目 次 

第43 卷 第2 期 ( 月刊)

工艺技术

竹荪饼干产品研发及加工工艺 付小琴，刘庆庆，向达兵，丁有财，王罗，文杰 (1)

Optimization of Processing Technology of Dictyophora Biscuit

FU Xiaoqin, LIU Qingqing, XIANG Dabing, DING Youcai, WANG Luo, WEN Jie

黑芝麻复合蜜丸的配方优化 游静，孙强，麻琳，宋国辉，黄纪念 (5)

Formula Optimization of Black Sesame Compound Honey Pill

YOU Jing, SUN Qiang, MA Lin, SONG Guohui, HUANG Jinian

酶解鱼鳔蛋白制备胶原蛋白肽饮品 刘丽君，杨兰钦 (10)

Produce Collagen Peptide Drink by Enzymolysis of Swim Bladder Protein

LIU Lijun, YANG Lanqin

超声波辅助法提取西藏芫根总皂苷的工艺 于翠翠 (13)

Ultrasonic-Assisted Extraction of Total Saponins from the Tibet Turnip YU Cuicui

不同浓度CO2对青稞气调储藏品质的影响

白术群，冉娅琳，郑艳丽，贾晓昱，李喜宏，陈兰 (17)

Effects of Different CO2 Concentrations on the Quality of Highland Barley in CA Storage

BAI Shuqun, RAN Yalin, ZHENG Yanli, JIA Xiaoyu, LI Xihong, CHEN Lan

不同冻藏时间的原料肉对加工制品品质的影响 路钰希，林玉海 (21)

Effect of Different Frozen Time of Raw Meat Materials on the Quality of Its Processing Product

LU Yuxi, LIN Yuhai

以大豆为基质的全营养乳剂产品研制

刘同方，董海胜，沈起兵，曾萍，李淑娟，于燕波 (26)

Study on Preparation of Whole Nutrition Emulsion with Soybean as Matrix

LIU Tongfang, DONG Haisheng, SHEN Qibing, ZENG Ping, LI Shujuan, YU Yanbo

番茄薯泥挂面加工工艺 赵建英，白建 (30)

Processing Technology of Tomato and Potato Mashed Noodles ZHAO Jianying, BAI Jian

壳聚糖复合涂膜对青虾煮制后食用品质的影响

齐懿涵，倪荣，马晓璐，李丹丹，张振，郭雪松 (34)

Effects of Chitosan Composite Coating on Food Quality of Boiled Prawn

QI Yihan, NI Rong, MA Xiaolu, LI Dandan, ZHANG Zhen, GUO Xuesong

模糊数学结合响应面优化空气炸虾条工艺

佘敏，熊光权，白婵，周淼，李北平，廖涛 (38)

Air Fried Shrimp Strip Processing Technology Based on Fuzzy Mathematic Evaluation in

Combination with Response Surface Method

SHE Min, XIONG Guangquan, BAI Chan, ZHOU Miao, LI Beiping, LIAO Tao

蒲公英牛奶咀嚼片的研制及性质 迟晓君，李宇，宋宜兆，尹洪臣，秦洋 (44)

The Process and Properties of Dandelion Milk Chewable Tablets

CHI Xiaojun, LI Yu, SONG Yizhao, YIN Hongchen, QIN Yang

红甜菜格瓦斯发酵工艺优化及挥发性风味物质分析

孙子羽，刘婷，温慧，陈忠军，满都拉 (49)

Optimization of Fermentation Process and Analysis of Volatile Flavor Compounds for Red Beet

Kvass SUN Ziyu, LIU Ting, WEN Hui, CHEN Zhongjun, Mandlaa

深纹核桃分心木主要成分测定及其速溶粉的制备

徐涵，高妙资，阚欢，胡祥，刘灿，刘云 (54)

Determination of Main Components and Preparation of Instant Powder of Diaphragma juglandis

Fructus in Juglans sigillata XU Han, GAO Miaozi, KAN Huan, HU Xiang, LIU Can, LIU Yun

响应面法优化糯米益生菌奶片的工艺 吴新宇，赵丽，刘静雪，曾英男 (58)

Optimization of Glutinous Rice Probiotic Milk Tablet by Response Surface Methodology

WU Xinyu, ZHAO Li, LIU Jingxue, ZENG Yingnan

无糖低GI海绵蛋糕的研制 王振丽，徐明磊 (62)

Development of Sugar-Free and Low GI Sponge Cake WANG Zhenli, XU Minglei

乳清蛋白源降糖肽的酶法制备及工艺优化

范尧珠，张璐，曹加彪，李倩茹，王雪峰 (66)

Enzymatic Preparation and Process Optimization of Glycopeptides from Whey Protein

FAN Yaozhu, ZHANG Lu, CAO Jiabiao, LI Qianru, WANG Xuefeng

响应面优化流苏石斛多糖提取工艺

宋智琴，韩雪，杨平飞，刘海，罗鸣，吴明开 (71)

Optimization of Extraction Technique of Polysaccharides of Dendrobium fimbriatum by

Response Surface Methodology

SONG Zhiqin, HAN Xue, YANG Pingfei, LIU Hai, LUO Ming, WU Mingkai

设计优化微波辅助法提取草石蚕中水苏糖

栾凯雯，贺梦瑶，刘佳欣，汤兴楠，朱建星，张万忠 (75)

Box-Behnken Design and Optimization of Microwave-Assisted Extraction of Stachyose from

Silkworm

LUAN Kaiwen, HE Mengyao, LIU Jiaxin, TANG Xingnan, ZHU Jianxing, ZHANG Wanzhong

基于响应面法优化无糖益生菌牛奶片配方

任敏，李志国，闫清泉，边燕飞，司阔林，宗学醒 (79)

Optimizing Formula of Sugarless Probiotic Milk Tablets by Response Surface Methodology

REN Min, LI Zhiguo, YAN Qingquan, BIAN Yanfei, SI Kuolin, ZONG Xuexing

响应面法优化芡实面条加工工艺

刘辉，熊波，赵若冰，刘洪泽，陈楷丰，聂小宝 (84)

Optimization of Processing Technology of Euryale Ferox Noodles by Response Surface

Methodology

LIU Hui, XIONG Bo, ZHAO Ruobing, LIU Hongze, CHEN Kaifeng, NIE Xiaobao

杏鲍菇多糖-钙螯合物的制备及其抗氧化活性 阮进基，苏帆，云少君，冯翠萍 (88)

Preparation of Pleurotus eryngii Polysaccharides-Calcium Chelate and Its Antioxidant Activity

Research RUAN Jinji, SU Fan, YUN Shaojun, FENG Cuiping

气动混合机混合均匀性及对产品冲调性的影响

宋礼，徐永侦，张晓梅，马亚宝 (94)

Mixing Uniformity of Pneumatic Mixer and Its Influence on Solubility of Products

SONG Li, XUE Yongzhen, ZHANG Xiaomei, MA Yabao

以藜麦为基质的红茶菌发酵工艺 陈樱之，刘红梅，吕晴，蔡倩倩，肖萍 (96)

The Fermentation Technology of Quinoa in Kombucha

CHEN Yingzhi, LIU Hongmei, LÜ Qing, CAI Qianqian, XIAO Ping

凝固型藤椒酸奶的加工工艺 蒋丽施，左栖枫，张新明，罗莎杰，陈艳，孟晓 (101)

Processing Technology of Set Zanthoxylum armatum Yoghurt

JIANG Lishi, ZUO Xifeng, ZHANG Xinming, LUO Shajie, CHEN Yan, MENG Xiao

不同酶解工艺对珍珠油杏出汁率的影响

贾乾，赵丛芝，唐霞，宋春丽，张子德 (105)

Effect of Different Enzymolysis Technology on Juice Yield of Pearl Oil Apricot

JIA Qian, ZHAO Congzhi, TANG Xia, SONG Chunli, ZHANG Zide

棕榈油在面制品煎炸过程中的品质变化

王澍，周玮婧，刘梦婷，何平，陈哲，江小明 (110)

The Quality Change of Palm Oil in the Process of Frying Flour Products

WANG Shu, ZHOU Weijing, LIU Mengting, HE Ping, CHEN Zhe, JIANG Xiaoming

响应面法优化闪式提取姜黄素工艺

董庆飞，苏航，肖志勇，何洪，安凤平，宋洪波 (115)

Optimization of Flash Extraction of Curcumin by Response Surface Methodology

DONG Qingfei, SU Hang, XIAO Zhiyong, HE Hong, AN Fengping, SONG Hongbo

植物基蛋白肠产品基础配方

林晗，李顺舟，刘淑君，张贞炜，董诗琴，贾利蓉 (120)

The Basic Formula of Plant-based Protein Sausage Products

LIN Han, LI Shunzhou, LIU Shujun, ZHANG Zhenwei, DONG Shiqin, JIA Lirong

响应面法优化芜菁微波脉动压差干燥工艺

鲁畅，白羽嘉，黄婷婷，付文欠，冯作山 (125)

Optimization of Microwave Pulsating Differential Pressure Drying of Turnip by Response

Surface Method LU Chang, BAI Yujia, HUANG Tingting, FU Wenqian, FENG Zuoshan

益生菌燕麦冲调粉的研制 黄琬茹，陶立，宋士新，于雷 (131)

Development of Probiotic Mixed Oat Flour HUANG Wanru, TAO Li, SONG Shixin, YU Lei

低聚半乳糖对奶油奶酪品质的影响

李志国，边燕飞，张敬华，李玲玉，赵中华，宗学醒 (136)

Effect of Galactooligosaccharide on the Quality in Cream Cheese

LI Zhiguo, BIAN Yanfei, ZHANG Jinghua, LI Lingyu, ZHAO Zhonghua, ZONG Xuexing

茼蒿多酚超声辅助提取工艺及其抗氧化活性

王小云，李卓卓，荣志江，于佳，刘仙俊，孙红艳 (141)

Extraction Technology and Antioxidant Activity of Polyphenols from Leaves of Chrysanthemum

Coronarium L. by Ultrasonic Assistance

WANG Xiaoyun, LI Zhuozhuo, RONG Zhijiang, YU Jia, LIU Xianjun, SUN Hongyan

银杏叶多糖对发酵乳品质及抗氧化活性的影响 贺莹，王连 (144)

Effects of Ginkgo Biloba Polysaccharide on Quality and Antioxidant Activity of Fermented

Milk HE Ying, WANG Lian

响应面法优化酶解提取绥江苦丁茶香料浸膏的工艺

包秀萍，李锋，刘友杰，李宝志，付祺，朴永革 (148)

Optimization of Enzymolysis Extraction Process of Perfume Extract from Suijiang Ligustrum

purpurascens Kudingcha Y.C.Yang by Response Surface Methodology

BAO Xiuping, LI Feng, LIU Youjie, LI Baozhi, FU Qi, PIAO Yongge

研究探讨

迷迭香提取物对一级大豆油煎炸品质的影响

尹浩，姜碧若，曾裕，潘东升，杨静媚 (153)

Effect of Rosemary Extract on Frying Qualities of First Grade Soybean Oil

YIN Hao, JIANG Biruo, ZENG Yu, PAN Dongsheng, YANG Jingmei

几种生物保鲜剂对植物基人造肉保鲜效果的影响

戴增辉，韩林娜，路飞，田娟娟，葛世妍，肖志刚 (157)

Effects of Several Biological Preservative on Fresh-keeping of Plant-based Meat

DAI Zenghui, HAN Linna, LU Fei, TIAN Juanjuan, GE Shiyan, XIAO Zhigang

花生红衣原花青素对冷鲜猪肉脂质氧化的影响 黄武，侯晓杰，侯旭杰，王强 (163)

Effect of Procyanidins in Peanut Skins on Lipid Oxidation in Chilled Pork

HUANG Wu, HOU Xiaojie, HOU Xujie, WANG Qiang

大目金枪鱼鱼皮酸溶性胶原蛋白的提取及其特性

周舒瑶，李桂芳，冯如意，张园蕾，赵碧莹，唐云平 (167)

Extraction and Characterization of Acid-Soluble Collagen from Skin of Bigeye Tuna (Thunnus

obesus)

ZHOU Shuyao, LI Guifang, FENG Ruyi, ZHANG Yuanlei, ZHAO Biying, TANG Yunping

蓝光杀菌技术在散装肉制品销售环节的研究与应用

厉建军，张建梅，孙晓红，侯世松 (171)

Research and Application of Blue Light Sterilization Technology in the Sales Link of Bulk Meat

Products LI Jianjun, ZHANG Jianmei, SUN Xiaohong, HOU Shisong

苯醚甲环唑胶体金试纸条的研制及其应用

崔廷婷，朱亮亮，谭晨，王健，王兆芹，万宇平 (175)

Development of Difenoconazole Colloidal Gold Immunochromatographic Strip and Its

Application in Vegetables

CUI Tingting, ZHU Liangliang, TAN Chen, WANG Jian, WANG Zhaoqin, WAN Yuping

维生素A、D软胶囊稳定性影响因素 梁秋元，严飞，张小丽，张海波 (179)

Factors to the Stability of Vitamin A and D Soft Capsules

LIANG Qiuyuan, YAN Fei, ZHANG Xiaoli, ZHANG Haibo

粉葛全粉对小麦面粉流变特性和质构特性的影响

敬思群，马崇坚，许子杨，于白音，冯武明，叶文安 (184)

Effect of Pueraria thomsonii Powders on Rheological and Texture Properties of Wheat Dough

JING Siqun, MA Congjian, XU Ziyang, YU Baiyin, FENG Wuming, YE Wenan

专题论述

面向新工科的酿酒工程人才培养体系重构与实践

刘延波，吴俊仪，赵志军，符俊莹，孙西玉，潘春梅 (188)

Reconstruction and Practice of Brewing Engineering Talents Training System Oriented to New

Engineering LIU Yanbo, WU Junyi, ZHAO Zhijun, FU Junying, SUN Xiyu, PAN Chunmei

乳酸菌对干酪风味形成作用的研究进展

司阔林，闫清泉，李玲玉，任敏，赵中华，宗学醒 (192)

Review on the Contribution of Lactic Acid Bacteria to Cheese Flavor Formation

SI Kuolin, YAN Qingquan, LI Lingyu, REN Min, ZHAO Zhonghua, ZONG Xuexing

食品中单增李斯特菌检验技术研究进展

敖威华，李菁雯，陈林军，赵治国，刘丹，崔强 (198)

Research Progress on Detection Technology of Listeria monocytogenes in Food

AO Weihua, LI Jingwen, CHEN Linjun, ZHAO Zhiguo, LIU Dan, CUI Qiang

越桔果物质基础及生物活性研究进展

李振宇，王淑静，王亚玲，王海泉，韩小微 (202)

Research Progress on Material Basis and Biological Activity of Vaccinium vitis-idaea L. Fruit

LI Zhenyu, WANG Shujing, WANG Yaling, WANG Haiquan, HAN Xiaowei

组学技术在茶叶研究中的应用进展

颜廷宇，余奇东，林全女，程福建，朱建新，杨江帆 (205)

Progress in the Application of Omics Technology in Tea Research

YAN Tingyu, YU Qidong, LIN Quannü, CHENG Fujian, ZHU Jianxin, YANG Jiangfan

促进干酪快速成熟方法的研究进展

赵悦，李玲玉，闫清泉，赵中华，吴政，宗学醒 (210)

Research Progress on Methods to Promote Rapid Ripening of Cheese

ZHAO Yue, LI Lingyu, YAN Qingquan, ZHAO Zhonghua, WU Zheng, ZONG Xuexing

UN/CEFACT国际视角下我国食品贸易便利化标准体系的构建

蔡伊娜，何俐娟，柯培超，程立勋，包先雨，江昱佶 (214)

Construction of China’s Food Trade Facilitation Standard System in the New Era from the

Perspective of UN/CEFACT

CAI Yina, HE Lijuan, KE Peichao, CHENG Lixun, BAO Xianyu, JIANG Yuji

工程认证与新工科背景下食品专业人才培养策略

谢凤英，王辉，吴瑕，刘旭，张爽 (219)

Strategies for Cultivating Food Engineering Professionals under Engineering Certification and

New Engineering Background

XIE Fengying, WANG Hui, WU Xia, LIU Xu, ZHANG Shuang

健康中国战略下“食品营养与健康”的思政教育

李桂峰，徐建国，张秀红，李国琴，张亮亮，韩爱玲 (222)

Exploration and Practice of Ideological and Political Education in the Course of “Food Nutrition

and Health” under the Healthy China Strategy

LI Guifeng, XU Jianguo, ZHANG Xiuhong, LI Guoqin, ZHANG Liangliang, HAN Ailing

“人机料法环”在食品质检实验室中的应用

聂鹏宇，武开泽，胡定益，李洪平，周志明，颜寿 (227)

The Application of “Man-Machine-Material-Method-Environment” in Food Quality Inspection

Laboratory NIE Pengyu, WU Kaize, HU Dingyi, LI Hongping, ZHOU Zhiming, YAN Shou

食品酶学的课程思政教学研究 王锡念，郭晓平，李刚凤，郭骏 (231)

Research on the Course Ideological and Political Teaching of Food Enzymes

WANG Xinian, GUO Xiaoping, LI Gangfeng, GUO Jun

海南省椰子产业标准体系解析 沈晓君，陈君，刘蕊，杨伟波，刘丽，范海阔 (235)

Study on Coconut Industrial Standard System in Hainan

SHEN Xiaojun, CHEN Jun, LIU Rui, YANG Weibo, LIU Li, FAN Haikuo

鲜食核桃保鲜技术的研究现状 宋丽君，康明丽，王晓婷，闫家荫 (239)

Research Status of Fresh Walnut Preservation Technology

SONG Lijun, KANG Mingli, WANG Xiaoting, YAN Jiayin

米糠蛋白肽的制备及其生物活性研究进展

肖勇生，包珍，张良，黄安全，王训斌 (243)

Research Progress on Preparation and Bioactivities of Rice Bran Peptide

XIAO Yongsheng, BAO Zhen, ZHANG Liang, HUANG Anquan, WANG Xunbin

乳铁蛋白在婴幼儿配方奶粉中的功能及其检测方法

揭良，苏米亚，贾宏信，陈文亮 (247)

The Function of Lactoferrin in Infant Formula and Its Detection Method

JIE Liang, SU Miya, JIA Hongxin, CHEN Wenliang

丙烯酰胺检测方法标准分析 冯建立，王丽杰，王学军 (250)

Analysis on Relative Standards of Acrylamide Determination

FENG Jianli, WANG Lijie, WANG Xuejun

电子鼻在食品安全检测领域的研究进展

许文娟，赵晗，王洪涛，刘东霞，孔彩霞，马蕾 (255)

Research Progress of Electronic Nose in the Field of Food Safety Detection

XU Wenjuan, ZHAO Han, WANG Hongtao, LIU Dongxia, KONG Caixia, MA Lei

十城市外卖午餐中能量与产能营养素含量研究

张扬舟，郑艺，赵安琦，林孜茹，何计国 (260)

Study on the Energy and Energy-Producing Nutrient Content of Takeaway Lunches in Ten

Cities ZHANG Yangzhou, ZHENG Yi, ZHAO Anqi, LIN Ziru, HE Jiguo

QuEChERS技术在食品安全中的应用进展

程晓宏，杨清华，杨娟，谢超，顾俊，杨俊 (264)

Advances in Application of QuEChERS for Food Safety

CHENG Xiaohong, YANG Qinghua, YANG Juan, XIE Chao, GU Jun, YANG Jun

浅析羊肚菌研究进展 邢晓冉，侯佳茜，于艳杰，王钰叶，任思竹 (269)

Brief Analysis on the Research Progress of Morchella esculenta

XING Xiaoran, HOU Jiaxi, YU Yanjie, WANG Yuye, REN Sizhu

后疫情时代构建线上“食品工艺学”教学评价体系

苏琳，靳烨，孙立娜，萨如拉，韩育梅，赵丽华 (272)

Constructing Online Teaching Evaluation System of Food Technology in Post-epidemic Era

SU Lin, JIN Ye, SUN Lina, SA Rula, HAN Yumei, ZHAO Lihua

工程教育认证背景下淀粉工艺学（双语）教学改革探索

王燕斐，李曼，徐兴凤，孙庆杰 (275)

Teaching Reform and Exploration of Starch Technology under the Background of Engineering

Education Certification WANG Yanfei, LI Man, XU Xingfeng, SUN Qingjie

分析检测

HPLC法同时测定荞麦中8种酚酸类成分 陈清艳 (279)

Simultaneous Determination of Eight Phenolic Acids in Buckwheat by HPLC CHEN Qingyan

L-岩藻糖溶解度测定及粒度调控分析 姜侠，栾会妮，王寒舒，万忆 (282)

The Determination of the Solubility and the Control of the Crystal Size Distribution of L-Fucose

JIANG Xia, LUAN Huini, WANG Hanshu, WAN Yi

市售低度米（豉）香型白酒中香气物质的比对

叶静萱，银书，张龙，梁振荣，吴金燕，郝俊光 (286)

Comparison of Aroma Substances in Commercial Low-alcohol Rice (Chi) Flavor Liquors

YE Jingxuan, YIN Shu, ZHANG Long, LIANG Zhenrong, WU Jinyan, HAO Junguang

SPE净化-UPLC-MS/MS法测定食品中二氢槲皮素

公丕学，刘桂亮，廉贞霞，薛霞，王骏，刘艳明 (290)

UPLC-MS/MS Determination of Dihydroquercetin in Food on Solid Phase Extraction and

Purification

GONG Pixue, LIU Guiliang, LIAN Zhenxia, XUE Xia, WANG Jun, LIU Yanming

改良QuEChERS-气相色谱-串联质谱法测定蔬菜中毒氟磷残留

杨金川，白雪梅，戴奕杰，宋忠霞 (296)

Determination of Dufulin in Vegetables by Using Improved QuEChERS-Gas Chromatography-

Tandem Mass SPECTROMETRY

YANG Jinchuan, BAI Xuemei, DAI Yijie, SONG Zhongxia

白酒中甜味剂检测的方法探讨与应用 徐祥，徐建彬，梁斌，徐俊 (300)

Discussion and Application of Sweetener Detection Method in Liquor

XU Xiang, XU Jianbin, LIANG Bin, XU Jun

阴离子交换色谱测定乳粉中2’-岩藻糖基乳糖 喻斌斌，叶文慧，刘彪 (304)

Determination of 2’-Fucosyllactose in Milk Powder by Anion Exchange Chromatography

YU Binbin, YE Wenhui, LIU Biao

平谷区预包装食品中防腐剂及合成色素含量分析

李梦杰，于晶，侯永萍，仝涛，黄昆仑 (307)

Analysis of Preservatives and Synthetic Pigments in Pre-packaged Food in Pinggu District

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Methodological Verification for Determination of Iron in Food by Flame Atomic Absorption

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虎耳草总黄酮含量测定及其抗氧化性

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Total Flavonoids Content and Antioxidant Activity of Extracts from Saxifraga stolonifera Curt

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ICP-MS法测定蓝莓中的15种无机元素

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Determination of 15 Inorganic Elements in Blueberries by ICP-MS

WU Jianxia, ZHANG Xin, HU Wanlin, LIANG Xiaogang, LIU Linlin, WANG Li

一种测定蜂产品中氟胺氰菊酯残留量的方法

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A method for determination of cyhalothrin residues in bee products

YANG Xi, ZHOU Yibo, GUO Pengran, LIN Zepeng, ZHANG Yunlong

动物源性食品中硝基酚钠残留量的测定

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Determination of Sodium Nitrophenolate Residues in Animal Products

XU Ruili, LI Feng, YUAN Xiao, LIU Yaohong, YANG You, YANG Changbiao

UPLC-MS/MS测定稻谷、大豆、芥菜、金桔中氟唑菌酰胺残留量

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Determination of the Fluxapyroxad Residue in Rice, Soybean, Mustard and Kumquat by UPLCMS/

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营养安全

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Analysis of Amino Acid Composition and Nutritional Evaluation of Flat-European Hybrid

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Analysis of Nutritional Components of Wild Morchella angusticeps HE Feng, LIANG Jie

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The Establishment of Local Standards for Food Safety Knowledge Training for Food

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