Supported by the National Programs for High Technology Research and Development of China 2011AA100905,by the Program for New Century Excellent Talents in University NCET-11-0665 and by the Research Program of Sate Key Laboratory of Food Science and Technology,Jiangnan University SKLF-ZZA-201201;国家“863计划”2011AA100905;教育部“新世纪优秀人才支持计划”NCET-11-0665;江南大学食品科学与技术国家重点实验室自由探索资助课题SKLF-ZZA-201201