为探究棕榈糖（PS）在生产耐霜巧克力方面的应用潜能,使用PS（0%、25%、50%、100%）部分或全部代替蔗糖制备油凝胶基巧克力（Choc PS0、Choc PS25、Choc PS50、Choc PS100），并通过测定表面白度、表面晶体形态（偏振光显微镜观测）、晶型（X射线衍射法）、热力学性质（差示扫描量热法），以及感官评价监测在温度循环波动环境（20 ℃下16 h，32 ℃下8 h）中储藏60 d的巧克力品质变化。结果表明：温度循环波动储藏60 d，Choc PS25和Choc PS50具有较低的表面白度指数，白色斑点的大小和数量较少，4个样品均呈现出单一的熔化峰，除了Choc PS25和Choc PS50中仍以βⅤ晶型为主外，其他样品总体表现出βⅤ向βⅥ的晶型转变;温度循环波动储藏前后4个样品在回味、香气和甜味方面的得分差异不显著，而硬度和颜色评分降低。综上，当PS添加量为25%~50%时，巧克力表面白度指数较低，晶型为稳定的βⅤ结晶，感官接受度高，产品的抗起霜稳定性较好，具有生产耐霜巧克力的应用潜能。To explore the potential of palm sap sugar (PS) in the production of frost-resistant chocolate,PS(0%, 25%, 50%, 100%) was used to partially or completely replace sucrose to prepare oleogel-based chocolate (Choc PS0, Choc PS25, Choc PS50, Choc PS100) . The changes of chocolate quality were measured by determing surface whiteness, surface crystal morphology (observed with palarized light microscope)、crystal form(X-ray diffraction method), thermodynamic property(differential scanning calorimetry), and sensory evaluation (SAT) during the 60 d temperature cycle fluctuation environment (16 h at 20 ℃ and 8 h at 32 ℃) storage. The results showed that Choc PS25 and Choc PS50 displayed lower surface whiteness index, and the size and number of white spots were the lowest after 60 d temperature cycle fluctuation environment storage, and all of the samples showed a single melting peak with βⅤ to βⅥ crystal evolution except that in Choc PS25 and Choc PS50 dominanted with βⅤ-crystal form. Before and after temperature cycle storage, the SAT score of four chocolates were not significant in terms of aftertaste, aroma and sweetness, while the hardness and color scores decreased.To sum up, the oleogel-based chocolate prepared with 25%-50% PS has a lower surface whiteness index, stable βⅤ-crystal form, higher sensory acceptance and higher anti-blooming stability， and PS has the application potential in the production of frost-resistant chocolate.

旨在为共轭亚麻酸（CLNA）在功能食品、保健品和药品等领域的应用提供科学的理论参考，综述了CLNA的生理功能和制备方法。CLNA具有抗癌、调节脂质代谢、抗炎、抗氧化、抗糖尿病等多种生理功能，在预防和治疗许多常见疾病中具有较大的研究潜力，特别是糖尿病、肥胖症以及乳腺癌、结肠癌等常见癌症。物理提取法制备CLNA时提取率较低，不适用于工业上大规模生产，化学合成法制备CLNA因需要底物和催化剂，后续纯化步骤烦琐，生物合成法和基因工程法可得到较高含量的CLNA，具有良好的发展前景。In order to provide scientific theoretical reference for the application of conjugated linolenic acid (CLNA) in the fields of functional foods, health products and medicines, the physiological function and preparation method of CLNA were reviewed.CLNA has a variety of physiological functions such as anti-cancer, regulating lipid metabolism, anti-inflammatory, anti-oxidation, anti-diabetic and so on. CLNA has great potential in the prevention and treatment of many common diseases, especially diabetes, obesity, and common cancers such as breast cancer and colon cancer. The extraction rate of CLNA prepared by physical extraction method is low, and it is not suitable for large-scale production in industry. Due to the need of substrates and catalysts, the subsequent purification step of the preparation of CLNA by chemical synthesis method is cumbersome. The microbial method and genetic engineering method can obtain a higher content of CLNA, so it has a good prospect for development.

鹰嘴豆是一种营养价值丰富且分布广泛的豆科植物，为推进鹰嘴豆及其蛋白的高值化利用和深加工产业发展，综述了鹰嘴豆的营养特性、生物活性，鹰嘴豆蛋白的组成和结构、功能特性，以及鹰嘴豆和鹰嘴豆蛋白在食品中的应用，并对今后的研究方向进行了展望。鹰嘴豆是优质蛋白质、脂肪以及微量元素的良好来源，含有多种生物活性物质，具有抗氧化、降血糖、抗疲劳、抗癌、预防心血管疾病等生物活性；鹰嘴豆蛋白具有溶解性、吸水/吸油性、乳化性、凝胶性和起泡性等功能特性。鹰嘴豆及鹰嘴豆蛋白广泛应用于面制品、肉制品、饮料及乳制品等食品领域。未来，应加大鹰嘴豆蛋白的开发力度，深入研究鹰嘴豆蛋白与小麦粉之间的相互作用机制，同时加强对鹰嘴豆加工副产物的开发利用。Chickpea is a nutritious and widely distributed legume. In order to promote the high-value utilization and the development of further processing industry of chickpea and chickpea protein, the nutritional characteristics and biological activity of chickpea, and the composition and structure, functional properties of chickpea protein, and their application in food were reviewed, as well as the future research directions were expected. Chickpea is a good source of high-quality proteins, fats and trace elements. Chickpea contains a variety of bioactive substances with biological activity such as antioxidant, hypoglycemic, anti-fatigue, anti-cancer, and preventing cardiovascular diseases.Chickpea protein has functional properties such as solubility, water absorption, oil absorption, emulsification, gelability and foamability. Chickpea and chickpea protein are widely used in the food industry, including flour products, meat products, beverages and dairy products. In the future, efforts should be made to increase the development of chickpea protein, conduct in-depth research on the interaction mechanism between chickpea protein and wheat flour, and strengthen the development and utilization of by-products from chickpea processing.

为了提高单螺杆挤出机中花生蛋白的挤出品质，基于拉伸应力的破碎效应，以传统单螺杆挤出机为参照，利用有限元软件CFX计算了花生蛋白在流场中的运动情况，通过压力场、速度流线场以及应变速率场，分析新型混炼单螺杆挤出机的特性，并以拉伸流变学理论对设计原理进行验证，同时采用响应面法对新型混炼单螺杆挤出机的工艺参数进行优化。结果表明：新型混炼单螺杆挤出机中混炼元件的分流作用使得沿挤出方向产生了压力降，物料发生回流，导致建压性能降低，从而延长了停留时间，此处因回流效果产生的局部高压也有利于压延，物料在流经抛物线曲面时既能经历周向拉伸，又能经历径向拉伸，分散混合效果更好；经模拟计算，发现新型混炼单螺杆挤出机的平均应变速率相较于传统单螺杆挤出机提高了16.5%，使得挤出产品质量更优；各因素对花生蛋白平均应变速率的影响顺序依次为螺杆转速、收敛比、分割棱厚度，新型混炼单螺杆挤出机最优工艺参数为螺杆转速128 r/min、收敛比6.6、分割棱厚度31 mm，在此条件下花生蛋白的理论平均应变速率为50.945 s-1。综上，新型混炼单螺杆挤出机中由于拉伸流场的形成，有效提高了花生蛋白的挤出品质。In order to improve the extrusion quality of peanut protein in single screw extruder, based on the crushing effect of tensile stress, the traditional single screw extruder was used as a reference, the finite element software CFX was used to calculate the movement of peanut protein in the flow field, the characteristics of the new mixing single screw extruder was analyzed through the pressure field, velocity streamline field and strain rate field, the design principle with tensile rheological theory was verified, and the process parameters of the new extruder were optimized by response surface methodology. The results showed that the diversion effect of the mixing element in the new extruder made the pressure drop along the extrusion direction, and the material flows back, resulting in reduced pressure building performance, thereby prolonging the residence time, and the local high pressure generated by the reflux effect here was also conducive to calendering, the material could experience both circumferential stretching and radial stretching when flowing through the parabolic surface, and the dispersion mixing effect was better. After simulation calculation, it was found that the average strain rate of the new extruder was 165% higher than that of the traditional extruder, which made the quality of extrusion product better. The order of influence of each factor on the average strain rate of peanut protein was screw speed, convergence ratio, segmentation prism thickness, and the optimal process parameters of the new single screw extruder were screw speed 128 r/min, convergence ratio 6.6, and segmentation prism thickness 3.1 mm. Under the optimal conditions, the theoretical average strain rate of peanut protein was 50.945 s-1. In conclusion, the extrusion quality of peanut protein is effectively improved due to the formation of tensile flow field in the new mixing single screw extruder.

为促进固体脂质纳米粒与纳米结构脂质载体的综合利用，介绍了固体脂质纳米粒与纳米结构脂质载体的结构、组成，并对其生产技术及质量评估进行了详细阐述。固体脂质纳米粒和纳米结构脂质载体是分别以固体脂质或混合脂质为结构核心并伴有表面活性剂稳定水包油结构的脂溶性物质的纳米输送载体。固体脂质纳米粒和纳米结构脂质载体由脂类、乳化剂及其他成分组成，可采用高能制备工艺（高压均质法、微射流法和超声法）和低能制备工艺（变温相转变法、微乳液法、膜接触法和恒温相反转法）制备，其质量评估指标有粒径、Zeta电位、活性分子的负载能力和包封率及脂质基质的结晶行为等。固体脂质纳米粒和纳米结构脂质载体具有低毒性、低生物降解性、高效生物相容性和利于大规模生产的优势，可作为递送载体保护食品或医药中的活性物质。In order to improve the utilization of solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC), the structure, composition, production technology and quality evaluation of SLN and NLC were reviewed. SLN and NLC are carriers of liposoluble substances with solid lipids or mixed lipids as the structural core and with surfactant-stabilized oil-in-water structure. SLN and NLC are composed with oils, emulsifiers and other components. SLN and NLC can be prepared by high energy preparation processes (high pressure homogenization, microjet and ultrasonic) and low energy preparation processes (variable temperature phase transition, microemulsion, film contact and constant temperature reverse transformation). The quality characteristics were evaluated by particle size, Zeta potential, loading capacity, encapsulation rate and crystallization behavior of lipid matrix. Based on the advantages of low toxicity, low biodegradability, high biocompatibility and large-scale production of SLN and NLC, they have become a research hotspot to protect active substances in food or medicine as delivery carriers.

旨在为浓香花生油的品质提升和安全生产提供科学指导，以4种市售淀粉（普通淀粉、乙酰化二淀粉磷酸酯、羟丙基二淀粉磷酸酯、醋酸酯淀粉）为吸附剂，浓香花生油中邻苯二甲酸二(2-乙基)己酯（DEHP）脱除率为衡量指标，研究了淀粉吸附剂种类、添加量、添加位置、添加方式及浓香花生油添加量对浓香花生油中DEHP的脱除效果，并考察了淀粉吸附剂对浓香花生油品质的影响。结果表明：4种市售淀粉吸附剂对DEHP的脱除能力大小依次为醋酸酯淀粉>羟丙基二淀粉磷酸酯>乙酰化二淀粉磷酸酯>普通淀粉；采用在烘炒前添加醋酸酯淀粉吸附剂至花生仁中的吸附脱除方法，在浓香花生油添加量1%、醋酸酯淀粉添加量2%的条件下，DEHP的脱除率为354%；在烘炒前添加醋酸酯淀粉吸附剂DEHP的脱除效果好于烘炒后添加的，且直接将醋酸酯淀粉吸附剂添加于浓香花生油中无明显DEHP脱除效果；醋酸酯淀粉对浓香花生油酸值、过氧化值、色泽、透明度及风味无明显影响。综上，在花生仁烘炒前添加醋酸酯淀粉吸附剂，可以减少浓香花生油中DEHP含量，从而保证浓香花生油的产品品质。In order to provide scientific guidance for the quality improvement and safe production of fragrant peanut oil, four kinds of commercially available starches (common starch, acetylated distarch phosphate, hydroxypropyl distarch phosphate, and starch acetate) were used as adsorbents, the removal rate of di(2-ethylhexyl) phthalate (DEHP) from fragrant peanut oil was used as an index, and the effects of type, addition amount, addition position, addition method of starch adsorbent and addition amount of fragrant peanut oil on the DEHP removal from fragrant peanut oil were investigated, and the effects of starch adsorbent on the quality of fragrant peanut oil were also examined. The results showed that four kinds of commercially available starch adsorbents were able to remove DEHP in the following order: starch acetate>hydroxypropyl distarch phosphate>acetylated distarch phosphate>common starch; the adsorption and removal method of adding starch acetate adsorbent to peanut kernels before roasting was used, and the removal rate of DEHP was 35.4% under the conditions of 1% of fragrant peanut oil and 2% of starch acetate addition. The DEHP removal effect of adding starch acetate adsorbent before roasting was better than that of adding it after roasting, and there was no obvious DEHP removal effect of adding starch acetate adsorbent directly to fragrant peanut oil. There was no obvious effect of starch acetate on the acid value, peroxide value, colour, transparency and flavour of the fragrant peanut oil. In conclusion, the addition of starch acetate adsorbent to peanut kernel before roasting can reduce the content of DEHP in fragrant peanut oil, and ensure the product quality of fragrant peanut oil.

利用含油量高、生长速度快及能净化环境的微藻转化制取生物燃料具备较大发展潜力，是实现“碳中和”和解决环境问题的有效途径之一。为了降低微藻制取生物柴油的能耗，利用湿法提取技术直接从湿藻生物质中提取油脂制备生物柴油成为研究热点，综述了传统细胞破壁提油酯交换法、原位酯交换法及新型水热破壁提油酯交换法3种湿藻油脂制备生物柴油的研究情况并分析了各自存在的问题。传统细胞破壁提油酯交换法需要有机溶剂提取油脂和酯交换两步实现生物柴油的制备，生产工艺复杂，生产投入较高。原位酯交换法可实现微藻生物质一步转化为生物柴油，但存在醇消耗量过大（酸催化原位酯交换）或高温高压能耗高（超临界醇原位酯交换）等问题。新型水热破壁提油酯交换法能够在不使用有机溶剂的情况下实现湿藻油脂的高效分离，但水热温度较高时油脂会与微藻其他组分反应导致油脂品质劣化，水热温度较低时难以有效破坏细胞壁导致油脂提取效率降低。绿色溶剂辅助水热法可有效降低水热温度并抑制副产物的生成，可提高湿藻油脂提取率。为实现湿藻油脂的高效、环保、低耗制备生物柴油，可进一步依托深共熔溶剂等创新绿色溶剂低耗高效绿色提取微藻油脂。The conversion of microalgae with high oil content, fast growth rate and environmental purification to produce biofuels has great development potential, which is one of the effective ways to achieve "carbon neutrality" and solve environmental problems. In order to reduce the energy consumption of microalgae preparation biodiesel, using wet extraction technology to directly extract oil from wet algae biomass for preparing biodiesel has been the research hotspot, three kinds of wet algae oil biodiesel preparation methods including traditional wall breaking for oil extraction and transesterification method, in situ transesterification method and new hydrothermal wall breaking for oil extraction and transesterification method were summarized and their existing problems were analyzed.The traditional wall breaking for oil extraction and transesterification method requires two steps of oil extraction with organic solvent and transesterification to realize the preparation of biodiesel，the production process is complex and the production input is high.In situ transesterification method can convert microalgal biomass into biodiesel in one step, but there are some problems such as excessive consumption of alcohol (acid catalytic in situ transesterification) or high energy consumption at high temperature and high pressure (supercritical alcohol in situ transesterification).The new hydrothermal wall breaking for oil extraction and transesterification method can realize the efficient separation of oil without using organic solvent. However, when the hydrothermal temperature is high, the reaction of oil and other components of microalgae can deteriorate the oil quality. When the hydrothermal temperature is low, it is difficult to effectively destroy the cell wall, resulting in low oil extraction efficiency.Green solvent-assisted hydrothermal method can effectively reduce the hydrothermal temperature and inhibit the generation of by-products, which can improve the extraction rate of wet algae oil. In order to realize the preparation of biodiesel with high efficiency, environmental protection and low energy consumption by wet algae oil, it can further rely on innovative green solvents such as deep eutectic solvent to achieve high efficiency,low consumption and green extraction of microalgae oil.

为开发具有较强耐水性的环保可再生胶黏剂，以环氧大豆油（ESO）为原料，选用顺丁烯二酸酐(MA)为固化剂，乙酰丙酮锌〔Zn(acac)2〕为催化剂，制备ESO木材胶黏剂，同时制备了杨木胶合板，考察了MA添加量对胶黏剂性能的影响，通过DSC分析优化了催化剂添加量，对胶黏剂进行了红外光谱和TG/DTG分析，并利用正交实验对热压工艺进行了优化。结果表明：当MA添加量为27%时胶黏剂性能达到最佳；催化剂的最优添加量为3%；通过红外光谱和TG/DTG分析证明ESO与MA发生了交联固化反应；最佳热压工艺为热压温度150 ℃、热压时间10 min、热压压力2 MPa、涂胶量320 g/m2，在此条件下湿态胶合强度为1.613 MPa，符合国家规定的普通胶合板Ⅱ类板要求（≥0.70 MPa）。该胶黏剂制备方法具有简单、高效、环保等优势,是实现ESO在木材产品生产中可持续应用的一种很有前景的策略,具有很大的工业应用潜力。In order to develop environmentally friendly and renewable adhesives with excellent water resistance, with epoxy soybean oil (ESO) as raw material, maleic anhydride (MA) as curing agent and zinc acetylacetonate (Zn(acac)2) as catalyst, ESO wood adhesive and poplar plywood were prepared. The effect of MA dosage on the performence of adhesive was studied. The catalyst dosage was optimized by DSC analysis, and the adhesive was analyzed by infrared spectroscopy and TG/DTG. Then, the hot-pressing process was optimized by orthogonal experiment. The results showed that the best adhesive performance was achieved at 27% of MA dosage. The optimal dosage of catalyst was 3%. Infrared spectroscopy and TG/DTG analysis proved that ESO underwent crosslinking and curing reaction with MA. The optimal hot-pressing process conditions were obtained as follows: hot-pressing temperature 150 ℃, hot-pressing time 10 min, hot-pressing pressure 2 MPa, and glue spread 320 g/m2. Under these conditions, the wet bonding strength was 1.613 MPa, which was in line with the national requirement of Class Ⅱ ordinary plywood（≥0.70 MPa）. The preparation method of adhesive has advantages such as simplicity, efficiency and environmental friendliness, and it is a promising strategy for achieving sustainable application of ESO in wood product production, with great industrial application potential.

旨在为低变性豆粕制备腐竹提供参考，分析了豆粕陈化对豆粕中蛋白质结构性质（溶解度、粒径分布、蛋白质组成）和氧化程度（巯基含量、表面疏水性、羰基含量）的影响。同时，以新鲜豆粕和陈化豆粕为原料制备腐竹，考察豆粕陈化对腐竹制备（产率、基本成分、机械性质、颜色、耐煮性）的影响。结果表明：豆粕中的蛋白质在长时间储藏过程（相对湿度40%~50%，温度16 ℃，储藏时间150 d）中发生疏水聚集导致其溶解度降低，粒径增大和蛋白质组成改变，同时蛋白质氧化导致其游离巯基含量下降，降低了豆粕中蛋白质的共价结合能力；新鲜豆粕制备的腐竹在产率和蛋白质利用率上显著高于陈化豆粕，同时在机械性质、亮度和耐煮性上也显著优于陈化豆粕。综上,豆粕陈化导致豆粕中蛋白质的成膜能力下降，不利于制备高产率和良好品质的腐竹。In order to provide a reference for the preparation of yuba from low-denatured soybean meal, the effects of soybean meal aging on the protein structure properties (solubility, particle size distribution, protein composition) and oxidation degree (sulfhydryl content, surface hydrophobicity, carbonyl content) were analyzed. In addition, fresh soybean meal and aged soybean meal were used as raw materials to make yuba, and the effects of soybean meal aging on the preparation of yuba (yield, basic composition, mechanical properties, color, boiling resistance) were investigated. The results showed that the hydrophobic aggregation of protein in soybean meal during storage (relative humutidy 40%-50%, temperature 16 ℃, storage time 150 d) led to the decrease of solubility, increase of particle size and change of protein composition. Protein oxidation led to a decrease in the content of free sulfhydryl, which reduced the covalent binding capacity of protein in soybean meal. The yield of yuba and utilization of protein prepared by fresh soybean meal were significantly higher than those of aged soybean meal, and the mechanical properties, brightness and boiling resistance of yuba prepared by fresh soybean meal were significantly better than those of aged soybean meal. In conclusion, the aging of soybean meal leads to the decrease of the film-forming ability of protein in soybean meal, which is not conducive to the preparation of yuba with high yield and good quality.

为促进食用植物油全国统一大市场建设，依据“一价定律”理论，基于期货价格数据，运用协整检验、向量误差修正模型、脉冲响应分析、方差分解分析等计量方法，分析食用植物油市场多种油品的均衡比价关系，并提出相关建议。结果表明：在期货价格引导下，通过套利机制的作用，多种食用植物油之间价格信息相互联通，存在长期均衡关系，多种油品的供给、需求、价格动态协调，共同构成一个统一大市场；从加强油脂油料期货市场建设、积极推动期货市场功能宣讲和利用、提升大豆和油料的国内生产能力、广泛挖掘多种食用植物油的供给潜力和有效维护进口环节经济利益等角度提出促进食用植物油全国统一大市场建设的建议。To promote the construction of a unified national market for edible vegetable oils, according to the theory of "one-price law", based on the data of the futures prices of edible vegetable oils, using cointegration test, vector error correction model, impulse response analysis, variance decomposition analysis were used to analyze the equilibrium price relationship between a variety of edible vegetable oils, and relevant suggestions were proposed. The results showed that it was interconnected that the price information between a variety of edible vegetable oils with the guidance of futures prices and the arbitrage mechanism, and they had a long-term equilibrium relationship. There was a dynamic coordination relationship between the supply, the demand and the price of a variety of vegetable oils, and they together formed a unified market. The suggestions such as strengthening the construction of the oils and the oilseeds futures markets, actively promoting the promotion and utilization of futures market functions, improving the domestic production capacity of soybean and oilseeds, widely tapping into the supply potential of various edible vegetable oils and effectively safeguarding the economic interests of the import link were put forward to promote the construction of a unified national market for edible vegetable oils.