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15 March 2001, Volume 22 Issue 3
Study on Quality Improvement and Biomechanism of EPSH for Processing Broken Black Tea
MAO Qing-Li, WANG Xing-Fei, HAN Ya-Shan
2001, 22(3):  13-16. 
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After ascertaining the results of improying the tea quality by using exogenous polysaccharide hydrolase (EPSH) for the processing of broken black tea,the mechanism of improving tea quality was made clear from the several respects of hydrolysis,biochemical disruption and formation of colorant by the tests of electronmicroscope and HPLC.The hydrolysis of the insoluble polysaccharides in the cell wall by using EPSH resulted in the biochemical disruption of cell wall,the decrease of the pH value and the increase of the polyphenol oxidase (PPO) activity in the tea extract and the enhencement of the extraction rate of effective tea components in the extractad tea so that the product quality was overall improved.The biochemical discrupting effect resulting from the hydrolytic action of EPSH was the pssence of the multiple effects on improving the qunlity of broken black tea.
Experimental Study on Rheological Charactristics of Minced Food Material
LI Hua-Bei, ZHAO Jie-Wen
2001, 22(3):  17-19. 
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The rheological behavior of minced food material is the theoretical basis used to design the processing equipment,method and quality control.Minced food material ,s microstructure is omorphous so study on its rheological behavior is a difficult point of food rheology all along.In this paper,the relative factors and the forming mechanism of minced food material rheological behaviour were discussed by testing and analyzing the features of minced pork and fish.A foundation was established to further build the quantitative model between the rheological behaviour and microstructure of minced food material.
Study on Assay and Browning Inhibitory Control of Polyphenol Oxidase Activities of Sweet Potato
JIANG Shao-Tong, LUO Zhi-Gang, PAN Li-Jun
2001, 22(3):  19-22. 
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Browning formed easily in sweet potato production. This article made a research on the activities of Polyphenol Oxidase of sweet potato on different tissue by spectrophotometry , including its optimum pH, temperature, stability to heat, and so on. The results indicated its optimum pH range was 3.0~3.5 and 6.0~7.0,and the optimum temperature 15℃.At the same time, the browning inhibitory effect whera the Ascorbic Acid, Crtric Acid and Sodium Sulfite showed on Polyphenol Oxidase was also studied.
Study on the Function of Isoflavones in Different Oxidation System
SUN Ke-Jie, TANG Jian
2001, 22(3):  22-26. 
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The rancimat method,Hydrogen Peroxide-Inducement method and Xanthine-Xanthine Oxidase method were applied in our experiment to study the functional activies of Isoflavones.The vitro test indicated that Isoflavones had very strong bioactivities.The Daidzein,Genistein and their β-glycoside conjugates possessed different functional activities in different oxidation reaction systems,such as antioxidant reaction, antihemolysis reaction and free radidcal clearing away effect The reaction mechanism was also studied and proved that the corresponding relation ship existed between their structures and activities. We hope that these conclusions would be applicadle to the clinic research.
Study on Extraction of an Edible Fungus Ploysaccharide and its Effect of Cleaning Oxygen radicals
LI Xue-Hua, LONG Sheng-Jing
2001, 22(3):  26-29. 
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To isolate and extracte an edible fungus (Auricularia auricula-judae)polysaccharide (AAPS)and analyse its effect on cleaning all kinds of oxygen radicals,a technique of hot water extract,ethanol sedimentation,chloroform and butanol deproteinization was preformed.Sugar content was also determined.With the help of chemiluminescent analysis,AAPS was separately determined for cleaning up oxygen free radicals of H2O2、O·-2、·OH.The extraction rate of AAPS was 0.748%.Total sugar content was 74.67%.AOV was determined respectively as 105.324 for ·OH 34930.795 for O·-2,606.5 for H2O2,and 0.859 for oxygen free radicals from phagocytic of leucocyte in whole blood Chemiluminescence.The test showed that AAPS could weed out oxygen radical, and its effect increased with increasing amount of sugar. AAPS had the strongest ability in clearing up oxygen free radicals from chemiluminescence in whole blood under the circumstance of whole blood physiology.
Studies on the Metabolism and Regulation of xanthan gum by Xanthomonas campostris-9902
LI Bai-Lin, HU De-Liang, CHEN You-Rong, QI Feng-Lan, XU Ming-Quan
2001, 22(3):  29-32. 
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In this paper,the potential productivity and effect on metabolism and regulation during fermentation of xanthan gum by Xanthomonas campestris-9902 were studied.The results showed that X.Campestris-9902 was a proficient strain when the medium composition and process were properly improved.Furthermore,the carbon-to-nitrogen ratio,trace elements,precursor and surfactant etc.Played an important role in the later stage of biosynthesis,especially in the formation of viscous polymer.The production could be enhanced evidently if the medium and fed-batch process were optimized.
Study on Inhibition of Tissue Softening of Fermented Pepper
ZHONG Min, NING Zheng-Xiang
2001, 22(3):  33-35. 
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The inhibition of tissue softening of fermented pepper was discussed in this paper.The action of Ca2+ on inhibiting softening of tissue would conform to the law of hyperbola.0.14% of Ca2+ could inhibit the softening of tissue effectively.High concentration of NaCl was beneficial to the inhibition of tissue softening when fermented pepper is kept for a long time.The treatment must be done before the fermentation.
Study on Optimun Parameters in Processing Zein coating
LU Xiao-Xiang, TANG Jin-Zhong, LIU Jian-Hong
2001, 22(3):  35-38. 
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Tensile strength (TS) and Air permeability (Ap) were investigated in the zein Coating prepared by different processing parameters,such as zein concentration,pH,dried temperature and amount of plasticizing agents added.The optimum results of the best zein coating appearanse TS and Ap were 10% zein,pH=5,drying temperature 45℃ and 2% glycerine.Ts was 1.47kN/m,Ap was 1.54μm/Pa.s.
Study on Synergistic Gelation of Xanthan Gum and Konjac Gum
YANG Xin-Ting, WANG Lin-Feng, WANG Xiang-Dong
2001, 22(3):  38-40. 
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Xanthan gum and konjac gum were not gelation polysaccharides.They could get geled when mixed.There was a jelly-glue strength maximum when the mixed ratio of xanthan gum and konjac gum was in the ratio 0.7/0.3,When the total polysaccharide concentration was 1%.Studies have been made on the gelation effect at the preparation temperature and bulk salt ionic concentration.It has been observed that,there was a jelly-glue strength maximum when the preparation temperature was 80℃ and salt ionic concentration was 0.2mol/L.
Study on Extraction Technology of Flavonoid from Pomelo Peel
YANG Yang, YU Lian, TANG Yu-Wen
2001, 22(3):  41-43. 
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The paper studied the extraction technology of from the pomelo peel with orthogonal test using methanol and alcohol as the solvents.The result showed that the optimum extracting conditions were :ratio of solid to liquid as 1:10,alcohol volume 90% temperature 90℃ and vibrating extraction 2h.
Effect of pectinase ROHAPECT D5S on Extracting and clarifying of kiwifruit Juice
LIU Dong-Hong, ZENG Chao, WANG Yan-Bin, YE Xing-Qian
2001, 22(3):  44-46. 
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This paper studied the effects of pectinase ROHAPECT D5S on viscosity sieve drop rate and clarity of clarified kiwifruit juice by the orthogonal design test.Results showed that this pectinase effectiyely decreased viscosity of kiwifruit juice,hydrolysed pectin and increased sieve drop rate from pulp.The optimum treatment was obtained in 3PA/100 pulp (equal 60g dry enzyme/1000kg pulp) at 45 60min.
Study on Processing Technology of Enriching r-Oryzonal in the Rice Bran Enzymatically Extracted Beverage
GONG Yuan-Sheng, YAO Hui-Yuan, HANG Min
2001, 22(3):  47-49. 
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This paper mainly studied the process of rice bran beverage extraction from stabilized rice bran especially the enrichment of γ-oryzanol in the products.Through individual factor analysis and orthogonal test,the various enzymes,emulsifiers and the conditions of the use of enzymes were studied.Finally,the optimal additive and the optimal conditions of processing were obtained,through which the 1.15% level of γ-oryzanol in the product could be obtained fron 0.5% in the rice bran.
Intensified Extraction of Pectin from Orange Peel in an Electromagnetic Field of Super-high Frequency
XIAO Kai-Jun, CHEN Jian, LI Qiao-Ling, LI Lin, RUAN Tian-恩
2001, 22(3):  50-52. 
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Laboratory studies on the intensified extraction of pectin from orange peel in an electromagnetic field of super-high frequency were carried out.The results showed that the electromagnetic field of super-high frequency (2450MNz) could more effectively disintegrate the plant tissue,accelerate the extraction process of pectin and obtain a product with higher gel strength in comparison with the traditional heating methods.
Study on Extraction Technology of Soybean Isoflavones
ZHU Shi-Fang, WANG Shan-Li, WEI Dong-Zhi, YANG Yao-Zhong
2001, 22(3):  54-57. 
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The research was mainly engaged in the extraction technology of isoflavones from soybean.The optimum extracting conditions were obtained after the study of the effects of ethanol concentration,solvent volume,extracting temperature and time.On the purpose to get the yield of total isoflavones as high as possible,the conditions would include 80% ethanol,at least 18:1 solvent volume to soybean weight,less than 50℃ temperature and not more than an nour time.If genistin was the only wanted product,then the temperature could be increased to 70℃.
Study on Analysis of Nutrients and Comprehensive Utilization of Mioga Ginger
GAO Xue-Ling, YUE Peng-Xiang
2001, 22(3):  58-60. 
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The main nutrients of mioga ginger were determined.The technology and formula were studied to process mioga ginger to a preserved fruit and beverage.The result showed that the fruit of mioga ginge was rich in various amino acids,trace mineral elements,various vitamines,some sugar and organic acid,tec.The perserved fruit and beverage of mioga ginger were not only health beneficial but also rich in nutrients and unique flavour.
Study on Preserved Fruit Foods Series of Sechium Edule
DAI Yun, DONG Xue-Chang
2001, 22(3):  60-62. 
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Sechium edule,abundant and cheap in south provinces was used as a new material to be processed into the sechium edlile foods series,suchas fruit,jam,jelly,juice,cake and softsweets.Anew saccharifing and dying technological process was researched and adopted.
Development Study on Saccharomyces and Lactic Acid Bacteria Fermented Composite Yogurt
LIU Wen-Zong, MA Xian-Cai, YU Jun, XIONG Wan-Bin, ZHANG Yu-Qin, ZHANG Yang-Jun
2001, 22(3):  62-64. 
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The L16(45) design of orthogonaltest was applied for research in optimal microbe vaccinating proportion ferment tine and temperature and quantity of sucrose added for a specially flavoured composite yogurt.The ootimal proportion was saccharomycete:lactic acid bacteria=2:3,ferment time 2.5h,and quantity of sucrose added 6%.
Study on Sterilizing Technology of the Bottled Rice-Wing
LU Zhou-Min, BAI Wei-Dong
2001, 22(3):  64-66. 
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The sterilizing technology of the bottled Osmanthus Rice-wine was studied. It was found that The changing law of sense quality with Rice-wine,s temperature and the changing law of temperature of different position in bottle were found in heating sterilization. The paper presentd the sterilizing technology of Osmanthus Rice-wine and parameters suited for middle and small enterprises. That is to use steam at 95℃. The sterilizing formula is 5’—40’/95℃
Study on Sensory-GC Analysis of Sweet Orange Species
SUN Ai-Dong, GE Yi-Qiang, YAN Hong, CAI Tong-Yi
2001, 22(3):  67-68. 
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By using Hamlin,Pioneer,Xinhui,the three sweet orange species,as experiment materials,this paper analysed the aroma by Friedman Sequence and Gas Spectrum method.And finally the best producing sweet orange juice species was determined.
Study on Ultraviolet Spectrophotometric Determimation of The Food Additive of Benzoic Acid
SONG Chang-Chun
2001, 22(3):  69-70. 
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A Ultraviolet Spectrophotometric determination of the food additive of benzoic acid is studies.The result showsthat the detection limit of benzoic acid in samples is 0.0012mg/ml and the recollery of benzoic acid in samples is about 97%.This method is sensitivity,rapid and accurate.
Volatile Compounds in Peel Oil of Sudachi
YANG Rong-Hua
2001, 22(3):  71-73. 
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The essential oil sudachi was extracted from the peel by solvent extraction,and separated into fractions of hydrocarbon and oxygenated compounds through a silicagel columm.Both fractions were analyzed by combined capillary gas chromatography/mass spectrometry (GC/MS).Sixty-eight volatile compounds including 23 hydrocarbons,16 alcohols,16 aldehydes,2 esters,2 phenols,5 ethers,and 4 ketones,were identified by GC/MS and Retention Indices.
Chemical Composition of the Essential Oil of Armoracia Lapathifolia Gilib.Grown in China
LIN Xu-Hui, LI Rong, JIANG Zi-Tao
2001, 22(3):  73-75. 
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The thioglucosides (TGD) existed in the rhizome of Armoracia lapathifolia Glib were the predecessors of the essential oil of Armoracia lapathifolia Gilib,being hydrolyzed under certain conditions.The effects of time,temperature,pH and ascorbic acid added on the hydrolysis of TGD were determinated.The optimum hydrolytic conditions for the essential oil from TGD existed in Armoracia lapathifolia Gilib.Were:time,120 minutes;temperature,65℃;pH,4.0 and ascorbic acid,2mg/g.The essential oil was analyzed by GC/MS.Eighteen constituents were identified,which represent 95.15% of the whole oil.The major components characterized in the oil were:allyl isothiocyanate (31.83%),the highest among all constituents,4-pentenyl isothiocyanate (26.24%).The 3-butenyl isothiocyanate (3.10%),phenyl isothiocyanate (3.10%),phenyl isothiocyanate (1.87%) and benzyl isothiocyanate (1.65%) were only found in Chinese horseradish.
Studies on the Preservation of Litchi Juice
WU Jin-Zhu, HUANG Wei, LAI Yan-Ping, 蓝Hao-Yu , GUO Chuan-Hui
2001, 22(3):  76-78. 
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In this study, the preservation technology of litchi juice was researched. The juice was undergone pasteurization and enzyme activation treatment. The change of vitamin C, total sugar, total acid, and degree of browning reaction were tested under different conditions of cold storage, frozen storage,and by adding citric acid, erythorbic acid, potassium sorbate, and sodium bisultite. Sensory evaluation was also employed after treatment. The results showed that the composition, color and flavor of the juice were stable after half year frozen storage. During cold storage, The content of vitamin C, total sugar decreased, and total acid, and degree of browning reaction increased. The quality of juice was worse than that of frozen storage. After one-month storage under room temperature, the juice was deteriorated. The best storage way of litchi juice was frozen storage. Storing under room temperature was unsuitable.
Preliminary study on Postharvest Preservation of Mango and Tomato With Salicylic Acid
RONG Rui-Fen, TONG Shi-Sheng, FENG Shuang-Qing
2001, 22(3):  79-81. 
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Mango and tomato were treated with different consistency of Salicylic Acid (SA).The preservation effect and disease resistance were analyzed from the index of color changing,respiration rate and infection.The results showed that different varieties were specific on SA,the low consistency of SA could improve the preservation state and disease resistance of Mango.
A Study on Antimicrobial Activity and Functional Ingredients of Olive
YUAN Jian-Gang, LIU Xin, TANG Zhan-Qiu
2001, 22(3):  82-84. 
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MTT and dilution methods were conducted to test the antimicrobial activity of olive and its functional compositions were preliminarily identified.The results showed that olive had antimicrobial activity on all the strains tested,and flavonoids might be an important composition for this function.
Quantitative Analysis of Protein, Amino Acids and Inorganic Elements in North East Water Chestunt
NIU Feng-Lan, LI Chen-Xu, DONG Wei-Yan, ZOU Ming-Qiang, LI Xi-Wen
2001, 22(3):  84-86. 
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Objective: Protein of seventeen aimino acids and seven inorganic elemets in North - east water chestnut were assayed Methods:AAS and amino acid analyser were used.Results:Proteins of fruit and of flesh, were accounted for 11.90%、18.92% respectively in sample (Ⅰ)、(Ⅱ).Eight essential amino acids and seven trace elements were found.The amino acid scores were ideal.It was observed that the contents of essential trace elements Fe、Zn、Cu、Mn、Ca and Pwere rich,Conclusion:This paper provided a scientific basis for evaluating the quality of north east water chestnut.
A Study on the Optimun pH Value in the Addition of Alkali in Laojiao Dough
MAO Yu-Yang, ZHU Zai-Qin, JI You-Hua, ZHANG Wen-Tao, XU Chuan-Jun
2001, 22(3):  88-90. 
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 Food made with dugh fermented with Laojiao naturally fermented dough tastes good and enjoyes perfect flavour.Organic acid was produced during fermentation and this acid should be neutralized by adding alkali.How much alkali should be added to achiveve the optimum flavour and taste has always been one of the difficult points in refreshment production technology.This study proved that the refreshments made of naturally fermented dough laojjao right after the addition of alkali and with the pH vlue between 6.15~6.20 could achieve good flavour.And the refreshments made of th laojiao after the addition of alkali to be kept about 25 minutes in which the pH value could reach 6.12~6.15,could gain even better flavour.
Antinutritional Factors in Plant Proteins
WANG Jie, YANG Xiao-Quan, ZHANG Shui-Hua
2001, 22(3):  91-95. 
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Plant protein is one of the main resource of human proteins.But the antinutritional factors existing widely in it inhibit body ’s absorption for plant proteins,even do harm to human’s health.This article discussed the main antinutritional factors in plant proteins:digestive enzyme inhibitor,lectin and allergen,and introduced chiefly the antinutritionability and inhibition mechanism of these three sorts of antinutritional factors.
Studies on the Progress of Ice Nucleation Active Bacteria and its Application Prospective
GAO Xiu-Zhi, CHEN Qing-Sen
2001, 22(3):  95-100. 
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A new research field about ice nucleation active (INA) bacteria and INA protein has been studied in American,Japan,Canada and other countries.Since INA bacteria was first detected by L.R.Maki in 1974.Bacterial ice nucleation has been applied to agriculture,food,medicine,entertainment and many other fields.Studies of INA bacteria in our country began in 1986.Our studies were mainly concerned about the species and their distributions on pattern,insect pests control by accelerating their frozen point with INAbacteria.This paper reported the progress on the studies of INA bacteria and INA protein.Its prospective development and application were also discussed.