Lactate Dehydrogenase (LDH) is a key enzyme which catalyzes the formation of lactic acid from pyruvic acid duringthe fermentation with Rhizopus oryzae. In this study, the crude LDH extract were obtained from mycelium of Rhizopus oryzaeAs3.819 and its properties were studied. The results show that LDH extract has optimum reaction pH of 7.4 and optimum catalysistemperature of 30～50℃. Mg2+ and Ca2+ increase the activity of LDH, but K+ and Zn2+ reduce its activity. The Km constants basedon the substrates of NADH and pyruvate are 7.22×10-4mol/L and 1.24×10-3mol/L respectively.

Three sweet potato starches and three sweet potato flours were assayed to a number of different RVA profiles.Significant difference in viscosities was observed with different RVA operating conditions. The most important factors causingthese variations were the heating rate, the holding time at 95℃, the final holding time and the shear thinning. In addition, the peakviscosities were kept at high level when initial holding time was zero or one minute. Otherwise the maximum peak viscosity wasshown with heating for 4min or 6min. The cooling time and the final temperature were important factors affecting the finalviscosity, but the desired conditions for them were dependent on attributes of instrument. A proposal for RVA procedure ofsweet potato samples is: to hold at least 1min at 50℃, to heat to 95℃ for 4min, to hold at 95℃ for 5.5min, to cool to 50℃ for4min, and to hold at 50℃ for 4min.

The selection of browning control inhibitors combination for fresh-cut sweet potatoes was studied and its effectson PPO activity and browning degree(BD) of fresh-cut sweet potatoes during storage period was investigated. The resultsshowed that the most effective inhibitor combination for controlling the browning of fresh-cut sweet potatoes based onorthogonal experiment was 0.20%L-Cys+0.30% CA+0.15%EDTA-2Na+0.30%NaCl, and the inhibiting order of the four factorswas L-Cys>CA>EDTA-2Na>NaCl. The selected combination could inhibit PPO activity significantly and delay thebrowning of fresh-cut sweet potatoes.

Isolated soy protein was conjugated with polysaccharide by Maillard reaction under 60℃ and 79% RH and the factorssuch as pH and reaction time which would affect the reaction kinetics were discussed.It seemed that the products possessedexcellent improved emulsifying ability as the biopolymers conjugated in a desirable degree.The excellent emulsifying propertiesof isolated soy protein-polysaccharide conjugate were maintained even at pH 3.0 and were further improved at pH 10.In addition,the emulsifying properties of isolated soy protein-polysaccharide conjugate were greatly enhanced by preheating the conjugateat 100℃.The covalent attachment of polysaccharides to protein was confirmed by SDS-PAGE.

The effects of heat treatment on the molecular weight of the hydrolysis of soybean protein isolated at differenttemoratures for different time periods were studied with alcalase 2.709 as an example .The results showed that the degree ofhydrolysis of soybean protein could reach 20% after it was heated at 90℃ for 15min.On the condition oligo—peptide withmolecular weight between 200 D and 600 D could be prepared.

The ducks fed Potamogeton crispus could produce good red-yolk eggs. A kind of special red carotenoid pigmentswas found in Poamogeton crispus, and its red and some yellow pigments were in correspondence with the pigments in red-yolkeggs of ducks fed Potamogeton crispus as assayed by thin-layer chromatography (TLC) and UV-Vis spectroscopy. The redpigments in Potamogeton crispus were solubilized easily in acetone, alcohol and methyl acohol, and the wavelength of maximumabsorption (λmax) of it in acetone was 480nm. There was β-carotene found in both Potamogeton crispus and red-yolk duckseggs. Some characteristics of carotenoids in Potamogeton crispus were studied.

Based on initial study, through the comparison of the three high voltage pulse thawing equipments, the most properequipment was chosen. Through analyzing data of water, bean curd, minced meat and diced meat in the thawing experiment, wefound the role of high voltage pulse electric field in accelerating the food thawing and the mechanism, and then we discussed theprospect.

Dynamic change regularity of the activity of polyphenol oxidase on eggplant had been studied in this paper so thatthe relationship about the moving speed of salt,water,acid and the activity of polyphenol oxidase was made cleared.The resultsshowed that the moving speed of acid was decisive factor and pH was the major factor causing different qualities.The first dayresult was more important than other days.

The article introduced technology of supercritical CO2 on extracting volatile oil from dry leaves of Ocimum basiliamLinn var. pilosum (wild. )Benth, putting emphasis on effects of marinating time, SC-CO2 extracting pressure, temperature and timeon the extraction efficiencies.The optimum technology parameters were investigated by the orthogonal design. The factorsinfluencing this extraction efficiency were as follows: C>A>B (A: extraction pressure,B: extraction temperature, C: extrac-tion time), the optimum extraction conditions were: marinating time 150min,extraction pressure 18MPa,extraction temperature55℃, extraction time 120min and flux 25L/min. The maximum of extraction efficiencies was up to 2.8‰.

This paper described the isolation and identification of the dextran- producting strain GXMY-1. It was isolated fromthe sugarcane juice, and was identified to be one Species of Leuoconostoc Mesenteroieds . The primary fermentation-conditionsto produce dextran were studied. The results were: inoculating quantity 10%, flask content 50ml/250ml , pH7.0, temperature 25℃, rotation speed 170r/min,and fermentation time 26h. The conversion rate could reach 78% under the conditions.

Pigment-contained rice was produced after the solid fermentation by Monascus anka. Extraction process of Monascuspigment from the fermented rice was studied and the optimum conditions for the process were determined. The stability conditions ofthe Monascus Pigment such as the heat resistance, Sunlight tolerance, resistance to acid, alkali and reagent, were thoroughly investigatedafter it was extracted.The research results indicated that radio the Monascus pigment could kept relatively stable under 150℃, maintainedstable in the ultraviolet radiation, but very sensitive to the sunlight; while different reagents could differently affect the Monascuspigment. The results showed that small amount of NaCl and CaCl2 had almost no influence, but some ions such as Cu2+ and Zn2+ hadobvious effect on it. Monascus pigment was stable for pH values, as the extracted liqud could hold steadily red even at the pH11 value.

Mixed enzymes containing ferulic acid esterase(FAE) and arabinoxylanase(AX) prepared from lipid culture ofAspergillus niger were used to hydrolyze destarched wheat bran. The optimal reactions for pH and temperature by the enzymeswere 4.4 and 50℃ respectively. However, the metal ions tested showed significant effects on the activity of enzymes. Threetimes hydrolysis of destarched wheat bran with the enzymes released 55.46% soluble substances. Significant changes ofmicrostructure of wheat bran were also observed by scanning electron microscope.

The effects of pH value, addition, electrolyte, particle degrete, homogenizing conditions and sterilization on thepinenut beverage process was studied. And supply an effective method for improving the emulsion stability of industralizationprocossing.

The factors affecting the gelatins of dreg-free tofu were investigated in this paper.In the condition of colloid mill groundtwo times and homogenized three times under homogenizing pressure 400kg/cm2,the size of soymilk grains were below 8μm.Theproportion of bittern and gypsum was 4:6,By the orthogonal experiment,the technological parameters of dreg-free tofu were decided:boiling time of soymilk 6min,soymilk concentration 12%,the amount of coagulant 3.5% and coagulated temperature 80℃.

In this paper, the growth situation of Bifidobacterium in Jerusalem artichoke juice (JAJ) was studied and the effectsof additions of various components on the growth of Bifidobacterium medium were examined. It showsed that Bifidobacteriumcould grow well in JAJ Adding tryptone, soy peptone, beef extract, corn extract and cysteine hydrochoride to JAJ couldpromote the growth of both Bifidobacferium longum and Bifidobacferium bifidum significantly。JAJ comound medium wasscreened and optimized by the orgathogonal experiment. 0.3%,0.05% and 0.025% were the optimal levels of corn extract, soypeptone and cysteine hydrochoride respectively. The acfive cell productions of Bifidobacterium were above 109 cfu/ml.

Ginger oil , flayed ginger oil and ginger skin oil were extracted respectively by supercritical CO2 from the same speciesof ginger, separated and identified with the GC-MS method. The results indicated that the content of chemical components ofginger oil extracted from the different parts of ginger was of great diversity.

After mutation with EMS (ethyl methane sulfonate), a Saccharomyces carlsbergensis strain FB-E1 was selected fromoriginal strain FB, a strain for beer brewage production. The diacetyl content in the fermented liquid during the fermentation wasinvestigated in 500ml flask with 300ml 120Bx wort at 11℃. After 8d, the diacetyl content in the fermented liquid of FB-E1 was0.0706mg/L, 42.7% lower than that of its original strain A (0.1233mg/L). The results showed that flocculence and fermentationrate of strain FB-E1 were kept just as good as the original strain FB.

In this paper, the glassy microencapsulation of lemon oil essence with carbohydrates as wall material by spray dryingmethod was studied. Results showed that the compact wall of microencapsule wish glass transition temperature of 108.4℃ wasformed and lessened effectively the essence loss during the procedure when the proportion of malt dextrin (DE9-11), corn syrup(DE42) and arabic gum was 1:1.5:3.75 respecfively and the essence content obtained was 20%～30%。

The paper introduced the use of linseed gum for improving the sausage quality. It helped enhance emulsificationdelicacy, moisture retention, elasticity and yield improvement, as well as to improve the slicing structure and chewing quality.

The property of linseed gum and its application in ice cream was studied in this article. It discussed the stabilizeraction of linseed gum in ice cream . The results of this analysis were based on comparing the viscosity of ingredients, the dilatationrate, the melting-resistance and the texture of produced ice cream. The results showed that the linseed gum could improve the qualityof ice cream and its ingredients。

A new balsam pear beer has been developed to meet the role of health protection according to the change of the consumerdemand. This paper studied the preparation, addition of the balsam pear juice and the manufacturing technology and qualityrequirement of balsam beer and discussed the crucial factors that would affect the product quality.

The processing of the lactic acid fermentation beverage with the hydrolyzed chestnut solution was studied throughsingle factor experiment and orthogonal experiment. The results showed that the granularity of chestnut affected the degree ofbrowning and the procedure of hydrolysis. The higher granularity of chestnut was,the more browning the degree of thehydrolyzed solution was. Meanwhile the solution-containing body was increasing. Fermentation temperature, fermentation timeand the ratio of fermentation medium would affect the quality of beverage. With the increasing of fermentation time and temperature,the acidity of the fermentation beverage was increasing, and the flavor was improving. The optimal conditions of lactic acidfermentation were: the ratio of the hydrolyzed chestnut solution to milk was 1:1, temperature 80℃ and time 4h.

For the production of peptide solution, Bacillus subtilis Shi HeziIII was grown on defatted soybean medium. Peptidesolutions processed with various fermentation time showed different processing properties. Hydrolysis degree (DH) increasedwith the increase of the fermentation time. Nitrogen solubility was related to time and pH: the longer the time was, the higher theNSI (Nitrogen solubility index) became. As for the effect of pH value, NSI at pH7 was the highest. Turbidity increased with adecrease in pH. Peptide solution at 36h showed the lowest turbidity from pH3.0 to pH7.0. Compared to 1% BSA, all solutionshad higher emulsifying activity index (EAI) and lower emulsifying stability index (ESI).

The ultraviolet spectrophotometry is a major determination method for determining general flavone of Ginkgo bilobaL. In this paper, we build an improved ultraviolet spectrophotometry. And study its precision, repetition, linearity relation andreclaim rate. Compared with the traditional ultraviolet spectrophotometry, the advantages of the improved method consist in highprecision, good repetition of analytical results, satisfied linearity relation and reclaim rate. It could be concluded that the improvedultraviolet spectrophotometry could be used both in scientific research and industrial production.

Based on studies of the characteristics of three dimensional spectra of different species of capsicums, the threedimensional spectra fingerprints of capsicum and capsaicinoid standard were established for the first time. Research shows,different species of capsicum own their own characteristic peaks, at the same time, the fluorescence peak of capsaicinoid standardswas found. These evidences can be provided for distinguishing different kinds of capsicum and measuring the contents ofcapsaicinoids.

A new method for the determination of the crude ammonia in meat was presented in this paper.The method was basedon the color reaction of ammonia-salicylic acid-sodium hypochlorite with the presence of sodium nitroprusside in basic medium.It showed that the apparent molar absorptivity was 1.84×104L/mol•cm with the wavelength at 660nm.Beer’s law was obeyedfor the nitrogen of ammonia in the range of 0～5μg/10ml. The correlation coefficient is 0.9999. The recoveries were between96%～103.3%.The method has been applied satisfactorily to the determination of the crude ammonia in meat samples.

Fatty acids compositions were determined from pomegranate seed oil by saponification, methylation and GC-MS.Punicic acid (81.62%) along with palmitic acid (2.47%), stearic acid (1.66%), oleic acid (4.07%), linoleic acid (4.85% togetherwith trace amonts of linolenic acid), 11-eicosenoic acid (0.53%), eicosanoic acid (0.44%)。 Two unidentified peaks (3.13%) whichwere probably isomers of punicic acid were also detected.

Inductively coupled plasma mass spectrometry was employed to simultaneous detertmine 9 trace necessarytransitional elements(V、Cr、Mn、Fe、Co、Ni、Cu、Zn and Mo)for human in foods. Calibration with rhodium asthe internal standard was used .The samples were digested using a microwave oven. The results of the analysis of reference materialwere compared with certfied values.For all analyte elements,the correlation coefficient of the calibration curves was 0.9990,therecoveries in the 90.2%～106% range,the relative standard in the 0.4%～4.4% range.

In GB10345.4-89 《Method for determination of total acid in Chinese spirits》, titration with the NaOH standardsolution, the total acid can be detemind. By the experiment of the uncertainty in measurement of acid evaluated, this paperexpounded a new method of evaluate uncertainty in measurement in analysis.

The contents of polysaccharide in leaves of Morus alba L. were measured by anthrone-H2SO4 colorimetry.Wavelength for measurement was 620nm and converting factor of polysaccharide was 3.07;Good linearity ranged from 10～60μg/ml,r=0.999005;Average recovery rate of polysaccharide was 98.81% with 2.08% of RSD(n=5). The results showedthe highest content of polysaccharide was in leaves of Morus alba L. collected at Oct.; The method used in this paper was simple,accurate and stable. It can be used for determination of the polysaccharide in leaves of Morus alba L..

The very low density lipoprotein (VLDL), low density lipoprotein (LDL) and high density lipoprotein (HDL) wereisolated from fasting plasma of 14 healthy subjects by sequential ultracentrifugation before and after the intake of soybeanphytochemical extracts containing isoflavones and soy-saponins (SPE). Then the level of lipid peroxidation and the susceptibilitiesof lipoproteins to oxidation were investigated. The results showed that lipid peroxides of VLDL, LDL and HDL decreasedsignificantly after SPE intake; and modification of LDL oxidation in vitro caused curves prolonged noticeably, indicating a reducedsusceptibility of LDL to oxidation. It suggested that SPE, which could increase the plasma antioxidant capacity and promoteresistance to LDL oxidation in human, might be useful in prevention and treatment of cardiovascular diseases.

Micronuclei (MN) in ducement in the Polychromatophilic Erythroblasts (PCE) of mouse bone marrow by sodiuminsulfite was studied in vivo. It showed that the chemicals caused an increase of MN rate in the PCE cells in a dose-dependent manner.There was the protection effect of Seabuckthorn seed oil on the genetic damage induced by sodiumin sulfite.

Objective: To investigate the effect of high altitude environment condition on the antioxidation of water extracts fromCelosia cristata L.Methods: The seeds of C. cristata L. cv. Spicata Tuansuihuang were carried by a high-altitude balloon (CHAB)for space mutation, flying to an altitude of 40.112 km from sea level for about 4 hours. After returning to the ground, the treatedseeds were cultivated on the ground and the inflorescences and leaves of SP1 generation were collected. Adding 4 kinds of thewater extracts of the inflorescences and leaves of CHAB groups and the control groups respectively to the hydroxyl radical(•OH) and superoxide radical (O2-•) generating and detecting systems for the observation on their competitive abilities to activeoxygen reactions teste by colorimetric method. The contents of VC, flavonols and activity of SOD of all samples were alsoanalyzed and determined respectively. Then, the relationship between the antioxidation activity of samples and the contentsand activity of free radical scavengers in samples was investigated for the effect of high altitude environment. Result: The waterextracts of all samples could reduce •OH initiated oxidation of reductive Cyt•c(Ⅱ) and inhibit O2-•initiated oxidation ofhydroxylamine. But, the copabilities of scavenging active oxygen of 2 kinds of water extracts from CHAB groups weresignificantly higher than those of the control. The obvious positive correlationship existed between the above results and alsobetween the increase of the contents and the activity of free radical scavengers in the samples of CHAB. Conclusion: Theevident effects of high space environment condition mutation on the synthesis of the antioxidation active substances and theincrease of antioxidation capability in C. cristata L. were observed.

The crude polysaccharide was extracted from D. fordii Prain et Burkill with hot water,and precipitated by ethanol.The refined polysaccharide was prepared after delipid, deprotein and decolor processing with further purification on two timesSephadex G-75 column chromatography. The homogentity was examined with paper chromatography and the determination ofspecific rotatory power identified by ultraviolet spectra. In order to estimate the antioxidation activity of D. fordii Prain et Burkill,three systems of generating superoxide radical, hydroxyl radical and lipid radical respectively in vitro were designed. The resultsshowed that both crude and refined Polysaccharides from D. fordii Prain et Burkill were effective in scavenging superoxide radicaland hydroxyl radical, but only a little effective in scavenging lipid radical, and that the scavenging for capacity superoxide radicaland hydroxyl radical of refined polysaccharide extracted from D. fordii Prain et Burkill were higher than that of crudepolysaccharide alse extracted from D. fordii Prain et Burkill.

The paper first analyzed the carotenoids in the red yolks of duck, and probed into the inhibition of the carotenoidson S180 tumour. Several carotenoids, for example, astaxanthin, etc, were found in the red yolk. The carotenoids had a marked inhibitionon MDA and on the proliferation of S180 tumour, and showed a relationship between dosage and effect. The inhibition rates of low,middle and high dosage groups were 23.2%, 35.7% and 42.9% respectively. The carotenoias had a remarkable improving effect onthe internal organs index of tumour carried rats. The serum MDA content of tumour carried rats was markedly depressed.

The concentration of ethanol and acetaldehyde in MeiGuiXiang (fragrant rose scent) grape after 120 days storagewas studied .It showed that CO2 injury of grape happened in 10%O2+18%CO2 after 100 days storage, 10%O2+15%CO2after 120 days storage, while low O2 injury during storage was not apparent. Low O2 and high CO2 caused the obviousincrease of ethanol and acetaldehyde in grape during storage. Acetaldehyde was the main factor causing the gas injury ofgrape.

As sterilization factor with alcohol disinfects,far-infrared-ray dehydration, ultraviolet-ray sterilization, vacuumpacking, dealing with the fresh pork that slaughtered,then keeping them fresh under the condition of 3℃,evaluate through the senseorgan,pH value,content of nitrogen of base salt of volatility,Aw,acidity,seepage of sap and total amount of bacteria while storing,the result indicates that four factors in coordination with their own function for lengthening the freshness period of pork haveobvious effect.Alcohol disinfects, then dehydrate 10min with far-infrared-ray under the term of 45℃ or dehydrate 20min withfar-infrared-ray under the term of 35℃, sterilize 20min with ultraviolet-ray after dehydration,and carry on vacuum packagingand refrigerate is the best preconditioning way to lengthen the freshness period of pork.

Coriander (Coriandrum sativum L.) and water spinach (Ipomoea aquatica Forsk.) were stored with 5 μmol/m2•sred light for 4d at 20±1℃. Light could conduce the accumulation of reducing sugar and decrease the consumption of chlorophylland ascorbic acid in coriander and water spinach leaves compared with those under dark condition. Under the light, the sensoryquality of water spinach was better than that of coriander. At the end of storage, chlorophyll contents in coriander and waterspinach under the light were 76.82% and 93.36% respectively higher than those under dark condition, reducing sugar 32.69% and20.57% respectively, and the retention of ascorbic acid 2.31 and 2.38 time respectively. Coriander root parts and water spinachcut-ends were soaked into water so as to keep fresh during storage, but water contents in coriander and water spinach were notcorrelated with light.

This text causes the angle of technological current situation of the development that the germ measures fast to setout from the food, have recommended utilizing the technological means of biochemistry, immunology and molecular biology tomeasure the technology and method of pathogens fast more systematically, Especially the operating technology of gene hasmeasured the application study of the respect fast in pathogens in recent years, The technology has produced the enormousimpetus to this field.

In this paper, it mainly summed up nutrition position and recent researches progresses, especially on nutritionstructure and health effect of Nostoc sphaeroides kützing.It also illustrates the prospect of development and the problem tobe solved by certain measures as well the main methods.

In this paper a review of application of chemometrics in simultaneous spectrophotometric analysis briefly introducedand discussed the basic principles of chemometrics including multiple linear regression, factor analysis, principal componentregression, partial least squares, Kalman filter and artificial neural network, as well as application of chemometrics for practicalanalytical purpose. 90 references have been cited.