Objective To explore the effects of nine steaming and nine processing methods on the characteristics, microstructure, and effective components of Polygonatum sibiricum, and provide relevant basis for the processing technology of Polygonatum sibiricum. Methods Jiuhuangjing was prepared using the nine steaming and nine preparation method, and its characteristics, microstructure, and active ingredients were evaluated as quality control indicators for evaluation. Results After six steaming and six processing, the appearance of Polygonatum sibiricum basically meets the requirements of the Chinese pharmacopoeia. The surface of Polygonatum sibiricum after nine steaming and nine processing was black, oily, and smooth, with a uniform and glossy color. The interior was black with red inside and black inside, with a honeycomb like structure. The structure of calcium oxalate was broken, the content of polysaccharides and the water-soluble components were reduced, and the alcohol soluble components were increased. This suggested that after nine steaming and nine processing, the irritants of Polygonatum sibiricum gradually decrease, the polysaccharides undergo hydrolysis, and gradually decompose into monosaccharides, and the taste changes from sour to sweet without a tingling sensation. Conclusion This experiment establishes a scoring standard for the characteristics of nine steamed and nine processed Polygonatum sibiricum, in order to provide a basis for the quality identification and construction of quality standards for nine steamed and nine processed Polygonatum sibiricum.

As the world's largest producer and consumer of meat products, its consumption structure, industry development and food safety issues significantly shape both its domestic consumer market and global trade patterns. The increase in per capita disposable income of Chinese residents has promoted the diversified development of the consumption structure of meat and meat products, the progress of food technology and industry system has promoted the development of the industry towards product diversification, technological perfection and process systematization, and gradually formed a standard system pattern with mandatory standard system as the core and recommended standard system as the main body. Although China's meat and meat products industry has developed for many years with a relatively complete standard system and industrial pattern, there are still problems such as insufficient coordination of standards and lagging revision and review cycles. The diversification of consumption and industrial structure has led to increasingly prominent food safety issues. This review systematically summarized the urban and rural consumption characteristics of meat and meat products in China, as well as their standard system and industry development. It comprehensively analyzed the risks of the entire chain of meat and meat products from breeding to processing, and proposed suggestions for the problems existing in their development process to promote the healthy and stable development of China's meat and meat products industry.

Objective To analyze the food safety situation of edible oils, fats, and their products in China from 2019 to 2023. Methods Sampling results of edible oils, fats, and their products from the national safety supervision from 2019 to 2023 were summarized, and their overall, unqualified items and other information were analyzed. Results The results showed that the overall unqualified rate of edible oils, fats and their products showed a downward trend from 2019 to 2023; unqualified products were mainly produced in Xinjiang, Jilin, Anhui, Hubei, Inner Mongolia, Jiangxi and other regions; rapeseed oil, peanut oil, sesame oil, and soybean oil were the main unqualified edible oil varieties in the sampling inspection from 2019 to 2023; the detected unqualified items mainly include benzo [a] pyrene, acid value (calculated as KOH), peroxide value, and solvent residue. Conclusion The governments and relevant departments in Xinjiang, Jilin, Anhui and other provinces with high disqualification rates shall strengthen source control, promote large-scale planting and standardized storage, upgrade production technology and supervision, strengthen sampling inspection and traceability mechanism, strengthen market supervision on production, processing and transportation, and improve the traceability system of edible oil, fat and its products, strictly follow the production process standards, store reasonably, and improve the quality of edible oil; strengthen the sampling inspection of products with high unqualified rates, such as rapeseed oil, peanut oil, sesame oil, soybean oil, etc.

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

Silicon is an essential trace element for the human body and generally exists in mineral water in the form of metasilicic acid. The accurate detection of metasilicic acid, a crucial boundary indicator for natural mineral water, is essential for determining compliance within quality standards. The GB 8538—2022 China national food safety standard—Testing methods for natural mineral drinking water specifies 2 kinds of spectrophotometric techniques, the silicomolybdic yellow method and the silicomolybdic blue method, for the detection of metasilicic acid. However, due to factors such as the stability of colorimetric solutions in spectroscopic analysis and differences in absorption wavelengths, the application of these 2 kinds of methods in metasilicic acid detection still presents issues that require further improvement. Researchers have also reported a number of determination methods for metasilicic acid based on different technologies, such as flow injection (FI), inductively coupled plasma optical emission spectrometry (ICP-OES), inductively coupled plasma mass spectrometry (ICP-MS), ion chromatography (IC), high performance liquid chromatography (HPLC). This article compared the advantages and existing problems of these methods, so as to provide references for the improvement of existing methods and the development of new methods for metasilicic acid determination.

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

Objective To rapidly screen the elemental content and migration of heavy metals in commercially available stainless steel electric kettles using efficient detection technologies. Methods In this study, 20 batches of stainless steel electric kettle samples were analyzed using inductively coupled plasma-mass spectrometry (ICP-MS) to determine the migration levels of 13 kinds of heavy metal elements, along with label compliance checks. A handheld X-ray fluorescence (XRF) spectrometer was employed to rapidly detect the elemental content of key components and analyze their material composition. Results Multi-element migration experiments revealed heavy metal migration in some samples, particularly manganese (Mn) and aluminum (Al). XRF analysis identified the use of non-food-grade stainless steel in certain products. Additionally, non-compliant product labeling and discrepancies between labeled and actual material compositions were observed in some samples. Conclusion The combined ICP-MS and XRF results demonstrat that stainless steel material quality is a critical factor influencing heavy metal migration. This study provides theory basis for enhancing industry quality regulation, ensuring consumer health and safety, and promoting technological advancements in product manufacturing.

Tea is deeply loved by consumers for its unique aroma and health benefits, which is why tea quality and safety have garnered widespread attention. The quality and safety of tea involves the quality and safety of tea, as well as issues such as pesticide residues, heavy metals, harmful microorganisms, and fluorine. It is closely related to all aspects of tea cultivation, processing and storage. This paper started with tea-related standards and focuses on tea quality and safety issues such as pesticide residues, heavy metals, harmful microorganisms and fluoride, etc. It summarized the pretreatment of tea samples, normal detection technologies, rapid detecting methods, and relevant research progress. The aim is to provide a comprehensive knowledge framework for the tea industry, enhance quality and safety standards, and promote the sustainable development of the tea industry.

Objective To analyze and evaluate the nutritional quality of different varieties of almonds in Xinjiang. Methods The 19 kinds of varieties of almonds grown in Xinjiang were selected as the research objects. The content of macronutrients and micronutrients, fatty acids, amino acids and active substances were determined. Based on principal component analysis, a comprehensive evaluation of the quality of the 19 kinds of varieties of almonds was conducted. Results The protein content of almonds was 22.34 g/100 g, the fat was 35.93%, and the carbohydrate content was 35.76%. The 3 kinds of organic acids, namely tartaric acid, fumaric acid and citric acid, were detected, with average content of 217, 3.98 and 197 g/kg, respectively. The content ranges of total polyphenols and total flavonoids were 0.54-1.94 mg/g and 1.42-15.79 mg/g, respectively. Oleic acid and linoleic acid were the main fatty acids in almonds, with average proportions of 73% and 18%, respectively. The 18 kinds of amino acids were detected in almonds, among which glutamic acid had the highest content (4.97 g/100 g), and methionine had the lowest content (0.08 g/100 g). The main minerals in almonds were potassium (705 mg/100 g), phosphorus (484 mg/100 g), magnesium (268 mg/100 g) and calcium (264 mg/100 g). The results of principal component analysis indicated that the cumulative variance contribution rate of the first 4 principal components of the nutritional components in almonds was 86.60%. Alanine, isoleucine, leucine, phenylalanine, arginine, oleic acid, linoleic acid, palmitoleic acid, methionine and proline were important indicators for identifying the nutritional quality of almonds. Conclusion There are differences in the nutritional components among different varieties of Xinjiang almonds, and the composition and content of fatty acids and amino acids are the main parameters for evaluating almond quality.

Objective To investigate the content of tea polyphenols, catechins, and caffeine in novel-tea beverages available on the market. Methods This study collected and analyzed total of 46 samples from 17 different brands in the market. These products were categorized and compared into 3 types: Novel-milk tea beverages, novel-blended tea beverages and novel-pure tea beverages. Results The findings revealed that the average volume of these was 566 mL per cup. Comparison of average prices of 3 different kinds of new tea drinks was as follows: Novel-milk tea beverages>novel-blended tea beverages>novel-pure tea beverages. In terms of chemical composition, the content of tea polyphenols, catechins, and caffeine in novel-milk tea beverages were significantly lower compared to those in novel-blended tea beverages and novel-pure tea beverages. Notably, the content of tea polyphenols and catechins were influenced by the type of tea base used in the novel-tea beverages. In this study, green tea bases were characterized by tea polyphenols content exceeding 1000 mg/kg and catechins content exceeding 400 mg/kg. Conclusion This research can enable consumers to understand the specifications, prices and tea component content of novel-tea beverages on the market, and also provide assistance for product research and development of novel-tea beverages.