Volume 28,Issue 12,2012 Table of Contents

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  • 1  Effect of Improving Compatibility with Ultrasonication on the Properties of Cold-set Soybean 11S Protein-loucust Bean Gum Mixed Gels
    ZHU Jian-hua
    2012, 28(12):1612-1616.
    [Abstract](1315) [HTML](0) [PDF 672.78 K](737)
    Abstract:
    The soybean 11S protein- locust bean gum (LBG) mixed gels were prepared for two steps. Firstly the blend solutions were treated with ultrasonic vibration, and then GDL were added to form cold-set gels. Results showed that, compared with the sample without ultrasonic treatment the strength of the mixed gel was enhanced significantly after treatment with 47.5 W for 4 min, while the porosity and average pore diameter of LBG dispersed phase reduced 50.6% and 34.6% respectively. The porosity and average pore diameter were further decreased with sonication power increases, indicating ultrasonic treatment was beneficial to improving the compatibility between the soybean 11S protein-LBG. The strength of blend gels were increased firstly and then decreased with the sonication power increases, but the strength of ultrasonic treatment sample blend gels was still greater than the control.
    2  Influence and Mechanism of Polyamines Addition on S-adenosyl-L-methionine Synthesis by Pichia pastoris
    HU Xiao-qing CHEN Hua-xin CHU Ju ZHANG Si-liang ZHUANG Ying-ping
    2012, 28(12):1617-1620.
    [Abstract](1112) [HTML](0) [PDF 513.24 K](663)
    Abstract:
    S-adenosyl-L-methionine (SAM) was a type of active amino acid required largely. SAM was mainly produced through the biosynthesis reaction within Pichia pastoris cell that overexpressed methionine adenosyltransferase (MAT), while the inducer methanol led to cell death at some extent during cultivation process with high cell density. Thus this study firstly revealed that methanol exerted oxidative stress on P. pastoris cell, and then investigated the influences of adding polyamines (putrescine and spermidine) on SAM biosynthesis and reaction mechanism. The results revealed that polyamines can lessen oxidative damage through elevating catalase activity, and additionally, improving MAT activity and cell growth. As a result, 19.2% higher level of SAM deposit was achieved.
    3  Stability of Nano-Al2O3 Sol and Properties of PVDF/Al2O3 Hybrid Membrane
    DONG Hao XIAO Kai-jun LI Xiang-li WANG Zhao-mei
    2012, 28(12):1621-1626.
    [Abstract](1128) [HTML](0) [PDF 633.50 K](780)
    Abstract:
    The nano-Al2O3 sol was prepared in a sol-gel process, using AIP as raw material. The effects of peptization agent, n(H+)/n(Al3+) and aging time on the particle size and stability of the sol were studied. The optimal conditions of preparing stable and transparent nano-Al2O3 sol were obtained. HNO3 was chosen as the best peptization agent. The optimal n(H+)/n(Al3+) ratio and aging time were 0.18~0.25 and 20 h, respectively. Then, in order to improve the ultrafiltration performance of PVDF membrane, PVDF/Al2O3 hybrid membranes with different PVDF contents were prepared via the in-situ polymerization of AIP and PVDF in a sol-gel process. The structure and properties of the hybrid membranes were characterized by means of SEM, AFM, FI-IR, DSC and TGA. The results indicated that the pure water flux of hybrid membranes declined with the increase of PVDF concentration, while the rejection rate increased gradually. The introduction of AIP can enhance the chemical bond between PVDF and Al2O3 of the hybrid membrane and hence greatly improved the mechanical properties and hydrophilicity of these membranes. The thermal decomposition temperature of hybrid membrane decreased to a lower temperature with the introduction of AIP, which meant tht the thermostability of hybrid membrane declined, while AIP had no obvious effect on the melting point of hybrid membrane.
    4  Comparative Study on Biological Characteristics and Correlation Analysis of Morphological Characteristics of Lepidotrigla abyssalis
    HU Xiao-liang CHEN Qing-yu TAN Jia-yu
    2012, 28(12):1627-1631.
    [Abstract](1398) [HTML](0) [PDF 480.26 K](677)
    Abstract:
    100 Lepidotrigla abyssalis samples were collected from Nujiang River.Its morphological characteristics were measured, including standard length, total length, head length, head depth, body depth, body width, proboscis length, eye diameter, postorbital length of head, caudal length and caudal depth weight. The correlation between the morphological characteristics and the main morphological parameters affecting the body mass were studied by analysis of variance, partial correlation analysis, path analysis and regression analysis. The results showed that head length, head depth, body depth, body width, eye diameter, caudal depth, weight and body length were exponentially related (P <0.01). Total length, standard length, caudal length and body length showed a linear correlation (P<0.01). The fitting equation between standard length and weight was: y=0.0231x2. 8265 (R2=0.9852). The value of b was 2.8265(less than 3), being of negative allometric growth.The growth rate of the length were higher than that of the weight. Head length, head depth, body depth, postorbital length of head and caudal length were significant related to the weight of Lepidotrigla abyssalis. The sequence of direct effect quality were as follows: head length (0.184**)> caudal length (0.154**)> head depth (0.136**)> body depth (0.099**)> postorbital length of head (0.026**. The optimal multiple regression equation were: y=-89.799 +3.711x1+9.975x2 +11.996x3+6.112x4+7.499x5.
    5  Effect of Rice Glutelin Addition on Physicochemical Properties of Rice Starch
    LU Wei XIA Ning WANG Jin-mei YANG Xiao-quan
    2012, 28(12):1632-1635.
    [Abstract](1330) [HTML](0) [PDF 472.24 K](952)
    Abstract:
    Effects of native rice glutelin addition on the physicochemical properties of rice starch were investigated, including water-holding capacity, pasting property, rheological property, and textural property. The addition of native rice glutelin decreased the water-holding capacity and hydration of rice starch. The gelatinization, peak viscosity, breakdown and setback of rice starch were reduced without the changes in the gelatinization temperature and peak temperature, when the addition of rice glutelin was increased. The apparent viscosity and shear force of rice starch gradually increased with increasing rice glutelin from the addition of 0% to 10%. The pasting and gel formation capacities of rice starch were weaken when the addition was 20%, as evidenced by the decrease in the textural property.
    6  Effects of Solvent Exactions and Reconstitute Free Lipids on the Quality of Wheat Flour
    YUAN Yan-lin LU Qi-yu ZHANG Shao-bing GUO Xiao-yuan
    2012, 28(12):1636-1639.
    [Abstract](1032) [HTML](0) [PDF 494.50 K](637)
    Abstract:
    In this study, three solvents (chloroform, petroleum ether and n-hexane) were used to exact the free lipids from the wheat flour. The quality differences between original and reconstituted flours were investigated. The results showed that, among the three solvents, the oil extraction yield by chloroform was the highest (0.94%, 1.18% respectively), followed by n-hexane (0.71%) and petroleum ether (0.77%). Compared with the control flour, the gluten index and farinograph properties of the reconstituted flour which free lipids were extracted by chloroform with soxhlet extraction changed significantly (development time and stability time increased from 5.65 min and 9 min to13 min and 18.8 min, respectively). The flour extracted by petroleum ether with soxhlet extraction was reconstituted with the extracted lipids. This reconstitution process had little effects on the wheat flour properties such as gluten index, development time, stability time and viscosity properties (except the Setback). Compared with the noodles which were prepared by control flour, noodles prepared by the reconstituted flour had similar cohesiveness and springiness. Therefore, using petroleum ether with soxhlet extraction to exact free lipids of wheat flour was an ideal method which would not destroy the properties of wheat flour.
    7  Study on Functional Properties of Pea Protein
    LIANG Han-ni TANG Chuan-he
    2012, 28(12):1640-1644.
    [Abstract](2091) [HTML](0) [PDF 654.41 K](2763)
    Abstract:
    Physicochemical and functional properties of pea globulin (7S, 11S) and pea protein isolate (PPI) were analyzed and compared. The results showed that pea globulin showed excellent functional properties. Its protein solubility (PS), emulsifying ability and stability were much higher than those of PPI. Intrinsic fluorescence spectrum analyses confirmed much loss of tertiary conformation of PPI, which may be attributed to acid and alkaline treatment during PPI preparation resulted in protein denaturation, exposure of hydrophobic groups. DSC showed that thermal stability of 11S was higher than 7 S, and the lower degree of degeneration of the 11S protein. DSC data showed that thermal stability of 11S was higher than 7 S, pea protein isolate and 7S had undergone denaturation.
    8  Effects of Ultrasonic Treatment on Properties of Cassava Starch Paste
    WANG Shu-sheng SU Yu-chun CHEN Guang
    2012, 28(12):1645-1647.
    [Abstract](1168) [HTML](0) [PDF 395.46 K](639)
    Abstract:
    Cassava starch paste was ultrasonic-treated and the effects of ultrasonic on paste properties were determined. The results indicated that a 5-minuete ultrasonic treatment decreased the viscosity of cassava starch paste, but increased anti-shearing ability.Short time ultrasonic treatment increased transparency of the paste effectively, from 10.05 up to 38.5 after treated for 1.5 minuets. The retrogradation trend decreased after ultrasonic treatment and retrogradation intensity increased within 1.5 minutes, above which similar impact was found. Ultrasonic treatment was an effective modified method to alter the properties of cassava starch paste.
    9  Study on the Effect of Weight Reducing of Waste Residue from Extracting Pigment of Ipamoea batatas L. in Obese Rats
    YANG Jie-shun SHANG Jian-hua YIN Jian-zhong WANG Qi XU Fang WU Shao-xiong ZHAO Yun-li ZHANG Xue-hui ZHANG Li-juan
    2012, 28(12):1648-1651.
    [Abstract](1371) [HTML](0) [PDF 542.37 K](663)
    Abstract:
    The weight reducing function of waste residue of purple sweet potato was investigated by intragastric administration of SD rats. Under the condition of no significant difference (P>0.05) of intake food between model group and control, the results showed that there were significant differences between model group and control group on TG and TC(P< 0.01). The each level of dose values of control group’s TG and TC were lower than model group (P<0.05). TG respectively decreased by 25.4%, 19.5% and 36.4% compared to the model group and TC respectively decreased by 14.4%, 14.8% and 20.1% compared to the model group. The terminal weights of moderate dose group and high dose group respectively decreased by 10.9 % and 9.7 % compared to the model group. The totally incremental weight of moderate dose group and high dose group respectively decreaced by 25.4% and 26.9% compared to the model group. The body fat of positive group, moderate dose group and high dose group were lower than model group (P<0.01), which respectively decreased by 24.8), 20.6%and 21.6%. The decrease trend of the fat body ration was found in positive group, low dose group, moderate dose group and high dose group, however all kinds of trends were non significant when they compared with model group (P> 0.05). The weight reducing function of remaining waste residue of purple sweet potato was proved.
    10  Study on Characteristics of Modified Chinese Water Chestnut Peel Dreg as a Dye Sorption Agent
    DANG Zi-jian HUANG Hui-hua
    2012, 28(12):1652-1655.
    [Abstract](998) [HTML](0) [PDF 488.26 K](653)
    Abstract:
    The Chinese water chestnut peel dreg was modified through epoxidation and amination to prepare a new dye sorption agent. The effects of temperature, pH and concentration on dye sorption were studied. The results showed that the absorption effect of modified products with dye waste was significant at the concentration of 100 mg/L, and absorption temperature 50 ℃ under non-alkaline environments. Under the optimum conditions, the absorption rate was about 100%. Except vat yellow G, the adsorptive capacity of the tested dyes with the concentration of 300 mg/L was about 280 mg/L. FT-IR analysis indicated that the etherification and amination reactions took place on the Chinese water chestnut. SEM analysis showed that the surface of cellulose changed a lot which indicated it was result from chemical modification.
    11  Microwave Drying Kinetics of Low-sugar Loquat Candy
    WANG Shi-yu ZHANG Li-yan ZENG Ting-ting
    2012, 28(12):1656-1658.
    [Abstract](1065) [HTML](0) [PDF 531.84 K](742)
    Abstract:
    The microwave drying model of low-sugar loquat candy could be described using Page equation, MR=exp(-ktn), where k and n were related to the microwave power density P. After regression fitting, the equation of (a=-5.8931, b=0.6776, c=-0.0267, d=1.3565, e=-0.0498, f=0.0144) was significant. The R2 of 0.9455 indicated a good degree of fitting and that the equation could be used to predict water content changes of low-sugar loquat candy when microwave power density was among 1~5 W/g.
    12  Comparative Study on Fermentation Performances of Different Lager Brewer’s Yeast Strains in Wort
    ZHENG Li-ye ZHAO Hai-feng ZHAO Mou-ming
    2012, 28(12):1659-1663.
    [Abstract](1294) [HTML](0) [PDF 555.35 K](822)
    Abstract:
    The fermentation performances including fermentation rate, cell growth, viability, apparent attenuation, alcohol content, FAN consumption and the concentrations of flavor volatiles and diacetyl of four brewer’s yeasts (FBY0095, FBY0096, FBY0097 and FBY0098) in both normal (12 °P) and very high gravity wort (24 °P) were investigated in this paper. Results showed that yeast strains exhibited significantly different fermentation performances in normal and very high gravity worts fermentation. FBY0095 and FBY0098 showed the good fermentation performances in normal gravity fermentation, whereas FBY0097 and FBY0098 exhibited the better fermentation performances in very high gravity fermentation.
    13  Blood Pressure Lowering of Se-riched Soybean Oligopeptides
    CHENG Tian-de DAI Bi-sheng LIANG Yan-sheng
    2012, 28(12):1664-1666.
    [Abstract](1229) [HTML](0) [PDF 353.36 K](633)
    Abstract:
    To study the effect of Se-riched soybean oligopeptides in lowering blood pressure, 90 male SD rats of 5 weeks old were randomly divided into 4 groups and had been fed according to the design. The body weight and blood pressure of those rats were determined at the weekend. After feeding for 4 weeks, all of the rats were sacrificed at the next day of stopping feeding and the ACE activity in serum and lung tissue, as well as the content of K, Na and Se in serum were measured. Results showed that Se-riched soy oligopeptides can promote the body weight of the experimental rats, reduce the ACE activity in serum, but showed little effect on the ACE activity in lung tissue. Se-riched soy oligopeptides can l decrease concentration of Na ion in serum and increase the content of Se in serum, indicating that they can decrease blood pressure of SHR which were due to the combined effects of Se and soy oligopeptides. Except that the ACE activity has been inhibited, the decreased of Na+ and the increase of the content of Se may also lead to the decrease of the blood pressure of SHR.
    14  The Effect of the Production Process on the Oxidation Stability of the Traditional Chinese Peanut Candy during Storage
    CHEN Jian-min REN Si-chen LI Bian-sheng LI Dan-dan ZHANG Yang-yang
    2012, 28(12):1667-1671.
    [Abstract](1032) [HTML](0) [PDF 584.23 K](849)
    Abstract:
    To find the effect of the production process of the moisture content of sugar, the ratio of sugar and peanut, the size of peanut on the oxidation stability of the traditional Chinese peanut candy during storage (38 ℃, RH60%), the acid value (AV), peroxide value (POV) and sensory quality were determined. The results showed that the lipid oxidation of peanut kernels had a value in direct proportion to the moisture content of sugar. When the moisture content of sugar was lower than 6%, the AV and POV of peanut kernels were significantly lower than those of control samples. The higher percentage of sugar can delay the lipid oxidation of peanut kernels. In addition, Storage stability was affected by the crushing degrees of peanut kernels. At experimental condition, the POV of Sample complete nuts was still lower than 19.7 meq/kg after 42 days, and Sample less than 1mm had already exceeded this value after 28 days.
    15  Study on Ultrafiltration Separation and Immunocompetence of Polysaccharides from Antrodia
    QI Shan-hou
    2012, 28(12):1672-1674.
    [Abstract](1108) [HTML](0) [PDF 340.97 K](568)
    Abstract:
    Antrodia polysaccharide was separated by ethanol precipitation and ultrofiltrationr (UF) and the effects of Antrodia polysaccharide were investigated on immune function of mice. The result showed that the rate of Antrodia polysaccharide was 18.18% , increased by 56.99% compared to that by ethanol extracting. The yields of Antrodia polysaccharides with molecular weights of >1000 kD (GFP100), 100~1000 kD (GFP10) and 10~100 kD (GFP1) were 3.85%, 1.81% and 4.69%, respectively. All the polysaccharide components separated by UF can significantly increase the proliferation rate of mouse spleen lymphocytes. Conclusion: The method of ultrafiltration separation of Antrodia polysaccharide was simple and feasible.
    16  Research on Antimicrobial Activity of Thirteen-spices Essential Oil
    WANG Hai-ping HUANG He-sheng HUANG Xiu-jin TAN Pei-yi
    2012, 28(12):1675-1676.
    [Abstract](1064) [HTML](0) [PDF 387.49 K](670)
    Abstract:
    Essential oils were extracted by steam distillation from the thirteen incense spices. The antimicrobial activity of essential oils to usual bacteria, fungi and yeasts were studied through testing the inhibition zone, minimal inhibitory concentrations and effect of gaseous corrosion. The results showed that the antimicrobial effects of essential oil were: fungus> bacteria > yeast. Thirteen-spices essential oils had gaseous corrosion and practical application potential in food preservation
    17  Effect of Sodium Isoascorbic Acid, Monascus Colour and Nisin Instead of Sodium Nitrite on Sausage Quality
    XU Hai-xiang XIE Shu-juan SHI Shuai LI Zhi-fang
    2012, 28(12):1677-1681.
    [Abstract](1080) [HTML](0) [PDF 498.71 K](860)
    Abstract:
    This paper mainly studied the use of sausage by using sodium isoascorbic acid, monascus oclour and Nisin for part of sodium nitrite. Acid value, red degrees, TVBN, sodium nitrite residue and sensory indexes were taken as the evaluation indexes, by single factor and orthogonal experiments. The results showed that the processed sausage have the similar qualities by comparing adding 0.065% sodium isoascorbic acid, 0.15% monascus colour, 0.06% nisin and 40 mg/kg sodium nitrite with 90 mg/kg sodium nitrite.
    18  Evaluation of the Quality of Low-temperature Sterilized Cooked Mutton in Storage by Factor Analysis
    YANG Bo LI Wei LUO Rui-ming
    2012, 28(12):1682-1686.
    [Abstract](1054) [HTML](0) [PDF 503.55 K](740)
    Abstract:
    The influences of intermittent microwave sterilization, ultra-high pressure processing and pasteurization on cooked mutton in storage were investigated. According to factor analysis, scores of the cooked mutton which is sterilized by different ways and stored in different time were given. The greater the change of the score, the more poor quality of the cooked mutton. The results showed that the first principal component (chemical factor), mainly represening the changes of TVB - N, TBARS, Ph, total plate count, can explain the original comprehensive quality difference of 76.71% for different sterilization methods in different period of storage. The second principal components can explain the original comprehensive quality difference of 11.89% for different sterilization methods and storage in different periods. Since the second principal components mainly represents the changs of the red degree value, hardness, flexibility, glue viscosity, chewiness, they were called as physical factor. The first principal component and the second principal components can explain products overall quality difference of 88.59% (> 80%)。So the quality of the cooked mutton in storage can be evaluated by two overall indicators (physical factors and chemical factors).
    19  The New Technique of Processed Cream Cheese
    MO Bei-hong
    2012, 28(12):1687-1692.
    [Abstract](1272) [HTML](0) [PDF 514.91 K](949)
    Abstract:
    The key process steps which can influence the texture, water-binding, oil-binding and sensory properties of processed cream cheese were studied, including melting temperature, time, shear rate, homogenization pressure and cooling. Results showed that temperature and time combination during melting had some impact on the property of processed cream cheese and agitation speed showed significant effects. The best melting conditions in this study was 80 ℃, 10 min and 900 r/min shear rate. Homogenization was one of the most important process parameter and had extremely significant impact on the texture and sensory of processed cream cheese. Sample witout homogenization was semi liquid with fluid property. The hardness and spreadability of product increased with the homogenization pressure and can meet the target requirement until homogenization pressure reached 20 MPa. Two cooling process method used in this study had no impact on the texture, sensory and internal syneresis of processed cream cheese and had very less impact of overall property of finished product.
    20  Extraction and Enzymatic Characteristics of Alliinase from Garlic Plant
    ZHANG Min DONG Jia-mei SONG Xiu-huan ZHANG Zhi-gang ZHANG Li-li WU Na WANG Fang
    2012, 28(12):1693-1695.
    [Abstract](1292) [HTML](0) [PDF 409.85 K](937)
    Abstract:
    In this paper, a method for extracting alliinase from garlic plant was established and the enzymatic characteristics of alliinase were studied. The extracting method was determined by single factor and orthogonal experiments. The results indicated that the best extracting conditions were as follows: solid/liquid ratio 1:3 (g/mL) and extracting 3 times, under which the Vmax and Km were 1.05 μmol/min and 2.38 mmol/L, respectively. The alliinase was constant under the conditions of 30 ℃ and pH 6.88.
    21  Peparation of Pork Bone Extracts by Two-step Enzymolysis with Compound Enzyme and Flavourzyme
    BAI Yan-hong ZHANG Xiang-sheng ZHAO Dian-bo CHEN Xi
    2012, 28(12):1696-1699.
    [Abstract](1435) [HTML](0) [PDF 348.48 K](687)
    Abstract:
    Pork bones extracts were prepared by enzymolysis with the mixed enzymes of neutral protease, trypsin and papain, and then further hydroysis by flavourzyme. The content of trichloroacetic acid-soluble nitrogen (SN-TCA, %) and the degree of hydrolysis (DH, %) were used as determinition indexes. The results showed that the optimum proportions of neutral protease, trypsin and papain,in the mixed enzymes were 5000 U/g, 4420 U/g and 3000U/g,respectively, with which the content of SN-TCA was 52.6%. The optimum enzymolysis conditions were as follows: hydrolyzing temperature 43.4℃, hydrolyzing time 6 h, pH 7.6, enzyme dosage 0.31% and material ratio 1:5.4, under which the maximum content of SN-TCA was 55.42%. After inactivation of the compound enzyme, the pH and material ratio of the reaction system remained unchanged and the hydrolysis were further carried out by addition of Flavourzyme. The optimum conditions for Flavourzyme-cartatlyzed hydrolysis were as follows: hydrolyzing temperature 45 ℃, hydrolyzing time 4h and the additive flavourzyme dosage 0.4%, under which the DH was 13.71%.
    22  Optimization of the Preparing Process of Peanut Slurry
    ZHAO Rong-zhong ZHOU Xue-song ZENG Jian-xin
    2012, 28(12):1700-1703.
    [Abstract](892) [HTML](0) [PDF 430.79 K](718)
    Abstract:
    The soaking and refining processes of peanut slurry were studied by single factor and orthogonal design. The protein concentration and sensory evaluation were considered as the investigated index to optimize the processing parameters. The results show that the peanut slurry has high quality when the peanut (solid-liquid rate :1:12) was soaked at 50 ℃ with 0.50% NaHCO3 , and it indicated that the concentration of NaHCO3 was the most significant influence on the protein recovery and sensory evaluation.
    23  Optimization of Ultrasonic Extraction of Ganoderma lucidum Polysaccharides by Response Surface Methodology
    ZHAI Xu-feng HU Ming-hua FENG Meng-ying LIU Jun-fa YOU Li-jun
    2012, 28(12):1704-1708.
    [Abstract](1269) [HTML](0) [PDF 529.66 K](715)
    Abstract:
    The response surface methodology was used to optimize the ultrasonic extraction of Ganoderma lucidum polysaccharides. Design expert analysis indicated that the optimal processing conditions were: ultrasounic power 320 W, temperature 70 ℃ and extraction time 34 min, respectively. The extraction yield and the ORAC value of polysaccharide were 2.78% and 1956 μmol Trolox/g, respectively, which had no significant differences with the predicted values, indicating that the response surface methodology was a reasonable method to optimize the extraction conditions of Ganoderma lucidum polysaccharides. The molecular weights distribution of the polysaccharides under the optimal conditions were 18150 Da (20.07%) and 6484 Da (79.93%), much less than those of the polysaccharides prepared by traditional water extraction.
    24  Study on Decolorization and Deproteinization Process of Polysaccharides from Morinda officinalis How by Resin Adsorption
    ZHANG Hua-lin WANG Dong-mei YANG Hong-yan ZHOU Zhong-liu LIN San-qing XIA Jing-min
    2012, 28(12):1709-1713.
    [Abstract](986) [HTML](0) [PDF 547.79 K](715)
    Abstract:
    Suitable resin was chosen, and static and dynamic adsorption experiments were carried out to investigate the decolorization and deproteinization effects of polysaccharides from Morinda officinalis How. using the decolorization rate, polysaccharide retention rate and deproteinization rate as main indeces. The results showed that optimum conditions were as follows: D941 resin, room temperature, pH value of polysaccharide solution 5.96, flow rate 2 BV/h, dynamic adsorption. Under the optimal technique, the decolorization rate, polysaccharide retention rate and deproteinization rate were 89.87%, 81.08% and 50.75%, respectively. In conclusion, D941 resin had good decolorization effect and certain deproteinization effect.
    25  Optimization of Extraction Process for Total Flavonoids from Buckwheat by Response Surface Analysis
    SUN Mei HUANG Yan-fei ZHAO Xiao-yan WANG Jing-xia XU Yun-zhang PENG Lian-xin LIU Yuan
    2012, 28(12):1714-1718.
    [Abstract](1173) [HTML](0) [PDF 518.24 K](710)
    Abstract:
    The extraction of total flavonoids from Fagopyrum of Miqiao 1 was optimized.based on one-factor-at-a-time experiments. The effects of extraction temperature, extraction time, material-to-liquid ratio and ethanol concentration on the extraction rate of total flavonoids from buckwheat were investigated. A 4-variable, 3-level was generated by the Design-Expert 7 software and experimental data obtained were subjected to quadratic regression analysis to create a model to find optimal conditions for the extraction of total flavonoids. The optimal extraction conditions were found as: ethanol concentration 69%, material-to-liquid ratio 1:42 (g/mL), extraction temperature 68.5 ℃ and extraction time 90 min. Under these conditions, the predicted and experimental extraction rate of total flavonoids were 2.291% and 2.157%, respectively. The deviation between the predicted and experimental extraction rate of total flavonoids was small, showing that this method applied to optimization of extraction process for total flavonoids from buckwheat is feasible.
    26  Study on Liquor Fermantation of Extrued Rice by Small Starter
    YOU Jian-ming CAO Xin-zhi LI Jing
    2012, 28(12):1719-1721.
    [Abstract](1187) [HTML](0) [PDF 517.98 K](1191)
    Abstract:
    This small starter were used for liquor fermentation of extrude rice. The optimum conditions of fermentation techniques were: the ratio of the swelling rice to rice husk 1:1,fermentation temperature 30 ℃ and distiller’s yeast dosage 2%s, under which the yield of liquor reached 67.3%.
    27  Study on Extraction Technology of the Flavonoids Ultrasonic by Wave and Aqueous Two-phase System in the Durio Zibethinus Peel
    RUAN Shang-quan WANG Zhi-peng HUANG Que-hong ZHUO Li
    2012, 28(12):1722-1725.
    [Abstract](1256) [HTML](0) [PDF 448.54 K](757)
    Abstract:
    The flavonoids were extracted in the ethanol-(NH4)2SO4 aqueous two-phase system by ultrasonic cooperation. The ethanol concentration, the amount of the (NH4)2SO4, the solid-liquid ratio, the ultrasonic power, the ultrasonic time and the extraction temperature were discussed by the single factor experiment. The optimum extraction conditions were optimized by the L9 (34) orthogonal test. The optimum extraction conditions of the flavonoids were as follows: the ethanol concentration 60%, the solid-liquid ratio 1:25, the ultrasonic power 280 W, the ultrasonic time 50, and the extraction temperature 70 ℃.The yield of the flavonoid was reached 3.26% at the optimum conditions.
    28  Study on Purification of Camellia Saponin by Mixed Microbial Fermentation
    YAO Kai-bo ZHOU Jian-ping
    2012, 28(12):1726-1729.
    [Abstract](1068) [HTML](0) [PDF 428.15 K](759)
    Abstract:
    The purification technique of camellia saponin by mixed microbial fermentation was studied via using oil Camellia seed wastewater as raw materials. The optimal results were achieved by Candida rugosa and Aspergillus oryzae. The optimal fermented condition were the total inoculation quantity 8%, the ratio of inoculation 2:3 and the fermentation time 4 days. By liquid fermentation tests under the above mentioned conditions, protein content was reduced by 60.99% and polysaccharide content was lowered by 54.02%. Purity of camellia saponin improved from 36.45% to 58.74% and the color of camellia saponin products was changed from dark brown to pale brown.
    29  Experimental Study of Mechanical Separation of Crab Shell and Meat
    OU Yang-Jie YU Zong-gan ZHOU Rong ZHANG Jing-feng SHEN Jian
    2012, 28(12):1730-1733.
    [Abstract](998) [HTML](0) [PDF 360.61 K](719)
    Abstract:
    The body, legs and claws of crab were classified. Shell and meat were separated by belt extrusion, roller extrusion and vacuum suction. The yield, separation efficiency and crab meat quality were used as evaluation index. The research results indicated that belt extrusion was most suitable for shell and meat separation of crab body and yield of crab meat can reach to 68.2%. Separate efficiency can reach to 50 kg/h and crab meat had a best quality. Roller extrusion was most suitable for shell and meat separation of crab legs. The yield of crab meat was 35.8%, and separate efficiency was 6.8 kg/h. The crab meat showed a best quality. Vacuum suction was most suitable for shell and meat separation of crab claws. The yield of crab meat was 44.1% and separate efficiency was 5.1 kg/h. The crab meat had a best quality.
    30  Optimization of Ultrasonic-assisted Extraction of Total Polyphenols from Phyllostachys tianmuensis Shoot Shell by Response Surface Methodolog
    LV Ping LI Qian XUE Bo SUN Xiao-hui DING Zhi-en
    2012, 28(12):1734-1738.
    [Abstract](996) [HTML](0) [PDF 417.82 K](720)
    Abstract:
    Phyllostachys tianmuensis shoot shell was used as experimental materials to extraction total polyphenols under ultrasound assistance. The effects of four independents variables in terms of ultrasonic power, extract time, ethanol concentration and solid-liquid ration of total polyphenols were studied by response surface methodology. The optimum extraction conditions were as follow: the ultrasonic power 200W, extract time 40.2 min, ethanol concentration 42% and solid-liquid ration 1:50.5. Under these conditions, the predicted maximum yield and average experimental yield were 5.50% and 5.57%, respectively. The relative error between then was 1.27%.
    31  The Development of Compound Functional Beverage with Proanthocyanidins in Purple Sweet Potato
    WU Jun XIA Dao-zong WU Xiao-min XU Li-ping
    2012, 28(12):1739-1742.
    [Abstract](1275) [HTML](0) [PDF 466.05 K](654)
    Abstract:
    Purple sweet potato is a kind of sweet potato, with high edible and medicinal value. It not only has all the nutrients of the other sweet potato, but also has abundant selenium and proanthocyanidins, so possessing a strong health care function and the development and application of value. Compared proanthocyanidins with other reducing substances, its function of antioxidant and anti-aging are better. It is a non-toxic, harmless, natural pigment with anti-aging functions. This study was designed to use the purple sweet potato as the main raw material, with citric acid, xylitol, sodium benzoate, and other accessories, after selection formula based on single-factor tests, and preparation technology was optimized, eventually, compound function drink that is of good antioxidant health care is developed. The results showed that the optimum formula was that 5.0 g of purple sweet potato extract, 6.0 g of xylitol, citric acid 0.20 g and 3.5 mg sodium benzoate in 200 mL beverage. Proanthocyanidins in this drink was 2.2 mg/mL. The drinks taste good, and had a moderate acidity and sweet. The study had good prospects for development.
    32  Extraction of Polyphenols and its Free Radical Scavenging Capacities in Grape Skin Residue
    SUN Jing-tao DONG juan QU Jing-ya SHI Xue-wei
    2012, 28(12):1743-1746.
    [Abstract](1147) [HTML](0) [PDF 431.38 K](700)
    Abstract:
    The influence of yield rate from ultrasonic extraction of grape skin residue polyphenols from wine was studied by single factor experiment and the orthogonal experiment in this paper. The optimum technological parameters were determined as follows: ultrasonic time 30min, temperature 60 ℃, ratio of material to liquid 1:20 (g/mL) and ultrasonic power 200 W. Under these conditions, grape polyphenols yield rate was 6.72 mg/g. Crude grape polyphenols were extracted to investigate hydroxyl free radical scavenging capacities by Fenton, and evaluate their antioxidant activities. When the mass concentration of grape polyphenols was 0.79 mg/mL, the ratio of hydroxyl free radical scavenging can reach 78.64%.
    33  Application of Glycyrrhiza Residue in Reconstitutted Tobacco Sheet Based on Papermaking Method
    XU Man TIAN Ying-zi SHAO Gan-hui RAO Guo-hua LUO Yu-nian MA Qian-li WANG Qing-qing
    2012, 28(12):1747-1750.
    [Abstract](1227) [HTML](0) [PDF 540.41 K](779)
    Abstract:
    Several kinds of glycyrrhiza residue were used in production of tobacoo sheet by papermaking method. The experimental results demonstrated that the optimized processing parameters were 70 ℃, 30 min and 1:12. After refining and papermaking, tobacco sheet was formed. Their physical properties and sensory quality were measured and the best one NO.7 was acquired. Its sensory evaluation score and tensile strength were 91, and 0.582 KN/m, respectively, much higher than others. Its bulk and tigheness were 4.46 cm3?g-1 and 0.22 g?cm-3, meeting the requirements of technical indexes (YC/T 16-2003).
    34  Purification of Lipase and its Application in Improvement of Skimmed Milk Flavor
    MIAO Jun-li ZHANG Feng-hua XIAO Yang REN Lu CAI Tao WANG Hui
    2012, 28(12):1751-1754.
    [Abstract](1068) [HTML](0) [PDF 443.32 K](714)
    Abstract:
    Lipase-producing strain PM-1 was fermented. The lipase activity of the extracted solution from supernatant through ammonium sulphate precipitation, desalting and evaporation concentration was found to be 4.5 times of the untreated supernatant. The hydrolyzed cream by this lipase could improve milk flavor. Analysis of composition of free fat acid and volatile milk fat aroma showed that moderate-length chain and some long chain free fat acid in skimmed milk increased and the characteristic flavor substance increased significantly.
    35  Synthesis and Sensory Evaluation of New Cooling Agent Menthyl Formylamines Compounds
    GUO Chun-sheng ZU Meng-meng WANG Zheng QI Lin ZHANG Jun-song
    2012, 28(12):1755-1759.
    [Abstract](1410) [HTML](0) [PDF 500.80 K](728)
    Abstract:
    Menthyl chlorine was synthesized by chlorinated reaction of L-menthol and Lucas reagent, then reacted with magnesium. Menthane-3-carboxylic acid was synthesized by the Grignard reagent of Menthyl Chlorinum and CO2. And then menthyl carboxyly chloride was obtained by thionyl chloride. Finally, N-ethyl-menthyl-3- carboxamide(a), acetic acid(N-ethyl- menthyl -3-carboxamide) ethyl(b), N-tert- butyl-menthyl-3-carboxamide(c) and N-(4–methoxy-phenyl)-menthyl-3-carboxamide(d)were synthesized by ethylamine, glycine ethyl ester hydrochloride, tert-butyl amine and anisidine with menthyl carboxyly chloride respectively. All structure of target compounds was characterized by IR,1HNMR and MS. The corresponding threshold of 5a, 5b, 5c and 5d was 0.3 μg/mL, 0.2 μg/mL, 0.1 μg/mL and 0.4 μg/mL by sensory evaluation.
    36  Extraction of the Starch from Dioscorea alata L.
    TAO Hua-lei
    2012, 28(12):1760-1762.
    [Abstract](1163) [HTML](0) [PDF 460.38 K](650)
    Abstract:
    NaOH was used as the macerating agent for starch extraction from Dioscorea alata L by single factor and orthogonal experiments. The results showed that the optimal conditions were: material to water ratio 1/6, extraction time 1.5 h, extraction temperature 35 ℃ and pH 8, under which the starch recovery rate was 83.7%.
    37  Study on Processing Technology of Preserved Physalis
    SUN Hai-tao WANG Heng-yue
    2012, 28(12):1763-1765.
    [Abstract](1068) [HTML](0) [PDF 417.32 K](657)
    Abstract:
    Using Physalis alkekengi L. as the main material and based on single factor and orthogonal experiments, the best production conditions of preserved Physalis were optimized as sugar concentration of 50%, sugar-dipping time of 24 h, drying temperature of 60 ℃ and drying time of 12 h. The effects of color-protecting, blanching, hardening, sugar-dipping and drying on the process technology of preserved Physalis were studied. The results showed that color-protecting, blanching and hardening were necessary. Sugar-dipping and drying were the most important processes, by which the sugar content and the quality of products were affected.
    38  Effect of Deodorization Process Control on the Oxidation Stability of Deodorized Oil
    GUO Shao-hai
    2012, 28(12):1766-1768.
    [Abstract](930) [HTML](0) [PDF 393.37 K](809)
    Abstract:
    This paper introduced the Ransimat lab test, studied the oxidation stability conditions of deordorization process control. With the studies of deordorization steam flow, feed rate, feed temperature and three factor of orthogonal tests, the best oxidation stability technology conditions were determined.The orthogonal tests results indicated that the longest AOM technology conditions in production line were as follows that deordorization water steam flow 70 kPa, enter the oil discharge 24 m3/h, and deordorization temperature 252 ℃, under which the AOM could be more than 3.17 h.
    39  Application of Preservative Lactic Acid Bacteria in Stirred Yoghurt
    LUO Peng-fei YU Lan-xiu
    2012, 28(12):1769-1773.
    [Abstract](921) [HTML](0) [PDF 489.79 K](700)
    Abstract:
    Effects of preservative lactic acid bacteria on sensory quality of stirred yoghurt at 4 ℃ after 24 h storage, thorner in storage process and inhibition of yeasts and moulds were investigated. The results showed that the selection of six test preservative lactic acid bacteria (RP80, RP81, RP82, YM-C, GP100 and GP101) did not affect the acid yield ability of the starter. Preservative bacteria RP82 showed the highest score in sensory evaluation. In addition, the thorner change trend of RP82 was consistent with control group in storage process. The yogurt added with RP82 showed no bad taste. All the tested preservative lactic acid bacteria exhibited inhibitory effect on yeasts and molds under the experiment conditions. Compared with other strains, RP80 exhibited better inhibitory effect on yeasts and YM-C exhibited better inhibitory effect on molds under the experiment conditions.
    40  Preparation of a Selenium-enriched Fermented Biscuit
    WU Jin-tong LIAO Hua-jie LUO Su-jin LI Hui YING Yue WANG Qin
    2012, 28(12):1774-1778.
    [Abstract](1011) [HTML](0) [PDF 503.88 K](857)
    Abstract:
    Single factor test and orthogonal design were used to study the quality of a selenium-enriched fermented biscuit, combining with the sensory evaluation. The technological parameter were optimized to produce the crisp biscuit containing abundant Se. Results showed that the optimum conditions were as follows selenium-enriched yeast 0.56%, the first frementation water 29% and the time 6h. In the second fermentation stage, the best conditions wer baking soda 0.52%, salt 1.8% and fermentation temperature 240 ℃.
    41  Development of Compound Beverages Containing Purple Sweet Potato Vinegar and Apple Juice
    SHI Jing-lue
    2012, 28(12):1779-1784.
    [Abstract](1192) [HTML](0) [PDF 651.00 K](749)
    Abstract:
    Compound beverages of apple juice and purple sweet potato vinegar was produced, with purple sweet potato and apple as raw materials. The optimal alcoholic fermentation and acetic acid fermentation conditions formulation were investigated using orthogonal array design. The best conditions for alcohol fermentation were initial sugar content 16%, fermentation time 72 h and temperaure 30 ℃. The best conditions for acetic acid fermentation were fermentation temperature 32.01 ℃, initial alcohol content 7.25%, inoculation amount 9.79% and initial pH 4.54. The optimum formula for compound beverages were as follows: purple sweet potato vinegar 30%, apple juice 40%, purple sweet potato sirup 9%. The final product obtained tasted soft and had vinegar fragrance and purple sweet potato and apple juice.
    42  Preparation of Sugar-free Konjac Health Cake
    GU Rong
    2012, 28(12):1785-1787.
    [Abstract](951) [HTML](0) [PDF 407.56 K](670)
    Abstract:
    This paper studies the preparation of a health cake using flour, Yuanzhen sugar and konjac powder as main raw material. The results of the orthogonal experiments showed that the optimum formula was flour 100 g, egg 210%, Yuanzhen sugar 14%, konjac flour 35%, edible oil 5% and cake oil 2% (adding the flour weight percent). And the best processing conditions were egg-whisking time 12 min, baking temparature 200 ℃ and baking time 15 min. The products showed good sensory quality.
    43  Analysis of Nutritional Components in Different Tea Creams
    CHEN Jin-yu YANG Fang SHAO Jin-liang DU Li-juan LAN Shan-shan YANG Wan-lin
    2012, 28(12):1788-1791.
    [Abstract](1260) [HTML](0) [PDF 420.30 K](799)
    Abstract:
    The main biochemical components and mineral elements were determined to study on composition and contents of nutritional components of tea creams. The results showed that the samples were in rich of free amino acids, caffeine, water extracts and tea polyphonies. The contents of tea polyphonies in green tea creams were higher than that in red tea creams. The hydrolyzed samples contained 7 kinds of amino acids, in which the content of glutamic acid was highest followed by aspartic acid. The samples were in rich of mineral elements, in which the content of K was higher than Na. The content of harmful metals complied with Limitation Standard of Contaminants in tea. The contents of biochemical components and mineral elements of tea creams were quite different.
    44  Enumeration of Psychrophilic Bacteria in Raw Milk by Rapid Real-time Optoelectronic Microbiological Method
    XU Zhen-wei HAN Yi-yi ZHENG Xiao-ping MENG Jin ZOU Ming-hui ZHOU zhong ZHU Hong GAO Lei
    2012, 28(12):1792-1795.
    [Abstract](1272) [HTML](0) [PDF 409.85 K](676)
    Abstract:
    Psychrophilic bacteria from 50 raw milk samples were enumerated by rapid real-time optoelectronic microbiological method and aerobic plate counting method in the same time. Testing data of psychrophilic bacteria was assayed and compared deriving from the two detection methods. The results showed that counts of psychrophilic bacteria using standard curve: Lg CFU/mL= -0.417*DT+7.91 of rapid real-time optoelectronic microbiological method were 2.3~3.7×106 CFU/mL and the detection time was of 3.2 to 18.1 h. The result of aerobic plate counting was 2.3~3.7×106 CFU/mL. When the detection time of rapid real-time optoelectronic microbiological method was more than 18 h, the psychrophilic bacteria was not detected. Meanwhile the results of aerobic plate counting were <1 CFU/mL. The difference of logarithm of testing results between the two detection method was -0.9~0.8 with the absolute values of <1. The testing results from the two methods were quite consistent. These results indicated that using rapid real-time optoelectronic microbiological method to detect psychrophilic bacteria in raw milk had high applicability, greatly shorten the testing time, and the method was also accurate, simple and easy.
    45  The Molecular Weight and Monosaccharide Composition of Polysaccharides from Opuntia stricta
    GUO Yan-jiao HE Gang YAN Jun LIU Xu-cheng WU Xiao-yong YI Yong GOU Xiao-jun
    2012, 28(12):1796-1799.
    [Abstract](1281) [HTML](0) [PDF 461.71 K](1036)
    Abstract:
    The molecular weight and monosaccharide composition of Opuntia polysaccharide were studied. The crude polysaccharides were extracted from Opuntia with hot water and precipitated by alcohol, then purified by ion exchange chromatography on DEAE cellulose column. High performance gel filtration chromatography (HPGFC) and high performance liquid chromatographic (HPLC) method of precolumn-derivatization with 1-phenyl-3-methyl-5-pyrazolone (PMP) were used for detection of the polysaccharide molecular weight and the monosaccharide composition, respectively. The results of HPLC analysis showed that three main polysaccharides fractions were obtained, named OPS-1, OPS-2, OPS-3, with the molecular weights being of 124712, 197943 and 43083, respectively. The OPS-1 was composed of glucose, xylose, arabinose with the molar ratio of 1.5:12.9:1.0. The OPS-2 was composed of mannose, rhamnose, gIucuronic acid, gaIacturonic acid, gIucose , xylose, arabinose with the molar ratio of 1.0:15.6:1.0:2.4:8.2:41.6:36.3. The OPS-3 was composed of rhamnose, glucose, xylose, arabinose with the molar ratio of 1.0:2.4:1.4:1.4. The experiment can be used as a scientific basis for the research of Opuntia pharmacology in the future.
    46  GC-MS Analysis of the Volatile Components of Mulberry Wine
    LIANG Gui-qiu LU Chun-xia LI Quan LU Fei WU Jing-jing ZHOU Xiao-ling DONG Gui-qing HUANG Zheng-yong
    2012, 28(12):1800-1802.
    [Abstract](1193) [HTML](0) [PDF 429.84 K](727)
    Abstract:
    Volatile components in mulberry wine was extracted by headspace solid phase micro extraction method using gas chromatography - mass spectrometry ( GC-MS ) technique.Contrasting on NIST 05 spectrum-search showed that 52 volatile compounds were detected, which were consist of 9 alcohols,14 esters, 8 acides, 3 aldehydes, 9 alkanes, 2 phenols, 2 alkens, 2 ketones and 2 other compounds. Alcohols, esters, acids and aldehydes were the most aboundant volatile, with their contents being of 54.26%, 23.62%, 11.22% and 7.96%.
    47  Comparative Studies of Protein and Amino Acid Composition in the Whole Milk Powder
    WANG Ding-kun FENG Zhi-qiang WEN Can ZENG Nuan-xi LUO Xiao-bao ZHOU Xing-qi
    2012, 28(12):1803-1805.
    [Abstract](1521) [HTML](0) [PDF 432.48 K](821)
    Abstract:
    Using the Kjeldahl apparatus and automatic amino acid analyzer to analyze protein and amino acid in the whole milk powder. Total contents of amino acid account for about 95% of protein in the whole milk powder. The range of ratio of each amino acid contents to total contents of amino acid is less than 0.010. The compositions of amino acid are relatively stable and the detection of characteristic amino acid is fast and accurate. These entire analytical data can provide theoretical basis to the establishment of a scientific protein monitoring technology system.
    48  Comparison of Two Kinds of Vibrio Chromogenic Medium for Identification of Presumptive Vibrio parahaemolyticus
    XU Xiao-ke WU Qing-ping ZHANG Ju-mei WU Kui ZHANG Shu-hong GUO Wei-peng
    2012, 28(12):1806-1809.
    [Abstract](1449) [HTML](0) [PDF 421.68 K](980)
    Abstract:
    The presumptive Vibrio Parahaemolyticus strains isolated by thiosulfate - citrate - bile salts - sucrose agar (TCBS) from food samples were preliminary identified by HKM and CHROMagar vibrio chromogenic media according to the National Standards ( GB /T4789.7- 2008) and finally were confirmed by the API and MID identification. In qualitative and quantitative detection of 97 food samples, suspect strains appeared in 109/970 TCBS plates, corresponding to 31 samples. 109 suspect strains from different TCBS plates were inoculated with two kinds of chromogenic media. The results showed that there were 64 purple strains, corresponding to 22 samples. 60 strains were identified as V. parahaemolyticus by API20E among 64 purple strains, corresponding to 22 samples, the positive rate was 22.68%. The sensitivity, specificity, and accordance of two media were 100.00%, 91.84% and 96.33% respectively. HKM and CHROMagar vibrio chromogenic media can be recommended as good choice for preliminary identification of TCBS suspicious strains from foods.
    49  Determination of Content of Aspartame in Tea Beverages by High Performance Liquid Chromatography
    LIU Yu LIU Lian-xin YAN Chuan-yong LI De-feng
    2012, 28(12):1810-1812.
    [Abstract](959) [HTML](0) [PDF 502.74 K](790)
    Abstract:
    To establish a high performance liquid chromatography (HPLC) method for determination content of Aspartame in tea beverages ,20 μL samples were tested on a thermo C18 column using 0.01 mol?L-1 potassium dihydrogen phosphate and acetonitrile (40:60) as mobile phase was with flow rate of 1.0 mL/min at 210nm.The results showed that Aspartame concentration had good liner relationship within the range of 0~50 μg/mL (Y=52139X (0~50 μg/mL, R=0.9994). The average recovery was 100.3% with RSD of 0.33%.The method was simple, fast, accurate, and precise, which could be used to determine content of aspartame in tea beverages.
    50  Analysis of Pyrolyzed Constituents in Essential Oil of Xinyang Maojian Tea
    DUAN Bin-bin LIU Peng-fei NING Xia DUAN Meng WEI Qing ZHAO Ming-qin
    2012, 28(12):1813-1817.
    [Abstract](980) [HTML](0) [PDF 555.54 K](742)
    Abstract:
    The essential oil of Xinyang Maojian tea was extracted with steam distillation extraction. The pyrolyzed products of the Xinyang Maojian tea extract was investigated by thermogravimetric analysis and on-line pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS). The TG curve shows that between 25~443.4 ℃ the largest weight loss occurs, and the total weight loss was about 93%. Py-GC/MS was used for the qualitative and semi-quantitative analysis of the pyrolysis products at the main weight loss temperature(200, 500 and 800 ℃).The results showed that 45 volatile compositions were identified from Xinyang Maojian tea by GC/MS. Alcohols, ketones and terpenes were the main efficacious ingredients in the essential oil. Pyrolysis products of the essential oil at 200 ,500 and 800 ℃ were compared. 31 compounds were identified at 200 ℃ and 30 compounds were identified at 500 ℃. Polycyclic aromatic hydrocarbons occurred when hydrolysis at temperature higher than 500 ℃ and 45 compounds were identified at 800 ℃. Its quantity increased with the rise of temperature.
    51  Determination of Residual Pentachlorophenol in Paper Materials by Gas Chromatography/Mass Spectrometry
    LI Zhong-hao TANG Gang-ling BIAN Zhao-yang FAN Zi-yan YANG Fei HU Qing-yuan
    2012, 28(12):1818-1821.
    [Abstract](1031) [HTML](0) [PDF 448.32 K](685)
    Abstract:
    A rapid analytical method for the determination of pentachlorophenol (PCP) residual in paper materials with 2, 4, 6-trichlomphenol as the internal standard was developed. The paper material was extracted ultrasonically using ethanol in 30 minutes. The concentrated PCP extract was dissolved by 0.1 mol/L potassium carbonate solution, followed by derivation with acetic anhydride. The derivative was extract by n-hexane, and then analyzed in gas chromatography-mass spectrometry (GC/MS). The separation was performed on a HP-5MS column (30 m×0.25 mm, 0.25 m film thickness). The limits of detection (LOD) and limits of quantitation (LOQ) of PCP in the method were 0.02 mg/kg and 0.07 mg/kg by calculating the diluted standard mixture with the 0.5 g of sample matrix, and the recovery was 85.0%~98.1% with relative standard deviation (RSD) less than 6%. The study revealed that the method was suitable for the determination of residual pentachlomphenol in paper materials.
    52  Inhibitory Kinetic Spectrophotometric Determination of Citric Acid with Benzyltriethylammonium Chloride as Sensitizer
    NI Xiu-zhen WANG Xiao-ju
    2012, 28(12):1822-1825.
    [Abstract](924) [HTML](0) [PDF 447.86 K](660)
    Abstract:
    A new inhibitory catalytic kinetic spectrophotometric method for the determination of trace amount of citric acid was developed based on that citric acid can inhibit the discoloration of the catalytic oxidation reaction of Spirit Blue with KBrO3 by NO2- in the presence of HAc solution using cationic surfactant of Benzyltriethylammonium chloride as an sensitizer. The effects of the factors such as absorption spectra, acidity, concentrations of reagent and coexisting ions, on the reaction are discussed and the kinetic conditions were studied. Under the optimum conditions, good linear relationship was obtained between absorbance difference (ΔA ) of the inhibited system and non-inhibited system at 520 nm and the concentration of citric acid in the range of 4~128 μg/L with the detection limit of 3.09×10-6 g/L. The catalytic reaction was the zero-order reaction and apparent activation energy of the catalytic reaction 138.2 kJ/mol, and the reaction rate constant was corresponding to 2.16×10-3 mol/Lmin. The sensitivity was increased by 2.6 times than in the absence of the surfactant. The method can be used for the determination of citric acid in water with satisfactory result.
    53  Construction and Application of HACCP System for Freeze-dried Pleurotus eryngii
    HUI Jun-ai LIU Nian
    2012, 28(12):1826-1828.
    [Abstract](1098) [HTML](0) [PDF 449.49 K](876)
    Abstract:
    To ensure product quality, stability and controllability of freeze-dried Pleurotus eryngii, four critical control points were identified based on the importance and hazard analysis of freeze-drying processing technology of Pleurotus eryngii throughout the product quality system. Preventive measures for adaptation were suggested to improve the quality and safety of freeze-dried products of Pleurotus eryngii, and provide a reference for quality management and control of other freeze dried foods.
    54  The Progress of Heat Treatment and Heat-induced Aggregation of Soy Protein
    YUAN De-bao LI Fen-fang YANG Xiao-quan GAO Zhi-ming
    2012, 28(12):1829-1833.
    [Abstract](1277) [HTML](0) [PDF 541.37 K](1085)
    Abstract:
    Soy protein modification by heat treatment is helpful to improve the functional properties and biological utilization rate, so as to broaden its application in the food industry as food ingredients. heat treatments on soybean protein may affect its thermal aggregation behavior, thus modifying its functional properties and biological utilization rate. Therefore, this paper focused on the progress of soy protein modification by heat treatment and soy protein thermal aggregation behavior (including soy protein Isolates, soy globulin and soy β-conglycinin), providing some help for the number of scientific researchers and production corporations.
    55  Physicochemical Properties, Bioactivities and Metabolism of Astilbin
    ZHANG Qing-feng NIE Hai-chun ZHENG Guo-dong SHANGGUAN Xin-cheng
    2012, 28(12):1834-1838.
    [Abstract](1282) [HTML](0) [PDF 466.35 K](1166)
    Abstract:
    Astilbin is a dihydroflavonol rhamnoside that widely exists in plants and functional food. Researches indicated that astilbin has many bioactivities, such as selective immunosuppression, hypoglycemic effect, regulate lipid metabolism, etc, which attracted the interesting of many food chemists, medicinal scientists and biologists. In the present article, the distribution, physicochemical properties, bioactivities and metabolism of astilbin were reviewed.
    56  Development of a Logistics System for Agriculture Products by Cloud Computing Technologies
    ZHENG Hui-long GAN Wei LIANG Zhi-chun TAN Wei-jun LI Qiong SU Jian-ming
    2012, 28(12):1839-1843.
    [Abstract](1143) [HTML](0) [PDF 495.44 K](722)
    Abstract:
    This paper discussed the possibility of building an advanced logistics management system for the agriculture products in Qingyuan city, by the updated cloud computing, RFID technology, voice XML technology, etc. It could improve the quality and safety of the agriculture products, boost the economic development, and create an advanced agriculture trading center with the local features.
    57  Review of the Strategies for Safe Storage of Southern China Imported Corn
    SHI Guo-wei WENG Sheng-tong LI Li-jie
    2012, 28(12):1844-1845.
    [Abstract](753) [HTML](0) [PDF 358.29 K](613)
    Abstract:
    Imported corn had high water content and many impurities, and was highly crushed, seriously affecting its safe storage safe storage technology. This article reviewed the safe storage technology of southern China imported corn from the daily care measures and problems, to provide reference for the relevant practitioners.

    Editor in chief:李琳

    Inauguration:现代食品科技

    International standard number:ISSN 1673-9078

    Unified domestic issue:CN 44-1620/TS

    Domestic postal code:46-349

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