Volume 30,Issue 6,2022 Table of Contents

1 Research progress on effects of wheat tempering technology on flour quality(Online First, Recommended Article)

YANG Shu-lin , HUI Ying , ZHANG Xiao-shuang , JIANG Rong-xia , LIU Jing , HAN Yan-fang

2022, 30(6):1-8.

[Abstract](187) [HTML](268) [PDF 519.95 K](705)

Abstract:
Wheat tempering is an important step in wheat milling process. Appropriate tempering method is beneficial to shorten tempering time, reduce microbial content, improve the quality of flour and by-products, reduce energy consumption and save production cost. However, tempering process is often affected by multiple factors such as raw grain varieties, water quality, water addition, time, temperature, season and climate. At present, wheat flour processing enterprises are facing technical problems such as uneven tempering and easy breeding of microorganisms in the tempering process. In this paper, the basic principle of wheat tempering and the effects of raw grain, water addition, different temperature and humidity, time and other factors on wheat tempering were introduced in detail. The effects of different tempering methods such as heat treatment, vibration, ultrasound, vacuum, fracturing damage, biological enzyme preparation, salt water, acid water and other sterilization treatment on wheat processing and product quality were emphatically expounded. The advantages and disadvantages of different tempering methods and their application in current domestic production were also summarized in order to provide reference for wheat milling enterprises. Finally, it is pointed out that further research should be carried out on the accurate calculation and regulation of water content and the combination of different tempering methods and its effects on flour application quality for different wheat varieties.

2 Effects of wheat flour composition on dough moisture migration and product quality(Online First, Recommended Article)

YING Xin , HE Wei , GUO Qing-bin , ZHANG Lian-hui

2022, 30(6):9-16.

[Abstract](77) [HTML](240) [PDF 609.67 K](744)

Abstract:
Water is the main component of wheat flour dough. Its content, distribution, presence state, and state of existence moisture have an important impact on the processing characteristics, preservation and product quality stability of the flour dough. Wheat flour is composed of a variety of components such as protein, starch, fat, pentosan, minerals and etc. Wheat flour is mixed with water to form a dough, in which complex physicochemical changes occur. The composition and physico-chemical properties of the various components in the dough have an important influence. Therefore, understanding the changes of different components in the process of dough mixing with water is of great significance for the quality control and quality improvement of products. In this review, the research results in related fields in recent years were classified and summarized, the interaction mechanism between different components in wheat flour and with water molecules was systematically analyzed, the water absorption and water holding characteristics of different components of wheat flour were discussed, and the effects of different components of wheat flour on water distribution and migration were analyzed. This paper concluded the key ingredients that determine the moisture migration and product quality of dough, such as protein, starch, damaged starch and pentosan etc., in order to further guide the production of wheat flour products.

3 Established prediction models of bread sensory evaluation results based on data analysis methods(Online First, Recommended Article)

HUANG Xu , DU Yu-meng , CHEN Yan , ZHU Jie , CUI Chao-yang , ZHANG Rui-xue

2022, 30(6):17-25.

[Abstract](37) [HTML](252) [PDF 621.88 K](258)

Abstract:
In this paper, 66 samples belonging to 12 varieties of domestic high-gluten wheat in 2021 were collected, and their physicochemical, rheological and bread sensory properties were analyzed. The results of the main component analysis showed that the total sensory score of bread had a strong correlation with gluten index, maximum tensile resistance, mixing time, stretching area and stabilization time, etc. At the same time, the screening of wheat varieties with high similarity through cluster analysis could play a key guiding role in the development and maintenance of production stability of baking special flour. Comparing the fitting quality of the bread total sensory score prediction model established by the three methods of stepwise regression, partial least squares and neural network model, the model built using artificial neural network was significantly better than other models. Using neural network models, the baking characteristics of different varieties of wheat could be quickly predicted, ensuring product stability, while also facilitating the development of more targeted baking special flours.

4 Effects of different concentrations of propylene glycol alginate on the quality of steamed bread(Online First, Recommended Article)

GUO Zi-xuan , ZHANG Xiu-yan , WEI Xiao-ming , HUAN Mei-li , HUI Ying , JIANG Pei-yan

2022, 30(6):26-33.

[Abstract](55) [HTML](255) [PDF 8.11 M](302)

Abstract:
Different concentrations of propylene glycol alginate (PGA) were added to flour to explore the effects of PGA on flour pasting properties, dough rheology, microstructure, texture and sensory quality of steamed bread. The results showed that the gelatinization temperature of the flour increased from 58.8 ℃ to 59.5 ℃, the maximum tensile resistance increased from 518 to 597, the hardness of the dough increased, the water distribution in the dough was more uniform, and the rheological properties were better after adding PGA. The tangent value of the loss angle tanδ (G'/G") continued to increase, and finally led to increased specific volume, gloss and chewiness of the steamed bread. The experimental results showed that the quality of the steamed bread was the best when the concentration of PGA in the flour is 500~1 000 mg/L, and the excess of PGA would reduce the volume of the steamed bread and make the steamed bread taste hard. In a word, the hydrophilic and lipophilic properties of PGA make the water more evenly distributed in the dough structure, significantly affecting the operating characteristics of the dough and promoting the quality of the steamed bread.

5 Research on the application of chinese traditional food yeast in cereal products(Online First, Recommended Article)

YANG Hai-ying , ZHAO Kai , YANG Shu-lin , GAO Jia-xing , NIU Xing-he , LI Hui

2022, 30(6):34-45.

[Abstract](128) [HTML](249) [PDF 1.02 M](407)

Abstract:
Yeast plays an important role in fermented cereal products, especially fermented flour products, affecting the texture, aroma, appearance and nutrition of the products. In order to select grain microbial starter and improve the quality of fermented flour products, yeasts were isolated from traditional old flour and natural flour collected from different provinces and cities in China. Yeast identification was carried out by combining morphology and 26S rDNA sequence alignment. High-sugar-resistant, heat-resistant and high-quality yeasts were screened out to verify their application characteristics in steamed bread, toast bread and frozen dough. The results showed that 65 strains of yeasts were isolated, all of which were Saccharomyces cerevisiae, and 9 strains with strong fermentation ability were screened out, among which 5 strains could improve the specific volume, texture and taste of steamed bread, and the other 4 strains were resistant to high sugar and heat, which could improve the texture and flavor of toast bread. Besides, one strain had strong frost resistance, which could prolong the vitality period of frozen dough. The discovered strain is expected to be developed into a high-quality starter for fermented grain products, improve the performance of different kinds of fermented flour products, provide differentiated products for consumers, and promote the innovative development of grain processing industry.

6 Research on quality problems and supervision of food utilization near the expiration date(Online First, Recommended Article)

WU Zhi-hong , SHU Meng-xia

2022, 30(6):46-51.

[Abstract](77) [HTML](255) [PDF 501.43 K](476)

Abstract:
The use of temporary food conforms to the traditional thrift spirit of our country, reduces food waste, and meets the requirements of sustainable development at the same time. However, the quality and safety risks of expiring food make most people flinch at it. Only by improving the supervision of quality and safety of expiring food can the utilization be guaranteed and the positive significance of the utilization be brought into full play. Starting from the reality of the booming sales of expiring food, this paper expounded the significance of food processing, analyzed the current situation and existing problems of expiring food quality and safety, and proposed to improve the supervision standards for food products, strengthen social supervision, and promote new technologies application, providing a solid guarantee for the continuous development of China’s expiring food market.

7 Research on the suitability of wheat flours for lanzhou ramen noodles making

WEI Yi-min , ZHAO Bo , YAN Jun-hui , ZHANG Lei , WANG Jiang-hua , ZHANG Ying-quan , ZHANG Bo , GUO Bo-li

2022, 30(6):52-62.

[Abstract](52) [HTML](264) [PDF 593.42 K](366)

Abstract:
Through the chain operation of the catering for the Lanzhou ramen noodles (hand-extended noodles) traditional noodle products become a model for brand management and a sample of product-driven catering industrial development. In the process of Lanzhou ramen chain operation, the supply of wheat flour suitable for making Lanzhou ramen and flour standardization are one of the main problems affecting business benefit and product quality. Milling companies need wheat ingredients and flour standards for making Lanzhou ramen. Flours of wheat varieties mainly cultivated in Guanzhong Plain were used as raw materials, the ramen was made by professional ramen masters. The ramen were evaluated by full-time food sensory evaluators, so wheat flour suitable for making Lanzhou ramen is screened out to provide a reference basis for the formulation of ramen standards. The results showed that in the sensory evaluation of ramen making process, the ramen master was more sensitive to “Extending force”, followed by “Degree of mixing and hardness of dough”. The wheat varieties of Xinong 583, Zhengmai 366, Weilong 169, Xinong 822, Bainong 207 and Zhongmai 578 as samples were more suitable for making Lanzhou ramen. It was found that the total sensory evaluation score of the ramen making process was closely related to the Alveograph parameters, while the total sensory evaluation score of the ramen product after cooking was closely related to the Extensograph parameters.

8 Research progress on functional components and product development of naked barley bran

LIU Chang , ZHANG Xin , WEI Ya-feng , SONG Ju-yi

2022, 30(6):63-70.

[Abstract](37) [HTML](224) [PDF 741.02 K](270)

Abstract:
Bran is a by-product of naked barley mainly including seed coat, germ, aleurone layer and a small amount of starchy endosperm. It is not only rich in nutrients, but also has functional components such as arabinoxylan, β-glucan, phenolic compounds and phytosterol. Besides, it has a variety of physiological activities such as hypoglycemic effect, antilipemic function, antioxidant capacity and intestinal tract regulation, and can meet the demand for a healthy diet. However, rough taste and poor digestibility result in its insufficient processing and utilization, and limit the development of its product. With the advocacy of low-carbon and innovative ideas, there has been an increasing number of related researches on naked barley bran in recent years. The oil, dietary fiber, fermentation product and related processing technologies based on naked barley bran have developed continually, which has stimulated the potential for its efficient utilization. To provide a theoretical reference for breaking through the key technology of deep processing and accelerating the commercialization of high-quality products, the research process of functional components and product development of naked barley bran have been reviewed.

9 Research status and prospect of rice noodles quality evaluation and manufacture

CHENG Lin-shao , LIANG Qin-mei , YAO Zhen-jiang , LIN Yin

2022, 30(6):71-79.

[Abstract](83) [HTML](228) [PDF 508.72 K](827)

Abstract:
Rice noodle is traditional food in China, with a soft, flexible and smooth texture, which is loved by the general public. However, there is a wide variety of rice noodles and has a strong regional character. At present, in the rice noodle quality evaluation indicators and the selection of raw material for rice noodles, there is no unified national standards for rice noodles class. Therefore, this paper reviewed the classification of rice noodles based on the existing relevant studies, and discussed the quality evaluation indexes of rice noodles from three aspects: sensory evaluation, physicochemical characteristics and texture characteristics of rice noodle. We also analyzed and compared the indicators and suitable range of rice suitable for rice noodle production, and discussed the influence of the production process of rice noodle on the quality of rice noodle from five aspects: fermentation, milling, pasting, aging and drying. Finally, the main points of controlling the risk of microbial contamination during the production of rice noodle were discussed, order to provide reference for establishing unified evaluation standard for rice noodles and principles of rice noodles selection, optimizing rice noodles process technology, and minimizing the risk of microbial contamination during the production of rice noodles.

10 Process optimization, quality and volatile analysis of xinjiang nana prepared in oven

CHENG Zan , MAO Hong-yan , ZHAO Xiao-yan , YU Ming , LIU Hong-kai , ZHANG Xiao-wei , WANG Meng

2022, 30(6):80-87.

[Abstract](32) [HTML](227) [PDF 971.79 K](274)

Abstract:
There are some shortcomings for Xinjiang Naan prepared by traditional process. In this paper, Naan was prepared by oven. The amino acid composition, flavor substances and infrared spectra of self- made electric oven Naan were investigated, and compared to the commercial Naan. The experimental results showed that there were 17 kinds of amino acids in all samples, and the total amino acid content of self-made Naan was higher than that of commercial naan (P<0.05), while there were also differences among commercial naans. There were 18 kinds of flavor substances in all Naans. Compared with the commercial Naans, the ketones, esters and organic acids in self-made Naan were not found. Fourier Transform Infrared Spectrometer (FTIR) showed that the intensity of some characteristic peaks of basic functional groups in self-made Naan was slightly lower than that of commercial Naans, and the position of the peak did not change. The secondary structures of self-made Naan and commercial Naan were both β-sheet and β-turn content. However, the percentage of secondary structures between different Naans were different, so the quality of Naans was also different.

11 Research progress of non-oil products processing of tiger nut (cyperus esculentus L.)

LIU Jia-jie , DENG Shu-jun , WAN Chun-yun , SHEN Wang-yang , HAO Qin

2022, 30(6):88-95.

[Abstract](22) [HTML](208) [PDF 518.34 K](382)

Abstract:
Tiger nut (Cyperus esculentus L., TN), is a perennial sedge plant of the family Salicaceae, native to Africa, and has been introduced to China as an emerging crop that integrates food, oil, pasture and forage. The tubers are not only nutritious, but also have medical health functions such as lowering blood pressure, blood lipids and cholesterol. In this paper, the latest research progress of processing non-oil products of Olea europaea was described from several fields, such as Olea europaea staple food products, Olea europaea beverage products, Olea europaea fermented products, and other products. The future of processing development was also outlined to provide reference for the exploitation and utilization of Olea europaea tubers and its oil extraction by-products.

12 A brief discussion on the rules of sugar consumption and health preservation of sugar-containing medicine in “Yinshan Zhengyao”

DING Ying

2022, 30(6):96-102.

[Abstract](32) [HTML](228) [PDF 443.78 K](224)

Abstract:
The book “Yinshan Zhengyao”, written by Hu Sihui, a great doctor of drink and meal in the Yuan Dynasty, recorded a total of 33 kinds of medicine and food added with sweet ingredients. These medicine and food covered all kinds of food from staple food dishes, dietotherapy medicine and meal, decoction drinks to Taoist eating prescriptions. Due to the difference in the situation of sugar and medicine, they were collectively referred to as “sugar containing medicine and food”. “Sugar containing medicine and food” used a variety of sweeteners including “baishatang”, “shatang”, honey, caramel, licorice and so on, attached great importance to distinguishing the occasions and dosage of sugar, and to a certain extent, excavated the effects of sugar and honey, such as Tonifying Qi, moistening dryness, quenching thirst, detoxification and so on. It reflected that the addition and use of sweet ingredients were also regarded as a part of the intervention activities of health preservation and food treatment in “Yingshan Zhengyao”. The activities of medicine and sugar in “ Yingshan Zhengyao” included the health preservation and food treatment ideas of the Yuan Dynasty. The imperial court Yin Shan imperial doctors paid attention to the development of the food treatment functions of all food materials, including sweet ingredients. Therefore, the sugar containing drugs and foods contained in "Yingshan Zhengyao" had diversified health preservation functions, such as pleasant taste, health care function and emotional value. It objectively reflected the development and use of sugar and honey technology in the Song and Yuan Dynasties, the characteristics of sugar used in the diet of the Yuan people, and also the evolution and development trend of the concept of sugar used in health care medicine under the background of ethnic integration in the Yuan Dynasty.

13 Network pharmacological analysis on arteriosclerotic cardiovascular disease prevention of walnut kernels

XU Zi-wu , HUI Jia-ru , WU Xi-wen , DENG Xiao-lei , MENG Lei

2022, 30(6):103-113.

[Abstract](42) [HTML](280) [PDF 7.86 M](244)

Abstract:
In this study, network pharmacology and molecular docking methods were used to explore the mechanism of components in walnut kernels in preventing atherosclerotic cardiovascular disease (ASCVD). Thirty-four main active components of walnut kernels were screened by TCMSP and their potential targets were predicted using the SwissTargetPrediction database. ASCVD-related targets were screened by the Genecards, OMIM and DRUGBANK databases. The STRING database and Cytoscape software were used to build a protein-protein interaction (PPI) network map to extract core targets. GO enrichment and KEGG pathway analysis of potential targets were performed using Metascape database. The enrichment analysis found that walnut kernel could play a role in regulating PPAR signaling pathway, adhesion junction, platelet activation, regulation of lipolysis in adipocytes and other signaling pathways. Molecular docking technology verified that the key components (quercetin, myricetin, ellagic acid, kaempferol) had good binding activity to core targets (AKT1, EGFR, SRC, CCND1, ERBB2). This study showed that walnut kernel might play a role in delaying ASCVD by regulating cell proliferation and inflammatory response.

14 Predicting potential molecular mechanisms of crataegi fructus in the treatment of coronary heart disease based on network pharmacology and molecular docking technology

YANG Min , MENG Fan-ying , SUN Hui , YANG Bo-rong , LIU Meng-xing , CHEN Jie , FAN Ao , LIU Yuan

2022, 30(6):114-123.

[Abstract](57) [HTML](236) [PDF 8.22 M](213)

Abstract:
This study explored the active ingredients and mechanism of action of Crataegi Fructus in the treatment of coronary heart disease through network pharmacology and molecular docking technology. With the help of TCMSP, Gene Cards, OMIM and other databases to collect target information, the STRING database was used to construct a PPI network diagram, perform GO and KEGG pathway enrichment analysis on the common target, and finally molecularly dock the active ingredient with the core target to initially verify the network pharmacology results. In this study, a total of 6 Crataegi Fructus active ingredients (sitosterol, kaempferol, stigmasterol, quercetin, ent-Epicatechin, isorhamnetin) and 10 Crataegi Fructus core targets for the treatement of coronary heart disease (JUN, AKT1, TNF, MAPK1, TP53, RELA, IL6, MAPK8, MAPK14, EGFR) were screened; KEGG pathway enrichment results showed that Crataegi Fructus prevention and treatment of coronary heart disease pathway involved pathway in cancer, AGE-RAGE signaling pathway in diabetic complications, hepatitis B, MAPK signaling pathway, etc.; Molecular docking results showed that quercetin, isorhamnetin and kaempferol all had good binding to the core target. It is speculated that these components may be the main active components for the treatment of coronary heart disease. This study revealed that Crataegi Fructus may treat coronary heart disease through multiple components (isorhamnetin, kaempferol, quercetin), acting on key targets such as MAPK8, MAPK1, RELA, and regulating multiple signaling pathways such as MAPK. It preliminarily revealed the potential mechanism of Crataegi Fructus in the treatment of coronary heart disease.

15 Research on the instrument for rapid detection of unsound wheat kernels（网络首发、推荐阅读）

ZHANG Yue , LU Xue-rui , LI Shu-peng , SUN Yuan-yuan , FU Qian-hui , HU Chuan-liang , SHEN Zhi-xiong , GAO Yan

2022, 30(6):124-129.

[Abstract](48) [HTML](209) [PDF 691.20 K](528)

Abstract:
By using image analysis technology and automatic control technology, the artificial intelligence technology was applied to the detection of unsound wheat kernels. The automatic, rapid and nondestructive detection instrument for unsound wheat kernels was developed. Through the verification of accuracy, repeatability, stability, difference between two instruments and other related performance parameters, the results showed that the instrument had stable performance. The accuracy, repeatability, stability and difference between two instruments met the requirements of industry standards. The operation was simple, and the detection speed was fast. It can overcome the problems of strong subjectivity, poor repeatability and poor inspection consistency among different personnel with manual checking, achieving the automatic and rapid nondestructive testing of unsound wheat kernels, and meeting the testing demand of grain collection and storage enterprises, processing enterprises and inspection agencies.

16 High performance liquid chromatography (HPLC) method for the determination of thiourea in wheat flour and its products

WANG Qiu , HE Hai-tong , LI Jin-qing , ZHOU Ming-lin , LIU De-qun

2022, 30(6):130-137.

[Abstract](21) [HTML](211) [PDF 855.73 K](310)

Abstract:
This research aimed to establish a determination of thiourea in wheat flour and its products of high performance liquid chromatography (HPLC) method. Thioureas in wheat flour and noodle samples were extracted with pure water under ultrasonic conditions at 25 ℃ for 15 min. After centrifugation and filtration, they were separated by Agilent ZORBAX SB-C18 column with mobile phase of 0.02 mol/L phosphoric acid-disodium hydrogen phosphate buffer solution (pH=3) + methanol =98+2. The detection wavelength was 236 nm, and the quantitative method was external standard. The range of thiourea was 0~20.0 μg/mL and the linear relationship was good (correlation coefficient r=0.999 99). The limit of detection (S/N=3) was 0.5 mg/kg and the limit of quantification (S/N=10) was 1.5 mg/kg. The spiked recovery test and precision test were carried out on wheat flour and surface samples at three levels of method detection limit, 2 times method detection limit and 10 times method detection limit. All the test results met the requirements of spiked recovery and precision in Appendix F of GB/T 27404—2008 . The method was accurate, stable and reliable for the determination of thiourea in wheat flour and its products.

17 Determination of 16 polycyclic aromatic hydrocarbons in vegetable oil by GPC and GC-MS/MS

PENG Xing-xing , GAO Hai-jun , YIN Cheng-hua , LIU Ying , DAI Guan-ping , ZHAO Sheng-nan , CAO Jing-jing

2022, 30(6):138-146.

[Abstract](97) [HTML](203) [PDF 787.19 K](401)

Abstract:
A method for the determination of 16 polycyclic aromatic hydrocarbons in vegetable oil by gel permeation chromatography purification coupled with GC-MS/MS was developed. The results were shown below: (1) During GPC purification of soybean oil sample added with 16 PAHs, the distillates of 0~19 minutes were oil impurities. The distillates of 19~28 minutes and 28~36 minutes were collected in sections and then measured by GC-MS/MS. The results showed that the distillates from 19 to 28 minutes were PAHs of the first ten low molecular weight and the distillates from 28 to 36 minutes were PAHs of the last six high molecular weight. So, GPC was not strictly in the order of high molecular weight first peak and low molecular weight second peak. Therefore, in order to ensure the accuracy of the results, the method of segmenting collection and segmenting determination should be adopted when separating various compounds by GPC. (2) Compared with pretreatment method in GB/T 23213—2008, this method reduced the amount of vegetable oil sample weighed from 4.0 g to 1.0 g. The target analytes in samples were purified using GPC to eliminate most of the coextracts. The extraction process was simplified so that the possible content loss in the extraction process was avoided. The experiment time was shortened and the extraction reagent was saved. (3) The calibration curves of the 16 PAHs showed good linearity in the range of 10~200 ng/mL with the correlation coefficients(R2) greater than 0.99. The LOD ranged from 0.02 to 0.50μg/kg and LOQ ranged from 0.08 to 1.67 μg/kg for 16 PAHs. (4)At the spiked level of 20 μL, 40 μL and 80 μL the average recoveries were 85.30%~103.86%, 91.08%~106.71% and 88.01%~105.87% respectively, and relative standard deviations(RSDs) were 0.69%~2.93%, 0.64%~2.74% and 0.75%~2.81% respectively. The method met the requirements of 16 PAHs analysis.

18 Exploration on the key points for olive oil total migration test for multilayer laminated films

WEI Cun-qian , SHI Liu-jie , LI Hai-yan

2022, 30(6):147-152.

[Abstract](31) [HTML](214) [PDF 876.93 K](262)

Abstract:
This paper aims to investigate the key points for olive oil total migration test for multilayer laminated films. The samples were made into 1.20 dm2 specimens. The tests of total migration in olive oil were carried out according to the standard GB31604.8—2021. It was found that the results of moisture- sensitive determination for the same material samples were various. The results of olive oil total migration differed greatly between conditioned and unconditioned moisture-sensitive samples. The test results of the volatiles measurement of the specimens also affected the final value of the total migration. Concurrently, the results of the volatiles measurement of the specimens of different multilayer composite films were different. Due to the different materials, the laminate membrane had different adsorption capacity for olive oil. The result determinations were affected by the completeness of olive oil extraction. Therefore, the test results of total migration in olive oil should fully consider the steps of specimen moisture conditioning, volatile matter determination and the number of olive oil extraction to ensure the accuracy of test results.

19 Study of the method for the determination of bisphenol a in vegetable oil by high performance liquid chromatography(Online First, Recommended Article)

LIU Yong-ying , JIANG Wen-jia , HU Rong , WU Xian-shao

2022, 30(6):153-158.

[Abstract](25) [HTML](226) [PDF 624.05 K](286)

Abstract:
Through the research on the determination of bisphenol A in vegetable oil by high-performance liquid chromatography, this article established the method for determining bisphenol A in vegetable oil. Bisphenol A was extracted with acetonitrile.The extract was purified and eluted by the amino solid-phase extraction column and then concentrated and reconstituted. After filtration, the extract was separated by high-performance liquid chromatography, detected by the fluorescence detector, and quantified by the standard external method. The methodological performance analysis showed that the linear range was 0.003 333~0.666 7 μg/mL, the correlation coefficient (r) of the standard curve is greater than 0.999, the detection limit of the method is 0.007 mg/kg, see the quantification limit was 0.013 mg/kg, the recoveries ranged from 90.8% to 103.2%, and the coefficient of variation of seven replicate assays was 2.8%. It was verified that the method had good linearity, high sensitivity, good repeatability, accurate and reliable results, and could meet the requirements of GB/T 27417—2017, providing a technical basis for the scientific evaluation of the content of bisphenol A in vegetable oil.

20 Determination of 32 pesticide residues in surface water by GC-MS/MS

ZHAO Yue , HUANG Bi-jia , HE Xiu-qin , LUO Qi-wen

2022, 30(6):159-168.

[Abstract](39) [HTML](208) [PDF 1.13 M](224)

Abstract:
The qualitative and quantitative determination of 32 pesticide residues in surface water was established by gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS). In the experiment, 32 kinds of pesticide residues were extracted at one time by optimizing the pre-treatment; and multiple qualitative ions were selected to ensure the accuracy of the results by optimizing the mass spectrometry parameters of the target compound; the unstable effect of ionization efficiency was eliminated by introducing internal standard of heptachlor B; the interference of matrix effect on pesticide residue detection was avoided by preparing standard curve of matrix. The results showed that the linear range (10~600 μg/l) of the tested residues had good linear relationship: the linear coefficient was ≥0.995, the detection limit was 0.04~0.08 μg/L, the quantitative limit was 0.2 μg/L, and the recoveries were 73.9%~108.8%. The method had the advantages of simple pretreatment, high instrument sensitivity and good selectivity, suitable for daily quantitative analysis of pesticide residues in surface water.

21 The characteristic analysis of multifunctional grain storage system with low temperature drying, refrigeration and humidification

YAN Jun-hai , GAO Long , LIU Yin , MENG Zhao-feng , WANG Shun , WU Fei-jun , XIE Ya-qi , ZHANG Shi-wen

2022, 30(6):169-175.

[Abstract](73) [HTML](215) [PDF 648.54 K](297)

Abstract:
Drying is the main energy consumption in the grain industry. At present, most grain drying are using machines or drying towers, but its heat loss and energy consumption is large. Some of dryers use coal as heat source and cause serious environmental pollution. In addition, the long-term storage of grain is prone to mildew and insect pests. At the same time, long-term storage of grain will lead to low water content of grain and affect the processing quality of grain. Therefore, it’s significant to realize the high-quality-low-energy consumption drying and long-term safe storage of grain to ensure the quality of exported grain. A multifunctional grain storage system with low temperature drying, refrigeration, and humidification was proposed. The equipment was developed according to the system. It had three functions such as low temperature drying mode, low temperature storage mode, and humidification mode. The equipment can realize “one-stop” grain storage and automatic control of the whole process of grain storage. The experimental results showed the air parameters of unit outlet met the design requirements in the three working modes. The average drying rates of corn and radish were about 1.1%/h and 2.9%/h, respectively. In addition, the unit can save about 19.4% of energy compared with the dryer, and 51.7% of energy compared with the condensing and dehumidifying dryer through the energy consumption analysis of the system. The driving energy of this equipment was electric, so it was eco- friendly and easy to realize the intelligent construction of granary, coming with a prospect of broad application.

22 Research on grain storage mode judgment and granary classification based on the highest grain temperature

HAO Li-qun , ZHAO Xu , CHEN Yi-cen , LI Xin-wei

2022, 30(6):176-180.

[Abstract](31) [HTML](214) [PDF 491.46 K](232)

Abstract:
At present, China has built various types of grain storage warehouses, including standard grain storage warehouses and non-standard warehouses. Due to the variety of warehouse types and materials used, the grain storage effect is different under the action of solar radiation, temperature conduction inside and outside the warehouse, thermal convection between pores in the grain bulk, and other conditions. In order to achieve the purpose of safe grain storage, the grain storage industry has formulated the judgment standard of grain storage mode and realized the hierarchical management of safe grain storage, while transformed the defects of grain storage hardware into the exploration of grain storage theory. Based on the theory of temperature field distribution, the grain storage patterns of the horizontal warehouse with different heat preservation measures and the circular warehouse with different types were tested and analyzed by routine test and densified test points. We proposed to cancel the index of “average grain temperature”in judgment of grain storage mode, to use“the highest temperature of certain part”as the only index for judgment of grain storage mode, and classify the granary into 4 grades. Granary with the highest temperature exceeding 30 ℃ was not suggested to be used as a grain storage warehouse. This suggestion can improve the grain storage conditions from the source, so that the grain storage warehouse type in China can be improved as a whole, and both the symptoms and the root causes can be solved.

23 Research on high-quality storage of paddy based on multi-physical field analysis(Online First, Recommended Article)

LIU Jia-qi , YANG Kai-min , YU Hai , WANG Yuan-cheng , YANG Tai , LI Jia-bin

2022, 30(6):181-189.

[Abstract](49) [HTML](235) [PDF 2.31 M](282)

Abstract:
Based on the mathematical model of internal air flow, heat and humidity coupled transfer in paddy grain piles, while combined with the dynamic model of paddy yellowing, the paper adopted the method of numerical simulation to compare and study the variation of temperature, moisture content and paddy yellowing in the stored grain inside the shallow round warehouse under the conditions of annual natural storage and staged natural storage. On the basis of temperature and humidity, this paper further considered the yellowing effect on the quality of long-term storage of paddy. The results showed that, at the end of storage for 365 days, the average temperature of staged natural storage with ventilation was about 18 ℃ lower than that of natural storage throughout the year, the average moisture was about 0.5% lower, and the average yellowing value was about 0.8 lower. Low temperature air flowling into the high temperature granary could not only reduce the temperature, but also reduce the grain moisture and alleviate the process of paddy yellowing, so the phased natural storage was more conducive to the long-term quality storage of paddy. The rice near the warehouse wall was easily affected by the external ambient temperature, and the coating could be applied on the outside of the warehouse wall to reduce the influence of solar radiation.

24 Research on the fumigation activity of two plant essential oils against Plodia interpunctlla (Hübner)

HU Heng-zhi , NIU Ping , LIU Juan , LIAO Jiang-hua , LIU Xia , WEN Xiao-jie , LI Chao

2022, 30(6):190-197.

[Abstract](37) [HTML](237) [PDF 473.76 K](288)

Abstract:
The fumigation activity and effect of adults and larvae of Plodia interpunctella (Hübener) with Lavandula angustifolia Mill oil and Ocimum basilicum oil on under indoor conditions was studied. The fumigation effect of Lavandula angustifolia Mill oil and Ocimum basilicum oil on adults and larvae of Plodia interpunctella (Hübener) was determined by a closed air filter paper fumigation method. Sublethal doses of Lavandula angustifolia Mill oil and Ocimum basilicum oil on fumigation of adults and larvae of Plodia interpunctella (Hübener) were analyzed. The results showed that the fumigation effect of Ocimum basilicum oil on Plodia interpunctella (Hübener) larvae was stronger than that of Lavandula angustifolia Mill oil. After treatment with Lavandula angustifolia Mill oil and Ocimum basilicum oil at a concentration of 50 μL for 96 h, the mortality rates of Plodia interpunctella (Hübener) larvae were 92% and 100%, respectively. The mortality rates of adults of Plodia interpunctella (Hübener) treated with Lavandula angustifolia Mill oil and Ocimum basilicum oil were 100% and 83.33% at 3.5 μL for 2 h; When both treated for 2 h, 3.5 μL of Lavandula angustifolia Mill oil led to the highest mortality rate of Plodia interpunctella(Hübener), while 4.5 μL of Ocimum basilicum oil only caused 99.33% of mortality rate of Plodia interpunctella(Hübener). The study showed that the fumigation effect of Ocimum basilicum oil on Plodia interpunctella(Hübener) larvae was significantly higher than that of Lavandula angustifolia Mill oil, and the fumigation effect of Lavandula angustifolia Mill oil on Plodia interpunctella (Hübener) adults was significantly higher than that of Ocimum basilicum oil.

25 Established prediction models of bread sensory evaluation results based on data analysis methods

QI Zhi-hui , ZHANG Hai-yang , TIAN Lin , ZHUANG Yuan , LI Bing , TANG Fang

2022, 30(6):198-209.

[Abstract](87) [HTML](220) [PDF 1.30 M](380)

Abstract:
The growth of fungi on rice grains during storage will affect rice quality. In severe cases, these fungi will produce mycotoxins and cause food safety issues. It is the premise of effective prevention and control of deleterious fungi to determine the fungal community composition of rice grains during storage and accurately identify the dominant species, which is of great significance in ensuring the quality safety and food safety of rice grains. In this study, we used the methods of traditional microbial separation culture to investigate the fungal communities of stored rice grains from warehouses of different regions. In combination with the sequence of ex-types and authentic strains, we used morphological observations and multigene phylogenetic analysis to accurately identify the dominant fungal species of stored rice grains in China. The dominant species were A. flavus, A. niger and A. montevidensis (A. amstelodami) in Southern China and A. proliferans and A. montevidensis in Northern China. The detailed identification process and related data of the predominant fungal species on the stored rice grains in the North and South China were expounded in this paper, which has provided a reference for the accurate identification of deleterious fungi in grains.

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