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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
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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
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To investigate the pyrolysis process of cigarette core materials across various regions of the peripherally heated cigarettes during puff-by-puff smoking, the core materials from distinct sections were analyzed using a thermogravimetric analyzer and GC-FID. This aimed to explore discrepancies in thermal weight loss among cigarette core materials and the spatial distribution of key residual chemical components (glycerol, nicotine, and 1,2-propanediol) during smoking. The results indicated that: 1) The pyrolysis process of the cigarette core materials can be categorized into four stages, with stage Ⅱ representing the primary phase of thermal weight loss, occurring within temperature range of 209~415 ℃; Peak A on the DTG curve predominantly comprises the cigarette core materials, resulting from the pyrolysis of chemical components such as glycerol, nicotine, and 1,2-propanediol. 2) With increasing puff sequence, the maximum mass loss rate of peak A on the DTG curve for the cigarette core materials within the same section exhibits an overall decreasing trend; After the fifth puff, the maximum mass loss rate at peak A of the DTG curve varied among different sections of the cigarette core materials, showing a trend from large to small in the order of front inner, front middle, front outside and front inside, rear inside, middle inside. 3) Throughout the puffing process, the total residues of glycerol, nicotine, and 1,2-propanediol in the cigarette core materials gradually decreased; Upon completion of puffing, the total residues of these three components in the cigarette core materials were 21.90%, 2.98%, and 0.31% of their initial content, respectively. 4) During puff-by-puff smoking, the residues of glycerol, nicotine, and 1,2-propanediol in the core materials all exhibited a large to small distribution in the radial direction in the order of inner, middle, and outer layers; In the axial direction the large to small distribution changed from the distribution of anterior, middle and rear sections to that of anterior, rear and middle sections.
To investigate the pyrolysis process of cigarette core materials across various regions of the peripherally heated cigarettes during puff-by-puff smoking, the core materials from distinct sections were analyzed using a thermogravimetric analyzer and GC-FID. This aimed to explore discrepancies in thermal weight loss among cigarette core materials and the spatial distribution of key residual chemical components (glycerol, nicotine, and 1,2-propanediol) during smoking. The results indicated that: 1) The pyrolysis process of the cigarette core materials can be categorized into four stages, with stage Ⅱ representing the primary phase of thermal weight loss, occurring within temperature range of 209~415 ℃; Peak A on the DTG curve predominantly comprises the cigarette core materials, resulting from the pyrolysis of chemical components such as glycerol, nicotine, and 1,2-propanediol. 2) With increasing puff sequence, the maximum mass loss rate of peak A on the DTG curve for the cigarette core materials within the same section exhibits an overall decreasing trend; After the fifth puff, the maximum mass loss rate at peak A of the DTG curve varied among different sections of the cigarette core materials, showing a trend from large to small in the order of front inner, front middle, front outside and front inside, rear inside, middle inside. 3) Throughout the puffing process, the total residues of glycerol, nicotine, and 1,2-propanediol in the cigarette core materials gradually decreased; Upon completion of puffing, the total residues of these three components in the cigarette core materials were 21.90%, 2.98%, and 0.31% of their initial content, respectively. 4) During puff-by-puff smoking, the residues of glycerol, nicotine, and 1,2-propanediol in the core materials all exhibited a large to small distribution in the radial direction in the order of inner, middle, and outer layers; In the axial direction the large to small distribution changed from the distribution of anterior, middle and rear sections to that of anterior, rear and middle sections.
$v.latestStateEn
, Available online
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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
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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
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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.
$v.latestStateEn
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Fresh sea cucumber was used as the object to study the effect of oxidation on its texture properties during low-temperature (60 ℃) long-time thermal treatment. Then intact collagen fibers were extracted from the fresh sea cucumber body wall, and were subjected to oxidation, thermal treatment and the combination of both. Differential scanning calorimetry (DSC), cryo-scanning electron microscopy (cryo-SEM), fourier transform infrared spectroscopy (FTIR), electron spin resonance (ESR) were used to study the changes in thermal stability, microstructure, protein secondary structure, and oxidation degree of collagen fibers during low-temperature long-time thermal treatment. The results showed that single oxidation treatment had only oxidative degradation effect on collagen fibers, single thermal treatment caused oxidation, denaturation, degradation and dissolution of collagen fibers. Oxidative synergistic thermal treatment resulted in more pronounced structural degradation and destruction of collagen fibers compared to single oxidation or thermal treatment. After one hour of oxidative synergistic thermal treatment, the proteoglycan bridge in collagen fibers was obviously broken. After 24 hours, a new thermal absorption peak appeared near 15 ~ 24 ℃, indicating that the collagen fibers was gelatinized. With the prolongation of treatment time, the aperture of collagen fibers network was further contracted and broke. Oxidative synergistic thermal treatment promoted the oxidation degree of collagen fibers by thermal treatment, which resulted in the degradation of macromolecular proteins and the dissolution of soluble substances such as hydroxyproline and glycosaminoglycans (GAG). Therefore, oxidative synergistic thermal treatment can cause oxidation, denaturation, aggregation and degradation of collagen fibers, which in turn affects the textural properties of the sea cucumber body wall.
Fresh sea cucumber was used as the object to study the effect of oxidation on its texture properties during low-temperature (60 ℃) long-time thermal treatment. Then intact collagen fibers were extracted from the fresh sea cucumber body wall, and were subjected to oxidation, thermal treatment and the combination of both. Differential scanning calorimetry (DSC), cryo-scanning electron microscopy (cryo-SEM), fourier transform infrared spectroscopy (FTIR), electron spin resonance (ESR) were used to study the changes in thermal stability, microstructure, protein secondary structure, and oxidation degree of collagen fibers during low-temperature long-time thermal treatment. The results showed that single oxidation treatment had only oxidative degradation effect on collagen fibers, single thermal treatment caused oxidation, denaturation, degradation and dissolution of collagen fibers. Oxidative synergistic thermal treatment resulted in more pronounced structural degradation and destruction of collagen fibers compared to single oxidation or thermal treatment. After one hour of oxidative synergistic thermal treatment, the proteoglycan bridge in collagen fibers was obviously broken. After 24 hours, a new thermal absorption peak appeared near 15 ~ 24 ℃, indicating that the collagen fibers was gelatinized. With the prolongation of treatment time, the aperture of collagen fibers network was further contracted and broke. Oxidative synergistic thermal treatment promoted the oxidation degree of collagen fibers by thermal treatment, which resulted in the degradation of macromolecular proteins and the dissolution of soluble substances such as hydroxyproline and glycosaminoglycans (GAG). Therefore, oxidative synergistic thermal treatment can cause oxidation, denaturation, aggregation and degradation of collagen fibers, which in turn affects the textural properties of the sea cucumber body wall.
$v.latestStateEn
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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.
$v.latestStateEn
, Available online
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To improve the processability and film-forming properties of hydroxypropyl methylcellulose (HPMC),the effects of the blended ratios of GA and HPMC (0∶10,3∶7,4∶6,5∶5,6∶4,and 10∶0) on the microstructure,physical stability,and rheological properties of the GA-HPMC aqueous two-phase system were investigated by using zein-pectin composite particles as stabilizers.The results showed that adding 0.3% zein-pectin composite particles could reduce the phase separation rate and phase separation degree of GA and HPMC,and this stability effect was enhanced with increasing HPMC proportion (4%~7%);Under the same mass fraction of zein-pectin composite particles,these systems with proportion of GA<5% formed a water-in-water structure with GA as the dispersed phase and HPMC as the continuous phase,and with the increase of the GA ratio,the viscosity and gel strength of GAHPMC aqueous two-phase system increased;The gelling temperature (58.90~54.19℃) of the GA-HPMC aqueous two-phase system was significantly lower than that of pure HPMC solution (61.63℃),and its melting temperature (28.80~32.23℃) was positively correlated with the proportion of GA.The effect of the blended ratios on the stability and rheological properties of the GA-HPMC aqueous two-phase system showed an opposite trend,so a suitable blended ratio should be selected according to the actual requirements.
To improve the processability and film-forming properties of hydroxypropyl methylcellulose (HPMC),the effects of the blended ratios of GA and HPMC (0∶10,3∶7,4∶6,5∶5,6∶4,and 10∶0) on the microstructure,physical stability,and rheological properties of the GA-HPMC aqueous two-phase system were investigated by using zein-pectin composite particles as stabilizers.The results showed that adding 0.3% zein-pectin composite particles could reduce the phase separation rate and phase separation degree of GA and HPMC,and this stability effect was enhanced with increasing HPMC proportion (4%~7%);Under the same mass fraction of zein-pectin composite particles,these systems with proportion of GA<5% formed a water-in-water structure with GA as the dispersed phase and HPMC as the continuous phase,and with the increase of the GA ratio,the viscosity and gel strength of GAHPMC aqueous two-phase system increased;The gelling temperature (58.90~54.19℃) of the GA-HPMC aqueous two-phase system was significantly lower than that of pure HPMC solution (61.63℃),and its melting temperature (28.80~32.23℃) was positively correlated with the proportion of GA.The effect of the blended ratios on the stability and rheological properties of the GA-HPMC aqueous two-phase system showed an opposite trend,so a suitable blended ratio should be selected according to the actual requirements.
2025, 40(1): 1-10.
doi: 10.12187/2025.01.001
Abstract:
In order to investigate the effects of different pretreatment techniques of peach fruit on the quality characteristics of peach wine, peach wines were prepared by different pretreatments with Chunmi peach fruit, including pulping with skin, pulping with peeling fruit, and extracting juice by enzymolysis after pulping with whole fruit, and then the color, physicochemical indexes, composition and content of phenolic substances, composition and mass concentration of volatile aroma components of the wines were determined. Results showed that pulping with whole fruit resulted in a peach wine with higher content of total phenolics and flavonoids, but the yellow color of the wine was enhanced, and the content of higher alcohols in the final wine achieved as high as 640 mg/L, significantly exceeding the ideal range (300~400 mg/L)of higher alcohols in fruit wine. Pulping with peeling fruit could effectively retain the green color of Chunmi peach fruit flesh and reduce the content of higher alcohols to 357.79 mg/L, but the total phenolic content, antioxidant activity and total mass concentration of volatile aroma components were also reduced by 11.55%, 11.60% and 42.86% as compared with pulping with whole fruit. Peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit showed the highest brightness value and antioxidant activity, and the content of higher alcohols was reduced to 403.11 mg/L. Furthermore, the contents of total phenolics, protocatechuic acid, chlorogenic acid, procyanidin C1, isorhamnetin in the peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit were higher than pulping with peeled fruit. The total mass concentration of volatile aroma components of peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit were 25.50% and 119.66% higher than those of pulping with whole fruit and pulping with peeling fruit, and the total mass concentration of esters was 1.02 and 3.80 times higher than those of pulping with whole fruit and pulping with peeling fruit. The γ-decalactone, which was the characteristic aroma compound of peach fruit, was better retained by pretreatment of extracting juice by enzymolysis after pulping with whole fruit. It was suggested that extracting juice by enzymolysis after pulping with whole fruit was a promising pretreatment technique for producing peach wine of high quality.
In order to investigate the effects of different pretreatment techniques of peach fruit on the quality characteristics of peach wine, peach wines were prepared by different pretreatments with Chunmi peach fruit, including pulping with skin, pulping with peeling fruit, and extracting juice by enzymolysis after pulping with whole fruit, and then the color, physicochemical indexes, composition and content of phenolic substances, composition and mass concentration of volatile aroma components of the wines were determined. Results showed that pulping with whole fruit resulted in a peach wine with higher content of total phenolics and flavonoids, but the yellow color of the wine was enhanced, and the content of higher alcohols in the final wine achieved as high as 640 mg/L, significantly exceeding the ideal range (300~400 mg/L)of higher alcohols in fruit wine. Pulping with peeling fruit could effectively retain the green color of Chunmi peach fruit flesh and reduce the content of higher alcohols to 357.79 mg/L, but the total phenolic content, antioxidant activity and total mass concentration of volatile aroma components were also reduced by 11.55%, 11.60% and 42.86% as compared with pulping with whole fruit. Peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit showed the highest brightness value and antioxidant activity, and the content of higher alcohols was reduced to 403.11 mg/L. Furthermore, the contents of total phenolics, protocatechuic acid, chlorogenic acid, procyanidin C1, isorhamnetin in the peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit were higher than pulping with peeled fruit. The total mass concentration of volatile aroma components of peach wine fermented with extracted juice by enzymolysis after pulping with whole fruit were 25.50% and 119.66% higher than those of pulping with whole fruit and pulping with peeling fruit, and the total mass concentration of esters was 1.02 and 3.80 times higher than those of pulping with whole fruit and pulping with peeling fruit. The γ-decalactone, which was the characteristic aroma compound of peach fruit, was better retained by pretreatment of extracting juice by enzymolysis after pulping with whole fruit. It was suggested that extracting juice by enzymolysis after pulping with whole fruit was a promising pretreatment technique for producing peach wine of high quality.
2025, 40(1): 11-20.
doi: 10.12187/2025.01.002
Abstract:
To improve the processability and film-forming properties of hydroxypropyl methylcellulose (HPMC), the effects of the blended ratios (0∶10, 3∶7, 4∶6, 5∶5, 6∶4, and 10∶0) of gelatin(GA) and HPMC on the microstructure, physical stability, and rheological properties of the GA-HPMC aqueous two-phase system were investigated by using zein-pectin composite particles as stabilizers. The results showed that adding 0.3% zein-pectin composite particles could reduce the phase separation rate and phase separation degree of GA and HPMC, and this stability effect was enhanced with increasing HPMC proportion(4%~7%); Under the same mass fraction of zein-pectin composite particles, these systems with proportion of GA<5% formed a water-in-water structure with GA as the dispersed phase and HPMC as the continuous phase, and with the increase of the GA ratio, the viscosity and gel strength of GA-HPMC aqueous two-phase system increased; The gelling temperature (58.90~54.19 ℃) of the GA-HPMC aqueous two-phase system was significantly lower than that of pure HPMC solution (61.63 ℃), and its melting temperature (28.80~32.23 ℃) was positively correlated with the proportion of GA. The effect of the blended ratios on the stability and rheological properties of the GA-HPMC aqueous two-phase system showed an opposite trend, so a suitable blended ratio should be selected according to the actual requirements.
To improve the processability and film-forming properties of hydroxypropyl methylcellulose (HPMC), the effects of the blended ratios (0∶10, 3∶7, 4∶6, 5∶5, 6∶4, and 10∶0) of gelatin(GA) and HPMC on the microstructure, physical stability, and rheological properties of the GA-HPMC aqueous two-phase system were investigated by using zein-pectin composite particles as stabilizers. The results showed that adding 0.3% zein-pectin composite particles could reduce the phase separation rate and phase separation degree of GA and HPMC, and this stability effect was enhanced with increasing HPMC proportion(4%~7%); Under the same mass fraction of zein-pectin composite particles, these systems with proportion of GA<5% formed a water-in-water structure with GA as the dispersed phase and HPMC as the continuous phase, and with the increase of the GA ratio, the viscosity and gel strength of GA-HPMC aqueous two-phase system increased; The gelling temperature (58.90~54.19 ℃) of the GA-HPMC aqueous two-phase system was significantly lower than that of pure HPMC solution (61.63 ℃), and its melting temperature (28.80~32.23 ℃) was positively correlated with the proportion of GA. The effect of the blended ratios on the stability and rheological properties of the GA-HPMC aqueous two-phase system showed an opposite trend, so a suitable blended ratio should be selected according to the actual requirements.
2025, 40(1): 21-31,57.
doi: 10.12187/2025.01.003
Abstract:
Fresh sea cucumber was used as the object to study the effect of oxidation and heat on its texture properties during low-temperature (60 ℃) long-time thermal treatment.Then intact collagen fibers were extracted from the fresh sea cucumber body wall, and were subjected to oxidation, thermal treatment and the combination of both.Differential scanning calorimetry (DSC), cryo-scanning electron microscopy (cryo-SEM), fourier transform infrared spectroscopy (FTIR), electron spin resonance (ESR) were used to study the changes in thermal stability,microstructure, protein secondary structure, and oxidation degree of collagen fibers during low-temperature long-time thermal treatment. The results showed that single oxidation treatment had only oxidative degradation effect on collagen fibers, and single thermal treatment caused oxidation, denaturation, degradation and dissolution of collagen fibers. Oxidative synergistic thermal treatment resulted in more pronounced structural degradation and destruction of collagen fibers compared to single oxidation or thermal treatment. After one hour of oxidative synergistic thermal treatment, the proteoglycan bridge in collagen fibers was obviously broken. After 24 hours, a new thermal absorption peak appeared near from 15~24 ℃, indicating that the collagen fibers was gelatinized. With the prolongation of treatment time, the aperture of collagen fibers network was further contracted and broken. Oxidative synergistic thermal treatment promoted the oxidation degree of collagen fibers by thermal treatment, which resulted in the degradation of macromolecular proteins and the dissolution of soluble substances such as hydroxyproline and glycosaminoglycans(GAG). Therefore, oxidative synergistic thermal treatment can cause oxidation, denaturation, aggregation and degradation of collagen fibers, which in turn affects the textural properties of the sea cucumber body wall.
Fresh sea cucumber was used as the object to study the effect of oxidation and heat on its texture properties during low-temperature (60 ℃) long-time thermal treatment.Then intact collagen fibers were extracted from the fresh sea cucumber body wall, and were subjected to oxidation, thermal treatment and the combination of both.Differential scanning calorimetry (DSC), cryo-scanning electron microscopy (cryo-SEM), fourier transform infrared spectroscopy (FTIR), electron spin resonance (ESR) were used to study the changes in thermal stability,microstructure, protein secondary structure, and oxidation degree of collagen fibers during low-temperature long-time thermal treatment. The results showed that single oxidation treatment had only oxidative degradation effect on collagen fibers, and single thermal treatment caused oxidation, denaturation, degradation and dissolution of collagen fibers. Oxidative synergistic thermal treatment resulted in more pronounced structural degradation and destruction of collagen fibers compared to single oxidation or thermal treatment. After one hour of oxidative synergistic thermal treatment, the proteoglycan bridge in collagen fibers was obviously broken. After 24 hours, a new thermal absorption peak appeared near from 15~24 ℃, indicating that the collagen fibers was gelatinized. With the prolongation of treatment time, the aperture of collagen fibers network was further contracted and broken. Oxidative synergistic thermal treatment promoted the oxidation degree of collagen fibers by thermal treatment, which resulted in the degradation of macromolecular proteins and the dissolution of soluble substances such as hydroxyproline and glycosaminoglycans(GAG). Therefore, oxidative synergistic thermal treatment can cause oxidation, denaturation, aggregation and degradation of collagen fibers, which in turn affects the textural properties of the sea cucumber body wall.
2025, 40(1): 32-40.
doi: 10.12187/2025.01.004
Abstract:
This study conducted a comparative analysis of the physicochemical indices, antioxidant substance content, and antioxidant capacity of four types of Dalbergia odorifera T.Chen honey, three types of Guizhou specialty honey (blueberry, galla chinensis, and loquat T.Chen honey), and manuka honey, aiming to investigate the antioxidant characteristics of Dalbergia odorifera T.Chen honey. The results indicated that the physicochemical indices of all eight types of honey complied with relevant industry standards. The total amino acid content in the four types of Dalbergia odorifera T.Chen honey was higher than that of manuka honey, while the total phenol and flavonoid contents were lower than those of manuka honey but higher than those of the three types of Guizhou specialty honey. Overall, the scavenging abilities of Dalbergia odorifera T.Chen honey against DPPH, ABTS+, and ·OH radicals showed no significant difference compared to manuka honey (P>0.05), but were stronger than those of the three types of Guizhou specialty honey. Moreover, specific samples of Dalbergia odorifera T.Chen honey, H1 and H4, exhibited significantly stronger scavenging abilities against ·OH radicals than manuka honey (P<0.05). The content of total phenols, total amino acids, vitamin C, and vitamin B1 in eight types of honey was positively correlated with the IC50 values of the three radical scavenging rates, while the flavonoid content was only positively correlated with the IC50 value of ·OH radical scavenging. Overall, the Dalbergia odorifera T.Chen honey possessed good nutritional quality and strong antioxidant activity, and suitable for further research and promotion as a high-end novel honey source.
This study conducted a comparative analysis of the physicochemical indices, antioxidant substance content, and antioxidant capacity of four types of Dalbergia odorifera T.Chen honey, three types of Guizhou specialty honey (blueberry, galla chinensis, and loquat T.Chen honey), and manuka honey, aiming to investigate the antioxidant characteristics of Dalbergia odorifera T.Chen honey. The results indicated that the physicochemical indices of all eight types of honey complied with relevant industry standards. The total amino acid content in the four types of Dalbergia odorifera T.Chen honey was higher than that of manuka honey, while the total phenol and flavonoid contents were lower than those of manuka honey but higher than those of the three types of Guizhou specialty honey. Overall, the scavenging abilities of Dalbergia odorifera T.Chen honey against DPPH, ABTS+, and ·OH radicals showed no significant difference compared to manuka honey (P>0.05), but were stronger than those of the three types of Guizhou specialty honey. Moreover, specific samples of Dalbergia odorifera T.Chen honey, H1 and H4, exhibited significantly stronger scavenging abilities against ·OH radicals than manuka honey (P<0.05). The content of total phenols, total amino acids, vitamin C, and vitamin B1 in eight types of honey was positively correlated with the IC50 values of the three radical scavenging rates, while the flavonoid content was only positively correlated with the IC50 value of ·OH radical scavenging. Overall, the Dalbergia odorifera T.Chen honey possessed good nutritional quality and strong antioxidant activity, and suitable for further research and promotion as a high-end novel honey source.
2025, 40(1): 41-48.
doi: 10.12187/2025.01.005
Abstract:
Using Phaffia rhodozyma-derived astaxanthin eggs as the research object, the overall quality of the astaxanthin eggs was evaluated by comparing them with commercially available eggs in terms of nutrient substance, antioxidant capacity, sensory flavor, and other aspects. The results showed that the astaxanthin content in astaxanthin eggs reached (58.34±0.49) μg/g. Compared with control group eggs, the protein content increased by 12.74%, the fat content decreased by 11.34%, and the scavenging rates of DPPH and ABTS+ free radicals increased by 96.96% and 29.19%, respectively. The inhibition rate of pancreatic lipase was as high as 53.98%, indicating good antioxidant capacity and fat reduction effect; The yolk of astaxanthin eggs had a bright orange red color, with a strong response to flavors of sulfides, alcohols, aldehydes, ketones, benzenes, and short chain alkanes. The taste was sweet, smooth, and delicate, with the highest comprehensive sensory score (84.25 points). The nutritional value, antioxidant capacity, sensory flavor, etc. of astaxanthin eggs were superior to control group eggs and native egg, close to a certain brand of eggs, and could better meet consumers' pursuit of nutritious and healthy functional eggs.
Using Phaffia rhodozyma-derived astaxanthin eggs as the research object, the overall quality of the astaxanthin eggs was evaluated by comparing them with commercially available eggs in terms of nutrient substance, antioxidant capacity, sensory flavor, and other aspects. The results showed that the astaxanthin content in astaxanthin eggs reached (58.34±0.49) μg/g. Compared with control group eggs, the protein content increased by 12.74%, the fat content decreased by 11.34%, and the scavenging rates of DPPH and ABTS+ free radicals increased by 96.96% and 29.19%, respectively. The inhibition rate of pancreatic lipase was as high as 53.98%, indicating good antioxidant capacity and fat reduction effect; The yolk of astaxanthin eggs had a bright orange red color, with a strong response to flavors of sulfides, alcohols, aldehydes, ketones, benzenes, and short chain alkanes. The taste was sweet, smooth, and delicate, with the highest comprehensive sensory score (84.25 points). The nutritional value, antioxidant capacity, sensory flavor, etc. of astaxanthin eggs were superior to control group eggs and native egg, close to a certain brand of eggs, and could better meet consumers' pursuit of nutritious and healthy functional eggs.
2025, 40(1): 49-57.
doi: 10.12187/2025.01.006
Abstract:
Microgreens are emerging as a novel category of healthy plant-derived food sources with vast development prospects and enormous market potential. Light emitting diode (LED), as an efficient, energy-saving, and environmentally friendly solid-state illuminant, has been extensively applied in regulating the growth and quality of microgreens. Based on the nutritional characteristics of microgreens and LED lighting technology, the regulatory effects of LED lighting on color (chlorophyll, β-carotene), nutrients (soluble sugars, soluble proteins), antioxidants (phenolic substances, vitamin C) and antioxidant activities of sprouts were reviewed, and the possible regulatory mechanisms were analyzed. Compared with the same mature vegetables, microgreens contained more bioactive substances such as β-carotene, chlorophyll, phenolic substances and vitamin C, and had higher nutritional value and stronger antioxidant activity. LED light source provided the optimal wavelength matching the absorption spectrum of photoreceptors and photosynthetic pigments (such as chlorophyll and carotenoids) in the plant body, which played a crucial role in optimizing plant growth and development, photosynthesis, and secondary metabolites synthesis, thereby maximizing plant production efficiency. Red-light, blue-light, red-blue combined light, and green-light promoted the synthesis of nutrients and antioxidants, and increased antioxidant activity in microgreens. Future research will focus on the light-quality ratio, LED light coordination with other factors, and the regulatory effect and mechanisms of LED light on the storage and preservation of microgreens, so as to provide theoretical foundation and technical reference for the production, processing, storage, and preservation of microgreens entire industrial chain.
Microgreens are emerging as a novel category of healthy plant-derived food sources with vast development prospects and enormous market potential. Light emitting diode (LED), as an efficient, energy-saving, and environmentally friendly solid-state illuminant, has been extensively applied in regulating the growth and quality of microgreens. Based on the nutritional characteristics of microgreens and LED lighting technology, the regulatory effects of LED lighting on color (chlorophyll, β-carotene), nutrients (soluble sugars, soluble proteins), antioxidants (phenolic substances, vitamin C) and antioxidant activities of sprouts were reviewed, and the possible regulatory mechanisms were analyzed. Compared with the same mature vegetables, microgreens contained more bioactive substances such as β-carotene, chlorophyll, phenolic substances and vitamin C, and had higher nutritional value and stronger antioxidant activity. LED light source provided the optimal wavelength matching the absorption spectrum of photoreceptors and photosynthetic pigments (such as chlorophyll and carotenoids) in the plant body, which played a crucial role in optimizing plant growth and development, photosynthesis, and secondary metabolites synthesis, thereby maximizing plant production efficiency. Red-light, blue-light, red-blue combined light, and green-light promoted the synthesis of nutrients and antioxidants, and increased antioxidant activity in microgreens. Future research will focus on the light-quality ratio, LED light coordination with other factors, and the regulatory effect and mechanisms of LED light on the storage and preservation of microgreens, so as to provide theoretical foundation and technical reference for the production, processing, storage, and preservation of microgreens entire industrial chain.
2025, 40(1): 58-63.
doi: 10.12187/2025.01.007
Abstract:
In order to reveal the impact of fouling formation in the thin-plate cut tobacco dryer on the equipment process performance, a thickness detector combined with mathematical statistical analysis and thermal imaging analysis techniques was employed to comparatively analyze the differences in fouling severity, batch-to-batch operational values of process parameters, stability of hot air control, material tail delay characteristics, and steam consumption between two cut tobacco dryers. The results indicated that the average thicknesses of the fouling layers on the walls of the two dryers were 1.5 mm and 0.4 mm, respectively. Dryers with varying degrees of fouling exhibited significant differences in the operational values of material flow rate and process hot air flow rate between batches. Compared to the dryer with a fouling layer thickness of 0.4 mm, when the wall fouling thickness was 1.5 mm, fluctuations in the process hot air flow and temperature of the dryer were increased, resulting in a 30 s increase in material tail delay and a 65 kg/h increase in steam consumption. The adhesion and accumulation of particulate fouling on the walls affected the uniformity of the drum wall temperature distribution, with local temperature extremes reaching 8 ℃.
In order to reveal the impact of fouling formation in the thin-plate cut tobacco dryer on the equipment process performance, a thickness detector combined with mathematical statistical analysis and thermal imaging analysis techniques was employed to comparatively analyze the differences in fouling severity, batch-to-batch operational values of process parameters, stability of hot air control, material tail delay characteristics, and steam consumption between two cut tobacco dryers. The results indicated that the average thicknesses of the fouling layers on the walls of the two dryers were 1.5 mm and 0.4 mm, respectively. Dryers with varying degrees of fouling exhibited significant differences in the operational values of material flow rate and process hot air flow rate between batches. Compared to the dryer with a fouling layer thickness of 0.4 mm, when the wall fouling thickness was 1.5 mm, fluctuations in the process hot air flow and temperature of the dryer were increased, resulting in a 30 s increase in material tail delay and a 65 kg/h increase in steam consumption. The adhesion and accumulation of particulate fouling on the walls affected the uniformity of the drum wall temperature distribution, with local temperature extremes reaching 8 ℃.
2025, 40(1): 64-74.
doi: 10.12187/2025.01.008
Abstract:
Tobacco stem power and tobacco leave power were used to prepare rolled reconstituted tobacco, the suitable process parameters for reconstituted tobacco based on stem were determined through orthogonal experiments. The basic physicochemical properties, microstructure, glycerol adsorption performance, thermal weight loss characteristics and released aroma components under heating conditions were compared between the reconstituted tobacco prepared from whole tobacco leaves and stem. The results showed that the optimal addition amounts of water, wood pulp fiber, and carboxymethyl cellulose sodium were 75%, 2.5%, and 5% based on tobacco stem power, respectively, from the perspective of tensile strength and sensory quality. The rolled thickness and baking temperature were selected as 0.25 mm and 90 ℃, respectively. The quantitative, tensile strength, and bulk thickness of whole stem reconstituted tobacco leaves were 265.33 g/m2, 0.43 kN/m, and 0.83 cm3/g, respectively, which were superior to that of reconstituted tobacco based on whole leaves. The surface uniformity and color retention were good, the micro-pore structure was rich, and the fiber arrangement was relatively loose. The static equilibrium adsorption rate of glycerol in whole stem reconstituted tobacco was 25.0%, which was higher than that in whole leaves reconstituted tobacco. The adsorption process follows a quasi first order kinetic model and exhibited higher adsorption rate constant. Both types of whole leaves reconstituted tobacco exhibited similar four stage thermal decomposition weight loss processes. But the temperature for thermal weight loss stages Ⅱ and Ⅲ of whole stem reconstituted tobacco were more concentrated. The maximum weight loss rate and CPI of these two stages were higher than those of whole leaves reconstituted tobacco. The types and contents of aroma compounds released by whole stem reconstituted tobacco leaves in stage Ⅲ were 41, with a content of 3 410.49 μ g/g, all of which were higher than the types and contents of heat released aroma compounds in stage Ⅱ. Among them nicotine, neonicotinoid, DDMP, furfuryl alcohol and other aroma substances could be effectively released. The rolled reconstituted tobacco prepared by tobacco stem had good tensile strength and loose thickness, rich micro-pore structure, and effective release performance for aroma substances under heating conditions.The good fragrance loading capacity and low raw material cost demonstrated its potential for application in heated cigarettes.
Tobacco stem power and tobacco leave power were used to prepare rolled reconstituted tobacco, the suitable process parameters for reconstituted tobacco based on stem were determined through orthogonal experiments. The basic physicochemical properties, microstructure, glycerol adsorption performance, thermal weight loss characteristics and released aroma components under heating conditions were compared between the reconstituted tobacco prepared from whole tobacco leaves and stem. The results showed that the optimal addition amounts of water, wood pulp fiber, and carboxymethyl cellulose sodium were 75%, 2.5%, and 5% based on tobacco stem power, respectively, from the perspective of tensile strength and sensory quality. The rolled thickness and baking temperature were selected as 0.25 mm and 90 ℃, respectively. The quantitative, tensile strength, and bulk thickness of whole stem reconstituted tobacco leaves were 265.33 g/m2, 0.43 kN/m, and 0.83 cm3/g, respectively, which were superior to that of reconstituted tobacco based on whole leaves. The surface uniformity and color retention were good, the micro-pore structure was rich, and the fiber arrangement was relatively loose. The static equilibrium adsorption rate of glycerol in whole stem reconstituted tobacco was 25.0%, which was higher than that in whole leaves reconstituted tobacco. The adsorption process follows a quasi first order kinetic model and exhibited higher adsorption rate constant. Both types of whole leaves reconstituted tobacco exhibited similar four stage thermal decomposition weight loss processes. But the temperature for thermal weight loss stages Ⅱ and Ⅲ of whole stem reconstituted tobacco were more concentrated. The maximum weight loss rate and CPI of these two stages were higher than those of whole leaves reconstituted tobacco. The types and contents of aroma compounds released by whole stem reconstituted tobacco leaves in stage Ⅲ were 41, with a content of 3 410.49 μ g/g, all of which were higher than the types and contents of heat released aroma compounds in stage Ⅱ. Among them nicotine, neonicotinoid, DDMP, furfuryl alcohol and other aroma substances could be effectively released. The rolled reconstituted tobacco prepared by tobacco stem had good tensile strength and loose thickness, rich micro-pore structure, and effective release performance for aroma substances under heating conditions.The good fragrance loading capacity and low raw material cost demonstrated its potential for application in heated cigarettes.
2025, 40(1): 75-81.
doi: 10.12187/2025.01.009
Abstract:
In order to study the relationship between the morphological characteristics of cut tobacco and the filling density uniformity of slim cigarettes, the structural distribution (long-filament ratio, medium-filament ratio, short-filament ratio, etc.) and morphological parameters (length, width, curl) of cut tobacco were measured. The overall morphology of cut tobacco was characterized based on the above-mentioned values. A quantitative relationship model between the morphological characteristics of cut tobacco and the filling density uniformity coefficient of cigarettes was established using stepwise regression analysis. The optimal solution of the model was obtained to seek the best control direction of the cut tobacco structure, and production verification was carried out. The results showed that when the width of the reconstituted cut stems was 0.8~1.0 mm, it was in good conformity with the actual production, and the increase of the short and medium cut tobacco rate was conducive to improving the width conformity of the reconstituted cut stem. The significance of the multiple stepwise regression equation of the overall length, overall width, overall curl, medium cut rate, short cut rate and thin cigarette filling density uniformity coefficient index reached an extremely significant level (P<0.01), when the proportion of reconstituted cut stems was between 2% and 8%, the linearity of the model was better. The cut tobacco structure was adjusted in production based on the optimal solution of the model, the overall length of the cut tobacco was reduced by 5.9%, the overall curl was reduced by 4.4%, the rate of medium and short tobacco threads increased by 57.9%, and the uniformity of cigarette filling density was improved by 45.5%.
In order to study the relationship between the morphological characteristics of cut tobacco and the filling density uniformity of slim cigarettes, the structural distribution (long-filament ratio, medium-filament ratio, short-filament ratio, etc.) and morphological parameters (length, width, curl) of cut tobacco were measured. The overall morphology of cut tobacco was characterized based on the above-mentioned values. A quantitative relationship model between the morphological characteristics of cut tobacco and the filling density uniformity coefficient of cigarettes was established using stepwise regression analysis. The optimal solution of the model was obtained to seek the best control direction of the cut tobacco structure, and production verification was carried out. The results showed that when the width of the reconstituted cut stems was 0.8~1.0 mm, it was in good conformity with the actual production, and the increase of the short and medium cut tobacco rate was conducive to improving the width conformity of the reconstituted cut stem. The significance of the multiple stepwise regression equation of the overall length, overall width, overall curl, medium cut rate, short cut rate and thin cigarette filling density uniformity coefficient index reached an extremely significant level (P<0.01), when the proportion of reconstituted cut stems was between 2% and 8%, the linearity of the model was better. The cut tobacco structure was adjusted in production based on the optimal solution of the model, the overall length of the cut tobacco was reduced by 5.9%, the overall curl was reduced by 4.4%, the rate of medium and short tobacco threads increased by 57.9%, and the uniformity of cigarette filling density was improved by 45.5%.
2025, 40(1): 82-89.
doi: 10.12187/2025.01.010
Abstract:
In order to improve the threshing quality and strips yield of the upper leaf of flue-cured tobacco CB-1, the influence of rotational speeds of threshing drum on leaf structure, stem content and yield was determined. Uniform experiment was used to design different rotational speed combinations, and the experiment was carried out on the threshing and redrying line. The linear regression model of the first to fourth rotational speed and the leaf structure, stem content and yield was established by regression analysis, and the model was used to optimize and verify the rotational speed parameters of the fourth-stage threshing drum. The results indicated that tyhe linear regression models of large strip rate, medium strip rate, large-to-medium strip rate and fragment rate with rotational speed were significant at the P<0.01 level, and the linear regression model of stem content in the leaf with rotational speed was significant at the P<0.05 level. The correlation coefficient of the linear regression model of stripsyield and rotational speed was 0.83, but it was not significant at the P<0.05 level. The large strip rate, medium strip rate, and large-to-medium strip were were influenced by the interaction between the first and second rotational speed. The fragment rate was closely related to the primary and tertiary rotational speed. The stem content in the leaf was main influenced by the primary beater speed. The strips yield was main influenced by the interaction between the primary, secondary, and quaternary rotational speed. The ideal rotational speeds for the first to fourth levels were determined to be 585 r/min, 590 r/min, 680 r/min, and 690 r/min, respectively. Compared to the present rolling speed combination, these adjustments resulted in a 9.59% reduction in large strip proportion, an 17.41% increase in medium strip proportion, and an 1.33% increase in strips yield. This optimization significantly improved the threshing quality of upper leaves of tobacco CB-1.
In order to improve the threshing quality and strips yield of the upper leaf of flue-cured tobacco CB-1, the influence of rotational speeds of threshing drum on leaf structure, stem content and yield was determined. Uniform experiment was used to design different rotational speed combinations, and the experiment was carried out on the threshing and redrying line. The linear regression model of the first to fourth rotational speed and the leaf structure, stem content and yield was established by regression analysis, and the model was used to optimize and verify the rotational speed parameters of the fourth-stage threshing drum. The results indicated that tyhe linear regression models of large strip rate, medium strip rate, large-to-medium strip rate and fragment rate with rotational speed were significant at the P<0.01 level, and the linear regression model of stem content in the leaf with rotational speed was significant at the P<0.05 level. The correlation coefficient of the linear regression model of stripsyield and rotational speed was 0.83, but it was not significant at the P<0.05 level. The large strip rate, medium strip rate, and large-to-medium strip were were influenced by the interaction between the first and second rotational speed. The fragment rate was closely related to the primary and tertiary rotational speed. The stem content in the leaf was main influenced by the primary beater speed. The strips yield was main influenced by the interaction between the primary, secondary, and quaternary rotational speed. The ideal rotational speeds for the first to fourth levels were determined to be 585 r/min, 590 r/min, 680 r/min, and 690 r/min, respectively. Compared to the present rolling speed combination, these adjustments resulted in a 9.59% reduction in large strip proportion, an 17.41% increase in medium strip proportion, and an 1.33% increase in strips yield. This optimization significantly improved the threshing quality of upper leaves of tobacco CB-1.
2025, 40(1): 90-97.
doi: 10.12187/2025.01.011
Abstract:
To address the problems of the time-consuming and limited application of traditional tobacco mosaic virus (TMV) detection methods, colloidal gold test strips for rapid and qualitative detection of TMV were developed based on the double antibody sandwich method, and its preparation conditions were optimized.In addition, the limit, accuracy, and specificity of the test strip were detected. The results showed that the suitable preparation conditions for the test strip were buffer addition of 4 μL, antibody mass concentration of 10 μg/mL, and NC membrane of CN140 type and sample extraction solution of 0.02 mol/L PBS; The detection limit of this test strip for TMV-CP protein was 0.1 μg/mL, with no cross reactivity with tobacco bush top virus, tomato spot wilt virus, and potato Y virus, and good specificity; Applied to actual sample detection, the total coincidence rate with PCR was 95.0 %, the positive coincidence rate was 93.3 %, and the accuracy was good. This test strip could display the detection results within 10 min and was easy to operate. It could be used for rapid detection of TMVs in tobacco field.
To address the problems of the time-consuming and limited application of traditional tobacco mosaic virus (TMV) detection methods, colloidal gold test strips for rapid and qualitative detection of TMV were developed based on the double antibody sandwich method, and its preparation conditions were optimized.In addition, the limit, accuracy, and specificity of the test strip were detected. The results showed that the suitable preparation conditions for the test strip were buffer addition of 4 μL, antibody mass concentration of 10 μg/mL, and NC membrane of CN140 type and sample extraction solution of 0.02 mol/L PBS; The detection limit of this test strip for TMV-CP protein was 0.1 μg/mL, with no cross reactivity with tobacco bush top virus, tomato spot wilt virus, and potato Y virus, and good specificity; Applied to actual sample detection, the total coincidence rate with PCR was 95.0 %, the positive coincidence rate was 93.3 %, and the accuracy was good. This test strip could display the detection results within 10 min and was easy to operate. It could be used for rapid detection of TMVs in tobacco field.
2025, 40(1): 98-106,119.
doi: 10.12187/2025.01.012
Abstract:
Tobacco alkali spices (TASs) were prepared from tobacco leaves of different origins, such as Yunnan, Hunan, Sichuan, Brazil, the United States, and Zimbabwe, and were analyzed by cigarette flavoring effect evaluation, chemical composition and volatile components analysis in order to screen the tobacco leaves suitable for the preparation of cigarette flavorings. The Zimbabwe TASs could enrich the aroma and concentration, especially the original aroma of cigarette tobacco. The chemical compositions of American and Brazilian TASs were obviously different from that of domestic tobacco and Zimbabwean tobacco. The contents of total polyphenols, total acids and total plant alkaloids of TASs from the United States and Brazil were higher than those of domestic and Zimbabwe TASs, while the total sugars content were lower than those of domestic and Zimbabwe TASs. Six TAS samples of different origins could be divided into three categories: United States and Brazil, Yunnan and Sichuan, Hunan and Zimbabwe. The content of Damarone in volatile components of TASs was high and the threshold was low, which contributesd the most to the flavor of the sample. In addition, 2-acetyl pyrroline, violonone, megalotrienone Ⅳ, megalotrienone Ⅱ, megalotrienoneⅠ, phenylacetaldehyde, nonylaldehyde, 4-vinyl guaiacol and linalsol which had high ROAV were the main contributors to the aroma of TASs.
Tobacco alkali spices (TASs) were prepared from tobacco leaves of different origins, such as Yunnan, Hunan, Sichuan, Brazil, the United States, and Zimbabwe, and were analyzed by cigarette flavoring effect evaluation, chemical composition and volatile components analysis in order to screen the tobacco leaves suitable for the preparation of cigarette flavorings. The Zimbabwe TASs could enrich the aroma and concentration, especially the original aroma of cigarette tobacco. The chemical compositions of American and Brazilian TASs were obviously different from that of domestic tobacco and Zimbabwean tobacco. The contents of total polyphenols, total acids and total plant alkaloids of TASs from the United States and Brazil were higher than those of domestic and Zimbabwe TASs, while the total sugars content were lower than those of domestic and Zimbabwe TASs. Six TAS samples of different origins could be divided into three categories: United States and Brazil, Yunnan and Sichuan, Hunan and Zimbabwe. The content of Damarone in volatile components of TASs was high and the threshold was low, which contributesd the most to the flavor of the sample. In addition, 2-acetyl pyrroline, violonone, megalotrienone Ⅳ, megalotrienone Ⅱ, megalotrienoneⅠ, phenylacetaldehyde, nonylaldehyde, 4-vinyl guaiacol and linalsol which had high ROAV were the main contributors to the aroma of TASs.
2025, 40(1): 107-119.
doi: 10.12187/2025.01.013
Abstract:
Using the superoxide anion radical scavenging rate as an indicator, single-factor experiments and response surface methodology were employed to optimize the preparation of peptides from swim bladder of Pseudosciaena crocea (HSBP). The HaCaT cell line, an immortalized human keratinocyte cell line, was employed to establish an oxidative damage model to evaluate the effects of HSBP on collagen and hyaluronic acid secretion, as well as the activities of antioxidant enzymes and β-galactosidase, to assess its oxidative damage repair activity. The 3D recombinant human epidermal barrier injury model was established to study the effects of HSBP on its tissue morphology and the expression of skin barrier related proteins, and to comprehensively evaluate its delaying aging effect on skin. The results showed that the optimal preparation conditions for HSBP were: enzymatic hydrolysis time of 4 hours, 50 ℃, pH value of 7.5, and a bromelain addition of 3400 U/g. Under these conditions, the superoxide anion radical scavenging rate was 65.6%. The molecular weight of HSBP was 480 Da, with no irritation, sensitization, or cytotoxicity. HSBP could significantly promote the secretion of hyaluronic acid, type I and type IV collagen in oxidation-damaged cells, increase the activities of superoxide dismutase and glutathione peroxidase (GSH-Px), decrease the contents of malondialdehyde and β-galactosidase, and significantly increase the expressions of LOR, FLG, TGM1 and AQP3 in barrier damaged models, effectively repair the barrier damaged skin tissue, and significantly increase the number of viable cell layers. Therefore, HSBP could effectively protect skin cells from oxidative damage and repair skin barrier injury, thereby delaying skin aging.
Using the superoxide anion radical scavenging rate as an indicator, single-factor experiments and response surface methodology were employed to optimize the preparation of peptides from swim bladder of Pseudosciaena crocea (HSBP). The HaCaT cell line, an immortalized human keratinocyte cell line, was employed to establish an oxidative damage model to evaluate the effects of HSBP on collagen and hyaluronic acid secretion, as well as the activities of antioxidant enzymes and β-galactosidase, to assess its oxidative damage repair activity. The 3D recombinant human epidermal barrier injury model was established to study the effects of HSBP on its tissue morphology and the expression of skin barrier related proteins, and to comprehensively evaluate its delaying aging effect on skin. The results showed that the optimal preparation conditions for HSBP were: enzymatic hydrolysis time of 4 hours, 50 ℃, pH value of 7.5, and a bromelain addition of 3400 U/g. Under these conditions, the superoxide anion radical scavenging rate was 65.6%. The molecular weight of HSBP was 480 Da, with no irritation, sensitization, or cytotoxicity. HSBP could significantly promote the secretion of hyaluronic acid, type I and type IV collagen in oxidation-damaged cells, increase the activities of superoxide dismutase and glutathione peroxidase (GSH-Px), decrease the contents of malondialdehyde and β-galactosidase, and significantly increase the expressions of LOR, FLG, TGM1 and AQP3 in barrier damaged models, effectively repair the barrier damaged skin tissue, and significantly increase the number of viable cell layers. Therefore, HSBP could effectively protect skin cells from oxidative damage and repair skin barrier injury, thereby delaying skin aging.
2025, 40(1): 120-126.
doi: 10.12187/2025.01.014
Abstract:
To address the problems of skin thermal damage after photoelectric therapy, κ-carrageenan and konjac glucomannan were used as the main raw materials to prepare a gel film material for skin cooling after photoelectric therapy, and its morphological structure, mechanical properties, cooling performance and physical and chemical properties were comprehensively characterized. The results showed that when the mass ratio of KC to KGM was 5.5∶4.5 and the mass concentration of the total dry matter was 10 g/L, the prepared KC/KGM gel film could reduce the surface temperature of artificial skin from (61.28±0.52) ℃ to (37.88±0.55) ℃ within 25 min. The tensile strength and elongation at break were (0.11±0.03) MPa and (160.63±5.92) %, respectively. The compressive strength can reach (0.19±0.01) MPa. The moisture retention rate of the gel film prepared at 25 ℃ was (86.04±1.72) % within 25 min. The appearance of the gel film was transparent and flat, the cold and hot resistance was satisfying, which met the relevant sensory and physical and chemical performance requirements specified in the mask standard (QB / T 2872—2017).
To address the problems of skin thermal damage after photoelectric therapy, κ-carrageenan and konjac glucomannan were used as the main raw materials to prepare a gel film material for skin cooling after photoelectric therapy, and its morphological structure, mechanical properties, cooling performance and physical and chemical properties were comprehensively characterized. The results showed that when the mass ratio of KC to KGM was 5.5∶4.5 and the mass concentration of the total dry matter was 10 g/L, the prepared KC/KGM gel film could reduce the surface temperature of artificial skin from (61.28±0.52) ℃ to (37.88±0.55) ℃ within 25 min. The tensile strength and elongation at break were (0.11±0.03) MPa and (160.63±5.92) %, respectively. The compressive strength can reach (0.19±0.01) MPa. The moisture retention rate of the gel film prepared at 25 ℃ was (86.04±1.72) % within 25 min. The appearance of the gel film was transparent and flat, the cold and hot resistance was satisfying, which met the relevant sensory and physical and chemical performance requirements specified in the mask standard (QB / T 2872—2017).
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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
