Antioxidative activities of different solvent extracts of Terminalia Chebula Retz.were studied by l. l - diphenylpicrylhydrazyl(DPPH )free radical method.TBA method and Na2SO3-I2 titrimetric method respectively The results show that all the extracts had good scavenging effects on DPPH radical but the scavenging activities were weaker than those of tea polyphenols.Under the same dosage,95% ethanol extracts gave stronger resistance to the oxidation of linoleic acid than tea polyphenols did. Antioxidative effcets of ethyl acetate extracts on lard were stronger than those of tea polyphenols but the antioxidative activities of 95% ethanol or n-hexane extracts on lard were weaker than those of tea polyphenols. When the concentration of ethyl acetate extracts in lard was 0.2% (w.t.%).the antioxidative effects were as good as those of TBHQ.

The solubility and water hold capacity (WHC) of rapeseed protein was studied in different PH values and in different metal ion (Ca++ Mg++.Na+ ) solutions.The results show that before reaching PI.the solubility and WHC of rapeseed protein.godown PH value with the rise of. and affer reaching PI they will go up with the vise of pH value .The value of solubility and WHC is lowest at PI.The effects regarding to solubility and WHC by different metal ionsfrom strong to weak is in the order; Mg++>Ca++>Na+ .Comparing with soybean protein.the solubility of rapeseed protein is no better than soy but the WHC of rapeseed protein is better than soy. The solubility of rapeseed protein is better in alkalinity condition than in acidity condition The solubility and water hold capacity of rapeseed protein is better in high metal ion concentrate solution than in low metal ion concentrate solution.

The kinetics of evaporating concentration process for red beet extract liquid was investigated in this paper.The results indicated that loss rate of beet red pigment was in apparent secondary order reaction while the effect of temperature of temperature followed the Arrhenius equation .The kinetics model of evaporating concentration deterioration rate of beet red pigment correlating with solution temperature.relative density and concentration was established.The measured value of beet red pigment absorbency in the evaporating concentration process of the new type vertical dimpled plate falling film evaporator agreed essentially with the predicted value of theor etic model.It is shown that kinetics model is rafional and result accurate in predicting the degree of loss of beet red pigment in industrial evaporator concentration process.It could be edasan industrial production guide.

The article studied the antioxidative effect of thiodipropinic acid (TDPA) which is not yet listed in the hygienic standards as food additives for oil in our country (GB2760- 1996) .The antioxidative effects of TDPA,BHA .BHT .TBHQ and DLTP were separately compared with each other and the synergistic effects of TDPA. The results showed that TDPA was a highly effective antioxidant It has a high potential value of application.

Konjac Glucomannan (KGM) was mixed with Xanthan Gum (XG) to prepare membrane.The membrane from denatured KGM showed better tensile strength and water-resistance than that from KGM.By means of X-ray diffraction and scanning electron microscope.the relationship between structures and functional properties was discussed.

Based on the different intrinsic mechanisms of microwave heating and conventional heating .the effects of the two heating methods on the temperature and oxidative stability of vegetable oils were studied.It indecated that the rise rate of temperature of vegetable oils was remarkably affected by the heating method.Nevertheless.there was not great difference for the oxidative qualify of vegetable oils treated by both heating methods.

The effect of caloium chloride on the Surimi gelation during three thermal treatments with or without setting was studied in comparison with the effect of EDTA.The results indicated that improved gel functionality was likely due to Ca2+ at certain suitable concentration.When 40 stting was applied to surimi.calcium chloride was most effective .but the 60 . and the 90 setting had little improvements On the gelation.The gelation of surimi had a better improvement by adding CaCl2 at 60mmol/kg than the control.But the adding of EDTA had a worsening effect instead.

Based On the theoretical analysis as well as experimental trial a new recipe has been established for a multiple effect baking powder(Starch:KAl(SO4)2:KHC4H4O6:Ca(H2PO4)2:NAHCO3=10:10:5:45:30).The cake baking experiments showed that the new baking powder has better performance than double baking powder.with the same cake formulation for batter and cake preparation the cake volume ratio was 5.565g/ml for the new baking powder in comparison with 5.532g/ ml for the old one.The cade prepared with new baking powder had better taste softer structure and slower stale rate.

Allylisothiocyanate was prepared with allylchloride and sodium thiocyanate as raw materials and the mixture of alcohol and acetone as solvent. Tile optimum synthesizing conditions were edtermined in this paper,The feasibility of artificially prepared mustard oil was discussed.

Animal bone is a kind of nourishing food resource.People have known its importance and nourishment This paper discussed the comprehensive utilization after animal bone were processed with high temperature and pressure.

Using purified water as the solvent, Ginkgo biloba Flavone Glycosides were extracted by microwave treatment.The effect was compared with traditional boling water extraction and solvents extraction.The results demonstratde higher extracing rate and efficiency by microwave in addition to the saving of solvents and labor costs.

The drying rate was found halling non uniformly in the hawthorn dehydration process under different conditions. The effects of several variables on drying rate were analysed and the process machanism was investigated in principle.

This paper discusses the methods for the technical processing of fermented sweet potato beverage.The addition of -amylase and -amylase to the sweet potato pulp made the mash ready.Beer and grape yeasts were used us starter cultures with an inoculation ratio of 1: 1 .The inculation condition were 10 - 12 and 3 ～ 4d for the first-phase fermentation.The second-phase fermentation was carried on by adding jujube juice and citric acid to the ready made mash.refermented at the same condition.The suspension after 2 ～ 3d fermentation was filtrated into the glass bottle and sterilized.This would produce a new sweet potato beverage with aboundant foam, dioxide and honey fragrance.

The effect of potassium dihydrogen phosphate as food ingredient was studied in mouse physiology. The results showed that the potassium dihydrogen phosphate caused in the mouse significant increase in ability of learning and memory.in the level of 5-hydroxytryptamine and dopamine of cerebrum and in the SOD activity of liver. It indicated that the potassium dihydrogen phosphate had the effects of delaying consenescenceand improving wit in mouse.

The contamination of Pseudomonas aeruginosa in bottled purified drinking water was studied 43 Samples of bottled products were colleted from 39 bottling factories in Fujian Prevince and examined.p. aeruginosa was isolated from 5-different samples shown 1 1 .63% positive. This water-borne pathogen was not significanttlg related to the aerobic bacterial coliform count of the studied waters but was clearly associated with the process of the products.The result confirmed that the cross contaminations on the process of post-purification were the main cause of p.aeruginosa contamination in the final products.

Cyclocarya paliurus (Batal) Iljinskaja is a kind of traditional healthy food resource in China.In this paper the simultaneous determination of nutritional elements in its leaves and their extract was performed by inductively coupled plasma mass spectrometry (ICP-MS) with microwave-assisted process (MAP) for the sample preparation.The concentration of’ K.Ca.Mg in the leaves as dry matter is more than 2500 g/g.and that of Mn,Fe.Al ranged between 100 ~ 1000 g/g.The contents of the elements showed insulin related function.as that of Zn.Mn.Cr.Ni,Li.Se.V in the level of’ 67.8 g/g.2.63 P g/g. 1 .38 g/g.2.63 g/g,0.42 g/g.0.56 g/g.5.38 g/g.respectively. The solubility of these elements in water was dependent on the extraction temperature. Higher exfraction ratio could be obtained by artificial gastric acid or with microwave extraction method.

A simple rapid and accurate quantitative method was established for the determination of lecithin in soybean phospholipids by HPLC.Separation was obtained by using Lichrosorb si60 column (5 m250 x 4mm ) and mobile phase of acetonitrile:methanol:water (65:21:14v/v) with flow rate of 1.8ml/min .The eluates were monitored with UV detector at 205nm.The retention time for lecithin was 4.875min .The lecithin curve was linear in the range of 0.04 0.08mg/ml with =0.9996.The average recovery rate for lecithin was 98.35%.RSD=6.94%(n=6).

Astopped-flow kinetic spectrophotometric method is proposed for the simultaneous determination of ascorbic acid (Vc ) and L-cysteine(L-cys)in fruit juices.The calibration graphs are linear for 0-24.0-280mg/L and the detection limits are lmg/ L and 16mg/L for Vc and L-cys.respectively.The injectd sample volume is 157uL and the sampling rate is 30 samples/h.This method is simple rapid. sensitive and accurate with high selectivity and has been applied for determination of Vc and L-cys in strawberry juice.The marked recovery rates are up to 95.2%and 92.8%for Vc and L-cys respectivily.

The senstized reaction of cationic-microemulsion CTMAB-n-C5H11.OH-n-C7H16-H2O as a medium on the Plumbum2.3.7-trihydroxy-q-dibromo-hydroxyphenylftuorone(DBH-PF) complex was studied.In the medium of NH,-NH.CI (pHg.5 ) plumbum reacts with DBH-PF and forms a 1 :2 complex The maximum absorption is at 570 nm and the molar absorptivity is 1 .01 x 1 05L/mol/cm. Beer’s law is obeyed in the range of0-9 g/L for pb2+.The method has been applied to the determination of plumbum in the toothpaste. hair and food with satisfactory results.

The formula and processing of homogenized diet for nasal feeding were studide and improved.The natural natural foods including rice,meat (or egg) .soybean powder and vegetables were weighed and steamed.Sucrose.sesame oil salt, milk dextrin and water were added and mixed.The mixture was ground in a colloid grinder to produce a colloid containing homogenous fine particles.The homogenized food was put into glass bottles and steamed twice for sterilization.It met the requirement of RDA and was easily prepared and cheap.It could be given to those patients with normal gastro-intestinal function but unable to take food orally so as to maintain their nutrition for a long period.

The enzyme browning mechanism of pingguo pear (Pyrus ussuriensis Var. Ovoidea) and Duch pear (pyrus bretechneideri Rehd) was studied by determining the PH Value. soluble solid. degree of browning .total phenolics and polyphenol oxidase activity. During storage both PH value and soluble solids were in a general trend of decreasing However the phenolic content and activity of polyphenol oxidase were on the contrary;.It was consistent with the increasing degree of browning The combining capabibity of phenolics and polyphenol oxidase with other materials is in the following order pyrogallic acid>catechol>chlorgenic acid>caffeic acid.Vitamin C and reducing sugar had little effect on browning .

in this paper processing conditions of low sugar content in the preserved from of were studied. such as accumulation of sugar and Sugar seepage in preserved tomato which had beed the problems occurred easily in processing.This technology could not only shorten the processing time but also preserve efficiently Vitamin C of low sugar preserved tomato to a large extent in comparison with the traditional technology.The new method used 40% starch syrup to replace sucrose and soaked tomato three times with different sugar densities at 50 temperature. The low sugar preserved tomato showed rich in nutrition and good in health function.