Effects of hydrostatic high-pressure (HHP) treatment on sensory characteristic, microscopic structure of myofibrilsand shear force value of bovine and mutton skeletal muscle were studied. The function that HHP could promote meat tendernesswas also discussed. The sensory characteristics of bovine and mutton muscle varied a lot after HHP treatment: color faded,extension decreased and mortem flavor emerged. Under the condition of 700MPa pressure level, 25℃ and 20min of HHPtreatment,the remarkable variation could be seen in microscopic structure of myofibrils of bovine and mutton muscle. Sarcomereshrinkage occurred with obvious changes. The contraction rates of bovine and mutton sarcomere were 34.8% and 22.2%respectively. Meanwhile, Z-lines broke, M- lines degraded and I band became white. The shear force values of bovine(p<0.05)and mutton(p<0.01) skeletal muscle decreased remarkably. The research results indicated that HHP could improvethe tenderness of bovine and mutton skeletal muscle. The sensory characteristics of bovine and mutton muscle varied a lot afterHHP treatment: color faded, extensilility decreased and mortem flavor emerged. These changes were caused by too high treatmentof HHP. If the pressure, temperature and maintaining time were chosen properly, HHP could result in a goal of improvingtenderness, killing microorganisms and keeping the natural flavor of meat.

Object:To study anti-Aspergillus flavus effect of cinn. and citral.Method:To count germinating spores and touse scanning electron microscope. Result:After the treatment of cinn.and citral 4h,germinating spores were obviouslydecreased at concentration≥0.05μg/ml (cinn. )or 0.28μg/ml (citral). The morphology and ultrastructure of hypha and sporeshowed obvious changes compared with the controls. Conclusion:The results showed that cinnamaldehyde and citral couldinhibit the germination of spores obviously .The anti- Aspergillus flavus mechanism of cinn. and citral might involve ultrastructuraldamage.

The natural calyx pigment of Physalis alkekengi was extracted with several different reagents and its physical andchemical characters were studied.The results indicated that this pigment was most efficiently extracted with acetone and theabsorb apex of the pigment was 406nm. It seldomly affected the stability of the pigment in different temperatures. Differentfood additives almost showed no effect on it. The sun light would impaire the luster and the stability of the pigment. The pigmentshowed obvious antimicrobial effect.

To find out the mechanism of difficult tempering of Chinese Tallow Cocoa Butter Equivalent (CTCBE)chocolate,Differential Scanning Calorimitry (DSC) and X-Ray Diffraction (XRD)were used to investigate the influence on the crystalliza-tion behavior during tempering process of CTCBE chocolate added with natural bio-emulsifier Lentinus edodes powder (LC) andcontrol CTCBE chocolate(CC). The rheology behavior and emulsification stability of these two kinds of chocolate paste duringtempering process were also studied by viscosimetry and demulsification-by-heating method. The DSC and XRD results allshowed that the crystal stability of CTCBE chocolate was greatly increased, with the addition of Lentinus edodes powder. Theviscosity of LC paste dropped about 20% and the emulsification stability increased by more than 100 times, compared with CCpaste. The tempering condition of CTCBE chocolate were hence obviously improved. The higher output and better quality ofchocolate product with thermal stability and effect of anti-blooming and resistance to oxidation were also achieved.

The technology of enzymatic hydrolysis of casein short peptides from sodium caseinate was introduced. The optimumhydrolysis parameters of protease, the percentage yield of short peptides and the solubility changes of hydrolysis protein weresystematicaly investigated. And the SDS-PAGE experiment and amino acid components of hydrolysis production were analyzed.

This paper studied the characteristics of Arenga pinnota starch, about granular sizes, the ratio of amylose toamylopectin, viscosity and gelation temperature. It revealed a series of physical and chemical characteristics of this starch. Thevertical diameter of the grain ranged from 15μm to75μm and the average was 25μm. The horizontal diameter ranged from5μm to 35μm and the average was 14.17μm. The amylose content of total starch was 62.24%. It became paste at 68℃.

Analysis on the texture of several western smoked sausages by two assays such as, sensory and instrumentalrespectively was studied.Linear regression equations of sensory evaluation, based on the variables of instrumental measurementwere developed. The average errors of preditced sensory attributes models were analyzed.

Studying the inversion of sucrose solution by strong acid cation exchange resin, this paper discusses the effect ofthe concentration on the rate constant of the hydrolysis. It is pointed out that this reaction process is a heterogeneous catalysisand that the interphase catalysis plays the dominant action in this process. So, enhance the molecule diffusion and the interphaserenovation is the way to increase the rate of hydrolysis.

A method for the isolation and purification of ginkgolic acids in the bark of Ginkgo Biloba. L and the antibacterialactivity of ginkgolic acids were studied in this paper. The results showed that the non-polar D4020 resin and weak polar AB-8 resin all had excellent adsorption properties. Through both resins adsorbing with different concentration ethanol gradsdesorbing, the obtained ginkgolic acids products had 90% purity and 0.91% yield. Using the resins to purify ginkgolic acids wasan effecfive method that had lower cost and higher efficiency. Ginkgolic acids were identified to comprise five isomers (C13:0, C15:1,C17:2,C15:0, C17:1) by LC/DAD/MS analysis. The content of C15:1 was the highest and C17:1 was the next Ginkgolic acids werefound to be bactericidal against B.cereus, B.subtilis and S.aureus, but not bactericidal against E.coli.The alkyl side-chain of ginkgolicacids played an important role in antibacterial action of ginkgolic acids.

This paper studied the characteristics and inhibition of polyphenoloxidase(PPO) in Opuntia dillenii. The resultsshowed: the optimum temperature of PPO was 50℃ and the optimum pHs were 4.0 and 7.0 respectively, so as to display thatthere were two isoenzymes. All citric acid, ascorbic acid and ethylene diamine tetraacetic acid(EDTA) had certain inhibitoryeffects., Their inhibiting capability to the PPO was in the order as follows: citric acid>ascorbic acid>EDTA. It had inhibitoryeffect on the PPO that EDTA mainly chelated the Cu2+ as co-enzyme factory of PPO. The chelating ability of ascorbic acid toCu2+ was weaker than EDTA, but the reducing ability of ascorbic acid was stronger than EDTA, while citric acid inhibited thePPO through both reducing pH and chelating Cu2+.

This study was conducted to determine the effect of ferulic acid on selected properties of glycerol-plasticized soyprotein isolate (SPI) films. Films were plate casted from heated (80℃ for 30 min) neutral or alkaline aqueous solutions of SPI(5g/100 ml water) , glycerol (2.5g), and ferulic acid (0, 100, 200, 300mg), and dried in an oven at 50℃. Tensile strength (TS),percent of elongation at break (E) , color values ( L, a, and b) , and water vapor permeability (WVP) were examined afterconditioning film specimens at 25℃ and 52% relative humidity (RH) for 2d. The use of ferulic acid resulted in the increase inboth E and TS to different extents at different pHs. The addition of ferulic acid made it possible to prepare SPI films from neutralfilm-forming solutions: compared with control films without ferulic acid, the addition of 100～300mg ferulic acid resulted in anincrease of TS from 62.5% to 94.3%, and an increase of E from 24.2% to 54.4%. Increased darkness, redness and yellowness asevidenced by smaller L values and greater +a and +b values were noted for films with high amounts of ferulic acid. Nodistinguished positive effect of ferulic acid on the WVP of the films was found.

The fresh hog lung was homogenated and centrifugated with 35%～55% saturation ammonium sulfate fraction. Thenby using of Sephadex G-100 gel filtration and DEAE Sephadex A-50 anion exchange chromatogram column, pure ACE (Angio-tensin I-Converting Enzyme) showed as a single band by SDS-PAGE test and gave an apparent molecular weight about 185kD.The result was 347.09U ACE was obtained from 200g hog lung tissue with specific activity 29.029U/mg and activity recovery12.53%. Using Lineweaver-Burk method, the Michaelis-constant of hog lung ACE was 3.168mmol/L and Vmax 6.165nmol/min.After two months conserving, the test proved that the activity of the ACE was kept steady.

The anti-pathogenic activities of Chrysanthemum nankingense Hand. Mazz were evaluated against 6 pathogenicbacteria and 4 pathogenic fungi. Results indicated that the 3 extracts (A, B and C) of Chrysanthemum nankingense Hand. Mazzshowed strong inhibitory effects on these pathogens in a concentration-dependent manner. The extract A (volatile fraction) was evidently active both in inhibiting the bacteria and the fungi with 0.3%～0.5% (g/ml) of MIC values. The extract B and C (non-volatile fraction) exhibited a strong inhibition to the test bacteria at MIC values of 0.3%～0.5%, and a poor inhibition to thesefungi with the MIC of 0.7%～1.0%. Some main active components of Chrysanthemum nankingense Hand. Mazz were isolatedand elucidated as volatile oil, total flavoniod, ailanthin, and lactone.

A 1.5kb α-amylase gene was prepared by PCR with Saccharomycopsis fibuligera genomic DNA as the template.The gene, together with phosphoglycerate kinase1 promoter and ethanol dehydrogenase1 terminator from S. cerevisiae was clonedinto a yeast expression vector (YEp352), generating a recombinant plasmid pLA8. The recombinant plasmid was introduced intoS. cerevisiae and the transformants were screened on the medium in which starch was the sole carbon source. The average α-amylase activities of the transformants in cellular extract and culture supernatants were 0.3U/ml and 1.1U/ml respectively. Noα-amylase activity was detected in those of the host strain.

Experimental researches on the process of losing crystal water and thermal decomposition of sodium iron (Ⅲ)ethylenediaminetetraacetate trihydrate(NaFeEDTA•3H2O) have been done by means of TG-DSC thermal graphs. The resultsobtained indicate there were two dehydration stages in 76～185℃ and four decomposition stages over 210℃. And the thermalstability in high temperature had been speculated in this paper with the kinetic parameters of every stage which were obtainedfrom the TG-DSC curves.

After being heated, the muscle fibres of beef would be too scleroid to be formed into texture of beef jam because ofthe muscle nature. Some pretreatment to raw material beef was used and some shaping, emulsifying agents were added in orderto improve the process technology of making the beef jam. The study showed that the optimum technology including thepretreatment of curing and cooking beef, desiccating shivering and the addition of starch and Konjam according to the feature requiredbeef finenes and eveness. The beef jam made by this technology showed that its texture was well-distributed and stable withgood color and special flavor.

The production of xylitol by Candida mogii in NaCS-PDMDAAC microcapsules prepared in high-voltageelectrostatic field was studied. The influences of PDMDAAC concentration on gel bead characteristics, push speed, type ofpinhead and voltage on microcapsule diameter were investigated. The encapsulated cells were fermented sequentially into 9 batchesin shaking flasks. The Optimum concentration of xylitol was 27.6g/L when the mean diameter of microcapsules was 2.0mm.The optimum xylitol productivity was 0.37g/(L•h), which was increased 9.1% in comparison with free cells.

grades of micronized starch (MST) were prepared by the modern advanced powder equipment respectively. Thecoupling agent DL was used to react with micronized starch by dry-method in order to improve the hydrophobic property ofMST. And the modified condition and its mechanism were researched. The results showed that the best condition of dry-methodhydrophobic modification on MST were 112℃ and 20min. Along with the size of MST granules decreasing, the specific surfacearea and the hydroxyl groups on the surface of MST increased., which offered more hydroxyl groups to react with DL. In thisway the dry-method hydrophobic modification degree of MST was improved.

Study on extraction and stability of yellow pigment from apricot. The yellow pigment has the maximum absorptionwavelength λmax=450nm. The satisfactory solvent is alcohol. The optimum conditions were: concentration of solvent 70%,pH 4 and temperature of extraction 60℃. It is quite stable, lightfast, heatproof, antioxidizing and antireducing. The pigmentsare hardly affected by common food additives, such as cane sugar, essence, prservatives, VC and Mg2+、Al3+、Ca2+、Cu2+ or Fe3+.

Based upon the basic principle of Mallard reaction and by orthogonal experiments, optimal process conditions forsynthesizing soy flavors from complex amino acids combined with reducing sugar were obtained as follows: under microwaveirradiation, mole ratio of the complex amino acids to compound reducing sugar was (4～5.5):1; reaction temperature 90～110℃(stage warm-up temperature), reaction time 15～25min and reaction pH 3.1～4.2. The results of application experimentsshowed that the soy sauce was improved with the flavors of Maillard reaction. The targets of various qualities of the soy flavorswere accorded with the request of GB2760-1996, GB18186-2000.

Starch phosphate monoesters as excellent food additives were prepared with sweet potato starches as raw materialby the wet process. Sweet potato starches were esterified by disodium hydrogen phosphate(Na2HPO4) and sodium dihydrogenphosphate(NaH2PO4). The regression equation describing the relationship between degree of substitution(DS) and differentpreparation conditions was obtained by means of the five-factors quadratic regression orthogonal rotary method. With respectto its significant influence on visual appearance and quality of food products, the retrogradation of starch phosphate monoesterswas investigated in detail. The results showed that the retrogradation of the esterized starches weakened in comparison with thatof raw sweet potato starches, and their paste clarity and freeze-thaw stability improved. The experiments also showed that theretrogradation of starch phosphate monoesters would increase when they were dispersed into sodium chloride solution, butwould it decrease in sucrose solution.

The extraction technology of the bioflavonoids in lotus leaf and it’s hydroxyl radicals scavenging capacity werestudied. The results showed that the highest extraction rate of bioflavonoids with high scavenging capacity of hydroxyl radicalscould be obtained with 60% alcohol immersed at the ratio of one part of dry leaf to thirty parts of solvent with microwaveirradiated for 1.5min, extracting time for 2.5h.

The paper probed into the extraction methods and affective factors on the stability of carotenoids pigments fromthe natural red yolk of duck eggs. The results showed: for extracting the carotenoids pigments of freeze-dried red yolk powderthe optimum conditions were perfomed by petroleum ether: acetone=2:1(V/V), red yolk powder: solvent = 1:4 (W/V), extracting3 times with 60min per time and 40℃; The carotenoids pigments were stable under the condition of low temperature. Thecarotenoids pigments were not stable when K+、Na+、Ca2+、Mg2+、Cu2+、Zn2+、Fe3+ or Al3+ existed; The carotenoidspigments were very unstable under the prosence of Fe2+ or ray, while VC, VE, BHT, or ethyl-P-hydroxybenzoate had a good protecteffect on the carotenoids pigments.

Retrograded starch(RS3) was produced by raw starch corn. Some common physical characteristics of RS3 were studiedat the same time. The experiment results showed that the four influencing factors affecting RS3 yield were water added, pastingtime, retrograding time and temperature. The retrograding yield rate was heavily affected by the paste time and retrograding time,while water added and retrograding temperature showed little effect on yield rate. The optimum conditions of retrograding processwere obtained by using orthogonal design of L9(34) as follows: 3 times water added, pasting time 1h, retrograding temperature3℃, and retrograding time 36h. The physical characteristics study on RS3 showed that: when RS3 granules were small and irregularand water holding expansibility was also low, it was suitable for gravity precipitating and centrifugation precipitating. There wasno influence on precipitating speed while acid was added.

Corn gluten meal(CGM) was a by-product in a corn starch plant. Corn-yellow pigment could be extracted from CGMby the supercritical fluid extraction(SFE). The paper syste matically studied the influence of temperature、pressure、time、cosolvent solution on the extraction .Compared to the traditional solvent extraction a higher efficiency was obtained in the SFE.The yield of Corn-yellow pigment by SFE was 2.2 times as much as the yield by solvent extraction. The stability of Corn-yellowpigment was also studied, it was sensitive to sunlight and should be preserved in dark at low temperature.

The extraction of polysaccharides from rape pollen was studied. The effects of four factors such as times of extraction,time, ratio of solid-liquid and temperature were investigated. The results showed that the effect of temperature was the mostimportant, time was the second, times was the third, and the ratio of solid-liquid was the least. Through orthogonal test, theoptimum conditions of extraction were obtained on the basis of single factor test, as follows: ratio of solid-liquid 1:4, 90℃ for3h and 4 times extraction. The extraction percent of soluble polysaccharides was 1.450% on the optimum conditions.

The paper studied the variations of parameters of total sacchara, amino nitrogen, pH value and the dry weight ofmycelium etc, under the processing conditions during the whole fermentation. The analysis and comparisons of the nutritioncompositions in the fermentation liquid, providing theoretical data for the process of the edible fungi fermentation.

It was studied that spirulina protein was enzymatically hydrolyzed by papaya protease in this paper. Theoptimum hydrolysis conditions were given as follows: temperature 55℃, pH 6, ratio of enzyme to base material 1.0%,hytrolysis time 2h.

In this paper, pure bacterium species was first separated, sublimated and screened out from the muster containingLA, LB and ST. Then rich Selenium(Se) test was processed Separately. Rich Selenium(Se) belonging bacterium species and richSe conditions have been obtained separately by resistant screening and triangle flask fermentation. As a result the tests indicated:Rich Se capability of LA was the best and its rich Se conditions were confirmed: using liquid substrate of tomato, Na2SeO318μg/ml, pH6.6, 37℃, and cultivted 24h. Finally, the content of Selenium in rich selenium strains has reached 62.22%.

The lipids were extracted by using methanol and chloroform to make egg yolk solution from one phase into two phases;different components of yolk lipids were separated with three-dimensional thin layer chromatogram (TLC). Lipids weremethylated and determined by GC equipped with 100m×0.25mm capillary column. The results of TLC indicated that yolklipids contained cholesterol, triglyceride, cholesterol ester, free fatty acids, phosphatidylethanolamine, phosphatidylcholine andsphingomyelin. From the results of GC, the concentrations of fatty acids 16:0, 18:0, 9c18:1, 18:2n6 were highest. The rates oftrans and cis 18:1, and the rates of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) in the eggs hatched byfree run hens were significantly decreased compared with those of caged hens (1.34% vs 0.69%, 42.38% vs 39.06%, 39.74% vs37.90% and 47.09% vs 43.30% respectively), but the rate of total of polyunsaturated fatty acids (PUFA) was very significantlyincreased (12.09% vs 17.39%). It was resulted from the increment of 18:2n6 and ω3 (9.91% vs 14.64% and 0.23% vs 0.44%).The concentration of SFA (30.40%) was very significantly decreased in ω3 Egg2 compared with that of eggs from caged and freerun hens, but the rate of total of polyunsaturated fatty acids (PUFA) was very significantly increased to 25.56%. It was causedby the increment of 18:3n3 and ω3 (7.55% and 1.67%). Different feed types for hens could affect the proportion of some fattyacids in eggs yolk.

A variation EHEC O157:H7 strain was isolated from imported frozen chicken wing, while fermented sorbitol and lackedH7 flagellum antigen, was identified as EHEC O157:H7 by the combination of biological characters, serological result and toxicologicaltest. And the lost H7 flagellum antigen of EHEC O157:H7 was successfully induced after continuous 5-generation induction via0.4% high-nutrition soft agar. Our study was a useful reference for the identification of other variation EHEC O157:H7 strain.

This paper studied the growing and fermentation speed of different combination strains in Kombucha cultivatedwith different carbohydrate sources. The results showed that the optimum strain combination was Acetobacter“M”combining with Yeast “Y11”and the optimum carbohydrate sourcs was glucose.

This paper studied the isolation and extraction methods of oleanolic acid in the Chinese quince. Chloroform wasused to extract oleanolic acid by hot refluxing, and thin-layer chromatography(TLC) was adppted to conduct qualitativeanalysis. High performance liquid chromatography(HPLC) was used to determine oleanolic acid content. The results showedthat the average content of oleanolic acid was 0.0831% in the Chinese quince. This assay method was precise and reliable.

Two capillary gas chromatography methods for the determination of low molecular sugars and nonvolatile organicacid in tomato are described. After crush, tomato samples were extracted from water under ultrasonic surge, then decompressed,desiccated and derivatized with BSTFA+1%TMCS, and analyzed by capillary gas cbromatography. As to determination oforganic acid of tomato, tomato samples was reacted with H2SO4-CH3OH (volume ratio 10%) for two hours, and extracted threetimes with CH2Cl2, then analyzed by capillary gas cbromatography. The optimization strategies for sample preparation and CGCwere discussed in this work. The result suggested that the main low molecular sugars in tomato were glucose and fructose, andthe main acid were citric acid, malic acid and palmitic acid. Moreover, this method has been used to analyze sample of differenttype of tomatoes such as ordinary tomatoes and cherry tomatoes with a satisfactory resolution reproducibility.

Fast determination of copper in tea by suspension sample introduction-flame atomic absorption spectrometry(FAAS). Samples were dried by the oven, ground down, sieved and made into agar suspension, to be injected into air-acetyleneflame for determination. Recoveries of standard addition were 98.3%～100.3%, RSD was less than 2.5%(n=6) and the detectionlimit was 0.038μg/ml. 

A method for rapid determination of seven common Organo-phosphorus pesticides in tea sample by gaschromatography was purposed. The pesticides were analyzed by GC(HP6890) with DB-5 capillary column and FPD detector.The results showed that the recoveries of these seven common pesticides were between 76.4%～103.8%, the coefficients ofvariation between 6.3%～10.6% and the LOD between 0.0034～0.0675μg/g.  

The residues of organochlorine pesticides(OCPs)and polychlorinated biphenyls (PCBs) in 20 different yogurtspecimens of 16 brands from China(Beijing, Tianjin, Shanghai, Guangzhou, Shijiazhuang), Spain and France were determined byGas Chromatography-Electron Capture Detector (GC-ECD). The sources of the characteristic residues of HCHs, DDTs andPCBs in yogurt were explained. The results indicated that all the yogurt samples contained the residues of HCHs and DDTs, whichwere still the main contributors to OCPs in yogurt samples. The β-HCH and p,p-DDE were the characteristic residues isomerof HCHs and DDTs in yogurt, respectively. Furthermore, the main contributors of ∑PCBs were the sum of the 5CBs and6CBs, and the PCB202. Also, the 4,4- and 2,3,5- substitution patterns were the characteristic residues of PCBs in yogurt.

To study the effects of tea polyphenols (TP) on the injury of mice alveolar macrophages treated with Ni2O3, the alveolarmacrophages were cultured in vitro with exposure to Ni2O3(5mg/L). Meanwhile, TP(125, 250 and 500mg/L)were added in themedium, respectively. The detection of malondialdehyde and the activity of antioxidant enzyme in alveolar macrophages werecarried out. The protective effects of TP against DNA damage of human lung fibroblasts (HLF) cells induced by Ni2O3 were alsoinvestigated. HLF cells were cultured in vitro and treated with Ni2O3(5mg/L) and Ni2O3+TP(250mg/L), respectively. The singlecell gel electrophoresis (SCGE) was used to detect the DNA breaks. The results showed that TP could increase the activity ofsuperoxide dismutase in mice alveolar macrophages in a dose-dependent manner and inhibit significantly the production ofmalondialdehyde at dose of 250mg /L and 500mg/L respectively in comparison with Ni2O3 group(p<0.05). The level of DNAbreaks induced by Ni2O3 was higher than that of the control group (p<0.01). But the level of DNA breaks induced by Ni2O3+TP was lower than that of the Ni2O3 treated group (p<0.01). All results demonstrated that TP could prevent cells from DNAdamage induced by Ni2O3.

The antioxidative activity of fermented tofu extracts was determined by the capacity of scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical, and the evaluated unit was expressed as the equivalent concentration of α-tocopherol.After extraction, the antioxidative activities of 14 brands of fermented tofu from the markets were determined. The antioxidativeactivity units of water extracts from the 14 brands were from 2.03 to 11.93μg α-tocopherol/mg, and those of 50% ethanol extractswere from 0.75 to 4.94μgα-tocopherol/mg. The antioxidative activity units of total extracts from the 14 brands were from2.91 to 16.87μgα-tocopherol/mg The brand of LaoGanDie from Guizhou and the brand of MiJiangFuRu from Fujian showedthe highest activity units in all samples.

In order to exploit the resource of corn-peptide, the antifatigue effect of corn-peptide was studied. The effects of corn-peptide on the time of swimming and climbing pole on mice thus were observed. And the effects on the content of the plasmaurea, liver glycogen and muscle glycogen were stutied. Corn-peptide enforced the swimming durability of mice and prolongedthe climbing pole time. The contents of the lactates and the plasma urea were lower, but the contents of liver glycogen and muscleglycogen were higher. Corn-peptide has antifatigue effect.

Objective: To investigate the competence of total antioxidation and scavenging reacticve oxygen radicals of Pinusmassoniana bark extract (PMBE) in different media and its effect on 8 human cancer cell lines cultured in vitro. Methods: Chemicalcolorimetry and measurement of tritiated thymidine incorporation (MTT) assay were applied to study the total antioxidationcompetence and reacticve oxygen radical-scavenging competence of PMBE in different media and its effect on human cancer celllines, respectively. Its antioxidative and reactive oxygen radical- scavenging competence was compared with that of naturalantioxidants vitamin C or vitamin E through chemical colorimetry. Results: PMBE owned higher competence of total antioxidationand scavenging reacticve oxygen radicals in normal saline in vitro, just a little less than VC and nearly 3.5 times as much as VE.Different inhibition degrees to different cancer cell lines with different concentration PMBE solutions were shown, respectively.Conclusion: PMBE would be a natural antioxidant and reactive oxygen radical scavenger, probably a functional potential forinhibiting cancer and could be applied in R&D of anticancer drug.

Using spleen cells of BALB/c mouse and SP20 cells as effector cells and target cells respectively, this research studiedthe effects of casein enzymatic hydrolysates with different DH, or different molecular weight range on NK cell cytotoxicity,which was determined by LDH method. The result showed that casein enzymatic hydrolysates had a concentration dependentbiphasic effect on NK cell cytotoxicity to SP20 cells. Compared with lower DH(9.74%)hydrolysates, hydrolysates with mediumDH (18.54%) or higher DH (24.02%) showed higher effect. Hydrolysates with different molecular weights had different effectson NK cell cytotoxicity.

Fresh harvested Strawberries (Fragaria (ananassa Duch. cv. YongFeng) were subjected to heat treatments. Based onpreliminary experiments, four treatment conditions were applied to strawberries by exposure to hot air (46℃-1h and 48℃-30min) and immersion in hot water (44℃-20min and 46℃-15min). Afterwards, the fruits respiration and quality were moni-tored after 1 day of refrigeration (1±0.5℃) and during 3 days of shelf life (20±1℃) conditions. It was found that fruits withheat treatments had weaker respiration. Hot water immersion was effective in control of Rhizopus stolonifer which is one categoryof mold often causing post-harvest decay of strawberry. Fruits heated at 48℃ for 30min with hot air and 44℃ for 20min withhot water had higher quality values than others.

The experiments of control chestnut’s bourgeoning were conducted and the technique of control chestnut’sbourgeoning was presented. There resulted a good effect of control chestnut’s bourgeoning, and insects could also be killed if chestnutwas to be eradiated with 1.0～2.0kGy γ radiation. Besides, there was a good effect of killing bacterium. There was a synergiceffect of control chestnut’s bourgeoning if chestnut was to be marinated with 4%NaCl+2% Na2S2O5 in 30 minutes. Thebourgeoning rate was 0 for 210d storage at (0±1)℃.

For searching a natural, safe and available preservative, the fresh-keeping effects of Na2S2O4, NaCl and chitosan withdifferent concentrations on fruits of Lentinus edodes were studied during storage. The results showed that 1.5% chitosan coatinghad the best preservative effects, decaying inhibited, microbe development refrained, color preserved, rate of water loss reducedsignificantly. Meanwhile, the declining of soluble sugar became slowly, the released quantity of CO2 reduced obviously, thepenetrability of cell membrane diminished, and the content of malondialdehyde (MDA) cut down remarkably, the activity ofsuperoxide dismutase (SOD) enhanced when the fruits were coated with 1.5% chitosan.

In this study, after the scale and status of technology and equipment of the Chinese apple processing industry wasanalyzed, the level of establishing quality and standard system was also assessed. Contrasting with the advanced level, the gapbetween Chinese apple processing industry and developed countries was revealed. The results of the analyses above providedthe research base to generalize the developmental strategic target and to conceive the technological innovation system of Chineseapple processing industry, and could be used for reference to design the developmental strategy and accelerate the developmentalspeed of Chinese apple processing industry.

Thie paper described the research of edible mushroom in gene engineering, cell engineering, fermentation engineeringand enzyme engineering and analyzed the application of gene engineering and RAPD, RFLP in detail. It will be a widely appliedforeground of biotechnology for edible mushroom.

Based on the present circumstances of food safety in China, this paper analyzed the natural environmental factorson food safety and the effects of food production procedures, food market and the characteristics of food consumption behaviorson food safety regulations. And the important roles of the government, namely its governmental macro management and market-regulation, were also illustrated on the formulations of food safety relative laws or policies and food quality standard, theimprovements of food production conditions, the developments of food managements. Finally, some countermeasures ofimproving the governmental management abilities on food safety were also proposed and suggested to enhance the level of foodsafety management in China.

Corn skin as the material in this study is a kind of by-product which comes from corn starch factory. High physiologicactivity and excellent quality corn dietary fiber can be produced using this material through supercritical CO2 fluid extraction andextrusion. The optimum technique was screened out through orthogonal test and analysis. When Supercritical fluid extractionpressure 30MPa, temperature35℃, time100min, CO2 flow 23L/h, the extrusion temperature is 145℃ and the water content ofmaterial is 60%, feed speed 20kg/h, rotational speed 220r/min, the content of soluble dietary fiber is 14.8%,expansive power is18.2ml/g, holding water power is 9.3g/g, bound water power is 6.3g/g. By analyzing the blood-fat level of rats, the result show thatthe total serum cholesterol of rats reduced 37.1% with feeding extruded corn dietary fiber, and low density lipoproteincholesterol reduced 49.7%, and total glyceride reduced 40.2%, and high density lipoprotein cholesterol reduced 0.7%. The resultsabove say that the dietary fiber is high quality corn dietary fiber.

The suitable formulation and technique of walnut powder degreased walnut dregs were studied in this experiment.The results showed that addition 10% walnut dregs, 6% malt dextrin, 4% sugar, 4% non-dairy creamer, 6% de-fatted milk poder,0.4% sucrose esters of fatty acids (sucroesters; SE), 0.2% Sodium Tripolyphosphate in thick liquid, we can get high nutritivevalue walnut poder which contained 15% proteins after spraying and drying.

The article briefly elaborate how to deeply process the city running water as the source of water to drinking water,exploring relevant technology process, data and equipment selection. According to this technology process, data and equipmentselection, the running and test results meet the requirement. The water quality conforms to the Chinese drinking pure water qualitystandard. The whole system can operate automaticly.