Science and Technology of Food Industry 2016 Issue 6 Determination of oleanolic acid and ursolic acid in Rosa Multiflora Thunb. by HPLC

Determination of oleanolic acid and ursolic acid in Rosa Multiflora Thunb. by HPLC
Gulqiman·ABLIZ;Awut·AMAR;Maojudai·YAERMAIMAITI;Dilnur·MALIK;Chemistry and Chemical Engineering;Xinjiang Normal University;College of Life Science Xinjiang Normal University;

..............page:49-51+57

Optimization of SDE extraction conditions for the flavor compounds in smoked horsemeat by response surface analysis
GAO Lei;CHEN Kai;ZHOU Jian-zhong;KONG Ling-ming;LI Rong;YANG Hai-yan;College of Food Science and Pharmaceutics;Xinjiang Agricultural University;

..............page:52-57

Effect of oak aging treatment on the volatile flavor compounds of Shatian Grapefruit distilled liquor
YI Lan-li;YU Yuan-shan;DU Chang-chen;XU Yu-juan;CHEN Wei-dong;WU Ji-Jun;College of Food Science & Food Engineering;Jiangxi Agricultural University;Key Laboratory of Functional Foods;Ministry of Agriculture;Guangdong Key Laboratory of Agricultural Products Processing;Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences;

..............page:58-63

Determination of lobetyolin and syringin in Codonopsis Radix from different places by HPLC
CHEN Qian-feng;DENG Xiao-yan;ZHU Hui-feng;School of Pharmaceutical Sciences;Southwest University;

..............page:64-67

Influence of different maceration time on sensory properties of Italian Riesling Wines
WANG Yong-mei;SHI Hong-mei;CHEN Ying-chun;WANG Jun-guang;XU Jiao-wu;YAN Jin-qiu;Shandong Academy of Grape;Shandong Light Industry Design Institute;Shandong Technician Institute;Jinan Zhuo Ya Xuan Wine Co.;Ltd.;

..............page:68-73

Study on phenol-sulfuric acid method for determination of polysaccharides from germination fungus HL-003
ZHENG Peng-peng;LI Shan;ZHANG Bao;YANG Zheng-tao;QI Li-rong;HUANG Chao;AO Xin-yu;Life Science College;Southwest Forestry University;

..............page:74-77+85

Analysis of volatile compounds in Cordyceps cicadae and submergedly cultured mycelia of Isaria cicadae
WEI Ya-li;LIU Ai-ying;LV Yu;TANG Hong-min;College of Chemistry and Environmental Science;Guizhou Minzu University;Key laboratory of Development and Using Medicine resources of Ethnic Minority Groups of Guizhou;Institute of Agriculture;Guizhou University;Institute of Fungus Resources;Guizhou University;

..............page:78-85

Development of an HPLC fingerprint for flower of Camellia Chrysantha(Hu) Tuyam
YANG Li-fang;LIU Hong-cun;LUO Jia;DENG Xian;JIANG Ming-guo;GENG Li-yuan;School of Chemistry and Chemical Engineering;Guangxi Colleges and Universities Key Laboratory of Utilization of Microbial and Botanical Resources;Key Laboratory of Guangxi Colleges and Universities for Food Safety and Pharmaceutical Analytical Chemistry;Guangxi University for Nationalities;School of Marine Sciences and Biotechnology;Guangxi Liupo Tea Engineering and Technology Centers;Guangxi University for Nationalities;

..............page:86-89

Determination of content of raw juice in orange juice by synchronous fluorescence spectrometry
MAO Li-xin;ZHANG Xiao-li;FAN San-hong;College of Life Sciences;Shanxi University;

..............page:90-93+99

Analysis of the correlation between the sensory evaluation and texture instruments of fresh okara-wheat bread
ZHAO Qing-xia;ZHENG Huan-yu;DING Yang-yue;ZHAO Dan-dan;YU Dian-yu;HAN Jian-chun;ZHU Xiu-qing;College of Food Science;Northeast Agricultural University;Soybean Technology Development Research Center of Heilongjiang Province;

..............page:94-99

Effect of drying methods on powder physical properties of Flammulina velutipes root
ZHANG Ming;ZHOU Ping;LI Xin-sheng;MA Chao;GU Jing-yan;WANG Chao-chuan;MENG Xiao-feng;Jinan Fruit Research Institute;China Supply and Marketing Cooperatives;

..............page:100-103+108

Effects of light quality on flavonoids and antioxidant properties of germinated tartary buckwheat
CUI Lin-lin;ZHOU Yi-ming;JI Hong-bin;TANG Wen;ZHOU Xiao-li;Department of Hotel Management;Shanghai Business School;School of Perfume and Aroma technology;Shanghai Institute of Technology;

..............page:104-108

Changes of key nutritional components of braised chicken during processing
PENG Ting-ting;ZHANG Chun-jiang;ZHANG Hong;HUANG Feng;HU Hong-hai;ZHANG Xue;LIU Qian-nan;CHEN Wen-bo;JI Li-lian;Tourism and Cuisine College of Yangzhou University;Institute of Agro-products Processing Science & Technology;CAAS;Comprehensive Key Laboratory of Agro-products Processing;Ministry of Agriculture;

..............page:109-113+118

Study on the rheological properties of mixed proso millet-wheat flour
DU Wen-juan;MA Yu-ling;JANG Long-bo;ZHANG Xi-wen;SHEN Rui-ling;DONG Ji-lin;Millet Research Institute;Shanxi Academy of Agricultural Sciences;Zhengzhou University of Light Industry;

..............page:114-118

Variations in flavonoid content and antioxidant activity during the processing of tartary buckwheat noodles
WANG Li-ping;CAI Ting;LIU Ming;TIAN Xiao-hong;LIU Yan-xiang;WU Na-na;ZHAI Xiao-tong;TAN Bin;Academy of State Administration of Grain;Hunan Grain Group;

..............page:119-123

Effect of different molecular weight soybean soluble dietary fibers on pasting and rheological properties of rice starch
WANG Ri-si;WAN Jie;LIU Cheng-mei;ZHOU Guo-hui;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:124-127+132

Fluorescence spectra analysis of soybean protein in vitro under heat treatment
WANG Rui;LI Yang;WANG Zhong-jiang;SUI Xiao-nan;QI Bao-kun;HAN Fei-fei;BI Shuang;JIANG Lian-zhou;Food College;Northeast Agricultural University;National Soybean Engineering Technology Research Center;

..............page:128-132

Optimizing conditions of the modified gelatin with glutaraldehyde resistant to enzymatic hydrolysis
ZHANG Dan-dan;BAI Ge;WANG Lin;FENG Li-ping;WEI Bing;CAO Yan-ping;College of Food Science;Beijing Technology and Business Univerisity;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;

..............page:133-136+141

Screening of wheat flour for frozen dough and correlation analysis of each indicators
QU Min;SUN Zhao-guo;CHEN Feng-lian;REN Jing;BAO Huan;LI Ling-li;Key Laboratory for Food Science and Engineering;College of Food Engineering;Harbin University of Commerce;

..............page:137-141

Antioxidant activities in vitro of pine nut coated-film extracts from Pinus koraiensis
ZHANG Xiao-ru;LI Xing;WANG Bin;WANG Zeng-kai;XU Hong-yan;Agricultural College of Yanbian University;Yanji Shoei Foods Co.;Ltd.;

..............page:142-146+150

The nutraceutical properties and antioxidant capacity analysis of Summer Black skins from the main four producing areas in Yunnan
TANG Yuan-long;YANG Cheng-tao;ZHUANG Yong-liang;SUN Yun;SUN Li-ping;Yunnan Institute of Food Safety;Kunming University of Science and Technology;

..............page:147-150

Effect of wheat bran dietary fiber on the quality of emulsion type sausage
GAO Xiao-guang;FENG Sui;YANG Tao;LIU Shuang;ZHANG Xing;HE Fei;GUO Xu-qian;College of Biological Science and Engineering;Hebei University of Science and Technology;Shijiazhuang Sogreen Food Co.;Ltd.;

..............page:151-154+159

Structural characterization of a polysaccharide from cultured Cordyceps militaris with antioxidant activity
CHEN Xiao-li;WU Guang-hong;HUANG Zhuo-lie;Fisheries College;Guangdong Ocean University;College of Life Science;South China Agricultural University;

..............page:155-159

The rheological properties of agar and their effects on stability of drinking yoghurt
TIAN Fen;OU Kai;GAO Xing-hua;WANG Yin-juan;LI Xiao-hong;WU Wei-du;Hangzhou Wahaha Technology Co.;Ltd.;

..............page:160-163+169

Effect of emulsifying salts modification on the functionality of milk protein concentrate
SUN Yan-jun;State Key Laboratory of Dairy Biotechnology;Bright Dairy and Food Co.;Ltd.;Shanghai Engineering Research Center of Dairy Biotechnology;

..............page:164-169

Rheological and gel properties of potato starch and pea starch blends
ZHANG Zheng-mao;WANG Zhi-hua;YAN Yong-bin;QIN Cai-qin;Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables;College of Life Science and Technology;Hubei Engineering University;Hubei Key Laboratory of Biomass-Resource Chemistry and Environmental Biotechnology;Hubei Engineering University;

..............page:170-173

Antioxidant activity and bioavailability of the Pacific cod meat peptides during simulated gastrointestinal digestion and absorption
HUO Yan-jiao;WANG Bo;GUO Shan-shan;LI Bo;LUO Yong-kang;College of Food Science and Nutritional Engineering;China Agricultural University;Binzhou Wan Jia Biological Science and Technology Co.;Ltd.;

..............page:174-178+186

The Maillard reaction of inulin with arginine and the antioxidant activity of inulin derivatives
WU Hui-lun;ZHANG Yi-ming;GUAN Man;JIANG Hai-yun;XIE Jing;SUN Tao;College of Food Science and Technology;Shanghai Ocean University;

..............page:179-181+190

Impact of overexpression of NADH oxidase on exopolysaccharide production in Lactobacillus casei LC2W
LI Nan;YOU Chun-ping;LIU Zhen-min;Dairy Research Institute;Bright Dairy & Food Co.;Ltd.;State Key Laboratory of Dairy Biotechnology;

..............page:182-186

Enzymatic characteristics of polyphenol oxidase from blueberry
HAN Chun-ran;LI Xiu-juan;WEI Jing;WANG Xin;Key Laboratory for Food Science and Engineering;College of Food Engineering;Harbin University of Commerce;

..............page:187-190

Optimization of enzymatic preparation of feruloylated oligosaccharides from black-grained wheat
YI Xin;SUN Yuan-lin;CHEN Shu-jun;SHAN Fang;LI Yun-long;CUI Xiao-rui;College of Life Sciences;Shanxi University;Department of Life Science;Yuncheng University;Institute of Farm Products Comprehensive Utilization;Shanxi Academy of Agricultural Sciences;

..............page:191-195+200

Screening of sauce flavor producing bacteria and flavor compounds research
ZHAO Xing-xiu;HE Yi-guo;ZHAO Chang-qing;FANG Chun-yu;ZHANG Jing;ZOU Wei;College of Biological Engineering;Sichuan University of Science and Engineering;

..............page:196-200

Preparation and properties of cross-linked enzyme aggregates of cattle pancreatic lipase
CUI Jian-dong;LIU Rong-lin;Research Center for Fermentation Engineering of Hebei;College of Bioscience and Bioengineering;Hebei University of Science and Technology;

..............page:201-205

Effect of protective agents on lactic acid bacteria of koumiss powder by vacuum freeze-drying
WANG Wei;WANG Xiao-biao;YIN Na;ZHANG Ya-nan;YANG Bo-ruo;GU Li-nazi;WU Yun;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;Agricultural Products Quality and Safety Inspection Center;College of Science and Technology;Xinjiang Agricultural University;

..............page:206-210+215

Optimization of enzymatic defatted conditions of tilapia skin by response surface methodology
JIANG Li;LU Jian-feng;LV Shun;JIANG Shao-tong;LIN Lin;College of Biotechnology and Food Engineering;Key Laboratory for Agriculture Products Processing of Anhui Province;Hefei University of Technology;

..............page:211-215

Optimization of growth of lactic acid bacteria in synbiotics koumiss by central composite design
WANG Xiao-biao;WU Yun;WANG Lu;MIAO Sen;GU Li-nazi;ZHANG Ya-nan;WANG Wei;College of Food Science and Pharmaceutical Science;Xinjiang Agricultural University;Changji Examing and Inspection Center for Agricultural Products Safety and Quality;College of Science and Technology;Xinjiang Agricultural University;

..............page:216-220

Enzymatic hydrolysis process of silver carp head
YAN Jing-fang;ZHANG Li-juan;YAN Zhi-yong;WANG Long-gang;WU Ben-yue;ZHANG Sheng-sheng;WANG Yu-feng;College of Food Science and Technology;Nanjing Angricultural Univeisity;Jiangsu Lian Yi Biotechnology Limited Company;

..............page:221-224+228

Cloning,expression and characterization of laccase from Bacillus subtilis
YOU Qing;XU Wei;College of Food Engineering;Harbin University of Commerce;

..............page:225-228

Screening and characterization of an excellent Lactobacillus isolated from pickle
LI Jing;WANG Yao;DENG Mao-cheng;Guangdong Industry Technical College;

..............page:229-232

Study on using lactic acid bacteria improve the content of soluble protein and total phenol of wheat germ and its ability to inhibit oxidation of liposome
WU Juan;ZENG Xiao-jiao;CHENG Yu;DONG Ying;School of Food and Biological Engineering;Jiangsu University;

..............page:233-238

Study on virulence genes distribution and molecular subtyping of Vibrio parahaemolyticus from different food resources
CHEN Jing;HUANG Jian-fei;LIU Cong-cong;LIU Ling-yan;LAI Xiao-hong;YANG Guo-wu;LAN Quan-xue;Food Testing Institute;Shenzhen Academy of Metrology & Quality Inspection;

..............page:239-241+249

Optimization of phosphorylation modification conditions of albumin edible film by response surface methodology
ZHENG You;JIA Liang;DUAN Rong;MA Ying-ying;Rongchang Campus;Southwest University;

..............page:242-249

Adsorption of flavonoids from tussilago farfara by chitosan-graft-4,4’-dihydroxychalcone modified silica gel
HAN Cong-cong;XU Yi;ZHANG Xiao-feng;CAO Kun;ZHANG Qing;ZOU Sheng;Chemistry and Chemical Engineering;Chongqing University;Chemistry and Chemical Engineering;Chongqing University of Technology;

..............page:250-254

Ultrasonic assisted in the extraction of phytic acid from soybean residue produced by enzymatic aqueous processing
JIANG Lian-zhou;MAO Hui-ting;BI Shuang;QI Bao-kun;SUI Xiao-nan;WANG Zhong-jiang;LI Jia-ni;LI Yang;College of Food Science;Northeast Agricultural University;

..............page:255-259+263

Study of saccharification and fermentation conditions in the process of glucuronic acid preparation
WANG Li-ping;LI Xiang;SHI Chun-lan;PENG Xi-feng;College of Chemistry and Chemical Engineering;Shaanxi University of Science and Technology;Jiujiang College;

..............page:260-263

Preparation of ACE inhibitory peptides from Brazil nut protein by enzymatic hydrolysis
JIA Ye-ye;TIAN Hong-lei;ZHAN Ping;XING Hui-hui;CHEN Rui;Food College;Shihezi University;

..............page:264-269+274

Research on technology of preparing potato cationic starch by ultrasound-assisted half-dry method
HUANG Yu-yang;XI Ke-wei;JIANG Hai-hua;The Open University of Heilongjiang;Beidahuang Sidaqi Biotechnology Co.;Ltd.;

..............page:270-274

Effect of carrageenan combination ultra high pressure treatment on the quality of chicken meat products
MA Ya-ping;KANG Zhuang-li;WANG Jia-nan;LI Xiang;PAN Run-shu;MA Han-jun;College of Food Science;Henan Institute of Science and Technology;

..............page:275-279+286

Study on microwave-assisted extraction and purification of flavonoids from Perilla frutescens leaves
DU Yan;LI Rong;JIANG Zi-tao;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;

..............page:280-286

Response surface experiment optimize natural edible fungus paper production process and physical properties research
GAO Ting-ting;WU Yu-ying;LIU Yang;WANG Da-wei;College of Food Science and Engineering;Jilin Agricultural University;

..............page:287-290+297

Optimization of extraction conditions of polysaccharides from Campanumoea javanica Blume by response surface methodology and evaluation of its neurotrophic activities
ZHANG Zhan-jun;YANG Xiao-sheng;The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences;College of Biological and Chemical Engineering;Yangzhou Vocational University;

..............page:291-297

Preparation and properties of pectin/xanthan gum blend films
LIU Yi-wu;LIU Ying;XIE Feng;WANG Bi;College of Chemistry and Chemical Engineering;Neijiang Normal University;College of Materials and Chemical Engineering;Sichuan University of Science and Engineering;

..............page:298-301+313

Effect of adding phospholipids and SPI on the quality of ice cream
HAO Jian-min;LI Ting-ting;ZHU Xiu-qing;WANG Jia-xi;College of Food Science;Northeast Agricultural University;National Soybean Engineering and Technique Research Center;School of Information and Electrical Engineering;China University of Mining and Technology;

..............page:302-307+319

Effects of different gas compositions on the quality of orange juice sacs during modified atmosphere storage
LIU Yi;CHENG Li-ping;JIANG He-ti;College of Food Science;Southwest University;

..............page:308-313

Effects of heat treatment on melon in sugar and lactate metabolic network flux
WANG Hui-song;PANG Guang-chang;LIU Ting-ting;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;

..............page:314-319

Effect of preharvest Stroby spray and/or chitosan postharvest coating on chilling injury and quality of muskmelon during cold storage
WANG Ting;BI Yang;LI Yong-cai;WANG Yi;SHANG Qi;BAI Xiao-dong;LIU Yao-na;WANG Di;College of Food Science and Engineering;Gansu Agricultural University;

..............page:320-324

Effects of intermediate temperature treatment on quality of fresh-cut yam
QIU Song-shan;WANG Yan-an;CHEN Xiao-fang;JIANG Cui-cui;WANG Xiao-ling;Development Center of Technology for Fruit & Vegetable Storage and Processing Engineering;Guangdong University of Petrochemical Technology;Maoming Technology Service Center;

..............page:325-329

Study on low temperature storage and SO₂ preservative on preservation of Thompson Seedless grape
WANG Ning;DENG Bing;LI Zhen;CHEN Ji-luan;CUI Yan;LIANG Li-ya;YAN Shi-jie;Food Institute Shihezi University;College of Horticulture and Landscape;Tianjin Agricultural University;College of Food Science and Biotechnology;Tianjin Agricultural University;Tianjin Engineering and Technology Research Center of Agricultural Products Processing;

..............page:330-334+345

Effect of 1-MCP on the ‘Guichang’ kiwi shelf quality after postharvest simulate transport
CAO Sen;WANG Rui;QIAN Bo;XIE Guo-fang;LIU Xiao-yan;MA Li-zhi;GUO Li-can;LU An-ping;School of Food and Pharmaceutical Engineering;Guiyang College;Guizhou Engineering Research Center for Fruit Processing;

..............page:335-340+350

Comparison of nutritional quality and heavy metals of Pseudosciaena crocea in different farmed modes
GUO Quan-you;SONG Wei;JIANG Chao-jun;JIANG Ke-ji;LI Xue-ying;WANG Lu-min;Key Laboratory of East China Sea & Oceanic Fishery Resources Exploitation and Utilization;Ministry of Agriculture;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;

..............page:341-345

Protective effect of Lingonberry extraction on chronic stressed mice
WANG Lei;BAO Di;WANG Zhen-yu;HAN Zhan-you;WANG Jia;MA Li;Hulun Buir Institute for Food and Drug Control;Hulun Buir Center for Health Statistics;School of Chemical Engineering;Harbin Institute of Technology;

..............page:346-350

Effect of the flavonoid fraction of Ampelopsis grossedentata on spontaneously hypertensive rats
ZHAO Xi-lan;Luohe Medical College;

..............page:351-355

Research of the edible oil contained DHA affecting the antioxidant activity of SD rats livers
FU Jie;LIN Yuan-feng;LIU Meng;TIAN Hua;CHEN Tao;HE Dong-ping;College of Food Science and Engineering;Wuhan Polytechnic University;Wuhan Institute of Virus;Chinese Academy of Sciences;

..............page:356-359

A review on aflatoxins determination methods in China ’s national and industry standards
MA Hai-hua;SUN Ji-zhou;ZHEN Tong;ZHANG Yuan;XIA Shan-hong;State Key Laboratory of Transducer Technology;Institute of Electronics;Chinese Academy of Sciences;Graduate University of Chinese Academy of Sciences;College of Information Science and Engineering;Henan University of Technology;Key Laboratory of Grain Information Processing and Control of Ministry of Education;

..............page:360-366

Review on the effects of hydrocolloid on physicochemical properties of starch
GUO Xiao-juan;LIU Cheng-mei;WU Jian-yong;ZHOU Guo-hui;LI Zhong-qiang;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:367-371+376

Research advance on the active constituents of different parts of Acanthopanax sessiliflorus and its edible and medicinal values
LI He;HU Wen-zhong;JIANG Ai-li;LIU Cheng-hui;BAI Xue;LI Xiao-bo;YU Xue;College of Life Science;Dalian Nationalities University;

..............page:372-376

Progress in protein-polysaccharide conjugates via the Maillard reaction
HE Xiao-ye;TAI Ke-dong;GAO Yan-xiang;YUAN Fang;College of Food Science & Nutritional Engineering;Research Center of Functional Ingredients and Food Additives;Key Laboratory of Functional Dairy;China Agricultural University;

..............page:377-382

Research progress on gut microbiota homeostasis and human health
LIU Rui-xue;LI Yong-chao;ZHANG Bo;Research Institute for Science and Technology of Functional Food;College of Arts and Science;Beijing Union University;

..............page:383-387+391

Biofilm characteristics and harm of Thermophilic Bacillus in dairy products
ZHANG Meng-jiao;LI Yan;Beijing Engineering and Technology Research Center of Food Additives;Beijing Laboratory for Food Quality and Safety;Beijing Technology and Business University;Synergetic Innovation Center of Food Safety and Nutrition;Northeast Agricultural University;

..............page:388-391

Research progress in food additives on instant fresh rice noodle retrogradation
LUO Shun-jing;ZHAN Liu-jing;LIU Cheng-mei;State Key Laboratory of Food Science and Technology;Nanchang University;

..............page:392-395+399

Research advance on main active substance and pharmacological action of Acanthopanax
BAI Xue;HU Wen-zhong;JIANG Ai-li;LI Jing;SONG Chun-lu;College of Life Science;Dalian Nationalities University;Dalian University of Technology;

..............page:396-399