Advanced Materials Research Vols. 634-638

Abstract: High-speed counter-current chromatography (HSCCC) was successfully applied to the preparative separation and purification of lancifodilactone C from the crude extracts of Schisandra chinensis (Turcz.) Baill. Following an initial cleaning-up step on the AB-8 macroporous resin, a preparative high-speed counter-current chromatography (HSCCC) with a two-phase solvent system composed of Chloroform- n-Butyl alcohol- methanol -water(10:0.5:8:4，v/v) was used to isolate and separate lancifodilactone C from Schisandra Chinensis(Turcz.) Baill. A total of 101 mg lancifodilactone C with purities of 98.2% were obtained from 1000 mg crude extract in one-step elution and less than 1 h, and the structure identification was performed by UV, IR, MS, ¹H NMR and ¹³C NMR.

Abstract: There are many problems in the sale system of food industry, so that the product information of front can not be reliable and timely delivered, and consequently, the enterprises can not allocate resources effectively. To solve these problems, the paper presented the distribution managemetn system oriented food industry. Taking into account fully the feasibility and convenience of the front system, introducing the barcode technology, 3G technology and SOA architecture, combining with the basic characteristics of the food industry distribution business, studying the overall logical structure of the system, developing and integrating the functional units, an effective distribution management system was established.

Abstract: Magnetic cassava starch microspheres have been prepared by means of the method of precipitation magnetization, cassava starch as raw material adsorbing or embedding Fe3O4, many influence factors on magnetic cassava starch iron rate such as pH, reaction time, stirring speed, ratio of Fe+3 to Fe+2, reaction temperature also investigated in this paper. On the base above research, we preliminary got the optimal conditions on the synthesis of magnetic cassava starch microspheres.

Abstract: Rice starch played an important role in the processing of rice noodles. There were significant differences in physicochemical properties such as gelatinization, swelling power, RVA paste viscosities and textural properties between rice flour and rice starch. Spectroscopic properties and crystalline properties of rice flour and rice noodles were studied by fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The results revealed that rice starch played an important role in the preparation of rice noodles. Rice protein could affect the pasting properties and textural properties of rice flour. XRD results showed during rice noodles preparation, rice starch crystal type changed from A-type to V-type. Differential scanning calorimeter (DSC) results showed that in the processing of rice noodles, the crystalline structure re-formed which indicated some amylopectin were associated orderly. We conclude that both amylose and amylopectin were associated during the processing of rice noodles.

Abstract: Recovery of sweet potato protein materials from the starch waste was studied in the paper. Ultrafiltration followed with alkaline extraction and acid precipitation by adjusting pH through lactic fermentation, had the highest extraction rate (40.81%). While ultrafiltration followed with alkaline extraction and acid precipitation by adjusting pH with HCl yielded the protein material with the highest protein content (73.68 %), these two procedures provide good alternatives for different purpose.

Abstract: The rheological behavior of fresh jujube pulp with different concentration (30%-50%) was studied at a wide range of temperature (20°C-60°C) and homogenization pressure (0M-25MPa)in this paper. The result shown particle of fresh jujube pulp decreases with homogenization pressure, viscosity increased with concentration increase but decreases with temperature increase. Besides, the viscosity of fresh jujube correlated remarkably with its soluble solids content and pulp particles size.

Abstract: Quick-frozen oat dumplings were produced by adding some Oat flour in dumpling wrapper. The effect of oat flour ratio on the optimal amount of water of the bland flour, cracking ratio and edible quality of quick-frozen oat dumpling were researched. The optimal amount of water of per gram Xiang Man Yuan dumpling flour and oat flour are 0.43g and 0.63g individually. The cracking ratio of products increases with the increases of oat flour ratio. The effect of oat flour ratio on the sensory evaluation and the outward appearance score of quick-frozen oat dumplings is very significant in 1‰ level, their correlation coefficient are 0.990 and 0.994 respectively, and the regression model equations are as follows: Y=90.094－112.477X; Y=18.519－21.763X.

Abstract: 120 day storage experiment at 4°C, 25°C and 37°C of Cloudy Jujube Juice was conducted. The content of polyphenols, ascorbic acid, and the colour were assessed by analysis techniques. During the storage period of juice, the L* value decreased and the a*value increased with prolonged storage time and increased temperature. The degree of color changing as well as the loss of tannin and ascorbic acid in the juice increased as the prolonged storage time and increased temperatures. The colour change (△E) of juice during the storage was caused mainly by the degradation of ascorbic acid and the oxidative polymerization of polyphenols and could be avoided by storing juice at a lower temperature. The quality change of cloudy jujube juice during storage was acceptable. GC-MS analysis showed that the volatile components in cloudy jujube juice were mainly acids and aldehydes.

Abstract: The aqueous extracting method of sesame oil was studied in this paper．On basis of the single-factor experiment, the orthogonal trial was used in optimization of technological parameters. The optimal conditions for sesame oil extraction were solid to water ratio of 0.8 g/ml (v/w), 70°Cand pH 5.0, under which the extraction rate reached 82.49％．

Abstract: To reuse the waste of fishery resources in a preliminary study, we have described changes in extractive component during enzymatic fermentation of fish sauce using eel heads. This study was aimed at investigating the chemical and physical analysis of extractive component from fermented eel heads with a view to using it as a food condiment. Fish sauce was produced via enzymatic fermentation of by-products (eel heads) of processed eel with 30% (w/w) of salt for 8 weeks. During 8 weeks of enzymatic fermentation, the pH decreased to approximately 5.35, the salt content remained constant, and the overall trend of total nitrogen, amino acid nitrogen, browning index, total volatile basic nitrogen and optical density were increasing. The changes and the trend line mentioned above indicated that it was a practical method to produce fish sauce using eel heads.