The inclusion complex of 1-methylcyclopropene with β-cyclodextrin was prepared and characterized with X-ray powder diffraction and IR absorption spectrometry. The differences of the inclusion complex were compared in spectral characteristics, which confirmed the formation of the inclusion complex. The thermal decomposition kinetics of β-cyclodextrin and 1-methylcyclopropene inclusion complex has been studied with non-isothermal thermogravimetry. The experimental results showed that the reaction order of thermal decomposition ofβ-cyclodextrin and 1-methylcyclopropene is less than one. The average activation energies of the thermal decomposition calculated with Ozawa(Ⅰ) method and Reich method are 101.06kJ/mol and 100.71kJ/mol respectively. The small value of Ea showed that there are no strong chemical interactions between β-CD and 1- MCP. This is consistent with the reports that the stable energy of inclusion complexes of β-CD with weakly polar guest molecules is mainly Van der Waals interaction.

The changes of pH,organic acids,volatile flavor and microbial counts were studied on Tibetan kefir fermentation.Samples were collected at 0,4,8,12,16 and 20h of fermentation respectively.Lactic,acetic and citric acids were analyzed by HPLC.Ethanol,diacetyl,acetaldehyde and acetone were monitored with GC.The results showed that the content of lactic and acetic acids is increasing during fermentation.The production of lactic acid is 20 times more than acetic acid at 4 h,and 9～12 times at the end of fermentation,reaching respectively 8.56g/L(TK1)and 7.73g/L(TK2),while the acetic acid reaches 0.71g/L(TK1)and 0.81g/L(TK2)respectively.The concentration of citric acid gradually decreases with fermentation time.Among volatile flavors,ethanol is produced most,reaching 3134mg/L(TK1)and 4994mg/L(TK2)respectively at the end of fermentation.The production of diacetyl and acetaldehyde is higher than common yoghourt,with the concentration reaching 62.4mg/L(TK1)and 37.8mg/L(TK1)respectively.In addition,microbial counts were evaluated in the paper.At the end of fermentation,the colony counts of lactococcus reach respectively 2.3×109CFU/ml(TK1)and 1.3×108 CFU/ml(TK2),lactococcus 1.3×109CFU/ml(TK1)and 1.1×108CFU/ml(TK2),and yeasts 1.6×106CFU/ml(TK1)and 6.6×106 CFU/ml(TK2).The results show the great differences between TK1 and TK2.

The antimicrobial effects of ethanol extract from Sorbus tianschanica leaves on a series of bacterium and fungi inhibition were studied.The extract was also assayed for its stability to temperature and ultraviolet radiation.The results indicated that the extract with a certain concentration inhibits the growth of bacteria and fungi,while the antimicrobial activity of the extracts is quite stable under heating and ultraviolet radiation.

 The fresh-cut Artemisia selengensis after being removed inedible part,cleaned in ice water and cut,smarshed and centrifuged at 4℃.The obtained crude PPO in the supernatant was used to measure the optimal pH,T and response to phenols.The result showed that the PPO from freshcut Artemisia selengensis shows its greatest activity at 40℃ and pH 6.5,and loss its activity easily when temperature was up 80℃,while the enzyme after being treated at 95℃ for 1min will be inactivated completely.The combining capabilitry of PPO from freshcut Artemisia selengensis to different phenol substrate was in the order:chlorogenic acid and guaiacol > pyrogallic acid > tyrosine > catechol> resorcinol> phenol.The PPO shows the highest activity when combined with catechol.The results also showed that all detected chemical inhibitors can slow down the PPO activity.Among all the inhibitors,pyrosulfite has the strongest effect.It can completely inhibit the PPO activity when its concentration is 0.33mmol/L(i.e.0.06%)in the system,while EDTA-2Na shows the least inhibiting effect,with the other inhibitors in between.28kHz ultrasonic wave treated for 1min can somewhat inhibit the PPO activity.On the contrary the improper ultrasonic treatment can enhance the enzyme activity.

 The effects of three different varieties of green tea extracts(CGT,NGT and UGT,from China,Japan,and Kenya),on the foaming and rheological,and thermal properties of whey proteins were investigated in this paper.The results showed that the green tea extracts markedly increase foam expansion,foam stability and gel strength of whey protein.However,the green tea extracts can not significantly change the denaturing temperature of whey protein,but markedly decrease the enthalphy(ΔH)of whey protein.These results indicated that there are synergic interactions between whey proteins and the main constituent of green tea extracts.

Effects of temperature fluctuation on ice crystal,color and quality of pork muscle during frozen storage were studied in this paper.Results showed that:quality of pork deteriorates more when larger ice crystal forms after more temperature fluctuation.Equivalent diameter is smallest in-10℃(21days)sample such as 67.20μm;and largest(86.32μm)in-20℃～-10℃～-20℃ sample.There is no significant effect on color(L*,a*,b*)and TBARS(p>0.05),but TVB-N increases with more temperature fluctuation.

Recombinant buckwheat trypsin inhibitor(rBTI)was purified by affinity chromatography on Ni2+-NTA column and gel filtration chromatography on Superdex G-75 10/30 HR.The analysis of some properties showed that rBTI was similar to the native trypsin inhibitors in buckwheat seeds.It has an approximate molecular mass of 11kDa,a pI of 6.2 and a pH optimum of 8.0.rBTI has a strong inhibition on trypsin with the mole ratio about 1:1.5.The protein possesses thermostability in the pH range 3.0～8.0.Even after 120min of heat treatment(100℃)the inhibitor still keeps over 70% of its trypsin inhibitory activity.

The safety of genetically modified soybean(mainly Roundup Ready soybean)aroused worldwide concern and much work on its safety evaluation was carried out.Glyphosate-tolerant soybean(RR soybean)is a soybean variety that introduces an exogenous gene which controls expression of 5-enolpyruvylshikimate-3-phosphate synthase(EPSPS).EPSPS is a key enzyme in the secondary metabolism that would affect phenolic substances metabolism.It suggests that metabolism of phenolic substances would change with respect to its parent.In this research,RR soybean and its parent,two none-genetically modified soybean varieties were used to test the phenolic substances by HPLC in the seeds of different fraction,including oil,protein and pulp.The results showed that there were significant differences in composition and content of phenolic substances between the four kinds of materials,including between RR soybean and its parent.The results suggested that the fingerprint of phenolic substances may play a role in safety evaluation of soybean variety and genetically-modified soybean.

The enzymatical properties of strain T007 producing trehalose were studied.The enzyme had high substrate speciality.It could transfer maltose into trehalose specificly and was named as trehalose synthase.The optimal temperature ranged from 38℃ to 40℃.The optimal pH from 6.6 to 7.2.Mg2+,K+ could activate the enzyme and Ca2+,Ba2+,Mn2+ had the inhibition capability of its activity,while Zn2+,Cu2+,Hg2+ could strongly inhibit its activity.The enzyme had a good stability when kept at 4℃ for two weeks.

In this study,we used steam distillation to extract clove and cinnamon essential oils.Components of the two essential oils were analyzed by GC.The antimicrobial effects of the plant oils were studied to inhibit five important foodborne pathogens:Staphylococcus aureus,Escherichia coli,Bacillus subtilis,Salmonella typhimurium and Shigella dysenteriae,to be compared with sodium benzoate and potassium sorbate,the chemical preservatives commonly used now.The experimental results showed that the content of eugenol in clove is 78.1%,and that of cinnamaldehyde in cinnamon 86.8%.The antimicrobial effects of clove and cinnamon oils and their components are stronger than those of chemical preservatives.Cinnamon oil and cinnamaldehyde showed that the strongest antimicrobial effects with their MIC range from 200 to 1600mg/L,only 1/64～1/16 of the ranging of sodium benzoate and potassium sorbate(with their MIC ranging from 6400 to 25600mg/L).Clove oil and eugenol are most active against the foodborne pathogens(with their MIC ranging from 800 to 1600mg/L).

The optimum conditions for preparation and regeneration of ZH-g protoplast were obtained after studying the effects of different factors on them.Under this circumstance-treating strains in log phase with concentration of 1.2mg/ml lysozyme for 2 hours,after pretreatment on the cells with 0.6μg/ml ampicillin,the protoplast formation is up to 92%,and regeneration reaches 50.7%.

 The stability of red pigment from Nitraria tangutorun Bobr fruit was investigated in this paper.The results showed that the pH has obvious effects on the pigment stability.In the range of pH1～4 there is little effect,but the metallic ions such as Cu2+,Mg2+,Zn2+,Al3+,Ca2+ can strengthen the pigment colour.While Na+,K+ has little effect.However,Sn2+ and Fe3+ have severe undesirable effect,to have changed the red color into some other color.It was found that the pigment is highly soluble,resistant to light,heat and reductant;but poor in resistance against oxide.Sucrose and EDTA have faint effects on the stability of the red pigment;whereas sodium benzoate has effects on the stability of the red pigment.The results showed that the pigment is worth of exploiting and utilizng.It may be used as one of the resources of natural edible pigment.

Capsaicin from Capsicum annuum is one of the principle substances which have many important biological activities in food and medicine.In this paper its antibacterial activity was studied through the method of stiletto on capsaicin crystal.The results showed that capsaicin has strong antibacterial activity to bacteria supplied,but weak to mold.Furthermore,its concentration affects the antibacterial activity,and no inhibition effect is found when the concentration of capsaicin is less than 0.0125mg/ml.It indicated that capsaicin can be a good antibacterial agent as well as a pungent agent.

The effects of temperature,time and sunflower oil level on the formation of conjugated linoleic acids(CLA)by P.freudenreichii ssp.freudenreichii in MRS/SLM and skim-milk were investigated.The formation of CLA in three media was observed and the growth of P.freudenreichii ssp.freudenreichii was inhibited by sunflower oil in the media.Inoculation of P.freudenreichii ssp.freudenreichii into MRS medium under anaerobic conditions for 24h incubation is most effective in promoting CLA formation.

 An integrative plasmid pMGI carrying yeast α-acetolactate synthase gene(ILV2),that used the cloned amylase gene(AMY)as the selective marker,was constructed from pBluescript M13-.The ilv2∷AM expression cassette released from pMGI was transformed into an industrial strain of Saccharomyces cerevisiae and integrated at the ILV2 gene of the host genome through one-step replacement,gaining transformants(Sc11-ilv)free of undesired sequences(bacterial or viral vector sequences and yeast selective marker).The α-acetolactate synthase activity of the recombinant strain was lowered by 30%.Fermentation tests confirmed that the diacetyl concentration was reduced by 70% in fermented wort by the recombinant strain,while the brewing performances of the recombinant strain were retained.This type of integration is genetically stable even after 100 generations of cell multiplication under non-selective conditions and can be used in beer production safely.

 Effects of different Ca2+ concentrations on gel-forming ability,solubility and MHC of surimi gel were investigated.Calcium ions with low concentration(10,20mmol/kg)activated the endogenous transglutaminase(TGase).TGase catalyzed polymerization of myosin heavy chain(MHC)via formation of ε-(γ-glutamyl)-Lysine non-sulfide covalent bonds,leading to decreasing of solubility and MHC of surmi gel and the increasing of surimi gel-forming ability.The optimum Ca2+ concentration is 20mmol/kg.However,when Ca2+ concentration is 50mmol/kg,cross-links of MHC are inhibited,which cause the decreasing of gel-forming ability and the increasing of solubility of surimi gel.Protein-Ca-protein bridge structure is formed between calcium ions and surimi protein when Ca2+ concentration is up to 80mmol/kg,so surimi gel becomes harder and less elastic.

The antimicrobial action of EAMB(extract of Astragalus membranceus Bge)against a series of bacterium was studied.The results showed that the antimicrobial effect of EAMB varies with the pathogenetic microbes.The antimlicrobial minimum dosage of EAMB are as follows:Escherichia coli 7.5%,Arbiter aerogenes 8%,Proteus vulgaris 4.5%,Staphylocccus aureus 9.5% and Salmonlla sp.10%.The antimicrobial diameters of EAMB are respectively as follows:Eschericlina coli 8.6mm,Aerobcater aerogenes 8.1mm,Proteus vulgaris 8.2mm,Staphylococcus aureus 7.7mm and Salmonlla sp.8.4mm.The resultsshowed that the EAMB can effectively inhibit the growth of bacterium.When the concentration is the same,the longer the reaction period,the higher is the antimicrobial effect of the extract.And this extract is characterised by its heat stability.

Non-enzymatic browning during the storage of cloudy apple juice was caused by the oxidation and polymerization of polyphenols and could be avoided by adding 0.006% VC(W/V)to juice or by storing at lower temperature.The degree of non-enzymatic browning and the loss of polymeric proanthocyanidin,epicatechin,chlorogenic acid and VC of juice increased with the increase of storage time and storage temperature.The color of juice changed much at the initial period of storage and then little.L value decreased,a value increased and b value changed little of the juice.The change of juice color is caused mainly by the oxidation and polymerization of polyphenols and degradation of VC.Free amino acids also contribute to the browning whereas Maillard reaction has little to do with it.The mean dgree of polymerization for polymeric proanthocyanidin also increase with increase of storage time and storage temperature.

Red pigment was extracted using Bougainvillea glabra Choisy bract as raw material.The optimum extracting conditions were selected by the orthogonal experiment,while the effects of light,temperature,pH value,oxide-reducing medium,6 kinds of metal ions and 4 kinds of food additives on the red pigment stability were studied respectively.The results showed that the pigment belongs to water-soluble anthocyanins,at the maximum absorption wavelength was 541nm,and the optimum extracting solvent was 5% ethanol,the sample weight to solvent volume 1:15 at 25℃ for 3 times,with an hour each time.It is stable below 70℃ and pH<7,but sensitive to light intensity and oxidant.Cu2+,Zn2+,Fe3+ evidently degrade the pigment,but Mn2+,Mg2+,Al3+,glucose,NaCl,VC and sodium benzoate have no harmful effect on it.

Whey protein isolate,WPI,was hydrolyzed using Protease N“ Amano” G(IUB 3.4.24.28)in a batch reactor at 55℃ and pH7.0 according to the pH-stat procedure.Ash was removed by adsorbing the hydrolysates onto macroporous adsorption resins(MAR).Desorption was achieved by washing with 20%,40% and 75% alcohol(V/V)respectively and three fractions:HS20,HS40 and HS75 corresponding to the alcohol concentrations used in desorption were obtained.They were assayed for surface hydrophobicity(SH0),angiotensin-I converting enzyme(ACE)inhibition,emulsifying activity index(EAI),total amino acid composition and molecular weight distribution.Fraction HS75 showed superior ACE inhibition effect(lowest IC50),with highest content of hydrophobic and essential amino acids and contained about 71% less 600Da with no fractions exceeding 4142Da.Additionally;the hydrolyte showed the objectionable bitterness.Desorption with alcohol reversed the solvent antagonism,weaken hydrophobic interaction forces between the peptides and resins and hence to elute the peptides.

The objectives of this work were to study the effects of protein concentration,pH,sodium and calcium chloride on gelation properties of the chickpea protein isolates(CPI).The pH3.0 dispersion prepared with deionized water or 0.1mol/L NaCl behaved as diluted or semidiluted solutions,respectively.The dispersions at pH7.0 with 0.5～1.0mol/L NaCl behaved as semidiluted solutions.However,the samples,at pH3.0 with high ionic strengths(0.5～1.0mol/L NaCl)and pH7.0 with low ionic strengths(0～0.1mol/L NaCl),were more elastic with a gel-like behavior.The samples under pH3.0 with high ionic strengths and pH7.0 with low ionic strengths had the similar gelation kinetics.The effects of calcium chloride on gelation properties of CPI were similar to that of NaCl.At pH3.0,the strengths of the gel with 0.1 and 0.3mol/L CaCl2 were 24 and 26.4g,respectively,while those of the gel prepared with 0.1,0.5 and 1.0mol/L NaCl were 7.6,8.4 and 9.3g,respectively.

The article studied in isolation and purification of triterpeneacids from Gardenia jasminodes Eils by macroporous resin.The purity of final product reached to 90.2% and the structure identification by DSC,IR,EI-MS,1H and 13C NMR,HLPC,etc,the results showed that the triterpene acids is ursolic acids.

Some physicochemical properties of Euryale ferox Salisb starch were studied,including granule microphotograph,X-ray diffraction pattern,content of amylose and amylopectin starch,gelatinization temperature,swelling power and solubility,paste transparency,freeze-thawing stability,sediment.The comparisons were made with corn starch in order to offer theoretical guidance to production of Euryale ferox Salisb starch.

The melanin was obtained from Aureobasidium pullulans with fermentation process.The chemical properties of melanin including thermo-stability,photo-stability,resistance to oxidant-reduction and the effect of pH value on absorption of melanin solution were examined.Furthermore,usual food additives were also investigated for the melanin stability.The test showed that the maximum absorption peak of the melanin is 225nm and the melanin becomes brown in alkali solution and light red in the acid solution.The melanin is of stable chemical properties except the effect of reducing agent.These characteristics show that it is a good natural melanin in food industrial applications.

Two main rot pathogens were carried by of Hami Melon,Rhizopus stolonifer and Fusarium semitecum.They were capable to produce a series of cell wall-degrading enzymes(CWDE)in medium.The results showed that PG and PME from Rhizopus stolonifer showed a higher activity than that from Fusarium semitecum.But F.semitecum was capable to produce some higher Cellulase activity than R.stolonifer.Pyrocatechol,hydroquinone and Buty-p-nydroxy benaxoate all were capable to not only decrease pathogens to produce PG,PME and Cellulase,but also inhibit these enzymes activities.It was found that the CWDE activity(PG,PME,cellulase)produced by the two pathogens is higher in medium containing 1% pectin than that containing 1% CMC.Pectin was capable to induce the two pathogens to produce great amount of PG and PME,but CMC can not.There is no great difference for pectin and CMC to induce the two pathogens to produce cellulase.

With egg yolk as raw material,extracted with aqueous ethanol and ether,and removing water and oil with acetone,a crude phospholipids mixture was obtained.Then the thin-layer chromatography was used with column on silicic acid to purify the phospholipids mixture.Eluated with the solvent mixture(choroform/methanol),ultimately a highly pure white lecithin was obtained.Analysised by thin layer chromatography,there is only one spot.With thin-layer chromatography-scanning method to assay the purity it is higher than 97.4%.

Cysteine could reduce the contents of formaldehyde.After dippeing the freshly shiitake mushroom into Cysteine solution for 30min,the content of formaldehyde in mushroom is obviously decreased.The formaldehyde content after being dried decreases greatly than the control Fresh shiitake mushroom dipped into Cysteine solution for 30min,not only prolongs it’s storage life but also decreases it’s formaldehyde contents.

Protein fractions(albumin,globulin,prolamin and glutelin)were extracted from defatted tartary buckwheat flour.The in vitro pepsin digestibility of the four fractions was different,and albumin was more susceptible to pepsin hydrolysis.The native structure of the four protein fractions could be destroyed by heat treatment,so the digestibility was all improved significantly.Adding rutin to the digestion mixture of the four fractions did not cause any decrease in vitro pepsin digestibility,but on the contrary did cause a slight increase in certain instances.Treatment with 2-mercaptoethanol 2(2-ME)only caused the higher initial proteolysis rate and did not increase the final digestibility clearly except prolamin.After pepsin digestion,the protein of unhydrolyzed albumin,globulin,prolamin and glutelin(untreated)shared some similarities.They also exhibited a minor band at 20kDa and a broad band at 14～10kDa.

In order to optimize swine blood fermentation conditions for small peptide,the effects of time,temperature,inoculum size were studied by response surface methodology.The results showed that time,temperature and inoculum size have strong effects on the production of small peptide.The optimum fermentation conditions were 4% inoculum size,31℃ fermentation temperature,60h fermentation time.The theoretical DH is 37.97%,and practical DH is 37.956%.

The purification of bovine colostrums insulin-like growth factors with the dialysis and polyacrylonitrile hollow fiber ultra-filtration membrane was studied.The density of IGF-I and IGF-Ⅱ could be assayed through radio-immunoassay(RIA).The results showed that the recovery of insulin-like growth factors(IGFs)is optimal on alkaline diafiltration.

Modified bentonite was utilized to clarify red base wine.The effects of clarification of wine with the addition of bentonite,different time of clarification and different pH were investigated.The results showed that the wine presents opeimum effect when the addition of bentonite is 0.4g/L.The effects of clarification with bentonite were apparent during the first 8 hours and better with the condition of lower pH possibly due to more protein of positive charges under these conditions,to be adsorbed to the surface of bentonite to form precipitation.

Lycopene is a very important carotenoid.People pay more attention to it,because of its superior physiological function.The method about extracting lycopene becomes quite popular.The paper studied the technology of lycopene extraction with soda and enzyme.The optimum amount of enzyme added,reactive time,pH of enzyme solution and the effect of preservatives are determined.

 The species and content of anthocyanins in red wines made from Cabernet Sauvignon in France rotary oak barrel and in stainless steel tank,were assayed respectively by high performance liquid chromatography-mass spectrometry(HPLC-MS)after 180 days and 360 days aging respectively.The hue comparison was also assayed with the CIELAB.The results showed that the major anthocyanins of Cabernet Sauvignon red wines are the malvidin-glucoside and its derivatives,malvidin-glucoside and malvidin-acetylglucoside whose content is beyond 50% and 20% of total anthocyanin respectively,are regarded as the characteristic anthocyanins.However anthocyanins are affected by fermentation containers,the content of acylated anthocyanin decreases more than that of the corresponding non-acylated during wine aging.The results also showed that the red color is mainly up to the content of anthocyanins when the wines aging is upto 180 days,but there is no color effect when the wines aging is up to 360 days.The colour of red,yellow and lightness for Cabernet Sauvignon red wines fermented in oak barrel excels that in stainless steel tank.Therefore,the method and results above have provided a powerful assay to rapidly and authentically identify anthocyanins and also afforded a theoretical reference for optimizing vinification and quality control of wines.

Banana skin polysaccharide which has obvious anticancer activity was extracted from banana skin as raw material.The optimum extracting conditions were investigated through single factor experiments combined with orthogonal test.And molecular weight distribution of banana skin polysaccharide was measured by using gel permeation chromatography(GPC).The results show that the optimum extracting conditions are:ratio of banana skin to water 1:20,and temperature 70℃ for 4 times.1.5h each time.The yield of banana skin polysaccharide is 4.25% under the optimum conditions.It is shown by GPC analysis that the number average molecular weight and the weight average molecular weight of banana skin polysaccharide obtained are 427540 and 433160 respectively.And the distribution width of molecular weight is 1.031,which indicates that the molecular weight distribution of polysaccharide in banana skin is concentrated and narrowly distributed.

Low fat sausages were prepared by replacing 50% fat of high fat sausage with long rice based fat substitutes.The low fat sausages were evaluated by analysis of the whole texture and sensory evaluation.The results showed that low fat sausages containing DE2-3 fat substitutes had excellent texture and mouth-feel.They could be accepted by most consumers.Maltodextrin matodextrin with DE 4 was not suitable for fat substitute.

The sterilizing effects of distilled water,electrolyzed acid water,electrolyzed alkaline water and 1%(V/V)aqueous sodium hypochlorite on the germinated brown rice were stutied respectively in this paper,with Japonica rice "Yu Ying 6" as raw material.The results indicated that the growth of microorganisms is inhibited by washing brown rice grains with electrolyzed acid water or aqueous solution of sodium hypochlorite,without adverse effects of rice germination.The growth of roots is also inhibited by the washing.Furthermore,the sterilization effect of electrolyzed acid water is slightly better than aqueous solution of 1%(V/V)sodium hypochlorite.The growth of both microorganisms and roots can be inhibited significantly by incubating rice grains in electrolyzed acid water and aqueous solution of sodium hypochlorite during the germination process,but poor germination is observed by the incubation.

 On the basis of the soybean dregs dietary fiber sorption with heavy metal ions under the physiological conditions,was further studied the impact of the instantaneous high pressure(IHP)on the process.It showed that the IHP enhances the optimum sorption of soybean dregs dietary fiber,which increases 30%～33% with respect to the 40MPa process;Having been treated by IHP,the sorption of soybean dregs dietary fiber becomes quite obvious.

 Soybeans were processed into Douchi,a traditional Chinese food.The DPPH(2,2-diphenyl-1-picrylhydrazyl hydrate)radical-scavenging activity and ABTS [2,2’-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid)] radical-scavenging activity of 50% ethanol extracts of Douchi were assayed during the pretreatments(soaking and boiling),fermentation with Aspergillus oryzae(AS3.951)and salt supplement.The effects of process technic on the antioxidant activity of Douchi were evaluated.The antioxidant activity of soybean changes a little affer soaking and boiling.However,a remarkable increase of the antioxidant activity of Douchi was observed during the koji fermentation.In the process of fermentation ripening,the antioxidant activity of Douchi increases.After adding salt into Douchi,the antioxidant activity of Douchi decreases with the increase of salt content.

The technique to improve the extraction conditions of polysaccharides from Physalis alpepengi var.francheti was studied in this paper.The results showed that the optimal conditions of hot water extraction of water-soluble polysaccharides are as follows:adding water ratio 1:15(W/V),temperature of extraction 90℃,duration of extraction 6 h,and highest extraction rate of polysaccharide 2.783%.The optimal conditions of supersonic wave extraction of water-soluble polysaccharide are as follows:adding water ratio 1:15(W:V),supersonic power 300W,duration of extraction 25min.and highest extraction rat of polysaccharide 3.670%.The water soluble polysaccharide was extracted by the papain,and the extracting effect of cellulose was better than the other enzymes,while the highest extraction ratio of polysaccharides was 9.588%.However it might affect the chemical structure of polysaccharide.In addition,Sevag method combined with enzyme method based on traditional Sevag method to eliminate protein was adopted,which could greatly increase the removal rate of protein.And de-coloration of polysaccharides by absorption resin(LSA-8)can greatly increase the de-coloration rate and the polysaccharides holding rate as well.

Taking ovine colostrum from different lactating times as raw material,HCT,pH and food additives such as phosphate,citrate,Ca2+,sucrose and carrageenan were assayed to study the effects of these factors on the heat stability of colostrum.The results showed that the heat stability of colostrum increases with the increase of pH,whereas phosphate,citrate and sucrose are positive to enhance the stability,but Ca2+ and carrageenan are negative.The optimum conditions for the heat stability of colostrums are temperature 80℃,pH 6.9,citrate 0.02mol/L,phosphate 0.2 mol/L,and sucrose 30%.

 A processing technology and critical operations of passion fruit juice were introduced.The passion fruit appropriate degree of maturation for processing was discussed,and the technical parameters of high juice extract content and satisfactory stability were studied.The results showed that high juice extract content of passion fruit is obtained by adding 0.05% α-amylase,and 0.25% pectinase under temperature 45℃ for 2.5 hours,followed by centrifuging,and the technology for satisfactory stability can be obtained by adding 0.15% xanthan gum and 0.15% CMC-Na,homogenized 3 times at 25～30 MPa pressure.

Using MRS medium,the fermentative ability of five lactic acid bacteria was studied respectively,and two strains were affirmed as the primary fermentative species.Taking pH value and living cell count as indexes in the process of fermentation,the experiment studied strain ratios,cultural medium components,cultivation conditions,enrichment methods and cryoprotectant.The results indicated that the incubate volume 2%,the temperature 30℃,initial pH 6.6,cultural fluid amount 40ml,and shaking frequence 120r/min.After 14 hours,nutrient substance was added to the medium and after 20 hours of the total cells obtained are up to 7.24×109 CFU/ml.The optimum centrifugation conditions are:4℃,4000r/min,30min.Using 10% nonfat milk as suspended substrate,the function of four protectors including sucrose,serum protein,glycerin and trehalose was studied respectively.The results suggested that all of them show some perfective effects on the living cell,while 10% nonfat milk and serum protein are among the best.The purpose of this study is to provide experimental basis for ready-to-use starters.

 Object:To study and optimize the extracting technology conditions of the volatile oil of lavender.Method:Taking volume of volatile oil as index,the orthogonal test method was used for studying the effects of three extracting factors(the shape of the medicinal herbs,the distillating time,and the ultrasonic time)and three different levels of each factor on the volatile oil’s yield of lavender.Result:The optimum conditions of the oil of lavender are:powder of 40-mesh,and distillating time 2h.Conclusion:The process is feasible and useful for new drug study on lavender,with average extracting rate of the volatile oil as(2.78±0.02)×10-2 。

Acidic and enzymatic hydrolysis processes of low value fish protein from small hairtail and offal of fisheries were investigated.Conditions for acidic and enzymatic hydrolysis of fish protein were optimized and a multi-process of acidic and enzymatic hydrolysis was developed.This process consists of pre-treatment of hairtail and offal by citric acid,followed by hydrolysis with trypsin in a proper proportion with respect to papain.

 The rapid method of methamidophos residues was developed on the principle that the organophosphorus pesticide can inhibit the plant-esterase activity.The plant-esterase from wheat flour were pureed by 70% saturated ammonium sulfate,with the maximum activity at 45℃ and pH4.5～5.5,and the line relation both reactive velocity and reactive time in 10min.The reactive system of determination shows the maximum peak on 480nm,with optimal content of 1.0ml for acetic-β-naphathone,the line relation both absorption value and methamidophos concentration in range of 0.10～1.0mg/kg,the recovery ratio of 84% for tea juice.

 A rapid capillary electrophoresis(CE)method has been developed for the determination of eleven bioactive flavonoids in bee propolis:acacetin,apigenin,cinnamic acid,galangin,ferulic acid,hesperidin,luteolin,naringenin,quercetin,resveratrol,and rutin.Optimal conditions were optimized for several parameters,such as pH and concentration of buffer solution,separation voltage,electrokinetic injection time,and UV detection wavelength.Using a H3BO3-Na2B4O7 buffer(40mmol/L,pH8.85),the analytes were separated within 19min and detected at 206nm.The relative standard deviations of migration times in eight injections were between 0.1% and 0.3%,and those of the peak areas ranged from 3.0% to 9.7%.Excellent linearity was observed over two orders of magnitude,with quantitation limits(S/N=10)ranging from 0.1μg/ml to 0.4μg/ml for all the eleven analytes.Recoveries ranged from 84% to 110%.The new method is simple,reproducible and sensitive.Analysis results are accurate in health food applications.

Allured red pigment content in candy stick was respectively assayed with HPLC and UV-Vis.The t-test showed that the content data acquired from these two methods have no significant difference.UV-Vis can be used as an alterative method to determination of content of allured red in sugar products.UV-Vis is simple and more practical than HPLC.

 The color reaction of lead with meso-tetrakis(4-sulfophenyl)porphyrin(TPPS4)was studied in this paper by using spectrophotometric method.The results indicated that in the presence of hydroxylamine hydrochloride,with ortho-dinitrogenous ptenanthrene,NH4SCN and seignette saltat as masking agents,TPPS4 and lead is light purple in an alkaline solution of pH12 at room temperature.A stable l:1(M:L)complex is formed.The Soret band of the complex is at 465nm,and Beer’s law is obeyed in the range of 0～0.2μg of lead per ml.This method has been used to determine lead in some food with satisfactory results.

Determination of pesticide residues(β-HCH,p,p’-DDE,acetochlor,trifluralin,chlorpyrifos)in vegetables by means of simplified two-dimension GC was described in this paper.The vegetable samples were ultrasonically extracted with petroleun ether:acetone(9:1),and cleaned up by a Florisil column solid phase extraction(SPE).The calibration curves for the five pesticides are linear in a concentration range of 0.010～0.20mg/L(r=0.9952～0.9991).The recoveries at levels of 0.01～0.05mg/ kg fortified samples range from 81.5%～91.8%,with coefficient of variation of 5.7%～11.2%.The limits of detection are in the range of 0.010～0.055mg/L.

Objective:To establishing a method of steroidal alkaloids extraction and detecting also assay method in Solanum nigrum L.Method:After extracting solancarpidine by the method of ethanol extracting-hydrolyzing with acid and ethanol,solan carpidine is analyzed;By detecting solancarpidine,the content of steroidal alkaloids is also to be learned by using solancarpidine as reference.Conclusion:The content of steroidal alkaloids is determined rapidly and accurately by the new method of steroidal alkaloids’s extraction and detecting;the steroidal alkaloids whose hydrolysate is solancarpidine in Solalum nigrum L has been found mainly in its immature fruits,but a little in stems and leaves.

Staphylococcal enterotoxin B was adopted to immune Balb/c mouse.When the mouse serum titer was appropriate,the Balb/c mouse was injected with a non-antibody-secreting myeloma cell SP2/0 for the preparation of antibody.An indirect competitive ELISA for detecting SEB was established in this study.The detection limit of indirect ELISA assay established in this study is 1ng/ml with a detection concentration range of 1～103ng/ml and correlation coefficient R2=0.9951.The recovery of artificially contaminated sample is 94.5%.

 The residual veterinary drug of ractopamine in the animal tissues was extracted and purified by the method of liquid-liquid partition and solid phase extraction.The ractopamine was separated and assayed by gas chromatography spectrometry(according to the selected ion mode,the selected ions were:m/z163,m/z192,m/z234,m/z250)after derivatization of the purified sample with the TMS derivative reagent of BSTFA,and the qualitative and quantitative analysis methods were developed.Its limit of detection is 0.5μg/L,and there is a good linear correlationship between the ratio of peak areas and the concentration ofractopamine in the range of 1～1000μg/L.The correlative coefficient is 0.9998,the recoveries of different concentration of ractopamine in different tissues are:liver 70.2%～75.4%,fat 71.2%～84.7%,kidney 72.8%～80.9% and meat 75.2%～86.4%,respectively.The RSD of the method is between 1.8% and 5.6%.

An inhibitory kinetic spectrophotometric method was proposed for the determination of trace iodine.The method was based on the inhibitory discoloring effect of iodine on the oxidation of fuchsin acid by KBrO3 in H2SO4 medium.The linear range of determination is 0～0.04μg/ml.The detection limit is 1.1×10-8g/ml.The method has been used for the determination of traee iodine in food.

Effects on learning and memorizing abilities of varied model mice fed with transgenic metallothinoein(MT)mushroom were studied in this paper.The results showed that the dried transgenic MT mushroom could significantly improve learning ability of early adulthood mice and lead poisoning mice when there was 1% MT mushroom in mixed feed(corresponding to doses of 1kg/d to human whose body weight is 50～60kg).No further improvement was found when MT mushroom dosage increased.The dosage of 3.16% MT mushroom could significantly improve the memorizing ability of early adulthood mice,but there was no effect on improvement of learning and memorizing ability to senile mice caused by injecting D-galactose under skin with both dosage of 1% and 3.16% MT mushroom.

The effects of carotenoids extracts from Potamogoton crispus L.(CEPC)on proliferation and apoptosis of Helacells were studied.This paper adopted visible light,fluorescence,electron microscopy and Laser Scanning Confocal Microscope(LSCM)to observe the cellular morphology of Hela cells under the effecfs of CEPC.After cells were treated with 2.5,5,10μg/ml CEPC,respectively,many typical apoptotic morphological features were observed by these apparatus,such as:the number of cells decreased,the cells shrunk,the cells distorted,the volume reduced,the antennas prolonged,the shape of cell nucleuses appeared like crescent or piece,the villus of cell membrane surface reduced,the vacuole inside plasm obviously increased,the chromosome in the cell nucleus shrunk and the content of RNA in the cell increased.So it suggested that the carotenoids of Potamogoton crispus L.have a marked inhibition on the proliferation of Hela cells and can induce Hela cells apoptosis.

 This test was aimed at studying the optimnm hydroly conditions.The mouse animal tests were used to study the effects of anti-fatigue of hydrolysised corn protein peptide.From studying the bred mice anti-fatigue effects,the conclusion was that hydrolysised corn protein peptide has the optimum anti-fatigue effects on mice.

The antitumor effects of FSPV were studied in this paper.By using MTT assay and dye exclusion method,the inhibitory effects on 4 tumor cell lines in vitro of FSPV were studied.Cyclophosphamide was the positive control and saline the negative control.S180-bearing mice were used as animal model.The changes of tumor weight in vitro were investigated when FSPV were used.Results:The growth of 4 tumor cells is inhibited by FSPV significantly in dose-dependent manner.Especially the inhibitory effect on the HL-60 is specific up to 70.95%.The antitumor effect of FSPV on the S180 bearing mice is significant.The inhibitory rate is highest when the dose is 400mg/kg bw.Conclusion:FSPV have the antitumor effects on the 4 tumor cell lines and S180-bearing mice.

 Objective:In order to exploit the resource of Anthoxanthin of Salix,the antifatigue effects of Anthoxanthin of Salix were studied.Methods:the effects of Salix Anthoxanthin on both swimming time and climbing pole on time of the mice were observed.The effects on the content of the plasmaurea,liver glycogen,muscle glycogen were respectively stutied.Results :Anthoxanthin of Salix enhances the swimming durability of mice and prolongs the climbing pole time.The content of both serum lactates,and plasmaurea decreases,but the content of both liver glycogen and muscle glycogen increases.Conclusion :Anthox-anthin of Salix has antifatigue effect.

The effects of different inhibitors on PPO activity,browning degree and quality of appearance of fresh-cut apples were studied.The results showed that the effects of 1.5% Cys,1.0% sodium D-isoascorbate,and 1.0% GSH on browning inhibition of fresh-cut apples during storage period are optimum among the single browning inhibitors.The optimum combination treatment is 0.10% sodium D-isoascorbate+0.12% GSH+0.13% Cys,and the optimum time for the fresh-cut apple slices dipping in the solution is 2min,which can keep the PPO activity,the browning degree and the quality of appearance in super level within 14d.

Treating foods with ionizing radiation can reduce losses during storage,prolong storage time and enhance hygiene quality of food.Moreover,proper irradiation technology can improve edible and processing qualities of cereals,soybeans,meats,liquors,wines,fruits and vegetables.It pointed out that some researches should be paid great attention:the mechanism and effects of ionizing radiation on edible and processing qualities of foods,resolving chemical residues by radiation and irradiation technology to improve the qualities of various kinds of foods,to improve food quality with the combination of radiation and other processing food technology.With the deepening of research,application range of radiation technology would be broadened.Radiation technology will be applied to food industry rapidly so as to play an important role in improving qualities of foods.

1-MCP is a kind of new inhibitor of ethylene receptor that has been discovered in recent years.It competes ethylene receptor protein(ERP)irreversibly,which will affect normal ethylene binding with its ERP and hence imply postharvest preservingof fruits and vegetables.In the text the effects of postharvest physiologies and qualities with 1-MCP treatment,its possible action model and some factors which affecting 1-MCP action are reviewed.Finally the problems that have existed with 1-MCP treatment in postharvest storage and preserving of fruits and vegetables are summed up to some degree.

Solid-phase microextraction(SPME)is a new sample preconcentration and enrichment technique for volatile compounds.The SPME technique can be used routinely in combination with gas chromatography(GC),GC-mass spectrometry(GC-MS),high-performance liquid chromatography(HPLC)or LC-MS.These methods using SPME techniques can save preparation time,solvent purchase and disposal costs,and improve the detection limits.This review summarizes the SPMEtechnique theories and influence factors for coupling with various analytical instruments and also the application for aroma analysis in alcoholic beverage,as well as for presenting the questions on SPME technique at present and its development foreground.

The purpose of the paper rests on studying the credit mechanism in the field of the food certification in china.Firstly,credit problem arising from the operation are analyzed.Secondly,from three points to investigate into the reasons,that is:credit-absent circumstance in normal society,the serious information-asymmetric in the line of the certification,and without quitted-system and motivated-system.Third,using theory of game theory,take the certification body as an example,discussed how to establish the government management mechanism in the inspect of the credit of the field of the certification.Finally,the policy proposals are made.

The paper analyses the effect of lactose on colors,flavor,extending the produces shelf life,and lowering the chance of returned frost when lactose is applied in dehydrated vegetable and sea foods.The result shows that the lactose can improve the flavor,reduce the water active,and extend the produces shelf life of squid shreds,protect color,improve the flavor,lowering the chance of returned frost for dehydrated vegetables.