Classical fractionation protein of the undenatured Hua-Za 3 meal, which has been an increasingly important oilseedcrop in China, resulted in H2O-, 5% NaCl-, 70%EtOH-, and 0.4%NaOH-soluble fractions in ratios of 37:32:3:29 respectively.The major proteins in Hua-Za 3 meal were albumin and globulins. The molecular weight of fractionation was shown by SDS-PAGE. Amino acid profile of isolates indicated high nutrition quality for use in consumers’ products.

The formation of microemulsion phase for systems containing modified soybean lecithin and the effect of formulationvariables on the physical-chemistry characterization of micioemuision were studied. Soybean lecithin was modified byhydroxychloride in NaClO. Then it was used as surfactant and several short chain alcohols and investigated as cosurfactant.Investigation of the phase and conductance for the microemulsion showed that if C≈3,it could hold the biggest microemulsion.And conductivity would change with water. Modified soybean lecithin was found more effective than lecithin. It was used betterin drug delivery system. And it could be used in reduced amount in cholesterin.

The effect of Nitrogen on the accumulation of bio-mass and exopolysacchride of Spirulina Platensis was studied,and it is confirmed that low Nitrogen have a little influences on the biomass but promote the accumulation of Spirulina Platensisexopolysacchride. The Nitrogen not only influence the the biomass of Spirulina Platensis but also its content of exopolysacchride.

Technique of micro encapsulation in a wall material system consisting of compounds such as gelatin and sucrose byspray drying, and mass detection method of lycopene micro encapsulation were outlined. The studies showed that the stabilityof lycopene was increased by micro encapsulation. The addition of antioxidants was important for the stability of lycopene. Thegood micro encapsulation products of lycopene were salmon pink. The water-solubility, the fluidity and the stability of theproducts were all nice.

Various mutating methods including ultraviolet, 60Co, DES and complex of them were applied to mutate the soy saucefermentation strain-Aspergillus Oryzae. The strains by various mutating methods were screened respectively according to theprotease activity. The effects of mutating methods on the enzyme system distribution were discussed. At the same time thesensitivity of with respect temperature and the moisture were studied.

Cyclodextrin glucantransferase (EC 2.4.1.19) of Alkalophilic Bacillus sp.7-12 was purified by ammonium sulfatefractionation, DEAE-cellulose column chromatography and sepharose CL-6B column chromatography. The final preparationthus obtained was purifed enzyme with molecular weight as 69,000D by means of SDS polyacrylamide gel electrophoresis. Theenzyme showed a Km of 1.24 mg/ml and Vmax 114.9μg/min when potato was used as substrate. The optimum conditions for activitywere temperature 60℃,pH 5.0, stable in the range 6.0～10.0 and below 70℃. The enzyme activity was strongly inhibited byAg+、Cu2+、Mg2+、Al3+、Co2+、Zn2+、Fe2+and slightly inhibited by Sn2+、Mn2+. The other metal ions showed noinfluence on the enzyme activity.

Lipase has been successfully immobilized by crosslinking with glutaldehyde onto a low-cost magnetic microspheresmade of starch and magnetite powder. The result shows that the mass activity, protein binding, specific activity、 activity retention、optimum temperature and optimum pH of the magnetic immobilized lipase were respectively 4897.15U/g、50.59mg/g、98.58U/mg、72.73%、45℃ and 8. The Ca2+、Na+ and Mg2+ enhanced the activities of immobilized lipase and free lipase,and the action was in the order: Ca2+>Mg2+>Na+. They were inhibited by Cu2+ and Fe2+, particularly by Cu2+. As comparedwith free lipase, the operational , thermal and acid-basc stabilities of immobilized lipase were increased appreciably .After used6 times in the degradation of fat, immobilized lipase retained 67.9 percent of its initial activity. After 34 days at 4℃ in PBS (pH8)and hexane, their remaining activities were respectively 78.3% and 98.8%.

A mutant strain MUI0310 was successfully obtained when the original strain Mortierella isabellina AS3.2793 wastreated by UV and LiCl as mutating agent again and again .The biomass was up to 21.80g/L, which was 107.62% higher than thatof the original strain while the content of lipid was up to 61.47%, which was 5.50% higher than that in the original strainmycelium. Analysis by gas chromatograph indicated the content of PUFA in the lipid was 23.21% . After passing on many times,there were no distinct changes on the production. Fermentation test shows MUI0310 has a capability to be improved to industrialstrain.

Nisin, an effective, harmless and natural bio-preservative, is a kind of polypeptide produced by Streptococcus lactisand can protect the food being spoiled by G+ bacteria. A strain named Streptococcus lactis P-99 was isolated from fresh milk andits fermentation characteristic was studied. It was found that the optimal pH and temperature for cell growth and Nisin productionin M17 medium were 6.5 and 30 ℃ respectively, and that nisin production was increased by Mn2+ and inhibited strongly by Cu2+.The kinetics of cell growth and nisin production during culture of the strain was also explored.

This paper introduced the isolation and identification of microorganisms from a kind of Kombucha. There were fivestrains been isolated and they separately were Saccharomyces pastonanus Hansen, Schizosaccharomyces pombe Lindner,Acetobacter xylinum, Acidomonas methanolica and Lactobacillus.

The microchannel of interaction chamber was divided into six areas: feeding zone, fluid separation zone, impingingzone, compel jet zone, outspreading zone and discharging zone. Fluid dynamics behaviour of high velcocity jet homogenizer wasanalysed. It was useful to discuss the reaction mechanisms of ultramicro-pulverization in jet homogenizer.

The paper studied the rheology character of banana jam which contained 20%～40% soluble solids content, anddeduced the rheology model.

In order to find out the relationship among Oolong tea cultivar’s special flavor, processing technology andchemical factors, we used fresh tea leaves of the Foshou, Huangdan, Fuyun and mixed cultiyars to process Oolong teasrespectively in the same condition, to determine contents of the chemical components in the fresh tea leaves and in theOo1ong teas of finished products, and to research the relationship respectively by variance analysis, multiple regressionanalysis and step wise regression analysis. The results showed that the content of biochemical components was related toOolong tea cultivar and the full exertion of Oolong tea cultivar’s properties was decided by the real flavor and itsbiochemical components.

Anti-microbial activities of EGbs contatining different concentration Ginkgolic acids and Ginkgolic acids were assayedand the different pH and heat treatment effects on anti-microbial activity of Ginkgolic acids were assayed also.It was concludethat Ginkgolic acids in the EGb was the main anti-microbial ingredient, and showed specially strong inhibiting effect on G+bacterium, and anti-microbial activity was enhanced with the increasing of concentration and the acting time of Ginkgolic acids.Ginkgolic acids showed also certain heat stability.

In order to develop new pattern natto food with specific physiological activities, the three high fibrinolytic strainswere screened from 24 kinds of fermented soy foods and Japanese natto. The fibrinolytic activity of strain BN-6 reached to 900U/ml. The optimization conditions of nattokinase fermentation defined by single factor test and orthogonal chart were found thatthe concentration of soybean powder was 2%, the concentration of corn powder 1%, original pH value 6.5 in liquid medium andincubated temperature 37℃, respectively.

The paper compared 6 different resin’s adsorption capability to red pigment of Parthenocissus Tricuspidate Plach.The best resin HPD-600 was chosen as the adsorption separating agent for red pigment. After observing The effects of severaldifferent decolourizers, the best alcohol among them was chosen, which led to the high quality and high color value of theproduct. The affecting factors to stability of red pigment were researched including the co-existing substances in the food, suchas metal anions, oxidants, temperature and light.

Microcrystalline Chitin was made from chitin flakes treated with 2.5N hydrochloric acid at 20min. MicrocrystallineChitin sol was made from Microcrystalline Chitin sheared in water at fastest velocity and 12.5min. The viscosity and stabilityof sol in the different temperature 、pH and eletrolyte are studied.

Matri(Lathyrus sativus) milk blend was prepared by blending matri flour with skim milk powder and diluted withwater at the ratio of 1:10. In four blends, the matri flour and Skim milk powder ratios were T1 = 12.5:87.5, T2=25:75, T3=37.5:62.5 and T4=50:50. Each 100g of solids (matri flour + skim milk powder) were used for 1000 ml blend. The blend was homogenized,pasteurized and used for ice cream preparation. Overrun, protein, Lactose, pH decreased while acidity increased during storage.Sensory characteristics showed that treatment T3 was ranked best among them.

The synthesis method,anti-microbial and antioxidative properties of L-ascorbyl benzoate were studied.The mole ratioof reactant L-ascorbic acid to benzoic acid was 6:5.The reaction temperature was between 25 to 30℃.The end product was whiteflake crystal.Product yield rate is 72.6%.L-ascorbic benzoate showed significant antioxidative property.The peroxide value ofL-ascorbyl benzoate added oil sample was obviously lower than that of control.L-ascorbyl benzoate also showed anti-microbialproperty.The growth of Escherichia coli was inhibited by 2‰ of L-ascorbyl benzoate.The anti-microbial effect of 2‰ L-ascorbylbenzoate was equivalent to that of 1‰ benzoic acid.The results indicated that L-ascorbyl benzoate have anti-microbial andantioxidative dual function.This research may provide reference for the development of novel,multi-functional additives.

It was studied in a systematic way that heme was extracted from porcine blood corpuscle by glacial acetic acid. Theresults showed that the optimum conditions for the extraction of heme were: glacial acetic acid and blood corpuscle at a ratio of4.4:1(V:V), sodium chloride added at 1.5%(V:V) and time for 40 min at 105℃. The content of heme was about 50% withoutfurther purification.

Heating extraction was adopted to study the effects of some factors such as extractive time, temperature, stirring, canesugar, pH and sodium chloride on the lixiviation of grass carp crude protein. According to the result of anova examination, theoptimum parameters by carrying through orthogonal test were obtained. They were: pH 7, stirring speed 300r/min, adding dosageof sodium chloride 0.75%, temperature 90℃, and extraction time 2h. So the optimum lixiviation of grass carp’s crude protein is5.561%.

In order to improve the properties of potato starch-based edible wrapping paper, the effects of reinforcing agents(konjac glucomannan and carrageenin) or/and plasticizing agents(glycerol and sorbitol)on the flexibility and transparency of thispaper product were investigated. Results showed that konjac glucomannan and carrageenin could be combined with potato starch.And 0.20% konjac glucomannan, 0.15% carrageenin, 3% glycerol and 5% sorbitol could the increase folding limit of the of the ediblepaper to 60 times and the transparency value to 76.2%.

The emulsify technology of Korean pine benevolence minute capsuleization of oil was studied in this text, the resultindicates it regards Carboxyl methylcellulose sodium (CMC) and dextrin of malt as wall material at single sweet ester and canesugar esterses as emulsifier produced powder pine seed oil of microencapsulation at wall materials content of 5%, wall materialratio (The mass ratio of CMC and malt dextrins) is 1:3, the ratio of pine seed oil and wall material at 0.25～0.5, emulsifiers of0.3%, it is above 80% of microencapsulating efficiency in spraying dried.

The extracting conditions of sulfated polysaccharides (SPS) from the algae (sea weeds) were discussed in this paper.The two kinds of flow chart technics were contrasted and analyzed for the extracting by “hydrolyzation of enzyme” and the“extracting by poaching to different granularity algae such as 20、40、60、80 mesh respectively”. The maximum of SPSobtained was by granularity of 60 and poaching with the NO.2 flow chart.In this condition, the product yield was 3.10% andthe content of sulfate radical and polysaccharide was over 50%,which was higher than the result of literature.

By separating bacteria from the steep juice of fermented bean curd of strong odour(FBCSO), two bacterial specieshave acquired. They were classified into Coccus and Bacillus according to the morphology, and tentatively determined asNeisseria and Bacillus circulans by means of separate, purification and identification. Based on the traditional craft processtechnology of FBCSO, this paper has studied the factors that affect the flavor of FBCSO. These factors are bacterial species,fermented time, inoculating amount, cultivate temperature and carbon source. The optimum fermented parameters have thenbeen acquired. Namely, the ratio of the Bacillus circulans to Neisseria in the steep liquid was 1:2, the inoculating amount 4%, theadditive amount of rice flour and table salt 1% and 0.5%, respectively, the optimum temperature 30℃ and the cultural time 4～5 days. Under these conditions the FBCSO has shown good flavor and quality.

The experiment use α-amylase to hydrolyze the amylum in the refrigerated foods, and used glucoamylase forglycolysis into glucose. Because the increasing content of glucose could reduce the freezing point, it would make the texture ofthe refrigerated foods more perfect. At the same time, the alteration of the molecular structure of amylum with a view of guardingagainst the aging of amylum, removing its unpleasant taste and lowering the cost of products due to increasing the dosage ofamylum and decreasing sugar,and butter.

During the fermentation of Monascus, adding yeast lysate, yeast and yeast broth filtrate can improve the yield ofMonacolin K. The Monacolin K yield is 48.06, 43.64 and 44.79mg/L respectively, compared to Monascus cultivate withoutinducer, increase 1.38, 1.26 and 1.29 times respectively. Adding Yeast lysate in the beginning of Monascus fermentation byquantity 2.7%(v/v), the yield of Monacolin K reaches 61.93mg/L. Study on variance of Monascus biomass show yeast lysatecould improve the biomass of Monascus and metabolize pathway, so increase the yield of Monacolin K.

The maccha ice-cream, maccha milk and maccha noodle were developed by application of green tea powder asfunctional material. The effects of dose of green tea powder on sensitive quality of maccha ice-cream,maccha milk and macchanoodle were studied. The optimized proportions of application green tea powder in maccha ice-cream,maccha milk andmaccha noodle were 0.6%, 0.6%, 0.8% respectively. The suit proportion for maccha ice-cream,maccha milk and macchanoodle were also suggested.

In the paper, the volatile oils from the leaves of Eupatorium fortunei were extracted by supercritical CO2 or microwavefor their optimum extraction conditions. The uniform design experiments were used to optimize the SFE CO2 conditions, and theoptimal conditions were determined: pressure 15MPa, temperature 32℃, CO2 flowing rate 20kg/h and time 80min. The optimumconditions of the microwave extraction were obtained by orthogonal experiment: radiation time 160s, microwave power 720W,volume of solvent 300ml and volume of washing solvent 30ml. The volatile oils obtained by supercritical CO2 were microwaveand steam distillation, extraction rate 2.75%, 3.76% and 0.76% respectively. The results showed that the extraction rate ofmicrowave extraction was highest and its process simpler, but its quality was worse than the volatile oils extracted by supercriticalCO2 while steam distillation quality is the best.

The refined oil gained from the waste edible oil sewer collected from the waste edible oil pool of restaurants wasconducted by a series of refining methods. For being used repeatedly many times and influenced by the complex environmentalconditions, the refined oil would deteriorate or be introduced with some harmful component. If unlawfully sold in the edible oilmarket, it would do much harm to human health. This paper described a qualitative assay method of the volatile compounds ofthe refined edible oil gained from the sewer by static headspace and gas chromatography/mass spectrometry. Alarge amount ofalkane, from n-C9 to n-C14, and the second grade production of the deteriorated oil hexanal were identified in this experiment.

In the paper the catalytic kinetic spectrophotometry was used to determining trace Mn(Ⅱ) in the Perilla Frutescens(L.) Britt. The limit of detection for Mn(Ⅱ) was 5.4×10-5μg/ml and the linear range of determination was 1.0 to 10.0μg Mn(Ⅱ)/ml. The recoveries tested by the standard addition method were in the range of 97.8% to 104.5%, RSD, smaller than 2.6%(n=9).Satisfactory results were obtained in its application to the determination of Mn(Ⅱ) in the Perilla Frutescens(L.) Britt.

Total glycosides were extracted from soybean hypocotyl ,Where isoflavone glycosides were isolated with C18reversed phase column chromatography. Finally isoflavone aglycones were prepared by hydrolysis of isoflavone glycosides.The purity and contents of isoflavone aglycones were assayed with thin layer chromatograghy (TLC) and high-performance liquidchromatography (HPLC).

The composition of fatty acids in the seed kernel oil of Pinus armandi was studied by Gas chromatography (GC).The results showed that the oil contents of seed kernel of Pinus armandi was 56.5%. The oil mainly consisted of linoleic acid 63%,oleic acid 26%, palmitic acid 5%, stearit acid 2%, arehidic acid 1%, erucic acid 1%. The total amount of the unsaturated fatty acidwas 90%. Physical and chemical tests results showed that spcific gravity is 0.915, refactive index is 1.4778, acid value is 5.1,saponitication value is 190.8, iodine value is 142.6 and POV is 0.04305%.

Soybean isoflavone in made up of Daidzein, Genistein and its’ remification, they have the similar chemistry characters,the analytical method is HPLC, but the instrument is expensive, it can’t be popularized. We adopt the two-dimensional paper-chromatography, it is a kind of the convenient and very simple method. The result is same as the method LC-MS.

A capillary electrophoresis method with indirect UV detection at 214nm for the determination of lactic acid in yoghurtwas established. By using an uncoated silica capillary (75μm i.d., 50cm efficient length) and 10.0mmol/L 2,6-pyridinedicarboxylate-0.5mmol/L cetyltrimethylammonium bromide (CTAB) at pH3.5 as carrier electrolyte, lactic acid in yoghurt was sufficientlyseparated within 6min at an applied voltage of -15kV (anode at detector). Quantification by the peak area method allowedreproducible determination of the analyte at a concentration range of 5～100μg/ml. The relative standard deviations for migrationtime and peak area were less than 1.0% and 2.0% respectively. The capillary electrophoresis method was characterized by itssimplicity, rapidity, and reproducibility, and should be useful for the determination of lactic acid in yoghurt.

Objective: To determine the content of Rutin in Ziziphus jujuba. Methods: The HPLC method was used to determinethe content of Rutin in Ziziphus jujuba. The analysis was carried on Phenomenex Luna C18 column. The mobile phase was MeOH-0.05% H3PO4(42:58), flow-rate 1.0ml/min, wave-length 254nm and temperature 25℃. Results and conclusion: The method wassimple and had good linear relationship.The linear range was 0.053～0.53μg and gave a correlationship of 0.9999. The recoverywas 99.22% and RSD 2.86%. The method was easy in to determineing the content of Rutin in Ziziphus jujuba.

Objective: To establish a new HPLC method for determination of chlorogenic acid(CGA)in Nanguoli pear.Method:CGA was analysed by using C18 column(250mm×4.6mm,10μm) with detector at 327nm, and the mobile phase consistingof CH3OH-0.4% H3PO4 (25:75).Results: The recoveries of CGA was 98.5%～102.6%,precision (RSD) was 1.6%～2.1% (n=5).Conclusion:Quantitative analysis showed that the content of CGA in the core peel and pulp of Nanguoli pearwere 1.785, 0.271 and 0.714mg/g respectively.

Under the physiological conditions (pH2 and pH7,37℃),the Potato Dietary Fiber(PDF) made by spent starchtaken from potato was used to test its adsorption to such metal ions as Pb2+、Cu2+、Zn2+ and Ca2+. The experiment showed,under two acidity conditions the adsorbing capacity of PDF to Pb2+ was stronger than that to Cu2+ and Zn2+, while that to Ca2+was the weakest. With the increase or decrease of dosage of PDF its adsorbing capacity (qe) to metal ions would decrease or increase.This proved that it has had a good physiological activation. Therefore, much attention should be paid to its dosage when it wasused as dietary fiber. The adsorption of PDF was the synthetic effect of both chemical and physical absorption, which could beproved by its loose structure and abundant aldehyde,carboxyl groups in Infrared Spectra.That data of adsorbing metal ions byPDF were linearly fitted in physical adsorption described by Langmuirr model.

The purpose of the Study was to investigate the effect of monascus on lowering hypertension and the changes ofplasma endothelin (ET) value and calcitonin gene-related peptide(CGRP)value in L-nitro-arginine(L-NNA)hypertension modelrats. There were 20 male Wistar rats divided into 3 groups:control group(group C)8 cases,L-NNA hypertension group(groupL)6 cases and L-NNA+monascus group(group L+M)6 cases. The results showed ET and ET/CGRP were increased markedlyin L-NNA hypertension model rats(p<0.05), while CGRP showed no significant difference between group C and group L(p=0.8342).ET was reduced remarkably in L+M group(p<0.001).Therefore,increasing ET and ET/CGRP might lead to thehypertension of rats. Monascus could lower hypertension by reducing blood ET value.

The hydrolisis conditions of papain, subtilisin(As1.398) and pepsin with the criterion of scavenging activity ofhydroxyl radical of hydrolysed casein were studied by the orthogonal experiment design. The optimum conditions of papainhave been found as follows: pH7.5, enzyme concentration 8%, hydrolysis temperature 45℃ and hydrolysis time 90min. Themaximum scavenging rate of hydroxyl radical (71.28%) of the hydrolysate by papain did not differ siginificantly from that of thesame concentration of Vitamin C and Vitamin E(p>0.05). The optimum conditions of subtilisin have been found as follows, pH7.5, enzyme concentration 8%, temperature 45℃, hydrolysis time 90min with the maximum scavenging rate of hydroxyl radicalas 68.60%. The optimum conditions of pepsin have been also found as follows: pH7.5, enzyme concentration 8%, temperature45℃ and hydrolysis time 90 min; with the maximum scavenging rate of hydroxyl radical as 66.53%. Enzymic hydrolysates ofcasein could inhibit lipid oxidation and the maximum inhibition rate could go up to 59.28%.

Objective: To study oxidative damage of mice heart induced by omethoate. Methods: The mice were divided into 8 groups(control 1 group, vitamin E 2 group, vitamin C 3 group, 2.5mg/kg omethoate 4 group, 5mg/kg omethoate 5 group, 10mg/kg omethoate6 group, 10mg/kg omethoate+800mg/kg vitamin E 7 group and 10mg/kg omethoate+400mg/kg vitamin C 8 group,with 12mice/group)and perfusion fed for 7d. Results: The activities of SOD in heart were decreased with dosage increasing of omethoate, and in 10mg/kg omethoate group ,the activities of SOD were significantly decreased than those in control group. MDA increased sighificantlyat 10mg/kg omethoate and showed obvious positive correlationship between omethoate doses and MDA. Vitamin E and vitamin Ccould inhibite the decrease of SOD activities and increase of MDA. Conclusion: Omethoate could induce lipid peroxidation in heartof mice. Vitamin E and vitamin C could prevent oxidative damage of heart induced by omethoate to a certain degree.

The selected fresh Toona Sinensis shoots were stored at 0℃.The contents of total phenol(TP) and free phenol(FP),and the activities of, PPO (Polyphenoloxdases and POD(Pexoxidase) were determined periodically during storage. The resultswere as follows: TP, mainly BP (boundphend)and FP, was only about 1/3. The content of TP increased slowly from 3 to 6d ofstorage and decreased rapidly at the end stage of storage. The changes of BP showed the same tendency like TP, while FPincreased a little in the early stage of storage and then did not change much up to the end of storage. The activities of PPO andPOD increased not much at the first 12d of storage and increased sharply afterwards.

In this paper, the effect of preservation that fresh pork was dealed with different preservative solutions, packed bypolyethylene pockets and then stored at 0～4℃ was studied. The results showed: The primeval germ accounts of meatsuperficial was differently reduced by using different preservative solutions. The preservative solution A1 and A2 (included in1.0% acetic acid, 2.5% sodium lactate, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C, 2.0% sodium chloride) and B (includedin 0.8% acetic acid, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C) could control growing of bacteria remarkably . Thepreservative solution C (included in 2% sodium lactate, 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C) could control growingof bacteria at beginning ten days of storing. And they could delay rising of the value TVB-N, and could lengthen remaining qualityterm of cooled pork . Cooled pork by using A1, A2, B, C could preserve 22, 24, 26 and 17d. Cooled pork by using the preservativesolution D (included in 0.1% tea polyphenol, 0.1% sodium iso-Vitamin C,1.5% sodium chloride) and E (water) and the contrastcould only preserve 3d.

It is shown that fungicide A and dicloran are respectively effective against the dominant pathogeny F.semitectumand R. stolonifer after inoculating Hami melon fruit. The two fungicides with 1500mg/ L applied in shell-lac coating do not onlyreduce water loss and keep fresh,but also can effectively control Hami melon postharvest rot at ambient temperature storage.

Bananas sealed in Low Density Polyethylene (LDPE) bags with determined permeability coefficient were storedat different temperatures (10、15、20、25 and 30℃), and the gaseous concentrations and respiration rate of banana in asteady state were disccussed. The results showed that: (1)The time that the system to reach a steady state was related to thetemperature. The lower the temperature, the longer is the time; (2) Both O2 and CO2 steady concentrations were decreased inresponse to decreasing temperature and could be described by the curve equation; (3)The temperature effects on both O2 uptakerate and CO2 production rate could be described using Arrhenius’ equation; (4)The effect of temperature on the respiration ratewas higher than effect of the gas permeability coefficient of the film.

Four post-harvest treatments were applied on “Yujinxiang” melon: room temperature(20℃) without IFW ,temperature(20℃)with IFW, cool temperature(9℃) without IFW, and cool temperature(9℃) with IFW. Quality parameters,including weight losses, respiration rate, total soluble solids (TSS), organic acid content, hardness, sensory evaluation andincidence of decay, were measured during storage. The results showed that lower temperature and IFW could effectively decreasethe weight losses of fruit, and delay fruit aging, decrease respiration rate of fruit. TSS and the organic acid content decreasedwith increased storage time, the hardness of fruit at room temperature decreased rapidly during storage. Rots caused byRhizopus stolonifer and Cephalotbecium roseum increased with increased storage time. Lower temperature could hibite thelesion spreading.

This review introduced researching progresses of grape aromatic substance in its composition、distribution、changing in development and effects of processing on grape aromatic substance.

The synthesis method,anti-microbial and antioxidative properties of L-ascorbyl benzoate were studied.The mole ratio of reactant L-ascorbic acid to benzoic acid was 6:5.The reaction temperature was between 25 to 30℃.The end product was white flake crystal.Product yield rate is 72.6%.L-ascorbic benzoate showed significant antioxidative property.The peroxide value of L-ascorbyl benzoate added oil sample was obviously lower than that of control.L-ascorbyl benzoate also showed anti-microbial property.The growth of  Escherichia coli was inhibited by  2% of L-ascorbyl benzoate.The anti-microbial effect of  2% L-ascorbyl benzoate was equivalent to that of  1% benzoic acid.The results indicated that L-ascorbyl benzoate have anti-microbial and antioxidative dual function.This research may provide reference for the development of novel,multi-functional additives.

The article reviewed the research advances on microanalysis for acrylamide in drinking-water, the air, especially, andfood since the last two decade of twenty century. In April 2002 the Swedish National Food (NFA) and researchers fromStockholm University announced their findings that acrylamide, a toxic and potentially cancer-causing chemical,is formed inmany types of food cooked at high temperatures which had been become troubles for many people in world. FAO/WHO hasheld a consultation on health implications of acrylamide in food last year. By giving an example of “Acrylamide—InterlaboratoryStudy 2002” performed in Germany,the article tried to discuss something on veracity,accuracy and sensitivity for theseanalytic methods of micro acrylamide in food.

This paper set forth the necessity and formulation principle about the Storage Technical Criterion of Jujubes.Thetechnical main points of the Storage Technical Criterion of Jujubes were discussed in view of developing current situation of Jujubesproduction and marketing.

The traditional beer technics was Optimined in this papers. The volume of wort (12°P) and corn syrup (12°P)were mixed by 1:2,then 6 percent yeast fluid was added to pure, ferment at 10℃. A new kind of beer was produced. The tastewas clear fresh and pure, The color and luster was elegant. Finally the consumption of malt was decreased to 33 percent, and thecost of beer was greatly reduced.

Proteolysis of soybean protein could be processed to polypeptides for the function of nutrition and good living. Theformulation and characteristics were studied. The beverage product of soybean polypeptide showed a high quality.

The process of fermented bean curd was studied. The researching has been done to improve the quality and spiceof the fermented been curd, and its optimizing conditions were obtained. The technology of protein hydrolysis at low saltcontertration fermentation of the bean curd was finalized.

Dried xianggu mushroom are easy to mildew and to be insect pest and it contains pesticide and sulphur dioxide whichare harmful to the costumers health. In according to HACCP, the all hazard factors were analyzed and critical control point wereset up to dried xianggu mushroom, and then the quality of productions were improved by preventive measures.

In this paper, a new type of oral cavity spray dose has been studied by extracting ginger oil from ginger and extractingconcentrated liquid from green tea . By L9(34) orthogonal design, the optimum formula was determined with ginger oil 0.9g , greentea concentrated liquid 40g , xylitol 9g and emulser 0.1g , and the optimum sterilizing conditions, as 15 minutes under 85℃. The newtype of oral cavity spray dose has showed pure taste, preventing decayed tooth, cleaning oral cavity and the anti-syncope effect.