• Volume 40,Issue 1,2022 Table of Contents
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    • >Special Edition
    • Research Advance of Instant Controlled Pressure Drop Combined Drying Technology and Dynamic Optimization Strategy

      2022, 40(1):1-10. DOI: 10.12301/spxb202100636

      Abstract (981) HTML (1037) PDF 7.42 M (1167) Comment (0) Favorites

      Abstract:Instant controlled pressure drop combined drying technology, a creativity, environment-friendly, energy saving and high-quality drying method, has developed rapidly in recent years. Its dried products perform the characteristics of green and natural, good quality and rich nutrition, edible convenience, and broad application prospects. Firstly, the development research progress of instant controlled pressure drop technology at home and abroad were reviewed, and the differences of their equipment conditions and technical characteristics were compared and analyzed. The research progress of each part of the combined drying technology including pre-drying, pretreatment and instant controlled pressure drop were reviewed. The research status of the influence of key technical parameters of instant controlled pressure drop technology on product quality as well as the responding optimization strategy were emphasized. Besides, this paper described the current mainstream optimization strategy and its application in instant controlled pressure drop combined drying. A new process optimization strategy, namely dynamic optimization based on theoretical modelling was introduced. With the existed research results on water migration and quality changes during instant controlled pressure drop combined drying technology, the application prospect of dynamic optimization on combined drying process was analyzed. Furthermore, based on the characteristics and research progress of dynamic optimization, it was proposed that the dynamic optimization could be the guidance for instant controlled pressure drop combined drying process as well as the development of corresponding technology and equipment.

    • >Expert Forum
    • Research Progress on Aroma of Aquatic Products

      2022, 40(1):11-21. DOI: 10.12301/spxb202100404

      Abstract (966) HTML (799) PDF 8.35 M (1123) Comment (0) Favorites

      Abstract:Aroma is an important evaluation index of freshness and flavor of aquatic products, which has an essential influence on product quality rating and consumer orientation. The studies showed that the types and contents of volatile compounds were the main reasons for the difference in aroma of aquatic products, and different aquatic products, freshness and processing methods all affected the final aroma. Aroma composition of aquatic product is complex, and accurate analysis of volatile flavor substances is the key to research its characteristic aroma. The sensory evaluation and instrumental analysis techniques for aroma analysis of aquatic products were reviewed and the characteristic aroma substances of different aquatic products were summarized. The characteristics of more than 300 kinds of volatile components (including aldehydes, ketones, alcohols, acids, and sulfur-containing compounds, etc.) found in aquatic products were discussed. The molecular sensory science was employed to analyze key aroma of fresh aquatic products and processed aquatic products such as thermal treatment and fermentation processing, and the results showed that the aldehydes, ketones and alcohol, etc gives fresh aquatic products unique fragrance. However, the key aroma substances were significant differences in aquatic products with different processing methods. In order to systematically study the chemical essence and flavor formation mechanism of inherent aroma aquatic products, the metabolic pathways of key aroma substances in aquatic products should be revealed in molecular level. Finally, the interaction between aquatic product matrix and aroma substances and the elimination mechanism of fishy smell and peculiar smell were discussed. It was suggested that the combination of modern instrument analysis method and molecular sensory science, and the in-depth discussion of the formation pathway and aroma release mechanism of aquatic products would be the keypoint of aroma research of aquatic products in the future.

    • Research Progress on Taste of Aquatic Products

      2022, 40(1):22-29. DOI: 10.12301/spxb202200047

      Abstract (777) HTML (755) PDF 7.42 M (1086) Comment (0) Favorites

      Abstract:Aquatic products are an important source of high quality protein, and their taste mainly characterized by umami and sweet taste, which are favored by consumers. In the past decade, the study on taste of aquatic products has increased continuously, and the research direction has become more focused, extending from the processing to the circulation link. In this paper, the research hotspots on the aquatic products taste were reviewed. The main taste components in aquatic products with diversified taste characteristics were summarized, which included nitrogen-containing organic compounds, non-nitrogen-containing organic compounds and inorganic ions. The key taste-active components of aquatic products generally consist of 10 compounds, including Glu, Gly, Ala, Arg, IMP, AMP, Na+, K+, Cl- and PO3-4, but the proven aquatic product types are less. It accounts for 11% of the total aquatic products in the Food and Agriculture Organization of the United Nations. Compared with the environmentally unfriendly and inefficient traditional taste analysis methods of aquatic products, the analysis technologies based on the concept of omics (metabolomics and proteomics) are beneficial to analyze the formation and distribution of the taste components in aquatic products. Evaluation technology based on artificial intelligent can provide good solutions for evaluation and accurate prediction of aquatic product taste. Sensoryomics technology of aquatic product taste based on the combination of multi-technology can further promote the effect of the sensoryomics strategy research of aquatic product taste. In conclusion, this paper would provide a support for the objective and accurate analysis of the interaction mechanism among the aquatic product taste components, and provide a reference for the high-value and large-scale development of aquatic products and promote the development of various aquatic product industries.

    • >Special Studies
    • Flavor Difference Analysis of Thermal Processing Meat Flavoring Prepared with Different Varieties of Mushroom Materials

      2022, 40(1):30-43. DOI: 10.12301/spxb202100940

      Abstract (2280) HTML (826) PDF 11.85 M (1219) Comment (0) Favorites

      Abstract:To investigate the effects of different varieties of mushroom on the flavor of mushroom-derived meaty Maillard reaction products (MRPs), four MRPs were prepared using Lentinus edodes, Pleurotus eryngii, Pleurotus ostreatus and Agaricus bisporus as raw materials. The free amino acids in four kinds of mushroom hydrolysates were analyzed by high performance liquid chromatography. Descriptive sensory analysis, gas chromatography-ion mobility spectroscopy (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) were exployed to analyze the volatile components in four MRPs. The results showed that the amino acid content of different mushroom hydrolystes had significant variations. Sensory analysis data indicated that significant differences existed between MRPs, among which MRP prepared with Lentinus edodes hydrolysate showed strong meaty aroma. From the four MRP samples, GC-IMS detected 59 kinds of volatile components and GC-MS detected 68 kinds of volatile components. Volatile analysis indicated that significant differences were existed between MRPs. Principal component analysis could preliminary distinguish different MRP samples. In the orthogonal partial least squares discriminant analysis, samples were well separated according to their volatile characteristics. In addition, 10 kinds of volatile components mainly including aldehydes, alcohols, acids and sulfur-containing compounds were each screened by GC-IMS and GC-MS based on variable importance in projection score over 1, which were closely related to the composition of precursors in different mushroom varieties. This study aims to provide a basis for product improvement of mushroom-derived meaty flavorings.

    • Effect of Different Colloids on 3D Printing Properties of Potato Starch-Based Materials

      2022, 40(1):44-52. DOI: 10.12301/spxb202100851

      Abstract (585) HTML (929) PDF 8.18 M (888) Comment (0) Favorites

      Abstract:In order to investigate the effect of different food colloids on the 3D printing characteristics of potato starch gels, the structure and printing characteristics of three kinds of potato starch gels were systematically studied. Potato starch and glycosylation product of soybean separation protein were used as basic materials, and gelatin, gellan gum and available natural rubber were added as structure-improving agents. Scanning electron microscopy (SEM) observation, infrared spectrum analysis, rheometer detection methods were employed to systemically analyze the effect of different colloids on the rheological properties, stability, and texture characteristics of potato starch gel. The research results showed that compared with potato starch gel, the hardness of potato-gelatin composite gel, potato-gellan gum composite gel and potato-available natural rubber composite gel increased by 390%, 233%, and 469%, respectively. Colloids could effectively improve the mechanical strength of potato starch gel. Among the three kinds of colloid, the energy storage modulus and energy dissipation modulus of the potato-gelatin composite gel decreased most obviously. After the addition of colloid, the diameter and height of 3D printed samples were close to that of storage, indicating that the addition of colloid significantly improved the printing stability of samples. By comparing the effects of three kinds of colloid on the printing characteristics of potato starch, the gellan gum was found to have a significant effect on the printing characteristics of potato starch, which could be stored for a long time at room temperature and maintain a stable shape. This study aims to improve the stability and accuracy of 3D printing of potato starch-based materials and lay a theoretical foundation for the accurate design and regulation of digital food nutrition.

    • Effects of α and α′ Subunit of β-conglycinin on Microstructure and Functional Properties of Soy Protein Isolate Films

      2022, 40(1):53-64. DOI: 10.12301/spxb202100764

      Abstract (1215) HTML (665) PDF 13.88 M (1043) Comment (0) Favorites

      Abstract:In order to study the effect of different subunit compositions of β-conglycinin on the microstructure and functional properties of soy protein isolate film, Dong Nong 47 (Wild control), α-lack, α′-lack and (α+α′)-lack soybeans were selected as raw materials to extract soy protein isolate, and the subunit composition of four soy protein isolates was analyzed by sodium dodecyl sulfonate polyacrylamide gel electrophoresis. The soy protein isolate film composed of different subunits was prepared by the casting method, and the mechanism of its rheological properties, microstructure, mechanical strength, water resistance, barrier properties, thermal stability, and optical properties were studied. The results showed that the composition of different subunits had an effect on the microstructure and functional properties of the soybean protein isolate film. Compared with the deletion of α subunit and the deletion of α and α′ double subunits, the absence of α′ subunit had the most obvious impact on membrane structure and characteristics. The results of fourier transform infrared spectroscopy analysis showed that compared with Wild films, the deletion of α′ subunit enhanced the interaction of protein intermolecular hydrogen bonds. The contents of β sheets in the α′-lack film decreased to 27.84%, and the content of α helices and random coils increased to 16.83% and 13.84%, respectively. Scanning electron microscope results showed that the textures of α-lack and (α+α′)-lack films were more scattered and loose, while the α′-lack films had no obvious bubbles and had a flat and dense network structure. The results of rheological properties showed that the deletion of α subunit would reduce the film-forming strength, while the deletion of α′ subunit would significantly increase the G′ value of the membrane fluid and the potential film-forming ability of α′-lack. In comparison with the other three films, α′-lack film had the maximum tensile strength (2.31MPa), the minimum water content (9.54%) and the water solubility (30.81%), and the lowest water vapor transmission coefficient [21.89g·mm/(d·m2·kPa)], and showed excellent thermal stability and visible light-blocking properties. The results of the study found that the deletion of α′ subunit could significantly improve the microstructure and functional properties of soy protein isolate films, providing theoretical and technical support for the development of soybean protein products with high film-forming property.

    • >Foundational Research
    • Effect of Pre-Aggregation with Different Salt Ions on Gel Properties of Soy Protein Isolate Based on Two-Step Gelation Method

      2022, 40(1):65-75. DOI: 10.12301/spxb202100933

      Abstract (546) HTML (852) PDF 11.63 M (1170) Comment (0) Favorites

      Abstract:In order to improve the gel quality of soy protein isolate (SPI), a new two-step gel-preparation process was applied in this study. First, SPI dispersions were pre-aggregated by using three sulfates (CaSO4, MgSO4, and ZnSO4) at different concentrations (0~15mmol/L) and then gelled by adding CaSO4 up to a total salt concentration of 35mmol/L. The pre-aggregation effects of different salt ions on the structure and gelation of SPI were investigated. The results showed that the interaction between salt ions and protein molecules was a spontaneous endothermic reaction driven by entropy change, and the heat change caused by titration of ZnSO4 was more intense than that of CaSO4 and MgSO4. The addition of salt ions caused the increase in the content of α-helix, but decrease of β-sheet structure and fluorescence intensity. At the same addition level, the particle size and apparent viscosity of SPI aggregates induced by ZnSO4 were significantly larger than those induced by the other two salt ions (P<0.05), indicating that Zn2+ had stronger aggregation ability. The rheological results showed that compared with SPI gel without pre-aggregation, the elastic modulus of the SPI gel prepared by pre-aggregation with 10.0mmol/L CaSO4, 10.0mmol/L MgSO4 and 5.0mmol/L ZnSO4 were increased by 49.5%, 30.0% and 59.9%, respectively. However, excessive aggregation of protein molecules led to the decrease in gel strength. Therefore, proper pre-aggregation of proteins with different salt ions could effectively improve the gel properties. These results might provide a green and simple method for the texture improvement of SPI gel products.

    • Screening and Evaluating of Saccharopolyspora with Biogenic Amines Degrading Ability in Huangjiu

      2022, 40(1):76-84. DOI: 10.12301/spxb202100025

      Abstract (900) HTML (741) PDF 7.92 M (890) Comment (0) Favorites

      Abstract:In order to obtain the strains with activity of reducing the content of biogenic amine in Huangjiu, Saccharopolyspora strains in the fermentation process of Huangjiu was isolated and identified, and its biogenic amine degradation ability was explored. In this study, 37 Saccharopolyspora strains were isolated and identified from wheat Qu and fermented mash of Huangjiu. Using biogenic amine production and biogenic amine degrading ability as evaluation indexes, two Saccharopolyspora strains (F1902 and F2014) with low biogenic amine production and strong biogenic amine degrading ability were obtained. According to the identification of molecular biology, physiological and biochemical indicators, the two strains were identified as Saccharopolyspora hirsuta and Saccharopolyspora rosea, respectively. The two strains were fermented in the medium containing biogenic amines for 5 days at 37℃. The total biogenic amines degradation rates of the two strains were 76.41%±0.82% and 74.62%±0.84%, respectively. The ability of the two strains to degrade biogenic amines under different environmental conditions was further studied, the results showed that temperature, pH value and ethanol concentration all affected the growth of Saccharopolyspora and the ability of reducing biogenic amines. The optimum temperature and pH value for S. hirsuta F1902 and S. rosea F2014 to degrade biogenic amines was 30℃, and 7, respectively. And a certain biogenic amine degradation ability was still exerted in the presence of volume fraction 7% ethanol. The research might provide a theoretical basis for the control of biogenic amine content during the brewing process of Huangjiu by Saccharopolyspora and the development and utilization of Huangjiu as biological resources.

    • Study on Growth Characteristics and Antimicrobial Activities of Bacillus velezensis

      2022, 40(1):85-92. DOI: 10.12301/spxb202100281

      Abstract (716) HTML (938) PDF 7.23 M (1113) Comment (0) Favorites

      Abstract:A strain named Bacillus velezensis SW5 with multiple enzyme activities of proteinase and carbohydrase, was isolated from the spontaneous fermented marine fish sauce. To investigate the antimicrobial properties of Bacillus velezensis SW5, the growth characteristics and physiological-biochemical characteristics of strain SW5 were investigated. The antimicrobial ability of supernatant against various common pathogenic bacteria in food was verified, and its antimicrobial components were further determined by liquid chromatography-mass spectrometry method. The results showed that 35℃ and pH 5 were the optimum conditions for the growth of strain SW5. The strain SW5 was sensitive to β-lactam antibiotics, including imipenem and ceftriaxone. The antibacterial activity of supernatant of strain SW5 culture was well observed, and it became stronger after being concentrated. And the results of TOF-MS detection indicated that antibacterial substance of supernatant contained surfactin, corchoroside A, aminoglycosides antibiotics gentamicin and isepamicin, streptomycin antibiotics dalfopristin as well. The results aimed to provide a certain theoretical basis for the further application of strain SW5.

    • Antioxidant Properties of Powders of Cordyceps militaris Fungus, Sporophore and Mycelium and Their Effects on Body Surface Electrical Potential Difference Along Acupuncture Meridians

      2022, 40(1):93-99, 123. DOI: 10.12301/spxb202100175

      Abstract (674) HTML (818) PDF 6.59 M (841) Comment (0) Favorites

      Abstract:This study investigated the antioxidant properties and their effects on electrical potential difference (EPD) of body surface along acupuncture meridian of Cordyceps militaris fungus powder, sporophore powder and mycelium powder. The DPPH radical scavenging capacity and oxygen radical scavenging capacity (ORAC) of three kinds of Cordyceps militaris powders were determined. And forty healthy volunteers were divided into four groups equally according to the random number table. The control group drank 100mL distilled water, and the Cordyceps militaris fungus powder group, sporophore powder group and mycelium powder group drank 100mL of distilled water with 10g corresponding powder. Data of the EPD between two acupoints in one acupuncture meridian were collected and recorded. The He acupoint was used as the positive pole, and the Yuan acupoint as the negative pole. The DPPH radical scavenging capacities of Cordyceps militaris fungus powder, sporophore powder and mycelium powder were(25.97±1.39)μmol/g, (14.34±1.68)μmol/g and (19.56±0.80)μmol/g. The ORAC values of Cordyceps militaris fungus powder, sporophore powder and mycelium powder were (16.85±1.13)μmol/g, (6.21±0.76)μmol/g and (10.39±0.88)μmol/g. Cordyceps militaris fungus powder decreased the EPDs of lung, stomach, spleen, kidney, pericardium, gallbladder and liver meridians, and increased the EPD of small intestine meridian. Cordyceps militaris sporophore powder decreased the EPDs of spleen and kindey meridians, and increased the EPD of small intestine meridian. Cordyceps militaris mycelium powder decreased the EPDs of kindey and large intestine meridians, and increased the EPDs of stomach, pericardium and gallbladder meridians. The antioxidant properties from the high to low were Cordyceps militaris fungus powder, mycelium powder and sporophore powder. These three kinds of Cordyceps militaris powders could specifically influence EPDs of acupuncture meridians. The results hope to provide some references for evaluating the efficacy of different parts of Cordyceps militaris.

    • Evaluation of Umami Intensity of Edible Fungi and Optimization of Umami Amino Acid and Nucleotide Extraction

      2022, 40(1):100-108. DOI: 10.12301/spxb202100376

      Abstract (476) HTML (1073) PDF 10.80 M (983) Comment (0) Favorites

      Abstract:The umami amino acid and nucleotide contents extracted from 9 kinds of edible fungi were detected by high performance liquid chromatography and the equivalent umami concentration (EUC) value was calculated. Combined with sensory analysis and electronic tongue technology, the umami intensity of 9 kinds of edible fungi was evaluated. The results showed that the sensory score and the umami taste score of the electronic tongue of velvet antler mushroom were the highest among the 9 kinds of edible fungi and the EUC value was 160.56g/100g. Therefore, the velvet antler mushroom was selected as the raw material for the enzymatic extraction process study, and EUC value was used as the investigation index. Combination enzymes of cellulase and flavour protease were selected, and the extraction process of umami amino acids and nucleotides from velvet antler mushroom was optimized by single factor test and response surface method. The optimized enzymolysis conditions were solid-liquid ratio (g/mL) 1∶44.78, cellulase addition 1607.52U/g, flavor protease addition 3044U/g, enzymolysis time 6.14h, pH value 6.50. Three parallel experiments were carried out under optimal condition to obtain the actual EUC value. The actual EUC value was 406.74g/100g, and the relative error with the predicted value was 6.12%.

    • Analysis on Nutritional and Edible Quality in Different Parts of Alxa Bactrian Camel Meat

      2022, 40(1):109-123. DOI: 10.12301/spxb202100387

      Abstract (644) HTML (780) PDF 14.42 M (1065) Comment (0) Favorites

      Abstract:Camel meat, as a high-protein, low-fat, low-cholesterol meat product with certain medicinal value, has always been an important object of meat nutrition research.In order to explore the quality characteristics of Alxa bactrian camel meat, the upper brain, tenderloin, outer ridge, eye meat, camellin, chili strips, breast meat, rump, milong, large cucumber strips, small cucumber strips, belly meat and tendon meat of the carcass of Alxa bactrian camel were measured. The results showed that the meat quality characteristics of different parts of the bactrian camel were quite different, mainly in the content and distribution of fatty acids and amino acids, cooked meat rate, water retention, color, hardness, tenderness, etc.Among them the outer ridge had the most abundant types of fatty acids, while the belly meat had the highest amino acid content.Compared with mutton, horse and yak meat, the essential amino acids and total amino acids in bactrian camel meat were closer to the FAO/WHO recommended standards, and the ratio of polyunsaturated fatty acids to saturated fatty acids was also higher.The results of further cluster analysis showed that the nutritional quality of different parts of bactrian camel meat was less different than that of other livestock and poultry meat, and the content and distribution of amino acids and fatty acids were more uniform.The cooked meat rate of eye flesh was significantly higher than other parts. Chili strips had the best water retention and bright color, and its L* and a* values were significantly higher than other parts. Rump meat and cucumber strips had the highest hardness, poor tenderness, and high chewiness. Milong parts had poor water retention and darker color, but it had better elasticity and adhesion.The results of this study could provide data support and basis for the processing and sales of camel meat.

    • >Applied Technology
    • Effect of Drying Method on Composition and Bioactivity of Essential Oil of Mentha longifolia L.

      2022, 40(1):124-131. DOI: 10.12301/spxb202000500

      Abstract (802) HTML (973) PDF 6.01 M (848) Comment (0) Favorites

      Abstract:Drying method is one of the main factors affecting the composition and quality of essential oil. In order to study the effect of drying method on the yields, compounds and biological activities of the essential oil extracted from Mentha longifolia L., shade-drying, sun-drying and oven-drying at 40℃ were used to dry the aerial part of Mentha longifolia L. in growing period which collected from Aksu of Xinjiang. In comparison with essential oil extracted from fresh Mentha longifolia L., steam-distillation was used to extract essential oils of Mentha longifolia L., and the effects of drying methods on the yields of essential oils were analyzed. Gas chromatography-quadrupole-time-of-flight-mass spectrometry was used to analyze the chemical composition of essential oil. The Gas chromatography-flame ionization detector was used to analyze the relative contents of compounds in essential oils, and the effects of drying methods on the composition and content of essential oil of Mentha longifolia L. was studied. DPPH and ABTS radical scavenging tests were used to study the effect of drying methods on the antioxidant activities of essential oil, and disk diffusion method was used to study the effect of drying methods on the antibacterial activities of essential oil. The results showed that drying methods had significant effect on the yields, composition and bioactivities of essential oil. The highest yield of essential oil was found in the shade-drying Mentha longifolia L. (0.49%±0.01%), followed by oven-drying at 40℃ (0.42%±0.03%), sun-drying (0.19%±0.02%) and fresh Mentha longifolia L. (0.12%±0.03%). Carvone (46.58%-50.75%) and limonene (24.01%-29.71%) were the main compounds of essential oil. However, the contents had significant differences. The results of antioxidant and antibacterial tests showed that there was no significant difference of antioxidant activity among the essential oil of Mentha longifolia L. extracted from three drying methods. However, antioxidant and antibacterial activities were much higher than the essential oil obtained from fresh Mentha longifolia L.. According to the yield and biological activities of essential oil, shade-drying could be considered as the best drying method of Mentha longifolia L..

    • Study on Regularity of Residual Change of Florfenicol in Beijing Fatty Chicken

      2022, 40(1):132-139. DOI: 10.12301/spxb202000449

      Abstract (788) HTML (622) PDF 6.69 M (773) Comment (0) Favorites

      Abstract:To study the regularity of residual change of florfenicol in Beijing fatty chicken, 153 healthy Beijing fatty chickens were randomly divided into 4 groups, 40 cocks and 40 hens in the treatment group, 40 cocks and 33 hens in the control group (7 hens died during the experiment). The daily dose of the drug for treatment group was 21.6mg/(kg·bw) for cocks and 21.4mg/(kg·bw) for hens. The treatment group was fed with florfenicol powder orally for 5 consecutive days. The control group fed without any antibacterial drug was kept under the same condition as the treatment group.At 2.5h-21d after drug withdrawal, 6 cocks (4 in the treatment group and 2 in the control group) and 6 hens (4 in the treatment group and 2 in the control group) were slaughtered. The samples of muscle, kidney and liver were collected, respectively. The residues of florfenicol and florfenicol-amine in tissues were determined by ultra-performance liquid chromatography-tandem mass spectrometry, and the withdrawal period was calculated by WT 1.4 software. The results showed that the average residue of florfenicol and florfenicol-amine with the value of (881.88±278.90)μg/kg in liver was the highest, which was followed by values in kidney and muscle tissue. And the drug was eliminated slowly. In order to ensure food safety, it recommended that the withdrawal period of florfenicol in Beijing fatty chicken should be no less than 12 days.

    • Determination of 80 Veterinary Drug Residues and Their Metabolites in Beef by HPLC-MS/MS

      2022, 40(1):140-149. DOI: 10.12301/spxb202100121

      Abstract (533) HTML (728) PDF 7.45 M (805) Comment (0) Favorites

      Abstract:In order to comprehensively investigate the risk of veterinary drug residue in beef in Ningxia, in this study, 12 types of drugs were screened and identified from three aspects:banned and stopped drugs prescribed by the Ministry of Agriculture and Rural Affairs, the drugs with the maximum residue limits specified in the GB 31650—2019“National Food Safety Standards Maximum Residue Limits of Veterinary Drugs in Food”, and drugs used in large quantities in Ningxia's breeding process. Using simple and fast pre-processing methods and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) multi-reaction monitoring and analysis technology, a rapid detection method was established which could simultaneously analyze and detect 12 types of 80 veterinary drugs and their metabolites with one injection. The sample was purified by Oasis PRiME HLB solid phase extraction column, separated by Waters HSS T3 chromatographic column, monitored by multi-reaction monitoring mode, and quantified by matrix matching external standard method. The results showed that 80 veterinary drugs and their metabolites showed a good linear relationship in the concentration range of matrix matching standard solution 1.0-50.0μg/L, with the correlation coefficients greater than 0.990. The quantitative limits of the method was 2.0-5.0μg/kg, and the average recoveries in the range of 2.0-100.0μg/kg were 60%-103%, and the relative standard deviation was less than 20% (n=5). This method was used to detect 40 pieces of commercially available beef, of which 4 pieces of beef were detected with veterinary drug residues, including oxytetracycline (54.5μg/kg), sulfamethoxine (23.3μg/kg and 35.4μg/kg), and enrofloxacin (118μg/kg). The positive samples were re-examined using GB/T 21317—2007, GB/T 20759—2006, and GB/T 21312—2007 methods, and the results were consistent. The verification showed that the qualitative and quantitative results of the detection method were accurate, reliable, sensitive, and reproducible, and could satisfy the requirements for the detection and analysis of veterinary drug residues in beef.

    • >Safety Supervision
    • A Food Safety Risk Forecast Model Integrated With Improved AHP and XGBoost Algorithm:A Case Study of Rice

      2022, 40(1):150-158. DOI: 10.12301/spxb202100055

      Abstract (1046) HTML (891) PDF 7.07 M (877) Comment (0) Favorites

      Abstract:In recent years, China has made great improvements in food quality and safety control, but with the increase in the scale of the food industry, the demand for inspections has increased. Moreover, food safety inspection data has appeared high-dimensional, complex and non-linear characteristics, and these features will lead to low utilization of quantitative analysis data, which directly affects the accuracy of the risk forecast model based on data. This study proposed a risk forecast model of food safety which integrated analytic hierarchy process and extreme gradient boosting tree algorithm based on food safety inspection data, and the integrated model was optimized and improved by food safety restricted indicators, so as to achieve more efficient and accurate food safety risk assessment. Based on this, the rice hazard detection data of 31 provinces across the country except Hong Kong, Macao and Taiwan were used as examples to elaborate on the use of the model. The result of the model test revealed that the risk forecast model had strong stability and high accuracy, which could provide certain theoretical basis and reference for the evaluation and decision-making of food safety regulatory authorities.

    • Data Architecture Design of Food Safety Social Co-Governance System Based on Internet of Things

      2022, 40(1):159-166. DOI: 10.12301/spxb202100172

      Abstract (888) HTML (1154) PDF 6.23 M (854) Comment (0) Favorites

      Abstract:In recent years, with the gradual expansion of the scale of the food industry, the safety risks in the food supply chain have brought new challenges to the supervision. In order to realize the joint participation of multiple subjects in food safety supervision, form a social co-governance model of food safety, explore and study the social co-governance system of food safety, the data generated from food production, processing, circulation, sales, supervision and other links was deeply analyzed, and the data architecture of food safety social co-governance system based on the internet of things was put forward. The architecture provides the collection and integration functions of relevant data from various social co-governance subjects, including government regulatory departments, enterprises, the public, third-party institutions, news media, etc. Through the establishment of a unified standard interface, data call mode and coding mode, the data storage address and coding rules were managed in a directory. According to the address in the directory, the monitoring information and traceability information collection interface will be adopted to realize data collection and collaboration. Taking the unique identification code of the commodity (namely commodity traceability code) as the main retrieval basis, the data directory retrieval and information association were carried out, so as to finally realize multi-link, cross department and cross-level food safety data sharing and whole chain information traceability. At the same time, block chain technology was adopted to improve the security of data and prevent key information from falsifying tampered with. The data architecture design of food safety social co-governance system based on the internet of things might effectively help food safety production, inspection and detection, risk control and public opinion monitoring, and improve the efficiency of intelligent supervision of food safety.

    • Risk Analysis and Management of Dietary Exposure to Bisphenol A from Food Contact Materials

      2022, 40(1):167-174. DOI: 10.12301/spxb202100147

      Abstract (922) HTML (1211) PDF 5.22 M (939) Comment (0) Favorites

      Abstract:Bisphenol A (BPA) is widely used in food contact materials. Exposure to BPA may cause health problems. China is the biggest producing country of BPA, and there is no systematical exposure assessment of BPA and lack of database of food contact material. This study aims to understand the exposure risk of BPA transferred from food contact materials and the main risk management approaches in China and abroad, which is of great significance for formulation of food safety risk management strategy in China and consumer food selection guidance. It has been found that the toxicity of BPA is mainly manifested in endocrine interference, neurotoxicity, immunotoxicity and genetic toxicity. The assessment results of BPA exposure in many countries showed that people all over the world were under the condition of exposure to BPA, and strict management protocols has been adopted on the use of BPA in food contacted materials. The BPA assessment in China shows that the level of BPA exposure is lower than temporary tolerable daily intake recommended by European Food Safety Authority (EFSA), which is within the acceptable range. However, with the continuous growth of people's consumption demand for plastic products, the risk of exposure to BPA is increasing, which might trigger more adverse consequences. It is suggested that China should pay more attention to BPA and its supervision, and relevant departments need to organize nation-widely systematic BPA exposure assessment as soon as possible, and pay close attention to the research trends of BPA in time, so as to reduce the potential risk of BPA.

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