Using ultrasonic assisted enzymatic, the flavonoids extracted from shepherd's purse. Through the single factor experiment, using the Box-Behnken central composite design, response surface test is designed to establish a mathematical model. By performing the verification experiment to give the optimum reaction conditions as following: extracting temperature 51°C, time 59min, Ultrasonic power 122WH, The flavonoid content reaches a maximum 1.1160%.

The metabolites characteristics of a bacteria producing esterifying synthetase in different fermentation conditions were studied. A bacteria strain producing esterifying enzyme was isolated from Luzhou-flavor Daqu and it was identified by Biolog Microbes automated identification System. Fermentation conditions such as fermentation time, fermentation initial pH and fermentation temperature were changed. The fermentatiom broth was extracted by ethanol and analyzed by GC-MS. The results showed that the strain was Geobacillus thermoglucosidasius. With the prolonging of fermentation time, methanol and various higher alcohols were gradually decreased and even disappeared, but the esters were gradually increased. With the rise of fermentation initial pH, the acids were decreased. When initial pH was 7.5, more esters were produced, but some metabolites were not changed with the initial pH of fermentation, such as acetic acid, acetaldehyde, 3-methyl butanol and 3-Hydroxy-2-butanone etc. With the increase of fermentation temperature, the alcohols and acids kinds increased. When the fermentation temperature was 35°C, the more esters were produced.

A Rhizopus strain producing esterifying enzyme was isolated from Luzhou-flavor DaQu. It was preliminary identified as Rhizopus arrhizus. Through the research of the culture conditions of the strain producing esterifying enzyme, it was found that the enzyme activity could reach 7.91U/mL as 2% corn meal used as C source, 6% peptone used as N source, initial pH value was 6.0, and 72h culture with 150 r/min agitation at 30°C.

The effects of different antioxidants on anti-oxidative protection of the Tengjiao (Zanthoxylum schinifolium) oil during its conservation were studied by Schaal-oven test according to the peroxide value(PV) and acid value(AV) of the oil. The results indicate that TBHQ and TBHQ+AP compound antioxidant, have good anti-oxidative protection on Tengjiao oil, the antioxidant activity of BHA+AP was the lowest, and citric acid exhibited great anti-oxidative protection and synergistic antioxidant effect.A positive interaction was found between TBHQ and AP; whereas a negative interaction was observed between AP and BHA.The positive interaction of TBHQ and AP was higher than TBHQ and BHA. TBHQ(0.02%) and TBHQ(0.01%)+AP(0.01%) have the same antioxidant activity on the Tengjiao oil.