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Table of Content

15 March 1998, Volume 19 Issue 3
The Effects of Phytic Acid on Orange storage and Vc Protection
LI Xiao-Ding, WU Mou-Cheng
1998, 19(3):  8-12. 
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The Phytic acid(PA) could protect L - ascorbic acid(L - ASA) at pH3. 5 ~ 10. 0. In neutral solution, PA inhibited the metal ions to catalytic action of oxidation of L - ASA significantly, but the inhibiting effect decreased when citric acid is added. Moreover, PA could lower the oxidative action of H2O2 to L -ASA when metal ions existed. In orange juice(pH<3. 5), PA showed little protective effect on L - ASA.
Effects of Amino Acids on Taste of Green Tea
LI Li-Xiang
1998, 19(3):  16-20. 
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Simple correlation, multiple regression and main - element analysis based on the results of 17 amino acids and taste of green tea were carried out by computer. The results showed that the mathematical model of relationships between amino acids and green tea taste could be expressed by multiple regression, and imitated results of the model was effective. The chemical evaluation of green teat taste was discussed.
Study on the Ability of Removing Cholesterol by lactic Acid Bacteria from foods
ZHANG Jia-Cheng, LUO Cheng-Xiang
1998, 19(3):  20-22. 
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Nine lactic acid bacteria(LAB) species (strains) which can assimilate 40% cholesterol from food (butter) culture media are screened from 14 species(strains), in which 3 species(strains) can assimilate 45% cholesterol. They could be applied to the production of fermented low - cholesterol food. The result shows that the ability of LAB to remove cholesterol from food media may be due to the assilimation of cholestero, white the coprecipition with cholesterol is not significant.
Study on Antioxidative Activities of Gallic Acid Esters on Edible Oil and Fat
CHEN Lin-; Wu-Xian
1998, 19(3):  36-40. 
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 The antioxidative activities of gallic acid esters and the synergeshc action of the mixture of gallic acid with other substance upon edible oil and fat were investigated. The resultS showed that effective antioxigenation was found with the octyl gallate (OG) for lard and the docecyl gallate (DG) for Peanut oil. The citric acid has been found possessing good synergestic effect for OG and DC. In this paper a new compound food additive was examined preliminarily.
The Nutrients of Fish Bladder Glue and the Study of its Function on antifatigue
REN Yu-Cui, ZHOU Yan-Gang, JIANG Yue-Xian, YE Hui-Zhong, CHEN Yun-Ti
1998, 19(3):  45-47. 
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The fish bladder glue made from fish bladder by zymolsis contains may nutrients Experiments on antifatigue of mice fed with fish bladder glue showed that durability in swimming is enforced, the time of climbing pole is increased, and the index of blood lactic acid and blood - serum urea nibogen afer motion is decreased.