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Table of Content

15 December 2007, Volume 28 Issue 12
Study on Biological Characteristics and Inhibition Kinetics of α-Amylase Inhibitor from White Kidney Beans
ZHANG Xiao-Qi, YANG Ming-Yan, MA Yu, SONG Ji-Rong
2007, 28(12):  29-32. 
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Anα-amylase inhibitor (WBAI) glycoprotein was extracted and purified from white kidney beans. It had stronger stability to pH and temperature in comparison with other proteins. When incubated at pH6.8 for 10 min, it presented strongest inhibitory activity toα-amylase(ID50=1.7×10-5 mol/L).Its inhibitory activity is closely related to the concentration of the inhibitor. In the case of small inhibitor concentration, there would be a linear relationship for the combination of the inhibitor and amylase. The activity curve was drifted with increasing concentration of the inhibitor. Based on the studies of lineweaver-Burk plot, the WBAI presents an uncompetitive inhibition toα-amylase. The inhibitory constant(Ki) is 9.4125×10-6 mol/L.
Thermal Properties and in vitro Digestibility of Buckwheat Protein Products: Processing Effects Study
MI Hong-Wei, ZHENG Zong-Kun, TANG Chuan-He, YANG Xiao-Quan
2007, 28(12):  32-36. 
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The effect of processing on thermal properties and in vitro digestibility of buckwheat protein (BWP) products were investigated. All the BWP samples exhibited two observable endothermic peaks with similar peak temperature (Td) values with the major peak at about 102 ℃ and the minor one at near 80 ℃. The two transition peaks observed may be attributed to 13S globulin with the Td near 102 ℃ and 8 S globulins with the Td near 80 ℃ respectively. The presence of high level of lipid (e.g. 17.8% in the FU-BWP) significantly decreases the enthalpy changes (ΔH) (p<0.05), and in some extent increases the ΔT1/2 (p<0.1) so as to suggest a decline of the extent of ordered structure. In simulated gastric fluid, the digestion pattern of BWP wasevidently different from that of SPI. In the pepsin digestion, the % N release of BWP increased more quickly than SPI at the beginning, but more slowly than SPI after 30 min. However, the % N release of BWP increases much faster than that of SPI in the trypsin-digested stage. This is because of different components of them and the presence of high activity of trypsin inhibitors in SPI. Most of the protein constituents of BWP globulins (including 13 S and 8 S globulins) are rapidly and completely hydrolyzed by pepsin within 1 min to form the protein hydrolysate products (with MW lower than 20 kDa), when 2 S albumins are almost intact during the whole pepsin digestion but hydrolyzed totally in the trypsin digestion. BWP with low lipid content shows high % N release in comparison with those with high lipid content(p<0.05). These results suggested that the digestibility of BWP can be associated with its lipid contents, which are affected by processing.
Study on InhIibition of Extract from Guaixi Pomelo Peel to Nitrosation
HUANG Gao-Ling, WENG Cong-Ze, NI Hui, XIAO An-Feng, CAI Hui-Nong
2007, 28(12):  36-39. 
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The active substance from Guaixi pomelo peel was extracted through different soluvents such as ethanol, acetone and distilled water. The optimum extraction conditions were obtained by the orthogonal test: 90% ethanol in 60 ℃ water bath condensator extracting 1 hour. The maximum inhibition capability of the extract to nitrosamine elhylamine and scavenging sodium nitrite capability were 95.5% and 91.8%, respectively, and the inhibition capability of the extract to nitrosamine elhylamine and scavenging sodium nitrite capability were compared.
Study on Properties of Dioscoreae Zingiberensis Starch Granules
ZHOU Qiong, SHI Wen-Juan, ZHANG Li-Qiong, LI Ya-Ping, LIU Xiong, HAN Jian-Quan
2007, 28(12):  40-42. 
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Properties of Dioscoreae Zingiberensis starch granules were studied by SEM and X-ray Brabender viscograph, etc. The results were concluded as followed: the average diameter of starch grains13.52μm, the content of total starch 73.4%, and the amylase starch 23.6%.
Study on Antibacterial Composition from Leaves of Jasminum nudiflorum Lindl.
LU Cheng-Ying, YANG Wei-Bo, HUANG Zao-Cheng, ZHONG Wei
2007, 28(12):  43-46. 
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A antibiotic monomer was isolated from the leaves of Jasminum nudiflorum Lindl. by column chromatography(CC), thin layer chromatography(TLC) and recrystallization. The structure of this substance was identified as secoiridoid glucosides (jasminin) based on the chemical and spectroscopic evidence. Its antibiotic activity was unstable in strong acidic solution, but was stable after being treated by high temperature and ultraviolet. The minimal inhibition concentration (MIC) of this monomer against Staphylococlus aureus was 1 mg/ml, while against Shigella dysenteroae and Escheichia coli 0.5 mg/ml, and the minimum bactericidal concentration (MBC) was 2 mg/ml against these three bacteria.
Flavonoids Extraction from Apocynum venetum by Ultrasonic-assisted and Purification by High-speed Counter-current Chromatography
GENG Yan-Ling, LI Fu-Wei, WANG Xiao, LI Jing-Chao, XU Na
2007, 28(12):  47-49. 
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A novel flavonoids extraction process from Apocynum venetum by ultrasonic wave was tested. The optimum extraction conditions of flavonoids were investigated with orthogonal test design. The results showed that the optimal conditions are: 300 W ultrasonic wave, 15:1 of 60% ethanol to sample weight, and extraction time 15 min. High-speed counter-current chromatography was applied to the separation of flavonoids from a crude extract of Apocynum venetum. The experiment was performed with a two-phase solvent system composed of ethylacetate -ethanol -water-CH3COOH (4:1:5:0.25, V/V). From 150 mg crude extract, the 45 mg isoquercitrin is obtained with a purity of over 98.6% as determined by high performance liquid chromatography.
Study on Adsorption and Separation of Polyphenols and Pectin from Apple Pomace by Macroporous Resin Adsorbents
SHUI Ming-Lei, JI Bao-Ping, LI Bo, ZHANG Gui-Zhi, HU Ji-Mei
2007, 28(12):  50-55. 
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In this study, the method of separation of polyphenols and pectin from apple pomace by acid-extraction were researched. The polyphenols and pectin were separation. The result shows that the macroporous resin adsorbent XDA-5 was the optimal absorbent material. The optimum conditions of adsorption and desorption were: pH2.0 or so, the volume of sample 5.0 BV (resin bed volume) and the adsorption speed 3.0 ml/min, and the volume of 60%(V/V) ethanol as eluant was 2.5 BV with desorption-speed 1.5 ml/min.
Study on Separation and Purification of Theaflavins by Polyamide
DING Yang-Ping, LIU Zhong-Hua, HUANG Jian-An
2007, 28(12):  55-57. 
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This study investigated purification of theaflavins by polyamide. The optimal separation conditions were the volume of theaflavins 250 mg/50 ml polyamid, the sovlent system including methanol, chloroform, acetone and glacial acetic acid with their respective ratio as 3:5:8:0.3, and speed of washout 0.6 BV/h. Two components of TF and TF-3’-G were obtained, and their concentrations were 93% and 85% respectively. This is a simple and effective method for separation and purification of the theaflavins.
Rheological Properties and Gel Properties of Soluble Silk Fibroin from Sikl Waste
ZHOU Feng-Juan, XU Shi-Ying, YANG Rui-Jin, WANG Zhang
2007, 28(12):  58-62. 
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Rheological properties and gel properties of soluble silk fibroin were assayed. The results showed that the viscosity of silk fibroin solution increases with the increase of mass concentration and the decrease of temperature. Silk fibroin solution exhibits shear thinning behavior following the Newtonian fluid model when the shear rates are within 0~30 S-1 and followed the pseudoplastic fluid model when the shear rates exceeded 30 S-1. Silk fibroin solution is typically viscous fluid by small strain oscillatory assay. The gel strength increases with the increase of silk fibroin solution mass concentration. When the mass concentration of silk fibroin solution exceeds 100 g/L, silk fibroin solution forms gels during the course of cooling after being heated up. The higher the mass concentration is the higher the gels point is.
Study on Antioxidation of Three Ascorbyl Carboxylates on Conjugated Linoleic Acid
YAN Mei-Rong
2007, 28(12):  62-65. 
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Conjugated linoleic acid(CLA) was prepared from sunflower oil, while L-ascorbyl palmitate, L-ascorbyl laurate and D-isoascorbyl palmitate were prepared from L-ascorbic acid, D-isoascorbic acid, palmitic acid and lauric acid. Effects of the three esters on protecting CLA from oxidation were studied. Results showed that the antioxidant effects of the three esters in different amounts(0.02%, 0.04% and 0.08%) on CLA are prominent and similar with each other. They can be used as good and safe antioxidants for commercial CLA.
Thermally Induced Gelation and Functional Properties of Porcine Leg Myofibrillar
UPUL Marapana, JIANG Bo
2007, 28(12):  66-73. 
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The effects of protein concentration and pH on protein solubility, gel strength, cooking loss and heat-induced gelation properties of porcine leg myofibrils were investigated. Myofibrils suspended in 0.6 mol/L NaCl and pH6.0 showed the increasing gel strength and strong gelling properties with increase of protein concentration. However, increasing protein concentration had a negative effect on cooking loss and protein solubility. In addition, leg myofibrils showed increasing protein solubility when stored at 4 ℃. Results indicates that the protein solubility, gel strength, cooking loss and dynamic viscoelastic properties of porcine leg myofibrils are pH dependent. The highest gel strength was noted at pH6.0, while the highest protein solubility and lowest cooking loss at pH7.0.
Effects of Heat Treatment on Breast Meat Texture Changes and Protein Properties of Beijing Fatty Chicken and Yellow Plumage Broiler
ZHOU Ting, CHEN Xia, LIU Yi, DAI Rui-Tong
2007, 28(12):  74-77. 
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Breast meat changes on cooking loss, pH and shear value of Beijing fatty chicken and yellow plumage broiler during heating showed important effects on their texture and flavor. In this experiment, generic physicochemical method and SDS-PAGE was used to analyze texture and protein properties of Beijing fatty chicken and Yellow plumage broiler during heating process. The results showed that the breast meat cooking loss of both Beijing fatty chicken and yellow plumage broiler distinctly increases as temperature increases, but the changes on pH and shear value are different.
Study on Texture Analysis and Sensory Assessment of Pickled Jeyusalem artichoke Tuber
JIANG Song, MENG Qing-Jun, ZHAO Jie-Wen
2007, 28(12):  78-81. 
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Pickled Jeyusalem artichoke tuber was assayed by the evaluation method of texture profile analysis with the texture analyser. The nonfigurative texture quality of pickled Jeyusalem artichoke tuber was made embodied and digitally by the above methods. Sensory assessment is also be made simultaneously. The correlationship between sensory evaluation and texture analyis was studied farther. The study provided basis for instrumental analysis to take the place of sensory evaluation in the assessment for texture quality of pickled Jeyusalem artichoke tuber.
Comparison of Deproteinization Methods for Milk Thistle Crude Polysaccharide
DONG Ying, ZHANG Yan-Fang, SUN Yan-Hui
2007, 28(12):  82-84. 
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The deproteinization effects of three methods were compared by the percentage of the deproteinization, polysaccharide loss and capacity of polysaccharide solution scavenging DPPH free radical. The results showed that the effective order of these methods is HCl method, then trichloroacetic acid method, and finally Sevag method. As the pH value of polysaccharide solution is 2 as adjusted by HCl, the results are: the percentage of the deproteinization 88.9%, the percentage of losing polysaccharide 14.8% and the capacity of polysaccharide solution scavenging DPPH free radical 45.6%.
Study on Rheological Properties of Buckwheat Dough
MA Yue, YUAN Han, CHEN Hong-Mei
2007, 28(12):  85-87. 
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The rheological properties of dough have important guiding significance in determining the processing technology of bakery and its related technological data. This article has studied the rheological properties of buckwheat flour and reported that buckwheat flour, which is not suitable to be processed alone in bakery, must be added with appropriate auxiliary materials. By adding different proportions of wheat gluten, the rheological properties of buckwheat dough to different extents can be improved. Thereby its processing properties also can be changed.
Determination Methods for Self-made High Degree Cross-linking Starch
SUN Ping, ZHANG Hua-Qian, AN Na, ZHANG Qing-Qing
2007, 28(12):  88-91. 
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This invention used the two methods of starch degraded by α-amylase and firstly determined by pH-titration, at the changes of physic-chemical characteritics in self-made high degree cross-linking starch, and secondly determinated with the infrared reflectance spectroscopy and differential scanning calorimeter. The differenes of particulate structure and crystal property between original starch and high degree cross-linking starch were then determined. It provided a new mode to research the parameters of chemically high degree cross-linking starch.
Physicochemical Properties of Red Bean Starch
DU Shuang-Kui, YU Xiu-Zhu, WEN Xiao-Qiang, WANG Qing, ZHANG Guo-Quan
2007, 28(12):  92-95. 
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Starch was extracted from the red bean by using water grinding. In comparison with corn and sweet potato starch, the properties of red bean starch granules and paste were studied. The results showed that the shapes of red bean starch granules are elliptical oval without exception and the granules have smooth surface. In addition," +"-shape polarization crosses can be observed apparently, similar to annual ring of tree. The umbilical point is at the center of starch granules. Compared with the control, the red bean starch has lower gelatinization temperature, higher viscosity and weaker cold-thermo stability, while the gelatinized starch is easily retro-gradaed. Both sugar and pH have effect on paste properties.
Study on Affinity Chromatography Purification of Morinda officinalis How Polysaccharides
JIANG Yong, LI Lin, CHEN Ling, ZHANG Xi-Mei, LI Xiao-Xi
2007, 28(12):  95-99. 
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The isolation of water-soluble polysaccharides (MOP) from Morinda officinalis How was discussed in detail with affinity chromatography. The static adsorption experiments of MOP revealed that the optimum conditions for the adsorption are pH 7.0 and NaCl concentration 0.1 mol/L, and optimum conditions for desorption are: pH 6.0 and the concentration of α-D-methylglucoside 0.02 mol/L. After fitting the experiments data with Langmuir equation, several adsorption parameter forMOP were obtained as: adsorption capacity qm 9. 58 mg/g, dissociation constant Kd 3.43 mg/g, and adsorption rate K 0.144 mg/h. The dynamics absorption of MOP on Con A Sepharose 4B chromatography column were investigated by breakthrough curve. Two fractions, MOP-A1 and MOP-A2 were obtained under the optimum adsorption and elution conditions.
Lipids and Fatty Acids Characterization from Cyprinus carpio(Carp) and Carassius auratus (Crucian Carp) Spawn
LU Li-Li, CHEN Shun-Sheng
2007, 28(12):  100-104. 
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Total lipid(TL), neutral lipid(NL), phospholipid(PL) and their fatty acids distribution characteristics of carp and crucian carp spawn were analyzed respectively. The results showed that they have a relatively similar lipid and fatty acid composition. The total lipids recovered are of 16.90% and 10.19% on dry weight basis respectively, containing triacylglycerols, polar lipids, sterols, sterol/wax esters and free fatty acids in decreasing order. The PL and unsaponifiables accounts for a higher percentage of TL. Distribution of PL classes is similar with 30% , mainly phosphatidylcholine and phosphatidylethanolamine. The quantified fatty acids were 19 species among C14~C22 of both spawn in general. The most popular ones are 16:0 and 18:1 respectively, and also the n-3 polyenes such as DHA, as well as 20:4n-6, and P/S>>0.5, with lower content of EPA S:M:P of TL are about 1:1:1 respectively, NL has higher percentage of C18 and C20, and PL are characterized by high levels of C22, especially DHA. The spawn from crucian carp has higher percentage of TL and PL, meanwhile its rate of n-3/n-6 is lower than carp. However, the content of polyenes is in the reverse trend. Generally speaking, the characteristics of lipids and fatty acids are similar to of the fresh water fish tissues. It suggested that the lipids of spawn from fresh water fish has a prospective exploitationf uture.
Study on Antimicrobial Characteristics of Asparagus Peel Extracts
FENG Cui-Ping, WANG Ya-Qin
2007, 28(12):  105-109. 
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Asparagus peel contains a lot of special constituents besides the nutritional components, and belongs to the high nutritional and pharmaceutical type of material. The antimicrobial activities of water extracts and ethanol extracts of Asparagus peel against the most common air contaminative microorganisms were determined with the experimentation method of dull colony notation. The results showed that there are antibacterial genes in the Asparagus peel, then the minimal inhibitory volume score of water extracts and ethanol extracts of Asparagus peel and the effects of pH value and heating were all determined. At the same time the relationship between inhibitory activity and time and the capability of inhibitory of water extracts and ethanol extracts of Asparagus peel were argued by means of spectrophotometric. The results showed that both two types of extractss have evidently antibacteriostatic effect, but ethanol extracts show stronger inhibitory activity than water extracts especially in acid condition. The inhibitor has also good stability and inhibitory effects with heat treatment(121 ℃, 15 min), even though there is a little weakened. After 12 hours the antimicrobial activities of water extracts and ethanol extracts of Asparagus peel reach the peak, then weaken gradually.
Study on Bacteriostasis of Extracts from Flowers of Eriobotrya japonica (Thunb.) Lindl. by Systematic Solvents
HE Lian, ZHANG Hong, LI Qi, YANG Bi-Kun, ZHANG Xiao-Yu, YAN Wei
2007, 28(12):  109-112. 
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The bacteriostasis of systematic solvents extracts from flowers of Eriobotrya japonica (Thunb.) Lindl was studied. Seven systematic solvents extracts were conducted for the inhibitory effects against Escherichia coli, Staphylococcus aureus and Candida albicans, with calcium propionate as control group. The different extracts were tested by thin layer chromatography. The results indicated that the flower of Eriobotrya faponica was well at restraining bacillus and epiphyte. The average inhibitory effects of the flower of Eriobotrya faponica on bacteria and epiphyte were better than control groups. The butanol and acetone extracts had strong effect on Staphylococcus aureus than others. The petroleum ether extract had strong effect on Escherichia coli. The petroleum ether and ethyl acetate extract had strong effect on Candida albicans.
Kinetics and Thermodynamics of Adsorption of Hesperidin in Alkaline Solution on Ion-exchange Resin
ZHU Si-Ming, YU Shu-Juan, FU Xiong, YANG Lian-Sheng
2007, 28(12):  112-116. 
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Hesperidin is a bioflavonoid with many biological activities. The adsorption conditions, exchange reaction behavior, reaction kinetics and thermodynamics were investigated by batch ion-exchange method. The results showed that the optimum adsorption condition is at 60 ℃, pH 11.5 and hesperidin concentration 2.43 mg/ml, and the resin with little diameter is adaptableto adsorb hesperidin because of its large specific surface area. The adsorption process in solution exhibits Freundish behaviour. In addition, the exchange rate constant at 60 ℃ is 0.5167 h-1, which decreases as the temperature decreases, and the exchange activation energy Ea is 23.45 kJ/mol. Furthermore, the apparent equilibrium constant Ke of D296 for hesperidin is 7336.15 g2/L2. So the exchange reactions can occur spontaneously forΔG0 -24.63kJ/mol, greater than zero. Then the reaction enthalpy ΔHm0 is 69.69 kJ/mol, indicating the reaction endothermic. And the entropy increases during the reaction for ΔS0 0.28 kJ/mol, greater than zero.
Study on Effects of High Concentration of Calcium Chloride Solution on Myofibrillar Proteins
TANG Xiao-Yan, ZHOU Guang-Hong, XU Xing-Lian, YANG Shu-Ming, WU Wei, YU Hong-Xia
2007, 28(12):  117-121. 
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Myosin, actin, and myofibrils were incubated in 0, 100, 200, 300 mmol/L calcium chloride solutions respectively, and degradations were determined by SDS-PAGE and immunoblotting. Results showed that there were no obvious differences when myosin and actin were treated with 100, 200, 300 mmol/L concentration compared to 0 concentration.α-actinin and troponin-T were found that degradation occurred incubated in 100, 200, 300 mmol/L calcium chloride solutions, and degradation increased with concentration of calcium chloride increasing. Incubated in 300 mmol/L calcium chloride solutions, most of α-actinin degraded, and troponin-T degraded to smaller fragment less than 30 kD.
Identification of IgE-binding Protein from Soybean Products
LIU Xiao-Yi, XUE Wen-Tong, LI Lin-Feng
2007, 28(12):  122-124. 
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In this study, lipoxygenase, α-subunit of β-conglycinin, 32.5 kD and 18.9 kD protein were identified using enzyme-linked immunosorbent blot test. Competitive inhibition test showed there is a certain non-specific adsorption of α-subunit of β-conglycinin but it was easy to be identified in non-fermented soybean products. It was also found Lipoxygenase, 32.5 kD allergic proteins of soybean products and 18.9 kD allergic protein of texturized soybean products would lost the allergic characteristic.
Effects of β-glucosidase on Citrus Juice Debittering
PAN Li-Hua, LUO Shui-Zhong, YANG Yang, LUO Jian-Ping
2007, 28(12):  125-128. 
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There are many kinds of nutrients including vitamin C in Citrus juice. But naringin and limonin, the main bitter substances in Citrus juice are also determined. Because of the presence of these bitter compounds, the further processing of Citrus is limited and the Citrus juice is difficult to be accepted for beverage. The effects of β-glucosidase on the debitering and the vitamin C holding of Citrus juice were studied. The results showed that there are optimal debitering effects and fewer losses of nutrients, when the amount of β-glucosidase is 200 U/L juice with the temperature of juice 50 ℃, the pH of juice 5.0 , and the time of reaction 60 min.
Supercritical Fluid Extraction Technology of Flavonoids in Evcommia ulmoides Oliv. Leaves and Components Analysis by LC-MS
FU Gui-Ming, WAN Yin, ZHANG Shuo, ZHU Zuo-Wei, WU Ting
2007, 28(12):  128-131. 
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The CO2 supercritical fluid extraction technology of flavonoids in Evcommia vlmoides Oliv. leaves was optimizedby orthogonal test. The experimental results showed that the optimal parameters were 4.5 ml/(g materials) ethanol dosage, 28 MPa pressure, 35 ℃ temperature and 2.5 h time. It was determined by LC-MS chromatograms that the main possible components in the Evcommia vlmoides Oliv. leaves extract were chlorogenic acid and several flavonoids such as lutin, hyperoside, astragalin and luteolin-3-O-disaccharide.
Optimization of Several Extraction Technique of Coenzyme Q10
吕Chun-Mao , LI Ying-Hua, AN Yan-Qiu, MENG Xian-Jun
2007, 28(12):  132-135. 
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Several methods of extraction and isolation on CoQ10 were optimized and compared. The results showed that optimum conditions of ethanol extraction were ethanol concentration 90 %, temperature 70 ℃, extraction time 120 min and ratio of material to ethanol 1:20; In process acetone grinding the optimum ratio of material to acetone is 1:3, and hexane extraction is the best; The optimum conditions of saponification extraction included acia-dissociation and saponification treatment. The former is pH 3, ratio of material to acid 1:10, tempreture 80 ℃ and reflux time 90 min. The later is pH 11, ratio of material to alkali 1: 15, tempreture 100 ℃ and reflux time 30 min. By comparing several methods of extraction, we established the optimal extraction techniques, namely acetone grinding hexane extraction.
Extraction and Purification of Sargassum fusiforme Polysaccharides
JIANG Ding-Wen, SHEN Xian-Rong, JIA Fu-Xing, CHEN Wei, LIU Li-Na
2007, 28(12):  136-138. 
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Objective: To study on the methods of extraction and purification polysaccharide from Sargassum fusiforme. Methods: Comparing three methods of extraction coarse polysaccharide from Sargassum fusiforme by hot water, acid hot water and hot water after degreased by ethanol. Crude polysaccharides were preliminarily purified with Sevag deprotein, and further purified by Sephadex G200 chromatography. Results: The 24.35%, 23.87% and 17.87% of crude polysaccharides were obtained from Sargassum fusiforme by these three methods, respectively. After purified, two types of protein polysaccharides were obtained from Sargassum fusiforme. The contents of their SO42-were 8.95% and 3.92%, respectively. Conclusion: Two protein polysaccharides containing sulfate were obtained from Sargassum fusiforme.
Modeling and Optimization of Polyphenol Extraction Process from Apple Pomace Based on Artificial Neural Network and Genetic Algorithm
ZHAO Wu-Qi, CHOU Nong-Xue, WANG Hong
2007, 28(12):  138-142. 
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The artificial neural network (ANN)model for polyphenol extraction from apple pomace was studied and ANN model was optimized by using genetic algorithm (GA) in this paper. Results showed that the structure of network is of four neurons of input layer with one neuron of output layer, one hidden layer and nine neurons. The trained network has a high generalization and the correlation coefficient between simulating outputs of the BP network and the experiments result is 0.985. The optimumperformance, 16.9% greater than the greatest value in experiments, is obtained when alcohol concentration is 62% while ratio of alcohol solution volume to apple pomace weight is 14:1, temperature was 69.7 ℃, and treatment time 5.9 hours. The optimial process parameters can be obtained with ANN model to describe the relationship between process parameters and target and GA so as to optimize process parameters.
Physico-chemical Properties of Walnut Oil Extracted with Solvent and Aqueous Enzymatic Methods
YI Jian-Hua, ZHU Zhen-Bao
2007, 28(12):  143-145. 
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The physical-chemical properties of walnut oil extracted with solvent and aqueous enzymatic methods were determined and compared in this paper. It showed that the extraction methods affected walnut oil properties to some degree. Compared with the solvent method, the aqueous enzymatic method yields walnut oil with the following quality attributes: higher transparency, lighter color, better taste, lower free fatty acid value, lower unsaponifiable matter contents and fewer phosphatides, but poorer oxidative stability. At the same time, results showed that there is no significant difference in fatty acid compositions of either the solvent or the enzyme extracted walnut oil.
Process Study on Microwave Extraction of Cherry Kernel Oil
RAN Jun-Jian, LU Kui, ZHU Yu-Ying, TAN Tian
2007, 28(12):  146-149. 
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Microwave-assisted extraction (MAE) of cherry-kernel oil was studied with single-factor method and orthogonal method. The affecting factors, such as extraction time, temperature and ratio of material to solvent were researched emphatically in the experiment. The optimal conditions were obtained as follows : extraction time 15 min, extraction temperature 50 ℃ and ratio of material to solvent 1:6(W/V). Compared with the other extraction methods, the results showed that time is shortened obviously, 1/12 of the time of solvent extraction method and 1/16 of the time of Soxhlet method. The consumption of solvent is less than solvent extraction method.
Study on New Production Technics of Monostearin
GUO Lei, GAO Yin-Yu, XIE He-Rong, LEI Zhan-Lan
2007, 28(12):  149-152. 
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For decreasing the cost of biodiesel and utilizing the by-product glycerol, as by-product 75% raw glycerol instead of pure glycerol monostearin was synthesized, extracted and recrystalized with glycerol instead of benzene. Central combination design method was applied to design the test. The optimal conditions: the mole ratio 2.8, the reaction temperature 240 ℃ and the reaction time 1.8 h. After leaching and riming with ethanol, monostearate content was 97.97%, which can be used as food additive.
Study on Water Immersion Technology of Salted Sea Cucumber
XIANG Yi-Hui, SU Xiu-Rong, DONG Ming-Min, CHEN Cai-Li
2007, 28(12):  153-156. 
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Contents changes of immersions of polysaccharides, hydrosoluble proteins and free amino acids of salted sea cucumbers in boiling, cold and hot water immersion were studied. The results showed that sea cucumber’s nutrieint is heavy losses in hot water immersion, in turn polysaccharides, proteins and amino acids. There were a great quantity of bacteria in sea cucumbers of cold water immersion. The viscosity, and chewing of sae cucumbers of water immersion are positive correlation. Texture and tastes of sae cucumbers of hot water immersion were the best.
Study on Active Physiological Components in North Shaanxi Buckwheat Hull
YANG Fu-Lian, REN Bei-Lei, XIA Yin
2007, 28(12):  156-161. 
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The optimum extraction technique and conditions were studied on the active physiological components(generally flavonoids)in the north shaanxi buckwheat hull. The best extraction method of flavonoids in general was optimized with response surface analysis Box-Behnken experiment of SAS. The yield of flavonoids in general is taken as criterion. Spectrophotometry is applied for the determination of flavonoids in general. The result is: ultrasonic extraction is better than ethanol extraction and supercritical CO2 extraction. The optimum conditions for the flavonoids in general extraction technique are: ratio of solvent to material 47, ultrasonic power 195 W, temperature 70 ℃, ethanol concentration 47% and extracting time 70 min. The yield of general flavonoids is 4.84%.
Study on Preparation of Rapeseed Protein Isolate from Rapeseed Meal
JIANG Shao-Tong, JIANG Lian-Ping
2007, 28(12):  161-164. 
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Rapeseed protein isolate was prepared on the basis of alkali-extraction and acid-precipitation combining with ultra-filtration. Through orthogonal tests, the best conditions of alkali-mullion and acid-isolation were: the pH 13, the temperature 40 ℃, the time of extraction 40 minutes, the times of extraction 3, the proportion of the material to liquid (g/ml) 1:10, 1:8, 1:6 respectively and the rapeseed protein deposited at pH 4.5. The conditions of the ultra-filtration to the separated liquid were: the temperature 40 ℃, the velocity of flow 2 m/s and the pressure 0.1 MPa. In the product gained through spray drying process,the content and recovery ratio of protein were 70.5%, 54.7% respectively.
Processing Study on Popping Explosion of Pineapple Chips
CHEN Chuan-Fu, LI Kun, ZHANG Pei-Zheng
2007, 28(12):  165-168. 
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The study made use of fresh pineapples of Hainan produce as raw materials and adopted popping explosion technology to manufacture a new type of instant pineapple chips. The major parameters including variety, different breeds, different sizes and thicknesses cutting maturation degree, operation temperatures, pressures, residence time and moisture contents were found through the single factor experiments. Educe the optimum craft parameters of the popping explosion of pineapple chips as follows: popping temperature 75 ℃, residence time 2~4 min, pressure 70 kPa, residence time 30 min, moisture content 20%.
Comparison of Bound Volatile Aroma Compounds in Glorious Oranges Juice Hydrolyzed by β-D-Glucosidase and Acid
FAN Gang, ZHANG Chi, CHAI Qian, QIAO Yu, ZHANG Yan, PAN Si-Yi
2007, 28(12):  169-172. 
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AmberliteXAD-2 to absorb and elute the glycosidically bound volatile aroma compounds from glorious oranges was studied. The effect of hydrolysis with the use of β-D-glucosidase and acid was compared. The result shows that the categories of the bound volatile aroma compounds had obvious difference. Alcohols and acids were dominant in the bound volatile aroma compounds hydrolyzed by β-D-glucosidase, in which mainly were Hexanoic acid, 3-hydroxy-, ethyl ester, 2-Methoxy-4-vinylphenol,3-Oxo-alpha.-ionol and D-Limonene. In contrast, the bound volatile aroma compounds hydrolyzed by acid mainly were lactones and phenols, such as eucarvone, megastigmatrienone, phenol, 2,4-bis(1-phenylethyl)-and 3-oxo-α-ionone etc. In addition, there was an apparent difference after olfaction analysis.
Ultrafiltration Technology of ACE Inhibitory Peptides Derived from Fermented Milk
LIN Lu, PAN Dao-Dong
2007, 28(12):  172-175. 
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In this experiment, the ultrafiltration technology of ACE inhibitory peptides derived from fermented milk was studied. The results showed that the higher ACE inhibitory activity solution with ACE inhibitory peptides were obtained with the ultrafiltration membrane of 6000 Da molecular weight cutoff at the pressure of 0.10 MPa and the temperature of 25 ℃.
Study on Processing Technology of New Flavor Duck Egg and Way of Improving Its Quality
HOU Da-Jun, LI Hong-Jun
2007, 28(12):  176-179. 
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Through improving the traditional processing technology of salty duck egg and the preserved egg, a way of increasing the flavor of duck egg and reducing its processing time is got. Furthermore, the change of egg weight, salt content, time of drying, water content and pH value is investigated. The results indicates: the additives in the pickle are optimally composed of 20% of salt, 4% of sodium hydroxide ,and the optimal pickled time is 4d; the best dehydrated processing method is on the temperature of 80 ℃ for 1 h; the processing time reduces from 25 to 30 days compared to that of traditional preserved egg. The product has the pleasant luster and the mix flavor of preserved egg, salty egg and hard boiled egg.
Study on Fermented Bifidobacteria Beverage of Carrot-jujube Compound Juice
CHEN Pei, TIAN Cheng-Rui, DANG Hui
2007, 28(12):  180-182. 
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Many experiments were tried in this study with orthogonal test as an example, in order to determine the optimal formulation and processing conditions of the fermented Bifidobacteria beverage of carrot-jujube compound juice. Results showed that the optimum technological parameters for the fermented Bifidobacteria beverage of carrot-jujube compound juice (V:V=2:1) are: 100 ml/L carrot-jujube compound juice, 150 ml/L milk, 60 ml/L sugar and Bifidobacteria dosage 5×106/ml.
Explosion Puffing Drying of Hami-melon at Modified Temperature and Pressure
MENG Xian-Jun, WANG Di, BI Jin-Feng
2007, 28(12):  183-187. 
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Using the technology of explosion puffing drying for Hami-melon at modified temperature and pressure, the effect of water content after pre-drying, puffing temperature, vacuum drying temperature and time, residence time and preesure difference on degree of water content after puffing, crispness, bulk density and color were analyzed. The results showed that: the quality of the products were affected remarkably by the parameter of water content after pre-drying, puffing temperature and vacuum drying time. The optimum parameters were: water content after pre-drying 30.14%, puffing temperature 90 ℃, vacuum drying temperature 80 ℃ and vacuum drying time 120 min.The quality of products were affected indistinctively by the parameter of residence time and pressure difference, which could be identified as 5 min and 0.2 MPa.
Study on Soybean Proteins Used as Foam Stabilizer in Beers
SUN Lin-Lin, LU Jian
2007, 28(12):  187-192. 
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Defatted soybean proteins were used as raw material in this study. After being dissolved by alkali and precipitated by acid, whey soy proteins were salted out by ammonium sulfate while soybean proteins were enzymatically modified to improve the solubility and foam stability. Feasibility of whey soy proteins and soybean protein isolates to be used as beer foam stabilizer was further studied. Results showed that the solubility and foam stability of soybean protein isolates were both strengthened after 30 minutes of enzymatic hydrolysis. Foam stability of low gravity brewed sterilized beer and draft beer can be improved by adding whey soybean proteins and enzymatic soybean protein isolates. Non-biological stability of the beers containing soybean proteins is good.
Study on Properties and Preparation Conditions of Cassava Amylodextrins with Acid-alcohol Media
HAO Xiao-Min, GU Chang-Sheng, LIU Ji-Wei, SONG Wen-Dong, CHEN Shun-Pei
2007, 28(12):  193-196. 
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In this research, cassava starch was hydrolyzed at 80~81 ℃ by various acid concentrations (2%, 4%, 6%), solvent media (70% EtOH, 80% EtOH, 90% EtOH) and acid treatment periods (1~5 h). The changes of DE (dextrose equivalent), viscidity, granular shape and the degree of hydrolysis were investigated. The result showed that the degree of hydrolysis increased as the increase acid concentration at the same alcohol concentration (80% or 90%). Viscidity of hydrolyze amylodextrin was lower than of original corn starch. Starches hydrolyzed in 2%, 4%, 6% did not show granular shape changes. In 70% or 80 % ethanol medium, the DE of amylodextrin was lower than in 90% ethanol medium. Processing of acid hydrolysis was optimized. The acid hydrolysis conditions were give as follows: acid concentration 6%, solvent media 90% EtOH and temperature 3 h.
Study on Extraction of Resveratrol
CHEN Yi-Bin, CHEN Kui
2007, 28(12):  197-199. 
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The extraction processing and stability of the resveratrol from Polygonum cuspidatum were studied in this research. The resveratrol is unstable against light, heat, wet-heating and oxidant. On the base of experimental analysis, the extraction rate of reflux extraction, continuous fixed bed extraction and ultrasonic extraction were 0.201%, 0.423%, 0.513%. And continuous fixed bed extraction is optimized by orthogonal test method. The optimum conditions were obtained as follows: the concentration of the ethanol 30%, extracting speed 8 ml/min·kg, immersion time 12 h and the solvent 9 times of the material.
Study on Preparation and Properties of Special Moso Bamboo Leaves Dietary Fiber (SDFMBL)
GAO Yin-Yu, CHAO Hong-Juan, DING Hong-Xiu, XIA Dong-Hua, ZHANG Yu
2007, 28(12):  200-204. 
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Special dietary fiber of moso bamboo leaves was prepared from residue extracted polysaccharides and flavones, by superfine communication technique and wetting-dynamic high-pressure microfluidization, in order to realize full and high-effective utilization of moso bamboo leave resource. Effects on water holding power, swelling, fat absorption ability, capacity of cholesterol and biliary sodium absorption and antioxidant effects on edible fat were also studied, in order to supply basis for moso bamboo leaves resources. The test results show: the water holding power and swelling increased 32% and 23% respectively; fat absorption ability for rapeseed oil and lard elevated 33.1% and 45.3%, respectively;cholesterol absorption capacities were 22.18% (pH 2)and 31.51%(pH 7), absorption capacity power was 40%(pH 7).The result also indicated that it had antioxidant effects on rapeseed oil and lard, and superior for the former.
Extraction of Citrus Essential Oil from Jinchen Peel by Supercritical CO2 Fluid and Modifiers
CHAI Qian, QIAO Yu, FAN Gang, PAN Si-Yi
2007, 28(12):  205-207. 
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Different kinds of modifiers were chosen, which add to the process of extracting citrus essential oil in supercritical CO2 fluid, the results showed that the technological conditions of the most amount of (d)-Limonene were ethanol, the ratio of mol flow rate CO2 is 5%, extracting container temperature 40 ℃, extracting container pressure 16 MPa, with 59.03‰ essential oil in separating container I; the optimum technological parameters of de-terpene were ethyl acetate, the ratio of mol flow rate CO2 is 7%, extracting container temperature 45 ℃, extracting container pressure 16 MPa, with 8.79‰ essential oil in separating container II. According to the FIR equipment, we may prove that modifiers and essential oil may make action in unsaturated chemical bond. So it made the higher extraction ration than only use supercritical CO2 fluid.
Study on Pilot Extraction of Polysaccharides and Flavonoids from Moso Bamboo Leaves and Stemes
CHAO Hong-Juan, GAO Yin-Yu, DING Hong-Xiu, XIA Dong-Hua
2007, 28(12):  208-211. 
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In this study, pilot extraction polysaccharides and flavonoids from moso bamboo leaves and stemes were discussed. By adding different enzymes in pilot extraction processes, effects on the extraction ratio and purification were discussed, furthermore, optimal alcohol concentration of flavonoids extraction was studied by changing alcohol content. The results showed that: proper addition of cellulase can increase the extraction rates and purities of polysaccharides and flavonoids from moso bamboo leaves and stemes, remarkably, and the ideal alcohol concentration of flavonoids extraction is 30%~50%.
Study on Extraction Condition of Sunflower Dietary
CHEN Yong-Sheng, LI Zhi-Guang, ZHONG Hui-Min
2007, 28(12):  211-215. 
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In this research, sunflower meal was used as raw material, and dietary fiber of sunflower meal were extracted by enzymatic method and chemical method. The enzymatic method got a higher yield than the chemical method. Plant extraction complex enzymes and acidic protease were used in enzymatic method. The results showed that the optimal extracting condition: plant extraction complex enzymes addition dosage 0.4% for 2.5 hours and acidic protease addition dosage 0.2% for 45 min. On these conditions extraction ratio of dietary fiber is 78.3%.
Study on Bacteriostasis Effect of Protamine and Its Application in Sausage Products
WANG Lu-Ling, JIN Ming-Xiao, HAN Hong-Mei, XIU Li-Hua
2007, 28(12):  215-217. 
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MIC of protamine to some usual food microorganisms, and antibiogram and bacteriostasis circle size of protamine and its mixture with potassium sorbate, glycin and sodium acetate were assayed in this study. And also the application of protamine and its mixture in sausage products were studied. 1‰ potassium sorbate mixing with 1‰ protamine has the best bacteriostasis effecti n sausage.
Study on Microwave Stabilization of Selenium-enriched and Regular Rice Bran
YAO Mei-Sang, XIN Zhi-Hong, YU Mei-Xiang, HU Qiu-Hui
2007, 28(12):  218-222. 
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The present study investigated the effect of microwave heating on the residual peroxidase activity in selenium-enriched and regular rice bran and the technological parameters were optimized through an orthogonal test (L9(34)) based on the residual peroxidase activity. The results showed that the optimal condition was power 1000 W, time 90 s and thickness 20 mm regardless of selenium-enriched and regular rice bran. The residual peroxidase activities of the stabilized selenium-enriched and regular rice bran under the optimal condition were 4.8% and 4.2%, and the moisture contents were 5.5% and 6.2%, respectively. Free fatty acid (FFA) levels of selenium-enriched and regular rice bran were below 15% in the treated samples and 92% in the control groups during the room temperature storage. And FFA levels were below 11% while 70% in the control samples during the chilled storage. In conclusion, the chilled storage could not inhibit the activity of lipase and microwave heating could significantly improve the stabilization of selenium-enriched and regular rice bran.
Study on Microbial Control Effect of HACCP System on Quick-frozen Green Soy Bean
LIN Zhen, LIN Mei-Xi, CHEN Mei-Ying, CHEN Tian-Shun, CHEN Jin-Quan
2007, 28(12):  222-225. 
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Quick-frozen green soy bean products after the implementation of hazard analysis and critical control point(HACCP)system are sampled (capacity, sixty-three), and the detective data is discussed with statistics. The results showed that the bacteria counts obey the Weibull distribution, and the probability of eligible products which the bacteria counts fulfil the criteria of 104 CFU/g was100%, under 95% confidence level. The coliform yield is 98.4%, and E.coli yield is 100%. These prove that HACCP system is vital to control the microbial population in the quick-frozen green soy bean products well, and it is deserved to be popularized on quick-frozen vegetable products.
Extractation and Characteristics of Polysaccharides from Lotus Root Pomace
YAN Lang, ZHANG Shu-Ming, ZHANG Fan-Hua, SHI Bao-Xia, LI Shu-Yan, LI Quan-Hong
2007, 28(12):  226-230. 
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For comprehensive use of the pomace of lotus roots, water-soluble polysaccharides and insoluble dietary fibre were extracted and their characteristics were studied as well. Polysaccharides were obtained by hot-water extraction, ethanol precipitation, sevag method removing protein and then purificated by DEAE Sepharose Fast-flow, and NPh1 and NPh2 were fractioned. HPLC showed NPh2 was a pure acid polysaccharide with relative molecule weight more than 2000 kD that mainly composed of galactose, arabinose, rhamnose, glucose, fucose and xylose with molar ratio of 26.74: 16.17: 5.69: 5.49: 2.31:1. Dietary fibre being gained by alkaline hydrolyzation and decolored by H2O2, the yield was 26.97% and its water-holding capability and swelling power were 7.58 g/g and 9.0 ml/g, respectively. Results showed that lotus roots pomace can be a good source of water-soluble polysaccharides and insoluble dietary fibre.
Study on Changes of Active Components in Dark Tea during Liquid Fermentation by Eurotium cristatum
HUANG Qun, LI Yan-Po, CHEN Lin-Jie, CHE Ke
2007, 28(12):  231-234. 
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In this study, the changes of active components in dark tea related to the growth of Eurotium cristatum during the liquid fermentation were studied. The results showed that the color of fermenting liquor deepens gradually, and it becomes muddy because of mycelium autolysis in the later stage. The contents of tea polyphenol, catechin, amino acid and sugar all decrease gradually. The tea pigments, such as theaflavin(TF), thearubigin(TR), theabrownin (TB), vary dynamically in different fermentations tages.
Screening and Identification of A Cold-adapted Cellulase-producing Strain and Characterization of Cellulase
吕Ming-Sheng , 吕Feng-Xia , FANG Yao-Wei, LIU Shu, WANG Shu-Jun
2007, 28(12):  235-239. 
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Strain Z6 producing extracellular cellulase was isolated from seawater and sea mud collected from the Gaogong island of Lianyungang seaside. Its cell was rod shaped and gram-negative, with capsule and non-sporeforming. The fit range of growth temperature was 4~35 ℃, and the most suitable one was 25 ℃. The optimum pH for its growth was at pH8. The most suitable concentration of NaCl was 3%. The preliminary identification indicated that the strain belonged to Pseudoalteromonas sp. according to its morphological, the physiological and biochemical properties and 16SrRNA sequence analysis. Sequencing and phylogenetic analysis of the 16S rRNA gene of strain Z6 indicated that the strain belonged to Pseudoalteromonas carrageenovora. No work on Pseudoalteromonas carrageenovora producing cold-adapted cellulase had been reported so far. The optimal temperature and optimal pH for the cellulase produced by strain Z6 were 30℃ and 8.0 respectively. The cellulase still kept high activity at 10 ℃. It might have a potential value of industrial application.
Study on Preparation Conditions of Pancrease-hydrolyzed Protein with Porcine Blood
CHEN Li-Li, MA Mei-Hu, ZHOU Yi, TAN Zhou-Jin, CHEN Dong-Chun
2007, 28(12):  240-243. 
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In this study, the optimum conditions of the pancreas extracted pancreatin from porcine blood and utilization of the pancreatin to hydrolyze the porcine blood protein were studied. The results showed that ethanol and CaCl2 are propitious to extract pancreatin. The optimum enzymolysis conditions are: pH8.0, 45 ℃, hydrolysis time 12 h, enzyme/substrate ratio 6000 U/ml, and concentration of substrates 8%.
Comparison of Separation and Purification Methods between Intra-and Extra-cellular Acidic Polysaccharides from Microcystic aeruginosa and Identification of Their Products
ZHANG Ling, ZHOU Bin-Wei, MEI Qiu-Hong, WANG Xi-Da, LU Chang-Mei, WU Guo-Rong
2007, 28(12):  244-248. 
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Microcystic aeruginosa, a kind of blue-green alga, is the main alga in algae bloom. In this study extra-and intra-cellular crude polysaccharides were purified from M.aeruginosa by different temperature and pH. Their acidic components which had alduronic acid groups were purified by DE-52, and then acidic polysaccharides of the two groups from intra-cellular and one group from extra-cellular were purified by Sephadex columns. Each of these three acidic polysaccharides presents a single HPLC peak in its respective chromatographs of DE-52 and Sephadex G-150 columns. These three acidic polysaccharides are different from each other in their molecular weights, alduronic acid contents and monosaccharides constitutents.
Isolation and Identification of Angiotensin I-converting Enzyme Inhibitory Peptide Derived from Peptic Globin Hydrolysate by HPLC-ESI-MS
YU Yi-Ke, HU Jian-恩, BAI Xue-Fang, DU Yu-Guang, LIN Bing-Cheng
2007, 28(12):  248-250. 
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This paper described isolation and identification of angiotensin I-converting enzyme (ACE) inhibitory peptide derived from the peptic globin hydrolysate. After the isolation of ACE inhibitory peptide with reversed-phase high-perfor-mance liquid chromatography (RP-HPLC) on C18 column, one active fraction was obtained. The amino acid sequence was identified by electrospray ionization tandem mass spectrometry (ESI-MS-MS). The results showed that this peptide is Val-Val-Tyr-Pro-Trp-Thr(VVYPWT), corresponding to the 34-39 fragment of the β chain of porcine hemoglobin, with IC50 value as 6.02μmol/L.K e y w o r d s :RP-HPLC;MS;globin;VVYPWT
In vitro Study on Dietary Fiber Particles after Fermented with Human Faecal Flora
ZHANG Ning, LI Ai-Jun, TAN Yan-Lai, 欧Shi-Yi
2007, 28(12):  251-253. 
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The characteristics of particles released from dietary fiber carrageenan and sugarcane bagasse after incubation with human faecal flora in vitro were studied. A Zeta potential analyzer was used to determine the particle size distribution andζ(Zeta) potential in the filtrate of the culture broth. Results showed that average diameter of fermented carrageenan particles was 465.1 nm, zeta potential was -34.29±1.73 mV, and those of fermented sugarcane bagasse were 801.7 nm (diameter) and -21.77±0.57 mV (Zeta potential). It was indicated that particles after fermentation have narrow size distribution. However there are differences in particle size and Zeta potential between the two dietary fibers.
Preparation and Properties of Cross-linked β-glucosidase Aggregates
LUO Jian-Ping, 欧Jie , PAN Li-Hua
2007, 28(12):  254-257. 
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Cross-linked enzyme aggregates (CLEAs) were used to immobilize β-glucosidase from Aspergillus niger. β-glucosidase was precipitated by 90% ammonium sulfate solution for 30 min at 0 ℃, then the aggregates were cross-linked by 5% glutaraldehyde solution. The obtained cross-linked β-glucosidase aggregates remained 75% of total enzyme activity. Its optimum reaction temperature, reaction pH and Km to pNPG were 60 ℃, 4.0 and 4.61×10-3 mol/L, respectively. Compared to the free β-glucosidase, the cross-linked β-glucosidase aggregates had higher affinity to the substrate. The conversion rate was 66% when cross-linked β-glucosidase aggregates were employed to genistein production from soybean isoflavone genistin in 40 min.
Purification and Characterization of Amylomaltase from Genetic Engineer Strain E.coli BL21/pET-DsbA-MalQ
WANG Shui-Xing, GONG Hang, GUO Yong, XIA Hui-Ling, WU Ling-Wei
2007, 28(12):  258-262. 
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The fusion protein was purified by Ni-NTA His-Bind affinity chromatography and cut with thrombin. The purified protein had 4-α-glucanotransferase activities. Its optimum pH and optimum temperature were 37 ℃ and pH 6.5, respectively. When the enzyme was treated at different temperature or pH, the enzyme activity would show different. When the treated temperature was over 40 ℃ or the treated pH below 4.5 or over 9.0, the enzyme activity would decrease quickly. Influences of ions and EDTA on enzyme activity were studied. The results showed that ions Zn2+, Cu2+, Hg2+, Ag+ inhibited enzyme activity, ion Ca2+, Mg2+, Mn2+ increased the enzyme activity, while EDTA showed no such effects on the enzymes. The Km and Vmax were 0.378 mmol/L and 1.979 mmol/(L·min), respectively.
Fermentation Kinetic and Technical Optimize of Indica Sweet Rice Wine
LIU Xiao-Cui, ZHAO Si-Ming, WANG Lian
2007, 28(12):  263-267. 
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To provide basis of development indica rice sweet wine, sweet rice wine made from cooked indica rice, and then effect of the fermented conditions on quality of rice wine were studied, the proper fermented conditions were ascertained. Fermenta-tion temperature, fermentation time and concentration of culture starters affected sensory quality, out-juice rate, candy degree, acidity and liquor degree of rice sweet wine. The polynomial mathematic models of quality built on the fermented conditions were rather accurate. The optimum fermentation conditions were found by the nonlinearity plan, the sweet rice wine with the highest sensory quality was obtained when cooked indica rice was added 1.6% culture starters and then fermented at 30 ℃ for 3.5 days.
Fermentation Conditions of Yuzha by Inoculated Lactobacillus plantarum and Pediococcus pertosaceus
TAN Ru-Cheng, 欧Yang-Jia-Min , LU Xiao-Li, XIONG Shan-Bai
2007, 28(12):  268-272. 
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To ascertain reasonable inoculated fermentation conditions of Yuzha made from sliver carp, effect of natural fermentation and fermentation by inoculated lactic acid bacteria on content of chemical parameters and sensory quality of Yuzha was studied. Fermentation could quicken to hydrolyze protein, and then increase water soluble protein content, water soluble solids content and total acidity, decrease pH, produce high amount of free amino acid, enhance content and ratio of free essential amino acid in Yuzha, the changes would format flavor and improve quality of Yuzha. Composition of free amino acid and sensory quality of Yuzha fermented by inoculated lactic acid bacteria would be improved, compared with those of Yuzha by natural fermentation, and Yuzha with the highest sensory quality was obtained by inoculated lactic acid bacteria (Lactobacillus plantarum: Pediococcus pertosaceus=10:1, 106CFU/g) and then fermented for 60 hours.
Study on Antifungal Activity of Food Microbes against Penicillium sp. of Citrus Fruits
LIU Wen-Qun, HUANG Li-Chan, HAN Wei, HUANG Lin-Hua
2007, 28(12):  272-274. 
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In this study, compared the bacteriostatic effect of food microbes on Penicillium sp. of citrus fruits, and selected microbes in the control of citrus fruits decay. These food microbes were isolated in the laboratory from food products bought from local stores. The results showed that more than 40% of food microbes of different sources showed antifungal activity against Penicillium sp. in vitro tests, which might indicate the involvement of different modes of action in the interactions between these food microbes and Penicillium sp. The use of 0.5% CaCl2 in the soak suspension can improve the activity of these food microbes in some extent.
Study on Optimization of Cultivation Conditions in Iron-enriched Strains of Di-Mon Mating in Lentinula edodes
YE Ming, YE Chong-Jun, CHEN Hui, WANG Wen-Min
2007, 28(12):  275-278. 
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Three strains(NN22, SS22, QS29) of di-mon mating and monokaryon strain S2 of Lentinula edodes were iron-enriched in the medium with Fe2+ content ranged from 0.01 to 0.04 mg/ml. The optimization of cultivation conditions of NN22 strain, which is highest yield of iron-enriched one was selected. The results showed that the highest Fe2+ content of NN22 strain was obtained within 20 days at 25℃ and initial pH7.0 in 0.02 mg/ml Fe2+ of PDY. Under the optimized cultivation conditions, Fe2+ content and polysaccharide content of NN22 strain reached 348μg/g and 5.18 mg/g respectively. The results also showed that esterase isoenzyme of NN22 strain was activated when the concentration of iron was less than 0.02 mg/ml.
Purification and Specific Properties of Recombinant L-sorbose/L-sorbosone Dehydrogenase
XIE Li, ZHANG Duo, GUO Hui-Can, ZHANG Li-Ping, LI Man, ZHAO Bao-Hua
2007, 28(12):  278-282. 
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L-sorbose/L-sorbosone dehydrogenase produced by gene engineering strain Y517# can transform L-sorbose to 2-KGA, the Vitamin C precursor. By means of ammonium sulfate precipitation, DEAE Sepharose Fast Flow and Q Sepharose High Performance assay, a purified recombinant L-sorbose/L-sorbosone dehydrogenase was obtained from Y517#. The results showed that the molecular weight of the purified enzyme is of 66 kD. The optimum temperature and pH are 40 ℃ and 7.0 respectivily. The enzyme activity is stable at pH 6.0~9.0 and below 45℃.
Technological Optimization for Alcalase Hydrolysis of Ryegrass Leaf Protein Concentrate (LPC)
LIU Yan, XUE Zheng-Lian, WEI Ming
2007, 28(12):  282-286. 
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The effects of pH, temperature and proportion of enzyme to substrate (E/S) on the hydrolysis of ryegrass leaf protein concentrate(LPC) with alcalase were investigated by single factors and L9(34) orthogonal test. The results indicated that the optimal pH, temperature and E/S for hydrolysis of ryegrass LPC were 10.5, 45 ℃ and 1750 units per gram respectively. The protein hydrolysate analysis was performed by high performance liquid chromatography (HPLC). There were 7 kinds of peptides. Their relative molecular weights are between 102 and 14502 and most of them are 249, accounted for 21.13%. Amino acids analysis was performed by automatic amino acid analyzer (AAAA). The total content of free amino acids in hydrolysates accounted for 3.233%. The proportion of essential amino acids to total free amino acids is 30.776%, while the proportion of sapor amino acids to total free amino acids is 38.324%, and the proportion of drug-effective amino acids to total free amino acids is 75.286%.
Study on Enzymatic Hydrolysis of Lactose in Whey
XU Ning, SUN Bo, CHI Yu-Jie
2007, 28(12):  286-290. 
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Bad solubility, low saccharinity of lactose and lactose intolerance have caused low availability of whey. Nowβ-galactosidase was applied for hydrolysis of lactose in whey. The treated lactose in whey improved saccharinity and solubility thus easily utilized. Papers studied the effects of initial lactose concentrations and enzyme dosage, temperature and pH on degree of lactose hydrolysis. Orthogonal test was designed to identify optimum hydrolysis conditions for yielding most monomeric saccharides. The optimum conditions of hydrolysis for lactase was that substrate concentration 15%, 40 ℃, 3 h and of lactase dosage 90 U/g. Under these conditions the hydrolysis degree is 68%.
Study on Producing Antihypertensive Peptides from Zein
HUANG Jia-Yin, ZHU Yu-Jie, SHEN Jin-Yu
2007, 28(12):  290-293. 
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In this study, zein, a very abundant and cheap crop in China was hydrolyzed by thermolysin, chymotrypsin, trypsin and alkaline protease for processing antihypertensive peptides. Hippuryl-Histidyl-Leucine (HHL) was used as the simulant substrate of Angiotensin Converting Enzyme (ACE), and reverse-phase performance liquid chromatography (RHPLC) was used to measure the yield of Hippuryl (Hip). According to this process, the ACE inhibitory activity of each hydrolyzate was determined and chosen as the best protease. The results showed that alkaline protease has the optimum hydrolytic capability, while the hydrolyzate of alkaline and thermolysin shows great ACE inhibitory activity (up to 90%).
Identification of Food-borne Staphylococcus aureus by Microarray Technique
LI Yu-Feng, HE Yang, LIU Hong-Lu
2007, 28(12):  294-297. 
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Objective: The goal of this study was to establish a method for identifying rapidly food-borne Staphylococcus aureus by microarray technology. Methods: The target gene of 16SrRNA form S.aureus was amplified by PCR (polymerase chain reaction) and the sequence was compared for BLAST(basic local alignment search tool) in genbank. The oligonucleotide hybridization probe was designed to identify samples. Results: The specimens were detected by microarray hybridization. The result of microarray hybridisation for food-borne Staphylococcus aureus showed that it is positive. Conclusion: The food-borne Staphylococcus aureus is identified rapidly and accurately with microarray hybridization technique so it is worth propagation.
Characteristic and Purification of Polyphenol Oxidase from Snow Pear Flesh
LI Gui-Qin, LIU Kun, ZHANG Yu-Xing
2007, 28(12):  297-300. 
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The polyphenol oxidase (PPO) in snow pear flesh was extracted and purified. The results showed that the optimum pH for PPO is 6.4; the optimum temperature for PPO is 25 ℃; the PPO activity changed at different stages; the 1 mol/L sodium sulfite is a better inhibitor and the PPO activity is largest in the interior of pear fleash.Oxidase was purified from snow pear flesh by four steps: Ammonium sulfate fractionation with saturation 30%, ammonium sulfate fractionation with saturation 80%, Sephadex-G200 filtration and HiPrepTM16/10 QXL column chromatography in turn. Through these steps, PPO was purified to electrophoretic homogeneity. SDS-PAGE showed the protein as a single polypeptide with a molecular weight of about 43.0 kD.
Xylitol Processing from Corn Cobs Hydrolysates by Isolated and Encapsulated Candida tropicalis LF04 from Soil
MA Mei-Hu, YANG Tao, ZHOU Hui, YANG Su-Fang
2007, 28(12):  301-304. 
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The sulfuric acid hydrolysates of corn cob fiber is an important raw material for xylitol production. But the hydrolysates contain furfural and phenolic compounds and others, which are toxic to microorginasims during subsequent fermentation. In this study, new microorganisms Candida tropicalis LF01 were isolated from soil. Adaptation and encapsulation were carried out to enhance the inhibitors resistance in corn cob hydrolysate. The results indicated that the isolated and encapsulated strains Candida tropicalis LF04 could ferment xylose to xylitol in condensed corn cob hydrolysate without any detoxification. 76% xylose was fermented after 88 h at pH5.5 with the aeration 0.15vvm , and xylitol produced more than 61.768 g/L. The xylitol yield rate is up to 0.83 g/g, much higher than that of both the parent strains and the only isolated strain. The results also demonstrated that yeast treated with this method has the potential to be applied to xylitol industrialp roduction.
Study on Purification of Lionleic Ismerase from Lactobacillus acidophilus
WANG Wu, FU Min, TANG Xiao-Ming, PAN Jian
2007, 28(12):  305-308. 
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The purification of Lionleic ismerase in Lactobacillus acidophilus were studied in this paper. Crude enzyme from Lactobacillus acidophilus was purified by ammonium sulfate solution of 40%~80%, dialysis and Sephadex G-100 gel fractionation chromatography, achieving an overall purification of 3.10-fold and a spectic activity of 475.45[U/(mg protein)]. The purified enzyme was a single distinct protein band by SDS-PAGE, with an estimated molecular weight of about 46.6 kDa.
Mutagenesis and Screening of Succinic-producing Strain
LIN Jian, SUN Ying, LIU Xiao-Yan, XU Shi-Ai
2007, 28(12):  309-312. 
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A high yield and stable succinic producing strain S-57 was obtained from the mutation of mucor S-1 treated with ultraviolet ray and nitrosoguanidine (NTG). After the strain S-57 was treated with He-Ne laser, a strain SH-24 was selected. The concentration of succinic acid is 21.25 mg/ml in the fermentation broth of the same conditions of fermentation or that is 343 times the strain before mutagenesis.
Effects of Rare Earth Elements of Praseodymium , Neodymium and Erbium on Production of Polysaccharide by Submerged Fermentation of Russula sp.
LI Zeng-Li
2007, 28(12):  312-316. 
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Rare earth elements(REE)of praseodymium, neodymium and erbium were added into the media to investigate theireffects on the mycelial growth and polysaccharide formation by Russula sp. The experiments were carried out in freely suspended cultures using shake flasks. The results indicate that the extent of stimulation or inhibition were associated with the types and levels of rare earth elements. REE at a lower level of concentration led to a significant increase in cell concentration, production of extra cellular polysaccharide (EPS) and intracellular polysaccharide (IPS) in a submerged cultivation. In contrast, REE at a higher level of concentration led to a drastically suppressed both mycelial growth and polysaccharide formation. Rare earth elements of praseodymium, neodymium were beneficial to the promotion of the cell growth and product biosynthesis. The optimal production of biomass, EPS, IPS, TPS and yield of polysaccharides was 24.63±0.62 g/L, 1.730±0.065 g/L, 79.03± 0.00 mg/g, 3.511±0.028g/L, 7.60%±0.15%, respectively.
Experimental Definition on TTT of Cap-packaged Dmilk
GU Xue-Lian, LIU Yan-Chen, LIU Bao-Lin, HUA Ze-Zhao, WANG Xin
2007, 28(12):  316-319. 
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This work mainly aimed at obtaining the curve of TTT. The change of milk quality was investigated at isothermal conditions. The curve of TTT was obtained by biochemical analysis and linear interpolation. The bacteria growth of milk was described by Gompertz equation. The results showed that the TBC was fitted better by Gompertz equation. When milk was storedat 4 ℃, 10 ℃, 15 ℃, 20 ℃ and 25 ℃, TBC has been beyond 30000 counts/ml in five days, four and a half days, four days, three days and one day while acidity has been beyond 20°T in five days, four and a half days, four and a half days, three days, and one day, respectively. The curve was met to use ETTI better.
Study on Trichoderma viride Immobilization in Sodium Alginate
LIU Ying, GAO Han, FAN Ting-Ting
2007, 28(12):  319-323. 
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The immobilization of Trichoderma viride in sodium alginate, we optimized the best immobilized conditions asfollows: The concentration of inoculation spore suspension in 3.0%, alginate sodium was 1.0×109 spores/ml. It was poured into 3.0% of CaCl2 solution. After solidification in the solution for 5 hours. pH 4.5 and span 96 hours for shaking flask culture at 31℃, 180 r/min.
Study on Activity of Enzymes Effecting on Honey Fermentation
ZHOU Xian-Han, LI Wan-Guang, XU Gui-Qiang
2007, 28(12):  323-327. 
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Honey and milk powder could be used by lactobacillus to make honey fermentation sour milk which reserve the nutrition components and flavor of honey. Meanwhile, it was also a new path to exploit the honey. The experiment studied the activity of invertase, glucose oxidase and β-galactosidase and the influence of enzymatic activity on the reducing sugar conversion rate. We got the optimal conditions: the time is 4.0h, the honey was 8% and the inoculation was 3%. Accordingly, the activity of invertase was 23.845 mg/g·h; the activity of glucose oxidase was 10.621μg/g·0.5h and the activity ofβ-galactosidase was 1.211μg/μmol·min; the reducing sugar conversion rate was 44.34%. In this condition, we got the best product.
Agrobacterium-mediated Transformation of Tomato with Anti-LeERF2 Gene
LI Ying-Cong, ZHU Ben-Zhong, LUO Yun-Bo
2007, 28(12):  327-331. 
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Agrobacterium-mediated leaf disc transformation used to introduce the Anti-LeERF2 gene into tomato (Lycopersicon esculentum cv. No.4 Zhongshu) was studied. The transformed plants obtained under the selection pressure of Kanamycin were identified by the PCR analysis, dot blot and Southern blot, which showed that the target gene was transferred into the plants and 25 antisense LeERF2 transgenic tomato plants were produced. In addition, the efficient tomato transformation system was developed. The result of Northern blot indicated the mRNA of LeERF2 in fruit exocarps of antisense plants was lower than thatof wild type.
Soluble Expression and Characterization of Single Chain Fv Against Clenbuterol
WANG Hong, PAN Ke, YANG Jin-Yi, ZHANG Hong-Bin, WANG Jie, WU Jie, LEI Hong-Tao, SUN Yuan-Ming
2007, 28(12):  332-335. 
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Objective: To express and characterize the soluble single chain Fv (scFv) against clenbuterol (CBL). Methods: The soluble anti-CBL scFv was expressed by E.coli. HB2151 infected by recombinant phages after being induced by IPTG and extracted from the periplasmic through osmotic shock. The characterization and antigen-binding activity of the scFv were identified by SDS-PAGE, Western-Blotting, and indirected by ELISA and competitive ELISA. Results: The scFv with MW 29kD is expressed both in supernatant and periplasmic. The titer of scFv in supernatant is 1:160 and that in periplasmic extracts 1:3200. The indirect competitive ELISA showed that the scFv in both supernatant and periplasmic can competitively combine with CBL, whereas IC50 is 0.78 ng/ml and 0.95 ng/ml respectively. Conclusion: The soluble scFv directed against CBL is expressed successfully and shows the ideal binding activity to CBL. The results showed that the corresponding immnunoassay methods can be set up by this scFv.
Optimization of Enzyme Production Conditions of Pseudomonas sp. TS1138 by Response Surface Methodology
HUAI Li-Hua, CHEN Ning, BAI Gang, YANG Wen-Bo, LI Mei
2007, 28(12):  336-340. 
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Pseudomonas sp. TS1138 was used as the test strain to produce L-cysteine. The culture medium components and enzyme production conditions of strain Pseudomonas sp. TS1138 were optimized by response surface methodology. Initially, Plackett-Burman design was used to evaluate the process variables which were relevant to the enzyme production. Four statistically significant parameters including DL-ATC, corn liquid, speed of revolution and liquid volume were selected and utilized in order to optimize the process. The optimized levels of these factors were defined by response surface analysis (RSA). The optimized medium and conditions of producing enzyme were as follows: 30 g/L glucose, 3.0 g/L DL-ATC·3H2O, 3.1 ml/L corn steep liquor, 3 g/L urea, 1 g/L MnSO·4H2O, 3 g/L K2HPO4·3H2O, 0.01 g/L FeSO4·7H2O, 0.5 g/L MgSO·4 7H2O, 3 g/L NaCl, 190 r/min, 42 ml/500 ml, 10% of inoculum size, initial pH7.5 and 29 ℃. Cell enzyme activity was 2255 U/ml under the optimum conditions, improved by 9.8% compared with 2053 U/ml under the original conditions.
Study on Active Site of L-arabinose Isomerase from Lactobacillus plantarum
ZHANG Hua, JIANG Bo, PAN Bei-Lei
2007, 28(12):  340-344. 
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The modification chemicals of NBS, PMSF, DEPC, EDC, TNBS, 2-mercaptoethanol and PCMB were used to reactwith L-arabinose isomerase from Lactobacillus plantarum. The L-arabinose isomerase could be inactivated with NBS, PMSF and DEPC. The tryptophan residues, serine residues and histidine residues might be involved in the active site of the enzyme. 4 mg/ml galactose could completely inhibit the inactivation of L-arabinose isomerase with NBS and PMSF, but the substrate showed no effect on the modification by DEPC. The results revealed that serine and tryptophan are positioned in the substrate binding site while histidine in the catalytic site.
Investigation on Dense Cultivation of Lactobacillus Specific for Vegetable Fermentation
XIONG Tao, XU Li-Rong, FAN Lei, ZENG Zhe-Ling
2007, 28(12):  345-350. 
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Dense cultivation is the key to prepare concentrated bacterial powder for vegetable fermentation. The study of high cell density culture of lactobacillus No. NCU 0101 has shown that it is feasible to achieve the goal using buffer solution, chemical neutralization and feed batch culture. It is found that medium formula, culture conditions, and feed batch methods have great impacts on biomass growth. Suitable medium formulation is: 5% glucose, 1% peptone, 0.5% K2HPO4, 0.3% sodium acetate. Optimal culture conditions are pH 6.3~5.8, temperature 30 ℃, oscillation frequency 40 r/min, and culture time 20 h. Appropriate feeding culture method is that 2.5% carbon and nitrogen sources (C/N ratio is 5:1) is added respectively after 0, 4 and 8 h. With the optimal culture conditions, the number of the bacteria cells is up to 7.83×109CFU/ml.
Study on Purification of Pentocin 31-1 by pH-adsorption
ZHANG Jin-Lan, CHENG Wan-Peng, CHANG Xiao-Yuan, GAO Yan, LI Ping-Lan
2007, 28(12):  350-354. 
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Pentocin 31-1, produced by Lactobacillus pentosus 31-1 isolated from the traditional China fermented Xuan-Wei Ham, coud be adsorbed selectively on its producer at different pH conditions. At pH5.0, the adsorption rate was 75%, while below pH 3.0 or above pH7.0, Pentocin 31-1 wasn’t adsorbed at all. On the basis of this property, by changing pH, Pentocin 31-1 was adsorbed at pH5.0 and released at pH7.0. The efficiency of isolation and purification was high. The specific activity of Pentocin 31-1was increased 33 fold with a yield of 45%. The active extract was further subjected to Tricine-SDS-PAGE. The result showed that two bands appeared, where most of the activity corresponded to the band with molecular weight between 6400~ 14000 D. It is simple and effective, could be used as commercial preparations for food industry.
Determination of Soysaponins Content by Three-waveleangth Colorimetry on High Performance Microplate Spectrophotometer
YU Tian, YUAN Jian, HAO Xiao-Yan, JU Xing-Rong, MA Hao
2007, 28(12):  355-361. 
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The total soysaponins were extracted from defatted soybean meal with alcohol and purified by the n-butanol resolution saturated with water, then stained by HClO4-vanilin staining method. The saponin absorbency was determined by high performanc microplate spectrophotometer and revised by three-wavelength method. The aim of this experiment was to build a method of determining the total soysaponins of soybean samples. The result showed that one time extracting rate was 95.985%, the total extraction rate of two times was 99.510%, and the purification rate was 90%. Markedly significant linear regressive relationship was found between the absorbency and concentration of total saponins. The lowest detection limit was 19.667μg/ml. The coefficient of variation (cv) of the accuracy experiment was 2.7%. The average recovery rate was 95.519% with cv being 5.719%. The new determining method is reliable, which could efficiently overcome the staining reaction instability and the declination of absorbency with the time, and avoid or eliminate, to a degree, the influence of the interfering components and the peak floating.
Study on Main Components of Apple Wine
LI Ji-Ming, DUAN Hui, ZHAO Rong-Hua, XU Yan, WANG Dong
2007, 28(12):  362-365. 
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Organic acids, ammonia acids, phenolic compounds and aroma components in apple wine were studied systematically. There were seven organic acids and seventeen ammonia acids in apple wine. Among them, malate contents 3513.49 mg/L and serine (Ser) 5.39mg/L are the highest, with fumaric acid 17.0 mg/L and cysteine(Cys) 0.0076 mg/L as the lowest. Total amount of aroma components varies between 139.7~1018.92mg/L, average value with 665.39 g/L. The contents of esters, alcohols, lower fatty acids amounts to 15.54%,51.78%,34.6% of total amounts respectively. The highest content of mono-phenol was proanthocyanidins 58.27 mg/L, with protocatecechuic acid 0.38 mg/L as the lowest. Methanol caprylate, ethyl salicylaterate, ethyl isovaterate, chlorogenic acid and caffeic acid vary significantly among different apple wines. They can be used as indexes to reflect flvour differences among different types of apple wines.
Study on Cooked Sausage Flavor with Different Amounts of Nitrite Addition
DONG Qing-Li, GUO Li-Yang, TU Kang, LIU Deng-Yong, WANG Hai, CHEN Yu-Yan
2007, 28(12):  366-371. 
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The flavor characteristics of cooked sausage with different amounts of nitrite addition((0, 50, 100 and 150 mg/kg) were studied. The volatile flavor compounds of cooked sausages were extracted by solid phase microextraction (SPME), and then identified by gas chromatography/mass spectrometry (GC-MS). It indicated that 52 compounds are found in the cooked sausage at 10day refrigerated storage, including 20 kinds of alcohols, 6 aldehydes, 4 ketones, and each of some acid, ester and hydrocarbons together with 3 terpenes, 6 nitrogen, 2 oxygenous and 8 acyclic compounds. However, after the addition of different amounts nitrites, new volatile flavor compounds from cooked sausages are found to be ethanol, 1-butanol, 2-hexen-1-ol,(E)-, 2-hepten-1-ol,(E)-, 2-octen-1-ol,(E)-, menthol, butanal,3-methyl-, hexanoic acid, pinene and 4-nitrophthalamide, but 3 compounds, namely beta-ocimeney, 1H-pyrrole and pyrazine,tetramethyl-are not identified in nitrites added sausages. In conclusion, the cured-meat flavor of cooked sausage is enhanced after nitrite additions, and total relative contents of volatile flavor compounds from 150 mg/kg nitrite addition increase obviously in comparison with cooked sausage without nitrite addition.
Analysis of Chemically Modification Fatty Acids in Hippocampus by GC-MS
ZOU Yao-Hong
2007, 28(12):  372-376. 
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AMP(2-amino-2-methylpropanol)was developed as chemical modifying reagent of fatty acids so as to modify carboxyl group into nitrogen-containing heterocycle which effectively suppressed the migration of double bonds of the alkenyl under the electron impact source.13 fatty acids were identified according to the analysis of GC-EIMS and the position of double bonds of the fatty acids in hippocampus was located by analyzing electron impact spectra of the chemical products modified by AMP. The contents of the unsaturated fatty acids and the polyunsaturated fatty acids are 75.15% and 26.17%, respectively, and the main components of the polyunsaturated fatty acids are 9,12-linoleic acid,9,12,15-linolenic acid and 4,7,10,13,16,19-docosahexenoica cidr espectively.
Evaluation of Uncertainty in Determination of Cadmium in Dried Mushroom by ICP-AES
DAI Qi
2007, 28(12):  376-378. 
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A mathematic model for evaluating the uncertainty of the determination procedure for Cadmium in dried mushroom by ICP-AES was established. The uncertainty sources for each of the parameters in the model were analyzed. The uncertainties of type A (based on the calculation of the statistical distribution of the determination results) or type B (based on the estimation by experience and the probability distribution of other information) were evaluated. According to the international general method, the component uncertainties were synthesized and extended respectively to obtain the uncertainty evaluation. The results showed that the preparation of standard solutions, the fitted linear regression equation for the calibration curve and the volume of sample solution are the main sources of uncertainties.
RP-HPLC Analysis of 6,1’,6’-Tri-O-tritylsucrose-penta-acetate(TRISPA)—An Intermediate of Sucralose Synthesis
QIU Wen-Long, WANG Zhong-Fu, HUANG Lin-Juan, GUO Yu-Na
2007, 28(12):  379-382. 
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A method for analysis of 6,1’,6’-Tri-O-tritylsucrose-penta-acetate(TRISPA), an important intermediate in the process of sucralose synthesis, was developed by reversed phase high performance liquid chromatography(RP-HPLC). The column was Waters XTerraTM RP18 5μm, 3.9 ×150 mm. The mobile phase was acetonitrile: water (84:16). The flow rate was 0.6 ml/min. TRISPA was determined with UV detector at 234 nm. Good linearity is obtained within the ranges from 0.05 to 0. 8 mg/ml and the minimum limit of detection is 5 ng. The average samples recovery is 99.2% and the relative standard derivation of this method is 0.34%. The results showed that the method is simple, rapid, accurate and sensitive.
Determination of Sulfonamides in Animal Tissues by Accelerated Solvent Extraction and HPLC
WU Peng, ZHAO Xin-Huai
2007, 28(12):  382-386. 
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Objective: Accelerated solvent extraction (ASE) was applied to extract six sulfonamide residues in animal tissues, and compared with ultrasonic-assistant extraction or homogenization extraction. Methods: Various extracting parameters were investigated to optimize the extracting conditions that would affect the recovery of sulfonamides during ASE. Results: The suitable conditions of ASE are as follows: samples extracted with dichloromethane, operating pressure is 500 psi, temperature 40℃, extracting time 23 min and the collected volume 12 ml. Recovery of any sulfonamides is higher than 80% and the relative standard deviation (RSD) less than 9%. Conclusion: Comparing with traditional method, the ASE is rapid and effective.
Aroma Components Analysis of Litchi Wine Treated by Electric Field
ZHANG Bin, ZENG Xin-An, CHEN Yong, YUE Qiang, ZENG Xian-Yuan
2007, 28(12):  386-390. 
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The content variations of alcohol, acid and ester in fresh litchi wine after being treated by high voltage electric field (HVEF) were assayed by SPME-GC-MS. Results showed that the content of ethyl caprilate increases and some new aroma ingredients such as nerol oxide, propyl acetate etc appeare after being treated by HVEF, the taste was fuller and deeper than contrast sample just as the taste evaluation conclusion.
Spectrophotometric Determination of Calcium in Foodstuffs with DBM-Arsenazo
LI Jing-Mei, DI Qing-Zhou, ZHANG Yong
2007, 28(12):  390-392. 
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The optimum experimental conditions of the color reaction between DBM-arsenazo and calcium were studied. Calcium(Ⅱ) reacts with DBM-arsenazo to produce a blue complex with a molar ratio of 1:2(M:R) in NH3-NH4Cl buffer solution medium at pH 10.4. The maximum absorption wavelength of the complex locates at 628 nm. The apparent molar absorptivity of the method is e 628nm = 3.92 × 104 L/mol·cm. Beer’s law is obeyed over the range of 2 ~ 10 μg of calcium in 10 ml of solution. The method was used in the determination of calcium in rice, wheat flour and potato foodstuff samples and the obtained results are in excellent agreement with those obtained by atomic absorption spectrometry. The relative standard deviations of six replicate determinations are 0.62 % ~ 1.03 % and the recoveries of the standard addition are 98.0%~100.5%.
Analysis of Uncertainty in Determination of Furazolidone in Chickens by HPLC
JING Si-Qun, LIU Chang-Yong, LIU Jun
2007, 28(12):  393-396. 
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Medical studies indicated in recent years that furazolidone is a strong human carcinogen. Furazolidone in chickens is the important index of the furan drug content in the feed additive. This experiment emphatically processed and analyzed the experimental data in the determination of the residual quantity of furazolidone in chickens by HPLC. Uncertainties were determined step by step and composed for the whole determination procedure. The quantitative explanation of the quality of assay results was given to decide the credibility of the results.
Evaluation of Uncertainty in Determination of Clopidol Residues in Poultry Meat by Gas Chromatography
CUI Shu-Hua, GUO Qing-Long, LIU Bing, PEI Dao-Guo, SUN Jing-Zhong, LIU Tong-Ying, ZHANG Li-Dong
2007, 28(12):  397-400. 
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A mathematic model for the liquid chromatography determination of clopidol residues in poultry meat was established in this experiment. On the basis of analyzing the sources of the different parts of uncertainty, the different parts of uncertainty, the combined standard uncertainty and the expanded uncertainty were calculated by selected suitable evaluation methods.
Study on Volatile Flavor Compounds of Unfermented Smelly Tofu
QI Shun-Ping, WENG Xin-Chu
2007, 28(12):  400-404. 
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Volatile flavor components of unfermented smelly tofu were extracted by a simultaneous distillation-extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 49 compounds are identified. The odor activity values (OAVs) of the compounds showed that 3-methylbutanal, (E,E)-2,4-decadienal, dimethyl disulphide, 4-methylphenol, ethyl butyrate, 1-octen-3-ol and nonanal contribute to the characteristic odor of the unfermented smelly tofu with fruity, fatty, cabbage-like, medicinal and earthy aroma.
Analysis of Aromatic Compositions in Different Breeds of Litchi by SPME/GC-MS Methods
HAO Ju-Fang, XU Yu-Juan, LI Chun-Mei, DOU Hong-Liang, GU Hai-Feng, HU Wan-Feng
2007, 28(12):  404-408. 
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The aromatic compositions of five breeds of litchi were analyzed by SPME/GC-MS methods. The results indicated that the differences of aromatic constituents in composition and relative content in five breeds of litchi were significant . 58, 57, 47, 28 and 39 kinds of aromatic components were identified fro‘mfeizixiao’‘,heiye’‘,baila’‘,lizhiwang’ and ‘yuhebao’respectively. 1-methoxy-2-propanol, acetoin, 3-methyl-2-heptanol, 1-hepten-3-ol, linalool, 2-ethyl-2-butenal, β-pinene, limonene, valencene etc were identified in all five breeds, but their relative contents showed considerable differences. In addition, every breed of litchi has its particular aromatic components.
Determination of Trace Cadmium in Beverage by Fugation Introduction Graphite-furnace Atomic Absorption Spectrometry after Enrichment of Used Kelp
ZENG Xue-Feng, CHEN Xue-Ze, WANG Su-Yan
2007, 28(12):  409-411. 
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A simple and sensitive method has been developed for the determination of cadmium in beverage by kelp centrifugation introduction graphite-furnace atomic absorption spectrometry after enrichment. The cadmium was fixed on finely divided as the complex with kelp was collected on a membrane filter by filtration under suction. then wash down the kelp used 0.3 mol/L hydrochloric acid from membrane filter paper and the centrifugation was directly subjected to the determination by graphite-furnace atomic absorption spectrometry. It is shown that the kelp are rinsed with 1 mol/L hydrochloric acid solution, Cd adsorption on the kelp is improved. When n = 5, standard deviation (SD) of these samples were from 0.0064 to 0.0022 and recoveries added were 97 % and 103 %,the results were comparatively satisfied.
Analysis of Free Sugars in Soybean Seed and Soybean Oligosaccharide Syrup by High Performance Liquid Chromatography
XIANG Xiao-Li, YANG Li-Yi, SUN Yi, YE Hong, MA Hao, ZENG Xiao-Xiong
2007, 28(12):  412-415. 
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The compositions of free sugars in soybean seeds and soybean oligosaccharide syrup were investigated through high performance liquid chromatography and enzymatic hydrolysis with β-galactosidase. A Sugar-D column was used with aceto-nitrile-water solution (75:25, V/V) as the mobile phase at a flow rate of 1 ml/min, and a refractive index detector was used for the detection of sugars. Under such conditions, it ensured good separation for the sugars with stable baseline. The relative standard deviations and recovery rates were between 1.0% to 2.0% and 96.7% to 106.7%, respectively, for fructose, sucrose, melibiose, raffinose, and stachyose. Through the analysis, we found that both soybean seed and soybean oligosaccharide syrup contained fructose, sucrose, melibiose, raffinose, stachyose, and two unknown substances, while the latter also contained glucose (galactose) and another unknown compound which was inferred as manninotriose based on the result of α-galactosidase degradation. The growth activator of bifidobacterial in soybean oligosaccharide syrup was mainly manninotriose and stachyose.
Study on Components of Gansu Native Almond Oil by Reversed-phase SFE-CO2 and GC-MS
YAO Jian, MA Jun-Yi, ZHANG Ji, LIANG Jun-Yu
2007, 28(12):  416-419. 
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Gansu native almond oil was extracted by mechanical squeeze and reversed-phase supercritical CO2 extraction (SFE-CO2). The almond oil was analyzed by capillary gas chromatography-mass spectrometry (GC-MS) method and elucidated based on the standard mass spectral data respectively. The relative percentages of the constituents were calculated by area normalization. Compared with the extraction ratio of mechanical squeeze, petroleum ether extraction and SFE-CO2 extraction and found that it could improve the quality of almond oil and reduce the production cost by the technology of mechanical squeeze accompanied with reversed-phase SFE-CO2 extraction. The technology will be used to industrialization costly. Gansu native almond oil abundanted with 9-octadeecenoic acid and 9,12-octadecadienoic acid, which accounted for 90 % of the total contents.
Analysis of Aroma Components in Red Raspberry Wine by GC-MS
SHI Yan-Qiu, XIN Xiu-Lan, SHAO Wei-Ping, JIANG Bo, SU Dong-Hai, WU Zhi-Ming
2007, 28(12):  420-422. 
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Aroma components of red raspberry Wine were extracted by solvent extraction method and analyzed by GC-MS. There were 186 peaks in total-ion current chromatogram, and 54 compounds were identified through the retrieval in NIST bank, accounting for 89.40% of the total area of chromatogram eluting peaks. The results showed that the relative content of alcohol compounds was 41.49% (the highest content). The main flavoring compounds were 2,3-butanedio with its relative content as 20.79% and 3-methyl-1-butanol with its relative content as12.83 % and ethyl acetate with its relative content as 3.34%.
Study on Relationship Between Degree of Polymerization and Radical Scavenging Capacity of Grape Seed Procyanidins
SUN Yun, XU Bao-Cai, GU Wen-Ying, XIONG Xiao-Hui
2007, 28(12):  423-428. 
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DPPH·and two chemical irritant light reactions were used for comparing the radical scavenging capacity of grape seed procyanidin fractions with different degree of polymerization(DP). Results showed that the DPPH· scavenging capacity of procyanidins was higher than VC, VE and BHT, with IC50 being 1.8, 2.5, 6.3, 3.5μg/ml respectively. For O·2, the scavenging ability of procyanidins was higher than VE and similar to VC. When compared on base of mass concentration, fractions with different DP has almost the same DPPH· scavenging capacity. But for HO·and O·2, the scavenging ability of procyanidins decreased with increase of DP. When compared on base of mol concentration, procyanidins have an increasing radical scavenging capacity as the DP increase. It seems that the antioxidant activity of procyanidins were dependent on the solvent used in the reaction system. In water, the antioxidant activity of single phenolic hydroxyl in procyanidin molecule decreased as the DP increase.
Natural Medicinal and Edible Preparations Accelerate Removing Lead Poisoning
XIA Hui-Fen, LI Wei, YAN Ji, FAN Guang-Qin
2007, 28(12):  429-430. 
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Objective: To develop lead poisoning prevention interventions provide health drinks for the effective basic data. Methods: 60 experimenter higher than the 2.40μmol/L blood lead were randomly divided into test and control groups. Determined the value of blood and urine before and after taking preperations. Results: Lead poisoning in experimenters-blood was signifi-cantly decreased after taking the perperations for 15 days. The difference was statistically significant (p<0.01), and decreased more obvious after 30 days. The blood lead clearance rates were 40% and 59% after 15 and 30 days. The urine of lead, after 15 days, was two times before taking. The difference was statistically significant (p<0.01). The removing of lead in urine decreased after 30 days but the difference was statistically significant as well (p<0.05). Conclusion: It is satisfy that the results of the preperation for accelerate removing lead poisoning.
Activation Effects of Glycyrrhiza Polysaccharide on Mouse Peritoneal Macrophages
CHENG An-Wei, JIN Zheng-Yu, WAN Fa-Chun
2007, 28(12):  431-434. 
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The effects of GPS on the phagocytosis capability, energy metabolism level, IL-1、 IL-6 and IL-12 activity were assayed by adding different concentration of GPS into cultured mouse peritoncal macrophages in vitro. The results showed that the effects of GPS on the phagocytosis capability, energy metabolism level, IL-1, IL-6 and IL-12 activity are significantly higher than those in the control group (p<0.01). Concentration of GPS is 600μg/ml, mensurations of the GPS groups index basically were higher than the masculine control groups except of IL-12. It indicated that GPS can activate macrophages to secrete many kinds of active factors with tumoricidal activiy, and enhance its phagocytosis capability and energy metabolism level. It can conclude that the opitimum adding concentration of GPS is 600μg/ml.
Inhibitory Actions of Different Floral Honeys on Lipoproteins Oxidative Modification in Human Serum
CAO Wei, LU Ke, CHEN Wei-Jun, WANG Bi-Ni
2007, 28(12):  435-438. 
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The actions of Buckwheat honey, Chinese wolfberry honey, longan honey, loquat honey and Chinese date honey on Cu2+-induced oxidative modification of lipoproteins in human serum were determined. The results demonstrated that all tested honeys could delay and inhibit Cu2+-induced oxidative modification of lipoproteins in serum. Buckwheat honey has been found to show highest antioxidant than other honeys. The significant correlation between total phenolic content and antioxidant activity of the honeys (p<0.001, R2=0.9179) was found when the content of the tested honeys was 0.1 g/L.
Effects of Lactic Acid on Production of Pro-and Anti-inflammatory Cytokines
YU Li-Qin, PANG Guang-Chang, DAI Yi
2007, 28(12):  439-442. 
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Objective: To explore and evaluate the effects of lactic acid on the production level of IL-6, IFN-γ, IL-1β, TNF-α, IL-10 and IL-4 in sera of mice and the regulative effect of lactic acid on immune system. Methods: By ELISA assay the contents of IL-6, IFN-γ, IL-1β, TNF-α, IL-10 and IL-4 were examined in sera of mice after orally administration, intraperitoneal injection, intravenous injection of lactic acid to mice. Sera was separated after lactic acid was given 4, 3 and 3h. Results: It showed that the content of IL-6, IFN-γ, TNF-α, IL-10, IL-4 were more significantly increased than the control groups after orally administration, intraperitoneal injection, intravenous injection of lactic acid to mice and the content of IL-1β was more significantly decreased than control groups. Conclusion: All of the three approaches, the effect of intraperitoneal injection is the most obvious. Lactic acid is the metabolic product of Lactobacillus. The immunomolating function of Lactobacillus zymolytic food can be exerted by lactic acid, which through the cytokine secreted by immunocyte in gut mucosal system.
Preparation of Glucosamine Sulphate Sodium Marked by Radio Isotope and Its Percutaneous Absorption
CHE Hui-Lian, SHI Bao-Xia, HAN Zan, HE Ji-Guo
2007, 28(12):  443-445. 
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This study prepared glucosamine sulfate with glucosamine hydrochloride marked by radio isotope and observed the osmosis ability of glucosamine sulfate passing through skin in vitro of test animal. The infrared ray assay results showed that the structure of glucosamine sulfate marked by radio isotope is same as standard. Isotope tracer technique showed that glucosamine sulfate above can pass through the skin in vitro of test animal in a diffusion cell and osmose into subcutaneous tissue.
Study on Hypoglycemic Effect of Polysaccharide from Moso Bamboo Leaves
DING Hong-Xiu, GAO Yin-Yu, CHAO Hong-Juan, XIA Dong-Hua
2007, 28(12):  446-449. 
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In this expeniment the hypoglycemic effects of polysaccharide from moso bamboo leaves (PMBL) on diabetic mice with high blood sugar induced by alloxane were investigated. Fifty diabetic mice were randomly divided into high dosage of PMBL, middle dosage of PMBL, low dosage of PMBL, positive pharmaceutical control group and diabetic model group, and ten general mice were divided as normal control group. Then these groups mice were administered with different dosages PMBL, glybenclamide and physiologic saline, respectively. Feeding, drinking and mouse body weight were recorded. During the experiment, the serum glucose content was determined and the changes of the serum glucose were compared. The results showed that PMBL has a good hypoglycemic effect on alloxan diabetic mice and it can significantly reduce water and food intake and alleviate the weight loss of diabetic mice. Further study results showed that blood glucose of the high-dose-normal mice don’t change significantly.
Study on in vitro Anti-α-glucosidase Activity of Chinese Fermented Douchi Water-extract
CHEN Jing, CHENG Yong-Qiang, LIU Xiao-Qing, XU Hai-Di, SUN Jian, LI Li-Te, BA Quan-Xing-二
2007, 28(12):  449-453. 
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The water-extracts of some douchi samples, collected from various regions of China, were assayed for its anti-α-glucosidase activity. The nutrients in douchi were also analyzed in order to discuss different anti-hyperglycemic activity of various douchi samples. The results indicated that aqueous douchi, traditionally fermented in China, showed an anti-α-glucosi-dase activity. Among them, there were three samples (WNH douchi, MW douchi and LY douchi) expressed stronger α-glucosidase inhibitory activity than other samples(p<0.05). Moreover, through determining the nutrients contents in douchi, it was found that the anti-α-glucosidase activity of douchi water-extract was closely related to the carbohydrate contents in douchi samples. The results indicated that this kind of α-glucosidase inhibitor is probably carbohydrate or some compound with carbohydrate structure. Besides, the anti-α-glucosidase activities of various douchis were probably related to their fermentation conditions, microorganisms and additives.
Study on Antioxidant Activities of Five Common Vegetable Spices
GUO De-Jian, ZHONG Xiao-Qing, WANG Cheng-Yuan, CHEN Shun-Hong, YU Hai-Hu
2007, 28(12):  454-457. 
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The total phenolic contents of the extracts from five vegetable spices with 4 different polar solvents were determined by Folin-Ciocalteu’s phenol method. The free radical scavenging activities of the extracts were assayed by 1,1-diphenyl-2-picrylhydazyl(DPPH). The total reducing powers of the extracts were tested with ferric reducing antioxidant power (FRAP). The inhibition effects of the extracts on lipid peroxidation of rat liver microsomes induced by Fe2+ -cysteine were detected with thiobarbituric acid (TBA). The results showed that methanol extract of Eugenia caryophylata showed the highest total phenolic content and the strongest antioxidant activity among all extracts. The total phenolic content, concentration of 50% DPPH· scavenging, total reducing power, and concentration of 50% inhibition of rat liver microsomes lipid peroxidation induced by Fe2+ -cysteine were 724.58±9.58 mg/g,1.476μg/ml, 6079.64±105.4μmol/g and 20.48μg/ml respectively. Generally, the total phenolic contents of the extracts with high polar solvents are higher than those of extracts with low polar solvents, and the antioxidant activities are stronger than those of extracts with low polar solvents.
Study on Antioxidation Activities of Phycocyanin from Nostoc sphaeroids Kutz
WANG Xing-Ping, XIE Bi-Jun, PAN Si-Yi, CHEN De-Wen, ZHAO Li-Xia
2007, 28(12):  458-461. 
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In this experiment, ability of anti-oxidation of phycocyanin in Nostoc sphaeroids Kutz by anti-oxidation experiment with non-lipid system and anti-oxidation in vitro was studied. The results indicated that relationship between concentration and scavenging effect of phycocyanin on superoxide free radical (O·2), hydroxyl free radical (·OH) and peroxide hydrogen (H2O2) was evident. Contents of MDA and peroxide in blood and liver of mice were reduced in vitro, so phycocyanin could cell protect membrane and erythrocyte. Obviously, phycocyanin in Nostoc sphaeroids Kutz could protect rat liver plastomasme from being damnified and effected evidently on ability of anti-oxygen of blood plasma.
Role of Bioactive Components of Allium chinense in Increasing Efficacy and Decreasing Toxicity of Fluorouracil
SUN Yun-Jun, LIU Zhuo-Ling, DING Xue-Zhi, QIAN Rong-Hua, MO Xiang-Tao, XIA Li-Qiu
2007, 28(12):  462-465. 
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The present study was to investigate the inhibition of the bioactive components of Allium chinense to cervical cancer Hela cells and human gastric cancer cell line BGC-823 in vitro, its effect on the sensitivity of Hela and BGC-823 cells to 5-FU, and its protection for the immunological function of mice against the toxicity of 5-FU. The inhibition rate of cell proliferation was assayed by MTT method and the effect of the bioactive components of Allium chinense combined with 5-FU on mice was tested by the phagocytosing functions of macrophagocytes in abdominal cavity and activity of lymphocyte. The results showed that the bioactive components of Allium chinense combined with 5-FU markedly inhibited the proliferation of Hela cells and BGC-823 cell and decresed toxicity and side-effect of 5-FU to macrophagocyte and lymphocyte. It is suggested that the bioactive components of Allium chinense combined with 5-FU have an obvious effect on inhibiting tumor with decreased toxicity and side-effect.
Exploration to Hypoglycemic Mechanism of Extracts from Sweet Potato Stem and Leaf
ZHANG Yu, GAO Yin-Yu, ZHANG Xi-Bin
2007, 28(12):  466-469. 
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The Hypoglycemic effects and inhibition on α-glucosidase of polysaccharides and flavonoids extracts from two varieties of sweet potato stem and leaf are studied in this paper. The results showed that the polysaccharides and flavonoids extracts from sweet potato stem and leaf have significantly hypoglycemic effect on experimental diabetic mice. Also, they can inhibit α-glucosidase, but they are all weaker than acarbose. The inhibition ratio of flavonoids extracts obviously presents dose-effect relationship, while the polysaccharides extracts is opposite. The inhibition and hypoglycemic effect of polysaccharides and flavonoids extracts from Xushu 18 is better compared with Dadi I’ respectively.
Study on Effects of Ginger Oil on Weight Losing and Lipid Lowing of Nutritional Pimelosis Rats
YANG Zhi-Gang, ZHANG Yan-Ping
2007, 28(12):  469-471. 
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The effects of ginger oil on weight losing and serum lipid lowing of the nutritional pimelosis rats was evaluated in the study. According to the assessment of weight-losing function of healthy food by Ministry of Health, forty newly-weaning male rats were feed with nutritive forage and made nutritional pimelosis model after 6 weeks. Then the rats were divided into one control group and four treatment groups. In treatment groups, rats were feed with different dosages of ginger oil for 4 weeks. The results showed that the treatment of ginger oil could significantly decrease body weight and fat tissue weight around the testicle and kidney of the rats. Moreover, the serum levels of total cholesterol and total triglyceride hyperlipemia rats were markedly decreased by ginger oil (p<0.05). Altogether, the results indicated that ginger oil has an effective function of losing weight and lowing lipid in obese rats.
Nutritive Material of Rana chensinensis by Multivariation Analysis Methods
LI Yan-Yan, ZHENG Wei-Xing, WANG Ri-Xin, SU Xiu-Rong
2007, 28(12):  472-475. 
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In order to make use of nutritive value of Rana chensinensis, the study determined contents of amino acids and fatty acids in frog meat. The results showed that leucine is 15.69g/100g, and lysine is 7.20 g/100g in uterine tube of Rana chensinensis. Lysine is 7.20 g/100g, and tyrosine is 90.5 mg/100g in frog meat. The contents of unsaturated fatty acids is 124.36 mg/g in frog eggs and 79.8 mg/g in frog. The contents of timnodonic acids and docosahexenoic acids is 12.41 mg/g in frog eggs, and is 7.2 mg/g in frog. The results of hierarchical cluster analysis showed that the distribution of the amino acids were similar between the ovigerous frog and frog, frog eggs and frog meat, whole frog and uterine tube of Rana chensinensis. The principal component is frog skin in the contents of amino acids. The principal component is frog meat in the contents of fatty acids.
Bacterial Flora and Quality Characteristics of Ready-to-eat Lightly Salted Ctenopharyngodon idellus
GUO Quan-You, XU Zhong, WANG Zhe-恩, YANG Xian-Shi
2007, 28(12):  475-479. 
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Sensory, chemical, microbiological quality and survival bacteria were qualitatively and quantitatively studied on ready-to-eat lightly salted Ctenopharyngodon idellus. The results indicated that sensory quality was acceptable as a retail product, and its water content, Aw, pH, salt concentration were 46.10%±8.15%, 0.95±0.02, 6.23±0.15, 3.47%±2.31%, respectively. Microbiological index is shown that aerobic plate counts, anaerobic plate counts, heat resistance plate counts were (4.66±2.04)lgCFU/g, less than 10CFU/g and (2.39±1.03)lgCFU/g, and latent pathogens of Bacillus cereus and Staphylococcus aureus were (1.60±0.54)lgCFU/g and less than 10CFU/g. 240 strains of bacteria were isolated from products, which predominant bacterial flora were composed of Micrococcus rose (30.8%), Bacillus spp.( 27.5%) and Staphylococcus spp. (23.5%). A few percentage of Corynebacterium spp. were also found. A few of Staphylococcus spp. were survived, and their disease and latenthazards should be further carried out.
Study on Weibull Hazard Analysis to Determine Shelf-life of Foods
CAO Ping, YU Yan-Bo, LI Pei-Rong, MA Chang-Wei
2007, 28(12):  480-484. 
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This study applied Weibull hazard analysis to determine of shelf-life, with UHT milk as experimental object. It also isscused the feasibility of applying physico-chemical Weibull hazard analysis to determine the shelf-life as well as the reliability analysis of commercial shelf-life. The sterilized commercial samples were divided into four experimental groups with commercial shelf-life of 45 days, stored at 25℃, 30℃, 35℃ and 40℃ respectively. The sensory, physico-chemical and bacterial tests were carried out at stated intervals.
Papaya Quality Changes during Modified Atmosphere Packaging at Different Original Gas Concentrations
LI Yan, HU Chang-Ying, WANG Zhi-Wei
2007, 28(12):  484-490. 
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In this experiment, papayas were packed by 75.8μm PP compound film and stored at room temperature. This method can prevent loss of water, loss of VC and further loss of firmness and inhibit yellowing of papaya fruit. All detecting items for these samples were firmness, color, lose of water, VC, total soluble solids, pH and sensory assessment. The conclusions are: the balance gas concentrations of modified atmosphere packaging are O2 4.2%~4.9% and CO2 7.3%~7.9%. The optimum gas concentrations of modified atmosphere packaging are 3% O2, 9% CO2 and 88% N2. With modified atmosphere packaging , papaya’s CO2 production rate is 0.2~0.4 ml/kg·h CO2 at room temperature.
Effects of Heat Treatment on Storage Characteristic of Xinjiang Hami Melon
MAO Xiao-Ying, WU Qing-Zhi, LI Bao-Kun, WU Xiao-Jun, ZHANG Jian, ZHANG Xin-Hua
2007, 28(12):  491-494. 
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The Hami melon treated by heated water was studied in this paper. The peroxidase activity , respiration rate , membrane permeability, total soluble solids (TSS) and hardness of Hami melon were assayed. The results showed that the heat treatment at 50 ℃, 55 ℃ or 60 ℃ on Hami melon can enhance the respiration peak, increase the total soluble solids (TSS), keep the higher hardness, and increase the peroxidase activity. The heat treatment at 55 ℃ or 60 ℃ shows significant difference in comparison with control.
Study on Vacuum Pre-cooling Experiment inside Fresh Vegetables
CHEN Wei, DING Wei-Hua
2007, 28(12):  494-498. 
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In this experiment, the vacuum pre-cooling experiments on the three types of vegetables have been conducted and the comparisons of temperatures among Chinese cabbage, cabbage and potato at different inside depths versus time and the effects of the pressure in vacuum container on vacuum pre-cooling for different vegetables have been carried out. Besides, the effects of the vegetables covered with water or not on the weight loss of vegetable has also been assayed.
Application of Lactoperoxidase System on Preservation of Chilled Fresh Pork
LI Cheng, XIAO Lan, GU An-Chao, XIN Song-Lin, CHEN Dai-Wen
2007, 28(12):  498-502. 
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The purpose of this study is to evaluate the preservation effects of lactoperoxidase system(LPS) on chilled fresh pork. Six groups of fresh pork were treated with several preservatives respectively as follows: distilled water (as control), 3μg/ml LPS, 4μg/ml LPS, 40μg/ml Nisin, 3μg/ml LPS+40μg/ml Nisin and 4μg/ml LPS+40μg/ml Nisin. Then stored at 3 ±0.5℃. During refrigeration storage, sensory quality, physical-chemical quality and total bacterial accounts were determined. The results showed that: All of the measured values of the chilled pork treated with LPS preservative show slower change than the control group with the difference achieving extreme significance level (p<0.01). LPS can significantly prolong storage life of the chilled fresh pork; the preservative effect of LPS is better than Nisin with the difference achieving significance level(p< 0.05). The preservation effects are much better when both of LPS and Nisin are used at the same time. The prestrvation time can achieve over 20 days; Nisin can also lessen the oxidation of pork fat caused by LPS.
Study on Spice Applied in Strawberry Storage
CONG Jian-Min
2007, 28(12):  503-506. 
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The spice extracts has certain bacteriostasis effect. The alcohol extracts of Eugeniolum caryophllata Thumb showed has 24% antibacterial effects on clove Rhizopus, 23% on Penicillium, 15.8% on yeast, 13.2% on Bacillus subtilis. It reduces the loss of respiration, inhabit the loss of water, compare with CK, 19.5% of water was saved, rate of rotten was saved 22.5%, VC content was saved 40.23%, acid content was saved 27%, soluble solid content was saved 2.9%, so as to keep the fruit quality. It significantly slows down the loss of the fruit quality during storage, preservation raising strawberries on the shelves.
Growth Bagging Effects of Mango Fruit on Postharvest Fruit Quality and Ripening
ZENG Kai-Fang, JIANG Wei-Bo
2007, 28(12):  507-511. 
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Effects of different materials bagging during mango fruits (Mangifera indica L. cv. Zihua) growth on fruit storage quality and ripening under 20℃ and 85%~95% RH were studied in this experiment. The results showed that bagging significantly decreases fruit peel rust incidence while improves fruits peel yellowing. It was also found that bagging has little effect on ripening and storage quality of postharvest mango fruit. Nov-woven fabric bag is better than paper bag.
Effects of Ca2+ on Storage Quality and Antioxidant Capacity of Postharvest Pak-choi
SHENG Ji-Ping, DING Yang, LI Song-Quan, SHEN Lin
2007, 28(12):  511-515. 
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Pak-choi (Brassica campestris L. cv. Wuyueman)which grew 80 days was used as material, CaCl2 solution with different concentrations as Ca2+ source was used to study the effects of Ca2+ on the storage quality and antioxidant capacity. The results showed that 0.3% content of CaCl2 solution could effectively restrain yellowing and decaying, and enhance total antioxidant capacity and delay the storage of Pak-choi.
Study on Utilization of Natamycin in Storage of Strawberry Fruit
JIANG Ai-Li, HU Wen-Zhong, TIAN Mi-Xia, FAN Sheng-Di
2007, 28(12):  515-520. 
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With the goal of evaluating the effect of different treat methods of natamycin on strawberry storability, we dipped or sprayed strawberry with 20 mg/L natamycin solution before storage. The results showed that compared with CK, all of the natamycin treatments effectively controlled the mold population, inhibited respiration rate and fruit rot, slowed down the chlorophyll degradation and increased the anthocyanin concentration. Moreover, The optimum effect of preservation of straw-berry appeared to be the treatments of dipping for 5 min and spray, with which the fruit rot was controlled effectively.
Application of Microbial Molecular Ecology Techniques in Research on Traditional Fermented Food Industry
XU Wei, ZHANG Xiao-Jun, LI Qi, XU Hong-Yu, XU Zheng-Hong, ZHAO Li-Ping
2007, 28(12):  521-525. 
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As an interdisciplinary field of molecular biology and microbial ecology, molecular microbial ecology has been fast developed during last decade. Comparing to other fields, the application of molecular microbial ecology in traditional fermenta-tion industry was developed still in leading strings. The molecular microbial ecological techniques have been or could be used in traditional fermentation industry and consequent progress in this field were thus reviewed. Future trends of molecular ecological techniques combined with traditional fermentation industry were also discussed. It also emphasized on the importance of researching on molecular ecology of microorganisms in traditional fermentation industry.
Electrochemical Methods for Detection of Microbial Population
HU Ke-Wen, WANG Jian-Ping, GAI Ling, YING Yi-Bin, LI Yan-Bin
2007, 28(12):  526-530. 
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The conventional electrochemical methods for detection of microbial population were divided into: impedimetry (conductivity), voltammetry, amperometry and potentiometry. The development of impedance bacteriometry was reviewed, and the detection capabilities of other techniques were compared. Finally, discussed the future development of electrochemical methods in microbial detection.
Research Recently in Structure Modification of Astaxanthin
HU Jin-Jin, JIN Yuan-Xiang, FU Zheng-Wei
2007, 28(12):  531-534. 
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Astaxanthin is a kind of carotenoid with great potential applications in pigmentation, anti-oxidant, UV-light protection and enhancing immunity etc., and widely used in food and pharmaceutical areas. Astaxanthin exists in various forms and any difference in the structure will change the astaxanthin’s bioavailability in animals. The research progress on astaxanthin’ s molecular structure modification to increase its water dispersibility and stability for enhancing physiological function in recent years had been reviewed in this paper.
Rheological Characterization and Molecular Structural Modification of Exopolysaccharides Produced by Lactic Acid Bacteria
YANG Zhen-Nai, ZHANG Xue
2007, 28(12):  535-538. 
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Exopolysaccharides produced by lactic acid bacteria play an important role in the processing of dairy products. During fermentation, formation of exopolysaccharides contributes to the improvement of the rheological, sensory and healthful prop-erties of the products. The yield, chemical composition, molecular mass, charged state and the side-chain branching of exoplysaccharides vary with the strains of lactic acid bacteria. The molecular structural modification of exopolysaccharides may help to improve its functional properties, and to develope food improver with special function. Some exopolysaccharides may possess antitumor and immunoregulatory activity, and are beneficial to human health; some may be used as prebiotics, contrib-uting to the microecological balance of gastrointestinal microflora. The present paper focused on the iscussion of the rheological properties and structural modification of exopolysaccharides produced by lactic acid bacteria, so as to further understand the relationship between the structure and function of exopolysaccharides.
Effects of Glass Transition on Food Stability
ZHAO Xue-Wei, MAO Duo-Bin
2007, 28(12):  539-546. 
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Effects of glass transition on the viscosity, diffusivity and reaction rate were discussed briefly. Then its respective effects on physical, chemical and biological stability of food were reviewed extensively. Viscosity increased when temperature decreased in the vicinity of glass transition temperature (Tg), but diffusivity coefficient of small molecular materials did not decrease further. Although food might lose their stability when glass transition took place, but glass transition alone could not be considered as the only generic rules established for food stability criteria. The food would not necessarily lose stability at Tg even if there did occur the glass transition. Physical stability can be predicted with confidence based on glass transition, while chemical and biological stability can hardly be predicted just according to glass transition.
Advances in Fermentation of L-(+)-Lactic Acid and Isolation Technology
SHI Gao-Feng, WANG Guo-Ying
2007, 28(12):  547-551. 
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To summarize the studies of choosing bacterium strains, raw materials and neutralizers in the fermentation of lactic acid was introduced. And in this paper the status and foreground of technology about isolation and extraction to the fermentation liquid of lactic acid were discussed.
Research Progress on Antioxidantive Components of Plants
ZHANG Gui-Zhi, GENG Sha, YANG Hai-Yan, CHEN Gang, HUANG Wen-Shu, LI Jin-Yu
2007, 28(12):  551-553. 
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The natural antioxidant can decrease many disease related to consenescence. This article summarizes the components which plays the antioxidant function come from nature plant, and the action mechanisms of antioxidant also be discussed.
Review on Raman Spectroscopy Application in Food Analysis
CHEN Jian, XIAO Kai-Jun, LIN Fu-Lan
2007, 28(12):  554-558. 
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This article reviewed the Raman Spectroscopy application in food analysis, especially on analyzing carbohydrates, proteins, fats, DNA, vitamins and pigments in food industry. It will provide a great step forward in the food industry assay on rapid detection, quality control and non-destruction detection.
Analysis of Patent Application of Food in China from 1985 to 2005
LIU Shui, WANG Wei-Lin, WANG Hong-Yuan, YAN Fang
2007, 28(12):  559-562. 
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 From the year of 1985 to 2005, the accumulative total of the cases of both domestic and overseas patent application which had been dealt with by the State Intellectual Property Office (SIPO ) is 2761189; thereinto, the amount of food patent application is 36324, makes up 1.3% of the total of patent application. Among the food patent application, the amount of food invention patent is 27070, makes up 74.5% of the total of food patent application; the amount of food utility model patent is 7083, makes up 19.5% of the total of food patent application; the amount of food design patent is 2171, makes up 6.0% of the total of food patent application. The food patent application characterizes in three aspects: first, the amount of food patent application increases rapidly and steadily; second, the amount of invention patent makes up the majority of the amount of the three kinds of patent application; third, the proportion of the amount of food patent application and the total amount of patent application is rather slight, and the scope of increasing is large.
Study on Process Technology of Mixing of Crocus sativus L. Tea Drinking
RU Xian-Gu-Li-·Mai-Mai-Ti-Yi-Ming, AI He-Mai-Ti-Jiang, A Bu-Du-La-·A-Ba-Si
2007, 28(12):  563-565. 
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This experiment studied the prescription, extracted conditions and the best taste flavor of Crocus sativus, and worked out the processing technique of Crocus sativus tea drinking. The optimum prescription was done by Crocus sativus through 80 ℃, 15 min, 500 times water solves as follows: Crocus sativus’s extraction : sugar : citric acid: malic acid is 250ml : 15.5g : 0.3ml : 0.2ml. The best taste flavor prescription is sugar 6%, citric acid 0.075% and malic acid 0.008%. The product is nutritional health care drink and the flavor is special.
Research of Sports Beverage of Guarana and Sachalin rhodiola rhizome
CHEN Yu-Fei, LI Hao, ZHANG Li-Cai, CHEN Chang-Wu
2007, 28(12):  566-568. 
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Guarana and Sachalin rhodiola rhizome have rich nutritional and medicinal value and similar and helpful nourishing function in sports. Through the extraction of Guarana and Sachalin rhodiola rhizome and removing tannin and purification, their unique tastes and odors can be maintained and improved. Meanwhile mixed with fruit syrup and honey through orthogonal test to determine the optimum ratio, good-flavored sports beverage are researched.
Processing Technology of Compounded Beverage by Jujube and Mung Bean
LI Hong-Gao, WU Zhong-Hui, BAI Wen-Tao
2007, 28(12):  569-573. 
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This essay mainly intends to make a study on the brewing technology health beverage compounded by Jujube and mung bean. With this purpose, a research on mung bean liquefaction, saccharifying and jujube striping rate is made through orthogonal test and sense evaluation in order to work out the optimal content proportions and brew out the nutritious health beverage compounded by jujube and mung bean with specific flavor.
Processing Study on Intermediate Moisture Beef
DING Shi-Yong, ZHANG Jia-Nian
2007, 28(12):  573-576. 
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Study on processing intermediate moisture food to screen out sodium chloride, sodium lactate, glycerol and propylene glycol as effective depressing Aw agents. Having infused beef in glycerol etc and immersed under the conditions of air temperature 40, relative humidity 64% and air speed 0.38 m/s, beef is dehydrated, and 60 min later, product with water 27.98% and Aw=0.543 is obtained. The time of dehydration is sharply shortened.
Study on Enzymatic Lactase Processed Low Lactose Milk Powder
HUANG Hui-Fu, WU Jian-Xin
2007, 28(12):  577-580. 
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The enzymatic lactase processed low lactose milk powder and the hydrolysis optimal conditions were studied. The results showed that amount of lactose added 0.8 g/L, the hydrolysis temperature 10 ℃, time 8 h, pH 6.6~6.8 and lactase hydrolysis rate above 60% without increasing the microbial count in the milk. And a new low lactose milk powder product is produced.
Preparation of Lily Manual Compensatory Beverage with Hydrolyzation
WAN Yin, FU Gui-Ming, ZHOU Hui-Bin
2007, 28(12):  581-584. 
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In this study, fresh lily was used as the main material. Lily starch was hydrolyzed to oligosaccharide and glucose by α-amylase and glucoamylase. The optimal glucoamylase hydrolyzation condition was gained with orthogonal experimental method. The manual compensatory beverage product was prepared by hydrolyzate, then its optimal formula was assured.
Study on Juice Clarification Technology of Dried Bitter Gourd Extract
ZOU Yu-Xiao, XU Yu-Juan, ZHANG Yan, LIAO Sen-Tai, ZHANG Ming-Wei, LI Sheng-Feng
2007, 28(12):  584-587. 
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Some flavor materials were added into the hot water extract of dried balsam pear and a kind of cool drink was prepared. Through solubilizing and hydrolyzing with enzyme, then freezing and filtrating, the balsam pear drink looks pellucid, tastes sweet and slightly bitter, and scents the smell of balsam pear and oolong tea.