In the study, molecular mass distribution of Astragalus Polysaccharides (APS) was investigated by ethanolprecipitation (step and stepwise) and ultrafiltration. The results indicated: For step ethanol precipitation, yields of APS wereincreased with the increase of ethanol concentration. There were high differences in the saccharides content of samples, the lowcontent was observed when using 60% ethanol, but, high contents were obtained using 30% and 70% respectively. For stepwiseethanol precipitation, APS ratio was highest at ethanol concentration of 10%, while most APS might be precipitated whenethanol concentration was up to 80%. APS content was very low when using 90% ethanol, and the rest contents were notapparently different under ethanol concentrations ranging from 10% to 80%. After ultrafiltration, most APS (57.6%) weredistributed in the centrifuged pellets of more than 150kDa fraction. There was not much difference in the saccharides contentsexcept for those of less than 3kDa and 6～50kDa fractions. Both high and low molecular masses of APS were of highpolysaccharides, however the saccharide content of 3～150kDa APS was only 13.2%. Therefore, molecular mass distributionwas very uneven in APS.

A study was made on the effects of ultra high pressure (0.1～500MPa) / mild temperature (19～58℃) treatmentson the microflora, mold and yeast and E.coli in Chinese Dangshan pear juices (pH5) with the sustaining time 10min. Results showedthat the residual microflora was 50cfu/ml under 19℃ (environmental temperature), with sustaining time 10min and 500MPa andthat the residual molds and yeasts were 10cfu/ml under 400MPa, However, the E.coli was completely sterilized under 19℃, withsustaining time 10min and 400MPa. On the other hand, results showed that the residual microflora was 70cfu/ml under 450MPa,with sustaining time 10min and ≥29℃, and the residual molds and yeasts were completely sterilized under the same conditions.The E.coli were completely sterilized under 450MPa with sustaining, dwell time 10min and 19℃.

The crude polysaccharide was hot water extracted from D. fordii Prain et Burkill, and precipitated by ethanol. Apolysaccharide named DFPN-Ⅰ were prepared after degreasing ,deproteinixation and decoloring, and further purified on two timesSephadex G-75 column chromatography. Homogentity was examined with paper chromatography and determination of specificrotatory power and finally identified by its molecular weight. DFPN-Ⅰwas a non-starch polysaccharide without any protein,nuclear acid, polyphenol and uronic acid. Its average molecular weight was 48200. The unit of the monosaccharide was identifiedby paper chromatography and gas chromatography as mannose, glucose, gala-ctose with a mole ratio of 1.26:1:2.87 respectivelyafter complete hydrolysis by acid.

The free radical scavenging effects of celery extracts were determined by chemiluminescent and DPPH• method.The result showed that different groups of celery extracts had significant scavenging effect on oxygen free radicals(O2 、•OH).The ethylacetate extract showed stronger scavenging effect on oxygen free radicals than butanol extract. All kinds of celery extractshad the strongest scavenging effect on O2 and the weakest scavenging effect on •OH. Different groups of celery extracts showedscavenging effect on DPPH•radical,and the ethylacetate extract also showed the strongest scavenging effect.The scavengingfree radical effect of celery extract was related to its flavone content.

The effects of medium parameters such as temperature, pH and initial number of microorganism on the inactivationof Escherichia coli, Staphylococcus aureus, Saccharaomyces cerevisiae & Bacillus subtilis subjected to pulsed magnetic fields wasstudied. Results showed: The survival rate of microorganism ran down with an increase in temperature. Furthermore, thetemperatures employed in the present study were far below pasteurization temperature. The survival rate was maximum at pHfrom 6 to 7, while the bactericidal effect became better with pH less than 5. The survival rate of microorganism ran down withan increase in the concentration of Na+. The higher the concentration of Na+ was, the better the bactericidal effect. The survivalrate of microorganism ran down with an increase in the initial number of microorganism. The higher the initial number ofmicroorganism was the better the bactericidal effect. The bactericidal effect was different to different species of microorganism.As a whole, the survival rate of S.cerevisiae was low while, the survival rate of B.subtilis was high. The survival rate of S.cerevisiaeran up with an increase in the content of dextrose or lactose. The higher the content of dextrose or lactose was, the poorer thebactericidal effect. The survival rate of S.cerevisiae ran down with an increase in the content of alcohol. The higher content ofalcohol was, the better the bactericidal effect. The survival rate of S.cerevisiae ran up with an increase in the content of peptone.The higher the content of peptone was, the poorer the bactericidal effect. The survival rate of S.cerevisiae ran down with an increasein the content of casein. The higher the content of casein was, the better the bactericidal effect.

Browning formation was easily occurred in ginger production. The activities of polyphenol oxidase of ginger werestudied in this paper by spectrophotometry including conditions of optimum pH, optimum temperature,stability to heat,and theeffect of hydrogen sodium of sulphurous acid.The results indicated its optimum pH range was 7.4～8.0,and the optimumtemperature 40～60℃. The enzyme activation was suppressed under pH4.8,by 80～90℃ heating treatment 1～5min and 0.1%hydrogen sodium of sulphurous acid.

The effects of two reducing agents including ascorbic acid and cysteine and two calcium compounds including calciumlactate and calcium gluconate on the gel properties of bighead surimi were investigated. The breaking force,. deformation, gelstrength, water-holding ability, and whiteness were used as assay indicators together with the analysis of the microstructure ofthe gels with scanning electron microscopy. Also, SDS-polyacrylamide gel electrophoresis (SDS-PAGE) was used to analyzethe relevant mechanisms. The results showed that the addition of these four substances could enhance the gel-forming ability ofbighead surimi. The optimal concentrations of these additives were 0.05%, 0.1%, 0.1%, and 0.05% respectively, under which thegel strengths of bighead surimi gels were 917.8, 893.3, 851.9 and 679.9g•cm, or about 1.97, 1.92, 1.77 and 1.42 times of thecontrol respectively. Furthermore these compounds had no adverse effect on the color and whiteness of the product. SDS-PAGEassay indicated that these four compounds had no effect on the myosin heavy chain while scanning electron microscopyindicated that the addition these additives could make bighead surimi form firm and uniform gel network. The above resultsshowed that these four additives were good quality-enhancing compounds for bighead surimi, which could be used in practicalapplications.

The Xuanwei Ham is a traditional special local product of high quality in China. In this paper the physicochemicalproperties were detected and the volatile compounds extracted with simultaneous distillation-extraction (SDE) method andseparated and identified by GC/MS. The results indicated that the ratio of the finished product of traditional Xuanwei Ham was69.30%～73.60% and that the water content, salt content, aw, TBA and TVB-N of the Biceps femoris were 47.30%～50.0%, 9.1%～11.2%, 0.83～0.85, 0.50～0.70mg/kg and 46.50～55.55mg/kg respectively. The free amino acid content was 9040.45mg/100g dry matter in Biceps femoris. Seventy-five compounds were tentatively identified in the volatile fraction, of whichhydrocarbons 15, alcohols 9, aldehydes 22, ketones 6, acids 3, esters 7 and others 13. The technology of Xuanwei Ham showedthat the unique traits of Xuanwei ham resulted from the typical climate in Xuanwei, the Wujin pig, a kind of excellent local breedand the refined traditional operation skills of Xuanwei ham.

The coarse protein extract of carp was used as the basic ingredient to study the stability and emulsification of theextracted protein of carp flesh paste. This paper studied the kinds and formulation of the stabilizer and the emulsifier. The optimumingredients and ratio to satisfy the carp flesh paste flavor stability and emulsification were: xanthan 0.15%, algae acid natrium0.05%, casein acid natrium 0.05%, mono-glyceride 0.2%, full milk 1%, hydr-vegetable oil 0.5% and sugar 6%. The leftover wasthe carp extract. The pH of the carp flesh paste was adjusted to about 6.8～7.2.

Strain Lactarius deliciosus was obtained from tissue and spore of wild Lactarius deliciosus. The study on cultivatingconditions was conducted. The results showed that glucose and sucrose were the optimal carbon sources, peptone and KNO3 werethe optimal nitrogen sources. The optimal pH value was 7.5 to 8.0 and the optimial temperature 26℃ for mycelium growth ofLactarius deliciosus. When cultured with pine tree timber sawdust or wet pine root or wood sawdust at 25℃ constant temperature,95% constant humidity and illuminatied cultivating conditions, mycelium of Lactarius deliciosus grew well and mushroom alsocould be polarized.

In this paper, adsorption behavior of proanthocyanidin extracted from grape seed on X-5 macro porous adsorptionresin was studied. In experiment conditions the adsorption equilibrium time was 60min; The results of experiment indicated thatadsorption isotherm was correlated with a Freundlich-type of isotherm equation. The dynamic adsorption capacity measuredfrom breakthrough curve was 164.6mg/g resin, the total transfer mass coefficient 0.018s-1, and the height of mass transfer zone15.9cm.

In this study, a method of banana polysaccharide isolation and purification was set up and the physical and chemicalcharacteristics of banana polysaccharide was also analyzed. Product Lens was obrained when banana polysaccharide wasclassified with 40% ethanol, and a single apex was obtained in the Sephadex G-150 gel chromatogaphy analysis.The monosac-charide components of the acidic solution of Lens5 were identified as glucose and xylose according to the results of paperchromatography and thin-layer chromatography analysis. The molecular weight of Len5 is 43000 Dalton according to the resultof Sephadex G-150 gel chromatography analysis.

The paper studied how to determine haze-active (HA) protein and polyphenols in banana juice by turbidimetry.The amount of haze-active protein in banana juice was determined by adding tannic acid to induce haze. Turbidity of banana juicewas essentially in linear relationship with protein concentraition. PVPP treatment prior to tannic acid addition appeared toremove endogenous polyphenols and resulted in slightly weaker response. Adding gelatin to banana juice induced haze inresponse to content of haze-active polyphenols. At an appropriate gelatin concentration turbidity of banana juice was nearly inlinear relationship with polyphenols concentration. Bentonite treatment prior to gelatin addition appeared to remove endog-enous protein and resulted in weaker response. The results showed that turbidimetry could be used to determine HA protein andHA polyphenols.

Phenols extraction from Myrica Ruba leaf to investigate the scavenging ability to •OH and O2 of the extract wasstudied in this article. At the same time, adding lipid to the extract in order to study the antioxidant ability on lipid oxidation.Theresults showed. The extract of Myrica Ruba leaf had powerful antioxidation, and its efficacy was different in different periodsbut showed direct time correlation.

The crystallization behavior of Chinese Tallow Cocoa Butter Equivalent (CTCBE) and its chocolate were investigatedto reveal the cause of bad processing behavior of CTCBE chocolate. Spetrophotometric analysis, Differential Scanning Calorimitry(DSC) and viscosimetry were used to study the solidification behaviors of CTCBE and Cocoa Butter (CB) chocolates, to probepossible way of improving the processing behavior of CTCBE by adding tea powder bio-emulsifier. The result showed that thesolidification speed of CTCBE was quicker than that of CB, and CTCBE chocolate crystallized much faster than CB chocolate.The processing behavior of CTCBE chocolate paste and thermal stability were obviously improved, the effect of anti-bloomingwas also achieved, with the addition of 5%～8%tea powder.

Xylanase produced by Streptomyces olivaceovirdis E-86 was used to hydrolyze steam-exploded corncob extractto produce xylooligosaccharides. Through this experiment, the hydrolysis nature of steam-exploded corncob extract wascharacterized and the composition of its end-products was compared to those of enzymatic hydrolyzed corncob xylan. Thefollowing results were obtained: Satisfactory hydrolysis was achieved at 120U/100ml of enzyme addition and 8h of reactiontime. The amount of reducing sugar in the hydrolysate was 46μmol/ml with average degree of polymerization of 3.1 and hydrolysisrate of 46%. The end-product composition of steam-exploded corncob extract and corncob xylan were almost the same, whichmade up of mainly xylobiose and small amounts of xylotriose and xylose. A trace amount of rhamnose and arabinose were alsofound in the hydrolysate of steam-exploded corncob extract. Thus, the steam-exploded corncob extract was appropriate toreplace corncob xylan as the substrate for xylooligosaccharides production.

According to the nutritional needs of B.infantis, the ingredient and dosage of medium were optimized by single factorexperimentation and quadratic design respectively. The optimum conditions of fermentative medium were as follows: 1.67%soya peptone, 0.83% casein peptone, 0.5% lactose, 0.5% yeast extract, 0.7% oligofructose and 15% carrot juice. Growth curveswith optimized fermentative medium were determined, with the change of pH and optics density. According to the growthcurve, the terminal time was 12h with B.infantis reeching 2.18×109cfu/ml.

The optimal processing data of kiwifruit were derived based on the loss ratios of VC and chlorophyll and freeze-drying time. They were: the highest temperature of the pulp surface 48℃, air pressure of the chamber 26Pa and thickness of pulp7mm. Under these conditions, the loss ratios of VC and chlorophyll were about 6% and 38%, respectively freeze-drying time wasabout 18h.

In this paper, the growth curve and utility rate of carbon and nitrogen of Monascus aurantiaaeus (AS3.4384) in thesubmerged culture with yeast extract sucrose (YES) were determined. The relationship between the number of inoculating sporesand the yields of citrinin was discussed.

The optimal processing conditions for the extraction of polysaccharides from Auricularia auricula fruit-body werestudied. Using distilled water as extraction agent was better than dilute alkali or acid. The results showed that: the rate of dryfruit-body powder to water was 1:15, the opitimal rate of alcohol to concentrate liquid was 4:1, the extracting temperature wascontrolled at 75℃ with 2h for each time and total times were 5. The quality of freeze drying CAAP was better than that of vacuumdrying. Combining enzyme deprotein mothod with Sevage method was found better than Sevage deprotein method.

The content of total polysaccharide in the coarse polysaccharide extraction from Stachys geobombycis was deteminedwith phenol-sulfuric acid colorimetry. The results showed that the coarse polysaccharide extraction could reach 85% and thecontent of total polysaccharide was 82.2%.

In this article, the procedure of extracting rice bran oil from rice bran by aqueous enzymatic method was studied.Under the conditions of steam pretreatment, 0.5% of amylase, 0.2% of protease and extraction time 6h, the optimum technicalconditions of enzymatic extraction of rice bran oil were: extraction temperature 60℃, 1.2% of cellulase, pH 5.0 and the ratio ofsubstrate to solution as 1:5. Under these conditions, the yield of rice bran oil was 85.76%. Among the above factors, the quantityof the cellulase used was the most important one, and others in proper order as concentration of substrate, pH and temperatureas the least.

The modified Chitosan polymer (PCTS) containing schiff-base group was synthesized by the chemical modificationof an amino group of chitosan with pyruvic acid. The experimental results showed that the optimum conditions were:1.8gchitosan reacted with 1.48g pyruvic acid under the aqeous solution at pH4～5 for 4h and then was reduced by 1.7g NaBH4 for1.5h to produce 1.6g PCTS. The product(PCTS) could be dissolved in distilled water, 1% sodium hydroxide solution and 0.3mol/L hydrochloric acid. The analysis showed that the substituted rate of schiff-base group was 88.14%. In comparison withchitosan, the PCTS had a higher absorption rate of Cu(Ⅱ)and Zn(Ⅱ). The PCTS could also remove the NO2 with its removingrate as high as 50.57%.

Liquid culture conditions of Cordyceps pruinosa Petch were investigated through orthogonal test in shake flaskculture. The contents and constituents of the optimal liquid culture medium were sucrose 2.5%, potato starch 2%, soybean0.5%, beef extract 0.5%, yeast extract 0.1%, K2HPO4 0.1%,KCl 0.02%,MgSO4•7H2O 0.05% and so on. The suitableconditions included initial pH 5.0～7.0, inoculation size 5%(V/V), medium capacity 100ml in 250ml flask, and 15 glass beadsas dispersants, cultured at 28℃ on rotary shaker at 150r/min for 7 days. The maximum mycelial production indicated 31.86g/Lin shake flask culture. And in 10th day, its intracellular product reached the maximum yield of 3.13g/L. During shake flask cultureand bioreactor submerged batch culture,the kinetics of growth period of the fungus were analysed with pH, residual sugarconcentration, amino-nitrogen concentration, mycelial dry weight, intracellular product and so on. Then, the variations ofbiochemical parameters were similar under different culture conditions. However, the culture time of bioreactor submerged batchculture was less than shake flask culture. The maxmium mycelial dry weight 29.97g/L for 48h and the maximum intracellularproduct yield 4.95g/L for 54h was obtained. Liquid submerged batch culture was carried out in a autocontrol bioreactor andculture was conducted under the following conditions: temperature, 28℃; medium capacity, 65%(V/V); aeration size,(12±3)L/min; agitation speed, 350r/min; jar-press, 1.1MPa; inoculation size, 10%; defoamer, 0.2%; initial pH, 6.5 with mediumcomponents (edible sucrose 3%, sucrose molasses 2%, peanut 0.5%, soybean 0.5%, beef extract 0.5%, yeast extract 0.1%,K2HPO4 0.1%, KCl 0.02%, MgSO4•7H2O 0.05%.). The results of this study suggested that the liquid culture conditions ofC. pruinosa have come up to the mid-test level of industrial fermentation of fungal mycelia.

In the paper the content and specific analysis for soluble carbohydrate binding speciality of trace elements zinc inthree edible flowers: Chrysanthemum、Cottonrose hibiscus and Honeysucker have been studied respectively by AAS. Theresults show that the content of soluble carbohydrate binding speciation of zinc in the edible flowers is higher.

A new procedure is designed based on the conventional method. Higher purity Cu,Zn-SOD is obtained by thermaldenaturalization, twice ethanol-chloroform to remove other protein, acetone precipitation. Its specific activity is 6988U/mg•pro.

The optimal extraction and purified technology of pueria isoflavonid were studied in this experiment. The resultsshowed that the optimum conditions of the isoflavone extraction rate of material to using alcohol as 1:8, 75%alcohol for 2h andat the temperature of 70℃. The optimum conditions of the isoflavone extraction by using water: rate of material to water as1:10 for 3h and at the temperature of 100℃ with 3 times. The results of purifying with NaCl showed that the yield of alcoholextracted isoflavonoid was over 4.96%,and the content of isoflavonoid was isoflavonold 33.84%, the yield of water extractedisoflavonoid was over 6.45%,and the content of isoflavonoid was 10.50%.

The yellow pigment extracted from Dandelion’s petal is safe and nonpoisonous and also a natural pigment with certainnutritive value. Its quality, extract process and effect of some food additives on its stability were studied. The results would providesome scientific basis for the use of the yellow pigment extracted from dandelion’s petal.

The technology of Extraction flavonoids from stems of Huperzia serrata (Thunb.) Trev by microwave was studiedin this paper. The results showed that factors influencing extraction flavoids were in the order as follows: concentration of ethanol>microwave power>irradiation time>rate of material to solvent. The extraction rate was 16.651mg/g under the optimalextraction conditions: ethanol 90%, material: ethanol (W:V) as 1:50, irradiation time 30s and microwave power 650W.

Aroma components of smoked bacon, a traditional food in southwest China,were abstracted by solid phaseextraction(SPE)-assisted extraction. Quantitative analysis of the components was carried out by gas chromatography(GC) with1,2-dichlorobenzene, which was used as the factory standards. Qualitative analysis of the components obtained was carried outby gas chromatography-mass spectrometry (GC-MS). 29 compounds were identified. The important aroma compounds insmoked bacon were 2,5-diphenyl-3-(2-furoyl)pyrrole, diphenylamine, benzothiazole, phenol acetate, p-cresol, 3-ethylphenol,p-ethylguaiacol, 2,6- di(t-butyl)-4-methylphenol, stearaldehyde,α-isophorone, 2-methylhexadecan-1-ol, 2,6-di(t-butyl)-4-hydroxy-4-methyl-2,5-cyclohexadien-1-one, etc.

The determination of carbohydrate in Chinese date was studied by means of High Performance Liquid Chromatog-raphy (HPLC). The jujube was dried, smashed first, and then extracted by ethanol. The extraction including the monosaccharideroligosaccharide, and polysaccharide which can be inputted directly to the HPLC. The remnant of extraction including thepolysaccharide was hydrolyzed, neutralized and concentrated. After constant volume, the hydrate was inputted into chromato-graphic column. The system of chromatography including the high-press constant-current pump was produced by DalianyiliteCompany, in China, and the refractive index detector, Waters 450. the chromatographic column HYDERSIR-NH2 were producedby Dalianyilite Company. The temperature in column and detector was 35℃. The flowing phase was CH3CN:CH3COOC2H5:H2O=60:25:15. The velocity of flow was 0.6ml/min. The input volume was 10μl. The result showed that the stability of galactose,fructose, rhamnose, xylose, arabinose, glucose, surose and mannose were 3.19%, 0.75%, 5.13%, 0.897%, 1.74%, 2.21%, 2.34%and 4.11% respectively. The coefficients of recovery of rhamnose, xylose, arabinose, fructose, mannose, glucose, galactose andsurose were 96.2%、99.3%、97.0%、110%、97.5%、97.0%、110%、110% respectively. The linear equation andcorrelation coefficient of rhamnose: Y=-3.87E-4+7.57E-5X and 0.995, of xylose: Y=1.40E-5+8.67E-5X, and 0.996, ofarabinose: Y=-1.24E-5+1.23E-4X, and 0.991, of fructose: Y=-2.78E-4+7.20E-5X, and 0.997, of mannose: Y=-1.98E-4+9.77E-5X, and 0.999, of glucose: Y=-1.75E-4+6.15 E-5X, and 0.999, of galactose: Y=1.91E-4+4.10E-5X, and 0.999, and of surose: Y=5.61E-5+6.60E-5X, and 0.999, respectively.

Solid phase microextraction (SPME) is a new ectraction technique, based and developed from the solid phase extraction(SPE). Nanjing water boiled duck was taken as sample and time\temperature\the quantity of sample and fiber were taken as factorsusing SPME-GC-MS to get the optimum test conditions of duck flavour.

The fingerprint chromatogram of Wujiapi healthcare liquor by prtroleum ether-ether extraction was established inusing high performance liquid chromatography. The peak-area ratios of nine fingerprint peaks and eugenol as internal referencewere taken as the criteria of quality control. The quality differences in various batches and various manufacturers of Wujiapihealthcare liquor were investigated by eugenol quantification and fingerprint chromatogram similarity analysis. The results showedthe method was convenient, reliable and applicable for the quality control analysis of Wujiapi healthcare wine.

A method for the determination of Zn、Fe、Mn simultaneously in a supporting solution of 0.4mol/LethyLenediamine、2.5×10-3mol/L triethanolamine and 0.1mol/L potassium thiocyanate by single sweep polarography hasbeen established. The peak potentials were -1.46Zn、-1.69V Fe、-1.78V Mn (υs.SCE). The peak heights were linearlyproportional to the concentration of iron over the range of 0.2～1.2μg/ml Zn、 0.2～1.6μg/ml Fe、0.04～0.5μg/ml Mnrespectively. The detection limits were 0.015μg/ml for Zn、 0.024μg/ml for Fe、0.018μg/ml for Mn. This method wasaccurate, simple and fast with high selectivity.

The determination of biological germanium in Ganoderma lucidum and the pretreatment of sample were discussed.This method was efficient and rapid. The recovery was in the range of 96.15%～98.96%.

By assaying adenosine, cordycepin, polysaccharide, and cordyceps acid in Cordyceps militaris (Bombyx mori),Cordyceps militaris(pupa), and Cordyceps sinensis, the results showed that cordycepin production of 12.59mg/g in Cordycepsmilitaris (Bombyx mori) was 4.45-fold of that synthesized in Cordyceps militaris (pupa), while polysaccharide production wasalso 2.68-fold of that in Cordyceps militaris (pupa). Comparing with the Cordyceps sinensis, Cordyceps militaris (Bombyx mori)could produce 4-fold more of adenosine besides several hundred folds of cordycepin. Taking together, Cordyceps militaris (Bombyxmori) would be a new resource of medcine with good development potential.

A simple and reliable method for the determination of trace isoprocarb and deltamethrin in food by matrix solid-phasedispersion (MSPD) and high performance liquid chromatography (HPLC) was presented .The MSPD-HPLC technigue for theassay of trace isoprocarb and deltamethrin in food was discussed and the conditions of quantitative analysis investigated in detail.

An enzyme-linked immunosorbant assay (ELISA) method and validation by GC-MS for clenbuterol residue in liver,kidney and muscle samples and biological samples was set up. The method was developed to enable rapid, specific, sensitivedetermination of clenbuterol residues in tissue samples and biological samples. Tissue samples were comminuted and extractedby perchloric acid solution, after liquid-liquid partition by mixture of isopropanol and ethyl acetate (40:60), the extracts wereapplied into the plate. Clenbuterol standard was spiked into liver and chicken samples by different levels respectively. Therecovery rate was from 50.5 to 92.0%, RSD was from 12.3 to 18.1%. Cooked toxic liver and blood and urine samples of toxicsubjects were determined. Positive samples from ELISA method were confirmed by gas chromatography-mass spectrometry.The ELISA results were consistent with the results of GC-MS.

Objective: To investigate the effect of MRPI(Monascus red pigments section I) extracted from Red Kojic on lipidmetabolism in mouse fed with high-fat diet. Methods: According to serum lipids level,48 female Kunming mouse were dividedinto 6 groups: (A)normal control group;(B)high-fat control group;(C)Gpenosides control group; (D) MRPI little dose group; (E)MRPI middle dose group; (F) MRPI high dose group. A group was fed basic diet and the other groups were fed high-fat diet forsix weeks. A and B groups were ig normal water, C groups was ig Gpenosides 20mg/kg•d,and D, E, F groups were ig MRPI10, 50 and 100mg/kg•d respectively .Blood lipid levels were determined after starved 12h. Results: (1) 6w later, serum TC,TG and LDL-C level significantly lower in C,D,E,F groups than in B group. Serum HDL-C level significantly higher in E groupsthan in B group; (2)serum AI level significantly lower in D,E,F groups than in B group.(3)hepatic TC and MDA level significantlylower in C,D,E,F groups than in B group. Conclusion: It suggested that MRPI(Monascus red pigments section I) would affecton lipid metabolism, and might suppress lipid peroxidation effectively and prevent atherosclerosis(AS).

The immune antigen of OV-citrinin and the coated antigen of BSA-citrinin were synthesized respectively andidentified with ultraviolet absorption spectrometry. The competitive ELISA for detecting the citrinin content in the Hongquproduct was developed, with the detecting concentration range 5.0～200ng/ml of citrinin. The recovery of this method is 97%～104%.

This article elaborated the endothelial function and the relationship between endothelial dysfunction andcardiovascular diseases and discussed the practicability of evaluating the health food by testing the endothelial function. It wouldbe: a new evaluating method or system of the health food that could be set up by the means of testing the endothdelial functionof human objects.

The effect of preservation on chilled meat coated by modified or non-modified konjac glucomannan was studied. Thepork was treated by 75% ethanol or 5‰ potassium sorbate before coating. The pH value,peroxidase activity,TVB-N andbacterial number were evaluation target.The result showed that the preservation effect on chilled meat coated by alkalinemodified konjac glucomannan and 2% chitosan were obviously better than others.The 1st shelf life was 9d.

The pearl guava fruit has been stored under the conditions of normal temperature(25℃) and 10±1℃ respectivelyin the experiment. The physiological characteristics and the storage effect have been studied on following items: breath intensity,membranous infiltrative rate of the flesh, peroxide enzyme activity, content of VC, weightlessness rate and rot rate. It showedthat in the normal temperature, respiration rate changed slowly during the storing period and the climax occurred after 12d, whileanother climax after 16d in low temperature. The membranous infiltrative rate of the flesh showed uptrend at all times, and it washigher at the normal temperature than at the low temperature. On the contrary, peroxide enzyme activity showed downtrend,and it was lower at the normal temperature than at the low temperature with greater decline speed. The content of VC increasesbefore the climax and then declined, but the quantity of VC at refrigeration condition was higher than at normal condition’s.Weightlessness rate and rot rate were much greater at the normal temperature than at refrigeration condition. The rate of goodquality fruit at refrigeration condition after 20d is 86%, while it drop to 81.3% at the normal temperature after 16d. Refrigerationcould extend the storing period of guava fruit affectively.

Mature-green tomatoes (Lycopersicum esculentum var. cerasiforme) were treated in hot water at 38℃ for 1 hour,and also fruits were treated in water for 1 hour at 20℃ as control, Then both stored at 1±1℃, RH80%～95% for 37 days beforeripening at 20±1℃, RH80%～95%. Prestorage hot water treated tomatoes had 1.8 times higher ripening rate and shorter timerequired to ripen than did control fruits. Treatment had no effect on PG activity and firmness during cold storage, however, PGactivity was enhanced in fruit ripening period. Heat treatment stimulated increases in respiratory rate and ACC content, yetdecreased in ACS activity and ethylene production at the beginning, but the effects were lost later following cold store. However,ACS activity, ACC content, ethylene production and respiratory rate were significantly enhanced by the heat treatment duringthe latter cold-stored when tomato fruits were transferred at 20℃, and chilling injury was also reduced.

Gene chip technology has provided a new tool and platform for rapid detection of various microbes in multipleenvironments as water,air,soil and food. It was briefly reviewed about recent progresses on testing of food microbes by genechip based procedures. The discussions were focused on the basic principles and steps of testing of food microbes by genechips,collection and preparation of food samples,the methods and requirements for separating and purifying food microbialDNA,detecting and studying of common pathological bacteria in food with gene chip based technology,and the currentstatus and perspectives on the applications of gene chip on food microbiology assay.

This manuscript reviewed research results from recent ten years regarding the role of endogenous proteinase of muscleespecially pork muscle in post mortem proteolysis affecting meat quality. Some biochemical properties of cathepsin B, D, E, Hand L, calpain I and calpain II, dipeptidyl peptidase I, II, III and IV, and alanyl-, arginyl-, leucyl, and pyroglutamyl aminopep-tidases were introduced and their roles in meat texture were discussed.

Arabinoxylan, phytic acid and ferulic acid are the important physiological active materials separated from wheat bran.It has been known that they have several physiological activities such as antioxidant, anticancer. With the high water bindingcapacity and ability to form gels, wheat bran physiologically active materials have potentially important commercial applications,particularly in food industries. These productions and their structures will be effected by the isolation methods. Isolations andapplications of physiologically active materials from wheat bran were reviewed in this paper.

In this article. antiviral factors in natural foods were classified by their bio-chemical characteristics. They were ofspectacular diversity of bio-chemical structures encompassing proteins, polysaccharides, vitamins, microelements, lioids and soon .Especially, their antiviral qualities and antiviral activities were mainly introduced.

Using the soybean, milk powder and ginger as raw materials, the processing technology and key procedure of soymilkpowder added with ginger juice were studied in this paper. The results showed that the perfect effect of eliminating thebeans’smell and rapid dissolution were obtained if combining traditional technology with covering method of natural material andmodern processing technique. The proportion of ginger juice to soybean milk was 1:50(V/V). The sugar content was 8%. Themilk powder content was 25%. These were the optimum formulation. It was a kind of natural, instant beverage, rich in nutritionwith good taste and health functions in compound aroma of soymilk and ginger.

The technology of processing pea milk with soya was studied.Employing orthogonal experiment, the optimumtechnical conditions of pre-treatment and amylase hydrolysis with and color fixatives to procesis pea milk with soybean wereobtained. The flavor adjustment was studied.

This article gave expression to the appliction of the pivotal technology of oligosaccharide’s new technics and newtaste during the production of Chinese traditional foodstuff-preserved fruits of “Chaoshan”.

After studying the effect of drying time, vaccum degree and temperature during the vaccum drying process of Longanand Litch, the appropriate parameter was put forward. Highly qualified dried Litch and dried Longan were developed.