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Edible vegetable oils could provide energy, essential fatty acids and various micronutrients required in the body. However, vegetable oils, being rich in unsaturated fatty acids, are susceptible to oxidation to produce a series of oxidation products that are harmful to health after consumption, due to environmental factors during processing and storage. Therefore, this paper introduced the causes of oxidation in edible vegetable oils, the mechanism of lipid autoxidation, the main oxidation pathways and the hazards of oil oxidation, and the research progress of antioxidation on edible vegetable oils were also reviewed, including low-temperature storage, gas-conditioned storage and adding single or combined antioxidants. Meanwhile, the current problems on the lipid oxidation and the antioxidant measures in edible vegetable oils were discussed. This work could be expected to provide some references for the researches focusing on the oxidative stability of edible vegetable oils.

The team of oil chemistry and processing technology from Academy of National Food and Strategic Reserves Administration (Academy of NFSRA) has made great contributions to the research and establishment of the quality evaluation standard for main oilseeds and oils in China. A series of standards have been developed or revised based on: (1) investigation and quality analysis of main oilseeds varieties in China, (2) tracking and referencing the development trend of international standards and advanced foreign standards, (3) database of oilseeds qualities and processing formed through undertaking the national and industrial research projects, (4) establishment of the inspection techniques and evaluation methods for vegetable oil qualities. Accordingly, the quality standard systems for oilseeds and oils have been improved, and the processing technology levels have been promoted. The sound and rapid development of industries happened because the market has run in a more and more standardized way. All the standards of oilseeds and oils have served the economic construction generally, and are also providing technical support for safeguarding national interests and the safety of the oil industry.

On the occasion of the 30th anniversary of the journal “Science and Technology of Cereals, Oils and Foods”, this paper summarized the development and prospects in the field of oil chemistry and processing technology in Academy of National Food and Strategic Reserves Administration (Academy of NFSRA) over the past 30 years. This scientific research carried out by the Academy of NFSRA in the field of oil chemistry and processing technology over the past 30 years and its outstanding contributions to promoting the development of the industry were also reviewed. According to the development strategy under the new situation of China, the highlighted work in the field of oil chemistry and processing technology was summarized, and the new opportunities and challenges faced by the field of oil chemistry and processing technology research was further prospected.

More and more attention has been paid to the safety and nutrition of edible vegetable oil. Maintaining the nutritional quality and stability of edible vegetable oil has become a key issue in the oil industry. Rosemary extract, as a natural antioxidant, has good oxidation resistance, which could inhibit the oxidative deterioration of oil and prolong the storage time for keeping the good sensory and nutritional quality of oil. Also, it shows better stability in high temperature environments. The oil is taken mainly through hot processing in China, so the natural nontoxic, efficient and heat-resistant antioxidant is desired for Chinese edible oils. In this paper, the application research progress of rosemary extract in edible vegetable oil was reviewed, providing theoretical reference for the antioxidant research of rosemary extract in oil.

An analysis method for the volatile components of squeezed Camellia oleifera seed oil was established by using automatic sample preparation-headspace solid phase microextraction (HS-SPME)combined with gas chromatography-mass spectrometry (GC/MS) technology.The optimum extraction conditions are:Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) solid-phase microextraction column,extraction temperature 60 ℃,extraction time 50 min,resolution time 5 min,compared with traditional manual water bath extraction method,it has higher total peak area and main peak area; A total of 47 volatile components in pressed camellia seed oil were identified and quantified using this method,of which aldehydes are the main volatile components in camellia seed oil; The characteristic flavor compounds of pressed camellia seed oil obtained by relative odor activity value (ROAV) analysis are 2-hydro-3-hydroxy-4,4-dimethyl-2(3H)furanone,dihydroxy-2(3H)furanone,2-methyl Propionaldehyde,phenylacetaldehyde,nonanal,n-hexanal,trans-2-nonenal,decanal,1-heptanol,3-ethyl-3,5-dimethyl-pyrazine.

Nine chlorogenic acid isomers were extracted from Yunnan Catimor green coffee beans by water-alcohol extraction method. Single factor experiments were carried out to study the material number,ratio of liquid to material, water extraction temperature, extraction time, alcohol concentration and alcohol extraction temperature, and response surface design was used to optimize the water alcohol extraction process. The results showed that the extraction rate of water-alcohol extraction method (5.21%) was significantly higher than that of water extraction method (4.29%)；The alcohol concentration and the ratio of liquid to material had significant influence on the extraction rate of chlorogenic acids (P ≤ 0.01). The optimum extraction conditions of chlorogenic acids isomers by water-alcohol method optimized by single factor and response surface were: alcohol extraction temperature of 60 ℃, extraction time of 11.67 min,material mesh of 60, liquid to material ratio of 16.07, alcohol concentration of 20.16%, the extraction rate of chlorogenic acid isomers were of 5.31%.

To improve the utilization level of rice bran, it is very important to study the accurate separation of key components in rice bran. In this paper, the influence of grinding wheel type, grinding speed and grinding time on the contents of key components in rice bran, such as wax, crude fat and crude protein, was studied, and was characterized and modeled by scanning electron microscopy (SEM), multiple regression analysis and correlation analysis. The results showed that the key components in brown rice were distributed alternately from the outside to the inside, which were wax ester layer, fiber layer, fat-protein layer and starch layer. The highest content of the key components in rice bran and its milling technology combination were of wax 0.67% (860 rpm, 1.0 min), crude fat 18.37% (1 060 rpm, 1.0 min), crude protein 18.59% (960 rpm, 2.0 min), crude fiber 16.85% (760 rpm, 0.5 min) and starch 41.12% (1 060 rpm, 2.5 min), respectively; Grinding wheel type had a very significant impact on wax content and crude fiber content (P

More than 140 camellia oleifera seeds and oil samples were collected from the main producing areas of camellia oleifera by investigating the resources of camellia oleifera in China.The quality of camellia oleifera seeds and the fatty acid composition and quality index of camellia oleifera seed oil were studied and analyzed.The national standard GB/T 11765—2018 “camellia oleifera seed oil” was revised by collecting and analyzing the data.The main technical contents of the standard is introduced in detail in order to help readers understand the intention of revising the various indicators easily.

Soybean isoflavone is a sort of secondary metabolite formed during the growth of soybean. It is mainly distributed in the cotyledons and hypocotyls of soybean in the form of glycosides and free aglycones. It has been shown that free soybean isoflavonehas a great many beneficial physiological functions, such as antioxidation, anticancer and cancer suppression, cardiovascular protection, prevention of osteoporosis and female climacteric syndrome. With the advancement of science and technology, soybean isoflavones have been widely applied in various foods. The reported extraction methods of isoflavones from soybean and their advantages and disadvantages were reviewed, and the biotransformation of glycosidic soybean isoflavones to free aglycones was also discussed. It is believed that this will be helpful for the application research of soybean isoflavones.

Biobased ionic liquids with cholinium as the cation and amino acids as the anions, which could be prepared from renewable biomaterials by simple neutralization reactions, have recently been described as promising and green solvents. Herein, they were successfully used as the reaction media for enzyme-mediated transphosphatidylation of phosphatidylcholine with l-serine for phosphatidylserine synthesis for the first time. Our results indicated that the highest phosphatidylserine yield of 86.5% was achieved. Moreover, 75% original activity of the enzyme was maintained after being used for 10 batches. The present work could be considered an alternative enzymatic strategy for preparing phosphatidylserine. Additionally, the excellent results make the biobased ionic liquids more promising candidates for use as environmentally friendly solvents in biocatalysis fields.