Volume 28,Issue 9,2012 Table of Contents

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  • 1  The Effects of Storage Temperature on Hardening and Antibacterial Activity of Mangostana Pericarp
    YU Li-mei FENG Wei-hua BAI Wei-dong
    2012, 28(9):1098-1101.
    [Abstract](945) [HTML](0) [PDF 383.49 K](789)
    Abstract:
    In the paper, Hainan mangosteen was used as materials to study the effect of different storage temperature on hardening characteristic and antibacterial activities of mangosteen pericarp. The results showed that, lignin content and the crude fiber content of lignin deposition indicators of mangosteen shell all shows ascendant trend followed as the storage period extending. At the end of the storage, lignin content of mangosteen pericarp under room temperature treatment was increased 14.3% than that of low-temperature treatment. Total phenolic content of lignified substrate showed a trend of first increasing and then decreasing, and reached the max peak (33.03 mgGAE/g FW ) in a 6-day storage. Antibacterial capacity had different trend based on different products of lignification and polyphenol conversion products during the whole storage. Low temperature contributed to the stable of bacteriostatic activity.
    2  Effect of Different Moisture Content on the Texture and Chroma of Roast Antarctic Krill
    TU Min-jian CHI Hai YANG Xian-shi LI Xue-ying
    2012, 28(9):1102-1105.
    [Abstract](966) [HTML](0) [PDF 358.74 K](626)
    Abstract:
    Effect of different moisture contents (22%~31%) on quality changes of roast antarctic krill was investigated based on texture, chroma and sensory evaluation. The results exhibited that moisture content affected the quality of roast antarctic krill in some degree. The hardness, gumminess, chewiness and shear force of roast antarctic krill with moisture content of 22% were significantly different to other kinds of moisture content (P<0.05). The cohesiveness and springiness of roast antarctic krill with moisture contents of 25% and 28% were higher, and those two kinds of roast antarctic krill had better quality. The chroma of roast antarctic krill was easily accepted as the moisture content decreased, but the RGB values of four kinds of roast antarctic krill showed that the color of four samples were in pink series with little effectiveness on appearance. Sensory score of roast antarctic krill wtih moisture contents of 28% was 8.99±0.05, which was the highest compared to the others. Through the texture analysis, chroma analysis and sensory evaluation of roast antarctic krill with different moisture contents, antarctic krill with moisture content of 28% was considered as the best quality.
    3  CO2 Absorption Characteristics and Mass Transfer Performance in Grafted PVDF Hollow Fiber Membrane Contactor
    HE Ting-lin CHEN Ren-ju XIAO Kai-jun
    2012, 28(9):1106-1110.
    [Abstract](1119) [HTML](0) [PDF 413.64 K](678)
    Abstract:
    In this paper, CO2 absorption characteristics and mass transfer performance in N-isopropyl acrylamide (PNIPAM) grafted PVDF hollow fiber membrane contactor using NaOH solution as absorbing liquid to absorb carbon dioxide were studied, and then mass transfer model of CO2 absorption was established. The absorption rates of carbon dioxide in PVDF hollow fiber membrane contactor was improved by the increase in the concentration and flow rate of absorbing liquid, while decreased with gas flow. The optimal processing parameters for absorbing CO2 via grafted PVDF hollow fiber membrane contactor were: 0.4 mol/L of absorbing liquid concentration, 16 L/h of flow rate of absorbing liquid, and 250 L/h of gas flow rate at a counter flow of gas against absorbing liquid. Under the above operating conditions, the absorption rate of carbon dioxide was nearly 100% and total mass transfer coefficient is KG=17.5?26.3×10-5 mol?m-2?s-1?KPa-1. The mass transfer flux was about NCO2=3.8?7.6×10-6 mol?m-2?s-1. The characteristics of absorption of CO2 for grafted PVDF membrane contactor were of good efficiency of absorption.
    4  Effects of Ethanol Extracts from Rubus Corchorifolius Leaves on Different Models of Mice Diarrhea
    ZHANG Li LIU Xiao-juan XIONG Ping CHEN Xue-xiang CAO Yong
    2012, 28(9):1111-1115.
    [Abstract](1010) [HTML](0) [PDF 476.98 K](788)
    Abstract:
    To study the effects of ethanol extracts from Rubus corchorifolius L.f leaves (RE) on four different models of mice diarrhea, different models of mice diarrhea were induced by senna, castor oil, magnesium sulfate and Escherichia coli, and six groups were set up, including blank control group (BC), model control group (MC), positive drug control group, high/middle/low dosage of RE(RH, RM, RL). The indexes of amounts of loose stools and the level of loose stools were observed and the diarrhea index was calculated. Compared with MC group, the diarrhea index of RE groups induced by senna was reduced significantly during 0~3 h (P<0.01); the diarrhea index of RH and RM groups induced by castor oil was reduced significantly during 0~5 h (P<0.05). The diarrhea index of RM group induced by Escherichia coli was reduced significantly during 0~2 h (P<0.01). The diarrhea index of RH and RM groups induced by magnesium sulfate was reduced significantly just during 0~1 h (P<0.01). There were significantly induction of RE on the diarrheal models induced by senna, castor oil, and Escherichia coli, while weak effect on the magnesium sulfate one.
    5  Study on the Effect of Screw Extrusion Processing on Soluble Nitrogen and Amino Nitrogen of Dried Lentinus Edodes
    WU Ke-Gang TANG Zhong-Sheng LUO Ji CHAI Xiang-Hua WANG Sheng-li PAN Xian-Zong
    2012, 28(9):1116-1119.
    [Abstract](952) [HTML](0) [PDF 449.08 K](725)
    Abstract:
    To improve the dissolution of mushrooms soluble nitrogen compounds, the screw extrusion processing was adopted and the effects of cylinder temperature, screw speed, feed rate moisture content of materials and protease hydodrlysis were studied. Experimental results showed that , using NSI and amino nitrogen as the main indicators combined with other physical parameters,the optimal parameters for the screw extrusion were determined as screw speed 25 r/min, the moisture content of materials 10%, barrel temperature 160 ℃and feed rate 9 r/min. under the optimum conditons, NSI value was up to 73.93 %. Various factors on the NSI of the order as follows: screw speed > moisture content of materials > cylinder temperature > feed rate. Further trypsin enzyme enables the NSI and the amino nitrogen content were increased by 94.94% and 82.94%, respectively.
    6  Study of Blood Lipid-lowering Effect of Herba patriniae
    LAN Tao-fang LU Jia-kun QU Hong-yan LIU Jin-feng CAI Wen-qian MENG Liang-yu
    2012, 28(9):1120-1122.
    [Abstract](947) [HTML](0) [PDF 517.10 K](693)
    Abstract:
    To study the influence of Herba Patriniae on lipid metabolism of rats, SD rats (male and female in half and half) were used as experimental animals. The experimental model was established with high-fat feed. Blood from eyeball was drawn after fed for 4 weeks. The contents of cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C) and high-density lipoprotein cholesterol (HDL-C) were 3.01, 1.36, 0.32 and 1.07, respectively. Results showed that, compared with the positive control group, the contents of TC, TG, LDL-c of the other three groups were much lower and HDL-c was significantly higher. There were remarkable differences among the different dose groups. It was concluded that Herba patriniae has action of regulating blood lipids. The Herba patriniae can be used as a functional food to be developed.
    7  Secreted Expression of Human Beta-defensin-3 in Saccharomyces cerevisiae
    WU Hui CHEN Yi XIAO Jun-mei TANG Yu-qian
    2012, 28(9):1123-1127.
    [Abstract](972) [HTML](0) [PDF 596.20 K](704)
    Abstract:
    DNA fragment containing hBD-3 with α-factor in the upstream sequence was amplified and inserted into the shuttle plasmid-pYES2 of Saccharomyces cerevisiae after digestion. The recombinant vector called pYES2-α-factor-hBD3 was transformated into Saccharomyces cerevisiae INVSC1. The recombinant positive clones, which were screening by PCR reduced with 2% galactose. The recombinant protein could be detected in the cultured supernatant by protein assay reagents. Plate test indicated that the supematant could inhibit the growth of Escherichia coli ATCC6538 and Staphylococcus aureus ATCC10231. The strategy of secretion expression of Human beta-defensin-3 gene in Saccharomyces cerevisiae may lay the foundation for further exploration of the biological activity and security application of the Human beta-defensin-3.
    8  Optimization of Curing Conditions for Production of Flavor Tilapia
    CHEN Jiao-jiao JIANG Ai-min
    2012, 28(9):1128-1132.
    [Abstract](973) [HTML](0) [PDF 530.03 K](788)
    Abstract:
    Curing tilapia was used as the research objective and the content of salt in fish , amino nitrogen in fish and the content of protein in brine were adopted as the investigating indicators .Three curing parameters including curing time, dry-salting temperature and curing concentration were optimized using central composite design and response surface methodology based on single factor investigations for achieving maximum the sensory evaluation value .The influence of curing condition on the content of salt in fish ,amino nitrogen in fish ,the content in brine and the quality of products were studied ,the simulated quadratic polynomial regression equation of prediction model was set up between the results of sensory evaluation and determined indicators in different dry-salting factors .The results showed that the dry-salting time significantly affects the contents of salt and amino nitrogen in fish as well as the content in brine, while the effect of dry-salting concentration on amino nitrogen in fish is not significantly. The model set up by response surface method showed that regression equation fit well with experimental data and the content of sodium chloride greatly affects the sensory evaluation, followed by dry-salting time and dry-salting temperature. When the dry-salting time, dry-salting temperature and sodium chloride content were 4.28h, 9.64 ℃ and 1.64%, respectively, tiptia showed the best sensory quality. The results were basically corresponding to model prediction.
    9  Effect of Ultrafiltration on Functional Properties of Protein Hydrolysate from Tilapia By-products
    REN Zeng-chao ZUO Wei ZHOU Chun-xia HONG Peng-zhi
    2012, 28(9):1133-1135.
    [Abstract](1042) [HTML](0) [PDF 475.44 K](691)
    Abstract:
    Hydrolyzed Tilapia by-products proteins were prepared and the degree of hydrolysis was controlled as 5.0% by pH-stat method in this study. Trypsin-hydrolysates (DH 5.0%) were ultrafiltered by 5 kDa ultrafiltration membrane. The results showed that the protein recovery was 89.21% and the desalination rate reached 87.59% after ultrafiltration. Emulsifying activity increased by 1.2 times and emulsion stability increased by 1.1 times after ultrafitration. Foaming properties was also improved by ultrafiltration treatment.
    10  Isolation and Identification of Mycorrhizal Fungi from Anoectochilus
    JIANG Qi-Qing Fang Xiang Zheng Gui-Zhao
    2012, 28(9):1136-1138.
    [Abstract](1271) [HTML](0) [PDF 306.71 K](708)
    Abstract:
    29 strains of endophytic fungi were isolated from A.roxburghii, and 7 strains belonged to Rhizoctnia sp. Basing on the culture modality of Rhizoctnia sp, tests of anastomosis group and analysis of 5.8S rDNA-ITS, J1, F1, F7 were found to belong to binucleate Rhizoctonia AG-P. F1and F7 were in the same sub-group, and J1 was in a single sub-group. G1, G3, G5 and G6 were pilot concluded belonging to Moniliopsis of multinucleate Rhizoctonia from orchid.
    11  Study on Synergies of Natural Antioxidants and their Antioxidation Functions on Peanut Oil
    HUANG Ke CUI Chun ZHAO Mou-ming MA Hao
    2012, 28(9):1139-1141.
    [Abstract](1417) [HTML](0) [PDF 415.43 K](788)
    Abstract:
    Rosmarinus officinalis extract, tea polyphenol, phytic acid, ascorbyl palmitate and vitamin E were selected to prepare natural antioxidant compound for peanut oil due to their antioxidant capacities. The induction time of peanut oil added various antioxidant was tested by Rancimat method. According to the range analysis of orthogonal test design results, the contributions of 4 natural antioxidants to antioxidation were ranked in turn as : Rosmarinus officinalis extract>tea polyphenol>phytic acid>ascorbyl palmitate, and the optimum formula of the natural antioxidant compound was as follows: Rosmarinus officinalis extract 0.07%,tea polyphenol 0.03%,phytic acid 0.02% and ascorbyl palmitate 0.02%. The antioxidant capacity of this compound was higher than that of TBHQ.
    12  Isolation,Identification and Antimicrobial Activity of Endophyte Fungi from Plant Xanthium sibiricum Patr
    XIE Yang-xi LIU Xian-yi GUO Zi-qiang SUN Wei-ming XU Li-han YU Ping-ru
    2012, 28(9):1142-1145.
    [Abstract](1558) [HTML](0) [PDF 468.78 K](900)
    Abstract:
    8 strains of endophytic fungi isolated from Plant Xanthium sibiricum Patr were tested with antimicrobial activity assay.6 strains of endophytic fungi showed high inhibitory effects on Alternaria solani,and the inhibition rates were all above 50%. Strain SC008 showed high inhibitory effects on plant pathogenic bacteria and fungi, the inhibition rates of 5 plant pathogenic bacteria and fungi were all above 50%. Strain SC008 was identified by morphological observation and ITS sequence analysis. The result indicated that strain SC008 was Nigrospora Zim. The carbon and nitrogen source assay showed that SC008 could grow fast on the culture medium which carbon source comes from lactose and sucrose, and nitrogen source come from yeast extract and beef extract.
    13  The Effect of Protease on Fusel Oil in Wine
    SUN Jin-xu ZHU Hui-xia
    2012, 28(9):1146-1148.
    [Abstract](1155) [HTML](0) [PDF 394.59 K](718)
    Abstract:
    The effect of protease on fusel oil in wine was studied after the fermentation of wine and the results showed that the content of fusel oil in wine was reduced by increasing the protease dosage within 0~20 U/g range. When the dosage of protease was 20 U/g, the content of fusel oil was 0.231 g/L, which was reduced by 60.52%. When the dosage of protease was more than 20 U/g, the content of fusel oil increased with the increasing protease dosage. The changing tendency of isoamylol, isobutyl alcohol and propunol was similar with fusel oil.
    14  Preparation of Chito-oligosaccharides by Enzymatic Hydrolysis of Chitosan Powder
    GAO Xing-ai ZHANG Yong-feng ZHAO Xin-ying LIU Si-yan PARK Rodong JIN Rong-de
    2012, 28(9):1149-1152.
    [Abstract](1300) [HTML](0) [PDF 474.69 K](663)
    Abstract:
    In order to save the process of colloidal chitosan preparation in hydrolysis of chitosan powder to chito-oligosaccharide techniques. Chitosanse producing strains were isolated and identified as Bacillus cereus D-11. Twenty, forty, sixty and eighty meshes of powder chitosan (3±0.5 cm;D.D. 98.1%) were used as carbon sources to investigate the optimal culture conditions of this strain. The chitooligosaccharides products were analyzed by Thin Layer Chromatography. Compared to control, the enzymatic activity of Bacillus cereus D-11 was increased by 12% and 62.5% in a medium containing 1% Tween 60 or 60 mesh powder chitosan, respectively. The yield of chito-oligosaccharides positively correlated with the enzyme amount. In conclusion, the product of chitosan which was hydrolyzed by chitosanse was determinded as chitooligosaccharides by TLC analysis. The hydrolysis rate of chitoasan by chitosanse was determinded by size of chitosan.
    15  Synthesis of Monolauroyl Fructose Catalyzed by Immobilized Lecitase? Ultra
    FU Min ZHAO Mou-ming LIU Ning QIU Chao-ying ZHAO Qiang-zhong
    2012, 28(9):1153-1156.
    [Abstract](1056) [HTML](0) [PDF 457.43 K](710)
    Abstract:
    Production of monolauroyl fructose catalyzed by immobilized Lecitase? Ultra in anhydrous 2-methyl-2-butanol was investigated in this study. The process parameters was optimized as follows: reaction medium 4 mL, biocatalyst 25 g/L, glucose 250 mmol/L, lauric acid 1000 mmol/L, molecular sieves load 100 g/L, temperature 43 ℃. The maximum monolauroyl fructose conversion could reach 69.45% after 48 h.
    16  Preparation and Emulsification Property of Octenyl Succinic Dextrin Ester
    WU Xiu-ying LUO Fa-xing HUANG Qiang LI Chao
    2012, 28(9):1157-1160.
    [Abstract](1127) [HTML](0) [PDF 469.18 K](699)
    Abstract:
    The synthetic technology and emulsifying properties of octenyl succinic dextrin ester were investigated. Based on the degree of substitution (DS) of products, the single factors affecting the esterifying technology were carried out. The results showed that, when adding dosage of OSA was 3%, the optimum technological conditions were determined as follows: concentration of the dextrin slurry 40%, the pH 8.5, reaction temperature 35 ℃, and reaction time 5 h. IR spectral analysis revealed that the C=O and C=C vibration absorption peaks appeared at 1725 and 1574 cm-1, respectively. Dextrin ester could be used as emulsifier in beverage emulsion. With the DE value increasing, the ability of stabilizing oil decreased.
    17  The Comparison Study of Different Methods to Extract Tea Polyphenols from Low Value Dancong Tea
    JIANG Dong-wen JIANG Qi-qing HUANG Jia-jia YANG Gong-ming DU Bing
    2012, 28(9):1161-1165.
    [Abstract](1295) [HTML](0) [PDF 496.85 K](760)
    Abstract:
    The research aimed to comparation study the extraction processes of tea polyphenol like hot water extraction, enzyme extraction, ultra-high pressure extraction, enzyme extraction combined with ethanol and enzyme extraction assisted with high pressure. Taking low value Dancong Tea as raw material and the yield of tea polyphenols as index, and comparing the the components of Catechin and antioxidant capacity of crude extracts by the five extraction methods. The results showed that the method of combined-enzyme extraction assisted with UHP get the highest extraction rate of 31.07%. Moreover, the antioxidation of the extra by this way was significantly higher than other methods and had the strongest ability to eliminate ?OH.
    18  Ultrasonic-Assisted Extraction of Total Polyphenols from Banana Peels with Limited Browning
    LI Zhe LI Fen-fang YUAN De-bao TAN Lin ZHENG Xiao-yan KOU Li-ping DING Wu JIN Zhi-qiang
    2012, 28(9):1166-1169.
    [Abstract](1140) [HTML](0) [PDF 365.98 K](640)
    Abstract:
    Effect of drying methods (including microwave vacuum drying, frozen drying and hot wind drying) on the browning of banana peels were studied. Then the ultrasonic-assisted extraction of total polyphenols from banana peels dried through microwave vacuum drying was optimized by orthogonal array design method. The highest extraction efficiency of total polyphenols from banana peels, 36.95 mg/g, was obtained after a single extraction using 60% ethanol at 70 ℃ with a solid-to-liquid ratio of 1:20 (g/mL). And the ultrasonic conditions were ultrasonic treatment time 40 min and a power level of 120 W.
    19  Bactericidal Effect of Ultra-high Pressure on the Clarified Apple Juice
    YANG Xiao-miao RUAN Mei-juan
    2012, 28(9):1170-1172.
    [Abstract](1463) [HTML](0) [PDF 317.52 K](743)
    Abstract:
    The relations between the number of microorganisms and processing pressure and holding time in UHP treatment to clarified apple juice were investigated. The numbers of total bacteria, mold and yeast in clarified apple juice were measured after pressure treatment at 100-500 MPa for 5-30 min. The results showed that the bactericidal effect was improved with the increase of pressure level and pressure-holding time. Mold and yeast were more sensitive to high hydrostatic pressure. The linear model was used to fit the survival curve. The correlation coefficients (R2) were more than 0.950 determined at five pressure levels, which proved that linear model was suitable for the kinetic analysis of bacterial inactivation.
    20  Optimization of Mozzarella Cheese Processing Parameters by Quadratic General Rotation Unitized Design
    WANG Hao LIU Hui-ping YANG Yong
    2012, 28(9):1173-1176.
    [Abstract](955) [HTML](0) [PDF 446.60 K](937)
    Abstract:
    By using three-element quadratic current revolving design, the effects of fat content and homogenization on quality of Mozzarella cheese were studied. Results showed that ration of casein to fat(C:F) and the homogeneous pressure had very significant influence on the quality of Mozzarella cheese (p<0.01). The influencing sequence of the parameters from significant to common was C:F, homogenization pressure and homogenization temperature. The interaction between C:F value and homogeneous temperature and the interaction between homogeneous pressure and homogeneous temperature was significant. The optimized processing parameters of Mozzarella cheese were C:F (0.9), the homogeneous pressure (6 MPa) and the homogeneous temperature (65 ℃). Under these conditions, the highest sensory evaluation score was achieved as 13.05.
    21  The Optimal Formula of the Instant Hakka Pickle
    TAN Na JIAN Hua-li YANG You-hui HUANG Jing-min LIN Xiao-jie
    2012, 28(9):1177-1179.
    [Abstract](1104) [HTML](0) [PDF 436.33 K](656)
    Abstract:
    Hakka pickle was used as raw material to study the optimal formula. The impact of corn oil, sugar, chicken essence and pepper on Hakka pickle taste was investigated. The best formula was determined by orthogonal test and fuzzy comprehensive evaluation as follows: Hakka pickle 100 g, sugar 15 g, chicken essence 0.1 g, corn oil 8 g and pepper 2 g. On this basis, the instant Hakka pickle of sweet, spiced and spicy was developed for different tastes. The instant Hakka pickle after treatments of vacuum packing and sterilization can achieve the hygiene standards for preserved vegetable.
    22  Preparation of an Instant Grape Seeds Powder
    HE Wen-bing LIU Xue-lian TANG yan
    2012, 28(9):1180-1182.
    [Abstract](961) [HTML](0) [PDF 444.47 K](748)
    Abstract:
    Using grape seed as raw material,an instant powder was produced to fund a new way of utilization of the byproducts from grape wine enterprises. According to single factors test of thickener, baking temperature, the number of perfume effect on instant grape seed powders,the results of orthogonal experiment showed that the best thickener was β-dextrin and its dosage was of 80 mg?g-1.The best baking temperature, baking time, glucose dosage, citric acid dosage and sucrose fatty acid ester were 120 ℃, 40 min, 2.2%, 0.8%, and 0.14%, respectively. Under these conditions, the best product was abundant in aroma with pleasing flavor of the raw material.
    23  Study on Ripening Condictions of Amydalus persica cv. Okubao
    WANG Jing
    2012, 28(9):1183-1185.
    [Abstract](1220) [HTML](0) [PDF 415.19 K](609)
    Abstract:
    The impacts of the ripening method, temperature and time of refrigerated Amydalus persica cv. Okubao on the sensory quality and physiochemical index of canned soft white peach were studied, and the utilization rate of raw materials was researched. Result showed that, packaged using the PE bags with punched holes, the Amydalus persica cv. Okubao had good ripening results with low decay and browning indexes, and its flavor was strong. Both the sensory and physiochemical indexes of canned soft white peach could meet the national standards if the Amydalus persica cv. Okubao was effectively refrigerated for 18 d and then ripened for 3 d at 30 ℃.At this time, the utilization rate of the materials could be maintained above 83.31%. The study provided technical basis for the ripening methods of Amydalus persica cv. Okubao for the production of canned soft white peach.
    24  Preparation of a nutritional Eereal Breakfast Food through Extrusion
    JIANG Chang-xing WEI Yi-min
    2012, 28(9):1186-1189.
    [Abstract](1118) [HTML](0) [PDF 456.05 K](773)
    Abstract:
    The mixture of corn, rice, and millet was extruded in Brabender Lab-station of DSE-25 Twin-Screw Extruder. The effects of multi-grain, sucrose, and distilled monoglyceride on the extrudate qualities and extrusion system parameters were studied. The best recipe for the nutritional cereal breakfast food was determined as follows: corn 60%, rice 20%, millet 20%, sucrose 8%, saccharin 0.1% and salt 0.5%. Under these conditions, the product obtained had improved qualities of color, texutre and flavor.
    25  Development of Composite Grape and Carrot Juice Beverage
    ZOU Lei
    2012, 28(9):1190-1192.
    [Abstract](907) [HTML](0) [PDF 426.87 K](818)
    Abstract:
    Grape and carrot were used to make composite juice beverage. The optimal formula of the beverage were determined through single-factor and orthogonal tests. The results showed that the optimal formula was sugar 10%, grape-carrot mixed juice 20% and citric acid 0.1%. The optimal composition of the composite stabiizer was xanthan gum 0.4 g/L, CMC-Na 0.6 g/L and sodium alginate 0.8 g/L.
    26  Preparation of an Aloe Suspending Beverage
    DONG Wen-ming FAN Chong ZHANG Jiang-rong LI Ling-fei
    2012, 28(9):1193-1196.
    [Abstract](955) [HTML](0) [PDF 482.91 K](730)
    Abstract:
    Using curacao aloe as raw material, Gleditsia japonicar var. delavayi polysaccharide gum as suspend stabilizer ingredient, an aloe suspending beverage were developed by performing orthogonal test, organoleptic investigation and stability tes. The results of the research showed that, in the processing of aloe suspending beverage, the best ingredients proportion of suspend stabilizer were agar 0.05%,Gleditsia japonicar var. delavayi polysaccharide gum 0.03% and potassium chloride 0.03%. And the best ingredients proportion of main basis in aloe suspending beverage were citric acid 0.20%, compound stabilizer, 0.10%, white sugar 11.0% and aloe flesh 6.0%.
    27  Selection of Mozzarella Processed Cheese Ingredients and Process Conditions
    CHEN Lin LIU Hui-ping
    2012, 28(9):1197-1202.
    [Abstract](832) [HTML](0) [PDF 589.71 K](836)
    Abstract:
    A method was developed for preparing processed cheese by using Mozzarella. The optimum ingredients formulation and process conditions were determined through the single factor experiment and the orthogonal experiment. The best ratio of two kinds of cheese with their mutartion periods of one-month and four-month, respectively, was 2:1. The optimum addition amonts of trisodium citrate, pentasodium tripolyphosphate, tetrasodium pyrophosphate,whey protein concentrate, butter and water were 0.8%, 0.08%, 0.15%, 6%, 15%, and 20% , respectively. The best melting temperature, thawing time and mixing speed were 100 ℃, 7 min and 1000 r/min, respectively. GC-MS method was used to analyze the volatile flavor compounds of cheese flavorings and 23 kinds of flavor compounds were identified in total. The contents of hydrocarbons, alcohols, aldehydes, ketones, acids, esters, phenols and dimethyl sulfoxide were determined as 7.8%, 9.56%, 4.81%, 5.82%, 22.91%, 41.1%, 0.269% and 7.73%, respectively.
    28  Research on the Process of β-Cyclodextrin Synthesized
    YAO Miao-ai ZHOU Yu-dong
    2012, 28(9):1203-1205.
    [Abstract](925) [HTML](0) [PDF 500.83 K](801)
    Abstract:
    In order to provide guidance for producing cyclodextrin, the process parameters of β-ctclodextrin synthesized from maltedextrin were studied. Under laboratory conditions, high yidld of β- ctclodextrin was reached under the following optimal parameters: 10% (V/V) cyclohexane, DE 5.80 maltodextein, substrate concentration of 15-20% (m/V), 5 U/g enzyme, the pH of reaction mixtrure 8.5, reaction temperature at 50 ℃, and reaction time 5-10 hours.
    29  The Processing of Coffee Milk Tea and Emulsification Stability
    HE Bao-jiang HU Yong CHEN Zhi-ling HOU Fang-li
    2012, 28(9):1206-1208.
    [Abstract](1155) [HTML](0) [PDF 396.81 K](724)
    Abstract:
    The formula optimization of coffee milk tea using milk, green tea, coffee as the main materials was investigated by orthogonal design method. And the influences of emulsifier on the fat separation rate and centrifugation precipitating rate were also studied based on the stability of the coffee milk tea. From above analysis, the best production process of coffee milk tea was determined. The results indicated that the dosage of milk, tea, coffee, sugar, sucrose ester, sodium alginate, CMC-Na were 9.0%, 30.0%, 30%, 3.0%, 0.08%, 0.02% and 0.04% respectively, under which the color, smell, organization and flavor were quite good.
    30  Discussion of Guarantee Measures for Food Safety Management Collaborative
    FENG Xiao-jun HUANG Xiao-wen
    2012, 28(9):1209-1211.
    [Abstract](1121) [HTML](0) [PDF 384.00 K](593)
    Abstract:
    In this paper, the responsibility of the enterprises was summarized which was considered as the first institutions for undertaking actively the responsibility of the food safety,.In addition, regulation by law was an effective method to achieve the hazard and risk control.
    31  Detection of Eight Anions in Water by Ion-chromatography
    WANG Yuan-long XIA Yong-jun HOU Jian-ping REN Jing ZHU Na
    2012, 28(9):1212-1214.
    [Abstract](953) [HTML](0) [PDF 307.03 K](767)
    Abstract:
    8 kinds of drinking water were measured with the MIC ion chromatography. The chromatography conditions were used as follows: Supp 5~4.0 mm*150 mm anion column, effluent of 3.2 mol/L sodium carbonate and 1.0 mol/L sodium bicarbonate and suppressed conductivity detection. The contents of F-, HCOO-, Cl-, NO2-, Br-, NO3-, PO43- and SO42- in drinking water were determined by ion chromatography(IC). This method can determine the contents of eight kind of anions aqueous sample quickly and accurately. The relative standard deviations of the above eight kind of anions were 1.588%~3.270%, and the detection limits were 0.012 mg/L~5.076 mg/L while the percent recovery were 94.0%~105.2%. The results showed that the F- content of one mineral water sample exceeded the limit of the national standards.
    32  The Analysis of the Chemical Constituents of Absolute Oil of Tuberose by GC-MS
    ZHOU Bin REN Hong-tao ZHANG Jin-song XIA Kai-guo QIN Tai-feng
    2012, 28(9):1215-1218.
    [Abstract](1039) [HTML](0) [PDF 427.56 K](922)
    Abstract:
    To analysis the chemical constituents of absolute oil from two varieties of Tuberose in Yunnan provice by GC-MS. Comparing the difference of the chemical constituents between unipetalous Tuberose and polyphyll Tuberose, combineing the sensory evaluation.The dates show that the main compounds include: 3-Cyclohexene-1-methanol, trimethyl-, Benzoic acid, 2-amino-, methyl ester, Benzene, 1,2-dimethoxy-4-(1-propenyl)-, 2,6,10-Dodecatrien-1-ol, 3,7,11-trimethyl-, (E,E)-, BenzylBenzoate, Benzoic acid, 2-hydroxy-, phenylmethyl ester,ect. The contents of main constituents of absolute oil of unipetalous Tuberose are higher than the contents of main constituents of absolute oil of polyphyll Tuberos.For example: the contnets of 3-Cyclohexene-1-methanol, trimethyl-, Benzoic acid, 2-amino-, methyl ester, 2,6,10-Dodecatrien-1-ol, 3,7,11-trimethyl-, (E,E)-, BenzylBenzoate of unipetalous Tuberose are 3.679%, 11.564%, 13.263%, 39.785%; in the contrast polyphyll Tuberose are 2.706%, 6.038%, 6.394%, 26.005%. The extraction rate of polyphyll Tuberose is higher than unipetalous Tuberose.
    33  Determination of Rutin of Fagopyrum and its Commodities
    HUANG Yan-Fei PENG Lian-Xin DING Ling LI Yan-dan ZUO Xu LIU Yuan ZHAO Gang
    2012, 28(9):1219-1222.
    [Abstract](1133) [HTML](0) [PDF 470.74 K](781)
    Abstract:
    A high-performance liquid chromatography method was established for the determination of rutin of buckwheat and its commodities. The extraction method was heat reflux, and rutin was separated on DIKMA diamonsil (4.6 mm ×250 mm, 5 μm). The mobile phase was acetonitrile-0.1% phosphoric acid solution at the flow rate of 1.0 mL/min. The column temperature was 20 ℃ and the detection wavelength was set at 255 nm. The results indicated that rutin was basically isolated. The linear ranges was of 0.003976-0.5964 mg/mL (r=0.9999). The average recoveries was 96.93 % (n=6) with a RSD of 2.72 %. The results showed that the concentration of rutin of F. tataricum (L. ) Gaertn. was more higher than that of F. esculentum Moench,. The concentration of rutin of different producing area and preparation technique of buckwheat tea was also significantly different and the highest concentration of rutin was found in the whole embryo tea.
    34  Analysis of Volatile Components of the Peel of Different Lemon Cultivars
    ZHU Chun-hua LI Jin-xue GAO Jun-yan ZHOU Dong-guo GONG Qi YUE Jian-qiang
    2012, 28(9):1223-1227.
    [Abstract](965) [HTML](0) [PDF 584.98 K](889)
    Abstract:
    The volatile components of the peel of different lemon cultivars obtained from Dehong (Yunnan Province, China) were analyzed using GC-MS. The components and relative contents were compared.The results indicated that, total 23, 20 and 27 components were detected from Femminello, YN“1”and Allen Eureka, respectively. Hydrocarbon, aldehydes, alcohols, esters and ketones were common volatile components of 3 lemon cultivars.Different types of alkenes are the main compoments of lemon fruit, in which the major characteristic aromatic component are limonene, followed by β-Pinene and γ-Terpinene.The volatile components of contents and categories detected in Allen Eureka were found to be higher than Femminello and YN“1”.
    35  The Correlation Both The Content of Phenolic Acids and Their Antioxidant Activity of Lonicera fulvotmentosa
    YANG Zhan-nan LIN Li-jiao HE Lei-lei YU Qiu-ping ZHANG Ni SONG Qing-fa YU Zheng-wen
    2012, 28(9):1228-1230.
    [Abstract](1009) [HTML](0) [PDF 506.21 K](636)
    Abstract:
    For explore the correlation among the content of total chlorogenic acid, total flavonoids and their antioxidant activity of Lonicera fulvotmentosa, the total chlorogenic acid and flavonoids was obtained with rotary shaker extraction technique, their content and antioxidant activity detected by UV and DPPH methods, respectively. The correlation both the content of phenolic acids and their antioxidant activity have been analyzed using SPSS methods. The positive correlations have been shown significant both the content of total chlorogenic acid and flavonoids and their antioxidant activity of L. fulvotmentosa, the correlated factors were 0.734 and 0.683 at the 0.01 level. This means that the chlorogenic acid play important role for the antioxidant activity of L. fulvotmentosa, followed by was flavonoids.
    36  Determination of Volatile in Tea and Tea Powder by SPME-GC / MS
    FAN Yuan-jing WANG lin DONG Wan-ling ZHANG Dong-yin XIE Xuan FAN Zeng-tao ZHANG Ping GUO Xiu-xiu
    2012, 28(9):1231-1235.
    [Abstract](1338) [HTML](0) [PDF 574.45 K](814)
    Abstract:
    In this paper, the main aroma components of qimen black tea and black tea powder was extracted by solid phase micro-extraction (SPME)and analyzed by gas chromatography - mass spectrometry (GC-MS). The characteristic aroma components lost in the process of black tea processing into powder was identified through analysis and comparison of aroma components. The results showed that the main substances of alcohols, aldehydes and esters decreased significantly in the process of black tea processing to black tea powder, the extraction results was the best when sample volume was 1 g, extraction temperature was 83 ℃ and extraction time was 30 min. The fragrance ingredients were tested in Qimen Black Tea, such as Alcohol, aldehyde, ester and acid substances. The main characteristics of the fragrance ingredients were Trans-2-Hexenal, Benzyl Alcohol, Linalool oxide, 2-Asia-nitroto-luene, Methyl Salicylate, Geraniol, Beta-Ionone, 9-oxa-1,5,5-trimethyl-double loop [4,3,0] hydrogen azelate -6-effects of vinyl-8-ketone, Benzyl Benzoate, etc. These ingredients make up the vast majority in Aroma Components of Black Tea. The aroma of Bleak Tea was constituted by the main ingredient Geraniol.
    37  Improvement of Detection Method for Clostridium Perfringens in Drinking Natural Mineral Water of the National Standards
    PAN Bao-Yi WU Qing-Ping PENG Fei-Ting ZHOU Jin-Zhen GUO Wei -Peng
    2012, 28(9):1236-1238.
    [Abstract](1014) [HTML](0) [PDF 416.77 K](674)
    Abstract:
    The target colonies on the filtration membrane could not turn black obviously on sulfite - polymyxin - sulfadiazine agar after 24 h incubation in anaerobic conditions based on national standard method for the detection of Clostridium perfringens in drinking mineral water. To solve the above problem, the detection method was improved according to the methods of GB/T 8538.4.55-2008. After filteration, the SPS medium (10 mL) was poured on the membrane in the petri dish, and then placed in anaerobic conditions. Another improvement method was also based on the methods of GB/T 8538.4.55-2008. After filtration, the membrane was placed on the SPS culture medium at the reverse side, and then placed in anaerobic conditions. Using the two improved methods, the colonies of C. perfringens on the filtration membrane could turn black obviously after 24 h incubation in anaerobic conditions. Obvious difference was found in the number of black colonies using the two improved methods. The first improved method would make C.perfringens colonies turn black easily and obviously, and it also makes easy to pick colonies for further studies.
    38  Determination of Azodicarbonamide in Flour by UPLC-MS/MS
    WU Zheng-shuang LIANG Chi-qiong ZHONG Hai-juan WANG Jian-wei
    2012, 28(9):1239-1242.
    [Abstract](1436) [HTML](0) [PDF 494.00 K](1035)
    Abstract:
    A quantitative assay for the determination of azodicarbonamide(ADA) using ultra performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS) was developed. ADA in flour was hydrolyzed with wet heat processing and formed semicarbazide (SEM) finally. SEM was derivatized overnight with 2-nitrobenzaldenhyde at 37 ℃. The derivative was extracted with ethyl acetate, and MS detection was performed with the positive ion mode in multi-reaction monitoring (MRM). Determination of ADA was according to the amount of SEM which was determined as external method. Compared with the method of HPLC, the limit of detection was 0.21 mg/kg for ADA, which was lower than 1mg/kg for HPLC. Within the linear range of 1~100 mg/kg, correlation coefficient was 0.9997. The recovery rate were 86.8~117.2% (RSD <8%). The method developed was convenient, accuracy, and sensitivity to be used effectively for determining ADA in flour.
    39  Simultaneous Determination of Seven Microcystins in Aquatic Product by High Performance Liquid Chromatography-Tandem Mass Spectrometry
    CHEN Li-jian HE Min-heng LI Xiu-ying LIN Sen-yu HUANG Jin-feng LUO Dong-hui WU Yu-luan
    2012, 28(9):1243-1248.
    [Abstract](806) [HTML](0) [PDF 512.28 K](700)
    Abstract:
    A new analytical method for the simultaneous determination of seven microcystins (MC-RR, MC-YR, MC-LR, MC-LA, MC-LW, MC-LF and MC-LY) in aquatic product by high performance liquid chromatography-tandem mass spectrometry (LC-MS-MS) was established. Aquatic product sample was extracted with 90% methanol (V/V), and then the extracts were cleaned up by SPE and analyzed by LC-MS-MS using a C18 column, employing 0.1% formic acid acetonitrile solution - 0.1% formic acid aqueous solution as the mobile phase for gradient elution. Mass spectrum was used for assistant identification. External standard method was applied for quantization. The result indicated that the limits of quantification (LOQs) of seven microcystins were ranged from 0.2 μg/kg to 0.5 μg/kg. Meanwhile, the linear correlation coefficients (r> 0.999 0) of seven microcystins were obtained within the irrespective linear ranges. The recoveries of seven microcystins from spiked samples at the spiking levels of 1.0-20 μg/kg were ranged from 71.5 to 106 % with RSD of 3.2 %- 9.1% (n=6). The method was simple, precise and had high recoveries for the determination of microcystins in aquatic product samples.
    40  Influence of Different Matrix Modifiers on Determination of Pb in Powder Cosmetics
    LI Wei-sheng YU Xiao-zhi SUN Jian LAI Hong-xia XI Shao-feng WANG Ji-cai TAN Jian-hua LI Hui-yong
    2012, 28(9):1249-1250.
    [Abstract](1035) [HTML](0) [PDF 386.64 K](728)
    Abstract:
    The determining method of Pb in powder cosmetics by graphite furnace atomic absorption spectrometry (GFAAS) was studied. The influence of different matrix modifiers on this determination was emphasized studied. When 0.25% (NH4)H2PO4 was used as matrix modifier, the stability and sensitivity of the determination of Pb in powder cosmetics were effectively improved.
    41  Study on Quality Evaluation of Lycium chinense from Different Areas by HPLC Fingerprint and Cluster Analysis
    LI Xiao-ting LI Rui-ying XIANG Hai-en ZHAO Zhi-lei LIU Xiu-hua
    2012, 28(9):1251-1253.
    [Abstract](1104) [HTML](0) [PDF 433.40 K](627)
    Abstract:
    HPLC fingerprint of Lycium chinense and the cluster analysis was used to evaluate Lycium chinense from different areas. The chromatographic fingerprints of Lycium chinense from 8 different origins were established by HPLC. “Similarity Evaluation System for Chromatographic Fingerprint of TCM” and SPSS 19.0 was applied to analyzing Lycium chinense samples from different regions. Results showed that fingerprints of flavonoids in Lycium chinense from different areas were specific, and the high similarities of the samples from Zhongning, Qinghai and Xinjiang were 1, 0.963 and 0.956, respectively, and they also got together in cluster analysis. Lycium chinense produced in Qinghai and Xinjiang were so similar to that in Zhongning, which could be the new source for medicine use. The method of HPLC fingerprint bonded with cluster analysis was able to provide a reference for the discrimination and quality evaluation of Lycium chinense.
    42  Comparison Experiment of Aflatoxin B1 in Inspection and Analysis
    DENG Jian-ying SUN Xu-feng LING Ying-min
    2012, 28(9):1254-1255.
    [Abstract](1019) [HTML](0) [PDF 461.80 K](702)
    Abstract:
    In this paper, three methods, including GB method, chromatography method and reagent box method, were corrected for detection of Aflatoxin B1content The ratio of methanol to water (1: 1) was changed to 7: 3 methanol water. And the mixture was directly added into the sample. The petroleum ether-transferation step was removed from the GB and reagent kit methods. The manual shaking and evaporation were changed to vortex oscillation and centrifugal method, respectively. The sample extraction method was also improved to be more convenient, , to reduce the pollution and to make the result more stable.
    43  Development Status and Proposal of Pre-warning System and Traceability System of Food Safety in China
    LONG Hong MEI Can-hui
    2012, 28(9):1256-1261.
    [Abstract](1223) [HTML](0) [PDF 470.94 K](760)
    Abstract:
    Building and developing the pre-warning system and traceability system of food safety is the demand for improving the level of the food safety and risk management. It is also the trend of development in global food safety management. This paper emphasized on discussing the development status of pre-warning system and traceability system of food safety in China, and proposed some suggestions based on the current problems.
    44  The Status and Development Strategies of Food Safety about Tourism catering industry In Qinhuangdao
    WANG Hua LI Zhi-fen
    2012, 28(9):1262-1265.
    [Abstract](964) [HTML](0) [PDF 433.78 K](692)
    Abstract:
    Food safety problems existed in tourism catering industry in Qinhuangdao. In this paper, external questions of Food safety management were analyzed as follows: unperfected monitoring system disqualified monitoring device, low-level supervisors personnel diathesis, weak application of scientificmanagement system on food safety and not perfect monitoring net. Intel questions were also discussed. included disordered development of tourism catering industry, low-level attending staff, management system, etc. The relevant strategies were proposed for the above mentioned problems.
    45  Advances in Researches of Non-gelatin Soft Capsule Shell Compositions
    ZENG Jian-Cheng HUANG Zhao-Xia WU Xiao-Chun YU Zong-Sheng
    2012, 28(9):1266-1271.
    [Abstract](1193) [HTML](0) [PDF 579.63 K](841)
    Abstract:
    Soft capsule, a popular dosage form for health food and drug, has several advantages, such as high bioavailability, easy to eat, bad smell-masking capability, wide application range and beautiful appearance. The recent advances in researches on the non-gelatin soft capsule shell compositions were reviewed, including the characteristics and applications of the main materials of starch, hydrocolloid and polymers, and excipient such as plasticizer. This paper provided a reference for the development and application of the new soft capsule.

    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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