Abstract:The Saimaiti apricot fruit were used to study how pre-harvest oligochitosan treatment affect the storage quality and post-harvest physiology of the apricot fruit. During the four periods of fruit phrase, fruit-development，veraison and 48h before harvest, the apricot trees were spayed on with 0.01%, 0.05% or 0.25% chitosan solution (molecular weight 5000) respectively and stored at 4 ℃, 90~95% RH after harvesting. The physiological and biochemical indexes of apricot fruit were evaluated during storage. Results showed that oligochitosan treatment was most effective in maintaining the quality. This treatment can also prolong storage period of fruits by modulating the ripening and senescence of fruit cells. The qualities and indexes of apricot fruits treated by pre-harvest 0.05% oligochitosan were superior to other testing group.

Abstract:The effects of succinylation on emulsifying property and the in vitro trypsin digestibility of kidney bean protein isolate (KPI) were investigated. The succinylation of KPI included two stages: one is the succinylation of ζ-amino groups (N- succinylation) and the other is the succinylation of hydroxyl groups (O-succinylation). The degree of the N-succinylation sharply increased to about 93~94% with the anhydride levels increasing from 0 to 0.2. The O-acylation (Thr, Ser) distinctly occurred only when the N-acylation was nearly complete. The O-acylation occurred only after extensive blocks of ζ-amino groups. At low ionized strength, the EAI and EAS increased as the degree of N-succinylation, while the EAI and EAS of succinylated KPI were nearly unaffected in N-succinylation. The EAI and ESI of untreated or succinylated KPI decreased as the ionized strength of the tested solution increased. Additionally, the in vitro trypsin digestibility was improved by the succinylation in a dose-dependent manner. The present data indicated that the succinylation could be used to modulate the emulsifying and in vitro digestibility of kidney bean protein isolate (KPI).

Abstract:Zijin sweet orange were treated by cinnamon essential oil with concentration of 15 μL/L, 20 μL/L and 25 μL/L at room temperature and the changes of physiology, biochemistry, as well as nutrient content were investigated. The results showed that the treatment with 15 μL/L cinnamon essential oil could restrain respiration intensity, lower water loss and rotten fruit, and inhibit the decline of titratable acidity, total soluble sugar and Vc content. In addition, it can emarkably reduce MDA accumulate, keep integrity of membrane well and slow down the senescence of fruits. Results showed that Zijin sweet orange treated by 15 μL/L cinnamon essential oil had the best storage quality, and remained the local flavor and the original colour during a 54 day storage.

Abstract:Influences of 4-HR, tea polyphenol, chitosan, polyphosphate, phytic acid and sorbitol on quality changes of Euphausia superba were investigated by testing the indexes of sensory evaluation, TCA-soluble nitrogen contents, TBARS values, salt-soluble protein contents and juice volume loss under the condition of (2±0.1) ℃ in this research. The results indicated that the teated food additives showed different effects on quality changes of Euphausia superba.The use of polyphosphate and sorbitol obtained high sensory scores and had remarkable discrepancy with control group (P＜0.05). Changes of TBARS were inhibited effectively on Euphausia superba after adding 0.2 g/L 4-HR. The contents of TCA-soluble nitrogen decreased significantly by using 0.2 g/L sorbitol (P＜0.05). The juice volume loss slowed down remarkably by adding 6 g/L polyphosphate. However, salt-soluble protein contents were not significantly decreased by adding phytic acid and sorbitol.

Abstract:Octenyl succinic anhydride starch hydrolysate(OSA-SH) was obtained by hydrolyzing octenyl succinic anhydride starch (OSA-S) with α-starch enzyme. The structure and composition were investigated by means of X-ray diffraction, Fourier transforms infrared (FT-IR) spectroscopy, UV-Visible spectroscopy, HPLC, etc. And its physico-chemical properties were determined by measuring DE value, viscosity, surface tension, emulsifying properties and other indicators. Results showed that the DE value of OSA-SH was 3.06. the product possessed amorphous structure containing C=C, COOR groups and OSA-SH, which had some good properties such as water solubility, high concentration and low stickiness, surface activity and emulsifying properties.

Abstract:An acidic glucoamylase producing strain Aspergillus niger ASP-S21 was isolated from soil. Glucoamylase was purified to homogeneity by ammonium sulfate precipitation ,ion-exchange chromatography with a Sepharose HP column ,and column chromatography with a Sephacryl S-200 column, the molecular weight of SDS-PAGE was 120 kDa. The study of its enzymatic properties showed that the optimum temperature and pH for glucoamylase of such strain were 65 ℃ and 4.0, respectively. Besides, it had good acid stability within the range of pH value from 2.2 to7.6. The Km for glucoamylase was calculated to be 0.94 mg/mL，and the Vmax was 142.43 mol(Glu)/min?L. The enzyme activity was enhanced by Cu2+ and Co2+, and the 10 mM of Cu2+ could improve the glucoamylase activity to 129%. However, the enzyme was strongly inhibited by Fe3+. Its RSGA activities were 0.39U and the RDA values were 4.57%. The glucoamylase was suitable for applying in starch sugar industry.

Abstract:Five different extraction methods (hot water extraction, enzymatic extraction, alkali extraction, acid extraction and ultrasonic extraction) were used to extract longan polysaccharides. The extraction yield, reducing power, DPPH radical scavenging activity and monosaccharide composition were evaluated to compare the advantage and disadvantage of different extraction methods. The results showed that polysaccharide prepared by enzymatic extraction had the highest extraction yield 6.78%， while that of alkali extraction had the lowest yield 1.84%. The polysaccharide prepared by enzymatic extraction exhibited the strongest antioxidant activity, ultrasonic extraction ranked the second, while that of alkali extraction showed the lowest antioxidant activity.

Abstract:The anti-oxidation study for Raspberry flavones had shown that Raspberry flavones could clear up OH-, H2O2 and DPPH in vitro. The strength of order of clearance as follow: the flavones after purifying > the flavones after second extraction > the flavones after crude extract. The flavones after purifying could obviously hold back oxidation of peanut oil. The anti-oxidation effect of 0.2% flavones in peanut was better than 0.02% BHT.

Abstract:In order to develop a host strain to produce cytidine, a synthetic pathway has been constructed for the production of cytidine from glucose in Escherichia coli. Cytidine deaminase cdd gene was deleted from an E. coli AU39 wild type strain to develop AU39 (Δcdd). Then homoserine dehydrogenase gene (thrA) was deleted from an AU39 (Δcdd) strain to develop AU39 (ΔcddΔthrA), the intracellular concentration of aspartate was expected to be increased. Compared with the cytidine production in AU39, the cytidine production in AU39 (Δcdd) and AU39 (ΔcddΔthrA) were increased by 1.25 and 1.6-folds. It was concluded that a cytidine-producing strain with a relatively high yield can be developed using a metabolic engineering approach.

Abstract:Three kinds of thermal treatments were used to sterilize pineapple puree, including autoclave heating, boiling water and microwave process. Organoleptic properties of pineapple pulp were inspected. After 2 weeks storage, these organoleptic properties were tested again. Results showed that sensorial properties of pineapple puree were greatly influenced by autoclave heating, and the typical aroma and savor of pineapple was lost. Boiling water treatment was able to protect flavor, but some cooking flavor was produced. Microwave process was benefit for sensorial properties reservation. Nearly no cooking flavor was appeared. In conclusion, microwave treatment could be used for preserving the pineapple traits of these three methods.

Abstract:The microwave-assisted chemical reduction method was used for the nano-silver to yield a coating. The coating was used to treat cherry tomato. The treated cherry tomato during storage was periodically measured in order to investigate its fresh-keeping effect. The results showed that nano-silver exhibited the best fresh-keeping effect on cherry tomato. Compared to uncoated ones, its hardness was enhanced by 40%, the contents of soluble solids and Vc were lower than uncoated ones nearly doubled after 15 days of storage. Through the sensory evaluation, the nano-silver treatment could significantly reduce the rotting rate of cherry tomato, prolong its shelf-life and maintain the sensory quality of cherry tomato during storage.

Abstract:Grass carps was exposed to an aquatic environment with DDVP concentration of 5~10 mg/L for 10 days. GTP and GOP activities in the kidney and liver of the fish were determined. The results showed that the LC50 of DDVP (96 h) to grass carp was 22.9 mg/L. The activities of GTP and GOP were determined in grass carp after exposure .The two enzymes in all tested tissues were induced in the initial exposure days, and then the enzyme activities decreased with increase of DDVP concentration and extension of exposure time, suggesting that the enzyme activities correlated to the DDVP concentration and the exposure time. GTP and GOP were sensitive to DDVP exposure in liver, which could be used as a more suitable biomarker for DDVP pollution.

Abstract:Physical and chemical indexes were analyzed to study the oxidation stability, oxidation kinetics and shelf-life of refined rice bran oil. The results showed that the percentage of unsaturated acid was 77.45%, including 17.77% palmitic acid, 46.74% oleic acid, and 29.34% linoleic acid. Light conditions, temperature and oxygen significantly affected the oxidation stability of rice bran oil. The stability of rice bran oil significantly decreased with increasing storage temperature. The stability of different light conditions was as follows: dark>UV-light>natural light> fluorescent light. The oxidation of rice bran oil followed first-oeder dynamic model and the shelif-life of rice bran oil at 20 ℃, 30 ℃ and 40 ℃ were 1068 days, 410 days and 206 days , repestively.

Abstract:The influence of a number of parameters such as pH, Ca2+ concentration, different cation, sucrose and colloidal on viscosities of malve nut gum aqueous solution were studied. The result showed the increasing or decreasing of pH value, existing of cation decreased apparent viscosity of the original colloidal solution, while sucrose increased the viscosity. The viscosity of mixed malve nut gum and guar gum was higher than that of the original colloidal solution of xanthan gum and sodium alginate. The viscosity of the mixed solution of xanthan gum, sodium alginate and agar was lower than that of the original colloidal viscosity.

Abstract:The mutagenic effects of the ultraviolet ray, diethyl sulfate's single factor and ultraviolet-diethyl sulfate compound mutagenesis on Bacillus subtilis HD-1 (54.6 U/mL) were studied. Results of enzyme activity showed that ultraviolet-diethyl sulfate compound mutagenesis was better. A mutant strain, named Bacillus subtilis UD-20 with high-level β-mannanase production was obtained after ultraviolet-diethyl sulfate compound mutagenesis from Bacillus subtilis HD-1 which was an endophytic bacteria screened from soybean seeds. The β-mannanase activity of Bacillus subtilis UD-20 increased 63.9% compared with that of the original strain Bacillus subtilis HD-1 (54.6 U/ml) and was stable during the generations. The optimal temperature for β-mannanase activity was 50 ℃ and the enzyme was stable up to 50 ℃. The optimal pH for enzyme activity was 7.0 and the enzyme demonstrated broad pH stability within a pH range of 5.0~8.0. The β-mannanase activity was activated by Fe2+ (113.2%) and Co2+ (131.7%), but strongly inhibited by Mn2+ (55.6%). The β-mannanase stability was increased by K+, Ca2+, Ba2+, among which Co2+ (150%) showed the best effect on the enzyme stability.

Abstract:In this study, hydrolysis ability of bacterial serine protease and its mutants on silver carp protein was analyzed and antioxidant activities of protein hydrolysates were evaluated. Majority of the proteases in the hydrolysis reaction within the first 40 min was severe and the degree of hydrolysis increased rapidly. Then hydrolysis curves become flat or even decline from 40 min to 120 min. Bacterial serine protease mutant 239 showed the strongest hydrolysis ability on silver carp fish protein, which the maximum hydrolysis degree was 11.51% after 2 hours, whereas mutant 33 showed less degree of hydrolysis with only final 3.08%. The results showed that the bacterial serine protease and its mutant enzymes have high antioxidant activity. Protein hydrolysates of silver carp protein from mutant 166 have a strongest antioxidant activity by the DPPH scavenging was 91.02% with weak 61.41% DPPH scavenging ability for protease mutant 169. The resulted indicated that mutant in the domain related to active center will change the hydrolysis ability of protease. The mutant in substrate specificity domains will affect antioxidant activity of protein hydrolysates.

Abstract:Based on process of sesame satinettes, a bifidus candy with adjusting the intestinal flora balance was developed by adding functional materials to sesame satinettes to reduce the calorific value and improve candy nutritional value. The proliferation of Intestine Probiotic and antioxidant activity were used as assessment criteria. The results showed that process conditions of crunchy candy were: boiling sugar temperature 140 ℃, oil sauce temperature 55 ℃, sugar billet temperature 75 ℃, water content 35%. and oligo-ismaltose dosage 60%. Under these process conditions, the product showed improved nutrition and health functions. Compared with the control, their proliferation effect on Bifidobacterium and Lactobacillus were increased by 55.2% and 33.6%, respectively. Adding oligo-ismaltose showed little effect on endogenous antioxidant system of sesame crisp candy.

Abstract:The response surface methodology was used to optimize the extraction of Fagopyrum of Miqiao 1. Based on one-factor-at-a-time experiments, the extraction of time, temperature, liquid-to-solid ratio and methanol concentration were used to carry out a 4-variable, 3-level central composite design, and established quadratic regression model. The best extraction time，temperature, solid-liquid ratio and methanol content were 93 minute, 77 ℃, 1:32 and 91 % under which the predicted yield of rutin with the optimized procedure was 17.92 mg/ and the practical yield of rutin was 18.20 mg/g.

Abstract:The fermentation conditions for fibrinolytic enzyme produced by Bacillus amyloliquefaciens was optimized by response surface methodology. Firstly, the impact of single factor on fibrinolytic enzyme production was studied and three factors with the most significant effect on fibrinolytic enzyme production were obtained by Plackett-Burman design. The way to reach the highest fibrinolytic activity area was investigated through the steepest climbing experiments. Different levels of the most three significant factors were optimized using central composite designs and response surface analysis. As a result, the optimal fermentation conditions for fibrinolytic enzyme were the concentration of bacteria peptone 2.25%, concentration dextrin 2.65% and fermentation time 45 h. Under these conditions, the enzyme activity was 96.340 IU/mL. Validation experiment showed the activity of fibrinolytic enzyme was 98.947 IU/mL.

Abstract:In order to clarify the fermented wine of raspberry, it was treated by ultrafiltration. The conditions of ultrafiltration was studied, the results showed that the optimum pressure 0.3 MPa, temperature 45~50 ℃ and the velocity of materials (the power for pump) 45 Hz were suitable to fermented wine of raspberry, the time for ultrafiltration could not be more than 40 min at the same time. The flavor and function for fermented wine of raspberry was not affected by contrast of components changing for fermented wine of raspberry So the ultrafiltration is one of the feasible methods.

Abstract:The emulsification property, emulsifying stability and foaming property of modified soybean protein (MSP) were studied. The effects of MSP substituting for imported sodium caseinate application in the whipped cream on the whipping time, foaming rate, shape retention, roughening degree, just melting feeling in the mouth, glossiness, smooth degree and greasy feeling were also studied. Results showed that the emulsification property, emulsifying stability, foaming property of MSP were between imported sodium caseinate and homebred sodium caseinate, but superior to the homebred soybean protein isolate. The whipped cream containing MSP to 50%substitute for imported sodium caseinate had good quality.

Abstract:Clarification and fermentation technology of fresh Lingwu long jujube fermenting wine were studied. During the fermentation process, several key factors were optimized by orthogonal test, and an excellent type of Jujube wine was prepared finally, clarification effects of single and compound clarificants were studied. Through clearing and transparenting, a typical aroma, high-quality fresh jujube fermenting wine was produced.

Abstract:In this article, the extraxtion of the flavor substance from North Cordyceps were studied. Using RNA extraction rate as evaluation indexes, the single factor experiments and the orthogonal experiment were designed and done. The results showed that the order of effects of extraction factors on extraction rate was: ultrasonic power > cellulase dosage > ultrasonic treatment time > extraction temperature. The best conditions were as follows: ultrasonic power 175 W, adding amount of the cellulose 1.6 g/L, ultrasonic treatment time of 50 min, and extraction temperature 75 ℃.

Abstract:Potato starch was used to prepare enzymatic denatured starch. On the basis of single factor experiments, three factors( chose concentration of starch slurry, enzymatic hydrolysis temperature and enzyme hydrolysis time) were chosen for orthogonal experiment to determine the optimum process conditions of amylase solution to keep DE value being of higher than 2. And then the pasting temperature and pasting time of enzymatic denatured starch were determined. Using enzymatic modified starch to simulate the oil in food can reduce the intake of calories and was more benefit health.

Abstract:The processing technololgy of microwave roast spiced peanuts was researched in this paper. The optimal processing conditions were determined by orthogonal test as follows: preliminary roast time 2 min, secondary roast time 2 min, salt concentration 15%, soaking time 2 h and material content 30%.

Abstract:Using the ultrasonic-assisted extraction method, process of extracting polysaccharides from pine needles was studied. With water as extraction solvent, 5 factors including extraction temperature, ultrasonic power, ultrasonic extraction time, ratio of solid to liquid and extraction times were studied for their effect on the yield of pine needles polysaccharides. On the base of the single factor experiments, the optimal processing conditions for the extraction of polysaccharides were obtained by orthogonal experiments. The results showed that the optimum parameters were: ultrasonic extraction time 30 min, extraction temperature 79 ℃, ratio of solid to liquid 1:30 (g/mL), and ultrasonic power 400 W. When extracting 1 times under these conditions, the yield of pine needles polysaccharides was 4.15%.

Abstract:The research was about that adding the apple pomance and the mashed potato to the ham sausage products. Choosing the fresh apple to bakeout as the apple pomance,and boiling and sauting the good potato as the mashed potato. During the ham sausage production process,we added them to produce the apple-potato ham sausage. The resullt: the apple pomance’s additive amount was 4%; while the mashed potato’s additive amount was 5%. With the organoleptic test , the ham sausage was with the wonderful flavour and rich nutrition.

Abstract:To optimize the extraction process of saponins from corn silk, Central composite design combining quadratic polynomial stepwise regression analysis were applied to optimize extraction conditions. The optimal technological conditions can be concluded as follows: ultrasonic extraction temperature 50 ℃, ethanol concentration 90%, cellulase dosage 1.62% and ultrasonic extraction time 30 min. On these conditions, the yield of corn silk saponins was up to 2.24%.

Abstract:In this experiment, the effects of tumbling time and salt or PP concentration in marinade, different phosphate (PP TPP HMP) and tumbling time on marinade absorption and retention in meat slice and cooking yield of meat slice were studied. Using pork longissimus dorsi as materials, the meat was cut to 2cm slice at vertical muscle fiber. Then tumbled with marinade, the variety of marinade absorption, rate of marinade absorption, marinade retention, percentage of marinade retention were investigated under different conditions. The result in experiment indicated: marinade absorption gradually improved , respectively arrive at 38.7% and 38.2% along with the tumbling time salt and PP concentration increasing , but rate of marinade absorption was superior during the tumbling time of 2 h. gradually decreased along with the time extending. Different phosphate all mproved the marinade absorption , marinade retention, the influence sequence of different phosphate was PP＞TPP＞HMP. Except for control group, cooking yield gradually improved along with the tumbling time salt and PP concentration increasing, arriving at 94.6% and 113.5%, respectively. Different phosphate all improved the cooking yield of tumbled meat, the influence sequence of different phosphate was PP＞TPP＞HMP. Cooking yield reached 106.7 %, 102.5% and 88.2% along with the tumbling time extending.

Abstract:The effect of package density on the average moisture content in the process of cooking, cooking time, Texture Profile Analysis (TPA) and sensory quality of Zongzi were investigated. The results showed that: in the process of cooking, the average moisture content of Zongzi with different package density rapidly raised at first, then increased gradually, stabilized at last. It exhibited a linear negative relation between the ultimate moisture content and package density of Zongzi, and a linear positive relation between the cooking time and package density of Zongzi. The Zongzi with too big or small package density had poor sensory quality for discomfort hardness and adhesiveness. Zongzi with the smallest package density had the minimum hardness (642.67 g), adhesiveness (-803.69 g?s) and chewiness (299.53), but maximum cohesiveness (0.56), while Zongzi with the biggest package density had the maximum hardness (19740.76 g), and chewiness (4053.88), but minimum cohesiveness (0.33) and springiness(0.58).

Abstract:A compound protein beverage was prepared by red bean, red rice powder, whole milk powder and peanut butte Orthogonal experiment showed that the prepared sample had the best sensory quality when it contained 3.0% whole milk powder, 3.0% red bean, 1.0% red rice powder, 1.0% peanut butter and 7.5% sugar. The stability of the product was investigated by the insulation test. The result indicated that the best formula of emulsion stabilizer was: 0.15% emulsion (50% glyceryl monostearate and 50% sugar ester), 0.05% gellan gum, 0.12% xanthan gum, 0.03% k-carrageenan, with which the product showed good sensory quality and high stability.

Abstract:A method was developed for determining of 11 organophosphorus pesticide residues in eel by Gas Chromatography (GC) with Gel Permeation Chromatography (GPC) clean-up. The samples were extracted using the solution of ethyl acetate and cyclohexane (1+1, V/V) with ultrasonic machine and then cleaned up by GPC. The elution needed was ccollected and concentrated to nearly dryness. The residue was dissolved with ethyl acetate for determination by GC-FPD. The limit of quantification (LOQ) was 0.01~0.02 mg/kg. The recovery ranges were 76.3%~106.8% when the added levels were from 0.02 mg/kg to 1.0 mg/kg. The relative standard deviations (RSD) were 2.6%~13.8%. The method was simple, sensitive and suitable for the analysis of pesticide residues.

Abstract:Cloud point extraction (CPE)- atomic absorption spectrometry(AAS) method for determination of trivalent chromium, hexavalent chromium and total chromium in ten kinds of Chinese herbal medicines from Guangzhou was developed, and its health risk assessment was evaluated. With this method, good Linearity, reproducibility precision, and recovery were obtained. The results showed that otal chromium in Chinese herbal medicines were all much higher than national standard, except for Radix pueradiae. And only RADIX BUPLEURIi, RADIX EPHEDRAE and LIGNUM SAPPAN would to exceed the national standard, if choose the concentrations of hexavalent chromium as the standard. The health risk index showed that the concentration of total chromium in LIGNUM SAPPAN will possibly produce health risk of adult person. The health risk possibilities of other Chinese herbal medicines were not significant..

Abstract:The total lipids of Euphausia Pacifica were extracted by Folch method, Silica column chromatography method was used to separate total lipids into neutral lipid, glycolipid and phospholipid. The fatty acids were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS) after derivatized. The results showed that the content of total lipid was 15.16%, 70.19% was neutral lipid which was the main lipid, phospholipid was 25.15% while glycolipid was 4.66%. 20 fatty acids were identified in the total lipid extracted from Euphausia Pacifica, including 11 unsaturated fatty acids, the total content of EPA and DHA was 23.36%. According to the comparison and analysis of fatty acids in neutral lipid, glycolipid and phospholipid, the compositions and contents of fatty acids had definite difference. This thesis is intended to provide theory basis for nutritional evaluation and optimum exploitation of Euphausia Pacifica.

Abstract:Using high performance liquid chromatography, transferring component from solid to liquid is a prerequisite for the protection of quantitative results of real value, water-soluble solution to determine the basic method for pre-treatment. Results showed that the chafing dish morphine content were 5.31%, 7.60%, 10.20% detected by HPLC on a C18 column. the use of domestic solid phase extraction column can give recovery rate of 98.7%. The HPLC detection conditions were mobile phase 0.05 mol/L potassium dihydrogen phosphate, 0.0025 mol/L heptane sulfonate aqueous solution - acetonitrile, column temperature 35 ℃, flow rate 1 mL/min, and detection wavelength.

Abstract:A method was developed for the determination of 9 thiocarbamate pesticide residues in rice by HPLC-MS/MS. The proposed methods showed a good linearity in the range of 1.0~100 ?g/L with the linear correlation coefficients of 0.9966~0.9993 and LOQs of lower than 0.5?g/L. The average recoveries for the pesticides ranged from 76.0% to 120.0%, with the relative standard deviations (RSDs) were less than 19.6% for all compounds. The method was simple and practical，rapid and accurate with low detection limit. The research on food safety and risk early warning had certain reference significance.

Abstract:A new method for the determinination of sibutramine and fenfluramine in slimming foods by gas chromatography-mass spectrometry with selected ion monitor (GC-MS/SIM) was established in this paper. The sample was extracted by ethanol, then the chromatographic separation was performed on a HP-5 MS capillary column. The conditions of GC-MS were optimized, and the selected ions were m/z 72, 114 and 159. Qualitative assessment was conducted using both retention time and mass spectrum which the complex matrix disturbance in slimming foods sample could avoided.Quantitative assertion was achieved using base peak m/z 114 and 72, respectively. Good linear was acquired within the range of 0.1 mg/L~50 mg/L, while and recovery rate at three spike levers (low, medium and high) were between 93.8% and 97.6%. The limit of detection was 1.0 mg/kg.The method was proved to be simple and accurate, and could be applied to the determination of sibutramine and fenfluramine in slimming foods flavor with satisfactory results.

Abstract:This article mainly reviewed the nature, source, toxicity and hazard of di(2-ethylhexyl)phthalate, one of the phthalate plasticizers of food plastics packaging materials. Preventive measures and proposals for this reference were discussed to provide security for plastic food packaging materials, as well as for packed food security research.