目 次 

第41 卷 第9 期 ( 月刊)

工艺技术

马铃薯鲜花饼加工工艺的优化   张俊祥，陆王惟，崔芮，等 (1)

Optimization of Processing Technology of Potato Flower Cake

ZHANG Junxiang, LU Wangwei, CUI Rui, et al.

不同冷冻工艺对龙头鱼品质的影响 曹蓉露，钟雅璐，蓝浩，等 (5)

Effects of Different Freezing Methods on the Quality of Harpadon nehereus

CAO Ronglu, ZHONG Yalu, LAN Hao, et al.

复合减菌工艺在中华传统姜母鸭杀菌过程中的应用 胡涛，林以琳，邹忠爱，等 (9)

Application of Compound Bacteria Reduction Technology in the Sterilization Process of

Traditional Ginger Duck HU Tao, LIN Yilin, ZOU Zhongai, et al.

清洗杀菌方式对鲜切胡萝卜保鲜效果的影响 李丽，唐杰，李昌宝，等 (13)

Effects of Cleaning and Sterilization Methods on Preservation of Fresh-Cut Carrot

LI Li, TANG Jie, LI Changbao, et al.

山竹壳色素的不同提取方法比较 徐洪宇，赵烊，藏梁，等 (17)

Comparative Study on Different Extraction Methods of Pigment from Mangosteen Shell

XU Hongyu, ZHAO Yang, ZANG Liang, et al.

黑蒜红枣酒发酵工艺的优化 苏成勇，李娟，吴昊，等 (21)

Optimization of Technological Conditions for Fermentation of Black-garlic Jujube Wine

SU Chengyong, LI Juan, WU Hao, et al.

响应面法优化复合酶法制备人参膳食纤维 李彤昕，唐金鑫，由高飞，等 (26)

Optimization of Compound Enzymatic Method for Preparation of Ginseng Dietary Fiber by

Response Surface Method LI Tongxin, TANG Jinxin, YOU Gaofei, et al.

不同低温等离子体处理条件对金鲳鱼品质影响 王佳媚，彭菲，符腾飞 (30)

Effect of Different Cold Plasma Treatment Conditions on Quality of Trachinotus ovatus

WANG Jiamei, PENG Fei, FU Tengfei

甘蔗原浆饮料的研制及其保健效果 麻少莹，杨昌鹏，罗英极，等 (34)

The Formula and Health Effect of Sugarcane Pulp Beverage

MA Shaoying, YANG Changpeng, LUO Yingji, et al

梅州蜜柚汁脱苦方法的比较 高苏娟，黄钿，李南薇，等 (38)

Comparative on Debittering Methods of Meizhou Honey Pomelo Juice

GAO Sujuan, HUANG Tian, LI Nanwei, et al.

鳀鱼活性肽制备及其α-糖苷酶抑制活性初步研究 劳敏军，周小敏，李英，等 (41)

Preliminary Study on the Development of Anchovy Activity Peptide and the Inhibition Activity

of α-Glycosidase LAO Minjun, ZHOU Xiaomin, LI Ying, et al.

基于双包被技术的对光稳定性姜黄素乳液制备 黄德金，钟俊锋，谭少聪，等 (45)

Preparation of Photostable Curcumin Emulsion Based on Double Coating Technology

HUANG Dejin, ZHONG Junfeng, TAN Shaocong, et al.

香菇饼干加工配方的优化 赵媛，刘秀娟，谭玉辉 (50)

The Processing Formula of Lentinus edodes Biscuits ZHAO Yuan, LIU Xiujuan, TAN Yuhui

远红外制备甘薯生全粉对面团流变学特性影响 田双起，张锦霞，胡浩杰，等 (55)

Title Preparation and Effect on Dough Rheological Characteristics of Sweet Potato Flour by Farinfrared

TIAN Shuangqi, ZHANG Jinxia, HU Haojie, et al.

纤维素酶法提取佛手山药多糖的工艺 喻随，邓霞，陈思颖，等 (60)

Extraction Technology of Polysaccharide from Foshou Yam by Enzymatic Hydrolysis of

Cellulase YU Sui, DENG Xia, CHEN Siying, et al.

大孔树脂分离纯化木二糖技术 隋明，周文，谢慧蓉，等 (64)

Separation and Purification of Xylose by Macroporous Resin

SUI Ming, ZHOU Wen, XIE Huirong, et al.

樱桃鹅肝的改良工艺 吴婷婷，刘溪，周蒙蒙，等 (68)

The Improvement of the Process of Cherry Shape’s Goose Liver

WU Tingting, LIU Xi, ZHOU Mengmeng, et al.

响应面法优化复合澄清剂对马铃薯酒的澄清效果 王健，张佳笑，刘媛，等 (72)

Optimization of the Clarification Effect of Compound Clarifier on Potato Wine through

Response Surface Methodology WANG Jian, ZHANG Jiaxiao, LIU Yuan, et al.

离心萃取油莎豆油脱酸的工艺 程海梅，资双飞，高学兰，等 (76)

Deacidification Technology of Crude Cyperus esculentus Oil by Centrifugal Extraction

CHENG Haimei, ZI Shuangfei, GAO Xuelan, et al.

苦荞萌动的浸麦工艺优化 何伟俊，吴俏槿，夏雨，等 (81)

Optimization of Steeping Process for Tartary Buckwheat Germination

HE Weijun, WU Qiaojin, XIA Yu, et al.

壳聚糖对桑葚酒泥分离酒液的影响 许振，朱恩俊 (85)

Effect of Chitosan for Separation of the Filtrate from the Mulberry Wine Lees

XU Zhen, ZHU Enjun

正交试验优化天麻脆片加工工艺 李刚凤，石秋月，朱苗，等 (90)

The Optimization on the Processing Technology of Gastrodia elata Crisp Chip by Orthogonal

Test LI Gangfeng, SHI Qiuyue, ZHU Miao, et al.

酶法辅助减糖处理对复合谷物片品质的影响 赵冬，罗宝剑，李璐，等 (94)

Effect of Enzymatic-Assisted Sugar Reduction on the Characteristics of Compound Cereals

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

分子蒸馏技术精制柠檬精油工艺 刘文龙，全小梅，雷英杰，等 (98)

Refine of Lemon Essential Oil by Molecular Distillation Technology

LIU Wenlong, QUAN Xiaomei, LEI Yingjie, et al.

低糖褐色乳酸菌饮料的研制 李海燕，乔成亚，刘振民，等 (101)

Study on the Brown Probiotic Milk Beverage with Low Sugar

LI Haiyan, QIAO Chengya, LIU Zhenmin, et al.

卷丹百合茶酒澄清工艺 李丽，李艳情，马旋，等 (105)

Optimization of Clarification Technology of Lilium lancifolium Thunb. Tea Wine

LI Li, LI Yanqing, MA Xuan, et al.

复合杂粮共挤压营养冲调粉的配方设计和工艺 崔琳琳，吕欣东，冯飞，等 (110)

Processing Optimization and Formula Design of Compound Mixed Grain Co-Extruding

Nutritive Powder CUI Linlin, LÜ Xindong, FENG Fei, et al.

不同筋度面粉对洋芋鱼鱼子品质的影响 宋鱼，冯怀章，祁岩龙，等 (115)

Effect of Flour with Different Gluten on the Quality of Fish Roe

SONG Yu, FENG Huaizhang, QI Yanlong, et al.

响应面法优化超临界CO2萃取油莎豆油及理化性质分析  段蕾，于化鹏，韩墨，等 (118)

Optimization of Supercritical CO2 Extraction of Cyperus esculeutus Oil by Response Surface

Methodology and Analysis on Fatty Acids DUAN Lei, YU Huapeng, HAN Mo, et al.

油炸工艺对南极冰鱼香酥鱼块品质的影响 王萍，张健，孙利芹，等 (122)

The Influence of Frying Technology on the Quality of Crispy Fish Cubes for Antarctic Icefish

WANG Ping, ZHANG Jian, SUN Liqin, et al.

响应面法优化石榴皮果胶微波辅助提取工艺 邓建梅，余传波，甘雨薇 (127)

Optimization of Microwave-Assisted Extraction Process of Pectin from Pomegranate Peel by

Response Surface Methodology DENG Jianmei, YU Chuanbo, GAN Yuwei

脂肪酶催化阿魏酸甘油酯的合成 王艳，薛也，高鹏，等 (132)

Lipase Catalyzes the Synthesis of Ferulic Acid Monoglyceride

WANG Yan, XUE Ye, GAO Peng, et al.

表面活性剂联合超声辅助提取百香果皮中果胶 唐秋实，叶翠平，陈文娜，等 (136)

The Extraction Technology of Pectin from Passion Fruit Peel by Ultrasound-Surfactant

TANG Qiushi, YE Cuiping, CHEN Wenna, et al.

ε-聚赖氨酸豌豆蛋白抗菌膜制备及其性能 郭永 (140)

Preparation of Pea Isolate Protein Antibacterial Membrane Containing ε-Polylysine (ε-PL) and

Its Antibacterial and Physical Properties GUO Yong

大豆膳食纤维番茄酱配方及工艺优化 王富刚，魏永义 (143)

Formulation and Technology Optimization of Soybean Dietary Fiber Tomato Paste

WANG Fugang, WEI Yongyi

贻贝蒸煮液添加对酱油品质的影响 王欣，孙孟辉，霍健聪，等 (146)

Effect of Boiling Mussel Juice Addition on Quality of Soy Sauce

WANG Xin, SUN Menghui, HUO Jiancong, et al.

木耳、红枣、白刺果复合固体饮料的研制 吴闯，孙浩，赵宛廷，等 (150)

Study on Auricular auricular, Red Jujube, Nitraria Compound Solid Beverage Processing

Technology WU Chuang, SUN Hao, ZHAO Wanting, et al.

梗膏酶处理工艺参数的优化 李锋，朴永革，付祺，等 (154)

Optimization of Enymolysis Conditions for Stem Paste LI Feng, PIAO Yongge, FU Qi, et al.

碱性蛋白酶酶解荷叶蛋白制备多肽的工艺 李伟民，周海燕，郑丽娟，等 (157)

The Preparation of Polypeptide from Lotus Leaf Protein by Alkaline Protease

LI Weimin, ZHOU Haiyan, ZHENG Lijuan, et al.

调酸型调制乳的研制 王辉 (161)

Development of Acidified Modified Milk WANG Hui

研究探讨

微波处理对香椿特征香气成分的影响 郭卫芸，李光辉，薛鹏宇，等 (165)

Effect of the Microwave on the Aroma Ingredients of Toona sinensis

GUO Weiyun, LI Guanghui, XUE Pengyu, et al.

野生大树茶种质资源的品质指标多样性分析评鉴 刘亚兵，赵华富，乔大河，等 (168)

Evaluation and Analysis of Quality indicator Diversity of Wild Dashu Tea Germplasm

Resources LIU Yabing, ZHAO Huafu, QIAO Dahe, et al.

冷鲜牛肉高铁肌红蛋白还原酶的粗分离与性质 赵莉君，骆震，赵改名，等 (173)

Preliminary Purification and Characterization of Metmyoglobin Reductase from Chilled Beef

ZHAO Lijun, LUO Zhen, ZHAO Gaiming, et al.

6个破壁灵芝孢子粉的理化性质 弓志青，孟楠楠，王文亮 (176)

The Physichemical Properties of Six Broken Ganoderma lucidum Spore Powder

GONG Zhiqing, MENG Nannan, WANG Wenliang

发酵条件对芋头叶柄酸菜品质的影响 桂青，周立军，袁淑娜，等 (181)

Effects of Fermentation Conditions on Quality of Taro Stalk Pickles

GUI Qing, ZHOU Lijun, YUAN Shuna, et al.

分子蒸馏技术提取茶油脱臭馏出物中维生素E 付建平，韩晓丹，胡居吾，等 (186)

The Separation of Vitamin E by Molecular Distillation from Deodorized Distillate of Camellia

Seed Oil FU Jianping, HAN Xiaodan, HU Juwu, et al.

鸡蛋中硝基咪唑类药物及其代谢物残留风险筛查 梁飞燕，辛丽娜，林小莹 (189)

A Risk Screening Study of the Nitroimidazole Drugs and Their Metabolites Residual in Eggs

LIANG Feiyan, XIN Lina, LIN Xiaoying

采后桑椹冰温保鲜研究 王香君，殷浩，刘刚，等 (193)

Study on Controlled Freezing-point Storage Treatment on the Preservation of Mulberry

WANG Xiangjun, YIN Hao, LIU Gang, et al.

3种树脂对莱鲍迪苷A的吸附 吕琪，叶鹏菁，韩诗蕾，等 (198)

The Adsorption of Rebaudioside A by Three Macroporous Resins

LÜ Qi, YE Pengjing, HAN Shilei, et al.

高压均质对乳清蛋白糖基化产物抗氧化的影响 于鹏 (202)

Effect of High-Pressure Homogenization on Antioxidation of Whey Protein Glycosylation

Products YU Peng

大蒜素处理对刺梨采后贮藏保鲜效果的影响 张志敏，侯发民，李晓明，等 (205)

Effect of Allicin Treatment on Postharvest Storage of Rosa roxburghii Tratt.

ZHANG Zhimin, HOU Famin, LI Xiaoming, et al.

均质与加糖对蛋清液凝胶性与起泡性的影响 王超颖，蒋盼盼，胥伟，等 (210)

Effects of Homogenization and Sugaring on Gelation and Foaming of Egg White Serum

WANG Chaoying, JIANG Panpan, XU Wei, et al.

可食用淀粉/蛋白双层膜应用性 陈晨，左贯杰，陈复生，等 (214)

Applied on Edible Bilayer Films Made with Starch and Protein

CHEN Chen, ZUO Guanjie, CHEN Fusheng, et al.

改良剂对菱米豆腐品质的影响 李丽，徐素吟，周霞，等 (219)

The Effect of Modifier on the Quality of Water Chestnut Tofu

LI Li, XU Suyin, ZHOU Xia, et al.

银杏叶茶制备条件对保健物质和风味物质含量的影响 胡婧，张丝柳，雷家珩，等 (222)

Effect of Preparation Conditions of Ginkgo Leaf Tea on the Content of Health Care Substances

and Flavor Substances HU Jing, ZHANG Siliu, LEI Jiaheng, et al.

硝酸银-硅胶柱层析法分离纯化华山松籽油亚油酸 郭剑霞，张谨华，潘玉峰 (226)

The Separation and Purification of Linoleic Acid from Pinus armandi Franch Seed Oil by Silver

Nitrate-silica Gel Column Chromatography GUO Jianxia, ZHANG Jinhua, PAN Yufeng

水产品中甲基汞检测方法的优化与讨论 余兰，王洋怡舟 (231)

Optimization and Analysis of Methylmercury Detection Methods in Aquatic Products

YU Lan, WANG Yangyizhou

食品机械

高速小颗粒包装机的设计与实验 杨桂府 (235)

Design and Experiment of High Speed Small Particle Packing Machine YANG Guifu

输送带式真空-蒸汽脉动烫漂机的设计 王栋，卢禹铭，袁越锦，等 (238)

Design of Conveyor Type Vacuum-steam Pulsed Blancher

WANG Dong, LU Yuming, YUAN Yuejin, et al.

基于PLC的食品热烘干机温度模糊PID控制 沈艳河，王继先 (243)

Temperature Fuzzy PID Control of Food Heat Dryer Based on PLC SHEN Yanhe, WANG Jixian

专题论述

紫球藻蛋白和活性肽的研究进展 谢文熙，罗辉，黄永梅，等 (246)

Advances in Studies on Proteins and Active Peptides of Porphyridium creuntum

XIE Wenxi, LUO Hui, HUANG Yongmei, et al.

依托一流学科的食品研究生“四维驱动”培养模式的创新与实践 仪淑敏，李学鹏，刘贺，等 (251)

Innovation and Practice of Four-dimensional Driven Training Mode of Postgraduates Majoring

in Food Based on First-class Discipline YI Shumin, LI Xuepeng, LIU He, et al.

肉桂精油提取工艺、抑菌活性及防腐保鲜的应用 林艺青 (254)

The Extraction Process, Antibacterial Activity and Preservation Effect of Cinnamon Essential

Oil LIN Yiqing

核桃多肽制备技术及生理活性研究进展 李昌文，张丽华，纵伟 (257)

Progress on Preparation and Functional Activity of Walnut Peptides

LI Changwen, ZHANG Lihua, ZONG Wei

不同干燥技术及其对水产品品质影响的研究进展 赵卉双，焦顺山，张振涛，等 (260)

Research Progress on Drying Technologyand Its Effect on Quality of Aquatic Products

ZHAO Huishuang, JIAO Shunshan, ZHANG Zhentao, et al.

奇亚籽凝胶的提取、功能及应用研究进展 彭彬倩，罗文涛，王姿颐，等 (264)

A Review: the Extraction, Function and Potential Application of Chia Seed Gum

PENG Binqian, LUO Wentao, WANG Ziyi, et al.

加工过程对农产品中农药残留的影响研究进展 孙红霞，李晋栋，李雅静，等 (269)

Effect of Processing Treatments on Pesticide Residues in Agricultural Products

SUN Hongxia, LI Jindong, LI Yajing, et al.

糙米吸湿裂纹的断裂力学机制 白士刚，赵宏伟，贾富国 (273)

Mechanism of Humidity Induced Cracks in Brown Rice Using Fracture Mechanics

BAI Shigang, ZHAO Hongwei, JIA Fuguo

香茅在食品中的应用研究进展 邱珊莲，林宝妹，张少平，等 (276)

Research Advance on Application of Cymbopogon in Food

QIU Shanlian, LIN Baomei, ZHANG Shaoping, et al.

分析检测

不同石斛品种的品质差异 徐雅囡，钟淳菲，陈燕兰，等 (280)

Quality Diversity of Different Species of Dendrobium

XU Yanan, ZHONG Chunfei, CHEN Yanlan, et al.

吸附剂捕集法检测卷烟主流烟气中4类有害物 于航，张洪非，尚梦琦，等 (284)

Simultaneous Analysis of 4 Kinds of Harmful Compounds in Mainstream Cigarette Smoke

Based on Adsorbent Method YU Hang, ZHANG Hongfei, SHANG Mengqi, et al.

SPE-HPLC/MS法监测蓝莓等浆果中氟啶虫酰胺和溴氰虫酰胺残留 毕思远，曹涛，朱志强，等 (289)

SPE-HPLC/MS Method for Detection of Flonicamid and Cyantraniliprole Pesticides Residues

in Blueberry and Other Berries BI Siyuan, CAO Tao, ZHU Zhiqiang, et al.

不同种质黄果枸杞黄酮组分差异性 李越鲲，梁晓婕，王亚军，等 (292)

The Difference of Flavonoids in Different Yellow Wolfberry Germplasms

LI Yuekun, LIANG Xiaojie, WANG Yajun, et al.

液质联用测定蜂蜜中钩吻碱和钩吻碱子 罗达龙，王华，陈超杰，等 (297)

Determination of Gelsemine and Koumine in Honey by Liquid Chromatography-tandem Mass

Spectrometry LUO Dalong, WANG Hua, CHEN Chaojie, et al.

糌粑中β-葡聚糖、总多酚、总黄酮检测及分析 扎西穷达，刘吉爱，王军 (301)

Detection and Analysis of Beta-glucan, Total Polyphenols, Total Flavonoids in Zanba

Zhaxiqiongda, LIU Jiai, WANG Jun

基于主成分分析和聚类分析对新疆红枣的品质评价 袁辉，王建玲，远辉 (305)

Quality Evaluation of Xinjiang Jujube Based on Principal Component Analysis and Cluster

Analysis YUAN Hui, WANG Jianling, YUAN Hui

超高效液相色谱-电化学检测法测定石斛中的石斛酚 罗敏，顾雯，何婷，等 (310)

Determination of Gigantol in dendrobium by Ultra-high Performance Liquid Chromatography

with Electrochemical Detection LUO Min, GU Wen, HE Ting, et al.

LC-MS/MS测定新鲜水果蔬菜中LAE的方法 郝志阔，贾洪信，杨晋青 (315)

Determination of Ethyl Lauroyl Arginine Hydrochloride in Fresh Fruits and Vegetables by

Liquid Chromatography-tandem Mass Spectrometry HAO Zhikuo, JIA Hongxin, YAN Jinqing

QuEChERS-气质法测定蔬菜水果中的甲基异柳磷含量 傅群，曾远，李华勇，等 (318)

Determination of Methyl Isophosphate in Vegetables and Fruits by QuEChERS-GC/MS

FU Qun, ZENG Yuan, LI Huayong, et al.

猪肉中硝基咪唑类药物残留快速测定方法 王斌，牛记者，董丹丹，等 (321)

Rapid Determination of Nitroimidazoles in Pork WANG Bin, NIU Jizhe, DONG Dandan, et al.

离子色谱法同时测定饮用水中的溴酸盐和高氯酸盐 李婷婷，任兴权，周丽，等 (325)

Determination of Bromate and Perchlorate in Drinking Water by Ion Chromatography Method

LI Tingting, REN Xingquan, ZHOU Li, et al.

QuCHERS-UHPLC-MS/MS法测定畜中双氯芬酸钠残留量 王乾丽，毛敏霞，黄永桥，等 (329)

Determination of Diclofenac Sodium in Pork, Beef and Mutton by QuEChERS-based Extraction

with UHPLC-MS/MS WANG Qianli, MAO Minxia, HUANG Yongqiao, et al.

营养安全

甘南全脂牦牛乳粉营养成分分析 崔广智，罗丽，苏德亮，等 (333)

Analysis of Nutritional Components of Gannan Whole-fat Yak Milk Powder

CUI Guangzhi, LUO Li, SU Deliang, et al.

不同产地黑果枸杞的蛋白质营养价值评价 郭家平，陈怡雪，王亚盟，等 (336)

The Evaluation of Protein Nutritional Value of Lycium ruthenicum Murray from Different

Habitats GUO Jiaping, CHEN Yixue, WANG Yameng, et al.

西藏藏猪猪心营养成分分析 孙文静，马长中，杨林，等 (340)

Analysis of Nutritional Components in Tibetan Pig Heart

SUN Wenjing, MA Changzhong, YANG Lin, et al.

冷榨脱脂核桃仁的营养和蛋白质特性分析 贾晋茹，王颖，高爽，等 (344)

Analysis of Nutrition and Protein Characteristics of Cold-pressed Degreased Walnut Kernel

JIA Jinru, WANG Ying, GAO Shuang, et al.