Qrcode
Online First Articles have been peer-reviewed and accepted, which are not yet assigned to volumes /issues, but are citable by Digital Object Identifier (DOI).
Display Method:
$v.latestStateEn
,Available online
Abstract:
Wheat bran aleurone layer flour was used to replace part of the refined flour to make hand-grabbed cakes. The effects of the addition amount of wheat bran aleurone layer flour (0%, 5%, 10%, 15%, 20%, 25% and 30%) on the characteristics of mixed flour, dough and the quality of hand-grabbed cake were investigated. The results showed that the wet gluten and gluten index, color, pasting properties, farinograph properties, tensile properties of the mixed flour, and oil content, edible quality of the hand-grabbed cake were determined and analyzed. The results showed that with the increase of the proportion of aleurone layer flour, The contents of protein, dietary fiber,a*andb*of the mixed flour increased, while the contents of ash, starch andL*of the mixed flour decreased; Water absorption, weakening degree and stability time of dough increased, while wet gluten content, gluten index, FQN, extension, peak viscosity and final viscosity of dough decreased; The hardness and chewiness of the hand-grasped cake increased, the color became darker, the oil content and elasticity decreased. When the addition amount was 0% to 10%, the hand-grabbed cake quality was well; When the addition amount was 15% to 20%, the hand-grabbed cake quality was still within the acceptable range, and after more than 20%, the quality deteriorates seriously. Compare to the hand-grabbed cake made by wheat flour that are absence of wheat bran aleurone layer flour, the hand-grabbed cake that contained 30% of wheat bran aleurone layer flour had lower oil content (13.92%). In conclusion, when the addition amount of wheat bran flour layer flour was less than 20%, the edibility of hand-grabbed cake was accepted by the human, and the oil content of hand-grabbed cake was also reduced.
Wheat bran aleurone layer flour was used to replace part of the refined flour to make hand-grabbed cakes. The effects of the addition amount of wheat bran aleurone layer flour (0%, 5%, 10%, 15%, 20%, 25% and 30%) on the characteristics of mixed flour, dough and the quality of hand-grabbed cake were investigated. The results showed that the wet gluten and gluten index, color, pasting properties, farinograph properties, tensile properties of the mixed flour, and oil content, edible quality of the hand-grabbed cake were determined and analyzed. The results showed that with the increase of the proportion of aleurone layer flour, The contents of protein, dietary fiber,a*andb*of the mixed flour increased, while the contents of ash, starch andL*of the mixed flour decreased; Water absorption, weakening degree and stability time of dough increased, while wet gluten content, gluten index, FQN, extension, peak viscosity and final viscosity of dough decreased; The hardness and chewiness of the hand-grasped cake increased, the color became darker, the oil content and elasticity decreased. When the addition amount was 0% to 10%, the hand-grabbed cake quality was well; When the addition amount was 15% to 20%, the hand-grabbed cake quality was still within the acceptable range, and after more than 20%, the quality deteriorates seriously. Compare to the hand-grabbed cake made by wheat flour that are absence of wheat bran aleurone layer flour, the hand-grabbed cake that contained 30% of wheat bran aleurone layer flour had lower oil content (13.92%). In conclusion, when the addition amount of wheat bran flour layer flour was less than 20%, the edibility of hand-grabbed cake was accepted by the human, and the oil content of hand-grabbed cake was also reduced.
$v.latestStateEn
,Available online
Abstract:
Addressing the complexity of cigarette ingredients and the challenges in brand identification, a cigarette brand identification model based on Projection Pursuit based on Fisher Criterion (PPF) and hyperspectral technology was proposed. Firstly, the PPF projection algorithm was employed to conduct spectral separability analysis on the original spectra as well as those processed with Multiplicative Scatter Correction (MSC), first-order derivative (1stD), and second-order derivative (2ndD). Secondly, feature wavelength selection was carried out using Successive Projections Algorithm (SPA) and Genetic Algorithm (GA) to enhance the classification performance in subsequent steps. Finally, cigarette brand identification models were established using Support Vector Machine (SVM) and Extreme Gradient Boosting (XGBoost) algorithms, enabling effective recognition of cigarette brands. The results indicate that, in the combination of hyperspectral technology and the PPF projection algorithm, the second-order derivative (2ndD) serves as the optimal band processing method, significantly enhancing the spectral separability. The recognition model established based on 2ndD-SPA-SVM emerges as the best model, achieving an overall classification accuracy of 94.58% and 92.50% for the training and test sets respectively. Moreover, a greater difference in the proportion of leaf silk and expanded silk among different brand formulations leads to a lower similarity value between categories and a higher recognition accuracy. This model can provide a new efficient, fast, accurate, and non-destructive classification and discrimination method for cigarettes of different grades. It offered theoretical support for the application of hyperspectral technology in cigarette brand maintenance, tobacco blend formulation design, and other scenarios.
Addressing the complexity of cigarette ingredients and the challenges in brand identification, a cigarette brand identification model based on Projection Pursuit based on Fisher Criterion (PPF) and hyperspectral technology was proposed. Firstly, the PPF projection algorithm was employed to conduct spectral separability analysis on the original spectra as well as those processed with Multiplicative Scatter Correction (MSC), first-order derivative (1stD), and second-order derivative (2ndD). Secondly, feature wavelength selection was carried out using Successive Projections Algorithm (SPA) and Genetic Algorithm (GA) to enhance the classification performance in subsequent steps. Finally, cigarette brand identification models were established using Support Vector Machine (SVM) and Extreme Gradient Boosting (XGBoost) algorithms, enabling effective recognition of cigarette brands. The results indicate that, in the combination of hyperspectral technology and the PPF projection algorithm, the second-order derivative (2ndD) serves as the optimal band processing method, significantly enhancing the spectral separability. The recognition model established based on 2ndD-SPA-SVM emerges as the best model, achieving an overall classification accuracy of 94.58% and 92.50% for the training and test sets respectively. Moreover, a greater difference in the proportion of leaf silk and expanded silk among different brand formulations leads to a lower similarity value between categories and a higher recognition accuracy. This model can provide a new efficient, fast, accurate, and non-destructive classification and discrimination method for cigarettes of different grades. It offered theoretical support for the application of hyperspectral technology in cigarette brand maintenance, tobacco blend formulation design, and other scenarios.
$v.latestStateEn
,Available online
Abstract:
The conversion rate of Angiotensin Converting Enzyme (ACE) by enzymatic hydrolysis products was the main index, and the degree of protein hydrolysis was the secondary index, and the preparation process conditions were optimized by single-factor experiment combined with response surface method, and its stability was studied. The results show that:the optimal enzymatic hydrolysis conditions were ultrasonic time of 17 min, ultrasonic power of 300 W, substrate concentration of 5.1%, enzymatic temperature of 60 ℃, enzymatic time of 2.7 h, ultrasonic time of 17 min, enzyme dosage of 4000 U/g, protein mass fraction of 5.1%. The inhibition rate of ACE inhibitory peptides prepared under these conditions was 72.9%, and the degree of hydrolysis is 17.1%. It has good acid and thermal stability, and can still maintain 79% of the original activity after simulated digestion in vitro.
The conversion rate of Angiotensin Converting Enzyme (ACE) by enzymatic hydrolysis products was the main index, and the degree of protein hydrolysis was the secondary index, and the preparation process conditions were optimized by single-factor experiment combined with response surface method, and its stability was studied. The results show that:the optimal enzymatic hydrolysis conditions were ultrasonic time of 17 min, ultrasonic power of 300 W, substrate concentration of 5.1%, enzymatic temperature of 60 ℃, enzymatic time of 2.7 h, ultrasonic time of 17 min, enzyme dosage of 4000 U/g, protein mass fraction of 5.1%. The inhibition rate of ACE inhibitory peptides prepared under these conditions was 72.9%, and the degree of hydrolysis is 17.1%. It has good acid and thermal stability, and can still maintain 79% of the original activity after simulated digestion in vitro.
$v.latestStateEn
,Available online
Abstract:
With black tea and peanut as main raw materials, skim milk powder and white granulated sugar as auxiliary materials, a black tea-peanut protein complex drink with rich nutrition and good taste was prepared. The sensory, protein content, fat content and osmotic pressure of the black tea-peanut protein complex drink were analyzed to study the best technological conditions and nutritional characteristics. The results show that the optimal process conditions of the black tea-peanut protein complex drink are as follows: the ratio of peanut protein pulp to black tea was 1:2, the addition of skim milk powder was 10%, and the addition of white granulated sugar was 2%. Under these conditions, the prepared complex drink has the highest sensory score, is rich in essential nutrients needed by the human body, and the osmotic pressure is close to the human blood osmotic pressure, which can meet consumers' pursuit of health and sensory quality
With black tea and peanut as main raw materials, skim milk powder and white granulated sugar as auxiliary materials, a black tea-peanut protein complex drink with rich nutrition and good taste was prepared. The sensory, protein content, fat content and osmotic pressure of the black tea-peanut protein complex drink were analyzed to study the best technological conditions and nutritional characteristics. The results show that the optimal process conditions of the black tea-peanut protein complex drink are as follows: the ratio of peanut protein pulp to black tea was 1:2, the addition of skim milk powder was 10%, and the addition of white granulated sugar was 2%. Under these conditions, the prepared complex drink has the highest sensory score, is rich in essential nutrients needed by the human body, and the osmotic pressure is close to the human blood osmotic pressure, which can meet consumers' pursuit of health and sensory quality
$v.latestStateEn
,Available online
Abstract:
To explore the differences between the release of aroma components in the heated cigarette and the traditional cigarette, 10 unblended leaf tobacco were prepared into two types of cigarettes. The aroma components in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarette were analyzed by GC/MS. And orthogonal partial least squares discriminant analysis (OPLS-DA) model were used to evaluate the differences of aroma components in the two types of cigarettes. The results showed that a total of 53 and 77 aroma components were identified in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarettes, respectively. Among the 47 common components, the release of 13 aroma components in the heated cigarettes were more than traditional cigarettes, such as, acetic acid, γ-Butyrolactone and the other 11 aldehyde ketone compounds. 53 different aroma components between heated cigarettes and traditional cigarettes were screened by OPLS-DA, including 7 pyrazine-pyridines,12 ketones, 4 furans, 9 acids, 3 esters, 8 phenols, 9 hydrocarbons, and 1 alcohol. According to the proportion of differential aroma components in the total identified components of the same category, the most significant differences in the release of phenolic components were observed between the two types of cigarettes, followed by hydrocarbons, pyrazine-pyridines, acids, esters, ketones, furans, alcohols.
To explore the differences between the release of aroma components in the heated cigarette and the traditional cigarette, 10 unblended leaf tobacco were prepared into two types of cigarettes. The aroma components in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarette were analyzed by GC/MS. And orthogonal partial least squares discriminant analysis (OPLS-DA) model were used to evaluate the differences of aroma components in the two types of cigarettes. The results showed that a total of 53 and 77 aroma components were identified in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarettes, respectively. Among the 47 common components, the release of 13 aroma components in the heated cigarettes were more than traditional cigarettes, such as, acetic acid, γ-Butyrolactone and the other 11 aldehyde ketone compounds. 53 different aroma components between heated cigarettes and traditional cigarettes were screened by OPLS-DA, including 7 pyrazine-pyridines,12 ketones, 4 furans, 9 acids, 3 esters, 8 phenols, 9 hydrocarbons, and 1 alcohol. According to the proportion of differential aroma components in the total identified components of the same category, the most significant differences in the release of phenolic components were observed between the two types of cigarettes, followed by hydrocarbons, pyrazine-pyridines, acids, esters, ketones, furans, alcohols.
$v.latestStateEn
,Available online
Abstract:
To develop a new natural spice ofFlos Sophorae, we usedCordyceps sinensisstrain SCT-1 to fermentateFlos Sophorae. The fermentation medium formula was optimized through factor screening experiments. The fragrance obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation, and the volatile aroma components were analyzed. The results showed that the optimal fermentation medium wasFlos Sophorae100 g/L, corn flour 2 g/L, bran 2 g/L and sucrose 2 g/L. The optimal spice obtained was mainly nutty aroma, supplemented by milk aroma and green aroma. By adding the spice, the cigarette has an increased nutty aroma, sweetness, and a more delicate smoke, while reducing its irritancy. The volatile aroma components, as styrene, (2Z)-2-octen-1-ol, naphthalene, benzothiazole, and methyleugenol, contributed to the aroma of the fragrance. (E)-2-heptanenal, benzaldehyde, linalool, terpine-4-ol and α- Terpineol had a significant contribution to the aroma of this spice.
To develop a new natural spice ofFlos Sophorae, we usedCordyceps sinensisstrain SCT-1 to fermentateFlos Sophorae. The fermentation medium formula was optimized through factor screening experiments. The fragrance obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation, and the volatile aroma components were analyzed. The results showed that the optimal fermentation medium wasFlos Sophorae100 g/L, corn flour 2 g/L, bran 2 g/L and sucrose 2 g/L. The optimal spice obtained was mainly nutty aroma, supplemented by milk aroma and green aroma. By adding the spice, the cigarette has an increased nutty aroma, sweetness, and a more delicate smoke, while reducing its irritancy. The volatile aroma components, as styrene, (2Z)-2-octen-1-ol, naphthalene, benzothiazole, and methyleugenol, contributed to the aroma of the fragrance. (E)-2-heptanenal, benzaldehyde, linalool, terpine-4-ol and α- Terpineol had a significant contribution to the aroma of this spice.
$v.latestStateEn
,Available online
Abstract:
In order to expand the utilization of waste tobacco, hydrothermal reaction technology was used to prepare tobacco hydrothermal reaction flavors based on waste tobacco. The effects of different reaction conditions on the generation of flavour components in the spices were analysed using gas chromatography-mass spectrometry. Evaluation of hydrothermal reactive flavourings for cigarette flavouring applications by sensory effects. The results show that with the increase of reaction temperature, reaction time and the decrease of solid-liquid ratio, the totalcontent of aroma components in the hydrothermal reaction spices showed a trend of increasing and then decreasing. At the reaction temperature of 220℃, reaction time of 70 min and a solid-liquid ratio of 2:11, the total aroma composition was the highest at 2 325. 35 μg/g, of which the content of heterocyclic and ketones was higher and the content of aldehydes and phenolic compounds was lower. The hydrothermal reaction spices have the characteristics of floral, baking and caramel aromas. When the hydrothermal reaction spice was added at a level of 4 mg/cigarette, the aroma and aroma volume of the cigarettes were increased, the irritation was reduced, and the overall organoleptic quality was improved.
In order to expand the utilization of waste tobacco, hydrothermal reaction technology was used to prepare tobacco hydrothermal reaction flavors based on waste tobacco. The effects of different reaction conditions on the generation of flavour components in the spices were analysed using gas chromatography-mass spectrometry. Evaluation of hydrothermal reactive flavourings for cigarette flavouring applications by sensory effects. The results show that with the increase of reaction temperature, reaction time and the decrease of solid-liquid ratio, the totalcontent of aroma components in the hydrothermal reaction spices showed a trend of increasing and then decreasing. At the reaction temperature of 220℃, reaction time of 70 min and a solid-liquid ratio of 2:11, the total aroma composition was the highest at 2 325. 35 μg/g, of which the content of heterocyclic and ketones was higher and the content of aldehydes and phenolic compounds was lower. The hydrothermal reaction spices have the characteristics of floral, baking and caramel aromas. When the hydrothermal reaction spice was added at a level of 4 mg/cigarette, the aroma and aroma volume of the cigarettes were increased, the irritation was reduced, and the overall organoleptic quality was improved.
$v.latestStateEn
,Available online
Abstract:
To improve the heating cigarette product quality and stability, the suitability of different tobacco raw materials in heated cigarette was evaluated. Firstly, the similarity of sensory quality between tobacco raw materials and reference samples was calculated. Then the correlation between conventional chemical components and sensory quality of tobacco raw materials was further analyzed by grey correlation method. Again, the suitability of tobacco raw materials was evaluated based on fuzzy comprehensive evaluation and membership degree. Finally, the consistency and accuracy of the method were verified through repeated experiments and classification experiments. The results showed that the correlation between total nitrogen and nicotine and sensory evaluation indexes was relatively high, while the correlation between the difference of two sugars and sensory evaluation indexes was relatively low. Total nitrogen and nicotine could be used as the main concern indexes in the evaluation of heated tobacco leaves. 22 kinds of tobacco raw materials samples could be divided into heated cigarette-oriented tobacco modules, auxiliary tobacco modules and filled tobacco modules. It has been proved that the evaluation method has good consistency and accurate classification, which can provide reference for formulation design and maintenance effectively, and has certain practical value and guiding significance.
To improve the heating cigarette product quality and stability, the suitability of different tobacco raw materials in heated cigarette was evaluated. Firstly, the similarity of sensory quality between tobacco raw materials and reference samples was calculated. Then the correlation between conventional chemical components and sensory quality of tobacco raw materials was further analyzed by grey correlation method. Again, the suitability of tobacco raw materials was evaluated based on fuzzy comprehensive evaluation and membership degree. Finally, the consistency and accuracy of the method were verified through repeated experiments and classification experiments. The results showed that the correlation between total nitrogen and nicotine and sensory evaluation indexes was relatively high, while the correlation between the difference of two sugars and sensory evaluation indexes was relatively low. Total nitrogen and nicotine could be used as the main concern indexes in the evaluation of heated tobacco leaves. 22 kinds of tobacco raw materials samples could be divided into heated cigarette-oriented tobacco modules, auxiliary tobacco modules and filled tobacco modules. It has been proved that the evaluation method has good consistency and accurate classification, which can provide reference for formulation design and maintenance effectively, and has certain practical value and guiding significance.
2024, 39(2): 1-11.
doi:10.12187/2024.02.001
Abstract:
Heat treatment and low temperature plasma treatment were used to sterilize the ofEucommia ulmoidesseed oil-apple juice compound beverage. The sensory quality, microorganism, physicochemical properties, antioxidant capacity, particle size, etc of theE.ulmoidesseed oil-apple juice compound beverage were measured during the storage at 20 ℃, 30 ℃ and 40 ℃, and the quality changes of compound beverage treated with two sterilization methods during storage was studied. With sensory quality as an indicator, the predictive effects of chemical reaction kinetics andQ10model on the shelf-life of compound beverage were compared. The results showed that no microorganism in the compound beverage treated by the two methods was found, but the quality of compound beverage showed a downward trend. Low temperature plasma could slow down the decline rate, and made the samples keep higher stability. The chemical reaction kinetics model could provide more stable prediction accuracy. The shelf-life of samples treated by heat and low temperature plasma treatment at 4 ℃ and predicted by the chemical reaction kinetic model was 137.52 d and 191.57 d, respectively. Low temperature plasma treatment was more conducive to maintaining the sensory quality and nutritional value ofE.ulmoidesseed oil-apple juice compound beverages, and obtaining a longer shelf-life.
Heat treatment and low temperature plasma treatment were used to sterilize the ofEucommia ulmoidesseed oil-apple juice compound beverage. The sensory quality, microorganism, physicochemical properties, antioxidant capacity, particle size, etc of theE.ulmoidesseed oil-apple juice compound beverage were measured during the storage at 20 ℃, 30 ℃ and 40 ℃, and the quality changes of compound beverage treated with two sterilization methods during storage was studied. With sensory quality as an indicator, the predictive effects of chemical reaction kinetics andQ10model on the shelf-life of compound beverage were compared. The results showed that no microorganism in the compound beverage treated by the two methods was found, but the quality of compound beverage showed a downward trend. Low temperature plasma could slow down the decline rate, and made the samples keep higher stability. The chemical reaction kinetics model could provide more stable prediction accuracy. The shelf-life of samples treated by heat and low temperature plasma treatment at 4 ℃ and predicted by the chemical reaction kinetic model was 137.52 d and 191.57 d, respectively. Low temperature plasma treatment was more conducive to maintaining the sensory quality and nutritional value ofE.ulmoidesseed oil-apple juice compound beverages, and obtaining a longer shelf-life.
Research on antimicrobial peptide prediction model based on deep learning and protein language model
2024, 39(2): 12-18.
doi:10.12187/2024.02.002
Abstract:
In response to the need for improving prediction accuracy (ACC) in existing models for Antimicrobial Peptides (AMPs), a novel AMP prediction model called DeepGlap was proposed. This model utilized two protein language models for feature extraction from AMP sequences, followed by fusion of feature vectors. These fused vectors were then input into a deep learning network composed of multiple layers of bidirectional long short-term memory networks (mBi-LSTM), one-dimensional convolutional neural networks (1D-CNN), and attention mechanisms. The model underwent performance evaluation and optimization. Results indicated that the model achievedACC,the Pearson correlation coefficient (MCC), and the area urder the curve (AUC) values of 0.739, 0.489, and 0.81, respectively, demonstrating superior predictive performance compared to existing AMP prediction models.
In response to the need for improving prediction accuracy (ACC) in existing models for Antimicrobial Peptides (AMPs), a novel AMP prediction model called DeepGlap was proposed. This model utilized two protein language models for feature extraction from AMP sequences, followed by fusion of feature vectors. These fused vectors were then input into a deep learning network composed of multiple layers of bidirectional long short-term memory networks (mBi-LSTM), one-dimensional convolutional neural networks (1D-CNN), and attention mechanisms. The model underwent performance evaluation and optimization. Results indicated that the model achievedACC,the Pearson correlation coefficient (MCC), and the area urder the curve (AUC) values of 0.739, 0.489, and 0.81, respectively, demonstrating superior predictive performance compared to existing AMP prediction models.
2024, 39(2): 19-27.
doi:10.12187/2024.02.003
Abstract:
UsingRhodotorula glutinisandChlorella vularissludge as raw material, the extraction process of carotenoids from yeast and algae was optimized through single factor and response experiments, and thein vitroantioxidant activity of carotenoids from yeast and algae was investigated. The results showed that the optimal ionic liquid for yeast and algal wall breaking was 1-butyl-3-methylimidazole chloride (BMIMCl), and the optimal extraction process for carotene from yeast and algal sludge was 1 mol/L ionic liquid concentration, pre-treatment temperature of 53 ℃, and pre-treatment time of 57 min. Under this condition, the extraction amount of carotene from yeast and algae was 1.311 mg/g. When the mass concentration was 30 μg/mL, the scavenging rates of DPPH free radical, ·OH free radical and ABTS+free radical were 82.3 %, 37.6 % and 86.8 %, respectively, and the reducing power was 0.289, showing good antioxidant activity. The yeast and algal sludge treated with BMIMCl had a higher content of extracted carotenoids and better antioxidant activity.
UsingRhodotorula glutinisandChlorella vularissludge as raw material, the extraction process of carotenoids from yeast and algae was optimized through single factor and response experiments, and thein vitroantioxidant activity of carotenoids from yeast and algae was investigated. The results showed that the optimal ionic liquid for yeast and algal wall breaking was 1-butyl-3-methylimidazole chloride (BMIMCl), and the optimal extraction process for carotene from yeast and algal sludge was 1 mol/L ionic liquid concentration, pre-treatment temperature of 53 ℃, and pre-treatment time of 57 min. Under this condition, the extraction amount of carotene from yeast and algae was 1.311 mg/g. When the mass concentration was 30 μg/mL, the scavenging rates of DPPH free radical, ·OH free radical and ABTS+free radical were 82.3 %, 37.6 % and 86.8 %, respectively, and the reducing power was 0.289, showing good antioxidant activity. The yeast and algal sludge treated with BMIMCl had a higher content of extracted carotenoids and better antioxidant activity.
2024, 39(2): 28-35.
doi:10.12187/2024.02.004
Abstract:
The traditional microbiological culture method combined with high-throughput sequencing was used to analyze changes in the microbiological quantity and community composition with each step in the processing of ready-to-eat dried soybean curd, to determine the main contamination sources and microbial compositions during the process, and the spoilage bacteria were identified by 16S rDNA. The results showed that the total number of colonies of Hubei soybean (D1) raw materials for ready-to-eat dried soybean curd processing was as high as (3.2±0.1)×106CFU/g, and the total number of colonies of rot, wire drawing spoilage samples (D18, D19) was as high as (4.4±0.4)×106CFU/g and (2.6±0.2)×106CFU/g, respectively, and the dominant bacteria wereBacillus. During the processing,Bacilluswith high relative abundance was also detected in D20 (semi-finished products after two times of baking and cooling), D9 (semi-finished products before one marinating), D21 (semi-finished products after one marinating) and D23 (mixed paste after three marinating), and their relative abundances were 95.67 %, 70.64 %, 55.24 % and 91.26 %, respectively. The bacterial genus composition of D18 and D19 was similar to that of the pre-baking processing unit (D1, D3, D4) and the halogen processing unit (D5, D24, D23), that is, the spoilage bacteria were mainly derived from D1, D3, D4, D5, D24 and D23. The bacteria that caused the spoilage of ready-to-eat dried bean curd D18, D19 wereB.methylotrophicusandB.tequilensis, respectively.
The traditional microbiological culture method combined with high-throughput sequencing was used to analyze changes in the microbiological quantity and community composition with each step in the processing of ready-to-eat dried soybean curd, to determine the main contamination sources and microbial compositions during the process, and the spoilage bacteria were identified by 16S rDNA. The results showed that the total number of colonies of Hubei soybean (D1) raw materials for ready-to-eat dried soybean curd processing was as high as (3.2±0.1)×106CFU/g, and the total number of colonies of rot, wire drawing spoilage samples (D18, D19) was as high as (4.4±0.4)×106CFU/g and (2.6±0.2)×106CFU/g, respectively, and the dominant bacteria wereBacillus. During the processing,Bacilluswith high relative abundance was also detected in D20 (semi-finished products after two times of baking and cooling), D9 (semi-finished products before one marinating), D21 (semi-finished products after one marinating) and D23 (mixed paste after three marinating), and their relative abundances were 95.67 %, 70.64 %, 55.24 % and 91.26 %, respectively. The bacterial genus composition of D18 and D19 was similar to that of the pre-baking processing unit (D1, D3, D4) and the halogen processing unit (D5, D24, D23), that is, the spoilage bacteria were mainly derived from D1, D3, D4, D5, D24 and D23. The bacteria that caused the spoilage of ready-to-eat dried bean curd D18, D19 wereB.methylotrophicusandB.tequilensis, respectively.
2024, 39(2): 36-42.
doi:10.12187/2024.02.005
Abstract:
This study investigated the antibacterial activities and mechanisms of the major compositions (allyl methyl disulfide and dimethyl trisulfide) ofAllium tenuissimumflower essential oil againstListeria monocytogenes. The antibacterial activities and mechanisms of these two compositions againstL.monocytogeneswere evaluated by minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), cellular morphologies, etc. These results showed thatMICsof these two compositions were both 1.0 mg/mL, andMBCswere both 2.0 mg/mL. The 2.0 mg/mL of allyl methyl disulfide and dimethyl trisulfide rigorously impaired cellular morphologies and cytomembrane structures ofL.monocytogenes. The leakage ofβ-galactosidasesand proteins significantly increased when bacterial cells were treated with these two compositions at 4.0 mg/mL. ATPase activities (0.52 U/mg prot and 0.55 U/mg prot) of the cells treated with allyl methyl disulfide (4.0 mg/mL) and dimethyl trisulfide (4.0 mg/mL) were distinctly lower than the activity of control (3.05 U/mg prot,P<0.05), respectively. Furthermore, the contents of DNA for bacterial cells were remarkably decreased after being treated with these two compositions. Thus, allyl methyl disulfide and dimethyl trisulfide inhibited activities ofL.monocytogenesvia destruction of cytomembrane structures, inactivation of ATPase and reduction of DNA contents in bacterial cells.
This study investigated the antibacterial activities and mechanisms of the major compositions (allyl methyl disulfide and dimethyl trisulfide) ofAllium tenuissimumflower essential oil againstListeria monocytogenes. The antibacterial activities and mechanisms of these two compositions againstL.monocytogeneswere evaluated by minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), cellular morphologies, etc. These results showed thatMICsof these two compositions were both 1.0 mg/mL, andMBCswere both 2.0 mg/mL. The 2.0 mg/mL of allyl methyl disulfide and dimethyl trisulfide rigorously impaired cellular morphologies and cytomembrane structures ofL.monocytogenes. The leakage ofβ-galactosidasesand proteins significantly increased when bacterial cells were treated with these two compositions at 4.0 mg/mL. ATPase activities (0.52 U/mg prot and 0.55 U/mg prot) of the cells treated with allyl methyl disulfide (4.0 mg/mL) and dimethyl trisulfide (4.0 mg/mL) were distinctly lower than the activity of control (3.05 U/mg prot,P<0.05), respectively. Furthermore, the contents of DNA for bacterial cells were remarkably decreased after being treated with these two compositions. Thus, allyl methyl disulfide and dimethyl trisulfide inhibited activities ofL.monocytogenesvia destruction of cytomembrane structures, inactivation of ATPase and reduction of DNA contents in bacterial cells.
2024, 39(2): 43-53.
doi:10.12187/2024.02.006
Abstract:
Five kinds of traditional Chinese medicines, namelyRhizomaDioscoreaBulbiferac,Rhodiola roseaL,Spatholobus suberectus Dunn,Houttuynia cordata Thunb, andOphioglossum pedunculosum Desv, were used as raw materials to extract crude polysaccharides using water extraction and alcohol precipitation method. The total polysaccharide content and in vitro antioxidant activity were determined; Crude polysaccharides extracted from traditional Chinese medicines were loaded into chitosan to prepare hydrogel dressings. Subsequently, the microstructure, swelling capacity, water retention, antioxidant activity, blood compatibility, and wound healing promotion ability of the obtained hydrogels were investigated. Results showed that the total polysaccharide content ofRhodiola rosea Lcrude polysaccharide was the highest at 77.6 %. All groups of crude polysaccharide solutions exhibited certain antioxidant capacity. The crude polysaccharide solution derived fromRhizoma Dioscorea Bulbiferacdemonstrated the most potent scavenging activity towards ABTS+radicals, whereas the same solution emerged as the most effective in neutralizing DPPH radicals. Alternatively, the crude polysaccharide solution isolated fromOphioglossum pedunculosum Desvexhibited superior scavenging capability towards hydroxyl radicals. Lastly, the crude polysaccharide solution originating fromRhodiola roseaLwas found to possess the highest overall reducing power. With the loading of traditional Chinese medicine crude polysaccharides, the pore size of the traditional Chinese medicine crude polysaccharide hydrogel increased, the swelling capacity enhanced, while water retention and antioxidant properties decreased to some extent. Compared to the control group, mice in theRhizoma Dioscorea Bulbiferaccrude polysaccharide hydrogel group and theHouttuynia cordata Thunbcrude polysaccharide hydrogel group showed significant wound recovery, reduced scabbing, and the appearance of skin appendages such as hair follicles and sebaceous glands, with no infiltration of inflammatory cells. Additionally, at a concentration of 2000 μg/mL crude polysaccharides, all polysaccharide hydrogels demonstrated high hemocompatibility. The crude polysaccharide hydrogel loaded withRhizoma Dioscorea BulbiferacandHouttuynia cordata Thunbhad an obvious effect on accelerating wound recovery, and are wound dressings with potential application.
Five kinds of traditional Chinese medicines, namelyRhizomaDioscoreaBulbiferac,Rhodiola roseaL,Spatholobus suberectus Dunn,Houttuynia cordata Thunb, andOphioglossum pedunculosum Desv, were used as raw materials to extract crude polysaccharides using water extraction and alcohol precipitation method. The total polysaccharide content and in vitro antioxidant activity were determined; Crude polysaccharides extracted from traditional Chinese medicines were loaded into chitosan to prepare hydrogel dressings. Subsequently, the microstructure, swelling capacity, water retention, antioxidant activity, blood compatibility, and wound healing promotion ability of the obtained hydrogels were investigated. Results showed that the total polysaccharide content ofRhodiola rosea Lcrude polysaccharide was the highest at 77.6 %. All groups of crude polysaccharide solutions exhibited certain antioxidant capacity. The crude polysaccharide solution derived fromRhizoma Dioscorea Bulbiferacdemonstrated the most potent scavenging activity towards ABTS+radicals, whereas the same solution emerged as the most effective in neutralizing DPPH radicals. Alternatively, the crude polysaccharide solution isolated fromOphioglossum pedunculosum Desvexhibited superior scavenging capability towards hydroxyl radicals. Lastly, the crude polysaccharide solution originating fromRhodiola roseaLwas found to possess the highest overall reducing power. With the loading of traditional Chinese medicine crude polysaccharides, the pore size of the traditional Chinese medicine crude polysaccharide hydrogel increased, the swelling capacity enhanced, while water retention and antioxidant properties decreased to some extent. Compared to the control group, mice in theRhizoma Dioscorea Bulbiferaccrude polysaccharide hydrogel group and theHouttuynia cordata Thunbcrude polysaccharide hydrogel group showed significant wound recovery, reduced scabbing, and the appearance of skin appendages such as hair follicles and sebaceous glands, with no infiltration of inflammatory cells. Additionally, at a concentration of 2000 μg/mL crude polysaccharides, all polysaccharide hydrogels demonstrated high hemocompatibility. The crude polysaccharide hydrogel loaded withRhizoma Dioscorea BulbiferacandHouttuynia cordata Thunbhad an obvious effect on accelerating wound recovery, and are wound dressings with potential application.
2024, 39(2): 54-59.
doi:10.12187/2024.02.007
Abstract:
Spectral data of the outer wall and inner capsule ofPericarpium Citri Reticulatae Viridefrom different regions (Anhui, Guangdong, and Sichuan) were collected with portable near infrared spectrometer. Multiple interferences in the spectra were eliminated using single and combined pretreatment methods. Pattern recognition methods such as principal component analysis (PCA), cluster independent soft pattern classification (SIMCA) and Fisher linear discriminant analysis (FLDA) were used to establish traceability models ofPericarpium Citri Reticulatae Virideorigin. The results showed that spectral pretreatment could eliminate the interferences of baseline drift, background, and spectral peak overlap to a certain extent. However, the traceability analysis of the origin couldn't be achieved. Among the three pattern recognition methods, accurate traceability analysis ofPericarpium Citri Reticulatae Viridcouldn't be achieved with PCA method. The whole identification rate of SIMCA model with the outer wall and inner capsule original spectra were 99.14 % and 98.28 %, respectively. The whole identification rates of FLDA models were both 99.57 %, better than that of SIMCA models. The identification rates of SIMCA and FLDA models with appropriate spectral pretreatment were 100 %. Therefore, portable near infrared spectroscopy technology combined with the supervised pattern recognition methods can achieve non-destructive traceability analysis ofPericarpium Citri Reticulatae Virideorigin, expanding a new way for the traceability analysis of food and drug homologous substances origin.
Spectral data of the outer wall and inner capsule ofPericarpium Citri Reticulatae Viridefrom different regions (Anhui, Guangdong, and Sichuan) were collected with portable near infrared spectrometer. Multiple interferences in the spectra were eliminated using single and combined pretreatment methods. Pattern recognition methods such as principal component analysis (PCA), cluster independent soft pattern classification (SIMCA) and Fisher linear discriminant analysis (FLDA) were used to establish traceability models ofPericarpium Citri Reticulatae Virideorigin. The results showed that spectral pretreatment could eliminate the interferences of baseline drift, background, and spectral peak overlap to a certain extent. However, the traceability analysis of the origin couldn't be achieved. Among the three pattern recognition methods, accurate traceability analysis ofPericarpium Citri Reticulatae Viridcouldn't be achieved with PCA method. The whole identification rate of SIMCA model with the outer wall and inner capsule original spectra were 99.14 % and 98.28 %, respectively. The whole identification rates of FLDA models were both 99.57 %, better than that of SIMCA models. The identification rates of SIMCA and FLDA models with appropriate spectral pretreatment were 100 %. Therefore, portable near infrared spectroscopy technology combined with the supervised pattern recognition methods can achieve non-destructive traceability analysis ofPericarpium Citri Reticulatae Virideorigin, expanding a new way for the traceability analysis of food and drug homologous substances origin.
2024, 39(2): 60-68.
doi:10.12187/2024.02.008
Abstract:
A comprehensive review was conducted on the multiple impacts of the Maillard reaction and its products in food processing, along with an exploration of its relationship with food quality and safety. Additionally, a summary of typical innovative reaction product detection technologies was provided. It was noted that this reaction generated brown polymers (e.g., 5-hydroxymethylfurfural) or nitrogen-containing copolymers (melanoidins), inducing browning in food systems, and produced substances (e.g., ketones, aldehydes, alkyl compounds) significantly affecting food flavor. Furthermore, the reaction could not only alter the structural properties of food (e.g., reducing protein fluorescence and surface hydrophobicity) but also create carriers with specific functionalities (e.g., emulsion gelation carriers). While the reaction contributed positively to the generation of antioxidant compounds and the elimination of allergens in food, it may also lead to the formation of potentially harmful substances such as advanced glycation end products, acrylamide, heterocyclic amines, and 5-hydroxymethylfurfural. Currently, major detection techniques for Maillard reaction products include spectroscopy, chromatography, and fluorescence compound characterization methods. Fluorescent compounds, as important intermediates in the Maillard reaction, can be utilized to construct fluorescent probes for real-time monitoring. Future research should delve deeper into the formation mechanisms and influencing factors of harmful substances or further optimize the accuracy and efficiency of these detection methods to provide more comprehensive theoretical support for the continuous development of food processing technology.
A comprehensive review was conducted on the multiple impacts of the Maillard reaction and its products in food processing, along with an exploration of its relationship with food quality and safety. Additionally, a summary of typical innovative reaction product detection technologies was provided. It was noted that this reaction generated brown polymers (e.g., 5-hydroxymethylfurfural) or nitrogen-containing copolymers (melanoidins), inducing browning in food systems, and produced substances (e.g., ketones, aldehydes, alkyl compounds) significantly affecting food flavor. Furthermore, the reaction could not only alter the structural properties of food (e.g., reducing protein fluorescence and surface hydrophobicity) but also create carriers with specific functionalities (e.g., emulsion gelation carriers). While the reaction contributed positively to the generation of antioxidant compounds and the elimination of allergens in food, it may also lead to the formation of potentially harmful substances such as advanced glycation end products, acrylamide, heterocyclic amines, and 5-hydroxymethylfurfural. Currently, major detection techniques for Maillard reaction products include spectroscopy, chromatography, and fluorescence compound characterization methods. Fluorescent compounds, as important intermediates in the Maillard reaction, can be utilized to construct fluorescent probes for real-time monitoring. Future research should delve deeper into the formation mechanisms and influencing factors of harmful substances or further optimize the accuracy and efficiency of these detection methods to provide more comprehensive theoretical support for the continuous development of food processing technology.
2024, 39(2): 69-79.
doi:10.12187/2024.02.009
Abstract:
With tobacco samples from the lower part of Henan production area as raw materials, the conventional chemical components and volatile aroma components in different microwave pretreated flue-cured tobacco leaves were analyzed by continuous flow analysis, high performance liquid chromatography and gas chromatography-ion mobility spectrometry (GC-IMS), etc. The results showed that microwave hydrothermal treatment could reduce the contents of water-soluble sugar, reducing sugar, plant alkaloid and phenolic substances in flue-cured tobacco leaves. Microwave hydrothermal treatment could increase the contents of total nitrogen and petroleum ether extract, and significantly increase the nitrogen-alkali ratio of flue-cured tobacco leaves (P≤0.05). The nitrogen-base ratio in the microwave hydrothermal 700 W-6 min treatment group was as high as 1.65. After microwave drying, the conventional chemical components in flue-cured tobacco leaves were still in the category of high-quality tobacco leaves, and the volatile alkali content increased significantly (P≤0.05). In addition, a total of 56 volatile aroma components were identified by GC-IMS, and the fresh aroma of flue-cured tobacco leaves could be increased by microwave water heat treatment, while the sweet flavor of flue-cured tobacco leaves could be increased by microwave drying treatment.
With tobacco samples from the lower part of Henan production area as raw materials, the conventional chemical components and volatile aroma components in different microwave pretreated flue-cured tobacco leaves were analyzed by continuous flow analysis, high performance liquid chromatography and gas chromatography-ion mobility spectrometry (GC-IMS), etc. The results showed that microwave hydrothermal treatment could reduce the contents of water-soluble sugar, reducing sugar, plant alkaloid and phenolic substances in flue-cured tobacco leaves. Microwave hydrothermal treatment could increase the contents of total nitrogen and petroleum ether extract, and significantly increase the nitrogen-alkali ratio of flue-cured tobacco leaves (P≤0.05). The nitrogen-base ratio in the microwave hydrothermal 700 W-6 min treatment group was as high as 1.65. After microwave drying, the conventional chemical components in flue-cured tobacco leaves were still in the category of high-quality tobacco leaves, and the volatile alkali content increased significantly (P≤0.05). In addition, a total of 56 volatile aroma components were identified by GC-IMS, and the fresh aroma of flue-cured tobacco leaves could be increased by microwave water heat treatment, while the sweet flavor of flue-cured tobacco leaves could be increased by microwave drying treatment.
2024, 39(2): 80-86,93.
doi:10.12187/2024.02.010
Abstract:
A two-phase aqueous extraction method was established to prepare tobacco waste extracts. The effects of different extraction conditions on the yield of upper phase polyphe nols were studied. The antioxidant activity and UV absorption chaoracteristic were also discussed. The results indicated when the solid-liquid ratio of tobacco waste was 1:60, the stirring time was 30 min, the mass fraction of (NH4)2SO4was 23.3 % and the ethanol was 23.5 %, the extraction rate of upper phase polyphenols was the highest, and the content of polyphenol was 48.59 mg/g. The tobacco waste extracts showed good antioxidant activity, and the scavenging rate of DPPH free radical was 98 % and ABTS free radical was 78 % at the mass concentration of 2 mg/mL. When the mass concentration of the extracts was 0.5 mg/mL, the extracts had good UV absorption and a certain effect of light protection. When the mass concentration of the extracts was within the range of 0~1. 2 mg/mL, the extracts had no cytotoxicity to HaCat cells and were expected to become a natural and non-irritating functional cosmetic raw material.
A two-phase aqueous extraction method was established to prepare tobacco waste extracts. The effects of different extraction conditions on the yield of upper phase polyphe nols were studied. The antioxidant activity and UV absorption chaoracteristic were also discussed. The results indicated when the solid-liquid ratio of tobacco waste was 1:60, the stirring time was 30 min, the mass fraction of (NH4)2SO4was 23.3 % and the ethanol was 23.5 %, the extraction rate of upper phase polyphenols was the highest, and the content of polyphenol was 48.59 mg/g. The tobacco waste extracts showed good antioxidant activity, and the scavenging rate of DPPH free radical was 98 % and ABTS free radical was 78 % at the mass concentration of 2 mg/mL. When the mass concentration of the extracts was 0.5 mg/mL, the extracts had good UV absorption and a certain effect of light protection. When the mass concentration of the extracts was within the range of 0~1. 2 mg/mL, the extracts had no cytotoxicity to HaCat cells and were expected to become a natural and non-irritating functional cosmetic raw material.
2024, 39(2): 87-93.
doi:10.12187/2024.02.011
Abstract:
To overcome the disadvantage of strong moisture absorption of traditional moisturizing agent propylene glycol in heated tobacco products, a new type of moisturizing agent propylene glycol pyrrole ester was prepared, and its thermal behavior and moisture retention effect in reconstituted tobacco leaves were investigated by thermogravimetric-derivative thermogravimetry-differential scanning calorimetry, pyrolysis gas chromatography/mass spectrometry and low-field nuclear magnetic resonance imaging. The results showed that:the thermal weight loss interval of propylene glycol pyrrole ester was from 149.9 ℃ to 400.0 ℃, and the maximum weight loss rate 77.39 % reached at 298.7 ℃. Propylene glycol pyrrole ester was subjected to thermal cracking at 200 ℃, 300 ℃ and 350 ℃, and it mainly could crack and decompose to release pyrrolidic acid and propylene glycol, among which propylene glycol could harmonise and reduce the sense of dryness of the tobacco. The moisture retention ability of reconstituted tobacco leaves added with propylene glycol pyrrole ester in low humidity environment was higher than that of the blank group, but lower than that of the propylene glycol group; The area of bound water inside the reconstituted tobacco leaves in a low humidity environment of propylene glycol group, propylene glycol pyrrole ester group and blank group was 75 %, 70 %, and 68 %, respectively. Propylene glycol pyrrole ester could reduce the strong moisture absorption of reconstituted tobacco leaves while maintaining a certain degree of moisture retention.
To overcome the disadvantage of strong moisture absorption of traditional moisturizing agent propylene glycol in heated tobacco products, a new type of moisturizing agent propylene glycol pyrrole ester was prepared, and its thermal behavior and moisture retention effect in reconstituted tobacco leaves were investigated by thermogravimetric-derivative thermogravimetry-differential scanning calorimetry, pyrolysis gas chromatography/mass spectrometry and low-field nuclear magnetic resonance imaging. The results showed that:the thermal weight loss interval of propylene glycol pyrrole ester was from 149.9 ℃ to 400.0 ℃, and the maximum weight loss rate 77.39 % reached at 298.7 ℃. Propylene glycol pyrrole ester was subjected to thermal cracking at 200 ℃, 300 ℃ and 350 ℃, and it mainly could crack and decompose to release pyrrolidic acid and propylene glycol, among which propylene glycol could harmonise and reduce the sense of dryness of the tobacco. The moisture retention ability of reconstituted tobacco leaves added with propylene glycol pyrrole ester in low humidity environment was higher than that of the blank group, but lower than that of the propylene glycol group; The area of bound water inside the reconstituted tobacco leaves in a low humidity environment of propylene glycol group, propylene glycol pyrrole ester group and blank group was 75 %, 70 %, and 68 %, respectively. Propylene glycol pyrrole ester could reduce the strong moisture absorption of reconstituted tobacco leaves while maintaining a certain degree of moisture retention.
2024, 39(2): 94-99,121.
doi:10.12187/2024.02.012
Abstract:
A new type of cigarette filter rod component was prepared using injection molding mechanism which used thermoplastic elastomer material with added graphene nanomolecules as the substrate. The filter rod component was ternary composite with vinegar fiber filter rod and rolled into a composite filter rod cigarette sample. The effects of the new filter rod component on the main physical indicators of cigarettes, conventional components in mainstream smoke, and seven harmful components were studied. The results showed that graphene had a significant adsorption effect on phenol and benzo[a] pyrene, with little impact on other components; Compared with the same specifications of vinegar fiber filter rod cigarettes, the increase in suction resistance of the composite filter rod cigarette sample was 12.33 %, and the increase in filter nozzle ventilation rate and total ventilation rate were 10.17 % and 10.22 %, respectively; The release of conventional components and seven harmful components in the mainstream smoke of composite filter rod cigarette samples had been reduced, with nicotine decreased by about 36 % and tar decreased by about 34 %. The reduction effect of harmful components carbon monoxide, hydrogen cyanide, crotonaldehyde, and nitrosamine was more significant, with reductions of about 53 %, 50 %, 62 %, and 78 %, respectively. The hazard index of composite filter rod cigarette samples had decreased on average from 10.28 to 4.95, the designed graphene shaped filter rod component had a significant effect on reducing tar and harm.
A new type of cigarette filter rod component was prepared using injection molding mechanism which used thermoplastic elastomer material with added graphene nanomolecules as the substrate. The filter rod component was ternary composite with vinegar fiber filter rod and rolled into a composite filter rod cigarette sample. The effects of the new filter rod component on the main physical indicators of cigarettes, conventional components in mainstream smoke, and seven harmful components were studied. The results showed that graphene had a significant adsorption effect on phenol and benzo[a] pyrene, with little impact on other components; Compared with the same specifications of vinegar fiber filter rod cigarettes, the increase in suction resistance of the composite filter rod cigarette sample was 12.33 %, and the increase in filter nozzle ventilation rate and total ventilation rate were 10.17 % and 10.22 %, respectively; The release of conventional components and seven harmful components in the mainstream smoke of composite filter rod cigarette samples had been reduced, with nicotine decreased by about 36 % and tar decreased by about 34 %. The reduction effect of harmful components carbon monoxide, hydrogen cyanide, crotonaldehyde, and nitrosamine was more significant, with reductions of about 53 %, 50 %, 62 %, and 78 %, respectively. The hazard index of composite filter rod cigarette samples had decreased on average from 10.28 to 4.95, the designed graphene shaped filter rod component had a significant effect on reducing tar and harm.
2024, 39(2): 100-106.
doi:10.12187/2024.02.013
Abstract:
To improve the accuracy and stability of rapid determination ofβ-carotene and lutein in flue-cured by near infrared spectroscopy, this study used random frog to screen the characteristic wavelength of partial least squares (PLS) near infrared model of the above indicators. Furthermore, the optimal number of wavelengths and principal components were determined by internal interaction verification, and the accuracy and stability of the optimal model were verified by internal parameters and external parameters. The results showed that:compared with the full-wavelength(1298 wavelengths) model, the determination coefficientR2of theβ-carotene and lutein models established 181 and 216 wavelength variables by RF wavelength screening combined with PLS was increased from 0.771 8 and 0.867 7 to 0.951 1 and 0.958 7, respectively. The corrected values of root mean square error of calibration (RMSEC)was reduced from 3.362 μg/g and 4.930 μg/g to 1.556 μg/g and 2.756 μg/g, respectively. The values of root mean square error of cross validation (RMSECV) was reduced from 3.304 μg/g, 4.836 μg/g to 1.529 μg/g, 2.703 μg/g; The average relative error of external validation (50 samples) decreased from 11.80 % and 9.62 % to 5.48 % and 5.49 %, respectively. The random frog screening wavelength method could significantly improve the accuracy and stability of the near infrared models for the determination ofβ-carotene and lutein of flue-cured tobacco, which could provide more accurate and reliable data reference for its quality evaluation.
To improve the accuracy and stability of rapid determination ofβ-carotene and lutein in flue-cured by near infrared spectroscopy, this study used random frog to screen the characteristic wavelength of partial least squares (PLS) near infrared model of the above indicators. Furthermore, the optimal number of wavelengths and principal components were determined by internal interaction verification, and the accuracy and stability of the optimal model were verified by internal parameters and external parameters. The results showed that:compared with the full-wavelength(1298 wavelengths) model, the determination coefficientR2of theβ-carotene and lutein models established 181 and 216 wavelength variables by RF wavelength screening combined with PLS was increased from 0.771 8 and 0.867 7 to 0.951 1 and 0.958 7, respectively. The corrected values of root mean square error of calibration (RMSEC)was reduced from 3.362 μg/g and 4.930 μg/g to 1.556 μg/g and 2.756 μg/g, respectively. The values of root mean square error of cross validation (RMSECV) was reduced from 3.304 μg/g, 4.836 μg/g to 1.529 μg/g, 2.703 μg/g; The average relative error of external validation (50 samples) decreased from 11.80 % and 9.62 % to 5.48 % and 5.49 %, respectively. The random frog screening wavelength method could significantly improve the accuracy and stability of the near infrared models for the determination ofβ-carotene and lutein of flue-cured tobacco, which could provide more accurate and reliable data reference for its quality evaluation.
2024, 39(2): 107-113.
doi:10.12187/2024.02.014
Abstract:
In order to establish an accurate and comprehensive sensory evaluation method for heated cigarette products,10 representative products were selected for sensory evaluation.Based on taste,sensory descriptors were proposed and screened,and then each index and weight were calculated by Analytic Hierarchy Process.The results indicated that 10 descriptors including smoke amount,flavor,burning sensation,aftertaste,harmony,impurity,strength,concentration,puff-by-puff releasing homogeneity,and irritancy were obtained through evaluation and screening,which could be used for sensory evaluation of heated cigarette products.After the combination and selection of these descriptors based on traditional cigarette inducators,it was finally determined that flavor,motion state of aerosol,strength,irritancy,aftertaste,and puff-by-puff releasing homogeneity were the top 6 indexes affecting the sensory evaluation of heated tobacco products,with weights of 25 %,30 %,10 %,10 %,15 %,and 10 %,respectively.The establishment of the sensory evaluation indexes and weights of the heated cigarette is helpful to rationally,comprehensively,and intuitively evaluate the sensory quality of each heated cigarette product.
In order to establish an accurate and comprehensive sensory evaluation method for heated cigarette products,10 representative products were selected for sensory evaluation.Based on taste,sensory descriptors were proposed and screened,and then each index and weight were calculated by Analytic Hierarchy Process.The results indicated that 10 descriptors including smoke amount,flavor,burning sensation,aftertaste,harmony,impurity,strength,concentration,puff-by-puff releasing homogeneity,and irritancy were obtained through evaluation and screening,which could be used for sensory evaluation of heated cigarette products.After the combination and selection of these descriptors based on traditional cigarette inducators,it was finally determined that flavor,motion state of aerosol,strength,irritancy,aftertaste,and puff-by-puff releasing homogeneity were the top 6 indexes affecting the sensory evaluation of heated tobacco products,with weights of 25 %,30 %,10 %,10 %,15 %,and 10 %,respectively.The establishment of the sensory evaluation indexes and weights of the heated cigarette is helpful to rationally,comprehensively,and intuitively evaluate the sensory quality of each heated cigarette product.
2024, 39(2): 114-121.
doi:10.12187/2024.02.015
Abstract:
In order to solve the problem that the spray weight could not be adjusted and controlled according to the weight change of the tobacco sheet during the manufacturing process of heat-not-burn tobacco product in real time, a flavoring system was designed based on incremental PID algorithm. The flavoring system was composed of weighing unit, screw pumps, nozzles, and flow sensors. The weight of the tobacco sheet roll was obtained through the weighing unit in real time, then the spray weight was calculated according to the theoretical calculation model, and the screw pumps were driven to output target flow to the nozzles based on incremental PID algorithm, the real-time spray weight was got from the flow sensors, and at last tobacco flavor was sprayed on the tobacco sheet. The results showed that the spray weight could be adjusted and controlled according to the weight change of the tobacco sheet in real time, the maximum overshoot of the flavoring system was 1 %, and the maximum adjustment time was 1.8 s, the system had good tracking performance. The deviation ratio of the spray weight was 0.23 %~0.52 % between the detection value and the theoretical value, the variation of the spray weight within samples was 3.11 %~4.17 %. It showed that the flavoring system could realize accurate, uniform and stable application.
In order to solve the problem that the spray weight could not be adjusted and controlled according to the weight change of the tobacco sheet during the manufacturing process of heat-not-burn tobacco product in real time, a flavoring system was designed based on incremental PID algorithm. The flavoring system was composed of weighing unit, screw pumps, nozzles, and flow sensors. The weight of the tobacco sheet roll was obtained through the weighing unit in real time, then the spray weight was calculated according to the theoretical calculation model, and the screw pumps were driven to output target flow to the nozzles based on incremental PID algorithm, the real-time spray weight was got from the flow sensors, and at last tobacco flavor was sprayed on the tobacco sheet. The results showed that the spray weight could be adjusted and controlled according to the weight change of the tobacco sheet in real time, the maximum overshoot of the flavoring system was 1 %, and the maximum adjustment time was 1.8 s, the system had good tracking performance. The deviation ratio of the spray weight was 0.23 %~0.52 % between the detection value and the theoretical value, the variation of the spray weight within samples was 3.11 %~4.17 %. It showed that the flavoring system could realize accurate, uniform and stable application.
2024, 39(2): 122-126.
doi:10.12187/2024.02.016
Abstract:
Using single quality standard deviation, suction resistance standard deviation, total ventilation rate standard deviation, end thread amount, and end content as indicators, an orthogonal experiment was designed with three parameters:wire selection needle roller motor frequency, wire breakage needle roller motor frequency, and wire selection needle roller spacing, to study the effect of parameter changes in pin-roll tobacco structure control equipment on the rolling quality of fine cigarette production. The results showed that the frequency of the wire selection needle roller motor was a key factor affecting the standard deviation of the total ventilation rate and single cigarette weight; the frequency of the wire breakage needle roller motor was a key factor affecting the standard deviation of suction resistance and the amount of wire at the end; the distance between the wire selection needle rollers was a key factor affecting the end content. The optimal parameters for regulating the equipment were the frequency of the wire selection needle roller motor at 33 Hz, the frequency of the wire breakage needle roller motor at 45 Hz, and the spacing between the wire selection needle rollers at 45 mm. After regulation, the long cut tobacco rate decreased by 14.39 %, while the medium and short cut tobacco rates increased by 26.01 % and 20.09 %, with little change in the broken tobacco rate. After rolling, there was no significant change in the physical indicators of fine cigarettes, but the standard deviation of single cigarette quality, suction resistance, and total ventilation rate decreased by more than 30 %. The end tobacco content and end tobacco content decreased by 61.79 % and 36.42 %, respectively. The stability of fine cigarette rolling was efficiently improved.
Using single quality standard deviation, suction resistance standard deviation, total ventilation rate standard deviation, end thread amount, and end content as indicators, an orthogonal experiment was designed with three parameters:wire selection needle roller motor frequency, wire breakage needle roller motor frequency, and wire selection needle roller spacing, to study the effect of parameter changes in pin-roll tobacco structure control equipment on the rolling quality of fine cigarette production. The results showed that the frequency of the wire selection needle roller motor was a key factor affecting the standard deviation of the total ventilation rate and single cigarette weight; the frequency of the wire breakage needle roller motor was a key factor affecting the standard deviation of suction resistance and the amount of wire at the end; the distance between the wire selection needle rollers was a key factor affecting the end content. The optimal parameters for regulating the equipment were the frequency of the wire selection needle roller motor at 33 Hz, the frequency of the wire breakage needle roller motor at 45 Hz, and the spacing between the wire selection needle rollers at 45 mm. After regulation, the long cut tobacco rate decreased by 14.39 %, while the medium and short cut tobacco rates increased by 26.01 % and 20.09 %, with little change in the broken tobacco rate. After rolling, there was no significant change in the physical indicators of fine cigarettes, but the standard deviation of single cigarette quality, suction resistance, and total ventilation rate decreased by more than 30 %. The end tobacco content and end tobacco content decreased by 61.79 % and 36.42 %, respectively. The stability of fine cigarette rolling was efficiently improved.
2016, 31(3): 21-32.
doi:10.3969/j.issn.2096-1553.2016.3.004
2014, 29(5): 56-59,67.
doi:10.3969/j.issn.2095-476X.2014.05.013
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
2014, 29(1): 38-43,53.
doi:10.3969/j.issn.2095-476X.2014.01.007
2016, 31(1): 67-74.
doi:10.3969/j.issn.2096-1553.2016.1.012
2012, 27(4): 56-59,74.
doi:10.3969/j.issn.1004-1478.2012.04.015
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(3): 25-29.
doi:10.3969/j.issn.2095-476X.2014.03.006
2017, 32(2): 64-70.
doi:10.3969/j.issn.2096-1553.2017.2.010
2014, 29(5): 17-22.
doi:10.3969/j.issn.2095-476X.2014.05.004
2014, 29(2): 58-61.
doi:10.3969/j.issn.2095-476X.2014.02.015
2016, 31(3): 89-92.
doi:10.3969/j.issn.2096-1553.2016.3.012
2014, 29(3): 7-11.
doi:10.3969/j.issn.2095-476X.2014.03.002
2013, 28(1): 83-85.
doi:10.3969/j.issn.2095-476X.2013.01.020
2012, 27(4): 52-55.
doi:10.3969/j.issn.1004-1478.2012.04.014
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
2018, 33(1): 49-55.
doi:10.3969/j.issn.2096-1553.2018.01.007
2014, 29(1): 7-14.
doi:10.3969/j.issn.2095-476X.2014.01.002
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
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
2011, 26(1): 62-65.
doi:10.3969/j.issn.1004-1478.2011.01.016
2016, 31(2): 54-65.
doi:10.3969/j.issn.2096-1553.2016.2.008
2017, 32(4): 1-7.
doi:10.3969/j.issn.2096-1553.2017.4.001
2018, 33(1): 13-25.
doi:10.3969/j.issn.2096-1553.2018.01.003
2016, 31(1): 17-22,28.
doi:10.3969/j.issn.2096-1553.2016.1.004
2015, 30(5-6): 43-48.
doi:10.3969/j.issn.2095-476X.2015.5/6.009
2017, 32(2): 13-19.
doi:10.3969/j.issn.2096-1553.2017.2.003
2016, 31(4): 49-54.
doi:10.3969/j.issn.2096-1553.2016.4.007
2018, 33(1): 72-78.
doi:10.3969/j.issn.2096-1553.2018.01.009
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
2015, 30(2): 16-21.
doi:10.3969/j.issn.2095-476X.2015.02.004
2017, 32(1): 1-6.
doi:10.3969/j.issn.2096-1553.2017.1.001
2017, 32(5): 42-48.
doi:10.3969/j.issn.2096-1553.2017.5.006
2017, 32(2): 7-12.
doi:10.3969/j.issn.2096-1553.2017.2.002
2015, 30(5-6): 58-63.
doi:10.3969/j.issn.2095-476X.2015.5/6.012
2015, 30(5-6): 12-16.
doi:10.3969/j.issn.2095-476X.2015.5/6.003
2018, 33(1): 34-42.
doi:10.3969/j.issn.2096-1553.2018.01.005
2022, 37(4): 34-40.
doi:10.12187/2022.04.005
2018, 33(1): 56-71.
doi:10.3969/j.issn.2096-1553.2018.01.008
2017, 32(4): 93-99.
doi:10.3969/j.issn.2096-1553.2017.4.014
2016, 31(1): 105-108.
doi:10.3969/j.issn.2096-1553.2016.1.016
2017, 32(1): 13-20.
doi:10.3969/j.issn.2096-1553.2017.1.003
2014, 29(3): 65-67.
doi:10.3969/j.issn.2095-476X.2014.03.015
2016, 31(2): 74-80.
doi:10.3969/j.issn.2096-1553.2016.2.010
2015, 30(1): 63-66.
doi:10.3969/j.issn.2095-476X.2015.01.013
2013, 28(2): 18-21.
doi:10.3969/j.issn.2095-476X.2013.02.005
2017, 32(5): 81-87.
doi:10.3969/j.issn.2096-1553.2017.5.011
2018, 33(1): 104-108.
doi:10.3969/j.issn.2096-1553.2018.01.013
2014, 29(1): 34-37.
doi:10.3969/j.issn.2095-476X.2014.01.006
2018, 33(4): 86-100,108.
doi:10.3969/j.issn.2096-1553.2018.04.012
2014, 29(5): 47-51.
doi:10.3969/j.issn.2095-476X.2014.05.011
2014, 29(3): 52-56.
doi:10.3969/j.issn.2095-476X.2014.03.012
2016, 31(4): 55-59.
doi:10.3969/j.issn.2096-1553.2016.4.008
2016, 31(4): 102-108.
doi:10.3969/j.issn.2096-1553.2016.4.015
2017, 32(1): 43-49,102.
doi:10.3969/j.issn.2096-1553.2017.1.007
2013, 28(2): 87-90.
doi:10.3969/j.issn.2095-476X.2013.02.020
2019, 34(2): 71-81.
doi:10.3969/j.issn.2096-1553.2019.02.010
2015, 30(1): 77-80,99.
doi:10.3969/j.issn.2095-476X.2015.01.016
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
Subeditor：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN41-1437/TS
ISSN2096-1553
Address：136 Science Avenue, Zhengzhou City, Henan Province, China
Postal Code：450001
Tel：(086)0371-86608635
(086)0371-86608633
