Sucralose is a wholely－new concept of food additive.Due to its high sweetness,excellent sweet characteristics and high safety,sucralose is regarded as the highest accomplishment of intense sweetener.Up to now,it can only be produced by Tate ＆Lyle Company in Britain,Whose manufacture technologies,especially key steps and parameters,are still kept highly secret.This article discussed the sweetness－enhancing mechanism of sucrose halogenated derivatives and their synthesis mechanism.

Potato disks were cooked in solutions of calcium chloride,calcium acetate,sodium chloride and their buffered solutions in the experiments.From point of view of rheology,the effects of ions and pH on texture of cooked potatoes were investigated.It showed that the compressive strength increased due to the variance of pH or the Presence of calcium was overcome by extending the time of cooking.It suggested that the pH reduce in cooking liquor might be more effective factor than the presence of calcium in the cooking liquor.

In this article,some major functional properties of collagen polypeptides were determined,by assaying the enzymatic hydrolysates of animal skin.The reaults showed that the collagen polypeptides had high water solubility,water adsorption,water retention fat absorption,foam formation,medium emulsifying property and low stability for gel forming and foam keeping.

After taming,Saccharomyces cerevisiae(As2.109)could be used to purify isomaltooligosacchride by its selective fermentation.The optimum conditions for isomaltooligosacchride’s purification were:pH 4.0,temperature 30～32℃,250g/L isomaltooligosacchride,0.6g/L yeast extracts,0.6g/L CO(NH2)2,0.08g/L Fe2(SO4)3，1.2g/L MgSO4.Under the optimum circumstance,after 38 hours’ fermentation,the content of isomaltooligosacchride was purified up to 90.3％from previous 53.8％,while the glucose was completely eliminated.

This article made a systematic and deep research on the property of soybean polyphenol oxidase and soybean peroxidase,including the function of the activity of polyphenol oxidase,heat stability,pH value as well as the inhibiting effect of soybean lecithin and dimercaprol.The result showod that the activity of polyphenol oxidase reached irreversible status at the temperature of 120℃.When pH value was between 6－7,the enzymatic activity was the highest .As the concentration of dimercaprol was 1.5m mol/L the activity of enzyme droped to as low as 6％.Soybean peroxidase showed a strong heat resistance .The proper pH value was 5.5.When the concentration of soybean lecithin reached 80mg/L,the activity of enzyme declined around 20％.

By combining the proteinase hydrolysis with aspergillus to ferment ,the culture medium mainly made of fish meal ，a kind of seafood nutritious soy sause with excellent taste and sufficient total nitrogen and amino acid nitrogen was produced.The relevant technological factors were studied.

 A rich and light asparagus juice was obtained when discarded stem bottoms of asparagus was softened in 85℃hot water containing 0.20％citric acid for 7 min.The bitterness in the juice was cavered effectively and asparagus flavor remained when 1.0％～1.5％β－cyclodextrin (β－CD)was added in the juice.The mixture of 60％juice,1.2％β－CD,2.5％sweet additive (sugar:aspartame=100∶1)and 1.5％citric acid and water added in the asparagus beverage offered delicious flavor.

We elucidated how coagulation intensity,changed according to change of time,temperature and the volume of acid.We roughly found the optimum conditions for hydrolysis through prismatic experiment.Coagulation was obtained through hydrolysis of the skin of squid by hydrochloric acid.

A new type of instant food was developed from Sweet Potato Starch,The processing method of this kind of new food was presented,The effects of different power inputs of micowave energy on the expansion of Sweet Potato Starch and the effects of different water contents of semi－finished products on the expansion of Sweet Potato Starch had been assayed.In the experiments nutrients were enriched .Apleasant flavour was obtained,Reference quality standards of this product is put forward.

 Dehydration pak choi recovery and rehydration were studied in this paper.After 100℃3 minutes treatment,Pak choi was immersed in 15％dextrin plus 15％sucrose and 10％sodium chloride solution for 30 minutes.It was treated with 30～40Kgf pressure for 1 minute when the moisture concent of dehydrate pak choi reached 70％.The treatment could improve rehydration rate of dehydrated pak choi significantly.It could increase 85％rehydration ratein compare with the control.

A method used laboratory research conformation of solidity in wine with microscope(oil,16×100) after turning separated.The results showed that there are three different conformation(organism,crystal and impurity )in solidity in wine and have bluided a good method used product quality control,product quality identifand and pollution control.The method is simple,rapid,accurate and satisfactory.

The simultaneous determination of copper, lead and cadmium by anodic stripping square wave voltammetry in HAC－NaAC buffer solution(pH=4.5)was studied. The method was rapid, simple and accurate, and could be used for the determination of copper, lead and cadmium in vinegar.

Based on the toxicology theory that organophorous could inhibit AChE activity,two simple rapid methods were devised,We could judge it not only by the change of color,but also by the relationship between the values of △pH and the residue.This method was quick and in low cost.

 GC－MS Determination of the main functional compoments of folium Perilla frutescens(L) Britt were volatilizing oil,purine base and flavones compounds.GC—MS to analyze the volatlizing oil was used.The main componenfes were linalool.perilla ketone,isoegomaketone,trans－caryophllene and caryophyllene oxide.

Nutrients,water capacity,rate of prepared meat,marbleb stria,myofiber diameter,tenderness and organoleptic factors etc.up to 20 indexes of 3—4 months JinYuan lamb were tested and analysed.The results showed that JinYuan lamb was rich in nutrients,fresh and tender,palatable,and fine in texture.Therefore,JinYuan lamb was excellent material of meat products and had better prospect of exploitation and application in food industry.

Cell ultrastructure of postharvest green mume being both treated and untreated were investigated.Reduction in chloroplast,appearance of chromoplast,degradation of mitochondria,rupture of vacuole,dissolution of middle lamella and relaxation of microfiber array caused the in softening of the fruit.The treatment of 20mg/L GA3,2％CaCl2 and 1.0g/kg ethylene absorbent aided in keeping middle lamella and vacuole intact respectively,while hot air 2d treatment had more effects on cytoplast than on cell wall.

 combinting the diet habit of the Chinese with the adrantage of the western Hamburger，the Chinese Hamburger with good smell,nutrition and Convience was processed.

Tdoetermine Tempeh is oflavones inhibition on humabreast, uterus and ovary casncer cells. Thress cancer cells including MCF－7、Hela、Ho－8901 were treated by genistein、daidzein、glycitein、genistin、daidzin respectively, measuring the rate of inhibition and IC50. Genistein at 1.00E－04mol/L plrovided 63.08％rate of inhibition and IC50IC50=8.47E－05 in breast cancer MCF－7 cell、58.042％rate of inhibition and IC50=9.45E－05 in uterus cancer Hela cell、67.70％rate of inhibition and IC50=8.890E－05 in ovary cancer HO－8910 cell, respectively. Daidzein at 1.00E－04mol/L produced 67.70％control and IC50=2.62E－05 over ovary cancer HO－8910 cell.Tempeh isoflavone had higher antitumor activity than soybean isoflavone. Genistein showed has the higher control. Daindzein had effect only on ovary cancer cell. Genistin and Daidzintogethek showed no effect on three cancer cell.

The present paper reported the regulative effect of IMO on intestinal flora and constipation of two-months mice.The results showed that after IMO-50 or IMO-90 were fed to mice for two weeks,intestinal Bifidobacteria was significantly increased,and the time of first excrement and first black excrement was significantly shortened,and the weight of excrement in eight hours was increased. This suggested that both IMO－50 and IMO－90 had regulative effect on intestinal flora,and could prevent mine from constipoition.

The anti－oxidative properties of malted milk drink,ovaltine,emiched bythe extract of bamboo leaf(Ebl),were investigated here.Sensory evaluation teat figured out that the optimum additive rate of Ebl972 was 1％. At this ratio,the anti－free radical and antioil oxidation capabilities of the enriched ovaltine were remarkably improved,measured by chemiluminescence and thiobarituic acid (TBA) methods respectively;and 1％Ebl972 still protected effectively VA and VE in ovaltine from oxidation loss.Results showed that enriching Ebl into ovaltine improved its commodity property significantly besides the endowment of specific functionality.So it could be concluded that Ebl was not only a kind of excellent bio－flavonoid healthy factor,but also a potent food antioxidant.

The paper attcmpted to constitutc a model of optimizcd sclcction of cooking ingredients and a model of evaluating the importance of nutrition,After the selection of the ingredients of the dishes, we could apply microcomputer to present an optimized quantity of each ingredient as soon as possible, and to minimize the cost(price),Based on the models,the paper brought forward a method to evaluate the nutrition of the dishes,that is ,the method of standard deriation to evaluat nutrition. We could use this method to evaluate a dish or a menu to see whether the method of nutrimcntal composide ingrcdicnts,could meet the need of a balaneed meal.

The current situation and prospecf of research and development of the mixed foods made of cereals and vegetables were summarized,and the nutritive value,application development of this mixed foods were sxpounded in this paper.

In the recent tens years,men attached great importance to the health function of antioxidants from natural plants such as grape(wine),tea leaf etc,and many scientists,nome and abroad,have unremittingly researched on molecule structure,function and purification methods of these native antioxidants.On the basis of previous workers’research and ourselves’test,authors summarized the correlation between antioxidative strength and molecule strcture of the native flavonoids and phenolicacids.Antioxidants with different molecule structure revealed apparently disparity of antioxidative strength in the presence of different mediums (lipid or liquid).

Labeling of foods derived from transgenic crops has become one of the key issues dominating public concern.It has been necessary to confirm the existence of transgenic ingredient in food.We simply introduced the structure of recombinant DNA,and some methods of detecting recombinant DNA or its product,especially a practical method with high sensitivity and capability PCR.