Abstract:To evaluate the protective effects of peptide from rape pollen glutelin on hemopoietic function promotion of irradiated mice in 60Coγ, and to provide theoretical evidence for developing the safe and harmless antiradiation medicine and improving added value of pollen. The mices were divid The protective effects of peptide from rape pollen glutelin (PRPG ) on hemopoietic function promotion of irradiated mice in 60Coγ were evaluated in this research to provide theoretical evidence for developing the safe and harmless antiradiation medicine and improving added value of pollen. The mice were divided into normal control group, irradiating control group, low, medium, and high dose group. For 30 days of being intragastricaly administrated, all mice were irradiated by 8 Gy 60Co-γ-ray except normal control group. Then the peripheral blood WBC, RBC, PLT and HGB of mices were analysis on fixed days. 20 days of radiation later，the activity of SOD in hepatic tissue and MDA content in serum were studied, and the DNA content of bone narrow , the rate of nucleated bone narrow cell were detected. Comparing with the model group, the mice of PRPG peripheral blood WBC, RBC, PLT and HGB were higher. The rate of nucleated bone narrow cell was decreased,. The DNA content of bone narrow and the activities of SOD in liver were increased, and MDA in serum were decreased. And the 100 mg / kg.bw dose group was found to be the best. PRPG had protective effects on hemopoietic function promotion of irradiated mice in 60Coγ.

Abstract:In order to decrease the fat content and improve the quality of vacuum frying chips, the kinetics of combined drying of the osmotic dehydration and vacuum frying for the carrot chips were studied in this paper. The results showed that the initial moisture content and equilibrium moisture content decreased and fat content, equilibrium fat content and fat absorption ratio also decreased with the increasing in osmotic dehydration time. A dynamical model of combined drying for carrot chips were obtained through combined the Fick's law of diffusion and first order reaction kinetics. The model constants were determined by a nonlinear leastsquares regression program and there was good agreement between experimental and fitted values with the high determined coefficients.

Abstract:The digestion and metabolism experiment was carried out on the basis of HH91 and Pluto rye in chicken. The results showed that average weight gain of chickens had a decreasing tendency compared with the control. The detected average weight gain (the control) were 27.41% (15% HH91), 28.96% (30% HH91), 34.75% (45% HH91), 20.85% (15% Pluto), 28.19% (30% Pluto) and 42.09% (45% Pluto), respectively. There was no difference (p>0.05) in the apparent digestibility of dry matter, organic material, crude protein, nitrogen-free extract, and gross energy between the control and the other groups administrated with rye. But the apparent digestibility of crude fat and crude fiber had a decreasing tendency (P<0.05). No significant differences were found in other aspects except crude fat (p<0.05) and crude fiber (p<0.01). When the addition of rye was less than 30%, all the apparent digestibility of the nutrients had almost no difference with the control group except that of the crude fiber.

Abstract:This paper describes the relationship between the circulation environment and grape quality to understand the changes of grape quality under different temperature and humidity and transport condition. The measurement parameters include weight loss rate, sugar content, hardness and Vitamin C content and so on. The experiments showed that the temperature had important effects on grape quality, the weight loss rate of the grapes was 3.85 percent and the hardness loss rate was 6.67 percent to storage for ten days at zero degrees centigrade, and then the changes of grape quality tended to be stable. However the weight loss rate was 5.03 percent and the hardness loss rate was 32.17 percent to storage for only six days at twenty degrees centigrade, after that the grape quality was sharply reduced, and the grapes had been rotten. It can be conclude that low temperature can greatly reduce the grape respiratory rate and metabolic rate, and low temperature and high humidity was suitable for grapes to storage. The vibration was one of the main causes of grape damage during transport, the grapes on higher layers get more damage than below layers. In order to prevent the grape damage in the process of transport and storage, the appropriate derogation packaging was necessary, which can reduce the damage and ensure the safety of the grape. This paper provided the reference for understanding the damage mechanism of grape and designing derogation packaging.

Abstract:Chemical adsorption was used to improve the hydrophilic of PTFE micro-porous membrane in this paper. Al(OH)3 gel was produced by AlCl3 solution to improve the surface properties of PTFE micro-porous membrane. The effects of impregnation temperature, impregnation time, amount of adsorbent, amount of NH3?nH2O and polymerization degree of dispersing agents on the adsorption of PTFE micro-porous membrane were investigated. Ultrasonic oscillation was used to measure the stability of PTFE adsorption. The properties of modified membrane were investigated by means of contact angel, FTIR and SEM. The results showed that the adsorptive value of PTFE micro-porous membrane achieved a maximum (211.53 mg/g) when impregnation temperature and time was 20 ℃ and 20 h respectively, AlCl3(1 mol/L) solution was 45 ml and NH3?nH2O(wt%=25%) was 86 ml. The adsorption reached equilibrium after the ultrasonic oscillating was treated for 1 h at pH 7 and 20 ℃, and contact angel of PTFE membrane decreased from 137.42° to 105.29.

Abstract:The cold, gel-like emulsions were prepared with β-conglycinin soy protein (7S), glycinin soy protein (11S) and the mixture (m/m=1:1) which were preheated at 75 ℃, 85 ℃ and 95 ℃. The rheological properties and microstructures of gel-like emulsions were studied. It was found that at the same preheating temperature, 11S gel-like emulsions had the highest viscosity and elasticity, followed by 7S emulsions, and the mixture emulsions had the smallest viscosity and elasticity. The maximum apparent viscosity of 11S gel-like emulsions was 339Pa s, while the maximum apparent viscosity of 7S and mixture emulsions were just 1.73 Pa?s and 0.36 Pa?s. The effects of preheating temperature on different emulsions were distinct. CLSM indicated that the emulsions made from 7S, 11S and mixture exhibited remarkable microstructure differences.

Abstract:In order to explore the impact of ultraviolet-B (UV-B) radiation on reactive oxygen species (ROS) metabolism, the changes of reactive oxygen species(ROS) content and antioxidant enzyme activities were determined in liquid suspension cultivation of Nostoc flagelliforme cells. The results indicated that the superoxide anion (O2-) production and hydrogen peroxide (H2O2) content of Nostoc flagelliforme cells were increased under 1 and 5 W/m2 UV-B treatment，and the maximum of O2- production reached under UV-B treatment for 6 h，that were 480.62 and 510.34 nmol/g DW, respectively. The H2O2 content was increased at all times and reached 210.24 and 229.89 nmol/g DW under UV-B treatment for 48 h .The malondialdehyde (MDA) content attained 0.085 and 0.147 μmol/g DW ,which were 251.70% and 413.72% of the control exposure to UV-B for 48 h . The activities of superoxide dismutase (SOD) and catalase (CAT) reached the maximum at 12 h at both intensities. The ascorbate peroxidase (APX) activity was increased in the early radiation（0~6 h），then APX activity was unstable under 1 W/m2 UV-B treatment and declined rapidly under 5 W/m2 UV-B treatment.

Abstract:Rheological characteristics and microstructure of probiotic soy yogurt were studied in this research. Lactobacillus helveticus LH-B02 and Lactobacillus casei L.casei-01 were used to ferment soymilk microfluidized at different pressures. Results indicated that: microfluidization of soymilk led to a prominently higher water holding capacity (WHC) of soy yogurt. Meanwhile, soy yogurt elaborated from microfluidized soymilk showed stronger viscoelastic and shear-thinning properties, higher apparent viscosity and yield stress. Moreover, smaller but more pores, more interconnections among protein aggregates were observed in microstructure of soy yogurt prepared from microfluidized soymilk, exhibiting a more homogeneous and compact gel network.

Abstract:The extract of radix sophorae subprostratae, myristica fragrans and its complex extract were prepared. The material liquid ratio was 1:10 (m/V). Broccoli was dipped in these extracts for 15 min, and with the distilled water as a control. Dry in the air. Then these samples were stored at (3±1) ℃. The effects of different treatments on the physiological and biochemical changes of broccoli were investigated. The results showed that any chinese medicinal herb extracts could improve the sensory quality, inhibit the respiratory intensity and weight loss, delay the decline of soluble protein, titratable acidity, vitamin C and chlorophyll contents, improve the cell membrane permeability, and decrease the content of the MDA. The effect of the material liquid ratio of 1:10 radix sophorae subprostratae extract was the best and it could significantly (P<0.05) improve the fresh-keeping effects of broccoli compared with the control experiment.

Abstract:This paper uses LVDV-III+type rheometer at different centrifugation speed, centrifugation time under the crabapple juice to study the rheological characteristics. It was found that with the shear rate increases, apparent viscosity and shear stress of crabapple juice gradually increased. As the shear rate increases, the size of the trends apparent viscosity showed relatively small but the slight upward trend. Crabapple juice was in line with inflation plastic fluid rheological properties of the basic characteristics. Though Herschel-Bulkley equation by fitting, R2 was above 0.99 and on the parameters of the equation describes the change was explained.

Abstract:The effect of cooking process on quality properties (sensory evaluation, water absorption, expansion ratio and textural properties) and in vitro digestibility of cooked rice were investigated. The eating quality of cooked rice and in vitro digestibility of starch and protein from cooked rice depended strongly on the varieties of rice and cooking process. In contrast to linear heating, heating at low temperature (40~70 ℃) for several minutes during the cooking process improved the color, shape, mouth-feel and texture of cooked rice after cooling. This process also led to the increase in the water absorption, expansion ratio, and adhesiveness of cooked rice with the decrease in the hardness. Furthermore, higher releases of reducing sugar and soluble nitrogen during digestion were also observed for cooked rice prepared by this process, suggesting better nutritional value.

Abstract:In this paper, shrimp waste was fermented to produce shrimp sauce. Data showed that at 20% salt concentration the free amino acids content was 16.8450 mg/g. Aldehydes and pyrazines accounted for 2.77% and 28.47% of total volatile ingredients, respectively. At 30% salt concentration the contents of the above mentioned ingredients were 14.4886 mg/g, 0.67%, 7.33% respectively. However, the TVBN value at 20% salt concentration was higher than that at 25% and 30% salt concentrations. Besides, the former had obvious odourous smell and its overall flavour was worse. The above results showed that salt concentration exert great influence on the formation of flavor ingredients in shrimp sauce fermentation. Though lower salt concentration was favourable for the production of free amino acids, aldehydes and pyrazines, it did not inhibit the putrefaction completely. In summary, 25% salt concentration was appropriate.

Abstract:The ethanol extracts from legume of Albizzia julibrissn Durazz were further exacted with different solvents, including petroleum ether, ethyl ether, ethyl acetate and n-butanol. The crude extracts were tested for activities against six species of bacteria of pathogenic bacteria by means of disk agar diffusion method. The results showed that different extracts have selectivity effects on testing microbial. The different solvent extracts of Albizzia julibrissn Durazz have different effects. The activity of ethyl ether extract was the strongest, and (S. aureus,,d=20.3mm. E. coli, d=14.3mm. S. typhi,d=14.0mm) water extract was the weakest.

Abstract:The antioxidation effect of Se-riched soybean oligopeptides were researched. 3 weeks of age 90 male SD rats were randomly divided into 6 groups, namely Ⅰ(control group ), II ( soy protein ), III (soy polypeptides ), IV (sodium selenite), V ( soy oligopeptides) and VI (Se-riched soy oligopeptides), in the experimental environment, for each of the groups fed the low selenium based feed at the same time, the second group of oral feeding of soybean protein, group Ⅲoral feeding of soybean polypeptide, the IV group of oral feeding of sodium selenite, the Article V group oral feeding soybean oligopeptides, on the sixth group oral feeding soybean oligopeptides, group 1oral feeding with the same volume of drinking water. Feeding for 4 weeks, serum and liver MDA content, GSH-Px and SOD activity of all experimental rats were measured. Results showed that the II, III, IV, V and VI groups were decreased in serum and liver MDA content, GSH-Px and SOD activity increased, but the II and Ⅲ group had no significant effect and the V group had notable effect. The IV, VI group had extremely significant effect. Each sample on blood serum and liver MDA content and GSH-Px activity effect tends to be consistent, but the serum SOD activity was stronger than hepatic SOD activity. Those meant that the Se-riched soybean oligopeptides had antioxidant functions, and the function was stronger than inorganic selenium, and obviously stronger than soybean oligopeptides which had not selenium. The Se-riched soybean oligopeptides played the main antioxidant function and was the trace element selenium.

Abstract:Properties and stability of the pigment from water caltrop outer peel was investigated in this study. Results indicated that this pigment was easily soluble in water, sodium hydroxide and ethanol but insoluble in benzene, ether, and petroleum ether. An obvious effect of pH on stability of this pigment was observed and this pigment exhibited better stability in alkaline environments. In addition, Cu2+ revealed a color enhancement effect on this pigment, while K+, Na+, Ca2+, exhibited little effect. In contrast, Fe2+, Al3+ and Zn2+ contributed obvious adverse effects. It was found that the pigment was poor resistant to light and oxide, but the effects of heat on stability of pigment were little.

Abstract:Wolfberry equilibrium moisture content was an important parameter of wolfberry drying characteristics and drying process optimization. In this paper, static weighing method is used for measuring wolfberry equilibrium moisture content at temperature of 40 ℃-70℃ and relative humidity of 40%~70%. Based on the analysis of the drying characteristic curve, the best process parameters in rapid drying stagewere : temperature 40 ℃ and relative humidity 40%. In constant speed drying stage, the optimum temperature and relative humidity were 50 ℃ and 40%, respectively. In falling rate drying stage, the best temperature was 60 ℃ and the best relative humidity was 40%. Using the drying process, drying time was short and drying quality was good.

Abstract:G.lucidum XinZhi and Flammulina velutipes were used as the original strains for mixing fermentation to discuss technology conditions of high-yield zinc. Quality of zinc from mycelium was determined by atomic absorption spectrum method. The results showed that the best medium was 2% starch, 2% potato, 1% sucrose, 2% corn meal, and 1% soybean meal. The optimal fermentation conditions were cultured time 8 days, temperature 27 ℃, shaking speed 150 r/min, and medium volume 100 mL/250mL. Quality of intracellular zinc was 45.6 mg/kg at above optimal conditions, 15.8% and 63.5% higher than that by G.lucidum XinZhi and Flammulina velutipes respectively. Therefore mixed fermentation had a more complete process, higher availability of nutrition, promising growth and more quality of intracellular zinc.

Abstract:Using soya bean meal and wheat bran as material, Aspergillus oryzae 1228 was selected for koji making. By single factor test and orthogonal experiment, the optimum processing conditions of koji making were obtained. The brewing experiment of soy sauce was conducted by low-salt solid- state fermentation. The best conditions were as follows: soya bean meal to wheat bran ratio 6:4, water content 90%, inoculating scale 0.5% and koji making for 32 h. Under the optimized conditions, the neutral protease activity in koji was 1473 U/g. After 20 days for fermentation, the contents of amino acid nitrogen and soluble saltless solid were 6.90 mg/mL and 163.60 mg/mL respectively in the soy sauce. The soy sauce showed good flavor and color.

Abstract:The effects of pH, microwave time, microwave power, solid/liquid ratio (m/V) on the extraction rate of protein from cereal industry by-product broken rice were investigated with coomassie brilliant blue stain protein method. Results showed that the optimal parameters with microwave treatment were as follows: pH 10.0，extracting for120 s at 390 W power by microwave and solid to liquid ratio of 1:10, under which the protein extraction rate was 71.2%.

Abstract:Microcapsules containing flavonoids compounds were prepared by piercing method with sodium alginate as shell material. Through the single factor and orthogonal test to determine flavonoids microcapsule preparation influence of the main factors. The best technological conditions were sodium alginate concentration of 1.4%, core/wall material ratio of 1:1, CaCl2 concentration of 1.4%, and monoglyceride/core ratio of 0.2 g/g. Under these conditions, encapsulation efficiency reached 92.59%.Microcapsule products structure was hard and round with no trailing phenomenon.

Abstract:The optimization of medium and fermentation conditions of Aspergillus oryzae were studied, which isolated from Gguangdong yangjiang lobster sauce. The results showed that, the optimum medium contained 3% yeast powder, 1% glucose, 3% sodium nitrate and 0.50% calcium chloride in PDA. The optimal fermentation conditions was temperature 30℃ and pH value 7~8. After cultivated 12 h, the medium was appeared white colony. At 36 h, white mycelium noticeably increased, protease activity also continued to increase. After 48 h, yellow-green spores were produced, protease vitality at maximize level, and at 60 h, strain growth slowed significantly, creating a large number of spore, and protease activity began to decline. So 48 h was the optimum fermentation time.

Abstract:Chitosan was prepared from the shell of Penaeus vannamei, and the preparation process was optimized. It illustrated that optimum conditions of prepared of chitosan were temperature 90 ℃, time 150 min and alkali concentration 60%. Under these conditions, the deacetylation degree of chitosan was 87.04%.The product structure was characterized by the ultraviolet-obvious spectrophotometer, the TG/DTA analyzer and the scanning electron microscope. The surface of chitosan was dry and thickening. The degree of crystallinity was good and the thermal stability was high. It provided theoretical basis for the effective use of penaeus vannamei shell.

Abstract:The backward of peanut protein was studied by AOT (sodium bis-(2-ethylhexyl) sulfosuccinate)/isooctane reverse micelles system from full-fat peanut powder with sonication. The main factors effecting reverse micelles extraction were analyzed. The orthogonal test design results showed that the optimum conditions of backward extraction were pH 8.5, extraction time 40 min, temperature 40 ℃, ultrasonic power 240 W, and KCl concentration 1.5 mol/L, under which the extraction rate was 82.17±1.52%.

Abstract:Inulin of Helianthus tuberosus were extracted via microwave and hot water extraction method, respectively. The microwave extraction was testified the better method by using the single factor and orthogonal experiments and the optimization conditions were showed as follows: the ratio of solid to liquid 1:18, extracted time 6 minutes and microwave power 450 W. Under the optimum conditions, Inulin rate reached 12.2%.

Abstract:The pumpkin yellow pigment was extracted and embedded. The best extraction condition were that the absorption wavelength 446nm by using Ultraviolet-visible spectrophotometer, extraction solvent 95% alcohol, the extraction temperature 70 ℃, the proportion of pumpkin and alcohol 1:1, and the extraction time 5 h. The best embedding conditions were the proportion of core material and exterior 1:20, the proportion of octenyl succinic starch ester and whey isolated protein 2:1, water bath temperature 75 ℃, the holding time 40min, and the pH value 4.75, under which the embeded rate was 96.24%.

Abstract:Using total Lignans and Polysaccharide of Schisandra sphenanthera Rehd. Et Wils as the indicator, study on the optimal extraction technology conditions of its effective components and distribution in ethanol and water phase. Using UV spectrophotometry and Phenol-Sulfuric acid method for testing, the results showed that the optimal extraction conditions of total lignans were alcohol concentration 70%, liquid ratio 1:9, extraction times 3, and extraction time 2 h, under which the extraction rate reached 9.76 mg/g. The optimal extraction conditions of polysaccharide were alcohol concentration 70%, liquid ratio 1:7, extractio times 3 and extraction time 1.5 h, under which the extraction rate reached 11.32 mg/g. The results also show that, after separation, the extract in ethanol phase was significantly greater than the total Lignans and polysaccharide content in aqueous media content. Total Lignans and polysaccharide content was similar in the ethanol phase. Polysaccharide content was higher than the total lignans content in the water phase.

Abstract:In this study, extract of wood frogs eggs was used as main material to prepare a functional beverage. The results showed that the optimum formula of the stabilizer and emulsifier were as followings: CMC-Na 0.12%, PGA 0.08% and monoglycerides 0.15%. The optimum formula of the beverage was as followings: extract of wood frogs eggs 20%, sugar 8% and pH 3.8.

Abstract:To optimize the preparation condition for the chitosan from Flies maggots, chitin from Flies maggots shell was used as raw material, and alkali liquor method was used to prepare chitosan. Effects of sodium hydroxide concentration, ratio of liquid to material and reaction time on the deacelation degree of chitosan were investigated respectively by single-factor tests, and then the process conditions of the deacelation was optimized through response surface methodology with three factors and three levels based on the principle of Box-Benhnken design. The results showed that the optimum conditions of the deacelation reaction were as follows: ratio of liquid to material 57.49:1, sodium hydroxide concentration 50%, and reaction time 7.3 h. Under these conditions, the theoretical value of the chitosan deacelation degree was 83.18%, and 79.45%, respectively. The chitosan product was a white powder.

Abstract:In this study, self-cooked multifunction single-screw food extruder was used to extrude beef products to develop a method that could increase the most important life-sustaining nutrient-lysine and maintain a nutritional balance. The response surface method was used in this study to identify the effects of three operating parameters, including volume of addition of beef, feed moisture and feed size on the extrusion degree, fatty acids and amino acid composition under constant screw speed. The optimum conditions were determined as follows: constant screw speed 370 r/min, volume of addition of beef 37.00%, feed moisture 24.08% and the feed size 16 mesh. The results obtained by investigation on the changes of beef fat and amino acids before and after extrusion showed that the loss rate of fatty acid was high in the extrusion process, especially γ linolenic acid. In the extruded beef, the content of seven kinds of essential amino acids was relatively reduced, of which the lysine and serine were reduced significantly which were 16.82% and 16.20% respectively. Tyrosine and histidine were reduced slightly, being of 13.3 % and 13.8% respectively.

Abstract:The preparation of activated carbon from camellia nutshell was introduced, using potassium hydroxide as the catalyst. The influences of activator concentration, ratio of solid to liquid, activation temperature and activation time on iodine sorption value and methylene blue decolorization rate of activated carbon were studied. The orthogonal results showed that the best preparation conditions were as follows: activation temperature 700℃, the ratio of solid to liquid 1:5, the concentration of catalyst 6mol/L and activating time 90 minutes. Then the decolorization rate and the iodine sorption value got up to 96.25% and 1145.59 mg/g，respectively, which conformed to the standards of commercial activated carbon.

Abstract:The color protection in the processing of color nutritional noodle was studied in this paper. After a processing of physics color protection, the fruits and vegetables added into noodles were dealt with a second color protection. The results showed that the optimum color protection formula were the amount of D-Sodium isoascorbiate 0.12%, salt 2.5%, potassium sorbate 0.06%, and citric acid 0.30%. The final products obtained by the above formula were delicious，nutritious and the original color of fruits and vegetables was maintained well.

Abstract:With the conversion of canrenone for index, the nutritional requirements of the Rhizopus sp. UJS-0602 were evaluated to optimize the biotransformation of canrenone. Different carbon source, nitrogen source, inorganic salt and some important factors of concentration on the influence of the conversion were evaluated through the shake flask culture and High Performance Liquid Chromatography. The L9 (34) orthogonal experimental design was adopted to confirm the optimum cultivating conditions: glucose concentration 30 g/L, corn steep liquor 25 g/L, yeast extract paste 12 g/L and KH2PO4 concentration1.5 g/L. Under the optimized conditions, the conversion of canrenone was 87.68%, being 9.06% higher than that before optimization.

Abstract:Processing technology for nutritional pumpkin red bean steamed bread was studied in the article using homemade pumpkin powder and red bean powder as material. On the base of single factor test, the effects of amount of pumpkin powder, amount of red bean powder, fermentation time, amount of water on the sensory quality were studied through the orthogonal test and the physical and chemical properties of the product were investigated. The optimum conditions and combination of these factors were obtained. The optimum processing parameters were as follows: amount of pumpkin powder 5%, amount of red bean powder 10%, fermentation time 15min and amount of water 15%. The quality of Pumpkin red Bean Steamed Bread was best. The texture characteristics of the pumpkin red bean steamed breads were determined compared with the steamed bread. The result showed that the measured texture values (hardness) in the pumpkin red bean steamed breads was better than the steamed bread. As a control with comparison steamed bread, pumpkin polysaccharide was 14.6%, more than that of control (43.0%). Dietary fiber was 3.94%, which was increased by 2.31 times. Protein content was 10.89%, which more than that of control (64.3%).Adopting the technology the nutrient content of the product was enhanced under the premise of maintaining the quality of the steamed bread.

Abstract:In order to choose appropriate amino acid and saccharide to conduct Maillard reaction of tobacco enzymatic hydrolysate, different kinds of amino acids and saccharides were experimented and the volatile flavor compounds from Maillard reaction of amino acid and several saccharides were detected by GC-MS. The results demonstrated that xylose and glycine were the better choices from the perspective of the evaluation score and browning degree and good flavor was obtained by reaction of xylose with glycine at the ratio of 2:1. The GC-MS results showed that 25 kinds of flavor compounds generated and represented by pyrazines, furans, pyrroles and aldehydes after adding saccharides. Plenty of furfuralcohol was generated in three kinds of saccharides. Six kinds of Furans were generated in xylose. Furthermore, the flavor of product got well improved.

Abstract:Flos magnoliae volatile oil was extracted by steam distillation and simultaneous distillation and extraction, and then analzed using gas chromatography-mass spectrometry (GC-MS) combined with chemical component determination and comparative analysis. Results indicated that there were 30 volatile oils including rose oxide, terpinyl acetate, bornyl acetate extracted by steam distillation while 30 volatile oils including terpinolene, estragole, 1-hydroxy-1,7-dimethyl-4-isopropyl-2,7-ring decyl diene extracted by simultaneous distillation. There were 28 volatile oils were mutual and firpene, beta pinene, eucalyptol, linalool, l-camphor, alpha terpineol, alpha caryophyllene, (E)-beta acacia ene, geraniolene, cadinene, alpha burt orange tomato alcohol, farnesol with high content. The color and average yield of volatile oil extracted by steam distillation and simultaneous distillation were pale yellow and 1.3% and 1.5% respectively. These results showed that distillation of volatile oil aroma quality and yield was better than those obtained by simultaneous distillation.

Abstract:Using of 4 Furazolidone Metabolite Residues, immunogen and coating antigen were synthesized. Then, 4 immunogen were used to immunize 2 New Zealand rabbits. 8 antiserums were obtained and purified. Using indirect ELISA method, the OD value which was higher than that of negative samples of serum were filtered out and used in subsequent experiments, and then antibody titer were determined. The results implied when coating antigen A and B coated microtiter plates. No.7 and No.8 antiserums had a good affinity on the coating antigen. The derivatives of Furazolidone Metabolite had a good effect on antibody inhibition. Through the determination of antibody titer, No.7 and No.8 antiserums both had high titer and high specificity features, of which NO.8 antiserum provided higher antibody titer and higher affinity. Through further screening of 2 coating antigen and 2 antiserums, coating antigen B and No.8 antiserum were chosed for ELISE method.

Abstract:Using the Ralls as raw materials, dry cider was produced by pulp beating, color-protecting, enzyme treating, composition adjusting, fermenting and clarifying. Through the single factor experiments, the best conditions of color-protecting and clarifying were the addition of 0.1% citric acid and 0.04% vitamin C after beating, the chitosan addition of 0.25% to apple wine and the treatment time of 24 hours. The experiment results had the best effect, By orthogonal experimental ascertained the best conditions for the process of cider as follows: initial sugar content of 20%, inoculums amount of yeast 8% and fermentation time of 10 days. After produced, the dry cider showed light yellow green and luster-transparent, and had the typical fruit aroma and enjoyable wine aroma, with perfect liquor body and vinegar-sweet taste.

Abstract:The relationship between gelatinization temperature, viscosity, D.S., ash content of hydroxyl propyl distarch phosphate with elastic, transparency, texture, storage stability and water retention of pearl ball were researched.

Abstract:In this paper, Candida rugosa lipase (CRL) catalyzed reaction of vitamin E and ferulic acid ethyl ester were studied to synthesize alpa-tocopheryl ferulate in the reverse micelle system. Through single factor test and the use of the enzyme in AOT-iso-octane-water reverse micelle system, vitamin E and ferulic acid ethyl ester were catalyzed to synthesize alpa-tocopheryl ferulate after the 136 h reaction. And the influential factors of the synthetic product, such as the moisture content, speed, temperature, buffer pH, AOT concentration reaction conditions, were studied. Through the uniform design experiment and quadratic polynomial stepwise regression analysis of the results, the optimal reaction conditions of synthetic product were gained as follows: moisture content 10%, AOT concentration of 80mmol/L, the buffer pH5.0, temperature 25 ℃, speed 270 rpm, under which the VE Ferulate obtained was 15.36%.

Abstract:The deacidifying conditions by ion-exchange resin 314 were investigated by orthogonal experiments. The optimal parameters were that the ratio of ion-exchange resin 314 to wine, stirring rate and time were 1:10, 200 r/min and 60 min, respectively. It was proved that ion-exchange resin 314 could decrease volatile acid effectively. When the total acid of Litchi wine got the certain concentration, the mass fraction of volatile acid was 0.35 g/L

Abstract:Effects of pre-gelatinized acetylated distarch phosphate (ADSP), sucrose fatty acid ester (SE), sodium alginate (SA) and maltose amylase on the specific volume, water activity and texture of sponge cake were studied in the paper. The results of single factor test showed that four additives could be beneficial to anti-aging of cake. ADSP and SE could improve the specific volume of cake and SA could lower the water activity effectively. Optimum formula of cake improver by orthogonal test was 0.40% pre-gelatinized ADSP, 0.15% SE,0.05% SA and 20.00mg/kg maltose amylase.The results of proof test showed that sponge cake had nice specific volume, low water activity and hardness, good elasticity, and the aging speed of cake decreased significantly.

Abstract:30 days feeding test was used in this study to assessment the safety of compound capsule of soy isoflavone according to the procedures for toxico logical assessment of food. the physical signs, behavior,stooll and fur of the rat in each dose (166.7, 333.3, 666.7 mg/kg?bw) No abnormal phenomen was found in the samples. Compared with control group, the weight, food utilization rate, blood routine, organ coefficients and biochemical indexes of the rat in each dose were no significant differences (P>0.05)..Blood biochemical indicators (ALT, AST, BUN, Crea, TP, ALB, GLU, T-cho and TG) were not significant (P>0.05). The pathologic examination of main organs was the same, and no special pathological changes were found. As compared with the model aging control group (7.13±1.16 nmol/mL), all dose groups (67.0,133.0 and 200.0 mg/kg?bw) was significantly lower in the levels of serum MDA content for the experiment of antioxidation effects in mice, Erythrocyte SOD activity (6.49±0.41, 6.74±0.50, 7.22±0.34, ×103Nu/mL) were significantly higher than the control group (6.29±0.88 ×103Nu/mL).Therefore, the soybean isoflavone compound capsule was safe and had a significant antioxidant in this study.

Abstract:The mathematic models for the prediction of fatty acid content of wheat were established with the technique of near infrared spectroscopy (NIRS). The result showed that the coefficient of correlation (RSQ) was of 0.9026 and the standard error of calibration (SEC) of 3.8735. The determination coefficient of cross-validation (1-VR) was of 0.6278 and the standard error of cross-validation (SECV) was of 7.0980. Regression squared (r) was of 0.948 and square error of prediction (SEP) was of 3.8709. The t test value between the chemical standard methods and NIRS method was 1.345 suggesting no significant difference between these two methods. The absolute average deviation was 0.25. This NIRS method could be applied to predict the fatty acid content in wheat.

Abstract:In order to develop an optimal method for isolating and analyzing Vc in ‘Guinong 5’(Rosa roxburghii Tratt.) fruits which have a high content of Vc, extracting solution, extraction times, storage temperature and chromatographic conditions were improved and optimized on the basis of former reported High Performance Liquid Chromatography(HPLC) methods. The results showed that comparing with extracting solution containing 2mMEDTA and1%pvpp, the extracting solution only containing 6%MPA was more suitable for the extraction. Secondary extraction was necessary for the extracting of Vc in Rosa roxburghi fruits. Within 8 h, Rosa roxburghi fruit extracting solution should store at 4℃, and -20℃ was suitable for the extracting solution need to store overnight. The calibration curves of Vc was in good linearity over the ranges of 40-400μg/ml (r=0.9997), and the average recovery rates was 101.80% (RSD=1.01%). Therefore the method could be used for the determination of Vc in Rosa roxburghi fruit and other fruits which had high level of Vc.

Abstract:The fingerprint of Radix Fici in medicated diet by HPLC was established and the medicinal materials that can be used as evaluation index of medicated diet were explored. Chromatographic conditions of HPLC were as follows：Waters Shield RP C18 column (250 mm×4.6 mm, 5 μm), methanol (A) and 0.1% phosphoric acid (B) as gradient mobile phases, flow rate 1.0 mL/min and detecting wavelength at246 nm, and column temperature 30 ℃. Fingerprint was established with 14 common peaks and determination of Psoralen was the highest. Similarity was in the range of 0.90-0.99 and methodology reached the required standard. Characteristic constituents of Radix Fici could be detected in the medicated diet, which was appropriate for the evaluation index of medicated diet. The impact of fatty acid on detection of characteristic constituents of Radix Fici was small.

Abstract:In this paper, through four factors such as temperature, time, the ratio of gas-liquid phase and salting out, the determination of methanol in wine by head space GC with capillary column was studied and the optimal conditions were found as following: using a Phenomenex ZB-WAX chromatographic column and a FID detector. The split ratio was 20 with split liner tube (2mm I.D) and the flow rate of carrier gas was 2.0 mL/min. The heated temperature was 70℃ with head space sampling used and vial equilibration time was 15 min and sample volume was 5 mL in a 20mL vial. The linear of this method was satisfied when the concentration of methanol was at the range of 10.2~407.6 mg/L (r=0.9997). The lowest method detection limit was 8.5 mg/L and the average recovery rate was 99.2%. RSD of Repeat was 1.4%. It was shown that this method is more simple and efficient than GC method in GB/T15038-2006, and the result was reliable.

Abstract:Seven negative strains and four positive strains were studied. And the counting method for the enterobacteriaceae in Meat and meat products was established. Fresh meat, frozen meat, chilled meat and meat products samples were tested. The result told that the surface of meat contained more enterobacteriaceae (>110 MPN/g), while the internal part of the meat contain little enterobacteriaceae (< 0.3 MPN/g) . Cooked meat, sausage, dried meat floss, jerky, and bacon samples contained little enterobacteriaceae. Pre-processed meat samples may contained enterobacteriaceaes for more than 110 MPN/g.

Abstract:This study presented a ultra performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) method for fast determination of the residues of olaquindox and 3-methylquinoline-2-carboxylic acid in aquatic products. Resident of olaquindox and 3-methylquinoline-2-carboxylic acid ware extracted by the liquid- liquid method using ethyl acetate+ acetonitrile（1+1, V/V）.After BEH C18 LC gradient elution separation,the analytes ware determined under multi-reaction monitoring (MRM) scan type with tandemmass analyzer using positive polarity mode. The recoveries are in the range of 62.5%~91.4%, the relative standard deviation are in the range of 2.6%~11.8%. The limit of detection (LOD) for olaquindox and methyl-3-quinoxaline-2-carboxylic acid in aquatic products was 1.0 μg/kg.

Abstract:A method was developed for the determination of semicarbazide in flour products based on solid phase extraction-ultra performance liquid chromatography-tandem mass spectrometry (SPE-UPLC-MS/MS ) in the article．The samples were homogenized with 0.2mol/L HCl, derivatized with 2-notrobenzaldehyde, and the derivative was extracted with ethyl acetate. The extract was cleaned up by a solid phase extraction cartridge. The target analytes were separated on a UPLC BEH C18 column with gradient elution using acetonitrile and water containing 0.1% (V/V) formic acid as mobile phase. The identification and quantification were achieved by using ESI-MS/MS in positive ion mode and with multiple reactions monitoring (MRM). The linear range was from 1 to 100 μg /kg with the correlation coefficient r=0.9993 for semicarbazide. The limit of detection (LOD) was 0.4 μg/kg. The recoveries of the method were ranged from 85.8% to 112.6% at the spiked levels of 2, 10, 50μg /kg and the relative standard deviation was less than 9%. The method was suitable for the qualitative and quantitative of semicarbazide in different flour products.

Abstract:In order to develop a method that rapidly detect and enumerate the bacteria in sausage samples. The Fluorescence in situ hybridization (FISH) technique with EUB338 probe was established and optimized. Three different cell-fixing methods were contrasted and results showed that the optimal conditions for sample preparation were 4% paraformaldehyde, fixed time 15 min, at 4℃and heat fixed time 2 h at 46 ℃. The optimal condition for hybridization was 3 h hybridized at 46℃ with 225 mmol/L NaCl concentration in washing buffer. Compared to the Plate count method, the optimized FISH method was more sensitive and quicker while used to enumerate the bacteria in sausage samples. The FISH method can be used as an effective and convenient tool for the detection and enumeration of bacteria in food samples.

Abstract:A new method using microwave digestion technique and concentration technique was developed for the determination of Pb and Cd in oils by graphite furnace atmotic absorption spectrometry (GFAAS). The drying steps repeated four times and sample was concentrated five times, then ashed, atomized and purified. Through this process the contents of Pb and Cd were increased, so as to ensure accuracy of determination results. The method was applied to the determination of Pb and Cd in oils with satisfactory results. The RSD were lower than 6.0. The recoveries were more than 95%.

Abstract:Conversion of muscle into meat after animal slaughtering is a complex process. Pre-mortem stress, stunning method (electricity, CO2, et al) and blooding make muscle cell into a bad living environment (ischemia, ATP deletion, H+ accumulating, et al), which inevitably affect cell metabolism and cause cell to death in the end. The findings about caspases activity in meat maturity indicated that apoptosis was really involved in muscle cell death. Necrosis, as an acute non-procedure death way, is more suitable for explaining changes of muscle cell after slaughtering because of its characteristics of increased Ca2+, rapid ATP deletion, elevated permeability of mitochondria membrane, and so on. Recent report about necroptosis also increases the complexity of muscle cell death mechanism. Research about muscle cell death mechanism is a long and arduous work.

Abstract:The frozen noodles were new noodles processing technology. This paper introduced the background, present condition and main technical problems of the frozen noodles. Correlation factor affecting quality of frozen noodles was investigated, mainly including production process of frozen noodles, freezing condition of cooked noodles, frozen storage condition of frozen noodles, additives like colloid, emulsifier, modified starch and ice-structuring protein.

Abstract:With the improvement of people’s living condition, demands for hygienic food are increasing. Foodborne pathogen is the main factor leading to food safety incidents. Since detection of foodborne pathogen is usually time-consuming, rapid detection of foodborne pathogen has attracted more and more attention. This paper reviewed the development of immunological analysis, PCR, nucleic acid probe detection technique, electrical impedance, gene chips, biosensors, protein chips and nanogold detection method in rapid detection of foodborne pathogen. Application of these methods can provide strong guarantee for food safety and promote the food industry in China.

Abstract:Rhizopus is a very important microbiology for liquor-making, which plays an extremely significant role in the process of saccharification. Many studies focus on the characteristics of the Rhizopus enzyme production. Purebred Rhizopus koji has been widely used in production. And nowadays the role of Rhizopus in liquor brewing has become irreplaceable. This paper introduces major growth and enzyme production characteristics of Rhizopus for liquor-making, and discusses the effect of product ethyl alcohol and flavor substances of Rhizopus.

Abstract:HACCP (hazard analysis critical control point) was applied to analyze the manufacture processes of Suzhou-style marinated bean curd in this paper. Through HACCP, seven critical control stages were confirmed, including receiving of raw materials, fried, marinated boiling, detection of metal, vacuum sealing, high temperature sterilization and cooling. In addition, the plan of HACCP was formulated,which could reduce the dangerous factors to the lowest limit, and ensure the quantity of the moon cake.

Abstract:The Shewhart control chart is a common approach for internal quality control, which consists of several types. In food chemical analysis, the testing results are usually the average of several replicates. This paper describes the selection of a type of control chart on basis of mathematical module of test result, the selection of proper control samples and questions in establishing and changing control limits. In addition, the difference between the control chat used in food manufacturing and in food chemical analysis was briefly explained.