The compounds in lavender (Lavandula angustifoli) flowers in Xinjiang were extracted with supercritical CO2 extraction, isolated by various column chromatography and identified by spectroscopic methods. Finally nine compounds were isolated and further identified as betulinic acid (Ⅰ),β-sitosterol (Ⅱ),β-daucosterol (Ⅲ), cholesterol (Ⅳ), scopoletin (Ⅴ), linalool (Ⅵ), linalyl acetate (Ⅶ), steraric acid (Ⅷ), methyl stearate (Ⅸ). Especially compound Ⅳ was firstly isolated from Labiate, and compounds Ⅰ, Ⅱ, Ⅲ, Ⅳ, Ⅴ, Ⅷ and Ⅸ were firstly isolated from lavender.

The production process of L-glutamic acid by Brevibacterium tianjinese S9114 was investigated and the main affecting factors of post-biosynthesis of L-glutamic acid were investigated. The results showed that DO-control pulse fed-batch, and feeding of 2 μg/L biotin and 3 g/L KCl are beneficial for L-glutamic acid production. Under these optimal conditions, L-glutamic acid productivity reaches 148 g/L and conversion rate of glutamic acid to glucose reaches 60.5%.

Objective: To optimize extraction technology of total flavonoids from the root bark of Acanthopanan trifoliatus. Methods: Total flavonoids were extracted from the root bark of Acanthopanan trifoliatus through a microwave-assisted technique. Effects of operation conditions, such as ethanol content, microwave radiation time, power of microwave oven and the ratio of sample weight to solvent volume were studied by using single factor and orthogonal test. Results: The highest extraction yield can be obtained when extraction solvent is 50% ethanol, power of microwave oven is 320 W, microwave radiation time is 30 seconds and the ratio of sample weight to solvent volume is 1:20. Conclusion: Under the optimized conditions, the extraction percent of total flavonoids from root bark of Acanthopanan trifoliatus is 30.04 mg/g.

Based on single factor tests of three thickeners (pectin, modified starch and gelatin), the effect of mixed thickeners by using Box-Behnken design on water holding capacity (WHC) of stirred yoghurt was studied. The results indicated that the critical single additive level of Pectin, Modified starch and gelatin in controlling WHC of stirred yoghurt is 0.2%, 0.25% and 0.25% respectively. While for the mixed thickeners, the proper additive level of pectin, modified starch and gelatin is 0.06%, 0.081% and 0.035% respectively, and their total additive level is 0.183%. In this condition, the WHC of yoghurt reaches the maximum of 17.4%.

Neutral protease AS1.398 was used to hydrolyze peanut protein to produce polypeptides. The effects of pH, enzyme dosage, hydrolysis time and temperature on degree of hydrolysis were investigated through single factor tests respectively, and these factors were optimized through response surface methodology (RSM) that was designed based on Box-Behnken central combination. The optimum hydrolysis conditions are as follows: pH 6.7, enzyme dosage (ratio of enzyme to substrate) 6500 U/g, hydrolysis temperature 50 ℃ and time 2.5 h. The hydrolysates of peanut were ultrafiltrated with 5-kD or 3-kD hollow fiber ultrafiltration membrane, and the retentates of 5-kD and 3-kD hollow fiber ultrafiltration membrane was collected respectively and then purified through Sephadex G-25 column chromatography with 10% ethanol solution as eluent. Chromatogram showed that the retentate of 5-kD hollow fiber ultrafiltration membrane is composed of two fractions, whose molecular weights are about 6.5 kD and 2 kD determined using SDS-PAGE method, respectively.

A new preparation technology of pectin from apple pomace without ethanol-ion exchange method was proposed in this study. The optimized extracting conditions were determined by single-factor and orthogonal test with pectin yield as value index, while the optimized processing parameters and the choice of resin in removing impurities by ion exchange were discussed with transmittance and pectin yield as value indexes. The results showed that anion resin-D290 and cation resin-D061 are the best choice and the optimal rate is 1 BV/h for the column process. This new method overcomes the disadvantage of the traditional preparation technology by using mass ethanol with the better main indexes of products.

The processing technique of compound functional drink made from Eucommia ulmoides Oliv. leaves was studied. Orthogonal design and fuzzy math were applied together to obtain the best prescription. The prescription of stabilizer was also determined by an orthogonal test design. The experimental results indicated that the best formula of the compound drink is as follows: 35% of mixed clear juice of Eucommia ulmoides Oliv. leaves, hawkthorn, medlar and pineapple (2:8:11:12, V/V) , 2.2% of sucrose, 2.2% of honey, 0.3% of citric acid potassium and 60.3% of water. While the formula of complex stabilizer is as follows: 0.20% of CMC-Na plus 0.03% of xanthan gum plus 0.15% of pectin.

Neotame is a new type, high efficiency, non-nutrition sweetener. In this study, neotame was synthesized directly from aspartame. In the presence of hydrogenation catalyst Pd/C, aspartame and 3,3-dimethyl butyraldehyde were reacted in methanol solution. Then after crystallization and drying, white crystal neotame was obtained. This experiment was performed under mild conditions and high purity product with yield of 61% was obtained.

β-cyclodextrin was taken as wall materia1 and the deer placenta polypeptide was made into microcapsules by ultrasonic. The orthogonal test results showed that the optimum conditions of process are as follows: ratio of core material to wall material 1:20, ultrasonic power 160 W, ultrasonic time 100 min, ultrasonic temperature 30 ℃. Under these conditions, the embedding rate reaches 60.63%.

The total flavonoids content (TFC) in spring and autumn mulberry leaves from different species and germplasm resources were determined by spectrophotometry. Among 12 mulberry germplasm resources, TFC in 9 accessions are higher in autumn than in spring, and other 3 accessions are higher in spring than in autumn. Compared to Morus multicaulis, Morus atropurpurea and Morus mizuho, TFC in Morus alba leaves is the lowest. Moreover, based on single factor tests, the orthogonal tests were used in the optimization of technological parameters. The optimum conditions are as follows: ethanol concentration 70%, 80 ℃, ratio of material to solvent 1:20, and extraction time 1 hour.

The material powder was prepared from chick sternal cartilage, hydrochloric carbamidine was used to remove non-collagen components, and then pepsin was added to extract type II collagen. The results of SDS-PAGE electrophoresis and RP-HPLC showed that the extracted type II collagen has high purity. Analysis results of amino acid components, UV absorbance spectrogram, infrared spectrum, circular dichroism (CD) spectrogram and differential scanning calorimeter (DSC) proved that type II collagen from cartilage powder remains its natural structure.

Pyracantha fortuneana fruit was used as raw material to produce wine by the steps of clearing, crushing, filtration, adjusting composition, inoculation, fermentation, defecation, aging, cooling, microfiltration, filling and pasteurization. The best fermentation process conditions determined through orthogonal test L9(34) are as follows: inoculation amount of yeast 0.6%, initial amount of sugar 18%, fermentation temperature 28 ℃, initial pH 6.0 and fermentation time around 3 days. Glutin mixed with tannin at the ratio of 1:1 is the best clarifying agent, and the mixture amount is 80 mg/kg; After aging for 2 to 3 months at 15 ℃, filling, and then pasteurizing at 68 ℃ for 30 min, an excellent Pyracantha fortuneana fruit wine can be obtained, which has full-bodied flavor and amber color, and is brilliantly clear.

With pork as raw material, sausages were made by traditional method and craft. Adopting quadratic orthogonal and rotational combination design with 5 factors (1/2 in practice), effects of sodium L-ascorbic acid (X1), lactic acid (X2), sodium hexametaphosphate (X3), salt (X4) and tea polyphenols (X5) on nitrite residues in sausages were studied and relevant quadratic regression models were developed. The model analysis showed that the difference of X2 is extremely remarkable on the 0.01 level, the difference of X5, X1X4, X2X4, X2X5, X3X4 and X2 is remarkable on the 0.05 level, and the difference of X1, X1X5, X2X3 and X5 is remarkable on the 0.25 level.

As an antioxidant, vitamin C palmitate was used as an additive in many countries. The effects of vitamin C palmitate on surface tension and emulsion stabilities of gelatin solution and soybean protein hydrolysate were investigated, and the comparison of emulsifying capacities between vitamin C palmitate and several other emulsifiers were conducted. In conclusion, vitamin C palmitate is also a good emulsifier .

Sodium citrate was added into fresh pig blood to prepare anticoagulant blood, and then the anticoagulant blood was centrifugated to obtain red blood cells. After washing with normal saline 3 times, the red blood cells were used to extract hemoglobin by means of ultrasonic. Effects of ratio (V/V) of water to red blood cell, ultrasonic power, ratio of ultrasonic time to quiescent interval, and operation time on the extraction rate of hemoglobin were investigated. Through single factor test, their scopes were initially determined, and then the extraction technology parameters were optimized through orthogonal test. The results showed that when the ratio (V/V) of water to red blood cell is 4:1, the ultrasonic power is 100 W, the ratio of ultrasonic time to quiescent interval is 1:1, and the operation time is 20 min, the extraction rate of hemoglobin is 97.65%.

A natural yellow pigment was extracted from sunflower ligulate flowers, and its stability at different environmental conditions was studied. The results indicated that this pigment has good water-solubility, heat resistance, lightfastness, oxidation resistivity, and with the maximal absorption wavelength of 390 nm. Food additives and Cu2+, Na+, Ca2+, Zn2+, etc. metal ions are all benefit to the color maintenance of this pigment. In a word, this yellow pigment is cheap, simple and nature, and is able to be used as food additive and colorant.

The study were carried on shape, color, size, water content, juice yield and seed-producing percentage of sea buckthorn and its main nutritional compositions, such as fat, total flavonoids, total acidity etc. The results showed that the juice yield is 81.9% to 83.2% and there is no significant difference among large, medium and small sizes of sea buckthorn. While the content of fruit oil is 5.09% to 6.02%, the content of seed oil is 12.34% to 13.57%, the total acidity is 2.76% to 2.85% and the total flavonoid content is 11.19 to 14.91 mg/g, and significant differences are observed among fruit sizes.

The optimal extraction process and stability of the pigment extracted from super black glutinous corn were studied． Results showed that the optimum extraction conditions are as follows: taking mixture of 95% ethanol and 0.1 mol/L HCl as extractant, material-solvent ratio 1:10 (g/ml), extraction temperature 60 ℃, time 120 min and times 3. The pigment holds good resistance to light and heat, and sucrose and glucose affect its stability little, but reductant and oxidant wound destroy its stability. Moreover, metallic ions such as K+, Ca2+, Na+, Mg2+ and Cu2+, have no effects on the stability, while Fe3+ has significant effect．

A new way with compressed nata de coco to concentrate coconut milk was studied in this article. The experiment indicated that the optimal technology is as follows: the standard size of nata de coco is 1.5 cm × 1.5 cm × 1.5 cm, the compression ratio of nata de coco is 0.3, the ratio of compressed nata de coco and coconut milk is 1:3 (W/W), low speed mixing at normal temperature for 30 min. Under the above conditions, when the initial dry material content of coconut milk is 39.03%, after concentration its dry material content reaches 72.81%, the fat content is 66.88%, and the recovery of concentration coconut milk is 84.03%. Moreover, emulsified coconut milk to be concentrated by compressed nata de coco has better concentration effect than non-emulsified coconut milk, and the compressed nata de coco can be reused. After concentration, the by-product of coconut whey can be used as raw material in food industry.

In this study, ultrafiltration, ion-exchange and reverse osmosis were used to separate natural taurine from oyster. The process is designed properly, possibly and simply, and the purity of obtained taurine exceeds 98.5%. Besides, the structure of obtained taurine was further elucidated with IR and NMR.

In order to make lactic acid bacteria and yeast become dominant microbes more rapidly, accelerate fermentation, decrease pH value of product rapidly and guarantee quality of product, pure Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum and Saccharomyces cerevisiae 1398 were inoculated into mustard tuber juice-tomato juice (1:1, V/V) medium, and the culture was used as fermentation starter. Through orthogonal test, the inoculation amounts of these strains are optimized to be 2%, 1%, 1% and 1%, respectively. According to amino acid nitrogen content, acidity and sensory quality, the optimal starter amount and ripening temperature are 2% and about 10 ℃, respectively. After 30-day fermentation, pickled mustard tuber with good flavor can be obtained. By this improvement, the processing cycle can be shortened by two-thirds.

Using the extracts of Portulaca oleracea L. and Plantago depressa Willd. as raw materials and adding some complements such as citric acid, sucrose and honey, a kind of compound health beverage was developed. The results showed that he concentrations of Portulaca oleracea L., Plantago depressa Willd. and citric acid have great effects on the quality of the beverage, and the optimum formula is as follows: 6.67 g of dry Portulaca oleracea L., 8.33 g of dry Plantago depressa Willd., 60 g of sucrose, 1.4 g of citric acid and 12 g of honey per 1000 ml beverage. Furthermore, the chemical simulation indicated that the compound healthy beverage has effective activity on scavenging·OH, O2· and DPPH·and its IC50 of inhibiting lipid peroxidation is 96.2, 201, 4.76 and 15.34 mg/L (total flavonoids), respectively.

In alcohol extraction process of rapeseed protein concentrate (RPC), the effects of alcohol concentration, extraction temperature, extraction times and ratio of solid to liquid on the protein content in extract were investigated, and these parameters of extraction process were optimized through orthogonal test. The orthogonal test results indicated that, the most significant factor which affects the protein content is alcohol concentration, followed by extraction temperature, solid-liquid rate, and extraction times in turn. The best extraction condition combination is A3B2C2D2, namely alcohol concentration 70%, extraction temperature 55 ℃, ratio of solid to liquid 1:6, extraction times 5. Under these conditions, the content and the yield of protein are 60.5% and 75.7% respectively, and the removal rates of the anti-nutritional compounds such as tannin, phytic acid and glucosinolate are 90. 5% , 66.7% and 99.3% respectively.

This study aimed to simply purify mental-binding peptides which were derived from hydrolyzed whey protein by ultra-filtration technology. The main technical parameters were studied, including ultra-filtration pressure, dilution multiple of liquid material, its pH value and temperature, taking membrane flux, peptide recovery rate and initial molar ratio of P to N as evaluation indexes. The results indicated that high-purity and high-activity mental-binding peptides can be obtained a ultrafiltration circle of 45 min with the ultra-filtration membrane of 6000 D molecular weight cut off under the conditions of ultra-filtration pressure 0.125 MPa, dilution multiple of liquid material 4, its pH 5.5 and temperature 45 ℃. Under these conditions, the appearance time of precipitates can be postponed for 15 min, which is created from the reaction between NaH2PO4 and CaCl2. Meanwhile, the peptide recovery rate is 84.10%.

On the basis of single-factor test, quadratic orthogonal rotation combination test and response surface analysis were conducted to investigate effects of pH value, heating temperature and heating time on extraction ratio of pectin from sweetpotato pomace with acid. The results showed that the optimal extraction conditions are as follows: heating temperature 88 ℃, pH 1.8 and heating time 130 min, and the extraction ratio of pomace pectin reaches 65.86%.

In this study, lactic acid-pressurization extraction technology was used to extract chicken bone nutritional components, and the extraction conditions were optimized using response surface methodology. The results showed that the optimal conditions are as follows: extraction pressure 0.11 MPa, extraction time 62 min, material to liquid ratio 5.6:1 (W/W) and lactic acid amount 12%. Under these conditions, the comprehensive index on contents of hydroxyproline, calcium and phosphorous and degree of protein hydrolysis is calculated to be 33.604.

Many Gram-negative bacteria regulate the expression of some physiological traits in quorum sensing (QS) mediated by N-acyl-homoserine lactones (AHLs). Quorum sensing inhibitor (QSI)of AHL antagonists can block or attenuate the expression of characteristic associated with QS. Based on the above inhibitory principle, this study developed an agar plate and TLC assay to detect the antagonists for N-acyl-homoserine in microorganism. This new method is simple, inexpensive and easy to application.

Volatile components in 12 cultivars of Chinese cabbages were continually analyzed by head space-solid phase microextration and gas chromatography-mass spectrometry (GC-MS) for 2 years. The results showed that more than 170 compounds of 14 varieties are found in the samples, which include nitrile, esters, aldehydes, ketones, alcohols, hydrocarbons and heterocycles etc. Furthermore, there are 50 flavor compounds, and 2-cyclohexen-1-ol, 2-hexenal, 3-hexen-1-ol (Z/E), benzene (2- isothiocyanatoethyl) and benzenepropanenitrile are primarily identified as the unique characteristic components in Chinese cabbages.

Parameters affecting the ultrasonic extraction of polychlorinated biphenyls (PCBs) from sea products, including temperature, time, power and liquid (n-hexane) to solid ratio, and effluent collection in column chromatography were investigated. Based on experimental results, the following conditions were chosen: extracting sample at 40 ℃ at 540 W for 120 min with the liquid to solid ratio of 6:1; beginning to collect the effluent up to 10 ml when there was 10 ml of effluent flowing out of silica gel column. The PCBs in the extract were quantified using gas chromatography. The recovery rates of PCBs in this method range between 72.66% and 91.56%, and the average is 87.93%. This method was also used to analyze sea products such as hairtail, butterfish and shrimp. The results proved that the established method is reliable.

In this study, HPLC analysis on Shixia longan (Dimocarpus longan Lour. cv. Shixia) was performed on reversedphase Nucleosil C18 column (250 mm × 4.0 mm, 5 μm) by using mobile phase 0.01 mol/L KH2PO4 and CH3OH, dual gradient elution was proceeded with the flow rate of 0.8 ml/min, and operation conditions were set as follows: detection at 260 nm and column temperature 40 ℃. Results showed that there are 13 common peaks in HPLC chromatogram of water-soluble components of 14 Shixia longan samples collected from different areas. Moreover, by calculated with fingerprint analysis system of Chinese medicine, relative standard deviations (RSD) of relative retained time of common peaks are below 1.2% and their similarity is above 0.967. Therefore, the established chromatographic fingerprint is proved to be a scientific quality evaluation method for Shixia longan.

Glassy carbon electrode surface was modified with L-cysteine by means of cyclic voltammetry to prepare polymer film-modified electrode, and then the electrode was used to construct a novel nitrite amperometric sensor. The electrocatalytic activity of poly(L-cysteine) film electrode toward NO2 was studied in detail through cyclic voltammetry. A method for determination of nitrite in food using the amperometric sensor was built. The results indicated that the sensor shows an excellent amperometric response to NO2 in phosphate buffer (PB) at pH 3.0; A good linear relationship over a NO2 concentration range from 9.0×10-7 mol/L to 1.49×10-5 mol/L is obtained, and the detection limit is 1.0×10-7 mol/L (S/N=3). The sensor shows high sensitivity, good linearity, low detection limit and good selectivity. It was used for quantitative analysis of NO2 in food samples with satisfying results.

A method was developed to clean-up and detect total patulin in of apple, hawthorn and tomato products using HPLCMS/ MS. Clear juice was diluted directly with acetonitrile and cleaned-up with MycoSep 228 multifunctional clean-up column. Cloudy juice or solid samples were pre-treated with pectinase, extracted with acetate ethyl, and then cleaned-up with MycoSep 228. Chromatographic separation was performed on a column Atlantis dC18 and determination was achieved by HPLC-MS/MS with ESI－(electronic spray ionization). The results demonstrated that the linear ranges are from 1.0 μg/kg to 200 μg/kg with the detection limit of 2.0 μg/kg. The average recoveries and the relative standard deviations range 76.0% to 95.3% and 5.4% to 11.2%. The method is simple, rapid, accurate and suitable for the quantification and confirmation determination of patulin in apples, hawthorn, tomato products.

Objective: To establish hydride generation atomic fluorescence spectrometry method for determining contents of selenium in garlic and its product. Method: Samples of garlic, alliin, alliinase, garlic polysaccharide were digested with HNO3-HClO4 digestion mixture, and then the content of selenium was determined using hydride generation atomic fluorescence spectrometry (AFS). Results: the content of selenium in garlic, alliin, alliinase, garlic polysaccharide samples are 0.010 to 0.024, 0.423 to 0.629, 0.057 to 0.064 and 0.001 to 0.007 μg/g separately. Conclusion: The method is proved to be simple and sensitive. Therefore it can be used for determination of selenium in garlic and its products.

The aroma components in honey-mulberry wines which were fermented with different cultivars of mulberry (hybrid mulberry, Dashi mulberry, Hongguo2 mulberry and Hongguo1 mulberry) were extracted by solvent extract and analyzed by GCMS. The results indicated that the identified amount of aroma components of four honey-mulberry wines is as follows: hybrid wine 59, Dashi wine 56, Hongguo2 wine 50, Hongguo1 wine 50, and their common aroma components are 45. Moreover, there are 5 common components ranked before 10 among all 45 components, which are 1-butanol,3-methyl-, 1-propanol,2-methyl-,benzeneethanol, benzeneethanol,4-hydroxy- and one certain substance, but their relative contents in four wines are very different. Besides, each of four honey-mulberry wines also contains a few particular aroma components. These components lead to a similar and unique aroma and style for honey-mulberry wines fermented with different cultivars of mulberry.

A rapid method was developed for the determination of 19 organophosphorus pesticides in apples. The sample was firstly extracted by ultrasonic with acetonitrile, and then the extracts were concentrated with rotary evaporator and determined by gas chromatography equipped with Flame Photometric Detector. The results showed that when the additive level of 19 organophosphorus pesticides is 0.05 mg/kg to 1.5 mg/kg, their average recoveries from apples are 73.4% to 123% with the relative standard deviation (RSD) of 0.34% to12.59%, the limits of detection (LODs) are 1.0 μg/L to 5.0 μg/L, and the limits of quantification (LQDs) are 3.3 μg/kg. This developed method can be used to determine organophosphorus pesticides in commercial fruit samples.

A multi-residue analytical method for eight sulfonamides in fish muscle based on matrix solid-phase dispersion (MSPD) coupled with high performance liquid chromatography (HPLC) was developed. This method was environmentally friendly using ethyl acetate as the elution solvent. 0.5 g of fish muscle mixed with 2 g of C18 packing material was grounded and filled into a SPE column. After washing with hexane, sulfonamides were eluted with ethyl acetate and determined using RP-HPLC with UV detector at 270 nm. Sulfonamides were separated on C18 column using 50 mmol/L NaH2PO4-acetonitrile (70:30, V/V) as mobile phase at a flow rate of 0.7 ml/min, and the column temperature was 30 ℃. The linear range of this method is from 0.010 μg/ml to 1.000 μg/ml with the correlation coefficient of over 0.9999. The spike recoveries are in the range of 76.0% to 115.0% and the relative standard deviation (RSD) is less than 6.4% (n = 6). The limit of detection is 0.020 μg/g in a 0.5 g of sample.

Objective: To realize the status of Enterobacter sakazakii contamination in infant formula milk powder, and to study relevant contamination routes and rapid detection methods. Methods: Enterobacter sakazakii colored medium and VITEK automatic microbial biochemical analyzer were used in isolation and identification, PCR and fluorescence PCR were used for detection. Results: The detection rate of Enterobacter sakazakii is 1.56% in 192 infant formula milk powder product samples, 13.33% in 60 material samples and 0% in 30 environment samples in production, respectively. Conclusion: There are hidden safety questions in Fujian infant formula, and most contaminations are from material. Moreover, fluorescence PCR and colored medium can be used for rapid isolation and identification of Enterobacter sakazaki in infant formula milk powder.

Food safety is always paid lots of attentions, and the detection of polycyclic aromatic hydrocarbons (PAHs) is a very important step for the control of edible oil. In this study, the cloud point extraction was successfully applied in the preconcentration process of trace-level PAHs in edible oil. Compared to the traditional method, this new method totally avoids the usage of organic solvent, decreases the cost and improves the pre-concentration capability.

Because of low levels of Salmonella in food, a pre-enrichment step in PCR-based method for the detection of Salmonella is usually included. To investigate a simple and rapid pre-enrichment protocol, four strains of Salmonella in food were pre-enriched. The first step was to confirm whether shaking during pre-enrichment had any beneficial effects on the number increase of number of Salmonellae than not shaking. The second step was to examine whether MM broth would be superior to BPW broth in supporting the growth of Salmonella. The third step compared the enrichment effects at 6, 8, and 24 h of incubation in BPW broth. The results showed that shaking culture has no beneficial effect on the growth of Salmonella after 6 and 8 h of incubation (p ＞ 0.05). However, after incubation for 24 h the shaking effect is prominence (p ＜ 0.01). Similarly, there is no difference between MM and BPW broths after 6 and 8 h of incubation (p＞0.05), but after 24 h the effect of MM broth is very significantly increased (p＞0.01). During the incubation in BPW broth, the enrichment effect after 8 h is significantly higher than after 6 h (p＞0.01) and it after 24 h is also significantly higher than after 8 h (p＞0.01). In conclusion, shaking culture and MM broth are unable to promote the increase of Salmonella number, therefore the optimized protocol is to pre-rich Salmonella with still culture in BPW broth at 37 ℃ for 8 h.

In this study, solid phase extraction was used in pretreatment. After separated by HPLC with acetronitrile-ammonium acetate buffer as mobile phase, malachite green (MG) and leucomalachite green (LMG) in foods were detected by MSD in the ESI(+)-SIM mode. This analytical approach is highly sensitive, rapid and precise, therefore it has enormous application value.

Listeria monocytogenes is one kind of food-borne pathogens which can cause both people and animal to suffering from diseases, and the rapid detection technology based on molecular biology is one of the most interesting researches in the field of food safety. This study adopted the method of bioinformatics to research microbial genome data, and obtained 4 specific sequence regions and 4 coding sequences of L. monocytogenes which are not ever used as the detection markers. These results would be important for establishing PCR detection of L. monocytogenes.

This article studied effects of conditions of instrument, current-carrying and potassium borohydride concentration on fluorescence single value of selenium, and established a quick and accurate method to determine organic and inorganic selenium in soybean. This method successfully eliminated the disturb of coexisting ions on the detection of selenium, and the results showed that the detection limit is 3.6 ng/L, the recovery is 86.7% to 105.0%, and the relative standard deviation is 1.95% to 4.52%.

Objective: to establish a simple, accurate and sensitive method for determination of cyclamate in preserved fruits by high-performance liquid chromatography with pre-column derivatization. Method: Through the reaction between cyclamate and sodium hypochlorite under acid medium, N,N-dichloro- cyclohexylamine was determined by UV-HPLC. Results: The detection limit is 0.05 g/kg. The calibration curve is linear in the range of 0.02 to 1.00 mg/ml with a correlation coefficient of 0.9995. The relative standard deviation is 1.56% to 4.49% and the recovery rate is in the range of 91.5% to 98.5%. The determination result has no significant deference from that by the method of GB5009.97 — 2003. Conclusion: The method is sensitivity, simple and stable and has good repetition. It can be used for the determination of cyclamate in preserved fruit.

An automatic detection instrument based on tandem type piezoelectric biosensor was established, and then a model milk sample inoculated with Escherichia coli was tested by this instrument. Based on the linear relationship between frequency detection time (FDT) and bacterial concentration of milk sample, accurate numbers of counting bacteria were attainable. The results showed that target bacteria may be detected at concentrations ranged from 10 cell/ml to 106 cell/ml, and detection time is 3 to 15 h. The accuracy of this method is similar to the standard plate counting method (r≥0.99), but it is more sensitive, rapider and more convenient.

This study aimed to establish an analytical method for the determination of thiobencarb and furathiocarb pesticide residues in aquatic products using solid-phase extraction (SPE) and gas chromatograph-mass spectrometry. Extraction with acetonitrile was used for sample preparation. The prepared sample was cleaned-up using SPE column (filled with 0.5 of C18 and 5 g of Na2SO4, and then eluted with 10 ml of acetonitrile). The total ion current (TIC) was identified by a spectrum library search. Selected ion monitoring (SIM) was used as a quantitative method. The two pesticides show good linearity in a detected concentration range with good correlation coefficient (r=0.997 to 1.000). The method recoveries are generally from 82% to 110% with relative standard deviation (RSD) of 3.74% to 8.18% and the limit of detection is 0.01 mg/kg (S/N >10). The method is effective, fast, accurate and economical, and it can meet the detection demand for import and export.

A rapid and reliable method for determination of alliin in garlic has been developed. Alliin in garlic was derivated by 6-aminoquinolyl-N-hydroxysuccinimicly carbamate in buffer at pH 8.5, and analyzed using HPLC equipped with Waters Symetry C18 column (150 mm × 3.9 mm, 5μm) and a fluorescence detector. The mobile phase was 0.02 mol/L potassium dihydrogen phosphate buffer at pH 5.5-acetonitrile (75:25, V/V) with the flow rate of 0.80 ml/min, and the excitation wavelength and emission wavelength were 250 nm and 395 nm, respectively. The results showed that there is a nice linear correlation between peak area and concentration of alliin in the range of 1 to 16 mg/L with the correlation coefficient of 0.99. The limit of detection is 1 mg/L, and the recovery is higher than 95%.

A nondestructive measurement model predicting quality of apple fruit was developed at room temperature by near infrared (NIR) spectroscopy. The effects of testing position and temperature on NIR model accuracy of evaluating apple qualities was studied, and the minimal quantity of samples used to compensate temperature fluctuations was discussed. Results showed that the accuracy of model constructed by averaging over spectra gained from two positions of each side (sun-expose side and shaded side) is the highest. One minus variance ratios of moisture and color model reach to 0.8274 and 0.8005, respectively. Samples of different temperatures (twenty percent of calibration sets) are needed to add in room temperature model to compensate temperature fluctuations. Hybrid calibration model accuracies of soluble solid content, moisture and color (°Hue) after temperature compensation are much higher than those of model at room temperature. Standard errors of the prediction of hybrid calibration model of soluble solid content, moisture and color are lower than those of model at room temperature by 15.52% to 29.77%, 13.68% to 31.68% and 45.9% to 88.46%, respectively.

Nitrite (NO2) can oxidize potassium iodide (KI) reagent into iodine (I2) under acidic condition, and I2 can react with starch into iodine-starch blue color complex. Consequently, based on these reactions a new absorption photometry was established for determining nitrate in the food. The experimental results showed that the optimum reaction conditions are as follows: pH 5, 1.0×10-2 g/ml KI solution 10 ml, 0.3% starch solution 3 ml and reaction time 6 min, and the maximum absorption wavelength of iodine-starch blue color complex is 540 nm. Under these above conditions, the linear range of this new method is 8.0×10-4 to 7.0×10-6 g/ml, the detection limit of nitrite is 5.0×10-8 g/ml and the relative standard deviation is 0.7%. Therefore, this new method is simple, rapid, sensitive and accuracy, and has enormous application value in food safety determination.

The volatile oil was extracted from Thymus altaicus Klok. by using water distillation and its content was 0.31%. Then the chemical components of the volatile oil were examined by GC-MS. Finally 82 compounds were separated, 72 compounds were identified, and the relative contents of these components were determined with peak area normalization method. Moreover, the antioxidant activity of the oils was assessed by measurements of metal chelating ability and reducing power. The results showed that the essential oils, BHT and thymol have no metal chelating activity, but the essential oils have better reducing power and antioxidant activity than thymol and BHT.

The essential substance of aromatic constituents was obtained by using solid phase microextraction (SPME), and then aromatic constituents were separated and identified by GC-MS. The experimental results showed that 21 compounds of aromatic constituents from Actinidia arguta Sieb. et Zucc are identified, and the major components are 1-methyl-4-(1- methylethylidene)- cyclohexene, butanoic acid ethyl ester, ethanol, hexanoic acid ethyl ester, benzoic acid methyl ester, β-myrcene, D-limonene and β-pinene.

To obtain chemical components from the flowers and leaves of Mirabilis jalapa, the methods of water extraction, ethanol extraction and petroleum ether extraction were used. There are amino acid, carbohydrate, lactone, organic acid, phenol and volatile oil in the water extracts of flowers. Phenol, cardiac, coumarin and flavonoid are obtained from the ethanol extracts of flowers. The petroleum extracts of flowers contain lactone. Also, there are amino acid, organic acid and phenol in the water extracts of leaves. Flavonoid, phenol, coumarin, phenol, cardiac and anthraquinone are obtained from the ethanol extracts of leaves. The petroleum extracts of leaves contain steroid and terpenoid.

In this study, the content of polysaccharides in extract of Ramalina sinesis Jatta. collected from Nanshan August First tree farm in Urumqi with hot water was determined by DNS method. The results showed that the content of polysaccharides in Ramalina sinesis is 4.06%.

A high performance liquid chromatographic method was developed to establish the fingerprint of wines, and 36 samples from various manufacturers and various batches in Jiangxi province were analyzed. In this study, the technique of projection discriminance based on principal component analysis (PCA) and cluster analysis (CA) was used to differentiate and evaluate the fingerprints, and then, PCA was also employed to handle the data of the common chromatographic fingerprints pattern to reduce the number of variables, thus optimizing back-propagation network (BPN), which was applied to predict the attribution of unknown samples. The results on PCA and CA showed that there are definite differences among the wine samples produced by different manufacturers, based on which a method can be established to distinguish wine samples produced by different manufacturers, and the developed method can provide some scientific basis for the quality control of wines. And then, PCA was secondly adopted to optimize back-propagation network. The multiple predicted results manifested that the optimized network has high accuracy and good stability. PCA-BPN technology can be used to predict correctly the attribution of unknown samples.

For the fourth degree of soybean oil, a BP neural network was introduced to construct model for its near-infrared spectral data. The structure and parameters of the neural network were analyzed, and the structure design of samples training aggregation and primary factor of network input were thoroughly investigated. With regard to other multivariable modeling methods, extraction effects of useful information about near infrared spectrum were analyzed. For acid value prediction standard deviation of the fourth degree of soybean oil, the results of multivariable linear regression, primary components regression and partial least square are 0.1472%, 0.1801% and 0.1576% respectively, whereas the result of BP neural network is 0.1387%.

The determination of titratable acidity in apple, grape, strawberry was conducted by monotonic titration (MET) using automatic potentiometric titrator. The recovery and relative standard deviation (RSD) of the method are 92.85% to 96.65% and 0.64% to 1.84% respectively. The determination result is not affected by the color of sample, and the accuracy and precision are high. This method can be used in the determination of fruit quality.

In order to quest an approach to measure sugar content of kiwifruit rapidly and nondestructively, wavelet denoising was used to preprocess the near infrared (NIR) spectra (1000 to 2500 nm) of kiwifruit. Partial least square (PLS), interval partial least square (iPLS) and synergy interval partial least square (siPLS) methods were used to establish the calibration models of sugar content. Experimental results showed that the optimal siPLS model is obtained with 16 intervals and the optimal combinations of intervals are number 9, 11 and 13. The model is achieved with correlation coefficient 0.9414 and root mean square error of cross validation (RMSECV) 0.3788 in calibration set and correlation coefficient 0.9295 and RMSEP 0.3904 in prediction set, and its factor number is 7. This study demonstrated that NIR spectroscopy with siPLS model could not only diminish run time and select the optimal intervals, but also improve precision.

At present, the pretreatment of GB/T5009.33—2003 determination method of nitrite in food is complex and takes long time. This study aimed to improve the pretreatment method by using natural macromolecule flocculent W-3 instead of potassium ferro cyanide and zinc acetate. By this improvement, operation time and labour force can be saved. Meat product samples were determined using this improved method. The obtained results are accurate with low detection limit, high recovery and the relative error of less than 3% compared with the national standard method.

In the study, 5 fermented milk samples were respectively by 5 strains of Lactobacillus delbruechii ssp. bulgaricus L.b-01, L.b-3, L.b-MYC, L.b-SP1.1 and L.b-M01A were analyzed with SDE-GC-MS (simultaneous distillation-extraction-gas chromatography-mass spectrometry) to assess the difference of flavor compounds among them. The results showed that the kinds of flavor compounds in the 5 samples are 13, 19, 11, 9 and 12 respectively, including 22 compounds in 6 kinds: acids, esters, alcohol, carbonyls, aromatic compounds and heterocyclic compounds. The obvious diversities of flavor compounds in these different samples fermented respectively by 5 strains of Lactobacillus delbruechii ssp. bulgaricus are not found, except higher content of ethanol and acetic acid in the sample fermented by L.b-M01A.

In the polymerase chain reaction (PCR) detection procedure of E. coli in milk sample, DNA template was extracted from the milk sample which was contaminated by E. coli artificially after 8-h enrichment or directly, and primer was designed from the conservative region of E. coli alanine racemase gene (alr). After PCR amplification, agarose gel electrophoresis was conducted. The results showed that the detection limits of E. coli in both whole and skim milk samples with and without 8-h enrichment of E. coli are 1 CFU/ml and 104 CFU/ml respectively. Compared with the method of GB/T 4789.3—2003, PCR detection method has higher sensitivity and accuracy and is timesaving.

After stored at 10 ℃ for 5 days, the firmness and total soluble solid (TSS) content of eggplant fruits treated with modified chitosan are higher than those of fruits treated with unmodified chitosan by 5% and 7% respectively, while the total bacteria and weigh loss of fruits treated with modified chitosan are less than those of fruits treated with unmodified chitosan by 32% and 10% respectively. Also, modified chitosan more effectively inhibits activities of polyphenol oxidase and peroxidase, and maintain the higher level of L and the lower level of BI. Therefore, chitosan modified with nano-CaCO3 has potential value in fresh cut eggplant fruit storage.

Some typical fruit and vegetable such as tomato, cucumber and Brassica chinensis L. var. communis were chosen to investigate the principle of a series of concentrations of 5, 10, 15, 20 and 50 μl /L of nitric oxide (NO) degradation in air and in the presence of fruit or vegetable. The results showed that in the initial period, the rate of loss of NO is much higher than that in the later period. The higher the initial NO concentration is, the rate of loss of NO becomes higher in the initial period. The rate of NO loss is much higher in the presence of fruit or vegetable than in air. Meanwhile the NO/O2 system produces high concentration of nitrogen dioxide (NO2). When the initial NO concentration is higher, the peak value of NO2 becomes higher. While the presence of fruit or vegetable is able to control the accumulation of NO2.

This study was conducted to investigate the preservation effects of soy protein isolate-wheat gluten films fortified with single antiseptic (calcium propionate), with complex antiseptics (calcium propionate, citric acid and ε-polylysine) or without antiseptic on eggs laid in 12 hours, respectively. The results showed that stored at 37 ℃, the quality of eggs coated with all 3 kinds of film solutions are obviously better than the control group, and the preservation effect of composite films fortified with the complex antiseptics is the best.

A novel chitosan-based coating was developed through orthogonal test with inferior Chinese winter jujube used as experimental material and loss of vitamin C as a indicator. The results showed that the best formula of coating is 1.5% of chitosan, 1% of citric acid, 2% of whey protein and 0.3% of CaCl2. The quality of fresh-cut winter jujube is improved significantly by chitosan-based coating treatment, which is stored at 2 ℃. The coating can strongly inhibit the numbers of total bacteria, yeast, mold and E.coli, prevent microbial contamination, reduce the degradation and transformation of nutrients, and decrease the content of total sugar and soluble protein. The activities of some antioxidant enzymes (CAT, POD and SOD) also indicated that the treatment of chitosan-based coating can prevent the quality degradation of fresh-cut Chinese winter jujube.

In order to develop preservation technology of Volvariella volvacen, effects of storage temperature, packaging method, anti-browning agent (cysteine) concentration and its maturity of Volvariella volvacen on its browning and soft rot rates were investigated, and effects of these factors on specific activities of peroxidase (POD) and polyphenol oxidase (PPO) of Volvariella volvacen to make clear its browning mechanism. The results showed that the most suitable storage temperature is 13 ℃. for Volvariella volvacen. The lifetime can be extended to 9 days at least by multiple-factors treatment and to 11 days by sealed package with browning rate 54%, longer 5 days than reported that. NaCl, VC, andcitric acid have some preservation and antibrowning effects on Volvariella volvacen. PPO plays leading role in browning of Volvariella volvacen .

In this study, a compound health beverage was developed with dandelion and hawthorn as raw material. The results showed that the optimal extraction conditions of hawthorn juice are softening hawthorn at 80 to 90 ℃ for 20 to 25 min, and extracting hawthorn for 10 h at 90 ℃ at the material-liquid ratio of 1:5.5. 0.2% ascorbic acid plus 0.2% EDTA-2Na is the best color fixative for dandelion. The optimized formula of compound health beverage through orthogonal test is 40% of dandelion juice, 25% of hawthorn juice, 10% of sugar and 0.2% of acid (citric acid). The gelatin-tannate method is mostly suitable to clarify the compound health beverage. The beverage product has rich nutrition and unique flavor.

In this experiment, the main technological parameters for processing mixed cheese from goat milk powder and bovine milk were studied. The influences of bovine milk proportion, rennet, sterilization conditions, acidification pH value and CaCl2 addition amount on coagulation effect and yield and sensory quality of cheese. The results showed that high quality cheese can be obtained when bovine milk proportion is 35%, kid rennet is used as milk-clotting enzyme, pasteurization (at 63℃ for 30 min) is taken for sterilization, acidification pH value is 6.20 and 0.02% CaCl2 is added.

Ganoderma lucidum was inoculated and cultivated in rice bran juice. And then, a kind of health beverage was developed using the whole broth. It showed that the basic ingredients of the beverage were: 20% fermentative broth, 16% jujube juice, 2% skim milk powder, 0.005% Acesulfame-K. A variety of edible glues (0.25% sodium alginate, 0.06% CMC, 0.15% carrageenan) and 0.06% quality improver added in the beverage enhanced its stability. Organoleptic assessment carried out with fuzzy comprehensive evaluation methodology showed that the beverage was acceptable to sensory test members.