Lipoxygenase is a key enzyme in ripening and senescence of vegetables and fruits . Lipoxygenase was extracted from soybean and the inhibition of it’s activity was investigated so as to select more inhibitors with enzymatic kinetic methods in vitro. The results showed that cysteine、 vitamin C 、BHT 、 TBHQ and 95% ethanol extracts of HOUPU、BAISHAO etc had good inhibitory effect on lipoxygenase .

The optimal condition of Chlorella ellipsoidea L1 strain under heterotrophic culture to get high biomass were: BG-11 medium with 10g/L of glucose as the carbon source and 0.2-1g/L of Urea as the nitrogen source,25～30℃ cultivation temperature, initial pH 5.5～6.5, 100ml medium in 250ml flask and seeding 10%(V/V). By inoculating the pre-culture to a conventional 2L aerated and stirred the minijar ferment containing 1.5L of the medium, we got dry cell weight 5.42g/L. The productivity was about 20 times as much as that for photoautotrophically grown cultures. Compared with phototrophic, the lipids content increased, whereas the protein contents and ashes decreased.

In this paper,the properties and the optimum conditions for the proparation of hydroxypropylated- phosphate monoester corn starch were studied. The results showed: the hydroxypropylated-phosphate monoester compound modified corn starch gained the merits of the single modified starches and overcame at the same time their shortcomings and thence forth the degree of transparency, the freeze-thaw stability, the effects of cane sugar and foam-holding capacity were improved.

In this paper, studies were carried out on the extraction and purification process of starch of Siraitia grosvenorii’s root. Survey was made on the contents of starch and of reducing sugar, the solubility of the starch, the transparency and subsidence of the dextrin. The results showed as follow: the degree of white of the starch was 94.5 and the content of pure starch in the drying root(two years old ) amounted to 30.89%. In this work, the promising future of the development of the starch was predicted.

The enzymatic browning and its main substrates in fresh-cut lotus roots were studied during storage period. The results were as followsing: The newly synthesized phenolic substances were mainly the FP, which were the primary phenols catalyzed by PPO to cause browning; The changes of free phenols (FP) and browning degree (BD) after 6 days storage had significantly negative relationship (r=0.959); The FP, catechol and PPO activity showed the synchronous change pattern which increased first and decreased afterwards；The content of catechol in Fresh-cut lotus roots measured by thin layer chromatography and HPLC decreased significantly after browning; The absorption spectrums of catalytic product of catechol and browning product in fresh-cut lotus roots are identical, and Catechol therefore was considered as the major browning substrate in fresh-cut lotus roots.

The extraction technology for flavonoid in zingiber officinalis was studied, the results showed that the highest extraction rate of flavonoids could be obtained with 80% aqueous ethanol refluexing at a radio of solid to liquid as 1:2 , at temperature 80℃ and vibrating extraction 3h .The stability and antioxidative astivity of zingiber officinalis extract were studied at different conditions.

In this paper ,we studied useing proteinase to hydrolyze Pinctada martensii meat. The optimal conditions for hydrolysis by enzyme method were : B.Subctilis neutral proteinase hydrolyzed at pH6.5,temperature 40℃, enzyme consistency 3×103U/ml , K+ concentraction 0.12%,and time 3.0h.Then add stomach proteinase at pH3.0,temperature 60℃, enzyme consistency 4.5U/ml , and time 3.0h, The degree of hydrolysis of mussel meat is 66.2% by this method. The hydrolysis liquid can be used to make high quality seafresh seasoner and fundational protein drink.

The technique and control point on producing flavor food of Eucheuma are introduced in this paper. The intensity and flexibility of this kind of seaweed are increased and senses in mouth are increased when Eucheuma was dipped in water solution of 10% NaOH liquor for 24h. The sauce ingredients of flavor food of Eucheuma are chosen strictly by orthogonal design method. The result in general evaluate of color and savory and sapor shows that the sauce effects are the best for all of the food when the ratio of the soybean sauce : mature vinegar:capsicum oil : pimiento oil is 2.0:3.0:2.0:1.5.that is just an ideal combination for this sauce formula.

We have gotten Morchella polysaccharide by submerged fermentation,the main material is from Morchella mycelia and fermented liquid.We have made comparative experiments amond elements which influence extract rate and puried polysaccharide analysed components of polysaccharide.

The processing technology for both herbal medicinal and edible antialcoholism functional drink with Hovenia dulci Thunb and Pueraria lobata (Willd) chwias the main raw meterials was introduced in the paper.Selecting the optimum recipe and making animal experiments for antialcoholism function of drink were reborted in the experiment.

The selection of the type of the products suitable to be enriched with dietary fiber and oligosacchide,the optimum recipe the processing technology and the enriched amount of dietary fiber were studied.The results showed that the amount and kind of dietary fiber and oligosacchride took a vital effect on the appearance and intrinsic quality of the baking food.

The removing method for non-biological precipitate of thick wine by enzymatic diatomaceous earth bentonite polyvinylpy rrolidone or food gelatin was studied.The results indicated that the filtering effect was very good by combining diatomaceous earth with polyvingylpolyrr-olidone or food gelatin with polyvinylpolyrrolidone.

The acid hydrolysis of soybean isoflavone sugar-moiety to produce a new soybean isoflavone containing low sugar and high activity daidzin was studied.The optimal reaction conditions of the acid hydrolysis of soybean isoflavone were:0.1mol/L hydrochloric acid for 3 hours,temperature 40℃and the ratio of hydrochloric acid and sample 5∶1.Genistein content was 5.95％ and the ratio of break 5.25％.

Continuous extraction of EPA and DHA form fish oil by using supercritical carbon dioxide was studied .The effects on separation performance,including flow rate ratio of carbon dioxide to fish oil pressure and temperature were studied.And the technical conditions were researched.

The effects of utilizing some cellulase,a product being brought by high biological technology were investigated to increase the ratio of swelled beans and the yield of bean curd by steeping in water to degrade the cell walls and extract protein during the process of the production of bean curd .The tested results showed that cellulase and hemicellulase could well degrad of the cell walls when steeping the soybean in water.The most suitable condition was steeping the soybean with 0.1% cellulase at 28℃ during 6h.The pH range of 5～6 was generally suitable.

We made an experiment of optimization on the technological conditions of Glutamine metabolic ally controlled fermentation by high production glutamine strain SH77 which was obtained by mutation. Under optimal fermentation technology condition, it was able to accumulate an average of 5.3％ and the highest of 5.62％ of glutamine.

Clarification effects of four kinds of clarifiers on wild Vaccinium vitisidaea beverage were studied.The results showed that beverage clarifier Ⅱ had the best and fast clarification effects.It was separated easily with large floceulent particle deposit.After being clarified with clarifier Ⅱ the beverage showed high transparency and stability without undesirable effect on its color and flavor.Mean while this clarifying technology was easy processed with low cost.The best dosage was 0.05%.

The optimum technological conditions and subsidiary technology on the vacuum flexible packaging of poly-staros were studied.The results showed that the shape of the product was whole,the quality was excellent and the storage life could reach 1 year with the room temperature 20℃～30℃,the content of lactic acid of poly-taroes could reach 0.6% by humid-state fermentation of lactic acid for 5～7 days.Then the vacuum flexible packaging added with 0.05% lemon liquid as juice and adopted the germicidal technological conditions of 10’～30’/100℃ to make normal pressure sterilization.

By filtration and centrifugation, the starch of kudzu is recovered. The recovery could be over 90 percent. This is an industry process which could yield the starch over 10 tons per day.

Mono-saccharide in pumpkin was simultaneously assayed by HPLC within 8mins ,on a Spherisorb NH2 column by using a differential refract-meter detector and a mobile phase of acetonitrile-water (85:15).RSD of the sample was less than 2.20%.

The benzoyl peroxide in wheat flour was changed into benzioc acid. Benzioc acid was analyzed by gas chromatography method. Such results showed that the calibration curve was in linear relationshipin the range of 0～200μg/ml, whereas the correlation coefficient was 0.9998. The recovery rate was 84.3%～108%. This method was simple、fast and accurate. It was a good way to assay the concentration of benzoy1 peroxide in wheat flour.

The assaying methods of meat elasticity with the high quality equipment,TA-XT2i,were described. The tested data were compared with the sensory values. The results showed that it was suitable to express meat elasticity by the biggest force in one compression movement.

Enzyme-linked immunosorbent assays (ELISA) were developed for lactoferrin determination of bovine colostrum. The detectable concentration was linear from 3.1 nｇ /mL to 200 nｇ/mL. Minimal detectable concentration was 1.5 ng /ml. The recovery rate was 91.82％～115.56％.

The quantity of Ginkgo Flavonol Glycosides in GBE （Ginkgo Biloba Extract） was determined by FPLC techniques using external standard method. The column was packed with C18 (4.6μm×250mm). The mobile phase consisted of method-phosphate-water(60:5:35).The flow rate was 1.5ml/min and detection was affected at 360nm. It showed that the quantity of sample and the area of peak were in linear relationship from 2μg/ml to180μg/ml. The average recovery was 97.5%. The relative standard deviation was 1.60%. After the hydrolysis of the flavonoids , the content of quercentin decreased, but the content of kaempferol increased and isorhamnetin remained the same level.

A new method for determination of reducing sugar in wine and honey by Diffuse Reflectance Spectroscopy was described, and the conditions of assay were discussed. The advantages of this method were the simplicity of operation, the sensitivity of determination (the detection limit was 10μl) and the small amount of regents required (<1ml). The amount of reducing sugar in the range of 20～130μg showed a good linear relationship. Using the is method to determine some samples, the results were satisfactory.

The essential oil of branch at night from Cestrum nocturnum Linn was analyzed and determined by GC/MS. 49 compounds were obtained and identified in the oil . The main constituents were 1-Heneicosyl formate(11.28％); Docosane(9.70％); 2-mono-Linolein(7.89％); Dibutyl phthalate; 10-Heneicosene(c,f); 1,3-dimethy Benzene; 1,2,3-trimethyl Benzene ; 4-ethyl-1,2-dimethyl Benzene; Tetracosane; 2,4-bis(1,1-dimethylethyl)-Phenol ; 1-ethyl-3-methyl Benzene, etc. Their toral content was 80.98％ of the identified volatile compounds.

The reducing sugar content in raw aloe was assayed by UV at two different wavelengths to avoid the interference of anthracene derivatives.Using this method the reducing sugar content in Curacao Aloe (Aloe vera L).and Chinese Aloe (Aloe vera L.,var.Chinese (Haw)Berger) were detected to be 2.15mg/ml and 2.74mg/ml respectively.

This paper was based on the catalytic activity of I- in color increasing reaction in which KIO4 oxidiaed in briｇht green (sf),so as to establishe a new ,high sensitive and high selective method of assaying I2 content in salt by catalytic dynamics photometric method.Linear assaying range was 0.5～12.5μg/25ml and measuring limit was 2.9×10-1μg/ml.Repetition of this method was fine accurate and operation simpler and process prompt.The satisfactory effects were obtained.

This paper discussed MAP storage of Chike longan. The packaging bag material and store temperature were determined, chemical absorption was used to eliminate C2H4 and CO2 ,The bag was washed with N2 to lower the O2 level. The results indicated that compared with cold store, MAP could increase the quality and storage time of longan and that the effect of chemical absorbent was encouraging.

The effect of cutting mode and Ca treatment on MP pineapple quality were studied，It is indicated that vertically cutting was beneficial to keeping product’s quality；But effect of Ca on product’s quality was complicated，For vertically cut product，0.4 % CaCl2 was good，While 0.6% was better than 0.4% for across cutting.

Shelly bamboo shoots were soaked in a solution of chitosan to form a coating on their surfaces. The treated shelly bamboo shoot were stored at 4℃ and 96％ RH for 25 days.Weight loss,cellulose,VC and total amino acid were measured during storage.Effect of concentrations of coating agents on shelly bamboo shoot quality was studied and compared.A solution consisting of 1.5％ chitosan mixed with 1.0％ pethylhy droxy benzoate had a better effect on storing shelly bamboo shoot.

The effects of several anti-browning treatments on the minimally processed potato and water chestnut during low temperature storage were studied.The results indicated that sulfur dioxide was still the best color preservative,while phytic acid could almost be a substitute of sulfur dioxide on water chestnut but useless on potato.Vacuum package could inhibit browning of potato and water chestnut to some extent.The activity of PPO and POD of potato was very high,usually 10～20 times higher than water chestnut and thus the browning of potato was typical enzymatic browning.Though the activity of PPO and POD of water chestnut was very low yet it still browned severely,whereas the spectrum of its browning products was significantly different to that of potato.The results impleied that the browning mechanism f potato and water chestnut was different.

The effect of CPP on the absorption of calcium in human body Was studied. The results of the test showed that there was a significant increase in urinary calcium of group test (with CPP) than the contros group (without CPP). The enhancement of urinary calcium was 19.7%. It indicated that CPP could raise the absorption of calcium in human body.

The contents of ten nutritive components of dry Pleurotus eryngii were assayed. The nutritive components of Pleurotus eryngii and those of Xianggu mushroom, Tremella fuciformis Berk and Auricularia auricular (L. ex Hook) Underw were compared. In Pleurotus eryngii the contents of ash (inorganic salt) and protein were higher, and the contents of mannitol and free amino acids were also abundant. But the contents of fat and total sugar were low. So it was especially suitable for the aged.

Study on the mycoflora in dried products of laver was carried out. Fifty three samples of dried laver were collected from its main producing area on the coastland of Fujian and from the markets. The fungal colony counts were determined on rose bengal agar plates incubated at 27℃ and moulds were classified. Mould was found in all the samples shown 100％ positive with total counts ranging from ＜5～1.2×10４CFU/ｇ-1. In the fresh samples collecting from the producing area, fungal quantity was lower and Fusarium was the genus found most frequently. This field mould is the commonly autochthonous flora of plant. The dried lavers obtained at the market stage yielded greater counts. Asperｇillus ornatus, A. niger, A. versicolor etc. were the dominan tgroup. They are common storage mould. It was believed that the contamination of these moulds was a result of improper storage, transportation and sale. It suggests a maximun guideline of mould count of 2.0×10２ CFU/ｇ－1 in dried products of laver.

The antimicrobial action of a series of the extracts of Aloe could effectively inhibit the growth of bacterium.The anticrobial minimum dlosages of extracts of Aloe were as follows:Staphylococcus aureus 10％,Salmonell a Sp 8％,Escherichia coli 9％ ,Enterobacter aerogenes 9％ and Bacillus subitlis 11％,The extracts were characterised by their heat stable ability.

Pepsin and 2,4,6-trinitrobenzenesulphonic acid were used to test in vitro the soy protein isolate digestibility and the content of reactive lysine of film proteins respectively. The results showed that in vitro protein digestibility and content of reactive lysine of film proteins decreased with increase in pH of film forming solution and addition of cross-linking agents such as tannin, ferulic acid and hydrogen peroxide, also with increase of mechanical properties of films. However, cornstarch seemed an exclusive, which increased the mechanical properties of films but almost kept unchanged in vitro protein digestibility and the content of reactive lysine of film proteins. It can be concluded that the nutritional value of soy protein isolate decreased after it was used to prepare film. Thus, it appeared that it was more reasonable to make films prepared from soy protein isolate as biodegradable films rather than as edible films.

The research on recent development of soybean isoflavones were reviewed. Some reports about isoflavones were analy zed. It showed that processing conditions had large effects on isoflavone glucosidic formation and activities. Fermentation and enzyme engineering could increase the activity of isoflavone. The diversity of gene and environment would lead to different contents of isoflavones in soybean. it would be very significant to develop soybean isoflavone’s product.