Food adulteration is a major problem in food safety regulation and an important direction in the development of food testing technology. Recently, Hunan Province has made a major breakthrough in the technology of vinegar raw milk adulteration.

In the future, there is a way to identify vinegar and raw milk adulteration. Recently, the Hunan Provincial Science and Technology Department's key project “Research on the Rapid Detection of the Mixed-Pseudo-Division Technology of Vinegar and Raw Milk by Non-Linear Chemical Fingerprinting Method”, which was undertaken by the Hunan Provincial Food Inspection Institute, passed the expert acceptance.

Food adulteration is a major problem in food safety regulation and an important direction in the development of food testing technology. This project has carried out a more comprehensive and systematic study on the identification problem of long-standing brewing vinegar and preparation of vinegar in China, and the problem of raw milk adulteration. The identification method of brewing vinegar, preparing vinegar and chemical blending vinegar was established by using nonlinear chemical fingerprinting technique. The nonlinear chemical fingerprinting library of raw milk in different milk sources was constructed, and the nonlinearity of raw materials in raw milk was summarized. The influence of chemical fingerprints and the corresponding identification methods were established to fill the gaps in the identification methods of vinegar and raw milk adulteration, and provided a new idea for the quantitative determination of antibiotic residues in raw milk.