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His work user interviews 】 【 food authenticity documentaries
takeaway
With the development of modern chemical synthesis technology and flavor chemistry, food fraud means emerge in endlessly, the demand for new testing technology is increasingly obvious.
Professor bell its top
Lack of standards is a key problem for food authenticity supervision at present stage
Since when do you food authenticity related research?What kind of opportunity is a let you choose such a research direction?
I engaged in the food industry of the national standard and industry standard system revision work, we found that the level of fake food more and more high, avoid the national standards and industry standards in product quality characteristics and safety inspection, to achieve genuine: such as CCTV reported "yongjiaxian sanjing monohydrate wine", "going, liquor" and so on.In order to reverse the food industry "shoddy, bad money after bad money" phenomenon, our team since 2006 to carry out the key techniques of food authenticity, successively set up stable isotopes respectively, nuclear magnetic resonance spectrum, high resolution mass spectrometry and other food authenticity analysis laboratory.Through unremitting efforts and insist, in 2018, the Ministry of Science and Technology to our team to reply our country food authenticity field the only "food authenticity technology international joint research center", the center is committed to building international cooperation of science and technology and industrial upgrading development platform, build food authenticity database, using science and technology, maintain the fair market environment.
As a national research institute and the national testing center, professor bell you have a word from the perspective of policy, government regulation, talk about the problem of food authenticity?
In today's economic globalization, is a global food trade, food authenticity is the world's common challenges, the Chinese government regulators have been very concerned about the problem of food and the authenticity of the because it is closely related to people's yearning for a better life.Food authenticity problems involved in technology, laws and regulations, supervision, etc., need to work in the whole society.Among them, the food producer self-discipline is the guarantee of authenticity, the basis of food authenticity traceability authentication technology is important means to guarantee the truthfulness of the food.Chen Junshi academician of Chinese Academy of Engineering in our hosting this year's "2020 food authenticity technology and industrial development international BBS" keynote address to the "food of authenticity as part of the food safety from the Angle of supervision, ahead of China, into the food safety supervision from the start.Authenticity is not like the other additives, pesticide residues on food safety issues, it needs a set of technology and other regulatory measures, third-party certification has the responsibility to ensure that food is indeed true."Supervision and administration of the secondary market supervision administration of certification inspectors He Xiaoqun also in his speech, pointed out that "food authenticity is the emphases and difficulties of the current food safety regulation, to solve the problem of food authenticity, regulators need to start from the source, to strengthen the regulation of food certification, do a good job in product traceability to widely promote food authenticity identification and traceability."
Food authenticity testing put forward new challenges to instrument analysis
Food authenticity research what are the most commonly used instruments and techniques?What are technical difficulties?What are the new reliable detection technology is worth looking forward to?
Food authenticity study the most commonly used instruments including gas chromatography (GC), liquid chromatography (HPLC), inductively coupled plasma mass spectrometry (icp-ms), etc.These conventional technical means only for some specific known indicators for testing, it is difficult to distinguish between foreign add flavour compounds of fermented to produce food and synthetic flavor substances, at the same time, with the development of modern chemical synthesis technology and flavor chemistry, food fraud means emerge in endlessly, the demand for new testing technology is increasingly obvious.
At present, stable isotope and the nuclear magnetic resonance (NMR) technology has become a food authenticity identification and traceability of origin and reliable tools.In different parts of the plant, for example, because of the external environment and its own metabolism and stable isotope ratio that has diagnostic sex, according to isotope characteristics can be judged whether the original soy sauce brewed standard products have exogenous add MSG.In addition, nuclear magnetic resonance (NMR) to implement key organic constituents in food trace hydrogen atoms unbiased testing, each sample for a nuclear magnetic resonance (NMR) nuclear magnetic resonance (NMR) in the development of fingerprint, through comparing with a large number of real food database, can judge whether the food is authentic.We based on brooke (Bruker) nuclear magnetic resonance equipment and development of wine, white wine, fruit juice, olive oil authenticity identification technology, have done a very good application effect.
The expensive unit in the field of food authenticity is taking a research work which projects?What are the problems?What research results achieved?
Our food authenticity team currently responsible for liquor, wine, fruit juice, olive oil, honey, vinegar and soy sauce food authenticity technology fields such as more than 10 scientific research programs sponsored by the national and provincial level;In 2013, 2014 and 2016 European laboratory to participate in the global science and technology project bidding, successful representation to the eu food authenticity frontier technology the highest level of science and technology framework 1 7 plan projects and the horizon project 2 2020;To overcome the "yongjiaxian sanjing monohydrate" wine, white wine added exogenous traditional edible alcohol, NFC fruit juice with water mixed with sugar, honey, syrup, vinegar mixed food ice acetic acid, the original flavor of soy sauce mixed MSG is difficult to identify the food such as authenticity of technical problems;Ten projects for scientific and technological achievements appraisal certificate, participate in national, industry and the community standards more than 40 items, core journals and academic conference research both at home and abroad for more than 40 papers.
"Real food quality certification" bridge the trust of the enterprise and the consumer
, dominated by the expensive unit of "real food quality certification" (FA) has been released, please professor bell you talk about food authentication purpose, significance and operation mechanism?
"Real food quality certification" (FA) is the "food authenticity technology international joint research center" in the world take the lead in put out food authentication system.Enterprises apply for certification of FA, related products by isotope mass spectrometer, high resolution mass spectrometry and nuclear magnetic resonance spectrum cutting-edge technology means such as testing, certification through, issue the certificate.The whole certification process test results will be recorded in FA traceability network authentication system, consumers by scanning qr code can clearly see the whole FA certification results report, at the same time, entrust the national food quality supervision and inspection center random sampling in the market, after certification supervision.
FA certification to cutting-edge technology as technical support, build the food big data, combined with block chain technology, build open, transparent, convenient and effective for consumers of food "cloud" data information, can guarantee in the field of food production and circulation, traceable, the supervision.FA certification will be advanced technology leading the industry development, using scientific means to maintain fair and open market environment, establish the trust of the enterprise and the consumer Bridges, to promote the Chinese quality food brand image, promote high quality food export trade in China, to make life better for real food!
Now what are the product/brand has passed the certification of the FA?In the future, "real food quality certification" (FA) will undertake what type of work?
Nongfu spring as the first application "not-from-concentrate reduction (NFC) orange juice" certification of enterprises, through nuclear magnetic resonance spectrum, cutting-edge technology means such as isotope mass spectrometry detection, passed certification and obtain food first real quality (FA) certification.We also sincerely hope that more real, high quality products can be "real food quality certification" (FA) is presented to the consumer.
In the future, we will through the FA certification, for the food industry problems such as false labeling, shoddy, industrial training and technical research, standards, product certification, real quality food database building, etc.From its integrity and focus on food production and operation behavior authenticity, innovation put forward new food certification and supervision mode, forming food "production + circulation field" double guarantee authenticity, reshape the food industry credit system, promote the development of the enterprise, high quality, to build Bridges of consumers and businesses trust quality food in China.
In the future, the expensive unit in the study of food authenticity also plans to carry out what kind of work?
Our team will form the light food inspection certification co., LTD., relying on the international food authenticity technology joint research center, national food quality supervision and inspection center and the national standardization of food fermentation, joint domestic and foreign advanced technology research institute, continue to intensify the nuclear magnetic resonance (NMR) technique, stable isotope technique, high resolution mass spectrometry technology, a new generation of gene sequencing technology, in the protection of food authenticity in intelligent sensory analysis technology of basic research work.
Food counterfeiting is a global challenge, the next step we will also continue to implement the "international food authenticity technology innovation alliance", set the global authenticity technology in the field of food science and technology resources, play a "production, study and research, sales integration of technology innovation and achievements transformation.We believe that the farmer mountain spring "not-from-concentrate reduction (NFC) orange juice" food real quality certification certification (FA) is just the beginning of a high quality food certification, we will continue to promote FA certification of recovery of orange juice, the original flavor of soy sauce, vinegar, concentrated apple juice, honey, olive oil, peanut oil, wine, liquor products such as authenticity, let consumer consumption, plainly reassured formal enterprise producing good product.Believe that the future FA certification will be for the "good life" and "good food" contribute an own strength.
