Abstract:Edible oil is frequently subjected to adulterations with cheaper oils due to economic interests. It is not only a commercial fraud disrupting the market order, but can also be a threat to human health. Thus, to establish the efficient methods to identify the adulteration of edible oils is effective technical support for strengthen the government supervision. In this paper, the progress of the authentication method of edible oil was reviewed from physical and chemical compositions, molecular biology, and intelligent sensory bionics aspects and a clear instruction for researching of edible oil identification was proposed.

Abstract:The paper outlined safety issues of fluoride coatings in food contact materials. The laws and regulations in at home and abroad and detection about the dangers of perfluorinated compounds in fluoride coatings were introduced, and the detection technologies about perfluorinated compounds were also discussed. Meanwhile, advices of the development direction were also proposed.

Abstract:The overview of China's food plastic composite flexible packaging printing ink industry was introduced. The outstanding problems about security and the causes were analyzed. Countermeasures and suggestions about the quality safety of food plastic composite flexible packaging printing ink were put forward.

Abstract:This paper summarized the kinds,characteristics, and uses of food contact metal packaging coatings. The hygienic standards' characteristics of mold-release coatings and epoxy-phenol resin coatings in food canning and water-based epoxy coatings in zip-top cans were summarized from the physicochemical indexes and soaking conditions aspects. The future development direction of China's food contact coatings standards was also discussed.

Abstract:This experiment explored the effects of five salt ions and different concentrations of NaCl, KCl, and ZnCl₂ on the gel strength, springiness, chewiness, viscosity, and color of the composite system including konjac polysaccharide, κ-carrageenan, and isolated soy protein. The results showed that the gel strength of mixed gel was increased by adding the salt ions, and the reinforcing effects appeared as follows:K⁺>Ca²⁺>Zn²⁺>Na⁺>Mg²⁺. However, the springiness, chewiness, viscosity, and gel transparency were reduced. The lowest springiness and chewiness were obtained by adding Mg²⁺ while the lowest viscosity and gel transparency were obtained by adding Zn²⁺.Compared with NaCl and ZnCl₂, KCl had the least influences on the change of springiness, chewiness, viscosity, and color, and the optimized concentration of KCl was 0.25%-0.50%.

Abstract:The antitumor activity of konjac glucomannan (KGM) short chain polymer of rhizoma amorphophalli was discussed in this study. The results showed that KGM short chain polymer of rhizoma amorphophalli inhibited the growth of HeLa cells with the unobvious effect. KGM short chain polymer of rhizoma amorphophalli inhibited the tumor growth of S180 tumor bearing mice under different doses. Moreover, the antitumor activity increased with the increasing doses. The molecular structure of rhizoma amorphophalli was analyzed by X-ray diffraction, infrared spectroscopy, Raman spectroscopy, and circular dichroism. The results showed that the antitumor activity of rhizoma amorphophalli was related to the KGM content.

Abstract:Smart-tongue was used in quality identification of tartary buckwheat tea in different roasting temperatures, time, and storage periods. Platinum, gold, palladium, tungsten, titanium, and silver electrodes were used as working electrodes to detect the quality under different pulse frequencies of 1,0, and 100Hz. Moreover, principal component analysis (PCA) and linear discriminant analysis (LDA) were used for data analysis. The results showed that the quality of tartary buckwheat tea was significantly influenced by roasting temperature and the storage period. However, roasting time did not significantly affect the tea quality. PCA could distinguish tartary buckwheat tea produced under big temperature differences, but had nothing to do with tartary buckwheat tea produced under the same roasting temperature, different roasting time, and different storage periods. However, LDA could reflect the discrepancy in tartary buckwheat tea produced under different roasting temperatures and time (12 samples) and storage periods (7 samples), and the discrimination indexes (DI) were 99.8% and 99.7%.

Abstract:Flavonoids were extracted from buckwheat powder by the microwave-assisted ethanol-ammonium sulfate aqueous two-phase system. The optimal extraction system of flavonoids from tartary buckwheat powder was determined through single factor experiments and the optimal concentration of ethanol and ammonium sulfate dosage were obtained. The results showed that the method of microwave assisted aqueous two-phase extraction was suitable for flavonoids extraction from tartary buckwheat powder. The extraction conditions were optimized by the response surface method and the optimized conditions were 30% ethanol as extraction agent, the microwave power 550W, extraction time 70s, and the material-to-liquid ratio 0.02g/mL. The yield of flavonoids was 1.38% under the optimized conditions.

Abstract:The effects of sample-liquid ratio, extraction temperature, extraction time, and extraction power on the yield of flavanone from peanut shell were investigated using the single factor experiment and orthogonal test. The optimum technology condition for ultrasonic assisted extraction of flavanone from peanut shell was determined as followed:the ratio of sample to solvent 1∶30, extraction temperature 35℃, extraction time 40min, and extraction power 100W. The extraction yield of flavanone from peanut shell was 3.458% under the optimum condition.

Abstract:Red yeast rice, containing a variety of active metabolites, is applied in both food and drug for nearly one thousand years and appeals a lot of attention. Brown rice, which contains a variety of hygienical component, is a kind of food with high nutritional value and good for the development of intelligence. In this study, a kind of red yeast brown rice biscuit was developed and the dynamic model of life-time prediction was established to determine the chang of Monacolin K during the storage period. All of these provided theoretical bases for the diversification development of functional food and grain products in our country. The ratio of raw materials, baking temperature, baking time, and other factors related to quality of Monascus fermented brown rice biscuit were investigated. The best process conditions were obtained through the orthogonal test:flour 100g, brown rice flour 80g, bran 2.50g, sugar 40g, vegetable oil 35g, baking lit 180℃, and under fire 175℃. A storage life prediction model of Monascus fermented brown rice biscuit was established by detecting the changes of acid value and Monacolin K content (θ=10(-0.02C+3.12),where θ is biscuit shelf life). Moreover, the shelf life of Monascus fermented brown rice biscuit was 350 days at the room temperature.

Abstract:Purple sweet-potato has high nutritional value and is good for health, but our market is short of its products. To meet consumers' need for health foods, this study planed to develop one kind of purple sweet-potato bread. In the present study, with sensory evaluation and bread specific volume as the evaluation indexes, the orthogonal designs on purple sweet-potato bread ingredients and process conditions were optimized. The best ingredients were as follows :purple flour 10%, yeast 1.8%, bread improver 0.4%, and butter 12%, and the optimum conditions were as follows:dough mixing time 17min, relaxation time 40min, baking temperature 180℃, and baking time 5.0min. Finally, the proven test proved that the sensory score and the specific volume of the bread were 58.7 and 4.17cm³/g using the optimized ingredients and process conditions. Compared with ordinary bread, purple sweet-potato bread has unique flavor,pleasing color, and more nutrients.

Abstract:The new type of frying Qichun yam chips was made at atmospheric pressure. The changes of moisture content, color(b*), texture features, fat content, microstructure were studied during the process of frying. The optimal process showed that:drying temperature 70℃, drying time 20min, frying temperature 160℃,frying time 200s. The moisture content of yam chips was 0.49%, color (b* value) was 13.95, fracture force was 388.776g, crispness was 3, fat content was 27.28%. With this process, the yam chips demonstrated golden color and crunchy tastes with particular aroma of yam.

Abstract:One quick and accurate method of distinguishing broiler chicken and native chicken was studied due to the disorder of chicken market. The discriminated model of chicken classification was built based on near infrared (NIR) spectroscopy technology and cluster analysis. The effects of different pretreatment methods on the prediction results were also discussed. The results showed that the discriminated model of chicken classification could be built based on NIR Spectroscopy technology and cluster analysis. The model could be used to distinguishing the broiler chicken and native chicken. Meanwhile, the rate of the data after the second derivative and vector normalization model prediction was 100%.

Abstract:A method was established for the determination of contents of malachite green and it's metabolites in fresh fish meat by HPLC-MS/MS.The electrospray positive-ion mode was applied for ionization and the selective ion monitoring mode (SRM) was used for quantification. The quantitative ion pairs of malachite green and leucomalachite green were 329>313 and 331>239. The detection limits of malachite green and leucomalachite green were 0.0022ng/mL and 0.0433ng/mL,and the limits of quantification of green and leucomalachite green were 0.0073 ng/mL and 0.14ng/mL. The liner ranges of the samples both were 1-10ng/mL and RSD were less than 4% (n=6).

Abstract:A rapid method for determination of the neotame content in Laiwu ginger-liquor by HPLC was developed. Neotame was qualitatively analyzed on a Symmertry Shield RP18 column. The mobile phase was acetonitrile 0.02mol/L(NH₄)₂HPO₄(30∶70,V/V). The column temperature was 30℃ and the UV detector (218nm) was used. The separation was achieved within 8min. The standard working curve of neotame had a good liner relation in the range from 5.0mg/L to 100.0 mg/L (R=0.9999). The relative standard deviation was 0.62% (n=6) and the average recovery was 98.7%. Meanwhile, the detection limit was 2.5×10-4g/kg.The method was simple and fast and could be used to determine the neotame content in Laiwu ginger-liquor.