The effects of salt concentration, starch content and applied voltage on electrical conductivity and ohmic heating rate of starch solution were studied. The characteristics of starch solution during ohmic heating were also investigated. The results showed that the electrical conductivity and the heating up speed of starch solution increase with higher salt concentration, and higher applied voltage; but decrease with higher starch concentration. The electrical conductivity before reaching the gelatinization temperature increases with the increase of temperature, but decreases with the increase of temperature after the gelatinization temperature. There is no prominent change of gelatinization properties during ohmic heating.

 Objective: To study the effects of swelling rate of soy protein gel, and the contents of potassium chloride, and calcium chloride on the state of water in soy-protein gel. Method: A soy protein gel was prepared, the effects of concentration of soy protein on the swelling rate of gel were discussed and the state of water was studied by differential scanning calorimetry(DSC) and thermogravimetry(TG). Results: the optimum swelling rate(SR) is 30 at 13% of soy-protein concentration. The differential scanning calorimetry(DSC) and thermogravimetry(TG) showed that the content of non-freezing water in soy-protein gel decreases with the increase of the concentration of KCl, but increases with the increase of CaCl2. Conclusion: The effect of CaCl2 is stronger than that of KCl.

In this paper, four yellow pigments in extract of safflower florets (ESF) were isolated and identified by MS. A rapid reversed phase HPLC method was developed for the determination of yellow pigments in ESFs obtained from the samples heated at different temperatures and times by using a binary gradient system. Furthermore, the antioxidant capacity based on the ability to scavenge the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical of ESFs was investigated. The dynamic change of yellow pigments in ESFs was monitored by HPLC. The results obtained showed that the content of yellow pigments in extracts is gradually decreased with increasing temperature. The correlationship between the content of yellow pigments and their antioxi- dant activity is also found.

 Objective: To obtain homogeneous Porphyra yezoensis polysaccharides (PYPS) and determine corresponding Mark- Houwink constants. Method: PYPS were obtained as follows: ground and degreased by super critical fluid CO2, extracted in distilled water, and then precipitated by ethanol and purified by way of removing protein with chromatography on DEAE-52 column. Molecular weight and purity were identified by GPC. The Mark-Houwink equation constants were determined by 3 homogeneous PYPS, and validated. Results: Three purified PYPS are obtained with the molecular weight as 2.2×105, 3.8×105 and 6.1×105, respectively. The Mark-Houwink equation constants of PYPS in distilled water at 25℃ are: α=0.626 and K=7.86×10-3. Conclusion: The obtained K and α value are reliable, was confirmed by PYPS2 assays. The values could be applied in molecular weight studies on PYPS molecular weights.

High ester (methyl) citrus pectin (HM-pectin) was used to produce an amidated pectin under low temperature. Parameters such as galacturonic acid contents, degree of esterification (DE), degree of amidation (DA) and specific viscosity of the amide pectin were assayed. The results indicated that higher concentration of ammonia (4N) at low temperature (5℃) gives lessβ-elimination reaction, with better specific viscosity retained and increases the conversion of methoxyl groups to acid amide groups. Meanwhile a low amidation pectin would be produced with low concentration of ammonia (1N). And within a relatively short time of esterification(40min) at low temperature, either higher concentration or lower concentration processing with ammonia, the parameters such as galacturonic acid contents, degree of esterification (DE), and degree of amidation (DA) in the final products would be in accordance with the regulations for amidated pectin requirements of European Union.

 Objective: To understand the protection mechanism of cinnamic acid derivatives to the damage of DNA. Methods: The protection potency of cinnamic acid derivatives to the damage of DNA in the Phen-CuSO4-VC system has been investigated at the ribodesose level with both ultraviolet spectrophotometric method and the TBA reaction, for reference to the effects of Mannitol. Results: Cinnamic acid derivatives do have the protective function to the damage of DNA caused by ·OH.

Studies have shown that selenium enrichment is optimal in the treatment: concentration of selenium is 7.5mg/L. pH7, liquid culture of PDA, the variety of Pleurotus ostrcatus P13, and content of selenium in mycelium of Pleurotus ostrcatus 371.1μg/g .

The article studied the killing effects of Instantaneous High Pressure on Bacillus stearothermophilus considering different pressures, times of dealing and the influences of the food substances. The results of the experiments were as follows. ①Instantaneous High Pressure has better effects on killing Bacillus stearothermophilus. With the increase of pressure, the killing rate of Bacillus stearothermophilus increases, but the killing rate of Bacillus stearothermophilus increases a little with the increase of feed-in temperature. When dealing at the temperature 10, 25 and 40℃ respectively for once every time, and with the pressure rising from 80MPa to 120MPa, the killing rate increases from 54.13%, 53.81% and 54.39% to 74.12%, 74.52%, 74.96% respectively. ②With the increase of dealing time, the killing rate of Instantaneous High Pressure on Bacillus stearothermophilus also increases, and the result is more satisfactory with the increase of the dealing times instead of the pressure. Under 25℃, when the pressure of 100, 110 or 120MPa is applied respectively to the sample treated from one to three times respectively, the killing rate of 100MPa is respectively 67.6%, 74.13% and 77.95%; that of 110MPa 71.34%, 76.89% and 80.74% respectively and that of 120MPa 74.52%, 79.58% and 82.08% respectively. ③Food matrix can protect the bacteria from the treatment of Instantaneous High Pressure. To certain concentration, the higher the concentration of food matrix is, the stronger the effect of bacteria-protection. For instances, the disinfected soy milk was added to the bacteria liquid, with different concentrations as 0, 1.5, 3, 4.5 and 6g/100g respectively, while the bacteria was treated with Instantaneous High Pressure with the feed-in temperature 25℃ and the work pressure 100, 110 and 120MPa respectively. The results showed that the killing rates of Bacillusstearothermophilus dropps from 67.6% to 65.73% under 100MPa, from 71.34% to 69.12% under 110MPa and from 74.52% to 72.36% under 120MPa.

Some carcass characteristics of 556 pigs were assayed with Destron PG-100 grading probes and manual grading skill. Prediction models of lean meat percentage of pig carcasses were obtained(Prediction models of automatic grading probes: y=60.325-0.578 x1+0.168 x2, where x1 was fat thickness assayed at the 3/4 last rib, and 6～7cm off the mid-line, while x2 was the muscle depth at the 3/4 last rib, and 6～7cm off the mid-line with R2=0.864 and RSD=2.33%. Prediction models of manual grading skill: y=57.235-0.575 x7+0.207 x10, where x7 was the fat thickness measured at sacrum, and x10 was the muscle depth from muscles gluteus bottom to sacrum. So the technical supports were set up for Pork Carcasses Grading Standard in our country.

 Masyaura, a legume based traditional fermented food product of Nepal was prepared from blackgram dhal and colocosia tuber after traditional sun-drying as well as controlled fermentation and mechanical drying method to be evaluated for sensory, biochemical and nutritional characteristics. The results showed that under controlled fermentation and mechanical drying Masyaura was sensorily superior and nutritionally comparable to sun-dried Masyaura. Masyaura after controlled fermentation and mechanical drying was more friable in texture with low bulk density as compared to sun-dried Masyaura. The in vitro digestibility of protein and starch in controlled fermentation and mechanical drying of the Masyaura was comparable to sun-dried Masyaura. Sulphur amino acids were the first limiting amino acids in Masyaura prepared by sun-drying or controlled fermentation and mechanical drying methods.

The relationship between structure and stability of 16 different kinds of natural pigment was studied in this paper. The factors affecting its stability were systematically studied, such as light, oxygen, temperature, metal ions, medium polarity and pH value. It showed that instability behavior of aromatic compound and aliphatic compound, fading or changing mechanism, main affecting factors and so on were essentially different, and a good many complementary traits of the two types of natural pigment and variable disciplines between theoretical arithmetic heat of formation of some natural pigments and their light stability were also discovered. So the classification of natural pigment by dichotomy is first put forward, which is to forecast, increase and improve the stability of natural pigment and promote the process of replacement of unhealthy synthesis pigment by natural pigment.

 Lactobacillus helveticus ATCC15019 is a kind of new probiotics which has the antihypertensive function. The cryoprotective agents of Lactobacillus helveticus ATCC15019 during lyophilizing were studied by single factor, orthogonal and uniform experiments. The components and dosage of the cryoprotective agents were ascertained. The results indicated that the cryoprotective agents show obvious effect on increasing the survival rate of Lactobacillus helveticus ATCC15019. When using the combination of 10.4% trehalose and 4% sodium glutamate and 11.2% skim milk , the cryoprotective agents show the most effective effect with the survival rate reaching 86.7%.

The thermo stable xylanase from bioengineering bacterium 1020 was purified to electrophoretic homogeneity by heat treatment and Ni-NTA chromatography. The optimal conditions are: heat treated at 70℃ for 30min, and purification factor 4.9. Only one step chromatography of Ni-NTA makes xylanase up to electrophoretic homogeneity. The optimal temperature is 110℃, and can hold whole activity for 8h at 70℃ and 40% activity at 100℃ after 5h. Among the ranges from pH6.0 to pH10.0, the enzyme shows high activity. Low concentration of isopropyl alcohol accelerate enzyme activity while Hg2+ inhibits it.Mcihaelis constant of the enzyme is 0.55mg/ml, and Vmax is 14.26μmol/min·mg for the oat spelt xylan.

In this study the cross-linked hydroxypropylated starch was synthesized from tapioca starch through the reaction of starch with propylene oxide and sodium trimetaphosphate (STMP). The transparency, freeze-thaw stability, anti-acid capability, high temperature-stability, and rheology characteristics were investigated. The effects of the cross-linkedhydroxypropylated tapioca starch to noodle was also studied. The results showed that the transparency, freeze-thaw stability, anti-acid capability, high temperature-stability and rheology characteristics are distinctly improved. The optimum cooking-time and cooking-loss of noodle after the addition of modified starch distinctly reduce.

The paper studied the extracting of flavonoids in loquat pit with microwave assisted extraction (MAE). The single factor and orthogonal design methods L9(34) were applied for the optimal technological conditions: m(ethanol)/m(loquat pit)=15, microwave power 296W and 3 times extracting with microwave for 120 seconds, and 50% ethanol. In these conditions, the yield of flavonoids is 1.41%. As compared with tradition ethanol extraction, the microwave extraction is a rapid method with higher yield. At the same time, a linear relationship exists between scavenging of hydroxyl radical and the extracting of flavonoids in loquat pit (R2=0.9865).

The water content of fresh litchi fruit and different processing-stage products were analyzed. The color changes of the products were determined by colourimeter. The changes of fructose, glucose and sucrose in different samples were analysedby HPLC. It was found that sucrose content decreases, especially in the first two stages, where as almost no change occurrs in the final stage. The contents of fructose and glucose increase to the highest point in the second and final stage, while the browning effect of the products is obvious. The degree of glucose and fructose maillard reaction is almost equal.

 Four drying methods including air drying, vacuum drying, freeze drying and spray drying on momordica charantia (MC) were compared. Through observing four kinds of dried powders of MC with a microscope and microencapsulating process of MC as well, it was found that MC spray-drying powders existed in an agglomerating form, leading to good dissolution capability. The encapsulated microcapsule with MC cellulose and dextrin acted as continues phase, and its lipid as distract phase and with the emulsifier distributed evenly between water and oil, leads to a stable microencapsulation system.

The rheological properties of Ginkgo biloba L. starch (GBLS) were primary studied. The results showed that the apparent viscosity of Ginkgo biloba L. starch paste solution is higher when the concentration increases and heating temperature decreases. Their starch paste property is in accordance with the Not-Newton fluidity law, and being of a different degree of thixotropy. Comparing with the corn starch, the settling capacity of 1% Ginkgo biloba L. starch is faster, with the settle value 30%(V/V). The rupturing capacity and the modulus of elasticity of 6% Ginkgo biloba L. seed starch gelatin are 1.801N and 0.181×105N/m2 respectively.

 Kombucha is a kind of symbiosis with yeast and acetic acid bacterium. In this paper, effects of ultimate pH value and cellulosic pellicle membrane were studied with difference tea-brothes, carbon sources, nitrigen sources, initial pH values, ion intensities, temperatures, cultivating modes in tea fungus fermentation with traditional cellulosic pellicle as fermentation starter. The results were showed as following: supplement of ethanol and peptone, pan cultivation have prominence effects on forming cellulosic pellicle, the final pH value has negative correlation with forming cellulosic pellicle.

The rheological properties of mung bean starch dough at different temperature(20, 30, 40 and 50℃), different moisture content(44%,47%,50% and 53%), different starch paste content(0%, 12%, 24%, 36% and 50%), different shear rate(0.1, 1,10, 100 and 500s-1) and temperature rise from 20℃ to 60℃ at a constant shear rate were studied. The results showed that the mung bean starch dough with moisture content 47%, starch paste content 24% with shear rate from 10s-1 to 100s-1 were regarded as the optimal dough to mix round, feed, hang in making starch noodles. The rheological properties of mung bean starch dough were explained by Power Law equation, Cross equation and Hreschel-Bulkley equation. Among these equations, Cross equation was more suitable to rheological properties of mung bean starch dough than Power Law equation, while Hreschel-Bulkley equation was suitable to pure mung bean starch slurry and supplement explaining rheological properties of mung bean starch dough at other conditions. We had also discussed the rheological mechanism of mung bean starch dough by the tropism theory of granule in flow field, the dilantancy phenomenon and the thixotropy flow phenomenon.

Artificial neural network model for chitosan-alginate microcapsules was established on the basis of selecting input- output units, pretreating data, determining transfer function and choosing training function. The network structure is five neurons input layer, three neurons output layer and hidden layers with the number of neurons 12. The trained network has a high generalization, and the error between the predictions and the real values is less than 4% and can take the place of real experiment. The works provide a basis for optimizing process parameters.

In order to get theory basis for Ginger devolopment, the flavoloid was extracted grandely with organic solvent, and the reduction and the elimination effects as well as the fat anti-oxidation of ginger flavonoid were determined. The results showed that the ginger flavonoid had higher reduction energy more than BHT and PG, the 50% elimination value to ABTS+, DPPH·, ·OH, O2-·were 1.3, 23.2, 40.1, 84.0μg/ml. But it was slightly lower than in the oil peroxide value determination PG, But compared to BHT is remarkable high.

Alcohol dehydrogenase (ADH) of Rhizopus oryzae is a kind of intracellular enzyme, it catalyzes the transformation of pyruvate to ethanol, which resulting in a decrease of pyruvate flux to target product of L-lactic acid. In this study, the crude ADH preparation was obtained from mycelium of Rhizopus oryzae As 3.3461 and its properties were investigated. The results indicated that the optimum reaction temperature of ADH is 25℃, its activity decreased rapidly when temperature was above 30℃. The pH value of reaction solution also had a marked influence on ADH activity, the optimum pH was 7.5. Addition of 1μmol EDTA, Mg2+, Ca2+ or Zn2+ to reaction solution could reduce the activity of ADH. The Km constant of ADH based on the substrata of acetaldehyde was 6.90×10-4mol/L.

 High quality special starter for fermented meat plays an important role in the production. Lactic acid bacteria Pediococcus parvus M7 was isolated and identified from the fermented meat, and the optimal conditions for fermentation, freeze- drying and concentrated culture were studied. The results showed that under the optimal incubation temperature 30℃, using 1# simplest medium and 2mol/L NaOH as neutralizer to control pH at 7.0, the live cells of Pediococcus parvus M7 can reach 3.5×109CFU/ml after 16 hours. Sucrose is the best frozen protector and the live cells can reach 1.0×1011CFU/g after freeze-drying. The results of animal toxicity experiments prove that the starter is nontoxic.

Based on the processing theory of Chinese traditional and foreign fermented meat products, with modern fermented technology, the processing technique of fermented western ham was studied. The fermentation experiments with L.plantarum, L.sake and P.cerevisiae as starter cultures showed that the optimum fermentation conditions are: 35℃, 107CFU/g, Ls:Lp:Pc=2:3:3, 48h, and RH 75%～85%. The physiochemical properties of fermented western hams were also studied.

Rehydration characteristics and edible quality of traditional instant rice are the main points of restricting the popularization since its initiation. Therefore people have made unremitting efforts its improvement. The objective of this paper was to make a fresh start with high temperature-high pressure-short time extrusion technology to produce‘ engineering rice’, a further type of reformed instant rice with well rehydration characteristics and better edible qualities and with nutrition-fortified attributes that would be acceptable to different levels of consumers. Effects of glyceryl monostearate(GMS), sodium stearyllactylate(SSL), and lecithin(LC) on physicochemical properties of extruded rice flour and rehydration characteristics of the engineered instant rice showed that the degree of starch gelatinization(DG) and water-soluble carbohydrate(WSC) of the extrudates decrease with the increase of added emulsifier in general. Expansion, warter-soluble protein(WSP), and water absorption index (WAI) of the extruded rice flour, and rehydration rate and hardness of the engineered instant rice increase with the increase in added GMS, but the stickness of instant rice rises with less than 0.8% GMS, decreased with higher than 0.8%. WSP and WAI increased with the increase of added SSL, but expansion of extrudates changed little. Expansion of extrudates and WAI rised with LC increase, but WSP changed little. Rehydration ratio of instant rice rised, but hardness and stickness decreased when LC and SSL less than 0.8% compared with the control sample.

Soymilk was prepared with soy thermally treated respectively at 95, 121 and 140℃ for various time lengths. Three aglycones of soy isoflavones, namely genistein, daidzein and glycitein in soy granule and the heat-processed soy milks were assayed with HPLC method to compare their thermal reliability. The results showed that at 95℃, genistein exhibits thermal reliability during the whole 60 minutes, whereas daidzein and glycitein are found degraded with the T(loss 0.5) values (time to be decreased by 50%) of 1442s and 453s respectively, indicating the order of thermal stability as: genistein>daidzein> glycitein. At 121 and 140℃, all the three aglycones are found degraded. The T(loss 0.5) values of daidzein, glycitein and genistein at 121℃ are found to be respectively 26.36, 37.88 and 1015s, while at 140℃, these T(loss 0.5) values for daidzein, glycitein and genistein are shortened as 6.94, 8.47 and 369s respectively. The results indicat that their thermal stability is in the order of genistein>glycitein>daidzein.

The bio-accumulation of Spirulina with Cr, Zn, Se was studied. It was found that all of these trace elements can be bio-enriched by Spirulina, and they can be interacted each other in bio-accumulation. Besides Se(Ⅳ) showsd its stimulation to the growth of Spirulina and the accumulating of expolysaccharides (EPS) when its concentration is lower than 400mg/L, otherwise, the growth is restrained. The maximum of EPS is 18mg/L when the concentration of Se(Ⅳ) reaches 300mg/L, in comparison with 11mg/L EPS for the control group (without Se).

In this paper, amygdalin was extracted by water and determined by ultraviolet spectrophotometry. The solvent was methanol, the detection wavelength was 219nm. And the effects of the ratio between amygdalin and water as extracting solvent at different solid-liquid rates, the soaking time and the length of extracting time were discussed. The experimental results indicated that the concentration is in the range of 0.01～0.10mg/mg with the r as 0.9996. The recovery is from 99.751% to 102.124%, and the coefficient of variation is 0.9749%. This method is rapid, simple, stable and accurate, reliable; the effectiveness orders with different ratios of amygdalin and water are: extracting time>solid-liquid ratio>soaking time. The optimum technological conditions are: extracting time 20min, solid-liquid ratio 1:10, soaking time 30min and 2 times extract.

Blanching of dehydrated amaranth was studied. The effects of different blanching conditions, including tempreture, time, pH, concentration of salt, concentration of sucrose and different metal ions on the preservation rate of VC and the contents of crude protein of the dehydrated amaranth were analysed. The study showed: increasing the salt concentration can protect VC but induce losses of crude protein; addition of sucrose can increase the preservation rate of VC while low concentration of sucrose can caused losses of crude protein but high concentration can inerease the content of crude protein.

Using prawn hydrolyzed products and Maillard reaction to prepare prawn flavoring essence, the uniform designs were studied to arrange reactions and find the optimized conditions for the system. The optimized conditions are: temperature 115℃; time 37min; hydrolysis products 40.00g; glucose 6.00g; glycine 2.70g; methionine 1.90g; proline 3.00g; alanine 3.00g; arginine 2.90g; and yeast extract 4.00g.

By HPLC equipped with PDA, all E-lutein and E-zeaxanthin in foods were readily separated on a C30 column under following conditions: YMCTM Carotenoid S-5 column (4.6×250mm); mobile phase A= acetonitrile-methanol-spasmolytol(75: 25:0.05); mobile phase B=methyl tert-butyl ether-spasmolytol (100:0.05); linear gradient: B increased from 0 to 55% in 20 minutes at the flow rate of 1.0 ml/min; PDA wavelengths range: 260～700nm and sample injection volume: 20μl. According to their chromatographic behavior and spectral characteristics, two fractions, all E-lutein and E-zeaxanthin are all identified. These results form the base to quantify those two fractions with C30-HPLC-PDA.

Today, brewers are increasingly making use of hop extracts with supercritical CO2 extraction. These products consistently better guarantee quality and significantly longer stability than those of natural hops, and permit a higher utilization rate of hop compounds. The effects on the contents of hop polyphenols in technical parameters with supercritical CO2 extraction on hop were studied. It showed that at the temperature of 40℃, a higher operating pressure(more than 25MPa) result in a higher content of hop polyphenols in extraction. Meanwhile, the conditions of hop polyphenols extracted from spent hop material derived from waste residues of supercritical CO2 extract were optimized. The mix-solvent of acetone-water (50%, W/W) was more propitious to obtain higher levels of polyphenols. The developed method is shown to be effective on enhancing comprehensive utilization of hop.

This paper studied the lactic acid bacteria cell immobilized on sodium alginate and its effect on accelerating ripening of cheese. Results from starter lactic acid bacteria cell immobilized with sodium alginate showed that WSN, TCASN and PTASN increase steadily as the ripening period advanced for all cheese treatments. The cheese contains 106CFU/g immobilized lactic acid bacteria with more pronounced amounts of water soluble nitrogen (WSN), trichloroacetic acid soluble nitrogen (TCASN) and phosphotungstic acid soluble nitrogen (PTASN) than the control batch. During early ripening, the acid value(ADV) of cheese varies little, while increases obviously after 45 days. This may be due to the slow release process of immobilized lactic acid bacteria during ripening. Results from organopleptic evaluation showed that cheese contained 105CFU/g immobilized lactic acid bacteria develops a strong flavor with firm texture after 60 days ripening, the ripening time shortened about 30 days.

 The process of drying banana puree was studied by using GZD-S continuous vacuum belt dryer. The affecting factor such as temperature, vacuum degree, material quantity, and velocity of conveyer belt etc were investigated. The key parameters were optimized. Moreover, the drying processes of banana powder or of other dry products by using continuous vacuum belt dryeri s practised.

Milk protein from cow milk was continuously hydrolyzed in an enzyme membrane reactor to produce infant formulas. Trypsin was used as the hydrolyzing enzyme to modify the protein. Optimum parameters during the CSTMR’s operation were temperature 45℃, pH8.0, enzyme substrate ratio 1.84%, substrate concentration 0.4%, and pressure 0.05MPa. Through SDS- PAGE analysis, it was found that the hydrolysate contains less proteins than the unhydrolysate, especially the αs- casein is 90% hydrolyzed and over 50% β-lactoglobulin from milk serum is degraded.

The ultrasonic extraction method was used for extracting flavonoids in onion skin, the optimum extracting conditions were investigated. The flavonoids in onion skin were determined by sepctrophotometry. The results show that the recovery is 99.6%～105% and the coefficient of variation is 0.18%.

In this paper, the technology of Se centent of the yoghourt in Se-enriched and activated Lactobacillus was studied. As a result L9(33) orthogonal test indicated that the optimum conditions of technology were confirmed: inoculation rate 9%, 8% sugar added, fermenting temperature 41℃ and fermenting time 5h. In this yoghourt, the content of Se reaches 0.45μg/ml and the content of translating Se is 0.4157μg/ml with translating rate 92.43%. It is about 450 times higher than the content of Se in common yoghourt.

This paper studied the processing technology of sweet water Physalis pubescens L. can. This study made a number of tests and chose the full maturity fruits of Physalis pubescens L., with vacuumization treatment, low temperature, and short time sterilization. The processed products become yellow fruits of crisp taste and strong smell, with high content of VC. The rate of dilation is 1.9%. The guide line of microorganism index in non-swell can fulfil the country’s standard.

The food grade proteases such as Pepsin, Trypsin, ProtamexTM were twined to prepare high yield of Gln-bound peptides from wheat gluten. At first Trypsin, Pepsin and ProtamexTM were respectively determined their proper initial pH value, temperature, enzyme concentration and substrate concentration for wheat gluten hydrolysis. Then the wheat gluten was hydrolyzed with enzyme twined. The amino nitrogen content and the average amino acid numbers of peptides in hydrolysates were analysed, and the yield of Gln was determined by HPLC. The result showed that the combination of Trypsin and Pepsin performed a better hydrolytic effect on gluten. The optimum conditions are as follows: Trypsin at pH8.0, 50℃, S%=12.8% (W/V) and E%=9%(W/W) for 6 hours, then Pepsin at pH2.0, 40℃ and E%=5%(W/W) for 5 hours. The final average amino acid number of peptides in the hydrolysate is 2.20. The yield of Gln in peptides of Trypsin combined with Pepsin is 60.43%, the highest of all. It is the best combination for processing Gln-bound peptides from wheat gluten.

The sensitivity and the limit of detection(LOD) of phytoesterase on organophosphate pesticides were studied in this paper. The results showed that phytoesterase is not only very sensitive to organophosphate pesticides but also its LOD is much less than the maximum residue limits (MRL) as nation all specified. So, we concluded that the phytoesterase obtained can be used for the rapid detection of pesticides residues.

Ammonium sulphate sedimentation combined with DEAE Sepharose Fast Flow chromatography for B-phycoeryth-rin (B-PE) purification from the red alga Porphyridium cruentum was established in this paper.The rusults showed that after precipitation with 65% saturated ammonium sulphate for two days and purification with chromatography, the purity of B- phycoerythrin reaches A545nm/A280nm=3.0. However after precipitation for two months, the high purity of B-phycoerythrin can be obtained by only one-step chromatography to reach 5.37 and can fulfill the purity standards as 4.5. This suggests that 65% ammonium sulphate has a high selectivity on B-PE. The effect of precipitation process intensely affects influenced the purity of B-phycoerythrin. The absorption spectrum and the fluorescence spectrum of producetion are both in accordance with characteristics of B-phycoerythrin. Native-PAGE showed only one single dark ribbon which means that B-phycoerythrin is homogeneous. SDS-PAGE appeared two ribbons, one is α- and β-subunit with molecular weight about 16～18kD, while the other one is γ-subunit with molecular weight about 31kD. At the same time, capillary electrophoresis and laser induced fluorescence method are both established for fast analysis on B-phycoerythrin purity. The result shows one single peak that means capillary electrophoresis method is highly effective for analysis on purity of B-phycoerythrin.

This article studied the extraction of capsaicin from capsicum products by ultrasonic processing, then the capsaicin was determined by high performance liquid chromatograph(HPLC).The HPLC system consisted of Agilent Zorbax SB-C18 (5μm,250mm×4.6mm), with column temperature 30℃, and the ultraviolet detector 280nm. The mobile phase was V(Methanol): V(H2O)=80:20 with a flow rate of 0.8ml/min, and the sample volume was 10μl. The result showed that the method of ultrasonic technique is easy, the extraction rate is high, and the result is satisfactory.

A high performance liquid chromatography (HPLC) method for the flavonoid assay in Lithhocarpus polgstachrch Rehd was studied. The flavonoid was extracted from the sample with 80% of ethanol by heated reflux. Then the extract was degreased by solid phase extraction with Sep-Pak-C18 cartridge. The flavonoid was separated on a Nova-Pak-C18 chromatogram column (3.9×150mm, 5μm), with methanol and 0.05mol/L potassium dihydrogen phosphate buffer solution as mobile phase at 60:40 (V/V), and monitored with the photodiode array detector at 360nm. The recoveries of the flavonoid are 97%～103%, and relative standard deviations are 0.87%～2.2%.

Hapten clenbuterol was conjugated with Bovine Sera Albumin (BSA) and Ovalbumin(OVA) by diazotization to produce immunogen BSA-CL and OVA-CL used for immunizing rabbit. The rabbit antiserum was purified with ammonium sulfate fractionation to prepare polyclonal antibody against clenbuterol. An indirect enzyme-linked immunosorbent assay (ELISA) was developed to detect and quantitate clenbuterol. The sensitivity of the assay is 1.452μg/L, and the standard curve is linear from 7.26 to 90.75μg/L.

In this article, the species-specific PCR and real time PCR were developed to detect the 16S～23S rDNA internal transcribed spacer (ITS) of E. sakazakii. One pair of specific primers were designed by sequencing the ITS of six strains ofE. sakazakii and BLAST of GenBank. The specificity of the PCR and real time PCR methods were tested against a panel of 18 different bacterial strains. All of the E. sakazakii strains generated positive signal, and no cross-reaction was observed with non- E. sakazakii strains in the PCR and real time PCR. Sensitivity of the detections is (2.2～5.4) CFU/100g dehydrated powdered milk with the selective enrichment. The comparative tests indicated that both results of the PCR and real time PCR are consistent with those of the FDA BAM by detecting 110 pieces of dehydrated powdered milk. This study demonstrated that the PCR and real time PCR methods are reliable,rapid and deserved to be generalized and applied to routine detections.

Sesamin and sesamolin in sesame oil samples were quantitatively determined by high performance liquid chromatog- raphy with Hibar RT250-4 column, using a mixture of CH4O-H2O(75:25, V/V) as mobile phase and DAD at 280nm.Good linear relationship was acquired within the range of 10～100μg/ml. The recovery of sesamin was 101.1% and sesamolin 100.2%, and the relative standard deviation was 2.31%(sesamin), 3.05%(sesamolin). The lowest detection limit was 1.5μg/ml(sesamin), 2.5μg/ml (sesamolin)in the condition of S/N=3(according to the concentration of the sample). The content range of sesamin was 0.35%～ 0.72%, and the sesamolin was 0.32%～0.48%. The method is rapid, simple, accurate and reproducible.In oil process, the strength of baking affects directly on content of sesamolin.

The nutritional ingredients of Artemia were studied. The effective constituents of Artemia oil in two distillates, separated by molecular distillation, were analyzed by gas chromatography-mass spectrometry. 18 compounds in off-odor fraction(distillateⅠ)were identified, and their relative contents were determined. The major constituents are found to be butyrolactone, 7-propylidene, decane- 2, 9-dimethyl-, undecanoic acid, and oleic acid with the relative contents of 31.65%, 15.20%, 8.76%, 3.36% and 4.78% respectivelye. 15 compounds in distillateⅡ were identified with the content about 71.60%, and the relative content is 85.11%. The major constituents are found to be palmitic acid, oleic acid, eicosapentaenoic acid, and linolenic acid with the relative contents of 26.86%, 35.35%, 3.45%, 3.03% respectively, and the polyunsaturated fatty acids have the content of 40.34%with the relative content of 47.95%. It was indicated that the fatty acids are concentrated efficiently with the total content of 84.21% by molecular distillation, meanwhile the fragment peek of impurities have fewer interference by assayed GC-MS.

Diethylstilbestrol is artificially produced and widely used estrogenic hormone in stockbreeding production. In the long period of using DES, the seriousness of toxic hazard to the genital system has been discovered. In this experiment the three methods of HPLC, FS, CZE were compared in order to find a highly sensitive, quick and feasible method especially suitable for detecting residue quantity of DES in animal tissues. The results showed that the minimum detectable quantity of HPLC and FS was 6.25 ×10-2 and 8.04×10-2 mg/ml respectively. The CZE was characterized by being quick, economic, simple, accurate with, littlequantity of reagent required and small liquid waste disposed, so only slightly polluted. Hence accding to the actual national conditions, the CZE is an effective and feasible method applicable in grass roots.

Four purine bases were separated by reversed-phase ion pair chromatography. The optimized conditions were: 254 nm by UV detector with water: methyl alcohol :acetic actd: tetrabutylammonium hydroxide (883.5:100:15:1.5 respectively) as mobile phase and flow rate at 1ml/min. The average recoveries of four purine bases was 91.2%～100.3%, with the accuracy of the method as RSD of all four purine bases around 1.41%～2.42%. Purine compounds in beer were pre-hydrolyzed to purines by perchlorate acid, with the optimal conditions as beer: perchlorate acid (1:2) for 30min at 100℃.

It’s a new method for simultaneously determination of 11 phenolic acids in blueberry wines by high performance liquid chromatography was studied. Chromatographic separation was performed with LiChrospher 100RP-18e(250×4.0mmID,5μ m) by using the mobile phase gradient elution of methanol-acetic acid mixture at 30℃, flow rate at 1.0ml/min and detection wavelength at 280nm. It was successful to separate the 11 phenolic acids with a high recoveries of 11 phenolic acids (>89%), also a lower detection limit. The content of 11 phenolic acids in blueberry wines of different manufactures were also determined.

Salty fish products are often antisepticised through being marinated in organophosphorous pesticides such as trichlorphon, dichlovos and methamidophos, which endangers lives of people. A method was introduced in this paper to detect the residues of the three pesticides in salty fish products by GC. Fish tissue was equalized by agitator and was marinated in the solution of acetone/dichloromethane (1:1) that extracted the residue of organophosphorous pesticides in Cirrhinus molitorella fish products-one kind of salty fish products; then the result was analyzed quantificationally by external standard method. The results showed that the minimum detection limit was 0.002mg/kg with high separated degree and wide linear relation if the sample was about 0.5g. The results indicated that the recoveries were from 75.6% to 89.3%, relative standard deviation from 3.3%～7.0% and coefficients of variation range in 1.05%～10.12%. The method was a quick and practical analysis detection method suitable for the requirement of residue determination of pesticides completely.

Acrylamide in fried instant noodle was determined by gas chromatography/mass spectrometry. With the aid of the methyl acrylamide as an internal standard, acrylamide was derivatized through bromination and determined by GC/MS. Multi- method of GC/ECD, GC/FTD and GC/MS method were used to identify the target substance and quantify the acrylamide. The recoveries obtained from samples spiked with standards at the levels of 37.5μg/kg were in the range of 70.9%～87.6% and relative standard deviations (n=7) is 9.8%. Linearity of peak area was obtained over a wide range of concentration (0.05 to 5000g/L), and the correlation coefficient was greater than 0.999. The method is better than gas chromatography method and is reliable, selective and reproducible. It can be used in research of the acrylamide in fried instant noodle.

 Objective: To observe the hypoglycemic effects of royal jelly in vitro and in vivo. Methods: HepG2 cells, the phenotype of which is similar to that of the human hepatocytes, were used to assay the 24h, consumption of glucose in cultured fluid. MTT assay was used to monitor the proliferation of the HepG2 cells. The experimental diabetic mice induced by alloxan well established and determined with the changes of blood sugar in diabetic mice. Conclusions: Royal jelly could increase the glucose consumption of HepG2 cells and enhance the glucose consumption in synergism with insulin. Lyophiled royal jelly could also decrease significantly the blood sugar in alloxan-induced diabetic mice.

【Abstract】 Objective: To observe the effects of catechin microcapsulation on WT1 expression in rats with nephrotic syndrome induced-adriblastine. Methods: 112 female SD rat are randomly distributed respectively in control group, nephrotic syndrome group, dexamethason group, VE group, catechin group and microcapsule group. Catechin microcapsule is made by the way of mist spray dehydration and nephrotic syndrome rats are caused by injecting adriblastine. Before rats killed, we collect blood and kidney tissue, Podocin expression in kidney is observed by indirect immunofluorescence. Podocin mRNA expression in kidney is observed with RT-PCR. Results: Expressions of Podocin on foot process in the other groups are all lower than that of the control, while by the the 6th, there is no significant difference between that of the Dexamethason and the control, and it was higher in the catechin group and the catechin microcapsulation -treated group compared with that of the VE group. When the former two groups were compared, that in catechin microcapsulation -treated group was higher than that in catechin -treated group. Podocin mRNA expression were accord with Podocin protein expression. Conclusion: Catechin microcapsulation could up-regulate Podocin expression of protein and gene in rats with nephrotic syndrome induced-adriblastine, the technology of microencapusulation could help to upgrade the biologic effect of catechin.

To investigate the inhibition effects of ginkgolic acids on U937 cells in vitro and its anti-tumor mechanism. Method: The growth inhibition effects of ginkgolic acids on U937 cell were assayed by MTT method. Changes of U937 cell morphologic character were observed under laser focusing microscope. Bio-chemistry characteristics of cell apoptosis was observed by DNA agarose electrophoresis. Apoptosis rate of U937 was analyzed by FCM. Result: Ginkgolic acids shows obvious inhibiting effect on cell growth after culturing U937 cell with it for 24～48h. Exposure U937 cell to ginkgolic acids for 28h, that ginkgolic acids make the U937 nucleolus shrink in volume, darken in color, distort in shape. U937 cells show morphologic characteristics of cell apoptosis. U937 cell DNA appeare DNA ladder type in agarose electrophoresis. Exposing U937 cell to 10.0μg/ml ginkgolic acids for 40h, the apoptosis rate is 14%. Conclusion: Ginkgolic acids show an anti-tumor activity through inducing apoptosis in tumour cell.

Objective: To study the protective effects and mechanism of EGCG (Epigallocatechin-3-gallate) on focal brain ischemia injury in rats. Methods: The ischemia model was created by right middle cerebral artery occlusion(MCAO). Rats were randomly divided into five groups. The EGCG groups were treated by EGCG 30min before MCAO. The sizes of cerebral infarction were measured after 6h of MCAO. The content of Ca2+ and excitatory amino acids in brain tissue were also determined. Results: The sizes of cerebral infarction of EGCG groups are less than that of the ischemia group. The contents of Ca2+ and excitatory amino acids of EGCG groups decrease more significantly than those of the ischemia group. Conclusion: EGCG may have the protective effects on focal brain ischemia injury in rats through reducing the content of Ca2+ and excitatory amino acids in brain tissue.

The mutagenic cell-L5178Y-3.7.2C cell-was treated with different concentrations of acrylamide (0.10, 0.25, 0.50 and 0.75mg/ml respectively). The results showed that with the increasing of the concentration of acrylamide, Relative Suspension Growth (RSG) decreases, and tk locus mutation frequency increases. Moreover, tk locus mutation frequency induced by 0.5, 0.75mg/ml of acrylamide is dosage-dependently higher than spontaneous mutation frequency. The results suggested that the acrylamide induces mutagenicity at higher concentration.

Objective : To investigate the effects of Compound I abstracted from ling ling pellet on human Hela cell so as to explore its mechanism. Methods: Growth inhibition was assayed with MTT. The morphological changes of Hela cells induced by compound I were observed with transmission electronic microscope and phase contrast microscope. Cell division cycle distri- bution and apoptosis affected by compound I was determined with flow cytometry. Results: The growth of human Hela cells is significantly inhibited which display strong in a dose and time-dependant manners against and induced apoptosis of Hela cells. Hela cell with estimated IC50 values of 10.9mg/L, concentration of 25, 12.5, 6.25mg/L inhabiting rate is 52.04%, 34.44%, 23.72% after 30h of treatment with compound I. Concentration of 100, 50, 25, 12.5, 6.25, 3.125mg/L inhabiting rate is good correlation (r=0.9860, p<0.01). Expose of Hela cells to 25, 12.5, 6.25mg/L of compound I induced nuclear shrinkage, chromatin conden- sation and margination against nuclear envelope as seen in apoptotic cells. The follow cytometry profile revealed that treatment with different Concentrations compound I inducted apoptosis. Conclusion: Growth of human Hela cells was significantly inhibitory and apoptosis may play an important role in the anti-tumor effect of active compound I.

Purpose: To study extraction, purification and immunocompetence of Sargassum polysaccharides (sp). Methods: The SP was extracted with pretreating the Sargassum with ultrasonication for 15 minutes, then extracted 8h at 80℃, filtrated, certrifuged, condensed, and depositing the sulphated polysaccharides with alohol, and dried. Then the protein was eliminated by sevage, and the SP was purified by DEAE-cellulosecolume, dialysed, dried and doing the immunocompetence experiment. Results: The SP can increase the weight of the spleen of mice significantly (p<0.05), when the dose of polysaccharides reached respectively 20, 40 and 60mg/kg·d. It can increase the weight of the lymphonodi axillares significantly, multiplicate macrophage, quicken the cleanup speed of the lymphond nodule, strengthen the phagocytosis of monocytle-macrophages and increase the index of phagocytcis significantly(p<0.05). When the dose of polysaccharides is 40 and 60mg/kg·d, it will increase the weight of the liver of mise significantly, when the dose of polysaccharides is 60mg/kg·d.Conclusion: The SP can improve the immunocompetence.

Four different storage treatments were assayed. For treatment T, before harvest, grapes were sprayed with antiseptic agents microencapsulated with 0.2% Ethyl p-hydroxybenzoate, 0.2% Bromo-Geramium and1.5%β-cyclodextrin, and placed in a special polyethylene bag, with CT2 (SO2 tablet) in less than normal dosage and (4bags/5kg grape fruits were prepareds). For control CK1, grapes were sprayed with nothing. For control CK2, grapes were sprayed with distilled water and with CT2 in normal dosage 7bags/5kg grape fruits were prepared. For control CK3, the antiseptic agents sprayed just the same as treatment T, but without microencapsulation, and also with CT2 in less than normal dosage and 4bags/5kg grape fruits was prepared. After 180days of storage, treatment T group showed that the bleaching index, rotten fruit rate and stalk browning index all decrease by 68.32% and 67.91%, 65.93% and 66.12%, 25.73% and 37.08% respectively, in comparison with the controls CK1 and CK2. There is insignificant difference in fruit pedicel browning index. Both the fruit peticel and the spike browning indexes of treatment T decrease by 18.18%, 74.75%, 67.00% and 71.78% respectively in turn, in comparison with those of control CK3.

Development of food-grade vector is the key point to exploit the potential application of lactic acid bacteria. Selection markers are the important ingredient of the vector, and it is also a hot research spot of the genetics of lactic acid bacteria at present. In the article, the foreign and domestic food-grade selection markers system, including dominant selection markers and comple- ment selection markers were reviewed, in order to provide valuable references for the further study of the food-grade selection markers system.

This article summarized traditional degumming methods, and studied two degumming methods which have been developing rapidly: membrane degumming and enzyme degumming. With the research in progressing, the two advanced methods have been accepted gradually by research institutions and enterprises. The prospeet of markct development would be even better.

Nanomaterial and nanotechnology attract much attention for nanoparticles exhibite tremendous potential in biological activities compared with normality. Nanofood processing, nanonutriment preparation, nanomaterial packaging and detection are the hotspot research in the food industry. The advance and achievement in food nanotechnology and nanofood research in recent years were reviewed and dealed with in this paper.

The current framework of Chinese food safety standards was reviewed and some primary characteristics of this food safety standard system were summarized in this paper. And then, some suggestions were envisaged as reference for the near future worksr elated.

Anthocyanins are responsible for the red, purple, and blue colors of many fruits. They are water-solubility. Blood orange is the only breed of orange which contain anthocyanins. The quantitative methods, isolation and identification methods of anthocyanins from blood orange were reviewed in this article. The article provided a scientific basis for researching and developing blood orange anthocyanins as effective ingredients, exploiting and utilizing blood orange resource for further.