To investigate soluble polysaccharide of Chinese tallow leaf, a glycoprotein was extracted and isolated from Chinesetallow leaf. The glycoprotein was purified by Sephadex G-100. The average molecular weight of the glycoprotein was 53000.Quality ratio of saccharide and protein was 94:6 using sulphuric acid-phenol method and amino acid analysis. PC and TLC ofthis glycoprotein indicated the saccharide component that consisted of galactose, glucose, rhamnose, arabinose, xylose with themolar ratio of 25:24:18:31:2 respectively. Amino acid analysis of this glycoprotein showed that Gly,Ala,Ser etc. were mainlyneutral amino acid constituent. The characteristics of the glycoprotein by IR analysis showed the typical absorption ofpolysaccharide and indicated the presence of α-glycoside linkage. The β-Elimination reaction demonstrated the existence ofO-glycoside linkage in this glycoprotein. At the same time, the antioxidant activity was also investigated. This was a glycoproteinof hybrid neutral polysaccharide with hydroxyl radical scavenging activity.

The Galacturonic acid residues in Cp-2-B were reduced by Taylor method to be Galactosyl residues using deuteriumindexed reducing reagent NaBD4, and then subjected to methylation treatment and assayed by GC-MS. The results suggested thatthey contained non-reducing terminal, 3-O- and 4-O-substituted galacturonic acid residues, indicating the presence of three kindsof galacturonic acid residues in Cp-2-B. NMR analysis was also supported this conclusion. Additionally, The actions to thecrude pectinase and endopolygalacturonase suggested that Cp-2-B had no consecutive region of (1→4) linkage Galacturonicacid residues.

The characteristics of Oyster catalase and Tegillarca granosa catalase were compared.The results indicated that theirpolyacrylamide gel electrophoresis bands were shown at the same location,and their relative molecular quanlity were about 230kD.Both enzymes contained four subunits.The temperture affecting enzyme activity was the same.Both enzyme activities weredecreased obviously when the temperture was at 50℃.Both enzymes optimum pH swere from five to eight.But Oyster catalaseenzyme activities were decreased obviously in acid or alkali.

During processing fruit and vegetable, the combined treatment of high-pressure jet and medium temperature cancontribute intrinsic colour, flavor and good quality to processed food, which will thus be extremely helpful in the field of foodproduction. Based on the impulsed pressurization brought by continuously high-pressure jet, the effects of the processing onthe peroxidase (POD) activity in wax gourd juices are discussed in this paper. Results show that the processing conditions suchas pressure, temperature, ambient pH value and treatment time can influence greatly the POD activity. POD can be inactivatedunder the pressure of >50MPa or the material temperature of 35℃ and 55℃, while this enzyme can be activated under <40MPa or the material temperature of 45℃. When the temperature of raw material is 35℃, the pressure is 20MPa and the treatmenttime is 4min, the acidity of pH 2.99 can inactivate subtotal POD, while the effect of pH 4.96 and 5.96 is contrary. In addition,POD is activated in the beginning, and then is inactivated gradually along with lasting of the treatment time. And the higher thepressure is treated, the shorter the processing time used to inactivate POD.

An investigation was conducted on the stability of pigment from sweet potato under the treatment of heat, light andpH buffers. The content of flavanoids and their free radical scavenging effect were also examined. The results showed that thepigment was more tolerable of heat than light, and it had a high content of flavanoids of 252.8 mg/kg, the quenching ability of thepigment extract was significant.

Aspergillus niger has an important use in food and medicine industry.It has some harmful effects grain and oil andalso secreting toxin to cause skin cancer.The growth of A.niger could be inhibited by Lisea cubeba oil.Our studies aimed atinvestigating effects of this natural essential oil on A.niger in the scope of cytology,to provide the theoretic and experimental basisfor the exploitation of Lisea cubeba oil.

C1-B941 is a transketolase mutant of Bacillus subtilis., which is differentiated remarkably with the parent strain C1in the characteristics of cell morphlogy and metabolism. The results showed that: not utilizing pentoses; or weakening thecarbohydrates such as D-glucose utilization or inhibition interaction on carbohydrates ; source there would be defects in synthesisof aromatic amino acids, chains formation during exponential cell growth; and lowering of sporulation capability; It was possibleto accumulate D-ribose in the ferment medium, so as to make the fermented liguid useful in a lorge scale.

Emulsion activity and emulsion stability of MPP is similar to soy protein .The ability of emulsion for solid fat byMPP was beffet than isolated soy protein. Adding MPP into ECMP (Emulcified Cominuted Meat Products) could yield moreproduct with improved texture than adding isolated protein. This functional property of MPP might be related to the solublepolymor formed by protein molecules.

The thermal stability of hydroxypropyl-β-cyclodextrin was examined by differential scanning calorimetry (DSC). Byeither the Kissinger’s equation or Ozawa’s equation, the activation energy of thermal degradation of hydroxypropyl-β-cyclodextrinwas found to be 168.1 kJ/mol and 169.3 kJ/mol respectively. The results were in good agreement. The preexponential factor (A) was4.546×1019 according to method of Ozawa. The enthalpy change was 173.77kJ/mol and entropy change 0.2853kJ/mol•K.

Nitrite-free or low nitrite curing system about meat is a topic which is worth studying. The research was done usingbeef as material, uses monascorubrin, ascorbic acid, citric acid, disodium EDTA, ethyl maltol as additive, the nitrite-free and thelow nitrite curing system consisted of above additive respectively and beef were determinated by different analysis instruments.Comparing the 16 samples designed by orthogonal experiment of L16(44) with the check (with 156×10-6 nitrite), the resultsshowed, these samples with using the nitrite-free and the low nitrite formulas, in color and fresh aspects may achieve and surpassthe index which the comparison can achieve, also the residue level of nitrite-free curing agents preparation samples is lowerremarkably than that of the comparison, but the residue level of nitrite using the low nitrite (30×10-6) curing agent preparationsample isn’t different from the comparison. Moreover, because of the degree difference of heat processing has caused the myo-protein different denatured degree, in general the color and other characteristic were affected. Therefore, as processing curing beefproduct, should according to being heated parameter differently to select curing agent.

In this paper, the energy and electronic structure of the flavanol compounds including afzelechin(AC),catechin(CC)and gallocatechin(GC) have been calculated by using molecular mechanics and quantum chemistry methods. The structure stabilitiesof flavanol compounds isomers and reactive activities of phenolic hydroxyl of flavanol compounds have been discussed. The energychange and electronic structure change in the reactive process of the flavanol compounds dehydrogenation oxidation produced freeradicals and like-quinones compounds have been calculated. Based on the calculation results, the antioxidative activities sequenceof flavanol compounds have been explained. According to energy, electronic structure and reactive activities of flavanol compoundsthe theoretical expositions have been provided.

Research on hydrolyzed whey protein by a lcalase was studied.Using orthogonal experiment to get the optimumenzyme hydrolysis technology conditions,the results indicated the optimum hydrolysis conditions were [E/S]=5%、T =60℃、pH = 8.0, and DH=21.6%. Ion exchange tehnology was used to remove salt from hydrolyzed whey. The ratio of desalination was77.1% and protein yield 81.8%. The hydrolyzed whey DH was about 90% near the isoelectric point and the DH was over 94%after sterilization.

The factors were studied which influenced elution curves of amino nitrogen on LSI-1010 cation exchange resin.Theoptimum conditions were determined. It was shown that the eluat especially its concentration, flow rate and temperature wouldinfluence elution curves of amino nitrogen on LS-1010 cation exchange resin; The optimum parameters were: 4% HCl,2BV/h and20℃.The aim of saving the eluate could be achieved when it the eluate was regenerated after 4 cycles of treatment. The efficiencyof eluate reclaim was above 80%.18BV of the eluate could be saved.

The technology was studied on preconcentrating α- tocopherol from deodorized distillation of soybean oil by ureainclusion method. Single factor and orthogonal experiments were conducted to obtain the optimum conditions of urea inclusion.As a result, the optimum technology parameters were obtained.

A Lactobacillus acidophilus mutant was obtained by ultraviolet radiation, which could transfer linoleic acid toconjugated linoleic acid. The optimum conditions were as follows: reaction temperature 35℃, pH 4.0, incubation time 48h, andthe proportion of linoleic acid and culture medium 1000mg:100ml. About 38.1% linoleic acid was transferred to conjugatedlinoleic acid under such conditions. The yield of conjugated linoleic acid could be improved by Na+, Fe2+ and Mg2+, while inhibitedby Hg2+, Co2+, Cu2+, Mn2+ and Fe3+, taking the concentration of 1mmol/L. The yield of conjugated linoleic acid was also enhancedapparently by ultrasonic treatment.

Yeast with fast growth rate and easy commercial process has been selected as the test strain. It used molasses as theculture medium.Through fermentation technology,both the pilot test of 3m3 fermentation tank and the process test of 12m3fermentation tank were performed. At the end of fermentation,the iron content of high-iron nutrient yeast was 1061.00mg/kg andprotein content over 51.90%(w/v).The yield of high-iron nutrient yeast was 2.54%(w/v). Scientific process parameters wereobtained.The nutrient value of high-iron nutrient used as food additive was discussed.

By means of the mechanism of nutriology and biochemistry reaction, a kind of new pearl health drink was developed.The pearl powder was the chief component and the other favorable biochemistry materials were the secondary components.This kind of drink could be promptly infused.That is, the pearl powder could be dissolved into clear liquid immediately whilethe solid state of protein,calcic salt and multiple microelements were be converted to dissolvent molecules to be absorbed by humanbody.It contained some health materials such as vitamins,medicinal enzymes and others.It was of medical, nutritious and healthvalues so as to improve the added value of pearl and extend a new pearl product development.

In this paper,the thermotolerant bacteria was isolated from apple juice concentrate and incubated with Kirin-mediumacidified with malic acid.The growth and physiological characteristics of the three thermotolerant bacteria strains ATB-1, ATB-2 and ATB-7 were studied.These thermotolerant bacteria showed as non- single form of bacterium, but a polymorphouscommunity of bacteria.They can grow in a temperature range of 25℃ to 50℃ and pH range of 3.0 to 6.0,and the optimaltemperature and pH range for growth are 40℃ to 50℃and 3.0 to 4.0 respectively. Their spores were fairly heat resistant, andthe D90℃ value of the spores of ATB-1, ATB-2 and ATB-7 is 10.4,19.8,26.5 minutes respectively as estimated.

The experience was conducted with solid pumpkin (Cucurbita moschata Duch) as material and produced nutritiousbeverage from glucose removed by edible fungi submerged fermentation. The optimal ferment condition were(1)syrup ofpumpkin juice 20%;(2) Ganoderma lueidum L203PDA liquid inoculums, inoculums size 1:10; (3)ventilation rate 1:1.5. fermenttemperature 26±1℃. After 72h of fermentation, the filtrate was concocted into glucose deficiency beverage. The productioncontained many kinds of amino acid, and the nutrient effects on the diabetic mice were also manifested that it could reduce theblood glucose, or prevent from rising of blood glucose.

The effects of various factors to produce of transglutaminase by L-18’ were studied. On the base of single factorexperiments, the optimum conditions for liquid fermentation were found to be: pH 7.5 , 30℃,the proper starter age 48 hours andproper inoculating amount 1%(v/v).The components of medium were: 0.8% glycerol, 0.4% tryptone, 0.6%yeast extract, 100×10-6 CaCl2, 500×10-6 K2HPO4 , and 0.1%Tween40. The transglutaminase activity reached 1.623U/ml.

Rice wine, a traditional local product in Xiaogan of China, contained a great amount of rhizopus strains, rich inmiroorganism enzymes.Is had a flavor of genuine mellowness and slight sweetness.In production,the quality of its strains wasso unstable that the initial isolation and identification of the strains were needed.13 quality strains were screened out of 36 speciesfor the culture of quality yeast so that stable high-quality products could be obtained all the time.

A special dish has been made from leaf mustard of distinguished pungent flavor. Its commercial processing was basedon traditional family cooking. This article introduced the processing: the leaf mustard was washed, chopped,blanched in waterat 90℃ for 2～4s and vacuum packed to produce pungency at 25℃ for 5～10h. Then the package was pasteurized at 90℃ for10min. Blanching treatment, low NaCl ingredient,and comprehensive antiseptic treatment of the final product were the criticalpoints.

The production of Ganoderma lucidum into Chinese pharmaceutical-edible product has been studied by submergedfermentation.The cultural medium has also been optimised by response surface methodology(RSM).The results showed:Dioscorea opposita and Euryale ferox were good carbon sources, Nelumbo nucifera and Coix lachryma-jobi were good nitrogensources.The optimised cultural medium was glucose 2.1%,Dioscorea opposita 3%,and soix lachryma-jobi 1.96%,and the dryweight of mycelia reached 2.05g/100ml.

The adsorption rate of nisin to Lactococcus lactis subsp. Lactis SQ80 at different pH conditions was studied. AtpH 6.5, it was 91.5%, the biggest one, but at pH<3.0, nisin wasn’t adsorbed at all. By changing pH , SQ80 cells could adsorbor release nisin selectively. The efficiency of isolation and purification was high. HPLC showed the single peak.The spelifil activityof nisin was increased 75 fold with a yield of 58.2%.

The effect of active carbon on theβ- mannanase of Bacillus subtilis was investigated. The results showed that carbonwas found to be very effective for decolorizing crude beta-mannanase. The conditions of using 3% carbon, treated at 50℃ andpH 6.5 for a duration of 2h were optimal for decolorizing and purifying the enzyme. Under these conditions, the enzyme couldbe purified by 3.77±0.15 fold with a yielding recovery of 86.19%±2.99%.

In this paper the technology of the CO2 supercritical fluid extraction of the oil from camphor tree seed were studiedin the lab. The effects of the pressure, temperature and flowing rate of supercritical carbon dioxide on the process of the extractionwere investigated. The results showed that the optimal conditions of the extraction were 40℃, 20MPa, 120min and the flow rate35kg/h. The yield of oil extracted from camphor tree seed was over 94.3%

The scale of optical rotation of 16 kinds of honey after blending sugars including sucrose,fructose,syrup and invertsugar,were determined. Applying the principle of mathematical statistics, a series of regression equations were gained. Thestatistic analysis results showed that there was a quantitative relationship of linear function between the mixed concentration ofsugar and the scale of optical rotation of honey sample, which could supply a new effective method for inspection of honey quality.

The multiple standard addition method has been used in determinatiom of iodine ion in ISE linear response range. Assayin multiple standard addition has provided enough data for resolution of nonlinear equations.Through least squares and iterationmethod, the response slope of electrode and iodine ion concentration of sample solution could be calculated rapidly by computer.

This paper illustrated a new method of catalytic fluorescence determination of trace Cu(Ⅱ) in foodstuffs.In pH8.2～9.2 NH4-NH4 Cl buffer medium the reaction of Cu(Ⅱ) to Rh B and H2O2 took strong catalytic effect to quench the fluorescence.Being quick and easy to operate,the method showed extremely high sensitivith,with the detection limit as 4×10-12g/ml and thelinear range as from 10-11 to 10-6g/ml.The reagent was stable with small consumption.The relative standard deviation for determiningtrace Cu(Ⅱ) in the five kinds of foodstuffs was less than 5%,with a recovery rate between 94.1% to 103%.

Chitosan was used to replace the substrate M.Lysodeikticus to determine the enzyme activity of lysozyme.It showedthat the optimum temperature and optimum pH were 55℃ and 4.5 respectively and it was accordant with the lamber-bier lawwhen the enzyme concentration was 0～4.5U/ml.The regression equation is Y=0.2173X-0.0114 with linear correlationcoefficient as 0.9989.

The product of black bean using the techniques of the mineral chemical elements gathering, converting, germinatingand fermenting was experimented by animals to discovers the function of product powder of black bean to lower blood-fat in therats of high fat model serum of TC, TG and LDL-C. The result difference between the model group and control was significant.

Objective:To observe the effect of carotenoids on the DNA damage of breast cancer cell of MDA-MB-435S.Methods:The breast cancer cells MDA-MB-435S were cultured with carotenoids in vitro.The DNA damage of breast cancercells was determined by the single cell gel electrophoresis assay.Results:β- carotene and astaxanthin could induce the DNAdamage of breast cancer cell-lines MDA-MB-435S and show dose-response and time-response relationship.Lycopene couldinduce the DNA damage of breast cancer cell-lines MDA-MB-435S,while canthaxanthin,zeaxanthin and zeaxanthin dipalmitatecould not induce the DNA damage of breast cancer cell-lines MDA-MB-435S.

To observe the effect of nutritional breakfast on nutrition status of pupils,and imprve the breakfast processes,a surveyof nutrition status was conducted among 1000 pupils in Shenzhen after providing nutritional breakfast for two years.The resultsshowed that the intakes of protein,fat,carbohydrate,retinal,riboflavin,ascorbic acid,and calcium were increased by supplying thebreakfast.The increase of average body high and weight was quicker than that of control.The incidence of malnutrition andanemia was reduced.

The main types, harming properties, and prevention & cure techniques for diseases in storage of "Dongzao" jujubewere studied systemically in the paper. The softening and decay disease ("Jiangbao" disease) was studied qualitatively byseparating, cultivating, and back-inoculating of the pathogenic bacteria whereas the damages were most serious in storage of"Dongzao" jujube.The effects on the development of pathogenic bacteria of softening and decay disease during storage at differenttemperatures were also studied.The optimum conditions of the prevention and cure techniques on main pathogenic bacteria instorage were studied and the medicament and dosage concentration were determined.

‘haohui’peaches (Prumus persica Batsch)were treated with 1,10 and 100μmol/L methyl jasmonate (MeJA)vapor respectively at 20℃ for 24h before stored at 0℃ for 35d.The untreated fruits developed chilling injury symptoms after4 weeks of storage,as mainly evidenced in increased fruit firmness and reduced extractable juice,referred to leatheriness.Thetreatment with 1or 10μmol/L MeJA has promoted normal ripening and softening,maintained higher levels of extractable juice,total soluble solids(TTS),reducing sugar,total sugar,titratable acidity,VC and improved color development,thereby prevenedchilling injury symptoms development and maintained edible quality.MeJA treatment has also reduced fruit weight loss anddecay incidence.

The experiments have studied physiological and bilchemical change on banana packed in LDPE bags with differentthickness and stored at room temperature about 20℃.The thicknesses of LDPE bags respectively were 0.022mm、0.028mm、0.037mm and 0.061mm.Through analysis on weight loss、peel color、firmness、revert sugar、starch and ethyleneproduction,it proved that by comparing the four types of bags,the one with 0.061mm thickness could better usefully postponethe storage life of banana.

The effects of exogenously applied 1-MCP on physiological and quality changes in harvested apple cv.Fuji fruitswere investigated.Treatment with 1or 2μl/L 1-MCP significantly inhibited the senescence process of harvested apples,asmanifested in low levels of ethylene production and respiratory rate butin high levels of VC retaining and total soluble solidcontents.In fruits treated with 1-MCP,low levels of PE and PG activity were detected,the degradation of protopectin was inhibited,and fruit firmness was maintained at higher level in comparison with control fruits.The experimental results suggested that 1-MCPmight delay fruit senescence by inhibiting ethylene production,thereby keeping better quality during ambient temperaturestorage.

In certain conditions, by the respiration of the product itself and the permeation through the plastic films, this productcould spontaneously control the concentration of oxygen and carbon dioxide in the storage preservation bags. According to thelinear relationship, the equation between the concentration of oxygen or carbon dioxide and thickness (D), area (A), storagen (w)has been established. The storage preservation bags, which have been designed according to this equation, could preserve leek-balt perfectly as long as 90 days, containing of VC, and chlorophyll with edibility rate satisfactorily.

As a new micro-analysis technology,Bio-chip has been visualized as the form of 21st century.The fundamental theory-molecular biotechnology and micro fabrication technology was described in unison. Present research situations of gene-chip、protein-chip and lab-on-chip were reviewed.Prospective appliation in food field was discussed on food toxicology food hygieneanalysis、food nutrition mechanism on molecule level、mezzanine selection and efficacy study genetically modified food assay.

Immune milk is a kind of new concept health promotional food.The definition,biologieal active constituents(elements)and health promotional functions of the dairy products, as well as the correlative colostrums products were introduced.The historyof research works about immune milk, the recent domestic and foreign studies and exploitation on immune milk produets werereviewed in the article.Since 1993, some Chinese scientific researchers have been engaged in the studies,notable achievementswere obtained,and semi-commercial immune milk products were produced.However,the immune milk products made in Chinahave not been seen in the market yet,whereas several brand bovine colostrum produts made in the country have become availablein Chinese dairy market.Nevertheless the imported immune milk products (e g from Stolle Immune Milk Company of America)have new been avarilable also in big department stores in quite a few metropolises.It was believed that immune milk and itsproducts would be prosperous in Chinese incoming dairy market.

The paper mainly introduced the distribution, the growth behavior, the valuation on nutrition and pharmacologiy,the health function and the application of Portulaca oleracea L. It also illustrated the prospecive development and the problemsto be solved by certain measures.