This paper mainly investigatedthe e ffect onextractionyieldandquality of carrageenanafterhypnea being treatedby multiple cellulase.The r esultshowedthatthe extractionyie ldofhypnea carrageenanwas promotedata great extent after being treatedby cellul ase;but the gel strength of carragee nan decreased slightly,and the effe cts on the two mainindexes of gel texturehardness andbrittleness were little.Andthe optimumconditions of treatmentwere as follows the dosage of cellulase was 100U /g,t he treated time by cellulase 80minut es,the treated temperature 46℃and t he extractedtime 60minutes.

Thecompounds involvedintheformationofgreenpigmentingarlicpurees werestudied,includingreactions of alliinase,color developer,amin o acids,carbonyls and pigment precu rsor,based onthe previous studies of the red pigment formationinonion bulb pure es.Reactions for pigment formation were proposed.

Inthispaper,theantioxidantactiv itiesoffourplantswerestudied.Thefourplantsshowedstrongantioxid ant activities regardless of powder siz esion the extracts of EtOAC.They als o displayed certain synergetic effe cts with BHA andVE.Inlard withFe 3+ ,they exhibitedstrong antioxidant activities as well.

The synergic Preparation of isomalt ooligosaccharide was studied by using multienzyme system.The capa-bilities oftransglycosylationforα-glucosidases werestudied.Theeff ects ofmaltogenases andtheapplopr iatemethods as well as transglycosylaion modes on preapering isomaltooligosaccharide were studied.Based on the results the use of cornstarchas therawmaterialtopro duce the totalcontentofisomaltose andpanoseandisomaltortritose int hesyrupwas found over 40%,higher than the similar products of Japan.

The method of hot air convection drying was applied to extract Konjac flou r fromfresh Konjac.The content andcomponentofKonjac Glucomanna(KGM)was determinedby purification.The result was 70%KGMwithintrinsic viscosity 26.3Pa.S.After being formented at temperature 37℃for 72h the Bifidus growthfactor(monosaccharide and tetrasaccharides)was determinded by thinlayer chroma togramto showthe dramatical increase of Bifidobacterium.

LBP2a,one component ofLyciumbarbarumpolysaccharides(LBP),was obtainedfromFructuslycii by a series of steps of extraction,separation,and purification.LBP2a was o f homogeneous molecular weight assa yed by SDS -gel electrophoresis and longer Sephadex G -200column chromatograp hy.Its molecular weight was 77482as-sayed by SDS -gel electrophoresis.I t contained neutral sugar(69.3%),galacturnic acid(23.8%),and protein(5.3%).Monosaccharide residues identifi ed by GC -MS were rhamnose:xylose:arabinose:mannose:glucose:galactose(2.62:42.85:2.13:1.00:4.36:22.80).There wereβ-glycoside linkages as shown by FT -I Rspec-trum.Linkages betweensugars andam inoacids wereglycan -O -Seraccordi ngtobothits UVabsorptionchangeat240nmafterβ-eliminationreactions andits amin o acidcontentchange after the treatmentof0.2mol /LNaOH +1mol /L NaBH 4 .

ThenutritionalcompositionsofNostoccommuneVauch.,akindofediblew ildbluegreenalgainChina,were quantitativeanalyzed.Theresultshownthatits water,crudeprotein,f at,carbohydrate,crudefiberandashcontentwere8.640g,30.135g,0.502g,37.256g,4.405g and15.210g respectively in ea ch100g dry algae,furthermore the respective contents of essential am ino acids,vitamins andessential elements were rich in this alga.This re searchindi-cated N.commune is a food resource of rich nutrition and worthy of develop ment and utilization.

The aqueous solution of transitional metal ion(Cu 2+ )andinitiator of free radical(AAPH)was used to ox-idizelowdensitylipid -protein(LDL),andtheanti -oxidativeactivities ofthreekindsofgingerextractswereevaluated inthetwooxidation -systems.There sults showedthattheseextracts had protectiveoxidanteffects,especiallythe75%ethanol extract,as well as signific ant synergistic effect when mixed to gether.

Thearticlediscussedthenewthinki ngandmethodinanalyticcalculatio noffreezingpoint ’ s fallinginfood,and drew the following conclusion:l {(1-X S )/(1-X S +αX S +βX S2 )}=A(1/T 0 -1/T f )-B1n(T 0 /T f ).This formula was perfectly coincidedwith the factual test result.

Natural shikoniu,anaphoquinonc was very sensityive t o environment pHIts color changed wi thpH,but it was rather stable to temperature.But,absorbance could be decreased by n atural illumination.The natural sh ikoniu showd some antioxidant activity,an d its capability was approximately 35%of the vitamin C.Chinese.gromwell(Li hospermumerythrorrhizon)is a very exploitable natural resource.

This papermainlystudiedtheeffects ofdifferentdosages andkinds ofla ctoproteinonthequalityofwhippin g cream.The results indicated that in crasing dosages of lactoprotein cou ld improve the stability,strength a nd the con-tractivedehydrationofthewhippin gcream.Nevertherless itcausedthe worseningoftheinstantthawness greasier taste,and made little effects on expansivity and whipping time of the cream.The optimumdosage of lactoprotein was a bout 1.0%.Withconstant dosage of lactop rotein,the increased addition of ca sein couldimprove the water -retain ing,sta-bility and strength of the whipping c reamfoam,but decreased the instant thawness and expansivity of foam.In creased additionoflactoalbumincouldimpr ovetheinstantthawness,lusterand exquisitedegree,reducethegreasiness taste,yet worsen the stability,strength andt he contractive dehydraion of the whi pping cream,and extendthe whipping time.The results showed that the optimumratio of casein to lactalbuminwas 2∶1?

The drying characteristic and its in fluencing factors of the absorption wheel drying systemhave been in-vestigatedexperimentally.Theresults showedthatthehumidityofthedryingairhadgreateffectondryingcharacteirstic,while thetemperature,velocity of drying air andthe sizeofmaterialalsoaffecteddrying characteristic,andthe optimal drying conditions were obtained.

Inthe presentstudy,the effects ofp roteinenzyme kinds,curing time,te mperature onflavor andfree amino acid content of dry goose were studie dand the amount of sodiumnitrate,so diumnitrite,sodiumascorbate,lactic acid,curing time oncolor of dry goose were also investigated by orthogonal test method.Results showedthat the fla vor,free amino acid content andcolor of dry goose were significantly affected by the above factors.The o ptimumflavor,free amino acid content and color were obt ained when the kinds of protein enzym e,content of sodiumnitrate,sodium nitrite,sodiumascorbate,lactic a cid,luring time and temperature were of the protein enzyme of M.Pusillus plus Pen.Duponti plus Papain,in 250mg /k g,100mg /kg,200mg /kg and 200mg /kg r espectively for 6h at19℃.

ltisaratherdifficulttechniqueto makemicrodotbysprayingunderpressureasaposf -treatmentonsucrose esters.Theoptimumtechnologyconditionsobtainedbystudyingandtestingwere:thetemperatureofrawmate rialswas at120to 130℃,spraying pressure 0.4to0.5MPa,the temperature of spray hea d130to 135℃,diameter f spray head1mm.The temperature of entering win d was 10℃andthat of out windwas 25to 30℃and flowrate of entering windwas1800m 3 /hThe microdots of product couldpassthrough0.2mmto 0.25mm.

The perniciousness of bacteriophage contamination to 2-keto -D -glucon ic acid fermentation by Pseudomonas fluorescens K1005was studied in the laboratory.The results showed that when bacteriophage contami-nation occurred in the earlier perio d during 2-keto -D -gluconic acid fermentation,the utilization of gluco se was retarded,the conversionrate was re duced notably and the fermentation p eriod was prolongedobviously.

Bymeans ofOrthogonal test,theoptimumconditions forsoyban isoflaveo neglycosidetobehydrolyzedinto isoflavoneaglyconwerefound,asfo llows:concentration ofmethanolofmuriaticacid,2mol /L;temperature,80℃;and time ,60min.The sample before gydro lyzationcontainedD,13.86%,G,23.48%,De,0.22%and Ge,0.02%.The sample after hydrolyzation contain ed D,nd G,nd De,14.01%,and Ge,23.45%.It could be concludedthat the hy-drolyzation reaction was complete .

The synergismofnaturalpigmentextracts fromRhizoma Curmumae Longae,orange peel,andmany others onthe inhibitory activity onbacteria,mold andyeast was investigated.Their resistances to heating and lig ht were test-ed.The preservation experiments fo r soy -food with a few selected pigmen ts were performed.There were synerg etic effects on Bacillus Sullilis and Sla phylococcus eureus among orange peel pigment peanut skin,and Curcomine or Folyyomatum Sibiricum Fedoute pigm ents.Apple peel pigment showed synergetic effects on Escherichia coli with CurcomineorRolyyonatumSibiricum Fedoute;tearedandpeanutskinpigm ents hadstrongresistances toheating.They showedgreat inhibitory activities after heating at121℃for 20min.Howe ver ,for orange andapple peel pigmen ts,their activities weretotallylostundert hesameconditions.Tearedpigmentshowedastrongresistancetolight.Theshelf -life of driedbean curd was effectively in creasedwhile preserved in Curcomin e extract.

In this paper,research was made to determine the conditions under which Geraniumwas enriched in sac-charomyces.The resultshowsedthatthe Saccharomyces cerevisiae could do wellinthe enrichmentofGeranium.Inthe malt mediumof 10°Brix into which a quantity of 10×10 -6 Geraniumwas added,the yeast was thu s cultured for about 20h,whentheyeastcells almostscop pedgrowingwhichcouldbeseenfromb iomass.Itturnedouttobethattheen riched quantity of Geraiumwas 98.2μg /g,and the organically changed rate 94%.we also found that in Phosphoric acid -ethylalcoholsolutionGe 4+ andmorinwouldproduceastablecomp lexofstrongfluoranthene,forwhic hhedetectivelimit of Geraniumwas 0.001μg /g,andthe relative standard devia tion4.26%.

Anew process of Chinese toon sprouts lactic acid fermentation by seeding L.plantara was studied in this paper.This process was more rapid iw th lower salt content than the conven tional one .Compared with the conven tional process,the pickling time was from20d downto 10d or so,the salt concentr ation from8%～10%down to 4%and the peak of nitrate value from7×10 -6 down to 1×10 -6 .Its shortened10d in the newferment ation process deponding on the changesofnitritevalueandtheflav or.Theoptimizedconditionsderive dwere:NaC14%,sugar2%,lacticacid bacteria1%and30℃.

Using Al 3+ as sedimentationagent,the technological conditionof extracting Tea -polyphenols was stud-ied.The result showed that the optim al range of pH was from 5.3～5.7and the sedimentation rate was 92.22%～95.28%.The regressionequationof x(mol)(volume of0.1mol /LAlCl 3 .6H 2 O)and y (%)(TPsedimentationrate)was y =17.768+64.657x(r =0.9148).Ftest demonstrated that the regression equation was remarkable at the l evel ofα=0.05.UsingacidsolutionwithpH1.5todissolveTP -Al 3+ (ratiobetweenexperimentalsolutio nandacidsolution was 1∶2),the mixture of acidsolution and TP -Al 3+ was soakedinthe water(50℃)in15minutes.The result showed that the dissolved rate of TPwas 79.09%and that it was the optimal dissolv ed condition.

ThemainexperimentmaterialwasOldenlandia diffusa Willd.Itwas extractedatpH5with10times weight as muchas waterat85～95℃for10～15mi n.Theextractingliquidwas cooledt o30℃,and0.5%pectinasewas added and,kept at the temperature for 20mi n.Thenit was adjustedpH6.5～6.7,filtered,andmixed together with the e x-tracting liquidfromMomordica grosvenori Swingle,citric acidand VitaminCin the ratio of100ml∶15ml∶0.1g∶0.2g respectively.We got a kind of natura l Chinese herbmedicine,Oldenlandia diffusa Willd,processed into,functional beverage with orange color that was f lavoring,delicious,with pure afte r taste in a special scent.

AmutantstrainRC378accumulating a large amountof lipidwas successful ly obtainedas treatedby U.V.,He -Ne laser and LiCl to induce compou nd mutagen.The content of lipid in RC378cultivated in shaking flask was47.8%.The content ofGLAinLipidwas12.6%.After studying onlipidprodu cing conditions ofRC378,the optimu m fermentation conditions for lipid p roduction were:Wheat bran∶Corn pow der∶Repeseed residue∶Rice flour =6∶4∶2∶1.Withtheaddingof2%sucrose,0.2%NH 4 Cl,0.4%sodiumcitricacid,and 0.3%ZnSO 4 ,theratioofsubstrateand water was 1∶1.5,inoculatedwithsuspensionspore.Inthefirst72h,itwa s cultivatedat30℃,andintheother60hitwascultivated at24℃.The content of lip idwas kept at9.4%～12.9%,and GLAkep t at9.8%～12.6%.

The chickpea drinkwas obtainedafte r chickpea was handledby muchtechni que,suchas crushing filtering mixing sterilizing and so on.The byp roduct -dregs which contained rich p roteins can be used to produce chickp ea yo-gurt.

Throughthe hydrolysis catalyzedby papainthe leaf protein’ s functional defects were overcome.The p -roduct’ s nutritional value was estimated th rough the measurement of the amino ac id’ s amount andthe rat’ s growth and metabolism experiment.The result s howed:while the hydrolysis produce d peptides,a lot free amino acid was r e-leased.The amount of essential amin o acid,namely,Lys,Thr,Leu,Ile and Trp increased greatly.The result of rat’ s growth and metabolismexperiment re vealed:the nutritive value indexes of leaf proteinpeptides showedmark ed differ-ence against leaf protein;while clo se to casein.

Thenutrientcomponents andaminoac idfromthefruit -bodyandmyceliaofAgaricusblazei wereanalyzed andthe contents ofcrude proteinand polysaccharides were compared.The results showedthatthe crude proteinandthe polysaccharides were higher in mycelia than in the fruit -body but they both possessed the similar amino acid c om-postions.

Theeffects ofextracts fromthreeKi nds ofmedicalChineseChongchaspec ies(adrinksimilar teamadefrom someexcrements ofinsects inChina)fedbydifferentplants oninhibitin gsomemicroorganisms werestudied.Theresults showed that:The extracts fromHuaxiang Chong cha fed on green tea,Sanye H aichang fed on original plant of Sanye Chongcha,i.e Malus sieboldii and complicated Chinese Sanye Chongcha co uld inhibit Staphylococcus aureus a nd Bacillus subtilis strongly.The pur e Sanye chongcha could inhibit staph ylococcus aureus strongly.The extr act from chansha(chinese name of excrement of silkworm)couldnot inhibit the tested microbes.The pHvalue and water Tem-perature couldaffectthe antibacte rialeffect.Tenuperaturedidnotaffectthe extractantibacterialavti vity,Thestructure of valuable matter would change afte r the plant was eaten by worm.

After the anti -tumor function of shark cartilage was discovered in 1983b y American scientists,shark cartilage as a natural animal material was studied much in late years but t he results of different researchs we re qioite different.In this article,the health function evaluation test of shark cartilage was studied.The anti -tum or health functions of shark cartilage were te stified,and preliminarily study sh owed the relations betweenthe functions.

WildPrunus tomentosaThunbfruitnutritivecompositions wereassayedi nthis experiment.Theresults were asfollows:Thereweremanysortsofv itaminsinthefruit,suchascaroten e,VB1,VB2 ,VC,VD,VPP,andVEetc.Among them,VCcontent was as high as 63.5mg /100g,almost2～30times as that in ge neral fruit’ s.Mineral elements and trace elements were also assayed.The results showedthat the contents of Ca,P,Fe etc.were also higher thanth ese of otherfruit’ s.obviously.Cacontentwas as higha s 1.607mg /100galmost10～80times as highas thas ofgeneralfruit’ s.Prunus tomentosa Thunb fruit cont ained 17sorts of amino acids.The total content of amino acids was 1992.5m g /100g.Indispensable amino acids con tent was 954mg /100g,holding 48%of t otal content of amino acid.

This study usedtwo Lily -polysaccharides to analyse functionofLowerin g bloodglucose level.The animal experimentalresults showedthatth eLily -polysaccharides showedrema rkableeffects ofloweringbloodglu coselevelin experimental mice of high blood glucose.

The electrode is instrumented by p.v.c as membrane and the phosphate as ac tive.We have tested the electrode natural capacity,the pre scribed minimumis 10 -5 mol /Land the selectivity coefficie nt to the monovalent and bivalent melationis lower than0.1.It is a kind of the convenient andspee dy determination tool.

Thisbiosensorconsistedoftwoimmo bilizedenzymeelectrodes,oneofwhichwasglucoseoxidaseforglucose detection and the other was an integrated membrane of invertase,mutarotase and glucose oxidase for sucrose d etection.Glucose and sucrose could be determined simultaneously with injec tion amount 25μl and response time 30sec-onds.The biosensor showedgoodlinearity among the range of0～400mg /dl ofsucrose and0～200mg /dl ofglucose.The relative response deviationofsucrose andglucose was 1.13%and1.05%respectively in20assays.The reco very rate of sucrose was 99.62～100.97%.The membrane could be usedcontinuously for two weeks.

The feasibility of assay of principal milk constituents by Near -infrare d spectroscopy was studied.The digital fourier filtering pretreatment and wavelength selection by gen etic algorithms in partial least -sq uares(PLS)regressionmodelswerediscussed.Theprincipalmilkconstituentswere assayedwithrootmeansquareerrorofprediction(RMSEP):0.1～0.2g /dl.Therewas goodcorrelationbetweenpredictionvalues and referencevalues withcorrelation coefficienthigherthan0.9.Inaddi tion,theresults werereliablewith coefficientofvariation(CV)ofrepeatabilitybelow0.02.Therefore,Near -infrared spectroscopy could meet practical measurement accuracy as required for principal milk constituents.This study provideda newmethod for nondestructive a nd rapidmeasurement of food.

Extractionstudyonchemicalconstituents ofvolatileoilfromNasturti umofficinaleR.Brwas carriedout.T he volatile oil was extracted fromNasturtiumofficinale R.Br.By steamdis tillation and analysed with the optimumsepa-ratingandanalyzingconditionsbyG C -MS.Thenthepercentagecontentofcompositionofvolatileoilwasdete rminedby normalization method by GC.And the c onstituents were idendfied by GC -MS .60components were separated,iden-tifiedandaccountedfor over60.82%oftotalvolatileoil.Byanalyzingt hevolatileoilofNasturtiumofficinaleR.Br.the scientific foundations were provid edfor further developmentof the pla ntto be utilizednotonly as a kindoffoodbutalso a kind of medicine.

The volatile compounds of Michelia a lba DC were collected by using a simul taneous distillation and ex-traction(SDE)equipment.The chemical compositio n of the enriched volatile was examin ed by means of capillary gas chromatogrphy(GC)combinedwith GC -mass spectrometry(MS ).sixty one constituents of the volatile were prelimi-narilyidentifiedbyGC -MS,whicham ountedto77.2%ofthetotalpeakarea.Themainconstituents ofthevolati lewere linalool(70.21%and72.33%);2-methyl -butanoic acid,methyl ester(4.11%and3.96%);2-methyl -bu-tanoic acid,ethyl ester(2.28%and2.73%);(Z)-3,7-dimethyl -1,3,6-octatriene(2.30%and2.45%);(E)-3,7-dimethyl -1,3,6-octatriene(1.98%and2.23%);methyleugenol(2.03%and1.86%);1-ethenyl -1-methyl -2,4-bis(1-methylethenyl)-cyclohesane(1.13%and1.16%)and eucalyptol(1.02%and1.08%).The compound classes consisted of olefines(15),esters(13),alcohols(9),aldehydes(5),alkhls(4),hydroxybenzenes(2),and ketone(1).

This paper studieda methodfor direc tdeterminationof trace elements in vegetables by slurry sampling and fluorination electrothermal vaporization inductively coupled plasma atomic emission spectrometry(FETV -ICP -AES).The operation parameters were optimized.The experimental results showed that the proposed method had the advantages of simplicity,rapidity,reliability without the needof chemical pretreatment.

The carbohydrate compound content i n the ripe fruits of Parthenocissus Tricuspidate Plach was measured accordingtotheimprovedcolorimetricmethodofO -ToluidineandHydrolysis methodofHydrochloricacid.Thelinear measuringranges werefrom0.02～0.50mg /ml.Theinterratingcoefficien twas0.9991,RSD2.93%andtherecore ry rate99.11%.The methodhas characte ristics of easly operationto,acute color showing,wellreappearing and resistant to disturbance of reduction substan ces,Both the whole carbohydrate and soluble carbohydrate content were m easured,So it was also adaptable to the measur ing of carbohydrate chemical compou ndcontent inwild plants.

Chemiluminesence Reaction of PotassiumPermanganate-I - Foumaldehyde Systemwas studied as a new methodfor determinationofmicroam ounts iodineinfood.Theeffectfactors as consistencyofvarious reacti on’ s matter,acidity interfering ions ,etc.were obtained as the analytical results.Under optimal condition,the linear range for the determination of I - was 1.0×10 -6 ～4.0×10 -5 g /ml the detection limit was 2.4×10 -8 g /ml,and the relative stan-dard deviationfor the determinatio n of1.0×10 -5 g /ml I - (n =11)was 2.8%.The results were satisfactory.

Ursolic acidandoleanolicacidinju jube andwildjujube were determined by HPLC.The HPLCsystemcon-sistedofBDS -C 18 ,mobilephasewithmethanol:water(90:10)mixture,(KH 2 PO 4 pH=3.0)detectedat210nm,flow rate 0.6ml /min and column temperatu re 25℃.Ursolic acid and oleanolic acid in different jujube cultivars and wild jujube.The content in wild jujube wa s higher than jujube;wild jujube kernel had no ursolic acid and oleanolic acid;Fupingdazao,JunzaoandYazaohadhi gherursolicacidandoleanolicacid contentsthanothercultivars;seve ralgradesof Fupingdazaoimpliedthattheconten tofursolicacidandoleanolicacidhadnorelativewithgrade.

Physiologicaleffectsofheatshock treatmentonsweetpepperstoenhanceitsresistancetochillinginjuryw ere studied.The results showed that the heat shock treatment could lower the respiration rate and the amount of ethylene released,reduce the accumulationo f alcohol,acetaldehyde and acetone,lightenthe chilling injury of memb rane,en-hance the peroxidase activity andca talase activity andreduce the phenylalanine ammonia lyase activity ofsweetpepper stored at low -temperature(0～1℃).Heat shock treatment of prestorage can enhance resistance to chilling i njury of sweet pepper,postpone the symptomo f chilling injury appearing andligh ten the degree of chilling injury.

The yellowing and shrinking of celery occurred because of the loss of chlo rophyll and water would lead to rapid fall of freshness quality of th e vegetable.Low temperature storag e obviously prevented celery from yellow-ing.Plasticfilmpackagingeffecti velyretardedthelossofwaterandsh rinking.Thecelerystillretainedf reshwithverylow yellowing rate andwater loss rate after storaged at2℃with plastic -film-bag packaging.

This paper studied preservation tec hnology of kinned pomelo valves comb ined with the used of preserving agent ,lowtemperation,simple controled atmosphere andrad iationtechnology.Firstly,Pomelo was kinnedand divid-ed.Then they are dipped in liquor of 0.15%potassium sorbate and 0.15%sod ium benzoate.Thirdly,they were membraned by using 0.6%CaCl 2 and 0.5%sodiumalginate.Then they were packed by paper cassette,radiated by Co 60 ,preserved at3～4℃.The skinned pomelo valve could be preserved well before 35days.

ThispaperstudiedontheeffectofMAPontheStoragephysiologyofsweetc herry.Theresultsshowedthatthe activityofLOXandCATdecreased,buttheactivityofPGandPODandthecon tentofMDAincreased.What’ s more,the thicker the filmis,the slower the in crease.

It is one of the most difficult proble ms in the field of food storage as to keep the fruits and vegetables in high quality as long as possible.This pap er studied on several common fruits a nd vegetables to find the effects of s torage conditions under differenttempera tures andhumidities.Theywereanalyzedfrommainly senses,weightloss es rateand lossesofVitaminC.Theeffectsofpackagesontheweightlosses ratewere alsodiscussed.Theresultsshowedt hattheloss rateofweightandVitaminCofallthe fruits andvegetables increaseddur ingthestoragedays.Itwas goodtoma intainthe fruits and vegetables in lowtempera tures and also the effect of humidity should be considered.This research provided basis for the improvement of refrigerators inthe storage of fruits andvegetables .

Quercetin(3,5,7,3’,4’-pentahydraoxy -flavone)wasoneofimportantconstituentsexistedinallkinds offruitsandvegetables.Asamember ofFlavonoids,Quercetinhadallkin dsofbio -functionsofFlavonoids,s uchasthe quenchingof 1 O 2 ,andscavengingoffreeradicals and antioxidant.Its bio -functions and newprogress ofits applications inmedical science,foodand chemical analysis were reviewedinthis paper.