A systematic study was carried out on the kinetic mechanism of enzymatic hydrolysis of wheat gluten at pH6.5 and 40℃ with neutral protease. The results indicated that the overall rate of hydrolysis diminished exponentially versus the degree of hydrolysis. According to the change of the hydrolysis degree and vitality of enzyme, based on the experimental study, a kinetic model equation simulating the enzymatic hydrolysis of wheat gluten was obtained. It can provid a theoretic basis for the parameters of enzymatic hydrolysis process.

In the paper, the methods of the indirect competitive ELISA for determining OTA were developed by using self- prepared rabbit serum antibody (IgG) and immunoglublin yolk (IgY). The optimum ELISA parameters with IgY were that the concentration of antigen and blocking agent was 7.5μg/ml, 2.5% and the dilution multiples of IgY and anti-chicken rabbit antibody-HRP were 1000 and 14000, respectively. The optimum parameters with rabbit IgG were that the concentration of antigen and blockaded agent was 2.5μg/ml, 2.5% and the dilution multiples of rabbit IgG and anti-rabbit goat antibody-HRP were 8000 and 10000, respectively. The detection limits of the ELISA with IgY and rabbit IgG were 10ng/ml and 1ng/ml, respectively.

 Ultrasonic wave was used in this paper to disrupt the cells of two Lactobacillus species so as to extract linoleate isomerase from the cells, and the effects of the disruption conditions to release linoleate isomerase were studied. After single-factor experiment and orthogonal experiment, the optimum disruption conditions for Lactobacillus acidophilus were: intermittent ultrasonic treatment 80 times (time for each treatment was 3s, with a 4s interval), volume of the treated cell suspension 50ml, concentration of cell suspension 20g/60ml, pH value of the extraction buffer 4.0, and concentration of NaCl 2.0mol/L; while the optimm conditions for Lactobacillus bulgaricus were: intermittent ultrasonic treatment 80 times (time for each treatment was 3s, with a 4s interval), volume of the treated cell suspension 60ml, concentration of cell suspension 15g/50ml, pH value of the extraction buffer 4.8, and concentration of NaCl 3.0mol/L.

The effects of high power pulsed electric field on the hydrophobicity and sulfhydry groups content of soybean protein isolate were studied in this paper. The results indicated that both hydrophobicity and sulfhydry groups content of soybean protein isolate increase with the increment of the electric field intensity, pulse width and sample treatment time, while 40kV/cm of the electric field intensity, and 40ml/min of sample flow rate make them decrease a little. This demonstrated that high power pulsed electric field can affect the tridimensional structure of soybean protein isolate. The higher the electric field intensity, the pulse width and the sample treatment time, the higher the protein denature degree will be.

By the method of electrical conductance, the hydrolysis rate constants(k) of a series of fatty acid esters have been measured in different contents of ethanol solution, and some correlative analyses have been done about the relationship among the molecular structure of a series of fatty acid esters, the conditions of hydrolysis and hydrolysis rate constants(k). A good linear relationship among the hydrolysis rate constants(k), the polarizability effect indices(PEI) of alkyl group R and dielectric constant (ε) is deduced and this behavior can be expressed as lgk=a+blgPEI(R)+clgε. Simultaneously, how the gum acacia affects the hydrolysis rate constants(k) of fatty acid esters in 38.6%(V/V) ethanol solution, and the combination behavior between gum acacia and fatty acid esters have been found. And the way to determine the combination costants(A) between them quantitatively is also found. In addition, the validated quantitative mathematic expression between hydrolysis rate constants(k) of ester and the concentration of gum acacia (M): k=k′/(1+AM) is verified. The result shows that the gum acacia can inhibit the hydrolysis reaction of fatty acid ester.

 Effects of sodium pypophosphate (SPP), sodium tripolyphosphate (STP) and sodium hexametaphosphate (SHMP) on the yield of chicken sausage were studied. And the optimum ratio of mixed phosphates was obtained by using orthogonal design L9(34).Also effects of mixed phosphates (0.2%, 0.3%, 0.4%)and Transglutaminase (TGase)(0.4%, 0.6%, 0.8%)on texture properties of chicken sausage were analyzed with the factorial experiment. Results showed that the optimum ratio of the mixed phosphates was STP:SPP:SHMP=4:2:3.Yield of chicken sausage increased significantly with the addition of mixed phosphates (p<0.001). And TGase could increase sausage hardness significantly (p<0.001) too. But there was no significant interaction between mixed phosphates and TGase on yield and hardness.

The output , regeneration and mutagenesis of the protoplasts of Ganoderma. lucidum Karst No.1 that would produce high laccase activity were studied. The mutant G301 of enzyme activity as 2.83 fold higher than the original strain was obtained under 30W UV lamp, at a distance 40cm from the protoplasts, for 30s. The optimal conditions of protoplast output and regeneration are as follows: using 0.6mol/L sugar as osmotic stabilizer, the mycelium being incubated for 48 hours, the lytic enzyme solution containing a mixture of equal volume of 4%(W/V) Lywallzyme and 2%(W/V) snailase, pH6.0, and enzymatic time for 1 hour at 30℃.

The method to synthesize catalase-labelled diethylstilbestrol complex was introduced. The synthesized complex was used to develop the DES immunosensor and the correlative parameters were tested. The sensor performed so well that the detection limit can reach 8μg/kg, which in turn proves the success in synthesizing the catalase-labelled diethylstilbestrolc omplex.

Objective: To investigate the antioxidation capability of the water-soluble polysaccharide in vitro isolated from Semen Cassia Tora. Methods: The inhibitory effects of the purified water-soluble polysaccharides (C1A) on hemolysis of rat red blood cell induced by H2O2 and on production of rat blood serum malondialdehyde (MDA) were used to evaluate its antioxidation capability. Results: C1A decreased the hemolysis of rat red blood cell induced by H2O2, as the inhibitory rate is up to 45.31% with the concentration of 40.00%. C1A also decreases the output of blood serum malondialdehyde (MDA) and the inhibitory rate is up to 50.00% with concentration of 15.80%. Conclusion: the water-soluble polysaccharide of Semen Cassia Tora possess a strongc apability ofa ntioxidation.

Antimicrobial effects of flavonoid extracts of Sinaraundinaria nitida leaves were investigated. The extracts of S.n itida leaves exhibited variable degrees of inhibitory effects against Staphylococcus aureus, S. epidermidis, Aspergillus niger, Saccharomyces cerevisiae and Escherichia coli which were all harmful to sanitation and safety of food. Clinical medicine and biomaterials. The minimal inhibitory concentration (MIC) of the extract, calculated to be rutin concentration, for each sensitive strain is respectively determined as 7.50, 7.50, 7.50, 7.50 and 15.00mg/100ml.

Chicken meat was hydrolyzed by Alcalase to explore the changes of taste composition in the process of hydrolysis. Free amino acid and soluble nitrogen content kept on increasing at a different rate during hydrolysis. Peptide content increased in the first 16h, but decreased gradually thereafter. Composition and content of umami /sweet and bitter taste amino acids exerted great influence on the final taste of chicken hydrolysates. Carbohydrates in hydrolysates reached a peak in the first 2h, then decreased thereafter as a whole. Carbohydrates played a small role in the flavor of hydrolysates due to low content, but were of importance to the appearance of hydrolysates. pH decreased dramatically in the first twenty minutes, then fell gradually until it nearly remained unchanged, which demonstrated that the buffer capacity of hydrolysates was increased.

Defatted soy flakes were washed with aqueous alcohol and the resultant material was extracted with water to prepare soy protein isolate (SPI-A) with improved functional properties in comparing with the conventional soy protein isolate(SPI-C)extracted directly from the alkaline low-denatured soy flakes. Gelling property was determined by rheometer at the protein concentration of 12% (W/W) while the gel fracture force of SPI-A was 385.4g, substantially higher than that of SPI-C (85.4g). Emulsifying and foaming stability were also found to be improved through alcohol washing. High performance size exclusion chromatography showed that when SPI-A and SPI-C were both eluted around the same time, the laser light scattering analysis indicated that SPI-A solution contains particles with larger hydrodynamic radius than SPI-C, suggesting that SPI-A forms larger protein aggregates with more flexible structure whereas SPI-C forms smaller and more compacted aggregates.

Isolation and identification of the major bacteria were performed on Glucono-Delta-Lactone (GDL) tofu from different aged lots. The dominant organisms were found to have changed from Bacillus spp. such as Bacillus firmus in fresh tofu to Enterococcus faecium in GDL tofu stored at 37℃ for 24h. Samples were taken during tofu′s processing, while plate counts and organisms′characteristics in each sample were assayed. The spoilage organisms Bacillus firmus and Enterococcus faecium are both found contaminated from the raw material soybean. Cleaning the soybean can reduce the total bacteria counts, especially ofh eatr esistantb acteria.

 The radical scavenging potential of lipidic fractions from Prunus tomentosa Thumb seed was evaluated for their capacity to scavenge the relatively stable radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) by assaying the change of absorbance of the free radical solution at 517nm, with data obtained compared with Trolox. Results showed that there is potent anti- oxidizing activity in the test system. Anti-oxidizing constituents are characterized by capillary gas chromatography coupled with mass spectrometry(GC/MS) detection to be composed of gamma-sitosterol, squalene, retinoic acid methyl ester, gamma- tocopherol, champacol and cis-alpha-copaene-8-ol. They are the most important natural anti-oxidizing contained in Prunus tomentosa Thumb seed oil , with attribution to the DPPH radical-scavenging and the anti-oxidizing potential as a result of the combination of such specific components. Data obtained also suggest that the oil possesses biological properties that could partially be beneficial to health as synergic effects of diet, the information is of importance in processing and utilizing the crude oils and theirb yproducts.

Measure of delay oil oxidation in wheat germ was studied in this paper. Stabilization of wheat germ was carried out by steam boiling 30min, 90℃ microwave treatment 6min, adding additive 0.2% antioxidants-sodium erythorbate and vacuum packaging. The results showed that the comprehensive treatment can greatly extend storage time of wheat germ, and the peroxide value of oil in wheat germ was 19.8meq/kg only after being stored for 1 year.

The correlationship among meat quality traits of breast muscle and leg muscle in the quality chickens was studied.The principal components of meat quality traits were also studied. The intramuscular fat (IMF) was positively related with pH1, pH2, and muscle fibre density, but negatively with muscle cooking loss, shear force value and fibre diameter. The muscle pH was also negatively related with muscle cooking loss, shear force value and fibre diameter, but positively with fibre density (p<0.05). The muscle dropping loss was negatively related with the muscle cooking loss and fibre density, but positively with muscle shear force value and fibre diameter. The muscle cooking loss and shear force value were positively related with fibre diameter, but negatively with fibre density(p<0.05). The principal components results of meat quality traits showed that the breast meat quality traits were assayed in the four principal components while the leg meat quality traits were assayed only in two principal components.

The effect of polyphenols on the edible quality of walnut kernel was studied in this paper. The result showed that the walnut kernel astringency was closely correlated with the protein precipitation capacity (PPC) of polyphenols in the unit weight walnut kernel for different walnut cultivars. The walnut kernel shows a pleasant taste with the PPC value from 610.19 to 489.27(mg/100g). The Juglans regia L in Northern China has more polyphenols with testa color darker than the Juglans sigillata Dodes’ in southern China.

Rheological and differential scanning calorimetry (DSC) experiments were carried out in mixtures of spent brewer’s yeast-β-glucans and the gum κ-carrageenan. Small amplitude oscillatory tests in the linear domain of viscoelasticity were adopted to study the rheological properties of the mixtures. The brewer’s yeast-β-glucans suspension (solid content less than 5%) showed typical dilute polymer solution in this experiment. However, when some carrageenan(concentration≤0.8%) was added, the mixture showed gel behavior, which meant that there was fine compatibility between the two polymers. When the concen- tration of β-glucans was as high as 10 times of theκ-carrageenan, the mixture still showed gel property, which was similar to κ-carrageenan alone, with higher value of G’and G’’. It could be concluded that κ-carrageenan plays the leading role in the viscoelasticity of the mixtures, and brewer’s yeast -β-glucans strengthens the gel-net configuration, instead of inhibiting the formation of the ordered structure of κ-carrageenan. Cooling and heating DSC curves showing broad exothermic and endothermic peaks, inconsistent with the phenomena ofκ-carrageenan alone, suggests that there are some interactions between the two polymers.

Experiments of Freeze-dried protection on S1(Lactobacillus acidophilus) isolated from the Chinese Sauerkraut juice with sucrose, lactose, mannitol , sorbitol, maltose, and sodium glutamate as pretectants, showed that the best protection agent is lactose. The S1 survival rate is more than 70%, secondly is maltose, sorbitol, sucrose and mannitol. The electron microcopis observations showed that the protection agent chosen has good protection function on the bacteria.

Soybean peptides with DH of about 24% were produced by Alcalase and Neutrase, and were cut off into 4 parts by ultrafiltration membranes with 30000 MWCO (Molecular Weight Cutoff), 10000 MWCO, 5000 MWCO respectively. The solubility, foam property and foam stability, emulsify property and emulsify stability and antioxidative activity and ACE inhibitory activity of the different parts of soybean peptides were studied respectively.

 The iron-binding capacity of lactoferrin was 87.7% produced by ultrafiltration and strong cation exchange chromatography. Its iron saturation point was 15.1%. Lactoferrin exhibited the strongest iron binding capacity at pH7.5 and 100 mmol/L of bicarbonate. In vivo study with SD rats showed that LF could significantly increase the concentration of hemoglobin at doses 50μg/g·d and 250μg/g·d. The low marginal dose level of LF was 50μg/g·d.

Rana temporaria chensinesis David oviductal epithelial cell was primary cultured and subcultured in vitro, these cells were identified epithelial cell by using immuno-reactivity. The growth and morphous of the primary cells and subculture cells were observed by inverted oplic microscope. The primary, the third and fifth subculture cells were cultured and counted, respectively. Multiplication capacity of the third subculture cells is stronger than the primary cells and the fifth subculture cells. A stable culture in vitro method of Rana temporaria chensinesis David oviductal epithelial cell was established. This culture method is the basefor the further study of its biological active substances.

Dihydromyricetin (DMY) has bright prospects to be explored and used. Its antioxidant activity is the focus of research. The paper ascertains antioxidant center of dihydromyricetin molecular structure existing on B loop 3’, 4’, 5’ location of phenol hydroxy by etherifying reaction in combination with quantum chemistry computation. It also validates quantum chemistry method predictable on the relationship between performance and molecule structure of flavonols.

The soft ice cream quality indices concerning rigidity, overrun and melt resistance were studied in the absence of emulsifiers and the results showed that the Guar gum gave the best effect on the overrun and melt resistance in contrast with the CMC and sodium alginate, while sodium alginate gave the worst effect of the two indices. The effects on overrun and melt resistance improvement caused by the three kinds of stabilizers had the similar trend as the effect on melt resistance viscosity caused by their addition. In the scope of the study, the overrun and melt resistance of softice cream were increasing along with the increasing of viscosity.

This paper was to study the effects on NSI, emulsibility and foaming ability of SPC (Soy Protein Concentrate) in different pH. The structures of SPC were analysed by electrophoresis and infra-red spectrum so as to study the principle of increasing of NSI and improvement of emulsibility and foaming ability of SPC. The results showed that with the increasing of the pH, the NSI of SPC increases quickly, the NSI at pH 12.0 is much higher than that of at pH 7.0. Emulsibility and foaming ability are improved with the increasing of the NSI. The electrophoresis showed that the subunit of SPC does not dissociate during modification; but the structures of SPC are changed by infra-red spectrum.

 This paper studied the acid hydrolysis conditions of fenugreek neutral polysaccharide. The orthogonal test table L9 (34) was used to optimize 3 factors, namely HCl concentration, reaction time and reaction temperature. The yield of oligosaccharide was used the index in the orthogonal test. Results showed that as far as the yield of oligosaccharide was concerned, it would be as high as 43.97% when under the conditions of 6mol/L HCl, 100℃ reaction temperature and 1h reaction time, where as the molecular weight of the obtained oligosaccharide is about 500～900Da. For the final goal to obtain small molecule oligosaccharide, the optimal conditions would be 6mol/L HCl, 90℃ reaction temperature and 2h reaction time. Under the conditions, the molecular weight of the obtained oligosaccharide is about 500～1000Da and its yield is 43.97%.

A glucose-asparagines reaction model system was used to test the effect of ferulic acid, catechin, CaCl2, NaHSO3, vitamin C and L-cysteine on inhibition of acrylamide formation and it was found that NaHSO3, CaCl2 and L-cysteine significantlyinhibited acrylamide production. Soaking the fresh potato chips by using different concentrations of the three agents greatly inhibits the acrylamide formation in fried potato crisps by frying at 150℃ for 10min and there is no detection of acrylamide when the concentration of cysteine and CaCl2 reached 0.3% and 0.5% respectively.

The processing technology of Pueraria lobata and fresh milk fermentable beverage was studied in the paper, andthis kind of pure natural beverage is processed on Pueraria lobata enzyme digestion and fresh milk. Colour protector, enzyme digestion and choice of stabilizer were discussed. The optimum formula and processing technics were made certain.

The production of acidic β-mannanase was studied by solid state fermentation with the strain Aspergillus usamii YL-01-78.The optimal koji plate fermentation conditions were as follows: the ratio of water to dry medium 1.4:1, initial pH natural and inoculum size 10%(related to dry medium). With these conditions, the acidic β-mannanase activity reached 3183IU/g dry medium at 31℃ for 72h by adding water and turning koji. The optimal temperature and pH for β-mannanase reaction were 70℃ and 3.5 respectively. The enzyme shows a high stability at pH5.0～8.0 and below 60℃. The enzyme activity is stimulated by Ca2+ and EDTA and inhibited by Mn2+, Pb2+, Sn2+, Fe3+, Cu2+, Al3+ and Fe2+.

The major volatile compounds in low alcohol tomato wines with different dosage of SO2 treatment before fermentation were analyzed by gas chromatography-mass spectrometry. In 0×10-6, 10×10-6, 20×10-6 SO2 treatments respectively on 49, 55, 54 kinds of volatile components were detected: they are esters, volatile acids and alcohols, which represented 94.87%, 96.18%, 97.41% of the total peak area respectively. The characteristic aroma components in low alcohol tomato wines include: 3-methyl-1-butanol,o ctanoic,h exanoic,1 -butanol-3-methyla cetate,e thyl acetate, phenylethanol, ethylh exanoate, ethylo ctanote, 2-methyl-1-propanol, 1-hexanol, phenylethyl acetate, and ethyl butanoate, etc. Sensory evaluation showsd that 10×10-6 SO2 treatment is the best on aroma and taste.

 Effects of common food additives on the stability of litchi anthocyanin were investigated in this paper. The results showed that saccharides such as sucrose, glucose and lactose enhanced the stability of litchi anthocyanin.The pigment was brighter and more stable when acidulates were applied to its solutions. The anthocyanin was destroyed by metallic Cu2+ and vitamin C, but not by Mg2+, Zn2+, Fe2+, benzoic acid, hexadienic acid and β-cyclodextrin. When ethanol was added with different concentrations, the absorbance of anthocyanin at 510nm decreased, but the addition had no significant effect on the color and stability of the pigment during storage. Ca2+ ion shows certain effect of color improving. The red anthocyanin from litchi fruit is a kind of natural plant pigment used extensively in food, beverage and medicine etc.

 Orthogonal extrusion experiments with corn/cereal mixture as raw material are put forward. The extrudates characteristics are studied under two proportion treatments. By single-index evaluation, it is found that the important order are moisture content, proportion, die temperature, screw speed and die type. Furthermore, principal components method is employed on evaluation of the experimental effects, it is found that the important order are changed with die temperature, moisture content, die type, screw speed and proportion. The proper experimental conditions under the latter method are: 160℃ of dietemperature, 20% of moisture content, hole type of die, 245r/min of screw speed and proportion 1:1.

In this paper, the technical process of natural red coloring matter extracted in admired flower through many experiments was proposed. Various factors of affecting yield of the coloring matter were studied and optimal technological conditions of the extraction were determined. The results indicated that optimal conditions were 2 times extraction, 1.0h every time, 2.5% of mass fraction for chlorhydric acid and 30% volume fraction for alcohol in extraction agent. The volume ratio of raw material and extraction liquid was 1:5.5.

Modified soybean protein concentrates with high content of 11S subunits were produced by limited hydrolysis and ultrafiltration. Water extracts of defatted soy flour were selectively hydrolysed and ultrafiltrated, Modified soy protein was obtained by freezing dry the retentates. It was proved by SDS-PAGE that the product mainly contains 11S subunits. The yield is better than 80%, and the protein content of the product is better than 70%.

Different pectin extraction methods for Jiangyong Shaddock peel were compared. The flow properties of shaddock peel pectin solutions were studied and the intrinsic viscosity of pectin was determined and thus the viscosity-average molecular weight of pectin was obtained. Experiments results showed that the hydrochloric acid countercurrent extraction is the best method to extract pectin from shaddock peel. The viscous flow active energy of pectin solutions was about 17.14kJ/mol, depending on the concentration. Intrinsic viscosity and average molecular weight of pectin obtained by countercurrent extraction with hydro- chloric acid are 4.492ml/g and 7.17×104, respectively.

 The defatted barley powder was used as primal material. Effects of ultrasonic time, concentration of ethanol and ratio of liquid to material on extraction yield were investigated by using ultrasonic technology, and then the experiment of response surface analysis(RSA) was designed. The optimum extraction conditions for barley total polyphenol, and proanthocyanidin after RSA were established as follows: 65% ethanol(V/V)as solvent, ratio of solvent to material 27:1(V/W) and ultrasonic time 10min with the yield of total polyphenol 3.05mg/g, and the yield of proanthocyanidin 1.18mg/g.

Several ferment strains were used for inoculating ferment in this experiment. The best ferment agent for meat product was determined. The effects of ferment conditions and ferment processing on the physical and chemical characteristics of meat product were investigated, at the same time, the dynamic change of salt in the curing process and the regulation of the moisture changing in the drying process were discussed. The product has good flavor by curing 16 hours under 4～6℃. The ingredients are: salt: 5%, sucrose: 3% and compound condiment: 4% Lactobacillus brevis, Lactobacillus plantarum and Aspergillus oryzae are selected as the best fermentation agents for meat production.

The content effects of sugar, salt and honey on the texture of breakfast cereals during extrusion were studied. Crispness, bowl life, WAI, WSI, bulk density, solid density and expansion ratio were analyzed as the main indexes. WSI, bowl life and expansion ratio increased while WAI decreased, and starch granule could maintain its natural crystal texture as sugar content increasing; WSI increased while bowl life and expansion ratio decreased, and starch granule could maintain its natural crystal texture as salt content increasing; bowl life and WSI increased while crispness and WAI decreased, and starch granule could maintain its natural crystal texture as honey content increasing.

This article investigated the red pigment extraction of raspberry by resin, and the absorption of 4 resin by ethanol of different concentration to red pigment of raspberry. Result indicated that AB-8 resin has high absorption to red pigment of raspberry and yields high qualitative products with 90% ethanol as elute. The red pigment yield reachs 1.84. Meanwhile, the nature and stability of red pigment of raspberry were studied too. Results prove that the red pigment has high fever stability, light stability and anti-oxidant ability relatively. So it has a good development prospect.

 19-nortestosterone (NT) is a small molecular hapten that has immunoreactivity but hasn’timmunogenicity. In this article, the 19-nortestosterone was oximated by carboxymethoxylamine and identified by MS (mass spectrograph). In order to stimulate the production of antibody, it was coupled with a carrier, bovine serum albumin (BSA),through mixed-anhydride reaction. The conjugate rate of NT and BSA was 24, identified by the analysis of spectrophotometry. Then polyclonal antibody of NT was acquired from animal immunization of this production. The dilute rate of antiserum can reach 1:102400, through an indirect enzyme-linked immunosorbent assay (ELISA), which demonstrates the synthesis of immunogen successful .And this success lays the groundwork for future researches of NT-ELISA kit.

 The optimization of sample preparation and determination for organophosphate and carbamate pesticide residues in fruits and vegetables were studied in this paper. Subcritical water extraction was first used for the determination of organo- phosphate and carbamate pesticides in samples of fruits and vegetables. The extraction efficiency of pesticide residues was significantly increased by subcritical water extraction. By temperature correction and dosage adjusting of the reagent, the operation is much simpler and the cost for determination is much cheaper.

A simple convenient and rapid method of capillary electrophoresis for the separation and analysis of the chiral hesperidin enantiomers was established. The effects of different chiral selectors and their concentration, buffer pH and its concentration, methanol concentration, and voltage and temperature on the separation of chiral hesperidin enantiomers were studied. The optimized conditions were: 12mmol/L of hydroxypropyl-β-cyclodextrin, 200mmol/L of borate-methanol solution in ratio of 7:3 and pH9.7 at separation voltage 23kV and temperature 30℃. The baseline separation of hesperidin enantiomers is achieved with a resolution factor of 1.50.

 In this paper, a new method for simultaneous determination of lactose and lactulose by using ion chromatography. CarboPac PA1 analytical column(2mm×250mm) and CarboPac PA1 guard column(2mm×50mm), and 5mmol/L NaOH+1mmol/L CH3COONa, stepwise elution with pulsed amperometric detection has been described. The very low conductance background could be got with the sensitivity of lactose and lactulose greatly improved. By this method, good linear relationship, sensitivity and reproducibility were obtained(r2>0.9989). The detection limits (S/N=3) of lactose and lactulose are 0.012, 0.02mg/L respectively and the recovery of sample in sample A and B ranges from 95%～102.8%。

The methods of psychrotrophic bacteria detection was studied in this experiment. Considering that psychrotrophic bacteria could produce a large amount of heat resistance lipase in the milk, the relationship between the lipase vigor and the counts of psychrotrophic bacteria was studied. Then the relationship between lipase and the counts of psychrotrophic bacteria ist entativelyp robed.

The determination of the anthocyanins content in black rice outlayer and the human metabolites were studied. After samples preparation, the anthocyanins were determined with an UV-HPLC system at 520nm detection. A C18-column was used at a column temperature of 30℃. The mobile phase, 4% aqueous H3PO4/CH3CN (8.8:1.2 V/V), was used under isocratic conditions at a flow rate of 0.8ml/min. The results showed that total anthocyanin contents of black rice outlayer fraction were 2.31%. Cyanidin 3-glucoside accounted for 1.87% of anthocyanin contents and Peonidin 3-glucoside accounted for 0.44% of anthocya- nin contents. The plasma Cy-3-gmax value was 21.47±4.48ng/ml at 1.5h after intaking the black rice outlayer fraction and Pn- 3-g can’t be detected in plasma sample. The urine Cy-3-gmax and Pn-3-gmax values were 390.78±69.28ng/ml 2h after intake and 105.90±26.26ng/ml 4h after intake, respectively.

 A high performance chromatographic method was developed for the determination of cyclic adenosine-3’,5’- monophosphate in golden silk jujube. The separation was obtained using a Shim-Pack VP-ODS column with a mobile phase of methanol-0.1mol/L phosphate buffer (30:70, V/V), and detected at 260nm. The method is simple, sensitive, reproducible and it can rapidly determine the cAMP solution and its content.

Objective: The purpose is to determine the content of luteolin from the flowers of Lonicera japonica. Methods: The HPLC method was used to determine the content of luteolin from flowers of Lonicera japonica. The analysis was carried out on Shimadzu C18 column(150mm×4.6mm, 5μm).The mobile phase was MeOH-0.2% H3PO4 (50:50), flow-rate 1.0ml/min and wave-length 254nm. The column temperature was room temperature. Results: The method is simple and of a good linear relationship.The liner range of luteolin is 0.0325～0.39μg and gives a correlation (r) of 0.9999. The recovery is 99.65% and RSD 1.24%. Conclusion: The method is easy to determine the content of luteolin from the flowers of Lonicera japonica.

With the help of simultaneous distillation-extracter(SDE), the extracted volatile flavor compounds GC-MS assay of the Lentinous edodes. Use GC/MS total ion current chromatographic peak area normalization methed to quantitatively analyze the flavor content. The mainly volatile flavor compounds from Lentinous edodes are sulfocompounds and carbonaceous organic material. The special volatile flavor compounds are: dimethyl disulfide, dimethyl trisulfide, methylthio dimethyl trisulfide, 1,2, 4-trithiolane and lenthionine. The sulfocompounds are very important since they are the mainly volatile flavor of Lentinous edodes.

The purpose rests on studying functions of corn active polysaccharide in reducing weight and fat. The selected 80 mice (half male, half female) were randomly divided into 5 groups: control group, adiposity model group, and corn active polysaccharide 3.50, or 1.75, or 0.88g/kg dose group. Each group except the control group was dosed once a day for 35 days and was weighed once every 7 days. Another 80 mice (half male, half female) were grouped,fed and weighed in the same way as the above 24 hours after the last dosage, the mice were killed, abdominal fat was weighed and the fat index number was calculated. Another 80 mice (half male, half female) were grouped, fed and weighed in the same way as the above 24 hours after the last exhibition, their eyeballs were removed and the blood was extracted. Its biochemical indexes were determined by HITACHI7080 auto analyzer. The results of test showed that: the corn active polysaccharide can obviously all reduce the adiposity mices’ weight, fat index number, TC, TG, LDL and GLU, yet improve their HDL in blood serum, so the corn active polysaccharide possesses great functions in reducing weight and fat.

The article analysed and determined some nutrient composition and food hygiene guide line of the concentrated extracts of tussah male moth. The results showed that the total amount of 18 kinds of free amino acid is 1133.6mg/100ml, and among these, the necessary amino acid content reaches 328.7mg/100ml, 29 percent of the total amount. The content of lysine can reach 37.7mg/100ml, VA 1.52 IU/100g, and the total contents of VE, VB1, VB2 reach 0.992mg/100g. The contents of 8 kinds mineral are rich, whereas the product fulfills the requirements of Food Hygiene Standerd of China. The cell immunity function of white mouse, effect of body fluid immunity and the system function of single nucleus phagocyte were tested, the results indicated that the products are a kind of health protection food with specific immunity regulation function, to have improved immunity function of the white mice.

The experiment studied possible antioxidant effects of two kinds of polysaccharides including Pleurotus ferulae polysaccharide (PFP) and Lycium barbarum polysaccharide (LBP). The antioxidant effects could prevent membrane damage in rat liver mitochondria induced by the free radicals generated byγ-radiation. Results showed: With the radiation dose 75～900Gy, lipid peroxidation could be induced, and products were found to be thiobarbituric acid reactive substances (TBARS) and lipid peroxide (LPO). Both PFP (50μg/ml or 10μg/ml) and LBP (50μg/ml or 10μg/ml) could effectively inhibit protein oxidation and lipid peroxidation induced by the radiation with the dose 450Gy. Comparing LBP with PFP, LBP was more effective in inhibiting lipid peroxidation, in the formation of TBARS, while PFP was superior in inhibiting protein oxidation. Both partly prevent the radiation-induced loss of protein thiols and the inactivation of superoxide dismutase. Both have potent antioxidant effects, by which membrane damage in rat liver mitochondria induced by the free radicals generated byγ-radiation, is prevented.

After the SP2/0 cells had been treated with water extract from Cordyceps sinensise mycelium in different concentration, the effects on the growth, apoptosis, and cell cycles of the tumour cells were studied with MTT assay, agarose gel electrophoresis and flow cytometry, respectively. Results showed that the water extract (50mg/ml) has a relatively strong inhibitor effect on the proliferation of SP2/0 cells with restrain rate 70%. A typical DNA ladder was detected by agarose gel electrophoresis of DNA extracted from SP2/0 cells. Besides, the tumour cells were found to be blocked in the G0/G1 phase. It suggested that the inhibition of the tumour cells by water extract may be related to inducing the apoptosis and blocking the tumour cells in the G0/G1 phase.

In this work the effects of Lipoic acid(LA) on blood lipid metabolism and antioxidation capability of rats fed with high-fat diet were explored. 24SD rats were divided into 3 groups: control group,high-fat group and LA (0.1%)group. Results showed that high-fat diet can cause hyperlipidemia.The content of TG, TC, LDL-C in serum were decreased significantly in LA group while the content of HDL-C in serum increased significantly.In comparison with high-fat group, both activities of LPL, HL, SOD in serum and the content of T-AOC, GSH, MDA in both serum and tissue increased significantly in LA group. Moreover, LA could decrease atherosclerotic index(AI). Conclusions: LA has the function of reducing blood lipid and anti-lipid peroxidation, and preventing from atherosclerosis.

The chilling-resistance of fruits and vegetables in storage was enhanced by heat and polyamine treatments. There was high correlationship between chilling-resistance and liquidity of cucumber membrane and fatty acid composition. The results showed that heat and polyamine treatment had more effects such as significantly retarded dropping rate of UFA; maintained more UFA proportions; staved declining of UFA/FA value; restrained oxidation of membrane fatty acids; kept high levels of UFA components. The liquidity of membrane was improved in favor of heightening resistance-chilling and adaptation to low temperature.

The interactions of typical spoilage causing microorganisms (lactic acid bacteria, coliforms, Pseudomonads, Brochothrix thermosphacta, Salmonella, yeasts) growing on sliced pork shoulder were investigated. Interaction coefficients (α) acquired from the steady-state equation of the modified Lotka-Volterra model were used to describe the antagonistic activities of each pair of microorganisms. Yeasts and lactic acid bacteria showed greater effects on Coliforms, Pseudomonads, Brochothrix thermosphacta and Salmonella than vice versa (α12<α21), and yeasts had high antimicrobial activity on lactic acid bacteria (α12(0.043)<α21(19.491)). The last four microorganisms showed little antagonistic activity on others.

Effect of ozone on the quality of fresh-cut broccoli was evaluated. Results indicated that ozone treatment was effective in controlling the microbes in broccolis, lowering enzyme activity, maintaining ascorbic acid level of broccolis, decomposing chlorophyll, but decreasing reducing sugar. The optimum effect of preservation of fresh-cut broccoli appeared to be the treatment of water ozonated to a 2.40 ×10-6 of concentration, with which the microbial population was lowered 1 lgCFU/g, the enzyme activity lowered 40%, but the chlorophyll content increased much higher than the control.

The aims of this paper are to provide a selective review of the interactions between food and gastrointestinal mucosa, TLRs, cytokine system, and immunosystem. More and more research data showed that a few food proteins, peptides, fats, oligosaccharides and other biochemicals can induce or suppress one kind of both pro- and anti-inflammatory cytokines, which are in turn to control innate, adaptive immnnosystems, neurophysiology and metabolic networks. More and more strong evidence showed that the relationship and balance between pro- and anti-inflammatory cytokines are seem to be very similar to those of the Chinese“ Yin”“-negative, or-” and“ Yang”-“ positive, or +”. Chinese people have classified food and herb medicines according to their experience of their positive or negative roles, and also believed that one can modulate his health by controlling the balance of Yin (-) and Yang (+) of food and herb medicine’s intake. So a theoretical model is induced in this paper to explicate the interactions of food and cytokine system and in turn the immunosystem and then the body health.

 Staphylococcus aureus is one of the most important pathogens in our daily lives. The traditional detection methods which include selective cultures and biochemical assay are often taking a long time with less sensitivity, so it indeed could not meet the demand of modern food safety requirement. The PCR technology has been introduced for the pathogens detection these years and many target genes required including the genes of various toxins,engymes,drug resistance species and some specific species. This article concludes the genes frequently used in the PCR detection and the application of multiplex PCR and real-time PCR technologyu pdated.

China is now faced with serious problems in food safety, which is showed as follows: environmental pollution is severe in producing areas; food producing and processing level stays at a lower stage; there is still a long way to go in standard and technology of food safety compared with developed countries; illegal activities are widely and commonly seen with illegal measures taken in malicious, harmful and various ways; counterfeit and inferior food is greatly detrimental to the consumers’ health, causing a reduction of their confidence in food safety; and economic development is negatively impacted due to impeded export of food. The reasons of severe situation above lie in five aspects. First, current food safety legal system has not been constructed with the purpose of accomplishing food safety. Second, the legal system emphasizes "hard law" that is character- ized by punishment while neglects "soft law" characterized by program, policy and principle. Third, the public management of the central government of people has not fully functioned according to law and regulation. Fourth, the food safety supervision departments exercise their function in an intersected and conflicted way. Finally, the food safety standard is not accurately defined, nor the nature or grade of mandatory standard. To perfect the legal system of food safety in China, we should promulgate fundamental law of food safety, check up and improve current food safety supervision laws, and establish dynamic and harmonized mechanisms among separate supervising departments, and between different local governments as well as between central and local authorities.