It is necessary to establish a mathematical model for microwave enhanced extraction because the yield of natural pigment is affected by average microwave output power, microwave irradiation time, solvent amount, crushed degree of pomelo peel, and so on. In order to take all factors into account, a mathematical model which keeps in touch with experimental data has been established by “Dark-Box” method. Then the experimental data is further regressed by computer and the coefficients of nonlinear equation are obtained.

The effects of high pressure (up to 800MPa) applied at room temperature for 20 minutes on minced beef color and myoglobin were studied. The results showed that color values L* increased, a* values decreased and the meat becoming grey-brown with the increasing pressure. Simultaneously, the total extractible myoglobin decreased and the proportion of metmyoglobin increased signifi- cantly when the pressure reached above 400MPa. Packaging of meat under vacuum could not reduce the negative effect of pressure on beef color. However, curing with NaNO2 could stabilize the meat red color prior to high pressure treatment. Beef discoloration through pressure processing might result from oxidation of ferrous myoglobin to ferric metmyoglobin, globin denaturation and structural changes. The former could be prevented by curing and forming nitrosomyoglobin before pressure treatment.

Orange pigment was extracted from Lilium brownii F.E. Brown var. viridulum Baker. Its solubility and the influence of light, heat, pH value and salt material to the stability of pigment aqueous solution were assayed. The result was that the pigment extracted from Lilium brownii F.E. Brown var. viridulum Baker showed a strong coloring function with high stability, so Lilium brownii F.E. Brown var. viridulum Baker was a new kind of natural pigment resource remain to be developed with good economic value.

The Rheology of cold water and hot water dissolving parts of Cassia bean gum was respectively discussed. The rheology of Cassia bean gum disssolved part in hot water was different in comparison with that dissolved in cold water.The results showed that the viscosity of Cassia bean gum was affected by its concentration, temperature, shearing, pH, freezing-thawing, salt-concentration et al. Cassia bean gum showed highly synergic with Xanthan gum and Carrageenan, but not synergic with Guar gum.

The opioid antigonist peptide was extracted from enzymatic hydrolysates of rice bran soluble protein isolated and purified by using SE-HPLC chromatography and RP-HPLC. The results from SE-HPLC indicated that the molecular weight of opioid antigonist peptide was 546Da.

The myosin was extracted and purified from Pasoas major (PM) and Semimembranosus proprius (SMp) of male rabbit, and effects of myosin concentration, pH, ionic strength, and heating temperature on the turbidity and solubility of PM and SMp myosin were studied. The results showed that concentration of the purified myosin was about 20～30mg/ml, the rate of extraction was about 1%. Four bands were observed in the purified myosin SDS-PAGE pattern, which were assigned to one myosin heavy chains (MHC) and three myosin light chains,with molecular weight of 205, 25.9, 17.8 and 13.8kDa, respectively. The results showed that the effect of myosin concentration on turbidity was linear. The turbidity reached its maximum at pH5. 5 and in 0.6mol/L KCl. The solubility increased significantly when pH value was greater than pH5.0. The turbidity increased and the solubility decreased with the decrease of the ionic strength. The turbidity increased with the increase of temperature under the same myosin concentration. PM and SMp myosin turbidity reached the maximum at 55℃ and 60℃ respectively. The solubility decreased when the temperature increased.

Coagulum firmness would affect on the quality of mozzarella cheese. Coagulum firmness corresponded to average coagulation time from coagulum addition to cutting the curd. Three firmness levels were tested. The coagulation time was set as 30, 40, 50min separately. This study compared the effect of coagulum firmness on cutting on Mozzarella cheese. A slow acid- producing culture was used. A longer rennet coagulation time (firmer coagulation at cutting) resulted in an increase in cheese moisture and cheese yield.

The properties of cross-linked esterification of sweet potato starch were studied with differential scanning calorimetry (DSC), scanning electron micrographs(SEM), and X - ray diffraction. The results showed that the gelatinization characteristic, granular shapes and X-ray diffraction patterns of modified sweet potato starches were clearly different from those of native sweet potato starch. The mechanism of modified granular sweet potato starch conversion was discussed.

To explore the effects of vegetative soy milk on AGE-BSA non-enzyme glycolysis in vitro and its active ingredient, 20g/L BSA and 80mmol/L D-glucose were incubated and vegetative soy milk, soybean isoflavone and genistein of different concentrations were added respectively. The fluorescent values were determined after the glycolysis systems were established for 90 days. The results showed that 100mg/ml vegetative soy milk or 0.1mg/ml soybean isoflavone could inhibit BSA non- enzyme glycolysis. The higher the concentrations of vegetative soy milk or soybean isoflavone were, the more remarkable the inhibiting effects became. Soybean isoflavone was more effective in inhibiting non-enzyme glycolysis than vegetative soy milk. 1μg/ml genistein could repress BSA non-enzyme glycolysis in vitro, and no differences were found between genistein group and aminoguanidin group. It was thus concluded that vegetative soy milk could markedly inhibit the reaction of non-enzyme glycoslysis while, the active ingredients were related with soybean isoflavone and the active ingredients of soybean isoflavone came from genistein.

The effects of some protein modification reagents on the activity of cyclodextrin glucanotransferase(CGTase) have been studied. That the enzyme was not affected by DIC, PMSF, DTT and Ch-T modification, suggested that guanido, hydroxyl, disulfide bond and mehionine residues were insignificant to enzyme activity. The enzyme activity was remarkably decreased after DEPC, NBS, EDC modification.The results indicated that carboxyl group, imidazolyl group and indolyl group seemed to be significant to the catalytic activity of cyclodextrin glucantransferase.

We briefly introduced the Texture Profile Analysis(TPA). And the textural parameters derived from TPA test were respectively explained in detail. We made TPA test on apple slices to investigate the influence of deformation rate and degree of compression on TPA test results. It concluded that deformation rate showed specific effect on the four textural parameters involved, but deformation degree had none.

The B.sutilis, E.coli and S.aureus were used as indicator-bacteria to study the mode of action of the extract of Eleocharis tuberosa peel (EETP) to prevent the growth of bacteria by mears of growth curve method and recultivating agarblock. The results showed: low concentration (0.1%～0.2%) of EETP could prevent the growth of bacteria while a higher concentration (0.4%) could kill the bacteria to certain degree. The observation under the microscope, phase showed that in the culture solution of bacteria with EETP, the bacteria density lowered obviously and their shapes also showed obvious changes.

The UF membranes of microporous hollow fiber were used to study the distribution of the membrane resistance in the process of extracting soybean oligosacchrides. According to the flux measured under different conditions,the membrane resis- tance of every part and its ratios of the part to total resistance were calculated. The experimental results showed that the different conditions of pretreatment and ultrafiltration would have caused differences of the membrane resistance. Less concentration polarization resistance would be expected for a better pretreatment, and total resistance could decrease correspondingly.

The stability and anti-oxidation effect of the red pigment extracted from Cerasus Humilis, a new natural food colorant, were studied in this paper. The results obtained showed that the pigment had different stabilities under different conditions. It was stable to the light, heat, common food addictive and metal ion except Fe3+ and Sn2+, but it was unstable to sodium benzoate, oxidant and reducing agent. It had strong anti-oxidation stability. When the pigment was used in soft drink and wine, it had good heat stability but poor light stability. And the additive level was between 0.05%～0.1% when its colorant effect was excellent.

Using fermentation method to manufacture Lentinula edodes wine was studied. Adjusting sugar content and acidity, would lead to fulfill fermentation. The optimum technique parameters and fermentation conditions were determined by orthogo- nal test. Brewing Lentinula edodes wine by strain domestication and low temperature fermentation and low temperature ripening technique, would produce pure flavor, body feeling and full of nutrition. This opened a new road for the use of Lentinula edodes.

A study was made of the effects of various clarification methods on pear juice physico-chemical properties and sensory evaluation indices. The experiments were carried out in a home-made microfiltration device with hollow fiber membranes ultrafiltration device and pectinase treatment. Results showed that: (1) The impact of aperture 0.2μm inorganic membrane microfiltration was not noticeable on the physico-chemical properties (soluble solids, Vitamin C, reducing sugar); the loss of pear juice volume was not big; the flavour and aroma of pear were retained better in clear pear juice. It was an appropriote measure for clarifying pear juice. (2) Since the aperture of 50nm inorganic membrane and hollow fiber membranes were too small, they were not appropriate for clarifying pear juice. (3) After the aperture 0.8μm inorganic membrane microfiltration and pectinase treatment, the turbidity value of finished product of pear juice was too high, and there were delamination and deposition in it after a not long time. They were not appropriate for clarifying pear juice too.

The reaction products between the common Tea Polyphenols (TP) and propiomic anhydride or palmitoyl chloride or oleinoyl chloride in ethyl acetate solution (with alkaline catalyst) were evaluated by the antioxidative activity and solubility in refined edible oil, while the Tea Polyphenol Palmitate (TPP) showed the best result. The optimized synthesis conditions through further studies were as following : TP/ palmitoyl chloride/alkaline catalyst N=1:3.0:2.5 (mole), TP/ethyl acetate=1:40(W/V), 40℃, 8h. Under there conditions the light yellowish product was obtained. Its yield was 85.24%, the Rancimat (120℃) Induction period (IP) was 290min whereas control refined rapeseed oil was 154min. The Protection Index (PI) was 1.89. The transparency, turbidity value and diopter were showing no difference between the oil contained 200× 10-6 TPP and the oil control. It was preliminary concluded by Electric Spray Ionization Mass Spectrum (ESI-MS) that TPP contained the mono-ester, di-ester of several catechins, and some non-reactioned catechins and palmitic acid.

Lipoxygenase was extracted from tomato fruits,and the optimal extraction conditions for lipoxygenase activity were discussed. Then lipoxygenase was purified by ammonium sulphate fractionation. The results showed that lipoxygenase was purified 3.4-fold,and the recovery rate of lipoxygenase activity was 84%. Then 9-hydroperoxides from linoleic acid were prepared by the purified tomato lipoxygenase. The product was detected by reversed-phase HPLC with diode array detector. The results showed that the method was easy to track analysis of hydroperoxides of lipoxygenase products formed from linoleic acid in short time.

Kefir grains, the conventional culture of kefir, were used in this test as culture starter for fermenting the mixture of soy bean and fresh cow milk. With the orthogonal experimental test, the optimum fermentation conditions for preparing soy kefir, a new kind of ferment soybean, were screened out. The ratio of soy and cowmilk as (8:2), addition of 3% inoculant 10% sucrose as the milk basis and fermentation under 25℃ for 14h, were the optimuim conditions for preparing the soy kefir with an acidity of 83°T and ethanil content of 0.26%.

The process of fermentation of tender corn by lactic acid bacteria was studied.The stability and flavor were studied on tender corn Lactic with acid bacteria fermented beverage by orthogonal design. The optimum process conditions were obtained; proportion of streptocous thermophilus to Lactobacillus casei was 1:1, pH value between 3.5～4.0, CMC added 0.15%, Xanthan added 0.1% and the proportion of milk of tender corn to cow milk as 3:2 with the variety of tender corn No.2.The beverage was produced through the fermentation of lactic acid with a result of pleasant sweetness and sourness unique taste appealing color rich nutrients and reasonable price.

The liquid culture of Cordyceps Sinensis mycelium was studied by statistical methods. The contrast experiment results showed that, glucose and corn powder were the adequate multi-carbon sources; yeast extract and soya flour were the adequate multi-nitrogen soures. Nutyitional ingredients and their adequate combinationins were investigated by orthogonal devices. The optimum ratio of the ingredients was studied by the central combination design. The result was proved by regression equation in theory and the optimum nutyitional ingredients formalation percentages were(%): glucose 1.23, corn power 1.5, soya flour 2.0, yeast extract 0.57 and malt extract 1.0 formalafion. The ratio of C/N was 4.8:1.

In this experiment several pigments and hesperidin were extracted from citrus peels, then hesperetin was obtained from hesperidin through acidic hydrolysis. The following activities were confirmed by antimicrobial effect assay:P2, P4 against Es.coli, Sta. Aureus;P1 against Penicllium;hesperidin (2mg/ml, pH4)against Es.coli, Sta. Aureus, Bacillus subtilis,Penicllium, Asper. Niger, Rhizopus and Mucors; hesperetin against Es.coli(weaker). The results revealed that the major antibacterial active components were alcohol-soluble pigments and hesperidin, however, the main antifungal ingredient was petroether-soluble pigment. Only at pH4, the hesperedin with synergistic acid became the major mould-inhibitor, but the hydrolyzed product, hesperitin had not any anti-mould effect.

The natural pigment extracted from the Eleocharis turerosa peel is a kind of safe, not poisonous and edible pigment. The systematical studies have been performed on the extracting conditions of the pigment from eleocharis turerosa peel. The optimum conditions were obtained by L9(33) experiment.This test also studied the effects of several kinds of food additives, metallic ion, pH value, sunlight, temperature, oxidizers and reductants on the stability of the pigment extracted from Eleocharis turerosa peel. These researchs provided academic basis for the use and exploitation of the pigment extracteel from eleocharis turerosa peel.

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

In this paper, the main hurdle factors and their possible interactive effects of the Chinese style mini-salami sausage, produced by modifying the western fermented sausage, were studied and the results showed that the major factor that guarantees the stability and the flavor of the product was aw. The minor factors were Pres., pH and c.f., and the other factors that might have some effects were Eh and F, and that these hurdle factors interacted in a certain sequence with different intensity at different time. Thus the CCPs that ensure the quality and sanitary safety of the product were suggested.

In this paper ,the multi-film microencapsulation of fish oil was made by the spray drying technique. The effects of the group and the proportion of the wall materials to the efficiency of microencapsulation were discussed. The optium technology of spray drying was determined by orthogenesis test.

The extraction of natural vitamin E from by-production of rapeseed oil deodorizer distillate was studied. The effect of the kinds of extractants, the extracting temperature, the concentration of benzyl alcohol, and other factors on distribution coefficient were examined by single factor experiments and orthogonal experiments, and some simple mathematical models were proposed. In the end, some experiments were done to validate the conclusion. The result showed that the optimal processing conditions of the extraction as follows: extractant: mixture of isopropyl alcohol and benzyl, temperature: 60℃, concentration of benzyl alcohol: 5%, the best concentration of vitamin E was 9.4%.

Aralia elata Seem was processed with vacuum freeze drying technique to produce the optimum drying time and production capacity through experiments of the temperature and the layer thickness. The active product showed high additional value, five to seven times higher than the common Araliamandshurica Maxim. Its appearance was pleasing to the eye. Its water- reconstitution was fast and its water-reabsorbing rate also high. It was a kind of ideal active dried product.

Using simultaneous distillation-extraction technique, the volatile aroma compounds of Jin-Hua ham were investigated by means of GC-MS. Several important meat flavor compounds such as (E,E)-2,4-nonadienal, 2-ethyl-furan and 2-pentyl-furan were identified from Jin-Hua Ham. Several compounds identified in this study have not had been previously reported:3- methyl-2-(2-oxopropyl)furan, 2-octen-1-ol, (Z)-Heptenal, methyl n-pentyl-disulphide etc.

A reverse-phase high performance liquid chromatographic method was established for the determination of daidzein and genistein. Waters Spherisorb? ODS2 column(4.6mm i.d.× 150mm, 5μ m) was used with a mixture of methanol- water (60:40, V/V) as the mobile phase and a detector set at 254nm. The calibration curve was linear(r=0.9984, p< 0.01) in the range of 0.05～20μg/ml of dadizein and was also linear(r=0.9978, p< 0.01) in the range of 0.05～10μg/ml of genistein. The recoveries of dadidzein and genistein were 91.72%～98.56% and 96.80%～98.60% respectively with the intra-day and inter-day RSDs of 1.30%、5.30% and 1.17%、3.84%, respectively. The pretreatment methods of different bio-samples were compared. It was found that ultrasonic treatment was the best among the three methods.

This paper introduced the different characteristics of several principal metabolites in different Kombucha strains. The kinds and quantities of these metabolites were different in different strains and in different formulafions. The conclusions were that the strain A22 had a strong ability of metabolitze glucose to acid. It could produce high quantity of D-glucaric acid 1,4 lactone, the main functional factor in Kombucha and other beneficial components such as gluconic acid, glucuronate and glucaric acid etc. The quantity of acetic acid was appropriate. So this strain was the ideal strain to produce Kombucha of the functions of relieving poison and resisting cancer.

Nowadays pesticide residues in foods were receiving more and more attention due to the vast use of pesticides. To improve the technique of pesticide residue determination was an important means to assay pesticide residue. Sample preparation was a time- consuming and fallible stage in the determination. Therefore improving the sample preparation technique could enhance the efficiency and veracity of the determination. This article was to review several sample preparation techniques such as solid-phase extraction, solid-phase microextraction, microwave aided extraction, supercritical fluid extraction and gel permeation chromatography.

This paper used RP-HPLC to assay the whole free amino acids in fruits of 4 Litchi varieties. In this method, OPA and FMOC were selected as pre-column derivatizing reagent, NVAL as Internal Standard, and DAD variable-wavelength as measure function. The results showed that the RSD% for RT and Ax/AI of Amino Acids was from 0.01% to 3.02% and from 1.19% to 7.82% respectively. In the present study , the reclaim ratio was as high as 92.21% to 114.24%, indicating that this method was appropriate for free amino acid determination in fruits of Litchi varieties. The main free amino acids of fruits of four Litchi varieties are Ala,Glu, Arg, Asp and Phe, which occupied 60%of total free amino acids . Among four Litchi varieties , the content of total free amino acids from high to low is Huizhi, Luomizi, Heiye and Guiwei.

A rapid simple ,convenient and highly sensitive determination method of asssaying Methionine was established in this paper. Methionine might be determined colorimetrically from the conversion of nitrothiobenzoate to 5,5′-dithiobis(2- nitrobenzoic acid) by chloramines-T remaining after oxidation of methionine to methionine sulfoxide by a known excess of reagent. The interference of amine acid especially amine acid, containing sulfhydryl groups might be effectively suppressed by reaction with DEPC. The method was applicable to large amount of methionine strains scseening.

Gelatin extracted from fish scale is not only a kind of nutritive food, but a prospective additive with higher safety used in food, drug and cosmetics fields. To get the gelatin , the inorganic substance(mainly hydroxyl apatite) in fish scale must be removed. The decalcification of fish scale was carried out in EDTA solution (decalcification agent). The process was monitored by titration. The method is exact and convenient to learn the decalcification rate and determine the terminal point during the decalcification process. The results of reproducibility and stability show that the method is feasible.

Through the research on the effect of different extractive reagents at detection of pesticide residues in tea, we find out an optimal method for the detection of pesticide residues in tea. For its simple and low-cost, the method could reduced pretreatment time and improve the efficiency.

Clenbuterol is a small molecular hapten that has immunoreactivity but hasn’t immunogenicity. It is coupled with bovine serum albumin by diazotization in this article. And the Clenbuterol_BSA conjugate is identified by ultra violet scan, SDS- PAGE and indirect inhibited ELISA .The results demonstrated that the Clenbuterol_BSA conjugate has immunogenicity which is good for next monoclonal antibody preparation and the research of ELISA kit .

This research studied the effect of casein hydrolysates of different DH (the DH of A, B, and C were 9.74%, 18.54%, and 24.02% respectively) on the lymphoproliferation activity and IL-2 release of mouse spleen cells. The results showed that sample B and C could promote lymphoproliferation activity and IL-2 release, while sample A had inhibitory effect on both.

From outward appearance and quality, the paper studied MAP techniques with O3 humidity-cool, vacuum cooling for Artemisia storage. It indicated that within the package the primary atmosphere 5% O2 and 10%～15% CO2, within jected O3 of high humidity for wormwood moisture content between 2.5%～4.5% before vacuum cooling could maintain quality well, and prolong storage period.

This paper mainly studied the quality variation of China Toona such as Nitrous salt, Vitamin C, Total sugar, Chlorophyl, Protein during the process of sousing and storing. The experiments proved that when soused by 10% NaCl solution China Toona had the best color, and can be stored for 50 days in normal condition. The content of Nitrous salt in soused China Toona changed curvilinear: rose in the first five days, and then went down steadily in the next ten days. After the twentieth day the content went down to 4.4mg/100g.

The purification, composition and structure of rice starches were introduced in detail in the paper. Physicochemical properties of rice starch were summarized comprehensively, including pasting properties (gelatinization and retrogradation), water absorption, solubility, swelling power and etc. Meanwhile, composition, structure and physicochemical properties of indica rice (long grain rice), japonica rice (short grain rice) and waxy rice starches were also compared in the paper.

Acquired antibiotic resistance in lactic acid bacteria (LAB) from food, was elucidafedas. LAB acquireoy actively or passively resistance elements from antibiotic resistant bacteria. The paper stated formative reason, transfer vehicle and transfer ways of acquired antibiotic resistance in LAB. seas to intensify peoples’ consciousness of avoiding antibiotic resistant bacteria.

Bacteriocins are protein or peptide complexes produced by some bacteria. They have a bactericidal or bacteriostatic effect on other (usually closely related) species. Bacteriocins are natural, low toxicity and could be digested in body by protease, they could be used in food industry. For example, one of the bacteriocins, Nisin , has been widely used in food industry. This paper discussed the classification and the synthesis of bacteriocins, and the differences between bacteriocions and antibiotics. This paper also discussed the future application of bactericins.

The application of sulphite in food industry has existed for a long time and showd a prosperous future in our daily life. However, with the further research of sulphite as food additives, but toxicity has been concerned from the aspects of food safety. This paper assessed the function of sulphite, and reviewed the methods of using sulphite in food processing, security considerations and limit levels of application.

In order to teaching more knowledge and techniques to students about microbiology detection for food safety and quality discipline, teaching idea and teaching methods having been reformed constantly in our teaching practice. Students views are widened, the status and uses of this course in specialty knowledge system are known by them. The measures that have taken in teaching practice are as follows: Some parts of contents and new knowledge has been increased and appended by using multimedia and other modern teaching methods in less number of period. The number of experiment period is guaranteed to do more experiments. Requiring students to develop the excellent characters of scientific research, study and experiment under the strict and standard trainings. For adapting the course to the new modern medicine model, part of related knowledge is added. Guiding students not only pay attention to the front part of the subject, but also add the new knowledge and know how to take them.

The effects of blanching、hardening、sugar-dipping、sugar- and kill were studied on the processing technology of cherry -tomato can. The results showed that blanching at 105℃ for 1 min, harding by 3% of glucono-delta-lactone for 4h,vacaum- soak by 25% sugar, 0.8% citric acid, 0.3% cmc-Na for 6 min and kill 0.5h at 100℃. The cherry-tomato can showed that it is nutritious and good for health function.

The effects of color protection agent, enzyme, clarifying agent, stability, stale fermentation management on the quality of pear white wine were studied, by using biology technology. A suitable fermentation process was determined in the article. The results showed that high quality white wine could be produced by ostimum techniques such as; H2SO3 50～70 mg/kg +10 mg/kg VC +1g/L citric acid as color protection agent, 0.015% Smash enzyme at 20～25℃, 0.06%GY-Ⅰ and NLG added respectively as clarifying and stabilizing agents, heated 3 seconds at 90℃ and 7days at -5℃ in the second subsider treatment.