We used glucose oxidase (GOD) and horseradish peroxidase (POD) as material to construct glucose biosensor. On the conditions of pH 6. O, 3O℃, and stirring, the sensor worked effectively. Its average responsing time was 2～5 min, the linear measurable range was O～300 μg/ml, and the duration time was about 15 days.

The author has obtained semifinished product LBP and its purified four groups from fructus lycii by extraction, ion-exchange cellulose and gel chromatog-raphy.Fructus lycii, LBP and LBP-X experiment was made for reducing blood fat with rabbits of hypercholesterolemia (opened type unidirectional qualitive reaction in sequential trials). Study on effect of fructus Lycii and its Polysaccharides reducing blood fat. The resu1ts showed that the effect of fructus lycii and its Polysaccharides was remarkab1e effect for reducing blall fat in alloxan-induced hypercholesterolemia rabbits. All of them reduced the content of the total cholesterol (Tch) and triglyceride (TG) in serum. The effective rate of reducing bldri fat is 1OO%.

Effcet of hot-air drying, microwave drying, hot-air and microwave drying, microwave and hot -air drying on quality of instant rice were studied. The quality of instant rice preduced by microwave drying (690W, 90min )and then hot-air drying(8O℃, 40min )is the best among the four methods. The instant rice possesse similar flavour and taste as the fresh cooked rice after rehydration in boling water. The rehydration rate can be up to 2. 47.

Various changes on fermented sausage during fermenting and ripening, are discussed including pH value, water contents, water activity, nitroso pigment conversion, nonprotein nitrogn, total volatile basic nitrogn and bacterial counts. It is found that pH value has a great effect on nitme pigment conversion. The processing parameters of fermented sausages are drawn.

The effect of high electric field on enhancing pork’s delicate flavour was studied. Results showed that: when the frequency is 1000 Hz and the electric field intensitg is 5kV/cm,after treating 10 seconds the content of Glu on pork’ soaked extract is increased by 82. 3%,and the whole amino acid content increased by 14. 89%,the essential amino acid content increased by l2. 08%;after treating 2O seconds the Glu content is increaed by 28. 48%, the whole amino acid 37. 56%,and the essential amino acid 38. 17%. When the frequency was same as above and the electric field intesisity low to 0. 5% kV/cm,the Glu,whole amino acid and essential amino acid contents were increased by some extent but not so obvious as under high electric fie1d infensity.

The effects of different cooking methods on the changes of 9- carotene in vegetables were studied by HPLC. The results showed that there was only little effect on 9-carotene contents in vegetables by blanching, steaming and frying, the retention rates were 93- 5±3. O6 %、88. 7±1. 45% and 81. 6± 1. 73 %,respectively land the coefficient of variation were 3. 3%、1. 6 %’、2. 1 %,respectively. β- carotene in vegetable was decreased when it was stewed,the retention rate was only 71. 6±5. 73%, the coefficient of variation was 8. 0%.

 So far,fumigation with sulfur dioxide is the most opuisr and effective means for preserving fresh grape in the wold,this paper reviews the methods of fumigation and measurement of sulfur dioxide.