粮情智能分析基础数据手册的开发（网络首发、推荐阅读）

十八大以来,我国通过粮安工程等项目,推动了储粮技术的数字化和智能化,建成了世界上最大的粮食物联网。但由此产生的大量粮情数据,以温度为主,暂未有效支撑决策和管理。团队在前期研究了粮堆生态多场耦合理论的基础上,进一步凝练出了储备粮数字监管的连续性、周期性及协调性原理,以及AID、ABC、6R、SIN、O、CAE、U等系列智能策略,但这些策略的应用直接面对原始数据,存在效率低、误差大等问题。鉴于此,基于我国不同储粮生态区域典型粮仓、主要粮食品种的储粮原始粮情数据进行了有针对的挖掘,开发了粮情智能分析基础数据手册,以便智能策略的高效正确应用。以夯实粮情智能分析的基础,助推储粮数量和质量数字监管,实现由“人防”向“技防”的转变。     

粮仓哲学——对储粮科技走向智慧化的哲学思考

关于科学技术影响认知变化的探索由来已久，分别形成科学哲学和技术哲学。我国储粮技术发展，经历了改革开放前的初探、改革开放后30年的现代化粮仓建设以及近10年数字化智能化开创等3个阶段。从以“四合一”储粮新技术为主构建现代化粮仓，到以信息技术形成世界上最大的粮食物联网、原创粮堆多场耦合及生物场理论、以粮情云图扫描技术实现储备粮动态监管等，中国储粮的科技进步有目共睹。新时期面临百年未有大变局、中国第二个百年奋斗目标对粮食安全的新要求以及第四次工业革命带来的冲击，粮食科技智慧化的趋势越来越显著。从我国近40多年储粮实践科技成果积累，结合团队对粮堆多场耦合和生物场理论、储备粮云图动态监管、粮食围收储自然区块链5T事联信息化管理以及粮食干燥智能EAT窗口测控方法等的研究，尝试在解构储粮系统三元微结构的基础上，以“一分为二、二分为三、三生变化”为基本思想，以机理、数据等联合驱动为智慧化策略，引入粮仓哲学，以提升对已有科技成果的认知高度、指导新时期储粮科技智慧化的探索，为构建高质量的智慧粮食体系提供支撑。粮仓哲学是对储粮实践情景的深度思考，源于储粮实践，但不限于储粮实践，具有一定的普适性。     

我国粮食产后领域人工智能技术的应用和展望

运用人工智能(Artificial Intelligence, AI)技术提升粮食产后的管理水平是粮食安全问题的热门话题之一。储粮智能通风、智能粮情监测等机理驱动AI技术推动了储备粮"四合一"技术的应用。粮堆多场耦合理论等新的储粮基础研究为机理驱动AI提供了新方法。数据驱动AI在粮食干燥控制、害虫识别等应用中发展较快。在粮食产业链管理当中,5T管理理念与方法使AI与技术管理高度融合,使成品质量管理与作业过程管理有机结合,为大数据的全链条应用提供了路径。但粮食产后领域仍然存在AI技术应用不平衡,总体水平较低问题。期待在粮情监控预警、收储精准品控、粮食大数据挖掘等方面,加快机理与数据双驱动AI技术的研发;在粮食产业链管理、行业监管服务等方面加快智慧粮食系统的建立。     

热诚欢迎订阅《现代储粮技术与管理》

一、内容简介由四川省粮食局李益良同志主编、国家粮食局局长聂振邦同志作序的《现代储粮技术与管理》一书 ,从粮食的物理及生化特性、科学储粮技术、规范化管理入手 ,展示了当今粮食储藏技术与管理发展的历程与风貌 ,从发展“无公害储粮”着力 ,揭示了未来粮食储藏技术发展的方向。 鲜明的时代性　该书以科学管理、“以人为本”为基础 ,全方位展示了当今储粮技术的发展方向、技术现状、现代仓储管理及人才资源开发的先进理念 ,重点介绍了正在推广的四项新技术 ,尤其是被公认的代表现代储粮技术先进水平的“低温储粮技术”、“气调储粮技术…     

粮食检验与储备粮的质量管理策略探讨

随着国家级储备粮规模不断扩大,传统的人工检测与管理模式已经无法适应海量储备粮的质量安全监管需求。为实现智慧型、精细化的现代化监管,本研究分析了粮食检验与储备粮质量管理的关联性,并提出了优化粮食检验与储备粮质量管理的策略,以有效提升储备粮全过程的质量安全监管水平。     

打造国内省级储备粮标杆企业 塑造“省长米袋子”安全样板

<正>黑龙江省农业投资集团有限公司（以下简称省农投集团）始终牢记习近平总书记“中国粮食”“中国饭碗”的殷切嘱托,按照省委、省政府主要领导对全省涉粮问题专项巡视整改提出的要求,围绕自身职能定位,认真落实“省长米袋子”安全工程,紧盯既管数量又管质量,在省级储备粮垂直管理上做文章,形成了龙江特色的省级储备粮垂直管理体系,打造了国内省级储备粮标杆企业,坚决扛起维护国家粮食安全“压舱石”的政治责任,切实保证了省级储备粮油数量真实、质量良好、储存安全和管理规范。     

直属库质量管理工作探讨

通过介绍伊宁库在实际收购、入库、储藏几个环节质量管理的具体做法，说明了中央储备粮直属库只有强化质量管理、因地制宜科学储粮，才能真正实现两个“确保”。结合质量工作实际提出了可供探讨的问题。     

福建烟草商业系统专卖管理“数字化”监管体系构建

为推进烟草商业系统专卖业务高质量发展,本文提出了福建烟草专卖管理“数字化”监管体系建设思路。监管内容包括:证件管理、案件管理、队伍管理、市场监管、内部监管以及情报管理。监管体系由五部分组成,即:以数据整合为基础,打造数据中心;以集成均衡为理念,设计一体化平台;以快速响应为目标,组织敏捷开发;以数字打假为重点,建设研判中心;以技术创新为手段,实现智能监管。      

太阳能低温储粮新技术

对国内低温储粮技术的现状以及发展趋势进行了探讨,重点介绍了太阳能吸附式和浅层地能低温储粮技术,分析了两种技术的工作原理、技术特点及储粮应用实例,指出了两项技术是今后低温储粮技术的发展趋势。     

多功能储粮安全现场快速检测分析仪的研究（网络首发、推荐阅读）

粮食在仓储过程中会受到生物场和非生物场等诸多方面影响,从而导致易出现发热、霉变、结露以及虫害等现象,迫切需要研发便捷、快速、多功能和高精度的现场检测工具。多功能储粮安全现场快速检测分析仪针对实际储粮管理的需求,在多点高精度检测温度、湿度和CO2浓度的基础上,以模型和算法推算储粮水分、水分活度、绝对湿度、积温、积湿、J/Q值和绝对水势,对推算结果进行图形化表达,辅助判定安全、结露、发热、霉变等储粮状态、选择机械通风作业参数,并进行智能控制。初步应用结果表明,该仪器对粮仓管理能够提供有效技术支撑,具有良好的应用前景。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the