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    Quantification of All-trans-lycopene and β-Carotene from Tomato and Its Products by Internal Standard Method on C30-HPLC
    DING Jing,HUI Bo-di*
    FOOD SCIENCE    2010, 31 (24): 348-354.   DOI: 10.7506/spkx1002-6630-201024077
    Abstract1971)   HTML424)    PDF(pc) (283KB)(6948)       Save

    Objective: To establish a simultaneous determination method for all-trans-lycopene and β-carotene by internal standard on C30-HPLC. Methods: Stationary phase, YMCTM Carotenoid column C30 (4.6 mm×250 mm, SOD-5μm, Waters); mobile phase A, CH3CN-MeOH (3:1, V/V); mobile phase B, MTBE; both A and B with the addition of 0.05% triethylamine; elution, 30% B in 0-10 min, a linear increase of mobile phase B from 30% to 90% in 10-20 min and 90% mobile phase in 20-30 min; flow rate, 1 mL/min; PDA wavelength range, 300-600 nm; monitoring wavelength, 470 nm and 450 nm; injection volume, 20μL; column temperature, room temperature. Results: Minimum detection limit of this method was 0.01μg/mL. In the range of 0.3-0.6μg internal standard, relative correction factor of internal standard to all-trans-lycopene andβ-carotene were 1.36 and 1.22, respectively. The relative standard deviations of reproducibility experiments were 0.50% and 0.70%, respectively. The recovery rates of this method were higher than 99.00%. Conclusion: The established method is suitable for the determination for all-trans-lycopene and β-carotene in tomato and its products.

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    Study on Determination of Reducing Sugar Content Using 3,5-Dinitrosalicylic Acid Method
    ZHAO Kai, XU Peng-Ju, GU Guang-Ye
    FOOD SCIENCE    2008, 29 (8): 534-536.  
    Abstract7881)   HTML27)    PDF(pc) (486KB)(5669)       Save
    Two kinds of 3,5-dinitrosalicylic acid(DNS) agents were respectively used for determination of reducing sugar content,and effects on determination results by the factors,such as amount of DNS reagent developing time,wavelength and storage time were discussed. The results showed that on the conditions of reagent amount around 1.5 ml,boiling bath time not less than 5 minutes,and standing for 30 minutes after developing,at the wavelength of 540 nm and 550 nm for reagent one and two respectively,the accurate results can be acquired.
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    Folin-Ciocalteu Colorimetric Determination of Total Polyphenols in Mulberry Fruits
    LI Ju-xiu,WANG Bai-yu
    FOOD SCIENCE    2009, 30 (18 ): 292-295.   DOI: 10.7506/spkx1002-6630-200918066
    Abstract2248)   HTML18)    PDF(pc) (206KB)(4782)       Save

    We investigated the optimum reaction conditions of Folin-Ciocalteu colorimetry for the determination of total polyphenos in 60% ethanol extract of ethanol mulberry fruits using gallic acid as a reference. When ratio of Folin-Ciocalteu reagent to 12% sodium carbonate solution (V/V) was 1:2, reaction temperature 20 ℃, and reaction time 2 h, the content of total polyphenols had a good linear relationship with absorbance at 760 nm. The average spiked recovery was 97.63%, with a RSD of 4.5%. This method can give a simple, fast, sensitive, and stable determination of total popyphenols in mulberry fruits.

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    Studies on Process Features of Protease Produced by Mucor
    LIN Qin-Lu, ZHAO Mou-Ming, DENG Jing, XIAO Huai-Qiu
    FOOD SCIENCE    2005, 26 (5): 44-47.  
    Abstract1109)   HTML10)    PDF(pc) (39KB)(4054)       Save
    This paper dealt with the effects of culture time, culture-disturbing, and NaCl on protease activity of the mucor extracted. Several methods for the extraction of mucor protease with optimal absorb wavelength for detection of protease activity were also studied. The results were that: high composition protease activity could be obtained through 72h solid-medium cultivation, but one culture-farmed-over after 24h cultivation, extracted with distilled water in using NaCl in the culture would yield higher activity. The optimal absorb wavelength was 690nm.
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    Research Advance of Natural Antioxidant Peptides
    ZHANG Hao, REN Fa-Zheng
    FOOD SCIENCE    2008, 29 (4): 443-447.  
    Abstract1768)   HTML15)    PDF(pc) (194KB)(3993)       Save
    Natural antioxidant peptides are safer than synthetic food antioxidants, hence the growing interest in the substitution of synthetic food antioxidants by natural antioxidant peptides has focused research on their preparation from inexpensive or residual sources from agricultural industries. Except for antioxidant ability, other biological properties such as anticarcinogenicity, antimutagenicity and antiaging activity have been reported for natural antioxidant peptides. Hence antioxidant peptides are not exclusive concern for the food industry, which are widely needed to prevent deterioration of other oxidisable goods, such as cosmetics, pharmaceuticals and plastics. In the last few decades, antioxidant peptides have been given more and more attentions for its important function and become the focus of domestic and foreign studies. In this review, after presenting general aspects about natural source of antioxidant peptides, is to focus on the crude extraction and purification of antioxidant peptides from agricultural and industrial wastes, as well as to summarize the evaluating indicators and influencing factors of antioxidant activity. At last the application of antioxidant peptides is presented.
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    Advance in Research and Application of β-D-glucosidase
    PAN Li-hua,LUO Jian-ping
    FOOD SCIENCE    2006, 27 (12): 803-807.  
    Abstract1779)   HTML13)    PDF(pc) (49KB)(3734)       Save
    β-D-glucosidase, an important glycosyl hydrolase, is implicated in a wide variety of functions such as cellulose-degrading and aroma-rich terpenes liberating. The physical and chemical properties, catalytic mechanism, molecular biology, immobilization and applications of β-D-glucosidase were summaried in the paper.
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    Research Progress in Determination Methods for Amylose Content
    YANG You-xian1,2,ZHAO Yan1,2,LI Jian-ke1,2,*,HUANG Xin-qiu2
    FOOD SCIENCE    2010, 31 (23): 417-422.   DOI: 10.7506/spkx1002-6630-201023092
    Abstract2159)   HTML9)    PDF(pc) (208KB)(3455)       Save

    Based on the significance of amylose content to the quality of grain as well as the processing and utilization of starch, systematic and comprehensive studying of the methodology for the content determinination in amylose is necessary. This article systematically introduces standard methods, commonly used methods and newly emerging methods reported in recent years. This may provide useful references for the choice of an appropriate method for the determination of amylose content according to the actual requirements.

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    Research Progress in Methods for Quantitative Determination of Polysaccharides
    XU Xiao-fei1,2,CHEN Jian2,*
    FOOD SCIENCE    2009, 30 (21): 443-448.   DOI: 10.7506/spkx1002-6300-200921103
    Abstract1539)   HTML40)    PDF(pc) (233KB)(3444)       Save

    With the purpose of offering useful guidance for the selection of an optimal method for quantitative determination of polysaccharides in various samples, this paper reviews methods for quantitative determination of polysaccharides, mainly including chemical assay, gas liquid chromatographic (GC) method, high pressure liquid chromatographic (HPLC) method, anion ion exchange chromatographic (AEC) method, size exclusion chromatographic (SEC) method, thin layer chromatographic (TLC) ethod, capillary electrophoresis (EC) method, infrared spectroscopic (IR) method and so on.

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    Progress in Evaluation Techniques for Antioxidant Activity of Natural Products in vitro
    LIU Wei-wei,REN Hong*,CAO Xue-li,XU Chun-ming,WANG Qiao-e
    FOOD SCIENCE    2010, 31 (17): 415-419.   DOI: 10.7506/spkx1002-6630-201017092
    Abstract1646)   HTML25)    PDF(pc) (195KB)(3381)       Save

    Antioxidant activity evaluation of natural products has become a hot topic. In this paper, current evaluation methods and antioxidation mechanisms of natural products have been reviewed. The principles and mechanisms of chemical determination and cellular evaluation of antioxidant activity have also been discussed. In addition, the difference is described between both methods.

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    Research Advances of Novel Microecologic Probiotics Bacillus coagulans
    DONG Hui-jun,JIANG Jun-yun,ZHENG Li-jun,PANG Jun-xing
    FOOD SCIENCE    2010, 31 (1): 292-294.   DOI: 10.7506/spkx1002-6630-201001067
    Abstract1793)   HTML13)    PDF(pc) (228KB)(3269)       Save

    Bacillus coagulans, which belongs to Bacillus and exerts similar function to Bacillus acidi lactici and Bacillus bifidus in healthcare, is characterized by strong resistance to heat, acid and bile salt. In addition, it has capabilities of inhibiting pathogenic bacteria in intestine. Bacillus coagulans has been applied in many aspects of healthcare, medicine, food and prologue abroad. Although the research and development on Bacillus coagulans have carried out for about ten years at home, the level falls behind in the world. In this paper, the characteristics, probiotic mechanisms, fermentation performance and clinical research of Bacillus coagulans are summarized in detail.

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    A Review on Analytical Methods for Qualification and Quantification of Plant-derived Polysaccharides
    TAN Min,QIU Xi-min*,LU Yan-yan,YANG Xiao-hong,LIU Sheng-zi,QIU Wen-gao
    FOOD SCIENCE    2009, 30 (21): 420-423.   DOI: 10.7506/spkx1002-6300-200921098
    Abstract1644)   HTML20)    PDF(pc) (203KB)(3265)       Save

    The advantages and disadvantages of present analytical methods for the qualification and quantification of plantderived polysaccharides are summarized in this paper. Thin layer chromatography has gained a widespread application in the preliminary analysis of plant-derived polysaccharides due to the merits of rapidness, convenience and low cost; in contrast, HPLC has become the most popular method and HPLC coupled with MS has an extensive application prospect. Current analytical methods for plant-derived polysaccharides need further improvement and in-depth studies will tremendously favor the development of plant-derived polysaccharides as a great potential and valuable healthy food or medicine.

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    Reviews on Research Progresses, Actual Problem and Prospects on Natural Food Preservatives from Plant Materials
    ZHOU Jian-Xin
    FOOD SCIENCE    2006, 27 (1): 263-268.  
    Abstract1398)   HTML18)    PDF(pc) (257KB)(3227)       Save
    Reviews on the development and the updated research progresses of natural food preservatives extracted from plant materials in recent years at home and abroad were elucidated. The actual problems present in developing natural food preservatives from plant were analyzed. The application prospects of natural preservatives from plant materials in food storage were visualized.
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    Research Progress in Antioxidant Mechanisms of Curcumin and Development of Antioxidant Curcuminoids
    XUE Hai-peng,LI Xiang-zhou*,KUANG Chun-tao,MENG Wei,GUO Yuan-liang
    FOOD SCIENCE    2010, 31 (7): 302-307.   DOI: 10.7506/spkx1002-6300-201007067
    Abstract1539)   HTML15)    PDF(pc) (576KB)(3220)       Save

    Curcumin has been reported to have many pharmacological activities, such as antioxidant, antitumor, and antibacterial activities. In recent years, a number of curcuminoids have been designed and synthesized to obtain more effective antioxidants. The antioxidant mechanisms of curcumin and its derivatives are discussed, and the research progresses in the synthesis of antioxidant curcuminoids are reviewed in this paper.

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    Progress in Research on the Role of Intestinal Microbiota in Human Health
    ZHAI Qi-xiao1,TIAN Feng-wei1,WANG Gang1,CHEN Wei1,2,*
    FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201315069
    Accepted: 03 September 2013

    TLC to Fleetly Analyze Monosaccharide Composition of Polysaccharide
    YAN Jun, GUO Xiao-Qiang, LI Xiao-Guang, WU Xiao-Yong, GOU Xiao-Jun
    FOOD SCIENCE    2006, 27 (12): 603-607.  
    Abstract1356)   HTML6)    PDF(pc) (212KB)(2892)       Save
    Applying TLC to analyze monosaccharide composition of polysaccharides was stuided. A mixed solution composed of ethylacetate, pyridine, alcohol and water in a ratio of VC4H8O2:VC5H 5N:VC2H6O:VH2O = 8:1:1:2 by volume is used as extending system. A solution containing aniline and diphenylamine dissolved in acetone is used as coloration system. Satisfactory separation is acquired as shown by the thin layer chromatogram. Qualitative results can be obtained in accordance with the Rf value of the standard spots. Distinct figures indicating the monosaccharide composition of polysaccharides obtained by the modified TLC.The extending system and coloration system can be used in monosaccharide composition analysis.
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    Establishment of a High-Throughput Fluorescence Multiplex PCR Method for Detection of Genetically Modified Rice Events
    ZHANG Mingzhe, ZHANG Xiaofeng, XU Lili, CHEN Xiaomei, ZHOU Yuan, YIN Wenxiu, CHEN Wujian, LI Xiaojun
    FOOD SCIENCE    2016, 37 (20): 187-190.   DOI: 10.7506/spkx1002-6630-201620032
    Abstract2896)   HTML496)    PDF(pc) (2076KB)(2698)       Save

    In this research, a high-throughput and specific method for the detection of genetically modified (GM) rice events
    was developed using fluorescence multiplex PCR and capillary electrophoresis based on fluorescence-labeled primers for
    endogenous, exogenous and event-specific genes. The fluorescence multiplex PCR method could specifically detect four
    GM rice events with a sensitivity of 0.1%. This method has the potential to be applied in the inspection and quarantine of
    import and export genetically modified commodities and in food safety detection.

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    Determination of Disulfide Bonds in Food Proteins by Spectrophotometry Method
    LI Li-Na, LI Jun-Sheng, YAN Liu-Juan
    FOOD SCIENCE    2008, 29 (8): 562-564.  
    Abstract2035)   HTML4)    PDF(pc) (313KB)(2679)       Save
    Disulfide bonds make major contributions to the native conformation stabilities and activities of proteins. They also have a great impact on the surface activity of proteins. In order to study the relationship between the structures and activities of proteins,especially the relationship between the structure and surface activity of proteins,a spectrophotometry method was set up to determine the disulfide bonds in the different food proteins with a good results.
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    Advances in Characterization of Amylose and Amylopectin Starch
    LI Hai-pu,LI Bin,OUYANG Ming,ZHANG Sha-sha
    FOOD SCIENCE    2010, 31 (11): 273-277.   DOI: 10.7506/spkx1002-6630-201011060
    Abstract1291)   HTML14)    PDF(pc) (222KB)(2620)       Save

    As two major constituents of starch, amylose and amylopectin are distinct in both molecular structures and molecular aggregation, which results in dissimilarity in their physico-chemical properties. Consequently, the application performance of starch is variable due to the ratio of amylose and amylopectin. Current progress in characterization such as purity, molecular structure, relative molecular weight, crystal characteristics, thermal enthalpy and viscosity of amylose and amylopectin has been reviewed in this paper, which will provide meaningful references for further investigations of structural and physicochemical characterization as well as the application of amylose and amylopectin.

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    Advances in the DPPH Radical Scavenging Assay for Antioxidant Activity Evaluation
    WEI Xian-ya, YIN Li-qin, ZHONG Cheng, ZHANG Ming-hai, NIU Ying-ze
    FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201409062
    Accepted: 19 May 2014

    Production of Kiwifruit Juice by Freezing and Thawing for Cell Wall Disruption and Centrifugation
    WU Shu-qing,DONG Ming,WANG Qiang,LIU Yan-juan
    FOOD SCIENCE    2010, 31 (18): 55-58.   DOI: 10.7506/spkx1002-6630-201018013
    Abstract1589)   HTML5)    PDF(pc) (157KB)(2395)       Save

    According to the principle that slow freezing causes cell wall damage, a process for the production of kiwifruit juice was designed based on freezing and thawing for cell wall disruption and centrifugation. Optimal process conditions for freezing, thawing and centrifugation were investigated using single factor and orthogonal array design methods. Results indicated that the productivity, vitamin C content, transmittance and color of kiwifruit juice produced using this process were obviously superior to the juice from traditional squeezing. Slice thickness of 0.6 cm, freezing time of 10 h at -14 ℃, thawing time of 30 min at room temperature, centrifugation time of 20 min at 3000 r/min and filtration pore size of 100 mesh were found optimum.

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