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Table of Content

15 April 2005, Volume 26 Issue 4
Studies on Kinetics and Laboratory Enlargement of Apple Wine Production
XU Kang-Zhen, SONG Ji-Rong, WU Xing, HUANG Jie, MA Hai-Xia, ZHANG Jian-Gang
2005, 26(4):  27-31. 
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Kinetics and laboratory enlargement of apple wine production was studied in this paper using apple juice concentrate as substrate through 20L automatic fermentation tank made in Swiss. Crude apple wine that is much savory after treatments was abstained, at the same time, suitable conditions and parameters for magnification production were also gained. Based on the experiments, kinetic equations and mathematical modes of cell growth, ethanol production and substrate consumption were proposed, and fitted curves consistent with experiment values commendably, which will offer assurance for the industrial design and production of apple wine.
Study on Biosensor Encapsulation for Improving the Operational Stability of Immobilized Chicken Liver-esterase
ZHENG Yi-Hua, WANG Fang-Fang, XU Fei, XU Xue-Qin, HUA Ze-Zhao
2005, 26(4):  32-36. 
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Immobilizing enzyme by ion exchange adsorption is easy and inexpensive, but its stability is poor. For improving operational stability of immobilized enzyme by biosensor encapsulation resin the chicken liver-esterase was encapsulated by alginate. Influences on activity rate of enzyme in different SA (Sodium alginate) concentrations, CaCl2 (calcium chloride) concentration and other operational conditions have been investigated. Activity rate of immobilized enzyme was compared with the entrapped calcium alginate under real condition. The results showed that the operational stability was obviously enhanced in 0.2% SA, 0.1mol/L CaCl2 and 30 minutes standing. Moreover, attempt of adding 0.025mol/L Ca+ into Tris buffer would also improve the stability of alginate gel.
Effect of Resistant Starch on Flour Quality and Rheological Properties of Dough
ZHAO Kai, ZHANG Shou-Wen, YANG Chun-Hua, FANG Gui-Zhen
2005, 26(4):  37-40. 
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The effect of resistant starch (RS) on rheological characteristics of wheat flour has been studied in this article. The factors influencing the rheological properties of high-gluten flour and medium-gluten flour were examined respectively. The results indicated that the addition of resistant starch would affect the rheological properties and the quality of the high-gluten wheat flour to some extent. It showed the decline of stability time and farinose evaluation value. The softness of dough increased and extensibility decreased with the addition of RS. The addition of RS also made the temperature of gelatinization higher and the gelatinization time longer of the high- gluten flour, but showed little effect on the gelatinization property of medium-gluten flour. When the amount of RS was below 5%, the farinose evaluation value showed little change.
Studies on the Synthesis of Active Polysaccharides in Suspension Cultures of Protocorm-like Bodies of Dendrobium huoshanense
CHA Xue-Qiang, LUO Jian-Ping, JIANG Shao-Tong
2005, 26(4):  41-44. 
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Effects of basal media, carbon-source, nitrogen-source and extracts of potato or banana on polysaccharides synthesis of protocorm-like bodies (PLBs) of Dendrobium huoshanense were investigated. Among eight basal media including full- and half- strength of MS, B5, N6 and SH, 1/2Ms and N6 were most suitable for the synthesis of polysaccharides, and the polysaccharide yield reached 479.47mg/L and 417.05mg/L after subculturing for 30d, respectively. For carbon source, it was better in using 30g/ L glucose rather than sucrose and fructose. Under the suitable concentration, the influence of different kinds of nitrogen source on polysaccharide yields was not so big. The optimized nitrogen was at 10mmol/L, while more nitrogen would inhibit the synthesis of polysaccharide. In addition, the addition of extracts of potato (100g/L) or banana (100g/L) to the basal MS medium has benefited the polysaccharide yield.
Antibacterial Effects Nano-structural Metal Oxide’s on Bacterium Contaminatied Food
GAO Yan-Ling, LIU Xi, WANG Zong-Xian, YANG Xue-Mei
2005, 26(4):  45-48. 
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Tests of five kinds of nano-structural metal oxide’s antibacterial effects on five species of bacterium in contaminatied food were made by cup-dish measure and tube diploid dilute method. We have also measured the resistance diameter of five kinds of nano-structural materials against five kinds of bacteria. The results revealed that nano-ZnO was the most effective antibacte- rial agent. Then the MIC value (microbial inhibition concentration) to these 5 Species of bacterium were detected. We also discussed antibacterial mechanism of nano-ZnO and its further application in food antibacterial packaging field.
Effects of Protamine on Succinate Dehydrogenase and Malata Dehydrogenase in Cells of Aspergillus niger
XU Ming-Sheng, CHEN Jin-Ping, SHANG Guan-Xin-Chen
2005, 26(4):  48-51. 
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Protamine is a kind of natural peptide with polypositive ion, and is a kind of basic protein. In order to investigate its antibacterial action, the effects of protamine on succinate dehydrogenase and malata dehydrogenase in cells of Aspergillus niger were assayed. Results showed: protamine could significantly inhibit the activities of both succinate dehydrogenase and malata dehydrogenase (p<0.01). But the effect was less than that of the Natamycin. The results suggested that the protamine would have great potency to be used as food preservative.
Study on Seperation and Purification of Immunoglobulin in Yolk
SONG Hong-Xin, LIU Xuan, LIANG Yan
2005, 26(4):  51-54. 
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This experiment studied the method of separating and purifying immunoglobulin from the yolk of highly immuned hens, and established the optimized conditions: the yolk was diluted 10 times with aseptic water, regulated to pH 5.3, frozen at -18℃ for 6h, then thawed at 4℃. The thawed yolk solution was added with 3% diatomaceous earth, and filtered through 0. 45μm cellulose acetate membrane. Then the solution was concentrated 5 times through the way of Ultraflitration (5MWCO) and precipitated with 45% saturated ammonium sulfate under the condition of pH 5.3. In the end, it was separated and purified again through DEAE-Sepharose F.F. Column after the sediment was redissolved. The result showed that electrophoreticaly pure IgY could be obtained from the yolk of immuned hens and the Total Activity Recovery could reach 64.16%.
Studies on Inoculation Types of γ-linolenic Acid Fermentation by a High-producing Filamentous Fungus Strain
DAI Chuan-Chao, SHI Yang, WANG An-Qi, YUAN Zhi-Lin
2005, 26(4):  55-58. 
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 A filamentous fungi strain identified as Rhizopus sp., producing high γ-linolenic acid (GLA) was obtained. In its mycelium, GLA amounted to 12.85% of the fatty acid while oil amounted to 19.70% of the mycelia. Two inoculation types were compared. By the spore inoculation the biomass, GLA composition and oil content of the mycelia were respectively 4.17g/L, 18.41% and 28.34%. By using mycelia inoculation gots the results were 25.98%, 51.90%, 43.87% higher than those above respectively. Using the mycelium as the secondary inoculums the final GLA content could reach the same level as that of the spores’; but the biomass could not meet the level of the spore inoculation.
Study on the Combination Behavior Between HP-β-CD and Fatty Acid Esters and Application of the Expression
WANG Dong-Xin, TONG Jian-Bo, HU Yong-Gang, ZHANG Sheng-Wan
2005, 26(4):  59-61. 
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We have studied how did 2-Hydroxypropyl β-Cyclodextrin (HP-β-CD) affect the hydrolysis rate constants(k) of fatty acid esters in 38%(V/V) Ethanol solution. The combination behavior between HP-β-CD and fatty acid esters has been discovered. And the way to determine the combination costant(A) between them quantificationally have also been found. In addition, the quantificational mathematic expression between hydrolysis rate constants(k) of ester and the concentration of HP- β-CD (M): k=k′/(1+AM) were deduced and validated. The result showed that HP-β-CD could inhibit the hydrolysis reaction of fatty acid ester.
Growth Characteristics of Lactococcus lactis ssp. cremoris Strain CH5 in Reconstituted Skim Milk
QIN Wen, REN Fa-Zheng, CHEN Shang-Wu, ZHANG Ling-Gai
2005, 26(4):  62-65. 
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Using acid producing bacteria-Lactococcus lactis ssp. cremoris which is often used in cottage cheese making as research object, the growth characteristics of Lactococcus lactis ssp. cremoris strain CH5 in reconstituted skim milk (RSM) and changes of starter activity under 4℃ during storage were studied with three factors including CFU, pH and titrable acidity. The results showed that: the lag phase of strain CH5 in RSM was very short, the population of viable cell of which could reach 109CFU/ml; in the stationary phase. The doubling time for growth (Tdg) was about 1.03h and doubling time for lactic acid production (Tda) was about 2.87h, showed the efficient cell growth, not the acid production, a desirable property during bulk culture preparation. During storage under 4℃, the maximum acidification rate (μacid) appeared on 3d, and the viable cell counts and μacid did not show significant changes before 11d. It suggested that the mother culture prepared by CH5 strain could be maintained per 11d, and the optimum stage for bulk culture started from the 3rd day of cold storage.
Study on Chinese Yellow Cattle Meat Quality Traits of Different Carcass Quality Grades during Different Aging Periods
TANG Xiao-Yan, ZHOU Guang-Hong, XU Xing-Lian
2005, 26(4):  66-69. 
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The Chinese yellow cattle carcass quality grades 2,3 and 4 were selected, and the quality traits of the striploins were studied. Results showed that the shear force value of each grade striploin was significantly varied(p<0.05), and the water-holding capacity was significantly different(p<0.01). At certain aging time, the higher the grade was, the better the tenderness and the water-holding capacity were. As aging time extended, the shear force value decreased and the water-holding capacity increased.
Study on Structure-Antioxidation Relationship of Plant Flavonoids
SUN Qing-Lei, WANG Xiao, LIU Jian-Hua, CHENG Chuan-Ge, JIANG Ting
2005, 26(4):  69-73. 
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Based on the frontier orbital theory, the effects of position and number of phenolic-OH on the antioxidation of plant flavonoids were systematically investigated by means of structural chemistry and semi-empirical calculation method of quantum chemistry. And the quantum parameters of characteristic structure reflecting the antioxidation of flavonoids were also obtained. And the relationship between fr and antioxidation of flavonoids was also investigated. The results showed that the phenolic-OH in C ring had higher fr than those in A ring, and the ortho phenolic-OH and meta- phenolic-OH had higher fr than para- phenolic- OH and suggested that the position of phenolic-OH in flavonoids had great effect on the antioxidation activity. With the increasing of phenolic-OH in C ring, the fr in both C ring and A ring would all increase, which indicated the increase of antioxidation of phenolic-OH in both C ring and A ring. And there also existed good line regression between Σfr and Tr. The structural characteristic parameter of Σfr calculated by semi-empirical calculation method of quantum chemistry could be used to predict the antioxidation activity of flavonoids.
Preparation and Analysis of Bifidobacterium Immune Serum
YUAN Yao-Wu, ZHANG Wei, MA Wen, LI Ying-Jun, LIN Yang
2005, 26(4):  73-75. 
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In this experiment,we were prepared B.Longum and B.Bifidum immune serum by inoculating animals, with the titer of the serums to reach 1:1280 by Enzyme-linked Immunosorbent Assay (ELISA) method. The serums reacted highly specifically with Bifidobacteria, and hardly reacted with other familiar bacteria in dairy products. The result provided a base for serological detecting of Bifidobacterium in dairy products.
Quick Isolation and Purification of Extracellular Polysaccharides from Agaricus blazei Murill and Elementary Property Analysis
ZOU Xiang
2005, 26(4):  75-79. 
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A brief and feasible system that isolated extracellular polysaccharide from Agaricus blazei Murill ferment liquid was designed. The AKTA explorer with 100 purification system was used with DEAE-cellulose and Superdex-75 to isolate quickly. FP-1-A, a glucan-protein complex, was obtained and its recovery ratio was up to 0.58g per litre ferment liquid. Its analysed property showed that the relative molecular weight was 54812. The UV scan revealed protein characteristic absorbanse apex by and the IR spectrum revealed polysaccharide absorbance apex, and the gas chromatography showed that the components of FP-1-A were composed of mannose and xylose.
Structure Research on the Polysaccharides of Rhodomyrtus tomentosa Fruit (I)
QIN Xiao-Ming, SUI Ya-Jun, NING 恩Chuang
2005, 26(4):  79-82. 
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Isolation and characteritic structure of water-soluble polysaccharides in Rhodomyrtus tomentosa were studied. The results suggested that it contained the constitutents of several polysaccharides consisting of xylan, arabinogalactan (AG) or arabinogalactan-protein (AGP), pectin and others. By comparing the fresh with air-dried fruit, the obvious difference of polysaccharide constituent and their content could be found. The results of sugar analysis of H3 and H4 indicated that there was probably a special pectin polysaccharide having a hairly region with its backbone a rhamnogalacturonan.
Study on Improving Oxygen-resistance of Bifidobacterium by Using Protoplast Fusion Technique
LU Bing , XIANG Jian-Lin
2005, 26(4):  83-86. 
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The protoplast fusion between Bifidobacterium breve and Saccharomyces cerevisiae was studied by using protoplast fusion technique, a pair of hybrid fusants BSF1 and BSF2, comparatively stable and having biological properties of both Bifidobacterium breve and Saccharomyces cerevisiae, were obtained successfully after forming, regeneration and fusion of protoplast of two parents was finished .The oxygen-resistance of Bifidobacterium was improved.
Study on Properties of Maize Supper-tiny Powders of Different Sizes
XIAO An-Hong, PAN Cong-Dao, WANG Shang-Yu, ZHANG Shi-Hong, HE Dong-Ping
2005, 26(4):  87-91. 
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It was known that 97% maize supper-tiny powders could pass through 140 mesh, but the content of protein and amylose would decroease down, and the content of starch and ash would increase up. Their rheology properties changed and were similar to that of the wheat flour, when the maize particles size because even smaller, the maize particles were gelatinized easily and their rcovery property became difficult.
Purification of Cholinesterase from Duck Serum
LIU Chang, CHEN Fu-Sheng, LI Shu-Qian, LU Lei, XING Shu-Jie
2005, 26(4):  91-94. 
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Cholinesterase from duck serum was purified to electrophoretic homogeneity by salting out twice with ion-exchange chromatography on DEAE-cellulose and gel filtration on Sephadex G-200. The enzyme was purified 278.5-fold and the activity recovery 17.8% percent was obtained. Studies on the properties of the Cholinesterase showed that the optimum temperature was 37℃ and the optimum pH was between 7.5~8.0. The enzyme would be inhibited by excess butyryl-thiocholine iodide.
Study on Changes of Cell Wall Polysaccharides and Phenols in Lignification of Green Asparagus (Asparagus Officinalis L.)
LIU Zun-Ying, JIANG Wei-Bo
2005, 26(4):  95-97. 
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The changes in cell wall polysaccharides, phenols and lignin content of green asparagus (Asparagus Officinalis L.) during storage were analyzed by HPLC at room temperature. The results indicated that glucose derived from cellulose of cell walls, xylose and fructose derived from semi-cellulose and lignin content increased 211.2%, 329.3% and 280.3%, respectively. In the precursors of lignin, the level of coumarin acid was higher than that of caffeic acid or ferulic acid, and the contents of the three acids showed a close relationship between the phenols and the synthesized lignin of the green asparagus.
Effect of Treated Conditions on Allergic Proteins of Soybean
Liu-Xiao-Yi, XUE Wen-Tong, MU Tong-Na, YAN Ping-Mei
2005, 26(4):  98-100. 
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Gly m Bd 30K、Gly m Bd 28K andα-Subunit of β-Conglycinin(MW 68K)are the main allergens of soybean. The changes of soybean allergen pre-treated with heat, ethanol, pH and salt out were studied in this paper by using SDS-PAGE. The result showed that Gly m Bd 30K and Gly m Bd 28K could be removed by salting out with pH treatment, but removing all of the allergens would need further research.
Studies on Some Properties of Glutamate Decarboxylase from Lactic Acid Bacterium
LIU Qing, YAO Hui-Yuan, ZHANG Hui
2005, 26(4):  104-107. 
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This article has made a systematic research on the property of glutamate decarboxylase which was produced by a lactic acid bacterium. The heat stability, pH stability as well as the effect of pH, temperature and some chemical substances were studied. The reasult showed that the optimum temperature and pH were 52℃ and 4.5 respectively. The Km value of the enzyme was 24mmol. PLP, VB6 and Ca2+ showed positive effect on the activity of GAD in the following order: PLP>VB6>Ca2+ even when their concentration was under 100μmol. If the concentration of the acetate was under 0.05mmol, the enzyme activity was also enhanced.
Determination of Degree of Hydrolysis of Soybean Peptides Produced by Microorganism Fermentation
YU Bo, LU Zhao-Xin
2005, 26(4):  107-111. 
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A new method to determinate the degree of hydrolysis(DH) of protein hydrolysate was established in this paper. Defatted soybean flour was used as substrate and fermented by a microorganism strain which could yield proteinase. The soybean protein in defatted soybean was hydrolyzed into soybean peptides under the effect of proteinase secreted from the microorganism strain. DH of soybean protein in fermented broth of different fermentation time was determined by the new method and the data was compared with what derived from routine method reported in document. Results showed that the new method established in this paper was rapid, simple, sensitive and repeatable. It could be used to measure the DH of soybean peptides hydrolyzate fermented by microorganism and also the DH of protein hydrolyzate resulted by other technology.
Study on Supersonic Wave Treatment on Mutton Tenderization
LI Lan-Hui, ZHANG Zhi-Sheng, LI Yan-Qin, SUN Feng-Mei, WANG Wen-Hang, LIU An-Jun
2005, 26(4):  107-111. 
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Meat samples were treated with supersonic wave bath at different time. The concentration of soluble protein(CSP)、 myofibril fragment index(MFI) and cut-shear were detected. Supersonic wave bath of 1, 3, 5min increased the degradation of myofibril protein. The result indicated that supersonic wave significantly enhanced the meat tenderness and aged 3d earlier.
Preparation and Properties of the Corn Crosslinking-Oxidized and Compounded Modified Starch
LI Chang-Biao, LIU Chang-Jiang, LIU Chun-Ping, LI Xin-Hua, CHEN Yong-Sheng
2005, 26(4):  111-114. 
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The preparation and properties of crosslinking-oxidized compound modified starch were studied.The result showed that the product after being compounded modified obtained good paste stability, high trans-parency, anti-retrogradation and anti-freezing properties. So the product would have good application potentiality in food industry.
Isolation of Nisin-resistant Streptococcus thermophilus
JIAO Shi-Yao, ZHANG Lan-Wei
2005, 26(4):  115-118. 
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The MIC of nisin to Streptococcus thermophilus was determined by serial twofold dilutions in skim milk medium and whey medium. In skim milk medium, Streptococcus thermophilus 9 was tamed by gradually increasing the nisin concentration until its resistance reaching 300 IU of nisin per ml. The two nisin-resistant Streptococcus thermophilus strains 9.31 and 9.4, fit for two yogurt culture were gained and assayed by production performance identification and genetic stability test.
A Design of Cold Spot Temperature Measurement and F Value Calculation System for Can Sterilization
ZHAO Da-Yun, WU Xi-Ming
2005, 26(4):  118-123. 
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According to W D Bigelow’s sterilization theory, a programmable DAQ system based on PC (Personal Computer) open loop was built to provide continuous measurement of cold spot temperature and accumulate its F value during can sterilization process. The hardware of the system consisted of a temperature sensor, a DAQ instrument, a PC and some other fittings. The probe of the sensor was fixed on the cold spot and thus, the DAQ instrument brought the temperature message to the PC for further processing via RS-232 serial communication. The designed fittings involved a sensor connector nut, a sensor protection tube, a lock nut and packing glands, which could help to introduce the probe into the product, make the probe more stable and maintain the seal during sterilized processing. The specific application program was developed in LabVIEW environment. It could function as data receiving, F Value calculation, real time curve drawing, data saving and outputting. Experiments showed that the whole system can be applied to determine and monitor the temperature changes on-line in canned food sterilization; the system also can offer an off-line reference data for formulating process parameters.
Effects of Drying Temperature on Properties of Wheat Gluten Films
LI Meng-Qin, AI Zhi-Lu, ZHANG Ping-An, ZHANG Jian, LI Chao
2005, 26(4):  123-126. 
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Drying temperature was one of the most important factors that would affect the properties of edible wheat gluten films. The effects of different drying temperatures in the preparation of samples and the properties of wheat gluten films were as follows: light transmitting rate, water solubility, tensile strength, elongation rate, water vapor permeability, etc. They were discussed in this paper when the drying temperature was 60℃ and the experimental results showed that the films had the optimum properties.
Study on Using Azone to Enhance the Release of Protein in Beer Yeast Drey
HAN Gang, JIANG Hong-Tao, ZHANG Wei-Guo
2005, 26(4):  127-128. 
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Aim: The essay mainly studied the technique on fragmenting of beer yeast. Methods: Azone has shown solubilization specificity for membrane liposome and could cause protein release from beer yeast. Results: The azone could be not only a penetration enhancer but also promote protein released from beer yeast. Conclusion The release rate of protein is about 4%.
Studies on Processing Technology of Convenient and Flavorous Foods of Osumunda japonica Thurb
SHEN Guo-Hua, CHEN Li-Hong, XIAO Chao-Qiu, YE Yu-Xian
2005, 26(4):  129-132. 
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The main purpose of the present study was to develop a series of convenient and flavorous foods of Osumunda japonica Thurb.Using dried Osumunda japonica Thurb as raw material, some systematic studies were carried out, such as the conditions for water-rcovery, quality improving, flavor adjusting, related technology and conditions for products storing. The results would be beneficial to the added value, the diversification of products and development of a series of Osumunda japonica Thurb foods.
Study on the Technology of Oxidation Controll with Tallow
SUN Bao-Guo, PENG Qiu-Ju, LIANG Meng-Lan, XIE Jian-Chun
2005, 26(4):  133-136. 
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The rule and optimal processing condition of tallow oxidized control were discussed by means of designing orthogonal experiments and some single factor experiments. Oxidized state of tallow was assayed by peroxide value, p-anisidine value and acid value. The optimal processing conditions were: temperature 140℃, time 3h, dosage of VE 0.01% and velocity of the air flow 0.018~0.035m3/h per 100g tallow. Thus, specific meaty aroma could be provided with the oxidized tallow as precursors in the followed Maillard reaction for the preparation of beef flavour.
Extraction of Quercetin from Onion
LI Bing, WU Jian-Wen, LI Lin, CHEN Ling, LI Xiao-Xi
2005, 26(4):  137-141. 
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Quercetin as a natural food antioxidant was extracted from onion. By the orthogonal experiment, the optimal extraction condition was determined by NaOH solution concentration 0.03mol/L, extraction temperature 60℃, ratio of onion to solvent 1:2, extraction time 120min and the end point of acid sedimentation pH 2. The antioxidant activity was examined by the experiment of inhibiting oxidation of linoleic acid. It showed that quercetin extracted from onion exhibited good antioxidant ability.
Study on Technology of Processing Iron-fortified Soy Sauce
YU Qun-Li, YUAN Jian-Min, CHANG Hai-Jun
2005, 26(4):  141-145. 
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The paper has studied the relationship among fermentation, temperature and time. The test has mainly studied the iron nutritional fortificants selection, adding quantities determination controlling, processing technology, the assay of iron concentration and et al. At the same time, iron-fortified Soy Sauce has been processed. The results showed that the 180~210mg/ 100ml of NaFeEDTA in Soy Sauce equaled to the iron in the amout of 20~30mg/100ml, i.e the allowance content of fortification food which wouldn’t affect its color, flavor, taste and body. Meanwhile, it did not show any significant effect on the physical and chemical parameters, including pH value, density, contents of amino-nitrogen, sweet taste and acid and soluble solid of soy sauce. What’s more, the product is high-iron、stabilization and good-mouth feel.
Study on the Edible Quality of New Type Instant Rice
AN Hong-Zhou, JIN Zheng-Yu, ZHAO Xiao-Wen
2005, 26(4):  145-149. 
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The objective of this paper was to make a fresh start using high temperature-high pressure-short time extrusion technology to produce ‘engineering rice’ or ‘reconstituted rice’, in a type of reformed instant rice with good rehydration characteristics and edible qualities and with nutrition-fortified attributes, acceptable to different level consumer and updated with the tide. The product was made of rice flour as the main raw material with other grain flour and food additive, completely overcome the limitation of surface treating by traditional processing. The effects of extrusion and tradition process on the quality of instant rice were compared in this paper. The extruded sample was faintly white and opaque. The degree of gelatinization of this instant rice was higher and the bulk density and rehydration rate were also higher than those produced by tradition process, which was white and semitransparent.The texture analysis and sensory testing of rehydrated rice revealed that the quality of instant rice by the extrusion process was better than those by tradition process, except for color, and was very close to fresh hybrid rice.
Effect of Twin-screw Extrusion Operation Parameters on Breakfast Cereals Product Properties
WU Wei-Guo, YANG Wei-Li, TANG Shu-Ze, MO Hong-Wei, ZENG De-Qin, ZHOU Yan-Ping
2005, 26(4):  150-155. 
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Based on the optimum basic recipe obtained from the nutritional breakfast cereals formula, and following the test design and data analysis according to response surface methodology, the relationship between extrusion main operation parameters (the screw speed, the feeding rate, the water feeding rate) and breakfast cereals bulk density was investigated. The product bulk density was seen as a vital quality parameter. The relationship among the product bulk density, water absorption and water solution Index has been studied. A mathematic model was built up to optimize the selection of the values of three kinds of operation parameters. These research results could be used to develop extruded breakfast cereals food and to study research working principles of twin-screw extruder to process cereals materials. At the meantime, these research results could be also used to quickly evaluate the quality of breakfast cereals.
Study on Extraction Technology of Trifolium pratense Isoflavones
CHEN Han-Qing, JIN Zheng-Yu
2005, 26(4):  156-159. 
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Extraction technology of isoflavones in Trifolium pratense was studied by single factor and orthogonal experiment. Effects of ethanol-water solvent, extraction temperature, extraction time, extraction times and ratio of liquid to material on extraction rate of isoflavone were investigated. The optimum extraction conditions for Trifolium pratense isoflavones were established as follows: 80% ethanol (V/V) as solvent, ratio of solvent to material 15:1(V/W), reflux extraction at 80℃ for 3 times and 1h for each time. The extraction rate of isoflavones in Trifolium pratense was as high as 91.90%.
Study on the Process of Producing α-tocopherol Acid Succinate
SUN Deng-Wen, NIU Dong, HUI Bo-Di
2005, 26(4):  160-163. 
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α-Tocopherol acid succinate is one of the important Vitamin E products and has a number of medical functions. This paper outlines the process development of α-tocopherol acid succinate synthesis by a single factor and orthogonal design experiments in which α-tocopherol reacted with the succinic anhydride. With this process, the esterification of α-tocopherol could exceed 90% by weight under optimum conditions.
Study on Emulsifiers Formulation Effectiveness for the Application of Sweet Orange Emulsion Essence
ZHANG Shu-Ling, JIANG Bo, WANG Wen-Zhi
2005, 26(4):  164-166. 
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This paper described the emulsifying effectiveness of single emulsifiers such as Tween, SE and Span and their co- emulsifiers in sweet orange emulsion flavor through the orthogonal examination, and studied up the best combination of emulsifiers.
Study on Synthesis Technology and Properties of Hydroxypropyl Potato Starch
TANG Hong-Bo, MA Bing-Jie
2005, 26(4):  167-170. 
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Synthesis technology and property of hydroxypropyl starch by using potato starch as raw material, propylene oxide as etherization reagent and sodium hydroxide as catalyst, were studied in this paper. The effects of some factors such as reaction time, amount of propylene oxide, reaction temperature and amount of sodium hydroxide on substitution degree of hydroxypropyl starch were investigated. It showed that molar substitution degree of hydroxypropyl starch was affected by the amount of sodium sulfate, its increase with the increase of reaction time, the amount of propylene oxide, the reaction temperature and the amount of sodium hydroxide. The spectrophotometer method was used for assaying the molar substitution degree of hydroxypropyl starch.
Study on Enhancing the Lycopene Content in Concentrated Tomato Juice
ZHUANG He-Lin, ZHANG Jin, GUO Chu-Yi
2005, 26(4):  170-173. 
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The processing parameters of concentrated tomato juice by orthogonal experiments including soluble solid content, sterilized time, and preservative quantity were studied. The result showed that: additing 0.7% NaCl was helpful for improving the ratio of expressing juice.The optimum processing conditions were: vacuum pressure 87~93kPa at 50℃; soluble solid content 23%, sterilized time 10min and no-preservative needed. The lycopene content was 97.20g/100g and VC 5.85mg/100g.
Study on Comprehensive Extraction of Tea Polyphenols,Cafeine,Theanine and Tea Polysaccharides
CHEN Rong-Yi, ZHANG Xin-Shen, SHEN Jin-Shan, XIE Jun
2005, 26(4):  174-177. 
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Tea caffeine, theanine polysaccharidcs and polyphenols were purified from the extract of green tea with ZJL macroporous cation exchange resin and ZJX macroporous adsorption resin with column chromatography respectively. The optimal operation conditions were obtained by the static and dynamic state experiments. Production rate and purity of caffeine were 1.9% and 83.23% respectively. Production rate and purity of theanine were 0.94% and 85.43% respectively. Production rate and purity of tea polyphenols were 12.35% and 95.62% respectively. The content of caffeine in tea polyphenols was less than 0.7%. Production rate and purity of tea polysacchadides were 1.1% and 51% respectively.
Technology Study on Hydrolyzed Animal Protein of Tilapia Meat by Proteinase
SU Gui-Jiao, YAN Yu-Xiao, SHEN Ke, QIN Zi-Hai
2005, 26(4):  177-182. 
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The hydrolyzings of tilapia meat by means of papain proteinase, neutral proteinase, acid proteinase, alkaline hydrolase or bromelain proteinase respectively to prepare hydrolyzed animal protein were studied, and the degree of hydrolysis (DH) were assayed during the hydrolyzing. According to the results, one neutral proteinase was selected and the methods to control hydrolyzing were studied. In order to improve the degree of hydrolysis and to choose one kind of proteinase for the hydrolyzing, the results of hydrolysis by two kinds of proteinases (neutral proteinase and acid proteinase)were studied. Then the optimum materials of decoloring and removing bitterness and fishy smell from enzymed liquid of tilapia meat were selected from yeast powder, flavourease, active carbon and fucose. The results indicated that active carbon and the fucose were the optimum materials, the decoloring effect of active carbon was better than fucose, while the bitterness and fishy smell removing effect of fucose was better than active carbon.
Purification and Analysis of Quanlity of Soybean Lecithin for Injection
WANG Feng-Ling, LIU Ai-Guo, ZHU Hong-Ji
2005, 26(4):  183-186. 
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In the study,to get purified soybean lecithin for intravenous injection,the raw product successively extracted by ethanol,absorbed by alumina,decolored by active carbon,and subsequently dissolved in aether and the filtered by ultrafiltration, deoiled and dehydrated by acetone.All the properties of the final product fulfill the requirements of Chniese codex for intrave- nous injection.
Study on Oxidative Stability of Soybean Oil -in-water Emulsion Containing Iron
LIU Ling, MENG Ling-Jie, SUN Ke-Jie, GUO Ben-Heng
2005, 26(4):  187-190. 
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For soybean oil added with arachidonic acid (AA) emulsion stabilized by whey protein, the effects of iron concentration, chelator and antioxidant on lipid oxidation during accelerated oxidation were examined in this paper. Lipid oxidation determined by TBARS indicated that iron was an important lipid oxidation catalyst in emulsion and the oxidation rate was greatly affected by chelating agent - sodium citrate. The preventive effect of antioxidant on oxidation obviously occurred in the latter oxidative process to eliminate oxygen produced during the oxidative chain reaction. The cooperative effects of both chelator and antioxidant on both the oil-in-water emulsion and the formula powder could greatly prevent the lipid oxidation of fatty acids during preparation and storage.
The Research to Extract Antihypertensive Substance in Red Yeast Rice
ZHANG Xin-Ru, ZHENG Jian-Quan, WEI Rong, REN Yong, JIN Zong-Lian
2005, 26(4):  190-192. 
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Aim: Finding the best method to extract the antihypertensive substance in the red yeast rice. Method: We find the best way by the Orthogonal Design Method and isolated aorta to check the activity. Result: We find the best way is to be immersed in 50% ethanol at 80℃ in water bath for 1hour, suction-filtered and then mixed and shaken with cyclohexane. This way not only improves the activity of antihypertensive substance but also improves the output.
Study on the Enzymatic Treatment of Jincheng Peel Pomace to Produce Beverage Clouding Agent
GAO Yan-Xiang, FANG Zheng
2005, 26(4):  193-197. 
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In this paper, Jincheng peel pomace was comminuted in different ways and enzymatically treated to produce a natural beverage clouding agent. The optimum complex enzymes were pectinase(PE) and cellulase(CE) by assaying of the quality indexed such as insoluble solid and turbidity of clouding agent by means of single factor experiment. The results showed that the optimum conditions of enzymatic treatment were: the concentration of peel pomace 70Wt %, PE 350×10-6 and CE300×10-6, reaction time 40min, reaction temperature 45℃, content of insoluble solids in peel extract 11.85%, turbidity of 50% dilute extract 669NTU, and the yield of clouding agent(5.5°Brix) 90.53%.
Study on the Ultrasonic Wave Extraction or Solvent Extraction of TGCO from Cornus officinalis Sieb.et Zucc.
LI Jian-Rong, XIA Dao-Zong
2005, 26(4):  198-202. 
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This paper studied the extraction of TGCO from Cornus officinalis Sieb. et Zucc. by either solvent or ultrasonic wave. Orthogonal test tables L16(43×26) and L9(34) were used with the optimum factors of extracting temperature, extracting time, 95% ethanol volume, etc respectively. The results showed that ultrasonic wave extraction was more efficient than the solvent extraction and shortened the extracting time largely. The optimum conditions were as follows: extracting temperature 85℃, extracting time 2 hours and 95% ethanol volume 50ml. Under the conditions, an extract with panaxadiol (hydrolysate of TGCO) as high as 5.16mg/g was obtained.
RP-HPLC Studies on Quantitative Determination of Carnosic Acid in Rosemarinus officinalis L
LIANG Zhen-Yi, HUANG Guang-Min, ZHANG De-La, LIU Chang-Sheng, CHEN Lei, CHEN Zong-Xian
2005, 26(4):  203-205. 
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To establish a HPLC method for the separation and determination of Carnosic acid in Rosemarinus officimalis L, the Pheromenex C18 reverse Phase column (250mm×4.6mm, 5μm) and acetonitrile-methanol as mobile phase were used with flow rate 1.0ml/min detecting spectrum 210 nm and quantitating value by external standard method. The standard curve of linear relationship was of 20~200μg/ml and r=0.9998.The average recovery was 98.6%. The established method was accurate, sensitive, simple and reliable for the determination of Carnosic acid in Rosemarinus officinalis L.
Studies on High Performance Liquid Chromatographic Fingerprint of Lingtoudancong Oolong Tea
LUO Yi-Fan, GUO Zhen-Fei, XU Xuan, PANG Shi, CHEN Jian-Jing, HAN Bao-Yu
2005, 26(4):  206-209. 
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The chromatographic fingerprint of Lingtoudancong Oolong tea was studied by high performance liquid chromatog- raphy (HPLC). According to the relative retention value, the relative area, common peaks, and overlap rate, the eight strong peaks and their relative total area resultants in HPLC were assayed respectivly. The chromatographic fingerprint of Lingtoudancong Oolong tea was analyzed and studied comparatively. The results showed that this method provided useful information for identification of tea variety, and a new way to study tea variety and quality by the chromatographic fingerprint was founded.
Study on a New Method for Rapid Inspection of Formaldehyde in Fresh Milk
YU Qin, DONG Wen-Bin, WANG Shun-Min, ZHAO Xu-Bo
2005, 26(4):  209-211. 
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In this paper a new method for rapid inspection of formaldehyde in fresh milk was established through the test. AgNO3 and NaOH solution were added to the adulterated sample sequentially and the sample was bath boiled, when the coffee-color of different shades appeared to show reaction the positive. Under the optimum operation conditions, the lowest quantity limit of formaldehyde detected was 7.6μg/ml milk. The test phenomenon showed that the method was sensitive, simple and easy to apply.
Analysis on Six Free Phenolic Acids in Beer by HPLC with Electrochemical Detection
CAO Wei, SUO Zhi-Rong, CHEN Wei-Jun, SONG Ji-Rong, ZHENG Jian-Bin
2005, 26(4):  212-214. 
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In a previous study a HPLC-ECD method for determining simultaneously of six kinds of phenolic acids( protocatechuic acid, p-coumaric acid, syingic acid, gallic acid, caffeic acid and ferulic acid) in five different types of beer was established. Six kinds of phenolic acids were separated satisfactorily when RP-HPLC with Electrochemical Detection(HPLC- ECD) was used. The phenolic acids were analyzed on hypersil ODS column(250mm×4.0mm,5.0μm) and a gradient elution program was performed with CH3OH-2% HAc as a flow phase. The flow rate was 0.8ml/min. The detection was done at 700mV at column temperature 30℃. A rapid, sensitive and accurate method for the determination of six kinds of phenolic acids was founded. This study might provide a scientific basis for the quality control of beer.
Study on Determination of Trace Cadmium in Ginkgo Biloba Linn by Nano-TiO2 Preconcentration-Single-Sweep Polarography
CHEN Ai-Ying, XIE Xiao-Feng, XU Juan, CUI Zhu-Mei
2005, 26(4):  215-218. 
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The Ginkgo Biloba Linn sample was digested by HNO3-H2O2, and using nanoparticle TiO2 as adsorbent, Cd(Ⅱ) could be determined by single-sweep polarography in supporting electrolytes of KI-NaKC4H4O6-VC-HCl-N(C4H9)4I . The TiO2 needed not to be separated when determining. The results showed that the rate of cadmium adsorption was over 90% at pH=7~ 8. When the eluted conditions were: HCl 0.05mol/L, heated by water-bath at 50℃ and 5-minnute-long radiation of ultrasonic wave, the eluted rate was over 95%. The linear range of this method was 0.008~1.2μg/ml and the detection limit 0.002μg/ml, the RSD 4.8% and 2.5% respectively. Afte assaying eight times (n=8)at 0.1μg/ml and 0.8μg/ml level for Cd(Ⅱ), the recovery was in the range of 95%~105%.
Analysis of Soyasaponins by High Performance Liquid Chromatography-Negative Electrospray Ionization Tandem Mass Spectrometry
XIAO Jun-Xia, PENG Guang-Hua, ZHU Cai-Ping, REN Dan-Dan, ZHANG Sheng-Hua
2005, 26(4):  218-221. 
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Soyasaponins of three fractions(SS-Ⅰ、SS-Ⅱ、SS-Ⅲ) were obtained by D101A macroporous resin column chromatographic method. SS-Ⅲ were determined by high performance liquid chromatography-negative electrospray ionization tandem mass spectrometry(HPLC-ESI-/MS2).In the method, on line HPLC-ESI-/MS allowed to obtain rapidly useful information about the molecular weight while HPLC-ESI-/MS2 offered the abundant fragment ion peak. So four known group B soyasaponins and one group E soyasaponin were determined respectively. One new composition that had not been reported in soyasaponins before was identified.
Determination of Total Triterpene in Lagerstroemia specious L.by Thin Layer Chromatography-spectrophotometry
ZONG Wei, XIA Wen-Shui, CUI Bao-Liang
2005, 26(4):  222-225. 
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The procedure of thin layer chromatography-spectrophotometry analysis of total triterpene in Lagerstroemia specious L. leaf was investigated in this paper. The results showed that the accuracy of determination was high, processing with the following procedure: acetone (4:1 in volume ratio) as developer,0.3ml of 5% vanillin/glacial acetic acid added to 1ml perchloric acid solution, heating 15 minutes at 60℃, and the absorbance measured at 542 nm after being added 5ml glacial acetic acid and cooling. The recovery of the procedure was 100.22% and RSD 2.05%(n=5).The result showed no sharp difference with HPLC result.
Study on Determination of the Clenbuterol Hydrochloride in Meat By Rapid Column High Performance Liquid Chromatography
PENG Yong-Fang, MA Yin-Hai, GUO Ya-Dong, YANG Guang-Yu, YIN Jia-Yuan
2005, 26(4):  226-228. 
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A rapid column high performance liquid chromatography (HPLC) method for the determination of Clenbuterol Hydrochloride in meat was studied. The Clenbuterol Hydrochloride was extracted from the sample with water by ultrasonic extraction. Then the Clenbuterol Hydrochloride was purified and enriched by solid phase extraction. The Clenbuterol Hydrochloride was separated on a ZORBAX Stable Bound (4.6×50 mm, 1.8 μm) rapid chromatographic column with methanol and 0.01 mol/L KH2PO4 35:65 as mobile phase at a flow-rate of 1.0 ml/min, and monitored with the photodiode array detector at 243 nm. The recoveries of the Clenbuterol Hydrochloride were 84%~98%, and the relative standard deviations were 1.5%~ 2.5%. This method was being applied to the determination of Clenbuterol Hydrochloride in meat with good results.
Effect of Yogurt with Different Storage Times on the Immune System in Initiatively Immuned Mice
ZHU Yu-Min, PAN Dao-Dong, ZOU Si-Xiang, CHEN Wei-Hua
2005, 26(4):  229-232. 
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To investigate the effect of yogurt with different storage times on the immunity of immunized initiatively mice by New Castle Disease(NDV). 36 male mice were divided into four groups. Control group(CON), Experiment group 1(E1), Experiment group 2(E2) and Experiment group 3(E3) had been fed yogurt respectively without storage, or after stored 3d, 6d and 9d(after the date yogurt was out of factory) of storage times with the general diet. Every mice was fed yogurt 1ml/d successively for 7d(the Lactic Acid Bacteria were counted before fed to mice). On the eighth day, all the mice were injected subcutaneously Newcastle Disease Virus 0.2 ml per mouse. Then they were continue to be fed yogurt successively for 10d. On the 18th day, all the mice were killed for the determination of the influence of yogurt with different storage time on the secretion of sIgA in intestinal, the hemagglutination inhibition (HI) titer, the level of IL-2 in serum, and the level of Tumor Necrosis Factor(TNF) in spleen. The number of LAB in yogurt with 3d of storage increased by 656.26%(p<0.01) than that without storage, while those with 6d and 9 d storage decreased 40.15%(p<0.05) and 65.46%(p<0.01) respectively. The level of sIgA in intestinal, the hemagglutination inhibition (HI) titer of NDV and the Tumor Necrosis Factor(TNF-α) in spleen of the mice in the group fed yogurt with 3d storage time increased by 8.04%,10.35% and 9.70% respectively than control group fed yogurt without storage time. The level of IL-2 in serum increased by 23.11%(p<0.05).All the index of immunity in the group fed yogurt with 6 and 9 storage times were lower than control, and the latter were lowesy. The correlation analysis showed that there was significant correlation between IL-2 and the number of Lactic Acid Bacteria(LAB)in yogurt. This study showed that the storage of yogurt had affected the number of the viable lactic acid bacteria in yogurt, and then indirectly affected the immunostimulatory effect of yogurt on the body immunized initially. Yogurt within 3d storage time showed good immunostimulatory effecet, so the 3d storage time was the best.
Study on the Anti-hypoxia Activity and Nutrition Chemistry of Danshen Extract in Mice
LI Lei, DAI Jin-Feng, WANG Xiao-Ru, LI Xian-Chun
2005, 26(4):  232-235. 
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Objective:To study on the anti-hypoxia function and nutrition chemistry in Danshen extract. Method: To use mice to test on anti-hypoxia activity of danshen extract and the active components to be determined by HPLC combined with chemical standard materials. Nutritional elements were also assayed with different procedure according to their characteristics. The bioactive results were compared to functional and nutritional components. Results: It showed that the Danshen extract could prolong the serving time of testing rats. The functional and nutritional components of anti-hypoxia function were rich in the extract. 5 kinds of active components were separated as tanshinoneIIA1.43%, crytotanshinone 0.51%, tanshinoneI 0.1%, 3,4- Dihydroxyphenyllactic acid 2.14%, protocatechuic aldehyde 0.33%, polysaccharide 4.6% in alcohol extract. The contents of vitamin C, E and carotene were 0.722 mg, 25.9 mg and 0.47 mg, respectively. Conclusions: Danshen extract had the function role of anti-hypoxia based on the functional and nutritional factors. It could be used as health improving additives.
Study on Protection Against DNA Damage by Flavones from Puerarea willa ohwi
PEI Ling-Peng, HUI Bo-Di, ZHANG Shuai, JIN Zong-Lian
2005, 26(4):  236-238. 
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Flavone fraction was extracted from Kudzu with different protocols in this study. Protection against DNA damage by the extracts was demonstrated by CuSO4-Phen-VC-H2O2-DNA reaction. The photon count of the reacts suggested that flavones, a natural antioxidant, at the concentration 0.02~1000μg/ml could reduce (in amount) and delay DNA damage.
Studies on Nutritional Components of Chinese Tallow Leaves
HUO Guang-Hua, GAO Yin-Yu, LI Hong
2005, 26(4):  239-243. 
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To investigate the functional factors of Chinese tallow leaf with accumulated fundamental data in nutritional components, some chemical instrumental methods were used. Quantitative results (g/100g,dry mass) were assaged as ash 6.13~ 10.43, protein 5.13~11.45, lipid 3.82~7.24, fibre 18.64~31.34, aqueous total sugar 13.21~26.72, water-soluble polysaccha- rides 1.24~4.37; flavonoids 1.41~5.81 and total acids 0.0004~0.005 from different varieties in the middle days of November. The trace elements (μg/g, dry mass) were: Zn 32.21~157.15, Cu 18.81~230.94, Fe 95.71~256.05, Mn 287.55~1412.69; while the normal element (mg/g, dry mass) were: N 10.48~23.41, P 0.93~2.04, K 3.75~10.06, Ca 7.68~16.56 and Mg 1.63~6.56. The Chinese tallow belonged to a Mn accumulating plant.
Anti-Gastric Ulcerogenic Activity of Different Extracts of Benincasa hispida in Mice
XIA Ming, RUAN Ye-Ping
2005, 26(4):  243-246. 
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Benincasa hispida (B. hispida) is a widely consumed vegetable in China. Different B. hispida extracts for anti- ulcerogenic activity were studied in aspirin plus restraint in mice experiment. B. hispida was dehydrated for extracted with methanol and evaporated into extract in vacuum. The n-butanol and water-soluble fractions were freeze-dried as crude sample for animal experiment. The oral feeding of different doses of the extract significantly (p<0.01) reduced the ulcer caused by aspirin. The observing pathological section showed that those extracts could protect the gastric mucosa epithelium and take precautions against ulcer. Thus, being a commonly consumed non-toxic plant, it was advantageous over the presently available anti-ulcer agents. Extracts of B. hispida might be used as functional food additives in the future.
Toxicological Assessment of Propolis Complex Capsule in Mice
DONG Jie, YAN Ji-Hong, SU Yi-Lan, SUN Li-Ping, TIAN Wen-Li
2005, 26(4):  247-253. 
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Objective: Propolis complex capsule was a kind of constituent of herbal medicine by means of tradition propolis compounded preparation. It was necessary to make the toxicological assessment. Methods: The acute toxicity LD50 test in mice, micronuclei test of bone marrow cell and sperm shape abnormality test and chromosome malformation analysis of testicle reproductive cell were assyed with Ames test and 30d feeding test in mice. Result: According to the result of acute toxicity LD50 test in mice, the Propolis complex capsule showed no acute toxicity. All three genotoxicity tests were negative. The develop- mental toxicity and embryotoxicity had also not been found in teratogenicity test.Abnormal phenomena had not been found in 30d feeding test.Conclusion: Propolis complex capsule was safe in use.
Study on the Role of Acorn for Removing or Preventing Lead-Poisoning in Mice
WANG Ji-Wei, JIANG Li-Ping, ZHAO Quan, GE Ying-Liang
2005, 26(4):  253-255. 
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Acorn can be found in many parts of our country in great quantity. Tannic substance is one of the major components of acorn, which can produce sediment with Pb2+ and cause adsorption to other forms of heavy metals. This paper aimed at the research on the lead-resistance function of the tannic substance that was rich in acorn. By means of such methods as of physical, chemical or animals experiment, to study the reliable theoretical basis for the new technology of removing or preventing lead- poison in this sense for further research on the health care food-acorn, this paper would be of some initiative value both in theoretical research and in practical use.
Preservation Study on the Effects of Sodium Paeonol Sulfonate(SPS) on Cherry Tomatoes Fruits
SHEN Qi, JIN Chun-Yan, MIAO Yue-Qiu, WU Xiao-Hui, LU Chang-Mei, ZHANG Wei-Ming, WU Guo-Rong
2005, 26(4):  256-259. 
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The preservation effects of highly purified SPS on cherry tomatoes and their mechanism were investigated in this paper. Results showed that, during the storage period, SPS could effectively reduce the rates of its weight-lost and mildewing, delay the increase of the membrane permeability, inhibit the decrease of the contents of the total acidity, vitamin C and soluble protein, and resist the changes of the SOD activities. Results also indicated a close positive correlationship between the preservation effects of SPS and its concentration in treatment. Their preservation function might owing to their antioxidant and antimicrobial capabilities.
Study on High Voltage Electrostatic Field Effects on Zaoyan Peach Storage Time
DAN Yang, LI Li-Te, YE Qing, ZHANG Gang
2005, 26(4):  260-263. 
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The effects of high voltage electrostatic field (HVEF) on the weight-losing rate, browning index, rot rate, pulp firmness, respiratory activity and relative conductance of ’Zaoyan’ peach were studied in this paper. The results showed that HVEF could reduce the weight-losing rate, browning index and rot rate obviously. Meanwhile the respiratory activity and the decrease of pulp hardness of peach were controlled by HVEF. The relative conductance of peach under HVEF increased slowly, which indicated HVEF could control the ripeness and senescence of peach.
Advance in Application of Atomic Force Microscope on Polysaccharides Researches
LI Bin
2005, 26(4):  264-269. 
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Most of researches on polysaccharides and derivant by using atomic force microscope home and abroad were reviewed. The basic principle of atomic force microscope and the problems in application were also reviewed briefly.
Review on Principal Contaminants Research in Food Safety and Legistration
QIAN Jian-Ya
2005, 26(4):  269-273. 
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The principal contaminants in various kinds of foodstuffs, influence of packaging and processing on food safety, highlights of research and development in food safety, and related legislation were reviewed.
Study on Processing Technology of a Compound Juice of Chinese Date and Mulberry
XU Yu-Juan, XIAO Geng-Sheng, CHEN Wei-Dong, ZOU Yu-Xiao, LI Sheng-Feng, WU Ji-Jun
2005, 26(4):  278-280. 
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Mulberry and Chinese date were recognized as both food and medicine materials by Chinese Ministry of Health. According to theories of traditional Chinese medicine, mulberry and Chinese date owned such functions as nourishing yin and supplementing blood, enhanceing immunological function, prolonging your expectant life, etc. The process and key techniques of a compound juice of Chinses date and mulberry were introduced in this paper.
Processing Technique for Dry Henrychinkapin Produced with Shuck and Hue
CHEN Qin, ZOU Shuang-Quan
2005, 26(4):  280-283. 
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The paper studied the processing of corrupt nut are excluded and wax skin is peeled and nut is roasted etc. The results show that corrupt nuts may be excluded highly by certain salt solution (by twice salt solution , culling coefficient is 99.62% by 1.125,1.131 salt solution respectively for first layer nuts;culling coefficient is 99.71% by 1.123,1.146 salt solution respec- tively for second layer nuts; culling coefficient is 99.57% 1.125,1.150 salt solution respectively for third layer nuts ;culling coefficient is 99.55% 1.123,1.146 salt solution respectively for fourth layer nuts ); wax is peeled by alkali solution ,dry time may be shorten by 1.5% alkali solution;by roasting,storage deadline of products may be guaranteed more than six months and hue may be preservated(yellow)by dry temperature of 100℃ and the dry time of 7.5h.