As consumer awareness of food quality and its grading continues to increase, there is a growing focus on developing effective, reliable and non-destructive methods for assessing food freshness. Aquatic product freshness indicators are typically constructed from sensitive materials and fixed carriers. These materials react with specific substances generated during the degradation process of aquatic product freshness, converting the chemical reaction results into signals that are easily observable and interpretable by consumers, such as color changes, electrical signals, or fluorescence signals. This review summarized the common sensitive materials used in aquatic product freshness indicators and their application progress. It particularly explored various preparation methods for these indicators, along with their advantages and limitations, including solution casting, spin coating, impregnation-drying, electrospinning, 2D printing, and 3D printing technologies. Additionally, strategies to enhance the performance of freshness indicators were discussed from multiple perspectives. The use of functional additives, encapsulation techniques, and chemical modifications could improve the stability of the indicators, while methods like dye blending, metal ion complexation, and colorimetric arrays had proven effective in enhancing their sensitivity. Finally, the article outlined the opportunities and challenges for future research in food freshness, aiming to provide insights for the development of intelligent food packaging freshness indicators.

As the demand for meat products has risen sharply, ensuring the quality and freshness of meat has become a major challenge for the industry. It is known that meat spoilage is a complex biochemical process involving the action of microorganisms and the accumulation of various compounds, during which many characteristic substances are produced, such as biological amines, volatile basic nitrogen, hypoxanthine, hydrogen sulfide, etc. However, the traditional methods of freshness assessment are time-consuming and not precise enough to provide accurate detection results. Therefore, this review focused on introducing some emerging detection technologies, including biosensors, gas sensors, electronic noses, electronic tongues and spectroscopic techniques, covered their principles and applications. These technologies could not only rapidly and non-destructively assess the freshness of meat but also provided clear information on the overall safety and quality of meat products, reducing waste caused by spoilage. Finally, the review discussesed the trends of future meat freshness detection technologies, which were expected to become more advanced, intelligent and user-friendly providing more efficient and intelligent solutions for the food industry.

With the continuous extension and increasing complexity of the global food supply chain, coupled with the rapid emergence of new business models, novel foods and innovative commercial practices, food fraud has become a growing concern and a global issue. In recent years, the risks posed by food fraud to food safety, public health and consumer confidence have been widely reported. This paper systematically reviewed the various definitions and classifications of food fraud currently recognized internationally, with a particular focus on analyzing the functionalities and applications of major global food fraud databases. It also summarized and analyzed mitigation measures for food fraud, guidelines and standards for vulnerability assessments, and related evaluation tools. Furthermore, the paper elaborated on the research progress in food fraud detection technologies, highlighting the applications and limitations of traditional detection methods, and explores the prospects of emerging technologies. Special emphasis was placed on the importance of integrating multiple detection technologies, big data, and artificial intelligence in enhancing detection efficiency and accuracy. Finally, the paper provided relevant recommendations, aiming to offer insights and references for addressing food fraud issues in China.

Objective To investigate the difference of hydrogen isotope ratio between whole grains and cereals flour and their components and the influence of drying conditions and moisture on the determination of hydrogen isotope ratio in grains and cereals. Methods High temperature cracking/elemental analysis-stable isotope ratio mass spectrometry (TC/EA-IRMS) was used to determine the δ²H values of whole grains and cereals flour (maize, rice, wheat and sorghum) and the fractions (starch, defatted portion, fat, crude fiber and protein). The effects of different drying conditions on the δ²H values of grain were analyzed, and the influence of exchangeable hydrogen on the determination of starch hydrogen isotope ratios was explored. Results The δ²H values of various fractions in the grains and cereals were different. Drying the grain samples at 105 °C to a constant weight was the best water removal effect. After being treated with different standard water samples under the optimal drying conditions, the maximum difference in δ²H of grains and starch was 12.11‰ and 18.41‰. This indicates that exchangeable hydrogen had a significant effect on the δ²H value of starch (P<0.001). Conclusion The isotopic fractionation of sugar, fat, protein and cellulose during the growth of grain makes the distribution of hydrogen isotopes in samples not uniform. Organic compounds contain exchangeable hydrogen, which will exchange isotopes with the water in the environment where the sample is located, affecting the accurate analysis. When measuring the hydrogen isotope ratio in grain, it is necessary to exclude the interference of water. This study provides an effective reference for the determination of hydrogen isotope ratios in grain starch and the study of grain traceability in the future.

Objective To achieve the geographical discrimination of Fuping goat milk using microwave digestion combined with inductively coupled plasma mass spectrometry (ICP-MS) and chemometric methods. Methods A total of 70 goat milk samples were collected from 7 regions in Shaanxi Province, including Baoji, Hanzhong, Jingyang County and Qian County (both in Xianyang), Weinan, Xi’an and Yan’an. They were lyophilized to milk powder, and after microwave digestion, the digested solution was analyzed using ICP-MS. Principal component analysis (PCA) and orthogonal partial least squares-discrimination analysis (OPLS-DA) were employed to discriminate goat milk from different origins. Results A total of 42 kinds of elements in the milk powder from 7 different origins were detected. The concentrations of K, Ca, Fe, Zn, Si and Na were relatively high, followed by B, Ti, Mg, Al, Cu and Ba, while other elements were found in lower concentrations, particularly the rare earth elements such as Pr, Nd, Sm, Eu, Gd, Tb, Dy, Er, Tm, Yb, Lu, Ho and Y, which were present in negligible amounts. The 7 origins were divided into two groups based on distance: Group I (Baoji; Hanzhong; Weinan; Yan’an) and Group II (Jingyang County, Qian County of Xianyang; Weinan; Xi’an). OPLS-DA model was applied to both groups, with accuracy rates of 95.12% and 87.80%, respectively. Among them, the accuracy of samples from Fuping County-Weinan City was 100%. In Group I, the content differences of Ba, Mn, Si, Zn, Se, Na and B were the primary factors for origin discrimination. While in Group II, Se, B and Ni elements contributed significantly to the origin discrimination. Geographical distance was the most important factor to distinguish goat milk from different origins. While the data of 6 goat milk samples from Fuping County-Weinan City were imported into both Group I and Group II models for validation, the discrimination accuracy was 100% for both groups. Conclusion The established multi-element analysis combined with chemometrics could achieve rapid and accurate identification of Fuping goat milk from small-scale regions (>50 km).

Objective To study and screen the novel vardenafil derivative in food, and establish a quantitative method. Methods A compound with similar structure to vardenafil was detected in food by ultra performance liquid chromatography-quadrupole-exactive orbitrap-high resolution mass spectrometry. The molecular structure and fragmentation law of the vardenafil structure analogue were inferred from the fragment ions of high-resolution mass spectrometry. The compound name was clarity compared with the custom-synthesized reference substance. Quantitative analysis was carried out in a multiple reaction monitoring by high performance liquid chromatography-tandem triple quadrupole mass spectrometry with the external standard method. Results The novel vardenafil derivative in food was identified as propoxyphenyl hydroxy-vardenafil. The results showed that good linearity was observed for propoxyphenyl hydroxyvardenafil within the concentration range of 2-50 ng/mL. The limit of detection was 0.03 mg/kg, and the limit of quantitation was 0.10 mg/kg. The average recoveries and relative standard deviations (RSD) of coffee, confectionery, jelly and plant-based drinks were 87.6%-102.6% and 0.5%-6.3% respectively. The reproducibility and stability of the method were good (RSD<5%). The method was applied to measure the real samples, and 34 batches of positive samples were found with the content range of 1.60×10³-2.62×10⁴ mg/kg. -Conclusion This method is fast, accurate and high sensitivity, can be used for screening and quantitative determination of the derivative propoxyphenyl hydroxyvardenafil in food, and can provide technical support for the supervision of the illegal addition of vardenafil derivatives.

Objective To establish a detection method for soybean allergens in plant-based protein products based on ultra performance liquid chromatography-tandem mass spectrometry, and conduct research on the quantification and authenticity determination of allergy protein in plant-based protein products. Methods After the soybean protein isolate was hydrolyzed by trypsin, the data were collected by high resolution mass spectrometry and matched with the Uniprot database to screen out the soybean specific allergen peptides. The response surface design was adopted to optimize the extraction conditions of the allergen protein, thereby constructing the quantitative method of allergens. Actual sample tests were conducted on commercially available plant-based protein products to preliminarily obtain the content of soybean allergy proteins in different plant-based protein products. Results The 6 kinds of soybean quantitative peptides with good linearity and correlation coefficients above 0.995 were selected. The limits of detection and the limits of quantification of the method were 0.182-2.08 µg/g and 0.607-6.920 µg/g. The spiked recoveries were 97.1%-126.6% and the intra-day and inter-day precisions were 5.17%-10.20% and 5.02%-11.70%. Conclusion This method has strong specificity and high sensitivity, and can well detect plant-based protein products, achieving accurate quantification of soybean allergens without isotope-labeled peptide segments. It has a good application prospect in the detection of allergen in plant-based protein products. Meanwhile, it can achieve the identification of adulteration in plant-based protein products and the discrimination of allergic information on food labels.

Pesticide application is one of the effective measures to prevent crop diseases and insect pests in agricultural production. However, large-scale use of pesticides also brings food pesticide residues, which brings safety risks to human health. It is of great significance for food safety to clarify the spatial distribution and metabolic transfer pathway of pesticides in food. Traditional detection and analysis methods can only perform qualitative and quantitative analysis of pesticides, unable to directly observe their distribution in food. The emergence of mass spectrometry imaging technology has enabled visual analysis of pesticide residues in food, with advantages such as high sensitivity, high spatial resolution and ease of operation. It has become an important analytical tool for pesticide residue detection. This paper summarized the research progress of mass spectrometry imaging technology for pesticide residue detection in food over the past 5 years, both domestically and internationally. It focused on outlining the principles, characteristics and differences between various types of mass spectrometry imaging techniques. Additionally, it reviewed the application studies of mass spectrometry imaging technology in detecting pesticide residues in food (including different sources of food and different types of pesticides), finally analyzed the deficiencies and challenges of mass spectrometry imaging technology in pesticide residue detection, and proposed the future prospects. This paper aims to provide a reference for the research and innovation development of mass spectrometry imaging technology in pesticide residue detection.

Objective To establish a method for the rapid determination of 45 kinds of pesticides residues in Vitis vinifera by gas chromatography-tandem mass spectrometry (GC-MS/MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). Methods The Vitis vinifera samples were first extracted with acetonitrile by vibration and ultra-sonic. Then the mix adsorbents were used in dispersive solid phase extraction to purify the extract. After high speed centrifugation and filtration, the samples were detected by GC-MS/MS using selected reaction monitoring (SRM) mode, and LC-MS/MS using multiple reaction monitoring (MRM) mode. Results Deltamethrin exhibited good linearity within the concentration range of 0.1 to 1.0 mg/kg, while captan showed linearity within the range of 0.2 to 3.0 mg/kg, 28 kinds of pesticides including metalaxyl showed good linear relationships within the concentration range of 0.04-1.00 mg/kg, and 15 kinds of pesticides including emamectin benzoate showed good linear relationships within the concentration range of 0.1-1.0 mg/kg, with correlation coefficients reached 0.99 or above. The limits of detection were in the range of 0.00020-0.05000 mg/kg, the limits of quantitation were in the range of 0.00050-0.15000 mg/kg. The spiked recoveries at 3 levels of 45 kinds of pesticides were in range of 70.3%-117.0%, the relative standard deviations were in range of 0.01%-14.30%. Conclusion With features such as accuracy and easy operation, this method can be used to fast determination of 45 kinds of pesticides in Vitis vinifera without any special samples pretreatment apparatus, and also satisfies the requirement of pesticide routine analysis.

Objective To investigate the effects of carboxymethyl pachymaran on the stability, structure, physicochemical properties and biological activity of casein at different ratios. Methods Pachymaran was derivatized with carboxymethyl groups to enhance its solubility, and its structural features were studied; carboxymethyl pachymaran was mixed with casein in different ratios, and the turbidity, zeta potential, protein solubility, and phase diagram of the complex were evaluated at different pH values; the aggregation degree and physicochemical properties of different casein-based samples were studied under acidic conditions using confocal laser microscopy and rotational rheometer; free radical scavenging ability and non-enzymatic glycation product inhibition ability of different casein-based samples were compared. Results The molecular weight of carboxymethyl pachymaran obtained in this study was 2.43×10⁵ g/mol. The successful preparation of carboxymethyl pachymaran was determined by the degree of substitution (0.84) and the characteristic absorption peak of carboxymethyl group. When carboxymethyl pachymaran was mixed with casein, it could effectively affect the pH stability and reduce the turbidity of casein under acidic conditions, and its solubility was also enhanced. This might be due to the electrostatic interactions between polysaccharides and proteins affecting the surface charge distribution of the molecules. Among them, the best stabilizing effect was observed when carboxymethyl pachymaran was mixed with casein at 5:1 (w/w). Subsequent studies on the structure and physicochemical properties of the complex showed that with the introduction of polysaccharides, especially when they were mixed at a ratio of 5:1 (w/w), the aggregation degree, apparent viscosity and modulus of the complex were lower, indicating that its gel network structure had better stability. The biological activity results showed that the complex, especially when they were mixed at a ratio of 5:1 (w/w), exhibited the strongest antioxidant activity and non-enzymatic glycation product inhibition ability. Conclusion The carboxymethyl pachymaran-casein complex obtained in this study has better structural stability and biological activity in acidic environments, providing a theoretical basis and technical support for the development and processing of stable acidic dairy products.

Objective To evaluate the residue dissipation dynamics and dietary intake risks of sodium dichloroisocyanurate (DCCNa), prochloraz and its metabolites in Myrica rubra Sieb. & Zucc. Methods The residue dynamics of DCCNa, prochloraz and its metabolite 2,4,6-trichlorophenol in Myrica rubra Sieb. & Zucc under room temperature and cold storage conditions were quantitatively analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS), dietary intake risks were further assessed. Results There was a positive correlation between the concentration and residual amount of DCCNa and prochloraz in fruit soaking, indicating that higher dipping concentrations resulted in greater initial residues. The dissipation dynamics of both pesticides in Myrica rubra Sieb. & Zucc followed the first-order kinetics. The half-lives of DCCNa were 0.5-0.9 days at room temperature and 0.8-1.1 days under refrigeration, while those of prochloraz were 1.1-1.3 days and 1.5-2.1 days respectively. Additionally, the content of 2,4,6-trichlorophenol, a metabolite of prochloraz, exhibited an increasing trend during storage. Dietary risk assessment demonstrated that when Myrica rubra Sieb. & Zucc were treated with DCCNa (15 mg/L and 60 mg/L) or prochloraz (45 mg/L and 180 mg/L) solutions for preservation respectively, the acute dietary exposure risks of both pesticides in at the highest residue levels remained within the acceptable limits. Moreover, acute dietary risk values of DCCNa and prochloraz in commercially available Myrica rubra Sieb. & Zucc were lower than those in the experimental treatment groups, with all acute dietary exposure risks below 100%, indicating controllable exposure levels. Conclusion This study clarifies the degradation patterns of sodium DCCNa, prochloraz and their metabolites during the storage and preservation process of Myrica rubra Sieb. & Zucc, providing a theoretical basis for the scientific and standardized use of fungicidal preservatives as well as quality and safety regulation.

Objective To detection of lipopolysaccharide (LPS) by platinum nanoparticle labeling immunoassay based on metal-organic framework. Methods LPS polyclonal antibodies were obtained through immunization of mice with outer membrane vesicles (OMVs). A composite nanozyme consisting of platinum nanoparticles (Pt NPs) loaded on metal-organic framework (MIL101-NH₂) was prepared as a signal label. This nanozyme was integrated with enzyme-linked immunosorbent assay (ELISA) to establish a novel immunosensing platform for LPS detection. Results The prepared LPS antibodies demonstrated a titer of 1:256000. The constructed nanozyme-based colorimetric immunoassay showed the limit of detection was 5 ng/mL (4-fold improvement in sensitivity compared with conventional enzyme-labeled ELISA), linear detection range of 20-2000 ng/mL, and satisfactory stability and specificity. Recoveries in apple juice and beer samples ranged from 90.38% to 105.71%. Conclusion This study develop LPS antibodies exhibited high specificity and strong titer. The establish Pt@MIL101-NH₂-ELISA method demonstrated enhanced sensitivity and reliability, providing a new approach for immunological detection of LPS.

Foodborne pathogens contamination is a major global challenge in the field of food safety. Traditional detection methods are limited by issues such as time-consuming processes and complex operational requirements. In recent years, bacteriophage-based biosensors have emerged as a promising research focus for the detection of foodborne pathogens due to their high specificity, sensitivity, and rapid detection capabilities. Bacteriophages, acting as biological recognition elements, can specifically bind to target bacteria and achieve rapid detection through signal transduction methods such as optical, electrochemical and magnetic signals. This review systematically summarized the research progress in bacteriophage-based biosensors for foodborne pathogenic bacteria detection, with a particular focus on the design principles, technical advantages and application prospects of optical biosensors, electrochemical biosensors, magnetic biosensors, and multimodal/multifunctional integrated sensors. These sensors show great potential for applications in food safety, environmental monitoring and clinical diagnostics. In the future, as bacteriophage resources become more abundant and with the advancement and integration of bioinformatics and artificial intelligence technologies, bacteriophage-based biosensors are expected to enable the development of more efficient detection tools and large-scale applications. These advancements will provide robust technical support for food safety, environmental monitoring and clinical diagnostics, holding significant research and societal value.

Objective To investigate and analyze a food poisoning incident caused by bongkrekic acid (BA) in Xiaogan City, Hubei Province, isolate and identify the pathogenic bacteria, and detect the toxin. Methods Ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to measure BA levels in 2 exposed food samples (cold rice noodles), 3 food storage environment samples, and 2 patient blood samples. Following GB/T 4789.29—2020 Microbiological examination of food hygiene—Examination of Burkholderia gladioli (Pseudomonas cocovenenans subsp. farinofermentans), microbial identification was performed on 2 exposed food samples and 3 environmental samples, including isolation and culture, matrix-assisted laser desorption/ ionization time-of-flight mass spectrometry, 16S rDNA sequencing, real-time quantitative polymerase chain reaction (PCR) analysis, and toxin production experiments. Results The BA concentrations in the 2 patients’ blood samples were 92.2 μg/L and 1059.0 μg/L, respectively. The BA content in the unsold and frozen cold rice noodles was 2.26 mg/kg and 0.39 mg/kg, respectively, while no BA was detected in the environmental samples. Two suspected strains were isolated from the implicated food. VITEK MS MALDI-TOF MS and 16S rDNA sequencing identified both strains as Burkholderia gladioli. Real-time quantitative PCR and toxin production experiments confirmed that both strains could produce BA and tested positive for the bon gene, indicating toxigenic potential. They were comprehensively identified as Burkholderia gladioli pathovar cocovenenans. No Burkholderia gladioli was detected in the environmental samples. Conclusion This food poisoning incident is caused by cold rice noodles contaminated with Burkholderia gladioli pathovar cocovenenans. Relevant authorities need to strengthen food safety supervision to prevent similar poisoning incidents.

Objective To establish a method for the simultaneous determination of quinolones antibiotics (enrofloxacin, ciprofloxacin, norfloxacin, pefloxacin, ofloxacin, lomefloxacin) and doxycycline residues in prepared dishes by high performance liquid chromatography tandem mass spectrometry. Methods The 84% acetonitrile aqueous solution (1% ice acetic acid) was used as extraction solution, Oasis Prime-HLB solid phase extraction column was used to purify and concentrate, all the eluents were collected, nitrogen-blown to nearly dry, and 1 mL of complex solution 10% methanol aqueous solution (containing 1% ice acetic acid) was added to vortex dissolve, and 0.22 μm microporous filter membrane was taken as supernatant. The Waters ACQUITY UPLC TM BEH C₁₈ column (100 mm×2.1 mm, 1.7 μm) was separated, methanol and 0.1% formic acid aqueous solution were used as mobile phase, ionization mode was spray positive ion mode, and the analysis was performed by high performance liquid chromatography tandem mass spectrometry using multiple reaction detection mode. Results The linear correlation of the 7 kinds of antibiotics was good (r>0.9990). The limits of detection were 0.03-0.24 μg/kg and the limits of quantitatation were 0.09-0.72 μg/kg. The recoveries were 84.5%-114.0% and the relative standard deviations were 1.1%-4.1%. Conclusion The method established in this study is convenient, rapid, accurate and stable, and can be used for quantitative analysis of 6 kinds of quinolone veterinary drug residues and doxycycline residues in prepared dishes.

Objective To establish and optimize conditions for the determination of octachlorostyrene residues in milk by high performance liquid chromatography (HPLC) method. Methods Milk samples were extracted with acetonitrile and cleared up by sodium chloride and anhydrous magnesium sulfate, filtered through a microporous membrane, and analyzed by the high performance liquid chromatography. The separation was performed on a Waters C₁₈ column (250 mm×4.6 mm, 5 μm) with gradient elution by using 0.3% trifluoroacetic acid solution (pH=3.2) and acetonitrile (20:80, V:V) as the mobile phase, and quantified by external standard method. Results The results indicated that the correlations were greater than 0.999 at the range of 0.1 to 2.0 ng/mL. The limit of detection of octachlorostyrene was 0.05 μg/kg, and the limit of quantitation was 0.1 μg/kg. The average recoveries of octachlorostyrene ranged from 70% to 90% at spiled levels of 0.1 to 0.4 μg/kg with relative standard deviation less then 10%. Conclusion The experiment show that the method is simple, rapid, high sensitivity, good reproducibility and suitable for detection of octachlorostyrene residues in milk. The method provide effective technical support to the government’s food and agricultural product quality supervision work.

Objective To establish a rapid analytical protocol for the detection of multiple pesticide residues in fruits and vegetables on bioluminescence inhibition of enzyme receptor. Methods Regarding sensitivity as the index of investigating, the effects of the extraction solvent and reaction time were separately investigated. The pretreatment protocol and detection conditions parameters were optimized. Then, the sensitivity, false positive rate, false negative rate and cross-reactivity of the method were evaluated. Results The findings demonstrated that the enzyme receptor bioluminescence technique was capable of concurrently identifying several pesticide residues within fruits and vegetables, with a sensitivity that complies with the GB 2763—2021 National food safety standards-Maximum residue limits of pesticides in food. The false negative rate was 0%, the false positive rate was less than 5%, and the cross-reactivity rate was less than or equal to 0.10%. Comparative analysis utilizing both the bioluminescence inhibition of enzyme receptor and the conventional national standard method was conducted on fruit and vegetable samples sourced from the market, yielding congruent results. Conclusion The bioluminescence inhibition of enzyme receptor established in the present study is deemed suitable for the rapid assessment of pesticide residues in fruits and vegetables. It is appropriated for oversight by local regulatory bodies and assists companies in improving their internal quality control, which is highly important for boosting the quick detection ability of pesticide residues.

Owing to the high protein content, low fat levels, and rich amino acid profile of Bos grunniens meat, market demand has been steadily increasing. Due tohigh breeding costs, low production yields, and widespread adulteration practices have hindered the industrial development of Bos grunniens meat. Analysis technologies have played a crucial role in ensuring the safety of the supply of Bos grunniens meat products. This paper reviewed the analytical techniques applied to Bos grunniens meat assessment over the past 20 years, namely chromatography, mass spectrometry (MS), biological and spectroscopic techniques. In particular, chromatography, MS and their coupled techniques had proven effective in characterizing the composition and structure of Bos grunniens meat. Biological techniques, notably polymerase chain reaction (PCR) technology, DNA sequencing (DNA-seq), and related methods, were applicable to species identification and genetic analysis. Furthermore, immunoassay (IA) demonstrate high sensitivity in monitoring veterinary drug residues, whileloop-mediated isothermal amplification (LAMP) could be employed for adulterant detection. Spectroscopic techniques exhibited outstanding performance in compositional analysis, freshness evaluation and geographical origin tracing. The integration of chemometrics with spectroscopic techniques showed great promise forrapid analysis and accurate identification of Bos grunniens meat components, driving the evolution of Bos grunniens analysis toward eco-friendly, non-invasive and automated paradigms. It provides comprehensive technical references and theoretical support for quality improvement, market supervision, scientific research, and the sustainable development of the Bos grunniens industry.

As a crucial source of natural astaxanthin, Haematococcus pluvialis powder holds a significant position in the global food, health products and feed industries. The scientificity and rationality of its quality standards are not only crucial for the market competitiveness of the products but also directly impact the health and safety of consumers. Although the national standard GB/T 30893—2014 Haematococcus pluvialis powder issued in 2014 played a pivotal role in the early stages of industrial development, technological advancements and evolving market demands have made some technical indicators inadequate for the current high-quality industry development. To address this, the National Standardization Management Committee issued the national standard GB/T 30893—2024 Haematococcus pluvialis powder in 2024, which will be officially implemented on April 1st, 2025, replacing the 2014 standard. This paper systematically introduced the basic framework of the new standard and provides an in-depth analysed of the basis for establishing key technical indicators such as total astaxanthin, all-trans astaxanthin, protein, moisture and ash. It also compared the main changes before and after the standard revision in detail. The research findings of this paper offered precise theoretical basis and technical reference for quality supervision departments, manufacturers and traders, aiding in promoting the high-quality and sustainable development of China’s Haematococcus pluvialis powder industry in the global market. Simultaneously, the implementation of the new standard will inject strong momentum into the efficient utilization of microalgae biological resources and the vigorous development of the big health industry in China, further enhancing China’s influence and competitiveness in the global microalgae industry.

Penicillin antibiotics are widely used in the field of animal and plant disease prevention and control. However, due to improper or even illegal use, there are residues of penicillin antibiotics in food. The molecular structure of penicillin is unstable and undergoes varying degrees of degradation under different conditions. The degradation products, such as penicilloic acid, are the primary contributors to its allergenicity and cytotoxicity. And once penicillin degrades, conventional detection technologies for it will not accurately reflect the actual situation. At present, the potential risks of degradation products of penicillin antibiotics in food safety have not been given sufficient attention both domestically and internationally. This article summarized the degradation processes of penicillin antibiotics under different conditions, summarized the specific applications of high performance liquid chromatography, liquid chromatography-tandem mass spectrometry, immunoassay and surface-enhanced Raman spectroscopy in the detection of degradation products of penicillin antibiotics. Additionally, this paper analyzed the applicability characteristics and limitations of these methods to raise awareness of food safety issues caused by degradation products of penicillin antibiotics and provide references for further research and development of related detection technologies.

Objective To investigate the effects of ultrasound-assisted enzymatic hydrolysis on the sensory properties and metabolomics profiles of Dosidicus gigas viscera. Methods Three experimental groups were established: Autolytic group (B), exogenous enzymatic hydrolysis group (C) and ultrasound-assisted exogenous enzymatic hydrolysis group (U). Sensory evaluation, amino nitrogen content determination, and non-targeted metabolomics analysis were conducted to systematically compare the protein conversion efficiency under different hydrolysis strategies. Results Ultrasonic pretreatment significantly improved hydrolysis efficiency. The umami score and amino nitrogen content [(0.12±0.00) g/100 mL] of the hydrolysate in the ultrasound-assisted group (U) surpassed those of the conventional exogenous enzymatic group (C). Non-targeted metabolomics showed that the metabolites in the ultrasound-assisted exogenous enzymatic hydrolysis group (U) and the self-enzymatic hydrolysis group (B) were significantly different, and the number of differential metabolites was greater than that in the conventional exogenous enzymatic hydrolysis group (C). Primarily enriched in pathways related to plant secondary metabolite biosynthesis and ABC transporters. These findings indicated that ultrasound pretreatment enhanced enzymatic efficiency by altering protein conformation and metabolic networks. Conclusion Ultrasound-assisted enzymatic hydrolysis effectively improves the sensory characteristics of Dosidicus gigas viscera, promotes protein degradation and metabolite production, and enhances the high-value utilization and industrial production efficiency of Dosidicus gigas by-products. This study provides theoretical support and technical guidance for optimizing the processing of aquatic by-products.

Objective To study the effects of modified atmosphere packaging on the quality changes of lotus seeds during storage. Methods Fresh lotus seeds were used as the test material, and the appearance and nutritional quality of the lotus seeds were treated with a film-covered 20% modified atmosphere packaging (T1), and a film-covered 20% modified atmosphere packaging with 1-methylcyclopropene (T2), with a regular preservation box used as the control (CK). Results The results showed that compared to CK, both T1 and T2 treatments significantly reduced the weight loss and browning of lotus seeds, and maintained the content of nutrients such as vitamin C, amylose, total phenols and soluble solids. Under the condition of 7 days of room temperature storage, the weight loss of CK was 16.4%, T1 was 3.4%, and T2 was 4.0%. The total phenol content of CK, T1 and T2 was 5.453, 9.210 and 10.916 mg/g, respectively. The vitamin C content in T1 and T2 was 0.41 mg/100 g and 0.84 mg/100 g higher than that of the control group, and the amylose content was 0.856 mg/g and 1.438 mg/g higher than that of the control group. Conclusion The results of the study indicate that the T1 and T2 treatments have a good effect in reducing the post-harvest nutrient consumption of lotus seeds and maintaining their color, with T2 treatment showing a more significant effect compared to T1 treatment. This research provides practical evidence for the optimization of post-harvest preservation techniques for fresh lotus seeds.

Objective To establish a method for rapid determination of 26 kinds of elements in liquor by inductively coupled plasma mass spectrometry (ICP-MS) adopting matrix matching. Methods Combining with kinetic energy discrimination (KED) and internal standard correction mode, the determination method of Cd, Sn, Ba, Pb, Li, B, Mg, Al, K, Ca, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Rb, Sr, Mo, Sb, Na, Se and Hg in liquor had been established though direct dilution injection, and compared with the standard test method. Results The results showed that the correlation coefficient of standard curve was 0.9990-0.9999, the limit of determination was 0.1-300.0 μg/L, the standard recovery rates were 94.5%-104.4%, the relative standard deviations (RSDs) were 0.1%-1.2%. The standard recovery rate was obviously better than that without matrix matching method. The performance parameters of the method met the requirements of GB 5009.295—2023 National food safety standards-General rules for verification of chemical analysis methods. Compared with the standard test method, it could effectively reduce the pre-treatment steps, shorten the pre-treatment time, and save consumables. The results of the 2 kinds of methods showed no significant difference. Conclusion The method is simple, fast, accurate, stable and reliable, and is suitable for the bulk detection of multielement in liquor. The method provides technical support for ensuring liquor quality and safety.

Objective To use coleslaw at the retail-to-consumption level as a source of contamination with Staphylococcus aureus, assess the health risk posed to residents of Jilin Province and identify the key contributing factors. Methods Based on the monitoring data of Staphylococcus aureus in coleslaw in Jilin Province from 2011 to 2019, combined with the data of residents’ coleslaw consumption and temperature, a prediction model of Staphylococcus aureus growth was established. The results were analysed and Monte Carlo simulated using @Risk8.0 software, and a quantitative risk assessment of Staphylococcus aureus in commercially available coleslaw in Jilin Province was carried out in 4 parts: Hazard identification, exposure assessment, hazard characterization and risk analysis. Results The data statistics showed that the initial contamination rate of Staphylococcus aureus in coleslaw was 3%, and the average contamination was -2.37 log10CFU/g, with a 95% confidence interval of (-5.88, 1.27) log10CFU/g. The assessment results showed that the probability of triggering Staphylococcus aureus intoxication was 0.1%, and the number of cases of illness that could be caused by Staphylococcus aureus was 154500 cases per year. Conclusion The initial level of Staphylococcus aureus contamination in coleslaw is most important in causing the risk of Staphylococcus aureus infection, follow by storage temperature. Keeping the source ingredients, preparation environment clean and hygienic, and having good refrigerator use habits are important measures to reduce the risk of developing Staphylococcus aureus infections in coleslaw.

Objective To investigate the quality differences between Actinidia chinensis Planch in China’s main production areas and New Zealand Actinidia chinensis Planch, and make a comprehensive evaluation. Methods This study used Actinidia chinensis Planch fruits from the main production areas of China and New Zealand Actinidia chinensis as experimental materials, analyzed the phenotypic traits, nutritional composition and sensory evaluation indexes of Actinidia chinensis Planch fruits, and analyzed and comprehensively evaluated the Actinidia chinensis Planch fruits by using the method of systematic description, entropy weight-technique for order preference by similarity to ideal solution (TOPSIS) method was used to analyze and comprehensively evaluate Actinidia chinensis Planch. Results The quality indexes of Actinidia chinensis Planch fruits from different production areas differed significantly. The soluble solid content of red Actinidia chinensis Planch was the highest in Yunnan and Shaanxi, with 15.9 and 15.5%, respectively, and the lowest total acid content in Sichuan was0.86%, and the mean value of soluble sugar content was the highest in Yunnan and Sichuan, with 62.2% and 59.5%, respectively, Yunnan also had the highest mean fructose and glucose content (15.1% and 17.7%, respectively). The vitamin C content of greenheart Actinidia chinensis Planch was significantly higher than that of New Zealand for the Chinese production area; Hunan had the highest soluble solids content (18.0%), and the highest mean solid-acid ratios were found in Hunan (14.5) and Chongqing (14.4), the highest mean value of soluble sugar content was found in Chongqing (58.2%), but New Zealand had the highest mean values for fructose and glucose content, which were 14.2% and 16.4%, respectively. The yellow heart Actinidia chinensis Planch had the highest mean values of vitamin C, soluble solids, solid-acid ratio, soluble sugars, fructose and glucose content for New Zealand (0.89 mg/g, 16.7%, 14.3, 63.6%, 15.6% and 17.7%, respectively), but the sucrose content of Sichuan (3.73%) and Henan (3.61%) was higher than that of New Zealand. Conclusion The study show that there are quality differences between Actinidia chinensis Planch from China’s main production areas and New Zealand Actinidia chinensis Planch. The entropy weight-TOPSIS model show that the top two scores of red Actinidia chinensis Planch are the Hongyang Actinidia chinensis Planch from Yunnan and Sichuan, the top score of green Actinidia chinensis Planch is the CuiXiang Actinidia chinensis Planch from Shaanxi, and the Hayward Actinidia chinensis Planch from New Zealand ranked the 4th, while the top score of yellow Actinidia chinensis Planch is the Sunshine Golden Fruit Actinidia chinensis Planch from New Zealand, follow by the G3 Actinidia chinensis Planch from Sichuan and Yunnan. This study verify the validity of the multi-indicator evaluation through the three-dimensional correlation model of “sensory-composition-phenotype”, and provid methodological support for the construction of the Actinidia chinensis Planch quality evaluation system.

Objective To establish a rapid determination and analysis method for crotonoside, magnoflorine and isoguanine in food by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods The samples were extracted with 60% (volume fraction) acetonitrile aqueous solution. After vortex oscillation, ultrasonic extraction and high-speed centrifugation, the supernatant was filtered through a filter membrane and used for determination. The mobile phase consisted of acetonitrile-0.1% (volume fraction) formic acid aqueous solution for gradient elution. Separation was carried out on a Waters BEH Amide (3.0 mm×100 mm, 2.5 μm) chromatography column. The mass spectrometry was conducted using positive ion electrospray ionization (ESI⁺) and multiple reaction monitoring (MRM) mode for qualitative and quantitative determination of 3 kinds of alkaloids, namely crotonoside, magnoflorine and isoguanine. Results The linear relationship between 3 kinds of alkaloids was good within the corresponding mass concentration range (r>0.997), the average recoveries ranged from 83.7% to 102.3%, and the relative standard deviations were ranged from 3.2% to 7.4% (n=6). The limits of detection for crotonoside and magnoflorine were both 0.1 μg/L, and the limits of quantification were 1.0 μg/L. The limit of detection for isoguanine was 1.0 μg/L, and the limit of quantification was 2.0 μg/L. Conclusion This method has a rapid and simple sample pretreatment process, short time-consuming, high sensitivity and good accuracy, and is suitable for the rapid detection and confirmatory analysis of 3 kinds of alkaloids in emergency incidents of suspected croton poisoning.

Objective To establish a method for the determination of glucocorticoids (GCs) (betamethasone and dexamethasone) in livestock and poultry products with 3 kinds of different substrates by high performance liquid chromatography-tandem mass spectrometry. Methods The samples were extracted with ethyl acetate and purified by QuEChERS, filtered by 0.22 µm organic microporous membrane. The target analytes were subjected to qualitative and quantitative analysis by high performance liquid chromatography-tandem mass spectrometry under positive ion mode with multiple reaction monitoring (MRM) pattern, using a mobile phase consisting of 0.1% formic acid aqueous solution and acetonitrile. Results The calibration curve showed a good linear from concentration 0-100 μg/L and the correlation coefficient was greater than 0.9994. The recoveries were from 79.3% to 105.8%, and the relative standard deviations (RSDs) were between 1.4% and 9.4%. The limits of detection (LODs) and limits of quantification (LOQs) of betamethasone were 4.4-4.8 μg/kg and 14.6-15.9 μg/kg respectively. The LODs and LOQs of dexamethasone were 2.7-3.4 μg/kg and 8.9-11.2 μg/kg, respectively. Conclusion The method is suitable for the determination of glucocorticoid residues in livestock and poultry products with its high sensitivity and accuracy.

Objective To establish 2 kinds of methods for the determination of 17-pentatriacontene in honey by gas chromatography-flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Methods After dissolved in water, the sample was extracted with petroleum ether, purified on a florisil cartridge, separated by DB-5MS column (15 m×0.25 mm, 0.25 μm), and determined by GC-FID and GC-MS, then quantified by external standard method. Results The GC-FID and GC-MS were quantified using matrix-free standard curve and matrix-matched standard curve respectively, with limits of quantification of 1.0 mg/kg and 0.5 mg/kg, linear ranges of 1-100 mg/kg and 0.5-40.0 mg/kg, and recovery rates ranging from 88.9% to 94.5% and from 91.2% to 98.2%, respectively. The relative standard deviations were 4.0%-6.4% and 4.6%-7.3%, respectively. The results of the 2 kinds of methods were basically consistent, with a relative deviation of no more than 2.4%. The proposed methods were applied to 158 honey samples of Apis cerana honey and Apis mellifera honey, 17-pentatriacontene was only detected in Apis cerana honey, with a content range of 0.58-51.10 mg/kg. Conclusion The accuracy and precision of the GC-FID and GC-MS methods established in this study are both good, and the 2 kinds of methods can be applied to the determination of 17-pentatriacontene in honey. The results of real sample tested indicate that 17-pentatriacontene can be used as a characteristic marker for Apis cerana honey.

Objective To achieve the identification and rapid detection of commonly found types of meat floss on the market via low-field nuclear magnetic resonance. Methods This study developed a low-field nuclear magnetic resonance two-dimensional relaxation fingerprinting technique suitable for the rapid detection of meat floss product types. Based on the colour discrepancy, different types of meat floss products can be distinguished. Results The developed two-dimensional relaxation fingerprinting technique can quickly and non-destructively distinguish between commonly available pork, chicken, beef, fish, and their mixed meat floss products.With the change in the proportion of different components in meat floss, the fingerprint spectrum shows a significant qualitative trend, effectively reflecting the changes in the proportion of various meats in meat floss, which proves the accuracy of this technology. Conclusion This research method can rapidly, non-destructively and accurately differentiate most types of meat floss on the market, meeting the needs of the food industry and government testing institutions, making it a promising new detection tool with great potential.

In recent years, microcapsule technology has shown broad application prospects in food science and biomedicine due to its protection and controlled release characteristics of active ingredients. Among a variety of wall materials, whey protein has become a promising candidate due to its natural non-toxicity, biocompatibility and biodegradability. This paper first provided an overview of the putamen structure of whey protein-based microcapsules. Secondly, this paper mainly discussed the modification methods of whey protein wall materials: Building composite wall materials with other biological macromolecules; structural modification by physical or chemical methods, as well as improvement of interface properties by Maillard reaction. This paper analyzed the technical characteristics of spray drying, freeze drying and complex coacervation methods and their effects on the properties of whey protein-based microcapsules. The results showed that the embedding rate and stability of microcapsules could be significantly improved by precisely regulating the process parameters. Finally, in the field of application, whey protein-based microcapsules could not only effectively protect the activity of probiotics and achieve targeted delivery of active substances, but also showed application potential in biomedical fields such as controlled drug delivery systems and wound dressings.

Objective To investigate the optimal sterilization effects of ultra-high temperature (UHT) sterilization processes on thermophilic spores in plant-based drinks, and construct a UHT moderate sterilization model. Methods The physicochemical properties of 6 types of functional plant-based drinks (FPD) were compared, to determine the main changes in physicochemical indicators and the objects of characteristic drinks. The effects of pH, viscosity and solid content on the UHT sterilization effect against thermophilic spores were investigated, and a regression model was constructed. Results The pH and viscosity significantly influenced the UHT sterilization F-value (P<0.05), while the effect of solid content was found to be relatively minor. The linear fitting coefficients of pH and viscosity for the F₀ values were determined to be 208.927 (P<0.05) and 23.767 (P<0.01), respectively, while the nonlinear fitting coefficients were found to be 171.067 (P<0.05) and 0.543 (square variable value, P<0.05). These results indicate that the sterilization effectiveness weakened as the values of pH and viscosity increased. When the temperature reached 130 ℃, the significance of both parameters diminished, whereas the significance of the solid content coefficient was observed to increase, with the P decreasing to approximately 0.03. The predicted values of the models and the actual F₀ values showed a generally close correlation, with fitting trends resulting in R² values of 0.868 (linear) and 0.869 (nonlinear), indicating that the model possesses a high level of predictive performance. Conclusion The constructed UHT model can accurately fit the sterilization parameters and predict the effect according to the physicochemical properties of the plant-based drinks. This study provides essential guidance for the design of the UHT sterilization process for FPD, ultimately enhancing the nutritional and flavor quality of the drink products.

Objective To optimize the brewing process of Grossedentata tea flavored beer and evaluate its effect on reducing uric acid. Methods With Grossedentata tea and malt as the main raw materials, the brewing process of Grossedentata tea flavored beer was optimized through single-factor experiments and response surface optimization experiments. Meanwhile, the physical and chemical indicators of Grossedentata tea flavored beer, such as alcohol content, diacetyl, total phenols, and total flavonoids, were determined. A high-uric-acid mouse model was established through animal experiments to detect the uric acid levels and liver function and other biochemical levels of mice after consuming Grossedentata tea flavored beer and ordinary beer, and to evaluate the uric acid-lowering effect of Grossedentata tea flavored beer. Results The optimal brewing process of Grossedentata tea flavored beer was 10 g/L of Grossedentata tea powder, 28% of malt addition, and 4% of yeast addition. Under these conditions, the alcohol content of this beer was 1.57%vol, the diacetyl content was 0.08 mg/L, the total phenol content was 12.41 mg/mL, the total flavonoid content was 86.12 μg/mL, the pH was 4.4, and the sugar content was 7°Brix. Animal experiments indicated that compared with ordinary beer, Grossedentata tea flavored beer could reduce serum uric acid, hepatic xanthine oxidase activity, and hepatic malondialdehyde levels. Compared with the positive control group, the activity retention of hepatic superoxide dismutase and catalase was higher, and it could reduce the content of pro-inflammatory factors, restore the level of anti-inflammatory factors, and had less side effects on the liver than the positive control group. Conclusion Grossedentata tea flavored beer has a clear and bright color, harmonious aroma, rich foam, delicate taste, and a tea aroma aftertaste. The overall sensory experience conforms to the public taste and has the health care effect of reducing uric acid.

Objective To study the optimization of convenient mixed grain rice process through response surface methodology. Methods Using purple rice, black rice, oatmeal rice and red rice as the main raw materials, the pregelatinization process was determined by the water absorption and pasting degree of the miscellaneous grains. To optimize the production process of convenient omnivorous rice through single-factor and response surface tests using sensory evaluation as an index. Results The result showed that the pregelatinization process of mixed grains was soaking at 23 ℃ for 120 min and steaming for 20 min; the suitable parameters of the process for the convenient mixed grain rice were 27% of mixed grain rice addition, 54 min of cooking time, and 1:1.30 of rice-water ratio. This time, it was possible to produce a convenient mixed grain rice with superior flavor, tissue state, texture and color. Conclusion In this study, a convenient and flavorful rice of convenient mixed grains was developed. This provides a certain theoretical basis for pre-cooking treatment in the processing of mixed grain rice and promotes the industrialization of mixed grain food.

Objective To evaluate the edible safety of HuangqiSangyeYuzhu granules. Methods The edible safety of HuangqiSangyeYuzhu granules was comprehensively evaluated by acute oral toxicity test, 3 genotoxicity tests, and 28 d oral toxicity test. Results The results of acute oral toxicity test showed no abnormality in the test animals, and the maximum tolerated dose of HuangqiSangyeYuzhu granules was greater than 30.0 g/kg·BW, which was practically non-toxic substance. The results of bacterial reverse mutation test, mammalian erythrocyte micronucleus test and spermatogonial chromosome aberration test were negative, indicating that the HuangqiSangyeYuzhu granules had no genotoxicity. During the 28 d oral toxicity test, the rats growed well, and no signs of toxicity were observed, and no adverse effects associated with HuangqiSangyeYuzhu Granules were seen in blood routine, blood biochemistry, and pathology indices, and the no observed adverse effect level was 10.0 g/kg·BW. Conclusion HuangqiSangyeYuzhu granules have edible safety within the dosage range of this experiment.

Objective To quantitatively analysis and comprehensively evaluate the active component content and nutritional value of hybrid Gastrodia elata and its parent varieties. Methods A combination of ultra performance liquid chromatography, automatic amino acid analyzer and Dumas nitrogen analyzer was employed to conduct a quantitative analysis and comprehensive evaluation of their active component contents and nutritional values. One-way analysis of variance was performed using SPSS. Results The hybrid Gastrodia elata exhibited significant advantages in active component content. For instance, the total content of gastrodin and p-hydroxybenzyl alcohol in WH03 reached 1.082%, with a parishin content of 0.750%, both significantly higher than those of the parent varieties. In terms of nutritional value, the total amino acid content and protein content of hybrid Gastrodia elata were also superior to those of the parent plants. Specifically, the hybrid Gastrodia elata WH03 exhibited a total amino acid content of 7.604% and a protein content of 10.12%. Conclusion This study establishes a chemometrics-based comprehensive evaluation model for Gastrodia elata quality, revealing the chemical quality improvement patterns of hybrid strains, and provides critical scientific evidence for the genetic improvement and industrial development of Gastrodia elata.

Objective To study and develop edible flower resources, evaluate their nutritional components and in vitro antioxidant activities. Methods The 6 kinds of edible flowers—Kanzan flower, loquat flowers, roses, chrysanthemums, jasmine flowers and honeysuckle—were selected as study subjects. The content of polysaccharides, polyphenols, total flavonoids, free amino acids, proteins, cyanidin and petunidin in the samples were measured. Principal component analysis and correlation analysis were used to compare the antioxidant activity of different edible flowers. Results The chemical compositions of the 6 kinds of edible flowers showed significant differences. The free amino acid (11.18%) and protein (22.06%) content of Kanzan flower were significantly higher than those of the other 5 kinds of flowers. The polysaccharide content of the 6 kinds of flowers was concentrated around 4%. The highest polyphenol and total flavonoid contents were found in roses (9.42%-13.94%) and Guangxi honeysuckle (3.62%), respectively. Petunidin and cyanidin were detected in Kanzan flower, loquat flowers, and roses. Except for Pingyin roses, the petunidin and cyanidin contents in roses were generally higher than those in Kanzan flower and loquat flowers. Antioxidant experiments showed that roses exhibited strong scavenging effects on 2,2-diphenyl-1-picrylhydrazyl radicals and hydroxyl radicals. Correlation analysis indicated that polyphenols, petunidin and cyanidin in edible flowers were positively correlated with antioxidant activity, with correlation coefficients all greater than 0.72, while no significant correlation was observed between total flavonoid content and free radical scavenging rates. Principal component analysis and comprehensive scoring revealed that roses ranked highest among the 6 kinds of flowers. Conclusion Overall, roses possess higher nutritional value as a food ingredient compared to the other five edible flowers. The research provide a scientific basis for the selection of food materials and the development of new food products in the field of edible flowers.

Objective To find out the characteristics of amino acid composition and the differences of nutritional value of Coix lacryma-jobi in Fujian Province. Methods Taking Coix lacryma-jobi from Nanping, Putian, Sanming, Liaoyang, Guizhou and Yunnan as experimental materials, the amino acid content of Coix lacryma-jobi was determined by acid hydrolysis method and automatic amino acid analyzer. Based on the protein model recommended by Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) and the egg protein standard model, score of ratio coefficients of amino acids (SRC) of Coix lacryma-jobi was calculated and compared. At the same time, the changes of amino acids in Coix lacryma-jobi in different areas before and after storage for 10 months were studied, and the mechanism of amino acid changes in Coix lacryma-jobi during storage was discussed. Results There were 17 kinds of protein amino acids in Coix lacryma-jobi in 6 areas, with the total amino acids of 7.34-17.97 g/100 g. The amino acid content of Coix lacryma-jobi in Liaoyang area was the highest, followed by Putian area Coix lacryma-jobi, while Sanming area Coix lacryma-jobi exhibited the lowest levels. After 10 months of storage, the total amino acid content of Nanping area Coix lacryma-jobi remained relatively stable. In contrast, Coix lacryma-jobi from other regions showed varying degrees of decline in total amino acids. Notably, Sanming area Coix lacryma-jobi demonstrated a significant increase in the total amino acid content from 7.34 g/100 g to 11.17 g/100 g, representing a 52.2% rise. The total essential amino acids (TEAA) in Coix lacryma-jobi ranged from 1087 to 2389 mg/g N. The essential to total amino acid ratio (E/T, 33.82%-39.29%) and essential to non-essential amino acid ratio (E/N, 51.09%-64.71%) indicated that Liaoyang area Coix lacryma-jobi had the highest TEAA, whereas Sanming area Coix lacryma-jobi had the lowest, with both falling below the egg protein reference pattern. However, Putian and Liaoyang area Coix lacryma-jobi surpassed the FAO/WHO reference standards in terms of TEAA, E/T and E/N ratios. The SRC of Coix lacryma-jobi was 39.71-48.30 from 6 origins, and the highest score was Coix lacryma-jobi in Nanping area and the lowest was Coix lacryma-jobi in Liaoyang area. Lysine was the first restrictive amino acid, followed by methionine and cystine. Conclusion Coix lacryma-jobi contains a complete range of amino acids, giving it significant development and utilization potential. This can serve as a basis for evaluating the quality of Fujian Coix lacryma-jobi.

Objective To discuss the nutritional quality and flavor characteristics of honey from Apis cerana cerana in Changbai Mountain. Methods The physicochemical and nutritional parameters (diastase number, fructose, glucose, maltose, sucrose, fat, protein, proline, Na and vitamin C) of honey from Apis cerana cerana in Changbai Mountain (region of Tonghua, Jilin, Baishan and Yanbian) were determined based on several published standards in this study. The volatile compounds in honey were detected by gas chromatography-ion mobility spectrometry (GC-IMS), and its aroma characteristics were clarified. Results The results showed that all the indicators were in line with the national and industrial standards, and the quality of honey from Tonghua region was the best. A total of 105 compounds were identified in honey from 4 region, among which alcohols, aldehydes, ketones and esters were important components of the flavor. And there were differences in the volatile components of honey from Changbai Mountain in different regions. Among them linalool oxide, furfural, ethyl acetate, acetic acid, 2-methyl-1-propanol and 3-methyl-1-butanol were the characteristic substances of honey from Apis cerana cerana in Changbai Mountain, and they contributed to the composition of its characteristic aroma. Conclusion Honey from Apis cerana cerana in Changbai Mountain is a nutritious honey food with certain advantages in nutritional values such as proline, protein, and vitamin C.