Loading...

Table of Content

15 May 2002, Volume 23 Issue 5
The Research of Special Kinetics on Ice Nucleation Active Bacteria
LIU Jian, CHEN Qing-Sen
2002, 23(5):  21-25. 
Asbtract ( 1021 )   HTML ( 1)   PDF (299KB) ( 125 )  
Related Articles | Metrics
A new research field about special kinetics on ice nucleation active (INA) bacteria and INA protein has been studied,since INA bacteria was detected by L.R.Maki in 1974.But most of the studies are focused on accumulating of data.There are too few reliable and acknowledged mathematics model about cell growth,identifying ice nucleation activity and characteristic of icing. Our studies are mainly concerned about the special characteristic kinetics of INA bacteria.This paper reports the summarizing on the special kinetics of INA bacteria and INA protein.Presuming is also discussed,which is based on the known special characteristic of INA bacteria.Bacterial ice nucleation has been applied to agriculture, food,medicine,entertainment and many other fields.This is a kind of new comprehensive subject which has covered several science field.As this kind of kinetics develops,it can be controlled easily and effectively to serve for the people.
Study on the Cloning of Calpain Activator cDNA and the Analysis of Its Sequence
CHANG Hong, NAN Qing-Xian
2002, 23(5):  25-29. 
Asbtract ( 936 )   HTML ( 0)   PDF (318KB) ( 200 )  
Related Articles | Metrics
Calpain is the main proteinase system that would regulate the proteolysis postmortem. To promote the activity of calpain so as to improve the tenderness of meat is always the important topic of scientists who have studied the meat treatment.The recent study indicated that the calpain activator was the new component of calpains, and the chief regulator of calpain. Calpain activator could activate calpain , and improve the activity of calpain to about a multiple of 400 .Cloning of calpain activator cDNA by using the method of molecular biology is another new topic in food biotechnology field, and it establishes the base of biotechnique of meat tenderization.It could also improve the productivity. This study has cloned the calpain activator cDNA by using the PCR method, and analyzed the sequence of this protein. Comparison of this sequence with that of UK114 showed that the Variance between them was only 5bp.
Study on the Preparation of Modified and Pregelatinized Cassava Starch
SHENG Jian-Guo
2002, 23(5):  29-31. 
Asbtract ( 1069 )   HTML ( 0)   PDF (166KB) ( 242 )  
Related Articles | Metrics
The preparation of modified pregelatinized cassava starch was introdurced,which was modified by chemical reaction first and then prepared by pregdlation.in comparison with pregelatinized cassava produced domesfically and also with Thailand producrt,the result indicated that this preparation of modefied and pregelatinized cassava starch a- chieved and exceeded the function better than that of Thailand-made pregelatinized cassava starch,and than the preglatinized product domestically.
Study on Extracting Pueraia Isoflavonoid from Pueraria Lobata by the Method of Ultrasonic Wave and Its Antioxidative Effect
ZHANG Zun-Ting, YANG Bo-Lun, LIU Qian-Guang, XUE Dong
2002, 23(5):  31-33. 
Asbtract ( 938 )   HTML ( 0)   PDF (159KB) ( 169 )  
Related Articles | Metrics
Pueraia isoflavonoid was extracted with ethanol, methanol, 70% ethanol and water in different time by the method of ultrasonic wave, respectively. The constituents and mass fraction of the Pueraia isoflavonoid were determined by qualitative and quantitative analysis. The results showed that the optimum technological conditions of extracting Pueraia isoflavonid from Pueraria Lobata by the method of ultrasonic wave were:the extracted with methanol was 30min, the extraction yield in the optimum conditions was 20.6% with mass fraction 50.03%. It was a saving time and energy, convenient and efficient way to extract Pueraia isoflavonoid from Puerarin; m P. Lobata. by the method of ultrasonic wave. Meanwhile, the Antioxidative Effect of Pueraia isoflavonoid in the optimum technological Conditions was determined by the method of DPPH. Pueraia isoflavonoid has a stronger antioxidative effect and is a natural antioxdiant.
Flask Fermentation study on Carotenoid Composition of the Hyper Producing Strain Rhodotorrula.sp
CANG Yi-Hua, LU Ling, WANG Wei, WANG Gang, LIANG Ming-Xiang
2002, 23(5):  34-38. 
Asbtract ( 788 )   HTML ( 0)   PDF (254KB) ( 168 )  
Related Articles | Metrics
The carotenoid composition,courses of fermentation and optimum fermentation conditions were studied in carotenoid hyperproducing strain Rhodotoru sp,whose principal carotenoid pigment was β-carotenone.The pigments were accumulated at the end of exponential phase and the stationary phase.The cell biomass,carotenoid content and yield of strain Rhodotoru sp could reach 8.72g/L、1359.7μg/g and 11.86mg/L respectively under the selected optimum conditions. The optimum fermentation conditions for carotenoid production were as follows:sucrose 30g/L,(NH4)2SO410g/L,yeast extract 3g/L,MgCl20.3g/L,medium 100ml(in 500ml flask),steady pH6.0,inoculum size 30ml/L and culture time 72h at 28℃ and 150r/min.
Relation Study Between γ-Glutamyl Transpeptidases and the Greening of Garlic Puree
JIANG Ying, HU Xiao-Song, LIAO Xiao-Jun, XIN Li
2002, 23(5):  38-40. 
Asbtract ( 939 )   HTML ( 0)   PDF (159KB) ( 238 )  
Related Articles | Metrics
The relation bettween γ-glutamyl transpeptidases and the greening of garlic puree was studied in the article.The presence and absence of γ-glutamyl transpeptidases in sprouted and dormant garlic bulbs were determined,together with the activity study of γ-glutamyl transpeptidases in storing garlic at different temperatures.A preparation of γ-glutamyl transpeptidases from garlic in germinating caused the formation of a green pigment in garlic puree.γ-glutamyl transeptidases was necessary for pigment formation.
The Model of Vacuum and Far-Infrared Thin Layer Drying for Dnion
XIAO Xu-Lin
2002, 23(5):  40-43. 
Asbtract ( 771 )   HTML ( 0)   PDF (194KB) ( 269 )  
Related Articles | Metrics
The thin Layer drying test was carried out by using a self-transforming vacuum and far-infrared device and this paper analyzed the test data with statistical method and has established a mathematics model.Statistics show that there is little difference between the speculated result and the calculated outcome,so that mathematics model equation established on these data can be used to describe the thin Layer drying for onion under self-transforming vacuum and far-infrared condition.
Extraction and Properties Research on the Pigment Obtained from Onion Scarfskin
PU Han-Lin, ZHOU Hui, YU Rong-Jie, WANG Ju
2002, 23(5):  43-45. 
Asbtract ( 1058 )   HTML ( 0)   PDF (155KB) ( 191 )  
Related Articles | Metrics
The extraction technology,basic properties and stability of the pigment obtained from onion scarfskin were studied in this paper.The effects of pH value,oxidizer,reductant,food additives,sunlight,temperature,metallic ions on the stability of the pigment were studied.
Study on Synthesis Technology of Five Fumaric Acid Alkyl 3-PG Esters
WU Yue-Huan, YANG Zhuo-Ru, ZENG Han-Wei
2002, 23(5):  46-50. 
Asbtract ( 1013 )   HTML ( 1)   PDF (220KB) ( 152 )  
Related Articles | Metrics
n-Monoaolyl maleates were prepared by reacting maleic anhydride with methanol,ethanol,npropyl alcohol,n-butyl alcohol,n-pentyl alcohol.n-Monoalkyl fumarates and by isomerization of the corresponding maleates.n-Monoalkylester monochloride was made from thioyl chloride and the corresponding fumarates.n-Monoalkylester monochloride reacted with n-propyl gallate to form fire fmal comop ounds.The reaction tethnology conditions of each process were carefully discussed and studied to find their regularities which would theoretical guidelines to the synthesis of other analogs.
Study on Preparation of High-Intensity Sweetener-Trideoxygalactosucrose by Monoesterification
MA Zhi-Ling, WANG Yan-Ping, PENG Zhi-Ying
2002, 23(5):  51-54. 
Asbtract ( 1028 )   HTML ( 0)   PDF (206KB) ( 217 )  
Related Articles | Metrics
Preparation of high intensity sweetener 4,1’,6’-trichloro-4,1’,6’-trideoxygalactosucrose by using monoesterification has been studied.The 6-position hydroxyl group in sucrose was protected by the reaction of sucrose with triethyl orthoacetate.Sucralose was prepared by chlorinated sucrose 6-acetate with thionyl chloride/pyridine.The optimum chlorination condition was:sucrose 6-acetate syrup(20g),Thionyl chloride(20~22ml),1,2-dichloroethane as reaction mediums and refluxed time was 10~11 hours.The chlorinated product was hydrolyzed with methanol-sodium methoxide to deacetylation.With the mono-esterification,the preparation route should be simple and the reaction condition was more gentle than with tritylation.
Study on Gelatinization Effect of Waxy Corn Cross-Linked in Starch Canned Luncheon-Meat
ZHANG Zhong, LIU Zheng, YANG Png
2002, 23(5):  54-57. 
Asbtract ( 1024 )   HTML ( 0)   PDF (194KB) ( 205 )  
Related Articles | Metrics
This study compared the application effect of waxy corn cross-linked starch in midday-meal-meat can with that of normal corn cross-linked starch or of normal corn starch respectively in it.The result suggested that the product of adding 10% waxy corn cross-linked starch showed more advantages in colour and luster 、taste, structural state and storage stability than those of the control obviously.
Study on Effect Factors of Soybean-Milk Cheese
BAI Ying, MU Zhi-Sen
2002, 23(5):  57-60. 
Asbtract ( 784 )   HTML ( 0)   PDF (216KB) ( 206 )  
Related Articles | Metrics
In this paper,the effects of content of enzyme,starter,soybean milk and CaCl2 to the texture and taste of soybean-milk cheese was investigated with L9(34).The resuls showed that A1B2C2D1 the best in nine treatments in this study.Among the four factors,the effect of content of soybean milk was the most important.The reasons have been also analysed.
Study on Growth Promotion of S.Thermophilus ST-2 and Optimum Screening of Enrichment Mediums
TIAN Hong-Tao, JIA Ying-Min, MA Wen, HU Peng-Liang, LI Li-Hua
2002, 23(5):  60-62. 
Asbtract ( 1379 )   HTML ( 0)   PDF (163KB) ( 201 )  
Related Articles | Metrics
Effects of adding different nutriments in MRS medium on the growth of S.thermophilus ST-2 were examined.The optimum enrichment medium of S.thermophilus ST-2 was screened by orthogonality test.The results showed that adding maize hydrolyzates,tomato juice,beer,lactose in MRS medium obviously promoted the growth of S.thermophilus ST-2(P<0.01),but adding pepton,yeast extracts,CaCl2 in MRS medium exerted insignificantly effects on the growth of S.thermophilus ST-2(P>0.01).The optimum enrichment mediums obtained by orthogonality test consisted of adding maize hydrolyzates0.3%,tomato juice7.5%,beer5.0%,lactose1.0% in MRS medium.The living number of S.thermophilus ST-2 cultivated in the optimum enrichment medium for 24 hours at 37℃ was 4.69×109cfu/ml.Compared to controlling MRS medium,40.78 times of increase in the viable counts of bacteria was observed.
Studies on Emzymolysis Regulating Technology and Aroma-Enhancing of Grape Juice
ZHANG Zhen-Hua, YAN Hong, CAI Tong-Yi, NI Yuan-Ying, GE Yi-Qiang
2002, 23(5):  63-65. 
Asbtract ( 1041 )   HTML ( 0)   PDF (120KB) ( 163 )  
Related Articles | Metrics
Studies on the optimum enzymolysis regulating technology of grape juice were carried out through Kramer organoleptic investigation.The results were as follows:temperature 45℃、incubating time 1.5h and usage of enzyme 0.03ml.
Study on Extraction of Yellow Pigment from Corn Bran and Its Stability
2002, 23(5):  66-70. 
Asbtract ( 856 )   HTML ( 0)   PDF (197KB) ( 162 )  
Related Articles | Metrics
The systematical studies have been perfermed on the extracting conditions of yellow pigment from corn bran as well as on the effects of several kinds of food additives on the stability of yellow pigment from cornbran.These researches provided academic basis for the use and exploitation of the yellow pigment of cornbran.
The Application of US Dehydrated Potato Products in Extruded Type of Snack Pellet
US Potato Board
2002, 23(5):  71-74. 
Asbtract ( 1058 )   HTML ( 0)   PDF (398KB) ( 223 )  
Related Articles | Metrics
Indirect extrusion technology,a type of extrusion technology, is widely used in potato snack industry. In this reseach, the possibility of using US dehydrated potato granules and flakes in snack pellet was tried.With this research, the effects of the main pellet ingredients were also studied.
Study on Pumpkin Seed Oil Extraction by Supercritical CO2 Fluid
LI Quan-Hong, YAN Hong, WANG Shao-Xiao, CAI Tong-Yi
2002, 23(5):  74-78. 
Asbtract ( 905 )   HTML ( 3)   PDF (262KB) ( 217 )  
Related Articles | Metrics
using the pumpkin seed as material, The pumpkin seed oil respectively was extracted by supercritical fluid extraction (SFE) technology and the soxhlet’s extraction methods(SEM). The content of unsaturated fat acid was increa sed in CO2 SFE. As a reference of the yield of the pumpkin seed oil, the suitable extracting conditions of CO2 SFE of pumpkin seed oil were 35Mpa extracting pressure, 35℃ extracting temperature, 2ml/min carbon dioxide flow rate and 120min extracting time.
Studies on Raising the Water-Solubility of Carotene Powder from Rhodozyma
WANG Sui-Lou
2002, 23(5):  78-81. 
Asbtract ( 869 )   HTML ( 0)   PDF (215KB) ( 192 )  
Related Articles | Metrics
The method of producing carotene powder with high water-solubility from Rhodozyma was elementarily studied.Saponification was indispensable in this process,which could improve the purity,stability and water-solubility of this product.The concentration and volume of NaOH,the time of saponification,the ratio and adding quantity of two kinds of emulsifying agents used showed important effects on its solubility and rate of recovery of β-carotene.The product contained β-carotene of 300~800μg/g.It is soluble in water and oil.
Preparation of Xylooligosaccharides from Corncobs by Enzymolysis
WANG Hai, LI Li-Te, SHI Bo
2002, 23(5):  81-83. 
Asbtract ( 832 )   HTML ( 0)   PDF (160KB) ( 312 )  
Related Articles | Metrics
In this article,we reported the optimum economic culture slant and optimum carbon source to prepare xylanase.The studies on preparation of xylooligosaccharides from the corncob pretreated with dilute solution alkali and prepares by enzyme made from the sp.E-86 strain were completed.The TLC results showed that the main components in the products were xylose and xylobiose.
Study on Processed Technics of Chinese Chestnut Puree
JIANG Mei-Du, GU Zhen-Yu, GU Qing, SHU Zhi-Cheng, HU Guo-Wei
2002, 23(5):  83-85. 
Asbtract ( 837 )   HTML ( 0)   PDF (143KB) ( 213 )  
Related Articles | Metrics
Using chinese chestnut Maobanhong (Castanea molliaaima) as main material,we produced the chestnut puree by the procedure of shelling,keeping colour,making paste,cutting small lump,adjusting,canning,sterilizing and so on.This paper studied and gained the results of keeping colour by different ways and the effectiveness of emulsifying agent to form hydrophilic colloid.
Comparing Application Effect Enzyme Citrozym Premium and Cellubrix Lin Carrot Juice Processing
YU Zhong, LIN Chun-Guo, ZHU Feng-Tao, ZHOU Yuan-Xin
2002, 23(5):  86-87. 
Asbtract ( 2356 )   HTML ( 0)   PDF (91KB) ( 199 )  
Related Articles | Metrics
Enzyme Citrozym Premium L and Cellubrix L respectively have the function of cleaving high molecular esterified pectin and breaking down cellulose. It is proved by experiment that both of Citrozym Premium L and Cellubrix L increase carrot juice yield and β-carotene content. However, Citrozym Premium L is better. Their dosage is respectively 50×10-6.
Preparation of Funtional Pork Extract by Composite Protease
LIN Jia-Yong, FENG Wen-Rui, LIU Yang
2002, 23(5):  88-90. 
Asbtract ( 1001 )   HTML ( 0)   PDF (127KB) ( 231 )  
Related Articles | Metrics
Functional Meat Protein(FMP) processed from pig skin by using enzymatic technology was studied.Optimum reaction conditions including temperature,enzyme dosage and reaction time were identified too.
Study on the Properties of Physical State of High Cross-Linked and Non-Gelatinized Starches by DSC
ZHANG Ben-Shan, XU Li-Hong, GAO Da-Wei
2002, 23(5):  91-93. 
Asbtract ( 1013 )   HTML ( 0)   PDF (160KB) ( 319 )  
Related Articles | Metrics
The properties of physical state of high cross-linked corn and cassava starch were studied by using differential scanning calorimetry (DSC).The results stated that high cross-linked starch kept in granule state,meanwhile lost gelatinization properties.The temperaure range of phase transition from polycrystalline granule to non-crystalline granule accorded well with the temperatue range of native starch gelatinization.
PCR Method for Assaying Transgenic Component 35S and NOS in Foods
LIU Guang-Ming, SU Wen-Jin, LUAN Guo-Yan, SONG Si-Yang, LIANG Ji-Xuan
2002, 23(5):  94-99. 
Asbtract ( 891 )   HTML ( 0)   PDF (500KB) ( 173 )  
Related Articles | Metrics
The article was is to establish PCR method for assaying transgenic component 35S promoter derived from Cauliflower Mosaic Virus and NOS terminator derived from Agrobacterium tumefaciens in foods.According to the specific sequence of 35S and NOS Which have been used in transgenic crops frequently,two pairs of primers and two pairs of corresponding Fluorophore double-chain probes (FDCP) were designed to amplify parts of 35S promoter and NOS terminator,to allow for general screening of foods.PCR & Fluorescence PCR(FPCR)methods were established for the assay of transgenic component 35S and NOS.11 samples were tested with PCR & FPCR.The results showed that 5 samples were positive,6 samples were negative.The described methods enabled a sensitive、specific、simple and accurate assay of transgenic component and thus provided & a useful tool for routine analysis of raw and processed food products.
Study on Oxidation Products of Cholesterol During Heating
ZHANG Ming-Xia, ZHOU Jian-Ke, LIANG Jun-Hong
2002, 23(5):  99-102. 
Asbtract ( 1075 )   HTML ( 0)   PDF (192KB) ( 198 )  
Related Articles | Metrics
Oxidation of cholesterol in the presence of air during heating was studied.In the heated cholesterol preparations,cholesterol oxidation products were separated and detected by capillary column gas chromatography.When cholesterol was heated at 90℃ for 2h or at higher temperature in a short time,virtually no detectable oxidized cholesterol was produced.However,cholesterol was readily oxidized at high temperature in a relatively long time.Six cholesterol oxidation products including 5,6α-epoxycholesterol,5,6β-epoxycholesterol,cholestan-3β,5α,6β-triol,7-ketocholesterol,25-hydroxycholesterol,and 6-ketocholesterol were detected.The range of individual cholesterol oxidation products varied from 0.004% to 0.6860% cholesterol.Among them,7-ketocholesterol was the most predominant products.The composition of cholesterol oxidation products differed on different heating temperature、time and amount of cholesterol.
Study on TLC Scanning Determination of Barbaloin in Aloe Barbadensis
LI Duo-Wei, LI Wen-Hong, WANG Feng, LI Tao, WANG Yi-Chao
2002, 23(5):  102-104. 
Asbtract ( 1076 )   HTML ( 0)   PDF (137KB) ( 232 )  
Related Articles | Metrics
Application of TLC scanning determination of Barbaloin in Aloe barbadensis was described.The linear range was 0.4~2.0μg per sprot.RSD(s/%)of pure Barbaloin was 1.46(n=6)and recovery of pure Barbalion was 100.21%.The method was rapid,sensitive and well reproducible.
Study on Gravimetric Analysis of Hydrochloric Acid Hydrolysis and Barium Sulfate Precipitation in sulfated poly saccharides
ZHANG Hui-Fen, LI Bao-Cai, FAN Jia-Heng, DONG Yu-Lian, WEN Ke-Wei, ZHOU Jian-Yuan
2002, 23(5):  107-111. 
Asbtract ( 1268 )   HTML ( 1)   PDF (242KB) ( 157 )  
Related Articles | Metrics
The determination of sulfate radical content in sulfated polysaccharides(SPS) by gravimetric analysis of hydrochloric acid hydrolysis and barium sulfate precipation was investigated methodologically.By experiments of hydrolysis time,concentration of hydrochloric acid solution,amount of hydrochloric acid solution added for hydrolysis,weighing amount of sample for analysis,repeatability as well as recovery,the results were satisfactorily achieved under the analysis condition:hydrolysis time 4 h,HCl concentration 1mol/L,HCl solution added 15ml,sample weighed 200~300mg.Analyze samples as this method and procedure,the results achieved are reliable and accuracy is much better.This method,therefore,is suitable for determination of sulfate radical content of sulfated polysaccharides and related food and health food products.
Spectrophotometric Determination of Trace Manganese in Food by Dissolving the Filter Membranes
YANG Xiu-Li, TAN Xiao-Jun, WANG Jian-Jun, CAO Yan-Ping
2002, 23(5):  111-113. 
Asbtract ( 779 )   HTML ( 0)   PDF (141KB) ( 184 )  
Related Articles | Metrics
A new preconcentration and determination method of manganese was studied. The complex of Mn-DBHPF-CTMAB and the microfilter membrane were dissolved in DMSO. The manganese was determined. The maximum absorption was observed at 592 nm with molar absorptivity 4.70×105L•mol-1•cm-1.For manganese content within 0~12μg/5ml,Beer’s Law is conformed. This method has high sensitivity. Satisfactory results were obtained for the determination of trace manganese in food.
Isolation and Purification of Polysaccharides from Lily
LIU Cheng-Mei, FU Gui-Ming, YOU Hai, TU Zong-Cai, WAN Yin
2002, 23(5):  114-117. 
Asbtract ( 1084 )   HTML ( 0)   PDF (189KB) ( 187 )  
Related Articles | Metrics
Two polysaccharides are isolated from lily.The polysaccharides (LP1、LP2) are separated after water abstract lily-polysaccharide was eluted from DEAE-cellulose column,and make up 0.55 and 0.25 percent of fresh lily weight respectively.LP1 and LP2 are pure polysaccharides by appraised of purity.The chemical components and the molecule weight of the two polysaccharides are appraised by gas chromatography and chromatography on Sephadex G-200 column,respectively;resultes are:LP1’s sugar composition comprises:Glu.、Man.With a rate of 1:2.46, and its molecule weight is 79400.LP2’s sugar composition comprises: Glu.、Gal.、Man.、Ara.and Gal.Acid with a rate of 1:0.73:2.6:1.8:0.84,and its molecular weight is 18150.
The Protective Action of Propolis Extract on Activity of Oxygen Free Radicals to Have Induced Erythrocyte Ghost Injury in Rats
CAO Wei, WEI Ya-Hui, CHEN Jin-Ping
2002, 23(5):  118-120. 
Asbtract ( 1124 )   HTML ( 0)   PDF (160KB) ( 214 )  
Related Articles | Metrics
Both lipid peroxidation and fluorescence polarization were used to dertimne the protective action of propolis extract on the effect of rat erythrocyte ghost injury induced by oxygen-centred free radicals.The results showed that propolis could significantly inhibit lipid oxidation of rat erythrocyte ghost induced by action oxygen free radicals(peroxy radical and hydroxy radical)with dose-dependent effect.The erythrocyte ghost oxidative damage was induced by hydroxy free radical which could decrease membrance fluidity.But propolis(40μg/ml)could improve the membrance fluidity and inhibit the lipid peroxidation.These results showed that propolis could prevent lipid peroxidation in rat erythrocyte ghost damage induced by oxygen free dadicals.
Studies on the Selection and Application of Natural Pigments to be Used as Preservative
MA Qing-Yi, WEI Jun, CHI Yin-Zhu
2002, 23(5):  121-124. 
Asbtract ( 968 )   HTML ( 0)   PDF (208KB) ( 189 )  
Related Articles | Metrics
Natural pigments were extracted from 12 plants including Rhizoma Crumumae Longae,orange peel,and peanut skin.Their antimicrobial activity was tested.3 pigments among them were purified,and the inhibitory activity between the raw and the refined was compared.The results of inhibitory tests showed as follows:the MIC of curcomine against most bacteria was 0.025 g/ml;to bacteria and mold the MIC of Blyyonatum Sibiricam Redoute was 0.03 g/ml;the MIC of tea pigments against Staphylococcus aureus and Escherichia coli was 0.025 g/ml,and against Bacillus Subtilis was 0.05 g/ml and the MIC of Boraginacere against Penicillium sp. was 0.05 g/ml.The refined Curcomine had less inhibitory effect than the raw.Pure yellow and red tea pigments had better inhibitory effects than the original extracts,but after pruification Boraginacere pigment had no inhibitory activity at all.
Study on Nutrition and Flavor Precursor of Inner Mongolia Xiang Pig
LU Fei, SUN Jun-She, FENG Shu-Tang, GUO Hong
2002, 23(5):  124-126. 
Asbtract ( 807 )   HTML ( 0)   PDF (167KB) ( 164 )  
Related Articles | Metrics
Compared with market meat ,the paper studied pork nutrition and important flavor precursor of Mongolia Xiang pig.The resulte showed that as an important protein source the pork was charactersitcally of high nutrition and of rich flavor precursor would make cooked products delicious.This study would provide some useful information for later development of flavorpig.
Study on Blood Glucose was Responses Affected by Different Cereal Foods in Health People
MA Jing, XIA Ying, WU Cong-E, LIN Qiao, SHEN Feng, CAI Li-Qian, FAN Hua-Di
2002, 23(5):  127-130. 
Asbtract ( 1434 )   HTML ( 0)   PDF (216KB) ( 220 )  
Related Articles | Metrics
Objection: To evaluate the postprandial blood glucose responses to four kinds of cereals (red rice, black rice, millet and buckwheat). Method: Fourteen healthy volunteers took one kind of the four cereals as breakfast. White rice was served as the standard reference food, and each share of food contained 50g carbohydrate. Fasting and postprandial blood glucose 30、60、120、180min after meals were examined. Results: We set the glycemic index of white rice at 100,and then the glycemic index of the four tested cereals showed as follow: red rice 68.54±32.93, buckwheat 76.01±30.56, millet 94.18±26.83 and black rice 98.80±32.17. The glycemic index of red rice was statistically smaller than black rice and millet. Conclusion: Red rice and buckwheat are foods of smaller glycemic index.
The Research of O-CMCS on Antimicrobial and Antiseptic Preservation of Soy Sauce
LIU Liu, GUO Hong-Ying
2002, 23(5):  130-132. 
Asbtract ( 994 )   HTML ( 1)   PDF (137KB) ( 206 )  
Related Articles | Metrics
The experiment used Chitosan as raw material to produce O-Carboxymethyl-Chitosan (O-CMCS).Adding O-CMCS into the Soy sauce,it showed apparent effect on restraining the growth of yeast colony.O-CMCS could prolong soy sauce’s preservable time without affecting the quality of soy sauce.
Studies on the Medicinal Function and Medicinal Taste on the Liquidambar Formosana
HUANG Lan, SONG Xiao-Ping
2002, 23(5):  132-134. 
Asbtract ( 781 )   HTML ( 0)   PDF (130KB) ( 192 )  
Related Articles | Metrics
The trace elements were determined by ICP-MS、AAS of wild Liquidambar formosana which grew in Hainan Island.It showed that it might help repel cancer because of rich content of the Zn、Mn;It showed that the rate of Zn/Cu was clearly much lower than that found in the human edible plants,This indicated that it might be possible also for using Liquidambar formosana to treat diabetes and high blood pressure.We have conjectured that would be Xin taste because rareearth element contents were between4.1~8.0 and biological absorption coefficient( Ax ) in the Zn、Cu of Liquidambar Formosan was maximal.
Research on the Warming-Up Storage of Egg Yolk Lecithin
LIN Shu-Ying, CHI Yu-Jie
2002, 23(5):  135-137. 
Asbtract ( 830 )   HTML ( 0)   PDF (171KB) ( 185 )  
Related Articles | Metrics
We researched the storage characters of egg yolk lecithin by warming the samples. The samples were also treated in different packaging ways. We assayed the changes of some indexes including acid value、 TBA-value、 color-degree and smell. The results of research indicated that vacuum packaging was the optimum way to storage egg yolk lecithin.
Study on Cold Shock Treatment Effect on Preserving Bananas
DUAN Xue-Wu, ZHANG Zhao-Qi, JI Zuo-Liang, PANG Xue-Qun
2002, 23(5):  138-141. 
Asbtract ( 1040 )   HTML ( 0)   PDF (222KB) ( 204 )  
Related Articles | Metrics
The effect of cold shock treatment(CST) on some physilolgical activities of postharvest‘Baxi’bananas was investigated. The results showed that the treatment of -2~0℃cold air for 2.5h significantly delayed the ripening, softening and degreening of banana fruits.As compared with the control, the peaks of ethylene evolution in treated banana fruits occurred 9 days later, and the peak values were smaller. CST also inhibited the degradation of starch and amylase activity, which retarded fruit softening.
Study on Formation Reasons and Ways of Removal of Chloropropanol
LUO Gui-Lun
2002, 23(5):  142-145. 
Asbtract ( 1095 )   HTML ( 1)   PDF (233KB) ( 251 )  
Related Articles | Metrics
This paper studied the characteristies Cholorpropanol of such as toxicty,mechanism of forms,reporting of detection,limiting standard removing progress,removing theory,removing tryout and removing techonology.It could efficiently control 3-monochloro-1,2-propanediol(3-MCPD)in quantity and quality standard.The corresponding healthfulness would be of certain reference value in the acid hydrolyzed vegetable protein seasoning,hydrolyzed protein,sauce and soon.
Review on Research Status of Theanine
ZHAO Dan, WANG Chao-Xu
2002, 23(5):  145-147. 
Asbtract ( 1086 )   HTML ( 0)   PDF (206KB) ( 224 )  
Related Articles | Metrics
Theanine is a peculiar amino acid in green tea.It was firstly extracted and refined from tea in 1950’s and its chemical structure was also determined at the same time.Since then many researchers have done a lot of studies on it,including its absorption and metabolism in vivo,detective method,biologicl effects and application to foods.Theanine could be in almost every kind of food,mainly as a food additive.It not only improves the food flavour,but also has health functions,such as reducing blood pressure,relieving fatigue and benefiting clinical chemotherapy.In this paper we summarized the latest research of theanine at home and abroad.
Review on Study and Application of the Deoxidants
WU Jian-Wen, LI Bing, LI Lin
2002, 23(5):  148-149. 
Asbtract ( 1605 )   HTML ( 0)   PDF (121KB) ( 334 )  
Related Articles | Metrics
The deoxidants are used to eliminate the oxygen in the package and to prolong the shelf life of the products,they have been widely used in the food industry.Some effects and mechanisms of several kinds of deoxidants are reviewed in this paper.
Study on Sterilization Mechanism of Ozone and Its Application to Processing Fruits and Vegetables
YAO Kai, JIA Dong-Ying, TAN Min
2002, 23(5):  149-151. 
Asbtract ( 1294 )   HTML ( 1)   PDF (185KB) ( 168 )  
Related Articles | Metrics
The physicochemical properties and the sterilization mechanism of ozone were reviewed, and its applications in washing and storing of fresh fruits and vegetables, sterilizing of water for their processing and recycling of waste water were also introduced.
Study on Forming Mechanism and Debittering Methods of Bitter Peptides
FENG Hong-Xia, LU Zhao-Xin, YOU Hua
2002, 23(5):  151-154. 
Asbtract ( 2280 )   HTML ( 5)   PDF (238KB) ( 229 )  
Related Articles | Metrics
Some properties of bitter peptides were changed after enzymatic hydrolysis by proteinase,For example,solubility charactors,heat stability,nutrition,.mouth-feel and the forming mechanism of bitter peptides and debittering methods were mainly introduced.
The Characteristics and Usages of Powdered Oil in Food Application
XIONG Hua, ZHENG Wei-Wan
2002, 23(5):  154-157. 
Asbtract ( 967 )   HTML ( 0)   PDF (188KB) ( 166 )  
Related Articles | Metrics
Powdered oil,a oil/water emulified product,is made by high-tech method of food microencapsulation,the products perform many new and wandeful properities and are widely used in food industry due to microencapsulated fats inside of wall materials.The characteristics and usatages of powdered oil are investigated and introduced for food production filed.
Preparation of Ultrafine Powder and Its Prospect in Application to Food Industry
GAO Yao-Lai, WEN Qi-Biao
2002, 23(5):  157-160. 
Asbtract ( 914 )   HTML ( 0)   PDF (267KB) ( 187 )  
Related Articles | Metrics
In this paper, the preparation of ultrafine powder and its prospect in application to food industry were reviewed.