The private parties of the administrative licensing process are classified as two races.One is the opposite party.The other is the correlative party.They are both law subjects participating the administrative licensing process as enjoying rights and accepting responsibilities.It is important to ensure the rights of the private parties in the administrative licensing law.
A method for analysis of soybean isoflavones in health food by high performance liquid chromatography(HPLC) was developed.Daiazin,glycitin,genistin,daiazein,glycitein and genistein in soybean isoflavones were separated by using this method.The samples were separated on a C18 column(150 mm×4.6 mm,5 μm) using CAN/phosphate at pH 2.8 as mobile phase at a flow rate of 1.0 mL/min and with UV detection at 254 nm.The method is simple and useful,and has good linearity with correlation coefficients 0.9991～0.9998 and relative standard deviation lower than 2%.The recoveries of soybean isoflavones in the samples were 100.2%～106.9%.The method is suitable for the determination of soybean isoflavones in health food.
An indirect chemiluminescent competitive ELISA (CL-ELISA) method was developed to detect residues of melamine in milk. A high-quality polyclonal antibody towards melamine cyanurate (MC) was prepared based on synthesis of a novel immunogen. The method is applicable over the range of 0.5–7.0 µg.mL−1 of MC, with an IC50 value of 1.7 µg.mL−1. The developed method was used in the detection of melamine residue in milk with the detection limit of 1 ng.mL−1. There was no cross-reactivity with commonly used veterinary drugs. The CL-ELISA method developed provides an alternative to chromatography spectrometry for regulatory analysis of melamine in milk and could be promisingly used to improve the sensitivity of the available ELISA test kits.
[Objective] The aim was to study the inheritance property of the color of seed in black wheat.[Method] Segregation for seed coat colors was studied in F1、F2 and F3 population from eight crosses of four black-seed wheat cultivars(Heixiaomai76、Heixiaomai18、96-45 and S-1) with four white-seed wheat cultivars(9-231、Ningchun16、Ningchun17 and Xinchun22).[Result] The results showed that the color of Heixiaomai 76 maternal genetic traits is controlled by two incompletely dominant genes,the segregation in F3 populations fits 9(dark)∶7(white) ratio.Color of S-1,96-45,and Heixiaomai 18 is controlled by two Independent and complementary genetic genes,the segregation for black kernel color in F2 populations fits 9(dark)∶7(white) ratio.[Conclusion] Different kinds of new species can be breed through the hybrid of black wheat and white wheat varieties.
Melamine (MEL) has been involved in several food recalls after the discovery of severe kidney damages in children and pets poisoned by melamine-adulterated food. To detect MEL residue in foods and animal feeds, an indirect competitive ELISA (cELISA) method was developed in this study based on preparation of monoclonal antibodies (MAbs) to MEL. The immunogen was prepared by linking MEL hapten with carrier protein via carbodiimide method. The method is applicable in the range of 5.0−135.0 μg L−1 MEL in buffer solution, with an IC50 value of 22.6 ± 1.9 μg L−1. The MAbs showed high specificity with low cross-reactivity (≤1%) toward cyanurate, ammelide, and ammeline. The method was utilized in the detection of MEL in raw milk, milk powder, and animal feeds, with detection limits of 0.1 mg L−1 for milk, 0.2 mg kg−1 for milk powder, and 0.5 mg L−1 for feeds. The recovery ratio was 79−110% for all matrices. The intra-assay and interassay coefficients of variation were <12.0 and <13.0%, respectively. Finally, the application of the cELISA in quantity evaluation of MEL in various feeds from local markets was evaluated and discussed.
Water-solubility and emulsibility of gluten were improved by the hydrolysis of Papain. Optimal hydrolysis of 8 %~15 % was obtained with temperature of 55 ℃, pH of 3.0, papain concentration of 1.0 %, gluten concentration of 20 % and hydrolytic time of 3 h~4 h. Enzymic hydrolyzates of gluten showed good water-solubility and emulsibility in the wide range of pH, including near its PI.
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