The relation between survivors of microorganisms and processing pressure and holding time in UHP treatment tostrawberry juice was investigated. The microorganisms including natural microflora and yeast and mold and E. coli, were is demandedto check up by National Food Hygienic Standard of China (NFHSC). Selected processing pressure was between normal pressureand 500MPa, with holding time range between 0 and 15min. In this experiment. Results showed that under the environmentaltemperature 29℃, E. coli was very sensitive to pressure, which subjected to UHP treatment at 350 MPa for holding time of3minutes could be completely killed; whereas yeast and mold could stand well to press use higher than the E. Coli, whichcould be all killed subjected to UHP treatment at 350 MPa for holding time of 10min. There were a variety of microorganismsin infected microflora of strawberry juice as some was very pressure-resistant. These were lowered to 30cfu/ml of microflorain strawberry juice, subjected to UHP treatment at 500 MPa for holding time of 15min. The measures could meet the criterionof NFHSC.

Using the peroxidation of polyunsaturated fatty acid from yelk lipoprotein induced by Fe2+ as a model, the value of theabsorbtance of thiobaturic acid reactive substances (TBARS) at 532nm as an index, the inhlbitory effect of purified propolis on thepefoxidatlon of polyunsatljrated fatty acid from yelk lipoprotein induced by Fe2+ was studied. The results showed that the propolis couldinhibit the rate of the peroxidation of polyunsaturated fatty acid from yelk lipoprotein induced by Fe2+ with dose dependent effect.

The objective of this study is to investigate the comparison of biochemical characteristics between the actomyosinfrom normal pork muscle and that of PSE during freezing storage at 5℃, keeping in varies temperature and storing at 35℃. Thestudy of muddydegree, the number of-SH and ATP-sensitivity indicates that the intense reaction of PSE actomyosln startsat 35～45℃ and the stability of PSE declines.

Effect of environment factors, such as salt concentration, water activity, degree and time of fermentation, sugarconcentration etc. on total bacteria, lactic acid bacteria, microcococcus and yeast was studied with response surface experimentdesign. Significant environmental factors were assured and scientific mathematical models were founded. Conditions of the besttechnology of traditional fermented meat products--Nanx wudl were salt 8%, Aw 0.95, fermentation degree 25℃, fermentationtime 25d, sugar 2%.Sensory evaluation showed non-significant between the products produced by best technology for 25d andthat of natural fermentation for 90d, so the renovation techniques were successful. Applied the mathematical model to predictthe number of microorganism during fermentation, the result was credible. It gave some information to regulate fermentation,provide safety of fermented meat products and short production cycle, and also as important elements of prediction microbiology.

We have studied nutritions degradation kinetics for evaporating concentration process in this paper, and set up thekinetics model of carotene loss during the process of evaporating pumpkin juice with circulating fluidized bed evaporator withthree-phase flow. Our experimental conclusion showed: The predicted values from the model agree very well with the measuredvalues, and this model has definite application values for industrial production.

This article studied the conversion fo sucrose through four setp synthesized into sucralose (1) blocking alcohlo groupswith trityl chloride and acetic anhydride; (2)detritylating and migrating acetyl group with acetic acid; (3)chlorinating withthionyl chloride and (4)deacetylating with methanol-sodium methoxide. The yield was 14.7% and the purity 99.5%.

Making use of Nicomp 380 particle size analyzer, particle size distribution effect of particle in high velocity jethomognizer(Microfluidizer)treated dietary fiber solution are analyzed.The results indicate that there have reagglomerationphenomenon in the smashed particle system, and particle size distribution have greatly distnction under different treatedcondition(pressure,pass etc.).

In this paper the crystalline structure of acorn starch granules were studied by means of X-ray diffraction examination.The results indicated that acorn starch granule was a kind of multl-crystal system made from crystal, sub-crystal andnon-crystal,and that the crystallinities were 34.88% of castanea henryi starch, 35.12% of castanea seguinii starch, 35.23%of castanopsiscarlesii starch, 35.31% of quercus variabilis starch, 33.53% of lithocarpus hancei starch, 34.69% of lithocarpus petetii starch,35.06% of lithocarpus calophylla starch, 31.58% of lithocarpus henryi starch, 33.83% of cyclobalanopsis nubium starch and32.11% of cyclobalanopsis jenseniana starch, respectively.

Artemisia sphaerocephala krasch(ASK) is an important plant grown in desert regions.The seeds is rich in nutrients.The study on oxidative stability of ASK seed oil was carried out by means of supercritical carbon dioxide fluid extraction withPOV as an index. The results showed that: oxidation stability of ASK seed oil extracted by supercritical carbon dioxide fluid wassteadily stronger than that by means of Suo. But the stability of oil was obviously inferior to the other products in market.Experiments of anti-oxidation with mixation of different anti-oxidation into ASK seed oil indicated that combination of TBHOwith VC performanced high anti-oxidation.

The ultrastructure of yoghourt was investigated with SEM and TEM. The ultrastructure of yoghourt gel showeditself a tridimensional fibronet structure. There were a large number of regular holes in the fibronet of regular hexagon shape. Thetridimensional fibronet structure was supported by denatured casein granules. The fat globules and lactobacilli were inlaid in thetridimensional fibronet structure.

The catechin is one kind of polyphenol. It is made up of four isomers. Its’ molecular orbital was designed accordingto Hückel molecular graph theory and the wave function and characteristic values were obtained by using molecular orbitalperturbacion theory. Based on the date the thermodynamic equilibrium constant was resulted.

The Aqueous Enzymatic extraction of peanut oil and protein was carried out by using complex enzyme containingNeutral protease Asl.398.Lomparing and studing on the functional properties of peanut protein traditional Aqueous extractionand Aqueous Enzymatic extraction oil and protein.the study shows that the technological process has certain effect on the functionalproperties of peanut protein to be modificated, under the condition of experiment.The solubility of gained peanut protein islompletely improved, especially in the range of isoelectric point of peanut protein.What’s more, the foam ability and emulslfyingproperties are also highly improved.The finished peanut protein is free from bitterness, the viscosity is lower than traditionalAqueous extraction protein.

Different pectinase process of loquat jam and the individual factors affecting pectinase reaction were studied.The results showed that pectinase could raise juice yield and inhance transmittanty obviousely. The best prectinase was pectinexBE3-L, In contrasting to the treatment without pectinase, it could increase the juice yield up to above 16% , and transmittantyabove 40%. The optimum factors of pectinex BE3-L in loquat were 160mg/L at 35～40℃ for 4h.

Isolation and identification of γ-aminobutyric acid from the germ of rice brain was reported in this paper and theoptimum extraction conditions of γ-aminobutyric acid (GABA) in the rice brain were investigated. The results showed that 50℃stirring extraction for 4h by water were the optimal conditions.

A yeast was taken as original yeast to produce folic acid by fermentation, The fermentation conditions of high folicacid yield and technological rationality were studied. The content of folic acid and amino acid were determined, and folic acidfunction food was manufactured.

The water soluble polysaccharides of peach were extracted in hot water, then isolated by ethanol. The proteinin polysaccharides was removed by Sevag way and the pigment in polysaccharides was removed by H2O2. The water-solublepolysaccharides of peach which color was pure white were got. HTP were further purified to HTP1 and HTP2 with DEAEcolumn chromatography. HTP1 and HTP2 were purified with Sephadex-300 column chromatography respectively, howeverwere singular peak. The gel filtration chromatography and paper chromatography proved that HTP1 and HTP2 were purematerial.

Semlpreparation high speed coufltercurent chromatography(HSCCC)was used for the systematic optimization andpreparation of the two-phase solvent system to separate Daidzin and Genistin from soybean isoflavones extracted from soybeanseed.The two-phase solvent system composed of ethyl acetate-acetic acid-water(5:l:10 in volume ratio).The mobile phase is thelower phase nd operated at flow-rate of 1.5ml/min, while the apparatus rotated at 800r/min.High performance liquidchromatographic analysis of Daidzin and Genistin revealed that their purity was individually 98.2%and 99.2%.

The re-precipitation cause and removing method for mulberry juice were studied.The results showed that precipitatesduring storage of mulberry juice were protein,tannin and ash.If bentonite was used to eliminate sediment,the optimum conditionswere 0.30‰ bentonite,50℃ and 45min.

The methods for extraction of anthoxantin from Pueraria Thomsonii Benth L. include heat refluxing ,ultrasonicextraction etc. ,except for grinding starch .In this paper, we compare with three methods for extraction of anthoxanthin. Theresults showed that the percentage of Pueraria extracting from anthoxanthin with grinding starch method is 48%,which is higherthan the others’. By using the same method, we got the total anthoxanthin from waste water emitted from producing starch of PuerariaThomsonii Benth L. in which the content of Pueraria is 39%.This method has some advantages: simple technology, beingapplicable to the comprehensive utilization of waste water emitted from producing starch of Pueraria Thomsonii Benth L.inindustry.

Tea and some plants that are used as tea are used to drinking for a long time in south china, Usnea fuscorubens Mot.is one of the plants used to drinking. The chemical components of Usnea fuscorubens have different physio-activities and thepigment is one of the components .In this paper,the technology of extracting pigment with boiling water and purifying pigmentwith macroreticular resins and the physical and chemical properties of the pigment from Usnea fuscorubens were studied. Bytesting the spectrum properties of the pigment the effect of pH, temperature ,illumination,different metal ions and food additiveson stability of the pigment were assayed.The results showed that the pigment was red pigment that can melt in water ,differentcauses may make different effete on the pigment stability. As a matural red pigment can be used in food and medicines.

To optimize the extraction process of chlorogenic acid in sunflower kernel. The sunflower kernel was treated by meansof biocelluase and/or pectinase, studying the enzyme dosage, treatment time,treatment temperature how to influence thepercentage of the amount of chologenic acid in extraction. The amount of chologenic acid in extraction could be obviously increasedby the enzyme treatment. The optimum temperature of treatment was 40～50℃ and the optimum time was 1h. By doing theorthogonal experiment and by using the SAS software to analyze the result of experiment, to find the optimal parameter. Byusing the optimum parameter, the percentage of amount of chlorogenic acid was up to1.36%. The amount of chlorogenic acid wasalmost completely extracted. The amount of chlorogenic acid in extraction could be increased by enzyme treatment, and thechlorogenic was almost completely extracted.

The brewage technology of bramble wine was studied.Through testing the variety curve of temperature andsaccharifying degree during the fermentation ,the results showed that its early stage fermentation period was 5～6d and thesaccharifying degree was difficult to drop futher ofter reaching 5%. Finally, quality assessment was done on the finished product.

The antimicrobial action of sesamin extracted from sesame was determined by filter paper-disk method and plate culture.The results showed that the antimicrobial action of sesamin was remarkable and the minimal inhibition concentrations(MIC)were 0.1%against bacteria, but antimicrobial action of sesamin against fungi was not obvious. Besides the antioxidation effects of sesamin in soybeansalad oil and peanut oil were studied by peroxide value(POV).The results showed that the antioxidation activity in oil was quite strongsuch as the antioxidation of sesamin in soybean salad oil by adding 0.04%ω(sesamin)was about the same as that of ω(BHT)=0.02%.

Isolation of β- chintin and chintosan from sepia shell had been studied and the best condition of extracting chintinfrom sepia shell (hard bone) was: soaked with 1.5mol/L HCl for 24h first, then soaked with 1.5mol/L NaOH at 80℃ for another3h. The extraction ratio was 3.55%. The best condition of extracting chintin from its soft bone was: soaded with 1.5mol/L HClfor 24h first, then soaked with 1mol/L NaOH at 75℃ for another 3h. The extraction ratio was 30.00%. Final product wascharactered by IR and XRD. The result also showed that β- chintosan was safety.

The properties of RNases from Surplus Brewer’s Yeast (SBY) were studied in this paper. The heat stability, optimumtemperature, optimum pH and the pH stability of RNase from SBY were determined in detail. The difference between theproperties of RNases from SBY and RNase from malted barley roots( MBR) showed that the heat stability and the pH stabilityof the RNase from MBR were higher than that of RNases from SBY. So the low content of the flavor enhancer(5’-GMP) in theautolysis yeast extract even with the RNase from MBR was not due to the stability of the RNase from MBR, but due the otherreasons.

The soy isoflavone was extracted by ethanol extracting methods, acid hydrolysis extracting method and supercriticalfluids CO2 extracting method, and the extracting efficiency of the three extracting methods were compared. The antioxidant capacityand stability of soy isoflavone and soy isoflavone aglycone were compared too by the the experiments of mensurating the abilityof scavenging•OH ,reducing power and antioxidant activity to lard.

The effect of different conditions on the formation of digestible oxidation starch was studied in this paper. Experimentsproved that the effect of NaOCl was the most significant in the factors which influenced on content of the carboxyl anddigestibility when potato starch was used as material and NaOCl as oxidant. According to the orthogonal array experiment, theoptimum technics to produce the oxidation starch of good digestibility has been confirmed. It was maintained at a dosage ofNaClO of 3%, a time of 2 hours, a temperature of 30℃and a pH of 10.It was found that the correlation between content of thecarboxyl and digestibility was positive in some extent by reseach.

With the technique of near infrared transmittance spectroscopy(NITS), the predicted models for quantitative analysisof amylose content in ground were studied by using three different regression techniques.The results indicated that by the standarderrors (SEC for calibration, SECV for cross validation) and determination coefficiets (RSQ for calibration and-VR for validation)the modelscould be calibrated by using modified Partial Least Square (MPLS), Partial Least Square (PLS), and Principal Component Regression(PCR).The SEC and SECV were 0.1258, 0.1340 for MPLS;0.1177, 0.1275 for PLS; 0.1207 and 0.1275 for PCR; while RSQ and l-VR were respectively 0.9941 and 0.9933 for MPLS; 0.9950 and 0.9942 for PLS;0.9947 and 0.9942 for PCR.These results indicatedthat PLS was the best statistic method for calibration of amylose chent by MITS.As a rapid and acuracy measurement, the NITSmethod showed a potential application in quality control of rice mill, quality analysis of rice and trade verification of rice.  

The analytical method of Clenbterol (CL) residue in swine liver by thin-layer chromatography scanningdetermination was developed.With EtOAc-MeOH-HOAc(8:1:0.8)as mobile phase and on the silica gel GF plate, the Rf valueof CL was 0.8l.The calibration curve was linear in the range of 0.004～0.050μg.The average recovery was 86.5%～94.9% andthe RSD of CL was 5.0%～5.8%(n=6).

Objective: To analyze the GC-MS fingerprint chromatogram of the volatile oils from Eupatorium fortunei with threemethods. Method: The volatile oils were obtained with supercritical CO2, microwave and stream distillation. Result: Thecompounds from the volatile oils extracted with the three methods is different. Conclusion: The volatile oil obtained withsupercritical CO2 is natural. Supercritical CO2 extraction is ideal for extracting the volatile oils, and microwave extraction is alsoviable.

The detection limits for CaMV35S promoters and NOS terminators were of 15 copies and 150 copies respectively in thePCR test of plasmids with fragments of CaMV35S promoters and NOS terminator. Special bands in electrophoresis gel were detectedin 2 pairs of primers for CaMV35S promoters, 2 pairs of primers for NOS terminator and one pair of primer for EPSPS, and thesequences of the PCR products were correct. The results indicated that there were GMO elements in the sample of soy isoflavone.

Cholesterol exists in all the tissue of the animals,and it’s essential for the animals to maintain their normal physiologicbehavior.But the surplus cholesterol in human body will leads to high blood cholesterol level and furthermore results in a seriesof vascular disease,so we should control the dietary intake of the cholesterol,and therefore it is greatly necessary to determine thecholesterol concentration in the food product in order to settle a precise determination method of the cholesterol concentration.The colormetric method is used in this paper.The micro-amount of the sample is used in this method,which doesn’t need to extractthe lipid and just uses the direct saponofication method,thus using this method not only avoids using the mosttoxic andexpensive material but also reduces the time of the operation significantly,this method can promote the completion of the wholesaponification proceeding by the addition of nitrogen gas and Boron Trifluoride Etherate.The best saponification conditions arechosen out by the orthogonal experiment.The results measured has a high precision value.The variation coefficient is 1.32%,therecovery ratio which 84.0%～89.7% makes the researchers satisfied.In the paper parts of seafoods are analyzed,except thedetermination of the cholesterol concentration in the egg yolk.The results of the determination denis that there is high cholesterollevel in squids,and shows that the cholesterol nearly exists in the internalorgans of the squids,when people eat them,they needn’tconsider surplus intake of the cholesterol.Finally the consequence of this experiment shows this method also adapt to thedetermination of other samples.

A rapid and specific detection method for total coliforms and E.coli in frozen foods was developed based on B-galactosidase and B-glucuronidase activity of the bacterium. The materials about specific indication-nutrirent、enzymaticsubstrate、antibacterical component were fixed on the designed paper slip. If Coliform or E. coli were present in the foodsample, the solution would cause fluorescence under UV lamp, without the need for comfirmatory or complete tests. Thedetecting results were very to interpret. The mehtod which was less costly、less labor needed than the standard methods(AOACmehtods; ISO mehtods) and easy to carry out should be better used for HACCP in situ.

This paper studies the conventional detection of Listeria monocytogenes in aquatic product. Combines nationstandard, trade standard with method described in FDA《Bacteriological Analytical Manual》 8th edition during detection.There are seven Listeria positive in 23 kinds,255 batches of aquatic product imported from North korea. The result shows thatbecause of food processing doing severe harm to microbiology, most of them are in the agonal state, so that stimulating the injuredcell to recover is the key work in the Listeria monocytogenes pre-enrichment procedure during detection. When there are suspectcolonies in the first division, do conforming work and get the conclusion at first, instead of going on enriching, it is easy to getfalse negative result.

Tocopherol in almond kernel was rapidly determined by HPLC. Sample was prepared through Ultrasonic Waveenhancing extraction of α-Tocopherol for 30min in hexcane. The determination was performed in Europhe. 100-C18 column(25cm×4.0mm×5μm) at 35℃ with a mobile phase of 98% methanol. The flow rate was 1.0ml/min. a-Tocopherol was detectedat 280nm. The range of linearity was from 0.2mg/L to 100mg/L (r=0.9997). The lower limit of detection of α-Tocopherol was0.2mg/L, The average recovery was 92.7%～103% and RSD was 0.3%～l.0%, The results showed that the method is simple andtrustworthy in determination of vitamine E in the almond kernel.

this experiment studied the feasibility of a method, witch utilize standard curve to determine haze actve proteins inbeer and juice. It is showed that the turbidlty of reactive Production in line with the concentration of PVP solution when it isfrom 0.000g/L to 0.100g/L.

The antibacterial components from Allium chinense were extracted by organic solvment extraction and sephadexG-25 purification. The antibacterial activity of the extract was checked by sensitive bacteria. We isolate and identify the chemicalcomponents of the extract by GC-MS and determine the relative percentage content of the extract by GC, nine kinds ofcomponents were separated, identified and accounted for about 82.12%. It provided the scientific evidence for the plant to beutilized in medicine by analyzing the antibacterial components.At the same time it makes base for the research of the antibacterialmetabolism.

Rh6G can produce its characteristic fluorescence with its excitation and emission wavelength at 350nm and 549nm,respectively. Rh6G was oxidized by hydroxyl radical rapidly and its fluorescence were quenched. Extractives of vegetable mighteliminate hydroxyl radical in solution, hence its weakening effect of fluorescence of solution will be minimized. Based on thisprinciple, a new method was developed to determine the eliminating ratio of hydroxyl radical in vegetables. The antioxidativeactivities of 14 kinds of vegetbles were thus determined. The results showed that the antioxidative activity of Spinach was thestrongest, followed by Rape,Chinese leeks, Coriander and Potherb musterd. All of them had green leaves.

The variation of taste and FTIR spectra of fresh dry wine treated by electromagnetic field were studied in this paper.FTIR spectra showed that the peak of υ(OH) shifted from higher frequency to lower position (3309cm-1→3252cm-1), and infar-infrared spectrum area 4 narrow peaks changed to 2 wide ones after being treated, these reflected that the hydrogen bondswere increased while the taste became softer. Higher electric fields were more effective than lower ones for changing the winetaste.

HPLC with post-column derivatisation was used to detect Streptomycin residues in honey, with 0.01mol/l sodium1-Heptanesulfonate and acetonitrile(65+35) as mobile phase and fluorescence detection (Ex=263nm,Em=447nm). Detectionconditions and parameters including the proportion and speed of mobile phase, arrangement of deriving agents, dosage of solutionand elution and usage of sedimentary agent were optimized. A new method with simplicity, repeatability and accuracy wasestablished in this paper.

The conversion factor of percent nitrogen to percent protein in rice protein was determined by amino acid contentanalysis of ten samples obtained from different areas. The nitrogen contents of amino acid in 10 samples were almost same(N=13.48%, S=0.19, CV=1.4%). Considering the variations of the contents of asparagine (Asn) and glutamine (Gln) in riceprotein, and with the analysis of all compositions in high purity rice protein isolate (RPI), the conversion factor was determinedto be 6.70, which was then verified to be credible.

The effect of soybean hypocotyl extract on sucrase and maltase activity of rat intestinal mucosa was investigatedby colorimetric method, and glucose uptake into brush border membrane vehicles were determined by a rapid filtration method.The results showed that soybean hypocotyl extract significantly decreased sucrase and maltase activities of rat intestinal mucosaand glucose transport potency of brush border membrane vehicle of rabbit small intestine. It is suggested that soybean hypo-cotyl extract, which inhibit carbonhydrate digestion and absorption into small intestine, seem physiologically useful for sup-pressing postprandial hyperglycemia.

Purpose:To observe the promoting effect of albumin polypeptide on absorption of nucleoside in intestinal andon cellular immune function in tested mice. Method:The radioactive values of 3H-TdR in intestinal,liver, thymus etc. weredetected using isotope trace method. The group of mixture dieted albumin polypeptide with 3H-TdR was compared with the groupdieted only 3H-TdR in mice. At the same time, the proliferation activity of splenic lymphocytes stimulated by Con A was alsodetected using MTT method. Results and Conclusion:The albumin polypeptide is able to promote the absorption andtransport of nucleoside in intestinal and the distribution of 3H-TdR into liver and thymus. Furthermore, the proliferation activityof splenic lymphocytes from the test groups in which the mixture diet of albumin polypeptide and nucleic acid was poured tostomach of mice was higher then control group. The results show that the both of dietary albumin polypeptides and nucleic acidas a new type of conditional nutrition source can increase the cellular immune function of animal body.

This paper was performed on hyperglycemia Lowering effect of a purified fraction of Soybean Isoflavone(SI-Ⅱ)in diabetic mice. The results showed that after intake of SI-Ⅱ for 12d at adose level of 50～100 mg/(kg•d) continuously, thehyperglycemic mice induced by Alloxan lowered the fasting blood sugar level significantly (p<0.01) as compared with the controls.SI-Ⅱ could enhance insulin concentration of alloxan-inducing diabetes mice significantly (p<0.01) and improve the cardinal symptomsof diabetes mice, such as water-intake, food-intake, protein expression and body weight. SI -Ⅱ could restore the injury of alloxan-inducedpancreas islet observed by histopathological section. The immunohistochemical result indicated that SI -Ⅱ was capable to inhibit theexpression of Fas by pancreas islet. The results also showed that SI-Ⅱ could increase the immune organ weight in alloxan-inducingdiabetes mice remarkably (p<0.01). Meanwhile, SI-Ⅱ could not affect the blood sugar level of normal mice. The studies implied thatrecovering the alloxan-induced β cell damage via the way of inhibiting the apoptosis of the beta cells of pancreas islet and enhancingimmune function might be of the important hyperglycemia lowering mechanism of SI.

Aim: To investigate if Auricularia auricula polysaccharide(AAP) would have the effects of scavenging superoxideanion(O-2•), antioxidation ,protecting mitochondria from injury. Methods: Lipid peroxidation and swelling of mouse liver andbrain mitochondria were induced by Fe2+-L-Cys system in vitro. Superoxide anion was generated by reduced nicotinamide adeninedinucleotide(NADH )- N-Methylphenazonium methyl sulfate(PMS)-4-Nitrobluetetrazolium chloride(NBT)system. Productof lipid peroxidation malondialdehyde(MDA) and swelling and superoxide anion production were determined spectrophotometrically.Results:AAP could inhibit MDA production,protect mitochondria from swelling,and scavenge O-2•obviously in a dose-dependent manner. Conclusion:AAP had the effects of scavenging O2-•, antioxidation and protecting mitochondria frominjury.

Immunizing Balb/c mouse with three kinds of clenbuterol lmrmunogens whose coupling ratios are 6.1:1, 13.2:1, 18.9:l respectively, getting the anti-clenbuterol serum and detecting them with indirect ELlSA and indirect competitive ELISA.Theresults show that the antiserurn of CL13.2-BSA is prior to the other two clenbuterol immunogens, which has a higher titer andsensitivity, the linear detection scope was 1～10μg/ml.

It was shown in this study that the quality of shredded lettuce was enhanced by storing at 0℃ and by vacuumize-package or MA-packaging.The shredded lettuce(pretreated with1%NaCl+l%VC)could be stored for 6 days at 5℃ and for 18 daysat 0℃.The shredded lettuce vacuumize-packaged could be stored for for 21days at 0℃.Increasing in polyphenoloxi dase activityand decreasing in polyphenol level was inhibited by low temperature or/and vacuumize-package.

The storability of peach was studied in this experiment .The result showed that fruits from hypobaric storage havehigher firmness and activity of SOD and CAT, and lower activity of PPO and intensity of respiration than contrasted fruits.Hypobaric storage can lengthen the period of storage of peach.

The effects of plate temperature and coriander weight of freeze-drying on lyophilizing time, sample quality andproductive forces were investigated.Lyophilizing time decreased 15.68% as the plate temperature increased 10℃;however,coriander got the hay flavour when the temperature was over high. Lyophilizing time increased 2.5～3h as coriander weightincreased 100g per layer.Lyophilizing time required 12.5h at a plate temperature of 40℃with coriander weight of 400g per layer.The quality of the lyopilized sample was superior to that of the vacuum dried sample, the former after redehydrating was closeto the fresh sample.

Lipids play an important role in the formation of ham flavour, they are predecessor of flavour compounds and alsoact as a solvent for flavour compounds accumulated during production. The main lipids are triglycerides and phospholipidswhich contribute more to ham flavour. During curing, lipids mainly undergo hydrolysis and oxidation, the compounds fromlipids oxidative changes may also react with others through Maillard reaction to give other flavour compounds. This papersummarized the changes and change mechanisms of lipids during the ham process, discussed the role of these changes in theformation of ham flavour.

A summary on the in vitro experimental methods and principles for the elimination of O2•、•OH、H2O2 andDPPH• free radicals by health functional foods .The chemical methods in witch system the free radicals can be produced fordetecting the elimination effect on the free radicals were introduced. In these methods, by the production of color changes or lightemission phenomenon can be identified indirectly the free radical content or by detecting the oxygen tension changes to identifythe free radical content directly. The experiments showed, adding the health functional food having the elimination effect on thefree radicals to the detecting system, the free radicals in the system minimized, according to this, the quality of the healthfunctional food for the elimination free radical effect can be ascertained, The in vitro detection is fast and sensitive, it’s good forpreliminary screening the eliminating free radical health functional food.

Natural macromolecule hydrocolloids are important food additives.Rheological properties, including thickening,viscoelastlclty3 gelatlon and synerg lstlc Interactiofl of food hydrocollolds such as polysaccharides and proteins are reviewed.

In this thesis, hydrolysate chemical methods were used to hydrolyzed the kelp with statistica software. The contentof iodine in the hydrolysate was high and it could be used as one kind of health food resources which would have broughtdeveloping perspective.

The factors such as ratio of Bitter-buckwheat and flour, ratio of egg and flour, quantity of water and quantity ofemulsifier influencing the foaming time ,yield of volume and cake quality of the Bitter-buckwheat cake, were studied withorthogonal experiment. As a result the optimal techology conditions for Bitter-buckwheat cake were determined.

This paper studied the processing technique,operating rules and quality requirements of the fish pie and fillet .The nutritional vale of fish pie and fillet was good to health. The quality of the products was stable and the processing techniqueseasy to carry out.