目 次

 第41 卷 第10 期 ( 月刊)

工艺技术

茯苓姬松茸饮料的制备工艺   王振东，刘世娟，杨晓筱，等 (1)

Development of Poria cocos-Agaricus blazei Murrill Beverage

WANG Zhendong, LIU Shijuan, YANG Xiaoxiao, et al.

碱法提取玉米胚芽蛋白的条件优化   高泽汝，刘昆仑，陈复生 (5)

Optimization of Extraction Conditions for Corn Germ Protein by Alkali Method

GAO Zeru, LIU Kunlun, CHEN Fusheng

南瓜马铃薯糕加工工艺   王腾飞，胡志敏，霍梅俊，等 (9)

The Making Process of Pumpkin Potato Cake WANG Tengfei, HU Zhimin, HUO Meijun, et al.

柚皮中柚皮苷提取条件优化及其贮藏条件分析   王娟娟，贾金萍，张俊杰 (13)

Optimization on Extraction Conditions of Naringin from Pomelo Peel and Analysis of Storage

Condition WANG Juanjuan, JIA Jinping, ZHANG Junjie

银杏蓝莓复合果酒酿造工艺   于磊娟，张力，汪慧慧，等 (17)

The Brewing Technology of Ginkgo Blueberry Complex Wine

YU Leijuan, ZHANG Li, WANG Huihui, et al.

小麦草叶绿素铜钠盐的制备及稳定性   张培旗，侯佩，常志娟，等 (21)

The Preparation and Stability of Sodium Copper Chlorophyllin from Wheatgrass

ZHANG Peiqi, HOU Pei, CHANG Zhijuan, et al.

双酶分步酶解红花籽粕制备抗氧化肽   吕凯波，朱文婷 (24)

The Process of Safflower Seed Meal and Antioxidant Activity by Double Enzymatic Hydrolysis

LÜ Kaibo, ZHU Wenting

响应面法优化豆腐柴叶液态酸奶的发酵工艺   李刚凤，严红波，杨丽娟，等 (27)

Optimization of Fermentation Process for Premna microphylla Turcz Leaf Liquid Yoghurt by

Response Surface Methodology LI Gangfeng, YAN Hongbo, YANG Lijuan, et al.

高酒精度蓝莓酒的发酵工艺   屈嫒，满都拉，孙子羽，等 (32)

The Fermentation Technology of High Alcohol Blueberry Wine

QU Ai, Mandlaa, SUN Ziyu, et al.

复合酶解法制备大豆肽的试验   师景双，袁超，李静，等 (37)

Preparation of Soybean Peptide by Compound Enzyme Hydrolysis

SHI Jingshuang, YUAN Chao, LI Jing, et al.

利用微晶纤维素制备油脂脱酸剂及其应用   孙炜炜，蔡超，段丽萍，等 (41)

Preparation of Oil Deacidification Agent Using Microcrystalline Cellulose and Its Application in

Adsorption of Free Fatty Acids from Oil SUN Weiwei, CAI Chao, DUAN Liping, et al.

红阳猕猴桃果酒加工中果胶酶酶解工艺   韦婷，何靖柳，刘翔，等 (45)

The Pectinase Enzymolysis Technology in the Process of Hongyang Kiwi Fruit Wine

WEI Ting, HE Jingliu, LIU Xiang, et al.

柠檬果粒凝固型发酵乳的工艺研究及质构分析   陈嘉慧，顾欣，李迪，等 (50)

Study on the Technology and Texture Analysis of Lemon Fruit Solidified Fermented Yogurt

CHEN Jiahui, GU Xin, LI Di, et al.

超声波辅助磷钨酸降解水稻秸秆的工艺   李静，袁珍玉，吕佳佳，等 (54)

Ultrasonic Assisted Phosphotungstic Acid Degrading the Rice Straw

LI Jing, YUAN Yuzhen, LÜ Jiajia, et al.

滇皂角米成分分析及饮品制作   胡祥，刘云，杨晶晶，等 (57)

Analysis Component and Beverage Production of Perisperms from Gleditsia japonica var. Delavayi

HU Xiang, LIU Yun, YANG Jingjing, et al.

酶法提取米糠水溶性膳食纤维工艺及性质  周晓瑞，郑丽慧，孙晟源，等 (63)

The Enzymatic-Assisted Extraction of Water-Soluble Dietary Fiber from Rice Bran and Its

Physicochemical Property ZHOU Xiaorui, ZHENG Lihui, SUN Shengyuan, et al.

响应面法优化黑参中类黑精的提取工艺   陈立彪，朱凤妹，李军 (66)

Optimization of Extraction Process of Melanoidin in Black Ginseng by Response Surface

Methodology CHEN Libiao, ZHU Fengmei, LI Jun

影响叶黄素稳定性的因素   李秀鑫，吴红艳，于晓丹，等 (71)

Study on Factors Affecting the Stability of Lutein LI Xiuxin, WU Hongyan, YU Xiaodan, et al.

微波-超声辅助双水相提取藜麦皮皂苷工艺   杨洁，高佳丽，辛燕花，等 (74)

The Microwave-Ultrasonic Assisted Aqueous Two-Phase Extraction of Saponins from

Chenopodium quinoa Willd. Bran YANG Jie, GAO Jiali, XIN Yanhua, et al.

酸化镧铌酸铯催化剂下5-羟甲基糠醛的制备   黄广君，李永红，莫嘉欣 (80)

5-Hydroxymethylfurfural over Acidified Lanthanum Niobate Catalyst Preparation

HUANG Guangjun, LI Yonghong, MO Jiaxin

桑黄菌丝精酿啤酒的发酵工艺   许俊齐，谢春芹，王瑞，等 (84)

Fermentation Process of Craft Beer of Phellinus linteus

XU Junqi, XIE Chunqin, WANG Rui, et al.

不同椒型鲜椒的速冻工艺   郑红，唐毅，黄采姣，等 (89)

The Quick-Frozen Process of Different Pepper-Type Fresh Peppers

ZHENG Hong, TANG Yi, HUANG Caijiao, et al.

不同工艺乳饼挥发性风味物质及感官品质   郭爱平，郭亚凯 (93)

Different Process of Volatile Flavor Compounds of Milk Cakes and Sensory Evaluation

GUO Aiping, GUO Yakai

小麦次粉对酥性饼干品质的影响   隋勇，王少华，何建军，等 (98)

The Effect of Wheat Middlings on Quality of Crispy Biscuit

SUI Yong, WANG Shaohua, HE Jianjun, et al.

婴幼儿谷物辅助食品的湿法工艺及其工艺验证   周兴旺，席文娟，李杰刚，等 (102)

Wet Process of Roller Drying and Process Validation in Cereal-Based Foods for Infants and

Young Children ZHOU Xingwang, XI Wenjuan, LI Jiegang, et al.

超高压杀菌工艺对生牛乳中微生物的影响   马莉，张杰，任宪峰，等 (107)

Effects of Ultra-High Pressure Processing on Microorganism in Raw Milk

MA Li, ZHANG Jie, REN Xianfeng, et al.

脱脂椰蓉对面粉糊化特性及鲜湿面条品质的影响   王媛媛，张建国，王挥，等 (110)

Effect of Defatted Desiccated Coconut on the Pasting Properties of Wheat Flour and the Quality

of Fresh Wet Noodles WANG Yuanyuan, ZHANG Jianguo, WANG Hui, et al.

出口速冻铁棍山药的制备   张艳明，刘姗，胡传银 (115)

Preparation of Quick Freezing Iron Bar Yam ZHANG Yanming, LIU Shan, HU Chuanyin

响应面法优化藜麦种子中多酚提取工艺   游新勇，崔利华，周亚丽，等 (118)

The Optimization of Extraction Process of Quinoa Seeds Polyphenols by Response Surface

Methodology YOU Xinyong, CUI Lihua, ZHOU Yali, et al.

紫薯小米速食粥加工工艺   郭芳，才英卓 (123)

The Processing Technology of the Instant Gruel of Purple Potato and Millet

GUO Fang, CAI Yingzhuo

谷子面粉添加量对馒头色度变化的影响   李少辉，赵巍，闵光，等 (127)

Effect of Different Varieties and Addition of Brown Millet Flour on Chromaticity Change of

Steamed Bread LI Shaohui, ZHAO Wei, MIN Guang, et al.

响应面优化微波辅助离子液体提取葛根素的工艺   黎莉，于德涵，苏适，等 (131)

Process of Microwave-Assisted Ionic Liquid Extraction of Puerarin from Pueraria lobata Radix

LI Li, YU Dehan, SU Shi, et al.

玉米芯氧化裂解工艺优化   杨志强，刘香英，田志刚，等 (136)

Optimization of Oxidation Cracking Process of Corn Cob

YANG Zhiqiang, LIU Xiangying, TIAN Zhigang, et al.

反复冻融辅助弱碱法提取米糠蛋白   张安宁，王晔，李照晴，等 (141)

Extraction of Rice Bran Protein by Using Repeated Freezing and Thawing Combined with Weak

Alkali Method ZHANG Anning, WANG Ye, LI Zhaoqing, et al.

响应面优化副干酪乳杆菌发酵面包工艺   胡盼盼 (146)

Optimization of Lactobacillus Fermentation Bread by Response Surface Methodology

HU Panpan

蔓越莓直饮粉制剂的制备及贮藏稳定性   陈斌，陈国靖，徐学明，等 (150)

The Preparation and Storage Stability of Cranberry Powder Sticks

CHEN Bin, CHEN Guojing, XU Xueming, et al.

研究探讨

小米谷糠蛋白的功能性质   吴兴雨，曹阔，孙凯杨，等 (155)

The Functional Properties of Millet Bran Protein WU Xingyu, CAO Kuo, SUN Kaiyang, et al.

食药同源植物对果实采后常见腐败菌抑制作用   张增帅，郭俊花，马欣，等 (160)

Inhibitory Effect of Homologous Plant on Common Postharharvest Putrefactive Bacteria

ZHANG Zengshuai, GUO Junhua, MA Xin, et al.

热处理对鲜切甘薯保鲜效果及抗氧化系统的影响   梁振华，黎萍，李恒锐，等 (164)

Effect of Heat Treatment on Fresh-keeping Effect and Antioxidant System of Fresh-cut Sweet

Potato LIANG Zhenhua, LI Ping, LI Hengrui, et al.

对富含α-亚麻酸植物油的“性价比”分析   詹珂，周驰，尹涛 (168)

A Cost Performance Analysis for Vegetable Oil Rich in α-Linolenic Acid

ZHAN Ke, ZHOU Chi, YIN Tao

絮凝法收集异养小球藻   尹永磊，毕生雷，杨磊，等 (171)

The Collection of Heterotrophic Chlorella by Flocculation

YIN Yonglei, BI Shenglei, YANG Lei, et al.

豆清多肽发酵液不同超滤组分抗氧化及抑菌活性   尹乐斌，周娟，何平，等 (176)

Antioxidant and Antibacterial Activities of Different Ultrafiltration Components of Soybean

Peptide Fermentation Broth YIN Lebin, ZHOU Juan, HE Ping, et al.

荸荠皮皂苷对亚硝酸盐及亚硝胺合成的影响   杨小梅，周文红，陈伟玲，等 (181)

Effect of Saponins of Water Chestnut Peel on Nitrite and Synthesis of Nitrosamine

YANG Xiaomei, ZHOU Wenhong, CHEN Weiling, et al.

不同蒸制条件下荔浦芋的风味评价   苏可珍，黎小椿，聂辉，等 (185)

Various Flavor Evaluation of Lipu Taro in Different Steamed Conditions

SU Kezhen, LI Xiaochun, NIE Hui, et al.

植物汤料红丝线的抗氧化及抑制亚硝化作用   张超，谈火群，罗晓东，等 (190)

Antioxidant and Inhibitory Effect on Nitrosation of Plant Soup Peristrophe baphica (Spreng)

Bremek ZHANG Chao, TAN Huoqun, LUO Xiaodong, et al.

管花肉苁蓉中酶法转化毛蕊花糖苷   柏伟荣，杨绪芳，张理兴，等 (195)

Enzymatic Transformation of Verbascoside in Cistanche tubulosa

BAI Weirong, YANG Xufang, ZHANG Lixing, et al.

固态复合调味料中鲜美度的五维度感官参比标度的建立   王芳 (199)

Establishment of Five-Dimensional Sensory Reference Scale for Deliciousness in Solid

Compound Seasoning WANG Fang

板栗壳棕色素对酪蛋白酸钠的荧光淬灭作用   郭城 (203)

Fluorescence Quenching Effect of Brown Pigment of Chestnut Shell on Sodium Caseinate

GUO Cheng

密封塑料软包装袋胀袋机理   宁静，任志敏，马丽娅 (207)

Expansion Mechanism of Sealing Plastic Flexible Packing Bag

NING Jing, REN Zhimin, MA Liya

红枣中氨基丁酸含量及其影响因素   黄蓓蓓 (210)

Study of γ-Aminobutyric Acid in Red Jujube Fruit HUANG Beibei

胎菊中绿原酸的提纯与结构鉴定   戴富才，赵丽艳，曹祥铭，等 (213)

Purification and Structure Identification of Chlorogenic Acid from Foetus chrysanthemum

DAI Fucai, ZHAO Liyan, CAO Xiangming, et al.

天然保鲜剂对草莓贮藏期间品质的影响   张莉会，乔宇，陈学玲，等 (217)

Effect of Natural Preservatives on the Quality of Strawberry during Storage

ZHANG Lihui, QIAO Yu, CHEN Xueling, et al.

食品机械

块状食品拾放的并联机器人   李克锋 (222)

The Parallel Robot Based on Lumpy Food Packing LI Kefeng

食品包装机薄膜横封温度控制的算法设计   杨丹 (225)

Algorithm Design of Temperature Control of Film Transverse Seal in Food Packaging Machine

YANG Dan

粉状食品定量称量包装控制系统设计   梁礼群 (228)

Design of the Control System for the Quantitative Weighing and Packaging of Powdery Food

LIANG Liqun

水果自动削皮机的设计与试验   康玉辉，李景阳 (232)

Design and Experiment of Automatic Fruit Peeler KANG Yuhui, LI Jingyang

基于线激光轮廓传感器的鱼体表面重构技术与误差分析  石胜旗，陈云云，贺燕红，等 (235)

Fish Surface Reconstruction Technology Based on Line Profile Sensors and Error Analysis

SHI Shengqi, CHEN Yunyun, HE Yanhong, et al.

奶粉自动配料称量控制系统设计   贺小艳 (238)

Design of Milk Powder Automatic Ingredient Weighing Control System HE Xiaoyan

专题论述

余甘子多酚的化学组成及生物活性研究进展    林艺青 (241)

Research Progress on Chemical Compounds and Biological Activities of Polyphenols of

Phyllanthus emblica LIN Yiqing

皱皮木瓜多糖提取分离及其生物活性研究进展   傅滟，任星宇，杨丹，等 (245)

Research Progress on Extraction, Separation and Biological Activity of Polysaccharides from

Chaenmeles speciosa FU Yan, REN Xingyu, YANG Dan, et al.

肉桂和羟基肉桂酸在食品风味调节中的应用   曹娅，钱志伟，杨雅新 (248)

Application of Cinnamon and Hydroxycinnamic Acid in Food Flavor

CAO Ya, QIAN Zhiwei, YANG Yaxin

智能手机成像技术在食品药品分析中的应用进展   关桦楠，吴巧艳，宋岩，等 (252)

Progress in Application of Smartphone Imaging Technology in Food and Drug Analysis

GUAN Huanan, WU Qiaoyan, SONG Yan, et al.

我国富硒苦荞研究进展   时小东，肖含磊，彭镰心，等 (255)

Research Progress on Selenium-rich Buckwheat in China

SHI Xiaodong, XIAO Hanlei, PENG Lianxin, et al.

母乳寡糖的研究进展  揭良，苏米亚，贾宏信，等 (258)

Recent Progress in Research of Human Milk Oligosaccharides

JIE Liang, SU Miya, JIA Hongxin, et al.

咸味肽研究进展   黄文垒，毕继才，闫寒 (261)

Advances in Salty Peptides HUANG Wenlei, BI Jicai, YAN Han

水酶法提取坚果油的研究进展   张根生，谢春丽，王铁钧，等 (265)

Research Advance in Aqueous Enzymatic Extraction of Nut Oil

ZHANG Gensheng, XIE Chunli, WANG Tiejun, et al.

2019年上海生食三文鱼微生物抽检及消费者调查   白晨，马慧婕，宋昌彦，等 (269)

The 2019 Raw Salmon Microbial Inspection and Consumer Survey in Shanghai

BAI Chen, MA Huijie, SONG Changyan, et al.

油莎豆品质分析及加工利用研究进展   王盈希，吴苏喜，周利平，等 (273)

Research Progress on Quality Analysis, Processing and Utilization of Cyperus esculentus

WANG Yingxi, WU Suxi, ZHOU Liping, et al.

精准扶贫背景下农产品营销模式创新与发展   王楠 (276)

The Innovation and Development of Agricultural Product Marketing Model under the

Background of Precision Poverty Alleviation WANG Nan

超声波与物理场组合食品技术研究进展   徐大山，胡爱军，郑捷，等 (280)

Research Progress in Combined Ultrasonic and Physical Field Technology for Food Processing

XU Dashan, HU Aijun, ZHENG Jie, et al.

天然植物源抑菌活性成分研究进展   贾睿，蔡丹，刘景圣，等 (283)

Research Advances in Natural Antibacterial Constituents from Natural Plant Origin

JIA Rui, CAI Dan, LIU Jingsheng, et al.

生态管理理念下食品企业竞争力问题   杨志勇 (288)

The Competitiveness of Food Enterprises under the Concept of Ecological Management

YANG Zhiyong

分析检测

ED-XRF法快速测定食用植物油中铬、铅、镉   李强，欧飞，黄万燕，等 (291)

Rapid Determination of Chromium，Lead and Cadmium in Edible Vegetable Oil by ED-XRF

LI Qiang, OU Fei, HUANG Wanyan, et al.

HPLC法测定乳粉及乳制品中酪蛋白磷酸肽含量   曾凤泽，姚宇泽 (295)

Determination of Casein Phosphopeptide in Milk and Milk Products by HPLC

ZENG Fengze, YAO Yuze

食品中对羟基苯甲酸酯类化合物含量的GC-MS法测定   傅群 (299)

The Analytical Methodology for the Determination of Parabens in Food By GC-MS FU Qun

电感耦合等离子体串联质谱测定食品中的磷和硫   王丙涛，金晓蕾，赵旭，等 (302)

The Determination of P and S in Food by Triple Quadrupole Inductively Coupled Plasma Mass

Spectrometry WANG Bingtao, JIN Xiaolei, ZHAO Xu, et al.

高效液相色谱法研究枸杞子中枸杞红素含量   庄晶玲，于洋，杨丽丽，等 (306)

Identification of Zeaxanthin Dipalmitate by High Performance Liquid Chromatography

ZHUANG Jingling, YU Yang, YANG Lili, et al.

微波消解-ICP-MS法测定桄榔粉中多种元素   韦燕燕，蒙舒婷，张海霞 (310)

Determination of Multiple Elements in Gomuti Palm Powder by Microwave Digestion-ICP-MS

WEI Yanyan, MENG Shuting, ZHANG Haixia

基于CE-MS的高通量高灵敏度快速氨基酸分析方法   赵洁妤，裴培，董冰，等 (314)

New Analytical Method of Amino Acids with High Throughput, High Sensitivity and Fast

Analytic Time Based on CE-MS ZHAO Jieyu, PEI Pei, DONG Bing, et al.

GC-FID法分析检测食品包装纸中矿物油   赵晓丹，李巧玲 (318)

Analysis and Determination of Mineral Oil in Food Packaging Paper by GC-FID

ZHAO Xiaodan, LI Qiaoling

UPLC-QTOF高分辨质谱法定性检测鸡蛋中的斑蝥黄   房艳，高俊海，于思雨 (322)

A High Resolution Mass Spectrometry Qualitative Determination Method for Canthaxanthin in

Eggs by UPLC-QTOF FANG Yan, GAO Junhai, YU Siyu

LOG和Fisher算法的壳类食品表面裂纹检测方法   吴剑杰 (325)

Surface Crack Detection of Shell Food Based on LOG and Fisher Algorithm WU Jianjie

营养安全

食用植物油DEHP风险监测与特定人群暴露评估  程婕，宇盛好，李亦奇，等 (329)

Risk Monitoring and Specific Population’s Dietary Exposure Assessment of Di (2-ethylhexyl)

Phthalate in Edible Vegetable Oil CHENG Jie, YU Shenghao, LI Yiqi, et al.

喀什特色小南瓜生长规律及营养成分动态变化  杨丹璐，秦宇，葛宇，等 (333)

Studies on Growth Rules and Nutritional Ingredients Change Regularity of Pumpkin in Kashgar

YANG Danlu, QIN Yu, GE Yu, et al.

茂名市主要水产品中无机砷含量分析及其健康风险评价  李海丽，王丽，古雪香，等 (337)

Analysis of Inorganic Arsenic Content and Health Risk Assessment in Main Aquatic Products in

Maoming LI Haili, WANG Li, GU Xuexiang, et al.

梵净山仿野生栽培猴头菇主要营养成分分析与评价  郑燕飞，杨婷婷，李瑞琳，等 (341)

Analysis and Evaluation of Primary Nutritional Components of Wild-Simulated Hericium

erinaceus Cultivated in Fanjing Mountain ZHENG Yanfei, YANG Tingting, LI Ruilin, et al.

IRGC风险治理框架下我国食品安全风险治理框架构建   张杰，张文胜 (345)

Construction of Food Safety Risk Management Framework in China Based on IRGC Risk

Management Framework ZHANG Jie, ZHANG Wensheng