Volume 29,Issue 9,2013 Table of Contents

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  • 1  Effect of Astragalus Polysaccharide on Immune Function of Erythrocyte in Tumor Model Mice
    JI Yu-bin JI Chen-feng
    2013, 29(9):2042-2046.
    [Abstract](1384) [HTML](0) [PDF 593.60 K](634)
    Abstract:
    The effect of Astragalus polysaccharide on membrane structure and components of erythrocyte were studied and its effect on erythrocyte immune function in tumor model mice was also studied. S180 mice were made as tumor model mice, and administrated with Astragalus polysaccharide by i.p. for 7 d, and then the erythrocytes in mice venous blood were collected. Band 3 and glycophorin A content were determined by SDS-PAGE. Spectrophotometer with test kit was used to measure phospholipids, cholesterol and sialic acid. DPH dye and fluorescence spectrophotometer were used to determine membrane fluidity. Erythrocytes were labeled by rat anti-mouse CR1 monoclonal antibody and FITC-conjugated goat anti-mouse antibody. Flow cytometry was used to determine the number of CR1, and then the DTER and RBC-C3bRR were determined by microscope. The results showed that Astragalus polysaccharide increased phospholipids content by 0.17 mmol/L and decreased cholesterol content by 0.06 mmol/L. In addition, the contents of Band 3, glycophorin A proteins and sialic acid were increased by 2.88%, 7.40% and 0.23 mmol/L, respectively. Erythrocyte membrane fluidity was also improved remarkably. The use of Asparagus polysaccharide also resulted in the increase of CR1 number, DTER and RBC-C3bRR in tumor model mice by 5.9%, 3.13% and 3.26%, respectively. These results indicated that Astragalus polysaccharide can adjust the abnormality of erythrocyte in tumor model mice, improve membrane structure and components, and restore membrane fluidity and function. Asparagus polysaccharide can also improve the erythrocyte immune function by affecting CR1.
    2  Isolation, Identification and Phylogenetic Analysis of Culturable Fungi in Luzhou-flavor Daqu
    LUO Hui-bo YANG Xiao-dong YANG Yue-huan YE Guang-bin LI Dan-yu
    2013, 29(9):2047-2052.
    [Abstract](1257) [HTML](0) [PDF 582.75 K](732)
    Abstract:
    69 strains of fungi were isolated from Luzhou-flavor Daqu through traditional microbial isolation method.The taxonomy information of these separated fungi were analyzed through morphologic observation, molecular biological identification and phylogenetic analysis. The results showed that most of fungi can be identified to genus, and species of some strains were identified based on molecular identification of ITS region sequences. Aspergillus, Monascus, Rhizomucor, Lichtheimia, Penicillium, Paecilomyces, Saccharomyces cerevisiae, Debaryomyces, Wickerhamomyces anomala, and Sporidiobolus pararoseus were found as the main strains of Luzhou-flavor Daqu. Other groups like Merimbla ingelheimensis,Talaromyces, Cercospora,Cladosporium, Acremonium impicatum, Neurospora etc were also found in Luzhou-flavor Daqu. Among them, Aspergillus spp. was the dominant group, and its stain number ratio and species number ratio were 43.48% and 20.69%, respectively.
    3  Inhibitory Effects of Chinese Herbal Extracts on Postharvest Fungul Rot of Broccoli
    LI Wen-xiang WANG Li-jiao ZHANG Sheng-jie SUN Shu-jie FAN Ming-cong KOU Xing-kai WANG Li-jiao ZHANG Sheng-jie SUN Shu-jie FAN Ming-cong KOU Xing-kai
    2013, 29(9):2053-2057.
    [Abstract](1170) [HTML](0) [PDF 532.28 K](795)
    Abstract:
    The inhibition effects of chinese herbal extracts against Alternaria alternate and Sclerotinia sclerotiorum causing decay of postharvest broccoli were studied in this paper. The antibacterial effects of different Chinese herbal extracts were compared by growth rate and filter paper methods. Then the living verification test was used on broccoli. The species of Chinese herbal showing good inhibitory effects were selected and their minimal inhibition concentration (MIC) and minimal bactericidal concentration (MBC) were investigated by dilute with grads. The results showed that different natural plant extracts had different inhibitory effects against the microbes in postharvest broccoli. Subprostrate sophora and myristica fragrans were the better kinds showing inhibitory capability against Alternaria alternata and Sclerotinia sclerotiorum among 15 kinds of natural plant material. The MIC of the extracts of Subprostrate sophora and myristica fragrans for Alternaria alternata were 10% (V/V). And the MBC of Subprostrate sophora and myristica fragrans extracts for Alternaria alternata were 20% and 40%, respectively. For Sclerotinia sclerotiorum, the MIC of subprostrate sophora and myristica fragrans extracts were 20% and 10% (V/V), respectively, and the MBC of subprostrate sophora and myristica fragrans extracts were 40% and 20%, respectively.
    4  Gelling Properties of the Surimi Induced by Ultra-high Pressure
    ZHOU Ai-mei LIN Li-ying LIANG Yan ZHANG Feng YANG Hui LIU Xin CHEN Yong-quan LIN Li-ying LIANG Yan ZHANG Feng YANG Hui LIU Xin CHEN Yong-quan
    2013, 29(9):2058-2062.
    [Abstract](1269) [HTML](0) [PDF 489.85 K](656)
    Abstract:
    Effect of pressures on the textural properties, solubility, SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and TCA-soluble peptides of gels from threadfin bream (Nemipterus bleekeri) surimi were investigated and compared with heat-induced surimi gels. According to the result, the increased gel strength of surimi gels was observed with the increasing of the pressure. Surimi gels induced by pressure 600 MPa possessed the highest gel-strength of 429.775 g?cm, being 23.03% higher than that of the heat-induced gel. Pressure-induced surimi gels had significant lower hardness and chewiness but higher cohesiveness than heat-induced gels. Higher springiness could be achieved when pressure was beyond 200 MPa. Pressure-induced surimi gels had higher water-holding ability but lower whiteness than heat-induced gels. Higher solubility and MHC band intensity of surimi gels treated with pressurization were observed than those of gels treated with heating, indicating that endogenous transglutaminase might be inactived under pressurization and thus result in the decrease ofε-(γ-glutamyl) lysine linkage formation. The content of TCA-soluble peptide of pressure-induced gels were lower than that of heat-induced gels, suggesting the endogenous proteolysis protease in surimi which could result in gel-weakening might be inactived by high pressure. The above results demonstrated that tender surimi gels with higher springiness and gel strength could be induced by high pressure, which might be due to its inhibitory effect on the activity of the endogenous proteolysis proteinase in surimi.
    5  Oxidation Modification of Clove Anti-low-density-lipoprotein by Bio-assay Guided Method
    JIANG Shen-hua XIAO Min JIANG Chun-xia LIU Ren-lv ZHENG Lie-jiang ZHU Xiao-ting ZHANG Liang-hui MA Hai-le
    2013, 29(9):2063-2067.
    [Abstract](1417) [HTML](0) [PDF 546.92 K](711)
    Abstract:
    Clove, the dried buds of Eugenia caryophylata Thunb, showed the strongest antioxidant activity among 87 kinds of medicinal and edible plants in our previous researches. In this research, the anti-Low-Density-Lipoprotein (LDL) oxidation modification of clove was studied by determining the yield of Malondialdehyde and using bio-assay guided method and copper sulfate induction. The results showed that the appropriate concentrations of copper sulfate and LDL were 3 mmol/L and 4 mg/mL, respectively. The crude extract and different fractions of clove possessed strong anti-LDL oxidation activity. The inhibition efficiency of ethyl acetate fraction was higher (85.29±0.02)% than that extracted by ethyl acetate n-butyl alcohol and water. The inhibition rate of ethyl acetate fraction on LDL oxidation modification presented a good dose-effect relationship. There are eight kinds of ingredients in effective fraction through TLC analysis.
    6  Effects of Controlled Atmosphere Storage Time on Shelf Life Quality of Litchi
    YANG Song-xia LV En-li LU Hua-zhong DUAN Jie-li FU Tao
    2013, 29(9):2068-2074.
    [Abstract](1249) [HTML](0) [PDF 583.76 K](773)
    Abstract:
    An experimental platform with controlled atmosphere (CA) by liquid nitrogen (LN2) injection was applied to study the effects of CA storage time on storage quality and shelf life quality of litchi. The quality changes of Huaizhi litchi during CA storage was investigated and the storage quality of litchi samples stored at low or normal temperatures was also detected. The results showed that titratable acid (TA) content, color difference L* and a* value of the samples decreased more rapidly. In the former 7 days, mass loss rate and browning index f the samples increased more rapidly while good fruit rate, total soluble solids (TSS) content, and color difference b* value decreased more rapidly after a 14-day storage. With the extension of storage time and shelf life quality under the storage of room temperature and low temperature declined gradually. Moreover, the storage quality of litchi under low temperature decreased more slowly than at room temperature. Low temperature conditions showed remarkable influence on mass loss rate, good fruit rate and a*, but had a slight impact on browning index, TSS and TA. This research provided a reference for the study of preservation and market of litchi.
    7  Effect of Yellow-margined Box Turtle Muscle Polypeptides on Antioxidant Activities in D-galactose-induced Aging Mice
    WAN Quan WANG Yan-mei LIN Lin WEI Jing YAN Hong YE Ying-wang JIANG Shao-tong LU Jian-feng
    2013, 29(9):2075-2080.
    [Abstract](1087) [HTML](0) [PDF 528.82 K](739)
    Abstract:
    The antioxidant activities in vivo of yellow-margined box turtle muscle polypeptides were investigated by orally feeding D-galactose-induced aging mice. A subacute aging mice model was established by subcutaneous injection of D-galactose (200 mg/(kg?d)) for 6 weeks. Using L-carnosine as positive control, yellow-margined box turtle muscle polypeptides were taken to mice by gavage at three different doses of 50, 100 and 200 mg/(kg?d). The mice were slaughtered after 6 weeks, and the activities of total antioxidant capacity (T-AOC), serum superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and the content of malondialdehyde (MDA) in the serum, liver and brain were assayed. The results showed that the antioxidant effects of yellow-margined box turtle muscle polypeptides were positively correlated with the increased dosages. Compared with model control group, yellow-margined box turtle muscle polypeptides could significantly increase SOD activity by 41.71% and reduce MDA level by 28.80% in the serum (p < 0.01). An obvious increase of T-AOC activity by 31.08% in the serum and SOD activity by 22.08% in the brain was also observed (p < 0.05). Meanwhile, the activity of GSH-Px in the serum and liver exhibited an obvious increase by 22.94% and 14.53% (p < 0.05). Furthermore, the content of MDA in the brain and liver revealed a reducing trend by 22.03% and 11.88% (p < 0.05), respectively. Therefore, the yellow-margined box turtle muscle polypeptides showed obvious antioxidant activities in vivo, and they would have a great prospect for deep development and comprehensive utilization.
    8  Effect of High Pressure on Expanding and Quality of Dried Sea CucumberWANG Cheng-zhong, XIA Min-min
    WANG Cheng-zhong XIA Min-min
    2013, 29(9):2081-2085.
    [Abstract](1171) [HTML](0) [PDF 564.73 K](656)
    Abstract:
    Using dried sea cucumber (Stichopus Japonicus) as material, the effect of different pressure, temperature and pressure holding time on water holding capacity (WHC) and textural properties was studied. In this study, the changes of functional component (collagen and polysaccharides) between Stichopus Japonicus of water soaking and ultra-high pressure processing were investigated. It turned out that, WHC was increasing first and then decreasing with the pressure increasing, it reached the maximum at 300 MPa; and it was increasing with the temperature increasing, but when the temperature rose to a certain point, WHC basically kept invariant; besides, WHC was increasing first and then decreasing with the extension of pressure holding time, it reached the maximum at 10 min. The hardness, gumminess and chewiness of Stichopus Japonicus reached the maximum at 300 MPa, 60 ℃, 10 min, and Stichopus Japonicus had the best texture and good taste. The functional component of Stichopus Japonicus treated by UHP basically kept invariant. However, the contents of collagen and polysaccharide between UHP processing Stichopus Japonicus and fresh Stichopus Japonicus were similar; compared with the Stichopus Japonicus of water soaking, the experiment shows that using UHP treatment can reserve more functional component.
    9  Effect of Frozen Temperature on Quality of Penaeus Vannamei during Frozen Storage
    HAO Shu-xian DENG Jian-chao LIN Wan-ling LI Lai-hao WEI Ya HUANG Hui HU Xiao
    2013, 29(9):2086-2089.
    [Abstract](987) [HTML](0) [PDF 586.91 K](694)
    Abstract:
    The effect of frozen treatment temperature(-80 ℃ and -20 ℃) on quality of Penaeus vannamei was investigated by analyzing of biochemistry, freshness and color characters of prawn samples. The frozen treatment induced the increase of thawing loss, TVB-N and L*, decrease of freshness. The pH of prawn decreased in the first few days and then increased rapidly. The frozen temperature showed different influence on prawn storage character, especially on thawing loss and freshness index after being storage for 6 days. Frozen treatment at -80 ℃ may effectively reduce the thawing loss and thus keep freshness of the prawn. After a -80 ℃ frozen treatment for 20 days, analysis of pH, TVB-N and L* shown that -80 ℃ frozen treatment could alleviate quality changes of prawns.
    10  Refinement of Menthol Induced by Electromagnetic Field and Properties of its Crystal
    YUAN Chuan-xun JIN Ri-sheng XU Kai-yun CUI Yan-fang
    2013, 29(9):2090-2094.
    [Abstract](1048) [HTML](0) [PDF 543.68 K](738)
    Abstract:
    This article aims to explore a new refined method for menthol extract (93.5%) with the aid of the external magnetic field. The influence of factors such as crystallization temperature, solution concentration, solvent type and intensity of magnetization on crystallization was also investigated. The crystallization conditions for L-menthol was optimized with the help of electromagnetic inducement, and the purity could reach 99.1% (GC-MS). Magnetic field greatly shortened the crystallization time and improved purity of crystals. Optical analyzer, differential thermal scanners, infrared spectrometer and gas chromatography-mass spectrometer were used to characterize the crystal of high purity. Optical analyzer analysis showed that the optical activity of the crystal was increased by 1.29%, 2.93% and 0.74% after magnetization treatment under different conditions. Differential thermal analysis showed that magnetic induction significantly shorten crystal melting process by 23.77%, 32.32% and 30.88% and improved the melting enthalphy by 0.89%, 1.65% and 2.84%. Infrared spectrometer and gas chromatography-mass spectrometer analysis showed that crystal structure remained unchanged. Magnetic induction could enhance crystallization progress of menthol and make it easier to obtain crystal of high quality.
    11  Functional and Conformational Properties of Arachin and Conarachin
    LIU Yan ZHAO Guan-li SU Xin-guo
    2013, 29(9):2095-2101.
    [Abstract](1345) [HTML](0) [PDF 574.82 K](793)
    Abstract:
    A comparative study was made on functional and conformational properties of arachin and conarachin isolated by ammonium sulfate. Conarachin had the higher solubility than arachin except at near pI (pH 4.5~6.0). And conarachin had better emulision ability index (70~180 m2/g) and foam capacity (36~57%) than arachin (60~130 m2/g and 19~33%). The G’ of conarachin was 5 times higher than that of arachin. Arachin had higher denaturation temperature (104.84 ℃and ΔH value 13.78 J/g) than conarachin (89.47 ℃ and 8.11 J/g) (P<0.05). Most of free SH of arachin was buried in the interior, but located at the surface of conarachin.. Compared with conarachin, arachin had more compacted tertiary conformation and lower surface hydrophobicity.
    12  Physicochemical Properties of Whey Protein Isolate-Beet Pectin Conjugate
    XU Duo-xia CAO Yan-ping YUAN Fang GAO Yan-xiang
    2013, 29(9):2102-2105.
    [Abstract](1345) [HTML](0) [PDF 477.13 K](710)
    Abstract:
    The protein-polysaccharide conjugate via Maillard reaction showed improved emulsification property, which can be served as new mutifunctional food additives. To make clear of the mechanism, the interfacial tension, secondary structure and molecular weight distribution of whey protein isolate (WPI)- beet pectin (BP) mixture and conjugate were studied by the interfacial tensionmeter, FTIR and GPC-dynamic light scattering, respectively. Compared with mixture, WPI-BP conjugate showed lower interfacial tension and an increase in hydrogen bonds of the secondary structure. A higher molecular weight and more homogeneous distribution of the conjugate were also observed by the analysis of GPC-dynamic light scattering. Therefore, the improved emulsification property of WPI-BP conjugate might be due to the decreased interfacial tension, increased hydrogen bonds and steric hindrance.
    13  Effect of Storage Temperature on Quality Change of Dapingding Jujube
    CAO Xue-hui YANG Fang-wei LIU Li-ping ZHU Dan-shi YANG Jie LI Qing FENG Xu-qiao
    2013, 29(9):2106-2109.
    [Abstract](1337) [HTML](0) [PDF 512.94 K](762)
    Abstract:
    To explore the effects of storage environment on the quality of jujube, the influence of different storage temperatures of 0 ℃, 4 ℃, 10 ℃, 20 ℃ on the quality change of Chaoyang Dapingding jujube was investigated by measuring fruit weight loss rate, hardness, reducing sugar content, and titratable acid content. Combined with low field nuclear magnetic resonance (NMR) technology, the water migration during the storage was determined and the microscopic process for the moisture dynamic variation was studied. The results showed that storage at 0 ℃ or 4 ℃significantly delayed the decline of fruit hardness and the increasing of fruit weight loss rate. The time of reducing sugar decrease was carry-forwarded as the temperature decreases. After 35 days, the content for the titratable acid under 0 ℃ was 9.90%, 44.10% and 54.50% higher than one under 4 ℃, 10 ℃ and 20 ℃, respectively. Low field nuclear magnetic resonance (NMR) spectra was used to detect the moisture migration of the jujube storage, in which the order of the amplitude of the free water was 20 ℃>10 ℃>4 ℃>0 ℃. It was found the higher storage temperature led to more loss of free water in the storage.
    14  Influence of Raw Banana Powder on Intestinal Flora of Diabetic Rats
    BAI Yong-liang PENG Zhen-fu CHEN Qing-fa ZHOU Jie-jing YANG Gong-ming
    2013, 29(9):2110-2114.
    [Abstract](1854) [HTML](0) [PDF 535.13 K](727)
    Abstract:
    To investigate the influence of raw banana powder (RBP) on intestinal floras, SD rats were divided into 4 groups: normal control group (NCG, n=8), low-dose group (LDG, n=8), middle-dose group (MDG, n=8), and high-dose group (HDG, n=8). While gastric perfusion of distilled water was given to those in NCG and DCG. Collect the feces before and after the 4-week intervention to measure the distribution of intestinal flora (Escherichia coli, Bacillus subtilis, Enterococci, Bifidobacterium, Lactobacillus). Then the colon contents of the rats were collected, and their pH value and short chain fatty acid (SCFA) content were measured. Results showed that RBP can help to control weight gain. The body weight of HDG and MDG were 263.50±8.71 g and 258.25±11.89 g, respectively, after intervention, significantly below DCG (278.75±5.06 g). RBP had the effect of promoting defecation. The defecation amounts of the intervention groups (182.57±12.80 g, 188.00±17.09 g and 163.00±8.75 g) were significantly higher than that in DCG (146.57±20.44 g). RBP can increase the colony number of Bifidobacterium, Lactobacillus and Bacillus subtilis, reduce the number of Enterococci falls and increase the B/E value. And the B/E values of the intervention groups (1.17±0.15, 1.24±0.08 and 1.21±0.11) were significantly higher than DCG (1.13±0.07). RBP can increase SCFA contents of different groups (188.50±46.90 mmol/L, 118.60±32.41 mmol/L and 61.42±10.80 mmol/L) and decrease the pH value of colon content in the intervention groups. Therefore, RBP can significantly improve the intestinal flora, increase their glycolytic products SCFA and reduce intestinal pH value.
    15  Biodiversity of Microorganisms in Chinese Traditional Starter Cultures Ecosystem
    YANG Huan-yi ZHANG Guo-hua HE Guo-qing
    2013, 29(9):2115-2119.
    [Abstract](1647) [HTML](0) [PDF 519.11 K](840)
    Abstract:
    Traditional starter culture has a long history for preparation of popular fermented stable foods because of its unique flavor and texture. In this paper, microbial community in traditional starter cultures from Henan province was investigated. Culture-dependent method was used for isolation and identification by morphologic traits, physiology and biochemistry analysis. The results of isolation and identification showed that there were 4 species yeasts in the samples, including Saccharomyces cerevisiae (11 isolates), Pichia anomala (6 isolates), Issatchenkia orientalis (8 isolates) and Saccharomycopsis fibuligera (5 isolates). Meanwhile, all LAB isolates were identified as 3 species, which were Lactobacillus plantarum (13 isolates), Enterococcus faecalis (8 isolates) and Lactobacillus casei (7 isolates). Saccharomyces cerevisiae and Lactobacillus plantarum were the predominant microflora in the tested sample. In addition, one mold (Rhizopus oryzae) was isolated in the sample.
    16  Establishment of Shelf-life Prediction Model of Fresh-cut Broccoli with Hypobaric Treatment
    FAN Xin-guang ZHANG Chang-feng XIAO Lu ZHANG Zhen-fu GUO Feng-jun WANG Mei-lan
    2013, 29(9):2120-2124.
    [Abstract](997) [HTML](0) [PDF 512.04 K](865)
    Abstract:
    The Vc content of fresh-cut broccoli was determined during storage while the fresh-cut broccolis with hypobaric treatment for 36 h were placed at 273 K, 278 K, 283 K, 288 K and 293 K, respectively. The trend of Vc was fitted using zero order reaction and first order reaction based on chemical reaction kinetics theory to determine the variation rate of Vc (k). Two shelf-life prediction models were established combined with Arrhenius equation and the accuracy of models was evaluated combined with sensory evaluation. The results indicate that the content of Vc decreased with increasing storage time and temperature, and the variation rate of Vc (k) increased with increasing temperature. Accuracy evaluation between predicted and observed shelf-life showed that the predictive accuracy of shelf-life prediction model SL1 based on first order reaction (preexponential factor: k0=-3.19×1020, activation energy: Ea=118762.49, R2=0.9986) was the highest with the average relative error being of 7.94%. The shelf-life of fresh-cut broccoli with hypobaric treatment can be predicted at the storage temperature from 273 K to 293 K.
    17  In Silico Cloning and Transcript Level Analysis of PpPFK in Peach Fruit Stored at Different Low Temperatures
    YU Fang WANG Ke SHAO Xing-feng GONG Yi-fu WANG Hong-fei XU Feng
    2013, 29(9):2125-2130.
    [Abstract](1339) [HTML](0) [PDF 573.85 K](691)
    Abstract:
    In order to clone PpPFK(Prunus persica phosphofructokinase) gene and analyze its transcript levels of peach fruit stored at different low temperatures, PpPFK gene complete cDNA length was isolated with in silico cloning method and RT-PCR (reverse transcription PCR), and its transcript levels of peach fruit stored at 0 ℃ and 5 ℃ were examined through reverse transcription real-time quantitative PCR (RT-qPCR). The PpPFK gene with 1405 bp was gained, which codes 232 amino acids with an ORF (open reading frame). The ORF check test was conducted and the result suggested that the sequence of PpPFK gene through PCR was the same as that in silico cloning. The amino acid sequence of PpPFK gene in peach fruit was very similar to that of Glycine max and Vitis vinifera. The RT-qPCR analysis of PpPFK gene indicated that its transcript levels of peach fruit stored at 5 ℃were higher than that at 0 ℃ during first 14 days, resulting in an obvious chilling injury of peach fruit stored at 5 ℃. These results revealed that PpPFK was cold response gene, and differential responses existed in peach fruit stored at low temperatures, indicating its important role in low temperature stress response.
    18  Identification and Biodiversity of Lactic Acid Bacteria Species in Sani Dairy Cake and Acid Whey for Dairy Cake in Yunnan
    YANG Xi-liang CHEN Shao-qian YIN Jian-zhong PAN Hong-mei WANG Qi WANG Song-mei WU Zhi-shuang WU Shao-xiong
    2013, 29(9):2131-2140.
    [Abstract](1006) [HTML](0) [PDF 700.86 K](733)
    Abstract:
    Lactic acid bacteria were isolated from 25 goat milk cakes and 5 acid whey samples produced in Shilin, Yunnan, to investigate evolutionary path of lactic acid bacteria and the genetic relationship between different bacterial strains. The bacteria were then identified by combination of sequencing 16S rRNA gene and the classical identification methods. Among 73 strains isolated from 30 samples, 46 Bacilli were of 13 strains from 4 different genera. And 27 Cocci were of 9 strains from 5 different genera goat milk cakes, among which Lactobacillus plantarum and Weissella confuse were dominant strains accounting for the 19.18% and 15.07%, respectively of these isolated strains. Lactic acid bacteria was diversity, which might be due to geographical environment, geomorphic feature, climate condition, producing method, curd time, living habits, milk containers and sanitary condition of Yunnan-Sani.
    19  Antioxidant Activity of Ethanol Extracts of Loquat Flowers at Different Flowering Phases
    LU Yan LU Zhou-min FAN Mei-li
    2013, 29(9):2141-2146.
    [Abstract](940) [HTML](0) [PDF 573.44 K](719)
    Abstract:
    The changes of flavonoids and the total phenolics contents and antioxidant activity in four different stages of loquat flowers (the budding, the bud swelling and white petals forming , the petals spreading and the petals opening stages) were studied using twice reflux extraction (70% ethanol as solvent) for extraction of loquat flower. Results showed that antioxidant materials contents and antioxidant activity of the extracts of flower sampled from the bud stages to the petals opened of loquat flowers exhibited an initial increase and a final decrease. Compared with the samples at other three flowering phases, the flowers samples at the stage of the bud swelling and white petals forming showed the highest flavonoids, the total phenolics and Vc contents, being of 13.39±0.45 mg/g, 76.06±1.18 mg/g and (2.73±0.28)?10-2 mg/g, respectively. In this phase, the flower extracts also showed the highest scavenging ability on?OH free radical, reducing power, total antioxidant capacity and scavenging ability on DPPH free radical, indicating that loquat flower at the phase of bud swelling can be used for further development.
    20  Antihypertensive Effect of Bioactive Extracts from Morchella conica
    WANG Ya-hui MEI Xiao-deng ZHANG Song
    2013, 29(9):2147-2151.
    [Abstract](1332) [HTML](0) [PDF 580.76 K](710)
    Abstract:
    The antihypertensive effect of bioactive extracts from Morchella conica (BEMC) was studied in order to provide a theoretical basis for further exploitation of M. conica. The rats were intraperitoneally injected with L-NNA to settle the hypertensive model, and were orally administrated with different doses of the BEMC (50 mg/kg, 100 mg/kg and 200 mg/kg per day) for 28 d. Systolic blood pressure, heart rate, weight, heart index, liver index, brain index, kidney index and the contents of serum angiotensin II (AngⅡ), nitro oxide (NO) and blood urea nitrogen (BUN) were examined to evaluate antihypertensive effect of BEMC. Compared with the model group, the systolic blood pressures of the rats with the above-mentioned doses of BEMC were decreased by 17.79%, 6.99% and 17.24%, respectively. For the rat at 100 mg/kg dose of BEMC The level of serum NO of the rats at 50 mg/kg dose of BEMC was increased by 6.79%. The levels of kidney index, liver index and serum BUN of the rats were severally decreased by 5.16%, 4.89%, and 10.06%, respectively. And for that with low and middle dosages of BEMC (50 mg/kg and 100 mg/kg), the levels of serum AngⅡof the rats were severally decreased by 10.98% and 27.29%, respectively. And the levels of heart rate of the rats were severally decreased by 7.51% and 5.26%, respectively. In addition, the levels of heart index of the rats were severally decreased by 7.66% and 9.75% , respectively.
    21  Dynamic Change of Nitrite in Different Mustard Cultivars during Fermentation
    ZHANG Yan HUANG Li-hui CHEN Yu-long WEI Zhen-cheng MA Yong-xuan
    2013, 29(9):2152-2157.
    [Abstract](1384) [HTML](0) [PDF 525.89 K](792)
    Abstract:
    Fermentation of four mustard cultivars was carried out at 20 ℃ in 4% (m/V) brine. The dynamic change of nitrite was investigated. Nitrate and soluble sugar in mustards, nitrate reductase (NR) activity in both brine and plant tissue, as well as pH of brine were observed to study the variation mechanism of nitrite. Results showed that nitrite contents among cultivars displayed the same trend, whereas contents of nitrite had significant difference. The nitrite contents increased to a peak value after the first day of fermentation with sequence of values in different clutivars: Shuidong mustard (36.39 mg/kg)> Potherb mustard (6.15 mg/kg) >Leaf mustard (5.04 mg/kg) >Chun mustard (4.59 mg/kg). Contents of nitrite decreased but then increased to the second nitrite peak at the third day. A steady decline of nitrite was observed since the second nitrite peak. Less than 1 mg/kg of nitrites was found in the fermented products, whereas the highest nitrite content was found in fermented potherb mustard product. The nitrate accumulation in mustards and the activity of nitrate reductase in brine significantly correlated to the nitrite peak value. In addition, sugar in mustard promoted the lactic acid fermentation and the disappearance of nitrite peak.
    22  Desorption Activation Energy of Four Aroma Substances on MCM-41 Zeolite
    HE Liang ZHU Bao-kun WANG Ming-feng ZHOU Yong-hui HUANG Yan
    2013, 29(9):2158-2161.
    [Abstract](1343) [HTML](0) [PDF 572.10 K](694)
    Abstract:
    In this work, the interactions of aroma substances including benzyl alcohol, damascenone, ethyl vanillin and ethyl acetate with the surfaces of MCM-41 zeolite were investigated. Temperature programmed desorption (TPD) experiments were conducted separately to determine the TPD curves of these four kinds of aroma molecules on the MCM-41, and then estimate their desorption activation energies. Their electronegativity was calculated using abinitio calculation. Results showed that desorption activation energies of benzyl alcohol, damascenone, ethyl vanillin and ethyl acetate on the MCM-41 separately were 86.16, 71.13, 55.47 and 46.09 kJ/mol, respectively. The electronegativity of benzyl alcohol, damascenone, ethyl vanillin and ethyl acetate were 2.386, 2.664, 3.064 and 3.521, respectively. According to the HSAB theory, benzyl alcohol and damascenone belonged to the software base substances, and ethyl vanillin and ethyl acetate were the hard base substances. The interactions of benzyl alcohol and damascenone with the MCM-41 were much stronger than those of ethyl vanillin and ethyl acetate with the MCM-41, suggesting that the surfaces of the MCM-41 had the nature of soft acid substance.
    23  Purification of High Fructose Corn Syrups by PVDF Membrane
    XIAO Kai-jun LONG Ran-ran DONG Rui
    2013, 29(9):2162-2166.
    [Abstract](960) [HTML](0) [PDF 490.98 K](738)
    Abstract:
    High fructose corn syrups (HFCS) are wide used in food industry. Traditional separation methods can not remove microorganisms, protein and colloidal substances in HFCS. In this research, the membrane separation technologies are used to clarify and purify HFCS using PVDF membrane. The effects of operating pressure, bulk concentration, temperature and flow rate of HFCS on membrane flux under different operating time were investigated and the online cleaning of membrane was also studied. The results showed that when the flux was stable with a value of up to 5.47 L/(m2?s), and pH, chrominance, light transmittance and insoluble solid content for permeate were 3.9, 43%, 99.2%, 0.192% and 4.5 mg/kg, respectively, under the optimum optimal operating conditions : pressure 0.20 MPa, temperature 70 ℃, purification time 80 min and circular flow 400 L/h. Furthermore, the recoverability of HFCS flux could achieve more than 90 % after the tubular membrane was cleaned for 1 min when closing the value.
    24  Characteristics of Lentinan Polysaccharide Extracted by Ultrasonic Wave and Hot Water
    YOU Li-jun ZOU Lin-wu LIANG Yan-hao ZHAO Mou-ming ZOU Lin-wu LIANG Yan-hao
    2013, 29(9):2167-2172.
    [Abstract](1331) [HTML](0) [PDF 553.60 K](830)
    Abstract:
    The extraction of lentinan polysaccharides by Ultrasonic wave used in the first step(62 ℃, 50 min, 640 W) and hot water used in the second step (120 ℃, 40 min) was investigated. The extraction yield reached 15.57±0.83%, being 1.39 times of that of the polysaccharides prepared by traditional water extraction. After the first extraction step, the polysaccharides was further extracted by high-temperature water, giving higher purity of 91.98%, a smaller molecular weight of 3.7×105 Da and viscosity of 1.07 pa?s. A red shift phenomenon was observed when conducting Congo red experiments. The polysaccharides extracted in the first step showed an evident red shift, indicating that the polysaccharides extracted by ultrasound had complete triple helix structure, which were further confirmed by a scanning electron microscope. Infrared spectra showed that the chemical structural of the two polysaccharides had no significant difference.
    25  Effect of Fixed-bed Convection Drying Mode on Drying Characteristics of Litchi Fruit
    HU Zhuo-yan DI Fei-da ZHAO Lei YU Xiao-lin
    2013, 29(9):2173-2179.
    [Abstract](1307) [HTML](0) [PDF 589.54 K](640)
    Abstract:
    Effects of different fixed-bed convection drying practices including fixed position of sample layer (model I), shifting position of sample layer (model II) and shifting hot air flow direction (model III) on the drying behaviors were determined, such as hot air velocity, temperature distribution, moisture content, effective diffusion coefficient (Deff) and volume shrinkage of litchi sample layer A, B and C. Results indicated that both hot air velocity and temperature were non-uniformly distributed within different sample layer during drying. After 26 h of four stages drying, moisture contents of bulk sample of model I, II and III were 45.70%, 42.07% and 41.18% respectively. For the model I, the moisture content and Deff value in sample layer A were 29.4% and 1.48×10-6 m2/s, respectively, which was significantly different from that of sample layer B and layer C (p<0.05). For the model II and III, more uniform drying behaviors were observed. The moisture content and Deff value in sample layer A showed a little significantly difference compared to sample layer B and layer C (p>0.05). Especially for the model III, less operation procedure was achieved, which was feasibility for industrial application.
    26  Co-immobilization of Glucose Oxidase and Catalase on Magnetic Mesoporous Bioactive Glasses
    LI Pi-wu LI Rui-rui LIU Dian-lei MIN Dan-dan YANG Qing HAO Qiong
    2013, 29(9):2180-2185.
    [Abstract](1370) [HTML](0) [PDF 575.27 K](811)
    Abstract:
    Due to the biocompatibility and bioactivity, bioactive glasses is consider as a new type of carrier for enzymes immobilization. In this paper, the bioactive glasses was modified to be magnetic using the sol-gel approach and polyethylene glycol (PEG) and was used to immobilize glucose oxidase and catalase. Co-immobilization was much more better than individual immobilization of the two enzymes. The special activities and enzyme characterization were determined and the best medium was selected. Under the conditions of 0.4% glutaraldehyde, 1.5% moisture, and glucose oxidase:catalase of 1:2, the enzyme recovery of glucose oxidase reached 92.25%. In aqueous phase, the maximum enzyme recovery was only 72.18%. After 10 repeated use, the residue activities of the immobilized enzyme in organic solvent and aqueous phase were 67.30% and 44.33%, respectively.
    27  Fatty Acid Composition and Flavor Characteristics of Palatase-catalyzed Modification of Butteroil
    LIU Zhi-dong CHEN Xue-zhong GUO Ben-heng LI Yun-fei QU Yin-hong DENG Yun HUANG Hong-liang
    2013, 29(9):2186-2191.
    [Abstract](1195) [HTML](0) [PDF 369.56 K](690)
    Abstract:
    Enzymatic hydrolysis of butter oil was carried out using Palatase 20,000 L as biocatalyst. The fatty acid components of butter oil and the hydrolysates of butteroil were analyzed using a combination of thin layer chromatography (TLC) and gas chromatography (GC). The flavor compounds were analyzed by SPME-GC-MS. Palatase 20,000 L -catalysis significantly changed the composition of fatty acids of the butter oil and contributed to releasing the flavor compounds, especially the key flavor compounds octanoic and decanoic acid (P<0.05). Therefore, Palatase 20,000L lipase-catalysis is a potential method for improving the nutritional value and flavor of butter oil.
    28  Biosynthesis of ZnO Nanoparticles by Lactobacillus salivarius L3
    HU Wen-feng LIU Xiao-yang ZHANG Ming SHEN Min Pang Xu ZHOU Hai-yong ZHU Jian-feng
    2013, 29(9):2192-2198.
    [Abstract](1056) [HTML](0) [PDF 499.35 K](803)
    Abstract:
    In order to obtain the inerratic crystal of ZnO nanoparticles, ZnO nanoparticles was biosynthesized by using Lactobacillus salivarius L3. Lactobacillus salivarius L3 strain was isolated from faeces of healthy weaning piglets weaned at 7~10 d age. Effect of temperature, action time, raw liquor of pH value and the concentration of zinc solution on the synthesis were investigated. The optimum synthesis factors were determined by orthogonal experiment as follows: 0.25 M ZnCl2, pH 7.0, water bath temperature 70 ℃ and reaction time 25 minute. Under the optimum synthesis conditions, the size of the zinc oxide crystal grain were nearby 70 nm. Meanwhile the crystal shape was uniform and had a strong antibacterial capability against E. coli, Salmonella and Staphylococcus aureus. The minimum inhibitory concentration was 0.024 mg/mL to E. coli, 0.029 mg/mL to Salmonella,and 0.016mg/ml to Staphylococcus aureus. Using ZnO nanoparticles instead of normal ZnO into animal feed will effectively enhance the growth performance of weanling pigs.
    29  Effect of Different Amino Acids on the Flavour and Volatile Aroma Components of Ripe Pu-erh Tea
    LIU Tong-xun LING Meng-le
    2013, 29(9):2199-2205.
    [Abstract](1615) [HTML](0) [PDF 676.68 K](697)
    Abstract:
    Amino acids are important intermediate during fermentation process of Pu-erh tea, and have significant influence on the transformation of tea components and its quality. This article explored the effects of different amino acids on the flavour and volatile aroma components of ripe Pu-erh tea fermented upon the addition of amino acids. The results demonstrated that the contents of water extract, theabrownins and free amino acids were at the range of 34.82~39.46%, 6.31~7.17% and 6.31~7.17%, respectively, higher than those of the control group. The tea polyphenols and water-soluble sugars were at the range of 7.76~8.73% and 3.07~3.89% respectively, lower than those of the control group. No significant difference of caffeine content was observed. The analysis of the volatile aroma components showed that alcohols (21.17~25.47% of the total volatile aroma components), aldehydes (15.64~18.71%), heterocyclic oxygen compounds (13.75~17.92%) and esters (7.17~10.25%) were the main aroma components. The contents of esters and heterocyclic oxygen compounds of experimental groups were higher than that of the control one, and this two kinds of components were the characteristic components of aged Pu-erh aroma. These results showed that exogenous amino acids had significant impact on the formation of flavour components in tea soup and volatile aroma components, and could accelerate the special quality formation of Pu-erh tea.
    30  Effect of Hydrophilic Colloid on the Quality of Sponge Cake
    SONG Zhen-shan LI Jia-yu ZHOU Xue-song
    2013, 29(9):2206-2210.
    [Abstract](1411) [HTML](0) [PDF 498.31 K](1055)
    Abstract:
    The effects of xanthan gum, sodium alginate and gellan gum on the specific volume, moisture content, water activity and texture of sponge cake were studied in the paper. According to the test of specific volume, moisture content,water activity and TPA, the results showed that the sodium alginate could improve the volume of cake obviously, and the volume of cake reached the maximum value when the dosage was 0.10%. Xanthan gum, sodium alginate and gellan gum all could increase the moisture content which reached the maximum value when the dosage of sodium alginate was 0.15%. Adding 0.10% sodium alginate could lower the water activity significantly. The texture test showed that adding 0.10% xanthan gum or 0.05% sodium alginate could delay the aging of cake. The microbiological examination showed that sodium alginate could decrease the water activity of the cake, and restrain the growth of mildew. According to the influential factors,adding 0.10% sodium alginate in sponge cake was suggested to improve the quality of sponge cake.
    31  Effect of Different Sterilization Methods on Quality of Pear Jujube Juice During Storage
    JI Xiao-long WANG Min TIAN Han-ying WANG Meng WANG You-ke
    2013, 29(9):2211-2217.
    [Abstract](1320) [HTML](0) [PDF 580.27 K](766)
    Abstract:
    The effect of different sterilization methods on the physic-chemical properties of jujube juice was investigated during long-term cooling storage. The results showed that titratable acidity, browning degree and total color aberration increased gradually and transmittance of jujube juices changed slightly. Total sugar, Vc and pH showed a decreasing trend. Different sterilization methods showed significant effect on Vc and microorganisms during storage. The microorganisms in jujube juice under ultra-high pressure sterilization were reduced by 93.24% and Vc content was retained as 95.87%. The soluble solids and total sugar of jujube juice treated by microwave sterilization were within the range of 17.50~18.50% and 0.21~0.24 mg/mL, respectively. When jujube juices were stored at the same temperature, the ultra-high pressure sterilization and microwave sterilization effectively inhibited the browning degree of juice, resulting in longer storage time. It was concluded that ultra-high pressure sterilization can inactivate the microorganisms and maintain original fruit taste, color and nutrients of pear jujube juice during long storage.
    32  Preparation of Corn Germ Oil Microcapsules Based on Two-phase Shear Flow
    WANG Qing-liang HOU Li-ya ZHU Li ZHANG Wei-yi
    2013, 29(9):2218-2224.
    [Abstract](1080) [HTML](0) [PDF 594.30 K](764)
    Abstract:
    A new method forpreparing microcapsules was proposed based on the shear flow of the gas-liquid two phase.An atomization system was designed, in which the micro-nozzle was the core device. The influence law caused by the preparation process parameters and the formula were studied. The optimum preparation process parameters and the optimum formula were determined through orthogonal experiments. Experiments showed that, the content of liquid changed smoothly and the relative standard deviation Cv was smaller than 6.38%, and the atomization system showed high stability. The optimum conditions were determined as follows: diameter of the micro-nozzle 1000 μm,spray pressure 0.04 MPa, alginate concentration 1%, CaCl2 concentration 1%, ratio of the wall material to the core material 1:2 and micro-nozzle without parallel ends, under which the embedding rate could reach 56.44%. The corn germ oil microcapsules had good microstructure and dense surface, which may prolong the storage stage of the corn germ oil.
    33  Effects of Different Drying Processes on Physical Properties of Bacterial Cellulose Membranes
    FENG Jin SHI Qing-shan FENG Jing LI Wen-ru CHEN Ai-mei OUYANG You-sheng
    2013, 29(9):2225-2229.
    [Abstract](1492) [HTML](0) [PDF 551.20 K](854)
    Abstract:
    The physical properties of bacterial cellulose (BC) prepared using different drying methods were investigated. Three different drying methods for bacterial cellulose membrane included (1) drying at elevated temperature (60 ℃) (BC-DHT), (2) frozening at -20 ℃, and then freeze-drying (BC-FDF), and (3) shock frozening with liquid nitrogen and subsequently freeze-drying (BC-FDN). The scanning electron microscope (SEM) showed that BC-FDN had larger pores and empty spaces than BC-DHT and BC-FDF. One gram of dry BC samples could absorb 2.38 g, 6.22 g, and 58.24 g water for BC-DHT, BC-FDF, and BC-FDN, respectively. The water vapour transmission rate were in the order of BC-FDN?BC-FDF?BC-DHT. X-ray diffraction (XRD) indicated that the crystallinity indexes of BC samples were 78.5%, 64.2%, and 47.5% for BC-DHT, BC-FDF, and BC-FDN, respectively. Thermogravimetric analysis showed that the thermal stability of BC-DHT was better than those of BC-FDF and BC-FDN. Thus, the physical properties of bacterial cellulose can be altered by different drying methods.
    34  Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Mangoes Firmness
    ZHANG Yan WU Ji-jun ZHANG You-sheng XU Yu-juan FU Man-qing
    2013, 29(9):2230-2234.
    [Abstract](1016) [HTML](0) [PDF 499.40 K](755)
    Abstract:
    Focusing on the pre-matured variation of mangoes in Hainan province of south China, tainong cultival of mangoes grains during cooling temperature storage were used as tested samples. The firmness property of mangoes cubes, with pressure and thermal infusion of pectinmethylesterase, were compared by TA Texturer. It was found that vacuum assistant pressure infusion with PME and calclum chloride could improve the portion of firmness loss due to pressure treatment. TA Texturer showed that firmness of mangoes grains was significantly affected by vacuum-assisted impregnation (holding for 15 min at 0.09 MPa) solution with 0.5% (m/m) CaCl2?2H2O and PME preparation before high-pressure-treated infusion (holding for 15 min at 450 MPa), being increased by 83.7% compared with that of control water infused samples. And the hardness was increased from 358.5 g to 1111.7 g, being 18% compared with for non-pretreated fresh fruits.
    35  Optimization of Pectinase Aided Polyphenol Extraction from Apple Pomace by Response Surface Methodology
    CUI Chun-lan ZHENG Hu-zhe GU Li-zhong CHUNG Shin-kyo
    2013, 29(9):2235-2240.
    [Abstract](1170) [HTML](0) [PDF 532.19 K](743)
    Abstract:
    In order to enhance the extraction of polyphenol from apple pomace, carbohydrate-hydrolyzing enzyme (pectinase) aided polyphenol and caffeic acid extraction techniques were studied with response surface methodology. The optimum conditions were as follows: the ratio of pectinase to substrate 0.11, the reaction temperature 38.00 ℃, and the reaction time 12.53 h. Under the optimal conditions, the predicted value of total phenolic content and caffeic acid content were 11.32 g GAE/kg and 173.87 mg/kg, respectively. The experimental values of total phenolic content (11.08 g GAE/kg) and caffeic acid content (170.03 mg/kg) of the apple pomace were well matched with the response surface methodology predicted values. In addition, the levels of total phenolic content and caffeic acid content obtained from optimal conditions were about 1.6 and 12.9 folds greater, respectively than those of the control treatment. It was a feasible method to extract the polyphenol from apple pomace.
    36  Synthesis and Characterization of Behenyl alcohol Alkyl Phosphate Emulsifier
    WANG Shan-shan WANG Guo-ping ZHOU Wu-yi
    2013, 29(9):2241-2246.
    [Abstract](1913) [HTML](0) [PDF 516.64 K](885)
    Abstract:
    Alkyl phosphate,an emulsifying agent, was synthesized with behenyl alcohol and phosphoric anhydride as the starting materials. Effects of the molar ratio of behenyl alcohol and phosphoric anhydride, esterification temperature and esterification time on the product composition were investigated by orthogonal experiments. The optimum molar ratio of behenyl alcohol and phosphoric anhydride, esterification temperature and esterification time were 5:1, 85 ℃, 6 h, respectively. Under the optimum conditions, the mass fraction of di-alkyl phosphate (DAP) was higher than mono-alkyl phosphate (MAP), and the residual phosphoric acid (PA) in the product was 0.66%. The results of ESI and EAI of emulsion showed that when pH was 6~7, the emulsifying effect of product was best. The strong capacity and emulsifying stability of product were confirmed by emulsifying test in which oil phase was GTCC and olive oil. The product structure was confirmed through IR and31P-NMR and the results showed that DAP and MAP were included in the product.
    37  Analysis and Evaluation of Nutritional Compositions of Dosidicus gigas and Onychoteuthis borealijaponicus okada
    YANG Xian-shi WANG Li-li LI Xue-ying HUANG Hong-liang CHI Hai
    2013, 29(9):2247-2251.
    [Abstract](1334) [HTML](0) [PDF 587.83 K](1143)
    Abstract:
    Two species of squid(Dosidicus gigas and Onychoteuthis borealijaponicus okada)carcass were studied and evaluated for their nutritional components. The moisture content of Dosidicus gigas was significantly higher than that of Onychoteuthis borealijaponicus okada (P<0.05). Meanwhile the protein content, fat content, ash content of two kinds of squid carcass are similar. The contents of P, Zn, Cu in the carcass of Onychoteuthis borealijaponicus okada was similar to these in the carcass of Dosidicus gigas, and the content of Ca in the carcass of Onychoteuthis borealijaponicus okada was higher than that in the carcass of Dosidicus gigas. The content of total amino acid of Dosidicus gigasis was higher than that of Onychoteuthis borealijaponicus okada, as well as the content of ∑EAA/∑AA. Both of the two kinds of squid carcass were of high-quality protein according to the ideal model recommend by FAO/WHO. Glu with the maximum content was found in these two kinds of squid carcasses. According to AAS model, the amino acid indexes were more than 0.5. Eleven unsaturated fatty acids were found in Dosidicus gigas and eight were found in Onychoteuthis borealijaponicus okada. In addition, squid carcass had abundant EPA and DHA compared with other marine products.
    38  Identification and Analysis of Aroma Components in Silver Rum during Different Stages of Distillation
    YANG Hua-feng WANG Song-lei YU Shu-juan ZENG Xin-an
    2013, 29(9):2252-2257.
    [Abstract](1151) [HTML](0) [PDF 552.25 K](691)
    Abstract:
    In order to optimize the distillation process, the aroma components changes during silver rum distillation was investigated. After fermentation, sugarcane juice was distilled in charentes potstill to obtain six fractions. The aroma components of each fraction were extracted by solvent micro-extraction and analyzed by gas chromatography - mass spectrometry (GC-MS) combined with NIST database. About fifty six kinds of compounds were isolated and identified from different distillation fractions in silver rum, including 23 esters, 11 alcohols, 5 carbonyl compounds, 5 alkanes, 3 acids, a small amount of acetals, ethers, phenols, and heterocyclic compounds. The aroma components in different distillation fractions were distinctly different during the distillation processing. The content of esters firstly increased and then decreased. The content of total alcohols showed a decreasing trend, but increased in the fifth distillation stage. Besides, the contents of carbonyl compounds increased gradually. These results provided a scientific basis to optimize the distillation process for manufacture of high-quality rum.
    39  Detection of Urea Content in Fermented Wine by the Enzyme Electrode
    MA Li-hui SUN Hui QI Ming-jun ZHAO Zhi-lei MA Kai HOU Xiao-hua
    2013, 29(9):2258-2261.
    [Abstract](1120) [HTML](0) [PDF 490.74 K](736)
    Abstract:
    A rapid and accurate detection method for urea in fermented wine was developed by preparation of immobilized urea membrane using gelatin and chitosan as embedding materials, dialysis membrane as the carrier, and glutaraldehyde as crosslinking agent.The membrane was then applied to determinate actual samples, combined with the ammonium ion selective electrod. The urease immobilized conditions and the response performance of the urea sensor were also studied. For urease enzyme immobilization process, the most suitable glutaraldehyde concentration was 0.05% and the optimum crosslinking time was 1.5 h. The urea sensor showed good linearity (R2>0.999), good repeatability (RSD=1.45%), and high reliability, the most suitable temperature and pH were 40 ℃ and 5.0, respectively. In addition, the linear response range and detection limit of this method were found as 2~50 mg/L and 0.5 mg/L, respectively. The multi-usage urease membrane can be renewed, thus reducing the measurement cost and realizing the urea rapid determination in fermented wine under the fermented acidic environment, and providing a technical support for the control of, nutrition, quality and safety of fermented wine.
    40  Detection of Staphyloccocus aureus by Real Time Fluorescence Isothermal Amplicication
    LIU Yu-fei YE Lei MENG He-cheng YAN He SHI Lei
    2013, 29(9):2262-2266.
    [Abstract](1699) [HTML](0) [PDF 530.60 K](702)
    Abstract:
    Isothermal real-time fluorescence technology is one of the most novel nucleic acid amplification method. 6 primers targeting the nuc gene of Staphyloccocus aureus was applied to detect S. aureus with ESEQuant tube scanner; Specificity of the primers was examined using stander strains of S. aureusand non-S. aureusstrains.S. aureus isolated from food was detected by LAMP based assay and by real time PCR. The results showed that the real time fluorescence isothermal amplicication had good efficiency, high specificity and high sensitivity (102 CFU/mL). 50 Staphyloccocus aureus strains isolated from food samples were selected for stability tests. 50 strains was detected as Staphyloccocus aureuswith LAMP and 50 strains were identified with real time PCR. The results in this study suggested that the ESE tube scanner platform has great potential as a field usable molecular tool for diagnosis of Staphyloccocus aureus. In addition, it provide an alternative diagnostic methods for field set, and for detection in developing area.
    41  Determination of Ergosterol by HPLC in the Fermentation of Ganoderma lucidum
    SUN Jin-xu WEI Lian-qiu ZHU Hui-xia
    2013, 29(9):2267-2270.
    [Abstract](1245) [HTML](0) [PDF 497.20 K](887)
    Abstract:
    The ergosterol content in fermentation of Ganoderma lucidum was determined by HPLC at 282 nm. The results showed that the maximum standard deviation was 0.92% and the linear regression equation y= 28685x-382.61 (R=0.9998) in the range of 20~500 μg. The precision test showed that Ganoderma lucidum extracellular and intracellular ergosterol content of RSD were 0.40% and 1.96%, respectively. The spike recoveries for ergosterol were between 96.82 and 102.50%. The method was feasibility and accurate for determination of ergosterol content in fermentation of Ganoderma lucidum. The ergosterol content of Ganoderma lucidum extracellular and intracellular were 0.07 mg/mL and 0.64mg/g, respectively, after fermentation for 120 h.
    42  Analysis and Control of Ethyl Carbamate in Chinese Rice Wine
    GENG Yu-huan LV Fen HUANG Wei-xiong LI Guo-ji
    2013, 29(9):2271-2274.
    [Abstract](1280) [HTML](0) [PDF 497.88 K](839)
    Abstract:
    Ethyl carbamate (EC) is one of the carcinogenic substances in rice wine. The content of ethyl carbamate in 42 yellow rice wines from Guangdong market were analyzed by GC/MS in this paper. 28 samples contained EC of more than 30 μg/kg, being 66.67% of the total sample tested, 7 samples showed high EC content of more than 100 μg/kg (standard for EC content in Japanese sake), with the maximum value of up to 1210 μg/kg. The effect of urease on content of EC was studied. It was found that that adding urease into the yellow rice wine can reduce the content of urea and break the main pathway for the production of EC. So the content of EC can be reduced. Based on the single element experiment, the conditions for urease treatment in wine were optimized by orthogonal experiment as follows: urease concentration 150 mg/L, treatment temperature 25 ℃, pH 3.5 and treatment time 10 days. Under these conditions, the content of ethyl carbamate could reduce by 45.83%.
    43  Quantitative Analysis of Five Polyphenols in Rhizoma smilacis Glabrae by HPLC
    ZHANG Qing-feng ZHENG Han-yang SHANG GUAN Xin-cheng ZHENG Guo-dong
    2013, 29(9):2275-2278.
    [Abstract](1076) [HTML](0) [PDF 460.55 K](701)
    Abstract:
    A HPLC quantitative method for simultaneous determination of 5-O-caffeoylshikimic acid, astilbin, taxifolin, engeletin and trans-resveratrol in Rhizoma Smilacis Glabrae (RSG) was developed. An Agilent Zorbax SB C18 column (250 mm×4.6 mm i.d., 5 μm) was used. The mobile phase consisted of acetonitrile (A) and 0.1% acetic acid aqueous solution (B) with linear gradient program of 16~21% (A) in 0~15 min, 21~40% (A) in 15~40 min. The calibration curve of each analyte was constructed under six concentrations. The correlation coefficients were all >0.998, and the RSD values of tR and the peak area ranged from 0.22 to 0.76% and from 2.67 to 4.64%, respectively. Among 18 RSG samples, astilbin was the most dominant constituent with content ranged from 5.48 to 25.75 mg/g. The total amount of seven flavonols including taxifolin, engeletin, isoengeletin, astilbin and its three isomers (quantified as astilbin) was in the range of 6.72~35.3 mg/g, with average of 18±8.5 mg/g. 5-O-caffeoylshikimic acid was the second dominant component with content ranged from 0.97 to 6.29 mg/g, while the contents of taxifolin and trans-resveratrol were relatively low, and in some samples was even undetected.
    44  Distribution and Relationship of Flouride and Mineral Elements in Antarctic Krill
    SHEN Xiao-sheng LI Yan-lin ZHANG Hai-yan HUANG Xuan-yun FENG Chun-lei CAI You-qiong
    2013, 29(9):2279-2282.
    [Abstract](1039) [HTML](0) [PDF 456.69 K](1263)
    Abstract:
    The contents of flouride and 11 kinds of mineral elements in antarctic krill were determined by ion chromatography and atomic absorption spectrometer respectively. The results showed that the fluoride content in antarctic krill was 2095.17±8.63 mg/kg. In the tissues, the distribution of fluoride was as follow as: shell > tail foot > head chest > muscle. The contents of Mg, Ca and P in Antarctic krill were 6771.54±30.22 mg/kg, 4398.75±25.72mg/kg and 4692.11±25.1 mg/kg, respectively, which was similar to that distributed in tissue. The contents of K and Na in Antarctic krill were 7310.59±35.62 mg/kg and 9098.50±53.41 mg/kg, respectively, which was different from that distributed in tissue. The contents of 6 kinds of trace elements in Antarctic krill were Cu (43.59±2.31 mg/kg) > Zn (36.23±2.35 mg/kg) > Se (3.89±0.21 mg/kg) > Fe (3.89±0.21 mg/kg) > Mn (2.49±0.23 mg/kg) > Cr (0.25±0.02 mg/kg). Among these reace elements, Cu and Mn showed similar tissue distributions to each other, and the content of Se in Antarctic krill was 2-4 times higher than that in common domestic shrimps The correlation analysis indicated that fluoride content had a positive correlation with Mg, Ca, P, Mn and Se contents with the correlation coefficients (R2) being of 0.5675, 0.7024, 0.7088, 0.5792 and 0.6091, respectively. No obvious relationship with other mineral elements was found. The antarctic krill also could be used as a good food source of selenium and mineral elements.
    45  Establishment of High Performance Liquid Chromatographic Fingerprint of Southern Route Tea
    HU Yan QI Gui-nian
    2013, 29(9):2283-2287.
    [Abstract](1089) [HTML](0) [PDF 522.01 K](669)
    Abstract:
    The chromatographic fingerprint of southern route tea was established by high performance liquid chromatography (HPLC). A suitable chromatographic system was established using a linear gradient elution with acetonitrile and water containing 0.3% formic acid as the mobile phase with a detection wavelength of 280 nm and the flow speed of 1.0 mL/min. According to the average relative retention time, common peaks, and average relative peak area in HPLC were assayed respectively. The HPLC fingerprint was established with good stability, precision and reproducibility. The chromatographic fingerprint was analyzed based on the analysis of HPLC chromatogram of 48 batches of southern route tea samples. It was confirmed that 37 peaks in chromatograms can be selected as characrerixation peaks while the caffeine peak was chosen as the referential peak. The HPLC fingerprints were analyzed by similarity evaluation and cluster analysis to conduct the chemical pattern recognition. The similarity of 48 batches of southern route tea was more than 0.90. Results from a cluster analysis of the relative peak area showed that the 48 batches of southern route tea samples could be divided into about two types.
    46  Rapid Detection of Vibrio parahaemolyticusby Real-time PCR using High Resolution Melting Curve Analysis
    ZHANG Li YU Yi-gang LAI Fu-rao WU Hui YANG Xi-Hong XIAO Xing-long
    2013, 29(9):2288-2293.
    [Abstract](900) [HTML](0) [PDF 524.36 K](719)
    Abstract:
    A rapid real-time PCR method for detecting Vibrio parahaemolyticus (VP) by high resolution melting curve analysis (HRM) was developed. A pair of specific primers targeting the toxR gene of Vibrio parahaemolyticus was used. After optimizing the reaction system and conditions,the specificity of the method was validated with 10 target strains and 10 non-target strains,Serial dilutions from 3.50×101 to 3.50×107 copies/mL purified constructed plasmids were analyzed to evaluation its sensitivity. Reproducibility assay was also conducted on purified constructed plasmids between 1.50×101 and 1.50×107 copies/mL. The method was applied to detect 90 live submitted seafood samples. The results showed that the developed HRM real-time PCR assay had a good specificity by detecting only VP with the Tm value of 76.64±0.57 ℃ and was not affected by other seafood pathogens such as Vibrio vulnificus, Vibrio cholerae,Staphylococcus aureus et al. The sensitivity of detection of the constructed plasmids were 3.50×102 copies/mL. In addition, the assay had a high reproducibility and the average Tm values were 76.53±0.35 ℃ and 76.74± 0.52 ℃. The sample’s variations (CVs) were 0.56±0.42% and 1.11±0.73%. A better detection rate of 18.89% than that of the traditional culture method (14.44%) was found in the detection of 90 live seafood samples. The established real-time PCR assay showed sufficient specificity, high sensitivity and good reproducibility. And it was rapid, simple and cheap for detection of VP.
    47  Determination of Penicillin in Milk by the Nanocomposite Immunosensor (MWCNTs-CS)
    LI Jian-long PAN Dao-dong ZU Hao-jia LIU Lu
    2013, 29(9):2294-2299.
    [Abstract](1629) [HTML](0) [PDF 710.60 K](664)
    Abstract:
    An amperometric immunosensor with enhanced sensitivity was successfully developed by co-immobilization of multi-walled carbon nanotubes (MWCNTs), Chitosan (CS), and HRP labled penicillin polyclonal antibody (HRP-Ab*) on glassy carbon electrode using a layer-by-layer assembly technique. HRP can catalyze the reduction of H2O2 to promote the oxidation of hydroquinone, causing the changes in impedance, thus realizing the quantitative detection of penicillin according to the current changes. The milk samples were pretreated by salting out to remove the protein and fat. And the effects of pH of buffer solution,immune temperature and time were investigated. Under optimized conditions, the current response of the sensor showed a good linear relationship with the concentration of penicillin in 0.05~5.00 μg/L, with the correlation coefficient of 0.9853 and the detection limit of 1.05 μg/L. This method was fast, simple and reliable, with high sensitivity, specificity compared to enzyme-linked immunosorbent assay (ELISA). It was proved to be suitable for detection of penicillin residues in milk samples .
    48  Determination of L-carnitine in Milk Products by HPLC -fluorescence Detection with Pre-column Derivatization
    LI Hong-yan CHEN Xiao-zhen ZHANG Shui-feng ZHAO Su-hua SHAO Liang-liang ZHANG Dong-lei
    2013, 29(9):2300-2305.
    [Abstract](1021) [HTML](0) [PDF 632.65 K](643)
    Abstract:
    A method was developed for determination of L-carnitine in milk products by high performance liquid chromatography (HPLC) with fluorescence detection, with a procedure of pre-column derivatization. The sample testing conditions were optimized. And the results were satisfied at the conditions with the methanol volume ration at 10%, pH 2.7~2.8 (adjusted with phosphoric acid), and ultrasonic extraction time of 20 min. The extraction solution was adjusted to pH 6.0, and then evaporated to near dryness. The obtained residue was resolved with 20 mL alcohol followed by a step of centrifugal at 12000 r/min for 5 minutes, and then the obtained upper clear liquid was rotated to near dryness by rotary evaporator. At last, the L-carnitine in the obtained residues was derived with L-Alanine-β-naphthylamide at the optimum conditions with the reaction time of 5 min and temperature of 50 ℃. Then the compound was detected with the excitation wavelength at 280 nm and emission wavelength at 328 nm. And the method parameters were obtained with the limit of quantification of 4.0 mg/kg in milk powder and 0.5 mg/kg in milk. The linear in the range, correlation and the average spiked recoveries were of 0.2~20.0 mg/L, 0.9990, and 80~90%, respectively, with RSD less than 10%. The developed method can be used for determination of L-carnitine in different formulas and milk.
    49  Quantitative Analysis of Lycium barbarum L.Composition Based on Near Infrared Spectrum
    TANG Li-hua LIU Dun-hua
    2013, 29(9):2306-2310.
    [Abstract](1397) [HTML](0) [PDF 382.67 K](756)
    Abstract:
    To solve the problems in sale and identification of Lycium barbarum L, a quantitative anlysis method was developed based on near infrared spectrum for quantitative analysis of chemical composition of Lycium barbarum L Partial least-squares regression (PLS) was introduced for estabulishment of model calibration, in which thirty samples were used for the calibration set and ten samples were used for the prediction set. Then the chemical values of Lycium barbarum L. were calculated. The result showed that using this prediction model of Lycium barbarum L. composition, the calibrating correlation coefficient RC were above 0.93 and cross-check correlation coefficients RCV were above 0.83. The mean square error correction RMSEC values of each component were smaller than those of the cross check all variance RMSEP values. The predicted values had a good correlation with the chemistry values. Both of chemical value and predictive value of Lycium barbarum L reached quantitative standard, indicating that this method can be used for quantitative analysis of chemical composition of Lycium barbarum L .
    50  Use of GC-O-MS to Identify Key Aroma Compounds in Dark Chocolate
    LIU Meng-ya LIU Jian-bin HE Cong-cong SONG Huan-lu WANG Ye GUO Jia
    2013, 29(9):2311-2316.
    [Abstract](2243) [HTML](0) [PDF 528.54 K](1079)
    Abstract:
    The volatile compounds in dark chocolate was extracted using the methods of simultaneous distillation extraction (SDE) and purge &trap (P&T). Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) was used to identify the aroma compounds, fifty-five compounds were identified Including aldehydes, olefinic aldehydes, pyrazines, alcohols, esters, ketones, furans, acids, ect., among which pyrazines has the maximum content, followed by aldehydes. Ten key aroma compounds were identified use of aroma extract dilution analysis (AEDA) and dynamic headspace dilution Analysis (DHDA), which were 2-methylpropanal, 3-methylbutanal, 2-methylbutanal, phenylacetaldehyde, ethyl-pyrazine, 2,3-dimethyl-pyrazine, trimethylpyrazine, tetramethylpyrazie, isopentyl benzoate, and 2-acetyl-1-pyrroline. The odor characteristics of chocolate was deep chocolate smell, popcorn flavor, roast flavor, coffee flavor, nutty and so on.
    51  Development of Staphylococcus aureus Enterotoxin in Food-borne Bacteria
    XU Zhen-bo LIU XIAO-chen LI Lin LI Bing
    2013, 29(9):2317-2324.
    [Abstract](1376) [HTML](0) [PDF 576.77 K](975)
    Abstract:
    Bacteria pollution causes food-borne illness is one of the biggest problems which affect human public health and food safety. Among these Bacterias, Staphylococcus aureus is an important human pathogen which can cause many serious infections. Staphylococcus aureus is a widely distributed Gram-positive organism, which is responsible for a lot of infectious diseases, as well as a major food-borne pathogen taking up many food poisoning cases. Food samples contaminated by this organism will decay rapidly and the toxin named enterotoxin may produced by S. aureus, (SEs) resulting in severe food poisoning in human being. Therefore, the studies on fast, accurate detection and screening of SEs became more important .This article introduced the recently development of enterotoxin, including the biological characteristics, pathogenesis and detection methods.

    Editor in chief:李琳

    Inauguration:现代食品科技

    International standard number:ISSN 1673-9078

    Unified domestic issue:CN 44-1620/TS

    Domestic postal code:46-349

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