To investigate the feasibility of mineral element analysis for tracing the geographical origin of Salmon.

The content of 20 kinds of mineral elements in 40 Salmon samples from the Faroe Islands, Norway, Scotland and Xinjiang were determined by inductively coupled plasma mass spectrometry. The obtained data were processed with SPSS 27.0 software for variance analysis, principal component analysis and Fisher discriminant analysis.

The 11 kinds of mineral elements (Na, Mg, K, Ca, Fe, Cu, V, Cr, Co, As, Hg)showed significant differences among the different origins (P<0.05), while 6 kinds of elements (Zn, Sr, Sn, Sb, Pb,Mn) did not show significant differences (P>0.05). According to principal component analysis, the cumulative variance contribution rate of the 4 principal components was 80.864%, and it was determined that 11 kinds of mineral elements, namely Na, Mg, K, Ca, Fe, Cu, V, Cr, Co, As and Hg, were the characteristic factors of the differences in mineral elements among the Salmon from the 4 production areas. The discriminant model established based on these 11 kinds of mineral elements had an overall correct discrimination rate of 100.0% for the origin of fresh Salmon, and the correct rate of cross-validation results was also 95.0%.

Mineral element analysis is an effective method for tracing the geographical origin of fresh Salmon from the Faroe Islands, Norway, Scotland and Xinjiang,providing technical support for combating the misrepresentation of the geographical origin and label fraud of Salmon.

To develop of a duplex real-time fluorescence polymerase chain reaction (PCR)-based method for the authentication of yak milk and yak-cattle milk.

Using species-specific nuclear chromosome genes of yak and cattle as targets, real-time PCR primers and probes were designed, and the duplex real-time fluorescence PCR system was optimized to achieve simultaneous detection of yak- and cattle-derived components in yak milk and yak-cattle milk.

The optimized duplex real-time fluorescence PCR system produced standard curves for yak milk (Y=–3.4015X+30.842, r²=0.9953) and cattle-yak milk (Y=–3.333X+30.035,r²=0.9984) showing excellent linearity, with amplification efficiencies of 96.78% and 99.54%, respectively. No cross-reactivity was observed with milk components from cattle, sheep, donkey, camel or other species, indicating strong specificity. In adulteration testing, the method successfully detected as low as 10% yak-cattle milk mixed into yak milk. Additionally, testing of 17 real samples confirmed the method’s high accuracy.

A duplex real-time fluorescence PCR method based on species-specific nuclear gene sequences is successfully developed in this study. This method enables accurate detection of yak-derived and yak-cattle-derived components in dairy products, providing a reliable approach for the authenticity identification of yak milk.

To establish a method for identification of gluten allergens in food by DNA barcoding technology.

The 4 kinds of molecular markers (psbA-trnH, trnl, rbcl and ITS2) were used to identify 5 gluten allergen species, including wheat, barley, oat, rye and buckwheat. The 4 kinds of gene sequences of each species were obtained from GenBank, and sequence alignment, genetic distance calculation and phylogenetic tree construction were performed using MEGA 11 software.

Among the 4 kinds of gene sequences, only the minimum interspecific genetic distance of the trnl sequence was greater than the maximum intraspecific genetic distance, showing a significant barcoding gap. The analysis results of the phylogenetic trees constructed by the neighbor joining method showed that the phylogenetic trees constructed based on trnl and rbcl sequences had clear branching structures, and different species could be accurately clustered. Therefore, the trnl sequence was the optimal DNA barcode for identification of the 5 gluten allergen species. Combining the trnl barcoding detection and high-throughput sequencing technology for the detection of 7 actual samples allows for simultaneous detection of multiple allergen components.

The trnl sequence, as a DNA barcode, can accurately identify gluten allergen components in food.

To establish a method for the determination of 7 kinds of active components in the characteristic Dendrobium officinale and Dendrobium devonianum in Yunnan Province by deep eutectic solvents(DESs)-methanol-water extraction and ultra performance liquid chromatography-tandem mass spectrometry, and conduct identification research on the characteristic Dendrobium officinale and Dendrobium devonianum in Yunnan Province.

After ultrasonic extraction of the samples in a DESs-methanol-water solution ice bath, ultra performance liquid chromatography-tandem mass spectrometry was employed for analysis in multiple reaction monitoring mode, with chemometric data analysis conducted.

The correlation coefficients for the 7 kinds of active ingredients within a certain mass concentration range were relatively good. The limits of detection and limits of quantitation ranged from 0.006 mg/kg to 0.030 mg/kg and 0.020 mg/kg to 0.100 mg/kg, respectively. The relative standard deviations ranged for precision, repeatability and stability were 0.95% to 5.45%. Compared to Dendrobium officinale, Dendrobium devonianum exhibited higher levels of ginsenoside, isoquercitrin, apigenin and protocatechuic acid, while showing lower levels of ginsenoside; the content of naringin and vanillic acid remained relatively consistent between the 2 kinds of species.

The sensitivity and stability of the method are relatively good. Dendrobium officinale and Dendrobium devonianum can be effectively discriminated by orthogonal partial least squares discriminant analysis. The research results can provide a reference for the quality evaluation of the characteristic dendrobium in Yunnan Province.

To establish a rapid method for identifying the authenticity of medicinal and edible plant Mentha authenticity by real-time fluorescence quantitative polymerase chain reaction.

Based on TaqMan probe technology (TaqMan), upstream and downstream primers, and a TaqMan probe were designed targeting the conserved region within the intron of the chloroplast DNA-encoded ribosomal protein L16 (rpl16) gene to specifically recognize 3 independent regions on the target sequence. A TaqMan reaction system was established to achieve rapid and accurate identification of Mentha and its homologous species.

The method demonstrated good specificity showing amplification exclusively in Mentha samples, and no amplification was observed in common adulterants. In terms of sensitivity, the cycle threshold (Ct) values exhibited a linear relationship with the logarithm of template concentration over a broad range (0.01–10000.00 fg/μL) (r²=0.9999). The absolute limit of detection for Mentha plasmid DNA was 0.01 fg/μL, and the limit of detection for Mentha in real samples reached 0.1% (quality score). Stability testing results showed that all negative controls remained stable without non-specific amplification.

This method exhibits high specificity, sensitivity and stability, enabling effective differentiation between Mentha and its adulterants.

To analyze the characteristic components and antibacterial effects of Eucalyptus honey.

This study employed high performance liquid chromatography-tandem mass spectrometry for both qualitative and quantitative analysis of the characteristic components in Eucalyptus honey. Additionally, the antibacterial activity of Eucalyptus honey against Escherichia coli and Staphylococcus aureus were explored.

The 7 compounds were identified in Eucalyptus honey, including dehydrovomifoliol, 3-oxo-α-lonol, 3’-methoxyquercetin,3’,4’,5’,5,7-pentahydroxyflavone, 3’,5’,2,5,7-pentahydroxyflavone, luteolin and N1-p-coumaroylglucoside-N10-p-methoxycinnamoyl spermidine, among them, N1-p-coumaroylglucoside-N10-p-methoxycinnamoyl spermidine was reported for the first time in honey. The quantitative analysis results indicated that dehydrovomifoliol and 3-oxo-α-lonol were the main components. Through the antibacterial experiment and minimum inhibitory concentration determination,Eucalyptus honey exhibited antibacterial activity against Staphylococcus aureus at a concentration of 5.0 mg/mL and inhibitory effects against Escherichia coli at a concentration of 7.5 mg/mL.

This study conductes a systematic qualitative and quantitative analysis of the phytochemical compounds in Eucalyptus honey and demonstrates its favorable antimicrobial efficacy. Eucalyptus honey exhibites notable inhibitory activity against Staphylococcus aureus and Escherichia coli. The research provides a theoretical foundation for the authenticity assessment, quality control and functional product development of Eucalyptus honey.

To construct stable food-grade Pickering high internal phase emulsion using foxtail millet prolamin.

Foxtail millet prolamin was modified with xanthan gum to prepare composite particles. The contact angle, Zeta potential and Fourier transform infrared spectroscopy (FTIR) of the composite particles were analyzed. Pickering high internal phase emulsion with an internal phase ratio of 75% was constructed using the composite particles, and its structural, rheological and stability properties were evaluated.

Successful construction of foxtail millet prolamin-xanthan gum composite particles, when the concentration of xanthan gum was 4‰, as the protein concentration increased, the contact angle increased (from 45.17° to 61.06°), indicating reduced hydrophilicity, while the Zeta potential decreased from –45.97 mV to –49.27 mV. Conversely, when the mass concentration of foxtail millet prolamin was 10 mg/mL, an increase in polysaccharide concentration decreased the contact angle from 79.48° to 61.06°, indicating enhanced hydrophilicity, while the Zeta potential decreased from–42.00 mV to –49.27 mV. Rheological results demonstrated that increasing protein and polysaccharide concentrations enhanced the emulsion’s resistance to deformation and overall stability. When the foxtail millet prolamin mass concentration was 10 mg/mL and the xanthan gum concentration was 4‰ (m:V), the composite particles exhibited the highest absolute Zeta potential value, along with superior emulsification stability and activity, resulting in an emulsion with optimal deformation resistance.

Foxtail millet prolamin-xanthan gum composite particles can form a stable Pickering high internal phase emulsion.

To investigate the transformation rule of flavonoids in Abelmoschus esculentus (L.)Moench seeds induced by roasting and its impact on antioxidant activity, elucidate the underlying material basis and mechanism of action.

The antioxidant activity of Abelmoschus esculentus (L.) Moench seeds before and after roasting was evaluated using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, expressed as the half-maximal inhibitory concentration (IC₅₀). The total flavonoid content was determined by ultraviolet-visible spectrophotometry. The content changes of 3 kinds of key flavonoid compounds—quercetin-3-O-gentiobioside,isoquercitrin and quercetin—were quantitatively analyzed using ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).

Compared with unroasted samples, roasted Abelmoschus esculentus(L.) Moench seeds exhibited significant component transformation and enhanced activity: The DPPH radical scavenging capacity was substantially increased, with the IC₅₀ value significantly decreased, indicating approximately 9-fold higher activity than the raw product (P<0.01). The total flavonoid average content was significantly increased by 346.3% (P<0.01). Component analysis revealed that the content of quercetin-3-O-gentiobioside and isoquercitrin decreased by 39.1% (P<0.01) and 48.9% (P<0.01), respectively, while the quercetin content significantly increased by 60.0% (P<0.01).

Roasting can induce the cleavage of glycosidic bonds in quercetin glycosides (quercetin-3-O-gentiobioside and isoquercitrin) in Abelmoschus esculentus(L.) Moench seeds, directing their conversion into the aglycone form—quercetin. This structural transformation leads to the exposure of free hydroxyl groups with stronger free radical scavenging capacity, which is the primary material basis and key mechanism for the significant enhancement of the antioxidant activity in Abelmoschus esculentus (L.)Moench seeds. This discovery provides a theoretical foundation for the deep processing and development of functional products from Abelmoschus esculentus (L.) Moench seeds.

To investigate the absorption effects of chondroitin sulfate (CS) with different molecular weights in the body and its effects on the health of knee joint cartilage.

The 50 healthy, clean-grade New Zealand male rabbits were randomly divided into 5 groups after 3 days of adaptive feeding, namely the control group(CON), the normal-dose macromolecule group (BH), the half-dose macromolecule group (BL), the normal-dose small molecule group (SH) and the half-dose small molecule group (SL). The CON group was gavaged with normal saline and the normal dose group and the halved dose group were given gavage at doses of 0.170 g/kg and 0.085 g/kg for 7 d, respectively.

Compared with the CON group, the SH group exhibited extremely significant increases in serum and articular cartilage tissue levels of CS (P<0.01) and significant increases in collagen type-II (COL-Ⅱ)content (P<0.05), and interleukin-17 (IL-17) levels in serum was extremely significantly decreased (P<0.01) and matrix metalloproteinase-3 (MMP-3) levels in articular cartilage tissue were extremely significantly reduced(P<0.01). Hematoxylin-eosin (HE) staining results showed that the chondrocytes in each CS group were evenly distributed, and there were no blood vessels or nerves in the cartilage, and no pathological changes were observed.The results of quantitative real time polymerase chain reaction (qPCR) revealed showed that the messenger RNA(mRNA) expression levels of matrix metalloproteinase-1 (MMP-1) and IL-17 in the SH group were significantly decreased (P<0.05) and MMP-3 were extremely significant decreased (P<0.01) , the mRNA expression levels of collagen alpha 1 (II) chain (COL2A1) and fibroblast growth factor-2 (FGF-2) were both significantly increased(P<0.01) and collagen type IX alpha 1 chain (COL9A1) was significantly increased (P<0.05).

CS can promote the content of COL-II and the mRNA expression of related genes through trophic deep chondrocytes, inhibit the expression of matrix metalloproteinases (MMPs), and reduce the content of inflammatory factors, thereby protecting the cartilage of the rabbit knee joint. Among them, the SH group has the best effect.

To construct a sodium alginate-based gel bead encapsulation system and to conduct its structural characterization.

Calcium ion cross-linking was used to prepare sodium alginate gel beads,turmeric polysaccharide-sodium alginate gel beads, and nanoparticle-sodium alginate gel beads. Their structure,mechanical properties, rheological characteristics and in vitro digestion release behavior were systematically characterized.

The sizes of the sodium alginate, turmeric polysaccharide-sodium alginate and nanoparticle-sodium alginate gel beads were 1.19, 1.24 and 1.28 mm, respectively. Scanning electron microscopy,Fourier transform infrared spectroscopy, thermogravimetric analysis and X-ray diffraction indicated stronger internal interactions and higher stability in the nanoparticle gel beads. The hardness, elasticity and chewiness of the nanoparticle gel beads were significantly higher than those of the sodium alginate gel beads (P<0.05). Compared to the sodium alginate gel beads, the gumminess, cohesiveness and resilience of the nanoparticle gel beads increased by 6.23%, 6.28% and 4.22%, respectively. Within an angular frequency range of 0.1–100.0 rad/s, the storage modulus(G': 14521→43390 Pa) and loss modulus (G'': 6528.6→8264.1 Pa) of the nanoparticle gel beads were both lower than those of the sodium alginate gel beads. For 3 kinds of gel beads, G' consistently exceeded G'' (tanδ<1),indicating predominantly elastic properties. The nanoparticle gel beads exhibited the lowest tanδ, demonstrating optimal viscoelastic structural stability. In vitro simulated digestion experiments showed that the release amount of curcumin from the nanoparticle gel beads increased from 0.32 μg in the gastric phase to 5.37 μg in the intestinal phase.

This study successfully constructs a structurally stable and high performance the nanoparticle-sodium alginate gel beads that effectively enable the targeted intestinal delivery of curcumin, thus providing a theoretical basis and technical support for developing functional food gel beads based on turmeric polysaccharide and curcumin.

To investigate the effects of different braising times on the quality of beef.

In this study, beef was marinated for 30, 40, 50 and 60 minutes. The beef obtained at each braising time was analyzed for color difference (L^*, a^*, b^*), cooking loss, texture, sensory evaluation and volatile flavor compounds.

The L^*, a^*, b^*all increased first and then decreased with the increase of braising time. The texture characteristics of elasticity,hardness and chewiness also showed an initial increase followed by a decrease as the braising time increased. The cooking loss rate of braised beef decreased first and then increased with the extension of time. With the increase of time, the sensory evaluation scores for the color and aroma of braised beef increased sharply at first and then leveled off. The sensory evaluation scores for the taste and texture of braised beef increased sharply at first and then slightly decreased. Overall, the sensory evaluation results were the best for beef marinated for 50 minutes. The detection of volatile flavor compounds revealed that alcohols, aldehydes and ethers were present in high amounts in beef marinated for all 4 kinds of times. Among them, ethers had the highest proportion and were the main flavor compounds of braised beef.

With the increase of braising time, the color difference, texture, cooking loss rate, sensory evaluation and volatile flavor substance indicators of braised beef all show different changing patterns. This provides a preliminary foundation for establishing a quality identification model of beef obtained under different braising times, offers a complete and scientific analysis method and theoretical basis for the selection of processing techniques and condition optimization of braised beef, and also helps the catering industry and consumers to produce more delicious and healthy braised beef products.

To optimize the extraction process of Polygonatum kingianum, and determine the optimal process parameters under the premise of ensuring high antioxidant activity.

This study utilized the entropy weight method to ascertain the weight coefficients of various metrics, including extract yield, total polysaccharide content and antioxidant activity, facilitating the calculation of a comprehensive score. The effects of ethanol volume fraction, solid-liquid ratio, extraction duration and extraction temperature on the extraction process were examined through single-factor experiments. Based on the above, the extraction process of Polygonatum kingianum was optimized using response surface methodology, with the comprehensive score serving as the response value.

The optimal extraction conditions were an ethanol volume fraction of 60%, an extraction temperature of 90 ℃, an extraction duration of 2 h and a solid-liquid ratio of 1:40 (g:mL). By using the determined optimal process parameters, the 3 parallel batches of samples yielded comprehensive scores of 98.92, 99.09 and 98.81, with a relative standard deviation of 0.14%.

This research optimize an extraction process of Polygonatum kingianum,confirming its feasibility and providing a basis for the development and utilization of Polygonatum kingianum.

To explore the consumer preferences for different types of pure milk products and their relationship with emotional responses they trigger.

The 9-point hedonic scale and the previously established pure dairy product emotion scale (PDPES) were used in this study. Cluster analysis, correlation analysis,multiple factor analysis and partial least squares analysis were also used to study preferences and emotional responses to 6 kinds of pure milk products.

Consumer preferences for different types of pure milk products differed significantly, with lactose-hydrolyzed milk and organic milk being more favored by consumers (P<0.05). Gender and age had no significant influence on pure milk consumer preferences (P>0.05). The 6 kinds of pure milk products showed significant differences in most emotional responses across the 3 dimensions: Property cognition, acceptance appraisal and neutral property cognition (P<0.05). Lactose-hydrolyzed milk, organic milk and pasteurized milk elicited stronger emotional responses. Partial least squares analysis showed that consumer preference for pure milk product was most strongly associated with the factor of acceptance appraisal, and the key emotional characteristics affecting differences in consumer preference were property cognition and acceptance appraisal.

This study identifies differences in preferences for different types of pure milk and their associated typical emotional characteristic indicators, providing a theoretical basis and data support for future product sensory claims, formula upgrades and consumer insights.

To develop new products of wheat germ goat milk cheese (WGC) and explore its quality changes during maturation process.

The physicochemical properties, flavor characteristics, proteolysis and microstructure of WGC during ripening were analyzed using the Kjeldahl method, headspace solid-phase microextraction and scanning electron microscopy. In addition, an electronic tongue was employed to evaluate the taste profile of the product.

There was no significant difference in the moisture content of WGC during the ripening process (P>0.05). The fat content increased from 26.12 g/100 g to 27.88 g/100 g, and the protein content increased from 20.64 g/100 g to 22.96 g/100 g. The pH decreased significantly from 4.35 to 4.17 (P<0.05). Ketones(percentage higher than 48%) were the main volatile flavor substances during ripening of WGC, imparting lactic,creamy flavor, while butyric acid was not detected at 56 d of ripening, and hexanoic acid and octanoic acid were only 33.91 μg/kg and 25.60 μg/kg. The pH 4.6 value soluble nitrogen, 12% (m:V) trichloroacetic acid soluble nitrogen and 5% (m:V) phosphotungstic acid soluble nitrogen content of WGC increased significantly from 12.06%, 6.00% and 2.20% at 0 d to 21.11%, 14.23% and 4.57% at 56 d respectively (P<0.05). The sourness of WGC was at a relatively moderate level, while its bitterness, astringency, bitter aftertaste and saltiness were all lower than those of the 2 commercial ewe milk cheeses, resulting in an overall taste that was milder and more harmonious.

Compared with goat cheese, WGC exhibits reduced water loss, fewer undesirable flavors and increased protein hydrolysis during ripening, indicating that wheat germ can be used in goat cheese to improve its quality during ripening.

To explore the effects of high voltage electrostatic field treatment on the storage quality and postharvest physiology of Pyrus ‘Yu Lu Xiang’.

Using Pyrus ‘Yu Lu Xiang’s as material, experiments were conducted under conditions of 24 °C and 85%–90% relative humidity. The 3 electric field intensities (50, 100 and 150 kV/m) were applied, with treatment durations of 1, 2 and 3 h, respectively, followed by storage for 45 d. A control group received no treatment. Indicators including fruit firmness, soluble solid content, color difference,respiration rate and ethylene release were measured on 9, 18, 27, 36 and 45 d of storage.

The 100 kV/m treatment was most effective in maintaining fruit firmness and soluble solid content. The 50 kV/m treatment was most effective in suppressing the respiration rate and ethylene release. The treatment at 100 kV/m for 1 h effectively delayed the quality deterioration of Pyrus ‘Yu Lu Xiang’s and extended their storage period.

In summary, high voltage electrostatic field treatment can effectively maintain the storage quality of Pyrus ‘Yu Lu Xiang’. This study provides a practical and feasible protocol for the preservation and storage of Pyrus‘Yu Lu Xiang’.

To systematically investigate the differences in quality characteristics of main-planted Capsicum annuum L in Xinjiang.

The 41 representative Capsicum annuum L varieties (including major cultivated types such as Erjingtiao, Baoyin 829 and screw chili) from key production areas including Changji,Kashgar and Bayingolin in Xinjiang were selected as experimental materials. High performance liquid chromatography was employed to detect and analyze vitamin C, total sugars and capsaicinoids (capsaicin,dihydrocapsaicin, etc.) in the Capsicum annuum L samples.

Vitamin C content in Xinjiang Capsicum annuum L ranged from 5.89 to 33.90 mg/100 g, with the Erjingtiao variety from the Kashgar region exhibiting the highest content at 33.90 mg/100 g. Total sugar content ranged from 4.80 to 29.20 g/100 g, with the highest value of 29.20 g/100 g found in the screw chili variety from the Jimsar region. Capsaicinoid content ranged from 0.49 to 6.22 g/kg.The Baoyin 829 variety from the Kashgar region not only reached 6.22 g/kg in capsaicinoids but also yielded the highest converted pungency value, making it the most pungent type among the 41 varieties.

The Erjingtiao from Kashgar prefecture has the highest vitamin C content, the Baoyin 829 from Kashgar prefecture has the highest pungency, and the screw chili from Jimsar prefecture has the highest total sugar content. This experimental research provides valuable theoretical support for quality grading and deep processing applications of Xinjiang Capsicum annuum L varieties.

To investigate the differences in volatile components between Chinese and European Japonica rices.

Headspace arrow-type solid-phase microextraction (HS-SPME Arrow) combined with gas chromatography-mass spectrometry (GC-MS) was used for determination, and principal component analysis (PCA),hierarchical cluster analysis (HCA), orthogonal partial least squares analysis (OPLS-DA) and odor activity value(OAV) were applied to analyze the volatile components of Chinese and European Japonica rice.

The 130 kinds of and 129 kinds of volatile components were identified based on HS-SPME Arrow combined with GC-MS for Chinese and European Japonica rices, respectively. Differences between the volatile components of Chinese and European Japonica rices were revealed by PCA and HCA; variable importance in projection (VIP) values in OPLS-DA were applied to determine the differential volatile components between Chinese and European Japonica rices, and 4 kinds of key differential volatile components were further screened by the OAV, which were 2-n-pentylfuran (26.98 in China, 6.48 in Europe), n-hexanol (4.51 in China, 0.07 in Europe), trans-2-octenal (15.61 in China, 4.82 in Europe) and trans-2,4-decadienal (369.42 in China, 84.94 in Europe).

The study reveal significant differences in volatile components between Chinese and European Japonica rices, providing a reference basis for the construction of branding and value-added enhancement of speciality rice.

To demonstrate the feasibility of using methyl β-orcinol carboxylate as a marker for identification of “tech cong” tea，and establish its detection method.

A detection method for methyl β-orcinol carboxylate in tea was established by using QuEChERS technology for sample preparation and gas chromatography-mass spectrometry for determination. The content of methyl β-orcinol carboxylate in teas and Yunnan Ramalina fastigiata was analyzed. Common teas were scented with Ramalina fastigiate by simulating the counterfeiting technique of “tech cong” tea. Subsequently，the content analysis of methyl β-orcinol carboxylate and sensory evaluation were carried out on the scented teas.

Methyl β-orcinol carboxylate was identified as a characteristic component of lichen-based fragrances like oakmoss extracts and treemoss extracts，not a natural constituent of genuine old-bush tea leaves. It could be transferred from Yunnan Ramalina fastigiata to ordinary tea leaves through scenting，imparting an “old-bush” flavor. A total of 31 samples labeled “old-bush Shuixian” purchased online were tested，and the detection rate of methyl β-orcinol carboxylate was 58.1%.

Methyl β-orcinol carboxylate can serve as a marker for identifying “tech cong” tea. The gas chromatography-mass spectrometry method combined with QuEChERS sample preparation can detect the content of methyl β-orcinol carboxylate. This method can be applied to the authenticity identification of “old-bush Shuixian” tea，which is of great significance for strengthening the supervision of the tea market and cracking down on the illegal counterfeiting of high-grade tea.

To establish a method for determining the residual levels of 19 kinds of chlorophenol in wood products for food contact by gas chromatography-mass spectrometry (GC-MS).

The sample was extracted using methanol as the extraction solvent, and chlorophenols in wood products for food contact were extracted by ultrasound. After evaporation and concentration, they were dissolved in potassium hydroxide and derivatized with acetic anhydride. The derivatization was promoted by automatic vortexing, extracted with n-hexane,and detected by GC-MS. DB-5MS capillary chromatography column was selected for analysis, and the temperature was programmed to increase. Quantification was performed by internal standard method.

There was a good linear relationship between 19 kinds of chlorophenols in the mass concentration range of 1–50 μg/L, with a correlation coefficient (r²) greater than 0.999. When the addition concentrations were 2, 5 and 20 μg/kg, the recovery rates of 19 kinds of chlorophenols in food contact wood products were between 85.60%–109.32%. The limits of detection were 1.75–1.98 μg/kg, the limits of quantitation were 4.71–4.98 μg/kg, and the relative standard deviations range were less than 5.0% (n=6).

The sensitivity, precision and limit of quantitation of this method meet the requirements of actual sample detection and can meet the daily determination of chlorophenol residue levels in wood products for food contact.

To investigate the effects of the combination of sodium alginate and chitosan on glucose and lipid metabolism disorders in mice subjected to a high-fat diet.

The 6-week-old SPF-grade mice were divided into 5 groups. All mice, except for those in the control group, were fed a high-fat diet and administered sodium alginate and chitosan via gavage. Throughout the feeding period, body weight, fasting blood glucose levels,results from glucose tolerance tests and insulin tolerance tests were recorded. Mice were euthanised after 16 weeks and blood and tissue samples were collected, followed by sequential testing of relevant indicators.

Compared to the high-fat model group, the weight gain rates in the chitosan group, sodium alginate group and combined treatment group were significantly reduced (P<0.05). Additionally, blood glucose levels showed a significant decrease, while serum levels of triacylglycerol, total cholesterol and low-density lipoprotein cholesterol were also significantly lower. Conversely, the level of high-density lipoprotein cholesterol increased; however, this change was not statistically significant (P>0.05). Furthermore, the content of malondialdehyde in the liver decreased significantly, whereas superoxide dismutase levels exhibited a significant increase. The content of catalase and total antioxidant capacity also increased to varying extents; nonetheless, these differences did not reach statistical significance (P>0.05). Both sodium alginate and chitosan demonstrated a notable ability to inhibit hepatic fat accumulation, with sodium alginate exhibiting superior efficacy compared to chitosan.

The impact of sodium alginate on the regulation of glycolipid metabolism disorders in mice subjected to a high-fat diet is more pronounced than that of chitosan. Furthermore, the combined effect of both agents surpasses their individual effects.

To conduct an in-depth analysis of the metal element content characteristics of cured meat in Northeastern Chongqing and to explore the influence of regional differences and production methods on the distribution of metal elements in cured meat.

A total of 40 samples of homemade and factory-produced cured meat from a total of 4 districts and counties in Northeastern Chongqing were collected respectively. The pressure tank digestion combined with inductively coupled plasma mass spectrometry (ICP-MS) technology was adopted. Quantitative analysis was conducted on 9 kinds of common metal elements in cured meat and statistical analysis was used to compare the differences in different regions and production methods as well as the correlations among the elements.

The detection rates of 3 kinds of heavy metal elements, cadmium (Cd), chromium (Cr)and total arsenic (As), in the cured meat samples were relatively high, but the overall content levels were relatively low. The contents of Cd, As and lead (Pb) were all lower than the limits specified in GB 2762—2022 National food safety standard-Limits for contaminants in foods. Only the Cr content of 1 sample was 1.2050 mg/kg, which exceeded thel limit for meat products (1.0 mg/kg) by 0.205 mg/kg. The content of zinc (Zn), iron (Fe) and aluminum (Al) were relatively high, while those of manganese (Mn) and copper (Cu) were low. The content of various metal elements in cured meat samples from Northeastern Chongqing exhibited regional differences to varying degrees. Heavy metal content varied slightly among different districts and counties, whereas other metal elements showed certain regional differences. Production method mainly affected the content of Al and Cu. In addition, Zn was extremely significantly positively correlated with Cu and Fe (P<0.01), Cu was also significantly positively correlated with Fe (P<0.05), and Cd was significantly positively correlated with Pb (P<0.05).

The overall content level of heavy metal elements in the cured meat of Northeastern Chongqing is relatively low, meeting the GB 2762—2022. The region and production mode have certain influences on the content of Al and Cu. The research results reveal the distribution characteristics of metal elements in the cured meat of Northeastern Chongqing, providing a scientific basis and reference for the quality and safety supervision, production and consumption of cured meat products in the region.

To establish a duplex real-time fluorescent polymerase chain reaction (RT-PCR) method for detecting Streptococcus salivarius subspecies and Lactobacillus delbrueckii subspecies bulgaricus in non-viable fermented milk.

The optimal reaction system of duplex RT-PCR was optimized by adjusting the ratio of 2 target primers/probes, primer/probe concentrations, Mg²⁺ concentration and annealing temperature. The specificity and reproducibility of the method were validated. Finally, the target bacteria were detected in the actual samples purchased from the market.

Optimal amplification was achieved in a 20 µL reaction system containing primer-probes for both targets at a 1:1 ratio, 0.3 µL each of forward and reverse primers (10 µmol/L), 0.15 µL each of probes (10 µmol/L), 3 mmol/L Mg²⁺ and an annealing temperature of 60 ℃. Both Streptococcus salivarius subspecies and Lactobacillus delbrueckii subspecies bulgaricus were detected in all 24 batches of commercial samples.

The established method enables rapid and accurate detection of Streptococcus salivarius subspecies and Lactobacillus delbrueckii subspecies bulgaricus in non-viable fermented milk, providing effective technical support for food authenticity supervision.

To establish a rapid determination method for 11 kinds of yellow industrial dyes including auramine O and so on in Durio zibetuinus Murr by high performance liquid chromatography-tandem mass spectrometry.

Durio zibetuinus Murr pulp samples were extracted by ultrasound with 80% acetonitrile aqueous solution, Durio zibetuinus Murr peel samples were extracted by ultrasound with acetonitrile, purified with 60 mg ethylenediamine-N-propyl silanized silica gel. The analytes were separated by Agilent Poroshell 120 EC-C₁₈(3.0 mm×100 mm, 2.7 μm) chromatographic column with methanol-0.1% formic as mobile phase by gradient elution.The determination was carrried out by high performance liquid chromatography-tandem mass spectrometry in electrospray positive ion scanning and multi-reaction monitoring mode, and quantified by external standard matrix standard curve method.

The linear correlation coefficients (r) of 11 kinds of industrial dyes were 0.99346–0.99996 within the range of 0.2–10.0 ng/mL, indicating a good linear relationship. The limits of detection were 1.0 μg/kg, and the limits of quantitation were 2.0 μg/kg. The recoveries of 11 kinds of industrial dyes ranged from 74.6% to 99.3% and the relative standard deviations were 1.1% to 14.3% at 6 kinds of parallel spiked tests with limits of quantitation of 1, 3 and 10 times for Durio zibetuinus Murr substrate.

This method is easy to operate, accurate in results, and suitable for rapid screening and quantitative analysis of 11 kinds of yellow industrial dyes in Durio zibetuinus Murr, providing technical support for food safety supervision.

To establish a method for determination the content of functional components of various medicinal and edible homology (glycyrrhizic acid, kaempferol-3-O-rutinoside, isoflavan glucoside,luteolin-7-glucoside, puerarin, chlorogenic acid, salidroside and glycyrrhizin) in botanical beverages by ultra-high pressure liquid chromatography.

The appropriate amount of botanical beverage sample was weighed, the sample was vortex-dispersed with a methanol-water solution and then performed ultrasound-assisted extraction to fully release the target dispersed components. After centrifugation, the supernatant was collected. An EC-C₁₈ chromatographic column was used for the separation of various components in the extract, and quantitative analysis was performed using the external standard method., the content of 8 kinds of efficacy components in the botanical beverage was simultaneously detected.

The 8 kinds of active components exhibited good linearity within the mass concentration range of 0.50–25.00 mg/L, with correlation coefficients (r)>0.998. The limits of detection and limits of quantitation for the 8 kinds of functional components ranged from 0.05 to 0.50 mg/kg and 0.16 to 1.50 mg/kg,respectively. The recovery rates were between 83.2% and 96.1% and the relative standard deviations of the test results were 3.2%–6.2% (n=3).

The established method demonstrates excellent precision and recovery rates,along with satisfactory sensitivity, making it suitable for determining the content of these 8 kinds of pharmacologically active components in botanical beverages.

To establish a method for the determination of sec-butylamine residues in fruits and vegetables by gas chromatographic.

The sample was shaken in acidic solution, capped and heated at 60 ℃for 40 min. The sec-butylamine in the sample would diffuse into the gas phase in the closed container’s acidic solution. The content of sec-butylamine in the upper gas phase was determined by gas chromatography, and quantified by external standard method.

Sec-butylamine showed good linearity in the range of 0.1–2.0 mg/L, and the correlation coefficient (r²) was over 0.99. The limit of detection and limit of quantitation were 0.05 mg/kg and 0.1 mg/kg, respectively. Recoveries ranged from 84.1% to 91.8% with relative standard deviations less than 15%.

This method is simple to operate, has a fast analysis speed, high sensitivity, good repeatability and accurate results. It can be used for the determination of isobutylamine residues in fruits and vegetables.

To explore differentiated quality control strategies that are characteristic of Hunan’s region.

Through a combination of online questionnaires and offline field research and sampling inspections, a systematic investigation and analysis were conducted on the raw material sources, process parameters,production processes, and other aspects of 138 sweet wine production entities in Hunan Province; 26 batches of raw-juice sweet wine samples from different production areas in Hunan were randomly selected and tested for their alcohol content, solid content and total acid value.

There are differences between sweet wine producers and small workshops in terms of raw material selection, process standards, and quality and safety control. Product testing revealed that the alcohol content of sweet wine mainly ranged from 0.5%vol to 5.0%vol, the solid content was all greater than 30.0 g/100 g, and the total acid value was within 1.5 g/kg. Some enterprises, due to insufficient technological accumulation or the need for cost control, lacked systematic management of the sources of raw and auxiliary materials, resulting in quality fluctuations. However, some small workshops, due to the lack of standardized equipment and relying solely on experience, were prone to microbial contamination or loss of control over fermentation.

This study reveals the differentiated characteristics and risk hazards of the regionalized production pattern of Hunan’s sweet wine industry. Based on the regional characteristics of Hunan and the concept of standardized production, proposes systematic prevention and control strategies from 3 aspects: Raw material selection, standardization of processing techniques and improvement of policy support systems, aiming to provide reference basis for the development and innovation of Hunan sweet wine products.

To establish an efficient and accurate analytical method to track the transfer and distribution patterns of pesticide residues from brewing raw materials to the final Baijiu products, and to assess their potential risks.

Raw materials (rice and glutinous rice) from different sources and their corresponding Baijiu products were collected. Samples were extracted and purified with acetonitrile, then analyzed using ultra performance liquid chromatography-Orbitrap-high resolution mass spectrometry. Compounds were identified through a pseudo-targeted screening approach with database matching and quantified using reference standards.

The established quantitative analytical methods for 5 kinds of pesticide residues, including triazophos,alloxydim, isoprothiolane, bufencarb and pebulate, exhibited good linearity in the range of 1.0–50.0 ng/mL(correlation coefficient, r>0.998). The method limits of detection and limits of quantitation were 0.12–0.32 ng/mL and 0.48–1.05 ng/mL, respectively. The spiked recoveries ranged from 88.60% to 95.60% with relative standard deviations below 3%. Analysis of distribution characteristics revealed that pesticide residues were primarily concentrated in raw materials from scattered household farming. Triazophos, alloxydim and isoprothiolane were commonly detected in both rice and glutinous rice samples, whereas butacarb (detected in both rice and glutinous rice) and pebulate (detected only in glutinous rice) were specifically found in samples collected after October 30,indicating significant spatio-temporal distribution differences. No high-risk pesticide residues were detected in raw materials from base cultivation or in any Baijiu products. The risk assessment indicated that the levels of all detected pesticide residues were below the GB 2763—2021 National food safety standards-Maximum residue limits of pesticides in food, suggesting that the overall risk is controllable.

This study successfully reveals the key distribution nodes and characteristics of pesticide residues throughout the Baijiu production chain, identifying that the risk primarily originates from raw materials of specific sources and procurement batches. It provides crucial data support and a scientific basis for implementing targeted source control and whole-process risk early warning in the Baijiu industry.

To evaluate the contamination levels of Bacillus cereus and Burkholderia gladioli pathovar cocovenenans (BGC), along with the moisture content and dehydroacetic acid levels in wet rice and flour products in Yunnan Province.

From July to December 2024, a total of 108 samples of bulk wet rice products (including 48 portions of vermicelli, 47 portions of rice noodles, etc.) were collected from prefectures in Yunnan Province, covering markets (50.93%), supermarkets (17.59%), small restaurants (12.96%) and other locations. Pathogens were detected in accordance with GB 4789.14—2014 National food safety standard food-Microbiological examination-Detection of Bacillus cereus and GB 4789.29—2020 National food safety standard food-Microbiological examination-Detection of Burkholderia gladioli (formerly Pseudomonas cocovenenans subsp. Farinofermentans), while moisture and dehydroacetic acid content were determined in accordance with GB 5009.3—2016 National food safety standard-Determination of moisture in food and GB 5009.121—2016 National food safety standard-Determination of dehydroacetic acid in food.

The detection rate of Bacillus cereus was 31.48% (34/108), with a quantitative range of <10–6.8×10⁴ CFU/g (P₉₀=4140 CFU/g). The highest detection rate was observed in roll noodles (43.75%,P=0.022), and the detection rate in refrigerated samples (45.71%) was significantly higher than that in the room temperature group (P<0.001). Neither BGC nor excessive dehydroacetic acid was detected in any of the samples. The 3 samples of wet rice noodle products failed to meet the moisture content requirements stipulated in DBS53/017—2023 Local food safety standards of Yunnan Province-Rice noodles, rolled rice noodles and rice vermicelli (blocks).

Wet rice products in Yunnan are at risk of contamination by Bacillus cereus, particularly roll noodles and refrigerated products. It is essential to strengthen hygiene control in both production and circulation processes. No BGC contamination or potential risk of food poisoning caused by rice-fermenting bacteria has been identified.

To investigate the enrichment characteristics and dietary health risks of 8 kinds of heavy metals(Pb, As, Cd, Cr, Ni, Sn, Sb, Tl) in various crops under rotational planting in the same field.

From 2023 to 2025, a total of 38 kinds of rotationally planted crop samples were systematically collected from the field. The heavy metal content was measured, and their enrichment characteristics and differences were analyzed. The monitoring results were evaluated based on the limits specified in the GB 2762—2022 National food safety standards-Limits of contaminants in food and the exposure risks for adults and preschool children were assessed using the estimated daily intake (EDI), target hazard quotient(THQ) and total carcinogenic risk (TCR) models.

The enrichment capacity of heavy metals in crops exhibited significant category- and element-specific characteristics. Pb and Cd showed stronger enrichment in leafy vegetables (e.g.,lettuce, youmai cabbage, etc); Ni was relatively highly enriched in legumes (e.g., broad beans, peas); Sn was relatively highly enriched in leafy vegetables (e.g., yellow sprout cabbage, youdong cabbage) and some brassica vegetables; As and Cr also demonstrated certain enrichment capabilities in leafy vegetables, though overall pollution levels were low; no significant accumulation of Sb or Tl was observed. Risk assessment indicated that multiple crops (e.g., lettuce, spinach, eggplant, youmai cabbage, celery) showed potential carcinogenic risks for Cd (TCR>10^–4). Pb and Cd in lettuce pose potential non carcinogenic risks to children (THQ>1). The exposure risk of Ni from legumes was relatively higher than that from other crops. In particular, broad beans posed a potential non-carcinogenic risk to both children and adults.

This study indicates that there are significant differences in the enrichment characteristics and health risks of heavy metals among different crops in crop rotation on the same plot. To ensure the safety of agricultural products and a healthy diet, it is recommended to implement a crop based graded control strategy at the source of farmland avoid and restrict high accumulation varieties of heavy metals, and promote the cultivation of low-accumulation crop varieties; and guide public consumption, especially for children, through dietary guidelines. This approach will help establish a full-chain health protection system from planting to consumption.

To establish a method for the rapid analysis of clothianidin, thiamethoxam and imidacloprid residues in Zingiber officinale Rosc by liquid chromatography-tandem mass spectrometry, and conduct dietary risk assessment for them.

The crushed Zingiber officinale Rosc samples were extracted and purified by QuEChERS method. The purified supernatant was separated on Agilent ZORBAX Eclipse Plus C₁₈ column. The 3 kinds of pesticides were quantitatively analyzed in multiple reaction monitoring (MRM) mode. The point assessment method was used to conduct chronic and acute dietary risk assessments for 3 kinds of pesticides.

The correlation coefficients of 3 kinds of pesticides in the range of 0.005–0.200 mg/L were more than 0.995. The limits of detection of the method were 0.00071–0.00280 mg/kg, and the limits of quantitation were 0.00240–0.00930 mg/kg. The average recoveries of 3 kinds of pesticides were 85%–112% at the spiking levels of 0.01, 0.02 and 0.10 mg/kg with relative standard deviations at the range of 0.7%–8.6%. The chronic and acute dietary risk levels of 3 kinds of pesticides were significantly lower than 100%.

The method has the advantages of simple operation, high accuracy and high speed, and can be used for the analysis of 3 kinds of pesticide residues in Zingiber officinale Rosc. The dietary risk levels of 3 kinds of pesticides are relatively low, and the risks are controllable.

To comprehensively analyze the quality and safety parameters of Inner Mongolia’s local characteristic milk skin.

The local characteristic milk skin in Inner Mongolia (a total of 286 samples from 2021 to 2024) was used as the test sample, and 6 quality and safety parameters including nutritional components, pollutants and microorganisms were comprehensively analyzed by using the national food safety standard.

The moisture content of fresh milk skin, dried milk skin, milk skin (traditional basic form) and fancy milk skin were determined to be(42.37±7.40), (12.56±7.19), (28.28±10.87) and (31.85±12.92) g/100 g respectively, and their fat content was measured as (42.11±10.11), (51.58±12.15), (53.14±9.97) and (33.81±14.48) g/100 g respectively. A comprehensive analysis was conducted on the moisture and fat content of all 216 samples of milk skin in the traditional basic form (defined as the core category in this study) by different years. The average moisture content of (24.62±9.37), (31.86±10.03), (27.73±10.62) and(23.55±12.04) g/100 g, and an average fat content of (50.23±9.30), (54.79±9.79), (52.04±10.10) and (53.66±10.49) g/100 g;lead 5/241 pieces, Staphylococcus aureus not detected in 161 pieces, Salmonella not detected in 161 pieces, and mold 90/161 pieces detected.

There are significant differences in moisture and fat content among the 4 kinds of milk skin. Only dried milk skin and traditional basic-form milk skin satisfy the current local standard DB S15/001.2—2016 Mongolian traditional dairy products—Part 2: Milk skin. For the core product (traditional basic-form milk skin), the 4-year average content of moisture and fat meets the standard limits requirements specified in DB S15/001.2—2016, but non-qualified samples occurred annually. Levels of lead, Staphylococcus aureus and Salmonella comply with national food safety standards, showing good safety, while mold contamination risk existed,possibly related to the production environment. It is suggested to revise the current standard by setting differentiated limits for moisture, fat, protein and other core indexes based on production processes and product categories, and strengthen microbial control in production to support the standardized, safe and high-quality development of the milk skin industry in Inner Mongolia. This research provides quantitative data for the revision of local standards, further solidifying the scientificity and applicability of standards, and boost the standardized and branded development of local characteristic dairy products.