Terahertz time-domain spectroscopy is a kind of far-infrared spectroscopy technology,and its spectrum reflects the internal properties of substances with rich physical and chemical information,so the use of terahertz ...Terahertz time-domain spectroscopy is a kind of far-infrared spectroscopy technology,and its spectrum reflects the internal properties of substances with rich physical and chemical information,so the use of terahertz waves can be used to qualitatively identify food additives containing nitrogen elements.Analytic hierarchy process(AHP)was originally used to solve evaluation-type problems,and this paper introduces it into the field of terahertz spectral qualitative analysis,proposes a terahertz time-domain spectral qualitative identification method combined with analytic hierarchy process,and verifies the feasibility of the method by taking four common food additives(xylitol,L-alanine,sorbic acid,and benzoic acid)and two illegal additives(melamine,and Sudan Red No.I)as the objects of study.Firstly,the collected terahertz time-domain spectral data were pre-processed and transformed into a data set consisting of peaks,peak positions,peak numbers and overall trends;then,the data were divided into comparison and test sets,and a qualitative additive identification model incorporating analytic hierarchy process was constructed and parameter optimisation was performed.The results showed that the qualitative identification accuracies of additives based on single factors,i.e.,overall trend,peak value,peak position,and peak number,were 80.23%,70.93%,67.44%,and 40.70%,respectively,whereas the identification accuracy of the analytic hierarchy process qualitative identification method based on multi-factors could be improved to 92.44%.In addition,the fuzzy characterisation of the absorption spectrum data was binarised in the data pre-processing stage and used as the base data for the overall trend,and the recognition accuracy was improved to 94.19%by combining the fuzzy characterisation method of such data with the hierarchical analysis qualitative recognition model.The results show that it is feasible to use terahertz technology to identify different varieties of additives,and this paper constructs a hierarchical analytical qualitative model with better effect,which provides a new means for food additives detection,and the method is simple in steps,with a small demand for samples,which is suitable for the rapid detection of small samples.展开更多
Food safety has become a major concern for consumers, as well as a priority for regulatory authorities. Faced with the growing industrial and domestic use of food additives, many questions are being asked and concerns...Food safety has become a major concern for consumers, as well as a priority for regulatory authorities. Faced with the growing industrial and domestic use of food additives, many questions are being asked and concerns are being felt by consumers around the world. Consumer perception defines the acceptability or rejection of food products, and has an impact on consumption patterns and behavior. To assess the level of knowledge and perception of food additives, a pilot study was carried out on a sample of 200 people in Dakar and Saint-Louis. A questionnaire was used to assess the acceptance or rejection, use and impact of food additives by consumers in Senegal. The results revealed several aspects. On the whole, the people surveyed expressed great mistrust and even rejection of these substances added to food products. This consumer perception is shared throughout the world, as indicated in numerous surveys. It also emerges from this study that, although most consumers are aware of the existence of these additives and their uses in the home, they feel that the use of these substances in industrial production is too excessive. What’s more, consumers associate food additives with numerous pathologies such as cancer, diabetes, hypertension, stroke and even sexual impotence. For some of these indexed pathologies, scientific studies have reached the same conclusions, although controversy still persists. On the other hand, for some of the other adverse effects mentioned, no cause-and-effect relationship has been scientifically demonstrated. In these latter cases, it seems that negative communication, misinformation and misconceptions have a major influence on consumer perception of food additives.展开更多
An efficient and accurate analytical method was developed for the simultaneous determination of 20 synthetic food additives, including three sweeteners,seven food colorants,nine synthetic preservatives and caffeine,by...An efficient and accurate analytical method was developed for the simultaneous determination of 20 synthetic food additives, including three sweeteners,seven food colorants,nine synthetic preservatives and caffeine,by high performance liquid chromatography （HPLC） with photodiode array detector（PDA）.This method permits the detection of food additives at very low concentrations（0.005-0.150μg/mL）.The applicability was verified by the determination of food additives present in various foodstuffs.展开更多
This study was to analyze the risk of sulfites in food consumed by the Chinese people and assess the health protection capability of maximum-permitted level （MPL） of sulfites in GB 2760-2011. Sulfites as food additi...This study was to analyze the risk of sulfites in food consumed by the Chinese people and assess the health protection capability of maximum-permitted level （MPL） of sulfites in GB 2760-2011. Sulfites as food additives are overused or abused in many food categories. When the MPL in GB 2760-2011 was used as sulfites content in food, the intake of sulfites in most surveyed populations was lower than the acceptable daily intake （ADI）. Excess intake of sulfites was found in all the surveyed groups when a high percentile of sulfites in food was intaken. Moreover, children aged 1-6 years are at a high risk to intake excess sulfites. The primary cause for the excess intake of sulfites in Chinese people is the overuse and abuse of sulfites by the food industry. The current MPL of sulfites in GB 2760-2011 protects the health of most populations.展开更多
In this paper, on the basis of the implementation of the national chemical industry standard analytical test methods and analysis of test items, a food additive quality analysis and inspection of network management ap...In this paper, on the basis of the implementation of the national chemical industry standard analytical test methods and analysis of test items, a food additive quality analysis and inspection of network management applications are developed using the development technology of Visual Basic language and computer system operating environment, to achieve a network management software for users on food additives of quality analytical testing. The software sets up an information sharing network platform for enterprise and quality management departments, which is a major innovation in the food additive quality analysis on test management methods and tools.展开更多
With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, disti...With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, distilled monoglycerides and transglutaminase （TG enzyme）, on the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers. The results showed that, with respective addition of 6% modified starch, O. 1% compound phosphate, 10% maltodextrin, 0.4% guar gum, 0.4% distilled monoglyceride and 0.3% transglutaminase, the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers were the highest.展开更多
In this paper, based on the analysis and test methods of national standards （GB 14754-2010） and chemical analysis and test items carried out by chemical enterprises, a set of automatic processing of quality analysis...In this paper, based on the analysis and test methods of national standards （GB 14754-2010） and chemical analysis and test items carried out by chemical enterprises, a set of automatic processing of quality analysis test data of ascorbic acid products was developed by using access database technology and Visual Basic programming language system, and its stability was investigated. The results show that the software can manage intelligently all aspects of the quality analysis and test of ascorbic acid products, uploading timely the data and results of the analysis and inspection to the network and saving it for users, enterprises and quality management, which set up a network of information sharing platform to ensure the authenticity and reliability of measurement results, improving greatly the speed of data processing, saving valuable time, reducing production costs with good economic efficiency and social benefit. It has practical value for ascorbic acid quality analysis test data processing automatically the results of the implementation of intelligent management.展开更多
An ion-exchange chromatography (IEC) followed by post-column derivatization method was validated for the determination of glutamine in food additive products. The chromatographic method was carried out on a sodium cat...An ion-exchange chromatography (IEC) followed by post-column derivatization method was validated for the determination of glutamine in food additive products. The chromatographic method was carried out on a sodium cation-exchange column and using detection at 570 nm. The mobile phase consisted of sodium eluant, pH 3.15, with 5% sulfolane, sodium eluant, pH 7.40 and sodium column regenerant. The method was linear in the range of 4 - 50 μg/mL (r2 = 0.9999). The accuracy was 99.78%. Moreover, method validation demonstrated acceptable results for precision and robustness. The method was found to be able to use for routine analysis of the glutamine.展开更多
The infant food market has expanded rapidly over the past two decades.However,the industry faces significant chal-lenges,including concerns over the health effects of infant food additives and issues with food safety....The infant food market has expanded rapidly over the past two decades.However,the industry faces significant chal-lenges,including concerns over the health effects of infant food additives and issues with food safety.However,new evidences suggest that certain food additives,such as those used to preserve and transport infant formula to keep it fresh for longer,should be avoided.Science into the effects of additives on human behavior makes up a sizable sector of the additives market.Problems such as hypernatremic dehydration,malnutrition,and obesity in infants are directly linked to faulty formula production.The Food and Drug Administration(FDA)has established the toxicity types and chemical tests necessary for evaluating the safety of food additives and GRAS(Generally Recognized as Safe)compounds.These tests are crucial in understanding the food safety aspects of food additives.The health effects of different types of food additives on infants are discussed in this context.The article gives an outline of various national and global agencies that provides recommendations and standards to gauge the quality of baby food.The immunological responses,allergic reaction pathways and other related health hazards among the infants and young children caused by the food additive are discussed in this article.展开更多
Non-aqueous phase enzymatic catalysis technology has been widely ap- plied in the area of food additives production. This paper reviewed the types of re- action medium of non-aqueous phase enzymatic catalysis reaction...Non-aqueous phase enzymatic catalysis technology has been widely ap- plied in the area of food additives production. This paper reviewed the types of re- action medium of non-aqueous phase enzymatic catalysis reaction, introduced the application of non-aqueous phase enzymatic catalysis technology in catalysis of L-ascorbic （isoascorbic） acid esters, short-chain acid esters, sugar esters, vitamin A esters, vi- tamin E esters, and other food additives, and finally predicted the prospects of non- aqueous phase enzymatic catalysis technology.展开更多
In this work,the nano-g-C_(3)N_(4)/Ui O-66-NH_(2)composite was prepared by one-step solvothermal method.The as-prepared composite was characterized by scanning electron microscopy,Brunner-Emmet-Teller measurement,ener...In this work,the nano-g-C_(3)N_(4)/Ui O-66-NH_(2)composite was prepared by one-step solvothermal method.The as-prepared composite was characterized by scanning electron microscopy,Brunner-Emmet-Teller measurement,energy dispersive spectrometer,X-ray diffraction,and Fourier transform infrared spectroscopy.By using nano-g-C_(3)N_(4)/Ui O-66-NH_(2)composite as sorbent,a dispersive solid-phase extraction coupled with high-performance liquid chromatography was developed to sensitive analysis of food colorants including tartrazine,amaranth,carmine,sunset yellow,allura red and bright blue.The experiment parameters including the amount of sorbent,adsorption time,the p H of adsorption solution,desorption time,desorption solvent,the p H of desorption solution as well as the proportion between desorption solvent and buffer solvent were investigated.Under the optimized conditions,the limits of detection(S/N=3) and limits of quantitation (S/N=10) were determined in the ranges of 0.08-0.8 and 0.2-2.0 ng/m L,respectively.With the developed sample pretreatment method,carmine and brilliant blue were determined from blueberry juice by HPLC-DAD.The contents were calculated as 1.53μg/m L and0.17μg/mL,respectively.展开更多
Locations around the equator provide unique habitats for microalgae presumably with exceptional vitality.To develop microalga-derived product systems,we previously created a(sub)tropical microalgal collection.In this ...Locations around the equator provide unique habitats for microalgae presumably with exceptional vitality.To develop microalga-derived product systems,we previously created a(sub)tropical microalgal collection.In this study,two Chlorella strains(MEM176 and MEM193),adaptive to typical tropical climate,were isolated from the collection.The production performance was evaluated where both strains showed a robust growth in high temperatures and light intensities.Specifically,the strains MEM176 and MEM193 produced 503.6-mg/(L·d)and 411.3-mg/(L·d)biomass,respectively,with high contents of proteins.Their commercial and nutritional values were emphasized by amino acid compositions(e.g.,proline,valine,and phenylalanine).Particularly,higher amounts of proline were revealed in MEM176(47.9 mg/g dry biomass(DW))and MEM193(47.9 and 59.2 mg/g DW)than available commercial strains.Compared with MEM193,MEM176 produced 129.7%more lipids in which unsaturated fatty acids(particularly linoleic acid andα-linolenic acid)account for 65%of the total lipids.Therefore,it is promising to explore the potential of these Chlorella strains as food additives via outdoor cultivation in tropical area,notably MEM176 that exhibits superiority as sources of essential amino acids and valuable fatty acids.展开更多
The aim of this study was to revise the provisions for aluminum-containing food additives in GB 2760-2011 （The National Food Safety Standard for Use of Food Additives）, in order to reduce aluminum exposure among the...The aim of this study was to revise the provisions for aluminum-containing food additives in GB 2760-2011 （The National Food Safety Standard for Use of Food Additives）, in order to reduce aluminum exposure among the Chinese population. According to the latest risk assessment results of JECFA and China on aluminum and the actual use of aluminum-containing food additives in certain products, the aluminum-containing food additive-related provisions in GB 2760-2011 were revised. Those revisions included narrowing down the applicable food categories and adjusting the maximum use level of aluminum potassium sulfate and aluminum ammonium sulfate, repealing nine aluminum-containing food additives in puffed food and repealing the use of sodium aluminum phosphate, sodium aluminosilicate and starch aluminum octenylsuccinate in all food.展开更多
Considering the food diversity of natural enemy species and the habitat complexity of prey populations,a pest-natural enemy model with non-monotonic functional response is proposed for biological management of Bemisia...Considering the food diversity of natural enemy species and the habitat complexity of prey populations,a pest-natural enemy model with non-monotonic functional response is proposed for biological management of Bemisia tabaci.The dynamic characteristics of the proposed model are analyzed.In addition,considering that the conversion from prey to predator has a certain time lag rather than instantaneous,a time delay is introduced into this model,and it is shown that the Hopf bifurcation occurs at the interior equilibrium when the time delay is used as the bifurcation parameter.Furthermore,the values of the parameters that determine the direction of the Hopf bifurcation as well as the stability of the periodic solution are calculated.In order to illustrate the theoretical analysis results,numerical simulations and validation are carried out to demonstrate the effects of non-monotonic functional response,additional food supply and habitat complexity.展开更多
Based on the inhibition effect on the respiratory chain activity of microorganisms by toxicants, an electrochemical method has been developed to measure the current variation of a mediator in the presence of microorga...Based on the inhibition effect on the respiratory chain activity of microorganisms by toxicants, an electrochemical method has been developed to measure the current variation of a mediator in the presence of microorganisms contacted with a toxicant. Microelectrode arrays were adopted in this study, which can accelerate the mass transfer rate of an anaiyte to the electrode and also increase the total current signal, resulting in an improvement in detection sensitivity. We selected Escherichia coli as the testee and the standard glucose- glutamic acid as an exogenous material. Under oxygen restriction, the experiments in the presence of toxicant were performed at optimum conditions （solution pH 7.0, 37℃ and reaction for 3 hr）. The resulting solution was then separated from the suspended microorganisms and was measured by an electrochemical method, using ferricyanide as a mediator. The current signal obtained represents the reoxidation of ferrocyanide, which was transformed to inhibiting efficiency, IC50, as a quantitative measure of toxicity. The IC50 values measured were 410, 570 and 830 mg/L for sodium nitrite, borax and aluminum potassium sulfate, respectively. The results show that the toxicity sequence for these three food additives is consistent with the value reported by other methods. Furthermore, the order of damage degree to the microorganism was also observed to be： sodium nitrite 〉 borax 〉 aluminum potassium sulfate 〉 blank, according to the atomic force microscopy images of E. coli after being incubated for 3 hr with the toxic compound in buffer solutions. The electrochemical method is expected to be a sensitive and simple alternative to toxicity screening for chemical food additives.展开更多
In exploring an autonomous independent water supply system, authors have realized the importance of the sustainable water supply utilizing regional features in isolated islands. This paper is further study from the pr...In exploring an autonomous independent water supply system, authors have realized the importance of the sustainable water supply utilizing regional features in isolated islands. This paper is further study from the previous one. This time we have narrowed down the mixing rate of mixed water. In this study, the mixed water less than 0.74% (blood concentration) has been prepared first, and then divided it into five kinds of the mixing rate of mixed water. And we have compared and examined the characteristics of the mixed water from the viewpoint of the relationship between salinity and pH, ORP and that of Dissolved Hydrogen, and examined the possibility of mixed water as a drinking water. As a result, we have obtained the new findings that suggest the possibility.展开更多
A simplex-lattice mixture design with response surface methodology was used to evaluate in vitro synergistic antioxidant activity of red, green, and brown Brazilian propolis extract blends. The in vitro antioxidant ca...A simplex-lattice mixture design with response surface methodology was used to evaluate in vitro synergistic antioxidant activity of red, green, and brown Brazilian propolis extract blends. The in vitro antioxidant capacity of propolis extract blends was measured using the fluorine method of oxygen radical absorption capacity assay (ORAC assay). A synergistic antioxidant interaction was identified between green and brown propolis extracts, and the predictive model accused a binary mixture composed of 59% green and 41% brown propolis extracts with increased antioxidant activity of about 54%. Our findings suggest a possible reduction in the dosages of these natural antioxidants in their various potential applications, including health and food, thereby proving to be a highly promising alternative for the rational use and valorization of propolis.展开更多
Food colorants are widely used in the food industry to maintain or enhance product color. However, as the use of these colorants can have negative impacts on health, it is essential to analyze the risks associated wit...Food colorants are widely used in the food industry to maintain or enhance product color. However, as the use of these colorants can have negative impacts on health, it is essential to analyze the risks associated with their consumption. This analysis requires, among other things, obtaining sufficient data on the presence of these colorants in foods, as well as their level of consumption. However, data on these colorants is often virtually non-existent in developing countries. The aim of this study was to determine the colorant profile of industrial products marketed in Senegal. Information on food additives was collected on 399 labels of different food product categories in shops located in Dakar. Data is recorded and processed using Excel software. Based on the Codex classification, analysis of the profile of additives identified on the labels of food samples revealed the presence of 31 colorants. The natural colorants identified are dominated by beta-carotene, widely present in beverages and dairy products, and paprika extract identified on cookies and industrial sauces. Artificial colors are dominated caramels present in several foods including bouillons, vinegars, sauces and hard candies. Secondly, there was a strong presence of the azo dye Sunset yellow FCF, widely found in samples of beverages, confectionery and cookies. The results of this case study enable us to appreciate the wide presence and diversity of colorants on the Senegalese market, and the importance of controlling them to guarantee consumer safety.展开更多
Significant research has been conducted on using natural plant-based homogenates(NPBH)as additives to improve the quality of yogurt.This paper reviews the effects,mechanisms,and research methods of NPBH as additives t...Significant research has been conducted on using natural plant-based homogenates(NPBH)as additives to improve the quality of yogurt.This paper reviews the effects,mechanisms,and research methods of NPBH as additives to the probiotic content,texture,flavor,and nutritional value of yogurt.The mechanisms by which NPBH promotes the growth of lactic acid bacteria are reviewed,including nutrients in the homogenates,a suitable buffering environment,and the metabolic production of probiotics.Fructose,pectin,dietary fiber,protein,and polysaccharides are the primary influences on the yogurt texture.The aromatic precursors contained in NPBH,their contribution to yogurt flavor,and the health benefits of yogurt nutritional fortification are detailed.In the future,priority could be given to adding Chinese herbs(like wolfberry,saffron,and Rhodiola)with preventing alcoholic liver,anti-aging,blood pressure reduction,and other disease treatment or prevention functions to the yogurt to achieve a win-win situation.In addition,research on the function of NPBH yogurt should focus on the clinical implications.展开更多
基金funded by Key Technology Tackling Programme of Inner Mongolia,grant number2021GG0361funded by Basic Research Operating Costs of Colleges and Universities Directly Under the Inner Mongolia Autonomous Region Project。
文摘Terahertz time-domain spectroscopy is a kind of far-infrared spectroscopy technology,and its spectrum reflects the internal properties of substances with rich physical and chemical information,so the use of terahertz waves can be used to qualitatively identify food additives containing nitrogen elements.Analytic hierarchy process(AHP)was originally used to solve evaluation-type problems,and this paper introduces it into the field of terahertz spectral qualitative analysis,proposes a terahertz time-domain spectral qualitative identification method combined with analytic hierarchy process,and verifies the feasibility of the method by taking four common food additives(xylitol,L-alanine,sorbic acid,and benzoic acid)and two illegal additives(melamine,and Sudan Red No.I)as the objects of study.Firstly,the collected terahertz time-domain spectral data were pre-processed and transformed into a data set consisting of peaks,peak positions,peak numbers and overall trends;then,the data were divided into comparison and test sets,and a qualitative additive identification model incorporating analytic hierarchy process was constructed and parameter optimisation was performed.The results showed that the qualitative identification accuracies of additives based on single factors,i.e.,overall trend,peak value,peak position,and peak number,were 80.23%,70.93%,67.44%,and 40.70%,respectively,whereas the identification accuracy of the analytic hierarchy process qualitative identification method based on multi-factors could be improved to 92.44%.In addition,the fuzzy characterisation of the absorption spectrum data was binarised in the data pre-processing stage and used as the base data for the overall trend,and the recognition accuracy was improved to 94.19%by combining the fuzzy characterisation method of such data with the hierarchical analysis qualitative recognition model.The results show that it is feasible to use terahertz technology to identify different varieties of additives,and this paper constructs a hierarchical analytical qualitative model with better effect,which provides a new means for food additives detection,and the method is simple in steps,with a small demand for samples,which is suitable for the rapid detection of small samples.
文摘Food safety has become a major concern for consumers, as well as a priority for regulatory authorities. Faced with the growing industrial and domestic use of food additives, many questions are being asked and concerns are being felt by consumers around the world. Consumer perception defines the acceptability or rejection of food products, and has an impact on consumption patterns and behavior. To assess the level of knowledge and perception of food additives, a pilot study was carried out on a sample of 200 people in Dakar and Saint-Louis. A questionnaire was used to assess the acceptance or rejection, use and impact of food additives by consumers in Senegal. The results revealed several aspects. On the whole, the people surveyed expressed great mistrust and even rejection of these substances added to food products. This consumer perception is shared throughout the world, as indicated in numerous surveys. It also emerges from this study that, although most consumers are aware of the existence of these additives and their uses in the home, they feel that the use of these substances in industrial production is too excessive. What’s more, consumers associate food additives with numerous pathologies such as cancer, diabetes, hypertension, stroke and even sexual impotence. For some of these indexed pathologies, scientific studies have reached the same conclusions, although controversy still persists. On the other hand, for some of the other adverse effects mentioned, no cause-and-effect relationship has been scientifically demonstrated. In these latter cases, it seems that negative communication, misinformation and misconceptions have a major influence on consumer perception of food additives.
基金the financial support by the Food Safety Fund of General Administration of Quality Supervision,Inspection and Quarantine of Chinathe Key Scientific Program of National Institute of Metrology of China(Nos.ASPAQ201010 and AJDYX1116)
文摘An efficient and accurate analytical method was developed for the simultaneous determination of 20 synthetic food additives, including three sweeteners,seven food colorants,nine synthetic preservatives and caffeine,by high performance liquid chromatography （HPLC） with photodiode array detector（PDA）.This method permits the detection of food additives at very low concentrations（0.005-0.150μg/mL）.The applicability was verified by the determination of food additives present in various foodstuffs.
文摘This study was to analyze the risk of sulfites in food consumed by the Chinese people and assess the health protection capability of maximum-permitted level （MPL） of sulfites in GB 2760-2011. Sulfites as food additives are overused or abused in many food categories. When the MPL in GB 2760-2011 was used as sulfites content in food, the intake of sulfites in most surveyed populations was lower than the acceptable daily intake （ADI）. Excess intake of sulfites was found in all the surveyed groups when a high percentile of sulfites in food was intaken. Moreover, children aged 1-6 years are at a high risk to intake excess sulfites. The primary cause for the excess intake of sulfites in Chinese people is the overuse and abuse of sulfites by the food industry. The current MPL of sulfites in GB 2760-2011 protects the health of most populations.
文摘In this paper, on the basis of the implementation of the national chemical industry standard analytical test methods and analysis of test items, a food additive quality analysis and inspection of network management applications are developed using the development technology of Visual Basic language and computer system operating environment, to achieve a network management software for users on food additives of quality analytical testing. The software sets up an information sharing network platform for enterprise and quality management departments, which is a major innovation in the food additive quality analysis on test management methods and tools.
基金Supported by National Undergraduate Training Program for Innovation and Entrepreneurship(201410459011)
文摘With the vacuum freeze-drying technology, frozen dumpling wrappers were prepared, to investigate the effects of six kinds of food additives, including modified starch, compound phosphate, maltodextrin, guar gum, distilled monoglycerides and transglutaminase （TG enzyme）, on the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers. The results showed that, with respective addition of 6% modified starch, O. 1% compound phosphate, 10% maltodextrin, 0.4% guar gum, 0.4% distilled monoglyceride and 0.3% transglutaminase, the drying rate, rehydration ratio and sense value of the frozen dumpling wrappers were the highest.
文摘In this paper, based on the analysis and test methods of national standards （GB 14754-2010） and chemical analysis and test items carried out by chemical enterprises, a set of automatic processing of quality analysis test data of ascorbic acid products was developed by using access database technology and Visual Basic programming language system, and its stability was investigated. The results show that the software can manage intelligently all aspects of the quality analysis and test of ascorbic acid products, uploading timely the data and results of the analysis and inspection to the network and saving it for users, enterprises and quality management, which set up a network of information sharing platform to ensure the authenticity and reliability of measurement results, improving greatly the speed of data processing, saving valuable time, reducing production costs with good economic efficiency and social benefit. It has practical value for ascorbic acid quality analysis test data processing automatically the results of the implementation of intelligent management.
基金supported by CNPq-Brazil program and PACD-FCF-UNESP.
文摘An ion-exchange chromatography (IEC) followed by post-column derivatization method was validated for the determination of glutamine in food additive products. The chromatographic method was carried out on a sodium cation-exchange column and using detection at 570 nm. The mobile phase consisted of sodium eluant, pH 3.15, with 5% sulfolane, sodium eluant, pH 7.40 and sodium column regenerant. The method was linear in the range of 4 - 50 μg/mL (r2 = 0.9999). The accuracy was 99.78%. Moreover, method validation demonstrated acceptable results for precision and robustness. The method was found to be able to use for routine analysis of the glutamine.
基金support received from Centre for Research(MRP-DSC 1936),CHRIST(Deemed to be University),India.
文摘The infant food market has expanded rapidly over the past two decades.However,the industry faces significant chal-lenges,including concerns over the health effects of infant food additives and issues with food safety.However,new evidences suggest that certain food additives,such as those used to preserve and transport infant formula to keep it fresh for longer,should be avoided.Science into the effects of additives on human behavior makes up a sizable sector of the additives market.Problems such as hypernatremic dehydration,malnutrition,and obesity in infants are directly linked to faulty formula production.The Food and Drug Administration(FDA)has established the toxicity types and chemical tests necessary for evaluating the safety of food additives and GRAS(Generally Recognized as Safe)compounds.These tests are crucial in understanding the food safety aspects of food additives.The health effects of different types of food additives on infants are discussed in this context.The article gives an outline of various national and global agencies that provides recommendations and standards to gauge the quality of baby food.The immunological responses,allergic reaction pathways and other related health hazards among the infants and young children caused by the food additive are discussed in this article.
基金Supported by Jiangxi Provincial Engineering & Technology Research Center for Food Additives Bio-ProductionScience & Technology Platform Construction Program of Jiangxi Province (2010DTZ01900)+1 种基金Priority Academic Program Development of Jiangsu Higher Education InstitutionsResearch Foundation for Advanced Talents of Jiangsu University (08JDG029)~~
文摘Non-aqueous phase enzymatic catalysis technology has been widely ap- plied in the area of food additives production. This paper reviewed the types of re- action medium of non-aqueous phase enzymatic catalysis reaction, introduced the application of non-aqueous phase enzymatic catalysis technology in catalysis of L-ascorbic （isoascorbic） acid esters, short-chain acid esters, sugar esters, vitamin A esters, vi- tamin E esters, and other food additives, and finally predicted the prospects of non- aqueous phase enzymatic catalysis technology.
基金sponsored by the National Nature Science Foundation of China (No.22076038)Natural Science Foundation of Henan (No.202300410044)。
文摘In this work,the nano-g-C_(3)N_(4)/Ui O-66-NH_(2)composite was prepared by one-step solvothermal method.The as-prepared composite was characterized by scanning electron microscopy,Brunner-Emmet-Teller measurement,energy dispersive spectrometer,X-ray diffraction,and Fourier transform infrared spectroscopy.By using nano-g-C_(3)N_(4)/Ui O-66-NH_(2)composite as sorbent,a dispersive solid-phase extraction coupled with high-performance liquid chromatography was developed to sensitive analysis of food colorants including tartrazine,amaranth,carmine,sunset yellow,allura red and bright blue.The experiment parameters including the amount of sorbent,adsorption time,the p H of adsorption solution,desorption time,desorption solvent,the p H of desorption solution as well as the proportion between desorption solvent and buffer solvent were investigated.Under the optimized conditions,the limits of detection(S/N=3) and limits of quantitation (S/N=10) were determined in the ranges of 0.08-0.8 and 0.2-2.0 ng/m L,respectively.With the developed sample pretreatment method,carmine and brilliant blue were determined from blueberry juice by HPLC-DAD.The contents were calculated as 1.53μg/m L and0.17μg/mL,respectively.
基金Supported by the National Key R&D Program of China(Nos.2021YFA0909600,2021YFE0110100)the National Natural Science Foundation of China(Nos.32060061,32370380)+3 种基金the Key R&D Program of Hainan Province(Nos.ZDYF2024XDNY244,ZDYF2022XDNY140)the Natural Science Foundation of Hainan Province(No.322QN250)the Foreign Expert Foundation of Hainan Province(No.G20230607016E)the Program of Key Lab of Ministry of Education for Utilization and Conservation of Tropical Marine Bioresources(No.2023SCNFKF04)。
文摘Locations around the equator provide unique habitats for microalgae presumably with exceptional vitality.To develop microalga-derived product systems,we previously created a(sub)tropical microalgal collection.In this study,two Chlorella strains(MEM176 and MEM193),adaptive to typical tropical climate,were isolated from the collection.The production performance was evaluated where both strains showed a robust growth in high temperatures and light intensities.Specifically,the strains MEM176 and MEM193 produced 503.6-mg/(L·d)and 411.3-mg/(L·d)biomass,respectively,with high contents of proteins.Their commercial and nutritional values were emphasized by amino acid compositions(e.g.,proline,valine,and phenylalanine).Particularly,higher amounts of proline were revealed in MEM176(47.9 mg/g dry biomass(DW))and MEM193(47.9 and 59.2 mg/g DW)than available commercial strains.Compared with MEM193,MEM176 produced 129.7%more lipids in which unsaturated fatty acids(particularly linoleic acid andα-linolenic acid)account for 65%of the total lipids.Therefore,it is promising to explore the potential of these Chlorella strains as food additives via outdoor cultivation in tropical area,notably MEM176 that exhibits superiority as sources of essential amino acids and valuable fatty acids.
文摘The aim of this study was to revise the provisions for aluminum-containing food additives in GB 2760-2011 （The National Food Safety Standard for Use of Food Additives）, in order to reduce aluminum exposure among the Chinese population. According to the latest risk assessment results of JECFA and China on aluminum and the actual use of aluminum-containing food additives in certain products, the aluminum-containing food additive-related provisions in GB 2760-2011 were revised. Those revisions included narrowing down the applicable food categories and adjusting the maximum use level of aluminum potassium sulfate and aluminum ammonium sulfate, repealing nine aluminum-containing food additives in puffed food and repealing the use of sodium aluminum phosphate, sodium aluminosilicate and starch aluminum octenylsuccinate in all food.
基金supported in part by the National Natural Science Foundation of China(No.11401068).
文摘Considering the food diversity of natural enemy species and the habitat complexity of prey populations,a pest-natural enemy model with non-monotonic functional response is proposed for biological management of Bemisia tabaci.The dynamic characteristics of the proposed model are analyzed.In addition,considering that the conversion from prey to predator has a certain time lag rather than instantaneous,a time delay is introduced into this model,and it is shown that the Hopf bifurcation occurs at the interior equilibrium when the time delay is used as the bifurcation parameter.Furthermore,the values of the parameters that determine the direction of the Hopf bifurcation as well as the stability of the periodic solution are calculated.In order to illustrate the theoretical analysis results,numerical simulations and validation are carried out to demonstrate the effects of non-monotonic functional response,additional food supply and habitat complexity.
基金supported by the National Natural Science Foundation of China (No. 20820102037,20935003)the National Basic Research Program (973) of China (No.2010CB933603)
文摘Based on the inhibition effect on the respiratory chain activity of microorganisms by toxicants, an electrochemical method has been developed to measure the current variation of a mediator in the presence of microorganisms contacted with a toxicant. Microelectrode arrays were adopted in this study, which can accelerate the mass transfer rate of an anaiyte to the electrode and also increase the total current signal, resulting in an improvement in detection sensitivity. We selected Escherichia coli as the testee and the standard glucose- glutamic acid as an exogenous material. Under oxygen restriction, the experiments in the presence of toxicant were performed at optimum conditions （solution pH 7.0, 37℃ and reaction for 3 hr）. The resulting solution was then separated from the suspended microorganisms and was measured by an electrochemical method, using ferricyanide as a mediator. The current signal obtained represents the reoxidation of ferrocyanide, which was transformed to inhibiting efficiency, IC50, as a quantitative measure of toxicity. The IC50 values measured were 410, 570 and 830 mg/L for sodium nitrite, borax and aluminum potassium sulfate, respectively. The results show that the toxicity sequence for these three food additives is consistent with the value reported by other methods. Furthermore, the order of damage degree to the microorganism was also observed to be： sodium nitrite 〉 borax 〉 aluminum potassium sulfate 〉 blank, according to the atomic force microscopy images of E. coli after being incubated for 3 hr with the toxic compound in buffer solutions. The electrochemical method is expected to be a sensitive and simple alternative to toxicity screening for chemical food additives.
文摘In exploring an autonomous independent water supply system, authors have realized the importance of the sustainable water supply utilizing regional features in isolated islands. This paper is further study from the previous one. This time we have narrowed down the mixing rate of mixed water. In this study, the mixed water less than 0.74% (blood concentration) has been prepared first, and then divided it into five kinds of the mixing rate of mixed water. And we have compared and examined the characteristics of the mixed water from the viewpoint of the relationship between salinity and pH, ORP and that of Dissolved Hydrogen, and examined the possibility of mixed water as a drinking water. As a result, we have obtained the new findings that suggest the possibility.
文摘A simplex-lattice mixture design with response surface methodology was used to evaluate in vitro synergistic antioxidant activity of red, green, and brown Brazilian propolis extract blends. The in vitro antioxidant capacity of propolis extract blends was measured using the fluorine method of oxygen radical absorption capacity assay (ORAC assay). A synergistic antioxidant interaction was identified between green and brown propolis extracts, and the predictive model accused a binary mixture composed of 59% green and 41% brown propolis extracts with increased antioxidant activity of about 54%. Our findings suggest a possible reduction in the dosages of these natural antioxidants in their various potential applications, including health and food, thereby proving to be a highly promising alternative for the rational use and valorization of propolis.
文摘Food colorants are widely used in the food industry to maintain or enhance product color. However, as the use of these colorants can have negative impacts on health, it is essential to analyze the risks associated with their consumption. This analysis requires, among other things, obtaining sufficient data on the presence of these colorants in foods, as well as their level of consumption. However, data on these colorants is often virtually non-existent in developing countries. The aim of this study was to determine the colorant profile of industrial products marketed in Senegal. Information on food additives was collected on 399 labels of different food product categories in shops located in Dakar. Data is recorded and processed using Excel software. Based on the Codex classification, analysis of the profile of additives identified on the labels of food samples revealed the presence of 31 colorants. The natural colorants identified are dominated by beta-carotene, widely present in beverages and dairy products, and paprika extract identified on cookies and industrial sauces. Artificial colors are dominated caramels present in several foods including bouillons, vinegars, sauces and hard candies. Secondly, there was a strong presence of the azo dye Sunset yellow FCF, widely found in samples of beverages, confectionery and cookies. The results of this case study enable us to appreciate the wide presence and diversity of colorants on the Senegalese market, and the importance of controlling them to guarantee consumer safety.
基金supported by the Natural Science Funding of China(31972048)the outstanding youth fund of Zhejiang Province(LR22C200001).
文摘Significant research has been conducted on using natural plant-based homogenates(NPBH)as additives to improve the quality of yogurt.This paper reviews the effects,mechanisms,and research methods of NPBH as additives to the probiotic content,texture,flavor,and nutritional value of yogurt.The mechanisms by which NPBH promotes the growth of lactic acid bacteria are reviewed,including nutrients in the homogenates,a suitable buffering environment,and the metabolic production of probiotics.Fructose,pectin,dietary fiber,protein,and polysaccharides are the primary influences on the yogurt texture.The aromatic precursors contained in NPBH,their contribution to yogurt flavor,and the health benefits of yogurt nutritional fortification are detailed.In the future,priority could be given to adding Chinese herbs(like wolfberry,saffron,and Rhodiola)with preventing alcoholic liver,anti-aging,blood pressure reduction,and other disease treatment or prevention functions to the yogurt to achieve a win-win situation.In addition,research on the function of NPBH yogurt should focus on the clinical implications.
