Objective To comprehensively evaluate Lentinula edodes quality using texture profile analysis (TPA) and compare characteristics across different geographical origins. Methods Using Lentinula edodes from different origins as experimental materials, the TPA model of texture analyzer was used to study the main indicators that affect the texture quality of Lentinula edodes by statistical analysis methods, at the same time, the quality of Lentinula edodes was comprehensively evaluated in combination with the nutrients of Lentinula edodes. Results Statistical analysis showed that among the 7 kinds of index parameters of Lentinula edodes detected by the texture analyzer, principal component 1 mainly included 3 indicators: Chewing ability, adhesiveness and hardness, among which the hardness had the maximum range of correlation. The 3 important indicators of principal component 1-1 in Lentinula edodes were protein, arginine and Ca, among which Ca had the maximum range of correlations. Cluster analysis of 6 important indicators yielded 3 groups of Lentinula edodes. Among them, the third group, which had relatively high values in chewiness, stickiness, hardness, protein and arginine, had a better overall quality. Conclusion This study conductes a comprehensive analysis of the quality of Lentinula edodes based on the TPA method combined with nutrients. The results show that Lentinula edodes in Chengde are good quality and relatively high nutritional content, providing a scientific basis for the further development and utilization of Lentinula edodes.

Objective To establish a method for rapid detection of nutritional components in raw milk by milk composition analyzer. Methods This study used commercial raw milk as the test sample, and based on Fourier transform infrared spectroscopy (FTIR), it constructed a rapid detection method for 9 parameters such moisture, protein, fat, lactose, ash, non-fat milk solids, total dry matter, relative density and freezing point in raw milk. The precision and accuracy of the rapid detection method were evaluated by comparing it with the national standard detection results. Results The determination results of the milk composition analyzer were as follows: Moisture 86.00%-89.09%, protein 2.52%-4.51%, fat 2.65%-5.39%, lactose 3.81%-5.40%, ash 0.56%-0.80%, and non-fat milk solids 6.94%-9.81%. F-test and T-test were performed on 9 parameters including fat, lactose and non-fat milk solids. The maximum F-value was 9.00, less than 9.55, indicating no significant difference in precision for the 9 parameters. The maximum T-value was 20.82, less than 22.327, confirming no significant difference in accuracy for the 9 parameters. Both the milk composition analyzer method and the national standard method could accurately determine milk nutritional indicators. The results showed that the precision and accuracy of the established rapid detection method had no significant differences from those of the national standard method. Conclusion The rapid detection method for nutrient components in raw milk constructed in this study can be used for high-throughput and low-cost rapid screening of nutrient components in raw milk. National standard methods should be used as the benchmark for high-precision scenarios, supervision and admission, while daily monitoring should primarily rely on rapid detection results from milk composition analyzers.

Fusarium toxins are toxic and harmful secondary metabolites produced by toxigenic Fusarium spp. during infection in grains. Contamination with Fusarium toxins threatens the safety of staple grains and animal health. In recent years, with the deepening of toxin research and the development of detection technologies, modified mycotoxins with changed chemical structures and biochemical properties have been detected. These modified mycotoxins are produced during processing, or through chemical or biological reactions in plants, animals or microorganisms, and could not be identified by conventional detection. Modified toxins can be transduced through the food chain and release free toxins after animal consumption. This article reviewed the recent research progress of modified Fusarium toxins, including the modification types, natural occurrence, toxicology, which would provide references for the comprehensive assessment of the contamination risk of Fusarium toxins in grains and control strategies development.

Objective To understand the residue status of 10 kinds of anesthetics in freshwater fish in Yubei District of Chongqing in 2024, and to assess the dietary exposure risk. Methods The 60 samples of commercially available in Yubei District in 2024 were randomly collected, and 10 kinds of anesthetic residues were detected by the ultra performance liquid chromatography-tandem mass spectrometry. Combined with the dietary intake of residents, the dietary exposure risk of anesthetic residues in freshwater fish was evaluated by food safety index method. Results The detection rate of eugenol was 51.7%, and the concentration range was 3.48-583.00 μg/kg. The detection rate of methyl eugenol was 90.0%, and the concentration range was 10.50-43.80 μg/kg. The detection rate of isoeugenol was 48.3%, and the concentration range was 3.42-619.00 μg/kg. The detection rate of methyl isoeugenol was 78.3%, and the concentration range was 6.47-30.40 μg/kg. The other 6 kinds of anesthetics were not detected. The detection rates of different anesthetics in freshwater fish were significantly different (P<0.01). The maximum index of food safety of eugenol, methyl eugenol, isoeugenol and methyl isoeugenol in freshwater fish were 0.820×10^-4, 0.308×10^-5, 0.434×10^-4 and 0.214×10^-5, respectively. Conclusion In 2024, the residue of fishery anesthetics in freshwater fish sold in Yubei District of Chongqing is generally at a safe level, but the residue of eugenol anesthetics is common, which should be paid attention to by relevant departments to regulate the use of fishery anesthetics in aquatic products.

Objective To isolation and identification of caproate bacteria and metabolic analysis of mixed bacteria in cellar mud of strong-aroma white wine.Methods In this study, cellar mud from a winery in southern Sichuan was used as the research object. In the experiments of isolation and screening of caproacidobacteria in an anaerobic workstation, 120 experimental strains were finally obtained. These strains were screened using bacterial morphology analysis, gram staining, spore staining, physiological and biochemical tests, gas chromatography-mass spectrometry, and agarose gel electrophoresis of polymerase chain rreaction products. Results Followed enrichment and streaking screening, 8 target bacteria were selected and designated as SY1 to SY8. Further analysis identified SY4 as Clostridium kluyverii, SY1-SY3 as Bacillus Belesenii, and SY5-SY8 as Bacillus siamicus. Subsequent cultivation revealed that the fermentation products of these 8 strains contained caproic acid, a key organic acid component that significantly influences the flavor of liquor. The results demonstrated that these 8 strains were core producers of organic acids in the aromatic substance skeleton of strong-flavor liquor. Optimal fermentation conditions for SY4 were determined to be 34 °C, initial pH 6.0, ethanol concentration 2%, fermentation time 14 days, inoculation ratio 5%, with a caproic acid yield reaching up to 10.1 g/L. In co-culture fermentation experiments, the co-culture of Aspergillus fuchsinensis produced higher levels of volatile compounds compared to pure caproic acid-producing bacterial fermentation broth, including 10 kinds of alcohols, 21 kinds of esters, 9 kinds of acids and 3 kinds of aldehydes. Conclusion These findings not only provide a scientific basis for the screening of high-yield caproic acid-producing strains and the application of co-culture fermentation to enhance the flavor of strong-flavor liquor but also offer new insights into the research and development of volatile flavor compounds in liquor.

Objective To establish a rapid quantitative detection method for ester content in Nongxiangxing crude Baijiu by using mid-infrared spectroscopy. Methods The mid-infrared spectroscopy analysis technology combined with gas chromatography was used to detect Nongxiangxing crude Baijiu. Partial least squares method was employed to establish mid-infrared quantitative detection models for ethyl hexanoate, ethyl acetate, ethyl lactate, and ethyl butyrate in Nongxiangxing crude Baijiu. Results The detection models for ethyl hexanoate, ethyl acetate and ethyl lactate exhibited linear coefficients (r²) exceeding 0.99 and root mean square error were below 0.07 g/L, indicating that the models had good goodness of fit and stability. The average relative error of the prediction results after external validation was lower than 3.50%, indicating that the models had good detection performance and the predicted values were close to the true values. Due to its low content and narrow spectral range, the prediction effect of the model for ethyl butyrate was poor. Conclusion This method have a good detection ability for the contents of ethyl hexanoate, ethyl acetate and ethyl lactate in Nongxiangxing crude Baijiu. It can meet the basic needs of enterprises for the rapid detection and analysis of crude Baijiu in daily production, providing a new development direction for the rapid detection analysis, and grading of Baijiu.

Objective To systematically analyze the main chemical components and evaluate the quality of Siraitia grosvenorii fruits. Methods High performance liquid chromatography (HPLC) was employed to determine mogroside V, total sugar, vitamin C, moisture and water-soluble extracts in samples of different cultivars (Yongqing 1, Bolin 3, Nongyuan B6 and Qingpi 3), supplemented with additional tests for mogroside V content to enhance data integrity. After the data were standardized, multidimensional analysis including correlation analysis, principal component analysis, and hierarchical cluster analysis was conducted to assess fruit quality. Results Certain variations were observed in different indicators of Siraitia grosvenorii fruits, with coefficients of variation ranging between 5.28% and 35.38%. Several parameter groups exhibited statistically significant correlations at P<0.05 (significant) or P<0.01 (highly significant) levels. The 3 principal components were proposed in principal component analysis, and the contribution rate of cumulative variance was 91.13%. Through hierarchical cluster analysis (squared euclidean distance 11.5), the samples were categorized into 4 distinct groups. The Siraitia grosvenorii in groups Ⅰ and Ⅱ exhibited superior comprehensive performance, while those in group Ⅳ demonstrated relatively poorer overall quality. Conclusion The classification of Siraitia grosvenorii provides a data-driven reference for its cultivation, processing and application, thereby facilitating the enhancement of its quality and practical value.

Objective To investigate the effects of high-voltage electric field (HVEF), acidic electrolyzed water (AEW) and their combined treatment on γ-aminobutyric acid (GABA) enrichment in germinating Fagopyrum esculentum. Methods Fagopyrum esculentum seeds were respectively treated with HVEF, AEW, and the combined AEW+HVEF treatment. Morphological indices (100-seed weight, germination rate, shoot length), GABA content, and activities of glutamate decarboxylase (GAD), γ-aminobutyric acid transaminase (GABA-T) and succinic semialdehyde dehydrogenase (SSADH) were measured at different time points during germination (0, 8, 12, 32 and 40 h) to analyze the effects of different treatments on GABA enrichment. Results All treatments increased GABA content in Fagopyrum esculentum, with the combined treatment showing a more significant effect. Under the combined treatment, GABA content in germinating Fagopyrum esculentum reached 198.72 mg/100 g at 24 h of germination, which was 35.6% higher than the control group, and 8.3% and 6.1% higher than the AEW and HVEF single-treatment groups, respectively, demonstrating a significant synergistic effect. The dual regulation of the combined treatment promoted GABA accumulation by activating GAD activity and inhibiting GABA-T and SSADH activities. Conclusion This study analyzes the changes in enzyme activities of the GABA metabolic pathway during Fagopyrum esculentum germination, revealing that the combined treatment of HVEF and AEW achieves efficient GABA enrichment through a dual mechanism of “activating synthesis enzymes and inhibiting decomposition enzymes”. The findings provide a new method for developing functional germinated Fagopyrum esculentum foods.

Fusarium is a ubiquitous pathogen worldwide that can affect the growth and development of plants and pose a serious threat to global food security and biodiversity. Almost all Fusarium bacteria produce mycotoxins, which are diverse and pathogenic. The most toxic ones include trichothecenes, zearalenone (ZEA) and fumonisins. On the one hand, mycotoxins, as pathogenic agents, can infect a wide range of plants, leading to symptoms such as stunted growth, fruit or seed rot, yellowing of leaves, wilting, ulceration, and root or stem rot. These effects result in significant crop damage and economic losses, making mycotoxin contamination a major concern in agriculture. On the other hand, Fusarium is also considered to be the causative agent of fungal infections in humans and animals, and its toxins contaminate cereals and food, causing related pathologies in humans and animals, and have a wide range of clinical manifestations in immunocompromised patients. Most often, Fusarium is difficult to control because the fungus easily overcomes host resistance to various control methods. This review summarized the latest research on Fusarium, exploring its interaction mechanisms with plants and its impact on food security. Additionally, it provided a detailed overview of various methods for detecting Fusarium, aiming to promote research on the comprehensive management of this inevitable food contaminant to support the sustainable development of global food security.

With the rapid development of the modern catering industry, public awareness of dietary nutrition has significantly increased. Cooking method and the change of nutritional content of Chinese cuisine is a key issue in culinary science, and scientific and reasonable cooking method is essential for preserving the nutrients of the dishes. A comprehensive and systematic understanding of the characteristics of cooking methods is essential for elucidating its mechanism and minimizing nutrient loss during cooking. This paper reviewed recent research progress on the effect of cooking method on the nutritional content of Chinese cuisine. Analysis of the relevant literature demonstrated that cooking, as an important stage of food processing, not only altered the flavour and the texture of the dishes but also significantly effected their nutrient composition. This paper systematically examined the effect of water-based and oil-based cooking methods on the nutritional content of plant-based, animal-based and fungal-algal dishes in Chinese cuisine, so as to provide valuable insights for scientific cooking practices and nutritional dietary, which also offering critical data references for establishing intelligent nutrition databases.