25 November 2013, Volume 39 Issue 11
    

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    Food and Fermentation Industries
  • LIN Dan, LIN Feng, LU Lu, MA Tao, ZHANG Hai-xin, GUO Rei-zeng, CAI Mu-yi
    Food and Fermentation Industries. 2013, 39(11): 1-5. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.017
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    The residual antigenicity of hydrolyzed proteins was estimated by indirect competitive ELISA,which indirectly reflected the reduction in sensitization of casein proteins. Commercial casein was hydrolyzed with 7 common proteases in their optimal condition,and the effect of enzymatic hydrolysis on the antigenicity was investigated. Furthermore,the trend of the antigenicity of casein hydrolysates along with the molecular weight change was discussed,as well as the antigenicity of extensive hydrolysis casein and partial hydrolysis casein. Results showed that different proteases had different effects on casein protein allergens and enzyme specificity determined the residual antigenicity of the casein proteins. Neutrase was observed to be the most effective protease. The inhibition rate of its hydrolysate against anti-casein was 20. 91%. In addition,the residual antigenicity is proportional to the molecular weight of the hydrolysates. The inhibition rate against anti-casein was only 6. 61% when the molecular weight of hydrolyzed casein was below 3000 Dalton. Owing to the different degree of hydrolysis and molecular weight distribution,extensive and partial hydrolysis casein had different antigen inhibition.
  • SHI Han, CHANG Zong-ming, YIN Hua, DONG Jian-jun, LIU Chun-feng, LI Qi
    Food and Fermentation Industries. 2013, 39(11): 6-11. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.018
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    NMR technology was used to detect the hydrogen bond chemical shifts of global system and the major flavor substances to investigate the hydrogen bond system variation of the dilution beer after high gravity brewing in this study. During the dilution process,the hydrogen bond intensity of beer reduced with the dilution ratio increased,which had adverse effects on beer taste and flavor. The NMR technique with suppression of water and ethanol resonances was introduced to detect 6 kinds of organic acids,5 kinds of high alcohol and esters. In the final beer samples,the hydrogen bond building abilities of n-propyl alcohol,isoamylol,isobutanol and citric acid were worse. In contrast,the chemical compounds of pyruvic acid,acetic acid,ethyl acetate and isoamyl acetate could form hydrogen bonds with other compounds more easily. As the increasing of the dilution ratio,the hydrogen bond systems of succinic acid and acetic acid were more easily destroyed. And the hydrogen bond systems of isoamylol,isobutanol and npropyl alcohol were more stable. This study would provide a theoretical support for the further study about the comparison of different dilution technologies.
  • ZHENG Hong-chen, SUN Ming-zhe, PEI Hai-sheng, MENG Ling-cai, ZENG Wen-hui, ZHANG Jing-sheng, LIU Yi-han, LU Fu-ping, SUN Jun-she
    Food and Fermentation Industries. 2013, 39(11): 12-17. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.019
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    The biomass degradation strains in cow dung were enrichment cultured using corncob powder as substrates. And then the metagenome DNA of the biomass degradation strains were extracted and purified. Various DNA segments encoding partial of xylanases,which were about 200bp,were obtained through degenerate primer and the metagenome DNA model. In the PCR segments,the most abundant DNA sequence with the highest similarity with thermostable xylanases was used to amplify the whole gene sequence by mTAIL-PCR. The new gene( xynHAD4) was1 059bp encoding 352 amino acids. The new xylanase( XynHAD4) was belonged to Family GH11 of xylanases and showed the highest similarity by 93% with the thermostable xylanase 229B from Dictyoglomus thermophilum. The new gene was cloned into the expression vector pET-22b and expressed in E. coli BL21( DE3). The recombinant xylanase was purified by Ni2 +-NTA affinity chromatography. The molecular weight of the purified XynHAD4 was estimated to be 36kDa by SDS-PAGE. It revealed optimal activity at 80° C and pH 6. 0 and remained high activity over a large range of pH( 4. 0 ~ 10. 0). It remained at least 82% residual activity at pH 4. 0 for 1 h. Therefore,the thermostable xylanase( XynHAD4) with high stability at acidic condition is a promising candidate for food and feed industry.
  • XIA Yu, WANG Yan, WANG Zhou-ping
    Food and Fermentation Industries. 2013, 39(11): 18-22. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.020
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    The Gram-negative bacterium Vibrio parahaemolyticus is a common pathogenic bacteria in aquatic products. Flagellin A,which is a specific protein in this strain,plays an important role during infection and induction of the host immune response. The polyclonal antibody against FlaA protein can be used as a probe in V. parahaemolyticus fast detection. In this study,the flaA gene from V. parahaemolyticus was amplified and the recombinant plasmid pET28a-flaA was constructed for production of FlaA. The FlaA was then expressed recombinantly with induction by isopropyl β-D-1-thiogalactopyranoside( IPTG). The soluble FlaA protein was purified by Ni-NTA affinity chromatography and the polyclonal antibody against FlaA was prepared by immunning rabbit. The final concentration of FlaA antibody was 24. 32 mg / mL with the titer of 1∶ 125,000. The ELISA estimation result showed that the FlaA polyclonal antibody had a sensibility of 1. 0 × 104CFU / mL. The FlaA polyclonal antibody showed no cross-reaction with 5 other kinds of pathogenic bacteria.
  • YUE Yan, WANG Jin-peng, ZHOU Xing, BAI Yu-xiang, WANG Ya-ming, JIN Zheng-yu
    Food and Fermentation Industries. 2013, 39(11): 23-28. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.021
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    There are lots of fine features on brown shade,such as friendly environment,corrosion resistance,recyclable usage,etc.. It is commonly used as matrices of seed-adhering in aquaculture. This research is the first time to immobilize cells on brown shade. The effect on cyclodextrin glycosyltransferase of the amount of inoculum,immobilization time,and the number of the brown shade was studied in this article. It was found that the immobilized bacterial cells could get higher levels of enzyme production as 5519. 05U / mL under the condition of inoculation of 3%,immobilization time of 1 day,the number of brown shade of 2 pieces. Compared to existed reports on matrices of loofa sponge,loofa sponge-sodium alginate,brown shade-sodium alginate,brown shade has a characteristic with low cost,simple operation,and good operational stability,etc. In the first seven cycles,the activity of the last cycle could be attained as 83. 5% of the first one,thus making the process potentially suitable for industrial scale-up.
  • ZOU Hui, LIU Xiao-ying, CHEN Yi-lun, WEI Ran, MA Li-da
    Food and Fermentation Industries. 2013, 39(11): 29-32. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.022
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    A procedure was developed to determine organic acid species and concentrations,nitrite concentration,pH value of marinade,and the degradation rate of organic acids by HPLC and spectrophotometry,to study the effect of organic acids on the concentration of nitrite during pickle fermentation. The results indicated that oxalic acid,tartaric acid,malic acid,lactic acid,citric acid,succinic acid and propionic acids existed in the fermented pickle,wherein the content of tartaric acid and lactic acid were higher than others. The concentrations of oxalic acid and succinic acid firstly increased and decreased with the lengthening of time,however,the concentrations of citric acid,tartaric acid,propionic acids and lactic acid continuously decreased during fermentation. The order of scavenging ability from high to low is oxalic acid,malic acid,tartaric acid,citric acid,succinic acid,propionic acids and lactic acid.Among all these organic acids,tartaric acid and lactic acid were the most important ones that could affect the concentrations of nitrite efficiently.
  • JING Wei-xin, MA Xiu-ping, WANG Lan, HAN Jian-shu, DU Xiao-wei
    Food and Fermentation Industries. 2013, 39(11): 33-38. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.023
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    Metal elements in Chinese liquor have significant influence on both liquor quality and human health,and they are also the core elements of micelle formation. The new produced Fen Liquor and the Fen Liquor stored in red pottery vats of Fenjiu group for 1,2,3 and 5 years were selected as experimental materials. Flame atomic absorption spectrometry was used to measure the changes of content of twelve metal elements( Fe,Cu,Zn,Mn,Cd,Cr,Pb,Ni,K,Mg,Na and Ca) which play important effects on liquor quality and human health during the aging process of Fenjiu being stored naturally twice a year with an interval of half a year. As a result,the content of metal elements which were good to liquor quality had a rapid increase rate when the storage period of Fenjiu was 2 ~ 3 years.Conversely,the content of metal elements which were bad to liquor quality had a slow increase rate,and even the increase rate was zero. Thus,all kinds of chemical reactions react actively during this period which was the key period of the formation of micelle in Fen Liquor. Therefore,accelerated aging of Fen Liquor at this period would reduce the aging time of high-quality Fen Liquor. This experiment provides theoretical foundation and scientific value for the right storage of Fen Liquor.
  • LIU Xin-yu, WANG Yi-fan, WANG Ming-dao, CHEN Hong-ge
    Food and Fermentation Industries. 2013, 39(11): 39-43. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.016
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    Enhancement of Aspergillus niger spore germination and xylanase production induced by heat-shock treatment was studied. The results showed that heat shock treatments at 42 ℃ for 4h,following continuing culture at29 ℃,caused an improvement of spore germination and hyphae growth. Mycelial dry weight( MDW) after heat-shock treatment were higher,especially 38. 5% higher at 24h,than that of constant temperature fermentation during the fermentation process. The maximum biomass by heat-shock treatment was obtained at 72h,12h ahead than that of the control. The total xylanase yield and the yield per unit MDW increased respectively by 46. 2% and 23. 5 at 86h compared with the control. Heat-shock treatment had little effect on the ratio of intracellular xylanase activity to the total activity,and no effect on types of xylanase.
  • GUO Jian-hua, GUO Hong-wen, ZOU Dong-hui, LIU Xian-lan, JIA Shi-ru
    Food and Fermentation Industries. 2013, 39(11): 44-49. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.024
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    Using liquor fermented grains as study object,the enzyme activities of amylase,glucoamylase,protease,cellulase,pectinase and lipase,and the content of esters including total esters,ethyl acetate,ethyl butyrate,ethyl caproate and ethyl lactate were detected during fermentation of liquor fermented grains. The correlation between average enzyme activities and esters production was studied by correlation analysis and principal component analysis.The result of correlation analysis showed that different enzymes had different correlation coefficient with esters production. Two principal components of 6 kinds of enzymes were obtained through principal component analysis,which represented two actions of enzymes. Based on the correlation between principal components and esters production,the effects of enzymes on the esters production were studied.
  • GUO Mei-juan, CHAI Chun-xiang, LU Xiao-xiang, LI Li-jie, REN Rui-juan
    Food and Fermentation Industries. 2013, 39(11): 50-57. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.025
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    Combined with the sensory evaluation and TVBN,the electronic nose was used to detect the Penaeus vanmamei under 5℃,and established the freshness of Penaeus vanmamei discriminant model based on the electronic nose technology. The results showed that the data normalization method is determined by the model discriminate accuracy. In principal components analysis,the first three principal components accounted for 86. 974% of total variation,which can effectively used by fisher linear discriminant analysis. Principal component analysis-fisher linear discriminant model can determine the freshness of Penaeus vanmamei with high discriminant accuracy and stability.
  • WEI Ben-xi, ZHANG Xiao-hong, GUAN Xiao-yu, JIN Zheng-yu, TIAN Yao-qi
    Food and Fermentation Industries. 2013, 39(11): 58-61. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.026
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    The synthetic conditions of octenyl succinic anhydrid( OSA) modified white dextrin ester and its emulsifying properties were investigated. The results showed that white dextrin was prepared by adding 0. 25% hydrochloric acid into cassava starch and drying at 105 ℃ before degradation at 130 ℃ for 2 hours. OSA white dextrin ester,with degree of substitution( DS) 0. 0517,could be formed under the following conditions: 14. 5% OSA,temperature 45 ℃,pH 8. 5,5 hours reaction. Infrared data showed that aliphatic absorption peak appeared at 1 640 cm- 1and 3 010 cm- 1,and carbonyl absorption peak appeared at 1 724 cm- 1. This demonstrated the formation of OSA was modified by white dextrin ester. Reaction time was controlled for 1 hour and 3 hours,two OSA white dextrin esters with DS 0. 0105 and 0. 0324 were obtained. The results also indicated that OSA modified white dextrin esters were soluble in cold water and the emulsion stability were increased with DS values,this was due to the increase number of hydrophobic groups on white dextrin molecules. After one month storage,D50of the emulsion solution did not changed much.
  • XU Yan, ZHOU Xing, JIN Zheng-yu
    Food and Fermentation Industries. 2013, 39(11): 62-67. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.027
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    Corn starch,cassava starch and amylomaize were utilized to produce cycloamylose in this study. These three substrates were debranched by isoamylase first. Then they were treated with 4-α-glucanotransferase to produce cycloamylose. The results indicated that after debranching,the maximum conversion yield of cycloamylose from corn starch increased from 20. 3% to 33. 6%( 1. 7 folds); the maximum conversion yield of cycloamylose from cassava starch increased from 16. 82% to 32. 4%( 1. 9 folds); the maximum conversion yield of cycloamylose from amylomaize increased from 24. 53% to 44. 07%( 1. 8 folds). Therefore,it was an efficient method to produce cycloamylose by combined treatment of isoamylase and 4-α-glucanotransferase. The study also showed the method has a great potential in the industrial scale.
  • WANG Yan-li, LIU Ling, SUN Hui, ZHOU Ming, LI Guo-ming, JIANG Zhong-jie, WU Na
    Food and Fermentation Industries. 2013, 39(11): 68-72. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.028
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    Three natural crude extracts of β-glucan from hulless barley,oat and yeast were used as the study objects and the synthetic polydextrose was used as the control. We conduct seven experiments on functional property in vitro,including the adsorption of oil cholesterol cholate and glucose,the inhibition of pancrelipase and amylopsin,and the cation exchange. The result shows,one gram of crude extract of β-glucan from hulless barley can adsorb6. 28g corn oil,20. 49mg cholesterol,18. 91mmol glucose,and the capacity of inhibiting pancrelipase and amylopsin is 28. 1% and 92. 9%,respectively. The extracts from hulless barley has comprehensive advantages on lowering blood pressure and adjusting blood glucose and is the best among four samples. The crude extracts of β-glucan from oat and yeast have roughly the equal adsorption of cholate,and their adsorption capacity is significantly higher than the crude extract of β-glucan from hulless barley. The cation exchange capacity of crude extract of β-glucan from yeast is the highest of four samples. The polydextrose also has the seven functional properties in vitro,but it doesn't show any competitive advantages.
  • CAO Xue-hui, JI Shu-juan
    Food and Fermentation Industries. 2013, 39(11): 73-76. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.012
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    The migration rates of bisphenol A from PC in the distilled water,tap water and mineral water were determined under microwave heating and constant temperature heating by high performance liquid chromatograph fluorescence detector The results showed that the migration rates of bisphenol A increased with the increasing of heating time under both heating methods. Among three different types of water,the migration rate of bisphenol A in the distilled water was the lowest. The equilibrium time of the migration by the microwave heating was nearly 12 times shorter than that by constant temperature heating. This indicated that the migration rates of harmful substances in the plastic were accelerated under the microwave heating process. As a result,the migration test time was saved and the cost was reduced. There was no obvious difference in maximum migration rates of bisphenol A in the distilled water and tap water between two heating methods( P > 0. 05). The maximum migration rate of bisphenol A in the mineral water by the microwave heating was higher than that by the constant temperature heating( P < 0. 01). Therefore,when the food was heated by the microwave heating,the heating time should be paid more attention due the food properties in order to minimize the migration of bisphenol A from PC to the food.
  • HUANG Xiao-jie, ZHANG Qiao, SHI Guo-Ying, GUO Yan-ling
    Food and Fermentation Industries. 2013, 39(11): 77-80. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.029
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    A kinetic model was proposed for evaluating the degradation of POD and Vc in strawberry during blanching process. Strawberries was blanched at 75,80,85,90,95 ℃,respectively. POD and Vc degradation was fitted to first-order reaction model with an activation energy of 74. 05 kJ / mol and 54. 68 kJ / mol respectively. The kinetic model of POD and Vc degradation was validated with a relative error of 1. 53% and 2. 9% respectively in comparison with the actual values.
  • ZHAO Jing-long, HAN Xing-lin, YANG Hai-cun, YAN Yin-zhuo, HAO Jian-qin, DU Xiao-wei, ZHANG Wu-jiu
    Food and Fermentation Industries. 2013, 39(11): 81-84. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.030
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    Typical Fen-flavor uses ground-pot as the fermentation container. Studies show that ground-pot in the fermentation processes not only offers the place for fermentation,but has roles of leading warm and transmitting oxygen. In the same ground-pot,the temperature of center grains was about 6 ~ 7℃ higher than the grains close to ground-pot wall. During the 13-hour monitor,the oxygen concentration in the ground-pot raised from 0 to 500 μg / L or more,which might affect the propagation and distribution of microorganisms in the fermented grains,and ultimately affect the quality of liquor product. Microbiological analysis of fermented grains at different points in the ground-pot was performed using high-throughput sequencing. The results showed that some anaerobic and facultative anaerobic bacteria,such as Lactobacillaceae and Streptococcaceae,etc.,were dominated in the grains at the center of the ground-pot,while some aerobic bacteria such as Bacillaceae were majority in the grains close to ground-pot wall.
  • XUE Yu-qing, SHAN Yi, MAN Chao-xin, LIU Ying, Yang Shi-qin, GUO Ying, LANG You, YAN Tian-wen, ZHANG Ying-hua, JIANG Yu-jun
    Food and Fermentation Industries. 2013, 39(11): 85-90. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.031
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    The strain isolated from Chinese traditional fermentative yogurt with the ability of production Gammaaminobutyric acid( GABA) was combined with the traditional starter to produce GABA-enriched yoghurt. And the content of GABA in yogurt was detected. Strain was investigated as target probiotic lactobacillus,identified through the sequence analysis of 16S rDNA gene. Fermentation temperature and inoculation quantity were optimized so as to improve characters of yogurt. Then rapid analysis of GABA in yogurt sample was conducted using high performance liquid chromatography( HPLC). Screened strain with the ability of production GABA was Lactobacillus plantarum.The characters of yogurt was the best when the conditions were as follows: temperature was 43 ℃,inoculation amount was 2%,Lactobacillus plantarum,Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus ratio was0. 5∶ 0. 5∶ 1. 5. The content of GABA in yogurt was 151. 51 mg /100g. The strain and the traditional starter were combined to produce yoghurt,which should be helpful for the future development of novel functional dairy products.
  • CHENG Xin, DONG Ying, SU Ping, LI Xin, LIU Chong-wan
    Food and Fermentation Industries. 2013, 39(11): 91-96. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.032
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    Jerusalem artichoke was chosen as the main raw material for the cultivation of Lactobacillus plantarum CX-15. The extraction method of Jerusalem artichoke and optimal ingredient in extractive juice were evaluated through single factor and orthogonal experiment. The result showed that the perfect culture medium composition was Jerusalem artichoke extracted via hot water extraction method with the ratio of solid to liquid 1∶ 10. The extractive juice as basic medium was added with glucose 10 g / L,phytone peptone 40 g / L,MgSO40. 2 g / L,MnSO40. 3 g / L. The viable counts of Lactobacillus plantarum cx-15 reached( 2. 8 ~ 3. 0) × 109CFU / mL after incubated in the optimum medium for 20hours at 34℃,which was 1 times higher than that in the original medium. Compared with MRS medium,the viable counts of Lactobacillus plantarum CX-15 in the two kinds of mediums were at the same level. Using Jerusalem artichoke dry powder as main raw material for lactic acid bacteria fermentation resulted in decreasing the production cost.
  • ZHANG Jian, ZHANG Wen-xue, YANG Jian, YOU Ling, Kenji Kida, ZHANG Chao
    Food and Fermentation Industries. 2013, 39(11): 97-103. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.013
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    This study supplied a reference on pretreatments of lignocellulosic materials for producing ethanol. Using rice straw or distillers' grains as feed stock,the pretreatment methods of diluted butanone solution,liquid ammonia,steam explosions,and the concentrated sulfuric acid hydrolysis were compared,and the detoxification methods of water washing and drying were discussed. The highest ethanol yields of the various pretreatment methods could appear,when the detoxification methods of drying,no detoxification,recovery of water washing,and neutralization followed the diluted butanone solution,liquid ammonia,steam explosions,and the concentrated sulfuric acid hydrolysis,respectively. Among them,using the diluted butanone solution explosion,the total sugar yields of distillers' grains and rice straw were 86% and 88% after enzymatic hydrolysis,and the highest ethanol yields were 25. 2 g /100g distillers' grains dry matter and 26. 3 g /100g rice straw dry matter,respectively. The diluted butanone solution explosion had higher ethanol yield than that of the liquid ammonia or steam explosions,but lower than that of the concentrated sulfuric acid hydrolysis. The study further cleared a novel pretreatment method of diluted solution explosions through comparisons,and offered a reference on choice of pretreatment methods for conversion of biomass energy.
  • GUO Li-yun, LIANG Yun, HOU Hong-xia, LIN Zhi-ping
    Food and Fermentation Industries. 2013, 39(11): 104-108. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.033
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    In this paper,we focused on the stability and security of Neutral Electrolyzed Oxidizing Water( NEOW),which is a new kind of bactericide,and evaluated theapplication performance. By choosing acetic acid peroxide,chlorine dioxide and hydrogen peroxide as references,we analyzed the influence of NEOW on metal corrosion and test its bactericidal performance. The experiments proved that NEOW had good stability under the sealed and dark condition. If the concentration of NEOW was 0. 5% ~ 5%,there was no significant influence on beer aging,while no adverse effects on beer flavor were found. NEOW with the concentration lower than 5% barely corrodes copper,aluminum,stainless steel 304,stainless steel 316 and tank steel coating T541. When the concentration was 1. 5%,NEOW could effectively sterilize single bacterium or mixed microorganisms in 2 ×( 106~ 107) CFU/mL.
  • SHAO Chun-lin, MENG Xian-jun, BI Jin-feng, LI Bin, CHEN Qin-qin, LIU Xuan
    Food and Fermentation Industries. 2013, 39(11): 109-113. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.034
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    The effects of five drying methods,including hot air drying,vacuum freeze drying,short- and medium-wave infrared radiation drying,hot air and microwave vacuum combined drying and explosion puffing drying on the physical properties and nutrients of blueberry were investigated. The results showed that hot air and microwave vacuum combined drying led to the largest rehydration ratio followed by explosion puffing drying,vacuum freeze drying,hot air drying and short- and medium-wave infrared radiation drying. Hot air drying led to the largest hardness followed by short- and medium-wave infrared radiation drying,explosion puffing drying,hot air and microwave vacuum combined drying and vacuum freeze drying. The change of color was not significant among different drying methods.After these five methods' treatments,all the blueberries showed nutrients lost. Among them,vacuum freeze dried blueberry kept the highest nutrients.
  • XIE Guo-fang, WANG Rui, MA Li-zhi, WANG Jin-hua
    Food and Fermentation Industries. 2013, 39(11): 114-117. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.035
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    To solve the problem of nutrition and color loss of blueberry beverage during processing and storage,the effects of different color fixative and concentrations,including polyphenols,ascorbic acid and L-lysine,as well as the sterilization conditions and light on anthocyanins,transmittance and color of blueberry juice were investigated.The results showed that adding 0. 1% ascorbic acid,sterilized for 110 ℃,15s and stored in dark can effectively delay the degradation of anthocyanins,increased transmittance and the color change.
  • ZHANG Gao-bo, LI Ju-xiu, LAI Hang-xian, PENG Zhi-chao, HE Ya-jun, WEI Wei, CENG Fang
    Food and Fermentation Industries. 2013, 39(11): 118-123. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.001
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    In this experiment,the strains of solid state fermentation,which would affect the proteinase activity,cellulase activity and total phenolic content of apple pomace fermented feed,was studied to provide the scientific basis for the production of apple pomace active protein feed. Solid state fermentation medium without inoculation was used as control. The effects of single-strain fermentation and mixed-strains fermentation of apple pomace on proteinase activity,cellulose activity and total phenolic content were analyzed by colorimetric spectroscopy. The results showed that,the combination of Aspergillus niger HF3 and Candida utilis HJ1 is the optimal strain combination. When inoculated by Aspergillus niger HF3 and Candida utilis at the ratio of 1∶ 1,the proteinase activity,cellulase activity and total phenolic content reached( 742. 40 ± 56. 77) U / g,( 64. 31 ± 3. 19) U / g and( 5. 89 ± 0. 47) g / kg,which were increased by 207. 32%,947. 45%,and 86. 00%,respectively,compared with blank samples. The proteinase activity,cellulase activity and total phenolic content of apple pomace fermented feed had been obviously improved by mixed-strains fermentated treatment( P < 0. 01).
  • WANG Han-bin, WANG De-liang, LIN Zhi-ping, GU Fang-hong, GUO Gang-gang, ZHANG Jing
    Food and Fermentation Industries. 2013, 39(11): 124-128. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.036
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    As one of the redox enzymes,some aging aldehydes are produced by lipoxygenase in the oxidation reaction,which may affect the flavor stability of beer. Herein,the original measurement of lipoxygenase was optimized and 27 different kinds of barley were researched. The result showed that the optimal reaction temperature was 25℃and the pH of optimal buffer solution in reaction system was 8. 0. The addition of extracted crude enzyme was 50μL and the concentration of substrates was 5mmol / L. Besides,the repeatability and reproducibility were respectively less than 5% and 5. 26%. The significant difference of lipoxygenase was found in the different fields,years and genetic types of barley.
  • LIU Ying, LIU Xian-ru, DOU Bo-xin, HAN Chun-ran, ZHANG Shuai
    Food and Fermentation Industries. 2013, 39(11): 129-133. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.037
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    The pretreatment of raw materials using composite bacteria liquid fermentation to prepare ACE inhibitory peptides were studied to increase the productivity and ACE inhibitory activity of ACE inhibitory peptides. Rice bran raw materials were pretreated through the extrusion and the addition of starch. The compound strains inoculation ratio of Bacillus subtilis 1389 and Aspergillus niger AS3. 350 was 2∶ 1,inoculum was 10. 0%,fermentation temperature was 30℃,the speed was 200r / min. The pH value,amino acid nitrogen,protease activity,reducing sugar content,peptide conversion rate and ACE inhibitory activity were used as evaluation indexes during fermentation process.The results showed that the best raw material pretreatment was obtained using the extruding method. The processing conditions were as follows: moisture of rice bran was 15. 0%,extruding temperature was 140℃ and screw speed was140r / min. Under this condition,the highest conversion rate was 38. 86% and the highest activity of ACE inhibitory peptides was 64. 48%. All indexes were better than those obtained through the addition of starch pretreatment.
  • ZHANG Ya-ning, WANG Xiao-rong, LUO Ja-li, YANG-Jian, ZHANG Fu-sheng
    Food and Fermentation Industries. 2013, 39(11): 134-141. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.038
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    As raw materials in green jujube,the conditions such as SO2concentration,added yeast amount and fermentation temperature were investigated to understand their effects on fermentation. Single factor experiments and Box-Behnken matrix design were used to establish a quadratic regression model and response surface analysis was carried out for optimization purpose. The optimum fermentation conditions were determined as follows: fermentation temperature 20. 56℃,active dry yeast 0. 11%,SO2concentration 81. 51mg / L. The aroma components of Strawberry wine were extracted by solid-phase microextraction( HS-SPME) and identified by gas chromatography-mass spectrometry( GC-MS). Seventy-eight aroma components were identified from Green jujube wine,accounting for 99. 86% of the total peak area. The main aroma compounds were Isoamyl alcohol,Octanoate,Ethyl decanoate and Decanoate.
  • WANG Wei-jun, TONG Qun-yi
    Food and Fermentation Industries. 2013, 39(11): 142-146. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.039
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    In order to improve elasticity of quick-frozen lean pork meatballs,polysaccharide gel formulas which affected elasticity of quick-frozen lean pork meatballs were optimized by Plackett-Burman design experiment,the steepest ascent experiment and Box-Benhnken response surface design. First,two level factorial design of Plackett-Burman was used to evaluate the influence of eight related factors. The result showed that three factors played the important roles in the elasticity of the meatballs,including acetylated distarch phosphate( ADSP),sodium alginate( SA)and gellan gum( GG). Second,the path of steepest ascent was used to approach the optimal region of response surface. Third,further optimization was made by using response surface analysis. The results showed that the optimum formula was acetylated distarch phosphate 30. 05%,sodium alginate 0. 74% and gellan gum 0. 22%. Under the optimized conditions,the elasticity of quick-frozen lean pork meatballs was 0. 885.
  • CHEN Jun, ZHAO Li, ZHU Hong-bo
    Food and Fermentation Industries. 2013, 39(11): 147-152. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.040
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    The single-factor experiments and response surface methodology experiments were used to optimize KCl extraction processing of oil from grass carp viscera and oil's fatty acid composition and oxidation stability were analyzed. Experimental results showed that optimal processing of oil for grass carp viscera was : pH 8. 4,hydrolysis temperature 61. 28 ℃,hydrolysis time 41. 6 min,KCl content 4. 29%,liquid to solid ratio 1 ∶ 1,salting-out time 10min. By gradual regression fitting,the optimal predictive model was: Extraction rate( %) =- 1374. 0 + 102. 780A +11. 111B + 28. 912C + 26. 190D- 7. 0055A2- 0. 0715B2- 0. 3022C2- 10. 259D2+ 3. 4950AD- 0. 0862BC +0. 2895BD + 0. 3530CD. Use the above model,the predicted value was 55. 95%,and actual value was 55. 84%. By fatty acid analysis of refining fish oil,the results were: 13 kinds of fatty acid were determined,particularly palmitic acid,oleic acid and linoleic acid. The unsaturated fatty acids was at 74. 32% of the total fatty acids,saturated fatty acids was 25. 68%,essential fatty acids was at 24. 14%,ω-3 fatty acids( EPA DHA) was to 2. 94% of polyunsaturated fatty acids,and cis-fatty acids was to 99. 98% of unsaturated fatty acid. This indicated the fish oil had good nutrition value. Oxidation stability studies showed that oxidation induction time of fish oil was 0. 18h. This study provided a theoretical basis of fish oil extraction and storage.
  • WANG Zhong-he, WANG Jun, CHEN Rui-ying
    Food and Fermentation Industries. 2013, 39(11): 153-158. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.041
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    In this paper,peanut kernels were firstly roasted at 180 ℃ for 20 min,then grounded and defatted or further hydrolyzed with alcalase to compare the solubility,in vitro digestibility,emulsifying properties and antioxidant properties of peanut protein. Results showed that roasted treatment reduced solubility,emulsifying activity,while increased digestibility,emulsifying stability,hydroxyl radical-scavenging ability,and Fe2 +-chelating ability. Enzymatic hydrolysis with alcalase significantly( P < 0. 05) improved the solubility,emulsifying stability,hydroxyl radical-scavenging activity and Fe2 +-chelating ability. Furthermore,hydrolysates from raw and roasted peanut flour hydrolyzed respectively for 8 h and 6 h were characterised by the highest hydroxyl radical-scavenging activity. Thus,these results revealed that roasting treatment and enzymatic hydrolysis affected functional properties and antioxidant activity of peanut protein,and put in evidence for developing the defatted peanut meal,a low value by-product of peanut oil production.
  • SHANGGUAN Duan-lin, WU Su-rui, ZHAO Tian-rui, FAN Jian, GAO Guan-shi, NIE Yan-ling
    Food and Fermentation Industries. 2013, 39(11): 159-162. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.042
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    The effects of different concentration of NAA on biomass and mycelia polysaccharide content and the antioxidant activity of mycelia polysaccharide of Morchella angusticeps Peck were studied in fermentation medium. The results showed that appropriate concentration of NAA could increase the biomass and mycelia polysaccharide content.The treatment of fermentation medium with 2. 0μg / mL of NAA could significantly increase the hyphae dry weight and mycelia polysaccharide content per gram,wherein the maximum respectively was 9. 873g / L and 429. 5mg,respectively increased 34. 89% and 15. 68% comparing to no NAA. Appropriate concentration of NAA could also improve the scavenging action of mycelia polysaccharide to DPPH,while it decreased the scavenging action of mycelia polysaccharide to hydroxyl radical.
  • CHENG Ni, DU Wen-xi, FENG Fan, CAO Wei
    Food and Fermentation Industries. 2013, 39(11): 163-166. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.002
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    The aim of this study was to investigate the distribution of phenolic compounds in bee pollen and their antioxidant activity. Total phenolic content,total flavonoid content,reducing power and DPPH free radical scavenging activity of four states of the extracts( free,esterified,glycosided,and insoluble) of Aceraceae,Taeaxacum and Crataegus pinnatifida bee pollen were determined. The results showed that distribution of phenolic compounds in three kinds of bee pollen was different. Phenolic compounds free state and esterified sate were higher than in glycosided and insoluble state. Therefore,the antioxidant activity of the former was greater than the latter. In addition,the content of phenolic compounds in different bee pollen was different. Phenolic compounds in bee pollen of Aceraceae were higher than others. The order of antioxidant activities of three kinds of bee pollen was Aceraceae > Crataegus pinnatifida >Taeaxacum.
  • LI Zuo-mei, XU Hui, ZENG Xiao-xiong
    Food and Fermentation Industries. 2013, 39(11): 167-170. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.003
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    Filter method is used to measure the bacteriostatic circle. With bacteria and fungi as test stranins,inhibition experiments using polysaccharide of different concentrations from Pholiota dinghuensis Bi were carried out.Chemical method was used to measure and analyse in vitro antioxidant activity of polysaccharide from Pholiota dinghuensis Bi,with Vc and EDTA-2Na as positive control respectively. The results showed that polysaccharide from Pholiota dinghuensis Bi has obviously inhibitory effect on gram-positive bacteria. The diameter of antibacterial circle for Bacillus subtilis and Staphylococcus aureus were 7. 85 mg / mL and 7. 91 mg / mL respectively. And with the increasing concentration of polysaccharides,the inhibitory effect was stronger. However,it was not obvious for inhibition of gram-negative bacteria and fungi. Polysaccharide from Pholiota dinghuensis Bi could remove DPPH·free radicals and chelate ferrous ion( Fe2 +) and remove hydroxyl radicals and had certain of in vitro antioxidant effect.
  • LI Han-guang, ZHOU Qiu-xiang, YU Xiao-bing, WANG Qiang, LI Guo-ying, TU Guo-quan
    Food and Fermentation Industries. 2013, 39(11): 171-175. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.043
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    This study focused on the favorable extraction conditions of new agricultural antibiotic 702( new anti-702) from Streptomycete 702. The mycelium from fermentation broth of Streptomycete 702 and different solvents were used. The effects of extraction temperature,pH,extraction time and solid-liquid ratio on extraction efficiency were studied and the results of single factors were further optimized by orthogonal test. The results showed that over 90%new anti-702 was obtained from the mycelium of Streptomycete 702 and ethanol was the most preferred extraction solvent. The optimum extraction temperature,pH,extraction time and flesh-solvent ratio were 30 ℃,6. 5,12 h and1∶ 2. 0,respectively. Furthermore,under these conditions,the yield of new anti-702 was 17%. Therefore,this study provides a useful method for further study on the extraction and purification technology of the antifungal substance.
  • LIU Chang, LIU Dun-hua
    Food and Fermentation Industries. 2013, 39(11): 176-181. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.044
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    The fresh mutton was infected with Enterobacteriaceae and vacuum packaged at 4℃,10℃,15℃ and20℃ for storage. The growth of Enterobacteriaceae was measured at different temperatures and analyzed with CurveExpert software to construct growth kinetics models. The results showed that growth of Enterobacteriaceae in mutton could be well described by Gompertz model in the range of temperature 4 to 20 ℃. The correlation regression of Belehradek model finely described the influence of temperature on growth. The validation was carried out by comparing actual with predicted growth of Enterobacteriaceae at 8℃ and 16 ℃. Bias and accuracy factors were 1. 0116,0. 9623and 1. 0673,1. 0715 respectively. Relative error for actual and predicted shelf-life were 6. 62%,1. 36% respectively. It was suggested the built model was effective.
  • TAN Yan-wen, ZHAO Xin-e, CHENG Guang-jing, LUO Kai, KAN Jian-quan
    Food and Fermentation Industries. 2013, 39(11): 182-186. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.045
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    The newly-produced pickled mustard tubers were used as as raw materials,PET /PA /RCPP transparent material was selected for packaging,and BOPP / PET / PE non-transparent opaque aluminum material was used as the control. The mechanism of transparent packaging on color changes of pickled mustard tubers was explored. Results indicated that total acids,amino nitrogen and total sugar content of the products in the transparent packaging decreased rapidly and browning quickly. The transparent materials boosted the accumulation of 5-HMF which was the Maillard reaction intermediates and promote the chlorophyll photodegradation which lead to brown substances synthesis. Furthermore,small thickness and good permeability of transparent material could also cause discoloration of pickled mustard tubers. In addition,the phenolics content change was not the main cause of transparent packaging pickled mustard tubers discoloration.
  • LUO Guang-hong, ZU Ting-xun, YANG Sheng-hui, WANG Dan-xia, PU Xiao-long
    Food and Fermentation Industries. 2013, 39(11): 187-192. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.004
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    The effect of Buckwheat-Spirulina Compound Tablet( BS) on inhibition of blood sugar level and its security in normal and experimental hyperglycemia mice were investigated. Methods Normal and alloxan-induced hyperglycemia model mice were used,the glucose tolerance and hypoglycemic of BS were tested. The method of Maximum Tolerated Dose( MTD) was used to carry out the acute oral toxicity test on mice. Results Compared with blank,0. 50,1. 50g / kg BW BS obviously reduced the level of fasting blood-glucose and area under curve of glucose in glucose tolerance experiment of hyperglycemia model mice,the nor-sugar rate were 20. 05%( P < 0. 05) and 30. 79%( P <0. 01) respectively. The area under curve of glucose were 25. 9( P <0. 05) and 24. 9( P <0. 01) respectively.BS had no significant effect on the level of fasting blood-glucose and glucose tolerance experiment of normal mice( P> 0. 05). BS didn't show statistically significant to the avoirdupois and the viscera / body ratio of normal and the model mice. The experiment of safety evaluation showed that the MTD was greater than 18. 0g / kg BW. Conclusion BS had certain assistance to the experimental hyperglycemia mice on the hypoglycemic effect. It didn't influenced the level of fasting blood-glucose and glucose tolerance experiment of the normal mice,and had no obvious side effects. Thus it should be safe in application and would be valuable for popularization.
  • DONG Qing-li, ZHENG Li-min, SONG Xiao-yu, LIU Qing
    Food and Fermentation Industries. 2013, 39(11): 193-197. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.005
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    The identification of Food Safety Object( FSO) is one of important methods for risk management of food pathogen. The basic definition and application of FSO were introduced in this paper,and two methods,the traditional one and the new one based on FSO,were compared for risk management. Then the main limit standards of international associations or countries were reviewed according to Listeria monocytogenes in Ready-to-eat Foods. Moreover,combined with exponential dose-response model,the illness-caused numbers of susceptible population was calculated on the basis of different L. monocytogenes limits in ready-to-eat foods. As a conclusion,The FSO value of L.monocytogenes in ready-to-eat foods might be defined as 2 lgCFU / g,or the limit standards should be 100 CFU / g L.monocytogenes in ready-to-eat foods in our country.
  • YUN Wen, HUANG Xian-liang, HUANG Rui, LIU Rong, CHEN Shi-qi
    Food and Fermentation Industries. 2013, 39(11): 198-203. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.046
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    Pesticides were widely used in preventing the infection of diseases and pests and improving crop production. However,pesticide residues in food have potential risk for human health. The rapid development of nanomaterial provides the promising opportunity for food safety detection technology. This paper reviews the major types of nanomaterials and their specific applications in pesticide residues detection in food safety area and discusses the challenges and future development trends in food safety.
  • ZHAO Jing, WANG Yue-hua, XU Fang-xu, FENG Xu-qiao
    Food and Fermentation Industries. 2013, 39(11): 204-211. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.047
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    Dioxin and dioxin-like chemicals represent a group of widespread environmental contaminants that are resistant to biological and chemical degradation and tend to bioaccumulate and biomagnify throughout the food chain.GC / MS determination of dioxin and dioxin-like chemicals is limited in its application due to its high costs,time consuming,sophisticated operation procedures and training. Therefore, Chemical-Activated Luciferase Expression( CALUX) bioassay is increasingly being used by research and commercial laboratories or government agencies for the determination of dioxins and dioxin-like chemicals in food,feed,environmental samples and commercial products.The CALUX bioassay is a cell assay that uses recombinant cells containing luciferase reporter gene for the detection.This review describes the development of CALUX assay and its application,the mechanism of dioxin action and the analysis procedure. In comparison with the classical chemical analysis and other bioassay techniques,the CALUX bioassay has been proved to be a fast,sensitive,cost effective and high-throughput screening approach. It can be a powerful and promising tool for screening and analyzing dioxin and dioxin-like contaminants in food materials and food products.
  • LI Meng-meng, LV Chang-xin, FENG Xu-qiao, DUAN Xiao-ming, SHI Chao, FAN Lin-lin
    Food and Fermentation Industries. 2013, 39(11): 212-219. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.048
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    Ultra High pressure( UHP) technology is a physical process which can inactivate microbes and change food quality by high pressure. It can help reduce the loss of nutrients compared with conventional sterilization technology at high temperature. This review focuses on the current research situation of UHP on microbes,nutrients,sensory properties,texture,and enzymes of fruits and vegetables and its development trend.
  • ZHANG Jing-Lin, HUANG Ming-Quan, SUN Bao-Guo, WU Ji-Hong, TU Jia-Qi
    Food and Fermentation Industries. 2013, 39(11): 220-226. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.049
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    In this paper,17 commercial Chinese vinegars from five provinces were analyzed by a specific electronic tongue. Meanwhile three physicochemical indices including total acid value,amino nitrogen value,salt content of these vinegars were also determined. Principal component analysis( PCA) and cluster analysis( CA) were employed to investigate the presence of classes inside the sample population. The results showed that the 17 commercial Chinese vinegars were discriminated by the specific electronic tongue to varying degrees. The taste of aromatic vinegars,mature vinegars and rice vinegars were similar and had big difference with monascus vinegars. The signals from electronic tongue were transformed into the three relative taste scores( sourness,saltiness and umami) by macro operation,followed by comparing with the corresponding three physiochemical indexes( total acids,sodium chloride and amino nitrogen). The results indicated that there was a good correlation between sourness and total acids,a certain correlation between saltiness and sodium chloride,a bad correlation between umami and amino nitrogen. This study was hoped to lay the foundation for sensory evaluation and monitoring of product quality of five different types of vinegars.
  • DU Bing, WANG Meng, CHENG Ni, DENG Jian-jun, ZHAO Jing, CAO Wei
    Food and Fermentation Industries. 2013, 39(11): 227-231. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.006
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    The major antibacterial component in honey is hydrogen peroxide whose antibacterial effect is closely related to the catalase in honey. Hydrogen peroxide exists in honey widely,so it is significant to establish its determination method to evaluate honey's antibacterial property and its intrinsic quality. In this paper,we modified a method to determine the catalase activity of honey referring to the method of Huidobro et al and the catalase activities of 5kinds of unifloral honey samples were determined. The results showed that the catalase activity varied apparently between different kinds of Chinese unifloral honey. Rape honey from Jingzhou,Hubei Province had the highest catalase activity with the value of( 204. 3 ± 3. 8) × 10- 3/( min·g),and the lowest activity appeared in jujube honey from Shijiazhuang,Hebei Province with the value of( 8. 1 ± 0. 6) × 10- 3/( min·g). The catalase activities of Chinese unifloral honey with different types or different producing areas were diverse.
  • ZHANG Xian-chen, HUA Hong-bo, ZHANG Peng-jie, WANG Yong, LI Rong, LI Yun-song, LI Hao-yang, LI Xiao-ran
    Food and Fermentation Industries. 2013, 39(11): 232-236. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.009
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    The method for determination of dicyandiamide in farm products was developed by performance liquid chromatography-electrospray ionization tandem mass spectrometry( HPLC-MS / MS). Deuterium substituted reagent were used as internal standards and added to the sample before extraction. The sample was extracted with aminated acetonitrile,concentrated with syncore analyst,and cleaned up by hexane. The mass spectrometer was operated in the positive ion mode using select reaction monitoring for qualitative and quantitative analysis of dicyandiamide. The limits of detection for dicyandiamide were 10 μg / kg and limits of quantization were 40 μg / kg. The correlation coefficient of linear calibration curve was over 0. 999 within the dicyandiamide concentration range 10 ~ 1000ng / ml. The average recoveries for dicyandiamide were 94. 8% to103. 3%. The method is simple,rapid,reliable,stable and sensitive. It can meet the requirements of the daily work for the determination of dicyandiamide in agriculture products.
  • MA Xin-ying, CHEN Mei-feng
    Food and Fermentation Industries. 2013, 39(11): 237-240. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.010
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    In pH 8. 0 solution,the poly( valine acid) modified electrode was prepared using electrochemical method. The electrochemical behavior of tartrazine was studied at the poly( valine acid) modified electrode. A new method for the determination of tartrazine was established. In pH 6. 0 phosphate buffer solution,the current of reduction peak of tartrazine showed a linear relation over the range of 6. 0 × 10- 8~ 2. 9 × 10- 5mol / L. The detection limit was 2. 0 × 10- 8mol / L. The modified electrode operate easily and the detection is rapid and sensitive. The method has been successfully applied for the determination of tartrazine in real food samples.
  • YOU Feng, HUANG Lin-xin, ZHANG Cai-hong, XIE Pu-jun, ZHANG Yao-lei
    Food and Fermentation Industries. 2013, 39(11): 241-244. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.007
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    In order to investigate the fat composition of different parts of Ziziphus jujube,Soxhlet extraction method was adopted to extract fat from jujube pulp,peels and seeds by petroleum ether extraction. Derivative GC-MS analysis was applied. The results showed: 1) fat in jujube seeds was( 13. 5 ± 3. 6) % of the total weight which was the highest,followed by in the peel( 6 ± 2. 5) % and in the pulp( 2. 4 ± 1. 5) %; 2) 12 chemical constituents were identified from jujube pulp fats which was 82. 34% of total chromatographic peak area; 9 chemical components from the peel( 81. 66%),and 15 components from the seeds( 59. 40%) were also identified; 3) it's found that a certain amount of unsaturated hydrocarbons,unsaturated fatty acids,saturated fatty acids and amides were in peel,pulp and seeds,and peel had more content than in pulp and in seed.
  • ZHENG Hong-yan, GAO Meng, LIU Jian-lan, LIU Tong-fang, CHEN Yan-mei, YU Hua-zhong
    Food and Fermentation Industries. 2013, 39(11): 245-249. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.008
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    The study analyses the quality of 10 different varieties of blueberry first cultivated in Xiangxi area.The results showed that the difference of moisture and ash content was not extremely significant in all ten quality indicators. Therefore,nine other indicators were used to evaluate the quality of blueberry. The highest to lowest comprehensive quality were Brigitta > Gardenblue > Sharpblue > Coastal > Britewell > Legacy > O'Neal > Darrow >Misti > Elliott. Brigitta with higher nutrients,smaller fruits and less water became the best quality variety. Gardenblue with large fruits and more water content,least amount of acid and the highest sugar acid ratio tastes best. It also has high VC and anthocyanin content and is the best fresh fruit in all ten kinds.
  • ZHANG Yu-mei, HUANG Jian-hua, JIN Qing-zhe, WANG Xing-guo
    Food and Fermentation Industries. 2013, 39(11): 250-252. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.011
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    The photo-stability of trans-resveratrol and cis-resveratrol was investigated using high performance liquid chromatography. The results showed that trans-RES and cis-RES were unstable after being irradiated by UV. They change partly to cis-RES and trans-RES under the UV irradiation. The conversion of trans-RES to cis-RES happend at365nm UV,while the content of total RES do not affected. However,254nm UV not only causes the conversion of trans-RES to cis-RES,but also the reduced content of total RES.
  • WEI Ran, CHEN Yi-lun, ZOU Hui, MA Li-da, ZHU Feng-tao, ZHAO Yan
    Food and Fermentation Industries. 2013, 39(11): 253-257. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.014
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    Polysaccharides were extracted from Zizyphus jujuba cv. yuanlingdazao. A novel ultrasonic extraction technology was applied to the polysaccharides extraction. The main effect of ultrasonic power and ultrasonic time was significant. The results indicated that the order of the influence of the four factors on the yield of polysaccharides was ultrasonic power,extraction time,extraction temperature and the liquid-solid ratio. The interaction between ultrasonic power and extraction temperature was not significant. The interaction between other factors on the influence of the polysaccharide extraction yield was significant. The optimal extraction conditions were ultrasonic power of 360W,extraction time of 40min,extraction temperature of 55℃ and liquid-solid ratio of 12∶ 1. Under these conditions,the experimental yield of polysaccharides was 4. 93%.
  • LIU Gui-ping, JIAO Fei-fei
    Food and Fermentation Industries. 2013, 39(11): 258-261. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.015
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    The ultrasound-assisted water extraction process of flavonoids from Eucommia ulmoides leaves was studied. Through single factor and orthogonal experiment,solid-liquid ratio,ultrasonic power,extraction time and temperature on the extraction rate were investigated. The results showed that: under the conditions of solid-liquid ratio1∶ 35,ultrasonic power 80W,extraction time 20min,extraction temperature 50 ℃,flavonoids extraction rate could reach 8. 45%. This process can shorten the extraction time and lower the energy cost. It was also 0. 96% and 0. 68%higher than the conventional water extraction and icrowave-assisted water extraction respectively.
  • SUN Bing-xin, HE Xiao-hui, Feng Xu-qiao
    Food and Fermentation Industries. 2013, 39(11): 262-267. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.11.050
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    Different branch chain lengths of two 1-substituted cyclopropenes on the postharvest physiology of green mature mango fruits( Mangifera indica L.) were investigated. Mango were packed with plastic bags( 0. 02mm) after being fumigated for 20 h with 5 μL / L 1-MCP( 1-Methylcyclopropene) and 50 μL / L 1-PentCP( 1-pentylcyclopropene),respectively. Then stored at ambient temperature( 20 ± 2 ℃) for ripening evaluation. The results showed that treatment with 1-MCP or 1-PentCP reduced fruit respiration rate with respiration peak delayed by 3 days.It also postponed firmness loss and retarded the increase of weight-loss,MDA and soluble solids content,and reduced POD activity. Treatment with 50 μL / L 1-PentCP showed better effect than that with 5 μL / L 1-MCP in inhibiting POD activity but increases weight-loss; while treatment with 50 μL / L 1-PentCP showed better effect than that with 5 μL / L1-MCP in keeping fruit firmness,delaying the increase in MDA and soluble solids content,and reducing the respiration intensity. It is suggested that 1-PentCP is a new inhibitor of ethylene action and will be applied in agricultural practice.