Abstract:Microbial preservation technology has characters of safety, innocuity and non-pollution, which has been the research focus center of fruits and vegetables preservation field. This article summarizes the application and mechanism of microbial preservation technology on preservation fruits and vegetables, the problem in application and future development are also reported.

Abstract:Cyclodextrin cavity polarity is one of the driving forces of incorporating molecules selectively to form inclusion complexes, however, very few studies have reported. This paper aims at studying the cavity polarity of β-cyclodextrin and its three different derivatives(hydroxypropyl-β- cyclodextrin, methyl-β-cyclodextrin, sulfobutyl ether-β-cyclodextrin) by using pyrene as a fluorescent probe. The results show that the pecking order of hydrophobicity of four kinds of cyclodextrin cavity is M-β-CD

Abstract:Based on sequence analysis of 16S rDNA and construction of phylogenetic trees, xanthine oxidase-producing strain in this work was identified as Arthrobacter globiformis. Xanthine oxidase(XOD) production was first enhanced by adding precursors of coenzyme(riboflavin and thiamine) and inducer(hypoxanthine, 3.6 g/L). In order to relieve inhibition for XOD production caused by hypoxanthine, two types of feeding protocols were investigated. The result indicated that feeding hypoxanthine to 3.6 g/L and adding 4.0 g/L glucose from 24 h made the XOD production achieved to 8 952.7 U/L, increased by 25.7%. And the average yield coefficient reached to 1041.0 U/g. It was found that high concentrations of ammonia(the end production of purine degradation) inhibited the xanthine oxidase fermentation.

Abstract:In this paper, the best technology of extraction polyphenols from raspberry was discussed. A high-speed shear dispersing emulsifier(HSDE) was used to treat raspberry. The effects of the acetone concentration, HSDE rotary speed, treatment time were investigated. A predictive polynomial quadratic model was set up by means of central composite design and used to optimize these treatment conditions by response surface methodology. The optimal HSDE treatment conditions were determined as 85% of the acetone concentration, 18 000 r/min of HSDE rotary speed, 186s of treatment time. After optimization polyphenol content of raspberries were 710.69 mg/hg fresh weights. The contents of flavonols and anthocyanin were 219.997 mg/hg and 26.751 mg/hg fresh weights. Compared to conventional ultrasonic wave assisted extraction for polyphenol from raspberries greatly saved extraction time and avoided the loss and degeneration of the active principle. In conclusion, HSDE treatment is a good pretreatment strategy that can provide a high disruption rate in a short time.

Abstract:This research studied the impact on the quality of ice cream when stored at -12, -15, -18, -22 ℃ and fluctuating temperatures by testing the melting rate, water loss and volume contraction of the ice cream. Applicating the Arrhenius equation combined with the Q10 model with -2, -5, -8 ℃ for accelerated testing, the research predicted the shelf life of ice cream by measuring the water loss during storage. The results show that the melting rates of ice cream increased, water loss and volume contraction occurred seriously during storage. The shelf lives of products at -12, -15, -18, -22 ℃ were 45, 79, 233, 601 d.

Abstract:The aim is to chemical modify WPOJ by using three kinds of methods, and to compare the anti-tumor activities of them before and after modification. The experiment made S-WPOJ with chlorosulfonic acid-pyridine method, the WPOJ was phosphorylated by phosphorylation regent and was carboxymethylated by isopropyl chloroucetate acid. The infrared spectrosocopy was adopted to test the structure of WPOJ before and after chemical modification, at the same time, its anti-tumor activities were also analysised by the MTT mothod before and after modification. and the result showed that there are characteristic absorption peak of sulfuric acid, phosphate groups, carboxymethyl groups after chemical modification WPOJ respectively, and the WPOJ of chemical modification have obviously improved anti-tumor activities at different levels and the anti-tumor activities of CWPOJ is the most strongest.

Abstract:In this paper, β-Cyclodextrin(CD) stabilized O/W emulsions were prepared with soybean oil by high-speed homogenizer. The effects of β-Cyclodextrin concentration and oil/water volume ratio on the microstructure and rheological properties of the emulsions have been investigated. Moreover, the stability and viscosity of the emulsions stabilized with β-Cyclodextrin has been compared with the emulsions stabilized with a nonionic surfactant, Tween-80. The results show that the emulsion creaming index increases with the increasing of the concentration of β-Cyclodextrin, while the particle size of emulsion decreases. The particle size of β-Cyclodextrin stabilized emulsions is significantly smaller than Tween-80 stabilized emulsions. The viscosity of β-Cyclodextrin stabilized emulsions is significantly higher than that of Tween-80 stabilized emulsions. A shear thinning behavior is observed for β-Cyclodextrin stabilized emulsions, while a shear thickening behavior for Tween-80 stabilized emulsions. The emulsion creaming index and particle size increase with the increasing of the oil/water volume ratio.

Abstract:The fresh instant rice using a twin-screw extruder was processed. The effects of gelatinization degree, moisture, grinding powder size, rotation speed of extruder screw on eating quality of instant rice were investigated. According to the correlation of sensory evaluation and texture parameters, the hardness and the chewiness were used to evaluate the extrusion process of instant rice. The results of the single factor experiment and orthogonal tests showed that the optimal conditions for the extrusion process were as follows: grinding powder size 0.425 mm, gelatinization degree 50%, moisture, 25%, and the rotation speed of extruder screw 90 r/min. The instant rice prepared at these conditions showed the hardness of 113.56 g and the chewiness of 63.81 and the rice shape with good color and mouth feeling.

Abstract:Although juice content is important when assessing the quality of juice drink, there are no published methods to determine it, particularly simple ones for routine inspection of juice drinks. Buffering coefficient is one of the characteristic index of fruit juice, which has a linear relationship with juice content. However, if there are differences between different varieties of the same fruit and if there are some ingredient closely related to buffering capacity is not clear. The buffering coefficient, ash and nitrogen in four citrus cultivars, Nanfen, Shatang, Huangdi, and Qicheng were detected. Citric acid was added to pure citrus dilutions in distilled water containing 100%, 80%, 60%, 40%, 20% citrus juice. The pH of the dilutions was measured to obtain a linear model for the molar H+ concentration as a function of the added citric acid (g/L) amount. The slope was conducted and defined as buffering coefficient. Nitrogen content was detected by using kjeldahl method and ash content was detected by using ashing method. Results show that the buffering coefficient has binary linear regression relationship with nitrogen and ash. The relationship can be expressed as, buffering coefficient = 50.83N +2088A+2331, where N is nitrogen content in unit of mg/100 g and A is ash content in unit of mg/g.

Abstract:Rape bee pollen is crushing by grinder, then extraction with deionized water, take appropriate amount of the extract, through the macroporous resin column of AB-8 to crude separation, and then isolated by the MCI-GEL column and the ODS-B column , and at last I get three pure compounds. These three compounds are Being analyzed by 1H-NMR, 13C-NMR and 135DEPT-NMR, These three compounds were: guanosine, adenosine, deoxycytidine. These three kinds of nucleosides is the first time direct purification and structural identification from rape bee pollen.

Abstract:In this paper, we studied the soybean lipoxygenase(LOX) strengthen the influence factors of mushroom flavor base makings flavour ingredients. SDE device extraction, GC-MS analysis the main flavor ingredients of fresh mushroom, and as the examining index to study the impact that LOX factors of enzymatic process conditions on the mushroom flavor base makings flavour ingredients, optimizing the process conditions. The results showed that eight carbon compounds accounted for 44.13% of volatile component in the fresh mushroom, with 21.53% sulfur compounds, esters compounds of 7.60%. Eight carbon compounds such as 1-octene-3-ol, 1-octanol, 3-symplectic ketone, 2-octene-1-ol have maximum contributed to fresh mushroom flavor, and sulfur compounds such as 1, 2, 3, 5, 6-pentathiepane were also important flavor components in mushroom. Factors and conditions of enzymatic system such as pH, temperature, stirring speed, oxygen rate had certain influence on flavor ingredients, The conditions determined by experiment of enzymatic improved flavor process were 0.5% LOX crude extract, 0.4% hydrolyzed sunflower seed oil, pH 5.0, reaction temperature 40 ℃, stirring speed 500 r/min, oxygen rate 50 mL/min, incubation time 40 min. Added hydrolyzed sunflower seed oil and LOX enzyme treatment could obviously enhance the flavor ingredients of mushroom flavor base.

Abstract:Using the extraction rate of phycobiliprotein from laver as evaluation index combined with microscopic observation, the best method was chosen by comparing water freezing and thawing, buffer freezing and thawing, water swelling, calcium chloride extraction, ultrasonic treatment, enzyme hydrolysis, ultrafine grinding. The laver phycobiliprotein digestion simulation model was established. Using the free amino acid content and DPPH radical scavenging rate as the evaluation indexes combined with SDS-PAGA electrophoresis, the phycobiliprotein digestion was examined. The results showed that the phosphate buffer immersion combined with ultrasonic technique was the best method of phycobiliprotein preparation.The phycobiliprotein extraction rate was 7.05% under the technological conditions of phosphate buffer concentration 0.06 mol/L, ultrasonic power 400 W, time 20 min, temperature 40 ℃, solid-liquid ratio 1∶50. The changes in cell structure and morphology of laver were observed under the optical microscope and the scanning electron microscope. The simulated gastrointestinal digestion of laver phycobiliprotein showed that it mainly occurred in the first 30min, then the digestion speed slowed down. The laver phycobiliprotein was easily digested and of high quality.

Abstract:The effects of starch/VAc(vinyl acetate) monomerratio on the shear strength, grafted parameter and storage stability of starch-based wood adhesive were studied. It was shown that, although the graft percentage, graft efficiency and dry shear strength of the starch adhesive produced when the starch/VAc monomerratio is 7∶3, respectively decreased by 23.8%, 21.1% and 8.6％, undergo freeze-thaw cycle four times less when compared with the conventional proportional (starch/VAc monomerratio is 5∶5), the amount of starch was increased by 40% which significantly improved the environmental performance, so the starch/VAc monomerratio was selected as 7∶3. And then acidolysis condition on the characteristics of wood adhesive contains large amounts of starch were studied. Comprehensive study of storage stability and bond strength, select acid hydrolysis time was 2 h. Then on this basis, the wood adhesive contains large amounts of starch was prepared. The action mechanism of acidolysis on characteristics of starch adhesive and graft copolymerization reaction was analyzed.

Abstract:Making chitosan as raw material, chitosan microspheres were prepared. The morphology and structure of the microspheres were characterized by SEM. Composite enzyme was immobilized by using chitosan microspheres as carrier. The influence of factors affecting the effect of immobilization enzyme was investigated via single factor test and orthogonal test. The enzymatic properties of immobilized enzyme were investigated also. The application effect of using the immobilized enzyme to hydrolysis geniposide to genipin was researched via HPLC method.The results indicated that, the average diameter of chitosan microsphere was about 2 mm and has a porous surface. The optimal conditions for enzyme immobilization were: adsorption time 4 h, crosslink time 1 h, concentration of crosslinking agent 0.2%. The optimum applying temperature for immobilized enzyme was 60 ℃, and 55 ℃ for free enzyme. Both temperature stability and pH stability of immobilized enzyme were higher than that of free enzyme. Both of the optimum pH for immobilized enzyme and free enzyme was 5.0. The residual enzyme activity of immobilized enzyme was more than 50% after being used for 8 times. For immobilized enzyme, wet storage was suitable for short-term application and storage, however, dry storage was suitable for long-term storage.The effect was perfect using the immobilized enzyme to hydrolysis geniposide to genipin.

Abstract:Hydrolysis of the raw material that is tilapia(fish heads, fish ribs) to obtain complex amino acid solution and fishbone, Acid-hydrolyzed fishboneThe free calcium to obtain free calcium.Final, Complex amino acid chalated calcium was developed by complex amino acid and free calcium.The experiment obtains better conditions of acid hydrolysis bone and better chelating conditions. Calcium leaching result: Acidolysis temperature 50 ℃, Acidolysis time 100 min, The concentration of Hcl 4 mol/L, the quality rate of Hcl and bone meal 12 mL/g. Chelating result: pH 5, Chelating time 60 min, The quality Rate of complex amino acid and calcium 2.5∶1, Chelating temperature 80 ℃.

Abstract:Changes of nitrate and nitrite contents determined simultaneously by HPLC in cucumber (Cucumis sativus Linn) stored at different temperatures(0~20 ℃) with two package modes(not packaged, packaged in 0.04 mm PE bags) during a storage period of 6 d, were investigated. The results show that both of nitrate and nitrite contents in the cucumber were firstly increased then decreased. Nitrate and nitrite contents were, during the whole storage period, in safe and security intake range(the nitrate content ≤432 mg/kg and the nitrite content ≤4 mg/kg). But 4 days after storage, as water loss caused sensory quality of the cucumber serious declined, consumption was not recommended. Both of nitrate and nitrite contents in the cucumber reduced significantly with the decrease of storage temperature during the storage process. The highest contents of nitrate in cucumber stored at 20 ℃ or 10 ℃ were 1.1 and 1.2 times of that stored at 0 ℃, respectively, while the highest contents of nitrite contents were 2.7 and 2.9 times of that stored at 0 ℃. Packing with PE bags helped reduce both of the nitrate and nitrite contents in cucumber. Therefore, cucumber storage is suggested to pack with PE bags and eat as soon as possible for effectively controlling safety quality.

Abstract:The aroma components of plum wine were analyzed by headspace solid phase micro-extraction(SPME) coupled to capillary gas chromatography mass spectrometry(GC-MS). About 44 different compounds were identified, including 22 esters, 11 alcohols, 2 acids, 6 aldehydes and ketones, 1 hydrocarbon and 2 other compouds, the content of which accounted for 99.34% of volatile components. The mutual action of above components formed the particular flavor of pulm wine. 5 anion-exchange resins were used to treat plum wine for deacidication. The results indicated that D314 was feasible for deacidification of plum wine.

Abstract:Fourteen samples of Huilou yam from planting area of Huilou yam and fifteen samples of Taigu yam from Wuzhi County, Henan Province were collected, and contents of nutritional components, such as reducing sugar, polysaccharide, starch, protein, amino acids and thirteen kinds of trace elements in the samples were determined by different methods. The quality of Huilou yam is identified according to its nutritional components and compared with many other kinds of yam varieties. Mean contents of reducing sugar, polysaccharide, protein and starch in Huilou yam are 15.8, 55.6, 208.6, 108.1/g kg respectively. TAA(Total amino acid )of the yam is 97.7 g/kg, among which EAA(essential amino acid)is 28.05%, and FAA(flavor amino acid) is 36.75%. RAA (ratio of amino acid) and RC (ratio coefficient of amino acid) of most EAA in the yam are higher than 1, contents of methionine and cystine are very rich, and the first limiting amino acid is leucine. SRC(score of RC) of the yam is 74.42, so its nutritional value of EAA is quite high. Mean concentrations of Zn, Mn, Fe, Li, Ba and Sr are 15.68, 3.31, 52.71, 2.28, 1.54, 8.75 g/kg respectively. The results show that many nutritional components in the yam are higher than that in most other Chinese yam varieties. Huilou yam is a very excellent yam variety not only because of higher edible and medicinal values but good taste that is soft and sweet, not hemp and puckery. Chemical component of groundwater in the planting area of Huilou yam is one of the important factors that influence the quality of Huilou yam.

Abstract:The extracting process of black rice pigment was optimized by orthogonal experiments based on single factor experiments, using absorbance value as the test index. The results indicated that the optimum extraction process of black rice pigment were as follows: water as extraction agent, extraction time 120 min, extraction temperature 30 ℃, ratio of liquid to solid 25∶1, and the absorbance of black rice pigment was 0.545. The sequence of each factor on the test effect was: extraction time ＞temperature ＞liquid-solid ratio.