To identify the influence mechanisms of Solanum tuberosum L. storage and transportation management (packaging method, storage temperature and sprout inhibition measures), slice thickness and soaking time on the comprehensive quality of potato chips, and determine the optimal combination of process parameters.

Experiments were conducted by varying Solanum tuberosum L. bagging methods, storage temperatures, sprout inhibitor(chlorobenzylamine) dosage, firmness levels, slice thickness and soaking time. These factors were systematically evaluated for their effects on Solanum tuberosum L. storage traits and final potato chip quality indicators.

Experimental results indicated that using ton-sized packaging bags, maintaining storage temperatures between 9–11 ℃, and applying 43 mL/t of chloramphenicol as a sprout inhibitor effectively delayed Solanum tuberosum L. sprouting while reducing mechanical damage and storage losses. Additionally, Solanum tuberosum L. maintained optimal firmness within 30 days post-harvest. Processing during this period, combined with maintaining a slice thickness of no less than 2.7 mm, yielded potato chips with excellent color, crispness and oil absorption rates.

This combination of process parameters effectively safeguards Solanum tuberosum L. quality during storage and transportation while significantly enhancing the edible quality and safety of the final potato chips. It provides clear guidance for practical production, helps enterprises reduce raw material losses and improves potato chip product quality.

To investigate the effects of different concentrations of Lonicera japonica extract on the postharvest storage quality of Pyrus ussuriensis Ruan’er fruits.

Pyrus ussuriensis Ruan’er were treated by immersion with 2%, 4%, 6% and 8% Lonicera japonica extract, using distilled water treatment as the control, and stored at 25 ℃. The ethylene release rate, respiration intensity, firmness, weight loss rate, color difference, soluble solid content (SSC), titratable acidity (TA) content, as well as the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) and malondialdehyde (MDA) content were measured periodically. Correlation analysis was also conducted.

Lonicera japonica extract was rich in total phenols and total flavonoids.Different concentrations of the extract inhibited ethylene release and respiration intensity, delayed the decline in firmness and the increase in weight loss rate, slowed the degradation of SSC and TA, and reduced the browning index (a^*). The 6%–8% treatments showed the best effects, enhancing the activities of SOD, POD and CAT and inhibiting MDA accumulation. Correlation analysis indicated that MDA was extremely significantly positively correlated with weight loss rate and a^* (P<0.001), and extremely significantly negatively correlated with firmness (P<0.001).

Lonicera japonica extract effectively maintains the storage quality of Pyrus ussuriensis Ruan’er, with the 6%–8% concentration treatments showing the best effects and demonstrating strong application potential.

To develop ice cream with Pisum sativum and Pyrus ussuriensis Ruan’er using Pyrus ussuriensis Ruan’er produced in Gaolan County, Lanzhou as the core raw material.

Suitable compound gums were screened through single-factor experiments. The effects of 6 kinds of edible gums—xanthan gum, carrageenan, guar gum, locust bean gum, gelatin and sodium carboxymethyl cellulose (CMC-Na) on the sensory quality and melting properties of the ice cream were compared to determine the optimal compound edible gum. Based on these results, an L₉(3³) orthogonal experiment was designed with the addition levels of compound gum (0.100%, 0.125%, 0.150%), milk powder (30%, 35%, 40%), and Pyrus ussuriensis Ruan’er juice (25%, 30%, 35%) as key factors. The formula was optimized by combining the fuzzy mathematics sensory evaluation method.

The optimal formulation for the Pisum sativum and Pyrus ussuriensis Ruan’er ice cream was determined as follows:Compound gum 0.125%, Pyrus ussuriensis Ruan’er juice 35% and milk powder 35%. Under this formulation, the product achieved a comprehensive sensory score of 91.2, exhibiting uniform color, a harmonious aroma of Pyrus ussuriensis Ruan’er and milk, and a delicate texture. The content of total solids, fat and protein was 31.2, 6.4 and 2.91 g/100 g, respectively. The ice cream demonstrated good melt-resistance and a relatively high protein content.

The Pisum sativum and Pyrus ussuriensis Ruan’er ice cream formula developed in this study is scientifically rational and exhibits distinct regional characteristics. All its core physicochemical indicators meet the requirements of GB/T 31114—2014 Frozen drinks-Ice cream, and the product has prominent nutritional advantages.This study provides both theoretical and practical references for the high-value development and utilization of Pyrus ussuriensis Ruan’er as well as for the innovative research and development of characteristic Chinese frozen foods.

To investigate the dynamic changes in functional components and antioxidant activity during the co-fermentation of Angelica sinensis extract with fruit juices of Ruanerli and apple for fruit vinegar production, and develop a new product of Angelica sinensis compound fruit vinegar.

The dynamic changes in total flavonoid content and total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate, hydroxyl free radical scavenging rate and total antioxidant capacity [ferric reducing antioxidant power (FRAP)] during the fermentation of Angelica sinensis compound fruit vinegar were analyzed by spectrophotometry assays. Pearson correlation analysis was used to explore the relationship between the indicators.

During fermentation, the total flavonoid content of the fermentation broth decreased overall, while the total phenolic content generally increased. The functional indicators of the composite fermentation system were generally superior to those of the single raw material group. The total flavonoid and phenolic content of the apple-Angelica sinensis composite group were significantly higher than those of the Angelica sinensis group at the beginning(P<0.05), reaching 59.6 times and 2.37 times, respectively. By the end of fermentation, the composite groups showed significant increases in total phenolic content, total antioxidant capacity and DPPH radical scavenging rate (P<0.05). The apple-Angelica sinensis compound vinegar reached the highest total antioxidant capacity, reaching 1.231 μmol Trolox/g, while the Ruanerli-Angelica sinensis compound fruit vinegar exhibited the most pronounced total antioxidant capacity improvement, reaching approximately 6 times that of the Angelica sinensis fermentation broth at the end of fermentation, and the DPPH scavenging rate increased by 105.74%. Correlation analysis indicated significant positive correlations between total phenolic content and total antioxidant capacity in composite systems (P<0.05), and a significant positive correlation between total flavonoid content and hydroxyl free radical scavenging rate (P<0.05).

The combined fermentation of Angelica sinensis extract and fruit juices exhibits a synergistic effect, which can significantly enhance the antioxidant activity of fruit vinegar. Among them, the antioxidant performance of the Ruanerli-Angelica sinensis compound vinegar is the most significantly improved. This study provides a theoretical basis for the development of functional fruit vinegars through co-fermentation of Chinese medicinal herbs such as Angelica sinensis and fruits such as Ruanerli.

To investigate the preservation effects of low temperature combined with 1-methylcyclopropene (1-MCP) and potassium permanganate treatments on ‘Dali’ Ziziphus jujuba Mill. fruits.

Firm-ripe ‘Dali’ Ziziphus jujuba Mill. fruits were selected and randomly divided into 3 groups. These were treated with 1 µL/L 1-MCP or saturated potassium permanganate, respectively, with an untreated group as the control. All fruits were stored at –1–0  ℃ for 75 d. The 11 indicators, including vitamin C content, firmness and cell membrane permeability, were measured every 15 d. Each indicator was analyzed with at least 3 replicates, and the mean values were reported.

Both 1-MCP and potassium permanganate treatments significantly delayed the decline in vitamin C and titratable acid content, inhibited the increase in reducing sugar, and retarded the degradation of protopectin and the loss of firmness and crispness. They also suppressed the increase in cell membrane permeability and malondialdehyde content, while maintaining higher levels of total phenols, flavonoids and the activity of antioxidant enzymes such as peroxidase. Among them, the 1-MCP treatment demonstrated superior overall preservation effects.

Under low-temperature conditions, both 1-MCP and potassium permanganate treatments effectively reduce the respiration rate of Ziziphus jujuba Mill., help maintain its nutritional quality and antioxidant activity, and extend its shelf life. 1-MCP is identified as the optimal treatment for the storage and preservation of Ziziphus jujuba Mill..

To explore the effects of different irradiation doses treatments on the quality changes of Actinidia arguta during the shelf life after the end of cold storage.

In this study, Actinidia arguta were treated with different irradiation doses. By comparing the fruit’s appearance, decay rate, firmness, color, soluble solids content, titratable acid and total phenol content, the effects of different irradiation doses on the storage performance of Actinidia arguta during the shelf life after refrigerated storage were determined.

The 1.5 kGy irradiation treatment showed a significant effect in delaying the ripening and softening of Actinidia arguta and maintaining the comprehensive quality of the fruit. After 50 d of refrigerated storage, the fruit treated with this dose still had a shelf life of 8 d, maintained a firmness of 0.52 N, and had a decay rate controlled at 49.2%. The fruit color was also well preserved. In addition, the loss rate of flavor and nutrient substances inside the fruit was significantly reduced (P<0.05).

For Actinidia arguta, the 1.5 kGy irradiation treatment effectively inhibits softening caused by postharvest physiological ripening, controls the decay rate, and slows down the degradation of nutrients.Meanwhile, it ensures that the sensory and physiological quality of the fruit is not negatively affected. Thus, it is a feasible fresh-keeping method that can significantly improve the storage quality of Actinidia arguta and extend their shelf life after refrigerated storage.

To study the physicochemical indicators of low-salt salted eggs in small packages and its gelation changes of egg white and egg yolk.

This study used the optimal process formula for low-salt salted eggs in small packages selected in previous work to pickle salted eggs. Replace some of the sodium salt with potassium salt, add Baijiu, spices, and use small packaging to pickle salted eggs. The changes in protein-related indicators of the gelation changes of egg white and egg yolk under the action of salt were detected.

The content of ionic bonds in the egg yolk protein of low-salt salted eggs in small packages increased to a maximum of 122.47 mg/100 g on the 14th day of pickling and then decreased. The content of hydrophobic interactions showed a trend of first increasing and then decreasing. The hydrophobic interaction content of fresh egg yolks increased from 7.95 mg/100 g to 16.62 mg/100 g after 21 days of pickling. The content of hydrogen bonds and disulfide bonds decreased, and the free sulfhydryl groups in the egg yolk showed a trend of first increasing and then decreasing. Both β-pleated sheets and β-turns showed an upward trend, while the content of α-helical structure decreased. The content of low-density lipoprotein decreased from 0.211 mmol/g to 0.110 mmol/g. Compared with fresh egg whites, the relaxation time and bound water changes of pickled egg white were not significant, the immobile water significantly decreased, and the free water significantly increased (P<0.05). The α-helical content of egg white gradually decreased from 20.36% to 16.33%, both β-pleated sheets and β-turns exhibited a trend of first increasing and then decreasing, and the random coil changes were not significant.

The introduction of salt alters the structure of egg white and egg yolk, causing the egg yolk particles to become more compact, oil to seep out, and cross-linking to occur. The free water in egg whites increases, the spatial structure changes, and the protein molecular structure unfolds, leading to the thinning of egg whites.

To optimize the spice-brine formulation and processing technology of Hainan selenium-enriched marinated eggs by single-factor and orthogonal experiments, and systematically analyse the influence of key factors on the sensory quality and textural properties of the marinated eggs.

The optimal formulation and processing conditions for the marinated eggs were determined using ranking tests in combination with a sensory scoring method. Textural profile analysis was performed with a texture analyzer to evaluate the textural parameters of the marinated eggs under different processing conditions.

The optimal spice-brine formulation for the marinated eggs was determined as follows: 1.50% of type I spices, 0.67% of type II spices, 4.00% granulated sugar, 1.60% salt and 5.50% light soy sauce. The marinated eggs prepared using this formulation exhibited a uniform brown color with a glossy surface. Sensory evaluation indicated a rich and harmonious aroma, moderate elasticity, and an appropriate level of saltiness and umami, demonstrating excellent overall sensory quality with the highest comprehensive score. The optimal processing conditions for the marinated eggs were established as follows:Marinating for 60 min, cooling naturally to room temperature, refrigerating at 4 ℃ for 12 h, followed by draining and drying at 60 ℃ for 60 min. Under these optimized conditions, the hardness and chewiness of the egg white were(1496.06±13.53) g and (1169.31±126.95) g, respectively, while the hardness and chewiness of the egg yolk were(317.11±2.34) g and (196.10±8.61) g, respectively. All textural parameters were significantly superior to those of non-marinated eggs (P<0.05).

This study effectively improves the sensory quality and texture properties of marinated eggs. It provides a standardized basis for the deep-processing industry of Hainan selenium-enriched eggs and offers key technical support for the large-scale and high-quality development of this industry.

To investigate the antioxidant activity of lecithin by optimizing the process of ultrasonic-assisted ethanol extraction of lecithin from defatted egg yolk powder.

This study optimized the ultrasound-assisted ethanol extraction process using response surface methodology, investigating the effects of 3 factors: Ultrasonic time, ethanol concentration and solid-to-liquid ratio on the extraction efficiency of egg yolk lecithin. The resulting product was further purified via zinc chloride precipitation and acetone purification. The fatty acid composition, structure and antioxidant activity of the purified egg yolk lecithin were characterized.

The optimal extraction conditions were as follows: Ultrasonic time of 33 min, ethanol concentration of 94% and solid-to-liquid ratio of 1:22 (g:mL). Under these conditions, the lecithin content was 354.179 mg/g. Egg yolk lecithin was composed of 12 kinds of fatty acids, among which saturated fatty acids accounted for 53.32% of the total, and unsaturated fatty acids account for 46.68%. The infrared spectrum of egg yolk lecithin (in the wavelength of 4000–400 cm^–1) was basically consistent with that of standard. The same characteristic group stretching vibrations appeared at wave numbers of 1089.5, 1220 and 2851 cm^–1. High performance liquid chromatography analysis showed that the content of phosphatidylcholine (PC), phosphatidylinositol (PI) and phosphatidylethanolamine (PE) in the egg yolk lecithin sample were 268.9, 23.6 and 100.3 mg/g, respectively. The proportion of PC was approximately 89.65%, indicating that the prepared egg yolk lecithin had high purity. Lecithin exhibited good scavenging rates against 1,1-diphenyl-2-picryl-hydrazyl radical and superoxide anion free radicals, which were positively correlated with the sample concentration. The maximum scavenging rates were 52.02% and 82.2%, respectively, and the total antioxidant capacity was 80.81%.

The ultrasonic-assisted ethanol extraction method can extract egg yolk lecithin with high purity and good antioxidant activity from defatted egg yolk powder, which improves the utilization rate of defatted egg yolk powder.

To investigate the composition of the volatile oil of Dracocephalum moldavica L. and its antioxidant capacity, and clarify the active substance basis and application potential of this plant.

The volatile oil of Dracocephalum moldavica L. was extracted by supercritical carbon dioxide extraction method. The volatile oil was systematically analyzed by gas chromatography triple quadrupole mass spectrometry. The percentage content of each component was calculated by peak area normalization method. The in vitro antioxidant capacity of the volatile oil of Dracocephalum moldavica L. was tested by cationic free radical scavenging methods, such as 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⁺).

Using a gas chromatography-triple quadrupole mass spectrometry instrument, 24 kinds of compounds were identified from the volatile oil of Dracocephalum moldavica L. Among them, the fatty amide type ER erucic acid amide accounted for the highest proportion, and the types of ester compounds were the most numerous. Further in vitro antioxidant activity studies were conducted on the volatile oil, indicating that it had certain scavenging effects on DPPH free radicals and ABTS cationic free radicals, and the ABTS cationic free radicals scavenging ability [(median inhibition concentration, IC₅₀)=1.44 mg/mL] was superior to that of DPPH (IC₅₀=2.58 mg/mL). Through Ward clustering analysis, it was found that the higher the content of ER erucic acid amide, the stronger the antioxidant activity of the volatile oil.Statistical verification showed F=242 and (P<0.001), indicating that the differences in IC₅₀ values among the 3 groups were extremely significant, presenting a gradient change characteristic of antioxidant activity from strong to weak.

This research not only overcame the limitations of traditional extraction methods, but also clearly demonstrate that the volatile oil of Dracocephalum moldavica L. has significant in vitro antioxidant activity. It provides a solid scientific basis and reliable data support for the subsequent in-depth research and industrial processing and utilization of the volatile oil of Dracocephalum moldavica L..

To optimize the curing formula of lead-free Coturnix preserved eggs, and analyze the fatty acid and amino acid of Coturnix eggs before and after curing.

The processing technology of lead-free Coturnix preserved eggs was optimized through orthogonal experimental. The quality characteristics were determined by detecting their physical and chemical indicators, and the changes of fatty acids and amino acids in the egg white and yolk of Coturnix eggs before and after pickling were detected.

The optimal formula of lead-free Coturnix preserved eggs was 4.50% of food-grade NaOH, 4.00% of salt, 0.50% of food-grade CuSO₄&ZnSO₄ and 3.00% of black tea. Under these process conditions, the Coturnix preserved eggs exhibited an albumen whiteness of 29.90, a yolk whiteness of 26.24, an albumen hardness of 3.72 N, a yolk solidification degree of 87.41%, a sensory score of 90.05 points, and a final composite score of 0.94, representing the optimal quality performance. The fatty acid content of fresh egg yolk and preserved egg yolk were 38.26 g/100 g and 24.52 g/100 g, respectively, and the amino acid content were 146.19 mg/g and 126.02 mg/g, respectively. The amino acid content of fresh egg white and preserved egg white were 126.67 mg/g and 109.31 mg/g, respectively.

The resulting eggs featured a brownish-transparent albumen gel, a dark green yolk with a syrup-like core and a savory, refreshing flavor. It can increase the added value of Coturnix eggs, reduce fresh egg loss and also provide a theoretical basis for factory-style production of this lead-free Coturnix preserved egg.

To investigate the microencapsulation efficiency and stability enhancement effect of lysozyme and gelatin composite wall materials on anthocyanins from Lycium ruthenicum Murray, and optimize the process parameters for expanding the application of anthocyanins in food and health supplements.

Anthocyanin microcapsules were prepared by spray drying using lactoferrin and gelatin as composite wall materials. The effects of wall material volume ratio, core-wall ratio, pH, embedding temperature and inlet air temperature on the anthocyanin content of the microcapsules were investigated through single-factor experiments, followed by process parameter optimization via orthogonal experiments; the structure of the microcapsules was characterized by scanning electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction analysis, and their storage stability under different temperature and light conditions was tested.

The order of factors influencing microencapsulation was identified as pH>core-to-wall ratio>wall material volume ratio>inlet air temperature>embedding temperature, with the optimal process combination being A₃B₄C₂D₁E₃ (wall material volume ratio 8:1, core-to-wall ratio 4:1, pH=2, embedding temperature 40 ℃, inlet air temperature 180 ℃). Under these conditions, the anthocyanin content in the microcapsules reached 152.83 mg. Structural characterization revealed that the microcapsules exhibited a spherical aggregated morphology, and the composite wall material did not disrupt the chemical structure of anthocyanins while forming a more stable semi-crystalline structure. Stability tests demonstrated that under storage conditions of 4 ℃ and 37 ℃, the retention rate of microencapsulated anthocyanins was significantly higher than that of the unencapsulated group. After 16 days of light exposure, the remaining amount in the microencapsulated group was markedly greater, indicating significantly improved thermal and light stability.

The microencapsulation technology using lysozyme and gelatin composite wall materials can efficiently encapsulate anthocyanins from Lycium ruthenicum Murray and enhance their stability, and the optimized process parameters provide key technical support for the industrial application of anthocyanins from Lycium ruthenicum Murray.

To optimize the processing techniques of Vaccinium and Shayuan-Daucus carota sauce, and develop value-added products of Shaanxi Province Weinan Shayuan-Daucus carota.

Natural materials such as Shayuan-Daucus carota and Vaccinium were used as raw materials. Single factor experiments and orthogonal experiments were adopted to optimize the processing techniques of Vaccinium and Shayuan-Daucus carota sauce, with the sensory evaluation as the response value. Additionally, a nutritional composition analysis was performed.

The addition of honey had the most significant impact on the Vaccinium and Shayuan-Daucus carota sauce (P<0.05), followed by the ratio of Shayuan-Daucus carota to Vaccinium. The optimal process was as follows: The ratio of Shayuan-Daucus carota to Vaccinium was 2:1 (m:m); the addition levels of lemon juice, honey and potato starch were 3.5%, 9.0% and 1.0%, respectively, based on the total mass of Shayuan-Daucus carota and Vaccinium. The nutritional analysis results showed that the Vaccinium and Shayuan-Daucus carota sauce was rich in protein, fatty acids, vitamin A, carotene, as well as minerals such as potassium, sodium and iron. The 777.25 μg/100 g of β-carotene and 46.93 mg/kg of iron (27 times more iron than in fresh Shayuan-Daucus carota) were detected in the sauce. However, neither fat nor sucrose was detected.

The optimized processing technology developed in this study can yield Vaccinium and Shayuan-Daucus carota sauce with high nutritional content and free from chemical additives. The research will lay a solid theoretical foundation for the enhancement of added value and the promotion of industrial development of Shayuan-Daucus carota in Weinan, Shaanxi Province.

To investigate the effects of different reheating times and temperatures of air fryer on the edible quality of pre-processed crispy pork.

This experiment analyzed the effects of air fryer reheating temperatures (160, 180, 200 ℃) and reheating times (8, 10, 12 min) on the oil content, moisture content, color difference, sensory properties, texture and flavor substances of conditioned crispy pork.

When the air fryer reheating temperature was 180 ℃ and the reheating time was 10 min, the moisture content of crispy pork was about 40.18%, and the oil content was about 19.34%; the L^* value was about 61.49, a^* value was about 11.49, b^* value was about 23.16; the total sensory score was 83.44; the hardness was at a moderate level, about 12.78 N. There were 33 kinds of volatile substances in this experimental group of crispy pork. Among them, the heterocyclic compound methylpyrazine and the aldehyde compounds 2-methylbutanal and hexanal contributed greatly to the flavor of crispy pork, and could endow it with nutty, baked, fruity and oily aromas.

Under this reheating condition, the crispy pork have crispy texture, unique flavor and good edible quality.

To learn the situation of pesticide residues in vegetables sold in Hohhot in 2024, and dietary exposure risk assessment should be conducted.

Vegetables sold in the local market were taken as research objects. A total of 68 samples were taken to carry out pesticide residue analysis and measurement, and a model that can be used to assess chronic and acute dietary intake risks was established. The method of food safety index was used to assess vegetables’ safety risks, and the hazards of pesticide residues in vegetables for consumers were comprehensively evaluated.

The 22 kinds of pesticide residues were detected in samples, with a content between 0.012 mg/kg and 1.870 mg/kg. Parameters that exceeded standards included thiamethoxam, dichlorvos, omethoate, methylamino benzoate, parathion and phorate, with an over-standard rate of 8.82%. Except for omethoate, the chronic intake risks of other pesticides were low, with a low possibility of causing damage to human health. The chronic dietary exposure risk acceptable daily intake of omethoate was higher than 100, which should be regarded as an unacceptable risk. An acute exposure risk assessment was carried out immediately. The acute reference dose value was no higher than 100. The acute exposure risk was acceptable. The index of food safety value of omethoate in circulation was higher than 1, there was a certain risk.

Vegetable products sold in Hohhot have pesticide residues and pollution to varying degrees, and prohibited pesticides have still been detected in vegetables. This study can provide references for pesticide residue assessment of other agricultural products, thus providing scientific support for ensuring food safety.

To investigate the mechanisms of mercury accumulation, speciation transformation and metabolic depuration in Magallana gigas, clarify the kinetics of methylmercury formation and elimination.

A two-compartment kinetic model was employed to simulate the accumulation, transformation, and depuration processes of mercury in Magallana gigas. Label-free quantitative proteomics technology combined with MaxQuant software was used to identify and analyze differentially expressed proteins in the digestive gland of oysters from the high-concentration mercury exposure group (Hg-H). Analyses included subcellular localization prediction, domain prediction, gene ontology (GO) Functional enrichment analysis and kyoto encyclopedia of genes and genomes (KEGG) Database Pathway enrichment analysis. The expression dynamics of metallothionein (MT) and heat shock protein 70 (Hsp70) genes in the digestive gland over 0–60 d were detected using quantitative real-time polymerase chain reaction (qPCR).

The results of mercury accumulation and depuration experiments indicated that the content of mercury and methylmercury in the digestive gland of oysters were positively proportional to the stress concentration, and a lag effect occurred in the peak content of methylmercury. qPCR results showed temporally coordinated changes in Hsp70 and MT gene expression: Hsp70 was rapidly up-regulated (7.15-fold) on 5 d of stress and peaked (32.09-fold) on 40 d of depuration; MT expression showed a bimodal pattern (5.81-fold on 10 d of stress and 3.55-fold on 40 d of depuration), consistent with proteomic findings. Proteomic analysis identified 5487 proteins, and differentially expressed proteins were significantly enriched in subcellular locations such as the nucleus, extracellular region, and plasma membrane, and were associated with domains including heat shock proteins (Hsp20/Hsp70), C-type lectins, catalase, and C1q. GO and KEGG analyses indicated that these proteins were primarily involved in biological processes such as stress response, immune response, antioxidant processes, amino acid metabolism and signal transduction (e.g., PI3K-Akt and MAPK pathways). The arachidonic acid metabolism pathway might be closely associated with mercury elimination.

Mercury stress significantly alters the protein expression profile in oyster digestive glands, triggering a coordinated response involving molecular chaperones, immune factors, and metabolic enzymes, which is closely related to the accumulation, transformation, and elimination of mercury/methylmercury. Through integrated analysis of proteomics, qPCR, as well as mercury bioaccumulation and depuration processes, this study systematically elucidated the molecular mechanisms by which oysters cope with mercury stress, providing a theoretical foundation for toxicological studies on shellfish contamination and safety surveillance of aquatic products.

To explore the distribution differences of 15 kinds of inorganic elements in different processing groups of Cinnamomum cassia Presl (with bark, scraped bark and rough bark) and assess the effect of the bark-scraping process on the control of heavy metal risks.

The content of inorganic elements in the 3 groups of samples was determined by inductively coupled plasma-mass spectrometry (ICP-MS). Difference analysis was performed using one-way ANOVA, principal component analysis (PCA), and orthogonal partial least squares-discriminant analysis (OPLS-DA), and risk assessment of heavy metals and harmful elements was conducted.

The content of 10 kinds ofinorganic elements (Cr, Co, Ni, Cu, As, Pb, etc.) in the rough bark group was significantly higher than that in the with-bark group and the rough bark group (P<0.05). Among them, the Pb content far exceeded the standards of the 2020 edition of Chinese pharmacopoeia (with a failure rate of 90.9%). OPLS-DA identified Sr, Pb, Cu and Rb as characteristic elements distinguishing the rough bark group from the other two groups.Health risk assessment showed that the daily intake of elements in the 3 groups was within the safe range, but the risk in the rough bark group was relatively higher.

The ICP-MS method adopt in this study for determining the content of inorganic elements in Cinnamomum cassia Presl simple and reliable. The rough bark has a significant enrichment effect on these 10 kinds ofelements, and removing the rough bark during processing can reduce the risk of heavy metal exposure. This study can provide references for its quality control.

To analyse the etiological characteristics of Yersinia enterocolitis isolated from meat in Liaoning Province.

Pathogenic biological analysis, multilocus sequence typing (MLST) test and drug resistance detection analysis were conducted on Yersinia enterocolitica isolated from meat products.

A total of 40 strains of Yersinia enterocolitica were detected from meat in 2024. Serotypes were O:8, O:3 and O:5, mainly O:8. The biological types were type 1A and type 3. Virulence gene detection could be divided into 4 types, the main type was type I carrying foxA. The 40 Yersinia enterocolitica isolates were divided into 10 groups of pluse field gel eletrophoresis (PFGE) dominant band types A-J. Group A had a higher proportion. MLST was divided into 26 types, among which there were 10 new types. STN16 and STN11 were located in the core and diverged to the periphery. Nalidixic acid resistance rate was the highest in drug sensitivity test, followed by streptomycin, ciprofloxacin and ampicillin resistance.

There are 3 serotypes of Yersinia enterocolitis isolated from meat in Liaoning Province in 2024, and the biotypes are very concentrated. The virulence genes are mainly type I, and the sequence type (ST) genotypes show diversified and divergent distribution and multiple antibiotic resistance mode. The supervision of pig, cow, chicken and other meat foods should be strengthened.

To understand the residue status of prohibited and restricted drugs in Pelodiscus sinensis, and assess the dietary exposure risk of these drugs ingested by Shanghai residents via Pelodiscus sinensis.

Using the sampling and testing data of prohibited and restricted drugs in commercially available Pelodiscus sinensis in Shanghai from 2020 to 2023, the point estimation method and margin of exposure(MOE) method were adopted to conduct exposure assessment on prohibited and restricted drugs in Pelodiscus sinensis.

The overall over-standard rate of prohibited and restricted drugs in 502 soft-shelled turtle samples was 2.79%. Among them: For 462 soft-shelled turtle samples, the detection rate of enrofloxacin (calculated as the sum of enrofloxacin and ciprofloxacin) was 18.18%, the over-standard rate was 0.00%, the average content was 4.65 μg/kg, and the maximum value was 92.80 μg/kg. For 184 soft-shelled turtle samples, the detection rate of sulfonamides (total amount) was 7.07%, the over-standard rate was 1.09%, the average content was 12.28 μg/kg, and the maximum value was 1620.00 μg/kg. For 470 soft-shelled turtle samples, the over-standard rate of furazolidone metabolites was 1.70%, the average content was 0.56 μg/kg, and the maximum value was 95.80 μg/kg. For 168 soft-shelled turtle samples, the over-standard rate of ofloxacin was 1.79%, the average content was 0.94 μg/kg, and the maximum value was 105.00 μg/kg.For 135 soft-shelled turtle samples, the over-standard rate of norfloxacin was 0.74%, the average content was 0.11 μg/kg, and the maximum value was 15.00 μg/kg. Furaltadone metabolites, nitrofurantoin metabolites, nitrofurazone metabolites, chloramphenicol, and malachite green were not detected in Pelodiscus sinensis. The average exposure and P₉₅ exposure of enrofloxacin, sulfonamides (total amount), ofloxacin and norfloxacin ingested by Shanghai residents aged great than or equal to 3 years through Pelodiscus sinensis per day were all lower than the acceptable daily intake(ADI). The average MOE and P₉₅ MOE of furazolidone metabolites ingested by residents aged great than or equal to 3 years through Pelodiscus sinensis per day were both greater than 1×10⁴.

The health risks of prohibited and restricted drugs ingested by Shanghai residents via Pelodiscus sinensis are relatively low. There is an excessive phenomenon of sulfonamides, furazolidone metabolites, ofloxacin and norfloxacin in Pelodiscus sinensis, and targeted supervision still needs to be strengthened.

To study the residue pattern and dissipation dynamics of 15% chlorfenapyr·chlorantraniliprole suspension concentrate on Malus domestica and assess its dietary risk.

The samples were pretreated by QuEChERS method, extracted with acetonitrile, purified by salt-out, and then filtered to a certain volume. The detection was carried out by ultra performance liquid chromatography-tandem mass spectrometry.

At a sampling interval of 21 d, the median residues of chlorfenapyr and chlorantraniliprole in Malus domestica were 0.042 mg/kg and 0.040 mg/kg, respectively, with the highest residue concentrations being 0.37 mg/kg and 0.26 mg/kg. The 7 d after application, the dissipation rates of chlorfenapyr and chlorantraniliprole were 23.5% to 86.7% and 21.8% to 61.7%, respectively; 28 d after application, the dissipation rates of chlorfenapyr and chlorantraniliprole were 49.4% to 88.9% and 45.5% to 83.3%, respectively. The half-lives of chlorantraniliprole and chlorfenapyr were 4.6 d to 31.9 d and 2.8 d to 27.8 d, respectively. For long-term dietary risk, the risk quotients of chlorfenapyr and chlorantraniliprole in Malus domestica were between 0.0016% and 1.0%, far below 100%; for short-term dietary risk, the risk quotient of chlorfenapyr in Malus domestica was between 21.46% and 67.90%, while chlorantraniliprole had no acute reference dose, thus its acute risk quotient could not be calculated. The maximum residue limits of chlorfenapyr and chlorantraniliprole in Malus domestica were both lower than the estimated maximum residue levels.

According to the recommended dosage and the recommended pre-harvest interval, the residues of chlorfenapyr and chlorantraniliprole in Malus domestica are both below the maximum residue limits, and the dietary risks to consumers are acceptable. However, it is necessary to closely monitor the short-term dietary risk of chlorfenapyr to children aged 2 to 13, and be vigilant against the high exposure risk caused by large intake in a short period.

To explore the migration regularity and the reduction and control technology of pesticide residues in citrus during canning.

Weizhang, a Satsuma variety, was used as the research object to do the simulation test of the entire canning process. The high-risk pesticide residues were treated by soaking the whole fruit.The design dose was 1, 10, 100 mg/L. Through the selection of methods and process parameters, sampling analysis and risk assessment were conducted on various processing stages such as cleaning, blanching, peeling, segment membrane removal, rinsing and sterilization in canning.

It was proved that pesticides of citrus mainly remain in the peel. Ozone and ultrasonic treatment were more effective than running water cleaning. The effects of blanching and acid and alkali treatment on pesticide degradation were better with the increase of time and temperature.In the segment membrane removal tests, the residue of carbendazim decreased by 67.12% on average with the acid-treatment, and decreased by 46.98% with the alkali-treated. The best technical system for reducing pesticide residues in canned citrus had been determined: The whole fruit is washed with running water for 10 min and combined with ozone or ultrasonic cleaning, then blanched at 95 ℃ for 2 min. And it was peeled and split within 15 min and soaked for 40 min with 0.15% HCl in 25 ℃, and 0.05% NaOH for 5 min and rinsed with running water for 1 h and sterilized after canning.

The degradation effect of each process on pesticide residues is ascertained. The migration law of pesticide residues is clarified. The key control points of canning are determined and a set of perfect and effective reduction technologies have been formed.

To systematically evaluate the contamination characteristics and health risks of aluminum residues in commercially available fried flour products from partial districts/counties of Beijing in 2025.

Microwave digestion was employed for sample pretreatment, and inductively coupled plasma optical emission spectrometry was applied for the quantitative analysis of aluminum residues in 61 samples of commercial fried flour products. The Kruskal-Wallis H test was used to compare the differences in aluminum content among the samples, while the chi-square test was adopted for the comparison of over-standard rates. The weekly dietary exposure dose of aluminum was calculated via the point estimation method, and the safety limit of dietary aluminum intake for the population was derived accordingly. The pollution index method was utilized to assess the contamination status of aluminum in fried flour products, and the target hazard quotient was used to evaluate the long-term health risks.

The detection results indicated that the overall over-standard rate of aluminum residues was 8.2% (5/61), and all the non-compliant samples were concentrated in District C, with a mean aluminum content of 178.5 mg/kg and a 97.5th percentile value(P_97.5) of 873.8 mg/kg, which was significantly higher than that in the other 3 districts (P<0.05). No statistically significant differences in aluminum content were observed among different circulation channels(supermarkets/farmers’ markets/restaurants), product types (high-moisture/low-moisture products), and packaging types (pre-packaged/bulk products) (P>0.05). In terms of dietary exposure risk, the mean weekly exposure dose of aluminum in District C was 0.266 mg/kg·bw, with a P_97.5 value of 1.304 mg/kg·bw, and the corresponding dietary safety limits were 0.133 (mean value) and 0.652 (P_97.5 value). In contrast, the values in the other three districts were all below 0.01. The Nemerow comprehensive pollution index of aluminum in District C was 7.053 (>1), whereas the indices in the other districts were all below 0.7. Regarding non-carcinogenic risks, the target hazard quotient of the high-exposure population in District C was 0.654 (<1), and the values in the other districts were less than or equal to 0.010, all of which were below the threshold value.

Significant regional differences exist in the aluminum content of fried flour products in Beijing. District C exhibits a severe level of aluminum contamination as indicated by the comprehensive pollution index. However, since the dietary exposure dose does not exceed the provisional tolerable weekly intake, the health risks are within the acceptable range, and the current non-carcinogenic risks are controllable. It is recommended to strengthen the supervision of bulk food products and the circulation links of farmers’ markets and catering services, promote the application of aluminum-free leavening agent technology, and conduct long-term risk assessments of multi-pathway aluminum exposure.

To investigate the interaction mechanism between flavonoids in dietary Dandouchi and intestinal microbiota.

This study employed an in vitro whole-biome gastrointestinal simulation system, with 16S rDNA sequencing for microbiota profiling, and high performance liquid chromatography-tandem triple quadrupole mass spectrometry for flavonoid metabolic transformation analysis. Finally, Spearman correlation analysis was used to analyze the correlation between the two.

Demonstrated that dietary Dandouchi significantly improved intestinal microbiota composition, increasing probiotic Bacteroides from 0.73% to 3.61% and Ruminiclostridium_9 from 0.20% to 0.94%, while reducing pathogenic Escherichia-Shigella from 17.59% to 11.39%.Regarding flavonoid metabolism, intestinal microbiota mediated an reduction in glycoside-type flavonoids (e.g., daidzin, glycitin) and a more pronounced decrease in aglycone-type flavonoids (e.g., butein, daidzein) (P<0.05). Correlation analysis revealed significant negative associations between Bacteroides and daidzin, and positive correlations between Parasutterella and naringenin (P<0.05).

Dietary Dandouchi modulates specific microbiota (e.g., Bacteroides, Parasutterella) to enhance flavonoid biotransformation, thereby improving bioactivity, providing a theoretical foundation for developing dietary Dandouchi-based microecological regulators.

To evaluate the antioxidant activities of peanut peptides and investigate the effects of temperature, pH, metal ions, food ingredients and sterilization methods on their antioxidant stabilities.

Peanut peptides at gradient concentrations were subjected to assays for free radical scavenging activity, reducing power, metal ion chelating capacity and inhibition of lipid peroxidation. The scavenging activity of peanut peptides against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals was assessed under different conditions of temperature, pH, metal ions, food ingredients and sterilization methods.

With increasing concentrations of peanut peptides, 7 kinds of antioxidant activities—namely, DPPH radical scavenging activity, hydroxyl radical scavenging activity, ferric reducing power, molybdenum reducing power, Fe²⁺ chelating ability, Cu²⁺ chelating ability and lipid peroxidation inhibition capacity—were all enhanced. At temperatures below 37  ℃, the peanut peptide fully retained its antioxidant activity, while at 80 ℃, the reduction rate of antioxidant activity was only 4.58%. The peanut peptide maintained complete antioxidant activity under acidic to neutral conditions (pH 2–7), partial activity at pH 8 and 9, and lost its antioxidant activity at pH greater than 10. The peanut peptide also retained intact antioxidant activity in the presence of food ingredients such as glucose, sucrose, lactose, citrate, ascorbic acid, sodium bisulfite and sodium benzoate, as well as metal ions including Cu²⁺, Zn²⁺ and Al³⁺, and under various sterilization conditions such as microwave sterilization method, pasteurization sterilization method, ultraviolet sterilization method, high-pressure steam sterilization method and boiling water treatments sterilization method.

The peanut peptide prepared in this study exhibits favorable antioxidant activities and stabilities. These findings provide a theoretical basis for the isolation, purification and development of high-value-added products from peanut peptide, as well as for its application in food processing.

To investigate the alcohol detoxification and hepatoprotection effects of fermented Pueraria lobata-Hovenia dulcis compound paste (FPHCP) on mice with alcoholic liver injury.

A drunkenness model was established by intragastrically administering 50% vol Hongxing Erguotou to C57BL/6 mice for 30 consecutive days. Meanwhile, the mice were given intragastric administration of the positive drug (silybin) and FPHCP at low, medium and high dose levels (3.08, 6.15, 12.30 g/kg) daily. The effects of FPHCP on the basic physiological activities, drunkenness time and sobering-up time of the mice were observed. The liver, spleen and kidney indices of the mice, as well as the levels of liver injury markers, lipid metabolism indicators, oxidative stress-related factors and inflammatory factors in serum and liver tissue were detected. Additionally, pathological analysis of liver tissue sections was performed to evaluate the alcohol detoxification and hepatoprotection efficacy of FPHCP.

FPHCP intervention effectively delayed the trend of weight loss in C57BL/6 mice, significantly prolonged the alcohol tolerance latency (P<0.01), and simultaneously significantly shortened the recovery time of motor coordination function and the duration of loss of righting reflex (P<0.01). Compared with the model group, the FPHCP groups significantly adjusted the liver and spleen indices back to normal levels (P<0.01), increased the activity of antioxidant enzymes, reduced the level of oxidative stress and lipid metabolism disorder, decreased the inflammatory response of the body, and alleviated liver vacuolar degeneration, inflammatory infiltration and lipid deposition.

As a functional food, FPHCP has good application potential in the field of alcohol detoxification and hepatoprotection.

To analyze the molecular mechanism of active components from Forsythia suspensa leaves in intervening non-alcoholic fatty liver disease (NAFLD) based on network pharmacology and molecular docking technology.

The 3 NAFLD datasets (GSE126848, GSE89632, GSE63067) were selected from the gene expression omnibus (GEO) database. With healthy population as the control group and “NAFLD patients” as the experimental group, the limma R package was used to screen differentially expressed genes (DEGs). The active components of Forsythia suspensa leaves were obtained and their targets were predicted. The intersection with DEGs was taken to obtain potential targets. Gene ontology (GO) and kyoto encyclopedia of genes and genomes (KEGG)enrichment analyses were performed to explore cell functions and signaling pathways. A protein-protein interaction(PPI) network was constructed to screen core targets. Molecular docking was conducted via AutoDock Vina, and the molecular interaction mechanism between core targets and components was analyzed online.

A total of 17 kinds of main active components of Forsythia suspensa leaves, 576 DEGs and 61 intersecting targets were obtained.The core targets included intercellular adhesion molecule 1, insulin-like growth factor 1, nitric oxide synthase 3, matrix metalloproteinase 2, etc. The involved signaling pathways included the advanced glycation end products-receptor for advanced glycation end products (AGE-RAGE) signaling pathway in diabetic complications, phosphatidylinositol 3-kinase-protein kinase B (PI3K-Akt) signaling pathway, retinol metabolism, etc. Molecular docking results showed that key components bound tightly to core targets. Among them, rutin had the lowest binding affinity with nitric oxide synthase 3 (NOS3) (–10.9 kcal/mol), involving hydrogen bonds, hydrophobic bonds, π-π stacking and π-cation interactions.

Forsythia suspensa leaves may interfere with the pathological process of NAFLD in multiple dimensions by inhibiting hepatic lipid accumulation, alleviating oxidative stress, reducing chronic inflammation, improving insulin resistance and delaying hepatic fibrosis through a multi-component, multi-target and multi-signaling pathway mode. Core active components such as rutin play an important role in the treatment of NAFLD.

To elucidate the aroma characteristics and regional differences of sun-dried green tea from different producing areas in Lancang County, Yunnan Province, and to establish an interpretable framework for aroma fingerprinting and geographical origin discrimination.

Volatile profiles of sun-dried green tea samples collected from 10 producing areas in Lancang County were systematically characterized by combining an electronic nose (E-nose) with gas chromatography-mass spectrometry (GC-MS).

Principal component analysis (PCA) of E-nose responses showed that sensors W1W, W2W and W3S contributed predominantly to PC1, whereas sensors such as W1S and W2S contributed more to PC2, indicating that alcohols, aldehydes/ketones, aromatic compounds and methyl-related substances were major drivers shaping the overall aroma profile. The ZB samples deviated markedly from the main cluster, which was likely attributable to the stronger responses of sensors W1W, W2W and W3S. GC-MS profiling revealed that alcohols, aldehydes and ketones dominated the volatile composition, and linalool together with β-ionone were identified as key contributors to aroma differentiation.Hierarchical clustering further indicated that DKH and BPDQ formed independent branches, reflecting their distinctive volatile signatures. Region-discriminating marker sets were identified: ZB samples were enriched in nerol and 2-cyclohexen-1-one, corresponding to an “orange blossom-grassy” note; XB samples uniquely contained cedrol and 1,2,3-trimethoxybenzene, consistent with a “Fresh green notes to soft woody sweetness” tone; MJ samples showed elevated phenylacetaldehyde, potentially contributing to a compound honey-like aroma characterized by“honey-ripe fruit with fresh citrus-woody notes”; DKH samples exhibited high linalool levels, presenting a pronounced “floral-citrus” profile; and BPDQ samples were dominated by 1-octen-3-ol, featuring base notes reminiscent of “mushroom, wet wood and mellow sweet ripe fruit”.

The integrated E-nose and GC-MS strategy enables rapid and effective discrimination of aroma characteristics and producing areas of sun-dried green tea with good interpretability, providing reliable physicochemical evidence for quality evaluation, origin authentication and geographical indication protection of sun-dried green tea from Lancang County.

To establish a quantum dot microsphere based fluorescent immunochromatographic method for the rapid, sensitive and simultaneous detection of clothianidin and thiamethoxam in ginger.

In this study, the labeling pH, antibody labeling concentration and reaction buffer system of the 2 items were optimized.The fluorescence signal intensity of the test line and quality control line on the test strip was measured by the quantum dot microspheres test strip detector. The concentration of clothianidin and thiamethoxam was used as the abscissa, and the ratio of fluorescence signal intensity of the test line and quality control line was used as the ordinate to establish a standard curve.

The quantitative detection ranges were 0.0625–8.0000 μg/L for clothianidin and 0.125–16.000 μg/L for thiamethoxam. The minimum limits of detection for thiamethoxam were 0.032 μg/L and for thiamethoxam were 0.070 μg/L.The recovery rates of standard addition for clothianidin ranged from 84.60% to 124.05%, and for thiamethoxam from 88.27% to 116.40%. The cross-reaction rate with 8 kinds of common drugs is less than 1%.

This method features unified sample pretreatment, simple and rapid operation, high sensitivity and simultaneous quantitative results for 2 analytes, making it suitable for on-site screening of large batches of samples.

To analyse of sugar concentration in sugar-sweetened freshly made beverages consumed by adolescents in Beijing and its associated factors.

Based on the pre-survey results of the consumption of sugar-sweetened freshly made beverages among the adolescent population in Beijing, probability proportionate to size sampling (PPS) was adopted to select sugar-sweetened freshly made beverages from retails outlets in Beijing for the determination of fructose, glucose, sucrose, maltose and lactose. The concentrations of each sugar component across different categories and the proportion of products exceeding 25 g of total sugar per serving at different volumes were compared. Binary logistic regression was used to analyze factors associated with total sugar content exceeding 25 g per serving.

A total of 324 samples was included in the analysis, consisting of 167 milk tea beverages (51.54%), 110 fruit tea beverages (33.95%), and 47 coffee beverages (14.51%). Overall, 194 samples(59.88%) had a volume ≥500 mL, while 130 samples (40.12%) had a volume <500 mL. In terms of sugar concentration, products labeled as “70% sugar” had higher concentrations of all sugar components compared to those labeled as “100% sugar”. When 25 g of total sugar was used as the threshold for high added sugar intake risk, the proportion of products exceeding this limit-both per serving and per 500 mL-was highest in the “70% sugar” group.Binary logistic regression analysis showed that the concentrations of fructose, glucose, sucrose and lactose, as well as the volume per serving, were positively correlated with the total sugar content exceeding 25 g. However, the beverage category and sugar content claim were not statistically significantly associated with total sugar content exceeding 25 g.

Sugar-sweetened freshly made beverages on the market currently contain high levels of sugar, posing a potential risk of excessive added sugar intake for consumers. There is a significant discrepancy between the claimed sugar content and the actual sugar levels in these beverages, highlighting the need for stricter regulation of product labeling.

To establish a method for the rapid determination of 13 kinds of metallic elements in agricultural products by ultrasonic-assisted acid extraction-inductively coupled plasma mass spectrometry.

The ultrasonic extraction method was adopted, with nitric acid solution as the extractant. By systematically optimizing key parameters such as the concentration of the extractant, ultrasonic time and temperature, inductively coupled plasma mass spectrometry was used to detect 13 kinds of metallic elements in edible agricultural products.

Comparative analysis with GB 5009.268—2025 National food safety standard-Determination of multiple elements in foods showed that ultrasonic extraction with 20% nitric acid at 55 ℃ for 20 minutes effectively extracted ten heavy metallic elements, such as sodium, magnesium, potassium, calcium, cadmium, arsenic, lead, copper, manganese and zinc from agricultural products. The extraction efficiency was comparable to that of the GB 5009.268—2025 microwave digestion method (the ratio between the results of ultrasonic acid extraction and those of the GB 5009.268—2025 microwave digestion method was between 0.8 and 1.0). However, the extraction efficiencies for aluminum, chromium and iron were unsatisfactory.

This method is suitable for rapid detection of most heavy metallic elements in agricultural products, offering advantages such as high efficiency, energy savings and low pollution. Nevertheless, and it is not applicable for quantitative analysis of aluminum, chromium or iron.

To establish a method for the simultaneous determination of 9 kinds of sweeteners(neotame, aspartame, alitame, aspartame, sodium cyclamate, acesulfame potassium, saccharin sodium, sucralose and stevioside) in chocolate by high performance liquid chromatography-quadrupole/electrostatic field orbital hydrazine high resolution mass spectrometry.

The chocolate samples were hydrolyzed with 1 mol/L hydrochloric acid at 60 ℃ for 1 h, then passed through an HLB solid-phase extraction column. The eluate was nitrogen-blown, and the residue was dissolved in water and made up to 1.0 mL. After thorough vortex mixing, it was filtered through a 0.45 μm filter membrane. Separation was performed on a Phenomenex C₁₈ (100 mm×4.6 mm, 2.6 μm) chromatographic column using a gradient elution program with acetonitrile-water solution as the mobile phase. Mass spectrometry was conducted in negative ion mode, with a scanning range of 100–1000 m/z. The secondary scan mode was fullMS-ddMS, and quantification was carried out by the external standard method.

Under the established chromatographic conditions, 9 kinds of sweeteners could be well separated. The limits of detection for the 9 kinds of sweeteners were 7.0 μg/kg, and the limits of quantitation were 20.0 μg/kg. The linear relationship was good within the concentration range of 20–200 ng/mL, and the correlation coefficients were all greater than 0.99. Through spiked verification, the average recovery range of the 3 levels was in the range of 75.3%–110.2%, with a relative standard deviations in the range of 3.2%–8.9%.

This method is efficiency and rapid for sample pretreatment. It can be used for high-throughput determination of 9 kinds of sweeteners in chocolate. The established method provides a reliable and accurate technical means for trace detection of sweeteners in food, and is of great significance for regulating the use of food additives in food.

To explore the correlation between the freshness and quality indicators of Oryza sativa subsp.indica Kato, and analyze the impact of different varieties and regions on these indicators.

A total of 165 freshly harvested Oryza sativa subsp. indica Kato samples from Liaoning Province were selected for analysis. The indicators measured included freshness, taste value, chalkiness, brown rice yield and head rice yield. Correlation analysis and comparisons among varieties/regions were conducted using SPSS 22.

Freshness showed a significant negative correlation with both grain moisture content (r=–0.328) and milled rice moisture content (r=–0.373)(P<0.01). Compared different varieties, the salt-rich variety exhibited the highest freshness score (90.0 points), while Zhongkefa No.5 had the optimal taste value (80.0 points). Additionally, Dahuaxiang displayed the greatest chalkiness level (9.9%). The indicators of the same variety vary significantly in different regions (for instance, Zhongkefa No.5’s freshness varied by 8 points between two locations in Panjin).

The research results show that the freshness of Oryza sativa subsp. indica Kato is primarily influenced by moisture content and there is no correlation with the taste value. The significant impact of variety and regional factors on freshness may be caused by the superposition of growth and storage conditions. Storage suitability needs to be comprehensively evaluated in combination with more indicators.

To develop a method for the simultaneous determination of 30 kinds of pesticide and veterinary drug residues across 10 classes-including sulfonamides, tetracyclines, quinolones, macrolides, nitroimidazoles, triphenylmethanes, β-lactams, hormones, organophosphorus compounds and carbamates in aquatic products by automated solid-phase extraction coupled with ultra performance liquid chromatography-tandem mass spectrometry.

Samples were extracted with acetonitrile containing formic acid, purified using HLB solid-phase extraction cartridges, and separated on a Waters ACQUITY UPLC BEH C₁₈ column with a mobile phase consisting of 0.1% formic acid in acetonitrile and 0.1% formic acid in water, and analyzed by a SCIEX\Triple Quad 5500+ tandem mass spectrometer.

The 30 kinds of compounds exhibited good linearity within the concentration range of 5–100 μg/L, with correlation coefficients ranging from 0.9914 to 0.9998. The limits of detection were less than or equal to 0.025 mg/kg, and the limits of quantitation were less than or equal to 0.050 mg/kg. Mean recoveries for spiked samples ranged from 62.8% to 108.1%, with relative standard deviations of 1.0%–14.7% (n=6).

The method demonstrates high precision, good accuracy and a high degree of automation, making it suitable for high-throughput screening of pesticide and veterinary drug residues in aquatic products.

To establish and optimize an analytical method based on inductively coupled plasma-mass spectrometry (ICP-MS) for the determination of Mg, Ca, Fe, Cu, Zn, Se and Pb content in infant formula goat milk powder.

The 3 kinds of sample pretreatment methods—graphite digestion, ultrasonic acid extraction and microwave digestion were systematically compared, with key parameters optimized respectively:The digestion system ratio and time for graphite digestion; the extraction acid concentration for ultrasonic acid extraction; and the digestion program and reagent dosage for microwave digestion. Methodological validation was performed through spiked recovery experiments, repeatability tests and certified reference material analysis to comprehensively evaluate the accuracy, precision and applicability of each method.

No significant differences were observed in the determination results among the 3 kinds of optimized methods (P>0.05). The limits of detection for the elements ranged from 0.0007 to 0.0941 mg/kg, spiked recoveries were between 88.2% and 110.8%, and the relative standard deviations (RSD) were all below 5.64%. The measured values of elements in the certified reference material were all within the certified ranges.

Under the premise of ensuring analytical quality, graphite digestion and ultrasonic acid extraction reduce the operation time by 55% and 70%, respectively, compared to microwave digestion. They also demonstrate advantages such as lower reagent consumption, reduced pollution risk and lower detection costs. These methods are more suitable for high-throughput rapid detection of multiple elements in infant formula goat milk powder, showing good application and promotion value.