The preliminary growth characteristics of three mesophilic lactic acid bacteria (Streptococcus. lactis. subsp. Lactis,Streptococcus. lactis. subsp. Cremoris, Streptococcus. lactis. subsp. Diacetylactis) in MRS medium and defatted milk culture mediumwere studied. These lactic acid bacteria are often used in manufacture of Quark cheese. The results indicated that in the MRSmedium, the adaptation phase of the three lactic acid bacteria was 0～2h, and 2～8h was the logarithmic growth phase, and duringthe stationary phase, the turbidity of the three starter cultures was about 1.5 (OD600nm). The growth density doubling time duringthe logarithmic growth phase was around 1h. In the RSM medium, when the inoculation is 105 CFU/ml, the adaptation phase of thethree starter cultures was much shorter. The stationary phase was achieved by S. lactis and S. cremoris after incubation for 6h andthe maximum viable cell counts reach 1.33 × 109CFU/ml and 1.61 × 109CFU/ml respectively. After 8h’s incubation, the S.diacetylactis reaches stationary phase and the maximum viable cell counts became 7.75×108CFU/ml. In this experiment, the storestability of the three starter cultures in the RSM medium was also studied confirming the viable cell counts and the acid producingability. The results indicated that within 8d, the viable cell counts and the acid producing ability of S. lactis and S. cremoris keptstable. For S.diacetylactis, the viable cell counts kept stable within 14d, but the acid producing ability decreased after 5d’s storage.

The purification of polyphenoloxidase(PPO) in flesh of Nanguo pear has been studied. At the end of the (NH4)2SO4precipitation and dialysis step, 2.1-fold purification was achieved. According to the gel electrophoresis analysis, two bands ofisoenzymes of crude polyphenoloxidase in flesh were expressed and Rf value respectively, 0.21, 0.26 and six bands ofpolyphenol oxidase in flesh after the (NH4)2SO4 precipitation were expressed and Rf value respectively, 0.21, 0.26, 0.30,0.39, 0.48 and 0.51.

The effects of different treatments and chemical agents on the textural properties of the gel formed with mixturesof konjac glucomannan and soybean isolate protein at high concentration were studied by using texture profile analyzer (TPA)and scanning electron microscope (SEM). The gel strength and elasticity of samples such as KGM/SIP=13:2, 10:5 and 5:10 werevery good at the processing conditions of total solid concentrations of 15%, pH value 9 and being heated at 90℃ for 40min. Nomatter whether in the water solution or in the alkali solution, the mixtures of KGM and SPI could form strong framework, andsequentially the microstructure of the gel was in variety with different treatments or composition of gel.

The optimum condition for extracting antimicrobial substance by ethanol from the Loropetalum Chinese leaves wasinvestigated by orthogonal test. The optimum extracting conditions were: 60% ethanol, 45℃ and 2h. The results showed that theextracts could effectively inhibit the growth of bacteria. The bacteriostatic active eluates were separated by four resins. Thechemically identified results showed that the bacteriostatic active eluates were composed of coumarin, saponin, flavone andalkaloid.

The fine structure of glycogen purified from oyster was investigated by enzymic methods. The results showed thataverage chain length (CL),interior chain length (ICL) and exterior chain length (ECL) of oyster glycogen were 13, 9 and 3,respectively. The β- amylase limit dextrin of oyster glycogen was completely debranched by joint action of isoamylase and thenpullulanse. The ratio of A and B chains in oyster glycogen was 0.88:1.0, and the multiple branching degree was 1.88.

The β-D-galactosidase from K. fragilis LFS-8611 was purified by chromatography methods, and the purity ofenzyme was identified by sodium dodecyl sulphate polyacrylamide gel electrophoresis(SDS-PAGE). The enzyme was purified about 45.8 fold with a yield of 16% total activity by successive ammonium sulfate-fractionation, CM-Sepharose CL-6B, DEAE-Sepharose CL-6B, and Sephacryl S-200 column chromatography. When the purified enzyme samples were subjected to SDS-PAGE, one single band was observed, which suggested that the enzyme samples were almost pure. The molecular weightestimated for K. fragilis LFS-8611 β-D-galactosidase by PAGE was 60000.

The kinetics of extracting the soluble solid contents from black tea leaves in super-comminuted tea powder was studied.The Brixs of infusion was measured by digital refractometer at different temperatures from 40 to 80℃.The first order rate constantwas determined from the rate of increase of the Brixs concentration in the tea infusion time and the result was interpreted by usinga steady state model. The results showed that the first order rate constant of the super-comminuted tea powder was 1.27～2.22 times as large as that of black tea leaves, and that the Brixs increased when the extraction temperature increased.

Soybean protein is the main vegetable proteins consumed in china, but the identification of soybean allergen has notbeen processed until now. The identification of the IgE-binding subunits in soybean protein was done in this paper, and a kindof protein (MW83.5kDa) was identified as a strong allergen besides 7S globulin, we also drew a conclusion that the different proteinsof the different varieties could probably become the new allergen.

This article studied extracting and absorbing the red pigment of Fragaria ananassa Dusnesne with different resinsand the best resin was found to be HPD-100 resin. Which was selected for use in the experiment. After repeating 21 times, theabsorption factor was very much stabilized.

In this paper, rennin gene was amplified from Mucor pusillus and sequenced. The nucleic acid sequence and amino-acid sequence encoded by the gene were compared using DNAman biological software. Results showed that amplified fragmentwas a novel rennin gene(mcp). re-combination Pichia pastoris KM71/PIC9K-mcp was constructed successfully and obtained amulti-copied integrated strain of MK3 by resistant screening (G418). Initial fermation experiments were carried out andmethanol was used as sole carbon source. The enzyme activity of re-combination MK3 was 5.4U/ml in above condition.

The effects of temperatures on the development of the Maillard reaction in aqueous model systems containing glucoseand glycine heat treated for different times at three temperatures respectively (80℃, 100℃ and 120℃) were studied. Inparticular, an investigation was carried out into the different temperatures used on the degradation of sugars and amino acid andthe extent of accumulation of browning intermediates, such as Amadori product, organic acid, brown pigment formation and pHchanges. Results showed that, with increasing temperature and time the rate of reactions rose.

A phage, named KS461, was separated from the abnormal fermentation broth of Pseudomonas fluorescens A46 whichproduced 2-keto-D-gluconic acid. The KS461 was nearly spherical and 52nm in diameter as observed by transmission electronmicroscope. P. fluorescens A46 was mutagenized by using ultraviolet irradiation, and four phage-resistant mutants were obtainedwhich gave 2-keto-D-gluconic acid yield as high as that of the parent strain. Furthermore, the hereditary stability of the mutantswas investigated, and the results showed that the mutant resistance against the phage and 2-keto-D-gluconic acid producingability showed no change over 8 generations.

In this study, an modified urea method was used to selectively separate α-casein and β-casein from yak casein.The rate of purity was 74.2% and 75.0% and the rate of yield was 69.5% and 26.5% respectively. The result of acid coagulationindicated that the large hard clots of α-casein fraction was formed together with the formation of the loose clots of β-caseinfraction at 37℃ and pH4.0. Pepsin digestibility of the casein fractions followed the order β -casein >α -casein > bovinecasein. Hence the β-casein fraction might be suitable for infant feeding formula.

The Central Composite Design was used to investigate the sterilizing regularity of chlorine dioxide on saprophyticyeast on the surface of the apples for juice-squeezed. Through regression analysis, a mathematic model was established todescribe the relationship between sterilizing result and its main influential factors, such as concentration, sterilizing time, pH ofsterilizing liquid and sterilizing temperature. It was verified that this mathematic model could be used to describe the sterilizingregularity of chlorine dioxide on the saprophytic yeast and to forecast the sterilizing efficacy in a relatively accurate manner.

The biological development technique was used to provide a qualitative analysis method for tracking bacferiostaficcomponents in puchiin. In the study, the Bacillus subtilis was regarded as indicator organism. The optimum conditions wereobtained as follows with 200mg/ml acetone solution extract: the volumn of sample was 4μl, the diffusion time and the culturetime were 10min and 10h respectively under the temperature of 37℃. Six different antibacterial points appeared with themixture of chloroform and carbinol in the ratio of 8.5 to 1.5.

In this paper, 16 Armillaria spp. strains were obtained by separating and identification from Gastrodia elata Blumeand Sporocarps of Armillaria spp. collected in ChangBai Mountain. Many researches has been done to got information aboutsprouting time of mycelia and rhizomorph, morphological characters, the mycelia shape at liquid culture, the color and luster ofthe fermented broth, the fluorescence intensity, biomass of the products and so on through solid culture and liquid culture. Eightstrains of favorable growing characters were further screened, which were Ar-02, Ar-03, Ar-06, Ar-08, Ar-09, Ar-11, Ar-13, Ar-31.

In order to find methods to decrease purge loss of chilled meat, different parts of pork muscle were used as experimentmaterials. The pH volume and purge loss were measured under the same processing conditions at different time. The obtainedresults strongly suggested that the different parts of pork muscle had different postmortem pH decline rate and ultimate pH, anddifferences between some muscles were statistically highly significant (p<0.01). The higher postmortem pH decline rate andthe lower ultimate pH meant the higher purge loss.

Commonly, selective extraction is produced by solubility in different solvents. Then different ultrasonic yields affectdifferent ingredients from plants differently , and make their motorial velocities to be different. Studying the velocity can makecertain the selectivity of ultrasonic extraction. In this paper, preliminary investigating the extraction speed of the amino acid andthe caffeine of green tea were influenced by single-frequency ultrasonic extraction(SFU), dual-frequency-complex ultrasonicextraction (DCU) and dual-frequency-alternant ultrasonic extraction(DAU) at two ultrasonic frequencies in low ultrasonicintensities, and the experimental plan of various experimental conditions, such as temperature, solid and liquid rate, intensity(upto 0.6W/cm2), frequency(28kHz and 40kHz), time were done according to uniform design by DPS, or the data was processed withPLS procedure, and the effect of the factors on this extraction speeds in the optimum conditions was confirmed by the standardregression coefficient, and quantitative compare the amino acid extraction speed (AAS) with the caffeine extraction speed (CFS). The result shows that DAU affected this speeds more intensively, but the AAS increment was not more than the CFS. In addition,frequency and intensity influenced CFS specially and it was positive correlation in SFU, on the contrary, negative correlation forAAS, by all appearances the high CFS depended on high frequency and high intensity. These are a port of reason that differentingredients are extracted by different ultrasonic yields.

The spoilage microorganism: Lactobacillus and Faecal coliforms, separated from beef sliced ham were used forexperiments. The bacteria activity inhibiting capabilities were assayed by agar diffusion method of the ten antimicrobials: sodiumlactate (SL), sodium diacetate (SDA), potassium sorbitate (PS), disodium EDTA, nisin, tea polyphenols (TPPs), Chitosan,water-soluble chitosan (WSC), rutin, tartary buckwheat extracts (TBEs), and their combinations. The results showed that nisinhad strong inhibiting capability to the Lactobacillus, whereas TPPs and chitosan could greatly inhibit the growth of the Faecalcoliforms. Combination of 0.015% nisin and 0.5% TPPs could be used as natural antimicrobials to control spoilage microbes inbeef sliced ham. In the end, the bacteriostatic capability of TBE were also capability.

The stability and nitrite clearing function of rose flowers pigment were studied.The results showed that maximunabsorption was observed at wavelength 304nm. Its stability was poor to light, while heat and reduction, while its stability wasgood to acid, alkali, oxidation and food additives. The common metal ions(except Fe3+, Cu2+)showed little obvious effects on thepigment. Moreover, it had better capability of clearing nitrite. The capability of clearing nitrite of the pigment was different withdifferent concentrations and acting time.

The extracts of Lycium chinense Mill fruits by water, 50% ethanol and 95% ethanol were compared in antiradical efficacy according to the Chinese consumption tradition. The results showed that water infusion was similar to 50% ethanol extractin flavonoids (1154±89mg/kg and 1207±66mg/kg, respectively), but 95% ethanol extract contained more flavonoids (1497±70mg/kg). The main flavonoids in Lycium chinense Mill fruits were rutin and chlorogenic acid in water extract, rutin andprotocatechuic acid in 50% ethanol extract and rutin in 95% ethanol extract respectively as assayed with high performancechromatography (HPLC). All extracts showed a slow kinetics in DPPH• antiradical reaction system. The antiradical efficacyof the extracts tended to become stronger as the polarity of the solvents became weaker.

The strain of A.oryzae was directively breeded and new strains with high activity of proteinase, cellulase and pectinasewere obtained. These new strains were used for hydrolyzing Shiitake mushroom to extract “Xian” taste components. Thescreen models for selecting these types of strains were established. The effects of different screen models on the distribution ofenzyme secreted by these new strains and the effects of different enzymes distribution on solid state fermentation of Shiitakewere discussed. It was found that cellulase was a main enzyme in the hydrolyzing process and CMC was a sole carbon sourceof screen medium. This was a proper method for selecting strain with high activity in hydrolyzing Shiitake.

Grey level distribution and variance analysis of the digitalized image of scanning electron microscope(SEM)micrographs based on the MATLAB programming were carried out, which showed that the consistency for soy based and dairyyoghurt was different. Box counting method was applied to investigate the fractal structure and the fractal dimension for soybased and dairy yoghurt was determined to be 1.9105 and 1.9268 respectively. Image analysis was carried out for the digitalizedSEM using MATLAB software to study the microstructure of food and the concept of fractal was introduced to provide a newand effective method to resolve and explain problems in the filed of yoghurt studies.

In this paper, we mensurated amino acid content of sodium Caseinat and it’s protein hydrolyte. By compared, weknowed the changing trend of amino acid, and deduced hydrolyze and incision of several proteases.

In this paper, artificial haptene was synthesized taking succinic anhydride as spacer arm. Thin-Layer chromatographyand high performance liquid chromatography were applied to determinate it. Then, Reactive Ester Method was used tosynthesis complete antigen. After the level of protein measured with Bradford Method, conjμgated ratio was estimatedassociated with ultraviolet spectroscopy. The results indicated that the purity of hapene was high with the determination ofultraviolet spectroscopy and the conjugated ratio of BSA and OVA were l5 and 4 respectively.

The L-glutamine fermentation was carried out with a SG resistant strain Carynebacterium Glutamicum S9114, andthe optimum conditions for producing glutamine were listed as follows: the carbon source was 18% hydrolysed starch and thenitrogen source was 4% NH4Cl, Zn2+ concentration was 20mg/L and CaCO3 concentration was 5%. The 500ml flask were filled30ml media with pH7.0 to incubate 72h, with inoculation amount 10%. Under optimum condions, Carynebacterium GlutamicumS9114 was able to accumulate the maximum quantity of 52.6mg/ml with the average of 49.5mg/ml of L-glutamine.

Aflatoxin B1 artificial antigen was prepared with EDC method in this paper. Thin layer chromatography (TLC) andELISA were used to monitor the process for controlling the reaction during the preparation. The optimal conditions forpreparation were established in this study. The Aflatoxin B1 artificial antigen was obtained with the molar ratio of 5:1 when thesubstances were oximed for 24h at 25℃, and coupled for 24h as the initial molar ratio of Aflatoxin B1 to C-BSA was 30:1.

In this paper, the synthetic technique of low calorie safflower oil sucrose esters to replace single aliphatic acid bymethyl ester of safflower oil was studied. The effects of reaction temperature, quantity of catalyst and emulsion consumptionon the result of reaction were discussed, and the optimum process conditions of synthetic reaction were assayed. It was shownthat: catalyst C was 3%(W%), emulsion consumption 8%(W%), reaction temperature 130℃ and reaction time 3.5～4.5h. Theconversion rate of methyl ester of safflower oil has thus been attained as 87.70%. The oil-soluble sucrose ester produced was 61.25%(W%); surface intension 30.6mN/m; detersive power 84.7%; degreasing power 34%; steady foam power 8.0/6.0mm/mm(after 5mins); and HLB 12.5.

The microwave drying conditions which Influence moisture content , whiteness and VC content of the potato granulespowder were studied .The results showed that the temperature of microwave drying was binary function relation with productmoisture and VC content. The function relation of microwave power consumption(Y) and water content of the product(X)isY=—————————. The more dry temperature is high , the more VC of the product loss late is big, and the more whiteness and SO2 contents are low. However, it was obvious that the product quality of microwave drying is better than air-dry. Whitenessand VC contents of the product are higher than air-dry, and SO2 contents are lower than air-dry.

This paper discussed the processing method of kombucha alcoholic drink. Experiments were conducted by usingblack tea as the main raw material, selecting yeast, acetic acid bacteria, lactic acid bacteria as producer strains to get fermentationbroth and then adding a certain quantity of base spirits into the broth and the result of experiments showed: the optimum conditionsfor extraction were as follows: pH of water at 5.5, temperature 85℃, extractive time of 25min. The product exhibited goodquality and tasted well with the concentration of alcohol 1:10 (V/V).

Screening design was used in this study for estimating the extracted effects of external factors in protein isolate indouble-low rape-seed meal, with respect to the variables such as pH, ratio of materiel and water(g/ml), temperature, shakingtime, centrifuge time and centrifuge speed. Results showed that the pH, ratio of materiel and water(g/ml) and temperature werethe major affecting factors for extraction of protein isolate in double-low rape-seed meal while the shaking time, centrifuge timeand centrifuge speed were not.

Research has been carried out on the technology of extracting resveratrol and procyanidin from the red skin of peanutsassisted by ultrasonics. Ethanol has been selected among 5 kinds of common solvents to extract these two substances. Based onsingle factor experiment, the extraction conditions had been optimized by orthogonal analysis. The optimum extraction condi-tions were as follows: the rato of solid to solution was 1:6, the temperature 70℃, the concentration of ethanol 60%, extractiontime 20min, pH3 and the number of extraction times 1. Under these optimized conditions, the yields of resveratrol andprocyanidin were respectively 0.036% and 4.96%。

The present study focus on the key points of processing technology of tomato juice beverage: (a) Effect of the methodof bruising on tomato juice viscosity; (b) Instability of product prevention; (c)Determination of the prescription and technologyparameters. The results suggested: the tomato juice beverage of optimum quality was obtained by using the following conditions:tomato bruising for 30s at 85℃; sugar: 8%; citric acid: 0.25%; stability reagent: 0.13%; and 65% of tomato juice.

Lycopene was extracted by two kinds of different property solvent from tomato paste. The stability of lycopenein different storing conditions was studied. According to this process, small quantity of extraction solvent was used and shorttime was spended. The extraction yield of lycopene was 92.17% and the lycopene content was higher than 90%. To distributelycopene evenly throughout the linseed oil and add 0.012%VE or 0.012%VE and 0.015% Rosemary antioxidant, at roomtemperature and dark the content of lycopene was unchangeable after three months.

The acid hydrolysis dynamics of Glu thalline protein was studied. The effects of temperature, pH, discolored timeand the amount of active carbon used on the discoloring effect and loss of amino acid were studied in the course of decoloring. Theresults showed that the proper time of hydrolysis was during 15 and 18 hour under the concentration of Hydrochloric acid 2mol/L. The level of hydrolysis could reach 67.99%. The optimal conditions of decoloring were: temperature 50℃, pH3, the amount ofactive carbon 0.25g/ml and adsorptive time 4h. The rate of decoloring was 55.945%. The loss rate of amino acid was only 4.6%.

In this study, the effects of the processing technology on the total concentration of isoflavones and the relativeconcentrations of genistein and daidzein during the Tofu preparation were investigated. The results showed that soaking thesoybean for 12h at 20℃ and heating soy extract in a beaker up to 80℃ and holding for a few minutes to be coagulated to Tofucould increase the recoveries of isoflavones in comparison with the traditional method. The recoveries of isoflavones and the yieldof Tofu could also be increased by adding sodium alginate and gelatin. The results also showed that the firmness and other evaluationpoints of the Tofu produced with above method were proved to be of good quality. The loss of isoflavones was 22% intraditional Tofu processing, among which the aglycones isoflavones loss was less than the glucosides conjugate isoflavones loss.It was apparent that glucono-δ-lactone (GDL) was a better coagulant than CaSO4 because GDL resulted higher isoflavonesrecovery.

A method was reported for the determination of trace bismuth and cadmium in the tea by hydride generation atomicfluorescence spectrometry. The effects of acid medium and reducing agent on the determination of Bi and Cd and coexisting elementswere studied. In the given conditions, the detection limits were Bi:0.0946μg/L and Cd:0.0280μg/L respectively. The linear rangesof determination were Bi:0.1～200μg/L and Cd: 0.1～100μg/L respectively. The average recovery was in the range of 96.1%～108.6%. The method was accurate, rapid and convenient with satisfactory results.

A catalytic polarographic method for simultaneous determination of lead and cadnium in the North-East crayfishwas described. In a base solution containing chlorhydnic acid-ascorbic acid-sodium tartrate-potassium iodied-phosphoric acid asensitive wave of lead and cadnium was obtained. The liner relationship between the concentration and their peak height were inthe range of 0.1～4μg/ml. The results indicate that there is no obviously relationship between the content of heavy metal ionsand the species but the living environment. The content of heavy metal ions in various crayfish tissues is different.

Macromolecule protein in protein hydrolysate was deposited by using 10% trichloroacetic acid. After centrifugal-ization and filtration, biuret reagent was added to the clear solution. The OD value was mensurated under 540nm. Then thecontent of peptides of the sample was obtained through contrasted on the standard curve of Gly-Gly-Tyr-Arg tetrapeptide.

A new method for separation of chromium(Ⅲ) and chromium(Ⅵ)in food with 201×7-strong basic anion exchangeresin and their determination with ICP-MS was reported. After samples were digested by a microwave digestion procedure withconcentrated nitric acid and hydrogen peroxide, the liquid obtained was fall through the column of ion exchange, and the Cr(Ⅵ)was exchanged with strong basic anion exchange resin, the Cr(Ⅲ)was separated, and then the exchange resin was washed by thesolution of HNO3(5%)and L-ascorbic acid(0.005%), so the solution contain Cr(Ⅵ) was obtained. With the Sc using as internalelement, the method of internal calibration was used in the determination of Cr(Ⅲ) and Cr(Ⅵ). The recovery for spiking sampleis 98.6%～99.6%, the relative standard deviation is 2.1%～3.5%. This method is simple, rapid and accurate, and it also can beused in the testing of Cr(Ⅲ) and Cr(Ⅵ)in drinking water, and wastewater.

The suspension concentration of organism is a main factor influencing potency of nisin to be determined. Micrococcusflavus 28009-1 was the assay organism. When OD600 values equaled to 0.08, both the sensitivity and the accuracy were good.

According to the non-standard method of laboratory-determination of methanol and fusel oil in distilled wines byGC, the contents of methanol and fusel oil of 53%(V/V) Moutai were assayed respecfively. After analyzing and evaluating itsuncertainty in measurement, and based on the evaluated results, some advice of using and improving the non-standard methodwas suggested.

It was reported that trace amounts of Mo(VI) could inhibit the decoloring reaction of acid chrome blue k by hydrogenperoxide in acidic condition.The linear range of the method was 0～3.4μg/25ml for Mo(VI), with detection limit of 3.1×10g/ml. The proposed method has been applied to determination of trace molybdenum in vegetables with recovery of 97%～102%.

The procedure of colorimetric analysis of TPS was investigated in this paper. The results showed that the accuracyof determination was largely improved by processing with the following procedure: 4ml of 0.05% anthrone in concentrated sulfuricacid was added to 1ml TPS solution and heated 5min at 100℃. The absorbance was measured at 675nm after cooling for 30min,while galactose was used as the standard. The recovery of the procedure was 94.58%±1.68% and RSD was 0.548%(n=6).

A new catalytic spectrophotometric method was developed for determination of trace Cu（Ⅱ）, based on the catalyticeffect of Cu （Ⅱ） on the reaction of Thymol Blue buffer solution buffer solution with H2O2 in pH=11.4, the detection limit was0.31ng/ml and the linear range 0180ng/25ml. The method has also been applied to the determination of trace amounts of manganesein the foodstuffs with satisfactory results.

The binding reactions of the dye Eosin Y with proteins have been studied. In the presence of SDS and in the citricacid-NaOH buffer medium （pH3.05）, the Eosin Y combined with the proteins by intermolecular forces to form complexes,causing an enhancement of resonance light scattering （RLS） at maximum wavelength of 365nm. A novel method for the determinationof proteins based on the enhancement of RLS was developed. The sensitivity raisesd 2.6 times in the presence of SDS. The linearranges were 0.05～3.7 mg/L for the bovine albumin and 0.105.6 mg/L for human γ-IgG. The detection limits were 12 and 18μg/L, respectively .The method has been applied to determine proteins in human serum, milk, soybean milk and protein, samplein urine. The results obtained with this method were in accordance with the authentic brilliant blue method.

An effective and simple multipesticide residues method based on a new sample preparation method-matrix solid-phase disperse and gas chromatography was studied to determine 31 pesticides (include 11 organochlorines, 5 pyrethrolds and15 organophosphates) in fruits and vegetables. The conventional liquid-liquid extract and the solid phase extract were displacedby matrix solid-phase disperse for extracting and cleaning the pesticide residues from fruits and vegetables. The pesticides wereassayed by gas chromatography with electron capture detection and flame photometric detection, while affirmation was done bygas chromatography with mass selective detection in selected ion mornitoring. The recovery range was 80.4%～112.7% withrelative standard deviation lower than 10%. It proved that most fruit and vegetable samples were appropriate to be analysed bythis method with satisfactory results in our laboratory.

Objective: To determine the content of dehydropachymic acid in Poria cocos. Methods: The RP-HPLC methodwas used to determine the content of dehydropachymic acid in Poria cocos. The analysis was carried out on Phenomenex LunaC18 column(4.6mm×150mm,5μm). The mobile phase was CH3CN-0.05%H3PO4 (64:36, V/V), flow-rate 1.0ml/min, wavelength242nm and temperature 25℃. Results and conclusion: The method was simple and had a good linear relationship. The liner rangewas 0.35～1.75μg and gave a correlation (r) of 0.9991. The recovery was 97.86% and RSD 1.52%. The method was easy todetermine the content of dehydropachymic acid in Poria cocos.

An effective and exact method was developed to evaluate intramuscular fat content. Marbling content feature wasgathered by image analysis with Matlab. Some physical and chemical indexes such as solid conductance rate, shear force, dry matter,ash etc were studied. The research showed that the indexes had high correlationship with intramuscular fat content. Those indexeswere used to predict intramuscular fat content by 3 different mathematical models, such as poly-linearity regression, non-linearity regression and artificial neural network. Among those 3 models, non-linearity regression model had highest veracity andits correct rate is above 85%.

In this paper a new and an efficient method for analyzing kojic acid(KA) in food by ion-pair high performance liquidchromatography was developed.Nova-PakC18 column was used and mobile phase was 0.01mol/L Na2HPO4-methanol(95:5,V/V)with addition of 1.0mmol/L tetrabutylammonium bromide(TBA).The wavelength 226nm was selected for detection.Sampleswere extracted with 40%methanol by ultrasonic method. Under the optinum conditions, the detection limit was 0.032mg/L. Therecoveries were 95.7%～103.2% and the relative standard deviations were 1.16%～2.01%. This method was accurate, quick-acquired and convenient.It is used in the determination of kojic acid with satisfactory result.

The lactoferrin was purified by centrifugation and ammonium sulfate precipitation from the bovine colostrums. Thepurity of lactoferrin after CM-Sephadex C50 ion-exchange chromatograph and Heparin-Sepharose CL-6B affinity chromato-graph was 76.98%and 92.75% respectively. The two kinds of lactoferrin isomers were assayed by SDS-PAGE and HPLC withthe molecular weights 76000Da and 78000Da respectively. The purified sample and standard lactoferrin showed the sameimmunogens through immunoelectrophoresis. The isolated lactoferrin improved the immune function significantly in miceexperiments.

Objective: To observe the effects of marine polysaccharide on healing of the white rats wound. Methods: Orientedon the rats back skin ,a round wound is made. Then a dose of 0.5ml polysaccharide is gavage instilled into the rats stomachevery day to compare with the control team of rats which are gavage instilled with the same dose of water. Results: shows thatmarine polysaccharide can accelerate the healing of the wound.

The food safety of a kind of micro capsules material used for vegetable and fruit was evaluated in this paper. Makinguse of standard methods and experimental models from“ procedures for toxicological assessment on food safety”, the resultssuggesed that the capsules material studied had LD50 value higher than 15.0g/kgbw with no obvious mutation effects on genes orbody cells or reproducing cells, and no toxic side effects on experimental animals. Therefore, the products studied were ofexcellent food safety.

Objective:To research the effect of anti-mutation in mice and the free radical scavenging activity of crudepolysaccharide from Gracilaria Lemaneiformis. Methods: The crude polysaccharid was extracted from Gracilaria Lemaneiformisby hot water, alcohol-precipitating and protein-depositing with chlor-acetic acid. The inhibitory effect was studied on mouse bonemarrow micronucleus and abnormal sperm induced by cyclophosphamide (cp) and the scavenging activities on• OH of Fentonreaction and O2•produced by pyrogallic acid of crude polysaccharide. Results:At the dose of 4 g/kg, the inhibitory ratio ofmicronucleus was 89.8%; It can significantly inhibit the aberrance of sperm (p<0.05). At the dose of 1.1 mg, the scavengingability on• OH was close to benzoic acid, while it also had the ability to scavenge O2•. Conclusion: The crude polysaccharidethe ability of anti-mutation and the effects of scavenging free radical oxidated out of the body.

In order to investigate the nutritional components of bamboo shoots, the proteins and amino acids of 9 species ofbamboo shoots from south Anhui province were analyzed regular methods. The results are shown as follows: the bambooshoots respectively contain crude protein of 19.01～30.66 g/100gDW,the total amino acid of 82.16～280.25g/kgDW, theessential amino acid content covers 12.49%～43.35% of the total amino acid content. Phyllostachys praecox huangshanensisis the highest , and Phyllostachys sulphurea is the lowest among the amino acid score of bamboo shoots. the essential aminoacid content of all bamboo shoots is accorded with adult, as children food ,is deficiency. The comparison shows bamboo shoots,as vegetables, is about equal to mushroom and spinage, but higher than carrots, celery, etc in the essential amino acid content.

Free radical scavenging activity of soy sauce with three labels was studied. Result show that all of the three soy sauceexhibit effect of free radical scavenging, mainly to the superoxide anion and hydroxyl free radical. Furthermore, heating wouldaffect its activity and low concentration reduces its effect.

Softening was one of the main problems in the storage of winter-jujube. In the humidicool storage, the insoluble pectincontent and pectinmethylesterases (PME) activity, soluble pectin content and polygalactouronase (PG) activity, cellulosecontent and Cx-cellulases activity, starch content and amylase activity of half-red Winter-jujube(Ziziphus jujuba Mill) wereassayed. Results showed that the humidicool storage could retard the decreasing rate of insoluble pectin content, starch contentand PG activity of Winter-jujube, inhibit the increasing of soluble pectin content, PME activity, Cx-cellulases activity andamylase activity, and accelerate late accumulation of cellulose content.

Fresh pork in supermarket was packed by high-oxygen modified atmosphere packaging (MAP). The infections of different barrier genes for pH value, sanitation index and fleshcolor shelf life were researched by orthogonal test for O2, CO2, saltand lactic acid. The results showed that in high-oxygen MAP the fresh pork, pH value, bacteria gross count and E.coil markedlyfell(p<0.01)at 3±2℃ stored for 48h, were kept in the optimum state, and later laxly improved. After 5 days it could reachto the two-grade standard of the fresh pork, well consistent with the sensory organ assessing result. O2, CO2, and salt weremarkedly in negative correlationship with pH value, bacteria gross count and E.coil by correlationship analysis of regress testfactors. The result of optimizing orthogonal test was the managing combination of 70%O2～30%CO2～2%salt.

The technology of combined high-pressure and temperature has become a research focus in food processing fields.The effects of the combined procedure on food microorganisms, its sterilization mechanism and kinetics analysis were reviewedin this paper. According to the results discussed, the author suggested that the other existing methods should be combined withthe food high-pressure technology to lower the processing pressure. And the modes of combining high pressure with moderateor low temperature were dependent on the raw materials to be processed.

Phycobiliprotein is a kind of characteristic pigment protein which exhibits anti-oxidation activities and enhancesimmunity and anti-tunour activities. The phycobiliprotein has been widely applied in functional foods, cosmetics and medicine.The relationship between extraction technology and biological activities has been given much attention by researchers. Thisarticle reviewed the newly development and achievement of extraction technology and biological activity of phycobiliprotein.

The varieties, advantages, disadvantages and the problems of processing technology , equipment of traditional chinesemeat products were reviewed. Industrialization of the traditional Chinese meat products would be the only way to solve theproblem. In this program, the original characteristics of the traditional meat products should be kept, ovhile the enterprises shouldcooperate with research institutions to make use of the modern Hi-Tech.

Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Manylactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Among these bacteriocins nisin is the only onewidely used as a food preservative. This article gave an overview of different between bacteriocin and antibiotics, activebacteriocin molecule forming, and bacteriocin applications in food. A comparison of the synthesis, mode of action, resistance andsafety of the two types of molecules was covered.

As high quality edible pigments, Monascus pigments have been widely applied in the food industry. But the lowcolor value of the pigments has been one of the main restrictive factors for their industrialization. The synthetic mechanism ofMonascus pigments and approaches to enhance the color value with deep submerged fermentation were reviewed in this article.

In this paper, the cultivation, nutritional value and healthy function,exploitation and utilization of Lentinula edouswas summarized, and the question and developmental application of Lentinula edous industry was discussed, and the mainmeasures for solving the questions was put forward, so that the Lentinula edous industry could be developed fast and well.

Characteristics , the main components and their functions, application in food industry of barley were introducedin this paper. The aim was to find research direction of barley in the future.

The Chinese agricultural processing industries of fruits and vegetables have comparatively superiority andinternational competitive capability, with wide developing prospect. The importance to develop the processing industry of fruitand vegetable was elaborated. Its overseas trend and present situation were introduced. The major problems in its developmentrestriction were analyzed, and the developing objective and critical yields of Chinese processing industry of fruit and vegetable were also reviewed in this paper.

The rice bran containing embryo has many kinds of bioactive matter and enzymes when being fermented and madeinto enzymatic rice bran to be used as functional food material in a new nutrition way. The fresh rice bran was fermented, a littlehoney and some live dried baker yeast. Taking reducing sugar level as the criterion of test, we designed an orthogonal test containingthree factors—yeast alive time, ferment time and inoculation quantity. The optimal fermentation conditions were: yeast alivetime 1h, fermental time 11h and inoculation quantity 1.2g yeast/20g rice bran. The reducing sugar level obtained was 13.682mgper 8g sample.

The processing technique of low-sugar preserved peach was studied. The results showed that the addition of 0.2%(W/W) sodium alginate or low-methoxyl pectin and 0.1% (W/W) calcium chloride in the preserved heated liquid could keep productin plump form. Treated with heat (100 ℃ for 20 minutes or 110℃ for 3 to 5 minutes) or microwave-sterilization (power 1 kw.,1to 3 minutes), the product could be preserved for 12 months, without any decay caused by either fermentation or mildew. Theretention rate of VC was as high as 64.5% (W/W) by the latter treatment. Adding water-activity-lowering agents, namely sodiumchloride 1.0% (W/W), glycerol 1.5% (W/W) and ethanol 0.5% (W/W), the product water activity could significantly be loweredand no product became rotten after 12 months. However the decay rate of the product without adding water-activity-loweringagents reached as high as 67% as the control.