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【Objective】 To address the challenges of subjectivity and data acquisition difficulties in tobacco leaf sensory quality evaluation, and to achieve precise quantitative prediction of tobacco leaf sensory quality based on digital analysis. 【Methods】 A total of 264 tobacco leaf samples from four typical producing regions in China—Henan, Hunan, Yunnan, and Guizhou—were selected for chemical composition analysis and sensory quality evaluation. After removing redundant variables through correlation analysis of chemical indicators, RFECV-RF was used to select the optimal feature subsets for each sensory attribute. Three classic boosting algorithms—XGBoost, CatBoost, and LightGBM—were applied, with hyperparameters optimized using five-fold cross-validation within the Optuna framework to build prediction models for nine sensory attributes. 【Results】 1) Correlation analysis of chemical indices removed four chemical constituent indices, namely total sugar, sugar-to-nicotine ratio, potassium-to-chlorine ratio, and palmitic acid, and retained 25 chemical composition indices, including reducing sugar and nicotine, for subsequent modeling. 2) RFECV-RF feature selection identified the optimal feature subset for each sensory attribute, and further demonstrated that total nitrogen, reducing sugar, potassium, and nicotine were the key chemical constituents affecting tobacco leaf sensory quality. Except for “impact”, the root mean square error ( RMSE) obtained by cross-validation was lower than that of the full-feature model, indicating that feature selection effectively reduced model complexity and improved prediction accuracy. 3) Under the optimal algorithm, the coefficient of determination (R2) for the sensory attributes ranged from 0. 711 3 to 0. 894 0, the RMSE ranged from 0. 084 5 to 0. 140 4, and the mean absolute percentage error (MAPE) ranged from 1. 06% to 1. 70%, indicating good and stable predictive performance. 【Conclusion】 The prediction model framework enables high-precision quantification of tobacco leaf sensory quality. The research result provide aa reference for the digital formulation design and quality control of cigarette products.
【Objective】 To address the challenges of subjectivity and data acquisition difficulties in tobacco leaf sensory quality evaluation, and to achieve precise quantitative prediction of tobacco leaf sensory quality based on digital analysis. 【Methods】 A total of 264 tobacco leaf samples from four typical producing regions in China—Henan, Hunan, Yunnan, and Guizhou—were selected for chemical composition analysis and sensory quality evaluation. After removing redundant variables through correlation analysis of chemical indicators, RFECV-RF was used to select the optimal feature subsets for each sensory attribute. Three classic boosting algorithms—XGBoost, CatBoost, and LightGBM—were applied, with hyperparameters optimized using five-fold cross-validation within the Optuna framework to build prediction models for nine sensory attributes. 【Results】 1) Correlation analysis of chemical indices removed four chemical constituent indices, namely total sugar, sugar-to-nicotine ratio, potassium-to-chlorine ratio, and palmitic acid, and retained 25 chemical composition indices, including reducing sugar and nicotine, for subsequent modeling. 2) RFECV-RF feature selection identified the optimal feature subset for each sensory attribute, and further demonstrated that total nitrogen, reducing sugar, potassium, and nicotine were the key chemical constituents affecting tobacco leaf sensory quality. Except for “impact”, the root mean square error ( RMSE) obtained by cross-validation was lower than that of the full-feature model, indicating that feature selection effectively reduced model complexity and improved prediction accuracy. 3) Under the optimal algorithm, the coefficient of determination (R2) for the sensory attributes ranged from 0. 711 3 to 0. 894 0, the RMSE ranged from 0. 084 5 to 0. 140 4, and the mean absolute percentage error (MAPE) ranged from 1. 06% to 1. 70%, indicating good and stable predictive performance. 【Conclusion】 The prediction model framework enables high-precision quantification of tobacco leaf sensory quality. The research result provide aa reference for the digital formulation design and quality control of cigarette products.
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【Objective】In order to improve the nutritional value and processing characteristics of wheat bran dietary fiber (WBDF) and improve its resource utilization rate. 【Methods】The WBDF was modified by carboxymethylation. The physicochemical properties, functional characteristics, and structural characteristics of WBDF pre- and post- carboxymethylation modification were compared and analyzed. 【Results】Carboxymethylated wheat bran dietary fiber (CWBDF) with a degree of substitution of 0.16 was successfully prepared after modification. The content of soluble dietary fiber increased from 3. 31% to 20. 76%. The water holding capacity, oil holding capacity, and swelling capacity increased to 1.81 times, 1.31 times and 1.30 times of those before modification, respectively. The glucose adsorption capacity was up to 2.18 times higher than that before modification. The cholesterol adsorption capacity was significantly improved and showed good pH-independent. The DPPH and ABTS+ free radical scavenging rates was 1.33 times and 1.53 times higher than that before modification, respectively. The total phenol content increased to 1.74 times of those before modification. Structural analysis showed that both cellulose and hemicellulose of CWBDF were degraded, the crystalline region was destroyed, and a loose porous structure was formed. 【Conclusion】 The carboxymethylation modification significantly increases the content of soluble dietary fiber in WBDF, which is an effective way to change its physical structure and enhance the processing and functional characteristics.
【Objective】In order to improve the nutritional value and processing characteristics of wheat bran dietary fiber (WBDF) and improve its resource utilization rate. 【Methods】The WBDF was modified by carboxymethylation. The physicochemical properties, functional characteristics, and structural characteristics of WBDF pre- and post- carboxymethylation modification were compared and analyzed. 【Results】Carboxymethylated wheat bran dietary fiber (CWBDF) with a degree of substitution of 0.16 was successfully prepared after modification. The content of soluble dietary fiber increased from 3. 31% to 20. 76%. The water holding capacity, oil holding capacity, and swelling capacity increased to 1.81 times, 1.31 times and 1.30 times of those before modification, respectively. The glucose adsorption capacity was up to 2.18 times higher than that before modification. The cholesterol adsorption capacity was significantly improved and showed good pH-independent. The DPPH and ABTS+ free radical scavenging rates was 1.33 times and 1.53 times higher than that before modification, respectively. The total phenol content increased to 1.74 times of those before modification. Structural analysis showed that both cellulose and hemicellulose of CWBDF were degraded, the crystalline region was destroyed, and a loose porous structure was formed. 【Conclusion】 The carboxymethylation modification significantly increases the content of soluble dietary fiber in WBDF, which is an effective way to change its physical structure and enhance the processing and functional characteristics.
$v.latestStateEn
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[Objective] To investigate the effects of stem stick content and size on cigarette physical indicators and their intrinsic correlations. [Methods] Conventional cigarettes were used as research objects, and experimental gradients were set for stem stick content groups and size groups. The internal component content of cigarette samples was quantified by CT three-dimensional reconstruction technology. Correlation analysis and the weight determination method based on inter-criterion correlation (CRITIC) were employed to evaluate the influences of stem stick parameters on cigarette physical indicators, and an optimized eXtreme Gradient Boosting (XGBoost) model was established to predict cigarette physical indicators. [Result] Larger stem stick size led to greater fluctuation in stem stick content in cigarettes. Stem stick content exhibited extremely significant positive correlations with cigarette weight, hardness and porosity, a significant positive correlation with circumference, and a significant negative correlation with open resistance. The physical indicators and stability of cigarettes were comprehensively optimal at a stem stick content of 4% when the air damper of the cigarette maker was fully closed. The optimized XGBoost model achieved coefficient of determination (R2) values of 0.9531, 0.9503 and 0.8753 for the prediction of weight, hardness and porosity, respectively. [Conclusion] A positive correlation exists between stem stick content and cigarette weight, hardness and porosity, which can be accurately predicted by the XGBoost model. This study provides a scientific basis for the control of stem stick content in cigarettes.
[Objective] To investigate the effects of stem stick content and size on cigarette physical indicators and their intrinsic correlations. [Methods] Conventional cigarettes were used as research objects, and experimental gradients were set for stem stick content groups and size groups. The internal component content of cigarette samples was quantified by CT three-dimensional reconstruction technology. Correlation analysis and the weight determination method based on inter-criterion correlation (CRITIC) were employed to evaluate the influences of stem stick parameters on cigarette physical indicators, and an optimized eXtreme Gradient Boosting (XGBoost) model was established to predict cigarette physical indicators. [Result] Larger stem stick size led to greater fluctuation in stem stick content in cigarettes. Stem stick content exhibited extremely significant positive correlations with cigarette weight, hardness and porosity, a significant positive correlation with circumference, and a significant negative correlation with open resistance. The physical indicators and stability of cigarettes were comprehensively optimal at a stem stick content of 4% when the air damper of the cigarette maker was fully closed. The optimized XGBoost model achieved coefficient of determination (R2) values of 0.9531, 0.9503 and 0.8753 for the prediction of weight, hardness and porosity, respectively. [Conclusion] A positive correlation exists between stem stick content and cigarette weight, hardness and porosity, which can be accurately predicted by the XGBoost model. This study provides a scientific basis for the control of stem stick content in cigarettes.
$v.latestStateEn
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[Objective] Aiming at the problems of strong greasiness and poor skin feel of traditional panthenol preparations, supramolecular technology was adopted to modify panthenol, and the skin care efficacy of the modified product was investigated, so as to improve its application performance and user experience. [Methods] L-carnitine was used as the hydrogen bond acceptor to construct a supramolecular deep eutectic solvent (DES) with D-panthenol. The structure of the DES was characterized by Fourier transform infrared spectroscopy, proton nuclear magnetic resonance spectroscopy and differential scanning calorimetry. Theoretical calculations were performed to reveal the intermolecular interaction mechanism, and rheological tests were carried out to evaluate the changes in shear stress and viscosity. Furthermore, transcriptomic analysis combined with formulation application research was conducted to clarify the skin care properties. [Results] The panthenol-carnitine deep eutectic solvent was successfully prepared, and its supramolecular structure was synergistically stabilized by multiple hydrogen bonds and electrostatic interactions. The viscosity of the system was significantly reduced with an obvious shear-thinning behavior, which effectively improved the greasy skin feel. Transcriptomic analysis showed that the deep eutectic solvent could up-regulate the expression of genes related to collagen synthesis and cellular energy metabolism, while inhibiting the expression of inflammatory factors. [Conclusion] Supramolecular technology significantly optimizes the skin feel of traditional panthenol preparations, and the modified panthenol exhibits definite anti-wrinkle and anti-inflammatory activities.
[Objective] Aiming at the problems of strong greasiness and poor skin feel of traditional panthenol preparations, supramolecular technology was adopted to modify panthenol, and the skin care efficacy of the modified product was investigated, so as to improve its application performance and user experience. [Methods] L-carnitine was used as the hydrogen bond acceptor to construct a supramolecular deep eutectic solvent (DES) with D-panthenol. The structure of the DES was characterized by Fourier transform infrared spectroscopy, proton nuclear magnetic resonance spectroscopy and differential scanning calorimetry. Theoretical calculations were performed to reveal the intermolecular interaction mechanism, and rheological tests were carried out to evaluate the changes in shear stress and viscosity. Furthermore, transcriptomic analysis combined with formulation application research was conducted to clarify the skin care properties. [Results] The panthenol-carnitine deep eutectic solvent was successfully prepared, and its supramolecular structure was synergistically stabilized by multiple hydrogen bonds and electrostatic interactions. The viscosity of the system was significantly reduced with an obvious shear-thinning behavior, which effectively improved the greasy skin feel. Transcriptomic analysis showed that the deep eutectic solvent could up-regulate the expression of genes related to collagen synthesis and cellular energy metabolism, while inhibiting the expression of inflammatory factors. [Conclusion] Supramolecular technology significantly optimizes the skin feel of traditional panthenol preparations, and the modified panthenol exhibits definite anti-wrinkle and anti-inflammatory activities.
$v.latestStateEn
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In order to explore the difference of aroma components of tobacco leaves before and after the synergistic treatment of bacteria and enzymes, a strain of Bacillus velezensis YUNM-4 screened from the surface of Yunyan 87 tobacco leaves and three kinds of biological enzymes (cellulase, lipase and neutral protease) were used to make a compound biological enzyme preparation, and the upper low-grade tobacco leaves were subjected to synergistic fermentation treatment. The conventional chemical components and aroma components of the treated tobacco leaves were determined by continuous flow analyzer and gas chromatography-mass spectrometry (GC-MS), respectively. Orthogonal partial least squares discriminant analysis (OPLS-DA) and independent t test (P<0. 05) were used to screen out the components with significant differences in the content of tobacco leaves before and after fermentation, and the relative odor activity value (ROAV) was used to analyze the difference in the contribution of aroma components in tobacco leaves before and after fermentation. The results showed that: 1) Compared with the control group, the total potassium, nicotine, total sugar, reducing sugar and potassium chloride ratio of the conventional chemical components of the fermented tobacco leaves reduced significantly, while the sugar-nicotine ratio increased significantly. 2) The total content of volatile aroma components after fermentation tobacco leaves significantly increased, reaching 498. 09 μg/g, an increase of 53. 7%, mainly alcohols, ketones, hydrocarbons, organic acids, furans and phenols; The OPLS-DA model had good experimental repeatability without over-fitting phenomenon. Through this model, 32 components with significant differences in content were screened out can better distinguish the differences in aroma components of tobacco leaves before and after fermentation. 3) The ROAV of 12 volatile aroma components in the fermented tobacco leaves was higher than that in the pre-fermented tobacco leaves. 4) The ROAV values of 11 components such as benzyl alcohol, phenylethyl alcohol, damascenone, β-ionone, acetophenone and dihydroactinidiolide were greater than 1, which were the key aroma components of fermented tobacco leaves, and could significantly improve the sensory quality of cigarettes.
In order to explore the difference of aroma components of tobacco leaves before and after the synergistic treatment of bacteria and enzymes, a strain of Bacillus velezensis YUNM-4 screened from the surface of Yunyan 87 tobacco leaves and three kinds of biological enzymes (cellulase, lipase and neutral protease) were used to make a compound biological enzyme preparation, and the upper low-grade tobacco leaves were subjected to synergistic fermentation treatment. The conventional chemical components and aroma components of the treated tobacco leaves were determined by continuous flow analyzer and gas chromatography-mass spectrometry (GC-MS), respectively. Orthogonal partial least squares discriminant analysis (OPLS-DA) and independent t test (P<0. 05) were used to screen out the components with significant differences in the content of tobacco leaves before and after fermentation, and the relative odor activity value (ROAV) was used to analyze the difference in the contribution of aroma components in tobacco leaves before and after fermentation. The results showed that: 1) Compared with the control group, the total potassium, nicotine, total sugar, reducing sugar and potassium chloride ratio of the conventional chemical components of the fermented tobacco leaves reduced significantly, while the sugar-nicotine ratio increased significantly. 2) The total content of volatile aroma components after fermentation tobacco leaves significantly increased, reaching 498. 09 μg/g, an increase of 53. 7%, mainly alcohols, ketones, hydrocarbons, organic acids, furans and phenols; The OPLS-DA model had good experimental repeatability without over-fitting phenomenon. Through this model, 32 components with significant differences in content were screened out can better distinguish the differences in aroma components of tobacco leaves before and after fermentation. 3) The ROAV of 12 volatile aroma components in the fermented tobacco leaves was higher than that in the pre-fermented tobacco leaves. 4) The ROAV values of 11 components such as benzyl alcohol, phenylethyl alcohol, damascenone, β-ionone, acetophenone and dihydroactinidiolide were greater than 1, which were the key aroma components of fermented tobacco leaves, and could significantly improve the sensory quality of cigarettes.
Study on the application of Maillard model reaction in the simulation of tobacco flue-curing process
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In order to study the Maillard reaction rules and products in tobacco flue-curing process, fixed and variable moisture content Maillard model reaction systems were established. The feasibility of using absorbance changes to characterize the intensity of the Maillard reaction was demonstrated through ultraviolet-visible spectroscopy and compositional analysis. Using fixed moisture content model reaction, Maillard reaction rules of leucine, phenylalanine, and proline at different tobacco curing stages were studied. Using variable moisture content model reaction, the products of three amino acids during the entire tobacco curing process were studied. The results indicated: The order of Maillard reaction rates during tobacco flue-curing process of the three amino acids was phenylalanine>leucine> > proline. The Maillard reactions of phenylalanine and leucine primarily occurred during the stem-drying stage, while significant reactions did not occur throughout the entire curing stage for proline. The products generated by the three amino acids during the curing stage were distinctly different. The main products of Leucine were isoamyl substituted pyrazines, while those of phenylalanine were various aromatic aldehydes and ketones, and no relevant products were detected for proline. The established model reaction system enables the simple and effective characterization of the stages and intensity of Maillard reactions of different amino acids during tobacco leaf curing through changes in absorbance, which holds significant application value for optimizing tobacco leaf curing processes.
In order to study the Maillard reaction rules and products in tobacco flue-curing process, fixed and variable moisture content Maillard model reaction systems were established. The feasibility of using absorbance changes to characterize the intensity of the Maillard reaction was demonstrated through ultraviolet-visible spectroscopy and compositional analysis. Using fixed moisture content model reaction, Maillard reaction rules of leucine, phenylalanine, and proline at different tobacco curing stages were studied. Using variable moisture content model reaction, the products of three amino acids during the entire tobacco curing process were studied. The results indicated: The order of Maillard reaction rates during tobacco flue-curing process of the three amino acids was phenylalanine>leucine> > proline. The Maillard reactions of phenylalanine and leucine primarily occurred during the stem-drying stage, while significant reactions did not occur throughout the entire curing stage for proline. The products generated by the three amino acids during the curing stage were distinctly different. The main products of Leucine were isoamyl substituted pyrazines, while those of phenylalanine were various aromatic aldehydes and ketones, and no relevant products were detected for proline. The established model reaction system enables the simple and effective characterization of the stages and intensity of Maillard reactions of different amino acids during tobacco leaf curing through changes in absorbance, which holds significant application value for optimizing tobacco leaf curing processes.
$v.latestStateEn
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To optimize the light regulation technology for tobacco leaf curing, four light sources (ultraviolet light, infrared light, red light, and white light) were used to conduct a comparative analysis of key indicators such as color difference, polyphenolic substances, and volatile components during the fresh, yellowing, browning and dry gluten stages of curing for tobacco leaves from upper, middle, and lower positions. The study explored the effects of irradiation from different light sources on the color and key chemical indicators of tobacco leaves. The results showed that after white light treatment, the color of middle-position tobacco leaves was more vivid, while after infrared light treatment, the color of upper-position tobacco leaves became darker. The total content of polyphenolic substances in upper-position tobacco leaves after infrared light treatment was higher than that in other groups. The lower-position tobacco leaves had the highest detection of volatile components, and the key substances causing differences in volatile components among the four light source groups for each position were nicotine and neophytadiene. Ultraviolet light treatment increased the content of aldehydes in tobacco leaves, infrared light treatment increased the content of esters, and white light and red light treatments increased the content of alcohols, among which the characteristic substances pentanal, ethyl benzoate, and phenethyl alcohol were significantly improved. Therefore, the four light source treatments have different degrees of influence on the color and key chemical components of tobacco leaves, providing a reference for regulating tobacco leaf quality based on light technology.
To optimize the light regulation technology for tobacco leaf curing, four light sources (ultraviolet light, infrared light, red light, and white light) were used to conduct a comparative analysis of key indicators such as color difference, polyphenolic substances, and volatile components during the fresh, yellowing, browning and dry gluten stages of curing for tobacco leaves from upper, middle, and lower positions. The study explored the effects of irradiation from different light sources on the color and key chemical indicators of tobacco leaves. The results showed that after white light treatment, the color of middle-position tobacco leaves was more vivid, while after infrared light treatment, the color of upper-position tobacco leaves became darker. The total content of polyphenolic substances in upper-position tobacco leaves after infrared light treatment was higher than that in other groups. The lower-position tobacco leaves had the highest detection of volatile components, and the key substances causing differences in volatile components among the four light source groups for each position were nicotine and neophytadiene. Ultraviolet light treatment increased the content of aldehydes in tobacco leaves, infrared light treatment increased the content of esters, and white light and red light treatments increased the content of alcohols, among which the characteristic substances pentanal, ethyl benzoate, and phenethyl alcohol were significantly improved. Therefore, the four light source treatments have different degrees of influence on the color and key chemical components of tobacco leaves, providing a reference for regulating tobacco leaf quality based on light technology.
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Based on the traditional papermaking process for reconstituted tobacco, combined with 2, 2, 6, 6- tetramethylpiperidine-1-oxide free radical (TEMPO)-mediated fiber oxidation modification technology, functional filter rods made from green and low-carbon plant fibers were prepared and applied to conventional cigarettes for sensory evaluation studies. The results showed that the optimal conditions for preparing the plant fiber-based functional filter rods were as follows: a mass ratio of softwood fiber to acetate fiber of 8:2, a TEMPO dosage of 0. 01 mmol/g, and a beating degree of (25±2) °SR. Under these conditions, the base paper of the filter rod had a basis weight of 45 g/m2, a bulk of 2. 88 cm3/g, an air permeability of 93 μm/(Pa·s), and a wet tensile index of 3. 073 N · m/g. The coated plant fiber-based functional filter rod cigarettes exhibited a circumference, roundness, hardness, and pressure drop of approximately 24. 14 mm, 0. 39 mm, 87. 2%, and 331 mm H2O, respectively, all meeting the filter rod standards of cigarette enterprises (circumference: (24 ±0.20) mm, roundness: ≤ 0. 40 mm, hardness: ≥ 82. 0%, and pressure drop: (310 ±30) mm H2O). Compared with traditional pure acetate filter rods, the total sensory evaluation score of cigarettes with coated plant fiber-based functional filter rods showed little difference, decreasing by only 2 points, while the release of harmful components in the mainstream smoke was significantly reduced. Therefore, the performance of the plant fiber-based functional filter rods prepared in this study can meet the standard requirements, which opens up a new avenue for the development of green, low-carbon, biodegradable, and flavor-enhanced cigarette filter rods.
Based on the traditional papermaking process for reconstituted tobacco, combined with 2, 2, 6, 6- tetramethylpiperidine-1-oxide free radical (TEMPO)-mediated fiber oxidation modification technology, functional filter rods made from green and low-carbon plant fibers were prepared and applied to conventional cigarettes for sensory evaluation studies. The results showed that the optimal conditions for preparing the plant fiber-based functional filter rods were as follows: a mass ratio of softwood fiber to acetate fiber of 8:2, a TEMPO dosage of 0. 01 mmol/g, and a beating degree of (25±2) °SR. Under these conditions, the base paper of the filter rod had a basis weight of 45 g/m2, a bulk of 2. 88 cm3/g, an air permeability of 93 μm/(Pa·s), and a wet tensile index of 3. 073 N · m/g. The coated plant fiber-based functional filter rod cigarettes exhibited a circumference, roundness, hardness, and pressure drop of approximately 24. 14 mm, 0. 39 mm, 87. 2%, and 331 mm H2O, respectively, all meeting the filter rod standards of cigarette enterprises (circumference: (24 ±0.20) mm, roundness: ≤ 0. 40 mm, hardness: ≥ 82. 0%, and pressure drop: (310 ±30) mm H2O). Compared with traditional pure acetate filter rods, the total sensory evaluation score of cigarettes with coated plant fiber-based functional filter rods showed little difference, decreasing by only 2 points, while the release of harmful components in the mainstream smoke was significantly reduced. Therefore, the performance of the plant fiber-based functional filter rods prepared in this study can meet the standard requirements, which opens up a new avenue for the development of green, low-carbon, biodegradable, and flavor-enhanced cigarette filter rods.
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MiSeq high-throughput sequencing and pure culture techniques were combined to analyze the microbial diversity of medicinal koji samples collected from Nanchang city, Jiangxi province, aiming to reveal the microbial composition within the koji. The results showed that the richness and diversity of bacterial taxa in the medicinal koji included in this study were significantly higher than those of the fungus. The dominant bacterial genera were Pediococcus and Levilactobacillus, with an average relative content of 38. 04% and 13. 00%, respectively. The dominant fungus genera were Candida and Saccharomycopsis, with an average relative content of 78. 30% and 17. 92%, respectively. Nine strains of bacteria isolated from medicinal koji were identified as three species: Pediococcus pentosaceus, Pediococcus acidilactici, and Bacillus licheniformis. Seven strains of fungus were identified as four species: Saccharomycopsis fibuligera, Saccharomycopsis malanga, Pichia kudriavzevii, and Saccharomyces cerevisiae.
MiSeq high-throughput sequencing and pure culture techniques were combined to analyze the microbial diversity of medicinal koji samples collected from Nanchang city, Jiangxi province, aiming to reveal the microbial composition within the koji. The results showed that the richness and diversity of bacterial taxa in the medicinal koji included in this study were significantly higher than those of the fungus. The dominant bacterial genera were Pediococcus and Levilactobacillus, with an average relative content of 38. 04% and 13. 00%, respectively. The dominant fungus genera were Candida and Saccharomycopsis, with an average relative content of 78. 30% and 17. 92%, respectively. Nine strains of bacteria isolated from medicinal koji were identified as three species: Pediococcus pentosaceus, Pediococcus acidilactici, and Bacillus licheniformis. Seven strains of fungus were identified as four species: Saccharomycopsis fibuligera, Saccharomycopsis malanga, Pichia kudriavzevii, and Saccharomyces cerevisiae.
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The flavor quality and bacterial taxa of black high-temperature Daqu (black-HTD), white hightemperature Daqu (white-HTD), and yellow high-temperature Daqu (yellow-HTD) produced by Longzhongdui wine company were analyzed using electronic sensing and MiSeq high-throughput sequencing technologies, respectively. It was found that aromatic components, alkanes and lipids were relatively abundant in the white-HTD, while sulfur compounds, alcohols, aldehydes and ketones were relatively abundant in the black-HTD, and yellowHTD exhibited intermediate levels of these aroma components between black and white-HTD. In terms of taste, black-HTD exhibited unique taste qualities, significantly surpassing white-and yellow-HTD in acidity, bitterness, astringency, richness (aftertaste of umami), aftertaste-A (aftertaste of bitter) and aftertaste-B indicators (aftertaste of astringent) (P < 0. 05). In terms of microbial composition, no significant differences in bacterial diversity were observed among the three types of HTD. However, the bacterial abundance was significantly higher in white-HTD than in black-HTD (P < 0. 05). The dominant bacterial genera in the three colors of HTD were mainly Saccharopolyspora (28. 95%), Thermoactinomyces (21. 07%), Kroppenstedtia (10. 06%), and Bacillus (8. 94%). A significant correlation was found between the microbial community structure and flavor quality of the three types of high-temperature daqu. Specifically, Kroppenstedtia showed a significant positive correlation with the response values of W1C (sensitive to aromatic hydrocarbon compounds) and W3C (sensitive to ammonia and aromatic components) (P<0. 05). Thermoactinomyces and Weissella exhibited significant positive correlations with umami indicators but significant negative correlations with sourness, astringency, aftertaste A, and aftertaste B (P< 0. 05).
The flavor quality and bacterial taxa of black high-temperature Daqu (black-HTD), white hightemperature Daqu (white-HTD), and yellow high-temperature Daqu (yellow-HTD) produced by Longzhongdui wine company were analyzed using electronic sensing and MiSeq high-throughput sequencing technologies, respectively. It was found that aromatic components, alkanes and lipids were relatively abundant in the white-HTD, while sulfur compounds, alcohols, aldehydes and ketones were relatively abundant in the black-HTD, and yellowHTD exhibited intermediate levels of these aroma components between black and white-HTD. In terms of taste, black-HTD exhibited unique taste qualities, significantly surpassing white-and yellow-HTD in acidity, bitterness, astringency, richness (aftertaste of umami), aftertaste-A (aftertaste of bitter) and aftertaste-B indicators (aftertaste of astringent) (P < 0. 05). In terms of microbial composition, no significant differences in bacterial diversity were observed among the three types of HTD. However, the bacterial abundance was significantly higher in white-HTD than in black-HTD (P < 0. 05). The dominant bacterial genera in the three colors of HTD were mainly Saccharopolyspora (28. 95%), Thermoactinomyces (21. 07%), Kroppenstedtia (10. 06%), and Bacillus (8. 94%). A significant correlation was found between the microbial community structure and flavor quality of the three types of high-temperature daqu. Specifically, Kroppenstedtia showed a significant positive correlation with the response values of W1C (sensitive to aromatic hydrocarbon compounds) and W3C (sensitive to ammonia and aromatic components) (P<0. 05). Thermoactinomyces and Weissella exhibited significant positive correlations with umami indicators but significant negative correlations with sourness, astringency, aftertaste A, and aftertaste B (P< 0. 05).
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In order to explore the practical application of native Saccharomyces cerevisiae in the fermentation of Haihong fruit wine. This study used laboratory isolation and selection of the S. cerevisiae CDJQ6-3 to prepare fermented low-alcohol Haihong fruit wine. The dynamic quality changes of low-alcohol (with an alcohol content of 5%vol) Haihong fruit wine during fermentation were studied based on conventional physicochemistry and electronic sensing technology. The results analysis showed that the contents of soluble solid, total sugar and reducing sugar and pH value of low-alcohol Haihong fruit wine showed a decreasing trend during fermentation, while the alcohol content and total acid content showed an increasing trend. In terms of color, low-alcohol Haihong fruit wine as a whole presents a bright red-yellow tone. In terms of the composition of flavor substances, the contents of volatile substances such as nitrogen oxides, sulfides, terpenoids, methane, ethanol, alkanes and organic sulfides gradually accumulated during fermentation, while the contents of aromatic substances gradually decreased. In terms of taste characteristics, the sourness and astringency of low-alcohol Haihong fruit wine increased gradually during fermentation. Compared to the later stages of fermentation (6 ~ 14), the low-alcohol Haihong fruit wine in the early stage of fermentation (1 ~ 6 d) has better quality characteristics, manifested as a higher red-greenness(a*) and aromatic substance content. At the same time, saltiness, astringency and umami aftertaste were significantly higher (P<0. 05), while the contents of nitrogen oxides, hydrogen, methane, (organic) sulfides, terpenoids, ethanol and alkanes, as well as the acidity (absolute value), bitterness and astringency were significantly lower (P < 0. 05). It can be concluded that the quality of low-alcohol Haihong fruit wine prepared by S. cerevisiae CDJQ6-3 fermentation showed more excellent quality characteristics in the early stage of fermentation.
In order to explore the practical application of native Saccharomyces cerevisiae in the fermentation of Haihong fruit wine. This study used laboratory isolation and selection of the S. cerevisiae CDJQ6-3 to prepare fermented low-alcohol Haihong fruit wine. The dynamic quality changes of low-alcohol (with an alcohol content of 5%vol) Haihong fruit wine during fermentation were studied based on conventional physicochemistry and electronic sensing technology. The results analysis showed that the contents of soluble solid, total sugar and reducing sugar and pH value of low-alcohol Haihong fruit wine showed a decreasing trend during fermentation, while the alcohol content and total acid content showed an increasing trend. In terms of color, low-alcohol Haihong fruit wine as a whole presents a bright red-yellow tone. In terms of the composition of flavor substances, the contents of volatile substances such as nitrogen oxides, sulfides, terpenoids, methane, ethanol, alkanes and organic sulfides gradually accumulated during fermentation, while the contents of aromatic substances gradually decreased. In terms of taste characteristics, the sourness and astringency of low-alcohol Haihong fruit wine increased gradually during fermentation. Compared to the later stages of fermentation (6 ~ 14), the low-alcohol Haihong fruit wine in the early stage of fermentation (1 ~ 6 d) has better quality characteristics, manifested as a higher red-greenness(a*) and aromatic substance content. At the same time, saltiness, astringency and umami aftertaste were significantly higher (P<0. 05), while the contents of nitrogen oxides, hydrogen, methane, (organic) sulfides, terpenoids, ethanol and alkanes, as well as the acidity (absolute value), bitterness and astringency were significantly lower (P < 0. 05). It can be concluded that the quality of low-alcohol Haihong fruit wine prepared by S. cerevisiae CDJQ6-3 fermentation showed more excellent quality characteristics in the early stage of fermentation.
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To effectively improve the quality of fermented jujube juice, this study investigated the effects of ultrasonic treatment on Lactobacillus plantarum CICC 20022 at different growth stages prior to inoculation into jujube juice for fermentation. Key quality parameters including viable cell count, total sugars, titratable acidity, total flavonoids, total phenolics, antioxidant capacity and β-glucosidase activity were systematically evaluated. The results indicated that compared to the control group, the viable cell count in the logarithmic phase ultrasoundtreated group was significantly increased by 1. 15 lg CFU/mL. The contents of titratable acid, total flavonoid and total phenol were elevated by 31. 25%, 54. 17% and 19. 05%, respectively. Moreover, the DPPH and ABTS+ radical scavenging activities were improved by 28. 26% and 19. 04% (P<0. 05), respectively. However, the total sugar and ascorbic acid contents exhibited a declining trend across different treatment stages. Additionally, both intracellular and extracellular β-glucosidase activities reached their peak values (0. 07 U/mL) in the logarithmic phase ultrasound-treated group. Sensory evaluation revealed no significant difference between the ultrasound-treated group and the control group (P > 0. 05). Ultrasound treatment could accelerate the formation of metabolites by directional regulation of the growth and metabolic activity of L. plantarum CICC 20022, and significantly improve the content of bioactive substances and flavor quality in fermented jujube juice.
To effectively improve the quality of fermented jujube juice, this study investigated the effects of ultrasonic treatment on Lactobacillus plantarum CICC 20022 at different growth stages prior to inoculation into jujube juice for fermentation. Key quality parameters including viable cell count, total sugars, titratable acidity, total flavonoids, total phenolics, antioxidant capacity and β-glucosidase activity were systematically evaluated. The results indicated that compared to the control group, the viable cell count in the logarithmic phase ultrasoundtreated group was significantly increased by 1. 15 lg CFU/mL. The contents of titratable acid, total flavonoid and total phenol were elevated by 31. 25%, 54. 17% and 19. 05%, respectively. Moreover, the DPPH and ABTS+ radical scavenging activities were improved by 28. 26% and 19. 04% (P<0. 05), respectively. However, the total sugar and ascorbic acid contents exhibited a declining trend across different treatment stages. Additionally, both intracellular and extracellular β-glucosidase activities reached their peak values (0. 07 U/mL) in the logarithmic phase ultrasound-treated group. Sensory evaluation revealed no significant difference between the ultrasound-treated group and the control group (P > 0. 05). Ultrasound treatment could accelerate the formation of metabolites by directional regulation of the growth and metabolic activity of L. plantarum CICC 20022, and significantly improve the content of bioactive substances and flavor quality in fermented jujube juice.
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In order to develop diversified apple juice concentrate natural flavors and improve the functional focus of the products, the apple juice concentrate was finely processed by using multi-stage membrane separation, and the apple characteristic flavor groups with outstanding characteristics were located by sensory evaluation. The obtained characteristic flavor groups were recombined. The pyrolytic products of recombined products with better sensory effects were analyzed by using Py-GC/MS. The results showed that: Four groups were obtained by three stages membrane separation, among which the sensory effects of 50 nm retention solution, 50 kDa retention solution and 2 nm retention solution showed distinct characteristics. By adjusting the proportions of the three characteristic flavor groups, recombinant products can be obtained with an effect superior to that of apple juice concentrate before separation. The pyrolytic products of preferred recombined products are mainly composed of heterocyclic compounds and cyclopentanone derivative, including caramel, sweet, fruit and other aroma types. This study provides a technical reference for the fine processing of natural tobacco flavors.
In order to develop diversified apple juice concentrate natural flavors and improve the functional focus of the products, the apple juice concentrate was finely processed by using multi-stage membrane separation, and the apple characteristic flavor groups with outstanding characteristics were located by sensory evaluation. The obtained characteristic flavor groups were recombined. The pyrolytic products of recombined products with better sensory effects were analyzed by using Py-GC/MS. The results showed that: Four groups were obtained by three stages membrane separation, among which the sensory effects of 50 nm retention solution, 50 kDa retention solution and 2 nm retention solution showed distinct characteristics. By adjusting the proportions of the three characteristic flavor groups, recombinant products can be obtained with an effect superior to that of apple juice concentrate before separation. The pyrolytic products of preferred recombined products are mainly composed of heterocyclic compounds and cyclopentanone derivative, including caramel, sweet, fruit and other aroma types. This study provides a technical reference for the fine processing of natural tobacco flavors.
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To address the corrosion issue in the collection pipelines of natural alkali brine, a composite anticorrosion coating system (EP +PDMS@ SiO2) was developed using epoxy resin (EP) and polydimethylsiloxane (PDMS) as matrix materials, with octadecyltrichlorosilane (OTS)-modified nano-silica (n-SiO2) particles as filler materials. The corrosion resistance of the coating was evaluated through Tafel polarization analysis, electrochemical impedance spectroscopy (EIS), and weight loss method. Results showed that the addition amount of n-SiO2 particles and modifier OTS were the key influencing factors, and the optimal addition amount was 2.1 g and 0.5 ~ 1.0 mL, respectively. When applied to N80 steel coupons, the optimized EP +PDMS@ SiO2 coating reduced the self-corrosion current by three orders of magnitude and increased charge transfer resistance by three orders of magnitude. The corrosion rate decreased from 2.004 4% to 0.029 2%. This advancement holds the anti-corrosion coating with n-SiO2 particles modified by OTS (EP + PDMS @ SiO2) had a significant effect on inhibiting the corrosion of natural alkali brine collection and transportation pipelines.
To address the corrosion issue in the collection pipelines of natural alkali brine, a composite anticorrosion coating system (EP +PDMS@ SiO2) was developed using epoxy resin (EP) and polydimethylsiloxane (PDMS) as matrix materials, with octadecyltrichlorosilane (OTS)-modified nano-silica (n-SiO2) particles as filler materials. The corrosion resistance of the coating was evaluated through Tafel polarization analysis, electrochemical impedance spectroscopy (EIS), and weight loss method. Results showed that the addition amount of n-SiO2 particles and modifier OTS were the key influencing factors, and the optimal addition amount was 2.1 g and 0.5 ~ 1.0 mL, respectively. When applied to N80 steel coupons, the optimized EP +PDMS@ SiO2 coating reduced the self-corrosion current by three orders of magnitude and increased charge transfer resistance by three orders of magnitude. The corrosion rate decreased from 2.004 4% to 0.029 2%. This advancement holds the anti-corrosion coating with n-SiO2 particles modified by OTS (EP + PDMS @ SiO2) had a significant effect on inhibiting the corrosion of natural alkali brine collection and transportation pipelines.
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In this study, the effects of selenomethionine on the in vitro digestibility of myofibrillar protein (MP) of pearl gentian grouper were studied by using a static in vitro digestion model to simulate gastric and intestinal digestion. The results showed as follows: after simulated gastric and intestinal digestion, the selenium content of high-level selenomethionine group (Y2 group) (0.130 mg/kg, 0.072 mg/kg) was significantly higher than that of control group (C group) and low-level selenomethionine group (Y1 group) (P < 0.05). However, the carbonyl content (2.02 nmol/mg, 2.59 nmol/mg), dityrosine content (3962 a. u. , 4062 a. u.), thiobarbituric acid (TBA) value (0.31 mg/kg, 0.32 mg/kg), and particle size (365 nm, 357 nm) of Y2 group were significantly lower than those in C group and Y1 group (P < 0.05). Besides, the UV absorption peaks and endogenous fluorescence intensities of the Y2 group were higher. The results showed that high-level selenomethionine delayed MP′s oxidation and denaturation process,and better maintained the structure of MP during digestion. The in vitro digestibility (62.19%, 67.25%) and the degree of hydrolysis (0.31 mmol/g, 0.34 mmol/g)of the Y1 group were significantly higher than those of the C group and Y2 group (P < 0.05). In conclusion, the supplementation of selenomethionine not only improves the antioxidant capacity of MP but also improves its in vitro digestibility, indicating that selenomethionine has potential application in improving the nutritional quality and stability of fish protein.
In this study, the effects of selenomethionine on the in vitro digestibility of myofibrillar protein (MP) of pearl gentian grouper were studied by using a static in vitro digestion model to simulate gastric and intestinal digestion. The results showed as follows: after simulated gastric and intestinal digestion, the selenium content of high-level selenomethionine group (Y2 group) (0.130 mg/kg, 0.072 mg/kg) was significantly higher than that of control group (C group) and low-level selenomethionine group (Y1 group) (P < 0.05). However, the carbonyl content (2.02 nmol/mg, 2.59 nmol/mg), dityrosine content (3962 a. u. , 4062 a. u.), thiobarbituric acid (TBA) value (0.31 mg/kg, 0.32 mg/kg), and particle size (365 nm, 357 nm) of Y2 group were significantly lower than those in C group and Y1 group (P < 0.05). Besides, the UV absorption peaks and endogenous fluorescence intensities of the Y2 group were higher. The results showed that high-level selenomethionine delayed MP′s oxidation and denaturation process,and better maintained the structure of MP during digestion. The in vitro digestibility (62.19%, 67.25%) and the degree of hydrolysis (0.31 mmol/g, 0.34 mmol/g)of the Y1 group were significantly higher than those of the C group and Y2 group (P < 0.05). In conclusion, the supplementation of selenomethionine not only improves the antioxidant capacity of MP but also improves its in vitro digestibility, indicating that selenomethionine has potential application in improving the nutritional quality and stability of fish protein.
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Two different barley polyphenols were prepared by fermentation (Lactiplantibacillus plantarum dy-1) and enzymatic hydrolysis (sulfatase), respectively. The phenolic compounds composition of fermented barley polyphenols (FBP) and enzymatic hydrolysis barley polyphenols (EBP) were analyzed. The antioxidant abilities and lipid-lowering effects of FBP and EBP were further investigated. The results indicated that total phenol contents of EBP and FBP were 78.35 μg GAE/mL and 146.56 μg GAE/mL, respectively. The absolute contents of vanillin, benzoic acid, 2, 4-dihydroxybenzoic acid, epicatechin and salicylic acid were significantly different between EBP and FBP. Under the condition of the same total phenol content, vanillin, chlorogenic acid, and gallic acid are characteristic components of the EBP while benzoic acid, 3, 4-dimethoxybenzoic acid and epicatechin are characteristic components of FBP. Compared with EBP, the DPPH and ABTS+ free radical scavenging rates of FBP were increased by 36.8% and 13.3%. At 20 μg GAE/mL total phenol content, both FBP and EBP effectively reduced the accumulation of lipid droplets, and reduced the triglyceride content by 23.3% and 27.9%, respectively, in Caenorhabditis elegans. In terms of lipid-lowering mechanism, both FBP and EBP could promote the movement of C. elegans to accelerate its lipid consumption and inhibit the abnormal activation of the SBP-1 signaling pathway. The effect of EBP on the insulin/insulin-like growth factor signaling pathway was more significant than that of FBP (P< 0.05). In conclusion, when total phenol content is the same, the composition differences of barley polyphenols could significantly affect their antioxidant ability and lipid-lowering effect.
Two different barley polyphenols were prepared by fermentation (Lactiplantibacillus plantarum dy-1) and enzymatic hydrolysis (sulfatase), respectively. The phenolic compounds composition of fermented barley polyphenols (FBP) and enzymatic hydrolysis barley polyphenols (EBP) were analyzed. The antioxidant abilities and lipid-lowering effects of FBP and EBP were further investigated. The results indicated that total phenol contents of EBP and FBP were 78.35 μg GAE/mL and 146.56 μg GAE/mL, respectively. The absolute contents of vanillin, benzoic acid, 2, 4-dihydroxybenzoic acid, epicatechin and salicylic acid were significantly different between EBP and FBP. Under the condition of the same total phenol content, vanillin, chlorogenic acid, and gallic acid are characteristic components of the EBP while benzoic acid, 3, 4-dimethoxybenzoic acid and epicatechin are characteristic components of FBP. Compared with EBP, the DPPH and ABTS+ free radical scavenging rates of FBP were increased by 36.8% and 13.3%. At 20 μg GAE/mL total phenol content, both FBP and EBP effectively reduced the accumulation of lipid droplets, and reduced the triglyceride content by 23.3% and 27.9%, respectively, in Caenorhabditis elegans. In terms of lipid-lowering mechanism, both FBP and EBP could promote the movement of C. elegans to accelerate its lipid consumption and inhibit the abnormal activation of the SBP-1 signaling pathway. The effect of EBP on the insulin/insulin-like growth factor signaling pathway was more significant than that of FBP (P< 0.05). In conclusion, when total phenol content is the same, the composition differences of barley polyphenols could significantly affect their antioxidant ability and lipid-lowering effect.
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In order to investigate the relationship between the viscosity of cigarette ash and the ash integrity of cigarette, a method was established to determine the macroscopic viscosity factor (MVI) of cigarette ash by using optical microrheometer. The MVI and ash value, gray value and ash holding capacity of different brands of cigarettes were determined, andthe relationship between cigarette ash MVI and ash integrity of cigarette was studied through correlation analysis The results show that the stability of MVI curve can be greatly improved by using flour as the stabilizer to prepare the mixed sample of soot/flour, which meets the requirement of distinguishing the viscosity difference of different brands of cigarette ash. The Logistic function can fit the MVI curve well, and its determination coefficient is above 0.99. The MVI of cigarette ash was positively correlated with ash value and gray value of cigarette pack, and the visual effect of ash column became worse with the increase of MVI. Therefore, appropriate reduction of soot MVI is beneficial to improve the ash integrity of cigarette.
In order to investigate the relationship between the viscosity of cigarette ash and the ash integrity of cigarette, a method was established to determine the macroscopic viscosity factor (MVI) of cigarette ash by using optical microrheometer. The MVI and ash value, gray value and ash holding capacity of different brands of cigarettes were determined, andthe relationship between cigarette ash MVI and ash integrity of cigarette was studied through correlation analysis The results show that the stability of MVI curve can be greatly improved by using flour as the stabilizer to prepare the mixed sample of soot/flour, which meets the requirement of distinguishing the viscosity difference of different brands of cigarette ash. The Logistic function can fit the MVI curve well, and its determination coefficient is above 0.99. The MVI of cigarette ash was positively correlated with ash value and gray value of cigarette pack, and the visual effect of ash column became worse with the increase of MVI. Therefore, appropriate reduction of soot MVI is beneficial to improve the ash integrity of cigarette.
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No rapid method existed for detecting blend ratios on production lines, hyperspectral imaging technology and machine learning methods were used to collect spectral data from mixed tobacco with different blend ratios. The effects of single and combined preprocessing techniques on model performance were explored. Regression models were established using partial least squares regression ( PLSR) and support vector machine regression ( SVR). Feature wavelength selection was performed with least angle regression (LARS), successive projections algorithm (SPA), competitive adaptive reweighted sampling ( CARS), and genetic algorithm ( GA) to build simplified models. The results showed that preprocessing methods, either individually or combined, affected model accuracy. The combined wavelet transform and SG filtering ( Wave + SG) method reduced mean absolute percentage error (MAPE) by 1. 2 percentage points compared to raw data. The Wave+SG-GA-PLSR model performed best, with MAPE of 1. 415% and 1. 531% for the training and test sets of two-component blends, respectively. This method was also applicable to multi-component blends, with MAPE in three-component and four-component blends below 8. 3615%. Hyperspectral imaging combined with machine learning accurately predicted the proportions of components in mixed tobacco, providing a reference for online monitoring and quality control in cigarette production.
No rapid method existed for detecting blend ratios on production lines, hyperspectral imaging technology and machine learning methods were used to collect spectral data from mixed tobacco with different blend ratios. The effects of single and combined preprocessing techniques on model performance were explored. Regression models were established using partial least squares regression ( PLSR) and support vector machine regression ( SVR). Feature wavelength selection was performed with least angle regression (LARS), successive projections algorithm (SPA), competitive adaptive reweighted sampling ( CARS), and genetic algorithm ( GA) to build simplified models. The results showed that preprocessing methods, either individually or combined, affected model accuracy. The combined wavelet transform and SG filtering ( Wave + SG) method reduced mean absolute percentage error (MAPE) by 1. 2 percentage points compared to raw data. The Wave+SG-GA-PLSR model performed best, with MAPE of 1. 415% and 1. 531% for the training and test sets of two-component blends, respectively. This method was also applicable to multi-component blends, with MAPE in three-component and four-component blends below 8. 3615%. Hyperspectral imaging combined with machine learning accurately predicted the proportions of components in mixed tobacco, providing a reference for online monitoring and quality control in cigarette production.
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To explore novel methods for improving the gel properties of myofibrillar protein (MP) emulsion gels under low salt condition, pre-emulsified plant oil emulsion was first prepared using the complex of chitin particle (CP) and water-soluble proanthocyanidin (PC), and then mixed with MP to prepare MP emulsion gels. The gel properties of MP emulsion gels were studied under low-salt conditions (0. 3 mol/L NaCl). It was found that under low NaCl conditions, CP and PC could synergistically improve the gel properties of MP emulsion gels. Namely, the gel strength (226. 79 g) and water holding capacity (97. 64%) of the CP-PC(3/2)-MP emulsion gel prepared by combining CP and PC in a ratio of 3:2 were higher than that of other samples. This was because CP-PC (3/2) complex had lower interfacial tension and Zeta-potential, and the droplets stabilized by the complex were smaller than those stabilized by CP alone, resulting in a more compact network structure in the CP-PC (3/2)-MP emulsion gel. Therefore, preparing emulsified plant oil by combining CP and PC was an effective method to improve the quality of emulsified meat products under low-salt conditions.
To explore novel methods for improving the gel properties of myofibrillar protein (MP) emulsion gels under low salt condition, pre-emulsified plant oil emulsion was first prepared using the complex of chitin particle (CP) and water-soluble proanthocyanidin (PC), and then mixed with MP to prepare MP emulsion gels. The gel properties of MP emulsion gels were studied under low-salt conditions (0. 3 mol/L NaCl). It was found that under low NaCl conditions, CP and PC could synergistically improve the gel properties of MP emulsion gels. Namely, the gel strength (226. 79 g) and water holding capacity (97. 64%) of the CP-PC(3/2)-MP emulsion gel prepared by combining CP and PC in a ratio of 3:2 were higher than that of other samples. This was because CP-PC (3/2) complex had lower interfacial tension and Zeta-potential, and the droplets stabilized by the complex were smaller than those stabilized by CP alone, resulting in a more compact network structure in the CP-PC (3/2)-MP emulsion gel. Therefore, preparing emulsified plant oil by combining CP and PC was an effective method to improve the quality of emulsified meat products under low-salt conditions.
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In order to understand the internal mechanism of the difference in the sensory quality of filler tobacco leaves after fermentation in Yunnan, taking the filler tobacco leaves of different grades (B1,X1,C1,C2,C3,C4) after fermentation as the research object. The sensory quality of different grades of filler tobacco leaves was evaluated, and their metabolome were determined with the help of GC-MS technology, and the principal component analysis(PCA), orthogonal partial least squares discriminant analysis (OPLS-DA) and KEGG metabolic pathway enrichment analysis were used for comparative analysis of differences between groups. The results showed that the C1 had more aroma, less irritation, and more aftertaste than others. There were 123 kinds of significantly differential metabolites among different grades of filler tobacco leaves, and 35 kinds of significantly differential metabolites among different grades of filler tobacco leaves, mainly heterocyclic compounds, aldehydes, ethers, carboxylic acids and aromatic compounds. Among them, (E)-butyl-2-enonitrile was a highly abundant and significantly differential metabolite in the four comparison groups with the participation of C1, and the three metabolic pathways of cyanoamino acid metabolism, aromatic compound degradation and butyric acid metabolism were significantly different in the comparison groups with the participation of C1. The (E)-buta-2-enonitrile may cause differences in metabolites of different grades of filler tobacco leaves through the accumulation and action of metabolites which related to the above three metabolic pathways, and finally cause differences in the sensory quality of different grades of filler tobacco leaves after fermentation in Yunnan.
In order to understand the internal mechanism of the difference in the sensory quality of filler tobacco leaves after fermentation in Yunnan, taking the filler tobacco leaves of different grades (B1,X1,C1,C2,C3,C4) after fermentation as the research object. The sensory quality of different grades of filler tobacco leaves was evaluated, and their metabolome were determined with the help of GC-MS technology, and the principal component analysis(PCA), orthogonal partial least squares discriminant analysis (OPLS-DA) and KEGG metabolic pathway enrichment analysis were used for comparative analysis of differences between groups. The results showed that the C1 had more aroma, less irritation, and more aftertaste than others. There were 123 kinds of significantly differential metabolites among different grades of filler tobacco leaves, and 35 kinds of significantly differential metabolites among different grades of filler tobacco leaves, mainly heterocyclic compounds, aldehydes, ethers, carboxylic acids and aromatic compounds. Among them, (E)-butyl-2-enonitrile was a highly abundant and significantly differential metabolite in the four comparison groups with the participation of C1, and the three metabolic pathways of cyanoamino acid metabolism, aromatic compound degradation and butyric acid metabolism were significantly different in the comparison groups with the participation of C1. The (E)-buta-2-enonitrile may cause differences in metabolites of different grades of filler tobacco leaves through the accumulation and action of metabolites which related to the above three metabolic pathways, and finally cause differences in the sensory quality of different grades of filler tobacco leaves after fermentation in Yunnan.
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To develop a novel tobacco flavoring, low-grade tobacco leaves were enzymatically treated and then co-extracted with dried rose petals. The extract was prepared using an organic solvent heating reflux method. Single-factor and response surface experiments were conducted to optimize the co-extraction parameters, including ethanol volume fraction, mixing ratio of tobacco powder to rose powder, and material ratio. The differences in aroma components between individually extracted and co-extracted samples were compared, and their effects on cigarette flavoring were analyzed. The results showed that the optimal enzymatic hydrolysis conditions for low-grade tobacco leaves were: enzymatic hydrolysis temperature of 50 ℃, enzymatic hydrolysis time of 6 h, and enzyme addition of 150 U / g of tobacco. The factors influencing the content of aroma compounds were ranked as follows: ethanol volume fraction> mixing ratio of tobacco powder to rose powder> material ratio. The optimal extraction conditions were determined as: ethanol volume fraction of 69%, mixing ratio (tobacco powder:rose powder) of 1. 8 ∶1, and material ratio of 1 ∶35. The volatile components detected in the rose sample, tobacco powder sample, and co-extracted sample were 44, 47, and 64, respectively, with total volatile contents of 325. 19 μg / g, 1289. 6 μg / g, and 1642. 89 μg / g, respectively. The co-extracted sample exhibited significantly higher levels of alcohols, esters, aldehydes, and ketones compared to individually extracted samples, while the nicotine content was reduced. When the co-extracted sample under optimal conditions was applied to cigarettes, the sensory quality of the cigarettes improved significantly. The cigarettes displayed enhanced aroma quality with floral and sweet notes, a richer and fuller fragrance, reduced irritation, and a cleaner, more comfortable aftertaste. This study demonstrates the potential of utilizing enzymatically treated low-grade tobacco leaves and rose petals for developing high-quality tobacco flavorings with improved sensory characteristics.
To develop a novel tobacco flavoring, low-grade tobacco leaves were enzymatically treated and then co-extracted with dried rose petals. The extract was prepared using an organic solvent heating reflux method. Single-factor and response surface experiments were conducted to optimize the co-extraction parameters, including ethanol volume fraction, mixing ratio of tobacco powder to rose powder, and material ratio. The differences in aroma components between individually extracted and co-extracted samples were compared, and their effects on cigarette flavoring were analyzed. The results showed that the optimal enzymatic hydrolysis conditions for low-grade tobacco leaves were: enzymatic hydrolysis temperature of 50 ℃, enzymatic hydrolysis time of 6 h, and enzyme addition of 150 U / g of tobacco. The factors influencing the content of aroma compounds were ranked as follows: ethanol volume fraction> mixing ratio of tobacco powder to rose powder> material ratio. The optimal extraction conditions were determined as: ethanol volume fraction of 69%, mixing ratio (tobacco powder:rose powder) of 1. 8 ∶1, and material ratio of 1 ∶35. The volatile components detected in the rose sample, tobacco powder sample, and co-extracted sample were 44, 47, and 64, respectively, with total volatile contents of 325. 19 μg / g, 1289. 6 μg / g, and 1642. 89 μg / g, respectively. The co-extracted sample exhibited significantly higher levels of alcohols, esters, aldehydes, and ketones compared to individually extracted samples, while the nicotine content was reduced. When the co-extracted sample under optimal conditions was applied to cigarettes, the sensory quality of the cigarettes improved significantly. The cigarettes displayed enhanced aroma quality with floral and sweet notes, a richer and fuller fragrance, reduced irritation, and a cleaner, more comfortable aftertaste. This study demonstrates the potential of utilizing enzymatically treated low-grade tobacco leaves and rose petals for developing high-quality tobacco flavorings with improved sensory characteristics.
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To obtain functional acyl sugar acyltransferase NtASAT2 of Nicotiana tabacum L., bioinformatic methods were applied to analyze and predict the sequences and structure of NtASAT2. The gene of NtASAT2 was cloned, prokaryotic expressed, and then purified. T prokaryotic expressed, and then purified. The function of the recombinant protein was verified through enzymatic catalysis. The results showed that in the secondary structure of NtASAT2, α-helices and random coils account for a large proportion with 39. 04% and 41. 13%, respectively. The amino acid sequence of NtASAT2 was highly similar to that of sticky tobacco NacASAT2. The content of soluble NtASAT2 in the recombinant protein expressed by prokaryotic cell BL21 (DE3) was relatively low, and the affinity of NtASAT2 to nickel column was weak. After purification, only a small amount of the target protein was obtained. In enzymatic reaction systems containing substrates, NtASAT2 showed enzyme activity and catalyzed the formation of sucrose diesters. The research results could provide a theoretical basis for the application of acyl sugar acyltransferase in enzymatic synthesis of sucrose esters.
To obtain functional acyl sugar acyltransferase NtASAT2 of Nicotiana tabacum L., bioinformatic methods were applied to analyze and predict the sequences and structure of NtASAT2. The gene of NtASAT2 was cloned, prokaryotic expressed, and then purified. T prokaryotic expressed, and then purified. The function of the recombinant protein was verified through enzymatic catalysis. The results showed that in the secondary structure of NtASAT2, α-helices and random coils account for a large proportion with 39. 04% and 41. 13%, respectively. The amino acid sequence of NtASAT2 was highly similar to that of sticky tobacco NacASAT2. The content of soluble NtASAT2 in the recombinant protein expressed by prokaryotic cell BL21 (DE3) was relatively low, and the affinity of NtASAT2 to nickel column was weak. After purification, only a small amount of the target protein was obtained. In enzymatic reaction systems containing substrates, NtASAT2 showed enzyme activity and catalyzed the formation of sucrose diesters. The research results could provide a theoretical basis for the application of acyl sugar acyltransferase in enzymatic synthesis of sucrose esters.
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Aiming at the key issues of the development and utilization of tobacco biological resources for non-cigarette manufacturing, the current status of foreign technology research and development is sorted out from the aspects of extraction of tobacco active substances and utilization of fiber materials, pointing out that: the active components of tobacco include nicotine, cannabinoid alcohol, polyphenols, proteins, tetraacyl sucrose esters and tobacco tissues (chloroplasts, mitochondria), etc.. Among these, the content and added value of nicotine, chlorogenic acid and cannabinoid alcohol are relatively high, and the extraction technology is more simple. These components have a significant market potential in the fields of pesticides, pharmaceuticals, and tobacco product additives, and have already been widely commercialized abroad. The utilization of fiber materials includes animal feed, fibrous material (paper, fiberboard, particleboard, nitrocellulose), oligosaccharides and biochar fertilizers. The primary directions for large-scale utilization of these materials are the production of biochar-based organic fertilizers, paper, and fiberboard, which are supported by relatively mature technologies. However, the cost associated with these processes remains relatively high, and there have been initial explorations into industrialization.. In the future, in order to further promote the development of the emerging industry of multi-purpose utilization of tobacco, in the scenario of novel tobacco product additives and pharmaceutical use, the extraction of nicotine, cannabinol and aroma-causing components of tobacco is an important research direction; in the scenario of feed application, the cultivation of new varieties of tobacco is an important direction of development; in the scenario of large-scale agricultural application, multi-functional coupling of organic fertilizer based on bio-carbon from tobacco waste resources is an important direction of development. In addition, within the scope of cost permitting, reinforced paper and fiberboard will also be one of the key R&D directions in the future.
Aiming at the key issues of the development and utilization of tobacco biological resources for non-cigarette manufacturing, the current status of foreign technology research and development is sorted out from the aspects of extraction of tobacco active substances and utilization of fiber materials, pointing out that: the active components of tobacco include nicotine, cannabinoid alcohol, polyphenols, proteins, tetraacyl sucrose esters and tobacco tissues (chloroplasts, mitochondria), etc.. Among these, the content and added value of nicotine, chlorogenic acid and cannabinoid alcohol are relatively high, and the extraction technology is more simple. These components have a significant market potential in the fields of pesticides, pharmaceuticals, and tobacco product additives, and have already been widely commercialized abroad. The utilization of fiber materials includes animal feed, fibrous material (paper, fiberboard, particleboard, nitrocellulose), oligosaccharides and biochar fertilizers. The primary directions for large-scale utilization of these materials are the production of biochar-based organic fertilizers, paper, and fiberboard, which are supported by relatively mature technologies. However, the cost associated with these processes remains relatively high, and there have been initial explorations into industrialization.. In the future, in order to further promote the development of the emerging industry of multi-purpose utilization of tobacco, in the scenario of novel tobacco product additives and pharmaceutical use, the extraction of nicotine, cannabinol and aroma-causing components of tobacco is an important research direction; in the scenario of feed application, the cultivation of new varieties of tobacco is an important direction of development; in the scenario of large-scale agricultural application, multi-functional coupling of organic fertilizer based on bio-carbon from tobacco waste resources is an important direction of development. In addition, within the scope of cost permitting, reinforced paper and fiberboard will also be one of the key R&D directions in the future.
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The pea-oat complex protein gel (POPG) was taken as the research object, and the gel strength, water holding capacity (WHC), free sulfhydryl content, disulfide bond content and microstructure were cmeasured to investigate the effects of different enzymes (papain, trypsin, neutral protease, transglutaminase (TG enzyme) and laccase) treatment on the properties of POPG. The ratio of pea protein to oat protein, the mass fraction of complex protein solution and the amount of TG enzyme addition were usel as factors to optimize the formula of POPG by single factor and response surface test. When the addition of TG enzyme was 40 U / g, POPG showed good gel strength (83. 00 g) and WHC (88. 79%). Besides, the above POPG showed lower free sulfhydryl content, higher disulfide bond content, and uniform microstructure. The best formula of complex protein gel was that the ratio of pea protein to oat protein was 1 ∶ 0. 4, the mass fraction of the composite protein solution was 20%, and the TG enzyme addition was 40 U / g. The complex protein gel prepared according to this formula showed a good gel strength (78. 00 g). The POPG prepared in this study holds promise as an animal fat substitnte,offering insights for the processing of green food in the futnre.
The pea-oat complex protein gel (POPG) was taken as the research object, and the gel strength, water holding capacity (WHC), free sulfhydryl content, disulfide bond content and microstructure were cmeasured to investigate the effects of different enzymes (papain, trypsin, neutral protease, transglutaminase (TG enzyme) and laccase) treatment on the properties of POPG. The ratio of pea protein to oat protein, the mass fraction of complex protein solution and the amount of TG enzyme addition were usel as factors to optimize the formula of POPG by single factor and response surface test. When the addition of TG enzyme was 40 U / g, POPG showed good gel strength (83. 00 g) and WHC (88. 79%). Besides, the above POPG showed lower free sulfhydryl content, higher disulfide bond content, and uniform microstructure. The best formula of complex protein gel was that the ratio of pea protein to oat protein was 1 ∶ 0. 4, the mass fraction of the composite protein solution was 20%, and the TG enzyme addition was 40 U / g. The complex protein gel prepared according to this formula showed a good gel strength (78. 00 g). The POPG prepared in this study holds promise as an animal fat substitnte,offering insights for the processing of green food in the futnre.
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Abstract:
To make full use of the discarded tobacco leaves, and produce multiple fine processing products, tobacco extract was obtained from discarded tobacco leaves, and the tobacco extract was finely processed using membrane separation and two-dimensional column chromatography separation techniques. Sensory evaluation screened out characteristic flavor groups with prominent style features, and carried out recombination between characteristic flavor groups. Py-GC-MS was used to analyze the recombinant products. The results showed that the yield of tobacco extract obtained by water extraction was the highest and the overall sensory effect was good; A total of 16 groups were obtained through precision processing, among which the sensory effects of membrane separation of 5nm retention solution and column chromatography separation of A1, C1, and E2 fractions showed distinct characteristics, serving as the characteristic flavor groups of tobacco extracts; Among the recombinant products, products 1 and 2 can enhance the characteristics of tobacco aroma, baking aroma, light aroma, and sweet aroma of cigarettes, and have a good overall sensory effect; The thermal decomposition products of recombinant products 1 and 2 are mainly composed of heterocyclic and aromatic compounds, including sweet, light, nutty and other aroma types. This research provided reference to pluralism products preparation of natural flavors.
To make full use of the discarded tobacco leaves, and produce multiple fine processing products, tobacco extract was obtained from discarded tobacco leaves, and the tobacco extract was finely processed using membrane separation and two-dimensional column chromatography separation techniques. Sensory evaluation screened out characteristic flavor groups with prominent style features, and carried out recombination between characteristic flavor groups. Py-GC-MS was used to analyze the recombinant products. The results showed that the yield of tobacco extract obtained by water extraction was the highest and the overall sensory effect was good; A total of 16 groups were obtained through precision processing, among which the sensory effects of membrane separation of 5nm retention solution and column chromatography separation of A1, C1, and E2 fractions showed distinct characteristics, serving as the characteristic flavor groups of tobacco extracts; Among the recombinant products, products 1 and 2 can enhance the characteristics of tobacco aroma, baking aroma, light aroma, and sweet aroma of cigarettes, and have a good overall sensory effect; The thermal decomposition products of recombinant products 1 and 2 are mainly composed of heterocyclic and aromatic compounds, including sweet, light, nutty and other aroma types. This research provided reference to pluralism products preparation of natural flavors.
$v.latestStateEn
, Available online
Abstract:
The volatile components of navel oranges were extracted using spinning cone column (SCC) and steam distillation (SD) processes. Qualitative and quantitative analysis of the volatile components were performed by gas chromatography-mass spectrometry (GC-MS). Sensory evaluation combined with multivariate statistical analysis methods were used to identify and determine the main differential volatile components obtained by the two processes. The results demonstrated that the extraction rate of volatile components by the SCC process was markedly higher than that of SD. The volatile components extracted by SCC exhibited stronger fruity, sweet, floral, and green notes, whereas those extracted by SD displayed more pronounced fatty and woody notes. There were notable differences in the types and contents of volatile components extracted by the two methods, and a total of 110 volatile components were extracted, with 97 from the SCC process and 68 from the SD process. Based on a P<0. 05 and a variable importance in projection (VIP) value>1, 33 differential volatile components were screened out. Among them, myrcene, palmitoleic acid, (E)-β-ocimene, and ethyl palmitate were strongly correlated with woody and fatty notes, while (Z)-nerolidol, α-terpineol, D-limonene, and valencene were strongly correlated with fruity, floral, and sweet notes. This indicated that the SCC could efficiently extract these components and retain the fresh and natural aroma of navel orange.
The volatile components of navel oranges were extracted using spinning cone column (SCC) and steam distillation (SD) processes. Qualitative and quantitative analysis of the volatile components were performed by gas chromatography-mass spectrometry (GC-MS). Sensory evaluation combined with multivariate statistical analysis methods were used to identify and determine the main differential volatile components obtained by the two processes. The results demonstrated that the extraction rate of volatile components by the SCC process was markedly higher than that of SD. The volatile components extracted by SCC exhibited stronger fruity, sweet, floral, and green notes, whereas those extracted by SD displayed more pronounced fatty and woody notes. There were notable differences in the types and contents of volatile components extracted by the two methods, and a total of 110 volatile components were extracted, with 97 from the SCC process and 68 from the SD process. Based on a P<0. 05 and a variable importance in projection (VIP) value>1, 33 differential volatile components were screened out. Among them, myrcene, palmitoleic acid, (E)-β-ocimene, and ethyl palmitate were strongly correlated with woody and fatty notes, while (Z)-nerolidol, α-terpineol, D-limonene, and valencene were strongly correlated with fruity, floral, and sweet notes. This indicated that the SCC could efficiently extract these components and retain the fresh and natural aroma of navel orange.
$v.latestStateEn
, Available online
Abstract:
Using commercially availableHongdeng cherries (nine ripe) as the research object, after three kinds of ozone treatment with low, medium and high mass concentrations, and analysed the changes of physicochemical indexes and ultrastructures during the period of low-temperature storage, explored the effects of ozone treatment on the preservation effect of Hongdeng cherries. The results showed that different mass concentrations of ozone treatment effectively improved the storage quality of Hongdeng cherries, slowed down the increasing trend of decay rate, reduced the accumulation of malondialdehyde (MDA), the accumulation of lipid peroxidation products in cell membranes, slowed down the decline of hardness, and increased the anthocyanin content and antioxidant enzyme activities during the storage period. In particular, compared with the control group, the ozone treatment with medium mass concentration (6. 39 mg / m3) at the end of storage reduced the decay rate by 76. 19 %, increased the hardness by 36. 46 %, maintained the delta E (ΔE) and MDA contents at 69. 45 and 6. 83 μmol /g FW, and promoted the increase of anthocyanin content to 0. 581 ΔOD /g and superoxide dismutase (SOD) activity to 69. 31 U / g. At the same time, it induced the stomatal narrowing of the Hongdeng cherries pericarp, effectively controlled the water loss of the fruit, and maintained the cellular tissue structure by delaying the cell wall degradation, which ultimately achieved the purpose of improving the storage quality of Hongdeng cherries, prolonging the supply period of the market, and improving the economic benefits.
Using commercially availableHongdeng cherries (nine ripe) as the research object, after three kinds of ozone treatment with low, medium and high mass concentrations, and analysed the changes of physicochemical indexes and ultrastructures during the period of low-temperature storage, explored the effects of ozone treatment on the preservation effect of Hongdeng cherries. The results showed that different mass concentrations of ozone treatment effectively improved the storage quality of Hongdeng cherries, slowed down the increasing trend of decay rate, reduced the accumulation of malondialdehyde (MDA), the accumulation of lipid peroxidation products in cell membranes, slowed down the decline of hardness, and increased the anthocyanin content and antioxidant enzyme activities during the storage period. In particular, compared with the control group, the ozone treatment with medium mass concentration (6. 39 mg / m3) at the end of storage reduced the decay rate by 76. 19 %, increased the hardness by 36. 46 %, maintained the delta E (ΔE) and MDA contents at 69. 45 and 6. 83 μmol /g FW, and promoted the increase of anthocyanin content to 0. 581 ΔOD /g and superoxide dismutase (SOD) activity to 69. 31 U / g. At the same time, it induced the stomatal narrowing of the Hongdeng cherries pericarp, effectively controlled the water loss of the fruit, and maintained the cellular tissue structure by delaying the cell wall degradation, which ultimately achieved the purpose of improving the storage quality of Hongdeng cherries, prolonging the supply period of the market, and improving the economic benefits.
$v.latestStateEn
, Available online
Abstract:
Grapefruit peel was used as raw material, and carbon quantum dots (G-CQDs) were prepared by hydrothermal method to construct a green and simple fluorescence biosensor for Pb2+ detection in honeysuckle. The morphology, structure and optical properties of G-CODs were characterized by circular dichroism spectroscopy, transmission electron microscopy,ultraviolet-visible absorption spectroscopy and fluorescence spectroscopy. The experimental conditions of the fluorescent biosensor were optimized and its detection performance was analyzed. The results showed that the G-CQDs were spherical and uniformly distributed. The average particle size was 2. 41 nm, and the optimal excitation wavelength was 350 nm. The suitable experimental conditions for the fluorescence biosensor were as follows: Hemin concentration of 60 μmol / L, reaction time of 30 min, reaction temperature of 25℃, K+ concentration of 10 mmol / L and pH value of 6. 5. Compared with other metal ions (Ag+, Zn2+, Cd2+, Cu2+ and Hg2+), the fluorescence biosensor had higher selectivity for Pb2+, and its fluorescence intensity increased with the increase of Pb2+ mass concentration. In the linear range of 0. 1 ~ 5. 0 μg / mL, the linear relationship between the two was good, R2 was 0. 998 0, and the detection limit was 0. 063 9 μg / mL. Compared with the conventional method (ICP-MS method), the fluorescence biosensor had good accuracy, and had the advantages of green environmental protection, economical and effective, simple operation and so on.
Grapefruit peel was used as raw material, and carbon quantum dots (G-CQDs) were prepared by hydrothermal method to construct a green and simple fluorescence biosensor for Pb2+ detection in honeysuckle. The morphology, structure and optical properties of G-CODs were characterized by circular dichroism spectroscopy, transmission electron microscopy,ultraviolet-visible absorption spectroscopy and fluorescence spectroscopy. The experimental conditions of the fluorescent biosensor were optimized and its detection performance was analyzed. The results showed that the G-CQDs were spherical and uniformly distributed. The average particle size was 2. 41 nm, and the optimal excitation wavelength was 350 nm. The suitable experimental conditions for the fluorescence biosensor were as follows: Hemin concentration of 60 μmol / L, reaction time of 30 min, reaction temperature of 25℃, K+ concentration of 10 mmol / L and pH value of 6. 5. Compared with other metal ions (Ag+, Zn2+, Cd2+, Cu2+ and Hg2+), the fluorescence biosensor had higher selectivity for Pb2+, and its fluorescence intensity increased with the increase of Pb2+ mass concentration. In the linear range of 0. 1 ~ 5. 0 μg / mL, the linear relationship between the two was good, R2 was 0. 998 0, and the detection limit was 0. 063 9 μg / mL. Compared with the conventional method (ICP-MS method), the fluorescence biosensor had good accuracy, and had the advantages of green environmental protection, economical and effective, simple operation and so on.
$v.latestStateEn
, Available online
Abstract:
Electronic nose and head space-solid phase microextraction-gas chromatography mass spectrometry (HSSPME-GC-MS) combined with the odor activity values (OAV) and orthogonal partial least squares discriminant analysis (OPLS-DA) modelwere used to study the effects of Lactobacillus plantarum CICC 20022 fermentation on volatile aroma compounds in jujube juice. The results showed that fermented jujube juice contained more terpenes, sulfur compounds, aromatic compounds and organosulfur than unfermented jujube juice, and these compounds contribute the juice with more intense floral and fruity aroma. There had 48 and 42 volatile aroma compounds were identified with the total mass concentrations of 4 479. 54 μg / L and 6 943. 14 μg / L for unfermented and fermented jujube juice, respectively. The mass concentration of acid compounds in fermented jujube juice increased significantly, with decanoic acid increasing by 193. 68%, while the types of ester compounds were significantly decreased, and the isopropyl palmitate, citral and nerolidol acetone with floral and fruity aromas were newly formed in fermented jujube juice. The floral flavour of damasone has outstanding contribution to the fragrance of fermented jujube juice. The seven main different volatile aroma components were benzaldehyde, capric acid, benzyl alcohol, nonanoic acid, damastone, lauric acid and caproic acid. Therefore, fermentation with L. plantarum could enhance the overall flavor of jujube juice and give it a floral and fruity aroma.
Electronic nose and head space-solid phase microextraction-gas chromatography mass spectrometry (HSSPME-GC-MS) combined with the odor activity values (OAV) and orthogonal partial least squares discriminant analysis (OPLS-DA) modelwere used to study the effects of Lactobacillus plantarum CICC 20022 fermentation on volatile aroma compounds in jujube juice. The results showed that fermented jujube juice contained more terpenes, sulfur compounds, aromatic compounds and organosulfur than unfermented jujube juice, and these compounds contribute the juice with more intense floral and fruity aroma. There had 48 and 42 volatile aroma compounds were identified with the total mass concentrations of 4 479. 54 μg / L and 6 943. 14 μg / L for unfermented and fermented jujube juice, respectively. The mass concentration of acid compounds in fermented jujube juice increased significantly, with decanoic acid increasing by 193. 68%, while the types of ester compounds were significantly decreased, and the isopropyl palmitate, citral and nerolidol acetone with floral and fruity aromas were newly formed in fermented jujube juice. The floral flavour of damasone has outstanding contribution to the fragrance of fermented jujube juice. The seven main different volatile aroma components were benzaldehyde, capric acid, benzyl alcohol, nonanoic acid, damastone, lauric acid and caproic acid. Therefore, fermentation with L. plantarum could enhance the overall flavor of jujube juice and give it a floral and fruity aroma.
$v.latestStateEn
, Available online
Abstract:
To develop apricot pomace flavoring, the most effective aroma-producing strain was isolated and screened from apricot orchard soil. The process conditions for microbial fermentation of apricot pomace by this strain were optimized using single-factor experiments and Box-Behnken response surface methodology, and the key enzyme was preliminarily identified. The results showed that the strain LY13, identified as Wickerhamomyces, had the best aroma-producing effect. After fermentation of apricot pomace by this strain, the resulting product exhibited rich sweet, fruity, and floral aromas, with a high total content of alcohols, esters, and ketones in the fermentation liquid. The optimal fermentation conditions were a stirring speed of 145 r / min, a fermentation time of 49 hours, a fermentation temperature of 31℃, and an initial pH of 7. 1. Under these conditions, the total content of volatile aromatic compounds in the fermented product reached 135. 38 μg / g, and the key enzyme responsible for aroma production was mainly located in the cell membrane. This study provides a novel strain resource for aroma-producing microorganisms and a theoretical basis for the industrial production of apricot pomace flavoring through microbial fermentation.
To develop apricot pomace flavoring, the most effective aroma-producing strain was isolated and screened from apricot orchard soil. The process conditions for microbial fermentation of apricot pomace by this strain were optimized using single-factor experiments and Box-Behnken response surface methodology, and the key enzyme was preliminarily identified. The results showed that the strain LY13, identified as Wickerhamomyces, had the best aroma-producing effect. After fermentation of apricot pomace by this strain, the resulting product exhibited rich sweet, fruity, and floral aromas, with a high total content of alcohols, esters, and ketones in the fermentation liquid. The optimal fermentation conditions were a stirring speed of 145 r / min, a fermentation time of 49 hours, a fermentation temperature of 31℃, and an initial pH of 7. 1. Under these conditions, the total content of volatile aromatic compounds in the fermented product reached 135. 38 μg / g, and the key enzyme responsible for aroma production was mainly located in the cell membrane. This study provides a novel strain resource for aroma-producing microorganisms and a theoretical basis for the industrial production of apricot pomace flavoring through microbial fermentation.
2026, 41(3): 1-9.
doi: 10.12187/2026.03.001
Abstract:
The CRISPR/Cas12a gene editing system can efficiently recognize and cleave exogenous nucleic acids, thus driving the innovation and development of nucleic acid-based detection technologies for foodborne pathogens. This review summarizes the research progress on integrating CRISPR/Cas 12a-based detection with various isothermal amplification techniques, including loop-mediated isothermal amplification (LAMP), recombinase polymerase amplification (RPA), recombinase-mediated amplification (RAA), rolling circle amplification (RCA), hybridization chain reaction (HCR), strand displacement amplification (SDA), and exponential amplification reaction (EXPAR), for the detection of foodborne pathogens. The combination of CRISPR/Cas12a with various isothermal amplification techniques enables highly specific and sensitive visual detection of foodborne pathogens, offering advantages such as simple operation, rapidity, and no requirement for complex instrumentation, while still facing limitations including high reagent costs, narrow temperature control range, relatively complex procedures, stringent primer design requirements, and low standardization. Future directions for the integration of CRISPR/Cas12a with isothermal amplification techniques focus on improving detection throughput and accuracy, developing automated and integrated platforms, and leveraging smartphone-based and artificial intelligence-based systems, thereby enabling “sample-in, result-out” one-pot on-site detection and providing technical support for more efficient, sensitive, simple, and rapid detection of foodborne pathogens.
The CRISPR/Cas12a gene editing system can efficiently recognize and cleave exogenous nucleic acids, thus driving the innovation and development of nucleic acid-based detection technologies for foodborne pathogens. This review summarizes the research progress on integrating CRISPR/Cas 12a-based detection with various isothermal amplification techniques, including loop-mediated isothermal amplification (LAMP), recombinase polymerase amplification (RPA), recombinase-mediated amplification (RAA), rolling circle amplification (RCA), hybridization chain reaction (HCR), strand displacement amplification (SDA), and exponential amplification reaction (EXPAR), for the detection of foodborne pathogens. The combination of CRISPR/Cas12a with various isothermal amplification techniques enables highly specific and sensitive visual detection of foodborne pathogens, offering advantages such as simple operation, rapidity, and no requirement for complex instrumentation, while still facing limitations including high reagent costs, narrow temperature control range, relatively complex procedures, stringent primer design requirements, and low standardization. Future directions for the integration of CRISPR/Cas12a with isothermal amplification techniques focus on improving detection throughput and accuracy, developing automated and integrated platforms, and leveraging smartphone-based and artificial intelligence-based systems, thereby enabling “sample-in, result-out” one-pot on-site detection and providing technical support for more efficient, sensitive, simple, and rapid detection of foodborne pathogens.
2026, 41(3): 10-18.
doi: 10.12187/2026.03.002
Abstract:
【Objective】 This study aimed to advance the authenticity identification and origin traceability techniques of wines. 【Methods】 The three-dimensional chromatographic fingerprints of 45 Cabernet Sauvignon red wines from three famous producing regions in China (Qinhuangdao, Yinchuan, and Turpan) were acquired using high-performance liquid chromatography with diode array detection (HPLC-DAD). The data were then resolved by multivariate curve resolution-alternating least squares (MCR-ALS). Based on the relative concentrations of the resolved components, three machine learning algorithms—principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and support vector machine (SVM)—were applied to discriminate the geographical origins of the red wines. 【Results】 A total of 56 resolved components were obtained by MCR-ALS analysis of the three-dimensional chromatographic fingerprints. PCA score plots showed a tendency of the wines to cluster according to their geographical origins. Both PLS-DA and SVM models achieved good classification performance, with 100% recognition accuracy for both the training and prediction sets. Furthermore, a VIP-PLS-DA model based on 22 differential variables enabled accurate discrimination of the geographical origins of the wines with 100%. 【Conclusion】 The HPLC-DAD three-dimensional chromatographic fingerprinting technique combined with machine learning algorithms can establish a stable and reliable recognition model, and is expected to provide objective and accurate identification of three geographical origins of Chinese Cabernet Sauvignon red wines.
【Objective】 This study aimed to advance the authenticity identification and origin traceability techniques of wines. 【Methods】 The three-dimensional chromatographic fingerprints of 45 Cabernet Sauvignon red wines from three famous producing regions in China (Qinhuangdao, Yinchuan, and Turpan) were acquired using high-performance liquid chromatography with diode array detection (HPLC-DAD). The data were then resolved by multivariate curve resolution-alternating least squares (MCR-ALS). Based on the relative concentrations of the resolved components, three machine learning algorithms—principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and support vector machine (SVM)—were applied to discriminate the geographical origins of the red wines. 【Results】 A total of 56 resolved components were obtained by MCR-ALS analysis of the three-dimensional chromatographic fingerprints. PCA score plots showed a tendency of the wines to cluster according to their geographical origins. Both PLS-DA and SVM models achieved good classification performance, with 100% recognition accuracy for both the training and prediction sets. Furthermore, a VIP-PLS-DA model based on 22 differential variables enabled accurate discrimination of the geographical origins of the wines with 100%. 【Conclusion】 The HPLC-DAD three-dimensional chromatographic fingerprinting technique combined with machine learning algorithms can establish a stable and reliable recognition model, and is expected to provide objective and accurate identification of three geographical origins of Chinese Cabernet Sauvignon red wines.
2026, 41(3): 19-27.
doi: 10.12187/2026.03.003
Abstract:
Given that patulin poses a significant threat to human health, its efficient degradation has become a key concern in food safety. This review summarizes the types, degradation mechanisms, and factors influencing the degradation efficiency of patulin-degrading enzymes. Patulin-degrading enzymes mainly include lipases, oxidoreductases, esterases, aldolases, aldo-keto reductases, and transferases, which exhibit distinctly different degradation characteristics. The degradation mechanisms of patulin-degrading enzymes involve hydrolysis, redox reactions, indirect oxidation and other reactions, and the degradation efficiency is influenced by multiple factors such as enzyme type, enzymatic reaction conditions, and enzyme immobilization. Currently, the application and development of targeted and highly efficient biodegradation of patulin are limited by the low biological activity and unclear degradation mechanisms of patulin-degrading enzymes. Future research will focus on the directed modification of active sites in patulin-degrading enzymes, the construction of a toxicity database for degradation products, and the in-depth exploration of degradation mechanisms, thereby enhancing their application value in the food industry and providing a reference for the safe control of mycotoxins during food processing.
Given that patulin poses a significant threat to human health, its efficient degradation has become a key concern in food safety. This review summarizes the types, degradation mechanisms, and factors influencing the degradation efficiency of patulin-degrading enzymes. Patulin-degrading enzymes mainly include lipases, oxidoreductases, esterases, aldolases, aldo-keto reductases, and transferases, which exhibit distinctly different degradation characteristics. The degradation mechanisms of patulin-degrading enzymes involve hydrolysis, redox reactions, indirect oxidation and other reactions, and the degradation efficiency is influenced by multiple factors such as enzyme type, enzymatic reaction conditions, and enzyme immobilization. Currently, the application and development of targeted and highly efficient biodegradation of patulin are limited by the low biological activity and unclear degradation mechanisms of patulin-degrading enzymes. Future research will focus on the directed modification of active sites in patulin-degrading enzymes, the construction of a toxicity database for degradation products, and the in-depth exploration of degradation mechanisms, thereby enhancing their application value in the food industry and providing a reference for the safe control of mycotoxins during food processing.
2026, 41(3): 28-40.
doi: 10.12187/2026.03.004
Abstract:
【Objective】 This study aimed to investigate the chemical composition of Kashgar ‘Xinxin 2’ walnut oil and evaluate its potential to regulate lipid metabolism and exert antioxidant effects. 【Methods】 Chromatographic techniques were used to analyze the fatty acid profile and the contents of minor bioactive components in Kashgar ‘Xinxin 2’ walnut oil. A lipid accumulation model was established in HepG2 cells. Intracellular lipid droplet formation was observed by oil red O staining, and relevant lipid metabolism and oxidative stress markers were determined. 【Results】 The relative content of unsaturated fatty acids in Kashgar ‘Xinxin 2’ walnut oil was 91.01%, with linoleic acid, oleic acid, and α-linolenic acid accounting for 62.70%, 14.30%, and 14.01%, respectively, yielding an ω6/ω3 ratio of 4.48∶1. The oil was also rich in tocopherols (27.06 mg/100 g), phytosterols (332.00 mg/100 g), squalene (86.00 mg/100 g), and polyphenols (6.79 mg/100 g). Treatment with a high dose (500 μg/mL) of the walnut oil significantly inhibited intracellular lipid droplet formation in HepG2 cells, with inhibition rates of 42.19%, 42.21%, 71.96%, and 76.57% for total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and malondialdehyde (MDA), respectively. Conversely, the levels of high-density lipoprotein cholesterol (HDL-C) and the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) increased to 4.55, 3.15, and 5.10 times those of the model group, respectively. 【Conclusion】 Kashgar ‘Xinxin 2’ walnut oil is rich in unsaturated fatty acids and various minor bioactive components, and it demonstrates significant potential in regulating lipid metabolism and exerting antioxidant effects at the cellular level, suggesting its promise as a novel healthy edible oil capable of modulating lipid metabolism.
【Objective】 This study aimed to investigate the chemical composition of Kashgar ‘Xinxin 2’ walnut oil and evaluate its potential to regulate lipid metabolism and exert antioxidant effects. 【Methods】 Chromatographic techniques were used to analyze the fatty acid profile and the contents of minor bioactive components in Kashgar ‘Xinxin 2’ walnut oil. A lipid accumulation model was established in HepG2 cells. Intracellular lipid droplet formation was observed by oil red O staining, and relevant lipid metabolism and oxidative stress markers were determined. 【Results】 The relative content of unsaturated fatty acids in Kashgar ‘Xinxin 2’ walnut oil was 91.01%, with linoleic acid, oleic acid, and α-linolenic acid accounting for 62.70%, 14.30%, and 14.01%, respectively, yielding an ω6/ω3 ratio of 4.48∶1. The oil was also rich in tocopherols (27.06 mg/100 g), phytosterols (332.00 mg/100 g), squalene (86.00 mg/100 g), and polyphenols (6.79 mg/100 g). Treatment with a high dose (500 μg/mL) of the walnut oil significantly inhibited intracellular lipid droplet formation in HepG2 cells, with inhibition rates of 42.19%, 42.21%, 71.96%, and 76.57% for total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and malondialdehyde (MDA), respectively. Conversely, the levels of high-density lipoprotein cholesterol (HDL-C) and the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) increased to 4.55, 3.15, and 5.10 times those of the model group, respectively. 【Conclusion】 Kashgar ‘Xinxin 2’ walnut oil is rich in unsaturated fatty acids and various minor bioactive components, and it demonstrates significant potential in regulating lipid metabolism and exerting antioxidant effects at the cellular level, suggesting its promise as a novel healthy edible oil capable of modulating lipid metabolism.
2026, 41(3): 41-53,57.
doi: 10.12187/2026.03.005
Abstract:
【Objective】This study aimed to investigate the metabolomic differences among Jiang-shui samples from different regions of Gansu Province.【Methods】Jiang-shui samples collected from Dingxi, Lanzhou, and Tianshui in Gansu Province were subjected to non-targeted metabolomics analysis using ultra-high performance liquid chromatography coupled with Orbitrap ExplorisTM 480 high-resolution mass spectrometry (UHPLC-Orbitrap ExplorisTM 480 MS) combined with multivariate statistical analysis.【Results】A total of 1746 metabolites were detected in the Jiang-shui samples from the three regions, with 1107 and 639 metabolites identified in positive and negative ion modes, respectively. These included 219 lipids and lipid-like molecules, 96 phenylpropanoids and polyketides, 446 organic heterocyclic compounds, 360 organic acids and derivatives, 284 benzenoids, 183 organic oxygen compounds, 49 organic nitrogen compounds, and 5 organic sulfur compounds. The Tianshui samples showed significant differences from those of the other two regions, whereas the Dingxi and Lanzhou samples exhibited certain similarities. Orthogonal partial least squares-discriminant analysis (OPLS-DA) with VIP>1 and P<0.05 identified 568 differential metabolites, including 36 taste-related metabolites. Among them, sour and bitter substances were the main contributors to the taste of Jiang-shui; sour substances were predominantly accumulated in Tianshui samples, while bitter substances were mainly concentrated in Lanzhou samples. Among the 21 bioactive substances identified, phenolic acids and organic acids were relatively abundant. Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation revealed that the alanine, aspartate and glutamate metabolism pathway was significantly enriched among the differential metabolites from the three regions.【Conclusion】The Jiang-shui samples from different regions exhibited significant differences in metabolite composition, abundance, and metabolic pathways. These findings provide a reference for further understanding the quality formation mechanism of Gansu Jiang-shui.
【Objective】This study aimed to investigate the metabolomic differences among Jiang-shui samples from different regions of Gansu Province.【Methods】Jiang-shui samples collected from Dingxi, Lanzhou, and Tianshui in Gansu Province were subjected to non-targeted metabolomics analysis using ultra-high performance liquid chromatography coupled with Orbitrap ExplorisTM 480 high-resolution mass spectrometry (UHPLC-Orbitrap ExplorisTM 480 MS) combined with multivariate statistical analysis.【Results】A total of 1746 metabolites were detected in the Jiang-shui samples from the three regions, with 1107 and 639 metabolites identified in positive and negative ion modes, respectively. These included 219 lipids and lipid-like molecules, 96 phenylpropanoids and polyketides, 446 organic heterocyclic compounds, 360 organic acids and derivatives, 284 benzenoids, 183 organic oxygen compounds, 49 organic nitrogen compounds, and 5 organic sulfur compounds. The Tianshui samples showed significant differences from those of the other two regions, whereas the Dingxi and Lanzhou samples exhibited certain similarities. Orthogonal partial least squares-discriminant analysis (OPLS-DA) with VIP>1 and P<0.05 identified 568 differential metabolites, including 36 taste-related metabolites. Among them, sour and bitter substances were the main contributors to the taste of Jiang-shui; sour substances were predominantly accumulated in Tianshui samples, while bitter substances were mainly concentrated in Lanzhou samples. Among the 21 bioactive substances identified, phenolic acids and organic acids were relatively abundant. Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation revealed that the alanine, aspartate and glutamate metabolism pathway was significantly enriched among the differential metabolites from the three regions.【Conclusion】The Jiang-shui samples from different regions exhibited significant differences in metabolite composition, abundance, and metabolic pathways. These findings provide a reference for further understanding the quality formation mechanism of Gansu Jiang-shui.
2026, 41(3): 54-61.
doi: 10.12187/2026.03.006
Abstract:
【Objective】 This study aimed to alleviate the inhibitory effect of high initial glucose concentration on the growth and carotenoid synthesis of Chlorella vulgaris during fermentation. 【Methods】 High glucose-tolerant C.vulgaris strains were screened with biomass and carotenoid yield as indicators, using UV mutagenesis combined with directional domestication under glucose concentration gradient stress. The mechanism underlying the effect of high glucose stress on the growth of C.vulgaris was analyzed at the transcriptome level, and the result were verified by RT-qPCR. 【Results】 A C.vulgaris strain capable of tolerating a glucose concentration of 30 g/L was obtained through directional domestication. Compared with the original strain, its glucose tolerance increased by approximately 50%, and the carotenoid yield reached 5.38 mg/L. The FPKM density distribution of gene expression in the high glucose-tolerant strain differed significantly from that of the control group, and the two expression patterns showed low similarity. Four upregulated differentially expressed genes (DEGs) related to the cysteine and methionine metabolism pathway in the high glucose-tolerant strain led to the accumulation of propionate and its derivatives in cells, thereby inhibiting growth. The expression levels of gene 2.1.1.14, gene 2.5.1.6, and gene 3.5.99.7 were upregulated 184.74-fold, 175.68-fold, and 179.28-fold, respectively, compared with the control group. 【Conclusion】 The strategy of UV mutagenesis combined with directional domestication under glucose concentration gradient stress can effectively improve the glucose tolerance of C.vulgaris, and the abnormal regulation of the cysteine/methionine metabolism pathway is one of the important molecular mechanisms by which high glucose stress inhibits its growth.
【Objective】 This study aimed to alleviate the inhibitory effect of high initial glucose concentration on the growth and carotenoid synthesis of Chlorella vulgaris during fermentation. 【Methods】 High glucose-tolerant C.vulgaris strains were screened with biomass and carotenoid yield as indicators, using UV mutagenesis combined with directional domestication under glucose concentration gradient stress. The mechanism underlying the effect of high glucose stress on the growth of C.vulgaris was analyzed at the transcriptome level, and the result were verified by RT-qPCR. 【Results】 A C.vulgaris strain capable of tolerating a glucose concentration of 30 g/L was obtained through directional domestication. Compared with the original strain, its glucose tolerance increased by approximately 50%, and the carotenoid yield reached 5.38 mg/L. The FPKM density distribution of gene expression in the high glucose-tolerant strain differed significantly from that of the control group, and the two expression patterns showed low similarity. Four upregulated differentially expressed genes (DEGs) related to the cysteine and methionine metabolism pathway in the high glucose-tolerant strain led to the accumulation of propionate and its derivatives in cells, thereby inhibiting growth. The expression levels of gene 2.1.1.14, gene 2.5.1.6, and gene 3.5.99.7 were upregulated 184.74-fold, 175.68-fold, and 179.28-fold, respectively, compared with the control group. 【Conclusion】 The strategy of UV mutagenesis combined with directional domestication under glucose concentration gradient stress can effectively improve the glucose tolerance of C.vulgaris, and the abnormal regulation of the cysteine/methionine metabolism pathway is one of the important molecular mechanisms by which high glucose stress inhibits its growth.
2026, 41(3): 62-75.
doi: 10.12187/2026.03.007
Abstract:
【Objective】 This study aimed to improve the physicochemical properties, functional properties, and structural characteristics of wheat bran dietary fiber (WBDF) and to enhance its resource utilization. 【Methods】 WBDF was subjected to carboxymethylation modification, and its physicochemical properties, functional properties, and structural characteristics pre-and post-modification were compared and analyzed. 【Results】 Carboxymethylated wheat bran dietary fiber (CWBDF) with a degree of substitution of 0.16 was successfully prepared, and its soluble dietary fiber content increased from 3.31% to 20.76%. The water-holding capacity, oil-holding capacity, and swelling capacity increased to 1.81, 1.31, and 1.30 times those of the unmodified WBDF, respectively. The glucose adsorption capacity reached up to 2.18 times that of the unmodified WBDF. The cholesterol adsorption capacity was significantly enhanced and exhibited good pH independence. The DPPH and ABTS+ radical scavenging rates were 1.33 and 1.53 times those of the unmodified WBDF, respectively. The total phenol content increased to 1.74 times that of the unmodified WBDF. Structural analysis revealed that cellulose and hemicellulose in CWBDF were degraded, the crystalline region was destroyed, and a loose porous structure with increased specific surface area was formed. 【Conclusion】 Carboxymethylation modification significantly increased the soluble dietary fiber content in WBDF and proved to be an effective approach to modifying its physical structure and enhancing its processing and functional properties.
【Objective】 This study aimed to improve the physicochemical properties, functional properties, and structural characteristics of wheat bran dietary fiber (WBDF) and to enhance its resource utilization. 【Methods】 WBDF was subjected to carboxymethylation modification, and its physicochemical properties, functional properties, and structural characteristics pre-and post-modification were compared and analyzed. 【Results】 Carboxymethylated wheat bran dietary fiber (CWBDF) with a degree of substitution of 0.16 was successfully prepared, and its soluble dietary fiber content increased from 3.31% to 20.76%. The water-holding capacity, oil-holding capacity, and swelling capacity increased to 1.81, 1.31, and 1.30 times those of the unmodified WBDF, respectively. The glucose adsorption capacity reached up to 2.18 times that of the unmodified WBDF. The cholesterol adsorption capacity was significantly enhanced and exhibited good pH independence. The DPPH and ABTS+ radical scavenging rates were 1.33 and 1.53 times those of the unmodified WBDF, respectively. The total phenol content increased to 1.74 times that of the unmodified WBDF. Structural analysis revealed that cellulose and hemicellulose in CWBDF were degraded, the crystalline region was destroyed, and a loose porous structure with increased specific surface area was formed. 【Conclusion】 Carboxymethylation modification significantly increased the soluble dietary fiber content in WBDF and proved to be an effective approach to modifying its physical structure and enhancing its processing and functional properties.
2026, 41(3): 76-87,142.
doi: 10.12187/2026.03.008
Abstract:
To comprehensively assess the development and application potential of microcapsule technology in the tobacco cigarette industry, this paper systematically reviews the research progress on multifunctionalization of cigarette microcapsule technology from seven dimensions: aroma sustained-release, moisture retention and humectation, antibacterial activity, harm reduction, temperature control and heat conduction, dyeing and color fixation, and mainstream smoke pH adjustment. Meanwhile, the development status of novel microcapsule preparation technologies is elaborated. With technological innovation and advancement, cigarette microcapsules have expanded from a single aroma sustained-release function to a diversified functional system. For aroma sustained-release, mechanisms including capsule shell diffusion, wall material degradation, and pressure-induced rupture can effectively regulate the release rate of cigarette flavoring. Regarding moisture retention and humectation, the low volatility of oily core materials and the multifold protective effects of composite wall materials can stably improve the moisture content of cut tobacco. In terms of antifungal activity, natural antibacterial flavor microcapsules can inhibit the growth and proliferation of molds. For harm reduction, porous adsorbent microcapsules are predominantly adopted to reduce the contents of carbon monoxide (CO) and nitrosamine carcinogens in mainstream cigarette smoke. In terms of temperature control and heat conduction, preliminary research on temperature-responsive microcapsules offers a promising approach to optimizing the heat transfer efficiency of heat-not-burn (HNB) cigarettes. For dyeing and color fixation, via the dual mechanisms of physical isolation and chemical protection, microcapsule technology remarkably improves the oxidation resistance and color stability of natural pigments in cigarette paper. For mainstream smoke pH adjustment, encapsulating organic acids via microcapsule technology and incorporating the encapsulated products into cigarette paper enables effective control of smoke pH. Novel microcapsule preparation technologies, with the merits of precise controlled-release design and low-temperature green processes, offer novel solutions to the inherent drawbacks of conventional methods, including unstable encapsulation efficiency, wide particle size distribution, and susceptibility to damage of heat-sensitive components. Nevertheless, their large-scale application in the cigarette industry is still hindered by challenges such as low throughput, high production cost, and difficulties in process scale-up. Future research should integrate the merits of novel preparation technologies, focusing on intelligent regulation of release behavior, optimized design of core-wall materials, and multifunctional integration, so as to accelerate the development of cigarette microcapsule technology toward precision, intelligence and greenization.
To comprehensively assess the development and application potential of microcapsule technology in the tobacco cigarette industry, this paper systematically reviews the research progress on multifunctionalization of cigarette microcapsule technology from seven dimensions: aroma sustained-release, moisture retention and humectation, antibacterial activity, harm reduction, temperature control and heat conduction, dyeing and color fixation, and mainstream smoke pH adjustment. Meanwhile, the development status of novel microcapsule preparation technologies is elaborated. With technological innovation and advancement, cigarette microcapsules have expanded from a single aroma sustained-release function to a diversified functional system. For aroma sustained-release, mechanisms including capsule shell diffusion, wall material degradation, and pressure-induced rupture can effectively regulate the release rate of cigarette flavoring. Regarding moisture retention and humectation, the low volatility of oily core materials and the multifold protective effects of composite wall materials can stably improve the moisture content of cut tobacco. In terms of antifungal activity, natural antibacterial flavor microcapsules can inhibit the growth and proliferation of molds. For harm reduction, porous adsorbent microcapsules are predominantly adopted to reduce the contents of carbon monoxide (CO) and nitrosamine carcinogens in mainstream cigarette smoke. In terms of temperature control and heat conduction, preliminary research on temperature-responsive microcapsules offers a promising approach to optimizing the heat transfer efficiency of heat-not-burn (HNB) cigarettes. For dyeing and color fixation, via the dual mechanisms of physical isolation and chemical protection, microcapsule technology remarkably improves the oxidation resistance and color stability of natural pigments in cigarette paper. For mainstream smoke pH adjustment, encapsulating organic acids via microcapsule technology and incorporating the encapsulated products into cigarette paper enables effective control of smoke pH. Novel microcapsule preparation technologies, with the merits of precise controlled-release design and low-temperature green processes, offer novel solutions to the inherent drawbacks of conventional methods, including unstable encapsulation efficiency, wide particle size distribution, and susceptibility to damage of heat-sensitive components. Nevertheless, their large-scale application in the cigarette industry is still hindered by challenges such as low throughput, high production cost, and difficulties in process scale-up. Future research should integrate the merits of novel preparation technologies, focusing on intelligent regulation of release behavior, optimized design of core-wall materials, and multifunctional integration, so as to accelerate the development of cigarette microcapsule technology toward precision, intelligence and greenization.
2026, 41(3): 88-97.
doi: 10.12187/2026.03.009
Abstract:
【Objective】 This study aimed to reveal the aroma thresholds and interaction patterns of natural and synthetic flavorings with roasted sweet note in a cigarette smoke matrix. 【Methods】 Gas chromatography-mass spectrometry (GC-MS) was employed to identify the aroma components in four natural flavorings with roasted sweet note. The S-curve method was then used to determine the aroma thresholds of these four natural flavorings and eight synthetic flavorings in a cigarette smoke matrix, and Feller’s additive model was applied to elucidate the interactions between the natural and synthetic flavorings. 【Results】 1) All four natural flavorings contained roasted sweet aroma components such as methyl cyclopentenolone (MCP), 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), 5-hydroxy methyl furfural (5-HMF) and sotolone. 2) The aroma thresholds of the eight synthetic flavorings ranged from 5.140×10-7 to 6.041 ng/cigarette, while those of the four natural flavorings ranged from 8.146×10-2 to 5.420×10-1 ng/cigarette. 3) Synergistic effects were observed in four binary combinations (maple extract/MCP, maple extract/DDMP, fenugreek extract/ethyl sotolone, and tobacco Maillard reaction product/MCP) and two ternary systems (maple extract/maltol/ethyl maltol and jujube extract/maltol/ethyl maltol). A masking effect was observed in the jujube extract/MCP binary combination, whereas additive interactions dominated the other 21 binary combinations. 【Conclusion】 This study elucidated the aroma threshold ranges and interaction patterns of natural and synthetic flavorings with roasted sweet note in a cigarette smoke matrix, providing a reference for precision flavoring of cigarettes.
【Objective】 This study aimed to reveal the aroma thresholds and interaction patterns of natural and synthetic flavorings with roasted sweet note in a cigarette smoke matrix. 【Methods】 Gas chromatography-mass spectrometry (GC-MS) was employed to identify the aroma components in four natural flavorings with roasted sweet note. The S-curve method was then used to determine the aroma thresholds of these four natural flavorings and eight synthetic flavorings in a cigarette smoke matrix, and Feller’s additive model was applied to elucidate the interactions between the natural and synthetic flavorings. 【Results】 1) All four natural flavorings contained roasted sweet aroma components such as methyl cyclopentenolone (MCP), 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), 5-hydroxy methyl furfural (5-HMF) and sotolone. 2) The aroma thresholds of the eight synthetic flavorings ranged from 5.140×10-7 to 6.041 ng/cigarette, while those of the four natural flavorings ranged from 8.146×10-2 to 5.420×10-1 ng/cigarette. 3) Synergistic effects were observed in four binary combinations (maple extract/MCP, maple extract/DDMP, fenugreek extract/ethyl sotolone, and tobacco Maillard reaction product/MCP) and two ternary systems (maple extract/maltol/ethyl maltol and jujube extract/maltol/ethyl maltol). A masking effect was observed in the jujube extract/MCP binary combination, whereas additive interactions dominated the other 21 binary combinations. 【Conclusion】 This study elucidated the aroma threshold ranges and interaction patterns of natural and synthetic flavorings with roasted sweet note in a cigarette smoke matrix, providing a reference for precision flavoring of cigarettes.
2026, 41(3): 98-108.
doi: 10.12187/2026.03.010
Abstract:
【Objective】 This study aimed to address the problems of strong subjectivity and difficulty in data acquisition in sensory evaluation of tobacco leaves, and to achieve precise quantitative prediction of tobacco leaf sensory quality based on chemical composition data. 【Methods】 A total of 264 tobacco leaf samples from four typical style-producing regions (Henan, Hunan, Yunnan, and Guizhou) were used for chemical composition determination and sensory quality evaluation. After removing redundant indicators through correlation analysis of chemical variables, the recursive feature elimination with cross-validation based on random forest (RFECV-RF) method was employed to select the optimal feature subset for each sensory attribute. Subsequently, three classic boosting algorithms, namely XGBoost, CatBoost, and LightGBM, were applied, and their hyperparameters were optimized via five-fold cross-validation to develop prediction models for nine sensory attributes. 【Results】 1) RFECV-RF feature selection revealed that total nitrogen, reducing sugars, potassium, and nicotine were the key chemical components influencing tobacco leaf sensory quality. 2) Except for “strength,” the RMSE values for all other attributes were lower with the optimal feature subset than with the full feature model. 3) Under the optimal algorithm, the coefficients of determination (R2) for the sensory attributes ranged from 0.711 3 to 0.894 0, RMSE from 0.084 5 to 0.140 4, and mean absolute percentage error (MAPE) from 1.06% to 1.70%, all showing good and stable predictive performance. 【Conclusion】 The proposed prediction model framework enables high-precision quantitative prediction of tobacco leaf sensory quality. These result provide scientifically reliable technical support for digital formulation design and quality control of cigarette products.
【Objective】 This study aimed to address the problems of strong subjectivity and difficulty in data acquisition in sensory evaluation of tobacco leaves, and to achieve precise quantitative prediction of tobacco leaf sensory quality based on chemical composition data. 【Methods】 A total of 264 tobacco leaf samples from four typical style-producing regions (Henan, Hunan, Yunnan, and Guizhou) were used for chemical composition determination and sensory quality evaluation. After removing redundant indicators through correlation analysis of chemical variables, the recursive feature elimination with cross-validation based on random forest (RFECV-RF) method was employed to select the optimal feature subset for each sensory attribute. Subsequently, three classic boosting algorithms, namely XGBoost, CatBoost, and LightGBM, were applied, and their hyperparameters were optimized via five-fold cross-validation to develop prediction models for nine sensory attributes. 【Results】 1) RFECV-RF feature selection revealed that total nitrogen, reducing sugars, potassium, and nicotine were the key chemical components influencing tobacco leaf sensory quality. 2) Except for “strength,” the RMSE values for all other attributes were lower with the optimal feature subset than with the full feature model. 3) Under the optimal algorithm, the coefficients of determination (R2) for the sensory attributes ranged from 0.711 3 to 0.894 0, RMSE from 0.084 5 to 0.140 4, and mean absolute percentage error (MAPE) from 1.06% to 1.70%, all showing good and stable predictive performance. 【Conclusion】 The proposed prediction model framework enables high-precision quantitative prediction of tobacco leaf sensory quality. These result provide scientifically reliable technical support for digital formulation design and quality control of cigarette products.
2026, 41(3): 109-119.
doi: 10.12187/2026.03.011
Abstract:
【Objective】 To develop enzymes that degrade tobacco glycosides and generate aroma components. 【Methods】 A strain capable of degrading 3-oxo-α-ionol-β-D-glucopyranoside was screened using 3-oxo-α-ionol-β-D-glucopyranoside as the sole carbon source. The genome of this strain was analyzed, and the glycosidase from it was isolated and purified. The enzymatic properties of the glycosidase were investigated, and tobacco glycosidases were identified and mined. 【Results】 Strain HZW-15 was capable of degrading 3-oxo-α-ionol-β-D-glucopyranoside. After treating crude tobacco glycosides with its crude enzyme, the contents of aroma components such as 3-oxo-α-ionol, benzyl alcohol, and phenylethanol increased significantly. Treatment of reconstituted tobacco leaf concentrate with the enzyme solution resulted in prominent sweetness, a clean aftertaste, and improved aroma quality. Under the conditions of enzymatic hydrolysis temperature 40 ℃, shaking speed 150 r/min, pH value 7.0, and K+ concentration 10 mmol/L, the content of 3-oxo-α-ionol increased by 2.3 times. The genome of HZW-15 consists of 5 554 921 bp, encoding 76 glycoside hydrolase genes. 【Conclusion】 We identified the purified enzyme components by mass spectrometry, which indicated that 6-phospho-β-glucosidase, β-glucosidase, and 1,4-α-glucan branching enzyme are functional enzymes, providing a reference for the development of tobacco-used glycosidases.
【Objective】 To develop enzymes that degrade tobacco glycosides and generate aroma components. 【Methods】 A strain capable of degrading 3-oxo-α-ionol-β-D-glucopyranoside was screened using 3-oxo-α-ionol-β-D-glucopyranoside as the sole carbon source. The genome of this strain was analyzed, and the glycosidase from it was isolated and purified. The enzymatic properties of the glycosidase were investigated, and tobacco glycosidases were identified and mined. 【Results】 Strain HZW-15 was capable of degrading 3-oxo-α-ionol-β-D-glucopyranoside. After treating crude tobacco glycosides with its crude enzyme, the contents of aroma components such as 3-oxo-α-ionol, benzyl alcohol, and phenylethanol increased significantly. Treatment of reconstituted tobacco leaf concentrate with the enzyme solution resulted in prominent sweetness, a clean aftertaste, and improved aroma quality. Under the conditions of enzymatic hydrolysis temperature 40 ℃, shaking speed 150 r/min, pH value 7.0, and K+ concentration 10 mmol/L, the content of 3-oxo-α-ionol increased by 2.3 times. The genome of HZW-15 consists of 5 554 921 bp, encoding 76 glycoside hydrolase genes. 【Conclusion】 We identified the purified enzyme components by mass spectrometry, which indicated that 6-phospho-β-glucosidase, β-glucosidase, and 1,4-α-glucan branching enzyme are functional enzymes, providing a reference for the development of tobacco-used glycosidases.
2026, 41(3): 120-131.
doi: 10.12187/2026.03.012
Abstract:
【Objective】 This study aimed to identify the key enzyme in Ganoderma lucidum complex enzyme liquid and its enzymatic characteristics, and to elucidate the mechanism of aroma enhancement and quality improvement of tobacco stems by fermentation. 【Methods】 The key enzyme in Ganoderma lucidum complex enzyme liquid was identified by native polyacrylamide gel electrophoresis (native-PAGE) and enzymatic activity assays. Enzyme separation and purification combined with molecular structure modeling were employed to investigate the enzymatic properties and structural features of the key enzyme. Scanning electron microscopy (SEM) and GC-MS analysis were then used to evaluate the aroma-enhancing and quality-improving effects of the complex enzyme liquid on tobacco stems. 【Results】 The Ganoderma lucidum complex enzyme liquid exhibited multiple enzymatic activities, among which laccase activity was the highest at 35 466.67 U/L, and three laccase isoenzymes were identified. The key laccase, Lac3, was a three-domain laccase with a molecular weight of 58.4 kDa and 500 amino acids. Its optimal temperature and pH were 55 ℃ and 3.0, respectively. Cu2+ at 1 mmol/L promoted its activity, while Fe3+ exerted the strongest inhibitory effect. After enzymatic treatment with the complex enzyme liquid, the compact structure of tobacco stem shreds was disrupted, and the lignin degradation rate reached 22.56%. Sensory evaluation scores were significantly improved. Compared with the control, the total content of 17 aroma compounds, including aldehydes, ketones, and phenols, in the stem shreds increased, thus achieving the goal of aroma enhancement and quality improvement of tobacco stems. 【Conclusion】 Ganoderma lucidum complex enzyme liquid, with laccase as the key enzyme, can degrade lignin in tobacco stem shreds and enhance aroma, thereby promoting resource utilization.
【Objective】 This study aimed to identify the key enzyme in Ganoderma lucidum complex enzyme liquid and its enzymatic characteristics, and to elucidate the mechanism of aroma enhancement and quality improvement of tobacco stems by fermentation. 【Methods】 The key enzyme in Ganoderma lucidum complex enzyme liquid was identified by native polyacrylamide gel electrophoresis (native-PAGE) and enzymatic activity assays. Enzyme separation and purification combined with molecular structure modeling were employed to investigate the enzymatic properties and structural features of the key enzyme. Scanning electron microscopy (SEM) and GC-MS analysis were then used to evaluate the aroma-enhancing and quality-improving effects of the complex enzyme liquid on tobacco stems. 【Results】 The Ganoderma lucidum complex enzyme liquid exhibited multiple enzymatic activities, among which laccase activity was the highest at 35 466.67 U/L, and three laccase isoenzymes were identified. The key laccase, Lac3, was a three-domain laccase with a molecular weight of 58.4 kDa and 500 amino acids. Its optimal temperature and pH were 55 ℃ and 3.0, respectively. Cu2+ at 1 mmol/L promoted its activity, while Fe3+ exerted the strongest inhibitory effect. After enzymatic treatment with the complex enzyme liquid, the compact structure of tobacco stem shreds was disrupted, and the lignin degradation rate reached 22.56%. Sensory evaluation scores were significantly improved. Compared with the control, the total content of 17 aroma compounds, including aldehydes, ketones, and phenols, in the stem shreds increased, thus achieving the goal of aroma enhancement and quality improvement of tobacco stems. 【Conclusion】 Ganoderma lucidum complex enzyme liquid, with laccase as the key enzyme, can degrade lignin in tobacco stem shreds and enhance aroma, thereby promoting resource utilization.
2026, 41(3): 132-142.
doi: 10.12187/2026.03.013
Abstract:
【Objective】 This study aimed to screen pectinase-producing strains and mine the key genes involved in tobacco pectin degradation. 【Methods】 Pectinase-producing strains were screened using the 3,5-dinitrosalicylic acid (DNS) method with tobacco pectin as the sole carbon source. Transcriptomic analysis was performed to examine differential gene expression during tobacco pectin degradation, and key genes were verified and identified by real-time quantitative PCR (RT-qPCR). 【Results】 A tobacco pectin-degrading strain designated GB3 was obtained, and its enzyme activity against tobacco pectin in the fermentation broth reached 32.95 U/mL. The strain was preliminarily identified as Klebsiella variicola based on morphological characteristics and 16S rDNA sequence analysis. During the degradation of common pectin, 1076 genes were upregulated in strain GB3, whereas 1100 genes were upregulated during tobacco pectin degradation. Differentially expressed genes (DEGs) related to tobacco pectin degradation were mainly enriched in galactose metabolism, glycolysis/gluconeogenesis, and other glycan degradation pathways. A total of nine candidate enzyme genes potentially associated with tobacco pectin degradation were screened. RT-qPCR analysis further revealed that rlpA, lacZ, ogl, rhaA, and P48843 were the key genes involved in tobacco pectin degradation. 【Conclusion】 This study confirmed that gene1209, gene1526, gene310, and gene4941 are the key tobacco pectin hydrolase genes, providing a reference for investigating pectinase genes, regulating pectin content in tobacco leaves, and improving tobacco leaf quality.
【Objective】 This study aimed to screen pectinase-producing strains and mine the key genes involved in tobacco pectin degradation. 【Methods】 Pectinase-producing strains were screened using the 3,5-dinitrosalicylic acid (DNS) method with tobacco pectin as the sole carbon source. Transcriptomic analysis was performed to examine differential gene expression during tobacco pectin degradation, and key genes were verified and identified by real-time quantitative PCR (RT-qPCR). 【Results】 A tobacco pectin-degrading strain designated GB3 was obtained, and its enzyme activity against tobacco pectin in the fermentation broth reached 32.95 U/mL. The strain was preliminarily identified as Klebsiella variicola based on morphological characteristics and 16S rDNA sequence analysis. During the degradation of common pectin, 1076 genes were upregulated in strain GB3, whereas 1100 genes were upregulated during tobacco pectin degradation. Differentially expressed genes (DEGs) related to tobacco pectin degradation were mainly enriched in galactose metabolism, glycolysis/gluconeogenesis, and other glycan degradation pathways. A total of nine candidate enzyme genes potentially associated with tobacco pectin degradation were screened. RT-qPCR analysis further revealed that rlpA, lacZ, ogl, rhaA, and P48843 were the key genes involved in tobacco pectin degradation. 【Conclusion】 This study confirmed that gene1209, gene1526, gene310, and gene4941 are the key tobacco pectin hydrolase genes, providing a reference for investigating pectinase genes, regulating pectin content in tobacco leaves, and improving tobacco leaf quality.
2016, 31(3): 21-32.
doi: 10.3969/j.issn.2096-1553.2016.3.004
2014, 29(3): 61-64.
doi: 10.3969/j.issn.2095-476X.2014.03.014
2015, 30(5-6): 17-21.
doi: 10.3969/j.issn.2095-476X.2015.5/6.004
2014, 29(5): 56-59,67.
doi: 10.3969/j.issn.2095-476X.2014.05.013
2014, 29(1): 22-28.
doi: 10.3969/j.issn.2095-476X.2014.01.004
2018, 33(4): 73-78,85.
doi: 10.3969/j.issn.2096-1553.2018.04.010
2017, 32(1): 89-96.
doi: 10.3969/j.issn.2096-1553.2017.1.013
2014, 29(1): 15-21.
doi: 10.3969/j.issn.2095-476X.2014.01.003
2015, 30(1): 55-62.
doi: 10.3969/j.issn.2095-476X.2015.01.012
2016, 31(1): 67-74.
doi: 10.3969/j.issn.2096-1553.2016.1.012
2014, 29(1): 38-43,53.
doi: 10.3969/j.issn.2095-476X.2014.01.007
2012, 27(4): 56-59,74.
doi: 10.3969/j.issn.1004-1478.2012.04.015
2014, 29(3): 25-29.
doi: 10.3969/j.issn.2095-476X.2014.03.006
2014, 29(3): 7-11.
doi: 10.3969/j.issn.2095-476X.2014.03.002
2018, 33(1): 79-87.
doi: 10.3969/j.issn.2096-1553.2018.01.010
2014, 29(2): 62-66.
doi: 10.3969/j.issn.2095-476X.2014.02.016
2017, 32(5): 66-73.
doi: 10.3969/j.issn.2096-1553.2017.5.009
2014, 29(1): 34-37.
doi: 10.3969/j.issn.2095-476X.2014.01.006
2014, 29(5): 17-22.
doi: 10.3969/j.issn.2095-476X.2014.05.004
2017, 32(2): 64-70.
doi: 10.3969/j.issn.2096-1553.2017.2.010
2012, 27(4): 52-55.
doi: 10.3969/j.issn.1004-1478.2012.04.014
2016, 31(3): 89-92.
doi: 10.3969/j.issn.2096-1553.2016.3.012
2014, 29(2): 58-61.
doi: 10.3969/j.issn.2095-476X.2014.02.015
2013, 28(1): 83-85.
doi: 10.3969/j.issn.2095-476X.2013.01.020
2016, 31(3): 63-73.
doi: 10.3969/j.issn.2096-1553.2016.3.009
2016, 31(1): 55-60.
doi: 10.3969/j.issn.2096-1553.2016.1.010
2014, 29(1): 7-14.
doi: 10.3969/j.issn.2095-476X.2014.01.002
2018, 33(1): 49-55.
doi: 10.3969/j.issn.2096-1553.2018.01.007
2011, 26(1): 62-65.
doi: 10.3969/j.issn.1004-1478.2011.01.016
2017, 32(1): 82-88.
doi: 10.3969/j.issn.2096-1553.2017.1.012
2013, 28(4): 34-36.
doi: 10.3969/j.issn.2095-476X.2013.04.008
2018, 33(1): 96-103.
doi: 10.3969/j.issn.2096-1553.2018.01.012
2018, 33(1): 13-25.
doi: 10.3969/j.issn.2096-1553.2018.01.003
2022, 37(4): 34-40.
doi: 10.12187/2022.04.005
2014, 29(1): 94-97,108.
doi: 10.3969/j.issn.2095-476X.2014.01.020
2016, 31(1): 1-5.
doi: 10.3969/j.issn.2096-1553.2016.1.001
2016, 31(2): 54-65.
doi: 10.3969/j.issn.2096-1553.2016.2.008
2016, 31(1): 17-22,28.
doi: 10.3969/j.issn.2096-1553.2016.1.004
2015, 30(2): 16-21.
doi: 10.3969/j.issn.2095-476X.2015.02.004
2016, 31(4): 49-54.
doi: 10.3969/j.issn.2096-1553.2016.4.007
2017, 32(4): 1-7.
doi: 10.3969/j.issn.2096-1553.2017.4.001
2015, 30(5-6): 43-48.
doi: 10.3969/j.issn.2095-476X.2015.5/6.009
2023, 38(3): 55-62.
doi: 10.12187/2023.03.007
2016, 31(2): 87-96.
doi: 10.3969/j.issn.2096-1553.2016.2.012
2016, 31(3): 49-56.
doi: 10.3969/j.issn.2096-1553.2016.3.007
2022, 37(2): 94-101.
doi: 10.12187/2022.02.013
2017, 32(2): 13-19.
doi: 10.3969/j.issn.2096-1553.2017.2.003
2018, 33(3): 45-50.
doi: 10.3969/j.issn.2096-1553.2018.03.006
2018, 33(1): 72-78.
doi: 10.3969/j.issn.2096-1553.2018.01.009
2018, 33(1): 7-12.
doi: 10.3969/j.issn.2096-1553.2018.01.002
2017, 32(2): 7-12.
doi: 10.3969/j.issn.2096-1553.2017.2.002
2017, 32(1): 1-6.
doi: 10.3969/j.issn.2096-1553.2017.1.001
2015, 30(5-6): 12-16.
doi: 10.3969/j.issn.2095-476X.2015.5/6.003
2015, 30(5-6): 58-63.
doi: 10.3969/j.issn.2095-476X.2015.5/6.012
2018, 33(1): 34-42.
doi: 10.3969/j.issn.2096-1553.2018.01.005
2017, 32(5): 42-48.
doi: 10.3969/j.issn.2096-1553.2017.5.006
2017, 32(3): 63-72.
doi: 10.3969/j.issn.2096-1553.2017.3.011
2017, 32(4): 93-99.
doi: 10.3969/j.issn.2096-1553.2017.4.014
2018, 33(1): 56-71.
doi: 10.3969/j.issn.2096-1553.2018.01.008
2022, 37(5): 50-60.
doi: 10.12187/2022.05.006
2022, 37(3): 82-87.
doi: 10.12187/2022.03.011
2021, 36(6): 110-124.
doi: 10.12187/2021.06.013
2017, 32(1): 13-20.
doi: 10.3969/j.issn.2096-1553.2017.1.003
2021, 36(4): 29-36.
doi: 10.12187/2021.04.004
2017, 32(5): 49-56.
doi: 10.3969/j.issn.2096-1553.2017.5.007
2016, 31(2): 35-40.
doi: 10.3969/j.issn.2096-1553.2016.2.005
2016, 31(1): 105-108.
doi: 10.3969/j.issn.2096-1553.2016.1.016
2019, 34(2): 71-81.
doi: 10.3969/j.issn.2096-1553.2019.02.010
2021, 36(5): 42-50,58.
doi: 10.12187/2021.05.006
2014, 29(3): 65-67.
doi: 10.3969/j.issn.2095-476X.2014.03.015
2015, 30(1): 63-66.
doi: 10.3969/j.issn.2095-476X.2015.01.013
2016, 31(2): 74-80.
doi: 10.3969/j.issn.2096-1553.2016.2.010
2021, 36(2): 25-33.
doi: 10.12187/2021.02.004
2016, 31(4): 30-38.
doi: 10.3969/j.issn.2096-1553.2016.4.004
2013, 28(2): 18-21.
doi: 10.3969/j.issn.2095-476X.2013.02.005
2016, 31(4): 1-14.
doi: 10.3969/j.issn.2096-1553.2016.4.001
2022, 37(1): 20-25.
doi: 10.12187/2022.01.003
2017, 32(5): 81-87.
doi: 10.3969/j.issn.2096-1553.2017.5.011
2014, 29(3): 52-56.
doi: 10.3969/j.issn.2095-476X.2014.03.012
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Deputy Editor-in-Chief：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN 41-1437/TS
ISSN 2096-1553
Address：136 Science Avenue, Zhengzhou City, Henan Province, China
Postal Code：450001
Tel：(086)0371-86608635
(086)0371-86608633
Email：qgxb@zzuli.edu.cn
