Objective To detect aflatoxin B₁ (AFB₁) in peanut oil by laser induced fluorescence and explore the effects of temperature on the detection results. Methods The spectral information of AFB₁ contaminated peanut oil at temperatures of 10, 20, 30, 40 and 50 ℃ was collected, linear discriminant analysis (LDA) model was established for qualitative analysis, and partial least squares regression model was established for quantitative analysis. Results The accuracy of the single-temperature LDA detection model in predicting samples at this single temperature exceeded 84%. The global LDA model was lower prediction accuracy than the single-temperature LDA model. The partial least squares regression (PLSR) model could not achieve quantitative prediction at either single temperature or mixed temperature. The PLSR quantitative model developed for single-variety peanut oil demonstrated optimal stability at 20 °C, yielding the most accurate sample predictions. Conclusion This study proposes that a global model can be established during qualitative discriminant analysis to adapt to the impact of temperature on the detection process. In quantitative analysis, the single temperature model can achieve more accurate predictions than the global model.

Objective To evaluate the effects of sub-chronic doses of paralytic shellfish toxins (PSTs) on the livers of mice. Methods In the present study, the effects of different dose concentrations PSTs on hepatic lipid metabolomics were assessed by oral gavage using the lipidomics technique. Results Exposure to the high-and medium-dose group (greater than 100 µg STXeq/kg BW) resulted in abnormal lipid metabolism, with glycerophospholipids (GP) as the major differential lipid metabolites, phosphatidylethanolamine (18:3/22:6) [PE (18:3/22:6)], PE (16:0/18:0), and 16(17)-epoxydocosapentaenoic acid were lower, whereas the relative content of lysophosphatidylethanolamine (P-16:0/0:0) was elevated in relative levels of these lipids, which might serve as biomarkers of liver injury due to PSTs exposure. In contrast, the low dose group (45 µg STXeq/kg BW) did not significantly affect mouse liver lipids. Metabolic pathway enrichment analysis of differential lipids showed that α-linolenic acid metabolism, glyceride metabolism, arachidonic acid metabolism, and steroid hormone biosynthesis were collectively involved in lipid metabolism in the 3 kinds of PSTs experimental groups. Conclusion The effects of PSTs on hepatic lipid metabolism in mice are characterized by a dose-dependent pattern, and lipid dysfunction may affect the neurotoxic effects of PSTs. This study provides a theoretical reference for exploring the mechanism of hepatic injury by PSTs in mice.

Objective To establish an on-site rapid detection system for the risk of deoxynivalenol (DON) contamination based on multienzyme isothermal rapid amplification (MIRA) technology. Methods Highly homologous sequences of Tri toxin-producing gene clusters from the major DON-producing Fusarium species (including Fusarium graminearum, Fusarium asiaticum, Fusarium pseudograminearum and Fusarium culmorum) in China were obtained through gene sequence query and comparison by the National Centre for Biotechnology Information (NCBI) of the United States of America. By designing specific fluorescent probes and screening primers, a MIRA detection method for DON-producing Fusarium was established, and an on-site rapid detection system was constructed by combining the rapid paper-based DNA extraction technique. Results The limit of detection of this assay system was 1.95×10¹ copies/μL for plasmid templates and 15 fg/μL for genomic DNA. The results of 27 positive wheat samples at the filling stage (spike) showed a highly significant correlation with those of the quantitative real-time polymerase chain reaction (qPCR) method (r=0.820, P=0.000). When the MIRA detection threshold line was set at the 43rd scan point (peak onset time of 7 min), the combined discrimination accuracy between high (DON>1000 μg/kg) and low (DON<1000 μg/kg) DON contamination risk for 89 wheat samples was 87.15%. Conclusion The detection system demonstrates speed, economy, practicality, and portability in terms of reagents and instrumentation, and is capable of effectively achieving the objective of rapid on-site detection. This will facilitate early warning of the risk of DON contamination in wheat production in the field, thereby guiding interventions to prevent or minimise losses.

Objective To explore a method that can monitor the immunoaffinity column capacity of zearalenone (ZEN) in real time during detection. Methods The 2 kinds of artificial structural analogues of ZEN (α-ZEL-G and β-ZEL-G) were synthesized by esterification of α-zearalanol (α-ZEL) and β-zearalanol (β-ZEL) with glutaric anhydride in this study. The products were purified and identified by fluorescence, ultraviolet and high-resolution mass spectrometry. A competitive enzyme-linked immunosorbent assay (ELISA) curve was established using the same antibody with immunoaffinity columns, and their affinity with the antibody was compared by half maximal inhibitory concentration (IC₅₀). α-ZEL-G and β-ZEL-G were used as column capacity tracers and added to the immunoaffinity column together with different concentrations of ZEN to explore a method for real-time monitoring of immunoaffinity column capacity. Results The IC₅₀ of the competitive ELISA curves of ZEN, α-ZEL-G and β-ZEL-G were 2.0, 1.3 and 10.0 ng/mL, respectively, indicating that the affinity of α-ZEL-G with antibody was slightly higher than that of ZEN, while the affinity of β-ZEL-G with antibody was significantly lower than that of ZEN with antibody. The experimental results showed that: α-ZEL-G in immunoaffinity columns with different column sizes would affect the recovery rates of ZEN. Whereas the recovery rates of ZEN with different concentration were more than 80% while the adding concentrations of β-ZEL-G was 50% of the column capacity. Conclusion β-ZEL-G with lower antibody affinity is more suitable for real-time monitoring of column volume. It shows good application results in the test of actual samples.

Objective To study and analyze the mycotoxins contamination status of Castanea mollissima in Huairou District during one year of cold storage. Methods Taking Castanea mollissima produced in Huairou District as the research object. Castanea mollissima samples of 5 varieties, including 3113, Huaijiu, Huaihuang, Yanhong, and Huahua were collected from the 4 highest yielding townships in Huairou District. They were stored in a cold storage for one year and sampled once a month. The content of 21 kinds of fungal toxins was determined by ultra performance liquid chromatography-mass spectrometry. Results During the storage period, a total of 11 fungal toxins were detected, including tentoxin, alternariol, tenuazonic acid, nivalenol, zearalenone, fumonisin B₁, fumonisin B₂, fumonisin B₃, alternariolmethylether, ochratoxin A, and sterigmatocystin. The detection rate and value of Alternaria toxins were relatively high. According to the analysis of sampling locations, the number of fungal toxins detected in the 4 townships increased from 66 to 79, with no significant difference or clear pattern. Based on the analysis of storage time, the number of fungal toxins detected in chestnuts showed an overall upward trend with the extension of storage time. The detection rate of fungal toxins was relatively low in the 1 to 6 months of storage, with 4-5 cases detected each month. By the 7th month, the detection of fungal toxins increased to 12 cases, and from the 9th month onwards, all 17 samples were detected. Conclusion The Castanea mollissima shall be consumed and processed less than 6 months of storage after harvest according to the perspective of mycotoxins contamination. The overall detection rate of fungal toxins shows a monthly upward trend. There is no regularity in the detection of fungal toxins in different chestnut planting areas and varieties, and there is co-contamination in Castanea mollissima samples during storage. Further analysis and research on the pollution risk of Alternaria toxins in chestnuts is needed.

Objective To analyze the contamination levels of deoxynivalenol (DON) in Triticum, Zea mays and their processed products in the Dalian Region and assess the acute and chronic dietary exposures of DON to the consuming population. Methods From 2019 to 2023, 287 samples of Triticum, Zea mays and their processed products were collected from Dalian. DON levels were determined using liquid chromatography-tandem mass spectrometry. Combined with the 2018 Dalian City dietary consumption survey data, acute and chronic dietary exposures of DON were assessed in different age groups using point estimation and simple distribution methods. Results DON was detected in 77.0% of the Triticum, Zea mays and their processed products, with a 3.5% over-standard rate. The average DON level was 263.62 µg/kg. Acute exposure assessment indicated that DON exposure levels in all age groups did not exceed the acute reference dose. Chronic exposure assessment revealed that 3.85%, 7.30%, 1.44%, and 0.12% of consuming populations in the 3-5, 6-10, 11-17 and 18-64 age groups, exceeded the provisional maximum tolerable daily intake, respectively. Triticum and its products were the primary dietary sources of DON exposure for all age groups. Conclusion DON contamination is prevalent in Triticum, Zea mays and their products in Dalian City. Acute dietary exposure of DON does not exceed the threshold values. However, chronic exposure risks are shown in low age groups. Enhanced monitoring of DON contamination in Triticum, Zea mays and their processed products is recommended, along with a focus on the health risks for high-risk populations.

Objective To prepare a high-titer monoclonal antibody detection kit for aflatoxin B₁ (AFB₁) and rapidly and accurately detect AFB₁ in food. Methods By carbodiimide method, AFB₁ was conjugated with bovine albumin (BSA) to form immune antigen, and with chicken ovalbumin (OVA) to prepare detection antigen. AFB₁ monoclonal antibody was prepared by immunizing mice, cell fusion, screening of hybridoma cells, inducing ascites in vivo, isolation and purification, and a kit for rapid detection of AFB₁ was developed. Results The prepared monoclonal antibody had a titer of up to 1:27 w and showed weak cross-reactivity to Shentuqumycin, with a reaction rate of 13%. No cross-reactivity was observed with the other 2 compounds. The relative standard deviation of the intra- and inter-batch tests for the spiked samples was 2.6%-3.6% and 5.0%-8.0%, respectively. The recoveries were 89.82%-103.64%. The detection sensitivity (median inhibitory concentration value) was 650 pg/mL, with a detection range of 156-5000 pg/mL with the limit of detection of 100 pg/mL. When AFB₁ content was detected in corn flour from different origins, the detection results were 9.756, 2.483, 3.995, 39.080 and 7.831 μg/kg. Conclusion This research has prepared high-titer monoclonal antibodies against AFB₁. These antibodies can not only be utilized for the development of test kit detection experimental methods but also lay the foundation for the development of rapid test strips based on AFB₁ monoclonal antibodies and the colloidal gold method.

Objective To establish a method for the determination of 8 kinds of fungal toxins in rice noodles with liquid-liquid dispersion extraction and multifunctional purification by high performance liquid chromatography-tandem mass spectrometry. Methods Rice noodle samples were added with isotopic internal standards, and extracted by shaking with acetonitrile water (80:20, V:V) for 25 min. After liquid-liquid dispersion extraction, a multifunctional purification column was used for purification. The 8 kinds of target compounds were separated on HSS T3 column, with acetonitrile-water (0.1% formic acid) used as the mobile phase for gradient elution, and detected under positive and negative ionization and multiple reaction monitoring mode, determined with retention time and characteristic ion pairs, quantified with internal standard method. Results This method had a good linear relationship in detecting 8 kinds of fungal toxins within the corresponding range. The correlation coefficients (r) of the target compounds were 0.9954-0.9998. The limits of detection were 0.10-10.00 μg/kg, and the limits of quantification were 0.30-30.00 μg/kg. The average recoveries of rice noodle samples at low, middle and high standard additions were 75.8%-112.0%, and the relative standard deviations were 2.9%-5.9%. The detection and analysis of 8 kinds of fungal toxins in 21 kinds of rice noodle samples in the market showed that all the toxins were detected except HT-2. Conclusion The pretreatment of sample is simple, the method is accurate and sensitive, which can be used to determine the content of 8 kinds of fungal toxins in rice noodles.

Objective To investigate and analyze the contamination of 8 kinds of mycotoxins in commercial popcorn from Hunan Province of China in 2024, and assess the associated health risks. Methods A total of 67 popcorn samples were collected from 14 cities and states in 2024 from Hunan Provinces of China, the content of aflatoxin B₁, B₂, G₁, G₂, fumonisins B₁, B₂, B₃, and zearalenone (ZEN) was determined by isotope dilution ultra performance liquid chromatography-tandem mass spectrometry, the risk assessment was evaluated by the Nemerow comprehensive pollution index method, risk assessment of chronic dietary exposure and carcinogenic risk assessment. Results In the 67 tested popcorn samples, the detection rate of fumonisins B₁ was 46.27%, with a maximum value of 285.0 μg/kg, fumonisins B₂ was detected in 5 samples, with a maximum value of 80.0 μg/kg, ZEN was detected in 10 samples, with a maximum value of 47.7 μg/kg, and no detection of 4 kinds of aflatoxin and fumonisins B₃ were found. The detection rate of fumonisins B₁ in loose packaging samples was slightly higher than that in packaged products, but there was no statistically significant difference (P>0.05); the level of fungal toxin contamination in popcorn across the 14 prefecture-level cities in the province posed no obvious risk to human health. Conclusion Mycotoxin contamination is common in the popcorn sold in Hunan Province, and fumonitoxin B₁ is the main pollution toxin, and there is a co-pollution phenomenon with fumonitoxin B₂ or ZEN. In view of fumonitoxin pollution, it is recommended to pay close attention to the problem, timely traceability investigation, and take corresponding measures.

Cancer is one of the major diseases with the highest mortality rate in the world, and its prevention and treatment have been the focus of academic research. Tea pigments are a class of polyphenol oxidative polymers from tea leaves, which are mainly classified into theaflavins, thearubigins and theabrownins. They are rich in active phenolic hydroxyl groups and other active groups, and also have antioxidant, anti-inflammatory, antibacterial, anticancer and other bioactive functions. In recent years, tea pigments have received more and more attention in the field of anticancer research due to their naturalness, safety and high efficiency. This paper reviewed the formation of different tea pigments and their biological activities, systematically elaborated the potential mechanisms of action on cancer cells, mainly including inhibition of cellular value-addition, induction of apoptosis, regulation of cell cycle, control of cellular signal pathways, and regulation of intestinal flora. This provides a theoretical basis for expanding the application of tea pigments in ameliorating diseases, developing functional foods and expanding industrial fields.

Theaflavins (TF) are water-soluble pigments in tea. They possess rich biological activities such as antioxidant, antibacterial, alleviating metabolic syndrome, anti-inflammatory, tooth-protecting, neuroprotective, and antidepressant effects, and thus have broad application prospects. Given the complex structure, unstable chemical properties, low extraction efficiency, and the difficulty in obtaining TF, the oxidative preparation of TF has attracted significant attention. Oxidation preparation methods of TF include the chemical method and the enzymatic method. Chemical method utilizes a chemical oxidant. It features a uniform oxidation degree and strong controllability, and generates more ester TF in an acidic environment. However, the chemical oxidation method has poor specificity. Consequently, it is necessary to protect the hydroxyl group on the catechin A-ring to enhance the yield of TF. Moreover, the amount of oxidant required is large, and safety is a concern. In enzymatic preparation, polyphenol oxidase and peroxidase are employed. The conditions are mild, efficient, and specific. Efficiency of enzymatically preparing TF is influenced by the sources and types of oxidases, substrate composition, and reaction parameters. Yield of TF can be increased by preferentially oxidizing the oxidases of catechol catechins, increasing the proportion of biphenyl catechins, and reacting for an extended period in a weak-acid and low-temperature environment. Nevertheless, the current preparation methods still face problems such as a low extraction rate and low product purity. This paper discussed 2 kinds of oxidation preparation methods, and summarized their biological activities, in order to provide reference for the industrial production and application research of TF.

Caffeine is an important functional active substance in tea. The caffeine content in different types of tea varies, which is related to the tea raw materials and different processing techniques. Separating and extracting caffeine from tea leaves can not only obtain tea with low caffeine content, but also meet a wider range of tea drinking needs. On the other hand, it is to obtain high-purity caffeine for use in fields such as medicine and food. The extraction and separation of tea caffeine involves various new extraction methods, including chemical, physical, biological, and others. The key to efficient, high-purity separation and protection of other active substances in tea is the extraction and separation technology. Caffeine also plays an important role in the basic quality, flavor, sensory perception, and activity of tea. Different amounts of caffeine can have an impact on various systems in the human body, and moderate intake can bring beneficial effects. Its functions and applications in antibacterial, catalytic, plant biostimulant, and food packaging materials are also very extensive. This article summarized the synthesis, metabolism, content, and influencing factors of caffeine in tea, summarized the extraction and separation techniques of caffeine in recent years, and evaluated the efficiency and applicability of various methods. In addition, to explore the influence of caffeine on tea quality and its various functional activities and applications, in order to break through some drinking restrictions of tea and better develop and utilize caffeine in tea.

Anthocyanidins are important secondary metabolites in tea plant with significant health benefits, such as antioxidant and anti-inflammatory properties, as well as prevention of cardiovascular diseases. They play a key role in the coloration of purple tea leaves, and their biosynthesis is regulated by both endogenous and exogenous factors. This paper systematically reviewed the metabolic regulation mechanism of anthocyanin in tea plant, with emphasis on discussing different varieties and characteristics of purple tea, biosynthesis pathways, regulatory networks, the influence of external environments, degradation mechanisms, and prospected the future research direction, so as to better analyze the molecular regulation mechanism of anthocyanin biosynthesis in tea leaves, accurately regulate leaf color in tea plant artificially, and provide reference value for cultivating anthocyanin-rich tea plant varieties.

Tannins, a diverse group of polyphenolic compounds found within botanical realm, are extensively utilized across the food processing industry, medicinal applications, and cosmetics production. Considering the inherent bitter or sour characteristics of tannins, the regulation of their concentration is crucial for enhancing the quality of food products. In the context of tannin degradation processes, microorganisms harness the catalytic prowess of tannase to effectuate the degradation of tannins. Tannase is mainly produced by bacteria and fungi derived from microorganisms during metabolic processes. Its role in tannin degradation is not only to ameliorate the inhibitory effects of tannins on microbial populations but also to enhance the metabolic recycling of the byproducts derived from tannin degradation. Considering the biochemical diversity and enzymatic stability inherent to tannases, these enzymes have garnered extensive application within a multitude of industrial sectors, including but not limited to food processing, animal feed production, pharmaceutical development, and chemical manufacturing. The article provided a concise overview, elucidating the structural classification and degradation pathways of tannins while articulating the enzymatic mechanisms employed by microorganisms to metabolize them. It summarized the applications of tannase in food sectors such as nuts, tea, juice, and noodles, and explored the potential of current methods for screening high-yield, high activity, and high degradation rate tannase strains. These efforts aimed to provide references for the development of high-quality microbial resources and the expansion of enzymatic catalytic functional characteristics.

In recent years, the impact of the food supply chain on carbon emissions has become a topic of great concern. Therefore, under the national “dual carbon” and “healthy China” strategies, the emergence of plant-based foods, represented by plant-based meat products, can simultaneously meet the national demand for low-carbon transformation and the increasing consumer demand for high-protein food intake, while optimizing the dietary structure of residents and improving their nutritional and health levels. This article elaborated on the main processing technologies of plant-based meat products, introduced the research progress of 3 main nutritional components of protein, dietary fiber, and lipids in plant-based meat products, and provided a systematic review of the health functions of consuming plant-based meat products, such as improving cardiovascular diseases, preventing obesity, maintaining intestinal health, and enhancing physical exercise functions. The aim is to promote the green and sustainable development of the food industry through the production of low-carbon emission meat products, build a healthy dietary pattern, improve the health level of the people, and provide a certain theoretical basis for the further research and development of plant-based meat products.

Objective To prepare Chuzhou chrysanthemum polysaccharide CCPS-3-1 gel and investigate its relevant properties. Methods Acidic polysaccharide CCPS-3-1 was isolated and purified from Chuzhou chrysanthemum and mixed with CaCl₂ solution to form a gel via ionic crosslinking. The gel's characteristics were comprehensively analyzed using scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry. Additionally, treatment with urea and ethylenediaminetetraacetic acid was employed to further elucidate its gel strength and gelling mechanism. Results CCPS-3-1 solution was relatively stable within a pH range of 6.0-8.0. Upon induction by CaCl₂, the CCPS-3-1 gel exhibited good transparency, moderate hardness, and high stability. The gel network had a dense, smooth, and uniform structure. Moreover, the thermal stability and crystalline structure were enhanced. Rheological experiments revealed that as the CaCl₂ concentration increased, the apparent viscosity and storage modulus of the CCPS-3-1 gel also increased. In addition, the loss tangent (Tanδ) decreased with increasing CaCl₂ concentration, indicating the formation of weak gels at all tested concentrations. Furthermore, electrostatic interactions played a crucial role in the formation of the gel network structure. Conclusion The Chuzhou chrysanthemum polysaccharide CCPS-3-1, isolated and purified in this study, forms a gel upon CaCl₂ induction. Its gelling mechanism likely involves the synergistic effects of intermolecular hydrogen bonding and Ca²⁺ crosslinking. These findings provide a theoretical foundation for the application of CCPS-3-1 gel in food, pharmaceutical, and other fields.

In recent years, the safety concerns arising from the illegal use of drugs in bean sprouts have become increasingly prominent. Therefore, the effective detection of various illicitly used drugs in bean sprouts is crucial to ensuring consumer health. This review introduced the categories, functions, and hazards of common prohibited additives in bean sprouts, including plant growth regulators, antibiotics, and fungicides. It provided an overview of the current situation of supervision, standard detection methods, and risk assessment. At the same time, the review analyzed the application, advantages, and disadvantages of different pretreatment and purification methods applied in the determination of various prohibited additives. Furthermore, in view of several potential hazardous substances with high detection rates in bean sprouts, the existing detection methods were expounded and evaluated with the advantages and disadvantages. Finally, this article summarized the research progress on simultaneous multi-drug residue detection in bean sprouts, and proposed future directions. The aim is to provide a reference for high-throughput screening of various additives in bean sprouts, establish relevant standards, and offer technical support for the scientific and rational quality control of bean sprouts.

Chinese sour bamboo shoot, as a traditional fermented food, is mainly made from fresh bamboo shoots through natural fermentation or inoculated fermentation. It is widely popular in Southern China due to its unique flavor and rich nutritional content. Sour bamboo shoots are rich in cellulose, vitamins, minerals, and various beneficial microorganisms, offering significant nutritional value. Their distinctive sour taste and aroma primarily originate from volatile and non-volatile compounds produced during the fermentation process, including lactic acid, acetic acid, esters, and alcohols. In recent years, with the development of modern fermentation technology, researchers have made significant progress in the selection of fermentation strains, optimization of fermentation conditions, and product quality control of sour bamboo shoots. This article reviewed the main nutritional components, flavor compounds, and the research progress of its fermentation technology, providing a theoretical basis for improving the production process of pickled bamboo shoots, enhancing product flavor quality, and achieving standardized production.

Objective To establish a method for the simultaneous determination of 70 kinds of pesticide residues in vegetable wastes by QuChERS (Quick Easy Cheap Effective Rugged and Safe) and ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods Vegetable wastes samples were extracted and purified by QuChERS method, then the samples were detected by UPLC-MS/MS, and the electrospray ionization source was used simultaneous scanning, detected under multiple reaction monitoring mode, matrix-matched calibration curve, and quantified by external standard method. Results The 70 kinds of target pesticides exhibited great linear relationships within the concentration range of 2.0-200.0 μg/L, with linear correlation coefficients were all greater than 0.99. The average recoveries ranged from 61.7% to 109.9%, the relative standard deviations were 0.4%-9.7%, with 3 addition levels at 0.002, 0.004 and 0.020 mg/kg. The limits of detection were in the range of 0.0001 to 0.0020 mg/kg, and the limits of quantification were in the range of 0.0003-0.0060 mg/kg. Conclusion This method is easy operation, fast, accurate, and good sensitivity, which is suitable for the simultaneous detection of pesticide residues in a large number of vegetable wastes samples.

Objective To study investigates the feasibility of accurately tracing the origin of Fragariaananassa Duch. using stable isotopes and regional characteristics of multiple elements. Methods Using stable isotope ratio mass spectrometry technology and inductively coupled plasma mass spectrometry, the stable isotope ratios of carbon (¹³C/¹²C), nitrogen (¹⁵N/¹⁴N), hydrogen (²H/¹H), and oxygen (¹⁸O/¹⁶O) and the content of 18 kinds of elements in Fragariaananassa Duch. samples was tested. The characteristic indicators of Fragariaananassa Duch. from different origins were analyzed, and stepwise discriminant analysis was used to establish 3 kinds of origin discrimination models for stable isotopes, mineral elements, and stable isotopes and mineral elements. The traceability of Fragariaananassa Duch. origins in Changping, Shuangliu, and Dandong was carried out. Results The correct discrimination rates of cross testing of 3 kinds of models were 88.4%, 90.7%, and 100.0%, respectively. Conclusion Research has shown that using a single technology for facility Fragariaananassa Duch. origin tracing and identification is not ideal, while simultaneously using stable isotope and elemental technologies for tracing can accurately distinguish the origin and provide a methodological basis for the feasibility of facility grown product origin tracing.

Objective To establish a method for the determination of advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (5-HMF) in loquat fruit paste by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Methods AGEs solution was obtained by extracting loquat fruit paste with pure water and treating with ultrasonic, centrifugation, solid-phase extraction and ammonia methanol solution elution, then separated by using gradient elution with 0.1% formic acid in water and methanol as the mobile phase. The detection method employed multi-reaction monitoring with positive ion. The 5-HMF solution was obtained by extracting the fruit paste in pure water, followed a liquid-liquid extraction with ethyl acetate, solid-phase extraction and 10% methanol elution. The extracts were analyzed at 30 ℃ with 10% methanol in water as mobile phase. Results It was found that the linearity of all the targets was good in the concentration range. The limits of detection and limits of quantification of each target substance were lower than 1 [AGEs/(ng/mL); 5-HMF/(µg/mL)], which could fulfill the requirements of detecting trace substances. The relative standard deviations (RSDs) of all the substances were less than 10%, and lower than 0.6% in the range of 16 hours of sample waiting time. The recoveries of all the substances were higher than 85%. Conclusion Results indicate that the method meet the basic requirement for quantitative analysis and has good accuracy and stability, which offers a detection means of studying on quality and safety of heat-processed fruit and vegetables.

Objective To clarify the impact of gastrointestinal fluid digestion on the biological activity of Flammulina velutipes, to investigate the effect of in vitro digestion on the antioxidant activity and α-glucosidase and α-amylase inhibitory activity of Flammulina velutifolia powder. Methods In this study, Flammulina velutipes powder was simulated in vitro digestion of intestine and stomach and analyzed. With 1,1-diphenyl-2-picylhydrazyl (DPPH) free radical, OH free radical, O₂^- free radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⁺) free radical, α-glucosidase and α-amylase inhibition were used as indexes to study the antioxidant activity of Flammulina velutipes powder at different digestion stages. Results After in vitro digestion, the antioxidant activity of Flammulina velutipes powder was enhanced and the free radical scavenging ability of DPPH, OH, O₂⁻ and ABTS⁺ free radical increased. The antioxidant capacity of the digested group was higher than that of the non-digested group. Its inhibitory activity against α-glucosidase and α-amylase was also enhanced and positively correlated with the concentration, and the strongest inhibitory effect on 2 kinds of enzymes was observed after intestinal digestion. Conclusion The antioxidant activity and enzyme inhibitory activity of Flammulina velutipes powder are enhanced after in vitro digestion, which indicate that the digestion process can release and enhance the bioactivity of Flammulina velutipes. However, in vitro antioxidant activity is not directly related to the actual antioxidant activity of the material. This study provides a basis for the processing and utilization of Flammulina velutipes and its activity research.

Objective To construct a reasonable pork quality evaluation system for pork grading and high quality and high price. Methods In this study, the common Dugong three-dimensional hybrid pigs were used as the control, and the longest back muscles of 7 kinds of pigs from Shanghai were collected for the determination of various indexes such as meat appearance, texture, nutrition and flavor substances, and 13 main evaluation indexes of pork quality in the real estate were determined. In order to further construct the grading standard of Shanghai real estate pork quality, factor analysis, cluster analysis and hierarchical analysis were applied to establish a comprehensive evaluation system. Results Through factor analysis, 7 indicators (moisture content, electrical conductivity, shear force, iron, fat, inosinic acid and aspartic acid) were identified as the main factors among the selected 13 indicators, and their variance contribution rate was as high as 83.829%. Using cluster analysis and chromatographic analysis, 3 different grades of scoring criteria were established according to 7 quality indicators obtained. Conclusion This study establishes a complete pork quality evaluation model and grading criteria in Shanghai, realizes the accurate control of pork quality in Shanghai, and also provides a reference for local pork quality evaluation.

Objective To explore the effects of common food preservatives on the abundance and flora structure of antimicrobial-resistant bacteria in Crassostrea gigas. Methods The control group was refrigerated at 4 ℃, and the experimental group was refrigerated at 4 ℃ after soaking with potassium sorbate, chitosan, Nisin and ɛ-polylysine, respectively. The change of antimicrobial-resistant bacteria content in Crassostrea gigas treated with different food preservatives was analyzed by antimicrobial-resistant plate counting method. The structural changes of antimicrobial-resistant bacteria were analyzed by high-throughput sequencing of 16S rRNA amplicon. Results Potassium sorbate and chitosan could significantly reduce the number of resistant bacteria of single and multiple antimicrobials; Nisin significantly reduced the number of resistant bacteria to co-trimoxazole, chloramphenicol, gentamicin, and bacteria resistant to 2, 3, or 4 antimicrobials simultaneously; ε-polylysine significantly decreased the number of ciprofloxacin resistant bacteria, co-trimoxazole resistant bacteria, chloramphenicol resistant bacteria, gentamicin resistant bacteria and resistant bacteria resistant to 3 or 4 kinds of antimicrobials at the same time. Potassium sorbate and chitosan had a significant effect on the composition of tetracycline and ciprofloxacin resistant bacteria, and Nisin and ε-polysine had a significant effect on the composition of co-trimoxazole resistant bacteria. Conclusion The research results show that the content of antimicrobial-resistant bacteria in Crassostrea gigas can be controlled by applying appropriate food preservatives, food preservatives can affect the composition of culturable antimicrobial-resistant bacteria in Crassostrea gigas and different preservatives can inhibit specific antimicrobial-resistant bacteria, which provides a new idea for the establishment of antimicrobial-resistant bacteria control techniques in Crassostrea gigas.

Objective To detect mercury content in grain by direct injection method for mercury measurement.. Methods Direct injection method for mercury measurement was used to detect grain samples such as wheat, corn, and rice, and the limit of detection, accuracy, stability, and spiked recovery rate of the method were analyzed. Results When the sample size was 0.1 g, the limits of detection mercury in wheat, corn, and rice were 0.070, 0.075, 0.085 μg/kg, all of which were less than 0.2 μg/kg. The detection results of the quality control sample was 39.42 μg/kg, which was within the specified value range. The repeatability of mercury detection, with a relative standard deviation within 5%, met the stability requirements for mercury detection. The recovery rate of mercury spiked samples were 92.2%~101.4%. Conclusion Compared with traditional mercury analysis methods, direct injection method for mercury measurement has the advantages of simple operation steps, good repeatability, fast and accurate results, and is a recommended method for rapid detection of mercury content in grain.

Objective To evaluate the effect of Phyllanthus emblica L. and Lyciumbarbarum L. compound on sleep improvement in mice. Methods Balb-c mice were used as the research subjects and randomly divided into 5 groups: Control group, positive drug group, low-dose group of Phyllanthus emblica L. and Lyciumbarbarum L. compound (3.75 g/kg), medium-dose group (7.50 g/kg), and high-dose group (15.00 g/kg). Each mice received a single dose daily for 30 consecutive days. The efficacy in improving sleep in mice was assessed through direct sleep experiments, pentobarbital sodium subthreshold dose hypnosis experiments, pentobarbital sodium sleep time extension experiments, and barbiturate sodium sleep latency experiments. Additionally, the levels of 5-hydroxytryptamine (5-HT), dopamine (DA), tryptophan hydroxylase (TPH), and γ-aminobutyric acid (GABA) in the brain tissue of mice were measured using enzyme-linked immunosorbent assay colorimetric kits. Results The results showed that compared with the control group, the 3 dose groups of the combination of Phyllanthus emblica L. and Lyciumbarbarum L. compound increased the sleep rate of mice by 50%, 70%, and 90%, respectively. Additionally, all 3 dose groups significantly prolonged the pentobarbital sodium-induced sleep time in mice (P<0.01), and the high-dose group had a significantly longer sleep time than the positive drug group (P<0.01). Furthermore, the medium and high-dose groups of Phyllanthus emblica L. and Lyciumbarbarum L. compound significantly shortened the sleep latency of mice (P<0.05 or P<0.01). The measurement of neurotransmitter indicators showed that compared with the control group, the Phyllanthus emblica L. and Lyciumbarbarum L. compound, significantly increased the levels of 5-HT and GABA in the brain tissue of mice (P<0.01 or P<0.05) and significantly reduced the content of DA (P<0.01). However, it had no significant effect on the TPH content in the brain tissue of mice (P>0.05). Conclusion The Phyllanthus emblica L. and Lyciumbarbarum L. compound has a significant effect on improving sleep in mice.

Objective To prepare of Lycium barbarum and Hordeum vulgare lozenges and study of its safety quality. Methods The wolfberry and barley were ground into powder and sifted, mixed 1:1 into Lycium barbarum and Hordeum vulgare powder, kneaded into a dough with butter, and put into a grinding tool for tablet drying. The determination of toxic and harmful microorganisms and basic nutritional indexes including moisture, ash, protein, fat and starch was carried out on Lycium barbarum and Hordeum vulgare lozenges. The sensory evaluation team will score the product for sensory evaluation. Results No toxic and harmful components were detected in the lozenges of Lycium barbarum and Hordeum vulgare, and the moisture content was about 5.84%. The ash content was about 3.34%. The protein content was about 12.34%. The fat content was about 17.01%. The starch content was about 47.35%. The finished lozenge had uniform color and no special spots, complete shape without breakage, smooth taste with slight graininess, and moderate sweetness and sourness. Conclusion In this study, the utilization rate of wolfberry was improved by combining wolfberry and highland barley into lozenges, which promote the development of highland barley industry and provide a new way for wolfberry-related products.

Objective To explore the protective effects of Panax notoginseng fibrous root extract on alcoholic liver disease in mice. Methods A total of 50 male C57BL/6J mice were randomly divided into 5 groups of 10 mice each: The control group, the model group, the low dose group (67.5 mg/kg), the medium dose group (135.0 mg/kg) and the high dose group (270.0 mg/kg). The control group and the model group were gavaged with pure water, while the Panax notoginseng fibrous root extract groups were given with the corresponding concentrations of the test substance at 20 mL/kg. The Panax notoginseng fibrous root extract groups and model group were gavaged with 40% ethanol (10 mL/kg) 5 hours late for 14 days. The Panax notoginseng fibrous root extract groups and model group were fasted for 16 hours after the last gavage, then each was given 40% ethanol at 20 mL/kg. After weighing the fasting body weight of each group of mice, blood was collected from the abdominal aorta and the liver was removed and weighed. Finally, determined the biochemical indices of serum and liver, and the levels of interleukin-1β (IL-1β) and interleukin-6 (IL-6) in liver. Results Compared with the model group, the medium and high dose groups of the serum triglyceride (TG), alanine aminotransferase (ALT), and aspartate aminotransferase (AST) were significantly decreased (P<0.05 or P<0.01). But the superoxide dismutase (SOD), glutathione (GSH) and glutathione peroxidase (GSH-Px) in liver was significantly increased (P<0.05 or P<0.01), while the content of malondialdehyde (MDA) was extremely significantly decreased (P<0.01). The content of TG in liver of high dose group was lower than the model group (P<0.01), the difference was statistical significance. Besides, the levels of IL-1β of the low and high dose groups were significantly decreased compared with the model group (P<0.05 or P<0.01). Conclusion The Panax notoginseng fibrous root extract has a good protective effect on hepatic injury induced by alcohol in mice.

With the continuous improvement of people's consumption capacity and consumption level, baking foods are deeply loved by consumers for their rich nutrition, great taste, fashion, easy to carry and other characteristics. Baking foods often need to dehydrate the dough through high temperature and dry hot baking to dry and harden, and then chemical changes such as starch gelatinization and protein denaturation occur, and the result is delicious bread, cakes, etc. However, this kind of food would form large amounts of 5-hydroxymethylfurfural (HMF) and other pollutants during the baking process. When the content of HMF exceeded a certain limit, it would cause harm to the human body. High concentration of HMF is cytotoxic, mutagenic, genotoxic, etc., and has potential health risk to humans. How to control the formation of contaminants such as HMF in baking foods has become the focus of the food industry. This article reviewed the sources of HMF in baking foods and the toxicity of HMF, summarized the inhibition measures of HMF in baking foods in recent years from 3 aspects of improving the types of precursors in raw materials, optimizing the baking process, and adding inhibitors, to provide theoretical reference for the control of HMF in the industrial production of baking foods.

Objective To establish a method for determination of 2 kinds of new carbadenafil analogue in tablet candies and solid beverages by high performance liquid chromatography. Methods The sample was extracted by methanol ultrasound, the extract was centrifuged, filtered through a microporous membrane, and analyzed by the high performance liquid chromatography. The separation was performed on a Waters Xbridge C₁₈ column (250 mm×4.6 mm, 5 μm) with gradient elution by using 20 mmol/L ammonium acetate aqueous solution and methanol as the mobile phase, and quantified by external standard method. Results The 2 kinds of new carbadenafil analogue demonstrated good linearity in the range of 0.5-100.0 μg/mL, with the correlation coefficient values (r²) being higher than 0.999. The limits of quantification were found to be 5 mg/kg. The recoveries at 3 spiked levels of 1, 2 and 10 times the limits of quantification in blank matrix were in the range of 87.32%-93.92%, with the relative standard deviations between 1.19%-4.08%. A total of 8 batches of positive samples were detected using this method, with a content range of 218-2170 mg/kg. Conclusion The method is convenient, accurate and efficient. It can meet the identification requirement of illegally added 2 kinds of new carbadenafil analogue in tablet candies and solid beverages, and provide effective technical support to combat the illegal addition of new carbadenafil analogue in food.

Objective To explore the molds contamination of oyster sauce after open-cap and deterioration, and isolate and identify the contaminating molds. Methods In this study, the 6 kinds of oyster sauce in 9 different home kitchen environments were used as research objects, and the molds in the deteriorated oyster sauce were separated by the three-point separation method, combined with morphological characteristics and ITS sequence analysis for identification. Results The molds contamination in oyster sauce in the home kitchen environment mainly were due to the dominant growth of microorganisms in the environment in the oyster sauce. A total of 35 strains of molds 16 genera, were isolated from the deteriorated oyster sauce, of which 9 strains of Penicillium, 4 strains of Talaromyces and 4 strains of Aspergillus were isolated, which accounted for 25.71%, 11.42% and 11.42% of the total number of strains isolated, respectively. Conclusion Penicillium, Talaromyces and Aspergillus are the main moulds responsible for the deterioration of open-cap oyster sauce in the home kitchen environment, which can provide a research basis for the quality and safety control of oyster sauce products in the process of use.

Objective To explore the effects of the addition of low glycemic index (GI) corns tarch on the quality of biscuits and the in vitro starch digestibility. Methods Biscuits were prepared using wheat flour as the main ingredient and replacing wheat flour with low GI corn starch at 5 kinds of ratios of 0%, 10%, 20%, 30%, and 40%, and the quality characteristics and sensory characteristics of the biscuits was measured and analyzed. Their in vitro starch digestibility and the rheological properties of the digesta were investigated. Results Crude protein content was highest in the low GI corn starch biscuits with an addition level of 10%, at (7.65±0.10)%. Meanwhile, the carbohydrate content was lowest in the low GI corn starch biscuits with an addition level of 20%, at (66.14±1.50)%. The addition of low GI corns tarch increased the hardness and crispness of the biscuits, while improving their chewiness; when the addition was 10%, the biscuits received the highest scores for color, scents, texture, and organizational structure. As the amount of low GI corns tarch added increased, the estimated glycemic index (eGI) of the biscuits decreased, and the viscosity of the digesta increased. Conclusion Adding an appropriate amount of corns tarch can effectively improve the GI value of biscuits, providing a fundamental experimental basis for the development of low GI foods, and offering new insights into the application of corns tarch in the food industry.

Objective To study and analyze the content of aflatoxins in Hunan characteristic chili sauce and the main sources of aflatoxin contamination. Methods Content of aflatoxins in raw materials, wheat germ, semi-finished products, and finished products in Hunan characteristic chili sauce enterprises for 3 consecutive years was tracked and monitored. Traditional cultivation methods and gene sequencing technology was used to isolate and identify fungi in key production processes, and determine the main source links and strains of aflatoxins in Hunan characteristic chili sauce. Results Due to the influence of traditional techniques, the content of aflatoxin in spicy sauce products of various enterprises was unstable, with the highest aflatoxin content occurring in the wheat germ stage. Rhizopus and Aspergillus oryzae may be the main dominant microorganisms in the growth of spicy sauce. The 14 strains of fungi were isolated and screened from samples with high levels of aflatoxin, of which 6 strains were Aspergillus flavus. Through verification and traceability analysis, it was found that the main source of aflatoxin content in spicy sauce was Aspergillus flavus in raw materials or wheat germ. Conclusion Important step in the production of aflatoxin in Hunan characteristic chili sauce is the wheat germ making process, and the main source of aflatoxin is Aspergillus flavus. Therefore, the isolation, identification, and traceability research of Aspergillus flavus in Hunan characteristic chili sauce have important guiding significance for the quality and safety control of Hunan characteristic chili sauce.

Objective To develope a method based on organic solvent extraction and solid phase extraction purification combined with ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for the simultaneous determination of 23 kinds of perfluorinated and polyfluoroalkyl substances (PFASs), including perfuluorocarboxylic acids, perfluoroalkyl sulfonic acids, and fluorotelomer sulfonic acids, in freshwater fishes. Methods The chromatographic conditions and mass spectrometry parameters were optimized, and the effects of extraction solvent and solid phase extraction column fillers on sample recovery and purification were investigated. The optimal sample pretreatment and instrument conditions were determined. Freshwater fish samples were directly extracted with 2% formic acid and purified using a lipid removal PPR Pro column. With 5 mmol/L ammonium formate aqueous solution and methanol as mobile phase, the target substances were separated by C₁₈ chromatographic column. The mass spectrum was detected by electrospray ion source (ESI^-), multi reaction monitoring (MRM) and stable isotope internal standard method. Results The 23 kinds of target PFASs had a good linear relationship within 0.5-100.0 ng/mL mass concentration range (r²>0.980), with the limits of detection was 0.030-0.146 μg/kg and the limits of quantification were 0.100-0.567 μg/kg. The spiked recoveries of serum sample were 72.9%-111.0%, with relative standard deviations of 3.0%-17.5% (n=9). Conclusion The method has the advantages of simple operation, high sensitivity, strong anti-interference and good precision, and is suitable for the rapid detection and analysis of 23 kinds of perfluoroalkyl carboxylic acids, perfluoroalkyl sulfonic acid and polyfluorotelomeric sulfonic acid in freshwater fish.

Objective To explore the factors affecting the accuracy of sulfur dioxide detection in preserves and its quality control. Methods Adopt internal quality control measures such as blank experiments, negative matrix testing, negative matrix labeling, quality control sample testing, and personnel parallelism and external quality control to conduct sulfur dioxide testing on preserved fruits. Verifyed the experimental effect with Z value, in depth discussion and analysed of the problems encountered in the process of sulfur dioxide detection and their solutions. Propose technical points for controlling and eliminating experimental deviations. Results The laboratory had passed measurement review and proficiency testing by the series of quality control measures formulated. Conclusion GB 5009.34—2022 National standards for food safety-Determination of sulfur dioxide in food acid-base titration method for detecting sulfur dioxide in food is prone to result deviation. This study proposes the development of various quality control measures, problems encountered during the detection process and their solutions, technical points for controlling and eliminating experimental deviation, which can help improve the accuracy of sulfur dioxide detection, and provide experimental references for other testing institutions to carry out this project.

Objective To investigate the effects of aging time on the volatile flavor components of soy sauce. Methods Differences in volatile aroma components between black bean soy sauce and soybean meal soy sauce aged at different times were analyzed using electronic nose combined with headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and key aroma components were identified using odor activity value (OAV) method. Results A total of 1227 kinds of volatile substances were detected in 6 kinds of soy sauce samples with different aging times, mainly including 265 kinds of esters, 155 kinds of terpenes, 153 kinds of ketones, 137 kinds of heterocyclic compounds, 104 kinds of alcohols, 77 kinds of acids, 72 kinds of aldehydes, 59 kinds of phenols, 54 kinds of hydrocarbons, 50 kinds of amines, 30 kinds of aromatic hydrocarbons, 27 kinds of ethers, 26 kinds of nitrogen-containing compounds, 9 kinds of sulfur-containing compounds, and 9 kinds of halogenated hydrocarbons. With the increase of aging time, the types and relative content of volatile compounds in black bean soy sauce and soybean bean soy sauce showed significant differences (P<0.05), and the key aroma components contribute significantly to the overall flavor characteristics. Electronic nose technology could effectively distinguish the volatile aroma characteristics of soy sauce with different aging times, and was consistent with the trend of changes in volatile flavor compounds. A total of 132 kinds of key aroma components (OAV>1) were identified through OAV, among which aldehydes, phenols, and terpenes contributed the most to the overall aroma of soy sauce. Conclusion This study reveals the influence of different aging times on the volatile components and aroma quality of black bean soy sauce and soybean meal soy sauce, providing theoretical and experimental references for the improvement of soy sauce and flavor quality.

Objective To optimize the formula and processing technology of braised pork. Methods The pork belly was cured by ultrasonic treatment for 30, 45 and 60 min and static curing as the control. The marinade uptake, production rate, drip loss rate and cooking loss rate were used as indicators to compare the effects of ultrasonic and static curing on curing efficiency and quality. The sensory characteristics of braised pork made by traditional and vacuum low-temperature slow cooking techniques were compared by measuring the moisture content, thermal processing loss and sensory scores. The formula of braised pork was optimized by using sensory scores as the index and conducting single factor and orthogonal experiments. Results Compared with static curing, different ultrasonic treatment times were beneficial to the improvement of the marinade uptake and production rate of the meat, and the cooking loss rate and drip loss rate were significantly lower than those of the static curing group. The marinade uptake was the highest after 60 min of ultrasonic treatment, and there was no significant difference in the production rate between 45 min and 60 min of ultrasonic treatment. With the extension of ultrasonic treatment time, the drip loss rate gradually increased, reaching a maximum of 6.20%, and the cooking loss rate was relatively low after 45 min and 60 min of ultrasonic treatment. Overall, ultrasonic curing for 45 min was the most effective. In terms of vacuum low-temperature slow cooking technology, the total sensory scores of 65 ℃ and 70 ℃ for 6 h and 70 ℃ for 8 h were relatively high. When the slow cooking temperature was set at 70 ℃ for 6 h, the color, aroma, taste and texture of braised pork were significantly improved. Compared with the traditional process, the cooking loss rate was significantly reduced and the moisture content was significantly increased. In terms of formula optimization, the sugar-oil-water mass ratio had the most significant effect on the sensory score, followed by spices and dark soy sauce. The optimal formula was determined as follows: 250 g of streaked pork, 30 g of sugar solution (including 15 g of white granulated sugar, 6 g of vegetable oil, and 9 g of water), 6 g of soy sauce, 5 g of Huadiao wine, 400 g of water, 2 g of anise, 0.2 g of fragrant leaves, and 1.2 g of cinnamon. Conclusion The ultrasonic assisted curing and sous-vide technology can effectively improve the quality of braised pork, and the improved formula technology makes the comprehensive sensory evaluation of braised pork the best.

Objective To establish an analytical method for the determination of gamithromycin residues in raw milk based on matrix external standard method combined with through type purification column (EMR-Lipid) and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Methods The samples were extracted with acid acetonitrile, purified by the EMR-Lipid through type purification column, gradient eluted through a BEH C₁₈ chromatographic column. Detection was carried out in the electrospray positive ion multiple reaction mode, and quantification was performed using the matrix external standard method. Results Calibration curves were linear in the range of 0.5-20.0 ng/mL with correlation coefficients more than 0.99. The limit of detection (LOD) was 0.5 μg/kg, limit of quantification (LOQ) was 1.0 μg/kg. Gamithromycin showed a matrix enhancement effects in raw milk. After matrix blank curve correction, the average recoveries of gamithromycin at different spiked concentrations ranged from 74.0% to 77.0%, and the relative standard deviations (RSD) of the determination results were from 3.92% to 4.57%. Conclusion This method is accurate, sensitive, stable, simple, and easy to operate, it can be used for the rapid determination and quantitative analysis of gamithromycin residues in raw milk, providing technical support for monitoring the residual amount of gamithromycin in raw milk.

Objective To develop a pre-cooked seasoned chicken product and optimize its formulation.. Methods Using chicken and cod as the main ingredients with corn starch, salt, eggs, carrots, corn, green beans and horseshoes as the auxiliary ingredients, the formulation of the processing process of the prefabricated nutritious chicken cod and vegetable patties was optimized through one-way and response surface tests with sensory evaluation and cooking loss rate as the evaluation indexes. Results The order of influence of each single factor was: Cod meat addition>salt addition>starch addition, and the optimal formula was 0.86% salt addition, 5.14% corn starch addition, and 20.91% cod meat addition, and at this time, the flavor, tissue state, texture, and color of the precooked chicken cod and vegetable patties reached a better effect. Conclusion In this study, a nutritionally balanced product with unique flavor and better organoleptic quality of pre-prepared chicken cod and vegetable patties is developed, which provides a theoretical and experimental basis for the development of pre-prepared seasoned meat products.