The effects of microwave heating and air-drying of grapeseeds on the physic-chemical parameters and tocopherols in their oils were investigated. Microwave treatment improved oil yield and increased viscosity while reducing pigment contents (K410 and K670 values). Removal of tannin by washing grapeseeds with alcohol resulted in oil with low pigment content (K410 and K670 values). γ-Tocotrienol, the major tocopherol of grapeseed oil, and α-tocopherol,β-tocopherol,γ-tocopherol increased while δ-tocopherol concentrations decreased on heat treatment of grapeseeds. The negative effect of tannin removal was confirmed by the low tocopherol contents of its oil. The results demonstrated the impacts of using microwave heating in producing oil from grapeseeds.

To elucidate the colour stability of pork,oxymyoglobin was extracted at 24h post mortem and purified from semimembranosrs of pork.After seperation from metmyoglobin by chromatography on DEAE-Sepharose FF and Sephadex G-75 columns,its purity was controlled by SDS-PAGE electrophoresis and scanning spectrophotometry.The autoxidation rate was measured over a wide range of pH values(5 0～7 0),temperatures(20～50℃),ionis strength(0～600mmol/L NaCl) and partial pressure of O2(0～150mmHg).The results showed the exogenous factors(pH,temperature,ionic strength and partial pressure of O2) had significant effects on the autoxidation rate of oxymyoglobin•Low pH,high temperature,high ionic strength and very low partial pressure of O2 could increase the autoxidation rate.

The microwave extraction and stability of the natural yellow pigment in the coat of peanut,grown in Fujian were studied.The optimum conditions for microwave extracting were:pH=3,70%(volume percent)ethanol as extraxtant,ratio of material to extractant lg:5ml,microwave power 120W and microwave irradiation time 200s.The kind of pigment could be applied to pH value widely,and presents best colour in base media.It had good light resistance,heat resisting property.Some common food additive was not affected on stability.The pigment had less resistance capability against oxidizing agent-H2O2,and had better endurance capability against reducing agent-Na2SO3.

The effects of temperature, heating time, ratio of tea to water and pH value on extraction rate and activities of Oolong tea, Green tea and Black tea polysaccharides(TPS) were studied. The results showed that extraction rate of TPS was noticeably affected by pH, temperature, heating time and ratio of tea to water in significant order. It was concluded that pH was the main factor affecting activity of TPS, since activity of TPS extracted on the condition of acidity or alkalinity was very low. The model of extraction rate (Y) showed no significant lack of suitability at 5%, but it was statistically significant at 1%. The model was appropriate to express response variables. Considering high extraction rate and activity of TPS, the extracting condition was optimized by using expectant function approach for simultaneous optimization of several variable levels, these were 0~1 temperature, 0~1 heating time, 0~0.5 ratio of tea to water and -0.95 pH.

This research used abolished yeast mud(the living rate of the yeast exceeded 90%)from the brewery as the raw materials,and impelled the yeast cells to self-dissolve under the gentle condition by adopting modern biotechnology and utilizing many kinds of enzymes from the yeast body.The self-dissolved products were made a kind of powdery yeast extractant by the use of the centrifugation and dry-spraying methods.

We seperated and purified fine microphyte strains from fermentation pit soil and studied the organic acid-producing results by using immobilized cell culture.We analysized the changes of organic acid by gas chromatograph when we changed the culture components and other conditions.The results were as follows:Fornic acid and valeric acid restrained the acid-producing while sodium acetate showed a direct plus correlation to that of the multimicrobe.The carbon as nutritent source was composed of a mixture of acetic acid and lactic acid,acetic acid and propionoic acid,acetic acid and butyric acid and propionoic acid and butyric acid so as to improve organic acids-producing.In addition,P and N had also a important effect organic acid-producing.However,the total trend of organic acid-producing was as follows:Acetic acid→butyric acid→acproic acid.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 fermentation fraction.The results were good,and might be utilized in the production of Luzhou-flavour liquors.

The retrogradation kinetics properties of rice starch pastes from three rice types,i.e.indica rice,japonica rice and glutinous rice were studied separately by using a rotary rheometer.Results indicated that the retrogradation of starch pastes approached to the first order chemical reation model with the reaction order higher than isilightly.The retrogradation kinetics properties of starch paste could be described well by rheological index.The retrogradation was related to the properties of both continuous phase and disperse phase.The precision of equation was the highest when the parameters of rheological index of continuous phase and the sedimentation ratio of dosperse phase were introduced to the model,The interaction of anylose and amylopectin led to the increase of retrogradation.

The glass transition temperatures of beef meal and actomyosin were examined by using Modulated Differential Scanning Calorimeter.It was found that for actomyosin at about -10℃and -3℃,there existed two endothermic overshoots and no effect of CMC-Na,sodium alginate and gelatin on the DSC curves.It was also found that there was no correlation between the double endothermic overshoots and annealing treatment.

Using NOVOZYME 234 enzyme,studying the condition of preparing P.rhodozhma protoplasm and protoplasm revival

The law of desiccation and the influence of effective compositions in Ginkgo biloba leaves were studied in the condition of different microwave powers.Results showed that the microwave power affects the velocity of desiccation to a great extent.About10%of moisture reserved at the end of constant velocity period of dehydration.Over high intensity of microwave radiation results in the decomposition of the main effective composition of flavonoids and terpene lactones partly.Microwave energy based on its special advantages,provides a new method for desiccation of fresh Ginkgo biloba leaves,which can save more energy and also improve the efficiencies of space-time.

In this paper ethyl acetoacetate and ethanediol as raw materials synthesized fructone. By a single factor synthesis and an orthogonal test, with the synthesis of fructone as study targets, the ettects of catalysts,materials ratio, temperature, time, heating ways and so on were studied. With microwave irradiation and phase transfer catalysis, the optimum reaction conditions were as follows: NaHSO4/FeCl3 as catalyst, PEG-800 as phase transfer catalyt, ethyl acetoacetate : ethanediol as 1∶1.5～1.8 (mol), methylbenzene as solvent and microwave irradiation time in 8～12 min. The yield was up to 91.5%. The synthesis product was characterized by refraction index, chemical and physical property, IR, GC, MS and 1HNMR spectra.

Tht beer’s spent grains contained 58.7%(w/w,dry base)dietary fibers,23.0% soluble dietary fibers(SDF),13.6% soluble pentosans and 30.4% β-glucan.We obtained 16.5%(w/w,db)SDF from it by adding ethanol to precipitate SDF.Adding papain and α-amylase to enzymolysis protein and starch and increasing temperature of extracting liquid could all increase the rate of isolated SDF.SDF was composed mainly of xylose(60.44%)and arabinose(34.45%).And the ratio of arabinose to xylose was 0.57.Concentration of β-glucan,mannose and galactose in SDF was 12.01%,1.16%and3.35%respectively.

The conditions for releasing cholesterol from the inclusion compound in β-cyclodextrin were optimized on the basis of single factor tests and validated by repeated experiments.The results indicated that the releasing rate of cholesterol reached to 99.7% in the optimum condition of pH 9.5,the regurgitant time 1h,and the concentration of ethanol 99.7%.

The method of leaching flavanoids from Ginkgo ectocarp was studied.The results showed that the optimal leaching conditions were:extracting agent:60% ethanol;temperature:60℃;MTS ratio:1∶12;and estracting time:2～3h for 2times.The crude flavonoids could be prelimilarily purified by the ADS -17 macroporous resin and it had strong scarenging action to•OH generated by FeSO4-H2O2 system.The IC50 value was 0 08mg/ml.

Production technology of red dry wine of jujube was studied. The results showed:(1)Making jujube juice by boiling after broken moderately was a good method. It was helpful yield aroma substances and clarification.(2)The yeast strain E9802 was applied to the production of jujube wine. This yeast strain grew very well at a temperature25～30℃. The fermentation period of jujube wine by yeast E9802 was between 12 and 16 days. Good sensory and strong jujube aroma was tasted when E9802 strain was used to ferment jujube juice.(3)0.01% dosage agar was satisfactory for cleaning jujube wine.

The disposition of fermentative stock of Se-sich Flammulina velutipes,formula of fermentative beverge and selection of sterilization ways and so on have been studied.Experimenttal results showed that the optimum disposition way was as follows:cold treatment of stock 24h (0～3℃),centrifugation 20min (5000r/min) and adding gelatin 1%;The optimum formula of fermentative beverge was as follows :50%stock,10%sucrose and 0.1%citric acid.The autoclaving sterilization was found better than intermittent sterilization.

Nitrogen source is one of the necessary nutrition for the growth of the yeast. Practical technology and proper parameters were selected by experime.The quantity and quality of apple wine were improved through of 0.2% waste brewing yeast before fermentation.This could reduce the fermentation period. Data estimated during the fermentation showed that the content of alcohol increased from 0 to 6.7%(v/v), and reducing sugar decreased from 12.03% to 0.23%.The level of translation was up to 90%.

Using separately Aozhouhong, Zaohong, America 22 as raw materials, treeberry juice was extracted by different methods of enzyme treatment in this paper. Good breeds and enzyme treatment method were selected.

The article introduced the technology of extracting the purple pigment from Ribes janczew kii pojark ,a wild plant in Xinjiang ,and the ways of testing its stability.

The effects of pH value、 gelling agent、pulp、sugar、gelling temperature on tomato soft sweets. Results showed that the best product quality of tomato soft sweets was obtained with pH3.1、1.5%pection 、36.3%pulp、63.7%sugar、67℃Gelling temperature as the processing condition.

A method was studied for preparing rice bran nutritional food by enzymic hydrolysis and with stabilized rice bran as a raw material.The food contained all kinds of natural nutrients in the rice bran except the insoluble fiber.The effect of the quantity and the variety of enzyme on hdrolysis was discussed,and the characteristics of the processing were also described.

The red beans across being boivled immersed bean softened addtire dealed with and by high fruetose corn syrups candied.This product was added to ice cream or ice cream bar,it could be prevent fostbite under-15℃ kept soft toughuess tenaeity.

The method for determination of toxic components -ginkgolic acids in leaves of Ginkgo biloba by Ultraviolet spectrophotometry was established. The contents of ginkgolic acids in leaves of Ginkgo biloba collected within different vegetative periods were determined by UV and HPLC. The leaves of Ginkgo biloba were extracted by n-hexane in Soxhlet apparatus, then concentrated under vacuum. The ginkgolic acids could be determined directly by UV spectrophotometry at 242 nm and 310 nm after one-pre-purified-step by silica gel column chromatography. The linear regressive equations were A=1.55×10-4+16.36×C(R=0.999) and A=0.031+9.08×C(R=0.997) respectively. Their linear scope was 5.72～114.4 mg/L. The average recovery of ginkgolic acids was 97.6% and 97.5%,RSD was 2.1% and 2.4%(n=6) respectively. The results being detected at both wavelength were close to that by HPLC. The results showed that the content of ginkgolic acids in the leaves of Ginkgo biloba is relative to the vegetative periods ,and leaves of Ginkgo biloba are best collected in September. Not only is the method found to be simple ,fast and accurate,but has wide linear scope. The limit of detection can be up to 5.72×10-6. And it can be used for determination of toxic components-ginkgolic acids in the leaves and teas of Ginkgo biloba.

Aroma compounds in Bacteria fermented soybean were extracted by dry distillation.the constituents then were by GCand their structures and by MS.A total of 27 compounds were identified.The principal constituents of the volatiles were tetradecane.2,6-Di(t-butyl)-4-hydroxy-4-methyl-2,5-cyclohexadien-1-one,2,6-Di-tert-butylpuinone.Dodecanol.Pentadecane,4-Methyl-2,6-di-tert-butyphenol.Hexadecane,1-(2-Octylcyclopropyl)-1-octanone,n-Lauryl acrylate,Heptadecane,Myristic acid,Octadecane,2,6-Di-t-butyl-4-nitrophenol.Palmitoleic acid,palmitic acid,Oleic acie,Stearic acid etc.The key flavour compounds were Dodecanal,12-Hydroxy-7.alpha.-eudsm-4-en-6-one,2,-Di(t-buty)-4-hydroxy-4-methyl-2,5-cycl ohexadien-1-one,2,6-Di-tert-butylquinone,Dodecanol, 4-Methyl-2,6-di-tert-butylphenol,2-n-Butyl-5-isobutylthiophene,1-(2-Octylcyclopropyl)-1-octanone,n-Lauryl acrylate,Pentadecanal,Hexahydrofarnesyl acetone,2,6-Di-t-butyl-4-nitropheno; and 5-Dodecyldihydro-2(3H)-furanone.

The soybean saponin was extracted from defatled soybean seeds by the method of alcohol solution soaking,butanol extraction and acetone precipitation. Group B soybean saponin was separated by resin column chromatographic method. Soybean saponinⅤof group B was determined by HPLC-MS.

This article told us a new potentiomtery that used the calcium ion selective electrode as the indicating electrode,saturated mercury chloride electrode as the reference electrode and EGTA standard solution as the titration reagent to assay the content of calcium ion in the muddy and color drinks.The end-point of titration could be deterrmined by the potential break.The method was simple,sensitive and accurate.The relative standard deviation of calcium milk was 0 11% and that of fruit juice was 2 1%.The recovery Percent of added standard sample of calcium milk was 99%～100%,and that of fruit juice was 102%～105%.It could also be used to directly determinate the content of calcium ion in the muddy and color liquid.

With saponification and the improved urea inclusion method,the content of polyunsaturated fatty acid(PUFA),especially has been enriched by γ-linolenic acid.An AgNO3-Thin-Layer Chromatography(AgNO3-TLC)method for the isolation of γ-linolenic acid in the content of PRFA was reported and the conditions were:the solvent systems of benzene-methanol-glacial acetic acid was 9+0 4+0 4respecfireh the color developmint reagent was ethanol solusion containing 10%(W/V)molybdophosphoric acid.High Performance Liquid Chromatography (HPLC) was used to determine the γ-linolenic acid.The sample was analyzed on a C18 column with acetonitrile and water used as gradient elution and assayed by 242nm UV detector.γ-Linolenic acid was determined well.

Determination of catrchin in green teas and tea beverages was by carried out wavelength spectrophotometry to ellmlnate the absorbance error of interferlng cpmponents,turbld solutlon and the scattering effect.The Back-ground change with concentration change and asymmetrlc absorptlon and the problems could be solved also.The method was more advantageous than trandltlonal spectrophotometry method.The tecoverwas 95.2%～102.0%and the coefficlent of varlation was 1.05%.

It was shown in this study that the declining in levels of chlorophyll,protein,sugar and increasing of fiber content in excised pea seedlings (Pisum Satuvum L.) were enhanced by treatment with eith ethylene or abscisic acid,buf were inhibited by treatment with gibberellic acid.

MAP(modified atmosphere packaging)used for chilled fresh pork was researched by studying it’s sensory quality,thd value of CFU& TVB-N& pH and storage-time under different atmospheres modified.The results showed that better preservative effects were:the modified atmosphere of CO2 at 30%～40% and O2 at 40%～50%.For modified atmosphere packaging (CO230%+O250%+N220%).The shelf life of chilled fresh pork could be postponed to more than 8 days (-4℃)with fresh red color.

Four furofuran lignans were isolated from Chinese propolis by column chromatography. They were identified by spectroscopic methods as sesamin, yangambin, (+)-pinoresinol and (+)-syringaresinol. Among them, (+)-pinoresinol and (+)-syringaresinol were isolated for the first time from propolis. Their antioxidant activity was evaluated by measuring the inhibition of lipid peroxidation in rat liver microsomes, with IC50 values of 9.0～14.0μg/ml.

The scavenging effect of FSE(extracts of Forsythia leaves infusion tea)on hydroxyl radicals(•OH)was studied by salicylic acid method.To study the anti-oxidative effect of FSE,the contents of MDA in tissue and mitochondria and microsome of liver were measured by TBA assay,and the hemolysis extent of red blood cells and the swelling extent of mitochondria of liver were also detected by spectrophotometric methods.The result showed that FSE had the•OH scavenging activity.It could inhibit the generation of MDA,the swelling of mitochondria,and the hemolysis of red blood cells.The conclusion was that FSE had the effect of anti-oxidation.

In this paper,the method of extraction on edible gum from Fenugreek seeds was reported.And the edible Fenugreek gum showed high reduction effect of hyperglycemia compared with Fenugreek seeds by experiment with supplemented diets to the alloxan diabetic rats.

The processes coupling is an operation that combines any two operation units or processes among the heat, mass and momentum transport and reaction, etc. Some process couplings in food engineering and bioengineering, such as reaction-reaction, reaction-mass transport,and mass transport-mass transport were reviewed.Then its prospects in research were forecasted.

Protein-polysaccaride coercive attraction,mainly through electrostatic interactions could give rise to the formation of Protein-polysaccaride complexes.Physicochemical factors such as pH,ionic strength,ratio of protein to polysaccharide,charge and molecular weight could affect the formation and stability of such complexes.Additionally,the temperature and mechanical factors (pressure,shearing rate,and time)have had an influence on it.The interesting hydration (solubility,viscosity),structurarion and surface properties of these complexes could be used in microencapsulation,food formulation(fat replacers),and synthesis of biomaterials(edible films,artificial grafts).

What generalized in the paper was the latest research development in lactoferritin,which mainly involved the molecular structure,isolation method,biological function of lactoferritin,current research condition of lactoferritin gene and recombination of lactoferritin.At the same time,some effects of lactoferritin and its active peptide were introduced,such as antimicrobe, enhancement of cell growth, enhancenent of immunity,resistance of oxidzation,antitummor,metabolism related to iron, and so on.Besides,an analysis of lactoferritin’s application in clinical and food industry was reviewed.

Taking the production of the soymilk formula as an example,the application of the principles and character istics of HACCP was describbed.According to the practical experience of the plant quality management,the proper actions to achieve the good manufacturing practices were recommended in this article.The main reasons of common problems for soymilk production were evaluated.The means,relative control method and preventive measures were suggested in this article.

Recently many researches have indicated that plant glycoconjugates have had a lot of benefits for human bodies.This article systematically summarized some studying methods and some new researching accomplishments on them with a review of some references home and abroad.

Genetic engineering is a biotechnology about DNA recombination. The Genetically Modified Organisms (GMO) is the product of genetic engineering,that can get specific genetic characters and functions different from their natural species. Genetic engineering has been applied on agriculture and food industry and the genetically modified food has come into being. It is important to use genetic engineering safely and benefit from its advantages. In this review, the status quo and the development of genetic engineering and genetically modified food were reported.The safety problems of genetically modified food, including safety as food itself and safety in environment and in national economy, were reviewed. In addition, the safety assay and the regulations on the genetically modified food were evaluated.

This paper summarized the various electrical processes of food, and introduced their application and development in food processing industries in detail.

The colour changes in carrot juice concentrates during processing and storage were correlated with carotenoid content.Carotenoids were highly oxidizable and unstable compounds.This paper reviewed a reliable method for carotenoid assay and carrot juice concentrate colour protection during processing and storage.Its development trend was envisage.