餐饮废油生物柴油中甘油和硫含量的同步优化Simultaneous optimization of glycerol and sulfur content in biodiesel prepared from waste cooking oil by 陈仁义1,2，李法社1,3，刘明2，向军2，隋猛1 CHEN Renyi1,2, LI Fashe1,3, LIU Ming2, XIANG Jun2, SUI Meng1

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基于酶反应动力学理论优化脂肪酶活力测定体系Optimization of lipase activity assay system based on enzyme reaction kinetics theory by 张帆1,2，程路峰1，曹红2，何德飞3，郑兰兰2，李春4 ZHANG Fan1,2, CHENG Lufeng1, CAO Hong2, HE Defei3, ZHENG Lanlan2, LI Chun4

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我国油脂加工行业碳排放及认证现状 by 鲁海龙1，钱瑾蓉2，杨静雯3，郑有涛4，张小勇1，杨帆1 LU Hailong1, QIAN Jinrong2, YANG Jingwen3, ZHENG Youtao4, ZHANG Xiaoyong1, YANG Fan1

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黄曲霉毒素B1 降解菌株的分离鉴定、发酵条件的 优化及活性组分分析Isolation and identification of aflatoxin B1-degrading strains, optimization of fermentation conditions and analysis of active component... by 陈毅保，刘昆仑，杨趁仙，李艳，李天赐，贾叶萍，张微漾 CHEN Yibao，LIU Kunlun，YANG Chenxian，LI Yan，LI Tianci， JIA Yeping，ZHANG Weiyang

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食用调和油国家标准的研究和解读Research and interpretation of national standard for blended edible oil by 薛雅琳1，张蕊1，段章群1，张攀2 XUE Yalin1, ZHANG Rui1 , DUAN Zhangqun1, ZHANG Pan2

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核桃壳仁混合物料气流分离系统的试验研究Experimental study on airflow separation system of walnut shell and kernel mixed materials by 朱占江1,2，康敏2，刘奎1，杨莉玲1，杨忠强1，祝兆帅1 ZHU Zhanjiang1,2，KANG Min2，LIU Kui1，YANG Liling1， YANG Zhongqiang1，ZHU Zhaoshuai1

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盾叶木籽营养成分分析Analysis of nutrients of Macaranga adenantha Gagnep.seeds by 李洪果1，黎云睦2，邓振海3，黄旭光1，熊俊飞1，王亚南1，王庆灵1，蒙凤丽1，田玉慧1LI Hongguo1, LI Yunmu2, DENG Zhenhai3, HUANG Xuguang1,XIONG Junfei1, WANG Yanan1, WANG Qingling1, MENG Fengli1, TIAN Yuhui1

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无患子籽油护肤乳液的制备及性能分析Preparation and performance of Sapindus mulorossi oil skin care emulsion by 雷锦舸1，郑竟成1,2,3，周力3，罗质1,2，何东平1,2,3，雷芬芬1,2,3 LEI Jinge1，ZHENG Jingcheng1,2,3，ZHOU Li3，LUO Zhi1,2， HE Dongping1,2,3，LEI Fenfen1,2,3

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基于生物利用度分析食品中营养强化的 价值——以DHA为例Analysis of the value of nutritional fortification in food based on bioavailability: taking DHA as an example... by 姚婉婷1，胡金庆2，3，齐自元1，4，5，谢庆超1，4，5，欧杰1,4，潘迎捷1，4，5，赵勇1，4，5，刘海泉1，4，5，6，7 YAO Wanting1，HU Jinqing2，3, QI Ziyuan1，4，5, XIE Qingchao1，4，5, OU Jie1，4, PAN Yingjie1，4，5, ZHAO Yong1，4，5,LIU Haiquan1，4，5，6，7

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花椒油和藤椒油加速氧化过程中风味品质变化Changes of flavor quality of Zanthoxylum bungeanum Maxim. oil and Zanthoxylum armatum DC. oil during accelerated oxidation... by 张宇1，彭子芯1，严雨寒1，向凤涛1，王劲松1，李建龙1,2， 张志清1,2，申光辉1,2，侯晓艳1,2 ZHANG Yu1，PENG Zixin1，YAN Yuhan1，XIANG Fengtao1，WANG Jinsong1， LI Jianlong1,2，ZHANG Zhiqing1,2，SHEN Guanghui1,2，HOU Xiaoyan1,2

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多不饱和脂肪酸降脂作用机制的研究进展Research progress on lipid-lowering mechanism of polyunsaturated fatty acids by 王辉敏，李冠文，杨金梅，陈超，刘星，秦楠 WANG Huimin, LI Guanwen, YANG Jinmei, CHEN Chao, LIU Xing, QIN Nan

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水酶法提取紫海胆性腺脂质的工艺优化 及提取方法对其品质的影响Process optimization of lipid extraction from the gonad of Heliocidaris crassispina via enzyme-assisted aqueous method and effect of extract... by 潘南1，江婷婷2，陈晓婷1，徐清云3，吴靖娜4,5，蔡水淋1,6，廖登远1，刘智禹1 PAN Nan1， JIANG Tingting2， CHEN Xiaoting1， XU Qingyun3， WU Jingna4,5， CAI Shuilin1,6， LIAO Dengyuan1， LIU Zhiyu1

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贵州省台江县野生木本油料植物资源特征调查Resource characteristics of wild woody oil plants in Taijiang county, Guizhou province by 杨礼旦,陈应强,杨学成YANG Lidan, CHEN Yingqiang, YANG Xuecheng

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青刺果抗菌肽组分的分离及其稳定性分析Isolation and stability of antimicrobial peptide fraction from Prinsepia utilis Royle by 朱薪,康山明,张天雄,王雪峰，范江平,普岳红 ZHU Xin, KANG Shanming, ZHANG Tianxiong, WANG Xuefeng, FAN Jiangping, PU Yuehong

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铁力木种仁营养成分分析Analysis of nutrient components of Mesua ferrea L.seed kernel by 李洪果1，黎云睦2，田荣雄3，骆相华3，熊俊飞1，黄旭光1，刘世茂4 LI Hongguo1, LI Yunmu2, TIAN Rongxiong3, LUO Xianghua3, XIONG Junfei1, HUANG Xuguang1, LIU Shimao4

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全自动装车机与人工装车机的对比分析Comparative analysis of fully automatic loading machine and manual loading machine by 蒋守业1，王武晨1，田飞2，李海峰3，杨凡1 JIANG Shouye1, WANG Wuchen1, TIAN Fei2, LI Haifeng3, YANG Fan1

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多功能净化柱-光化学衍生高效液相色谱法测定 成品植物油和花生原油中黄曲霉毒素B1Determination of aflatoxin B1 in finished vegetable oil and crude peanut oil by multifunctional clean-up column-photochemical derivatiz... by 姜德铭1，刘晓萌1，邹球龙1，印铁1，张晓琳1，张刚2，刘配莲2 JIANG Deming1, LIU Xiaomeng1, ZOU Qiulong1, YIN Tie1, ZHANG Xiaolin1, ZHANG Gang2, LIU Peilian2

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红外光谱结合偏最小二乘法快速检测油茶籽油 脂肪酸组成的模型建立与评价Establishment and evaluation of a model for rapid determination of fatty acid composition of oil-tea camellia seed oil by infrared spectrosco... by 陈品杰1，吴雪辉1,2 CHEN Pinjie1, WU Xuehui1,2

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橄榄油与橄榄油基二酯油煎炸薯条 品质差异分析Quality difference of French fries fried in olive oil and olive-based diacylglycerol oil by 谭文涛1，陈莹1，罗日明2，丁思梁3，杨博3，王卫飞4，戚穗坚1，王永华1 TAN Wentao1, CHEN Ying1, LUO Riming2, DING Siliang3, YANG Bo3, WANG Weifei4, QI Suijian1, WANG Yonghua1

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神经酸来源及分离方法的研究进展Research progress on sources and separation methods of nervonic acid by 王婕，施嘉仪，高盈玺，张文静，胡雄杰，李群生，周智勇，任钟旗WANG Jie, SHI Jiayi, GAO Yingxi, ZHANG Wenjing, HU Xiongjie, LI Qunsheng, ZHOU Zhiyong, REN Zhongqi

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