Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

This study investigated the effects of grape seed extract (GSE) on fresh and cooked meat color and premature browning (PMB) in ground meat patties (85% beef and 15% pork back fat) packaged under high-oxygen modified atmospheres (HiOx-MAP).  The GSE was added to patties at concentrations of 0, 0.10, 0.25, 0.50 and 0.75 g kg^–1.  This study evaluated the surface color, pH, lipid oxidation, and total viable counts (TVC) of raw patties, and the internal color and pH of patties cooked to a temperature of 66 or 71°C over 10-day storage at 4°C.  Compared with the control (0 g kg^–1 GSE), GSE improved the color stability (P<0.05) and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10, but GSE had no effect (P>0.05) on TVC.  Patties containing 0.50 and 0.75 g kg^–1 GSE cooked to 66°C exhibited greater (P<0.05) interior redness than the control and reduced the PMB of cooked patties in the late storage stage.  These results suggested that 0.50 and 0.75 g kg^–1 GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties.     

即食虾干加工过程脂质变化研究

为探究即食虾干加工过程中脂质的变化情况，以凡纳滨对虾为研究对象，分别取鲜虾、煮后、干燥2 h、干燥4 h的样品，对总脂含量、脂质组成、脂肪酸组成、酸价（Acid value, AV）、过氧化值（Peroxide value, POV）、硫代巴比妥酸反应值（Thiobarbituric acid reactive substances, TBARS）进行了检测分析。结果表明，鲜虾总脂含量为8.74 g/100 g（干基计），在煮制和干制过程中变化不显著（P>0.05）。脂质组成发生明显变化，煮后甘油三酯和游离脂肪酸的比例显著降低（P＜0.05），而磷脂比例显著升高（P＜0.05）。在干制过程，磷脂比例呈下降趋势，游离脂肪酸比例呈上升的趋势，而胆固醇比例相对稳定。脂肪酸组成在加工过程总体变化较小，其中多不饱和脂肪酸在干制阶段含量有所减少，相对的提高了饱和脂肪酸含量。虾干加工过程中，POV呈先上升后下降的变化趋势，AV在煮后急剧下降，而干制后增加，TBARS一直上升。由此，虾干加工过程中煮制和热风干燥会影响脂质组分的比例，同时引起脂质的氧化分解。本研究为即食虾干加工工艺的优化、品质控制及风味形成提供了理论参考。     

Nutritional evaluation of tender pods of <Emphasis Type="Italic">Canavalia maritima</Emphasis> of coastal sand dunes

This study has been performed to evaluate the nutritional, antinutritional and protein qualities of tender pods of Canavalia maritima, the coastal sand dune wild legume of southwest India. The proximal features, minerals, amino acids, fatty acids, antinutritional and protein qualities of fresh and pressure-cooked tender pods have been assessed. The crude protein was comparable to seeds of many edible legumes. Cooking significantly elevated the carbohydrates and calorific value of tender pods (P < 0.05), while crude fiber was significantly decreased (P < 0.05). Minerals of fresh pods did not drain too much on cooking and K, Mg, Zn and Mn in fresh as well as cooked pods were comparable or higher than the NRC-NAS recommended pattern. Although cooking decreased the essential amino acids, threonine, valine, isoleucine, phenylalanine and lysine in cooked pods were equivalent or higher than the FAO-WHO-UNU recommended pattern. The palmitoleic acid in fresh pods and eicosenoic acid in cooked pods were relatively high. Similarly, the essential fatty acids, linolenic acid and linoleic acid were confined to fresh and cooked pods respectively. The fresh pods were devoid of tannins and trypsin inhibitors. The total phenolics and hemagglutinin activity decreased substantially in cooked pods. The diet of pressure-cooked pods showed improvement of in vivo protein quality, elevation of growth parameters and positive nitrogen balance in rats. Overall, the pressurecooking of tender pods of C. maritima improved the nutritional qualities by lowering the hemagglutinin activity.     

Understanding changes in volatile compounds and fatty acids of Jincheng orange peel oil at different growth stages using GC–MS

Jincheng orange (Citrus sinensis Osbeck) is widely grown in Chongqing, China, and is commonly consumed because of its characteristic aroma contributed by the presence of diverse volatile compounds. The changes in aroma during the development and maturation of fruit are indicators for ripening and harvest time. However, the influence of growth stages on the volatile compounds in Jincheng orange remains unclear. In addition, volatiles originate from fatty acids, most of which are the precursors of volatile substances. On this basis, gas chromatography–mass spectrometry (GC–MS) was performed to elaborate the changes in volatile constituents and fatty acids as precursors. This study tested proximately 60 volatiles and 8 fatty acids at 9 growth and development stages (AF1–AF9). Of those compounds, more than 92.00% of total volatiles and 87.50% of fatty acids were terpenoid and saturated fatty acids, respectively. As shown in the PCA plot, the AF5, AF6, and AF9 stages were confirmed as completely segregated and appeared different. In addition, most of the volatiles and fatty acids first increased at the beginning of the development stage, then decreased from the AF6 development stage, and finally increased at the AF9 maturity stage. Moreover, the highest contents of terpenoid, alcohols, aldehydes, ketones, and saturated fatty acids in Jincheng orange peel oil were d-limonene, linalool, octanal, cyclohexanone, and stearic acid during development stages, respectively. Our results found that the growth stages significantly affected the volatile constituents and precursors in Jincheng orange peel oil.     

不同品种鸡蒸煮加工适宜性评价技术研究

【目的】选取不同品种鸡为研究对象,分析肉鸡原料肉以及蒸煮肉样品质,为筛选鸡肉蒸煮加工专用品种提供参考。【方法】分别测定10个不同品种鸡原料肉的16项品质指标以及经过蒸煮加工后肉样的9项品质指标。对所测得的指标进行相关分析,建立原料肉品质与蒸煮肉样品质的相关性;运用因子分析筛选出蒸煮加工的品质评价指标;运用层次分析,确定品质评价指标的权重;运用“合理-满意度”的评价方法,确定综合评价得分;并结合聚类分析,将10个品种肉鸡分为不同等级;运用回归分析,进行综合评价模型验证。【结果】不同品种鸡胸肉基本品质指标之间呈显著差异性（P＜0.05）。经过煮制,样品的剪切力、硬度、弹性以及咀嚼性均增加,肌节长度缩短,但品种之间收缩率呈显著差异,其中柴母鸡肌节收缩率为30.41%,显著高于其他9种鸡（P＜0.05）,而矮脚鸡肌节收缩率为4.99%。品种间原料肉及其煮制肉样品质指标变异较大。其中,原料肉指标中脂肪含量和肌原纤维密度的变异系数较大,分别为60.51%和48.62%,但是在加工产品中肌节收缩率、咀嚼性和剪切力的变异系数较大,分别为48.33%,34.64%和20.51%,因此,10个品种肉鸡可以作为代表样品。相关分析结果表明,原料肉指标脂肪含量、亮度值（L*）、剪切力、蒸煮损失率、硬度、咀嚼性、肌节长度、肌节收缩率及体积收缩率与煮制肉样的品质指标相关性极显著（P＜0.01）,其中原料肉的剪切力与产品剪切力,原料肉的硬度和咀嚼性与产品硬度之间相关系数分别达到0.59、0.62和0.48;因子分析结果表明,前5个因子的特征值均大于0.8,同时9个品质指标中（脂肪含量、L*、剪切力、蒸煮损失率、硬度、咀嚼性、肌节长度、肌节收缩率及体积收缩率）7个指标对前5个因子的贡献率较大。因此,筛选出原料肉指标脂肪含量、剪切力、硬度、咀嚼性、肌节长度、肌节收缩率及体积收缩率作为品质评价指标,代表原来所有指标的90.09%的信息;层次分析确立品质评价指标的权重,分别为0.0603、0.1045、0.0920、0.2223、0.0416、0.1898及0.2896,同时建立品质评价方程为Y=0.0603×M_脂肪含量+0.1045×M_剪切力+0.0920×M_硬度+0.2223×M_咀嚼性+0.0416×M_肌节长度+0.1898×M_{肌节收缩率}+0.2896×M_{体积收缩率};通过聚类分析,将10个品种鸡分为3类;回归分析结果表明,评价模型与感官评价结果相近,其回归方程为y=1.899x-0.510,相关系数为0.887,综合评价模型可以较准确的评价鸡肉蒸煮加工适宜性。【结论】在10个品种肉鸡中,通过原料肉品质指标进行分析,清远鸡、白羽肉鸡和童子鸡最适宜蒸煮加工,柴母鸡不适宜蒸煮。     

糙米粉和柑橘皮粉的复配添加对牛肉饼品质的影响

通过单因素和复配试验,研究糙米粉和柑橘皮粉复配对牛肉饼品质的影响。将糙米粉（0%、1%、2%和3%）和柑橘皮粉（0%、1%、2%、3%和4%）分别添加到牛肉饼中,通过产品得率、颜色（L*、a*、b*）、质构（弹性、黏聚和回复性）等指标的测定,并结合感官评价,筛选出糙米粉和柑橘皮粉的适合添加量,分别为2%和3%,在此添加量下的牛肉饼与空白对照组相比均有最大的产品得率、最佳的质构特性以及最好的感官评分（P < 0.05）。再利用复配试验优化出糙米粉和柑橘皮粉的最适复合配比,结果表明糙米粉和柑橘皮粉的最适复配比例为：糙米粉1.5%,柑橘皮粉3.5%,在此配比下加工的牛肉饼具有良好的产品得率（92.73%）和感官评分。同时低场核磁弛豫时间（T₂）结果显示,此配比下的牛肉饼水分结合最牢固,保水性最好。     

Application of Natural Antioxidants from Strawberry Tree （Arbutus unedo L.） and Dog Rose （Rosa canina L.） to Frankfurters Subjected to Refrigerated Storage

The effect of the addition of natural antioxidants from strawberry tree （Arbutus unedo L.; AU） and dog rose （Rosa canina L.; RC）, in frankfurters elaborated with or without the addition of antioxidant additives （sodium ascorbate and nitrite） was studied. Six different types of experimental frankfurters were prepared depending on the addition of phenolic-rich extracts from RC and AU and the presence （P） or absence （C） of antioxidant additives. Thiobarbituric acid reactive substances （TBARS）-numbers signiifcantly increased during chilled storage of C-frankfurters while additives and fruit phenolics inhibited lipid oxidation in P-frankfurters. The amount of protein carbonyls signiifcantly increased in all treatments except in P-AU frankfurters. The discoloration process that occurred during the chilled storage was reduced by the addition of substances with proven antioxidant activity （P-frankfurters）. Texture characteristics as hardness, springiness, cohesiveness and gumminess also suffered a signiifcant deterioration in C-frankfurters. The use of phenolic fruit extracts in combination with traditional antioxidant additives is a successful strategy to enhance the oxidative stability of frankfurters without modifying their color and texture properties.     

Changes of Intramuscular Fat Composition,Lipid Oxidation and Lipase Activity in Biceps femoris and Semimembranosus of Xuanwei Ham During Controlled Salting Stages

Fatty acid composition of neutral lipids （NLs）, phospholipids （PLs） and free fatty acids （FFAs） from intramuscular fat （IMF）, lipid oxidation and lipase activity in muscle Semimembranosus （SM） and msucle Biceps femoris （BF） of dry-cured Xuanwei ham during the 90-d salting stages were analysed. The salt content increased from 0.34 to 3.52%in BF and from 0.10 to 5.42%in SM during the 90 d salting stage, respectively. PLs of IMF in both BF and SM decreased 54.70%（P〈0.001） and 34.64%（P〈0.05）, furthermore, the saturated fatty acids （SFA）, monounsaturated fatty acids （MUFA） and polyunsaturated fatty acids （PUFA） of PLs in both muscles were hydrolysed almost isochronously. FFAs were increased from 0.46 g 100 g-1 lipids to 2.92 g 100 g-1 lipids in BF at the end of salting, which was lower than SM （from 1.29 g 100 g-1 lipids to 9.70 g 100 g-1 lipids）. The activities of acid lipase, neutral lipase and acid phospholipase all remained active in the 90 d. The thiobarbituric acid reactive substances （TBARS） was slowly increased to 1.34 mg kg-1 muscle in BF and to 2.44 mg kg-1 muscle in SM during the salting stage. In conclusion, the controlled salting process prompted the hydrolysis of PLs of IMF notably and increased the lipid oxidation of muscles within some limits.     

产气量法研究不同植物提取物对瘤胃体外发酵的影响

为研究植物蜕皮甾酮、大蒜提取物、苍术提取物、桑叶提取物和牛蒡子提取物对瘤胃体外发酵的影响,试验利用体外产气量法设对照组(未添加组)和5个试验组,每种植物提取物的添加水平为1.5%,测定了发酵24和48h的DM消化率以及发酵96h的发酵参数。结果显示:1)和对照组相比,各试验组24hDM消化率无显著性差异(P0.05),植物蜕皮甾酮和大蒜提取物组48h的DM消化率显著高于对照组(P0.05);2)各植物提取物对96h产气量、理论最大产气量以及产气速率均无显著性影响(P0.05);3)各组之间pH无显著性差异(P0.05);植物蜕皮甾酮、桑叶提取物和苍术提取物组的NH3-N浓度显著低于对照组(P0.05);植物蜕皮甾酮和桑叶提取物显著降低了总挥发酸浓度(P0.05),而牛蒡子提取物显著提高了总挥发酸浓度(P0.05);各提取物均降低乙酸摩尔比,升高了丙酸的摩尔比,但差异不显著(P0.05)。添加上述提取物能够降低体外发酵NH3-N浓度、提高48hDM消化率,可以一定程度的改善瘤胃发酵模式。     

烹调对罗非鱼主要营养成分及脂肪酸的影响

对烹调后罗非鱼营养成分的变化进行试验研究,分析罗非鱼经清蒸、微波、微波烤、烤箱烤、油煎及高压油煎6种烹调处理后其基础营养成分及脂肪酸含量。结果表明:鲜罗非鱼中蛋白质、脂肪的质量分数分别为18.50%和1.92%,n-3脂肪酸质量分数为6.3%。烹调后各罗非鱼的水分质量分数均显著降低,而粗脂肪和粗蛋白的质量分数均有所升高,其中清蒸烹调后水分的质量分数最高,为72.47%,而脂肪的质量分数最低(3.42%);油煎罗非鱼中脂肪的质量分数最高,高压油煎罗非鱼的水分质量分数最低。经烹调后m(n-6脂肪酸)∶m(n-3脂肪酸)均有所上升,但以清蒸和高压烹调的罗非鱼n-3脂肪酸保存率最高,m(n-6脂肪酸)∶m(n-3脂肪酸)值最低。     

大麻对瓜列当和向日葵列当种子萌发诱导作用研究

以宁夏回族自治区固原市当地种植的大麻为材料,采用盆栽试验探索大麻在不同生育期(苗期、快速生长期、开花期)的根际土、根、茎及叶的甲醇和水提取液对瓜列当和向日葵列当种子萌发的刺激效果。结果表明:根际土提取液刺激瓜列当种子的发芽率大于向日葵列当。大麻植株的甲醇和水提取液刺激瓜列当种子发芽率高低顺序为根茎叶,其中甲醇提取液刺激列当种子萌发率高于水提取液。根与茎的甲醇提取液刺激瓜列当和向日葵列当种子发芽率均显著相关(R2=0.833 6,P0.001和R2=0.544 4,P0.05)。植株的甲醇提取液对瓜列当种子的萌发诱导作用在快速生长期最强(45.2%),而向日葵列当种子的萌发诱导作用则在苗期最强(41.5%),水提取液对瓜列当及向日葵列当种子萌发诱导作用均在苗期表现为最强,发芽率分别为53.6%和23.7%。本研究结果表明,大麻在苗期和快速生长期可以作为列当的"捕获"作物,结论可为生物防除寄生杂草列当提供科学依据。     

家庭压力烹调对绿豆抗氧化能力的影响

研究家庭压力烹调对绿豆抗氧化成分及抗氧化能力的影响。以常压烹调为对照,检测不同压力和时间烹调后的总多酚、总黄酮含量及DPPH自由基清除能力、铁还原抗氧化能力(FRAP)、氧自由基吸收能力(ORAC)。结果显示:和总酚含量相比,总黄酮含量与3种抗氧化能力指标均有最高的相关性。与生样相比,除总多酚外,各烹调处理的总黄酮和各抗氧化能力均有下降。总体而言,家庭压力烹调对抗氧化物质和抗氧化能力的保存效果与常压蒸煮烹调差异幅度不大。     

Chromosome Mapping,Expression and Polymorphism Analysis of CRABP1 Gene in Pigs

Cellular retinoic acid-binding protein 1 (CRABP1) is a well-conserved member of cytosolic lipid-binding protein family. It is an important modulator of retinoic acid signaling. Long serial analysis of gene expression (LongSAGE) analysis suggested that CRABP1 gene was differentially expressed during prenatal skeletal muscle development in porcine. Here, we obtained the full-length coding region sequence and genomic sequence of the porcine CRABP1 gene and analyzed its genomic structures. Subsequently, we examined CRABP1 chromosome assignment using INRA-University of Minnesota 7 000 porcine radiation hybrid panel (IMpRH) and explored its tissue distribution in adult Tongcheng pigs and dynamical expression profiles in prenatal skeletal muscle (33, 65 and 90 days post coitus, dpc) from Landrace (lean-type) (described as L33, L65 and L90) and Tongcheng pigs (obese-type) (described as T33, T65 and T90). The CRABP1 gene was mapped to chromosome 7q11-q23 and closely linked to the microsatellite marker SWR1928. Quantitative real-time PCR showed that CRABP1 mRNA was highly expressed in lung and stomach, moderately expressed in placenta and uterus, and weakly expressed in other tissues. Moreover, CRABP1 gene was down-regulated during prenatal skeletal muscle development in both Landrace and Tongcheng pigs and it was expressed much higher in T33 than L33. Two single-nucleotide polymorphisms (SNPs) were detected by sequencing and mass spectrometry methods, allele frequency analysis indicated that g. 281 (G>A) and g. 2992 (G>A) were deviated from Hardy-Weinberg equilibrium in the Landrace and DLY (Duroc×(Landrace×Yorkshire)) pig breeds.     

添加不饱和脂肪酸对酿酒酵母胞内脂肪酸成分和葡萄酒香气的影响

【目的】研究葡萄汁中不饱和脂肪酸（Unsaturated fatty acids,UFAs,包括油酸、亚油酸和α-亚麻酸）含量同时变化对葡萄酒发酵过程中酿酒酵母胞内脂肪酸成分和酿酒香气的影响,为提高葡萄酒品质提供参考。【方法】选用‘美乐’葡萄（Vitis vinifera L.）汁为培养基,试验设置对照组（不添加UFAs,CK）、低浓度UFAs添加组（LFG）和高浓度UFAs添加组（HFG）,比较葡萄酒酒精发酵过程中3个处理组间酵母（Saccharomyces cerevisiae EC1118）生长（OD₆₀₀）、细胞内脂肪酸成分以及酿酒香气成分的差异。【结果】提高UFAs浓度能够促进酵母细胞生长以及对UFAs的吸收,使胞内UFAs含量迅速增加,但抑制饱和脂肪酸（C4:0-C24:0）的合成。分析UFAs对葡萄酒香气物质的影响发现,高浓度UFAs能够促进酵母高级醇和乙醇酯类（包括己酸乙酯、辛酸乙酯和癸酸乙酯）香气的产生,但抑制了中短链脂肪酸（medium-chain fatty acids,MCFAs,C4:0-C12:0）的产生,对来源于葡萄果实的醛类、单萜和降异戊二烯香气的影响较小。【结论】提高葡萄汁初始UFAs含量能够促进细胞生长,提高葡萄酒发酵速度,有利于乙醇酯类香气物质的合成,从而增强葡萄酒的果香、花香和甜香特征。因此,调控葡萄或葡萄汁中不饱和脂肪酸浓度可以作为调控葡萄酒香气品质的一种重要手段。     

麻疯树树皮的挥发性化学成分研究

采用乙醇加热回流法提取麻疯树树皮中的挥发性成分,利用气相色谱-质谱联用仪(GC-MS)及GC对其提取物化学成分进行了解析,分离鉴定化合物的组成及相对含量。从麻疯树树皮的挥发性物质中分离出56个色谱峰,鉴定出37种化合物。化合物类型包括醛、酮、酯、萜类化合物、甾醇类、脂肪酸、烷烃、烯烃、芳香族化合物等,实验证明乙醇加热回流提取是一种提取植物挥发性成分很有效的方法。麻疯树皮的提取物中发现了多种具有开发价值的三萜类和植物甾醇类物质,3个地点采集的麻疯树树皮的化合物组成和相对含量差异不明显,为了解麻疯树的化学物质基础和进一步开发研究提供了理论依据。     

家庭烹饪时盐、醋对蔬菜中Vc含量的影响

[目的]了解盐和醋在家庭烹饪过程中对蔬菜中Vc含量的影响。[方法]用2,4-二硝基苯肼分光光度法测定Vc含量。[结果]同种新鲜蔬菜,盐和醋对其Vc含量有明显影响。加盐或醋煮后,牛心菜和冬瓜的Vc含量明显升高,茭菜和菠菜的Vc含量降低。加醋煮过后,青菜的Vc含量也降低。不加盐和醋煮后,冬瓜、菠菜熟菜的Vc含量低于汤,茭菜熟菜的Vc含量略高于汤。加盐煮后,菠菜、冬瓜熟菜的Vc含量低于汤,茭菜、牛心菜熟菜的Vc含量高于汤。加醋煮后,冬瓜和茭菜熟菜的Vc含量都低于汤。加或不加盐和醋煮后,青菜熟菜的Vc含量高于汤。[结论]该研究为家庭烹饪时合理使用盐和醋及认识各类熟菜和菜汤中的Vc含量提供了一定的参考依据。     

小刺猴头菌发酵浸膏多糖对肉鸡脂肪沉积的影响

为研究小刺猴头菌发酵浸膏多糖(Polysaccharides from the fermentation extract of Hericium caputmedusae,HFP)对肉鸡血清脂类指标、腹脂沉积、盲肠短链脂肪酸以及肝脏、肌肉、粪便中脂肪含量的影响,选用1日龄AA肉鸡240只,随机分为4个处理,每处理3个重复,每重复20只,分别饲喂含HFP为0、0.1%、0.3%和0.5%的日粮,试验期为42d。结果表明:1)日粮中添加HFP可显著降低14、28和42日龄肉鸡血液甘油三酯(TG)含量(P0.05),0.3%和0.5%水平的HFP添加组可显著降低肉鸡肝脏TG含量(P0.05);2)0.3%和0.5%水平的HFP添加组肉鸡的腹脂率显著低于对照组(P0.05);3)日粮中添加HFP对肉鸡体重、腿肌脂肪含量、胸肌脂肪含量、粪便脂肪含量无显著影响(P0.05);4)添加HFP可显著增加肉鸡盲肠丙酸含量(P0.05),显著降低盲肠乙酸和丙酸的比例(P0.05);5)变量间相关性分析表明,14日龄时,肉鸡盲肠丙酸含量与腹脂率显著负相关(r=-0.992),乙酸和丙酸的比例与腹脂率显著正相关(r=0.989);28日龄时,盲肠丙酸含量与血液TG含量显著负相关(r=-0.985),乙酸和丙酸的比例与血液TG含量显著正相关(r=0.996);42日龄时,乙酸和丙酸的比例分别与血液TG含量、腹脂率显著正相关(r=0.951,0.979)。以上结果提示,在肉鸡日粮中添加HFP可以显著降低血液TG含量,降低腹脂沉积,可能是通过调节肉鸡盲肠短链脂肪酸的含量和比例而促进机体脂类代谢。     

Response of Cytochrome P450 Expression to Maize Volatiles in Helicoverpa armigera (Hübner)

The 7-ethoxycoumarin O-deethylase (ECOD) activities of cytochrome P450s and differential expression of six cytochrome P450 genes induced by the volatiles from both damaged and undamaged maize plants were investigated in the cotton bollworm, Helicoverpa armigera (Hübner). The ECOD activity changed with time of exposure to maize volatiles. At 36 h after cotton bollworm larvae exposure to maize volatiles, the ECOD activities in cotton bollworm damaged and artificially damaged groups were 2.36 and 4.53 times higher than the control group respectively. The relative expression levels of CYP4S1, CYP6B2 and CYP6B7 in the cotton bollworm were significantly increased in artificially damaged plant group, which was 2.93, 5.09 and 10.66 times higher than that in the control group, respectively. The expression levels of CYP6B2, CYP6B6, CYP9A12, and CYP9A14 were much lower in the larvae exposure to volatiles from both healthy and pest damaged maize seedlings than in the control group at 12 h after larvae exposure to maize volatiles. For the cotton bollworm damaged maize group, the expression of CYP4S1 and CYP9A14 increased.