Abstract:To explore the effect and mechanism of salicylic acid (SA) treatment on physiologica indexes of Tomato, Tomato were immersed in concentrations (0.1 g/L) of solution, respectively for 5 minutes and stored under the conditions of (2±1) ℃ and 25 ℃, contents of protein and the activities of resistance related enzymes in postharvest tomato were measured with Colorimetry. Results showed that SA treatment resulted the contents of protein and the activities of resistance related enzymes significantly enhanced after SA treatment. And the result of eparation gel concentrations showed that small molecule induced protein was appeared. In conclusion, SA treatment can lead the pathogenesis-related protein to express.

Abstract:Effects of ozone on preservation of chicken were investigated by using total bacterial count, TVB-N and pH value, sensory quality during refrigeration as indexes in this paper. The results showed that soaking the chicken in 5~8 mg/L ozone solution for 20 min gave the best preservation effect on chicken and the shelf life of chilled chicken could be up to 11 days.

Abstract:The hypoglycemic effects of tea polysaccharide and synergy factors were studied. Diabetic mice were modeled based on a high-fat and high-sugar feed and injected with alloxan. Fasting blood glucose was determined on day 0 and 30. The blood samples of mice were taken through ophthalmoscopy vein plexus. At the end of experiment, the spleen and thymus were taken to weigh, and the liver was made of 10% liver homogenate, the liver glycogen, pyruvate kinase (PK), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) activity and malondialdehyde (MDA) level in the liver issue were measured. The results showed that tea polysaccharide and synergy factor can reduce high blood glucose levels of diabetic mice and improve the spleen and thymus index of high blood glucose mice. TPS an TP can improve their high antioxidant capacity, make blood sugar into the liver cell, enhance the synthesis of glycogen yuan and the oxidative degradation of glucose, thus adjusting sugar metabolism and reducing blood sugar.

Abstract:Cantonese-style moon cakes are rich in nutrients, being suitable for the growth of microorganisms. Previous researches confirmed that the spoilage of Cantonese-style moon cakes was mainly due to moulds. In this paper, the separation and identification of moulds from Cantonese-style moon cake were studied, and the main fungal species which cause Cantonese-style moon cake mildew in Guangdong were obtained. A variety of different types of fungicide were studied, and the best fungicide was found. Sodium dehydroacetate, Natamycin, sodium paraben complex, cinnamon essential oil and garlic essential oil were chosen for their inhibition effect on the moulds. It was very important to the Cantonese-style moon cake production in Guangdong by inhibiting the mould to control the spoilage.

Abstract:A strain of inhibition to many kinds of plant pathogenic fungi, named BS-3, was isolated from soils. The strain had quite strong fungistatic activities on plant pathogenic fungi such as rice sheath blight, rice blast. It had 100% homologous to Bacillus licheniformis, Bacillus subtilis and Bacillus amyloliquefaciens by 16S rDNA sequences BLAST analysis plus the results of morphological and biochemical parameters. It was confirmed as a strain of Bacillus licheniformis. Using rice sheath blight fungus Thanatephorus cucumeris as the indicator bacteria, inhibition zone method was chosen to detect antifungal activity of fermentation product belong to the strain BS-3. The results showed that the fermentation liquor after the treatment of centrifuging and 50% saturated ammonium sulfate had quite strong fungistatic activities. In addition, the antifungal substances had strong thermostability.

Abstract:In this paper, the culture medium of Lactobacillus plantarum for bacteriocin production was optimized. The results showed that the culture medium had an important effect on germ formation and production of bacteriocin, in which carbon source was significant. Overall, 5% molasses, 0.5% yeast extract, 2% tryptone, 0.4% KH2PO4, 0.1% MgSO4?7H2O, 0.5% CaCO3, 0.05% MnSO4 and 0.3% Tween 80 were the optimal combination of culture medium.

Abstract:HPLC was employed to detect benzo(α)pyrene content in Camellia oleifera oil in different step of several extraction processes. Benzo(α)pyrene came mainly from the dual evaporation of solvent in solvent extraction method and was up to 2.54 μg/kg. In the oil made by pressing method, the main source of Benzo(α)pyrene was roasting step. The highest amount was 26.55 μg/kg. The benzo(α)pyrene content decreased in the following refining process in both solvent extraction and pressing methods. Most of benzo(α)pyrene could be removed in the decolorization step. No benzo(α)pyrene was found in camellia oleifera oil extracted with hypocritical extraction method.

Abstract:Potato residue was the residue generated in the potato starch production process. The major ingredient is water, cell debris and residual starch granules. It contains a lot of starch and dietary fiber and small amounts of protein. It is a valuable resource. In this paper α-amylase and glucoamylase were used to deal with potato residue. And then separate the liquid portion and ferment it to edible protein, the solid part was bleached, modified to dietary fiber, and the potato residue was got full use. This study designed the process, selected the enzymes and optimized the process conditions. And the protein and dietary fiber’s physical and chemical properties were determined.

Abstract:In order to obtain high activity ancoagulant peptide from Poecilobdella manillensis Lesson, an enzymolysis method was established through sequential steps of screening single-factor and designing orthogonal test. By selecting ancoagulant activity as index, the optimum enzymolysis reaction conditions were determined as enzymolysis temperature 55℃, enzymolysis temperature 2h, substrate concentration 12%, enzyme dosage 3% and pH8.5. The ancoagulant activity could reach 702AT-U/g under the optimized conditions.

Abstract:In order to increase the mannitol productivity of (Lactobacillus fermentation) LS33, the fermentation conditions of LS33 were researched. Response surface methodology was used to design experiment on the basis of single factor experiment results, a quadratic regression model of fructose concentration, initial pH value and temperature was established by Design Expert 7.0. The optimal fermentation conditions were determined as follows: fructose concentration 75 g/L, initial pH value 6.9, temperature 42 ℃, inoculums size 10% and shaker speed 120 r/min, undert these conditions, the mannitol productivity was 53.66%, increased by 18.93% than before (45.12%).

Abstract:In order to produce better gel strength of salted bone paste chicken sausage, the effects of addition levels of bone paste butt, pork/total meat and modified starch/total starch on gel strength were explored to optimize formula of salted bone paste chicken sausage by response surface analysis (RSA) on the basis of single-factor experiments. The particle size of bone paste was 30~50 μm. On the base of the basic formula (meat 40%, starch 6%), the optimal formula was determined as bone paste butt 2.28 % (db), pork/total meat 0, and modified starch/total starch 0.47. With the optimal formula, the gel strength of salted bone paste chicken sausage was 3787.59 g?mm.

Abstract:The complex enzymes (pectinase, cellulase, α-amylase and neutral protease) were used for preparation of tobacco extract. The optimum amounts of the four enzymes were: pectinase 0.05%, cellulose 0.15%, ?-amylase0.05% and protease 0.15%. And the optimum treatment temperature, time and pH were 50 ℃, 1 h and natural, respecctively. The evaluation of smoking showed that, compared with the control, the concentration and strength of the smoke significantly increased, which was delicately aromatic with a sweet taste. It was soft, sweet and delicate, without stimulation to the throat and nose, and the coarse odor declines obviously. Its reduce sugar content were improved of 123%, free amino acid content was stepped up 74%, while the protein content showed little changes. GC / MS analysis showed that the important aroma substances of the treatment, such as solanone, megastigmatrienone, 3 - hydroxy-β- damascone, ionol and ionone were increased. And Maillard reaction product of 5,6-dihydro-2H-pyran-2-one, 3,5-dihydroxy-2-methyl-4 (H) pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl-4 (H) pyran-4-one and 2,6-dimethyl-4-thiopyrone also has improved so visibly.

Abstract:The objective of this study was to explore technique of enzymatic hydrolysis of corn stalk pulp (removal rate of lignin of 82.1%) from active oxygen cooking with a solid alkali with Chinese cellulase (enzyme activity: 13.94 FPU/100ml). The results showed that the optimum process conditions were the following: enzyme-substrate ratio of 0.47% (m/V), pH value of 4.70， temperature of 50℃ and enzymatic reaction time of 72 h. The highest yield of sugar was 59.41% under the optimum process conditions. The paper also presented the different enzymolysis of corn stalk pretreated by different methods, and the order of the effect of enzymolysis was as follows: corn stalk pulp from active oxygen cooking with a solid base > corn stalk pulp from alkaline cooking >> corn stalk pretreated by mechanical crushing > raw corn stalk.

Abstract:In this paper, a rice milk beverage with fractional rice as the primary raw material was prepared．Α-amylase and α-1, 4-Glucan glucohydrolace were used to hydrolyze rice．The optimum recipe and stability conditions were determined by orthogonal tests, and the sensory score and stability factor were used as the standards. Results showed that the most appropriate recipe was fractional rice 10%, milk powder 2%, oligofructose 2% and sugar 3%. Besides, the best stability conditions were sucrose fatty acid esters 0.1%, CMC 0.02%, sodium alginate 0.1%, and homogenization pressure 40MPa. The products showed good taste, flavor and high stability.

Abstract:Two kinds of yeast (Saccharomyces cerevisiae and Saf-instant yeast) were used for preparation of brewed pineapple wine using Hainan pineapple as raw material. The organoleptic indexes and flavour substances of the wine were analyzed. The stability of pineapple wine was studied in different storage conditions such as room temperature, low temperature (4 ℃) and exposing to sunlight. The result showed that, when 0.10 g sucrose was added to 1 g pineapple, the best taste and the highest alcohol content of the wine were achieved and the highest stability of the wine was found at low temperature (4 ℃).

Abstract:Jinjiang oyster (Crassostrea Rivularis) were hydrolyzed by the endogenous proteases to produce amino acid nitrogen and the influencing factors were tested. The optimum conditions were ascertained as pH 4, temperature 40 or 50 ℃, material/total ratio 0.5 and autolysis time 12 h. Three crucial parameters of Jinjiang oyster protein autohydrolysis, including temperature, initial pH value and material/total ratio, were optimized by using the response surface methodology. Results showed that the optimum autohydrolysis conditions were temperature 56.24 ℃, initial pH 4.00, material/total ratio 0.50 for 12 h, under which the actual value of amino nitrogen content reached up to 5.73 mg/mL, which was in close agreement with the predicted value of 5.81 mg/mL and higher by 39.42% than that without optimization.

Abstract:Sensory evaluation of the cake added with micro-algae DHA and determination of the DHA, peroxide value and acid value, etc, were made in this paper. The results showed that adding micro-algae DHA did not cause significant changes in the smell and taste of the cake. In the test of the micro-algae DHA additives (0.10 mg/g~1.00 mg/g finished product) inside, the average loss rate of the DHA in cake after baking is 12.28% and DHA loss also changes very little in room temperature placed after 2 d. No significant changes in the peroxide value and acid value of the cake were found in the process of production and placement. The cake's main ingredients showed little influence on the stability of the micro-algae DHA. The micro-algae DHA of the test can be used in the production of cake, and new functional food containing DHA will be developed.

Abstract:Peanut protein milk was produced by using peanut butter, milk powder, and sugar as the main materials. The stability of the peanut protein milk was investigated after added with complex emulsifiers-thickeners and then subjected to a range of 10 to 50 MPa for homogenization. It indicated when added complex emulsifiers-thickeners 0.46% (polyglycerol esters of fatty acids 0.10%, sodium stearoyl lactylate 0.03%, CMC 0.03%,biopolymer cellulose 0.25%, k-carrageenan 0.05%), and the pressure of homogenization is 40 MPa at 70℃, its stability was satisfactory. No precipitation or obvious fat-floating of the samples were found after a 6-month constant temperature storage.

Abstract:The optimal conditions in producing the nutritional jujube fruit crackers with jujube fruit grain, low gluten flour, sugar, grape syrup, palm oil, egg, Soy protein powder and whole milk powder was studied in this paper. And the best formula was: jujube fruit grain 4g, low gluten flour 110 g, sugar 10 g, grape syrup 50 g, palm oil 25 g, egg 5 g, soy protein powder 8 g and whole milk powder 4 g.

Abstract:Any WTO member can use countermeasures against those adverse technical trade measures through the dispute settlement mechanism not only in theory but also according to the past experiences of other countries. The Uniform Limit from the current agricultural chemical residue system in Japan, the Positive List System, has already hindered the export trade of agricultural product from China to Japan greatly. Thus in this paper, analysis of the feasibility of the legal proceeding against the Uniform Limit through WTO dispute settlement mechanism was given according to the evidences of violation against SPS Agreement articles. It was indicated that the countermeasure on the Uniform Limit through WTO legal proceeding would be a useful attempt.

Abstract:To control the quality of iced fresh chicken supplied for Hongkong strictly, HACCP system was applied in analysis of remarkable harmful factors and key control point of production technology of iced fresh chicken. The results indicated that raw material (chicken) acceptance check, removal internal organs, detecting metal are key control points. The key parameters were epidemic disease of raw material which should not be checked up, pharmaceuticals residual are accord with the Standards of Pharmaceuticals Residual for Animals and Product supplied for Hongkong, Fe<Φ1.5mm and SUS<Φ2.5mm. Based on these, prevention and management measures were established.

Abstract:The profiling flavor compounds of Sachima during storage were extracted and determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the major volatile components of Sachima were aldehydes, ketones, esters and heterocyclic compounds. Among these flavor components, the relative content of linear-chain aldehydes increased, indicating the oxidation of Sachima lipids during storage; the relative content of ethanol, ketones and esters decreased, resulting the fragrance loss of Sachima; the relative content of maltol and pyrazines increased, which indicated that Maillard reaction was still proceeding during storage；the decrease of ethanol influences the fragrance coordination of Sachima.

Abstract:Borojo fruit is a natural fruit which contained high potassium and low sodium which is a good food source for supplement of potassium, calcium and magnesium. To detect the content of eight kinds of trace elements by FAAS: copper, iron, magnesium, zinc, manganese, potassium, sodium, calcium in Borojo fruit and its products, and to provide a scientific basis for the development and deep processing of Borojo efficacy. Samples were digested by nitric acid overnight and were detected for six times by flame atomic absorption spectrometry. The pre-treatment method was rapid, reproducible and reagentless. The recovery was between 94% and 104% and the relative standard deviation was no more than 3.15%. The contents of eight trace elements in Borojo freeze-dried powder were about 3 times more than those in the fruit. The concentrations of trace elements in enzymatic hydrolysis concentrated powder were higher than that in freeze-dried powder. The copper, zinc, manganese, magnesium, potassium, calcium, iron and sodium in concentrated powder were 5, 7, 1.08, 1.16, 1.22, 1.12, 1.23 and 55 times respectively higher than those in freeze-dried powder. The ratios of potassium to sodium in Borojo fruit, freeze-dried powder and concentrated powder were 2435:1, 2870:1 and 63:1, respectively. The proportion of eight trace elements in Borojo was similar with that in ziziphus jujube, durian and dried dates, while Borojo contained more magnesium.

Abstract:A simple and rapid method was developed for determination of 30 specified glucocorticosteroids. Sample was extracted and purified by three phases solvent system comprised of saturated aqueous sodium chloride solution, acetonitrile and hexane. After emulsified matrix was precipitated by potassium ferrocyanide and zinc acetate solution, 30 specified glucocorticosteroids were determined by Ultra Performance Liquid Chromatography (UPLC). In addition, extraction conditions were further optimized by systematically reseaching on effects of different extracting solvents and methods. With this method, the average recoveries for glucocorticosteroids ranged from 89.8 % to 105.2 %; The relative standard deviations were between 5.0 % and 10.3 %; And the method quntification limit was 2.0 mg/kg.

Abstract:Three detecting methods for starch in tobacco were compared by parallel test and standard recovery. Results showed relative standard deviation and the recoveries of starch of the acid hydrolyzation was 2.26% and 107.86%, respectively. Those of the iodine coloration methods were 1.0397% and 98.45%, respectively. For continuous flow methods, the relative standard deviation and recoveries of starch were 1.33% and 98.63%, respectively. The accuracy of acid hydrolyzation was worse than the other two methods. The accuracy of iodine coloration was close to the cont inuous,, thus both of the two methods can be adapt to detect starch in tobacco.

Abstract:The volatile components of preserved egg prepared by low pressure-vacuum method were determined by solid phase micro extraction (SPME) and gas chromatography-mass spectrum (GC-MS), with the ordinary preserved egg as the control. The optimum conditions for processing preserved egg by low pressure-vacuum were as follow: temperature 23 ℃, vacuum -0.06 MPa, and evacuation time 10 h. The results showed that main volatile components contributed to flavor of preserved egg pickled by low pressure-vacuum were as 2-Methylcyclopentanol, 1-Octen-3-ol, benaldehyde, 1-Methylcycloheptanol and 2,6-Di-tert-Butyl-4-Methylphenol among identified thirty-four components. Main volatile components contributed to flavor of ordinary preserved egg as 1,2,5-trimethyl-1H-pyrrole, 2-Methylcyclopentanol, 4-Aminopyridine, 1-Octen-3-ol, Pyrazine,2-ethyl-6-methyl- among identified twenty-eight components. The preserved egg pickled by low pressure-vacuum had a higher content of volatile compounds and more components when compared with ordinary preserved egg. This research confirmed the feasibility of processing preserved egg by low pressure-vacuum method and it is also found that the flavor of preserved egg pickled by low pressure-vacuum was more better than that of the ordinary preserved egg. The alcohol flavor was more intense, which was in agreement with the sensory evaluation.

Abstract:Conductivity method is a recently-developed electrochemistry technology in the microorganism detection. This study investigated the accuracy and reliability of the conductivity method on the rapid detection of food total aerobic bacterial count. At the first, three standard curves for three kinds of food were built up. And then, repeatability experiments and parallel experiments were conducted. Results indicted that there were no prominence difference between conductivity method and plate count method. The conductivity method can be used as a rapid detection method for total aerobic bacterial count in food.

Abstract:Vanillin assay was carried out in HCl medium to determine the content of proanthocyanidins in the skin of lotus extract. Several parameters affecting the precision and accuracy of vanillin assay including HCl concentration, vanillin concentration, reaction time, reaction temperature, and sunlight were studied. The results showed that the proper reaction conditions were as the following: the medium comprised of 0.5 mL of sample,3 mL of 4%vanillin solution in methanol, and 1.5 mL of concentrated HCl in methanol, and the reaction was carried out at 30℃ for 20 min(measured at 500 nm).Assessment of the method by statistics showed that the method had high stability, reproduction,and recovery.

Abstract:When the rounding interval was 0.01 g/100g, the uncertainty from rounding contributed the most to the measurement uncertainty of peroxide value. If the rounding interval for the result was based on the significant figures of the measurement uncertainty, i.e. 0.001 g/100g in the case in this paper, the uncertainty from rounding can be ignored. Attention should be paid to the uncertainty from rounding; sometimes it is the predominant component to the measurement uncertainty of result.