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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 （2012）   HTML （430）    PDF（pc） （283KB）（7050）       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 （8004）   HTML （32）    PDF（pc） （486KB）（6119）       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 （2363）   HTML （22）    PDF（pc） （206KB）（5205）       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 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 （1727）   HTML （41）    PDF（pc） （233KB）（4199）       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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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 （1135）   HTML （11）    PDF（pc） （39KB）（4066）       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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Research Advance of Natural Antioxidant Peptides ZHANG Hao, REN Fa-Zheng FOOD SCIENCE    2008, 29 (4): 443-447.   Abstract （1792）   HTML （16）    PDF（pc） （194KB）（4018）       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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Advance in Research and Application of β-D-glucosidase PAN Li-hua,LUO Jian-ping FOOD SCIENCE    2006, 27 (12): 803-807.   Abstract （1794）   HTML （13）    PDF（pc） （49KB）（3838）       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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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 （2215）   HTML （13）    PDF（pc） （208KB）（3775）       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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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 （1666）   HTML （25）    PDF（pc） （195KB）（3495）       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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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 （1427）   HTML （20）    PDF（pc） （257KB）（3422）       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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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 （1717）   HTML （22）    PDF（pc） （203KB）（3372）       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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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 （1867）   HTML （15）    PDF（pc） （228KB）（3372）       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 （1599）   HTML （15）    PDF（pc） （576KB）（3321）       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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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 （1430）   HTML （9）    PDF（pc） （212KB）（3185）       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 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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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 （2052）   HTML （5）    PDF（pc） （313KB）（2805）       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 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 （1362）   HTML （14）    PDF（pc） （222KB）（2790）       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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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 （2920）   HTML （498）    PDF（pc） （2076KB）（2708）       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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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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Fatty Acid Composition Analysis of Common Animal Fats and Vegetable Oils FOOD SCIENCE    2012, 33 (16): 188-193.   Abstract （2501）   HTML （5）    PDF（pc） （766KB）（2538）       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