Volume 26,Issue 1,2010 Table of Contents

1 Promotion and Development of Food Safety in Guangdong Province

LI Jin-sheng , ZHANG Xia , LI Lin

2010, 26(1):1-4.

[Abstract](83) [HTML](0) [PDF 306.11 K](248)

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Food industry is one of the three traditional pillar industries in Guangdong Province. As a result, food safety is an important factor influencing the society stability and the sustainable development of this province. In this paper, the situation and problems of food safety in Guangdong Province were analyzed in detail and suggestions were made to cope with these problems from four aspects of food safety in this province

2 Application of Metabolic Flux Analysis for Screening of L-Histidine-Producing Strains

DU Jian-tao , WEI Wei , XU Qing-yang , XIE Xi-xian , CHEN Ning

2010, 26(1):5-8.

[Abstract](105) [HTML](0) [PDF 10.17 M](426)

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According to the theory of metabolic flux analysis, TL1106(5-MTr,SGr,5-FTr,8-AGr,6-MPr,2-TAr, Hisase-) was obtained by diethyl sulfate (DES) mutagenesis derived from the original strain Corynebacterium glutamicum TQ2223 (Phe-,Tyr-,8-AGr,SGr,CINr). TL1106 can produce 6.0 g/L of L-Histidine in 10% glucose medium which was 2.5 times higher than that byTQ2223. Accordingly, the metabolic flux of C.glutamicum TQ2223 and its mutants TL1106 was determined, compared and analyzed in L-Histidine synthesis. Therefore, the great change of metabolic flux distribution might be caused by the introduction of genetic markers, which was useful in L-Histidine synthesis.

3 The Surface Display of Lipase on a Pastoris pichia and Analysis of Fermention Process

ZHANG Xi , HAN Shuang-Yan , SU Guo-dong , ZHEG Sui-ping , LIN Ying

2010, 26(1):9-13.

[Abstract](71) [HTML](0) [PDF 17.39 M](349)

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In this research, the activities of enzyme displaying on the surface of pastoris pichia and enzyme in the fermentation supernatant of two recombinant displaying yeast were studied, which were based on two surface yeast display systems with the flocculation functional domain of FLO1p and α-agglutinin functional domain respectively. In the process of displaying the lipase on the yeast cell surface, some secreted lipases were found in supernatants. With the identification of active lipase, the glycosylation assay and the mounts increase of foreign protein, the reason that interest lipase were secreted into the supernatant to the great extent was resulted from unstable non-covalence bond between the flocculation functional domain of Flo1p and mannose in the cell wall. The study provided theoretical guide for efficient display of lipase on a pastoris pichia and improve the catalytic activity of displaying enzymes.

4 A Laser Light Scattering Study of Transglutaminase-induced Cross-linking Reaction

LIU Fu , WANG Chang-sheng , TANG Chuan-he

2010, 26(1):14-17.

[Abstract](96) [HTML](0) [PDF 10.64 M](324)

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The in situ cross-linking reaction of β-lactoglobulin (β-LG) induced by microbial transglutaminase (MTGase) was investigated using size-exclusion chromatography (SEC) combined with multi-angle laser light scattering (MALLS). The results indicated that, in the presence of 20 mM dithiothreitol (DTT), the MTGase treatment up to about 11 h gradually resulted in the formation of biopolymers or oligomers with higher molecular weight (MW), and the transformation of dimeric form of β-LG to its monomeric form. This transformation was also observed in the absence of DTT. These data suggested that MTGase treatment could be utilized as a potential technique to modulate the thermal stability of many globular proteins.

5 Study on the Compositions of Squid Liver Oil and its Antioxidation Effect in Vitro

LIU An-jun , ZHU Xiao-fang , ZHENG Jie , SHI Qing

2010, 26(1):18-21.

[Abstract](124) [HTML](0) [PDF 11.70 M](350)

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In this study, squid liver oil was extracted by water and amount of water in the extraction was determined. The fatty acids of the oil were analyzed by gas chromatography-mass spectrometry. And its antioxidation effect in vitro was also determined, including DPPH free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging capabilities and inhibition effect on lipid peroxidation. Besides, thin-layer analysis and full wavelength scanning analysis showed that the extracted crud squid liver oil contained astaxanthin. It provided a theoretical basis for the application of squid liver in food, medicines and feed.

6 Effects of Temperature on the Characteristics of Traditional Fish Sauce in Latter Fermentation

CHAO Dai-xiu , ZENG Qing-xiao , HUANG Zi-yan

2010, 26(1):22-27.

[Abstract](98) [HTML](0) [PDF 19.59 M](361)

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The accelerated ripeness of traditional fish sauce in latter fermentation by control of temperature was studied. Changes in total soluble nitrogen (TSN), amino-acid nitrogen (AA-N), total volatile base nitrogen (TVB-N), pH value, viable bacterial count, color aberration of fish sauce were observed. Changes in odor of fish sauce were analyzed by the sensory evaluation and head space-GC-MS analysis (HS-GCMS). The results suggested that TSN, AA-N increased in the accelerated ripeness with the increasing of temperature and time. However, pH value, viable bacterial count and TVB-N showed few changes. The odor of fish sauce was improved by quantitative descriptive analysis (QDA) test after holding temperature processing. HS-GC-MS showed that, after 8 d temperature-incubation process at 60 ℃, the contents of volatile fatty acids, 2-methylpropanal, 2-methylbutanal, and dimethyltrisulfide increased. And the volatile compounds and contents in accelerated fish sauce by 2- year fermentation reached the same levels in fish sauce by 3-year fermentation.

7 Production and Characterization of an Acid Proteases from Rhizopus oryzae

LI Li , ZHONG Xiao-min

2010, 26(1):28-33.

[Abstract](119) [HTML](0) [PDF 19.14 M](482)

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The culture condition for maximum yield of an acid protease from Rhizopus oryzae and Rhizopus oligosporus and the properties of the protease were studied in this research. The results showed that the optimum conditions for maximum production of acid protease from Rhizopus oryzae grown on wheat bran were water content of 57%~59%, pH of 2.5~3.0, fermentation temperature of 28~31 ℃ and time of 36 h. The best pH value and temperature of the achieved protease were 4.0~6.0 and 50 ℃, respectively. The protease showed high pH stability within 3.0~6.0 and poor thermo-stability, which might lose its activity when incubated at 50 ℃ for 30 min. The optimum conditions for maximum production of acid protease from Rhizopus oligosporus grown on wheat bran were water content of 52%~55%, pH value of 2.5~3.0, fermentation temperature of 31 ℃ for 48 h or fermentation temperature of 35 ℃ for 36 h. The highest activity of the protease from Rhizopus oligosporus was obtained pH3.0 or pH6.0, and temperature of 55~60 ℃. It showed high pH stability at 4.0~6.0, but lower thermal stability at 50 ℃. It was found that nearly 90% of the protease activity was lost when incubated at 50 ℃ for 30 min.

8 Optimization of Fermentation Medium for γ-Aminobutyric Acid Production by Lactobacillus brevis

FENG Yu , GAO Nian-fa , ZHANG Ying , PAN Chao-qiang , SONG Lei

2010, 26(1):34-37.

[Abstract](100) [HTML](0) [PDF 2.98 M](298)

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Gamma-aminobutyric acid (GABA) has many physiological functions and is a major inhibitory neurotransmitter in mammalian nervous systems. Fermentation medium for GABA production, based on MRS medium, was optimized using single factor test, orthogonal design and Response Surface analysis method. The best carbon source and nitrogen source were determined as glucose and the mixture of soybean and corn steep liquor, respectively. Under the optimum conditions, the content of GABA in optimum fermentation medium reached 27.12 g/L, which was 93.30% higher than that of original fermentation medium (14.03 g/L).

9 Effect of Buckwheat Peptides on Dough Rheological Properties

LI Jin , ZHANG Guo-quan

2010, 26(1):38-42.

[Abstract](94) [HTML](0) [PDF 252.75 K](245)

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Buckwheat peptides were achieved by hydrolysis and added to strong gluten and weak gluten flour to explore its effect on dough rheological properties. The results showed that the higher buckwheat peptide powder content, the lower water absorption rate. However, further increase in the buckwheat peptide above 8% showed little effect on increase of water absorption rate. During the increase of buckwheat peptide content, gluten content showed an increase and then decrease tendency; dough forming time and stability time decreased first and then rose; weakening level increased; and evaluation value also increased. As to extenograph properties, increase of the buckwheat peptide powder content improved the extensibility, the extension resistance, and the extension energy. So buckwheat protein or buckwheat peptide had a positive effect on farinograph and extenograph properties.

10 Inhibitory Effect of SEA on S180 Growing in C57BL/6 Mouse and Analysis of the Tumor Necrosis Factor

CHEN Zi-hui , SUN Jia-lin , ZHANG Yun , WANG Xue , FENG Yan-min , ZHANG Hong-na

2010, 26(1):43-45.

[Abstract](92) [HTML](0) [PDF 340.91 K](268)

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This experiment studies the anti-tumor effect of the staphylococcal enterotoxin A on S180 solid tumor in C57BL/6 mouse modle and detect the anti-tumor rate and the spleen index. And the TNF-α content in the spleen and blood serum was also studied through ELISA and immunohistochemistry. S180 cells was injected to the oxter of the C57BL/6 to build up the solid tumor mouse model, then physiologic saline (control) and SEA (test) were intraperitoneally injected to these mouse every two days. Nine days later, the mousse were dissected to detect anti-tumor rate, spleen index and TNF-α .It was found that the weights of solid tumor in the test group (0.52±0.10 g) were lighter than the control group (1.02±0.11 g) (p<0.05). The spleen indexes of the two groups were15.9 and 4.8, respectively. Results also showed that TNF-α content in the test group was more than that in the control group. It was concluded that SEA can effectively improve the immunity of the mouses, thus killing the tumor cells in mouse model group.

11 HPLC Fingerprint of Extracts of Taraxacum Bacteriostatic by Chloroform

HUANG Jing-yi , ZHONG Zhen-sheng

2010, 26(1):46-48.

[Abstract](91) [HTML](0) [PDF 2.36 M](289)

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Caffeic acid was used as internal standard for the HPLC fingerprint establishment of chloroform extract from Taraxacum bacteriostatic. HPLC analysis was performed on a Diamonsil C18 column (5 μm, 4.6 mm×250 mm) with the three-phase system of acetonitrile-water-10% acetic acid solution as the mobile phase for gradient elution. The flow rate, detection wavelength and column temperature were 0.7 mL/min, 323 nm and 37 ℃, respectively. 12 Common peaks were showed in the fingerprint, which can be used to control the quantity of the Taraxacum bacteriostatic extraction.

12 Protective Effects of Tea-Orange Tablets on Alcoholic Hepatic Injury

MEI Xue-ting , LUO Xiao-ju , XU Dong-hui

2010, 26(1):49-51.

[Abstract](83) [HTML](0) [PDF 186.64 K](274)

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Tea-Orange Tablets were made from extracts of Satian pomelo and tea. Acute and chronic alcoholic hepatic injury animal models were setup to test the protective effects of tea-orange tablets from pomelo peel and tea extract. Acute alcoholic hepatic injury mice models were setup by oral administration of 50% alcohol twice a day for 10 days. Compared to control group, tea-orange tablets (100 mg/kg, 300 mg/kg and 900 mg/kg) could reduce serum TG and MDA contents, and improve activity of GSH-Px, showing dose dependence (p<0.001). Chronic alcoholic hepatic injury rat models was setup by oral administration of 50% alcohol (4 g/kg, p.o.) and 25% CCl4 (0.1 mL/kg, i.p.) for 8 weeks. Oral administration of tea-orange tablets (70, 210 and 630mg/kg) could significantly reduce contents of ALT, MDA and CHO, and improve contentsof ALB and activity of SOD (p<0.001). Tea-orange tablets were in rich of flavones material and had protective effects to acute and chronic alcoholic hepatic injury.

13 Anti-fatigue Effects of Green Tea Beverage Concentrate in Mice

YU Ying-jie , DING Cai-cui , LI Xu , Ichiro Tokimitsu , Satoshi Hayashi , ZOU Sheng-shan , CHEN Shi-zhong

2010, 26(1):52-54.

[Abstract](95) [HTML](0) [PDF 188.41 K](265)

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The anti-fatigue effects of green tea beverage concentrate in mice was studied by randomizing 240 Kunming mice to 4 groups, and oral gavage of distilled water (control group) or various doses of green tea beverage concentrate[133 mg/(kgbw), 665 mg/(kgbw), 1995 mg/(kgbw)] respectively, for consecutive 45 days. The loading swimming time, levels of lactate acid, serum urea, and liver glycogen were determined before and after swimming tests. Results showed that, compared with control group, administration of green tea beverage concentrate can significantly lengthen the swimming time (for low and medium dose groups, p<0.01), reduce the lactate acid level (immediately after swimming for the low dose group (p<0.05), 20 minutes after swimming for all dose groups (p<0.05), and increased the content of liver glycogen (for medium dose group, p<0.05), while no significant difference was found in serum urea level (p>0.05). It was concluded that green tea beverage concentrate may have anti-fatigue effects in mice, with strongest effects seen in medium dose group.

14 Influence of Pretreatment Process on the Components and Anti-oxidative Activity of Sugarcane Molasses

WANG Xiang-ru , YU Shu-juan

2010, 26(1):55-58.

[Abstract](82) [HTML](0) [PDF 5.50 M](410)

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Sugarcane molasses was pretreated with different clarification methods and the components and properties of molasses after clarification were analyzed. Results showed that the contents of colloid and ash decreased and reducing sugar increased evidently. Moreover, the reducing power and free radical-scavenging activity on DPPH of molasses were determined after clarification. It was showed that the best pretreatment procedure was diluting the molasses by water with the water-molasses mass ratio of 6; flocculating the diluted molasses with poly (acrylamide); and then centrifugating the mixture for further acidolysis. Using this procedure, the highest reducing sugar of the molasses reached and the loss of anti-oxidative activity of molasses was the lowest.

15 Bacteriostatic Effects of Loquat Leaf Extract

XIAO Xin-sheng , LIN Qian-ying

2010, 26(1):59-62.

[Abstract](127) [HTML](0) [PDF 260.11 K](344)

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The inhibitory activities of water extract, ethanol extract, and n-hexane extracts of loquat leaf on three common food contaminated bacteria (Escherichia coli, Staphylococcus aureus, Bacillus subtilis) were studied uses filter paper. And the minimum inhibitory concentrations of the three extracts were determined using the Gradient dilution method. The results indicated that these extracts had inhibitory effects on three test organisms, and the sequence of their bacteriostatic effects was ethanol extract >water extract >n-hexane extract. The Diameter of inhibited halo of 0.1 g/mL Ethanol extract on E. coli, Staphylococcus aureus and Bacillus subtilis were11.8 mm, 13 mm, and 11 mm, respectively. The minimum inhibitory concentrations of ethanol extract on the three bacteria were 0.1 mg/mL, 0.01 mg/mL, and 10 mg/mL, respectively.

16 Effects of Electrodialysis Treatment on Antioxidant Capacity of Molasses

FENG Hong-wei , FU Xiong

2010, 26(1):63-65.

[Abstract](79) [HTML](0) [PDF 10.82 M](365)

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The antioxidant capacity of molasses was evaluated with organic free radical DPPH scavenging reaction system. The wavelength for the determination of DPPH reaction system by spectrophotometric method was chosen as 517.0 nm and the value of molasses concentration for scavenging half of DPPH （1.2×10-4 mol/L）radica1 (IC50 value) was used as the index to evaluate scavenging capacity. Results showed that IC50 values for molasses with and without electrodialysis treatment were 0.2887 mg/mL and 0.3669 mg/mL, respectively. It was concluded that that the electrodialysis treatment could reduce the antioxidant capacity of molasses.

17 Application of Hot Blast Drying in Production of Hydrolyzed Protein Powder from Wastes of Shrimp

CAO Huan , ZHOU Ai-mei , ZHU Cui-wen , FENG Shi-su , YANG Gong-ming

2010, 26(1):66-70.

[Abstract](97) [HTML](0) [PDF 12.37 M](410)

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Shrimp head and shell, the wastes of white shrimp, was used as raw material to produce hydrolyzed protein powder by hot blast drying after enzymatic treatment of proteinase. Emphases were laid on study of the effects of hot wind temperature, material thickness and the ratio of shrimp solid to corn starch on the quality of hydrolyzed protein powder. Results showed that hydrolyzed protein powder with best quality could be obtained under the following conditions: hot wind temperature of 90 ℃, the ratio of shrimp solid to cornstarch of 1.5:1, and material thickness of 0.6 cm. Under these content, the achieved product had low water content (2.75%), good color and strong shrimp flavor of the hydrolyzed protein powder, with amino acid nitrogen of 3.61% .

18 Compassion of Antioxidant Capacity of Extracts from Rabdosia Lophanthoides (Buch.Ham ex D.Don) Hara by Reflux Extraction and Decompression Reflux Extraction

WEN Ling-rong , LIN Lian-zhu , ZHAO Mou-ming

2010, 26(1):71-75.

[Abstract](81) [HTML](0) [PDF 4.69 M](380)

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The study compared the extraction rates of total phenols, flavonoids, tannins and antioxidant capacity of extracts from rabdosia lophanthoides (Buch.Ham ex D.Don) Hara by decompression reflux extraction and reflux extraction. The results showed that the extraction rates of total phenols, flavonoids, tannins and antioxidant capacities of extracts were influenced by solvent polarity. Using the same extraction agents, the extraction rates of total phenols, flavonoids, tannins and antioxidant capacity of extracts were influenced by different extraction methods. The antioxidant capacity of extracts by reflux extraction was higher than that by decompression reflux extraction. Several compounds including the total phenols, flavonoids, tannins, might contribute to antioxidant capacity of rabdosia lophanthoides (Buch.Ham ex D.Don) Hara. Constant material-solvent ratio and suitable extraction agents were the key factors influencing the extraction of active ingredients from Rabdosia lophanthoides(Buch.Ham ex D. Don)Hara. High temperature could improve the extraction efficiency of the effective compounds in Rabdosia lophanthoides(Buch.Ham ex D. Don)Hara.

19 Study of Technological Conditions of Syrup Floatation

HE Feng-yi , LI Bian-sheng , LI Jin-sheng

2010, 26(1):76-80.

[Abstract](77) [HTML](0) [PDF 16.98 M](334)

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The effects of the contents of phosphoric acid, the pH of pre-ash, the intensity of sulfitation, and the pH of sulfitation-neutra on decolorization and floatation of syrup were studied in this paper. The orthogonal test showed that optimum content of phosphoric acid, pH of pre-ash, intensity of sulfitation and neutralisation pH value in sulfitation were 800 mg/kg, 7.5, 12 ml and 8.5, respectively.

20 Processing Technology of a Biscuit with Potato and Naked Oat Flour

LIU Bo , YUAN Li-peng , GUO Ya-lin

2010, 26(1):81-84.

[Abstract](87) [HTML](0) [PDF 234.57 K](260)

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The processing technology of a crisp biscuit using potato, naked oat flour and wheat flour was studied. By the single factor and orthogonal experiments, the optimal formula of the product were found as follows: mashed potato content of 20%, naked oat flour content of 28%, wheat flour content of 12%, oil content of 8%, sugar content of 16.7%, egg yolk content of 8%, NaHCO3 content of 0.5%, salt f content of 0.6%, whole milk powder content of 1.2%, and water content of 5%. The toasting parameters by far infrared ray were: the upper fire temperature 180 ℃, the bottom fire temperature 150 ℃, and the toasting time for 15 min. The achieved biscuit had good sensory quality and possessed the nutritional-healthy function of both the potato and the naked oat.

21 Optimization of Hydrolysis of Tilapia Meat by Endogenous Enzymes with Response Surface Methods

LIU Shi-sheng , LIN Zhi-feng , ZHOU Guo-ying , XU Xian-bin

2010, 26(1):85-88.

[Abstract](90) [HTML](0) [PDF 15.30 M](387)

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The effects of pH value, time, and temperature on hydrolysis of tilapia protein by endogenous enzymes were studied with response surface methods for the full ultilization of the by-product of tilapia procession. The optimized conditions were determined as follows: pH 7.49, temperature 58.0 ℃, and time 5.83 h, under which the hydrolysis degree (HD) reached the highest value of 7.4689%.

22 Study on Enriching Conjugated Linoleic Acid from Corn oil by Supercritical CO2 Extraction

MA Yong-qiang , MENG Jie , NA Zhi-guo , HAN Chun-ran , ZHANG Shuai

2010, 26(1):89-91.

[Abstract](98) [HTML](0) [PDF 11.55 M](375)

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Supercritical CO2 extraction of physiologically active fatty acids- conjugated linoleic acid (CLA) were studied from corn oil. The best conditions were determined as follows: extraction pressure 30 mpa, extraction temperature 50 ℃ and time 2 h. Under these conditions, the content of conjugated linoleic acid was 0.85 mg/ml.

23 Submerged Fermentation of Agaricus Blazei for Wine Production

LI Ying , LV Jia-li , WANG Li-hong

2010, 26(1):92-94.

[Abstract](131) [HTML](0) [PDF 325.44 K](271)

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In this paper, the fermentation technique of Agaricus blazei wine was studied using submerged fermentation of Agaricus blazei mycelium. Through liquid submerged fermentation, the mycelium was separated and treated by ultrasonic wave for 30min. Then the fragmented Agaricus blazei mycelium was added to the original fermentation broth added with 193 g/L sucrose. The second fermentation conditions for Agaricus blazei wine production were as following: yeast dosage of 1.5%, fermentation temperature of 26 ℃, and fermentation time of 6 days. Under these conditions, the achieved Agaricus blazei wine had better clarity, with the final alcohol degree, crud polysaccharide content and total acidity of 8~9(V/V), >3.00% , and 0.5 g/L, respectively. The product had golden yellow color and showed special flavor of Agaricus blazei .

24 Optimization of Sterilizing Technology of Dong-po Meat in Retort Pouch

ZHANG Li-hong

2010, 26(1):95-97.

[Abstract](115) [HTML](0) [PDF 244.38 K](289)

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The technology for the repasteurization of Dong-po Meat soft can was developed based on quadratic general rotary unitized design using sterilization efficiency the comprehensive score of sensory quality of the product as evaluation index. Results showed that the optimum technological parameters for Dong-po Meat soft canned food were 100 ℃×40 s +118 ℃×60 s.

25 Isolation and Identification of Ester-producing Yeast in Wine Starter and its Application in Ester production

ZHOU Shi-shui , XIONG Jian-chun

2010, 26(1):98-99.

[Abstract](88) [HTML](0) [PDF 176.16 K](270)

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Yeasts were concentrated and screened from wine starter of liquor by adding 300U/mL streptomycin sulphate which repressed the growth of molds. These yeasts showed ester-producing capabilities, among which 10 stains were chose. And the alcohol degree and total ester content in the fermentations by the 10 strains were compared. Results showed that the highest alcohol degree and total ester content was achieved in the optimized fermentation by Y2-7, which were 60% (v/v) and 2.1 g/L, respectively.

26 Development of a Peptide-containing Sport Beverage

CHEN Shu , YUE Chao-ying , LIU Hai-jun , SHAO Wei

2010, 26(1):100-101.

[Abstract](86) [HTML](0) [PDF 193.26 K](235)

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The orthogonal experiments for optimization of formula of a peptide-containing sport beverage was made and the best formula of sport beverage was obtained as follows: peptide 1.0%, sugar 5.0%, honey 3.0%, tart flavor agent 2.5%, CMC 0.10%, west pomelo concentrate juice 1.0%, and NaCl 0.8%. The beverage showed better sensory quality.

27 Application of Molecular Modeling Technique in development of Small Molecular Immunity Examination Methods

WANG Wei-hua , LEI Hong-tao , SUN Yuan-ming

2010, 26(1):102-108.

[Abstract](83) [HTML](0) [PDF 27.24 M](408)

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In this article, several molecular modeling methods were systematically reviewed including quantum mechanics method, molecular mechanics method, Monte Carlo method and molecular dynamics method. The application of molecular modeling technique in the study of the small molecular immunity examination methods was explored. It was found that molecular modeling could enhance the intermolecular action between antigen and antibody well, advanced the research of the recognition mechanism of immunoreaction was advanced, and improve broad specificity of antibody.

28 Analysis on the Main Components of Camellia chekiang-oleosa Hu

LUO Jia , ZHOU Jian-ping , TIAN Hui-yuan

2010, 26(1):109-113.

[Abstract](99) [HTML](0) [PDF 7.14 M](469)

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In this thesis, the main chemical components and fatty acids of Camellia chekiang-oleosa Hu fruit were analyzed and compared with those of traditional Camellia. And the cell morphological structures of the seed of two samples were observed. The results showed that air-dried Camellia chekiang-oleosa Hu seed contained 63.3% of crude oil, 8.8% of crude protein, and 13.34% of tea saponin. The crude oil was 15% higher than that of ordinary Camellia seed. The main chemical components of the air-dried Camellia chekiang-oleosa Hu seed shell were crude fiber with its content being of 78.4%. Gas chromatography analysis showed that Camellia chekiang-oleosa Hu seed oil was in rich of unsaturated fatty acids (84.83%).

29 GC-MS Analysis of the Essential Oil from Aquilaria Sinensis Fossil

YU Yi-gang , HE Qiu-tong , WU Hui

2010, 26(1):114-116.

[Abstract](90) [HTML](0) [PDF 1.73 M](311)

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In the present study, a rapid and sensitive GC-MS method was developed for determination of essential oil from Aquilaria sinensis fossil. Forty-seven compounds were identified. The approach was effective in controlling the quality of the essential oil in the production process.

30 Determination of Flavor Nucleotides in Pork by HPLC

WEN Quan , WU Yi

2010, 26(1):117-119.

[Abstract](118) [HTML](0) [PDF 15.03 M](338)

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A quantitive assay for the determination of Ionosine-5'-monophosphate (5’-IMP) and Guanosine-5-monophosphate (5’-GMP) in pork was established by high performance liquid chromatography (HPLC). The separation was performed on a ZOBAX–NH2 column using methanol-NaH2PO4 (0.05 mol/L) as mobile phase and using a photo-diode arraydetector as detector at 260 nm. The linear range of the method was 1.00~100 μg/mL with the RSD and average recovery of 0.5%~3% and 85%, respectively. The method was accuracy, sensitivity and feasibility to analyze the nucleotides in pork.

31 Investigation of Microbial Contaminations in Retail Oysters Available in Guangzhou market in Autumn

CAI Jun-peng , SUN Li-ying

2010, 26(1):120-121.

[Abstract](91) [HTML](0) [PDF 157.08 K](247)

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The microbial contaminations in retail oysters available in Guangzhou market in autumn was investigated by using the national standard method GB/T 4789-2003. Results showed that microbial contaminations in retail oysters in autumn in Guangzhou market were widespread in a serious state. Total plate count in 68% samples examined exceeded the limit set by Europe Union, whereas coliform counts in 78% samples examined exceeded the related limit set by Europe Union. Although the weather was becoming cold in November, microbial contamination was still widespread. Within this three-month examination months, the detection rate of vibrio species was as high as 90%. Hence, it was suggested that consumers should not eat raw or undercooked oysters.

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Volume 26,Issue 1,2010 Table of Contents