• Volume 35,Issue 5,2017 Table of Contents
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    • >Special Edition
    • Discussion on Regulatory Policy Status and Future Trends of Infant Formula Powder Quality Safety in China

      2017, 35(5):1-6, 24. DOI: 10.3969/j.issn.2095-6002.2017.05.001

      Abstract (1633) HTML (627) PDF 4.28 M (1522) Comment (0) Favorites

      Abstract:Development of infant formula powder industry was hammered after the melamine incident in 2008, consumers’ skepticism of infant formula powder quality safety has continued till now. In order to improve the quality safety, a series of policies have been formulated by related departments of our state. After the establishment of China Food and Drug Administration, stricter regulations have been issued. Quality safety of infant formula powder has been significantly improved after efforts of government and companies. This review summarized quality safety condition of infant formula powder, analyzed regulatory policy of infant formula powder formulated by related departments, and discussed future trends.

    • >Expert Forum
    • Complementary Food Standards for Infants and Children of China: Current Situation, Problems and Prospects

      2017, 35(5):7-11. DOI: 10.3969/j.issn.2095-6002.2017.05.002

      Abstract (1127) HTML (632) PDF 2.95 M (1659) Comment (0) Favorites

      Abstract:As an important food source for weaning infants over 6 months, complementary food for infants and young children have attracted much attention. China had issued the “National Food Safety Standard Cereal-Based Complementary Foods for Infant and Young Children” (GB 10769—2010)and “National Food Safety Standard Canned Complementary Foods for Infant and Young Children” (GB 10770—2010) in 2010, and also issued “National Food Safety Standard Complementary Food Supplements” (GB 22570—2014) in 2014, which had played important roles in guarantying the safety and nutrition of infant and children. Based on introduction of the main contents of the three standards, this paper had summarized the main problems during the implementation, and put forward the future direction of standards revision, in order to provide reference for research and development, production and supervision of these foods.

    • Review Rules for “Complementary Food for Infant and Children Production License” (2017) in China

      2017, 35(5):12-17. DOI: 10.3969/j.issn.2095-6002.2017.05.003

      Abstract (1145) HTML (629) PDF 4.58 M (1282) Comment (0) Favorites

      Abstract:Nowadays, the Chinese infant complementary food industry is entering a rapid development period, which has opportunities and challenges. Based on foreign brands, domestic enterprises have developed a series of infant auxiliary products according to Chinese infant market and the characteristics of infants. But our infant complementary food industries have some problems, such as not keeping the good processing conditions, disordered market, unqualified product indicators, and so on. Therefore, the China Food and Drug Administration (CFDA) has issued a series of regulatory policies to rectify the market, regulate the industry, and promote the sustainable and healthy development of the industry. Therefore, the “Complementary Food for Infant and Children Production License”(2017) was issued under these circumstances, which was also the first production license review rule after CFDA supervising the food filed. In combination with infant complementary food industries problems and risks in the process of production, this paper has analyzed the application scope of enterprise processing behaviors, acceptance and management of raw materials, equipments and technologies during production, research and development, and test of products.

    • >Special Studies
    • Effects of Free Phenol from Black Rice Bran on Combination of Iodine and Starch and Starch Digestion

      2017, 35(5):18-24. DOI: 10.3969/j.issn.2095-6002.2017.05.004

      Abstract (1027) HTML (616) PDF 4.82 M (1160) Comment (0) Favorites

      Abstract:In this study, the alkali method was used to extract starch from early indica and organic solvent was used to extract polyphenol from black rice bran. The polyphenol content was determined by using high performance liquid chromatography (HPLC). The free phenol of black rice bran was added to starch-iodine complex solution to study the effects of free phenol with starch-iodine compounds by scanning the changes of absorption spectra. Furthermore, α-amylase was added to the solution to study the effects of free phenol from black rice bran on the digestion of early indica starch. The results showed that free phenol from black rice bran inhibited the combination of starch and iodine. The inhibition of phenol to starch digestion increased with the increase of phenol concentration. The absorption peak moved to short wavelength with the increase of phenol concentration, which is called blue shift. The reason might be that the combination of phenol and starch changed the nature of the starch, which changed its absorption peak. The free phenol of black rice bran inhibited starch digestion through combination of phenol and starch hydrophobic groups.

    • Research Progress in Gel Properties and Application of Barley β-Glucan

      2017, 35(5):25-31. DOI: 10.3969/j.issn.2095-6002.2017.05.005

      Abstract (951) HTML (976) PDF 6.51 M (1249) Comment (0) Favorites

      Abstract:Barley is the fourth largest cereal crop in the world and rich in barley β-glucan, which has the function of lowering plasma cholesterol, controlling blood glucose, immune regulation and anti-oxidation. In the food system, barley β-glucan can act as a hydrophilic colloid. Previous studies have focused on the optimization of processing technology for adding barley β-glucan food, and its application as a functional food ingredient. The barley β-glucan can also affect the food processing process between the physical and chemical reactions, thereby affecting the food texture, nutrition and function. The distribution and purification of barley β-glucan in barley grains, the progress of analysis of the structure of barley β-glucan, and the structure-activity relationship between the microstructure of β-glucan and the structure of glucan gel were reviewed in this paper. It was found that the molecular weight of β-glucan and the ratio of the cellotriosyl and the cellotetraosyl were important factors affecting the gel formation process and the microstructure of the gel. The mechanism of barley β-glucan gel formation and its properties, as well as its effect on physical properties of food were also discussed. This paper provides reference to avoid negative impact of barley β-glucan on the products and exert its physiological function in food.

    • >Foundational Research
    • Effects of Guaiacol on Formation of Polycyclic Aromatic Hydrocarbons in Stewed Beef

      2017, 35(5):32-40. DOI: 10.3969/j.issn.2095-6002.2017.05.006

      Abstract (868) HTML (636) PDF 5.93 M (1155) Comment (0) Favorites

      Abstract:The aim of the present study was to investigate the effect of different concentrations (0.05%-1.00%) of guaiacol on the formation of polycyclic aromatic hydrocarbons (PAHs) in stewed beef. The results showed that guaiacol could notably inhibit/reduce the contents of benzo(a)pyrene (BaP), ∑PAH4, and ∑PAH12 (p<0.05). The contents of BaP, ∑PAH4, and ∑PAH12 in stewed beef were reduced from 2.11,9.74,5.76ng/g to 1.30,0.49,9.49ng/g respectively with 0.05% guaiacol. With the reduction of BaP and PAHs in beef, the concentrations of reducing sugar and creatinine were significantly increased. By Pearson correlation analysis, the concentration of reducing sugar and the content of BaP were significantly correlated (p<0.05) in the stewed beef, and the concentration of creatinine was remarkably associated the contents of BaP, CHR, and BbFA (p<0.01). Antioxidant analysis showed that guaiacol had good DPPH free radicals, hydroxyl radicals and ABST+ free radical scavenging ability. These results indicated that guaiacol could inhibit the formation of PAHs which might be correlated with the precursors of sugar and creatinine.

    • Physicochemical Study on Polysaccharides from Ziziphus jujube cv. Muzao

      2017, 35(5):41-45. DOI: 10.3969/j.issn.2095-6002.2017.05.007

      Abstract (865) HTML (692) PDF 3.30 M (1021) Comment (0) Favorites

      Abstract:Ziziphus jujuba cv. Muzao polysaccharides (ZMP) were obtained by ultrasonic assisted acid buffer extraction, alcohol precipitation, protein removal, and decolorization. In this study, the solubility and monosaccharide compositions of ZMP were investigated. The rheological properties and stability of polysaccharides were determined by using rheometer and differential scanning calorimeter. The results showed that ZMP were easily dissolved in hot water not cold water and they were hardly dissolved in organic reagent. The composition of ZMP was rhamnose, arabinose, mannose, glucose, and galactose. ZMP solution exhibited high thermal stability and pseudoplastic flow behavior.

    • Study on MOF-5 Adsorption Curcumin and Digestion in Gastrointestinal Tract

      2017, 35(5):46-52. DOI: 10.3969/j.issn.2095-6002.2017.05.008

      Abstract (1663) HTML (621) PDF 5.58 M (1285) Comment (0) Favorites

      Abstract:MOF-5 was prepared by a direct synthesis method. Effects of MOF-5 mass, curcumin concentration, adsorption temperature and and adsorption time were investigated by the single-factor experiment. Based on the results, the orthogonal test method was used to optimize the adsorption conditions. The optimal adsorption rate of the complex was simulated in vitro, and the bioavailability of the complex was studied. The best adsorption conditions were as follows:MOF-5 quality 0.4g, curcumin concentration 0.20mg/mL, adsorption temperature 30℃, and adsorption time 36min. Under the optimal conditions, the best adsorption rate was 94.57%. After the simulated gastrointestinal digestion, the average release rate of curcumin in gastric juice was 48.93%. After passing through the digestive tract, the average content of curcumin was 10.32%. Curcumin absorbed by MOF-5 was released in stomach and absorbed in intestine.

    • Analysis on Volatile Components of Two Kinds of Magnolia Flowers by Headspace Gas Chromatography-Mass Spectrometry

      2017, 35(5):53-60. DOI: 10.3969/j.issn.2095-6002.2017.05.009

      Abstract (1141) HTML (593) PDF 4.61 M (1134) Comment (0) Favorites

      Abstract:In this study, the volatile components of Michelia alba DC. and Magnolia liliiflora Desr. were analyzed by headspace sampling-gas chromatography-mass spectrometry (HS/GC-MS). With the help of automatic mass spectral deconvolution and identification system (AMDIS) and NIST11 mass spectrum database, 71 and 56 kinds of volatile components were identified, and 41 volatile components were shared by the two kinds of Magnolia with the total relative content of 99.25% and 96.45%. Besides, the numbers of special volatile compounds were 30 and 15. As more as 59 and 43 volatile components were terpenoids hold of 93.28% and 89.19%, which belonged to monoterpenes, sesquiterpenes and their oxo-derivatives. The 9 shared volatile components which contented more than 2% were β-myrcene (7.45%, 19.04%), β-pinene (18.07%, 16.50%), α-pinene (11.38%, 16.01%), eucalyptol (18.09%, 14.58%), o-cymene (5.08%, 6.55%), d-limonene (5.14%, 5.71%),γ-terpinene (6.83%, 3.19%), sabinene (14.06%, 2.57%), and α-terpinene (5.10%, 2.50%). From the point of total volatile components content, Michelia alba DC was close to eight times higher than Magnolia liliflora Desr..

    • >Applied Technology
    • Study on Parameters Optimization of Chopping Process for Silver Carp Surimi

      2017, 35(5):61-65, 71. DOI: 10.3969/j.issn.2095-6002.2017.05.010

      Abstract (960) HTML (641) PDF 7.55 M (1146) Comment (0) Favorites

      Abstract:A quadratic regression rotatable orthogonal design was used to study the effects of four chopping parameters including salt percentage, chopping speed, chopping time and vacuum, on the gel strength of silver carp frozen surimi. In addition the chopping parameters were optimized. The results showed that chopping speed (p<0.01), chopping time (p<0.01) and salt percentage (p<0.05) significantly affected the gel strength. Four chopping parameters showed an effect sequence as chopping time> chopping speed> salt percentage> vacuum. The optimized chopping conditions were determined to be salt percentage of 1.04%, chopping speed of 3000r·min-1, chopping time of 14.17min, and vacuum of 80kPa, respectively. The gel strength of the produced silver carp surimi gel under the optimum conditions was 3086g·mm in a confirmatory test, which was basically consistent with the anticipated result.

    • Effects of Wine Grape Pomace on Sensory Qualities and Physical Characteristics of Cookies

      2017, 35(5):66-71. DOI: 10.3969/j.issn.2095-6002.2017.05.011

      Abstract (1044) HTML (594) PDF 3.89 M (1168) Comment (0) Favorites

      Abstract:Wine grape pomace from wine making would greatly improve the nutritional value and health-giving benefits of cookies if it were added in the ingredients during cookie processing. Effects of additive amount of pomace powder on the sensory evaluation, physical characteristics, and antioxidant capacity of cookies were studied. The results showed that cookies became rough and fragile because of less viscosity with the ingredients comprised less 6.0% pomace powder. Meanwhile, when the addition of grape pomace contents exceeded 9.0%, it could increase the hardness and lose loose texture of cookies, and the cookies were harder during chewing. Moreover, with the increasing of the pomace content, antioxidant activity significantly increased, but color deepened. So, when 6%-8% grape pomace powder was added, cookies were luscious and sweet, crisp and tasty, color nicely and flavor distinctively. At this condition, sensory qualities and physical characteristics increased. This results offer the technical basis for industrialized production of this functional cookie.

    • Study on Preparation Technology of Polysaccharide from Pleurotus djamor

      2017, 35(5):72-77. DOI: 10.3969/j.issn.2095-6002.2017.05.012

      Abstract (970) HTML (608) PDF 4.34 M (1166) Comment (0) Favorites

      Abstract:In this study, the extraction of polysaccharides from Pleurotus djamor and its decolorization and deproteinization were investigated. The optimal extraction conditions were obtained by RSM. Macroporous anion exchange resin D315 was used to decolorize polysaccharides and moreover Sevage method was adopted to deproteinize it. The optimum extraction conditions were as followed:temperature 95℃, time 3.9h, and the solid-liquid ratio 1∶30.6 (g∶mL). Under these conditions, the yield was 13.44 %. Decoloration rate of D315 was 81.37% and polysaccharide retention rate was 82.21%. While the deproteinization rate was 61.39% and polysaccharide retention rate was 93.29%. Pleurotus djamor polysaccharide with a high yield and a low content of pigment and protein could be obtained by the established extraction process, decolorization and deproteinization together.

    • Effect of Foliage Spraying Ascorbic Acid Calcium on Dynamic Post-Harvest Growth and Post-Harvest Metabolic in Hydroponic Lettuce

      2017, 35(5):78-83. DOI: 10.3969/j.issn.2095-6002.2017.05.013

      Abstract (961) HTML (649) PDF 3.81 M (1106) Comment (0) Favorites

      Abstract:In this study, lettuces were treated with different concentrations ascorbic acid calcium (1,3, and 5mg/L). Effects of ascorbic acid calcium on the absorption of mineral matters, vitamin C contents, and nitrite contents were investigated. The results showed that ascorbic acid calcium significantly increased vitamin C content of lettuce leaves during the initial stage. With the extension of processing time, contents of soluble protein, chlorophyll, and nitrate steadily increased. Spraying ascorbic acid calcium increased leaf number, leaf area, and plant moisture content, and affected plant mineral elements absorption. With the increasing concentration of ascorbic acid calcium, the potassium and calcium contents of lettuce edible parts increased while the nitrogen and zinc contents gradually declined. After harvest, vitamin C and nitrite contents grew slowly with the ascorbic acid calcium treatment. Ascorbic acid calcium spray could increase the calcium and some microelements contents of lettuces to increase its nutritional quality and prolong the shelf life.

    • >Safety Supervision
    • Study on Degradation of Rice Pesticide Residues by an Amino Acid Organic Fertilizer

      2017, 35(5):84-90, 94. DOI: 10.3969/j.issn.2095-6002.2017.05.014

      Abstract (962) HTML (470) PDF 5.49 M (986) Comment (0) Favorites

      Abstract:The aim of this study was to explore an approach to effectively degrade rice pesticide residue and integrate technologies concerning safety rice production. Using local leading rice varieties as test materials, effects of degradation on rice pesticide residues through the use of amino acid organic fertilizer were researched. The organic fertilizer was sprayed on leaves in seedling establishment period and five days prior to heading stage, respectively, with concentration diluted from 9000mL·hm-2 to 4500mL·hm-2 by adding 450kg water each time. In terms of rice varieties, when the use dosage was above 5400mL·hm-2 by adding 450kg water each time, the pesticide residues could not be detected in Deyou 4727 and Chuanyou 6203,When the use dosage was above 9000mL·hm-2 by adding 450kg water each time, the pesticide residues could not be detected in Yixiangyou 2115 and Fyou 498. The application of the organic fertilizer can effectively promote the degradation of rice pesticide residues.

    • Reversed Phase High Performance Liquid Chromatography Method Was Developed for Determination of Benzopyrene in Vegetable Oil

      2017, 35(5):91-94. DOI: 10.3969/j.issn.2095-6002.2017.05.015

      Abstract (1022) HTML (574) PDF 2.93 M (1099) Comment (0) Favorites

      Abstract:A method for determination of benzopyrene (BaP) in vegetable oil by reversed phase high performance liquid chromatography (RP-HPLC) was established. Vegetable oil was dissolved in the mixed liquor of tetrahydrofuran and acetonitrile, then sample liquid was injected into HPLC for testing. BaP was separated by C18 colum, and quantified by fluorescence detector. The excitation wavelength was 384nm, and the emission wavelength was 406nm. Mobile phase was acetonitrile and 1‰ acetic water (88∶12), and the flow rate was 1.0mL/min. The retention time was applied for the qualitative analysis with BaP as the external standard. The method repeatability limit(r) 0.81 and reproducibility limit(R) 0.84 were more than twice the determination results of absolute difference value of 0.1. Meanwhile, the recovery rate was above 90%, and the linear range was from 0.5ng/mL to 100ng/mL. The method detection limit was 0.09μg/kg. This method was simple and low cost, which was suitable for the rapid determination of benzopyrene in vegetable oil.

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