In order to understand the relationships of gel strength (GS) of agar from Gracilaria sjoestedtii Kylin with cold alkaline treatment conditions such as temperature (T), alkali concentration (M) and treatment time (t), 12 uniform design experiments were done, and the experimental results were fitted into the following equation: GS = 27.72 × T + 19.69 × M + 2.75 × t －488.62 (P ＜ 0.0001) using multiple linear regression, which revealed that the three variables made contributions to the dependant variable in the decreasing order of T ＞ M ＞ t. No significant difference was observed between the experimental and the predicted values of GS (P＞0.05) in 7 validation experiments. This demonstrated the excellent reliability of the regression model in predicting GS. This investigation can lay a scientific basis for the optimization of cold alkaline treatment, the improvement of quality and the reduction of production cost of agar from Gracilaria sjoestedtii Kylin.

Water soluble dietary fiber (SDF) is one of the main functional components in peanut hull. In order to obtain this component, one-stage, two-stage and three-stage extraction using citric acid alone, microwave-assisted extraction and ultrasonic extraction were adopted and their effectiveness was comprehensively assessed in terms of two indicators, including SDF extraction yield and non-starch polysaccharide (NSP) content in SDF. Results showed that among these extractions, three-stage extraction presented the highest SDF extraction yield and the largest weighed score of the above indicators, and obtained using microwave-assisted extraction exhibited the highest NSP content in SDF. In addition, SDF was found to have significant radical scavenging capacity against hydroxyl, superoxide anion and DPPH free radicals and excellent ferric-reducing power and molybdenum- reducing power.

In order to promote the deep processing of pumpkin and obtain a high value-added pumkin products, the ultrafiltration of pumpkin polysaccharide (PP) solution was carried out using a self-designed pilot-scale ultrafiltration system, and the permeation flux varying with temperature, time, pressure and feeding concentration was measured. Moreover, the membrane pollution during the ultrafiltration was revealed. Results indicated that permeation flux exhibited an increase with increasing temperature and pressure but a decrease with increasing time and feeding concentration, and a membrane pollution difficult to recover may occur due to prolonged operating time.

Buckwheat stem and leafstalk explants were subjected to callus induction and cell suspension culture. The accumulation of total flavonoids in various explants during the cell suspension culture was compared. Results showed that buckwheat leafstalk callus revealed a total flavonoids content of 58.80 mg/g, which was 3.1 and 3.7 times higher than that in buckwheat leafstalk and stem, respectively, and the total flavonoids content in cell suspension cultures was as high as 90.6 mg/g, which was 1.54 times higher than that in buckwheat leafstalk callus.

Hen＇s egg is one of the most common causes of food allergy. In order to obtain egg white allergens as a material for further studies, three major allergens, i.e., ovalbumin, ovotransferrin and lysozyme, were separated by DEAE-Sepharose FF chromatography, with recovery rates of 87.66%, 55.87 % and 92.80% and purities of higher than 90%, respectively.

This study aimed to establish an optimized method using ultrasonic-assisted alcalase hydrolysis for the preparation of oat-derived ACE inhibitory peptides. On the basis of single factor experiments that were done for exploring the effects of ultrasonic frequency, power and treatment time, temperature, enzymolysis time and enzyme dosage on degree of hydrolysis (DH) of oat and ACE inhibitory activity of products, the interactive effects of four crucial technological parameters, including ultrasonic treatment time and power, temperature and enzymolysis time were assessed by response surface methodology (RSA) involving a three-level central composite design and multiple regression analysis. Results showed that the optimal preparation process of oat-derived ACE inhibitory peptides was based on enzymolysis for 2.25 h at 55.05 ℃ following ultrasonic treatment for 28.40 min at 190.08 W and the same temperature. Under such conditions, oat peptides with 87.50% ACE inhibitory activity and 8 mg/ml concentration were obtained.

With the aim to develop an optimal process using 40% ethanol based on sequential treatment with high speed shear followed by microwave for the extraction of puerarin from Radix Puerariae, root of kudzu [Pueraria lobata (Willd.) Ohwi], which was grown in western Hunan province, this investigation was designed using single factor method, central composite and response surface methodology for exploring the effects of crucial technological parameters, including shearing time, shearing speed, microwave radiation power and radiation time on puerarin extraction. Results showed that the optimum extraction conditions were as follows: shearing time 6 min, shearing speed 6000 r/min, microwave radiation power 467.27 W, and radiation time 20 s. Under such conditions, a content of puerarin in final extract of 2.05 mg/g was obtained.

Based on the training of artificial neural networks (ANNs) using orthogonal arrays, a model for the productivity of small peptides as the output of the input consisting of five technological parameters for papain hydrolysis of Paphia undulate meat developed and validated for reliability using arbitrarily selected specimens. The further optimization of optimal values of these parameters obtained using orthogonal array design was conducted based on the AAN model by means of small-step search. AAN-based optimization gave a productivity of small peptides of 4.944%, higher than the value of 4.670% from orthogonal array optimization. In conclusion, our results reveal that more optimized technological parameters and higher optimization efficiency can be obtained using combined ANNs and orthogonal array design than using orthogonal array design alone.

With the aim to provide valuable experimental support for the application of ultrasonic technique to the sterilization of liquid foods, the effects of ultrasonic treatment conditions, such as treatment time, ultrasonic intensity and duty cycle on total bacterial count in carrot juice were investigated by single factor and orthogonal array methods. Results showed that the optimized ultrasonic treatment for 10 min with 0.7 duty cycle and 200 W/cm2 ultrasonic intensity resulted in an optimal sterilization effect. In addition, in comparison with high temperature treatment, ultrasonic treatment could effectively reduce the loss of β- carotene in carrot juice, thereby favoring the retention of nutritional quality.

This study deals with the optimization of ultrasonic-assisted alkali extraction process of total flavonoids from peanut using single factor and orthogonal array methods. The optimal values of technological parameters, which resulted in an extraction yield as high as 8 mg/g, were alkali (NaOH) concentration 0.15%, solid/liquid ratio 1:50, ultrasonic frequency 40 kHz, ultrasonic pretreatment time 15 min, and temperature 90 ℃, extraction time 1.5 h, and extraction number 2.

The present study aimed to establish an enzymatic hydrolysis process for the preparation of white shrimp head hydrolysate with high degree of hydrolysis. A mixture consisting of Flavourzyme and neutral protease (F + NP) exhibited the highest degree of hydrolysis among pairwise combinations of alkaline protease, Flavourzyme and neutral protease or each of them, and therefore this mixture was selected for the further investigation: optimizing the F + NP-catalyzed hydrolysis process of white shrimp head using single factor method and quadratic orthogonal rotation combination design combined with response surface methodology. Results showed that the optimal hydrolysis process was based on F + NP (1:1, U/U)-catalyzed reaction for 3.97 h at 54.27 ℃ and pH 7.33 with 2:1 solid/liquid ratio and 2000 U/g protein enzyme dose. In comparison with white shrimp head, its hydrolysate obtained using this process exhibited significantly higher contents of flavor amino acids, thus having excellent flavor and being a potential flavoring material.

An aqueous two-phase system consisting of acetone, water and ammonium sulfate was developed for the purification of crude hesperidin extracted from orange peel using aqueous sodium carbonate solution. Effects of amount of ammonium sulfate addition, amount of crude hesperidin and pH on hesperidin extraction were studied. Results showed that an optimum extraction rate of hesperidin as high as 98.22% was obtained when the aqueous two-phase system consisting of 10 ml of 90% aqueous acetone and 10 ml of water containing 4.0 g of ammonium sulfate at pH 4 was used for treating 0.35 g of crude hesperidin. Thin layer chromatographic (TLC) analysis indicated that hesperidin was mainly partitioned into acetone phase with a Rf value close to that of hesperidin standard.

In this study, vacuum cooling and conventional air-blast cooling treatments are compared for differences in influence on the sensory and physiochemical qualities of traditional Chinese cooked bean products. For vacuum cooling, only 15 min was required for the fall of surface and central temperatures of materials from 90 to 5 ℃, while after 40 min of conventional air-blast cooling, the surface temperature was attenuated to 15 ℃ and the central temperature was maintained at 42 ℃. In spite of this, cooked bean products subjected to both cooling treatments exhibited identical sensory and textual qualities.

This study was conducted to develop a macroporous resin adsorption technique for the purification of crude anthocyanins from C. burmannii fruits. Following petroleum ether defatting, the crude anthocyanins were subjected to purification using different types of macroporous resins, such as DA201, DM301, DS401, D101 and DM-18. Static adsorption assays showed that DM-18 had the highest adsorption capacity towards anthocyanins of up to 57.93 mg/g with 120 min equilibrium adsorption time and 88.47% of anthocyanins were desorbed using 80% ethanol solution. Orthogonal array optimization suggested that the optimal conditions for desorption of anthocyanins from DM-18 were using 70% ethanol solution as desorption agent, flow rate 0.75 BV/h and pH 3.0.

In the present study, grape seed oil extraction technique with the assistance of cellulase or ultrasonic was optimized using orthogonal array design. In addition to this, grape seed oil samples obtained using both techniques were also evaluated for physico-chemical properties. Results showed that the optimum values of technological parameters were hydrolysis temperature 50 ℃, hydrolysis time 1.5 h, pH 5.5, and enzyme dose 300 U/g for cellulase-assisted extraction, and ultrasound power 500 W, temperature 30 ℃, treatment 30 min and solid/liquid ratio 1:12 (g/m1) for ultrasonic-assisted extraction, respectively. Ultrasonic-assisted extraction gave higher oil yield and had the advantages of time saving and low cost when compared with cellulase-assisted extraction. However, lower peroxidation, acid and iodine values and moisture and volatile matter contents, higher refractive index and slightly different relative density were observed in grape seed oil obtained using cellulase-assisted extraction in comparison with using ultrasonic-assisted extraction. Therefore, from the viewpoint of product quality, cellulaseassisted extraction is superior to ultrasonic-assisted extraction.

Three types of macroporous resins XDA-3, XDA-6 and XDA-7 were used for the decolorization of sugar juice concentrate. According to investigations of the effects of resin amount, adsorption temperature and adsorption time on decolorization efficiency, XDA-6 was selected for further investigations. The adsorption kinetics of XDA-6 was consistent with the equation of liquid membrane diffusion with 0.0301/min diffusion rate constant. Moreover, the adsorption isotherm also complied with the Freundlich equation.

In this study, a Pulverisette planetary ball mill was used for the ultrafine grinding of camellia pollen in attempt to achieve the full release of intracellular nutrients. In order to maximize cell disruption efficiency, its relationship with three variables, including rotation speed, grinding time and ball/camellia pollen ratio was modeled using multiple regression analysis based on Box-Behnken central composite experimental design, and the interactive effects of the above variables on the variable were evaluated by response surface methodology. Results showed that the optimum values of parameters for ultrafine grinding of camellia pollen were as follows: grinding drum rotation speed 520－590 r/ min, grinding time 36－38 min and ball/camellia pollen ratio 6.8－7. The optimized ultrafine grinding gave a cell disruption efficiency as high as 100%. This investigation can provide useful experimental evidences for the efficient utilization of camellia pollen in food and cosmetic industries.

This study aimed to examine the effects of conditions for individual treatment of pectinase or α-amylase on reducing sugars, total acids, and total soluble solids (TSS) contents in Fuji apple juice concentrate during processing and the changes in reducing sugars and total acids content, pH and transmittance during storage at 4 ℃ and 26 ℃. Results showed that the treatment using pectinase orα-amylase with 0.1% dose at 50 ℃ for 1.5 h exhibited the optimal clarification to apple juice, and there were no obvious changes of reducing sugars, total acids, pH, and transmittance found in treated apple juice during storage at 4 ℃.

The formulation of natural ginger complex was optimized by varying the distributions of ginger extract and tea extract in the complex. The radical scavenging capacities of natural ginger extract complexes was studied. Results showed that the radical scavenging activities of the natural ginner complexes with different chemical composition was positively correlated with the contents of flavonoids and other polyphenol and the complexes displayed high antioxidant activities than the ginger extract or tea extract alone, which indicated synergistic effect between these two extracts. The optimized formula for highest antioxidant activity was ginger extract: tea extract = 1.35:1 and this formula of ginger complex demonstrated even higher radical scavenging activity than artificial preservatives like BHT and PG.

The total flavonoids in Artemisia selengensis were extracted using ultrasonic-assisted organic solvent extraction method, purified with polyamide column chromatography, and further purified with Sephadex LH-20 column chromatography. Two flavonoid compounds, namely chrysoeriol-7-O-β-D-glucose and phloretin-3-O-β-D-xylose, were isolated, and identified according to their 1H and 13C-NMR data.

The oil in Fructus Arctii (the dried fruits of Arctium lappa L.) was extracted with ultrasonic-microwave synergistic extraction (UMSE) method and the extraction parameters were optimized. The possible extraction mechanisms were made according to the scanning electron micrograph (SEM) of fructus arctii. The optimum extraction conditions for UMSE were that fructus arctii were treated with microwave (303 W) for 213 s with solvent-to-material ratio at 10.1:1 (ml/g), and the yield was 19.334% under such conditions. The crack of cell wall and the disruption of tissue structure was caused by cavitation effect and mechanical effect of ultrasound and thermal effect of microwave, and could be the mechanisms for the high oil yield of UMSE. Compared with other extraction techniques, UMSE exhibited higher yield and shorter extraction time.

Patato protein isolates (PPI) was prepared using fresh potatoes by isoelectric precipitation. The least gelation concentration endpoint (LGE) was determined as 6%. The texture characteris of PPI including britleness, hardness, thickness, poly-stickness and stickness was investigated by texture analyzer as well as its influencing factors like protein concentration, pH value, heating temperature and heating time impact on gel formation. The optimization resulting showed conclusions varied among different evaluation indexes. The comprehensive evaluation of PPI gelation characteristics showed the optimum condition for preparation of gelation was under protein concentration of 12%, pH7.0, 95 ℃ and 15 min of heating time.

The technical parameters in supercritical fluid extraction of silkworm pupa oil were optimized by conducting an orthogonal L9(3)4 test. Effects of operating conditions on the extraction yield were investigated, including extraction temperature, pressure, CO2 flow rate and pressure of the first separation. The optimum conditions for supercritical fluid extraction were as follows: extraction temperature 40 ℃, pressure 30 MPa, CO2 flow rate 25 kg/h and pressure of the first separation 9 MPa. Under such conditions, the extraction yield of silkworm pupa oil reached 30.53%. The extraction yield was mainly influenced by pressure. In the following, the composition of fatty acid and the physical and chemical characteristics of silkworm pupa oil were determined.

The effects of active carbon and 2-butanol on debitterness of the milk hydrolyzates were investigated in this paper. Results showed that the debittering effects of active carbon powder were better than those of 2-butanol. With active carbon powder, the optimized process parameters were presented as follows: the 2.5% of active carbon powder usage, the debittering temperature of 30 ℃ and treatment for 30 min. Under such conditions, the bitterness of milk protein hydrolyzates was hardly detected and the loss of nitrogen was about 25%. Amino acids analysis showed that the losses of hydrophobic amino acids were higher than that of hydrophilic amino acid in the milk protein hydrolyzates during debittering process.

The insoluble fiber in corn bran by-product after ultrasonic-assisted extraction of natural soluble dietary fiber was further hydrolyzed using xylanase and cellulase for preparation of soluble dietary fiber. By conducting single factor experiments and orthogonal tests, conditions for the enzymatic hydrolysis were optimized as follows: cellulase 40 mg/g substrate, xylanase 40 mg/g substrate, solid-to-liquid ratio 1:14, extraction time 90 minutes. Under such conditions, the yield of SDF was 5.96%.

Amino acids are believed to be important to green tea quality. In this paper, green tea leaves were dried using microwave under vacuum, and effect of this processing on the amino acids content in the tea leaves was determined. Single-factor experiments showed that amino acids content was influenced by microwave power, vacuum degree and heating time. Through response surface analysis, the optimum drying conditions were obtained as follows: the microwave power 784 W, vacuum degree 65.8 kPa and heating time 11.3 min, with the amino acids content at 3.75% under such conditons.

In order to make full use of calcium resources in eggshells, a three-factor orthogonal polynomial regression design model was established to extract calcium citrate from eggshells through ultrasonic technology. The optimal extraction parameters were 180-mesh in granule size of eggshell powder, 700 W of ultrasonic power, 25 min of ultrasonic treatment, 2:1 of critic acid and eggshell powder ratio. The extraction rate of calcium citrate was 90.83% under this optimal condition. Compared with traditional extraction methods, ultrasonic technology not only increased extraction rate of calcium citrate, but also overcame coagulation precipitation during preparation of calcium citrate.

In order to investigate effect of casein calcium peptide (CCP) on the quality of yogurt, sensory evaluation experiments of CCP yogurt were designed using JMP software and analyzed using SPSS and JMP. Results indicated that the addition amount of CCP had no obvious effect on color and odor of yogurt; in contrast, exhibited significant effect on texture of yogurt. The best texture of yogurt was observed at 0.2% of CCP addition amount. Meanwhile, the optimal formula of yogurt was 0.2% CCP, 8% sucrose and 5% inoculation amount.

Esterification of camphor tree seed oil was catalyzed by toluenesulfonic acid, which led to the transformation of free fatty acids into monoglycerides. The performing condition for esterification of oil was optimized using uniform design and partial least-square regression method. The factors influencing esterification of camphor tree seed oil were studied including reaction temperature, amount of catalyst, mole ratio of glycerol to oil and reaction time. The esterification yield (Y1) and the content of monoglyceride(Y2)were analyzed. Model fitting and the determination coefficient were 0.9801 and 0.9739 through regression model of those two test index. The optimal esterification yield and the content of monoglyceride predicted by the models were 98.2 % and 12.2% whereas the actual test values were 95.6% and 14.4%, respectively. And the optimum reaction conditions for esterification were: temperature 132 ℃, amount of catalyst 3.5% (oil weight), mole ratio of glycerol to oil 1.8:1 and reaction time 2 h.

Enzymatic hydrolysis combined with pretreatment of extrusion was used to extract soybean protein. An alkaline proteinase has been screened from 5 proteinases. The optimal condition for soybean protein extraction by alkaline proteinase was 1.9% proteinase, reaction at 50 ℃, 3.3 h of hydrolysis, 1:4.6 of material and water ratio, and pH 8.5. The total protein extraction rate reached to 93.76% under this optimal condition, which was nearly 15% higher than total protein extraction using enzymatic hydrolysis combined with traditional treatment of heating.

Optimal condition for enzymatic hydrolysis of milk protein in infant formula was investigated through evaluating nitrogen soluble index, an indictor of enzymatic hydrolysis degree, in hydrolysate solution. The optimal hydrolysis condition for protease M "Amana" G was 3 h of hydrolysis, 1.5% of enzyme-substrate ratio, 45 ℃ of reaction temperature, and pH 7.0. The nitrogen soluble index was 45.93% under this optimal condition.

Galloylmicrocrystalline cellulose gallate was synthesized using microcrystalline cellulose (MCC) and gallic acid (GA) as materials at the aid of catalyst. The optimal condition for synthesis was obtained through orthogonal experiments to be 4:1 of GA and MCC, phosphotungstic acid as the catalyst, 10% catalyst based on the amount of gallic acid, reaction at 120 ℃ for 10 h. Products had strong scavenging capability for alkyl free radicals, hydroxyl free radicals and superoxide anion free radicals. The scavenging rate of DPPH free radicals was more than 80%. These investigations will provide fundamental supports for developing anti-oxidative functional materials.

Fibroin protein was modified by acetylation, and some key technique parameters such as fibroin protein concentration, acetic anhydride dosage, reaction temperature, time and pH value were studied and optimized by conducting orthogonal test. Results showed that the optimum acetylation reaction was carried out at 60 ℃, pH 8.5 for 20 min with fibroin protein concentration 2% and anhydride concentration 15%. Under such conditions, the acetylation ratio was up to 47.8%.

Optimal condition for alkaloid extraction from lotus leaves was investigated through response surface method based on single factor experiments to study the effect of extraction temper ature, extraction time, alcohol concentration and liquidmaterial ratio on extraction rate. The optimal extraction condition was 84 ℃ of extraction temperature, 2.01 h of extraction time, 90.65% of alcohol, and 29.74:1 (ml/g) of liquid-material ratio. Results indicated that alkaloid extraction from lotus leaves was 0.858% under this optimal condition. A linear was observed in the range of 6.40－32.00 μg/ml (r = 0.992). The content of nuciferine in alkaloids from lotus leaves was 7.952%.

Pancreatin was extracted from pig pancreas using isopropyl alcohol as solvent and chitosan as precipitant. The effect of isopropyl alcohol concentration, pH, extraction time and amount of chitosan on the yield and activities of pancreatin was stuided by conducting single factor and the following orthogonal test. The optimum extraction conditions were that pig pancreas was extracted with 7.5% isopropyl at pH 4 for 6 h, and pancreatin was precipitated with 0.1% chitosan. Under such conditions, the yield of pancreatin was 12.19%, and the activities of trypsin, amylopsin and lipase in it was 4836, 14320, 20580 U/g respectively. Chitosan, as a new precipitan, was effective in the extraction of pancreatin.

A preparation method of high purity Salidroside from Rhodida rosea was investigated in this paper. The crude extract of Rhodida rosea was subjected to 75% ethanoll distilment, acetic plumbum precipitation and n-butanol extraction and the content of salidroside was 43.80%. The product was further adsorbed by macroporous resin (D101 and AB-8) and silica gel and qualitative and quantitative analysis were performed by TLC and RRLC. It was showed that the product after column chromatogram of AB-8 and elution by water and 5% ethanol, salidroside with high purity over 90% was obtained. This method was proved to the most effecient for preparation of salidroside from Rhodida rosea in large-scale.

The crude inulin was extracted from burdock by dual enzyme hydrolysis. Three enzymes of papain, plant protease and acid protease with high hydrolysis yields of inulin from burdock were selected in this study. The extraction yields of inulin from burdock were 8.83%, 8.67% and 8.21% by these three enzymes, respectively. A single-factor experiment for each enzyme was used to investigate the effect of pH, solid/liquid ratio, amount of enzyme, temperature and time on yields of inulin from burdock. The enzyme was intercombined and the optimum combination was papain and plant protease, which presented the yields of 11.43%. Lasyly single-factor experiment and orthogonal experimental design were employed to study the effect of enzyme usage, solid/liquid ratio, temperature, time and pH on extraction efficicency from burdock. The optimum extraction conditions for dual enzyme hydrolysis were 10% papain + 20% plant protease, solid/liquid ratio 1:15, 45 ℃, 8 h of nzymolysis (4 h+ 4 h) and pH 8. The extracts were then precipitated by ethanol, concentrated in vacuum and the crude inulin was acquired. The extraction yield of inulin was 13.41%. The contents of inulin and protein in this product were 67.86% and 1.32%, separately.

In this study, enrichment ofγ-linolenic acid in evening primrose oil was conducted through urea inclusion method. The condition for inclusion was investigated to optimize inclusion time, urea and material ratio, and inclusion temperature through orthogonal tests. The optimal condition for inclusion was 1:3:8 of fatty acid, urea and ethanol (m/m/V), －20 ℃ of inclusion temperature, and 12 h of inclusion time. The content ofγ-linolenic acid was significantly improved through urea inclusion and reached 51.9% under this optimal inclusion condition from 10%.

Extraction of flavonoids from pomegranate seeds using ethanol associated with a chelate, sodium hexametahposphate (SH), was optimized through orthogonal experiments. The optimal extraction condition was 70 ℃ of extraction temperature, 70% ethanol, 1:25 (g/ml) of material-liquid ratio and 0.4% SH. The extraction rate of flavonoids achieved up to 0.88% (m/m) under this optimal condition.

In order to prepare antioxidant peptides from yellow mealworm, yellow mealworm protein powder was hydrolyzed through dual enzyme system and hydrolysates were purified using Sephadex G-25 and ion-exchange column chromatography. The distribution of molecular weight and antioxidant capability of each component were determined. Meanwhile, amino acid composition of the optimal antioxidant peptide was also analyzed. Results indicated that antioxidant peptides from yellow mealworm exhibited strong scavenging capability to hydroxyl free radicals and superoxide free radicals with the scavenging rates reaching 74.20 % and 87.32 %, respectively.

Technological process and mathematical model of hot-air thin layer drying for fresh-cut lotus roots were systematically investigated using single factor and orthogonal test through SPSS12.0 analysis. Results indicated that the optimal technological condition for drying fresh-cut lotus roots slices was 70 ℃ of hot air, 0.3 m/s of hot air rate, and 40 g of loading amount. Under this optimal condition, drying rate, iodine-blue value, whiteness and water-holding capacity reached the perfect level. A mathematical model had been established and expressed with the equation MR = 0.8574exp(－0.0501t) (R2 = 0.9654) through SPSS12.0 analysis. The speculated results using this mathematical model were in good agreement with the determined results, which suggested that this mathematical model could be applied to demonstrate the process of hot-air thin layer drying for fresh-cut lotus roots.

Gentamycin residues were analyzed through indrect ELISA method, and immunoaffinity columns specific to gentamycin was prepared for its separation. The optimal ELISA for detecting gentamycin in swine tissues was studied. The IC50 for gentamycin was 3.8 ng/ml. The linear range was 0.1～25 ng/ml (R2=0.99) with a detection limit of 0.1 ng/ml. The immunoaffinity column was prepared using such antibody, and could be eluted with 5ml methanol/PBS (7:3, V/V) solution. The rate of adsroption to gentamycin was more than 90% and recovery more than 60%, could be repeatedly used for about 5 times.

Plakett-Burman (PB) design was applied to screen eight hydrocolloids commonly added in food process for the purpose of improving gel qualities of emulsion-type sausage. Carrageenan, xanthan and gellan gum were verified to significantly improve three key factors on gel quality such as gel intensity, texture property and water-holding capacity of emulsion-type sausage. Individual addition of carrageenan, xanthan and gellan gum could enhance gel qualities of emulsion-type sausage in a certain extent. Therefore, Plakett-Burman design is an efficient, accurate and reliable statistical method for screening hydrocolloids.

Oat (Avena sativa L.) has abundant polyphenols and strong antioxidant activity. Based on single factor experiments, extraction conditions of polyphenols in oat were optimized through quadratic regression orthogonal design. A quadratic regression orthogonal model was established to express the relationship between total polyphenol yield (Y) and four factors including temperature (X1), time (X2), ethanol concentration (X3), and oat flour and solvent ratio (X4), as shown in the equation, Y = 5.2119 + 0.6358X1 + 0.1947X2 － 0.4213X3 + 0.452X4 － 0.1016X12 － 0.2786X22 － 0.1963X32 － 0.1526X42. The factor order on extraction yield from strong to weak was extraction temperature, oat flour and solvent ratio, ethanol concentration and extraction time. According to this model, extraction at 60 ℃ for 65.2 min using 50.6% ethanol and 1:20 (g/ml) of oat flour and solvent revealed the highest yield of polyphenols, which was 6.6717 mg/g. The experiment result was consistent with the theoretical result of 6.3989 mg/g.

Alkaloids in red mulberry (Morus rubra L.) were extracted with aqueous ethanol, and quantified using spectrophotometry method and berberine hydrochloride as standard. Effects of ethanol concentration, solid-to-liquid ratio, extraction time and temperature on the alkaloids extraction ratio were studied and optimized by conducting orthogonal test. The optimum extracting conditions were that the red mulberry was extracted with 90% aqueous ethanol, and extracted at 70 ℃ for 6 h with the solid-to-liquid ratio at 1:15. Under such conditions, the extraction yield of alkaloids was 2.5%.

In order to increase the extraction rate of rapeseed protein, a backward extraction was developed based on reverse micelle system associated with sonication. The backward extraction procedure for rapeseed protein was isooctane recycling, residues dissolving with small amount of KCl buffer solution, appropriate amount of alcohol adding, and then rapeseed protein precipitating in lower aqueous phase. Uniform design was applied to optimize crucial factors for extraction. Optimal condition for backward extraction was achieved through SPSS statistical analysis, which was 2 ml, 1.2 mol/L of K+, 25 ml of KCl buffer solution, and pH 9.5. Extraction rate of rapeseed protein was 59.56% under this optimal backward extraction condition.

In order to prepare optimal immunoaffinity column (IAC) for ciprofloxacin, elution parameters and separation efficiency were systematically analyzed. The excellent separation performance was observed using 4 ml of 50% methanol in PBS as elutent. Column capacity remained 25% of original capacity after 5 cycles of use at the optimized condition. Recovery rate determination was conducted using high performance liquid chromatography with a fluorescence detector (HPLC-FLD) under the gradient elution through 0.05% formic acid aqueous solution-methanol. The HPLC-FLD method exhibited an excellent linear in the range of 10－1000 ng/ml with a correlation coefficient of 0.99. Recovery rate of ciprofloxacin using IAC was 74.38%－ 105.552%.

Total polyphenol was isolated from Lysimachia christinae Hance by macroporous adsorbent resin. The influence of ethanol concentration, solid/liquid ratio, desorption temperature and times on yields of polyphenol were investigated by orthogonal test. The results showed that the optimal extraction condition was using 60% (V/V) ethanol as desorption solvent at temperature of 50 ℃, solid-liquid ratio for 1:6 (g/ml) and absorption for 120 min. Under this condition, the polyphenol yield reached up to 2.26%.

In order to study calcium in cow bones, extraction of ionized calcium was conducted by mechanical fragmentation combined with electrolysis technology in the mixed solvent of citric acid and lactic acid. Through the comparison of single factor experiments and orthogonal test, the optimal extraction parameters were 40－60 ℃ of water-bath temperature, 50－90 r/min of stirring speed, 20 V of voltage, 3 h of treatment, 1:2 of bone and mixed acid ratio with equal amount of citric acid and lactic acid, 2% bone powder concentration. The final calcium extraction rate was 96.37%. No calcium in bone residues was determined after electrolysis, which suggesting the ionization of total calcium. This technology exhibited advantages of high dissolution rate, excellent solubility and fast absorption capability in gastrointestinal tract for ionized calcium, and also provided a practical and reliable method for comprehensive utilization of animal bones.

Anchovy cooking waste was hydrolyzed using proteases, and the effects of proteases concentration, hydrolysis temperature and initial pH on the enzymolysis degree were studied (evaluated by α-amino nitrogen concentration). The enzymatic hydrolysis process was optimized by conducting quadratic orthogonal rotation regression combination design test. The optimum conditions were that anchovy cooking waste was hydrolyzed with 0.56% (m/m) proteases at 50 ℃ with the initial pH 7.12. Under such conditions, the α-amino nitrogen concentration in enzymatic hydrolysis liquid was 0.49 g/100 ml.

Detla back scattering (Δ BS) was chosen to estimate the stability of a yakult flavored and brown milk drink, and the effects of pectin concentration, homogenization pressure and homogenization temperature on the stability index (SI) of brown milk drink was studied by conducting Box-Behnken experiments. The optimal parameters obtained by regression analysis of response surface were as follows: pectin concentration 2.8 g/L, homogenization pressure 21 MPa and temperature 42 ℃.

Chondroitin sulfate (ChS) was extracted from shark fin cartilage, and the effects of alkaline concentration (x1), extraction temperature (x2) and time (x3) on the yield were studied. By conducting response surface analysis, the optimum extraction conditions were obtained, and a multiple regression model was set up between the extraction conditions and the yield of ChS, then the effect of ultrasonic time on the yield and purity of ChS was studied. The mathematical model between the extraction conditions and yield of shark ChS as follows: ChS(%)=14.56－0.34x2－0.34x1x2－0.82x12－1.45x22－0.47x32. The extraction temperature significantly affected the yield of ChS, followed by the alkaline concentration. According to the response surface analysis, the optimal extraction conditions were as follows: temperature 35 ℃, time 3 h, alkaline concentration 4% with the yield of ChS 14.50%. The yield and purity of ChS increased to 18.07% and 91.58% respectively, if shark fin cartilage was processed by ultrasound for 20 min prior to alkaline extraction.

In order to evaluate the toxigenic potential of Bacillus cereus in row milk, 100 samples of row milk from 10 cities of China were screened, and Bacillus cereus were found in 33 (33%) samples with the concentration within 1×103～1×106 CFU/ ml. Using PCR the isolates were checked for the presence of the hblA gene of the hemolysin BL (HBL) complex and the bceT genes of the enterotoxin T. HBL was detected by blood plate. Totally 25 (75.8%) of the 33 B. cereus isolates produced the hemolysin BL, while 24 (72.7%) isolates possessed the bceT gene, and as a result, 31(93.9%) B. cereus isolates produced at least one toxin. The results suggest that it is necessary to monitor the Bacillus cereus contamination in row milk.

The soy sauce was concentrated by four pretreatment methods and the subjected to DNA extraction by CTAB precipitation method. SYBR GreenⅠfluorescent PCR technique was used to detecting the added artificially gos9 gene in rice, soybean Lectin gene and wheat Wx012 gene in soy sauce raw material ingredients. The results showed that the rice gos9 gene, soybean Lectin gene and wheat Wx012 gene were positive in the DNA extract by the pretreatment method of adding artificially the rice DNA and concentrating by CTAB precipitation solution, which indicated that this method was the most suitable for extracting soy sauce DNA. The DNA extraction method established was employed in analyzing three soy sauce samples and four roast eel sauce samples and results indicated positive of gos9 gene in all samples. The soybean ingredient was detected in two portions of soy sauce, and the wheat ingredient was detected in two portions of roast eel sauce, while the soybean and wheat ingredients were detected in one portion of soy sauce and two portions of roast eel sauce.

A gas Chromatography method was developed for the determination of tributyltin and triphenyltin in water. The samples were extracted by hexane, derivatived by NaBEt4 and determined by gas chromatography-flame photometric detection (GC-FPD). This method showed good linearity within the range of 0.5－10.0 mg/L and the correlation coefficient R2 were 0.9967 and 0.9982 for tributyltin and triphenyltin, respectively. In the two spiked level of 10 mg/L and 50 mg/L, the average recovery was 72.56%－119.9% and RSD was 3.724%－14.52%. The detection limit of tributyltin and triphenyltin were 0.0601, 0.1308 mg/L, respectively. The method was simple and feasible for the determination of organotin compounds in tap water with satisfactory results.

Essential oil in salted flowers of wild Chinese chive was extracted using simultaneous distillation and solvent extraction method, with the oil yield at 0.29%. The oil was then analyzed using GC-MS, and totally 37 components were identified according to their retention indices, covering 95.75% of the total components. Main components with their relative contents were listed as follows: dimethyl trisulfide (28.18%), dimethyl disulfide(18.13%), methyl 1-propenyl disulfide (14.24%), allyl methyl trisulfide (4.89%), allyl methyl disulfide (3.19%), methyl methylthiomethyl disulfide (3.10%), 4-vinylguaiacol (2.93%), diallyl disulphide (2.71%), dimethyl tetrasulfide (2.67%), 3-hydroxy-2-butanone(2.42%), 2-ethenyl-2-butenal (1.54%), 2,5- dimethyl-1,3,4-trithiolane(1.45%), benzyl alcohol (1.31%) and methylsulfinyl methylthio methane (1.28%). Totally 11 sulfides and multi-sulfides were found in the oil with their relative content at 79.99%, and were believed to be the characteristic aroma components of the salted flowers of wild Chinese chive.

Fibrinogen in bovine serum was determined using tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) method, and the optimum condition were obtained as follows: separation gel concentration 12.5%, cross linking degree 3% and the concentration of spacer gel 5%. Fibrinogen was separated from bovine serum using 21% ammonium sulfate precipitation at 4 ℃, and the fibrinogen residue in bovine serum was reduced to 0.02473%.

Kalimeris indica seed oi1 was extracted by Soxhlet extraction. The fatty acids in Kalimeris indica seed oil were esterified by two methods and analyzed by gas chromatography-mass spectrometry (GC-MS).The components and relative contents of the fatty acids esterified by two methods were compared. The results showed that 16 fatty acids were identified by the first esterification method and 6 fatty acids were identified by Esterification Method 2. The contents of the identified fatty acids accounted for 98.66% and 63.68% of Kalimeris indica seed oil, respectively. The predominant fatty acids of Kalimeris indica seed oil were octadecadienoic acid, octadecenoic acid and Hexadecanoic acid by two esterification methods.

A more applicable method was developed to determine the total flavonoids in Ginkgo biloba health products by HPLC in this study. The effects of the concentration of HCl, temperature and hydrolysis time on the extraction yield of total flavonoids from Ginkgo biloba health products were studied by response surface methodology (RSM). The samples were determined by HPLC with gradient elution. The optimized condition for hydrolysis was: 114 min, 79 ℃ and 3.4 mol/L of HCl. This optimum condition led to the flavonoid yield of 8851.468mg/100g. This method showed good linearity and recovery recoveries (95.04%－104.56%) as well as low RSDs (＜2.0%). This simple, rapid, reproducible method is regarded to be very useful for evaluating the quality of the total flavanoids in Ginkgo biloba health products.

The main components and amino acids contents in peel, pulp and seeds of fruits of Smilax china L. were determined. There were higher level of water, reducing sugars and total sugars in the pulp than in the peel and seeds, similar total acids content in the pulp and seeds, while abundant pigments were mainly found in peel. Protein, fat and starch content in the seed were higher than in the peel and pulp. Totally 17 kinds of amino acids were found in pulp and seeds, including 7 essential amino acids. The ratios of essential amino acid are over or similar to recommended values by WHO/FAO.

Monosaccharides composition of the polysaccharide gum from Crotalaria mucronat seed were analyzed using thin layer chromatography (TLC), GC and HPLC methods. GC analysis indicated that there were 25.377% of D-galactose and 60.282% of D-mannose with their molar ratio at 1:2.375, while HPLC analysis indicated that there were 29.261% of D-galactose and 70.739% of D-mannose with the molar ratio at 1:2.417. The D-galactose/D-mannose molar ratio results obtained from GC and HPLC analysis were close.

Objective: To develop a convenient and quick measurement method for ascorbic acid in juice. Methods: A reverse phase high performance liquid chromatography (RP-HPLC) method was established to determine the concentration of ascorbic acid in juice. The RP-HPLC was composed of SPD-10AVP as the UV-detector, Luna C18(2) column (150 mm × 4.6 mm, 5 μm) as the solid phase, 0.1% oxalic acid solution as the mobile phase with flow rate of 1.0 ml/min, UV detection wavelength at 245 nm and 30 ℃ of column oven temperature. Results: The good linear was in the range of 3.952－79.04 μg/ml (r = 0.9999) with the detection limit of 0.0007 and 0.0022 μg/ml according to 3× and 10× noise signal, respectively. The average recovery rate was 108.3% (n = 5). The RSD was 0.54 and 0.28% in precision and reproducibility tests, respectively. The determination was stable in 8 h (RSD = 5.59%). Conclusion: This RP-HPLC method is a suitable measurement method for ascorbic acid in juice due to its accuracy, convenience and quickness.

In order to establish a reliable method for determining total flavoniods from tomato, oscillation or sonication for extracting total flavonoids and colorimetric method using aluminum chloride or aluminum nitrate for determining the content of flavonoids were compared. Results indicated that sonication extraction and aluminum chloride method revealed an excellent effect on the determination of total flavonoids from tomato. When rutin was chosen as the standard sample, a good linear relationship was observed in the range of 0.00125－0.0020 mg/ml with a correlation coefficient of 1. The average recovery rate of spiked samples using this method was 95.3%. Moreover, stability, precision and reproducibility of this method were also good. The average content of total flavonoids in tomato was 0.44 mg/g through 75% alcohol and ultrasonic treatment. This method will be widely applied to determine total flavonoids due to its simple operation, excellent accuracy and high reproducibility.

In order to investigate the difference of aromatic components in three kinds of pineapple varieties such as Bali, Cayenne and Tainung 11, aromatic components in these pineapple varieties were analyzed by headspace solid-phase micro-extraction technique combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Totally 46, 40 and 29 aromatic components with total relative contents of 99.04%, 84.11% and 92.43% were detected in Bali, Cayenne and Tainung 11, respectively. In addition, esters, hydrocarbons, benzenes and naphthalenes were major constituents in these aromatic components. The highest content in these aromatic components was esters, which reached up to 90.87% for Bali, 59.92% for Cayenne and 82.54% for Tainung 11. The contents of benzenes and naphthalenes were the lowest. Furthermore, 11 common aromatic components were observed in these 3 pineapple varieties and 16, 16 and 7 unique components were observed in Bali, Cayenne and Tainung 11, respectively. Key aromatic compounds were detected to be decanoic acid ethyl ester, hexanoic acid ethyl ester and butanoic acid 2-methyl-ethyl ester in Bali, hexanoic acid ethyl ester, octanoic acid ethyl ester and 1-butanol 3-methyl acetate in Cayenne, and hexanoic acid ethyl ester, octanoic acid ethyl ester and butanoic acid 2-methyl-ethyl ester in Tainung 11. These aromatic compositions could contribute to the evaluation of fruit quality.

A gas chromatography-mass spectrometry (GC-MS) method was established to identify compositions of fatty acids and determine the content ofγ-linolenic acid in Spirulina. The compositions of fatty acids in Spirulina were identified through MS and γ -linolenic acid was quantitatively determined by a normalization method of total ion chromatograph. Qualitative analysis results revealed that 10 unsaturated fatty acids were detected and the content of unsaturated fatty acids was 46.774%; meanwhile, the content ofγ-linolenic acid was 26.702%. The determination ofγ-linolenic acid using GC-MS was expressed to be Y = 15843X－533217 with a correlation coefficient of 0.9986. An excellent linear range forγ-linolenic acid was 50.0 －5000.0 μg/ml. Total content of linolenic acid in Spirulina was 396 mg/100 g andγ-linolenic acid was 393 mg/100 g.

A novel method, indirect atomic absorption spectrometry, was established to determine oxalate in food. During the process of sample treatment, excessive calcium chloride was quantitatively added to generate calcium oxalate precipitation with oxalic acid. Followed by centrifugation, remaining calcium ions in supernatant were determined by atomic absorption spectrometry (AAS). The content of oxalate in food was calculated indirectly. A good linear of this method was observed in the range of 0－8.0 mg/L and the recovery rate was 98.1%－98.4% under the optimal determination condition. Therefore, this novel method is suitable for the determination of oxalate in food due to its high precision, high sensitivity and low detection limit.

Cholesterol content was determined with HPLC method for identification of hogwash oil-adulterated rapeseed oil. A good linear correlation between the adulteration amount of hogwash oil and the cholesterol content, and cholesterol was not detected in qualified rapeseed oil. Thus cholesterol content could be used as an indicator for identification of oil adulterated with hogwash oil with the lowest detection limit of 0.05 mg/g.

The concentration of 2-hydroxybiphenyl (2-HBP) in the fermentation broth of desulfurization strain was determined using HPLC. 2-HBP was separated thourgh a ODS column (3.9×150 mm, 5 μm, Delta-PakTM, Waters), eluted with 70% aqueous methanol at 1 ml/min, and detected at 260 nm. Results showed that retention time of 2-HBP was 2.6 min with the detection limits 0～80 mg/L and the 2-HBP concentration in the fermentation broth of strain HDBRS-1 was 6.11 mg/L.

The main object of this work was to establish a RT-PCR system suitable for Salmonella detection in foodstuffs. A primer Salmrpod2/5 based on the major sigma factor of Salmonella Methods was designed and mRNA in rpoD gene was analyzed. mRNA from bacteria was isolated by magnetic nanoparticles technique. A sensitive, time saving and specific method of reverse transcription-polymerase chain reaction (RT-PCR) combined with magnetic nanoparticle was developed to detect Salmonella. The results indicated amplification on the site of 260bp in Salmonella-specific gene fragment using the primer Salmrpod2/5. Signals from Salmonella were obtained and no cross-reaction was observed with other members of the Enterobacteriaceae. The detection limit of RT-PCR method was less than 10 CFU in 25 ml samples. The whole analysis took less than 18 h. In summary, this method shows advantages with highly specific, sensitive and quick in detection. It would be very useful for the rapid detection of Salmonella spp. in the food and the health industry.

A method based on silca column chromatograph purification and identification by GC-MS has been developed for the isolation of betel nut oil. The crude extract of betel nut oil dissolved in Petroleum ether was separated by TLC and eluted with cyclohexane-acetone (8:2, V/V) as mobile phase. Results showed that the purified betel nut oil comprised 18 types of fatty acids, among which fourteen acid myristic acid accounted for 26.08%, octadecenoic acid (oleic acid) for 24.20%, eighteen carbon acid (linoleic acid) for 22.70%, hexadecanoic acid (palmitic acid) for 14.09%, and dodecanoic acid (lauric acid) 7.87%. Due to diversity of unsaturated fatty acid, betel nut oil has a great potential to develop for health food with function of regulating blood fat and delaying senility.

In order to study characteristic flavor compounds in essential oil of the lime, atomic characteristic value δi of aroma compounds in essential oil were defined, amended and calculated by the technique of molecule graphics to acquire hydrogen line index mH. QSPR for estimating chromatographic retain index (RI)and aroma value(Uo) of aroma compounds were achieved based on multiple regression and the curve fitted equations were proposed. The correlation coefficient in the multiple linear regression were 0.949 and 0.847 with relatively average error of 3.55% for estimating RI. The results indicate that MCI is linearly related to RI and Uo，and these models were able to elucidate the change rule of these property for the aroma compounds in essential oil. In order to test the stability and prediction ability of the model，the jackknifed cross validation was also performed good results (R＞ 0.94)were obtained.

Volatile oil was extracted from Illicium verum Hook. f. seed by steam distillation and chemical components in volatile oil were analyzed using gas chromatography-mass spectrometry. The relative content of these components were calculated using peak area normalization method. The major chemical components in volatile oil were different in varieties. Results indicated that yield of volatile oil was the highest in Jiao-hua; and Gan-zhi took the second place and Da-hong exhibited the lowest yield. Totally 19 components were identified in star anise seed oils. Chemical components were determined to be feniculin (49.77%), α-bergamotene (21.52%) and 4-methoxycinnamaldehyde (14.80%) in Da-hong star anise seed oil; feniculin (47.50%), n-hexadecanoic acid (16.61%) and 4-methoxycinnamaldehyde (4.96%) in Jiao-hua star anise seed oil. The chemical components in volatile oil of Gan-zhi star anise seed were quite complex. These investigations provided experimental fundaments for exploitation of star anise seed.

In order to investigate speciation of rare-earth elements (REEs) in soils, contents of REEs in surface of soils and navel oranges collected from rare-earth mining area in southern Jiangxi, China, were determined. Soil samples were sequentially digested with HNO3-HF-HClO4 and microwave oven. Contents of fifteen REEs in samples were determined with inductively coupled plasma mass spectrometry (ICP-MS). The characterization of REEs in soils was further investigated to identify speciation. Results indicated that contents of REEs in orange-growing soils around rare-earth mining area were obviously higher than those in soils far away rare-earth mining area. An ion-adsorption type ore enriched in heavy REEs was observed in orangegrowing soils around mining area. Large amount of REEs in orange-growing soils were in oxidative and reducible states, which reached 61.6% and 31.9% of total amount, respectively. While contents of REEs in soils existed as acid-soluble and residual states were 4.4% and 1.98%, respectively, suggesting that REEs in orange-growing soils around rare-earth mining area were relatively stable and exhibited a lower bioavailability. The total content of REEs in navel oranges grown in soils around mining area was 0.215 mg/kg, and much lower than the maximum limit level (≤0.7 mg/kg) of contaminants in foods issued in China (GB 2762— 2005). All of these investigations also provided the information that navel orange grown in soils around rare-earth mining area had no harmful to human health.

The determination accuracy of flavonoids in larch using three kinds of spectrophotometry methods was compared on the basis of determination of dihydroquercetin in larch using HPLC. Results indicated that direct determination of flavoniods in larch exhibited more accuracy than Al(NO3)3 and AlCl3 colorimetry. The linear equation was Y ＝ 53.2714X＋0.0153 (r＝ 0.9999). The excellent linear was shown in the range of 0.004－0.024 mg/ml. The relative standard deviation of this determination method was 1.36% and average recovery rate was 99.9%.

A high performance liquid chromatography (HPLC) method was developed to identify salmon aquacultured with synthetic astaxanthin through determining relative ratio of chiral isomers of astaxanthin in salmon. Astaxanthin was extracted from flesh of salmon, passed through a Sep-Pak silica gel column for purification, and then analyzed by HPLC. The chromatographic conditions were Pirkle covalent L-leucine column (4.6 mm×25 cm, 5μm) as the stationary phase, hexane-tetrahydrofuran- 2-propanol-triethylamine (77:17:3:3, V/V) as mobile phase with flow rate of 0.75 ml/min, and detection wavelength at 474 nm. Distribution of chiral isomers of astaxanthin in wild salmon and salmon fed with natural feedstuff was similar. However, it revealed a significant difference in salmon fed with synthetic astaxanthin.

Honeysuckle seeds were extracted using Soxhlet extraction method, and the extract were separated into polar and non-polar fractions, following GC-MS analysis. Results showed that the extract yield was 25%, with 21 poloar compounds and 45 non-poloar compounds in it.

A combinatorial method, designated as ethidium monoazide (EMA)-loop-mediated isothermal amplification (LAMP) method, was established to detect live/dead Salmonella due to the selective penetration of EMA into dead cells in the presence of live cells. DNA covalently bound to EMA can not be amplified by LAMP. In this detect system, a series of primers were specially designed to recognize six distinct sequences on target invA gene in Salmonella. Totally 241 bp target DNA was amplified and visualized as ladder-like bands on agarose gel within 60 min under isothermal condition of 65 ℃. This detection method was rapid, convenient and highly sensitive. The detection limit of this LAMP assay was 10-10 g DNA/tube, which exhibited 100- fold higher sensitivity than EMA-PCR method. This novel EMA-LAMP method for detecting live/dead bacteria will have great potential.

High-pressure sealed nitrifying pots were used to nitrify samples. Totally 20 kinds of mineral elements including Na, K, Ca, Mg, Zn, Fe, Sr, Cu, Co, Mn, Ge, Se, Sn, Ba, Al, Pb, Hg, As, Cr and Cd in passiflora fruit juice, peel and seeds were determined by inductively coupled plasma emission spectroscopy (ICP-ES). Experimental conditions were optimized through orthogonal experiments and their variance analysis. The recovery rate of this method was in the range of 95.0%－104.0%, and relative standard deviations were less than 2.15%. Experimental results indicated that mineral elements such as Na, K, Ca, Mg, Zn, Fe and Ge were rich in passiflora fruit juice, peel and seeds, which were helpful for human health. In contrast, harmful elements were not detected. Therefore, passiflora fruits are natural fruits with high nutritional value and have promising for industrial development.

A rapid and sensitive high performance liquid chromatography-electrospray ionization-tandem mass spectrometry (HPLC-ESI-MS-MS) method for the determination of tridemorph residues in import and export foods was developed and validated in foods of various matrix. The tridemorph residues in samples were extracted with ethyl acetate and purified with solid extraction using ENVI-Carb/LC-NH2 column (peanut with GPC). The purified liquid was detected using HPLC-MS-MS and quantified using external standard method. Linear range of tridemorph was between 2.5 － 100 ng/ml with the correlation coefficients 0.9995 and the detection limit 2.5 ng/ml. The recoveries for all samples with tridemorph ranging 10－100 ng/g were between 80.2% and 101.8%. The relative standard deviations(R.S.D.s) were between 5.71%－10.50% (n=6). The results show that the method was convenient, rapid, accurate and of low detection limit, and could satisfy the request of Japan and Europe.

Odor compounds in Fugu obscurus, a fresh water globefish, and Fugu rubripes, a seawater globefish were analyzed using headspace solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The SPME fiber was coated with polydimesiloxane-divinylbenzene (PDMS-DVB), and volatile compounds were extracted from the headspace of fresh and heated fish meat. Results showed that before and after heated, there were 28 and 25 kinds of volatile compounds in Fugu obscurus respectively, while 49 and 50 kinds in Fugu rubripes. Among these compounds, the most abundant volatile compounds were aldehydes in the dorsal meat of Fugu obscurus, while they were hydrocarbons in the dorsal meat of Fugu rubripes. The results of electronic nose analysis showed that there were more ordor differences between the same kind of globefish meat in different heating condition than that between the two kinds in the same heating condition. Sensory evaluation indicated that there were more soil odor in Fugu obscurus, while metallic and grassy odor changed a lot in the two kinds of globefish meat before and after heated.

Myrica Rubra fruits were coated with antistaling agent consisting of locust bean gum, xanthan gum, Syzygium aromaticum and Artemisiae argyi extract, and its effect on the storage quality were evaluated. Compared with control group, rotting rate and respiratory intensity of Myrica Rubra fruits coated with antistaling agent was significantly lower, and the organic acids, sugars and other nutrients could be well preserved. After storage for 5 d, 80% Myrica Rubra fruits were well preserved.

Citrus fruits (citrus sinensis L. Osbeck cv‘. Jincheng 447#’) were immersed in 1.5% (g/g) oligochitosan solution for 1 min, induced for 1, 2, 3, 4, 5 d, respectively, and then inoculated with Colletotrichum gloeosporioides Penz. Then the fruits were stored at 20 ℃ with relative humidity at 85% － 95%, and the formation of infection hyphae was recorded. Results indicated that the infection ratio in oligochitosan-treated fruits was significantly lower than that in control fruits on the 9th day of the storage, and the infection ratio in one day-oligochitosan-induced fruits was the lowest. Compared with control, 1.5% oligochitosan treatment accelerated biosynesis of hydrogen peroxide (H2O2) and delayed the reduction of ascorbate (ASA) and glutathione (GSH) content. Furthermore, 1.5% oligochitosan effectively enhanced activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), polyphenoloxidase (PPO), ascorbate peroxidase (APX) and glutathione reductase (GR).

Three groups of green asparagus were packed in a high oxygen modified atmosphere consisting of 60% O+20% CO2+20% N2, 80% O2+20% CO2 and 100% O2 respectively, and another group of green asparagus were packed in an air atmosphere as control. All green asparagus were stored at (4 ± 1) ℃ for 28 days, and their content of lignin, weight loss, chlorophyll, phenylalnine ammonialyase (PAL) and peroxidase (POD) activities were studied. The results showed that in high oxygen modified atmosphere packaging, the weight loss were reduced, the degradation of chlorophyll and the increase of lignin contents, PAL and POD activities were inhibited. And green asparagus packed in 80% O2+20% CO2 atmosphere were best of the 4 groups with lower weight loss, better color, and lighter degree of lignification, and thus the shelf life of green asparagus was extended with good quality.

On the refrigeration (5℃) conditions， modified atmosphere packaging (25% CO2, 50% O2, 25% N2) and chitosan coating (chitosan concentration was 1%) were combined to deal with chicken samples. The results showed that the storage period for sensory evaluation was 13d and for hydrogen sulfide detection and microbial colonies, were 11d and 11d, respectively. Within this period, pH value was the best and the rate of lipid oxidation was the slowest. Therefore, the period of preservation can be extended to 11d in hurdle technology.

Katy fruits (Prunus armeniaca L.) were treated with spermine of various concentrations, and the changes of hardness, soluble solid content, relative membrane permeability and ethylene release were determined during their storage under low temperature. Results showed that in 0.2 mmol/L spermine-treated katy fruits, hardness and soluble solid content were well kept, and relative membrane permeability was improved, while ethylene release increased in all spermine-treated katy fruits.

Total volatile basic nitrogen (TVB-N) was selected as the indicator of quality change and shelf life for instant Litopenaeus vannamei products. The TVB-N was determined to be 16.0 mg/100g as the end of shelf life based on sensory evaluation. The first order kinetic equation between TVB-N and storage time (t), and Arrhenius kinetic equation between rate constant of TVBN (k) and storage temperature (T) were established to predict quality change of shrimp products and shelf life during storage at a certain temperature. In Arrhenius equation, obtained activation energy Ea was 66.24 kJ/mol and pre-exponential factor k0 was 8.41×109. Compared with observed shelf life of shrimp products stored at 15, 37 and 42℃, relative error between predicted and observed shelf life were 10.45%, －4.72% and －0.87%, respectively. Shelf life of vacuum-packed instant shrimp products was 151.8 days at 20 ℃ and 96.5 days at 25 ℃ through extrapolation of Arrhenius equation.

Effects of pre-storage chitosan coating in combination with post-storage 1-methylcyclopropene (1-MCP) exposure treatment on quality of plum (Prunus salicina Lindl cv. Niuxin) fruit during shelf life were studied. Results showed that after plum fruits were coated with 10, 15 or 20 g/L chitosan solutions, stored at 2 ℃ for 4 weeks and then exposured to 1.0μl/L 1-MCP during shelf life at 23～25℃, the change of firmness, vitamin C content and surface color were delayed, and decay was inhibited. Treatments of chitosan combined with 1-MCP exhibited better effects than chitosan or 1-MCP treatment alone, and could significantly improve the plum fruit quality during shelf life.

The“Guire mang 82 ”mango fruits were dipped into calcium solution and coated with chitosan before storage. Results showed that the combination of the two treatments was better than alone, and among which the treatment of 1% CaCl2 +1% chitosan and the treatment of 3% CaCl2 +1% chitosan was effective for mango fruits storage. It inhibited the increase of soluble solids content, yellowing index and browning of fruit, the decrease of titrable acid, hardness, vitamin C content, and the rot index and weight loss rate were well controlled as well. The treatment of 1% CaCl2 +1% chitosan was the best among all the treatments tested.

A preservative coating agent was prepared through coating matrix containing long-horned bean gum and xanthan gum with the addition of Chinese herbal extracts such as Galla Chinesis and Rhubarb, and coating accessory ingredient such as NaCl. Tight and even surface structure of this film was monitored by scanning electronic microscope. The quality change of Annona squamosa L. fruits coated with this preserving agent was also investigated. Results indicated this preservative coating agent could reduce the consumption of nutrients such as organic acid and vitamin C, decrease rates of weight loss, crack fruits and rotten fruits, decelerate transformation of soluble materials, attenuate softening process of matured fruits, inhibit respiration intensity of fruits, depress the degree of lipid peroxidation, and delay the senescence of fruits. Therefore, this preservative coating film revealed an excellent effect on fresh-keeping of fruits.

Effect of modified atmosphere package (MAP) with oxygen at different concentrations and high carbon dioxide (20%) on quality change of fresh-cut spears of green asparagus during storage at (4 ± 1 )℃ were studied. Results indicated that treatment with 80% O2 could inhibit the loss of weight and accumulation of malondialdehyde (MDA); attenuate the reduction in contents of total sugar, vitamin C, chlorophyll and lignin during storage of green asparagus. Degradation of vitamin C, accumulation of MDA and decline of total sugar content was observed in green asparagus treated with 60% O2, while no significant effect on loss of weight, change in contents of chlorophyll and lignin were observed. In contrast, the treatment with 40% O2 accelerated the decline of chlorophyll and total sugar although the change in contents of vitamin C, MDA and lignin as well as the rate of weight loss was not significant. These investigations revealed that combinatorial treatment using 80% O2 and 20% CO2 should have practical application for the storage of post-harvest green asparagus.

Tegillarca granosa was treated with electron beam irradiation, and its effect on total plate count, coliform count and sensory quality of Tegillarca granosa were studied. Results showed that electron beam irradiation could effectively reduce the total plate count and coliform bacteria in Tegillarca granosa, and the total plate count decreased gradually with the radiation dose at 0, 1, 3, 5, 7, 9 kGy. The D10 value was 3.12 kGy when the total plate count of Tegillarca granosa was 3.10×105 CFU/g before irradiation. The sensory quality of Tegillarca granosa was effected by the radiation dosage, and off flavor appeared in Tegillarca granosa treated with 7 or 9 kGy radiation. Thus 3～5 kGy was the optimal dosage, and shelf life of Tegillarca granosa treated with 3～5 kGy radiation could be extended from 5 d to 15～19 d.

Yacon juice with added sucrose and milk powder was fermented by Lactobacillus bulgaricus and the formula and processing conditions for production of the fermentation beverage were optimized by orthogonal test design. Results showed that browning of yacon juice was effectively prevented by boiling in water for 1 minute and then ascorbic acid was added to adjust the pH of the yacon syrup within the range of 4.0 to 4.5. The optimum conditions fermention by Lactobacillus bulgaricus in the yacon juice (60 ml-scale) were: temperature of 41 ℃, inoculation amount of 10 % and with the contents of sucrose and milk powder 4 g and 4 g, respectively. The optimum formula of the fermented yacon beverage was that sucrose (4 g) and xanthan gum (0.2 g) were mixed with the fermented yacon juice (100 ml).

In this work, the processing technique of the instant slice of Chinese gooseberry was studied. The effects of fruit rigidity, vacuum sugar-infiltration liquor mixture ratio and sterilization condition by microwave on the quality of the instant slice of Chinese gooseberry were discussed. The study results showed that the fruit was easily peeled and sliced when the fruit rigidity was controlled at 10.0 kg/cm-2. The optimal formula of vacuum sugar-infiltration liquor was as follows: 15 % of the Chinese gooseberry pulps, 42 % of fructose syrup, 1.6 % of malic acid and 3‰ of pectin. Under this formula, the products taste sweetsour and delicious. Sterilization by microwave under microwave frequencies of 2450 MHz and microwave output power 850 W for 50 s will enable the product to meet the requirements of commercial sterility.

Techniques were developed for preparation of sweet multi-functional effervescent tablets with polysaccharides from Gynostemma pentaphyllum and Osmunda japonica. A L9(34) orthogonal test was carried out and the best formula was obtained as follows: G. pentaphyllum polysaccharide 20%, sweeteners 3%, effervescent agent 20%, O. japonica polysaccharides 50% and CMC-Na 7%. After dissolution in water, the tablets gave a golden yellow color, a special aroma of O. japonica and a brisk and sweet taste.

A novel wine spirit was produced from medlar and licorice based on traditional white spirits. The formulation of wine spirits was optimized by an L9(33) orthogonal test. Results showed that the optimal formula was: 3% of medlar juice concentrate, 6% of licorice juice concentrate, 40% of material spirits and 1.5% of citric acid. Under this formula, the wine spirit contained 38% of alcohol. It showed good mellow taste and abundant nutrients.

A new kind of beverage was prepared through alone juice and burdock vinegar as materials. The formula of this beverage was optimized through orthogonal experiments and its hypolipidemic function was examined by animal experiments. Results indicated that optimal formula of this beverage was composed of 12% burdock vinegar, 10% alone juice, 6% crystal sugar, and 0.2% citric acid. Serum total cholesterol, triglyceride, low-density lipoprotein in hyperlipidemia rats revealed obvious reduction (P＜ 0.01), which also provided the information that vinegar beverage had the functional effect on weight loss.

Yogurt with selenium-enriched Ganoderma lucidum was developed using soybean and selenium- enriched Ganoderma lucidum as raw materials, and the yogurt fomula and processing parameters were optimized through response surface method. The optimum conditions were that soybeans were immersed in 0.5 % NaHCO3 solution for 8 h at 25 ℃, ground in 6 times of water, and then mixed with milk in proportion of 3:1. Glucose (2 %), sucrose (6.3 %) and concentrated liquid of selenium-enriched Ganoderma lucidum (5%) were added into the mixture, and inoculated with 5% of Lactobacillus bulgaricus and Streptococcus thermopgilus (1:1), and fermented at 42℃ for 6.1h. Thus the yogurt with selenium-enriched Ganoderma lucidum was produced.