The chemical processes of Maillard reaction was narrated, Based on it, severak amino acids were respectively reacted with glucose at different temperature and time with different pH, and with or without additives etc. Consequently, nine kinds of new perfumes were synthesized. An important problem of how to apply the Maillard reaction in the field of food and tobacco for the further development of perfumes was put forward.

A new mechanism for Maillard reaction (direct dehydrations from cyclic forms of the Amadori products) proposed by Yaylayan was introduced, which expounded the origin of different heterocyclic and polymeric compounds produced during the course of the reaction.

Defatted Soya-bean Cake that was highly denaturated was incubated in different pH. Its nitrogen solubility index increased as pH increased from 7 to 12. Nitrogen solubility Index. recovery of protein and amount of acid- solubility peptide were determinated by incubation under different As 1. 398 subtilisin concentration for different time at pH 7. 5, 40℃. It was found that low concentration of As 1. 398 subtilisin and long incubating time were much more efficient on hydrolysis of defated soya-bean cake. The optima of As 1. 398 subtilisin concentration and incubating time were 250 U/ml, 3 hours respectively. Further experiments showed that hydrolysis degree of As 1. 3.98 subtilisin to defated soya-bean cake was lower than that of 166 subtilisin and the rate of hydrolysis of As 1. 398 subtilisin was slower than that of 166 subtilisin.

According to Fick’s Law, physical and chemical properties of hawthorn extract under different thickness of hawthorn piece, extraction time and temperature with different treatment were studied. The best extract condition were obtained: the thickness of hawthorn piece was 2 mm, extraction time and temperature were 10 h and 40 C respectively.

 The Stability of Crocin was Studied Systematically . The results showed that the Crocin would be stable even in the unfit medium. when the Stabilizer EDTA-Na2 was added. The application of Crocin was extended and its using value was improved.

Back-propagation model which is one of the typical neural network models was applied to establish the computer expert system for grading the beer on the basis of some physical and chemical properties. The results of classification was consistent with the taste.

The influence of raw materials and process index on instant noodle was discussed and the suitable process condition was put forward.

The experiment of imitating process was tarried out, Superoxide value and acid value were measured and analysed respectively for preventing or eliminating oil deterioration.

 The experiment of mineralizing, megnetizing and cleaning for white spirit oxpounded that the microelements and the amount of soluble oxygen increased while the poisonous impurity decreased the flavour was mellow and the fragrance was harmonious.

Imitation grape is a kind of interesting food . It was made mainly from kelacid salt and calcium salt and had the structure of natural grape by means of grade separation etc. It resemble the natural grade in colour、 smell、 taste and shape, and had the characterisitics of low caloricity and no spitting peel. The shelf life was one month at normal temperature and six months at cold storage.

Qualitative determination of ten cations of liquid and sediment in yellow rice wine suggested that only Fe3+ and Fe2+ were related to the instability of Yellow rice wine. The content of protein , polysaccharide, Fe3+ Fe2+ and tannin which were connected with instability was guantativaly determined. The proteins and their molecular weights in liquid and sediment were also isolated and tested respectively. The experimental result indicated that protein and polysaccharide were components of sediment.

 The quantitative differences of protein, amino acids, soluble sugars, vitamins and mineral elements were com-pared between juice and peel from four citrus cultivars. The results show that the most of these nurtients in peel are significantly higer than those in juice. From the trials of different simplyfied conservation methods for peel, the most efficient conservation can be achieved by blanching with preservatives or adding 20g/kgCaO.

 Oxalic acid and citric acid in fruits were determinated by ion chromatography. The conditions of the determination were discussed. Ther were good reproducible and rectilinear relationship. Good recoveries were obtained with use of the method for oxalic acid and citric acid determination in several fruits.