Volume 29,Issue 4,2013 Table of Contents

1 Hypoglycemic Effect of Total Flavonoids from Citrus Peels on Diabetic Mice Model

XIAO Geng-sheng , WAN Li-xiu , XU Yu-juan , CHEN Wei-dong , CHEN Yu-long , WU Ji-jun , FU Man-qin

2013, 29(4):698-701.

[Abstract](1407) [HTML](0) [PDF 456.57 K](799)

Abstract:
The hypoglycemic effect of total flavonoids extracted from citrus peels on diabetic white mice induced by alloxan was studied and the preliminary mechanism was discussed. Results showed that after intragastric administration of middle and high dosage of total flavonoids extracted from citrus peels for 10 days, the concentration of blood glucose of alloxan-induced diabetic mice reduced obviously. Compared with the model group, the spleen index, thymus gland index, and the activity of superoxides dismutase (SOD) in blood and liver of the diabetic mice were increased and the formation of the malondialdehyde (MDA) were inhibited. The contents of TG, TC, and LDL-C decreased greatly, while the content of HDL-C increased obviously. The results suggested that the improvement of immunity, antioxidation, and regulation of lipid metabolism disorders in alloxan-induced diabetic white mice may be one of the hypoglycemic mechanisms of total flavonoids extracted from citrus peels, which provided a theoretical basis to the development and utilization of citrus peels.

2 Antioxidant Activity and Antiproliferation Effect on Tumor Cells of Phlorotannins from Sargassum integerrimum

LU Hong-yu , LIU Yi , JI Hong-wu , SHAO Hai-yan

2013, 29(4):702-705.

[Abstract](1515) [HTML](0) [PDF 461.37 K](745)

Abstract:
To investigate antioxidant activity and antiproliferation effect of phlorotannins extraction from Sargassum integerrimum (IPTs) IPTs was prepared by solvent extraction and ultrafiltration. Four extracts named IPTa1, IPTa2, IPTe1 and IPTe2 were attained. Total phenolic contents of the four IPTs were 1.16, 0.6, 0.25 and 0.34 mg GA/g algae dry base. Total antioxidant capacities of the four extracts at 1.5 mg/L were equal to reduction capacities of Fe2+at 1.724, 1.379, 1.833 and 0.695 mg/L, respectively. MTT results showed that the four extracts except IPTa2 inhibited significantly proliferation of thyroid squamous cell carcinoma cells (sw579) at the concentration of 4.4 μg/mL and their inhibition rates increased in a time-dependant manner within 72 hours. Inhibition rates of IPTa1 and IPTe1 had a positive correlation with time and concentration at range of 0.3125~5 μg/mL and the highest inhibition rate was up to 90%.

3 Structure Analysis and Homology Modeling of Thermostable β-galactosidase

ZHANG Zhi-gang

2013, 29(4):706-709.

[Abstract](1196) [HTML](0) [PDF 620.60 K](788)

Abstract:
This study aimed to predict the primary and higher structures of thermostable β-galactosidase, providing theoretical basis for further study on its structural characteristics. Several kinds of bioinformatics softwares, including ProtParam, ProtScale, TMHMM Server v. 2.0, SignalP 4.0 Server, SOPMA, PSORT Prediction and GENO3D, were used to analyse and predict the primary and spatial structure of this enzyme. Result showed that the thermostable β-galactosidase was composed of 452 amino acids residuals. The enzyme protein had no signal peptide and transmembrane region, and located in the cytoplasm. Alpha Helix and Random coil were main structures in its secondary structure. By using homology modeling, three-dimensional structure of the enzyme was constructed.

4 Rapid Immersion Freezing Mechanism of Abalone and its Experimental Verification

NI Jin , GU Jin-hong , SHEN Jian

2013, 29(4):710-714.

[Abstract](1177) [HTML](0) [PDF 682.37 K](750)

Abstract:
Computational fluid dynamics (CFD) technology can predicts heat and mass transfer during rapid freezing. In this paper, the immersion rapid freezing of abalone was investigated and computational fluid dynamics technology was employed to establish three-dimension unsteady numerical calculation model of abalone rapid freezing. Solidification model was selected and the polynomial calculation method was developed for calculating abalone thermal properties in order to improve numerical solving accuracy. The distribution of abalone temperature during the freeze process and the relationship between abalone mass and frozen time were got by using CFD technology. It was found that numerical calculation model and the simulation methods for abalone rapid immersion freezing were reliable, which could predicate abalone freeze process and freeze time.

5 Immunomodulating Activity of Exopolysaccharides from Lactobacillus casei LC2W

LIU Cui-ping , WU Zheng-jun

2013, 29(4):715-718.

[Abstract](1089) [HTML](0) [PDF 449.40 K](730)

Abstract:
EPS synthesized by L.casei LC2W from different carbon sources (glucose or lactose) were fractionated. The neutral polysaccharides G1 and G2 were two kinds neutral polysaccharides synthesized by L.casei LC2W using glucose as carbon source. Another two kinds of neutral polysaccharides synthesized by L.casei LC2W using lactose as carbon sources were named as L1 and L2. All the two kinds of polysachharides showed little cytotoxicity to lymphocytes cultured in vitro. On the contrary, all of the 4 EPS fractions demonstrated strong inhibitory activity for the proliferation of B-lymphocytes stimulated by bacterial liposaccharides in vitro. In the range of 5~80 μg/mL, the inhibitory activities of G1 and L1 to the proliferation of B-lymphocytes were negatively correlated to the concentration of EPS. And the inhibitory activities of G2 and L2 were positively correlated to the concentration of EPS. The carbon sources in the growth medium might be a decisive factor for the composition and even the bioactivity of the EPS synthesized by L. casei LC2W.

6 Controlled Release of Tea Polyphenols from Calcium-crosslinked Pectin/Chitosan Complex Films

WANG Hui , SHAO Dong-xu , ZHAO You-zhi , HU Rui , DING Wen-ci

2013, 29(4):719-721.

[Abstract](975) [HTML](0) [PDF 344.85 K](639)

Abstract:
Pectin/chitosan films and calcium-crosslinked pectin/chitosan complex films were prepared. The effect of different proportions on swelling ratio of films and the release rate of tea polyphenols from crosslinked films were investigated. The results indicated that the lowest swelling ratio of pectin/chitosan films was 9.5 after 2 h when the pectin-chitosan ratio was 1:0.5. The swelling ratio of calcium-crosslinked pectin/chitosan films varied with calcium content and the lowest one was only 2.1 after 6 h. The excess calcium caused increase of the swelling ratio. The controlled release rule of tea polyphenols from crosslinked films agreed with swelling ratio of the films and the release rate can be controlled by calcium content. The release rate decreased with increasing calcium crosslink level, but increased with excess calcium content. The release rate increased with increasing tea polyphenols contents. Tea polyphenols released faster in solution at pH 3 than that at pH 9.

7 Anti-fungal Activity of Walnut Green Husk Extracts

DING Cun-bao , WU Shang-zhuo , LI Gui-qiu , JIA Chang-hong , CHANG Li-xin

2013, 29(4):722-724.

[Abstract](1275) [HTML](0) [PDF 342.89 K](590)

Abstract:
Walnut green husk contains abundant types of secondary metabolites with antibacterial activity against fungi. Using walnut green husk as raw materials and organic solvent (ethanol, petroleum ether, butanol or ethyl acetate) as extraction regent, walnut green husk extracts was obtained and their inhibition effect on selected yeasts (Penicillium, Trichoderma, Malassezia and athlete's foot fungus) were investigated. Results showed that walnut green husk contained several kinds of active ingredients, such as juglone, polysaccharides and flavonoids.The concentration of each component in the extract was determined by spectrophotometer. Walnut green husk extracts by different solvents showed inhibitory effect on yeast, Penicillium and Trichoderma. Ethanol (95%) extracts of walnut green husk had significant inhibitory effect on athlete's foot fungus with inhibitory rate being of 59.64%. Butanol walnut green husk extract had inhibitory effects on the athlete's foot fungus and Malassezia. Comparative analysis of the anti-fungal activity and concentrations of active substances in walnut green husk extracts showed that juglone was the main active components in walnut green husk extracts.

8 Nutrient Components and Processing Adaptability of Chinese Chestnut

CHEN Jie , WANG Hao-ming , ZHANG Cong-lan , LI Hao , LI Qing , MA Xiao-jian , YANG Fang

2013, 29(4):725-728.

[Abstract](1007) [HTML](0) [PDF 383.03 K](846)

Abstract:
In order to study the nutrients components and the processing adaptability of different varieties Chinese chenstnut, there chestnut samples (oil chestnut from Macheng in Hubei province,oil chestnut and wind chestnut from Yangshan in Guangdong province) were analyzed. The results showed that the three kinds of chestnut had little difference in nutrient components. Macheng oil chestnut with 59.5% water content was suitable for pulping. Yangshan oil chestnut had large grain with weight value of 16.53 g. Macheng oil chestnut and Yangshan wind chestnut had higher edible rate. Small difference was observed in characters of chestnut starch from different sources. The solubility and swelling power of the tested chestnut starch were closer to 50% and about 30% at 95 ℃. The starch of Yangshan oil chestnut had higher solubility and swelling power than that of the others. Considering the transparence of the starch, Yanshan oil chestnut was better than the others. All tested chestnut showed high freeze-thaw stability.

9 Antioxidant Activity and Functional Properties of the Hydrolysate of Crayfish (Procambarus clarkia) Head Protein Prepared with Protamex

LI Song-lin

2013, 29(4):729-732.

[Abstract](1190) [HTML](0) [PDF 445.21 K](710)

Abstract:
Protamex was used as biocatalyst to hydrolyze the crayfish (Procambarus clarkia) head protein (CHP) to prepare antioxidant peptides. The antioxidant activities of crayfish (Procambarus clarkii) head protein hydrolysate (CHPH), including reducing power, Fe2+ chelating activity, DPPH radical scavenging activity, increased with increasing the hydrolysate concentration. The molecular weight distribution of CHPH revealed that 95.14% of the total amount was peptides with molecular weight lower than 1000 Da. And pH values had a significant effect on solubility, foaming capacity and emulsion activity of the hydrolysate.

10 Effect of 1 -MCP Treatments on Physiology of Lijiang Snow Peach Postharvest During Cold Storage

TIAN Su-mei , ZHANG Xue , DONG Wen-ming

2013, 29(4):733-736.

[Abstract](1208) [HTML](0) [PDF 450.86 K](729)

Abstract:
Lijiang snow peach has large shape, sweet crisp taste and is in rich of nutrition1-MCP is a new type of ethylene receptor inhibitor, widely used in keeping fruit and vegetablefresh. In this work, the fresh-keeping effect of 1-methylcyclopropene (1-MCP) on snow peaches and its mechanism were explored to find out an effective and safe fresh-keeping way for snow peach. The Lijiang snow peaches were picked from Lashi Township Yulong county andLijiang city were treated by 1-MCP with different concentrations(0.5, 1, 1.5 and 2 μL/L). The results showed that, at refrigerated temperature, 1-MCP treatment was very effective in maintaining hardness and membrane permeability of the peach, as well as inhibiting Lijiang snow peach respiration. 1-MCP treatment with the concentration of 1~2 μL/L was more effective in increasing the Lijiang snow peach POD activity than that with lower concentration. 1 μL/L 1-MCP treatment was effective in inhibiting total phenol content, PPO activity decline, and pulp Browning of Lijiang snow peach. Comprehensive analysis showed that the best treatment concentration of 1-MCP was 1 μL/L.

11 Enzymatic Properties of Taro Polyphenol Oxidase

LI Li-hua

2013, 29(4):737-740.

[Abstract](4104) [HTML](0) [PDF 478.30 K](965)

Abstract:
Enzymological characterization of polyphenol oxidase (PPO) from taro was investigated using catechol as reaction substrate. The results showed that the optimal pH and temperature for this enzyme were 7.5 and 40 ℃, respectively. The total enzyme activity was almost lost after thermal treatment at 90 ℃for 2 min. The kinetics of PPO reaction was in accord with the Michaelis-menten equation, with Km and Vmax values of 0.0221 mol/L and 46.08 U/min, respectively. Four kinds of inhibitors had different effect on PPO with their inhibition effect order being of ascorbic acid>NaHSO3>L-Cysteine>citric acid. Mental ion of Sn2+ showed strong inhibitory effect on the enzyme. A13+, Cu2+, Mg2+, Ca2+ and Co2+ had certain inhibitory effects on the enzyme. The inhibition effects of Fe3+, Fe2+ and Mn2+ on enzyme were not significant. In addition, the enzyme can be activated by Zn2+.

12 Physical-chemical and Antioxidant Properties of the Alcohol Extracts of Polyrhachis vicina Roger

GAO Li , LIU Tong-xun

2013, 29(4):741-744.

[Abstract](1251) [HTML](0) [PDF 384.96 K](794)

Abstract:
Polyrhachis vicina Roger was hydrolyzed by alcalase 2.4L. The differences in physical-chemical and antioxidant activity of the extracts and hydrolysatge of Polyrhachis vicina Roger were evaluated. The results showed that, when alcohol concentration was between 35~75%, the amino acid and peptide contents of the extracts of hydrolyzed Polyrhachis vicina Roger were 4.20~3.19 mg/g and 5.19~4.07 mg/mL respectively, almost 2 times higher than that of the unhydrolyzed. The enzymatic hydrolysis could improve the antioxidant activity of the extracts. When alcohol concentration was of 55%, the IC50 of superoxide radical, DPPH? and hydroxyl radical and reducing power were 0.276, 0.106, 0.279 and 0.227 mg/mL, respectively. Furthermore, the important trace minerals such as Zn, Mn and Ca of the alcohol extract of enzymatic hydrolysates were increased significantly.

13 Effect of High Pressure on Enzymes and Main Components in Flowers of Juglans regia L.

CHEN Fa-qing , WANG Cheng-zhong , Zhang Xin-ming

2013, 29(4):745-748.

[Abstract](853) [HTML](0) [PDF 327.71 K](549)

Abstract:
he effect of ultra high pressure treatment (100~600 MPa)and treatment time(10~30 min) on peroxidase and polyphenol oxidase activity and contents of Vc, chlorophyll and soluble protein of Juglans regia L flowers were studied. Results showed that residual enzyme activity of POD and OPP were decreased obviously under 500 MPa for 15 min , preventing its browning effectively during storage and maximum while retaining the main nutrition, Vc and color. This research provided the basis for the development and utilization of Juglans regia L. flowers.

14 Effects of Chloride Ions Content on Combustibility of Reconstituted Tobacco

DUAN Bin-bin , LI Yong-fu , RONG Hui , MA Dong-ping , NING Xia

2013, 29(4):752-755.

[Abstract](1242) [HTML](0) [PDF 444.49 K](703)

Abstract:
In order to study the effect of chloride ions on combustibility from reconstituted tobacco, the routine chemical components, the combustibility and the smoking quality of reconstituted tobacco were analyzed. Reconstituted tobacco was made of tobacco stem with different concentrations of chloride ions at the same area. No significant differences were found in contents of total sugar and reducing sugar. However, the content of chlorine in different reconstituted tobacco samples was varied from each other. The contents of chlorine was between 0.60% and 1.04%, which showed non-significant correlations with burning rate from tobacco sheet and cigarette smoldering rate. Chlorine content of 0.60~1.04% also showed little effect on reconstituted tobacco.

15 Screening and Identification of Strains in Situ Kitchen Waste Treatment

QIAO Chang-sheng , SONG Ke , ZHANG Juan-kun , XU Hong-hong , LIU Shuai

2013, 29(4):756-761.

[Abstract](930) [HTML](0) [PDF 590.64 K](776)

Abstract:
Two amylase-producing bacteria strains named Bacillus thuringiensis TKFW r8 and Bacillus subtilis TKFW 10004 , and two protease-producing bacteria strains named Bacillus cereus. Frankland TWKF 11014 and Bacillus nattoTWKF 11002, were screened from 27 strains of the laboratory tested strains according to the principle of the enzyme good production and no antagonism. The 4 strains, Saccharomyces cerevisiae (Saccharomyces cerevisiae Hansen , TKFW 13024) and Lactobacillus (Lactobacillus plantarum, TWKF 12006) were combined to deal with Kitchen waste in spring. Results showed kitchen waste smelled wine fragrance without foul odour, It indicated that the kitchen waste in situ treatment had certain reduction effect and avoided the secondary pollution. To ensure biosafety of the strains, the unknown strain named TKFW r8 was identified to be Bacillus thuringiensis with 16S rDNA sequence analysis.

16 Feeding Effect Evaluation of Three Microalgae in the Larval Rearing of Litopenaeus vannamei

YU Jian-zhong , LIANG Xin-xin , WEI Dong , LI Se-dong

2013, 29(4):762-767.

[Abstract](1176) [HTML](0) [PDF 502.37 K](831)

Abstract:
The feeding effect of three microalgae, Chaetoceros muelleri, Nannochloropsis oculata and Spirulina platensis in larval rearing of Litopenaeus vannamei was studied. Survival rate of larval prawn (N~M1) and water quality of the culture system were detected to assay the effect of microalgae. The results showed that a better survival rate was achieved as 82.79% when Chaetoceros muelleri biomass of 2.5×105 cells/mL was fed by three times per day. The larval prawn showed activated and metamorphosis regular. Nannochloropsis oculata was unsuitable for Litopenaeus vannamei larvae feeding whether fed as independent or combined with Chaetoceros muelleri, since it induced metamorphosis delay and body surface attachment. Larval prawn survival rate was improved to 88.23% when combined feeding by Spirulina platensis and Chaetoceros muelleri instant of Chaetoceros muelleri independent feeding. The larval prawn showed activated and metamorphosis regular,but the water quality was affected. Flesh Chaetoceros muelleri and Nannochloropsis oculata could reduce NH3-N, NO2-N and aerobic plate count distinctly. This research suggested that larval prawn survival rate improving and water quality optimizing could be achieved by reasonable application of these three microalgae in Litopenaeus vannamei larval rearing.

17 Purification of Peanut Allergen Ara h1 with Anion-exchange Chromatography

HE Wei-yi , WU Xu-li , Liu Zhi-gang , HUANG Hai-zhen , LI Yao , YE Ye , CAO He-yao

2013, 29(4):768-771.

[Abstract](999) [HTML](0) [PDF 451.34 K](717)

Abstract:
Protien Ara h1 is a major allergen in peanut. In order to obtain the natural peanut allergen Ara h1, ammonium sulfate precipitation and anion-exchange chromatography were used for purification. The analysis and identification of peanut allergens was carried out using SDS-PAGE and Western blot. The results showed that the purity of Ara h1 was more than 90 percent and the recovery accounted 23.1% of total Ara h1 with the anion-exchange chromatography. The Ara h1 purfied by anion-exchange chromatography had immunocompetence. It can combine to peanut allergy patients serum with high specificity.

18 Synthesis of Cooling Agent 2-hydroxyethyl P-menthane-3-carboxylate

CHEN Yi-kun , GUO Chun-sheng , YUE Hai-bo , WANG Juan , LIU Hua-chen , ZHANG Jun-song

2013, 29(4):772-774.

[Abstract](1113) [HTML](0) [PDF 444.79 K](746)

Abstract:
In this research，2-hydroxyethyl p-menthane-3-carboxylate was synthesized and its sensory quality was evaluated. Sodium carboxylate were obtained by reaction of menthyl formic acid and Na2CO3. Then using pyridine as reaction medium, 2-hydroxyethyl p-menthane-3-carboxylate was synthesized by nucleophilic substitution reaction of menthyl formic acid and 2-chloro-1-ethanol. The optimum reaction conditions were as follows: n(3-methyl-4-oxooctanoic acid):n(2-chloro-1-ethanol) 1:1.5, n(3-methyl-4-oxooctanoic acid):n(Na2CO3) 1:1, n(3-methyl-4- oxooctanoic acid) ︰n(pyridine) 1:17, reaction time 4 h and reaction temperature 100 ℃, under which the total product yield was 86.41%. The structure of theproduct was characterized by IR, 1HNMR and MS. Sensory evaluation showed that its cooling threshold value was 1.4 μg/mL.

19 Preparation of γ-Aminobutyric Acid-Enriched Wheat Germ Powder by Spray Drying Method

BAI Qing-yun , ZHAI Xue-zhe

2013, 29(4):775-779.

[Abstract](866) [HTML](0) [PDF 657.77 K](697)

Abstract:
γ-Aminobutyric acid (GABA) enriched wheat germ incubation solution was dried and riped using spray drying method. The effects of feed rate, inlet air temperature and spray pressure during spray drying on dissolvability of wheat germ powder were researched. Using wheat germ power, soybean flour, oat flour and white granulated sugar as main raw materials, the formula of wheat germ nutritive power were investigated by Mixture-D-Optimal design and fuzzy mathematic comprehensive evaluation. The results showed that the optimum parameters of spray drying were spray pressure 0.7 MPa, the feed rate 0.9 L/h and the inlet air temperature 130 ℃, under the optimized conditions, dissolution time of wheat germ powder was shortest (38 s). The optimal formula of wheat germ nutritive powder were wheat germ power 42%, soybean flour 28%, oat flour 23% and sugar 7%, with which the sensory evaluation score was 3.83. Fuzzy comprehensive evaluation indicted this nutritive power reached to “prefer” level. The products showed light yellow color and fragrant flavor with GABA content being of 1.02%.

20 Non-sulfur Anti-browning Technology of Chopped Capsicum

ZHANG Xiao , SHE Yan-shan , GONG Bing-de , LIN Ping , ZHANG Xiao-feng , CHEN Pei , LI Yuan-zhi

2013, 29(4):780-783.

[Abstract](1023) [HTML](0) [PDF 455.12 K](779)

Abstract:
Different non-sulfur color fixative was studied for chopped capsicum in order to prevent browning of chopped capsicum during the processing and storage to meet high requirements of food safety. Orthogonal experiment showed that the best combination of non-sulfur color fixative was citric acid 0.20%, sodium erythorbate 0.40% and EDTA-2Na 0.02%.

21 Preparation of Almond Sour Milk

QUAN Mei-ping

2013, 29(4):784-787.

[Abstract](999) [HTML](0) [PDF 463.23 K](668)

Abstract:
Taking bitter almond and fresh milk as raw materials, the optimum parameters were obtained with main technology including peeling off the skin, debittering process, emulsification operation and fermentation. The results showed that, the optimum parameters of almond sour milk were as follows: the ratio of almond milk to fresh milk 30:70, inoculum size 5%, fermentation time 5 h, lactobacillus bulgaricus / streptococcus thermophilus ratio 1:1 and fermentation temperature 42 ℃. The final product under the optimum conditions showed high sensory qulity.

22 Screening and Identification of Strains with Anti-methicillin-resistant Staphylococcus aureus Activity

JIANG Juan , ZHOU Yuan-jun , ZHANG Yun-ling , LIU Hong , HU Shao-nan , ZHENG Yi-min

2013, 29(4):788-791.

[Abstract](1117) [HTML](0) [PDF 473.91 K](861)

Abstract:
In this research, strains with antibacterial activity on Methicillin-resistant Staphylococcus aureus.246 tested strains was screened and identified, Antibacterial test results showed that five strains had antibacterial activity, among which strain 1012-4 showed the strongest activity. Morphological, physiological and biochemical characterization, as well as API50 CHB method, were adopted to determine the type of strain 1012-4. Preliminary results suggested that the stain 1012-4 was of Bacillus subtilis species. Through 16S rDNA gene sequence alignment, the strain 1012-4 was further identified as the genus Bacillus and Bacillus subtilis species. Verification test confirmed that, the strong antibacterial activity of strain 1012-4. This research provided new strain source for the research and development of new anti-MRSA drugs.

23 Development of Soybean Dregs Biscuit with High Protein and Dietary Fiber

YANG Jun , NIE Yan-hua , LIN Dan-qiong

2013, 29(4):792-795.

[Abstract](1085) [HTML](0) [PDF 452.68 K](756)

Abstract:
The soybean dregs were rich in protein, dietary fiber and other nutrients. Therefore, addition of the bean dregs into flour would improve both the biscuit nutrition and flavor. In this paper, the formula material was tested by single factor and orthogonal experiments comprehensive the analysis of sensory and nutritional components. The optimum formula was flour 80 g, soybean dregs power 20 g, oil 25 g, granulated sugar 15 g, baking soda 1.0 g, ammonium hydrogen carbonate 0.6 g, δ-gluconic acid lactone 1.2 g, salt 0.4 g and appropriate amount of water. The achieved soybean dregs biscuit with high protein and dietary fiber had golden color and crisp, delicate taste. The products also showed moderate sweet taste and stronger soybean flavor.

24 Synthesis and Identification of Aflatoxin B1 Artificial Antigen

WU Xin-ru , YANG Xue-jiao , ZHAO Su-qing , ZHANG Kun

2013, 29(4):796-799.

[Abstract](1339) [HTML](0) [PDF 472.04 K](707)

Abstract:
Carboxyl group was introduced to Aflatoxin B1 (aflatoxin B1, AFB1) by derivatization method to synthesis the hapten (AFB1 carboxymethyl activator). And the AFB1O was coupled with BSA by using N-hydroxy-succinimide method to prepare the complete antigen of AFB1. The results of ECI-MS and ultraviolet spectroscopy showed that the target hapten was successfully synthesized. Through combined with ultraviolet spectrophotometry and regression equation, the standard curves of the different concentration hapten and BSA were abtained as follow: y=0.1440x+0.0103 (R2 =0.9986) and y=0.0059x+0.0808 (R2 =0.9889) respectively. The concentrations of AFB1O and BSA in adduct were 186.32 μg/mlL and 6127.46 μg/mL respectively, and the molar ration was 5.13:1.

25 Two-step Enzymatic Extraction of Banana Resistant Starch

HUANG Zhi-qiang , TANG Jian , DU Bing , BAI Yong-liang , CHEN Qing-fa , YANG Gong-ming

2013, 29(4):800-803.

[Abstract](1180) [HTML](0) [PDF 431.23 K](639)

Abstract:
In this paper, a two-step enzymatic method was used for the extraction of banana resistant starch (RS) by using pectase, cellulose and a-amylase. The results showed that, in the first enzymolysis step, the optimum conditions were mass ratio of pectinase to cellulase of 1:2, enzyme dosage of 0.22%, reaction temperature of 45 ℃, pH value of 5.0 and reaction time of 35min. In the second enzymolysis step, the best extraction conditions were a-amylase dosage of 0.35%, reaction temperature of 52 ℃, pH value of 6.3 and reaction time of 3.5 h. With this method, the extract rates of RS were 81.24%.

26 Application of Fuzzy Mathematics in Sensory Assessment of Ham Sausage

JIAO Yun-peng , GONG Han-kun

2013, 29(4):804-807.

[Abstract](791) [HTML](0) [PDF 424.59 K](595)

Abstract:
In this paper, fuzzy mathematical methods were adopted for sensory evaluation of four fish recombined sausage added with different proportion and types of fish proteins recovered from fish- processing waste. Four sausages in which grass carp, silver carp and catfish were mixed with different ratios were named as A(1:1:1), B(1:2:1), C(2:1:1) and D(2:2:1). Thesensory evaluation results of four sausages were ranked as follow: B>A>D>C.

27 Optimization of Fermentation Conditions for the Produciton of Amylase and Protease by a Strain of Aspergillus niger

TAN Hai-gang , LI Jing , YANG Wen-hao

2013, 29(4):808-811.

[Abstract](889) [HTML](0) [PDF 315.80 K](655)

Abstract:
A strain A020 of Aspergillus niger with high productivity of amylase and protease was isolated. The optimum compositions of fermentation medium were as followed: 1% peptone, 1% maltose and 3×10-3 mol/L NaCl in banana peel basic medium. And the optimum fermentation conditions were achieved as follows: temperature 30 ℃, initial pH 6.5 and medium volume 150 mL in 500 mL flask. Under these conditions, the activities of amylase and protease and cultured for 4 d at 150 r/min were 1278 U/mL and 918 U/mL, respectively. The amylase and protease activities increased by 68.2% and 41.2%, respectively.

28 Selection and Optimization of Clarifier Treatment of Mulberry Wine

WEI Chun-hui , LUO Hui-bo , HUANG Zhi-guo , YANG Xiao-dong , WANG YI , HUANG Hai

2013, 29(4):812-816.

[Abstract](932) [HTML](0) [PDF 361.73 K](679)

Abstract:
In this research, different kinds of clarifiers were tested for mulberry wine by single factor experiment, and chitosan was confirmed as the best one. The chitosan dosage, pH value and temperature were determined as the important factors for clarification of mulberry wine. The optimal chitosan treatment process for clarification was determined through orthogonal test as follows: the chitosan addition 0.8 g/L, temperature 40 ℃and pH value 4.0. After clarifying, mulberry wine had rose colour and was transparent with full liquor body and delicious taste.

29 Purification of Raspberry Flavonoids Using Macro-porous Resin

ZHANG Jia-rui

2013, 29(4):817-821.

[Abstract](1016) [HTML](0) [PDF 421.14 K](613)

Abstract:
Raspberry flavonoids were isolated and purified by macro-porous resin in this article. The results showed that AB-8 resin can rapidly adsorbe lavonoids with higher adsorption and desorption rates than other macro-porous resin. Therefore, AB-8 resin was chosen as the best resion to isolate and purify raspberry flavonoids. Dynamic adsorption and desorption experiments showed that, when the sample flow rate, sample concentration, pH, desorption regent, desoption regent concentration and elution rate were 0.2 mL/min, 1.2 mg/mL, 4.5, ethanol, 70% and 2.0 mL/min, respectively, the raspberry flavonoids purity can reach 40.32%.

30 Immobilization of Formaldehyde Residue in Yellow Croaker on Reticular Chitosan

SHI Wei , LI Jing-ai , LI Hou-pei , LI Jing-long

2013, 29(4):822-825.

[Abstract](940) [HTML](0) [PDF 445.12 K](686)

Abstract:
With Chitosan as a carrier, a method for immobilizing formaldehyde residue in yellow croaker was developed. Effects of several key factors, including glutaraldehyde concentration, the amount of FA-HSA, adsorption temperature and so on, on immobilization were investigated taking the adsorption rate of FA-HSA as the indicators. Through single factor experiments and orthogonal test, the best condition of formaldehyde immobilization on chitosan were determined as: glutaraldehyde concentration 5%, the amount of FA-HSA 14mL, adsorption temperature 42 ℃ and the adsorption time 4 h. Under the optimum immobilization conditions, the adsorption rate of FA-HSA reached the highest rate of 59.2%.

31 Catalytic Activity of Candida rugosa Lipase

CHEN Gui-quan , ZHENG Er-li

2013, 29(4):826-828.

[Abstract](1153) [HTML](0) [PDF 416.29 K](805)

Abstract:
In this paper, the activity of Candida Rugosa lipase (CRL) in catalyzing hydrolysis reaction was investigated through single factor experiment. And the optimal reaction conditions for CRL catalyzed hydrolysis were obtained as follows: temperature 55 ℃, buffer pH 6.0, and enzyme concentration 100 mg/mL. Under these conditions, the activity of 100 mg/mL CRL was 39.78 mU. CRL was suitable for catalysis at temperatures below 60 ℃and was stable when stored in buffer solution at pH values of 5.0~7.0.

32 Two-step Enzymatic Hydrolysis for Preparation of Peptides from Sunflower (Helianthus annuus L.) Protein Isolates

LIU Ping-wei , LIU Hui-ping , CHEN Ling

2013, 29(4):829-834.

[Abstract](1070) [HTML](0) [PDF 395.78 K](683)

Abstract:
Two-step enzymatic hydrolysis reactions were investigated to prepare peptides from sunflower protein isolates. In order to maximize content of peptides and optimal degree of hydrolysis (DH), crucial hydrolysis parameters were optimized. Results showed that the maximum content of peptides of 4.249 mg/mL was obtained under the following conditions in the first enzymatic step: Alcalase 2.4 Ldosage 1.0 ?10-2g/g , hydrolysis time 104 min, temperaure 55 ℃, pH 8.5, and substrate concentration 5?10-2 g/mL. In the second enzymatic step, the optimum conditions were,: Flavourzyme dosage 0.44?10-2 g/g, reaction time 120 min and pH 7.5. Unde the optimum condition, the DH was 30.97%. In addition, much higher peptide contents than using single enzyme method was found when using this two-step enzymatic method.

33 Effect of Different Processing Techniques on the Quality of Frozen Hawthorn Juice

LI Shuo , GUO Cheng-yu

2013, 29(4):835-840.

[Abstract](940) [HTML](0) [PDF 617.81 K](760)

Abstract:
Using frozen hawthorn as main raw material, the effects of extraction methods, grinding times and homogeneous pressures on sedimentation rate, pH, soluble solids and suspension stability were studied. The results showed that extraction methods significantly influenced the quality of the juice prepared with frozen hawthorn. The best quality of the juice was obtained when the frozen hawthorn juice was treated with 8% white granulated sugar at 100 ℃ for 15 min. The most suitable processing conditions for production of frozen hawthorn juice were: grindings twice, homogenization once, homogenization pressure 15 MPa and homogenization temperature 60 ℃.

34 Process Optimization for the Fermentation of Flat Peach Wine

HE Qiong-jiao , TONG Jun-mao , SHAN Chun-hui , SHI Xue-wei , LV Zhi-qing , WANG Jian

2013, 29(4):841-844.

[Abstract](1066) [HTML](0) [PDF 436.65 K](725)

Abstract:
Using fresh peach as raw material, a peach wine was produced and the production process was optimized, including pretreatment of raw materials and the alcohol fermentation process, through the single factor experiment and orthogonal optimization experiments. The optimal raw material pretreatment method was adding 0.2% VC after beaten. The optimum enzymatic treatment conditions were pectinase 4 g/L, cellulase 13 U/g, and enzymatic reaction 90 min at ambient temperature. After filtered, the materials were fermented and the optimal alcohol fermentation conditions were yeast dosage 0.04%, initial sugar content 20, initial pH 4.5 and fermentation temperature 22 ℃, under which the final peach wine alcohol content reached 11.2.

35 Production Technology of Traditional Rice-flavor Wine

HUANG Ming-yang , ZENG Jun , GUO Qing-dong , KOU Qiao-hua

2013, 29(4):845-847.

[Abstract](1189) [HTML](0) [PDF 415.67 K](791)

Abstract:
Rice-flavor wine is one kind of the Chinese wine which had four types according to flavor, and had several advantages, such as short producing periods, high yield, sweet taste and comfortable persistent aftertaste. The famous rice-flavor wine in South China were Sanhua Liquor and Guangdong ChangLe Liquor, which have become more and more popular in recent years. This paper briefly introduced the characteristic and technology of traditional Guangdong rice-flavor wine, and explained the critical points such as steaming rice, mashing, fermentation, distilling, storage and blending of wine production, in order to further developed traditional technology of rice-flavor wine.

36 Investigation and Analysis of Consumer Recognition of Genetically Modifed Foods and Transgenic Labelling-A Case Study of Shenzhen City

RUAN Jin-li , CHEN Chen , CHEN Li-hua , GUO Shi-yu , LA Wen-jun , ZHANG Li-jun

2013, 29(4):848-852.

[Abstract](1188) [HTML](0) [PDF 554.12 K](694)

Abstract:
In this paper, the consumers’ recognition of genetically modified foods (GMF) and transgenic labelling were studied by the questionnaire survey of shenzhen consumers. The results showed that the GMF cognitive level of Shenzhen consumers still needed to be strengthened. The scientific and comprehensive publicity channels for consumer accessing to GMF were lack and most consumers had not got enough basic knowledge of GMF and transgenic labelling system. According to the problems, some suggestions are proposed to strengthen the supervision of GMF and transgenic labelling system.

37 Determination and Evaluation of Heavy Metal Elements in Seafood of Chinese Northern Bay

LIU Shou-ting , JIANG Tian-cheng , LUO Ping , MO Da-song , LI Jian , LONG Zhi-xiang , TANG Qiong , Ni Hu-quan

2013, 29(4):853-857.

[Abstract](1251) [HTML](0) [PDF 489.85 K](750)

Abstract:
To assess heavy metal pollution in seafood of Chinese Northern Bay, 94 seafood samples, collected from different regions, seasons and different varieties, were prepared with microwave-assisted digestion. The contents of arsenic, lead, mercury, cadmium, chromium, tin, antimony, copper and aluminum were determined by inductively coupled plasma mass spectrometry. The results showed that, concedering cadmium content, only 55% samples were qualified. For inorganic arsenic, lead, mercury, chromium, copper and aluminum, 89%~99% samples were qualified. Determination of tin and antimony contents showed that 100% samples were qualified.

38 Isolation of Bifidobacteria from Yoghurts and Assessment of the Bifidobacterial Population by PCR-Denaturing Gradient Gel Electrophoresis and Quantitative Real-Time PCR

WANG Li-ping , LIU Xiao-li , CAI Xue-feng , CAO Yue , ZHANG Fan

2013, 29(4):858-862.

[Abstract](1223) [HTML](0) [PDF 454.35 K](688)

Abstract:
In this article, a rapid identification and numberation method for bifidobacterium in fermented milk products was established. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) technique was used to identify Bifidobacterium present in commercial probiotic yoghurts.Real-Time Polymerase Chain Reaction (Real-Time PCR) technique was used to detect Bifidobacteria. The results showed that PCR-DGGE assays enabled identification of the species of bifidobacterium initially present in commercial fermented milk products with a detection threshold of 105 cells per gram. Real-Time PCR assays enabled numbering Bifidobacterium with a detection threshold of 104 cells per gram of product. Established PCR-DGGE analysis method was suitable for identification and detection of Bifidobacterium in commercial probiotic yoghurts.

39 Identification of 12 Soybean Isoflavones in Soybean Meal by High Performance Liquid Chromatography-Electrospray Ionization-Multi-stage Tandem Mass Spectrometry

QU De-jing , WANG Jun-ying , WANG Jun-ping , WANG Shuo

2013, 29(4):863-866.

[Abstract](1044) [HTML](0) [PDF 475.65 K](687)

Abstract:
To determine the construction of soybean isoflavone, high performance liquid chromatography-electropray ionization multi-stage tandem mass spectrometry（HPLC-ESI-MSn） was successfully applied to analysis and determine ethanol extracts of soybean meal. Thouth this method, the accurate molecular ion peak and multistage fragment ion information were provided. Relative molecular mass, retention time and constructions of flavoneid aglycones of 12 kinds of soybean isoflavones were analyzed. The types of glycogen in isoflavone were also discussed. The 12 kinds of soybean isoflavone glycosides were identified as daidzein, glycitein, genistein, daidzin, glycitin, genistin, 6"-o-acetyldaidzin, 6"-o-acetylglycitin, 6"-o-acetylgenistin, 6"-o-malonyldaidzin, 6"-o-malonylglycitin and 6"-o-malonylgenistin.

40 Identification of Honey Adulteration by Isotope Ratio Mass Spectrometry

LI Xin , CHEN Xiao-zhen , LIU Zhu , JIANG Xin , ZHANG Dong-lei

2013, 29(4):867-871.

[Abstract](1628) [HTML](0) [PDF 590.82 K](859)

Abstract:
In this research, Liquid Chromatography - Isotope Ratio Mass Spectrometry (LC-IRMS) was applied toDetermination of honey adulteration by testing the value of δ13C of a variety of sugar components in honey. After the multiple comparisons of the measurements and the collection of plates of 3 kinds of syrup, doped molasses and pure honey, it was found that doped molasses could not be used to identify honey adulteration by only using Elemental Analysis-Isotope Ratio Mass Spectrometry (HT-IRMS).However, the 3 kinds of doped molasses could be measured effectively by the method of HT-IRMS combined with LC-IRMS. The technology enriched the identification method for adulterated honey.

41 Comparison of Amino Acids and Trace Elements of Four Zijuan Tea Processed with Different Methods

JIANG Dong-hua , CHEN Bao , ZHANG Huai-zhi , WANG Qi , YANG Jun , HU Yan-ping

2013, 29(4):872-875.

[Abstract](970) [HTML](0) [PDF 566.98 K](775)

Abstract:
Zijuan tea is a rare special tea in Yunnan. In this paper, amino acids and trace elements of Zijuan tea with different processing methods (baked green tea, sun-dry tea, black tea and fermented Pu’er tea) were studied by using liquid chromatography with pre-column derivation. The content of trace elements (Cu, Zn, Fe and Mn) was analyzed by atomic absorption photometry. The results showed that there were differences in species and content of free amino acids in tea product with different processing methods. Analysis of score of ratio coefficient of amino acid showed that there were differences in nutritional value of free amino acids in the same tea materials with different processing methods. Little difference was found in the contents of trace elements Cu and Zn in Zijuan tea with different processing method. However, the contents of Fe and Mn were significantly varied in the different tea samples.

42 Determination of Organic Acids and Mineral Anions in Liquor by Ion Chromatography

PAN Bing-zhen , LIU Qing , PANG Shi-qi , ZHANG Si , LI Zhi-yong , LI Xun , CHEN Wen-rui

2013, 29(4):876-880.

[Abstract](1096) [HTML](0) [PDF 468.89 K](923)

Abstract:
A new method was established to determine organic acids and mineral anions in liquor by ion chromatography with conducting detection. The samples were diluted by water and filtrated with 0.45 μm membrane. The samples solution were injected and analysized. Ionpac AS11 was selected as the separation column. The gradient KOH solution with a flow rate 1.0 mL/min was used as eluent. Auto-generated conducting detection ASRS-4mm was used. The method had good relativity (the correlative coefficients(r) were 0.9909~0.9997). and the extraction recoveries were 81.0~117.8%. In addition, the RSD were less than 5.0%. and the detection limits were 0.015~0.152 mg/L. The method had a wide linear range, good repeatability and accuracy.

43 Identification of Adulteration in Walnut Milk Containing Soybean Milk

ZHANG Jing-jing , SONG He-xing , LIU Bo , CAO Xiao-mei , GAO Wen-hui

2013, 29(4):881-884.

[Abstract](1133) [HTML](0) [PDF 450.09 K](728)

Abstract:
A method for detection of adulteration in walnut milk containing soybean milk by high performance liquid chromatography was established. The extraction conditions were sample-methanol ratio 1:9 (V/V), ultrasonic time 20 min,and centrifugal time 20 min at 4000 r/min. The analysis was carried out with a column C18 (150 mm×4.6 mm, 5 μm) using methanol-water as gradient mobile phase at 258 nm. The results showed that walnut milk containing soybean milk was identified effectively through determination of soybean isoflavones. The linear ranges were 0.3~200 μg/mL for daidzin and genistin and 0.1~150 μg/mL for daidzein and genistein, respectively. The linear correlation coefficients were between 0.9968 and 1.0000. And the averrage recoveries were between 80.73% and 116.44%. The relative standard deviations (RSDs) were less than 4.62% (n=5) and the detection limits were 0.03~0.1 μg/mL. This method was fast, sensitive and simple.

44 Changes of Aromatic Components of Greengage during Salted Plum Processing

ZHAO Xiao-Mei , WU Qing , CHEN Yu , HUANG Wei

2013, 29(4):885-889.

[Abstract](1038) [HTML](0) [PDF 483.04 K](819)

Abstract:
Changes of aromatic components of greengage during salted plume processing were analyzed using GC-MS. Aromatic components of greengage, pickled plum, salted plum and plum bittern were detected. The results showed that the four samples contained 26, 20, 27 and 12 aromatic components respectively, occupying 7.23%, 81.65%, 79.81% and 90.16% of the total peak area. The major constituents were aldehydes, alcohols, esters, furans, acids, ketones, phenols and hydrocarbons. The proportions of aldehydes, alcohols and esters were 67.99~78.61%, 5.12~10.81%, and 0.20~12.94%, respectively. During salted plum processing, the content of aldehydes remained invariable and alcohol contents increased slightly. And the content of esters decreased largely.

45 Determination of Polyphenols and Anthocyanins Contents in Mulberry Tablet

LIN Yao-sheng , LIU Xue-ming , YANG Rong-ling , CHEN zhi-yi , YANG Chun-ying , ZHAO Xiao-li , WANG Si-yuan

2013, 29(4):890-893.

[Abstract](1505) [HTML](0) [PDF 527.17 K](951)

Abstract:
The Folin-Ciocaiteu method was used to determine the total polyphenol content of mulberry tablet. The main monomer and contents of anthocyanins were determined by HPLC. The pH differential method was applied to determine the total anthocyanins content. The total polyphenol content of Lipid-lowering tablets was 63.76 mg GAE/g and the total anthocyanin content was 6.63 mg/g. The monomer of cornflower-3-glucoside and cornflower-3-rutin were the main anthocyanin compounds with thire contents being of 2.91 mg/g and 2.55 mg/g, respectively. And the ratio of the two compounds was 1.14:1. A better linear relation was found in the range of 2~500 μg/mL (R2=1.0000~0.9999) and the average recovery rate was in the range of 102.5~97.8% with the RSD of 0.93~1.01%. The method applied in this research was sensitive, accurate and reproducible, which can be effectively used in the quality control of mulberry tablet.

46 Determination of Solanesol in Tobacco by RP-HPLC

SHU Jun-sheng , CHENG Kai-bo , XU Zhi-qiang , MAO Jian

2013, 29(4):894-897.

[Abstract](917) [HTML](0) [PDF 409.28 K](702)

Abstract:
A simple and rapid method was developed for determination of solanesol in tobacco by RP-HPLC and the saponification process was optimized. The solanesol content was quantitatively determined with the external standard method. The results indicated that the optimum saponification process was as follows: KOH -methanol solution 0.5 mol/L, of saponification temperature 30 ℃, and the saponification time 30 minutes. The method had good linearity with correlation coefficient of 0.9999. The limit of detection based on signal-to-noise ratio of 3 was 27.4 ng. The recovery of solanesol in tobacco was 99% with RSD of 0.41%.

47 GC-MS Analysis of Volatile Components in Salami

TENG An-guo , LIU Xue-qin , LIU An-jun , LIN Qiu-qian

2013, 29(4):898-902.

[Abstract](944) [HTML](0) [PDF 468.15 K](637)

Abstract:
Volatile compounds in Yu Run Naboli Salami 、Milano Salami and Hungarian Salami were analyzed by solid phase micro-extraction and gas chromatography-mass spectrometry (GC-MS). Totally 69, 59 and 63 volatile compounds were identified in Naboli Salami 、Milano Salami and Hungarian Salami respectively.Aliphatic hydrocarbon、alcohols and aldehydes are the main volatile components,which mainly derived from lipid oxidation 、biochemical reaction of protein and carbohydrate during the process、spices and smoking. There are some differences in the relative contents and species of different Salami.

48 Determination of Wheat Gluten Hardness and Springiness with Texture Analyzer

ZHANG Hao , LI Xue-qin

2013, 29(4):903-906.

[Abstract](1293) [HTML](0) [PDF 321.41 K](826)

Abstract:
This paper sampled 30 wheat varieties from 9 provinces, and the hardness and springiness of wet wheat gluten were investigated with texture analyzer. The results showed that there was a highly significant positive correlation between gluten hardness and chewiness, with hardness of TPA on 0.05 level. Also, gluten hardness showed highly significant correlations with gluten index, rough stable time, relative extensibility, swelling test value and ratio of penetrable light on 0.01 levels. High significant positive correlation between gluten springiness and gluten index, relative extensibility were also found on 0.01 levels. In addition, gluten springiness also showed clear correlations with swelling test value and toughness on 0.05 level. Therefore, the gluten hardness can be used to determine the strength of gluten and predicting the texture quality of dumpling wrapper.

49 Simultaneous Determination of Residual Carbendazimin and Thiophanate-methyl in Ginseng by High Performance Liquid Chromatography

ZHANG Nian-jie , WU Xin-zi , JIANG Xu

2013, 29(4):907-910.

[Abstract](1095) [HTML](0) [PDF 424.03 K](714)

Abstract:
A High performance liquid chromatography (HPLC) method was developed in this paper for simultaneous determination of residual carbendazimin and Thiophanate-methyl in Ginseng, a Chinese traditional medicine.The HPLC analysis of the samples were carried out using methanol-water as mobile phase on a Diamonsi C18 column at 285 nm. The average recovery and RSD for Carbendazimin were 85.73% and 2.07% (n=6), respectively. The average recovery and RSD for Thiophanate-methyl were 85.83% and 2.39% (n=6), respectively. The standard curve of carbendazim was linear in the range of 0.2~1.0 μg (R=0.9990)and the standard curve of Thiophanate-methyl was linear in the range of 0.2~1.0 μg (R=0.9993). This method was simple, rapid and reliable1, which is suitable for the determination and safe control of residual carbendazimin and Thiophanate-methyl in Chinese traditional medicines.

50 Analysis of Triglycerides of Cold Precessed Tea Seed Oil

WEI Li-ge , LI Gui-hua , XIE Ming

2013, 29(4):911-915.

[Abstract](1253) [HTML](0) [PDF 463.71 K](711)

Abstract:
The fatty acid composition of tea seed oil was detected by using Gas Chromatography. It was found that tea seed oil contained unsaturated fatty acid up to 80%, the major of which were oleic acid and linoleic acid. By the method of pancreas lipase hydrolysis, the Sn-2 position fatty acid was analyzed and the triglycerides composition of tea seed oil were calculated according to 1,3-random-2-random distribution doctrine. The key triglycerides were found as OOO, OOL, POO, PLO, LLO and PPO. Among them, the content of three saturated fatty acid esters was 53.5%, and the content of three saturated fatty acid ester content was only 0.05%. Through HPLC and Rancimat determination, vitamin E content of the tea seed oil was found as 0.18 mg/g and the duration of the oxidation stability at 110 ℃ was 6.02 h.

51 Research Progress in Pharmacological Effects of Salidroside from Rhodiola

LI Feng-lin

2013, 29(4):916-920.

[Abstract](1517) [HTML](0) [PDF 501.28 K](1235)

Abstract:
Salidroside is one of the main components of Rhodiola with mianfold pharmacological effects. In this article, pharmacological effects of salidroside , including antitumor, and enhancement of immune, cardiovascular system,central nervous system, liver and kidney were reviewed to provide references for the further exploitation and utilization of salidroside

52 Advances of the Preservation Technologies of Low-salt Pickled Vegetables

ZHANG Ying , BAI Wei-dong , LIU Xiao-yan , LIU Qiao-yu

2013, 29(4):921-924.

[Abstract](1363) [HTML](0) [PDF 425.78 K](891)

Abstract:
The salt content of traditional pickles is too high, which is harmful to human health and has caused sharp increase in demand for low-salt pickles around domestic and overseas markets in recent years. Since the long-term preservation of traditional pickles are mainly based on high osmotic pressure by high content of salt, the low-salt pickles was generally difficult to meet the preservation requirements .The preservation technologies of low-salt pickled vegetables were summarized in this paper. Physical preservation technologies include pasteurized method, high hydrostatic pressure technology, microwave sterilization methods and vacuum heat resistant packing method. For chemical preservative method, there were natural preservative method, hurdles technology of food preservation, strengthening the lactic acid fermentation method and so on. Physical preservation technology was suggested for pickles producers. By the scientific use of preservatives and the hurdle technology, the shelf life and safety of low salt pickles may be comprehensively improved.

53 Research Progress on Natural Antistaling Agent for Freshwater Fish

HU Xiao-liang , SHEN Jian

2013, 29(4):925-931.

[Abstract](1393) [HTML](0) [PDF 567.97 K](931)

Abstract:
Natural antistaling agent, as chitosan, ozone, alginate, tea polyphenols etc, is non-toxic and odorless, biodegradable, biocompatible, low cost, excellent preservation effect, which is becoming a hot on preservation of freshwater fish. Development of natural preservative can not only effectively reduce the cost of storage of aquatic products, promoting economic efficiency, but also improve a lot of negative effects to human health and environment causing by the chemical preservative residual, which has a broad application prospect. The mechanism of natural antistaling agent for freshwater fish was introduced. The applications of natural antistaling agent for the preservation of freshwater fish were reviewed. In addition, some suggestions of the development were presented.

54 Research Progress of Aspergillus oryzae in Liquor-making Industry

ZHAO Zhong-kai , LONG Ke , MA Ying-ying , YANG Jian-gang

2013, 29(4):932-935.

[Abstract](1450) [HTML](0) [PDF 669.10 K](1115)

Abstract:
Aspergillus oryzae is a kind of aerobic type fungi. The taxonomic status of the Aspergillus oryzae is deuteromycotina, hyphomycetes, moniliales, moniliaceae and aspergillus. It is one of 40 safe microbial strains that American FDA had published, and has extremely important application in food brewing industry. Aspergillus oryzae is characterized by abundant enzyme systems, high active of enzyme production, fast growth, high adaptability, not producing toxin, being easy to manage and so on. It was a very important microbiology for liquor-making and widely consists in all kinds of liqueur starters. This article mainly introduces the cultivation, enzyme-producing characteristics, the application in liquor-making, and strain breeding of Aspergillus oryzae.

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Volume 29,Issue 4,2013 Table of Contents