Objective To establish a method for determination of patulin in rice bran by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods The patulin from rice bran samples were extracted with ethyl acetate, purified by a solid phase extraction cartridge, eluted with the mobile phase of 0.1% formic acid solution and acetonitrile, separated on the Luna®Omega Polar C₁₈ column (100 mm×2.1 mm, 3 μm), then analyzed in positive and negative ion mode of electrospray ionization source under multiple reaction monitoring mode, quantified by matrix matching curve external standard. Results In the range of 25.0-250.0 μg/L, the peak area of patulin was linearly correlated with the content, and the correlation coefficient (r²) was 0.9993. The limit of detection was 3.0 μg/kg, limit of quantitation was 10.0 μg/kg. Meanwhile, the average recoveries of patulin in rice bran were 86.7%-96.5% with the maximum relative standard deviations of 6.2% at the spiked concentration of 25.0, 50.0, 250.0 μg/kg. Conclusion This study establishes an efficient detection method for patulin in rice bran. This method has high precision and accuracy, and is simple to operate and has high analytical efficiency at the same time. The research results provide technical support for formulating the determination standard of patulin in rice bran and related quality control specifications.

Objective To investigate the current situation of cadmium contamination in food and explore the dietary exposure risk of cadmium in the daily diet of residents in the southeast coastal areas. Methods Random sampling was conducted in major large-scale agricultural markets, commercial supermarkets, restaurants and other places throughout the city, with common commercially available foods as the research object. A total of 1285 food samples were collected from 7 categories, including grains and their products, vegetables, aquatic animals and their products, meat products, nuts and seeds, fresh edible fungi and seasonings. Inductively coupled plasma mass spectrometry method (ICP-MS) was applied for quantitative detection of cadmium content. The single factor pollution index (P_i) and target hazard factor (THQ) were used to evaluate the quality and consumption safety of each category of samples. Results After statistical analysis, there were significant differences in cadmium content among different categories of food. In the tested samples, the total detection rate of cadmium was 54.24%, and the detection result was undetected-2.86 mg/kg. Among them, crustaceans (sea crabs, shrimp) had the highest average detection value (1.2264 mg/kg). Conclusion The dietary exposure risk assessment results of tested sample indicate THQ<1. Therefore, the cadmium contamination in this region shows a low health risk to residents.

Objective To explore the process of caffeine removal from green tea by supercritical carbon dioxide extraction. Methods Using Wuyuan green tea as raw material, supercritical carbon dioxide extraction was used to remove caffeine from green tea. Taking the caffeine removal rate as the investigation index, the effects of tea moisture content, extraction temperature, pressure, time, concentration and dosage of entrained agent on caffeine removal rate were studied by single factor experiment, and the caffeine removal process was optimized by orthogonal experiment. Results The optimal extraction process of caffeine removal in green tea was tea moisture content 40%, extraction pressure 30 MPa, extraction temperature 55 ℃, extraction time 240 min, concentration of entrainment agent (ethanol) 60%, and dosage of entrainment agent 1.2:1 (m:m). Under these conditions, the caffeine removal rate was 91.2%. Extraction pressure was the most important factor affecting caffeine removal rate, followed by extraction temperature, and extraction time had relatively little effect. Conclusion This study determines the best technology of caffeine removal in green tea by supercritical carbon dioxide extraction, which provides a certain reference for caffeine removal in green tea.

Objective To establish an analytical method for the simultaneous determination of 8 kinds of organophosphate ester flame retardants of major meat and cereal food products by QuEChERS purification technology coupled with ultra performance liquid chromatography-tandem mass spectrometry. Methods Separation was achieved on a Agilent EC-C₁₈ column (3 mm×150 mm, 2.7 μm) with a mobile phase consisting of 0.1% formic acid aqueous solution and acetonitrile under gradient elution at a flow rate of 0.4 mL/min. Detection was performed in positive electrospray ionization (ESI+) mode with multiple reaction monitoring (MRM). Results The 8 kinds of organophosphate ester flame retardants exhibited good separation and showed excellent linearity in the range of 1.0-50.0 ng/mL, with correlation coefficients all greater than 0.99. The limits of detection and limits of quantitation were 1.0 μg/kg and 2.0 μg/kg, respectively. The recoveries of this method were 70.0%-119.6%, and the relative standard deviations were 0.2%-12.7%. Conclusion The established method is simple, rapid and highly efficient in extraction, and has been successfully applied to the analysis of organophosphate ester flame retardants in food samples (including cereals and meat products).

Objective To establish a method for the determination of 17α-estradiol and 17β-estradiol in aquatic products by QuEChERS combined with ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods The sample was extracted with water-acetonitrile (2:8, V:V), purified with N-propylethylenediamine, C₁₈ and neutral alumina, blown to dryness with nitrogen, and then reconstituted with water-acetonitrile (8:2, V:V). The sample solution was analyzed using water and acetonitrile (both containing 5 mmol/L ammonia) as mobile phase, separated by C₁₈ chromatographic column, scanned and detected in multiple reaction monitoring (MRM) mode, and quantified by external standard method. Results The results showed that 17α-estradiol and 17β-estradiol showed a good linear relationship in the concentration ranges of 5 to 200 μg/L, and the correlation coefficients were 0.9998 and 0.9985, respectively. The average recoveries at three spiked concentration levels varied from 66.5% to 101.1% with relative standard deviations of 0.62% to 10.17%. The limit of detection was 0.85-0.90 μg/kg, and the limit of quantitation was 2.1-2.4 μg/kg. Conclusion This method is simple, fast, sensitive and accurate, suitable for qualitative and quantitative analysis of 17α-estradiol and 17β-estradiol in aquatic products such as fish, shrimp, crabs and shellfish.

Objective To investigate the contamination of fusarium and alternaria toxins in wheat and wheat flour in Shaanxi Province. Methods A total of 140 samples of wheat and wheat flour were randomly collected in circulation of 9 cities from 2022 to 2024. Deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-AcDON), 15-acetyldeoxynivalenol (15-AcDON), nivalenol (NIV), zearalenone (ZEN), tenuazonic acid (TeA), alternariol (AOH), alternariol monomethyl ether (AME) and tentoxin (TEN) were determined by high performance liquid chromatography-tandem mass spectrometry. Results The fusarium and alternaria toxins were detected in wheat and wheat flour. The detection rates of DON, 3-AcDON, 15-AcDON, NIV, ZEN, TeA, TEN, AME in wheat were 83.3% (50/60), 5.00% (3/60), 10.0% (6/60), 11.6% (7/60), 8.33% (5/60), 100% (60/60), 100% (60/60) and 98.3% (59/60), respectively. The detection rates of DON, TeA, TEN, AME in wheat flour were 87.5% (70/80), 96.2% (77/80), 88.7% (71/80) and 63.7% (51/80), respectively. A strong positive correlation between DON and 15-AcDON content was demonstrated in the positive samples, so was between TeA and TEN content. The DON dietary exposure was 959.8 ng/(kg·bw·d), which was less than the corresponding tolerable daily intake value. The TeA, TEN, AME dietary exposures were 159.2, 18.1 and 2.30 ng/(kg·bw·d), which were below the corresponding threshold of toxicological concern values in wheat flour. Conclusion Wheat and wheat flour in Shaanxi Province are generally contaminated with fusarium and alternaria toxins from 2022 to 2024, with the highest detection rates of TeA and TEN, following by DON. The fusarium and alternaria toxins exposure risk of wheat flour are within an acceptable risk range.

Objective To optimize coffee peel beverage formula by response surface methodology with coffee peel and black tea as the main ingredients. Methods First, the ripe coffee fresh fruits were peeled. After homogenization and filtration, coffee peel liquid was obtained. This liquid was then mixed with black tea liquid, fructose and citric acid for formulation. Single-factor experiments and the response surface methodology were employed to investigate the effects of the addition amounts of coffee peel juice, black tea liquid, fructose, and citric acid on the coffee peel beverage, thereby determining the optimal formulation for it. Results The optimal addition amounts were 28% coffee peel juice, 40% black tea liquid, 5% fructose and 0.05% citric acid. This formulation yielded a product with protein content (5.13±0.34)%, fat content (4.94±0.78)%, dietary fiber (18.43±1.06)%, ash (1.00±0.01)%. The coffee peel juice beverage processed according to this process had a strong aroma, a deep amber color, and a delicious sour and sweet taste. Conclusion The application of response surface methodology to optimize the formula of coffee peel beverage provides another feasible way for the high value utilization of coffee peel and the development of functional products.

Objective To analyze the overall situation of food safety supervision and sampling inspection in an eastern coastal city from 2021 to 2024 and the main food safety issues. Methods The municipal level food safety supervision and sampling inspection data publicly disclosed by the eastern coastal city from 2021 to 2024 were aggregated. The overall inspection situation was analyzed using the dynamic trend of non-compliance rates, and the distribution characteristics of non-compliant samples across dimensions such as testing items, food categories, packaging factors and locally produced foods were stratified to identify the main factors affecting regional food safety. Results Over the past 4 years, a total of 34545 batches were inspected at the municipal level, with an overall non-compliance rate of 2.20%. The annual non-compliance rates fluctuated, showed a narrowing trend in amplitude. The highest non-compliance rates were observed in fruit products (5.83%), edible agricultural products (3.71%) and aquatic products (2.58%). In industrial processed foods, the non-compliance rates of bulk (2.01%) and pre-packaged (0.78%) showed a significant difference. The non-compliance rate of locally produced foods decreased fluctuatingly. Among them, 12 major categories (38.71%) showed no non-compliance for 4 consecutive years, while 13 categories (41.94%) exhibited a decline in non-compliance rates. Conclusion The overall status of food safety in this city showed a positive trend, with particularly quality improvement of locally produced foods. However, there were still risks in edible agricultural products and bulk foods. The regulators should pay more attention to them.

With the growing awareness of public health, cereal and coarse grain foods, owing to their superior nutritional value and health-promoting functions, have increasingly become a critical dietary option for individuals with chronic diseases and are gaining favor among broader consumer groups. Consequently, the application of grains and cereals in baking premixes holds significant importance. This article reviewed the nutritional composition and efficacy of cereal and coarse grain premixed powders, examined their specific forms in food premixes, and emphasized the research progress regarding the food quality of cereal and coarse grain premixed powder products. Optimizing the particle size of coarse grain powders, adjusting formula compositions, and incorporating compound fermentation agents can effectively enhance the product quality and nutritional value of cereal and coarse grain baking premixed powders. Simultaneously, these methods improve the sensory experience of the final product, aligning it more closely with emerging trends in future food development. Grains and cereals, as potential daily dietary staples, possess the capability to comprehensively enhance food in terms of appearance, functionality, convenience and sensory enjoyment when formulated as ready-mixed powders. They are anticipated to become one of the key directions for the future development of the food industry. This article offers a theoretical foundation and technical guidance for the healthy and diversified advancement of the baking industry.