Compared with the commerical natural corn starch, the water content, moisture absorption, water holding capacity(WHC) and apparent density of different granularity micronized starch prepared in the physical granulation were studied. It methodshowed that when the size reduced, the water content of micronized starch decreased. Micronized starch showed higher sorptionproperty and WHC and lower apparent density than commerical natural corn starch.

Effectso fg uarg uma ndm ethylcelluloseo nc reaminga ndf locculations tabilitieso fe mulsionss tabilizedb ys oy protein isolates were studied in this paper. The possible mechanism was elucidated as follows: when guar gum concentrations were low, the unabsorbed polysaccharide molecules remained dispersed in the aqueous solutions with oil droplets kept apart. When the polysaccharide concentrationsi ncreased,d epletionf locculationa ndi sotropic anda nisotropic phases eparation occurred.W hen the concentrations were low, methylcellulose adsorbed to oil droplet layers so as to protect the droplet against flocculation. Whent he polysaccharidec oncentrationi ncreasedt o acertain level, methylcellulosed isplaced parto f proteins fromo ild ropletl ayers so as to result in sedimentation and formation of larger oil droplets.

Soy protein isolate(SPI)-Saccharide graft reaction products were prepared by microwave radiation ,and their functional properties were studied. The result was that, through graft modification with saccharides, SPI was improved on solubility,h eatings tability,e mulsifyingp ropertiesa nd antioxidativee ffect,(AE).T hev arieties ofs accharidesa ndt hed egreeo f graft would affect the functional properties of the products.

To isolate total RNA fromS accharomyces cerevisiae by the method of TRIZOL reagent kit, the RNA purified was rather not complete, since it showed band 5s rRNA only. After changing several steps of the method, the results showed that there appeared three clear bands—28s rRNA, 18s rRNA and 5s rRNA respectively with little RNA decomposed. The ratio of A260/A280 was 1.961, and A260/A230 2.070, so the purity was high.

The maximum NSI of tomato seed protein (TSP) was 30.02% at 50℃ in a 5%(W/V) water solution. The determination of functional properties of soluble tomato seed protein showed that the emulsifying capacity and stability of the soluble tomato seed protein were increased as the temperature rose from 30℃ to 50℃, and decreased when reaching 60℃. Compared with soy isolate protein, tomato seed protein had better foaming capacity but worse foam stability. The amino acid composition of tomato seed protein indicated that it could be used as a promising source for supplementation of low lysine foods. SDS-PAGE electrophoresis revealed that the water and salt fraction of tomato seed protein exhibited three bands each (39.2, 30.1 and 15.8kDa, 66.1, 28.1 and 16.8kDa, respectively), while alcohol soluble protein showed two bands (30.3 and 17.8kDa).

Cellulose Sulfate (CS) is a sulfated polysaccharide derivative, which shows a variety of biological activities such as anticoagulation etc.The molecular weight is the key factor to affect the biological activitiesa ndb iological utilizationo fC S.Hence ultra-filtration membranes with the cut-off molecular weight of 10K and 4K were adopted respectively for the fractionation of the CS mixed component. The structure of each fraction was investigated. Results indicated that three fractions i.e.“ above 10K”,“ between 4K and 10K”, and“ below 4K” were obtained respectively after two ultra-filtration procedures. The weight percentage of the above fractions in the mixed components was 55.9%, 16.7% and 18.5% respectively. The intrinsic viscosity and the sulfur content of the fractions decreased according to the order of“ above 10K”,“ between 4K and 10K”, and“ below 4K”. The“ above 10K” fraction exhibited optical rotation property. The“ below 4K”raction showed no metachromasia on azure A and its IR spectrum was different from that of the rest fractions.

Na2SeO3 was added to two kinds of Spirulina, S. maxima and S. platensis. On the fifth and sixth days after inoculation, the cumulating concentration of Selenium reached 600, 800 and 1000mg/L respectively. S. maxima containing organic selenium 474.37, 562.93, 645.98μg/g (DW) and S. platensis containing organic selenium 352.68, 501.85, 1198.15μg/g (DW) were obtained. The inorganic selenium, organic selenium and total selenium in both the Spirulina and the culture were assayed respectively. It was also studied in this paper the distribution of selenium after the absorption and metabolization of Spirulina.

本研究通过对转Bt毒蛋白棉花的各种营养成分、矿物质含量、氨基酸含量以及抗营养因子成分的检测与分析,评价Bt等外源基因对棉籽营养成分的影响,为转基因产品的安全评价提供依据。通过检测证明,转基因棉籽和非转基因棉籽在营养学方面具有实质等同性。

The superoxde dismutase(SOD) assay in Rosa roxburghii Tratt by Pyrogallol Pyrogallic Acid self-oxidization method was studied.The SOD activities of Rosa roxburghii Tratt samples by using different extraction methods were determined. The results indicated the fruit of Rosa roxburghii Tratt contained rich SOD, but the process temperature could have much effect on the SOD activity. The minimum SOD activity measured was 100U/g and the maximum was 5000U/g. Lower temperature during storage and processing could preserve the avitivty. This paper could provide some reference to the choice of processing methodsof Rosa roxburghii Tratt assay.

Four strains of Listeria monocytogenes were isolated from 10 eel product samples and identified quickly with gene probe method. The identification result was compared with that of API Listeria method. The gene probe method was simpler, quicker and more accurate. The results of detection and identification also showed that even processed eel products could still be contaminated by Listeria monocytogenes, so the producer and supervising division should pay enough attention to prevent the outbreak of food poisoning.

In order to increase the yield of nucleotidte metabolite in Cordyceps militaris by corn culture, the strains, nitrogen resources and levels, water supply, culture period and illumination were assayed by determining the contents of cordycepin and adenosine in the culture produce by HPLC. The results showed that under 20% bean power as nitrogen resource, adding nutrient solution of equal volume, inoculating Cm-2 strain with light covering and culturing for 35 days, the content of cordycepin in the culture produce reached 5.49mg/g, significantly higher than that of the whole Cordyceps militaris. Therefore this study added newspecies and new material for health care food.

Taking Bacillus subtilis natto B.N.K as initial strain, under the optimum conditions of formation and regeneration, the protoplast of the strain was prepared. The regenerative mutants from the protoplasts with UV mutagenic treatment were screened for strains of high nattokinase activity. After repetition of UV mutation, screening and gene stability assay of mutants, five strains, DU115, DU120, DU212 and DU223 were finally obtained. Their enzyme activity were 383.65, 400.74, 327.15, 347.16, 378.98 IU/ml respectively, separately increased by 67.1%, 74.5%, 42.5%, 51.2% and 65.0% respectively.

The physiochemical characteristics of LiPu Taro amylum were studied from these respects: particle shape, particle size, the ratio of amylase to amylopectin, viscosity, dextrinizing temperature, and so on. Then, A set of parameters of LiPu Taro amylum were got. The particle shape was unregular and polygon. The range of the lateral diameter was 5.50～11.20μm with the average 8.60μm; and the longitudinal diameter 4.60～9.80μm with the average 7.63μm. The amylum was constituted by single glucose and the ratio of the amylase to amylum was 10.5%. The dextrinizing temperature was 92℃.

A mutant strain called Monascus ruber M9y was obtained by using irradiating protoplasts with He-Ne laser (632. 8nm). Its yield of Monacolin K increased as much as 4.1 times than that of the original strain, to reach 103.73μg/ml. The esterase (EST) isoenzyme electropheresis bands of the mutant strain Monascus ruber M9y compared with that of the original strain changed dramatically. The stability test of Monascus ruber M9y from generation to generation was studied. Results showed that the yield of monacolin K was stable, whose mutation was not restored apparently after eight generations.

In this study an active substance of Gynura bicolor DC, which could scavenge free oxygen radical, was extractedwith different solvents. It indicated that the extracts with water had better effects to the radicals than with other solvents. The experiments design was drawn by orthogonal test further. It was found that the extracting results were best when ratio of solid to liquid was 40 at 30℃ for 2 hours. The anti-oxidant activity of Gynura bicolor DC was compared with VC, Chinese cabbage, celery, green pepper and purple cabbage too, the results showed that the extracts with water had strong effect upon scavenging O•2, as the concentration reached 750μg/ml. It could scavenge 73.04% of O•2.

Synthetic method of immobilized Neutrase enzyme prepared by reacting glutaraldehyde with chitosan was studied. Thee ffectso fc hitosanc oncentration,a dditiono f glutaraldehyde andc rosslinking timeo n preparationo fb eadsa nd onc oncentration of glutaraldehyde immobilization were analysed. Through perpendicular experiment, the optimized conditions of immobiliza- tionw ered etermineda s follows: chitosan concentration3 %,m olr ationo f glutaraldehydea ndg lucosaminer esidue1 :2,c rosslinking time 1h for preparation of chitosan beads, and adsorption time 12h. The final concentration of 2.5% glutaraldehyde was 0.9%. The activity of the immobilized Neutrase prepared under the optimal conditions was 112.69U/g. The thermostability and pH stability of immobilized enzyme were higher than those of soluble enzyme.

The experiment analyzed and measured the content of Sasanquasaponins and studied it’s capability to clear hydroxyl free radical (•OH) produced by Fenton reaction and to clear superoxide anion (O•2). The results manifested that sasanqua have stronger antioxidant capability, inhibition capability of TBARS formation in Fe2+ induced liposome and strong inhibition capability of oxidation of 2’-deoxyribose and could clear active oxygen radicals produced by the chemical reactions.

It has been a long time since people began to eat ginger. Being a commonly used hot flavor, ginger has a great anti- oxidant effecta nda ni mportantm eaningo n keeping people’s health,r esistings enilitya ndp reventingf oodf romr otting.A nti-oxidant activities of ginger extracts were measured by DPPH method and Na2S2O3-I2 titration. The results showed that all the ginger extracts obtained by supercritical CO2 showed better scavenging effects on DPPH radical than those of ethanol solution. Ginger extracts obtained by supercritical CO2 showed greatest anti-oxidant effect when their concentration was 0.20% (the quality rate ofe xtractst ol ard).A tt hes ame level,g ingere xtractso btainedb y supercriticalC O2 hadg reatera nti-oxidante ffectt hant hato f ethanol solution when the concentration of the latter was 15%(the quality rate of extracts to lard). Critic acid, tartaric acid and ascorbic acid had significant synergic effects on the ginger extracts obtained by supercritical CO2. Among them, the synergic effect withascorbic acid was the best.

 Bayberry (Myrica rubra) wine usually loses its red color, because its naturally-existing anthocyanins (CA) would be faded to a large extent during its free yeast cells fermentation (FCF). Anthocyanins are metabolically degraded by β-D- glucosidases that are widely expressed in fungi, yeasts and plants. To overcome this problem, aluminum (III) alginate-immobilized yeasts, instead of free ones, were utilized in the wine fermentation tests. Four commercially available Saccharomycesc erevisiae strains, Angel, Lalvin D254, Lalvin BM45, and Lalvin L2323 were evaluated. The CA stability in ICF (immobilized cells fermentation) of four yeast strains after 20 days was dramatically enhanced with the retaining rates as 50.0% (L.D254), 46.4% (Angel), 45.5% (L.L2323), and 42.7% (L.BM45), respectively, whereas, those corresponding values in FCF were only 22.7%, 20.9%, 24.5%, and 26.3%, respectively. The enhanced property of ICF on anthocyanins stability was due to the lower diffusion effect occurring in the compact outer layers of Al-alginate beads, the inhibition of β-D-glucosidases as ethanol to accumulate in medium, as well as the stabilization of the aluminum (III) in complex with anthocyanins. Moreover, during the early stage of the tests, ICF provided more stable fermentation rate as well as more slowly releasing of sulfur dioxide in medium, very important to the final retaining rate of CA.

Laver was broken by ultrasonication at 800W for 800s and extracted with deioned-water at 30 volumes. The crude phycobiliprotein including phycoerythrim and phycocyanin was purified by precipitating with ammonium sulphate of 45% and dialyzing. The two active fraction were received by hydroxylapatite(HA) column chromatography. The purities of phycobiliprotein was up to 4.32. The phycoerythrim and phycocyanin exhibited maximum absorbtion at 558nm and 616nm respectively.

Tea polysaccharides were extracted by microwave technique in order to preserve their bioactivity and to improve their extracting rate. The optimum parameters of the technology were obtained through orthogonal test. Then this technique was used for the extraction of the tea polysaccharides whose contents were determined with anthrone-sulfuric acid method. The results showed that the optimum technical parameters were: the ratio of S/L of 1:15 and the extracting time of 75s under the microwave intensity of 100%. In contrast to other extraction methods, it was confirmed that the extraction rate of the microwave technique was higher and the extraction time was shorter. The microwave technique could be a better method for extracting the tea polysaccharides. Meanwhile, it was found that the ability inhibiting the α-amylase activity of the tea polysaccharides extracted by microwave technique has not been changed.

The effects of rolling time, water content of tea, piling temperature and piling duration on the quality of Luyuan yellow tea were studied in orthogonal design. Results showed that the effects of water content, piling temperature and duration on the contents of tea polyphenols and chlorophyll respectively were significant, but the effects of piling temperature and duration on the contents of protein, amino acids and soluble sugar were not significant. The effects of the mutual -factor interactions among waterc ontent,p ilingt emperature andd urationo n thec ontento fc hlorophyllw eres ignificant.W ith thei ncreasingo fw ater content, piling temperature and duration, the contents of tea polyphenols and chlorophyll appeared in a decreased trend. Lab color system was applied to describe the color of drying tea and tea liquor. The a values of drying tea and tea liquor were all negative and declined with the increasing of water content, piling temperature and duration, and the b value of drying tea and liquor were positive, the b value of tea infusion tended to increase, but that of drying tea showed no obvious trend. Combining with the organoleptic testing results and the changing trend of biochemistry components and color, the optimizing piling conditions were:water content of tea 40%, piling temperature 35℃, and piling duration 7h.

Corn pollen was processed by different wall-breaking methods before extraction. The orthogonal test design was used in extraction optimization of pollen polysaccharide of corn (PPC). It showed that the pollen wall-breaking process was the mainf actori nfluencing PPCe xtraction,f ollowed byt hep roportiono fp ollent os olution, thee xtractiont emperaturea nde xtraction time. The enzyme wall-breaking method and machine wall-breaking method were better significantly than temperature-differ- ence wall-breaking method, but there showed no significant differences between the enzyme wall-breaking and machine wall- breaking method. As machine wall-breaking had advantages such as convenient and low cost over enzyme wall-breaking method, it was suitable in PPC extraction. For machine wall-breaking method the optimized conditions for PPC were: 1:6 proportion of pollen to solution and 70℃ of extraction temperature for 2 hours.

Objective: To study the isolation, purification and composition of Momordica charantia L. polysaccharide(MC). Methods MC was purified by DEAE ion-exchange cellulose (DEAE-52) and Sephadex G-100.The components of the saccha- ride were determined by GC and TLC. Its MW was measured by gel filtration. The form of glucosidic bond was determined by IR. Results: Rhamnose, xylose galactose, and arabinose were found in MCP4 with the molar ratio of 1:0.75:1.83:0.85 while galactose was found in MCP2. Their average MWs were estimated respectively to be 5.37×104 and 9.65×104. Typical absorption of polysaccharide was shown in their IR spectrum. They had no typical absorption of nucleic acid or protein by UV scanning. Conclusion: MCP2 and MCP4 are first isolated fromM omordica charantia L.

Chitosan was prepared in this paper from chitin by applying microwave technique. Ethanol was employed to soak the chitin before microwave treatment, and the condition of the ethanol pretreatment was studied systematically for the first time. Through single-factor experiments and orthogonal experiment, the effects of some factors on the degree of deacetylation and molecular weight of the chitosan product were studied. The optimized conditions of preparing chitosan product with relatively high degree of deacetylation and high molecular weight were provided, as follows (with microwave power being 462W): reaction time under microwave treatment 20min, concentration of NaOH 50%, soaking time of ethanol 2.5h and concentration of ethanol 80%. Under such conditions, degree of deacetylation and molecular weight of the chitosan product were 77.07% and 4.313×105, respectively, and the yield of the product was 68.98%.

In this study, the effects of temperature, pH, solvent, ultrasonic wave on the hydrolyzation of isothiocyanates in the volatile oil of horseradish were investigated. The results indicated that the hydrolytic rate increased with the rising of temperature; isothiocyanates were stable in acetone and the hydrolytic rate was very high by ultrasonic wave. In addition, the mechanism of the hydrolyzation was discussed and a method for improving its stability was also given.

The Beverage was made with a material of tartary buckwheat. Extracted by the alkali process of generation, a buchwheat protein was hydrolyzed into the polypeptide solution with enzymolysis technology. A optimal processing condi- tion for preparation of tartary buckwheat polypeptide solution was set down according to a target of polypeptide concentration and degree of hydrolysis. Showed as the result, a best effect can be acquired by processing a combined multi-stage hydrolysis, added the Flavourzyme multiple flavor protease and Alcalase Food Grade hydrolysis protease. The optimum recipe of tartary buckwheat nutrient beverage was developed from single factor experiment and orthogonal experiment.

After as eries oft reatmentt o cactus includingc rush andp ulping,a mmoniums ulfatep recipitatione xtract,c entrifuge, getting rid of protein and fuse, the superoxide dismutase was obtained in the liquid. The liquid containing superoxide dismutase needed to be purified with chromatography. The medium for chromatography was polyamide. The activity of the powder was measured with pyrogallol. The result powder activity was 0.9590×104U/g. The activity of superoxide dismutase would be affected by the change of temperature, pH and inhibitor. The relationship between the activity of superoxide dismutase and these factors was studied in the experiment. The results showed that when pH was between 7.5 to 8.5, the activity of superoxide dismutase was in a optimum range. Superoxide dismutase activity was sensitive to the change of ambient conditions. The activity would be lost at high temperature. The superoxide dismutase was the most active at the temperature of 25 to 30℃. The activity of superoxide dismutase would decrease obviously under the effect of H2O2 and KCN. It was analysed that the superoxide dismutase in Cactus was Cu•Zn-SOD.

To develop a fermented beverage from carrot and tomato. Methods: Lactobacillus bulgaricus and Streptococcus thermophillus were used to ferment high-quality- tomato-jam and high-concentrated-carrot-juice. The fermented beverage’s optimum formula and processing conditions were selected by orthogonal test method. Results: The ratio of Lactobacillus bulgaricus and Streptococcus thermophillus is 1:1. The optimum formula of the expanded fermentation is: tomato and carrot juice 3:7, glucose 2%, NFM 4%, and vaccination 3%. The optimum formula of the fermented liquid is: tomato and carrot juice 3:7, fermentation temperature 41℃, fermentation time 24h, and the amount of vaccination 3%. The optimum formula of fermented beverage is: sucrose 5%, citric acid 0.02%, CMC 0.2% and xanthic gluc 0.03%.

The methods of extraction, direct acidolysis and to recycle fatty acid following extracting from the solid phase of teao il ureac lathratea ndf laxo ilu reac lathrate weres tudied.T het hreer ecycling methods werec ompared.A ccording tot hed ifference of the acid concentraction and the temperatures, the experiment results of the recycling rate acid value and iodine value were analysed. With the chromatographic method, through the analysis of the fatty acid ingredient before urea clathrate. After urea clathrate and in the solid phase of urea clathrate, the purity of saturated fatty acid and un-saturate fatty acid in the solid phase urea clathrate increased greatly. The oleic acid content in the tea oil increased from 66.99% to 70.96%. While the oleic acid content in the flax oil increased from 15.35% to 31.75%. The experiments showed that the fatty acid after urea clathrate was not easy tod evelop oxidation.

NaOH hydrolysis and ultrafiltration were applied to extract of polysaccharides from the mycelium of Tremella auramtialba. The orthogonal test showed that the optimal conditions were: NaOH concentration 0.75mol/L, volume of NaOH solvent 30 times as the weight of mycelia, hydrolysis temperature 40℃, and hydrolysis time 4 hours. The extract rate of polysaccharides by NaOH hydrolysis and ultrafilter was 57.7% and total product yield 4.5%, which were both higher than those aqueous extract method.

The accumulating Selenium culturing conditions and mechanism by Pleurotus eryngii was studied by adding Sodium Selenite into the fermentation medium in this experiment. Selenium content in mycelia went up with the Se content in fermentation culture medium, stabilized at 40μg/ml Se, the biomass was suppressed by adding the Sodium Selenite. In this condition, the content of Se in the mycelium got 1253.55μg/g. The SOD and POD activity increased with Se concentration. It got respective highest value at 30μg/ml and 40μg/ml Se. The organic Se was 98% to total Se in the mycelium. There was 1360.66μg Se in every gram soluble protein. The amino acid to total mycelium was increased 19.68% than CK’s when adding Se in the culture medium. The Cystine was the only amino acid that decreased when adding Se to the culture medium. It just got 86.36% of ck’s. This was in according with the mechanism that Se substituting S of the Cystine in the protein. The effects of six kind of additive to the Se accumulating were compared which including cellulose, starch, Methionine, peptone, citric acid, and glycerin. It was found that glycerin was best for accumulating Se. The other conditions benefit to accumulating including:initial pH 6.0, 20℃,18% inoculation and 80ml medium filled in a 250ml conical flask.

The technology conditions of the microporous starch production were improved. The pretreatments were the pregelatinization of the raw starch and the ultrasonic action based on that the microporous starch was produced by the enzyme act raw starch .The result showed that the oil adsorption increased from 61% to 97%.

Gardenia yellow was extracted with ethanol and water. The ratio of raw material and solvent, concentration of ethanol, circumfluence temperature and times, impacting on extracting quotiety of gardenia yellow, were ascertained. In the same time, the adsorption characteristic of 13 kinds of resins including HPD100A and H103 for gardenia yellow and geniposide were investigated. Gardenia yellow was purified with HPD100A and H103 and the purified gardenia yellow could be obtained with the colority more than 368 and OD value ess than 0.24.

The freeze-drying process of cooked beef was studied in the paper, and the freeze-drying technology for cooked beef slice was obtained. The freezing time and terminal freezing temperature were calculated. The model of heat-transfer and mass- transfer was established, and the academic drying time was calculated through the model. The comparison between calculation and experiment values was discussed. The effects of the raw materials, freezing rate, pressure of drying room, sublimation temperature, the temperature and pressure of catching water machine on the quality of the products were discussed. The optimum freeze-drying technology of cooked beef was: freeze time 3h, terminal freezing temperature -24℃, pressure of drying room 60 Pa ,temperature and pressure of catching water machines -40～-50℃ and 45Pa, respectively and freeze-drying time 4h.

Tomato was taken as the research object, adopting rotate regression experiment as the design plan of the experiment. Taking the content of VC, sense organs assess and instrument as the test indices, and AHP as the means of analyzing, the optimum conditions of tomatos’ poaching data studied with respect to vinegar content, the comparison of the liquid material, and poaching time.Finally, the optimum cooking craft was: the density of vinegar 0.054%, the ratio of material to liquid 1:1.4 and the poaching time 5min. This article has offered the theoretical foundation for tomatoes poaching craft to be standardized.

Ochratoxin A (OTA) artificial antigen was synthesized by active ester method. A monoclonal antibody was prepared after being immune to mice. A competitive enzyme-linked immunosorbent assay was developed with it. The linear range of the assay was between 200pg/ml and 6000pg/ml and the lowest detectable amount of OTA was 150 pg/ml. Cross reactivity was 35% with ochratoxin B, and less than 0.01% with citrinin, patulin, aflatoxin B1, deoxynivalenol and zearalenone. Recovery of OTA from wheat spiked with OTA was 83% to 116% and the coefficient of variation was 9.4%～19.8%. The analysis of 23 domestic samples showed OTA levels ranging from 0.6μg/kg to 2.56μg/kg.

Conjugated Linoleic Acid (CLA) was a new functional fatty acid, mainly existed in milk fat and meat fat of ruminant animals. CLA content in dairy products was affected by the processing conditions, storage and others. The fatty acid composition and content in the various dairy products were analyzed with capillary gas chromatography. The results indicated that the CLA content of the starter-cultured dairy products was relatively higher than that of the raw milk. The major isomer of the CLA in the samples was 9c,11t-CLA. Thus the trans-isomer CLA increased in the processed dairy products.

The original information of different protein content solution was collected using Spectrophotometric Colorimetry method (SPC) and Digital Image Collecting method (DIC) respectively. Highly consistency was shown for pure protein solution in comparison with the two methods. For milk powder, higher precision was shown using the colorimetric value G as a characteristic parameter by DIC method. The advantages of using DIC method to detect the content of protein in milk powder of easy operation, high precision and instant and high efficiency. It is more suitable for rapidly determinating and evaluating the food qualityi n the field ofc irculation.

Ah igh-performancel iquidc hromatographym ethodf or them ulti-residuess imultaneous determinationo fs ulfadiazine, sulfamethazine, sulfamethoxypyridazine, sulfamonomethoxine, sulfamethoxazole, sulfadimethoxine and sulfaquinoxaline in eggs was described in this paper. The egg samples were extracted with dichloromethane, and cleaned upon by a C18 column solid- phase extraction (SPE). The calibration curves for seven sulfonamides were linear in a concentration range of 0.02～1.0μg/ml (R2=0.9995～0.9999).The recoveries at levels of 0.05,0.1,0.2mg/kg fortified samples ranged from 73.2%～102.6%, with coefficient of variation of 1.8%～8.7%. The limits of detection were 0.02mg/kg and the limits of quantification less than 0.05mg/kg.

The distribution of micro-fluorine in nanyang color wheat was determined with fluoride ion selective electrode by concentration direct reading method. This method was simple, rapid, sensitive and accurate after the sample was ultrasonicly extracted . The recovery was 92.0%～101.6% by standard addition method, and RSD< 5%(n=3).The results obtained were satisfactory.

The essential oil from Foeniculum Vulgare Mill(stored, after one year or after two years) were analyzed by GC-MS. Twenty-one principal components were separated and identified. Among them the major constituents were identified as trans- anethole, limonene, borneol and fenchone. After two years storage the content of essential oil in the fennel fruits was 29.19 percent less than the fresh. Meanwhile there were significant changes in the chemical constituents and relative contents of the essential oil as compared with the fresh. Hence it isnecessary to process the fennel fruilts fresh.

This paper studied the extraction and analysis methods of Rosmarinic acid in the Mentha haplocalyx Briq.The dry leaves of Mentha Haplocalyx Briq were used as raw material. By hot refluxing water and ethyl acetate Rosmarinic acid was extracted. Colorimetry was adopted to conduct qualitative analysis. High performance liquid chromatography (HPLC) was used to determine Rosmarinic acid content. The results showed that Rosmarinic acid in the Mentha haplocalyx Briq was identified and its content was 0.156%. This assay method was precise and reliable.

The content of NaFeEDTA in soy was determined by using capillary zone electrophoresis. The buffer solution used in the method was 20mmol/L sodium borate solution at pH9.0, including 2.0mol/L polyethylene glycol. The detection wavelength was 254 nm. The separating voltage was 20kV, and temperature was 25℃. The sample injection lasted 5s. The calibration curve showed good linearity over the range of 0.02～1.4mg/ml. The recovery was 95.60%～104.8%. It was a simple, quick and accurate method without any pretreatment for the sample. Satisfactory results were got in the determination of NaFeEDTA in the marketing soys auce.

The article studied the quantitative and qualitative impaction of operate-factors on fiber absorption capacity when volatile substance of meat essence was extracted and analysed by applying HS-SPME coupled with GC-MS. The results appeared that in the different Remain Times (RT), the impactions of each operate-factor on the absorption of volatile substance in the SPME fiber varied. Among them the extracting temperature were the predominant factor. According to the extracting temperature, the multistage operation of HS-SPME was developed, that is the operation should apply relative high extracting temperature for lowv olatilitys ubstance, anda pplyr elative lowe xtractingt emperature forh ighv olatilitys ubstance.

A modern HPLC analysis method was developed for the determination of seven major ginsenosides in 12 kinds of Panax quinquefolium. L. Their chromatographic fingerprints were established by HPLC. Separations and determinations were carried out by linear gradient elution under following conditions: Alltima C18 (250mm×4.6mm, 5μm) column, acetonitrile-0.05% phosphoric acid solution as mobile phase, detection length of UV at 203nm, flow-rate of 1.2ml/min, column temperature of 35 ℃. The obtained results indicated that the developed method was simple, accurate and reliable for the determination of seven ginsenosides in Panax quinquefolium. L with a good linearity with the recovery ranges of 94.1%～97.9%. Hierarchical clustering analysis was performed and the similarity of the HPLC chromatograms was analyzed for the research of fingerprints and classificationo f Panax quinquefolium.L samples. Ther esultsc ouldp rovideu sefuli nformationf orq ualityc ontrolo fT raditional Chinese Medicine. The method was developed for the HPLC analysis and identification of complex components of samples.

HPLC was used to determinate the capsaicinoids content of paprika oleoresin directly. The metnod was simple and accurate. The average recoveries and RSD were 99.87% and 0.51% respectively. The conditions of HPLC were taken as following: column ZORBAX SB-C18(Φ4.6mm× 150mm), mobile phase VMeOH:VH2O(65:35), flow rate 1.0ml/min,column temperature 25℃ and wave length 280nm.

In drinks production, quick identification of quality stability is very important for insuring drinks quality and improving production technique. Gas sensor array technology and neural network pattern classification technique are used to study quick identification of drinks quality stability. The results of identification experiments showed that characteristic information of drinks could be tested by appropriate sensor array. The proper identification model of drinks quality could be set up by RBF neural network based on genetic algorithms, and the quick identification of quality stability in one drink production could also be achieved.

Oolong tea (Camellia sinensis), native to China, is a semi-fermentation with a good pleasant, fragrant and sweat taste. The aroma compounds, collected by solid-phase microextraction (SPME) and simultaneous distillation extraction (SDE), were investigated. The major results are as fellows: Using SPME, 41 kinds of aroma compounds of Fenghuangdancong Oolong tea cvs. Guihua were identified, whereas 55 aroma compounds by SDE were determined, respectively. The major aroma compounds collected by both SPME and SDE were linalool, nerolidol, methyl jasmonate and indole. SPME exhibited advantages in collecting actual aroma compounds, preventing the breakdown of these aroma heat-instabile aroma compounds and maintaining a good analytics tability.

To study the security and decreasing blood lipid effect of seed oil of Nitraria tangutorum Bobr. from Qinghai Qaidam Basin, the seed oil extracted by supercritical CO2 fluid extraction (SFE-CO2) from Nitraria seeds was investigated for the acute toxicity and its security was evaluated. The blood lipid levels in the serum of each animal group with the hyperlipemia models of Wistart rat and Kunming strain mice induced by feed with high lipids were determined after oral administration for 4 weeks with the seed oil. It showed that the mice were secure by feeding the seed oil at the dose of 40ml/kg d after 14 days; but the seed oil of Nitraria tangutorum Bobr. fed at the dose of 5g/kg and 10g/kg not only showed significant inhibition effect on TC, TG and LDL levels in serum of hyperlipemia model of Wistar rat, but also increased the ratio of HDL/TC and HDL/LDL. That illustrated that the high dose of seed oil of Nitraria tangutorum Bobr. has the decreasing blood lipid effect.

Objective: To discuss the effects of proanthocyanidins from Lotus seedpod (LSPC)on S180 sarcoma and the immune function in mice. Methods: The inhibitory function of LSPC to S180 sarcoma was studied by weighing method, and the effect of LSPC on the immune function in mice was studied through determining carbon granule clearance ability, delayed type hypersen- sitivity (DTH) induced by DNFB and hemolysin production level. Results: LSPC could inhibit the growth of S180 sarcoma in mice, increase the growth index of immune organs, significantly enhance the phagocytosis function of peritoneal macrophage (PMΦ), intensify DTH caused by DNFB, and increase production of antibody. Conclusion: It was primarily proved that LSPC could intensify the immune function in S180 sarcoma-bearing mice and inhibit the mice S180 sarcoma.

Objective: To observe the anti-fatigue effect of the functional liquid of Chinese traditional medicine, we did some experiments in mice. Methods: Anti-fatigue of mice was assayed according to test methods of anti-fatigue function in"Functional assessment procedure and test methods of health food" which is provided by MOH. Results: The functional liquid of Chinese traditional medicine could obviously prolong the time of mouse loaded-swimming (p<0.05 or p<0.01). And after the swimming, it could significantly increase the hepatic glycogen (p<0.01), reduce the content of BUN, LDH, CK and increase the content of GLU, RBC, Hb(p<0.05 or p<0.01). But there was not significant difference at WBC, MCV. The functional liquid had no influence on weights of the mice from different groups. Conclusion: The functional liquid of Chinese traditional medicine has shown the effect of anti-fatigue. It could postpone the appearance of fatigue and accelerate renewing from fatigue obviously.

In this study , cytotoxic activity of natural killer cells, T- lymphocyte proliferation and macrophage function were detected aftert wentyd ayso fm icef eeding withd ifferentd osesb ovinec olostrums.T her esultss howed thatt he phagocytosis,c ytotoxic activity of natural killer cells, T- lymphocyte proliferation could be enhanced significantly by bovine colostrums powder between 36.46mg/kg•d and 1250mg/kg•d while the doses between 78.13mg/kg•d and 156.25 mg/kg•d were superior to others.

Objective: To study the effect of trehalose drinks on heat endurance of mice, so as to provide basis for developing a new heat endurance functional beverage. Methods: Using mouse which were fed by different drinks(water, sucrose water and trehalose water) respectively as testing animals which were exposed to 30℃ habitat. The surviving time upon heat exposure and the swimming time were examined and the physiologic and biochemical changes such as body weight, potassium concentration, blood sugar, hemoglobin were compared before and after heat exposure. Results:Trehalose could significantly improve the surviving time upon heat exposure, effectively sustain the hemoglobin level, and keep the potassium concentration in blood serum to protect cells from damage. Likewisly it could increase the blood sugar level and reserve energy. Conclusion: Trehalose could improve the heat endurance of the animal. So trehalose could be a good ingredient in heat sndurance drink.

To study on stabilities of heat, pH and intestinal enzymes proteolysis, the results indicated that: the fermented milk could inhibit the activity of angiotensinⅠ-converting enzyme in good capability to endure high temperature. The activity to incubation ACE was kept in conditions of 20℃ and pH≤11.0, so the fermented milk could have the ability to resist intestinal enzymes proteolysis. The spontaneously Hypertensive Rats were each given 10ml/kg bw fermented milk by single gastric intubation. The systolic blood pressure of rats was decreased significantly: -29±14.75mmHg. This result testified that the fermented milk had apparent effect on depressing blood pressure.

Objective: To study the effect of Ampelsis grossedentata on lowering plasma lipids level. Methods: The hyperlipemia rats were fed with Ampelsis grossedentata on three different dosages respectively everyday. After 30d, the levels of TC,TG and HDL-C were assayed.100 patients with primary hyperlipidemia were randomly allocated into two groups, one treated group and the other control group. Patients in the treated group were given 9g/d of Ampelsis grossedentata. After 45d, the level of TC,TG and HDL-C were assayed. Results: the TC and TG level of rats could be lowered, the HDL-C level of rats could be increased. Whereas the effective rate of the patients treated group on reducing levels of TC, TG and plasma lipids were respectively 42%, 72% and 28%.Conclusion: In the study, Ampelsis grossedentata could lower the plasma lipids level.

Objective: To study the effect of kudzu flavonoids extracts on the expression of bcl-2 and bax gene in HL-60 cells.Methods: To use RT-PCR and western blotting technology to detect the mRNA and protein expression level of bcl-2 and bax gene in the HL-60 cells treated by kudzu flavonoids extracts, puerarin and daidzein. Results: In a time-dependent manner, kudzu flavonoids extracts, puerarin and daidzein increased the bax mRNA and protein expression level and lowered the bcl-2 protein expression level. Conclusion: The ability of kudzu flavonoids extracts could induce HL-60 cells apoptosis in relation to lower the bcl-2 mRNA and protein expression level and increase the bax mRNA and protein expression level.

The effects of high oxygen (100%O2) treatment on microbial growth and fruit decay in strawberry (Fragaria× Ananassa Dutch cv. Shuofeng) during 10d storage at 2℃ and subsequent 2d shelf period in air at 20℃ were investigated. While bacteria, mould and yeast growth were only slightly affected at the initial cold storage period, their growth and fruit decay were significantly inhibited during the later cold storage period. The inhibitory effect of high oxygen on microbial growth and fruit decay was sustained during the subsequent 2d shelf period in air at 20℃. This suggested that high oxygen atmosphere might have residuale ffect oni nhibitingm icrobial growth andf ruitd ecay.

The effect of hypobaric storage on persimmon fruits was studied. The result showed that hypobaric storage significantlyi nhibited ther ate ofr espiration, andt he pectinesterasea ndp olygalacturonasa ctivities,k eptf irmness,d elayedt he increase of soluble solids and the decrease of vitamin C, and also cut down the decomposing rate, but showed no significant effect on the tannin content. 50kPa was found as the optimum hypobaric pressure.

The products of physiological metabolism and relative enzymes activities of Dianjiang pummelo (Citrus maxima) with ice treatment were tested during storage. The results showed that ice treatment decreased the rate of respiration and the accumulation of alcohol and malondialdehyde, malondialdehyde (MDA) were significantly slowed down. Ice treatment also increased the activity of peroxidase (POD) in peel, and thus reduced the incidence of pulp granulation.

The effects of pH and acid solvent on the antifungal activities of chitosan were studied by testing anthracnose, stem- end rot pathogens in Mango fruits and quiescent colletotrichum musae, crown rot pathogens in banana fruit. The results showed that pH4.8 and pH6.0 were both optimum to the antifungal activity of chitosan. The antifungal activery of chitosan was increased with the increase of its concentration. The activity of inhibition of chitosan in lactic acid was very strong for stem-rot pathogens, quiescent colletotrichum musae, and crown rot pathogens. The EC50 value increased as the tested pathogens increased, but they had some resistance reduced after the isolates were successively stimulated 40 times by application of chitosan. While the Botryodiplodiat heobromae Pat. exhibited the worst inhibition capability.

With the development of glycobiology, the unique physical and chemical characteristics and bioactivities of bacterial expolysaccharides were paid great attentions by the concerned people. The classification and structure, physical and chemical characteristics,b iologicala ctivities andr elationship ofs tructurea ndf unctiono fp olysaccharidesp roducedb yb acteriumw ere introduced in detail in this paper. And the prospect of bacteria polysaccharides was envisaged. These information could be used as a theoretical foundation for the study and development of novel polysaccharides.

Enterobacter sakazakii in milk powder cause bacteraemia, necrotizing enterocolitis (NEC) and infant meningitis in neonates. E. sakazakii was found in 2.5%～14% of infant formula milk powder, and 0%～12% of milk powder, with the amount of 0.36～66.0 cfu/100g. The problem of E. sakazakii in infant formula has caused attentions of the people all over the world, and E. sakazakii was researched in many laboratories. This paper summarized our knowledge to date, and presented a risk assessment. Ther isk assessmenti ncludesh azardi dentification,e xposurea ssessment, hazard characterization andr isk characterizationo fE . sakazakii in milk powder.

Although enormous changes has taken place in chicken processing industry within the past 20 years in China, there was still a large gap between China and developed countries. In this paper, current situation and international trade of chicken processing industry were reviewed. The tendency of chicken processing in China could be developed to R&D further-processing products, that is to say, to produce icy-fresh, ready-to-eat products and to update traditional processing with modern techniques.

Foodborne bacterial pathogens are defined to be bacterias that could lead to diseases through food consumption. The conventional detective methods on the base of culture have shown some disadvantages: complex operations, low specificities, variable sentitivitiesa ndt ime-consuming.R esently,t he useo fi mmunologicala nd molecularb iologicala ssaysh ave provided highly sensitive detection methods for specific pathogens in food samples. It conquers the disadvantages of conventional detective methods. The fomer include ELISA, immune-magnetism separate technique and immuno-gold- detection technique. The latter include DNA fingerprints which relied on PCR, multiplex-PCR, gene-chip techniques, quantitative PCR and real-time lightcycler PCR, etc.

The fermentation techniques and conditions of low alcohol tomato wine were studied. Two white wine yeasts BRG and D24 were inoculated and three SO2 concentrations were applied respectively to optimize the fermentation process and the quality of the final products. The results showed that when sugar content was adjusted to 16.5°Brix, D24 wine yeast was used at 10g/100L and SO2 concentration at 0ml/m3, low alcohol tomato wine demonstrated the optimal sensory quality.

This paper introduced a food made of sweet corn and milk through lactic acid fermentation. The parameters of processing technique were determined and the optimal process conditions were recommended through one factor and orthogonal test. The test results showed that the milk added with 18% sweet corn juice, 6% sucrose, inoculated 3% mixed starter culture with 1:2:1 of L.bulgaricas and St.thermophilus and B.bifidum respectively and fermented 5h at 42℃. The optimal formulas of mixed stabilizers was that : Xanthan gum:Kappa Carrageenan gum:Glycerol Monostearate=0.2%:0.15%:0.01%.This new product with flavor and nutrition would find a wide market.