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  • 1  Review on Non-targeted Detection Technique for Food Safety and Quality
    Liangli (Lucy) Yu LU Weiying LIU Jie DU Lijuan
    2016, 34(6):1-6. DOI: 10.3969/j.issn.2095-6002.2016.06.001
    [Abstract](3149) [HTML](3919) [PDF 3.37 M](11609)
    Abstract:
    Non-targeted detection technique has been extensively applied in the food safety and quality in recent years. In general, a non-targeted detection combines analytical approaches,fingerprinting techniques and chemometrics to detect toxicants or foreign components in foods without knowing their chemical structures. The key purpose of non-targeted detection technique is to detect whether the sample is abnormal, without prior knowledge of what caused the abnormality. This manuscript introduces and reviews the current progress and the prospect non-targeted food detection techniques, including chromatographic, mass spectrometric, spectroscopic, cell-based non-targeted detection techniques. Foods and ingredients including milk, Chinese wolfberries, Chinese angelica,oregano, honey, etc., were introduced. The non-targeted detection technique can help the healthy development of food industry and play an important role in protecting public welfare and human wellbeing.
    2  Cadmium Contaminationin Rice and Cadmium Control Technology
    WEI Yi-min WEI Shuai GUO Bo-li TIAN Yang
    2013, 31(2):1-6. DOI: 10.3969/j.issn.2095-6002.2013.02.001
    [Abstract](4689) [HTML](5840) [PDF 1005.34 K](10036)
    Abstract:
    Cadmium -Cd- , a kind of heavy metal pollutant, can enter the food chain though soil, dust, and crops. As a staple crop in China, rice can easily enrich Cd from soil, which can represent a health risk to consumers. Cd concentration in soil shows obvious heterogeneity in China. Cd concentration in rice is over the limit in some regions of China, due to the geological environment or soil pollution. At present, remedying polluted soil, screening low-accumulation material, and processing polluted rice have been developed to deal with Cd contamination. This paper summarized the present situation of cadmium contamination in rice and soil, analyzed the main factor of Cd enrichment in rice, reviewed the control technology of Cd contamination, and provided suggestions on Cd contamination research.
    3  Review on Freshness Comprehensive Evaluation and Establishment of Prediction Model for Aquatic Products
    LI Jianrong LI Tingting DING Ting
    2016, 34(1):1-8. DOI: 10.3969/j.issn.2095-6002.2016.01.001
    [Abstract](3201) [HTML](4211) [PDF 4.78 M](9618)
    Abstract:
    Aquatic product freshness evaluation standards were reviewed in this paper, including the traditional freshness evaluation methods and some kinds of new methods in recent years. Meanwhile, shelf-life predicting models of aquatic products were also introduced, including primary shelf-life model, secondary shelf-life model and tertiary shelf-life model. Moreover, the main problems and the research tendency of freshness comprehensive evaluation and establishment of shelf-life model of aquatic products were discussed, aiming to provide the convenience for the future research of aquatic products.
    4  Applications of Chemometrics in Food Analysis
    CHEN Feng LI Hedong WANG Yaqi FU Haiyan ZHENG Fuping
    2017, 35(3):1-15. DOI: 10.3969/j.issn.2095-6002.2017.03.001
    [Abstract](4683) [HTML](5292) [PDF 8.67 M](9416)
    Abstract:
    Chemometrics is a novel and unique interdisciplinary technique that integrates mathematics, statistics, chemistry and computer science. Pattern recognition and multivariate calibration method, as the core aspects of the technique, have exhibited overwhelming advantages in massive data mining and processing, as well as resolution and analysis of analytic signals. In addition, it is able to solve complex problems which are difficult to be solved by conventional analytic methods, resulting in the method to be widely used in many research fields, including food analysis. This paper reviews the fundamental principles of chemometrics in regards of its advantages and disadvantages,applications, and recent progresses. Furthermore, the review has pointed out problems which need to be solved in current researches, and highlighted the prospective aspects of the technique.
    5  Review on Formation Mechanisms of Granular Crystals in Plastic Fats and Its Control
    LI Lin WAN Liting LI Bing
    2016, 34(2):1-11. DOI: 10.3969/j.issn.2095-6002.2016.02.001
    [Abstract](3160) [HTML](4665) [PDF 6.33 M](9096)
    Abstract:
    The existence of granular crystals seriously impairs the quality of plastic fats, and consequently, it is important to investigate the formation mechanisms and inhibitions of granular crystals in order to optimize the processing parameters and improve the product properties. The migration and aggregation of high-melting triglycerides as well as β polymorphism evolution are the possible mechanisms for the formation of granular crystals when temperature fluctuates. The fats composition and processing parameters have influences on the granular crystals formation such as shearing rates, temperature, cooling rates. To prevent their generation, modifying lipids by blending and interesterification and the application of emulsifiers were adopted to reduce the content of the high-melting triglycerides and stabilize the β′ polymorphism. Emulsifiers are mainly associated with the triglycerides present in the fat through acyl-acyl interactions, thus the chemical structures' similarity between the acyl groups would likely promote the cocrystallization, while the dissimilarities in fats structure might delay the nucleation and possibly inhibit crystal growth. Emulsifiers have different effects on the crystallization of plastic fats which strongly depend on their concentration and the molecular structure. In addition, when the degree of undercooling is high enough, addictive effects of emulsifiers will be weakened.
    6  Research Status and Application Prospect in Food Safety of Antimicrobial Peptides
    JIA Yingmin LIU Yangliu CHEN Zhou
    2017, 35(6):1-9. DOI: 10.3969/j.issn.2095-6002.2017.06.001
    [Abstract](3492) [HTML](4708) [PDF 7.08 M](8061)
    Abstract:
    For problems of food safety caused by microbial contamination and environmental safety due to drug-resistant strains, the development of emerging natural food additives with broad-spectrum and high-efficiency has been vital study trends in a modern food safety. Antimicrobial peptides(AMPs) are paid much attention for its advantage of broad-spectrum, good stability, unique antimicrobial mechanism of action and lower residue. With the further research, AMPs are expected to play a vital role in the application of food safety. Considering it, AMPs-related researches abroad were concluded in recent years. A review of the exploring and classification situation of AMPs,the development of bio-resistance and mechanism for bacteria, fungi, parasites, virus and tumor cells was provided. Meanwhile, the potential application fields of AMPs in food safety and scientific problems urgent to solve were analyzed. The resolution strategy also is provided for researchers as a reference in the field.
    7  Discussion on Current Situation and Future Development
    CHEN Li-jun JIANG Tie-min
    2013, 31(4):1-5. DOI: 10.3969/j.issn.2095-6002.2013.04.001
    [Abstract](3844) [HTML](4839) [PDF 959.80 K](7993)
    Abstract:
    The dairy industry is related to the people's livelihood and a lot of attentions have been paid to its current situation and future development tendency. This paper introduced the current situation of Chinese dairy industry and analyzed the main problems occurred during the developing process. Moreover, the development tendencies of the basic research, and quality control were also discussed.
    8  Application of Molecular Imprinted Polymer-based Sensor in Food Safety
    WANG Shuo ZHAO Yijie LU Yang
    2015, 33(4):1-5. DOI: 10.3969/j.issn.2095-6002.2015.04.001
    [Abstract](4164) [HTML](3708) [PDF 3.02 M](7839)
    Abstract:
    In this paper,the principles and the application of the molecular imprinted polymer-based sensors, such as lectrochemical sensors,piezoelectric sensors, and optical sensors, were discussed. Meanwhile, the developing trend of the molecular imprinted polymer-based sensor was addressed.
    9  Present Aspects and Prospect of Post-harvest Processing and Preservation of China Leafy Vegetables
    FAN Shuangxi CHEN Xiangning
    2014, 32(5):1-5. DOI: 10.3969/j.issn.2095-6002.2014.05.001
    [Abstract](3313) [HTML](4622) [PDF 2.95 M](7555)
    Abstract:
    The current situation, main existing problems and trends of post-harvest processing of leafy vegetables were clarified in this study, and the key technologies to be solved during leafy vegetables processing were also discussed. The solution methods of fresh-cut process, freeze-drying process, disinfection process, packaging technology and equipment automation were emphatically analyzed. All these would give a clear instruction for the processing of leafy vegetables.
    10  Research Progress on Microbial Production of Flavonoids
    CHEN Jian ZHOU Shenghu WU Junjun ZHOU Jingwen DU Guocheng
    2015, 33(1):1-5. DOI: 10.3969/j.issn.2095-6002.2015.01.001
    [Abstract](4205) [HTML](4141) [PDF 3.37 M](7120)
    Abstract:
    Flavonoids are plant secondary metabolites, which are valuable natural products widely used in human health and nutrition due to its biochemical properties such as antiviral, antiobesity, and anticancer. The efficient production of pure flavonoid compounds through plant extraction or chemical production continues to be a major challenge for drug development. Hence, the microbial production of flavonoids has emerged as an interesting and commercially attractive approach. The emergence of systems metabolic engineering offers new perspectives on strain and process optimization. In this review, the strategies of systems metabolic engineering used to overcome these challenges are summarized, which will offer insights into overcoming the limitations and challenges of large-scale microbial production of these important pharmaceutical compounds.
    11  Present States and Developing Trend of Fruits Processing Industry in China
    SHAN Yang
    2012, 30(3):1-12. DOI: 10.3969/j.issn.2095-6002.2012.03.001
    [Abstract](1474) [HTML](4957) [PDF 1.44 M](7019)
    Abstract:
    China is the world's largest fruits processing country. The fruits processing industries have become an industry with comparatively superiority and international competitive capability. The importance to develop the processing industry of fruit was elaborated in this article as well as the overseas trend and current situation. The major restriction of the development were analysed, and the countermeasures for the development of this industry in China were also pointed out.
    12  Effect of Fried Time and Temperature on Water and Oil Content of Instant Noodle
    ZHU Yun-ping YUAN Zuo-yun LV Yue-gang
    2011, 29(1):15-17. DOI: 10.3969/j.issn.2095-6002.2011.01.004
    [Abstract](1938) [HTML](4036) [PDF 1.44 M](6892)
    Abstract:
    The water and oil content in the instant noodle are two important factors for the quality of the noodle. In this paper, the effect of fried time and fried temperature on the quality of the instant noodle was investigated. The results showed that the longer fried time and higher fried temperature would lead the lower water and higher oil content in the noodle. In addition, the effect of fried time was correlative with that of fried temperature on the quality of the noodle.
    13  What Else Does Food Science Have to Study?
    RAO Pingfan LIU Shutao ZHOU Jianwu GUO Jingke KE Lijing
    2015, 33(3):1-4. DOI: 10.3969/j.issn.2095-6002.2015.03.001
    [Abstract](3487) [HTML](4099) [PDF 2.31 M](6675)
    Abstract:
    Started from food processing, modern food science and food industry have provided the world enormous amount of food and always played a vital role in the development and evolution of human society. To date, food science has systematically studied the food storage, nutrition and sensory characteristics, while the interaction between food and body remains as a puzzle except a few pieces revealed by nutrition science and toxicology. Modern food industry has totally changed the way food is produced and consumed, and more importantly the way food interacts with human body. The ignorance of such changes in food science has made the debates in safety and health risks of industry food even more confusing. Three research topics are proposed for food-body interaction:elucidate the existing status of food compositions; interpret the body response to food; methods to utilise the complementary characteristics of different food compositions. From these new perspectives, some unique approaches and original discoveries of food science ought to be achieved, to provide answers to the major criticism upon food industry and transform food science to an intact science of food, an independent discipline of science.
    14  Research.on.Discrimination.of.Dominant.Spoilage.Bacteria.in.Pork.Based.on.Porphyrins.and.pH.Indicators.Gas-Sensing.Material
    ZHAO Jie-wen HUANG Xiao-wei ZOU Xiao-bo HUANG Lin SHI Ji-yong.
    2013, 31(1):9-13. DOI: 10.3969/j.issn.2095-6002.2013.01.002
    [Abstract](4476) [HTML](3820) [PDF 1.19 M](6621)
    Abstract:
    Olfaction visualization technology is a gas imaging technology and a new branch of artificial olfactory technology, which can solve common problems of traditional gas sensor. In order to detect the dominant spoilage bacteria (Clostridium, Brochothix thermosphacta and Pseudomonas) and evaluate freshness of pork, porphyrins and pH indicators were used as gas-sensing materials. The three spoilage bacteria were inoculated into three groups of pork samples and stored under three temperatures (16,4℃and 20℃). The images before and after the colorimetric sensor array interacted with pork's volatile flavors were collected, then image processing techniques was used to get digital signals which reflected the freshness of pork. The results showed that the olfaction visualization technology can be applied in rapid detection of dominant spoilage bacteria and evaluation freshness of pork.
    15  Optimization of Culture Conditions of Chlorella.sp
    ZHANG Zheng-jie WANG Ping
    2011, 29(1):54-58. DOI: 10.3969/j.issn.2095-6002.2011.01.012
    [Abstract](1547) [HTML](4629) [PDF 872.34 K](6214)
    Abstract:
    The effects of culture conditions on the growth of Chlorella. sp were studied. The nutrient factors showed obvious effect on Chlorella.sp. The culture conditions based on BG-11 were optimized by orthogonal experiments: Na2CO 3 0.02g/L, the initial pH 6, the ratio of nitrogen to phosphorus 30, inoculum 5%, temperature 25℃, illumination 8800lx. Under the optimal culture conditions, the growth rate of Chlorella.sp was enhanced significantly.
    16  Research Progress in Antifreeze Proteins and Application in Food Industry
    WANG Shao-yun ZHAO Jun WU Jin-hong CHEN Lin
    2011, 29(4):50-57. DOI: 10.3969/j.issn.2095-6002.2011.04.013
    [Abstract](1737) [HTML](4482) [PDF 1.00 M](6135)
    Abstract:
    Antifreeze proteins (AFPs) are the thermal hysteresis proteins that have the ability to modify the growth and inhibit the recrystallization of the ice. Antifreeze proteins aroused great interests of many researchers due to its special structure and functions. In this article, the recent advance in antifreeze protein was reviewed, and the types, properties, measurements, gene structures of antifreeze protein, and its applications in food industry were introduced. The application trials indicated that antifreeze protein could significantly improve the qualities of frozen foods, which suggested the potential food additives of antifreeze protein in future frozen food industry.
    17  Research Situation and Developing Tendency of Aquatic Products Safety and Quality Control in China
    LIN Hong LI Meng CAO Li-min
    2012, 30(1):1-5. DOI: 10.3969/j.issn.2095-6002.2012.01.001
    [Abstract](2197) [HTML](3486) [PDF 930.08 K](6030)
    Abstract:
    The research on aquatic products safety and the quality control technology was summarized and analyzed to reveal the present situation of aquatic products safety and quality control in China. Most of the research was focus on quality detection and control technology, others were about tracing system, early warning mechanism and risk assessment. At present, the enormous progress was made in technologies of quality detection and control. However, comparing with the advanced technology at abroad, the technology and management system in China still need to be improved. In the future, the aquatic food quality security technology should be promoted furtherly.
    18  Application of Low Field Nuclear Magnetic Resonance on the Rapid Determination of Frying Oil Quality
    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](1604) [HTML](3440) [PDF 1002.48 K](5990)
    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 (56% 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=0892) between TPC and viscosity, while R2 was 0927 after the removal of shortening samples. After the analysis of the ratio of T21 areas (S21) in transverse relaxation (T2) spectra, the good correlations between S21 and TPC and viscosity were obtained and R2 was 0860 and 0840. After removing the shortening samples, R2 slightly increased to 0865 and 0854. The results demonstrate that LF-NMR has the potential to rapidly evaluate the quality of deep frying oil.
    19  Advances of Research on Mycotoxins in Agricultural Products and Feed
    ZHAO Zhi-hui
    2012, 30(4):8-11. DOI: 10.3969/j.issn.2095-6002.2012.04.002
    [Abstract](1661) [HTML](3535) [PDF 929.61 K](5827)
    Abstract:
    Mycotoxins, including aflatoxins (AFT), ochratoxin (OT), fumonisin (F), zearalenone (ZEN), deoxynivalenol (DON) and patulin (PAT) frequently contaminating agricultural products and feed were summarized. And then the influences of mycotoxin contaminants on human health and animal production were expatiated.
    20  CAMERA CALIBRATION METHOD BASED ON LABVIEW
    LUO Zhi-wen LIN Jian-long YU Xiu-hong
    2010, 28(2):66-70. DOI: 10.3969/j.issn.2095-6002.2010.02.015
    [Abstract](1959) [HTML](3253) [PDF 621.51 K](5449)
    Abstract:
    Aim at the problems about camera calibration for train wheel flange of dynamic testing system,the paper discusses the radial constraint-based camera calibration,chooses the camera calibration which contains distortion factors and developed the method of it by LabVIEW. This method makes use of the LabVIEW graphical development environment, embed core programs written in Matlab, has powerful data processing and nice interactive interface.

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