Table of Content

15 February 2005, Volume 26 Issue 2
Study on Microwave-assisted Extraction of Vitamin E from Wheat Germ and Neural Network Model
JIANG Shao-Tong, SHAO Ping, ZHAO Yan-Yan
2005, 26(2):  25-28. 
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A microwave-assisted extraction (MAE) method was presented for the extraction of vitamin E from wheat germ. Various experimental conditions, such as solvent concentration, MAE time, liquid/solid ratio, pre-leaching time before MAE were investigated to optimize the extraction. The yield of extracted compounds obtained by microwave irradiation was com- pared with that obtained by the traditional extraction. It showed that when the conditions were: wheat germ 5g, liquid/solid 6: 1(V/W), MAE power 468W, MAE time 2min and ethanol concentration 50%. The extraction rate was 16.65mg/100g higher than conventional methods. From the points of extraction time and the extraction rate, MAE was more effective than the conventional extraction methods studied. It showed that MAE of vitamin E from wheat germ was a promising measure for further utilization of agricultural products. The neutral network model was completed about microwave-assisted extraction of vitamin E from wheat germ and really doing fine.
DNA Extraction from Genetically Modified Foods by Modified CTAB Method or SDS Method
ZHOU Jian-Chang, YANG Ming-Jie, YANG Xing-Fen, HUANG Jun-Ming, LING Wen-Hua, HUANG Qiong, LI Wen-Li
2005, 26(2):  29-32. 
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Object: To explore the DNA extraction methods for preparing DNA suitable for PCR-based detection of genetically modified organisms in foods and animals feed. Methods: DNAs of soybean, maize, tomato, potato and the processed products from these materials were extracted by using modified CTAB method or SDS method, and then were used as templates for PCR amplifying trnL gene of chloroplast as well as lectin gene of soybean and zein 10 gene of maize. Results: trnL gene of chloroplast and lectin gene of soybean and zein 10 gene of maize were revealed positive by PCR when using DNAs extraction by modified CTAB method as templates, while lectin and zein 10 were revealed negative by PCR amplifying of several DNA samples prepared by SDS method. Conclusion: DNA extract by using modified CTAB methods was suitable for PCR-based detection of genetically modified organisms in foods and animals feed.
Rheological Properties of Pumpkin Cloudy Juice
QIN Lan, XU Shi-Ying
2005, 26(2):  33-38. 
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The rheological properties of pumpkin cloudy juice were related with its concentrations (soluble solids)and the properties of different hydrocolloids (CMC, guar gum and xanthan gum). 47°Brix of pumpkin juice concentrate with CMC exhibited pseudoplastic property, while 55°Brix and 63°Brix exhibited thixotropic property. 47°Brix and 55°Brix of pumpkin juice concentrate without gum but with guar and xanthan gum exhibited pseudoplastic property, while 63°Brix exhibited thixotropic property. When the concentration of all samples was higher than 55°Brix, pumpkin juice concentrate displayed static yield stress. The values of static yield stress were increased with the concentrations. It indicated that in the pumpkin juice concentrate a weak three-dimension network was formed by the macromolecules interaction and the small particles aggregation with each other. Therefore, it could be explained why the pumpkin juice concentrate had good cloud stability during storage and good shelf life as well.
Dynamic Damage Mechanism on Microbiology’s Structure and Pasteurization
DING Wen-Bo, ZHANG Shao-Ying
2005, 26(2):  38-42. 
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The relationship between dynamic damage and life activity of Bacillus subtilis was studied. The results showed: (1) Submicroscopic structure damage caused by dynamic actions could make the bacteria lose life. (2) Lower dynamic actions could make the Bacillus subtilis completely-break and its submicroscopic structure fatally damage. (3) The effects of micro-hole valve of homogenizer on bacteria’s surface structure showed cell wall friction damage and cell membrane breakage. (4) The whole- breakage of bacteria need many times repeatedly handling with high dynamic action though the breakage and death caused by submicroscopic damage could occur in rather low dynamic action. The mechanism of submicroscopic structure to cause fatal damage should need further. (5) The effect of dynamic action on bacteria’s inner-structure should need further observing cell’s super fine slices through Transmission Electron Microscope study.
Emulsifying Properties of Rice Protein Isolate
WANG Zhang-Cun, YAO Hui-Yuan
2005, 26(2):  43-46. 
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Rice protein isolate could be used as food ingredients with its hypoallergenic and high nutritive quality. In this paper, emulsion properties of several kinds of rice protein isolate made by different methods were investigated. Emulsifying activities (EA) expressed by turbidity of diluted emulsion of glutelin (extracted by alkaline), rice protein isolate (RPI, by non-alkaline), E- RPI(by amylase) were 0.392, 0.121, 0.180 respectively, and that of soy protein isolates (SPI) was 0.372. However emulsifying stabilities (ES) of all samples were 19.0min, 40.3min, 35.0min, 10.6min, respectively. By adding NaOH in emulsions, the EA of all samples increased but the changes of ES were not significant. After emulsions were treated with Na2SO3, the increase in EA and decrease in ES of RPI and E-RPI were apparent. The Results showed that the mechanisms of changes caused by pH and Na2SO3 in RPI and E-RPI were different.
Study on Microbial Quality of Spices Used in Chinese Meat Products
LI Zong-Jun, YANG Yu-Ping, SONG Ya-Juan
2005, 26(2):  46-50. 
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The purpose of this study was to investigate the contamination level of spice used in meat. The norm of sterilization of spices was also set up in this experiment. Black pepper had the highest total plate count rnany of the yeast mold or acid-tolerant bacterial counts or aerobic thermophile counts or coilform counts among all spices’ samples. The logarithmic numbers of total plate count, mold, yeast and acid-tolerant bacteria count and aerobic thermophile count of white pepper was from 1 to 5. The results indicated that the contamination level of spices’ samples depended upon sources and brands. Besides, logarithmic numbers of total plate count, mold yeat or acid-tolerant bacteria counts aerobic thermophile counts and coilform counts of Chinese blended spice powder, licorice powder, garlic powder, red pepper and cinnamon powder were significantly different among meat, plants and food additives suppliers. The spice under radiation (r-ray, 27~30kGy, 40h) and sterilization (121℃, 1.1kg/ cm2, 15min) showed no microbial growth.
Effect of Heat-Moisture Treatment on the Properties of Starch
LUO Zhi-Gang, GAO Qun-Yu, YANG Lian-Sheng
2005, 26(2):  50-54. 
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High-amylose corn starches were heated at 100℃ for 12h at a moisture content of 30%. The results showed the shape of starch granules did not change and the surface of them formed concave holes on heat-moisture treatment. The X-ray intensities of the major d-spacings of heat-moisture treated starches increased and the crystallinity was 44.65%(2.51% bigger than that of native starches). T0、Tp、Tc were respectively 14.02、18.81、6.87℃ higher than those of native starches and ΔH was 1.08cal/g lower. Heat-moisture treatment decreased the swelling power and solubility. Brabender amylogram of the starches was nearly a straight line on heat-moisture treatment. The hydrolysis rate of treated starches by acid (after 7d) and enzyme (after 2d) was smaller than that of native starches. The foregoing data showed that the interior structure of starches changed and associa- tions of amylose chains in the amorphous resulted in the formation of new crystallites of different stabilities during heat- moisture treatment.
Inactivation Kinetics Model of Termamyl in Evaporation Process
YANG Zong-Zheng, LIU Zhen-Yi, SONG Ji-Tian, XU Yao-Run
2005, 26(2):  55-59. 
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The influence of temperature, enzyme concentration and concentration of Calcium ion on the inactivation of termamyl during the constant volume heat process was studied. The result indicated that the relation between residual activity and heat time can be described by the equation y=a×ebx. But the relation between the logarithm of residual activity(%) and the heat time was linear. The inactivation kinetics model in the constant volume heat process was then obtained and based on it, the kinetics model during the course of evaporation was established.
Research on Purification and Fibrinolytic Activity Assay of Nattokinase from Natto
WANG Ping, CHEN Jun, YANG Xiao-Ming, BAO Yan-Xia
2005, 26(2):  59-63. 
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The nattokinase was purified from natto through procedures of saline extraction, ammonium sulfate precipitation, and SephadexG-100 gel chromatograph purification with a fold of 15.6 and overall yield of 10.2%. The purified enzyme contained two protein components with molecular weight about 29kD by SDS-PAGE. Properties of fibrinolytic activity showed nattokinase. Its optimum pH was 8, stable within pH 6~10 and below 40℃, but inactivated completely below pH5. Under simulating acid environment of stomach, the fibrinolytic activity of crude extract of nattokinase lost completely while 25% of the saline extract of natto retained. The SDS-PAGE results showed that the nattokinase could not be hydrolyzed by trypsin. Nattokinase could hydrolyze fibrin directly rather than by activating plasminogen in vitro.
Simulation for Molecular Weight Distribution of Chitosan after Degradation by Papain (Ⅱ) ——Validatingt heA rithmeticR eliability
HUANG Yong-Chun, WU Shi-Hua, LI Lin, LI Jun-Sheng, RONG Yuan-Ping
2005, 26(2):  64-67. 
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In order to testify the effect and reliability of“ simplified-reverted” simulation method, the molecular weight distribution (MWD) of several chitosan samples with different degree of deacetylation (DD) after degradation was measured by gel-permeation chromatography(GPC), and the MWD of the same samples was simulated by“ simplified-reverted” method. It was shown that the method mentioned above could effectively predict the trend of MWD of the enzymatic degradation products of chitosan. The method could be employed as the predictive approach and the basis of optimal control on the MWD of chitosan after degradation by papain.
Effects of Injection Treatments on Beef Warner-Bratzler Shear Force and Myofibrillar Fragmentation Index
HUANG Ming, ZHOU Guang-Hong, XU Xing-Lian, ZHAO Lian
2005, 26(2):  68-70. 
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This experiment was conducted to research into the influence of different treatments on beef Warner-Bratzler shear force and myofibrillar fragmentation index (MFI). Three crossbred yellow cattle (Luxin× Limusin) were slaughted according to standard slaughting practices. After being chilled for 20h, samples were made from carcasses and were injected (10% of weight) with distilled water(as control) or with 200 Calcium chloride, 200mmol/L EGTA, 200mmol/L Znic chloride, 0.2mg/ml Leupeptin, 0.2mg/ml Leupeptin plus 1% Triton X-100, and 1% Triton X-100 respectively. The result indicated that exogenous calpains inhibitors, Leuptptin and Znic chloride have slowed beef aging process significantly, and made beef with higher Warner-Bratzler shear force (WBS) and lower Myofibrillar fragmentation index. On the contrary, however, calcium chloride injection greatly shortened beef aging period, and the shear force value of beef injected with calciun chloride and aged for 4 d was not significantly different with that of control aged for 16 d.
Study on the Effects of Puchiin Extract Antimicrobial Roperties
HAO Shu-Xian, LIU Xin, ZHAO Li-Chao, CHEN Yong-Quan
2005, 26(2):  71-74. 
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 Ethanol extract of puchiin was assayed for its antimicrobial properties. The results showed that puchiin extract had antibacterial activities. Further more study revealed that the puchiin extract had stronger antimicrobial activity against the tested bacterial lstaphylococcus aureus and Escherichia coli than that of potassium sorbate. Extract of puchiin was also studied for its stability to acid, alkali, temperature, ultraviolet and metal ions. The results showed that the extract was very stable to acid and alkali. After treated with alkali, the extract still showed high antibacterial activity. Ultraviolet and metal ions also had little effect on the antibacterial activity of puchiin extract. Only high temperature up to 121℃ with half an hour`s treatment showed a little effect on extract antimicrobial activity. The UV radiation and metalions (Na+, K+, Ca2+, Fe2+, Fe3+) showed also little effect on extract antimicrobial activity.
The Impurified Enzyme Properties of Alpha-transglucosidase
BI Jin-Feng, WEI Bao-Dong
2005, 26(2):  75-78. 
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There was a high isomaltooligosaccharide concentration in reaction solution after a period of catalytic reaction by impurified enzyme of α-transglucosidase. The optimum pH value and temperature of the impurified enzyme were 5.0 and 55℃ respectively. The effect of different metal ions on enzyme activity was different. The results of orthogonal experiment showed that the optimum catalytic reaction conditions were pH 5.15, 55℃ and 3h(reaction time).
Study on Extraction and Purification of Roselle Calyx Main Red Pigment
YU Hua
2005, 26(2):  79-82. 
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In this paper,the Roselle calyx red pigment was extracted and purified by paper chromatography. The results showed that the Roselle calyx pigment was a kind of anthocyanin. The pigment would appear in purplish red, light red and light orange colour spots when the pigment was analysed by paper chromatography. Purplish red colour spots were the major pigment when the Rf was 0.203. The optimum developer was CH3(CH2)3OH:HAC:H2O=4:1:1 and the optimum eluent was 0.1% HCl. The extraction rate of the purplish red pigment was 0.704%, accounted for 46.93 per cent of the total pigment content.
Study on Structure Characteristics and α-amylase Degraded Activity of Potato Starch in Non-crystallized Granule State
LIANG Yong, ZHANG Ben-Shan, YANG Lian-Sheng, GAO Da-Wei
2005, 26(2):  82-86. 
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Using the SEM and polarized light microscope analytical method, the structure characteristics and degrade process of potato starch in non-crystallized granule state were investigated. It was found that in non-crystalline process, blowing out opening with big and deep slot were formed because of the“ blowing out” way of swelling from inside to out. Starting from the blowing out opening starch granules, the starch granules were degraded deeply by α-amylase along the blowing out opening until complete disappearance. Native starch with compact crystallized structure, because of having no opening on the surface of starch granules, α-amylase degrade activity was much less than that of starch with non-crystallized granule state.
Effect of Instantaneous High Pressure on E.coli Reductions
LIU Cheng-Mei, LIU Wei, Roger Ruan, LIN Xiang-Yang, LIANG Rui-Hong
2005, 26(2):  87-90. 
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The relation between the microbial(E.coli) reductions and the processing pressure and processing pass of ultra-high pressure homogenization (Microfluidization) are described. Results showed processing pressure and pass increase, the survi- vors of microorganisms reduce; and the survivors chance of additive E.coli in some food(medium) solution are greater than in distilled water. In addition, the conception of“ instantaneous high pressure(IHP)” is first put forward in the paper, It is an important theory base for farther study on Ultra-high pressure homogenization as a new physic Pasteurization.
Degradation of Muscle Proteins by Proteinases from Lactobacillus casei 6033
WANG Jun, ZHOU Guang-Hong, XU Xing-Lian, HUANG Ming
2005, 26(2):  90-96. 
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The changes of pH and sarcoplasmic and myofibrillar proteins in extract added with 5% Lc 6033 proteinase subsequent to incubation in different pH at 15℃ for 7d were studied. The results showed that the pH values decreased slightly both in sarcoplasmic and myofibrillar proteins solution, and then increased gradually with the reaction processing. The significant changes occurred at pH5.0, 4.5 for sarcoplasmic protein and pH6.0, 5.0, 4.5 for myofibrillar proteins, respectively.Electro- phoresis (SDS-PAGE) indicated that both sarcoplasmic and myofibrillar proteins were degraded by Lc 6033 after 7d incubation at 15℃. And marked changes were found at pH5.0, 4.5 for sarcoplasmic proteins and pH 5.0 for myofibrillar proteins, respectively. Those results above demonstrated that the proteinases from Lc could degrade muscle proteins. Under low pH values, degradation of both sarcoplasmic proteins and myofibrillar proteins were more distinct than under high pH values, and the effect of proteinases from Lc on sarcoplasmic proteins was little stronger than myofibrillar proteins under lower pH value, in vitro.
Study on the Isolation Method and Yeast Fermentation Capability of Kefir Grains
LIU Hui, LI Ping-Lan, GONG Pin, WANG Lei
2005, 26(2):  97-100. 
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Studies were made on the yeast isolation from the kefir filtrates and lotiones and its fermentation capability of the cow milk. Results indicate that different lactose-fermentative yeast can be isolated from the filtrates and lotiones. The yeast has the ability of improving alcohol production, and the optimum conditions of fermentation are obtained: temperature 28℃, time 60h, inoculum concentration 3%.
Study on Acid Tolerance of Internal Enterohemorrhagic Escherichia coli O157:H7
WANG Jin-Ling, WANG Fang, ZHOU Zhi-Jiang, YU Feng-Qin, MENG Xiang-Yong
2005, 26(2):  101-104. 
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Acid tolerance of EHEC O157:H7 is one characteristic that could hardly be controlled. In this experiment, six EHEC O157:H7 strains were inoculated in Luria broth (LB) with the various cultures pHs, and incubated with gentle shaking. Then they were counted once 1h.The results indicated that the growth of six EHEC O157:H7 strains showed significant difference. The strong acid tolerance of EHEC O157:H7 strain 97063 at pH 2.5 could stand 29h compared with other strains. The study was carried on the acid tolerance of internal EHEC O157:H7, so as to find ways of controlling the infection of EHEC O157:H7 and to provide data on the scientific basis. In brief, the acid tolerance of EHEC O157:H7 was very strong. Quarantine department and sanitation department should pay more attention to quarantine EHEC O157:H7 strain in the acid food.
Production of L-Lactic Acid from Sweet Potato Starch Fermented with Rhizopus oryzae
PAN Li-Jun, LI Xing-Jiang, PAN Li-Hua, ZHENG Zhi, YU Bin
2005, 26(2):  105-108. 
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A 10L jar fermentation technology for production of L-lactic acid from sweet potato starch incubated with a mutant of Rhizopus oryzae AS 3.819 was developed. The optimal culture conditions were as follows: 10L jar contained 4L liquid culture medium with rotational speed from 400 to 650r/min, aeration rate from 0.5 to 0.6L/(L·min), dissolved oxygen (DO) above 88%, fermentation temperature 32℃, pH from 5.0 to 5.5 and the dose of defoamer 0.1%. Results indicated that the average yield of L-lactic acid, the conversion rate of crude starch to L-lactic acid and top biomass fermentation time were 99.54g/L, 77%, 7.2g/L and 70h, respectively.
Study on Sequential Inoculation Technology of Malolactic Fermentation for Cidermaking
PAN Hai-Yan, XU Yan, WANG Dong, ZHAO Guang-Ao, LI Ji-Ming
2005, 26(2):  109-113. 
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This article studied the technology of malolactic fermentation (MLF) for cidermaking. It indicated that the optimum MLF would be accmoplished after sequential inoculation, fermented at 20℃, and inoculated with 6×106cfu/ml. With the least little acetic acid produced during the fermentation. And malolactic fermentation could still finish when the concentration of malic acid reach 6676.95mg/L. All ciders made under this technology were of softer mouth-feel and better taste than the cider samples without malolacticf ermentation.
Studies on Preparation Technology of CMC Actived Calcium and Its Bioavailability from Tilapia bone
WU Yan-Yan, LI Lai-Hao, LIN Hong, YANG Xian-Qing, DIAO Shi-Qiang, SHI Hong
2005, 26(2):  114-117. 
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In order to make good use of the calcium resource in tilapia bone, the technology of preparation of CMC active calcium by mixed acids of citra acid and malic acid applied to tilapia bone powder was studied. Wistar rat was used as an animal model for evaluating the bioavailability of this product. The results showed that the optimum conditions of preparation of CMC active calcium were:adding citra acid with malic acid in the concentration ratio of 3:2 respectively, under 121℃ to extract the tilapia bone powder 1h, adjusting the pH of the pure liquid to 7 and then vacuum dried. The calcium withdraw rate was 92.1%. The product was dissolved in hot water up to 88%. The animal metabolism experiment showed that in regard to the level of serum calcium and bone calcium, the CMC active calcium apparent retention was higher in different degree than that of the control group. CMC active calcium was absorbed and utilized more easily than calcium carbonate. It could effectively complement calcium quality. For this reason, the product was a kind of highly absorbable calcium nutraceutical.
Enzymatic Hydrolysis and Isolation of -Lionlenic Acid from Perilla Oil (II) Study on Urea Clathrate Purity Method
WEI Jue, LUO Wen, XIAO Qing
2005, 26(2):  117-119. 
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Under the optimum conditions of pre-test, the mix-fatty acids were obtained by enzyme reaction. The optimum effecting factors in reaction to purify α-linolenic acid by urea clathrate were studied: temperature of urea clathrate: -10℃; time of urea clathrate precipitation: 24 hours and proportion of solvent; 1:3:6. The purity of α-linolenic acid was 87.2% and the yield of a-linolenic acid about 67.5%.
Study on the Technology Optimization on Extraction and Crystallization of Andrographolide by Supercritical CO2
ZHANG Wen-Cheng, PAN Jian, CHEN Ke-Xun
2005, 26(2):  119-122. 
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To separate and purify andrographolide by supercritical carbon dioxide extraction and crystallization with 30% andrographolide material. The single factor method to investigate the effect of technology parameters: pressure, temperature and time on purity of andrographolide was adopted. The result was that there was synchronous crystallization in separation and purity of andrographolide by supercritical CO2 extraction, and gradie of appeared distributin on the crystal board. When we selected the parameters pressure 20MPa, temperature 55℃, and time of crystallization 90min, the purity of andrographolide was more than 80%.
Optimization Study on Cyclodextrin Glycosyltransferase Production by Bacillus alkalophilus
CAO Xin-Zhi, JIN Zheng-Yu
2005, 26(2):  122-126. 
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Conditions of cyclodextrin glycosyltransferase (CGTase) production by Bacillus alkalophilus12-7 were studied. The optimal fermentation conditions for cyclodextrin glycosyltransferase production were determined by a single-factorial experiment and orthogonal experiment. The results showed that the optimal conditions were as follows: amount of inoculum is 3%; incubation temperature 30℃; pH 10.5. The compositions of fermentation medium were maize powder 2%, yeast extract 1. 5% and corn steep liquor 5%. The load of 250ml-flask was 30ml and the shaking incubation took 3d at 270r/min and the enzyme activity could reach to 5400 U/ml.In 10L-fermentor the enzyme activity could reach as high as 5820U/ml.
Study on Accumulation of γ-Aminobutyric Acid in Rice Germ by Hydrolysis of Trypsinase
ZHANG Hui, YAO Hui-Yuan
2005, 26(2):  127-130. 
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The accumulation condition of γ-aminobutyric acid in rice germ by hydrolysis of tripsinase were studied. The optimum conditions were: temperature 45℃, pH8.0, and the ratio of rice germ to water 1/14. After 7h of hydrolyzing, 1.5g/ 100ml of rice germ were added to the solution and reacted continually for 6h. The content of γ-GABA in rice germ could reach as high as 2.26g/100g from the original 0.028g/100g.
Studies on Submerged Fermentation Conditions of Oudemanciella radicata
ZOU Xiang, HU Chang-Hua
2005, 26(2):  130-134. 
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The nutrient factors of Oudemanciella radicata were studied in the submerged fermentation. It showed that the suitable of single factors were chosen as: carbon sourse, nitrogen source, C/N ratio, growth factors and inorganic salts. The optimum conditions of fermentations were as follows: initial pH5.5, temperature 26℃, the cultivations performed in 250ml shake flask containing 50ml medium and inoculated to a concentration of 10%. Under these conditions, the time course of growth in shake flask was determined. The results showed that the maximum extracellular polysaccharide(EPS) concentration was 2.85g/L, when the mycelium had been cultured for the optimum cycle of 96h in the shake flask.
Study on Extraction and Stability of Natural Edible Red Pigment from Rhodiola Rosea
PA Zi-Lai-Ti-·Bai-He-Ti, ZU Li-Pi-Ya-·You-Nu-Si, A Bu-Du-La-·A-Ba-Si
2005, 26(2):  134-137. 
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The technology of extracting natural edible red pigment from Rhodiola and the characteristics of the pigment have been studied in this paper. It was clear from the results that among the several chemicals tested for the extraction of the red pigments, 95% ethanol (pH3) was optimum for the extraction of Rhodiola pigment with λmax of the Rhodiola pigment was 314nm. This Rhodiola pigment was stable when they were affected by the sunshine and temperature. Most of the metal ions(Ca2+, Mg2+,Mn2+, Zn2+) could not interfere the stability of the pigment except Fe3+. Rhodiola pigment was stable only under acid condition. The results showed that the pigment was worth of exploiting and utilizing. It might be used as one of the resources of naturale diblep igments.
Study on Extraction and Structure of Active Substances from Asparagus
ZHANG Su-Hua, WANG Zheng-Yun, GE Qing-Feng
2005, 26(2):  138-141. 
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 Extracting the active substances from asparagus with SFE ,the paper investigated the effects of pressure、 temperature、time on extraction. According to orthogonal test, the optimum extraction conditions were obtained as follows: P=30MPa, T=75℃, t=1h. After the analysis on the extracting substances with HPLC / MS, the results showed that: Rutin of flavonoids was the main component of the extracts.
Kinetics of Thermal Decomposition of the Inclusion Complex of Cinnamaldehyde and β-cyclodextrin
LI Guang-Shui, XIA Wen-Shui
2005, 26(2):  142-145. 
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An inclusion complex composed of Cinnamaldehyde andβ-cyclodextrin was prepared by solution-heating and the properties of the compound was investigated by using the IR absorption spectra, powder X-ray diffractometry and nuclear magnetic resoance. The kinetic behavior and process of thermal decomposition of the complex was studied by thermagravimetry. The decomposition reaction was controlled by random nucleation and subsequent growth mechanism (A1). Accordingly, kinetic equation can be deduced as, dα/dt=A·e-E/RT·(1-α). The kinetic compensation equation is lnA=0.19344E+2.19186.
The Effect of Nutrients on Binding Sulfur Dioxide after Cider Fermentation
FANG Qiang, JI Bao-Ping, LI Bo, ZHANG Hong
2005, 26(2):  146-151. 
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It is an important food safety subject with the study on change regularity of sulfur dioxide to decrease the amount of sulfur dioxide in cider. The paper studied the effect of ammonium monoacid phosphate and other nutrients on binding sulfur dioxide after cider fermentation by single element experiments and rotary unitized design. The results showed that the amounts of binding sulfur dioxide could be decreased by adding ammonium monoacid phosphate, ammonium sulfate, thiamine separately. The results showed the relation between binding sulfur dioxide with ammonium monoacid phosphate, ammonium sulfate is significant. The Regressive equation is Y1=67.21719-3.074819X12+5.48X1X2-4.685243X1-3.675864X22, R-square is 0. 7543.
Study on the Clarification Effects of Three Clarification Agents and the Influence to The Lycium Barbarum Polysaccharide
LIU Rui-Ping, JI Bao-Ping, LI Bo
2005, 26(2):  151-155. 
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Bentonite, Chitosan and ZTC1+1 were used to clarify the lycium barbarum wine in this article. The influence to the lycium barbarum polysaccharide and other ingredients were studied. The results showed that among the three agents bentonite was the best, and its transparence was more than 95%, its lost of lycium barbarum polysaccharide was less than 25.7%, and the contents of protein and polyphenol dropped 86.1% and 44.6%. The clarifying speed of Chitosan and ZTC1+1 was higher. The most transparence of chitosan only was 90.5%, the polysaccharide, protein and polyphenol dropped 15.1%, 11.6 %and 8.8%. The most transparence of ZTC1+1 was 91.45%. The polysaccharide, protein and polyphenol dropped not more than 30.3, 9.5% and 16%.
Development of Monitoring and Control System for Soybean Extraction Production Line
2005, 26(2):  156-158. 
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Oil processing is an important branch of food production department. Its automation grade is very low. Aiming at this situation, the paper presents first the scheme to develop a monitoring and control system for soybean extraction production line based on CANbus, which can make up a blank of this field, at the same time can make the product advanced and current. First, the paper gives the generic design scheme, introduces its principle and working process, then discusses detailed the hardware and software designs of CAN communication module in intelligent nodes, the design of PC/CAN communication converter based on RS-232 serial port in PC, and the development of monitoring and control software on the basis of controX2000.
Study on Extraction and Purificaion of Superoxide Dismutase from Sacdharomyces cerevisiae by Two-steps Organic Solvent Precipitation
YANG Ming-Yan, ZHANG Xiao-Qi, SHEN Jian, GUO Ai-Lian
2005, 26(2):  159-161. 
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After fermentation, S.cerevisiae BUV094 was purified by three procedures consisting of pH regulation and two-steps acetone precipitation.The purified SOD enzymatic specific activity recovery was 1015U/mg and yield 65.2%.The PAGE activity stain showed that S.cervisiace SOD had four isoenzymes. The types identification showed that it was a kind of Cu/Zn SOD.
GC Determination of Cassia Tora Lipids
DENG Ze-Yuan, YU Ying-Li
2005, 26(2):  162-165. 
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The lipids were extracted by using methanol and chloroform after comminuting the seeds of Cassia Tora in the environment of dry ice. Different components of lipids separated with thin layer chromatogram (TLC) were methylated and determined by GC equipped with 100m×0.25mm capillary column. The results indicated that the lipids were composed of triglyceride (TG), cholesterol ester (CE) and free fatty acids (FFA). Among them TG, a main component, was 74.689%, while FFA and CE were 17.840% and 7.470% respectively. This difference was resulted from 16:0, 18:0, 18:1C, 9c12c18:2 and 18: 3n3. Saturated fatty acids (SFA) in CE was higher than that in TG and FFA, 30.8315%,26.469% and 24.221% respectively, in which 14:0, 20:0, 21:0,22:0 and 24:0 in CE were all higher than that in TG and FFA except for 16:0 (12.148%,16.287% and 17. 613% respectively). Polyunsaturated fatty acids (PUFA) had the highest concentration in TG, CE and FFA, and were higher in FFA and TG than in CE, 46.156%, 45.107% and 41.042% respectively. This difference was mainly caused by different content of 9c12c18:2 (44.252%,43.598% and 38.833% in FFA, TG and CE respectively). In conclusion, lipids in FFA were similar to those in TG, but differed from those in CE.
Effects of Incinerating Temperatures on Assaying Microelements in Plant Leaves
CHENG Yu-Mei, SUN Xian-Ming, KANG Ye-Bin
2005, 26(2):  165-169. 
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This paper reported that incinerating temperature effects on assaying content of Cu、Mn、Fe and Zn microelements when porcelain crucible incinerated Brassia oleracea leaves and Mongolian oak leaves were used as samples. The results indicated that the method was feasible in using porcelain crucible for incinerating of plant samples under high temperature. When assaying contents of Cu、Mn、Fe and Zn microelement. The optimum incinerating temperatures were 450~550、 450~550 、450~600、450~500℃, respectively the optimum incinerating temperature would be 450~500℃ when assaying the contents of this four microelement at the same time. The recovery rate of microelement was 96%~108% when incinerating temperature was 500℃.
Determination of 4-Methylimidazole in Caramel Color by Capillary Gas Chromatography
GUO Xiao-Li, CHEN Min, ZHANG Shi-Xiang, HU Jin-Rong
2005, 26(2):  169-171. 
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A method for the determination of 4-methylimidazole in caramel color by capillary gas chromatography was studied. The method consisted of a methylene chloride extraction of the sample, followed by concentration and GC analysis of the eluate. The GC analysis was carried out by using HP-5 capillary column(30m×0.32mm×0.25μm film)and nitrogen phosphorus detector. The linear range was 0.025~0.3mg/L and the limit of detection was 0.01mg/L. The average recoveries were 92.5%~ 99.0% and its relative standard deviations were 0.6%~1.1%. The method was simple, rapid and sensitive.
Reversed-Phase High Performance Liquid Chromatographic Analysis on Structurally Similar Casomorphins
ZHANG Yuan-Shu, ZOU Si-Xiang
2005, 26(2):  172-174. 
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Casomorphin is a group of structurally similar small peptides produced by enzyme degradation of β-casein. It has the function similar to opioid. To develop a HPLC method for assaying similar peptides. A acetonitrile-H2O (3:1) was used as mobile phase and 0.1% phosphate acid used as acidic modifier. Gradient elution was adopted with Kromasil C8 column (5μm, 4.6mm×200mm) with ultraviolet detector at 215nm. The retention of β-casomorphin-7 andβ-casomorphin-5 were 21.45min and 11.474 min respectively .And a good linear relationship exited between peak area and casomorphin concentrations ranged from 0.125~1.0mg/ml(r=0.9989). The RSD of purity and migration time of β-casomorphin-7 and β-casomorphin-5 were 7.29% and 5.19% respectively. This method provided a simple and feasible way to analyze casomorphins especially those similar peptides.
The Red Pigments Identification of Natural Red Yolk by TLC
LIU Liang-Zhong, PENG Guang-Hua, SHI Jia-Yi, WANG Hai-Bin, REN Dan-Dan, ZHANG Sheng-Hua
2005, 26(2):  175-179. 
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The red pigments of nature red yolkin eggs were divided into three strap R1, R2 and R3 on TLC of silica gel. The components of three red straps were identified by chemical reaction on TLC, HPLC-MS-MS. The results indicated that all of the three straps R1, R2 and R3 were Carotenoids, and had conjugate keto. R1, R2 and R3 had same molecular weight 562 and were all isomers of Rhodoxanthin.
Study on Amino Acid Constituents in the Enzymatic Hydrolyzates of Corn Gluten Meal by HPLC
ZHOU Da-Zhai, HUANG Guo-Qing, TANG Qiao-Yu
2005, 26(2):  179-181. 
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With the RP-HPLC, the enzymatic hydrolyzates of corn gluten meal were found to be rich in Pro, Phe and Leu etc. Which were thought to be suitale as healthy food additives to supplement essential AA for easing hypertension.
Analysis of Fatty Acid Compositions of Salicornia Europaea L. Seed Oil
LIU Xiao-Geng, XIA Yang-Guo, WANG Feng, SUN Ming, JIN Zhi-Jian, WANG Guo-Tai
2005, 26(2):  182-185. 
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The contents, physical-chemical properties and chemical compositions of the oil in Salicornia Europaea L. seed have been investigated and determined in this paper. The experimental results showed that there were 5 components of fatty acid in the oil of Salicornia Europaea L seed by GC/MS. They were Linoleic acid 75.62%, Oleic acid13.04%, Pamitic acid 7.02%, Linolenic acid 2.63% and Stearic acid 2.37%. The composition of the oil was very similar to that of safflower oil. This oil nutritive and medical health value was high.
Assay on Total Alkaloid in Xinjiang Cydonia Oblonga Mill
MA Mu-Ti-·Ku-Er Ban
2005, 26(2):  186-189. 
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The total alkaloid content in the cydonia. Mill was assayed by using spectrophotometer by way of bromophenol blue for testing acid dyes. When the total alkaloid formed stable complex compound with bromophenol blue. The alkaloid content in the cydonia oblonga Mill was first time assayed as about 1.4%. This method could be considered as quick, simple method with higha ccuracy.
Determination of Alliin in Garlic by Capillary Chromatography
MA Hai-Le, YANG Heng-Xing, DAI Chun-Hua, XIN Zhi-Hong
2005, 26(2):  189-192. 
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To develop a fast and accurate method for determining the Alliin content in garlic using High Performance Capillary Chromatography. CE method:bare fused-silica capillary 50cm×50μm;phosphate buffer 30mmol/l at pH 6.0;running voltage 21KV;polarity from anode (inlet) to cathode (outlet);separate time 7min;temperature 30℃;sampling 0.5psi ×5s;online detection at 196nm (DAD). The sample could be separated in 6min. The linearity relationship of Alliin concentration and peak value was good in the range of 10~100μg/ml. The related coefficient was r=0.998, average recovery rate 98.56%, and the intraday precision 1.74%. The inter-day RSD precision was 2.83%.
Determination of Total Flavonoids and the Antioxidation Effect in Nanguo Pear
HOU Dong-Yan, HUI Rui-Hua, YANG Mei, LIU Xiao-Yuan, TANG Rui, ZHU Yong-Qiang
2005, 26(2):  193-196. 
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The ultrasonic method was used for extracting flavonoids of Nanguo Pear and the flavonoids were determined by spectrophotometry, the recovery is 92.0%~105.0% and the coefficient of variation is 0.14%. The antioxidation effect of Nanguo Pea was studied by the flow-injection chemiluminescence. The results show that Nanguo Pear has antioxidative effect.
Antilipidemic Effect of Polysaccharides Exfracted from Sweet Potato Vines
GAO Yin-Yu, LUO Li-Ping, WANG Ying-Xiang, XIA Dong-Hua, HONG Xue-E
2005, 26(2):  197-201. 
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Using the hypercholesterolemia SD rats to observe the antilipidemic and preventing and curing effects of fatty liver by polysaccharides extracted from sweet potato vines. The experiment was lasted for 8w. Taking the blood every 2w, and the TC, TG, HDL-C in the serum were measured by reagent box, LDL-C and AI was got from the formula. The raw fat in liver was measured by Soxhlet extracting and the liver cells were observed by paraffin-sections and optical microscope. Result: PSPV could decrease serum TC, TG, LDL-C, AI and the raw fat in liver would vary remarkably. The fatty liver was prevented and cured effectively too. Conclusion: PSPV had very significant effect of antilipidemic and preventing and curing fatty liver on the hypercholesterolemia rats.
Effects and Mechanism of Zinc Sources and Chelation Levels on Apoptosis of Thymocytes Cultured in Vitro
YU Ze-Peng, SHI Yong-Hui, HUANG Hong-Yu, WEI Yun-Yu, LE Guo-Wei, LI 吕Mu
2005, 26(2):  202-207. 
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Object: To investigate the effects of different zinc sources and levels of addifion on apoptosis and their mechanism. Method: Dexamethasone was used to make the apoptosis model of thymocytes. Zinc sulfate and zinc methionine were added to the medium with the levels of 0, 50, 100, 500, 1000μmol/L. The activity AKP, Cu, Zn-SOD and intracellular calcium concentration and the percentage of apoptosis nuclei were determined. Result: Both ZnSO4 and Zn-Met could modulate apoptosis. They inhibited apoptosis and decreased DNA ladder formation; and the modulation would rely on the dose of zinc. Supple- mented with 50, 100μmol/L zinc, the ability of Zn-Met inhibiting apoptosis was less efficiency than ZnSO4 (p<0.05), and of no difference to modulate apoptosis when being added with 500 or 1000μmol/L to the medium (p>0.05). Intracellular calcium concentrations of cells cultured with Zn-Met were higher than those cultured with ZnSO4 of the same level. Zinc supplementation decreased the concentration of intracellular calcium significantly (p<0.05), but increased the activity of Cu, Zn-SOD (p<0. 05) in the extract of the cells, and AKP in the supernatant of the culture fluids (p>0.05). Conclusion: Both forms of zinc could modulate apoptosis of thymocytes induced by glucocorticoid. The mechanism might involve the exchange of intracellular calcium and the redox of cells.
Effect of Oat β-Glucan on Intestinal Flora in Mice
SHEN Rui-Ling, WANG Zhang-Cun, YAO Hui-Yuan
2005, 26(2):  208-212. 
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Purpose: The aim is to investigate the effect of oatβ-glucan with different molecular weights on intestinal flora in mice. Methods: 90 mice were divided into five groups (control and 1~4 groups).The group 1 and 2 were administered oatβ- glucan (MW2.6×106) at dose of 0.25g/kg·d and 0.5g/kg·d daily for 28d as well as group 3 and 4 administered oatβ-glucan (MW 3.7×105).The control group was received the equal volume of normal saline. We analyzed the intestinal flora at 14d, 28d and 35d (after terminating oatβ-glucan for 1 week) and compared body weights ,pH of the intestinal contents in each group. Results The number of Bifidobacterium and Lactobacillus increased, Enterobacillus decreased in experimental groups compared with the control in the intestine and faeces. The same dose groups had no significant differences(p>0.05), but the higher dose groups shaved significant differences compared with the lower dose groups in different molecular weights(p<0.05).The body weight and pH in the intestinal contents were significantly reduced in group 2 and 4(p<0.05). This study demonstrated that oat β-glucan have had the function of regulating the intestinal flora with impact on gut.
Studies on Purification and Antitumor Activity of Fruit Polysaccharide Isolated from Chinensis Actinidia Planch.
LU Dan, YU Li-Chao, YAO Shan-Jing
2005, 26(2):  213-215. 
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A raw fruit polysaccharide (FP) was isolated from Chinensis Actinidia Planch. By using ion exchange chromatography, FP was separated into two parts, FP1 and FP2. The inhibitory effects of FP, FP1 and FP2 on the transplanted tumor cells of Sarcinoma 180 (S180) in mice were tested. The results showed that with the dosage of 150mg/kg FP2 could evidently reduce the tumor weight of S180, and the inhibitory rate reached 54.2%. The homogeneity of FP2 was proved by size exclusion chromatography. Paper chromatography showed that FP2 contained D-glucose, D-mannose and D-galactose.
The Anti-oxidative Effect of Sea Buckthorn Seed Procyanidins in Vitro
XU Xiao-Yun, PAN Si-Yi, XIE Bi-Jun, CAO Shao-Qian
2005, 26(2):  216-218. 
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Objective: To study the anti-oxidative effects of Sea Buckthorn Seed Procyanidins (SBSPC). Methods: The hydroxyl radicals scavenging effect was assayed by salicylic acid method, the content of MDA (Malondialdehyde) in liver mitochondria was determined by TBA assay; Hemolysis of RBC and the swelling of mitochondria were detected by spectrophotometric methods. Result: SBSPC had a significant effect on scavenging hydroxyl radicals. It could inhibit the generation of MDA in liver homogenate, swelling of mitochondria and hemolysis of red blood cell induced by ·OH. The conclusion was that SBSPC had the effect of anti-oxidation induced by ·OH.
O2-· and ·OH Scavenging Qualities of Rhodiola sacra Evaluated in vitro
WEN Jing, HE Su-Hua, ZHANG Bo-Cheng, YANG Jian-Feng, CHANG Ping, GUO Yu
2005, 26(2):  219-223. 
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In order to investigate the anti-oxidation effect, the health protection function of Rhodiola Sacra and its mechanism of the function, HPLC was used to determine the Rodiola-glucoside content in Rhodiola extract. For observation of superoxide anion radicals(O2-·) scavenging effect, the pyrogallol auto-oxidation method and method of xanthine-xanthine oxidase chemiluminescence of luminol (X-XO-L) were used. For evaluation of the capacity of quenching hydroxy radicals (·OH ) the salicylic acid quenching method and the malondialdehyde (MDA) formation method and the identification method of CuSO4- Phen- VC-H2O2 DNA system were used. The results showed that Rhodiola sacra could minimize the formation of intermediate product of pyrogallol , inhibited to a certain extent the chemiluminescence induced by X-XO-L system the half scavenge (IC50) of the content of hydroxyl radicals generated by the salicylic acid method, was 130μg/ml . When the concentration of the Rhodiola sacra extract was 300μg/ml determined by MDA method, in the system, the inhibition of ·OH generation reached the highest extent. In the CuSO4-Phen-VC-H2O2 system, the peak of chemiluminescence of DNA damage product lowered and delayed as the administration of Rhodiola sacra extract increased. Summing up all these evidences, it might be conclude that Rhodiola sacra possess the capacity of scavenging free radicals of O2-·and ·OH.
Preparation of Polysaccharide Derived from Sargassum thunbergii and Its Antioxidant Activity
YANG Fang-Mei, WANG Lin, HU Qiu-Hui
2005, 26(2):  224-227. 
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Through an orthogonal design L16(45), the optimized preparing condition of polysaccharide from Sargassum thunbergii was found at pH=4, applying ultrasound at 800W for 200s, incubating at 100℃ for 6h, and 3% (W/V) of trichloroacetic acid and 70% (V/V) of ethanol. The extraction yield of polysaccharide was up to 6.24%. The crude polysaccharide was purified with Sepharose 4B column chromatography and the antioxidant activity of polysaccharide from Sargassum thunbergii was determined by radical scavenging methods. The result showed that the polysaccharide had satisfactory antioxidant activity: the scavenging rate was more than 50% towards DPPH·, and was also more than 30% towards ·OH and O2-
Chitosan Coating Effects on “Baifeng” Peach Quality during Refrigeration
KANG Ruo-Yi, YU Zhi-Fang, LU Zhao-Xin, WANG Jia-Hong, LI Yan
2005, 26(2):  228-231. 
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The effects of chitosan coating on the quality of “Baifeng” peach fruits stored at 1±0.5℃ were studied. The results showed that 1% chitosan coating was effective to inhibit the increase of respiratory rate, polyphenol oxidanse (PPO), peroxidase (POD) activities, and to keep the content of reducing sugar, and soluble solids at low level with titratable acid, total sugar at high level.
Study on Fresh-keeping Technique of Pleurotus geesteranus
YAO Ya-Ping, FENG Zhi-Yong, GUO Qian
2005, 26(2):  231-233. 
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The effect of low temperature, spontaneous atmospheric control, low temperature with vacuum on the fresh-keeping results of Pleurotus geesteranus fruitbodies was compared. The experimental results showed that the fresh-keeping result of the comprehensive method of low temperature with vacuum was the optimum, which would effectively postpone the colour and odour change, reduce the water loss of P. geesteranus fruitbodies, inhibit the occurrence of aerial mycelia on the stipe and prolong the fresh-keeping period of P. geesteranus fruitbodies for over 9d.
Freshening Effects of Chitosan on Tomato
WANG Jia-Lu, HUANG Wen, ZHOU Xing-Miao, WANG Chun, LEI Chao-Liang
2005, 26(2):  234-236. 
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 This paper described the research of four kinds of chitosan compounds freshening reagents in keeping tomato fresh. The plant physiological and biochemical indexes were detected interval during preservation days. The result showed: after 12 days of dealing with the tomato, the freshening time of the freshening reagent C was longer than other kinds, with the loss rate as 1.17%, the decay ratio as zero, the respiration intensity was 5.82mg/kg·h and the vitamin C content as 180mg/100g.
The Physio-Biochemical Changes and Enzymatic Browning in Cuiguan Pear during Storage
CHEN Jin-Yin, WU You-Gen
2005, 26(2):  237-241. 
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Enzymatic browning is a kind of physiological disease harmful to the pear postharvest qualities during storage. The enzymatic browning and physio-biochemical changes of Cuiguan pear were studied during : A, the room temperature storage; B, the cold storage (0℃) and C, the cold storage (0℃) in polyethylene film bags of 0.04mm thickness storage. The results indicated. (1) After 16 days’ storage, the A、B and C treatment could keep the good fruit rate of Cuiguan pear as 25.12%, 87.27% and 98.64%, respectively. The cold storage (0℃) could increase the activity of superoxide dismutase (SOD), inhibit the producing rate of active oxygen and MDA and delay the senescence and softening. (2) During the storage the phenol compounds were synthesized in Cuiguan pear at first ,then decomposed. The activity of polyphenol oxidase (PPO) took place first, then degraded. Following the decrease of phenol compounds, the browning reaction took place. The oxidization of phenol compounds pro- moted by PPO was considered the cause.
Advance in Microbial Preservation Technology for Food
WANG Lin, HU Yun, HU Qiu-Hui
2005, 26(2):  242-244. 
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At present, the growing demand for food security has prompted the development in food preservation technology. Microbial preservation technology, a new hopeful substitute of traditional technology in food preservation has been confirmed to be a natural, safe, residue free, and highly efficient method. This report reviewed the progression in microbial preservation with the emphasis on the variety, operation way and action mechanism of the microorganis used in bio-preservation technology.
Research Development about Preparation of Meat Flavor by Tallow Oxidation
PENG Qiu-Ju, SUN Bao-Guo, LIANG Meng-Lan, XIE Jian-Chun
2005, 26(2):  245-250. 
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The importance of the degradation of lipids and the interactions of Maillard reactions with lipids in developing a species characteristic flavour of cooked meat was discussed. There have been 241 compounds of 11 categories found during the oxidation of tallow in the preliminary statistics. The proposed formation mechanisms of major components identified in oxidized tallow were summaried. The focal point was to introduce the technology of meat flavour developed from oxidized tallow and the conditions of oxidation about tallow.
Review on BST Application Safety and Prospect in Dairy Industry
ZHAO Hong-Yu, ZHANG Lan-Wei
2005, 26(2):  251-254. 
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This paper reviewed the production and application of BST in dairy industry. And the prospect and safety of BST in application were discussed.
Progress of Selection Criterion on Lactic Acid Bacteria in Functional Foods
ZHOU Bo, GAO Hong-Liang, CHANG Zhong-Yi
2005, 26(2):  255-259. 
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This paper reviewed the application of lactic acid bacteria in functional foods and the criterion of selection, such as viability, adhesion to gastrointestinal, acid and bile tolerance, proteolytic enzymes activity and β-galactosidase activity and so on. The application prospect of the lactic acid bacteria in functional foods was discussed.
Application of Laccase in the Food Industy and Its Producer
WANG Sui-Lou, WANG Qiong-Bo
2005, 26(2):  260-263. 
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Laccase is a kind of Cu-contained polyphenol oxidase. It was applied in many area.In this article,we primarily disscuse its application and safety in the food , study its inducer and inhibitor and screen the fungi that secrete laccase.
Review on Varieties and Applications of Edible Films
LI Chao, LI Meng-Qin, ZHAO Qiu-Yan
2005, 26(2):  264-269. 
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In the paper ,the classification and properties of edible films, its application and development trend in recent years were reviewed home and abroad.
Study on Noix de Coco Yoghourt Formula
CHEN Zhong, YANG Xiao-Quan, WU Yong-Hui, TANG Chuan-He, ZHOU Zhi-Hong
2005, 26(2):  270-272. 
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This paper studied the formula of Noix de Coco Yoghourt. The study on starter, ingredients and the quantity of sugar was performed by fermentation test and sensory evaluation.
Preparation of Calcium-enriched Soybean Milk with Golden Mushroom Mycelium in Liquid Culture
KANG De-Can, FANG Rong-Li, WANG Shuang-Ming, LU Xue-Qin
2005, 26(2):  273-275. 
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Submerged mycelial culture of Flammulina velutipes rich in Calcium was hydrolyzed by protease. Soybean milk was added to the hydrolate liquid . It is a kind of microdial food rich in Calcium, which provides a new nutritive food resource for biological supplement of Calcium.
Quality and Production Control of Potato Granules
HE Xian-Yong, YANG Song
2005, 26(2):  275-277. 
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The potato granules’ quality and production control have close relationship. By adopting the backfill seasoning and other working procedures on stream, it could improve the potato’s flavor and nutrient content even better. Using scientific method to improve the level of both technical control and production control would be an important condition to improve potato granules’ quality.
Study on Technology of Fermented Black Rice and Jujube Beverage
LI Jun-Lan, LIU Zhi-Fang, LI Yi-Hua, ZHAO Qiu-Ling
2005, 26(2):  278-280. 
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Black-rice juice made by the way of saccharificating and alcoholic fermenting mixed with red-jujube fruit juice in proper proportion. Then found out the optimum proportion between black-rice juice and red-jujube fruit juice, and researched the stability of the drink by the orthogonal experiments. We could get a kind of fermentable drink which has rich nutrition, balanced diet, strong and flavor smell using black-rice and red-jujube fruit as major material.