Konjac Glucomannan was denatured.I nfrared(IR)spectroscopy,scanning electron mi croscope(SEM)and image digitization processing e ts.were used to investigate the memb rane -formed mechanism and mechanic al properties of membrane and to observ e the surface structure of membrane.Compared with the un-denatured Konj ac Glucomannan membrane,the denature d Konjac Glucomannan membrane showe d better properties of tensile stren gth andfolding endurance.The surface homogeneity of the denatured Konjac G lucomannan membrane was improved.

Tracemetals inoils areanimportant factorofoils’ oxidizationstability.Toevaluate theeffectoftracemetals(Cu?Fe?Coetc)to the quality of CTCBE,trace metals were determinedby ICP -MS,and several antioxidant effects were compared with oven method.The r esults showed that most of these meta ls in CTCBEwere lowconcentration,b ut active Cu?Fe were of highconcentration.CTCBE was easily oxidized.Metal combination Na 2 (EDTA)and lemon acid could defer oxidation,andthey hadbetter effect if composed of antioxid ant.

Activeoxygenplaysanimportantroleinmedicine,foodandcosmetic.Toavoidthedamagebroughtbyactive oxygen,it’ s necessary to develop safe,efficie nt antioxidative agents.Lowmolecu lar weight chitosan(LCTS)andits complex with LaCl3.nH2 O(LCTS -La(Ⅲ))were prepared.the activities of LCTS andLCTS -La(Ⅲ)for eliminating were invesitgated.Both of the above compounds showed excellent ability for scanvenging O2,and the activity of LCTS -La(Ⅲ)was higher than that of chitosan.Fro mthe result of Na2S2O3-I2 titration,both chitosanand LCTS -L a(Ⅲ)expressedgoodantioxidative activ ity to lard.

Antioxidative effect of ethanol extract of propolis(EEP)on lipid peroxidation of colza oil wa s studied.The results showedthatEEPcouldinhibi tthereactionoflipidperoxidation ofcolzaoilsignificantlyandreduceits acidvalue.The antioxidative effect of EEPon colza oil was bigger than butylated hyd roxya nisole(BHA)and tocopherol.Propolis was a kind of natural and safe antioxidant.

It is necessary to lower water activity(Aw)in low -sugar preserved fruit down below0.65to keep it’ s quality upto 12-months.In order to determine the relationshipbetween t he water -affinity substances,such as citric acidandpropylene atdifferentconcentrations onthe Awinlow-sugar pre servedfruit,the capacity ofcomposite water -affinitysubstances tolowerAwinlo w -sugarpreservedfruits,andtheeffectofacertainwater -affinitysub stanceonthe Awinpreserved apricot and preserved haw.

The scavenging effect on active oxygen radicals O2 of bitter components of Humulus Lupu lus L,Ribes jenczewkii pojark,Cydonia oblonga Mill,Ficus Carica L,Morus Alaba Lwa s studied by single sweep oscillopolarog-raphy.Superoxideanionradicalwas producedbytheautoxidationofpyro gallol.Thespinadductcouldbedete rminedby single sweep oscillopolarography.Inseries of bitter components,α-acid,β-acid,hop extracts andtetra hydrog en iso -α-acid(THIAA)showedscavengingeffectonO 2 .ThescavengingabilityonO 2 was intheorderofthefollowing:THIAA>α-acid>hop extracts.In other natura l products,the scavenging ability o n O 2 was in the order of Ribes jenczewkii pojark>Cydonia oblonga mill>Morus alaba L>Ficus carica L.T heir IC 50 values were calculated respec-tively.

three vegetable oils of rapeseed?sesame and cornwere processed by mic rowave heating and conventional heating incomparisonwithunheated samples.Itwasalsoexaminedrespec tivelythevalueofAVandPV,inorder tostudy the effect of special vegetable oils quality by microwave heating.At the same time the heating quality of those special vegetable oils added VEwas discusse d.

Inthis paper,thetechnologyofextr action?thephysicalandchemicalpropertie s andthestabilityofanatural foodpigmentfromLitseacoreanawerestudied.Bytestingthespectrumpr operties ofthepigment,theeffecto fpHvalue?temperature?illumination?different metal ions and food additi ves onstability of the pigment were m ainly assayed.The results showed that the pigment melt ed in water.The extraction rate of th e pigment was higher by using macrore ticular resin.The colour and spectrumproperties of the pigment were different i n the solution of different pHvalue a nd metal ions.(The ABS of pigmentwas increasedbyth eCa 2+ andFe 2+ ,onthe contrary,itwas reducedbyth eother metalions.)But the opigment was stable for temperature variations and could resist t he effect of slight illumination and some oxi-dizer.So,according to the above results,the red pigment fromLitsea coreana was a kind of natural food pigmen t which could be well developed.

Scientists have highly attached imp ortance to lysozyme because of its extensive use in the pharmaceutical andfoodfields.Isolationandpurif icationoflysozymefromheneggwhit ewas.studiedbyusingaffinitychro matographyin the present test.The effects of different pHvalues on clution and purifi cation effects of lysozyme were stud ied on the lysozyme ’ s yield,activity and purity aspects.

Kudzu Starch was hydrolyzed by usingα-Amylse,prepared malto dextrin.The effect factor of dextrose equivalent (DE)of kudzu Starch was discussed.The re lationships DEand hydrolysate solu bility was researched,The viscoelastic behavior of hydrolysa te was found.The result indicated th at hydrolys speed and DE increases along with content ofα-Amlyse increasing.At the experime ntal temperature range,hydroly speed and DEincreases along with temperature arising.Hydrolysate s olubility becomes large while the DE increases.The solution of DE11.52a nd DE20.21is Newtonianfluid,after th e solutionwas depositedone hour,th e former change dilatantfluid,butthe latter is unchange.Theconclusionintherese archwillprovidetheoryeticalbasis andpracticalreferenceforadvancedproduction of Kudzu Starch andextend application.

Usingwater as thesolvent,naturalp igmentwas extractedbymicrowaveir radiation.Theresults showedthat microwave could more effectively di sintegrate the tissue of pomelo peel,improve the extraction efficiency of natrual pigment and obtaina product with hig her purity incomparisonwith the tra ditional heating method.

Kalimeris indica samples were dried by using the following drying processes;hotair drying(52,56or 60℃at1.5m /s)or microwave drying(at150W,225W,or 300Wpower).The drying of Kalimeris indica took place in the falling rate ofdrying time withresp ectto increasing temperature.InMW drying higher drying rates were obse rvedat the higher power level.These results sh owed that the drying time of Kalimeris indica sample was shortened from 200～400min by hot air drying to the 5～8min range when dried by microwave energy.Microwave for dring Kalimeris indi ca was better incolour withthe highest rehydration property.

The puffed pure sweet potato was of poor quality.Suitable starch was addedto notably raise puffing degree and improve quality.This paper dealt with general high temperature puff ing system to,investigate the ingre dients potato,cassava,sweet potato or corn starch used in sweet potato puffing to study the effects of puffing degre e and the quality ofsense organs.Result show edthatwhen,starchwas addedaround40%sweetpotato puffing quality was best.Differentoffects ofpuffing degree were observedintheorder as differe ntstarches ,potato starch>cassava starch>the starch of sweet potato >cornstarch.

Thejuicebeer was preparedwithfrui tjuices takenas oneofrawmaterials,throughfermenting bybeer yeast underlowtemperature.Theresultsshowedthattheratioofmaltjuicesto fruitjuicesin6∶1tofermentewasbetter;andthat alcohol3.0%(V /V),sugar5.5 0 BX,pH4.4inthefinalproducts could helpobtainpleasantmouthfeelinaffectingthe quality of fermented juice beer.

The optimumextracting conditions offlavonoids fromHoneysuckle were s tudied.The results were:60:1of40%ethanoltodousethedriedHoneysucklefor24hours,andultrasonictr eatmentlastedfor45minutes.Theex traction of flavonoids was as highas 16.91%.

The processing technologyon a chyle-state food of high -quality protein was studied and prepared.Its optimal formula and optimal technic el conditions were selected.Aimed a t people s high -quality protein deficiency status,especially when the crowd being apt to lack high -quality protein,a protein -supplement food was made of chicken breast meat and soybean.It w as tasty,functional,convenient an d salable.

In this article,methods of extracting crude proteinwere studied.Besid es,the various contents of protein,amino acid,fatandthe like inthe cru de proteinwere also determined.The selectedmethodwouldnotonly incre ase the addedvalue of the product but also re duce the pollution,andhence was goo d to the environment.

In this article,we have make an exten sive study on the optimumtechnological conditions of Kefir grains fromthree factors affecting its pro liferation in orthogonal experimen ts.This research also has Shown grea t theoretical andpractical significance on the sp eed &purging of proliferationof Kefir grains of eachgeneration.

The processing technology of goat yoghurt was studied.The results showe d that the goaty flavour could be eliminatedbylacticacidbacteriaf ermintation.BothL.acidophilus andStr.thermophilus weresuitableforgoatyoghurt making.When goat milkwas inoculate d with3%culture starter(L.acidophilus:Str.thermophilus=1∶1)andadded with9%sugar,the quality of goat yog hurt was better.

wild strains of moulds were selected from23soil samples.Among themthere were10strains exhibiting higher sallharification effecfon s tarch.It was pointed that the enzyme activity of A -4(2),C and E6 had reached the highest activity,i.e,1125.2,825.1and825.1respectively,By inducing mutation c -strain withultraviolet ray ,two positive great mutationstrains c (1) andC(5) were obtained.Incomparisonwith th ose before inductionof mutation,th e activity of raw -starchsaccharifying enzyme (R?S?S?E)in C (1) was increasedby27.3%.In the same condition,the alcoholicdegree hadincreasedto22.4%.Bythealcoholicfermentationtest ofrawstarch,as inC (5) ,theactivityofR?S?S?Ewas increased by12.1%andalcoholic degree by5.97%.

By the methods of ionexchange,separation and biochemical extraction etc.the algin in kelp could be changedintotheliquidofsodiumalg inate withthefunctions ofqualityi mprove andstrengthener.Thenitwas usedinthe fermentation process of yogurt to im prove the fermentation physiology c onditions and productive functions of lacto-bacillus,and to produce the kelp yog urt,a product superior to the common yogurt in flavour,taste,and functions of nutrition andhealthcare etc.in pro duct quality.

Therawpolysaccharidecontainingpolysaccharide51.4percentwaspreparedthroughextrac tinginhotwater and separating by alcohol fromfruit body of tremell aurantialba.It was used as a food additive to improve the quality of breadbymixingwheatflourwithther awpolysaccharideandmakingbread.Theresultshowedthatthepasteprop ertyand thewaterabsorbingcapacityofthedoughwereimproved.Volumeofthebre adwas increased.Thebread’ s waterholding capacity became higher.Moreover.T he breadthus made was also healthy.

The article studied throughorthogonal experiment,the effect of Nisin?complex -phosephate?sterilizing temperature on the shelf life of disinfectant milk.The result showed that the shelf life of disinfectant milk could last-twenty -one days if Nisin’ s density reached200ppm,complex -p hosephate’ s density0.15g,and sferilizing temper-ature85℃,disinfectant time 15min ,andstorage temperature under4℃.

this paper studied by orthogonal exp eriment of L9(33)to analyze several factors of affecting isdation con-ditions ofpolysaccharides fromlily,andfofindtheopfimaltechnologicalconditions ofextractionofpoly saccharides from lily as follows:Temperature 95℃Ratio of solid -liquid 1∶5The duration o f time 2h

We developed a lactic acid by using ca uliflower in fermentation.We selec ted the optimumlactic acid bac-teria:microorganism,S.Lactis subsp.lactis,and other processing con ditions:fermentation temperature,30℃;cauliflower juice content,50%;skimmilkcontent,5%;white sugar content,10%;initial pH,not adjusted;fermenta-tiontime about 36hrs.

Using wheat germas material andappl ying supercritical fluid extractio n technology,this paper studied the effectofdifferentpre -treatmentc onditions ontheextractionofnatur alvitaminEinwheatgerm.Theresult s showedthat the optimumpre -treatment conditio ns of SFE -CO2 of vitamin Ein wheat germwere5.1%of mosture and30mesh of particle size.

Casomorphin -7,as one of representative exorphins derivedfrommilk,functioned physiologically on regulating food intake and gastroin testinal mobility,endocrine and im munity of animal.We tried to establi sh ELISA detection method forβ-Casomorphin -7.Nunc96-well microtiter plate was used as so lid -phase.The coating antigen on solid -phase wasβ-Casomorphin -7/HSA conjugation complex.The conce ntration for coating antigen and antibody were determined by dilu tion experiment.The result showed t hat detection forβ-Casomorphin -7with competitive inhibition ELISArepea table with lowbackground OD,inter well variation was about 3.3%,inter plate variation about 8.6%,detection sensitivity20ng /ml and the detectionrange20-320ng /ml.There was no immuno -across reactionofβ-Casomorphin -7,antibodies withβ-EP,EK,Dyn,AVPand NP.The results showedth at the methodwas of highspecificity and co uldbe used for studying onβ-Casomorphin -7s function.

Nitrifying specimens with HNO3-HClO4 ,we found out the content of Zn by use o f micropore -enrich-ment -Dithizone -Carbon tetrachloride -once exhaust -unite -photometr ic -method,which is a new method to analyze Zn content Its linearity ran ge was0～4μg /5ml ,Sandell =40.0×10 -4μg /cm2 ,variability rate3.16%and av-erage recover rate97.7%～103.4%.this direct -quick -photometric me thodcouldbe usedwildly,suchas analysis of food,forage,biomaterial and etc.

The high performance liquid chromatographic determination of isoflavo ne is described.Isoflavone was gradientlyelutedbyacetonitrile -water -aceticacidona C18reversedphasecolumn.Itwas foundt hereis agoodlinear relationship,separation degree an d reproducibility by the simple,fast and accurate method to determine th e isoflavone.The average rateofisoflavoneis morethan99%.The waveis254nm.The contentofdaidzeinandgenis teinis higher thandaidzinand genistininf ermentedsoybean food.

Theinosine monophosphate(IMP )contents ofdifferentkinds ofmusclewereanalyzedwhenchickens were slaughtered and aged at0～4℃for24h.The inosine monophosphate conten ts of several kinds and different parts of chickens were determinedby RP -HPLC.For Gushichickens(breastmeatdry base),The IMPcontentof1year Gushi chickens was2times more than that of A -Achickens130days old near2times,and of90days old1.5times ,For Zhonghuagongting huangji chickens(breast meat,dry base),The IMPcontent of120days oldwas about 2times higher than that of A -Achickens.

Methanolis averydileterious ingrd eientinalcoholicdrinks forpublic healthandis amust -beexamination item in commercial alcoholic drinks.By GB5009-96,there are two methods for determination of methanol,i.e.fuchsine -sulfurous acid colorimetry and gas chromatography.but t wo methods are inappropriate to exam ine col-oreddrinks ThepaperstudiedontheH eadspaceGaschromatographydeterm inationoftraceMethanolinalcoholicdrinks by color.The method is simple?rapid?sensitive withsatisfactory result.

The paper developed a newmethod of mi crowave sample degestion by ICP -AES to simultanuously deter-mine Pb,Cd,Cr,Hg,As and Se.Under th e optimumconditions,the detection limits of Pb,Cd,Cr,Hg and As were0.0008,0.0007,0.0018,0.0028,0.0012,0.0046μg /Lrespectively.The recoveries of the methodwere94.5%～104.2%,and RSD1.4%～2.6%.This method was accurate,quickly -accessible andconvenient.It was used in the determination of freshwater with th e result satisfactory.

AnewKineticSpectrophotometrymethodforthedeterminationofcopperh asbeenestablished,inwhichp -acethlarsenazo was reducedto discolour by ascorbic acid inHAc -NaAc,wi th copper used as the catalyst andα,α-bipyridineastheactivator.Thekin eticconditionshavebeen studied.T hedetectionlimitofthemethodwas3.15×10-10 g /ml.Thelinearrangeofdeterminatio nwas 0.3～1.0μg /25ml for copper.Satisfactory results were abtained for the de-termination of copper in foodand water.

Patrinia Villosa(PV)can cure diarrhea,but it can also relieve constipation,According to our study:Not onlytheleavesandthestemscouldth econstipation,butalsothewater -s olutionextractof P.V.hadthesamef unction.Inordertofindthefunctionalingre dients,westudiedthefunction ofso lublepolysaccharides(SP)andthepectinextract of wild PVto preverit diarrhea and re live constipation.Experimental re sults indicated that SPand pectin fr omwild PV showed high effect on small intestin e peristalsis of mice.They could red uce the times of defecation within 6h ours sig-nificantly,and prolong the firsttime ofdefecation.ItshowdthatbothSPandpectinfromPVcouldnotonly hav e anti -constipation effect,but also preve nt mice fromdiarrhea,The pectin fro mPVwas preferable to SPof PV.

This paper studied the preventive effects of soybean isoflavones on bone mass and blood lipids of ovariec-tomizedrats.The results showed that:soybean isoflavones could inhibi t bone loss induced by ovariectomy in SDfemale rats and incease HDLandlower LDLand TClevels.It had protective effects on bone andcardiovalscular system.

The different varieties of pumpkins have the different contents of carbohydrate.There are two type of pumpkins accordingtotheir pulp’ s contents ofcarbohydrate,thatis,highcarbohydratetypepumpkin(HCTP)andlow carbohydrate type pumpkin(LCTP).In order to investigate the effect of different varieties of pumpkins on alloxan in-duceddiabeticmice,this paperchosetwodifferenttypes ofpumpkins thatoftensoldinsouthmarket,andadop tedakind ofnewtechnologytoextractandgain thepumpkinpolysaccharideandstud iedtheir nutritivecompositionand glucatonic effect.The results showed that the f ry matters and total carbohydrate of HCT pumpkin was higher,and its glucatonic effect was not prominent while the LC Tpumpkin hadthe contrary results.

In this paper,apoptosis and inhibit ion of EJ cells ,a colon of bladder can cer cell line induced by tea polyphenols in cell culture were stu died.Inhibition of EJ cell culture b y different concentrations of polyp henols was observedbymeans ofEJ cellgrowthactivityandapoptosis was detectedby DNAgelelectrophoresis.AftertheE J cellline was treatedbyteapolyphenols,itsh owedthatthegrowthofEJ cells was in hibitedbypolyphenols invitro.125～500μg /ml "DNAladder"was observedona1%agarosegel.Poly phenosloftea does aneffectoninhib iting andkilling ofEJ cell of bladder cancer on tea polyphenos concentration1000μg /ml.

Toanalyzethecontents ofthenutrie ntcompositions intheloach(Misgurnus angillicaudatus)powderandits extractives ofthe live body andpepsinhydrolysate.We have obtainedthe contents ofthe totalproteintotal saccharides,free amino acids hydrolyzedamino acids riboflavinandtolic acid,and12minerals suchas K?Na ?Mg ?Fe?Zn?Cu?Mn ?Se?Pb?Cd?Hg ?As etc,according to the national sta ndard methods.The extractive of pep sin hydrolyzate contained richer amino acids and higher trace e lements thus showed good prospect fo r development This work has provided new scientific evidence for further stu dies and comprehensive utilization of the loach.

Inthis study it was shown that,after treating banana fruit with200nl.1 -1 MCPfor 24h and then being held inairat20℃,theratesofincreasing inlevelofsolublesugarandtitrata bleacidityofthefruitpulpwasredu cedbytheMCP treatment.Meanwhile,therates ofd eclininginstarchandpectinconten ts ofthepulpweremuchlower inMCP -t reated fruit than in control fruit.The resu lts suggested that MCP could be appli ed to enhance postharvest quality of banana without reducing nutrient values.

Polyethylene plastic mother partic les added with silver -contained nan o material were added to conven-tionalLDPEresin,A plastic filmofp rotectionagainst mouldwas manufac tured,inwhichthe diameter ofnano m aterial was from40to70nm.Theresultsshowe dthatthegraymouldinoculatedPDA c ulturalmediumweretreatedinbothr ound filtersubmerged intheextractofmo therparticles addedwith(w /w)silver -containednanomaterialof4%(w /w)and also in the round plastic filmwith silver -containednano material of4%(w /w)and cultivatedat26～28℃constant temperature.The inhibiting effect of the former increased by 72.7%and t he later increased by 67.9%in comparison with CK.

Perilla pecl’ s property of lipidoxidizationprev entionandits application on other edible products opens up a newfield for its extensive use.Thi s study,basedon experiments,expou ndedon the laws of chemical dynamics of ox-idization prevention of perilla peel,by means of theoretical anaysis an d theoretical methods of calculatio n.Moreover,thestudyindicatedalsothecorrela tionbetweentheconditions underwhichperillapeelwas usedandits dynamicnature.

The antioxidantive activity of several antioxidants and synergist inwa lnut oil was studied by schaal oven -storagetest.Theresultshowed.TBH Qwas ofthestrongestantioxidantiv eactivityandVitaminCorcitricacidwas agood synergistforTBHQandBHT.WhenTBHQ addedwithvitaminCorcitricacidwa s usedintheoil,theshelf -lifeofth eoil could be prolonged to25.9months or19.9months respectively.

The preservative effects of chitosa ns with different concentrations an d solubility and modified atmosphere packaging(MAP)with different gas ratio on the chilled fresh pork were studied in this pap er.The result showed that chitosan hada distinct preservativ e effect.The higher concentration,the better preservationeffect.The acid -soluble chitosan had a better effect than water -soluble chitosan.The meat treated with1.5percent acid -soluble chitosan could be preserved for6days,but the meat had a sourness flav our.Comparedwithchitosan,MAPhad a better preser-vative effectandthe meathada bette r sensory quality.The meatpackaged withthe gas ratio of50%O 2 +25%CO2 +25% N2 couldbepreservedformorethan7days.ThehighertheratioofCO2 ,thebettertheeffect.Themeatpack agedwithanO 2 ratio of more than50%had a good freshredcolor.

Effects of peeling by soaking into alkaline solution and by different ant i -brown treatments after manual peeling inminimal processing(MP )lettuce on storage were studied.The results showedthat minimally proce ssed let-tucepeeledbysoakingintoalkaline solutionhadanobviouslylongorshelflife.Thekeepingqualitycouldbe maintained for 8days under0℃and4days under4℃.Treatment with NaClOwas the best am ong all processed with different an-tibrowntreatments so as to maintain the keeping quality for 6days under0℃and3days under4℃?

Atotal of 840samples of mooncakes we re collected fromcommercial foods.The dominant fungi of moon-cakes were isolated.The most common spoiling fungi isolated from840bak ery products belong to the genera Pen icilli-um,Aspergellus,Monilia,Mucor,Fusarium and Rhizopus.The dominant fu ngi isolated from the samples were Penicillium and Aspergellus,which was counted for 42%and 37%of the whole respectively.The effect of cin-namaldehyde on the growth and reprod uction of the mixture fungi isolated fromthe samples was studied in the te st.The result showed that the paper impregn ated with 10mg and 20mg cinnamaldehyde could inhibit the growth of the iso lated fungi completely for 20days.The pap er(2cm ×2cm)containing 20mg cinnamaldehyde was packaged with 100g mooncakes which were inoculated with 0.5ml Pnicilliumand Aspergellus.Cultivated at 28℃for 20days,the con trol group found mould in2days,and the te st group has not been observedany mou ld for 20days.

In this paper,the recent studies on o ligomeric proanthocyanidins were r eviewed,including the structure,distribution,function,application and extraction.

Theapplicationoflipase -catalyze dreactionsonnon -aqueousmediumfo rfoodindustrysuchassyntheses offlavoresters andemulsifiers,mo dificationofoils andfats,enrichm entofpolyunsaturatedfattyacids i nlastdecadewas reviewed.we believed that it would m ake further progress in food industr y ever since.

Highfructosesyrupwas alsonicknam ednatrualhoney,Ithas attrectedattentiondomesticallyabroad.This articlediscussed high fructose syrup characteristic s and its applications.

Sugarisanimportantcommodityinth enationaleconomyandthepeople’ slivelihood.Thecentralcommiffee of the CPCand the state council of Chi na has paid great attention to the marketing of sugar commodity in China.I n the middle of nineties,the marketing of sugar started opening gradually to t he public and the state council of Chi na has de-cided to establish a state sugar rese rve system.After joining WTOsince D ecember 11,2001,it is still necessa ry to continueplayingtheregulationroleofsugarmarketing,bythestatesugarreservesystem.This is because,f irstofall,this sugar reserve systemwill abide by th e WTOregulation.Secondly,it is nec essary to play the role of sugar suppl y after joining WTO.And thirdly,it is also necessary to protect the produtionof domestic sugar industry.In general,it is im-portanttoenhanceandperfectthefu nctionofthestatesugarreservesystemsoas toimprovetheregutationstylefor better stabilizationof the sugar price.Sateguardagainst supply and promotio n of the sugar production.

The study emphasized on the triticale beer processing of malting,saccharification,and fermentation.It stated that the trit-icale beer was of extensive particul arity and perspective of developmen t and application,comparing with barley beer in the aspect of brewing material.

As a kindofcomplex colloidalsoluti on,beer has the tendency to formhaze or produce deposits during storage.Many factors canaffectthe beer stability.Thefa ctors ofaffecting beer quality were discussedinthis paper,andsome methods to improve beer stability were introduced.too.

As a new functional oil,conjugated l inoleic acid has gained considerabl e international attention because o f its several beneficialeffects suchas anticarc inogenic,body fatreducing,athero sclerosis decreasing etc.It’s molecular compostion,functionan d molecular biological study were sum marized in this paper.