25 April 2011, Volume 37 Issue 04
    

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    Food and Fermentation Industries
  • Feng Ning, Bai Ya-lei, Xu Qing-yang, Xie Xi-xian, Chen Ning
    Food and Fermentation Industries. 2011, 37(04): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.017
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    By analyzing the L-valine fermentation process by Brevibacterium flavum XV0505,one of important factors influenced on the bacterial productivity and L-valine yield is nitrogen source and its additional strategies.The effect of nitrogen sources on the fermentation of L-valine was studied by adding different nitrogen sources with different concentrations.Therefore,soybean hydrolysates and ammonium sulfate were selected as the appropriate nitrogen source,and the best L-valine yield was obtained with the medium supplemented low initial concentration of 225 mmol/L.In the case of the same initial nitrogen concentration,the effects of three nitrogen feeding strategies(intermittent nitrogen feeding,constant concentration feeding and power function feeding) on biomass,yield of L-valine,concentration of byproduct and conversion rate were studied in the 30L fermentor.The result showed that the concentration and the feed rate of nitrogen source were effectively and timely manipulated by power function feeding,while lacking of online monitoring and feedback controlled system.The yield of L-valine was further improved up to 63.17 g/L by power function feeding strategy with the conversion rate of 24.69%.
  • Wan Ping, Li Hui, Xu Hao, Chen Fei, Xu Hong
    Food and Fermentation Industries. 2011, 37(04): 7-11. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.018
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    The dissolved oxygen control in the production of welan gum by Alcaligenes sp.NX-3 was investigated.Firstly,based on the analysis of the effect of various aeration rate on cell growth,welan gum concentration,glucose consumption,dissolved oxygen level,and welan gum viscosity,we confirmed that in a 7.5 L bioreactor 1 vvm aeration rate was beneficial for welan gum production.After that,the effect of different oxygen supply levels on the welan gum fermentation was studied.The results indicated that high oxygen supply level could improve the welan gum production,but it was not helpful for welan gum viscosity.Therefore,the two oxygen supply strategies:low-moderate-high oxygen supply level and high-moderate-low oxygen supply level were proposed.The results showed that the latter was better for the welan gum fermentation.Finally,the maximum concentration of welan gum reached 25.4 g/L with a yield of 0.51 g/g and the welan gum viscosity of 2.700 Pa·s.
  • Yang Bing, Xu Ying, Ji Jun-hui, Zhang Wei, Wang Ping-li, Wang Xiao-wei, Zhao Jian
    Food and Fermentation Industries. 2011, 37(04): 12-16. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.019
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    The characteristics of product inhibition on the growth of Actinobacillus succinogenes in fermentation using glucose as the major carbon source and the technology of the In Situ Product Removal(ISPR) with resin adsorption to alleviate the product inhibition were studied.The study showed that the characteristic of the cells growing process and the succinic acid synthesizing process was non-coupling,which means that the cells started to synthesize succinic acid in the stationary growth stage(after cultivation for 30 hours).The product inhibition became more and more obvious when the succinic acid concentration was over 25g/L in the fermentation broth,and the conversion rate of the substrate became decreased.Through simulative fermentation broth,resin of D301T,D301R and D303 have been selected,which have great adsorptive capacity of the succinic acid.D301R was innocuous in the ISPR,which was finally ascertained by using in the real fermentation system.Application effect of the ISPR with resin was confirmed through 5L automatic fermentor,and 40 g/L D301R resin was added after 30 hours cultivation.After the fermentation process was finished,the concentration of the succinic acid can reach 49.46g/L(the substrate of glucose is 60 g/L) and the glucose conversion rate can reach 82.43%,the substrate conversion rate was increased by 21% comparing with usual fermentation Method.
  • Liu Huan-zhen, Wang Ming-zi, Guo Ying-jia, Zheng Li-fei, Guo Zheng, Xu Xue-bing, Chen Bi-lian
    Food and Fermentation Industries. 2011, 37(04): 17-20. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.020
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    In binary organic solvents system,the esterification between ferulic acid and oleyl alchol was investigated,catalyzed by the native Aspergillus niger lipase.The effective factors,such as lipase concentration,temperature and the molar ratio of ferulic acid to oleyl alchol on the esterification were studied.The results indicated that in the isooctane/2-butanone solvents system,under the reaction conditions of Aspergillus niger lipase concentration 0.2 g/mL,temperature 60 ℃,the molar ratio of ferulic acid to oleyl alchol 1∶ 8,substrate concentration of ferulic acid 0.39 mg/mL,and oleyl alcohol 4.3 mg/mL,the conversion rate of esterification was 97.6%.Under the optimal condition in the cyclohexane/2-butanone solvents system which was: Aspergillus niger lipase concentration 0.25 g/mL,temperature 60 ℃,the molar ratio of ferulic acid to oleyl alchol 1∶ 8,the substrate concentrations of ferulic acid at 0.49 mg/mL and oleyl alcohol at 5.37 mg/mL,the conversion rate of esterification was 91.0%.
  • Ma Zhong-you, Cheng Fei, Qiu Liang, Bao Jia-yuan, Fan Mei-zhen, Huang Bo
    Food and Fermentation Industries. 2011, 37(04): 21-25. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.021
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    The phytase-producing yeast RCEF4907 were identified as Issatchenkia orientalis based on its sequence,the morphological and physiological characteristics.A large number of mutants were qualitatively screened by calcium phytate agar medium after I.orientalis RCEF4907 isolate was mutated with Nitrosoguanidine,Ultraviolet,Nitrous acid and Lithium chloride.The ratio of clear zones to colony diameter of the mutants was used to estimate extracellular phytase production.The high-yield phytase mutant was isolated by quantitative analysis of phytase activity of fermentation broth with Vanadium-Ammonium Molybdate colorimetric method at 37℃ and pH2.5.The phytase activity of the mutant G3297 obtained from a great amount of mutants was 409U/mL,which was 5.76 times than the I.orientalis RCEF4907.
  • Pan Jin-quan
    Food and Fermentation Industries. 2011, 37(04): 26-31. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.022
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    Proteases from Mucor had a good application prospect in the production of soy-polypeptides for their high hydrolysis efficiency to soy protein and debittering effect to hydrolysate.To explore these proteases,this study used ammonium sulfate precipitation,ion exchange chromatography,hydrophobic chromatography and gel filtration chromatography,and investigated the properties of one aminopeptidase purified from the fermented wheat bran by Actinomucor elegans AS3.2778.The purified aminopeptidase was a particular prolyl-aminopeptidase,which had a very high hydrolysis activity to N-terminal proline of peptides.It had the maximum activity at pH6.5 40~45℃,was stable in the pH range of 5.0~8.0 at <30℃,and could be inhibited by the serine protease inhibitor,PMSF,indicated that it may belong to the serine protease family.The effect of debittering for bitter peptides among SPI hydrolysate with Alcalase was clearly found by proly-aminopeptidase treatment for 3 h.
  • Wang Jing-ke, Zhao Xin-huai
    Food and Fermentation Industries. 2011, 37(04): 32-36. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.009
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    Casein hydrolysates that had a degree of hydrolysis of 12.4 % and ACE-inhibition with an IC50 value of 42.19 μg/mL were prepared from casein with a protease Alcalase,and then modified by plastein reaction with Alcalase in the presence of three extrinsic amino acids.The effects of the addition level of amino acids,the addition level of Alcalase,reaction temperature and the types of amino acids on the plastein reaction of casein hydrolysates were investigated with response surface methodology.The results indicated that the addition of amino acids,reaction temperature and the types of amino acid added had significant impact on the plastein reaction,while the addition of Alcalase gave little influence.Three modified casein hydrolysates were prepared with suitable conditions and in the presence of phenylalanine,leucine and valine,respectively.Their IC50 values were in range of 21.03 to 25.13 μg/mL,indicating that the ACE-inhibitory activity in vitro of the modified casein hydrolysates was improved significantly by adding amino acids while the types of amino acids were not important to the activity.
  • Zeng Mao-mao, Qu Gang, Chen Jie, Huang Xiao-lin
    Food and Fermentation Industries. 2011, 37(04): 37-41. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.031
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    In order to improve the emulsifying property of peanut protein isolate by glycation reaction,the effects of grafting degree,different reducing sugar,reaction temperature and the ratio of peanut protein isolate to reducing sugar were investigated.The results demonstrated that the grafting degree of the glycation product from peanut protein isolate with glucose was better than that with maltose,which suggested that glucose activity was better than maltose;the emulsifying properties of peanut protein isolate were improved by glycation reaction with both glucose and maltose.Furthermore,glucose reaction showed better emulsion activity index of glycation,while maltose reaction showed better emulsion stability index;the emulsifying property decreased if the reaction temperature was higher than the de Glycation denaturation temperature of peanut protein isolate(60℃);the ratio of peanut protein isolate to sugar with 1∶ 2 was better than 1∶ 1 and 1∶ 3 on emulsifying property;after glycation modification,the emulsifying property of peanut protein isolate was similar to that of sodium caseinate.The work has provided information on improving plant protein emulsifying property by glycation method.
  • Ren Wei-cong, Cheng Jian-jun, Zhang Zhi-yu, Zhao Wei-hua, Jiang Lian-zhou
    Food and Fermentation Industries. 2011, 37(04): 42-47. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.023
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    The effects of enzymatic modification(EM) treatment on structural characteristics of highly denatured defatted commercial soy flakes(HDDSF) were investigated in order to analyze the relationship between its solubility and structure.Protein solubility,surface hydrophobicity(Ho),surface sulfhydryl(SSH) content,free sulfhydryl(FSH) content,total sulfhydryl(TSH) content and disulfide bond(-S-S-) content were evaluated.Protein subunits profiles for the hydrolysate were altered by the EM treatment and major changes were observed for the hydrolysate.With DH increasing,the solubility of HDDSF was increased significantly.The SSH content,FSH content and the TSH content were showed different changes,above all the-S-S-content of HDDSF was significantly increased after EM treatment at DH1 %,but was gradually decreased with further increase in DH.Analysis showed that the soluble aggregates were formed during EM treatment.Covalent interactions(i.e.disulfide bonds) was involved in the formation of soluble aggregates.The formation of soluble aggregates significantly improved the solubility of HDDSF,and the soluble aggregates were hydrolyzed by Alaclase thereafter.
  • Zhang Liang, Zhang Ben-shan
    Food and Fermentation Industries. 2011, 37(04): 48-51. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.032
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    The crosslinking sago starch was prepared via the water dispersion process with sodium trimetaphosphate as crosslinking agent.The properties of crosslinking sago starch were evaluated by SEM,FBRM,RVA and ultraviolet spectrophotometer.Comparisons were carried out with sago starch.The result showed that moderate degree crosslinking reaction took place in crosslinking sago starch.The SEM results showed crosslinking sago starch kept some properties of sago starch-whole structure,ellipsoid granule,dissected sides and pit on the dissected side was more obvious.The FBRM results showed crosslinking sago starch granule size distribution was the single-peak,the mean radius was 30.1 μm in the water,smaller than sago starch.The RVA results showed that it was harder for the crosslinking sago starch in gelatinizing than sago starch,both crosslinking sago starch paste's stable ability in high and low temperature were all better than sago starch,also it's ultimate viscosity was very high.The light transmittance of crosslinking sago starch was 5.1%,smaller than sago starch,which transparency was not very good.
  • Ma Xiao-jun, Xiong Jian
    Food and Fermentation Industries. 2011, 37(04): 52-57. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.033
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    In this paper,the light phase of the by-product in the process of wheat starch production by decanter centrifuge,was used as raw material.The physiochemical properties of starch made from it were studied and compared with other two kinds of starches(A-type,B-type) in the same production process.The results showed that the starch granules made from light liquid phase had much lower solubility and expanding capacity than starch granules of A-type and B-type starch.Besides,the starch paste had a inferior transparency,a larger sedimentation volume,a higher freeze-thaw stability and a much more easier to gelatinize;it also showed a worse resistance to the digestion enzymes,the most rapid digestion rate and the highest glycemic index in the prediction of blood sugar.
  • Zhang Jian-yong, Jiang He-yuan, Cui Hong-chun, Jiang Yong-wen
    Food and Fermentation Industries. 2011, 37(04): 58-63. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.010
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    This study is focused on the impact of oxygen on chemical oxidation(alkalinity oxidation,acidity oxidation) of tea polyphenol.The results showed that the theaflavin could be obtained by alkali oxidation or acid oxidation of tea polyphenol in three conditions: vacuum,air exposing and oxygen infusion.The more oxygen in the reaction,the more theaflavins were produced.Furthermore,the principal part of chemical oxidation were EGCG、EGC、C、EC.Therefore,oxygen was the important factor in the reaction of chemical oxidation of tea polyphenol.But this was rarely reported.In addition,the yield of alkali oxidation was more than the acid oxidation.This paper reviews the impact of oxygen on chemical oxidation in the preparation of theaflavins for the first time.It lays the foundation for in-depth study of mechanism and preparation of theaflavins formation.
  • Li Yong-qiang, Yang Shi-hua, Fu Xiao-ping, Gao Bin
    Food and Fermentation Industries. 2011, 37(04): 64-67. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.034
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    The changes of various factors that affected copigmentation and color stability of Myrica Rubra Sieb.et Zucc Anthocyanins in steeping red bayberry wine during different storage stages were investigated,including the contents of the polyphenol and anthocyanins,the maximum absorption wavelength,and the color.Also,the correlation analysis was carried out.Results showed the contents of the polyphenol and anthocyanins first increased and then decreased during different storage stages.The maximum absorption wavelength of Myrica Rubra Sieb.et Zucc Anthocyanins showed blue shift and gradually decreased.Also,the correlation analyses showed the contents of the polyphenol and anthocyanins had significant positive correlation with the maximum absorption wavelength.
  • Fu Xiao-yan, Li Hai-long, Yang Chao, Xie Bi-jun, Sun Zhi-da
    Food and Fermentation Industries. 2011, 37(04): 68-72,77. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.035
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    Oat seeds were steeped and germinated.Polyphenol compounds were extracted by 80% methanol,ethanol and acetone solvent respectively from non-germination oat,germinated seed,bud and root after 6 d's germination.Total phenolic yield,reducing power,scavenging activity to DPPHo radical and nitrite have compared.The results indicated that oat polyphenols had strong reducing power and scavenging effects to DPPHo radical and nitrite in both germinated and non-germinated seeds.The antioxidant activity of different solvents extracts was closely related to the kind and polarity of oat polyphenols.The antioxidant activity was higher in the germinated seeds.
  • Wan Li-xiu, Xiao Geng-sheng, Xu Yu-juan, Chen Wei-dong, Chen Yu-long, Wu Ji-jun, Jiang Ai-min
    Food and Fermentation Industries. 2011, 37(04): 73-77. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.011
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    The total contents and components of flavonoids in 9 different citrus varieties and their DPPH radical scavenging activities and reducing powers were studied in this paper.The results showed that there were significant differences in total contents and components of flavonoids almost among all citrus varieties(P<0.05);The content of total flavonoids in NanFeng Miju was 9.68 mg/g,which was highest among all citrus varieties,while the content of total flavonoids in FuJian Migan was 5.28mg/g,which was the lowest;The content of naringin in FuJian Migan was high,while Jiangxi Liucheng,Jiangxi Qicheng,Nanfang Miju and Jiangxi Migan have a high content of hesperidin.There was no linear correlation between the contents of total flavonoids and their DPPH radical scavenging activities and reducing powers,that is,the antioxidant activity of the variety in which the content of total flavonoids was highest wasn't always strongest.The study can offer beneficial reference for establishing fingerprint of flavonoids in different citrus varieties in south China,as well as for the comprehensive utilization of citrus peel.
  • Li Xiao-xia, Yan Ri-an, Duan Han-ying
    Food and Fermentation Industries. 2011, 37(04): 78-81. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.012
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    A convenient method for the practical synthesis of piceatannol is described.Starting from the readily available 3,4-dimethoxybenzyl alcohol,through bromation、Arbuzov rearrangement、Wittig-Horner reaction and demethylation,we obtained the piceatannol.The product was confirmed by IR,1H NMR and 13C NMR.The antioxidant activity of piceatannol was evaluated with different antioxidant tests,including reducing power,free radical scavenging and hydroxyl radical scavenging respectively in vitro.The antioxidant activities were compared with resveratrol、TBHQ、BHT and catechin.The results showed that piceatannol had strong antioxidant activity.The reducing power and free radical scavenging ability were both higher than resveratrol、TBHQ、BHT and catechin.IC50 of piceatannol on scavenging free radical and hydroxyl radical were 16.57 μg/mL and 270.00 μg/mL.
  • Zhao Wei, Li Jian-ke, Hu Qin-qin
    Food and Fermentation Industries. 2011, 37(04): 82-86. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.036
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    In this paper,three chitosans whose deacetylated degree are different were examined against nine bacteria at different conditions by oxford cup method.The results showed that three chitosans had obvious antimicrobial activities on Bacillus cereus,Bacillus typhi murium,Bacillus subtilis,candida albillus,Bacillus pyocyaneus,Escherichia coli and Staphylococcus aureus,and unconspicuous antimicrobial activities on Bacillus megaterium de Bary and Bacillus stearothermophilus Donk.Antimicrobial activities of chitosans enhanced with the solution concentration at the high concentrations.The orders of of antimicrobial activities of different deacetylated degree chitosan were chitosan whose deacetylated degree is 95.96%> chitosan whose deacetylated degree is 86.45%> chitosan whose deacetylated degree is 78.12%.Chitosans showed stronger antimicrobial activities at low pH value.Chitosans can suppress the bacteria completely when the pH was 3.0-5.0.High deacetylated degree chitosan from silkworm chrysalis can keep its antimicrobial activity steadily as preservative in hot-working foods.
  • Zhang Zhuo, Zhao Ping, Wang Ya, Guo Jian, Li Zhan-juan, Zhang Yi
    Food and Fermentation Industries. 2011, 37(04): 87-91. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.037
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    The organic selenium and inorganic selenium of selenium enriched peanuts were separated with ultrasonic,centrifuge and dialysis method.The main target for organic selenium is protein and polysaccharide.The content of selenium of the sample was determined by flame atomic absorption spectrometry.The result shows that the extraction of protein was 11.32% and the extraction of polysaccharide was 11.32%.The content of selenium in selenium enriched peanuts was 0.1653 μg/g.Selenoprotein was the major format of selenium in the peanuts,it combined up to73.39% of organic selenium,and 59.89% of the total selenium in the peanuts.The result of antioxidant analysis showed that the crude polysaccharide had longer induction time,higher DPPH free-radical scavenging activity and reducing activity than purified polysaccharide and protein extracts.
  • Jing Hong-ying
    Food and Fermentation Industries. 2011, 37(04): 92-96. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.001
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    The applications of organophosphorus hydrolase,tween,ozone and combination treatments to the organophosphorus pesticides degradation in baby cabbage were conducted.Their impact on nutrition,color and texture elements of vegetable was analyzed.The result showed that tween combined ozone and tween combined enzyme displayed visible synergistic effect.It was most effective by combination of tween plus ozone with 65%~81% degradation.Washing by tween combined enzyme can reduced four kinds of organophosphorus pesticides residue such as dichlorovos,chlorpyrifos,malathion and methyl-parathion to 65%~99%.And it also had 40% degradation in systemic insecticides such as methamidophos,acephate,omethoate.After degradation,the value of L*,a*,b* in vegetable surface were almost constant.The content of ascorbic acid in the baby cabbage maintained more than 80%.Overall,the baby cabbage kept the good sensory quality.
  • Liu Yu-peng, Chen Wan-he, Chen Liang, Fang Chen, Bai Yan-bing, Sun Zhi-hao
    Food and Fermentation Industries. 2011, 37(04): 97-101. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.024
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    Canna edulis Ker syrup was firstly used to product succinic acid by Actinobacillus succinogenes CGMCC1593.It was found that the total sugar,corn steep liquid and phosphate significantly improved the production of succinic acid.The Response Surface Methodology(RSM) based on a three-factor Box-Behnken design of experiments was used to build an analytical model and finally employed as a constraint in an obvious optimization process.The optimized parameters were total sugar of 89.66 g/L,corn steep liquid of 38.55 g/L,and phosphate of 4.46 g/L.Under those optimization conditions,it was predicted that the the highest concentation of succinic acid recached 62.92 g/L.After optimization,the succinic acid production increased by 22.7%,and the experimental data basically in line with the predicted values.
  • Wang Kun, Shen Qing-jia, Wei Xiu-yan, Zhu Ting-heng, Cui Zhi-feng
    Food and Fermentation Industries. 2011, 37(04): 102-106. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.025
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    Through a small desktop automatic fermentor bio-transformation test,the pH,dissolved oxygen and other parameters which affect the production of 2-phenylethanol(2-PE) were studied.The results showed that the initial pH5.5 of medium was suited and not need to be further controlled,and dissolved oxygen was taken different actions during different phase;batches up the sugar could promote the growth of S.cerevisiae CWY132 and greatly increase the production of 2-PE.Under the optimum culture conditions,the production of 2-PE reached 4.1 g/L,the molar conversion rate of L-phenylalanine to 2-PE rises to 79.43%.
  • Wang Shu, Guo Zhu-jie, Meng Tao, Wang Jiao
    Food and Fermentation Industries. 2011, 37(04): 107-111. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.026
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    Instead of plat-and-frame filtration,separation processes with ultrafiltration(UF) and nanofiltration(NF) were introduced to purify and concentrate the tylosin broth.After comparing several membranes with different materials and molecular weight cut-off,PES-150 and DL2540 were found to be the optimum UF and NF membranes.With the pretreatment of tylosin fermentation by using diatomite and additive 250L de-ionized water,flux of UF would increase 82%.Meanwhile,yield coefficient of tylosin was almost 97%.Purities of each component of tylosin of UF and plat-and-frame filtrate were almost same.The yield coefficient of tylosin in extraction of UF filtrate increased 20%~26%.NF concentrated the UF filtrate with concentration multiples 3.5 and flux was 41.3 L/(m2·h).The yield coefficient of tylosin of NF was 99%.The color of extract phase of concentrated solution of NF,which without emulsification,was lighter than the ones without UF-NF.
  • Gong Xin-fang, Li Ping, Liang Lei, Zhu Ming-jun
    Food and Fermentation Industries. 2011, 37(04): 112-116. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.013
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    Cassava pulp,which has high carbohydrate content,is the waste of cassava starch processing.Non-thermal hydrolysis of cassava pulp by multi-enzyme and different operation procedures were studied.The results showed that the conversion rate of cassava pulp to glucose with fed-batch hydrolysis increased from 53.6% to 72.4% compared with the batch process.The hydrolysate was able to be used for ethanol fermentation without any nutrition supplementation and ethanol concentration reached 24.9 g/L and glucose utilization rate reached 97% at 24 h,as well as ethanol yield 42%,fermentation efficiency 82% and ethanol productivity 1.04 g/(L·h).
  • Xu Da
    Food and Fermentation Industries. 2011, 37(04): 117-119. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.027
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    Investigation for effect of feed model,start feed time,feed speed on parameters of fermentation process such as concentration of L-ornithine,conversion rate of glucose,fermentation period in the fermentation broth were carried out by optimization of batch fermentation.The optimum fermentation condition was determined.In the optimum batch fermentation condition,the yield of L-ornithine was 59.35 g/L and the conversion rate was 37.09%.
  • Zhu Hui-wen, Sun Yan-na, Zhou Xiao-long, Hao Mei, Guo Zhen-bo, Shi Chao, Zhu Qi-zhong
    Food and Fermentation Industries. 2011, 37(04): 120-124. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.028
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    The fermentation conditions of an agar-degrading bacterium NBRC102603 isolated from the coastal water were optimized by using orthogonal experiment.The optimum condition for agarase production consisted of peptone 5.0g/L,yeast extract 1.25 g/L,agar 4.0g/L,1 % inoculating quantity,rate of shaking flask with 100 mL liquid in a 500 mL flask was 150 r /min.After 48h fermentation at 28℃,the enzyme activity was 58.94U/mL,which was 2.08 times higher than before optimization.After a serious of purification processes,two types of purified agarases of NBRC102603 were obtained,identified as agarase A and agarase B.Agarase A was purified 17.29-fold,with a specific activity of 870.51U/mg;while B was purified 16.65-fold,with a specific activity of 838.39U/mg.The purified enzyme A and B appeared to be homogeneous under the inspection of SDS-PAGE,and they had molecular masses about 83.6 ku and 36.8 ku.
  • Wang Yu, Wang Zhi-geng, Cheng Hua-ping, Mei Lin, Xue Xiu-heng
    Food and Fermentation Industries. 2011, 37(04): 125-130. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.038
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    Fermented grass carp inoculated with four different starter cultures(Pediococcus acidilactici,Lactobacillus-Lo3,Lactobacillus-B5407 and Lactobacillus sake) were evaluated for physicochemical properties and proteolytic changes in this work.The result showed that grass carp muscle inoculated with starter cultures resulted in a rapid pH decrease from 6.25 to 5.06~5.40,but the control group was 5.98 during the 2 days fermentation.The TBA and TVB-N values was significantly lower than the contrl group(P<0.05) and rising slowly.Moreover,a few slight changes in proteolytic and increase in free amino acids was detected during fermentation,free amino acids increased significantly and extensive hydrolysis of the sarcoplasmic proteins and myfibrillar proteins occurred during storge.The proteolysis of inoculate groups was significantly more than control group,the groups of Pediococcus acidilactici and Lactobacillus-B5407 were the most.
  • He Fang, Yang Ling-xiao, Pan Bin-jie, Li Xiang-yang, Guo Hao-nan, Weng Wen, Yang Rong-hua
    Food and Fermentation Industries. 2011, 37(04): 131-134. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.029
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    Aristichthys nobilis was used as raw material in this study and the protein hydrolysate was obtained by enzymolysis.Reducing sugar was added to the hydrolysate,then the essence of the featured meat flavor was produced by maillard thermal reaction.Thirty-seven kinds of volatile flavor compounds were identified by solid phase micro-extraction(SPEM) combined with GC-MS.The compounds such as hexanal,nonanal,furfural,dimethyl disulfide,3-methylthio propanal,1-octen-3-ol,pyrazine,2-methyl pyrazine,2,5-dimethyl pyrazine were found to have a great impact on sample odor and the other compounds might play certain coordinating role to the overall flavor.
  • Liu Huan, Wang Xin-wei, Wei Jing, Ma Zhong-su
    Food and Fermentation Industries. 2011, 37(04): 135-138. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.039
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    The microcrystalline cellulose(MCC) was prepared with acid hydrolysis from carrot residue.The effects of MCC yield on acid concentration,acid reaction time and acid reaction temperature were investigated.The optimum conditions were obtained by single factor and orthogonal tests.And the properties of MCC were analyzed.The result of orthogonal experiment indicated that the optimum conditions for preparing MCC were acid concentration(6%),acid reaction time(60min) and acid reaction temperature(80℃).The MCC yield was 33.8%
  • Liu Yi-juan, Yang Xiao-hui, Wang Fang-bing, Tang Shu-ze
    Food and Fermentation Industries. 2011, 37(04): 139-144. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.040
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    Autoclave processing parameters for preparing Mung bean resistant starch(MRS) were investigated.The influence of starch pastes concentration,autoclave time,autoclave temperature,storage time and storage temperature on yield was compared by single factor experiment.The mathematical model describing the relationship between the output of MRS and each factor was developed in order to optimize the autoclave processing parameters by Box-Behnken center combination experimental design.The optimum values of the above process conditions were obtained as: starch slurry 27.13%,autoclaving 40 min and storage at 4.77℃.Under such conditions,the yield of MRS was up to 12.63%,very close to the theoretical prediction value of 12.41% and increased by 8.59% compared with the content of 4.04% in the raw Mung bean starch.
  • Li Xin-hua, Hong Ling, Lv Wen-yan
    Food and Fermentation Industries. 2011, 37(04): 145-148. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.041
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    Instant rice was prepared with 11 kinds of soft rice and one polished round rice.By measuring and analyzing the main components of the soft rice,cooking property and rehydration property,the relationship among instant rice quality and the main components of rice,cooking property and rehydration property were discussed.The results showed that amylose content in the raw rice had a significant influence on the cooking property and rehydration property.The cooking property of raw rice also have a great impact on the quality of instant rice.Soft rice is more suitable for preparing instant rice.Among them R3 and R2 are the best raw rice for preparing the instant rice.
  • Luo Guang-hong, Yang Sheng-hui, Zu Ting-xun, Chen Tian-ren, Wang Dan-xia
    Food and Fermentation Industries. 2011, 37(04): 149-152. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.042
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    Essentially Cynomorium spirulina tablets are manufactured from the cynomorium extract and spirulina powder through direct molding production process.By using egg protein as the standard protein,the WHO / FAO amino acid reference model as assessment criteria,through the fuzzy identification method and the ratio coefficient of amino acids,Protein nutrition of cynomorium spirulina tablets are comprehensively assessed.The results are listed as follows: 1) The Cynomorium spirulina tablet contains 18 varied amino acids which occupy 42.75% of the total content;2) There is a great variety of amino acids in proteins,and the essential amino acids(EAA) account for 36.5% of the total amount of amino acids;3) Tryptophan is the first limiting amino acid,the amino acid containing sulfur is the second one,and their amino acid ratio coefficients are 0.54 and 0.72 respectively.
  • Jin Zhao, Guan Jun, Lu Jian
    Food and Fermentation Industries. 2011, 37(04): 153-158. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.043
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    The concept of proteomics and its major research technical route were introduced,from the preparation of proteome in the sample,the two-dimensional polyacrylamide gel electrohporesis,to the identification of proteins by mass spectrum coupled with database search.The application of proteomics and its techniques in beer industry were summarized,and they were mainly used to distinguish barley varieties,and reveal the relationship between proteome and qualities of malt and beer.The research direction on the proteomics of beer and its raw materials was prospected.The research strategy would play more and more important role in the study on the quality of beer and its raw materials.
  • Zhang Xiao-ping, Duan Gang
    Food and Fermentation Industries. 2011, 37(04): 159-165. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.030
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    functional oligosaccharides are paid more attention in recently years cause their adjustment microecology of intestinal flora,and improvement in healthy.This article reviewed progresses in enzyme preparation of isomalooligosaccharides,trehalose,fructooligosaccharides,galactooligosaccharides,lactosucrose and xylooligosaccharides.The main factors of effect on aim products yield,the applications of enzymes from different sources and the future of enzyme development in functional oligosaccharides production were also described.
  • Cui Ming, Yang Da-jin, Lu Jie, Wang Zhu-tian Institute for Nutrition and Food Safty, Chinese Center for Disease Control and Prevention, Beijing 000, China
    Food and Fermentation Industries. 2011, 37(04): 166-171. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.052
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    Vitamin B12 is a kind of water soluble vitamins. The amount of vitamin B12 in food holds very low level and it is hard to measure because of the complexity of animal food. Analytical techniques were reviewed in the paper such as sample hydrolyzation,solid phase extraxtion,configuration transformation,as well as the focus on the detection method of Vitamin B12 based on the study of vitamin B12 at home and abroad.
  • Zhang A-shan, Zeng Rong, Chen Jin-yin
    Food and Fermentation Industries. 2011, 37(04): 172-177. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.044
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    The coatings for fruits and vegetables are not edible due to the presence of synthetic fungicides.With people's desire for natural products that environmental and healthy benefits,edible coatings are become the priority for researcher at home and abroad.The additives trend to natural and edible as well.This review covers some recent advances on structural components and functions of edible coatings for fruits and vegetables,including polysaccharide films,protein films and lipid films,as well as the additives such as antioxidant,bactericide and other auxiliaries.
  • Ma Fei, Chen Cong-gui, Yu Xia, Shi Liu-cui, Li Yu
    Food and Fermentation Industries. 2011, 37(04): 178-184. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.045
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    Non-thermal processing technology is one of the research hotspots in food processing at the present.High pressure processing(HPP),as an important non-thermal processing technology,is highly interested by scholars both at home and abroad in meat processing.This paper comprehensively described the effects and mechanisms of HPP on endogenous enzyme,microorganism and properties of meat.Its aim is to promote the research and application of HPP in meat producing.
  • He Hui-jin, Yu Guo-wei, Ran Yong-feng
    Food and Fermentation Industries. 2011, 37(04): 185-188. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.004
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    The paper introduces the definition of environmental hormone and the relationship between hormone and environmental hormone.It also introduces the type of environmental hormone contained in animalistic food.By analyzing animal food which were polluted by environmental hormone and the effect on human being,various control measures were proposed for people more awareness of the environmental hormone,as well as reducing its harm and better controlling hormone content in animal food.
  • Zhang Yao-hai, Jiao Bi-ning, Zhao Qi-yang, Wang Chen-qiu, Zhou Zhi-qin
    Food and Fermentation Industries. 2011, 37(04): 189-193. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.005
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    The wide varieties and massive doses of pesticide residues applied in citrus production has influence on citrus safety quality in China.The current situation of citrus safety was investigated to provide basic reference in the evaluation of potential risks.All samples from six provinces or cities were determined by gas chromatography(GC) and high performance liquid chromatography(HPLC) to monitor twenty-six pesticides.Ten of twenty six pesticides residues were detected and one exceeded the MRLs.Of all the samples,0.47% exceeded the MRLs.The detectable rates of samples from six main producing areas were above 48.9%.There is a potential risk in Citrus products in China.In order to ensure the citrus safety in China,we need to strengthen pesticide residue examination,enhance disease-carrying insect monitor and preventing technical guidance,promote non-environmental damage and green citrus production technology.We also need to improve our detecting technology and catch up with international advanced analysis method.
  • Liu Xing-quan, Feng Zhen, Yao Lei, Li Bo-bin
    Food and Fermentation Industries. 2011, 37(04): 194-197. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.006
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    A new protocol to analyze tetracyclines and sulfonamides from pig muscle was developed.Six antibiotics,oxytetracycline,tetracycline,chlortetracycline,slfamonomethoxine,sulfamethazine,and sulfamerazine,were analyzed by microbial assays and HPLC.Muscle juice samples were screened with Bacillus sterothermophilus in 96-well microplate.At the same time,the muscles samples were extracted with Mcllvaine-EDTA buffer solutions and then were detected at 270nm and 360nm.The detection limits of microbial assay were 0.02~0.05μg/mL.For HPLC method,the limits of detection were 0.03~0.06 mg/kg,and the average recoveries were 80.25%~118.60%.
  • Zhang Cun-lin, Ao Zong-hua, Chui Wei-qiang, Shen Cai-hong, Tao Wen-yi, Zhang Su-yi, Wang Xiao-jun
    Food and Fermentation Industries. 2011, 37(04): 198-203. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.046
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    The volatile flavor profile of Daqu is very complex.Many factors including fermentation temperature and fermentation time have great effect on the flavor of Daqu.The volatile flavor of Daqu can be integrated with Chinese liquor to form different flavor of Chinese liquor.In order to understand the optimum time of using Daqu for Chinese liquor brewing on the basis of the volatile compounds,we studied the changes in volatile compounds of Daqu during fermentation and storage by headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrum(GC-MS).Most volatile flavor increased progressively for the first five days of fermentation,decreased gradually starting the sixth day,and stabilized after 20 days.Nitrogen-containing compounds were increased from the fifth day to the ninth day of fermentation,stabilized after 20 days.The results provide some useful information for improving the processing and quality of Daqu and Chinese liquor.
  • Liu Xing, Xu Yang, He Qing-hua
    Food and Fermentation Industries. 2011, 37(04): 204-208. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.047
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    A sensitive indirect competitive chemiluminescence enzyme immunoassay(CLEIA)for OTA was developed.The concentration of OTA causing 50% inhibition of binding enzyme marker(IC50) was 112 pg/mL and the detection limit was 2.47 pg/mL,the mean coefficients of variation of within groups and between groups were 7.03,14.7% respectively.The recoveries from rice and wheat samples spiked with 1.5~6 μg/kg of OTA varied between 66.97% and 97.96%,and the OTA antibody showed no cross-reactivity to the else common mycotoxins.OTA in 30 cereal samples were screened by the CLEIA,including 20 rice samples and 10 wheat samples.The results show good coefficient with commercial ELISA kit(R2= 0.9424).The assay was sensitive,fast and accurate,which proved to be suitable for the screening of cereal samples for the presence of OTA.
  • Wei Sheng-hua, Meng Na, Tao Yu-gui, Zheng Chang-long
    Food and Fermentation Industries. 2011, 37(04): 209-211. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.014
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    A method to determine the content of hesperidin in citrus peel by capillary electrophoresis was established.The conditions for hesperidin determination,such as buffer,buffer concentration,buffer pH value and separation voltage were investigated.The optimum conditions for hesperidin determination were: borax buffer,buffer pH of 8.0,buffer concentration of 150 mmol/L,separation voltage of 12 kV.Under the optimum conditions,detection limitation was 1.25 μg/mL,the average recovery was 99.75% with RSD of 1.98%.The method is simple,rapid,and accurate.It provides a new method for hesperidin detection in its application of functional food and medicine.
  • Zheng Ling, Li Li-hua, Li Yong
    Food and Fermentation Industries. 2011, 37(04): 212-214. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.048
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    A method for the determination of acrylamide in sugar by RRLC-/MS/MS was established.After sample extracted with ethyl acetate and concentrated,it was analyzed by RRLC-MS/MS.Determinations were performed by using electrospray ionixation(ESI+) and multi-reaction monitoring(MRM) modes.Internal standard of 13C3-acrylamide was used in the quantification.The linear range of the method was 10~200 ng/mL,the recoveries were 100.5%~108.1%,the detection limit was 10 μg/kg and the relative standard deviations(RSD)was ≤5.67%.
  • Liao Guo-zhou, Wang Gui-ying, Xu Xing-lian, Zhou Guang-hong
    Food and Fermentation Industries. 2011, 37(04): 215-220. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.007
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    The meat pieces of following animals species,beef,pork,mutton,chicken,duck and goose were pan fried at 200 ℃ for 10 min to study the occurrence of HAAs in fried meat of various animal species and the effect of precursor composition in raw meat on the formation of HAAs in pan fried meat.The composition of precursor(free amino acids,creatine and glucose) was examined in raw meat and the HAAs were detected in pan fried meat.Results showed that great differences were found between the precursor content,both between the animal species and within any species.The molar ratio of total creatine/glucose was from 0.89 up to 9.84.Ten HAAs were detected in pan fried meat.9H-pyridoindole(Norharman) and 1-methyl-9H-pyrido indole(Harman) were detected at high levels in cooked meat,the concentrations of the two compounds ranged from 10.90 ng/gup to 24.16 ng/g and from 4.64 ng/g to 14.04 ng/g respectively.2-amino-3,8-dimethyl-imidazo quinoxaline(MeIQx) was detected in amounts up to 3.55 ng/g in beef.2-amino-1-methyl-6-phenylimidazo-pyridine(PhIP) was formed easily in poultry,the content of PhIP in chicken was up to 15.26 ng/g.A significant linear correlation only existed between PhIP and the molar ratio of total creatine/glucose(P<0.05),the increased glucose contents reduced the concentrations of PhIP.
  • Liu Jing, Guan Xiao
    Food and Fermentation Industries. 2011, 37(04): 221-225. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.049
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    The pork freshness is a big safety issue on people's health.In this paper,fresh pork samples were stored in decompression storage room.The TVB-N content,total bacterial count,pH value and sensory scores of the samples were determined at different storage stage.SVM neural networks models were obtained by training the sample data with different kernel functions and cross-validation.Furthermore,the test data were used to predict the freshness of pork sample by SVM neural network.The experiment results suggested that the SVM neural networks obtained higher correct classification rate of pork freshness with the right kernel function and cross-validation according to the sample performance.
  • Chu Yi-ke, Lei Qiao, OU Jie
    Food and Fermentation Industries. 2011, 37(04): 226-232. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.050
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    The effect of different gas concentration in modified atmosphere packaging on the beef preservation was studied.Fresh beef were stored at the different level of concentration(O2 and CO2 within 0~100% by evenly distributed).During the storage at 4 ± 1 ℃,the gas concentration in packaging,total number colonies of beef,PH value,TVB-N values,drip loss rate and color were detected and analyzed every two days.The relationship of O2,CO2 concentration,time of storage and the total colonies was created by multiple regression analysis.The results demonstrated that it was not effective using high concentration of oxygen or carbon dioxide on beef preservation,but the combination of MAP(45%O2 / 30%CO2 / 25%N2)was the best to prolong the shelf-life of the product.
  • Kong Wei-bao, Li Yang, Bai Wan-ming, Xu Xiao-hui, Zhang Ji
    Food and Fermentation Industries. 2011, 37(04): 233-237. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.015
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    The microwave assisted extraction(MAE) conditions including extraction methods,solvent types and concentrations,ratio of solid to liquid,microwave power,and controlling time of polyphenol from olive processing pomace were investigated.The results indicated that the polyphenol content extracted under MAE was higher than 18%-38% compared with the conventional solvent extraction method,and the best solvent was ethanol.The optimized MAE parameters using orthogonal experimental design based on the single factor experiments were∶ ratio of solid to liquid 1∶ 20(g∶ mL),microwave power 300 W,extraction time 3 min,extraction solvent 60 % ethanol.Verification of the optimization showed that the polyphenol content of 1.02 % was obtained under the optimal conditions.
  • Tian Hong-yun, Wang Hong-xin, Er Chao-juan
    Food and Fermentation Industries. 2011, 37(04): 238-242. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.051
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    Different pre-treatment methods on the extraction of sodium alginate were studied and Glutaraldehyde was used as the optimal solution instead of formaldehyde.The results showed that 2%(v/v) glutaraldehyde was superior to formaldehyde as treatment solution.The optimum conditions of extraction were obtained as follows: ultrasonic power 50w,microwave power 500w,extraction for 60s,solid to liquid ratio of 1∶ 20,extraction 2 times.Compared with other extraction methods,the ultrasonic-microwave synergistic extraction was a better method for sodium alginate extraction with less time and higher extraction rate.This is a better method for extracting sodium alginate.
  • Nan Jiang, Wang Xing, Huang Wei-min, Mu Xiao-yan, Ji Xiao-hun
    Food and Fermentation Industries. 2011, 37(04): 243-246. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.04.016
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    This paper uses 95% ethanol for Flower of Indian Dendranthema yellow pigment ultrasonic extraction,in different ultrasonic frequency,extraction temperature and the ratio of material to water,extracting time etc condition of the extraction technology of yellow pigment had studied,and of pigment in different temperature,light,pH,oxidant,reductant,food additives and some metal ion of conditions of stability for research.The results show that the pigment best extraction process for: ultrasonic frequency 45 kHz,extraction temperature for 60℃,ratio of material to water 1:50,extracting time for 50 min.The yellow pigment stability is poor in light,acidic,reductant,sodium benzoate.In heat,alkaline,oxidant,Vc,citric acid,glucose solution stability is high.Its stability to most metal ion is high,but K+,Fe3+and Al3+ can reduce its colour.