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Table of Content

15 October 2006, Volume 27 Issue 10
Study on Synthesis and Scavenging Radical Activity of Complex Chromium(Ⅲ)-Quercetin
YU Yan-Ying, Yu-Mei-Lan, Cao-Shu-Wen
2006, 27(10):  29-32. 
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 Having synthesized the complex Cr(Ⅲ) - quercetin([Cr(C15H9O7)2Cl·H2O]·7H2O) and characterized it with the methods of IR spectra, UV- spectra, thermal analysis and elemental analysis etc., the free radical (·OH, ·O2, DPPH·) scavenging activities of the complex were investigated in this paper. The results showed that free radical scavenging activities of the complex on OH·, O2· and DPPH· were obviously stronger than that of the quercetin.
Determination of Nanyang Color Wheat Paste’s Tensility and Evaluation of the Powder Quality
GAO Xiang-Yang, WANG Cui, RAN Hui-Hui, Zhang-Xiao-Ge, Qin-Xue-Lei
2006, 27(10):  32-35. 
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This article provides a scientific evidence for improving the varieties, adjusting the planting structure and their exploitation and use. The experiment determined the wet gluten, tensility of the paste, the content of absorbing water, and evaluated the powder quality by the national standard method, using Nanyang grey wheat, blue wheat and violet durum as the material. The results showed the forming time of the paste is 3.3~5.7min, the stabilization time is 2.0~6.2min, the tensility area is only 51, 57cm2 (except that of the grey wheat is 147cm2). These data are lower than common wheat. So, some use of Nanyang color wheat in the process of the foodstuff is limited. But, the exploitation future of the new varieties is extensive in the process of our traditional steamed food, cooked food, and the functional food.
Study on the Characteristics of Phenylalanine Ammonia-lyase in Yam
JIANG Li, Yuan-Huai-Bo, Zhang-Shi-Jie, Jiang-Han-Hu
2006, 27(10):  36-40. 
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 The kinetic characteristics of phenylalanine ammonia-lyase (PAL) in yam was studied. The results suggested that the optimum substrate concentration of PAL was 1mmol/L. The optimal pH range of PAL in H3BO2-NaOH buffer was from 7.6 to 9.2 and the optimum pH were 8.0, 8.8. PAL couldn’t bear alkali and acid, especially the former. The optimal temperature range of PAL was 35℃ to 55℃ and the optimum temperature was 45℃, its activity was easy blunt above 70℃. It indicated that PAL had some tolerance to high temperature. L-tyrosine and L-cysteine had inhibiting effects on yam PAL and the inhibitory effects increased with the rise in the concentration of the inhibitors. The inhibition by L-tyrosine was more strong and appeared to be competitive. L-cystine was no effect on the activity of the PAL.
Cloning and Sequence Analysis of N-terminal Gene of Major Allergenic Protein in Tartary Buckwheat
Zhao-Xiao-Zhen, Zhang-Zheng, Jing-Wei, Li-Yu-Ying, Wang-Zhuan-Hua
2006, 27(10):  41-44. 
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The N-terminal gene of major allergenic protein in tartary buckwheat (named TBb) was amplified from the total RNA of tartary buckwheat using RT-PCR and 5’-rapid amplication of cDNA ends (5’-RACE) methods. The TBb gene sequence consisted of 1005 nucleotides and a 960bp open reading frame (ORF) which encoded a protein of 320 amino acids residues. Results of homology analysis revealed that the TBb cDNA sequence shared 90% homology with the major allergenic storage protein and legumin-like protein of common buckwheat. The deduced amino acid sequence shared 84% and 76% homology with the legumin-like 13S storage protein and the major allergenic storage protein of common buckwheat respectively. The obtain- ment of the N-terminal gene of major allergenic protein in tartary buckwheat should lay an important foundation for further study of the tartary buckwheat allergen.
Synthesis and Characterization of Molecularly Imprinted Microspheres as β-estradiol Antibody Binding Mimics
ZHU Qiu-Jin, Tang-Jian, Dai-Jun, Gu-Xiao-Hong, Chen-Shang-Wei
2006, 27(10):  45-49. 
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The interaction of β-estradiol (β-E) with five monomers was detected using the UV spectrum. Spherical molecularly imprinted polymers (SMIPs) and Spherical non-molecularly imprinted polymers (CPs) of β-E were prepared with novel precipitation polymerization in heating inductive or UV irradiation, and MMA was selected as the functional monomer. For induction heating, a number of factors influencing particle size and uniformity was studied with an orthogonal experiment, and the two polymers morphology were observed by SEM. In addition, HPLC was applied to characterize recognition properties about SMIPs and CPs for β-E and 4-androstene-3,17-dione (And). The research implicated that addition of template β-E was benefit for uniformity of SMIPs of being suitable as a stuffing for immobile phase in HPLC, and the average particle size of β- E-SMIPs was bigger than that of CPs due to the hydrogen bind interaction β-E with MMA. Porogen MeCN and initiator AIBN respectively was the first-line factor of impacting on particle size and uniformity among the porogen, initiator and rotate speed three factors planned. On expressing the recognition effect on SMIPs from MeCN as porogen by HPLC, MeCN was superior to methanol as mobile phase and led to values of capacity factor and imprinted factor improvement. However, with decreasing the rate of β-E vs MMA from 1:4, 1:6 to 1:8 or applying UV irradiation, capacity factor and imprinted factor of SMIPs rose. Thus, recognition properties of SMIPs were able to be improved.
Effects of Antioxidants on the Anti-oxidantive Protection of Eucommia Seed Oil
MA Cheng-Jin, Huang-Qun, 欧Yang-Yu-Zhu, Yu-Ji, ZHANG Yong-Kang, Ma-Mei-Hu
2006, 27(10):  50-53. 
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The effects of temperature and time on the auto-oxidation of Eucommia seed oil and anti-oxidantive protection of several antioxidants in Eucommia seed oil were studied by Schaal experiment according to POV(peroxide value) of Eucommia seed oil. The results show that POV of the oil is affected by temperature and time greatly, and the effect of temperature is greater. The Antioxidant, combines with TBHQ(tert-butylhydroquinone) and PG(propylgallate), has good anti-oxidantive protection for the oil. TBHQ with PG and isoascorbic acid or critic acid exhibited great anti-oxidantive protective and synergistic effect in the oil. Isoascorbic acid is better than critic acid. When 0.02% TBHQ with 0.005% PG and 0.01% isoascorbic acid or with 0.005% PG and 0.01% critic acid is used in the oil, the assurance period of the oil could be prolonged from 2 months to 14~15 months in 20℃ respectively.
Changes of Biochemical Properties of Beef Skeletal Muscle Meat Stored at the Temperatrue Close to Cryoscopic Point
DE Li-Ge-尔Sang, Liu-Hui-Yan, Yan-Ru, Li-He, Cui-Li-Juan, Wang-Zheng-Gang, Lu-Shao-Yue
2006, 27(10):  54-58. 
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 Changes of the level of free Ca2+, ATP, total free amino acids, glycogen ,water losing rate of the skeletal muscle meat (LD, longissimus dorsi) of 30 beef, and the beef skeletal muscle treated wtih electricity stimulate and stored for 10 days at the temperature close to cryoscopic point(1~-1℃) were studied. The results showed that the level of glycogen, total free amino acids, dissolubility phosphorus, water losing rate changed significantly in the second day after slaughtered, but became steady after that, while level of Ca2+ increased in the third day .The graphs of changes of properties have been created. The correlativities among properties have been decided by Pearson analysis, correlativities between Ca2+ and dissolubility phosphorus, Ca2+ and water losing rate, dissolubility phosphorus and water losing rate, glycogen and total free amino acids, glycogen and dissolubility phosphorus all of correlation coefficients were at significant level(p<0.01), Ca2+ and glycogen was at significant level (p< 0.05), and the correlative equations have computed. It was concluded that rigor mortis initiated in 13.5 hours and terminated in 48 hours immediately after slaughtering by this research.
Effect of Ca2+ on Some Physiological Indexes and Contents of γ-aminobutyric Acid and Other Essential Substances in Germinating Brown Rice Immersed into Aerobic Water
HAN Yong-Bin, Gu-Zhen-Xin, Jiang-Zhen-Hui
2006, 27(10):  58-61. 
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Immersed into the solutions containing 0.5, 2.5 and 10.0mmol/L Ca2+ respectively and aerated at the speed of 1.50L/min, brown rice germinated. The growth status, respiratory density of and several compounds contents in germinating brown rice were observed and assayed. The results suggested that Ca2+ could play double roles in brown rice germination,i.e. 0.5mmol/L and 2.5mmol/L Ca2+ could accelerate the growth of brown rice shoot, but 10mmol/L Ca2+ inhibit this process. Itwas also observed that three Ca2+ concentrations mentioned above all enhanced respiratory density of germinating brown rice, increased γ-aminobutyric acid(GABA) contents and impeded the accumulation of Glu in germinating brown rice. These indexes above were dependent on Ca2+ concentration. But on the contents of soluble proteins, free amino acids, starch and reducing sugar, Ca2+ concentration had little effect.
Study on the Distrbution and Combined of Forms Element Selsnium in the Pumpkin
LIU Xin-Ping, Zhang-Chi, Zhou-Da-Zhai, Mao-Liang
2006, 27(10):  61-64. 
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This article studied the combined forms and distribution of selenium, the extraction and separation technology of macromolecule containing selenium in pumpkin. Uses the distilled water, the thin salt, the ethyl alcohol, the thin alkali to extract separately in turn, the polysaccharide was selected with hot water immersion extraction. After that, selenium was assayed with the atomic absorption spectrophotometric method. The results indicated that, in the pumpkin, the main Se-containing components are Se-protein and Se-polysaccharide, occupying the total the selenium 45.76% and 27.47%. In Se-protein components, alkali- soluble protein has the highest selenium content, which occupies the total selenium 46.34%. Thus, the Enshi rich selenium pumpkin is extremely good function food or the drugs, having huge developmental potential.
Analyzing on the Amino Acid Composition and Heat Dynamics of Garlic Alliinase
LI Yu, Xu-Shi-Ying
2006, 27(10):  65-68. 
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In this paper amino acid composition of garlic alliinase purified with Sephacryl S-200 column was analyzed. Apparent activation energy and heat inactivity dynamics were also studied. The results showed that the content of acidic amino acids were higher and among them the content of Asp was the highest, and its mol percentage content could reach 15.51%; the alliinase catalyzed reaction could perform at lower temperature and alliinase was temperature intolerance.
Study on Chemical and Spectral Characters of Yellow Pigment of Jasminum Nudiflorum Lind
TANG Lin, Yu-Yang
2006, 27(10):  68-72. 
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The paper makes an analysis of the basic components of the yellow pigment from Jasminum Nudiflorum Linde with thin layer chrornatography, chemical reaction, UV-visible absorption spectrum, IR spectrum and HPLC. The results indicate that the chief chemical components of Jasminum Nudiflorum Linde consist of flavonoids and carotenoids. One is the rutin, the other is carotenoids consisting of double bond, carbonyl and hydroxyl.
Study on Arch Destruction of Powder Food during Vertical Vibration
CHENG Xu-Duo, Yang-Guo-Feng, Wen-Ji-Hua
2006, 27(10):  72-77. 
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Characteristic which a contain with a hopper filled with powder food is subjected vertical vibration is investigated. The powder food in the contain is divided into layers of the same mass, assuming each two adjacent layers connected by a spring and a frictional damper and the bottom of the contain subjected a vertical vibration. Vertical vibration of cohesion powder foodsystem is modeled as vibrator-spring-damper system. Choosing displacement of each layer regard as generalized coordinates of the system, Lagrang’s equations of the system are established. Furthermore, the methods of determination of parameters of the model are given, criterion for arch destruction during vertical vibration is derived. The numerical results of calculation of the model are given and are compared with the test data by Ge et al. The numerical results agree with the test data. The numerical results show the system possesses a resonant frequency, and during resonant vibration, the accelerations of layers of powder food are the largest. The numerical results also show during vertical vibration of the resonant frequency, the acceleration of each layer of powder food is not the same, and only when the layer that arch locate at vibrate in the largest acceleration the energy for arch destruction is the smallest.
Study on Stability Effect of pH and Fe3+ on Pokeberry Pigment
Yang-Zheng-Shui, Luo-Xian-Hua, Yu-Jian-Sheng
2006, 27(10):  78-80. 
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This article studied the stability effect of pH value and Fe3+ on pokeberry pigment. The results indicated that, the pokeberry pigment is stabler on the pH5.0 condition, the stability reduces on acidity and in the alkalinity condition, In the citric acid - sodium hydrogen phosphate buffer solution, as a result of formation of the reddish purple color Fe3+- citric acid complex compound, the existence of Fe3+ has effect on increase of pokeberry pigment corlor.
Effect of Tea Polyphenols on Stabilization of Photosensitivity Oxidation and Ultrasonic Radiation of Oneothera Biennis Oil
欧Yang-Yu-Zhu , Ma-Cheng-Jin, Huang-Qun, Li-Zhi-Ping, Duan-Zan
2006, 27(10):  81-83. 
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The tea polyphenols, extracted from tea, is natural antioxidant inhibitor with optimal resistance to oxidation capability. Using peroxide value (POV) and acid value for object, the stabilization of Oneothera Biennis oil on ultraviolet light and ultrasonic radiation with tea polyphenols addition was investigated by anti-oxidation experiment. The results show that during ultraviolet light for 7 hours with 10×10-6, 20×10-6, 30×10-6, 40×10-6 and 50×10-6 of tea polyphenols, the peroxide values (POV) of Oneothera Biennis oil addition content decrease by 40.17%, 44.04%, 49.94%, 58.41% and 66.01% in comparison with that without tea polyphenols, respectively. During ultrasonic radiation for 7 hours with 10×10-6, 20×10-6, 30×10-6, 40×10-6 and 50×10-6 of tea polyphenols addition content, the peroxide values of Oneothera Biennis oil decrease by 14.59%, 32.67%, 35.49%, 43.44% and 64.92% in comparison with that without tea polyphenols, respectively. The acid values of Oneothera Biennis oil with 50×10-6 of tea polyphenols content decrease by 38.71% and 29.63% in comparison with that without tea polyphenols during ultraviolet light and ultrasonic radiation for 7 hours, respectively. So the tea polyphenols show optimal effects on anti-photosensitivity oxidation and anti-ultrasonic radiation for Oneothera Biennis oil.
Recognition of Condiments and Soft Drinks with PVC Membrane Taste Sensor Array
Huang-Gan-Hui, Deng-Shao-Ping, Gu-Zhen-Yu
2006, 27(10):  84-88. 
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aving platinum electrode (PtE) as the substrate polypyrrole (PPy) coated with different taste sensitives modifying agent PVC membrane, 8 taste sensors are acquired which then constitute arrays- 8-PPP-TSA, together with model 217 double salt bridge SCE. By means of open circuit potential, the corresponding data reaction matrix of the different sample condiments and soft drinks are obtained on the taste sensor interfaces. The data reaction matrix makes possible on the score biplot the visual expression of the similarity and variant degree of the samples via principal components analysis, which accordingly classify the condiments into 4 kinds, namely, umima, salt-umima, salt and sour etc, while the soft drinks into 3 types of sweetness, sour- sweetness and sweetness-sour. And according to the different Euclid distances of the samples, the dendrogram of cluster analysis can be composed using cluster analysis to taste-cluster the diverse samples in terms of the similarity degrees with few classifying errors. In addition, the pattern recognition analysis indicates that the bionic- taste- recognition function of the 8-PPP-TSA shares similarc haracteristicso f theb io-taste-recognition.
Effect of Polysaccharide on Concentrated Apple Juice Haze
LI Quan-Hong, Li-Na
2006, 27(10):  89-91. 
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 Polysaccharide from concentrated apple juice were extracted by ethanol. The polysaccharide of apple juice which was determined by high performance liquid chromatography(HPLC) is composed of glucose, fructose and arabinose. Arabinose and glucose involved in post-haze. Polysaccharide- protein were combined in a model system of pH3.7 sodium phosphate buffer. The results suggested that the amount of haze formed increased with the increase of polysaccharide and protein concentration. Polysaccharide could decrease the amount of haze formed by protein-tannic acid.
Effect of Characterization of Pulp on Rheological Properties of Citrus Aurantium Juice
LIU Chang, Wang-Ke-Xing, Pan-Si-Yi
2006, 27(10):  92-95. 
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The effect of characterization of pulp on rheological properties of citrus aurantium juice was discussed. The juice of CMC-Na was found to be pseudoplastic fluid and its non-Newtonian was enhanced with increase of the pulp. The apparent viscosity of the juice increases with decrease of diameter of the pulp. The shear rheological curves conform to the Power Law τ =η(du/dy)n. The apparent viscosity conform to formula η’=η0(1+2.5F×cγ/+0((cγ/)2)).
Effects of Different Bio-preparations on the Composition and Functional Properties of Corn Bran Dietary Fibers
HU Ye-Bi, Wang-Zhang
2006, 27(10):  96-99. 
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Two dietary fibers(DF) — DF1 and DF2 were extracted from corn bran using different α-amylases and proteinases, of which the content of total dietary fiber (TDF) were 88.0% and 82.8%. Then the effects of cellulase and xylanase on the composition and function properties of DF2 were studied. The content of soluble dietary fiber (SDF) of the fiber DF3 made from DF2 by cellulase hydrolysis increased to 402%. The swelling capacity (SW) and oil-binding capacity(OBC)of DF3 increased significantly(p<0.05). But there was no promotion of the binding of bile acids in vitro by DF3 through the determination of HPLC. The content of insoluble dietary fiber (IDF) of the fiber DF4 made from DF2 though xylanase hydrolysis increased to 112% of DF2. The water-holding capacity (WHC), SW and OBC of DF4 all increased significantly (p<0.05). The average binding of Sodium cholate (C), Sodium chenodeoxycholate (CDC), Sodium deoxycholate (DC) and Sodium taurocholate (TC) in vitro by DF4 was 1.66 fold of DF2, especially the binding of hydrophobic bile acids of DC and CDC increased by 316% and 478%. The functional properties of binding of bile acids, SW, WHC and OBC of the dietary fibers made by different methods were quite different as well as their composition. The combination of α-amylase, proteinase and xylanase improved these functional properties significantly.
Study on Rheological Property of Laver Polysaccharides
GUO Shou-Jun, Yang-Yong-Li, YANG Bei, Ma-Rui-Jun
2006, 27(10):  100-104. 
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In the thesis, the influences of concentration, shearing, time in hot water, pH changing, freezing-thawing, concentration of salt ionic, microwave, ultrasonic to viscosity of laver polysaccharides were studied. The result showed that the viscosity of laver polysaccharides solution enhanced along with the concentration enhancing, the viscosity was 15.5mPa·s when concentration reached to 1%, it was non-Newton fluid,and the solution had pseudoplasticity. The best temperature of laver polysaccharides dissolved in hot water was 60℃, 1h. pH changing, freezing-thawing, antiseptic, short time treat with micro- wave and ultrasonic had little effect on the fluid of laver polysaccharides. Laver polysaccharides had better stabilization of resisting salt ionic decompounds. The diaphaneity of the solution was 2.209, and its solubility in cold water was 34.29%. Laver polysaccharides had little synergy with locust bean gun, carrageenan and konjak gum.
Pilot Study on Factors Affecting Persistent Organic Pollutants Residue Levels in Yogurt
Zhang-Hong, CHAI Zhi-Fang, Sun-Hui-Bin, Wang-Xiao-Lei
2006, 27(10):  104-108. 
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To understand the factors affecting persistent organic pollutants residue levels in yogurt, the concentrations of OCPs and PCBs in yogurt specimens from six production areas of northeast, center, southeast, south, southwest of Beijing and from different Chinese cities with same commercial brand were determined by GC-ECD combined with chemical separation methods. Meanwhile, the levels of OCPs and PCBs in yogurt and their raw milk samples were also analyzed. The results indicated that the concentrations of OCPs in yogurt from Beijing area were in the order of southwest >> south, center >> southeast, northeast, and PCBs in the order of center >> southwest > south, southeast >> sortheast. Also, both concentrations and compositions of OCPs and PCBs in same commercial brand yogurt samples produced in different regions significantly varied. This fact suggested that the environmental status of raw milk is a key factor to affect the pollutants residues in yogurt. Further, the levels of HCHs, DDTs and PCBs in yogurt were much lower than those in their raw milk, which is likely relevant to the manufacturing technology of yogurt, including heat treatments and microorganisms zymolysis during storage.
Changes of Protein, Sugar, Water and Starch in the Chestnut Stored in the Sand and Refrigerator
TAN Zheng-Lin, Wang-Qing-Zhang, Wu-Mou
2006, 27(10):  109-111. 
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Changes of protein, sugar, starch and water indicated that changes of protein content in the chestnut stored in the sand and refrigerator were significant, and that changes of sugar, starch and water content were not significant; also revealed that changes of protein and water content were not significant in the different storage periods, but that changes of starch and sugar content weres ignificant.
Research on Heat Transfer Process of the Quick Freezing of the Fresh Unripe Maize
Qu-Chun-Min, Sun-Yong, Ji-Wei-Xing
2006, 27(10):  111-114. 
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The fresh unripe maize is gradually liked due to the virtue of health care. It possesses an immense benefit of market. It is very important that the process of quick freezing to the quality of the fresh unripe maize and the energy conservation. Although the process is a common practice, heat transfer during quick freezing is not fully exposed. In the study, fresh unripe maize ear was modeled by a two-layer coaxial infinite cylindrical shell based on different physical properties of kernels and cob. The mathematical model is built and solved. And freezing time is confirmed. This will supply the theoretical guide for the process of quick freezing.
Simulant Design of Cooking Pressure Vessel
ZHANG Li, Meng-Chun-Ling
2006, 27(10):  115-118. 
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Stimulant design by using CAE is an effective method for cooking pressure vessel design, throught the stimulant design, high-stress zone can be forecasted and the design cost can be saved. The paper simulated an cooking pressure vessel by using the finite element analysis(FEA) method based on theoretic analysis, verified the structural intensity, validated its scientificity and rationality design method, and put forward the mending measure of dangerous zone, and optimized the structurald esign.
Forming Mechanism of Resistant Starch Under Different Heat Treatments
ZHAO Kai, Zhang-Shou-Wen, Fang-Gui-Zhen, Yang-Chun-Hua
2006, 27(10):  118-121. 
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The forming of resistant starch together with granule and crystalline properties was greatly affected by heat treatments. The granule surface of starch had little change after heat-moist treatment (HMT). Crystalline structure of starch had some changes with the increase of HMT temperature. The characteristic peaks has overlapped partially and the tension of some peaks decreased as the temperature increases. At the same time the degree of crystalline has also declined slightly compared with that of native starch. The X-ray diffraction (XRD) pattern shows that the crystalline structure of potato starch tend to be non- crystal. After autoclaving treatment the granule surfaces had changed greatly. Amylosese of different starches formed hydrogen bonds and the crystalline structure had been altered. According to XRD pattern new peaks had formed after autoclaving treatment. Compared with HMT, autoclaving treatment is helpful for the forming of resistant starch.
Study on the Change of the Cowpea Quality Under Different Pickling Conditions
ZHOU Qing-Cao, Xu-Yue-Jin, Pan-Si-Yi
2006, 27(10):  122-125. 
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The relationship between change pattern of nitrate, nitrite, microorgnism in the process of pickling of cowpea and salt concentration,temperature was studied. The relationship between the composition of pectic substance fractions and the texture of pickled cowpea during pickling was investigated. The results showed that nitrate content declined and there was nitrite peak. Colony forming units increased and then declined. Pectin content declined and soluble pectin increased. Hardness declined and fracturability increased and then declined. There was relationship between texture of pickled cowpea and pectin content and composition.
Clarification of Natural Zeolite Attached by Chitosan to Aged Vinegar
LI Zeng-Xin, DUAN Chun-Sheng, Xue-Shu-Yun
2006, 27(10):  126-128. 
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According the properties of natural zeolite and chitosan, a solid adsorbent was made from natural zeolite and chitosan. 120mm natural zeolite was added in chitosan slurry of 90% the degree of deacetylation to prepare adsorbent which mass ratio is 1:1.2. The absorbent can be used to treat aged vinegar. The optimal operation conditions are: the absorbent amount of addition 1.5%, mixing time 5min, at room temperature. After treated by the adsorbent, the vinegar was easily filtered and had a high- quality with amber color and transparence. The vinegar product could be stored for 6 months without any sediment problem. The filtrate slurry can be used for fertilizer and feed additive without environmental pollution .
Study on the Granule Structure and Properties of Corn Porous Starch
XU Zhong, MIAO Ming, LIU Ming-Li, ZHANG Hai-Hua
2006, 27(10):  128-132. 
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Porous starch, a new type of modified starch with hollow, can be produced by hydrolyzing various raw starcheswith enzymes which can act on them at the temperature lower than that needs for starch gelatinization. It can be widely used in many Industries as a new kind of sorbent with high efficiency, innocuity and safety, including food, pharmacyeutical, agricultural, cosmetic, paper making and other industry. In this paper, the changes of granule structure and properties of native starch by enzymatic hydrolysis are discussed. It can supply theoretical foundation for industrialized production and broadening application range of porous starch. The remaining starch granules after enzymatic hydrolysis were analyzed specific surface area and aperture distributing by specific surface area analyser, the microstructure by scanning electron microscopy(SEM), the crystallinity by X-ray diffraction and the thermal-stability by DSC. The results show BET specific surface area, specific pore volume and distributing aperture diameter of porous starch are increased compared with native starch, porous starch granule looks like honeycomb, porous density is homogeneous, the crystallinity increases and the range of gelatinisation temperature narrows, but the change of endothermic enthalpy is not salience. The granule structure and properties of sustained releasing carrier — porous starch are changed through enzymatic hydrolysis of raw starches at the temperature lower than that needs for starch gelatinization.
Affinity Study between Several Kinds of Edible Mushroom and Different Grain Culture Mediums
WEN Lu
2006, 27(10):  132-134. 
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Through the growth comparison of the shiitake mushroom, the hedgehog hydnum, ganoderma lucidum’s on 10 kinds of grain culture medium, it was found that shiitake mushroom took sorghum culture medium as good one, the hedgehog hydnum grown well on the buckwheat culture medium, the Xiang iris grown well on the sorghum culture medium, while the Shen iris can grown very well on many kinds of grain culture medium. It was also conclude that the different strain of same kind of fungus spawn had the different affinity to the same grain culture medium; While for the same kind of grains, peeled or not, sometimes could affect the edible mushroom growing speed obviously .
Simplification of Prediction Model for Apple Sugar Content Using Fourier Analysis
TU Zhen-Hua, JI Bao-Ping, SHI Bo-Lin, ZHU Da-Zhou
2006, 27(10):  135-138. 
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A Fourier transform (FT) was used as a tool to reduce the number of variables in pattern recognition. It is carried out in the frequency domain starting from the first 15 Fourier coefficients (FFT coefficients) as the input to the PLS(partical least square) method and the PCR(principal-component regression) method. Comparison between the PLS FFT method and other calibration methods applied in the original domain (wavelength domain WD) and in the FFT domain. The results demonstrate that FT is a fast and powerful reduction method. This also shows that the method can be used to investigate the structure of the data.
Effect of Hot Air Drying on Nonenzymatic Browning of Chinese Jujube
ZHANG Bao-Shan, CHEN Jin-Ping, LI Hui-Yun
2006, 27(10):  139-142. 
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 Chinese jujube is easy to occur nonenzymatic browning on hot-air drying, seriously affected its quality. The changes in main material of nonenzymatic browning in Chinese jujube-Youzao and relations with browning during different temperature and time with hot air dring were studied. The results showed that total sugar, reducing sugar, ascorbic acid and amino acid nutrogen gradually decrease with temperature increment, time extension and browning degrees of jujube and 5-HMF content increment. Other amino acids as necessary lengthen assumes the trend of escalation. Excepting Thr, Ser, Glu and Pro, 17 kinds of free amino acid content at 70℃ increase with time extension.
In virto Antioxidant Activity of Ethanol Phase Fraction from Two-liquid-phase Extraction of Flaxseed
LI Gao-Yang, DING Xiao-Lin
2006, 27(10):  143-146. 
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The antioxidant activity of ethanol phase fraction extracted by choloform, n-butyl alcohel and water from two-liquid- phase extraction of flaxseed was evalvated respectively. The results showed that n-butyl alcohel extracts is the strongest in inhibiting linoleic acid peroxidation, less than BHT, then chloroform extraction, and then water extraction. The capacities of scavenging [DPPH·] and [·OH] of n-butyl alcohel extracts were stronger than chloroform extracts and water extracts, extracts IC50 are 3.1μg/ml and 18.15μg/ml, rutin (IC50=3.58μg/ml and 7.96μg/ml), respectively. Capacity of scavenging [DPPH·] of chloroform extracts is weaker than water extracts, but it is stronger in scavenging [·OH] than water extracts; Fe2+ chelate activity of n-butyl alcohel extracts is strongest, then chloroform extracts, and then water extracts.
Study on the Pigment of Lycium ruthenicum Murr.
LI Jin, ZHAO Hong-Yan, YUAN Hui, ZHU Chang-Qing, SHI De-Hong
2006, 27(10):  146-151. 
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This paper systematically studies the physical, chemical property and stability of the pigment of Lycium ruthenicum Murr., the results show that it is a type of anchocyanin and easy to solve in water, having resistance against heat in acid conditionand good resistance against visible light and vltravidet light. It is also found in the experiment that surose preservative don’t exert negative effects on the stability of the pigment while H2O2 has negative effects and Na2SO3 doesn′t have obvious effects, metal ions such as Fe2+, Fe3+, Al3+, Pb2+, Sn2+ have negative effects with a certain of the metal ion density.
Study on Improvement of Cryopreservation of Lactic Acid Bacteria in Frozen Sourdough Starters during Freezing and Frozen-Storage
DUAN Li, HUANG Wei-Ning, DU Guo-Cheng
2006, 27(10):  151-154. 
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 Sourdough was prepared with wheat flour and water with lactobacillus (Lactobacillus plantruam and Lactobacillus brevis) at the same portion (109 CFU/ml), incubated at 30℃ with the mixture of suspensions of L. plantruam and L. brevis. Beforethat, Lactobacillus was suspended in the water at 30℃. In order to measure the influence of different additives on the Lactobacillus at freezing temperature, four additives (glutanthione, fructose, sodium glutamate, and ascorbic acid) were added during freezing (-80℃) and frozen-storage (-20℃). The control sample was made without additive. The viability was measured every 10 days throughout 30 days of the frozen-storage period. The pH of the two strains before and after freezing and frozen-storage were measured by a pH meter. The viability was valued by the enumeration of CFU (colony-forming units) and the acidification activity. All additives showed a protective effect on cell viability as compared to saline solution, especially after freeze-drying procedures. Glutanthione was the most effective additives in preserving bacterial viability. After freezing and frozen-storage the viability of the strains was respectively 92.69%(10 days), 86.62%(20 days) and 84.98%(30 days). And the viability of the strains protected by sodium glutamate was respectively 86.65%(10 days), 68.35%(20 days) and 64.34%(30 days). The lag phase of the strains after using glutanthione and sodium glutamate was shorter, and the acidification activity was stronger. Moreover, the effect was better as the frozen-storage was prolonged. The research built a foundation for the development of frozen sourdough production.
Study on the Stability of Pigment in Chestnut Kernel
CHEN De-Jing
2006, 27(10):  155-158. 
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By studying on the extraction and stability of pigment in chestnut kernel, it showed that the pigment belongs to fat- soluble pigment that extract it with aether solvent, the ratio of material and solvent 1:3, optimum temperature 35℃, 1.5h. The content of pigment in chestnut kernel is 2.8%, exists in the outer more than the inner, aid-extraction of microwave and ultrasound destruct the pigment; the most wavelength in the visible spectra is 441nm. Light, low temperature, ions, food additive, and browning enhance the stability of pigment, but Pb2+, pH, ultraviolet, and more than 100℃ affect the stability of pigment.
Research on Non-enzymatic Browning (NEB) Reaction during the Drying Process of Litchi Fruit
CAI Chang-He, Guo-Ji, Zeng-Qing-Xiao
2006, 27(10):  158-161. 
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The changing content of sugar, amino acid, VC, polyphenol of litchi fruit during the drying process are analysed. The results show that the major non-enzymatic browning reaction were caramelization and MLD in the process. The primary stageof browning is the first stage of drying process. And the formation of color mainly occurs in the second stage. The polymerization continues in the final stage.
Study on the Antimicrobial Effect of the Total Saponins from Comus officinalis
HU Qing-Ping, Xu-Jian-Guo, Zhu-Zhi-Min, Wang-Pan-Pan
2006, 27(10):  162-164. 
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The Comus officinalis is rich in total saponins, dogwood tanning substance, phenol class, ursolic acid, gallic acid and so on. This article takes the Comus officinalis as a raw material, crries on the total soap saponins of Comus officinalis cated to several kinds of common food putrefactive bacterias and pathogenic bacteria’s antimicrobial effect to conduct the research. The test result indicated: the total soap saponins of Comus officinalis is in particular obvious to the Staphylococcus aureus suppression effect, is bad to the Saccharomycetes and mold’s suppression effect; This material to the Staphylococcus aureus lowest bacteriostasis density is 24.82mg/ml; The total soap saponins of Comus officinalis best bacteriostasis pH is 3 also the soap saponins glucoside thermostability is good; at 121℃, for 25min processing still maintained the good antimicrobial effect.
Study on the Catechin and the Scavenge of ·OH Radical for Puer Teas
HOU Dong-Yan, Hui-Rui-Hua, Tang-Rui, Liu-Xiao-Yuan, LI Xue-Cheng
2006, 27(10):  165-167. 
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Determination of catechin in puer teas by spectrophotometry method was described, the coefficient is 94%~105% and the efficient of variation is 1.00 %. The effect of puer teas on the scavenge of·OH was measured by the chemiluminescence system of 1,10-phenanthroline-cuprous chloride-hydrogen peroxide and flow-injection technology. The optimum conditions were investigated by examining the influence of various factors. The results show that the contents of catechin and scavenging ·OH radical in puer-tea were decreased with the increasing of time and temperature of storage.
Effect of Dynamic High-pressure Microfluidization on Foaming, Gelation Properties of Soy Protein Isolate
TU Zong-Cai, Wang-Jing-Qin, Ruan-Rong-Sheng, Wang-Hui, Zhang-Xue-Chun
2006, 27(10):  168-170. 
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Soy protein isolate (SPI) was treated with dynamic high-pressure microfluidizer, the effects of foaming and gelation were studied by different pressure. As a result, dynamic high-pressure microfluidization treatment can improve the foaming and gelation properties, with the pressure increase, they were enhanced by different extent. The foam height of 100ml 6% soy protein isolate could reach 180ml after blending, the gel intensity of 16% soy protein isolation could reach 0.08355kg.
Effect of Food Additive on the Rheological Properties of Dough
WANG Xin, Liu-Bao-Lin, Su-Peng, Liu-Xiao-Juan, Gu-Xue-Lian
2006, 27(10):  171-173. 
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 The quality of wheat dough product, such as bread, noodle and cake, was significantly influenced by the dough’s rheological properties. And food additives may have an effect on the dough’s rheological properties. In this paper, the influences of food additive on the stability of dough were studied by EZ-TEST Texture Analyzer. According to the rheological result, all food additive used in this research can affect the dough’s extensibility relatively. When the following food additives were used, namely NaCl (1.5%~2%), glycerol monostearate(DMG)(0.5%), gelatin (0.4%), and flour improver (0. 4%), the dough’s extensibility and the stability can be greatly enhanced. While the adding of L-ascorbic acid and trehalose enhanced the dough’s tensile strength, the extensional time was obviously shortened. These results are useful for us to choose the right food additives in the production of wheat dough food.
The Influence of Several kinds of Factors on the Growth of Mycelia and Exopolysaccharide of Clitocybe maxima
HUANG Qing-Rong, Xin-Xiao-Lin, Liu-Xin-Hai, Sun-Jian-Feng
2006, 27(10):  174-178. 
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The influence of six kind of factors(NAA, 2,4-D, IBA, L-GLU, Oleic acid and CMC) on the growth of mycelia and exopolysaccharide content from Clitocybe maxima was studied. And the aim is to find the optimum concentration of the six factors. The results showed that NAA 0.4mg/L, 2,4-D 0.3mg/L, L-Glu 0.5~1.0mg/L, IBA 1.0mg/L, oleic acid 0.2~0.3mg/L, CMC 0. 3mg/L in the medium can remarkably enhance the growth of mycelia and the optimum concentration to exopolysaccharide is NAA 0.1mg/L, 2,4-D 0.3mg/L, L-Glu 1.0mg/L, IBA 1.5mg/L, oleic 0.4mg/L, CMC 0.5mg/L.
Effect of Instantaneous High Pressure Process on Polyphenoloxidase Activities
LIU Wei, Liu-Cheng-Mei, Zhong-Ye-Jun, Liang-Rui-Hong, Liu-Jian-Hua
2006, 27(10):  179-183. 
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This paper studied the effect of instantaneous high pressure(IHP) treatment on polyphenoloxidase activities under different conditions. The results demonstrated that: IHP effectively reduced the activities of polyphenoloxidase. If polyphenoloxidase was treated separately at 25, 35 and 45℃ with pH6, its activity decrease was quick for treating pressure at 0.1~100MPa and slowed down while surpassing 100MPa. Increasing feed-in temperature can augment the reduction of activities of polyphenoloxidase being treated by IHP. At pH4.5 and 25℃, polyphenoloxidase was processed 3 times under 120,140 and 160MPa respectively, and the results showed that under the same pressure, the activity of polyphenoloxidase decreased with processed times, and the decrease extent also became smaller with processed times. Under common atmospheric pressure, polyphenoloxidase was fairly stable when pH was between 4.5~6.5, and its stability is tremendously undermined below pH4.5; when the process pressure was 140MPa, the activity of polyphenoloxidase was lower than that under atmospheric pressure, and furthermore the activity decrease was more obvious under strong acidic condition, while the decrease under strong alkaline condition followed with the smallest decrease being witnessed at pH4.5. By detecting the fluorescence intensity of tyrosine and tryptophan we found that the IHP treatment indeed altered the structure of PPO. But there was no specific corelation between PPO activity and fluorescencei ntensity.
Free Radical Scavenging Activities and Principals of Lysimachia christinae Hance
HUANG Hai-Lan, Xu-Bo, Duan-Chun-Sheng
2006, 27(10):  183-188. 
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Lysimachia christinae Hance(LCH) was extracted with methanol:chloroform(2:1) in a ultrasonator, and the extraction was then partitioned with petroleum ether, EtOAc and BuOH successively. Free radical scavenging activity (FRSA) of the extractions was evaluated by using DPPH radical scavenging assay, the 1,10-phenanthroline-Fe2+ oxidative and the AP-TEMED assays, and compared with that of BHT. The EAF (ethyl acetate-soluble fraction) exhibited the highest FRSA, which was greater than that of BHT. Furthermore, bioactivity-guided chromatographic fractionation was conducted by repeated column chromatography over a silica gel, RP-18, and Sephadex LH-20 to obtain three pure antiradical compounds. Their structures were determined by interpretation of the 1D and 2D NMR, as well as mass spectral data. The result demonstrated that quercetin, quercetin 3-O-β-D-glucopyranoside, and kaempferol 3-O-β-D-glucopyranoside were the major antiradical constituents in LCH.The FRSA of the compounds decreased in the following order: quercetin>quercetin 3-O-β-D-glucopyranosid>kaempferol 3-O-β-D-glucopyranoside>EAF>BHT. The FRSA of phenolic compounds is correlated to their chemical structures. In general, the FRSA of phenolics depends mainly on the number of hydrogen-donating hydroxyl groups on the aromatic ring of the phenolic molecules.
Studies on the Separation and Purification of IgG in Alaxa Bactrian Camel Milk and Its Heat Stability
JI Ri-Mu-Tu, Zhang-He-Ping, Zhao-Dian-Bo
2006, 27(10):  188-192. 
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The camel milk IgG was separated and purified by using saturated ammonium sulphate combined with anion exchange resin such as DEAE-Sephacel. The purity and molecular weight of IgG was determined by SDS-PAGE. The specific rabbit anti-camel IgG antiserum was prepared by injection of camel IgG into different sites of rabbits. Camel skim milk samples were heated at 65, 75, 85, 100℃ for 30min, respectively. Presence and identification of IgG were monitored using SDS-PAGE technique and the change of IgG activity was measured by RID method. The whole activity of IgG in reference values of cow milk was lost at 75℃/ 30min versus 68.9% in loss activity of camel milk IgG. Therefore, the heat stability of camel milk IgG was higher than cow milk IgG.
Effect of Sarcoplasmic Proteins on Gel Properties of Beef Homogenate
HE Yan, Peng-Zeng-Qi, Zhao-Li-Yan
2006, 27(10):  193-196. 
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 This article studied the effect of sarcoplasmic proteins on gel properties of beef homogenate. There were three levels of sarcoplasmic proteins content,which including 7%, 3% and 0%. The results indicated that the effect of sarcoplasmic proteins on the water holding capability of gel of beef homogenate is significant difference(p<0.01), the WHC is 92.276% in the 7% content of sarcoplasmic proteins, but 98.878% in the 0% content of sarcoplasmic proteins; the effect on the failure stress is significant difference(p<0.05), the failure stress 7.32×10-6kPa in the 7% content of sarcoplasmic proteins, 14.91×10- 6kPa and 12.92×10-6kPa in the 3% and 0% content of sarcoplasmic proteins; and sarcoplasmic proteins do not affect the strain of beef homogenate.
Reconstruction of Magnetic Resonance Image T2 State Mapping Diagram of Cheese and Bread Samples Using Matlab 6.5 Software
ZHANG Jin-Sheng, Lin-Xiang-Yang, Qi-Jin-Ning, Ruan-Rong-Sheng
2006, 27(10):  197-201. 
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The images with different Tau values were gained by using a spin3D sequence under low-field nuclear magnetic resonance (NMR) image experiment. Invoking the program designed by ourselves, the magnetic resonance imaging (MRI) T2 mapping diagrams of cheese and bread samples’ are reconstructed by software Matlab 6.5. The T2 distribution of samples were observed obviously from the T2 state mapping diagram. The results further suggests that using the programs designed by software Matlab 6.5 to reconstruct the T2 mapping diagrams is feasible.
Effect of Glutathione and Storage Time on Rheological Properties of Per-proofed Frozen Dough
J Uriyapongson, C L Goad, P Rayas-Duarte
2006, 27(10):  202-209. 
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The effect of reduced glutathione (GSH) on fresh and pre-proofed frozen dough rheological properties were investigated using dynamic stress rheometry and small scale extensibility with the addition of three levels (80×10-6, 160× 10-6 and 240×10-6 GSH) and six storage times (0 and 1 day, 2, 4, 6 and 8 weeks). Three relaxation times (1, 13 and 26min) after loading the dough in the rheometer were used to determine storage (G’) and loss (G”) moduli. Correlations for G’ (r=0.678 and 0.622 at 0.05, and 10Hz, respectively) and G” (r=0.699, and 0.690 at 0.05, and 10Hz, respectively) were observed with the area under the extension curve at 26 min relaxation time. The addition of GSH to fresh dough reduced G’ (16.4% to 55.9%) and G” (13.7% to 52.2%). Freezing and frozen storage caused increase in G’ and G”. The addition of GSH reduced dough strength indicated by the reduction in maximum resistance to extension (Rmax) and the ratio of maximum resistance to extensibility (Rmax/E). The reduction in Rmax across all relaxation times ranged from 16.2% to 59.4%. An increase in dough extension (E) was observed with 240×10-6 GSH at all frozen storage and rest period times. Addition of GSH caused an increase of liquid phase (30.6% to 35.3%) in fresh dough and frozen dough (10.3% to 20.7%) after one day frozen storage. Negative correlations of water content in the solid phase with dough extensibility and area under the extensibility curve were found (r=-0.594 and-0.563, respectively, p<0.001). This suggests a loss of dough extensibility and strength as the water holding capacity of the dough components changes during frozen storage.
Study on NMR State Diagram of Bread Products
LIN Xiang-Yang, Ruan-Rong-Sheng, Chen-Wei-Jiang, Zhang-Jin-Sheng, Liu-Yu-Huan, Rao-Ping-Fan
2006, 27(10):  210-214. 
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 This study was to understand the kinetics of bread staling using the newly developed NMR state diagram concept. The NMR state diagram from which could measure the Tg value, in this experiment different formation bread had varied values which had distributed between -17℃ and -19℃, this means no distinct result with three different formation bread. The effects of soy protein, soy dietary fibers and gelatinized starch on the NMR state diagram parameters were evaluated in this study. It was found that soy protein, and gelatinized starch lowered the T2, KBT and resulting in a more stable systems. Soy dietary fibers was found to lower the KBT and KPT but increased T2 level, suggesting that soy dietary fibers are good for increase the overall water mobility of the system, making it less stable.
Isolation and Identification of Lactic Acid Bacteria Producing Bile Salt Hydrolase and Study on Mechnism of Recucing Colestrol
WANG Yu-Wen, Liu-Hui, Li-Ping-Lan, Wang-Yan-Xiang, Xiong-Li-Xia
2006, 27(10):  215-218. 
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 In this test, 15 strains were isolated from the filtrate of kefir grains which can reduce cholesterol level, identified by physiological and biochemistry reaction and other indexes, 7 were coccus sp., 8 were bacillus sp.. Only one of them can produce bile salt hydrolase, it was lactobillus casei identified by micro station full automaticity.
Study on Kinetics of HMF Formation In Unifloral Honey
ZENG Zhe-Ling, Gao-Yin-Yu, Xue-Yan-Hui
2006, 27(10):  219-222. 
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Usually, 5-Hydroxymethylfurfural (HMF) comes into being during thermal treatment, and not presents in fresh honey. The content of HMF is used to evaluate the quality of honey. Because it is poisonous for people’s health, the content of HMF must be confined. In this paper, honeysuckle honey, bass honey and medlar honey were isothermally treated at different temperatures for 2 and 10h, respectively, the relationship between the content of HMF and the time of thermal treatment was detected by Ultraviolet Spectrophotometry, and the data were regressed by Modify Partial Least Squares (MPLS). The results indicated that the content of HMF increased with the increase of the time of thermal treatment and the increase rate quickened with the increase of the temperature of thermal treatment. the HMF formation followed first order kinetics, its expression was: [HMF]=[HMF0]exp(kt). The relationship between the rate constant k and the temperature of thermal treatment followed the Arrhenius equation, its expression was: k=kfexp(-Ea/RT). The HMF initial concentrations ([HMF]0) of these unifloral honeys were 2.84, 6.20 and 5.24mg/kg, respectively, their kf were 4.659×1014 h-1, 8.525×1012 h-1 and 8.790×1014 h-1, respectively, and their Ea were: 102.104, 91.603 and 84.420kJ/mol, respectively.
Synthesis and Identification of the Antigen of OFLX and the Production and Purification of Its Monoclonal Antibodies
YU Hai-Feng, Zhang-Sen, Wan-Zhong-Hai, Li-Xiao-Yan, TAN Jian-Hua
2006, 27(10):  223-228. 
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The Ofloxacin(OFLX) is coupled to BSA as an immunogen and to OVA as a coating antigen using the coupling agent EDC. The immunogen and coating antigen have been identified by the method of ultraviolet scanner and SDS-PAGE. Mono- clonal antibodies hybridoma cell against OFLX 7 strain have been gained and ascites have been purified by using a caprylic acid/ ammonium sulfate precipitation (CA-AS). Subclasscs of surified ascites was IgG1. Valency of antibody purified is higher than 1:128000, and the antibody wasn’t cross-reactivity with Danofloxacin, Lomefloxacin, Ciprofloxacin, Norfloxacin, Kanamycin, Gentamicin, Tylosin by ELISA. And the purified monoclonal antibody against OFLX shows a very high degree of sensitivity ands pecificity.
Studies on Enzymatic Synthesis of Alpha-tocopheryl Ferulate and Its Antioxidative Effect in the Edible Oils
XIN Jia-Ying, Zheng-Yan, Zhao-Guan-Li, Wu-Xiao-Mei, Xia-Chun-Gu, Li-Shu-Ben
2006, 27(10):  229-233. 
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Alpha-tocopheryl Ferulate was synthesized by Candida rugosa Lipase (CRL) in toluene. The products were purified and separated by TLC and HPLC, then was identified by IR and H1NMR. The result indicated that the yield of alpha- tocopheryl ferulate was enhanced greatly when the molar ration of ethyl ferulate to tocopherol was 1:5 and temperature was 45℃. The reaction was carried out in a closed reactor shaken at 150r/min with 1mmol ethyl ferulate, 5mmol tocopherol, 5ml toluene and 70mg CRL. After 72h reaction, the yield was arrived at 72.3%. The antioxidative activity of alpha-tocopheryl ferulate was also investigated through surveying the activity in lard. It was finally confirmed that it had obviously antioxidative activity when adding amount in lard was 0.06%, it had better antioxidative than BHT, PG when adding amount in lard was 0.08%.
Operation Unit of Wheat Germ Protein with Immobilized α-amylase
WU Ding, Liu-Chang-Jin, Liu-Chang-Peng, Gao-Yu-Long, Ju-Xing-Rong, Zhou-Jian-Xin, Yao-Ming-Lan
2006, 27(10):  233-235. 
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The hollow globular of chitosan was activated by 3% gluluraldehyde, then immobilized α-amylase for 2 hours at 25℃ and 4℃ for 12 hours. The immobilized α-amylase have the optimum reactive temperature of 60℃ at pH 5.0, and with reactive activity of enzyme of 7.4%. The immobilized α-amylase have high activity of enzyme after used 15 days. The purity of wheat germ protein is 89%, and getting ratio of 79% with immobilized α-amylase.
Study on the Synthesis of 2-methyl-2-phenyl-1,3-dithiocycloheptane and Its Odour
LIU Hong-Xia, Hu-Wei-Bing, Feng-Fu, Yu-Ai-Nong
2006, 27(10):  236-238. 
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2-methyl-2-phenyl-1,3-dithiocycloheptane were prepared through the benzenemethylal with Buntes’ Salts prepared from 1,4-dichlorobutane and sodium thiosulfate. The yield of 2-methyl-2-phenyl-1,3-dithio- cycloheptane is 60%. The optimum molar ratio of 1,4-dichlorobutane and sodium thiosulfate was 1:1.The structure of 2-methyl-2-phenyl-1,3- dithiocycloheptane were characterized by IR, 1HNMR, MS. The odour of 2-methyl-2-phenyl-1,3-dithiocycloheptane was identified, and the result showed that it′s odour is intense onion and garlic fragrance. The threshold of 2-methyl-2-phenyl-1, 3-dithiocycloheptane is (0.24~0.35)×10-6 in water and (15.00~23.40)×10-6 in vegetable oil.
Study on Technology and Stability of Mongolia Mushroom Health Drink
WANG Da-Wei, Wu-恩Qi, TU Li-Gu-尔
2006, 27(10):  239-241. 
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Processing Mongolia mushroom health drink through enzyme engineering. The optimum stabilization condition was determined through orthogonal test, the homogeneous pressure was 30MPa, temperature was 45℃, composite stabilizer was 0.3%. The taste of product is smooth and fine, the Mongolia mushroom flavor is rich, the constitution is well distributed, the stability isb est.
Comparison of the Three Extracting Methods for Kiwi Fruit Seed Oil
YAO Mao-Jun
2006, 27(10):  242-244. 
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Objective to investigate the influences of the mechanical compression, the extraction solvent and the supercritical CO2 extraction to the extraction rate, the fatty acid composition and physicochemical properties of the kiwi fruit seed oil. The result indicated that, the kiwi fruit seed fat is 29.20%, and with the mechanical compression, the extraction solvent and the supercritical CO2 extraction, the kiwi fruit seed oil extraction rate respectively is 20.0%, 26.9% and 28.3%. The components and physicochemical properties of the oil with the three methods are similar. But the acid value of the oil with the mechanical compression is higher than other two. and the quality of the oil is lower than the oil which are gotten with the other two methods. The supercritical CO2 extraction is the optimal method for the kiwi seeds oil extacting.
Preparation and Property of Acetified Starch from Sweet Potato
YUAN Huai-Bo, Jiang-Li, Cao-Shu-Qing, Zhang-Shuang, CHEN Zong-Dao
2006, 27(10):  245-248. 
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Selecting sweet potato starch as raw material, the factors of reaction efficiency such as reaction temperature, reaction pH value, reaction time and the consumption of acetic anhydride were investigated. Properties including expansibility, solubility, transparence, freeze-melt stability and degree of substitute (DS) were systematically studies. The structure of acetified starch was detected by FTIR spectrum.
Study on Extraction of Cordycepin with Microwave
XIA Min, Wen-Lu
2006, 27(10):  248-251. 
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The cordycepin in culture medium of the cordyceps militaris link were extracted by microwave treatment. HPLC was used to determine the content of cordycepin in extracting solution of cordyceps militaris link. And the orthogonal test design L9 (34) was used to optimize the conditions of microwave treatment. The optimum conditions of microwave treatment were as follows: extracting solution volume 10ml, solid-liquid ratio 1:200, middle firepower treating (microwave irradiation power 50W) for 3min. Content of the cordycepin in sample was 12.16mg/g .The extraction time of microwave was 1/40 of supersonic extraction and extraction rate of microwave is higher than supersonic.
Separation and Identification of β,β-carotene Geometrical Isomers by C30-HPLC-PDA
HUI Bo-Di, Li-Jing, Pei-Ling-Peng, Zhang-Ling-Xiao, Zhang-Yan, Hu-Ya-Xin
2006, 27(10):  252-255. 
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 The geometrical isomers of β,β-carotene were separated by HPLC equipped with a photodiode array (PDA) detector on a C30 column under conditions as below: stationary phase=YMCTM Carotenoid S-5 column (250×4.6mm); mobile phase A=acetonitrile-methanol-TCA(75:25:0.05, V/V); mobile phase B=MTBE-TCA(100: 0.05, V/V); linear gradient: B increased from 0 to 80%(V/V) in 20 minutes; flow rate: 1.0ml/min. PDA wavelength range: 260~700nm; sample injection volume=20 μl. According to their chromatographic behavior, spectral characters and geometrical transition catalyzed by iodine, 4 isomers of 13,13’Z-, 11,11’Z-, 9,9’Z- and all E-isomers were identified. Result from this study is going to be the base to quantify β,β-carotene geometrical isomers by C30-HPLC-PDA.
Study on Extraction Method of the Flavones in the Herbal Lophatheri
ZHANG Sheng-Bang, Zhao-Ling-Ling
2006, 27(10):  255-258. 
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To study the way of the flavonoid compounds extracted. The ultrasound-grade to-esters-crafts act was used, the various factors influencing extraction through orthogonal tests designed to find the best conditions was studied. The experimentalresults show that recovery was best in 60% ethanol as solvents, solid/liquid for 1:30, after 20kHz ultrasound extraction 30min via 70℃ water bath for returning 3h best in the best experimental conditions to be 2.27% in the rate. The experimental factors, the impact will activate by solvents, returning temperature, ultrasonic time, ultrasonic intensity, return time, solvent concentration, solid/liquid in order draw.
Studies on Extraction of Proanthocyanidins from Grape Seed with Cellulase
WU Chun, Zhang-Yan
2006, 27(10):  258-261. 
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 A new technology of extracting Proanthocyanidins from grape seed was studied. Took content of Proanthocyanidins as target, adopted single factor method and orthogonal test design to determine the best extraction condition. The result showed that the factors affecting extraction efficiency of Proanthocyanidins were as follows: the enzyme temperature > enzyme concentration > pH >ethanol concentration. The best technics of enzyme together with ethanol extraction are as fo1lows: enzyme concentration 0.10%, enzyme temperature 50℃, pH5.5, ethanol concentration 60%. The extraction rate is about 4.16% under thesec onditions.
Study on the Processing Technology of Low Sugar Non-sulfur Strawberry Preserved
XIAO Chun-Ling, Li-Li-Hua
2006, 27(10):  261-265. 
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 The research of the essential processing technology to affected the low sugar non-sulfur strawberry candied andpreserved fruit quality has been conducted, including hot floating ,the hardening, protecting the color, infiltrating the sugar, soaking the sugar dryly and so on. It indicated that the best hot floating time is 2min,the temperature is 90℃; The color fixative uses 1% citric acid and 0.2% VC, the time is 15~20min; Harding by 4% of glucono-delta-lactone for 4h. The sugar fluid configuration for uses 50% starch syrup to take imitates 50% sucrose, simultaneously adds 0.5% carboxymethylcellulose, 3% sodium phosphate and potassium chloride mix solution; Uses 50% sugar fluid atmospheric pressure to infiltrate sugar 20min, soaks sugar 9h; Dryly in 65℃ under first dries 4h,then turns over the reshaping dry 4h,which is the best processing technology again.
Preparation and Properties of Microporous Starch from Cassava
LIU Wen-Hong, Yuan-Huai-Bo, Wang-Yu
2006, 27(10):  265-268. 
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Selecting cassava starch as raw material, the factors of reaction efficiency such as reaction temperature, reaction pH value and reaction time were investigated. Properties including water absorptivity, oil absorptivity and the structure of microporous starch detected by X-ray diffraction and SEM (scanning electronic microscope) were also stuied.
Study on Protoplast Formation and Regeneration in Lactobacillus
ZENG Xian-Chun, Meng-Dong-Li
2006, 27(10):  269-272. 
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Object: To make protoplast and regenerate from Streptococcus thermophillus and Lactobacillus bulgaricus. The factors are consided that the protoplast are formed with the fungus age, the enzyme density, between the enzymolysis time and the enzymolysis temperature. To select the better conditions of the protoplast production with four factors three levels of the orthogonal test method. Results: The optimum conditions of the Streptococcus thermophilus are as follows: 16 hours of incubation times, concentration of lysozyme 1mg/ml, the hydrolyzing temprature 42℃, treating time 40 minutes. Under the optimum conditions, the ratio of formation protoplast are 98.75%, the ratio of regeneration are 23.8%; and the Lactobacillus bulgaricus are as follows: 16 hours, 10mg/ml, 36℃, 30min, 82.05%, 27.1%.Conclusion: The technique of this article could provide the effective data to genetic engineer and its protoplast fusion of the two bacteria.
Preparation of Specific Lipopolysaccharide Antigen of Enterohemorrhagic Escherichia coli O157:H7 with Advanced Hot Phenol-water Method
SONG Hong-Xin, Liu-Xiao-Yang, Li-Hong
2006, 27(10):  273-275. 
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The LPS antigen was prepared from EHEC O157:H7 strain 933 with hot phenol water method and purified by enzyme hydrolyzing with DNase and RNase, and then hydrolyzed by 1.5% acetic acid for getting OPS. The O157:H7 LPS antigen has high purity specificity, has activity of agglutinating limulus amebocyte lysate and high immunoreactivity for chicken. They could be used to produce specific anti-LPS antibody.
Extraction and Characteristic of Purplish Red Pigment from Lonicera caerulea
ZHAO Yan-Jie
2006, 27(10):  276-278. 
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The purplish red pigment was extracted from Lonicera caerulea with resins, and its characteristic was studied. The results showed that AB-8 resin had the best performance of absorbing the purplish red pigment. In the course of desorbing the absorbed pigment, 50% ethanol was optimal. AB-8 resin was selected during the experiment. After repeating 20 times, the absorption factor was only at a loss of 1.29%. The pigment was stable in acid solution, and the light, heat and common food additions also had no evident influences on its stability. So the pigment from Lonicera caerulea might be used as a good addition.
Optimum Conditions for Emulsification Effect on Fish Oil Producing by Response Surface Methodology
WU Xiang-Ting
2006, 27(10):  279-282. 
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Based on single factor experiment which oil extraction efficiency was evaluation indexes including extraction time, solvent consumption, temperature and pH, by response surface methodology the main factor extraction time, temperature and pH was considered using emulsification efficiency as evaluation indexes to study the conditions for Pneumatophorus japonicus fish oil extraction. The experimental results reveal the following optimal conditions: extration time 15min, temperature 40℃, pH4.0 and solvent consumption 100ml/20g raw material.
Studies on Wall-breaking Methods of Corn Pollen
HE Yu-Tang, Wang-Ting, Yu-Yang, Wang-Yu-Ping
2006, 27(10):  282-284. 
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Corn pollen is rich in nutrients and nutrients in non-wall-breaking pollen can not be well digested by human body. Corn pollen was carried out wall-breaking treatments by four methods such as the temperature difference method, the ultrasonic method, the enzyme method and the synthesis method. The orthogonal design L9(33) was applied in experiments. The results showed that the optimum formula was 1:5 of pollen and water, 90℃ of temperature difference, for one hour in the temperaturedifference method. The optimum formula of the enzyme method was 2% of pollen in water, 55℃ of bathing temperature, for 12 hours. The procedure of synthesis method was that the temperature difference method was used to break pollen wall, then the ultrasonic method and the enzyme method. The results exhibited that the wall-breaking ratio of temperature difference method was 46.3%, the ultrasonic methods’ was 31.2%, the enzyme methods’ was 80.4% and the synthesis methods’ was 98.6%. The wall-breaking ratios of the enzyme method and the synthesis method were very significantly higher than temperature difference method and ultrasonic method. The synthesis method had the highest wall-breaking ratio with favorable utilization.
Study on the Extraction Technology Microwave of Flavonoids from Eucommia
CHEN Wei, Liu-Qing-Mei, Yang-Xing-Min, Yu-Zhi-Fang, Ying-Min
2006, 27(10):  285-288. 
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This articles studied the extraction of flavonoids with the technology of microwave. The effects of average microwave output power, concentrations, diffent solvents and microwave irradiation time on the extraction yield were investigated. The parameters of extraction process were optimized through orthogonal test and average microwave output power was 200W, alcohol concentration was 50%, solid/liquid rate 1:30 and microwave irradiation time was 10min. The orthogonal test result indicated that, the primary factor which influence the result of experiment is the ethyl alcohol density, next is the time of extraction, the material-fluid rate, the microwave output power. The best extraction condition is A2B3C2D3, namely the ethyl alcohol density 50%, extract time 25min, the material-fluid rate 1:30, microwave output power 400W. Under this condition the total content of flavonoids is 0.7672%.
Optimization of Poly-γ- Glutamate Fermentation Medium Based on Radius Basis Function Neural Network and Genetic Algorithm
ZHOU Jing-Wen, Xu-Jian, Chen-Shou-Wen, Yu-Zi-Niu
2006, 27(10):  288-292. 
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 For improving the poly-γ-glutamate (PGA) yield, the orthogonal design was used for the trial design of the formula of medium components: glutamate, glucose, citrate and glycerol, radius basis function neural network (RBFNN) was applied for the predict modeling of the relationships between the PGA yield and the concentration of medium components. Then the genetic algorithm (GA) was used for the global optimization of the model. The optimum combination of the medium was obtained: glutamate 21.2g/L, glucose 75.4g/L, citrate 7.2g/L, glycerol 10.8g/L. The yield of PGA was improved to 12.8g/L, which was increasedby 39.1 % compared to the original medium.
Studies of Optimization of Extraction Process of Dietery Fibre from Eucheuma with Biologic Enzyme by Using Uniform Design
LI Lai-Hao, Yang-Shao-Ling, Qi-Bo
2006, 27(10):  292-296. 
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The optimal conditions of bleaching and extracting of dietary fibre(DF) from Eucheuma were adopted by usingorthogonal and uniform design,and the dietary fibre were analysed. The results showed that bleaching with a concentration of 2g/ L bleacher under pH7.0 for 30min gaved the better results, and the extracting with a 4% (water: Eucheuma, L/g) ratio at 100 ℃ for 60min, and then added 0.15% protease and 0.1% α-amylase at 60~65℃ for 60min and 30min respectively gaved the best results. Under the optimal bleaching and extracting condition, the extracting ratio was 39.06%, the swollen volume was 38.6ml/ g, the water holding capacity was 2045.8%, the content of protein and fat were lower with no starch, but contained higher mineral element—Ca, P and K. The functional indexes above were higher than standard dietary fibre—wheat bran and dietary fibre from Eucheuma extracted chemically, suggesting that dietary fibre from Eucheuma bring into play a larger physiological efficacy on body.
Studies on Extraction Technics and Anti-oxidative Effect of Polyphenol from Humulus lupulus L
YANG Xiao-Lan, Tian-Yan-Hua, Shi-Cheng-Bin, Zheng-Hai-Ying, Zhang-Xiao-Yun
2006, 27(10):  297-302. 
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Confirm the optimum extraction technics of polyphenol of Humulus lupulus by single factor and orthogonal test: impregnant’s (acetone) concentration 70%, the ratio of materiel and impregnant 1:25(g/ml), circumfluence temperature 45℃, time 1h and extraction quantity achieve 47.29mg/g dry Humulus lupulus at this condition. The results of anti-oxidative test showed that the polyphenol extracts from Humulus Lupulus has stronger scavenging effects on [DPPH]freedom radical (IC506.72μg/ml) than ascorbic acid (IC508.79μg/ml) and tannic acid (IC507.68μg/ml), weaker than tea polyphenols (IC505.77μg/ml); it has nearly reducing capacity (EC500.111mg/ml) as ascorbic acid (EC500.101mg/ml), weaker than tannic acid (EC500.079mg/ml) and tea polyphenols (EC500.072); it also has stronger inhibition effect on MDA produced by lipid-peroxidation in liver homogenate of small rat (IC500.179mg/ml)than tannic acid (IC500.462mg/ml), weaker than tea polyphenols (IC500.136mg/ml).
Study on Preparation of Peptides from Buckwheat and Antioxidative Activity
LI Hong-Min, Zhou-Xiao-Li
2006, 27(10):  302-306. 
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This paper studied the optimum conditions of Papain, Protamex enzyme, Alcalase food grade enzyme, Flavourzyme and Neutrase on buckwheat protein and effect of ultrasonic disposal before hydrolyzation on peptide concentration and hydrolysis degree (DH). The antioxidative activity of buckwheat peptides had been determined using linoleic acid-KSCN method.
Research on Producing Furfural and Activated Charcoal from Almond Seed Shells
SHEN Ye-Hua, Qin-Zhen-Ping, Li-Cong, Guo-Hong-Xia, Han-Ya-Dong
2006, 27(10):  307-310. 
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The technology of producing furfural and activated charcoal from almond seed shells was studied by adding 2.0mol/L sulfuric acid 250.0ml per 50g shells and maintaining the temperature at 160℃ in 2.0h. The activated charcoal was produced from the residue of furfural, and the absorbability of activated charcoal reached analytically pure standard.
Study on Wheat Bran Degraded by Trichoderma koningii
ZHAO Yu-Ping
2006, 27(10):  311-341. 
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Trichoderma koningii which had been separated was studied in this paper. The conditions of the filter paper activity (FPA) test were studied and analyzed, which were showed as follows: enzymolysis for 40 minutes on the condition of 60℃ and pH4.5, proportion of cellulase to substrate was 1:2. The optimum fermentation conditions were showed as follows: the culture medium was pH6.5, water content was 150%, the amount of inoculation was 5%, tempera- ture was 28℃, fermentation time was 4d. The transformation efficiency could reach 28.5% when the wheat bran had been removed protein and starch.
Study on the Extraction and Separation of Se-Polysaccharides in Codonopsis pilosula from Banqiao
Zhang-Chi, Liu-Xin-Ping, Zhou-Da-Zhai, Chen-Yun-Gao
2006, 27(10):  314-318. 
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This article used the medicinal material Codonopsis pilosula which was rich in selenium element as experimental material, preliminarily studied the extracting and separating technology of Se-polysaccharides, the experiments studied the extracting technology by the methods of water extracting precipitation with alcohol, sevage deproteinizing, preciptation, drying and the content of polysaccharides and Se were determined by anthrone colorimetry and atomic absorption spectrometry. The optimum parameters to extract soluble Se-polysaccarides in Codonopsis pilosula were as follows: the extraction times is twice, the ration between material and solvent is 1: 20, the time is 2h, the temperature is 95℃. The content of soluble Se-polysaccarides is 5.5%, content of Se is 0.259%.
Researches on the Optimal Working Parameters in the Extraction of Lotus Germ Oil with Supercritical Carbon Dioxide
ZHANG Min, ZHENG Tie-Song, ZHANG Yu
2006, 27(10):  319-322. 
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The extraction of lotus germ oil by supercritical fluid CO2 has been studied. The influences of preprocessing conditions (moisture content, grind degrees), extraction conditions (temperature, pressure) and separation conditions (temperature, pressure) on the extraction rate were researched. On the basis of single factors tests, the optimal working parameters were worked out by orthogonal extraction tests: 5% of moisture content, 60 of grind degrees, 30L/h of CO2 of flow rate, 2 hours, 32MPa of extraction pressure, 50℃ of extraction temperature, 9MPa of separation pressure, 45℃ of separation temperature.
A Preliminary Investigation into the Separation and Identification of Astaxanthin and Related Compounds by C30-HPLC-PDA
PEI Ling-Peng, HUI Bo-Di, LIU Rui, LI Jing
2006, 27(10):  323-326. 
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Astaxanthin was an important functional factor wild applied in food and pharmaceutical products with various disease-protection and disease - treatment functions. The analysis of astaxanthin and related compounds was a difficult task due to their poor peak shapes on RP-HPLC. In this study, a series of effort was made to develop a separation method of astaxanthin- like compounds on C30-HPLC-PDA, including the separations of astaxanthin and its di-esters, geometrical isomers and degradation products. Data from those experiments suggested that by acidic acetonitrile-water (mobile phase A) and MTBE (mobile phase B), fractions mentioned as above were able to be separated successfully. This result is going to form the possibility of their quantization on C30-HPLC-PDA.
Optimizing Pectinase Usage in Pretreatment of Kiwifruit Juice for Clarification by Response Surface Methodology
WANG Zhi-Jun, HAN Yong-Bin, GU Zhen-Xin, ZHANG Li-Hua
2006, 27(10):  326-330. 
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 Kiwifruit pulp, treated with pectinase at different duration(40~141min), temperatures(37~54℃) and variousconcentration level of enzyme(0.005%~0.015%), the juice yield, clarity and alcohol insoluble solid were analyzed. And then, the optimum process parameters were determined employing a second-order central composite rotatable design in combination with response surface methodology. The optimum combination was 0.013% pectinase at 45℃ for 113min, the juice yield was 83.30%, the clarity 81.47% and alcohol insoluble solid 0.98g/100ml. Demonstration tests indicated that the R values of juice yield, clarity and alcohol insoluble solid equations were 0.958, 0.904 and 0.922 respectively.
Primary Study on Separation and Purification of a Microbial Transglutaminase
HAO Wei, WANG Zhang, CAI Hui-Nong
2006, 27(10):  331-334. 
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The enzyme of microbial transglutaminase (MTG) can modify the structure and properties of proteins through catalyzing an acyl transfer reaction of a γ-carboxyamide group of glutamine residue in a peptide chain, resulting the cross-linking of proteins. In this paper, based on the general physical and chemical character of MTG, several satisfied methods was decided after studied on using high centrifugation, ammonium sulfate precipitation, alcohol precipitation, acetone precipitation to separation MTG.
Study on the Total Flavonoids Content in Leaves of Prunus virginiana
WANG Guang-Quan, MENG Qing-Jie, GUO Shang-Jing, LI Gui-Lan, SUN Ying-Ying, LIU Li-Cui
2006, 27(10):  335-337. 
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Flavonoids in leaves of Prunus virginiana was determined by spectrometric. The analytical result showed that the average content of flavonoids in leaves of Prunus virginiana was 0.875%. The optimum extracting conditions were: alcohol density 60%, extract time 2.5h, extract temperature 60℃ and solid-liquid ratio 1g: 30ml.
Study on the Extraction Technology of Yellow Pigment Derived from Dioscorea zingiberensis
TANG Xuan, LI Wen-Hong, LI Xin-Sheng, CUI Yi, HAN Feng, LI Dong
2006, 27(10):  337-340. 
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Yellow pigment was extracted with ethanol and water from Dioscorea zingiberensis. The effects of temperature,time, ratio of raw material and solvent on the extracting of yellow pigment were ascertained. Based on the results of single factor experiments and orthogonal experiments, the best extraction processing parameter was obtained. The yellow pigment purified by solene could be obtained with the yield at 1.42% and the colority more than 16.
Study on Extraction of Pectin from Passiflora edulis Rind with Ultrasonic
HUANG Yong-Chun, MA Yue-Fei, XIE Qing-Ruo, HE Ren, BAN Li-Li
2006, 27(10):  341-344. 
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The extraction of pectin from Passiflora edulis rind with ultrasonic was studied in this paper. The ultrasonic power, ultrasonic time, materials and solution ratio, extraction temperature and the pH of solution were investigated. The experiment was arranged with L16(45). The optimal conditions of extraction were that ultrasonic power is 200W, extraction time is 35min, proportion of materials and water is 1:20(g:ml), extraction temperature is 40℃, and pH is 1.5. Compared with traditional method, the optimal time reduced from 3.5h to 35min, the extraction yield increase from 2.22% to 2.51%. At the same time, the quality of pectin was measured. The results showed that ultrasonic can strengthen the extraction of pectin from Passiflora edulis rind, which didn’t change the structure of pectin.
Study on Extraction by Ultrasonic-NaOH, Purification and Physicalcochemical Characteristic Assay of Polysaccharide on Repseed Meal
CHEN Hao, FENG Rui, SHEN Min, XUE Ai-Fang, WU Mou-Cheng
2006, 27(10):  345-349. 
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 The polysaccharide on repseed meal was extracted with ultrasonic-NaOH in this paper, the condition was optimized, and the protein was removed by Sevage, RSPS1~4 were obtained by purify RSPS by DEAE-Sephadex A-25 and Sephadex G- 100. The physical and chemical characteristic of RSPS1~4 were analyzed and the monosaccharide content of RSPS-2 and RSPS-3 were analyzed by HPLC.
Optimization of Medium for Mycelia Growth and Polysaccharides Production by Submerged Fermentation of Russula sp.
LI Zeng-Li
2006, 27(10):  350-354. 
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A submerged fermentation medium of Russula sp.was developed for efficient production of polysaccharide and biomass. The effects of carbohydrate and nitrogen sources and cations on the Russula fermentation were investigated in shake flasks. It was found that glucose was favorable carbohydrate sources for cell growth, metabolite production of extra cellular polysaccharide (EPS) and intracellular polysaccharide (IPS), the yield of polysaccharides per unit biomass. Yeast extract as nitrogen sources was suitable for the cell growth, extra cellular polysaccharide production and the yield of polysaccharides although intracellular polysaccharide was at a lower level. The type of cations source also affects polysaccharide production, and best results were obtained with zinc chloride. The optimal production of biomass, EPS, IPS, TPS and yield of polysaccharides was 20.94g/L, 1.54g/L, 78.11mg/g, 2.95g/L and 8.13%, respectively.
Study on the Extraction of Glutelins of Rape Pollen
HU Xiao-Bo, LUO Zu-You, WU Mou-Cheng, LI Juan, LI Fu-Jie
2006, 27(10):  354-358. 
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Study was conducted on the effect of protein composition distribution in rape pollen, alkali concentration, pH value, time and temperature on the extraction percent of glutelins in rape pollen. The protein composition distribution of defatted and wall-broken rape pollen is albumin 34.66%, globulin 1.930%, prolamine 2.810%, glutelins 45.96%, complex protein 11.04%, and the major protein in rape pollen were albumin and glutelins. Through orthogonal test,the optimum conditions of extraction were obtained on the basis of single factor test, as follow: ratio of solid-liquid1:20, NaOH concentration 0.30%, pH value 11, time 75min, temperature 70℃.
Study on Pigment Extraction and Stability from Mangosteen
FAN Run-Zhen, PENG Shao-Wei, LIN Hong-Tu
2006, 27(10):  358-362. 
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The stability of pigment extracted from mangosteen was studied in this paper. The results showed that the pigment is soluble in alcohol and highly sunlight-resistant and heat-resistant. The pH value affects the stability of the pigment but it is stable in range of pH3~7. It lumps well as food additive in common use of glucose, sucrose, sodium benzoate, but NaCl and oxidizer and reducer can harm its stability. K+, Na+, Ca2+, Mg2+, Zn2+ hardly affect the color and stability of the pigment, but the color turns deep with Cu2+, while Fe3+ greatly damages the pigment.
Study on Processing of Functional Milk Drink with Grifola frondosus Fermented by Bifidobacteria
Li-Feng-Lin, Zhang-Li-Li
2006, 27(10):  362-365. 
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In the article, milk is mixed with juice extracted from Grifola frondosus. After sterilization, the Bifidobacteria and Lactobacillus were inoculated. Then after formulation, a kind of function milk drink was made with some special experimental trials in order to determine the optimum formulation and conditions.
Study on the Effects of the Ripe Craft to FeS Which Forms in Egg Product
WANG Xiang-Dong, Xu-Jian-Guo, HE Jun-Yan
2006, 27(10):  366-369. 
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The article studied on the effects of the different craft to FeS which forms in egg riped. The results showed that the FeS resultant is greatly connected with the heating temperature, the heating time and pH. Under the same temperature, the longer the heating time, the more FeS production. The speed of production reduced when the temperature is 99℃; some already vanished when the temperature was 145℃ and enough air, but FeS production is few when high pH, whereas FeS production is more. The way of boiled for 7min, pickled 20min and smoked 15min was taken, we can obtain less FeS and the better general quality ripe egg products.
Study on ExtractionTechnique of Oil of Hippophae rhamnoides L
SONG Yu-Yang
2006, 27(10):  370-372. 
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This paper studied extraction technology of oil of Hippophae rhamnoides L. The main results are as follows: the effects of operating parameters such as granularity of seeds, extraction time and amount of extractant on the highest yield of rude oil from seeds of Hippophae rhamnoides linn (extraction efficiency) were further detected.The ruslt showed that the granularity of seeds and amount of extractant were the significant factors affecting the efficiency of oil of Hippophae rhamnoides linn extraction. While the extraction time had influence (not significant) on the extraction efficiency. When the optimum extraction technique condi- tions was obtained as follows: extraction time was 6 hours, granularity of seeds was 40 mesh, amount of extractant was 6 diameters. Thus it can provide some referable data for others ’study on extraction of oil of Hippophae rhamnoides L.
Study on the Extraction Technology of Crude Polysaccharides from Ginkgo biloba Sarcotesta
WU Xiang-Yang, Mao-Guang-Hua, Yang-Liu-Qing, Wu-Jing-Bo, ZHU Xiao-Huan
2006, 27(10):  372-375. 
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Objective: To study the optimal water extraction technology of polysaccharides from Ginkgo biloba sarcotesta.Methods: The content of the polysaccharides was determined by the method of phenol-sulphate acid. The extraction rate was regarded as an examine target. On the basis of single factor tests, orthogonal experiment design was applied to analyze the influence of factors including solid-liquid ratio, extraction temperature and time on the extraction rate of the polysaccharides. Results: Temperature is an important factor for the extraction rate of the polysaccharides. The optimal technology condition was obtained. The extraction temperature is 100℃, the time is 1h, and the solid-liquid ratio is1:12. The extraction rate of polysaccharides and the yield of crude polysaccharides were 95.09% and 23%, respectively. Conclusion: The optimal process is applicable to the extraction of crude polysaccharides from Ginkgo biloba sarcotesta.
Study on Zymolytic Technology of Gelated Yoghurt from Lactic-acid Fermentation of Rice Polishings
YU You-Gui, Zeng-Chuan-Guang, Zhang-Lian, Li-Juan
2006, 27(10):  376-379. 
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The trial with the main substrate of rice polishings to produce gelated yoghurt was conducted by orthogonal design method of L9(34) to study its zymolytic technology. The results showed that: (1) the optimum parameter of hydrolyzation with enzyme in rice polishings is rice polishings/water 1:5, protease 0.25%, added saccharifying enzyme 0.05%, added with 120min. (2) the optimum zymolytic craft parameters from liquor of rice polishings were liquor of rice polishing/fresh milk 8:2, inoculation size 3.0%, zymolytic temperature 41 ℃.
Effects of Heating on the Extraction of Amino Acids and Soluble Solids of Honeysuckle
ZHANG Jia-Min, Zhang-Wen, Shen-Xiao-Ping, Lu-Xiao-Li
2006, 27(10):  380-383. 
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The affecting factors of heating on the extraction of amino acids and soluble solids from dried honeysuckle were studied, and the extraction conditions were optimized by orthogonal design. The results showed that the optimum extraction conditions were: ratio of material to solvent 1:25, rotational velocity of agitator 250r/min, extraction temperature 80℃, extraction time 30min.
Extraction of Total Triterpenoids from the Rhizoma of Alisma orientalis (Sam.) Juzep by Microwave Pretreatment
YI Xing, XIAO Xiao-Nian, Huang-Dan-Fei, Deng-Ying-Na
2006, 27(10):  384-387. 
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 The extraction of total triterpenoids(TT) from the rhizoma of Alisma orientalis (Sam.) Juzep by microwave pretreatment technique has been explored. Its parameters, such as particle size of the rhizoma, concentration and quantity of pretreatment solvent, radiation time, extract time after microwave pretreatment and concentration of solvent used after micro- wave pretreatment,were analyzed by single-factor tests. The optimal pretreatment condition was obtained by orthogonal test. The suitable extraction conditions indicate that the 40-mesh powder of the rhizoma is extracted two times by reflux with 85% ethanol for 30min after pretreated by 50% ethanol used for 1.9ml per gram rhizoma powder and radiated 180s in microwave. The yield of TT is 1.784%.
Study on Extraction of Liposoluble Components from Rhodiola L by Supercritical Carbon Dioxide
GONG Gang-Ming, Liu-Yu-Mei
2006, 27(10):  388-391. 
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A technology of extracting concretes from the Rhodiola L with supercritical carbon dioxide is described. The effects of entrainer, extraction temperature,extraction pressure and extraction time on general rate of extraction is systematically investigated. The optimum operating conditions are confirmed. The result shows:the order of sequence of factors is extraction pressure>entrainer concentration>time >temperature. The optimum operating conditions are extraction pressure 30MPa, entrainer concentration 80%, time 120min, temperature 45℃. The extract was analyzed by gas chromatograph-mass spectrometry. In extract components were indentified, main components of this extrct were alcohol ester alkane, aldehyde.
Study on the Microwave-assisted Extraction of Red Pigments from Magnolia soulangeana Flower and Its Properties
TANG Ke-Hua, Yu-Hua-Zhong, Xiong-Yu-Shuang
2006, 27(10):  391-395. 
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With pre-microwave assisted extraction(MAE) technique and spectrophotometric determination method, the yields of orthogonally L9(34) test extraction of the red pigments from Magnolia soulangeana Soul.-Bod. flower and the pigments properties have been studied. The results showed the red pigments belongs to anthocynidines, which are soluble in ethonal, stable to heating, high concentration sugar, low pH and ultraviolet ray treating, but sensitive to scattering light treating, alkaline, oxidant and reductant as well as to Fe3+, Cu2+, Pb2+ ion. The chief influence factor on the pigments extraction yields is ethanolvolume, and the pre-microwave treatmenting(mid-intensity) is helpful to the extracting rapidly. The optimal technological is 15g flower petal immersion in 120ml 30% ethnol, pre-microwave treating(mid-intensity) 3.5min, 70℃ immersing extraction 1h.
Optimization of the Enzymatic Hydrolysis of Keratin via Response Surface Method
ZHANG Xian, Gao-Xin, Yang-De-Yu, Chang-Chun-Ran, CUI Yi
2006, 27(10):  396-399. 
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To study and analyze the extraction of keratin from egg-shell membrane. On the base of the single factor experiments and the Box-Benhnken design, the desired conditions of extraction of keratin are concluded. They are 64℃ of the temperature, 4.6% of the enzyme dosage, 2.2 hours of the total reaction time, 9.3of pH. Our present results showing that the yield of keratin was 38.0% and the content of keratin was 76.87% under the above-mentioned conditions.
Effects of Physico-chemical Characteristics of Dried Tilapia Fillet Produced by Methods of Solar, Vacuum, and Freeze Drying
Ye-Sheng-Quan, Zhang-Chao-Hua, Wu-Hui
2006, 27(10):  400-402. 
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 In this paper the characteristics of pores in dried tilapia fillet processed by solar, vacuum and freeze drying were measured by mercury porosimetry. Apparent, substance and true densities, porosity and pore size distributions of dried samples were measured to study the pores formed during the drying processes. The apparent density of fresh fillet flesh was 1127kg/m3, while the densities of dried tilapia fillet by solar, vacuum and freeze drying were 986, 735 and 343kg/m3, respectively. Porosity of freeze dried sample was much higher than those the solar dried and vacuum dried samples. Peroxide value and color of dried tilapia fillet meat were also measured.
Application of Data-processing System in Optimizing the Medium for L-Ornithine Fermentation
SU Guo-Cheng, Huang-Ai-Qing, Cai-Hui-Nong, Zhou-Chang-Yi, Wang-Zhang
2006, 27(10):  402-406. 
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 Orthogonal design and uniform design were used to optimize the medium for L-ornithine fermentation, and the experimental results were analyzed by Data-processing System (DPS). The optimum medium for the production of L-ornithine by Arthrobacter paraffineus WZFF. X-164 was established and confirmed. The result indicated that DPS had a satisfactory effect on optimizing the medium for L-ornithine fermentation and that the yield reached 19.91g/L by increasing the productivity for more than 125%.
Design of the Automatic Detection Equipment for Oil Acid Value Based on Image Processing Technology
WANG Li-Qi
2006, 27(10):  406-408. 
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This paper presents a new method for oil acid value detection combining traditional chemical titration with image processing technology. The process of titration and getting image is manipulated by single chip microcomputer. Then the image is sent to computer to process further by using digital image processing technology, the color information within is extracted. Afteranalyzing and comparing the color information, the twinkling is captured as the titration end when the color changes obviously, then according to the quantity of reagent, the oil acid value is calculated with relevant formula by computer. The information is feedback into the single chip microcomputer system to control the actuator. By this method, one can implement the automatic detection and control of oil acid value conveniently, objectively and correctly.
Study on Extraction of Volatile Oil from Cleistocalyx operculatus
CHEN Jian, Jiang-Jian-Guo, Zheng-Ai-Chu, Liang-Li-Mian
2006, 27(10):  409-411. 
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This article mainly investigated the chemical components of the essential flower oils of Cleistocalyx operculatus in Guangdong. Steam distillation extraction(SDE) and supercritical fluid CO2 extraction (SFE) were used to get the essential flower oils. The yields of volatile oils with the two methods were compared. GC-MS was used to analyze the chemical components of the essential oils with the two extraction methods. We found that the main components of the essential oils in Cleistocalyx operculatus flower extracted by the two different methods were nearly the same.
Study on Processing Technology of Lactic Acid Bacteria Beverage with Black Sweet Corn
ZHANG Yu, Li-Jie, Gao-Yun, Ye-Shu-Hong
2006, 27(10):  412-415. 
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 Preliminary investigation on processing technology of lactic acid bacteria beverage with black sweet corn with nutritional and healthy functions was reported. After a lot of experiments, the main technological process was made certain. Lactic acid bacteria beverage with black sweet corn was prepared from lactobacillus fermented milk, black sweet corn, sweetener, acid, stabilizer, extract, water, etc. Through orthogonal test the best conditions were confirmed. The results showed that the best formula was adding 35% fermented milk with black sweet corn, 11%sugar, 0.5% stabilizer, 0.2% citric acid. The high quality product with unique flavor was obtained using the above technical conditions.
Study on Culture and Extraction Conditions of Intracellular Protease from Lactobacillus Helveticus
ZHANG Zhong-Yang, Pan-Dao-Dong
2006, 27(10):  416-419. 
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Performance of Absorption and Separation of the Macroporous Resin for Flavonoids from Coreopsis basalis Flowers
ZHU Du, Zeng-Qing-Gui, Jiang-Yu-Mei, Yan-Ri-Ming, Huang-Si-Sheng
2006, 27(10):  420-423. 
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Eight kinds of macroporous resins were selected to compare their performances in absorbing and desorbing flavonoids in flowers of Coreopsis basalis. The optimal absorbent material for flavonoids in flowers of Coreopsis basalis was decided. Experimental results show that AB-8 resin possesses higher absorption and desorption capacity. It is a better candidate for separating and purifying flavonoids in flowers of Coreopsis basalis.
Study on Adsorption and Separation of Flavonoids from Sweet Potato Vines with Macroporous Resin
HONG Xue-E, GAO Yin-Yu, Luo-Li-Ping, XIA Dong-Hua, Chen-Cai-Shui
2006, 27(10):  423-427. 
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To study the absorption and separation of the macroporous resin for flavonoids from sweet potato vines (FSPV). Eight types of macroporous resin were selected to compare their performances in absorbing and desorbing FSPV. The optimal type for FSPV was decided, meanwhile, its kinetic curve and dynamic absorbing behavior were studied. Experimental resultsshowed that AB-8 resin possesses higher absorption and desorption capacity. The appropriate adsorption conditions were: the range of the sample concentration was 0.6~1.0mg/ml, pH was 4.28 or so and velocity of flow was 3ml/min .When 95% ethanol was used as eluant, the desorption capacity was 97%, and 4 BV eluant could desorb FSPV basically. AB-8 macroporous resin showed better comprehensive adsorption property. It can be used to purify and separate FSPV.
The Purification of the Major Allergens in Buffalo Milk
LUO Zeng-Ling, Chen-Hong-Bing, Chen-Fu
2006, 27(10):  428-432. 
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The immune cross-reaction happens between cow’s milk and buffalo milk. It means the patients who are allergic to cow’s milk may also allergic to buffalo milk. Therefore the purified buffalo milk allergen would lay a foundation to the future work. To purify the major allergens caseins, α-lactalbumin and β-lactoglobulin murrah buffalo milk was used as material with the methods of isoelectric precipitation, gel-filtration chromatography and anion-exchange chromatography. The purity of the purified α- lactalbumin and β-lactoglobulin was more than 90%. The recovery accounted 50.26%, 52.86% of the total β-lactoglobulin and the total α-lactalbumin respectively by using anion-exchange chromatography, and the recovery accounted 49.39%, 84.19%of the total β-lactoglobulin and the total α-lactalbumin respectively by using gel-filtration chromatography. The results showed that the methods of isoelectric precipitation, gel-filtration chromatography and anion-exchange chromatography were suitable for purifying the major allergens in buffalo milk.
Analysis on Flavonoid Yield in Buckweat with Different Distilling Methods
GUO Jing-Bo, Wang-Xiang-Dong, ZHANG Yan, SHEN Ke-Min
2006, 27(10):  433-436. 
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The flavonoid yield in buckwheat effected by temperature, time and material quanlity in water and methonal respective was studied with UV-VIS and L9(33)orthogonal design. Results showed that the optimum condition were A3B2C1 and A2B3C1 correspondingly. The flavonid yield was improved obvious with three factors asdended simultaneous in water and also with water asdended under boiled temperature, whereas the optimum methanol extraction temperature was 75℃. The influence factors of water temperature were higher than the time and buckwheat quanlity and methanol extracting time than temperature and buckwheat quanlity, though higher, the R of time was proximate with methanol temperature.
Quantitative Detection of TC,TG and HDL-C in Micro Level of Blood
WEN Jing, Zhang-Jing, Wang-Yan-Wei, Sang-Ting-Ting, Jiang-Ai
2006, 27(10):  437-440. 
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Establish a quantitative detection method in micro level of blood on the base of reagent box for detecting the TC, TG, and HDL-C in ordinary amount of blood . Methods: For detection of TC, TG, and HDL-C using two parts of 50μl blood. Each mouse only 110μl of orbit blood can be collected. Using half stuff of the reagent box for serum enzyme reaction and color development, than the reaction liquid is poured into a 600μl cell for TC, TG and HDL-C colorimetric analysis. Results and conclusion: Mice feed on high lipids food for 30 days a hyperlipemia model can be established. By comparison of the preciseness, accuracy and experimental condition with the primitive reagent box detection, it is revealed that the micro amount blood analysis method is reliable.
Application of Accelerated Solvent Extraction on the Oolong Tea (Camellia sinensis cv. Fenghuangdancong) Aroma Analysis
Su-Xin-Guo, Wang-Ning-Sheng, Mi-Sui-Qing, JIANG Yue-Ming, Duan-Jun
2006, 27(10):  441-444. 
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 Oolong tea (Camellia sinensis), native to China, is a semi-fermentation with a good pleasant, fragrant and sweat taste. The aroma compounds, collected by accelerated solvent extraction (ASE), compared to distillation extraction (SDE), were investigated. The major results are as fellows: Using ASE, 63 kinds of aroma compounds of Fenghuangdancong Oolong tea cvs. Guihua were identified, whereas 55 aroma compounds by SDE, respectively. The major aroma compounds of Oolong tea collected by ASE were linalool, nerolidol, nonanoic acid, decanoic acid, geraniol and 3,7-dimethyl-1,5,7-octatriene-3-ol. ASE exhibited advantages in collecting actual aroma compounds, modifying the analysis of tea heat-instable aroma compounds and maintaining a good analytic stability.
A Multiplex PCR Method to Detect the Vibrio parahaemolyticus Strains
HUANG Xiao-Rong, 吕Hai-Cang, Zheng-Jing, CHEN Bin, TANG Min-Ying, HUANG Chang-Jiao
2006, 27(10):  445-446. 
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Vibrio parahaemolyticus is one of the nosogenetic Vibrios and thermolabile hemolysin, thermostable direct hemolysin and thermostable related hemolysin are the main virulence factors in the Vibrio parahaemolyticus strains. In this study, the primers recommended by the FDA 2004 Bacteriological Analytical Manual were used to detect the Vibrio parahaemolyticus strains. The consequence is that there were no thermostable direct hemolysin gene and thermostable related hemolysin gene in the Vibrio parahaemolyticus environmental strains, and all of the Vibrio parahaemolyticus strains have the thermolabile hemolysin gene.
Assay on Residue of Benzene in Macroporous Resins
LI Hai-Bin, Guo-Bao-Jiang
2006, 27(10):  447-449. 
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Amounts of styrene, divinylbenzene and other residues before and after preparation of AB-8 macroporous resin were determined by gas chromatography. The results showed that no residues were found in AB-8 macroporous resin after preparation. So, when AB-8 macroporous resin after preparation is used in the extraction of effective components in medicinal herbs, the influence of styrene, divinylbenzene and other rsidues can be ignored.
Determination of Phosphorus in Flax Lecithin by the Oxygen Bomb Ashing Combustion and Spectrophotometry
GUAN Ming, MA Hong-Xiong
2006, 27(10):  450-452. 
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The paper introduces a simple method of determining the phosphorus in flax lecithin. At first the sample was combusted by oxygen bomb ashing combustion, then the products were absorbed by water, finally, the content of the phospho- rus was determined by P-Mo-blue spetrophotometry, the measure wavelength is 690nm, the result showed that there is a good linear relation between absorbance and concentration at the range of 0.4×10-4~3.2×10-4mg/ml, r =0.9994; the paper also investigate the influence of the developing time on determining result, choose the best boiling water bathing time, precision and accuracy experimental result meets the requirement, the average recovery rate is 99.7%, RSD =1.46%; the phosphorus content of the sample is 4.68%, exceeding 2.70% of the index number of the national standard. The method is accurate, simple, feasible, suitable for determination of the phosphorus content in the flax lecithin.
Study on Quality Standard of Fruit of Trapa manshurica
DONG Wei-Yan, Niu-Feng-Lan, Liang-Rui, CHENG Ge
2006, 27(10):  453-455. 
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 Objective: To establish quality standard for fruit of Trapa manshurica. Methods Thin layer chromatography was used to test the active compound - gallic acid in fruit of Trapa manshurica and HPLC was used to determine the content of gallic acid. The moisture, heavy metal and extract in fruit of Trapa manshurica were determined according to‘ Chinese Pharmacopoeia’. Results: Content of gallic acid in fruit of Trapa manshurica is 0.08%. Conclusion: It is very important to establish the quality standard of fruit of Trapa manshurica in order to develop it into a new medicine.
Measuring the Content of Flavones and Identifying Its Flavones Species in Fructus rhodomyrti
HUANG Ru-Qiang, Deng-Wei-Wen, Wu-Jing-Lian, LIU Feng-Yao
2006, 27(10):  455-458. 
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 Fructus rhodomyrti is the fruit of the Rhodomytus tomentosa (Ait.) Hassk, and it is a traditional Chinese medicine material with anti-hepatitis property. According to the reports, it contains flavonoid glycosides, phenols, amino acids, organic acids and carbohydrates. It grows on knolls, wilderness which distributes in Guangdong, Guangxi, Fujian, Taiwan, Yunnan, Guizhou, China. In this paper, the content of flavones was measured and the species of flavones were identified in Fructusrhodomyrti. The results showed that 95% methanol was the premium solvent to digest flavones in Fructus rhodomyrti. And that the content of flavones is 0.926mg/ml which the standard sample was rutin. With color reaction and fluorescence identification, it was determined that the species of flavones have flavanones, chalcones and flavonols.
Analysis of Cellar Fatty Acids of Gram-negative Pathogenic Bacteria by Gas Chromatography
GUO Ai-Ling, Zheng-Hua-Ying, Ma-Ai-Min, WANG Pei-Pei, Yu-Gong-Bao, 吕Jun
2006, 27(10):  458-461. 
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 The components of cellular fatty acids of 15 strains of Gram-negative pathogenic bacteria which analyzed by gas chromatography, are clearly dissimilar in different genera, partial dissimilarity in the same genus and the same in type strains and local strains. So that can be used to identify pathogenic bacteria in the food.
Determination of Flumioxazin Residue in Ginger by GC-MS
WANG Lian-Zhu, Yang-Ming-Zhi, Wang-Rui-Long, Zheng-Jun-Chao, Liu-Yi-Na
2006, 27(10):  461-463. 
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Flumioxazin was extracted from sample with acetonitrile and the extract was cleaned up by using SupelcleanTMENVITM- Carb SPE Tube (0.5g, 6ml). The final extract was injected into GC, followed by MS detection under EI ionization and selective ion monitoring mode. The detection limit was 0.006mg/kg. Precision and recovery tests were made at the spike level of 0.02, 0.04, 0.05, 0.1, 0.2mg/kg, and the results were as follows: recoveries in the range of 62%~105%, relative standard deviation 5.2%~18%.
Analysis of Conjugated Linoleic Acid Isomers Produced by L. helveticus L7
LIU Xiao-Hua, CAO Yu-Sheng, CHEN Yan
2006, 27(10):  464-467. 
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Two CLA isomers produced by L. helveticus L7 were separated by HPLC, and confirmed to be t9,t11-CLA and c/t-9,11-CLA respectively by UV spectrum, FTIR and GC-MS.
Detection of Sulfonamides in Pork Urine with Radioimmunoassay Method
LIN Jie, Huang-Xiao-Rong, Zheng-Jing, Chen-Jian, Chen-Bin
2006, 27(10):  468-470. 
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The detection of sulfonamides in pork urine by Charm II radioimmunoassay was studied.The control point was confirmed.The immunoassay sensitivity and specificity of this competitive system were discussed.The stability of detection for the maximum residue limit 1250μg/kg was validated.The whole detection process could be finished within 30min.
Studies on Determination of Sweetening Agent in Soy Sauce by HPLC
LI Jian, Liu-Ning
2006, 27(10):  471-473. 
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 A rapid method using a reverse-phase high performance liquid chromatography for the determination of sweetening agent saccharin sodium, acesulfame-K, aspartame in the soy sauce was presented. Samples were purified with column chromatograph of alumina cartridge and solid phase column. The samples were separated on a ODS column with 0.02mol/L ammonium sulfate(800ml)+ methanol(150ml)+acetonitrile(50ml)+10% sulfuric acid(1ml)as the mobile phase and detected at UV 214nm. The variation coefficient was 0.95%~2.05% and the recovery was 97.2%~102.2%. This method was suitable for the determination of sweetening agent in the soy sauce.
Analysis of Heavy Metal Pollution in Food for Children Sold around School in Beijing
LUAN Na, Zhang-Ying
2006, 27(10):  473-476. 
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In order to investigate the heavy metals pollution in small packs of ready food for children which were sold around the primary and junior high school in Beijing city, we measured the contents of copper (Cu), zinc (Zn), lead (Pb), cadmium (Cd), chromium (Cr) in 31 kinds of packed food by Atomic absorption spectrometry. The results showed that the detection rates of Pb and Cd in tested food were 95% and 60%~75%, and content of Cd in 12.5%~25% of tested food had exceeded the national standards, meanwhile the content of Cr in some ready food also had exceeded standards. Cd pollution was more serious than otherheavy metal, it existed in 45%~75% of the tested food with the content over 1/2 standard or standard. Although the heavy metal pollution in our tested food is not serious except for Cd, most heavy metals contents were lower than 1/2 national standard, the fact that most of heavy metal can be checked out should be paid attention.
Comparison of Nutritious Constituents and Tasty Amino Acids of Bivalve Hemolymph both before and after Purification
HUANG Gao-Ling, Wang-Yan-Qing
2006, 27(10):  477-480. 
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The nutritious constituents of Meretrix meretrix Linnaeus both before and after purification were studied in this paper, including ash, moisture content, crude fat, crude protein and amino acid. The results of the experiments showed that the nutritious constituents of the Meretrix meretrix Linnaeus samples hardly influenced by purification expect crude fat. The delicious amino acids such as glutamic acid, asparagines, alanine and glycin, both before and after purification, didn’t have obvious changes. So we got a conclusion that the purification didn’ t have much influence to the nutritious constituents. Even, purification could reduce the number of E.coli and Salmonella. So the purification of seashell is imperative under the situation.
Fast Detection of Coliform in Vegetables with Fluorescence Method
ZHENG Jing, Huang-Xiao-Rong, Tang-Min-Ying, CHEN Bin, Zhang-Wen-Ling, Huang-Chang-Jiao
2006, 27(10):  480-484. 
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The fluorescence method utilizes the principle that coliform decomposes 4-mehtyumbelliferyl-β-D-galactoside,causing 4-mehtyumbellifery dissociated, which will emit blue fluorescence when being illuminated with 336nm UV light. In the experiment, the nutriments needed by coliform are concentrated and vacuum-dried to produce disposable testing cuvettes and using these testing cuvettes, specificity, sensitivity and stability tests as well as a comparative study against other inspecting methods of coliform in vegetables are performed. The results show that this method is fast, simple, accurate and stable and is applicable for fast detection of coliform in vegetables.
Determination of Trace Arsenic in Aquatic Foods by Hydride Generation-atomic Fluorescence Spectrometry
HUANG Zhi-Yong, Zhang-Qiang, Xu-Wen-Zhi, Huang-Zhi-Tao
2006, 27(10):  484-487. 
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The trace arsenic in aquatic foods was measured by microwave digestion coupled with the hydride generation-atomic fluorescence spectrometry (HG-AFS). The instrumental parameters and analytical conditions, including lamp (As-HCl) current, carrier gas flow, atomization stove temperature, acid medium, KBH4 concentrations and reducing agents, were investigated and optimized. Under optimum conditions linear response ranged from 0 to 80μg/Lwith R2≥0.999. The average recovery tested with adding standards was 96.3%, and the detection limit estimated with 3-fold standard deviation was 0.021μg/kg. The established method, with the advantages of simple operation, high sensitivity, and high efficiency, was successfully used for the determination of As in some aquatic foods.
Study on Aromatic Compositions for Different Vintages of Dry Red Wines
HU Bo-Ran, Li-Hua
2006, 27(10):  487-492. 
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Wine aroma is a significant composition contributed to differences of wine styles and qualities. The aim of this study is to ascertain the chemical composition of wine aroma in Geographic origin of Ningxia Helan Mountain Eastern Region. It provides practical value for the establishment of standard systems for sensory evaluation, technology optimization and quality appraisal for wine production. Chemical constituents of the volatile compounds from the different vintage of monovarietal dry red wines were studied. The aromatic compounds were extracted by solvent extraction and analyzed by GC-MS, with their relative contents determined by area normalization. The different peaks of 36, 31, 32, 32 and 30 compounds from the wines’ vintage 2002 of Cabernet Sauvignon, Merlot, Cabernet Gernischt for 1997 and 1994 of Cabernet Gernischt were respectively obtained, and 36, 31, 31 and 29 of them were identified. These constituents respectively represented 100.00% ,100.00%, 99.97%, 99.74% and 99.66% of the total peak areas. They were mainly fatty acids, fatty alcohol, aralkanols, fatty ketones, heterocyclic compounds, ethers and other chemical groups. Under the same fermentation technology, the higher relative contents and patterns of aromatic compounds were similar but the characteristic aroma trace components were very different; so as to be led to an unique aroma and style for different variety wines. Cabernet Gernischt wines which aged in steel containers from vintages 2002, 1997 and 1994 were tested respectively. A total 37 kinds of aroma were detected in their processes, while 25 kinds of aroma were common to the three different vintages. The aroma components changed gently during the aging of the wine. The patterns showed: the relative contents of total ester changed low→high→lower; total alcohols were high→low→higher; while organic acids, ketones and heterocyclic compounds degrade and transform; with esters showing low→high→higher.
Study on Ca,Mg,Fe,Se,Zn,Cu Content of Wildness Cress in Se-enriched Area in Longhui
ZHAO Liang-Zhong, Shi-Ming-Gen
2006, 27(10):  493-497. 
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 The content of Ca, Mg, Fe, Se, Zn, Cu of wildness cress in Se-enriched area in Longhui was detemined by method of atomic absorption spectrometry. The results showed that the content of Zn, Cu, Fe, Mg, Ca, Se is 1.4277×10-4, 0.7853×10-4, 90.4767×10-4, 321.8782×10-4, 1313.3938×10-4 , 1.46×10-4μg/g in fresh cress, and 69.01, 9.42, 1066.38, 3540. 66, 14312.92, 0.154μg/g in day cress(water content is 13.4%). Except the content of Zn lower than celery, others element’s content all higher than other common vegetables. The content of Fe is 45 to 7.5 times to common vegetables. The content of Ca is 13 to1. 6 times to common vegetables. The content of Se is 9.7 to 2.4 times to common vegetables.
Determination of Contents of VC,Nitrate,Nitrite of Varied Zingiber officinale
LI Shu-Hua, Chen-Feng-Zheng
2006, 27(10):  497-499. 
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Objective: To determine the contents of VC, nitrate, nitrite of varied Zingiber officinale, so as to evaluate the quality of Zingiber officinale. Method: Using uhraviolet spectrophotometer to determine the content of VC, nitrate, nitrite by measuring the absorbency of Zingiber officinale at special wavelength. Result: VC was only 2.30mg/100g after Zingiber officinale was cooked 15min. The content is 20.65% of Zingiber officinale’. But VC was 5.86mg/100g in pickle. The content is 52.60% of Zingiber officinale’. Nitrate was 39338.5mg/100g. The content of nitrate was too much to be eaten normally. Nitrite was 0.3046 mg/100g, and exceeded the standard. But the contents of nitrate and nitrite of cooked Zingiber officinale and fermented Zingiber officinale were low.
Determine the Trans Fatty Acid in the Food
SONG Wei, Yang-Hui-Ping, Zhao-Zeng-Yun, HOU Chun-Mei, CHEN Yun-Ping
2006, 27(10):  500-503. 
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The trans fatty acid is a kind of unsaturated fatty acid,there are very extensive source,and it is extremely harm for health. The content of trans fatty acid in food have already been restricted in some European countries recently. The content of trans fatty acid (take trans -oleic acid C18:1△9 as example) in several kind of fat products has been determinated and analysed using gas chromatography and the choice of the stationary phases in gas chromatography has been discussed. More choices of stationary phases in determining the trans fatty acid was offered. The result shows that the content of trans fatty acid is 9.9%~ 14.5% in butter and 12.5% in cream.
Study on Analysis of Aroma Components and Their Formation Mechanisms of Different Aged Zhenjiang Frangrance Vinegars
MA Yong-Kun, WEI Yong-Yi, JIANG Jia-Kui, SUN Le-Liu, XIA Rong, XU Kang-Ping
2006, 27(10):  504-507. 
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The aroma components of four Zhenjiang Fragrance Vinegars produced in different years were analyzed by GC-MS method combined with solid-phase microextraction, 52 aroma components were identified, which mainly were acids, esters, alcohols, ketones and herterocylic compounds. Among them, the contents of acetic acid, ethyl acetate, furfural and tetramethyl pyrazine reached above 50% in all, which possibly affected the aromatic quality of Zhenjiang Fragrance Vinegar. The research showed that the aroma components of Zhenjiang Fragrance Vinegars decreased during aging process. Also, the mechanisms of aroma formation of Zhenjiang Fragrance Vinegar were studied.
Experimental Study on Shelf Life of Milk by Etti
GU Xue-Lian, Liu-Bao-Lin, Hua-Ze-Zhao, Wang-Xin, Liu-Yan-Chen
2006, 27(10):  508-510. 
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This work mainly aimed at investigating quality of milk in cold chain. The effects of different storage condition on quality of milk were investigated by electronic time-temperature indicator (ETTI) and biochemical methods. The device would predict the remaining shelf life and alarm when abnormal condition. The remaining shelf life of milk has gotten by the nonisothermal conditions, whose difference of results between measurement and biochemical analysis was less than 0.5 days. The ETTI would appropriately indicate the remaining shelf life(RSL). It was better than the product date and significant to improve the cold chain for food.
Analysis of the Aroma of Roasted Gigot
XIE Jian-Chun, Sun-Bao-Guo, Zheng-Fu-Ping, WANG Lin, WANG Shuai-Bin
2006, 27(10):  511-514. 
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Volatile components of roasted gigot were analyzed by simultaneous distillation and solvent extraction (SDE) combining with gas chromatography and mass spectrometry. Constituents of considerable amount for the aroma were furfural, 5-methyl-2-furancarboxaldehyde, eugenol, hexanal, 2-furanmethanol, 2-furanmethanethiol, 2,5,6-trimethyl-1,3-oxathiane, 3- methylbutanal, 2-acetyl-5-methylfuran, nonanal, 1-hydroxy-2-propanone, 2,5-dimethylphenol and 2-ethyl-3-hydroxy-4H- pyran-4-one. Conclusively, components of meaty aroma, fatty and oily aroma, roasted aroma, rancid and cheesy aroma, and fennel aroma were considered as the main contributors to the flavor of the roasted gigot.
Study on Antioxidation of Gymnemic Extract by Chemiluminescence
吕Xiao-Ling , Sun-Rong-Rong
2006, 27(10):  514-516. 
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This article measures the content of gymnemic acid and studies the scavenging ability on ROS of Gymnemic extract by chemiluminescence. The results showed that gymnemic extract can inhibit and clear the ROS such as O2·,·OH and H2O2 effectively, and the ability is related with the concentration of the gymnemic extract.
Antitumor and Antilipemic Action of Pummelo(Citrus grandis L. Osbeck) Peel Extract
ZHANG Hai-De, He-Ji-Qin, Huang-Yu-Lin
2006, 27(10):  517-520. 
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 In order to study the bioactivity of extract from pummelo peel, the antilipemic action and antitumor capacity of the extract were studied by mice in vivo. The sample group of mice had significantly lower concentration of total cholesterol (TC), triglyceride (TG), and low density lipoprotein cholesterol (LDL-C) (p<0.05), significantly higher concentration of high density lipoprotein cholesterol (HDL-C) (p<0.05) in serum of mice than that of the high lipid control group. The rate of inhibiting S180 growth in sample group was 29.7%. The mean wet weight of thymus gland of tumor control group was 1.2± 0.4mg/kg, significantly lower than that of the normal control group which was 2.6±0.8mg/kg (p<0.01), and the mean wet weight of thymus gland of sample group was 2.0±0.5mg/kg, significantly higher than that of the tumor control group (p<0.05). It shown that the extract could decease the lipemia concentration of white Kunming mice, inhibit the growth of tumor S180 and improve the immunity ability of the mice.
Bioavailability Study of Two Marketing Calcium Supplements on Growing Rat
ZHAO Xiao-Hong, Mi-Sheng-Quan, Liu-Yan
2006, 27(10):  521-524. 
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 Consumers were confused by the numbers and types of different preparations of calcium supplements as more and more subgroup of the population are recommended to increase their daily calcium intake. In this study, a dose under threshold of calcium intake was conducted to compared the bioavailability of two marketing calcium supplements. Ca, Zn, Mg and Pb were measured by FAAS or GFAAS, after a long term calcium balance on growing Wister female rats, bone density of right thighbone were measured. The results showed that the apparent absorbability of the compound calcium carbonate was lower than the compound calcium amino acid chelate(p<0.05),but the absorbabilities of Zn, Mg, Pb were higher (p<0.01 or p<0.05). And the bone density of right thighbone were not significant (p>0.05) between two calcium supplements. It suggest that the bioavailability of calcium from calcium amino acid chelate was superior to one of the calcium carbonate, but absorbability of the heavy metals should be concerned at the same time.
Influence of Platycodon grandiflorum(Jacq.)A.DC in Blood Glucose and Insulin Levels of Diabetic Mice
ZHENG Jie, Ji-Bao-Ping, He-Ji-Guo, LI Ye, Zhang-Xiao-Feng
2006, 27(10):  525-528. 
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This study for the first time is to examine the hypoglycemic effects of Platycodon grandiflorum (Jacq.) A. DC in streptozotocin (STZ) -induced diabetic ICR mice. The effects of P. grandiflorum ethanol extract (PGE) on blood glucose, exogenous insulin sensitivity and plasma insulin levels were investigated. In four doses of extracts from the root of P. grandiflorum, extract at dose of 100mg/kg significantly suppressed the rise in blood glucose after 30min in the acute glucose tolerance test. Furthermore, this dose was applied in the fellow experiments. A significant decrease in blood glucose levels was observed after treatment of PGE. A combination of PGE and glibenclamide produced a greater effect in blood glucose level than using glibenclamide or PGE alone. PGE enhanced and prolonged the hypoglycemic effects of exogenous insulin on diabetic mice. Plasma insulin levels were increased with glibenclamide treatment in diabetic mice, whereas such effect was not observed with PGE. These results indicated that P. grandiflorum enhances the hypoglycemic effects of exogenous insulin without stimulating insulin secretion, indicating that insulin sensitivity is increased in diabetic mice.
Effects of Soy Isoflavones on Hyperlipidemia Rats
LI Guo-Li, Zhao-Wei-Ming, Yang-Jian-Jun, Liu-He-Rong, REN Bin-Bin, ZHAO Yi, Li-Lei, Kang-Zhi-Dong
2006, 27(10):  528-531. 
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Objective: To study the influence of soy isoflavones on serum lipid level in Hyperlipidemia rats. Methods: 50 SD female rats were randomly divided in 4 groups: normal diet control, high fat diet, low dose SI (300mg/kg bw)+high fat diet, and high dose SI (600mg/kg bw) + high fat diet; rats of normal diet control were fed with normal diet, and rats of the remainder groups were fed with high fat diet. After 6 weeks, rats were killed and have detected serum lipid level and activity of LPL and HL in blood. Results: Compared with the group of SI diet, the TC, TG, LDL-C levels of the group of high fat diet were significantly higher, the HDL-C level were significantly lower, the activity of LPL in serum increased obviously. Conclusion: These results suggested that soy Isoflavones can decrease the serum lipid level obviously.
Influence of Enzyme-based Extracting Jujube Polysaccharide to Serum Kinase on Swimming Mice
CAO Ben, CHI Ai-Ping
2006, 27(10):  531-534. 
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 Objective: To find alleviate sport fatigue composition form Jujube polysaccharide and to investigate it’s relative principle in sport body. Methods: With different withdraw method, get two kinds of sugar form Jujube polysaccharide, take male rat for test object, building up exhaust training model, finding the better composition; and building up a swimming model, infusing this Jujube polysaccharide to the rat, measured the activity of creatine kinase, alanine aminotransferase, aspartate aminotransferase, lactate dehydrogenase, superoxide dismutase, glutathione peroxide in serum after four weeks. Result: En- zyme-based extracting Jujube polysaccharide can raise the activity of superoxide dismutase, glutathione peroxide in serum, reduced the activity of creatine kinase, alanine aminotransferase, aspartate aminotransferase and Lactate dehydrogenase in serum. Conclusion: It is proved that enzyme-based extracting Jujube polysaccharide can alleviate sport fatigue.
Study on the Preventive Effect of Defated Rice-germ to Obesity and Hyperlipidemia
TONG Guo-Hui, Yang-Qing
2006, 27(10):  535-537. 
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Objective: To explore the effect of Defated Rice-germ(DRG) on obesity and hyperlipidemia. Methods: 50 rats were divided into 5 groups randomly according to the level of TC. They were fed with one of the following diets: basal - diet(BD), high-fat-diet(HFD) and high-fat-diet with different dosages of DRG( 20, 100, 300mg/kg bw). All rats were weighted once a week. By the end of the 5th week,the animals were sacrificed and the serum levels of TC, TG, HDL-C were tested and the fat pad around the kidneys and the testicles were dissected off and weighted. Results: The average body weight(bw), the ratio of body fat and BW, the serum levels of TC, TG of the HFD group were significantly higher than those of the BD group. But the average BW, the ratio of body fat and BW, the serum levels of TC,TG of the groups supplemented with dosages of DRG were significantly lower than those of the HFD group. Conclusion: DRG can prevent the formation of obesity and hyperlipidemia .
Study on the Nutritional Components and Safety Foctors of Lotus
LIN Xuan-Xian
2006, 27(10):  538-539. 
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The nutritional components and safety factors of lotus were studied. The results show that the contents of VC, mineral elements, saccharide, flavone and amino acid are very rich. In addition, the results also show that the lotus is safe for human.
Anti-proliferative Effects of Wheat Germ Agglutinin Isolectin Ⅱ on Breast Cancer Cells
DAN Liang, Chen-Hui-Yan, Sun-Zhen, Yao-Hui-Yuan
2006, 27(10):  540-544. 
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In vitro growth inhibition tests, cell shape observations, and cell cycle determinations were conducted to evaluate the inhibition effects of wheat germ agglutinin isolectin II (WGAII) on two breast cancer cell lines, MCF-7 and SHZ. WGA demonstrated inhibitive effects on the proliferation of both cell lines showing maximum inhibition at 72h after incubation. SHZ was more sensitive to WGAII treatment, its LD50 being  ̄10μg/ml. WGAII treatment crimpled, stretched, clustered, and detached the cancer cells, and worsens their surface reflectivity. The wall of some cells was blebbed, conglutinated, with some of the blebs broken or detached as apoptotic bodies. WGAII blocked the SHZ cell cycle at the G1/S phase, and thus interfered with the normal proliferation of cancer cells.
Inhibitory Effect of Rape Bee Pollen Extracts on Hydroxyl Radical-mediated 2-deoxy-D-ribose Oxidative Damage
WU Su-Fang, Cao-Wei, Yao-Ya-Ping, Chen-Wei-Jun, Song-Ji-Rong
2006, 27(10):  544-548. 
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Polyphenols were extracted with water, 80%ethanol, 70%methanol from rape bee pollen (RBP). The total phenoliccontent of extracts was determined and the antioxidant properties of extracts were assayed using different methods including reducing power, iron (II) chelation and DPPH radical and Fenton chemistry system. The mechanism of scavenging effects of RBP extracts on hydroxyl radical-mediated 2-deoxyribose degradation was also studied. The results revealed that statistically significant relationship between total phenolic content of the three different extracts and antioxidant activity was found. Ethanolic and methanolic extracts from RBP showed higher antioxidant activities than water extracts. It was also found that RPB extracts had higher scavenging activity than iron chelation ability for hydroxyl radicals.
Evaluation of Protein Nutritional Value of Germination Brown Rice
ZHENG Yi-Mei, Li-Qun, Hua-Ping, He-Rui-Guo
2006, 27(10):  549-551. 
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Germinated brown rice was selected to study the change of protein and amino acid composition properties, and to assess the nutritional value. The content of crude protein, total amino acid, essential amino acid, delicious amino acid, branched- chain amino acid, antioxidative amino acid and essential amino acid index increased. Glutelin was the major protein. After germination, lysine and the threonine content in brown rice increased obviously, but they were still the limited amino acids. According to FAO/WHO pattern, the EAA pattern was superior to native brown rice and polished rice. These results suggest that appropriate germination of brown rice may be a method to improve nutritional value of protein.
Research on Effects of 1-MCP of Different Concentrations in Fresh-keeping of Tomatoes
Zheng-Tie-Song, Li-Xue-Zhi
2006, 27(10):  552-555. 
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The tomatoes were treated with 1-Methylcyclopropene (1-MCP) of 0.25, 0.5,0.9μl/L. The hardness, respiration, titratable acid,total soluble solids (TTS), chlorophyll and other indexes of the treated tomatoes were studied . At the same time, the inner structure of those treated tomatoes was also studied with the scanning electron microscope (SEM). The results showed that in a certain range, the effects of fresh-keeping of 1-MCP increased as the increasing of 1-MCP concentrations. 1- MCP lowered the decreasing of the hardness, inhibited the increasing of the respiratory rate, and blocked the chlorophyll’s degrading. 1-MCP can also keep a better condition of the inner structure of the tomato. The best concentration of 1-MCP used in fresh-keeping of tomato was between 0.5μl/L and 0.9μl/L.
Study on the Synthetic Preservation Techniques of Roasted Chicken
KANG Huai-Bin, Xu-Xing-Lian, Zhang-Min, Xiao-Feng
2006, 27(10):  556-558. 
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Study of synthetic preserving techniques were carried out in this thesis, which based on hurdle technology. The result of synthetic preservation showed that the shelf-life of roasted chicken could be extended to 2 months at 15~20℃ under optimum water bathing treatment(85~90℃, heating 30min), combined with vacuum packaging and an optimal combination preservatives (0.05%nisin, 0.05%lysozyme, 2%sodium lactate and 1%sodium diacedete).
Study on Fruit Quality and Surface Stripe Retention of “ Petal Pear” Produced in XI County
HOU Lan-Fang, Wang-Xiang-Dong, Han-Li-Hong
2006, 27(10):  559-561. 
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“Petal pear”produced in XI county, which surface has obviously yellow and green alternately longitudinal stripe. The quality will drop off after fruits picked, the surface stripe will disappear in about 10d, so that no longer has ornamental and higher commodity values. This article uses the comprehensive technical of low temperature storage and film to maintain the fruit quality well, passed through two month storage, the fruit surface stripe do not disappear , this character has practical ornamental and higher goods value.
The Different Variety Fresh Jujube with Leaf Stores Experiment
SUN Lei, Wang-Tai-Ming, Wang-Kai-Fang, Fang-Yong, Qu-Yong-Bin, Qiao-Yong-Jin, Ma-Ling, Qiao-Yan-Hui
2006, 27(10):  561-563. 
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For“ Confucian Residence crisp” and“ the gold thread 2#” two variety fresh jujubes,we has carried on different leaf quantity and the different recovery maturity stores experiment, the test result indicated that: the different recovery maturity to“ Confucian Residence crisp”,“ the gold thread 2#” two kind of fresh food jujubes, have obvious influence to the store effect, the different leaf quantity have certain influence to thestore effect for the two kind of fresh food jujubes.
Effects of MAP on Physiological Changes of Minimally Processed Water Bamboo Shoot
ZHOU Tao, Xu-Shi-Ying
2006, 27(10):  564-567. 
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Effect of MAP on quality of minimally processed water bamboo shoot was investigated. Package with high density polyethylene could maintain higher concentration of carbon dioxide and lower oxygen, therefore it could maintain better tenderness of minimally processed water bamboo shoot. It is due to MAP could inhibit the respiration and also could decrease activities of PAL and POD and synthesis of chlorophyll in water bamboo shoot, so it could delay the rate of toughness. MAP could maintain higher level of vitamin C of minimally processed water bamboo shoot.
Study on the Effectiveness in the Field of the Food Safety Management System Certification in China
ZHANG Hui-Cai, Zheng-Pi-E, Yang-Zhi-Gang, Chen-恩Cheng
2006, 27(10):  568-570. 
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There are different ideas about the true effectiveness among the governmens, food manufactures and the consumers. The author studied the investigation data from the certificated enterprises during 2002~2005 year comprehensively. The results showed that most of the enterprises believed it’s effective and had an noticeable effect.
Review on the Relationship of Structure to Bitter Taste of Protein Hydrolysate and Debittering
HE Hui, Wang-Jin, Pei-Fan, Hou-Fang-Li, Shi-Yan-Ling
2006, 27(10):  571-574. 
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 Protein hydrolysate has many bioactivities. However its bitter taste is major hindrance for its use in the food industry. The relationship of structure to bitter taste of peptides is illustrated. The bitter taste estimate methods are brief introduced. The advance of debittering methods is summarized which include selected separation,marking treatment,enzymatic treatment and combination of several kinds of debittering methods.
Study on the Recall and Market Access of Transgenetic Food
TANG Xiao-Chun
2006, 27(10):  574-577. 
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For ensuring the safety and nutrition of transgenetic food, Chinese government has practiced the scientific and rigorous access standards for transgenetic food, having formulated the systems of the license for safety evaluating, the management for marking, the license for producing and selling and the evaluating for safety and nutrition on the basis of steady setting up and improvement in relative laws and rules, having evolved the distinguishing features in safe access, both tallying with the actual situations of China and suiting the international practices. To set up the recall system for transgenetic food in our country, three kinds of patterns for the recall, and the possible adopted technological process for the recall, are established exploringly.
High Pressure in Bioscience and Biotechnology: Pure Science Encompassed in Pursuit of Value
YU Ya-Li, Zhang-Shou-Qin, Liu-Jing-Bo, Gao-Feng
2006, 27(10):  578-582. 
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A fundamental factors, pressure (P), is indispensable to develop and support applications in the field of bioscience and biotechnology. This short sentence describes an example how high pressure bioscience and biotechnology, which started from applied science, stimulates challenges of basic science and pure science in the biology-related fields including not only food science, medicine, and pharmacology but also biochemistry, molecular biology, cell biology, physical chemistry, and engineering.
Research Progress on the Immunity Globulin of Colostrums
YANG Xiao-Yu, Chen-Jin-Ping, Zhang-Fu-Xin
2006, 27(10):  582-588. 
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There are many nutritional compositions and active substances, in particularly, many immunity globulins in colostrums. Advances in research on basic structure, property, measuring method, biological function, level and development condition have been briefly summarized in this paper.
Effect of Dietary Fiber on Nutrients Absorption
LI Ning, Jiang-Ji, Hu-Bei
2006, 27(10):  588-592. 
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Dietary fiber is one of the essential nutrients to the human body. The fiber itself can not be directly absorbed and utilized by the body, but it has some effects on gastrointestinal tract function and absorption of many nutrients. The nutrients include macronutrients - protein, lipids and carbohydrates; micronutrients - vitamins, minerals and microelements. Dietary fiber does not have significant effect on protein metabolism and nitrogen balance, but some fiber can decrease the absorption and availability of lipids and carbohydrates. Some experiments show that dietary fiber does not affect absorption and availability of minerals and microelements, but some other experiment reports indicate that dietary fiber can prompt the absorption. Experi-mental results show that dietary fiber may affect the absorption of vitamin A, vitamin E and vitamin B12 but it has no obvious impact on the bioavailability of any other vitamins.
Some Discussions on Microwave Disinfect in Food Processing
YANG Guo-Feng, Zhou-Jian-Xin
2006, 27(10):  593-596. 
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In this paper, the mechanism and application situation of microwave disinfect in food processing were introduced. The selection of microwave installation, determine of technology, effect on package and temperature distribution were forecasted.
The Present Situation and Development of Fresh Maintaining and Processing Technology of Fruit and Vegetable
ZHU Hong-Li, Yang-Bin-Bin, Zhang-Xiu-Qi, Tang-Wei-Xia
2006, 27(10):  596-600. 
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The fresh maintaining and processing technology is of great importance in the development of fruit and vegetable industry, as well as agricultural products manufacture. This paper summarized the present situation and future development of the fresh maintaining and processing technology in fruit and vegetable industry; the main techlniques and their application in this field. It also provided a new approach to accelerate the development of our fruit and vegetable industry.
Study on Major Nutrition and Anthocyanins of Blueberry
HU Ya-Xin, Li-Jing, HUI Bo-Di
2006, 27(10):  600-603. 
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A brief outline of nutrition and major functional factor, anthocyanins, from the fruit of blueberry was given herewith in refer to published data and analytical results acquired in author’s laboratory.
Safety Evaluation of Meat Products Using Carbon Monoxide for Color Retention
Hao-Shu-Xian, Li-Lai-Hao, Yang-Xian-Qing, Cen-Jian-Wei, Shi-Hong, CHEN Sheng-Jun, Zhou-Wan-Jun
2006, 27(10):  604-608. 
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Carbon monoxide (CO) was widely used in livestock products and aquatic products as color retention additive. There is a lack of information on safety of CO color retention. The objective was to investigate the color retention and quality of meat products. CO color retention history and its mechanism were described. The effects of CO color retention on color and microorganism changing of the products were studied. The safety of CO color retention was evaluated. It is prospected to provide references for proper recognition of the color retention techniques and administration for the meat products.
Recent Advances on Stilbene Glucoside from Polygonum multiflorum Thunb
吕Li-Shuang
2006, 27(10):  608-612. 
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In this paper, the studies on stilbene glucoside from Polygonum multiflorum Thunb was reviewed, including in structure, function, analysis and extraction.
Study on the Food Safety Law System of China
LI Jiang-Hua, Zhang-Bei-Bei, Zhao-Su
2006, 27(10):  613-616. 
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The construction of food safety law system in China has been more and more perfect since the < LAW OF THE PEOPLE’S REPUBLIC OF CHINA ON QUALITY AND SAFETY OF AGRICULTURAL PRODUCT> was enacted. And some achievements have been got in the control of food safety. But there are still many problems, e.g. there are no related regulations suited with the existing laws and the revision of the law lags behind the demand, etc. According to this situation, some suggestions are put forward in this article in order to perfect the food safety law system of China.
Research Progress on Food Made of Uncooked Fermented Rice
LIU Xiao-Cui, Li-Yun-Bo, Zhao-Si-Ming
2006, 27(10):  616-619. 
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Food made of uncooked fermented rice are an important kind of rice products, having a long history in China. Variationof the microbe during rice fermenting and effects of fermentation to its chemical composition and physicochemical properties were discussed. During fermenting, rice components were decomposed by microbe, and the particular flavor of fermented food was formed. Lactic acid bacteria was the predominant microbe during rice fermentation. After fermentation, starch and free fatty acid content increased, while lipid, protein and ash content in the rice decreased gradually. Fermentation was beneficial for starch gelatinizing and texture of rice food improving. With the development of study on fermentation mechanism, the application of soaking fermentation of rice would be more extensive.
Present Situation and Developing Strategies of Small Coarse Cereals in Shanxi
LIU Feng-Lan, Jia-Rui
2006, 27(10):  620-622. 
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Small coarse cereals are the collective term of small grain and legume crops. Because of its unique flavor and nutritional function, small coarse cereals now attract more and more attention. In this paper, analyzes main superiority and problems in small coarse cereals industrial in Shanxi, in addition, it puts forward the strategies of the sustainable development of small coarse cereals.
Investigation and Study about Enhancing Soy Sauce Health Quality
HE Qing, Yang-Yan-Ping, Xu-Chao-Fei
2006, 27(10):  623-625. 
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 Enhancing the amino acid condition nitrogen content of the soy sauce and keeping microbial contamination in a suitable level, except raw material type, making outside the tune and the fermentation process, the key lies in the technological process to drench the oil way, to drench the oil temperature, drenches the oil time and the soy sauce disinfection way, the disinfection temperature and the disinfection time. Drenches the oil the top digit incompletely fermented beans 80℃ water temperature direct impact type to change the low position trawl door fixed compression immersion to drench the oil, the amino acid condition nitrogen content will be raised 5~6 times. Changes the stainless steel porous -like annular pipeline steam sterilizing soy sauce law the plastic ascending pipe type transportation steam sterilizing soy sauce law, causes the soy sauce bacterium total from 4. 66×105/ml, or is unable to count controls lowest about 860ml. In the soy sauce bacterium total, the amino acid condition nitrogen content is unqualified before the craft improvement, but it is suitable to the national health standard after the improvement conforms.
Application of Food Grade Hydrogen Peroxide and Purification Technique
LIN Qian, Zhang-Ju, Wang-Xiao-Fang, LUO Xin-Bing
2006, 27(10):  626-629. 
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The current applications and production techniques of food grade hydrogen peroxide are presented. The generation and damage of various impurities in food grade hydrogen peroxide, as well as the purification techniques for them are introduced. The superiorities and insufficiencies of other relevant purification technologies are compared. The development trends of production technology and application prospect of food grade hydrogen peroxide process are pointed out.
On China’s Policy and Countermeasures of Quality and Safety of Farm Products and Foodstuffs
ZHAO Su, Zhang-Bei-Bei, LI Jiang-Hua
2006, 27(10):  630-635. 
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The safety problem of farm products and foodstuffs is still a major issue that causes publics attention. On the same time there has been a kind of "safety barriers" in the international trade. With the economic and trade development in recent years, China are facing more and more problems and cases of the same products, and should pay more attention to. This paper expatiates on the differences of development of farm products and foodstuffs safety system between developed and developing countries, analyses the hidden troubles in the production, process, distribution and sales of the products and shortages of safety standard systems, inspection and testing systems, attestation and certification systems, safety control, safety law and regula- tion systems, and related technical approaches. The paper also has put forward some of the countermeasures and proposals that should be taken to solve the safety problems of farm products and foodstuffs.
Review on Advancement of Hypoglycemic Functional Factors
LIU Mei-Yu, Ren-Fa-Zheng
2006, 27(10):  636-640. 
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 Nowadays diabetes mellitus is one of severe diseases threatening human health. Thus it is becoming a focus in medical research to seek for new hypoglycemic functional factors. This article reviews the sorts of the functional factors, including natural products, minerals and vitamin. It explains the mechanism of factors on diabetes mellitus and puts forth a new prospect of developing functional food and medicine according to the animal and clinical experiments.
The Immunological Components in Human Milk and Their Effect on the Immune Development of Infants
YANG Jing-Jing, Pang-Guang-Chang
2006, 27(10):  641-644. 
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There has been a long history for the research on the human milk and the components in the breast milk. With the considerable advances of our understanding in the bioactive components in human milk, it has been recognized that milk not only provides protection against pathogens, but also facilitates immune development and an appropriate immune response in infants. Human milk is the transfer of maternal immune system from mothers to infants. The physiological and protective functions can be deduced from a great deal of studies not only in infants but in other species and in vitro models. The paper reviews the immune components in human milk and immune development in infants and focuses on the current advances on how the‘ traditional’ immune and nonimmune components identified in human milk promote immune development of infants and regulate the immune responses in infants.
Study on the Processing Technology of Jujube Acetic Acid Beverage
LI Hong-Gao, Wu-Zhong-Hui, Bai-Wen-Tao, YAN Xu-Bin
2006, 27(10):  645-648. 
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This essay intends not only to give out the best brewing way of jujube juice by analyzing the single-factor test of jujube under different processing ways, but also to work out the right fermenting technological conditions through orthogonal test. Jujube acetic acid after tasting can be mixed into a nutritious health beverage with the functions of preventing flu, dispelling tiredness refreshing,l oweringb lood-fat.
Study on Preparation the Soybean Molasses Bifidobacterium Yogurt
ZHANG Min, Guo-Shun-Tang
2006, 27(10):  649-652. 
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 This paper was studied soybean molasses that are added as catalyst for research the effect of the sensory quality and pH values on yogurt products, preliminary soybean molasses that are explored in the application of bifidobacterium healthful yogurt. Test results showed when adding fermentation starter 7ml, 5-7g sugar, soybean molasses 2g in 100ml pure milk, better sensory quality soybean molasses bifidobacterium yogurt products were available. The changing of pH values was linked closely with the the added volume of molasses and sugar. It is feasible to add soybean molasses as bifidobacterium factors in the application of certain bifidobacterium yogurt.
Study on Preparation of Transparent Type Beverage with Corn Juice By Fermentation
ZHANG Ling, Han-Zhen-Qiong
2006, 27(10):  652-655. 
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In this experiment, we comminute corn to pulpiness with water at the ratio 1:1. boiling it for 10 minutes, then adding 0.08% of enzyme liquefaction and constant temperature at 90℃ for 10 minutes; adding 0.02% the diastatic enzyme and constant temperature at 60℃ for 3 hours; fermenting at 15℃ constant for 5 days, all these conditions are optimums. A kind of new corn juice with low alcohol froth beverage is obtained. The beverage not only has the flavor and nourishments of the corn value, but also has the flavor of the beer.
Study on Processing Technology of Natural Drinks Made from Chinese Date, Lily, Lotusty, Wheat and Licorice
XIAO Mei, Yin-Heng, Liu-Xiao-Ming
2006, 27(10):  656-661. 
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Variance analysis of the data of an orthogonal test to study different processing technologies and formulations for the production of natural drinks made from Chinese date, lily lotus, wheat and Licorice showed that the optimum formulation was 35% of the clear juice of Chinese date, lily, lotus, wheat and licorice, 0.3% of citric acid potassium, 8% of sucrose, 2.6%of honey, 0.2% of citric acid and 53.9% of water. In a small -scale production experiment, it was concluded that the optimum stabilizer combination was 0.10% of CMC-Na+0.10% xanthan gum+0.01% pectin.
Preparation of A New Compound Jelly Drops Made by Ginger and Honeysuckle
ZHANG Ke-Mei, Li-Rong-Ze
2006, 27(10):  661-664. 
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The article introduces a way to make a kind of compound jelly drops with the raw materials of the concentrated liquid of ginger and honeysuckle, white-sugar, glucose, xanthan gum, gelatin, agar and so on. The optimal formulation is obtained. The jelly drops prepared is transparent, burnishing and soft with moderate and expuistite taste, and unique flavor is transparent and burnishing. Its tissue is soft, its taste is moderate and exquisite, and its flavor is unique.
Study on the Low Salt Product of Codonopsis lanceolata
Du-Feng-Hua, Wang-Li, XIE Chun-Yang, Wang-Zhi-Tong-; Lin-Ke, Wen-Lian-Kui
2006, 27(10):  664-667. 
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The low salt product of Codonopsis lanceolata was studied in the experiment. The results showed: blanching 3~5min in 100℃ water; soaking 24h in 0.1%~0.15% CaCl2 liquor; microwave sterilization 2min with 900W; optimal product formula is: pepper powder 1%, vinegar 3%, salt 5%, sugar3%. A new product with acid, hot, sweet, salt flavor and flexible texture, proper crispness was obtained, could the product can maintain quality for more than 6 months.
Pilot of Quality Control in Yoghurt Processing
DONG Jian-Hui, Hu-Dao-Jing
2006, 27(10):  668-672. 
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We research the quality of yoghurt in processing heating(heated, homogenization, piping transportation and storage). Besides national regulations, sensory (external appearance, mouthful feeling and texture, gloss for set yoghurt, viscosity for stirred yoghurt we call texture), and shelf life (ability of hold water and accentual acidity) are used in our quality evaluation. This item would give the yoghurt factories a basis guide for decreasing cost and improving quality.
Preparation of Compound Yogurt Ice Cream Produced by Black Sweet Corn
Gao-Yun, Li-Jie, ZHANG Yu, Zhang-Jing, Jiang-Wan-Jiao
2006, 27(10):  673-676. 
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This paper studies the prescription of yogurt ice cream produced by black sweet corn with nutrition function. By using black sweet corn oil to substitute fat, fermented milk with black sweet corn to strengthen nutrition. A new type of ice cream was made to possess special efficiency. The optimal formulas of mixed emulsifiers stabilizers and yogurt ice cream produced by black sweet corn were obtained by orthogonal test. The optimal formulas were that: guar gum:sodium carboxymethylceiiulose: xanthan gum:glycerol monostearate=2:1:1:2, fermented milk with black sweet corn 40%, mixed emulsifiers stabilizers 0.5%, dried whole milk 12%, black sweet corn oil 2%, sugar 15%. The product was of compact and soft body, mellow and enduring flavour and fine and smooth tissue structure, and its nutrition value was also increased.