Volume 27,Issue 5,2019 Table of Contents

1 Implementing the new development conceptand optimizing the distribution of grain storage logistics

邱平 , 侯文庆 , 冀浏果 , 张立新 , 张璐

2019, 27(5):1-5.

[Abstract](526) [HTML](0) [PDF 202.12 K](524)

Abstract:
The grain storage and logistics infrastructure are the material basis of the modern grain circulation system and the basic support of grain circulation and industrial operation. Guided by the new development principles and through the analysis of the current situation and problems of grain storage logistics in China, the measures and suggestions to optimize the distribution of grain storage logistics structure were put forward, focusing on the following three aspects: first, actively embedding grain storage and logistics system into the national large logistics system, focusing on the construction of modern grain warehousing and logistics facilities layout that are compatible with the multi-circulation subjects of the market, connected with the industrial chain of the modern grain industry system and integrated with the ecological chain of the logistics industry; second, from the perspective of ensuring national food security, putting forth effortto build a modern grain storage logistics layout and system that is in line with the characteristics of cross-regional large-scale circulation of grain production and marketing in China and is highly efficient in terms of time, space, variety and scale; third, from the perspective of supporting thehigh-quality development of grain industry, constructing an efficient grain storage logistics system, and rationally arrange storage and logistics nodes in accordance with the requirements of modern grain industry organizations.

2 Analysis of the consumption market and the standard of buckwheat dried noodles

田晓红 , 谭斌 , 吴娜娜 , 刘明 , 汪丽萍 , 刘艳香 , 翟小童

2019, 27(5):6-9.

[Abstract](482) [HTML](0) [PDF 1.03 M](1113)

Abstract:
In recent years, along with the development of Chinese economy, buckwheat dried noodles, with health promotion effects，have developed rapidly. From 2017 to May 2019, the product quantity of buckwheat dried noodles had increased seven times from 321 to more than 2 300. Because of lacking of relevant standard, all noodles containing buckwheat flour called buckwheat noodles if only with content of buckwheat flour from 0.5% to 100%. Such behavior disturbed the market order. In order to guide and regulate the buckwheat noodles market, some enterprises marked buckwheat type and quantity on the product label. Based on the analysis of the status of dried noodles in China，and combined the analysis of buckwheat noodles standard in Japan, the development direction of Chinese buckwheat dried noodle standard were discussed.

3 Effect of bran addition ratioon rheological properties of whole wheat flour

郝建宇 , 王敏 , 曹勇 , 马小飞 , 李晓丽 , 姜兰芳 , 张定一 , 霍卫光 , 姬虎太

2019, 27(5):10-13.

[Abstract](499) [HTML](0) [PDF 211.06 K](667)

Abstract:
The effect of bran on rheological property of wheat flour was researched. The national trial strong gluten variety Jinmai 92 was used as raw material to grind flour.The bran addition were 5%, 10%, 15%, 20%, 25% and 30% with pure flour as negative control group and pure bran as positive control group.The rheological properties were determined by electronic farinograph, electronic extensograph and automatic bubblerin accordance with GB/T 14614-2006, GB/T 14615-2006 and GB/T 14614.4-2005. The results showed thatalong with the bran addition changed from 30% to 5%, the sedimentation value, farinograph stabilizing time and extensograph energy increased gradually, the maximum bubble pressure and Dmax gradually decreased, and blowing curve length, bubble inflation index and bubble deformation energy decreased at first then upward, the ratio of stretch ratio and bubble curve increased first and then decreased. As the bran addition was 5%~25%, the dough strength hreached the level of medium or moderately strong which can be used to make noodles or steamed bread.

4 Study on quality improver of high content potato dried noodles

杨健 , 康建平 , 张星灿 , 刘建 , 华苗苗 , 钟雪婷 , 白菊红

2019, 27(5):14-20.

[Abstract](529) [HTML](0) [PDF 394.04 K](719)

Abstract:
The quality improvement of dried noodles with high-content potato flour (33% of whole flour) was optimized by uniform design test. The main influencing factors on the quality were determined by regression analysis. The broken rate, cooking loss rate and sensory score were chosen as indicators. The results showed that the quality improver was the edible salt 0.31%, sodium carbonate 0.12%, konjac flour 0.34%, wheat gluten 2.80%, sodium polyacrylate 0.11%.With the improver the noodles cooking loss rate was 3.73%, the broken rate was 3.0% and the sensory score was 91.5. Through the research of quality improver, the quality of the sample is obviously better than the commercially available noodle, which solves the technical problems such as easy broken noodles, easy muddy soup and so on when cook dried noodles with high-content potato flour.

5 Effect of processing technology on the quality of macaroni non-fried buckwheat instant noodles

满久露 , 封晨伊 , 李再贵

2019, 27(5):21-25.

[Abstract](443) [HTML](0) [PDF 193.57 K](640)

Abstract:
Based on the technology of traditional macaroni, pregelatinized buckwheat flour and high-gluten flour were used as the main raw materials to process non-fried buckwheat instant noodles. The effects of fermentation once with long time and many times with short time, and pressing on farinograph properties of buckwheat flour, texture properties,rehydration character and sensory quality of noodles were investigated. The results showed that fermentation could significantly improve the brewing properties of the noodles, while pressing had no effect on the quality of the noodles. Through the application of fermentations and pregelatinized non-fried buckwheat instant noodles with good brewing quality and mouth feel was obtained.

6 Research on process of polyphenol-rich sorghum tea

闫巧珍 , 郝旭 , 王晓闻 , 柳青山 , 朱俊玲

2019, 27(5):26-32.

[Abstract](481) [HTML](0) [PDF 362.64 K](627)

Abstract:
The effects of processing parameters on the content of polyphenols in sorghum during processing were studied. The results showed that the optimum process parameter optimized by orthogonal experiment were: ratio of material to liquid was 1∶10, soaking temperature was 10 ℃ for 4 h, steaming time was 45 min, drying temperature was 100 ℃ for 1 h, baking temperature was 185 ℃ for 35 min.The sorghum tea produced under these conditions looks golden, with baking coke cream aroma, contains polyphenol substances as much as possible with strong antioxidant activity.

7 Fatty acid composition and oxidative stability of macadamia oil

梁燕理 , 杨湘良 , 韦素梅 , 李炜 , 黄文

2019, 27(5):33-36.

[Abstract](517) [HTML](0) [PDF 214.33 K](855)

Abstract:
The results of analysis of six macadamia oil samples showed that 15 types of fatty acid composition were detected by gas chromatography, the total amount of unsaturated fatty acids (UFA) accounted for 77.27%~81.02%, and monounsaturated fatty acids (MUFA) accounted for 74.82%~79.44%, the unsaturated fatty acids (UFA) were mainly oleic acid and palmitoleic acid, accounted for 60.8%~62.5%, 11.3%~14.8% respectively. The physicochemical properties of macadamia oil samples met the requirements of vegetable oil quality standards, among which acid value and peroxide value were lower. Accelerated oxidation tests of 6 samples were detected by oven method. Temperature and time have obvious effects on macadamia oil, and the influence of temperature was more than that of time. Under different temperature conditions, the change trend of peroxide value and acid value of macadamia oil were 60 ℃>40 ℃>20 ℃, 60 ℃> 40 ℃> 20 ℃.

8 Research progress of extraction and biotransformation of soybean isoflavones

周文红 , 郭咪咪 , 李秀娟 , 毕艳红 , 王朝宇 , 段章群

2019, 27(5):37-42.

[Abstract](555) [HTML](0) [PDF 248.86 K](1025)

Abstract:
Soybean isoflavone is a sort of secondary metabolite formed during the growth of soybean. It is mainly distributed in the cotyledons and hypocotyls of soybean in the form of glycosides and free aglycones. It has been shown that free soybean isoflavonehas a great many beneficial physiological functions, such as antioxidation, anticancer and cancer suppression, cardiovascular protection, prevention of osteoporosis and female climacteric syndrome. With the advancement of science and technology, soybean isoflavones have been widely applied in various foods. The reported extraction methods of isoflavones from soybean and their advantages and disadvantages were reviewed, and the biotransformation of glycosidic soybean isoflavones to free aglycones was also discussed. It is believed that this will be helpful for the application research of soybean isoflavones.

9 Research advances on the distribution and physiological activity of ferulic acid in grain

王薇薇 , 潘奕鸥 , 王丽 , 周航 , 李爱科

2019, 27(5):43-48.

[Abstract](440) [HTML](0) [PDF 4.80 M](900)

Abstract:
Ferulic acid (FA) is one of the most abundant phenolic acids in grain, mainly existing in bran and cereal germ and existing as an insoluble combined state. FA has a strong antioxidant and cell-protection activity, and has a role in scavenging hydrogen peroxide, superoxide radical, hydroxyl radical and nitroso peroxide. In addition, FA can suppress the activity of enzymes producing free radical, and enhance the activity of enzymes scavenging free radical. Therefore, FA can be used to prevent or treat some diseases, such as cardiovascular diseases, alzheimer’s disease, cancer, diabetes mellitus, obesity, etc. Physicochemical properties, nutritional values and physiological activities of FA in grain and its benefits for health have been reviewed in this paper in order to offer some references for related researchers.

10 Research progress on functionof natural pigment astaxanthin

孟昂 , 赵晓燕 , 朱运平 , 张晓伟 , 刘红开 , 朱海涛

2019, 27(5):49-54.

[Abstract](479) [HTML](0) [PDF 460.31 K](859)

Abstract:
Astaxanthin belongs to lutein in carotenoids and is a secondary metabolite synthesized by many microalgae, yeasts and bacteria. Astaxanthin has been listed as one of the best preventive and therapeutic agent for many acute or chronic diseases due to its unique chemical structure.Based on current research trends, the existing data on astaxanthin in various biological activities, including antioxidants, regulation of inflammation and atherosclerosis, skin damage, neurodegeneration, tumor and immune activity, improved cognitive function and repair of damaged DNA, were summarized in order to provide theoretical guidance for the functional study of astaxanthin.

11 Optimization of ultrasonic-assisted extraction and antioxidative activity of Flos Hibisci polysaccharides

曹际云

2019, 27(5):55-60.

[Abstract](525) [HTML](0) [PDF 767.09 K](615)

Abstract:
The polysaccharides were extracted from the white double-flowered Hibiscus by ultrasound- assisted hot water extraction technique. Through single factor experiment and Box-Behnken design, the effect of ultrasonic-assisted hot water extraction on the extraction yield of Flos Hibisci polysaccharides(HPs) was studied by response surface methodology, and the mathematical model between the extraction yield and the extraction factors was established.The results showed that the extraction yield of HPs reached 6.36±0.12% when the ultrasonic time was 20 min, the ultrasonic power was 473 W and the ratio of material to liquid was 1:25 g/mL.In vitro antioxidant test preliminarily confirmed that HPs had strong scavenging capacity for hydroxyl radicals (·OH) and superoxide anions (O2–).

12 Analysis and research on present situation and problem of grain and oil standard in China

杨卫民

2019, 27(5):61-64.

[Abstract](503) [HTML](0) [PDF 342.50 K](828)

Abstract:
The development course of grain and oil standard system in China, and the composition and characteristics of current standard system were introduced. The main problems existing in standard and standardization were analyzed.Some suggestions were put forward to improve standardization of grain and oil in China.

13 Improvement of determination of sterols in vegetable oils by gas chromatography

周世龙 , 罗世龙 , 赵冬旺 , 武寅

2019, 27(5):65-68.

[Abstract](402) [HTML](0) [PDF 280.13 K](667)

Abstract:
On the basis of national standard method GB/T25223—2010, the method of determining sterols in animal and vegetable oils and fats by gas chromatography was improved and the preparation process of neutral aluminum oxide column was modified. The solvent used for washing sterol in silica gel was replaced by acetone, the derivatization reagent was replaced by 99% BSTFA+ 1% TMCS. The results showed that: The improved method was easier to operate than the national standard method, with high response value and low cost, but longer time.

14 Analysis of nutritional components, fatty acid value and mycotoxin contents of stored corn in Heilongjiang granaries

王薇薇 , 宋歌 , 王丽 , 周航 , 董正林 , 刘宽博 , 王永伟 , 宋丹 , 李爱科

2019, 27(5):69-74.

[Abstract](473) [HTML](0) [PDF 218.11 K](721)

Abstract:
The nutrient composition, fatty acid value, mycotoxins and swine bionic digestible energy of 28 stored corn samples collected from Heilongjiang granaries stored in 2013, 2014, 2015 and 2016 were detected. The results showed that compared with stored corn samples collected in 2014, 2015 and 2016, stored corn collected in 2013 had lower content of arginine and tyrosine (P<0.05) and higher content of deoxynivalenol (P<0.05); however, the deoxynivalenol content of corn collected in 2013 was below the safety limit in GB 13078—2017 Hygienical Standard For Feeds. Meanwhile, there were no obvious differences in nutrient composition (moisture, total energy, crude protein, crude fat, dietary fiber, phosphorus, neutral detergent fiber, etc.), fatty acid value, mycotoxins (aflatoxin B1、ochratoxin and zearalenone) and swine bionic digestible energy among the four groups of corn (P>0.05). In conclusion, the samples have similar nutrition value for pigs, so that all of them could be utilized in preparation of pig feed.

15 Cloning and bioinformatic analysis of PintGOBP2 gene in Plodiainterpunctella (Hübener)

李慧 , 王殿轩

2019, 27(5):75-82.

[Abstract](488) [HTML](0) [PDF 2.69 M](797)

Abstract:
The Indian meal moth, Plodiainterpunctella (Hübner) (Lepidoptera: Pyralidae, Pyralidae) is a kind of destructive polyphagous storage pests that is widely distributed in China. The odorant binding protein (OBPs) plays an important role in the behavioral response of the Indian moth in infection of its host. An Indian meal mothOBP gene sequence was obtained by screening and identifying the transcriptome dataand named PintGOBP2, which was analyzed by DNAMAN and homology comparison was performed by BLAST, phylogenetic trees were constructed using MEGA 6.0. The results showed that the open reading frame of the PintGOBP2 was 426 bp, encoding 141 amino acids with a molecular weight 15.48 kDa, and an isoelectric point of 4.39; the deduced amino acid sequence possesses a putative signal peptide of 16 amino acid residues at the N terminus. There are 6 conservative cysteine sites in the protein sequence, belongs to the Classical OBPs family genes. Homologous alignment showed that PintGOBP2 has high similarity with other lepidoptera insects GOBP. Further Phylogenetic analysis showed that PintGOBP2 could be clustered in the GOBP superfamily of lepidoptera insects. The results provide a molecular basis for further analysis of the physiological function of PintGOBP2 in the process of olfactory signal transmission in the P. interpunctella.

16 Edible oil packaging finished product warehouse design input conditions and theoretical calculation model of storage capacity

蒋守业 , 曾轶 , 周勇 , 朱福兴 , 赵耀武 , 华震

2019, 27(5):83-90.

[Abstract](501) [HTML](0) [PDF 320.84 K](655)

Abstract:
With the change of edible oil consumption pattern from bulk to packing oil and the development of logistics industry, the construction of small and medium-sized edible oil packing plant is developing rapidly, due to the packaging plant's geographical location, processing scale, product types, goods turnover rate and logistics conditions are different, the design of the warehousing scheme is also different. By analyzing all relevant factors affecting the storage capacity and combining with the inherent characteristics of building workshop design, discusses the design parameter input conditions, reveals the general rules that can guide the design application, and constructs the theoretical calculation model of minimum storage capacity under specific conditions. Based on the superposition of the model with the common variables that are constantly changing in the actual production operation, the deviation of the real state from the theoretical model is corrected by introducing the turnover rate, and then a simple formula is derived to provide a reference for the design.

17 Analysis of friction among grain particles in warehousebased on finite element method

刘世界 , 王格格 , 郭阳

2019, 27(5):91-96.

[Abstract](545) [HTML](0) [PDF 8.11 M](530)

Abstract:
In order to investigate the stress distribution between grain particles and the distribution of relative static friction between grain particles and silo walls, the ideal elastic-plastic constitutive relationship and Drucker-prager yield criterion were used to simulate grain storage considering the effect of grain compressibility on the shear dilatancy parameters. The finite element model of the positive pressure and relative static friction between the barn wall and the grain was established. The relative static friction and positive pressure between the barn wall and the grain at different grain loading heights were simulated respectively, and the distribution law of the relative static friction coefficient of the barn wall at different grain loading depths was found. The results show that the relative static friction coefficients are different at different grain filling heights. The specific performance is that with the increase of depth, the coefficient increases first and then decreases. It can be seen that the interaction force between grain particles and the static friction force between grain particles and silo wall have very important guiding significance for the measurement of grain weight.

18 Talk about the characteristics of grain storage in squat silo

张来林 , 蔡育池 , 许国川 , 苏瑜敏 , 刘育森

2019, 27(5):97-100.

[Abstract](852) [HTML](0) [PDF 198.67 K](1200)

Abstract:
According to the structure of squat silo, the characteristics of large grain heap and experience in the past 20 years, the characteristics of grain storage in squat silo were summarized. By utilizing favorable conditions for playing good thermal insulation of squat silos and complete facilities, improving the management mode during processing,the grain temperature in squat silo was controlled, therefore some problems,such as agglomeration, moisture condensation, grain hanging on the silo wall, were avoided to ensure the safety of grain storage in squat silo.

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