Volume 23,Issue 6,2007 Table of Contents

1 Study on Liquid Fermentation of Nattokinase

LIANG Shu-wa , HUANG Xiao-man , XIA Feng-geng , PENG Zhong-jian , TAN Ying-chang

2007, 23(6):1-3.

[Abstract](118) [HTML](0) [PDF 243.21 K](317)

Abstract:
The effect of liquid fermentation on Nattokinase activity produced by Bacillus natto No.ZN-4 strain was studied. Results showed that the optimal culture conditions were 2% glucose, 1% peptone, 0.6% Na2HPO4, 0.1% NaH2PO4, 0.05% MgSO4, 0.02% CaCl2, pH 7.0, the inoculums size 3% and temperature 35 ℃. Under these conditions, the Nattokinase activities of the strain reached 1903 U/mL in shake-flask, 2210 U/mL for 50 L fermentation, and 1934 U/mL for 500 L fermentation, respectively.

2 Establishment of a Culture System for Yeast Cell Suspension (Sacharomyces cerevisiae) and Microbiotransformation of Coumarins

OU Qiao-ming , DING Lan

2007, 23(6):4-7.

[Abstract](58) [HTML](0) [PDF 5.86 M](414)

Abstract:
To get a better system for biotransformation and analysis of coumarins, cell suspension cultures of the yeast (Sacharomyces cerevisiae) were established. The best primary cultural density and the pH value of the system for preliminary transformation test of coumarins were determined by investigating the change of cell morphology, growth curve and the pH value of the cultures during a yeast cell growth cycle. Results showed that the best cultural density, temperature, shaking speed and the pH value were 8×106 /ml, 27±1 ℃, 110 r/min and 4.5~5.5, respectively. Besides, dark cultures were preferred. It was concluded that coumarins could be absorbed and transformed in the achieved yeast cell cultures.

3 Hydrolysis of Defatted Soybean Flakes by Complex Proteases

YAO Yu-jin , QIU Li-pin , CHEN Qiong

2007, 23(6):8-10.

[Abstract](107) [HTML](0) [PDF 8.49 M](400)

Abstract:
The taste components of the enzymtic hydrolysate of defatted soybean flakes by Alcalase and Flavorzyme were studied. After hydrolyzed by 1200 U/g Alcalase and 1000 U/g Flavorzyme for 45 h at 55 ℃, the amino nitrogen and total nitrogen contents in the hydolysate reached 0.34 g/100 g and 0.68 g/100 g, respectively. Besides, the ratio of amino acids to total nitrogen was 50% and the molecular weights of most peptides in hydrolysate were less than 1000 Da.

4 Growth Models and Control Measures of Bacillus cereus in Nutritional Broth and Wienerwurst

YI Shu-min , LI Yuan-zhao , ZHANG Pei-zheng , LU Xiao-feng , WANG Wei

2007, 23(6):11-14.

[Abstract](56) [HTML](0) [PDF 14.35 M](478)

Abstract:
This article mainly developed the mathematic models of Bacillus cereus growth in nutritional broth and Wienerwurst at 25℃ and 37 ℃. The growth characteristics of Bacillus cereus in the nutritional broth and its pollution in Wienerwurst production were also researched. In addition, some measures for controlling the Bacillus cereus in Wienerwurst were presented.

5 Study on the Bacteriostatic Action of Five Common Chinese Herbs

ZHONG Zhen-sheng , HUANG Jing-yi

2007, 23(6):15-16.

[Abstract](65) [HTML](0) [PDF 178.68 K](215)

Abstract:
Bacteriostatic effects of extracts of five common antibacterial Chinese herbs were studied here. Results showed that Taraxacum extracts by 50 ℃ water extraction had the same MIC values with 50% ethanol extraction of Taraxacum, which were 0.25 g/mL, 0.125 g/mL, 0.5 g/mL, respectively. And the potassium sorbate possessed the strongest antifungal activities with 0.1 g/mL, 0.1 g/mL and 0.8 g/mL.

6 Shrinkage Characteristics of Banana in Adsorption Drying under Low Temperature

XU Wei , DING Jing , ZHAO Yi , YANG Xiao-xi

2007, 23(6):17-19.

[Abstract](48) [HTML](0) [PDF 187.93 K](219)

Abstract:
The shrinkage characteristics of banana during its drying by absorption under low temperature were investigated here. The relationship between reduced volume and removed moisture was discussed and some definitions, including Volume Shrinkage Coefficient and Shrinkage Isotropy Ratio, were also introduced. Shrinkage was considered to be a factor of diffusion coefficient due to its influences on heat and mass transfer and the corresponding corrective diffusion coefficient was deduced.

7 Research on the mixed culture fermentation of Bifidobacterium Pullorum and Lactobacillus Acidophilus

LIAO Xiao-huan , YANG Ru-de

2007, 23(6):20-22.

[Abstract](55) [HTML](0) [PDF 7.13 M](366)

Abstract:
The mixed culture fermentation properties of Bifidobacterium Pullorum B171 and Lactobacillus Acidophilus M16 were studied. The major result was follows: The optimized mix culture fermentation conditions of B171 and M16 were: pH value of media was 7.0, temperature was 40 ℃. The process of mix culture fermentation was inoculating B171 first and inoculating M16 6 hours later. The terminal time was 11 h after mixed culture fermentation.

8 Study on the Shelf Life of Vacuum-packed Sausage

YUE Xiao-yu , WANG Zhao , LI De-shun , DU Jian-tao , YANG Wen-ling

2007, 23(6):23-24.

[Abstract](53) [HTML](0) [PDF 260.02 K](286)

Abstract:
Factors influencing the shelf life of vacuum-packed sausage were investigated and analyzed here. It was found that the key factors were the pollution and reproduction of microorganism. Some methods for prolonging the storage period and enhancing the factory management were suggested.

9 Study on Processing Technology of Infant Tooth Care Food

NING Yang , WU Wei-guo , ZHOU Lin

2007, 23(6):25-29.

[Abstract](56) [HTML](0) [PDF 255.00 K](298)

Abstract:
A tooth care clava for baby teeth growing or changing were made using flour, salt, barm, defatted milk powder and CaCO3 as main raw material. The best processing technology was obtained through orthogonal experiments and the quality of the product was also assessmented.

10 Study on Ultrasonic Assisted Extraction of Tanshinones Red Pigment from Salvia miltiorrhiza bunge

BI Xiao-ling , DENG Yun , Gary Chang , CAI Miao-yan , BEN Yan-hong , FAN Zhi-guo

2007, 23(6):30-34.

[Abstract](66) [HTML](0) [PDF 14.20 M](343)

Abstract:
Ultrasonic-assisted extraction (UAE) at room temperature was evaluated for the extraction of tanshinones red pigment from Salvia miltiorrhiza bunge. The extraction efficiency was analyzed using extraction rate and chroma value as indices. Results of single factor tests and orthogonal tests showed that the optimal particle size of tanshinones powder, ethanol content, liquid-solid ratio, extraction time and ultrasonic power of technologic parameters were 40 eyes, 85%, 10:1, 9min and 120 W, respectively. Compared with conventional extraction techniques, UAE was more effective with lower extraction time. These researches were helpful to the application of UAE and exploitation of the tanshinones red pigment.

11 Optimization of the Wall Material composition of Dihydromyricetin Microcapsule

HUANG Ji-hong , YAO Mao-jun

2007, 23(6):35-37.

[Abstract](73) [HTML](0) [PDF 3.39 M](330)

Abstract:
In this paper, arabic gum and maltodextrin were used as wall materials of dihydromyritin microcapsule and the composition of the wall materials was optimized by spry drying.The best ratio of dihydromyricetin to whole wall materials, the ratio of gum arabia and maltodextrin and the additive quantity of emulsifier were 15/85, 70/30, 0.5%, respectively.

12 Detection of Processed Chestnut Aging

JIANG yan , ZHAO Li-chao , XIE Zhi-feng

2007, 23(6):38-41.

[Abstract](44) [HTML](0) [PDF 8.41 M](350)

Abstract:
In this paper, several methods for detection of processed chestnut aging were studied. Results showed that some methods, including hardness, the centrifugal water quality, iodine absorbency and enzymatic hydrolysis, were suitable for aging detection of processed chestnut. Among them, the hardness method was the easiest but less of accurateness and the centrifugal water method was suitable for detecting the aging of amylase in processed chestnut. Iodine absorbency method could indirectly reflect the aging of samples and enzymatic hydrolysis method was somewhat complicated.

13 Preparation of a Red Jujube Lactic Acid Bacteria Drink

WANG Ting , GUO Feng , MAO Liang , DONG Sheng-li

2007, 23(6):42-44.

[Abstract](65) [HTML](0) [PDF 292.86 K](269)

Abstract:
In the current studies, a new lactic acid bacteria drink was produced using red jujube as raw material. The used stabilizer consisted of three compounds (0.2% xanthan, 0.1% acidity CMC and 0.1% pectin). Besides, the best ratio of red jujube to water, fermentation time, temperature, Lactic acid bacteria inoculum and additive quantity of sucrose were found to be 1:10，20 h , 40 ℃, 3% and 8% , respectively.

14 Extraction of Capsaicin by Cellulose Enzyme

GUO Qing-zhu , LIU Yu

2007, 23(6):45-47.

[Abstract](55) [HTML](0) [PDF 173.83 K](276)

Abstract:
The enzymolysis conditions of cellulose enzyme for extraction of Capsaicinoids, including the initial pH value of lytic enzyme solution, reaction time and temperature, were optimized here by orthogonal test. The optimized conditions were that the initial pH value was 5.4, temperature was 55 ℃, reaction time was 4 h and the quantities of enzyme was 2.5 mg per 1 g capsicum, the yield of capsaicin was 7.65 mg/g, which is improved by 33% compared to that by traditional method.

15 Extraction of Alkali-soluble Polysaccharides from Agrocybechg Fruit-body and its Effect on Superoxide Radical

QIN En-hua

2007, 23(6):48-50.

[Abstract](42) [HTML](0) [PDF 242.82 K](209)

Abstract:
In this paper, a water-soluble polysaccharides was extracted from Agrocybechg Fruit-body was studied and its elimination effect in vitro on the superoxide radicals O2 - was investigated. The results showed that the concentration of NaOH, extracting time and the ratio of the powder to the water were 0.77 mol/L, 2.71 h, 1:88.22，respectively, under which the extracting rate of the polysaccharide reached 2.950 %. Besides, the achieved water-soluble polysaccharide showed great elimination effect on O2- with the EC50 value being of 1.5 mg/ml.

16 Study on the Stability of Kelp Drink

CHEN Hong-bo , JIANG Hong-yi

2007, 23(6):51-52.

[Abstract](58) [HTML](0) [PDF 204.63 K](238)

Abstract:
The effect of several thickening agents on the stability of kelp drink was studied here. Results showed that agar and xanthan gum could stabilize the kelp drink. Mixed phosphate showed the highest impact on the stability of kelp drink, followed by xanthan gum, agar and kelp concentration. The optimal concentration of mixed phosphate, xanthan gum, agar and kelp drink were 0.012%, 0.15%, 0.15%, and 0.3%, respectively, under which the achieved product had nice color and good taste.

17 Application of Three-value Flavoring Theory in Preparation of Honey Flavor

CHEN Yu , GUO Yi-chun

2007, 23(6):53-54.

[Abstract](51) [HTML](0) [PDF 210.63 K](288)

Abstract:
A new formula for special-purpose honey flavor for tea drinks was optimized using three-value flavoring theory was studied. The component of it was as follows: 2% GLA:17%, 2% eitronellyl formate: 13%, 2% citronellol:11%, 2% Geranyl formate: 11%, 2% bingyisuan:12%, 2% Phenethyl butyrate:7%, 2% aldehyde C11 hendecanal:3%, 2% Ethyl Phenylacetate:6%, 10% vanillin:2%, 2% geranium oil: 2%, 10% ethyl vanillin:6%, propylene glycol:10%.

18 Problems in the Cantonese Curing Meat with Suggestions on Improvement

ZHAO Mou-ming , WU Yan-tao , SUN Wei-zheng

2007, 23(6):55-58.

[Abstract](118) [HTML](0) [PDF 231.31 K](337)

Abstract:
Cantonese curing meat is a kind of traditional meat products in our country, which faced a large challenge after the establishment of a new national standard on Chinese curing meat. In this paper, the problems in the processing technology, product quality, climate, and so on, were analyzed and some suggestions were made for its improvement.

19 Development of Antiviral Effect to HCV by RNAi

SHI Chuan , CAO Yi-cheng , DU Zheng-ping , ZHUO Min

2007, 23(6):59-62.

[Abstract](52) [HTML](0) [PDF 250.67 K](207)

Abstract:
The choronic liver disease caused by Hepatitis c virus infection seriously influenced the human health. However, there is no valid treatment. As an effective mechanism against viral infection, the RNAi showed promising application prospect in the anti- HCV field. In this paper, the researches of RNAi in inhibiting hepatitis c virus infection were summarized.

20 Advances in Research of Anaerobic Biodegradation of Chlorinated Aromatics in Environment

WU Yun-pu , WU Hai-zhen , ZHAO Ji-lun , WEI Chao-hai

2007, 23(6):63-66.

[Abstract](66) [HTML](0) [PDF 331.82 K](497)

Abstract:
The reductive-dechlorinating microorganism of chlorinated aromatic compounds and the biodegradation mechanisms of some chlorinated aromatics, such as chlorobenzenes, chlorophenols and chloronitrobenzenes naerobic, by anaerobic microorganisms were introduced. Besides, the developments of anaerobic biotreatment, aerobic-anaerobic biotreatment and anaerobic bioremediation were reviewed.

21 Application of Electronic Nose in Tobacco Analysis

WU Jin-ming , LI Min-jian , SHEN Guang-lin , ZHAO Mou-ming

2007, 23(6):67-69.

[Abstract](63) [HTML](0) [PDF 226.08 K](314)

Abstract:
The development, structure, principles and applications of electronic nose, especially the applications in tobacco analysis, are introduced here. Besides, some problems in tobacco analysis by electronic nose are pointed out and the application prospect of electronic nose in tobacco research area is mentioned.

22 Analysis and isolation of Flavors in Traditional Preserved Ham of West Hunan Province

CHEN Bo , LIU Cheng-guo

2007, 23(6):70-72.

[Abstract](75) [HTML](0) [PDF 2.19 M](356)

Abstract:
The characteristics of the traditional preserved ham of west Hunan province as well as the extraction and analysis methods of flavors in the preserved ham were introduced here. Especially, some suitable methods were adopted here to extract the flavors and measured their contents.

23 GC-MS identification of Volatile Constituents from Chinese Propolis Extractives by four Different Ways

WANG Xiao-ping , CHEN Yu-fen , LI Ya-ping , HE Li-ping , LIN Li , PAN Jian-guo , ZHENG Yao-long , LU Zhan-lie

2007, 23(6):73-77.

[Abstract](65) [HTML](0) [PDF 7.41 M](313)

Abstract:
Objective: To provide references for further study of Propolis. Methods: The volatile components extracted from Chinese Propolis by Soxhlet extraction method, Ultrasonic extraction method, Infusion extraction method and Steam-distilled extraction were comparatively analyzed by GC-MS. Results: The components of extractives by different ways were quite different. Conclusion: Soxhlet extraction method was preliminarily assessed as a convenient, effective and suitable extraction method for Propolis extraction.

24 Determination of Artificial Synthetic Pigments (Sunset Yellow and Amaranth) in Egg Roll by HPLC

CHEN Xiao-zhen , GUO Xin-dong , LUO Hai-ying , HUANG Jin-feng , WU Yu-luan , WANG Yong-hua

2007, 23(6):78-80.

[Abstract](73) [HTML](0) [PDF 13.19 M](304)

Abstract:
A method for determination of two artificial synthetic pigments in egg roll (Sunset Yellow and Amaranth) by HPLC was established. the pigments in egg roll After purified was extracted by polyamide, dissolved in water, filtrated and then analyzed by HPLC with a ODS C18 column and the elution of methanol and ammonium acetate (0.02 mol/L). The detection limits, recovery and precision were 0.5 mg/kg, 71.5%~81.4%, and 1.5%~5.9%, respectively.

25 Measure of Saponification Value of Sugarcane Wax

WANG Li-jun , GUO Hai-rong , CHEN Gan-lin , WU Xiao-yun , TANG Li

2007, 23(6):81-83.

[Abstract](65) [HTML](0) [PDF 244.75 K](328)

Abstract:
Three methods for measure of saponification value of cane wax, including the National standard method, the conductometric titrimetry and the pH value titrimetry, were investigated here. Besides, the operating conditions of the conductimetric titrimetry and the pH value titrimetry were mainly discussed. It was found that Using the conductimetric titrimetry or the pH value titrimetry could effectively avoided the influence of the color of cane wax and the corresponding measuring results were accurate with a good relativity.

26 Measure of Sodium Saccharin in Preserved Fruits by Ion Selectivity Electrode

WANG Yan-er , XU Jie-ling , ZHENG Jie-hong , MO Ling-bin , CHEN Yu

2007, 23(6):84-85.

[Abstract](56) [HTML](0) [PDF 3.28 M](312)

Abstract:
In this paper, the measure of sodium saccharin in preserved fruits by ion selectivity electrode was researched. The result showed the range of sodium saccharin content in the preserved fruits was determined as 0.0~10.0 mg/ml. The linear recursive equation was obtained as follows: y=-5.2087-0.0247x. In this equation, y stood for the negative logarithm number of sodium saccharin concentration, x stood for balance voltage and r was found to be 0.99656.

27 Application of HACCP to Yogurt Production in the Little Dairy Factory

YIN Bo-xing , HUANG Ya-dong

2007, 23(6):86-88.

[Abstract](57) [HTML](0) [PDF 323.85 K](278)

Abstract:
Combing the middle and little dairy factory’s characteristic, HACCP has been used to the yogurt production for assuring the quality safety. The effect is obvious. The dissertations take solidifying yogurt for example to particularize it.

28 Feasibility Analysis of Establishment and Application of the HACCP System in the Raw-fresh Areas of Supermarkets

LI Jin-yu

2007, 23(6):89-91.

[Abstract](63) [HTML](0) [PDF 315.83 K](245)

Abstract:
Nowadays, supermarkets play important roles in our life as they have become main food purchase channel and the qualities of food sold here greatly affect our health. HACCP system has been accepted as the best way to ensure the food’s safety and prevent the illness cause by food. Here, the feasibility of establishment and application of the HACCP system in raw-fresh areas of supermarkets was analyzed to well control the food quality.

29 Application and Development of the Humidcool Technology in Preservation of Fruits and Vegetables

HAN Yao-ming , ZHENG Zhi-yong , FU Ai-hua

2007, 23(6):92-94.

[Abstract](93) [HTML](0) [PDF 207.32 K](268)

Abstract:
Humidcool technology is a new preservation technology, which provides a high humidity and low temperature environment for precooling and refrigerated transport of fruit and vegetable. Using this technology can improve the quality of fruit and vegetable, reduced refrigerator run expenses and balanced the power grid load. Therefore, there is a promising prospect for the application of the homidcool technology. In this paper, the application and prospect of the humidcool technology were mainly introduced.

30 Application of Membrane Separation for Cleaner Production in Food Industry

LIU Sheng-guo , LI Xu-min

2007, 23(6):95-97.

[Abstract](78) [HTML](0) [PDF 229.57 K](225)

Abstract:
The application of membrane separation for cleaner production in food industry is summarized here. Some key strong points of this method in food industry, such as saving water, decreasing environmental pollution and improving product quality, were reviewed with emphasis.

31 Application of Case Teaching in Modern Food Logistics

LIAO Ming-xing , LIN Chao-peng , ZHU Ding-he

2007, 23(6):98-100.

[Abstract](94) [HTML](0) [PDF 195.22 K](232)

Abstract:
To improve the teaching of the Modern Food Logistics, a course with high specialty, comprehensiveness and practical feature setting for undergraduates, the application of case teaching approaches were discussed. It was found that using case teaching in this course can motivate the appetency of students for self-control study, enhance their research interest, develop their creativity and encourage them to cooperate with each other. Thus, a harmonious model for teaching will be achieved.

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Volume 23,Issue 6,2007 Table of Contents