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    • 1  Usage Status and Comparison Analysis of the Food Colour in Some Countries(Regions)
    ZOU Zhi-fei ,  PU Min ,  LI Jian-jun ,  CHEN Yong-hong
    2010, 22(2):112-120.
    [Abstract](5527) [HTML](0) [PDF 766.95 K](32951)
    Abstract:
    Food color was divided into three categories,that was tar pigments, natural pigments and others. Edible tar pigment was classified to azo, triarylmethane, xanthene, fluorescent ketone, quinoline derivatives and indigo dye, and natural pigment was classified to tetrapyrroles (porphyrins) derivatives, isoprene derivatives, anthocyanin derivatives, ketone derivatives, quinone derivatives and the others according to their chemical structure.There are INS,E-number,C.I and the code about synthetic pigment in some countries in food color.The regulations and the use varieties about food color of China, CAC, Russia, EU, US, Canada, Japan, Hong Kong , Macao and China Taiwan was introduced respectively. Comparison analysis about differences in formulation of food additicve standard, prohibition about colour variety, attitude about usage of edible tar colour, and colour variety (tar colur,natural colour and others),scope and limits about color usage were performed with comparative analysis. Color usage in the produce of export food in accordance with standard of destination , focus on variety and limit of colour in import food according to their sources was proposed, and trends about usage of food color was Prospect ed also.
    2  Revision on the National food safety standard-standards for uses of food additives(GB 2760—2011)
    Wang Huali ,  Zhang Jiyue ,  Zhang Jianbo
    2011, 23(6):571-575.
    [Abstract](3345) [HTML](0) [PDF 223.37 K](27190)
    Abstract:
    According to The Law of Food Safety,the related requirements of the State Council and the Ministry of Public Health,and the program of systemic revision of national food safety standards,the Hygienic Standards for the Use of Food Additives(GB 2760—2007) was revised by the National Institute of Nutrition and Food safety of China CDC in 2011.The revised parts are mainly on the regulations of using food additives,food processing aids and flavorings.The revision of the National food safety standard-...
    3  Comparative study on regulations and standards for health food control (to be continued)
    Zhao Danyu Zhang Zhiqiang
    2004(4).
    [Abstract](2376) [HTML](0) [PDF 194.33 K](27113)
    Abstract:
    The comparative study was conducted on the regulations and standards in related with health food or health claim control in the countries or regions of Chinese Mainland, Australia, European Union, Japan, USA and Chinese Taipei, taking Codex Alimentarius Commission as reference. The analysis is focus on the similarities and differences on the part of the definition, legal status, the requirements for product composition and form and the procedure of safety and functional evaluation among these countries or regions, in an attempt to find out the background information and scientific evidence for the relevant regulations and standards. The administration patterns of health food or health claim by the authorities of individual countries or regions, i.e. whether it is a pre-market approval system or a preview (pre-market registered) system, been elaborated and analyzed. To the improvement of health food control system in China, some proposals and recommendations were made based on the analysis of the merits and defects thereof, and technical evidence was provided for the international coordination in the future.
    4  Optimizing cleanup of pyrethroid pesticide residues in cucumber by orthogonal design-repeat experiment method
    Huang Cheng ,  Guo Mei
    2012, 24(5):438-440.
    [Abstract](2359) [HTML](0) [PDF 478.25 K](25354)
    Abstract:
    目的优选QuEChERS方法中黄瓜拟除虫菊酯类农药残留净化剂的最佳组合。方法采用正交实验法,以农药加标回收率(气相色谱法)为指标,考察净化剂PSA(N-丙基乙二胺)、C18(C18烷基-硅胶)、GCB(石墨化炭黑)三因素的影响。结果重复试验表明,10 g黄瓜2 ml定容液净化剂的最佳组合是A2B1C2,即0.075 g PSA,0.025 g C18,0.050 g GCB。结论正交试验法用于优选蔬菜中农药残留检测的QuEChERS净化剂组合,既可节省试剂,又能满足检测需要。
    5  Study on antibiotic resistance of Cronobacter sakazakii isolated from imported dairy product
    ZHANG Xi-meng ,  ZENG Jing ,  WEI Hai-yan ,  FU Pu-bo ,  HAN Xiao
    2013, 25(4):320-323.
    [Abstract](1777) [HTML](0) [PDF 4.44 M](25287)
    Abstract:
    To investigate antibiotic resistance of Cronobacter sakazakii isolated from imported dairy products. Methods100strains of Cronobacter sakazakii were tested for antibiotic susceptibility by disk diffusion recommended by the National Committee of Clinical laboratory Standard. Results All strains were sensitive to Mezlocillin, Imipenem, Meropenem, Gentamicin, Amikacin, Kanamycin, Tobramycin, Chloramphenicol, Cefepime, Cefoperazone, Cefotaxime Sodium, Ceftazidime, Pentahydrate, Ciprofloxacin and Norfloxacin, while resistant to Proctaphlin Sodium. The ratio of resistant strains to Ampicillin, Cefalotin, Cefazolin Sodium, Sodium and Tetracycline was 65%, 17%, 3% and 2%, respectively. The ratio of intermediate resistant strains to Ampicillin, Cefazolin Sodium, Cefalotin Sodium, Ceftriaxone Sodium, Tetracycline was 25%, 23%, 6%, 2% and 1% respectively. 13strains were multiresistant to 3kinds of antibiotics and 4strain was multiresistant. ConclusionCronobacter sakazakii strains isolated from imported dairy products were susceptible to most of the tested antibiotics, but resistance were increasing. In this study, All drug resistant strains to oxacillin. Hereby, the issue of Cronobacter sakazakii multiresistance should arouse abroad attention worldwide.
    6  National and international food safety assessment overview
    Li Ning ,  Yan Weixing
    2011, 23(1):13-16.
    [Abstract](3927) [HTML](0) [PDF 711.55 K](24955)
    Abstract:
    The result of food safety risk assessment is the scientific basis for formulating the food safety standards and for exercising food safety supervision and administration. To exert the effects of food safety risk assessment in supervision and administration, some countries established specific agencies for food safety risk assessment, as well as in China with National Food Safety Risk Assessment Expert Committee. Despite that there is still a long way to go for China in food safety risk assessment compared to developed countries, the technologies applied in formulating food safety standards, handling of food safety accidents and risk communications exerted significant effect. However, we still need to promote constructions building in system of food safety risk assessment from the aspects of organizations, capacities and technologies in risk assessment and human resources considering the situation of food safety and needs of food safety supervision.
    7  Microbe inspection of export frozen shrimps during processing at a factory
    LEI Xiaoling ,  ZENG Shaokui ,  JIANG Zhihong ,  ZHANG Chaohua ,  WU Hongmian
    2005(1).
    [Abstract](2187) [HTML](0) [PDF 211.13 K](24710)
    Abstract:
    The microbe change in export frozen shrimp(shrimp meat,headless shrimp)at different stages of processing was reported.The bacterial contamination of utensils,equipment environment was checked.The results demonstrated that the aerobic plate counts of export frozen shrimp generally were up to the standard.Coliforms sometimes exceed the standard.Pathogens were not detected.Aerobic plate counts of utensils and equipment often go beyond the standard.
    8  Overview on the Single Raw Material Health Foods Approved in China and the Revelations for Their Registration and Administration
    ZHOU Su-juan ,  ,  WAN Chao ,  BAI Hong
    2010, 22(2):143-146.
    [Abstract](2076) [HTML](0) [PDF 367.21 K](24637)
    Abstract:
    Objectives To investigate the current status of single raw material health foods registration in China. Methods The registration of 419 single raw material health foods from the State Food and Drug Administration (SFDA) in the period of 2003-2007 were studied and analyzed, including the registration number, function claims, material categories and active ingredients, etc. Results The number of single raw material health foods accounted for 13.1% of total registered functional foods in this period. Half of the function claims were enhancing immune function. The active ingredients were nonspecific. The most common ingredients were polysaccharide, total saponins and total flavonoid. The chief categories of component were traditional Chinese material, foodstuff, edible fungi and algae. Conclusions The use of extracted materials might bring potential quality and safety issues because of no unified standards and processing technique. It is necessary to standardize management for extracted materials urgently. Take the single raw material products as a trial to seek a simplified mode for the registration and management of health foods.
    9  Comparative study on regulations and standards for health food control
    Zhao Danyu ,  Zhang Zhiqiang
    2004(5).
    [Abstract](2136) [HTML](0) [PDF 184.87 K](24206)
    Abstract:
    The comparative study was conducted on the regulations and standards in related with health food or health claim control in the countries or regions of Chinese Mainland, Australia, European Union, Japan, USA and Chinese Taiwan, taking Codex Alimentarius Commission as reference. The analysis is focus on the similarities and differences on the part of the definition, legal status, the requirements for product composition and form and the procedure of safety and functional evaluation among these countries or regions, in an attempt to find out the background information and scientific evidence for the relevant regulations and standards. The administration patterns of health food or health claim by the authorities of individual countries or regions, i.e. whether it is a pre market approval system or a preview (pre market registered) system, have been elaborated and analyzed in this tert. To the improvement of health food control system in China, some proposals and recommendations were made based on the analysis of the merits and defects thereof, and technical evidence was provided for the international coordination in the future.
    10  The application of contamination index method to evaluate heavy metal contaminations in dairy products
    SUN Yan-bin ,  SUN Ting ,  DONG Shu-xiang ,  LI Shi-kai ,  ZHONG Qing ,  ZHANG Jun
    2015, 27(4):441-446. DOI: 10.13590/j.cjfh.2015.04.020
    [Abstract](2186) [HTML](0) [PDF 10.31 M](23844)
    Abstract:
    To understand the distribution characteristics of heavy metal contamination in dairy products, and to evaluate the status and the extent of heavy metal contamination.Methods The contents of Pb, total-Hg, Cd, Cr and total-As in raw milk, fermented milk, sterilized milk, infant formula and milk powder during 2012-2013 were detected. Single factor contamination index method and comprehensive contamination index method of Nemerow were used to evaluate the contamination level according to the grading standard of agriculture product quality. Results The detection rate of Pb, total-As, total-Hg, Cd and Cr were 14.0%(21/150), 24.7%(37/150), 82.0%(109/133), 26.3%(35/133)and 72.9%(43/59) in dairy products, respectively. Pb in raw milk and Cd in sterilized milk were not detected. The mean, P75 and P95 of total-Hg in raw milk were higher than the limit. The P95 of total-Hg in fermented milk and sterilized milk and Cd in milk powder were higher than the limit. The detection rate and single factor contamination index of total-Hg were the highest in raw milk, fermented milk and sterilized milk, which indicated there was severe contamination in the raw milk(PHg>1) and mild contamination in fermented milk (PHg>0.6). The detection rate of Cr was the highest in infant formula and milk powder, while single factor contamination index of Cd was the highest. The heavy metal contamination in raw milk ranked the first with Pn=0.754, reaching mild level of contamination. The heavy metal contamination in dairy products could be lined in a decreasing order of raw milk, fermented milk, sterilized milk, milk powder and infant formula.Conclusion Four kinds of dairy products were at the safe level of heavy metal contamination. Total-Hg was the dominant heavy metal contamination in liquid milk, while Cd in solid milk. Single factor contamination index and comprehensive contamination index of total-Hg in raw milk indicated that measures should be taken to prevent the contamination.
    11  Study on Estrogenic Effect of Resveratrol
    ZHANG Wen-zhong ,  LI Ning ,  LI Rong
    2008(3).
    [Abstract](2953) [HTML](0) [PDF 273.27 K](23785)
    Abstract:
    目的探索反式白藜芦醇经口摄入后，在体内的雌激素作用和剂量一反应关系。方法选用19日龄未成年大鼠做子宫增重试验，分别经灌胃给予0．1、0．3、0．6和1．0g／kgBW的白藜芦醇，以3．0p∥kgBW的雌二醇为阳性对照，并设立水和油的阴性对照组，所有剂量组连续灌胃3d。实验结束称量子宫的湿重和干重，对卵巢、子宫和阴道进行组织病理学检查，并测量子宫内膜上皮细胞高度。结果和对照组比较，白藜芦醇对子宫重量无影响；组织病理学结果显示，1．0g／kgBW白藜芦醇剂量组的子宫轻度增生，0．3、0．6和1．0g／kgBW白藜芦醇剂量组的阴道轻度增生，无剂量-反应关系；受试物组子宫内膜上皮细胞高度无明显变化。结论白藜芦醇经口摄入时雌激素作用较弱，且无剂量-反应关系。
    12  Advance on Study of Biogenic Amines in Food
    HE Qing-hua ,  WU Yong-ning ,  YIN Yu-long
    2007(5).
    [Abstract](3302) [HTML](0) [PDF 241.45 K](23323)
    Abstract:
    If over-dose biogenic amines were eaten, it may have deleterious impacts on human and animals. To illustrate the effects of biogenic amines in food on human, the source, influential factors, metabolism and toxicological research of biogenic amines were briefly reviewed.
    13  Arsenic Speciation and Food Safety in Seafoods
    ZHANG Wen-de
    2007(4).
    [Abstract](1840) [HTML](0) [PDF 266.45 K](23004)
    Abstract:
    To accurately understand the inorganic arsenic origin in seafoods and scientifically appraise the quality of seafood products, some problems on arsenic chemical and speciation form, background value, inorganic arsenic and determination of arsenic in marine organisms were discussed. References were provided for determination of inorganic arsenic in seafoods.
    14  Comparison and analysis of the aerobic plate count,coliforms,Escherichia coli,enterobacteriaceae in national and international food safety standards
    Xu Jin ,  Pang Lu
    2011, 23(5):472-477.
    [Abstract](2749) [HTML](0) [PDF 636.81 K](22938)
    Abstract:
    As indicator organisms,standards for aerobic plate count,coliforms,Escherichia coli,enterobacteriaceae applied in each country were different.Based on the comparison and analysis of microbiological criteria of foods in Australia,New Zealand,European Communities,Canada and Hong Kong,recommendations and technical basis for the elaboration of general microbiological criteria of China’s national food safety standards were provided. 更多还原
    15  Determination of glucosamine hydrochloride in health food by HPLC
    Gan Binbin ,  Liu Zhanhua ,  Li Shaohao
    2011, 23(6):531-533.
    [Abstract](2565) [HTML](0) [PDF 249.14 K](22909)
    Abstract:
    Objective To establish a method for the determination of glucosamine hydrochloride in health food by HPLC.Methods Samples were extracted ultrasonically with water and separated on a CAPCELLPAKCR column(4.6 mm×150 mm,5 μm);the mobile phase consisted of 25 mmol ammonium acetate+acetonitrile(in 0.1% formic acid)(25+75,V/V).The flow rate was 1.0 mL/min;the detection wavelength was 200 nm.Results The standard curve of glucosamine hydrochloride was linear over the range in 0.2~26.0 μg(r=0.999 982).The...
    16  Comparative study on microbiological limits for ready-to-eat foods
    Xu Jin ,  Pang Lu
    2012, 24(5):474-478.
    [Abstract](2339) [HTML](0) [PDF 735.98 K](22869)
    Abstract:
    Based on the analysis of microbiological criteria for ready-to-eat foods in Codex Alimentarius Commission,the European Union,Australia,New Zealand,England and HongKong China,the article provides recommendations for the elaboration of microbiological criteria of Chinese national food standard.
    17  Study on Development and Current Status of Chinese Legal Systems of Health Foods
    ZHANG Li-wei ,  ZHAO Hong-jing ,  BAI Hong ,  WAN Chao
    2008(3).
    [Abstract](3142) [HTML](0) [PDF 234.99 K](22545)
    Abstract:
    目的总结我国保健食品法律、法规、标准体系发展历史与现状，为未来发展提供建议。方法系统收集我国自1995年《中华人民共和国食品卫生法》首次赋予保健食品法律地位以来有关保健食品生产、销售、流通、监管环节的法律法规，进行纵向与横向的比较分析。结果从管理角度讲，我国保健食品经历了《保健食品管理办法》及《保健食品注册管理办法》两个时期，经历了一个逐步发展完善的过程，在立法过程中体现了“公平、公正、便民、高效和救济”等法制理念的不断进步。现在，我国保健食品法律、法规、标准在产品生产、市场、监控、评估4个方面基本形成了体系，并在新功能、新原料开发方面采取了更为开放的姿态。结论今后我国应加强技术性法规标准的建设，完善《保健食品注册管理办法》相应配套办法，进一步理顺各部门食品安全监管职能，明确责任，注重部门规章的衔接，进一步以法律、法规、标准体系建设整顿市场秩序，引导保健食品行业健康有序地发展。
    18  Determination of Nitrate and Nitrite in Foods by Ion Chromatography
    ZHANG Lei ,  ZHAO Yun-feng ,  ZHENG Hong-guo ,  ZHANG Lei ,  LIU Xiao ,  ZHAO Yun-feng ,  MOU Shi-fen ,  ZHENG Hong-guo ,  WU Yong-ning
    2008(4).
    [Abstract](2698) [HTML](0) [PDF 249.71 K](22141)
    Abstract:
    目的建立同时测定食品中硝酸盐和亚硝酸盐的离子色谱方法。方法采用超声提取、固相萃取柱净化的方法对试样进行前处理，高容量阴离子交换色谱枉分离，抑制型电导检测器检测。结果亚硝酸盐和硝酸盐的检出限分别为0.005mg／L和0.008mg／L。回收率均在80％以上，RSD小于10％。结论该方法简便快捷、准确可靠，适用于多种食品基质中亚硝酸盐和硝酸盐的分析。

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