The photocatalytic degradation processes of sudanⅠ, Ⅱ, Ⅲ and Ⅳ were studied by using TiO2 photocatalyst. The correlativity between molecule electronic structure and photocatalytic activity of sudan was investigated by using quantum chemical method (density functional theory) B3LYP/6-31G** via calculating electronic structure changes. The results showed that the photocatalytic activity of sudanⅠto Ⅳ could be described better by their electronic structures. With the order of sudan Ⅰ, Ⅱ, Ⅲ and Ⅳ, increasing the dipole moment and energy of HOMO and decreasing excitation energy of electronic spectrum, HOMO-LUMO gap and the bond order of C-N or N=N lead to increase of the photocatalytic degradation activity.

The antioxidant activities of the petroleum ether, EtOAc, BuOH and H2O extracts from the edible tender leaves of Pistacia chinensis Bunge., were studied respectively by the DPPH radical scavenging activity method. The extracts exhibit good scavenging activities on DPPH radical. Particularly, the EtOAc and BuOH extracts show higher activities than BHA and an equivalent action with VC, suggesting Pistccia chinensis Bunge. may act as a new plant resource for the natural antioxidants.

The scavenging effects of ethanol extracts from lotus germ on oxygen radicals and their inhibitory effect on lipid peroxidation(LPO) were studied . The results showed that the content of total flavonoids in lotus germ determined by ultraviolet spectrophotometry is 20.01 mg/g, and the extracts can both scavenge hydroxyl free radical(·OH) produced by Fenton reaction and superoxide anion free radical(O2·) produced by oxidation of pyrogallol, and their inhibitory concentrations of 50% (IC50) are 0.195 g/ml and 0.461 g/ml, respectively. The extracts also have inhibitory effects on lipid peroxidation in liver and kidney homogenate spontaneously, and their IC50 values are 3.996 mg/ml and 4.527 mg/ml , respectively.

In order to explore the distribution law and combined form selenium in selenium-enriched wheat grain, atomic absorption spectrophotometry was used to detect selenium in major components of wheat. The results indicated that the most seleniums exist in the organic matter, accounting for 83.34% of total selenium and they are combined with polysaccharide and protein, and selenium 43.08% in protein of total selenium . The selenium of glutenin accounts for 22.60% of most total selenium

Commelina communis L. (CCL) was extracted with methanol-chloroform (2:1), and then the extract was partitioned with petroleum ether, EtOAc and BuOH successively. Antioxidant activities (AA) of different end extracts were evaluated by three different methods, namely, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, deoxyribose assay and potassium ferricyanide reduction method, and compared with those of butylated hydroxytoluene (BHT) and gallic acid (GA). The results showed that the ethyl acetate-soluble fraction exhibits the highest AA at four concentration levels (0.4, 2, 10 and 50 μg/ml). It can be further fractionated into six subfractions EAF1～EAF6 by silica gel vacuum liquid chromatography. Among them EAF4 is found to be the most effective subfraction by the three assays, which has stronger AA than BHT at the four concentration levels and greater AA than GA at the concentration of 10μg/ml and 50μg/ml by the DPPH assay. While, by the deoxyribose assay the EAF4 exhibits higher AA than BHT and GA at all of the four concentration levels and by the potassium ferricyanide reduction methods it exhibits higher AA than BHT and lower AA than GA.

In order to provide a theoretical basis for development and utilization of konjac starch, some physical and chemical properties of konjac starch were analyzed in this study, including transparency, solubility, retro-gradation value, swelling power, amyloes and amylopectin contents and freeze-thaw stability. The results indicated that the content of amylopectin in konjac starch is higher than that of potato starch or maize starch. The transparency, solubility, retro-gradation value and freeze-thaw stability are superior to those of potato starch or maize starch. So konjac starch is a high-quality food starch.

The present investigation aimed at the importance ranking of the sensory properties of orange juice among the consumers with age between 18 and 36. A questionnaire was presented to a panelist with food research background. Two juice samples were presented, one was juice beverage with about 10% juice content, and the other was pure juice with 100% juice content from concentrated orange juice. The paired comparison test showed that the panelist prefers to consume the juice beverage. Moreover, the ranking test further showed that appearance is of lesser importance than taste, aroma and color.

The spin-spin relaxation time T2 and its proton density A22 and A22 of 17 kinds of grains were measured by the NMR CPMG sequence at room temperature. The results showed that A2 has a continually decreasing tendency with the storage time increasing. And until 34 months it shows the obvious decrease. Different grains have the different characters on NMR, so the grains are devided into three kinds, namely the grains of longest, longer and long period. The NMR technology has the advantages of rapidity, no destruction and no demands on sample. This reseach may provide the theoretical guide for food industry.

Effects of ball-milling treatment on particle size distribution, specific surface area, calcium extraction rate and soluble protein content of sliver carp bone powder were studied. Results showed that the particle size increases followed by a decrease with ball-milling time prolonging. The average particle size (Dav) and median particle size (D50) of sliver carp bone powder are minimum by ball-milling treatment for 30 h, 9.33 μm and 7.05 μm, respectively. Particle size increases by more than 30 h ball- milling treatment due to second aggregation. Specific surface area, calcium extraction rate and soluble protein content decrease followed by an increase with ball-milling time prolonging. Maximum value of specific surface area, calcium extraction rate and soluble protein content could be obtained 30 h ball-milling treatment, as 94314 m2/m3, 13.96 % and 42.70 mg/g, respectively. The values decrease slightly when ball-milling time was more than 30 h.

This study aimed to investigate the effects of ultra-high hydrostatic pressure on the overrun, texture, viscosity and destabilization of foamed food emulsification. The results showed that the ultra-high hydrostatic pressure affects little on the overrun, which increases with the pressure increasing. The texture, viscosity and destabilization are changed significantly by the ultra-high hydrostatic pressure processing. The size and shape of foam of the food emulsification are also changed.

The effects of different precooking conditions on the quality of pressurized (400 MPa for 15 min, at room temperature) cooked chicken breast and the quality of cooked chicken breast pressurized at different pressures (0.1～700 MPa) for 15 min at room temperature were studied. The results showed that different precooking conditions have significant effects on the quality of pressurized cooked chicken breast (p<0.05). With the increase of pressure, both the moisture content and the value of L of the pressurized cooked chicken breast reduce quickly, while the value of a and hardness increase, the springiness and the value of pH increase at first but decrease later, and the value of TBA increases remarkably. The results of sensory evaluation showed that chewiness of the pressurized cooked chicken breast is improved. The pressure treatment does not affect the flavor and odor of chicken meat, but it has some effects on the color of chicken meat (p<0.05) .

In order to explore the relationship between the elasticity of fish dough sheet and the farinograph and tensile indexes, effects of dough components on the rheological properties of fish dough and dough sheet were studied by using farinoraph, extensograph, dynamic rheometer and textural analyzer. Results showed that addition of fish surimi and modified starch weakens the rheological properties of fish dough, but it enhances the elasticity of fish dough sheet after heating. Salt improves both the rheological properties of fish dough and the elasticity of fish dough sheet. The visco-elasticity is hardly influenced by surimi during heating, but it is greatly enhanced by adding modified starch and salt. The development time, stability time and maximum resistance are significantly correlative with the elasticity of fish dough sheet.

CTC black tea was procuded by following process: fresh tea leaves → urtra-high pressure processing (UHPP) (550 MPa for 10 min) → withering sealedly at room temperature for 4 h → cutting → fermenting for 30 min → drying. It was found that the urtra-high pressure processing can obviously improve the aroma of CTC black tea, in which the contents of alcohols, esters and aldehydes increase, but the content of some alkanes decreases. Compared with the control, the 550- MPa pressure processing for 5 min can increase the contents of theaflavins, free amino acids and water extracts in CTC black tea by 20.43%, 24.03% and 8.70% respectively, but decrease the content of thearubigins in CTC black tea by 10.09%.

This study aimed to investigate color change of beef lean tissue during storage. Fresh beefs were stored at room and refrigeration temperatures, respectively. Their images were captured with a CCD camera every day. Then the computer image processing techniques were applied to segment the lean tissue region from each whole image and to extract color features of lean tissue image in RGB and HIS spaces. Statistic analysis was finally employed to quantitatively analyze changes of beef color during storage. It was found that beef color varies from luminous cerise to dark wine and, meanwhile, R value of beef lean tissue decreases linearly and G and B values rise linearly with storage duration extending. H value of beef color fluctuates in a small range and both H and I values linearly decrease as storage duration extending. Compared with human vision, computer vision method can quantitatively and more accurately reveal the change of beef color.

In this study, the static state pressure method was adopted to determine the saturated vapor pressures of honey at different temperatures, and the dependence of saturated vapor pressure of honey with temperature, moisture content and variety of honey was analyzed. The regression model of saturated vapor pressure with temperature and water content of honey was fitted by two steps. The results showed that saturated vapor pressure of honey is affected mainly by temperature and moisture content of honey except honey variety. When temperature is 313.15 to 353.15 K and honey moisture content is 13% to 27%, the equation of saturated vapor pressure (PS, kPa) of honey with temperature (T, K) and moisture content of honey (w, %, mass/mass) is lnPS = 18.379 + 0.067w -5363.03/T.

Crude product of ε-poly-L-lysine by producted by 5-L fermenter; The antibacterial activities of ε-poly-L-lysine on common bacteria were determined by Oxford cup assay and dilution-plate methods. The effect of temperature on antibacte- rial activity of ε-poly-L-lysine, the activity of combination of it with acetic acid or glycine, and its application in the preservation of sliver carp surimi were studied. The results showed that ε-poly-L-lysine has a wide antibacterial spectrum and can inhibit gram- negative, gram-postive bacteria and fungi; ε-Poly-L-lysine is good themal stabitity when temperature is 80, 100, 121℃; The antibacterial activity of ε-poly-L-lysine is enhanced by combination with acetic acid or glycine; ε-Poly-L-lysine has good preservation effect for sliver carp surimi and is an effective natural food preservative.

The experiment systematically studied the physical, chemical properties and stability of the pigment from Ligustrum sinense Lour.. The results showed that it was a type of anchocyanin and easy to solve in water, having resistance against heat in acid condition and good resistance against visible light and ultraviolet light. Vitamin C and preservative don’t exert negative effects on the stability of the pigment while H2O2 has negative effects and Na2SO3 has obvious effects, some metal ions such as Fe3+, Cu2+ and Sn2+ also have negative effects.

The free radical scavenging activities of genistein and its lactocides were assessed by using three methods, namely the anti-DPPH free radical, Fenton reaction with 1,10-phenanthroline-Fe2+ spectrophotometry and pyrogallol autoxidation assays. The results showed that the abilities of genistein and its lactosides in scavenging DPPH· and ·OH radicals are in the order of genistein 7,4′di-O-β-lactoside > genistein 4′-O-β-lactoside > genistein 7-O-β-lactoside > genistein. In contrast, genistein is effective in scavenging O2· than its lactosides at low concentration. Furthermore, the other two genistein lactosides have negative effects on inhibiting autoxidation rate of pyrogallol except for genistein 7-O-β-lactoside. In general, the inhibiting rates to samples decrease with the concentration increase.

Fern root starch was extracted by using fresh fern roots as material and using limewater as extraction reagent. Its physical and chemical properties such as transparency, ageing, degree, solubility, expansion, amylose and amylopectin content, and freeze- thaw stability were investigated, and the comparisons with those of corn starch and potato starch were made. The results showed that the fern root starch has worse expansion and ageing resistance, better solubility and transparency, and less amylose content. This kind of starch, as a new starch resource, is endowed with a wide prospect of development and application.

Three oil samples: cold-pressed oil, refined oil, and organic solvent oil were diluted by petroleum ether into different mass concentrations and irradiated by 40 WUV rays. The absorption bands, UV absorption ability of 10% Moringa oleifera oil, and absorbance of 0.1% Moringa oleifera oil were determined. The results showed that the maximum absorption wavelength is 212 nm; cold-pressed oil and organic solvent oil show better anti-UV ability than refined oil; 10%30% Moringa oleifera oil can resist UVB and UVC while 30%100% Moringa oleifera oil can resist UVA, UVB, and UVC; 10% Moringa oleifera oil can absorb short-wavelength UV and partrial mid-wavelength UV; 0.1% Moringa oleifera oil can absorb UVC. The results demonstrated that Moringa oleifera oil own the character of anti-UV ability.

The antibacterial activities of eugenol in vitro to 12 kinds of bacteria were tested by micro-volume broth dilution method, respectively. The results showed that the eugenol possesses the highest antibacterial activity against E.coli ATCC259 22 (MIC is 5 μg/ml and MBC is 10 μg/ml) and the lowest antibacterial Bacillus circulans (MIC is 320 μg/ml and MBC is 640 μg/ ml), and the MICs and MBCs of other bacteria are between 20 μg/ml and 80 μg/ml and between 40 μg/ml and 160 μg/ml, respectively. The time-bactericide curve indicated that the antibacterial activity of eugenol shows strong concentration dependent and slight time dependent. The eugenol with high antibacterial property is worthy to be researched as a sort of potential natural preservative substance.

This study focused on physicochemical and processing properties of chicken breast meat powder for exploring new products of chicken meat instead of traditional chicken products. The characteristics of alkaline soluble proteins from chicken meat were investigated under various conditions within an alkaline concentration range of 0.25 % to 1.00 % and a temperature range of 70 ℃ to 100 ℃. The physical and chemical properties of chicken breast meat powder treated by alkali were investigated using light microscopy,texture analyse, SEM and X-ray diffractometry.The results showed that the change of the chicken muscle structure and the solubility of protein markedly increase with increases of alkaline concentration and heating temperature; Effect of alkali concentration and heating temperature on texture hardness and adhesiveness of proteins shows significant difference(p ≤ 0.05); The X-ray diffraction pattern showed that the formation of protein noncrystallite structure results from alkaline treatment.

Whole nutrient tartary buckwheat rice (WNTBR) was manufactured by processing techniques of the parboiled rice. In this study, orthogonal designs L9(34) were adopted for optimization of process parameters of resistant starch (RS) in processing WNTBR. The results showed that the water content is significant factor and pH has no significant effect on production of RS. Keeping the sample at 4 ℃ is beneficial to the formation of the crystal beam of RS. Drying the sample at 60 ℃ improved the development of the crystal bundle of RS. The optimal parameters for production of RS in processing WNTBR are water content 50%, autoclaving temperature 130 ℃, autoclaving time 60 min and drying temperature 60 ℃.

The effects of three kinds of irradiations such as microwave, ultrasound and ultraviolet irradiation on the oxidative stability of Eucommia ulmoides Olive seed oil were investigated. The results showed that all these treatments can accelerate the degree of the oxidation of Eucommia ulmoides Olive seed oil. The peroxide value increases continuously with treatment time extending and strength of irradiation and temperature rising at the initial period. But after a peak, the peroxide value of Eucommia ulmoides Olive seed oil decreases sharply due to the appearance of various secondary by-products. It implied that the use of irradiations should be paid more attentions especially to polyunsaturated fatty acids. At the same time, it is not suitable to only use the result of peroxide value to estimate the extents of oxidative stability of fats and oil.

Taking malt as basis material and rice as auxiliary material for the preparation of wort, by orthogonal test design effects of external glucoamylase amount, feeding temperature, inactivity time of protein and saccharification Ⅰtime on the quality of wort. And the external glucoamylase method was compared with standard agreement method to select the better one with a- amino nitrogen content and sugar content as investigation indexes. The results showed that the feeding temperature has obvious effect on a-amino nitrogen and inactivity time of protein has significant effect on sugar content. The best technical conditions of the external glucoamylase method are as follows glucoamylase amount 30 U/g, feeding temperature 35 ℃, inactivity time of protein 60 min and saccharificationⅠ time for 30 min.

The effects of addition amounts of Na2HPO4, guar gum, carboxymethyl cellulose (CMC), carrageenan and lactose on the thermal stability of mixed bovine colostrum were studied by the method of heating coagulation time (HCT). The results showed that the addition of Na2HPO4, CMC (CMC) and lactose can enhance the thermal stability of bovine colostrum remarkably.

To extend application range of superfine powder of waxy corn,its all kinds of machining properties were studied as compared with the conventional coarse powder.The results showed that the solubility, the water-holding capacity at high temperature, the rate of hydrolysis with enzyme and the gelatin transparency of 200-mesh superfine powder waxy corn are obviously higher than those of 60-mesh common waxy corn poweder,and its freeze-thaw stability is weak its but retrogra- dation is strong.

The effects of the extraction parameters on the yield of flavonoids from Citrus peels were studied, the process parameters were optimized by L9(34) orthogonal tests based on single factor tests with the yield of total flavonoids as index. The results showed that the order of the extraction parameters affecting the yield of flavonoids is as follows: dosage of cosolvent> pressure>temperature>time. The optimal process parameters are 55 ℃, 200 BAR (1 BAR=0.1 MPa), 150 min and 0.35 ml/ min. The maximum extraction yield is 2.723%.

After being separated with egg white, egg yolk was salted directly by the semi-permeable membrane processing method, frozen and heated degeneration processing methods and dry salting in a die processing method. The results showed that dry salting in a die processing method is the best. The salty yolk has more oil, softer mouth-feel and better flavour after 48-hour salting.

In order to increase bio-utilization and potentiate targeting of liposome, Subtilisin FS33 nano-liposome capsulation system was constructed. By single-factor and orthogonal design tests, the optimum preparation conditions obtained are as follows: Weight rate of cholesterol to lecithin 1:2, concentration of ammonium sulfate 0.15 mol/L, incubation temperature 45 ℃ and FS33 to lipid rate 1:1. Under the optimized conditions,the available encapsulation efficiency （EE） and maintenance efficiency （ME） of FS33 are 30.3% and 86.6%, respectively. The nano-liposome has a diameter of 50150 nm, which belongs to nano-single-room-liposome capsulation. Encapsulated FS33 in the liposome shows more tolerance to simulated intestinal juice than the original FS33 （p<0.01）.

In order to control oxidation of fried oil used for preraring meat products, experiments were designed by response surface methodology (RSM) to study the effects of BHT, VE and TBHQ on acid value (AV) and peroxidation value (POV) and find out the optimum proportion of antioxidants. The results showed that all antioxidants studied markedly reduce the value of oil AV and POV (p<0.05). VE and TBHQ have interaction on oil AV and POV (p<0.05), while VE and BHT only have interaction on oil AV (p<0.05). When all antioxidants are used at low levels, their mutual effects would strengthen ,vice versa offset. Two response regression equations were obtained for describing the effects of BHT, VE and TBHQ on oil AV and POV. According to the equations, the minimum oil AV is achieved at the antioxidant proportion of 61.98:126.09:195.02, the minimum POV at 35.24:195.05:171.86. When the proportion of the antioxidants is 51.75:168.49:195.17, both oil AV and POV reach the minimum 1.09 and 0.59, dropping by 27.81% and 90.15% respectively compared with control.

The Artificial neural network (ANN) model for emulsification process was established, and the ANN model was optimized using genetic algorithm (GA) in this study. Results showed that emulsifier proportion, wall materials amount and ratio between them, emulsifier amout, temperature and time can affect emulsion stability. The trained network whose structure was 4-9-1 has a high generalization, and the correlation coefficient between simulating outputs and the test data is 0.988. The highest performance, which is 12.1% greater than that in experiments, is obtained on the conditions of wall materials amount 5% , emulsifier amount was 0.59% , temperature 58 ℃ and time 13 min. ANN model can be used to describe relationships between process parameters and emulsion stability and GA can be used to optimize process parameters.

Acidproof microencapsulated oil powder was prepared by spray-drying technique on the basis of a screening and testing research on the formula of emulsifier, and its partial performances were tested and evaluated. The results showed that in the medium at pH 2, the emulsion stability of reverted emulsion of the prepared microencapsulated oil powder is good, no layer phenomenon and phenomenon of particle hanging on wall, and the embedding rate reaches 97.5%.

Objective: To increase extraction rate flavonoids from seed of wild jujube. Methods: The complex enzyme method and water extraction method of flavonoids were optimized respectively, and they were compares. Results: The optimal extraction conditions of flavonoids by complex enzyme method are hydrolysis temperture 40℃, pH of hydrolysis ratio of celluase to pectinase to pectinase 1:1, enzyme amount 30 U/g seed of wild jujube and hydrolysis time 5 h. Conclusion: The extraction rate of flavonoids by complex enzyme technology is 54.67% higher than that by traditional water exaction.

Protein was extracted from defatted rice bran with protamex and cellulase respectively. The results showed that the extraction rate of rice bran protein by Protamex is obviously higher than that by cellulose; The optimum hydrolysis conditions with protamex are as follows: pH 5.5, Protamex amount 2% , ratio of liquid to material 10:1; Under the conditions extraction rate of rice bran protein is 52.7%.

The quantitative and qualitative analyses of flavonids in tartary buckweat leaves, stems, seeds and crushed shell were carried out respectively. The leaves which contain the hightest flavonoids among the materials were selected to produce tartary buckweat flavonoids powder, and extraction and purification conditions of tartary buckwheat flavonoids were optimized respectively. The optimal extraction conditions are determined as follows: 60% ethanol at pH 8.15 as extraction solution, leaves to the extraction solution 1:20 (g/ml), extraction temperature 75 ℃ and time 180 minutes, and the optimal purification conditions are determined as follows: selecting DA-201 macroporous resin with the capacity of 5 ml/g for the purification, 60% ehtanol as elution solvent with the amount of 180 ml and elution flow rate 2 ml/min. By the processes, the contents of rutin and total flavonoids in tartary buchwheat falvonoids powder are 85.34% and 91.36%, respectively.

In this study, the experimental results showed that under the conditions of black bean being soaked at 38 ℃ for 15 h and germinating at 32 ℃ for 50 h, the isoflavones content in black bean reaches maximum; The isoflavones extracted form the germinated black bean possess hydroxyl radical and superoxide radical scavenging activities and inhibitory effect on lipid peroxidation; The isoflavone aglycones (IFA) content in germinated black bean is higher than that in native one,but the isoflavone glycosides (IFG) content is lower.

The decomposition of penicillinin in milk by ultrasonic wave and by ultrasonic wave cooperated with vitamin C was repectively investigated in this study. Results showed that the antibiotics can be better decomposed by the cooperation of ultrasonic wave and vitamin C. The optimal decomposition efficiency can be accessed under the following the conditions of cell grinder duty cycle 60, output powder 60%, process time 8 minutes, vitamin C concentration 0.1% and penicillin content no higher than 1.0 unit.

In this study, the experimental results showed that under the supercritical CO2 extraction conditions of 30MPa, 55℃, 2h, CO2 flow rate 25L/h and ethanol as cosolvent,the total extraction rate of dried watermelon precipitate is 17.7%, and the content of lycopene is 29.73% .

【Abstract】 Cochineal extract was filtrated by ultrafiltration membrane with different aperturs, and the effects of different ultrafiltration proceses were studied. The optimum ultrafiltration process was determined as follows:after adjusting crude extracting solution of cochineal dye at pH 4, standing for 24 h, and then filtrating the supernatant by the spiral-renewable cellulose membrane with molecular weight cut-off of 5000. By this process 73% cochineal protein can be removed out of the cochineal extract, the purity of cochineal dye is increased, and the content of carminic acid reaches 54%.

In this study, honey-sesame composite ointment was made from the honey and sesame cake. Based on sense quality, the raw material formula was optimized by orthogonal tests. In a preser periment, peroxide value (POV) of honey-sesame composite ointment was measured after the combined natural antioxidants of tea polyphenols (TP), β?carotene with soybean isoflavones were added. The results showed that a kind of flavourous and nutritional honey-sesame composite ointment with good color and mouth-feel is produced, and the combined natural antioxidants significantly inhibit the rise of POV.

The characteristics of hot air-microwave drying of fresh tilapia fillets with the thickness of 3 mm during drying at different microwave powers (200 W to 600 W) and different hot air temperatures (40 ℃ to 50 ℃) were investigated. At the same time, the effects of hot air-microwave drying conditions on quality of dried tilapia fillets were also investigated in this study. Results showed that the increase of microwave power results in the decrease of moisture content of tilapia fillets when other factors including hot air drying temperature and time are hold. The higher the hot air temperature is, the faster the hot air-microwave drying rate of tilapia fillets is. The shrinkage and rehydration rate of dried tilapia fillets by hot air-microwave drying increase as microwave power or air temperature rising. However, the change of the recovery rate is contrary to those of the shrinkage and rehydration rate. Therefore, low hot air temperature and microwave power are beneficial to keep the quality of dried tilapia fillets.

Using the Pyracantha fortuneana fruits from different areas as the raw materials, with orthogal design, the extracting techonology of the flavonoids etc was optimized. The content of three substances was the classed character, the different materials were clustered with STAT software. The results were showed that the optimal extracting techonology of the flavonoids and proanthocyanidins was the ethanol concentration was 90%, temperature 80℃, the ratio of the material and the solvent was 1:35, time 3h, under this condition the highest extracting rate was 3.47% and 4.63%. At the same time the optimal extracting techonology of the polyphenols was the ethanol concentration was 100%, temperature70℃, the ratio of the material and the solvent was 1:25, time 3h, under this condition the highest extracting rate was 3.86%. The cluster results showed the maturity and geographical place had great influence on the compoents content.

Using Pd/C as catalyst,the hydrogenation of condensed soybean lecithin was carried out in the supercritical CO2 state. The optimal pressure of CO2 in the high-pressure reactor, total pressure after adding H2, ratio of dichloromethane to ethanol, reaction temperature, reaction time, stirring speed, amount of catalyst are determined, 5 MPa,9 MPa,2:1,65℃,70 minutes, 220 r/min and 3.5%, respectively. Under the above conditions the product yield is 92%, and iodine value of lecithin after hydrogenation is 35.5g I2/100g. The product is granular and yellowy. Its anti-oxidation is enhanced, which is benificial for processing, transportation and storage. The dispersion of condensed soybean lecithin in feed is also improved.

 Objective: Airtight digestion/extraction system was adopted to carry out optimization of microwave-assisted extraction technique of flavonoids from Scutellaria radix. Methods: The microwave-assisted extraction (MAE) conditions were optimized with 4-factor quadratic orthogonal regression tests and the regression equations concerning ethanol concentration, temperature, time and liquid-solid ratio were educed. Results: The optimal technologic parameters are: ethanol concentration 47.9%, extraction time 3.4 min, extraction temperature 88.3℃, liquid-solid ratio 25.0 ml/g, and the highest the extraction rate of flavonoids is 97.52%. Conclusions: Microanalytical technique was used in studying effects on plant cell wall by microwave, and it was found that microwave has biological effects on plant samples. MAE has characteristics of high efficiency and selectivity, good repetition and saving time, and it is appropriate for extracting flavonoids from Scutellaria radix.

Compound powder of fermented rice cake was exploited, using early indica rice as material by orthogonal test to study formula of compound powder. Results indicated that sensory quality and texture characteristics of fermented rice cake are affected remarkably by addition amounts of solid starter, xanthan and sugar. The optimal formula of compound powder is adding 2% solid starter, 0.1% xanthan and 7% sugar to the main rice flour. The fermented rice cake produced by the above formula not only good shape and nice white color, but also has soft and sweet mouth-feel and better springiness. During the hermetical stroage of the compound powder by the optimal formula at low temperature, viable cells number of bacteria and total sensory score decline a bit, but sensory quality and texture characteristics have almost no changes.

On the basis of single-factor test, the conditions by steam distillation for the extraction of essential oil from Herba Moslae were optimized through central composite rotatable design (CCRD) and response surface methodology (RSM). The mathematical regression model was established about the dependent variable (the extraction rate of essential oil) and indepen- dent variables ( ratio of liquid to solid, soaking time and distillation time). According to this model, the optimum extraction conditions are determined liquid to solid ratio 11.6, soaking time 73 min and distillation time 301 min. The response value (the extraction rate of essential oil )to these optimum values is 1.70%±0.03% (n=3) .

Effects of countercurrent extraction stage, temperature, concentration of ammonium oxalate, material to solution ratio and extraction time on extraction rate of pectin from Passiflora edulis peel with ammonium oxalate were investigated in this study. The results showed that the optimum extraction conditions are as follows: countercurrent extraction stage 3, temperature 90 ℃; concentration of ammonium oxalate 0.35%; material to ammonium oxalate solution ratio 35:1 (g/ml) and extraction time 5.5 h. Compared with conventional method, the extraction rate of pectin increases from 2.22% to 3.82%. The results of quality determination of pectin showed that the method is high-performance, which does not change the quality of pectin.

According to extraction ability, 95% alcohol was tchose from several solvents as the extraction solvent of saponin from tea seed meal. Effects of four factors on the tea saponin yield were investigated, which are soaking time, soaking temperature, ratio of liquid to solid and particle size of tea seed meal. The results showed that the optimum technological conditions are as follows: soaking temperature 60 ℃, the soaking time 2 hours, ratio of liquid to solid 13:1 and ground particle size 40 meshes.Under the conditions, the tea saponin yield is 8.85%, and its purity in crude product is 54.2%.

In this study, optimum condition of ultrasonic-assisted extraction of tea polysaccharide(TPS) is optimized by response- surface test. On the basis of single-factor test, the mathematical regression model is established about the dependent variable (extraction yield of tea polysaccharide ) and independent variables (ratio of material to water, extraction temperature and extraction time) through Box-Benhnken center composite design and response surface methodology. The optimum extraction conditions as follows: material to water ratio 1:28, extraction temperature 60 ℃, time 70 min. Under these conditions, the yield of tea polysaccaride is 10.46%.

The extraction method of antiradical components from Gymostemma pentaphyllam was studied, and the antiradical effect of Gymostemma pentaphyllam from different areas were compared. It was found that the Gymostemma pentaphyllam with the highest antiradical activity is from Shennongjia, higer than that from Liu Zhou. Its scavenging rates to hydroxyl radical and oxygen free radical are 100% and 67% respectively, and its highest inhibition rate to nitrosamine is 51%.

In this study, by single factor and orthogonal tests, the optimum technological conditions for extracting saponin from Camellia oleifera Abel. are determined as follows: extraction temperature 60 ℃,the solid-liquid ratio1:20, total extraction time 3 h, and 65% ethanol as extraction solvent. Under these conditions, the extraction yield is 10.79%. By sephadex LH20 column chromatography, the purity of the saponin is up to 95.58%.

Oven roasting, microwave roasting, autoclaving and water boiling methods were applied to remove cyanogenic glucoside from flaxseed, and their technical conditions were optimized. The optimum conditions of water boiling method are as follows: boiling temperature 100 ℃, material-water ratio 1:20 (W/V) and water boiling time 20 min. For oven roasting method, the optimum conditions are roasting time 20 min and roasting temperature 120 ℃. For autoclaving method, the optimum conditions are autoclaving time 25 min and autoclaving temperature 120 ℃. For microwave roasting method, the optimum conditions are output power for microwave roasting 640 Wand roasting time 2.0 min. Compared with the other methods, the water boiling method is the most suitable one for industreal production.

As a representative of liquid foods, tomato juice was heated by 2450-MHz microwave. Effect of microwave power on heating rate on tomato juice sample was intestigated, as well as sterilization effects of different microwave powers and time and concentrations of sucrose and NaCl in the sample, and the physicochemical indexes of the tomato juice sterilized by different heating methods were determined. It was found that thermal effect is the most important cause of microwave sterilization. The sterilization effect of microwave heating is greatly impacted by the addition of sucrose and NaCl in the sample. More microbes survive in the tomato juice which contains sucrose and NaCl. After microwave heating, the L value of the tomato juice increases notably while the a value decreases. Compared with traditional heating method, the microwave heating method can retain contents lycopene and vitamin C better.

Takeing microencapsulation efficiency as the main evaluating index, the optimum homogenizing times for microencap- sulation of jade perch oil is determined as twice, and by L9(33) orthogonal test the optimum processing conditions of microencapsulation of jade perch oil are determined as follows: inlet-air temperature 215 ℃, outlet-air temperature 95 ℃ and homogenizing pressure 45 MPa. By scanning electron microscppe(SEM) the micro-structure observation of the microcapsule of jade perch oil showed that both the surface and inside structures are good. The peroxide value (POV) of the microcapsule of jade perch oil is only 5.45 mmol/kg after storage at 65 ℃ for 12 days, less than that in the fish oil microcapsule standard of the aquatic industry of China (6 mmol/kg), meant that it still maintained good qualities after storage at room temperature for one year. Conformably, after storage at 65 ℃ for 12 days, the thiobarbituric acid (TBA) value of the microcapsule of jade perch oil is much less than that of the original oil. Evidently, the microcapsule of jade perch oil has good characteristics. Therefore, the microencapsulation formulation optimized and the technology processes were reasonable, which may be conducive to the development of jade perch oil into speciality supplement for human health.

The optimized extraction conditions of polysaccharides from burdock with double-enzymes by orthogonal test are as follows: respective quantity of papain and plant hydrolytic proteinase 2%, temperature 45℃, respective reaction time of the double enzymes 4 h, pH 8.0 and ratio of solid-liguid 1:15. Under the conditions, the extraction rate of burdock pohysaccharides is 12.40%.

The traditional processing technology of fried grass carp was improved by vacuum-frying technology. The sizes of the surface pore of the products by two different processing technologies were compared. And the moisture absorption properties of the product were studied. The results showed that the optimal conditions of vacuum-frying technology are vacuum degree 0.06 MPa, temperature 130 ℃ and frying time 13min. The size of surface pore of the vacuum-fried product is obviously larger than the traditional product and the color of the traditional product is obviously darker than that of the vacuum- fried one.

Box-Benhnken’s central composite design and response surface method, polynomial regression model on the main influencing factors to enzymolysis of forest frog oil with papain such as substrate concentration, enzyme dosage,enzymolysis temperature, time and pH value was established and they were optimized. Meanwhile, its enzymatic hydrelysates were determined by mass sepectrometry. The optimal enzymatic hydrolysis conditions are determined as: substrate concentration 1%, enzyme dosage 1000 U/g, temperature 60 ℃, time 3.0 h, pH 6.5. According to determination results of laser desorption ionization time- of-fligh mass spectrometer, the hydrolysates of four different componetns, whose molecular weight are 712.4, 826.6, 1101.2 and 1326.1 D respectively.

Orthogonal test design of L₉ (3⁴) was performed to optimize the addition amounts of peanut paste, fat and starch in sausage. Sensory score systems were used for the evaluation of sausage physical appearance, texture, color, flavor, mouth feel, sliceability and boiling resistance, and texture profile analysis by texture analyzer was applied for the determination of sausage texture, such as hardness, springiness, cohesiveness and chewiness. The results showed that the optimal combination was addition amounts of 5% peanut, 12% fat and 9% starch based on sensory evaluation scores and texture analysis. Texture analysis also indicated that peanut addition amount has the stongest influences to the hardness, cohesiveness and chewiness of sausage with corresponding differential R values of 2497.72, 0.26 and 0.16, respectively. Fat addition amount mainly impacts the sausage springiness.

Objective: To separate Grifola frondosa fruit body polysaccharide by ethanol precipitation and ultrofiltrationr (UF) and investigate the effects of Grifola frondosa fruit body polysaccharides on immune function of mice. Methods: Water-soluble polysaccharides were extracted from Grifola frondosa fruit body with hot water and then the residue was further extracted with dilute sodium hydroxid to obtain alkali-soluble polysaccharides. Both the two polysaccharides were precipitated out from the extracting solutions by ethanol, and they were further separated by UF according to their molecular weights (> 1000 kD, 100 to 1000 kD and 10 to 100 kD) respectively. The immunocompetences of different polysaccharide components derived from Grifola frondosa were investigated using immunocyte cultivation technique in vitro. Results: The yield of water-soluble polysaccharides is 6.67%, and the yield of alkali-soluble polysaccharides is 5.88%. The yields of water-soluble polysaccharides with molecular weight more than 1000 kD (GFP100) , 100 to 1000 kD (GFP10) and 10 to 100 kD (GFP1) are 3.99%,0.51% and 3.94%, respectively, and the yields of alkali-soluble polysaccharides with molecular weight more than 1000 kD ( GFAP100), 100 to 1000 kD (GFAP10) and 10 to 100 kD (GFAP1) are 2.42%, 2.32% and 3.04%, respectively. All the polysaccharide components separated by UF can significantly increase the proliferation rate of mouse spleen lymphocytes. Conclusion: The ultrafiltration separation of Grifola frondosa polysaccharides is simple and feasible.

 Enzymolysis effects of papain, neutral protease and trypsin on pork femur bone were compared, and effects of enzyme concentration, substrate concentration, enzymatic hydrolysis temperature, time and pH on the degree of hydrolysis (DH) and total nitrogen recovery for the optimal protease were also discussed. The results showed that trypsin is the optimal protease to hydrolyze pork femur bone, and its best hydrolysis parameters are time 5 h, temperature 60 ℃, pH 8, enzyme concentration 5000 U/g raw material and substrate concentration 1:5.

Effects of ethanol concenttration, temperature, material-solution ratio and extraction time on extraction rate of total flavonoids from ‘Enwuyemi’Gynostemma pentaphyllum were studied, and the extraction technology was optimized by orthogonal test L9(34). The results showed that the optimal extraction conditions are ethanol concenttration 70%, material-solution ratio 1:10, water bath temperature 90 ℃ and extraction time 1 h. Under the conditions, the extraction rate of total flavonoids is 4.1%.

The supercritical CO2 extraction technology of isoflavones from soy bean meal was potimized by orthogonal test,and the antioxidant and antimicrobial activeties of the isoflavones were determined. The experimental results showed that the order of different factors affecting extraction rate is extraction temperature>operation pressure>amount of modifier >extraction time. The scavenged rates of ·OH and O2· are both above 50% when the concentrations of the isoflavones are 1.0 mg/ml and 1.2 mg/ml, respectively. The products can inhibit the growth of Staphylococcus aureus, Bacillus subtilis and B.licheniformis.

Objective: To study the monosaccharide composition of the bioactive polysaccharide extracted from the fruiting body of Phellinus igniarius. Methods: The process of isolating a water soluble crude polysaccharide was achieved by hot water extraction, filtration, ethanol precipitation and freeze-drying. The crude polysaccharide was purified to obtain PIFI by chroma- tography on DEAE-Sepharose Fast Flow column and Sephacryl S-100 High Resolution column. The monosaccharide compo- sition and molecular ratio of the PIFI were analyzed by capillary gas chromatography and mass spectrum. Results: The monosaccharide compositions of PIFI are 3(4)-O-methyl-hexasaccharide, mannose, glucose, and galactose with the molar ratio of 0.93:0.64:1:1.94. Conclusion: The determination method of monosaccharide composition of the PIFI by capillary gas chromatography and mass spectrum is established, and the results of monosaccharide composition and molar rate of the PIFI are obtained. 3(or 4)-O- methyl-hexasaccharide is present in the PIFI.

The by-products of saurida filamentosa ogilby, golden threadfin bream, tilapia, carp and grass carps processing were adopted as materials to produce bone powder. The effects of enzymolysis and high pressure treatment on the quality of fish bone powder were study in detailed. The results showed that hydrolysis degree affects significantly of fish bone powder the color , which is light after drying because the protein is reduced by hydrolysis. High pressure processing deceases the contents of protein and lipid, facilitats grinding and reduces fishy smell.

Using 95% ethanol and 1.5% hydrochloric acid (1:1) as soaking liquid, by single factor test and orthogonal test, the optimal microwave extraction conditions of anthocyanin pigment from black kidney bean are determined as follows: microwave power 500 W,extraction time 45 s, ratio of material to soaking liquid 1:20 and extraction times 3. Owing to the functional properties of the pigment, it can make food coloured with some antioxidant and bacteriostatic effects.

The optimized method for extraction and purification of Canna edulis Ker. starch was determined by orthogonal design and then validated by the experiment, and the maximum content of the starch was obtained when ratio of sample and liquid was 1:2, along with 2 hours of rest time and four times of washing. Then, the amylose of Canna edulis Ker. was extracted with the method of hot alkaline, and purified through n-butanol and isoamyl alcohol crystallization again and again. At last, absorption spectrum of iodin-amylose compound was scanned from 500 to 800 nm using UV spectrometer. The amylose content was determined by the method of hot alkaline and Fehling Reagent and iodine combined content of the amylose was determined by electrometric titration. The result showed that maximum absorption spectrum of the iodin-amylose compound locates at 600 nm and the values of content and Iodine combined content of the amylose obtained are 87.14% and 10.4, respectively. In addition, the content of amylose in the Canna edulis Ker. starch is further determined as 77.94% through standard curve using the obtained amylose starch and amylopectin starch of corn as standards. This study can make a contribution to basic study of Canna edulis Ker. starch at molecular level.

Tilapia Fillet on different drying air conditions were investigated by heat pump drying (HPD). Results showed that drying temperature, wind speed and thickness are important factors. Under the conditions of 35 ℃,wind speed 1.6 m/s and thickness 0.4～0.5 cm, the drying rate is faster and the reconstitution rate is the highest after 50 minutes.

Saled Agaricus bisporus was desalinated by water, and then the studies on color protection, browning inhibition and microbial detection of the desalinated Agaricus bisporus were carried out. The results showed that 1.96% chlorine dioxide concentration is the best color fixative, 0.46% citric acid plus 0.15% benzoic acid plus 0.15% sodium erythorbate has the best inhibitory effect on browning with the inhibition rate of 79.02%, and stable chlorine dioxide is the best preservative.

To broaden its utilization, the defatted soybean meal was milled by balll mill. The particle size distribution and aggregation of soybean powder after different times (lasting 6, 7, 8, 9,10 h) milling were analyzed. Then the particle sizes of the powder were measured by photon correlation spectroscopy (PCS), and their aggregation was observed by microscopy. The results showed that milling from 6h to 8h, little difference was found in the size distributions of soybean powder,and all their peak lie on about 530 nm. After 10 h milling, the minimal particle size of soybean powder reaches around 100 nm. Most aggregation particles of soybean powder are below 3 μm, and the aggregations of soybean powder with different sizes seem quite similar. The aggregation property of the powder changes obviously, when the particle size of soybean powder decreases to about 100 nm.

The experimental results in this study showed that contents of protein and fat in sturgeon muscle are higher, and content of Glu is the highest among 17 amino acid, but that of Cys is the lowest. Essential amino acid composition is higher than adult requirement pattern of WHO. The fat, which is critical to flavor of dried fish floss, can be removed by 90% effectively by extraction method. The best formula of dried sturgeon floss is salt 1.5%, sugar 2.5%, ginger sauce 5%, yellow wine 2.5% , sauce 0.5%, monosodium glutamate 1% and peanut oil 3%.

In this study, different reagents were chosen to extract collagen from channel catfish skin and partial characteristics of the collagen were ivestigated. The results showed that under the condition of 4 ℃, soaking the fish skins with 0.1mol/L NaOH for 6 hfollowed by with 2.5% NaCl for 6 h, can remove non-collagens better than soaking with NaOH and NaCl alone or commonly.Then the fish skins are soaked with 10% butyl alcohol to remove lipids. Finally the skins are extracted to obtain collagen with 0.1 mol/L citric acid for 3 days. The extraction rate of collagen is 34.67% and the collagen is colorless and tasteless. The collagen contains more than 21.19% glycine, and its denaturation temperature is 50.2 ℃. SDS-PAGE showed that the collagen is composed of two a chains, and the content of b chain is higher. The collagen has high viscosity, which increases as the concentration of the collagen rising .

On the basis of single-factor tests, the degumming conditions of camellia oil by enzyme method were optimized through Box-Benhnken design and response surface methodology (RSM). The mathematical-regression model was established about the dependent variable (degumming rate of camellia oil) and independent variables (time, temperature and phospholipase Lecitase Ultra dosage). According to this model, the optimum degumming conditions are determined as time 4.3 h, temperature 47 ℃ and phospholipase Lecitase Ultra dosage 44 mg/kg. The response value (degumming rate) for these optimum values is 89.41% (n=3).

Microwaves, infrared rays, lyophilization, oven drying, sun drying, and shadow drying were applied to dry Moringa oleifera leaves. The different drying methods were evaluated according to the appearance and inner quantities of the dried leaves. The results showed that lyophilization is the best in keeping good appearance, while the microwave and infrared rays destroy minimal amount of VC, VE, and VB2. No obvious difference is observed between different drying methods in the contents of mineral elements, proteins, and crud fat.

Soluble proteins were isolated from meat and mantle of Hyriopsis cumingii after pearls was harvested and the properties of the proteins isolates were compared. The recovery rates of both the water-soluble protein which was extracted by 1:10 (m/V) water for 1 h two times and the salt-soluble protein which was extracted by 1:10 (m/V) 5% NaCl for 24 h are above 65%. The SDS-PAGE results showed that the water-soluble protein from the mantle is similar to that from the meat. However, the salt-soluble proteins are different, the salt-soluble protein from the mantle having 4 bands from 82 kD to 97 kD, but the salt- soluble protein from the meat having only band at 97 kD. The amino acid composition showed that the soluble proteins isolates have rich essential amino acid above 46%, and the delicious amino acids (Glu and Asp) are above 28% in soluble proteins isolates from the mantle and above 35% in soluble proteins isolates from the meat.

Archeoglobus fulgidus DSM 4304 genome was transformed and overproduced in Escherichia coli (E. coli BL21)at 12 ℃ and the protein was purified to 95% purity by Ni2+-affinity column and Superdex-75 gel filtration. Crystals ative and methylated proteins were obtained by the hanging-drop vapour-diffusion method at 16 ℃ under three conditions among the wide range of screened conditions (>400), but principally from the solution containing 0.1mol/L sodium acetate pH 5.0, 0.1mol/L sodium chloride, and 8%～14% (W/V) 2-methyl-2,4-dipentaneol (MPD). The crystal is tetragonal in shape and diffraction data to 2.09A0 are detected by X-ray detector.

The experimental results showed that the optimum extraction parameters of water-soluble polysaccharides from Gastrodia elata Blume(WPGB) are 50 ℃, extraction time 3 h, ratio of solid to liquid 1:10 and ethanol concentration 80%. Under the conditions, the recovery of WPGB is about 9.67% (dry weight). WPGB-A-H and WPGB-A-L were separated from deproteined WPGB with DEAE-52 column and Sephadex G-100 column, successively. The recovery of WPGB-A-H is up to 0.824% (dry weight) and its purity is high by high-performance liquid chromatography. The identification results of qualitative chemical reaction showed WPGB-A-H is a neutral polysaccharide. It dose not contain proteins, nucleic acids, uronic acid and starch. The average molecular weight of WPGB-A-H is proved to be 28,840 D.

The factors affecting the preparation of Agrocybe aegerita protoplasts from and the fusion between the protoplasts were studied. The results showed that enzyme type, enzymolysis time, enzymolysis temperature, osmotic pressure stabilizer and pH significantly affect the preparation of protoplasts, and enzymolysis temperature and pH among them are the most important influence factors. The best preparation conditions are as follows: digesting for 4h with 1% cellulase and 1% snailase (1:1) at 28 ℃ and taking 0.6 mol/L mannitol solution at pH 6.0 as osmotic pressure stabilizer. Protoplast fusion is made by chemical method with 30% PEG (MW 4000) and 0.2 mol/L CaCl2 (pH 10.5).

In this study the nutrition value of Tianyuan Jiangyuan soybean paste was determined by following parameters: moisture content, total acid, pH, water-soluble carbohydrate (WSC), organic carbon (OC), crude protein (CP) and amino-acid nitrogen. Results showed that the moisture content increases at first, and then decreases stably. The content of total acid increases stably, and its concentration is up to 3.13% in final soybean paste. The contents of OC and WSC remain declining, and their concentrations are down to 483.99 g/kg and 57.32 g/kg in final soybean paste respectively. As for CP, it decreases after stable increase , and its concentration is down to 24.61% in final soybean paste. The content of amino-acid nitrogen keeps increasing during the whole progress, and its concentration is up to 49.2 g/kg in final soybean paste.

The strain, UV-63-MW-15 producing less pigment but more pullulan polysaccharide was screened from Aureobasidium pullulans G2m3.44 mutagenized by ultraviolet and microwave. After being immobilized, the strain was inoculated into the starch wasteater added with ground malt root to produce pullulan polysaccharide. The yield of pullulan is higher 26.5% than that of the pullulan polysaccharide produced by the free UV-63-MW-15 strain, and is 2.63 times of that of the pullulan polysaccharide produced by the free original strain.

In the production process of fermented flour paste by enzymatic method,using standard flour, moisture of steamed flour ranging from 32%36%, materials temperature between 35 ℃ to 38 ℃ in koji making, adding glucoamylase of 0.4% to 0.6% and α-amylase 0.8%1% can reduce the fermentation period by half, and the product quality is fine.

The effects of saponified fatty acids with different saturations on mycelial growth of Lentinula edode (Berk.) Pegler were observed by plate culture method in this study. Results showed that saturated fatty acid can accelerate the mycelium growth of Lentinula edode (Berk.) Pegler, namely having a horizontal impetus on the mycelium growth. Unsaturated fatty acid can increase the amounts of branches of mycelium to make the colony denser, namely promoting vertically on the mycelium growth. The mixture of monounsaturated fatty acid and saturated fatty acid not only can promote cross growth of the mycelium, but also increase the density of colony.

Nelumbo nucifera Gaertn is rich in protein and amino acid,and poor in fat. Studies showed that peptides from protein can be absorbed easily and have new activities. In this study the protein of Nelumbo nucifera Gaertn was hydrolyzed into peptides with proteinase produced by microorganism, and the index, degree of hydrolysis (DH%) was used to optimize the conditions of Nelumbo nucifera Gaertn fermentation by Bacillus subtilis. The poly peptides from fermented Nelumbo nucifera Gaertn with different concentrations were fractionated by Sephadex G-25 gel chromatography, and the scavenging capacity to hydroxyl free radical of each peak was detected. The results showed that under the conditions of Nelumbo nucifera Gaertn powder 4%, wheat bran 1%, inoculation 5%size, 37 ℃, 120 r/min and 48 h, the degree of hydrolysis reaches 49.2%, and the scavenging capacity to hydroxyl free radical is 65.6%. Absorption peak 3 by Sephadex G-25 gel chromatography had the highest scavenging capacity to hydroxyl free radical, 85.2%. It is suggested that peptides derived from Nelumbo nucifera Gaertn possess high scavenging capacity to hydroxyl free radical, which can be used as a potential source of antioxidant ingredients for food and pharmaceutical industry.

The effects of inoculums, fermentation temperature and time, and nitrogen source on production of citric acid from aged paddy rice by liquid-state fermentation of Aspergillus niger were studied. The fermentation conditions on production of citric acid were optimized. The results showed that after being liquefied by alpha-amylase, the crushed rice can be used as proper fermentation medium. The optimum initial pH, concentration of NH4Cl, inoculation size, and temperature and time of fermentation are 4, 1%, 1%, 34 ℃ and 96 h respectively. Under the conditions, the productivity of citric acid is 13.1%. The study offers a good method to take advantage of aged paddy rice.

α-Amylase from B. amyloliquefacens M23 was purified to electrophoretic homogeneity. The molecular weight of the purified α-amylase is 58 kD. Its optimum pH value of is in the range from 5.5 to 6.5,and the optimum temperature is 60 ℃. With in 24 h at room temperature 80% enzyme activity keeps in the pH range from 7.0 to 10.0. The most enzyme activity loses within 15 min at 55 ℃. But, the enzyme would be stable for 1 h with the presence of 10 mmol/L Ca2+. EDTA inhibits the enzyme activity, while, Ca²⁺、Mg²⁺和Co²⁺ ions are activators. Km and Vmax of α-amylase to soluble starch is 4.33 g/L and 1.19 g/L· min, respectively. The main hydrolysates to soluble starch are oligosaccharides and dextrin.

The preliminary study results showed that taking 0.6% to 1.2% pectinase to extract flavor compounds from pickled Alliium chinense at pH 3.4 and 50 ℃for 2 h to 4 h, the higher allicin yield, juice yield and content of soluble solid are attained, which are from 0.21g/100 ml to 0.27 g/100 ml, from 90% to 92% and from 19.2 Brix to 19.8 Brix, respectively. Meanwhile, the specific aroma of Alliium chinense is kept well.

Taking mycelial dry weight as the index for investigation, the optimum carbon-nitrogen ratio (C/N ratio) in liquid fermentation medium of Cordyceps taishanensis is determined as 3.0 to 4.0 by single factor test. ThroughL₉(3⁴) orthogonal test, the best formula of the medium is determined as maize meal 3.0%, glucose 1.5%, soybean flour 1.0% and yeast paste 0.8%. The average maximum growth quantity of mycelium is 1.29 g/100 ml. Furthermore, the contents of adenosine, uridine, inosine and hypoxanthine from natural Cordyceps sinensis (Berk.) Sacc. mycelia and cultured Cordyceps taishanensis mycelia were determined by thin-layer chromatographic scanning repectively. The contents of these four components in Cordyceps taishanensis mycelia are as 8.25 times, 3.76 times, 11.8 times and 1.55 times as those of Cordyceps sinensis (Berk.) Sacc.respectively, much higher. The contents of these four components in the two samples are uridine > inosine > adenosine > hypoxanthine.

Wheat protein was hydrolyzed respectively with pepsin, acid proteinase, papain, trypsin. The results showed that the effect of pepsin is the best. The effects of the substrate concentration (S), enzyme concentration (E), reaction temperature (T), reaction time (t) and pH value on the degree of hydrolysis (DH) and polypeptides yields were studied by single factor tests. The optimal conditions are determined by orthogonal tests as follows: substrate concentration10%, enzyme-substrate ration (E/S) 7%, temperature (T) 35 ℃, time 3 h and pH 2.0. Under the above conditions, the DH and polypeptides yield are 4.62% and 50.64% respectively. The molecular weights of hydrolysates from wheat protein were determined by SDS-polyacrylamide gel electrophoresis (SDS-PAGE). All the molecular weights are below 7.0 kD and the most products are of molecular weight between 4.1 kD and 1.4 kD, which indicates that the hydrolysates from wheat protein are polypeptides.

The properties of lipase from glutinous rice wine which could coagulate Chinese royal cheese were studied in order to research the relationship between lipase and the flavor of Chinese royal cheese. In this experiment, the optimum temperature and pH of lipase are 45 ℃ and 6.0 respectively. The enzyme activity is stable under 50 ℃ and pH from 6.0 to 7.0. Na+, K+, Ca2+ and Mg2+ increase the enzyme activity, and Ca2+ shows the greatest effect, but Fe2+, Zn2+ and Cu2+ inhibit the enzyme activity.

 Lipoxygenase (LOX) from soybean was isolated and purified by Sephadex G-200 column chromatography. There were two LOX fraction obtained: LOX -1, LOX-2. The specific activities were increased to 5-fold and 9-fold, respectively. The optimum pH for LOX-1 was 7.0 whereas the LOX-2 was 9.0. The LOX-1 and Lox -2 had a same optimum temperature 25 ℃.LOX isozymes had a similar thermal stability. The isozymes were heat stable up to 40 ℃, but were rapidly inactivity by 30 min incubation at temperature higher than 50 ℃. The apparent Km values of LOX-1 and Lox-2 for LOX- LA (linoleic acid) were 8.2 m mol/L and 12.2m mol/L, respectively. The isozymes of LOX revealed different reaction with the metal ions likeCa²⁺、Na⁺、Cu²⁺and Fe³⁺.

In this experiment, taking the chitosan complexed with Fe3O4 as the carrier, the adsorption- crosslinking method was used to immobilize pectinase. Effects of deacetylation degree of chitosan and molecular weight on the shape of the carrier were studied, and effects of enzyme concentration, pH, temperature and time, etc. on the process of immobilization were also studied. The method of orthogonal test was used to optimize the main conditions of carrier preparation and enzyme immobilization. The results indicated that with the increases of the deacetylation degree of chitosan and its molecular weight, the carrier shows good performance. The optimum conditions for the activity of the deacetylation degree of the chitosan 95% with 200000 molecular weight, its concentration 3% , Fe3O4 to chitosan ratio 1:3, concentration of glutaric dialdehyde 3%, and addition of pectinase as 0.3 ml, with preservation rate of pectinase activity 79%.

Allolobophora caliginosa trapezoides (Duges 1828) in Xinjiang was hydrolyzed by papain and Alcalase 2.4L respectively, and amino acid content of enzymatic hydrolysates of A.caliginosa trapezoides were studied. The optimum conditions of enzymatic hydrolysis were determined with amino acid content of A. caliginosa trapezoides as index for investigation through single-factor analysis and orthogonal test L9(34), as follows: temperature 50℃, pH 7.5, time 8 hours and enzyme concentration 0.3% by papain, as well as temperature 50 ℃, pH 7, time 8 hours and enzyme concentration 0.3% by Alcalase 2.4L of A.caliginosa trapezoides substrate protein. Under these conditions, the amino acid content of enzymatic hydrolysates can reach 16.55 mg/ml and 29.48 mg/ml, respectively. The efficiency of enzymatic hydrolysis of Alcalase 2.4L is higher than that of papain. These results indicated that Alcalase 2.4L is more suitable for produce small peptides enriching amino acids and trace elements.

Several enzymes were respectively used to hydrolyze corn protein for screening the best one. Alkali protease Alcalase AF 2.4L was confirmed as the optimum single enzyme. Taking degree of hydrolysis as index for investigation, the conditions for alkali protease hydrolyzing corn gluten meal were optimized through orthogonal test. And pilot study on the antioxidant activity of the prepared short peptides was conducted. Experimenal results indicated that when the hydrolysis conditions of alkali protease are pH 9.0, temperature 50.0, enzyme concentration to substrate concentration (E/S) ratio 3.0%, solid-liquid ratio 1:18, and hydrolysis time 3.0 h, the degree of hydrolysis is 22.80% and the recovery rate of total nitrogen is 89.58%. The average length of peptide chain of the short peptides prepared is 3.93. The short peptides have better antioxidant activity, the scavenging rate to hydroxyl free radical reaching 82.20%.

The analysis of dominant microbes in traditional Chinese soycured pork produced by natural fermentation was investigated in the present study. The results showed that the total numbers of microbes in two kinds of samples are both higher, reaching 108 CFU/g, and the dominant microbes mainly are lactic acid bacteria, yeast and Staphylococcus in turn. The bacteria species in the soycured pork mainly consist of Lactococcus lactis subsp. lactis, Lactobacillus brevis and Lactobacillus plantarum. The main yeasts in the soycured pork are Candida fennica, Hansenula canadensis, Candida haemulonii, Zygosaccharomyces rouxii and so on.

This work aimed to study the characteristics of xanthine oxidase (XOD) by using RP-HPLC to determine formation amount of uric acid, the product by the enzyme. The results showed the optimal reaction pH and temperature of XOD in 50 mmol/L Tris-HCl buffer are 8.4 and 37 ℃, respectively. But the enzyme is still stable at the pH ranging from 7.0 to 9.0 and below 40 ℃. The Km value of this enzyme is calculated as being 0.043 mmol/L. Further experimental results revealed that XOD can be activated by sodium salicylate, cysteine, histamine, (NH4)2SO4 and EDTA, but be inhibited by some metal ions (especially Ag+ and Hg2+), urea, 6-aldehyde purine and 2-amino-4-hydroxypteridine 6-aldehyde. The activity of XOD is hardly affected by low concentration of surface-activator such as Tween 80, SDS and Triton X-100.

Besides contents of element Co and element I, the effect of initial pH in medium on accumulation of vitamin E (VE) for wheat embryo callus was studied. The mathematical models were established to describe growth kinetics and accumulation of vitamin E for wheat embryo callus cells. Based on the maximum accumulation of secondary metabolites vitamin E as an objective, the best combination of contents of Co and I with initial pH in medium was determined by orthogonal test. The results showed that the production of vitamin E in N6 medium is maxmium at the concentrations of CoCl2 0.025 mg/L and KI 0.80 mg/L as well as initial pH 5.8. The fitting degree of kinetic model of VE accumulation is 98.11%, and the fitting degree of kinetic model of cell growth is 99.40%, with good nonlinear relationship. The beneficial elements both Co and I affect accumulation of VE in medium for wheat germ callus, and the effect of the former is remarkabler than that of the later.

The composition of both starter medium and koji making medium as well as fermentation conditions of Aspergillus oryzae UF366 for producing proteinase were studied. The results showed that the optimal starter medium is consisted of bran, flour and water, with the proportion 4:1:4,and the number of spore is up to 16.7 billion/g. The optimal koji making medium is made up of bean cake, bran and water, with the proportion 6:4:5. The fermentation conditions are as follows: temperature 33 ℃, fermentation cycle 32 h, stirring koji twice. Finally proteinase activity reaches 1084 U/g.

UV and NTG were used to mutate HET-4. Firstly, HET-4 was exposed in ultraviolet 150 s, obtaining a new strain. The acid-producing ability of the new strain is 57.85°T, higher 3.05 % than that of the original strain.When HET-S was disposed with 0.3 mg/ml NTG for 60 min, a new strain was obtained, and its acid-producing ability is 58.02°T, higher 6.52 % than before. The new strain was disposed with UV plus NTG for two times, obtaining a new strain HET-4-1, whose acid-producing ability is 83.66°T, higher 30.64 % than before.

Single-factor test results indicated that the optimal conditions for ergosterol production by Monascus sp. ZZ are 10% inoculation size, natural pH, 220 r/min and 30 ℃.

The experiment results showed that the optimum conditions of submerged fermentation are as follows: optimal seed age 48 h, inoculation size 15%, culture temperature 25 ℃ and fermentation time 96 h. The optimum conditions for extracting polysaccharides from Flammuling velutipes mycelia by water bath extraction method are as follows: material-liquid ratio 1:60, temperature 60 ℃ and time of 90 minutes.

In order to set up a new rapid method to determine protein content in food, microwave digestion was adopted to treat wheat sample, ammonia gas-sensing electrode-direct reading concentration method was used to read determination results. The results showed that the content of protein in wheat is between 12.56% and 14.19%, the range of recovery is 97.16% to 104.7%, the relative standard deviations (RSD) is between 1.4% and 3.2% (n=5), the linear range is 1×10-5 to 1×10-2 mol/L with the correlation coefficient 0.9991, and the detection limit is 1.4682 μmol/L . There is no significant difference between determination results by this method and those by the national standard method of China. This method is easy-operated, sensitive, quick, exact and no need for distillation and titration, and the determination results are satisfying.

 The electronic nose was used to investigate change of volatile component of pork, and electronic nose data were analyzed to evaluate the effect of storage temperature and time on change of volatile component of pork. The pork samples were respectively placed on 5, 15, 25℃ container for different hours. The results showed electronic nose data and t or t0(.5t is collection time) are linearly correlated, and the eigenvalue of the sample, can be represented with the slope of the linear equation. The eigenvalue of the sample increases with storage temperature increasing, also with storage time extending. Preliminary experimen- tal results indicated change of volatile component of pork can be detected using electronic nose under different testing conditions. So the electronic nose is available to assess pork freshness.

The antioxidants BHA, BHT and Irganox1076 were extracted from the commercial food packages polyolefin by accelerated solvent extraction(ASE) technique and determined by ultra performance liquid chromatography (UPLC). The results showed BHT and irganox1076 are found in the majority of the food package samples, but BHA is almostly not found.

Ultrasonic method was applied for extracting total flavonoids from rices from different areas, and the flavonoids were determined by spectrophotometry. The recovery is 95.35% to 102.8% and the coefficient of varia- tion is less than 0.16%. The components and the relative contents of the fatty acid in different sources rices were analyzed. The fatty oil was extracted by Soxhlet extraction method. and then was esterified. The fatty acid was separated and identified by gas chromatography-mass spectrometry. The results showed that contents of the iden- tified fatty acid account for 98.95%, 92.70%, 84.28%, 95.80%, 93.46%, 68.47% of the total identified in Heilongjiang rice, Liaoning rice, Jilin rice, Shichuan rice, Zhejiang rice and Shenzhen rice respectively. The unsaturated fatty acids account for 72.93%, 69.21%, 61.62%, 68.62%, 68.16% and 51.11% respectively. Anti-oxidation effect of the rices was studied by flow-injection chemiluminescence. It was found that the rices have strong anti-oxidation effect.

Sodium formaldehyde sulfoxylate can break down into formaldehyde and sulfur dioxide in process of using. First, the contents of the formaldehyde in food were determined by fuchsine-sulphurousacid spectrophotometry and the sulphur dioxide samples were determined by pararosaniline hydrochloride method. Then the mass ratio of the formaldehyde to the sulphur dioxide was calculated, If the mass ratio is near 1:2.1, sodium formaldehyde sulfoxylate exists in samples. The fast sample preparation method was developed. The linearity, precision and recovery of the method were evaluated. The experimental results proved it may be applied to determine actual samples.

 A simple and rapid method for the determination of acrylamide in fried bread stick was developed. Samples were analyzed by gas chromatography after being extracted with acetonitrile and being cleaned up by dispersive solid phase extraction using primary secondary amine (PSA). The results showed that there is a good linear relation ship ( r =0.9993) in the concentration range of 0.05～5.0 μg/ml with the limit of detection (LOD) of 0.017 ship μg/ml. The recoveries of acrylamide in the fried bread stick samples are all in the range of 90.5% to 98.2%, with relative standard deviation of 1.8%～4.2%. The method is simple, accurate, and sensitive for the determination of acrylamide in fried bread stick.

Adopting proper pretreatment way according to the characteristics of chestnut, a high performance liquid chromatographic method was developed for determination of glyphosate in chestnut sample, and the dependability of the method was analyzed and validated. Glyphosate was separated from chestnut by water extraction assisted with ultrasonic wave and chloroform liquid-liquid extraction, and then purified by C18 column. The derivative of the extract and 9-fluorenylmethyl chloroformate was separated by anion-exchange column, and then detected by fluorescence detector. The method is proved to be rapid, sensitive and accurate with limit of detection 0.005 μg/kg, and the mean spiked recovery rates range from 76.7% to 98.3% with RSD between 3.27% and 7.77%. It accords with China national standard (GB) on detection of pesticide residue in foods, which can be used for supervising food safety.

A method for rapid detection of ochratoxin A by colloidal gold strip with mimotope peptide was developed. Three steps were involved in the process of the preparation of the strip, including production of colloidal gold, manufacture of immuno gold and installation of the strip. Compared with the traditional strip, the strip with mimotope peptide has the same limit and time of detection. The method using mimotope peptides instead of mycotoxin is suitable to screen ochratoxin A on site.

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A method was developed for simultaneous determination of seven food additives by high performance liquid chromatography (HPLC), such as tartrazine, amaranth, carmine, C.I. food yellow 3, benzoic acid, sorbic acid and vanillin. Isocraticelution was adopted in this method. Eclipse XDB-C18 (250mm × 4.6 mm, 5μm) was used as separation column, methanol, 0.02mol/ml ammonium acetate (pH6) and acetonitrile (volume ratio is 30:80:10) was used as mobile phase. Samples such as drinks, jelly, mustard and confiture were detected at 230 nm by UV detector. Baseline separation was achieved except for tartrazine. An analysis for each sample can be finished 11 min. Under these conditions, the linear range is 0.1～500μg/ml, with the linear correlation coefficient between 0.9975 and 0.9995, the average recovery was between 81.3% and 117.7%,and the relative standard deviation(RSD) was smaller than 6.2%(n=6), and the detection limit is 3～10 ng/ml. This method has high sensitivity and good reproducibility with the characters of simple operation and rapid determination. It is an effective method for determining food additives.

The present study was undertaken to assess the edible quality of fresh dorsal meat of yellowfin (Tunathunnus albacares) from Fiji, including nutrition component, amino acids, component of fatty acid and free amino acid. Results showed that fresh dorsal meat of yellowfin tuna contains high protein, low fat and high ash content, in which the content of crude protein is 24.88%, fat 0.0387%, and ash content 1.71%. Nutritive value of yellowfin tuna dorsal meat was evaluated by FAO/WHO essential amino acid model in 1973. Its amino acid value is 95 and the first limited amino acid is threonine. The content of lysine, methionine are 81.02mg/g and 54.81 mg/g of protein respectively. Several flavor amino acids are found in free amino acids, among which histidine (meaty), glycin (sweet) and glutamic acid (umami) are relatively higher (accounting for 75.94%, 1.25% and 1.73% of the total free amino acids). The unsaturated fatty acids account for 60.95% in the total fatty acids, and in which the relative content of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) account for 6.90% and 36.38%, respectively. In addition, odd number carbon fatty acids (pentadecanoic acid and heptadecenoic acid) are fount in the tuna meat. Fresh yellowfin tuna dorsal meat is a excellent material for its nutrition and taste.

Alum addition can improve quality of jellyfish products , but cause aluminum residue, so it is necessary to guarantee their safety by mornitoring relevant products. The alum content in the jellyfish was detected by titration method with ethylene diamine tetracetic acid (EDTA). Acid solutions were adopted in pretreatment instead of aqueous sdution ; and effects of acid variety, concentration of acid, and boiling time on determination results and filtration efficiency were analyzed. The results showed that, after being treated by 0.6 mol/L HClO4 and boiled for 6 min, the filtration speed of sample is accelerated, and the determination result is higher than that of standard method. identical with that by ICP-OES method. The average recovery rate of this method is 98.91%, the relative standard deviation is 1.69%, and the detection limit is 0.05%.By boiling treatment with HClO4, and the accuracy and precision are improved. This method can be used more suitably for the alum determination in jellyfish products.

Objective: To develop HPLC-MS method for detecting catalytic reaction products of alliin by alliinase. Methods: HPLC-MS equipped with an electro spray ionization (ESI) source was used for this study. Results: The catalytic reaction products of alliin by alliinase are determined as allicin and pyruvic acid. Conclusion: The method is sensitive, simple and accurate, and will provide a basis for the study of allicin in and its pharmacodynamics.

 This study aimed to establish a simple and accurate method for the determination of the content of polysaccharides in Herba Moslae. Polysaccharides in Herba Moslae sample were extracted with distilled water, and subsequently precipitated with ethanol after the sample powder was soaked in 80% ethanol for 24h and dried in the open air. The content of the polysaccharides was determined by phenol-sulfuric acid colorimetry. To minimize the error of determination, a corrected factor was used. The results obtained showed that the method established is simple and available,and the colored compounds of glucose and polysaccharide are stable in 2 hours. The average value of recovery rate is 100.3 % with RSD of 1.71 % (n=5). The content of polysaccharides in the Herba moslae sample is 10.5%.

The calibration curve for ELISA determination of enroflrlxacin/ciprofloxacin residue in carp meat is linear in the range of 10～810μg/kg. The limit of detection is 10μg/kg. The average recovery rates of spiked samples are 80%, 80.9% and 76.6% for enrofloxacin 20, 100, 500μg/kg, respectively.

Volattile oil in Yuhuan pomelo pulp was extracted by the simultaneous distillation-extraction method, and the used solvent was removed by rotary evaporation. The chemical constituents in the oil were identified and determined by means of gas chromatography and mass spectrometry (GC-MS). Results showed that 13 compounds are identified, and the main components are alpha-pinene, D-limonene ,bata-myrcenc etc. Percentages of the above compounds in the volatile oil are obtained by the method of peak area normalization.

An analytical method was developed for the determination of 15 residual organic solvents in laminated films used for food packages by head-space gas chromatography. The optimal chromatographic conditions are as follows: an DB-624 capillary column （30 m×0.25 mm, 1.40μm）, nitrogen as carrier gas, with a flow rate of 1.40 ml/min column temperature programmed from 45 ℃ （hold 6 min） to 60 ℃ at a rate of 20 ℃/min and kept at 60 ℃ for 4min, and then from 60 ℃ to 200 ℃ at a rate of 20 ℃/min and kept at 200 ℃ for 2 min, flame ionization detector temperature 250 ℃ and injector temperature 220 ℃. The effects of equilibrium temperature and equilibrium time on the determination of residual organic solvents were studied. The results showed that all the 15 organic residues are separated well within 20 min, the standard curves are linear in the range of 0.0040.2 mg/m2 （r>0.998）, the recoveries are 95.4%110.1% with RSD （n=5） in the range of 1.82%5.82%, and the limits of detection （S/N=10） are 0.0130.083 mg/m2 .

Anthrone-sulfuric method was used to determine content of polysaccharide in garlic seed and the conditions of colour reaction of anthrone-sulfuric method were optimized. The experimental results showed that the RSD in accuracy experiment is 2.10%, and the average recovery rate is 113% with RSD=1.17% (n=3).The method is rapid, accurate, sensitive and suitable for general analysis.

In this study, ultrasonic extraction, molecular sieve separation and single column were used to isolate aromatic compounds from Gynostemma pentaphyllum and mass spectrometry was used for qualitative analysis of the compounds. Three aromatic compounds are determined as docosanoic acid, 1,2,3-propanetriyl ester with molecular formula C66H129O6 and molecular weight 1146, dasycarpidan - 1 - methanol, acetic acid (esters) with molecular formula C20H31N2O2 and molecular weight 331, and 9,12,15-octadecatrienoic acid,2-phenyl-1,3-dioxan-5-yl ester with molecular formula C28H40O4 and molecular weight 440.

Objective: To analyze the ingredients in volatile oil extracted from Chrysanthemum moriflium Ramat and to determine the content of β-elemene in the volatile oil. Method: GC- MS analysis was used to analyze the composition of the volatile oil and the ninner standard method was used to determine the content of β-elemene . Results : 59 compounds among 125 peaks separated out by GC-MS were indentified , accounting for 61.74% of total quantity of the volatile oil. The linear range of β- elemene is from 0.006 mg/ml to 0.096 mg/ml. The relative standard derivation( RSD) of repeated experiment is 0.85 % . The average recovery is 95.23 %. And the content of β-elemene in chrysanthemum moriflium Ramat is 12.98 mg/kg. Conclusions: The analysis of main composition of volatile oil from Chrysanthemum moriflium Ramat by GC- MS can enrich the study on constituents of this plant in the world and lay the foundation for further utilization. The internal standard method for determine the content of β-elemene in the volatile oil is simple, accurate, reproducible and practical. This study can promote development and utilization of traditional Chinese herbal medicines.

For the rational exploitation and utilization of peony flowers in Lianyungang, the polyphenols, flavonoids, polysaccharides and trace elements contents in the peony flowers at different blossoming stages were extracted and measured individually. Meanwhile, antioxidant activities were measured by DPPH· method. The results showed that the flower bud contains the highest amounts of polyphenols (63.55 mg/g) and Zn (176 μg/g), and the flavonoids content contained in primal flower is the highest , reaching 17.01mg/g. Fe content is the highest in withering flower, but average Cu content is 748.8μg/g in the peony flowers at different blossoming stages. The antioxidant activities of all four extacts are strong.

After ultrafiltration of pre-cooked beef liquid, the primary detection of carnisine content in it was carried out using HPLC.The results showed that the carnosine in the pre-cooking beef liquid has a higher content, up to 382.68 mg/L. According to the experimental results of spiked pre-cooked beef liquid, the carnosine is further identified.

As a new type food additive, sodium L-ascorbic acid-2-phosphate (APS) was synthesized by group protection method with vitamin C and POCl3 in this study, and the quantitative analysis of APS by HPLC was carried out.

Essential oil in flowers of Syringa oblata Lindl. at full-bloom stage was extracted by simultaneous distillation and solvent extraction (SDE). The yield of oil obtained is 0.079%. Sixty-four components are identified by GC-MS according to retention indices(RI), covering 95.79% of the total components, which are phenylethyl alcohol (16.12%), (E,E)-farnesene (13.43%), benzyl alcohol (6.24%), lilac aldehyde C (3.91%), cinnamyl alcohol (3.64%), lilac alcohol A (3.61%), 2-methoxy- 4-vinylphenol (3.38%), lilac aldehyde A (2.62%), indole (2.34%), benzyl benzoate (2.31%), lilac alcohol D (2.25%) and phenylacetaldehyde (2.03%). The isomers of lilac alcohol and of lilac aldehyde are the characteristic aroma components of flower of Syringa oblata Lindl.

This study aimed to investigate the effects of Lactobacillus helveticus on intestinal microflora in mice and analyze the variations regularity of microflora after mice were administered with probiotics by gavage. Mice were randomly divided into four groups: normal group, normal saline as control, Lactobacillus helveticus group, and E.coli group. They were administered for 15 days (The normal group mice were fed like before). During the 15 days, the numbers of bacteria in the intestine of mice were counted. The numbers of Lactobacillus, Btfidobacterrim, Enterobacteria and E.coli in Lactobacillus helveticus group show extremely significant dfference to those in normal group and normal saline as control (p<0.01), and the number of Enterococcus shows significant difference (p<0.05). Compared with control group, there is also significant difference (p<0.05) on the numbers of the other bacteria except Enterococcus in E.coli group. Lactobacillus helveticus can increase the number of probiotics and that of decrease harmful bacteria, so it can regulate the intestinal microflora in mice.

Microwave digestion- inductively coupled plasma optical emission spectrometer (ICP-OES) method was adopted for the determinations of 6 kinds of trace elements in yak meat. The detection limit of each element is from 0.0005 to 0.0120 mg/L, the relative standard deviation is from 1.50% to 4.25%, and the recovery ratio of spiked sample is from 98.55% to 102.27%. These results showed that the microwave digestion combined with ICP-OES is a sensitive method for the determination of trace elements in meat, and also indicats that yak meat contains Cu 1.41 mg/kg, Zn 18.70 mg/kg, Ni 0.73 mg/kg, Mn 0.43 mg/kg, Mo 0.85 mg/kg, and Co 0.29mg/kg, 6 kinds of essential elements for human.

In this study, polysaccharides were isolated with boiling water from Plantago asiatica L., and then the protein in the isolates was removed by Sevag method. Successively, the polysaccharides were further purified using the AKTA purifier 100 system and column gel permeation. The main component, named PLP (Plantago asiatica L. polysaccharides) was obtained. Its purity and molecular weight (Mw) were determined by high performance gel permeation chromatography (HPGPC). Gas chromatography-mass spectrometry (GC-MS) was used to study the monosaccharide composition. The results showed that PLP is homogeneous. The Mw is about 891.3 kD. Arabinose, xylose, mannose and galactose are determined to be the components of PLP in the mol ratios of 5.6∶9.4∶1.3∶1.

In this experiment, high performance liquid chromatography-tandem mass spectrometry(LC-MS-MS) was used to detect four nitrofuran metabolites in per-export pork , namely 3-amino-2-oxazolidinone(AOZ), 3-amino-5-morpholinomethyl- 2-oxazolidineone (AMOZ), 1-aminohydantoin hydrochloride(AHD) and semicarbazide(SEM). Samples were dericatized with 2-nitrobenzaldehyde at pH 7.0 to 7.5 , the derivatized solutions were cleaned up by Oasis HLB solid extraction column (SPE), and the target compounds were eluted with carbinol and diluted with mobile phase. MS detection was performed in the positive ion mode using multiple reaction monitoring. Results showed that the recoveries of these four metabolites range from 98.95% to 99.98% , their limits of detection are 0.5 mg/kg, and their relative standard devitions are not more than 4.22% (n=10).

The content of soluble dietary fiber (SDF) in SDF powder of Plantago asiatica L. seeds was determined by enzymatic- weight method and phenol-sulfuric acid method respectively. Results showed that the content of SDF in the sample is 87.07% by enzymatic-weight method, and it is 88.54% by phenol-sulfuric acid method. The result of methodological study of phenol- sulfuric acid method is satisfactory. So phenol-sulfuric acid method can replace enzymatic-weight method for the determination of SDF in Plantago asiatica L. seeds.

In order to investigate the effects of rape bee pollen and its different extracts on immune function in mice, delayed- type hypersensitivity (DTH) and macrophage phagocytic function were studied. The results showed that compared with the model group, phagocytosis index (a) increases significantly in group rape bee pollen and extract A, C and D (p<0.05, p<0.01), and the carbon clearance index (K) also increases significantly in group extract A (p<0.05). The immediate hypersensitivity is inhibited by rape bee pollen and its different extracts. These indicated that rape bee pollen and its different extracts have effects of regulating immune function.

According to examination reults of indexes of anti-fatigue function and results of anti-hypoxia experiment under normal pressure, it was concluded that extract from Eucommia ulmoides Oliver leaves has some anti-fatigue effects on trained mice. So the extract from Eucommia ulmoides Oliver leaves can be used as for producing sport nutritional supplement or sport drink.

Objective: To study the antitumor effects of extracellular polysaccharides from Morchella esculenta (EPM) and the immunological function on S180 tumor-bearing mice. Method: EPM was intragastrically given to S180-bearing mice at the dose of 200 mg/kg and 400 mg/kg. Normal sodium and cyclophosphamide were taken as blank control and positive control respectively. The tumor weight, immunologic organ weights and life span of S180-bearing mice were measured. S180 tumor cells were incubated with various concentrations of EPM for 24 h, and antiproliferative activities against tumor cells were determined by MTT assay. Result: EPM significantly increases the spleen index, percent of T-lymphocyte, macrophage phagocytic index and prolongs survival time of S180-bearing mice.The inhibiting tumor rates at the low and high does are 49.04% and 64.42% respectively. EPM can kill S180 tumor cells directly in vitro, with the highest inhibiting rate 46.3% at the dose of 50μg/well.Conclusion: EPM has significant antitumor effects and improves immunological function.

Through self-control and inter-group control, the volunteers according with conditions took propolis capsule orally, and after 59-d duration the blood lipid reducing effects of the propolis capsule were studied. The experimental results indicated that the difference between CHOL and TG is significant (p<0.05), with the decreases of 10.10% and 18.09% respectively. The CHOL and TG of the test group are remarkably different (p<0.05) from the control group. The HDL-C shows no significant difference (p>0.05) between the test group and the control group. No obriously adverse effects are found in the human experiments.

The results of this study showed that in drone body dry powder, the contents of total protein, fats and ash are 57.60 %, 5.21 % and 3.68 % respectively. The content of free amino acids is 6.02 mg/g. In accordance with the data of twelve elements determined by ICP-AES, the content of potassium is 3480 μg/g, which is the highest, and the second is phosphorus with content of 2957.2 μg/g, successively followed by magnesium (428.8 μg/g), calcium (302.6 μg/g), iron (106.18 μg/g), zinc (57 μg/g), copper (15.34 μg/g) and manganese (6.281 μg/g). Selenium (0.312 μg/g) and cobalt (0.063 μg/g), which have strong physiological functions, are examined in drone body. 12 Kinds of fatty acids are identified from drone body, and the content of saturated fatty acids is more than 50 % of total fatty acids.The content of total amino acids is 591.25 mg/g dry matter. The content of total essential amino acids and histidine is 243.23 mg/g dry matter. Amino acids score of drone body protein is 100 points, content of whose each essential amino acid is more than FAO/WHO standard.

Objective: To evaluate anti-aging effect of chicory polysaccharides（CPS）. Methods: After mice were treated with CPS 100, 200, 400 mg/kg by oral administration for 37 days continually,the survival time, swimming time and weight of immune organ were investigated. After the aged rats were treated by oral administration for 20 days,the content of serum LPO and the activity of SOD were determined. Results: CPS can obviously enhance the anti-fatigue and the hypoxia to lerance ability,increase the weight of immune organ and improve the macrophage function of the mice. In addition,CPS also can significantly decrease the content of serum LPO and increase the activity of SOD of the aged rats. Conclusion: The results indicated that CPS has anti- aging effect.

Objective: To investigate the effect of exercise and puererin on antioxidant capacities of diabetic rats serum. Methods: Adult male streptozotocin-diabetic rats were used as research object. For exercise, puererin supplement and exercise combined with puererin supplement, the changes in T-AOC, CAT, GSH-PX, CAT activity, GSH, MDA contents, blood glucose and insulin were measured. Results: The levels of T-AOC, CAT, GSH-PX, CAT activity and insulin of treated diabetic groups are significantly higher (p<0.05), while MDA contents and blood glucose concentration are very lower (p<0.01) than untreated diabetic group. Similarly, the significant difference also exists between exercise combined with puererin supplement group and exercise group or puererin supplement group (p<0.05). Conclusion: Exercise and puererin can enhance serum antioxidant capacities of diabetic rats, reduce lipid peroxidative damage and improve level of blood glucose and insulin. Exercise combined with puererin supplement shows the best effect among all experimental groups. The combination of exercise with puerarin supplement would perform a satisfactory healing for diabetes.

Taking male mice as experimental objects, the strength increasing swimming models were built up. Jujube polysaccharide solution was administered to the mice by gavage. After 4 weeks, the contents of blood sugar, muscle glycogen, liver glycogen and blood lactic acid and the activities of creatine kinase, lactate dehydrogenase, superoxide dismutase and glutathione peroxide were determined. The results showed that the jujube polysaccharide can increase the contents of muscle glycogen and liver glycogen, reduce the accumulation of blood lactic acid after exhaustion, maintain the blood sugar constant, raise the activities of superoxide dismutase and glutathione peroxide in serum, reduce the activities of creatine kinase and lactate dehydrogenase in serum, and prolong the exhausting time of mice. It was proved that the jujube polysaccharide can alleviate sport fatigue.

 Objective:To observe the therapeutic effect of chicory polysaccharides (CPS) on fatty-liver and investigate its pharmacodynamics. Methods: High fatty diet and white wine perfusate were used to establish the fatty liver model of rat for 8 weeks.Compared with Dongbao Gantai as the control medicine, fatty liver rats were treated by CPS for 4 weeks and contents of TC and TG, activities of ALT, AST, ALP and GGT, contents of Liver-TG and TC, and activities of DTD, SOD and MDA were determined.Conclusion: It was found that the pharmacodynamics and therapeutic function of CPS to fatty liver are: adjusting lipometabolism, reducing TG and TC; decreasing fatty degeneration of liver cell; promoting convalescence of hepatocellular function; and anti-lipid peroxidation increasing the activity of peroxidase and decreasing the content of lipid peroxidation products.

The aim of this study was to determine the changes in fatty acid composition, in particular n-3 and n-6 polyunsaturated fatty acids (PUFA) in rat kidney, liver, heart and brain to assess and compare the effects of conjugated linoleic acids(CLA) supplementation. The fatty acid composition in the various tissues of aged atherosclerotic rats was determined and compared. The aged rats were fed with high lipid. They were randomly divided into three groups: low dose (0.5g/kg bw·d), middle dose (1.25 g/kg bw·d) and high dose (2.5 g/kg bw·d) of CLA in diet and control group. The contents of fatty acids in rats tissues were determined. Tissue compositions of total n-3 PUFA increase in brain, liver and kidney of rats fed CLA. The compositions of total n-6 PUFA and n-6/n-3 values decrease in liver and heart tissues of rats fed with CLA. CLA may substitute partial n- 6PUFA in the tissues. Accumulations of CLA are various in the various tissues. The CLA content in heart reaches 15.77 %, but the CLA content in brain is only 0.22%～0.53%.All these indicated that CLA can influence the fatty acid composition and content in tissues on the atherosclerosis rat.

Objective:This study aimed to validate the regulation of natural lycopene product on blood lipids of rats. Methods: After establishment of animal mode with high blood lipid using Wister rats, high, medium and low doses of the tomato skin extracts distributed in oil were gastric ally administrated to the rats. The blood CHOL, TG, HDL-C and LDL-C were assessed every 10 days. Results: In high blood lipid animal (male rat) mode, 30-day gastric administration of the extracts is able to reduce the levels of blood CHOL, TG and LDL-C, while no significant effect on HDL-C level.

In this study, by determining changes of activties of SOD and GSH-Px and content of MDA in mice serum, antioxidant function in vivo of flavonoids extracts of Fructus rhodomyrti to mice was investigated, and by determining hydroxyl radical scavenging capacity and inhibition rate to superoxide anion radical of the flavonoids extracts, its anti-radical action in vitro was also investigated. Results showed that the flavonoids extracts of Fructus rhodomyrti have improving effects on activities of SOD and GSH-Px in mice serum and reducing effect on MDA content in mice serum, and they can scavenge hydroxyl radical and superoxide anion radical effectively. The anti-radical action and antioxidant function of flavonoids extracts of Fructus rhodomyrti are validated.

Objective:This study aimed at investigation into variation in geometrical isomer composition of natural lycopene in absorption, transportation and storage in rat body Method: Experimentally, after a single gastric administration of nature lycopene extract, the feces, the wall tissues of small intestine, serum and liver of male SD rats were collected. Total carotenoid fraction was extracted from those and detected by C30-HPLC-PDA. Results: Data of HPLC anaiysis suggested that the isomer composition of lycopene fraction varies drastically during its absorption, transportation and storage in rat body. The total amount of Z-isomers increases significantly. It was proved that this change takes place in serum. This result shows an importance in study on lycopene metabolism in vivo.

Objective:To investigate the preventive and therapeutic effects of maize yellow pigment on cataract of rats. Methods: The experiment was conducted by inducing the cataract of rats with galactose and raising the rats with maize yellow pigment. The turbidity of ocular lens was observed, and the level of SOD (superoxide dismutase) of ocular lens and MDA were determined. In the first 30 days of the experiment, model group has 81.25 % of ocular lens reaching phase Ⅲ of cataract already, and maize yellow pigment groups have no ocular lens reaching phase Ⅲ of cataract, however, only 31.25 % and 43.75 % of ocular lens reach aseⅡof cataract. The results showed that maize yellow pigment can delay the progress of cataract of rats and diminish turbidity of ocular lens effectively. Compared with model group, biochemical indexes indicated that the SOD activities of eye crystalline lens of maize yellow pigment groups increase by 40.55%～50.02%, and MDA contents decrease by 31.84 %～38. 89 %. The results showed that maize yellow pigment can raise the SOD content of eye crystalline lens, and reduce the MDA content in it. That means that it can lessen lipid peroxide damage of eye crystalline lens. Conclusion:Maize yellow pigment has the function of antioxidant defense system that protects crystalline lens. And it can delay and control the formation of cataract, and also prevent and cure the early cataract.

To study the protective effect and mechanism of ultrafine grape seed powder on risk of hyperlipidemia, this experiment was conducted on 100 golden hamsters, which were divided into five groups, each of which contained 20 hamsters: control group, hyperlipidemia group, grape seed low dose group, middle dose group and high dose group. After completion of the trial, the plasma NO, ET-1 and C-reactive protein level were determined in golden hamsters. The results showed ultrafine grape seed powder increases the levels of NO of hyperlipidemia hamsters, and it also significantly decreases the contents of ET-1 and CRP of hyperlipidemia hamsters. Ultrafine grape seed powder can improve the blood vessel function and protect body from atherosclerosis occurrence.

In order to study effects of chewable tablets of royal jelly on alleviating physical fatigue of mice, the mice were administered with the chewable tablets at the doses of 0.167, 0333 g/kg bw and 0.999 g/kg bw for 30 days by intragastric infusion, respectively. The results showed that the doses of 0.333 g/kg bw and 0.999 g/kg bw can significantly decrease the level of mice serum urea after movement. The dose of 0.999 g/kg bw can prolong the weight loading swimming time, significantly decreased the area behind mice blood lactate curve (p<0.05 or p<0.01) and have no obvious effect on storage quantity of hepatic glycogen (p>0.05). So it is concluded that the chewable tablets of royal jelly can alleviate physical fatigue of mice.

The dormancy of Shadi glossy Chinese chestnut and its methods of germination inhibition namely isopropyl N-(3- chlorophenyl) carbamate (CIPC) disposal, maleichydrazide (MH) disposal and controlling relative humidity during storage period were studied. The results showed that the chestnut has 2-month nature dormancy stage, which can be delayed to 4 months at 3 ℃during storage period. Controlling relative humidity during storage period can effectively inhibit the germination of the chestnut, but CIPC or MH disposal cannot.

By orthogonal test, the concentration of bacteriostatic agent (traditional Chinese medicine preservative) against decay of Lingwu Chang date caused by pathogenic fungi was optimized. Four preservers were made from bacteriostatic agent, CaCl2 and GA3. Lingwu Chang dates were treated with different preservatives and stored for 30 d at room temperature (18 to 22 ℃), and then the rate of decay, rate of softening, loss rate of water and the index of quality were analyzed respectively. The results showed that the optimal concentrations of preservatives are 40 g/L ethanol extract of Forsytia suspense (Thumb.) Vahl, 20 g/L water extract of Alpinia officinarum Hanc, 12 g/L ethanol extract of Eugenia caryophyllata (Thumb), 10 g/L CaCl2 and 75 mg/kg GA3 respectively. After 30 d storage, the rate of decay is only 12.64 %, the rate of softening is 1.83%, and the loss of water is 1.82%. Meanwhile, the quality of fruit is well maintained. The content of VC is 259.36 mg/100 g, the content of soluble solids is 25.4%, the titratable acidity is 0.4%, and the firmness is 12.37 kg/cm2. The fruit still has high firmness and fine flavor after storage.

In this experiment, the effects of 0.1% ascorbic acid treatment and 0.2% citric acid treatment on some browning- inducing physiological changes and quality changes of green peas without shuck during storage at 4 ℃ were investigated. The results indicated that the treatment with 0.2% citric acid and 0.l% ascorbic acid can inhibit the polyphenol oxidase (PPO) activity and water loss rate, and they also can retard the increase of malondialdehyde (MDA) content and the decrease of VC, thereby delaying the senescence process, inhibiting tissue browning and prolonging storage life. The effects of 45 ℃ heat treatment for 30 s or 60 s on browning and activity of enzyme related to browning of green peas without shuck during storage at 4 ℃ were also investigated in this experiment. The results indicated that the heat treatment can inhibit the PPO activity, retard the increase of MDA, and inhibit the decrease of VC, thereby delaying the senescence process and keeping the quality of green peas.

The preparation process of α- glucosidase inhibitor from natural plant and microorganism with hypoglycemic activity was detailedly discussed in this paper. And the main determination methods of this inhibitor were detailedly summarized.

The problems about food safety have become focus of modern life. By in vitro cell culture, cytotoxicity technology is used to evaluate injurious factors, which has the advantages of easy operation, rapid determination, high sensitivity and accuracy. The application of cytotoxicity in food safety was summarized.

Plasmin is the main endogenous enzyme in milk. Plasmin, plasminogen, plasminogen activator, plasminogen activator inhibitor and plasminogen inhibitor constitute plasmin system. Any factors that activate plasminogen can increase plasmin activity, and thus affect the quality of dairy products, such as gelation, bitterness of UHT milk, cheese curing and flavor changes etc. Apart from heat treatment, high pressure processing and exogenous enzyme can change plasmin system, and thus affect quality of milk products. Research on kinetic changes of plasmin system can provide the theoretical basis for denaturation of plamin, as well as provide the kinetic parameters for research on quality changes of milk products.

This article summarized post-harvest commoditization processing technologies of horticultural products, including: (1) computer vision technology and automatic technology in mechanical harvesting of fruits; (2) automatic grading of fruits; (3) new package materials and technology of fruits, application of edible packaging membrane and new protective packaging technology; (4) mechanical damage and control in fruit transportation; (5) non-damage determination methods of horticultural products. And some suggestions were put forward for improving competitive strength of Chinese horticultural products in inernational market.

Healthy edible oil can be refined from the crude Swida wilsoniana oil, a new emerging woody oil plant, which currently arouses great interest of biodiesel industry. It is very important to make full use of the high-value bio-reactive components, such as octacostyl alcohol, β-sitosterol, and the other functional substances for developing the plant resource. This artical mainly focused on the refinement processing of the crude Swida wilsoniana oil and the study on bio-reactive components, for the purpose to draw more attentions to this problem.

With the development of agriculture in China, it has been found that agricultural product safety is becoming a big issue in China. This article aimed to give a review of the current situation, development and improvement methods (mainly testing control system) of agricultural product safety in China. Safety risks can arise at any point in the food chain from farm to mouth. Therefore, taking measures to control agricultural product safety, enforce standard and system, intensify management, inspec- tion and supervision from farm to food supplier to manufacturer to retailer to product service provider, especially, to establish an improved mornitoring control system is very important to improve agricultural product safety in China.

Exopolysaccharides produced by lactic acid bacteria have been the focus of dairy research in the last 10 years. Among lactic acid bacteria, there have been many reports on the exopolysaccharides from Lactobacilli. The exopolysaccharides of lactobacilli play an important role in the rheology, texture, consistency and mouthfeel of fermented milk. Some exopolysaccharides may have anti-cancer, anti-ulcer, immunomodulation and cholesterol-lowering activities. The present paper mainly discusses the structure properties、separation and purification, quantification of exopolysaccharides, factors affecting exopolysaccharide production and applications of the exopolysaccharides in yoghurt.

Quorum sensing is a cell-cell communication mechanism by which bacteria count their own numbers by producing and detecting the accumulation of a signaling molecule that they export into their environment. This review focused on quorum sensing system of gram-positive and gram-negative bacteria, autoinducers, physiological functions and correlation with food spoilage, growth restrain of bacteria and the microbiological risk assessment of food based on quorum sensing system.

In this paper, the research progresses of antioxidant activity components from edible fungi, wild macrofungi, marine fungi, plant endophytic fungi, entomogenous fungi and yeast were summarized. Then advice on antioxidant components from fungi were given and the development prospect were also foreseen.

 Grain is a large amount product in the agricultural products, and is the staple commodity related to the national economy and the people’s livelihood. All countries extremely take its development of safety in production, processing, storage and transport technology. This article main analyzed research demands of grain safe non-contamination control engineering, introduce the present research situation and the insufficiency about grain safety control engineering, and pointed out the research direction of grain safety control technology

Nowadays, China’s legal systems of food safety standards include the horizontal and vertical system and compulary and non-compulsary systems according to different criteria. These standards coming from planned economy system have caused the problems as follows: Food safety standards are separated from the legal systems; The legal nature, the source of legal effect and the legal ranks of the compulsary standards for food safety are vague; The scope and contents of the compulsary standards for food safety are unreasonable.To resolve the legal problems of food safety standards, the united food safety standards system should be established, which is consistent with the standards of WTO, and the food safety basic law needs making to establish the legal status of food safety standards.

In this article, the designs of haptens and limits of detection (LODs) cyano-pyrethriods were summarized, the needs for further study were discussed, and the immunoasssy mehtods for multi-residue determination of cyano-pyrethriods pesti- cides were briefly introduced.

Olaquindox is a kind of quindoxin, and its main metabolite in animal body is methyl-3-quinoxaline-2-carboxylic acid (MQCA). In a long run, people pay attention to the determination of its residues in animals, though it is difficultdue to its micro- content. In recent years, chromatographic technique has been adopted to determine it. However, the practical immunological technique has not been reported. In this article, the typical methods for residual determination of olaquindox were briefly presented.

The general characteristics of negative externalities of the production of apple-apple juice (NEPAJ) with the other industries and its own characteristics were introduced, in this paper. Then the NEPAJ was analyzed using economics methods and a conclusion was drawn that the more the production link, the higher the negative externalities. Last, some measures were put forward to remedy the NEPAJ such as government regulation and guidance, changing prices of pesticide and fertilizer by imposing taxes or giving subsidies, and implementing the tax policy of" Pay First, Refund Later." It was also pointed out that legal means is unsuitable for remedying the NEPAJ.

Food recall system is the national management for food production and sales essentially, and it plays an important role in guaranteeing the people’s health and the stability of society. In order to improve the efficiency of food safety control, it is necessary to strengthen liability insurance of China,s food recall system. This article focused on the functions of liability insurance of the food recall system and the issues we should consider in the application of the system.

The development model of the overall agricultural cold chain logistics system in China was summarized, as well as government behavior for promoting the development cold chain logistics of agricultural products in China on the basis of analysis on the current situation of cold chain logistics of agricultural products in developed countries, development situation and problems of cold chain logistics of agricultural products in China.

Using sweet potato as main raw material, the production conditions of sweet potato soft candy were investigated. the optimal gelling agent and the drying conditions were confirmed by comparion experiments, and the orthogonal test was used to determine the optimum formulation. The results showed that mixed materials comprise sweet potato paste 200 g, sugar 100 g, citric acid 0.2 g and gelling agent 2%, using the agar (1%) and plus carrageenan (1%) as gelling agent. After drying, the mixed matrials at 50 ℃ for 16 to 20 h. The soft candy product is obtained, which has good chewiness and mouth feel, golden and transparent appearance and high sensory score.

Using medlar, sugar and milk power as raw materials, the best process conditions for milk jelly of medlar were discussed by contrastive and orthogonal tests.The obtained prduct has the characteristics of attractive appearance, unique taste , high nutritional value and some healthy functionalities.

The effects of addition amounts of water, carrot and marinated additive as well as formation temperature on the quality of dried carrot-mixed tofu by the traditional production process were studied. Under the conditions of formation temperature 85℃, volume of 200 g/L marinated additive 60 ml and addition amount of carrot 0.6 kg/ kg soybean, the dried carrot-mixed tofu with high quality, excellent colour and luster is obtained.

Rapid-disintegrated oral tablets were prepared by direct compression with calcium citrate is major stuff and some microcrystalline cellulose and mannitol as auxiliary materials. The results showed that the optimum proportions are 30% calcium citrate, 12% mannitol, 20% microcrystalline cellulose, 15% sodiun carboxymethyl starch, 10% low-substiuted hydroxypropylcellulose, 0.5% aspartame, 10% sucrose and 2% citric acid. The obtained orally instant calcium tablets are of good taste rapid disintegration, and easy administration.

Using ponkan juice as material, ponkan fruit vinegar was developed by liquid fermentation, and the technology parameters were optimized by single factor test and orthogonal experiment. The results indicated that the optimal technical conditions of alcoholic fermentation are: sugar content of pokan juice 10%, amount of Sacchromyces serevisiae 5%, and ferment 7 days at 30 ℃, and these of acetic acid fermentation are: scale-up medium of acetic acid bacteria 6%, ferment ation period 12 days at 32 ℃. The ponkan fruit vinegar product has natural ponkan color, and soft sourness as well as full-bodied smell of vinegar, but no precipitate and the mixed ponkan fruit vinegar beverage with smells of natural ponkan fragrance and orange-yellow colour is tasty and refreshing.

This study aimed to develop new health yoghurt made from Nostoc commune and fresh milk. Based on the determination of amounts of Nostoc commune and sugar, ratio of Streptococcus thermophilus to Lactobacillus bulgaricus and proportion of compound stabilizers, the fermentation conditions of the Nostoc commune yoghurt were optimized by orthogonal test.

The processing technology of tilapia hard can was thoroughly investigated using small tilapias as materials. Emphases were laid on the technology of curing, frying, rehydration, flavoring formula screening and sterilization. The results showed that the optimal saline concentration of wet salting is 12% with the best curing time 9 minutes. The optimal frying conditions are 180~200 ℃ for 4~5 minutes. Rehydration can evidently improve the quality of the product with the optimal time 30 s. The orthogonal test results showed that the best seasoner formula (to 100 ml water) consists of 65 g tomato sauce, 3 g salt, 2 ml white vinegar, 10 g white sugar, 0.6 g pepper power, 0.6 g monosodium glutamate, 10 ml yellow wine and 10 ml spice water. The sterilizing formula is 10 min-30 min-20 min/118 ℃. Under this circumstance, the microbial quality of the product accords with commercial sterilization, and the best quality is achieved.

Using kiwi juice as material, kiwi fruit vinegar was developed by liquid fermentation. The fermentation technology parameters were optimized by single factor test and orthogonal test. The results indicated that the optimal technologcial conditions of alcoholic fermentation are: Sacchromyces serevisiae 4%, sugar content of kiwi fruit juice 16%, and fermentation period 7 days at 28 ℃, and these of acetic acid fermentation are: scale-up medium of acetobacter 8%, fermentation period 11 days under 32 ℃. The kiwi fruit vinegar has natural color, soft sourness and full-bodied smell of vinegar, but no precipitate. The sports health beverage made from kiwi fruit vinegar has the function of combating training fatigue.

With tremella as main material, compound functional drink was developed. The formulas of the compound drink and its complex stabilizers were determined by orthogonal test design. The results indicated that the best formula of the compound drink is as follows : 40% clear compound juice of tremella-lily bulb-green tea, 7.0% sucrose, 2.8% honey, 0.3% citric acid potassium, 0.1% citric acid and 49.8% water.The formula of complex stabilizer is as follows: 0.20% CMC-Na plus 0.10% xanthan gum plus 0.15% pectin.

Pachyrhizus milk beverage with nice flavor and characteristics can be obtained under the conditions of 3% defatted milk powder, 35% pachyrhizus juice, 3% sucrose and 0.12% citric acid. The product is considerably stable with the composite stablilizers, made up of 0.15% CMC-Na and 0.05% agar. On the conditions of homogenization pressure 20 MPa and temperature 30 ℃, the pachyrhizus milk beverage has even tissue, exquisite taste and smooth mouth-feel.

Effects of extraction temperature, time and ratio of tea to water on sensory quality, extraction rate, concentration, extraction quantities of main biochemical components, TP/AA, ﹣a/b and tea cream of fresh tea juice were studied by orthogonal test L9 (33). The results showed that with increases of extraction temperature and time, sensory quality of fresh tea juice declines, but the extraction yield and concentration increase. Higher extraction rate and concentration and better sensory quality of fresh tea juice can be obtained at the ratio of tea to water 1:10. Considering the sensory quality and extraction rate of fresh tea juice as well as the cost of industrialization, the optimum conditions of extracting of fresh tea juice are determined as fallows: extraction temperature 45 ℃, time 10 min and ratio of tea to water 1:10.

With isomaltose oligosaccharide as sweetener, low sugar ice cream was developed by adding natural aloe juice for its pure fragrance and bitter taste. By orthogonal test, the optimal formula of the ice cream is determined as fresh milk 100 ml, sugar mixture (ratio of isomaltose oligosaccharide to soft white sugar 2:1 ) 20 g, aloe juice 40 g, artificial cream 12 g, compound stabilizer (sodium alginate 0.20%, sodium carboxy methylcellulose 0.10%, pectin 0.10% and gelatin 0.25%) 0.3 g. This product has special taste and smooth mouth feel with perfect expansion rate and anti-meltdown.