2013, 31(3):1-3. DOI: 10.3969/j.issn.2095-6002.2013.03.001
Abstract:The health food industry in China has entered a rapidly developing stage. To ensure the safety of health food products is a systematic project, which includes not only health food research and registration links ,but also production, circulation, regulatory, and other important links. To ensure the safety of the final products, the effective measures must be taken in every link. From the aspects of research, registration, and production, the possible security problems and corresponding countermeasures of health food in China were elaborated.
YANG Xiu-fang , MA Yang-min , ZHANG Ying-zhen
2013, 31(3):4-6. DOI: 10.3969/j.issn.2095-6002.2013.03.002
Abstract:The mount of active ingredients is the key to effectiveness of health food. And the accurate detection methods are the important for the health food quality. The detection methods for active ingredients in health food can be divided into optical analysis and chromatographic analysis. The application of optical analysis and chromatography analysis are briefly described in this study.
2013, 31(3):7-12. DOI: 10.3969/j.issn.2095-6002.2013.03.003
Abstract:In recent years, domestic functional food market has faced many problems, such as producing and marketing counterfeit and shoddy goods, false advertising on potency, and selling products at a high price through fraud. Moreover, the weak supervision of functional food market has stored up serious problems of edible safety, and hindered the development of the sector by affecting consumers' faith. Therefore, to change the chaotic situation of functional food market and promote healthy development of industries, measures are needed on both macro and micro basis. On the macro basis, accelerating the introduction of laws and regulations on functional food safety supervision, improving the food safety supervision mechanism and responsibility investigation system, imposing severe penalties on any responsible company and person are needed. On the micro basis, stepping up the censorship of functional food advertisements, daily checking the quality of functional food on the market and guiding consumers correctly are important as well.
HU Ai-jun , LU Xiu-li , ZHENG Jie , LU Jing , SUN Jun-yan , SUN Ben-jin
2013, 31(3):13-16. DOI: 10.3969/j.issn.2095-6002.2013.03.004
Abstract:Effects of thermal, microwave, and ultrasonic treatments on emulsification of silver carp protein were studied with silver carp as raw material. The results indicated that its emulsifying activity and emulsifying stability increased firstly and then showed a decreasing trend with the increase of the heating temperature, microwave, and ultrasonic power. Compared with the protein at room temperature, the emulsifying activity of protein increased by 3679% at 35℃ for 9min, and the emulsifying stability increased by 142% at 35℃ for 7min. Compared with the protein untreated by microwave, the emulsifying activity of protein treated by 100W microwave for 40s increased by 135 times, and the emulsifying stability of protein treated by 100W microwave for 30s increased by 1585%. Compared with the protein untreated by ultrasound, the emulsifying activity of protein treated by 160W ultrasound for 10min increased by 567%, and the emulsifying stability of protein treated by 200W ultrasound for 15min increased by 985%.
2013, 31(3):17-24. DOI: 10.3969/j.issn.2095-6002.2013.03.005
Abstract:Peanut protein prepared by ultrasound pretreatment was hydrolyzed with alkaline, papaya protease, trypsin, pepsin, neutral protease, and flavourzyme using DPPH free radicals scavenging activity as the indicator. The results showed that the optimal enzymes were alkaline and trypsin and the combined ratio was 8∶2. The optimal hydrolysis conditions of multi-enzyme and flavourzyme were investigated by means of response surface methodology -RSM-. The correlation between degree of hydrolysis -DH- and DPPH free radical scavenging rate of hydrolyzed peanut protein isolate was further studied. The optimal hydrolysis condition for antioxidant peptides using multi-enzyme was pH 85, hydrolysis temperature 4936℃, the amount of enzyme 340% -m/m-, and hydrolysis time 20359min.
ZHANG Jia-chan , XUE Ling , WANG Chang-tao
2013, 31(3):25-29. DOI: 10.3969/j.issn.2095-6002.2013.03.006
Abstract:In this study, Alcalase was utilized to extract Andrias davidianus oil from the tails of the cultured Chinese giant salamander and the enzymic technological conditions were researched. The orthogonal test was conducted to evaluate the effects of four factors, the reaction temperature, reaction time, enzyme amounts, and pH on the extraction yield of Andrias davidianus oil. The optimal parameters of the extraction process were as follows: the optimal temperature-50℃-, the reaction time -1h-, enzyme amounts -15%-, and pH-6-. Raw Andrias davidianus oil was consistent with the national secondary standards on raw fish oil. 14 kinds of fatty acids were detected in raw Andrias davidianus oil. The saturated fatty acids were about 375% and the unsaturated fatty acids were 625%. The contents of DHA and EPA were 47% and 42%, respectively.
DONG Hai-sheng , ZHU Jing-tao , ZHANG Shu-jing , CHEN Bin
2013, 31(3):30-33. DOI: 10.3969/j.issn.2095-6002.2013.03.007
Abstract:By the pharmacopoeia method, the water and total flavonoids contents of fresh purslane at different growth stages were analyzed. Test results showed that the water content of purslane grass, stems and leaves did not significantly decreased with the extension of growth stages. The total flavonoid content in purslane grass, stems and leaves reduced gradually with the extension of growth stages. The total flavonoid content of purslane leaves at the later growth stage was significantly higher than that in whole plant and stem. By the dynamic determination and distribution of the total flavnoids content at different growth stages, the appropriate harvest time of purslane is the mid growth stage.
LIN Xiao-zi , LIANG Zhang-cheng , WEI Wei , LI Wei-xin , REN Xiang-yun , HE Zhi-gang
2013, 31(3):34-38. DOI: 10.3969/j.issn.2095-6002.2013.03.008
Abstract:This study was conducted to provide high quality resources of lactic acid bacteria for lactic acid fermented grape juice. With " Guipu No.1" grape juice used as raw material and acid tolerance capacity and flavor evaluation used as indexes, several strains of lactic acid bacteria were screened. The effects of capable strains and their symbiosis on flavor components of fermented juice were also investigated. It was shown that Lactobacillus plantarum R23 and Lactobacillus paracasei R37 could tolerate acid up to pH30, generating fermented aroma which harmonized with fruit aroma. The combination of Lactobacillus plantarum R23 and Lactobacillus paracasei R37 was symbiotic style, producing more abundant flavor than that of each strain. Lactic acid fermentation increased the relative contents of acids, ketones and esters in grape juice, in which some phenols and acids were produced as well. Lactobacillus plantarum R23 and Lactobacillus paracasei R37 were capable strains for lactic acid fermented grape juice, which were endowed with richer fermented flavor by their symbiotic fermentation.
ZHENG Yang , ZHOU Qing-qing , ZHANG Dai , WU Ji-hong , HUANG Ming-quan , SUN Bao-guo
2013, 31(3):39-45. DOI: 10.3969/j.issn.2095-6002.2013.03.009
Abstract:Dictyophora indusiata is a fungi family which can be used as food and medicinal materials. It is rich in proteins and amino acids. Analysis showed that the Thallus of Dictyophora indusiata contains 21 kinds of amino acids , which include eight kinds of essential amino acids and seven kinds of polysaccharides were found in the fruiting bodies of Dictyophora indusiata. Moreover, totally 138 volatile compounds were identified.. This paper reviewed the progress of its chemical composition, pharmacological and biological activities in recent years.
LI Jing , CHEN Wei , CHENG Fang , LIU Jin-xiu , LI Xiao-yong , SI Yu-hui
2013, 31(3):46-53. DOI: 10.3969/j.issn.2095-6002.2013.03.010
Abstract:With the Lentinus edodes fermentation filtrate, soybean milk, and skim milk as main raw materials, the formula composition and fermentation technology of Lentinus edodes soybean yogurt were discussed in this study. According to the single factor experiments, the amounts of Lentinus edodes fermentation broth, soybean milk, and gelatin were selected as the optimization factors. With sensory scores and water holding capacity -WHC- for the response values, the response surface analysis experiments were designed to study the effects of different levels of various factors on yogurt quality and obtain a reasonable formulation and production process. Moreover, the nutrient components of product were analyzed. The results showed that, the best process parameters of soybean milk: Lentinus edodes fermentation broth 2015% -in volume-, soybean milk ratio 3/11 and skim milk ratio for 8/11-in volume-, gelatin 017%-in weight-, sucrose 6%-in weight-. The mixture was inoculated with 0.1%-in weight- fermentation agent, and then fermented at 42℃ for 5h. The product had uniform color, moderate sweet and sour flavor, and rich nutrition. The amount of lactic acid bacteria in Lentinus edodes soybean milk yogurt apparently increased, and WHC slightly increased. The contents of amino acid increased due to the protein hydrolysis. Moreover, the contents of acetaldehyde and butanedione were higher than these of the control group.
ZHAO Tao , HU Yan , DONG Xiao-han , ZHANG Li-min , XU Zhi-xiang
2013, 31(3):54-56. DOI: 10.3969/j.issn.2095-6002.2013.03.011
Abstract:In this study, using the prepared trichlorfon molecularly imprinted polymer as sorbent, a novel method for the determination of trichlorfon residues in grape wine was developed by utilizing molecularly imprinted solid-phase extraction coupled to capillary electrophoresis -CE-. Trichlorfon in the sample was selectively adsorbed onto molecularly imprinted polymer -MIP-. After the sample loading was completed, the molecularly imprinted solid-phase column was eluted with 2mL methanol/acetic acid -90∶10, v/v-. The elution was condensed to dryness under a gentle flow of nitrogen, accurately re-dissolved with 05mL doubly deionized water -DDW-, and then injected into CE for analysis. The limit of detection -LOD- was 75μg/L, and the RSD was 450%. The blank grape wine samples spiked with trichlorfon at three levels were extracted and determined by this presented method with recoveries ranging from 803% to 962%.
LIU Qi , YANG Fang , DU Ping , ZHANG Cong-lan , YANG Deng-xiang
2013, 31(3):57-63. DOI: 10.3969/j.issn.2095-6002.2013.03.012
Abstract:This study investigated the optimal extraction conditions of chestnut shells' polysaccharides by utilizing three different methods, ultrasonic extraction,water extraction, and alkali extraction. The single factor test and orthogonal experiment were adopted to optimize the extraction conditions. The results indicated that the best extracting method was ultrasonic extraction and the polysaccharides is 915%. The yields of polysaccharides from water extraction and alkali extraction were 599% and 472%. The yields of three methods were significantly different by analyzing with SPSS
ZHOU Qing-jie , WANG Xue-kun , YIN Jun-wei
2013, 31(3):64-68. DOI: 10.3969/j.issn.2095-6002.2013.03.013
Abstract:The duopoly structure and development of two tomato ketchup firms with high tomato ketchup production in the world, "Zhongliang Tunhe" company and "Xin Zhongji" company was analyzed in this paper. The feature, competitive behavior, and performance of tomato ketchup processing industry were reviewed. The evolutionary trend of its industrial and international process was revealed.
2013, 31(3):69-71. DOI: 10.3969/j.issn.2095-6002.2013.03.014
Abstract:This paper introduces several kinds of common food packaging materials and products, mainly including the paper food packaging, and all kinds of plastic. In addition, materials, characteristics and the present situation of production are introduced and evaluated. The use scope and usage are different for all kinds of food packaging. The relevant guidance and advice were given to customers for the problems being paid attention to and to manufacturer for how to control the quality.
WANG Zhi-gang , LIU Tao , HUANG Sheng-nan
2013, 31(3):72-78. DOI: 10.3969/j.issn.2095-6002.2013.03.015
Abstract:The food safety regulation has become the important measurement to assure food safety. Although some scholars have studied the related topics both in the consumers' willingness to pay and the ways to increase enterprises' long-term efficiency, it is still lack of relevant studies on the food industries' welfare loss arising from regulation. The purpose of this study was to do in-depth research on welfare losses of pork, beef and mutton, and poultry manufacturers using the horizontal displacement model. The results showed that producer losses were higher for meat products with smaller own-price elasticity and more consumption quantities. The losses of pork manufacturer were the largest-¥304869 billion-, which was about 876% of its total sales revenue, followed by the losses of poultry manufacturer-¥69142 billion-, 545% of its total sales revenue. The beef and mutton manufacturer have the lowest losses-¥68560 billion-, 960% of its total sales revenue. The results also showed that for different meat products, the increase cost per unit product and upward pressure on prices were different. For every kilogram pork, beef and mutton, and poultry, the highest increase cost amount was ¥107, ¥161, and ¥063, respectively, and the price upward pressure was 876%, 960%, and 545%, respectively. Based on the conclusion, this study suggests that it is necessary to effectively control the welfare loss and execution cost.