Volumn Content

FOOD SCIENCE 2002 Vol.23 Please wait a minute... For Selected: Download Citations EndNote Ris BibTeX Toggle Thumbnails Select Study on the Influence of Trace Metals to the Oxidization Stability of CTCBE(Ⅰ) LI Yan-Ping, GAO Yin-Yu, HE Xiao-Li, CHEN Cai-Shui, ZHANG Xin-Quan, TONG Ying-Dong FOOD SCIENCE    2002, 23 (1): 23-26.   Abstract （1079）   HTML （1）    PDF（pc） （181KB）（208）       Knowledge map    Save s Trace metals in oils are a kind of important factor of oils’ oxidization stability.To evaluate the quality of CTCBE and CB,trace metals(Cu、Fe、Co etc)from oils were determined by ICPMS,and their oxidization stability was compared by oven method.The results showed that most of these metals in CTCBE and CB were in low concentration,but active Cu、Fe、were in high concentration,especially in CB. However,CB’s stability was high,where as CTCBE was easily oxidized. Related Articles | Metrics Select Study on Inter-complexes and Sediments between Tea Polyphenols and Different Protein Recoveries HUANG Hui-Hua, WANG Shao-Bin, WANG Zhi, LIANG Han-Hua FOOD SCIENCE    2002, 23 (1): 26-30.   Abstract （1173）   HTML （0）    PDF（pc） （297KB）（188）       Knowledge map    Save Tea polyphenols composed of five individual catechins were abstracted from green tea and used to complex with papain,bromelain,trypsin,casein,cytochrome C,α-amylase and isolates of soy protein.It was found that tea polyphenols were haze-active when complexed with the proteins. By assaying complex as and sediments the maximum protein recoveries for bromelain,trypsin,casein,cytochrome C and isolates of soy protein were 60%,8%,7%,20%,20% at various tea polyphenols concentrations of 0.7%,0.5%,0.5%,0.8% and 0.8% respectively.Tea polyphenols showed no inhibition for the activity of α-amylse from Aspergillus Oryzae and the activity recoveries of α-amylase and papain reached 71% and 78% respectively at tea polyphenols concentrations of 0.3% and 0.7%. Related Articles | Metrics Select The Effects of Various Starches on the Sweet Potato Flour Gelatinization Properties LEI Ming, LU Xiao-Li, HE Zi-Xin FOOD SCIENCE    2002, 23 (1): 31-33.   Abstract （890）   HTML （0）    PDF（pc） （157KB）（353）       Knowledge map    Save The effects of various starches on the sweet potato flour gelatinization properties tested by Brabender Viscograph were investigated. The starch of potato or sweet potato could make its flour gelatinization temperature drop,but corn or cassava starch would make it go up;The starch of sweet potato or corn could make the sweet potato flour gelatinization time longer. Add various starches could make the sweet potato flour valley viscosity increase. The starch of potato or corn could also in crease its peak value viscosity, but the viscosity break towin was low in corn starch,while its valley viscosity was high. Related Articles | Metrics Select Effects of Conditioning Time of Beef Quality LIU Li, ZHOU Guang-Hong, WANG Li-Zhe, CHENG Qiao-Fen, TANG Xiao-Yan, ZHANG Meng-Han FOOD SCIENCE    2002, 23 (1): 33-36.   Abstract （950）   HTML （0）    PDF（pc） （208KB）（277）       Knowledge map    Save The effects of conditioning time for 1d、3d and 7d on beef quality were investigated,such as pH value,shear force,myofibre fragmentation index,soluble collegen and the myofibre microstructunre.The results Indicated that the conditioning time showed significant effects on all physico-chemical parameters of beef quality.That is to say,the longer the conditioning time provailed,the more significant the changes showed.So we could conclude that post-mortem conditioning was one of the critical control pointo to improve beef quality and produce high quality beef. Related Articles | Metrics Select Studies on the Microwave Effect on the Tea-polyphenol’s Structure and its Catechin Composition WANG Xing-Ping, ZHOU Zhi, ZHANG Jia-Nian FOOD SCIENCE    2002, 23 (1): 37-39.   Abstract （969）   HTML （0）    PDF（pc） （139KB）（268）       Knowledge map    Save Using green tea as raw material,the effect of microwave treatment on tea-polyphenol’s structure and its catechin composition was studied.The result showed that green tea was treated by microwave in a relative short time,the chemical structure of TP was changed little,but ist main constituent catechin composition was changed.There was a slight decrease in the two compositions of EGCG and ECG in the amount of 3.5 percent and 3.4 percent respectively.GCG appeared and the increased was 5.2 percent.But in comparison with boiling-water extraction in 0.5h,the degree of the change in the composition of catechin was lower. Related Articles | Metrics Select Effect of Preparing Condition and Main Component of Food on CPPs Postpone Calcium Phosphate Precipitating HU Zhi-He, PANG Guang-Chang, YAN Xi-Shuang, CHEN Qing-Sen, TANG Wen-Lan, SHEN Jian-Wei FOOD SCIENCE    2002, 23 (1): 39-43.   Abstract （966）   HTML （0）    PDF（pc） （256KB）（230）       Knowledge map    Save It was studied that Effct of preparing condition (temperature and value of pH) and main component (glucose,sugar,starch and protein) of food and viamin C and sodium bezoate on CPPs postponing calcium phosphate.the result of study show the temperatue was lower than 100℃ haven’t affect to CPPs;CPPs can still postpone calcium phosphate precipiating under the condition of pH8～9,it is better that applying CPPs in food wihch contains higher protein and lower starch. Related Articles | Metrics Select Study on the Scavenging Activity on Hydroxyl Radical of Enzymic Hydrolysates of Soy Protein Isolates CHEN Mei-Zhen, YU Jie, GUO Hui-Min FOOD SCIENCE    2002, 23 (1): 43-47.   Abstract （862）   HTML （0）    PDF（pc） （266KB）（213）       Knowledge map    Save The scavenging activity of enzymic hydrolysates of the soy protein isolates on hydroxyl radical (•OH)of Fenton reaction was studied by colorimetric.The results showed that the hydrolysates could scavenge •OH.The hydrolysates of hydrolyzed SPI by using papain for 15min showed the strongest scavenging activity as 56.5%.The mixed hydrolysates were fractionaled with a sephdes G-50 resin with considerable variations in antioxidant actvity existed among different peptide fractions.Molecular weights of the fractions were measured by sodium dodecyl sulfate-Polyacrylamide gel electrophoresis,and showed that the polypeptides at 11.355KD～5.154KD had the best antioxidant activity with the sangnging activity on hydroxyl radical as 60.4%. Related Articles | Metrics Select Kinetics of Xanthan Gum Fermentation by Xanthomonas campestris—9002 LI Bai-Lin, KANG Yong-Xin, LUO Yan-Yan, XU Ming-Quan FOOD SCIENCE    2002, 23 (1): 47-51.   Abstract （934）   HTML （2）    PDF（pc） （237KB）（178）       Knowledge map    Save The relationships between various parameters and the dilution rate were investigated in chemostat culture system.The results showed that the maximum specific growth rate was μmax=0.0215h-1,substrate constant Ks=4.476,yield of the substrate YGmax=0.062g/g and maintenance coefficient m=0.1543g/g•h and the best theory dilution rate,Dm=0.1376h-1.The results of specific growth rate of Xanthan gum,biomass productivity,remanent sugar and viscosity were also studied. Related Articles | Metrics Select Factors Study on Stability Improvement of W/O/W Multiple Emulsions LI Guang-Shui, SHAO Guo-Quan, YONG Guo-Ping, FANG Zhi-Yong, LIN Hui FOOD SCIENCE    2002, 23 (1): 51-53.   Abstract （1369）   HTML （0）    PDF（pc） （144KB）（255）       Knowledge map    Save In this paper,the factors of influencing the stability of W/O/W multiple emulsions were stdied.The tests showed that the suitable conditions of preparing W/O/W multiple emulsions were:temperature 40℃,pH2.5,time of stirring W/O/W 25min,first phase volume ratio 0.48 and second phase volume ratio 0.66. Related Articles | Metrics Select Study on Degree of Homogeneity of Pre-Mixed Nutrients as the Index of Quality Control DONG Hao-Yu, LIU Jian-Yu, LI Yu-Zhu, HUO Jun-Sheng FOOD SCIENCE    2002, 23 (1): 53-55.   Abstract （835）   HTML （0）    PDF（pc） （156KB）（171）       Knowledge map    Save By introducting and measuring "M",the degree of homogeneity of pre-mixed nutrients,we could quantitatively check the degree of homogeneity of the nutrients mixed. Related Articles | Metrics Select Study on Antioxidation Effect of a Complex Natural Antioxiant LI Ai-Jun, OU Shi-Yi , LUO Ze-Rong, LIU Hong FOOD SCIENCE    2002, 23 (1): 55-58.   Abstract （863）   HTML （0）    PDF（pc） （219KB）（258）       Knowledge map    Save In this paper,the antioxidation effect of a complex natural antioxidant on unsaturated lipids was studied.It was composed of tea polyphenols,soybean phospholipids,ascorbic acid and garlic extract.Its antioxidative effect was obviously better than that of BHA,BHT,PG,mixed tocopherols and tea polyphenols.Moreover,it could recover polyunsaturated fatty acids from their peroxides to a certain degree.Its mechanism was analyzed as the good ability to reduce oxides,to extinguish free radicals and to enhance the synergic effects among elements. Related Articles | Metrics Select Adsorption Study on Raphanus Pigment Extract by DA101 Macroporous Resin XU Zhong, ZHANG Ya-Li FOOD SCIENCE    2002, 23 (1): 59-60.   Abstract （822）   HTML （0）    PDF（pc） （89KB）（181）       Knowledge map    Save The extration of raphanus staivusl pigment by macroporous resin was investigated.The absorption capacity of the resin was determined to be 0.085g/ml resin.The ethyl alcohol-acid was used for colouring agent desorption.The effect of flow rate and concentration of ethyl alcohol on desorption of pigment was studied too. Related Articles | Metrics Select Evaluation of Process and Properties of Encapsulated Propolis Extract Powder YOU Hai, ZHENG Wei-Wan, GAO Yin-Yu FOOD SCIENCE    2002, 23 (1): 61-64.   Abstract （1363）   HTML （2）    PDF（pc） （205KB）（264）       Knowledge map    Save The microencapsulation of a propolis extract was investigated and the procedure of production and properties of encapsulated propolis extract powder were evaluated. The results showed that encapsulation rate of encapsulated propolis extracts powder was up to 95% and the products showed good solubility and dispersion in water. Related Articles | Metrics Select Research on Liquid Submergred Fermentation Conditions for Tremella Facifamis Berk WU Da-Kang, ZHANG Jiu-Chun, YANG Xiao-Li FOOD SCIENCE    2002, 23 (1): 64-69.   Abstract （1158）   HTML （0）    PDF（pc） （290KB）（215）       Knowledge map    Save In this paper,we studied the liquid submerged fermentation process conditions for Tremella facifamis Berk As5.526.Through one-factor experiments,we determined that 0.5% concentration of β-CD thicker is added to liquid medium;and through othogonal experiments L9(33),we determined the optimal formations of oxygen-supplying for shaker:oscillation frequency is 200r/min,500ml flask contatins 150ml meedium,five layers of tela are used.The peloton should be plenty and small,and at high thalline concentration.Thus,the content of dry weight of thalline amounts to 0.5g/100ml,and total sugar to 5.5mg/ml.Moreover,through many experiments,subcultivation period is 36 hours,inoculum concentration is 5%,fermentation temperature is from 24℃ to 26℃,the value of pH is from 6 to 7,fermentation cycle is 72 hours.That is considered as optimum conditions for Tremella facifamis Berk As5.526. Related Articles | Metrics Select Study on the Extracting Technology of Functional Components from Lotus Leaf CHEN Hai-Guang, YU Yi-Gang, ZENG Qing-Xiao FOOD SCIENCE    2002, 23 (1): 69-72.   Abstract （880）   HTML （0）    PDF（pc） （180KB）（256）       Knowledge map    Save This article studied the extracting technology on flavone compounds and alkaloids from lotus leaf.The results showed that while the extracting water was thirty times as much,at 80℃ for 1.5hr,the optimum extracting rate was obtatined. Related Articles | Metrics Select Research on the Hot Water Extraction of Water-Soluble Polysaccharides of Cassia Seeds DENG Ze-Yuan, LIU Juan, YU Ying-Li, LUO Ming-Zu FOOD SCIENCE    2002, 23 (1): 72-75.   Abstract （1051）   HTML （0）    PDF（pc） （183KB）（212）       Knowledge map    Save The hot water extraction of the water-soluble polysaccharides from Cassia seeds was studied.The effects of four factors such as the temperature of extraction,the proportion of water volume,the time of extraction,the number of extractions on the extraction of the water-soluble polyccharides were investigated.with the orthogonal design of L9(34),the optimum conditions of extraction were obtained as follows:adding 30 times water as much as Cassia in 80℃ for 2.5 hours by 2 times extraction. Related Articles | Metrics Select Absorbing and Separating of the Rose Plum Red Pigment by Resin PENG Yong-Fang, LI Wei-Li, MA Yin-Hai, YAN Xiao-Jin FOOD SCIENCE    2002, 23 (1): 75-77.   Abstract （850）   HTML （0）    PDF（pc） （144KB）（198）       Knowledge map    Save This article studied absorbing and separating of the rose plum red Pigment by resin.We compared the three resins.The results showed that X-5 resin has the best performance of absorbing on the pigment.In the course of desorbing the absorbed pigment with 70% ethanol,X-5 resin showed a fairly good character of stabilization.After using of 22 times,the absorption factor was not changed. Related Articles | Metrics Select Study on Clarification Effects of Different Ultrafil Tration Membranes Molecular Weight Cut-offs for the Pumpkin Clear Juice CHEN Shao-Zhou, CAI Tong-Yi, NI Yuan-Ying, YAN Hong FOOD SCIENCE    2002, 23 (1): 77-80.   Abstract （1009）   HTML （0）    PDF（pc） （186KB）（195）       Knowledge map    Save The quality and stability of pumpkin juice clarified by using different flat membranes PSA15,000,PS30,000,PS60,000 and 80,000daltons molecular weight cut-off (MWCO) were investigated.The transmittancy(λ=420nm) increased from 78.9% in raw juice to 99.4%,98.9%,98.7% and 86.9% respectively by the membranes indicated above.There were no significant changes in the soluble solids,reducing sugar,pH,minerals and total acidity except protein and pectin.Only by mears of PSA15,000,PS30,000 membranes,there were no haze and sediment in ultrafiltered jujces after stored at room temprature for 4 moths. Related Articles | Metrics Select Study on Effects of the Fixing Technology on the Active Components of Green Eucommia Tea HUANG You-Yi, LUO Xin-Fei, YANG Yong-Xue, LIU Bo, LI Hong-Fa, JI Zhi-Xia FOOD SCIENCE    2002, 23 (1): 80-84.   Abstract （1087）   HTML （0）    PDF（pc） （234KB）（188）       Knowledge map    Save Effects of the fixing technology on the active components of green Eucommia tea were discussed.The results showed:1)It was helpful to abate the loss of the active components of green Eucommia tea fixed by redrying machinery directly;2)Low fixing temperature and short fixing time were more useful to retain theactive components of green Eucommia tea,while the optimum fixing conditions were 100℃,3min Related Articles | Metrics Select Study on Nutrition Fortified Rice Frying-Poping Snack DENG Fang-Ming, YIN Hua, YANG Qin-Jia FOOD SCIENCE    2002, 23 (1): 84-86.   Abstract （885）   HTML （1）    PDF（pc） （141KB）（254）       Knowledge map    Save This paper studied processing technology of rice frying-poping snack,fortified with calcium lactate,ferric ammonium citrate and soybeen flour,by orthogoual experiment. Related Articles | Metrics Select Research on the Technique of Peeling the Walnut YAN Pei-Feng, XING Shu-Jie, LIU Kai-Hua, GAO Han FOOD SCIENCE    2002, 23 (1): 86-88.   Abstract （945）   HTML （0）    PDF（pc） （125KB）（193）       Knowledge map    Save This poper studied the technique of peeling the walnut.Research showed:It resulted well to peel the skin by the immersion of the Na2CO3 and Ca(OH)2.After the pelling the colour was protected by the NaHSO3 solufion This could effectively prevent the walnut from browning after the honey canning. Related Articles | Metrics Select Study on Methods to Remove Protein from Lily-Polysaccharides LIU Cheng-Mei, WAN Yin, TU Zong-Cai, FU Gui-Ming FOOD SCIENCE    2002, 23 (1): 89-91.   Abstract （892）   HTML （0）    PDF（pc） （100KB）（219）       Knowledge map    Save This study used several methods to remove protein from Lily-polysaccharides.The results showed that the method of Enzyme-Severing was the best one in comparson with several other methods.The method of Enzyme-severing was effective method to remove protein from plant-polysaccharides. Related Articles | Metrics Select Additives Affecting Nonenzymatic Browning of Apple Juice during Processing MA Xia, GUAN Feng-Mei, WANG Rui-Ming FOOD SCIENCE    2002, 23 (1): 91-93.   Abstract （960）   HTML （0）    PDF（pc） （138KB）（201）       Knowledge map    Save The additives would greatly affect NEB of apple juice during processing.Treatment with EDTA-Na2,citric acid and CaCl2 in Golden Delicious apple could decrease NEB though milling.The optimum combination was:0.03mol/L CaCl2+0.03mol/L EDTA-Na2+0.005 citric acid(A420 was 0.100).As for the Fuji apple it was:0.06mol/L CaCl2+0.06mol/L EDTA-Na2+0.005mol/L citric acid (A420 was 0.075).Treatment with NaHSO3,Cys and VC could also decrease NEB.The optimum combination was:0.001mol/L NaHSO3+380mg/ml Cys+0.06mol/L VC(A420 was 0.231). Related Articles | Metrics Select Studies on the Nourishing Wine Made of Longan and Glutinous Rice WANG Ling, LIN Yue, MO Jie-Xia, SHANG Yun-Qing FOOD SCIENCE    2002, 23 (1): 93-96.   Abstract （1004）   HTML （0）    PDF（pc） （187KB）（307）       Knowledge map    Save Glutinous rice and longan as raw materials could can be made into sweet fermented glutinous rice wine and longan fruit juice respectively after separate operations.Then the nourishing wine could be produced after the two semi-manufactrued goods having been mixed in certain proportion and fermented.It studied the effect on the quality of longan fruit juice to be fermented in different proportions.It determined the proportion of the fermented liquor,ferment temperature and ferment time through orthogonal experiments,then determined the changes of sugar,alcohol quantity and total acid in the fermented liquor during the process of ferment.It also analyzed the nnutrients in the nourishing wine. Related Articles | Metrics Select Study on New Needle-type Nicotine Chemical Sensor JIANG Shao-Tong, YANG Jun, PAN Li-Jun, ZHANG You-Jin FOOD SCIENCE    2002, 23 (1): 97-99.   Abstract （1048）   HTML （1）    PDF（pc） （149KB）（181）       Knowledge map    Save The preparation of a new needle-type nicotine chemical sensor based on a needle wire modified with a polymer material was used as basis electrode. A layer of PVC membrane containing silicotungstic acid and plasticizer was coated on the surface the basis electrode.At pH4.5～7.0, this sensor showed a rapid and near-Nernstian response to nicotine cation in the concentration range of 5.0×10-5～1.0×10-1mol/L ,with a slope of 57.1 mV/dec. In this work ,it described the needle-type nicotine chemical sensor characteristics when nano-material SiO2 particles were compounded with PVC sensitive membrane.It exhibited that nano-material SiO2 particles could shorten response time and improve stability of the sensor. Related Articles | Metrics Select Study on Qualitative Detection of Genetically Modified Food HUANG Dong-Dong, LU Zhen-Yue , WANG Qing-Hua, ZHOU Da-Min FOOD SCIENCE    2002, 23 (1): 99-101.   Abstract （886）   HTML （0）    PDF（pc） （141KB）（177）       Knowledge map    Save The method was based on using the polymerase chain reaction(PCR)to determine the 35S promoter and the NOS terminator for detection of GMOs.Reference materials were produced and derived from genetically modified soy beans and maize(from Fluka)as control.correction identification of samples containing 0%,1%,2%,5%GMO was obtained for both soy beans and maize.The described method enabled a highly sensitive and specific detection of GMOs and thus provided a useful tool for routine analysis of raw and processed food products. Related Articles | Metrics Select Spectrophotometric Determination of Micro-Amount of Anisaldehyde by Condensation Reaction with Tba WEI Xiao-Ping, LI Jian-Ping, LAN Xiao-Yue FOOD SCIENCE    2002, 23 (1): 101-103.   Abstract （790）   HTML （0）    PDF（pc） （128KB）（180）       Knowledge map    Save A spectrophotometric method for the determination of anisaldehyde in foods has been.developed.The procedure.was based on the rapid reaction between anisaldehyde and thiobarbituric acid in 0.04mol/L HCl.A colorful product was produced and exhibitd a maximum absorption wavelength at 415nm.Beer’s law is obeyed over the range 2×10-6～1×10-4mol/L anisaldehyde.The proposed method was sensitive,selective and simple.The method could be used to determine anisaldehyde in icecream and snowberry. Related Articles | Metrics Select Identification of the Staple Sterol of Deshelled Oat Seeds and Its Functional Assay HONG Qing-Ci, WANG Mei, JIANG Wei, ZHOU Zhe FOOD SCIENCE    2002, 23 (1): 103-106.   Abstract （1086）   HTML （0）    PDF（pc） （171KB）（184）       Knowledge map    Save This paper studied on oat oil from deshelled oat seeds by petroleum ether extraction.After saponification,non-saponifiable matter was extracted .GC/MSD identification showed that the principal composition was β-sitosterol.according to adding-test and bacteriostatic test,we found that β-sitosterol had some antioxidant and bacteriostatic effcts.And the function was enhanced when its concentration was increased. Related Articles | Metrics Select Analysis on the Factors Affectig the Determination of Palm Oil’s Melting Point YU Ye, LIU Yi-Jun FOOD SCIENCE    2002, 23 (1): 107-108.   Abstract （1151）   HTML （0）    PDF（pc） （113KB）（196）       Knowledge map    Save Key points were discussed in the determination process of palm oil’s melting point.Detailed analysis was carried out about selection of experimental materials,preparation of sample and capillary tube as well as solidification of sample this analysis would be a guide to the pratical oil′s melting point test. Related Articles | Metrics Select Analysis of Polyglycerol Fatty Acid Ester YANG Ji-Sheng, ZHANG Jun-Gui, XU Yi-Yun, NI Yong-Quan FOOD SCIENCE    2002, 23 (1): 108-111.   Abstract （2318）   HTML （3）    PDF（pc） （183KB）（274）       Knowledge map    Save MS and HPLC-MS techniques are applied in the determination of polyglycerol fatty acid ester.The component of polyglycerol ester can be analyzed by injecting sample directly in the APCI mass spectrometry .Esters in polyglycerol esters of fatty acids can probably be quantified respectively by selective ion diagram. Related Articles | Metrics Select Capillary Electrophoresis Analyses of Lead,Cadmium and Copper in Milk Powder YUAN Dao-Qiang FOOD SCIENCE    2002, 23 (1): 111-114.   Abstract （914）   HTML （0）    PDF（pc） （181KB）（202）       Knowledge map    Save Capillaryzoneelectrophoresis(CZE)wasusedtodetermineLead,CadmiumandCopperinmilkpowder.Inthesolution(pH=4.0)containing10mmol/Lofbenzylamineand10mmol/Lofglycolicacid,3inonicsampleswereseparatedin12min,detectedat214nmbyindirectUVabsorption,andquantifiedexternally.Samplesweredetermined5timeswithRSDlowerthan1.6%and97.8%～102.2%recoverd.Theresultshowedthatthemethodwasconvenientandrapidwithhighsensitivity,goodreproductivityandlowcost. Related Articles | Metrics Select Assay Study on Monose Content in Honey by HPCE GENG Yue, ZHAO Xiang-Xuan, HUA Yi-Shan, WU Jin-En, SU Shan-Yao FOOD SCIENCE    2002, 23 (1): 114-117.   Abstract （1098）   HTML （0）    PDF（pc） （181KB）（199）       Knowledge map    Save With rhanose as internal standard,derived by α-naphthylamine,the contents of glucose and fructose in five honey samples have been analyzed by HPCE.It showed that this method has achieved satisfactory separation electrogram and precision quantiative results. Related Articles | Metrics Select Study on Volatile Compounds of Yeast Extract-Enzymatically Hydrolyzed Pork-HVP Maillard Reaction System SONG Huan-Lu, LIAO Guo-Hong, YANG Cheng-Dui FOOD SCIENCE    2002, 23 (1): 117-122.   Abstract （1402）   HTML （0）    PDF（pc） （211KB）（269）       Knowledge map    Save The isolation & identification of volatile compounds were made on two Mailand reaction systems,namely:yeast extract -enzymatically hydrolyzed pork-HVP Maillard reaction system and enzymatically hydrolyzed pork-HVP Maillard reaction system as control.2-Methyl-3-furanthiol,2-acetylfuran,2-methyl-tetrahydrothiopen-3-one ,phenylacetaldehyde,3-methyl-2-thiopenecarboxaldehyde,3-ethyl-2-thiopenecarboxaldehyde,trans-anethole,bis-(2-methyl-4,5-dihydro-3-furlyl)-disulphide,bis-(2-methyl-3-furyl)-disulphide,furfuryl thiol,bis(2-furfuryl)disulfide,hexadecanal,octadecanal,et al.were identified.On heating,the yeast extract-enzymatically hydrolyzed pork-HVP Maillard reaction system produced more meat flavor compounds but the contents of several key meat flavor compouns produced from enzymatically hydrolyzed pork-HVP Maillard reaction system were much higher than the former. Related Articles | Metrics Select Study of the GC Determination of Iodine in Iodized Salt HUANG Hui-Qiu FOOD SCIENCE    2002, 23 (1): 122-123.   Abstract （768）   HTML （5）    PDF（pc） （85KB）（187）       Knowledge map    Save A method for the determination of iodine in iodized salt by gas chromatography was reported in this paper.The linear range of the method was 0～100μg/L,the detection limit was 3μg/L,the recoveries were between 97.7%～102.7% and the RSDs were 4.25%(25μg/L)and 2.19%(70μg/L).The method was simple,rapid and reliable. Related Articles | Metrics Select Effect of Ethanol treatment in Controlling Superficial Scald of “Red Star" Apples TONG Shi-Sheng, ZHAO Yu-Mei, FENG Shuang-Qing FOOD SCIENCE    2002, 23 (1): 124-127.   Abstract （1101）   HTML （0）    PDF（pc） （201KB）（186）       Knowledge map    Save Studies on Red Star apples suggested that ethanol vapor treatment could controls superficial sacld by reducing the production of α-farnesene and preventing its breakdown to conjugated trienes.Ethanol at the concentration of 0,2,4,6 ml/kg apples was placed in dishes in polyethylene bags for apples.The bags were sealed and stored at 18℃ for a week,then the apples were stored at 1℃.There were close and highly significant inverse relationships bvetween the concentration of ethanol in the juice,etylene production and scald.Higher ethanol concentration (4ml/kg or 6ml/kg) treatment decreased the scald rate and incidence Related Articles | Metrics Select Antioxidation Activity Study on Garlic Essential Oil in Peanut Oil LIU Shu-Cheng, LI Yuan-Rui, WANG Li-Hua, YANG Bai-Chong FOOD SCIENCE    2002, 23 (1): 128-131.   Abstract （958）   HTML （0）    PDF（pc） （182KB）（244）       Knowledge map    Save Antioxidation activity of garlic essential oil in peanut oil was studied by using preoxide value(POV)with oven-storage test.The results were:The activity was very strong and was enhanced with the increasing amount of garlic essential oil.Peanut oil with garlic essential oil should be stored in lower temperature.Garlic essential oil with vitamin C or with citric acid or with tartaric acid exhibited remarkable antioxidation activity and synergistic effect in peanut oil.the antioxidation activity of garlic essential oil with synthetic antioxidants(BHA、BHT、PG)was better than single antioxidant.When 0.2% garlic essenhtial oil,or 0.04%garlic essential oil with 0.005%PG was used in the oil,the shelf life of the oil could be prolonged to 24.3 months or 14.1 months at 20℃respectively. Related Articles | Metrics Select Study on Antioxidation Function of Perilla Peel WANG Tian-Yuan FOOD SCIENCE    2002, 23 (1): 131-133.   Abstract （981）   HTML （0）    PDF（pc） （141KB）（220）       Knowledge map    Save By means of experiments,proofs have been found that the perilla peel was of the property of oxidization prevention in oil and other edible products.Perilla peel was a class Ⅰ natural green preservative,thus its use in the place of chemical synthetic preservatives was not only toxic-free and harmless, but also health improving. Related Articles | Metrics Select The Effects of Propolis on Bile Excretion WANG Nan-Zhou, LU Hua-Qiang, ZOU Qin, LIU Dong-Hong FOOD SCIENCE    2002, 23 (1): 133-137.   Abstract （1164）   HTML （0）    PDF（pc） （269KB）（193）       Knowledge map    Save In order to probe into the effects of proplois formulations on animal’s digestive fluids, propolis formulations and compound propolis wer applied in a series of cholagogue tests. The compound propolis preparations used there were confected the propolis with the Chinese herbal medicine, broths of licorice (Radix Glycyrrhizac) roots and herbaceous peony (Radix Glycyrrhizac)roots. The test results proved that propolis formulations, especially compound propolis preparations could stimulate the excretion of bile and other digestive fluids. Related Articles | Metrics Select The Functional Comparison between Fruitbody and Submerge-Cultivated Mycelium of Grifola Frondosa ZHANG Yan, GUO Qian FOOD SCIENCE    2002, 23 (1): 137-139.   Abstract （968）   HTML （2）    PDF（pc） （140KB）（204）       Knowledge map    Save Analysis and content comparison of amino acid and crude polyxaccharide as well as trace elements between fruitbody and submerge-cultivated mycelium of Grifola Frondosa showed that the yowned similar nutrients and heavy metal constitutios except Hg.The contents of As and Pb were greatly lower than these of fruitbody.Therefore,the submerge-cultivated mycelium of Grifola Frondosa was capable to be substituted for fruitbody to be used material for products development. Related Articles | Metrics Select Study on Bones Food to the Improvement of the Children’s Nutrition Conditions PING Bo, DOU Qi-Ping, MAO Xing-Hua, QI Li-Ya, ZHANG Su-Qiong FOOD SCIENCE    2002, 23 (1): 140-143.   Abstract （837）   HTML （0）    PDF（pc） （216KB）（202）       Knowledge map    Save Objective To investigate the improvement of the bones food(FB)on the effects of the childrent′s mutrition condition,Method for 262 children of age 2 to 7 years,the diets were supplemented with 50 g BF.The children were selected and divided into three groups for three months trial,The tial group per person could be supplemented 200 mg Calcium and 100 mg phosphous after the 100-days trail observation.The dietary survey,physical examination and the biochermistry test were conductede.Results The children’s nutritional conditions in the trial group were improved after the trial,especially the consmuption of Calcium increased significantly.The consumption of Calcium in group B and group C increased from 9.08 mg/100ml and 8.88mg/100ml to 9.65mg/100ml and 9.73mg/100ml(P<0.01).Height and weight were significantly higher than those before the trial,and higher than the control group.Conclusion The children′s nutrition conditions improved significartly and their health stat us improved greatly.It showed good econonic benefit to exploit and develop the FB. 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