Polyphenols complexes were extracted from Common millet (CM), Long-grain rice (LGR) and Huaihe wheat (HW), purification method, components and functional characteristics were studied. Higher phenol content (18.7 in CM, 12.9 in LGR and 22.3 mg g −1 in HW) was obtained by the high-speed shear, with high antioxidants (DPPH 89.2% in HW, ABTS 81.6% in LGR, FRAP 0.83 in HW) after purified. Thirteen typical polyphenol complexes were identified from 21 peaks by UHPLC-LTQ-Orbitrap-MS/MS. Gingerenone A was first detected in CM, HW and LGR; (+/−)-Gingerol was first detected in CM and HW. Morphology by TEM displayed a rough spherical structure with 200-500 nm. Peculiarly contained hydroxyl polyphenol (5-(3,4-Dihydroxyphenyl) valeric acid, Apigenin-8-C-xylosyl-6-C-glucoside), polyphenols with B-rings (Trans-cinnamic acid, Gingerenone A) and the highest contents (+/−)-Gingerol with hydroxyl and Sinapinic acid with B-rings, CM had a higher α-amylase inhibition rate (80.5%) than LGR and HW, which providing a foundation for the development of hypoglycaemic drugs.

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Food safety is crucial to guarantee human life health safety and promote social stability and social stability. However, as various kinds of food increase in the market, food quality and safety accidents take place frequently, and food processing and production are faced with severe challenges. Thus, hygiene and quality control in food processing is particularly important. Meanwhile, it is the key to improving business market reputation and maintaining social harmony and stability. This paper will analyze hygiene and quality control methods in food processing to show the importance of food quality control.

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