目 次 

第41 卷 第8 期 ( 月刊)

工艺技术

即食酶解绿豆的制备工艺优化 柴小岩，吴本阳，邱韵洁，等 (1)

Optimization on Preparation Process of Instant Enzymolysis Mung Bean

CHAI Xiaoyan, WU Benyang, QIU Yunjie, et al.

响应面优化超声辅助提取洋葱精油及其抗氧化活性 张东峰 (4)

Optimization of Ultrasound-Assisted Extraction of Onion Essential Oil by Response Surface

and Its Antioxidant Activity ZHANG Dongfeng

具有片层或原纤状结构的壳聚糖膜制备及性能比较 陈玄墨，宁晚娥，彭泽冶，等 (8)

Preparation and Properties Comparison of Chitosan Membrane with Lamellar or Fibril-like

Structure CHEN Xuanmo, NING Wan’e, PENG Zeye, et al.

响应面法优化低共熔溶剂提取桑叶DNJ 王璐，许路路，陈雄，等 (14)

Response Surface Optimization of Deep Eutectic Solvents for DNJ Extraction from Mulberry

Leaves WANG Lu, XU Lulu, CHEN Xiong, et al.

柑普茶饮料工艺与抗氧化活性评价 何秋云，沈莹，黄彬彬，等 (18)

Technology and Antioxidant Activities Evaluation of Peel Pu’er Tea Beverage

HE Qiuyun, SHEN Ying, HUANG Binbin, et al.

响应面优化超声波辅助提取红参渣中不溶性膳食纤维工艺 王禄，张宇，孟庆伟 (22)

Optimization of Ultrasonic-Assisted Extraction Technology for Insoluble dietary Fiber from Red

Ginseng Residue by Response Surface Methodology WANG Lu, ZHANG Yu, MENG Qingwei

黑小麦芽酸奶工艺优化及其抗氧化活性 李楠，郭佳丽 (26)

The Technological Optimization and Antioxidant Activity of Black Wheat Bud Yogurt

LI Nan, GUO Jiali

花椒籽复合露酒配方优化 曾萍霞，王琪，刘琨毅，等 (31)

The Formula Optimization of Zanthoxylum bungeanum Seed Compound Liqueur

ZENG Pingxia, WANG Qi, LIU Kunyi, et al.

番茄红素微乳液在果汁饮料中的稳定性 裴邯娜，程鑫颖，赵鹏宇，等 (36)

The Stability of Lycopene Microemulsion in Fruit Juice Beverage

PEI Hanna, CHENG Xinying, ZHAO Pengyu, et al.

影响悬浮型奇亚籽饮料稳定性的因素 郎秀杰，孔凡平，郭成宇 (39)

The Factors Affecting the Stability of Suspended Chia Seed Beverage

LANG Xiujie, KONG Fanping, GUO Chengyu

制油工艺对芝麻油脂肪酸和抗氧化物的影响 黄颖，郑畅，葛正法，等 (43)

Effect of Processing Technology on Fatty Acids and Antioxides in Sesame Oil

HUANG Ying, ZHENG Chang, GE Zhengfa, et al.

响应面法优化火龙果皮蛇果皮复合酸奶的工艺 洪豆，江宇峰，王顺余，等 (46)

The Optimizing the Technology of Pitaya Peel and Red Delicious Apple Peel Compound Yogurt

by Response Surface Methodology HONG Dou, JIANG Yufeng, WANG Shunyu, et al.

响应面法优化番茄酒的发酵工艺 徐佳惠，吴碧玉，彭凌 (51)

Fermentation Technology Research for Tomato Wine by Response Surface Methodology

XU Jiahui, WU Biyu, PENG Ling

食用木薯饮料加工中酶解关键工艺优化 李明娟，张雅媛，游向荣，等 (55)

The Key Enzymolysis Technology Optimization of Edible Cassava Beverage

LI Mingjuan, ZHANG Yayuan, YOU Xiangrong, et al.

葡萄汁有孢汉逊酵母与酿酒酵母混酿低醇葡萄酒 崔艳，刘尚，邓琪缘，等 (60)

Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae for Low Alcohol

White Wine CUI Yan, LIU Shang, DENG Qiyuan, et al.

玫瑰啤酒的工艺 邓鸿钰，翟乃明，谭兆顺，等 (65)

The Brewing Process of the Rose Beer DENG Hongyu, ZHAI Naiming, TAN Zhaoshun, et al.

高压脉冲电场辅助提取紫薯酒渣花色苷 马懿，陈晓姣，古丽珍，等 (68)

Optimization of PEF-Assisted Extraction of Anthocyanins from Purple Sweet Potato Wine Lees

MA Yi, CHEN Xiaojiao, GU Lizhen, et al.

苦瓜牡蛎酶解液复合饮料的研制 杨昭，高柳纯，姚玉静，等 (72)

Preparation and Development of Bitter Melon and Oyster Hydrolysates Compound Beverage

YANG Zhao, GAO Liuchun, YAO Yujing, et al.

羊油粉末油脂的制备工艺 王豪，何鑫，刘丹，等 (76)

The Preparation Technology of Tallow Powder Oil WANG Hao, HE Xin, LIU Dan, et al.

藜麦奇亚籽冲调粉的研制及工艺优化 乐梨庆，万燕，向达兵，等 (81)

Development and Process Optimization of Quinoa and Chia Seed Powder

LE Liqing, WAN Yan, XIANG Dabing, et al.

紫薯燕麦复合酸奶的研制 袁云霞，关随霞，孙军杰，等 (86)

Development of Purple Potato and Oat Composite Yoghurt

YUAN Yunxia, GUAN Suixia, SUN Junjie, et al.

鬼针草蜂蜜饮料的研制与模糊数学评价 刘晓伟，王静静，邵征，等 (90)

The Drink of Bidens Honey and Fuzzy Mathematical Evaluation

LIU Xiaowei, WANG Jingjing, SHAO Zheng, et al.

响应面法优化凤丹牡丹籽油超声提取工艺 马晓，陈刚，申珂琪，等 (95)

Optimization of Ultrasound Extraction Technique of Seed Oil from Paeonia suffruticosa

‘Fengdan’ by Response Surface Methodology MA Xiao, CHEN Gang, SHEN Keqi, et al.

石榴籽在酥性饼干中的工艺 范尧珠，王鑫，顾思远，等 (98)

The Technology of Pomegranate Seed in Crisp Biscuit

FAN Yaozhu, WANG Xin, GU Siyuan, et al.

狭鳕鱼糜射频解冻均匀性优化 胡晓亮，王锡昌，李伟强，等 (104)

Optimization of Radio Frequency Thawing Uniformity of Pollack Surimi

HU Xiaoliang, WANG Xichang, LI Weiqiang, et al.

即食罗非鱼皮加工工艺 黑智亮，常虹，王娇运，等 (109)

The Processing Technology of Instant Tilapia Skin

HEI Zhiliang, CHANG Hong, WANG Jiaoyun, et al.

低糖型马铃薯饼干的研制 张入玉，彭凌，文瑜 (114)

Development of Low Sugar Potato Biscuit ZHANG Ruyu, PENG Ling, WEN Yu

超声-射流-撞击空化提取柚子皮原花青素 程海涛，申献双 (118)

Ultrasonic-jet-impact Cavitation Extraction of Proanthocyanidins from Grapefruit Peel

CHENG Haitao, SHEN Xianshuang

超声波辅助浸提苎麻叶蛋白工艺优化技术 陈平，朱爱国，陈继康，等 (122)

Optimization of Ultrasonic-Assisted Extraction Technology for Protein from Ramie Leaf

CHEN Ping, ZHU Aiguo, CHEN Jikang, et al.

燕麦超微粉加工工艺优化及其特性分析 赵冬，罗宝剑，李璐，等 (126)

Optimization of Preparation Technology and Characteristics Analysis of Oat Ultrafine Powder

ZHAO Dong, LUO Baojian, LI Lu, et al.

罗布麻总黄酮泡腾片的制备工艺及抗氧化活性 王慧竹，王禹衡，张兴涛，等 (130)

Preparation and Quality Evaluation of Apocynum Flavonoids Effervescent Tablets and Its

Antioxidant Activity in Vitro WANG Huizhu, WANG Yuheng, ZHANG Xingtao, et al.

不同板材对鱼鳞明胶膜性质的影响 喻弘，李发彩，彭春，等 (136)

Effects of Different Plates on the Properties of Fish Scale Gelatin Film

YU Hong, LI Facai, PENG Chun, et al.

肉桂多糖对乳酸菌发酵及酸奶品质的影响 贺莹 (139)

Effect of Cinnamon Polysaccharide on the Fermentation of Lactic Acid Bacteria and the Quality

of Yogurt HE Ying

酸奶慕斯配方优化及其在营养学实践中的应用 方莹，杨海瑞，张丽，等 (144)

Optimization of Process Formula for Yogurt Mousse and Its Application in Experimental

Nutriology Teaching FANG Ying, YANG Hairui, ZHANG Li, et al.

竹虫蛋白的碱法提取及功能性质测定 张芮娇，朱静静，刘绍芳，等 (148)

Alkaline Extraction of Omphisa fuscidentalis Hampson Protein and Determination of Its

Functional Properties ZHANG Ruijiao, ZHU Jingjing, LIU Shaofang, et al.

复合酶法提取革胡子鲶下脚料中的磷脂酰胆碱的工艺 刘雪凌，林贝，周学材 (153)

Extraction of Lecithin by Using Papain from the Clariasleather Processing Scrap

LIU Xueling, LIN Bei, ZHOU Xuecai

响应面法优化苜蓿蛋白酶解工艺 李伟民，陈九杰，魏泉增，等 (156)

Optimization of Enzymatic Hydrolysis of Alfalfa Protein by Response Surface Methodology

LI Weimin, CHEN Jiujie, WEI Quanzeng, et al.

南瓜核桃复合酸浆豆腐的制作工艺优化 侯临平，闫可婧，董蕾，等 (160)

Optimization of Processing Technology of Pumpkin and Walnut Compound Tofu

HOU Linping, YAN Kejing, DONG Lei, et al.

低蛋白南瓜挂面的生产工艺 孙粮，孙君庚，王充，等 (164)

The Production Technology of Pumpkin Noodle with Low Protein

SUN Liang, SUN Jungeng, WANG Chong, et al.

基于模糊数学结合响应面法优化蓝莓果渣压片糖果配方  于伟茹，宋慧妍，徐欣宇，等 (169)

Formulation Optimization of Blueberry Pomace Pressed Candy Based on Fuzzy Mathematics

Combined with Response Surface Methodology YU Weiru, SONG Huiyan, XU Xinyu, et al.

响应面优化黑水虻幼虫粗油脂提取工艺 刘复荣，何敬愉，罗涛，等 (173)

Optimization of Extraction Condition and Composition Analysis of Crude Oil of Hermetia

illucens Larva LIU Furong, HE Jingyu, LUO Tao, et al.

研究探讨

小麦胚芽复合精油活性膜对五花肉片的保鲜效果 郭心灵，陈重，邱婷，等 (177)

Fresh-Keeping Effect of Wheat Germ Compound Refined Oil Active Film on Streaky Pork

Slices GUO Xinling, CHEN Zhong, QIU Ting, et al.

SOD牛蒡面条成分分析及评价 扈晓杰，扈晓伟，邱新静 (180)

Analysis and Evaluation on the Components of SOD Burdock Noodles

HU Xiaojie, HU Xiaowei, QIU Xinjing

热风干燥温度对大果山楂干燥产品品质的影响 郭婷，吴燕，陈益能，等 (184)

Effect of Hot Air-Drying Temperature on the Product Quality for Malus domeri (Bois) Chev.

GUO Ting, WU Yan, CHEN Yineng, et al.

荧光PCR技术应用于芥辣调味品原料真伪鉴别 何永盛，连晓聪，花振新，等 (188)

Application of Real Time PCR to Identify Wasabi and Horseradish Components in Mustrad

Cream HE Yongsheng, LIAN Xiaocong, HUA Zhenxin, et al.

干燥方式对桑叶主要活性成分及抗氧化活性的影响 赵慧玲，王佳燕，吕慧，等 (191)

Effects of Drying Methods on the Main Active Ingredients and the Antioxidant Activity of

Mulberry Leaves ZHAO Huiling, WANG Jiayan, LÜ Hui, et al.

超声辅助酶解大米多肽对酵母细胞活性及耐冻性的影响  李素云，覃颖泉，谢冬梅，等 (195)

Effects of Rice Peptides Assisted Enzymatic Hydrolysis by Ultrasound on Yeast Cell Activity

and Freeze Resistance LI Suyun, QIN Yingquan, XIE Dongmei, et al.

基于机器视觉的樱桃形状及大小检测技术 裴悦琨，叶家敏，姜艳超，等 (199)

The Cherry Shape and Size Detection Technology Based on Machine Vision

PEI Yuekun, YE Jiamin, JIANG Yanchao, et al.

食品机械

旋转齿筒式水力空化器内空化过程 袁惠新，王赟冰，付双成，等 (203)

The Cavitation Process in Rotating Toothed Cylindrical Hydrodynamic Cavitator

YUAN Huixin, WANG Yunbing, FU Shuangcheng, et al.

啤酒杀菌模糊PID温度控制器设计与仿真 魏欣 (207)

Design and Simulation of Fuzzy PID Temperature Controller for Beer Sterilization WEI Xin

专题论述

香榧的营养和功能成分研究进展 徐立伟，马佳慧，于淼 (210)

Advances in the Nutritional and Functional Ingredients of Torreya Grandis

XU Liwei, MA Jiahui, YU Miao

食品欺诈检测中分子生物学技术的应用进展 顾春华，刘煜，王建军，等 (214)

Advances in the Application of Molecular Biology Techniques in Food Fraud Detection

GU Chunhua, LIU Yu, WANG Jianjun, et al.

消费者宽恕意愿对食品安全问题监管的影响分析 杜方方 (219)

Analysis of the Impact of Consumer Forgiveness on Food Safety Regulation DU Fangfang

食品安全管理课程沙盘模拟式教学设计与评价 王小明，李栋学，陈碧 (223)

Design and Evaluation of Sand Table Simulation Teaching in Food Safety Management Course

WANG Xiaoming, LI Dongxue, CHEN Bi

维生素U含量测定方法的研究进展 朱碧云，秦博文，马霞 (227)

Research Progress on Determination Methods of Vitamin U Content

ZHU Biyun, QIN Bowen, MA Xia

健康意识、生活形态和饮食行为的认知与影响因素 王颖 (231)

Cognition and Influencing Factors of Health Consciousness, Lifestyle and Eating Behavior

WANG Ying

饮料酒中氨基甲酸乙酯的研究进展 陈丽叶 (235)

Research Progress on Ethyl Carbamate in Alcoholic Beverages CHEN Liye

艾叶挥发油-环糊精包合物研究概述 周瑶，陈岗，詹永，等 (240)

Summarization of Study on Folium Artemisia argyi Essential Oil-cyclodextrin Complexes

ZHOU Yao, CHEN Gang, ZHAN Yong, et al.

课外创新实践学分对食品专业学生创新能力的影响  粟立丹，徐向波，李艳梅，等 (244)

The Effect of the Extracurricular Innovation Practical Credit on Innovative Ability of Students

Majored in Food Specialty SU Lidan, XU Xiangbo, LI Yanmei, et al.

《上海市食品安全条例》企业认知与监管对策 徐璞，李玉峰 (248)

Corporate Cognition and Supervision Countermeasures of “Food Safety Regulations of

Shanghai” XU Pu, LI Yufeng

中山市食品产业的竞争力及其创新能力分析 李琳，陈志雄，刘文利，等 (253)

Assessment on the Competitiveness and Innovation Capability of Food Industry in Zhongshan

LI Lin, CHEN Zhixiong, LIU Wenli, et al.

马铃薯复合酒曲发酵酒的研究进展 张佳笑，王健，刘媛，等 (257)

Research Progress of Potato Compound Wine Starter Fermented Wine

ZHANG Jiaxiao, WANG Jian, LIU Yuan, et al.

新疆乳制品加工业发展现状及对策 刘晓芬，陈法杰 (262)

The Development Status and Countermeasures of Xinjiang Dairy Processing Industry

LIU Xiaofen, CHEN Fajie

食用菌采后贮藏保鲜 孙若兰，王璐，易有金，等 (266)

The Storage and Preservation of Edible Fungi after Harvest

SUN Ruolan, WANG Lu, YI Youjin, et al.

浅谈贝类毒素及其常用检测技术 冯春艳，梁琼，赵晓野，等 (270)

Discussion on Shellfish Toxins and Their Common Detection Techniques

FENG Chunyan, LIANG Qiong, ZHAO Xiaoye, et al.

分析检测

pCEC法检测无糖型运动营养品中5种糖醇 张迪，刘木子，胡颖 (273)

Determination of 5 Sugar Alcohols in Sugar-free Sports Nutrients by pCEC

ZHANG Di, LIU Muzi, HU Ying

高效液相色谱法测定食品中2-丙酰吡咯 曹雄杰，汪辉，周鹏，等 (277)

Determination of 2-Propionyl Pyrrole in Food by High Performance Liquid Chromatography

CAO Xiongjie, WANG Hui, ZHOU Peng, et al.

HPLC-ABTS+·在线检测快速评价茶叶总抗氧化能力 王丹，时志春，李军，等 (280)

Rapid Evaluation for the Total Antioxidant Capacity of Tea by HPLC-ABTS+· On-Line

Detection WANG Dan, SHI Zhichun, LI Jun, et al.

HPLC法测定新疆地区红枣中黄酮类物质的含量 袁辉，张煌涛，王建玲 (284)

Determination of Flavonoids in Jujube from Xinjiang by HPLC

YUAN Hui, ZHANG Huangtao, WANG Jianling

电子鼻对自制灌肠制品货架期进行预测 丁楠 (288)

Prediction of Shelf Life of Self-made Enema Products by Electronic Nose DING Nan

氢化物-原子荧光光谱法测定鸡蛋中的硒 耿敬章，马瑞，许亚丽，等 (291)

Determination of Selenium and Organic Selenium in Egg by Hydride Generation-Atomic

Fluorescence Spectrometry GENG Jingzhang, MA Rui, XU Yali, et al.

国产婴幼儿配方奶粉中脂肪酸检测结果及分析 崔保威，宋京城，高岳，等 (293)

Analysis of Fatty Acids in Domestic Infant Formula Milk Powder

CUI Baowei, SONG Jingcheng, GAO Yue, et al.

食品接触材料纸制品中重金属的ICP-MS检测 罗诗萌，杨大鹏，牛晓梅，等 (297)

ICP-MS Detection of Heavy Metals in Food Contact Materials Paper Products

LUO Shimeng, YANG Dapeng, NIU Xiaomei, et al.

核桃壳的化学成分 林玉萍，张旭，虎春艳，等 (300)

Chemical Constituents of Walnut Shell Extract LIN Yuping, ZHANG Xu, HU Chunyan, et al.

二维液质联用技术测定饮料中21种邻苯二甲酸酯 唐雷鸣，蒋玲波，王萍亚，等 (304)

Rapid Determination of 21 Phthalate Esters in Beverage by Two-dimensional Chromatographymass

Spectrometry TANG Leiming, JIANG Lingbo, WANG Pingya, et al.

HPLC同时测定涵睿胶囊8种有效成分及薄层鉴别 张海弢，付娟，杨晓筱，等 (308)

Simultaneous Determination Eight Active Components and Thin-layer Thromatography of

Hanrui Capsules by HPLC ZHANG Haitao, FU Juan, YANG Xiaoxiao, et al.

超高效液相色谱-串联质谱法测定牛奶中23种兽药 王卉，刘庆菊，韩平 (312)

Determination of 23 Veterinary Drugs in Milk by Ultra-High Performance Liquid

Chromatography-Tandem Mass Spectrometry Method WANG Hui, LIU Qingju, HAN Ping

有色保健酒中7种微量元素的测定方法 姚明奇，向鹏程，戴余军，等 (318)

Determination of Seven Trace Elements in Colored Health Wines

YAO Mingqi, XIANG Pengcheng, DAI Yujun, et al.

营养安全

余庆小叶苦丁茶营养成分及生物活性分析 杨天友，杨传东 (323)

Study on Nutritional Components and Bioactivity of Small-leaf Kudingcha from Yuqing

YANG Tianyou, YANG Chuandong

维生素A微胶囊在营养强化食品中的应用 马志远，路旭辉，宫可心，等 (327)

The Application of Vitamin A Microcapsule in Nutrient Fortified Staple Food

MA Zhiyuan, LU Xuhui, GONG Kexin, et al.

儿童营养鱼肉肠的研发及营养成分分析 杨淇越，鲍佳彤，宁云霞，等 (331)

Development and Analysis of Nutritional Compositions of the Nutritional Fish Sausages for

Children YANG Qiyue, BAO Jiatong, NING Yunxia, et al.

全豆油条与普通油条的感官性状与营养成分比较分析 周媛，许蕊，李彦国，等 (336)

Comparative Analysis of Sensory Traits and Nutritional Value of Whole Bean Fries Strips and

Ordinary Fries Strips ZHOU Yuan, XU Rui, LI Yanguo, et al.

油菜素内酯对小黑豆芽苗菜生理特性及营养品质的影响  薛晶晶，刘兆宁，郭臣臣，等 (340)

Effects of Brassinolide on Physiological Characteristics and Nutritional Quality of Small Black

Bean Sprouts XUE Jingjing, LIU Zhaoning, GUO Chenchen, et al.

右江流域5种野生蔬菜的氨基酸含量及营养价值评价  黄元河，潘乔丹，赵秋华，等 (345)

Amino Acid Composition and Nutritional Evaluation of the 5 Kinds of Wild Vegetables Used in

the Youjiang River Basin HUANG Yuanhe, PAN Qiaodan, ZHAO Qiuhua, et al.