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Table of Content

15 July 2000, Volume 21 Issue 7
Study on Anti-oxidative Activity of Flos Chrysanthemum Extract
ZHANG er-Xian, FANG Li, ZHANG Jie, YU Li-Jun, XIAO Xiang
2000, 21(7):  6-9. 
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A study was carried on anti-oxidative activity of Flos chrysanthemum extract.Chrysanthemum extract was full of flavones.Some precesses to extract flavones from chrysanthemum for scavenging active oxygen radical were reported in this paper.The results showed that chrysanthemum flavones could scavenge· OH、 0· 2 and affect the anti-oxidative activity.
Study on Characteristics of Cultured Asp. oryzae and Its Aminoacylase Activities
WANG Shu-Hao, SONG Zheng-Xiao, MA Zhong-Hai, YUAN Ying-Jin, YUAN Shu
2000, 21(7):  9-13. 
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In submerged cultures,the aminoacylase activities of Aspergillus oryzae 3042 in vivo or in vitro were discussed,and optimal pH and temperature of pellet aminoacylase activity studied. The results showed that, Aspergillus oryzae3042 could from pellet in flask at speed 90~120rpm during submerged cultures. Aminoacylase of Aspergillus oryzae was believed to be a cell bound enzyme, which could exist in the cell or on the cel1 walI. Optimal pH and temperaure of pellet aminoacylase activity were 7.0 and 5.5, respectively
Studies on Milk-clotting Mechanism of Glutionous Rice Wine
LIU Zhen-Min, LUO Cheng-Yang
2000, 21(7):  13-15. 
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The milk-clotting mechanism of glutinous rice wine was studied in the experiment.The results showed that the molds of rice starter produced acid protease during glutinous rice wine fermentati0n and the enzyme then resulte in the coapulation of the milk.The molds did not produce coagulease in the milk medium.So it was a special process to make milk cogulant first and then coagulate milk to produce the Chinese traditional dairy cheese product-Junket (Kou Wanlao).
Effects of Calcium on Hakuho Peach Fruits Ripening
LI Zheng-Guo, LUO Ai-Min, LIU Qin-Jin
2000, 21(7):  15-16. 
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Peach fruits (Prunus persica var.Hakuho ) has been stored at low temperature (3℃).The effects of calcium on ripening of packaged fruits were studied in this paper. The results showed that:The treatment of calcium could inhibit the synthesis of ethylene. increasing of respiratory rate and activity of polygalacturoase while delny the climacteric peak and softness of fruits.It could inhibit also the cell membrane conductivity .So the treatment of calcium was useful to maintain the structure of cell wall and to delay the senescence of peach fruits.
Study on Rheological Properties of Starch Modified by Acrylic Copolymer
ZHANG Li
2000, 21(7):  17-18. 
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In this paper, IR a11d X-Ray diffractions were used to investigate the rheological properties of starch modified by acrylic copolymer (methacrylate/butyl acrylate/acrylic acid). It was found that the grafting copolymerization of copolymer ocurred on the starch granula. The modified starch retained its structure as it was before.The rheological properties of the solution of modified starch were tested by Brabender viscometer.
Study on Technological Conditions of Fabricated Edible Composite Films of Cassava Starch
CHOU Hou-Yuan, HE Li-Min
2000, 21(7):  19-21. 
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The technological conditions of fabricated edible composite films from cassava starch were investigated systemically, and effects of main factors on the films’ properties were also studied.Arrhenius model was unfitted to relationship between Water Vapor Permeativity of the prepared films (CS,CS/MC.0.5% (S-P ) +CS/MS,1%(S-P)+CS/MC)and temperature. whereas the relationship bettveen WVP of GLAD WRAP (LDPE) and T could well fit the regression equation : In (WVP)= 29.35-7.03· T-1.
Studies on the Preparation, Property and Application of Highly Active Dietary Fibre from Corn Bran(HAFC)
WANG Sui, LIU Fang
2000, 21(7):  22-24. 
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Highly active dietary fibre additive,which was prepared from corn bran,contained 12.69% soluble fibre,44.81 % hemicellulose, 13.05% cellulose and 7.04% lignin. Its expansivity and water holding capacity were 6.5ml/g and 620% respectively The preparation procedure chemical composition, physiochemical property. and its application in food were elucidated.
Study on Composite Health Beverage Made of Pumpkin Hami Melon and Licorice
ZHANG Bin, HOU Xu-Jie
2000, 21(7):  24-26. 
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This papcr took the advantage of the method of frezzing extraction to collect pumpkin juice and Hami melon juice.The results showed that pumpkin and Hami melon were first frozen at -16~ - 18℃ for 15~30 days then thawed naturally.These juices were collected with an extraction yield 5%~ 18% more than the traditional metheds wheleas the pumpkin’s and Hami melon s unique tragrance was still preserved.The addition of licorice would enhance The sweet faste and make the composite beverage healthful.
Study on Hygienic Standard for Fresh Cream Cake Quality
WANG Sheng-Liang, HUANG Wei, HAN Li, LIN Ming-Zhu, CHEN Xiao-Wei
2000, 21(7):  26-29. 
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To revising the hygienic standard 44 samples of fresh cream cake were examined.With regard to the specific selling conditions and the test results the proposaled standards of acidity value peroxidity value,colony forming unit and mould count were put forward.Besides the yeast count was suggested as one of the hygienic standard for GB7099 too Hence a legal reference tbr hygienic inspection and control standards fresh cream cake quality could be provided from the research.
Extraction on the Antioxidative Substance of Officinal Magnolia and Study of its Antioxidative Effect on Lard
HU Ying-Fen, MENG Jie, HU Bo-Lu, HANG Hu
2000, 21(7):  29-31. 
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Antioxidative effects of extracts of Officinal Magnolia on lard were measured by Na2S2O3-12 titrimetric method.The results show that the antioxidative activities decreased in the order of ethyI acetates extracts > 60% ethanol solution extracts >95% ethanol solution extracts > n-hexane extracts > pure water extracts.The usage of extracts is in directly prportion to the antioxidative effect. Citric acid.tartaric acid,ascorbic acid and α -tocopherol show synergistic antioxidative activities with extracts of Officinal Magnolia.When two of these (Citric acid,tartaric acid.ascorbic acid and α -tocopherol )were used together with Officinal Magnolia extracts of Officinal Magnolia. strong synergistic action was showed.
In Vitro Studies of Scavenging Capacity of Artemisia anomala S. Moore on Superoxide Free Radical and Hydroxyl Free Radical
ZHANG Hong, XU Gang, ZHANG Hui, ZHANG Da-Zhong, LI Xin-Liang
2000, 21(7):  31-34. 
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The superoxide free radical (o)scavenging capacity of Artemisia anomala S.Moore was studied by nitro blue telrazolium (NBT) photo-ueduction.The results showed that the extract from Artemisia anomala S.Moore had strong scavenging effect on superoxide free radical.The seavenging effect was related to the content of the flavonoids.When the concentration of the flavonoids in extract is high enough it had strong scavenging rate as 88.41 % .Using the models of VCCu2+-H2O2 for hydroxyl radical (OH· ).the scavenging capacity of the extract of Artemisia anomala S.Moore on OH· was investigated.The maximum scavenging capacity on hydroxyl radical was 84.02%.
The Determination of Glucose in Food by Chemiluminescence Glucose Sensor
YUAN Dao-Qiang, SHU You-Qin
2000, 21(7):  40-42. 
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In this paper. a kind of chemiluminescence glucose sensor based on GOD glucose oxidase immobilized by solgel was proposed. With the application of the sensor to flowing injection chemiluminescent system, glucose could be effectively determined with the linear range of its concentration in 10~1000μmol/L and detection limit at 0.8 μ mol/L.A complete analysis could be performed in 1 min with RSD (Relative Standard Deviation) of 1 .6% .The system has been applied successfully to the determination of glucose in various food samples.
The Application of Principal Component Analysis and Factor Analysis on the Aroma of Chinese Liguor
CHEN Hua, YU Zhi-Yong, ZHU Guo-Bin
2000, 21(7):  42-47. 
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To obtain the man thctors influential to the aroma of Chinese liquor both the principal component analysis and factor analysis were used in the analysis of 17 flavor components in 46samples by means fo GC.GC-MS and sensory evaluation.With the comparison of the two methods and theiy results. factor andlysis was selected as the most optimal method of simplifying the original data. The results were found satistactory from the statistical analysis.
Modified Atmosphere Packaging of Asparagus (Asparagus officinalis L.)
HUANG Guang-Rong, SHEN Lian-Qing, WANG Xiang-Yang
2000, 21(7):  50-54. 
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Modified atmosphere packaging of asparagus (aspamps officinalis L.) was studied in the experiment Theresults proved that the effect of initial gasses ratio on weight loss was not significant but the effects on assessment value.VC level. fiber level and chlorophyll level were significant.Temperature played animportant role in asparagus in modified atmosphere packaging during storage, especially when storage temperatUre exceeded 5℃. The quality of asparagus in lowdensity polyethylene (LDPE) bags was the best among the six films in the experiment.Among the several initial gasses ratio. 5%O2+5%CO2 and 1 0%O2+ 10%CO2 were the best. Asparagus under these conditions at 5℃ retained good quality after 18 days.
Study on Antifungal Activities of Different Molecular Weights Chitosans of to Preserve Strawberry
SHEN Dong-Feng, JIA Zhi-Shen, KONG Xiang-Dong, LIN Xuan-Fang
2000, 21(7):  54-56. 
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The influences of different molecular weights and different concentfations of chitosans on the antifungal effects to preserve strawberry fruits were studied.Using t(putrefaction rate) to examine the difference of antifungal effect it was found that chitosan with 10-100 thousand molecular weight and 2% concentration had the optimal antifungal effect for preserving strawberry fruits.
Study on Phospates Functions in Frozen Steamed Bread
LI Ai-Jun, OU Shi-Yi , WU Jing-侣, LIANG Zhi-Tang
2000, 21(7):  58-60. 
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Application of phosphates in steamed breed was studied and several functions were observed as follows.First the phosphates improved the organoleptic properties such as luster,texture and taste.Second, they increased the water holding capacity of dough so as to reduce water loss during fermentation and cooling.Third, they were beneficial to the leavening of steamed bread,especially when hard water was used.And also, they reduced cracks of frozen steamed bread after thawing and stabilized the added natural pigments such as β -carotene.
Study on Lactic Acid Fermentation of Celery Juice Beverage
HU Zhi-He, ZHOU Xu-Tian, YAN Ya-Li
2000, 21(7):  65-67. 
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Studied one processing method of lactic acid fermentation of celery juice beverage. In the experiment, we used celery and sugar as raw materials and utilized L. bulgaricus and St.thermophilus for fermentation. As a result of trials we found the technical process and main technical data to produce the beverage. The beverage was clear and transparent with no precipitation.The color of the beverage was light green as that of celery. Acidity and sweet ness of the beverage were pleasing and it also had some special fragrance produced by celery itself and lactic acid fermentation as well.