinning on the harvest quality and postharvest storability of longan（Dimocarpus longan Lour.）fruit, and the synergistic effect of selenium（Se）supplementation on it.【Methods】With Longan fruit cv. Shixia as the material, 3 treatments were designed: control（TR-A, no thinning）, flower-and-fruit thinning（TR-B）, TR-B plus Se-fertilizer treatment（TR-C），and 3 blocks were repeated. The fruit harvest quality among different treatments and blocks and postharvest storability at 5℃ were compared.【Results】At harvest, for the longan fruits treated with thinning（TR-B）, the single fruit mass, size, apparent chroma quality and TSS content of longan fruit increased by 19.66%, 7.54%, -7.24%（a*value）and 8.62%, respectively. The fruit harvest quality of TR-C was better than that of the control（TR-A）, but its synergistic effect was not obvious. After storage, TR-B significantly improved the storability of longan fruit stored at 5℃（P ＜ 0.05）, featured with pericarp browning index（35 d）and pulp autolysis index（51 d）decreasing by 28.26% and 71.67%, respectively. However, the synergistic effect of TR-C was not obvious. During storage, TR-B fruit maintained better appearance quality with more yellowish green, TR-C tended to be brown, while TR-A tended to be dark brown. The results of multivariate analysis of variance showed that the storability of longan fruit among different treatments was significant with P ＝ 0.016, 0.032 and 0.002 below 0.05 resulted from three multivariable tests, while not significant between 3 blocks. The indicators with significant effects between treatments included pericarp browning index, pulp autolysis index, b* value during storage and single fruit mass; and the indicators with significant effects between blocks included b* value and C* value during storage.【Conclusion】The effect of flower-and-fruit thinning on the harvest quality and storability of longan fruit was the best, but the synergistic effect of Se-supplement treatment was not obvious, and block setting had no significant impact on the fruit properties with different treatments. So, flower-and-fruit thinning is an important measure to improve the harvest and storage quality of longan fruit.]]></description>
<pubDate>2020/7/15 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[HAN Dongmei1, HE Yuting2, LIANG Jiawen2, WU Zhenxian1, LI Jianguang1, GUO Dongliang1, LI Baojian3]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>HAN Dongmei1, HE Yuting2, LIANG Jiawen2, WU Zhenxian1, LI Jianguang1, GUO Dongliang1, LI Baojian3</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202005014&flag=1]]></guid><cfi:id>31</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Nanobody Technology and Its Application in Food Safety Detection]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202005015&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[Antibodies composed of heavy chains naturally produced by camels are called heavy chain antibodies. Among them, single variable domains are called heavy chain antibody variable regions（VHH）, and also called Nanobodies（Nb）. From the perspectives of biology, immunogenetics, evolution to potential applications in various fields of medicine, Nanobodies have unparalleled advantages over conventional antibodies. They can recognize structures and hidden epitopes that conventional antibodies cannot. In addition, it has the advantages of high stability（high temperature resistance, acid and alkali resistance） and easy expression. These excellent characteristics can make the analysis or diagnosis that conventional antibodies cannot achieve. Therefore, Nanobody has become an ideal antibody for detecting illegal additives, pesticide residues and agricultural product pollution in food. This article mainly discusses the latest development of Nanobody library technology and its application in food safety detection and the current challenges, to provide references for better application of Nanobody in the detection of bacteria, mycotoxins, pesticide residues and agricultural product pollution in food.]]></description>
<pubDate>2020/7/15 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[ZHAI Yanfang1,2, YUE Feng1, WANG Xuannian1]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>ZHAI Yanfang1,2, YUE Feng1, WANG Xuannian1</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202005015&flag=1]]></guid><cfi:id>30</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Study on Storage Characteristics of PassionFruits in Different Maturities]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202002018&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The objective was to study the effects of different maturities on storage characteristics of 
passion fruits after harvest.【Method】Three treatments (70%-80% maturity, 90%-100% maturity, and mixture of above 
two types of maturities) were packed in low density polyethylene (LDPE) fresh-keeping bags. The samples were stored at 
12℃ under 70% relative humidity for 9 days, and related quality parameters were determined every 3 days. 【Result】With 
the increase of storage time, the weight loss rate of the fruit showed an increasing trend, however, there was no significant 
difference among the three treatments. Respiration rate and ethylene release of the fruits with 70%-80% maturity increased 
continuously. Respiration peak and ethylene peak appeared in the fruits with 90%-100% maturity and fruits mixed with 
different maturities on the 6th day of post-harvest storage. The respiration rate and ethylene release increased first andthen decreased. Compared with the treatments of fruits with 70%-80% maturity and 90%-100% maturity, the solid content 
and firmness of the mixture were 16.26% and 6 337.78 g/cm2, respectively, and peel brightness showed slowest decrease 
during storage, while the contents of soluble protein and Vc decreased first and then increased to 20.91 and 36.17 mg per 
100 mL.【Conclusion】The quality of passion fruits packaged with different maturities are better than those with 70%-
80% and 90%-100% maturities.]]></description>
<pubDate>2020/4/26 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[郭　靖 1
，陈于陇 1
，王　萍 1
，王　玲 1
，陈飞平 1
，罗　政 1
，殷　娟 1
，于　新 2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>郭　靖 1
，陈于陇 1
，王　萍 1
，王　玲 1
，陈飞平 1
，罗　政 1
，殷　娟 1
，于　新 2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202002018&flag=1]]></guid><cfi:id>29</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Effects of Different Harvest Periods on the Quality of Raisins]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202001020&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】Xinjiang has a long history of raisin processing, and Xinjiang raisins have an important 
influence in the dried fruit markets at home and abroad due to the special climate and environmental conditions. The effects 
of different harvest periods on the quality of raisins of four new varieties, namely Moldova, Eros Rose, Seedless Cuibao and 
Molisha (seedless) were studied in order to explore the best harvest time, and provid references for fruit farmers to obtain 
high-quality raisin products.【Methods】with the contents of total soluble solids (TSS contents were 18%, 20%, 22% and 
24%, respectively) of fresh grapes as harvesting standard, four grape cultivars were harvested at different time, and the 
grapes were dried by general dry possessing such as soaking in grape dry-promoter and natural drying in the air-drying 
room. The single grain weight, drying rate, TSS content, Vc content and other indexes of raisins were measured, and the 
sensory indexes such as raisin appearance, taste and flavor were evaluated.【Result】Compared with other harvesting times,the dried raisins of the four grape varieties harvested when TSS content was 24% showed higher comprehensive fruit quality, 
and those harvested when TSS content was 18% showed lower comprehensive fruit quality. Among the four grape varieties 
harvested when TSS content reached at 24%, the single grain weight of Moldova was 1.15 g, 0.3 g higher than that of the four 
grape varieties harvested when TSS content reached at 18%. When the TSS content was 24%, the dry rates of raisins of Moldova, 
Eros Rose and Seedless Cuibao were 31%, 30% and 33%, respectively, which were 8%, 7% and 8% higher than those of the 
three varieties when the TSS content was 18%. When the TSS content was 24%, the total sugar contents of Molisha, Seedless 
Cuibao and Eros Rose were all higher than those of other treatments, among them, the total sugar content of Eros Rose was up 
to 85%. When the TSS content of Moldova, Eros Rose, Molisha and Seedless Cuibao fruits reached at 24%, the Vc content of 
raisins were higher than those of other treatments. When the TSS contents of the four varieties were 22% and 24%, the sensory 
indexes of appearance, taste and flavor were better.【Conclusion】In this experiment, the comprehensive quality of raisins was 
better when the TSS content in fresh grapes of the aforementioned vanieties was higher than 22%.]]></description>
<pubDate>2020/4/1 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[古丽加汗·克热木，赵荣华，陈　光，蔡军社]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>古丽加汗·克热木，赵荣华，陈　光，蔡军社</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202001020&flag=1]]></guid><cfi:id>28</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Optimization of Enzymolysis Technology for Meat and Bone Meal by Bacillus natto NT-6 to Produce Antimicrobial Peptide]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202010019&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】In order to enhance the yield of antimicrobial lipopeptide and small peptide, the solid-state fermentation and two-step enzymolysis technology was optimized by utilizing meat and bone meal as main matrix for Bacillus natto NT-6 to produce composite active peptide with antimicrobial and nutritional properties.【Method】The effects of solid-state fermentation conditions（the ratio of meat and bone meal to wheat bran, the addition of rice husk, the moisture content of initial matrix and fermentation time）on the antibacterial rate of Escherichia coli and the two-step enzymolysis conditions（the ratio of material to water, pH, enzymolysis temperature and enzymolysis time）on the conversion rate of small peptide were explored and evaluated. Based on single-factor tests and response surface design, the solid-state fermentation and two-step enzymolysis process conditions were optimized.【Result】The optimal fermentation parameters were as follows: the ratio of meat and bone meal to wheat bran was 7.96 ∶ 2.04, the addition of rice husk 1.58 g, the moisture content of initial matrix 59.95%, the fermentation time 99.10 h, and the antibacterial rate of E.coli reached 87.10%. The optimal enzymolysis parameters were as follows: the ratio of material to water was 1 ∶ 2.35, pH 8.60, temperature 40.48 ℃ , enzymolysis time 2.91 h, and the conversion rate of small peptide reached 21.26%. 【Conclusion】The solid-state fermentation combined with two-step enzymolysis technology was optimized, laying a solid foundation for the commercial application of 
composite active peptide with antimicrobial and nutritional properties.]]></description>
<pubDate>2020/12/28 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[XU Zhiping1, HOU Xiaoqin1, SUN Lijun1, DENG Qi1, FANG Zhijia1, LIAO Jianmeng2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>XU Zhiping1, HOU Xiaoqin1, SUN Lijun1, DENG Qi1, FANG Zhijia1, LIAO Jianmeng2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202010019&flag=1]]></guid><cfi:id>27</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Effects of Nitrogen and Phosphorus Regulation on the Yield and Quality of Hybrid Rice]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202108016&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study was conducted to explore the comprehensive effects of nitrogen and phosphorus 
regulation on the yield and quality of hybrid rice, and the response of rice quality of high-quality rice varieties to nitrogen 
and phosphorus regulation under environmental conditions in Sichuan rice region.【Method】The hybrid rice Deyou 
4727 was treated with 4 levels（0, 90, 150, 270 kg/hm2
）of nitrogen and 4 levels（0, 30, 60, 120 kg/hm2
）of phosphorus. 
The grain yield characters, milling quality, appearance quality, taste value, RVA profile characteristic value and amylose 
content were determined to explore the response of grain yield and quality to nitrogen and phosphorus regulation.
【Result】With the increase of nitrogen fertilizer application rate, the yield of Deyou 4727 increased significantly, and 
the yield reached the maximum under the condition of 270 kg/hm2
, while the effect of phosphate fertilizer on rice yield was not significant. The effects of nitrogen fertilizer and phosphate fertilizer treatments on milling quality and appearance quality 
reached significant or extremely significant levels: with the increase of nitrogen fertilizer application rate, the brown rice rate, 
chalkiness and chalky grain rate of Deyou 4727 showed a trend of first decreasing and then increasing. The polished rice rate 
showed a decreasing trend, and the head rice rate first increased and then decreased. Phosphate fertilizer application could 
increase the brown rice rate, polished rice rate and head rice rate of Deyou 4727, and reduce the chalkiness of rice. There 
was a significant correlation between the application of nitrogen fertilizer and phosphate fertilizer and rice cooking and eating 
quality: nitrogen fertilizer had a very significant positive correlation with paste temperature, and a very significant negative 
correlation with amylose content; phosphate fertilizer had an extremely significant negative relationship with peak viscosity, 
hot paste viscosity and cold paste viscosity, and a significant negative relationship with the disintegration value. With the 
application of nitrogen fertilizer, Deyou 4727 significantly reduced the eating quality, which decreased by 4.37%, 10.90% 
and 12.13% respectively under the low, medium and high nitrogen treatments.【Conclusion】By appropriately increasing 
the application amount of nitrogen fertilizer and controlling the input of phosphate fertilizer at the same time, better quality 
can be obtained under the premise of ensuring the yield of rice.]]></description>
<pubDate>2021/9/24 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[王　洁，肖　瑶，张国豪，李　兴，刘　蓉，胡运高]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>王　洁，肖　瑶，张国豪，李　兴，刘　蓉，胡运高</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202108016&flag=1]]></guid><cfi:id>26</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Effects of Addition of Potato Starch on Quality of Yuba]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202107018&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】There is a great difference in the quality of commercial yuba.The effects of different addition 
ratios of potato starch on the quality of yuba were studied to optimize the production and preparation process of yuba.【Method】
With soybeans as raw materials, the yield, mechanical properties, color and microstructure of yuba with different addition 
ratios of potato starch were analyzed.【Result】When the addition ratio was in the range of 0-8%, the potato starch could 
significantly improve the yield, mechanical strength and brightness of yuba. When the addition ratio was in the range of 8%-
12%, the yield, mechanical strength and brightness of yuba showed a downward trend, meanwhile, the cooking loss decreased 
first and then increased. The yield, mechanical strength, brightness and cooking loss rate were 52.23±0.17, 3.16±0.46, 
65.49±1.52 and 15.13（±1.1）% respectively when the addition ratio of potato starch was 8%. FTIR spectroscopic 
analysis showed that there was a hydrogen bond interaction between protein and potato starch. SEM showed that, compared 
with the group without adding potato starch, the surface of yuba with potato starch was uniform with fewer surface holes, in addition, the size of the holes was small and the holes were evenly distributed.【Conclusion】The quality of yuba is the 
best when adding with 8% of potato starch. The results of this study can provide a theoretical reference for the production and 
processing of yuba.]]></description>
<pubDate>2021/8/26 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[刘伟峰，张友胜，黄利华，赵甜甜，焦文娟，张业辉]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>刘伟峰，张友胜，黄利华，赵甜甜，焦文娟，张业辉</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202107018&flag=1]]></guid><cfi:id>25</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Effects of Ferulic Acid on Serum Antioxidant Capacity and 
Intestinal Microflora in Antibiotic Stressed Mice]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202106016&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】Effects of ferulic acid on serum antioxidant capacity and intestinal microflora diversity in 
antibiotic stressed mice were studied for providing a theoretical basis for the development of ferulic acid microecological 
preparations.【Method】The mice were divided into control group, antibiotic group and antibiotic + ferulic acid group. 
Biochemical and oxidation related enzymes in serums of mice were detected by various kits, and their effects on intestinal 
microbial community were analyzed by high-throughput sequencing.【Result】Ferulic acid increased the activities of 
T-SOD and GSH-Px of mice by 20.50% and 26.27% respectively, and increased the total antioxidant capacity by 56.36% 
compared with that of antibiotic group. At the same time, ferulic acid promoted the intestinal digestion through NOS downregulated signal molecules. Antibiotic led to significant decrease of the abundance and diversity of intestinal microflora 
in mice, while ferulic acid had no significant interference on this phenomenon. However, there were 215 and 259 unique 
OTU in the ferulic acid group and the antibiotic group, respectively. Therefore, ferulic acid had a significant effect on the 
composition of intestinal microflora. Ferulic acid optimized the intestinal microflora composition through up-regulating the ratio of Firmicutes to Proteobacteria, promoting the proliferation of Clostridium, Sporosarcina and Proteus and preventing the 
over reproduction of Enterococcus. 【Conclusion】Ferulic acid can improve the antioxidant capacity of mice serum, change the 
intestinal microflora composition and improve the metabolism and inflammatory reaction of intestinal tract in mice through many 
ways which affected by antibiotics.]]></description>
<pubDate>2021/7/21 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[李　英，吴庆华，杨华林，李　利，余知和，王　允]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>李　英，吴庆华，杨华林，李　利，余知和，王　允</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202106016&flag=1]]></guid><cfi:id>24</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Analysis of Moisture, Ash and Extract Contents of Gynostemma pentaphyllum from Different Origins Based on Quality Control]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202105017&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The moisture, ash and extract contents of Gynostemma pentaphyllum (GP) from different origins were studied, and the items and limits of quality control were set up with a view to provide references for the improvement of quality standard of GP. 【Method】The contents of moisture, total ash, acid-insoluble ash and water-soluble extracts of GP were determined according to Chinese Pharmacopoeia (2020 Edition).【Result】There were certain differences among the moisture, water-soluble extract, total ash and acid-insoluble ash of GP from different origins and different parts. Among all 75 batches of GP, the moisture content of the whole plant was the highest, which had significant difference compared with that of the three parts of tendrils, leaves and stem mixed with leaves. Among them, the moisture content of medicinal GP ranged from 8.31% to 12.78%; the total ash content ranged from 9.41% to 20.19%; the acid-insoluble ash content in 19 batches of samples (except for stems) ranged from 0.57% to 6.99%; and the water-soluble extract content was between 20.86% and 39.79%. Among 55 batches of tea GP, only 14 batches of moisture content and 19 batches of total ash content were qualified, the extract content of GP from Shaanxi, Hubei and Fujian wan higer than that from other provinces.【Conclusion】Combined with the comprehensive analysis on the quality control of medicinal and tea GP and experimental results, it is recommended that a unified standard should be developed. Four items of moisture, total ash, acid-insoluble ash and water-soluble extracts should be set as quality control inspection items of medicinal GP in each province, including: the moisture content of medicinal GP should not exceed 12.0%, the total ash content should not exceed 16.0%, the acid-insoluble ash content should not exceed 3.0%, and the water-soluble extract content should not be less than 25.0%; while quality control standards of tea GP can be developed based on the use of different parts.]]></description>
<pubDate>2021/7/4 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[温秀萍，邹福贤，卢泽雨，洪　旖，于虹敏，刘小芬，范世明，林　羽]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>温秀萍，邹福贤，卢泽雨，洪　旖，于虹敏，刘小芬，范世明，林　羽</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202105017&flag=1]]></guid><cfi:id>23</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Response Surface Optimization of Microwave-assisted Extraction of Mulberry Leaf Protein]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202105018&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】On the basis of alkaline extraction of mulberry leaf protein, microwave-assisted extraction method was used to explore the effects of leaf protein extraction from mulberry leaves under different conditions.【Method】The extraction yield of mulberry leaf protein was taken as the index. Based on the single factor test, the process parameters of extracting mulberry leaf protein were optimized by response surface test.【Result】With the gradual increase of the pH value of the extraction solution, the extraction yield of mulberry leaf protein increased. When the pH value of the extraction solution was 13, the extraction yield of mulberry leaf protein reached the peak. With the decrease of the solidliquid ratio, the extraction yield of mulberry leaf protein increased obviously, and reached the peak when the solid-liquid ratio reached 1 ∶ 100 g/mL. With the extension of microwave extraction time, the extraction yield of mulberry leaf protein increased first and then decreased, and reached the peak at 80 s. The extraction yield of mulberry leaf protein increased significantly with the increase of microwave power and reached the peak at 500 W.【Conclusion】The optimal extraction 
parameters of mulberry leaf protein by microwave-assisted alkaline extraction were as follows: pH 11.4, solid-liquid ratio 1 ∶ 102 g/mL, microwave power 500 W, and microwave extraction time 82 s. Under these conditions, the extraction yield of mulberry leaf protein was 35.84%, which was close to the predicted value of the model. This method greatly reduced the extraction time of mulberry leaf protein and provided a basis for further study and utilization of mulberry leaf protein.]]></description>
<pubDate>2021/7/4 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[邓　翔，李　祥，唐　奔，秦　祁，杨从发]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>邓　翔，李　祥，唐　奔，秦　祁，杨从发</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202105018&flag=1]]></guid><cfi:id>22</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Optimization of Extraction Process and Composition Analysis of Essential Oil from Cymbidium sinense]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202104018&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The variety ‘Yingchunsu’ was used as raw material to prepare the essential oil of Cymbidium 
sinense, and the extraction process was optimized to improve the yield of the essential oil. Then the composition of the 
essential oil was analyzed.【Method】The extraction conditions of C. sinense essential oil were optimized by single factor 
and orthogonal tests, the effects of different organic solvents, solid-liquid ratios, ultrasonic extraction time and ultrasonic 
extraction temperature on the yield of C. sinense were studied, and the chemical components of the essential oil were 
analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry (GC-MS).【Result】The 
essential oil extracted from C.sinense by ethanol was bright in color, rich in flavor and good in taste. The optimum extraction 
conditions of C. sinense essential oil were as follows: with 95% ethanol as extractant, solid-liquid ratio of 1 ∶ 9 (g/mL), 
ultrasonic extraction time of 40 min, and ultrasonic extraction temperature of 50 ℃ . Under these conditions, the yield of 
essential oil could reach 2.96%. A total of 78 compounds including aldehydes, alcohols, aromatic compounds, ketones, 
alkanes, olefins, carboxylic acids, esters and other compounds were detected in the extracted essential oil. The chemical components with high content were palmitic acid (17.37%), nonaldehyde (10.57%), n-pentadecanoic acid (8.69%), tetracosane 
(4.65%), alloy alcohol (4.03%) and etc.【Conclusion】The quality of C. sinense 'Yinchunsu' essential oil obtained by ethanol 
was better. By optimizing the solid-liquid ratio, the ultrasonic extraction time and the ultrasonic extraction temperature, the 
yield of C. sinense essential oil could be increased. The main components of essential oil were palmitic acid, nonaldehyde, 
n-pentadecanoic acid, tetracosane and alloy alcohol]]></description>
<pubDate>2021/5/27 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[邓乾坤，王　斌，史学伟，朱根发，杨凤玺，高　洁]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>邓乾坤，王　斌，史学伟，朱根发，杨凤玺，高　洁</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202104018&flag=1]]></guid><cfi:id>21</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Separation and Preparation of Adenosine from Trichosanthes kirilowii Maxim. Fruit and Development of Its Certified Reference Material]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202102019&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study was conducted to separate and prepare high-purity adenosine component and develop 
a certified reference material（CRM）of adenosine.【Method】A method was established to separate and prepare a large amount 
of high-purity adenosine from Trichosanthes kirilowii Maxim. fruit peel by macroporous resin chromatography combined with gel 
column chromatography, preparative liquid chromatography. The structure of adenosine was identified and confirmed by means 
of UV, IR, MS and NMR. The homogeneity and stability of adenosine samples were tested and passed the certification jointly 
conducted by 8 laboratories according to the technical requirements of ISO Guide 35 and GB /T 15000. 3-2008.【Result】The 
standard value was determined to be 99.89% and the uncertainty of confidence-level of 95% was 0.18%. The uniformity of 
prepared samples well met the standard, and they were stable for 24 months under the storage condition of 2-8℃ , and accepted by 
the expert group.【Conclusion】The preparation method of high-purity adenosine has the characteristics of low preparation cost, 
simple operation and high efficiency, which solves the problem of the lack of national standard samples for adenosine, and provides 
material basis to quality control, analysis and testing of T. kirilowii Maxim.medicinal materials and related products in China.]]></description>
<pubDate>2021/3/8 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[李　兆，李景超，王岱杰，赵恒强，刘　伟，崔　莉]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>李　兆，李景超，王岱杰，赵恒强，刘　伟，崔　莉</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202102019&flag=1]]></guid><cfi:id>20</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Studies on Physiochemical Composition and Antioxidant 
Activity of Guava Leaf Tea in Different Years]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202101018&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The research was conducted to determine the physical and chemical properties of guava leaf 
tea in different years, and analyzed the content and stability of active substances.【Method】Gas chromatography-mass 
spectrometry was used to analyze the aroma components of guava leaf tea; the polyphenol extract from guava leaf tea was 
concentrated by ethanol soaking and ultrasonic assist, the polysaccharide extract was obtained by water extraction alcoholic 
precipitation method, and the contents of polyphenols and polysaccharides were determined by Forin-ciocalteu and Phenolsulfuric acid method, respectively. The changes of functional substances in guava leaf tea were analyzed by evaluating antioxidant activity and α-glucosidase inhibitory activity.【Result】A total of 69 and 52 aroma components were detected 
in samples of 2018 and 2019, respectively, as well as polyphenol contents were 34.23 and 40.93 mg/L, and polysaccharide 
contents were 11.36 and 6.95 mg/g, respectively. The clearance rates of DPPH free radicals were 57.62% and 60.11%, the 
clearance rates of hydroxyl radicals were 70.49% and 93.58%, the clearance rates of superoxide anions were 22.48% and 
23.55%, respectively. The inhibition rates of the two guava leaf teas on α- glucosidase were 94.66% and 79.96%, respectively.
【Conclusion】The guava leaf tea contains unique aroma, and the longer the storage time, the less polyphenol content and 
the more polysaccharide content. The antioxidant activity was the strongest when tea brewing time was 30-45 min, and longer 
storage of guava leaf tea in 2018 showed stronger hypoglycemic activity.]]></description>
<pubDate>2021/1/26 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[LI Konghui1,2, LIAO Sentai1,2, ZOU Yuxiao1, LI Qian1]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>LI Konghui1,2, LIAO Sentai1,2, ZOU Yuxiao1, LI Qian1</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202101018&flag=1]]></guid><cfi:id>19</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Research Progress in Biotechnology for Comprehensive 
Utilization of Lignocellulosic Materials]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202101019&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[Lignocellulosic biomass is a kind of environmentally-friendly and renewable resource, generally 
characterized by wide sources, huge reserves and low cost. Lignocellulose resource is expected to replace mineral oil as 
the next “blood of industry” with the accelerated development of green circular economy. The efficient utilization of 
lignocellulose is conducive to weaning the industrial （energy, chemical industry, material etc.） and manufacturing 
production off over-dependence on oil, and speeding up the conversion of old and new kinetic energy. Different from 
traditional resources, lignocellulosic biomass is more advanced in biosafety with its natural chemical compositions. At 
present, with cellulose industries as its main subject, the application of lignocellulose is restricted by separation technique, 
processing technology and high cost of raw materials, therefore, there is some gap in large-scale industrial application. 
The use of biotechnology for lignocellulosic utilization is still in the initial stage, most of them are basically based in the lab 
for further mechanism researches. This article overviews the biologcal pathway, utilization pattern, and main technologies of lignocellulosic biomass exploitation, reviews the research progress of bioconversion in comprehensive utilization, deepprocessing and high value product development of lignocellulose from the perspective of high value-added biological refinery, 
and discusses the application possibility and high-value application potential of lignocellulose-based chemicals and materials 
in other fields other than new energy sources such as food, pharmaceuticals and new materials manufacturing, which will provide 
references for the full-scale development of the lignocellulose.]]></description>
<pubDate>2021/1/26 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[ZHANG Zichen1,2, SONG Yuanda1]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>ZHANG Zichen1,2, SONG Yuanda1</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202101019&flag=1]]></guid><cfi:id>18</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Application of Scanning Electron Microscopy in Taste Quality Assessment of Sweet Corn]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202111016&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study aims to establish a convenient and effective method to observe the ultrastructures of pericarp and endosperm in the kernels of sweet corn simultaneously based on the scanning electron microscopy（SEM）, which can be applied to assess the taste quality of the kernels from different sweet corn varieties.【Method】The ultrastructures of pericarp and starch granules of the mature kernels were compared after they were prepared with three different sample treatment methods, including glutaraldehyde fixation method, low-heat drying method and direct sample preparation method.【Result】Glutaraldehyde fixation method could display the structure and thickness of pericarp cells well as well as the properties and spatial distribution of starch granules of the kernel, which was a relatively ideal and convenient pretreatment method for SEM observation of the ultrastructures of pericarp and endosperm in the kernels. Glutaraldehyde fixation method was then applied to compare the differences at the ultrastructural level among four sweet corn varieties. The results showed that there were significant differences among different types of sweet corn kernels in pericarp structure, endosperm starch space, starch granule size and their distribution. The different ultrastructure characteristics were closely related to the different taste qualities of sweet corn kernels.【Conclusion】Glutaraldehyde fixation is a convenient and effective method to obtain the ultrastructures of pericarp and endosperm in the kernels of sweet corn, which can be used to assess the taste quality of sweet corn at the ultrastructural level and the research on the ultrastructure characteristics of pericarp and starch granules in sweet corn kernels, providing a method to support the improvement of sweet corn varities.]]></description>
<pubDate>2021/12/13 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[黄文洁，陈中健，谭深源，肖仁仔，于永涛，刘建华，李文燕，晏石娟]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>黄文洁，陈中健，谭深源，肖仁仔，于永涛，刘建华，李文燕，晏石娟</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202111016&flag=1]]></guid><cfi:id>17</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Optimization of Production Process of Digestive Enzyme from Solid-state Fermentation by Monascus]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202111017&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】Monascus produces a variety of enzyme substances in the process of growth and metabolism. The study is aimed to optimize the production process of digestive enzymes fermented by Monascus.【Method】The activities of liquefaction enzymes, glucoamylases and proteases in 7 strains of Monascus solid-state fermentation products were studied, and the strain Monascus purpureus ZH6 with high enzyme activities was screened. The effects of fermentation time, substrate water addition, inoculation amount and culture temperature on the activities of glucoamylase, liquefaction enzyme and protease produced by solid-state fermentation of Monascus purpureus ZH6 were explored. On the basis of single factor experiment, response surface optimization was carried out with water addition, inoculation amount and culture temperature as independent variables, and the activities of glucoamylase, liquefaction enzyme and protease in solid-state fermentation products of Monascus purpureus ZH6 as dependent variables.【Result】The production process was optimized by response surface methodology. When the culture time of solid-state fermentation of Monascus purpureus ZH6 was 6 days with the conditions of water addition 42 mL, inoculation amount 20% and the culture temperature 33 ℃ , the liquefaction enzyme activity reached 119.27 U/g; When the fermentation culture time was 10 days with the conditions of water addition 38 mL, inoculation amount 20% and the culture temperature 30 ℃ , the glucoamylase activity reached 614.32 U/g; When the fermentation culture time was 7 days with the conditions of water addition 35 mL, inoculation amount 20% and the culture temperature 31 ℃ , the protease activity reached 1 194.21 U/g.【Conclusion】The production process optimized by response surface methodology could improve the digestive enzyme production capacity of Monascus purpureus ZH6 effectively.]]></description>
<pubDate>2021/12/13 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[李红胜，邢宏博，许赣荣，倪冬姣，邹新华，宋汉良，宋 敏，肖小云]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>李红胜，邢宏博，许赣荣，倪冬姣，邹新华，宋汉良，宋 敏，肖小云</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202111017&flag=1]]></guid><cfi:id>16</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Research Progress of Aroma Compounds inLitchi Fruit and Its Processed Products]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202208015&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[As an important secondary metabolite, aroma endows litchi fruit with unique flavor quality, and it is one 
of important indexes to evaluate the quality of fresh litchi fruit and its processed products. The studies on litchi aroma 
components mainly focused on the composition and content identification of volatile substances. With the development of 
detection methods, headspace solid-phase micro-extraction (HP-SPME) with Gas Chromatogram-Mass Spectrum (GCMS) technology is mainly used for the researches of aroma components of litchi fruits currently, and a variety of volatile 
components have been identified, such as terpenes, esters, aldehydes, alcohols, acids, phenols and etc., among which 
terpenes are the main aromatic substances. According to the differences in precursors, the aroma synthesis pathway is 
divided into terpenoid metabolism, amino acid metabolism and fatty acid metabolism, however, there are few studies on 
the biosynthesis pathway of aroma components in litchi fruit. Here we review the extraction and detection techniques of volatile substances of litchi fruit and its processed products at home and abroad, the types and components of aroma substances, 
biosynthesis pathway and the effects of processing technology and post-harvest treatment on the contents of aroma substances. 
The research direction of aroma substances in litchi fruit is prospected, which will provide scientific theoretical support for the 
research of litchi fruit flavor quality, and provide a reference for the selection and breeding of excellent litchi varieties and the 
development of high-quality processed products.]]></description>
<pubDate>2022/10/9 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[FU Liyu, LI Yanlan, ZHANG Zhaoqi, FANG Fang]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>FU Liyu, LI Yanlan, ZHANG Zhaoqi, FANG Fang</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202208015&flag=1]]></guid><cfi:id>15</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Study on the Production of Bacterial Cellulose by Fermenting Xinhui Citrus Juice]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202208016&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study aims to improve the utilization rate of waste Xinhui citrus flesh and explore the 
technical feasibility of producing bacterial cellulose (BC).【Method】Taking Xinhui citrus juice as raw material and 
Kombucha as fermentation strain, the study investigated the effects of such factors as enzymatic pretreatment, citric acid 
addition, fermentation time and pH on the production rate of BC. Meanwhile, the study also explored the water content and 
rehydration rate of BC membrane, and the characteristics of infrared absorption spectrum, X-ray diffraction and scanning 
electron microscopy.【Result】The average values of Brix and pH of fresh citrus juice were 10.9% and 3.9, respectively. 
The results of single factor test showed that the production rate of BC failed to be improved by adding citric acid or adopting 
enzymatic pretreatment. The highest BC production rate could be obtained by using original citrus juice as raw material 
and adjusting pH to 6.0 for 15 days. Besides, the fiber diameter of BC membrane was between 80 nm and 400 nm, its 
crystallinity was above 80%, and it could be used to produce biological fiber material with good mechanical properties. Enzymatic pretreatmen had a great impact on the microstructure of BC membrane. The BC membrane produced by original 
citrus juice was mainly composed of fine fibers. However, under the influence of enzymatic pretreatment, the microstructures of 
BC membrane was spherical, square or in a composite state of prismatic fiber and fine fiber.【Conclusion】BC produced from 
Xinhui citrus juice showed good rehydration and high crystallinity, and the maximum production rate reached 2.25 g/L in single 
factor test. Therefore, Xinhui citrus juice can be used as raw material for bacterial cellulose production.]]></description>
<pubDate>2022/10/9 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[WU Linda, LIN Xingfen, HUANG Xiaohui, LU Fengzhen, LIANG Yuxin, YANG Yihong]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>WU Linda, LIN Xingfen, HUANG Xiaohui, LU Fengzhen, LIANG Yuxin, YANG Yihong</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202208016&flag=1]]></guid><cfi:id>14</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Research Progress in Biological Activity and Processing of Phyllanthus emblica]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202207016&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[Phyllanthus emblica is a kind of medical and edible fruit containing flavonoids, phenolic acids, tannins, 
alkaloids and other active substances. It has good functions of antioxidation, anti-inflammation, anti-tumor, anti-bacteria, 
liver protection, immune regulation and prevention of diabetes. In ancient times, P. emblica was used to treat cough, sore 
throat, diarrhea, blood fever and other diseases. The fresh fruit of P. emblica has a high moisture content. It is easy to be 
polluted by microorganisms after harvest. It will appear water loss, browning and rots storaged under natural conditions, 
resulting in serious waste of fruits. Moreover, the fresh P. emblica has a strong sour and bitter taste, which is difficult to be 
accepted by some consumers. Processing of P. emblica can not only reduce its sour taste, but also improve economic and 
ecological benefits. In the study, the main chemical compositions of P. emblica, such as tannins, phenolic acids, flavonoids and terpenes as well as the bioactive functions of antioxidation, prevention of diabetes, anti-inflammation, anti-bacteria and 
liver protection in vitro and in vivo models, and the research status of processed products of P. emblica are reviewed, with a view 
to providing a theoretical basis for fully exploiting the nutritional value of products of P. emblica and further developing high 
value-added products, and to promote the sustainable and healthy development of P. emblica industry.]]></description>
<pubDate>2022/9/5 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[YANG Wanyuan, CHEN Xiaowei, LIU Dujuan, YU Yuanshan, CHEN Shupeng, GUO Dongling, PU Zhibin]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>YANG Wanyuan, CHEN Xiaowei, LIU Dujuan, YU Yuanshan, CHEN Shupeng, GUO Dongling, PU Zhibin</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202207016&flag=1]]></guid><cfi:id>13</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Analysis of Guangdong Litchi Production Situation in 2022]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202206016&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】Litchi production in Guangdong Province in 2022 was analyzed, with a view to providing 
reliable data support for guiding the production of litchi in Guangdong.【Method】Based on the data of litchi cultivars, 
cultivated area, phenological period, flowering rate, fruit setting rate and expected yield provided by litchi industry alliances, 
experimental stations and large litchi growers, the yield of litchi in Guangdong in 2022 was predicted.【Result】At the end 
of May and beginning of June, some early maturing varieties in western Guangdong have begun to mature, and the mid-late 
maturing varieties have passed the third physiological fruit drop period, and the yield is basically stable. It is estimated that 
the yield of litchi in Guangdong is about 1.19 million tons in 2022, which is about 18.6% lower than that in last year. Among 
them, the yields of early maturing varieties Feizixiao and Baitangyin are reduced by 21.11% and 15.52%, respectively. The yields of late maturing varieties Guiwei and Nuomici are reduced by 39.72% and 34.57%, respectively. The yield of Huaizhi 
is increased by more than 9.61%. In recent years, due to the increase of production area, the yield of the main new varieties of 
Xianjinfeng, Jingganghongnuo, Fengshanhongdenglong, Lingfengnuo, Guanyinlv and Yujinqiu is increased by more than 10% 
compared with that in last year. Litchi yield of the early maturing area in western Guangdong is decreased significantly, about 
30.25% lower than that in 2021. The yield of late maturing area in eastern Guangdong is stable, basically the same as that in 
2021. The yield of mid-late maturing areas in central Guangdong is reduced by 8.35%.【Conclusion】In 2022, Guangdong 
litchi has good flowering and low fruit setting rate due to low temperature and rainy climate, resulting in lower yield, which is a 
medium low year in recent 5 years, only higher than the yield of 1.09 million tons in 2019. The flowering period of litchi is over 
10 days later than that of the year round, and the listing period is expected to be 10-15 days later.]]></description>
<pubDate>2022/8/9 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[GUO Dongliang, HUANG Shilian, XIANG Xu]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>GUO Dongliang, HUANG Shilian, XIANG Xu</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202206016&flag=1]]></guid><cfi:id>12</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Optimization of Germination Process and Antioxidant Activity of Fagopyrum tataricum Based on Flavones Accumulation]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202204016&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】With the total flavone content as an index, the germination process of Fagopyrum tataricum
was optimized to explore the antioxidant activity in vitro.【Method】The effects of light intensity, germination temperature, 
germination time and relative humidity on the content of total flavones in F. tataricum were investigated by single factor 
experiment. On the basis of single factor, the germination process of F. tataricum was optimized by orthogonal experimental 
design. Changes of main flavones in F. tataricum before and after germination were compared. The evaluation indexes 
are based on the clearance rate of DPPH·free radical and hydroxyl radical, ferric reducing antioxidant power (FRAP) 
and ABTS+
·free radical scavenging ability, the changes of its antioxidant activity in vitro of F. tataricum were studied.
【Result】The germination conditions of F. tataricum were the optimal under light intensity of 7 500 lx, germination 
temperature of 25 ℃ , germination time of 48 h and relative humidity of 80%. Under these conditions, the content of flavones 
in F. tataricum was 7.489%, an increase of 5.927 compared with that before germination. And the contents of hyperoside, rutin and 4'-O-glucosylvitexin were increased significantly. After germination, the DPPH·free radical clearance rate of F. 
tataricum was 54.39%, the ABTS+
·free radical scavenging rate was 52.12%, and the FRAP reducing ability was 64.87%, 
which were significantly higher than those before germination.【Conclusion】Germination is beneficial to improve the flavone 
content and antioxidant activity of F. tataricum, which can be used for the development of functional products of F. tataricum
and promote the high-value utilization of F. tataricum.]]></description>
<pubDate>2022/6/6 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[BAI Yongliang, LIN Roumin, WU Caiying, HE Weijun, ZENG Rong, XIA Yu]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>BAI Yongliang, LIN Roumin, WU Caiying, HE Weijun, ZENG Rong, XIA Yu</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202204016&flag=1]]></guid><cfi:id>11</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Preparation of Antioxidant Peptides by Microwave-assisted Enzymatic Hydrolysis of Moringa Meal Albumin and Process Optimization]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202204017&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The optimal protease for enzymatic hydrolysis of Moringa meal albumin was 
screened, and the antioxidant peptides of Moringa meal were prepared by microwave-assisted enzymatic hydrolysis.
【Method】With the degree of hydrolysis as an index, alkaline protease, trypsin, flavour protease, complex protease, 
bromelain and papain was used to carry out primary screening and re-screening, and the best protease was screened out. The 
optimal enzymatic hydrolysis conditions were screened out by single factor experiments and response surface methodology, and the enzymatic hydrolysis process was further optimized by microwave. The antioxidant activity of Moringa meal albumin 
was evaluated by measuring DPPH· clearance rate, O2-· clearance rate, ABTS+
· clearance rate and reducing capacity.
【Result】Moringa meal albumin was the best protein for enzymatic hydrolysis, and flavor protease was the optimal protease. 
By single factor experiments and response surface methodology, the optimal enzymatic hydrolysis process was obtained as: 
enzyme volume 7 491.44 U/g, substrate concentration 9.36%, pH 7.50, enzymolysis temperature 45℃ , and hydrolysis for 3.88 h. 
Under this enzymatic hydrolysis condition, the yield of antioxidant peptide was 19.09%, and the degree of hydrolysis was 
69.80%. The enzymolysis time was further shortened to 1 h by low-power microwave equipment (0-100W), which could also 
improve the antioxidant activity of the enzymatic hydrolysates. Furthermore, Moringa oleifera meal hydrolysates had good 
antioxidant activity, the best mass concentrations for scavenging DPPH·, ABTS+
· and O2-· were 10 mg/mL, 50 mg/mL and 
50 mg/mL respectively, and the best mass concentration for reducing Fe3+ was 50 mg/mL, which was comparable to the positive 
control Vc.【Conclusion】Moringa meal has the potential to prepare natural antioxidant peptides, while low-power microwave 
can improve enzymatic hydrolysis efficiency and antioxidant activity.]]></description>
<pubDate>2022/6/6 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[XING Junmei, ZHANG Zhongquan, WANG Youqiong, MA Liyi]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>XING Junmei, ZHANG Zhongquan, WANG Youqiong, MA Liyi</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202204017&flag=1]]></guid><cfi:id>10</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Analysis on Total Phenolic Content and Antioxidant Activity of Stem Tips of New Cultivars (Lines) Leaf-vegetable Sweet Potatoes]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202203015&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study was carried out to analyze the total phenolic content and antioxidant activity of 
leaf-vegetable sweet potato tips in order to provide data for selecting and breeding high-quality leaf-vegetable cultivars of 
sweet potato.【Method】The total phenolic contents of leaf tips of 11 leaf-vegetable cultivars (lines) of sweet potato from 
South China were determined, and the antioxidant activities were evaluated by ABTS, DPPH and FRAP.【Result】There 
were significant differences in the total phenolic content, ABTS, DPPH and FRAP between cultivars, and the averages of these indexes were 3.64(±0.90) mg/g(GAE), 249.94(±71.47) μmol/g(TE), 253.06(±58.76) μmol/g(TE) and 375.64±107.20 
μmol/g(TE), respectively. In addition, there was significant difference in the FRAP among differently colored sweet potato 
tips. The total phenolic content was positively correlated with antioxidant activity measured by ABTS, DPPH, and FRAP 
values.【Conclusion】The total phenolic contents and antioxidant activities of 11 leaf-vegetable sweet potato cultivars were 
significantly different, among which GCS-3, FS-18 and GCS-17-10 had the strongest comprehensive antioxidant activities. 
GCS-3 and FS-18 with green leaf tip and GCS-17-10 with purple-green leaf tip were high-quality leaf-vegetable sweet potato 
resources and had great development and utilization potentials. These results could also provide reference values in further 
research on the antioxidation of different colored sweet potato tips and the cultivation of new leaf-vegetable sweet potato cultivars.]]></description>
<pubDate>2022/5/7 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[JIA Ruixue, TANG Chaochen, CHEN Jingyi, ZHANG Xiongjian, WANG Zhangying]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>JIA Ruixue, TANG Chaochen, CHEN Jingyi, ZHANG Xiongjian, WANG Zhangying</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202203015&flag=1]]></guid><cfi:id>9</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Effects of Acid, Alkali and Salt Treatments on thePreparation Rate and Morphological Characteristics of Tussah Silk Short Fibers]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202203016&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study was conducted to screen suitable methods for preparing tussah silk short fibers 
to provide more options for the development of new biomaterials.【Method】Tussah silk fibroin was dissolved by HCl, 
NaOH and FeCl3
. The effects of solvent concentration, hydrolysis time and hydrolysis temperature on the preparation rate of 
tussah silk short fibers were investigated. The morphological and structural characteristics of tussah silk short fibers were 
observed by the inverted microscope.【Result】The preparation rates of tussah short fibers prepared by HCl, NaOH and FeCl3
 solvents were 26.5%, 23.56% and 21.8%, respectively. There was little difference in the preparation rate of short fibers 
with the three methods. The morphological characteristics of three kinds of tussah short fibers were observed. The ones prepared 
by FeCl3
 hydrolysis were short rod-shaped with flat or bevel cut at both ends, with different lengths, which were darker than 
the others. The ones prepared by NaOH hydrolysis was lighter in color and transparent, in the form of irregular flakes. The 
ones prepared by HCl hydrolysis had a better morphology with the shape of short slender rods, lighter color, a smoother surface 
and flat cuts on both sides, and the lengths of the short fibers were mainly ranged from 50 to 125 μm (accounting for 52.68%).
【Conclusion】The process conditions for the preparation of tussah silk short fibers by HCl hydrolysis were: HCl concentration 
3 mol/L, hydrolysis time 40 min, hydrolysis temperature 90℃ . The hydrolysis conditions were mild, and the tussah silk short 
fibers processed by HCl method were relatively ideal, which could provide a new carrier for the development of biomaterials.]]></description>
<pubDate>2022/5/7 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[CHEN Wenkai, WANG Xin, LIN Bimin, ZHONG Yangsheng, LIN Jianrong, CHEN Fangyan]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>CHEN Wenkai, WANG Xin, LIN Bimin, ZHONG Yangsheng, LIN Jianrong, CHEN Fangyan</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202203016&flag=1]]></guid><cfi:id>8</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Differences of Nutritional Components in Fruit of Characteristic Banana in Yunnan]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202202018&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study aims to understand the differences of nutritional components of characteristic 
banana in Yunnan, which can provide a theoretical basis for application and promotion of the banana varieties.
【Method】Hongyan 2, Hongyan 5 and Dianjiao 1 were used as experimental materials and Brazilian banana was used 
as the control. The contents of protein, total nitrogen, moisture, ash, total sugar and trace elements in banana fruit were 
determined, and the characteristics and differences of banana fruit were analyzed from the perspective of nutritional 
quality.【Result】The contents of protein, total nitrogen, moisture, total sugar, fructose, glucose, sucrose, vitamin C, 
amino acid and potassium in banana fruit were 1.06%-1.33%, 0.17%-0.21%, 74.86%-77.16%, 0.77%-0.86%, 2.84-
6.80 g/100g, 0.17-0.82 g/100g, 0.16-0.60 g/100g, 0.69-1.10 g/100g, 4.50-5.84 mg/100g, 559.75-789.35 mg/100g and 
403-439 mg/100g, respectively. There were differences in nutritional components among varieties. Principal component 
analysis showed that the protein, total nitrogen, total sugar, ash, malic acid and fumaric acid were the leading factors for the difference of nutritional components in banana fruit. The comprehensive evaluation of fruit nutritional quality ranked as: 
Hongyan 5 > Brazilian Banana > Dianjiao 1 > Hongyan 2.【Conclusion】There are some differences in the contents of the 
main nutrients of the tested banana varieties, all of which have their own uniqueness, with the practical value of promotion and 
utilization.]]></description>
<pubDate>2022/3/29 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[ZHI Jiazeng,
HU Yongliang, DU Hao, ZHOU Jinsong, ZHAO Lijuan, ZHANG Jianchun, LIU Xuemin, YUE Jianwei]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>ZHI Jiazeng,
HU Yongliang, DU Hao, ZHOU Jinsong, ZHAO Lijuan, ZHANG Jianchun, LIU Xuemin, YUE Jianwei</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202202018&flag=1]]></guid><cfi:id>7</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Changes of Volatile Components in CigarWrapper During Deep Fermentation]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202202019&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】At present, the effect of deep fermentation on the quality of cigar tobacco leaves is still unclear, 
and volatile components are important factors affecting the sensory quality of cigars. The study is carried out to explore the 
changes of volatile components during the deep fermentation of wrappers and to analyze the effects of deep fermentation on 
the quality of cigar tobacco leaves.【Method】HS-SPME/GC-MS method was used to analyze the volatile components of 
samples in five stages of deep fermentation of cigar wrappers in industrial production.【Result】37 volatile components 
were identified from wrapper samples, mainly including nitrogen-containing compounds and alcohols, followed by esters and 
ketones. In terms of relative content, nicotine and neophytadiene were the main components. The relative content of volatile nicotine was the highest, accounting for 76.28% - 83.32% of the total volatile matter, and that of neophytadiene accounted for 
11.60% - 15.88% of the total volatile matter, followed by nitrogen-containing compounds (except for nicotine) and ketones, and 
the volatiles showed a significant upward trend as a whole. 13 main differential volatile compounds were screened out from the 
wrappers, mainly including hexahydro pseudoviolone, geranyl acetone, β- ionone, phytone, farnesyl acetone, 3-acetylpyridine, 
1-acetylpyrrolidine, mesamine, nicotyrine, and 2,3’- bipyridine, etc.【Conclusion】Deep fermentation has no obvious effect 
on the types of volatiles in wrappers, but it has a significant effect on their contents. This will provide a basis for improving the 
quality of cigar wrappers.]]></description>
<pubDate>2022/3/29 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[LIU Fengfeng, FANG Xin, LI Linlin, TAN Zaiyu, YE Mingqiao, ZHU Tingting, HUANG Youyi, PAN Yong]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>LIU Fengfeng, FANG Xin, LI Linlin, TAN Zaiyu, YE Mingqiao, ZHU Tingting, HUANG Youyi, PAN Yong</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202202019&flag=1]]></guid><cfi:id>6</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Effect of Different Drying Methods on the Volatile Flavor of Nine-process Dried Tangerine Peel]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202201017&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】Aroma is one of the important evaluation indicators to measure the quality of food. Nineprocess Dried Tangerine Peel is famous for its unique aroma. The study was carried out to compare the effects of different 
drying methods in the aroma of tangerine peel.【Method】Gas chromatography-ion mobility spectroscopy (GC-IMS) was 
used to compare and analyze the volatile flavor compounds of dried tangerine peel made by two drying methods (baking and 
sun-drying). According to the characteristics of volatile compounds, flavor fingerprints and sensory analysis and Partial 
Least-Squares Regression (PLSR) analysis, the differences between different products were explored.【Result】The two samples shared 46 kinds of monomers and dimers and trimers of some substances, mainly including aldehydes, alcohols, 
esters, ketones, olefins, acids and furans. According to the fingerprints, there are differences in the types and contents 
of the volatile aroma components contained in the two samples. Among them, six characteristic substances such as ethyl 
phenylacetate, ethyl acetate and 3-methylbutyraldehyde were the main characteristic volatile flavor components of the sundried samples, while 13 components such as 2-methyl-1-butanol, (E)-2-hexen-1-ol, (Z)-3-hexen-1-ol, cyclohexanone, 
γ-caprolactone were the main characteristic volatile flavor components of the baked samples, which had a richer aroma. 
PLSR analysis of baked samples had a higher correlation with the citrus aroma, hay aroma, fruity and sweetness attribute 
intensity, which were better than those of sun-dried samples, further verifying the accuracy of GC-IMS analysis results and 
sensory analysis results of Nine-process Dried Tangerine Peel.【Conclusion】GC-IMS can quickly identify and distinguish 
the volatile flavor compounds of the Nine-process Dried Tangerine Peel prepared by baking and sun-drying, and the NineProcess Dried tangerine peel prepared by baking has a richer aroma.]]></description>
<pubDate>2022/2/25 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[CHEN Shupeng, LIU Haocheng, YANG Wanyuan, YU Yuanshan, FU Manqin, BU Zhibin, LIANG Chuxuan]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>CHEN Shupeng, LIU Haocheng, YANG Wanyuan, YU Yuanshan, FU Manqin, BU Zhibin, LIANG Chuxuan</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202201017&flag=1]]></guid><cfi:id>5</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[A Rice Grain Detection Method Based on Rotation-decoupled Detector for Oriented Object]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202212016&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】In rice seed investigations, the detection methods for rice grain counting and aspect ratios estimating were established based on computer vision technology, which could save labor costs and improve efficiency. It is conductive to the establishment of digital breeding system.【Method】The feasibility of rice detection methods was verified through comparing the horizontal bounding boxes (HBB) detection strategy based on model of YOLOv5l and oriented bounding boxes (OBB) detection strategy based on models of ResNet101 and DarkNet53. Meanwhile, the differences between the rice grain aspect ratios predicted by the OBB detection strategy and the actual measured values were compared. 【Result】No significant difference was found between the aspect ratios of rice grains calculated by the OBB detection models and the measured values, and both the values of root mean square error (RMSE) ranged from 0.92 to 2.29. The aspect ratios calculated by HBB detection models were significantly lower than the measured values, with greater values of RMSE ranging from 9.38 to 9.45. The accuracies of OBB detection strategy are almost equivalent to those of HBB detection strategy in rice grain counting. The OBB detectors could accurately calculate the aspect ratios of rice grains, while the HBB detectors could not.【Conclusion】The study results demonstrated that the OBB detection could count rice grains accurately. Compared with the traditional target detection strategy of HBB, it could reduce the background noise, lower the inaccuracy of densely distributed 
objects, and calculate the aspect ratios of rice grains accurately. The method used in the study could be further applied to calculation of length, width and size of rice grains, detection of seeds quality, identification of seed cultivars and other digital breeding system.]]></description>
<pubDate>2023/2/6 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[WANG Hongle1,2,3, WANG Xinglin2,3, LI Wenbo3, ZOU Apei4, YE Quanzhou4, LIU Dacun4]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>WANG Hongle1,2,3, WANG Xinglin2,3, LI Wenbo3, ZOU Apei4, YE Quanzhou4, LIU Dacun4</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202212016&flag=1]]></guid><cfi:id>4</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Acetylacetone Spectrophotometric Determination of Formaldehyde Content in Vegetables and Risk Assessment]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202212017&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The study was conducted to establish a fast method for the detection of formaldehyde content in vegetables, identify the residue level and understand the dietary exposure risk of formaldehyde in vegetables.【Method】The single factor experiment was used to optimize the key experimental conditions, and then a method acetylacetone spectrophotometry for the detection of formaldehyde contents in vegetables was established. The formaldehyde contents of 383 vegetable samples were analyzed and the exposure risk of formaldehyde in vegetables was assessed with 
point evaluation method.【Result】The detection limit and the quantitation limit for the determination of formaldehyde in vegetables with acetylacetone spectrophotometry were 0.45 and 1.5 mg/kg, respectively; At the added levels of 1.5, 7.5 and 15 mg/kg, the recovery rates ranged from 86.33% to 92.4% with the relative standard deviations were of 2.23%-4.21%. The detection rates of formaldehyde in different vegetables were 5.00%-72.73% with the total detection rate of 26.37%, and the average detection values of different vegetables were 0.47-1.67 mg/kg. The dietary exposure levels of formaldehyde contents in different vegetables to the general population ranged from 0.0019 to 0.068 mg/kg (bw/d) with the MOS ranging from 14.1 to 289.8, and the dietary exposure levels of formaldehyde contents in vegetables to different populations were 0.0060-0.15 mg/kg (bw/d) with the MOS ranging from 10.1 to 33.3. All the evaluated values of MOS were greater than 1.【Conclusion】The method of acetylacetone spectrophotometry is simple, accurate and sensitive, which is suitable for the fast determination of formaldehyde in vegetables. The dietary intake risk of formaldehyde residues in vegetables is low and within the acceptable range.]]></description>
<pubDate>2023/2/6 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[LAN Shanshan1, WEI Maoqiong1, LIN Xin1, SHA Lingjie1, LI Hongju2, LIU Hongcheng1]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>LAN Shanshan1, WEI Maoqiong1, LIN Xin1, SHA Lingjie1, LI Hongju2, LIU Hongcheng1</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202212017&flag=1]]></guid><cfi:id>3</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Research Progress of Banana Nutritional Quality and Functional Properties]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202210017&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[Banana is a kind of high-potassium and low-sodium fruit with extremely high nutritional value, which is 
widely cultivated in tropical and subtropical regions. Banana is an important fruit and food crop, and it is the fruit with the 
largest production, trade volume and trade value among fresh fruits in the world. China plays an important role in banana 
production in the world and is the second largest banana producer in the world. According to the statistics of the Food and 
Agriculture Organization of the United Nations, in 2020, the banana production was 11.8726 million tons, accounting for 
about 9.01% of the world. Banana germplasm resources are abundant, and there are thousands of banana cultivars in the 
world. The types and contents of nutrients of banana in different varieties, regions, development and post ripening stages in bananas vary greatly. The main nutritional components in bananas such as mineral elements, resistant starch and dietary 
fiber were introduced, and phenolic compounds, carotenoids, fatty acids, phytosterols, amines, antioxidants and other active 
ingredients were summarized. The functional properties of bananas were reviewed, including preventing cardiovascular diseases, 
relaxing bowel, reducing weight, lowering blood sugar, anti-depression and so on. Its main processed products like banana drink 
and banana powder were summarized. The intensive processing of banana can improve the resource utilization rate and the 
product added value, and promote the sustainable development of banana industry and world food security.]]></description>
<pubDate>2022/11/29 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[YANG Feng1,2, LIU Cancan2
, DENG Guiming2
, HE Weidi2
, LI Chunyu2
, YI Ganjun2
, SHENG Ou2]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>YANG Feng1,2, LIU Cancan2
, DENG Guiming2
, HE Weidi2
, LI Chunyu2
, YI Ganjun2
, SHENG Ou2</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202210017&flag=1]]></guid><cfi:id>2</cfi:id><cfi:read>true</cfi:read></item>
<item>
<title xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="text"><![CDATA[Application of Response Surface Method and BP Neural Network in the Determination of Tobacco Leaves Tensile Force]]></title>
<link><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311015&flag=1]]></link>
<description xmlns:cf="http://www.microsoft.com/schemas/rss/core/2005" cf:type="html"><![CDATA[【Objective】The tensile force of tobacco leaves is one of the physical characteristics of tobacco leaves,which reflects the processing resistance of tobacco leaves. Studying the tensile force characteristics of tobacco leaves can provide reference for the setting of processing parameters of threshing and redrying tobacco leaves, and further improve the economic benefits of tobacco processing. 【Method】In order to improve the stability and accuracy of measuring the tensile force of tobacco leaves by texture analyzer, three factors and three levels parameters were designed by Box-Behnken principle, and the influence of each parameter on the coefficient of variation of the results was analyzed by response surface method, and the optimal parameter combination for measuring the tensile force was obtained. The effect of moisture content on tobacco leaf tension was studied. Further, the BP neural network prediction model of moisture content X- tension Y of tobacco leaves was established. 【Result】The analysis results of response surface method show that it can be seen that the sample width has a significant influence on the coefficient of variation of tensile force, and the test rate has a significant influence, but the trigger force has no obvious influence. The optimal parameter combination was obtained: the sample width was 10 mm, the test rate was 0.5 mm/s, the trigger force was 0.1 N. The coefficient of variation of the tensile force measured by these parameters decreased significantly to 13.8%. With the increase of moisture content, the tensile strength of tobacco leaves first increased and then decreased. When the moisture content of Jingdong C3F was 18.41%, the tensile strength reached the maximum, which was 0.456 N/mm. The tensile strength of Jingdong C1F was only 0.288 N/mm, when the moisture content was 18.46%. When the moisture content of Honghe C3F and Pu 'er C3F were 20.64% and 18.47%, the maximum tensile strength were 0.447 N/mm and 0.310 N/mm respectively. There are differences in the tension of tobacco leaves in different regions and grades. The BP neural network prediction model of moisture content X- tension Y of tobacco leaves was established. The predicted value was in good agreement with the real value, with the mean square error MSE of 0.04761 and the root mean square error RMSE of 0.2182. 【Conclusion】 Response surface analysis can be used to analyze the influence of parameters on the results of tobacco tensile test, and the stability of the results is improved after the parameters are optimized. The tensile force of tobacco leaves in different regions and grades is significantly different, and it first increases and then decreases with the increase of moisture content. According to this law, the appropriate moisture content can be selected to make tobacco leaves have the best processing resistance. The established BP neural network model has small error and good accuracy, and can be used to predict the tensile force of tobacco leaves.]]></description>
<pubDate>2024/1/9 0:00:00</pubDate>
<category><![CDATA[Storage & Processing · Quality & Safety]]></category>
<author><![CDATA[GUAN Luohao1, ZHAN Lei1, ZHANG Xi1, RAO Yuning1, LIU Qiuhong2, GAO Pan2, LIU Jianshu2, LIU Chengwei3]]></author>
<atom:author xmlns:atom="http://www.w3.org/2005/Atom">
<atom:name>GUAN Luohao1, ZHAN Lei1, ZHANG Xi1, RAO Yuning1, LIU Qiuhong2, GAO Pan2, LIU Jianshu2, LIU Chengwei3</atom:name>
</atom:author>
<guid><![CDATA[http://gdnykx.cnjournals.org/gdnykxen/ch/reader/view_abstract.aspx?file_no=202311015&flag=1]]></guid><cfi:id>1</cfi:id><cfi:read>true</cfi:read></item>
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