Shipin Yu Fajiao Keji ，CODEN:SYFKAF
2012-2010（出版）年入库篇数 242
1. Research and development on sugar-free healthy jelly Full Text
By Zhao, Kui; Zou, Yunchuan; Yang, Xianzhen; Lu, Yanni
From Shipin Yu Fajiao Keji (2012), 48(1), 103-106. | Language: Chinese, Database: CAPLUS
To inspect factors of Stevia ext. and coagulant, a model was built to develop functional jelly. Preliminary
test obtained good sol conditions. The dosages of Stevia ext., carrageenan and fish powder were
confirmed by single-factor expt. and by orthogonal design-optimum conditions. Stevia ext. 1 mL,
carrageenan 0.4 g and fish powder 1.0 g plus 100 mL of water was the best technol. to produce grass
fragrant yellow-green jelly, colorless transparent jelly and milk-flavor jelly. The different series of jelly
were zestful, nutritious and healthy, which were suitable for wide groups.
Optimization of
2. Optimization of fermentation process conditions of pumpkin vinegar drinks Full
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Text
By Lei, Chunyan; Liu, Xuewen
From Shipin Yu Fajiao Keji (2012), 48(1), 99-102. | Language: Chinese, Database: CAPLUS
Using pumpkin juice as raw material, liq. surface fermn. was used to study the process of pumpkin
vinegar acetic fermn. By single factor expt. and orthogonal expt., the best acetic fermn. conditions were
obtained: alc. strength 6%, appropriate inoculum concn. 15%, temp. 30°C, 7 days for fermn. The
produced acid content could reach 5.121 g/100 mL.
Technology of Sy
3. Technology of Sydney juice drink Full Text
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By Li, Sining
From Shipin Yu Fajiao Keji (2012), 48(1), 97-98. | Language: Chinese, Database: CAPLUS
Using concd. Sydney juice as raw material, orthogonal expt. was used to design clarified pear juice drink,
and a reasonable formula of pear juice drink was detd. The results showed that the drink contained 5%
concd. juice, 6% sugar, 0.18% citric acid and 0.06% flavor. Using pectin and sodium CM-cellulose
(CMC-Na) as compd. stabilizer, Sydney juice drink could be made with good flavor and color.
Processing of Pa
4. Processing of Pachyrhizua angulatus powder Full Text
By Wang, Lei; Wang, Gang; Rao, Qing; Lai, Xiongwei; Liao, Zihai; He, Guobin
From Shipin Yu Fajiao Keji (2012), 48(1), 92-96. | Language: Chinese, Database: CAPLUS
The processing of arrowroot powder was studied. By means of sensory evaluation, one-factor expt. and
orthogonal expt., the optimum conditions obtained were: browning inhibitor of salt:citric
acid:water=10:1:1000, color preserving time of 25 min, microwave drying capacity of 800 W, and
vacuum drying temp. of 60°C.
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Absorption of zi
5. Absorption of zinc by mung bean during germination Full Text
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By Peng, Likuan; Yang, Kuihua; Deng, Wenwen; Huang, Meijiao
From Shipin Yu Fajiao Keji (2012), 48(1), 89-91. | Language: Chinese, Database: CAPLUS
Atomic absorption spectrophotometer was used to measure the content of zinc in mung bean sprouts and
the absorption of zinc by mung bean during germination was discussed. The absorption of zinc by bean
sprouts increased with the quality increase of zinc. When the quality increase of zinc to a certain no., the
absorption of zinc by bean sprouts tended to balance, which provided a theor. ref. for cultivating zinc-rich
mung bean sprouts.
Determination of
6. Determination of nitrofurazone metabolite in every part of Weishan lake shrimp
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Full Text
By Ni, Yongfu; Zhu, Liping; Wang, Yong; Yan, Qiucheng
From Shipin Yu Fajiao Keji (2012), 48(1), 86-88. | Language: Chinese, Database: CAPLUS
A high performance liq. chromatog.-tandem mass spectrometer (LC/MS/MS) method was used to det. the
content of nitrofurazone metabolite (SEM) in head, shell and flesh of Weishan lake shrimp. The sample
was subjected to hydrolysis, derivation, clean-up and dry up. After being dissolved in 1.0 mL 0.2%
formic acid soln., the sample was performed on Hypersil GOLD-1.9 μm, 50 mm×2.1 mm (i.d) column.
The anal. was carried out in the multi-reaction monitoring (MRM) mode and internal std. isotope diln.
method was used for quantification. The results were as follows: without using any nitrofuran anti...
Changes of lacti
7. Changes of lactic acid content in pork by colorimetric method Full Text
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By Qiu, Hongqiang
From Shipin Yu Fajiao Keji (2012), 48(1), 83-85. | Language: Chinese, Database: CAPLUS
The changes of lactic acid content in pork were detd. by refrigerated centrifugation and thiobarbituric
acid (TBA) colorimetric method. The av. content of lactic acid in pork was from 0.0594 mg/g up to
1.0962 mg/g from 0 h to 72 h. RSD% decreased from 4.1035% down to 0.9551%. Through added
different std. sample solns. of lactic acid into pork, the content of lactic acid was detd., and the results
indicated that the recovery rate was in the range of 97.28%-103.45%.
Determination of
8. Determination of flavonoids in different bean products by RP-HPLC Full Text
By Li, Yan; Li, Qinyuan; Tan, Tao; Zhang, Jianhong; Heng, Ting; Kang, Fei; Bian, Qingquan
From Shipin Yu Fajiao Keji (2012), 48(1), 80-82, 102. | Language: Chinese, Database: CAPLUS
The content of soybean isoflavones in different bean products was detd. by HPLC. LC 20AT HPLC
system was used: the mobile phase was methanol:water=5.5:4.5 (vol./vol.); the detection wavelength was
260 nm, and the flow rate was 0.8 mL·min-1. The detd. components were well sepd. from other
coexisting components. The results showed that genistin, daidzein and genistein performed a good linear
relationship in the range of 11.47-172.0 μg·mL-1 (r=0.9998), 5.33-80.0 μg·mL-1 (r=0.9999) and
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8.26-124.0 μg·mL-1 (r=0.9998). The av. recovery was 98.9% for genistin, 98.7% for daidzein and 99.4%
for geni...
Quality of yogho
9. Quality of yoghourt with bifidobacteria and pumpkin juice Full Text
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By Zhang, Lifang
From Shipin Yu Fajiao Keji (2012), 48(1), 76-79, 91. | Language: Chinese, Database: CAPLUS
The impact of different fermn. temps. on the texture, flavor and flora no. of Bifidobacteria pumpkin
yogurt was investigated. The changes of acidity, flavor and the no. of Bifidobacteria of the Bifidobacteria
pumpkin yogurt under different storage temps. were compared. The changes of polysaccharides in
Bifidobacteria pumpkin yogurt during storage were explored. The results showed that fermented at 38°C,
the water holding capacity, the apparent viscosity, the content of biacetyl, the no. of bifidobacteria and the
sensory score of the yogurt were the highest, and the colloid contraction was t...
Property of extr
10. Property of extracellular xylanase from Trichoderma RS30 Full Text
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By Li, Wenxiao; Jia, Guangfeng; Li, Zhongling
From Shipin Yu Fajiao Keji (2012), 48(1), 73-75. | Language: Chinese, Database: CAPLUS
The enzymic property of xylanase from Trichoderma RS30 was studied. The results showed that the
optimum temp. was 50°C-55°C and the thermal stability of xylanase decreased with the increasing temp.
The optimum pH was 5.5 and the optimum rang of pH was 4.5-7.5 when the activity of xylanase was
stable. This xylanase was enzyme specificity for hydrolysis of oat xylan. Mn2+ and Ca2+ had activation
on xylanase but Fe2+ and Co2+ did not.
Optimization of
11. Optimization of extraction technology of total flavones from Spartina by
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response surface methodology Full Text
By Chen, Lijuan; Tao, Xin; Zhu, Youmin; Zhou, Ya; Guo, Weiwei; Li, Yinglei
From Shipin Yu Fajiao Keji (2012), 48(1), 69-72, 91. | Language: Chinese, Database: CAPLUS
The extn. technol. of total flavones from Spartina was optimized by response surface methodol. The
content of total flavones was taken as the target. The optimal parameters were obtained by response
surface design. The factors including the ratio of material to liq., microwave power, ethanol vol. fraction
and extn. time were studied. The best extn. condition was as follows: the ratio of material to water as
1:20, 550 W of the microwave power, 75% ethanol and 4.5 min of extn. time. Under these conditions, the
total flavones extn. rate from Spartina was 0.51%. The optimized extn. process w...
Effect of chitos
12. Effect of chitosan coating on comprehensive quality of green pepper during
storage Full Text
By Liu, Yidong; Zhai, Jinlan; Yang, Yanbin; Chang, Fang
From Shipin Yu Fajiao Keji (2012), 48(1), 62-64. | Language: Chinese, Database: CAPLUS
The pepper was used as material and treated with the chitosan coating. The pepper was put into storage at
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9°C. The effects of different chitosan coating formulas selected through orthogonal expt. on the wt.-loss
ratio, decay index, the contents of Vitamin C and chlorophyll, as well as the senescence index and the
ratio of commodity in the fresh pepper were studied. The results showed that the optimal formula of
chitosan complex film was 0.15% chitosan, 0.005% tween-20, 4% 1,2-propanediol and pH 4.8. They
could maintain the quality and prolong the storage life of green pepper.
Optimization of
13. Optimization of production process of mandarin orange and lemon compound
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beverage by response surface methodology Full Text
By Bai, Hongmei; You, Jinggang; Pan, Hongmei; Chen, Gong
From Shipin Yu Fajiao Keji (2012), 48(1), 57-61. | Language: Chinese, Database: CAPLUS
With mandarin orange and lemon as raw materials, mandarin orange and lemon compd. beverage was
produced and the process was optimized. Design-Expert7.0 software was used to design the expt. The
sensory evaluation of mandarin orange and lemon compd. beverage was used as an indicator. The expt.
data was analyzed by response surface anal. method. The results showed that the proportion of mandarin
orange and lemon was 3:1; the additive amt. of mandarin orange and lemon juice was 35.33%; the
additive amt. of sugar was 5.22% and the additive amt. of citric acid was 0.11%. Under this condition, ...
Optimization on
14. Optimization on extraction technology of flavonoids from forsythia by
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synergism of water-enzyme hydrolysis and ultrasonic Full Text
By Kuang, Chaoyang; Ouyang, Yuzhu; Chen, Shi
From Shipin Yu Fajiao Keji (2012), 48(1), 49-51. | Language: Chinese, Database: CAPLUS
With forsythia as raw material, flavonoids from forsythia were extd. by synergism of cellulase enzymic
hydrolysis and ultrasonic. The influence of cellulase dosage, enzymic hydrolysis pH, temp. and time on
the extn. ratio of flavonoids with single factor expt. and orthogonal test was researched. The results
showed that the extn. rate of flavonoids from forsythia was 10.5443% under the cellulase dosage of 1.2%
(w/v), enzymic hydrolysis pH of 6.0, temp. of 50°C and time of 4 h, resp.
Effects of sweet
15. Effects of sweet potato powder on quality of noodle Full Text
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By Zhang, Ying; Xiao, Yanlin; Chen, Gong; You, Jinggang
From Shipin Yu Fajiao Keji (2012), 48(1), 44-48. | Language: Chinese, Database: CAPLUS
By adding sweet potato powder into noodle, the effect of sweet potato powder on the quality of noodle
was studied. By using the means of sensory evaluation, physiochem. detn. and texture comparison, the
effects of powder particle size, powder addn., noodle thickness and water addn. on the breaking rate, boil
loss and bend breaking ratio were analyzed. The best controlled points were 100 meshes of powder
particle degree, addn. of 10%, noodle thickness of 1.3 mm and water addn. of 24%. Under the best
conditions, the noodle had better chewing, hardness and adhesiveness quality than the other o...
Optimization of
16. Optimization of producing conditions of enzyme for mucor with high productive
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protease strain Full Text
By Liu, Fang; Cao, Xinzhi; You, Jianming; Liu, Chunming
From Shipin Yu Fajiao Keji (2012), 48(1), 40-43. | Language: Chinese, Database: CAPLUS
The article studied the producing conditions of enzyme for mucor with high productive protease strain
that was induced mutation by UV. The purpose was to improve the enzyme activity further. The results of
single factor expts. and orthogonal tests indicated that the optimal culture medium initial pH value, the
proportion of bran and soybean meal, the ratio of material and water, the culture temp. and the culture
time for this excellent mutant strain to produce protease were 7.0, 7:3, 1:1.1, 28°C and 3 d. The strain's
protease activity was 180.529 U/g after optimization, which was increased ...
Selection of lac
17. Selection of lactic acid bacteria for γ-aminobutyric acid production and
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optimization of fermentation conditions Full Text
By Wang, Chaokai; Liu, Xu; Zhang, Lei; Liu, Nian; Peng, Kui; Pan, Jianjun; Li, Xianshu
From Shipin Yu Fajiao Keji (2012), 48(1), 36-39. | Language: Chinese, Database: CAPLUS
Taking alc. fermentative material and Huangshui fluid as samples, three high γ-aminobutyric acid
producing strains were selected, in which J97 was the highest γ-aminobutyric acid producing strain and
identified as Lactobacillus brevis. The orthogonal test was used to optimize the fermn. conditions and the
optimum fermn. conditions were as follows: initial pH of 6.5, fermn. temp. of 32°C, fermn. time of 60 h,
and inoculation quantity of 5%. The content of γ-aminobutyric acid was 11.5 g/L in the optimum culture
conditions.
Technique for hy
18. Technique for hydrolysis preparation of alcohol from cassava flour by
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fermentation at low temperature Full Text
By Mo, Lichun; Peng, Wen; Zhu, Bingqing; Zeng, Li; Zeng, Fanjun
From Shipin Yu Fajiao Keji (2012), 48(1), 33-35. | Language: Chinese, Database: CAPLUS
The fermn. conditions after the single factor and orthogonal expts. were: the materials were hydrolyzed,
the pH was adjusted to 4.0, the added dosage of glucoamylase was 260 U/mL, and the dosage of yeast
was 0.05%. After 10 h, it was placed at 38°C. We got the av. amt. of each target 96 h later as: total
content of residual sugar of 9.3%, the content of alc. of 12.5% (V/V), the rate of alc. of 48.8%, and the
starch utilization of 85.9%.
Preventive effec
19. Preventive effect of swine blood enzymolysis product on iron deficiency anemia
in rats Full Text
By Hu, Yandan; Wang, Long; Shi, Lei; Zheng, Bo; Chen, Yizi; Huang, Chengyu; Li, Ming
From Shipin Yu Fajiao Keji (2012), 48(1), 30-32, 43. | Language: Chinese, Database: CAPLUS
The preventive effect of swine blood enzymolysis product (SBEP) on the iron deficiency anemia in
Wistar rats was studied. 48 Wistar growing female rats were randomly divided into a low-iron control
group and three groups added with SBEP at low, middle and high levels resp. The control rats were fed
with a low-iron diet; the rats in the low, middle and high doses groups were fed with the low-iron control
diet added with SBEP at different doses (7, 14, and 28 SBEP g/kg) for 32 days. Body wt. was measured
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once every four days. Tail blood of all rats was collected for the anal. of Hb, hematocr...
Solid-state ferm
20. Solid-state fermentation simulation system of strong-flavour liquor Full Text
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By Shi, Yongling
From Shipin Yu Fajiao Keji (2012), 48(1), 20-23, 29. | Language: Chinese, Database: CAPLUS
Solid-state fermn. in lab. was the first step for the applied research for the distillery prodn. The elements
that affected the process of fermn. and regulations in the process of fermn. could be found by the
solid-state expt. simulated the real prodn. process; and then the results could be used to guide the real
manuf. process. The solid-state fermn. system was a system that based on the simulation of practical
prodn. process; it was a precise, stable and general-used lab. method that could reflect the real changes
and regulations in practical manuf. Because of the continuous improvement o...
Research and app
21. Research and application of antihypertensive peptide derived from food Full
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Text
By Zhou, Hexia; Ma, Liang; Zhang, Yuhao
From Shipin Yu Fajiao Keji (2012), 48(1), 11-15. | Language: Chinese, Database: CAPLUS
Angiotensin 1-converting enzyme (ACE) played a key role in blood pressure regulation processes.
Antihypertensive peptides that derived from food had a relative mol. mass less than 1000 Dal, and were
normally got from protein by protease hydrolysis in a very mild condition. Angiotensin 1-converting
enzyme played an important physiol. role in human blood pressure regulation system. On the one hand, it
made no active angiotensin I into angiotensin II; on the other hand, ACE also degraded the bradykinin
into inactive segment. The active peptides from food protein had significant antihypertensi...
Nutritional and
22. Nutritional and health-protective functions of mung bean Full Text
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By Zhang, Haijun; Jia, Dongying; Yao, Kai
From Shipin Yu Fajiao Keji (2012), 48(1), 7-10. | Language: Chinese, Database: CAPLUS
Mung bean contains various nutrients and phytochems. and shows various nutritional and
health-promoting functions. The author reviewed the nutrients and biol. active components in mung bean.
Moreover, its health benefits including detoxification, hypolipidemic effect, antibacterial action and
antitumor were introduced.
Research progres
23. Research progress on extraction and refining of citrus essential oil Full Text
By Lu, Shengmin; Shi, Yingchun; Yang, Ying
From Shipin Yu Fajiao Keji (2012), 48(1), 1-6. | Language: Chinese, Database: CAPLUS
Essential oil from citrus is a large type of natural flavors and fragrances, which is popularly used in food
industry, daily chem. products and health care field. Combined with our previous research results, the
development of oil extn. methods from citrus peel and their effects on oil quality were summarized in this
paper. The necessity of refining and the characteristic of each refining and concn. method were discussed.
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The advantages and application prospect of high-fold concd. citrus essential oil were also stated. All these
would help to widen ideas on quality up-grading and competiti...
Study on process
24. Study on processing of arrowroot tea Full Text
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By Wang, Lei; Wang, Gang; Rao, Qing; Lai, Xiongwei; Liao, Zihai; He, Guobin
From Shipin Yu Fajiao Keji (2011), 47(6), 96-99. | Language: Chinese, Database: CAPLUS
The processing of arrowroot tea was studied. By means of sensory evaluation, one-factor expt. and
orthogonal expt., the optimum conditions obtained in this work were: arrowroot powder : guar gum :
xanthan gum = 10 : 0.0086 : 0.0057; temp. of 115 degree C and 20 min for drying process; and temp. of
110 degree C and 5 min for stir-frying.
Technology resea
25. Technology research of wild Stauntonia chinensis beverage Full Text
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By Pan, Hongmei; You, Jinggang; Bai, Hongmei; Huang, Luhua; Chen, Gong; Li, Xiaoying; Li, Yien
From Shipin Yu Fajiao Keji (2011), 47(6), 92-95. | Language: Chinese, Database: CAPLUS
The Guizhou Stauntonia chinensis was taken as raw material. According to the single factor expt.,
pectinase hydrolysis treatment conditions were as follows: the optimum pH 3.5, the optimum temp. of 50
degree C, reaction time 2 h, and Stauntonia chinensis juice rate 78%. By the orthogonal exptl. design to
optimize the drink recipe, the Stauntonia chinensis beverage's color, smell and taste were very good. The
formula of the orthogonal exptl. design drink was: Stauntonia chinensis juice 10%, concd. orange juice
2%, sugar 4%, ethyl maltol 0.04‰, citric acid 1.5‰, potassium sorbate 0.2‰, papaya...
Study on the inf
26. Study on the influence factors for quantitative analysis of protein Full Text
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By Tao, Liangliang; Hou, Hongbo; Li, Ningning; Chen, Lei; Li, Wanfei
From Shipin Yu Fajiao Keji (2011), 47(6), 89-91. | Language: Chinese, Database: CAPLUS
Protein products prodn. and processing system were relatively complex, and accurate detn. of protein
content anal. was the difficulty faced by modern scientific anal. of one of the topics. Currently, many
methods were used in the detn. of protein, among of which org. dyes spectrophotometric method had
attracted more attention. This paper introduced the color reaction mechanism of the interaction between
some org. dyes and protein, and discussed the influence of distractors such as the complex system of pH,
ionic strength, surfactant and hydrophobic substance on dye-protein complex absorption...
Determination of
27. Determination of Fe, Mn, Cu and Zn elements in corn by flame atomic
absorption spectrometry Full Text
By Yang, Kuihua; Li, Guolan
From Shipin Yu Fajiao Keji (2011), 47(6), 87-88, 95. | Language: Chinese, Database: CAPLUS
With HNO3-HClO4 (4+1) wet digestion method to pretreat samples, the contents of four elements Fe,
Mn, Cu, Zn in corn were detd. by flame at. absorption spectrometry. And the recovery rate of 97%-99%
for Fe, 95%-100% for Mn, 95%-103% for Cu, 100%-104% for Zn were obtained. The av. rate was
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95%-104%, and RSD was 0.1%-0.9%. It was shown that the method was reliable for the test of precision
and accuracy.
Comparison of th
28. Comparison of the nutritional components in muscles of Norway salmon and
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artificial breeding salmon Full Text
By Liu, Yanling; Deng, Lin
From Shipin Yu Fajiao Keji (2011), 47(6), 84-86. | Language: Chinese, Database: CAPLUS
The contents of nutritive compn. were measured in the muscle of artificial breeding salmon and Norway
salmon. The results showed that the contents of moisture, crude ash, crude protein, crude fat of artificial
breeding salmon and Norway salmon were 62.10%, 1.92%, 21.01%, 14.94% and 69.01%, 1.88%,
21.66%, 7.37%. Eighteen common acids were found in the both muscles, and the total contents of amino
acid (TAA), 8 essential amino acids (EAA) and 5 flavor amino acids (FAA) were 32.22%, 13.93%,
11.42% and 29.95%, 12.46%, 10.66%. The contents of minerals were also abundant in two salmon
muscles.
Comparative stud
29. Comparative study on mustard nitrite and nitrite content of other foods Full Text
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By Zhang, Yuli; He, Jialin
From Shipin Yu Fajiao Keji (2011), 47(6), 81-83. | Language: Chinese, Database: CAPLUS
In this paper, nitrate contents of raw materials and products of the pickle, daily vegetables, pork, sausage,
sausages and bacon were detected. The results showed, nitrate content in pickle products was about 3.1
mg/kg, but nitrate contents of overnight dish, sausage, sausages and bacon were its 2-5 times.
Determination of
30. Determination of acesulfame K in milk beverage by HPLC Full Text
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By Zong, Wanli; Yang, Yuanping; Qu, Shuxia
From Shipin Yu Fajiao Keji (2011), 47(6), 79-80, 99. | Language: Chinese, Database: CAPLUS
The method of detn. of Acesulfame K in milk beverage by high performance liq. chromatog. was
optimized. The HPLC condition was adjusted accordingly. The sepn. was achieved by using a ODS-C18
column (150 mm×4.6 mm) with mobile phase 0.02 mol/L NH4Ac/methanol (95/5) and velocity of 1.0
mL/min. Lastly the detn. was conducted at 214 nm through a UV detector. The relative std. deviation of
measuring results of the method was 1.04% (n=4), and the av. recovery was 91.33%. The method could
meet the requirements.
Processing techn
31. Processing technology of sarah pear-blueberries wine Full Text
By Dong, Jianlan
From Shipin Yu Fajiao Keji (2011), 47(6), 73-75, 83. | Language: Chinese, Database: CAPLUS
Fresh Sarah Pear and Blueberries were used as the main raw material to ferment wine with yeast. The key
factors influencing the quality of cider such as inoculation quantity, initial pH and fermn. temp. were
explored, through monitoring sensory quality, alc. concn., residual sugar of cider during and after the
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fermn. The optimal conditions of cider fermn. were investigated by L9 (34) orthogonal design. The
conclusion could be summarized as follows: 100 g of pears adding water 50 mL were fermented with 8%
yeast at 28 degree C and the initial pH was 7. The significance inspection showed that...
Effect of immobi
32. Effect of immobilization on yeast invertase activity Full Text
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By Li, Qin
From Shipin Yu Fajiao Keji (2011), 47(6), 70-72. | Language: Chinese, Database: CAPLUS
Sodium alginate embedding was used to fix yeast sludge. The changes of sucrose enzyme activity before
and after immobilization, and the effects of temp. and pH before and after immobilization on sucrose
enzyme activities were explored. The results showed that optimum temp. of invertase was 60 degree C
and its optimum pH was 7. The exptl. results showed that: immobilization had low effects on invertase
activity.
Optimization of
33. Optimization of two-phase systems extraction total flavonoids in phellodendron
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by response surface analysis Full Text
By Yin, Yongzhong; Long, Jinguo
From Shipin Yu Fajiao Keji (2011), 47(6), 65-69. | Language: Chinese, Database: CAPLUS
Total flavonoids in phellodendron were extd. by alc.-ammonium sulfate two-phase aq. system synergism
with ultrasound extn. Extn. time, ethanol-water ratio, material-solvent ratio and salt concn. on extn. ratio
of total flavonoids were studied by expt. of single factor. Basing on single factor expt., extn. time,
ethanol-water ratio and material-solvent ratio were as response factors. The extn. ratio of total flavonoids
from phellodendron was as response value. According to Box-Benhnken principle of design, the response
surface method included three response factors and three levels and infl...
Study on DVS yog
34. Study on DVS yogurt starter cultures in processing of yogurt Full Text
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By Sun, Lingxia; Zhang, Qiuhui; Li, Hong; Li, Zhenzhen
From Shipin Yu Fajiao Keji (2011), 47(6), 63-64, 69. | Language: Chinese, Database: CAPLUS
In order to reduce the amt. of DVS yogurt starter cultures and the prodn. cost, the activation times and
inoculum concn. were studied. The results showed that the best activation times of 518 and 350 DVS
yogurt starter culture were both once, and the best inoculum concn. was 0.06 g/250 mL.
Cloning and expr
35. Cloning and expression of α-glucosidase gene from Thermotoga neapolitana
Full Text
By Chen, Lili; Chen, Ping; Hua, Xinchun; Jiang, Haiqin; Liu, Qiong; Bi, Yunfeng
From Shipin Yu Fajiao Keji (2011), 47(6), 58-62. | Language: Chinese, Database: CAPLUS
To produce a kind of Thermotoga neapolitana DSM 4359 α-glucosidase (TNAG) in large quantity, which
GenBank registration no. was lcl27401, the gene was cloned and expressed in Escherichia coli. First, the
genome DNA of T. neapolitana DSM 4359 as a template and through the PCR amplification target gene
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and complete the T cloning, the results of database contrast in NCBI indicated: the similarity of amino
acid sequences of target gene and Thermotoqa sp. RQ2 was more than 99%. Then the target gene was
connected to expression vector pET-32a(+) and E. coli Rosetta was imported with iso-Pr β-D-1-th...
Study on extract
36. Study on extraction technology of flavonoids from Fagopyrum cymosum grains
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Full Text
By Tang, Yu; Peng, Dechuan; Sun, Junxiu; Liu, Jianlin; Shao, Jirong
From Shipin Yu Fajiao Keji (2011), 47(6), 54-57. | Language: Chinese, Database: CAPLUS
The optimal technol. requirements of extg. flavonoids from Fagopyrum cymosum grains were
investigated. The optimum ethanol extn. conditions were follows: ethanol concn. 80%, solid-liq. ratio
1:40, extn. temp. 60 degree C and extn. time 2.5 h.
Study on relatio
37. Study on relationship between the amount and effect in extracting cordycepin by
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ethyl acetate Full Text
By Xiao, Zhenghua; Zhang, Xianghong; Zhang, Min; Wang, Yunchun; Hu, Zhi; Wu, Qiang
From Shipin Yu Fajiao Keji (2011), 47(6), 50-53, 57. | Language: Chinese, Database: CAPLUS
Based on the study of verification test and via orthogonal test in extg. cordycepin of different factors
including concn. of cordycepin infusion, dosage of Et acetate, extg. standing time, shaking time, extg.
temp., pH value of cordycepin infusion and extg. times, the best processing parameters for extg.
cordycepin were optimized and screened. The results showed that when mainly considering the yield rate
of cordycepin, the best parameters were as follows: massfraction of cordycepin infusion of 20%,
cordycepin infusion to Et acetate ratio of 1:1.2, pH of cordlycepin infusion of 7.5, shaking t...
Breeding of mona
38. Breeding of monascus protoplasts by UV mutagenesis and fusion and detection
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of MonacolinK Full Text
By Wu, Xueqian; Wang, Fangan
From Shipin Yu Fajiao Keji (2011), 47(6), 44-49. | Language: Chinese, Database: CAPLUS
The original strain Q-11, which had higher yield of MonacolinK was adopted by the dual technol. of UV
mutagenesis and fusion of protoplast. One stable and high-MonacolinK-yielding Monascus strain was
obtained. The optimum conditions for enzymic protoplast showed that the mycelium age of the Q-11 was
36 h, time of enzymolysis was 2.5 h-3 h, and enzymic system (0.3% lysozyme + 0.5% snailase + 0.5%
cellulase). The Monascus protoplast in the 25W UV lamp at a 20 cm distance for 80-100 s, and the death
rate reached 88.7%-91%. The protoplast fusion rate of X-60 and Q-11 was 3.56‰. The MonacolinK...
An elementary in
39. An elementary introduction to the IMP and high chicken quality Full Text
By Tang, Zhenrui; Zhu, Renjun; Liu, Xingyong
From Shipin Yu Fajiao Keji (2011), 47(6), 36-39. | Language: Chinese, Database: CAPLUS
Inosine monophosphate acid (IMP) is the key indicator of chicken flavor characteristics, and its content is
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an important basis to evaluate the quality of high-quality chicken. More and more attention of IMP was
paid by people because of the pursuit to the flavor in recent years. This paper discussed the content of
IMP influenced the chicken quality, the factors affecting the contents of IMP in chicken, the synthesis
mechanism and the industrial prodn. of IMP from the perspective of quality chicken.
Study on optimiz
40. Study on optimization of the extraction technology of Lycium barbarum
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polysaccharide by response surface methodology Full Text
By Liu, Lin; Yan, Ruiming; Zeng, Fanjun
From Shipin Yu Fajiao Keji (2011), 47(6), 32-35. | Language: Chinese, Database: CAPLUS
In this study, the method of polysaccharide extn. was hot water extn. With anthrone-sulfuric acid method,
the content of LBP was tested under the 620 nm and the yield was calcd. Box-Behnken statistical design
technol. was used to optimize the method of LBP extn. With the response surface optimization, the
optimum conditions were: extn. temp. 87 degree C, liq. ratio 1:26 and extn. time 7 h. On the conditions,
the highest yield of LBP was 8.2%. The results were not only had the best extn. conditions for LBP, but
also the results of response surface design expt. was much higher the tradition...
Optimization des
41. Optimization design of manufacturing technique of low-sugar yoghurt Full Text
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By Xue, Long; Zhu, Yinglian; Zhang, Peizheng
From Shipin Yu Fajiao Keji (2011), 47(6), 29-31, 39. | Language: Chinese, Database: CAPLUS
This paper, taking whole milk powder as the main material and stevioside and sucrose for sweeteners,
developed low-sugar yoghurt, which had good flavor and high nutritive value, and many health effects.
The orthogonal expt. indicated that the optimal technol. conditions as follows: when the ratio of
stevioside and sucrose was 7:3, the quantity of sugar was 2%, inoculum concn. was 1.5%, and the fermn.
temp. was 40 degree C. Under the process conditions, the product was the organization state uniform and
had unique flavor with the milk and chrysanthemum mix fragrant.
Study on index c
42. Study on index change of direct vat set function bacteria during the fermentation
process of green vegetables saline Full Text
By Yu, Wenhua; Zhang, Shuyan; Chen, Gong; Liu, Zhu; Lan, Hengchao; Wan, Hu; Zhang, Qisheng; Li,
Jiezhi; Zhang, Ying; Li, Heng
From Shipin Yu Fajiao Keji (2011), 47(6), 22-24. | Language: Chinese, Database: CAPLUS
Key technologies during the fermn. process of pickled green vegetables using direct vat set (DVS) were
studied. The changes of sol. solids, pH, lactic acid, amino nitrogen of green vegetables and saline water
in saline fermn. process were detected. The saline fermn. parameters of green vegetables with direct vat
set function bacteria were confirmed that: salt was added 6%-8%; at the same time 0.04‰ direct vat set
function bacteria was sprayed in a layer green vegetables; after one month saline treatment, lactic acid
content reached above 0.6%, and the content of notrite gradually decreased t...
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Screening of dih
43. Screening of dihydroxyacetone-producing marine bacteria and optimization of
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the fermentation conditions Full Text
By Chen, Zhe; Wang, Zhaoshou; Fang, Baishan; Wang, Shizhen; Peng, Yajuan
From Shipin Yu Fajiao Keji (2011), 47(6), 15-21. | Language: Chinese, Database: CAPLUS
Twenty strains capable of producing dihydroxyacetone from glycerol were isolated from the soil of the
mangroves in Xiamen Harbor, and one of them named ch20-1 had relatively higher converting capability
of 96.3%. The strain was identified by 16S rDNA sequence and systematic biochem. anal. The results
showed that the strain belonged to Flavobacterium. Plackett-Burman (PB) design and Central Composite
Design (CCD) were applied to screen and optimize the fermn. conditions to produce DHA. The amt. of
CaCO3, and the concns. of sorbitol and yeast ext., as three key factors, were found to signifi...
Initial studies
44. Initial studies on improving quality of mustard tube pickle Full Text
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By Zeng, Fankun; Hou, Dongjun
From Shipin Yu Fajiao Keji (2011), 47(6), 9-14. | Language: Chinese, Database: CAPLUS
The multiplication of Bifidobacterium Longum in artificial inoculate pickles fermented by Lactobacillus
plantarum was mainly studied in the paper. A few of growth factors were compared. The medium
fermented soln. formula and the best conditions were detd. Bifidobacterium Longum no. of pickle in
different packages was compared finally. The results showed that: three different extn. liq. of jerusalem
artichoke, potatoes, soybean had proliferation function to Bifidobacterium Longumr and jerusalem
artichoke was the best. Tomato juice 20% and 2% extns. from Jerusalem artichoke in skim milk cou...
Comparison and o
45. Comparison and optimization of extraction process of canthaxanthin produced
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by Gordonia sp. Full Text
By Li, Chao; Wang, Jinhua; Wang, Yongze; Zhao, Jinfang; Liu, Zao
From Shipin Yu Fajiao Keji (2011), 47(6), 5-8. | Language: Chinese, Database: CAPLUS
The extn. method of canthaxanthin produced by Gordonia sp was researched. The pigment was extd. with
five different kinds of methods such as DMSO (DMSO) extn., combing hydrochloric acid (HCl) with
heating method, snail enzyme treatment and freeze-thaw method. Furthermore, L9 (34) orthogonal test
was used to optimize the technol. with extn. temp., extn. time, ratio of material to solvent as influence
factors. The results showed that DMSO method was suitable for extn. of canthaxanthin and the
canthaxanthin concn. could reach 197.88 mg/L. According to the orthogonal expt., the best optimizati...
Study on process
46. Study on processing technology of nutritional sauerkraut Full Text
By Li, Heng; Chen, Gong; Li, Guobin; Zhang, Qisheng; Hu, Taijian; You, Jinggang; Wan, Hu; Wei,
Wanwen; Yu, Wenhua
From Shipin Yu Fajiao Keji (2011), 47(6), 1-4, 21. | Language: Chinese, Database: CAPLUS
The pretreatment of raw materials and process technol. in sauerkraut prodn. process were studied and the
effects of harvest time, salting method, salting time, salt consumption, cleaning, desalination, mixing
materials, sterilization and storage processing on the selenium, iron and zinc content in Nutritional
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Sauerkrau were discussed. The optimum of parameters for the pretreatment of raw materials and process
technol. was detd.: collection period: normal collection period, salting method: direct salting, salting
time: 3 mo, salt consumption: 7%, cleaning process: 5 times the water of salted m...
Research on cons
47. Research on constringent meatballs with oat dietary fiber Full Text
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By Yang, Yue; Luo, Cheng
From Shipin Yu Fajiao Keji (2011), 47(5), 103-106. | Language: Chinese, Database: CAPLUS
The constringent meatballs were prepd. by adding the right amt. of oat dietary fiber, textured soybean
protein, mixed phosphate to fresh porcine hind legs meat. The research made sensory evaluation
result-anal. about the mouth feel, elasticity, taste, color and section of the meatballs to find out the best
parameters of producing constringent meatballs with oat dietary fiber. The results showed that the best
parameters were adding 5% oat dietary fiber, 18% textured soybean protein and 0.5% mixed phosphate.
When adding 5% oat dietary fiber, the meatballs had favorable sensory quality and hig...
Research of heal
48. Research of health care beverage process technology Full Text
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By Chen, Qiong; Zhou, Yinghong
From Shipin Yu Fajiao Keji (2011), 47(5), 98-102. | Language: Chinese, Database: CAPLUS
A functional beverage was produced using vinegar and egg, honey as main materials and Chinese
medicinal herb exts. such as medlar, licorice, chrysanthemum using combinative enzyme. The condition
of enzymic hydrolysis, selection of color-protecting reagent, stabilizer and sweetener were also
discussed. The result showed the optimal condition of the protein's enzymic hydrolysis. Gluconic acid
lactone (0.05 mg/mL) was used as color-protecting reagent. β-Cyclodextrin (0.1%) was used as stabilizer.
Stevioside (0.3 g/L) was used as sweetener. The best formula of the beverage was detd. by ortho...
Flavoring compos
49. Flavoring compositions from the mulberry fermentation wine Full Text
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By Shang, Jingmin; Zhao, Xinjie
From Shipin Yu Fajiao Keji (2011), 47(5), 95-97. | Language: Chinese, Database: CAPLUS
This paper took the wine brewed from the clear mulberry juice as sample, through liq.-liq. extn. as
sample pretreatment and used GC-MS to analyze the odorants. The results showed that 28 compds. were
identified in the wine: phenylethyl alc. (2.54%), Et succinate (6.21%), butyrolactone (5.42%), isoamyl
acetate (2.54%), octanoic acid Et ester (2.07%) and Et acetate (0.78%) were the major constituents of the
aroma profile of mulberry wine.
Study on mulberr
50. Study on mulberry wine brewing process and analyze on physical and chemical
index and nutrition index Full Text
By Wu, Jingjing; Liang, Guiqiu; Lu, Chunxia
From Shipin Yu Fajiao Keji (2011), 47(5), 91-94, 102. | Language: Chinese, Database: CAPLUS
Combined fermn. technol. with original fruit soaked process could get unique flavor mulberry wine
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which made mulberry fruit as raw material. Analyzed orthogonal expt. on conditions of the main fermn.
of mulberry original wine, the results showed that 23% of initial sugar content, 0.08 g/L of sodium
bisulfate content and 0.21 g/L of yeast as the best factors of process. Mixed the mulberry of fermented
original wine with mulberry of the soaked original wine in ratio of 5.6: 1, the test showed that the
mulberry wine was high in vitamin C content, had 23.3 μg/100 mL and vitamin E content was 19....
Relationship bet
51. Relationship between liquor aging and storage conditions Full Text
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By Pan, Jianjun; Liu, Nian; Zhang, Lei; Liu, Xu; Peng, Kui; Wang, Chaokai; Li, Xianshu
From Shipin Yu Fajiao Keji (2011), 47(5), 87-90. | Language: Chinese, Database: CAPLUS
After base liquor was stored in the containers of liquor storeroom in a period of time, aroma would
become more harmonized and flavor would be improved. Relationships between liquor quality and
containers, time, temp. on base liquor storage were studied with sensory evaluation, physicochem. anal.
and gas chromatog. anal. The results showed that the effects of aging which base liquor stored in pottery
was significant than in stainless steel tank. Liquor stored in pottery needed 7 to 8 mo to aging, while
liquor stored in stainless steel tank needed 9 to 10 mo to aging. In a short time, high-...
Detection and co
52. Detection and control properties of heterocyclic amine Full Text
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By Chen, Fang; Zeng, Fankun
From Shipin Yu Fajiao Keji (2011), 47(5), 78-83. | Language: Chinese, Database: CAPLUS
A review. Heterocyclic amine, a kind of strong carcinogens, mainly existed in high-temp. cooking food,
which was rich in protein. The classification, detection, prevention and recent research progress of
heterocyclic amine were mainly reviewed in this paper.
Analysis the sou
53. Analysis the sources of soy protein derivative Full Text
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By Liu, Yanmin
From Shipin Yu Fajiao Keji (2011), 47(5), 75-77. | Language: Chinese, Database: CAPLUS
During fermn. of soy sauce, microbial protein decompn. of raw materials was not complete. The soy
sauce and protein hydrolyzates of protein derivs. showed that the current soy sauce brewing process to
the hydrolysis of proteins was incomplete, only about 60%. Protein degrdn. in protein hydrolyzate was
not entirely, its protein degrdn. ability at about 80%. Because of the testing technol. was not very peptide
mature in qual. aspects, there were some difficulties. It could be only as a difference method between soy
sauce and a of protein hydrolyzates.
Analysis on the
54. Analysis on the components of rice flavor product Full Text
By Yan, Jun; Li, Renwei; Qu, Jin; Zhong, Hongxia; He, Xiaoping
From Shipin Yu Fajiao Keji (2011), 47(5), 72-74. | Language: Chinese, Database: CAPLUS
A preliminary anal. based on liq. chromatog. had been developed for rice flavor of the Components of the
product, identified by retention time characterized the main flavors of rice flavor products. The results
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showed that the main components of rice flavors products were several common flavor substances of
2-acetyl pyridine, 2-propionyl-pyridine, 2-acetyl pyrazine, vanillin, Et vanillin and so on. Different
brands of rice products had different flavors and flavor compn. of the material.
Polymalic acid s
55. Polymalic acid synthesis with Aureobasidium pullulans fermentation
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experiments Full Text
By Li, Ruiying; Qiao, Changsheng; Guo, Hua; Xu, Yonghu
From Shipin Yu Fajiao Keji (2011), 47(5), 68-71. | Language: Chinese, Database: CAPLUS
In this paper, polymalic acid (PMLA) synthesis with Aureobasidium pullulans fermn. expt. was studied.
A high cell permeability strain was obtained by UV mutagenesis. Through study on the optimization of
fermn. conditions, two-section fermn. method was used to produce PMLA. The optimum fermn.
condition was growth temp. 30°C, PMLA produced temp. 25°C and inoculum 8%.
Process technolo
56. Process technology of yam health pickle Full Text
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By Wen, Wen; Li, Liang; Zhang, Wenxue
From Shipin Yu Fajiao Keji (2011), 47(5), 65-67. | Language: Chinese, Database: CAPLUS
Yam is a common medicine and food of material resources. We tried to put the traditional Chinese kimchi
and traditional Chinese medicine combined, to make new health care for raw materials yam pickles. We
estd. yam pickles by pH. The changes of pH value, NO2-, yam polysaccharide and yam starch during the
fermentative process were mainly studied. And then, the conclusion that yam can serve as a kind of new
type of health pickle was got.
Optimize on the
57. Optimize on the processing technological conditions of high-quality tofu
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pudding Full Text
By Yuan, Xianling
From Shipin Yu Fajiao Keji (2011), 47(5), 62-64. | Language: Chinese, Database: CAPLUS
The workmanships and method of Tofu pudding was optimized in his thesis. The factors including the
soaking time, the amt. of the water added, the temp. and the amt. of lactone when grinding beans and so
on had been studied. The best conditions obtained good taste, quality and stability of tofu pudding were
that the soaking time was 7 h; the ratio of bean to water was 1: 5; the amt. of adding lactone was
bean-lactone ratios of 50: 1 and the point pulp temp. was 80°C.
Research on brow
58. Research on browning and controlling of fruit juice Full Text
By Shu, Nianhui
From Shipin Yu Fajiao Keji (2011), 47(5), 59-61, 71. | Language: Chinese, Database: CAPLUS
A review. This Article introduced the enzyme Browning and nonenzymic Browning in fruit juice and
discussed the influence factors of Browning, including pH, temp., substrates and oxygen. Browning
inhibitors and controlling measurements were also presented.
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Extraction resea
59. Extraction research of the dietary fiber of Yam Full Text
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By Qiao, Xuwei; Liu, Tingyuan; Zeng, Li
From Shipin Yu Fajiao Keji (2011), 47(5), 55-58. | Language: Chinese, Database: CAPLUS
Influence of immersion solid-liq. ratio, particle size and immersion time in phys. extn. of yam was
studied, while the influence of enzymic hydrolysis solid-liq. ratio of α-amylase and glucoamylase,
enzymolysis time, enzymolysis temp. was studied. The result showed that the best optimum conditions of
extg. dietary fiber of yam were 1: 4 immersion solid-liq. ratio, immersion time 3 h, 200 mesh in
immersion; 1: 8 solid-liq. ratio, enzymolysis time 1 h, enzymolysis temp. 65°C in enzymic hydrolysis and
the extn. rate was 20.19%.
Isolation and id
60. Isolation and identification of Bacillus alcalophilus producing elastase in
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Nyingchi Full Text
By Ma, Changzhong; Tian, Guanglou; Gu, Xuedong; Luo, Zhang; Yang, Lin
From Shipin Yu Fajiao Keji (2011), 47(5), 52-54, 71. | Language: Chinese, Database: CAPLUS
To isolate bacillus alcalophilus which producing Elastase in Nyingchi of Tibet, this study took examples
in the slaughterhouse's soil and sewage of Bayi Town in Nyingchi, and isolated it. The ratio (HC) of
hydrolysis of elastin formed transparent circle diam. to the diam. of the colony is the largest as research
object. Transparent circle diam. and the diam. of the clony were measured on plate hydrolysis of elastin.
It was identified in term of morphol. characteristics, physiol. and biochem. characteristics. The results
showed that the strain of bacteria which was isolated was identified a...
Pre-treatment of
61. Pre-treatment of ethanol extraction process of diosgenin Full Text
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By Shen, Hui; Zhao, Congcong; Liu, Zeng; Zeng, Fanjun
From Shipin Yu Fajiao Keji (2011), 47(5), 49-51, 74. | Language: Chinese, Database: CAPLUS
The ethanol extn. process conditions of saponin in process of diosgenin were studied, including extn.
temp., ratio between material and liq., extn. time and ethanol concn. Through orthogonal expt., the
optimal conditions were detd.: 50°C, the materials-liq. ratio of 1: 14, 80% ethanol, extn. time of 7 h,
according to the optimized conditions, the av. extn. rate could be 91.81%.
Optimization of
62. Optimization of microwave-assisted extraction of polysaccharides from
Auricularia auricular with response surface methodology Full Text
By Zeng, Weicai; Zhang, Zeng; Jia, Lirong
From Shipin Yu Fajiao Keji (2011), 47(5), 45-48, 58. | Language: Chinese, Database: CAPLUS
Response Surface methodol. (RSM) was used to optimize the microwave-assisted extn. (MAE) for
polysaccharides from Auricularia auricular (PAA). The correlation in the temp., time, microwave power
and pH of soln. were studied. By the SAS software, the optimum conditions of MAE of PAA can be
concluded as temp. 95°C, time 25 min, microwave power of 860 W and pH 7.0. Under the optimum
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conditions, the yield of PAA is up to 16.53%.
Different pretre
63. Different pretreatment methods on sugar reducing content of corn cob Full Text
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By Wang, Chenchen; Zhang, Huashan; Wang, Weiping; Chen, Wei
From Shipin Yu Fajiao Keji (2011), 47(5), 41-44. | Language: Chinese, Database: CAPLUS
By single factor and orthogonal expt. the optimum corn cob pretreated technol. was confirmed, and
provided carbon sources for ethanol fermn. of S. cerevisiae. In this paper, dil. sulfuric acid combined with
high temp. and pressure, high temp. and pressure, dil. sulfuric acid combined with microwave and dil.
sulfuric acid combined with ultrasonic pretreated corn cob. The results showed that 1% of dil. sulfuric
acid and the corn cob in the case of 10: 1 at 121°C high-temp. processing 3 h was the best treatment
soln., and the reducing sugar concn. was up to 36.38 mg/mL.
Accelerated agin
64. Accelerated aging of balsamic vinegar by chemical method Full Text
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By Huang, Ting; Ma, Chengjin; Zheng, Junxiao; Peng, Zhongjin; Xiao, Wang; Huang, Qun; Ge, Wenying
From Shipin Yu Fajiao Keji (2011), 47(5), 37-40, 44. | Language: Chinese, Database: CAPLUS
In this expt., the new brewed balsamic vinegar was accelerated maturity by chem. method, meanwhile,
the content of ester was obtained by aging as index. Taking the concn. of hydrogen peroxide, reaction
temp., reaction time as investigation factor, the optimum conditions were detd. through orthogonal expt.
The optimum conditions of aging balsamic vinegar by chem. method showed as follows: concn. of
hydrogen peroxide was 0.05 mol/L; reaction temp. was 30°C and reaction time was 2 h. By the chem.
method of the vinegar in the near UV region spectra had significant upward trend, the result showe...
Preparation of c
65. Preparation of caffeine from tea by supercritical CO2 extraction Full Text
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By Zhao, Xuzhuang; Guo, Weiqiang; Tang, Yuanmou; Zhao, Yu
From Shipin Yu Fajiao Keji (2011), 47(5), 34-36. | Language: Chinese, Database: CAPLUS
The caffeine was extd. from tea by supercrit. CO2 extn. technol. in this paper. The caffeine was measured
by UV spectrophotometry method. The extg. rate of the caffeine was chosen as the detective index and
the optimum extn. conditions were investigated. The orthogonal test was used to investigate the effects of
pressure, temp., ext. time and the species of cosolvent on the extg. rate of the caffeine. The results
indicated that when using 30% ethanol as cosolvent, extg. pressure was 25 MPa, at 40°C for 4 h. The
extg. rate of the caffeine was up to 3.95%.
Analysis of the
66. Analysis of the structure of yeast glucan Full Text
By Zhang, Haibo; Dai, Jun; Luo, Biying; Zhang, Yan
From Shipin Yu Fajiao Keji (2011), 47(5), 31-33. | Language: Chinese, Database: CAPLUS
The structure of yeast glucan was studied. The Mw of yeast glucan was detd. by HPLC and the structure
of yeast glucan was analyzed by IR, 1H and 13C NMR. The result indicate that the Mw of glucan is
800-1000 KD, and the glucan is β-1,3(1,6)-glucan, in which the β-1,3-glucan is about 85%.
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Researches on th
67. Researches on the mathematical model and air-drying properties of Pachyrhizus
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angulatus slice Full Text
By Wang, Lei; Wang, Gang; Rao, Qing; Lai, Xiongwei; Liao, Zihai; He, Guobin; Lu, Xiaoli
From Shipin Yu Fajiao Keji (2011), 47(5), 27-30. | Language: Chinese, Database: CAPLUS
Researches on the air-drying characteristics of Pachyrhizus angulatus slice were conducted on the
air-drying test machine. The effects of air temp. as well as velocity and material d. on the drying rate
were also investigated, and the order from high to low was air temp.>velocity>material d. The exptl. data
was processed base on three different math. models, and the result showed that the drying performance of
Pachyrhizus angulatus slice, agreed with Page equation (viz.). The F value of model fitting was 1102.35,
showed great significance.
Purification and
68. Purification and characterization of ribosome inhibiting protein from the seeds
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of Jatropha curcas Full Text
By Zhao, Xingxiu; He, Yiguo; Fang, Chunyu; Deng, Jing; Wu, Huachang; Cheng, Chi
From Shipin Yu Fajiao Keji (2011), 47(5), 24-26. | Language: Chinese, Database: CAPLUS
A ribosome inhibiting protein (RIP) was isolated and purified from the seeds of Jatropha curcas by pptn.
of satn. of (NH4)2SO4, strong cation exchange chromatog. column (SP Sepharose Fast Flow) and
Sephadex G-75 mol. sieve chromatog. The results of SDS-PAGE, PAGE, IEF-PAGE, and PAS-schiff
staining after SDS-PAGE showed that RIP was a homogeneous single band or a glycoprotein band with
pI of 8.7. The purified RIP's carbohydrate was about 5.1%.
Effect of tea gl
69. Effect of tea glycoprotein on the functions of secretion and phagocytose of
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dendritic cells Full Text
By Han, Cheng; Nie, Shaoping; Huang, Danfei; Chen, Yiqing; Xie, Mingyong
From Shipin Yu Fajiao Keji (2011), 47(5), 20-23. | Language: Chinese, Database: CAPLUS
The basis was provided to elucidate the immunomodulatory mechanism of tea glycoprotein (TGP) by
testing its effects on the maturing of murine bone marrow derived dendritic cells (DCs). Monocytes
generated from bone marrow of Balb/cj mouse were cultured for 6 days in complete RPMI 1640 medium
contg. 10% FBS, rmGM-CSF and rmIL-4.1-50 μg/mL TGP were added to cells on day 6 of culture for 48
h. The phagocytose ability of DCs were analyzed by flow cytometry. The level of mouse IL-12 p70,
IL-10 and IL-1β in culture supernatants was detd. by sandwich ELISA. The level of NO was detected by
Griess ...
Optimization of
70. Optimization of fermentation production medium of glutathione by
Saccharomyces cerevisiae using response surface methodology Full Text
By Zhou, Mingfeng; Huang, Fan; Zhang, Weiwei; Wang, Changgao; Lin, Jianguo; Cai, Jun
From Shipin Yu Fajiao Keji (2011), 47(5), 15-19, 30. | Language: Chinese, Database: CAPLUS
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Optimal fermn. media of glutathione prodn. of Saccharomyces cerevisiae by Plackett-Burman design,
Box-Behnken design and Response surface anal. were studied. Five nutrients factors' effects on the
fermn. such as glucose, yeast ext. etc. were evaluated by using Plackett-Burman design. Glucose, yeast
ext. and (NH4)2SO4 played important roles in GSH prodn., while others had minor effect. Exptl. design
of steepest ascent optimizes the prodn. medium of glutathione to find the best value area. Box-Behnken
design and Response surface anal. response det. the optimal concn. of the main factors. Th...
Beef and bean cu
71. Beef and bean curd TG recombination meat response surface optimization
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condition research Full Text
By Pan, Hongmei; Yin, Rongxue; You, Jinggang; Li, Qin; Bai, Hongmei; Chen, Gong; Tang, Chun
From Shipin Yu Fajiao Keji (2011), 47(5), 10-14. | Language: Chinese, Database: CAPLUS
In this paper, beef and bean curd were cross-linked prepn. of restructured meat by transglutaminase. Tofu
and beef recombination optimization parameters were studied by the single factor expt. and response
surface exptl. The best optimized formula was that the ratio of beef and bean curd was 4: 1; the amt. of
adding accessories (with meat and bean curd total) were TG 1‰, sodium caseinate (SC) 1.2%, salt 2%
and compd. phosphate 0.3‰. By response surface method the expt. obtained the optimum process
conditions, which were enzyme amt. 4 U·g-1, temp. 40°C, pH7.5 and reaction time 2.5 h. Sensor...
Breeding of a hi
72. Breeding of a high selenium-enriched yeast strain Full Text
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By Wang, Xiaobo; Liu, Le; Li, Xueru
From Shipin Yu Fajiao Keji (2011), 47(5), 6-9. | Language: Chinese, Database: CAPLUS
A yeast strain Y2 was mutagenized by the radial of 60Co-γ. A high selenium-enriched strain YR166 was
screened from mutant strains of Y2. The compns. of culture medium for the growing of YR166 was
gained by a L9(34) orthogonal test, which are 10% of wort, 1.0% of (NH4)2SO4, 0.2% of KH2PO4, and
50 μg/mL of the inorg. Se4+. The optimal conditions of fermn. for YR166 strain were the liq. vol. of 60
mL in 500 mL Erlenmeyer flask for 30 h. Se was added in the culture at 6 h. The cultivation temp. was
30°C. Under the optimized conditions the total Se content of the YR166 cells reached 2531.4 μg...
Effects of direc
73. Effects of direct vat set lactobacillus preparation on the fat accumulation in liver
of obesity rats Full Text
By Shi, Lei; Huang, Chengyu; Zhang, Qisheng; Xu, Jiayu; Chen, Gong; Wang, Ye; Wang, Weidong; Li,
Ming
From Shipin Yu Fajiao Keji (2011), 47(5), 1-5. | Language: Chinese, Database: CAPLUS
The study was designed to investigate the effects of direct vat set lactobacillus prepn. (DLP) on the fat
accumulation in liver of obesity rats. After 3 days adaptive feeding, a total of 60 SD rats were randomly
divided into five groups, control group fed conventional diet, obesity model group fed high-fat diet, the
low-, the middle-, and the high-dose exptl. group fed high-fat diet and infused with the soln. of DLP at
levels of 1.05×109 cfu/kg/d, 2.10×109 cfu/kg/d and 4.20×109 cfu/kg/d, resp. The food intake was
recorded every day, and body wt. was detd. weekly. At 15 wk, all rats were kil...
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Development of c
74. Development of compound fruit cake of pineapple and pumpkin Full Text
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By Luo, Cheng
From Shipin Yu Fajiao Keji (2011), 47(4), 93-97. | Language: Chinese, Database: CAPLUS
Pineapple and pumpkin as raw materials, a new type of compd. fruit cake was developed, the best
formula and the best tech. parameters were detd. The results showed that the fruit cake flavor and quality
of the size of pineapple and pumpkin quality proportion > sucrose > compd. gum > citric acid, and the
optimal level for the combination of pineapple and pumpkin mass ratio of 2:1, sucrose (13%), compd.
gum (2.3%), citric acid (0.1%).
Urease activity
75. Urease activity in an autotrophic bacteria Thiobacillus thiooxidans Full Text
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By Liu, Xiaojuan
From Shipin Yu Fajiao Keji (2011), 47(4), 90-92. | Language: Chinese, Database: CAPLUS
Urease activity was found in the fermn. of Thiobacillus thiooxidans. The initial concn. of sulfur and urea,
and initial pH in the medium influenced urease activity, max. urease activity crude enzyme being noted
after 96 h of fermn. with 24 g/L initial concn. of sulfur and 0.1 g/L of urea, and on nature pH 5.82. There
was no relevant paper reported.
Research on the
76. Research on the optimization of spinosad fermentation by response surface
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methods Full Text
By Yang, Ruizhi; Guo, Yidong
From Shipin Yu Fajiao Keji (2011), 47(4), 85-89. | Language: Chinese, Database: CAPLUS
By response surface methods, the fermn. materials were investigated and optimized. The significant
impact factors of the different fermn. conditions, glucose, dextrin and yeast ext., were screened and
identified by Plackett-Burman exptl. design. Then the best response area was selected through Steepest
Ascent Path Design. The levels of significant factors were further optimized using central composite
design. The optimized medium was as follows: glucose 41.98 g/L, dextrin 13.6 g/L, cottonseed powder
20 g/L, yeast ext. 3.1 g/L, fish meal 10 g/L, (NH4)2SO4 1.5 g/L, MgSO4 0.1 g/L, CaCO3 3 g/L...
Study on glycosy
77. Study on glycosylation technology for corn and rice Yellow Wine Full Text
By Zhang, Xiaoju; Yang, Cuizhen; Li, Hengjiang; Li, Shijie
From Shipin Yu Fajiao Keji (2011), 47(4), 82-84. | Language: Chinese, Database: CAPLUS
Corn and rice were considered as raw material for yellow wine, the best corn-rice wt. ratio was 1:1. The
optimal glycosylation technol. of corn and rice Yellow Wine was detd. through single factor expts. The
results showed that the corn-rice wt. ratio was 1:1, and the optimal glycosylation conditions were
glycosylation temp. 35°C, the sweet distiller's yeast 1.2 g/100 g materials, glycosylation time 48 h. In
these conditions, the sweet degree of glycosylation samples was high, when the glycosylation samples
was fermented by added yeast, the alc. degree was high. The study of glycosylation ...
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Optimization of
78. Optimization of fermentation medium for protease of Bacillus subtilis Full Text
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By Xu, Haidong; Wang, Yongze; Wang, Jinhua
From Shipin Yu Fajiao Keji (2011), 47(4), 77-81. | Language: Chinese, Database: CAPLUS
Plackett-Burman design and response surface anal. were used to optimize the fermn. medium of Bacillus
subtilis BDT-3. Based on the results of Plackett-Burman design, important factors affecting the yield of
Bacillus subtilis BDT-3 were corn flour, peptone, starch. Then, the three factors were further optimized
using response surface anal. The three factors were further optimized using response surface anal. The
optimal culture medium was: corn powder 4.544%, peptone 1.43%, starch 0.178%, ammonium sulfate
0.4%, sodium chloride 1.0%, calcium chloride 0.27%, ammonium chloride 0.13% and disodi...
Study on solid-s
79. Study on solid-state fermentation of cellulosic ethanol coupling with
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alcohol-resistant Trichoderma viride and Candida shehatae Full Text
By Si, Zhenjun; Li, Ling; Ma, Lingqi; Bi, Chunyuan
From Shipin Yu Fajiao Keji (2011), 47(4), 73-76. | Language: Chinese, Database: CAPLUS
Solid-state fermn. conditions of cellulosic ethanol with alc.-resistant trichoderma viride and candida
shehatae were researched, esp. in mixing ratio, inoculum concn., fermn. temp. and time. The results
showed that the mixing ratio and fermn. temp. were the key factors in the solid-state fermn. process. The
optimum conditions were followed as, mixing ratio 1:1, inoculum concn. 15%, fermn. temp. 35°C and
fermn. time 132 h. In this condition, the ethanol yield was 481 mL/kg.
Optimization on
80. Optimization on fermentation medium for lipoprotein lipase production by
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Candida rugosa Full Text
By Zhao, Xingxiu; He, Yiguo; Deng, Jing; Wu, Huachang; Meng, Yanfa
From Shipin Yu Fajiao Keji (2011), 47(4), 68-72. | Language: Chinese, Database: CAPLUS
Candida rugosa producing Lipoprotein lipase was screened, and the optimization of fermn. conditions
was studied. The optimal medium compns. were as follows: olive oil 0.6%, peptone 0.5%, yeast ext.
0.3%, malt ext. 0.3%, Tween-80 0.1%, K2HPO4 0.05%, Na2HPO4 0.1%, MgSO4·7H2O 0.1%. Under
the optimum cultivation conditions, the enzyme activity reached 121.65 U/L.
Screening of γ-a
81. Screening of γ-aminobutyric acid-producing monascus strain and its
fermentation conditions Full Text
By Hu, Shan; Wang, Xiaobo; Dai, Zhen; Lan, Xiaoling; Li, Xueru
From Shipin Yu Fajiao Keji (2011), 47(4), 64-67. | Language: Chinese, Database: CAPLUS
MXL-8 strain of high-yielding γ-aminobutyric acid Monascus was screened from 20 strains which were
isolated from tradition fermn. foods. The culture substrate and fermn. conditions of ML-8 were optimized
by means of single factor expt. and L9 (43) orthogonal test. The results showed the medium contents with
2% of rice flour, 2.0% of protein peptone, 1.5% of yeast ext., 0.15% of NaNO3, 0.15% of KH2PO4, and
0.2% of MgSO4. Using the optimized fermn. conditions, the content of GABA was 22.373 mg/mL at
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temp. 29°C, shaking speed 200 r/min, and incubating time for 6 days. Therefore, it was feasib...
The comprehensiv
82. The comprehensive utilization of Pueraria and ultrasonic assisted extraction of
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isoflavones from Pueraria residue Full Text
By Zuo, Leilei; Liu, Wenjie; Zeng, Fanjun
From Shipin Yu Fajiao Keji (2011), 47(4), 60-63. | Language: Chinese, Database: CAPLUS
After sepg. starch from pueraria, the residue was used for extn. of pueraria isoflavones to achieve the raw
material comprehensive utilization as well as the resolver and energy saving. By single factor and
orthogonal expts., the optimum conditions for ultrasonic assisted extn. was established as following: the
starch was removed before the ext., the temp. was 60°C, the solvent was 60% (V/V) ethanol, the
material-solvent ratio was 1:18, the reaction time was 30 min, the ultrasonic power was 100 W, and the
ultrasonic frequency was 40 KHz. The pueraria isoflavones extn. ratio and yield ratio w...
Utilization of c
83. Utilization of corn processing by-products corn bran and technology Full Text
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By Wang, Gang; Wang, Lei; Sun, Caiyu
From Shipin Yu Fajiao Keji (2011), 47(4), 55-59, 67. | Language: Chinese, Database: CAPLUS
With corn processing byproducts-corn bran as raw material, the process of making dietary fiber powder
was studied. The expt. was designed to get the optimum conditions of removing phytic acid, starch and
protein. The results showed that: the optimum conditions to remove phytic acid were: the reaction temp.
60°C, time 4 h, pH 5.0; removal starch: liq. ratio 1:15, boiling temp. 121°C, boiling time 20 min; removal
protein: the amt. of protease enzyme 7 U/g, hydrolysis time 4 h, hydrolysis pH 7.0, substrate concn. 1:14.
The total dietary fiber content of bran dietary fiber powder made was up to...
Study on antioxi
84. Study on antioxidant of α-instant rice Full Text
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By Huang, Hua; Hu, Yang; Wang, Yi; Liu, Xuewen
From Shipin Yu Fajiao Keji (2011), 47(4), 52-54. | Language: Chinese, Database: CAPLUS
This paper combined peroxide value with sensory evaluation as the evaluation index, antioxidant oxygen
absorber and vacuum packaging were used to keep α-instant rice from being oxidized. The results
showed that: the oxygen absorber worked best, showed no rancidity after be stored in 50°C for 35 days.
Adding tert-butylhydroquinone (TBHQ) as an antioxidant during soaking period was efficient, the rancid
flavor was delayed and the peroxide values were much smaller than the contrasts. Vacuum packing
showed little effect on peroxide value and sensory evaluation.
Studying on the
85. Studying on the extraction process of total flavonoids from Taraxacum by
ultrasonic wave Full Text
By Tao, Liangliang; Li, Peng
From Shipin Yu Fajiao Keji (2011), 47(4), 49-51, 67. | Language: Chinese, Database: CAPLUS
Taraxacum as raw material, and the total flavonoids as indicator, the ultrasonic wave extn. of total
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Flavonoids from Taraxacum was investigated. The influence factors, including concn. of alc., ratio of
solid to liq., ultrasonic wave time, ultrasonic wave temp. were investigated, and the extn. process was
optimized through orthogonal test. The results showed that the optimum conditions as follows: concn. of
alc. 65%, ratio of solid to liq. 1:35, ultrasonic time 35 min, temp. 60°C, extn. times 4, the extn. rate of
total flavonoids could up to 4.01% under the optimum conditions.
Research of the
86. Research of the effect of three types of acid on inhibiting banana skin of
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browning Full Text
By Li, Hongzhen; Wang, Qingguo
From Shipin Yu Fajiao Keji (2011), 47(4), 45-48. | Language: Chinese, Database: CAPLUS
This paper dealt with the influence of citric acid, salicylic acid and oxalic acid soln. dipping on senescent
spotting of ripe bananas. The results showed that citric acid, salicylic acid and oxalic acid dipping
treatment inhibited the occurrence of banana skin brown spots significantly, and the method did not have
harmful effect on the quality of banana and inhibited the relative permeability. The contents of
malondialdehyde (MDA) and phenol increased and the activity of polyphenol oxidase (PPO) was
inhibited, therefore the shelf life was extended by two days.
Preparation of a
87. Preparation of astragalosides from Astragalus by supercritical CO2 extraction
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Full Text
By Meng, Ying; Zhao, Xuzhuang; Li, Mingyuan
From Shipin Yu Fajiao Keji (2011), 47(4), 42-44. | Language: Chinese, Database: CAPLUS
This paper investigated the effects of material granularity and the species of cosolvent using the technol.
of supercrit. CO2 extn. to ext. astragaloside from astragalus, and the astragalosides were chosen as the
detective index and the optimum extn. condition and the orthogonal test were used to investigate the
effects of pressure, temp., extg. time, the species of cosolvent on the extg. rate of the astragalus
glycoside. The results indicated that the optimal conditions of extg. the astragalus glycoside were: the
size was 60 mesh, the ratio of CO2 fluid was 3.7 L/H, pressure was 35 MPa, at 4...
Development of t
88. Development of the Rhodiola Capsule improving hypoxia tolerance Full Text
By Liu, Lin; Xiang, Jinlong; Zeng, Fanjun
From Shipin Yu Fajiao Keji (2011), 47(4), 38-41. | Language: Chinese, Database: CAPLUS
Hypoxia would lead to anomalous change of cells, tissues and organs of metab., function, even the
morphol. structure. This paper introduced reasonable fabrication processes to meet the requirements of
rhodiola exts. and added Chinese wolfberry ext. and American ginseng which could improve hypoxia
tolerance to the Chitooligosaccharide Capsule. Finally, this paper introduced the process of Rhodiola
Capsule and assessed the toxicol. assessment on safety and the improving hypoxia tolerance function of
Rhodiola Capsule.
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Study on microwa
89. Study on microwave-assisted extraction technology of the flavonoids from
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peanut hull Full Text
By Qiao, Liangbo; Lin, Huawei; Ma, Xiong; Ding, Leitao; Liu, Junhai
From Shipin Yu Fajiao Keji (2011), 47(4), 34-37. | Language: Chinese, Database: CAPLUS
The microwave-assisted extn. technol. of the flavonoids from peanut hull was studied, investigating the
influences of ethanol concn., ratio of liquor, microwave time, microwave power and microwave temp. on
the flavonoids' extn. rate. The technol. conditions were optimized through orthogonal test. The results
showed that the optimum conditions were as follows: ethanol concn. 80%, ratio of material to liquor
1:18, microwave time 6 min, microwave temp. 70°C, microwave power 500 W. The extn. rate reached to
10.660 mg/g in the optimum conditions.
Study on extract
90. Study on extracting technology by ultrasonic method and antimicrobial activity
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of total flavonoids from longan shell Full Text
By Xiong, Li; Zhou, Jian; Cao, Xinzhi; Zou, Yongjian
From Shipin Yu Fajiao Keji (2011), 47(4), 30-33. | Language: Chinese, Database: CAPLUS
Total flavonoids was extd. from Longan shell by Ultrasonic method with ethanol soln. The optimum extg.
technol. as well as the anti-microbial activity of total flavonoids was studied here. The results showed
that ethanol soln. concn. was the most important factor affecting the yield of flavonoids, and the
optimized formula were followings: ethanol soln. concn. being 70%, liq.-solid ratio being 25:1, extg.
times being 2 and extg. time being 30 min for each. The yield of flavonoids was 6.11%. Bacteria, yeast
and mildew were used to test the anti-microbial activity of total flavonoids. The r...
Research of proc
91. Research of processing and vacuum sugar permeability technology of preserved
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jujube Full Text
By Qin, Ken; Wu, Rongshu
From Shipin Yu Fajiao Keji (2011), 47(4), 20-23. | Language: Chinese, Database: CAPLUS
Based on the phys. and chem. characteristics of jujube, the preserved jujube vacuum sugar permeability
technol. and influencing factors of system of preserved fruit were researched according to general fruit
prodn. process. The results showed that the vacuum was controlled under 0.080 Mpa, remained 30 min
and plumped 60 min. By spraying methods of sugar the optimum condition of vacuum sugar permeability
technol. was 95°C to syrup.
Study on color s
92. Study on color stability of juice of flat peach during storage at different
temperatures Full Text
By Zhai, Jinlan; Yang, Yanbin; Gao, Rui
From Shipin Yu Fajiao Keji (2011), 47(4), 16-19. | Language: Chinese, Database: CAPLUS
The color stability of the juice which were prepd. from the flat peach pure was studied during the storage
at different temp. The results showed that the browning degree increased gradually, the content of
reducing sugar changed slightly, the content of amino nitrogen showed a decreasing trend, the sol. phenol
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and protein reduced gradually, and no obvious change in pH.
Research on sepa
93. Research on separation and purification of itaconic acid from mother liquid by
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solvent extraction Full Text
By Chen, Jianjun; Fan, Changchun; Jiang, Junrong
From Shipin Yu Fajiao Keji (2011), 47(4), 13-15. | Language: Chinese, Database: CAPLUS
The method of solvent extn. of itaconic acid from the mother liq. was studied. First, the suitable
extractant was chosen. Then, the effects of several parameters, such as pH value in aq. phase and temp.
on extn. of itaconic acid, were detd. The results showed that the suitable extractant was Et acetate. The
total recovery of itaconic acid was 72%.
Study on compreh
94. Study on comprehensive utilization of the potato pulp Full Text
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By Ren, Qiongqiong; Zhang, Yuhao
From Shipin Yu Fajiao Keji (2011), 47(4), 10-12, 15. | Language: Chinese, Database: CAPLUS
A review. Potato pulp, a byproduct of potato starch prodn., contained useful cellulose, pectin and some
proteins, but it was also of high moisture and belonged to easy-decay materials. The paper stated the
primary means and related technologies of comprehensive utilization of potato pulp about its home and
overseas present status, analyzing existent problem and developing tendency.
Study on extract
95. Study on extraction of lentinan by ultrasonic wave Full Text
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By Wang, Junying; Du, Fenghua; Chen, Tiantian; Zhai, Ligong
From Shipin Yu Fajiao Keji (2011), 47(3), 96-99. | Language: Chinese, Database: CAPLUS
In this test, it was using of ultrasonic for disruption of fruiting bodies and extg. polysaccharide. To
polysaccharide concn. of lixiviating soln. as the index and orthogonal expt., optimizing ultrasonic extn.
technol. of condition was adopted. The conditions were: ratio of solid to liq. 1:25, ultrasonic temp. 50
degree C, ultrasonic time 30 min, and ultrasonic power 300 W. The lentinan yield was 8.72%, under the
optimum extn. conditions.
Study on oxidati
96. Study on oxidative stability of flavor walnut kernel Full Text
By Rao, Qing; Tu, Xueling; Lu, Xiaoli
From Shipin Yu Fajiao Keji (2011), 47(3), 92-95. | Language: Chinese, Database: CAPLUS
The flavor walnut kernel was taken as expts. raw material, and was study on oxidative stability of TBHQ
and VC for flavor walnut kernel. Then synergized action of citric acid and VE for antioxidants was
investigated. At the same time, SPI-starch coating to inhibition effect of rancidity of walnut kernel was
discussed. The test results showed that composite antioxidants inhibited significantly rancidity of walnut
kernel, and the best formula was received as TBHQ 0.025%, VE 0.02%, and VC 0.02% by orthogonal
test, which could make storage period of the flavor walnut kernel up to 10.7 mo. SPI-...
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Refinement of pu
97. Refinement of pueraria extraction and production of functional food for
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increasing bone density Full Text
By Zuo, Leilei; Liu, Wenjie; Zeng, Fanjun
From Shipin Yu Fajiao Keji (2011), 47(3), 87-91. | Language: Chinese, Database: CAPLUS
The org. phase and water phase were used to refine the isoflavones from pueraria crude ext. The
optimization was obtained: at the org. phase stage, the water satn. Bu alc. was used as the ext. solvent, the
rate of the ext. solvent and the original soln. was 2:1, the reaction time was 2 h and the ext. time was 4;
and at the water phase stage, the rate of water and the original soln. was 2.5:1, the reaction time was 2 h
and the ext. times was 3. On this condition, the transfer rate reached 75.58% and the pueraria isoflavones
concn. was 79.43%. The refined isoflavones with D-glucosamine and ch...
Study on extract
98. Study on extraction of soluble dietary fiber in burdock Full Text
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By Zhang, Yue; Zhang, Feng
From Shipin Yu Fajiao Keji (2011), 47(3), 79-82, 86. | Language: Chinese, Database: CAPLUS
Burdock enjoyed the king of vegetables reputation as a rich variety of ingredients and medicinal effect of
the effective components, but research about burdock sol. dietary fiber methods of extg. were rarely
reported. This paper discussed double enzyme of neutral protease and saccharifying enzyme hydrolysis
methods extg. sol. fiber, with burdock as raw material. The expts. results showed that the optimum
process conditions of neutral protease were: pH=7, time 3.5 h, temp. 55 degree C, and enzyme vol. 7%.
The optimum process conditions of saccharifying enzyme were: pH=4.5, time 70 min, temp....
Study on antibac
99. Study on antibacterial activity and stability of allicin Full Text
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By Shi, Wei; Zhang, Yan; Bai, Yang; Liu, Ying
From Shipin Yu Fajiao Keji (2011), 47(3), 76-78, 86. | Language: Chinese, Database: CAPLUS
Allicin, broad-spectrum antimicrobial activity, is the main bioactive components of garlic. The min.
inhibitory concns. (MICs) of Allicin to E. coli and Staphylococcus aureus Rosenbach were detd. through
double broth diln. method. Meanwhile, the effects of UV irradn., temp. and pH on stability of Allicin
were also evaluated. The results showed the MICs of Allicin to E. coli and Staphylococcus aureus
Rosenbach were 2.5% and 1.25% resp. Moreover, UV irradn., temp. and pH had effect on stability of
Allicin.
Study on optimiz
100. Study on optimizing extraction of tannic acid from walnut rind through orthogonal
regression design Full Text
By Wang, Hong; Li, Yongxia; Wang, Wenjie; Liu, Junhai
From Shipin Yu Fajiao Keji (2011), 47(3), 72-75. | Language: Chinese, Database: CAPLUS
The tannic acid from walnut rind was extd. by ultrasonic-assisted extn. method. The extn. technologies were
optimized through orthogonal regression design based on single factor test. The results showed that the
optimum conditions were: vol. fraction of ethanol 48%, ratio of material to solvent 25 mL/g, extn. temp. 60
degree C and extn. time 39 min. The walnut rind tannic acid yield could be up to 5.17% under the optimum
conditions.
101. Optimization of extraction conditions of β-carotene in white lotus pollen Full Text
By Zhang, Yan; Shi, Wei; Wu, Yanyan; Bai, Yang; Huang, Pei
From Shipin Yu Fajiao Keji (2011), 47(3), 68-71. | Language: Chinese, Database: CAPLUS
To optimize the process conditions for the solvent extn. of β-Carotene from white lotus pollen, the effects
of solvent type, extn. duration and temp., and material/liq. ratio, extn. times on factors were studied by
single factor and orthogonal array design expts. The optimal extn. process for β-Carotene from white
lotus pollen was found to be as follows: the solvent type of Et acetate, the extn. time of 180min, the extn.
temp. of 45 degree C, the material/liq. ratio of 1:6, the extn. time of 2, and the yield of β-Carotene from
white lotus pollen could achieve 679.864 μg/g.
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Antioxidant acti
102. Antioxidant activities of phytic acid crude extracts from rapeseed meal in vitro
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Full Text
By Tang, Wuxia; Zhu, Jia; Xiong, Zhiyu; Liu, Chao
From Shipin Yu Fajiao Keji (2011), 47(3), 64-67. | Language: Chinese, Database: CAPLUS
The aim was to study on antioxidant activities of phytic acid crude exts. with three solvent exts. from
rapeseed meal in vitro. The hydroxyl radical (·OH) was produced through Fenton reaction system, and
the superoxide anion radical (O2-·) was produced from self-oxidn. reaction in alkalescent soln. with the
help of pyrogallol; redn. ability of phytic acid crude ext. and elimination effect on ·OH, O2-· and
DPPH· were measured with spectrophotometry. Phytic acid of crude exts. with three solvent exts. had
redn. ability and some elimination effect on hydroxyl radical, superoxide anion radical, ...
Optimization of
103. Optimization of fermentation conditions for 2-keto-L-gulonic acid Full Text
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By Man, Doula; Yang, Weichao; Xu, Hui; Li, Lin; Xu, Ying
From Shipin Yu Fajiao Keji (2011), 47(3), 60-63, 67. | Language: Chinese, Database: CAPLUS
The optimization of fermn. conditions for 2-Keto-L-Gulonic Acid (2-KGA) prodn. by screened strains
with Response Surface Methodol. (RSM) was introduced. Firstly, according to the results of previous
single factor, three significant factors: Corn syrup, KH2PO4 and Urea were selected by Plackett-Burman
design from culture of 2-KGA. Then steepest ascent expt. was used to define optimal response region for
these three factors. Finally the optimized medium for fermn. of 2-KGA was established by Box-Behnken
design and response surface anal.: contg. L-sorbose 9%, corn syrup 1.95%, urea 1.0%, KH2PO...
Preparing cordyc
104. Preparing cordyceps oatmeal by solid state fermentation Full Text
By Hu, Jingxia; Bian, Yinbing; Chen, Naiwei; Huang, Wen
From Shipin Yu Fajiao Keji (2011), 47(3), 55-59. | Language: Chinese, Database: CAPLUS
Using the characteristics, which were cordyceps sinensis suitable in cereal crops to cultivate, cordyceps
BYB-08 strains, which were suitable for the high yield of cordycepin, were screened out by solid-state
fermn. grain-oats. Solid-state fermn. of cordyceps was studied with oats as matrix. By single factor and
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orthogonal test, fermn. conditions were optimized and the craft parameters of solid fermn. of cordyceps
oatmeal were finally detn. Results showed that: fermented termination time of prepn. liq. strain was detd.
108-114h; the inoculum of liq. strain was about 14% in oat matrix; fermn...
Optimization of
105. Optimization of acetic acid fermentation technology of jujube vinegar Full Text
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By Zheng, Zhanwei; Zhang, Baoshan; Wang, Jing; Chen, Jing; Qi, Chunyan
From Shipin Yu Fajiao Keji (2011), 47(3), 47-50. | Language: Chinese, Database: CAPLUS
On the basis of previous studies, the author studied jujube vinegar fermented by static fermn., and the
four single factors on the impact of acetic acid fermn. The results showed that acetic acid fermn. temp.
reached 32 degree C, kiwi mash with the acidity levels of 2.4g/100mL added 6.67%, the ratio of
membrane area and vol. of wort was 0.2cm2/mL, and the alc. into acetic acid fermn. was adjusted to 9%.
To optimize the design, the optimal combination was obtained.
Isolation, ident
106.
Isolation,
identification
and
enzymatic
characteristics
of
a
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halophilic-amylase-producing strain Full Text
By Li, Min; Liu, Yang; Guo, Zejing; He, Yan; Feng, Zhixiang; Tian, Yongqiang
From Shipin Yu Fajiao Keji (2011), 47(3), 43-46, 50. | Language: Chinese, Database: CAPLUS
Halophilic bacteria, which produce extracellular amylase, were isolated from the saline alkali soil of
Shache, Xinjiang. Based on the characteristics of morphol., physiol., biochem. and analyzing the 16S
rDNA sequence, the strain was identified as genus Halobacillus, and named Halobacillus sp. SCULCB
HVA-10 (GenBank accession no.: HQ620680). Studies on the condition of strain growth and enzyme
prodn. showed that: in high salt tolerance, growth was obsd. in 30% (i.e. 5.13 mol/L) of salt concn., and
the optimum salt (NaCl) concn. for growth was detd. as 10%-15%, so the strains were halophilic ...
Breeding of high
107. Breeding of high producing nosiheptide strain through irradiation of
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Streptomyces actuosus protoplast by UV-microwave compound Full Text
By Qin, Yanfei; Xue, Zhenglian; Su, Yannan; Wang, Dong
From Shipin Yu Fajiao Keji (2011), 47(3), 39-42. | Language: Chinese, Database: CAPLUS
Using UV-19 as original strain, mutagenic effects of UV, microwave and UV-microwave compd. to
Streptomyces actuosus protoplast was obtained. Results showed that compd. mutagenesis had obvious
lethal effect on Streptomyces actuosus protoplast. By UV-microwave compd. mutation, a good strain was
gotten, named PUM-13. Its shaking prodn. arrived to 883.450 μg/mL, and increased by 17.14% than the
original strain. Prodn. performance after 5 generations of the strain was stable.
A preliminary st
108. A preliminary study on preparation technology of snow pear cream Full Text
By Cui, Kaikai; Tu, Xueling; Lu, Xiaoli
From Shipin Yu Fajiao Keji (2011), 47(3), 32-34. | Language: Chinese, Database: CAPLUS
The prepn. technol. of snow pear cream with concd. snow pear juice and maltose syrup was made a
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preliminary study. The expts. indicated that the optimum formulation was as follows: concd. snow pear
juice 40 g, maltose syrup 30 g, water 30 g, CMC 0.30%, citric acid 0.30% and honey 3%. Under the
optimal formulation, the achieved product had stable quality, smooth taste and unique flavor.
R&D of low-sugar
109. R&D of low-sugar sweet potato Guo Danpi Full Text
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By Wang, Huajie
From Shipin Yu Fajiao Keji (2011), 47(3), 28-31. | Language: Chinese, Database: CAPLUS
In this paper, research was conducted on low-sugar sweet potato Guo Danpi. Based on single factor test
and orthogonal test, the amt. and ratio of potato starch, compd. sweeteners, compd. thickeners and citric
acid were studied. The results showed that these additives played a predominant role in the sensory
quality of low-sugar sweet potato and the suitable formula for processing was: 10% potato starch, compd.
sweeteners (3% xylitol, 1% maltodextrin, 1% sucrose), compd. thickeners (0.8% pectin, 0.3% konjac
gum, 0.4% carrageenan), and 0.2% citric acid.
Preparation of S
110. Preparation of Stevia Rebaudiana antioxidant jelly Full Text
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By Yu, Mei; Ning, Jie; Piao, Meizi
From Shipin Yu Fajiao Keji (2011), 47(3), 24-27. | Language: Chinese, Database: CAPLUS
An antioxidant jelly that stevia Rebaudiana leaves were used as an additive was prepd. The clearance rate
of DPPH was measured as evaluation index, and factors such as material to water ratio, extn. temp., and
extn. time were detd. the optimum conditions of the extn. of Stevia Rebaudiana leaves. Under the
optimum extn. conditions that material to water ratio 1:200, extn. temp. 70 degree C, and extn. time 1.5
h, the clearance rate of DPPH was 55.85%. The best formula of jelly was detd. with sensory evaluation as
an indicator: adding agar 0.35%, sugar 10%, and citric acid 0.3%. The detns. of...
Progress in the
111. Progress in the technologies of tea fresh-keeping Full Text
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By Shi, Lei; Tang, Fengxia; He, Chuanbo; Wei, Haocheng
From Shipin Yu Fajiao Keji (2011), 47(3), 15-18. | Language: Chinese, Database: CAPLUS
A review. The key factors affecting tea quality and the latest research progress of current tea
fresh-keeping technologies applied during storage were summarized in order to provide theor. basis for
tea processing and fresh-keeping.
Application of s
112. Application of supercritical fluid extraction methods in the extraction ane
isolation of natural products Full Text
By Li, Qian; Pu, Biao
From Shipin Yu Fajiao Keji (2011), 47(3), 11-14, 27. | Language: Chinese, Database: CAPLUS
The paper explained the application principle and method research of Supereritieal fluid extn., and
introduced the applicating survey of supereritieal fluid extn. in the extn. and isolation of different active
constituent from the natural products.
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Quickly determin
113. Quickly determine the leftover of melamine in dairy products by ultraviolet
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spectrophotometry Full Text
By Zeng, Weicai; Zhang, Zeng; Gao, Hong
From Shipin Yu Fajiao Keji (2011), 47(2), 103-106. | Language: Chinese, Database: CAPLUS
The anal. factors of UV spectrophotometry, such as concn. of alizarin red s, time and temp., were
evaluated to det. the leftover of melamine in dairy products. The results showed that in the concns. of 10
μg/mL-50 μg/mL the anal. method of UV spectrophotometry was precise and quickly under the UV
wavelength 335 nm, alizarin red s (0.008%), 10 min and 25°C.
Effects of row m
114. Effects of row material pretreatment on flavonoids of lemon dietary fiber Full
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Text
By He, Jinmei
From Shipin Yu Fajiao Keji (2011), 47(2), 98-102, 106. | Language: Chinese, Database: CAPLUS
Using lemon peel residue as raw material, the effect of different raw material pretreatment methods
(enzyme inactivation and immortal enzyme, rinse and not rinse) on the flavonoids of the lemon dietary
fiber was probed. The raw materials after pretreatment were prepd. for dietary fiber by freeze-drying and
then detd. the flavonoids. The flavonoids were detd. by UV spectrophotometer. The expt. measured, after
the enzyme inactivation, rinse, not enzyme inactivation and not rinse, the preservation rates of flavonoids
of the lemon dietary fiber are 71.72%, 83.79%, 92.41%; the results suggest th...
Processing techn
115. Processing technology of Lycium ruthenicum Murr. Juice Full Text
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By Chen, Chen; Liu, Zenggen; Zhang, Lin; Tao, Yanduo; Shao, Yun; Mei, Lijuan
From Shipin Yu Fajiao Keji (2011), 47(2), 94-97. | Language: Chinese, Database: CAPLUS
Technol. of colloid mill, high pressure homogenizer and membrane sepn. were used in the prodn. process
of Lycium ruthenicum Murr. Juice. It was found that the juice yield of Lycium ruthenicum Murr was
highest under Juice by colloid mill (twice, 6 mins each time), high pressure homogenizer (90 MPa, three
times), ceramic membrane (0.1 um, 100 mL/min), and org. film (10000Da, 80 mL/min, 18 kg).
Composite fruit
116. Composite fruit vinegar beverage of blackcurrants and blueberry Full Text
By Guan, Ying; Zhang, Dongxue; Zhang, Jun
From Shipin Yu Fajiao Keji (2011), 47(2), 90-93. | Language: Chinese, Database: CAPLUS
The tests used secondary fermn. on composite fruit vinegar beverage of blackcurrants and blueberry.
From optimization of acetic acid fermn. and alc. fermn., the optimum alc. fermn. technol. of composite
juice of blackcurrants and blueberry was as follows: blackcurrant and blueberry fruit juice mixed with
3:2, initial sugar degree 18° Bx, fermn. temp. 28°C, fermn. time 6 d and initial pH 3.8. The optimized
fermn. conditions of acetic acid were as follows: temp. 35°C, ventilation quantity controlled between 1:
0.10-0.15 (vol./vol.) min, initial content of alc. 6.0%, inoculum concn. 8.0%, and i...
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Research of new-
117. Research of new-typed anti-halitosis chewing gum Full Text
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By Zhang, Jinwei; Li, Hujun; Zhou, Hongyuan; Hou, Dajun
From Shipin Yu Fajiao Keji (2011), 47(2), 86-89. | Language: Chinese, Database: CAPLUS
In this paper, the formulation and processing technol. of anti-halitosis functional chewing gum were
studied. Based on the traditional chewing gum formulation and processing technol., the removing bad
breath techniques of anti-halitosis functional chewing gum was researched as well. According to the tests,
the best compd. is: 3.00 mL/10 g honeysuckle, 2.00 mg/10 g zinc, 0.06 g/10 g tea polyphenols and 60°C
for materials absorbing.
Research on meth
118. Research on methods of preserving scrip for white radish pickle Full Text
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By Yue, Yi; Liu, Xuewen
From Shipin Yu Fajiao Keji (2011), 47(2), 79-81, 85. | Language: Chinese, Database: CAPLUS
Based on white radish as raw material, white radish was preserved scrip with two methods which were
low-temp. blanching and adding exogenous pectin methylesterase. By orthogonal expt., the best prepn.
technol. of low-temp. blanching is: the additive amt. of calcium lactate is 20 g/L, 55°C, remaining 20
min. The best prepn. technol. of exogenous pectin methylesterase is: enzyme addn. 0.9 mL/100 mL water,
pH 4.5, 50°C, the additive amt. of calcium lactate was 12 g/L. By comparing the two processes,
conclusions are drawn: treatment with low-temp. blanching white radish Law was better than addi...
Research on the
119. Research on the quality change of mustard in circulation area Full Text
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By Deng, Mian; Ni, Haifeng; Xiong, Faxiang; Lu, Xiaoli
From Shipin Yu Fajiao Keji (2011), 47(2), 74-78. | Language: Chinese, Database: CAPLUS
The sensory quality, nitrite content and colony forming units were chosen as the evaluation indexes, the
environmental factors of keeping mustard, including temp., relative humidity and light intensity were
studied for their impact on the quality in circulation area. Based on the single-factor and orthogonal test,
the conditions of the best quality mustard in the circulation area were temp. 5°C, light intensity 0 Lx,
relative humidity (RH) 30%. In the conditions, the mustard kept good quality during 0 d-20 d; the
sensory quality had declined and the nitrite content had achieved the peak duri...
Color protection
120. Color protection technology for salted Jerusalem artichoke Full Text
By Yu, Wenhua; Chen, Gong; Du, Danqing; Zhang, Qisheng; Zhang, Ying; Li, Jiezhi
From Shipin Yu Fajiao Keji (2011), 47(2), 72-73, 89. | Language: Chinese, Database: CAPLUS
Effects of the salt concn. on the brown rate of salted Jerusalem artichoke were studied as three kinds of
color fixatives (Citric acid, phytic acid and ascorbic acid) were used. Best formula was got as the
orthogonal test carried out. The results showed that the optimum parameters of prevention of browning
was citric acid 3%, phytic acid 0.6% and ascorbic acid contents 3% resp. After 15 min soaking in the
color fixative, Jerusalem artichoke could be preserved for 6 mo with small browning rate.
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Effects of diffe
121. Effects of different sterilization methods on the quality of low-salt picked
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tubers mustard Full Text
By Ni, Haifeng; Xiong, Faxiang; Deng, Mian; Lu, Xiaoli
From Shipin Yu Fajiao Keji (2011), 47(2), 69-71, 78. | Language: Chinese, Database: CAPLUS
Effects of microwave sterilization and pasteurization on quality in low-salt pickle were studied. The
results showed that the low-salt pickle treated with microwave sterilization was better than that with
pasteurization not only in color, taste, but also in flavor; the reduced value of nitrite concn. in pickle with
microwave sterilization was lower than pickle with pasteurization; the microorganisms in low-salt pickle
could be inactivated effectively by microwave sterilization.
Application of T
122. Application of TLC in screening of trehalose synthase producing strains Full
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Text
By Tan, Haigang
From Shipin Yu Fajiao Keji (2011), 47(2), 64-68. | Language: Chinese, Database: CAPLUS
Application of TLC in screening of trehalose synthase producing strains was studied. Based on
single-factor exptl. design in TLC analyzing the product of trehalose synthase enzyme reaction, the
optimum anal. conditions were established during the study of thin layer influence, solvent system and
showing color system. The minimal amt. of trehalose which could be analyzed by this method was 0.2
μg. Using this method, five strains of producing trehalose synthase, which was named T005, T007, T010,
T062, T064 and T101 resp., were screened from soil sample.
Optimization of
123. Optimization of culture medium and high cell density culture for Lactobacillus
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acidophilus Full Text
By Shi, Dalin; Sun, Mei; Chen, Qiuhong; Hu, Ling; Zhang, Weina; Kuang, Qun
From Shipin Yu Fajiao Keji (2011), 47(2), 60-63. | Language: Chinese, Database: CAPLUS
The optimal medium of Lactobacillus acidophilus was studied by single factor expts. and orthogonal
expts. The results showed that the optimum medium formula was 2.0% sucrose; 1.5% peptone; 0.5%
yeast ext.; 0.2% KH2PO4, optimal initial pH 5.9; optimal growth promoting factors 5% tomato juice. The
cell d. of the optimum medium was 9.3×108 CFU/mL in 15 L auto-fermentor and 9.0×108 CFU/mL in
2M3 fermn. tank.
Optimization of
124. Optimization of total flavonoids extraction from orange leaf by response
surface methodology and its antioxidant activity Full Text
By Mao, Xia; Jiao, Shirong; Li, Qin; Tang, Pengcheng; Tang, Yuanmou; Hu, Jiumei
From Shipin Yu Fajiao Keji (2011), 47(2), 56-59. | Language: Chinese, Database: CAPLUS
Extn. of flavonoids from orange peel with microwave assisted and antioxidant activity were studied in
this paper. The best processing conditions were attained by single factors and RSM, when solid-liq. ratio
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was 1: 34, mesh was 80, at 231W for 72s, two times, the yield of flavonoids was 16.58 mg/g. The result
of DPPH radical scavenging effect showed that the EC50 (Half elimination concn.) was 40.5 μg/mL.
Synergistic effe
125. Synergistic effect of ethanol and ultrasound on the preparation of maltose seed
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crystal Full Text
By Mi, Yan; Li, Jianzhen; Zheng, Mingzhu; Liu, Jingsheng
From Shipin Yu Fajiao Keji (2011), 47(2), 53-55, 68. | Language: Chinese, Database: CAPLUS
Utilizing the synergistic effect of ethanol and ultrasound prepd. maltose seed crystal quickly under
abirritant conditions. Firstly, nucleation reagent and sucrose ester (SE) are filtered. With the considering
crystal habit and crystal characteristic length variance, as criteria, the factors of the super-satn. of maltose
soln., anhyd. ethanol add-on, the operating power of ultrasound, ultrasonic processing time were studied
by the influence of maltose seed crystal. By the orthogonal expt., the conditions of the prepn. of maltose
seed crystal quickly had been optimized. This method also can...
Research of malt
126. Research of maltose hydrogenation preparation for maltitol with ruthenium
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catalyst Full Text
By Shi, Shuhang; Liu, Jingsheng; Zheng, Mingzhu; Cai, Dan
From Shipin Yu Fajiao Keji (2011), 47(2), 50-52. | Language: Chinese, Database: CAPLUS
Maltitol was prepd. by maltose hydrogenation with Ru-C as the catalyst. Effects of pH value, the amt. of
catalyst, pressure, temp. and reaction time on the reaction were detd. The results showed that: the maltitol
yield reached 98.2% with the conditions as follows: the pH value of 8.0, catalyst addn. of 0.1%, reaction
pressure 4 MPa, reaction temp. 110°C and reaction time 120 min.
Effects of stora
127. Effects of storage condition on physiological rind disorder of citrus fruits Full
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Text
By Qiu, Jian; Liu, Lidan; Zeng, Kaifang
From Shipin Yu Fajiao Keji (2011), 47(2), 46-49. | Language: Chinese, Database: CAPLUS
A review. Physiol. rind disorder of citrus fruits in storage period is an important factor which influences
the storage qual. of citrus fruits, which is caused by disproportion of fruit peel metab. This paper
reviewed the describing and the effect of storage condition on the physiol. rind disorder of citrus fruits,
and the control method in storage period was also described.
Study on the mai
128. Study on the main process parameters of PAC flocculation Bacillus subtilis Full
Text
By Ren, Yuanyuan; Kang, Jianping; Huang, Jing; Su, Bo; Xia, Bingbing
From Shipin Yu Fajiao Keji (2011), 47(2), 42-45. | Language: Chinese, Database: CAPLUS
Conditions of flocculation of Bacillus subtilis by PAC were optimized by response surface methodol.
(RSM). The results show that the optimum conditions were PAC concn. 0.12 mol/L, stirring speed 177
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rpm and time 20 min and the absorbance of centrifugal liq. 0.0311. Applying those conditions into prodn.
can improve efficiency, as the tubular bowl centrifuge (16000 rpm) has been replaced by the dish
centrifugal centrifuge (5000 rpm).
Key factors of C
129. Key factors of Chinede strong aromatic spirits brewing (part 5) Full Text
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By Li, Dahe; Li, Guohong
From Shipin Yu Fajiao Keji (2011), 47(2), 32-41, 45. | Language: Chinese, Database: CAPLUS
Flavoring liquor is an important raw material. And flavoring liquor by adopting various methods manufg.
has distinct characteristics and been widely used. It is important for winery sector to accept base wine and
manage the wine storage, which should had attached great importance.
Fungal diversity
130. Fungal diversity of fermented grains in Luzhou-flavor liquor pits Full Text
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By Liu, Nian; Liu, Xu; Zhang, Lei; Wang, Chaokai; Cai, Haiyan; Shang, Hongguang; Lu, Zhongming;
Li, Xianshu
From Shipin Yu Fajiao Keji (2011), 47(2), 28-31. | Language: Chinese, Database: CAPLUS
To probe the fungal microflora and diversification of fermented grains in Luzhou-flavor liquor pits, the
fungal in fermented grains were classified and filed with PCR amplification and sequence anal. of 18S
rDNA. The microflora and diversification were analyzed, and the results show that 5 genera of fungi such
as Saccharomyces, Issatchenkia, Candida, Hansenula and Aspergillus are main dominant strains. The
strains in top layer of fermented grains are abundant than in bottom layer. Genus Saccharomyces, genus
Issatchenkia and genus Aspergillus exist mainly in early and middle of fermn., while...
Two-stage dilute
131. Two-stage dilute hydrochloric acid saccharification of fermented grain waste
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Full Text
By Tan, Li; Liu, Yuehong; Zhang, Wenxue
From Shipin Yu Fajiao Keji (2011), 47(2), 25-27, 31. | Language: Chinese, Database: CAPLUS
Fermented grain Waste (FGW) is the main residue in Chinese spirit industry, which contains a huge amt.
of carbohydrate, such as cellulose, hemicellulose and starch. It has the potential to sever as a feedstock
for ethanol prodn. In present study, single-factor test was employed to optimize the liq./solid ratio using
dil. hydrochloric acid, which was conformed at a ratio of 8 mL/g. Subsequently, orthogonal exptl. design
L9 (34) was employed to optimize the saccharification conditions using a two-stage dil. hydrochloric acid
hydrolysis process. The result showed that saccharification by 1% H...
Researching the
132. Researching the ester production conditions of the high production ethyl
acetate yeast Full Text
By Liu, Yuancai; Guo, Shengxiang; Li, Ruili; Chen, Maobin; Fang, Shangling
From Shipin Yu Fajiao Keji (2011), 47(2), 22-24. | Language: Chinese, Database: CAPLUS
A higher yield of Et acetate yeast Y14 was selected from starter-making for liquor-making, the prodn.
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vol. of total ester was 2.152 g/L in corn saccharification mash. The strain was identified as Hansenula
anomala. Firstly through the single factor test to study the effects of diffident culture mediums and
diffident culture methods on ester-producing, the results showed that the best ester-producing culture
medium for Y1 yeast was the wheat saccharification mash, the ester yield of static culture was 40%
higher when compared with shaking culture. Selected several factors to carry on the ort...
Fermentation con
133. Fermentation conditions and enzymatic properties of an acid protease from
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Aspergillus niger departed from LuXing Koji Full Text
By Fang, Chunyu; Zhou, Jian; Deng, Jing; Wu, Huachang; Zhao, Xingxiu; He, Guoqin; Bao, Luhan; Li,
Lei; Li, Yanyang
From Shipin Yu Fajiao Keji (2011), 47(2), 13-17, 31. | Language: Chinese, Database: CAPLUS
Acid protease was obtained by solid fermn. of Aspergillus niger. The fermn. conditions and enzymic
properties of the acid proteases were studied, and fermn. conditions were optimized. It was showed that,
when the proportion of wheat bran and soybean meal was 6: 4, corn flour 1.0% (g/g), NH4Cl 2.5% (g/g),
water holding capacity 95% (mL/g), pH6.0, fermn. time is 50 h, fermn. temp. is 28°C, and 6.0%
inoculation. The activity of acid protease reached to 24350 U/g, which was increased by 64.6% after
optimized. The enzymic properties were also studied. The enzyme acted optimally at 55°C, pH3.5,...
Research and dev
134. Research and development of compound fermented beverage glutinous rice
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Full Text
By Bai, Hong-mei; Wang, Shi-bo; You, Jing-gang; Tang, Xiang-hua; Pan, Hong-mei; Wu, Kai; Chen,
Gong
From Shipin Yu Fajiao Keji (2011), 47(1), 94-97. | Language: Chinese, Database: CAPLUS
In this paper, fermented glutinous rice as the main raw material, through orthogonal composite juice ratio
and the ratio of food additives carried out key research. Combined with the sensory, chem., microbiol.,
nutritional compn., amino acid content anal., this soft drink is taste comfortable, unique flavor,
nutrient-rich fermented glutinous rice beverage.
The effects of d
135. The effects of different inhibitors on browning of rice wine Full Text
By Ma, Li-li
From Shipin Yu Fajiao Keji (2011), 47(1), 89-91, 101. | Language: Chinese, Database: CAPLUS
In this paper, sodium erythorbate, sodium pyrosulfite, citric acid, EDTA disodium salt, calcium chloride
and L-cysteine hydrochloride were used as the browning inhibitors and their influence effects of rice
wine browning were discussed. The results showed that, in the single factor expts., the effect of browning
inhibitor's sequences were sodium pyrosulfite>L-cysteine hydrochloride, EDTA disodium salt>citric
acid>sodium erythorbate>calcium chloride. According to the orthogonal tests, the best combinations of
browning inhibitors selected were sodium pyrosulfite 0.23g/kg, EDTA disodium salt 0....
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Separation and p
136. Separation and purification of flavonoids from loquat flowers Full Text
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By Li, Qi; Liao, Ying; Zhang, Hong; Zhang, Xiao-yu; Huang, Chun-ping
From Shipin Yu Fajiao Keji (2011), 47(1), 86-88. | Language: Chinese, Database: CAPLUS
The objective of this paper is to ext. flavonoids from loquat flowers preferably with the D101
macroporous resin. Anal. results showed flavonoids was the most, that was 43.49%, when the 30%
ethanol as eluent. Then chromogenic reaction to the flavonoids from every component showed that loquat
flowers mainly contained flavonoids, flavonol and flavanone compds., and different content resp.
The study of hig
137. The study of high-temperature treatment increased gelation of peanut protein
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Full Text
By Zhang, Jian-lei; Cui, Bo
From Shipin Yu Fajiao Keji (2011), 47(1), 68-70. | Language: Chinese, Database: CAPLUS
The peanut protein gel is increased by high-temp. treatment. Some of the products by gel detection of
properties and comprehensive anal. to det. the best conditions of dry heat treatment are studied.
Improvising the gelation of peanut protein can broaden its applications in the food industry and the scope.
Thermal gelation of peanut protein modification to improve the optimal conditions for dry heat at 100°C
for 3 days is that the main properties of peanut protein gel-gel hardness ratio is improved by about 22%
before modification. And peanut protein gel elasticity at this point is better....
Soxhlet extracti
138. Soxhlet extraction of white pepper oleoresin technology Full Text
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By Liu, Zhong; Li, Yin-cong
From Shipin Yu Fajiao Keji (2011), 47(1), 65-67, 70. | Language: Chinese, Database: CAPLUS
In this expt., com. white pepper as raw materials extd. by Soxhlet extn. of white pepper oil resin, and the
choice of solvent, refluxing time, solid to liq. ratio, particle fragmentation, four factors on the extn. yield
of pepper oil resin, the impact of the test were carried out. The results show that: the use of chloroform
ext. of white pepper oil resin with the highest rate, but because it has some toxicity of ethanol taken into
account as the best solvent, Soxhlet extn. of various factors on the yield of white pepper oleoresin effect
relationship between the primary and secondary the orde...
Present research
139. Present research on qualitative and quantitative analysis of the
methyl-esterification groups of pectins Full Text
By Li, Qiao-qiao; Lei, Ji; Shui, Yong-hong; Jiang, Xue-jun; Song, Hong-yan
From Shipin Yu Fajiao Keji (2011), 47(1), 57-64. | Language: Chinese, Database: CAPLUS
A review. The resent anal. of the degree and its distribution of methyl-esterification in pectins, including
chem. and colorimetric methods, IR reflectance spectroscopy, gas chromatog., high performance liq.
chromatog., capillary electrophoresis, NMR, mass spectrometry, etc, were reviewed, as well as the anal.
of the degree of amidation of the amidated low ester pectins.
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Study on the pre
140. Study on the preparation of kelp extracts by response surface analysis Full Text
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By Lu, Shen-jie; Liu, Xiu-he; Tian, Bao-lan
From Shipin Yu Fajiao Keji (2011), 47(1), 53-56, 64. | Language: Chinese, Database: CAPLUS
Select the content of the enzyme, the ratio of composite enzyme, hydrolysis temp. and hydrolysis time as
four parameters, then they were investigated based on a three-level, four-factor Box-Behnken design
optimized with response surface methodol. A quadratic polynomial model was established for reduced
sugar content as a function of the above variables with Design Expert software. The optimum conditions
for prepn. of kelp exts. were obtained as follows: the content of the enzyme is 5.79%, the ratio of
composite enzyme is 1:2, hydrolysis temp. is 58°C and hydrolysis time is 79, the final redu...
Study on Canna p
141. Study on Canna porous starch of high capacity of adsorption for oil with
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double enzymatic method Full Text
By Cao, Xin-zhi; Liu, Fang; Chen, Yong-jing
From Shipin Yu Fajiao Keji (2011), 47(1), 50-52. | Language: Chinese, Database: CAPLUS
Canna porous starch was produced from corn starch, the optimum parameters for double enzymolysis
based on single factor level are as follows: the wt. ratio of alpha-amylase and glucoamylase is 1:3,
enzyme concn. 1.5%, hydrogen ion concn. 5.0, temp. 55°C, time 18h, the porous starch with better
absorbent for oil could be obtained.
Study on the maj
142. Study on the major factors for making preserved dark eggs with gradient
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concentration sodium hydroxide Full Text
By Liu, Zhong-ke; Huang, Shu-jie; Lu, Xiao-li
From Shipin Yu Fajiao Keji (2011), 47(1), 46-49. | Language: Chinese, Database: CAPLUS
Dark egg was taken as the research object, taking the sense organs assess as the test indexes, the
orthogonal expt. as the means of analyzing, the level of main factors for making preserved dark eggs with
gradient concn. sodium hydroxide have been selected. The results show that optimum conditions were:
salt concn. was 4%, black tea amt. was 2.5%, zinc sulfate concn. was 0.4%, the initial curing temp. was
25-27°C, the initial sodium hydroxide concn. was 6%, the temp. of turning stage was 21-23°C, the
sodium hydroxide concn. of turning stage was 2.5%.
Research of caro
143. Research of carotenoids fermentation medium for Gordonia Full Text
By He, Ran; Wang, Yong-ze; Wang, Jin-hua
From Shipin Yu Fajiao Keji (2011), 47(1), 42-45. | Language: Chinese, Database: CAPLUS
Fermn. medium for carotenoids prodn. by a Gordonia strain were investigated. The single factor design
method were used to screen the most suitable carbon source and nitrogen source for carotenoids prodn. ,
Plackett-Burman design was adopted to screen inorg. salts effecting on carotenoids fermn. Results
showed that most suitable carbon source and nitrogen source for carotenoids fermn. by Gordonia was
sucrose and KNO3, sep. MgSO4, FeSO4 showed significance influence on carotenoids fermn. The
fermn. medium were screened as followings, 20g/L sucrose, 4g/L KNO3, 0.4 g/L MgSO4, 15mg/L
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FeSO4, 2g/...
The research dev
144. The research developments on natto Full Text
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By Gao, Rui-Ping; Liu, Hui; Liu, Jia; Zhao, Guo-Hua
From Shipin Yu Fajiao Keji (2011), 47(1), 23-26. | Language: Chinese, Database: CAPLUS
A review. Natto is a traditional food (fermented soybean) in Japan. It produces many kinds of functional
factors. It can prevent blood clotting, anticancer, lower the blood pressure and so on. This paper outlines
the basic nutritional value of natto and its bio-active substances, and the development prospect of natto.
The key factors
145. The key factors of Chinese strong aromatic spirits brewing (part 4) Full Text
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By Li, Da-he; Li, Guo-hong
From Shipin Yu Fajiao Keji (2011), 47(1), 13-22. | Language: Chinese, Database: CAPLUS
Fermn. management and pit entry condition such as temp., starch, water, acidity, hull, Qu etc. in brew are
the keys of liquor yield and quality. For improving the prodn. and quality, we must regulate them
according to seasons, temps. and maternal draff fermn. conditions.
Study on stabili
146. Study on stability of low-alcohol liquors in shelf life Full Text
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By Lv, Hui; Zhang, Su-yi; Wu, Huang-chang; Zhao, Jin-song; Chang, Li-rong
From Shipin Yu Fajiao Keji (2011), 47(1), 8-12. | Language: Chinese, Database: CAPLUS
The variation of major flavor component in Luzhou-flavor liquors was studied during its storage. The
results indicated that referring to the low-alc. liquor, the quality liquor was more stable than the common
liquor. The main change in the common liquor was acids increased and esters decreased. The function of
different stabilizers was also investigated. The result showed that the quality of low alc. liquors can be
improved by increasing abs. content of trace components in liquors and adding macromol. substances
such as acid and ester. Furthermore, the stability of low alc. liquors in she...
Investigation on
147. Investigation on the tolerance of Saccharomyces cerevisiae in acid-hydrolyzed
sugar liquor from waste fermented grains Full Text
By Liu, Yue-hong; Li, Qiong; Tan, Li; Zhang, Jian; Zhang, Wen-xue
From Shipin Yu Fajiao Keji (2011), 47(1), 4-7, 12. | Language: Chinese, Database: CAPLUS
The paper researched on waste fermented grains, which was saccharified by concd. sulfuric acid to
hydrolyzate. And then studied the feasibility whether the acid-hydrolyzed sugar liquor could be used to
ethanol fermn. The evapd. concn. of glucose (35.7g/L) was firstly used for the investigation of the course
of ethanol fermn. by Saccharomyces cerevisiae 1300. The fermn. by Saccharomyces cerevisiae 1300 of a
hydrolyzate medium contg. 35.7g/L glucose gave 15.6g/L ethanol in 24h. Saccharomyces cerevisiae
1300-L was obtained by adaptation of Saccharomyces cerevisiae 1300 to the hydrolyzate medi...
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Study on flavono
148. Study on flavonoid extraction with microwave from Qiamagu Full Text
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By Zhai, Jin-lan; Liu, Yi-dong; Ma, Jing; Guo, Xiao-lan
From Shipin Yu Fajiao Keji (2010), 46(3), 94-97. | Language: Chinese, Database: CAPLUS
The technol. of microwave extn. was applied to ext. flavonoids from Qiamagu. UV spectrophotometry
method was used to det. the content of flavonoids in extg. soln. of Qiamagu. The effects of av. microwave
output power, ratio of solvent to material and treatment time of microwave and ext. frequency on the
extn. yield were investigated. The orthogonal test results indicated that the optimum conditions of
microwave ext. were as follows microwave output power 450W, treatment time of microwave 70 s, the
concn. of alc. 70%, the material-fluid rate 1:20 , under this condition ,the content of flavon...
Polysaccharide w
149. Polysaccharide withdrawing by high-temperature water extraction from corn
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silk Full Text
By Yu, Hui; Huang, Cai-ping
From Shipin Yu Fajiao Keji (2010), 46(3), 88-90. | Language: Chinese, Database: CAPLUS
The extn. process of polysaccharide of corn silk by high-temp. water was studied, the main factors were:
ratio of liq. to material, extn. times, extn. time and ethanol concn. The orthogonal test was arranged on
the basis of the previous tests, and the optimal extn. conditions were obtained: extn. times 2, extn. time,
25 min, 75% ethanol, ratio of liq. to material 21:1, then the yield of polysaccharide of corn silk achieved
4.83%.
Effects of micro
150. Effects of microwave-treated soymilk on properties of Mantou Full Text
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By Ma, Rong-kun; Wang, Ying-ying; Su, Dong-min
From Shipin Yu Fajiao Keji (2010), 46(3), 84-87. | Language: Chinese, Database: CAPLUS
The effects of soymilk on properties of Mantou was obvious. The results of organoleptic evaluation of
soymilk-Mantou showed that the hardness of Mantou was declined clearly because of adding soymilk,
but the toughness and elasticity were added, and other targets changed differently. The effects of protein
content of soymilk, microwave-treated time and their reciprocity on Mantou organoleptic properties were
marked, but fat content and sugar content of soymilk did not affect the Mantou properties markedly. The
optimization grouping of all kinds of soymilk ingredients was: protein content, su...
Research on prod
151. Research on producing DF by Trichoderma viride fermenting soybean dreg
Full Text
By Xiong, Li; Wu, Shi-Ye; Zhang, Yong-Gang; Du, Zhong-Li; Yuan, Jie; Gao, Jiao; Liu, Jun; Wu, Le
From Shipin Yu Fajiao Keji (2010), 46(3), 75-78, 107. | Language: Chinese, Database: CAPLUS
Soybean dregs were used as materials to produce dietary fiber by fermn. technol. with inoculant
Trichoderma viride, which could increase sol. dietary fiber content in dietary fiber. The fermn. process
included the former phase and the after phase, and the technol. of the former was explored here. Single
factor expt. and orthogonal design test L16 (45) were used to optimize the fermn. technol. The results
showed that initial pH was the most important factor affecting the yield of sol. dietary fiber, and the
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optimized formula were followings: initial pH 5, time 108h, temp. 32 °C, 115 mL cultu...
Research on the
152. Research on the technology of medium temperature α-amylase hydrolyze corn
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starch produce maltodextrin Full Text
By Bi, Jing
From Shipin Yu Fajiao Keji (2010), 46(3), 72-74. | Language: Chinese, Database: CAPLUS
Maltodextrin was prepd. from corn starch by medium temp. α-amylase, and the effect of enzymic time,
temp. and amylase dosage on DE value, clarity, and liquefied starch yields were studied. The results
shown that the optimal prepn. condition was enzymic temp. 75°C, enzymic time 40 min and amylase
dosage 10U/g.
Optimizing the t
153. Optimizing the technology of producing single cell protein by liquid
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fermenting sweet potato starch Full Text
By Ming, Hong-Mei; Xiong, Li; Cao, Xin-Zhi
From Shipin Yu Fajiao Keji (2010), 46(3), 68-71. | Language: Chinese, Database: CAPLUS
Sweet potato amylum was used as material to produce single cell protein by liq. fermn. with inoculant
Candida tropicalis. The fermn. technologies were studied here. The results showed that: during fermn.,
the perfect proportion of reducing sugar was 9%, filling vol. 30mL/250mL, initial pH 4.5, through a 54h
culture at 30°C with rocking at 140-160r/min. The produced cell dry wt. of yeast was 10.35g/L, protein
content 51.36% and total protein yield 5.32g/L. The research will afford a new approach for utilizing
sweet potato.
Study on the pro
154. Study on the production of single-cell-protein feeds using pickle waste Full
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Text
By Li, Jie-zhi; Zhang, Qi-sheng; Li, Guo-bin; Ding, Wen-jun; You, Jing-gang; Yu, Wen-hua; Chen, Gong
From Shipin Yu Fajiao Keji (2010), 46(3), 65-67, 71. | Language: Chinese, Database: CAPLUS
Pickle wastes are the wastes in the pickle's prodn. And the single-cell-protein feeds are obtained from
semi-solid fermn. of the starter culture using pickle wastes as the main materials. Salt concn. of pickle
wastes is as high as 10%-15%. Proper salt concn. 3% in the starter culture is detd. as the salt-tolerance
tests of molds and yeasts are carried out. The optimal proportion of Trichoderma koningii Oud,
Aspergillus niger, Geotrichum candidum and Candida utilis was 1:1:1:1 which was detd. through mixed
strains fermn. tests. The optimal fermn. technol. is detd. through orthogonal test a...
Influence of add
155. Influence of additive on growth and differentiation of Cordyceps militaris (L)
fruit body Full Text
By Xiao, Zheng-hua; Li, Zai-xin; Li, Jian-zhang; Zou, Li-ke; Wang, Tao
From Shipin Yu Fajiao Keji (2010), 46(3), 60-64. | Language: Chinese, Database: CAPLUS
The objective of this paper is to study the growth and differentiation of fruit body of Cordyceps militaris
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(L) Link with treatment additive. In this expt., the micro additives were added in the culture medium to
screen optimized additive for the high yield, well quality militaris. The compds. were a growth regulator
2,4-chlorophen-oxyacetic acid (2,4-D), corn meal, ammonium citrate, colchicine, and streptomycin. The
effect of those on the growth and development of Cordyceps militaris was tested in the expt. The results
showed that the growth of Sino-Canadian regulator (2,4-D) (0.14g/L) an...
Optimization of
156. Optimization of the fermentation of direct vat set pickles Full Text
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By Yu, Wen-hua; Zhang, Ying; Liu, Zhu; Zhang, Qi-sheng; Chen, Gong; Li, Jie-zhi; Wu, Qi-qian; Li,
Heng
From Shipin Yu Fajiao Keji (2010), 46(3), 55-59. | Language: Chinese, Database: CAPLUS
Dynamic changes of total acid in pickles brines were studied under different sugar content, direct vat set
(DVS) contents, brines concns. and fermn. temp. Optimal fermn. conditions obtained through the
dynamic changes and responsible-surface anal. methods as follows: inoculation of sugar of 1.5%, brine
concn. 6.29%, inoculation of DVS 1.09% and fermn. temp. 30.8°C. Under such conditions, most total
acid 0.75g/100mL was got.
Primary studies
157. Primary studies on mellow Luzhou-flavor liquor from northern Anhui Full Text
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By Wang, Ming-yue; Liao, Hong-mei
From Shipin Yu Fajiao Keji (2010), 46(3), 41-43. | Language: Chinese, Database: CAPLUS
Mellow Luzhou-flavor liquor from Northern Anhui fused some good points of other schools and still
remained the elegant style of liquor, which produced the special style: fragrance with mild aroma, elegant
with incense taste. The style might be caused by the geog. conditions, multi-grain fermn., the low temp.
system of starter propagation, and the unique technique of fermn., delicate blending, and so on.
Investigation on
158. Investigation on the microbial variation and the change of aroma compositions
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during the fermentation of Luzhou-flavor liquor Full Text
By Lv, Hui; Zhang, Su-yi; Feng, Zhi-ping; Zhao, Jin-song; Fang, Jun
From Shipin Yu Fajiao Keji (2010), 46(3), 37-40, 59. | Language: Chinese, Database: CAPLUS
In this paper, the microorganism and the phys. and chem. factors were studied in fermn. process, and the
changes of aroma compns. in Zaopei of Luzhou-flavor fermn. process were assayed by GC-MS. The
results showed that the change of phys. and chem. factors and flavor components were regulated by the
change of microorganism in fermented grains, it revealed the fermn. mechanism of Luzhou-flavor liquor
preliminarily.
Selection and id
159. Selection and identification of esterification fungus for ethyl caproate Full Text
By Yang, En-chao; Cheng, Shi-chun; Liu, Guang-ye
From Shipin Yu Fajiao Keji (2010), 46(3), 33-36. | Language: Chinese, Database: CAPLUS
59 Strains of esterification fungus for Et caproate were isolated from the Chinese liquor fermn. and 5
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strains with high esterification activity were selected from them. The esterification fungus was mainly
composed of Monascus. Strain EM-56 of Monascus was the most highest with 172.3 u in esterification
activity. The strain was identified as Monascus purpureus.
Isolation of Rhi
160. Isolation of Rhizopus producing esterifying enzyme from Daqu and study on
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its enzyme production conditions Full Text
By Huang, Dan; Chu, Yu-long; Shang, Zhi-chao; Zhang, Qiang
From Shipin Yu Fajiao Keji (2010), 46(3), 30-32. | Language: Chinese, Database: CAPLUS
A Rhizopus strain producing esterifying enzyme was isolated from Luzhou-flavor DaQu. It was
preliminary identified as Rhizopus arrhizus. Through the study of the culture conditions of such strain to
produce esterifying enzyme, it was found that the enzyme activity could reach 7.91U/mL as 2% corn
meal used as C source and 6% peptone used as N source, initial pH value was 6.0, and 72h culture with
150 r/min agitation at 30°C.
Progress in extr
161. Progress in extraction and analytical method of lycopene Full Text
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By Yao, Jia; Pu, Biao
From Shipin Yu Fajiao Keji (2010), 46(3), 18-21. | Language: Chinese, Database: CAPLUS
A review. Lycopene is a natural carotenoid, more and more attention are paid to it due to its superior
physiol. function, but the way of extn. and anal. is very necessary to further study the physiol. function.
In this paper, in order to provide the theory, practice and ref. to further develop lycopene, the ways of
extn. and analytic testing methods for lycopene were reviewed, and the advantages and disadvantages
were analyzed.
Development of t
162. Development of the sports health beverage of Hovenia dulcis fruit vinegar Full
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Text
By Chen, Jing; Yin, Yong-zhong; Huang, Qun; Yu, Ji; Chen, Gong-xi
From Shipin Yu Fajiao Keji (2010), 46(6), 101-104. | Language: Chinese, Database: CAPLUS
Using Hovenia dulcis fruit as material, Hovenia dulci fruit vinegar was developed with liq. fermn.
Furthermore, the fermn. technol. parameters were optimized by single factor expt. and orthogonal expt.
The results indicated that the optimal technol. conditions of alc. fermn. were: Saccharomyces cerevisiae
adding 5%, the sugar content of juice 22%, ferment 8 days under 30°, and these of acetic acid fermn.
were: scale-up medium of acetobacter adding 7%, ferment 12 days under 32°. The Hovenia dulci fruit
vinegar was brewed successfully, with natural color, no sediment, soft sourness as well as...
Purification and
163. Purification and molecular weight determination of HUI DONG truffles
polysaccharide Full Text
By Zhang, Shi-qi
From Shipin Yu Fajiao Keji (2010), 46(6), 97-100. | Language: Chinese, Database: CAPLUS
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Two water-sol. polysaccharides (PST-W and PST-A) were isolated and purified by DEAE-52 cellulose
and Sephadex G-100 column chromatog. from water exts. of HUI DONG truffle in the present study.
These polysaccharides were identified by high performance liq. chromatog. and found to be highly
homogeneous with a relative mol. mass of 128059.9 Da (PST-W) and 729140.5Da (PST-A).
Separation of to
164. Separation of total flavonoids from honeysuckle flower by two-phase aqueous
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system synergism with ultrasound extraction Full Text
By Xu, Ling-jun; Ouyang, Yu-zhu; Wu, Dao-Hong; Yang, Dong-dong
From Shipin Yu Fajiao Keji (2010), 46(6), 93-96. | Language: Chinese, Database: CAPLUS
Total flavonoids from honeysuckle flower was sepd. by alc.-ammonium sulfate two-phase aq. system
synergism with ultrasound extn. Influence of extn. time, material solvent ratio, ethanol-water ratio and
salt concn. on extn. ratio of total flavonoids was researched by single factor expt. and orthogonal test.
The results showed that using ethanol-water ratio for 0.7 (V/V), ammonium sulfate concn. for 0.27g/mL
prepn. two- phase aq. soln., extn. yield of total flavonoids is 1.97% in material-solvent ratio for 1:25
(m/V), 60°C the ultrasonic extn. 75min.
Determination of
165. Determination of inorganic arsenic valence in aquatic organisms using atomic
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fluorescence spectrometry Full Text
By Wang, Hui-qin; Ni, Cheng-liang; Zheng, Da-wei; Zhong, Ru-gang; Yan, Hong
From Shipin Yu Fajiao Keji (2010), 46(6), 90-92. | Language: Chinese, Database: CAPLUS
Compared to the org. arsenic, the toxicity of inorg. arsenic is far greater in food which shows difference
according to the arsenic valence state, such as As3+ and As5+. So the valence state anal. of inorg. arsenic
in food plays an important role in monitoring the food safety. Four aquatic organisms on markets were
selected to det. the As3+ and As5+ content using at. fluorescence spectrometry. The detection limit of the
method is 0.006mg/kg, the value of relative std. deviation was between 1.81% and 2.66%, and the value
of recovery rate is between 95% and 105%. The total inorg. arsenic con...
The key factors
166. The key factors of Chinese strong aromatic spirits brewing (part 3) Full Text
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By Li, Da-he; Li, Guo-hong
From Shipin Yu Fajiao Keji (2010), 46(6), 84-89. | Language: Chinese, Database: CAPLUS
The steaming including proportioning, moisture, retorting and Zhaijiu in brewing is the key operation of
yield. The Liangtang including Chuzeng, Daliangshui, Tanliang and Saqu is an important operation of
reducing undesired microbes and ensure normal fermn.
Study on the deg
167. Study on the degradation characteristics of cypermethrin by Saccharomyces
cerevisiae Full Text
By Ma, Li-li; Yao, Kai; Jia, Dong-ying; Liu, Shu-liang; Zhang, Yan
From Shipin Yu Fajiao Keji (2010), 46(6), 77-80. | Language: Chinese, Database: CAPLUS
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The objective of this research was to investigate the effect of environmental factors on the degrdn.
characteristics of cypermethrin by Saccharomyces cerevisiae with high tolerance and degrdn. rate on
cypermethrin, and to discuss the internal relations between degrdn. rate of cypermethrin and biomass of
the strain. The results indicated that environmental factors had a significant effect on the degrdn. of
cypermethrin by Saccharomyces cerevisiae. Meanwhile, the optimum conditions for degrdn. of
cypermethrin were as follows: cypermethrin 200 mg/L-1, initial pH 7.0, substrate 20 mL, inoculum 5...
Advances in rese
168. Advances in research and development of microbial tannase and its utilization
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in a bioprocessing of Phyllanthus emblica fruits Full Text
By Yang, Ya-li; Guo, Lu-Hong; Yang, Shun-kai
From Shipin Yu Fajiao Keji (2010), 46(6), 72-76. | Language: Chinese, Database: CAPLUS
A review. This article summarized the research situation of microbial tannase, its solid state fermn.
process and its utilization in Phyllanthus emblica fruits bioprocess. The scientific basis for microbial
tannase utilization are provided.
Optimization of
169. Optimization of color-protecting techniques of pickled green vegetables by
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SPSS analysis Full Text
By Ni, Hai-feng; Dan, Xiao-rong; Deng, Mian
From Shipin Yu Fajiao Keji (2010), 46(6), 55-59. | Language: Chinese, Database: CAPLUS
To study the color-protecting techniques of pickled green vegetables during the processing technol.,
Sichuan pickled green vegetables was selected as the main raw material. The influence of the types of
color fixative, solid-liq. ratio, treatment time, pH, dosage of color fixative and the treatment temps. on
Sichuan pickled green vegetables was studied resp., the optimal color-protecting techniques was
confirmed through measuring absorbance of pickled green vegetables liq. and handling data through
SPSS. The optimal color-protecting technol. parameter was 3:1 solid-liq. ratio, 5 min, pH 7.75...
Effects of the f
170. Effects of the fed-batch selenium fermentation on Se-accumulation and
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biomass of Coprinus comatus mycelium Full Text
By Yu, Jie; Zhang, Xiao-hui; Yang, Zheng-guo; Cui, Peng-ju; Cui, Shi-chao
From Shipin Yu Fajiao Keji (2010), 46(6), 51-54. | Language: Chinese, Database: CAPLUS
In the paper, the effects of the fed-batch selenium fermn. and single fermn. on the selenium-accumulation
and biomass of Coprinus comatus mycelium were studied. The results showed that the highest content of
selenium-accumulation was 105.83 μg/g when the concn. of selenium was 4 μg/mL in the medium by the
fed-batch selenium fermn., while the biomass and the content of protein in these mycelia was 25.74 g and
153.37 mg/g resp. under the same condition. Compared with the single fermn., the content of
selenium-accumulation increased by 16.26%. While the biomass and content of total protein inc...
Study on microwa
171. Study on microwave extraction technology and stability of green pigment from
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abandoned tea Full Text
By Zhu, Rong-li; Tai, Jie; Liu, Jun-hai
From Shipin Yu Fajiao Keji (2010), 46(6), 43-46. | Language: Chinese, Database: CAPLUS
The microwave-assisted extn. of green pigment from abandoned tea is studied in this paper, and technol.
conditions are optimized through orthogonal test based on single factor. The result shows that the
optimum conditions are as follows: ethanol as solvent, ratio of liquor to material 10:1, microwave power
600 W, microwave time 120 s and extn. temp. 65°. The extn. rate can reach to 27.48% in the optimum
conditions. The stability study showed that green pigment has little relation with temp., but can't exist in
alk. system. Metal ions Cu2+, Zn2+, Mg2+, and Al3+ are less effect on the stabil...
Study on complex
172. Study on complex color retention agent on traditional pot-stewed meat products
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Full Text
By Liu, Zhong-ke; Huang, Shu-jie
From Shipin Yu Fajiao Keji (2010), 46(6), 40-42. | Language: Chinese, Database: CAPLUS
In this paper, soft package stewed chicken was taken as the research object, a high effective complex
color retention agent contg. β-cyclodextrin 0.04%, sodium alginate 0.06%, sodium erythorbate 0.04%,
citric acid 0.05%, was obtained through studying on various single agents and their complex materials.
Screening of aci
173. Screening of acid-protease strain and study on its fermentation condition Full
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Text
By Shen, Yu-jie; Zhang, Ming-chun; Xiang, Wei; Fang, Shang-ling; Chen, Mao-bin
From Shipin Yu Fajiao Keji (2010), 46(6), 32-35. | Language: Chinese, Database: CAPLUS
An acid protease producing strain from high temp. Daqu was identified as Bacillus licheniformis with
VITEK-32 microbe automatic appraisal system. According to the study of fermn. condition, its fittest
condition were as follows: the optimum compn. of the solid substrate for fermn. was solid material: water
was 1: 0.7, bran:bean flour was 1:0.8 in the total solid material, initial pH was 5.0, culture temp. was
45 °C, fermn. time was 52h, 7% flask inoculums size. Under above conditions, the activity of
acid-protease produced by the strain was 1420.2U/g.
The SCC of fresh
174. The SCC of fresh cow milk influence the quality of yoghurt Full Text
By Shi, Hong-li; Yang, Yong-long; Ren, Xian-feng; Zhang, Jie; Sheng, Qing-hai
From Shipin Yu Fajiao Keji (2010), 46(6), 29-31. | Language: Chinese, Database: CAPLUS
This article take the fresh cow milk and the milk after 3500r/min and 7500r/min centrifuge sepn. which
with different somatic cell count as the primary raw material, use common ferment fermented yogurt
(Lactobacillus bulgaricus and Streptococcus thermophilus chain 1:1 with bacteria) to take the same test
conditions to produce yogurt, yogurt product after the detn. of the viscosity, color, texture, PH value of
the changes, which come with high somatic cell count of raw milk to the yogurt have a great impact on
the quality of the yoghurt.
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Study on the ext
175. Study on the extraction conditions of β-glucosidase from buckwheat Full Text
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By Zhang, Zhuo; Chen, Xiao-ping
From Shipin Yu Fajiao Keji (2010), 46(6), 19-21, 28. | Language: Chinese, Database: CAPLUS
The research detd. the optimum extn. conditions that β-glucosidase was extd. from the buckwheat,
through researched the relationship between β-glucosidase activity concn. and the extn. conditions that
were the type of buffer soln., buffer soln. pH, centrifugal speed and so on. The results showed the
optimum extn. conditions were C6H8O7-C6H5Na3O7 buffer, pH4.6, and centrifugal speed 5000r/min.
Under the optimum extn. conditions, the extd. β-glucosidase activity concn. was 597.96 x 106 μmol/L,
the enzyme specific activity was 0.397 x 106 μmol / mg.
Change of bacter
176. Change of bacterial community of Pixian bean paste during fermentation
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processes Full Text
By Zhang, Qi; Wang, Xian-Ding; Yang, Hu; Yang, Zhi-rong; Sun, Qun
From Shipin Yu Fajiao Keji (2010), 46(6), 16-18, 35. | Language: Chinese, Database: CAPLUS
In this paper, change of bacterial community during fermn. processes of Pixian bean paste was
investigated using polymerase chain reaction-denaturing gradient gel electrophoresis. Denaturing
gradient gel electrophoresis profiles of samples from prodn. indicated the dramatic change of the
bacterial community. Lactobacillus plantarum, Weissella confusa, Leuconostoc lactis, and uncultured
bacterium clones were existent in the samples during fermn. starter propagation stage and incipient stage.
Lactobacillus plantarum was dominant in these two stages, while Weissella confusa and Leuconostoc
lac...
Study on dynamic
177. Study on dynamic changes during the fermentation of direct vat set pickles Full
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Text
By Yu, Wen-hua; Zhang, Qi-sheng; Chen, Gong; Liu, Zhu; Zhang, Ying; Li, Heng; Li, Jie-zhi; Wu,
Qi-qian
From Shipin Yu Fajiao Keji (2010), 46(6), 12-15, 23. | Language: Chinese, Database: CAPLUS
In this paper, dynamic changes of total acid, pH value, nitrite, amino acid were studied during the fermn.
of various direct vat set pickles. The results showed that when the direct vat set cultures used in the
fermn. of the pickles made from radish, cowpea, cabbage or potherb mustard at 30 °C, the fermn. period,
acid content, pH value and amino acid content were 3-4 d, 0.6-0.9g/100mL, 3-4 and 4-7mg/mL, resp.
Meanwhile the nitrite content decreased significantly compared to the control that the pickles fermented
without any direct vat set cultures. During the fermn., the nitrite peak value ...
Study on surface
178. Study on surface modification and antibacterial activity of nano-titania Full
Text
By Qiu, Song-shan; Jiang, Cui-cui; Hai, Jin-ping
From Shipin Yu Fajiao Keji (2010), 46(6), 5-7, 11. | Language: Chinese, Database: CAPLUS
In this paper, nano-titania was modified on its surface by chem. liq. deposition with silicon dioxide and
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the dispersion properties were studied. The inhibition of its antibacterial activity on microorganisms was
studied by the method of Oxford-cup tests and the antibacterial mechanism was discussed. The result
showed that attached silicon dioxide can reduce the product size and improve stability of nano-titania in
water. The composite material doped with silicon dioxide had outstanding antibacterial activities and had
less influence on antibacterial activity.
Pretreatment met
179. Pretreatment methods for the analysis of flavor compounds and determination
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of the main compositions in Sichuan paocai Full Text
By Zhang, Qi-sheng; Chen, Gong; Yu, Wen-hua; Li, Heng; Liu, Zhu; Zhang, Ying; Li, Jie-zhi; You,
Jing-gang
From Shipin Yu Fajiao Keji (2010), 46(6), 1-4. | Language: Chinese, Database: CAPLUS
Flavors in Sichuan paocai were extd. by org. reagent and solid phase micro-extn., and then analyzed and
detd. with gas chromatog.-mass spectroscopy. The results showed that solid phase micro-extn. and gas
chromatog.-mass spectrometry was suitable for the detn. of the flavors in Sichuan paocai. The resource
and compn. of the flavors in Sichuan paocai was detd. by such methods.
Volatile and sen
180. Volatile and sensory profile of organic red wines produced by different selected
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Saccharomyces cerevisiae strains Full Text
By Yao, Yan-ling; Quan, Tuo
From Shipin Yu Fajiao Keji (2010), 46(5), 93-101. | Language: Chinese, Database: CAPLUS
Org. wines were produced at pilot scale to select the best yeast strains to obtain wines with high
organoleptic qualities. We detd. their volatile compn. and organoleptic characteristics by sensory anal. A
total of 51 volatile compds. were quantified in the wines produced. The concn. of most of the volatile
compds. was significantly in uenced depending on which yeast strain was inoculated. The differences
obsd. in the volatile compn. of the wines appear to be quant. rather than qual. In general, acetals were the
most abundant group of volatile compds. in all the samples studied, followed ...
Research on migr
181. Research on migration rule of lead, arsenic and mercury in cassavas during the
process of alcohol fermentation Full Text
By Cao, Xi-huan; Mao, Wei-gang; Chen, Xia; Ye, Zhong-wei; Zhang, Yong-xia
From Shipin Yu Fajiao Keji (2010), 46(5), 77-79. | Language: Chinese, Database: CAPLUS
This research is to investigate the degrdn. and migration rule of lead, arsenic and mercury in the prodn.
process of fermn. alc. and make safety evaluation of the heavy metal residues in alc., waste water and
dregs. We simulate the alc. fermn. process in lab by adding quantity of Pb+, As+, and Hg+ into cassavas.
Samples are drawn from different sampling points set according to the process and tested. We find that
there is no effect on the technol. quality of alc. fermn. Pb+, As+, and Hg+ haven't been detected in alc.,
with most of the Pb+ and Hg+ left in the dregs and As+ in waste water an...
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Determination of
182. Determination of monosaccharides and disaccharides in chewing gum by ions
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chromatography and pulsed amperometric detection Full Text
By Yu, Juan; Wang, Gui-hua; Li, Jia-wei; Guo, Jian-xiong; Li, Hai-qiao
From Shipin Yu Fajiao Keji (2010), 46(5), 74-76, 79. | Language: Chinese, Database: CAPLUS
A chromatog. method was developed for the detn. of monosaccharides and disaccharides (galactose,
glucose, xylose, fructose, sucrose and lactose) in chewing gum. using CarboPac PA10 high performance
anion-exchange column (HPAEC) as a splitter, NaOH as an eluent, gradient elution, pulsed amperometric
detection (PAD), qual. anal. with retaining time, and quant. anal. with external ref. method. These six
saccharides can be sepd. well within 27 min by CarboPac PA10. The detection limits of these (25 μL
injection, S/N = 3) using PAD were 3 μg/L, 2 μg/L, 2 μg/L, 5 μg/ L, 5 μg/L and 8 μg/L, resp. M...
Rare earth eleme
183. Rare earth elements in tea and its health effects Full Text
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By Guo, Yong-quan; Xiao, Ping; Li, Wen-rui; Zhang, Ying-zhen; Chen, Jing; Lu, Xing
From Shipin Yu Fajiao Keji (2010), 46(5), 65-69. | Language: Chinese, Database: CAPLUS
A review. The current health of the community promotes tea drinking, and rare earth element (REE)
contents in tea directly affect people's health. This paper focuses on the content of rare earth elements in
tea and the effects of the distribution of rare earth elements in the human body, human health and the
pharmacol. effects and physiol. basis.
The study of act
184. The study of active substances in green onions Full Text
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By Wei, Miao-miao; Cui, Bo; Zhang, Jian-lei; Li, Li
From Shipin Yu Fajiao Keji (2010), 46(5), 62-64, 73. | Language: Chinese, Database: CAPLUS
A review. The main ingredients in green onion, onion oil, glutathione peroxidase and quercetin were
described, and it expounded the biol. role, application and prospect of these three components.
Study on new pre
185. Study on new preparation technology of maize resistant starch by
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autoclaving-enzyme method Full Text
By Hu, Xiao-tong; Zhang, Wen
From Shipin Yu Fajiao Keji (2010), 46(5), 58-61. | Language: Chinese, Database: CAPLUS
Maize starch was used as a raw material, the method which combined autoclaving-cooling (120°, 30 min,
and 4°, 24 h) circle with pullulanase hydrolysis was used to prep. resistant starch (RS3). Treatment times
of autoclaving-cooling circle were studied. The optimal hydrolysis condition of pullulanase, including
pullulanase concn., hydrolysis temp. and time was detd. by orthogonal test. The results showed that the
method which added pullulanase after starch gelatinization and hydrolyzed at the condition of selected
pullulanase concn. (4.0 U/g-1), hydrolysis temp. (55°), pH value (4.5), and hy...
Study on the ext
186. Study on the extraction of flavonoids from mungbean sprout Full Text
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By Wang, Ying; Chen, Xiao-ping
From Shipin Yu Fajiao Keji (2010), 46(5), 45-48. | Language: Chinese, Database: CAPLUS
The optimal technol. requirements of extg. flavonoids from mungbean sprout were investigated. During
the extn., four main factors, including ethanol concn., the ratio of solid to liq., extg. temp. and extg. time
were analyzed by using single factor anal. method. On the basis of this, the orthogonal expt. was tested.
The results showed that: the best optimal technol. requirement to ext. flavonoids from mungbean sprout
was that ethanol concn. was 70%, the ratio of solid to liq. was 1 g:20 mL, extg. temp. was 70°C and extg.
duration was 2.5 h. Under this condition, the extn. ratio of flavonoi...
Research on natu
187. Research on natural withering technology of chaya tea Full Text
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By Yu, Yan-bo; Yi, Qian; Chen, Long; Zhou, Cai-qiong
From Shipin Yu Fajiao Keji (2010), 46(5), 41-44, 48. | Language: Chinese, Database: CAPLUS
The effects of natural withering on the quality of chaya tea were studied in this paper, new resource chaya
were used as materials. Main taste components, functional components and anti-nutritional factors,
combining with the results of sensory evaluation, were used as the indexes. Results suggest that natural
withering at 26°C-30°C increased the contents of sol. sugar, free amino acids and water extns. On the
opposite, the flavor of grass and the content of cyanogenic glycoside were reduced. Also, the contents of
polyphenol and bio-flavonoid, the functional factors, were decreased. The o...
Optimizing the p
188. Optimizing the parameters of microwave assisted extraction of pectin from soy
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hull through uniform design Full Text
By Liu, He; Guo, Xiao-fei; Gao, Hong-ni; Liu, Jian-xia; Liu, Hao-dong; Zhu, Dan-shi
From Shipin Yu Fajiao Keji (2010), 46(5), 37-40. | Language: Chinese, Database: CAPLUS
This paper discusses parameters of microwave-assisted extn. of soy hull pectin. Using uniform design to
optimizing parameters such as ratio of liq., ammonium oxalate concn., pH, and microwave irradn. time, a
linear regression equation and polynomial quadratic regression equation were obtained. The polynomial
quadratic regression equation could characterize the influence of pectin extn. and the regression
relationship between the factors. Through Excel 2003, the optimal conditions for liq. ratio were adjusted
for the level of this factor, when its value was 1:25, ammonium oxalate concn. of 1...
Application of a
189. Application of aqueous two-phase system in extraction and purification of
glucoamylase Full Text
By Li, Jing; Chai, Yan-wei; Gong, Chun-bo; Yu, Cui-fang; Tan, Hai-gang
From Shipin Yu Fajiao Keji (2010), 46(5), 28-32. | Language: Chinese, Database: CAPLUS
PEG/KH2PO4, PEG/(NH4)2SO4 and PEG/MgSO4 aq. two-phase systems were studied. Result indicated
that PEG/(NH4)2SO4 aq. two-phase system was the best. Then the glucoamylase was extd. and purified
by PEG/(NH4)2SO4 aq. two-phase system. The effects of the mol. of PEG, the concn. of PEG and
PEG/(NH4)2SO4 soln. on distribution coeff. and recycling rate were studied. The optimum conditions for
glucoamylase extn. were detd. When the mol. of PEG was 20000, the concn. of PEG20000 soln. was
28% and that of (NH4)2SO4 soln. was 20%, the smallest distribution coeff. and the highest recycling rate
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were ob...
Process optimiza
190. Process optimization on enzymatic hydrolysis of rice straw Full Text
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By Yang, Qing-dan; Hu, Ting-chun
From Shipin Yu Fajiao Keji (2010), 46(5), 24-27. | Language: Chinese, Database: CAPLUS
In this paper, the process optimization on enzymic hydrolysis of rice straw was studied. The water-sol.
reducing carbohydrate was measured by DNS method. After anal. on hydrolysis temp., hydrolysis time,
enzyme dosage and liq.-to-solid ratio sep., the optimized hydrolysis conditions were obtained by
orthogonal expts.: 150 Ug-1 enzyme dosage, 20 liq.-to-solid ratio, 48 h hydrolysis time, and 50°
hydrolysis temp.
Research on este
191. Research on esterification modification of konjac glucomannan with gallic acid
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Full Text
By Zhang, Jia-qi; Yao, Kai
From Shipin Yu Fajiao Keji (2010), 46(5), 19-23, 27. | Language: Chinese, Database: CAPLUS
The modification of konjac glucomannan (KGM) with acetylized gallic acid and the properties of
modified products were investigated. The results indicated that when the mass ratio of KGM to triacetyl
galloyl chloride was 1:3.6, and the substitution degree of modified product was up to 0.6281. Modified
KGM had viscosity, stability and freeze-thaw stability different from those of KGM. Tri-acetyl in the
modified product could be partially removed by using sodium acetate method and the yield of end
product was about 71.5 %. The data can offer ref. to the modification and fine application of ko...
Analysis of esse
192. Analysis of essential oil composition from hemp seed by ultrasound-assisted
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simultaneous distillation and solvent extraction combined with GC-MS Full Text
By Dai, Huang; Fang, Guo-shan; Li, Wen-feng; Wang, Xiao-wei; Liu, Fei; Ming, Jian
From Shipin Yu Fajiao Keji (2010), 46(5), 6-10, 27. | Language: Chinese, Database: CAPLUS
Volatiles in essential oil from hemp seed was extd. by ultrasound-assisted and simultaneous distn. and
solvent extn. (SDE), then analyzed by gas chromatog.-mass spectrum (GC-MS), and 94 components were
identified (the material obtained similarity ≥ 85), covering 96.68% of the total components. Alcs. mainly
include: α,α,4-trimethyl-benzenemethanol (4.98%), 2-butanol (1.94%) and table eucalyptus alc. (1.89%),
and aldehydes are mainly di-Et acetal (9.29%), phenylacetaldehyde (2.69%), benzaldehyde (1.77%).
Ketones are: 4-hydroxy-2-methyl-acetophenone (4.81%), and hydrocarbons are: caryophyllene ...
Identification o
193. Identification of one strain of Bacillus using 16S ribosomal DNA sequence Full
Text
By Su, Bo; Kang, Jian-ping; Huang, Jing; Yao, Li; Fang, Rui; Yang, Tai
From Shipin Yu Fajiao Keji (2010), 46(5), 1-3. | Language: Chinese, Database: CAPLUS
The 16S rDNA sequence anal. was used to identify a Bacillus strain which was named Y-2, Pab02. Firstly
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the genomic DNA from Y-2 was extd., then the target 16S rDNA sequence was amplified and the
amplified sequence was analyzed by the NCBI with BLAST data base. At last, according to its position in
phylogenetic tree, Y-2 was finally identified as Bacillus subtilis.
Study on process
194. Study on processing of fungus gelatin soft sweets Full Text
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By Wang, Lei; Zhao, Zhi-feng
From Shipin Yu Fajiao Keji (2010), 46(4), 88-91. | Language: Chinese, Database: CAPLUS
The paper aims to crank out a kind of candy product with morphol. appearance, unique taste, health-care
function and rich nutrition, catering to the needs of customers. The optimum conditions of the key factors
are as follows: gelatin content of 15%; p-cyclodextrin content of 15%; boiling temp. of syrup of
115°C-120°C, stopping boiling when the syrup appears to be viscous; mixing temp. of 70°C or so;
gelation process temp. of no more than 60°C, pH of 6.5-7.0 with long enough holding time to wait until
the syrup bubbles gather in the syrup surface; natural drying at room temp. as drying proces...
Analysis of nutr
195. Analysis of nutrient components of bean curd residue Full Text
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By Wang, Dong-ling; Li, Bo; Lu, Fei; Nan, Hai-juan
From Shipin Yu Fajiao Keji (2010), 46(4), 85-87. | Language: Chinese, Database: CAPLUS
Nutrient components of bean curd residue were analyzed by national std. methods. The results show that
contents of insol. dietary fiber, crude fiber, protein, crude lipid, reducing sugar, total sugar, ash and
flavone in bean curd residue are 36.29%, 9.62%, 17.84%, 5.90%, 2.57%, 37.40%, 3.85% and 0.22%,
resp. Mineral elements in bean curd residue were detd. by inductively coupled plasma at. emission
spectroscopy (ICP-AES) and contents of K, Ca, Na, Mg, Zn, Fe, Cu, Cr and Mn are 9.36 rag/g, 4.19mg/g,
0.96mg/g, 2.57mg/g, 0.026mg/g, 0.11mg/g, 0.0067mg/g, 0.0018mg/g and 0.019mg/g, resp. Bean cur...
Construction of
196. Construction of the shuttle expression vectors for antibacterial peptide
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spinigerin Full Text
By Zhai, Li-gong; Liu, Zhe; Wang, Jun-ying; Chen, Xiao-ping
From Shipin Yu Fajiao Keji (2010), 46(4), 79-81. | Language: Chinese, Database: CAPLUS
The antibacterial peptide Spinigerin gene was designed and artificially synthesized by the biased codon
usage of yeast. Antibacterial peptide Spinigerin gene was subcloned into shuttle expression vectors
pPICZα A, by using PCR and sequence anal., it can be proved that all the tested clones contain Spinigerin
gene, pPICZαA-S is successfully constructed.
Study on process
197. Study on processing technique of purple sweet potato granules Full Text
By Tang, Fu-rong; Lei, Ji; Li, Bo; Ying, Yong-tao
From Shipin Yu Fajiao Keji (2010), 46(4), 66-70. | Language: Chinese, Database: CAPLUS
In this paper, purple sweet potato was used as raw material to make purple sweet potato granules. The
study investigated the effects of raw material cooking time, calcium concn., emulsifier level and drying
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temp. on granules quality, taking iodine blue value and color evaluation value as indicators. The optimum
conditions of processing purple sweet potato granules were as follows: cooking the purple sweet potatoes
chips with 10mm-15mm thickness for 12min, then soaking in a calcium chloride soln. with calcium
concn. of 50μg/mg, and adding 0.4% of glycerol monostearate as emulsifier, finally d...
Extraction and s
198. Extraction and stability of anthocyanin from purple sweet potato Full Text
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By Li, Bo; Lei, Ji; Tang, Fu-rong; Zuo, Lu
From Shipin Yu Fajiao Keji (2010), 46(4), 56-60. | Language: Chinese, Database: CAPLUS
In this paper, the optimum extg. conditions of anthocyanin from purple sweet potato and its stability were
studied. The results showed that this kind of anthocyanin had spectral characteristics of the general
anthocyan pigment. The optimum conditions of extg. were as follows: extg. soln. 0.1% HCl, extg. temp.
60°C, extg. time 1 h, and raw material-to-0.1% HCl ratio 1:30. The colors of anthocyanin in acidic,
neutral and alk. solns. were red, purple and blue, resp. The anthocyanin was sensitive to the oxidant,
reducing agent and color protectant for common sweet potato, and was stable to pot...
The analysis on
199. The analysis on mechanism of producing caramel pigment from starch by
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extrusion and the evaluation of product's quality Full Text
By Yue, Yi; Liu, Xue-wen; Wu, Xue-ming; Shen, Hui
From Shipin Yu Fajiao Keji (2010), 46(4), 53-55. | Language: Chinese, Database: CAPLUS
The mechanism which caramel pigment was produced from starch by extrusion is analyzed. Color
intensity and red index of the caramel pigment were evaluated. Prodn. of caramel pigment from starch by
extrusion is feasible and both color intensity and red index of the product can meet national and industrial
stds.
Effect of some f
200. Effect of some film packages on preservation of Lentinula edodes with different
water content Full Text
By Zhu, Dan-shi; Liu, He; Zhang, Min
From Shipin Yu Fajiao Keji (2010), 46(4), 44-49. | Language: Chinese, Database: CAPLUS
This paper shows the effects of three kinds of film (LDPE, HOPE and PP) used in packages on shelf life of
Lentinula edodes with different water contents. The changes of sensory quality, color difference, gas contents,
total acid value and amino acid of Lentinula edodes with different water contents during the storage were
studied. The result shows that carbon dioxide content in the package whose film material was PP increased
during the storage time, which might venenate the Lentinula edodes. So it is the worst in the three packages;
the package with LDPE film is the best for the material's...
201. A study of recycling of mustard pickles liquid Full Text
By He, Yun-chuan; Hou, Yao
From Shipin Yu Fajiao Keji (2010), 46(4), 41-43. | Language: Chinese, Database: CAPLUS
The essay is about tech. research on pickling vegetables with pickle which experience filtration and
vacuum concn., and can make sure that we can change the acceptable preserved vegetable curing liq. of
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above 5% salinity through vacuum concn. (vacuum degree 0.05Mpa, b.p. 55°C) to concd. liq. of 22%
salinity. During the three processes of pickling vegetables, we add concd. liq. of 30%, 20% and 20% of
preserved vegetable content resp. That is called preserved vegetable curing technol. With applying the
technol., we greatly decrease waste discharge in the preserved vegetable curing process and...
Study on ferment
202. Study on fermentation conditions of β-carotene by Blakeslea trispora Full Text
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By Pan, Peng; Yang, Si; Cai, Jun
From Shipin Yu Fajiao Keji (2010), 46(4), 36-40. | Language: Chinese, Database: CAPLUS
The elementary fermn. conditions were obtained through a series of single factor rotation method. Based
on the anal. of these results, the optimal culture conditions were confirmed by orthogonal test. The results
showed that the optimum conditions were: seed age of strain (+) 12-15 h and strain (-) 25-30 h, fermn.
time 120 h, inoculum size 20%, the ratio of strain (+) to strain (-) 2:3, original pH 6.5, culture temp.
28°C, medium vol. 50mL/250mL, and triangular flask rotating speed 200 rpm. β-Carotene prodn. was
28.8 mg/L.
Physiological ac
203. Physiological activities and applications of bamboo leaves extracts Full Text
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By Jia, Hong-feng; Chen, Yun-chuan; Sun, Jun-xiu; Fan, Wen-jiao; Yi, Yu-wen
From Shipin Yu Fajiao Keji (2010), 46(4), 25-28. | Language: Chinese, Database: CAPLUS
A review with 29 refs., is given on physiol. activities and applications of bamboo leaves exts. Bamboo
leaves contain flavonoids, active polysaccharide, special amino acid, arom. components and trace
elements. Bamboo leaves exts. have many physiol. activities, such as antioxidative and antibacterial
activities, and so on. This article briefly introduced the components and physiol. activity of exts. from
bamboo leaves, and focused on its application in food.
Progress in olea
204. Progress in oleanolic acid research Full Text
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By Zhang, Shu-yan; Li, Zheng
From Shipin Yu Fajiao Keji (2010), 46(4), 20-24. | Language: Chinese, Database: CAPLUS
This review with 8 refs. introduces the discovery, construction, physicochem. properties, function and
application progress of oleanolic acid, and prospects its developing.
The advances of
205. The advances of detection technology of adulterated fragrant sesame oil Full
Text
By Lu, Ming-yue; Zou, Bo-yu; Zhong, Geng
From Shipin Yu Fajiao Keji (2010), 46(4), 16-19,24. | Language: Chinese, Database: CAPLUS
A review with 23 refs. For its unique and rich flavor and pure color, fragrant sesame oil is very popular
among consumers. Because fragrant sesame oil has high economic value, the adulteration phenomenon of
fragrant sesame oil has always existed. This paper introduced techniques for detecting adulterated
fragrant sesame oil, including sensory evaluation, chem. and phys. test, and the instrument, and mainly
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introduced near IR technol. (NIR) in identification of grease adulteration.
Determination of
206. Determination of total anthocyanins in purple sweet potato by visible
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spectrophotometry Full Text
By Mao, Jian-fei; Fu, Cheng-pin; Guo, Ling-an; Zhong, Ling-li; Lei, Shao-rong
From Shipin Yu Fajiao Keji (2010), 46(2), 101-104. | Language: Chinese, Database: CAPLUS
Purple sweet potato is rich of anthocyanin. Its application prospect and economic benefits has aroused
more and more concerns. In this paper, total anthocyanin in purple sweet potato were extd. under the
ultrasonic irradn. and detd. by UV-visible spectrophotometry using cyanidin as std. combing with the
bleaching of Na2SO3. Cyanidin shows good linearity from 0 to 30 μg/mL with linear correlation coeff. of
0.99968 and detection limit of 0.5 μg/mL. The method is facile and accurate, which should be able to
guide the cultivating and planting of purple sweet potato.
Study on the tra
207. Study on the transformation of steaming broadbeans technology of chilli
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broadbean sauce Full Text
By Zha, Wen-long
From Shipin Yu Fajiao Keji (2010), 46(2), 98-100. | Language: Chinese, Database: CAPLUS
The technol. of steaming unsoaked broad beans at high steam pressure is the latest development of the
prodn. process of chilli broad bean sauce. Some neg. factors of the old technol., such as environmental
pollution, waste of energy, low output rate and unfitness was taken into the consideration for continuous
mass-prodn., this technol. had made a step forward in some aspects.
Processing techn
208. Processing technique of the nutritional vermicelli of sweet potato Full Text
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By Zhang, Ru-yi
From Shipin Yu Fajiao Keji (2010), 46(2), 96-97, 104. | Language: Chinese, Database: CAPLUS
Sweet potato is not only rich in nutritional value, but also has high medicinal value for the prodn. process
of sweet potato nutritional vermicelli. Results showed that the best formula of sweet potato vermicelli
were: salt 2.0%, egg 4.0%, sweet potato pulp 20.0%, sodium alginate 0.2%. The product had bright color,
special sweet potato flavor, the low rate of broken bars, good taste and rich in nutrition.
Study on the mic
209. Study on the microwave-assisted extraction of polyphenols in lotus-leaf by
response surface analysis Full Text
By Zhao, Bo; Zhao, Xiao-yun; Li, Zhi-zhou
From Shipin Yu Fajiao Keji (2010), 46(2), 85-88. | Language: Chinese, Database: CAPLUS
The optimization of microwave-assisted extn. of polyphenols in lotus-leaf by response surface anal. is
researched in this paper. The optimization conditions of microwave-assisted extn. of polyphenols from
lotus-leaf were detd. finally by response surface anal. and the results showed that the optimum extn.
conditions were the ratio of liq.-solid 53:1, ethanol vol. fraction 33%, the microwave time 180s. Under
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such conditions, the predictive values of the rate of the polyphenols can reach 4.398%, and the measured
values is 4.408%, the relative error is 0.23%.
Characteristics
210. Characteristics of xylanases produced by white rot fungus fermenting spent
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grains Full Text
By Pan, Zhen-qing; Chen, Tao; Zhang, Bing
From Shipin Yu Fajiao Keji (2010), 46(2), 81-84. | Language: Chinese, Database: CAPLUS
Spent grain is the main byproduct of brewing industry. It is rich in hemicellulose and lignin; it is high
quality hemicellulose and lignin sources. This paper mainly study on the comprehensive utilization of
spent grain and xylanases produced by white rot fungus with liq. state fermn. was preliminarily studied.
Study on the enz
211. Study on the enzymatic hydrolysis technology of chicken-blood Full Text
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By Zeng, Li-ping; Zhou, Hong; Li, Jun-tian; Tang, Xiang-gui
From Shipin Yu Fajiao Keji (2010), 46(2), 77-80. | Language: Chinese, Database: CAPLUS
Fresh chicken blood as the main raw material to study the enzymic hydrolysis in addn. to the conditions
of fishy. Study showed that using fresh chicken blood AS1.398 neutral protease in the initial hydrogen
ion concn. 7.0, hydrolysis temp. of 50 °C, enzyme dosage of 8000U/g, chicken blood concn. of 50%,
under the conditions hydrolysis for 4h, after hydrolysis, killing enzyme and centrifuge, adding activated
carbon to decoloration.
Study on optimiz
212. Study on optimization parameters of enzymatic modification process
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parameters of gluten millet flour by mathematical models Full Text
By Huang, Shu-jie; Zhang, Wen
From Shipin Yu Fajiao Keji (2010), 46(2), 61-63. | Language: Chinese, Database: CAPLUS
Compounding α-amylase and neutral proteins may improve the plasticity and workability of millet. By
adopting Box-Behnken design and response surface anal., how the technol. parameter of enzymic-made
millet flour influence the evaluating indicator and set up a appropriate statistical model to optimize
zymohydrolysis technol. parameter. The most appropriate technol. parameter of enzymic-made gluten
millet flour is as the following, the concn. of α-amylase 0.046g/mL, enzymolysis temp. is 61.5°C, time
1.5h, grade for sensory evaluation 83.
Process research
213. Process research on inulin as the fat substitute Full Text
By Sun, Caiyu; Wang, Juan; Zhang, Kun-sheng
From Shipin Yu Fajiao Keji (2010), 46(2), 56-60. | Language: Chinese, Database: CAPLUS
Inulin as oat and the fat substitute were added to low-fat fermented sausage in a study on the texture
(hardness, springiness, cohesiveness, adhesiveness, chewiness) and the changes in the sensory properties
of change. Prepn. of the low-fat fermented sausage contg. the fat to 15 percent and 7.5 percent, compared
to draw the two, the latter's texture is poor, but still acceptable, the difference is not significant, so choose
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the fat content of 7.5% resp. on the basis of inulin. Inulin joined in the low-fat fermented sausage provide
a relatively soft texture and chewiness, springiness, cohesiv...
Research on the
214. Research on the technology of non-fried coarse cereals instant noodle Full Text
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By Kang, Jian-ping; Chen, Rong; Xie, Wen-yuan; Zhou, Ze-lin; Yue, Xiao-min; Wang, Yong-jun; Su, Bo;
Huang, Jing
From Shipin Yu Fajiao Keji (2010), 46(2), 44-50. | Language: Chinese, Database: CAPLUS
This research introduced the technol., test method, sensory and objective evaluation method of noodle,
nutritional evaluation of noodle detection methods as well as exptl. results of non-fried coarse cereals
instant noodle. Explored a series of technologies, the non-fried coarse cereals instant noodle has low fat
(3.5 g/100 g), high dietary fiber (5.84 g/100 g), and some necessary elements. Various coarse cereals
protein complement, the product has the feature of good test, easily rehydration, etc. The pilot test
showed that gelatinization degree 92.7%, fat 3.23 g/100 g, dietary fiber 5.32 ...
Microwave-assist
215. Microwave-assisted extraction of oleanolic acid from pomegranate peel Full
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Text
By Lu, Jia-fei; Li, Wen-fei; Feng, Wei; Liu, Jun-hai
From Shipin Yu Fajiao Keji (2010), 46(2), 41-43, 50. | Language: Chinese, Database: CAPLUS
Extn. process of oleanolic acid from wild pomegranate peel was studied by microwave. The results
showed that the optimum conditions based on single factor and orthogonal test were as follows: extg.
wild pomegranate peel with 25 times vol. of 90% ethanol at microwave 300W for 60s at 60°C. Under
these conditions, the yield of oleanolic acid was 1.5928 mg/g.
Optimizing the h
216. Optimizing the hydrolytic condition of preparing the ACE inhibitory peptides
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from casein Full Text
By Hong, Wei; Xue, Zheng-lian; Chen, Ling
From Shipin Yu Fajiao Keji (2010), 46(2), 37-40. | Language: Chinese, Database: CAPLUS
Angiotensin converting enzyme inhibitory peptides were prepd. from casein protein by four com.
proteases (alcalase, trypsin, neutrase, alcalase novozymes), and their angiotensin converting enzyme
inhibitory activity were detd. in vitro by high-performance liq. chromatog. The result indicated that the
angiotensin converting enzyme inhibitory activity of casein's hydrolyzates were 90.4%, 83.2%, 54.26%,
92.7% by using alcalase, trypsin, neutrase and alcalase Novozymes resp. The optimum hydrolysis
conditions of casein of alcalase were studied by the orthogonal design. The result showed that the...
Screen of phosph
217. Screen of phospholipase A1 production strain Full Text
By Si, Wu-yang; Xue, Zheng-lian; Zhao, Meng-meng; Su, Yan-nan
From Shipin Yu Fajiao Keji (2010), 46(2), 27-30. | Language: Chinese, Database: CAPLUS
Phospholipase A1 is the single-minded enzyme which can hydrolyze natural phosphatide Sn-1 position
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acyl to get Sn-2 acyl lysophospholipid and fatty acid. The phospholipase may use in the trade in the
refinery process (oil degum) to remove phospholipids. In this paper, the strain named PL-06 which has
high phospholipase A1 is obtained from the rich oil soil by using lecithin as the only carbon source and
its fermn. conditions of shake flask is optimized. The result shows that the best nitrogen source is
ammonium chloride and the best complex carbon source is the combination of malt sugar and...
Study on extract
218. Study on extraction process of polyphenols substance from Sichuan pickles by
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ultra sound wave Full Text
By Zhang, Qi-sheng; Chen, Gong; Yu, Wen-hua; Li, Jie-zhi; Zhang, Ying; Li, Heng
From Shipin Yu Fajiao Keji (2010), 46(2), 23-26. | Language: Chinese, Database: CAPLUS
The purpose of the research was to study the extn. process of polyphenols substance from Sichuan
pickles by ultra sound wave by using the orthogonal expt. on the basis of single factor expt. The optimal
condition was confirmed: the optimal ethanol concn. was 60%, the optimal temp. was 60°C, the optimal
time was 45min and the proportion of raw material with extg. solvent was 1:20. By using the orthogonal
design and variance anal., the order of the exptl. factor was ethanol>concn.>the proportion of raw
material with extg. solvent>extg. time.
The status of an
219. The status of anti-halitosis functional chewing gum Full Text
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By Zhou, Hong-yuan; Li, Hu-jun; Zhang, Jin-wei; Hou, Da-jun
From Shipin Yu Fajiao Keji (2010), 46(2), 19-22. | Language: Chinese, Database: CAPLUS
A review. Firstly, the functional chewing gum is led by the functional food than, in view of halitosis
which is a social embarrassing problem, anal. its causes and treatment. Last, its types and the research
headway as well as the research direction and some problems were reviewed with 16 refs.
Studies on multi
220. Studies on multiple-purpose apply of corn germ protein Full Text
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By Li, Li; Cui, Bo; Bai, Wei-fang; Wei, Miao-miao
From Shipin Yu Fajiao Keji (2010), 46(2), 16-18. | Language: Chinese, Database: CAPLUS
Corn germ protein contains rich nutrients. The corn germ protein as the materials of the corn starch
factory can be made into natural vegetable protein drink by advanced manufg. technol. It is helpful to
both making full use of China's food resources, increasing in food value, comprehensive utilization of the
starch factory products and increase the new plant protein drinks for the food trade.
Progress of puri
221. Progress of purification and detection methods of recombinant Hirudin Full
Text
By Zhu, De-yan
From Shipin Yu Fajiao Keji (2010), 46(2), 10-15. | Language: Chinese, Database: CAPLUS
A review. Hirudin is a polypeptide of the medical leech salivary gland secretion, 65 to 66 amino acids, is
the most active specfic thrombin inhibitor. This article focuses on an overview of current domestic and
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foreign recombinant hirudin on the purifn. and detection of both research and application of method to
analyze the advantages and disadvantages of these methods, and recombinant hirudin prospects are
described.
Research review
222. Research review on physiological functions of modified citrus pectin Full Text
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By Tang, Hui-zhou; Qin, Gang
From Shipin Yu Fajiao Keji (2010), 46(2), 6-9. | Language: Chinese, Database: CAPLUS
A review. Modified citrus pectin is a complex water sol. indigestible polysaccharide which is obtained
from the peel and pulp of citrus fruits and modified by means of high pH and temp. treatment. The
newest researches about modified citrus pectin was summarized: in animal expt., blood sugar and blood
fat decreased, and leptin increased. Clin. research indicates that modified citrus pectin could not only
effectively inhibit liver metastasis by inhibit galectin -3's expression, but also may represent a safe,
non-toxic method of chelating toxic metals.
Study on the ext
223. Study on the extraction of flavonoid from ginger Full Text
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By Zhang, Ru-yi; Zhu, Jing
From Shipin Yu Fajiao Keji (2010), 46(1), 89-92,104. | Language: Chinese, Database: CAPLUS
The extn. of flavonoid was studied in this paper. The single factor expt. and the orthogonal expt. were
used to det. the optical condition of extn. of flavonoid from the ginger. The extn. temp., extn. time,
ethanol concn., and the solid-liq. ratio were selected as the main factors in this paper. The results showed
that the optical condition of extn. is as following: extn. temp. 70°C, extn. time 5h, ethanol concn. 80%,
and the solid: liq. ratio 1:25.
Study on the ext
224. Study on the extraction method of rice protein hydrolysate with alcalase Full
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Text
By Zhao, Cong-cong; Zeng, Li; Na, Song; Zeng, Fan-jun
From Shipin Yu Fajiao Keji (2010), 46(1), 85-88. | Language: Chinese, Database: CAPLUS
The extn. method of rice protein hydrolyzate by alcalase 2.4L was studied, and the effects of temp.,
hydrogen ion concn., enzyme/substrate, material-liq. ratio and time on extn. efficiency of rice protein
were analyzed. The optimum conditions of the extn. were detd. by orthogonal expt. The results were as
follows: temp. 60°C, hydrogen ion concn. 9.5, enzyme/substrate 1.5mL/100g, and material-liq. ratio: 1:6
and time 4h. The protein extn. rate was 76.42%.
Study of microwa
225. Study of microwave-assisted protein extraction from tangerine seed Full Text
By Li, Yuan-hu; Wang, Hua; Ren, Ting-yuan; Xie, Jiao
From Shipin Yu Fajiao Keji (2010), 46(1), 82-84,99. | Language: Chinese, Database: CAPLUS
Microwave-assisted extn. was a new technol. of extn., which had high selectivity, high extn. efficiency,
saving resources and easy manipulation advantages. The purpose of this expt. is to det. the
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microwave-assisted extn. Tangerine seed protein of process conditions, single-factor by investigation
(extg. time, microwave power, extn. solvent pH value, liq. material than) on extg., to design L9(34)
orthogonal, optimized for extn. of the microwave exptl. scheme. As it turns out, stronger conditions as:
extg. time 50 s, microwave power 500 W, extn. solvent pH value is 12, liq. material than 1:2...
Research on proc
226. Research on process of microwave extraction of total flavone from
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fermentation fluid of Citrus hide trimmings through optimization of response surface methodology Full
Text
By Ren, Ting-yuan; An, Yu-hong; Wang, Hua; Xie, Jiao; Li, Yuan-hu
From Shipin Yu Fajiao Keji (2010), 46(1), 77-81. | Language: Chinese, Database: CAPLUS
This paper mainly researched on the extn. of total flavone from fermn. fluid of Citrus hide trimmings
with the method of microwave cooperated which took alc. as resolver. On the basis of the single-factor
expt., the quaternionic quadratic rotational combination was used to optimize the extn. process of total
relative flavone that came from fermn. fluid of Citrus, and we had used the response surface methodol. to
study the best horizontal extent of solid-to-liq. ratio, extn. time, alc. d., the microwave power which
affected the rate of total flavone relative extn. The optimum extn. conditions...
Optimizing ferme
227. Optimizing fermentation medium of pigments production Rhodotorula glutinis
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by response surface method Full Text
By Wang, Lin-gang; Li, Hai-jun; Chen, Fang; Gao, Jian-feng
From Shipin Yu Fajiao Keji (2010), 46(1), 73-76. | Language: Chinese, Database: CAPLUS
The pigment prodn. of fermn. medium of Rhodotorula glutinis was optimized by using the response
surface methodol. Firstly, the influences of different single factor expt. were studied, and it showed that
fours factors playing the important roles were sucrose, peptone, yeast ext. powder and inoculating amt.
The path of steepest ascent was used to approach the optimal region of the fermn. conditions
subsequently. In the third step, the concns. of those four main factors were further optimized by using
Box-Behnken and response surface anal. By solving the quadratic regression model equation a...
Research on sque
228. Research on squeezing process of Chaenomeles sinensis with pectinase
enzymolysis Full Text
By An, Yu-hong; Ren, Ting-yuan
From Shipin Yu Fajiao Keji (2010), 46(1), 69-72. | Language: Chinese, Database: CAPLUS
The squeezing process by means of pectinase enzymolysis of Chaenomeles sinensis was studied through
a single factor expt. and an orthogonal expt. The results showed that the optimum processing condition
for squeezing of Chaenomeles sinensis by means of pectinase enzymolysis are: adding 0.06% sodium
erythorbate, Chaenomeles sinensis-to-water addn. ratio 1:1, dealing Chaenomeles sinensis with 0.08%
pectinase at pH 4.0 and 50°C for 2.5h. Under this condition, the juice extn. rate was 83.57%. The total
sol. solids content of juice was 5.35Brix. The results obtained can be applied to the prodn....
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Optimization of
229. Optimization of bone monosodium glutamate enzymolysis craft Full Text
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By You, Jing-gang; Zhao, Qin; Bai, Hong-mei; Wu, Kai; Pan, Hong-mei; Chen, Gong
From Shipin Yu Fajiao Keji (2010), 46(1), 65-68. | Language: Chinese, Database: CAPLUS
In this paper, fresh pig bones, as raw materials, were carried on the single factor to expt. and to perform
the orthogonal optimization expt. The best enzymic reaction conditions were that the degree of hydrolysis
reached 37.6% in 3.0% papain at 50°C for 3 h. The compn. of enzymic hydrolysis and non-enzymic
hydrolysis bone monosodium glutamate products were analyzed and compared. The results were that
types of amino acids, amino acid content and the proportion of flavor amino acids accounted for the total
amino acids in enzymic hydrolysis products were significantly improved.
Optimization of
230. Optimization of enzymatic hydrolysis conditions of soybean protein isolated
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using seriatim-factorial experiment and Taguchi OA approach Full Text
By Xiao, Huai-qiu; Li, Yu-zhen
From Shipin Yu Fajiao Keji (2010), 46(1), 61-64. | Language: Chinese, Database: CAPLUS
Seriatim-factorial expt. and Taguchi OA approach were adopted to optimize enzymic hydrolysis
conditions of soybean protein isolated (SPI). Seriatim-factorial expt. results indicated that pretreat SPI
under 80°C for 15 min was beneficial for enzymic hydrolysis. SPI can be hydrolyzed excellently under
4%[S], [E]/[S]=4000U/gSPI, 50°C and 4.5 h. Taguchi OA was used to optimize hydrolytic conditions
with ANOVA, and the optimal hydrolytic technol. was 5% of SPI, 5000 U·g-1SPI, 55°C and 4.5 h.
Predicted degree of hydrolysis was 26.56%, actual DH% was 23.8 ±> 0.024% (n = 3).
Preparation craf
231. Preparation craft research of chlorophyll copper sodium salt in celery vegetable
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leaf Full Text
By Zhang, Ru-yi; Wang, Jun
From Shipin Yu Fajiao Keji (2010), 46(1), 56-60. | Language: Chinese, Database: CAPLUS
In this article, the abandoned part of celery (celery leaves) was used as raw material, which contains
celery leaves and celery apex. We looked out the best extn. process conditions of celery chlorophyll via
single factor (temp. extn., ext. the types of raw materials, ext. ratio, extn. time, etc.) and orthogonal expts.
To provide a basis theory for industrial prodn., the best conditions of process for extn. agent is
ethanol:acetone:water (4.5:4.5:1). The best liq. material is 1:5. The best extn. temp. is 60°C. The best
extn. time is 8 h. The best size is integrity leafage or leaves of sl...
Study on optimum
232. Study on optimum hydrolysis conditions of porcine plasma protein by
protease-alkali Full Text
By Pan, Hong-mei; You, Jing-gang; Sun, Gang; Chen, Chao-min; Wu, Kai; Chen, Gong
From Shipin Yu Fajiao Keji (2010), 46(1), 51-55. | Language: Chinese, Database: CAPLUS
In recent years, the utilization of plasma protein powder has made a great progress at home and abroad.
Most of them use enzymolysis technol. But the hydrolysis rate is low and not complete. This paper used
orthogonal design to find the optimal proteolytic enzymes and combined with alk. hydrolysis method
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using single factor and multi-factor exptl. design methods to optimize the protease-alk. hydrolysis
conditions of the porcine plasma protein. The best hydrolysis conditions are: 8000 u/g of trypsin (plus the
amt. of enzyme to total protein content), 55°C hydrolysis for 5 h, then addn. of 8...
Combining mutati
233. Combining mutation of pullulan producing strains and optimization on
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fermentation medium Full Text
By Zhu, Yong-qiang; Fang, Shang-ling; Qin, Jing-yu; Wang, Qing; Li, Shi-jie
From Shipin Yu Fajiao Keji (2010), 46(1), 47-50. | Language: Chinese, Database: CAPLUS
An Aureobasidium pullulans strain of color free colony on plate culture has been previously treated by
6Co γ radial as original strain. It was treated by UV radial and with HNO2 resp. A high pullulan prodn.
mutant 3#-01 was screen out by shake-flask test. An optimized culture medium was confirmed for the
mutant by further shake fermn. through orthogonal expt. The pullulan prodn. was 35.77g/L, and the yield
to glucose reached 63.8% from the optimized culture.
The key technolo
234. The key technology research and application of itaconic anhydride Full Text
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By Wang, Cheng-guo
From Shipin Yu Fajiao Keji (2010), 46(1), 44-46. | Language: Chinese, Database: CAPLUS
We studied the itaconic anhydride synthesis key technol. with compd. dehydration cyclized process. We
developed a new compd. dehydrating agent which was cheap and highly selective. We investigated the
influence of amt., temp. and material ratio, etc. on reaction results. The conversion is over 97.2%, the
yield is over 88.3%, and the content is over 99.6% under well condition.
Development and
235. Development and application of the lycopene Full Text
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By Ren, Ying
From Shipin Yu Fajiao Keji (2010), 46(1), 39-43,46. | Language: Chinese, Database: CAPLUS
A review. The distribution, physicochem. properties and physiol. function of the lycopene are introduced
in this paper, the extn. methods are summarized, and the application and prospects are also introduced.
Research progres
236. Research progress in inhibition on nitrosamine formation in vitro and in vivo
Full Text
By Zhao, Jia-yuan; Jia, Dong-ying; Yao, Kai; Liu, Gang
From Shipin Yu Fajiao Keji (2010), 46(1), 35-38. | Language: Chinese, Database: CAPLUS
A review. Nitrosamine is a highly carcinogenic chem. and can cause various cancers in many tissues and
organs of human body when ingested. In this paper, the author reviewed the inhibitory effects of some
common fruits, vegetables, spices and natural products on the formation of nitrosamines in vitro and in
vivo. Moreover, their possible action mechanisms were analyzed.
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The nutritional
237. The nutritional value and extraction of rice protein Full Text
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By Guo, Yan; Zeng, Li
From Shipin Yu Fajiao Keji (2010), 46(1), 31-34. | Language: Chinese, Database: CAPLUS
A review. The constituents of rice protein are integrated and rational. Rice proteins take on low irritability
and potential healthy functions. The nutrition value, healthy functions and extn. of rice protein are
introduced in this paper.
Research review
238. Research review of bacterial cellulose - a new biomaterial Full Text
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By Wu, Zhi-fang; Zhang, Xia; Yi, Bin; Shen, Cai-hong; Hu, Cheng
From Shipin Yu Fajiao Keji (2010), 46(1), 27-30. | Language: Chinese, Database: CAPLUS
A review. Bacterial cellulose (BC) is a natural biopolymer. It has unique phys., chem. and mech.
properties, such as high ability to hydrophilicity, high Young's modulus, good mech. intensity, and good
biocompatibility. So BC is a promising material. This passage mainly reviews about applications of BC
in food industry, paper industry, biomedicine, biol. catalyst support immobilization, etc., and research
progress.
Research advance
239. Research advance of the construction of gene engineering strains for wine
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Saccharomyces cerevisiae Full Text
By Tan, Zhao-tao
From Shipin Yu Fajiao Keji (2010), 46(1), 18-21,26. | Language: Chinese, Database: CAPLUS
A review. Saccharomyces cerevisiae for grape wine is the dominant microbe in the wine industry. Its
fermn. performance affects the quality and prodn. cost of the wine directly. Construction of various
genetic engineering hosts for Saccharomyces cerevisiae that have excellent performance by the technol.
of genetic engineering is introduced.
Screening and mu
240. Screening and mutagenesis of high cellulase activity strain Full Text
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By Fang, Shang-ling; Yang, Dan-dan; Qian, Zhi-wei; Li, Xiao-qiang; Chen, Mao-bin
From Shipin Yu Fajiao Keji (2010), 46(1), 13-17. | Language: Chinese, Database: CAPLUS
Use the Trichoderma (CMC enzyme activity was 609.51U/g dry medium, FPA enzyme activity was
133.85U/g dry medium) as the original strain, a strain with steady high activity cellulase was obtained
after UV mutation and protoplast mutagenesis. The CMC enzyme activity was 1332.90U/g dry medium,
the FPA enzyme activity was 301.61U/g dry medium which were 2.19 times and 2.25 times higher than
the raw strain resp.
Preliminary stud
241. Preliminary study on aging of strong aromatic Chinese spirits with ultrasonic
wave Full Text
By Cao, Xin-zhi; Xiong, li; Ming, Hong-mei; Pu, Gui-yong
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From Shipin Yu Fajiao Keji (2010), 46(1), 8-10. | Language: Chinese, Database: CAPLUS
Treating strong arom. Chinese spirits with 20 KHz ultrasonic wave, the anal. of liquor compn. and
sensory quality showed that the ultrasonic wave may affect the sensory indicators through changing
content of total liquor acid, total esters, methanol and fusel oil, thereby contributing to the aging of liquor.
Study on variabl
242. Study on variable tendency of pit mud elements of different aged cellars by XRF
technology Full Text
By Luo, Hui-bo; Zhen, Pan; Zhang, Su-yi; Huang, Zhi-guo; Xu, De-fu
From Shipin Yu Fajiao Keji (2010), 46(1), 4-7. | Language: Chinese, Database: CAPLUS
This thesis analyzed pit mud of 20 years, 100 years, 200 years, and 300 years cellar age by X-ray fluorescent
method. Fifteen elements was analyzed such as Ca, Cu, Fe, K, Mg, Mn, P, S, Zn, Al, Ba, Cl, Cr, Rb and Sr. The
result showed that content of fourteen elements were related to pit mud of cellar age such as Ca, Cu, Fe, K,
Mg, Mn, P, S, Zn, Al, Ba, Cl, Cr and Rb.