2013, 31(5):1-7. DOI: 10.3969/j.issn.2095-6002.2013.05.001
Abstract:Food safety is a major issue being critical to our country, "Food safety law" is an important law related to the livelihood of the people and government. This modification of "food safety law" at this timeshould implement the people-oriented concept, adhere to the principle of paying equal attention to punishing and preventing, enhance the operability of the law, carry out the supervision accountability mechanism, and improve the food safety standards. Establishing the safety supervision system of collaborative governance, perfect civil liability system, and scientific food supervision malpractice accountability system is also necessary. In summary, the most stringent system, supervision, and standards and the most strict system of legalliability should be applied to ensure food safety.
2013, 31(5):8-12. DOI: 10.3969/j.issn.2095-6002.2013.05.002
Abstract:Food safety is not just about the well-being of people, but more about establishment of the socialist rule of law. Since the food safety law issued in 2009 and Food Safety Commission established in 2010 are not effective to resolve the problem, perfecting Chinese food safety legal system has become an urgent task. By analyzing the present shortage of the food safety legal system in China and drawing lessons from the overseas advanced experience, we should strengthen legislation, break the boundaries between departments, unify information disclosure, increase the cost of illegal, lead in the principle of quote inversion, and carry out the compulsory liability insurance system to amend food safety law in China.
2013, 31(5):13-17. DOI: 10.3969/j.issn.2095-6002.2013.05.003
Abstract:The reasons for the problems in Chinese food safety and problems in the present supervision institutions were investigated. In order to improve the current situation, the present supervision institutions need to be integrated into an independent professional regulatory agency, which can conserve supervisory resources, improve supervisory efficiency, and eliminate interference of regional interests. Meanwhile, the food commissioner system should be established and the commissioners should have the power and responsibility. It is better to hair foreigners to be the commissioners so that they can exclude effects of human feelings. Moreover, the commissioners' individual property should be publicly disclosed to make a more powerful supervision of the food commissioners. The efforts of the whole society should be given to solve the food safety problems.
DENG Hong , WANG Xiao-hong , HE Xiao-hua , XIA Qiu-min , GUO Yu-rong , MENG Yong-hong
2013, 31(5):18-23. DOI: 10.3969/j.issn.2095-6002.2013.05.004
Abstract:The aroma components in juice of cold- extracting fruit were determined by the method of solid-phase microxtraction coupled with gas chromatography-mass spectrometry (GC-MS). The aroma components of juice obtained from the cold- extracting process and traditional process were compared. The results showed that 30 peaks were separated and 23 components were identified in juice obtained from cold- extracting fruit, as the content of aroma was 2223μg/mL. There were 50 peaks were separated and 34 components were identified from traditional process juice, as the content of aroma was 5436μg/mL. The aroma components and contents in apple juice from the traditional process were higher than the juice obtained from the cold- extracting method. The total content of aroma in juice obtained from cold- extracting process was 5911% lower than that in the traditional process. Therefore, the effects of cold- extracting process on aroma were significant. The aroma recovery and reuse from peel byproducts were very necessary.
MENG Da-wei , LI Wei , WANG Peng-jun , Shigematsu Masami , REN Hui-feng , LU Zhan-guo
2013, 31(5):24-30. DOI: 10.3969/j.issn.2095-6002.2013.05.005
Abstract:The Amomum tsao-ko essential oil was obtained by the Clevenger method. A total of 38 constituents were detected by GC-MS in which 30 compounds accounting for 9714% were identified by the RI (retention index) method. The main constituents were 1,8-cineole (4089%), α-Phellandrene(977%), and 4-Propylbenzaldehyde (699%). Twenty- four constituents accounting for 9281% were consistent with the similarity match analysis. Through the external standard method, 1,8-cineole was determined as the main component of essential oil, which content was 4803%. The antibacterial activities of Amomum tsao-ko essential oil and 1,8-cineole were evaluated. The order of the antibacterial activity of essential oil against the bacteria was as follows: Bacillus subtilis> Staphylicoccus albus> Escherichia coli, while the order of antimicrobial activity against the fungi was: Aspergillus oryzae> Rhizopus sp.> Penicillium sp. However, 1,8-cineole did not have the antibacterial activity.
HAN Cai-jing , XIE Chun-yang , CHEN Xiang-yan , WANG Wen-liang , CHENG An-wei , GONG Zhi-qing , SHI Xian-quan
2013, 31(5):31-36. DOI: 10.3969/j.issn.2095-6002.2013.05.006
Abstract:The extraction process of non-extractable polyphenols (NEPP) from blueberries was studied. The extractable polyphenos in fresh blueberries were firstly removed, and the remaining residues were hydrolyzed by acid solution to obtain NEPP. On the basis of single-factor experiment, the three factors of temperature, time, solid/liquid ratio were chosen in the response surface analysis. The quadratic regression model with the response values of NEPP yield was established by Box-Behnken design. The results showed that the NEPP yield was significantly affected by temperature, time and solid/liquid ratio. And the optimized extraction conditions were as following: extraction temperature 74℃, time 225h, solid/liquid ratio 1∶21. The NEPP yield of 2725mg/g was achieved under this condition.
SHEN Yun-gang , XIAO Zhu-qing , CHEN Shun-sheng , ZHANG Ying-li , JIANG Wei , LAI Ke-qiang
2013, 31(5):37-42. DOI: 10.3969/j.issn.2095-6002.2013.05.007
Abstract:There has been growing concern about the frying oil quality due to its remarkable deterioration during the frying process. To investigate the performance of LF-NMR in the rapid determination of frying oil from various frying conditions, deep frying oil samples (n=107) including 96 soy bean oil samples and 11 shortening samples were collected from street vendors in 10 districts of Shanghai. Total polar compounds (TPC) and viscosity of the oil samples were determined. TPC values of 6 oil samples (56% of all the oil samples) were above the national standard for frying oil, indicating the quality problem of frying oil from the street vendors. The linear analysis showed a good linear relationship (R2=0892) between TPC and viscosity, while R2 was 0927 after the removal of shortening samples. After the analysis of the ratio of T21 areas (S21) in transverse relaxation (T2) spectra, the good correlations between S21 and TPC and viscosity were obtained and R2 was 0860 and 0840. After removing the shortening samples, R2 slightly increased to 0865 and 0854. The results demonstrate that LF-NMR has the potential to rapidly evaluate the quality of deep frying oil.
LI Fei , CHEN Shao-jun , CHEN Ling , ZENG Hong-liang , HUANG Dan
2013, 31(5):43-49. DOI: 10.3969/j.issn.2095-6002.2013.05.008
Abstract:In this study, sensory quality, textural properties, microstructure and physico-chemical indicators were examined to research the effects of irradiation on the baked eel. The results revealed that sensory quality and textural properties were deteriorated with the increasing irradiation dose (>5kGy). The effect of irradiation on eel microstructure was not significant. Irradiation could promote the oxidation of fat, which increased the acid value and total volatile basic nitrogen content of baked eel increased. There was an obvious impact on vitamin A, which its content decreased 372% when the dose was 3kGy. The content of vitamin E decreased 106% under the radiation dose of 9kGy. A non-obvious influence of irradiation on the eel amino acid content was observed.
CHEN Tian-hua , LEI Chun-ning , LI Yue
2013, 31(5):50-54. DOI: 10.3969/j.issn.2095-6002.2013.05.009
Abstract:Based on the national standard of peanuts (GB/T 5497), the near infrared ray spectroscopy (NIRS) technology was used to test the moisture content of peanuts. Thirty kinds of peanuts with different moisture contents were prepared and the moisture contents of 18 samples reached the national standard whereas other 12 did not. To get the different wavelengths' absorbing states of different samples, NIRS technology was applied and samples were separated into the training set and test set. The data was used as the input parameters of the BP neural network. The neural network was tested and recorded in the training set and then used to test the moisture content of peanuts in the test set. The results showe that the identification method based on NIRS technology and neural network can correctly identify the testing samples.
CHEN Xian , ZHANG Yan , DENG Yuan-yuan , TANG Xiao-jun , WEI Zhen-cheng
2013, 31(5):55-62. DOI: 10.3969/j.issn.2095-6002.2013.05.010
Abstract:The low-calorie Cantonese-style moon cake, being nutritious and healthy, has been becoming a new trend. However, its sensory quality is still inferior to that of the traditional moon cake rich in sugar and fat. It is very important to investigate its processing principle, develop its processing technology, as well as establish its evaluation methodology. This paper reviews the development of low-calorie Cantonese-style moon cake. The current application status of sucrose substitutes and fat substitutes in the Cantonese-style moon cake are also introduced.
QIN Chui-xin , LI Wen-zhi , TANG Jian , ZHAO Mou-ming
2013, 31(5):63-68. DOI: 10.3969/j.issn.2095-6002.2013.05.011
Abstract:The research on the application of bioactive peptides in functional foods has attracted much attention in these years. Aging has recently gained considerable interest because of the fact that life expectancy has considerably increased and the increasing of public activities. Bioactive peptides show some prospects in skin aging. Especially, there have been a lot of reports on the use of collagen peptides in cosmetic. The article discusses the mechanisms of skin aging, peptide absorption mechanisms, and bioactive peptides in skin aging with their functional mechanisms.
2013, 31(5):69-70. DOI: 10.3969/j.issn.2095-6002.2013.05.012
Abstract:This study investigated the aluminium content in water by spectrophotometry using chrome azurol S (CAS) as chromogenic reagent, ascorbic acid and hydroxylamine hydrochloride as masking agent, and acetic acid-sodium acetate as buffer system. The absorbance value was determined by spectrophotometric method. The results showed that the amounts of CAS solution and cetyl pyridinium bromide (CBP) solution affected the absorbance values. The absorbance values were relatively stable at the color development time within 30-50min and did not significantly changed as the buffer solution increased from 3 to 5mL. The good repeatability was obtained for 6 different water samples at different times. The recoveries of 6 different water samples were about 9825%-10350%.
FAN Min , WU Yu-qiong , HONG Zhi-fang , ZHANG Jing , HUANG Yan
2013, 31(5):71-75. DOI: 10.3969/j.issn.2095-6002.2013.05.013
Abstract:The effects of process conditions on the quality of instant-type flavouring undaria pinnatifida suringar were investigated to provide suitable conditions for crispness-keeping. The optimum crispness-keeping formula based on the orthogonal test was as follow: the ratio of crisp-keeping additives (sodium alginate and calcium chloride) 1∶1, the concentration of crispness-keeping additive 3g·L-1, the low-temperature blanching temperature 50℃, and the soaking time 25min.
NIE Xue-jun , XIONG Guang-jie , TANG Xiao-hua
2013, 31(5):76-78. DOI: 10.3969/j.issn.2095-6002.2013.05.014
Abstract:The automation of food packaging machinery is beneficial to improve its productivity, meet the people's increasing living requirements, and ensure the consistency and safety of food packaging. In order to realize the automation of food packaging machinery, some issues are taken into consideration such as controller, sensor, servo drive technology, human-computer interaction interface, network technology and so on. From the developing trend of food packaging machinery automation, researches on the numerical control, information integration, and intelligent fault diagnosis of equipment should be strengthened.
2013, 31(5):79-82. DOI: 10.3969/j.issn.2095-6002.2013.05.015
Abstract:Food safety traceability system is one of the important measures for the food-safety supervision. Establishing the perfect food-safety traceability system plays an important role in preventing the damage spread of food-safety incidents, identifying persons taking responsibilities, and enforcing the government supervision. In recent years, some experiences have been obtained for the establishment of the food-safety traceability system but there are still some problems and insufficient. There are some measures to improving the establishment of the food-safety traceability system in China, such as building a unified food safety traceability system, clarifying the obligation and liability of persons taking responsibilities, specifying the government's duties, promoting transparency, and establishing the information management system.