Objective To establish a new non-targeted screening approach for multi-class veterinary drugs in fish based on metabolomics analysis. Methods High performance liquid chromatography-tandem mass spectrometer in full scan mode was adopted for the determination of fish to obtain the metabolomics data, which were uploaded onto Workflow4Metabolomics platform. The data underwent chromatographic peak treatment to obtain a data matrix containing 867 variables. The data matrix was further analyzed by principal component analysis, cluster analysis, orthogonal partial least squares discriminant analysis, pairwise t-test and fold change of concentration to screen eligible variables. These variables were confirmed as the characteristic ones of marker compounds to represent residual veterinary drugs via comparison within a compound database. Results The 88 in 102 kinds of veterinary drugs were screened by proposed metabolomics approach under the help of high performance liquid chromatography- tandem mass spectrometer (HPLC-MS/MS) positive mode, with the limits of detection ranging from 0.3 to 2.6 µg/kg, achieving a screening rate of 86%. Conclusion Metabolomics analytical strategy can effectively realize the non-targeted screening of veterinary drugs in fish, and provides a new idea for non-targeted screening of contaminants.

Objective To establish a method for qualitative determination of Tricholoma matsutake ingredients by a TaqMan real-time fluorescence polymerase chain reaction (PCR), and identify the conformity of Tricholoma matsutake and its products with their labels by DNA barcoding technology. Methods Taking the pol gene of Tricholoma matsutake as the target gene, specific primers and probes were designed to study and analyze their specificity, sensitivity and repeatability. The established TaqMan real-time PCR method of Tricholoma matsutake was used to detect different types of commercially available samples and identify their authenticity. Results The established method was used for real-time PCR detection, and there was no cross-reactivity between Tricholoma matsutake and 32 kinds of other edible fungi, animals and plants, indicading strong specificity of the method. The sensitivity was 0.01% Tricholoma matsutake and 0.01 ng/μL Tricholoma matsutake genomic DNA. The authenticity test of 160 commercially available Tricholoma matsutake and their products showed that there was counterfeiting of dried Tricholoma matsutake. The test results did not match the labels at a rate of 36.70%. DNA barcoding technology was used to further identify the species of counterfeit matsutake mushrooms, with species attributes of Stropharia rugosoannulata, Tricholoma giganteum and Tricholoma bakamatsutake. The non-compliance rates with labels in the authenticity testing resultes of other collected matsutake products were 23.70%-60.00%, respectively. Conclusion This method has high sensitivity and strong specificity, which can quickly and accurately identify the authenticity and compliance of Tricholoma matsutake ingredients.

Objective To analyze the differences in mineral elements in wild rice from different regions and establish a method for tracing the origin of wild rice based on mineral element fingerprint characteristics. Methods Inductively coupled plasma mass spectrometry (ICP-MS) was used to analyze the content of 24 kinds of mineral elements in 40 wild rice samples from the United States, Canada, and China. The data were subjected to variance analysis, multiple analysis, principal component analysis, and discriminant analysis to explore the feasibility of using mineral element fingerprint characteristics for tracing the origin of wild rice. Results The content of 24 kinds of elements showed significant differences among the regions. Principal component analysis extracted 3 principal components, with a cumulative variance contribution rate of 93.1%. Principal component analysis successfully distinguished wild rice from the United States and Canada. Discriminant analysis correctly identified 97.7% of the wild rice samples. Conclusion This study demonstrates the feasibility and accuracy of classifying wild rice samples from different origins.

Objective To investigate the variation in heavy metal elements content in Mizuhopecten yessoensis and Anadara broughtonii from the Dalian Region. Methods Samples of Mizuhopecten yessoensis and Anadara broughtonii were collected monthly over the course of a year in Dalian. The content of heavy metal elements, including Pb, Cd, Cr, and Cu, were determined using inductively coupled plasma mass spectrometry. The study examined the monthly trends in the accumulation of these elements in the 2 types of shellfish. The single-factor pollution index method and the target hazard quotient method were used to evaluate the consumption risk and potential health risks to humans from consuming shellfish products with accumulated heavy metals. Results The Cd content in Mizuhopecten yessoensis peaked in March, with the highest detected value reaching 4.50 mg/kg, exceeding the national food safety standard limit. The Cu content in Mizuhopecten yessoensi was significantly higher in March, April, and October compared to other months, but all annual detection values were below the limit. In Anadara broughtonii, the Cd content peaked in March and April, with the highest detected value being 1.92 mg/kg, but no significant variation pattern was observed in other months, and all annual detection values were below the limit. The content of other heavy metal elements did not show significant variation patterns over time or seasons. Conclusion The heavy metal content in Mizuhopecten yessoensis shows the most significant monthly variation. For Cd, Mizuhopecten yessoensis are contaminated in March, April, and May, posing health risks if consumed. Anadara broughtonii remaines within safe consumption levels throughout the year, with lower health risks.

Objective To investigate the pollution status of perfluorinated compounds (PFCs) in commercial fish in Liaoning coastal areas. Methods The 6 species of marine commercial fish were collected from 4 coastal areas in Liaoning, including Lvshun, Zhuanghe, Yingkou, and Jinzhou. A standardized pre-processing procedure for marine fish samples was established. PFCs were detected using liquid chromatography-tandem mass spectrometry. The pollution levels of PFCs in the commercial fish were assessed, and the bioaccumulation risk analysis was conducted. Results The main PFCs pollutants in economic fish species in sea were perfluorooctanoic acid (PFOA) and perfluorooctane sulfonates (PFOS). PFOA was detected in all fish samples, with maximum and minimum concentrations of 30.30 ng/g ww and 4.02 ng/g ww, respectively. PFOS was detected in 100% of fish viscera samples but was not found in muscle tissues. Among the tested species, Sebastodes fuscescens, Hexagrammos otakii, and Larimichthys polyactis were more prone to accumulating PFOS and PFOA, indicating potential bioaccumulation effects. Conclusion PFCs contamination is widespread in commercial fish. Continuous monitoring of PFCs shall be implemented, and control measures shall be taken in areas with severe PFOS and PFOA pollution. Ongoing monitoring and risk analysis of these pollutants are essential.

As the cornerstone of the global food system, wheat flour, a derivative product of limited wheat in various countries, is not only an important component of human daily diet, but also a key element in maintaining global food security. However, in recent years, the frequent contamination of fungal toxins in wheat flour has become a major challenge in the field of food safety, posing a significant threat to food safety and human health. The main types of fungal toxins in wheat flour include deoxynivalenol, aflatoxin, zearalenone, etc. The contamination of deoxynivalenol is the most prominent, but there are certain differences in the relevant limit standards at home and abroad. This study aimed to comprehensively review the types and contamination status of major fungal toxins in wheat flour. By comparing relevant limit standards at home and abroad, it could be found that different countries and regions had different assessment and management strategies for food safety risks. Based on the analysis and discussion of the above content, a comprehensive prevention and control strategy is proposed, aiming to provide scientific guidance and technical support for the safe production, processing, and consumption of wheat flour.

Objective To investigate the generation pattern of heterocyclic amines (HAs) and advanced glycation end products (AGEs) in plant hamburger meat under different thermal processing conditions. Methods ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to analysed the effects of different treatments (uncooked, steamed and grilled), grilling temperatures (160, 180, 200 °C), and grilling times (4, 8, 12 min) on the content of free HAs and AGEs, bound HAs and AGEs, and amino acids in the plant hamburger meat. AGEs and amino acid content of plant hamburger meat, and investigate the simultaneous generation of free and bound HAs and AGEs in plant hamburger meat under different thermal processing conditions using principal component analysis (PCA). Results The results of PCA showed that the highest levels of free HAs and AGEs and bound HAs were found in plant hamburger meat under 200 °C/12 min roasting condition in the roasted sample group. A total of (11.44±2.68) ng/g of total free HAs, (80.24±9.56) ng/g of total bound HAs, (1.99±0.29) μg/g of total free AGEs and (46.00±4.00) μg/g of total bound AGEs were detected in the raw hamburger meat. Compared with raw plant hamburger meat, there was an increase in bound N^ε-carboxyethyl-lysine (CELs) and a smaller difference in free AGEs and HAs in steamed plant hamburger meat. There was a significant increase in hazardous material content after steaming and roasting (200 °C, 12 min), which increased by 191.83%, 164.38%, 218.59% and 15.70%, respectively, as compared to the blank group. During roasting, the free and bound HAs, free AGEs in plant hamburger meat showed a increase with the increase of roasting temperature and time. The total amount of free and bound HAs and free AGEs increased by 79.14%, 23.38% and 88.05%, respectively, under the conditions of roasting temperature of 180 °C and roasting time of 4-12 min; under the condition of roasting time of 8 min, the content of hazards in plant hamburger meat at roasting temperature of 200 °C compared with that at 160 °C increased by 61.28%, 34.82% and 67.93%, respectively. Conclusion Different treatments and thermal processing conditions has significant effects on the generation of HAs and AGEs, which increase with the increase of roasting temperature and the prolongation of roasting time in plant hamburger meat. This study aims to provide theoretical and experimental basis for the reduction and control of HAs and AGEs in thermal processing of plant hamburger meat.

Objective To establish a method for determination of 7 kinds of antioxidant residues, including tert-butylhydroquinone, 2,6-di-tert-butyl-4-methylphenol, butylated hydroxyanisole, butylated hydroxytoluene, 3,5-di-tert-butylphenol, 2,4-di-tert-butylphenol, and 2,6-di-tert-butylphenol, in edible oils by QuEChERS combined with gas chromatography-tandem triple quadrupole mass spectrometry. Methods Edible oil samples were extracted with acetonitrile, and the supernatant was purified using the QuEChERS method, followed by filtration through an organic membrane for direct analysis. Separation was achieved using a HP-5MS chromatographic column, and quantification was performed using the external standard method under electron ionization and multiple reaction monitoring modes. Results The method effectively distinguished the 7 kinds of antioxidants, including their corresponding isomers. The target compounds exhibited good linearity and peak shapes within the range of 1-300 µg/L (r²≥0.99). The limits of detection ranged from 0.11 to 2.77 µg/kg, and the limits of quantification ranged from 0.36 to 9.23 µg/kg. The spiked recovery rates ranged from 72.51% to 116.33%, with relative standard deviations of 0.36% to 5.82% (n=8). Among the actual samples, 2,4-di-tert-butylphenol had a relatively high detection rate. Conclusion This method is simple, accurate, and capable of effectively distinguishing tert-butylphenol antioxidants, making it suitable for high-throughput detection of multiple antioxidants in edible oils.

Objective To study the distribution characteristics and health risk exposure levels of 6 kinds of common quinolone antibiotics in poultry eggs and chicken meat in Inner Mongolia. Methods The content of norfloxacin, enrofloxacin, ofloxacin, pefloxacin, ciprofloxacin and lomefloxacin in poultry eggs and chicken samples randomly collected from some cities in the region. In 2021, 2022 and 2024 were determined by isotope internal standard, solid phase extraction, ultra performance liquid chromatography-tandem mass spectrometry, the data of quinolone residues in poultry eggs and chicken in the whole region were statistically analyzed, according to the reference value of different age groups dietary intake and detected data, the hazard quotient of each age group was calculated and the health risk to the population was analyzed. Results In 2021, the detection rate of poultry eggs was 5.00% (3/60), the exposure levels was 0.09-0.52 μg/(kg·d), and the hazard quotient was 0.004-0.021; the detection rate of chicken was 16.70% (10/60), the exposure levels was 0.23-12.39 μg/(kg·d), and the hazard quotient was 0.009-0.492. In 2022, the detection rate of poultry eggs was 6.25% (5/80), the exposure levels was 0.09-0.49 μg/(kg·d), and the hazard quotient was 0.004-0.019; the detection rate of of chicken was 3.75% (3/80), the exposure levels was 0.01-0.68 μg/(kg·d), and the hazard quotient was 0.0004-0.0270. In 2024, the detection rate of poultry eggs was 3.33% (4/120), the exposure levels was 0.13-0.70 μg/(kg·d), and the hazard quotient was 0.005-0.028; the detection rate of chicken was 6.36% (7/110), the exposure levels was 0.03-1.58 μg/(kg·d), and the hazard quotient was 0.001-0.063. Conclusion The 3 years of analysis data shows that quinolone antibiotics are detected in poultry eggs or chicken almost all cities, the average detected in chicken is higher than that in poultry eggs. The exposure risk of quinolone antibiotics in poultry eggs and chicken in 4 age groups is less than 1 and the health risk is small.

Objective To develop a rapid method for the determination of nitrofuran metabolites in aquatic products based on chitosan purification combined with ultra performance liquid chromatography and triple quadrupole/composite linear ion trap mass spectrometer. Methods The samples were hydrolyzed by hydrochloric acid, derived by 2-nitrobenzaldehyde, extracted by ethyl acetate, rapidly purified by chitosan, and then concentrated and redissolved. Rapid separation was achieved by ultra performance liquid chromatography, measured by triple quadrupole/composite linear ion trap mass spectrometer, and quantified by internal standard method to achieve the rapid and accurate determination of nitrofuran metabolites residues in aquatic products. Results The 4 kinds of nitrofuran metabolites had a good linear relationship in the concentration range of 0.5-10.0 μg/L, the correlation coefficients were all more than 0.998, and the limit of quantification was 0.5 μg/kg. Taking carp, Scophthalmus maximus and Litopenaeus vannamei as samples, the average recovery of 4 kinds of nitrofuran metabolites at 3 different addition levels was 96.5%-116.5%, the intra-day relative standard deviation was 2.2%-9.3%, and the intra-day relative standard deviation was 2.7%-9.7%. Conclusion The method is economical, simple, efficient, sensitive and reproducible, and can be used as a routine method for the determination of 4 kinds of nitrofuran metabolites in aquatic products.

Objective To establish a rapid competitive inhibition immunochromatographic detection method for the simultaneous determination of 3 kinds of neonicotinoid pesticides with a high non-compliance rate in Musa nana Lour.. Methods The samples were extracted using a solution composed of 20% methanol, 0.05% Tween, and 0.02 mol/L phosphate-buffered saline (PBS). After centrifugation at 8000 r/min for 5 min, 100 μL of the supernatant was taken and diluted according to specific dilution ratios. Subsequently, 100 μL of the diluted sample solution was added to the sample well (S). The results were read after 8 min reaction period. Results The limits of detection for imidacloprid, clothianidin, and thiamethoxam were 0.050, 0.020 and 0.002 mg/kg, respectively, with corresponding sample dilution factors of 2-fold, no dilution, and 5-fold. Upon evaluation, the relative accuracies were determined to be 96.7%, 98.3% and 100.0%, respectively, which were in agreement with the results obtained by the liquid chromatography-mass spectrometry method for the detection of these pesticides in Musa nana Lour.. Conclusion This rapid detection method exhibits characteristics such as simplicity in operation, rapidity in detection, and portability of the instrument, rendering it suitable for on-site and rapid screening of pesticide residues in Musa nana Lour..

Objective To establish a new method for the determination of 4 kinds of non-volatile N-nitrosamines (NVNA), N-nitrosoproline (NPRO), N-nitrososarcosine (NSAR), N-nitroso-thiazolidine-4-carboxylic acid (NTCA) and N-nitroso-thiazolidine-4-carboxylic acid (NMTCA), in dried smoked fish products by liquid chromatography-tandem mass spectrometry. Methods The samples were extracted by acetonitrile, degreased with n-hexane, separated on a MORHCHEM Caprisil C₁₈-AQ (4.6 mm×250 mm, 5 μm)column, and detected by liquid chromatography-tandem mass spectrometry (LC-MS/MS) in multiple reaction monitoring (MRM) mode, and quantified by the external standard method of matrix standard curve. Results The linearity of the 4 kinds of NVNA was good in ranges of 1,4,10 or 50-800 ng/mL with r²>0.996, the detection limits were 1.36-56.17 μg/kg, the quantification limits were 4.52-187.2 μg/kg, and the spiked recoveries of 4 kinds of NVNA ranged from 90.34%-103.60% with the relative standard deviations (RSDs) of 1.75%-6.47%. Practical applications showed that NVNAs were detected in commercially available samples of the dried smoked fish at different levels and in different species, with the weakly carcinogenic NSAR being detected at higher rates and levels. Conclusion This method is simple in sample pretreatment, good in accuracy and high in precision, which can meet the simultaneous determination of 4 kinds of NVNA in dried smoked fish, and provides a valuable technical reference for the regulation and control of the NVNA contamination level in dried smoked fish products.

Objective To study the change law of biogenic amines in the process of soy sauce fermentation and explore the influence of production conditions on the accumulation of biogenic amines. Methods The content of biological amines in soy sauce was analyzed at different fermentation times by high performance liquid chromatography (HPLC) technology. Meanwhile, the effects of different saltwater concentrations (15%, 20%, 25%), fermentation temperatures (20, 30, 40 ℃), and yeast additions (0.05%, 0.10%, 0.15%) on the production of biological amines in soy sauce fermentation were explored. Results The content of biological amines in soy sauce presented an increasing trend first and then decreasing as the fermentation time was prolonged; the lowest content of biological amines in soy sauce after fermentation ends was 368.9 mg/L at a temperature of 40 ℃; the lowest content of biological amines in soy sauce after fermentation ends was 376.41 mg/L at a saltwater concentration of 25%; the lowest content of biological amines in soy sauce after fermentation ends was 403.45 mg/L when the yeast addition was 0.05%. Conclusion Biogenic amines are harmful substances in soy sauce fermentation process, and their excessive content can have certain impacts on human health. By adjusting the saltwater concentration, fermentation temperature, and yeast addition, it is possible to effectively inhibit the formation of biogenic amines during soy sauce fermentation, thereby effectively improving the safety of soy sauce.

Objective To evaluate the diazepam rapid detection products of 5 manufacturers with high recognition in Beijing. Methods In this study, common carp, grass carp and crucian carp were used as the substrate for technical evaluation from the aspects of sensitivity, HOOK effect, specificity, accuracy and ease of operation, etc. The evaluation results were referred to the Notice on the field verification of rapid detection products for drug residues in aquatic products in 2023 issued by the Chinese Academy of Fishery Sciences. Results The limits of detection for sensitivity of company I-V were 92.2%, 88.9%, 100.0%, 65.6% and 33.3%, respectively. Company II HOOK effect false negative 10%; HOOK effect did not appear in the other 4 companies. The cross-reaction rate of company III to the residues of 4 kinds of common veterinary drugs was as high as 60% to 90%, the cross-reaction rate of company II to enrofloxacin was 10%, the cross-reaction rate of company V to enrofloxacin and oxytetracycline were 10.0% and 20.0%. The other 2 companies did not have cross-reaction. The overall accuracy of all samples ranged from 79.2% to 96.9%. Company I had the highest overall accuracy (96.9%) and company V had the lowest accuracy (79.2%). The average test time of 24 samples is between 57 and 82 min, which meet the requirements of rapid detection technology. The rapid detection of diazepam in aquatic products of company I was qualified. The evaluation of company II-V was not qualified. At present, the performance of diazepam rapid detection products in aquatic products sold in Beijing was still a certain gap with the national legal confirmation method, which needed to be further improved. Conclusion This study is expected to provide reference for the purchase and application of grassroots supervision staff, and promote the application of rapid detection technology in the supervision of aquatic product quality and safety.

Objective To establish a chronoamperometry detection method for accurately determining the nitrite content in food. Methods Cobalt nanoparticles, graphene oxide, and polypyrrole were electrodeposited on the electrode surface to construct an electrochemical sensor for nitrite detecting. The detection conditions were optimized, and the linear range of chronocurrent method for nitrite detection was determined. After the specificity of the detection method was verified, the samples were tested using the optimized detection conditions. Results An electrochemical sensor for nitrite detection was prepared. The optimal potential for this method was 0.85 V, the optimal pH was 8.0, and the optimal deposition time was 300 s. The interfering substances dopamine, ascorbic acid and uric acid had little impact on the detection of nitrite, and the detection of samples found that the established method had high accuracy. Conclusion An electrochemical sensor for detecting nitrite is prepared, which has good stability and high accuracy, and is suitable for the determination of nitrite content food.

With the rapid development of the global health food market, the management of health claims for functional foods has become an essential part of food regulatory systems in various countries. The scientific basis, accuracy, and compliance of health claims not only affect consumer trust but also have a direct impact on the sustainable development of the functional food market. As a pioneer in the Asian functional food market, Japan has established a systematic and comprehensive framework for managing health claims. Through the implementation of systems such as the Foods for specified health uses, Foods with functional claims, and Nutrient function claims, Japan enforces a tiered management approach for health claims of functional foods. This tiered system not only includes clear legal frameworks but also emphasizes rigorous scientific evaluation to ensure the authenticity and reliability of the claims. This paper took Japan’s health claim management system for functional foods as the research object, systematically summarized its regulations in terms of legal frameworks, classification management and scientific evidence, provided insights into the regulatory experience and effectiveness of Japan’s system. It aims to offer valuable references for improving the health claim management system for functional foods in China.

In the context of public health awareness and the ongoing enhancement of social living standards, tea polyphenols have garnered significant attention due to their associated health benefits. However, the instability of tea polyphenols and their poor bioavailability—stemming from environmental sensitivity—render them susceptible to oxidation and degradation during processing and utilization. This instability severely impacts the bioactive potential of tea polyphenols, highlighting considerable limitations in their application. Consequently, it is crucial to implement effective strategies aimed at improving the bioavailability of these compounds. The extraction technology employed for tea polyphenols plays a pivotal role in determining their product efficacy and applications. This paper provided a review of the composition, extraction methodologies, and metabolic absorption processes related to tea polyphenols. Furthermore, it summarized recent advancements in enhancing the bioefficacy of tea polyphenols through various nanotechnological systems—including nano-emulsions, nanoparticles, and nano-liposomes. The findings presented herein provide valuable insights for optimizing the utilization and development of products derived from tea polyphenols.

In recent years, the incidence of glucose and lipid metabolism-related diseases has increased significantly, often accompanied by dysbiosis of the gut microbiota. Mannans, as a class of functional polysaccharides with diverse sources, play an important role in regulating the gut microbiota and impacting host health, garnering widespread attention. This review delved into the structural characterization of glucomannans, galactomannans, and mannan oligosaccharides from various sources, with particular emphasis on the impact of mannans on the gut microbiota and their potential applications in precision nutrition. Studies indicated that mannans could selectively promote the growth of probiotics such as Bifidobacterium and Lactobacillus, while inhibiting the proliferation of pathogens like Escherichia coli, affecting the production of short-chain fatty acids and the metabolism of branched-chain amino acids, thereby optimizing the structure and function of the gut microbiota. The review also summarized the intestinal fermentability of mannans and their health benefits in metabolic diseases such as diabetes, hyperlipidemia, and obesity, offering new intervention strategies for the prevention and treatment of various chronic diseases.

Brassica rapa L., a biennial herb belonging to the genus Brassica of the family Cruciferae, is a unique edible plant resource with medicinal, food, and feed uses. It is rich in various functional components with high content, which vary due to different growth environments. This paper reviewed the recent research progress on the functional components of Brassica rapa L. and the development and utilization of functional foods. It introduced the research status of functional components such as vitamins, amino acids, mineral elements, polysaccharides, flavonoids, and saponins in Brassica rapa L., including their types, content, and physiological functions. It pointed out the deficiencies in the analysis and research of functional components and the development of functional foods. Simultaneously, it provided an outlook on the future development of the Brassica rapa L. industry, aiming to provide valuable references for further research on the functional components of Brassica rapa L. and promote the development and utilization of functional foods.

Objective To explore the stabilizing effects and mechanism of Tremella fuciformis polysaccharide (TFP) on soybean oil Pickering emulsion. Methods In this study, TFP was used to construct soybean oil Pickering emulsion. The effects of TFP concentration on emulsion stability were systematically analyzed by characterizing the particle size distribution, rheological properties, thermal stability and storage stability of the emulsion. Results Microscopic observation and particle size analysis indicated that when the TFP concentration was 0.5%, the droplet size was the smallest and the uniformity was the highest. In addition, rheological analysis showed that the Pickering emulsion was characterized by pseudoplastic fluid, and the viscosity of the emulsion decreased significantly with the increase of temperature, while the increase of TFP concentration increased the viscosity of the emulsion. Especially when the shear rate was 0.1 s^-1, the apparent viscosity of 0.5% TFP emulsion reached 516.4400 mPa·s, which was 45 times of 0.1% emulsion. When the TFP concentration were 0.4% and 0.5%, after heating treatment at 95 ℃ for 30 min, the emulsion stability still reached (99.03±0.15)% and (91.38±0.70)%, and the particle size remained stable, showing excellent thermal stability. After 14 days of storage, there was no stratification appeared in the 0.5% TFP emulsion, exhibiting excellent storage stability. The results showed that the concentration of TFP was positively correlated with the stability of Pickering emulsion. Conclusion TFP inhibits droplet aggregation through interfacial film enhancement and steric hindrance effects, thereby improving the stability of Pickering emulsions. This study provides theoretical support and experimental reference for the development and application of polysaccharides stabilizers in Pickering emulsions.

Objective To develop a compound beverage suitable for diabetics using Auricularia auricula and Stigma maydis as raw materials. Methods Using Auricularia auricular and Stigma maydis as raw materials, xanthan gum as a stabilizer, and mogroside as a flavoring agent, the preparation process of the compound beverage was optimized through orthogonal experiments. The hypoglycemic effects of the beverage was evaluated by in vitro hypoglycemic and antioxidant tests. Results The optimal formula for the compound beverage was as follows: 30% of Auricularia auricula enzymatic hydrolysate, 40% of Stigma maydis extract, 0.10 g of mogroside, and 0.03 g of xanthan gum. Under these conditions, the sensory score of the compound beverage was 73.57 points. The α-glucosidase inhibition rate and α-amylase inhibition rate of the composite beverage were (55.26±2.05)% and (34.64±0.40)%, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate, superoxide anion scavenging rate, and hydroxyl radical scavenging rate of the compound beverage were (77.08±1.20)%, (30.56±0.41)%, and (38.95±0.43)%, respectively, all superior to those of the single Auricularia auricula enzymatic hydrolysate and Stigma maydis extract. Conclusion The composite beverage demonstrates positive effects in regulating blood glucose levels and eliminating endogenous free radicals. This study establishes the optimized formulation and preparation process for Auricularia auricula and Stigma maydis compound beverage, which demonstrates both feasibility and effectiveness. These findings provide both a theoretical foundation and practical references for developing functional beverages with dual hypoglycemic and antioxidant properties.

Objective To develop a nutritional beverage rich in Auricularia auricula polysaccharide and polypeptide, explore its biological activity in health care. Methods Polysaccharides and polypeptide were extracted from high-quality Auricularia auricula by enzymatic hydrolysis. The regulation of blood pressure and antioxidant activity were evaluated by in vitro experiments, and the content was determined. With sensory evaluation as the key index, the best formula was finally determined by screening sweeteners, sour agents and stabilizers. Results The optimum formula was as follows: The addition amount of Auricularia auricular polypeptide extract was 0.1 %, the addition amount of Auricularia auricular polysaccharide extract was 0.5%, the addition amount of citric acid was 0.04%, the addition amount of sucrose was 6%, the polysaccharide content was 528.1 mg/100 mL, the polypeptide content was 177.9 mg/100 mL, and the angiotensin converting enzyme (ACE) inhibition rate was (58.61±0.72)%. The scavenging rate of 1,1-diphenyl-2-picrylhydrazyl (DPPH) was (68.22±1.06)%, the scavenging ability of hydroxyl radical was (70.31±0.68)%, and the scavenging ability of superoxide anion was (61.70±0.37)%, which indicated that the beverage had good health care effect in regulating blood pressure, blood glucose and antioxidant. Conclusion The beverage not only retains the traditional health benefits of Auricularia auricula, but also optimizes the taste through scientific matching and advanced processing technology to obtain higher content of polysaccharides and peptides. The verification results of its biological activity provide a scientific basis for the commercial production of Auricularia auricula beverage in the field of health care.

Objective To investigate the quality characteristics of wild Rosa roxbunghii seeds polysaccharides from different regions in Guizhou Province. Methods Wild Rosa roxbunghii seed polysaccharides were extracted from 11 different regions in Guizhou Province by ultrasonic assisted enzymatic method, and the physicochemical properties of the polysaccharides were determined to compare their differences. Results The composition, physicochemical properties, antioxidant properties and application quality of wild Rosa roxbunghii seed polysaccharides from different regions in Guizhou Province were not the same. In terms of physical and chemical properties, the extraction ratio of wild Rosa roxbunghii seed polysaccharides in region QD3 was the highest (26.23%); the solubility of wild Rosa roxbunghii seed polysaccharides in region QD5 was the best (98%); the holding oil capacity of wild Rosa roxbunghii seed polysaccharides in region QD9 was the highest (5.06 g/g) and the content of galacturonic acid was the highest (55.90%); the content of protein in wild Rosa roxbunghii seed polysaccharides in region QD7 was the highest (18.53%); and the content of neutral sugar in wild Rosa roxbunghii seed polysaccharides in region QD10 was the highest (15.04%). In terms of in vitro antioxidant activity, the wild Rosa roxbunghii seed polysaccharide from region QD3 had the strongest 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cationic radical scavenging ability [half maximal inhibitory concentration (IC₅₀) value=0.09 mg/mL]; the wild Rosa roxbunghii seed polysaccharide from region QD10 had the strongest hydroxyl radical scavenging ability (IC₅₀ value=0.24 mg/mL); and the wild Rosa roxbunghii seed polysaccharide from region QD2 had the strongest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability (IC₅₀ value=0.13 mg/mL). In terms of application quality, the hardness of the cookie formula with wild Rosa roxbunghii seed polysaccharides from region QD4 was the largest; and the crispiness of the cookie formula with wild Rosa roxbunghii seed polysaccharides from region QD1 was the best. Conclusion The quality of wild Rosa roxbunghii seed polysaccharides from different regions in Guizhou Province is obviously different and has its own characteristics. The results of this study can provide a theoretical basis for developing functional products from wild Rosa roxbunghii seed polysaccharides, broadening the way of deep processing and utilization of wild Rosa roxbunghii fruit, improving the economic benefits of wild Rosa roxbunghii fruit, and providing data reference for the development of related industries and scientific research.

Objective To study protective effects of total polyphenols from Nymphaea candida (NCTP) on lipopolysaccharide (LPS) induced inflammatory injury in A549 cells. Methods Polyphenol content in NCTP was determined by Folin-Ciocalte method, and its characteristic components were detected by high performance liquid chromatography (HPLC). A549 cells were treated with 1.0 μg/mL LPS for 12 h to induce inflammatory damage model, and cell counting kit-8 (CCK-8) method was used to screen out the optimal intervention concentration of NCTP. The experiment was divided into control group, lipopolysaccharide model group, dexamethasone (DXM 0.039 μg/mL) group, and NCTP (6.0, 15.0, 30.0 μg/mL) groups. The levels of nitric oxide (NO), prostaglandin E2 (PGE2), malondialdehyde (MDA), superoxide dismutase (SOD) and glutathione (GSH) were detected by biochemical method. Enzyme-linked immunosorbent assay (ELISA) was used to detect the expression of interleukin-1β (IL-1β), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) in A549 cells. The expression of related proteins [Kelch-like ECH-associating protein 1 (Keap1), nuclear factor erythroid 2-related factor 2 (Nrf2), heme oxygenase-1 (HO-1)] in nuclear factor erythroid-2-related factor 2/heme oxygenase 1 (Nrf2/HO-1) signaling pathway was detected by Western Blot. Results The content of total polyphenols in NCTP was (90.15±0.17)%, and the content of isostrictiniin, ellagic acid and nicotiflorin was (28.05±0.02)%, (2.15±0.03)% and (3.50±0.01)%, respectively. The mass concentrations of NCTP screened by CCK-8 were 6.0, 15.0, 30.0 μg/mL. After LPS stimulation of A549 cells, the expressions of intracellular inflammatory mediators NO, PGE2 and inflammatory factors IL-1β, IL-6 and TNF-α were significantly increased (P<0.01), indicating that the inflammatory damage model of A549 cells was successfully constructed. Compared with the model group, NCTP significantly inhibited the expression of NO, PGE2, IL-1β, IL-6, TNF-α and MDA and increased the activities of SOD and GSH in LPS-induced A549 cells. Compared with the model group, NCTP also significantly increased the expression of Nrf2 and HO-1 proteins in the damaged cells, and decreased the expression level of Keap1 proteins. Conclusion NCTP has the better protective effect on LPS-induced inflammatory injury in A549 cells, and its mechanism is relative to the regulation of the Nrf2/HO-1 signal pathway. The results of this study can provide a basis for the research and development of functional foods with this effective part to prevent respiratory diseases.

Objective To analyze the active components, antioxidant activities, flavor compounds, and microstructure of Astragalus fermented by 3 kinds of different lactic acid bacteria. Methods Astragalus was solid-state fermented for 6 d using Lactobacillus paracasei, Bifidobacterium breve, and Lactobacillus plantarum. The content of active components including total phenols and total flavonoids, as well as antioxidant activities including 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation (ABTS⁺), hydroxyl (OH) free radical scavenging rates and total reducing power was determined. The flavor analysis was conducted using electronic nose, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS). In addition, the microstructure was observed by scanning electron microscopy. Results Lactobacillus plantarum fermented Astragalus (HB-MR) showed the highest content of total phenols and flavonoids, reaching 1.02 mg GAE/g and 13.69 mg RE/g, respectively. HB-MR also demonstrated the highest antioxidant capacity, with DPPH, ABTS⁺, OH free radical scavenging rates and total reducing power reaching 74.44%, 65.60%, 67.49% and 0.54, respectively. Different lactic acid bacteria fermentation reduced the original stimulating odor of Astragalus, with producing distinct volatile flavor characteristics. HB-MR increased the content of esters, acids, and hydrocarbons, enriching the coconut aroma. Additionally, the amounts of absorbed particles on Astragalus surface were obviously reduced with compact microstructure after lactic acid bacteria fermentation. Conclusion Lactic acid bacteria fermentation enhances the active component content and antioxidant capacity of Astragalus, and reduces its original stimulating flavor. This provides beneficial bacterial strains and technical support for future product development, and accumulates data for subsequent research on compound microbial agents.

Objective To explore the applicability of different Zea mays L. varieties in the processing of functional beverages and analyze the impact of their physical and chemical properties on processing efficiency and product functional indicators, meanwhile, study and compare the retention effects of traditional hydrothermal sterilization and ultra-high-pressure sterilization techniques on the functional components and sensory quality of Zea mays L. juice. Methods The 4 kinds of Zea mays L. varieties, including 3 kinds of sweet Zea mays L. varieties and 1 kind of waxy Zea mays L. variety, were selected for evaluation. Key parameters such as juice yield, sugar content, protein, vitamin C, total phenols and dietary fiber were measured. Zea mays L. juice samples were subjected to sterilization treatments using water-heat sterilization and ultra-high-pressure sterilization. The effects of these treatments on microbial safety, sensory evaluation, and nutritional indicators were compared. Results Significant differences in nutritional and functional indicators were observed among the Zea mays L. varieties. The “Xuetian 7401” sweet Zea mays L. variety demonstrated remarkable advantages in juice yield, sugar content, and dietary fiber content, making it the optimal raw material. Compared to water-heat sterilization, ultra-high-pressure sterilization more effectively preserved soluble dietary fiber while minimizing sedimentation and sensory quality deterioration. A 15-minute ultra-high-pressure sterilization treatment ensured microbial safety while maximizing the retention of functional and sensory properties of the beverage. Conclusion The “Xuetian 7401” sweet Zea mays L. is an ideal raw material for developing high-quality functional Zea mays L. beverages. Ultra-high-pressure sterilization, with its low-temperature and non-thermal characteristics, is superior to traditional water-heat sterilization in preserving functional components and optimizing sensory attributes. This study provides a scientific reference for the selection of raw materials and process optimization for functional Zea mays L. beverages, contributing to enhanced market competitiveness and consumer acceptance.

Objective To optimize a compound desulfurizer of pickled pepper raw material by principal component analysis and response surface method. Methods The limit of detection was based on GB 2760—2014 National standard for food safety-Standards for the use of food additives, selected 3 kinds of desulfurizers with good desulfurization effect and little influences on raw material quality from 9 kinds of common desulfurizers by single factor experiments, designed a 3-factor, 3-level experiment by response surface method, through principal component analysis and response surface analysis, the optimum compound ratio and the optimum operating conditions were obtained. Results When the mass fraction of calcium hydroxide was 44.05%, sodium bicarbonate was 35.57%, chlorine dioxide was 20.38%, and the concentration was 0.10%, the desulfurization rate could reach 94.55%, which was about 36.50% higher than that of no use. At the same time, the color and hardness of pickled pepper materials had no obvious changes. Conclusion The study obtains a kind of compound desulfurizer with good desulfurization effect and little influences on raw material quality, and has high application value.

Objective To establish an analytical method for the determination of selenium content in beef and offal (beef heart, beef liver, beef lung) using microwave digestion-hydride atomic fluorescence spectrometry (HG-AFS). Methods Based on 2 factors, namely the feeding amount and feeding time of the cattle, 80 simmental bulls weighing around 500 kg (±10 kg) were selected and randomly divided into 4 groups: A, B, C and D. Groups A, B and C served as experimental groups, while group D was the control group, with 20 cattle in each group. Selenium in beef and offal samples was digested using a nitric acid-hydrogen peroxide (HNO₃-H₂O₂) microwave digestion method, with potassium borohydride as the reducing agent and 10% hydrochloric acid as the carrier stream, at a digestion temperature of 190 ℃. Results Selenium exhibited a good linear relationship within the mass concentration range of 0-20 ng/mL, with a correlation coefficient (r)>0.999. The average spike recovery rates (n=3) for samples A, B, C and D were 86.9%, 82.4%, 87.9% and 83.8%, respectively. Conclusion This study provides data support and a reference basis for the determination of selenium content in selenium-enriched cattle products and the development of selenium-enriched functional agriculture.

Plant-based raw materials refer to materials extracted from or derived from plants, with dietary fiber and protein as the main ingredients, which can be used in many fields such as food, industry, and environmental protection. At present, with the consumer quest for “health and sustainability” and the demand of lactose intolerant and vegetarian groups, plant-based protein materials are widely used in the dairy industry to produce nutritious (zero cholesterol and low saturated fat), humane (animal welfare) and environmentally friendly (energy saving and emission reduction) animal milk alternatives. This paper reviewed the research progress on the quality characteristics of plant-based protein raw materials and their application in the dairy industry, and provided a certain reference for the research and application of plant-based materials in the dairy industry.

With the wide application of strains in food field, its safety has been paid more and more attention. Safety evaluation includes domestic and foreign safety evaluation data, whole genome sequencing, animal pathogenicity test, drug resistance test, etc. Among them, pathogenicity refers to the ability of microbial strains to infect the host and cause health damage and diseases, and is an important project of strain safety evaluation. The paper systematically investigated the safety management regulations and animal pathogenicity evaluation requirements of strains in food field at home and abroad, and conducted a comprehensive comparative analysis of the reported animal pathogenicity evaluation methods, aiming to lay a foundation for the application of animal pathogenicity evaluation in the safety evaluation of strains in food and other fields in China.

Objective To establish a qualitative and quantitative analytical method for determination of short-chain fatty acids in table salt using headspace solid phase microextraction arrow-gas chromatography-mass spectrometry. Methods A phosphoric acid solution was added to the salt samples, and the headspace solid phase microextraction arrow technique was employed to extract and enrich the short-chain fatty acids. The effects of extraction fiber, extraction temperature, extraction time, and incubation time on the extraction efficiency were investigated. The target compounds were detected by gas chromatography-mass spectrometry and quantified using the external standard method. Results The 100 μm Polyacrylate extraction fiber demonstrated good selectivity for short-chain fatty acids. Under optimal conditions (extraction temperature of 40 °C, extraction time of 30 min, desorption time of 5 min and incubation time of 20 min), the method showed excellent linearity for 9 kinds of short-chain fatty acids, with correlation coefficients greater than 0.995. The limits of detection ranged from 0.25 to 25.00 μg/kg, the recovery rates were between 92.2% and 100.1%, and the relative standard deviations ranged from 1.4% to 9.4%. Conclusion The established method for analyzing short-chain fatty acids in table salt is characterized by simple sample preparation, high sensitivity, good recovery rates and stability, making it suitable for the detection of short-chain fatty acids in table salt.

Objective To establish a quantitative detection method for the quantitative determination of the viable bacteria number of Bifidobacterium animalis subsp. lactis BB-12 and Lactiplantibacillus plantarum ST-III in fermented milk, by combining propidium monoazide (PMA) with real-time fluorescence quantitative polymerase chain reaction (qPCR). Methods Firstly, the specific primer probe of Bifidobacterium animalis subsp. lactis BB-12 and Lactiplantibacillus plantarum ST-III was designed and verified, the standard curve was established using standard strains, and the reaction conditions of the PMA were optimized. Secondly, the quantities of Bifidobacterium animalis subsp. lactis BB-12 and Lactiplantibacillus plantarum ST-III in the fermented milk samples were quantitatively detected. Results The optimal mass concentration of damaged bacteria of Bifidobacterium animalis subsp. lactis BB-12 and Lactiplantibacillus plantarum ST-III was 10 μg/mL, and the optimal exposure time was 10 min. The PMA-qPCR detection method could accurately detect Bifidobacterium animalis subsp. lactis BB-12 and Lactiplantibacillus plantarum ST-III in fermented milk. Conclusion In this study, a rapid and accurate PMA-qPCR detection method is established for the detection of Bifidobacterium animalis subsp. lactis BB-12 and Lactiplantibacillus plantarum ST-III in fermented milk system, which provides certain reference significance for the quantitative detection of probiotics in fermented milk products.

Objective To prepare a multifunctional chitosan-based composite film and improve its application in fruit preservation. Methods A kind of chitosan/lignin/ε-polylysine composite film was fabricated, and its effects on the postharvest preservation of Citrus reticulate ‘Shiyue Ju’ and Vaccinium spp. were also investigated. Results The results showed that although the addition of lignin made the film brown, the good transparency, excellent water resistance and antioxidant property were also observed in the obtained film. Moreover, the results showed that the composite film loaded with 0.2% ε-polylysine exhibited 100% inhibition rate against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coil). The preservation experiment results indicated that, under the optimized film composition conditions (2.0% chitosan, 0.023% lignin, 0.2% ε-polylysine), the chitosan/lignin/ε-polylysine composite film could effectively delay the changes of physical and chemical properties during the fruits storage. After 12 days of storage at room temperature, compared with the blank groups (untreated Citrus reticulate ‘Shiyue Ju’ and Vaccinium spp.), the composite film-treated Citrus reticulate ‘Shiyue Ju’ and Vaccinium spp.’s rot rate decreased by 22.22% and 62.50%, the weight loss rate decreased by 3.22% and 3.67%, as well as the hardness of Citrus reticulate ‘Shiyue Ju’ increased by 35.59% and the hardness of Vaccinium spp. increased by 2.02%, respectively. At the same time, the composite film effectively maintained the content of soluble solids, vitamin C (VC), titratable acid and other nutrients in Citrus reticulate ‘Shiyue Ju’ and Vaccinium spp.. Conclusion The prepared chitosan/lignin/ε-polylysine composite film is expected to replace chemical preservatives in the preservation of oranges and blueberries, providing a reference for the development of novel green preservation materials.

Objective To explore the optimal aging time for high-quality beef. Methods The longissimus dorsi muscle of Wokin black cattle was selected as the experimental material. The beef was aged in a chilling room at 4 °C for 12, 24, 48, 72, 96, and 120 hours. Comprehensive analyses were conducted on the beef’s moisture content, pressurized water loss rate, tenderness, inosinic acid, amino acids and fatty acids. Principal component analysis was performed on tenderness and flavor composition indicators under different aging times. Results The moisture content of beef showed no significant differences among different aging times (P>0.05). The pressurized water loss rate gradually increased with prolonged aging time, reaching its maximum value of (34.84±0.39)% at 120 hours. Tenderness gradually decreased, reaching its lowest value of (24.42±5.04) N at 120 hours. The inosinic acid content peaked at (185.2±10.3) mg/100 g after 72 hours of aging. Umami and sweet amino acids reached their highest levels at 96 hours, while bitter amino acids reached their lowest levels at 12 hours. The content of saturated fatty acids+monounsaturated fatty acids, Methyl stearate (C18:0), and methanol oleate (C18:1n9c) were highest at 120 hours. Principal component analysis and comprehensive factor scoring results indicated that the tenderness and volatile flavor compounds of beef aged for 96 hours scored significantly higher than those aged for other durations. This aging time was most conducive to the formation of volatile flavor compounds in beef. Conclusion Aging for 96 hours is beneficial for enhancing the tenderness and flavor of high-quality beef.

Objective To further explore and optimize the wet fermentation process of small grain coffee, and conduct quality analysis on the coffee produced under this process condition. Methods Firstly, the selected small coffee fresh fruits were cleaned and peeled, and then natural microorganisms were introduced in a waterproof environment for full fermentation. After fermentation, the mucus was removed, and it was dried properly to complete the entire wet fermentation process. In the coffee quality experiment, a fermentation tank was used to prepare experimental samples, and the content values of gallic acid, glucose, caffeine, and free amino acids in coffee were measured using a spectrophotometer. The experiment of antioxidant activity and sensory evaluation of wet fermentation was carried out. Results The wet fermentation process significantly optimized various indicators of coffee, not only made the aroma more rich and long-lasting, but also achieved a perfect balance between sweetness and taste, demonstrating excellent quality of richness and delicacy, and the antioxidant properties of coffee were particularly outstanding. Conclusion This study can provide the market with higher quality coffee options.

Objective To study of the quality, safety and authenticity analysis of beef jerky in Inner Mongolia region. Methods This study used 114 beef jerky samples from 7 categories of food supervision and sampling inspection and enterprise entrusted inspection in Inner Mongolia region 2017 to 2024 as experimental samples, and used 23 national food safety standards to comprehensively analyze their nutritional components, heavy, food additives, veterinary drug residues, microorganisms, animal source and other 23 quality and safety parameters. Results The protein content and energy of 114 samples of Inner Mongolia beef jerky were (44.26±7.19) kJ/100 g and (1450.13±536.11) kJ/100 g, respectively, but the content of fat and moisture varied greatly, the fat content of Y-2 fried beef jerky and Y-5 fat and lean beefky was significantly higher than other samples, and the moisture content of Y-2 fried beef jerky was significantly lower than other samples lead (detected in 6/25 samples), chromium (detected in 22/25 samples), cadmium (detected in 2/25), nitrite (detected in 5/18 samples), benzoic acid (not in all 37 samples), sorbic acid (detected in 2/37 samples), sodium diacetate (detected in 4/37 samples), carmine (not detected in all 18 samples), sodium saccharin (not detected in all 20 samples), clenbuterol (not in all 19 samples), ractopamine (not detected in all 19 samples), salbutamol (not detected in all 10), total bacterial count (50 samples, 9 of which were less than 10 CFU/g, and 3 were greater than 10⁴ CFU/g), and coliform group (all 50 samples were <10 CFU/g) were all in compliance with the limit requirements of the National Food Safety Standards; 12 samples tested were found to be of bovine origin, and no porcine origin detected. Conclusion The beef jerky in Inner Mongolia has the characteristics of high protein and high energy, and the heavy metal, food additives, veterinary drug residues, microbial indicators all meet the national food safety standards and there is no pork adulteration, showing a high level of quality safety. The moisture and fat content vary greatly which may be related to the processing technology of frying, roasting and air-drying of Inner Mongolia beef jerky and the raw materials.

Objective To improve the storage stability of Laian Malus asiatica cloudy juice beverage. Methods Using suspension stability as the main indicator, the effects of stabilizer composition, ultrasound, and homogenization assisted treatment on the stability of fruit juice beverages were analyzed. Through storage experiments, the changes in quality indicators of cloudy juice at 4 ℃ and 25 ℃ were analyzed, and a model was constructed to predict its shelf life. Results The stabilization process of Laian Malus asiatica cloudy juice was as follows: 0.05 g of xanthan gum and 0.1 g of sodium carboxymethyl cellulose were added to every 100 mL of cloudy juice, assisted by ultrasonic treatment at 300 W for 0.5 min, and then homogenized at 10000 r/min for 1.0 min. Under these conditions, the suspension stability of fruit juice beverages increased from 12.21% to 38.62%. The storage test showed that at 4 ℃, 25 ℃, and 90 d of storage, the largest change was in comprehensive color difference value (∆E), followed by total acid, while the smaller changes were in suspension stability and sensory perception. It was found that there was a highly significant correlation (P<0.001) between 4 quality indicators, including ∆E, total acid conetent, suspension stability, and sensory evaluation. The model fitting results showed that the changes in quality indicators of fruit juice beverages during storage conform to a first-order kinetic model. According to the sensory evaluation model, the predicted shelf life of beverages at 4 ℃ and 25 ℃ was 384.36 d and 153.74 d, respectively. The verification test results showed that the relative error between the predicted storage time of the model and the actual time at 4 ℃ and 25 ℃ was very low, only 4.50% and 0.82%, respectively. Conclusion The stability of Laian Malus asiatica cloudy juice beverage can be significantly improved by xanthan gum and sodium carboxymethyl cellulose, assisted with ultrasound and homogenization treatment. The established model has high accuracy and can be used for predicting the shelf life of juice beverages.

Objective To elucidate the effects of different cooling rates after purification on the volatile flavor compounds of anhydrous live Crassostrea gigas. Methods This study employed gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds of oysters that were purified for 24 hours and then cooled to 4 °C at varying rates (1, 3, 7, 11 and 16 °C/h). Results The results indicated that 45 kinds of known compounds were detected via GC-IMS, with 5 kinds of compounds identified in their dimeric forms. These compounds included 10 kinds of alcohols, 8 kinds of aldehydes, 6 kinds of esters, 7 kinds of ketones, 4 kinds of hydrocarbons, 3 kinds of furans, 3 kinds of alkenes, and 4 kinds of other compounds. Propanal and isovaleraldehyde levels decreased with increasing cooling rates, while acetone levels increased significantly. A total of 25 kinds of differential flavor compounds, including propionaldehyde, n-butanal, 2-butanone and acetone, were selected based on variable importance in the projection, and these compounds might serve as potential biomarkers for distinguishing oysters during the distribution process. Conclusion This study demonstrates that different cooling rates after purification have a significant impact on Crassostrea gigas in anhydrous preservation, providing theoretical support for the preservation and freshness maintenance of Crassostrea gigas.

Objective To understand the prevalence, serotype distribution and drug resistance of Salmonella from foodborne diseases in Fengtai District, Beijing from 2016 to 2023. Methods Salmonella was isolated and identified from the stool samples of foodborne diseases. Serotypes of Salmonella were identified by slide agglutination test. The antimicrobial resistance of Salmonella was determined by micro broth dilution method and minimum inhibitory concentration method. Results The detection rate of Salmonella was 4.33%, which increased from 2.11% to 9.28% from 2016 to 2023. Salmonella infection peaked in autumn. The detection rate of Salmonella was higher in people aged 0-9 old years and 40-49 old years, and people of fever, nausea and diarrhea more than 6. The consumption of meat and meat products was the risk factor of Salmonella infection. The top 5 serotypes were Salmonella enteritidis, Salmonella typhimurium, Salmonella thompson, Monophasic salmonella enterica serovar typhimurium and Salmonella senftenberg. There was an upward trend in the detection rate of Salmonella thompson, and Monophasic salmonella enterica serovar typhimurium. The resistance rate of Salmonella to nalidixic acid (NAL), ampicillin (AMP) and ampicillin-sulbactam (AMS) was higher, the intermediate rate of Salmonella to ciprofloxacin (CIP) was higher, and the sensitivity of Salmonella to gentamicin (GEN), imipenem (IMI) and azithromycin (AZI) was higher. The drug resistance of Salmonella enteritidis was the most serious, the drug resistance rate of tetracycline (TET) and ceftazidime (CAZ) was increasing, and the intermediate rate of CIP was decreasing. The multi-drug resistance rate of Salmonella was 44.00%, which included 31 drug resistance profiles. Conclusion The detection rates of Salmonella are different in different age, different symptoms and food exposure history of people, and different season. Salmonella enteritidis is the main serotype. The serum distribution of Salmonella is dispersive. The resistances of Salmonella to quinolones antibiotics and β-lactam antibiotics are serious, and the situation of multi-drug resistance is serious. We should enhance food safety education on Salmonella, strengthen surveillance on meat food safety, strengthen surveillance on new salmonella species such as Monophasic salmonella enterica serovar typhimurium, strengthen the use of antibiotics, and optimize measures for disease prevention and control of Salmonella.