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FOOD SCIENCE 2004 Vol.25 Please wait a minute... For Selected: Download Citations EndNote Ris BibTeX Toggle Thumbnails Select Study on UHP Treatment of Microflora Sterilization of Strawberry Juice PAN Jian, ZENG Qing-Mei, XIE Hui-Ming, YANG Yi, XU Hui-Qun FOOD SCIENCE    2004, 25 (1): 31-34.   Abstract （1201）   HTML （1）    PDF（pc） （197KB）（407）       Knowledge map    Save The relation between survivors of microorganisms and processing pressure and holding time in UHP treatment tostrawberry juice was investigated. The microorganisms including natural microflora and yeast and mold and E. coli, were is demandedto check up by National Food Hygienic Standard of China (NFHSC). Selected processing pressure was between normal pressureand 500MPa, with holding time range between 0 and 15min. In this experiment. Results showed that under the environmentaltemperature 29℃, E. coli was very sensitive to pressure, which subjected to UHP treatment at 350 MPa for holding time of3minutes could be completely killed; whereas yeast and mold could stand well to press use higher than the E. Coli, whichcould be all killed subjected to UHP treatment at 350 MPa for holding time of 10min. There were a variety of microorganismsin infected microflora of strawberry juice as some was very pressure-resistant. These were lowered to 30cfu/ml of microflorain strawberry juice, subjected to UHP treatment at 500 MPa for holding time of 15min. The measures could meet the criterionof NFHSC. Related Articles | Metrics Select Study on the Action of Propolisinhibit the Peroxidation of Pobunsaturated Fatty Acidfrom Yelk Lipoprotein Induced by Fe~(2+) CAO Wei, SONG Ji-Rong, CHEN Wei-Jun FOOD SCIENCE    2004, 25 (1): 34-36.   Abstract （1099）   HTML （0）    PDF（pc） （152KB）（277）       Knowledge map    Save Using the peroxidation of polyunsaturated fatty acid from yelk lipoprotein induced by Fe2+ as a model, the value of theabsorbtance of thiobaturic acid reactive substances (TBARS) at 532nm as an index, the inhlbitory effect of purified propolis on thepefoxidatlon of polyunsatljrated fatty acid from yelk lipoprotein induced by Fe2+ was studied. The results showed that the propolis couldinhibit the rate of the peroxidation of polyunsaturated fatty acid from yelk lipoprotein induced by Fe2+ with dose dependent effect. Related Articles | Metrics Select Comparative Studies on Actomyosin Biochemical Characterstics Between Normal and PSE Pork Muscle CHEN Yan, DING Yu-Ting, ZOU Li-Gen FOOD SCIENCE    2004, 25 (1): 36-39.   Abstract （1050）   HTML （0）    PDF（pc） （197KB）（500）       Knowledge map    Save The objective of this study is to investigate the comparison of biochemical characteristics between the actomyosinfrom normal pork muscle and that of PSE during freezing storage at 5℃, keeping in varies temperature and storing at 35℃. Thestudy of muddydegree, the number of-SH and ATP-sensitivity indicates that the intense reaction of PSE actomyosln startsat 35～45℃ and the stability of PSE declines. Related Articles | Metrics Select Effect of Environment Factors on Microorganism and Its Evaluation with Response Surface Analysis During Meat Fermentation LI Zong-Jun, JIANG Han-Hu FOOD SCIENCE    2004, 25 (1): 39-46.   Abstract （884）   HTML （0）    PDF（pc） （717KB）（369）       Knowledge map    Save Effect of environment factors, such as salt concentration, water activity, degree and time of fermentation, sugarconcentration etc. on total bacteria, lactic acid bacteria, microcococcus and yeast was studied with response surface experimentdesign. Significant environmental factors were assured and scientific mathematical models were founded. Conditions of the besttechnology of traditional fermented meat products--Nanx wudl were salt 8%, Aw 0.95, fermentation degree 25℃, fermentationtime 25d, sugar 2%.Sensory evaluation showed non-significant between the products produced by best technology for 25d andthat of natural fermentation for 90d, so the renovation techniques were successful. Applied the mathematical model to predictthe number of microorganism during fermentation, the result was credible. It gave some information to regulate fermentation,provide safety of fermented meat products and short production cycle, and also as important elements of prediction microbiology. Related Articles | Metrics Select Kinettes Study of Food Liquid(Pumpklnjuice)during Evaporating Concentration Process GAO Li-Lan, LIU Zhen-Yi, LI Ding, SONG Ji-Tian, ZHAO Hong-Han FOOD SCIENCE    2004, 25 (1): 46-49.   Abstract （1018）   HTML （0）    PDF（pc） （189KB）（388）       Knowledge map    Save We have studied nutritions degradation kinetics for evaporating concentration process in this paper, and set up thekinetics model of carotene loss during the process of evaporating pumpkin juice with circulating fluidized bed evaporator withthree-phase flow. Our experimental conclusion showed: The predicted values from the model agree very well with the measuredvalues, and this model has definite application values for industrial production. Related Articles | Metrics Select Study on the Foursetps Synthesis of Sucralose LI Ye, YAN Ri-An, LI Xiao-Guang, LI Shao-Xiong FOOD SCIENCE    2004, 25 (1): 50-52.   Abstract （1339）   HTML （0）    PDF（pc） （155KB）（373）       Knowledge map    Save This article studied the conversion fo sucrose through four setp synthesized into sucralose (1) blocking alcohlo groupswith trityl chloride and acetic anhydride; (2)detritylating and migrating acetyl group with acetic acid; (3)chlorinating withthionyl chloride and (4)deacetylating with methanol-sodium methoxide. The yield was 14.7% and the purity 99.5%. Related Articles | Metrics Select Particle Size Distribution Analysis of Particle in Microfluidizer Treated Dietary Fiber LIU Cheng-Mei, LIU Wei, LIN Xiang-Yang, Roger Ruan FOOD SCIENCE    2004, 25 (1): 52-55.   Abstract （1116）   HTML （0）    PDF（pc） （176KB）（291）       Knowledge map    Save Making use of Nicomp 380 particle size analyzer, particle size distribution effect of particle in high velocity jethomognizer(Microfluidizer)treated dietary fiber solution are analyzed.The results indicate that there have reagglomerationphenomenon in the smashed particle system, and particle size distribution have greatly distnction under different treatedcondition(pressure,pass etc.). Related Articles | Metrics Select Drtermination on Crystallinity of Acorn Strarch in Multi-Crystal system XIE Bi-Xia, XIE Tao FOOD SCIENCE    2004, 25 (1): 56-58.   Abstract （1181）   HTML （0）    PDF（pc） （126KB）（296）       Knowledge map    Save In this paper the crystalline structure of acorn starch granules were studied by means of X-ray diffraction examination.The results indicated that acorn starch granule was a kind of multl-crystal system made from crystal, sub-crystal andnon-crystal,and that the crystallinities were 34.88% of castanea henryi starch, 35.12% of castanea seguinii starch, 35.23%of castanopsiscarlesii starch, 35.31% of quercus variabilis starch, 33.53% of lithocarpus hancei starch, 34.69% of lithocarpus petetii starch,35.06% of lithocarpus calophylla starch, 31.58% of lithocarpus henryi starch, 33.83% of cyclobalanopsis nubium starch and32.11% of cyclobalanopsis jenseniana starch, respectively. Related Articles | Metrics Select Study on Oxidation Stability of ASK MA Wen-Ping, NA Peng, CAI Tong-Yi, YE Li-Qin, LI Ning FOOD SCIENCE    2004, 25 (1): 59-62.   Abstract （846）   HTML （0）    PDF（pc） （233KB）（396）       Knowledge map    Save Artemisia sphaerocephala krasch(ASK) is an important plant grown in desert regions.The seeds is rich in nutrients.The study on oxidative stability of ASK seed oil was carried out by means of supercritical carbon dioxide fluid extraction withPOV as an index. The results showed that: oxidation stability of ASK seed oil extracted by supercritical carbon dioxide fluid wassteadily stronger than that by means of Suo. But the stability of oil was obviously inferior to the other products in market.Experiments of anti-oxidation with mixation of different anti-oxidation into ASK seed oil indicated that combination of TBHOwith VC performanced high anti-oxidation. Related Articles | Metrics Select Investigation of the Ultrastructure of Yoghourt by SEM and TEM MA Li, ZHANG Guo-Dong, XIE Lin FOOD SCIENCE    2004, 25 (1): 63-66.   Abstract （1067）   HTML （0）    PDF（pc） （686KB）（411）       Knowledge map    Save The ultrastructure of yoghourt was investigated with SEM and TEM. The ultrastructure of yoghourt gel showeditself a tridimensional fibronet structure. There were a large number of regular holes in the fibronet of regular hexagon shape. Thetridimensional fibronet structure was supported by denatured casein granules. The fat globules and lactobacilli were inlaid in thetridimensional fibronet structure. Related Articles | Metrics Select Study on Hückel Molecular Orbital Model and Thermodynamic Equilibrium Constant of Catechin. LIU Zong-Lin, PENG Yi-Jiao, JIANG Hui FOOD SCIENCE    2004, 25 (1): 66-68.   Abstract （961）   HTML （0）    PDF（pc） （288KB）（238）       Knowledge map    Save The catechin is one kind of polyphenol. It is made up of four isomers. Its’ molecular orbital was designed accordingto Hückel molecular graph theory and the wave function and characteristic values were obtained by using molecular orbitalperturbacion theory. Based on the date the thermodynamic equilibrium constant was resulted. Related Articles | Metrics Select Effect of Enzymatic Limited Hydyolysis on Functional Properties of Peanut Protein LIU Zhi-Qiang, LIU Bo, ZENG Yun-Long FOOD SCIENCE    2004, 25 (1): 69-72.   Abstract （989）   HTML （0）    PDF（pc） （216KB）（285）       Knowledge map    Save The Aqueous Enzymatic extraction of peanut oil and protein was carried out by using complex enzyme containingNeutral protease Asl.398.Lomparing and studing on the functional properties of peanut protein traditional Aqueous extractionand Aqueous Enzymatic extraction oil and protein.the study shows that the technological process has certain effect on the functionalproperties of peanut protein to be modificated, under the condition of experiment.The solubility of gained peanut protein islompletely improved, especially in the range of isoelectric point of peanut protein.What’s more, the foam ability and emulslfyingproperties are also highly improved.The finished peanut protein is free from bitterness, the viscosity is lower than traditionalAqueous extraction protein. Related Articles | Metrics Select Study on Pectinase Processing Techniques in Loquat Fruit Juice HE Zhi-Gang, LI Wei-Xin, LIN Xiao-Zi FOOD SCIENCE    2004, 25 (1): 72-75.   Abstract （973）   HTML （0）    PDF（pc） （218KB）（318）       Knowledge map    Save Different pectinase process of loquat jam and the individual factors affecting pectinase reaction were studied.The results showed that pectinase could raise juice yield and inhance transmittanty obviousely. The best prectinase was pectinexBE3-L, In contrasting to the treatment without pectinase, it could increase the juice yield up to above 16% , and transmittantyabove 40%. The optimum factors of pectinex BE3-L in loquat were 160mg/L at 35～40℃ for 4h. Related Articles | Metrics Select Isolation and Identification of γ- Aminobutyric Acid from Rice Germ LIN Shao-Qin, WU Ruo-Hong, ZOU Kai-Huang, CHENG Kai FOOD SCIENCE    2004, 25 (1): 76-78.   Abstract （1090）   HTML （0）    PDF（pc） （153KB）（309）       Knowledge map    Save Isolation and identification of γ-aminobutyric acid from the germ of rice brain was reported in this paper and theoptimum extraction conditions of γ-aminobutyric acid (GABA) in the rice brain were investigated. The results showed that 50℃stirring extraction for 4h by water were the optimal conditions. Related Articles | Metrics Select Studies on Yeast Fermentation to Manufacture Folic Acid Function Food WU Zhou-He, WU Chuan-Mao, LI Xiao-Yan, JIANG Fa-Tang, CHEN Xiong, FANG Shang-Ling FOOD SCIENCE    2004, 25 (1): 78-81.   Abstract （1089）   HTML （1）    PDF（pc） （211KB）（331）       Knowledge map    Save A yeast was taken as original yeast to produce folic acid by fermentation, The fermentation conditions of high folicacid yield and technological rationality were studied. The content of folic acid and amino acid were determined, and folic acidfunction food was manufactured. Related Articles | Metrics Select Extraction Isolation and Purification of Water Soluble Polysaccharides from Peach CHEN Liu-Yong, MENG Xian-Jun, KONG Qiu-Lian, SONG Li-Feng FOOD SCIENCE    2004, 25 (1): 81-84.   Abstract （1083）   HTML （0）    PDF（pc） （189KB）（480）       Knowledge map    Save The water soluble polysaccharides of peach were extracted in hot water, then isolated by ethanol. The proteinin polysaccharides was removed by Sevag way and the pigment in polysaccharides was removed by H2O2. The water-solublepolysaccharides of peach which color was pure white were got. HTP were further purified to HTP1 and HTP2 with DEAEcolumn chromatography. HTP1 and HTP2 were purified with Sephadex-300 column chromatography respectively, howeverwere singular peak. The gel filtration chromatography and paper chromatography proved that HTP1 and HTP2 were purematerial. Related Articles | Metrics Select Separation of Daidzin and Genlstin from Soybean Isoflavones by High Speed Countercurrent Chromatography JIANG He-Yuan, TAI Jian-Xiang, LU Fei-Jie FOOD SCIENCE    2004, 25 (1): 85-88.   Abstract （1115）   HTML （1）    PDF（pc） （232KB）（363）       Knowledge map    Save Semlpreparation high speed coufltercurent chromatography(HSCCC)was used for the systematic optimization andpreparation of the two-phase solvent system to separate Daidzin and Genistin from soybean isoflavones extracted from soybeanseed.The two-phase solvent system composed of ethyl acetate-acetic acid-water(5:l:10 in volume ratio).The mobile phase is thelower phase nd operated at flow-rate of 1.5ml/min, while the apparatus rotated at 800r/min.High performance liquidchromatographic analysis of Daidzin and Genistin revealed that their purity was individually 98.2%and 99.2%. Related Articles | Metrics Select Study on Re-Precipitation Cause and Removing Methed for Mulberry Juice PAN Si-Yi, WANG Ke-Xing FOOD SCIENCE    2004, 25 (1): 88-91.   Abstract （1130）   HTML （0）    PDF（pc） （196KB）（246）       Knowledge map    Save The re-precipitation cause and removing method for mulberry juice were studied.The results showed that precipitatesduring storage of mulberry juice were protein,tannin and ash.If bentonite was used to eliminate sediment,the optimum conditionswere 0.30‰ bentonite,50℃ and 45min. Related Articles | Metrics Select Study the Extraction of Anthoxanthin from Pueraria Thomsonii Benth L.by Grinding Starch Method—— Utilization of Waste Water Emitted from Producing Starch of Pueraria Thomsonii Benth L. CHEN Quan-Bin, CHEN Ding-Ben, YU Li-Juan, CHENG Zhong-Quan, XU Zi-Jing FOOD SCIENCE    2004, 25 (1): 91-93.   Abstract （1152）   HTML （0）    PDF（pc） （151KB）（261）       Knowledge map    Save The methods for extraction of anthoxantin from Pueraria Thomsonii Benth L. include heat refluxing ,ultrasonicextraction etc. ,except for grinding starch .In this paper, we compare with three methods for extraction of anthoxanthin. Theresults showed that the percentage of Pueraria extracting from anthoxanthin with grinding starch method is 48%,which is higherthan the others’. By using the same method, we got the total anthoxanthin from waste water emitted from producing starch of PuerariaThomsonii Benth L. in which the content of Pueraria is 39%.This method has some advantages: simple technology, beingapplicable to the comprehensive utilization of waste water emitted from producing starch of Pueraria Thomsonii Benth L.inindustry. Related Articles | Metrics Select Studies on the Pigment from Usnea fuscorubens YU Jian-Ping, YANG Zhi-Qing FOOD SCIENCE    2004, 25 (1): 94-97.   Abstract （1106）   HTML （0）    PDF（pc） （276KB）（288）       Knowledge map    Save Tea and some plants that are used as tea are used to drinking for a long time in south china, Usnea fuscorubens Mot.is one of the plants used to drinking. The chemical components of Usnea fuscorubens have different physio-activities and thepigment is one of the components .In this paper,the technology of extracting pigment with boiling water and purifying pigmentwith macroreticular resins and the physical and chemical properties of the pigment from Usnea fuscorubens were studied. Bytesting the spectrum properties of the pigment the effect of pH, temperature ,illumination,different metal ions and food additiveson stability of the pigment were assayed.The results showed that the pigment was red pigment that can melt in water ,differentcauses may make different effete on the pigment stability. As a matural red pigment can be used in food and medicines. Related Articles | Metrics Select Study on Extraction Process of Chlorogenic Acid in Sunflower Kernel by Enzyme Treatment WANG Zhi-Hua, WANG Dong-Jie, ZHAO Jin-Fu FOOD SCIENCE    2004, 25 (1): 97-100.   Abstract （1021）   HTML （0）    PDF（pc） （198KB）（310）       Knowledge map    Save To optimize the extraction process of chlorogenic acid in sunflower kernel. The sunflower kernel was treated by meansof biocelluase and/or pectinase, studying the enzyme dosage, treatment time,treatment temperature how to influence thepercentage of the amount of chologenic acid in extraction. The amount of chologenic acid in extraction could be obviously increasedby the enzyme treatment. The optimum temperature of treatment was 40～50℃ and the optimum time was 1h. By doing theorthogonal experiment and by using the SAS software to analyze the result of experiment, to find the optimal parameter. Byusing the optimum parameter, the percentage of amount of chlorogenic acid was up to1.36%. The amount of chlorogenic acid wasalmost completely extracted. The amount of chlorogenic acid in extraction could be increased by enzyme treatment, and thechlorogenic was almost completely extracted. Related Articles | Metrics Select Study on Brewaye Technology of Bramble Wine GAO Hai-Yan, ZENG Jie, MA Li-Dan FOOD SCIENCE    2004, 25 (1): 100-102.   Abstract （978）   HTML （0）    PDF（pc） （148KB）（269）       Knowledge map    Save The brewage technology of bramble wine was studied.Through testing the variety curve of temperature andsaccharifying degree during the fermentation ,the results showed that its early stage fermentation period was 5～6d and thesaccharifying degree was difficult to drop futher ofter reaching 5%. Finally, quality assessment was done on the finished product. Related Articles | Metrics Select Studies on Antibacteria and Antioxidant Properies of Sesamin ZHOU Jian-Xin, SUN Ming, WANG Hai-Feng, YAN Xue, YAO Ming-Lan, ZHU Cong, WANG Li-Jun, ZHOU Jian-Chang, LIU Bao-Liang FOOD SCIENCE    2004, 25 (1): 102-105.   Abstract （1196）   HTML （1）    PDF（pc） （217KB）（237）       Knowledge map    Save The antimicrobial action of sesamin extracted from sesame was determined by filter paper-disk method and plate culture.The results showed that the antimicrobial action of sesamin was remarkable and the minimal inhibition concentrations(MIC)were 0.1%against bacteria, but antimicrobial action of sesamin against fungi was not obvious. Besides the antioxidation effects of sesamin in soybeansalad oil and peanut oil were studied by peroxide value(POV).The results showed that the antioxidation activity in oil was quite strongsuch as the antioxidation of sesamin in soybean salad oil by adding 0.04%ω(sesamin)was about the same as that of ω(BHT)=0.02%. Related Articles | Metrics Select Isolation and Structural Characterization of β- chintosan of Sepia Shell CHEN Xin, YUAN Yi-Hua, CHEN Jian-Fei FOOD SCIENCE    2004, 25 (1): 105-107.   Abstract （1095）   HTML （0）    PDF（pc） （153KB）（243）       Knowledge map    Save Isolation of β- chintin and chintosan from sepia shell had been studied and the best condition of extracting chintinfrom sepia shell (hard bone) was: soaked with 1.5mol/L HCl for 24h first, then soaked with 1.5mol/L NaOH at 80℃ for another3h. The extraction ratio was 3.55%. The best condition of extracting chintin from its soft bone was: soaded with 1.5mol/L HClfor 24h first, then soaked with 1mol/L NaOH at 75℃ for another 3h. The extraction ratio was 30.00%. Final product wascharactered by IR and XRD. The result also showed that β- chintosan was safety. Related Articles | Metrics Select The Reason for the Low Content of Flavor Enhancer (5’-GMP) in the Yeast Extract (I)——The Properties of RNases in Surplus Brewer’s Yeast CHEN Jie, WANG Zhang FOOD SCIENCE    2004, 25 (1): 108-111.   Abstract （1087）   HTML （1）    PDF（pc） （216KB）（348）       Knowledge map    Save The properties of RNases from Surplus Brewer’s Yeast (SBY) were studied in this paper. The heat stability, optimumtemperature, optimum pH and the pH stability of RNase from SBY were determined in detail. The difference between theproperties of RNases from SBY and RNase from malted barley roots( MBR) showed that the heat stability and the pH stabilityof the RNase from MBR were higher than that of RNases from SBY. So the low content of the flavor enhancer(5’-GMP) in theautolysis yeast extract even with the RNase from MBR was not due to the stability of the RNase from MBR, but due the otherreasons. Related Articles | Metrics Select The Study on Extracting Antioxidative Activity and Stability of Soy Isoflavone WANG Hai-Bo, LIU Da-Chuan, SHE Zhu-Hua, WANG Hai-Ying FOOD SCIENCE    2004, 25 (1): 111-114.   Abstract （842）   HTML （0）    PDF（pc） （221KB）（315）       Knowledge map    Save The soy isoflavone was extracted by ethanol extracting methods, acid hydrolysis extracting method and supercriticalfluids CO2 extracting method, and the extracting efficiency of the three extracting methods were compared. The antioxidant capacityand stability of soy isoflavone and soy isoflavone aglycone were compared too by the the experiments of mensurating the abilityof scavenging•OH ,reducing power and antioxidant activity to lard. Related Articles | Metrics Select Study on Technics and Condition to Prepare Digestible Oxidation Starch HAO Li-Min, DENG Gui-Fang, ZHANG Xiao-Juan, JIA Shi-Ru FOOD SCIENCE    2004, 25 (1): 115-118.   Abstract （1119）   HTML （0）    PDF（pc） （186KB）（295）       Knowledge map    Save The effect of different conditions on the formation of digestible oxidation starch was studied in this paper. Experimentsproved that the effect of NaOCl was the most significant in the factors which influenced on content of the carboxyl anddigestibility when potato starch was used as material and NaOCl as oxidant. According to the orthogonal array experiment, theoptimum technics to produce the oxidation starch of good digestibility has been confirmed. It was maintained at a dosage ofNaClO of 3%, a time of 2 hours, a temperature of 30℃and a pH of 10.It was found that the correlation between content of thecarboxyl and digestibility was positive in some extent by reseach. Related Articles | Metrics Select Study on Calibration of Polished Rice Amylose By NITS XIE Xin-Hua, XIAO Xin, LI Xiao-Fang, ZHANG Hui-Qiong, LIU Lin-Wei FOOD SCIENCE    2004, 25 (1): 118-121.   Abstract （1138）   HTML （1）    PDF（pc） （208KB）（322）       Knowledge map    Save With the technique of near infrared transmittance spectroscopy(NITS), the predicted models for quantitative analysisof amylose content in ground were studied by using three different regression techniques.The results indicated that by the standarderrors (SEC for calibration, SECV for cross validation) and determination coefficiets (RSQ for calibration and-VR for validation)the modelscould be calibrated by using modified Partial Least Square (MPLS), Partial Least Square (PLS), and Principal Component Regression(PCR).The SEC and SECV were 0.1258, 0.1340 for MPLS;0.1177, 0.1275 for PLS; 0.1207 and 0.1275 for PCR; while RSQ and l-VR were respectively 0.9941 and 0.9933 for MPLS; 0.9950 and 0.9942 for PLS;0.9947 and 0.9942 for PCR.These results indicatedthat PLS was the best statistic method for calibration of amylose chent by MITS.As a rapid and acuracy measurement, the NITSmethod showed a potential application in quality control of rice mill, quality analysis of rice and trade verification of rice.   Related Articles | Metrics Select TLC Scanning Determination of Clenbuterol Residue in Swine Liver HUANG Bao-Hua, SHANG Hong-Xia, ZHANG Lan-Ying FOOD SCIENCE    2004, 25 (1): 121-123.   Abstract （1055）   HTML （4）    PDF（pc） （154KB）（264）       Knowledge map    Save The analytical method of Clenbterol (CL) residue in swine liver by thin-layer chromatography scanningdetermination was developed.With EtOAc-MeOH-HOAc(8:1:0.8)as mobile phase and on the silica gel GF plate, the Rf valueof CL was 0.8l.The calibration curve was linear in the range of 0.004～0.050μg.The average recovery was 86.5%～94.9% andthe RSD of CL was 5.0%～5.8%(n=6). Related Articles | Metrics Select Fingerprint Chromatogram of the Volatile Oils from Eupatorium fortunei with Different Methods ZENG Hong-Yan FOOD SCIENCE    2004, 25 (1): 123-126.   Abstract （1080）   HTML （0）    PDF（pc） （177KB）（385）       Knowledge map    Save Objective: To analyze the GC-MS fingerprint chromatogram of the volatile oils from Eupatorium fortunei with threemethods. Method: The volatile oils were obtained with supercritical CO2, microwave and stream distillation. Result: Thecompounds from the volatile oils extracted with the three methods is different. Conclusion: The volatile oil obtained withsupercritical CO2 is natural. Supercritical CO2 extraction is ideal for extracting the volatile oils, and microwave extraction is alsoviable. Related Articles | Metrics Select GMOs Detection Study in Soy Isoflavones XU Bao-Liang, WANG Bing-Wu, WU Ya-Jun, CHEN Ying, SU Ning, BAI Shuang-Yi, ZHANG Qing-Wen FOOD SCIENCE    2004, 25 (1): 127-130.   Abstract （1029）   HTML （0）    PDF（pc） （425KB）（270）       Knowledge map    Save The detection limits for CaMV35S promoters and NOS terminators were of 15 copies and 150 copies respectively in thePCR test of plasmids with fragments of CaMV35S promoters and NOS terminator. Special bands in electrophoresis gel were detectedin 2 pairs of primers for CaMV35S promoters, 2 pairs of primers for NOS terminator and one pair of primer for EPSPS, and thesequences of the PCR products were correct. The results indicated that there were GMO elements in the sample of soy isoflavone. Related Articles | Metrics Select The Determination of the Cholesterol Concentration in the Food Product and the Study of the Method DING Zhuo-Ping, WANG Ming-Hua, LIU Zhen-Hua, HE Yu, ZHAO Dong-Yan FOOD SCIENCE    2004, 25 (1): 130-135.   Abstract （1156）   HTML （2）    PDF（pc） （308KB）（277）       Knowledge map    Save Cholesterol exists in all the tissue of the animals,and it’s essential for the animals to maintain their normal physiologicbehavior.But the surplus cholesterol in human body will leads to high blood cholesterol level and furthermore results in a seriesof vascular disease,so we should control the dietary intake of the cholesterol,and therefore it is greatly necessary to determine thecholesterol concentration in the food product in order to settle a precise determination method of the cholesterol concentration.The colormetric method is used in this paper.The micro-amount of the sample is used in this method,which doesn’t need to extractthe lipid and just uses the direct saponofication method,thus using this method not only avoids using the mosttoxic andexpensive material but also reduces the time of the operation significantly,this method can promote the completion of the wholesaponification proceeding by the addition of nitrogen gas and Boron Trifluoride Etherate.The best saponification conditions arechosen out by the orthogonal experiment.The results measured has a high precision value.The variation coefficient is 1.32%,therecovery ratio which 84.0%～89.7% makes the researchers satisfied.In the paper parts of seafoods are analyzed,except thedetermination of the cholesterol concentration in the egg yolk.The results of the determination denis that there is high cholesterollevel in squids,and shows that the cholesterol nearly exists in the internalorgans of the squids,when people eat them,they needn’tconsider surplus intake of the cholesterol.Finally the consequence of this experiment shows this method also adapt to thedetermination of other samples. Related Articles | Metrics Select Simple and Rapid Detection Method for Colifirms and E.coli in Frozen Foodsby Flourenscence Paper Slip Test GU Ming, HAN Wei FOOD SCIENCE    2004, 25 (1): 135-139.   Abstract （939）   HTML （1）    PDF（pc） （231KB）（358）       Knowledge map    Save A rapid and specific detection method for total coliforms and E.coli in frozen foods was developed based on B-galactosidase and B-glucuronidase activity of the bacterium. The materials about specific indication-nutrirent、enzymaticsubstrate、antibacterical component were fixed on the designed paper slip. If Coliform or E. coli were present in the foodsample, the solution would cause fluorescence under UV lamp, without the need for comfirmatory or complete tests. Thedetecting results were very to interpret. The mehtod which was less costly、less labor needed than the standard methods(AOACmehtods; ISO mehtods) and easy to carry out should be better used for HACCP in situ. Related Articles | Metrics Select Studying the Detection of Listeria Monocytogenes in Aquatic Product YU Bing, MA Li-Dan, ZHANG Yong FOOD SCIENCE    2004, 25 (1): 139-141.   Abstract （868）   HTML （0）    PDF（pc） （159KB）（286）       Knowledge map    Save This paper studies the conventional detection of Listeria monocytogenes in aquatic product. Combines nationstandard, trade standard with method described in FDA《Bacteriological Analytical Manual》 8th edition during detection.There are seven Listeria positive in 23 kinds,255 batches of aquatic product imported from North korea. The result shows thatbecause of food processing doing severe harm to microbiology, most of them are in the agonal state, so that stimulating the injuredcell to recover is the key work in the Listeria monocytogenes pre-enrichment procedure during detection. When there are suspectcolonies in the first division, do conforming work and get the conclusion at first, instead of going on enriching, it is easy to getfalse negative result. Related Articles | Metrics Select HPLC Determination of α- Tocopherol in Almond kernel ZHANG Ping, SHEN Ye-Hua, GUO Chun-Hui, KONG Xiang-Hong, HE Xue-Wen, WANG Ji-Wu FOOD SCIENCE    2004, 25 (1): 142-144.   Abstract （1143）   HTML （1）    PDF（pc） （149KB）（198）       Knowledge map    Save Tocopherol in almond kernel was rapidly determined by HPLC. Sample was prepared through Ultrasonic Waveenhancing extraction of α-Tocopherol for 30min in hexcane. The determination was performed in Europhe. 100-C18 column(25cm×4.0mm×5μm) at 35℃ with a mobile phase of 98% methanol. The flow rate was 1.0ml/min. a-Tocopherol was detectedat 280nm. The range of linearity was from 0.2mg/L to 100mg/L (r=0.9997). The lower limit of detection of α-Tocopherol was0.2mg/L, The average recovery was 92.7%～103% and RSD was 0.3%～l.0%, The results showed that the method is simple andtrustworthy in determination of vitamine E in the almond kernel. Related Articles | Metrics Select Experiment with Method of Utilizing Standard Curve to Determine Haze Active Proteins WU Dan, CHEN Jian-Chu FOOD SCIENCE    2004, 25 (1): 145-146.   Abstract （1049）   HTML （0）    PDF（pc） （90KB）（275）       Knowledge map    Save this experiment studied the feasibility of a method, witch utilize standard curve to determine haze actve proteins inbeer and juice. It is showed that the turbidlty of reactive Production in line with the concentration of PVP solution when it isfrom 0.000g/L to 0.100g/L. Related Articles | Metrics Select GC-MS Analysis of the Antibacterial Active Components from Allium Chinense and Research of Its Mechanism BAI Jian-Shan, WU Yu-Jie, MO Xiang-Tao, ZHENG Sheng-Hua, CHEN Wei, XIA Li-Qiu FOOD SCIENCE    2004, 25 (1): 146-149.   Abstract （1000）   HTML （0）    PDF（pc） （235KB）（219）       Knowledge map    Save The antibacterial components from Allium chinense were extracted by organic solvment extraction and sephadexG-25 purification. The antibacterial activity of the extract was checked by sensitive bacteria. We isolate and identify the chemicalcomponents of the extract by GC-MS and determine the relative percentage content of the extract by GC, nine kinds ofcomponents were separated, identified and accounted for about 82.12%. It provided the scientific evidence for the plant to beutilized in medicine by analyzing the antibacterial components.At the same time it makes base for the research of the antibacterialmetabolism. Related Articles | Metrics Select Determination of Antioxidant Activity in Several Kinds of Vegetables by Fluorimetrywith Rh6G-Co2+-H2O2 System ZHANG Ai-Mei, ZANG Yun-Bo FOOD SCIENCE    2004, 25 (1): 149-152.   Abstract （1059）   HTML （2）    PDF（pc） （189KB）（329）       Knowledge map    Save Rh6G can produce its characteristic fluorescence with its excitation and emission wavelength at 350nm and 549nm,respectively. Rh6G was oxidized by hydroxyl radical rapidly and its fluorescence were quenched. Extractives of vegetable mighteliminate hydroxyl radical in solution, hence its weakening effect of fluorescence of solution will be minimized. Based on thisprinciple, a new method was developed to determine the eliminating ratio of hydroxyl radical in vegetables. The antioxidativeactivities of 14 kinds of vegetbles were thus determined. The results showed that the antioxidative activity of Spinach was thestrongest, followed by Rape,Chinese leeks, Coriander and Potherb musterd. All of them had green leaves. Related Articles | Metrics Select FTIR Analysis of Fresh Dry Red Wine Treated by Electromagnetic Field XIAO Li-Min, ZENG Xin-An, CHEN Yong, YANG Hua-Feng FOOD SCIENCE    2004, 25 (1): 152-155.   Abstract （1014）   HTML （0）    PDF（pc） （200KB）（316）       Knowledge map    Save The variation of taste and FTIR spectra of fresh dry wine treated by electromagnetic field were studied in this paper.FTIR spectra showed that the peak of υ(OH) shifted from higher frequency to lower position (3309cm-1→3252cm-1), and infar-infrared spectrum area 4 narrow peaks changed to 2 wide ones after being treated, these reflected that the hydrogen bondswere increased while the taste became softer. Higher electric fields were more effective than lower ones for changing the winetaste. Related Articles | Metrics Select New Method on Streptomycin Residues Assay in Honey by HPLC CHEN Xiao-Hong, LIU Xiao-Li, DONG Ming-Sheng, CHEN Hui-Lan FOOD SCIENCE    2004, 25 (1): 155-158.   Abstract （1050）   HTML （0）    PDF（pc） （205KB）（216）       Knowledge map    Save HPLC with post-column derivatisation was used to detect Streptomycin residues in honey, with 0.01mol/l sodium1-Heptanesulfonate and acetonitrile(65+35) as mobile phase and fluorescence detection (Ex=263nm,Em=447nm). Detectionconditions and parameters including the proportion and speed of mobile phase, arrangement of deriving agents, dosage of solutionand elution and usage of sedimentary agent were optimized. A new method with simplicity, repeatability and accuracy wasestablished in this paper. Related Articles | Metrics page Page 1 of 19 Total 756 records First page Prev page Next page Last page