25 February 2014, Volume 40 Issue 02
    

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    Food and Fermentation Industries
  • LIANG Jing-bo, MA Yue-chao, XU Qing-yang, XIE Xi-xian, ZHANG Cheng-lin, CHEN Ning
    Food and Fermentation Industries. 2014, 40(02): 1-5. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.009
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The cottonseed meal hydrolysate as nitrogen source with low price,had a potential value in the fermentation industry. The amino nitrogen concentration of cottonseed meal hydrolysate and soybean protein hydrolysate were 16. 38 g / L and 19. 11 g / L,respectively; and the total amino acid concentration were 97. 78 g / L and 91. 59 g / L,respectively,which indicated that the nutrients of the two hydrolysates were similar. In this study,the influence of the cottonseed meal hydrolysate and soybean protein hydrolysate as organic nitrogen sources on temperature triggered glutamate fermentation and biotin limitation glutamate fermentation were studied. Results showed that biomass and production of L-glutamate were similar by the two hydrolysates in the two types of glutamate fermentation. In conclusion,the cottonseed meal hydrolysate as an organic nitrogen source could provide practical values in the fermentation industry.
  • ZHANG Li-li, HAN Xue, ZHANG Lan-wei
    Food and Fermentation Industries. 2014, 40(02): 6-9. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.010
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    Transglutaminase( TGase) from Streptomyces mobaraensis is a kind of cross-linking enzyme which can change the functional properties of protein. During the fermentation of S. mobaraensis,TGase was secreted to the extracellular in the form of Pro-TGase. The Pro-TGase was activated by extracellular metalloprotease and serine protease to form an active TGase. In order to determine which one was the most important protease,two kinds of protease inhibitors( EDTA and PMSF) were added into the media in the process of fermentation. Results showed that TGase activity in fermentation supernatant didn't increase any more when EDTA was supplemented. However,when PMSF was supplemented,the change of TGase activity was not obvious. These results indicated that the metalloprotease is the key enzyme for TGase synthesis.
  • ZHU Yu-bing, CAO Hui, XU Fei, YU Jin-song
    Food and Fermentation Industries. 2014, 40(02): 10-15. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.017
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    In this paper,response surface experiments were conducted to optimize the preparation of enzymatic hydrolysate of pigskin collagen using thermal hysteresis activity( THA) as response value based on the results of single factor experiments. The results showed that the choice of hold temperature was critical for effective measure of THA,a maximum THA of 3. 76 ℃ can be obtained with the degree of hydrolysis( DH) 9 %,pH of 7. 8,enzymatic hydrolysate concentration of 20. 75 mg / mL,hold temperature of 1. 2 ℃.
  • SHI Yan, GE Hui, TU Zong-cai, WANG Hui
    Food and Fermentation Industries. 2014, 40(02): 16-21. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.018
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    To study the effect of ultrasound treatment on structure and functional properties of casein,this article studied the changes of particle size,solubility,foaming capacity,emulsifying activity,secondary structures,flexibility and molecular weight of casein after ultrasound treatment. The results indicated that the solubility of casein was gradually increased with the increase of ultrasonic power and time. When ultrasonic power was 480W,the foaming capacity of casein solution was the highest 17. 03% higher than that of untreated; and emulsifying activity at 960W was 31. 78% higher than that of untreated. Setting the ultrasonic power up to 240W,the highest foaming capacity was obtained at 25 min,and highest emulsifying activity was obtained at 15 min,both increased by 22. 65% and 18. 88% than untreated ones. The particle size of casein decreased and the particle distributed more homogeneous after an appropriate ultrasound treatment. At the same time,the treatment of ultrasound may also increase the flexibility of casein. The content of α-helix was decreased significantly after ultrasound treatment,when the casein solution was at ultrasound 240W for 15 min,the content of α-helix decreased by 4. 80%. However,ultrasound treatment had no effect on the molecular weight of casein,which indicated that ultrasound did not break the peptide bonds.
  • SHI Fu-xin, CAO Hui, XU Fei, YU Jin-song
    Food and Fermentation Industries. 2014, 40(02): 22-26. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.019
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    Type II collagen was prepared by enzymatic method,and its physical-chemical properties and immunological activities were studied. The results showed that the cartilages from three different sources all contained abundant type II collagen. Chicken sternal cartilage had 81. 54%,pig swine knees cartilage had 81. 31%,and sheep cartilage had 80. 94% type II collagen. The amino acid component analysis and UV spectrum testing verified the extracted collagen was type II collagen. SDS-PAGE showed the extracts had a higher purity. Analysis by Infrared Spectrum and circular dichroism( CD) spectrogram revealed that the extracted type II collagen remained its completed secondary structures. Lymphocyte proliferative responses indicated that the extracted type II collagen possessed immunological activities. The immunological activity of collagen of chicken sternal cartilage was the highest,which attained 52. 91%.
  • TIAN Tian, WU Jun-rui, YUE Xi-qing
    Food and Fermentation Industries. 2014, 40(02): 27-31. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.020
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    This study adopted texture profile analysis method called TPA to investigate the change of hardness, adhesiveness,cohesiveness and gumminess of the traditional soybean paste came from Northeast of China during natural fermentation. Correlation analysis was carried out between the change of texture parameters and sensory evaluation indexes. Results showed that adhesiveness and cohesiveness was on the rise,while hardness and gumminess was rising followed by downward as the extension of fermentation time. Adhesiveness and cohesiveness with sensory evaluation indexes were very significant positive correlation. Using instrument parameters of hardness,adhesiveness,cohesiveness and gumminess as variables to establish the sensory evaluation prediction model,results showed that adhesiveness and cohesiveness had a significant influence on sensory evaluation indexes.
  • YANG Na, JIN Ya-mei, MA Qian, ZHANG Jing-fang, WU Feng-feng, XU Xue-ming
    Food and Fermentation Industries. 2014, 40(02): 32-36. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.021
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    In this study,lettuce slices were immersed in saline solution under static magnetic environment at 1 000 Gs and subjected to ion current induced by alternating magnetic flux in the solution loop system which through the rotate of magnetic steel at 200 rpm. Rapid salting process had been carried out through this treatment,then the effects of solution concentration and impregnation time on the salt content and firmness of the salted samples were also evaluated. Results indicated that the salt content of samples monotonically increased with the increase of saline concentration and impregnation time with the porosity of 6. 86%. Micrographs of the lettuce tissues subjected to ion current impregnation showed that the salt accumulated in the interior of the sample. Response surface analysis was employed to explore the effects of process parameters among the two variables at four levels on the salt content of samples. The obvious dualistic correlation between this parameter and the salt content was observed( R2= 0. 868 2). In order to obtain the semi-manufactured lettuce with the salt content of 3. 8%,the fitting model developed for all responses was applied to predict the salt content of lettuce after ion current impregnation. Verification results showed that the regression model had a good fitting degree. This work demonstrated a great potential on rapid salting for agricultural products and food materials and provided references for the development of novel salting technology.
  • LI Miao-yun, TIAN Lu, HUANG Xian-qing, ZHAO Gai-ming, LIU Yan-xia, SUN Ling-xia
    Food and Fermentation Industries. 2014, 40(02): 37-41. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.022
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    In this paper,the chilled pork were packaged by pallet,vacuum and modified atmosphere under the conditions of storage at 5 ℃,and the principal component analysis and cluster analysis were carried out to study the correlation between the spoilage quality indicators and the different packaged chilled pork. The results from principal component analysis of the changes in quality indicators showed that microbiological cadaverine,putrescine,conductivity,TVBN and pH could be used as spoilage quality indicators to reflect the shelf life of chilled pork. Component plot in rotated space of the principal component analysis could visually determine the relationship of the partial indicators and delete the irrelevant indicators. Then the dendrogram of cluster analysis divided indicators into four categories as follows. The distance between the total viable counts and TVBN,Brochothrix thermosphacta,Pseudomonas spp. were 0. 255,0. 320 and 0. 340,respectively. The distance between TVBN and Pseudomonas spp. and Electrical conductivity were 0. 282 and 0. 305,respectively. The distance between putrescine and cadaverine was 0. 356,which was far compared with other indicators. The distance between pH and other indicators were farther. Therefore,the total viable counts,TVBN,Pseudomonas spp. and electrical conductivity could be used as spoilage indexes of chilled pork,and the contents reflected of the spoilage degree.
  • WU Ji-hong, HUANG Ming-quan, SUN Pei-pei, SUN Bao-guo, YANG Shao-xiang
    Food and Fermentation Industries. 2014, 40(02): 42-46. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.023
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    Chicken fat and lard was used as raw materials and different heat reaction models were established with sodium chloride. GC-MS were used to analysis of 3-MCPD during the reaction. Orthogonal tests were performed to find out the influence of raw materials usage,reaction temperature and time on producing 3-MCPD. The mechanism 3-MPCD formation was also discussed. The results showed that temperature had a great effect: Temperature above 140℃ could greatly promote the formation of 3-MCPD; Higher concentrations of NaCl could inhibit the growth of 3-MCPD; 3-MCPD was negative correlated with the amount of oil in the reactions,the more oils,the less 3-MCPD was produced. The longer the reaction time,the more 3-MCPD was produced.
  • WANG Li-li, YIAN Xian-shi, LI Xue-ying, CHI Hai, HUANG Hong-liang
    Food and Fermentation Industries. 2014, 40(02): 47-50. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.024
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    The texture and color index were analyzed of light baked squid tentacles with different moisture content. The results showed that the hardness,gumminess and chewiness of light baked squid tentacles increased with the moisture content decreasinh. There are obvious linear relationships. The flexibility of light baked squid tentacles increased with the moisture content increasing,but the moisture content has no effects on the cohesion. The L*value, a*value increased and b*value were all increased with the moisture content,while the difference of a*change is not significant( P > 0. 05),b*value is significant( P < 0. 05). According to Lab and RGB,the color of light baked squid is yellow when the moisture content is 37 % ~ 43 %,while the color is dark when the moisture content is 45 %. Sensory evaluation was performed on texture,color,taste and smell with different moisture content,and moisture content of 43% is considered to be the best.
  • LIU Hui-xing, CHI Hai, YANG Xian-shi, LI Xue-ying
    Food and Fermentation Industries. 2014, 40(02): 51-54. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.025
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    Antarctic krill was thaw by different methods including refrigerator thawing,running water thawing, ambient temperature thawing and crushed ice thawing. The comparison of the changes on cooking loss,surface active sulfhydryl content,total volatile basic nitrogen( TVB-N),thiobarbituric acid-reactive substances( TBARS) and total viable count( TVC) of Antarctic krill was studied after thawing. The results showed that cooking loss( P < 0. 05) had no significant difference after different thawing methods. Running water thawing significantly increased TVC,but decreased TVB-N value and TBARS value. Refrigerator thawing took too much time and hard to keep shrimps quality. The TVB-N value was the highest by ambient temperature thawing. Therefore,crushed ice thawing could keep the quality better than other thawing methods.
  • MA Yu-xia, LU Shi-ling, LI Kai-xiong, LI Rui-ting
    Food and Fermentation Industries. 2014, 40(02): 55-59. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.031
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    In this study,one Staphylococcus epidermidis strain and three Staphylococcus simulans strains were added into the starter culture in the processing of hoursemeat sausages. These strains all have antibacterial effects. The content of biogenic amines during sausages ripening with different starters was determined by HPLC. It showed that the starter cultures controlled biogenic amines accumulation. During the fermentation and ripening,group B significantly inhibits the production of the trypmine,phenylethylamine,putrescine,histamine and tyramine; group C has the significant function of inhibiting the production of the trypmine,putrescine,cadaverine,histamine and tyramine; group D significantly decreases the production of histamine,phenylethylamine and trypmine; all the above groups have not significant effect on the content of spermine content and spermidine. The results indicated that these strains have good inhibition effect on biogenic amines during the ripening of smoked horse sausage and good characteristics of meat starter cultures. It provided a good theoretical basis for fermented meat industrial production and safety control.
  • FAN Jin-bo, HOU Yu, HUANG Xun-wen, ZHOU Su-zhen, LV Chang-xin, FENG Xu-qiao
    Food and Fermentation Industries. 2014, 40(02): 60-65. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.032
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    Worldwidely,substitution of plant chymosin for calf rennet has always been the hot topic of dairy science. Ginger protease with milk coagulating activity was isolated from ginger root. The hydrolysis of casein isolates and casein in skim milk was analyzed by Urea SDS-PAGE,RP-HPLC,and MALDI-TOF / MS. The results showed that the primary hydrolyzates of κ-casein proteolyzed by ginger protease were stable,and didn't undergo further proteolysis. At temperatures higher than 60℃,the main products were two N terminal hydrophobic peptides κ-CN( f 1-90) and κ-CN( f 1-102) with κ-CN( f 1-121) to a lesser amount. While at low temperatures,large amount of peptides with molecular weights higher than that of κ-CN( f 1-121) were formed. Ginger exhibited proteolysis on κ-casein,but didn't show significant hydrolysis on α S1-,α S2-,and β-casein in skim milk system. Proteolysis of κ-casein occurred at Thr121-Ile122,and generated a hydrophobic N terminal peptide κ-CN( f 1-121). The milk coagulating mechanism of ginger protease was demonstrated to be that the κ-casein was hydrolyzed at peptide bond of Thr121-Ile122,which destroyed the stability of casein micelle and formed gels.
  • ZHANG Yue, GE Wu-peng, JIA Yu-liang, CHEN Ying, WANG Qian, QIN Li-hu
    Food and Fermentation Industries. 2014, 40(02): 66-73. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.033
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    In this study,the types of peptides purified from different strains bovine and caprine fermented milk using an AKTA purifier 10 were determined after simulating human gastrointestinal digestion. The peptide fractions obtained from the milk samples were investigated and the differences were also evaluated. The anti-inflammatory activities of the peptides purified from the milk samples( AKTA fractions) were determined using competitive TNF-α ELISA and Western blot. All above provided references for the development of the anti-inflammatory functional food. The results showed 4 aspects as follows. Firstly,the types of peptides of the bovine and caprine yoghurt fermented using the traditional strains were less than those of the milk fermented using the probiotic strains. Three types of peptides were obtained from the caprine yoghurt and only one peptide was obtained from the bovine yoghurt. Four were from the caprine Lactobacillus acidophilus fermented milk and two were from the bovine. Three were from the caprine Bifidobacterium fermented milk and two were from the bovine. Secondly,the fermented milk using the probiotic strains Lactobacillus acidophilus and Bifidobacterium were demonstrated to possess the most types of peptides,the caprine fermented milk showed more compared to the bovine fermented milk. Thirdly,using the competitive TNF-α ELISA method,the mean values for the concentration of TNF-α increased from 2. 18 ± 0. 069 ng / L to14. 03 ± 0. 081 ng / L in all of the samples. Compared with the positive control 16. 52 ± 0. 027 ng / L,all of the peptides showed antiinflammatory activities. Finally,based on comparison analysis of all of the samples,the greatest anti-inflammatory activity was showed by the C①-2 fraction,which was from fermented milk fermented by the probiotic strains Lactobacillus acidophilus and Bifidobacterium.
  • LI Lin, WANG Zhi-geng, CAO Wei, WU De-long, MEI Lin
    Food and Fermentation Industries. 2014, 40(02): 74-78. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.011
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    The surface properties and total antioxidant capacity( TEAC) of Casein non-phosphopeptides Na 2 SeO 3 were discussed. Casein was hydrolyzed by Alkaline Protease( Alcalase) and then separated into Casein non-phosphopeptides and Casein phosphopeptides and reacted with Na 2 SeO 3. Hydride Generation Atomic Fluorescence Spectrometry( HG-AFS) was utilized to test Casein non-phosphopeptides,Casein phosphopeptides and Na 2 SeO 3. The result showed that Casein non-phosphopeptides Na 2 SeO 3 was selenium-rich red substance. After analyzed by High Resolution Transmission Electron Microscope( TEM),the most red substances were identified as nanoscale particles. At the same time,the changes of Trolox-Equivalent Antioxidant Capacity( TEAC) in different reactions were measured by ABTS method. Results showed that antioxidant capacity were all enhanced after Na 2 SeO 3 reaction. Among them,TEAC of Casein non-phosphopeptides Na 2 SeO 3 was improved most significantly.
  • CAO Wan-xiu, QIU Kai, ZHONG Qi-ding, XIONG Zheng-he, LV Xiao-ling
    Food and Fermentation Industries. 2014, 40(02): 79-82. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.034
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    The Maillard reaction of liquid milk has significant consequences for the product quality during the shelf-life storage. A detailed kinetic study of hydroxymethylfurfural( B-HMF) was performed by liquid milk which was stored at 4℃,25℃ and 37℃ up to 5 months. Pure milk( Gabriel package and Tetra Pak two kinds) and lowlactose milk were used in the study. The results showed that the rate of combined HMF formation followed zero order kinetic overall. The kinetic model B-HMF's formation predition was established.
  • WANG Jian-rong, LIU Dan-ni, LI Peng, LIU Jin-shan, ZHOU Pin-fa, CHEN Li-zhi, NIE Jin-mei, ZHONG Kai-xing, LI Yang-yuan
    Food and Fermentation Industries. 2014, 40(02): 83-88. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.001
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    A lipase gene from Rhizopus niveus( rnl) was isolated by homologous cloning method and subcloned into the vector of pPICZαA. The resultant recombinant plasmid pPICZαA-rnl was digested by SacI and transformed into the competent cells of Pichia pastoris strain X-33 through electroporation. The results showed that the gene was expressed successfully in the Pichia pastoris X-33. The optimal pH and temperature of the recombinant lipase were 35℃ and 8. 5,respectively. The activity of the recombinant lipase was stimulated by 1mmol / L Mn2 +,Ca2 +,K+and 1% Tween-20,Tween-80,TritonX-100. The recombinant lipase showed high activity toward trilaurin( C12).
  • LI Wei, ZHU Yue-lian, YI Ju-yang, HUANG Mei-hua, ZHANG Jin, CHEN Guo-pin, CAO Mu-ming, ZHANG Ying
    Food and Fermentation Industries. 2014, 40(02): 89-93. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.035
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    In this study,the preparation,regeneration and inactivated condition of yeast protoplast were optimized on the basis of constructing a haploid cells parental library of wine yeast and malic acid degradation yeast. Then,a fusant,named F8,was isolated by preliminary screening of malic acid degradation indicator plates and second screening of grape juice fermentation through two rounds genome shuffling. The total acid and alcoholicity of grape juice fermentation liquor were 4. 89 g / L and 10. 39%( v / v),which were similar to that of parental strain. This study successfully proved that the effective and efficient of genome shuffling in the wine yeast breeding,and laid the foundation for the wine production that brewing wine and reducing acid synchronously.
  • PEI Jian-xin, PANG Hao, ZUO Wen-Pu, LIN Li-hua, GUO Yuan, YAN Shao-min, HUANG Ri-bo
    Food and Fermentation Industries. 2014, 40(02): 94-98. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.012
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    In order to reduce the anaerobic fermentation environment and enhance the tolerance of molecular oxygen,a Clostridium acetobutylicum mutant with peroxide regulon repressors( perR) gene in-frame deletion was constructed through Group Ⅱ Intron knock-out recombination. The effect of perR knock-out on fermentation characteristics of the mutant was investigated by shake-flask fermentation experiments. The fermentation results showed that C. acetobutylicum ATCC824-δperR could enhance the yield of butanol with 7. 89% by the stationary state fermentation compared with the C. acetobutylicum ATCC 824. The yield of butanol of C. acetobutylicum ATCC 824-δperR was 3. 34 times that of C. acetobutylicum ATCC 824 when the rotate speed was 200 r / min. Results showed that C. acetobutylicum ATCC 824-δperR constructed by group II introns knock out system could reduce molecular oxygen damage in the process of fermentation,thus reduce fermentation costs.
  • FANG Xue, LIU Gang, XING Miao, WANG Shao-wen
    Food and Fermentation Industries. 2014, 40(02): 99-105. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.013
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    Clostridium acetobutylicum is a good strain for simultaneous saccharification and fermentation of lignocellulosic. It can produce acetone,butanol,ethanol and other products from a wide variety of carbohydrates such as glucose,xylose,arabinose and cellobiose. The metabolic flux of C. acetobutylicum was redirected through metabolic engineering technology to obtain strains for simultaneous saccharification and fermentation of lignocellulose with better fermentation properties. An integrational plasmid pTAEE containing two homologous fragments derived from the promoter and the terminal fragments of acetyl coenzyme A acetyltransferase gene( thl) and the open reading frame( ORF) of aldehyde/alcohol dehydrogenase E gene( adhE) as well as the erythromycin resistance gene,was constructed and introduced into C. acetobutylicum ATCC 824 by electroporation. The recombinant transformants grown on plates containing erythromycin were validated by PCR amplification and sequencing of the amplified fragments. It indicated that adhE of plasmid pTAEE was integrated into the chromosome through single crossover recombination,however thl gene remained undestroyed. The mutant's yield of ethanol was 2. 3%,which was increased by 15% compared with wild type. The ethanol concentration was 0. 39 g / L,which was equal to wild type. And the yield of butanol was 41. 6%,which was increased by 69% compared with wild type. The butanol concentration was 6. 9 g / L, which was increased by 41% compared with wild type. It provided novel technology basis for surveying of strain for lignocellulose fermentation with better properties.
  • YANG Hua-jun, LIU Cheng, MA Xiang-xia, HONG Jie-fang
    Food and Fermentation Industries. 2014, 40(02): 106-110. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.014
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    This research involved an approach for construction and rapid selection of Saccharomyces cerevisiae polyploidy series strains via mating-type interconversion induced by the expression of HO gene and adequate cross. By crossing with specific mating-type strains and checking zygotes with an optical microscope,S. cerevisiae polyploidy series strains were conveniently screened. The results of PCR and Flow cytometry analysis further indicated that the polyploidy strains constructed in this research were accordance with the anticapation. Therefore,the method for construction and rapid selection of polyploidy series strains in this study was quickly and reliable.
  • TU Zong-cai, YAO Si-hua, WANG Hui, BAO Zhong-yu, SHA Xiao-mei, HUANG Xiao-qin
    Food and Fermentation Industries. 2014, 40(02): 111-115. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.036
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    Duck blood plasma was treated with subcritical water under the range of temperature from 120 ℃ to 180 ℃ and the time from 0 min to 40 min. The solubility,free amino groups content and antioxidant activity of proteins were evaluated. The results showed that there were no significant differences in the solubility and free amino groups content of proteins among the samples treated with different time at 120 ℃. As the temperature was over 120 ℃,the solubility of protein decreased with the enhancement of temperature or heating time. Free amino group content deceased at 140 ℃ for 40 min. While the temperature further increased,it would increase. Antioxidant activity of original plasma protein was low,but increased apparently as the temperature or heating time increased. The DPPH radical-scavenging activity increased by 77. 08%,the reducing power increased by 39 times than original one, and the ABTS radical scavenging activity increased by 67. 65% at 180℃ for 40 min.
  • ZHOU Xu-xia, XU Jun, DING Yu-ting
    Food and Fermentation Industries. 2014, 40(02): 116-120. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.008
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    Alginate-derived oligosaccharides were obtained by enzymatic hydrolysis,and the antioxidant activities of oligosaccharides with different molecular weight range,ADO-A,ADO-B and ADO-C,were studied. The results showed that three kinds of oligosaccharides showed certain antioxidant activities in a concentration dependent manner. Alginate oligosaccharides C showed the highest DPPH radical-scavenging activity,and the IC 50 of ADO-C was 0. 53mg / mL. Under the same concentration,ADO-C showed higher hydroxyl free radical-scavenging activity than V C( P <0. 05). ADO-C also showed significant higher reducing power than ADO-A and ADO-B( P <0. 05). These results showed that the alginate oligosaccharides obtained by hydrolyzation of sodium alginateby alginatelyase had antioxidant activities,wherein ADO-C( M W < 8 000) showed the strongest activity,which indicated that the oligosacchairdes with smaller molecular weight would have better antioxidant activities.
  • HUANG Yan-qing, ZHAO Jian-ming, GONG Yang-yang, FANG Wen-hong, HUANG Hong-liang, GAO Lu-jiao
    Food and Fermentation Industries. 2014, 40(02): 121-126. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.037
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    Squid head protein was hydrolyzed with a commercial protease,Flavourzyme 500MG in the present study. Changes in the degree of hydrolysis( DH) from different hydrolysates were determined and investigated to find out their relationships with antioxidant activities. Results showed that in the range of 0 ~ 39. 80%( DH),the levels of polypeptides and total free amino acids increased with the increase of the degree of hydrolysis. Moreover,the antioxidant activities including superoxide radical scavenging capacity,DPPH radical scavenging capacity,hydroxyl radical scavenging capacity,reducing power,antioxidant value,and Ferrous iron chelating of the hydrolysates increased with the higher degree of hydrolysis. When the degree of hydrolysis was at 39. 80%,the hydrolysates exhibited the strongest antioxidant activities with high amount of polypeptides and total free amino acids( 12. 97 mg / mL and 4. 49 mg / mL). At that level of hydrolysis degree,the antioxidant measurements were analyzed to be 40. 04%,32. 72%, 45. 4%,1. 449,0. 697 mg / mL and 43. 34%,respectively. These results demonstrated that squid head protein hydrolysates had high antioxidant activity and thus had important application value.
  • ZHU Bin-bin, SUN Li-hui, ZHENG Yu-guo
    Food and Fermentation Industries. 2014, 40(02): 127-131. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.015
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    To illustrate the optimal cultural condition for carbonyl reductase production,a novel optimal method based on SVM-PSO theory was proposed. Firstly,four significant impact factors of enzyme production were picked out with the Plackett-Burman experimental design. Then orthogonal design was carried out in order to investigate the effects of the significant impact factors on carbonyl reductase activity. On the basis of orthogonal experiment,SVM model was used for the fitted regression,and SVM-PSO optimal model was constructed for the global optimization. The results of above global optimization were regared as the theoretically optimal fermentation conditions. Under the optimized conditions,carbonyl reductase activity reached 299. 19 U / L,with a 16. 81% increase compared to that before optimization. The result of this experiment showed that the SVM-PSO model was feasible for condition optimization of enzyme production.
  • AI Jing, SU Ben-xian, MENG Xiang-chen
    Food and Fermentation Industries. 2014, 40(02): 132-138. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.038
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    The method of Plackett-Burman design and response surface analysis based on the results of one-factor experiments was used to optimize the Kvass fermentation conditions. First,three factors that have an important impact on the Kvass quality were selected from material ratio,proportion of yeast and lactic acid bacteria,inoculum size,fermentation time and fermentation temperature with the Plackett-Burman design. The results showed that material ratio, proportion of yeast and lactic acid bacteria,inoculum concentration were the factors that had important impact on the Kvass quality. Then,the steepest climbing test and Box-behnken design were used to further optimize the conditions. The finial determined conditions were as follows: maize content of 24. 5%,strain ratio of Lactobacillus helveticus and Anqi yeast 2. 5∶ 1,inoculum concentration 5. 0%,fermentation time 22h,fermentation temperature at 37℃. The titritable acidity and concentration of alcohol of the kvass sample under optimized fermentation conditions were 28. 5°T and 1. 6%,respectively.
  • DUAN Ren-yu, ZHANG Kun-sheng, REN Yun-xia
    Food and Fermentation Industries. 2014, 40(02): 139-144. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.039
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    Storing below the glass transition temperature can improve the quality of food. Glass transition temperature of stuffing buns( chicken) were measured by using differential scanning calorimetry( DSC) and result was-18. 52℃. Chicken meat stuffing was tested in the area of volatile nitrogen,total bacterial count,color,pH、moisture content,sensory evaluation indicators at different storage temperatures( 4,7,15℃). The results show that: volatile nitrogen and total bacterial count gradually increased with storage time; L*values,a*values,b*values,moisture content and sensory scores were gradually reduced; pH value increased first and then decreased. According to Arrhenius equation,using TVB-N and total number of colonies as an indicator,a dynamic model which can predict the shelf life of steamed stuffed bun was establish. The activation energy Ea and pre-exponential factor k 0 of each index were 15. 868 kJ / mol,56. 549 kJ / mol and 309. 482,1. 8 × 109,respectively.
  • LUO Chan, CHEN An-jun, CUI Hui-ling, QI Yan, LIU Meng
    Food and Fermentation Industries. 2014, 40(02): 145-150. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.040
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    The modeling of the transfer of Salmonella enterica serovar Enteritidis( SE) during washing operation of fresh-cut lettuce was investigated. NaClO and multiple antibacterial agents( 250IU / mL nisin + 0. 15% Citric acid + 0. 05% Sodium diacetate,nisin-CA-SD) were chosen as sanitizing agents,and their different abilities in controlling the transfer of SE were compared. The applicability of power function and exponential function of the cleaning environment were also studied. The results showed that the counts of SE transferred from inoculated lettuce to un-inoculated lettuce decreased when washing times increased. Both NaClO and multiple antibacterial agents could not totally inhibit the transfer of SE while washing. However,the use of multiple antibacterial agents helped to reduce cross-contamination of SE. Power function was appropriate to describe and predict the transfer of SE as sanitizing agents for repeated washing.
  • TU Zong-cai, HUANG Tao, WANG Hui, SHA Xiao-mei, HUANG Xiao-qin, HE Na
    Food and Fermentation Industries. 2014, 40(02): 151-154. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.041
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    Water vapor permeability( WVP),transparency,solubility,oil permeability of film properties from fresh fish scales gelatin( grass carp,bighead carp,crucian carp) were studied in order to find out the possibility of mammalian skin gelatin film( pork skin,bovine skin) replacement. The result showed that fresh fish scales gelatin films had lower WVP than mammalian gelatin films,and crucian carp gelatin films exhibited lowest WVP. However, fish scale gelatin films showed higher solubility,transparency and oil permeability than mammalian gelatin films,and grass carp scales gelatin films showed highest solubility and oil permeability; bighead carp scales gelatin films exhibited highest transparency but lowest oil permeability; crucian carp gelatin films had lowest solubility and transparency. FTIR spectra showed that the structure of films were similar,glycerol characteristic absorption peak showed more interactions between glycerol and mammalian films than with fish scale films.
  • YE Lei, GAO Hai-yan, ZHOU Yong-jun, CHEN Hang-jun, MU Hong-lei
    Food and Fermentation Industries. 2014, 40(02): 155-159. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.042
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    The quality of two kinds mulberry powders produced by hot air drying and vacuum freeze drying were compared. The results illuminated that both yield and moisture content by vacuum freeze drying were lower than hot air drying,but vacuum drying showed a better solubility. The images taken by the scanning electronic microscope showed the particles of vacuum freeze drying powder were more porous and larger in comparison with the hot air drying. The retention ratio of Vc,total phenol,and anthocyanin of vacuum freeze drying powder was 97. 97%, 98. 40%,96. 36% respectively,while hot air drying powder was much lower at 37. 47%,92. 07%,69. 13%,respectively. Therefore,vacuum freeze drying is better in maintaining the quality of mulberry powder.
  • ZHAO Shi-guang, FANG Lin-ming, WANG Lin, YIN Ruo-chun
    Food and Fermentation Industries. 2014, 40(02): 160-163. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.016
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    Neutral protease from Bacillus subtilis was chemically modified by cyanuric chloride activated single methoxy polyethylene glycol( mPEG5000),then the enzymatic properties and the stability in the non-aqueous phase system were studied. Results showed that optimal temperature of the modified neutral protease by mPEG5000 was 50℃,which was in agreement with that of free enzyme. Furthermore,the relative activity was proportional to modification rate under certain pH. In addition,the modified enzyme exhibited more affinity with substrate,thermal stability as well as tolerance to a series of organic solvent compared with free enzyme. Our findings would be convenient for bio-organic catalysis in biphase or unique solvents.
  • JIN Bin-bin, WANG Neng-fei, ZHANG Mei, ZHAO Qian, WU Zuo-hao, WANG Yi-bin, ZANG Jia-ye
    Food and Fermentation Industries. 2014, 40(02): 164-169. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.043
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    To compare the stability of pigment from Antarctic fungi Geomyces WNF-15A with cochineal pigment, different conditions of temperature,UV,Redox agents,food additives,metal ions,acid and alkaline were studied. The results demonstrated that the maximum absorption wavelength of Antarctic red pigment and cochineal pigment were 528 nm and 508 nm and the color value were 144. 3 and 120. 1. The study also showed that the Antarctic red pigment has a high resistance to UV,and very stable in pH from 6 to 10. It also has good stability to the great majority metal ions. In conclusion,because of its stability,Antarctic red pigment can replace cochineal pigment.
  • XU Dan-ping, PU Biao, ZHUO Zhi-hang
    Food and Fermentation Industries. 2014, 40(02): 170-173. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.044
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    As dominant flora in traditional Paocai,the Lactic Acid Bacteria( LAB) has an important impact on the formation of the unique flavor of Paocai. The species and function of LAB and the kinds of flavor substances in Paocai were summarized in this article. Mechanisms of flavor substances produced by LAB were elaborated. This paper finally gave an outlook on the research directions in the future.
  • ZHENG Yuan-rong, MO Bei-hong, LIU Zhen-min, GAO Hong-yan, SHI Chun-quan
    Food and Fermentation Industries. 2014, 40(02): 174-179. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.045
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    Imitation cheese is usually defined as products made by blending individual constituents,including non-dairy fats or proteins,to produce a cheese-like product to meet special requirements. The principles and classification of imitation cheese were introduced. The techniques and applications of cheese analogues,filled cheese and soybean cheese were focused. The imitation cheese has great development potential and bright future in the dairy industry.
  • LI Jun-ru, HU Ji-hong, DUAN Qiong, LIU Yan-ling, ZHU Ke-yong
    Food and Fermentation Industries. 2014, 40(02): 180-183. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.006
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    The analytic methods developed in recent years on plasticizer were reviewed. The similarities and differences of these methods on preparation samples as well as the analytic conditions and LOD( limit of detection) were summarized. Based on the advantage and disadvantage of these methods,some advices to improve these analytic methods are proposed.
  • BAI Wei-bin, ZOU You, CAO Chun-ting, QIU Rui-xia, SUN Jian-xia, WU Xi-yang
    Food and Fermentation Industries. 2014, 40(02): 184-187. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.046
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    In order to identify feature of species-specific molecular of edible seaweed,we used the Plant Genomic DNA Kit to collect the four kinds of common edible marine algae( Ulva lactuca L,Gracilaria verrucosa,Laminaria japonica and Spirulina) samples DNA and then verify the specificity of different primers by PCR technology. At last, the multiplex PCR technology was used to verify the primers sensitivity. The results showed that four kinds of common edible marine algae( Ulva lactuca L,Gracilaria verrucosa,Laminaria japonica and Spirulina) all obtained the corresponding single band with different sizes,which demonstrated the specificity of the primers and without nonspecific amplification. The minimum detection limit of the duplex-PCR method for Ulva lactuca L and Gracilaria verrucosat was 362pg and 100pg,respectively.
  • WANG Dan, LU Xiao-xiang, ZHANG Peng, LI Jiang-kuo, CHEN Shao-hui
    Food and Fermentation Industries. 2014, 40(02): 188-191. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.004
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    The near-infrared spectroscopy was used in qualitative determination of sweet persimmon shelf-life. The calibration results for shelf-life of sweet persimmon were compared by different spectra pretreatment and different spectral ranges. The second derivative with standard normal variation and detrend spectral pretreatment method were proved to be the best within the range between 1 100 nm to 2 500 nm. The correct identification rate of discriminate model is 97. 8% to 100%,predict accuracy is 88. 9% to 100%. Therefore,the qualitative identification of sweet persimmon shelf-life by near infrared spectroscopy is applicable.
  • ZHANG Min, YAN Chao-jie, FU Hai-bin, LI Xiu-ping, XU Yi-hong
    Food and Fermentation Industries. 2014, 40(02): 192-195. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.005
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    A simple and rapid SPE-HPLC method for the determination of Gibberellin,Paclobutrazol and Uniconazole residues in fruits was developed. The sample was extracted with 80% methanol-water solution,then was purified by C 18 column and detected in 220 nm with a DAD detector. Linear ranges of three plant growth regulators were in the range of 0. 5 ~ 10 μg / mL with correlation coefficients more than 0. 999. The minimum detection limit of Gibberellin,Paclobutrazol and Uniconazole were 0. 002 mg / kg,0. 04 mg / kg and 0. 02 mg / kg respectively. The average recoveries at spiked concentration levels of 0. 2 ~ 0. 8 mg / kg ranged from 78% to 91%,with relative standard deviations( RSDs) of 2. 4% ~ 5. 4%.
  • CHEN Hong-li, LI Xin-hua, LIU Ting-ting, XIE Fu-di
    Food and Fermentation Industries. 2014, 40(02): 196-201. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.026
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    The main nutritional components of Tonka-Bean were determined using the methods of GB,and make comparisons with that of ordinary soybean. Results indicated that the protein and fat contents were lower than those in ordinary soybean,the content of carbohydrate was higher than that in soybean,and the contents of amino acids,calcium,iron,phosphorus also were different from those in soybean. The flavor of Tonka-bean milk was studied on the basis of above experiment. The aroma components of Tonka-bean milk and soybean milk were analyzed by liquid-liquid extraction using dichloromethane as solvent combined with gas chromatography-mass spectrometry( GC-MS). Results from comparative analysis showed that the different composition and relative content of aroma components such as alcohols,esters,aldehydes,ketones,phenols were detected in bean milk. A total of 34 kinds of aroma components in soybean milk and 45 kinds of aroma components in Tonka-Bean Milk were identified. Tonka-Bean milk is a kind of soybean milk with higher quality and more aromatic flavor,and the kinds of fragrance components were richer than those in ordinary soybean milk.
  • JI Shu-juan, XIONG Zhen-hua, CHENG Shun-chang, WEI Bao-dong
    Food and Fermentation Industries. 2014, 40(02): 202-206. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.047
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    Fresh broccolis were treated with spontaneous release of 2. 5 μL /L 1-methylcyclopropene( 1-MCP) and 5% carbon dioxide. The storage quality of broccoli during shelf life at 20 ± 3℃. Brocoli was tested. Broccoli with ice without( 1-MCP) or 5% carbon dioxide treatment was used as control. The results showed that spontaneous release carbon dioxide could delay the decrease of vitamin C and chlorophyll contents; Spontaneous release 1-MCP treatment could decrease the respiration intensity,and delay the decrease of soluble solids contents of broccoli. Spontaneous release of 1-MCP and CO 2 exhibited a better effect than ice treatment on improving the broccoli quality during shelf life period.
  • FAN Lin-lin, LI Meng-meng, FENG Xu-qiao, ZHAO Hong-xia, DUAN Xiao-ming, ZHANG Bei, CAI Xi-tong
    Food and Fermentation Industries. 2014, 40(02): 207-212. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.027
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    The effect of heat treatment on quality and storage of fresh-cut "Hanfu"apple was studied. Slices of the fresh-cut apple were packed by 0. 11mm thickness of PE film and stored at 4℃ after dipping in 50℃,60℃ and 70℃ hot-water solution for 2min. Indexes related to maturity and aging were measured every 2d during the storage. The results indicated that appropriate heat treatment kept sensory quality,inhibited nutritional loss and reduced microbial levels in the cut apple slices. Heat treatment at 50℃ had the best effects,fresh-cut apple slices was able to store at 4℃ for 8d.
  • GUO Yuan-yuan, LU Xiao-xiang, LI Jiang-kuo, CHEN Shao-hui, ZHANG peng, LI Bo-qiang
    Food and Fermentation Industries. 2014, 40(02): 213-218. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.028
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    The effects of film packaging combined refrigerator storage on physiology and quality of green juglans were investigated. Green juglans were storaged for 60 days and then change into room temperature. The result showed that: 40 μm and 50 μm PE packaging treatment could effectively keep the original moisture content and original color,reduce the fruit respiration. The activities of catalase( CAT) and peroxidase( POD) were promoted during the shelf life. The activity of lipoxygenase( LOX) was also maintained at a lower level. The quality of green juglans were effectively maintained and the ripening of green juglans was delayed. Compared with control group,green juglans with 40? m PE packaging treatment had better preservation effect which extended the shelf-life up to 9 days.
  • ZENG Xuan, YIN Jing-yuan, GAO Hai-yan, ZHAI Chuan-chen, WANG Yi-fan, PEI Gao-pu
    Food and Fermentation Industries. 2014, 40(02): 219-224. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.029
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    The quality and physiological of ‘Guangxi black leaf'litchi after treatment with ultraviolet( UV-C) and Bacillus subtilis CF-3 have been investigated in low temperature. Result showed that the treatment of ultraviolet combined with Bacillus subtilis CF-3 had significantly inhibited the increasing of browning index and mildew index in low temperature. The good fruit rate of this treatment had 84. 44% especially in 21d,which was significantly higher than that of CK group. It not only improved the sensory qualities of litchi,but also significantly delayed the consumption of nutrients such as Vc and TSS. It also inhibited the cell membrane permeability,the increasing of MDA content,and the changing of POD and PPO activity. Additionally,it slowed the decreasing of total phenolics content and SOD activity. Thus it delayed the speed of aging of litchi and could better keep the flavor and quality of litchi during the storage.
  • LI Le
    Food and Fermentation Industries. 2014, 40(02): 225-231. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.030
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    Under different storage conditions,the muscle moisture,crude fat,pH value,muscle fiber diameter, textural properties,water holding rate,K value,and total volatile basic nitrogen( TVB-N),TBARS of grass carp, bighead,Chinese perch and tilapia were investigated. The four fish were stored in different temperature( 4℃,- 1℃ and- 20℃) for 0,3,6,9,12d. The result showed that,under the same storage temperature,the meat quality became worse with the increase of the storage time,but lower the storage temperature could delay this process. Additionally,the meat characteristics had a direct relationship with the meat quality. The greater of muscle pH value,the smaller of muscle fiber diameter,the lower the water content and fat content,the better quality for the fish meat in the same storage temperature and time.
  • SU Man, YANG Rui-jin, XU Qi, HUA Xiao, ZHANG Wen-bin, ZHAO Wei
    Food and Fermentation Industries. 2014, 40(02): 232-235. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.007
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    Extraction of oligosaccharides from cottonseed meal was carried out by water. Macromolecular impurities in extracts,such as protein,pectin,pigment,were removed by the ultrafiltration. Based on the effect of MWCO( molecular weight cut offs),the optimum parameters were 5 kDa MWCO,20 psi and 35 ℃. The transmittance of total sugar,raffinose,stachyose and sucrose was 88. 7%,86. 3%,87. 2% and 98. 1%,respectively. The protein removal rate was 75%. The conclusion is that ultrafiltration is efficient in purification of oligosaccharides from cotton seed meal water extracts.
  • LIN Chun-mei
    Food and Fermentation Industries. 2014, 40(02): 236-238. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.048
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    To study separation and purification of total flavones in burdock leaves by polyamide column,and content was determined by spectrophotometry. Water extraction solvent,cellulase extraction solvent,cellulase and 70% alcohol extraction solvent from burdock leaves flew through polyamide column,then total flavones was absorbed and eluted by 70% alcohol,its solution eluting curve,purification and content were determined. The amount of total flavones was the best with cellulase and 70% alcohol. Next one was by cellulase only,the third was by water. Almost all of total flavonoid was eluted by 70% alcohol,the recovery rate of total flavones was 93. 0%,92. 4% and 93. 7% for three methods. And the purity were 15. 84%,12. 71% and 12. 33%,respectively. Extraction ratio of total flavones in burdock leaves raised by cellulase and alcohol extraction method,purification by polyamide column increased the purity dramatically. These data gave a valuable information for further research on burdock leaves.