• Volume 37,Issue 6,2019 Table of Contents
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    • >Special Edition
    • Structure-Activity Relationship of Functional Components in Black Sesame

      2019, 37(6):1-7. DOI: 10.3969/j.issn.2095-6002.2019.06.001

      Abstract (1029) HTML (1048) PDF 6.11 M (850) Comment (0) Favorites

      Abstract:Black sesame, as a kind of “medicine and food homologous” ingredient,has been regarded as a good health care product since ancient times, and its nutritional and health value is well known. Black sesame which is rich in proteins, minerals, unsaturated fatty acids, vitamins, lignin substances and melanin, has unique nutritional and healthy functions and medical prevention functions. Through the specific cases, this review briefly described the typical functional components of black sesame and their corresponding common mechanisms, and illustrated the structure activity relationship between the typical functional components and healthcare functions, such as the effect of melanin on hair growth, sesamin on anti-oxidation, lowering cholesterol, reducing blood sugar, blood fat reduction, anti-cancer, anti-tumor, microelements on anemia treatment, and dental care, respectively. Furthermore, this work demonstrated the research trend and hot spots of the structure-activity relationship of black sesame functional ingredients. It put forward the research trend of simplification and refinement of the functional ingredients of black sesame, and proposed to establish a health information database of black sesame functional ingredients, aiming to provide an important scientific basis for further development of new black sesame functional products.

    • Efficient Utilization and Technological Innovation of Plant-Based Protein Resources in China

      2019, 37(6):8-15. DOI: 10.3969/j.issn.2095-6002.2019.06.002

      Abstract (984) HTML (1973) PDF 5.20 M (754) Comment (0) Favorites

      Abstract:With the rapid development of “plant protein-based food” in recent years, the efficient utilization of plant protein resources has become the focus of global food industry. In this paper, the different causes of the rapid development of plant-based food in domestic and overseas are analyzed.In comparison with that in foreign countries, the substitutes of milk and meat based on plant protein had a long history in China. Various plant milks, especially soymilk, had developed rapidly and owned a stable market. There were also some plant milk brands with special Chinese characteristics. While the research of meat substitute was mostly focused on fiber textural protein/tissue protein which were used to develop minced meat and dishes, the industry scales of snack food such as vegetarian meat and hot strip were constantly increasing. However, in foreign countries, the mainly utilized plant proteins were isolated from oats and mixed beans. The ways of utilization focused on the substitution of western-style meat products, such as burgers, sausages and fried chicken. Based on the comparing present utilization of plant protein in domestic and overseas, it was put forward that the existing technologies in China should be fully use to improve the utilization level of traditional foods, to achieve the goals of convenience and deliciousness intake of plant protein and to realize the intelligence of manufacturing technology. Both the meat-like plant protein products and the varieties with the unique flavor of plant protein should be developed. It was necessary to creat plant-based meat products with high added value, high nutrition and high efficiency.

    • >Expert Forum
    • Research Progress on Main Functional Components of Artocarpus heterophyllus Lam.

      2019, 37(6):16-22. DOI: 10.3969/j.issn.2095-6002.2019.06.003

      Abstract (275) HTML (805) PDF 5.38 M (707) Comment (0) Favorites

      Abstract:Jackfruit (Artocarpus heterophyllus Lam.) is a tropical woody crop, which is also characteristic tropical fruit. Ripe jackfruit pulp looks fleshy, aromatic, and delicious. The pulp and seeds are the main components of jackfruit, accounting for more than 70% of the fruit weight. The pulp is rich in nutrients including carbohydrate, protein, fat, fiber, vitamins and minerals. The functional components such as polysaccharides, phenolic compounds, carotenoids and antioxidants exert beneficially physiological effects including anti-oxidative, anti-inflammatory, anti-cancer, lowering blood sugar and improve immunity, etc. The seeds are rich in nutrients such as starch, protein, fat, dietary fiber and other trace elements, which can be used as food thickeners or grain crops.There are also abundant functional components such as resistant starch, saponins, alkaloids, organic acids,amino acids, and other functional ingredients. And they play important role on anti spasmodic effect, stopping the parasympathetic impulse, enhancing immunity, regulating mood, and preventing aging.In this paper, the functional components of jackfruit pulp and seed as well as their research progress were systematically reviewed. Based on this, the research direction and application prospects of jackfruit were prospected, which provided a theoretical reference for the further comprehensive development and utilization of jackfruit. This paper could play a bigger role in making jackfruit to be used in functional food and medicine.

    • Research Progress of γ-Aminobutyric Acid in Jujube Fruit

      2019, 37(6):23-28. DOI: 10.3969/j.issn.2095-6002.2019.06.004

      Abstract (432) HTML (869) PDF 3.99 M (738) Comment (0) Favorites

      Abstract:Aminobutyric acid (GABA) is a ubiquitous non-proteinaceous amino acid, and widely distributed in species of microorganisms, animals and plants. It has many health-promoting benefits including lowering blood pressure, improving memory, inhibiting cancer cell proliferation, enhancing immunity, reducing sleeplessness, etc. In this paper, we mainly reviewed the research progress of jujube (Ziziphus jujuba Mill.) on sleep improvement, introduced the discovery of GABA in jujube fruit, and discussed its determination methods. Firstly, we speculated that jujube might contain GABA by analyzing literatures of jujube improving sleep. And then, our preliminary survey results proved that jujube contained GABA, and daily consumption of 61g dried fruit (about 3 jujube fruits) might get sufficient GABA to produce the effects of improving sleep. It suggested that GABA was likely to be an important functional component of jujube fruit. The advantages and disadvantages of present GABA determination methods were also analyzed, and we put forward that it was necessary to optimize HPLC method combined with OPA precolumn derivatization for GABA determination. Finally, the perspective on the research trend of GABA in jujube fruit was discussed, and this review might provide some critical information for research of GABA in jujube fruit.

    • >Special Studies
    • Effect of Heating Methods on Lipid Oxidation in Different Parts of Chicken Products

      2019, 37(6):29-36. DOI: 10.3969/j.issn.2095-6002.2019.06.005

      Abstract (180) HTML (958) PDF 5.46 M (601) Comment (0) Favorites

      Abstract:In order to investigate the changes and influencing factors of lipid oxidation situation during heating and cold storage. The meat from chest, leg, subcutaneous fat of yellow feather broilers were selected and the fat content and lipid composition were compared. The whole broiler was heated by microwave, roasting, boiling and steaming, respectively. The peroxide value (POV) and secondary metabolite malonaldehyde (MDA) were measured. The results showed that the content of neutral fat in subcutaneous fat was higher, which was significantly different with that in leg and chest, and was opposite to the distribution of phospholipids. The content of polyunsaturated fatty acids and essential fatty acids in leg was significantly higher than that in chest and subcutaneous fat. Processing and refrigeration significantly increased the content of MDA in all samples. With storage of 4 days, the POV of all samples were increased first and then decreased. The oxidation rate of chest, leg and subcutaneous fat was fastest after boiling, and MDA increasing was slowest in leg after roasting. There was a significant difference among the heating methods (P<0.01).

    • Volatile Compounds Analysis in Chicken Thigh Smoked with Different Materials by GC-IMS Fingerprint

      2019, 37(6):37-45. DOI: 10.3969/j.issn.2095-6002.2019.06.006

      Abstract (447) HTML (554) PDF 11.21 M (796) Comment (0) Favorites

      Abstract:In order to elucidate the influence of different smoking materials on the flavor characteristics of smoked meat products, gas chromatography-ion mobility spectroscopy (GC-IMS) was used to detect the flavor compounds of chicken thigh smoked with white sugar, black tea and applewood. The diversities between different products were explored according to the characteristic flavor fingerprints of volatile components and principal component analysis. The results in this paper showed that 46 volatile compounds were identified including some dimers of flavor compounds. These volatile compounds mainly consisted of alcohols, esters, ketones, aldehydes, furans, acid, phenol and heterocycle. Among them, pentanal, heptanal, furfuryl alcohol, nonanal, octanal, furfural, ethyl acetate were the main characteristic flavor compounds of white sugar smoked chicken thigh. Methylpropanal was the most important flavor compound of black tea smoked chicken thigh. Acetone, 3-methylbutanal, 2-methoxyphenol and 2-acetylfuran were determined as the key flavor compounds of apple wood smoked chicken thigh. The results of fingerprint information and principal component analysis showed that the characteristic flavor compounds of chicken thighs smoked with different materials were both different and related to each other. GC-IMS technology had effective application value in the construction of flavor fingerprint of different materials smoked meat products.

    • Isolation, Purification and Identification of Antimicrobial Peptides in Xuanwei Ham

      2019, 37(6):46-52. DOI: 10.3969/j.issn.2095-6002.2019.06.007

      Abstract (220) HTML (499) PDF 5.23 M (631) Comment (0) Favorites

      Abstract:In order to explore the antibacterial activity and compositions of bioactive peptides generated in dry-cured ham, Xuanwei ham, which was produced at Qujing area of Yunnan China, was selected as the material to extract the crude peptides by buffer solution method. The antibacterial activity was evaluated based on growth inhibition of Listeria monocytogenes and E. coli O157. Using the ion exchange chromatography and size exclusion chromatography, crude peptides from Xuanwei ham were extracted and purified to detect the antibacterial activity and the sequences of peptides with strong antibacterial activity were further identified with LC-MC technology. The results indicated that Xuanwei ham crude peptides significantly inhibited the growth of Listeria monocytogenes and E. coli O157. Depending on the purification by ion exchange chromatography, the crude peptides were separated to 7 fractions and the 7th fraction had better antibacterial activities with the inhibition rate of 98% and 56% on E. coli O157 and Listeria monocytogenes, respectively. The peptide sequences of the 7th fraction were identified as QYYNGEEHVRFDSDVGEYR, LRNLPNLEVLDLGTNFI and FASFEAQGALANIAVDK by Nano-LC-ESI-MS/MS. The three identified peptides were synthesized and also exerted stable antibacterial activity, and the inhibition effect on E. coli O157 was significantly higher than that of Listeria monocytogenes. The current results indicated that antibacterial peptides were existed in Xuanwei ham, which provided a theoretical basis for explaining the functional characteristics of the peptides in Xuanwei ham.

    • >Foundational Research
    • Anti-Proliferative Effect of 5-Heptadecylresorcinol on MDA-MB-231 Triple-Negative Breast Cancer Cells

      2019, 37(6):53-63. DOI: 10.3969/j.issn.2095-6002.2019.06.008

      Abstract (806) HTML (605) PDF 11.11 M (814) Comment (0) Favorites

      Abstract:The effect of 5-heptadecylresorcinol (AR-C17) on human breast cancer MDA-MB-231 cells and its underlying mechanisms were investigated. CCK-8 assay was used to detect the change of cell viability under different treatments. DCF-DA fluorescence probe assay was used to detect reactive oxygen species (ROS) changes. Flow cytometry was applied to measure the expression of intracellular tumor proliferation marker Ki-67, cell apoptosis changes, mitochondrial potential changes and autophagosome formation. Western blotting was used to detect the expression of related proteins including Bax, Bcl-2, LC3-Ⅱ. Compared with control group, AR-C17 treatment significantly decreased MDA-MB-231 cells viability and the expression of Ki-67, a marker of tumor proliferation. Furthermore, AR-C17 treatment could induce cells apoptosis by inducing intracellular ROS, reducing mitochondrial membrane potential, upregulating Bax/Bcl-2 ratio as well as increasing actived Caspase. Meanwhile, AR-C17 activated autophagy by increasing LC3-Ⅱ expression level and autophagosomes formation in cytoplasm. Inhibition of autophagy could further reduce cell viability and enhanced AR-C17-induced cell apoptosis. AR-C17 could inhibit proliferation of human triple-negative breast cancer MDA-MB-231 cells through increasing cell apoptosis and autophagy.

    • Analysis of Relationship Between Flavor and Quality of Fuyu Flavor Baijiu by Two Comprehensive Dimensional Gas Chromatography-Mass Spectrometry

      2019, 37(6):64-70, 93. DOI: 10.3969/j.issn.2095-6002.2019.06.009

      Abstract (524) HTML (547) PDF 7.20 M (686) Comment (0) Favorites

      Abstract:A method for the analysis of Baijiu volatile aroma composition via adopting the pretreatment method of liquid-liquid extraction combined with two-dimensional gas chromatography-quadrupole mass spectrometry technology. The column system of Rtx-WAX chromatographic column(30m×0.25mm×0.25μm, as one-dimensional chromatography column), and BPX-5(2.5m×0.1mm×0.1μm, as two-dimensional chromatographic column) was used for separation and the modulation period was 4.2s, and the condition of quadrupole mass spectrometer scanning range was 35~320u. The separation regularity of the volatile aroma compositions under two-dimensional chromatography of Fuyu flavor Baijiu was analyzed, and the compound regular distribution characters were found. Using this method, 308 kinds of volatile aroma compositions form Fuyu flavor base Baijiu were distinguished, mainly including 102 kinds of ester substances, 42 kinds of alcohols substances, 33 kinds of acids substances, 26 kinds of aldehyde substances, 19 kinds of ketone substances and 86 kinds of other substances. Meanwhile, this method was applied to analyze the Fuyu flavor Baijiu in market with different classifications. The analysis results were used as model and chromatography analysis was combined with principal component analysis to predict the sensory rating. The results showed that principal component analysis could be used to observe the classification trend of different Fuyu flavor Baijiu in market, and the analysis results were consistent with the sensory evaluation, so this method could provide the theoretical guidance for the sensory rating in Baijiu production process.

    • Effects of PDEs Gene Deletion in Saccharomyces cerevisiae on Antioxidant and Volatile Compounds in Blueberry Wine

      2019, 37(6):71-80. DOI: 10.3969/j.issn.2095-6002.2019.06.010

      Abstract (515) HTML (621) PDF 6.58 M (734) Comment (0) Favorites

      Abstract:The fermentation characteristics and quality of blueberry wine produced by wild type Saccharomyces cerevisiae and four mutant strains (PDE1/Δpde1、Δpde1/Δpde1、PDE2/Δpde2 and Δpde2/Δpde2) were investigated. Total sugar, alcohol content, total acid, pH value, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, hydroxyl radical scavenging capacity, 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging capacity, total phenolics, total flavonoids, and anthocyanins in blueberry wine were measured, respectively. Headspace solid-phase microextraction (HS-SPME) method combined with gas chromatography-mass spectrometry (GC-MS) was applied to compare the volatile compounds in blueberry wine, and the effect of PDE1 and PDE2 genes on fermentation characteristics of Saccharomyces cerevisiae was explored. The results showed that, Δpde1/Δpde1 strain could effectively improve the rate of blueberry wine fermentation, with the highest content of active substances and antioxidant capacity. The deletion of PDE1 and PDE2 genes reduced the antioxidant capacity of Saccharomyces cerevisiae fermented blueberry wine. The antioxidant capacity of blueberry wine produced by Saccharomyces cerevisiae with PDE2 gene mutant was weaker than that of PDE1 gene mutant, whereas the wine produced by the Δpde1/Δpde1 strain contained more aromatic substances.

    • Analysis of Main Chemical Ingredients in Six Species of Dendrobium in Sect. Dendrobium

      2019, 37(6):81-87. DOI: 10.3969/j.issn.2095-6002.2019.06.011

      Abstract (862) HTML (1110) PDF 4.96 M (671) Comment (0) Favorites

      Abstract:The contents of polysaccharides, alcohol-soluble constituents, Dendrobium alkaloids and amino acids in six species of Dendrobium in sect. Dendrobium were compared, which provided scientific basis for the identification, classification and medicinal application of Dendrobium germplasm resources. Six species of Dendrobium in sect. Dendrobium were collected and the contents of polysaccharide, alcohol-soluble constituents, Dendrobium alkaloids and 17 amino acids were measured by sulfuric acid-phenol method, hot dipping method, gas chromatography and acid hydrolysis method, respectively. The contents of polysaccharides, alcohol-soluble constituents, Dendrobium alkaloids and amino acids in stem of six species of Dendrobium were significantly different. The content of polysaccharide ranged from 6.92% to 26.90%, among which the content of polysaccharides in Dendrobium fimbriatum was the highest. The content of alcohol soluble composition was 3.82%~13.01%, and the highest content was found in Dendrobium aurantiacum. Meanwhile, all Dendrobium were higher than the content in Chinese Pharmacopoeia except Dendrobium fimbriatum. Only Dendrobium aurantiacum contained dendrobine, and the content was 0.019% which was lower than that in the Chinese Pharmacopeia. All Dendrobium contained plentiful amino acid, the contents of total amino acids were in the range of 3.18%~8.09%. Amino acid principal component analysis showed that the first five main components contained 17 amino acids, which could be used as descriptive indicators of functional amino acids, serine, tyrosine and phenylalanine were the characteristic amino acids of Dendrobium in sect. Dendrobium. The correlation analysis of chemical compositions showed that the content of polysaccharide was negatively correlated with the alcohol soluble components and the total amino acids. There was a positive correlation between alcohol soluble components and amino acids. There were evident differences among the main chemical content of six species of Dendrobium in sect. Dendrobium, suggesting that the pharmacological action of six species of Dendrobium was different and the production application should be carried out according to their compositions and contents.

    • Composition Analysis of Phenolic Compounds with Different Polarities in Walnut Green Husk

      2019, 37(6):88-93. DOI: 10.3969/j.issn.2095-6002.2019.06.012

      Abstract (197) HTML (536) PDF 4.80 M (631) Comment (0) Favorites

      Abstract:As a by-product of walnut processing, walnut green husk contains different polar phenolic substances with different compositions. In order to grading utilization of walnut green husk resources, orthogonal test was used to optimize the extraction process of phenols and prepare phenols crude extracts from walnut green husk. On this basis, water, petroleum ether, dichloromethane and ethyl acetate were used to extract phenolic compounds with different polarities, and the ethyl acetate layer and water layer were collected separately. HPLC was used to analyze the composition of the crude extract and high resolution mass spectrometry was used to analyze the composition of the ethyl acetate layer and water layer. The results showed that the ethyl acetate layer sample contained protocatechuic aldehyde, protocatechuic acid, syringic acid, ellagic acid, catechin or epicatechin, skin resin alcohol, quercetin derivative and triacyl glucose. While the water layer samples contained picorealol, gallic acid gluconate, and short-leaved hematoxylin carboxylic acid. In general, phenolic compounds with different polarities in walnut green husk have different compositions, and could be used in grades according to its composition characteristics and widely used in various fields of food or additives.

    • Analysis of Nutrient Content in Milk Powder for Middle-Aged and Elderly People in China

      2019, 37(6):94-99. DOI: 10.3969/j.issn.2095-6002.2019.06.013

      Abstract (254) HTML (989) PDF 4.13 M (619) Comment (0) Favorites

      Abstract:To analyze the distribution of energy and nutrient content and the proportion of nutritional fortification of 87 different brands of milk powder products for middle-aged and elderly people, the amount of nutrients provided by each sample per day was calculated in according to the edible method, and compared with Chinese dietary reference intakes (DRIs) and the recommended nutrient intake (RNI) of the middle-aged and elderly population. The study found that the content range of energy and most nutrients (protein, carbohydrate, vitamin A, vitamin D, vitamin C, vitamin B2, vitamin B6,folic acid, zinc, magnesium, phosphorus) in different brands of products were relatively similar, and the ratio of the maximum value to the minimum value of the content in the products was less than 10. While the content range of fat, sodium, calcium, vitamin E and iron fluctuated greatly, the ratios of maximum value to minimum value were 21.78,7.56,8.26,3.14 and 32.56, respectively. In the aspect of nutritional fortification, the proportion of vitamin A, vitamin D, vitamin E, vitamin C, calcium, iron and zinc was higher than 75%, while the ratios of folic acid, magnesium and taurine were relatively low, only reached 20.69%, 12.64% and 9.20%, respectively. The proportion of copper and manganese was less than 10%. At present, except for the calcium in a small part of products reached the RNI value, the other nutrient contents could not meet the nutritional needs of the elderly people, it was suggested to establish relevant standards to further standardize and guarantee the nutritional safety of middle-aged and elderly foods.

    • >Applied Technology
    • Optimization on Preparation of High Fischer Ratio Oligopeptides by Two-Step Enzymolysis from Corn Yellow Powder

      2019, 37(6):100-107. DOI: 10.3969/j.issn.2095-6002.2019.06.014

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      Abstract:The effects of two-step enzymolysis of corn yellow powder on the preparation of high fischer ratio (F value) oligopeptides were studied. The results showed that the protease type, enzyme addition amount, solid-liquid ratio, pH, enzymatic temperature and reaction time had certain influences on the protein conversion rate and F value of active peptides. The primary enzymolysis conditions obtained by the single factor and orthogonal test optimization were as follows:alkaline protease amount 12.5kU/g (based on corn yellow powder mass), pH 9.0, solid-liquid ratio 1∶35g/mL, enzymatic temperature 50℃, and reaction time 3.0h. The protein conversion rate reached 85.61%. Using first-step enzymatic solution as raw material, the conditions of secondary enzymolysis optimized by the single factor and orthogonal test were obtained as follows:complex flavor protease amount 2.7kU/mL (based on volume of the first-step enzymatic solution), pH 7.0, enzymatic temperature 45℃, and reaction time 2.5h. After two-step enzymolysis of corn yellow powder, the F value of the samples adsorbed by activated carbon reached 28.30, and the oligopeptide yield was 35%. The molecular weight of oligopeptides were between 493.46-912.84Da and high fischer ratio oligopeptides made up more than 85%. It provides theoretical and technical guidance for the comprehensive utilization of corn yellow powder resources.

    • Optimization of Synergistic Enzymatic Hydrolysis of Polysaccharide Extraction from Dandelion Root and Study on Its Antioxidant Activity

      2019, 37(6):108-115. DOI: 10.3969/j.issn.2095-6002.2019.06.015

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      Abstract:Taking the baking powder of dandelion root as raw material, the effects of the amout of addition, enzymatic hydrolysis time, and enzymatic hydrolysis temperature of the single or synergistic enzymatic hydrolysis technology on polysaccharides yields and the effects on the free radical scavenging rate of DPPH were studied, and response surface methodology was used to optimize the effects of processing parameters. The results showed that the optimum conditions for extracting polysaccharides from 1g dandelion roots by single enzymatic method were as follows:ratio of water to raw material (g∶mL) was 1∶30, temperature of cellulase enzymatic hydrolysis was 50℃, and the amount of addition was 1.0mL, temperature of papain enzymatic hydrolysis was 60℃, and the amount of addition was 2.0mL. The results also showed that the synergistic enzymatic hydrolysis was superior to the single enzyme method in the extraction of polysaccharide. The affecting factors of enzymatic hydrolysis technology order, from primary to secondary, were time, temperature and the amount of addition. The optimal extraction conditions of polysaccharides were determined as follows:ratio of water to raw material (g∶mL) was 1∶30, addition of papain enzyme (200U/mL) was 1.98mL and cellulase enzyme (200U/mL) was 0.99mL, extraction temperature was 55℃, extraction time was 1.9h. Under these conditions, the experimental yield of polysaccharides was 32.97%±0.13%, the free radical scavenging rate of DPPH was 92.31%±0.25%. So the yield of polysaccharides from dandelion root and free radical scavenging rate were improved by baking and enzymatic hydrolysis.

    • Mixed Gel of Sunflower Head Pectin/CMC and Its Application in Apple Jam

      2019, 37(6):116-123. DOI: 10.3969/j.issn.2095-6002.2019.06.016

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      Abstract:The mixed gel of sunflower head pectin and CMC was studied to improve the gel properties of sunflower head pectin. Based on the gel properties of sunflower head pectin,the optimum ratio of sunflowerhead pectin and CMC was determined. The sensory quality and the gel strength of apple jam were evaluated, and the optimum formula of sunflower head pectin and CMC was determined as the mixed gel supplemented into the apple jam.When the mass ratio of sunflower and CMC was 10∶1 to 10∶4,the gel strength of the mixed gel was improved by CMC. The optimum formula of mixed gel applied in apple jam was 0.1% CMC (mass fraction) and 1.0% sunflower head pectin (mass fraction),the sensory quality was best and the gel strength of the apple jam reached the maximum value of (40.55±0.68)g/cm2. So the mixed gel of certain ratio of sunflower head pectin and CMC has synergistic effects on theoretical and practical application.

    • Determination and Analysis on Total Arsenic and Inorganic Arsenic in Rice of Jiangxi Province

      2019, 37(6):124-128, 138. DOI: 10.3969/j.issn.2095-6002.2019.06.017

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      Abstract:The contents of total arsenic and inorganic arsenic in 100 rice samples which were collected from 10 cities of Jiangxi were determined by inductively coupled plasma mass spectrometry (ICP-MS) and high performance liquid chromatography-inductively coupled plasma mass spectrometry (HPLC-ICP-MS), respectively. The results showed that the method had good linear relationships with a correlation coefficient of more than 0.9993, and the determination of total arsenic and inorganic arsenic contents in reference material for rice flour also showed a better result. The total arsenic contents of 100 rice samples varied from 0.045 to 0.382mg/kg, with an average of 0.170mg/kg; the inorganic arsenic content varied from 0.000 to 0.180mg/kg, with an average of 0.067mg/kg. The results of SPSS analysis of variance showed that, there are significant differences in the contents of total arsenic and inorganic arsenic among various cities of Jiangxi. The results displayed that the content of As3+ in rice is relatively high, accounting for about 90% of inorganic arsenic content. Results of USEPA health risk assessment showed that the exposure of inorganic arsenic content in rice in Jiangxi province has no risk to human health.

    • >Safety Supervision
    • Comprehensive Risk Assessment of Hazards in Grain Supply Chain Based on Multi-Dimensional Data

      2019, 37(6):129-138. DOI: 10.3969/j.issn.2095-6002.2019.06.018

      Abstract (282) HTML (434) PDF 6.83 M (692) Comment (0) Favorites

      Abstract:In order to scientifically and reasonably evaluate the comprehensive risks of heavy metals, mycotoxins, pesticide residues and microorganisms in all aspects of the grain supply chain, based on the analysis of sampling data and other multi-dimensional data of processed grain products from 26 provinces,a large number of multi-dimensional data were transformed into quantitative risk indicators, taken into account the quantitative indicators and qualitative indicators. And multi-dimensional risk indicator system was constructed from three complementary perspectives:statistical characteristics, sampling characteristics and research characteristics. Then the association rules were applied to dig the internal relations among the indicators, realize the weight allocation of each index, construct a comprehensive risk assessment method, and realize the multi-dimensional data-driven grain supply chain hazard risk assessment and prioritization. It might provide a scientific basis for the regulatory authorities to develop targeted sampling strategies, establish priority regulatory areas and allocate risk management resources.

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