Hydroxycinnamic acid is a type of natural phenolic acid with cinnamic acid as the basic chemical structure and extensively distributed in plants. It has a variety of biological activities, including antioxidant, anti-inflammatory, anti-cancer, regulation of blood sugar and lipid levels, while also having the functions of adjusting food flavor, food preservation, inhibiting bacteria, anti-corrosion, and preventing the degradation of other bioactive compounds in food. Therefore, it is used in the food industry as a flavoring agent, preservative, antimicrobial agent, and nutrient supplement, etc. This article reviewed the recent years research achievements of hydroxycinnamic acid compounds including extraction methods, biological functions, and applications, with the aim of providing reference and basis for further developing relevant products and expanding the application scope of hydroxycinnamic acid compounds.

Objective To investigate the differences in amino acid content and nutritional value of Elaeagnus angustifolia from different regions in Xinjiang. Methods The amino acid content in the pulp of 18 Elaeagnus angustifolia samples from 9 different counties in Xinjiang were evaluated by automatic amino acid analyzer at wavelengths of 570 nm and 440 nm by post-column derivative ion exchange chromatography, and by comparing with Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) amino acid pattern spectrum and ideal protein standard, the amino acid ratio (RAA), ratio coefficient of amino acid (RC) and score of ratio coefficient (SRC) were calculated. The nutritional value of amino acids in the pulp of Elaeagnus angustifolia was evaluated. Results There were 17 kinds of amino acids in the pulp of 18 Elaeagnus angustifolia samples. The essential amino acids accounted for 13.87%-21.96%, and the pharmacodynamic amino acids accounted for 73.03%-80.21%. The amino acid composition of Elaeagnus angustifolia were quite different among regions, and the content of total amino acids, essential amino acids and pharmacodynamic amino acids were all the highest in Qira Country, with values of 3.69, 2.73, and 0.81 g/100 g, respectively. According to the comparison of FAO/WHO amino acid pattern spectrum and whole egg reference standard, Elaeagnus angustifolia in Yen gisar County had the highest SRC of 66.92% and 72.27%, respectively. Conclusion As a plant-based food source, Elaeagnus angustifolia pulp is rich in amino acids and has high medicinal value. The amino acid content of them sold in different regions of Xinjiang is different, so the subsequent study can further explore the breeding and processing of the dominant varieties of Elaeagnus angustifolia.

Objective To compare the differences in the quality indicators for ediable and medicinal of different strains of Polygonatum kingianum, and conduct a comprehensive evaluation. Methods The rhizome of 3 strains of Polygonatum kingianum, including the strain of Polygonatum kingianum with white flower and green stem (PKW), the strain of Polygonatum kingianum with purple flower and green stem (PKP) and the strain of Polygonatum kingianum with red flower and purple stem (PKR), were used as experiments materials. The differences of the content of nutrient, mineral elements and the main active ingredients was analyzed, the study on comprehensive quality evaluation research was conducted based on the membership function and principal component analysis methods. Results There were significant differences in 19 quality indicators between different strains of Polygonatum kingianum. PKW had the highest content of crude protein, total starch, crude fat, Na, polysaccharides and total flavonoids, PKP had the highest content of 10 kinds of mineral elements (K, P, Ca, Mg, Al, Mn, Fe, Zn, B and Cu) and total phenols, PKR had the highest content of moisture and total saponins. Pearson correlation analysis indicated that active ingredients showed a significant correlation with mineral elements and nutrient (P<0.05 or P<0.01); however, there was no significant correlation between nutrient and mineral elements. The analysis results were obtained by using the membership function method suggested that the highest scores of food and medicinal values were PKP and PKW respectively. The principal component analysis of 19 quality indicators were carried out, and the cumulative contribution of the 3 principal components was 96.41%. The evaluation results showed that PKP had the highest comprehensive score. Conclusion The medicinal value of PKW is the highest. PKP has comprehensive high quality, is suitable for both ediable and medicinal.

Objective To develop a comprehensive evaluation method for the quality of Anji white tea and explore its grading criteria. Methods A sensory evaluation and quality component analysis were conducted on 30 samples of Anji white tea. A quality evaluation model for Anji white tea was established using methods such as correlation analysis, principal component analysis, entropy weight method, and grey correlation analysis. Results The results indicated significant differences (P<0.05) in chemical indicators among Anji white tea from different sources. Moreover, there was a significant correlation (P<0.01) between total catechins, general flavone, and alkaloid components. The comprehensive evaluation model constructed using the entropy weight method and grey correlation analysis could reliably reflect the sensory quality characteristics of Anji white tea, and the fit of its regression model was as high as 0.8258. Furthermore, a grading method for Anji white tea was proposed based on cluster analysis of relative relevance, resulting in effective classification into 4 grades. Conclusion The quality evaluation model established based on entropy weight method combined with gray correlation analysis has achieved the classification of quality grades of Anji white tea and also provides reference and guidance for the quality evaluation of other types of tea.

Objective To study the difference of nutritional quality of different varieties of Prunus avium . Methods Taking 12 varieties of Prunus avium from Yantai of Shandong Province as the research object, the quality differences of different varieties of Prunus avium were analyzed by measuring the appearance indexes such as cross diameter and color difference, as well as the flavor and nutritional indexes such as soluble solids, organic acids, vitamin C, phenolic acids, flavonoids and anthocyanins. The one-way analysis of variance was used to clarify the differences in the content of each indicator among different varieties. The core quality indicators of Prunus avium were screened by correlation analysis, principal component analysis and cluster analysis. Results The soluble solids were found to be more than 15%, the titratable acid content was more than 0.5 g/100 g, and the purple-red fleshy cherry was rich in anthocyanins, and the determination of 26 quality indicators was simplified, 4 core indicators were determined to be chlorogenic acid, vitamin C, cyanidin-3-O-rutinoside, proanthocyanidins B₂. Based on the core indicators, Prunus avium could be completely separated by color, indicating that the core indicators were feasible. Finally, principal component analysis was used to comprehensively evaluate the quality of Prunus avium. According to the comprehensive score, it was found that the purple-red fleshy Russian cultivar had the best quality. The results of the measured quality index showed that it had the highest content of cyanidin-3-O-glucoside and rutin. Conclusion There are significant differences in the nutritional quality indexes of different varieties of Prunus avium. This paper provides data support for the construction of cherry quality indicator database, which is of great significance for standardizing the cherry quality evaluation system and promoting the high-quality development of the Prunus avium industry.

Objective To evaluate and determine the key volatile aroma components of Jinzhuguo Pyrus. Methods Head space-solid phase microextractio (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to separate and identify the volatile aroma components in the peel, pulp and juice of Jinzhuguo Pyrus. The odor activity value (OAV) was determined by combining the odor threshold to evaluate the contribution of various aroma components. Results The results indicated that the common key flavor compounds in the peel, pulp and juice of Jinzhuguo Pyrus were ethyl n-hexanoate, ethyl butyrate, ethyl octanoate and nonal. The unique key flavor compounds in the peel samples were hexyl butyrate (OAV 2.34), ethyl cromarate (OAV 1.93) and dammasone (OAV 675) in the peel, pulp and juice samples, respectively. The relative content of volatile aroma components in peel, pulp and juice was 88.19%, 76.46% and 39.94%, respectively. Conclusion The OAV of Jinzhuguo Pyrus juice is higher, while it is lower in pulp and peel, making them more suitable for making processed products.

The safety and quality of dairy products have long been a focal point of consumer concern. Alarmingly, the prevalence of dairy product adulteration not only poses a potential threat to consumer health but also severely infringes upon their legitimate rights and interests. In recent years, spectral technologies have emerged as a critical tool for detecting dairy adulteration, garnering widespread attention and application due to their efficiency, rapidity, and non-destructive nature. This comprehensive reviewed delves into the application of spectral technologies in the detection of dairy adulteration, encompassing advanced techniques such as near-infrared spectroscopy, Raman spectroscopy, and atomic fluorescence spectroscopy. It thoroughly examined the fundamental principles, advantages, and limitations of each spectral technique, along with their practical effectiveness in adulteration detection. For example, ultraviolet-visible spectroscopy for detecting melamine and formaldehyde; near-infrared spectroscopy for detecting vanillin and urea; Raman spectroscopy for identifying dicyandiamide and maltodextrin; atomic fluorescence spectroscopy for detecting trace elements and protein types; X-ray fluorescence spectroscopy for analyzing whey and salicylic acid; and hyperspectral imaging for detecting thiourea and starch. By systematically analyzing relevant literature, this paper aims to provide a thorough and valuable reference for quality control and safety inspection in the dairy industry. It is designed to assist professionals in better understanding and utilizing these cutting-edge detection technologies, thereby ensuring that consumers can enjoy safe and high-quality dairy products, ultimately safeguarding their health and rights.

Objective To investigate the key factors that may influence plasmin activity during the production of ultra high temperature (UHT) milk. Methods An enzyme-linked immunosorbent assay (ELISA) was employed to assess and analyze the effects of various factors on plasmin activity throughout the UHT milk production process. The specific factors examined included the degree of mastitis in cows, somatic cell count in milk, vaccination status, changes in feeding conditions, centrifugation processes, pasteurization preheating conditions, microfiltration techniques, and UHT preheating conditions. Results At the raw milk stage, a significant positive correlation was observed between plasmin activity levels in bovine milk and both the severity of bovine mastitis and somatic cell counts. However, no significant correlation was found regarding vaccination status or changes in feed type. During UHT milk production, centrifugal sterilization resulted in a slight increase in plasmin activity; pasteurization preheating at 55 ℃ proved most effective at inhibiting this increase. Microfiltration reduced plasmin activity by approximately 10%. Additionally, varying UHT preheating conditions led to an overall increase in enzyme activity; however, under treatment at 90 ℃ for 5 seconds, a condition yielding only a minimal increase of 1.52%, the rise remained relatively low. Conclusion For pasture, it is essential to focus on managing cows with mastitis and monitoring those milk with abnormal somatic cell counts. At the processing stage, implementing appropriate preheating conditions for pasteurization and UHT can effectively inhibit increases in plasmin activity within milk. Furthermore, incorporating microfiltration can serve as an additional strategy to reduce such enzymatic activities. This study provides a scientific foundation for further research aimed at controlling elevations of plasmin activity in UHT milk.

Objective To explore the factors affecting protease activity in raw milk. Methods Used raw milk and milk samples before and after different processing techniques as samples, acid, alkali and neutral protease activities were determined based on the Folin phenol method. The effects of different regions, seasons, ranch temperatures, somatic cell numbers, number of psychrophilic bacteria, and behavioral stress on protease activity in milk samples were analyzed at the ranch and process levels, and the effects of different processing techniques on product protease activity were analyzed. Results The contribution rate of protease activity changes at the ranch level was in the following order: Season (resulting in temperature changes)>highest temperature on the ranch>region>number of psychrophilic bacteria>number of somatic cells. In the comparison of protease inactivation rates under different treatment processes, the 4 treatment processes had the following order of protease inactivation rate: Ultra-high temperature treated (UHT) preheating treatment (90 ℃, 5 s)>pre heat treatment before sterilization (70 ℃, 5 s)>reverse osmosis (RO)>centrifugal sterilization. Conclusion The main influencing factor at the ranch level is the seasonal temperature changes that affect protease activity, simultaneously using preheating treatment before sterilization at the process level can achieve a protease inactivation rate of over 50%.

Objective To study process and quality control of active bacteria addition in infant formula milk powder. Methods This study used infant formula base powder, premix 1, and premix 2 to mix and produce infant formula milk powder. The powder was transported by gravity from the mixer to the powder warehouse for temporary storage, and stability research was conducted through accelerated testing and the indicators for accelerated testing were based on GB 10765—2021 Food safety national standard-Infant formula. Results The results indicated that bifidobacterium animalis subsp. lactis Bb-12 should be stored and maintained activity at 2‒8 ℃ and warmed up to 16‒25 ℃ in the clean work area before using. There was no significant difference in the number of viable bacteria among samples stored inpowder warehouses for different durations. The moisture contents of milk powder were constant during the six-month accelerated storage period, while vitamin C decreased to a certain extent as the storage period prolonged. Aflatoxin M₁, Cronobacter genus, Salmonella, Staphylococcus aureus and Escherichia coli were not detected after the accelerated test of 6 months. Conclusion Stability of Bifidobacterium animalis subsp. lactis Bb-12 is studied during expand production, exposure to clean work areas, and different storage periods after filling in this study providing theoretical support for the production of dairy related products.

Objective To establish a rapid method for the determination of 5 kinds of nucleotides (cytidine-5’-monophosphate, adenosine-5’-monophosphate, uridine-5’-monophosphate, guanosine-5’-monophosphate and inosine-5’-monophosphate) in infant formulas and dairy products is developed based on mixed-mode hydrophilic interaction/ion exchange chromatography-ultraviolet detection (HILIC/IEX-UV). Methods A zwitterionic hydrophilic interaction chromatography column (Alphasil S-Xion) was used, with mobile phase consisting of 5 mmol/L KH₂PO₄ (pH adjusted to 3.0 with H₃PO₄)-acetonitrile (70:30, V:V) to detect nucleotides in infant foods and dairy products. Results The five nucleotides were baseline separated within 10 min, demonstrating efficient chromatographic performance. They exhibited good linearity within the range of 2-50 μg/mL, with limits of detection (LODs) between 0.19 and 0.66 mg/kg, and limits of quantification (LOQs) ranging from 0.62 to 2.19 mg/kg. At spiked levels of 50, 100 and 200 mg/kg, the intraday recoveries ranged from 96.6% to 108.9%, with relative standard deviations (RSDs) of 1.5%-6.3%, while the interday recoveries were between 101.0% and 108.0%, with RSDs of 2.4%-7.3%. Conclusions Compared with the traditional reversed-phase ion-pair chromatography, this method has significant advantages: Effectively reducing the matrix interference, shortening the analysis time, improving the detection efficiency, and especially improving the quantitative accuracy of cytidine-5’-monophosphate. The proposed method is rapid, accurate, and anti-interference, which provides technical support for the efficient analysis of nucleotides in infant formulas and dairy products.

Extruded rice noodles are made from rice as raw material, ground and blended to a certain moisture content, extruded and matured, and dried. The traditional production process of rice noodles is laborious and time-consuming, which lead to uneven product quality during the multi-step rice noodle production process. By comparison, extrusion technology is a food processing technique that integrates mixing, heating, sterilization, and shaping. Applying extrusion technology to rice noodle processing has the advantages of less loss of nutrients, fewer opportunities for microbial contamination, shorter production time, higher production efficiency, and easier operation. Therefore, in the production of rice noodle processing industry in China, automated mechanical processing is gradually replacing traditional manual workshops. The quality of extruded rice noodles is mainly affected by the raw materials, processing technology, and extrusion parameters during the production process of extruded rice noodles. Therefore, this paper elaborated on the processing technology and forming mechanism of extruded rice noodles, summarized the influence of raw materials and extrusion parameters on the quality of extruded rice noodles, in order to provide theoretical basis for the control of the processing technology and key points of extruded rice noodles.

Bamboo shoot shells, which constitute approximately 60% of the total mass of the bamboo shoot, represent a significant byproduct of bamboo shoot processing. Currently, issues such as low utilization rates and resource wastage persist. To enhance the comprehensive utilization of bamboo shoot shells, this study summarized the key nutrients (including cellulose, hemicellulose, lignin) and active compounds (including flavonoids, polyphenols, sterols, and polysaccharides) found in bamboo shoot shells, based on a review of both domestic and international literature. Additionally, it outlined the extraction and processing technologies for these active substances, highlighting their respective advantages and disadvantages. It also discussed the development and utilization prospects of bamboo shoot shells in various fields such as food, textiles, edible fungus cultivation, animal feed, and liquid fuel. Furthermore, it provided insights into future development directions of the processing and utilization of bamboo shoot shells, aiming to serve as a reference for enhancing the added value and effective utilization of bamboo shoot shells.

Objective To investigate the effects of different processes on nutritional compositions and minerals in the processing of tender Laminaria japonica. Methods In this paper, the effects of blanching and salting processes on the main nutritional compositions and minerals of tender Laminaria japonica during processing were studied. Results The content of water, crude protein, dietary fiber, crude fat, alginate, mannitol, iodine, amino acids, manganese, phosphorus, iron, and potassium in fresh tender Laminaria japonica were the highest, followed by blanched tender Laminaria japonica, and the lowest was salted tender Laminaria japonica, which might be due to the high temperature of blanching and the dehydration process of salting, resulting in varying degrees of loss of nutrients in tender Laminaria japonica. Amino acid composition analysis showed that fresh tender Laminaria japonica was more in line with the ideal protein pattern recommended by Food and Agricultural Organization of the United Nations/World Health Organization (FAO/WHO). Heavy metal content analysis showed that the content of heavy metal elements in tender Laminaria japonica met the food safety standards at home and abroad. The results of principal component analysis showed that the comprehensive scores of fresh tender Laminaria japonica was the highest and the quality was the best. After blanching and salting, the comprehensive nutritional quality of fresh tender Laminaria japonica decreased. Conclusion During the processing of tender Laminaria japonica, nutritional compositions and minerals are lost to varying degrees after blanching and salting. This study can provide a scientific basis for the high-value development, utilization, and sustainable development of tender Laminaria japonica in the future.

Objective To study the characteristics of volatile flavor substances in beef jerky products processed by different processing methods. Methods Beef was processed by different processing methods (15 kinds of curing, bacterial curing, air-drying, etc.), and analyzed by headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry. Results The differential metabolites in 15 kinds of samples were detected. Among them, during the pickling process of Staphylococcus xylosus, Lactobacillus plantarum and Pediococcus pentosaceus, the significant differential metabolites included 12 kinds of sugars, acids and esters. The cured beef processed by air-drying method and the cured beef with bacteria produced 8 kinds of extremely significant different metabolites such as maltose, decanoic acid and orotic acid after air-drying. More than 11 kinds of differential metabolites including naphthalene, 3-hydroxy-DL-norvaline, L-menthone, n-decanoic acid, D-pinobiose and myristic acid were detected in the cured beef processed by normal baking than in the cured beef processed by vacuum baking. The metabolic pathways involved in vacuum baking were citric acid cycle, alanine, aspartic acid and glutamic acid metabolism, and the metabolic pathways involved in baking were amino sugar and nucleotide sugar metabolism. Conclusion In this study, the changes of volatile flavor substances in beef jerky products with different processing methods are analyzed, which provide methodological guidance for improving the quality and taste of air-drying beef.

Objective To analyze the nutritional components of traditional sour whey and its products and explore its comprehensive utilization value. Methods The traditional sour whey was separated step by step into a variety of homogeneous and stable whey products by composite membrane separation technology. The content of protein, fat, peptide, mineral and lactose was used as evaluation index to analyze the nutritional characteristics and availability direction of these products. Results Four kinds of whey products: Thin cream RQ-1 for milk standardization (fat content 47.4 g/100 g); microfiltration membrane interception liquid RQ-3 was a high-protein and polypeptide drink (protein content 3.52 g/100 g; peptide content 0.92 g/100 g); ultrafiltration membrane interception liquid RQ-5 was a pure peptide type drink (peptide content 0.87 g/100 g); the reverse osmosis membrane interception liquid RQ-9 could be used for the development of mineral drinks (ash content 0.88 g/100 g, 5 major elements detected) and the recycling of lactose (lactose content 3.92 g/100 g). Conclusion “Turning waste into treasure” of traditional sour whey is directly related to the increase of herdsmen's income. The membrane separation method provides a new solution for its comprehensive utilization.

Objective To study the difference of meat quality between adult and young Xueduo yaks. Methods Healthy adult and young castrated Xueduo yaks were selected to analyze the composition and content of conventional nutrients, edible meat quality, amino acids, fatty acids, vitamins and minerals in longissimus dorsi muscle. Results The moisture content of adult Xueduo yak meat was 72.89%, which was lower than that of young Xueduo yak meat. The crude protein, crude fat and crude ash contents of adult Xueduo yak meat were 4.99%, 86.67% and 38.54% higher than those of young Xueduo yak meat, respectively. Therefore, adult Xueduo yak meat had higher nutritional value. The edible meat quality of young Xueduo yak meat was excellent, and the color, taste and tenderness were better than those of adult Xueduo yak meat. Both adult and young Xueduo yak meat were high-quality protein sources. The contents of essential amino acids and total amino acids in young Xueduo yak meat were 5.95% and 14.00%, which were significantly higher than those in adult Xueduo yak meat, but adult Xueduo yak meat tastes more delicious. The fatty acid composition of young Xueduo yak meat was slightly better than that of adult Xueduo yak meat. In terms of vitamin and mineral composition and content, vitamin A in young Xueduo yak meat was significantly higher than that in adult Xueduo yak meat. The iodine content of adult Xueduo yak meat was significantly higher than that of young Xueduo yak meat. Conclusion The meat quality of young Xueduo yak is better than that of adult Xueduo yak. The growth cycle of young Xueduo yak is short, which can create higher economic value under limited forage resources. At the same time, it can improve the market competitiveness of yak meat and provide scientific and effective guidance for yak breeding in pastoral areas.

Objective To optimization of enzymatic hydrolysis of yak butter based on response surface design. Methods Employed lipase to enzymatically treat yak butter. The 3 factors of enzyme addition, enzymatic hydrolysis time and enzymatic hydrolysis temperature were determined as independent variables by single factor test. The sensory score of ghee and ghee milk tea was taken as the response index, and the enzymolysis process of yak milk ghee was optimized by response surface methodology. Results When the addition amount of lipase was 0.48%, the enzymatic hydrolysis time was 3.75 h, and the enzymatic hydrolysis temperature was 46 ℃, the optimal enzymatic hydrolysis effect could be obtained. Under these conditions, the enzymatic hydrolysis yak milk ghee had bright color, pure frankincense flavor, and the odor of ghee was significantly improved. The ghee milk tea prepared with enzymatic hydrolysis yak milk ghee had moderate smell, unique taste, and better sensory evaluation. Conclusion The method of enzymatic hydrolysis of yak milk ghee by lipase can effectively improve the taste and odor of yak milk ghee, optimize the smell of ghee, and improve the sensory quality of its additional products, which provides new ideas and technical support for the further development of Tibetan characteristic products.

Objective To optimize the production process of casein peptone with yak milk casein as raw material. Methods The combination of alkaline protease and trypsin was used to hydrolyze yak milk casein. On the basis of single factor experiment, according to the principle of Box-Behnken central combination test design, the response surface analysis method of four factors and three levels was adopted, and the degree of hydrolysis was used as the response value. The response surface and contour line were used to obtain the optimal process conditions for the hydrolysis of yak milk casein by the combined enzyme, and then the yak milk casein peptone product was obtained by acid precipitation, neutralization and finally spray drying. Results The results of single factor showed that the degree of hydrolysis of casein increased with the increase of enzyme concentration. When the amount of enzyme added was higher than 2.5%, the degree of hydrolysis increased slowly. With the increase of temperature and pH, the degree of hydrolysis increased first and then decreased. The degree of hydrolysis of yak milk casein reached the maximum when the substrate concentration was 5%, and the substrate concentration would hinder the effect of the enzyme on the cutting site, resulting in a decrease in protein conversion. The results of response surface showed that the degree of hydrolysis was the best when the amount of combined enzyme was 2.6% (alkaline protease:trypsin=4:1), the hydrolysis time was 160 min, the hydrolysis pH was 7.0, the substrate concentration was 5%, and the hydrolysis temperature was 55 °C, which was 23.63%. Conclusion This study optimize the production process of peptone from yak milk casein, and provided support for the further development and utilization of yak milk casein.

Objective To achieve accurate and non-destructive detection of Zea mays L. seed maturity by applying hyperspectral imaging technology combined with multimodal fusion methods. Methods Hyperspectral images of high and low maturity Zea mays L. seeds were acquired. The cascade algorithm of bootstrapping soft shrinkage and successive projections algorithm (BOSS-SPA) was used for feature wavelength extraction, while the gray-level co-occurrence matrix method (GLCM) was used for image texture feature extraction. Five feature parameters—energy, entropy, correlation, homogeneity and contrast were selected to integrate the spectra with the image data in a feature level fusion. Results The partial least squares-discriminant analysis (PLS-DA) and least squares support vector machine (LS-SVM) were used to establish a Zea mays L. seed maturity classification model. The use of Savitzky-Golay convolution smoothing-standard normal variable transformation (SG-SNV) was identified as the best spectral preprocessing method, and the 11 wavelengths extracted using the BOSS-SPA method showed good modelling performance, and the overall recognition accuracies of the model test set based on the fused data of the spectral images all reached over 95%. Conclusion Hyperspectral technology combined with multimodal feature fusion method is expected to provide a practical reference method for non-destructive detection of Zea mays L. seed maturity.

Objective To establish a method for the simultaneous detection of hypoxanthine, guanine, xanthine, and adenine in edible fungi by high performance liquid chromatography, and use this method to the analysis of commercially available edible fungi. Methods The purines (hypoxanthine, guanine, xanthine, and adenine) from edible fungi were extracted by using acid hydrolysis. The chromatographic column was selected based on the resolution and peak shape of the 4 kinds of purines. Detection conditions, including the mobile phase ratio, flow rate, column temperature, and injection volume, were optimized, and the methodology was validated. Results The results showed that using Insert Sustain AQ-C₁₈ column with a mobile phase consisting of 50 mmol/L ammonium acetate solution (pH 4.0) and methanol (V:V=97:3), at a flow rate of 0.6 mL/min and the column temperature of 30 ℃, with an injection volume of 10 μL and detected at 254 nm, the 4 kinds of purines could be completely separated with good peak shapes. And the methodological validation results showed that this method exhibited a good linear relationship within the detected range. Conclusion A high performance liquid chromatography method is established through the optimization of detection conditions, which effectively differentiates and simultaneously detects the 4 kinds of purines in edible fungi. The content of hypoxanthine and xanthine (uric acid precursor substances) are very low or undetectable in the detected edible fungi. Based on the purine intake guidelines in the Encyclopedia of Chinese nutritional science, the dietary intake of the currently available commercial edible mushrooms is determined.

Objective To achieve rapid and non-destructive detection of lactic acid and total acidity during the fermentation process of sour meat. Methods Utilizing hyperspectral imaging technology, spectral reflectance images in the range of 408 to 1049 nm were collected to obtain spectral information of sour meat at different fermentation stages. After extracting the reflectance spectra from the regions of interest in the images, the kennard-stone algorithm (KS) was employed to divide the data into training and testing sets. The raw data underwent preprocessing through standard normal variate transformation (SNV) and multivariate scatter correction (MSC), followed by model establishment using partial least squares regression (PLSR). Feature wavelengths were extracted using the successive projection algorithm (SPA), competitive adaptive reweighted sampling (CARS), and uninformative variable elimination (UVE). Models were developed based on PLSR and compared with full-wavelength prediction models. Results The optimal prediction model for lactic acid in sour meat was SNV-CARS-PLSR, with a coefficient of determination (R²) of 0.9113 and a root mean square error of cross-validation (RMSECV) of 0.7236 for the training set, while the testing set yielded an R² of 0.9104 and RMSECV of 0.7342. The MSC-CARS-PLSR model for total acidity demonstrated the best predictive performance, with training set R² and RMSECV values of 0.9307 and 0.6782, respectively, and prediction set R² and RMSECV values of 0.8682 and 0.6907. Conclusion The models constructed using hyperspectral imaging technology have the potential to enable rapid and non-destructive detection of lactic acid and total acidity in sour meat, indicating significant application value.

Objective To develop a highly sensitive detection method suitable for accurate qualitative and quantitative analysis of monosaccharide composition in edible fungi polysaccharides. Methods Four kinds of edible fungus polysaccharides samples: Lentinus edodes, Pleurotus eryngii, Hypsizygus marmoreus and Auricularia auricula were selected, after hydrolyzing with trifluoroacetic acid, and deriving with acetic anhydride, the sample was analyzed by gas chromatography-mass spectrometry (GC-MS/SIM). The specificity, precision, linear range, limits of detection (LOD) and limits of quantification (LOQ) of this method were investigated with mixed standards of 7 kinds of monosaccharides. At different m/z, the best linear relationship was used as the standard to select the most suitable quantitative ion for each monosaccharide. The stabilities and recoveries of the method under selected ion monitoring (SIM) mode were investigated using edible fungus polysaccharide samples. Results The results showed that m/z 115, m/z 103, m/z 115, m/z 115, m/z 115, m/z 115 and m/z 103 were selected as the characteristic quantitative ions of the corresponding derivatives of ribose, rhamnose, arabinose, xylose, mannose, glucose and galactose, respectively. The separation of each monosaccharide was greater than 1.2, and the linear relationship between each monosaccharide in SIM mode was good between 10.00-50.00 μg/mL, and the correlation coefficient (r²) was greater than 0.998. The LOD and LOQ were 5.75-22.23 ng/mL and 17.26-66.67 ng/mL, respectively. Using monosaccharide mixed standard and lentinan as sample matrix, it was proved that this method had good precision and stability, and the average recovery of each monosaccharide was between 94.4% and 101.3% under different standard adding levels. And the rationality of selecting the above characteristic ions was discussed by mass spectrometry analysis. Conclusion This method has good separation, precision and stability, and its sensitivity is higher than most similar detection methods reported so far. It is suitable for the detection of monosaccharide composition in various edible fungi polysaccharides.

Objective To establish an analytical method for determining γ-amino butyric acid content in foods of plant origin by high performance liquid chromatography. Method Foods samples were pre-column derivatized with 4-dimethylamino-azobenzene 4-sulfonyl chloride, orthogonal experiments were designed and methodological verification was carried out based on extraction solvent, solid-liquid ratio, extraction method and extraction time. The results of γ-amino butyric acid were analyzed by detecting different plant-derived foods and comparing with instruments. Results The results showed that the optimal conditions were determined as 60% ethanol solution, which was extracted by water bath (40 ℃) or ultrasonic for 30 min at 1:25 (g:mL) solid-liquid ratio. The separation of γ-amino butyric acid was achieved on C₁₈ column (250 mm×4.6 mm, 5 μm) using acetonitrile+sodium acetate solution (20:80, V:V) as the mobile phase at a flow rate of 1.0 mL/min. The absorption wavelength of γ-amino butyric acid was 436 nm and column temperature was set at 30 ℃, respectively. The linear range of γ-amino butyric acid was 1.092-131.064 μg/mL. The relative standard deviation of γ-amino butyric acid was all less than 5.0% in pitaya (white heart), tomato, and malt. The average recovery rate of γ-amino butyric acid was between 95.80%-104.36%, indicating that the method had good precisions and high recoveries. Conclusion The method established in this study has good repeatability and high accuracy, and can accurately quantify the content of γ-amino butyric acid in foods of plant origin.

Objective To establish a rapid identification model for 5 different types of vegetable oils (Camellia oil, soybean oil, corn oil, sunflower seed oil and peanut oil) and adulterated Camellia oil, using attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and chemometrics methods such as cluster discriminant analysis. Methods The 99 samples of 5 different types of vegetable oils, including Camellia oil, soybean oil, corn oil, sunflower seed oil, and peanut oil were collected. According to the mass percentage of 5%-95%, soybean oil, sunflower seed oil, corn oil, 1:1 corn soybean oil, and palm oil was mixed into the Camellia oil, and 196 samples of the adulterated Camellia oil were obtained. Their infrared spectrum were collected in 600‒4000 cm^‒1 region. The models for partial least squares discriminant analysis (PLS-DA), principal component analysis discriminant analysis (PCA-LDA), K-nearest neighbor (KNN), and data driven soft independent modeling of class analogy (DD-SIMCA) were established and compared to determine the optimal recognition model. Results The infrared spectra of each sample group had similar characteristic peaks, peak positions, and peak shapeswere with slight differences. The discriminant model established by DD-SIMCA could completely separate Camellia oil samples from those of other types of vegetable oil. By comparison of PLS-DA, PCA-LDA, and KNN models, it was found that the predicted values of each sample in the training and testing sets of the classification of 5 types of edible vegetable oils samples using PLS-DA and PCA-LDA models were accurate and reliable. Except for peanut oil, the recognition and prediction accuracy of the training and testing sets of other edible vegetable oils were both 100.0%. The quantitative analysis of Camellia oil adulteration using ATR-FTIR combined with PLS could be accurately carried out, which could be used for qualitative and quantitative analysis of adulterated soybean oil, corn oil, sunflower seed oil, etc. The results were reliable, and the lowest limit of detection could reach 5%. Conclusion Adulterated Camellia oil can be determined accurately and efficiently based on ATR-FTIR combined with chemometric methods.

Objective To establish an analytical mehod for the determination of nicotinamide mononucleotide (NMN) and nicotinamide adenine dinucleotide (NAD⁺) in health food by high performance liquid chromatography. Methods Determination was performed on Waters BEH-Amide column with mobile phase consisting of 0.1% phosphoric acid solution-acetonitrile (gradient elution). The flow rate was 1.0 mL/min, and the sample size was 2 μL. The column temperature was 35 ℃, and the detection wavelength was set at 263 nm. Health food was extracted with 60% methanol solution in ultrasonic water bath for 10 min. The extract was filtered through micoron filter, and analyzed by high performance liquid chromatography. Results The results showed that NMN and NAD⁺ exhibited excellent linear relationships, the correlation coefficient (r) was over 0.999 in the range of 10-1000 μg/mL. The method limit of quantitation was 0.50 g/kg. Recoveries were ranged from 95.9% to 98.8%, and relative standard deviations were ranged from 1.19% to 3.05%. Conclusion This method is accurate and suitable to determine NMN and NAD⁺ in health food.

In recent years, bioactive peptides with potential edible values have received widespread attention as consumer demand for functional foods grows. The bioactive peptides in fermented soybean foods (FSF) have attracted much attention because of their safe and non-toxic properties. Nowadays, a large number of FSF peptides have been identified through isolation and purification, which not only contain rich nutritional value, but also have a variety of physiological activities such as hypoglycemia, hypotension, antioxidant and antimicrobial activities, and have a good prospect for development in the field of food and health care products. This paper systematically classified and analyzed the biological activities of the active peptides in FSF in the light of the research progress of FSF in recent years, summarized the separation and purification methods of FSF peptides, and summarized the hypoglycemic mechanism of the active peptides in FSF, in order to provide ideas for the deeper study of FSF, and to provide theoretical foundations and support for the production of FSF active peptides and their development and application in the field of functional foods in the future.

Houttuynia cordata, known as a dual-use plant for both medicine and food, contains various functional components such as flavonoids and polysaccharides. It exhibits multiple bioactivities, including antibacterial, antiviral, anti-inflammatory, antioxidant, anticancer, and immune-regulating effects. The mechanisms underlying its bioactivities are complex and involve the regulation of multiple biological signaling pathways. Currently, Houttuynia cordata is widely used in traditional medicine, functional foods, and cosmetics. Its diverse bioactivities and complex mechanisms suggest a broad application potential. However, further in-depth studies are necessary to elucidate its specific mechanisms of action and ensure safety, thereby promoting its applications in the fields of medicine and health care. This article reviewed the biological activity and mechanism of action of Houttuynia cordata, and summarized the current application status of Houttuynia cordata in medical and healthcare fields, in order to provide reference for further development of Houttuynia cordata.

Objective To study the effect of n-3 polyunsaturated phosphatidylserine on the anti-apoptotic ability of rat hippocampal neuron cells (RHNC). Methods An apoptosis model using RHNC as the target and phorbol acetate (PMA) as the inducer was established. Using docosahexaenoic acid (DHA)/eicosapentaenoic acid (EPA) phosphatidylserine (DHA/EPA-PS) as a protective agent, the morphology of cells at different stages of apoptosis was observed under a laser confocal microscope after staining with acridine orange. The effect of n-3 polyunsaturated phosphatidylserine, represented by DHA/EPA-PS, on the anti-apoptotic ability of RHNC was studied at the cellular level through the Annexin V-FITC/PI double staining experiment. Results An RHNC apoptosis model with a PMA concentration of 10.0 mg/L and an action time of 24 hours was established. The 15.0 mg/L DHA/EPA-PS showed the best cell pre protection effect, with an apoptosis rate of 11.46%±4.11%. Early and mid-stage apoptotic cells were fewer and did not produce late stage apoptotic cells. Cells pre protected with 15 mg/L DHA/EPA-PS exhibited intact morphology and nuclear membrane, and their protrusions were not affected by PMA. Conclusion n-3 polyunsaturated phosphatidylserine, represented by DHA/EPA-PS, has certain anti-apoptotic ability against RHNC. The study provides good data support for future research on the biological activity of phosphatidylserine.

Starch as an important component of edible films, has many advantages such as safety, degradability, low cost, and wide availability. Chitosan is widely used in food packaging films due to its good biodegradability, antioxidant, antibacterial, and good film-forming properties. The application of chitosan in starch based edible films and the development of packaging materials with good biodegradability and safety is a research hotspot in the food packaging industry. This paper reviewed the structure, film-forming properties, and biological activity of chitosan, and elucidated the film-forming mechanism of chitosan starch based edible films and the film-forming properties of chitosan in different types of starch matrices, discussed the application of chitosan-starch composite edible film in meat, fruits, vegetables, and other foods. With the deepening of research, chitosan starch based edible packaging film has broad development prospects in the future. This paper provides a basis and direction for the application of chitosan in starch based edible film, and provides a good theoretical basis for its application in new food packaging.

In the economic shellfish farming on coastal mudflats in China, the Sinovovacula constricta occupies an important position. In recent years, due to the rapid urbanization and industrialization in China, marine pollution has threatened the living environment of Sinovovacula constricta. Polluted Sinovovacula constricta can accumulate toxins in their bodies, which can be transmitted through the food chain and ultimately endanger human health. Therefore, the food safety issue of Sinovovacula constricta has received widespread attention. With the continuous improvement of the transportation network and the gradual maturity of the live-keeping technology system, more and more Sinovovacula constricta are being sent to inland areas, expanding the consumer market. Therefore, Sinovovacula constricta must undergo purification treatment before entering the circulation process. As consumers' demands for the taste and quality of fresh Sinovovacula constricta continue to increase, the purification and live-keeping processes of Sinovovacula constricta have become particularly important. This article reviewed the current research progress in the purification methods of Sinovovacula constricta in China, the advantages and limitations of different purification processes, the influences of environmental parameters on purification, and live-keeping technologies, providing a reference for in-depth research on the purification and live-keeping technologies of Sinovovacula constricta.

Food safety is a major strategic content related to people's livelihoods and achievement of the modernization of national governance. After the extensive scientific research and regulatory practice, many iconic academic achievements have been achieved, and the relatively systematic theoretical systems, methodological standards and regulatory strategies for food safety have been established. The traditional food safety mainly relies on the methodological development, safety detection and risk monitoring, depends on the laws, regulations, and standards as regulatory basis, utilizes propaganda, education, service and popularization of science as auxiliary means, and combine the rectification and improvement. Due to the complex interactions between humans and food, there are many characteristics involved in food safety like uncertainty, relativity and regionalism. At present, the connection between the food safety research and regulation is not close enough, and the food safety work still needs a lot of innovative exploration, practice and the new quality productivity empowerment. Based on the author's recent research, teaching, investigation, and regulatory practices in food safety, this paper started from the root causes of food safety issues, summarized and discussed the main challenges faced in the current food safety work from the perspective of the risk prevention and control throughout the entire process, and proposed the directions that could be focused on the food safety research, teaching and regulation in future, which would help achieving the precise prevention and control of food safety across the entire region.

In recent years, with the increasing emphasis on health and the increasing awareness of environmental protection, people have gradually explored and put forward more stringent and comprehensive requirements in the analysis of the total amount and form of elements in food and medicine. Although traditional extraction methods can meet the needs of analysis to a certain extent, they often accompanied by various problems. Therefore, exploring more green, efficient and environmentally friendly element extraction technology has become an important thing. As a biocatalyst, enzyme has attracted increasing attention in the field of element extraction because of its unique advantages, such as high specificity, mild reaction conditions and environmental friendliness. Enzymatic extraction is a method that using the biochemical action of enzymes to destroy the structure of the sample and breaking the macromolecules into amino acids, so as to extract metal elements. This paper reviewed the application of enzymes in the extraction of elements in cereal foods, vegetables, traditional Chinese medicine, seafood and feed, and discussed which enzymes are suitable for different matrices, the advantages and disadvantages of enzymatic extraction methods, so as to better understand the compatibility of enzymes with different samples. It provides a reference for the future use of enzymatic extraction in the total amount and form of elements in different substances.

Supercritical carbon dioxide extraction technology, as a unique, clean, efficient, and energy-saving separation method, can solve many defects in traditional extraction techniques such as the use of toxic organic reagents, high energy consumption, and low extraction yield. Therefore, it has good application prospects in food processing. As one of the 3 kinds of major nutrients of human body, oil not only maintains the normal physiological function of human body, but also has many beneficial physiological functions, which is of great value to improve human health and prevent diseases. Therefore, this article focused on supercritical carbon dioxide extraction technology, systematically summarized supercritical carbon dioxide extraction's concept, mechanism, process flow, characteristics and influencing factors, as well as the research status in recent years regarding its application in plant oils such as wheat germ oil, rice bran oil, and soybean germ oil, as well as animal fats like fish oil and insect oil, aimed to provide a theoretical reference for the scientific research and food processing applications of supercritical carbon dioxide extraction technology.

Objective To assess the dietary exposure risk of fenthion in Vigna unguiculata among Shanghai residents from 2021 to 2023. Methods The primary method employed was the chronic risk quotient assessment. The measured exposure concentrations of fenthion in Vigna unguiculata were used to characterize the risk, with the chronic risk evaluated based on the risk quotient values. Results From 2021 to 2023, a total of 2301 Vigna unguiculata samples from Shanghai markets were tested, with an overall detection rate of fenthion at 3.00% and a non-compliance rate of 2.3%. The average fenthion concentration was 1.23×10^-2 mg/kg, with a maximum value of 4.45 mg/kg. Analysis by different months showed that in February each year, the non-compliance rate and average detection value of fenthion in Vigna unguiculata were the highest, at 18.9% and 0.12 mg/kg, respectively. Analysis by different sampling locations indicated that Vigna unguiculata sold online had the highest detection and non-compliance rates. The average daily dietary exposure of Shanghai residents was 5.88×10^-6 mg/(kg·bw) with a P₉₅ exposure of 3.05×10^-5 mg/(kg·bw). The average risk quotient was 8.40×10^-4, with a P₉₅ of 4.36×10^-3. Conclusion The risk quotient for different population groups in Shanghai from 2021 to 2023 is far below 1, indicating that the health risk from fenthion exposure through Vigna unguiculata consumption is low for Shanghai residents.

Objective To establish a solution for fungal culturomics in food by comparing the performance of 3 fungal culture media and optimising fungal culturomics techniques. Methods The 24 food samples and 2 proficiency test samples were tested using commonly used fungal culture media for food testing, including potato dextrose agar (PDA), rose Bengal agar, and a novel Pan Fungi medium (PF). The cultured fungi were isolated and identified using matrix assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). Results Yeast phase fungi could grow well on all 3 kinds of media, and the colony growth rate, colony morphology size and colony numbers had no significant difference. Filamentous fungi were able to grow well on the 3 kinds of medias, but growth rate and colony morphology were significantly different. There were 12 kinds of fungal species identified in the 24 samples, including 2 kinds of yeast phase fungi and 10 kinds of filamentous fungi. Conclusion With excellent accuracy and stability and self-limited growth of cultured colonies, PF fungal medium is favourable for isolation and identification of single colonies, and can be used as a supplement to the commonly used fungal medium for fungal culturomics studies in food.

Objective To screen the crop varieties with low accumulation of heavy metal Cd suitable for cultivation in Qinghai and evaluate of their agricultural product safety. Methods Through field experiments, 9 crops, including barley, oilseed rape and broad bean, were planted in heavy metal-contaminated arable land in a field trial to analyze the Cd content in the roots, plants, seeds and corresponding soils of different crops. Cd content of different crop samples was measured by inductively coupled plasma atomic emission spectrometer (ICP-OES) after digestion in a graphite furnace. The enrichment capacity of each tissue and organ of the crop was analyzed by the enrichment coefficient method, and the non-carcinogenic health risk of Cd in crop seeds was evaluated by the target hazard quotient (THQ) method. Results The soil Cd content of barley and wheat exceeded the standard, but the seed Cd content of all crops met the national standard; the Cd enrichment capacity of wheat roots and plants was lower than that of the other crops, and the lowest soil Cd enrichment capacity of crop seeds was found in oats and wheat; there was no health risk for adults due to the intake of Cd from the edible parts of the 6 kinds of crops, and there was a health risk for children due to the intake of Cd from the edible parts of barley and potatoes. Conclusion Oilseed rape and oats is a kind of Cd low-accumulating crop suitable for local cultivation, which can ensure the safe utilization of local farmland. Therefore, this study can provide a scientific basis for screening crop varieties with low Cd accumulation and applying them on a large scale to polluted croplands in Qinghai.

Objective To evaluate the edible safety of marine aquaculture Monostromanitdum along the coast of Naozhou Island. Methods Using 4 kinds of different collection times of Monostromanitdum as research objects, microwave digestion, inductively coupled plasma mass spectrometry, and atomic fluorescence spectroscopy were used to analyze the content of 5 kinds of heavy metals, Cr, As, Pb, Hg, and Cd, in Monostromanitdum samples, and microbial indicators were determined. Using acute oral toxicity experiments on mice, the food safety of Monostromanitdum was evaluated by analyzing indicators such as drinking water, diet, body weight, organ coefficient, mortality rate, and appearance of mice. Results The content of Cr, As, Pb, and Hg in the sample far exceeded the food safety content specified by the national standard, with the maximum being 29.20, 12.12, 3.59 and 3.70 times the limit values, respectively. The total number of bacterial colonies in the samples exceeded 50 CFU/g. The mice in the group administered with Monostromanitdum by gavage showed signs of death, with organ coefficients increasing in all organs except for the liver, and the appearance changes consistent with heavy metal poisoning. Conclusion There are safety risks associated with consuming unprocessed Monostromanitdum, and the safety of direct consumption is relatively low.