The technologies of supercritical fluid extraction (SCF) with cosolvent or not and solvent extraction were applied to extract lecithin from egg yolk. The technics and extracting effect of three technologies were studied contrastively, and consequently the optimum method and technics were obtained. Three-level orthogonal array design was used to detect the technics parameters of SCF. Ultraviolet scanning (UV) and thin layer chromatography (TLC) were utilized to measure lecithin qualitatively and quantificationally. All extracts with the three methods contain impurity, of which SCF with cosolvent has the least impurity and its extraction rate is the highest, so SCF with cosolvent is considered as the optimum one among three extraction processes of lecithin. The appropriate conditions by SCF with cosolvent are 40 ℃, 20 MPa and 1.5 h under ethanol as carrier.

In this study, flavonoids were extracted from pomelo peel by ultrasonic extraction method using 70% ethanol as the solvent. The optimum extracting parameters were investigated with quadratic rotation combination design. The mathematical model including the rate of flavonoids extraction, ultrasonic power, ultrasonic time and the ratio of material to liquid was established. Scavenging effects of pomelo peel flavonoids on superoxide anion, DPPH, and hydroxyl radical were studied. The results showed that ultrasonic power, ultrasonic time and the ratio of material to liquid have significantly effects on the yield of pomelo peel flavonoids, and the regression quadratic equation is Y=0.5087+0.0311X1－0.0253X2－0.0289X3 +0.0498X1－0.0238X1X3+ 0.0395X2 + 0.022X2X3 + 0.0233X3, and the optimal conditions are attained through the regression equation as following: ultrasonic power 1250 W, ultrasonic time 10 min and the ratio of material to liquid 1:30 (g/ml). The extraction rate of flavonoids from pomelo peel is 0.734% through experiment and the mathematical model provids a good fit. Moreover, antioxidation experiments showed that flavonoids from pomelo peel have very strong scavenging capabilities for superoxide anion and DPPH free radical, their EC50 values are 0.0906 mg/ml and 0.0161 mg/ml respectively, and are approximately 1.9 times and 3.3 times as much as that of vitamin C respectively. The scavenging capability of pomelo peel flavonoids for hydroxyl radical is weaker than that of vitamin C, and its EC50 is 0.5649 mg/ml, 15.5 times as much as that of vitamin C.

The quadratic orthogonal rotation design of three factors was used to study on the effect of mixed thickeners consisting of pectin, gelatin and modified starch. The results indicated that there is strong interation among the three thickeners, and the optimal proportions of the three thickeners are 0.08964, 0.0964 and 0.0207 g/kg respectively. Under this formula, the viscosity value is up to 0.2924 Pa·s and the total addition volume is 0.021%.

An enzymatic hydrolysis method to extract oil from sturgeon (Acipenser baeri) was used. The technical conditions of extracting fish oil from sturgeon byproducts by enzymatic hydrolysis method and effects of extract methods on oil yield and peroxide value (POV) were studied. Effects of antioxidant on fish oil extraction (TBHQ, VC, and tea-polyphenol) were also studied. The results showed that the best extraction efficiency was obtained at amount of enzyme 0.6%, time 2 hours, temperature 40 ℃, pH7. The higher extraction yield, the lower peroxide value and better quality were obtained by enzymatic method compared with other methods and the highest peroxide value was obtained by cooking method. The antioxidant could decrease the peroxide value significantly and TBHQ has the best antioxidant effects. Very close ratios of unsaturated fatty acids are obtained in viscera, abdomen of sturgeon and muscle of Chalcalburnus chalcoides Aralensis, which are higher than in muscle of fresh water fish.

The effects of yeast species, pectinase types, hydrolysis conditions of pectinase, material disposal process of Cerasus humilis on its dry white wine production were investigated. A suitable material selection technology of dry white wine was determined in this study. The results showed that the suitable material selection and processing are as follows: selecting Cerasus humilis with yellow seedcase as material, blanching juice for 1 min, and then flaying and beating, adding 200 mg/L active dry yeast ICV and adding 0.1% pectinaseⅡfor hydrolysis of 1.0 h at 30 ℃.

Taking pumpkin as the main raw meterial, after hydrolyzing pectin with pectinase, and then saccharifying starch with glucoamylase, followed by alcohol and acetic acid fermentation, pumkin vinegar was obtained. A pumpkin vinegar with rich nutrition and special flavor was made through blending 8% sugar, 2% honey, 10% pumpkin vinegar and 1% essence.

The production technology conditions of pine nut cheese, the main factors affecting its coagulating effect and sensory evaluation were studied. The results showed that the coagulating and sensory evaluation are better under the conditions of pinenut amount 5%, startor amount 1%, rennase amonut 0.008%, CaCl2 amount 0.02%, pH 5.5, coagulating temperature 40 ℃, and coagulating time 28 min.

Objective: To increasing the proportion of adjuvant and reduce the cost in the brewage process. Method: The amount of the starchy adjuvant was increased from thirty-five percent to forty-five percent, and proper adjustments such as gelatinization, saccharification, fermentation were done during the experimental process. Result: Compared to the traditional technology, the amount of total ester and fatty alcohol in the finished product by the experimental technology is proper and its taste is softer than before, furthermore, each kiloliter beer may save the cost RMB 65.66 yuan. Conclusion: This new technology for high adjuvant beer production is valuable in the application for industry manufacture.

The extraction technology of xanthoceraside from Xanthoceras sobifolia Bunge husks was optimized through singlefactor test and orthogonal test with extract yield and content of xanthoceraside in extract as the evaluation indexes. The obtained best extraction process is as follows: twice extracting powdered Xanthoceras sorbifolia Bunge husks twice with 7 times volume of 70% ethanol for 5 h under reflux in the thermostatically controlled water-bath. This extraction process is rational, stable and feasible, and can offer useful information for industrial production.

The single factor analysis and orthogonal test were designed to confirm the main factors and the optimum condition for ultrasonic-microwave synergistic extraction process of total flavones from the pollen of Populus pruinosa Schrenk. The results showed that the optimum condition is as following: ethanol concentration 70%, extraction for 3 times and 40 min for each time, extraction temperature 60 ℃, and finally the extraction rate of total flavones is 2.783%.

This study aimed to optimize the extraction process of the triterpenes from flowers of Eriobotrya japonica. The extraction conditions were optimized via single-factor and orthogonal tests. The obtained optimal extraction process is as follows: extracting flowers of Eriobotrya japonica with 10 times volume of 95% alcohol at 80 ℃ for one times.

Single factor test and orthogonal test methods L9(33) were applied to optimize the technics for extraction and determination of water-soluble polysaccharide in Potentilla anserina L. The results indicated that the optimum technics are as following: solid-liquid ratio 1:30, temperature 100 ℃ and time 3.5 h. Under these conditions, the obtained polysaccharide content is 8.78%. Using improved phenol-sulfuric acid method with glucose as the reference objective, the polysaccharide content in Potentilla anserina L. was also determined by ultraviolet spectrophotometer. The linear range of polysaccharide content is at 10.8～75.6 μg/ml, the regress equation is A=0.0124C+0.0052, R2=0.9987. The determined polysaccharide content is 9.28% and the precision is 0.829% (n=6). The average rate of recovery is 99.33%. In conclusion, this method is simple, easy and reproducible and can be used on the quality control.

With alcohol degree, reducing sugar, total acid and liquor yield as indexes, the effects of rate of material to water, inoculation amount, wheat koji amount and initial pH value on high temperature gelatinization rice wine were investigated. The fermentation condition was as following: material-water ratio 2.5:1, inoculation amount 10%, wheat koji amount 10% and initial pH 4.5. Under this condition, the alcohol degree reaches 17.1%, and reducing sugar and total acid are 23 g/L and 4.42 g/L, respectively. In order to decrease the total acid and wheat koji amount, a fed-batch feeding process was adopted. Results showed that the total acid and wheat koji amount decrease to 3.56 g/L and 7.5% respectively by using a two-stage supplement strategy, with the first supplement at 24 h and the second supplement at 36h after preliminary feeding. Regardless the different pretreated process, the results of alcohol degree, reducing sugar, total acid and yeast amount in optimized high temperature gelatinization two-stage feeding fermentation are similar to those of traditional steaming rice process. Therefore, the process for fed-batch fermentation of high temperatureα-gelatinized rice is available to be applied extensively in rice wine production.

With water as the extractant, experiment factors and levels were firstly selected by single-factor tests to study the extraction of gum from Nicandra Physaloides (L.) Gaertn seeds. According to the Box-Behnken center-united experimental design principles, the method of response surface analysis with 3 factors and 3 levels was adopted. Then the factors influencing the technological parameters were determined by means of regression analysis. Response surface and contour were finally graphed with the yield of gum as the response value. Experimental results indicated that the ratio of seed mass to water, extraction temperature and extraction time affect the yield of gum. When the extraction parameters are composed of 63 ℃, 50 minutes and 1:8.7 of seed mass to water, three-time extraction, the yield of gum is the maximum with predicted value of 10.658% and verified value of 10.635%.

Technology of cation exchange fiber was studied to remove of calcium during cane sugar production. The fiber has excellent absorption ability for Ca2+ which is about 54.9 mg/g. The highest extraction rate for Ca2+ can reach 95% when the proportion of the fiber to sugar liquor is 1 g to 135 ml. But the extraction rate for Ca2+ reduces with the increase of temperature or the concentration of Ca2+. The fiber can also be regenerated by eluting with 1.0 mol/L HCl and its capacity changes little after reused for many times.

In this study, yacon leaves were used as raw material to extract polyphenols. The extraction process of polyphenols from yacon leaves with alcohol were optimized via single-factor test, orthogonal test and variance analysis. The optimal extraction conditions are as follows: 30% ethanol as extraction solvent, ratio of material to solvent 1:40, temperature 70 ℃, extraction time 1 h and extraction times twice. Under these conditions, the extraction yield is up to 32.92 mg/g.

Twenty-four Boer goat hams were processed following the modern processing technics of dry-cured hams. The lipolysis and lipid oxidation in the goat hams were studied during the processing. The results showed that the moisture content and sodium chloride content in the goat hams, after twenty-day fermentation-ripening, are 48.86% and 10.41% separately. The saturate fatty acids content in the bicep femoris reachs the maximal level on the fortieth day of fermentation-ripening, while the unsaturated fatty acids content is at the maximal level on the twentieth day, and subsequently shows downtrend; The palm acid, stearic acid, oleic acid and linoleic acid are the main fatty acids. Linoleic acid and TBARS reach the maximal on the twentieth day of fermentation-ripening, and then significantly decrease (p<0.05) during the process. All these explained that after forty-day fermentation-ripening the dry-cured goat hams have reached the basic requirements of experimental products. High-temperature ripening could accelerate the lipolysis and lipid oxidation, and during the ripening unsaturated fatty acids quickly are oxidized and flavour compounds are formed, at the same time, the oxidative indexes of dry-cured goat hams are effectively decreased.

The hot water and ultrasonic-assisted extraction processes of polysaccharides from "Xiangsi" mushroom were optimized respectively by single factor test and orthogonal test in this study. The results showed that the optimal hot water extraction conditions are as follows: material to liquid ratio 1:60, water temperature 60 ℃, and extraction time 90 min, and the optimal ultrasonic-assisted extraction conditions are as follows: material to liquid ratio 1:140, ultrasonic power 80 W, pH 8.0, and extraction time 20 min. The average polysaccharides contents of the "Xiangsi" mushroom extract by the two methods are 0.620% and 2.058%. The fomer is evidently interifior to the latter.

In order to efficiently utilize kiwi-fruit seed resource, response surface methodology (RSM) based on a three-level three-factor Box-Behnken design of experiment was used to optimize the oil yield of kiwi-fruit seed with supercritical carbon dioxide (SC-CO2). Based on the results of previous single-factor design, the critical factors selected for this investigation were solvent flow rate, pressure and temperature. Results showed that all the parameters have significant effects on oil yield as well as the interactions between pressure and temperature. The optimum conditions are obtained as following: the partical size is 40 mesh, the extraction pressure is 31 MPa, the extraction temperature is 40 ℃, the CO2 flow is 27 kg/h and the time of extraction is 150 min. Under the above conditions, the extraction rate is 31.86%, and the fatty acid compositions of kiwi-fruit seed oils extracted with SC-CO2 are similar to those extracted with hexane. According to the analysis of variance and the validation experiment, a mathematical model was also established. This model can be used to predict the experiment results.

The technology for the chitin extraction from the residue of Dactylopius coccus Costa cochineal dye process was studied. The results showed that the optimal conditions for protein removal are 1.0 mol/L NaOH at 80 ℃ for 2 h, and those for inorganic salt removal are 1.0 mol/L HCl at 50 ℃ for 60 min.

The ultrasonic extraction technology coupling with propyl alcohol-ammonium sulfate aqueous aqueous two-phase separation for extracting total flavonoids from tartary buckwheat seedling was studied. The results showed that under the optimum conditions, the extraction rate of total flavonoids is 1.86 % and their content in extract is 19.3 %, which is much higher than that extracted by circumfluence of solvent. Moreover, the total flavonoids extract could singificant1y inhibit lipid peroxidation (LPO) induced by ·OH free radical generation system. In a word, this method is simply, mild conditions and environmentally friendly.

Based on single factor tests，the optimum extraction conditions of polysaccharides from argy wormwood leaves were obtained through Box-Benhnken central combination design and RSM. The results showed that the optimum extraction conditions of polysaccharides are as follows: ratio of material solvent 1:18, extraction temperature 97 ℃, extraction time 1.2 h and extraction times 3. Under such conditions, the one-time extraction rate is up to 1.529%.

Study of synthetic preserving techniques was carried out in peppery diced rabbit meat produce by implementing hurdle technologies and processing improvement. The synthetic preservation included the following operations: optimum water bathing treatment (85 to 90 ℃, heating 30 min, rapid cooling down and repeat once), instantaneous deep frying and application of an optimized combination preservatives (0.05% nisin, 0.05% lysozyme and 2% sodium lactate). The results of synthetic preservation showed that the shelf-life of peppery diced rabbit meat produce could be extended to 240 d at 15 to 20 ℃.

Crural meat of pig was minced respectively at 4, 12, 24, 48 h after slaughtered according to the experimental design and stored a week at 0 to 4 ℃. The cook loss, water holding capacity and pH value were measured. Cook loss and pH value raised significantly and water holding capacity descended significantly during storage. It is hinted that storage, especially for long time storage, does harm to the ground meat. The cook loss of mincing meat at 12 h postmortem was significantly lower than the ones of meat minced at 4, 24 and 48 h postmortem, and the water holding capacity of samples from mincing meat at 4 h and 12 h postmortem were significantly bigger than others during storage, and the one from mincing meat at 4 h postmortem was the biggest among all samples. It indicated that mincing meat at 12 h postmortem or earlier is suitable for producing ground meat.

The pomace，which had been detoxified, was used as raw material to produce L-malic acid in 50-L fermentor by submerged fermentation.The fermentation conditions were in vestigated such as the variations of ventilation volume, temperature, pH value and rotation speed, which could affect the conversion rate of pomace and L-malic acid yield. The results showed that the average conversion rate of pomace and the average L-malic acid yield are 66.67% and 40g/L respectively, under the optimal conditions: pomace concentration 6%, ventilation volume (V/V) 1:0.15 (0～48 h) to 1:0.4 (48～120 h), temperature 30 ℃ (0～48 h) to 28 ℃ (48～120 h), initial pH 6.0 to 6.2, fermentation period 108 h to120 h and rotation speed 90 r/min.

Using the methods of single factor test and orthogonal design test of L9(34), the effects of various factors such as the ratio of sample to water, the extraction time and temperature on the extraction of polysaccharides in Pholidota chinensis Lindl were investigated and the optimal conditions were concluded. The polysaccharides were purified by ethanol precipitation and protein salting-out. The results showed that the main factors from the most important to the less affecting the extraction efficiency of polysaccharides are as following: extraction time, ratio of sample to water and extraction temperature. The optimal extracting conditions are established as following: extraction time 5 hours, ratio of sample to water 1:40 and extraction temperature 80 ℃. Under the optimized parameters, the extraction efficiency of polysaccharides in Pholidota chinensis Lindl is 2.25%, and the obtained polysaccharides are identified as pure polysaccharides.

In this study, the autolysis conditions for mannan preparation from waste beer yeast were optimized, and the autolysis method was compared with the common acid method and alkali method. Finally, the optimized autolysis conditions were magnified in 5-L fermentor. The results showed that the mannan content in yeast cell residue reaches maximum after 24h autolysis. The optimal autolysis conditions of yeast cell are as follows: temperature 50 ℃, NaCl concentration 2% and pH 6, and the effect order of the three factors is temperature＞NaCl concentration＞pH value. Under the optimal conditions the mannan content in yeast cell residue is up to 164.95 mg/g. This method is superior to acid method and alkali method. In scale-up experiment, the mannan content in yeast cell residue is 149.00 mg/g.

Polysaccharides were prepared from corn bran by the steps of supercritical CO2 fluid extraction for removing fat, alkaline protease hydrolysis for removing protein and α-amylase hydrolysis for removing starch. Then the oligomerization of corn bran polysaccharides was conducted through extrusion. According to degree of polymerization (DP) and molecular weight (MW) measured with viscosimetry, the oligomerization conditions of corn bran polysaccharides were optimized through orthogonal test. The results showed that the optimal conditions are as follows : material to liquid ratio 1:1.4, extrusion temperature 175 ℃, particle size of material 0.147 mm and feed speed of material 10 kg/h. Under the above conditions, the DP of corn bran polysaccharides drops from 894 to 66, and its MW reduces from 144828 to 10612.

The reaction conditions between maleic anhydride and methanol were optimized for synthesizing trans-but-2- enedioic acid monomethyl ester (MMF). The results showed that the optimal reaction conditions are as follows: after reaction between maleic anhydride and methanol (molar ratio 1.1:1) at 60℃ for 1 hour, adding 10.9% of aluminium chloride into the product and then maintaining the mixture at 80℃ for 2 hours. After 2 hours, 71.9% yield of MMF can be obtained. Ionic transbut- 2-enedioic acid monomethyl ester was prepared through neutralization of imidazolium hydroxide with trans-but-2-enedioic acid monomethyl ester. The product was identified using FTIR and NMR. The antimicrobial activities of ionic MMF against bacteria,mold and yeast were determined by photoelectricity turbidimetric method spread plate method. It was found that ionic MMF has strong antibacterial activity and could be used as bacteriostatic agent.

This study aimed to develop a continuous operation mode for extracting steviol glycosides from stevia leaves instead of current batch mode by means of three-stage continuous countercurrent extraction technology. Different drying methods of stevia leaves were compared, like insolation, drying in the shade, drying in the oven and microwave drying. The results showed that microwave drying (a rapid drying method) is the best way, which only takes three minutes to dry stevia leaves from the moisture 76.07% to 3.53%, meanwhile, the contents of rebaudioside A and stevioside in the dried leaves are respectively increased by 27% and 22%, respectively. The followed work was comparison of extraction efficiency between the three-stage continuous countercurrent extraction mode and three-stage tandem countercurrent extraction and batch extraction modes. The results demonstrated that the extraction yields of the three methods are closely tied (99.9%, 99.82% and 99.9%), but the whole procedure only takes 20 minutes for the continuous countercurrent extraction, while the other two batch extraction modes take at least 60 minutes respectively. Therefore, the continuous countercurrent extraction is a better and more suitable extraction method for industrial production.

The contents of total polyphenols and extractable condensed tannins in leaves of three types of Camellia sinensis (Benshan, Huangdan and Tieguanyin) were determined. In addition, the structures of condensed tannins were characterized by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). Three types of tea leaves have total phenolic contents as high as 200 mg/g. The majority of condensed tannins in the three types of C. sinensis are identified as the mixtures of procyanidins and prodelphinidins with a medium level of galloylation through the linkage of A-type and B-type interflavan bonds. Meanwhile the degree of polymerizations is higher in Benshan and Huangdan than in Tieguanyin.

Immunogen ciprofloxacin-bovine serum albumin (BSA) and coating antigen ciprofloxacin-ovum albumin (OVA) were prepared by a carbodiimide method and a succinic anhydride method, respectively. The polyclonal antiserum was produced from big ear rabbits immunized with conjugates ciprofloxacin-BSA. As a reagent, the antiserum was also determined with indirect ELISA method and the working range of this method extended from 0.05μg/ml to 10μg /ml (r=0.998). In a comparison of the assay results obtained by ELISA and high performance liquid chromatography (HPLC), there is a good correlation between these two methods.

Sterilized distilled water was applied to recover low concentration of Enterobacter cloacae from powdered milk. Two selective mediums were evaluated for their effectiveness on isolation of Enterobacter cloacae. Enterobacter cloacae isolation agar (ECIA) is better than VRBGA. ID 32E and VITEK GNI+ are more effective for identification of Enterobacter cloacae.

A method for determination of food colorant Red 2G in high protein food was developed. The extractant, sorbent and separation parameters of chromatography were optimized. In this study, this method was applied to determine Red 2G in sausage. The experiment results indicated that the recovery rates for adding 2 and 8 mg/kg of Red 2G standard to sausage samples are 90% to 104% and 89.98% to 94.00% respectively, and the RSDs are 9.37% and 2.82% respectively. The method developed in this study can be applied to food safety assay satisfactorily.

The method for determination of diethylstilbestrol (DES) residue in aquatic products by GC-MS was developed. The DES residue was extracted with ethyl acetate and purified with SLH solid-phase extraction (SPE) cartridge. The eluate was evaporated to dryness by N2 at 40 ℃, and DES was then derivitized with bis(trimethylsilyl)trifluoroacetamide (BSTFA)- trimethoxy silane (TMCS) (99:1) in an oven at 80 ℃. The derivate was determined by GC-MS and quantified by comparison with external standards. The recoveries are above 75% when the spiked concentrations of DES are in the range of 0.5 to 1.0 μg/kg, the relative standard deviations are between 5.5% to 9.2%, and the linear regression coefficient is 0.999.

The electronic nose was used to investigate the change of volatile component of chicken. Electronic nose data was analyzed to evaluate the effect of storage temperature and time of sample on the change of volatile component of chicken. The chicken samples were placed in 5 ℃, 15 ℃ and 25 ℃ container respectively, for 1, 2, 3, 4 and 5 days. The results showed electronic nose data and t0.5 (t was collection time) was linear correlation, the slope was eigenvalue of the sample; The eigenvalue of the sample increased with storage temperature rising, also with storage time extending. Preliminary experiments indicated that the change of chicken volatile component can be detected by using electronic nose under different testing conditions. So the electronic nose can be attempted to assess the chicken freshness.

It is found that in the medium of H2SO4, the discoloration of indigo carmine is quickened by IO3 with the presence of KBr. The discoloration of indigo carmine is found to be directly proportional of the amount of iodine in table salt. Based on these facts, a new spectrophotometric method for the determination of iodine in table salt was proposed. The decrease of absorbance (ΔA) was measured at the wavelength of 430 nm which is the absorption maximum of indigo carmine. The linear range is 0 to 18 μg/10 ml for iodine determination.

According to non-standard laboratory method on determination of flumioxazin in ginger by GC-MS, the content of flumioxazin in ginger was determined. Uncertainty of measurement was analyzed and evaluated, accordingly suggestions on applying and improving the non-standard method were proposed.

A method for high performance liquid chromatography- mass spectrometry (HPLC-MS) determination of carbendazim, thiabendazole, thiophanate-methyl and prochloraz residues in vegetables and fruits was established. The sample was extracted with methanol-HCl aqueous as extraction solvents, and then cleaned up with solid-phase extraction. After separated by reversed-phase liquid chromatography, it was detected by a mass detector. The detectable limits of antistaling agents are 1.0 μg/kg (carbendazim), 2.0 μg/kg (thiabendazole and prochloraz), 5.0 μg/kg (thiophanate-methyl). The recovery of carbendazim is 92.8% to 103.2% with the RSD of 2.27% to 4.01%, the recovery of thiabendazole is 90.9% to 102.5% with the RSD of 2.44% to 4.17%, the recovery of thiophanate-methyl is 74.9% to 99.2% with the RSD of 2.97% to 4.55%, and the recovery of prochloraz is 81.9% to 97.6% with the RSD of 2.64% to 4.49%.

The aromatic components of Caberne Sauvignons dry red wine fermented with three different species of yeast strains were studied, which were CSM, D254 and F15. During the analysis, automatic static headspace-Solid phase micro-extraction-gas chromatography-mass spectrometry was used, and 65 aroma constituents were identified. The results showed that esters, alcohols, aldehydes, alkenes and ketones are the major constituents. The differences of aroma constitutions among different Cabernet Sauvignon dry wines under different yeast strains fermentation are not obvious, while the aroma contents of each type wines are significant different, a total of 56 compounds were identified in the wine from CSM yeast, while 55 compounds were identified in D254 yeast fermented wine and 57 compounds were identified in the F15 yeast fermented wine. These differences showed that the content and ration of different aromatic components are important for sensory quality of wine.

In this study, xylitol was simply extracted by pure water, and the fat was removed by n-hexane. Then the analysis was performed with a Sugar-PakTM 1 column at 90 ℃ and a mobile phase of pure water, and detected by refractive index detector. The results showed that the average recoveries in cake and juice are 97.0% with a RSD 4.3% and 100.1% with a RSD 2.4%, respectively, and the detection limit (S/N=3) is 50 mg/L. The method is simple, accurate and suitable for the routine determination of xylitol in foods.

The method for separation and determination of Sudan dyes in salted egg and preserved egg by reversed-phase high performance liquid chromatography was developed using chromatography conditions. The results showed that Sudan dyes have good linearity in the range from 0 to 0.5 mg/L, the correlation coefficients are 0.9999, 0.9995, 0.9999 and 0.9999 (n=6) respectively for four Sudan dyes. The relative standard deviations of spiked sample are 1.1%, 2.2%, 1.9% and 2.4% (n=6). The detection limits of all four Sudan dyes are 10μg/ kg. The average recovery of four Sudan dyes is 95% to 105%. In conclusion, this method is rapid, sensitive, simple, accurate and reproducible.

A method for the determination of eight organophosphorus pesticide residues (OPs) in apple juice concentrate by fiber solid phase microextraction (SPME) coupled with gas chromatography was developed. The extraction conditions were optimized. The average recoveries and relative standard deviations of the pesticides were 69.2% to 103.2% and 0.98% to 4.8% respectively. The detection limits of OPs were in the range of 0.4 ng/L to 4.1 ng/L. In conclusion, this method is rapid, accurate and easy for determining pesticides residues in apple juice concentrate.

Mycobacterium tuberculosis is the pathogenic microorganism of tuberculosis, and it could be infected by contaminated food. A piezoelectric bulk acoustic wave biosensor was used for rapid detection of M. tuberculos attenuated strain H37Ra in food samples. With the pool coefficient of 0.513 cm and the 10-fold diluted culture medium, it was found that the biosensor had a relatively high detection sensitivity, and a linear equation between cell concentrations and wave frequency was also constructed. It was also found that a pre-treatment with 2% NaOH solution could avoid the interference of mixed bacteria but prolong the detection period.

A method was established to determine sulfonamides in eel muscle by post-column derivatization high performance liquid chromatography. The sulfonamides residues in eel were extracted with acetonitrile and water, isolated by liquid-liquid partition and solid-phase extraction, then determined by post-column derivatization high performance liquid chromatography. The sulfonamides were separated by C18 column, converted to fluorescent derivatives by post-column derivatization with fluorescamine, detected by fluorescence detector. The limits of quantification is 2.0 μg/kg. The correlation coefficients of linear calibration curves are over 0.9998 within the concentration range of 0.005 to 0.2 μg/ml. For the 2.0 to 50.0 μg/kg spiked eel sample, both within-day and day-to-day recoveries are from 85.1% to 90.2%, and RSDs are from 2.74% to 6.04%. The experimental results presented above indicate that this method can be used to detect the low concentration sulfomamides in eel muscle.

A simple catalytic spectrophotometic with enzyme method for rapid determination of cholesterol in eggs was developed. Sample was prepared by direct saponification, and then detemined with spectrophotometry at 500 nm after enzyme catalyzed reaction. The recovery of this method is above 90% with RSD below 4% and the linear range is 20 to 600 mg/ml. It was proved that the method is precise and accurate, and so it is suitable for rapid determination of cholesterol in eggs.

One major triterpenoid saponins were isolated from soybean hypocotyls and identified as soyasaponin Bb. The prepared soyasaponin Bb was used as authentic standard for colorimetric determination of soyasaponin content based on the aglycone moiety (soyasapogenol). The employed coloring reagent was vanillin-acetic acid and the determination was made at the wavelength of 563 nm. The results showed that the developed colorimetric assay method is simple, sensitive and relatively precise.

A new analytical approach was discussed for detecting Sudan in food. Sample was pretreated by solid phase extraction. After separated with high performance liquid chromatography (HPLC), diode array detector (DAD)- tandem MS was used for detection to enhance the reliability of analytical results. The results showed that the pretreatment is efficient, and the analysis has high sensitivity and precision. Therefore, this new analytical approach is valuable in application.

In the study, the reaction conditions of potassium dichromate and tea polyphenols (TP) were investigated and the spectrophotometric method for the determination of total tea polyphenols in green tea was established. In strong sulfuric acid medium potassium dichromate can oxidize tea polyphenols and its absorbance is reduced while tea polyphenols are added, and the reduced value is linear over the range of the concentration of total tea polyphenols. The linear range of the method is 0.00 to 7.21×10-5 g/ml tea polyphenols with the correlation coefficient of 0.9994, the RSD is 1.09% to 2.44% (n=5), and the recovery rate is 98.3% to 103.6%. These experimental results are consistent with those obtained by permanganometric titration. Furthermore, the instruments used in the method are simple and cheap. Therefore, this developed method can be successfully applied to the determination of total tea polyphenols in green tea.

In this study supercritical fluid CO2 extraction was applied to extract bergamot essential oil, orthogonal designing was used to study the influence of extracting temperature, extracting pressure, separating temperature and separating pressure on the extracting ratio of bergamot essential oil and its components. Using extracting ratio as the main standard, technological conditions was optimized and underlay the future realization of industrial-scale production. The optimal extracting parameters are as following: extracting temperature 60 ℃, extracting pressure 40 MPa, separating temperature 35 ℃ and separating pressure 10 MPa. The essential oil appears to be transparent in orange color with rich fragrance. Through GC-MS analysis, 54 kinds of main components were identified.

Fatty acids in fatty liver of cherry valley duck were extracted from tissue using reflux with “Folch” solvent, and esterified with KOH-BF3 method followed by gas chromatography analysis. A fused-silica BPX70 capillary column and FID detector were employed in gas chromatography. The inlet mode was split with split ratio of 100:1. Temperature program settings were as following：initial temperature 220 ℃，increase at 1 ℃/min to final temperature 240 ℃. 11 kinds of fatty acids in fatty liver were identified by applying linear programmed temperature equivalent chain length (ECLT) values based on even-chain saturated fatty acid methyl ester standards. Area normalization method could be used to quantify the content of fatty acids and investigate the effects of camellia seed oil, sesame oil, soybean oil and vitamin E supplement on fatty acids in fatty liver production. The results indicated that: 2% of 3 dietary oil supplements significantly decrease the contents of saturated fatty acid(p＜0.01) and significantly increase the contents of unsaturated fatty acid (p ＜ 0.01); 90 IU/kg of vitamin E supplement appeares to significantly decrease the contents of saturated fatty acid (p＜0.05) and increases the contents of unsaturated fatty acid (p＜ 0.05).

Objective ：To compare varieties and contents of vitamins of middle and upper leaves of Mentha haplocalyx Briq. (green- and purple-stem) and Mentha spicata L. resources. Method ：Water-soluble vitamins were determined by HPLC on Luna C18 (2) 100A (200 mm×4.6 mm, 5 μm) at 30 ℃ with 0.005 mol/L Hexane sodium-methanol (7:3, V/V) at pH 3.2 as mobile phase, detection wavelength 370 nm and flow rate 1.0 ml/ min. Fat-soluble vitamins were determined by HPLC on Hyperclone BDS C18 (150 mm×4.6 mm, 5μm) at 25 ℃ with methanol-ethyl acetate (95:5, V/V) as mobile phase, detection wavelength 275 nm and flow rate 1.0 ml/ min. Results: Only VC, VD2 and VK1 are found in younger leaves of M. haplocalyx Briq.and M. spicata L. The calibration curve of each vitamin is good. The average recoveries of VC, VD2 and VK1 are 99.85%, 81.61% and 90.27% respectively. The VC content of M. haplocalyx from Jianyang in Sichuan province is the highest, and the VD2 and VK1 contents of two M. haplocalyx cultivars from Chongqing are relatively high. The content of VC of M. spicata is commonly less than that of M. haplocalyx.The contents of VC of most purple-stem M. haplocalyx cultivars are higher than that in green- stem M. haplocalyx cultivars. There are no significant differences between the contents of VD2 and VK1 of M. haplocalyx and M. spicata, green- and purple-stem M. haplocalyx. Conclusion: HPLC method is suitable for simultaneous determination of vitamins in fresh leaves of Mentha L., M. haplocalyx and M. spicata cultivars have the same varieties of vitamins, while the contents of vitamins are different. There are some Mentha L. resources with higher vitamin contents. The content of VC of M. haplocalyx is commonly higher than that of M. spicata.

To evaluate the quality of sesamin liposome, macroporous resin was used to separate the free sesamin and HPLC was used to determine the entrapment efficiency. This method has good linearity in the range of 5 to 200 μg/ml (r=0.9999).The precision RSD is less than 1.47%, the recovery of sesamin with blank liposome is 98.18%, and the average of recovery of blank liposomes through presaturated macroporous resin is 100.35% with an excellent adsorption of free sesamin. This method is simple and reproducible.

Three different calcium solutions and water (CK) were sprayed three times to the surfaces of the young Zizyphus jujube Mill. cv. Dongzao fruits during the early stage of fruit growth. Effects of different calcium solutions on the quality of young Zizyphus jujube Mill were studied. Forms of calcium during the storage were fractionated by sequent extraction in this paper. Besides, location and distribution of calcium were observed by transmission electron microscopy combined with in situ precipitation of calcium with an improved method of potassium pyroantimonate technique. Results showed that the three different calcium treatments could remarkably retard the increase in browning index and prolong the shelf-life with higher fruit firmness. Although the calcium treatments have no effect on the content of vitamin C (VC), they could prevent the VC consumption during storage effectively. The effects of different calcium treatments show no obvious difference on the content of total soluble solids, sugar and titratable acidity. Compared to the calcium treatment, the titratable acidity in fruits treated by CK is lower at 60th day after storage. Calcium treatment significantly increases the content of total calcium, H2O-Ca, NaCl-Ca and HAc-Ca. The content of ALc-Ca is the highest in fruit, which is about 37.9% to 55.1%. The content of NaCl-Ca and HAc- Ca declines, but the ALc-Ca content increases at 60th day after storage. Calcium containing antimonite precipitates are mainly distributed in cell wall tonoplast, nuclear membrance,and nucleoplasm. There are much more calcium containing antimonite precipitates in fruit cytoplast treated by CK than those of calcium treatments.

The effects of 1-methylcyclopropene (1-MCP), ethephon and chitosan coating on days from harvest to ripeness (DHR) and severity of body rots (SBR) in ripe avocado fruit storage at room temperature and relative humidity (RH) 85% were investigated in this study. The results indicated that the DHR positively depends on 1-MCP dose, while the SBR is significantly reduced by chitosan coating. Chitosan coating is applied earlier to avocado fruit, the rotproof efficiency is better. When 1-MCP concentration is higher than 100 nl/L, the rotproof efficiency of chitosan is better. The ripening avocado fruit hastened by ethophon treatment do not need to be treated with chitosan coating. After 3 days treated with ethephon, the fruits do not need to be treated with either 1-MCP or chitosan coating.

The orthogonal test was design to study the effect of different packaging atmosphere conditions and natural antioxidants on lipid oxidation of dry-cured ham cuts. The result was shown that POV of vacuum-packed hams is significantly ower than that of modified atmosphere packed hams (p＜0.01). Combination of rosemary with vitamin E (VE) shows the best effect of restraining lipid oxidation (p＜0.01). The antioxidants containing tea polyphenols have good effect of keeping a* value of ham muscle highly (p＜0.05). Acid value (AV) is positively correlated with temperature. AV, POV and TBARs values rise and a* value drops continually during storage (p＜0.01). POV of all treatments exceeds the national value limit (0.25 g/100 g) after 3 months. The result of optimizing orthogonal test is as following: dry-cured ham cuts sprayed with 0.05% romemary extract and 0.05% VE, packaging with vacuum system, stored at 5 ℃for 2 months. It is well consistent with the result of sensory evaluation.

The effect of frozen storage on actomyosin of pike eel muscle was firstly investigated by using differential scanning calorimetry (DSC) and Fourier transform infrared (FT-IR) spectrometer. The results indicated that the increase of storage time results in aggregation and denaturation of actomyosin. At the same time, the surface hydrophobicity increases, while Ca2+-ATPase activity, sulfhydryls (SHs) and salt soluble protein content decrease. Therefore more attention should be paid to frozen storage time to improve processing quality of fish products.

To investigate the effect of salicylic acid (SA) on antioxidation capacity and preservation of banana fruit, fruits were divided into two groups with 90 banana fingers each, comprising triplicate of 30 bananas. One group treated with SA was immersed in 0.8 mmol/L SA solution for 4 hours, while the control group was immersed in distilled water for 4 hours. After immersion, the fruits were dried in air and then stored at the electric thermostat at 25 ℃ under 85% relative humidity for storage. Activities of antioxidant enzymes, H2O2 content in pericarp and pulp, starch and soluble sugar content, fruit firmness were measured after 0 d, 3 d, 6 d and 9 d respectively. The results indicated that activities of superoxide dismutase (SOD) and catalase (CAT) in the pericarp are higher than those in the pulp of fruit, while peroxidase (POD) activity is on the reserve. SA treatment can significantly increase the activities of SOD, CAT and POD, and reduce the contents of H2O2 and malondialdehyde (MDA) in fruits. Moreover, SA can decrease the degradation rate of starch to soluble sugar in pulp of fruit, enhance the firmness and decrease fruits decay index, and in turn SA improves preservation of fruits. It's suggested that SA could evidently enhance antioxidation capacity and preservation effect of harvested banana fruits by increasing the ability of eliminating reactive oxygen species in fruits.

The method of florescence sign was adopted to research the effect of different harvest period on shelf-life quality of Nanguo pear during ambient storage. The results showed that with harvest period extending, the single fruit weight, the index of seed change color, soluble solids content, malondialdehyde (MDA) content, and soluble pectin content rise. But the firmness, titratable acidity content, protopectin content and starch content decline. During ambient storage, the respiratory rate, disease incidence and pecticase, amylase activity, and the growth in fruit on 140th day after florescence are lower, compared with two other harvest periods. The 140th day after florescence is the optimal harvest period.

The preservation effect of plantaricin L-1 on chilled meat was studied. By determining, microbilogical, sensory and physical-chemiscal properties of chilled meat. It was proved that 320 AU/ml of plantaricin L-1 has the similar preservation effect to nisin, but 640 AU/ml of plantaricin L-1 has much better effect than nisin. 640 AU/ml of plantaricin L-1 applied to chilled meat can extend the shelf life of chilled meat from 3 d to 12 d. Plantaricin L-1 can effectively inhibit the growth of Pseudomonas P-1 and Listeria monocytogenes 54002. Plantaricin L-1 has broad prospects as biological preservative for chilled meat.

Chitosan coating technology was used to preserve purple eggplant in this study. With weight loss rate and reducing sugar content as analysis indexes, orthogonal tests were conducted to optimize the formula of chitosan coating. The results showed that the optimal formula is as follows: chitosan concentration 1.5%, acetic acid concentration 10%, Tween-20 concentration 0.03 % and 1, 2 - propylene glycol concentration 3%.

This study aimed to explore the application feasibility of 60Coγ radiation in storage of Huai Rhizoma dioscoreae. The effects of different radiation dosages of 60Coγ on inhibiting germination and reducing weight loss during storage at room temperature were investigated, and the contents of crude protein, soluble sugar, ash and amino acids of Huai Rhizoma dioscoreae before and after radiation were compared respectively. The results showed that more than 70 Gy of 60Co γ can effectively inhibit germination. 60Co γ radiation can increase the contents of crude protein, soluble sugar and ash increase, especially the ash content is increased markedly, whereas the contents of amino acids are decreased. In conclusion, 60Co γ radiation is available.

This study dealt with the manufacture of the high-quality instant food. The excellent dietary fiber sources such as sugarcane dregs, wheat bran and bean dregs were as the major raw material to be fermented by mushroom cartinellin and then to be dried and powdered. Finally, the powder was made to the high-quality instant food by supplemented with tapioca and wheat flour. This study also introduced the technological process and the operational procedures for the product and analyzed the effects of the mushroom cartinellin on the degradation of dietary fiber and the formation of non-amylophylous polysaccharide under different conditions.

The effects of tea sort, processing technology and sterilization condition on quality of apple-tea beverage were studied to provide the basis for apple-tea beverage development. The optimal processing conditions for apple-tea beverage are as following: the ratio of black tea and water is 1:100 (W/V); tea is extracted at the temperature of 95 ℃ for 5 min; The apple juice is added to the tea infusion at a ratio of 1:3 (V/V) and then sucrose, citric acid and salt are added by the percentage of 6%, 0.2% and 0.15% respectively. Finally, the product is sterilized by instant ultrahigh temperature sterilizer at the temperature of 130 ℃ for 5 s.

The jujube wine was fermented in the jujube juice, which contains 20% reducing sugar. A comparison study of different yeast as wine yeast dry red B, wine yeast AL41, Angel brand high active dry wine yeast and so on, indicated that wine yeast AL41 is the most suitable yeast for wine brewing, under different tests . The optimum brewing conditions are as follows: SO2 quantity 80 mg/L, dry yeast quantity 0.3%, fermentation temperature 25 ℃ and fermentation period 13d. The jujube wine with 10% alcohol degree was obtained from original wine after being clarified.

The processing technology of sugar-free Kefir drink with banana and peanut was studied by using the Lactobacillus and yeast isolated from Kefir grains. The results showed that the optimal fermentation can be carried out at 28 ℃ for 14 h when 5% of lactobacillus and microzyme mixture in 1:2 proportion, added in the dairy with peanut and banana slurry in10:4:3 proportion. The 6% mixture of honey and fructooligosaccharide in 2:1 proportion replaced saccharine as sweeting agent. The produced Kefir drink has good flavor, color and tissue, in which the content of ethanol is up to 1.329%.

Taking medium residue after harvesting fruiting bodies of Cordyceps militaris as raw material, a health vinegar was produced by the steps of extraction and fermentation, and the nutritional components in vinegar product were determined and analyzed. The results indicated that compared with traditional acetic acid fermentation process, this process is more suitable for the physical and chemical properties of the waste medium residue of Cordyceps militaris, and the period is shorten to 25 d without the alcohol fermentation procedure. The product not only has good flavor of fermented acetic acid, but also has many kinds of amino acids and unique nutritional and biologically active components of Cordyceps militaris, such as cordycepic acid and cordycepin, etc. The product is very worth developing and utilizing due to its rich nutrition and good taste.

Using cherry fresh fruit as raw material, the main processing technology was determined based on comparative and orthogonal experiments. The results showed that the conditions of brewing technology are as follows: 5% ethanol, 5% inoculation quantity, and 32 ℃. The optimum parameters of mixed cherry vinegar beverage are as follows: 12% cherry vinegar, 15% cherry fruit juice, 5% honey and 0.07% malic acid. The products of vinegar and its beverage are clear and delightful, fine and smooth, with special cherry fragrance and adequate tart flavors.

Carrot fruitcake was prepared by using carrot as raw material and glucose-fructose syrup, compound glue and citric acid as additives, and key factors of the processing were investigated. The results showed that the preferable color maintenance for carrot syrup can be achieved with mixed solution containing vitamin C (0.1%, W/W) and citric acid (0.2%, W/W), the compound glue is composed of cara glue, magic taro glue and agar in mass ratio of 1.2:0.7:0.6, and the optimum recipe is as follows: carrot syrup 50%, glucose-fructose syrup 40%, the compound glue 2.5%, 1.5% citric acid 1.5%. Then the product can be obtained by heating mixture at 100 to 105 ℃ for 15 min and baking at 45 to 50 ℃ for 24 to 26 h. The moisture content of the final product is 18% to 20%, and it can be avoid-light stored for 180 days under ambient temperature 25～30℃ and relative humidity 60% to 65%. According to the above technology, carrot fruitcake is an orange-red, transparent, toughness, sweet-sour, palatable fruit and vegetable product.