This paper reported that ultrasonic treatment could be used to prepare soluble aggregates of commercial soy protein isolates (SPI). SE-HPLC and SDS-PAGE analyses showed that ultrasonic treatment could make un-soluble components of commercial SPI transform into“ soluble aggregates”, which originally contained most un-soluble basic subunits of glycinin and a majority ofβ-conglycinin. Compared with the SPI dispersions untreated with ultrasonic, the treated dispersions show higher thermal stability and gelling properties. These results can provide some guide for the application of commercial SPI in food industry.

The glass transition temperatures (Tgs) of four kinds of starches with different water content are measured with the dilatometer. Plastification effect of the water and its mechanism are both studied based on the experimental results. A quantitative expression relating the Tg with the water content is obtained, which is a base for predicting the Tg and determining the processing and storage conditions of starch.

 Eighteen samples were divided into two groups (low drip loss and high drip loss) with cluster analysis. Water holding capacity and L* value were significantly different among groups. However, there was no significant difference in a* value and tenderness. Protein denaturation of the meat sample was analyzed by differential scanning calorimetry (DSC). The results showed that the pronounced denaturation of myosin and sarcoplasmic protein in meat from the high drip loss group is found greater than the low drip loss group. DSC analysis is more sensitive to protein denaturation than the method of determining protein solubility. Water holding capacity is significantly negative correlated with denaturation of myosin and sarcoplasmic protein in pork (r=-0.56, p<0.05).

Yak milk casein was hydrolyzed by six commercially available proteases whereas, the hydrolysates were assayed for the inhibitory activity of angiotensin-I converting enzyme (ACE). Based on the results of the ACE inhibitory activity, the protein hydrolysis degree and the protein recovery, the protease C is chosen to produce ACE inhibitory peptides from yak milk casein.

 Flavor study of different grades Jinhua ham was carried out under a SPME (solid phase microextraction)-GC/MS system, with Biceps femoris as samples that were taken out randomly from 5 Jinhua hams of different grades. Results showed that 116 flavors were detected in four grades hams, where as 84 flavors were detected in grade 1 Jinhua ham, while 84 in grade 2, 83 in grade 3, and 92 in grade 4, respectively. The flavor compounds could be clustered in the following chemical families: alkanes and alkenes, aromatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids, esters, terpenes, oxygenous hetero- cycle compounds, nitrogenous compounds, sulphur compounds, amides and amines. Results of the principal component analysis showed that the first principal component was determined by butanoic acid, 3-methyl butanoic acid, phenol, propanoic acid and butanoic acid ethyl ester and the second was determined by hexanal, pentanal, 3-methyl butanal, 2-methyl butanal, 1-octen-3- ol, acetone and 2,3-butanediol. The first and second principal component explained 71.6% and 20.5% of the total variance of flavors in different grades Jinhua hams respectively. According to the generation pathway of flavors, it can be said that microorganism is the most important fact or affecting the product grade.

The paper explores the static equilibrium adsorption and adsorbent kinetic properties of methamidophos, patulin and brown substance in apple juice on adsorbent resin under coexistent conditions. Both langmuir equation and Freundlich equation have been used to fit test data. The adsorptive mechanism and the exterior factors affecting adsorption have also been discussed.

The reaction kinetics model for hydrolysis of the ethyl lactate into lactic acid at the temperature of 368～353K had been investigated in the batch reactor experimentally with least squares method to be employed to regress the parameters of the equation. The significance of the model was tested by residual test, F test and Arrhenius test. The results showed that the residual of the model distributes reasonably and the parameters are regressed significantly. The model can express the characteristics of ther eaction.

 In this paper, the adsorption of cholesterol onto Potato Dietary Fiber (PDF) in ethanol was studied. The results indicated that the optimal adsorption concentration for cholesterol was 60 to 100μg/ml to 0.5 to 1.0g PDF after30 minters later, low temperature was beneficial to the adsorption, the mechanism was physical adsorption, kinetics study showed that the adsorption of PDF for Cholesterol was agreement with Freundlich equation. In conclusion, PDF has ability of adsorbed Cholesterol and may be used adsorption for Cholesterol to human body.

Compound films of chitosan/cassava starch/gelatin with glycerol as plasticizer were prepared to assay the mechanical properties, water vapor permeability and gas barrier properties of these films. The results showed that the effects of cassava starch, gelatin, and glycerol and their interaction on the strength properties of blend films were obvious favorable filming experiments in mango fruits indicated this compoand coating has good preserving properties. The edible films and coating from chitosan/cassava starch/gelatin could be prosperous potential application to the conservation of fresh or minimally processed fruits and vegetables.

The rate of starch digestibility and the enzymatic resistivity was evaluated in some cross-linked tapioca starch in terms of in vitro model and the effect of cross-linking on the reactivity of tapioca starch by enzyme were discussed. The results showed that the starch digestion rate by salivary α-amylase is decreased as the degree of cross-linking increased. High cross- linking degree of starch granules decreased the digestion rate. However, low cross-linked reaction increased the rate of starch granule but had little effect on its pastes. Moreover, the influence of cross-linked with POCl3 on the enzymatic resistivity was revealed by using the Megazyme total starch assay kit. The decrease in enzyme hydrolysis after cross-linking was higher as cross-linking degree increased and the amount of total resistant starch increased. These decreases were higher in high cross-linked tapioca starch where granular structure became non-crystallized. But for the retrograded cross-linked tapioca starch, the percentage of enzyme hydrolysis increased with the increase of cross-linking degree until 1.71×10-2 and then decreased. It is concluded that the sensitivity of starch granules to enzyme and their reactivity can be regulated by controlling the degree of cross-linking(DC), which is likely to affect the nutritional characteristics of tapioca starch.

The purification and analysis methods were studied for lipase-catalyzed synthesis of lauroyl mannoses. The qualitative analysis conditions for the thin layer chromatography (TLC) were confirmed: 3μl of the reaction mixture were applied to silica gel G plates, while hexane-ethyl acetate (1:1, V/V) was used as mobile phase. The reaction mixture was detected by spraying with 5% of sulfuric acid in ethanol and heated at 120℃ for 20min. Then, the conditions of TLC were applied to silica gel column chromatography for separating and purifying the lauroyl mannoses: 5ml of the reaction mixture are applied to silica gel column (60～100mesh) while hexane-ethyl acetate (1:1,V/V) is used as mobile phase. The flow rate is 18ml/h and the eluent of 1tube/10min is collected and detected with TLC. The purified products of the lauroyl mannoses synthesized in acetone are analyzed by MS, and the products are identified to be mono- and two kinds of dilauroyl mannoses. The products synthesized in acetonitrile are identified with HPLC-MS as mono-, di-, and trilauroyl mannose, respectively.

By using superoxide radical system, hydroxyl radical system, H2O2 radical system and DPPH system ,the antioxidation activities of cassia seed water extract were studied and compared with VC. The results showed: cassia seed water extract has better scavenging effect in superoxide radical system, hydroxyl radical system and H2O2 radical system and its scavenging capacity is stronger than VC. It shows better scavenging effect to DPPH with scavenging capacity parallel to VC. Cassia seed water extract is a good sort of natural radical scavenger.

During freeze-drying phase Lactobacillus cell membrane could be damaged due to protein change. In this study two pretreatment methods were used to improve survival status during freeze drying. The results afford a new idea to improve the survivalr ateso fL actoloacillusd uringf reeze-drying.

Haze-active protein extracted from apple juice concentrate, tannin acid that would affect haze formation so was added to a systematic study was carried out in a model system. Effects of polyphenol and protein on apple juice haze were investigated in the model system with a response surface method. The results showed that haze increased as the tannin acid concentration increased. While the protein concentration increased, the haze at first increased, then declined. The maximum haze occurred as the protein concentration was 25mg/L.

Properties and extractions of the red pigment in the peels of Prunus persica Var.nectarina(Ait)Maxim wereinvestigated. Results showed that good yield of pigment can be obtained by 50% C2H5OH solution of pH1 at 50℃ for 40min with the solid-liquid ratio 1:30 (g:ml). The Prunus persica Var.nectarina(Ait)Maxim red pigment is classified to anthocyanins, soluble in water, for which pH shows significant effect on the hues of pigment. The pigment has good light and heat resistance under 80℃. Metallic ions Na+, Ca2+, Zn2+, A13+ or Cu2+ have no effect on the hues of pigment, but Fe3+ or Pb2+ have severe disadvantageous effect. This kind of pigment has better enduring capability against reducing agent, but it has less resisting capability against oxidizing agent. Addition of glucose or sucrose shows no effect on the pigment.

In this article, three in vitro measuring methods were used, including FRAP, DPPH and the bleaching of β-carotene- sub-oleic acid method, so as to study the antixidative activities of 30 plants samples comprehensively. H2O and 80% ethanol were considered as the extracting agents of the plants while the trolox as the positive control. The results showed that the antixidative activity of Chinese gall is the strongest.

 The adsorption behavior of apple juice patulin with eight kinds of macroreticular adsorption resins was investigatedin the work. The optimum kinds of macroreticular adsorption resins were selected. The isotherm of LSA-800B macroreticular adsorption resin and its static and dynamic kinetics were both studied, and the optimum parameters of adsorption were procured. It was shown that the equilibrium time of LSA-800B macroreticular adsorption resin for patulin was 3h. The isotherm of LSA-800B macroreticular adsorption resin at 20℃ could be described by Freundlich isotherm. The flow rate, temperature and concentration of patulin in apple juice affected very much the kinetic curves of LSA-800B macroreticular adsorption resin to patulin. The optimum conditions were: 4BV/h and 50℃.

The pressure, feed-in temperature and passes were believed to be the major factors for sterilization of Instantaneous High Pressure(IHP) through the studies of the effects of external factors on Bacillus subtilis of Instantaneous High Pressure inactivation.The Response Surface Methodology (RSM) was employed to establish the model of Instantaneous High Pressure inactivation Bacillus subtilis. The model is proved feasible.

The binding capacity of Zn2+ and Mg2+ with diet fiber and extensin from the soybean dregs and carrot roots was studied in this article. The results are as follow: the maximal binding capacity of Zn2+ and Mg2+ with dietary fiber from soybean dregs is 1087μg/g and 687μg/g at pH5.0, respectively; that of Zn2+ and Mg2+ with extensin from soybean dregs 204μg/g and 147μg/g at pH5.0, respectively; that of Zn2+ and Mg2+ with dietary fiber from carrot roots 1112μg/g and 392μg/g at pH5.0, respectively; and that of Zn2+ and Mg2+ with extensin from carrot roots 124μg/g and 176μg/g at pH5.0, respectively.

Bacillus subtilis fmbR is found to produce antimicrobial substance, which has exhibited significant inhibitory effect on Gram-positive bacteria and Gram-negative bacteria. In the paper, the stability of the antimicrobial substance on temperature, pH and three proteinases (trypsin, chymotrypsin and pepsin) was studied. The results showed that the antimicrobial substance is very stable within the tested range from 20℃ to 120℃ under pH7.0. In addition, the antimicrobial substance show no change from pH2.0～12.0 under 20℃. With regard to the three proteinases, the results indicated that the antimicrobial substance is sensitive to trypsin and chymotrypsin, but it is very stable to pepsin.

L. delbrueckii subsp. bulgaricus ZLB was irradiated for 60s with UV (lethal effect was about 99%), and mid-cultivated and counterselected with penicillin. After the spread cultivation, forty strains that grew slowly were cultured in RSM (Reconstituted Skimmed Milk). Twelve strains which coagulated RSM were stored at 12℃, and a mutant (ZU05), with the slowest lactic acid producing rate, was selected for further use. ZU05 produced the same amount of lactic acid as the parent strain at 42℃. However, during the storage at 12℃. It is significantly different between ZU05 and ZLB in their lactic acid producing capability (p<0.01), and the postacidification of ZU05 was delayed four days. Also, the sensitivity to streptomycin of ZU05 was different with ZLB, and ZU05 could be genetically stable.

The extraction of Gardenia (Gardenia jasminoides Ellis) yellow pigment was purified and concentrated by microfiltration and nanofiltration. According to the effects of different membranes and transmembrane pressures on permeate flux and quality, ceramic membrane with pore size 200nm and transmembrane pressure of 0.125MPa was optimal for microfiltration of Gardenia yellow extraction. Then the permeate was three times its original concentration by nanofiltration under transmem- brane pressure of 1.5 MPa.

Microflora of typical samples taken in different stages of fermentation for the long- ripened Douchiba (DCB), a traditional soy-fermented appetizer produced by unique methods in Qinxie and Dafan (two counties in West China’s Guizhou), were isolated and identified. The results indicated that Qinxie’s DCB is a bacteria-fermented product dominated by B. pantothenticus, B. alvei and B. firmus, but Dafan’s DCB is a mould- and bacteria-fermented product coexisting with M. javanicus Wehmer, M.rouxians (Calmette) Wehmer, M.racemosus Fres., B. firmus and Gram-positive asporogenous Bacilili. Simultaneously, coccus (Stophylococcus or Pediococcus) and yeast (Hansenula anomala H.et p.sydow var.amomala) propagate prosperously during ripening of DCB from the two locations, which may gift the long- ripened Douchiba special flavors and nutritions.

The optimum processing conditions of agrocybe aegerita yoghurt are obtained through the orthogonal experiment, with agrocybe aegerita and skim milk as main materials, sugar and stabilizer as auxiliary materials, and fermented with Lactobacillus acidopilus and Streptococcus thermophilus. The best recipe of this product is 3.0% agrocybe aegerita extract +10.0% skim milk + 6.0%sugar + 0.10% gelatin. The best fermentation condition is 3% inoculum size, 42℃ and 260min. The yoghurt has rich nutrition, delicious agrocybe aegerita and yoghurt flavours.

The test researched on a new kind of Pudding Tofu made by the fermentation of the lactic bacteria and the adding of GDL and CaCl2. This new product has a tender texture, rich nourishment, and special soybean flavor. The optimum conditions of fermentation techniques by using orthogonal design, are: fermentation temperature 40℃, fermentation time 5h, fermented with 4% inoculum size. The results showed that the optimum application parameters of the GDL and CaCl2 are 0.2% and 0.05% respectively.

Eucommia seed oil was obtained with SC-CO2 (supercritical CO2) and microwave. The optimum conditions of the microwave extraction were obtained by orthogonal experiment as follows: cyclohexane solvent, the ratio of solvent to material 5.0, the microwave power 700W, radiation time 50s, radiation times 8 and the material particle size 40 mesh. The orthogonal experiment was used to optimize the SC-CO2 extraction conditions, and the optimum conditions were determined: the extraction pressure 35MPa, the extraction temperature 45℃, the separation temperature 30℃, the extraction time 70 min, the material particle size 40 mesh and the CO2 flow rate 25～30kg/h. The yield of oil obtained by SC-CO2 and microwave is 27.76%and 27.07%, respectively. The yield and quality of eucommia seed oil with different extraction methods were compared. Results show that extraction time of microwave is shorter than SC-CO2, while the quality of eucommia seed oil by SC-CO2 is better than microwave. So the SC-CO2 extraction is better technique of extracting oil from eucommia seed.

The content of unsaturared fatty acid in hazelnut oil is approximately 95.2%. It is easy to be oxidated and be spoil. The microencapsulated technology was adopt to make the liquid hazelnut oil into solid powder in this study. The results indicated that the optimum parameters about microencapsulated hazelnut oil techniques were as that: the frequency of homogenizing was 3, homogenizing pressure was 40MPa, feed temperature was about 40℃ to 50℃, temperatures of inlet wind and outlet wind were 180℃ and 90℃, respectively. The microencapsulating efficiency of hazelnut oil was about 87% on the condition above. The preparation of hazelnut oil showed milkiness in colour, and the content of moisture, the density and solubility were about 2.53%, 0.71g/cm3 and 97.1%, respectively.

The crosslinking-carboxymethyl double modified glucan(CCMG)was prepared by the yeast glucan with the reaction of chloroacetic acid and epichlorohydrin in presence of alkaline. The optimal reaction conditions were determined by a single- factorial experiment and orthogonal experiment with the index of degree of substitution (DS). The results indicated that the optimum conditions are as follows: reaction temperature 50℃, reaction time 5h , chloroacetic acid 3.0g and NaOH 50%.The DS is about 0.5 under these conditions. Compared with β-D-glucan, CCMG showed a very good efficacy on the adsorption of ZEA. Its affinity to ZEA is up to 18.643μg/mg CCMG, which is greater than that of β-D-glucan with only 2.296μg/mg.

 The research compared the capacity of biosorption in Zn2+ of the live Spirulina with that of the dead Spirulina and powdery Spirulina. The effects of different pH and concentration of Zn2+ and Spirulina on the biosorption of the powdery Spirulina for Zn2+ were also studied. The results showed that the capacity of biosorption in Zn2+ of powdery Spirulina is higher than that of the live and dead Spirulina. The highest biosorption of powdery Spirulina in Zn2+ is 50% when the concentration of Zn2+ is 0.06g/L and powdery Spirulina 1g/L in liquor at pH6. This research establish an academic basis for heightening the nutritional value and the economic value of Spirulina platensis.

The optimum enzymatic hydrolysis parameters were determined by single-factor test and response surface analysis. It was shown that the optimum hydrolytic conditions for preparing wheat germ antioxidant peptide by protease Proleather FG- F were: [S]5.00%, [E]/[S]4.90%～5.05%, pH9.5, temperature 53.30～54.50℃, and time 3.8h. Furthermore, wheat germ peptide prepared on these conditions showed that the strong scavenging activities of DPPH radical and the superoxide anion-radical could reach the scavenging rate as 59.55% and 56.38%, respectively.

Preparing the Angiotensin Converting Enzyme (ACE) inhibitory peptides fermented by probiotic has become a new hot pot in recent years, and it was significant to the development of the functional food market. Proteolytic activity of Lactobacillus helveticus was studied in this article and the ACE-inhibitory activity of the products was also researched. It showed that the products harvested in the period of logarithm growth have better performance. After 16h fermentation, the ACE -inhibitory activity reached to 44.17% and cell count was 107CFU/ml in the products. The ACE-inhibitory activity of the product ultrafiltratedby 10000D molecular weight membrane is 2.5 times higher than is the product that not ultrafiltrated. The IC50 reaches to 19.63μg/ml. Finally two methods of dryness are studied, one is spray- dry and the other is freez- dry. ACE-inhibitory activity of the products is not affected by these two methods. Output of the product made by the freeze-dried method is higher: it reaches to 106.08g/L, and IC50 of the product is 50.28μg/ml.

Ginger flavor was extracted from ginger powder respectively with supercritical carbon dioxide fluid, ethanol and acetone in this study. The results showed that: ethanol can acquire an extraction rate of 7.5167%, which is higher than the other two methods distinctively. However, when comparing the gingerol content, the method of supercritical carbon dioxide fluid yield reaches to 0.7155%, higher than the other two methods evidently.

The dried powders of marigold flower were extracted by hexane for a few times until the extract was colorless. After filtration, the extract was collected and concentrated by a rotary evaporator until its total carotenoid amount (TCA) was 5% (W/ V). The concentrate was saponified by the addition of an equal volume of 10% (W/V) KOH-EtOH. This reaction usually took more than 12 hours at room temperature with stirring and N2 filling. The product of saponification was isolated by a liquid-liquid phase separation with the upper phase of di-ether and the lower phase of 2% (W/V) NaCl solution. The ether phase was washedby the NaCl solution for many time until its pH was 7. The ether phase was then evaporated to remove di-ether and water. The TCA and carotenoid composition (CC) assessments of final concentrate were performed. A mass spectroscopy of lutein fraction was undertaken to support its identification by HPLC.

The chemical constituents of huyou peel extract were separated and characterized with column chromatogram, HPLC- MS spectroscopy and nuclear magnetic resonance spectroscopy. The results showed that the two flavonones first isolated and identified from huyou peel extract were: compound 1-5,4’-dihydroxy flavonones-7-O- glucoside and compound 2-5,3’- dihydroxy-4’-methoxy flavonone-7-O-glucoside. The two flavonones are first discovered in peel of Citrus Changshan-huyou.

The verification method and standard were studied to be used for identification whether food was irradiated or not with thermoluminescent dosemeter (TLD). After the mineral materials were isolated from the samples, its peak area integral G 1 of the thermoluminescent curve was measured by TLD. Then the mineral materials were irradiated by at dose of 1kGy, and its peak area integral G2 of the thermoluminescen curve was also measured. The ratio of G1/G2 was calculated as criteria whether the sample had already irradiated or not. Eighty five samples from six classes of food which are allowed to be irradiated in China were tested, and concluded that when G1/G2≥0.10, the sample was verified as having been irradiated, while G1/G2<0.10, the samplewas verified as having not been irradiated.

A determination method of chlorogenic acid by high performance liquid chromtograph and photodiode array detector was established. The factors such as: the chromatographic column, SymmetrySheild RP18 (3.9×300mm, 5μm), the water- methanol-acetic acid (88:12:1.2, V/V) mobile phase with 1.0ml/min flow rate, the detected wavelength (326nm), and the column temperature(25℃) were adopted. The calibration curve of chlorogenic acid was linear under the content of 2.24 ～11.2μg, with the correlation coefficient 0.9993. The method is simple, accurate and of wider linear range. The method can be adapted to control the quality of material and products that contain chlorogenic acid.

 Colorimetric determination of triterpenoid saponin in luohanguo was investigated in the present work. Experimental results revealed that the optimal condition was determined when vanillin-perchloric acid served as a corloring reagent. Added samples were warmed up for drying up. 0.2ml of freshly prepared 5% vanillin in acetic solution and 0.8ml of perchloric acid was then added the mixture was warmed up in a water bath at 60℃ for 15min. After cooling down and well shaken, samples were measured colorimetrically atλ=595nm. This colormetric assay is simple, sensitive and relatively precise.

 This article assayed the moistures of three solid foods with both GB/T5009.3-2003 and infrared method. The results showed that the infrared method takes less time and easier to handle with no significant diversity incomparison with drying oven method at (105±2)℃, (3+1)h.

In order to find an effective method to assay honey quality, honey amylase is chosen to be tested in this paper. It was found that there are differences between natural honey and industrial amylase by comparing their zymograms via polypropylene acylamine gel electrophoresis. Therefore, amylase isozyme electrophoresis can be used to detect the quality of honey and adulterant.

Volatile oils of 12 representative oil samples of Citrus medica L.var. Sarcodactylis (Noot) Swingles were systematically studied. The bergamots slurries were extracted by steam distillation to get volatile oils, which were analyzed on GS/MS and elucidated by the Nist2.0 MS data. Constituents of oils were analyzed qualitatively and quantitatively. Twenty-seven kinds of chemical compositions were obtained. Among them the majority were limonene and γ-terpinene. Of all the bergamots studied, number X gives the highest volatile oil content (1.49%). They all have the same constituents with limonene and γ-terpinene as the main component. But the contents of constituents were different.

The paper studied the determination of trace lead in vinegar by flow injection hydride generation-atomic absorption spectrometry. It also studied the effects which the solution concentration of oxidizer, hydrochloric acid, potassium borohydride and the airflow applied to the sample determination. It determined the optimum experiment conditions. When Pb2+ is between 0 and 0. 12mg/L, good linear relation is formed. The rate of Pb2+ reclamation is from 96% to 105% and the detection limit 0.32μg/L. This method is simple, quick and sensitive. It has a satisfactory result in sample assaying.

Indirect determination of allici by anodic stripping voltammetry(ASV) in garlic sample was described. In the medium of 50% alcohol(V/V, pH5～6), allicin was oxided into SO42- with oxidizing agent HNO3, and after precipitation of PbSO4, the surplus amount of Pb2+ in the solution was determined by ASV in an electrochemical analysis instrument. It was used for real sample analyses. The results showed that the content of allicin in garlic is 0.38%, the relative standard derivation (RSD, n=6) is 1.42%～2.39%.This method is also faster and more accurate compared with gravimetric method, is fit for real samplea nalyses.

In this article, the suspension sampling technique applied to flame atomic absorption spectrometry was successfully used to determine calcium, iron in lotus root flour.The flour was suspended in agarsol and made into suspension.Choice of suspension agent and elimination of interference were studied.The test solution was injected into air-acetylene flame to deter- mine calcium and iron by standard addition method.This method is convenient rapid and accurate.

A method for the determination of phoxim in garlic was established with HPLC. Residues of phoxim were extracted from sample with acetonitrile.Chromatography was performed on a RP-C18 column with DAD detector and the external standard method was used.The detection limit of phoxim is 0.02mg/kg in the garlic sample and the recoveries are greater than 76%, RSD was less than 4%.

The way of one-time-made mode and once more intensification was used in studying the regulating effect of GAP on immunosuppressive model mice induced by Cyclophosphamide (CTX). In the experiments, viscera, T lymphocyte and B lymphocyte proliferation, the cytotoxicity of NK cells, activity of IL-2, SOD activity, GSH-Px activity, MDA content in serum, number of nucleated cells, DNA content in marrow, and blood picture in mice were determined. Results showed that GAP enhances immunoregulation, promotes recuperating of hemopoiesis and increases antioxidative function of model mice.

Purpose: To investigate the immunoregulation effect of polysaccharides from sweet potato vines (PSPV). Methods: By using carbon particle clearance test, study the nonspecific immunological function of (PSPV) on normal and immunosuppression mice. By using the hemolysin test, study the specific humoral immunological effect of PSPV on normal mice. Results: The carbon particle clearance index and phagocytic index of normal and immunosuppression mice are increased by giving PSPV to the mice. HPSPV, 800mg/kg dose, has remarkably significant effect on HC50. Conclusions: PSPV has potent enhancement effects on non-specific and specific humoral immunity function of mice.

Using hepatocarcinoma H22 tumor-bearing mice as model, the inhihifion effect of soyasaponin fraction (SSⅡ) on hepatocarcinoma H22 mice was observed at dosages of 10, 20 and 30mg/kg/day by systematically studying the H22 tumor inhibition rate, cellular immunity and antioxidant level. In this study, SSⅡinhibited the growth of transplanted hepatocarcinoma H22, increased the DTH response, promoted the proliferation of T lymphocyte and NK cell activity significantly, improved the superoxide dismutase (SOD) activity and decreased the malondialdehyde (MDA) content significantly. The mechanism of SSⅡ about antitumor inhibition might be the enhancing of the cellular immune function and the improving of the antioxidant capability in H22 tumor-bearing mice.

This study was designed to assay whether the carotenoids-lutein and zeaxanthin extracts from corn gluten meal could induce the oral cavity cancer KB cell apoptosis and illustrate the possible molecular or biology mechanism. This paper adopted single-cell gel electrophoresis (SCGE),DNA electrophoresis and flow cytometric (FCM) technique to observe the apoptosis of the cell line KB under the influence of lutein and zeaxanthin. After cells were treated with the medium containing 40 and 60μmol/L lutein or 30 and 40μmol/L zeaxanthin for 48 and 72h respectively, many cardinal apoptosis features were observed: single cell gel electrophoresis (SCGE) and DNA electrophoresis assay displayed that lutein and zeaxanthin could induce the breakage of DNA strand of KB cell; While cell cycle analysised by FCM revealed selectively the block cell cycle progression from G1 phase to S phase; and in comparison with the blank group, the expression of bcl-2 gene was low, while that of the p53 and bax genes was high. This paper suggested that the carotenoids-lutein and zeaxanthin existed corn gluten meal has the potential function of induce KB cells apoptosis.

Objective: Study on the effects of Prunella vulgaris L. extracts (PVE) on blood glucose、blood lipid in ICR diabetic mice. Methods: Diabetic models were induced by the i.v. injection of strepotozotocin (STZ) in ICR mice, and were divided into different groups, which were given 8g/kg PVE, 4g/kg PVE, glibenclamide or normal water respectively. Blood glucose, TC, TG, HDL-C, LDL-C and food, water intake and body weight were assaged. Result: After 28d drug administration, symptoms of diabetic mice fed PVE were alleviated obviously. PVE can decrease water, food intake of diabetic mice, and increase their body weight. High dose of PVE lowered the level of blood glucose by 9.7%, and two doses of PVE lowered the levels of TC, TG and LDL- C, but increased the level of HDL-C remarkably. PVE can have the potential hypoglycemic effect and alleviate the diabetic symptoms on diabetic mice.

The food safety of transgenic cottonseed and their effects on the antioxidant system of rat were examined. There was no mortality in the study and all animals appeared healthy. The results showed that there are no significant differences in weight gain and feed intake, blood biochemical indices and organs weights between rats consuming transgenic cottonseed and conventional cottonseed diet as control. All rats appear normal in anatomy and histopathology. Similarly, there are no significant differences in antioxidant enzyme activity among groups. The results of numerous analytical measurement demonstrated that the transgenic cottonseed is nutritionally equivalent to the conventional one.

The gray mold from garlic was isolated from the stored garlic at 0℃ refrigerated and purified. 16 bacteria strains were isolated from the surface of some healthy garlics. 4 of them exhibited inhibitory activity to garlic gray mold by the method of dish screening(in vitro). The results showed that the 4 antagonists have 63.5%, 47.6%, 41.3% and 38.1% control effect to gray mold ind ishr espectively.

The results showed as follows: After the fresh vegetable soybean was heating in 92～100℃ water for 80～100 seconds, it kept pod and grain emerald green, lost fat oxidase activity, and tasted nicely with no bean smell. Hence heating in 92～ 100℃ water for 80 seconds, cooling in three 0, 5 and 10℃ water respectively ,then freezed at -18℃,there is no significant difference on the contents of crude protein and fat of dry vegetable soybean between different heating and cooling temperature.

The effects of chlorine dioxide gas treatment on endogenous hormones contents of ABA, IAA and GA3 of Red Globe grape berry during storage were studied in this paper. The conclusion indicated that 20mg/L and 40mg/L chlorine dioxide treatments are favorable to keeping the contents of IAA and GA3, which benefit to grape storage. On the contrary, the content of ABA that would promote senescence and falloff is less than that of the control, while the ratio of IAA to ABA is higher than that of control.

Storage quality and diseases of honey dew melon were studied under different temperatures. The results showed that the optimum storage temperature for honey dew fruits is 9～10℃ which will bring about good marketing quality and control on disease pathogen of honey dew fruits. Honey dew fruits stored at 4～5℃ suffered chilling injury showed shortened storage life mainly due to combined infection of fungi. High storage temperature of 19～20℃ promoted disease development and quality worsening of honey dew.

 The changes of some enzyme activity of ’Tongbai Jujube’ (Zizyphus Jujuba Mill.)during the Controlled Atmosphere (CA) storage (11% O2、0% CO2) were studied. The result showed that the amylase activity was not affected by CA storage, but PG activity was much lower than cold storage (CK). The PPO activity of CA storage was higher CK, which means has the possibility of inducing pulp brown. The activity of SOD, POD and CAT were preserved at high level, so that CA storage could prolong the storage period.

Fresh raw pork was treated with natural preservative solution made of recombinant bovine lactoferrin N-terminal peptide, Nisin and lactic acid. Raw pork were dipped in peptide, Nisin and lactic acid with concentration 1% respectively, then vacuum-packaged and placed at 4℃, to assay microbial count, TBA value, pH value, Hunter a* and sensory value respectively. Results presented that the recombinant bovine lactoferrin N-terminal peptide shows better antimicrobial activity than the Nisinand close to the result of lactic acid treatment. The pork can be kept well up to 19d at 4℃.

Nitrite content variation and nitrite formation mechanics of the vegetables, respectively stored in different room- temperatures, low temperatures and natural fermentations, are studied in this paper. And the test materials are varieties of Chinese cabbage, cabbage and white radish. The results show that the nitrite peaks appear in the initial stage (3days storge) in the three kinds of storage methods. The main reasons for nitrite peak formation of the varied treatments are different. When vegetables were plucked, their nitrate reductase activity increased. So the main reason for nitrite peak formation of vegetables stored in room-temperature and low temperature, is the reduction of nitrate into nitrite by vegetable’s nitrate reductase, where, nitite peak formation was caused by microorganisms in the course of fermentation. This peak value is much higher than that of the two other treatments in excesse of the ADI value established by FAO/WHO. But the nitrite content is in the safety edible range in the anaphasic stage (in the latter stage of storage 8 dags latter). The nitrite content value of the vegetables stored in room- temperature and low temperature is lower ADI value, so the vegetables are edibly safe.

Bovine lactoferrin and lactoferricin the hydrolysate of lactoferrin have various biological functions . The methods to produce, fractionate and purify the lactoferrin and lactoferricin were summarized, and the application status that lactoferrin and lactoferricin was used as food preservative, anti-oxidant, nutrition strengthening substance, immunopotentiator and immunomodulator was introduced . The prospect of lactoferrin and lactoferricin production was forecasted in our country.

 China has some strong advantages about soybean industry, especially, the green soybean, the high-oil soybean, and the high-production soybean showing very strong advantages. We should find the factors that would affect strongly the soybean development by using the native advantages and the restructure of those resources, while promoting the structure of soybean commodities, and cultivating the new kinds of soybean and developing the new technology of production. By using the knowledgeof statistics, the relationship of the inter-factors can be realized.

In narrow sense,“ food sanitary”means that food is clean , not contaminated by pathogenic bacteria, and cannot lead to illness“.Food safety”means that food and the products related to food do not contain actual or potential harm, and that methods and measures have already been taken to maintain food safe. In contrast to“ food sanitary”,“ food safety” stresses more on reality, complement, exactness of food label, emphasizes more on the regulation of authentication and trade mark, pays more attention to methods of food eating, and concerns the differences among eaters more. Also, they differ rather obviously in public administration.“ Food quality”, a definition of“ degree”, means the degree of food quality, including both high-class food and low-grade food. Bu“tfood safety”is an“ absolute” definition, meaning that there is no acute or chronic danger in the food.“ Food sanitary” is also an“ absolute” definition. The opinion held in this paper is that we should discriminate the three definitions on the occasions of drafting the Food Safety Law and of amending the Standardizing Law and the Food Sanitary Law.

 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.

 Food safety has been paid much attention to all over the world since people are nowadays concerned very much of their own health. Migration of chemical substances from plastic packaging materials into food causes problem of food safety. FDA and European Commission have carried out lots of theoretical and experimental researches on migration. This paper reviews and analyzes food simulants applied on migration testing of chemical substances from packaging material and its selection methods.