Loading...

Table of Content

15 October 2002, Volume 23 Issue 10
Study on Biodegradability of Tapioca Starch Cross-linked With Phosphorus Oxychloride
LI Xiao-Xi, CHEN Ling, WEN Qi-Biao, LI Lin
2002, 23(10):  25-28. 
Asbtract ( 1016 )   HTML ( 1)   PDF (216KB) ( 177 )  
Related Articles | Metrics
The biodegradability of tapioca starch cross linked with phosphorus oxychloride was studied according to the half-vivo model by using micropopulation symbiotic cocultures.The results indicated that the biodegradation rate and degree were slowed down as the degree of cross linking increased.For the samples of a low cross-linked degree,the biodegradation rate sped up and the biodegradation percentage increased as well.When the degree of cross linking was high,starch biodegradation was very difficult.The biodegradability of starch could be regulated by controlling the cross linking degree.
Scientific Study on Tea Infusion Method for Drinking by Filter Paper Substrate Room Temprature Phosphorimetry
DONG Chuan, WEI Yan-Li, SHUANG Shao-Min, YANG Pin
2002, 23(10):  28-33. 
Asbtract ( 890 )   HTML ( 0)   PDF (317KB) ( 158 )  
Related Articles | Metrics
The method of filter paper substrate room temperatuer phosphoremtry and potassium permanganate titration was applied for investigation on various factors affecting caffeine and tea polyphenols extraction.These factors were water temperature,infusing time and water quality.This paper proposed scientific and reasonable method and theory for tea-infusion in drinking.
Preparation of Sweet Potato Carboxymethyl Starch of High Degree of Substitution
JIANG Shao-Tong, HUANG Jing, PAN Li-Jun, LUO Jian-Ping
2002, 23(10):  33-36. 
Asbtract ( 1293 )   HTML ( 0)   PDF (206KB) ( 209 )  
Related Articles | Metrics
Carboxymethyl Starch(CMS)is a kind of anion starch ether,which has been widely used in many fields,especially in the food industry.In this paper,a kind of CMS with high degree of substitution and high viscosity was produced from sweet potato starch by using chloroactic acid,accompanied with ethanol as reaction solvent and sodium hydroxide as proton acceptor.Different factors influencing.The synthesis of CMS were systematically analyzed.
Studies on the Chemical Propertise about Hydrolyzed Liquid of Abalone Shell
QIU Cheng-Yu, NI Hui, YANG Yuan-Fan, ZHANG Qi-Biao
2002, 23(10):  36-39. 
Asbtract ( 1002 )   HTML ( 0)   PDF (264KB) ( 332 )  
Related Articles | Metrics
The chemical and physical properties of the hydrolyzed from Abalone shell by Lactic acid were studied.The results showed that the liquid was a complicated system which consisted of many kinds of ingredients such as water,calcium ion,lactic acid radicale,protein,saccharide and so on.Under some conditions,the density of the liquid(indicated by Be degree) had linear negative relativity with the temperature,the concentration of the calcium ion and had linear positive relativity with the density.The process of crystallization was most depended on the temperature and density.The pH value would decrcase as crystallization of calcium ion formed in the liquid.
Study on Molar Ratios of Menthol-β-Cyclodextrin Encapsulation Complexes by Kneading Method
YONG Guo-Ping, TONG Hong-Wu, LI Guang-Shui, XU Ran, PENG Rong-Huai, XU Ying-Bo, XU Hua-Jun
2002, 23(10):  40-41. 
Asbtract ( 1292 )   HTML ( 0)   PDF (91KB) ( 207 )  
Related Articles | Metrics
The menthol- -cyclodextrin encapsulation complexes in various molar ratios (menthol/β-cyclodextrin )were prepared by kneading method,The amounts of surface menthol(by washing encapsulation complexes with ethyl alcohol )and the total menthol (by distilling encapsulation complexes )were measured by ultraviolet spectrophotometry.The ratios of encapsulation menthol were also calculated .The results showed that the amount of surface menthol was the lowest ,and the ratio of encapsulation menthol was the highest ,when molar ratio was 1.05∶1.
Studies in Congtinuous Fermentation of the Immobilized Multimicrobe and Organic Acid-producing
LIU Yong-Jun, JIA Jing-Fen, ZHANG Ai-Ning, DENG Xiao-Chen
2002, 23(10):  42-45. 
Asbtract ( 958 )   HTML ( 0)   PDF (252KB) ( 188 )  
Related Articles | Metrics
Continous fermentation of multimicrobe had been performed by using immovable cell culture.We simulated cellar fermentation of liquor by using 30 fermentation collumns,which represented different fermentation stages.By controlling tempratures artificially and changing culture components,we detected the total easter,total acid,alcohol,pH value and changes of different organic acids under different conditions and stages by using gas chromatograph.The results showed that the produce of butyric acid culminate in the column 19,while that of caproic acid in the column 22.The number of the microbe was maximun in the column 7,while on the column 19,it was minimum,following an ascend trend.In the firmenting columns,Ananerobic Bacillaceae was the dominant strains.In the experiment,we analysized the organic acid-producing of the immobilized multimicrobe by using the extract liquid of the fresh distiller’s grains as the basic fraction,the results was good.
Study on Covoa Butter Equivalent Production by Mucor Circinelloides 3.2208 in Optimum Condition
DONG Xin-Rong, CAO Jian, LEI Yin-Ping, ZHAO Bin
2002, 23(10):  45-50. 
Asbtract ( 1014 )   HTML ( 0)   PDF (281KB) ( 209 )  
Related Articles | Metrics
Through the orthogonality experiment, the optimization culture condition for accumulating CBE by Mucor circinelloides 3.2208 was achieved as following:inoculum quantity 0.5ml;temperature 33℃;pH6.0;C/N ratio100;culture time 6 days;nitrogen source is peptone;carbon source is maltose;FeSO4•7H2O 0.01g/L;ZnSO4•7H2O 0.01g/L;MnSO4•4H2O 0.0005g/L;MgSO4•7H2O 0.8/L;Oleic 0g/L.Under such culture condition,we gain the Mucor circinelloides 3.2208 CBE 3.61%from dry cell.The lipid coefficient is 0.29,the Sn-2unsaturated fatty acid is up to 78.08%.
Study on Immobilization of Pectinase on Chitosan
LI Xiu-Jin, ZHONG Fei, XIAO Yue-Juan, GE Chao, GUO Hong-Yan
2002, 23(10):  50-53. 
Asbtract ( 1744 )   HTML ( 0)   PDF (203KB) ( 234 )  
Related Articles | Metrics
Pectinase was immobilized on chitosan vector by cross likage of glutaraldehyde. Effects of concentration of glutaraldehyde, amount of the enzyme and temperature on immobilization were analyzed. The enzymatic conditions (optimum pH and temprerature ), Km value and half-life of immobilized pectinase were measured. The results showed that the high rate of recovery of immobilized enzyme could be obtained under the conditions of 3% glutaraldehyde, 0.1 mg pectinase/wet chitosan and 5 ℃ temperature. The extent of the optimum temperature of immobilized pectinase was larger than non-immobilized pectinase. The optimum pH and apparent Km value of the immobilized enzyme decreased slightly. Under the 4 ℃ condition, the half-life of immobilized pectinase was 30 d.
Enzymatic Browning of Aloe Product and its Control Methods
QIAN He, LIU Chang-Hong, ZHANG Tian
2002, 23(10):  53-57. 
Asbtract ( 946 )   HTML ( 0)   PDF (289KB) ( 224 )  
Related Articles | Metrics
The mechanism of enzymatic Browning of Aloe product was analysed.The factors which affected enzymatic browning,for example,process conditions,pH,temperature,stockpile time,and so on,were studied.The principal methods,like heat treatment,acid treatment,sulphite and other chemicals treatments,isolation or removing oxygen methods,were discussed.
Enzyme Breeding and Producing Conditions of α-Acetylactate Decarboxylase Strain
ZHOU Wen-Bin
2002, 23(10):  57-59. 
Asbtract ( 1504 )   HTML ( 1)   PDF (136KB) ( 180 )  
Related Articles | Metrics
A high yield α-acetylactate decarboxylase producing strain was obtained by selecting and compound mutagenesis of UV and NTG with 9 soil Bacillus Lichenforms as starting strain.Among 9 native strains,BL-4 had the highest production of α-acetylactate decarboxylase.After UV mutagenesis of BL-4,the production of α-acetylactate decarboxylase of selected mutated strain(BL-4-UV-3) increased 43.3%.Then BL-4-UV-3 took place the second mutagenesis under NTG,the production of α-acetylactate decarboxylase of selected mutated strain (BL-4-UV-3-NTG-11) increased 1.22 times compared to native strain BL-4.The optimum enzyme producing conditions were 30℃,initial pH at 6.5,and 36h fermentation.
Study of Property of β-Fructofuranosidase from Arthrobacter sp.
YU Guo-Ping, ZHANG Xiu-Ling, XU Hong-Hua
2002, 23(10):  59-62. 
Asbtract ( 1031 )   HTML ( 0)   PDF (178KB) ( 228 )  
Related Articles | Metrics
In this paper,the property of β-Fructofuranosidase from Arthrobacter sp. was studied. The best temperature for getting total activity was 35℃,and pH was 6.5. The optimun condition for getting high percent lactosucrose was that temperature was 42℃ and pH7.0.This enzyme can use sucrose and lactose as raw materials for synthesizing Lactosucrose.
New Technology Study on Fermentation of Thin Soybean Paste
GANG Jie, WU Yun-Hong, JIANG Ji-Feng, LIU Xiao-Lan, ZOU Dong-Hui, ZOU Xiao-Ping
2002, 23(10):  62-64. 
Asbtract ( 1118 )   HTML ( 0)   PDF (157KB) ( 294 )  
Related Articles | Metrics
Using expanded beans and multi-strains to produce soybean paste, the optimum conditions for preparation of koji and fermentation through single factor and orthogonal test were obtained. The results were that Aspergillus oryzae 3.951 and Aspergillus niger 3.350 could make the koji respectively and the ferment mixedratio was 8∶2. Taking low mash density fermentation and adding 5% Zygosaccharomyces rouxii As 2.371 to ferment mash, the paste could be produced after 15~20 days fermentation with stable and good flavor. This fermentation time was sharply shorter than that of traditional technique, The new technology could increase material yield and equipment utilization rate.
Study on Brewing Tecnics of Phyllanthus Emblical Fruit Wine
ZHANG Min
2002, 23(10):  65-68. 
Asbtract ( 1178 )   HTML ( 2)   PDF (225KB) ( 239 )  
Related Articles | Metrics
The process and technical parameters of brewing Phyllanthus emblical fruit wine was studied in this paper. The results showed that the Phy. Emblical fruit was first decorticated in 2.5%~4.0%NaOH solution with temperature of 70~80℃ by 20~40s, then exposed about 1.5~2min under the steam of 100℃,The0.1% pectolase by weight and NaHSO3、120~150mgSO2/L were added into the paddle of Phy. Emblical fruit,by adjusting the sugar content up to 20%~25% added for once,the10~12d main fermentation was controlled in the pH range of 3.5~4.0(acidity of 1.0~1.10g/100ml).Then the 3~4d after-fermentation and ageing of 2~3 months were proceeded.It was clarified and filtrated through gelatine clarification, finally sterilized under the condition of 65~70℃,15min.The quality of Phy. Emblical fruit wine was evaluated to be the best ever processed.
Study on Making Concentrated Aloe Geltin by Different Technologies and Analyzing Components in them
WANG Ping, WANG Zhen-Yu, YANG Chun-Yu
2002, 23(10):  68-69. 
Asbtract ( 1044 )   HTML ( 0)   PDF (91KB) ( 146 )  
Related Articles | Metrics
Ultrasonic wave breaking in co-operation with freeze-drying was used to make concentrated aloe gelatin,and some active components in it were determined .The results showed that the peroxidase activity ,the contents of protein and vitamin C in the concentrated aloe gelatin extracted by Ultrasonic wave breaking in co-operation with freeze-drying were higher than routine technology.
Technology Study on Optimum Conditions and Formula for Making Orange Peel Sour Beverage
CHU Wei-Yuan
2002, 23(10):  70-72. 
Asbtract ( 1100 )   HTML ( 2)   PDF (141KB) ( 218 )  
Related Articles | Metrics
The orange peel sour beverage was brewed by fermentation of the orange peel. The optimum technological conditions for both alcohol and acetic acid fermentation and for the suitable formula of the beverage were determined through orthogonal experiments.
Microwave Heating Employed on the Tea Manufacture
LIU Xin, JIN Shou-Zhen, FU Shang-Wen, LU Zhen-Hui
2002, 23(10):  72-75. 
Asbtract ( 917 )   HTML ( 0)   PDF (192KB) ( 210 )  
Related Articles | Metrics
Microwave heating is applicable to green tea manufacture.A microwave equipment for the manufacture of famous and nice quality green tea with microwave power unit of maximum 6 kW(at 2450MHz)and a 42cm wide teflon-coated grass fiber belt conveyor was studied.The speed of the belt could be adjusted. In the period of green tea processing, the time of microwave used to inhibit enzyme was about 2min and each step of the two-step microwave drying was about 5min. The quality of tea of microwave processed was superior to that of conventional processing. The chemical compound of tea processed by microwave contained more amino acid, caffeine and eluote than those of conventional processing.
Investigation of Protease on Extraction of Hydrolyzed Animal Protein(HAP)from the Eel Scraps
HUANG Zhi-Yong, LAI Hai-Tao, XU Wei-Xiong, TU Kai-Sheng
2002, 23(10):  76-78. 
Asbtract ( 960 )   HTML ( 0)   PDF (149KB) ( 297 )  
Related Articles | Metrics
Introduced in this paper was the method of extraction of hydrolyzed animal protein (HAP) from eel scraps by protease. Through the ofthogonal tests of hydrolization with the three enzymes,namely papain, pepsinum and hay bacillus protease, it was found that the hay bacillus protease was the most effective protease for hydrolyzing HAP. The degree of hydrolysis (DH) by the hay bacillus protease was 82.6% under the optimum hydrolyzing conditions: 50℃, pH 5.0, ratio of scraps and water being 5:4, the protease content being 2.0% of the protein contained in the scraps, and the reaction time as 5 h.
Technology Study on Making Black Sesame Drink
HUANG Min, WEI Xu-Hui
2002, 23(10):  78-79. 
Asbtract ( 919 )   HTML ( 0)   PDF (93KB) ( 221 )  
Related Articles | Metrics
For the convenience of eating and long-term storage of canned foods,it was necessary to use easy open endstin,to apply the traditonal dessert technology,and to turn the traditional foods into instsnt foods produced in the industrial way ,so as to produce the black sesame drink convenient to eat and easy to store .
Study on Rhodiola Herlt Bread
LIU Zhi-Wei, WU Mou-Cheng
2002, 23(10):  80-83. 
Asbtract ( 850 )   HTML ( 0)   PDF (197KB) ( 216 )  
Related Articles | Metrics
Rhodiola is the wild plant and the ideal health source.From its dry rootstalk,the extraction containing salidrodide 1.1 percent was prepared thuough extracting by ethanol.As a function factor,mixing this extraction with wheat flour and making bread showed the sense quality was good.The bread’s water holding capacity was heighten,and hinder the ageing process of bread.The bread has special nice flavour and good mouth feel.Moreover,the bread also has fuction of health care.
Study on Changes of Aroma of Instant Green Tea During the Process by SDE Method
ZHU Qi, SHI Zhao-Peng, REN Chun-Mei
2002, 23(10):  84-87. 
Asbtract ( 929 )   HTML ( 0)   PDF (205KB) ( 190 )  
Related Articles | Metrics
The changes of aroma of instant green tea during the process by SDE steam Distillation Extraction method were studied. The results showed that the process had great effects on the aroma of instant green tea. The aroma was lost in the process gradually, especially in the procdss of extraction and concentration. Some aroma compounds increased after spray drying, but the flavor of instant green tea was totally different in comparison with that of infused green tea. The degree of aroma groups and aroma compound lost during the process was different. The method of SDE had some effects on the aroma compounds of tea leaves.
Study on Purification of Sucralose by Cloumn Chromafograph
WEI Yi, SU Hui, ZHANG Ying, LIAO Jing-Yang, GUO Lin
2002, 23(10):  87-89. 
Asbtract ( 1123 )   HTML ( 0)   PDF (175KB) ( 230 )  
Related Articles | Metrics
Sucralose was purified by column chromatograph and determined by thin layer chromatograph.The average recovery of the method was 95.18% and the relative standard deviations was 0.75%.The structure of sucralose was also identified by the methods of IR,MS,NMR and elemental analysis.
Isolation and Identification of Pasteurellosis Suum with Respect to Species Inpuirendae Bacilli
HUANG Yu, PENG Mei-Xian, YANG Shu-Hua, ZHANG Yuan-Xin
2002, 23(10):  89-91. 
Asbtract ( 877 )   HTML ( 0)   PDF (157KB) ( 182 )  
Related Articles | Metrics
Pasteurella haemolytica and species inquirendae bacilli were isolated from pathological material of pig for slaughter. They have both virulence and synergism in disease.
Study on Microwave Extraction of Buddleja Officinalis Maxim Pigment
ZHANG Xiao-Man, PENG Yong-Fang, MA Yin-Hai
2002, 23(10):  91-93. 
Asbtract ( 880 )   HTML ( 0)   PDF (147KB) ( 192 )  
Related Articles | Metrics
Using water as the solvent,natural pigment was extracted by microwave technology. The results showed that microwave irradiation could improve the extraction efficiency of natural pigment to as high as 11.15%. The most suitable conditions for the extraction were as follows: the power of microwave was in middle radiation and the time was six min, and the solid-liquid leaching ratio was 1:40.
Fessibility Study on Method of C21 Steroidal Glycosides’ Quantitative Determination with Sulfonic Mercuric Acetate Reagent
SONG Jun-Mei, LIU Hong-Lei, DING Xiao-Lin
2002, 23(10):  94-96. 
Asbtract ( 1156 )   HTML ( 0)   PDF (161KB) ( 284 )  
Related Articles | Metrics
In order to establish the quantitative determination method for C21 steroidal glycoside in Asclepiadaceae plants as homologous health food ,the functional group reaction method of C21 steroidal glycoside’s quantitative determination was studied in this paper after the research on their extraction method.The sulfonic mercuric acetate reagent method,which was unique to 3-hydrooxyl steroids,was used to determine the C3-OH on the aglycones directly in order to deternine the glycosides indirectly .The results showed that the method was feasible .
Study on Determination of Transitional Metal Ions in Food with High Performance Liquid Chromatography
HU Qiu-Fen, CHEN Jiang-Hong, YIN Jia-Yuan
2002, 23(10):  96-99. 
Asbtract ( 947 )   HTML ( 0)   PDF (201KB) ( 203 )  
Related Articles | Metrics
A new method for the determination of iron, cobalt, nickel, copper, zinc and manganese in food with high performance liquid chromatography by using 2-(2-quinolinylazo)- 5-diethylaminophenol (QADEAP) as chelating reagent was described. With methanol (contained 0.2% acetic acid) and pH 4.0 HAc-NaAc as buffer solution and gradient elution as mobile phase at a flow-rate of 0.5ml/min. The Iron, cobalt, nickel, copper, zinc and manganese chelates of QADEAP could be separated on a Water Nova-Pak-C18 chromato graphic column (3.9×150mm) and monitored with photodiode array detector. The detection limit (S/N=3) was:iron 3.2(μg/L, cobalt 4.1μg/L, nickel 2.6μg/L, copper 4.4μg/L, zinc 5.0μg/L and manganese 8.0 μg/L. The relative standard deviations were 1.6%~3.5 %. The standard recoveries were 93%~107%. This method could be applied to the determination of iron, cobalt, nickel, copper, zinc and manganese in food with satisfactory results.
The Application of Super-micronized Starch to Biodegradable Food Package Film
WU Jun, XIE Bi-Jun, XIONG Han-Guo, LI Li
2002, 23(10):  99-101. 
Asbtract ( 1097 )   HTML ( 0)   PDF (147KB) ( 197 )  
Related Articles | Metrics
The super-micronized starch was prepared by High-speed Jet Mill associated with Ball Mill. The result shows that the efficient diameter of the super-micronized starch is 3.126μm and its crystallinity is reduced from 38.7 % to 17.1%. After plasticised by glycerol, its crystallinity becomes 9.3%. In this way, the mechanical property of starch is improved and it can be applied to food package film. The content of starch in the film reaches 55%, and the water resistance and oil durance of the film are excellent. Its biodegradable rate is 67% in the soil after 120 days.
Study on Effects of Different Preservatives on Fibrosis and Fresh-keeping of Bamboo Shoot
XU Li, LIU Wan-Jun, LU Jia-Gui
2002, 23(10):  102-105. 
Asbtract ( 1119 )   HTML ( 0)   PDF (213KB) ( 192 )  
Related Articles | Metrics
The effects of keeping fresh bamboo shoots under (1±0.5)℃ with/without chemical preservatives were studied.Different treatments were as follows:Ⅰ.Fumigants Anxipei (MCP) and sodium sulfite (suffocating treatment);Ⅱ.Soak liquid sodium sulfite, sodium benzoic acid, citric acid and salt;Ⅲ.immension liquid MH,carapace polysaccharide; andⅣ.the control i.e., non-treatment only packed with polyethylene films. The results showed that Anxipei (MCP) and sodium sulfite preservatives treatment significantly controlled the respiration rate of bamboo shoot, slowed down the formation of fibrins, and effectively restrained bamboo shoots’ aging process. As such, after one month of storage, the appearance of bamboo shoots didn’t have distinct difference with the original fresh ones.The edibility rate, good product rate, vitamin C repositing rate, gross saccharides, and cellulose being 94.8%, 96.4%, 73%, 0.6g/100g, and 0.5g/100g, respectively.Nevertheless, the control group showed a higher vitamin C repositing rate of 79%.
Effects of CO2 Deastringency Treatments on Storage Quality of Persimmon Fruits
DONG Shi-Yuan, ZHANG Ping, JI Shu-Juan
2002, 23(10):  105-109. 
Asbtract ( 1113 )   HTML ( 2)   PDF (263KB) ( 252 )  
Related Articles | Metrics
In this thesis, the qualities of persimmon fruits with different concentration CO2 , different harvest maturity and different temperature were compared. Results shows that Persimmon fruit is distrainment completely by treating 40% CO2 at 20℃ for 4.5d.After treatment the fruit remains fresh color, sweet and crisp without browning.Storage qualities for removal of astringent fruit at different maturity are different, the optimum maturity is just turning into yellow in peel of fruit. The fruit with higher temperature for removal of astringency can postpone the decreasing of fruit firmness and MDA content increased. Thus the senescence of fruit is retarded, browning and decay rate decreased.
Isolation,Identification and Antimicrobial Activity Assay of Bacillus Natto
ZHONG Qing-Ping, XIE Jun-Jie, YU Shi-Wang
2002, 23(10):  109-112. 
Asbtract ( 997 )   HTML ( 0)   PDF (185KB) ( 225 )  
Related Articles | Metrics
One strain of Bacillus natto with high antimicrobial activity was isolated from Natto. The antimicrobial effects on some bacteria, yeasts and moulds were investigated, and were also compared with some food preservatives. Besides, the antimicrobial effect was proved to be hereditaril stable.
Effects of Three Kings of Preesed Teas Compounds on the Activities of three Enzymes and two Microoganisms
TU You-Ying, XU Hai-Rong, LIANG Hui-Ling, CHEN Xuan, WU Yuan-Yuan, CHEN Wen-Feng, TAN Qing-Feng
2002, 23(10):  113-116. 
Asbtract ( 1093 )   HTML ( 1)   PDF (287KB) ( 177 )  
Related Articles | Metrics
The effects of some tea infusions,catechins,and organic acids on the activities of three enzymes and two microorganisms were investigated.The results showed that activities of proteinase and α-amylase extracted from pancreas were improved by tea infusions,catechins,and organic acids.Yunnan compressed tea improved the activities of α-amylase and proteinase by 17.2 and 15.6times respectively.All the treatments mentioned inhibited the activities of lipase in different degrees.Yuannan compressed tea,fermented green tea solution and green tea infusion appeared to have high abilities to promote the growths of Lactobacillus bulgaricus and Bifidobacteriam.The dried weight of Lactobacillus bulgaricus cultured in either Yuannan compressed tea or fermented green tea solution was 40.0% higher than that cultured in physiological saline,and also higher than that cultured in green tea infusions.However,Fermented green tea solution showed the best effect on stimulating Bifidobacteriam growth among the three treatments.It increased 62.5% weight higher than that cultured in physiological saline.
The Preliminary Studies on Chemistry Composition of Adduct and Entrails of Atrina Pectinata
LEI Xiao-Ling, WU Xiao-Ping, ZHANG Chao-Hua, WU Hong-Mian
2002, 23(10):  116-120. 
Asbtract ( 1074 )   HTML ( 0)   PDF (276KB) ( 276 )  
Related Articles | Metrics
This paper studied the contents of nutrition composition of adduct and entrails of Atrina pectinata. The results demonstrated that the adduct was of much higher protein content and much lower ash content than the entrails and also of higher protein content than some common shellfishes. The nutrition composition of the entrails seemed to be similar to common shellfishes. Both bad higher protein nutrient values, because the adduct and the entrails showed the amino acid scores being 83 and 82.7respectively. The contents of inorganic elements of the adduct had its own characteristics. The contents of elements of limit quantity were much higher than those of the adduct. This illustrated that the entrails had stronger capacity in enriching elements of limit quantity than the adduct.
Research on Effectiveness of Fugu Detoxication and Flavor Adjustment Fugu Detoxication
MAO Yu-Yang, JIANG Yun-Sheng, ZHOU Zhong-Min, PENG Xun-Hua, XU Chuan-Jun
2002, 23(10):  120-123. 
Asbtract ( 1107 )   HTML ( 0)   PDF (205KB) ( 255 )  
Related Articles | Metrics
The toxins of several specics of Fugu processed privately in the restaurants in Jiangsu Province were tested.The eliminations of Fugu Toxin with two alkali poisoning agents and one non-alkali poisoning agent were compared and sieving tests for agents conducted. Mean while much research work on the flavor adjustment after the fugu detoxication was carried out and a series of research data acquired.
Analysis of the Protein and Fat Among Pricocious Varieties of Walnut
HAO Yan-Bin, WANG Ke-Jian, WANG Shu-Lan, ZHUANG Yan-Ling
2002, 23(10):  123-125. 
Asbtract ( 975 )   HTML ( 0)   PDF (136KB) ( 1547 )  
Related Articles | Metrics
The results showed that the protein value in precocious walnut has no great difference with the seeding walnut,but the quantity of protein in the precocious is higher than in the seeding walnut;and the quantity of linoleic in the precocious is also higher than in the seeding walnut.
Advances on Extraction of EPA and DHa from Fish Oil
LIU Wei-Min, MA Hai-Le, LI Guo-Wen
2002, 23(10):  125-127. 
Asbtract ( 1002 )   HTML ( 0)   PDF (180KB) ( 306 )  
Related Articles | Metrics
The advances in extracting EPA and DHA from fish oil were reported. The extraction method by supercritical CO2 was mainly discussed. The achievement of continuous extraction of EPA and DHA by supercritical CO2 and the experiment result were presented.
Study on Production and Control of Biogenic Amines in Wine
ZHANG Chun-Hui, XIA Shuang-Mei, ZHANG Jun-Xiang
2002, 23(10):  128-130. 
Asbtract ( 1013 )   HTML ( 1)   PDF (194KB) ( 174 )  
Related Articles | Metrics
Several kinds of fermented foods would contain biogenic amines,the over absorption of which would have undesirable physiological effects on human beings.In winemaking biogenic amines could be produced during malolactic fermrntation(MLF)decarboxylated by lactic acid bacteria in wine.Histamine-producing strains could be detected by PCR test or DNA probe technology.In order to lower biogenic amine concentrtion in wine,inoculated MLFwas proposed,so as to effectively eliminate of lactic acid bacteria from wine after MLF.
Technical Studies on Nattokinase
CHEN Zhi-Wen, XU Er-Ni, XIAO Mei-Yan
2002, 23(10):  130-134. 
Asbtract ( 1160 )   HTML ( 0)   PDF (316KB) ( 302 )  
Related Articles | Metrics
Compared with some traditional thrombolytics, nattokinase, which is found to be a strong fibrinolytic enzyme, is safer in use at a lower-cost. It is effecive by oral administration, and expected to be a new thrombolytics. Its isolation、purification、and characteristics were introduced in this paper. It also reviewed the newly studies on its activity detection、stability factors and high production technology.
Status of Selenium Research and Selenium-Fortified Food
CHEN Li-Cheng, ZHANG Yong
2002, 23(10):  134-137. 
Asbtract ( 866 )   HTML ( 0)   PDF (223KB) ( 246 )  
Related Articles | Metrics
A review was presented in this paper with(1)biological functions of selenium;(2)diseases arising from seleniun deficiecy;(3)selenium toxicity;(4)selenium content in food and intake of dietary selenium in the word;(5)selenium fortification and selenium fortified foods;and(6)the trend in the field of the selenium research.
Develoment of Natural Food Antioxidant Research at Hone and Abroad
YANG Yang, WEI Xiao-Ying, RUAN Zheng
2002, 23(10):  137-140. 
Asbtract ( 1102 )   HTML ( 1)   PDF (252KB) ( 1029 )  
Related Articles | Metrics
In this article,the development of natural food antioxidant from many sources and its antioxidative effect research at home and abroad were summarized. The information of utilizable natural food antioxidant was provided.
Review on Physiological Functions and Development of Bifidobactreia
ZHANG Jian-Hao
2002, 23(10):  141-142. 
Asbtract ( 734 )   HTML ( 0)   PDF (113KB) ( 271 )  
Related Articles | Metrics
With typical biological characters of Gram positive bacteria,Bifidobacteria have shown a lot of physiological functions such as biological barrier,nourish function,builduping immunity,modifying the function of intestine & stomach and repelling tumour & caducity.They have been used to develop function foods and healthy dairy products.
Application Study of HACCP in the Student Nutritions Lunch Process
SUN Yong, LIU Cheng, PEI Yu-Xiu, CUI Jing-Jin
2002, 23(10):  143-145. 
Asbtract ( 867 )   HTML ( 0)   PDF (155KB) ( 229 )  
Related Articles | Metrics
All hazards affecting the food safety in the student nutritious lunch processing were studied, and the critical control points, limits and correct measures were established.So as to diminish the hazard factors to minimal limits and to achieve the aim of assuring food safety and promoting student’s health.
The Role of Milk on the Evolution of Mammal
PANG Guang-Chang, CHEN Qing-Sen, HU Zhi-He
2002, 23(10):  146-152. 
Asbtract ( 999 )   HTML ( 0)   PDF (429KB) ( 182 )  
Related Articles | Metrics
Depending on the studies about nutrition values and new bioactive factors of common milk and colostrums, especially the discoveries of new kind of bioactive peptides from enzymolysis of milk proteins, many scientists believed that milk played critical significant rule not only in human nutritions but also in the growth, development, evolution, physiology, biochemistry, antibiotic, behavioral, and immunodefences of infants. So one could say that if we had no lactations then we had no mammalian species, and no prosperity of Homo sapiens as well. Many research works showed that this study would become scientific research focus for dietician, food scientists, medicine scientists and Biologist.
Bioavailability of Carotenoids
HUANG Yang, JIANG Jian-Guo
2002, 23(10):  152-155. 
Asbtract ( 1010 )   HTML ( 0)   PDF (243KB) ( 238 )  
Related Articles | Metrics
The assimilative and metabolic processes of carotenoids, who act as precursors of vitamin A, the definition of carotenoids’ bioavailability, the affecting factors of bioavailability and new methods of determination are discussed in this article.