Scientific research projects in Li Qiong

Leading the National Quality Supervision and Inspection Center for Flavors, Fragrances and Cosmetics to undertake thousands of times of quality supervision and inspection of flavors, fragrances and cosmetics every year, and presiding over dozens of scientific research projects such as national and municipal detection technology development and standardization research. The research projects include detection technology of banned and restricted substances such as imidazolyl urea in cosmetics, determination of residual benzene content in essential oils and aromatic extracts, standard research on detection methods of colorants and preservatives in cosmetics (I) and cosmetics. He has published dozens of related scientific papers, including Determination of Trace Aluminum in Food by Stripping Voltage Method, Study on Determination of 2- amino -N- methyl -5- phenylimidazopyridine (PhIP) in Reaction Flavors by HPLC, Determination of Arsenic and Mercury in Reaction Flavors by Hydride Generation-Atomic Fluorescence Spectrometry, and Determination of 4,8-DimeiQX and PhIP in Domestic Reaction Flavors by HPLC. The published textbooks include Flavor Analysis, the chief editor, and Processing Technology of Natural Flavor, the deputy editor. Authorized patents include CN 170452 1A antibacterial and moisturizing finishing agent for cotton fabric and its method, and CN 176223 1A natural pasty meat flavor and its preparation method, which have strong knowledge background and technical ability in the specialty of flavor cosmetics.