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Physico.hemical difference of co.fee beans with different species,production areas and roasting degrees

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Beverage Plant Research 2022年第1期2卷 50-57页

作者： Xinrong Liu Yanan Fei Weiqing Wang Shumin Lei Chao Cheng Zhiqiang Xing jiahe foods industry co. LtdSuzhou 215000China Suzhou Kingmao co.fee co. LtdSuzhou 215000China

In recent decades,the demand for co.fee has seen a co.tinuous increase,and the aroma and flavor of co.fee has been widely *** current research chose co.fee beans of two species(co.fea arabica and ***)from five production areas(Brazil,India,Indonesia,Uganda and Vietnam)with four different roasting degrees(medium light,medium,medium dark and dark),to investigate the difference on physico.hemical *** results showed that Arabica co.fee beans had higher co.centrations of fat and organic acids,and total amount of volatile co.pounds,whereas Robusta beans had higher co.centrations of *** the increase of roasting degree,the co.centrations of protein,fat,organic acids,and the total amount of volatile co.pounds of co.fee beans increased,while the co.centrations of chlorogenic acid co.pounds *** discriminant analysis indicated that the tested co.fee beans co.ld be clearly discriminated by species and roasting degrees,but not by production *** results of this research co.clude the physico.hemical difference of Arabica and Robusta beans with different roasting *** results can provide a theoretical basis for co.fee bean selection for the relevant industries.

关键词： properties. difference co.fee

Dynamic profiles of rose jam metabolomes reveal sugar-pickling impacts on their nutrient co.tent

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Food Bioscience 2022年第5期49卷 953-959页

作者： Jinxin Li Aibing Yao Jiawei Yao Jiahui Zhou Jiaxin Zhang Le Wei Zetao Gong Zhengao Zhang co.lege of Agriculture Ningxia UniversityYinchuanNingxiaChina Ningxia jiahe Huayu Eco.ogical Agriculture co. Ltd.ShizuishanNingxiaChina

Rose jam is a Chinese traditional food,usually preserved from rose petals and *** were few metabolomics studies on rose petals acco.panying *** co.ducted a LC-MS/MS based metabolomics study to feature the dynamics profiles of rose jam *** rose jams with 10-,20-and 30-days’sugar-pickling under different sun-exposure gradients were ***,there were 838 and 213 rose jam metabolites being identified in positive and negative ion mode,*** a total of 492 differential metabolites acco.panying pickling were *** dynamic temporal profiles of rose nutrients revealed that metabolites in rose jams showed directional distribution acco.ding to sugar-pickle times and parallel distribution acco.ding to sun exposure *** temporal features of the nutrients suggested that the sugar pickling process co.ld remain most of rose nutrients and expand the diversity of *** results revealed the influence of sugar ratio and exposure time on rose jams nutrition co.position and might be used as a theoretical guidance for the process optimization of rose jams industrial standardization production.

关键词： sugar distribution co.tent

Longitudinal investigation of mineral co.position in human milk and its co.relation with infant anthropometric outco.es among Tibetan mother-infant dyads during the first 6 months postpartum

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Food Science and Human Wellness 2024年第5期13卷 2857-2865页

作者： Xiaomei Zhang Yaling Wang Junying Zhao Weicang Qiao Yanpin Liu Lijun Chen National Engineering Research Center of Dairy Health for Maternal and Child Beijing Sanyuan Foods Co.Ltd.Beijing 100163China Beijing Engineering Research Center of Dairy Beijing Technical Innovation Center of Human Milk ResearchBeijing Sanyuan Foods Co.Ltd.Beijing 100163China

Nutrients in human milk,including minerals,relate growth and development of breast-fed *** mother-infant dyads possess unique characteristics on early nutrition due to their featured long-lasting *** study longitudinally investigated the relationship between the mineral co.position in human milk and the Z-sco.es of infants among Tibetan mother-infant dyads during their first 6 months postpartum through a prospective co.ort *** results show that the minerals of Na,Mg,K,Ca,Cu,Zn,and Se were of higher levels in co.ostrum than other lactation *** minerals were below the reco.mended values for infants acco.ding to Chinese dietary ***,a large proportion of infant Z-sco.es were below-2 as lactation period *** statistical analysis revealed that classifications and co.relations in varying degrees were observed between minerals in human milk and infant *** findings will be advantageous for research upon Chinese early nutrition and progress of tailor-made infant formula.

关键词： Tibetan mother-infant dyads Minerals Z-sco.es Classification and co.relation Breastfeeding

Friction and Wear Performances of Cathodic Arc Ion Plated TiAlSiN co.ting under Oil Lubricated co.dition

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Journal of Wuhan University of Technology(Materials Science) 2017年第6期32卷 1301-1305页

作者：沈辉 KONG Weicheng TANG Chengjian LI Baomin 孔德军 co.lege of Mechanical Engineering Yangzhou University Changzhou Key Loboratory of Advanced Mould Manufacturing Technology Changzhou University School of Mechanical Engineering Changzhou University Jiangsu jiahe Thermal System Radiation co. Ltd.

TiAlSiN co.ting was deposited on H13 hot work mould steel using cathodic arc ion plating（CAIP）. The surface-interface morphologies and phases of the obtained co.ting were analyzed using field emission scanning electron microsco.y（FESEM） and X-ray diffraction（XRD）, respectively, and the morphologies, distributions of chemical elements and profiles of worn tracks were also researched using scanning electron microsco.y（SEM）, energy disperse spectrosco.y（EDS）, and optical microsco.e（OM）, respectively. The friction-wear performances of TiAlSiN co.ting under oil lubricated and dry fiction co.ditions were investigated, and the wear mechanisms of TiAlSiN co.ting were discussed. The experimental results show that the co.ting is primarily co.posed of（Ti, Al）N, AlTiN, and TiN hard phases, Si_3N_4 exists between the（Ti, Al）N crystal grains, increasing the co.ting microhardness to 3200 HV. The TiAlSiN co.ting has excellent performances of reducing friction and wear resistance, the average co.fficient of friction（co.） of TiAlSiN co.ting under oil lubricated co.dition is only 0.05, lowered than the average co. of 0.211 under dry friction co.dition, the wear rate decreases by about 81.2% co.pared with that under dry friction co.dition. The wear mechanism of TiAlSiN co.ting under oil lubricated and dry friction co.ditions is co.posed of abrasive wear, fatigue wear, and abrasive wear, respectively. The internal friction of oil lubrication is a main factor of decreasing fatigue wear.

关键词： cathodic arc ion plating (CAIP) TiAISiN co.ting co.fficient of friction (co.) oillubrication dry friction

Optimization of microwave-assisted extraction of polysaccharides in the flower of Platyco.on grandiflorum by response surface methodology

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International Journal of Agricultural and Biological Engineering 2009年第2期2卷 65-74页

作者： Li Lei Zhang Jinping Zhou Quancheng School of Light industry and Agriculture Engineering Shandong University of TechnologyZibo 255049China Shandong Zhanhua Jianyuan foods co.LTD BinzhouShandong 256800China

Platyco.on grandiflorum polysaccharides(PGPs)are naturally occurring co.pounds derived from the flowers of platyco.on *** microwave assisted extraction(MAE)of PGPs was studied.A three-level and three-factor Box-Behnken design was used to optimize MAE co.ditions,and the effects of operating co.ditions including microwave power(180-540 W),extraction time(20-60 s)and liquid to solid ratio(20-30 v/w)on the extraction yield of PGPs were studied through response surface methodology(RSM).The results showed that the highest yield of PGPs reached 8.35 g/(100 g)at 360 W microwave power,40 s extraction time and 25.2 v/w liquid to solid *** extraction yield of PGPs was significantly affected by liquid to solid ratio(Pco.pared with the co.ventional solvent extraction,MAE is more efficient and rapid due to the disruption of the flower tissue microstructure as a result of microwave aco.stic cavitation as observed with the scanning electron microsco.y(SEM).A macroporous resin,HPD400,was found to be effective for purifying the PGPs extract.

关键词： polysaccharides extraction microwave-assisted extraction(MAE) platyco.on grandiflorum process optimization macroporous resin

The microbial co.munity and flavour substances of off-flavoured rice sour soup during storage

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Food Science and Human Wellness 2024年

作者： Xiuli Li Na Liu Likang Qin Ting Zhu Ruyue Xiao Song Miao School of Liquor and Food Engineering， Guizhou University Majiang Mingyang foods co. Teagasc Food Research Centre， Moorepark， Fermoy， co.co.k

Fermented sour soup is a unique traditional sour food of the Miao and Dong ethnic groups in China. However， due to the co.monly used traditional fermentation， the unstable fluctuation of microbial co.munity often leads to some unpleasant inherent off-flavours in rice sour soup. In this study， the microbial co.position and volatile flavour co.ponents of off-flavour and normal rice sour soup were examined by high-throughput sequencing (HTS) and headspace solid-phase microextraction co.pled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Then， based on Pearson co.relation co.fficients， the co.relations between fungi and bacteria and those between co.e microorganisms and key volatile flavour co.ponents were investigated. The dominant fungal genera included Candida， Dekkera， Pichia， Rhizopus， and Issatchenkia， whereas the dominant bacterial genera included Lactobacillus， Pectinatus， Bifidobacterium， Pseudomonas， and Acetobacter. co.pared to normal rice sour soup， off-flavoured rice sour soup co.tained the significantly increased relative abundance of Candida and the significantly decreased relative abundance of Dkkera. In addition， 80 volatile flavour co.pounds detected in off-flavoured rice sour soup， mainly including esters， acids， and alco.ols， were different from those detected in normal rice sour soup. Especially， some substances were only detected in off-flavoured rice sour soup， such as 1-hexanol (68-207 μg/kg)， butyric acid (20-91 μg/kg) and heptanoic acid (11-44 μg/kg)， which might be the main source of off-flavours. These results provide new ideas and strategies of removing or abating odour from fermented rice sour soup.

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In vitro nutrition properties of whole Tartary buckwheat straight noodles and its amelioration on type 2 diabetic rats

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Food Bioscience 2022年第2期46卷 330-337页

作者： Xiaojiang Wu Guiming Fu Ziwen Xu Biao Dong Ruyi Li Yin Wan Guofu Jiang Chengmei Liu State Key Laboratory of Food Science and Technology College of Food Science and TechnologyNanchang UniversityNanchang330047JiangxiPR China Jiangxi Chunsi foods co. Ltd.Zhangshu331200JiangxiPR China

Dietary interventions play an important role in the prevention and treatment of type 2 diabetes(T2D).This study aims to evaluate the in vitro nutrition properties of whole Tartary buckwheat straight noodles(TSNw)and investigate its amelioration effect on T2D *** buckwheat straight noodles(TSNs),including TSNw and TSNc(made by TB co.e flour),were prepared using extrusion technology,with characteristic of two times *** showed that TSNw presented higher in vitro antioxidant abilities and lower in vitro digestibility than TSNc(Pco.ld notably reduce the level of total cholesterol,triacylglycerols,low-density lipoprotein cholesterol,glutamic-pyruvic transaminase,glutamic oxaloacetic transaminase,creatinine,urea,uric acid,and malonaldehyde,but increased the level of high-density lipoprotein cholesterol,total protein,and the activity of superoxide dismutase,and glutathione peroxidase in T2D *** general,the administration of TSNw presented better improvement on the co.plications of T2D rats than that of *** study suggests that TSNw co.ld be a promising functional food for treating T2D.

关键词： Tartary buckwheat Straight noodles Type 2 diabetes Whole grains

Effects of Chemical co.ponents on the Amount of Green Tea Cream

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Agricultural Sciences in China 2011年第6期10卷 969-974页

作者： XU Yong-quan CHEN Su-qin SHEN Dan-yu YIN Jun-feng Key Laboratory of Machining and Quality co.trol of Tea and Beverage Plants Ministry of Agriculture/National Engineering Technology Research Center for Tea Industry/Tea Research Institute Chinese Academy of Agrieultural Sciences Hangzhou 310008 P.R.China Shenzhen ShenbaoHuacheng foods co. Ltd Shenzhen 518020 P.P.China Research Institute of Subtropical Forestry Chinese Academy of Forestry Fuyang 311400 P.R. China

The relationship between the amount of tea cream and the chemical co.ponents co.tents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical co.ponents participating in the formation of green tea cream. However, there were only the co.tents of caffeine （Y=0.85, P〈0.01） and polyphenols （Y=0.65, P〈0.05） in the original green tea infusion highly co.related with the amount of green tea cream. Stepwise regression analysis of overall chemical co.ponents indicated that the co.tents of caffeine and gallated catechins in the original green tea infusion had a significant effect （P〈0.01） on green tea cream levels. Cream （g L-1）=-172.071＋ 0.129×Ccaffeine＋0.024×Ggallated catechins （R2=0.936）. The amount of green tea cream can be predicted by the co.tents of gallated catechins and caffeine in the original tea infusion. Principal co.ponent analysis also indicated that catechins, minerals, and polysaccharides were the important chemical co.ponents in the formation of green tea cream.

关键词： green tea infusion chemical co.ponents amount of tea cream

Structural elucidation of mulberry leaf oligosaccharide and its selective promotion of gut microbiota to alleviate type 2 diabetes mellitus

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Food Science and Human Wellness 2024年第4期13卷 2161-2173页

作者： Tenggen Hu Yuanshan Yu Jijun Wu Yujuan Xu Gengsheng Xiao Kejing An Erna Li Sentai Liao Yuxiao Zou Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional FoodsMinistry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products ProcessingGuangzhou 510610China Huagongliya(Foshan)Technology industry co. Ltd.Foshan 528313China Heyuan Branch Guangdong Laboratory for Lingnan Modern AgricultureHeyuan 517001China Zhongkai University of Agriculture and Engineering Guangzhou 510225China

Two oligosaccharide fractions(MLO 2-1 and 2-2)were purified from enzymatic hydrolysate of mulberry leaf *** results of simulated digestion showed that MLO 2-2 was a digestible oligosaccharide,which co.ld be degraded by human digestive juice;while MLO 2-1 possessed the non-digestible property in the upper gastrointestinal tract and performed the function by regulating the gut ***,MLO 2-1 was selected for the further *** structure of MLO 2-1 was elucidated as follow:α-T-Glcp-(1→3)-β-Glcp-(1→5)-α-Araf-(1→5)-α-Araf-1→5)-α-Araf-(1→3)-α-(2-OAc)-*** in vitro fecal fermentation results showed that MLO 2-1 co.ld modulate the co.position of gut ***,MLO 2-1 was effectively metabolized by fecal bacteria to produce lactate and short chain fatty acids,especially acetate and *** specific metabolic pathways of MLO 2-1 by gut microbiota were further *** microbiota analysis revealed that MLO 2-1 selectively promoted the growth of Ligilactobacillus murinus,a co.mensal bacterium presented a reduced level in T2DM *** experiments indicated that MLO 2-1 and *** exhibited hypoglycemic *** results demonstrated that MLO 2-1 might alleviate T2DM by selectively accelerating the proliferation of ***.

关键词： Mulberry leaf oligosaccharide Characterization Gut microbiota Lactobacillus murinus Hypoglycemic activity

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