The optimum preparation craft of the different low-molecular weights chitosan was studied by H2O2-HAc control oxidation method. It synthesized three kind of chitosan with different low molecular weight(MW 780000、110000 and 10000 respectively) and obtained a series of their ferrous complexes by optimizing the coordinate conditions between low-molecular chitosan and ferrous complexes. The optimal adsorption conditions of urea with different molecular weight chitosan-Fe(II) complexs were studied. It resulted that the complexes exhibited high sorptive capacity and good selectivity for urea.The sorption capacity was affected by the metal content in the complexes,time of sorption, concentration of urea etc.The sorption capacity was found 60.90mg/g for urea by the chitosan metal complexes at pH 5.5 and the concentration of urea being l.5mg/ml. The adsorption capability of urea on chitosan-Fe(II) complexs was higher than other materials and slightly less than polyacrylic acid resin-Cu(II) complexes. Yet chitosan-Fe(II) complexs could still be regarded as a new kind of high efficiency urea adsorbent material in view of the excellent biological character and medical function of the chitosan and their complexes.

The key enzymes producing arginine from Corynebavterium crenatum were investigated by the methods of affinity and SDS-PAGE. The results indicated that one of the key enzymes was acetylglutamate kinase with around 34 kD. estimated by SDS-PAGE, and the other protein with around 49kD. estimated by SDS-PAGE, showed the affinity to arginine. The above mentioned results indicated that the key enzymes, restrained by arginine in arginine metabolize path of Corynebacterium crenatum, were not the only one. The properties of acetylglutamate kinase were also primarily studied. The results indicated that the optimum reaction temperature was 49℃ and optimum pH 8.0. The protease activity of the enzyme was strongly inhibited by Pb2+、Cu2+、Mn2+ and Fe2+, and was affected definitely by DTT.

The inhibition of immunoglobulin G from different sources on Escherichia coli, Staphylococcus aureus and Bacillus subtilis was studied respectively in this article. The qualitative inhibition of IgG on the three germs determined by tubes serial dilution test and quantitative newcombe experiment was made respectively after 12h and 24h of the fluid culture. Under 30℃, it showed that bovine colostrum IgG, bovine serum IgG and swine serum IgG inhibited respectively the three germs to some extent, and the antibacterial effect of those IgG in 12h culture was more remarkable. But chicken IgY did not inhibit any germ under the experiment condition. Under 37℃, it was observed that bovine colostrum IgG had only low inhibiting rate on St. aureus at 80mg/ml concentration.

 Effects of phosphates on heat-induced gelation properties (Hardness, Water holding Capacity and ultra microstructure) of myosin from rabbit skeletal muscles were studied. Results showed that Sodium pyrophosphate (SPP) and Trimeric sodium phosphate (TPP) decreased the gel hardness and Pasoas major(PM) gel WHC, but increased Semimembranosus proprius (SMp)gel WHC, while Sodium hexametahposphate (HMP) improved the gel hardness and WHC. Scanning electron micrographs of the ultra microstructure of gels showed that gel structure became less uniformity, and had longer, thicker cross- linkage and larger pore size with more SPP and TPP, but HMP had smaller effect on gel structure.

The inhibition curves of I-KSTI and BBTI against trypsin showed that the concentrations to attain 50% inhibitory ratio of trypsin activity were about 1.5μg/ml and 1.2μg/ml for I-KSTI and BBTI respectively. Complete inhibition concentrations against trypsin for BBTI and I-KSTI were 13.5μg/ml, 9μg/ml。In the presence of I-KSTI and BBTI, the Km value of trypsin was kept unchanged at 5.88×10-4 mol/L for benzoyl-DL Arginine-p-nitroanilide substrate while the Vmax was decreased. The far-UV CD (circular dichroism) spectra of both I-SKTI and BBTI showed a single negative peak at around 200nm and the negative minimum was measured as [θ]200nm=-2545deg.cm2/dmol for I-SKTI and [θ]200nm=-797deg.cm2/dmol for BBTI. The secondary structure of I-KSTI was composed of β-sheet (22.5%), β-turn (16.2%) and random (61.4%) whereas BBTI was composed only of β-sheet (52.6%) and random (47.4%).

This article used the water and steam distillation methed to extract 12 aromatic plant volatile oils: Flos Caryophylli, Cortex Cinnamomi, Fructus Anisi Stellati, Bullbus Allii, Herba Menthae, Semen Myristicae, Cymbopogon winnteriaus, Herba Pogostemonis, Folium Artemisiae Argyi, Rhizoma Zingiberis, Herba Houttuyniae and Herba Schizonepetae. The antimicrobial effect of the plant oils was studied in vitro against Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Saccharomyces cereviseae, Aspergillus flavus and Trichoderma viride. The experimental results showed that all the plant oils extracted showed the inhibitory effect for the six microorganisms, especially Bullbus Allii、 Cortex Cinmamomi、 Herba Pogostemonis and Flos caryophylli.

Using the phosphatotungstic acid on activated carbon as a catalyst, the reaction of medium-chain fatty acid and glycerol was studied. The kinetics on synthesizing medium-chain tri-glycerides were discussed. Meanwhile, in the high vacuum, thermodynamics of esterification was investigated. Thermodynamics equilibrium model was established and equilibrium con- stants were obtained.

Plolyphenol oxidase is one of the major factors to cause the browning of Pleurotus FerulaeLenzi. The characteristics of the polyphenol oxidase extracted from the Pleurotus FerulaeLenzi were studied by using spectrophotometer method. Use Catechol as substrate, the result showed that the absorptive wavelength of product was 440nm and the optimum pH was 6.0. EDTA-2Na and NaHSO3 were the strong inhibitors for the activity of polyphenol oxidase. The inhibit effect of VC or crtric acid was less.

The R. Henryi Polysaccharides (RHP) were isolated from R. henryi by a high efficient water-extrating method. RHP- I,RHP-II and RHP-III were obtained by ethanol precipitating in RHP. After using RHP-III, eliminating albumen, decolorating, dialysis and freeze drying, it was purified by DEAE-cellulose column chromatography. As purified polysaccharides, RHPs were obtained and identified by Saphadex G-200 column chromatography and UV and IR spectrum.The results analysed by paper chromatography showed that its monnosaccharides were arahinose(Ara), rhamnose (Rha) and glucose(Glc), but a monnosaccharide should be further identified.

Two cDNA subtractive libraries of Monascus were constructed by suppression subtractive hybridization(SSH) and screened of correlative genes from the citrinin biosynthetic pathway in Monascus species. All clones in the two libraries were sequenced and the results were analyzed by bioinformatic softwares. There were 8 homologous ESTs in both libraries. Comparing with other ESTs by BLAST, these ESTs were novel, and were accepted by Genbank.

The DNA of edible fungi was directly extracted from fresh mycelium growing on the solid medium. PCR was performed with total DNA as a template at an annealing temperature of 56℃;Positive amplification was obtained from the mycelium of edible fungi. The result indicated that the method was simple, easy and reliable for DNA extraction from the mycelium of edible fungi cultured on solid medium.

The crudeβ-fructofuranosidase prepared from Arthrobacter sp. 10137 was fractioned in a sequence of operations including ammonium sulfate fraction, dialysis and column chromatography with Sepharose 6B. Purification of about 18.29 fold was achieved with an overall yield of 44.81%. The pure enzyme showed a single protein band by SDS-PAGE. Its molecular weight was estimated to be about 55800 by SDS-PAGE. The optimum temperature and pH of the enzyme were 30℃ and 6.5 respectively. The enzyme was stable under 45℃ in the range of pH 6.0～8.0. The Ag+ and Cu2+ strongly inhibited β- fructofuranosidase activity, while EDTA and Mg2+ had no significant effect on it.

In this paper, the effects of different factors on the stability of Pyracantha fortunena pigment were studied. The results were as follows; the natural Pyracantha fortunena pigment was brillant, insensitive to light at pH3 and stable when the temperature was less than 90℃. At the same time, the influence of the minerals and preservative was, but the presence of Cu2+、Fe3+ that could lead to its loss, and Pyracantha fortunena pigment was enhanced when saccharides were applied to its solutions.

The properties of static and dynamic adsorption and desorption of macroporous resin for Resveratrol were investigated. The H103 resin was selected to purify Resveratrol. The effects of concentration, pH and work speed of the infusion on the adsorption of the H103 resin were studied with static experiment. The concentration of 0.7157mg/ml, pH 4.10 and work speed of 2BV/h were the optimal conditions. Resveratrol absorbed on H103 resin was eluted with 4BV 80% ethanol in 1BV/h speed.

five functional and two nutritional properties of rice protein at various deamidation levels were assayed including solubility, emulsifying capacity and stability, foamability and foam stability, water bonding capacity, fat bonding capacity and the amino acids composites with in vitro digestion. The results showed that in the deamidation range of 0～63.5%, the solubility at pH7.0 of modified protein linearly increased to 99.4% but if the deamidation range, exceeded 63.5%, the solubility decrease a little. The modified proteins have had the optihum emulsifying capacity and stability within the 25.1%～33.4% deamidation levels, while in the 59.5% deamidation levels the foamability and foam stability were better. In addition, the water bonding capacity and fat bonding capacity of deamidational rice protein could respectively improve 1.55～1.78 times and 3.28～3.64 times. Deamidational modification was beneficial to the nutrition of rice protein for its amino acids content and digestion avelocity being improved.

A method of measuring the length of thread of starch paste with texture analyzer was introduced . According to the mechanism on the formation and breakage of thread of starch paste , as the probe moves up with the mode of tension from the starch paste, the texture analyzer induces a tensile curve on the relation of Force and Time/Distance, hence the length of thread of starch paste can be figured out. This method has good repeatability and accuracy, also produces the information of the rupture and pull velocity of the thread and the adhesive property of starch paste, so better specified properties of starch and modified starch can be understood quite differenty from the former.

Rheology is important to the manufacturing of cereal-based food products. With the use of dynamic rheometer, the research was aimed at rheological properties of wheat flour-water dough containing California almond flour and alpha-amylase. The change of visco-elastic modulus (G″and G′) of dough was investigated for doughs containing 0%, 12.5%, 25%, 37.5% and 50% California almond flours, respectively, with frequency and temperature changing. The effect of different almond flour content on dough G″and G′at same frequency and temperature points was compared. The effect of alpha-amylase on G″ and G′of dough containing 0%, 50% full-fat and 50% fat-free almond flours were also determined. Results showed: (1) that almond flour content significantly affect dough G″and G′, and that G″value of dough containing full-fat almond flour is larger than that of dough containing fat-free almond flour. But the value of G′was greater for dough containing fat-free almond flour, which suggested that lipid in almond flour played a role; (2) that when frequency is same, G″and G′of wheat flour dough is larger than those of doughs containing 12.5% and 25% almond flour (full-fat or fat-free) and less than those of dough containing 37.5% and 50% almond flour. This could be caused by the interactions of almond and wheat proteins; (3) that when the temperature of the dough was increased, the value of G″and G′of doughs decreased with increased almond flour content; when the tempera- ture of the dough was decreased, G′value decreased with increased almond flour content. The G′value for dough containing fat-free almond flour was greater than that for full-fat almond flour dough, while the effect of almond flour on dough G″value was found to be insignificant with decreased temperature; (4) that the G″and G′values of doughs all went down after alpha- amylase addition. An understanding of the fundamental aspect of dough rheology could contribute significantly to improved formulation, greater success in processing, increased productivity in manufacturing, and higher quality products of cereal-based foods.

Focusing on the comprehensive utilization of grape skin, the studies on the optimum conditions of the extraction of grape skin essential oil by supercritical fluid were carried out. The primary and secondary effect factors on the extraction of grape skin essential oil by supercritical fluid were as followed: time > temperature > pressure. The optimum conditions were: extraction time 35min, extraction temperature 35℃ and extraction pressure 30MPa.

The extraction technology of total flavones in bitter buck-wheat peers was studied with ethonal as extractor. The best conditions were chosen through L9(34) orthographic experiments by adsorptive photospectrum based on rutin as standard substance. The results showed the first factor affecting extractor productivity was volume percentage of ethonal. The second and the third ones were extraction time and temperature respectively. The best extraction conditions were to use 65% ethonal as extractor with the ratio of 1:10 in mass at the temperature of 25～30℃ for 6h. The Second extraction productivity was 3.2% with the purity of 65%.

This paper presented a new technique of the preservation and water reconstitution from soy protein and soy oil oxide (SPSOO). With sodium dodecyl sulfate-ethanol(SDS-EtOH) solution as supplement, after soaking for 10min at 60℃, defating, sterilizing and modifying the surface structure, SPSOO could be stored freshly for 1 year in room temperature and had good water reconstitution when soaked in boiling water for 1～3 minutes. Compared with the crude SPSOO, the N-H bond’s stretching vibration frequency of the processed SPSOO red-shifted 128.7cm-1 and the UV absorption peak at 300nm decreased. At 350～900nm they changed apparently. The total amount of crude protein and amino acid increased 13.1% and 5.62%, respectively, while fat decreased 16.8%. The index analysis of physical chemistry and microorganism in SPSOO accorded with GB/T standard. The natural characters of SPSOO, such as color, fragrance and taste, have not changed.

In this test 2 Lactobacillus strains (named Lact.chili.6 and Lact.chili.8) were isolated, selected and adapted to fermented piece of broken verdure chili. The results of Lact. chili.6 and Lact.chili.8 showed that with obvious lactic acid productivity , inhibition effect to corruptive microbes, low nitrite content in product, steady acidity in fermentation anaphase and the storage life of product was obviously prolonged in low salt content by inoculation fermentation.

The effects of different stabilizers on the stability of yogurt beverage were studied in this paper. The results showed that acid-resistant CMC and pectin were the suitable stabilizers of 50% yogurt beverage. It had the unpleasant flavor when acid- resistant CMC and Guar Gum were mixed together, and was slight yellow when acid-resistant CMC, anthan gum and pectin were mixed together. The mixture of 0.3% acid-resistant CMC and 0.1% arabic gum was considered to be the better stabilizer for ferment yogurt beverage.

Freeze-drying process of potato was studied, co-crystal and eutectic temperatures were measured and pre-treatment technology of potato was experimented. The optimum freeze-drying process of potato was obtained according to analyzing freeze-drying experimental factors.

The technological processes about preparing microcapsulation with complex coagulating method were studied.The sodium alginate and gelatin were used as shell-material and menthol as core-material. And the optimal technological conditions of making the microcapsule were determined through orthogonal experiment in the paper. The results showed that the optimal conditions were as follows: concentration of sodium alginate and gelatin, 1% and 6%, respectively, pH 4.1, temperature 40℃ and weight of menthol 1g.

The paper introduced conditions to extract flavone from citrus peel by microwave irradiation. The optimum conditions were studied to extract flavone by alternative experiments, the optimum conditions were: power 30 percent, time 3h, proportion of citrus and liquid l gram to 8 milligram. Respectively, extraction of times 4 and the Flavanoid yield percent 3.12.

The paper studied and compared water holding capacity, viscosity,flavor and texture of yoghurt, when the yought was produced by whey protein concentrate(WPC-80 and WPC-34)and milk powder. The results showed that the water holding capacity, viscosity,flavor and texture of the yought produced by 10%～20% WPC(WPC-80 or WPC-34)plus 80%～90% milk powder was better than that produced by 100% milk powder alone.

The hollow globular chitosan was made by dissolving in 20% HCl first and then injecting 25% chitosan solution into 15% NaOH and 30% CH3OH mixture and coagulating into 2mm hollow globular chitosan. The hollow globular chitosan was treated with 4% gluluraldehyde, then immobilized withα-amylase, β-amylase and Brulan enzyme at 25℃ for 2h, respectively. The best reaction pH of the immobilized enzymes decreased about 1 unit, the reaction temperature of the immobilizing enzymes increased about 10℃.The relative activity of enzyme on the immobilized α-amylase and the immobilized β-amylase became 7.2% and 22.3%, respectively. The content of isomaltooligosaccharide reached 38.9% in the bioreactor.

DHA is one kind of essential polyunsaturated fatty acids, and it has important effect on body health. The production of DHA by microorganism fermentation has many superiorities such as good stability, being prone to separation, purification and industrialization. It was a research hotspot in recent years. By analyzing the fermentation product of the Thraustochytrium aureum ATCC34304 and other four strain, it showed that the ATCC34304 could be cultured more easily and the content of DHA was high. When the composition of medium and the fermentation condition of Thraustochytrium aureum ATCC34304 were further studied more, it was found that when the ATCC34304 was cultivated in the medium in which the starch was used as carbon source and at 28℃ with 170r/min for six days,the yield of DHA was highest, 320.1mg/L.

This paper studied the technological and technical optimum conditions of sauce brewed with Ganoderma Lucidum through mildew fermentation in cultivation liquids of Ganoderma Lucidum. The data of technical parameters were obtained by using orthogonal experiments on the basis of these data. The methods of artificial neural networks were used to establish a model of technological factors in fermentation. With help of this model, it was concluded that by means of simulating and optimizing, the optimum factors were as follows: the proportion of water added to the brew 6 times as much mash salt concentration 20%; quantity of cultivating liquids of Ganoderma Lucidum 1.0 times as much and optimum fermentation temperature 50℃。

The peeling technology of peanut was studied by means of microwave baking or freeze-microwave baking in this paper. Four kinds of ringing technology of peanut were compared. The experimental results showed that the peanut peeling by means of freeze-microware baking gave good quality. The optimal processing parameters in the freezing room were -1～-5℃ for 10min, the thickness of peanut loading 1～2cm and the time of high fire baking in microwave oven 2min.

The extraction of protein from Cerasus humilis kernel and its thermal stability, solubility, emulsifying ability and foaming capacity were studied, and the protein’s molecular weight and water-soluble protein content were assayed.

The planting of Pleurotus mushroom Suyin No.6 based on the corncob medium and the comprehensive utilization of the media were investigated. The results indicated that the gross mushroom outputs in all four times were as many as 116.7% of the culture medium weight. The maximal transform rate of xylobiose was 4.86% during the third mushroom collection. The best extraction effect of xylanase in the culture medium was obtained when 10 times of pH5 citric acid-sodium hydrogen phosphate buffer were used and maintained at 25℃, while the xylanase was extracted in 155.9 U/g (dry basis) during the second mushroom collection.

 The quality was studied on the viable cells number,quick solution and fermentation in contrast with the freeze drying and vacuum drying yoghurt powder. The results showed that the quality of the two types of yoghurt powder was of great difference. Compared with the vacuum drying, the viable cells number, quick solubility and fermentability of the freeze drying yoghurt powder was better, while the viable cells number were 73.11% and 38.45%, the fermentative activity were 85°T and 78°T, the solidify time were 3.5h and 5.5h respectively. The yoghurt powder had better quality when it was mixed with 45℃ water in a ratio of 1:4～5. The optimum content of water for the freeze drying yoghurt powder was 1.5%～3.0%.

By contrasting two kinds of bamboo products, after dealing with ultra-high pressure, the quality of bamboo shoot was better than the quality of hot-processing product.

The polysaccharides in the seeds of Plantago asiatica L. were extracted by microwave technique in order to preserve their activity and improve the extracting rate. The optimum parameters of the technology were determined through orthogonal test. Then this technique was used for the extraction of the polysaccharides in the seeds of Plantago asiatica L. whose contents were assayed by the anthrone-sulfuric acid method. The results showed that the optimum technical parameters were the ratio of [S]/[L] with 1:15 and the extracting time with 65s under 60% microwave power. In contrast to other extraction methods, it showed that the extraction rate of the microwave technique was better and the extraction time was shorter. The microwave technique could be a better method for extracting the polysaccharides in the seeds of Plantago asiatica L..

The optimal conditions for the extraction of blackberry red pigment from blackberry fruits were studied by orthogonal test, and also the isolation and purification of blackberry red pigment with adsorbent resins and the stability of blackberry red pigment were studied in this paper. Among the tested factors, temperature showed the most remarkable effect on pigment extracting, while the ratio of solid to solution, extraction times and duration showed minor effects. The optimal operation conditions were: the ratio of solid to solution 1 to 6, temperature 40～60℃, and extracting twice, with 15min each. Macroporous resins could be used to purify blackberry red pigment effectively. Resin AB-8 was excellent for the separation and purification of blackberry red pigment and 80% ethanol solution was the better elute solution. The pigment was sensitive to pH, fit for being used at acid condition(pH<4.0). It was stable when the processing temperature was under 80℃. So blackberry red pigment could be used in acid food processing.

In this paper, the stability and application of Tanshen red pigment were studied. The effects of several kinds of food addictives, meta-lions, oxidizer, reducer, light and heat on the stability of Tanshen red pigment were studied. The applied test results showed that the pigment could be used in foods, beverages, sugars and so on. This pigment showed very safety, high tinctorial strength and health care action. The production, application and studies of Tanshen pigment were not reported before.

The nutrition value of Nostoc sphaeroids kutz was high, but the traditional processing technology could not break the cell sphere of Nostoc sphaeroids kutz, hence it was very difficult to metabolize. In order to use its nutrients effectively, the cell-breaking technology by repeat freezing and melting was studied in this paper. The results were as the follows. The optimal cell-grinding conditions with freezing and melting were 30min at 0℃, repeated grinding 3 times, and extracted at 30℃, pH7.

Technology of extracting proanthocynidins from sea buckthorn seed were studied. The dried defatted sea buckthorn seed was used as raw material. After investigating the single effect factor on proanthocyanidins extraction, the optimum factors were obtained. The central composite design and corresponding response surface analysis were used to obtain the optimal parameters of processing. The optimum conditions of extraction were as follows: the rate of solution phase to solid phase 10: 1, the temperature 21℃, extraction time 90min, pH value 5.1, and the concentration of ethanol 65%. The extraction yield was 5.84% on the dry weight basis of defatted sea buckthorn seed powder with the product purity as 39.18%.

The freeze-drying experiment of apples was studied in the paper, and obtained the freeze-drying technology for apple slice. The freezing time, drying time were calculated, and contrasted by experimental value. The influence of freezing rate, materiel temperature ,the temperature and pressure of drying room and water catching machine on the freeze drying process and the quality of the products was discussed. The optimal parameters of freeze-drying technology for apple slice are that the freeze time is 1.0h, sublimation and desorption pressure of drying room is 70～90Pa and 20～30Pa, materiel temperature in desorption is 50～60℃, material thickness is 10mm, freeze-drying time is 10h.

Optimum and functionality of rice protein extracted by alkali and enzyme were studied. The results showed that optimum of rice protein extracted by alkali is 0.1mol/L NaOH, 1:7, 4h. Purification of protein extracted by alkali is 90%. Extraction ratio is 55%. Optimum of rice protein extracted by enzyme is 50℃, pH 8,E/S 5%,3:1, 4h. Purification of protein extracted by enzyme is 45%. Extraction ratio is 40%. Water retention capability, oil-absorbing and foaming properties of rice protein extracted by alkali were better than enzyme. Solubility, emulsifying stability and foaming stability of rice protein extracted by enzyme were better than alkali. The emulsifying capacity of two extract products was similar.

A new method to determine free fat in whippable dairy emulsions was developed based on the principle that a lipid dye solution added to an oil-in-water will be diluted by thefree fat but not by the emulsified fat. Oil Red O, a lipid soluble dye, diluted in corn oil was selected for this study. It was shown the dye does not partition into typical aqueous food surfactant systems and the same surfactants. Finally the destabilization of the whipped topping mix during whipping was mersuerd by dye dilution and compared to other methods.

The crude polysaccharides from Leaves of Morus alba L. were obtained by extracting hot water and precipitating with alcohol. The free proteins were removed from crude polysaccharides and then the crude Morus polysaccharides (MP1) were Isolated and purified by DEAE-cellulose column and Sephadex G-100 gel column chromatography. The result showed that MP1 was composed of three pure polysaccharides (MP11,MP12,Mp13). After converting the hydrolyzed polysaccha- ride into acetylated aldononitriles it was analysis by gas chromatography. The chemical components and the ratio showed follows:MP11:Rha:Ara:Xyl:Man:Glu:Gal=21:16:3:3:1:20;MP12:Rha:Glu=3:1;MP13’s component was mainly Rha. All these work could establish foundation for the further study of Morus Polysaccharides.

Buprofezin and triadimefon residues in cucumbers were determined by gas chromatography-mass spectrometry (GC- MS) with electron impact (EI) ionization. The samples were treated by extraction solvent aceton and petroleum ether, then dichloromethane.The organic phase was separated from water by adding NaCl. No clean up step was required. Buprofezin and triadimefon were analyzed by GC-MS with selected-ion monitoring (SIM). Detection limits of 2 pesticides were 0.13 and 0.013 mg/ kg. The recoveries of 2 pesticides ranged from 71.7% ～ 123%. The relative standard deviation was 6.5%～17%.

In this paper the evaluation of uncertainty of acid value in palm oil determination was described. Each factor of influence on the uncertainty of the determination was analysed, and calculation and combination of each component were carried out.

A method for the determination of copper and zinc successively in two natural resources, walnut kernel and agaric by single scanning oscillopolarography with HCl-KSCN as base solution was described in this paper. In the base solution, two well-defined quadratic derivative waves at –0.42V(vs.SCE) and –1.03V(vs.SCE) were observed. The detection limits were: 0.005μg/ml for copper and 0.01μg/ml for zinc. The peak heights were linearly proportional to the concentration of copper over the range of 0.01～8μg/ml copper and 0.01～10μg/ml zinc. The method has been applied to the determination of copper and zinc in walnut kernel and agaric with recoveries in the range of 96.4%～102.9%. This method was shown to be accurate, simple and fast with high selectivity.

Based on the catalytic effect of trace tin on discoloring reaction of arsenazo M with potassium bromate in 0.08mol/L sulphuric acid solution, a method for the determination of trace cerium(IV) by kinetic spectrophotometry was studied. The detection limit was 0.5 μg/L and the linear range of determination is 0.0～20 μg/L for cerium(IV). Combined with polyurethane foam to absorb and separate cerium(IV), the method has been applied to the determination of trace cerium (IV) in human hair, tea and rice samples with satisfactory results.

A RP-HPLC method was established for the determination of Carboxypeptidase Inhibitor from Potatoes (CPI) .The operation was carried out by applying the sample treated with 80% ethanol a C8 column with the mobile phase of water (with 0. 1%TCA)-acetonitrile (with 0.1%TCA)gradient, monitored at 280nm. CPI was eluted at 35%～40% acetonitrile (V/V), and had a good linearity at the range of 10mg/L to 1000mg/L with R2=0.9982 .The recovery CPI of this method 101.3% . This method has been successfully applied to analysis CPI from various materials and process control during CPI purification.

Use the right same sauce sample of standards of standards, GB/ T5009.39-1996 s of ZBX66014-87 the proceeding the analysis the measurement respectively, And Comparative used Ninhydrin colorimetric method. Result manifestation: GB/ T5009.39-1996 standard measurement ammonia the nitrogen contain to measure low, ZBX66014-87 standard measurement am- monia the nitrogen contain the deal to is higher. But ZBX66014-87 standard measurement ammonia the nitrogen contain deduct the content of NH4 -N with Semi-micrometheel of Kai,s Fixed Nitrogen, result is equal and Comparative with Ninhydrin colorimetric + method.

A method for determining benzoic acid in chocolate was established and advanced a pretreatment method by using ferrocyanic cyano-potassium and acetic acid znic as precipitating agent. The detection limits of benzoic acid were, the RSD 2.4%, and the recovery in the range of 90.08%～103.91%.

Objective: To establish a SPE-HPLC method for the simultaneous determination of multi-tetracyclines(TCs) residues in milk. Method: The TCs in 5g milk sample was extracted with 20ml EDTA-Mcllvain buffer, then after centrifugation, the 5ml supernatant liquid was loaded on an preconditioned SPE Sep-Pak? C18 cartridge. The TCs was eluted with 3ml 10mmol/L oxalic acid methanol following the rinse clean-up. Then eluant was evaporated with N2 to dryness at 40℃, and the residues was redissolved with 0.5ml HPLC flow phase and detected with HPLC method. Results: The calibration curve was linear in the range 0.05-1.0mg/ L and r>0.99. The limit of quantification (LOQ) was 0.025, 0.025, 0.05 and 0.05mg/L respectively for oxytetracyline, tetracycline, chlortetracycline and doxytetracyline residues in milk, and at the corresponding spike level 0.1, 0.1, 0.2 and 0.2mg/L respectively. The recovery rates were 84%￣110% and RSD<10%. Conclusion:The method was applicable for the detection of TCs residues in milk. The clean-up effect, sensitivity, accuracy and prevision have all met the analysis requirement.

A method which combined solid phase extraction (SPE) and gas chromatography for multi-residue determination of organophosphorous pesticides in vegetables was discussed in this paper. Methamidophos, phoyate, omethate, chlorpyrifos, parathion-methyl and parathion were selected as the analytic targets representing toxic organophosphorous pesticides. Satisfac- tory results could be obtained as the recoveries were greater than 80%, the entire analytic time was no longer than 1h, and the detection limit ranged from 0.0184 mg/L to 0.0396mg/L. The method discussed could be applied for quick and accurate determination of organophosphorous pesticides in vegetables.

Based on genistein as reference standard, the isoflavones content of standard mixture of genistein and daidzein was determined by ultraviolet spectrophotometry. The results showed that determination precision (determined value /standard value) was affected by the ratio of genistein and daidzein in the mixture, and the linear correlation existed between determination precision and A262/A250 absorbance, which could be used as a method to emendate the determined value. The average recovery rate by the method of pre-emendation and emendation was 91.8% and 97.3% respectively.

Objective: To establish a simple rapid method for determining Kjeldahl nitrogen content by 1st order differential coefficient single sweep polarography. Method: The digested liquid was diluted and pipetted into a solution of formaldehyde in an acetate buffer. The hexamethylenteramine produced by ammonium and formaldehyde reaction was determined electrochemi- cally at –824 mV. The nitrogenous quantity was obtained by the method of standard curve. Results: The polarographic wave of 1st order differential was determined. The relative standard deviation was 3.3%.The recovery rate of nitrogen was 98.6%～ 102.6%.10 different foods were analysed. There was no significant difference between the result by this method and Kjeldahl method (p>0.1). Conclusion: It is a simple, rapid and accurate method for determining Kjeldahl Nitrogen in foods.

The essential oil of Hongxiangsu pear was extracted through the ultrasound method, and was investigated by gas chromatography-mass spectrometry (GC-MS) technique. The highest yield of the essential oils of Hongxiangsu pear extracted by the ultrasound method in 30 min was 0.366%.The identification of the volatile compounds was conducted through the commercial NIST and Wiley mass spectral search program, accompanied by the confirmation with comparing the retention indices with standard values of authentic samples. A total of 24 components were identified from the essential oils including vinyls, esters, alcohols, aldehydes and ketones. The predominant constituents of the essential oils in Hongxiangsu pear were Nonanal and buty- lated hydroxytoluene.

To observe the blood-glucose lowering effects of flavonoids extracted from sweet potato vines (FSPV) on experimental diabetic mice, the mice were divided into different groups. Each group was given FSPV or glybenclamide or normal Saline, respectively. The concentration of serum glucose were determined respectively in normal control groups and diabetic mice groups induced by alloxan. Three doses of FSPV could remarkably decrease the serum glucose of diatetic mice. On the other hand, it was found that FSPV had no significant influence on the serum glucose level of normal mice. Conclusion: FSPV had significant effects of lowering blood-glucose action on diabetic mice and was probably worthy to be developed into medicines for diabetes.

Objective: To study the toxicity of Mogrosides. Methods: Acute toxicity experiments with mice. Ames test with Salmonella typhosa (TA97, TA98, TA100, TA102), and four weeks toxicity experiment with dogs were administrated according to documents. Results: The LD50 of Mogrosides by i.g. to mice was large than 10000mg/kg .It was actual no toxicity. The Ames result of Mogrosides was also negative .The dogs were given (i.g.) Mogrosides 3.0g/kg for four weeks and the detection and examination results showed that there were no changes in dog’s blood constituents, liver function and kidneys.The dog’s blood and urine sugar level were normal. Mogrosides also made no morphologic changes to heart, liver, kidneys, lungs, and spleen in dogs. Conclusion: Mogrosides was one kind of components without toxicity.

In this paper, the polysaccharides(POL) from Portulaca oleracea L. is separated into three fractions(POLⅠ,POL Ⅱand PoLⅢ) by DEAE-cellulose chromatography. They are purified by sephadex G-200 gel chromatography into POLⅠb, POL Ⅱa and PoLⅢ′. Purity identification by cellulose acetate electrophoresis and sephadex G-200 gel chromatography implies that they are homogeneous components. Typical absorption of nucleic acid or protein can not be observed in UV spectrum. Molecular weight of the polysaccharide which is determined by gel filtration are 18kD, 56kD and 410kD respectively. By means of GC, POL Ⅰb is composed of glucose and galactose, POLⅡa is composed of arabinose, xylose, fructose, mannitose, galactose and glucose and the main compositions of PoLⅢ′ are glucose and galactose. The infrared ray spectrum of the polysaccharides indicates α- glucosidal bond in POLⅠb and POLⅡa, β-glucosidal bond in PoLⅢ′. The experiment results of antioxidative activities shows POLⅠb can abolish OH and O2, the activities and amount are relative; PoLⅢ′is effective in abolishing ·OH, but it can not inhibit O2·.

Carotenoids in Potamogeton crispus L. is a natural source of the red pigment in the red yolk of duck eggs. The scavenging effect of Carotenoids in Potamogeton crispus L. on hydroxyl radicals (·OH) was studied by D-deoxyrobise method. To study the anti-oxidative effect of Carotenoids in Potamogeton crispus L. the contents of MDA in tissue of liver and mitochondria of liver were studied by TBA assay in vitro, and the hemolysis extent of red blood cells and the swelling extent of mitochondria of liver were also detected by spectrophotometric methods. The result showed that Carotenoids in Potamogeton crispus L. had the ·OH scavenging activity. It could inhibit the generation of MDA, the swelling of mitochondria, and the hemolysis of red blood cells. The conclusion was that Carotenoids in Potamogeton crispus L. could have the effect of anti-oxidation.

In this paper, effects on activity of CAT and SOD, MDA contents and relative conductance of pericarp of "Zaoyan" peach using 100kV/m high-voltage electric static field(HVEF),were studied. The results showed that 100kV/m HVEF could effectively increase the activity of CAT and SOD, so as to keep the active oxygen in vivo on low level. HVEF could hold back the increase of MDA content and relative conductance in pericarp at the prophase of storage, but they increased quickly at the anaphase of storage. It was probably because that HVEF could not adjust the synegistic action of CAT and SOD successfully. As a result, the cell membrane was destroyed.

Based on the past studies,the L9(34) orthogonal experiment was made to investigate further the fresh-keeping effect of lysozyme, Nisin on cooling meat with the use of potassium sorbic acid (PSS). By the assaying of 14 sensory, physiochemical, microorganism indexes, it was testified that the combinative use of lysozyme,Nisin and PSS could prolong effectively the preservation time of cooling meat. After 30 days storage, those indexes maintained the state of fresh meat. According to the range analysis of the orthogonal test results, the preservation solution for cooling meat, prepared with 2.5‰Nisin, 2.5‰lysozyme, 2‰ PSS and adjusted to pH4.5 with lactic acid, showed good effects of preservation.

No chilling injury symptom appeared on green pepper fruits and membrane permeability little changed during storage at 9℃ for 8 weeks. But the fruits stored at 2℃ had slight chilling injury symptom only after 1 week and suffered severe chilling injury when the storage duration surpassed 4 weeks with rapid increase in membrane permeability. Compared to pepper fruits at 9 ℃, SOD (Superoxide dimutase)activity of fruits at 2℃ was lowered and CAT (catalase)activity of them decreased much more than SOD. POD (peroxidase)activity of fruits at chilling temperature was lower than that of fruits at 9℃, but increased abruptly to a climax in 7th week. 50℃ hot water dip 10 minutes or 53℃ 5 minute (prestorage heat treatment) significantly alleviated chilling injury and manifestly hindered increase in membrane permeability of pepper fruits stored at 2℃. Compared to control, 50℃ heat treatment had no obvious effect on SOD activity and 53℃ significantly improved SOD activity in week 3, week 4 and week 5. Both heat treatments significantly elevated CAT activity and the effect of them in increasing CAT activity was more obvious than SOD. POD activity of fruits heated declined slowly without significant drop and abrupt increase happened in control fruits during storage at 2℃. It suggested that the chilling injury of green pepper fruits during storage at chilling temperature had relationship with decrease in activated oxygen scavenging enzyme activity, especially the decrease in CAT, resulting in misbalanced metabolisms of activated oxygen. Prestorage heat treatment alleviated chilling injury of green pepper fruits by elevating the activity of activated oxygen scavenging enzyme, especially CAT, maintaining metabolism balance of activated oxygen and therefore preventing mem- brane lipid peroxidation.

The fruit hardness degree of tomato and the factors affected were studied during the shelf phase with Baili, Katelina, R144, new tomatoes types all having hard fruit flesh and Gailun, TF997, TF998, new varieties breeded in Xingguang Seed Co.Ltd., as experimental materials, and with Lisheng Num. 8 as a check material. The results show that the fruit hardness degree and flesh of fruit hardness degree are the index to evaluate the lifespan of the fruit during shelf phase. The content of the insoluble pectin and the soluble pectin are the direct factors affecting both of them. Moreover, the fruit hardness degree and the flesh of fruit hardness degree have a positive correlation with the content of insoluble pectin as well as they have a negative correlation with the content of soluble pectin, both of them at a very significant level. PG and PE are the indirect factors affecting the softening of the fruit.

Chymosin is the crucial enzyme in the cheese production. High effect chymosin has high milk-clotting activity and low proteolytic activity. This article introduced the assay methods of the milk-clotting activity and proteolytic activity. Simultaneously, the origin of chymosin-producing strain and the way to obtain high effect chymosin-producing strain were also reviewed.

With the grave concern of pollution and eutrophication degree of fresh water, algal bloom has become more and more serious. The toxin producted, chemical structure and toxicology mechanism of microcystin toxins were reviewed in this paper, which focus on all determination methods for the toxin assay and their research and development. It was summarized in detail especially on the chromatography methods (e. g. HPLC/MC, GC/TMS/MS/CE) and the more rapid immunoassay method, which were applied abroad. It was put forward that the research trend in the future is on the advanced apparatus assay、biosensor assay and immunoassay to inspect the water quality.

At present, the research of seaweeds polysaccharide causes more and more peoples’ interests. The review describes their structures and extraction methods. On the bases of those, the review puts emphasis on the biological activities of the seaweeds polysaccharide, including antivirus, antitumor, antimutation, antioxidation, regulating immune activity and some other functions. As a result, the application of the seaweeds will surely have an extensive prospect.

The control system of food safety from farm to table was analyzed in this research. The development of rapid and accurate analysis methods and facilities on food safety, establishment of quality standard system of food safety from farm to table, developing total quality control technology of food processing from farm to table, establishing of supervision and inspection network system, developing evaluation technology of food borne hazards, establishing traceability system of food were proposed to build up and improve a entire food safety security system.

The glass transition of food is one key to control food quality and stability. It is very important to truly determine the glass transition temperature of food to improve the conditions of food processing and storage. NMR/MRI has distinct advantages both in studying glass transition process and determining Tg. As an advanced analytic determination tool, NMR/ MRI will be widely used in food science field.

The bacterial cellulose, a fermented product from soybean whey by Acetobacter xylinumC5, was added into the low- fat sausage as the fat substitute and stabilizer. The results showed that the bacterial cellulose could partly, or completely substitute the fat in the sausage. The sausage within the bacterial cellulose showed no difference with the ordinary sausage in appearance, flavor and taste. Even much better taste and texture of sausage could be attained after the mixture of bacterial cellulose and carrageenan were added. As a result, the energy was reduced by 28%～56%.

Using goose leg, wing, breast, neck, head, and stomach as raw materials, the processing technologies of braised goose series handy food were studied. According to the multiple actors in orthogonal experiment, the optimal tender formula of braised goose series handy food was:the papain 0.04%, lime chloride 3%, composite phosphate 0.4%.