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2011年08期目次

  • Development and application of liquid natural spices

    MENG Qing-jun1,2,LI Feng-fei2(1.Engineening Research Center of Natural Pigment in Hebei Province,Handan 057250,China;2.Chenguang Biotech Group Co.,Ltd.,Handan 057250,China)

    In this paper,the definition,features and extraction method of liquid natural spices are described.liquid natural spices products extracted by different extraction method products were compared and concluded,It is indicated that liquid spice products are easy to use,safe and effective,to be added accurately and with other characteristic,so it will have great market space and wide application prospect.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 83K]

  • Research progress on Ganoderma lucidum and application in condiment

    JIANG Sen,LIU Han,TIAN Yu-han,HE Yun-ping,GANG Jie(College of Life Sciences,Dalian Nationalities University,Dalian 116600,China)

    This article describes the main components of Ganoderma lucidum and effectiveness analysis,and highlights on the research status and prospects of Ganoderma lucidum vinegar and Ganoderma lucidum soy sauce.Ganoderma research is no longer just limited to pharmaceutical products,and gradually into the food industry.The development and application of Ganoderma condiments,more needs of people on food nutrition and health,much the majority of consumers,the market has great potential.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 140K]

  • Harm and control of N-nitroso compounds in food

    BAI Yong-wen,WANG Ming-qiang(The Comprehensive Technology Detection Center for Lijiang City,Lijiang 674100,China)

    Embarks from the N-nitroso compound origin,to food in the N-nitroso compound's harm,the mechanism carries on the generalized analysis,and proposed that in the prevention and control food the N-nitroso compound's specific measures,to further enhance the people to the food security correct understanding,provides the science the reference.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 80K]

  • Advance on the biosynthesis of natural benzoic acid

    TANG Wen-qiang,LIU Chang-hai(The College of Light Industry and Food,Zhongkai University of Agriculturaland Engineering,Guangzhou 510225,China)

    Benzoic acid is a natural compound in some foods besides as a preservation used in the food industry.Natural benzoic acid is produced by plant or microorganism.In plants,benzoic acid and it's derivatives is secondary metabolite which are mainly found in some cherries,spice and drupes.There are two biosynthesis pathway in the plants,the one is from phenylalanine,the other is directly from shikimate/chorismate.In microorganism,benzoic acid is also a secondary metabolite usually exist in some fermented foods,especially fermented dairy products.There are three biosynthesis pathway in microorganism,from hippuric,phenylalanine and benzaldehyde.So far,the synthesis mechanism of benzoic acids are not well-defined both in plant and microorganism.The research results about the biosynthesis of benzoic acid is briefly summarized in this review.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 109K]

  • The influence of iImmigration on the seasoning of Sichuan Cuisine

    DU Li(Sichuan Higher Institute of Cuisine,Chengdu 610100,China)

    Comprehensiveness and variety are characteristic of Sichuan Cuisine,which is the result of the interaction between the aborigines on this land and immigrants who have been coming here continuously.Based on the analysis of the influence of several significant population inflows on the condiments of Sichuan cuisine and its seasoning features,the paper points out that immigration has served not only to enrich Sichuan cusine flavorings but to highlight its seasoning traditions and to promote the formation of Sichuan seasoning features as well,which in turn has contributed to the diversified flavors of Sichuan culinary culture.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 98K]

  • Research development on the reutilization of soy sauce residue

    CHEN Min,WU Hao(College of Food Science & Bioengineering,Zhejiang Gongshang University,Hangzhou 310012,China)

    Soy sauce residue is the waste of soy sauce factory.Containing plenty of nutrient components such as crude protein,carbohydrates and so on,it has greater development value.The ingredients composition,the production current situation and the reutilization status of soy sauce residue are summarized in this paper.They will offer consulting beneficially for better reusing of the soy sauce residue.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 118K]

  • Optimization of liquid fermentation conditions of Monascus pigments by Response Surface Methodology

    YOU Wen-juan,YAN Dong(Hunan Chemical Industry Vocational Technology Institute,Zhuzhou 412004,China)

    To increase the yield of Monascus pigments,the liquid-state fermentation conditions were optimized by single factor and Response Surface Methodology(RSM).The second-order polynomial equation for Monascus pigments was establish by RSM.The results was as follows: Y=122.9+3.98X1+4.55X3-4.37X12-5.57X32+3.65 X1X2-10.9X1X3;the optimal extraction technology,was obtained by calculating inverse matrix of fitting equation as temperature(X1) of 30 ℃,revolution(X2) of 181 r/min and inoculum concentration(X3) of 6.8%,Under the optimal conditions,the predicted yield of fitted model was 123.8 U/mL and verification test result was(123.4±0.5) U/mL(n=3),which increased 37.8% compared with the original condition.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 278K]

  • Comparison of sensory evaluation and in soy sauce sweeteners screening

    HUANG Wen-biao(Foshan Haitian Flavouring & Food Co.,Ltd.,Foshan 528000,China)

    The paper studied the feasibility of high intensity sweeteners used in this soy sauce.By sensory evaluation team,using three-point test method,Sequentially and quantitative description of other scientific methods of evaluation,to gain a sweetener formula that significantly improve the taste of soy sauce.Formula of 0.5% sucrose,0.0025% sucralose can reduce the salt taste but enhance the flavor of soy sauce.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 78K]

  • Research on the liquid fermentation of hemp seed meal by Bacillus subtilis

    LIN Jin-ying,ZENG Qing-zhu,AN Qi(School of Chemistry and Chemical Engineering Guangzhou University,Guangzhou 510006,China)

    Hemp seed(Cannabis sativa L.) fermented by Bacillus subtilis was studied in this paper.The maximum peptide production(50.5%) was obtained by the hempseed meal(5%,w/w) supplemented with strain volume(15%,v/v),rotation speed(180 r/min),brown sugar(1.5%,w/v),NH4Cl(1%,w/v) and MnSO4·H2O(0.1%) at 37 ℃ incubated for 30 h,while the free amino nitrogen as high as 5.38% at 42 h incubation and the free arginine account for 28.9% by the total free amino acids and 4.44% by the total protein content.It shows that a potential method for the manufacturing of peptide or seasoning by Bacillus subtilis.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 417K]

  • Chinese traditional fermentation douchi salt content and impact of salt concentration on douchi qualities

    HU Hui-ping1,2,CHENG Yong-qiang1,YUAN Na1,LI Li-te1(1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;2.College of Food Science,Rizhao Polytechnic,Rizhao 276826,China)

    Firstly the salt contents of the commercial douchi from different origin were investigated and the salinities were between 10.000~15.000 g/100 g.Secondly,during the two-stage fermentation temperature(pre 40~42 ℃,the late 28~30 ℃) processing,the effects of different salinity(0%,2%,4%,6%,8%,12%,W/W) on the microflora of lactic acid bacteria and yeast,pH value,content of total acid,amino acid nitrogen and the last products sensory quality were studied.The results indicate Two-stage fermentation temperature conducive to low-salt fermentation.It has promoted not only the growth of lactic acid bacteria and yeast,but also to some extent,inhibited the growth of spoilage bacteria.At last the lactic acid bacteria count was 107cfu/g,yeast count was 108 cfu/g;total acid content of 1.3 ~ 1.6 g/100 g,amino acid nitrogen content of 0.7 ~ 0.8 g/100 g,sensory evaluation of product quality is better.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 283K]

  • Optimum conditions on extraction of flavoring agent of nucleoside from waste beer yeast

    WEI Tao,HE Pei-xin,FENG Sheng-xue(School of Food and Biological Engineering Zhengzhou University of Light Industry,Zhengzhou 450002,China)

    The ultrasonic-assisted extraction technology of RNA from waste beer yeast were investigated,combining two methods with high concentration of salt and thin alkaline.On the basis of single factor test,extraction technology condition was optimized by orthogonal test.Our results put forward an optimum extracting condition as follows: yeast concentration as 5%,ultrasonic power as 200 W,concentration of sodium chloride as 6%,extraction time as 30 min.Under this condition,the extraction rate of RNA can reach 8.5%.The extracts can be used in production of nucleoside flavoring with high quality.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 112K]

  • Studies on immobilizing Monascus with corn cobs that producting ester enzyme

    GUO Bao-yu,HAO Lin,ZHANG Ying,GUO Chang-yun,ZHANG Ya-li,XIONG Chang-wu(College of Food Science and Engineering,Shanxi Agriculture University,Taigu 030801,China)

    As the research material,the Monascus was fixed with corn cobs.The quality of the carrier,fixed incubation time,fixed incubation temperature,inoculation,added nitrogen source,initial pH value and the amount of semi-solid medium are the experimental factors.We studied these factors and orthogonal experiment analysis,the best conditions of immobilized Monascus: the quality of the carrier 18 g,fixed incubation time 4 d,fixed incubation temperature 30 ℃,inoculation spore suspension 18 mL,ammonium nitrate as a nitrogen source,initial pH 4.0,the amount of semi-solid medium 27 mL.Under the conditions,the ester enzyme activity reached 33.44 mg/dL.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 323K]

  • Optimization of extraction of anti-oxidation compound from soy sauce residues with microwave assisted enzyme technology

    DENG Kai-ye,HE Yong-xin(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

    The anti-oxidation compound from soy sauce residues was extracted with microwave assisted enzyme technology.Some factors,including solid-liquid ratio,microwave power,time,were selected by orthogonal test.The optimum conditions were as followed: extraction time65s,solid-liquid ratio 1∶12,microwave power 60 W.The antioxidative activities of soy sauce residues,including hydroxyl radical elimination ability and DPPH·free radical elimination ability,were studies.The soy sauce residues extracts had hydroxyl radical and DPPH·free radical elimination ability,along with the density increase,the extracts gradually to strengthen to hydroxyl radical and DPPH·free radical elimination ability.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 244K]

  • The quality and flavor of vinegar is discussed with static electricity and laser

    JIANG Yao-ting1,SUN Ying2(1.Department of Basic Sciences,Naval Aeronautical and Astronautical University,Yantai 264001,China;2.Supervision and guidance and Evaluation Center,Yantai University,Yantai 264005,China)

    This paper is summarized in the vinegar liquid of static state situation.A process for accelerated ageing of vinegar is discussed using the high-pressured electrostatic field and the laser.The main quality and flavor of vinegar is compared.A process for accelerated ageing of vinegar is discussed in vinegar fluid dynamic situation using high-pressured electrostatic field and laser.The orthogonal test is discussed.The treatment group and ageing 3 month-long the food vinegar is compared.Its result is non-significance difference for treatment group and control group's main quality flavor target of the vinegar.Dynamic method applies in the production is actually completely feasible.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 109K]

  • Studies on the process conditions and the hygienic quality of the starched beef

    ZHANG Jian-jun(College of Tourism and Cuisine,Yangzhou University,Yangzhou 225127,China)

    The mass-ratio for the starched beef of alkali to salt,water,starch,beef is 1∶2∶8∶8∶200 by the method of orthogonal array optimization.With the starched beef stored at the 4 ℃low-temperature,The results showed that TVBN content was 14 mg/100 g,the total number of bacteria less than 1.0 × 104 cfu/g for 108 h,the bacterial flora was constituted by Hafnia,Staphylococcus and Enterococcus.Hafnia was the dominant bacteria.Accordingly,the guiding significance of the shelf life was meaningful.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 226K]

  • Fermentation processing technology of lobster flavoring

    JIA Jian-bo(Department of Biological Engineering,Huaiyin Institute of Technology,Huaian 223003,China)

    The lobster flavoring was prepared from concentrated extracts of lobster waste pretreated,enzymolysized and fermented with Lactobacillus helveticus through combination of concentrations of spice plants and food additives after mix,homogenization and sterilization.The results of orthogonal experiment showed that the concentration of flavor compound alkyl pyrazine in the fermentation broth was 0.54 ng/mL.The product with tastiness of lobster,nutrition and biological activity functions can be obtained when the concentrations of taurine,soluble peptides,and amino acid nitrogen in the lobster flavoring were 0.025,1.41,0.66 g/100 g,respectively.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 105K]

  • The study on the process and technics of blended hawthorn vinegar beverage

    ZHANG Guang-jie,CHEN Rui-li,YANG Qian(Faculty of Biology and Foodstuff Engineering,Anyang College of Engineering,Anyang 455000,China)

    This paper is mainly about the experiment which through orthogonal test L9(34) that find out the best technical parameters which is the optimum adding capacity controlled at 0.16%,enzyme digestion time 3.5 hours,temperature 35 ℃ and water adding amont 6 times fruit weight by taking juice yield rate of hawthorn as target and that make sure the formula of blended hawthorn vinegar with the sensory evaluation as the standard,which is 60% juice,9°Mi Cu 2%,sugar,10%.This paper will provide the analysis of the comparison between vinegar and the blended hawthorn vinegar,which is about the quantity content of flavonoids in each of them.And the result shows that the the quantity content of flavonoid in blended hawthorn vinegar is obviously higher than other kinds of vinegar.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 128K]

  • Study on Two-stage fermentation of yacon fruit vinegar

    LUO Rong-hua,ZHANG Qian,HUANG Xiao-bin,HUANG Biao,LI Yuan-yuan,LI Ben-feng,TANG Xiang-hua(School of Life Science,Yunnan Normal University,Kunming 650092,China)

    In this paper,using yacon as a major producer,s material,yacon fruit vinegar was producted by Two-stage fermentation between alcoholic ferment and acetic acid ferment.The of a single factor and orthogonal test results showed that glucose content was the most important factor to alcoholic ferment,The optimum conditions of alcoholic ferment were the content of glucose16 g/dL,8% of inoculation,Fermentation temperature 31 ℃,120 h fermentation time when the highest concentration of alcohol produced.Optimize the process for the production of acetic acid: 10% alcohol,acetic acid bacteria species age of 54 h,5% of inoculum,fermentation time 120 h.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 395K]

  • Quality analysis and brewing technology of soy sauce by High-salt liquid-state fermentation

    LIU Da-yu1,DUAN Xian-yin2,ZHOU Xiao-qing3,YAN Fang2(1.Sichuan Province Key Laboratory of Food Processing and Application,Chengdu University,Chengdu 610106,China;2.College of Bioengineering,Sichuan University of Science & Engineering,Zigong 643000,China;3.College of Forestry,Sichuan Agricultural University,Ya'an 625014,China)

    The paper adopted Aspergillus oryzae A3-2、A18-3 obtained after mutation screening in our lab as the main fermentation strains,the koji-making temperature(prophase 31 ℃,middle 30 ℃,late 29 ℃) and the fermentation temperature(prophase 15 ℃,middle 25 ℃,late 30 ℃) to carry out a brewing experiment.Results showed: the quality of soy sauce by high-salt liquid-state fermentation was improved,and ammoniacal nitrogen of soy sauce was obviously increased;in particular,free amino acids of soy sauce with fermentation period four months and six months was respectively 6.622 g/dL and 7.782 g/dL,and the essential amino acids were about 40 percent of the total free amino acid.The conclusion was drew that Aspergillus oryzae A3-2,A18-3 were preferred for brewing technology of soy sauce by high-salt liquid-state fermentation,and also compounding strains and fine regulation not only improved the quality of soy sauce but shortened the fermentation period.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 379K]

  • Research on fermentation technology of pomegranate vinegar

    ZHAO Wen-ya(Dapartment of Biology,Zaozhuang College,Zaozhuang 277160,China)

    In this research,pomegranate was used as raw material to produce the fruit vinegar.The orthogonal tests showed that: the optimum alcoholic fermentation conditions in vinegar production were inoculum of yeast 0.10%,sugar content 16%,fermentation temperature 28 ℃;the optimum acetic acid fermentation conditions were inoculum of acetic acid bacteria 12%,alcohol content 8%,temperature 34 ℃.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 80K]

  • Study on the new technology of spicy and hot bean vermicelli

    CHEN Yan,RAN Xu,LIU Xue-wen(Department of Food Science and Engineering,Sichuan University,Chengdu 610065,China)

    The spicy and hot bean vermicelli was developed using bean vermicelli,mushroom,carrot as the main raw material.The best proportion of mixed capsicum frutescens was confirmed by comparison experiments,and the results showed that the pepper mixed edible oil was the best when pod pepper: Two thorns chili: The bullet chili was for 1∶2∶1.The orthogonal test was used to determine the optimal formulation for the spicy and hot bean vermicelli: the pepper mixed edible oil 60 g,sugar 20 g,salt 30 g,citric acid 3 g in 1000 g raw material.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 116K]

  • Chicken meat extraction objects——in chicken essence,chicken powder production application

    LI Yao(Guangdong Foodnoon Biotech Co.,Ltd.,Guangzhou 514500,China)

    Chicken essence,chicken powder as a representative of the third generation of freshness condiment wide range of USES,suitable for bacon,cooking,cooking meat,pot aniseeds put soup,cook curry and porridge product such use,set fresh,sweet and nutrition at an organic whole,freshness and MSG mealtime.Enjoy compared is 1.5 to 2 times,is nutrients higher health food,and to the human body without side effects,more nutrition,health,natural,these advantages make chicken essence,chicken powder replace MSG consumption has become an inevitable trend.Chicken essence,chicken powder industry developed in recent years as China new industries,benefit from our residents to the improvement of living standards,catering industry boom and the rapid development of food manufacturing in China,are mushrooming rapid development,and every year with amazing speed increases,has a very broad market prospect.Chicken meat extraction content is using the modern biological engineering technology,relying on advanced equipment,chicken bone,bone marrow,meat,oil through cooking,broken,extraction,enzymatic hydrolysis,purification and concentration,the maillard reaction,seasoning,spray drying process to create a more than the powder,paste or oily shape products.Product has boiled chicken,roast chicken,ginger scent,high calcium type,high-protein meat flavor types,original chicken bone soup and so on the different flavor types,is chicken essence,chicken powder industry is the ideal gallinaceous flavour core materials.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 131K]

  • Heat treatment on the preservation of fresh-cut chestnut

    PAN Yan-li(Department of Food Engineering,Guangxi Agricultural Vocation-Technical College,Nanning 530007,China)

    Fresh chestnut as raw material,washing,peeling,blanching,and then at 4 ℃ refrigerator storage,compared chestnut absorbance during storage,changes in colony count and coliform bacteria,and find out a suitable preservation methods.The results showed that: fresh chestnut blanched by 90 ℃ 25 s could maintain eight days.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 258K]

  • The development of fermentation processing of Calligonum vinegar

    DU Hai-yan,WANG Li-jiang(School of Food Technology,Jilin Agriculture Science and Technology College,Jilin 132101,China)

    In this essay,the manufacturing conditions of calligonum vinegar were studied,such as fermentation temperature,inoculation amounts,initial alcohol degree and ventilation.The optimal fermentation conditions were determined by single and orthogonal tests,and the results were as follows: the vinegar fermentation was at 34 ℃ with 10%(V/V) initial alcohol degree at 200 r/min ventilation,inoculation amounts was 10%(V/V).The product tastes sweet and sore,with the strong calligonum fragrance.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 210K]

  • Determination of toxic and essential metal elemental contents in 10 different spices

    GUO Song-nian,FENG Xin-yi,LIU Hui,XU Chi(Xi'an Product Quality Inspection Supervision Institute,Xi'an 710065,China)

    Toxic and essential metal element content of ten different spices of China were determined by ICP-MS after microwave digestion method.The validation of the presented procedure is performed by the analysis of standard reference material.The relative standard deviations were found to be lower than 5%,and the recovery values were 83.4%～115%.The contents of K,Ca,Mg,Mn,Fe are rich in all the spices,the content of As is high in ginger and the content of Pb is high in cassia and prickly ash.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 107K]

  • Determination of capsaicin in Capsicum chinense Jacquin

    Ji Minghui et a1.

    Objective: To determined the content of capsaicin in different regions of Capsicum chinense Jacquin and their different parts.Methods: Capsaicin of Capsicum chinense Jacquin was extracted by Soxhlet extraction,and the content of capsaicin was determined by HPLC.Results: the content of capsaicin in the seeds of Capsicum chinense Jacquin was 1.59%,0.52% in skin;The content of capsaicin in Capsicum chinense Jacquin producted in Wan Ning was 0.91%,1 which was higher than other regions.Conclution: The content of capsaicin in Capsicum chinense Jacquin was affected by different growth environment,which in the seeds was higher than in the skin.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 135K]

  • The GC-MS contrast study of fatty acids in essential oil of Zanthoxylum bungeanum and Zanthoxylum schinifolium

    CAO Rui1,YANG Xiao1,JIANG Zhen-ju1,SHENG Jia-wu2(1.Bioengineering School,Xihua University,Chengdu 610039,China;2.Sichan Baijia Food Company Limited,Chengdu 610100,China)

    The essential oil of Zanthoxylum was extracted by Soxhlet extraction.The fatty acids in Zanthoxylum oil were esterified respectively by three methods,then analyzed and compared the three methods by gas chromatography-mass spectrometry(GC-MS).The Zanthoxylum schinifolium(green huajiao) oil and Zanthoxylum bungeanum(red huajiao) oil were disposed with the best method to contrast the fatty acids and the content of two Zanthoxylum essential oil by GC-MS analysis.The result revealed that the best methylation method of Zanthoxylum was MeOH-KOH methylation.There are 11 fatty acids in Zanthoxylum bungeanum essential oil and 13 fatty acids in Zanthoxylum schinifolium essential oil with the best method by GC-MS.The fatty acids in essential oil of two Zanthoxylum are as follow: 9-Hexadecenoic acid,Hexadecanoic acid,9,12-Octadecadienoic acid,9-Octadecenoic acid,Octadecanoic acid.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 250K]

  • Optimization of pigment extracting conditions from red raspberry by response surface methodology

    WANG Jin-ling1,WANG Nan1,2,HUO Ting-ting1(1.School of Forestry,Northeast Forestry University,Harbin 150040,China;2.Linkou County Administration Bureau for Industry and Commerce,Mudanjiang 157600,China)

    To optimize the pigment extracting conditions from red raspberry,response surface methodology was used through fractional factorial design and central composite design based on the single factor experiments.The results showed that the optimal conditons were: ethanol as solvent of 95 % concentration,extraction temperature of 72.4 ℃,extraction time of 60 min,substrate to solvent ratio of 1∶8.5,and pH of 2.0.Under these conditions,extraction rate of pigment reached 98.4 % after twice extraction,and yield of pigment was 5.61 %.pH,extraction temperature and substrate to solvent ratio affected the extraction rate of pigment significantly.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 312K]

  • Study on the absorption and purification of gardenia yellow pigment by macro-porous resin HPD-400

    GAO Li,DENG Qing-yun,JIANG Yi-quan,LI Guo-yuan,YOU Jian(College of Life Science and Technology,Xiaogan University,Xiaogan 432000,China)

    With absorption resin method technical conditions were investigated for refining of gardenia yellow pigment in this paper.The results showed: HPD-400 resin is fit to adsorb and separate gardenia yellow pigment,the adsorption rate of HPD-400 resin for gardenia yellow pigment was 96.88%,and the pH has little effect on it.eluted at temperature 25 ℃ with the optimal concentration of alcohol and velocity flow,the colority of the gardenia yellow pigment is more than 400 and OD value less than 0.4.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 130K]

  • Research progress on chemical composition of essential oil from Origanum vulgara L.

    LI Jun-ke,JIANG Zi-tao,LI Rong(College of Biotechnology and Food Science,Tianjin Key Laboratory of Food Biotechnology,Tianjin University of Commerce,Tianjin 300134,China)

    Origanum vulgara L.is an important natural aromatic flavoring.However,due to the different growing environment,climatic conditions,ecological condition and gathering seasons,there is significant difference with the chemical components of essential oil.This paper summarizes the recent studies on the chemical composition of essential oil from Origanum vulgara L.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 121K]

  • A special marketing method in seasoning

    YANG Zhi-gang(Sichuan University,Chengdu 610000,China)

    How to increase sales revenue and market has become a top priority for enterprise.One local seasoning enterprise used special marketing method to lock important target customers,the sales revenue increase 8 times within 2 years to achieve 50000 millions at 2009,and profit rate kept at high level.That is a good example to learn.

    2011 08 v.36;No.390 [Abstract][OnlineView][Download 58K]



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