Abstract:Objective: To study the purification process of galangin in Alpinia officinarum Hance with macroporous adsorptive resin. Methods: The static adsorption ratio and elution ratio were used to evaluate the adsorption performance of the tested resins for the separation and purification of galangin. Results: Resin HPD-600 showed good separation performance and was selected to purify galangin in Alpinia officinarum Hance. With this resin, the static adsorption ratio of galangin was 91.8% and the desorption ratio of galangin was 85.36%. Conclusion: The purity of the product was up to 92.4%, while it was just 59.4% before purification. This adoption of macroporous adsorption resin to adsorb and purify galangin in Alpinia officinarum Hance was feasible.

Abstract:Yeast-like strain XYE-7 for xylanase production was isolated from soil. The best carbon sources and nitrogen sources for the fermentation were as follows: 0.5% xylan, 0.5% (NH4)SO4, 0.2% barmene and 0.1% KH2PO4. The optimal initial pH value, culture temperature and fermentation time were 2.0, 35 ℃ and 80 h, respectively.

Abstract:Using tapioca starch as material, the influence of amylase and ultrasonic wave on the formation of resistant starch was explored in this study. Results showed that, for the preparation of resistant starch, the optimal concentration of tapioca starch, thermostable α-amylase dosage (3U/mL), pullulanase dosage (22.5NPUN/mL) and cooling-heating cycles is 5%, 10mL, 30mL and two times, under which the yield of RS available was up to 14.52%. When the frequency of ultrasonic wave was 25 kHz and the treatment time was 120s, the highest content of resistant starch content was achieved as 19.19%.

Abstract:Through static adsorption and desorption as well as dynamic adsorption and desorption, the sorption and desorption properties of macroporous resin including AB-8、S-8、NKA、NKA-Ⅱ、D4020、D201、XDA-1 and X-5 for licorice flavonoids were studied to gain better understanding of the separation characteristics of these resins. The results showed XDA-1 resin was preferable for separating licorice flavonoids with the dynamic adsorption and desorption ratio being 92.18% and 83.73%, respectively.

Abstract:The color and cloud stability of cloudy peach juice could be improved when it was made by heating the puree to above 92℃ during 80s. The color of juice was affected by the heating temperature of the puree. Though Vc in the puree lost more when being heated to 92℃ or 95℃, the total phenols in the juice lost less compared with the control and juices had good color stability. The browning occurring in crushing was mainly enzymatic browning, but non-enzymatic browning would occur when heating temperature was above 99℃.The cloud stability was affected mainly by the size of particles in the juice, the viscosity of the juice. The heating treatment of increased temperature could improve the viscosity of juices by releasing more pectin from the puree to juice and avoiding the depolymerizing of the pectin caused by PG, and the size of particles in the juice was also reduced by the heating treatment.

Abstract:In order to obtain high purity nattokinase from the fermentative broth of Bacillus subtilis, some separation and purification techniques were explored. The optimized separation and purification process includes the following steps: first removing cells by centrifugation, then removing the impurity protein by 30% ammonium sulfate, precipitating the crude extracts of nattokinase by 65% ammonium sulfate and finally purifying the crude extracts by DEAE-Sepharose fast flow ion-exchange chromatography, CM-Sepharose fast flow ion exchange chromatography and Phenyl-Sepharose Fast Flow chromatography, respectively. Besides, the fibrinolytic activity of the nattokinase was measured by means of fibrin plate method. The purification factor and activity recovery of the nattokinase are 32.2% and 13.2%, respectively. The above-mentioned processes can serve as an efficient way to prepare pure nattokinase with high yield especially for lab scale.

Abstract:A mutant Bacillus subtilis Tc142 producing uridine was obtained by DES and subsequent UV mutagenesis using wild type Bacillus subtilis TJ174 as the parent strain. The mutant Tc142 has been marked with 2 TUr、6 AUr and UP, using which, uridine content in the fermentive liquor at 36℃ after 72 h reached 3.34g/L.

Abstract:With the development of the nutriology, people’s recognition about fatty acid increases unceasingly. The components and the ratios of the fatty acids determine the nutritive value and health effects of the edible oil. The component and content of fatty acids in fermented soybean, flaxseed, and cottonseed were analyzed by GC-MS. Especially, the essential fatty acid was emphasized.

Abstract:Objective: To study the anti-tumor activity and immunomodulating effects of polysaccharide from Gracilaria tenuistipitata in vitro. Method: The S-180 cell and spleen lymphocyte were cultured in vitro with different dosage of two polysaccharides (GTHSP and GTLSP) separated via ion-exchange and tested by MTT method. Result: High sulfate-containing polysaccharide GTHSP could markedly induce proliferation of spleen lymphocyte (P<0.01), while no such effect was found with low sulfate-containing polysaccharide GTLSP. Additionally, none of the two samples showed inhibition effect on the growth of S-180 cell. Conclusion: Neither of the tested polysaccharides had anti-tumor activity. It was also confirmed that the immunomodulaiting effect was related with the content of SO42- in sulfated polysaccharides and the polysaccharide GTHSP with high SO42- content showed immunomodulaiting effect.

Abstract:The conditions of the immobilized lipase using sodium alginate as carrier were studied. First, sodium alginate solution (dissolved with hot distilled water) and 500 mg lipase solution (dissolved with buffer solution (pH=6)) were mixed and the obtained mixture was dropped into 1% aseptic CaCl2 solution using an injector. After immobilized for 1h with shaking, filtration, washing and drying, the round immobilized lipase was finally obtained with good thermal stability. The residue activities of the immobilized lipase and free lipase after incubated at 60℃ for 1.5h were 70% and 18%, respectively. Moreover, the immobilized lipase had good operational stability, which could be repeatedly used for 10 times and the relative activity of the lipase was as high as 95%.

Abstract:Before the extraction of soybean oligosaccharides from defatted soybean meal under the optimal conditions (the pH value, extracting time and extracting temperature being of 11, 60min and 55℃, respectively), microwave and cellulose were used to pre-treat the defatted soybean meal. The results show that pretreatment of the material with microwave can decrease the extraction rate, while cellulose pretreatment can improve the extraction rate.

Abstract:The best condition of ethanol extraction of Magnolol from drug" herbal medicine of promoted growth" assisted by ultrasonic wave was studied in this paper. The orthogonal design showed that the best ultrasound time, temperature, ethanol concentration and solid-liquid ratio were 60 min( three times and 20 min per time), 35℃, 65% and 1:10, respectively. Moreover, ethanol concentration was shown to be the most important influential factor among the investigated factors.

Abstract:The paper studied the extraction technology of isoflavones from the defatted soybean meal that was pre-treated by microwave. Through the orthogonal experiment (L9 (34)), the optimal microwave treatment time, alcohol concentration in the alcohol aqueous solution, the ratio of solvent to the defatted soybean, temperature and the extraction time were 15s, 65%, 1/15, 45min and 50℃, respectively, under which the extracting rate was 0.78%. The microwave treatment can enhance the extracting rate of isoflavones from soybean.

Abstract:In this paper, the extraction technology of saponin in momordica chrantia L. and methods for measuring saponin were studied. The quantitative analysis of saponin extracted from momordica charantia L was made by spectrophotometry using the Ginsenoside Rg1 standard as reference. Several influential factors in the extraction of spoin from momordica chrantia L, including solid-liquid ratio, temperature, mass fraction of alcohol, time, were investigated and optimized by means of orthogonal rotational combination design. The results indicated that the effects of factors on the extraction were in the order of extraction time>solid-liquid ratio>mass fraction of alcohol >temperature. The frequency analysis showed that the optimal solid-liquid ratio, temperature, mass fraction of alcohol and extraction time were 10.190~11.016, 68.80~72.33℃, 71.32~74.32% and 13.484~19.396h, respectively, under which the extraction rate of saponin was above 2.18%. Additionally, the mathematic model was well established to estimate the extraction rate of saponin from momordica charantia L. within the investigated range. From a practical viewpoint, Solid-liquid ratio, temperature, mass fraction of alcohol and extraction time was considered to be 1:10, 70℃, 70% and 12h, respectively, which were close to both the practical production and the theoretical values.

Abstract:In this paper, isolation and purification of tea polyphenols from tea dust, waste tea branches and leaves were systematically studied. Firstly, several key factors in water extraction of tea polyphenols was investigated and the most suitable ratio of tea leaves to water (g/ml), extraction temperature and extraction times were 1: 25, 95℃, 3 times (each time for 30min), respectively. Then, various precipitators were tried to purify the achieved crude tea polyphenols and ZnSO4 was shown to be the best one. Using Zn2+ as precipitator, the optimal precipitator additive dosage and pH value (regulated with NH4HCO3) were 5~6% and 6.4-6.8, respectively. Furthermore, the purified tea polyphenols was dissolved in sulfuric acid and extracted with ethyl acetate. The collected solution was evaporated and dried to give the final product. The total extraction ratio of tea polyphenols was above 13％.

Abstract:The application of Wittig and Wittig-Horner Reactions in synthesis of Resveratrol has been researched. It was found that Wittig-Horner Reaction has evident superiority in forming double bond of Resveratrol due to its mild reaction conditions, simple manipulation, high purity and yield of the products.

Abstract:The effects of hot-air drying, microwave drying and vacuum freeze-drying on the quality of instant rice, such as the time of rehydration, rehydrayion rate, Iodine-blue value, enzymolysis rate and absorbency of rice water, were researched. The quality of instant rice produced by vacuum freeze-drying was shown to be the best among the three methods used, with which the rehydrate time and the rehydration rate were only 5.0min and up to 3.50, respectively. Additional, when vacuum freeze-drying was accepted as drying method, the other indexes are also better that those using other methods.

Abstract:Enzymatic hydrolysis of soybean protein isolates and debittering of hydrolysate were studied. Neutral protesse ASI.398 was shown to be the best biocatalyst for the hydrolysis of soybean protein isolates and debittering of hydrolysate. For the hydrolysis reaction, the optimal pH value, temperature, substrate concentration, enzyme dosage and reaction time were 7.0, 50℃, 5%, 8%, and 6h, respectively. For the debittering reaction, the best activated carbon,β-cyclodextrin and citric acid were: 1%, 0.8% and 0.08%, respectively.

Abstract:This paper studied several influential factors in the extraction of almond separated protein using sodium hydroxide (NaOH) as extracting agent. The optimal temperature, solid-liquid ratio, pH value and extraction time were shown to be 40 ℃, 1:30, 10 and 60 min, respectively, under which the extraction ratio was up to 74.80%.

Abstract:The ethanol extraction of blueberry pigment from blueberry was studied in this paper. The results showed that the optimal ethanol concentration, extraction time, extraction temperature, pH value and the ratio of solid to liquid were 80%, 30 min, 30℃, 2 and 1: 10, respectively, under which the yield of the extracted pigment achieved 92.4%.

Abstract:Using good quality and fresh carrot as raw materials, this paper studied the processing technology of low-sugar preserved carrot and determined the optimal technological conditions. It was found that the new low-sugar preserved carrot not only was good in color, aroma and flavor, but also has fine taste, beautiful appearance and rich nutrients.

Abstract:This paper discusses the technology of low sugar preserved watermelon using the fresh watermelon as the raw materials. The results showed that the hardening effect is better by treated with 0.3% sodium sulfite for 5 h. Microwave or vacuum was adopted as the best process for sugar osmosis of the Low-sugar preserved watermelon and the optimal formula of technology is as follows: sugar is 30%; the starch syrup is 40 %; the tagatose is 0.02%; the citric acid is 0.2%; the drying temperature is 60℃ and the time is 16~20h.

Abstract:The extraction and purification of red pigment from rose was studied. the optimal ethanol extraction conditions were as follows: extraction time was 3h; the extraction temperature was 70℃; and the ratio of rose to 70% ethanol was 1:10. The obtained original extracts were then purified with DA 101 Macroporous Resin. Results showed that the color value of purified extracts was 8 times higher than that of original extracts.

Abstract:The preparation of orange vinegar using vinegar, orange juice, sugar and honey as main materials was studied .The best formula for the drink, which was determined by orthogonal experiment, were as follows: 6% vinegar, 20% orange juice, 2% sugar and 3% honey. The achieved product had nice flavor and healthy beneficial functions.

Abstract:The decoloring effects of 4 colophonies on pumpkin pectin were discussed and the optimal decoloring conditions were also determined. the most suitable colophony, decoloring temperature, shaking rate and time were（201×7）×D900, 20℃,7r/min, and 14h, respectively.

Abstract:This paper studied the hazard analyses and quality control in the production of jumping chocolate according to HACCP system. Four critical control points (the acceptance of the raw material and complementary material, oil melting, delicate grind and filtering), and two special processes (moisture control and fineness control) were established. Moreover, corresponding monitor program and rectification strategies were also made to improve the efficiency of jumping chocolate production.

Abstract:This article summarized the present situation, the existing problem and the suggestions on the green food standard system of China. The green food has considerable development under the existing standard system in our country, but it is also facing serious challenge. Poisonous and harmful remnant standard in green food is lower than the international standard and the existing standard system is imperfect. Announcement and implementation need to strengthen. The management requires realizing standardization. In order to adapt Japan "definitely to tabulate the system" and European Union "the green barrier", green food standard in our country should strengthen the basic research, the standard making, the management, announcement and implementation to realize internationalization in order to enhance the competitive ability of green food in our country.

Abstract:The formation of acrylamide in food is influenced mainly by the content of reducing sugars or asparagine in materials and the processing temperature. Acrylamid content in materials decreases as the reducing sugars or asparagine decrease, and it decreases dramatically by lowering the temperature. This paper reviews the research advances on the methods for reducing acrylamide in high-temperature processed foods.

Abstract:Onion is a universal vegetable of allium sativum with high nutritional and medicinal value. It was pungent in taste due to containing many kinds of sulfur compounds. In this paper, simultaneous distillation and extraction and solid-phase microextraction combined with GC-MS were used to analyze the volatile flavor of onion. The solid-phase microextraction conditions were further optimized by carefully selection of the fibers, the extraction time and the desorption time. The results showed that there were 52 compounds in onions. Among them, mercaptan and sulfide compounds mainly contributed to the volatile flavour of onions.

Abstract:Thermogravimetric (TG) and Differential Scanning Calorimeter (DSC) were used to determine the thermal property of resistant starch Fibersol 2 in this paper. The TG curve indicated that this kind of resistant starch began to decompose at 293.85℃. The fastest decomposition rate was achieved at 312.37℃ and the decomposition ended at 330.89℃. The DSC curve showed that besides two small endothermic peaks at about 204.23℃ and 225.48℃, one big endothermic peak appeared at about 24.36℃, and the peak temperature of transformation was about 98.54℃ with transformation enthalpy being 179.1 J/g, which indicated that the structure of the tested sample was mainly of branch-chain crystal.

Abstract:Under acidic conditions, fructose can be dehydrated to 5-hydroxymethylfurfural. The UV-spectrometry analysis showed that the dehydration product had maximum absorption at 285nm. The linear range with this method is 0~34g/ml and the regress formula is: y=0.0322x+0.0128 (R=0.9987). The analysis using this method also showed that the recovery ratio could reach 99%.

Abstract:High performance liquid chromatography (HPLC) was used to determinate the content of artificial synthetic colorsin coating tablet of a healthful food, including tartrazine, indigo carmine and allure red. After purified by polyamide, the samples were assayed by HPLC on a Lichrospher C18 column using a Dual Absorbance Detector. The mobile phase was a mixture of methanol and ammonium acetate (pH 4.0, 0.02 mol/l), with a liner gradient of: methanol from 20% to 35% in 5 min, continuing to increase methanol content in the mobile phase from 35% to 98% in 7 min, and then maintaining for 6 min in 98%. The flow rate was 1 ml/min and solo-wavelength was set at UV 254 nm. The optimal multi-wavelength for Tartrazine, Indigo Carmine and Allure red were 428 nm, 610 nm and 500 nm, respectively. Results also showed that the linearity range, recovery range, relative standard deviation and the detection limit were 0~100 μg/ml, 91.3%~103.1%, 2.11%~5.63%, and 2 ng ~11 ng, respectively.

Abstract:There is a close correlation between the dielectric properties and the freshness of food materials within suitable frequency range and thus the dielectric properties can be used to evaluate the quality of the foods. The purpose is to acquire the correlation of dielectric properties and moisture content for the automatic and nondestructive monitoring of agricultural products．

Abstract:The extraction, separation and purification, Characterization and the bioactivity of polysaccharide were reviewed in this paper. As polysaccharides possess lots of bioactivities, such as hypoglycemic activity, antilipemic function, antioxidation, anti-ageing efficiency, immune regulation, untitumor, and so on, development of functional foods containing polysaccharides has a promising prospect.

Abstract:The gel properties of surimi are an important factor for evaluating the character of surimi products. How to improve the gel properties in surimi processing is a research issue nowadays. The influential factors of gel properties in surimi processing were analyzed and the methods to improve the gel properties were also mentioned in this article.

Abstract:At present, the key technology for preparation of probiotic fermented dairy products concerns the improvement of the viability of probiotic in it. According to the physiology characteristics of probiotics and the advances in the development of probiotic fermented products at home and abroad, the effect of factors such as stains, relationship between strains, nutritional medium, possessing technology, oxygen and redox potential, on the probiotics activity in fermented milk were investigated and discussed in the paper. Moreover，the corresponding strategies to improve the activity of the cells were put forward, which could provide scientific evidence for further development of probiotic fermented milk products.