“十三五”重点科技专项支撑我国食品安全检验检测标准体系建设

食品安全检验检测方法标准体系是食品安全科学监管的重要支撑。“十三五”期间,在“食品安全关键技术研发”重点专项的支持下,我国共研制形成各类检验检测标准377项,对进一步提升我国食品安全的科学监管能力起到了积极的推动作用。本文对“十三五”国家重点研发计划“食品安全关键技术研发”重点专项研发的、拟申报纳入或已经纳入标准的食品安全检验检测方法进行了系统梳理,分析了致病性微生物与寄生虫、农药残留、兽药残留、重金属真菌毒素、食品接触材料、加工过程或内源性有毒有害物质、非法添加物和食品掺假物等8个方面检验检测方法标准成效,同时针对食品安全标准科技工作提出了意见和建议,以期为规划食品安全标准研制和管理工作提供参考。     

食品中农药多残留检测新技术研究进展

食品安全是关系国计民生的大事, 发展农药残留检测新技术和开展食品中农药残留的风险评估有助于食品安全风险管理、风险交流和消费者健康。本文综述了多组分农药残留检测中最新的样品前处理方法、农药残留分析检测技术及其应用, 以期为农药残留分析检测技术的完善与发展提供参考与借鉴。     

食品污染物残留的快速检测技术应用综述及展望

近年来,食品安全问题层出不穷,食品安全问题正受到人们前所未有的关注。食品中的有害物质严重威胁人类的身体健康,对其含量进行快速准确分析具有重要意义。快速检测技术比通常的检测技术具有更快的检测速度,且装置便携、易于实现在线现场检测,在食品安全分析中发挥了重要作用;本文简单介绍了快速检测技术在食品污染物残留检测中的运用,包括检测食品中的农药残留、兽药及饲料添加剂残留、重金属残留、生物性污染物残留等,对检测方法的优点和不足做了透彻的分析,并展望其发展方向,以期为进一步开展食品安全快速分析研究提供参考。     

拉曼光谱技术在食品安全检测中的应用

随着食品安全检测要求的不断提高,拉曼光谱技术也凭借其可以对样品做无损分析、检测灵敏度高、操作简单等优势,广泛应用于食品安全检测中。本文综述了拉曼光谱在食品安全检测中的应用,主要包括在食品成分检测和农药残留检测中的应用。     

有机磷农药快速检测方法与技术进展

我国是农业大国, 农药在农业生产中起着重要的作用。以有机磷为代表的农药的大量使用, 在为农业生产带来巨大利益的同时, 也造成了严重的环境问题和食品安全问题。因此, 如何进行快速高效的农药残留检测是当前关注的焦点。本文综述了目前基于有机磷类农药残留检测方法的研究进展, 详细介绍了生物传感器、光学传感器和化学传感器在该研究领域的应用与发展, 总结了现阶段农药残留分析方法的不足与发展方向, 对食品安全检测的具有重要的现实意义和指导作用。     

拉曼光谱技术在食品质量安全检测中的应用

随着科技的发展,食品检测技术也越来越成熟,拉曼光谱技术就是其中之一,该技术具有检测灵敏度高、操作方法简便以及可以对样品做无损分析等特点,普遍应用于食品安全检测技术。本文主要讲述了拉曼光谱技术在农药残留检测和食品成分检测等食品安全检测方面的具体应用。     

食品中有机氯农药残留超标危害与检测技术

俗话说"病从口入",自古以来我国就有药补不如食补的理念,良好的饮食习惯和健康的食品将有效的增强人体体质,保障人的身体健康。但是,问题食品则会对人体造成严重的损害。食品安全是我国常抓不懈的一个重大命题,长期以来食品安全事故频发严重影响着我国食品产业的健康发展。以蔬菜种植产业为例,农药残留问题屡见不鲜,为保障食品安全需要加大对于蔬菜农药残留的检测,以快速、准确的检测技术完成对于进入市场蔬菜农药残留的检测,避免食品安全事故的产生。文章在分析蔬菜中有机氯农药残留危害的基础上对有机氯农药的检测技术进行了分析阐述。     

农产品农药残留检测技术的运用探讨

随着我国农药残留检测技术不断发展和完善，尤其是分析技术的快速发展，农药残留检测的准确度和精度得到显著提高，为保障食品安全提供了强有力的技术支持。本文以食品安全为出发点，结合现有的农药残留检测技术，探讨农产品农药残留检测技术的运用，旨在为我国农产品农药残留情况提供准确的科学数据，更好地保障人民健康，推进我国食品安全有效运行。     

食品检测仪器设备的应用及展望分析

在社会不断发展的过程中,食品产业也获得了一定程度的进步,现如今食品安全已经受到社会各界人们的广泛关注。由于食品安全与人们的日常生活密切相关,所以就需要切实保证食品安全,这样一来就需要使用相应的食品安全检测技术和设备,保证食品当中不存在有害物质和重金属,严控农药残留等问题,提高食品的安全性。基于此,本文对食品检测仪器设备的应用进行详细分析,以供参考。     

食品安全检测技术在农产品农药残留检测中的运用

当今社会,食品安全问题成为人们时刻关注的热点,它既关系到人们的身体健康和生命安全,还关系社会的和谐与稳定。农产品作为人们餐桌上必不可少的食物,其食用的安全性不容忽视。使用有效检测技术对农产品农药残留进行检测是食品安全检测的重要工作内容,本文从农产品农药残留超标的危害及检测重要性出发,深入讨论农药残留检测现状并分析原因,以采取有效农药残留检测技术,提升农产品食品安全管理水平,确保食品安全,推动我国食品行业的发展,     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of     

The Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.