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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 Abstract （2265）   HTML （456）    PDF（pc） （283KB）（7263）       Knowledge map    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. Related Articles | Metrics

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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.   Abstract （8614）   HTML （63）    PDF（pc） （486KB）（7119）       Knowledge map    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. Related Articles | Metrics

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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 Abstract （2768）   HTML （31）    PDF（pc） （206KB）（6070）       Knowledge map    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. Related Articles | Metrics

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Research Progress in Immune Regulation of Bioactive Peptides on NF-κB GONG Jian-miao，CHEN Qing-sen*，YAN Ya-li，PANG Guang-chang FOOD SCIENCE    2013, 34 (21): 379-388.   DOI: 10.7506/spkx1002-6630-201321075 Abstract （1251）   HTML （4）    PDF（pc） （1382KB）（5832）       Knowledge map    Save Nuclear factor-κB (NF-κB) has been reported to play an important role in immunity, inflammation and carcinogenesis by regulating the expression of its target genes. Thus, NF-κB was recognized as a promising target for the prevention and treatment of cancer and inflammation. Because bioactive peptides have many physiological functions and unique nutritional properties, it can be widely used in the fields of functional foods and medicinal products. In this paper, the compositions, structural characteristics and activation pathways of NF-κB are outlined. Recent research advances in the regulation and therapeutic effects of bioactive peptides on NF-κB pathways are reviewed. Moreover, the future development prospects of bioactive peptides are also proposed. Reference | Related Articles | Metrics

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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 Abstract （2107）   HTML （47）    PDF（pc） （233KB）（5398）       Knowledge map    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. Related Articles | Metrics

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Progress in Research on the Mechanism of Enzymatic Browning in Fruits and Vegetables LI Caiyun, LI Jie, YAN Shoulei, WANG Qingzhang FOOD SCIENCE    2021, 42 (9): 283-292.   DOI: 10.7506/spkx1002-6630-20200401-008 Abstract （1366）   HTML （66）    PDF（pc） （2325KB）（5327）       Knowledge map    Save Enzymatic browning has a significant impact on the quality of fruits and vegetables during processing and preservation, and increasing studies have been devoted to the mechanism of enzymatic browning. This article summarizes recent studies on the mechanism of enzymatic browning from the perspectives of polyphenol oxidase (PPO) and its phenolic substrates, including the types and catalytic sites of PPO and the methods used to extract, separate and purify PPO and determine its activity; changes in the types and contents of phenolics and the cause thereof; enzymatic oxidation of phenols, quinone production pathway, secondary metabolism process, oxidation end product characteristics and the mechanism of the inhibition of enzymatic browning by anti-browning agents. We hope that this review will provide a reference for systematic and in-depth studies on the mechanism of enzymatic browning. Related Articles | Metrics

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Advances in the study of postbiotics to regulate obesity null FOOD SCIENCE    0, (): 0-0.   Abstract （127）      PDF（pc） （564KB）（5117）       Knowledge map    Save Postbiotics are dead bacteria with no vital characteristics and their metabolic components. Since many substances in postbiotics are still biologically active, they are widely used in the prevention and treatment of various diseases because they are safer and more stable than probiotics. In recent years, many studies have shown that postbiotics have the effect of regulating lipid metabolism to improve obesity, which is expected to be a new strategy for the treatment of obesity. Based on this, this paper introduces the harmful effects of obesity and its possible causes of formation, illustrates the potential mechanisms of postbiotic regulation of diseases, reviews the research on the role of postbiotics in the process of obesity regulation from both postbiotic bacteria and postbiotic metabolites, and provides references for the next research on the application of postbiotics in obesity regulation. Reference | Related Articles | Metrics

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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 Abstract （2370）   HTML （16）    PDF（pc） （208KB）（4520）       Knowledge map    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. Related Articles | Metrics

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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.   Abstract （1859）   HTML （15）    PDF（pc） （49KB）（4190）       Knowledge map    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. Related Articles | Metrics

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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.   Abstract （1536）   HTML （24）    PDF（pc） （257KB）（4118）       Knowledge map    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. Related Articles | Metrics

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Research Advance of Natural Antioxidant Peptides ZHANG Hao, REN Fa-Zheng FOOD SCIENCE    2008, 29 (4): 443-447.   Abstract （1929）   HTML （22）    PDF（pc） （194KB）（4104）       Knowledge map    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. Related Articles | Metrics

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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.   Abstract （1215）   HTML （13）    PDF（pc） （39KB）（4099）       Knowledge map    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. Related Articles | Metrics

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Advances in the Application of Yarrowia lipolytica as a Microbial Cell Factory ZHAO Yu, LIU Shiqi, LI Jian, LI Shenglong, ZHAO Yakun, XIAO Dongguang, YU Aiqun FOOD SCIENCE    2021, 42 (19): 388-400.   DOI: 10.7506/spkx1002-6630-20200802-027 Abstract （657）   HTML （36）    PDF（pc） （2515KB）（3788）       Knowledge map    Save Yarrowia lipolytica is a widely used industrial microbial strain and is generally recognized as safe (GRAS). In recent years, with the rapid development of biosynthetic techniques and gene editing tools, the novel microbial chassis Y. lipolytica has already been successfully engineered to produce various high value-added industrial products including biochemical products, biofuels, flavorings, pharmaceutical products, industrial enzymes and pharmaceutical proteins, making it a promising candidate for application in the food, pharmaceutical and biochemical energy fields. The purpose of this article is to introduce the readers to the latest progress in the expression system and synthetic biological parts in Y. lipolytica and the application of gene editing tools on it. In addition, we summarize the recent applications of Y. lipolytica as a microbial cell factory for the biosynthesis of some representative industrial products. This article will hopefully provide some useful information for researchers to design, construct and optimize new biosynthetic pathways for high-level production of target products by engineered Y. lipolytica. Related Articles | Metrics

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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.   Abstract （1641）   HTML （15）    PDF（pc） （212KB）（3705）       Knowledge map    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. Related Articles | Metrics

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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 Abstract （1824）   HTML （25）    PDF（pc） （195KB）（3703）       Knowledge map    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. Related Articles | Metrics

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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 Abstract （1874）   HTML （22）    PDF（pc） （203KB）（3603）       Knowledge map    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. Related Articles | Metrics

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Fatty Acid Composition Analysis of Common Animal Fats and Vegetable Oils FOOD SCIENCE    2012, 33 (16): 188-193.   Abstract （2692）   HTML （13）    PDF（pc） （766KB）（3575）       Knowledge map    Save The fatty acid composition of 16 vegetable oil samples and animal fat from 4 species was analyzed by GC-MS for a detailed understanding the percentages of various fatty acids and their nutritional characteristics. The sample pretreatment was achieved through mythyl esterification in the presence of KOH/MeOH. The major fatty acids in the edible fats and oils included palmitic acid, stearic acid, oleic acid, 11-octadecenoic acid, linoleic acid, linolenic acid, 11-eicosenoic acid and erucic acid. Among them, a very high difference was in the ratios among saturated, monounsaturated and polyunsaturated fatty acids. Meanwhile, the ratio between n-6 and n-3 polyunsaturated fatty acids also exhibited an obvious difference. Reference | Related Articles | Metrics

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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 Abstract （2010）   HTML （16）    PDF（pc） （228KB）（3522）       Knowledge map    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. Related Articles | Metrics

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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 Abstract （1886）   HTML （26）    PDF（pc） （576KB）（3487）       Knowledge map    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. Related Articles | Metrics

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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

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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 Abstract （1627）   HTML （23）    PDF（pc） （222KB）（3365）       Knowledge map    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. Related Articles | Metrics

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Comparative evaluation of the volatile profiles and taste properties of dried Flammulina velutipes root as affected by drying temperature FOOD SCIENCE    0, (): 0-0.   Abstract （98）      PDF（pc） （1358KB）（3350）       Knowledge map    Save In this study, the volatile profiles and taste properties of Flammulina velutipes root dried at room-temperature, 40 ℃, 50 ℃, and 60 ℃ were analyzed by using electronic nose, electronic tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results indicated that the drying process markedly affected the contents of free amino acids, soluble protein, crude polysaccharide and 5’-nucleotides, the overall quality of F. velutipes root dried at 50 ℃ was the best. Significant differences existed among all samples based on drying temperature. Principal component analysis (PCA) combined with E-nose and E-tongue radar charts as well as the fingerprint of HS-SPME-GC-MS could clearly discriminate F. velutipes root samples from different drying temperatures, with results obtained from hierarchical cluster analysis (the Euclidean distance is 6.5) being in agreement with those of PCA. These findings may provide a theoretical basis for the dehydration of edible mushrooms and other similar thermo-sensitive agricultural products. Reference | Related Articles | Metrics

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Action Mechanisms of Sports Nutrition Supplements with Chinese Medicinal Herbs DUN Yao-shan， SHI Yue， PENG Xiao-lu， CHEN Ning* FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201315079 Accepted: 03 September 2013

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Simultaneous Determination by HPLC-ELSD of Ten Kinds of Sugars and Sugar Alcohols in Foods LIN Hui，YAN Chun-rong，XU Chun-xiang，CAI Jing，WANG Duo-jiao FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201312059 Accepted: 17 June 2013

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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.   Abstract （2126）   HTML （5）    PDF（pc） （313KB）（3046）       Knowledge map    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. Related Articles | Metrics

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Advances in Research of Oat β -Glucan GUAN Xiao1，YAO Hui-yuan2，LI Jing-jun3，XU Fei1 FOOD SCIENCE    2009, 30 (15): 231-237.   DOI: 10.7506/spkx1002-6630-200915055 Abstract （1255）   HTML （9）    PDF（pc） （273KB）（2965）       Knowledge map    Save Oat β-glucan, a kind of functional factor with high quality, has aroused increasing interest of research in its high application value and bright development future. This paper summarizes the current research advances in β-glucan including molecular characteristics, physical and chemical properties, and preparation and determination methods. Moreover its physiological function and application in food production are described in detail. Related Articles | Metrics

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Research Progress in Flavor Peptides in Foods and Corresponding Taste Mechanisms FOOD SCIENCE    0, (): 320-326.   Abstract （1855）   HTML （0）    PDF（pc） （390KB）（2904）       Knowledge map    Save Flavor peptides with various structures and lengths can reveal unique taste properties including sweet, bitter, umami, sour and salty properties. It has been proposed that the structures and amino acid sequences of flavor peptides can also affect their taste properties. Flavor peptides not only serve as unique precursors of aromas but also affect food taste. Current studies mainly focus on the types and amounts of flavor peptides; however, the mechanisms of their interactions with taste receptors remain unclear. In foreign countries, several investigations have reported that flavor peptides have impact on blood pressure and other physiological functions. Moreover, the mechanisms of interaction between flavor peptides and taste receptors have been reported rarely. In this article, the effects of flavor peptides on food flavor and corresponding taste mechanisms are reviewed, which will provide a theoretical basis for further research and development of flavor foods and seasonings. Related Articles | Metrics

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Advances in the structure, biological activity and structure-bioactivity relationship of Poria cocos Polysaccharide Pei-Yao LIU kun Wang DU BING FOOD SCIENCE    0, (): 0-0.   Abstract （93）      PDF（pc） （2585KB）（2890）       Knowledge map    Save Poria cocos, as an important material for food and medicine, has been consumed in China for two thousand years, with the effects of diuretic, spleen-enhancing and tranquilizing. Polysaccharides are one of the important active ingredients in Poria cocos, with a variety of effects such as anti-tumor, immunoregulatory, anti-inflammatory, anti-oxidant, anti-aging and hepatoprotective, which have great potential for development in the field of food, medicine and nutraceuticals. In this paper, the bioactivity and structure-bioactivity relationships of Poria cocos polysaccharides were systematically summarized to provide a reference for clarifying its structure-bioactivity relationship and further development. Reference | Related Articles | Metrics

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Healthcare Functions and Applications in Food Industry of Chlorella KONG Wei-bao1,2，LI Long-nan1，ZHANG Ji1，XIA Chun-gu2,* FOOD SCIENCE    2010, 31 (9): 323-328.   DOI: 10.7506/spkx1002-6630-201009072 Abstract （2140）   HTML （10）    PDF（pc） （240KB）（2866）       Knowledge map    Save Chlorella is a kind of single cell alga containing plentiful proteins and polysaccharides, vitamins and minerals and low fat. Therefore, Chlorella has many healthcare functions and can be used in food industry as a functional food and nutritionenhancing agent. The research progress in exploitation and utilization, especially for nutritional value, healthcare functions and applications of Chlorella in food industry has been reviewed in this paper. Related Articles | Metrics

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Advances in Understanding the Structure and Biological Activity of Poria cocos Polysaccharides LIU Peiyao, WANG Kun, LIANG Shan, LI Pan, DU Bing FOOD SCIENCE    2023, 44 (1): 380-391.   DOI: 10.7506/spkx1002-6630-20220207-020 Abstract （869）   HTML （50）    PDF（pc） （2993KB）（2820）       Knowledge map    Save Poria cocos, an important edible and medicinal material, has obvious diuretic, spleen-enhancing and tranquilizing functions. Polysaccharides are one of the most important bioactive ingredients in P. cocos. Polysaccharides from P. cocos have a variety of bioactivities, indicating their great potential in the fields of food, medicine and nutraceutical. In this paper, the structure, bioactivity, mechanism of action and structure-bioactivity relationships of P. cocos polysaccharides are systematically summarized, which will provide a basis for further development of P. cocos polysaccharides. Related Articles | Metrics

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Research Progress in Bioactive Components and Functions of Dendrobium officinale Shao-Ping NIE FOOD SCIENCE    2012, 33 (23): 356-361.   Abstract （3257）   HTML （4）    PDF（pc） （409KB）（2812）       Knowledge map    Save Dendrobium officinale, is widely used in traditional Chinese and folk medicine for centuries to nourish stomach and promote the production of body fluid. In this article, the research progress in identification is summarized. The bioactive components extracted from Dendrobium officinale, such as polysaccharides, dendrobine, stillnoids and volatile oil as well as their biological functions are discussed. All of these studies will provide a scientific basis for expanding the application of Dendrobium officinale. Reference | Related Articles | Metrics

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A Review of Literature on Pickering Emulsion Gels Stabilized by Polysaccharide-Based Particles TANG Yang, GAO Chengcheng, ZHANG Yan, TANG Xiaozhi FOOD SCIENCE    2022, 43 (3): 341-351.   DOI: 10.7506/spkx1002-6630-20201030-316 Abstract （731）   HTML （56）    PDF（pc） （2777KB）（2793）       Knowledge map    Save In recent years, emulsion gels have attracted great interest due to their ability to improve the stability of emulsions, protect bioactive substances and control the release of bioactive substances. Pickering emulsion gels stabilized by polysaccharide-based particles are formed by embedding a Pickering emulsion stabilized by polysaccharide-based particles in a gel network, or formed as a continuous emulsion particulate gel network structure by the aggregation and/or interaction of Pickering emulsion droplets stabilized by polysaccharide-based particles. The emulsion gels have multiple advantages including surfactant-free, low toxicity, and superior stability against environmental changes. This article summarizes the methods and raw materials used to prepare Pickering emulsion gels stabilized by different polysaccharide-based particles and their physicochemical properties and application and discusses problems existing in this field of research, which will hopefully provide a theoretical reference for widening the application of polysaccharide-based particles stabilized Pickering emulsion gels in the food field. Related Articles | Metrics

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Review in Defining Dietary Fiber and Analysis Methods LI Jian-Wen, YANG Yue-Xin FOOD SCIENCE    2007, 28 (2): 350-355.   Abstract （1298）   HTML （4）    PDF（pc） （195KB）（2742）       Knowledge map    Save The definition and analytical methods of dietary fiber(DF) have been developed significantly with the increasing intensive research in physiology and analytical methodology. In order to clarify the application of these various methods in routine analysis, this article reviewed the development of DF definition, the methods for routine analysis, and the DF contents comparison obtained by different quantion methods. Meanwhile, it also illustrated whether the methods for non-digestible carbohydrates (such as resistant starch, fructans, and polydextrose) could be used as supplements to the AOAC enzymatic-gravimetric methods. Related Articles | Metrics

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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

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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 Abstract （3118）   HTML （499）    PDF（pc） （2076KB）（2726）       Knowledge map    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. Related Articles | Metrics

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Effects of Boil Processing on Content of Four Kinds of Purines in Meat Products WANG Xin-Yan, LING Yun, CHU Xiao-Gang, ZHOU Ping FOOD SCIENCE    2008, 29 (7): 67-69.   Abstract （3388）   HTML （18）    PDF（pc） （255KB）（2715）       Knowledge map    Save Objective: To supply people with scientific dietary instructions by investigating the change of the content of adenine, guanine, xanthine and hypoxanthine in five meats during boil processing. Method:HPLC method was accepted. The pork, chiken, beef, rabbit meat and duck meat were boiled with distilled water and were sampled at 10,20,30,50,80 min.The samples were hydrolyzed with mixture of trifluoroacetic acid:formid acid:water(5:5:1) at 90 ℃for 12 min.After concentration chromatogra-phy separation was achieved by 0.02 mol/L KH2PO4 (pH3.8) with the flow rate 1 mL/min at 30 ℃ under DAD detector with 254 nm, injection volume was 10μl. Results: The content of purines in meat decrease sharply during 10 min, decrease slowly during 10 min to 30 min, is stable during 30 min to 80 min.The content of purines in soup increase sharply during 10 min, increase slowly during 10 min to 50 min, was stable during 50 min to 80 min. The total content of purines in raw meat of 200 g decrease sharply by 30% during 10 min of boiling process,decreased slowly during 10 min to 80 min. Conclusions: The content of purines in meat decrease during boil processing and is stable during the prolonged time. Related Articles | Metrics

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Application of Near-infrared Spectroscopy in Food Adulteration Detection: A Review WANG Xiao-yan，WANG Xi-chang*，LIU Yuan，LU Ye FOOD SCIENCE    2011, 32 (1 ): 265-269.   DOI: 10.7506/spkx1002-6630-201101063 Abstract （2025）   HTML （16）    PDF（pc） （183KB）（2688）       Knowledge map    Save In recent years, food adulteration has been a serious problem in China. Currently the common detection methods for food adulteration are both time and effort consuming, and need large amount of chemicals. Near-infrared spectroscopy achieves the rapid, nondestructive, and on-line detection for food adulteration. This paper summarizes the application of nearinfrared spectroscopy in adulteration detection for liquid foods such as edible oil, milk, honey, and beverages, as well as solid foods including meats, powdered milk, tea, and wheat flour. Meanwhile, limitations of near-infrared spectroscopy in adulteration detection are analyzed. Finally, this article outlines further study directions and proposed some suggestions.   Related Articles | Metrics

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Study on Major Nutrition and Anthocyanins of Blueberry HU Ya-Xin, Li-Jing, HUI Bo-Di FOOD SCIENCE    2006, 27 (10): 600-603.   Abstract （1667）   HTML （0）    PDF（pc） （76KB）（2635）       Knowledge map    Save A brief outline of nutrition and major functional factor, anthocyanins, from the fruit of blueberry was given herewith in refer to published data and analytical results acquired in author’s laboratory. Related Articles | Metrics

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Study on Manufacture of Invert Sugar by Cane Sugar Hydrolyzed by Acidifiers HUANG Li-Xin, YU Ye-Tang FOOD SCIENCE    2003, 24 (3): 24-26.   Abstract （1350）   HTML （1）    PDF（pc） （84KB）（2629）       Knowledge map    Save CaneSugarhydrolyzedbytheordinaryfoodacidifiers,suchas hydrochlo ricacid,citricacidandtartaric acid to produce invert sugar was studied with HPLC.The results revealed t hat the invert sugars with the different hydrolytic degrees of sugar could be easily made by these acidifiers.If t he additive amount of organic acid wa s0.15%tosugar,about90%ofsugarwas convertedafter150minunder85.0℃.Thequalityofsugaralsoaffectsed the hydrolytic properties of organi c acidifiers and the quality of invert sugar. Related Articles | Metrics

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Review on Thawing Technology of Frozen Foods You-Yu-Min FOOD SCIENCE    2001, 22 (8): 87-90.   Abstract （1136）   HTML （2）    PDF（pc） （322KB）（2592）       Knowledge map    Save A review with 20 references about thawing technology of frozen foods was given in this paper.The thawing mechanism of each kind of thawing method and its application in food were discussed.The paper focused on the introduction of microwave thawing,ultrasonic thawing and high hydrostatic pressure thawing methods. Related Articles | Metrics

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Recent Progress in Biochemical Properties and Functions of UDP-glycosyl Transferase during Plant Secondary Metabolism JI Xiang-nan，HE Fei，DUAN Chang-qing，WANG Jun* FOOD SCIENCE    2013, 34 (9): 316-323.   DOI: 10.7506/spkx1002-6630-201309064 Abstract （4578）   HTML （23）    PDF（pc） （1821KB）（2587）       Knowledge map    Save Uridine diphosphate glycosyltransferase (UGT) regulates the bioactivity, solubility and transportation of receptors within the cells through modulating glycosyl transfer reaction. Glycosylation is a ubiquitous modification of plant secondary metabolism that is involved in various functions, such as hormone homeostasis, the detoxification of exogenous toxins, and the biosynthesis and storage of secondary compounds. Herein, we have summarized the recent advances in biochemical properties and functions of these glycosyltransferases related to the glycosylation of secondary metabolites, phytohormones and xenobiotics, in order to provide some references for related studies in this field. Reference | Related Articles | Metrics

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Chemical Composition and Pharmacological Effects of Hops: A Review LIU Yu-mei FOOD SCIENCE    2009, 30 (23): 521-527.   DOI: 10.7506/spkx1002-6300-200923117 Abstract （2133）   HTML （5）    PDF（pc） （513KB）（2576）       Knowledge map    Save The hop plant (Humulus lupulus), commonly used in brewing, is a vigorous climbing herbaceous perennial, usually grown up strings in Hopfield and hop garden. Some members of this family are well-known for their content of pharmacologically active resins, polyphenols (such as xanthohumol and isoxanthohumol) and the essential oil. In addition to brewing, recent studies have shown biological activities of hops extract against cancer, antivirus and in inhibiting bone resorption as well as lipid peroxidation. Hops have also been used as a traditional herb with sedative, hypnotic, antispasmodic, stomachic, tonic, diuretic and topical bactericidal properties. The chemical composition in hops and their pharmacological effects are reviewed in this paper so as to present some sights for further application research and development. Related Articles | Metrics

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Historical Evolution and Development of the Threshold (TTC) of Toxicological Concern ZHU Zhou-hai，ZENG Wan-li，GUAN Ying，GAO Qian，LI Xue-mei，MIAO Ming-ming，YAO Jian-hua* FOOD SCIENCE    2013, 34 (7): 340-344.   DOI: 10.7506/spkx1002-6630-201307072 Abstract （3892）   HTML （9）    PDF（pc） （1871KB）（2540）       Knowledge map    Save The threshold of toxicological concern (TTC) is a concept that refers to the establishment of a level of exposure for all chemicals, below which there would be no appreciable risk to human health. The TTC method has been applied for nearly half a century since it was proposed, and has experienced a continuous improvement and development process. The establishment, development and improvement of TTC method were discussed. TTC method was originally developed to determine the threshold of safety in food materials. Since then, the non-carcinogenic oral toxicity endpoint of no significant effect level (NOEL) was analyzed to develop a structural class-based multi-scale TTC which was then adopted by Food Additives of FAO/World Health Organization (FAO/WHO) Joint Expert Committee (JECFA) and the European Food Safety Authority (EFSA) with development and improvement. The TTC approach is in wide application to assess the risk of chemicals at low exposure levels, which avoids multiple unnecessary, overly detailed studies, as well as a wide range of toxicological experiments. The TTC method also provides a feasible way for the risk assessment of chemical substances that the amount is very low but lack of a complete toxicity data. Reference | Related Articles | Metrics

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Recent Progress toward Understanding the Physiological Function, Purification, and Enzymatic Browning Control of Plant Polyphenol Oxidases WANG Xinyu, YANG Lüzhu, WANG Ting, WANG Rongrong, LIU Jie, SHAN Yang, ZHANG Qun, DING Shenghua FOOD SCIENCE    2020, 41 (9): 222-237.   DOI: 10.7506/spkx1002-6630-20190411-145 Abstract （1016）   HTML （30）    PDF（pc） （2704KB）（2470）       Knowledge map    Save Polyphenol oxidases (PPOs) are a group of metalloenzymes containing copper plastid that can catalyze the oxidation of polyphenols, which widely exist in plants, animals, and microorganisms. On the one hand, they play an important role in the physiological functions of plants; on the other hand, they also cause a decline in fruit and vegetable quality, thereby resulting in a large number of economic losses. In this paper, the physiological function, extraction and purification, and enzymatic properties of PPOs, as well as the different methods for inhibiting PPO acticity for enzymatic browning control are summarized, which will provide a references for basic research and application of PPO. Related Articles | Metrics

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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 Abstract （1677）   HTML （5）    PDF（pc） （157KB）（2465）       Knowledge map    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. Related Articles | Metrics

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Effects of Active Ingredients in Black Tea, Green Tea and Oolong Tea on Antioxidant Capability CHEN Jin-e，FENG Hui-jun，ZHANG Hai-rong* FOOD SCIENCE    2009, 30 (3): 62-66.   DOI: 10.7506/spkx1002-6630-200903013 Abstract （2061）   HTML （1）    PDF（pc） （254KB）（2465）       Knowledge map    Save Polysaccharides were extracted from different teas with hot water and their contents were determined by sulfuric acid-phenol method, while polyphenols were extracted with alcohol and their contents were determined by ferrous tartrate method. Then the scavenging effects of tea polysaccharide and polyphenol on free radicals were examined by DPPH·, salicylic acid and pyrogallol methods respectively, and the antioxidant capabilities of 8 kinds of tea were comparatively studied. Results showed that the polysaccharides contents in different teas are from 2.19% up to 2.89% and their change order is as following: semifermented oolong tea ＞ black tea ＞ green tea. The polyphenol contents in different teas are from 1.71% up to 9.75% and their change order is as following: green tea ＞ semifermented oolong tea ＞ black tea. The order of antioxidant capability is black tea ＞ green tea ＞ semifermented oolong tea (DPPH· and salicylic acid methods) or black tea ＞ semifermented oolong tea ＞ green tea (pyrogallol method). Both tea polysaccharides and polyphenols are main antioxidants in different kinds of teas. The antioxidant capability of green tea mainly depends on polyphenols, while that of black tea mainly depends on polysaccharides. Furthermore, the antioxidant capabilities of both polysaccharides and polyphenols are proportional to their contents in various tea extracts except aqueous polysaccharide extract of oolong tea. Related Articles | Metrics

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Signaling Pathways of Dietary Phytochemicals for Health PANG Guang-chang，CHEN Qing-sen，HU Zhi-he，XIE Jun-bo FOOD SCIENCE    2010, 31 (19 ): 1-24.   DOI: 10.7506/spkx1002-6630-201019001 Abstract （1574）   HTML （10）    PDF（pc） （2323KB）（2403）       Knowledge map    Save Natural phytochemicals (Phc) derived from dietary sources or medicinal plants have gained extensive recognition in potential protection and clinical applications for human health. Fruits and vegetables are abundant sources of highly effective phytochemicals for functional foods, which exert anti-cancer functions by inhibiting the process of carcinogenesis through the upregulation of cytoprotective genes encoding carcinogen-detoxifying enzymes, antioxidant enzymes, cytokines and regulation networks of immunity. Plenty of studies have proved that the mechanisms include the induction of cell cycle arrest and apoptosis, or the inhibition of signal transduction pathways such as mitogen-activated protein kinase (MAPK), protein kinase C (PKC), phosphoinositide 3-kinase (PI3K), Toll-like receptors (TLRs), abnormal cyclooxygenase-2 (COX-2), activator protein-1 (AP-1), and nuclear factor-kappa B (NF-κB). Effectiveness of chemopreventive agents can reflect their capability to counteract certain upstream signals that result in genotoxic damage, redox imbalance and cellular stress. NF- κ B and AP-1 provide mechanistic links among inflammation, immunity regulation and cancer. Thus, the complexity is due to cell signaling cascades and their cross-talks. Abnormality in MAPK pathway and/or related downstream transcription factors might cause the replication of uncontrolled cells and the transformation of malignant cells. Therefore, the inhibition of these pathways will provide an effective strategy for the prevention and treatment of cancer. Related Articles | Metrics

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Maltodextrin:AReview XU Liang-Zeng, XU Shi-Ying, YANG Rui-Jin FOOD SCIENCE    2001, 22 (5): 87-80.   Abstract （936）   HTML （1）    PDF（pc） （162KB）（2393）       Knowledge map    Save Both the production,composition,determination and functional properties of maltodextrin and its application in food industy were critically reviewed. Reference | Related Articles | Metrics

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Study on Phase Balance of Hexane-ethanol-water System in Flaxseed LI Gao-Yang, DING Xiao-Lin FOOD SCIENCE    2008, 29 (8): 91-94.   Abstract （1313）   HTML （3）    PDF（pc） （253KB）（2384）       Knowledge map    Save Phase balance of hexane-ethanol-water system and balance relation between water content in flaxseed and ethanol concentration for extraction were studied. Results showed that mutual solubility of hexane-ethanol-water system increases along with augmentation of temperature and ethanol concentration,which shows balance relation between water content of flaxseed and ethanol concentration of three fractions solvent system in the course of extraction. The corresponding balance relations are as follows:95 % ethanol concentration in solvents to 7 %～9 % water content in flaxseed,90% ethanol concentration in solvents to 9 %～11 % water content in flaxseed and 85 % ethanol concentration in solvents to 10 %～12 % water content in flaxseed. Related Articles | Metrics

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DPPH Radical Scavenging Mechanism of Ascorbic Acid LI Xuan-jun，CUI Sheng-yun* FOOD SCIENCE    2011, 32 (1 ): 86-90.   DOI: 10.7506/spkx1002-6630-201101021 Abstract （4421）   HTML （17）    PDF（pc） （533KB）（2368）       Knowledge map    Save DPPH radical scavenging properties of antioxidants are generally evaluated by determining absorbance (A517 nm) at 517 nm wavelength. Herein, the radical scavenging mechanisms of ascorbic acid on DPPH radicals were investigated by UV-Vis spectrometric, electrochemical and mass spectrometric determinations. It was found that DPPH existed in two different forms, radical form (DPPH·) and highly conjugated form (DPPH+), and ascorbic acid could scavenge both of them in the solution. Generally, the two forms of DPPH were at equilibrium in the solution. This makes it possible to indirectly evaluate DPPH radical scavenging properties of the same kinds of antioxidants based on A517 nm changes of DPPH+, but for different kinds of antioxidants, it is impossible to correctly evaluate radical scavenging properties because of their different relative scavenging effects on the two forms of DPPH. Related Articles | Metrics

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Effects of Cooking Methods and Buffer Composition on Peanut Allergenicity CONG Yan-Jun, XUE Wen-Tong, ZHANG Hui, LOU Fei, LIU Xiao-Yi FOOD SCIENCE    2007, 28 (11): 207-210.   Abstract （1652）   HTML （0）    PDF（pc） （188KB）（2367）       Knowledge map    Save Cooking methods seem to decrease the allergenicity of peanut. This study was to investigate: (i) the effects of buffer composition on peanut allergens extraction efficiency, (ii) the effects of cooking methods on peanut allergenicity. The relative contents of major peanut allergens of various buffers were quantified by SDS-PAGE densitometry. The capability of IgE (immunoglobulin E) bound to the different peanut preparations (fried, boiled and roasted) was detected with ELISA. In result, different buffers lead to different extraction efficiency for total protein and Ara h 1, and no significant difference was observed for Ara h 3. The IgE binding capability of different processed peanuts was significantly different when extracted with PBS 7.6, but not with Urea buffer. Therefore, cooking methods may not explain the reason for the lower prevalence of peanut allergy in China. Related Articles | Metrics

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Advances Review on Resistant Starch Assay Yan-Mei-Rong FOOD SCIENCE    2006, 27 (4): 251-254.   Abstract （1918）   HTML （5）    PDF（pc） （177KB）（2355）       Knowledge map    Save Resistant starch (RS) is defined as "the sum of starch and starch degradation not absorbed in the small intestine of healthy individuals". This physiological definition of RS raises a difficulty in proper analytical quantification of RS. The present review described main methods to measure RS both in vivo and in vitro. The in vitro method needed imitation in vivo conditions and to be directly validated by in vivo methods. The simple and reliable method of McCleary et al. is the only method accepted by the AOAC(AOAC method 2002.02)for determining the amount of RS in foods. Related Articles | Metrics

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Study on Rapid Salting Methods of Egg Yolk TONG Qi-Gen, NING Jing, XU Yi-Qing, ZHOU Min, JIANG Huai-Xi FOOD SCIENCE    2008, 29 (9): 155-157.   Abstract （1517）   HTML （0）    PDF（pc） （173KB）（2324）       Knowledge map    Save After being separated with egg white, egg yolk was salted directly by the semi-permeable membrane processing method, frozen and heated degeneration processing methods and dry salting in a die processing method. The results showed that dry salting in a die processing method is the best. The salty yolk has more oil, softer mouth-feel and better flavour after 48-hour salting. Related Articles | Metrics

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Research Progress on Polysaccharide Gum of Bletilla striata (Thunb.) Reichb.f SUN Da-feng，SHI Jin-song，ZHANG Wei-ming，GU Gong-ping，ZHU Chang-ling，XUE Hua-mao FOOD SCIENCE    2009, 30 (3): 296-298.   DOI: 10.7506/spkx1002-6630-200903067 Abstract （1896）   HTML （0）    PDF（pc） （199KB）（2312）       Knowledge map    Save The progress of research on galactomannan gum from Bletilla striata (Thunb.) Reichb.f in recent years was reviewed, mainly including the physicochemical characteristics, the technology of extraction and refinement, the biological activity and the application in food, medical and cosmetic industries. Related Articles | Metrics

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Determination of Sialic Acid in Edible Birds Nest Using Pre-column Derivatization Reversed Phase High Performance Liquid Chromatography with Photodiode Array or Fluorescence Detection FENG Ting-yu，XUE Chang-hu，SUN Tong，CUI Hong-bo，XU Jie* FOOD SCIENCE    2010, 31 (8): 233-236.   DOI: 10.7506/spkx1002-6300-201008053 Abstract （5485）   HTML （19）    PDF（pc） （347KB）（2302）       Knowledge map    Save A pre-column derivatization RP-HPLC method with detection with a photodiode array detector (DAD) or a fluorescecse detector (FLD) was developed for the determination of N-acetylneuraminic acid in edible birds’ nest (EBN). Samples were dissolved in 0.5 mol/L sodium bisulfate aqueous solution and kept for 30 min in 80 ℃ water bath. After cooling the derivatization was carried out using O-phenylenediamine · 2HCl as derivative. The chromatographic separation was achieved on a C18 column using a mobile phase composed of 1.0% tetrahydrofuran aqueous solution (containing phosphoric acid and 1- butylamine at the levels of 0.5% and 0.15%, respectively) and acetonitrile (95:5, V/V) at a flow rate of 1.0 mL/min in the isocratic elution mode. The DAD wavelength was set at 230 nm and the FLD Ex and Em wavelengths at 230 and 425 nm, respectively. The relationship between HPLC peak area and N-acetylneuraminic acid concentration over the range of 0.1－750 μg/mL exhibited good linearity (r ＞ 0.9990). A complete separation of N-acetylneuraminic acid was observed within 20 min. Mean recoveries of 6 replicates for N-acetylneuraminicacid in a real sample spiked at 3 levels ranged from 85.03% to 97.14%. The limit of detection (LOD) of the method was 0.2μg /mL with a DAD and 0.005μg /mL with a FLD. Clearly, the LOD with a FLD was two orders of magnitude lower than that with a DAD. Meanwhile, less miscellaneous small peaks were observed in the FLD detection. However, a DAD presented higher detection sensitivity than a FLD at the same concentrations over the LOD resulting from DAD detection. The method demonstrates the advantages of high sensitivity, good repeatability and rapidity, and is consequently most suitable for the determination of N-acetylneuraminic acid in some samples like EBN. Related Articles | Metrics

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Review on Detection Techniques for Fat in Milk YANG Li-zhi，CHEN Zhi-wei* FOOD SCIENCE    2011, 32 (1 ): 270-273.   DOI: 10.7506/spkx1002-6630-201101064 Abstract （1488）   HTML （0）    PDF（pc） （167KB）（2301）       Knowledge map    Save Fat is an important nutrient component of dairy products, and the category, content, and fat composition is closely related to nutrient requirement in human. However, the kinds and contents of fatty acids in milk are changed after fermentation. The article introduces differences in fat composition between dairy products and others, as well as the impacts of fermentation on dairy fats. The research progress of fat detection techniques, including high efficiency liquid chromatography, gas chromatography-mass spectrometry (GC-MS), and infrared spectroscopy (IRS) is reviewed. Related Articles | Metrics

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XU Shu-Cun FOOD SCIENCE    1985, 6 (2): 31-32.   Abstract （931）   HTML （0）    PDF（pc） （159KB）（2295）       Knowledge map    Save Related Articles | Metrics

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Study on Preparation and Degradation of Chitosan Solution RAN Xu, Gou-Li, Meng-Xian-Wei, Wang-Fang-Hu, RAN Jun-Guo FOOD SCIENCE    2001, 22 (7): 18-21.   Abstract （1012）   HTML （1）    PDF（pc） （220KB）（2283）       Knowledge map    Save The parameters during the dissolving of chitosan,such as the kind of solvent,the size of chitosan and the reaction temperature and time,affecting the viscosity and acidity of the chitosan solution was investigated.It could be found that both the dissolving of chitosan and the degradation of the dissolved chitosan occurred.The effect of temperature and time on the degradation of chitosan during storage was also researched.The degradation regularity of chitosan was discussed when the chitosan was dissolved and stored.The experiments provided the base of preparation of chitosan solution for many fields such as immobilized enzyme and ofhers. Related Articles | Metrics

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Effect of Acyl Transfer on the Interaction between Soybean Protein Isolate and Phospholipid Hydrolysate and Emulsifying Properties LI Qiuhui, SUI Xiaonan, WANG Zhongjiang, QI Baokun, JIANG Lianzhou, ZHANG Wankun, LI Yang FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201701001 Accepted: 16 January 2017

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Research Progress of Determination Methods for β-Glucanase Activity Yong-Qin ZHANG FOOD SCIENCE    0, (): 316-320.   Abstract （1257）   HTML （2）    PDF（pc） （231KB）（2272）       Knowledge map    Save In this paper, the present determination methods for β-glucanase activity are reviewed, which includes viscometric method, chromomeric method, agar diffusion method, and commonly used end-reducing methods such as DNS, Somogyi-Nelson and BCA methods, as well as novel MBTH method. In addition, the end-reducing methods are classified as end-point method, multiple-point method, microplate method, and flow injection analytic method according to the operation procedures. Meanwhile, current problems with these methods are discussed, and the future development trends of the determination methods are proposed. Related Articles | Metrics

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Determination of Content of Peptides in Protein Hydrolysates LU Wei, REN Guo-Pu, SONG Jun-Mei FOOD SCIENCE    2005, 26 (7): 169-171.   Abstract （1709）   HTML （10）    PDF（pc） （299KB）（2269）       Knowledge map    Save Macromolecule protein in protein hydrolysate was deposited by using 10% trichloroacetic acid. After centrifugal-ization and filtration, biuret reagent was added to the clear solution. The OD value was mensurated under 540nm. Then thecontent of peptides of the sample was obtained through contrasted on the standard curve of Gly-Gly-Tyr-Arg tetrapeptide. Related Articles | Metrics

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A Review on post-harvest physiological and biochemical changes and storage and preservation of bamboo shoots Man-Man SHI Wen ZHANG Fang ZHANG Hui-Min WANG FOOD SCIENCE    0, (): 0-0.   Abstract （172）      PDF（pc） （458KB）（2267）       Knowledge map    Save Abstract: As a green forest vegetable with high fiber, high protein, low fat and low sugar, bamboo shoots are becoming more and more popular. However, the harvesting season of bamboo shoots is concentrated and the metabolism is vigorous after harvesting, which makes them be very easy to rot and age in the process of transportation and storage, and their nutritional and commercial values are greatly reduced. In order to promote the sustainable development of bamboo shoots industry in China, there is an urgent need to enhance the research on the physiology, biochemistry, storage and preservation of bamboo shoots after harvest. This paper describes the postharvest physiological and biochemical changes of bamboo shoots in terms of their appearance and quality, respiration, transpiration and lignification, and provides a detailed review of the applications of different preservation methods (traditional preservation, physical preservation, chemical preservation and biological preservation) to bamboo shoots storage and preservation at home and abroad, which will provide reference for developing new storage technology based on physiological and biochemical changes of bamboo shoots after harvest . Reference | Related Articles | Metrics

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Development and Application of the Immobilized Cell Technology by Entrapping MethodsH XIAO Mei-Yan, XU Er-Ni, CHEN Zhi-Wen FOOD SCIENCE    2003, 24 (4): 158-161.   Abstract （1498）   HTML （0）    PDF（pc） （95KB）（2261）       Knowledge map    Save In the paper, the characteristics of immobilization by entrapping a ge nts are introduced, the methods and developments of immobilization by such carri ers as sodium aginate?polyvinyl alcohol?polyacrylamd gel? gelatin and carrag eenin are summarized. The forming machinery categories and application foregrou n d of the immobilized cell technology are also included in this article. Related Articles | Metrics

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The Processing and Utilizing of Okara ZHANG Zhen-Shan, YE Su-Ping, LI Quan, WANG Yu-Min FOOD SCIENCE    2004, 25 (10): 400-406.   Abstract （1178）   HTML （1）    PDF（pc） （62KB）（2237）       Knowledge map    Save This paper simply introduced the nutrition-component and nutrition-value of Okara, and summarized disposalmethod of Okara at home at present. This paper also summarized the existing technology of drying, processing and utilizing ofOkara in home and overseas. Related Articles | Metrics

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Research Progress of the Physiological Function and Mechanism of Two Kinds of Fatty Acid (EPA and DHA ) in the Fish Oil of Deep Sea XIAO Mei, OU Zhi-Qiang FOOD SCIENCE    2005, 26 (8): 522-526.   Abstract （1492）   HTML （16）    PDF（pc） （54KB）（2231）       Knowledge map    Save This paper discusses physiological function and disease inhibition of two kinds of fatty acid (i.e. EPA and DHA) as well as the progress of study on them in the fish oil of deep sea Related Articles | Metrics

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Effects of Glass Transition on Food Stability ZHAO Xue-Wei, MAO Duo-Bin FOOD SCIENCE    2007, 28 (12): 539-546.   Abstract （1205）   HTML （9）    PDF（pc） （240KB）（2218）       Knowledge map    Save Effects of glass transition on the viscosity, diffusivity and reaction rate were discussed briefly. Then its respective effects on physical, chemical and biological stability of food were reviewed extensively. Viscosity increased when temperature decreased in the vicinity of glass transition temperature (Tg), but diffusivity coefficient of small molecular materials did not decrease further. Although food might lose their stability when glass transition took place, but glass transition alone could not be considered as the only generic rules established for food stability criteria. The food would not necessarily lose stability at Tg even if there did occur the glass transition. Physical stability can be predicted with confidence based on glass transition, while chemical and biological stability can hardly be predicted just according to glass transition. Related Articles | Metrics

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Advance in the Research of Techniques for Tannin Removal from Fruits Juice ZHANG Lei，LU Yuan-ping* FOOD SCIENCE    2010, 31 (3): 312-315.   DOI: 10.7506/spkx1002-6300-201003071 Abstract （1532）   HTML （4）    PDF（pc） （201KB）（2215）       Knowledge map    Save Tannin, a botanic polyphenolic substance, extensively exists in a variety of vegetables and fruits. In fruits juice processing, a large amount of tannin is easy to enter into fruits juice and results in undesired mouth feeling, color and clarity. So, tannin removal from fruits juice is essential for improving the quality of fruits juice. This article summarizes mechanisms, advantages and disadvantages, and application status quo of current tannin removal techniques, including physical, chemical and biological techniques and others. Related Articles | Metrics

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DSC Study of Effects of Water Content on Gelatinization and Aging of Starch ZHOU Guo-yan，HU Qi-wei，LI Hong-wei，YUAN Jie FOOD SCIENCE    2009, 30 (19 ): 89-92.   DOI: 10.7506/spkx1002-6630-200919018 Abstract （1433）   HTML （2）    PDF（pc） （250KB）（2196）       Knowledge map    Save Water, as a plasticizer, may affect the migration of starch molecules so that it plays an important role in gelatinization and aging of starch. In this study, the effects of water content on thermal kinetics of rice and potato starches were investigated by differential scanning calorimetry (DSC). Results indicated that higher water content in starch resulted in the increase of gelatinization temperature and significant change of gelatinization enthalpy. In addition, different water contents were required for the gelatinization of different types of starch. Moreover, water content in starch could also attenuate the aging process of starch. Furthermore, higher water content level exhibited a slower aging process in rice starch compared with potato starch. Related Articles | Metrics

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Evaluation on Antioxidant Activities of Extracts from Common Edible and Medicinal Plants in vitro ZHAO Yan-hong，LI Jian-ke*，ZHAO Wei，WU Xiao-xia FOOD SCIENCE    2009, 30 (3): 104-108.   DOI: 10.7506/spkx1002-6630-200903022 Abstract （1337）   HTML （0）    PDF（pc） （200KB）（2173）       Knowledge map    Save Four evaluation methods of antioxidants in vitro such as prussian blue spectrophotometry measure, 1,10- phenanthroline-Fe2+ oxidative assay, riboflavin photodegradation-NBT reduction method and DPPH· method were used to evaluate the antioxidant activities of distilled water, 80% ethanol and ethyl acetate extracts of 27 plant samples. The results showed that all the extracts has strong antioxidant activity. However, their antioxidant activities show significant discrepancy, having close relations with extraction solvent, plant sample cultivars and activity assay methods. Related Articles | Metrics

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Study on Determination of Catechins HE Qiang, LU Yuan-Ping , YAO Kai, ZENG Fan-Jun, LIN Long-Hui FOOD SCIENCE    2003, 24 (4): 114-116.   Abstract （1034）   HTML （0）    PDF（pc） （78KB）（2165）       Knowledge map    Save To determinate the catechins content of tea sample, three catech in s catechin(C), epicatechin(EC) and epigallocatechin gallate (EGCG) were used as standard samples, respectively. As the result, the catechins purities of tea pol yphenol with different standard sample was 51.98%, 49.59% and 82.39%, the re lative standard (RSD) were 0.65%, 1.79% and 2.28%, the average recoveries we re 94.19%, 93.46% and 102.4%, respectively. To compared with the ultraviolet spectrophotometric method, HPLC was used to identify and determinate the tea c a techins and C, EC, EGC, ECG and EGCG were successfully separated. The result s ho wed that the purity of each was 5.05%, 10.38%, 25.96%, 1.98% and 10.18%, r espectively. The whole catechins purity of tea polyphenol sample was 53.5% w hi ch was in agreement with that of UV method (catechin was the standard sample). Related Articles | Metrics

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Research Progress in Characteristics and Applications of DHA in Microalga Oil and Fish Oil CHEN Shu-xian1，ZHENG Xiao-hui2 FOOD SCIENCE    2013, 34 (21): 439-444.   DOI: 10.7506/spkx1002-6630-201321085 Abstract （1789）   HTML （9）    PDF（pc） （1329KB）（2146）       Knowledge map    Save Docosahexaenoic acid (DHA) belongs to ω-3 polyunsaturated fatty acid family and is beneficial for human health. The main sources of DHA currently include fish oil and microalgal oil. In fish oil, DHA exists as ethyl ester form in microalgal oil, and DHA exists as triglyceride form. DHA in triglyceride form is advantageous when compared with its ethyl ester form in term of metabolic absorption efficiency, bioavailability, stability and safety in human body. Moreover, fish oil and microalgal oil are also different in several aspects such as smell, EPA and cholesterol contents, and the contamination of heavy metals and persistent organic pollutants. Therefore, the sustainable production and supply of DHA by microalgae will be the future trend in food industry due to the limited availability of water and fish resources. Reference | Related Articles | Metrics

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Melatonin and Its Nutritional Roles in Cherry Fruits WANG Meng, FENG Xiao-yuan*, DAI Ying, HAN Ping FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201419061 Accepted: 17 October 2014

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Study on Phenol-Sulfuric Acid Method for Determination of Polysaccharide Content in Pleurotus eryngii GUO Jin-Long, CHEN You-Jun, SUN Guo-Qin, GUO Jiu-Feng, WANG Yun-Hua, ZHU Xiao-Qing, NIE Qi-Sen FOOD SCIENCE    2008, 29 (12): 555-558.   Abstract （2296）   HTML （2）    PDF（pc） （270KB）（2114）       Knowledge map    Save The factors affacting the determination of polysaccharide content in Pleurotus eryngii with phenol-sulfuric acid method were optimized. Results showed that under the conditions of detection wavelength 485 nm,phenol content 1.4 ml,reaction temperature 40 ℃ and reaction time 15 min,there is good linearity range from 10.00 to 70.00μg/ml(r=0.9996). The average recovery is 99.2% and the RSD is 1.16%. Related Articles | Metrics

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Review on Raman Spectroscopy Application in Food Analysis CHEN Jian, XIAO Kai-Jun, LIN Fu-Lan FOOD SCIENCE    2007, 28 (12): 554-558.   Abstract （1211）   HTML （0）    PDF（pc） （297KB）（2109）       Knowledge map    Save This article reviewed the Raman Spectroscopy application in food analysis, especially on analyzing carbohydrates, proteins, fats, DNA, vitamins and pigments in food industry. It will provide a great step forward in the food industry assay on rapid detection, quality control and non-destruction detection. Related Articles | Metrics

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Optimization of Immobilization of Aspergillus niger Cells with Fructosyltransferase Activity ZHANG Ying1，YAO Meng-cheng2，JING Wei2，LU Fu-ping2，LI Yu2,* FOOD SCIENCE    2013, 34 (21): 172-176.   DOI: 10.7506/spkx1002-6630-201321036 Abstract （1109）   HTML （1）    PDF（pc） （2405KB）（2106）       Knowledge map    Save Aspergillus niger cells with fructosyltransferase were immobilized by entrapping into carrageenan. Five immobilization parameters were primarily studied by one-factor-at-a-time method, and the optimization of three of them (concentration of carrageenan, glutaraldehyde and polyethylene polyamine, PEPA) was explored by using a Box-Behnken design coupled with response surface methodology. The results showed the optimal process conditions were 9.4 g/L carrageenan, 10 g/L glutaraldehyde, 15 g/L KCl, 9 g/L PEPA and 100 g/L Aspergillus niger cells. Under the optimal conditions, the maximum yield of fructooligosaccharides (FOS) was 40.12%, which was consistent with the predicted value, and the established model was reliable in prediction. Reference | Related Articles | Metrics

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Comparative Analysis of Bioactive Components in Fruit Bodies of Phellinus linteus Growing on Six Species of Trees QI Xin1,2，ZHANG Jun2，CHEN Ying2，WANG Chang-lu1,* FOOD SCIENCE    2010, 31 (6): 199-201.   DOI: 10.7506/spkx1002-6630-201006046 Abstract （2057）   HTML （13）    PDF（pc） （450KB）（2090）       Knowledge map    Save Fruit bodies of Phellinus linteus growing on 6 species of trees were compared for differences in contents of bioactive components including polysaccharides, total flavonoids and total triterpenoids. Results showed that there were significant differences in bioactive components in fruit bodies of Phellinus linteus growing on 6 species of trees. Fruit body of Phellinus linteus growing on mulberry tree exhibited contents of polysaccharides, total flavonoids and total triterpenoids of 3.84%, 5.12% and 2.2%, respectively, higher than those of fruit bodies of Phellinus linteus growing on other 5 tree species. The lowest polysaccharide content of 1.35% was observed in fruit body of Phellinus linteus growing on Syringa reticulata var.mandshurica Fruit body of Phellinus linteus growing on silver birch exhibited the lowest contents of total flavonoids and total triterpenoids, which were 0.68% and 0.32%, respectively. Related Articles | Metrics

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Recent Advances in the Healthcare Function and Food Safety of Antarctic Krill LIU Li，LIU Cheng-chu*，ZHAO Yong，WANG Xi-chang，LI Jia-le FOOD SCIENCE    2010, 31 (17): 443-447.   DOI: 10.7506/spkx1002-6630-201017098 Abstract （2249）   HTML （4）    PDF（pc） （235KB）（2089）       Knowledge map    Save Antarctic krill are a group of perennial crustacean zooplankton that widespread in the Antarctic Ocean. They are characterized by large biological storage capacity, wide distribution, high nutritional value, and so on and therefore, provide an important new marine resource of proteins, which needs to be exploited and utilized. This article summarizes the major components (protein, lipids, etc.) and bioactive components (low-temperature enzymes, mycosporine-like amino acids astaxanthin and chitin) of Antarctic krill reported recently at home and abroad. In addition, its safety for consumption and application potential as a food resource is also discussed. Related Articles | Metrics

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Research Progress of Lutein Biosynthesis by Microalga WU Zheng-yun1，SHI Xian-ming2,*，ZENG Juan1 FOOD SCIENCE    2010, 31 (1): 268-273.   DOI: 10.7506/spkx1002-6630-201001062 Abstract （1853）   HTML （5）    PDF（pc） （281KB）（2086）       Knowledge map    Save Lutein is a natural pigment with multiple physiological functions for health protection. Nowadays, commercially available lutein products are mostly extracted from marigold, which suffers from some problems such as limited material resource and low productivity. Due to its promising, lutein biosynthesis by microalga has been attracted increasingly extensive attentions in recent years. Here, research progress of lutein biosynthesis by microalga including strain selection, biosynthetic pathway elucidation, culture parameter optimization, kinetic model establishment and extraction technique development are reviewed. Related Articles | Metrics

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Progress in Safety Assessment of Genetically Modified Foods SONG Huan, WANG Kun-li, XU Wen-tao, HE Xiao-yun, LUO Yun-bo, HUANG Kun-lun FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201415059 Accepted: 25 August 2014

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Recent Advance in Research on the Structure and Function of Trypsin Inhibitor WANG Rong-chun1，SUN Jian-hua2，HE Shu-dong1，MA Ying1,* FOOD SCIENCE    2013, 34 (9): 364-368.   DOI: 10.7506/spkx1002-6630-201309072 Abstract （2208）   HTML （8）    PDF（pc） （1612KB）（2072）       Knowledge map    Save The physiological function of trypsin inhibitor, a member of the family of serine protease inhibitor, is associated with preventing or combating diseases and insect pests. In recent years, trypsin inhibitor has attracted wide attention from researchers because of its unique physiological properties such as anti-cancer and anti-virus activity. In this paper, we review the classification, typical structure and functions of trypsin inhibitor. Besides, the application potential of some current methods to extract and purify trypsin inhibitor and problems exisitng in their application are introduced, aiming at providing references for further expolration of trypsin inhibitor. Reference | Related Articles | Metrics

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Review on Antioxidant Effects of Astaxanthin and Its Application in Nutriology and Pharmacology ZHANG Xiao-Li, LIU Jian-Guo FOOD SCIENCE    2006, 27 (1): 258-262.   Abstract （1341）   HTML （15）    PDF（pc） （204KB）（2057）       Knowledge map    Save Astaxanthin, a kind of keto-carotenoids has strong anti-oxidative capability and can scavenge ROS effectively in human body. In this paper, the functions of astaxanthin as an antioxidant in health and nutrition, covering anti-cancer, anti- inflammatory, UV-light protection, improving immune response and fighting against aging were reviewed in detail. Then, the bioactivity and the safety of natural and synthetic astaxanthin were compared with a conclusion that astaxanthin from Haematococcus pluvialis has the exclusive application value in nutrition and health food. The prospect of natural astaxanthin in pharmaceuticals and nutrition industries were also discussed at finals. Related Articles | Metrics

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Quantitative Analysis of Glucose, Fructose and Sucrose in Honey by Nuclear Magnetic Resonance Spectroscopy YAN Zheng-li1，YANG Ming-sheng2,*，LI Tian-bao2，FENG Zhi-ming2 FOOD SCIENCE    2009, 30 (14): 253-255.   DOI: 10.7506/spkx1002-6630-200914055 Abstract （1841）   HTML （4）    PDF（pc） （243KB）（2017）       Knowledge map    Save Various configurations of glucose, fructose and sucrose in honey were determined by nuclear magnetic resonance (NMR) spectroscopy when dissolved in heavy water, their main characteristic peaks in the 1H-NMR spectrum were attributed, and their contents was measured with potussium biphthalate as an internal standard. The RSDs of determination of glucose, fructose and sucrose were 0.33%, 0.17% and 1.34%, respectively, and mean recoveries for them in spiked honey were 96.68%, 98.03% and 95.56%, respectively. This method can be applied to direct determination of small-amount samples with stable and repeatable results and high precision for study of quality standards of honey. Related Articles | Metrics

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Extraction and Structural Analysis of Garlic Polysaccharide LU Wei1,2，ZENG Zhe-ling1,2,*，DAI Zhi-kai1,2，HAO Chun-qing1,2 FOOD SCIENCE    2009, 30 (18 ): 83-87.   DOI: 10.7506/spkx1002-6300-200918014 Abstract （1749）   HTML （4）    PDF（pc） （507KB）（2013）       Knowledge map    Save Garlic polysaccharide was otained from garlic bulbs via defatting with n-hexane, extraction with hot water, protein removal by Sevag method, and ethanol precipitation. The extraction conditions were optimized by response surface methodology and the structure of the polysaccharide was analyzed using TLC and IR spectroscopy. The optimal extraction conditions were as follows: with a material/water ratio of 1:30, once extraction at 75.3 ℃ for 2.25 h. Under these conditions, the actual value of extraction yield was 61.45%, in close agreement with the predicted. Structural analysis demonstrated that garlic polysaccharide belonged to the class of heteropolysaccharides, which was mainly composed of fructose. Related Articles | Metrics

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Research Progress in Analysis, Extraction, Purification and Pharmacological Effects of Amygdalin XIA Qi-le1,2，WANG Tao2,3，LU Sheng-min2，PAN Si-yi1,* FOOD SCIENCE    2013, 34 (21): 403-407.   DOI: 10.7506/spkx1002-6630-201321079 Abstract （2446）   HTML （16）    PDF（pc） （1686KB）（2012）       Knowledge map    Save Amygdalin is a cyanogenic glycoside commonly detected in traditional herb bitter almond, and it has become a common cough expectorant agent. A large number of studies have shown that amygdalin possess many bioactivities such as anti-tumor and immune regulation besides the relieving of cough and asthma. The degradation pathway, detection methods, extraction and purification methods, and corresponding biological effects of amygdalin are reviewed in this article. Meanwhile, the future research directions of amygdalin are also proposed. Reference | Related Articles | Metrics

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Interference Factors of Protein Determination in Fish using Kjeldahl Method LU Jian-zhang，SUN Li-hua，ZHOU Yan-gang* FOOD SCIENCE    2010, 31 (19): 453-456.   DOI: 10.7506/spkx1002-6630-201019099 Abstract （1743）   HTML （6）    PDF（pc） （174KB）（2011）       Knowledge map    Save In order to improve the accuracy of Kjeldahl method for the determination of fish protein, the conversion factor between amino acid nitrogen and non-amino acid nitrogen in fish protein is analyzed and a series of feasible improvement strategies for the determination of fish protein by Kjeldahl method are discussed in this paper. Related Articles | Metrics

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Determination of Content of Polysaccharide in Garlic Seed by Anthrone-sulfuric Method LIANG Li-Jun, ZENG Zhe-Ling, XIONG Tao, 吕Wei FOOD SCIENCE    2008, 29 (9): 499-502.   Abstract （1160）   HTML （0）    PDF（pc） （222KB）（2011）       Knowledge map    Save Anthrone-sulfuric method was used to determine content of polysaccharide in garlic seed and the conditions of colour reaction of anthrone-sulfuric method were optimized. The experimental results showed that the RSD in accuracy experiment is 2.10%, and the average recovery rate is 113% with RSD=1.17% (n=3).The method is rapid, accurate, sensitive and suitable for general analysis. Reference | Related Articles | Metrics

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Quality Change of Potato Chips during Frying Process and Their Shelf Life Predication Xiuzhu YU FOOD SCIENCE    2012, 33 (18): 102-107.   Abstract （2179）   HTML （6）    PDF（pc） （2500KB）（2010）       Knowledge map    Save In order to explore quality changes of potato chips during frying process, physical parameters and microstructure of potato chips fried for different periods of time as well as their shelf life were investigated in this study. The results showed that prolonged frying time could result in reduced water content, increased oil content, and improved fragility of potato chips. Meanwhile, protrusions and pores were gradually formed on the surface of potato chips during frying process due to gelatinization of starch granules. The pores appeared on the cross section first because of the protection from crust, and more pores were observed on the cross section of fried potato chips. The interaction between potato chips and oil was physical action in large part during frying process. The acid value, peroxide value and carbonyl value of oil in fried potato chips revealed a gradual increasing trend during the extension of storage. The shelf life of potato chips was predicted to be approximately 102 days according to Arrhenius equation.   Related Articles | Metrics

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Study on Amylose Content Determination and Resistant Starch Resistance-boosting Effects GU Zhen-Yu, FAN Zhen-Di, HUANG Gan-Hui, DENG Dan-Wen, YU Fei FOOD SCIENCE    2008, 29 (1): 74-77.   Abstract （1489）   HTML （0）    PDF（pc） （167KB）（1995）       Knowledge map    Save Amylose content and quality are important factors in the formation of resistant starch. As indicated by measuring the amylose content in the following 6 kinds of materials such as early rice starch, kudzuvine root starch, highland barley starch, mung bean starch, broomcorn starch and lotus root starch via alkali-solution decentralization and iodine-absorbency, the amount of resistant starch obtainable is closely related to the amylose content in the materials, and is also affected by the molecule structure and the average degree of polymerization of amylose and amylopectin. Compared with iodine-absorbency, alkali-solution decentralization is superior in measuring the amylose content to prejudge the amount of resistant starch obtainable. Related Articles | Metrics

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Determination of TPS by Improvement of Anthrone-sulfuric Acid Method WANG Li-Ming, XIA Wen-Shui FOOD SCIENCE    2005, 26 (7): 185-188.   Abstract （1414）   HTML （2）    PDF（pc） （558KB）（1990）       Knowledge map    Save The procedure of colorimetric analysis of TPS was investigated in this paper. The results showed that the accuracyof determination was largely improved by processing with the following procedure: 4ml of 0.05% anthrone in concentrated sulfuricacid was added to 1ml TPS solution and heated 5min at 100℃. The absorbance was measured at 675nm after cooling for 30min,while galactose was used as the standard. The recovery of the procedure was 94.58%±1.68% and RSD was 0.548%(n=6). Related Articles | Metrics

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Research Progress in Safety of Fish Anesthetics FOOD SCIENCE    2012, 33 (1): 267-270.   Abstract （1597）   HTML （2）    PDF（pc） （183KB）（1988）       Knowledge map    Save Fish anesthetics can efficiently reduce the casualty rate of fish during long-distance transportation. Therefore, fish anesthetics have been widely used in fishery production in some countries. However, the residues of such anesthetics and the safety of fish have gained public concerns. In the present paper, the toxicology and the factors affecting accumulation and elimination of anesthetic residues are reviewed. Several prospects and suggestions are also provided for the future application and administration of fish anesthetics in China. Reference | Related Articles | Metrics

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Biological Activity and Structure of Plant Polysaccharides HE Yu-tang，PAN Xiao-ming FOOD SCIENCE    2010, 31 (17): 493-496.   DOI: 10.7506/spkx1002-6630-201017108 Abstract （1686）   HTML （9）    PDF（pc） （185KB）（1959）       Knowledge map    Save Plant polysaccharides are a variety of biomacromolecules with important physiological functions and broad applications in foods. Composition, structure and physiological activity of plant polysaccharides are reviewed in this article, which will offer practical guidance for their exploitation. Related Articles | Metrics

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Research Progress of Ganoderma lucidum Polysaccharides MAO Jian1,2，MA Hai-le1,* FOOD SCIENCE    2010, 31 (1): 295-299.   DOI: 10.7506/spkx1002-6630-201001068 Abstract （1427）   HTML （7）    PDF（pc） （216KB）（1939）       Knowledge map    Save Ganoderma lucidum polysaccharides as the major bioactive components have been attracted tremendous attentions due to their unique health functions. Biological activities and health functions of polysaccharides from Ganoderma lucidum have close relationships with their chemical structures such as molecular weight, glycosidic bond type and polysaccharide composition. Extensive investigations reported that polysaccharides from Ganoderma lucidum played important roles in reducing blood glucose and blood lipid, anti-tumor, immunoregulation and antioxidation functions. Due to many restriction factors of solid cultivation, liquid fermentation has become a major method for producing Ganoderma lucidum polysaccharides. However, the optimization of fermentation conditions is one of the critical factors for mass production of Ganoderma lucidum polysaccharides. Traditional extraction methods for Ganoderma lucidum polysaccharides such as hot-water extraction and alkaline extraction have the drawbacks of time-consuming and low extraction efficiency. However, ultrasonic-assisted extraction can remedy those defects, and therefore has attracted more and more attentions. Related Articles | Metrics

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Research Advances in Starch Digestibility Analysis ZHAO Kai, GU Guang-Ye FOOD SCIENCE    2007, 28 (9): 586-590.   Abstract （947）   HTML （2）    PDF（pc） （189KB）（1937）       Knowledge map    Save Starch digestibility and nutritive value are closely-related.Study on in vitro and in vivo starch digestibility are received more and more attention.In this paper,the advance in starch digestibility was summarized.The factors affecting starch digestibility,including intrinsic and extrinsic factors,analytic determination methods of starch digestibility were introduced. Related Articles | Metrics

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Qiu-Zheng-Hong, Zhou-Jin-Song FOOD SCIENCE    1999, 20 (2): 70-73.   Abstract （1329）   HTML （0）    PDF（pc） （401KB）（1935）       Knowledge map    Save Related Articles | Metrics

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Identification of Hogwash Oil-adulterated Rapeseed Oil through HPLC Detection of Cholesterol Content GUO Tao，DU Lei-lei，WAN Hui，HE Dong-ping* FOOD SCIENCE    2009, 30 (22): 286-289.   DOI: 10.7506/spkx1002-6300-200922067 Abstract （2735）   HTML （1）    PDF（pc） （316KB）（1925）       Knowledge map    Save Cholesterol content was determined with HPLC method for identification of hogwash oil-adulterated rapeseed oil. A good linear correlation between the adulteration amount of hogwash oil and the cholesterol content, and cholesterol was not detected in qualified rapeseed oil. Thus cholesterol content could be used as an indicator for identification of oil adulterated with hogwash oil with the lowest detection limit of 0.05 mg/g. Related Articles | Metrics

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Extraction and Activated Function of Yeast β-Glucan LIU Hong-Zhi, Wang-Qiang, Zhou-Su-Mei, Liu-Xiao-Yong FOOD SCIENCE    2006, 27 (11): 552-556.   Abstract （971）   HTML （0）    PDF（pc） （58KB）（1913）       Knowledge map    Save The progress of extraction and activated function about yeastβ-glucan have been elaborated in this article. The extraction methods and the activated function such as enhance immunity and lower cholesterol and blood pressure of yeastβ- glucan have been analyzed. In addition,also introduced the direction,emphasis and the tendency of β-glucan for the future. Related Articles | Metrics

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Research Progress of Wine Aroma LIU Li-yuan，LIU Yan-lin，LI Hua* FOOD SCIENCE    2011, 32 (5 ): 310-316.   DOI: 10.7506/spkx1002-6630-201105068 Abstract （1809）   HTML （10）    PDF（pc） （234KB）（1909）       Knowledge map    Save The wine aroma is mainly due to complex reactions between aroma components as well as aroma components and non-aromatic matrix components. Chemical components for grape and wine aroma have been comprehensively studied, which is focused on the complexity of volatile aromatic compounds responsible for wine aroma, and their changes caused by different grape varieties, growing areas and wine age. In this article, the types of aroma components in wine, corresponding factors, analytical methods and applications are reviewed. Related Articles | Metrics

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Nutrient Analysis of Blackberry Leaves FOOD SCIENCE    2012, 33 (22): 235-237.   Abstract （5641）   HTML （1）    PDF（pc） （194KB）（1862）       Knowledge map    Save The major nutrients, amino acid composition and mineral element contents of blackberry leaves were analyzed and compared with those of the leaves of other plants such as wolfberry, persimmon, mulberry, Ampelopsis grossedentata and Vaccinium dunalianum. Blackberry leaves were found to have higher contents of crude protein (20.39 g/100 g), cellulose (14.52 g/100 g) and total flavonoids (3.75 g/100 g). It contained a full range of amino acids and were higher in the contents of total amino acid and essential amino acids than the leaves of other five plants. Moreover, micro-mineral elements essential for human body such as Ca, K, Mg, Na, P, Fe, Zn, Cu, Mn showed higher levels in blackberry leaves, small amounts of Cd, Cr, and Co were also found, and the Pb content was 3.18 mg/kg, which was lower than the national limit for tea. This study demonstrates that blackberry leaves can be processed into high-quality tea and hold promise for further research and development due to abundance of flavonoids. Reference | Related Articles | Metrics

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Advances in Detection Methods for Nitrate and Nitrite in Vegetables ZHAO Jing1,2, WANG Na3, FENG Xu-qiao1,3,*, ZHAO Hong-xia3, HUANG Xiao-jie3,4 FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201408008 Accepted: 13 May 2014

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Identification of Optimum Wavelength Assayed by DNS Method for Determination of Xylose Content WANG Wen-Ling, HUANG Xue-Song FOOD SCIENCE    2006, 27 (4): 196-198.   Abstract （4394）   HTML （4）    PDF（pc） （143KB）（1861）       Knowledge map    Save  The paper’s aim was to get the optimum wavelength for the determination of xylose content by DNS method. The reaction solution of xylose and DNS regent was scanned from 400～700nm,and the OD values were determined, respectively. The results showed that the max absorption is from 480～490nm, and the line range of the method is 150～600μg/ml (r=0.99997) xylose at 480nm. The result also showed the sensitivity, accuracy, precision are the highest at 480nm, and the recollection rate is more than 99.5%. Therefore, the optimum wavelength is 480nm when the xylose is determined by the DNS method. Related Articles | Metrics

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Applications of Gas Chromatography-Olfactometry (GC-O) in Food Flavor Analysis ZHANG Qing，WANG Xi-chang*，LIU Yuan FOOD SCIENCE    2009, 30 (3): 284-287.   DOI: 10.7506/spkx1002-6630-200903064 Abstract （1673）   HTML （3）    PDF（pc） （194KB）（1857）       Knowledge map    Save Gas chromatography-olfactometry (GC-O) is an efficient tool to select and evaluate odor-active compounds from a complicated mixture. The development, principle and four analytical methods of intensity as well as its applications in food flavor were introduced in this paper. Related Articles | Metrics

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Research Progress in Tea Saponin from Oil Residue of Camellia semiserrata FOOD SCIENCE    2012, 33 (1): 276-279.   Abstract （1844）   HTML （1）    PDF（pc） （180KB）（1854）       Knowledge map    Save  The oil residues of Camellia semiserrata contain functional components such as tea saponin, flavonoids, polyphenols and polysaccharides with various biological activities. Current studies on tea saponin are focused on its isolation and identification. However, its structural identification remains a hot and difficult topic. Tea saponin is a nonionic surfactant and has many functions such as bacteriostasis, insecticidal action antioxidation, anti-inflammation and hemolytic effect. In this paper, the chemical structure, physical and chemical characteristics, surfactant property and biological activity of tea saponin are reviewed.  Reference | Related Articles | Metrics

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Research Progress on the Production and Regulation Mechanism of Spicy Sensation WANG Zixuan, WANG Tongtong, WANG Min, HAN Tianlong, LIU Dengyong FOOD SCIENCE    2023, 44 (9): 367-373.   DOI: 10.7506/spkx1002-6630-20220220-149 Abstract （640）   HTML （57）    PDF（pc） （4636KB）（1850）       Knowledge map    Save Capsaicin is the source of spicy taste in pepper fruits. Capsaicin stimulates nerve endings and reacts with some molecules to produce bioelectric pulses, which trigger the transient receptor potential vanilloid 1 (TRPV1) channal in human nerves, and then transmit the signal to the brain to produce a spicy feeling. It is found that capsaicin synergizes with or inhibits taste, and the interaction between them varies depending on the concentration of capsaicin. Therefore, this paper summarizes the types, chemical properties and applications of capsaicinoids, describes the biological mechanism by which capsaicin causes a spicy sensation, namely activating the capsaicin receptor TRPV1 channel, and discusses the interaction of spiciness with sour, sweet and bitter taste. Next, this review points out the shortcomings of the current research on the interaction between spiciness and taste and the potential underlying mechanism, and provides an outlook on future research directions. It is expected that this review will provide theoretical support for the further development of the spicy foods industry. Related Articles | Metrics

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Study Progress of PPAR Gamma Regulation Mechanism of Adipocytes Proliferation and Differentiation Gu-Liang YANG FOOD SCIENCE    0, (): 0-0.   Abstract （202）   HTML （1）    PDF（pc） （502KB）（1846）       Knowledge map    Save With the improvement of living standards, long-term intake of high calorie diet and lack of exercise, the excess energy is stored in body in the form of fat, and leads to obesity. Obesity has been officially listed as a chronic disease by WHO in 1997. Peroxisome proliferator-activated receptor (PPARs) regulate the adipocytes proliferation and differentiation binding with trans-acting element of the target gene. It has important theoretical significance and practical value of understanding the structural features, expression characteristics and mechanism of PPARs, to a series of diseases caused by obesity. This article reviewed from the aspect of the protein structure and gene expression of PPAR gamma, the ligands of activating of PPAR gamma, interaction between different type of PPARs, the function of PPAR gamma in lipid metabolism and natural ligands for the differentiation of adipocytes. The strategy of preventive of obesity was put forward from the angle of adipocytes proliferation regulation by PPAR gamma. Reference | Related Articles | Metrics

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Summary of Resource Distribution and Qualitative and Quantitative Analysis Methods of Anthocyanin SUN Jian-xia，ZHANG Yan，SUN Zhi-jian，HU Xiao-song，WU Ji-hong，LIAO Xiao-jun* FOOD SCIENCE    2009, 30 (5): 263-268.   DOI: 10.7506/spkx1002-6630-200905061 Abstract （1492）   HTML （0）    PDF（pc） （261KB）（1844）       Knowledge map    Save Anthocyanin is a water-soluble pigment existing widely in nature, and has various health functions to human body. This paper reviewed the recent research progress on its distribution in world, its contens in different sources and qualitative and quantitative analysis methods. Related Articles | Metrics

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Review of Food-derived Protein Hydrolysates/Peptides-saccharide Maillard Reaction Conjugates in Food Application Research Jian DING Mengzhu YANG Zhen-Xiu HUANG Yong Fang FOOD SCIENCE    0, (): 0-0.   Abstract （169）      PDF（pc） （1759KB）（1844）       Knowledge map    Save Food-derived protein hydrolysates/peptides and saccharides are valuable and exploitable food resources. Functional and structural properties of Maillard conjugates have outstanding advantages. Therefore, Maillard reaction have been widely used to improve the functional characteristics of protein hydrolysates, and has become a hot spot in the field of current food science research. A recent review was focused on the current status of sources, reaction mechanisms, preparation methods, structural characteristics, functional properties, nutritional biological activities and applications in medical sciences and future food prospect. This review provides a new idea for the development of the food-derived protein hydrolysates/peptides and saccharides Maillard conjugates functional products, and provides a theoretical reference to further explore of health effects. Reference | Related Articles | Metrics

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Application of ATP Bioluminescence in Microbial Detection TANG Qian-Qian, YE Zun-Zhong, WANG Jian-Ping, GAI Ling, YING Yi-Bin, LI Yan-Bin FOOD SCIENCE    2008, 29 (6): 460-465.   Abstract （1252）   HTML （1）    PDF（pc） （303KB）（1842）       Knowledge map    Save ATP bioluminescence is one kind of rapid detection method for microorganisms, since it is easy, highly sensitive and timely, etc. In this paper, principles, procedures, characteristics, influencing factors of ATP bioluminescence and its application in food industry are introduced. Meanwhile, its drawbacks are presented. To sum up, ATP bioluminescence is potential fora pplication. Related Articles | Metrics

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Effects of Irradiation on Postharvest Physiology and Quality in Walnut Fruit during Cold Storage DONG Hui, LU Zhoumin, MA Yanping, HU Haichao, MA Huiling FOOD SCIENCE    2016, 37 (20): 228-233.   DOI: 10.7506/spkx1002-6630-201620039 Abstract （2385）   HTML （359）    PDF（pc） （2041KB）（1837）       Knowledge map    Save The green walnut fruits of the cultivar Liaohe No. 2 were subjected to 60Coγ-ray irradiation at 0, 0.1, 0.3, 0.5 and 1.0 kGy, respectively, and then stored at (0 ± 1) ℃ for 60 days firstly and then for another 30 days after the removal of green husk. Changes in color parameters, browning index, cracking rate, ethylene production, gas composition, the contents of protein, fat and fatty acids, peroxide value and carbonyl value were monitored during storage. The results showed that irradiation significantly decreased the cracking rate of walnut fruit and ethylene peak, maintained the peroxide value and carbonyl value at relatively low levels and also slowed down lipid oxidation. Irradiation at doses of 0.3 and 0.5 kGy had a good performance on sensory quality, and the optimal dose for retarding fruit senescence was 0.3 kGy. The lowest cracking rate and ethylene peak were achieved with this dose. Meanwhile, the total essential fatty acids remained at a high level, and the highest fat content and lowest peroxide value were obtained at the late stage of storage. In conclusion, 0.3 kGy was the optimal irradiation dose for cold storage of walnut fruit. Related Articles | Metrics

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Research on Pungency Ratings Method for Capsicum and Products XIONG Ke, XIA Yan-Bin, WANG Yan, LIU Rong FOOD SCIENCE    2007, 28 (5): 37-40.   Abstract （1008）   HTML （2）    PDF（pc） （226KB）（1834）       Knowledge map    Save The research on the pungency ratings method was carried out on foreign capsicum and products.Combining with our country’s condition,the precision method of HPLC was introduced to measure the capsaicinoids index to build up a set of ratings by this method.Its application was discussed as well. Related Articles | Metrics

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Current Situation Review on Domestic and International Development of Probiotics Products DU Peng, HUO Gui-Cheng FOOD SCIENCE    2004, 25 (5): 194-198.   Abstract （1306）   HTML （1）    PDF（pc） （408KB）（1831）       Knowledge map    Save A probiotics is a live microbial feed supplement that exerts beneficial effects for the host via improvement of themicrobiological balance in the intestine. They have many kinds of other normal gut flora of incomparable physiological functionto organism. The probiotics that use both at home and abroad are lactobacillus and bifidobacteria mainly. At present, foreignprobiotic products are various in styles. Probiotics was developed in Japan earlier and its products have formed commercialscale. Many countries of EU have had varieties of probiotic products. Though USA starts relatively late in this respect, has alreadydeveloped a series of probiotics products rapidly. Our country catch probiotics and its products research of concern were alsorelatively backward in reaearch and rather different in benefit. Hope to have some domains of break-through in the future. In awords, the prospect of probiotic products is surely to be very bright. Related Articles | Metrics

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Research Status and Development Trend of Functional Foods Additives LEI Ting, TIAN Yuan, YU Ya-Li FOOD SCIENCE    2008, 29 (11): 696-700.   Abstract （1147）   HTML （3）    PDF（pc） （253KB）（1824）       Knowledge map    Save Based on the development of food additives in China,the kinds,functions and composite usages of functional food additives were introduced in this article.And the research status and development trend of function food additives were analyzed according to oversea achievements in this field. Related Articles | Metrics

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Research Progress on Steviosides SUN Chuan-fan1，LI Jin-wei2 FOOD SCIENCE    2010, 31 (9 ): 338-340.   Abstract （1174）   HTML （3）    PDF（pc） （197KB）（1820）       Knowledge map    Save Steviosides is a low heat energy sweetener. The international research progress on the foundation, extraction, isolation, structure, security and detect method of steviosides are reviewed in this paper. The future research trends of stevioside are proposed. Related Articles | Metrics

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Overview on Affecting Conditions on Tofu Gel Formation QIAO Zhi-Hong, LI Li-Te FOOD SCIENCE    2007, 28 (6): 363-366.   Abstract （1509）   HTML （1）    PDF（pc） （170KB）（1818）       Knowledge map    Save Tofu is a soybean-protein-gel. The formation of tofu gel is affected by many factors, such as the material of the tofu, the processing conditions and coagulant used, which are reviewed in this paper. In order to provide the theory for the large scale- production of the tofu, the trend of processing research on tofu gel is reviewed. Related Articles | Metrics

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Research Progress on Food Freeze-drying QIAO Xiao-Ling, YAN Zhu-Wei, ZHANG Yuan-Fei, LUO Rui-Ming FOOD SCIENCE    2008, 29 (5): 469-474.   Abstract （1594）   HTML （12）    PDF（pc） （990KB）（1815）       Knowledge map    Save In the paper,the microstructure,cell and enzyme activity of food materials during freeze drying were reviewed,and the qualities of freeze dried food due to the change of glassy state were introduced.The strategy to reduce energy consumption during freeze drying of food materials and the foreground of freeze dried food were depicted. Related Articles | Metrics

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Research Progress of Detection Technology of Chemicals in Food Packaging Paper Materials SONG Huan1，WANG Tian-jiao2，LI Bo2，LIN Qin-bao2,* FOOD SCIENCE    2009, 30 (17 ): 339-344.   DOI: 10.7506/spkx1002-6630-200917080 Abstract （1369）   HTML （5）    PDF（pc） （222KB）（1794）       Knowledge map    Save As harmful chemicals which can migrate from paper packaging to foods would threaten the health of consumers, relevant regulations and detection methods have been established in the world to guarantee the safety of paper food packaging materials. This article summarizes residual contaminants in paper food packaging materials and EU and our country's regulations on the safety of paper food packaging materials and emphatically reviews the development of extraction methods and detection technologies of residual contaminants. Related Articles | Metrics

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Current Research and Trend of Safety Evaluation of Food Flavorings CHENG Lei，SUN Bao-guo，SONG Huan-lu，CHEN Hai-tao，XU Hong* FOOD SCIENCE    2010, 31 (21): 409-412.   DOI: 10.7506/spkx1002-6630-201021092 Abstract （2002）   HTML （6）    PDF（pc） （189KB）（1785）       Knowledge map    Save Food flavoring substances always play an important role in the manufacturing and consumption of foods, while the present research on their safety is still not satisfactory due to a variety of reasons. With the improvement of living standards and increasing emphasis on food safety, the importance of safety evaluation on food flavorings is increasingly prominent. This paper reviews the features of food flavorings, their safety issues, and the current research on their safety evaluation in China and abroad. The main problems on safety evaluation faced now as well as the prospects to the future study are drawn finally. Related Articles | Metrics

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Screening for Colour Developer and Optimization of Reaction Conditions for Fast Determination of Basic Orange Ⅱ in Foods JI Shu-juan，ZHANG Qing-huan，SHEN Yi-xiao FOOD SCIENCE    2010, 31 (20): 394-398.   DOI: 10.7506/spkx1002-6630-201020082 Abstract （2460）   HTML （1）    PDF（pc） （254KB）（1778）       Knowledge map    Save Using the ability of basic orange Ⅱ to develop color, a fast method was presented for the determination of this dye. The optimal conditions for color development were investigated. A reagent system composed of potassium ferricyanide and Iron (Ⅲ) was found to the best color developer through comparative analysis of color developing effects of different color developers and observation of absorbance change, and the optimal ratio of potassium ferricyanide solution (3 g/L) to ferric chloride solution (4.5 g/L) was 1:1. The optimal reaction conditions were determined based on absorbance at 755 nm wavelength as follows: color developer amount, 0.7 mL; and reaction temperature, 50 ℃ for a reaction duration of 20 min. Related Articles | Metrics

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Research Overview in Degradation of Glucosinolates LA Gui-Xiao, FANG Ping FOOD SCIENCE    2008, 29 (1): 350-354.   Abstract （1456）   HTML （5）    PDF（pc） （190KB）（1770）       Knowledge map    Save Glucosinolates are a group of plant secondary metabolites found exclusively in dicotyledonous plants, which will release isothiocyanates in the presence of myrosinase to play a very important role in cancer defense mechanisms. Much effort has been made on the improvement of the content and degradation of glucosinolate (GS), which is very important for the potential healthy effects on human. During the process of food preparation, much degradation occurrs. Different process affects much the GS content and products of glucosinolate. In this article, the enzymic, thermal and intestinal degradations of glucosinolates were reviewed. Related Articles | Metrics

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Preparation, Properties and Applications of Fish Gelatin WANG Wei-dong，LI Chao，SUN Yue-e* FOOD SCIENCE    2009, 30 (23 ): 484-488.   DOI: 10.7506/spkx1002-6300-200923109 Abstract （1143）   HTML （6）    PDF（pc） （207KB）（1768）       Knowledge map    Save Due to the potential spread of infectious diseases and special consumption requirements from Muslin and Jewish, fish gelatin has been gained tremendous attentions. In this paper, preparation of fish gelatin was introduced. Moreover, based on structural analysis of fish gelatin, its properties and film-forming capability and sensory evaluation characteristics were also reviewed here. Furthermore, its application prospects in food were proposed. Related Articles | Metrics

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Advance in Nutrient Composition and Functional Characteristics of Bovine Colostrum MAO Xue-Ying FOOD SCIENCE    0, (): 0-0.   Abstract （197）      PDF（pc） （436KB）（1767）       Knowledge map    Save Colostrum is the milk secreted by cows in the first few days after natural birth. It is rich in lactoferrin, immunoglobulin, antimicrobial peptides and growth factors and other active ingredients. The special nutritional composition of bovine colostrum endows it with a variety of biological activities, such as regulating immunity, improving gastrointestinal health, improving bone health and promoting wound healing. Therefore, bovine colostrum, as a functional food or functional milk ingredient, has attracted extensive attention. In this paper, the nutritional composition, biological function and processing stability of bovine colostrum were described in detail, aiming to provide reference for the development, application and standardized production of bovine colostrum. Reference | Related Articles | Metrics

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Progress in the Study of NADPH Metabolism in Biosynthesis of Amino Acids CHEN Jin-cong, CHEN Xue-lan, ZHANG Bin, XIONG Yong-hua FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201419056 Accepted: 17 October 2014

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Advances in Biosynthesis of Abscisic Acid and Its Roles in Regulation of Fruit Ripening YANG Fangwei, DUAN Yifei, FENG Xuqiao FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201603046 Accepted: 26 February 2016

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Progress on Formation and Inhibition Mechanism of Advanced Glycation End Products xuan wu Na LI Xu Huai-De Mei LI FOOD SCIENCE    0, (): 0-0.   Abstract （265）      PDF（pc） （629KB）（1760）       Knowledge map    Save Advanced glycation end products (AGEs) are a series of stable compounds generated by nonenzymatic interactions between reducing sugars and proteins, lipids or nucleic acids. It has been found that excessive accumulation of AGEs in the body easily leads to occurrence of various chronic diseases such as diabetes, atherosclerosis, Alzheimer's diseases and cardiovascular diseases. It is of great significance to find suitable methods to suppress the AGEs formation for ensuring human health. The intent of this review is to summarize the classification of AGEs, formation process, pathogenic mechanism, and metabolic pathway of AGEs in vivo, with focus on the recent progress on the inhibition means and mechanism of AGEs, so as to provide a theoretical basis for controlling the formation of AGEs. Reference | Related Articles | Metrics

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Sources and Evaluation Methods of Umami Taste in Foods YU Zheng, GE Xiaotong, ZHANG Jiahui, WANG Fang, LI Xiaoyan, LIU Taiang, WANG Xichang FOOD SCIENCE    2022, 43 (19): 338-347.   DOI: 10.7506/spkx1002-6630-20210831-405 Abstract （582）   HTML （49）    PDF（pc） （1854KB）（1756）       Knowledge map    Save As one of the five basic tastes, umami makes an important contribution to food taste and quality, and has received widespread attention in recent years. This article introduces readers to the umami substances in foods, including free amino acids, nucleotides, and umami peptides, summaries several evaluation methods of umami taste, including chemical analysis, artificial sensory evaluation and intelligent sensory evaluation, and outlines the physical and biological methods of obtaining umami. Furthermore, this review points out that food raw materials and processing methods can have a significant effect on umami, and proposes future directions for umami research. We expect this review to provide a reference for the research on umami substances in foods. Related Articles | Metrics

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Study on Functional Constituents of Ampelopsis Grossdentata ZHANG You-Sheng, Yang-Wei-Li, XIONG Hao-Ping FOOD SCIENCE    2001, 22 (9): 75-77.   Abstract （1120）   HTML （1）    PDF（pc） （228KB）（1755）       Knowledge map    Save  In this paper,the contents of crude proteins,amino acids,inorganic nutritive elements,total flavonoids,dihydromyricetin and water extration of soft leaves of Ampelopsis grossedentata were assaged.The results showed that it was high in crude proteins,amino acids,inorganic nutritive elements,water extraction and the contents of flavonoids,dihydromyricetin were higher than the other natural plants.We could develop it into special tea products and products with nutrition,health,medical functions. Related Articles | Metrics

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Identification of Clostridium butyricum and Optimization of Fermentation Medium for Its Growth XIA Huili, CHEN Sisi, CHEN Xiong, DAI Jun, HUANG Yanan, XIE Ting, LI Ailing, WANG Zhi FOOD SCIENCE    2017, 38 (8): 56-62.   DOI: 10.7506/spkx1002-6630-201708010 Abstract （597）   HTML （8）    PDF（pc） （2485KB）（1749）       Knowledge map    Save An anaerobic Clostridium strain designated HBUT-01was screened from river sludge. By 16S rDNA sequence analysis, the strain was identified as Clostridium butyricum and its 16S rDNA fragment shared 99% similarity with that of C. butyricum DSM 10702T (AQQF01000149). The response surface methodology (RSM) was used to optimize the fermentation medium for this isolated strain, and a quadratic regression model with yeast exact, CaCO3 and glucose as independent variables was established by Design-Expert 8.0 software. The optimum medium was determined as follows: glucose 1.60%, yeast extract 0.72%, peptone 2.50%, CaCO3 0.43%, K2HPO4 0.05%, MgSO4·7H2O 0.08%, and MnSO4·H2O 0.002%. Batch cultures were carried out in a 10-L bioreactor, and an increase in specific productivity of butyrate (qp) of 20% and an increase in biomass yield coefficient (Yx/s) of 132% were obtained as compared with that before optimization. The results suggested that the impact of acid stress on the cells was relieved effectively and cell activity was also maintained with the optimized medium, which resulted in an increased biomass, reaching 9.32×108 CFU/mL at 14 h, which was increased by 2.24 times as compared to that with the basic medium. Related Articles | Metrics

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Distribution and Nutritional Evaluation of Primary Functional Components in Morinda citrifolia ZHANG Wei-Min, FU Wen-Ying, SHI Rui-Cheng, ZHANG Hai-De FOOD SCIENCE    2008, 29 (10): 575-577.   Abstract （1165）   HTML （1）    PDF（pc） （158KB）（1745）       Knowledge map    Save The distribution of main nutritional and functional components and nutritional value of Morinda citrifolia fruit and leaves were analyzed in the study,helping develop Morinda citrifolia food. The results showed that Morinda citrifolia fruit and leaves have higher nutritional value. The protein,fat,water content,essential amino acids and trace elements contents in the leaves are significantly higher than in the fruits (p<0.05),while VC and reducing sugar contents are significantly lower those that of the fruit (p<0.05). Both the fruit and the leaves have rich trace elements,and their contents are higher in the leaves. In the same variety,the main nutrional and functional components are different in different parts. The nutritional and functional value of Morinda citrifolia fruit and leaves showed that they have promising development prospect. Related Articles | Metrics

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The Present Situation and Development of Fresh Maintaining and Processing Technology of Fruit and Vegetable ZHU Hong-Li, Yang-Bin-Bin, Zhang-Xiu-Qi, Tang-Wei-Xia FOOD SCIENCE    2006, 27 (10): 596-600.   Abstract （3248）   HTML （1）    PDF（pc） （40KB）（1740）       Knowledge map    Save The fresh maintaining and processing technology is of great importance in the development of fruit and vegetable industry, as well as agricultural products manufacture. This paper summarized the present situation and future development of the fresh maintaining and processing technology in fruit and vegetable industry; the main techlniques and their application in this field. It also provided a new approach to accelerate the development of our fruit and vegetable industry. Related Articles | Metrics

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Research progress on the function and application of sweet tea and its active ingredients Zhi ying HE FOOD SCIENCE    Accepted: 04 March 2025

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Determination of Lycopene’s Concent HU Xiao-Bo, WEN Hui-Liang, XU Quan, LIU Chong-Bo FOOD SCIENCE    2005, 26 (9): 566-569.   Abstract （1239）   HTML （2）    PDF（pc） （72KB）（1735）       Knowledge map    Save Lycopene is a kind of natural carotenoid, it has the function of various health cares, such as resisting cancer, increasing the immunity and deferring decrepitude etc. The main methods of determination of lycopene’s concent were introduced. So it can be expected to provide the theory and practice for the development of lycopene industry. Related Articles | Metrics

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Effect of Biological Preservative on Postharvest Physiology of Baifeng Peach and Ju feng Grape ZENG Shun-de，ZHANG Chao，YIN Xu-min，DIAO Yuan FOOD SCIENCE    2010, 31 (24): 457-460.   DOI: 10.7506/spkx1002-6630-201024100 Abstract （1763）   HTML （0）    PDF（pc） （353KB）（1731）       Knowledge map    Save Microorganisms and secondary metabolites can be used for the preservation of post-harvest fruits and vegetables to reduce the pollution of chemical pesticides. In this paper, our home-made biological preservative was used to test the postharvest physiology of Baifeng peach and Jufeng grape during storage. Results indicated that the biological preservative treatment effectively decreased the accumulation of alcohol and malondialdehyde (MDA). In addition, the biological preservative treatment also significantly increased the activity of peroxidase (POD) and phenylalanine ammonialyase (PAL). Therefore, biological preservative treatment can reduce the decay rate of Baifeng peach and Jufeng grape fruits. Related Articles | Metrics

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Extraction and Characterization of TypeⅠCollagen from Bovine Bone LIU Li-li1,2，MA Mei-hu1,*，YANG Xie-li2 FOOD SCIENCE    2010, 31 (2): 87-91.   DOI: 10.7506/spkx1002-6630-201002021 Abstract （1932）   HTML （17）    PDF（pc） （498KB）（1731）       Knowledge map    Save In the present study, critical process steps for extracting type Ⅰ collagen from bovine bone, such as defatting, decalcification and extraction medium selection were optimized. Along with this, purified collagen was analyzed through SDSPAGE, UV, FT-IR and DSC, and compared with the standard of calf-tendon type I collagen. Results indicated that the optimal extraction process was based on low-temperature ethyl ether reflux defatting and decalcification of bovine bone powder with a particle size of 5 × 10 mm using 0.48% hydrochloric acid, followed by extraction using a mixed solution simultaneously containing 1% citric acid and 1% pepsin. The extracted collagen was identified as type I collagen and the purity reached electrophoretic grade. Furthermore, the unique triple helical structure of type I collagen remained very well. Related Articles | Metrics

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Extraction of Antioxidants from Peels and Application in Food: a review ZHU Jun，ZHANG Xiao-juan，CHANG Si-si，JIANG Yong FOOD SCIENCE    2010, 31 (19): 385-389.   DOI: 10.7506/spkx1002-6630-201019085 Abstract （1168）   HTML （5）    PDF（pc） （197KB）（1729）       Knowledge map    Save Abundant antioxidant compounds exist in a variety of fruit peels and can be used in food as natural antioxidants. The extraction methods of antioxidants such as flavonoids, polyphenols, polysaccharides and vitamin C, their antioxidant properties and applications in food are discussed in this paper. Related Articles | Metrics

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Preparation and Enzymatic Properties of Tryptophanase from Escherichia coli PANG Min，LI Chao-sheng，FENG Rui-cai，JIANG Shao-tong* FOOD SCIENCE    2011, 32 (1 ): 189-192.   DOI: 10.7506/spkx1002-6630-201101045 Abstract （1904）   HTML （1）    PDF（pc） （233KB）（1724）       Knowledge map    Save The suspension of cultured Escherichia coli was subjected to cell disruption and enzyme separation/extraction to prepare tryptophanase. The preparation process was investigated and the crude enzyme solution obtained was characterized for its enzymatic properties and reaction kinetic characteristics. Among four cell disruption methods, 50 ℃water bath heating and adding TritonX-100 were considered to be two better methods than adding SDS and microwave treatment due to ease of operation, mild reaction, good preservation of enzyme activity, and so on, and 50 ℃water bath heating method was selected in this study. Fractional salting-out with ammonium sulphate was the best method for the separation of tryptophanase among three methods. The enzyme revealed an optimal reaction temperature of 45 ℃ and was stable in a pH range of 5.5 to 7.5. Its maximum tolerant and optimal reaction temperatures were 65 ℃ and 45 ℃, respectively. K+ and NH4+ could effectively elevate the activity of the enzyme, whereas the enzyme was remarkably inactivated by Na+. Kinetic studies demonstrated that the kinetic parameter Km of the enzyme towards the substrate L-serine was much larger than that towards indole. Related Articles | Metrics

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Determination of Calcium Concentration in Milk by Microwave Digestion and Micro-titration DU Jian-zhong1，YANG Mei-bo1，ZHU Yong-bin1，DING Ding2,3 FOOD SCIENCE    2010, 31 (20): 351-354.   DOI: 10.7506/spkx1002-6630-201020073 Abstract （1845）   HTML （3）    PDF（pc） （182KB）（1718）       Knowledge map    Save The determination of calcium concentration in milk was achieved using microwave digestion and micro-titration. Satisfying results of determining Ca2+ concentration in milk were obtained when a 10.00 mL sample of milk was digested with a mixture consisting of 5 mL of 98% HNO3 and 3 mL of H2O2 fortified with 0.4 mL of triethanolamine for eliminating the interference from Al3+ and Fe3+. The average consumptions of EDTA standard solution for Yili branded pure milk and high calcium milk were 1.616 mL and 1.450 mL with RSDs of 0.16% and 0.32%, respectively. The average spike recovery rate of seven replicate determinations was in the range of 98% to 101.5%. The accuracy and precision of the micro-titration method were both comparable to those of the traditional digestion and titration methods. This method is a simple, rapid, reagent-saving and environmentally friendly. Related Articles | Metrics

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Research Progress of Ergot Alkaloids LU Chun-xia，WANG Hong-xin* FOOD SCIENCE    2010, 31 (11): 282-288.   DOI: 10.7506/spkx1002-6630-201011062 Abstract （1396）   HTML （1）    PDF（pc） （853KB）（1717）       Knowledge map    Save Ergot alkaloids are mycotoxins, which are produced from fungi in the family of Clavicipitaceae. Toxicity of ergot alkaloids is an important issue to human and animals. However, ergot alkaloids exhibited a therapeutic effect on some forms of migraine, postpartum hemorrhages, mastopathy, Parkinson s disease, cerebrovascular insufficiency and venous insufficiency. This paper reviews the production of ergot alkaloids, physical and chemical properties, biosynthesis, hazards, biological activity, as well as the detection method. Related Articles | Metrics

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Advances in Inoculated Fermented Vegetables WANG Wei-dong1,2，CHEN An-hui1，YANG Wan-gen1，LI Chao1 FOOD SCIENCE    2010, 31 (21): 413-416.   DOI: 10.7506/spkx1002-6630-201021093 Abstract （1183）   HTML （2）    PDF（pc） （182KB）（1716）       Knowledge map    Save Fermented vegetables are important products. In this article, microorganism types and their functions during the fermentation process of vegetables are summarized. Based on the current research achievements of inoculated fermented vegetables, the advantages and disadvantages of inoculated fermentation are discussed and compared with the natural fermentation. Related Articles | Metrics

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Research Progress in the Degradation of Glucosinolates LI Chen，XUE Feng，MIAO Wen-hua，PAN Si-yi* FOOD SCIENCE    2010, 31 (9): 313-317.   DOI: 10.7506/spkx1002-6630-201009070 Abstract （1576）   HTML （4）    PDF（pc） （240KB）（1714）       Knowledge map    Save Biosynthesis, degradation pathways, degradation product analysis, degradation product functions of glucosinolates play important roles in the secondary metabolites in Cruciferae plants, which has been reviewed in this paper. The biosynthesis of glucosinolates was completed using amino acids as the substrates through three steps. The degradation pathways of glucosinolates were classified as enzymatic degradation, thermal degradation and chemical degradation. Chemical and chromatographic analyses were the major strategies for the analysis of glucosinolate degradation products. The degradation products of glucosinolates exhibited a positive role in anti-cancer as well as a negative role in anti-nutrient. Related Articles | Metrics

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Total Antioxidant Capacity Determination of Health Food by Fluorescence Spectrophotometer ZHAO Jian，LIU Xuan，WEN Jing* FOOD SCIENCE    2010, 31 (22): 301-305.   DOI: 10.7506/spkx1002-6630-201022065 Abstract （1500）   HTML （3）    PDF（pc） （186KB）（1702）       Knowledge map    Save Objective: To establish a determination method of total antioxidant capacity by fluorescence spectrophotometer. Methods: Total antioxidant capacity of health food were determined by a fluorescence method using AAPH as the source of peroxy free radicals, sodium fluorescein (FL) as the fluorescent indicator, water-soluble vitamin E (Trolox) as the quantitative standard and half fluorescence decay time as the observation index. Results: This established method had the detection limit of 0.22 μmol/L, linear regression equation of Y = 25.432X + 2.0625 with a coefficient constant of 0.9949, parallel precision of 3.5% and repeatability precision of 3.9%. The recovery rates of spiked samples were in the range of 90%－104% through the determination of six health food samples. Conclusion: Fluorescence spectrophotometer can be used for total antioxidant capacity of health food. Related Articles | Metrics

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Electrochemical Immunosensors and Their Application in the Detection of Proteins: A Literature Review YANG Qianwen, LIU Xiaofeng, ZENG Haijuan, WANG Jinbin FOOD SCIENCE    2021, 42 (21): 347-354.   DOI: 10.7506/spkx1002-6630-20200729-375 Abstract （419）   HTML （23）    PDF（pc） （2128KB）（1702）       Knowledge map    Save Electrochemical biosensors are a rapid qualitative or quantitative detection method that combines sensing technology with immunoassay. In recent years, with the fast development of nanomaterials, electrochemical immunosensors have become promising candidates for application in the field of protein detection with higher sensitivity, portability and specificity. This article focuses on the construction principle of electrochemical immunosensors and on recent progress in the development and application in protein detection of electrochemical immunosensors based on new nanomaterials. Moreover, future directions in this field are also discussed. It is expected to provide technical reference for rapid detection of protein. Related Articles | Metrics

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Assay Research on VC in Fruit and Vegetable ZHAO Xiao-Mei, JIANG Ying, WU Yu-Peng, LIU Kuan, ZHANG Zhi-Qiang FOOD SCIENCE    2006, 27 (3): 197-199.   Abstract （1329）   HTML （1）    PDF（pc） （131KB）（1700）       Knowledge map    Save  There is red colour in some fruit and vegetable juice, in the case of regular titration to measure the VC content, soit is very difficult to judge titration terminal point. This experiment adopted the xylene and other organic agents to extract the coloringmatter and, then used the 2,6-dichlorindophenol to proceed titration. Through the verification, it shows satisfactory to results. Related Articles | Metrics

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Dietary Fiber from Citrus Pomace: A Review FOOD SCIENCE    0, (): 310-314.   Abstract （1732）   HTML （1）    PDF（pc） （202KB）（1700）       Knowledge map    Save Citrus pomaces, a by-product of citrus production, contain a large number of dietary fibers and have strong physiological functions. In this article, the chemical components and preparation techniques of dietary fibers from various varieties of citrus peels and pomaces are summarized. The physicochemical and physiological characteristics are reviewed, and future prospects and applications of citrus pomace dietary fibers in the food industry are also discussed.   Reference | Related Articles | Metrics

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Preparation of Alkaline Protease by Fermentation of Bacillus subtilis YAO Gang，CHENG Jian-jun*，SUN Peng，LI Ni-wei FOOD SCIENCE    2009, 30 (23 ): 347-351.   DOI: 10.7506/spkx1002-6300-200923079 Abstract （1213）   HTML （2）    PDF（pc） （317KB）（1699）       Knowledge map    Save Medium compositions and fermentation conditions for producing alkaline protease through the fermentation of Bacillus subtilis were optimized by orthogonal design based on single factor experiments. Results indicated that optimal medium compositions were 2% yeast powder, 1.0% sugar, 0.5% Tween 80, and 0.02% MgSO4. The optimal fermentation condition was 4% inoculation amount in 25 ml of medium filled in 150 ml Erlenmeyer flasks at the initial pH 9 for 36 h of fermentation. The activity of alkaline protease obtained at this optimal fermentation condition was 1670 U/ml. Related Articles | Metrics

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Determination of Astaxanthin in Shrimp Shells by High Performance Liquid Chromatography JIANG Miao1,2，YANG Xian-qing1,*，LI Lai-hao1，CEN Jian-wei1，HAO Shu-xian1， FOOD SCIENCE    2010, 31 (20): 371-375.   DOI: 10.7506/spkx1002-6630-201020077 Abstract （1363）   HTML （4）    PDF（pc） （286KB）（1698）       Knowledge map    Save A method for determining astaxanthin in shrimp shells was established using high performance liquid chromatography (HPLC). The optimal conditions for sample preparation were explored by orthogonal array design to be extraction with ethyl acetate under the assistance of ultrasound treatment for 30 min followed by oscillation for 15 min and the procedure was repeated twice for full extraction of astaxanthin. A good linear relationship determined by HPLC method was observed when astaxanthin concentration was in the range of 0.2 to 10μg/mL (R2 = 0.9999). The recovery rates for astaxanthin in a spiked sample ranged between 80.41% and 109.21% with relative standard deviations (RSD) between 4.65% and 7.45%. The limit of detection was 0.075 mg/kg. This method is characteristic of rapidity, accuracy, high sensitivity and recovery rate and good reproducibility. Related Articles | Metrics

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Metabolism of Yeast and Lactic Acid Bacteria during Dough Fermentation of Mantou SU Dong-min1，HU Li-hua1，SU Dong-hai2,*， XIN Xiu-lan2，LI Zi-hong1 FOOD SCIENCE    2010, 31 (13): 200-204.   DOI: 10.7506/spkx1002-6630-201013046 Abstract （1872）   HTML （1）    PDF（pc） （365KB）（1697）       Knowledge map    Save When mixing dough of Mantou, 20% Laomiantuan fermented by Saccharomyces cerevisiae (CGMCC 2.0562) and/ or Lactobacillus brevis (CGMCC 1.0579) was added in dough. The pH, total acidity and soluble sugars were determined to explore the growth and metabolism characteristics of microorganisms during dough fermentation of Laomian Mantou. Soluble sugars including maltose, sucrose, fructose and glucose were determined using high performance liquid chromatography (HPLC) with evaporative light scattering detector (ELSD). The detection conditions were as follows: mobile phase, acetonitrile/water mixture (70:30, V/V); flow rate 1.0 mL/min; column temperature, 25 ℃; ELSD drift tube temperature, 83.5 ℃; and flow rate of carrier gas, 2.2 L/min. Compared with the control group, the samples with the addition of Laomian exhibited a lower pH and higher total acidity, especially the samples with addition of Laomian derived solely from Lactobacillus brevis (CGMCC 1.0579). The contents of soluble sugars and corresponding change trend differed in different samples with the addition of different Laomian starters during the fermentation. Therefore, acid-producing metabolism and soluble sugar content during the fermentation of dough may affect the quality of Mantou. Related Articles | Metrics

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Analysis of Glycated Peptide by CID-ETD Mass Spectrometry LIU Guang-xian1，GUAN Shan-hong1， WANG Hui2,*，FENG Jian-xiong1 FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201317010 Accepted: 27 September 2013

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Research Hotspots and Evolution of Food Quality and Safety Management: A Bibliometric Analysis Based on Web of Science Database WANG Xinping, WEI Qiushi, SU Chang, ZHOU Caixia FOOD SCIENCE    2021, 42 (23): 325-332.   DOI: 10.7506/spkx1002-6630-20200730-394 Abstract （351）   HTML （24）    PDF（pc） （2817KB）（1694）       Knowledge map    Save In past years, food quality and safety issues have frequently occurred worldwide. Hence, analyzing the research hotspots and evolution paths of food safety and quality management is of great significance to improving the level of food quality and safety management in the country. Bibliometric analysis was carried out on research papers and reviews on food safety management published in 2004–2019 retrieved from the Web of Science (WoS) core collection database. The results showed that the popularity of the food quality and safety management field has continued to increase in recent years, mainly focusing on food safety, risk assessment, and risk management. Most studies focus on foodborne hazard management, food traceability and environmental factors related to food safety. In conclusion, this paper demonstrates that food quality and safety management in China can be improved from the following three aspects: paying attention to food safety from the source, strengthening smart supervision by integrating new technologies, and ensuring food safety governance by perfecting the food safety management system. Related Articles | Metrics

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Effect of Esterification of Solubility and Antioxidant Properties of Dihydromyricetin LI Wei1，ZHENG Cheng2，NING Zheng-xiang3，WAN Duan-ji4,* FOOD SCIENCE    2011, 32 (1 ): 66-69.   DOI: 10.7506/spkx1002-6630-201101016 Abstract （1872）   HTML （0）    PDF（pc） （307KB）（1692）       Knowledge map    Save The molecule of dihydromyricetin (DMY) was chemically modified with lauroyl chloride, producing dihydromyricetin laurate (DMYL). The solubility and antioxidant properties of DMY andDMYL were explored. The results showed that the solubility of DMYL in oil phase increased 20 － 300 times when compared with DMY. The solubility of DMYL in oil phase increased with the increase of esterification degree. The scavenging effects of DMYL on DPPH free radicals and H2O2 in polar solvents were both weaker than those of DMY, decreasing with the increase of esterification degree. However, the inhibitory effect of DMYL on lecithin peroxidation induced by Fe2+/VC was markedly superior to that of DMY and not affected by the esterification degree. It is suggested that the antioxidant properties of DMY and DMYL are influenced by both solubility and the amount of hydroxyl groups. Related Articles | Metrics

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Comparison of National Standards for Edible Pigments between China and Foreign Countries and Progress on Analytical Techniques SONG Dan-ping, ZHANG Hong, LI Qi FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201403058 Accepted: 17 March 2014

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Isolation of Endophytes from Pseudolarix kaempferi Gord. HE Jia1，LIU Xiao-jie1，ZHAO Qi-mei1，CHEN Jun2 FOOD SCIENCE    2009, 30 (15 ): 180-183.   DOI: 10.7506/spkx1002-6630-200915041 Abstract （1392）   HTML （3）    PDF（pc） （182KB）（1688）       Knowledge map    Save The isolation and culture conditions of endophytes from branch and leaves of Pseudolarix kaempferi Gord. were investigated. Plant materials were sterilized by surface treatment with 75% ethanol, sodium hypochlorite solution and sterilized water. The optimal surface sterilization intensity for isolating endophytes was determined in a progressive decrease way with biological safety cabinet sterilization detection control, washing liquid sterilization detection control and tissue blotting sterilization detection control. The effects of three various media on isolation of endophytes were compared. A short-time sterilization with high concentration sodium hypochlorite solution was more suitable for the isolation of endophytes than a long-time sterilization with low concentration. The growth of fast-growing endophytes was inhibited in a 10% PDA medium supplemented with potassium benzylpenicillin and streptomycin sulfate at 22 ℃ and thus slow-growing ones could obtain some growing space, which was beneficial to maximize the separation of endophytes. The accuracy of isolation of endophytes was guaranteed by the setting of three detection controls. Related Articles | Metrics

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Extraction and Determination of Different Forms of Oxalate in Vegetables ZENG Fang，LIU Zhong-zhen，XU Gui-zhi，WANG Rong-hui，OU Jun FOOD SCIENCE    2009, 30 (16): 216-219.   DOI: 10.7506/spkx1002-6630-200916046 Abstract （2459）   HTML （7）    PDF（pc） （212KB）（1686）       Knowledge map    Save The effects of temperature and amount of added HCl on the extraction of water-soluble oxalate and total oxalate from four vegetables (spinach, amaranth, coriander and Chinese chive) were investigated by ion chromatographic method. The watersoluble oxalate was extracted using water at different temperatures, and total oxalate was extracted using different amounts of 0.5 mol/L HCl solution. The centrifugation supernatant of extracts were supernatant diluted and filtrated well enough prior to ion chromatographic detection of oxalate. The water-soluble oxalate contents of spinach and amaranth increased with the increase of temperature, and their total oxalate contents increased with the increase of addition amount of 0.5 mol/L HCl in the range of 0.5－2 ml. While no significant changes in both the two forms of oxalate in Chinese chive and coriander were found when temperature and HCl addition amount were changed. The best extraction efficiency was obtained when total and water-soluble oxalates were extracted using 2 ml of 0.5 mol/L HCl and boiled water for 20 min respectively. The recoveries of water-soluble and total oxalate in the four vegetables were between 95.5％ and 103.5％, and the contents of total and water-soluble oxalates both decreased in the following order: spinach > amaranth > Chinese chive > coriander. This method is easy to operate, with little interference as well as high sensitivity and recovery and therefore is applicable to the determination of different forms of oxalate in various vegetables. Related Articles | Metrics

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Research Progress in Rare Sugars YI Yang1,2，ZHANG Ming-wei1,* FOOD SCIENCE    2010, 31 (11): 303-307.   DOI: 10.7506/spkx1002-6630-201011066 Abstract （1482）   HTML （1）    PDF（pc） （411KB）（1685）       Knowledge map    Save Rare sugars are defined as monosaccharides and their derivatives rarely exist in nature. They play an important role in the field of food, health and medicine. In this paper, bioactivities such as anticancer, scavenging free radical and neuroprotective function of several rare sugars are described. Meanwhile, three major synthesis strategies such as ring-closing metathesis, twostep synthesis and Izumoring synthesis, for rare sugars were also introduced. In addition, current research and application perspectives of rare sugars were also proposed. Related Articles | Metrics

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Comparison of Phenol-Sulfuric Acid and Anthrone-Sulfuric Methods for Determination of Polysaccharide in Green Tea ZHANG Yuanyuan, ZHANG Bin FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201604028 Accepted: 23 February 2016

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Chemical Basis of Physiological Properties of Food and Chinese Traditional Medicine LIU Yu-huan1,2，LIU Tong-ying3，Roger RUAN1,2,4，PENG Hong1,2，ZHANG Jin-sheng1,2 FOOD SCIENCE    2009, 30 (15 ): 253-256.   DOI: 10.7506/spkx1002-6630-200915060 Abstract （1417）   HTML （7）    PDF（pc） （227KB）（1677）       Knowledge map    Save Food and Chinese traditional medicine was recognized from cold, cool, warm, and hot properties according to the physiological responses of human body in traditional Chinese culture. The chemical basis of these physiological properties is expounded in this paper based on the research achievements in food science and modern pharmaceutical studies on Chinese traditional medicine. This paper presents the chemical basis of the concept of phlogistic food and points out that advanced glycation endproducts, acrylamide, and trans-fatty acid contaminations and destruction and loss of vitamins during immoderate food processing are attributed to the real causes of junk foods. Related Articles | Metrics

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Study on Separation and Identification of Lactic Acid Bacteria from Naturally Fermentated Sauerkraut CHEN Xiao-Ping, LIU Hua-Ying, WEI Xiao-Chuan, MA Yan-Mei, SONG Li-Jun FOOD SCIENCE    2006, 27 (2): 91-94.   Abstract （1947）   HTML （3）    PDF（pc） （304KB）（1671）       Knowledge map    Save strains of lactic acid bacteria from natural fermentation sauerkraut were separated and systematically identified. On the basis of morphology, physiological and biochemical features with modern analytical methods and classical methods. The results indicated that the 3 strains are Leuconostoc mesenteroides, Lactobacillus brevis and Lactobacillus planetarium. Related Articles | Metrics

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Advances on Hericium erinaceus Polysaccharides FAN Wei-Wei, HUANG Hui-Hua FOOD SCIENCE    2008, 29 (1): 355-358.   Abstract （1290）   HTML （11）    PDF（pc） （205KB）（1670）       Knowledge map    Save Hericium erinaceus is valuable for both pharmacopoeia and edibility. Polysaccharides of Hericium erinaceus have been isolated from fruit-bodies or mycelium or fermented liquor by many researchers recently. Researches in medicine and pharmacology have proved that polysaccharides of Hericium erinaceus have certain therapeutical effects on improving immunity, restraining cancer and senescence, reducing blood sugar, and so on. In this review, the methods of extraction, isolation and purification were reviewed and the latest research development of composition, structural analysis, biological activity and development prospect of polysaccharides isolated from Hericium erinaceus were elaborated also. Related Articles | Metrics

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Enzymatic Modification of Eggshell Membrane and Characterization of Its Hydrolyzates WANG Bao-huan，WANG Ming-mei，YANG Na，XU Xue-ming* FOOD SCIENCE    2010, 31 (2): 82-86.   DOI: 10.7506/spkx1002-6630-201002020 Abstract （1408）   HTML （2）    PDF（pc） （345KB）（1660）       Knowledge map    Save Based on the goal of broadening the purpose of eggshell membrane (ESM) that is abundant in collagen and keratin, this study was carried out for investigating the effect of enzymatic treatment on ESM solubility and characterizing its hydrolysates. The optimal conditions for enzymolysis were obtained by single factor analysis as follows: alcalase concentration 0.2 g/100 mL, substrate concentration 5.0 g/100 mL, pH 9.5 and temperature 65 ℃ for a reaction duration of 2 h with stirring. The optimized process led to a trichloroacetic acid nitrogen solubility index (TCA-NSI) of 43.80% and a degree of hydrolysis of 11.54%. Furthermore, compared with unmodified egg membrane, the water absorption capacity, emulsifying capacity and the foaming capacity of modified egg membrane were improved by 1.30－3.03, 2.69－2.88 and 1.21－2.56 times, respectively. Related Articles | Metrics

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Review on effects of calcium and iron interactions on their absorptions in the intestine Yi LI Yongqiang Cheng Ning Tang FOOD SCIENCE    0, (): 0-0.   Abstract （175）      PDF（pc） （833KB）（1649）       Knowledge map    Save Calcium and iron are essential metal elements for human health, as they play important roles in various metabolic processes such as bone formation and oxygen transport. Their interactions may interfere with each other's absorption and bioavailability, however, calcium and iron deficiencies are common nutritional problems that may cause osteoporosis and anemia, respectively. Therefore, understanding the mechanisms of calcium and iron absorption in the intestine and their interactions is crucial for developing effective strategies to prevent or treat these conditions. Many studies have demonstrated that calcium could inhibit iron absorption on a short-term basis, while long-term studies suggest that calcium supplementation do not affect the overall iron status. This may indicate a transient and adaptive response to calcium intake. The molecular mechanisms involved may include modulation of iron transporters by calcium, but more research is needed to elucidate this process. Furthermore, there are fewer studies on how iron affects calcium absorption, high doses of iron may have a negative effect on calcium absorption and retention, however the specific effect of iron on calcium absorption is not clear, and no comprehensive reviews have been reported on this topic. In this review, the current understanding of the absorption of calcium and iron in the gut, their interaction during the absorption process, and the underlying molecular mechanisms governing their reciprocal effects on absorption are summarized. Above information are valuable in formulating efficient strategies for improving calcium and iron intake and absorption, as well as preventing nutritional deficiencies that have an impact on public health. Reference | Related Articles | Metrics

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Review on Ultra－high Pressure Sterilization of Foods and Recent Research Progress QIU Wei-Fen, JIANG Han-Hu FOOD SCIENCE    2001, 22 (5): 81-84.   Abstract （962）   HTML （5）    PDF（pc） （168KB）（1628）       Knowledge map    Save This paper studied the mechanism and the update research of ultra－high pressure sterilization of foods.Factors that would affect sterilization such as the magnitude and duration of pressure、pressurizing type、temperature、pH value、microorganism、food components、additive and water activity were discussed.The best sterilizing effect could be acquired by optimizing these factors. Reference | Related Articles | Metrics

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Ultrastructure of Chicken Eggshell Observed by Scanning Electron Microscopy WANG Shao-qing，CAO Hong，CAO Bao-sen FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201313024 Accepted: 28 June 2013

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Analysis of the Protein and Fat Among Pricocious Varieties of Walnut HAO Yan-Bin, WANG Ke-Jian, WANG Shu-Lan, ZHUANG Yan-Ling FOOD SCIENCE    2002, 23 (10): 123-125.   Abstract （1063）   HTML （0）    PDF（pc） （136KB）（1620）       Knowledge map    Save The results showed that the protein value in precocious walnut has no great difference with the seeding walnut,but the quantity of protein in the precocious is higher than in the seeding walnut;and the quantity of linoleic in the precocious is also higher than in the seeding walnut. Related Articles | Metrics

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Progress in Research on Quercetin and Its Delivery Systems SHU Xin, GUO Qing, GAO Yanxiang FOOD SCIENCE    2022, 43 (7): 202-212.   DOI: 10.7506/spkx1002-6630-20201225-290 Abstract （632）   HTML （29）    PDF（pc） （2551KB）（1616）       Knowledge map    Save Quercetin, a natural bioactive substance that is widely found in foods, has a broad range of functions such as antioxidant, anti-inflammatory and anti-tumor functions, as well as preventive effect on cardiovascular diseases. Delivery systems for quercetin have been developed to tackle its poor water solubility and low stability. In this article, the physicochemical properties, biological activity, stability, human metabolism and delivery systems of quercetin are summarized. Furthermore, the safety aspects of quercetin and its delivery systems are also reviewed to provide a theoretical basis for expanding its applications in the food field. Related Articles | Metrics

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Research Progress of Production and Application Research of Sophorolipids CHEN Jing, ZHANG Yun-Rui, SONG Xin FOOD SCIENCE    2007, 28 (8): 525-529.   Abstract （1537）   HTML （3）    PDF（pc） （202KB）（1615）       Knowledge map    Save Sophorolipids are a kind of biosurfactants produced by some microorganisms. They have many excellent physical and chemical properties promising for their potential applications in many aspects. The progress of their production and application research especially in food industries, oil industries, environmental protection and pharmaceutical activities was reviewed in this paper. Related Articles | Metrics

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Reviews on Research Advances on Chemical Composition of Sweet Potato Vines and Leaves ZHANG Yu, WU Yi-南, CHEN Li, GAO Yin-Yu, ZHU Jing-Bo FOOD SCIENCE    2006, 27 (3): 252-256.   Abstract （1266）   HTML （0）    PDF（pc） （192KB）（1610）       Knowledge map    Save The paper reviewed the research advances of chemical compositions of sweet potato vines and leaves in recent years,especially in its bioactive components. Some advices were put forward for further research of sweet potato vines and leavesmeanwhile. Related Articles | Metrics

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Research Progress of Physiological Functions of L-malate WU Jun-Lin, WU Qing-Ping, ZHANG Ju-Mei FOOD SCIENCE    2008, 29 (11): 692-695.   Abstract （1229）   HTML （6）    PDF（pc） （325KB）（1605）       Knowledge map    Save L-malate,an important organic acid in the process of metabolism,plays an important role in generating mitochondria ATP.Moreover,L-malate is a component of malate-aspartate shuttle and is of importance in transporting NADH from cytosol to mitochondria for energy production.Therefore,L-malate is endowed with many physiological functions such as enhancing capacity of excises,anti-fatigue,protecting heart,increasing metabolism of carboxylates,improving respiration of mitochondria,increasing activity of calcium and reducing toxicity of anti-cancer medicament. Related Articles | Metrics

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Research Progress in Characteristic Odor Compounds of Fish Meats WU Wei，TAO Ning-ping*，GU Sai-qi FOOD SCIENCE    2013, 34 (11): 381-385.   Abstract （1915）   HTML （1）    PDF（pc） （1507KB）（1605）       Knowledge map    Save Characteristic odor compounds play important roles in the flavor of fish meats. Off-odor is one of major problems in affecting edible quality of freshwater and farmed fish. Recent domestic and international studies on characteristic odor compounds in freshwater and marine fish and their similarities and differences in odor in recent years are summarized in this paper. Off-odor compounds and their formation mechanisms in fish meats are also discussed. Finally, in order to provide references for future investigation, the prospects of fish meats flavor in our country are analyzed. Reference | Related Articles | Metrics

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Study on Tricine-SDS-PAGE Method Detecting Albumen Polypeptides Molecular Weight SUN Bo, CHI Yu-Jie, XU Ning, WU Xian-Feng FOOD SCIENCE    2008, 29 (5): 385-388.   Abstract （1082）   HTML （1）    PDF（pc） （208KB）（1604）       Knowledge map    Save In this study,molecular mass weight of egg white was determined by gel chromatography and Tricine-SDS-PAGE separately.Egg white peptides were enzymolysised by Alcalase and the optimal enzymolysising parameters were as follow,pH 8.0,reaction temperature 60 ℃ and enzymolysising time 60 min.The results showed that added 6mol/L urea into separation gel(T=49.5%,C=6%)was better than 10%(V/V)glycerin added.Molecular mass weight of egg white peptides which was enzymolysised was accurately determined by Tricine-SDS-PAGE electrophoresis.Linear regression coefficient(r) of marker was 0.9946,average relative error rate was 0.5% by compared with gel chromatography.Tricine-SDS-PAGE electrophoresis was a simple,fast,direct-viewing method to determine the mass weight of egg white peptides. Related Articles | Metrics

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Biosynthesis of Polysialic Acid and Sialyl-oligosaccharides and Their Potential Applications in Nutraceuticals ZHENG Zhi-yong1,2，ZHAN Xiao-bei1,2,*，ZHU De-qiang1，ZHU Li2，WU Jiang-rong1,2 FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201315073 Accepted: 03 September 2013

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Advance in Food Nanotechnology and Nanofood LI Hua-Jia, Xin-Zhi-Hong, Hu-Qiu-Hui FOOD SCIENCE    2006, 27 (9): 271-274.   Abstract （1531）   HTML （4）    PDF（pc） （41KB）（1602）       Knowledge map    Save Nanomaterial and nanotechnology attract much attention for nanoparticles exhibite tremendous potential in biological activities compared with normality. Nanofood processing, nanonutriment preparation, nanomaterial packaging and detection are the hotspot research in the food industry. The advance and achievement in food nanotechnology and nanofood research in recent years were reviewed and dealed with in this paper. Related Articles | Metrics

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Optimization of Extraction Technique and Component Analysis of Polysaccharide from Dendrobium officinale HUANG Xiao-jun，NIE Shao-ping，WANG Yu-ting，WANG Ya-wei，CAI Hai-lan，TIAN Fang，CUI Wu-wei FOOD SCIENCE    2013, 34 (22): 21-26.   Abstract （3760）   HTML （4）    PDF（pc） （2925KB）（1600）       Knowledge map    Save 采用响应曲面法优化铁皮石斛多糖的提取工艺，并对经优化提取得到的多糖基本理化性质进行分析。结果表明铁皮石斛多糖提取的最佳工艺条件为：水料比30:1，提取温度90℃，提取时间2h，多糖得率为30.56%。铁皮石斛多糖中性糖含量为78.21%，淀粉含量为18.64%，蛋白含量为5.8%，灰分含量为1.28%，主要由甘露糖、葡萄糖组成，两者的摩尔比为5.2:1。铁皮石斛多糖富含Ca（1.07%）、Mg（0.11%）、Fe（0.0012%）、Zn（0.0039%）等元素。高效凝胶渗透色谱结果显示铁皮石斛多糖呈单一色谱峰，均一性较好。通过本方法制得的铁皮石斛多糖糖含量较高，除淀粉和蛋白外无其它含量较高的杂质成分；且该多糖均一性较好，并且富含Ca、Mg、Fe、Zn等矿物质，研究成果可为日后铁皮石斛多糖活性研究以及构效关系讨论提供基础。 Reference | Related Articles | Metrics

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Research Progress of Acid-reducing Techniques for Fruit Wine WEN Lian-kui，ZHAO Wei，ZHANG Wei，HU Yao-hui* FOOD SCIENCE    2010, 31 (11): 325-328.   DOI: 10.7506/spkx1002-6630-201011071 Abstract （1420）   HTML （3）    PDF（pc） （195KB）（1593）       Knowledge map    Save In order to explore the strategies for reducing acid in fruit wine, physical, chemical and biological methods for reducing acid of fruit wine according to fruit wine species, organic acid types, and acidity requirements of fruit wine are systematically reviewed in this paper. In addition, the application of modern biotechnology in acid-reducing process of fruit wine is also discussed. Related Articles | Metrics

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Study on Gold Immunochromatography Assay for Rapid Detection of Aflatoxin B1 DENG Sheng-Liang, LAI Wei-Hua, XU Yang FOOD SCIENCE    2007, 28 (2): 232-236.   Abstract （1146）   HTML （2）    PDF（pc） （185KB）（1592）       Knowledge map    Save To establish a rapid assay for detection of aflatoxin B1, gold immunochromatography assay(GICA)was studied. Colloidal gold marked coupled with monoclonal antibody against aflatoxin B1 was jet sprayed onto the glass fiber. Aflatoxin B1- BSA and anti-donkey anti-mouse immunoglobulins were jet-positioned onto a nitrocellulose membrane. Sample pad, gold jed pad, nitrocellulose membrane and absorbent paper were assembled and cut into detecting card, respectively. The results showed that the sentitive standard of rapid assay for aflatoxin B1 visual detection limit is 5 ng/ml and detection time within 10 min. Repeatability of strip is 100%. The assay gives no false positive and false negative results. So it is very simple and convenient to rapidly detect aflatoxin B1 on the spot. Related Articles | Metrics

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Research Progress on Peanut Proteins and Their Functional Properties FOOD SCIENCE    2012, 33 (1): 285-289.   Abstract （1872）   HTML （0）    PDF（pc） （191KB）（1589）       Knowledge map    Save The classification, amino acid composition and subunit composition of peanut proteins and extraction methods for major peanut proteins (arachin, conarachinⅡ and conarachin I), including cryoprecipitation and ammonium sulfate precipitation, are overviewed here. The functional properties of peanut proteins, including protein solubility, emulsifying capacity, foaming capacity, gelatin properties, and so on, are reviewed. Finally, problems encountered in studying peanut proteins are summarized and further research directions are proposed.  Related Articles | Metrics

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Rheological Properties of CMC Aqueous Solution and Its Application in Stabilization on Acidified Milk Drinks LI Jing, DU Bai-Qiao, HUANG Long, CHEN Ping, JIA Xin-Zhuang, ZHOU Jian-Jun, ZHANG Hong-Bin FOOD SCIENCE    2007, 28 (11): 56-59.   Abstract （1469）   HTML （3）    PDF（pc） （209KB）（1582）       Knowledge map    Save Sodium carboxymethyl cellulose (CMC), one of the most important cellulose derivatives, is widely used in food industry. The aqueous solution of CMC exhibits pseudoplastic behavior. Both the structure parameters (such as molecular weight and degree of substitute, (DS) of CMC), and its concentration have effects on the rheological properties of CMC solutions. It is found that as a stabilizer in acidified milk drinks (AMD), CMC with higher molecular weight, DS or concentration is of much more benefit to the stabilization on AMD while the addition of extreme low concentration of CMC makes AMD unstable due to the aggregation of caseins through bridging. Related Articles | Metrics

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Review on Antioxidant Activity of Pu-er Tea DONG Fang, HE Pu-Ming, LIN Zhi FOOD SCIENCE    2007, 28 (5): 363-365.   Abstract （852）   HTML （0）    PDF（pc） （169KB）（1577）       Knowledge map    Save In this paper,the antioxidant activity and mechanism of pu-er tea were reviewed.Compared with green tea and black tea,the antioxidant activity of pu-er tea special post-fermented tea was evaluated.The bioactivities of compounds from different fermented processas were discussed. Related Articles | Metrics

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Preparation of Lyophilized Bifidobacterium bifidum Powder ZHANG Fan1,2，ZHAO Min1,*，LI Lai-you1，LU Xiao-fei1，WANG Yan3，ZHANG Rui2 FOOD SCIENCE    2010, 31 (15): 221-224.   DOI: 10.7506/spkx1002-6630-201015048 Abstract （2201）   HTML （6）    PDF（pc） （166KB）（1574）       Knowledge map    Save This study investigated the preparation of lyophilized powder of Bifidobacterium bifidum and assayed its tolerance to simulated human gastrointestinal environment and stability during storage at 37 ℃. Three methods used to prepare lyophilized powder of Bifidobacterium bifidum were described as follows: Method 1: B. bifidum strain was amplified by culturing in reconstituted milk based medium and mannitol was then added as cryoprotectant to prepare lyophilized powder; Method 2: B. bifidum strain was amplified by culturing in PTYG medium and a bacterial mud was then obtained after hypothermal centrifugation. Finally, mannitol as cryoprotectant was added to the bacterial mud to prepare lyophilized powder; Method 3: A bacterial mud obtained as described in Method 2 was added with mannitol as cryoprotectant, gelatin as embedding medium, skim milk powder as excipient to prepare lyophilized powder. The results indicated that a higher viable count was observed in the lyophilized powder prepared by Method 2, which was up to 1.31 × 1010 CFU/g and although exposed to simulated gastrointestinal environment, the lyophilized powder exhibited a viable count of up to 4.19 × 108 CFU/g, which suggests that the lyophilized powder has excellent tolerance to gastric acid and bile acid. The classic accelerated experiment proved that the lyophilized power obtained Method 2 had good stability during storage at 37 ℃ and the viable count still kept at a magnitude of 107 after storage for up to one year. Related Articles | Metrics

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Optimization of Evaluation Methods for Activities of Natural Antioxidants in vitro ZHAO Yan-Hong, LI Jian-Ke, LI Guo-Xiu FOOD SCIENCE    2008, 29 (6): 64-69.   Abstract （1110）   HTML （0）    PDF（pc） （296KB）（1572）       Knowledge map    Save With standard ascorbic acid (vitamin C) and tea polyphenols as test objects, some methods for detecting commonly used natural antioxidant activity in vitro were evaluated in this study. An evaluation method system for natural antioxidant activity in vitro was optimized with practicable feasibility, good stability, high precision and excellent reproducibility. Then the antioxidant activities of pomegranate polyphenols were detected by this method system, and satisfying results are obtained. Related Articles | Metrics

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Research Advances in Tetrodotoxin and Its Fermentation GU Jiang-wen1，XU Shan-liang2,*，YAN Fu-yun1，CHEN Xuan-xiong1 FOOD SCIENCE    2010, 31 (11): 298-302.   DOI: 10.7506/spkx1002-6630-201011065 Abstract （1535）   HTML （4）    PDF（pc） （257KB）（1569）       Knowledge map    Save Tetrodotoxin (TTX) is a highly toxic amino hydrogenated quinazoline compound in puffer fish. TTX is one of the most lethal biological toxins. It is also a powerful anesthetic and detoxification agent. Therefore, further studies on preparation technology and high-yield strategies of TTX for extending its medicinal values are being conducted according to the understanding of its generation pathways and TTX-producing strains. In this paper, basic characteristics of TTX including the origin, physical and chemical properties, biological activity are reviewed. In addition, current hot research direction and corresponding issues such as TTX-producing strain and its fermentation are also comprehensively analyzed. Related Articles | Metrics

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Research Progress of Natural Carotenoids in Gac Fruits LHUHui FOOD SCIENCE    2012, 33 (15): 339-343.   Abstract （2626）   HTML （1）    PDF（pc） （435KB）（1569）       Knowledge map    Save Gac (Momordica cochinchinensis Spreng), a bitter gourd species of Cucurbitaceae. It has gained extensive attention due to its rich lycopene, beta-carotene, lutein and other functional ingredients. In this article, Gac plant properties, content, distribution, structure and physiological functions, extraction process and stability of carotenoids are reviewed. Meanwhile, the current research progress and problems are also discussed. Reference | Related Articles | Metrics

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Simultaneous RP-HPLC Determination of Lactic Acid and Methyl Lactate JIANG Shao-tong，LIU Mo，CHEN Xiao-yan，ZHENG Zhi FOOD SCIENCE    2009, 30 (12): 165-167.   DOI: 10.7506/spkx1002-6630-200912034 Abstract （2611）   HTML （16）    PDF（pc） （182KB）（1568）       Knowledge map    Save A reversed-phase high performance liquid chromatographic (RP-HPLC) method was developed for the simultaneous determination of lactic acid and methyl lactate. The HPLC was equipped with Purospher STAR C18 reversed-phase column and diode array detector. The mobile phase was composed of 0.005 mol/L H2SO4 solution and chromatographically pure methanol (9:1, V/V) with the flow rate of 1.0 ml/min. The injection volume was 20 μl, and the detection wavelength was set as 210 nm. This method is accurate, simple, rapid and reproducible. Related Articles | Metrics

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Research Progresses on Proteinaceous α-Amylase Inhibitors FOOD SCIENCE    0, (): 312-318.   Abstract （1583）   HTML （1）    PDF（pc） （395KB）（1567）       Knowledge map    Save Proteinaceous α-amylase inhibitors play a natural role in the control of endogenous α-amylase activity and the defense against pests and pathogens; some inhibitors were reported to have anti-nutritional function. In this review, the classification, common methods of purification and activity-determination, especially the structure and inhibitory mechanism of proteinaceous α-amylase inhibitors were introduced. The applications of α-amylase inhibitors in pest control, as well as in nutrition, heath, and disease prevention were also summarized. Related Articles | Metrics

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Determination of Fructose,Glucose,Sucrose and Maltose in Honey by Liquid Chromatography Refractive Index Detector ZHANG Shu-Fen, SHI Ping-Ping, WANG Quan-Lin, SHEN Jian, FU Xiao FOOD SCIENCE    2008, 29 (6): 280-283.   Abstract （5137）   HTML （4）    PDF（pc） （216KB）（1567）       Knowledge map    Save This study discussed the method for determination of fructose, glucose, sucrose and maltose content in honey by reverse-phase high performance liquid chromatogram refractive index detector (HPLC-RID). Results indicated that not only the carbohydrate can be extracted from the honey effectively, but also the mobile phase relative coherence can be guaranteed by dissolving sample (2.5 g) with distilled water (30 ml) and then diluting to 50 ml with acetonitrile. Soluble mechanism was also presumed. The excellent stability and repeatability are obtained by the developed pretreatment method. The spiked recoveris is in the range of 97%～103% with relative standard deviation of 0.8%～1.6%. Eight different honey samples were detected and good results are obtained. Related Articles | Metrics

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Fermentation Microorganisms and Their Healthcare Function in Black Tea WEN Jie-yu，LI Zong-jun*，WANG Yuan-liang，XU Ai-qing FOOD SCIENCE    2010, 31 (9): 329-332.   DOI: 10.7506/spkx1002-6630-201009073 Abstract （1633）   HTML （2）    PDF（pc） （216KB）（1564）       Knowledge map    Save Black tea is one of traditional and unique tea products made in China. Microbes play an important role in quality and flavor formation in black tea. In this paper, current studies on types and safety of pile-fermentation microbes existing in black tea have been reviewed. Meanwhile, applications of DGGE technology to investigate on microbial diversity in black tea and function for weight loss have also discussed. Related Articles | Metrics

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Characteristics and Application of Whey Protein LIU Jing, HAN Qing-Bo FOOD SCIENCE    2007, 28 (7): 535-537.   Abstract （1141）   HTML （1）    PDF（pc） （152KB）（1561）       Knowledge map    Save Whey protein has some functional characteristics and biological activeness, and has been applied in food industry more and more wide. Functional characteristics could be improved markedly by modification, such as heat stability, heat gelation, emulsification etc. Protein denaturation could influence the characteristics of whey protein, and the effect of components in milk and circumstances on denaturation was discussed. Whey protein has well market foreground in food industry because of the utilization on edible membrane, milk checkout, protein purification and so on. Related Articles | Metrics

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Comparative Studies on Antioxidant Activities of Different Lactic Acid Bacterial Strains WANG Xi1，LUO Xia2，XU Xiao-yan2，YU Meng-yao2，YU Chun-lian3，JIANG Nan2，ZENG Jin2，YANG Zhi-rong1,* FOOD SCIENCE    2010, 31 (9): 197-201.   DOI: 10.7506/spkx1002-6630-201009044 Abstract （2027）   HTML （2）    PDF（pc） （193KB）（1558）       Knowledge map    Save Objective: In order to provide theoretical evidences for developing novel natural antioxidants, antioxidant activities of different lactic acid bacterial strains were compared in this paper. Methods: The antioxidant capabilities and reducing activities of 35 lactic acid bacterial strains from intact cells, cell-free extracts and extracellular secretions were evaluated through scavenging capabilities of hydroxyl, superoxide anion and DPPH free radicals. Results: La 5 and La 29 displayed the excellent antioxidant activity among 35 lactic acid bacterial strains. Conclusion: Different fractions from lactic acid bacteria have different scavenging capabilities in vitro. Therefore, lactic acid bacteria from difference resources, concentrations and excretion places also exhibited different antioxidant activities. Related Articles | Metrics

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Comparison of Methods for Determining the Hydrolysis Degree of Rape Bee Pollen Protein LI Tian-jiao，XU Xiang，SUN Li-ping*，DONG Jie，ZHANG Hong-cheng FOOD SCIENCE    2010, 31 (16): 184-187.   DOI: 10.7506/spkx1002-6630-201016039 Abstract （3780）   HTML （8）    PDF（pc） （173KB）（1558）       Knowledge map    Save Rape bee pollen protein was hydrolyzed with Alcalase 2.4L, and the change in degree of hydrolysis (DH) during hydrolysis was determined by pH stat method, OPA method or TNBS method, and differences in determination results were analyzed. DH derived from 118 min hydrolysis was measured by pH stat, OPA and TNBS methods to be 4.7%, 13.4% and 6.6%, respectively. Due to lower absorbance at 340 nm of the products of reaction among OPA reagent, lycine, cysteine and lysine, the determination by OPA method gave a lower DH. Unstable reaction between TNBS reagent and ε-NH2 was likely to due to the presence of certain luminescent substances generated from TNBS reagent. In the case of lower DH, the change in average degree of dissociation of α-NH2 groups could be neglected. In conclusion, pH stat method is a more accurate method than the two other ones. Related Articles | Metrics

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Study on Cellulase-assisted Extraction and Antioxidant Activity of Garlic Polysaccharide LI Chao-Yang, LIU Kui, HAN Zhong-Xiao, WANG Wei-Xiao, LI Shan, GUO Li-Guo FOOD SCIENCE    2008, 29 (1): 117-120.   Abstract （1640）   HTML （1）    PDF（pc） （181KB）（1555）       Knowledge map    Save The technology of extracting polysaccharide from garlic with cellulase was studied. The optimum extracting conditions were evaluated at 5% cellulase addition and 1.5 h extraction time with temperature at 50 ℃and pH 5.0. On these bases, the antioxidant activity of garlic polysaccharide as well as garlicin was also assayed. The results showed that the garlic polysaccharide has certain antioxidant activity, which increases with the increase of polysaccharide concentration. Moreover, it was also shown that garlic polysaccharide has higher scavenging effects on hydroxyl radical and superoxide radical than those of garlicin at relatively high concentration. Therefore the reductive capability of garlicin is stronger than garlic polysaccharide. Related Articles | Metrics

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Research Progress and Application of Quercetin Metal Chelates WANG Hai-yan，ZENG Xiu，ZHANG Cheng-ping，LI Rui，WANG Yong-liang* FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201313075 Accepted: 28 June 2013

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Bioactive Component Content and Antioxidant Activity of Chrysanthemum Flower (Chrysanthemum morifolium Ramat) Extract WANG Ting-ting1,2，WANG Shao-kang1，HUANG Gui-ling1，YIN Hong1，SONG Zhi-xiu1，YANG Li-gang1，SUN Gui-ju1,* FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201315020 Accepted: 03 September 2013

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Study on Enzymatic Hydrolyss to Corn Starch by α-amylase HAO Xiao-Min, WANG Sui, CUI Ling-Fei FOOD SCIENCE    2006, 27 (2): 141-143.   Abstract （1552）   HTML （2）    PDF（pc） （158KB）（1551）       Knowledge map    Save Maltodextrins were produced from corn starch using two kinds of α-amylase: a common one and a thermal-stable one. The common α- amylase and thermal-stable α-amylase conditions were given as follows, common α-amylase: temperature 84℃, hytrolysis time 20min, dosage of enzyme 16U/g; common thermal-stable α-amylase: temperature 95℃, hytrolysis time 40min, dosage of enzyme 15U/g. Related Articles | Metrics

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Chemical Analysis and Nutritional Evaluation of Different Varieties of Goji Berries (Lycium barbarum L.) WANG Yi-min1, ZHANG Ke1, XU Fei-hua1, WANG Yu1, REN Xiao-wei1, ZHANG Bao-lin2 FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201401007 Accepted: 22 January 2014

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24-Epibrassinolide Regulates Active Oxygen Metabolism to Enhance Postharvest Disease Resistance of Apricot Fruit SHI Ling, LI Lihua, ZHANG Ruijie, LI Yaling, LI Ling, ZHANG Yu, LIAO Haihui, ZHU Xuan FOOD SCIENCE    2020, 41 (9): 126-132.   DOI: 10.7506/spkx1002-6630-20190505-027 Abstract （350）   HTML （16）    PDF（pc） （4881KB）（1543）       Knowledge map    Save In order to investigate the effect of 24-epibrassinolide (EBR) treatment on postharvest black spot and reactive oxygen metabolism of apricot. ‘Saimmaiti’ apricot fruit were soaked with 0.9 mg/L EBR under reduced pressure or distilled water as a control, dried under natural sunlight, and then stored at (1.0 ± 0.5) ℃ and relative humidity of 90%–95% for 48 hours. Afterwards, the fruit were inoculated with Alternaria alternata and then kept under the same conditions. Sampling was conducted periodically to examine the effect of EBR treatment on postharvest black spot and reactive oxygen metabolism. The results showed that EBR treatment significantly increased the content of hydrogen peroxide (H2O2) shortly after inoculation (P < 0.05), continuously and significantly improved the activity of superoxide dismutase (SOD) and peroxidase (POD) over the entire culture period and significantly enhanced catalase (CAT) activity during the later stages (P < 0.05). In addition, it significantly inhibited the production rate of superoxide anion radical (O2-·), effectively reduced the content of malondialdehyde (MDA) as well as the increase in cell membrane permeability and the incidence of disease, and greatly inhibited the expansion of the lesion. Meanwhile, the results of transmission electron microscopy showed that EBR treatment could maintain the structural integrity of mitochondria, chloroplasts and other organelles in apricot fruit during storage. The mechanism behind the inhibition of the occurrence of postharvest black spot in apricots by EBR treatment may be closely related to regulating reactive oxygen metabolism and maintaining the structural integrity of organelles. Related Articles | Metrics

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Research Advances on Specific Spoilage Organisms of Aquatic Products LUO Qing-hua FOOD SCIENCE    2010, 31 (23): 468-472.   DOI: 10.7506/spkx1002-6630-201023100 Abstract （1262）   HTML （1）    PDF（pc） （182KB）（1542）       Knowledge map    Save The most familiar specific spoilage organisms (SSOs) of fresh-water aquatic products are Pseudomonas spp. and Shewanella putrefaciens during oxygenic cold storage. It has been reported both at home and abroad that Photobacterium phosphoreum, Lactobacillus and Enterobacteriaceae are the SSOs of aquatic products stored in a vacuum environment or in an atmosphere modified package. The SSO composition of aquatic products processed under mild conditions was complicated and generally consisted of Lactobacillus, Photobacterium phosphoreum, Enterobacteriaceae and so on. Modeling for predicting the spoilage course and residual shelf-life of an aquatic product is one of the applications of the SSO concept, and another is the targeting inhibition for the prolongation of shelf-life. Related Articles | Metrics

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Study of Prolonging Shelf-life of Pasteurized Chicken Sausage by Combined-preservative ZHANG Kun-Sheng, LIU Chen, REN Yun-Xia FOOD SCIENCE    2005, 26 (8): 430-434.   Abstract （1302）   HTML （0）    PDF（pc） （48KB）（1538）       Knowledge map    Save In this paper, Nisin, metacetonic acid calcium, potassium sorbate and, sodium lactate was used to Chicken Sausage. The effect of the multiple type and the single type preservative on chicken sausage were studed by measuring the amount of the microbe in different store time and sense organs analysis. The results showed that Nisin based blend preservative can significantly inhibit microbiological contamination. This result can put into the practice, it can prolong the shelf-life of the chicken sausage. Related Articles | Metrics

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HPLC Determination of Theanine in Tea LIU Xiao-li，LI Xiang FOOD SCIENCE    2009, 30 (14): 281-284.   DOI: 10.7506/spkx1002-6630-200914062 Abstract （2223）   HTML （14）    PDF（pc） （211KB）（1537）       Knowledge map    Save A HPLC method was presented for the determination of theanine in tea. The sample preparation was achieved by extraction of samples with water (material/liquid ratio: 0.5 g/100 ml) in 80 ℃ water bath for 45 min, cleanup using solid phase extraction on a Sep-pak C18 column and derivatization with ortho-phthalaldehyde. The chromatographic conditions were as follows: XDB C18 column (4.6 × 250 mm, 5μm) used temperature, 40－50 ℃; mobile phase A, ammonium acetate solution containing 20 mmol and mobile phase B, ammonium acetate solution, methanol and acetonitrile (1:2:2, V/V, containing 20 mmol of ammonium acetate) for isocratic elution; flow rate, 1 ml/min; and detection wavelength, 338 nm. The limit of detection was 5 mg/kg. The average recoveries at two spike levels of 0.02 and 0.05 mg/ml (n = 6) were 98.6% and 101.1% and the relative standard deviations (RSDs) were 0.67% and 1.41%, respectively. Contents of theanine in various different varieties of tea such as green tea, flower petal tea, black tea, dark tea and oolong tea were determined by this method. Theanine content was the highest in green tea while was the lowest in red tea, however no obvious differences were observed among flower petal tea, black tea and oolong tea. Related Articles | Metrics

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Application and Analysis on Method of Lycopene Assay LI Yi-Lin, HU Min-Yu, QU Shu-Lin, ZHOU Guang-Yu, HUANG Yi-Ming FOOD SCIENCE    2007, 28 (3): 268-270.   Abstract （1223）   HTML （2）    PDF（pc） （172KB）（1535）       Knowledge map    Save To assay the contents of lycopene in several samples. The effects of different pretreatments on assay were studied. The linear range of the method is 0.180～5.796μg/ml, with LD=0.0059μg/ml. Analysis showed that the methanol treatment is favorable for assay so that within 24 hours, the lycopene solution is stable. The results thas showed that this method is favorable for assaying the contents of lycopene in tomato and tomato products. Related Articles | Metrics

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Application and Analysis of Corn Silk as Food: A Review WANG Cui-na，LIU Jing-bo*，WANG Er-lei，WANG Zuo-zhao，LIU Jun，LU Shuang，ZHANG Cheng FOOD SCIENCE    2010, 31 (15): 304-307.   DOI: 10.7506/spkx1002-6630-201015066 Abstract （2228）   HTML （5）    PDF（pc） （196KB）（1532）       Knowledge map    Save As a kind of traditional Chinese herb, corn silk has multiple functions. It has been widely used due to its characteristics of both medicine and food. Food industrialization and application of corn silk are summarized in this paper. Meanwhile, current problems in food industrialization of corn silk are also analyzed. Moreover, future application prospects of corn silk as food are proposed. Related Articles | Metrics

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Recent Progress and Future Trends of Food Colloids: Component Interactions, Future Food Structure Design and Colloidal Nutrition FANG Yapeng, ZHAO Yiguo, SUN Cuixia, LI Xiaoyang, LU Wei FOOD SCIENCE    2022, 43 (15): 1-20.   DOI: 10.7506/spkx1002-6630-20220510-123 Abstract （1931）   HTML （223）    PDF（pc） （15232KB）（1531）       Knowledge map    Save Food colloids generally refer to proteins, lipids, carbohydrates and multi-scale micro-nano structures formed by their self-assembly in foods. As the framework structure, food colloids carry out the texture, flavor, taste, stability, nutrition and health characteristics of food products, and are regarded as an indispensable part for maintaining food quality. This review is intended to summarize recent progress in research on food colloids from the perspectives of food colloid-component interactions, food colloids-based future food structure design, interaction of food colloids with intestinal cells, and metabolism and safety of food colloids. It is hoped that this review can provide an impetus for promoting the rapid development of this field into a frontier research direction. Related Articles | Metrics

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Effect of pH on Conformation and Surface Hydrophobicity of Soybean Protein Isolate FOOD SCIENCE    0, (): 47-51.   Abstract （1191）   HTML （4）    PDF（pc） （407KB）（1530）       Knowledge map    Save Lowry method, ANS fluorescence probe, circular dichroism and fluorescent spectroscopy were applied to explore the solubility, surface hydrophobicity, secondary structure and tertiary structure of soybean protein isolate at different pH conditions. The results showed that the transformation from β-sheet structure to α-helix structure, and the microenvironment polarity of Trp residues revealed an obvious increase with increasing pH. A negatively linear correlation between the surface hydrophobicity and solubility of soybean protein isolate was observed. Meanwhile, the surface hydrophobicity of soybean protein isolate was negatively correlated with the amount of α-helix structure. Reference | Related Articles | Metrics

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Progress in Understanding the Safety of Limonene HUANG Qiaojuan, HUANG Linhua, SUN Zhigao, HAO Jingmei, GUO Li FOOD SCIENCE    DOI: 10.7506/spkx1002-6630-201515051 Accepted: 17 August 2015