The binding of gallotannins(β-1,2,6-tri -O -galloyl -D -glucose TGGandβ-1,2,3,4,6-penta -O -galloyl -D -glucose PGG)on typical proteins,phospholipids and sugars was examined quantitativ e-ly.The results indicated that gallo tannins bound more on proteins(histone,bovine serumalbumin,case inand gelatin)andphospholipids(L -α-lecithin,L -α-cephalin andSphingomyelin)than onsugars,andthat PGGhadstron ger binding affinity on proteins,phosp holipids and sugars than TGG.It also showed that protein -gallotannin an d phos-pholipid -gallotannininteactions were the results of cooperative effe cts of hydrogen and hydrophobic bond s,and that hydrogenbond was the predominant effect in the interactions betweengallotannins andsugars.

Theteapolyphenolswereabsorbedby crosslinkedPVP.at0.5%linkageatT g /Ldosage,30℃temperature and30mintime.About66.83%teapoly phenols ofteabeveragecouldbeabso rbed,Andtheabsorptionmechanism was carried out by hydrogenbond absoption of crosslinkedPVPto TP.

To assess the effects of tea polyphen ols(TP)on the properties ofα-amylase extracted fromAspergillu s Oryzae.α-amylase fromAspergillus Oryzae wa s complexed with TP extracted fromgreen tea.Bernfeild method was adopted to analyze the activities of freeα-amylase and TP complexedα-amylase under various temperature s,pH values and substrate concentration s.It was found that TPwere haze -active and showed no inhibitory effect on theα-amylase.By complex and sedimentati on,the maximum recovery of theα-amylase activity reached about 71%at0.3%TP concentrations.The optimum temperatures for theα-amylase were changed from30～50℃to60～70℃,pHvaluefrom3.0～8.0to5.0～6.0andt heKmvalueoftheα-amylase complexedwithTP from0.18%to1.03%the substrate concentration of solu ble starch.It is concluded that TP re covered the activity of theα-amylase and showed no inhibitory effect by compl exation.After complexed with TP,th e optimumtemperature and pHvalue fo r theα-amylasewereincreasedand narrowe d TheKmvaluewas changedhigherforsolublestarchsubstrate,indicatin gthe decreased affinity of theα-amylase with the substrate.

Thegelatinizationbehaviorofkuzu starchwas investigatedbydifferen tialscanningcalorimetry(DSC).The results showedthatboththegelatin izationtemperature(includingtheonsettemperatureT o ,thepeaktemperatureT p and theconclusiontemperatureT c )andthegelatinizationenthalpyofk uzustarchwereincreasedbytheaddi tionofsugars and NaCl.The increasing effect of diffe rent sugars on gelatinization temperature were in the order of sucrose>g lucose>fructose.TheadditionofNaClhadth eeffectas sugars,andthescaleofth eincreasingwas inthepositivecorr elationwith the adding amount of NaCl.

The solutioncomposedofpapainandCaCl 2 was injectedinprerigor into the hot boning femoralbiceps(FB)fromone side of the carcasses.The treated carcasse s were allowed to be aged for 24hrs.The activity of Ca 2+ -activate -factor(CAF),myofibril frag-mentationindex(MFI )andthe percentage of total intramuscular collagen solubilized by heati ng in1/4-strengthRinger solution were measuredonbothsides.Itrevealedt hatinjecting papainandCaCl 2 decreasedsignificantly.Increasing the activity ofCAFwithinjection of3%CaCl 2 resultinginalittlehigheractivityofCAFwithinjectionof0.3%CaCl 2 ornoinjectionofCaCl 2 ,as comparedtothecontrolts.

In order to improve the chemical stru cture and the edible quality of early season indica rice,we have fer-mented early season indica rice with different wholesome microorganism s under different conditions to prop erly de-compose starch,protein and fat.The result suggested that the optimumpr ocess was steaming for 15min and then fer-menting for 48h at23℃with1.2%of inoculum(Rhizopus∶bakery yeast =2∶1).After milling,the cooked rice was white -colored andhad fine mouthfeel andfavorable fermentationodour.

Objective:Anexperimental method f or evaluating the erythropoietin(EPO)factor containing food was es-tablished.Methods:Through a low ir on containing food and vein nomospasia a blood loss anemia rat model was se t up.The effect of the EPOfactor conta ining food was identified by inspection of the number of red cells and cont ent of hemoglobin,the feasibility of the m ethodwas testedby inspectionofthe number ofredcells andcontentofhem oglobin,thefeasibilityofthemethodwastestedbyexaminingtheeffectofanoraladministrationofthehumanEPOgene expression productinsilkwormchrysalises.Re sults:Usingthebloodloss anemiamo del,throughthenumberofredcellsandcontent ofhemoglobininspection,the effectof trans -EPO -gene product gave a go od effect ofpromoting the productio n of red cells and expediting the synthesis of hemoglobin.Conclusion:The intro duced methods can be used for evaluating the EPOfactor containing foods.

The studyabouttheextraction,purificationandesterificationoferitadeninewas reportedinthis paper.T he optimumextracting technique was veritied as follows:100grams dry stem of Lentinus edodes were soaked and pu lped with8～10times of75%(v /v)alcoholfor 6hours,thenextractedf or 2hat83～85℃.After being concentr ated,75ml eritadenine solutionwas obtained,where the concentrationwas 200～220mg /100ml.Then,purifying the conce ntrate with two ion exchange chromatographic column,3ml eritadenine refined s olution was obtained,withthe concentration was of 1.9%.Desiccating the solutio n,the eritadenine powder could be ga ined.The refined solution added wit h 300times of95%(v /v)alcoholcatalyzedbyconcentratedv itriolwas esterifiedfor4hours at70℃.Therateofesterification was 70%.

Theoptimizingantioxidantactivit yofcarnosine(β-alanylhistidinedipeptide)toliposomewas studiedby using the orthogonal design.It indi cated that in the presence of 1000×10 -6 ascorbic acid,different concentra tions of carnosinecouldinhibitmetaliron -dependentliposomallipidperoxidation.Theoptimizingconditions wereas follows:temperature 4℃,pH6.80andcarnosine concentration5.0mmol /L.

The effects ofdifferent protectant s were studiedonthe survival and acidproductionability of Lactobacill us Bulgaricus during different processes including cold storage?freeze?vacuumdrying?freeze drying?spray drying and roomtemperature storage.Trehalose showed the best protective effect on antifreeze and antihydration.The optimium concentrations of trehalose were 5%～10%(w /v).

Inthis paper,wefoundthatdehydration above65%waterof fresh ginger wa s always accomplishedduring the first half drying time in either hot air drying or microwave drying.Ho wever the energy -cost through the sirocco -blastingdryingtrunkwas1.6timest hatofthemicrowaveline,andthetim e -costwas28～30times thatofmicrow ave -line.Thereweremanyadvantagesinm icrowave -dryingline.Thequalityoftheproducts wasbetterthancoaldr yingwith no sulfur,so their prices were bette r whichcould even up the higher electricity-cost.

In the present study,effects of bacteria species,wind speed,relative humidity,drying time and tempera-ture on flavor andfree amino acid con tent of dry goose were investigated b y orthogonal test method.Results sh owed that the flavor and free amino acid conten t were significantly affected by the above factors.The optimum flavor an d free amino acid content obtained fromthwere S.Lactics plus S.Diacetilactis plu s Microccus,6m /s,68%,75hr and16℃r espectively.

The medium for culture and productio n of L -Phenylalanine Transaminase o f Escherichia coli 881was optimized by orthogonal experiment s.The experiment showed that the opt imal medium ingredients were:gluco se(1.5%),yeast extract(1%),KH 2 PO 4 (0.3%)and(NH 4 ) 2 SO 4 (0.2%).With the free cell as enzyme source,the trans -ratio of phenylpyruvic acid was above 90%while substr ate concentration was 0.2mol /L and transaminase reaction time 6hours.

As the result of orthogonal test,the most rational technologicl factors for extracting Curdlan fromferment liquid by means of the neutral proteinase was determined.It confirmed th at this extracting way was more effic ient than the other ways.The amino acids and nucleic acids of the bacteria were thoroughly removed in the product.The polysaccharine was identified to be theβ-(1,3)polyglucosan with proper molecular structure.

This paper reported the pro cessing method and equipments to mak e 1ton per shift instant noodles.

Because of the existence of other saccharides besides xylose,it is very difficult to recover xylose fromcrys-talline mother liquor simply by concentrationand crystallization.In t his paper,mother liquor was firstly treatedby the fermentation of active dry yeast(ADY)to metabolize glucose,and thenconcentratedunder vacuumandcrystalli zedby cooling,so xylose was recovered fro mcrystalline mother liquor.The rec overy rat of xylose was ca.25%.By means of fermentation with ADY,the glucose i nthe hydrolytic solutionof corncob also could be metabolized sufficien tly,which was beneficial to raise the crystallization yield of xylose.

The 1,8-menthadiene -7-oxime (or perillartine)a sweetener was synthesized froma -p inene intur-pentine bythenewtechnology ofmirc rowave irradiationandphase transfer catalysis(PTC)Under the optimumreaction conditions,the experimental resul ts showed that the total yield was 62.3%,and the waste material was only a s mall amount left by this method

The effects of twin -screw extrusion processing at different scerw condi tions on the water solubility of pentosans inbarley flours oftwo hul l -less barley cultivars,CDCCandle(a waxy starchbarley)andPhoenix(a regular starch barley),were investigated .Also,the conte nts of WSP(water -soluble Pentosans)at different temperature(30℃,45℃,65℃,and85℃)water were discussed.The contents of WSP 30 (at 30℃temperature water)inextrusion barley flours are more than those innative(not extruded)barley flours.they increased with e xtrusion -moisture and temperature increasing in extruded CDC Candle flour,but decreased with extrusion -temperature incresing i n Phoenix.Analysis oftheratioofara binosetoxylose(A /X)inpentosanshowedadecreasingtren dwithdecreaseofwater solubility in pentosan.Analysis of the chemical compositions of two cul tivar flours showed the contents of t otal dietary fiber,β-glucanand total pentosans innativ e CDCCandle barley flour were more th an those inPhoenix.

Monascus ruber andAspergillus oryzae were adopted as strains.Rice?soybean chips and wheat bran in different proportions were used as r aw material.Single strain and mixed strains were cultured respectively on them.Immediately,they were fermented after maturing.Results showed:Monasucus ruber could be cultured on rice and soybean chips.The optimumconditio ns were:Rice to soybean chips ratio was 1.5to 1.The culture temperature was around30℃and the culture time 6days;Whenrice to soybeans chips to branc oat ratio was 1to 2to 1respectively,the culture temperature was around 30℃a nd the culture time 3days.The newrea soning was produced by fermenting th e maturekojiproducedwithmixedstra ins culturetechnology.theother se asoning technologywas producedbyf ermenting the mature koji produced with single strain culture.By comparing the fermentation of the two kinds of mature koji,the formerwasbetterthanthelatterinf remsofsenseandphysical&chemicalindex.Thecolorandlusterofthenew seasoning was bright -colored.Moreover,it sh owedfunctional abilities andgoodf or health.

Theoptimumtechnologicalparamete rsofvegetablesheelsprocessingwe recarrot,celeryandwaterchestnut as rawmaterials.After heating.differentkinds of vegetables andaddin s differentconcentrations ofadhesives andkeing dehydratedatdifferenttemperatur es,The results were(1)Vegetable jamshowedbestshape when the water contentwas15%～17%;(2)CMCwas the best adhensive withthe content level at0.4%～0.6%.

The bitter -buckwheat pumpkinsoupwas made withthe bitter -buckwheat an dpumpkinflour as its main ingredients It was producedby the pr ocess of extruding,puffing,blendi ng andgrin.The bitter -buckwheat pu mpkin soupshoweda good color,delicate fr agrance,tasty andrefreshing,dige stible,andnutritious

Objective:To investigate the effect of maize embryo on delaying aging.M ethods:An animal model of aging wasestablishedbytreatingSwissmi cewithhighlipidsfeed.Thefoodwhi chcontained15%or20%maizeembryopowder was fed to female and male mice in the e xperimental group for 45or 50days.T he projects of biochemical assay about delayingagingcompoundsfromblood tissuewerecarriedoutResults:Inc omparisonwithmodelgrouptheconte ntofilpid peroxides(LPO)in serumwas reduced(P<0.01),the activity of superoxide dismuta se(SOD)in red bloodcells was singnificantly in creased(P <0.05),the activity of glutathhionperoxidase(GSH -Px)was increased(p <0.01or p<0.05),thecontentofhydroxyprolin(Hyp)inskinwas lift(p <0.01),thecontentofHDL -Cinserumwas obviously increased(p <0.05),andthe content of uric acidin serum was lowed(p <0.01)Conclution:These results indicate d thatmaizeembryohadamarkedanti -o xidationeffectlandthereforeeffe ctondelayingaging.Hencemaizemeb ryois a kindof newnatural resources of the health food.

To study the effects of procyanidins extract from the lotus seedpod(LSPC)on liver lipid peroxida-tion.Methods:(1)Liver homogenates were incubatedwi th Fe 2+ and H 2 O 2 invitro;(2)the mice after seven days sup-plementationof LSPC(100,200,400mg /kgbw.d),were treated with a single intragastric feeding of5%CCl 4 oil so-lution(10ml /kgbw).TheactivitiesofSODandthelevelo fLPOinliverandplasmaofCCl 4 intoxicmiceweredetermined affer 24h.Results:In vitro,LSPCcould significantly inhibit the forma tionof liver LPO.In vivo,LSPC(100,200mg /kg)evidently reduced the level of LPOan d increase the activities of SOD.Con clusion:It suggested that LSPCmight effectively protect liver fromthe i njury due to lipid antioxidation.

The efficacy andtoxicity of general glycosides,ethanol -extracts and whole powder fromBaishouwu were compared by animal experiments.The results indicated that the efficacy of the ethanol -extracts was the best among three kinds of samples,possibly bec ause not only it extracted most of the active substance in Baishouwu inclu ding C 21 steroidal glycosides but also it was apt to be absorbed and utilized.The r esults also indicated that the ethan ol -extracts andwholepowderhadnoacutetoxicitywhilethegeneralglycosides hadin certaindegree.This suggestedthatitworldbe more practical to use ethanol -extra cts.in health food even though C 21 steroidal glycosides were the major effective compounds inBaishouwu

Thetechnologyprocess has beenrese archedtoproducetheChinesecaterp illarfungus yellowpearjuicewith the main materials of Chinese caterp illar fungus and Yellowpear.As indi cated by a series animals test indica ted,this special juice have a immune adjustme nt function of the cell and regulate t he swallowing capability of the the s ingle macrophage for mice.It is a newbeverage having the immune adjustment fun ction and have a stronger competitiv e ca-pacity inmarket.

Inthis article,polysaccharide was extracted fromkelpwaste.Three kin ds of polysaccharide compositions wereobtainedwhentheextractedliq uorwas separatedbyalcohol.Bodyim munityexperiments onmouseshowthatoneof the three kinds hadthe greatest effe ct.Acute toxicity experiment prove d it innocuous infact.

The article Introduced the conditio ns and the methods to assay DDVPand O,O -Dimethyl -O -(p -ni-trophenyl)thionophosphate the pesticide residues invegetables by means of botani cal esterase.The activity of the en-zyme was shown by enzymatic reaction rate to take the place of the old actio n balance method.O,O -Dimethyl -O -(p -nitrophenyl)thionophosphate restrained the enzyme ’ s activity by 50～100times through th e additionof activa-tor.It constructed the enzyme ’ s controlling equation of DDVP and O,O -Dimethyl -O -(p -nitrophenyl)thionophosphate,with the minimal d etectable concentrationas 0.01ppm and0.166ppm.

Electrochemical behavior of heme on polypyrrole -dodecylbenzene sulfo nic acid modified electrode was investigated.Factors affecting electrochemical reaction speed were r esearched by cyclic voltammetry.A n ovel direct electroanalyticalmethodfordeterminationofhemewas developed.Poly pyrrolewas astablemediaforelectr ontransferof heme.Heme was quasi -reversible oxidation -reduced on surface of Ppy -DD SB modified glass -carbon elec-trode.The 1.5 th differential of the sensitive reduction peak electric current occurred at -206.mv could be used to de-termine the trace heme.A linear rela tionship between the concentration and the 1.5 th differential of the peak electric current of heme in the range of5.0×10 -6 ～1.0× -8 was obtained.

Genistein was the main component of i soflavone in the fermented soybean f ood.The immune antigen of BSA -genistein andthe coatedantigenof OA -genistein were synthesizedr espectively,andidentified with ul traviolet absorptionspectrometryandSDS -polyacrylamidegelelectrophoresis.TheantibodyIgGofantigenisteinwa spuredwith saturatedsolutionof(NH 4 ) 2 SO 4 andthe columnchromatography ofSep hadex G -25,with1:1600titer ofanti body IgG of antigenistein.The competitive ELISAfor detecting the genistein con tent in the fermented soybean food wa s devel-oped,with6.25～150μg /Lofthedetectingconcentrationr angeofgenistein,therecoveryof87%～102%,theaffinity constant of 1.62×10 8 ,and the 9.8%and 4.57%cross reactio n ratios of antibody for daidzin and f ormononetin re-spectively,while no cross reaction for catechin,tannin,quercetin and riboflavin was observed.The ELISAmethodand thin -leaver chromatography method were also compared for the effect of assaying genistein.

Syringin has been separated and further purified by extraction?recrystallization and column chrom ato-graph.The qualitative characteriz ation and quantitative determinati on methods for assaying purity were s tudied.The purity of syringinstandardmateria l was shown to be over 99%.

Abastact The volatile chemical constituents fromfresh Arillus Longan were analy zed by GC /MS.38compo-nents were isolated.27compounds we re identified including benzothiazole,benzisothiazole,limonene -6-ol privalate etc.

The moisture of flavourings was assa yedby microwave heating method.Ass ay conditions were determined throughthe experiment of orthogonal design:microwave heating time was45min,sample mass 34g andmicrowave power 720w.For the same sample was assayed in seven parallel tests with th e result s =0.37and CV =0.036.Comparedwith distillationm ethod,there was no obvious differen ce.

s Three years studies haverevealedth atthe intermittentwarmingreduced the phenolsynthesis inhibitedthe ppg’ s activity,keptthefruitcellmembr anes ingoodconditionfrombecoming brownandkeptthefruitingoodconsu ming quality whenthe storage periodwent up to 60d.

With the development of poultry industry and with the increase of people’ s demand for fresh eggs and egg products,the productionoffresheggs is steady,increasing,soitbrings abouttheproblems ofpreservation,backage and transportation of fresh eggs.According to the features of fresh -egg pre servation and the requirement of tra nsport con-ditions,the gas -filled transport case for preservation of fresh eggs wa s developed successfully.The experiments for testingthevibrationoffreely -fallingbodyandthevibrationduringtr ansportationhaveprovedthatsuchg os -filledwas a good solution to the problems of the breakage of fresh eggs and the fallin g apart of yolk in fresh egg’ s preservation and transportation.Meanwhile,suchcase could also make eggs fresh for a lon ger time.

Since ethylene in the postharvest mi croatmosphere accelerates senesce nce of horticultural crops,the main point to extend shelf lives of those products is to eliminate ethylene action on them.The fresh -keeping techn ologies to control ethylene biosynthesis,to r educe or eliminate ethylene,and to block ethylene action were summarize d.Great progresses have bean also made to con trol ethylene through gene engineering.Researches on cold shock to inhi bit ethylene synthesis and 1-MCPto block ethylene reception were promising for extending the shelf life of crops at am-bient temperature.

Inrecentyears,greatprogress havebeenmadeonthes tudies ofmilkderivedpeptides.Thesepeptides were of great physical importance,and mo re and more attentions were attached to these peptides.Up to now,fens of t hese active peptides kinds have been found.Immunopeptide was are one of these kinds of physical peptides.They cou ld im-provetheimmunedefensivefunction ofhuman,especiallyofneonates.Thefurtherstudies andtheexploitationwouldbe of great importance.

Monascus has beenusedtopreparered moldriceas anaturalfoodpigments andalsoas afooddisinfectantfor a thousand years.The physiologically active substance produced by mnascus has been researched widely.At pr esent,however,most of monascus,widely usedin industry,were proved to produce citrinin,which is a mycotoxin,accompa-nying with pigments and physiologic ally active substance,Kidney is the target organ of citrinin,resulting in not only teratogenicity and carcinogenicity but also mutagenicity.This review set forth the recent tendency of stud y about cit-rinin,including the physical andch emical properties,the toxicologic al characteristics,the detection m ethods and the kinetic analysis of red pigment and c itrinin production by monascus.Hen ce the method was suggested to inhibi t the ex-cretion of citrinin.

The article introduced the Hazard Analysis and Critical Control Point System(HACCP)in China,the Presentinternationalanddomestic conditions ofcarryingouttheHACCP andour presentconditionoffoodsafety.Italso emphasied that our food factories sh ould set upHACCPas soon as possible a nd the ways to set upHACCP.

Sweet -tasting protein is a kind of sw eetener with intensive potential.There is an increasing demandfor it because of the characteristic of low-calorie.It also does not contribut e to tooth decay.Six kinds of sweet -t asting proteins and a sweet tasting -modifier were reviewed in this article.The applicationforeground was also rem arked.

This paper expoundedthe theoreticalbasis offreez -concentrationandv acuumsublimation -dry system,thecomponents ofsystemequipment,andthe technicaloperating process ondowndriftsideofbioengineering products,the factors of operation during diff erent processing stages and the character istics of the bioproducts.Fur thermore,it discussed about some factors affecting the operationtime andproductiv ity in the phase of bioproducts’ freezing -sub-limation -dry.Finally their adapta bility was pointed out.

Health function and function factors in laminaria japonica research were reviewed,especialy,on its bio-logicallyactivepolysaccharides.Thealginateacid,algaestarch,and fucoidinwereexplainedindetail.T heresearchand development prospect onfucoidin wa s also predicted.