2021 Vol. 36, No. 5
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Research progress in the effects of whole grain dietary fiber on wheat dough and its main components
2021, 36(5)
:1-8.
doi: 10.12187/2021.05.001
Abstract:
On the basis of summarizing the nutrition and consumption trend of whole grain, the effects of different components of whole grain and cereal dietary fiber on wheat dough and main components were reviewed. This study indicated that different types of whole grains and cereal dietary fiber components (such as β-glucan, arabinoxylan and resistant starch) could affect the characteristics of dough, texture and sensory quality of food with different supplemental levels. These effects were mainly caused by the structural changes of dietary fiber components through the interaction with wheat gluten protein and wheat starch. In the future, the molecular composition, content and other structural characteristics of dietary fibers and important components of different whole grains should be further studied to explore the internal mechanism of their effects on wheat dough to further promote the development of nutrition-oriented high-quality whole grain industry.
On the basis of summarizing the nutrition and consumption trend of whole grain, the effects of different components of whole grain and cereal dietary fiber on wheat dough and main components were reviewed. This study indicated that different types of whole grains and cereal dietary fiber components (such as β-glucan, arabinoxylan and resistant starch) could affect the characteristics of dough, texture and sensory quality of food with different supplemental levels. These effects were mainly caused by the structural changes of dietary fiber components through the interaction with wheat gluten protein and wheat starch. In the future, the molecular composition, content and other structural characteristics of dietary fibers and important components of different whole grains should be further studied to explore the internal mechanism of their effects on wheat dough to further promote the development of nutrition-oriented high-quality whole grain industry.
2021, 36(5)
:9-15.
doi: 10.12187/2021.05.002
Abstract:
With SDF mass fraction as the index, the dietary fiber of Jujube pomace was modified by twin-screw extruder, the effects of moisture mass fraction, host frequency and extrusion temperature on SDF mass fraction were studied. The extrusion conditions were optimized by response surface methodology and the physical and chemical characteristics of dietary fiber from modified Jujube pomace were analyzed. The results showed that the optimum technological conditions of extrusion modification of jujube pomace were as follows:moisture mass fraction 27.5%, host frequency 34 Hz, extrusion temperature 164℃. Under these conditions, compared with that before modification, the mass fraction of modified SDF was increased to 17.67%, the fluidity of the powder was enhanced, and the color and luster became lighter and darker.
With SDF mass fraction as the index, the dietary fiber of Jujube pomace was modified by twin-screw extruder, the effects of moisture mass fraction, host frequency and extrusion temperature on SDF mass fraction were studied. The extrusion conditions were optimized by response surface methodology and the physical and chemical characteristics of dietary fiber from modified Jujube pomace were analyzed. The results showed that the optimum technological conditions of extrusion modification of jujube pomace were as follows:moisture mass fraction 27.5%, host frequency 34 Hz, extrusion temperature 164℃. Under these conditions, compared with that before modification, the mass fraction of modified SDF was increased to 17.67%, the fluidity of the powder was enhanced, and the color and luster became lighter and darker.
2021, 36(5)
:16-23.
doi: 10.12187/2021.05.003
Abstract:
With sprouted barley powder and low-gluten flour as main raw materials, cassia seed powder and coffee powder were added to develop a low-sugar coffee flavored sprouted barley cake. The cake sensory score and specific volume were used as the main indicators. The cake formula was optimized through single factor experiment and orthogonal experiment, and the texture and nutritional components of the cake were analyzed. The results showed that the best formula for low-sugar coffee flavor sprout barley cake was sprouted barley powder 16%, xylitol 30%, cassia powder to coffee powder ratio 1:3, corn oil 25%. The low-sugar coffee flavor sprouted barley cake prepared under this formula had low hardness, chewy, high elasticity, cohesion, strong resilience and overall balance. It was a characteristic cake with low sugar, low fat, soft and delicate taste and rich nutrition.
With sprouted barley powder and low-gluten flour as main raw materials, cassia seed powder and coffee powder were added to develop a low-sugar coffee flavored sprouted barley cake. The cake sensory score and specific volume were used as the main indicators. The cake formula was optimized through single factor experiment and orthogonal experiment, and the texture and nutritional components of the cake were analyzed. The results showed that the best formula for low-sugar coffee flavor sprout barley cake was sprouted barley powder 16%, xylitol 30%, cassia powder to coffee powder ratio 1:3, corn oil 25%. The low-sugar coffee flavor sprouted barley cake prepared under this formula had low hardness, chewy, high elasticity, cohesion, strong resilience and overall balance. It was a characteristic cake with low sugar, low fat, soft and delicate taste and rich nutrition.
2021, 36(5)
:24-33.
doi: 10.12187/2021.05.004
Abstract:
With quinoa as the main raw material, skim milk powder, green tea powder and xylitol as auxiliary materials, compound meal replacement powder was prepared. The extrusion parameters of quinoa powder and the formula of quinoa green tea nutritional meal replacement powder were optimized by single factor test and orthogonal test, and the preparation and nutritional composition of quinoa green tea nutritional meal replacement powder were studied. The results showed that the optimal extrusion parameters of quinoa flour were 18% moisture content, 190℃ extrusion temperature and 260 r/min screw speed. The optimal formula of quinoa green tea nutritious meal replacement powder was 51% quinoa powder, 24% skim milk powder, 10% green tea powder and 15% xylitol. The best water temperature of quinoa green tea nutritious meal replacement powder was 80℃, the best ratio of flavor-liquid was 1:6, the agglomeration rate of meal powder was 3.72%, and the stability index of meal replacement was 3.91%. The prepared quinoa green tea nutritious meal replacement powder was a nutritious and delicious meal replacement product.
With quinoa as the main raw material, skim milk powder, green tea powder and xylitol as auxiliary materials, compound meal replacement powder was prepared. The extrusion parameters of quinoa powder and the formula of quinoa green tea nutritional meal replacement powder were optimized by single factor test and orthogonal test, and the preparation and nutritional composition of quinoa green tea nutritional meal replacement powder were studied. The results showed that the optimal extrusion parameters of quinoa flour were 18% moisture content, 190℃ extrusion temperature and 260 r/min screw speed. The optimal formula of quinoa green tea nutritious meal replacement powder was 51% quinoa powder, 24% skim milk powder, 10% green tea powder and 15% xylitol. The best water temperature of quinoa green tea nutritious meal replacement powder was 80℃, the best ratio of flavor-liquid was 1:6, the agglomeration rate of meal powder was 3.72%, and the stability index of meal replacement was 3.91%. The prepared quinoa green tea nutritious meal replacement powder was a nutritious and delicious meal replacement product.
2021, 36(5)
:34-41.
doi: 10.12187/2021.05.005
Abstract:
Taking lotus root kimchi with different spices as the research object, the headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS) technology was used to study the volatile flavor components, and tested the physical and chemical properties such as hardness and chromaticity. The results showed that 45 kinds of volatile flavor components had been detected in the blank control group, and the main flavor compounds were alcohols, esters; 65 kinds of volatile flavor components had been detected in the lotus root kimchi sample with clove, the main flavor components were esters, alkenes, alcohols; 55 kinds of volatile flavor components were detected in the lotus root kimchi samples with star anise,and the main flavor components were ethers, olefins and esters; 60 kinds of volatile flavor components were detected in the lotus root kimchi sample with ginger, and the main flavor components were alcohols, olefins and esters; 72 kinds of volatile flavor components were detected in lotus root kimchi samples with three spices, and the main flavor components were olefins, esters, ethers and alcohols; compared with the blank control group, the types and relative percentages of olefins and ether compounds had increased significantly. In addition, the hardness and L* value of lotus root kimchi with three spices increased, and the salinity decreased (maintained at about 1.371%), which could better maintain the hardness, delay browning, and meet the requirements of low-salt kimchi.
Taking lotus root kimchi with different spices as the research object, the headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS) technology was used to study the volatile flavor components, and tested the physical and chemical properties such as hardness and chromaticity. The results showed that 45 kinds of volatile flavor components had been detected in the blank control group, and the main flavor compounds were alcohols, esters; 65 kinds of volatile flavor components had been detected in the lotus root kimchi sample with clove, the main flavor components were esters, alkenes, alcohols; 55 kinds of volatile flavor components were detected in the lotus root kimchi samples with star anise,and the main flavor components were ethers, olefins and esters; 60 kinds of volatile flavor components were detected in the lotus root kimchi sample with ginger, and the main flavor components were alcohols, olefins and esters; 72 kinds of volatile flavor components were detected in lotus root kimchi samples with three spices, and the main flavor components were olefins, esters, ethers and alcohols; compared with the blank control group, the types and relative percentages of olefins and ether compounds had increased significantly. In addition, the hardness and L* value of lotus root kimchi with three spices increased, and the salinity decreased (maintained at about 1.371%), which could better maintain the hardness, delay browning, and meet the requirements of low-salt kimchi.
2021, 36(5)
:42-50,58.
doi: 10.12187/2021.05.006
Abstract:
Tobacco-derived microorganisms refer to a class of microorganisms that adapt to and come from the chemical environment of tobacco. The screening, physiological and biochemical function mining and application technology research of these microorganisms are of great value for cigarette quality improvement, aroma enhancement and harm reduction. This paper reviews the sources and types of tobacco-derived microorganisms, as well as the application in tobacco leaf fermentation treatment, reconstituted tobacco leaf concentrate fermentation treatment and tobacco flavor preparation. The weak links and problems of tobacco-derived microorganisms were analyzed in the construction of resource system, function mining and the study of tobacco treatment mechanism. The development prospect of tobacco-derived microorganisms was prospected from the aspects of strengthening basic theoretical research and deepening applied technology research.
Tobacco-derived microorganisms refer to a class of microorganisms that adapt to and come from the chemical environment of tobacco. The screening, physiological and biochemical function mining and application technology research of these microorganisms are of great value for cigarette quality improvement, aroma enhancement and harm reduction. This paper reviews the sources and types of tobacco-derived microorganisms, as well as the application in tobacco leaf fermentation treatment, reconstituted tobacco leaf concentrate fermentation treatment and tobacco flavor preparation. The weak links and problems of tobacco-derived microorganisms were analyzed in the construction of resource system, function mining and the study of tobacco treatment mechanism. The development prospect of tobacco-derived microorganisms was prospected from the aspects of strengthening basic theoretical research and deepening applied technology research.
2021, 36(5)
:51-58.
doi: 10.12187/2021.05.007
Abstract:
Taking the strong-flavor, intermediate-flavor and clear-flavor reconstituted tobacco leaf concentrates as the research object,the contents of conventional chemical components was compared by continuous flow method, the differences of neutral aroma components were detected by GC-MS, and the differences of microbial community structure and diversity in different flavor concentrates were compared by high-throughput sequencing. The results showed that the content of water-soluble total sugar in strong-flavor concentrate was lower, and the content of other conventional chemical components was higher. The contents of α-damascenone and megastigmatrienone were higher in the clear-flavor, the contents of nicotinine and acetylpyrrole were higher in the strong-flavor, and the contents of most flavor components in intermediate-flavor were in the middle. The species diversity of bacteria in clear-flavor concentrate was the largest, and the species diversity of fungi in strong-flavor concentrate was the largest. The dominant bacterial genera of the three concentrates were Bacillus, the dominant fungal genera of the strong-flavor and intermediate-flavor concentrates were Debaryomyces, and the strong-flavor concentrated fragrance was Ogataea.
Taking the strong-flavor, intermediate-flavor and clear-flavor reconstituted tobacco leaf concentrates as the research object,the contents of conventional chemical components was compared by continuous flow method, the differences of neutral aroma components were detected by GC-MS, and the differences of microbial community structure and diversity in different flavor concentrates were compared by high-throughput sequencing. The results showed that the content of water-soluble total sugar in strong-flavor concentrate was lower, and the content of other conventional chemical components was higher. The contents of α-damascenone and megastigmatrienone were higher in the clear-flavor, the contents of nicotinine and acetylpyrrole were higher in the strong-flavor, and the contents of most flavor components in intermediate-flavor were in the middle. The species diversity of bacteria in clear-flavor concentrate was the largest, and the species diversity of fungi in strong-flavor concentrate was the largest. The dominant bacterial genera of the three concentrates were Bacillus, the dominant fungal genera of the strong-flavor and intermediate-flavor concentrates were Debaryomyces, and the strong-flavor concentrated fragrance was Ogataea.
2021, 36(5)
:59-66.
doi: 10.12187/2021.05.008
Abstract:
Based on the fermentation pretreatment of B3F tobacco leaves in Baise, Guangxi by Saccharomyces cerevisiae, the tobacco leaves were further fermented by oligotrophic maltophilia. The optimum fermentation conditions were determined by single factor test and orthogonal test; The changes of conventional chemical components and aroma components of B3F tobacco leaves in Baise, Guangxi before and after mixed microbial fermentation were compared and analyzed, and the improvement level of sensory evaluation quality of B3F tobacco leaves after fermentation was studied. The results showed that the optimum fermentation conditions of oligotrophic maltophilia were inoculation amount of 8 ml, fermentation temperature of 34℃, fermentation time of 60 h and humidity of 70%. Under these conditions, the mass fraction of petroleum ether extract of fermented tobacco leaves reached 16.50%. After mixed microbial fermentation, the contents of total sugar and reducing sugar in conventional chemical components of tobacco leaves increased, and the sugar alkali ratio of tobacco leaves increased from 6.77 to 7.55. The mass concentration of six important aroma components in tobacco leaves (megaketene, damascus, eggplant, dihydrodamadone, vanillin and dihydrokiwifruit lactone) increased by 6.65% compared with that before fermentation. After fermentation, the aroma quality and aroma plumpness of tobacco leaves increased, and the irritation and miscellaneous gas of tobacco leaves decreased.
Based on the fermentation pretreatment of B3F tobacco leaves in Baise, Guangxi by Saccharomyces cerevisiae, the tobacco leaves were further fermented by oligotrophic maltophilia. The optimum fermentation conditions were determined by single factor test and orthogonal test; The changes of conventional chemical components and aroma components of B3F tobacco leaves in Baise, Guangxi before and after mixed microbial fermentation were compared and analyzed, and the improvement level of sensory evaluation quality of B3F tobacco leaves after fermentation was studied. The results showed that the optimum fermentation conditions of oligotrophic maltophilia were inoculation amount of 8 ml, fermentation temperature of 34℃, fermentation time of 60 h and humidity of 70%. Under these conditions, the mass fraction of petroleum ether extract of fermented tobacco leaves reached 16.50%. After mixed microbial fermentation, the contents of total sugar and reducing sugar in conventional chemical components of tobacco leaves increased, and the sugar alkali ratio of tobacco leaves increased from 6.77 to 7.55. The mass concentration of six important aroma components in tobacco leaves (megaketene, damascus, eggplant, dihydrodamadone, vanillin and dihydrokiwifruit lactone) increased by 6.65% compared with that before fermentation. After fermentation, the aroma quality and aroma plumpness of tobacco leaves increased, and the irritation and miscellaneous gas of tobacco leaves decreased.
2021, 36(5)
:67-75.
doi: 10.12187/2021.05.009
Abstract:
The migration of six flavourings to smoke aerosols and their effects on the physical and chemical properties of aerosols under heating condition were studied by using a smoking machine, combined with GC-MS/MS and fast particulate spectrometer. The results showed that:1) The six flavourings were mainly evaporated by prototype at 350℃. 2) The release and migration of the six flavourings showed different characteristics under heating and suction conditions. Isoamyl isovalerate and 2,3,5-trimethylpyrazine were transferred to particle phase and gas phase of aerosol, while the other four flavourings were only transferred to particle phase of aerosol. The total migration rates of geraniol and 2-acetylpyrrole to smoke aerosol were 2.8%~8.1%, and the other four flavourings were 17.6%~54.4%. 3) Compared with the blank control, after adding 5% L-menthol or 1% and 2% WS-23, the release amount of nicotine, propylene glycol and glycerol from the tobacco materials to the aerosol was reduced by more than 20%, and their interception in the filter section was reduced by more than 10%. 4) When L-menthol was added to 5%, the particle number concentration decreased by 28% and count median diameter (CMD) increased by 8%.
The migration of six flavourings to smoke aerosols and their effects on the physical and chemical properties of aerosols under heating condition were studied by using a smoking machine, combined with GC-MS/MS and fast particulate spectrometer. The results showed that:1) The six flavourings were mainly evaporated by prototype at 350℃. 2) The release and migration of the six flavourings showed different characteristics under heating and suction conditions. Isoamyl isovalerate and 2,3,5-trimethylpyrazine were transferred to particle phase and gas phase of aerosol, while the other four flavourings were only transferred to particle phase of aerosol. The total migration rates of geraniol and 2-acetylpyrrole to smoke aerosol were 2.8%~8.1%, and the other four flavourings were 17.6%~54.4%. 3) Compared with the blank control, after adding 5% L-menthol or 1% and 2% WS-23, the release amount of nicotine, propylene glycol and glycerol from the tobacco materials to the aerosol was reduced by more than 20%, and their interception in the filter section was reduced by more than 10%. 4) When L-menthol was added to 5%, the particle number concentration decreased by 28% and count median diameter (CMD) increased by 8%.
2021, 36(5)
:76-83.
doi: 10.12187/2021.05.010
Abstract:
In order to build an evaluation model for predicting the sensory irritation of cigarettes based on free amino acid contents in finished cigarettes, 12 different styles of cigarettes were selected as the research objects. The contents of free amino acids in cigarettes were determined by HPLC. The comprehensive evaluation model of cigarette irritation was established by principal component analysis, and the model was verified by cluster analysis and sensory irritation evaluation. The results show that the comprehensive evaluation model F=0.913F1+0.087F2 was established. Through cluster analysis, 12 kinds of cigarettes could be divided into 5 categories, which was basically consistent with the prediction results of the comprehensive evaluation model. The ranking of sensory evaluation scores of 12 kinds of cigarettes was generally consistent with that predicted by the comprehensive evaluation model. The model was used to calculate the comprehensive evaluation scores of free amino acids of different types of cigarettes. The scores of 12 kinds of cigarettes from low to high were wine fragrance
In order to build an evaluation model for predicting the sensory irritation of cigarettes based on free amino acid contents in finished cigarettes, 12 different styles of cigarettes were selected as the research objects. The contents of free amino acids in cigarettes were determined by HPLC. The comprehensive evaluation model of cigarette irritation was established by principal component analysis, and the model was verified by cluster analysis and sensory irritation evaluation. The results show that the comprehensive evaluation model F=0.913F1+0.087F2 was established. Through cluster analysis, 12 kinds of cigarettes could be divided into 5 categories, which was basically consistent with the prediction results of the comprehensive evaluation model. The ranking of sensory evaluation scores of 12 kinds of cigarettes was generally consistent with that predicted by the comprehensive evaluation model. The model was used to calculate the comprehensive evaluation scores of free amino acids of different types of cigarettes. The scores of 12 kinds of cigarettes from low to high were wine fragrance
2021, 36(5)
:84-91.
doi: 10.12187/2021.05.011
Abstract:
A scientific and feasible cosmetic safety assessment system is the basis for ensuring the healthy and safety of consumers, standardizing the industrial order and promoting the sustainable development of Chinese cosmetic industry. In order to cooperate with the implementation of the Cosmetics Supervision and Administration Regulations issued on June of 2021, the state has successively promulgated a series of secondary regulations and technical specifications related to cosmetic safety. Taking the Technical Guidelines for Cosmetic Safety Assessment issued in April of 2021 as a starting point, this paper comprehensively reviewed the main changes related to cosmetic safety evaluation in China from the aspects of strengthening the responsibilities of evaluators, supplementing risk assessment procedures, optimizing assessment methods and increasing the safety evaluation of children's cosmetics, and analyzed the impact of the new laws and regulations on different audiences such as the government, enterprises and consumers, introduced the basic principles of cosmetic safety assessment in terms of normal ingredients, carcinogens and skin sensitizers as well as the differences with the European Commission, and put forward several suggestions for enterprises and relevant practitioners, including cultivating risk assessment personnel and risk management ability, constructing risk monitoring database, updating new risk assessment technologies and referring to the advanced experiences of European Commission, etc, which provided useful guidance and reference for the cosmetic industry to carry out risk assessment in a scientific and orderly manner.
A scientific and feasible cosmetic safety assessment system is the basis for ensuring the healthy and safety of consumers, standardizing the industrial order and promoting the sustainable development of Chinese cosmetic industry. In order to cooperate with the implementation of the Cosmetics Supervision and Administration Regulations issued on June of 2021, the state has successively promulgated a series of secondary regulations and technical specifications related to cosmetic safety. Taking the Technical Guidelines for Cosmetic Safety Assessment issued in April of 2021 as a starting point, this paper comprehensively reviewed the main changes related to cosmetic safety evaluation in China from the aspects of strengthening the responsibilities of evaluators, supplementing risk assessment procedures, optimizing assessment methods and increasing the safety evaluation of children's cosmetics, and analyzed the impact of the new laws and regulations on different audiences such as the government, enterprises and consumers, introduced the basic principles of cosmetic safety assessment in terms of normal ingredients, carcinogens and skin sensitizers as well as the differences with the European Commission, and put forward several suggestions for enterprises and relevant practitioners, including cultivating risk assessment personnel and risk management ability, constructing risk monitoring database, updating new risk assessment technologies and referring to the advanced experiences of European Commission, etc, which provided useful guidance and reference for the cosmetic industry to carry out risk assessment in a scientific and orderly manner.
2021, 36(5)
:92-101.
doi: 10.12187/2021.05.012
Abstract:
With the continuous improvement of China's economy and people's living standards, the original Regulations on Cosmetic Hygiene Supervision and related regulations can no longer meet the rapid development of the existing domestic cosmetics industry and national regulatory needs. The Regulations on the Supervision and Administration of Cosmetics for the first time implements the registration management of new cosmetic raw materials with high risk of application and management, which have the functions of antiseptic, sunscreen, coloring, hair dyeing, freckle whitening and whitening, and implements the recording mangement of other common types of new cosmetic raw materials. It has pointed out a new development direction for the research and development and application of cosmetic raw materials in China, especially new raw materials; China and the European Union, the United States, Japan and other countries or regions have certain differences in the supervision and regulation of cosmetic raw materials, but the requirements for the safety of cosmetics are highly consistent. The Regulations on the Supervision and Administration of Cosmetics elaborates on the supervision and registration of cosmetic raw materials. It points out that cosmetic raw materials need to be innovated and applied under scientific supervision. At the same time, the functional relationship between raw materials and products should be considered. And it provides answers and suggestions to the problems in the production and development process of some raw materals. At the same time, the existing problems and impacts and opportunities in the Regulations on the Supervision and Administration of Cosmetics regarding the research and development of new cosmetic raw materials and related industries in China were also analyzed, with a view to providing suggestions or references for relevant industry practitioners.
With the continuous improvement of China's economy and people's living standards, the original Regulations on Cosmetic Hygiene Supervision and related regulations can no longer meet the rapid development of the existing domestic cosmetics industry and national regulatory needs. The Regulations on the Supervision and Administration of Cosmetics for the first time implements the registration management of new cosmetic raw materials with high risk of application and management, which have the functions of antiseptic, sunscreen, coloring, hair dyeing, freckle whitening and whitening, and implements the recording mangement of other common types of new cosmetic raw materials. It has pointed out a new development direction for the research and development and application of cosmetic raw materials in China, especially new raw materials; China and the European Union, the United States, Japan and other countries or regions have certain differences in the supervision and regulation of cosmetic raw materials, but the requirements for the safety of cosmetics are highly consistent. The Regulations on the Supervision and Administration of Cosmetics elaborates on the supervision and registration of cosmetic raw materials. It points out that cosmetic raw materials need to be innovated and applied under scientific supervision. At the same time, the functional relationship between raw materials and products should be considered. And it provides answers and suggestions to the problems in the production and development process of some raw materals. At the same time, the existing problems and impacts and opportunities in the Regulations on the Supervision and Administration of Cosmetics regarding the research and development of new cosmetic raw materials and related industries in China were also analyzed, with a view to providing suggestions or references for relevant industry practitioners.
2021, 36(5)
:102-109,117.
doi: 10.12187/2021.05.013
Abstract:
The efficacy claim of cosmetics is a descriptive statement of the efficacy of the product. The Regulations on Supervision and Administration of Cosmetics requires that the efficacy claims of cosmetics should have a sufficient scientific basis. The similarities and differences between China and the European Union, Japan, South Korea and other countries or regions regarding the regulatory model of cosmetic claims were analyzed and compared. Although the definition and regulatory methods of cosmetics were different in different countries or regions, the basic requirements were the same, that is, the claims of cosmetic efficacy should be legal, true, and not mislead consumers; the scientific support required for different efficacy claims, such as whether to carry out human efficacy tests, limited efficacy evaluation methods, exemption from publication of basis abstracts, etc., were explained in detail; and the human efficacy in the efficacy evaluation method system was explained in detail. The application and progress of evaluation tests, consumer use tests, and laboratory tests were explained, and it was pointed out that the evaluation of cosmetics efficacy should be comprehensively and scientifically analyzed and reasonably explained, which can provide help for relevant practitioners to understand the requirements of regulations, and play a positive role in standardizing the evaluation of cosmetics efficacy, promoting technological progress in the industry, and promoting the healthy development of the industry.
The efficacy claim of cosmetics is a descriptive statement of the efficacy of the product. The Regulations on Supervision and Administration of Cosmetics requires that the efficacy claims of cosmetics should have a sufficient scientific basis. The similarities and differences between China and the European Union, Japan, South Korea and other countries or regions regarding the regulatory model of cosmetic claims were analyzed and compared. Although the definition and regulatory methods of cosmetics were different in different countries or regions, the basic requirements were the same, that is, the claims of cosmetic efficacy should be legal, true, and not mislead consumers; the scientific support required for different efficacy claims, such as whether to carry out human efficacy tests, limited efficacy evaluation methods, exemption from publication of basis abstracts, etc., were explained in detail; and the human efficacy in the efficacy evaluation method system was explained in detail. The application and progress of evaluation tests, consumer use tests, and laboratory tests were explained, and it was pointed out that the evaluation of cosmetics efficacy should be comprehensively and scientifically analyzed and reasonably explained, which can provide help for relevant practitioners to understand the requirements of regulations, and play a positive role in standardizing the evaluation of cosmetics efficacy, promoting technological progress in the industry, and promoting the healthy development of the industry.
2021, 36(5)
:110-117.
doi: 10.12187/2021.05.014
Abstract:
In view of the some shortcomings of research on single-degree-of-freedom vibration at present, the response equations of the free vibration and harmonic excitation based on viscous damping with initial conditions were listed, the amplitude frequency and phase frequency curves were plotted. The transition process of the small damped resonance curve was shown, the beat vibration phenomenon of undamped vibration response was presented. The Influence formulas of Coulomb friction on the difference of displacement were derived,the influence regularity of Coulomb friction on the vibration response was studied. The results showed that the small Coulomb friction could not restrain the growth trend for resonant response of non-viscous damping system. Only when the Coulomb friction was close to the excitation force amplitude,the resonance response amplitude could be restrained from exceeding the steady state value.
In view of the some shortcomings of research on single-degree-of-freedom vibration at present, the response equations of the free vibration and harmonic excitation based on viscous damping with initial conditions were listed, the amplitude frequency and phase frequency curves were plotted. The transition process of the small damped resonance curve was shown, the beat vibration phenomenon of undamped vibration response was presented. The Influence formulas of Coulomb friction on the difference of displacement were derived,the influence regularity of Coulomb friction on the vibration response was studied. The results showed that the small Coulomb friction could not restrain the growth trend for resonant response of non-viscous damping system. Only when the Coulomb friction was close to the excitation force amplitude,the resonance response amplitude could be restrained from exceeding the steady state value.
2021, 36(5)
:118-124.
doi: 10.12187/2021.05.015
Abstract:
In order to explore the tensile properties of VCM deep drawing steel plate and its relationship with constituent materials,ABAQUS finite element method was used to conduct numerical simulation of VCM deep drawing steel plate and its constituent materials,and the relevant mechanical parameters (tensile strength,upper yield strength,fracture strain and elongation after fracture) were compared and analyzed.The influence coefficient of steel plate substrate and VCM film on the mechanical properties of VCM deep drawing steel plate was introduced.The results showed that the strength and plasticity of VCM deep drawing steel plate were improved compared with that of steel plate substrate after the VCM film was bonded on the substrate surface.The steel plate substrate had a great influence on the tensile strength and upper yield strength of VCM deep drawing steel plate,and the VCM film had a great influence on the fracture strain and elongation after fracture of VCM deep drawing steel plate,that was,the steel plate substrate had a great influence on the strength of VCM deep drawing steel plate,and the VCM film had a great influence on the plasticity and ductility of VCM deep drawing steel plate.
In order to explore the tensile properties of VCM deep drawing steel plate and its relationship with constituent materials,ABAQUS finite element method was used to conduct numerical simulation of VCM deep drawing steel plate and its constituent materials,and the relevant mechanical parameters (tensile strength,upper yield strength,fracture strain and elongation after fracture) were compared and analyzed.The influence coefficient of steel plate substrate and VCM film on the mechanical properties of VCM deep drawing steel plate was introduced.The results showed that the strength and plasticity of VCM deep drawing steel plate were improved compared with that of steel plate substrate after the VCM film was bonded on the substrate surface.The steel plate substrate had a great influence on the tensile strength and upper yield strength of VCM deep drawing steel plate,and the VCM film had a great influence on the fracture strain and elongation after fracture of VCM deep drawing steel plate,that was,the steel plate substrate had a great influence on the strength of VCM deep drawing steel plate,and the VCM film had a great influence on the plasticity and ductility of VCM deep drawing steel plate.
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Subeditor：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN 41-1437/TS
ISSN 2096-1553
Address：136 Science Avenue, Zhengzhou City, Henan Province, China
Postal Code：450001
Tel：(086)0371-86608635
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