Objective To establish a method for the simultaneous determination and risk assessment of multi-class pesticide residues in Cucumis sativus L. and Malus pumila Mill. using QuEChERS-liquid chromatography-tandem mass spectrometry. Methods Fruit and vegetable samples were homogenized using acetonitrile as extraction solvent, sodium chloride and anhydrous sodium acetate as salting-out agent, and the supernatant was taken and purified by primary secondary amines (PSA), graphitized carbon black (GCB) and anhydrous magnesium sulfate reagent, and 7 kinds of pesticides were analyzed in 11 min using an Agilent Poroshell 120 EC-C₁₈ column with gradient elution. The potential health risks associated with the consumption of Cucumis sativus L. and Malus pumila Mill. were assessed by calculating the estimated daily intake the estimated dietary intake (EDI) and hazard quotient (HQ). Results The 7 kinds of pesticides exhibited satisfactory linearity within the range of 5‒500 μg/L, with correlation coefficients more than 0.99. The limits of detection were 0.5‒1.0 μg/kg and the limits of quantification were 2.0‒4.0 μg/kg. The average recoveries ranged from 71.0% to 118.8% at three different spiked levels, with the relative standard deviations ranging from 3.1% to 12.7%. Concurrently, the HQ values of individual pesticides evaluated from the acceptable daily intake (ADI) were found to be less than 1, and their risks were within acceptable limits. Conclusion The method exhibits high accuracy, precision, and sensitivity, and is suitable for the simultaneous determination of multi-class pesticide residues in fruit and vegetable samples. Furthermore, the risk assessment results of this study demonstrated that the health risk to individuals from pesticide residues in Cucumis sativus L. and Malus pumila Mill. is within acceptable limits.

Cyperue esculentust L. oil was a kind of high-quality edible oil rich in monounsaturated fatty acids, protein and other nutrients. This paper reviewed the main extraction technologies of Cyperue esculentust L. oil (supercritical CO₂ extraction, subcritical butane extraction, pressing, leaching, aqueous enzymatic extraction, aqueous extraction, ultrasonic-assisted extraction and microwave-assisted extraction) in recent years. By summarizing and analyzing the characteristics of different extraction technologies in practical operation and their effects on the basic physical and chemical properties, fatty acids, sterols, vitamin E and volatile compounds of Cyperue esculentust L. oil, it was suggested that the development of Cyperue esculentust L. oil in the future could focus on 3 aspects: Optimizing the key machinery and equipment of traditional oil extraction technologies (pressing, aqueous extration and leaching) to improve the quality of oil and reducing the production cost of new oil extraction technologies (aqueous enzymatic extraction, supercritical CO₂ extraction, ultrasonic-assisted extraction, subcritical butane extraction and microwave-assisted extraction) to increase the popularization feasibility, strengthening the cultivation of new varieties of Cyperue esculentust L. oil with high oleic acid and increasing the research and development of its functions, so as to be beneficial to the industrialization of Cyperue esculentust L. oil.

Objective To optimize the process of preparing low methoxy pectin-lentinan gel beads by combining low methoxy pectin and lentinan with calcium lactate, and characterize the structure of gel beads prepared under the optimal process conditions. Methods The effects of calcium lactate concentration, curing time, and curing temperature on the hardness of gel beads were investigated through single factor experiment and response surface methodology, and the structure of gel beads was characterized by Fourier transform infrared spectroscopy, texture analysis, rheological analysis and scanning electron microscopy. Results The optimum preparation process of low methoxy pectin-lentinan gel beads was determined by response surface methodology as calcium lactate concentration of 6.2%, curing time of 44 min, and curing temperature of 48 ℃. Under these conditions, the hardness of the gel beads was 35.60 gf. Compared with low methoxy pectin gel beads, low methoxy pectin-lentinan gel beads produced stronger hydrogen bond interaction, and their elasticity, cohesion, and dynamic modulus were improved. Conclusion Lentinan can effectively improve the mechanical properties and texture properties of low methoxy pectin gel beads, and this study will provide a reference for the improvement of pectin gel bead systems.

Objective To optimize the extraction process of Chaenomeles sinensis polyphenols and study their antioxidant activity. Methods The extraction process of Chaenomeles sinensis polyphenols was optimized through single factor and orthogonal experiments; the in vitro experiments were simultaneously conducted to investigate the total reducing ability, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, and hydroxyl radical scavenging ability of Chaenomeles sinensis polyphenols. Results The optimal process for extracting polyphenols from Chaenomeles sinensis was: Ethanol volume fraction of 60%, solid-liquid ratio of 1:25 (g/mL), ultrasonic temperature of 55 ℃ and ultrasonic time of 90 min. Under these conditions, the polyphenol extraction amount was 2.22 mg/g; at a sample concentration of 1.0 mg/mL, the total reducing ability, DPPH radical scavenging rate and hydroxyl radical scavenging rate of Chaenomeles sinensis polyphenols were determined to be 2.41±0.02, 89.33%±0.24%, and 81.30%±1.27%, respectively, all higher than vitamin C at the same concentration (2.29±0.08, 86.05%±0.39%, 80.94%±0.41%), indicating that Chaenomeles sinensis polyphenols had good antioxidant activity and promising application prospects. Conclusion This study provides a reference for further research and application of polyphenols in Chaenomeles sinensis, offers new ideas for the diversified and high-value utilization of Chaenomeles sinensis resources, and provides theoretical basis for the deep processing of Chaenomeles sinensis resources and rational dietary selection.

Objective To systematically evaluate the differences in overall quality of rice from different regions in Liaoning Province. Methods Using 125 different rice varieties as research objects, the quality of rice from different regions in Liaoning Province was analyzed and comprehensively evaluated through physical and chemical testing methods, using correlation analysis (CA), principal component analysis (PCA), and hierarchical cluster analysis (HCA). Results The order of influence of different varieties and origins of rice on quality indicators was: Retention rate of germ grains>chalky grains rate>chalkiness>milled rice rate>brown rice rate>moisture> ash>protein>brown rice quality>fat>length-width ratio>fiber. Using stepwise regression analysis, the regression equation was obtained as follows: Brown rice rate=4.672×brown rice quality-0.104×chalky grains rate+0.141×chalkiness-0.860×length-width ratio-13.205. PCA extracted 4 principal components with a cumulative variance contribution rate of 80.046%, effectively elucidating all quality information characteristics. The results from HCA were consistent with those obtained from PCA, categorizing the 125 rice varieties into 3 major groups; through comprehensive assessment, the top 3 ranked varieties were identified as Yudao No.17 from Xiqing Village, Shiyuan Town, Dashiqiao City in Yingkou; Ichigo-hime from Zhangjia Village at Xinli Farm in Dawa County, Panjin; and Yanfeng No.47 from Gongxing Village in Tianshui Township, Panshan County, Panjin. Conclusion This study effectively highlights the differences in quality among various regional rices within Liaoning and provides a theoretical basis for breeding programs and product development related to rice germplasm.

Objective To develop artificial hypoglycemic rice with leafy grass as a nutritional supplement, optimize its formula, and analyze its inhibitory activity on α-glucosidase and sensory quality. Methods The orthogonal experimental design was used to optimize the formula parameters of artificial rice, with corn amylose and rice starch as the main raw materials and edible leaf grass powder as the functional additive. The inhibitory activity of α-glucosidase was detected by enzyme labeling instrument to evaluate the hypoglycemic effect the samples, and the food sensory analysis was carried out according to the sensory evaluation method. Results The water extract of edible leaf grass showed a high inhibitory rate on α-glucosidase with an inhibitory concentration (IC₅₀) value 1.189 mg/mL, which was close to the inhibitory effect of the positive control acarbose. The optimized formula for producing artificial rice from edible leaf grass performed excellently in sensory evaluation, with good flavor, texture and appearance. Conclusion Edible leaf grass has excellent nutritional value and potential hypoglycemic activity. The artificial hypoglycemic rice develops based on it not only meets the special needs of diabetes patients, but also provides a new choice for the health food market, and has broad application prospects.

Tricholoma matsutake is a high-quality edible wild fungi in China, rich in a variety of nutritional constituents. Research shows that Tricholoma matsutake contains Tricholoma matsutake polysaccharides, Tricholoma matsutake proteins, Tricholoma matsutake polyphenols, sugar alcohols and other nutrients, high nutritional value, delicious taste, with the promotion of intestinal peristalsis, antioxidant, activation of the immune system, anticancer, antihypertension, antidiabetic and other efficacy, is known as “King of Fungi”. The principal production regions of Tricholoma matsutake in China is divided into the southwest region, such as Sichuan Province, Yunnan Province and other places, as well as the northeastern region, such as Heilongjiang Province, Jilin Province. Due to the different genetic backgrounds and growth environments of different production areas, the types and content of nutrients contained in Tricholoma matsutake are also different. Tapping into the nutritional quality characteristics of local Tricholoma matsutake is the basis for developing local specialty Tricholoma matsutake industry and creating regional brands. This paper systematically summarized and compared the main nutritional characteristics of the Tricholoma matsutake produced in the main producing regions of China. In general, the total fat content of the matsutake mushrooms in the producing regions was lower and the protein content was higher, among which the amino acid and crude fiber contents were higher in the southwestern producing region, while the northeastern producing region had lower fat content and higher average protein content. This review will provide new ideas and theoretical basis for the development of specialty food and health food of Tricholoma matsutake in each production area in China.

Objective To develop a Dioscorea polystachya-based probiotic beverage and assess its shelf life. Methods Using Dioscorea polystachya as the raw material, pH, viable cell count, and sensory evaluation were selected as indicators to screen suitable fermentation strains. The fermentation process was optimized through orthogonal experiments. The changes in viable cell count, sensory quality, soluble solids, pH, and total phenolic content of the beverage were studied during 30 days of storage at different temperatures (4, 25, 35 °C). A shelf life model was established based on the Arrhenius equation and first-order kinetic reaction, which was then used to predict the shelf life of the Dioscorea polystachya probiotic beverage. Results Lactobacillus plantarum, Streptococcus thermophilus and Lactobacillus bulgaricus were selected as the fermentation strains, with a ratio of 1:2:2. The optimal fermentation conditions were 4.5% sucrose, 4% inoculum, 48 hours fermentation time, and a fermentation temperature of 33 °C. The beverage stored at 4 °C showed better stability. The chemical kinetics model predicted the shelf life of the Dioscorea polystachya probiotic beverage to be 37 days under 4 °C storage conditions. Conclusion By optimizing the fermentation process and establishing a shelf life prediction model, this study provides theoretical and technical support for the production and storage of Dioscorea polystachya probiotic beverages, which can maintain good quality for an extended period under low-temperature storage conditions.

Objective To establish a new method for simple identification of vitamin A (VA) and unsaturated fatty acids in natural cod liver oil. Methods The cod liver oil sample was saponified and injected into a high-performance liquid chromatography system to detect the content of VA. After saponification of cod liver oil and its excipients, injected them into a gas chromatography system to analyze the localization and percentage of linoleic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), and distinguish fish oil from vegetable oil. Results Under the new method, the linear relationship of VA concentration was good within the range of 30.00-1500.00 IU/mL (r²=0.9999); the average recovery rate was 96.1%. The relative standard deviation of instrument precision was 0.18%, the relative standard deviation of method precision was 1.13%, and the relative standard deviation of intermediate precision was 0.98%. There was a significant difference in the content of fatty acids between vegetable oils, fish oil and cod liver oil. Cod liver oil and fish oil were rich in EPA and DHA, while linoleic acid was low. Corn oil, rapeseed oil and olive oil did not contain EPA and DHA, but they were rich in linoleic acid. Conclusion The detection method establish in this article is simple and accurate, and can be used for the determination of VA and unsaturated fatty acid content in cod liver oil, laying the foundation for the development of ideal quality standards.

Objective To establish a screening and quantitative method for illegally added anthraquinone- containing plant laxatives in weight-loss foods. Methods The anthraquinone glycosides in foods were hydrolyzed into anthraquinone aglycones by the acid hydrolysis extraction method, and 8 kinds of anthraquinone aglycones produced by hydrolysis were determined by ultra performance liquid chromatography-Q-trap-tandem mass spectrometry (UPLC-Q-trap-MS). Multiple reaction monitoring (MRM) was used as a probe for detection, and the enhanced product ion scan (EPI) mode was triggered through information dependent acquisition (IDA). External standard method was adopted for quantification. Results The limit of detection of physcion in weight-loss foods was 5.0 mg/kg, and the limit of quantification was 12.5 mg/kg, with a good linear relationship in the range of 0.25-5.00 μg/mL. The limits of detection of the other 7 kinds of anthraquinone aglycones were 1.0 mg/kg, and the limits of quantification were 2.5 mg/kg, and they had good linear relationships in the range of 0.05-1.00 μg/mL, with correlation coefficients r≥0.992. Spike recovery tests were carried out at three concentration levels of 2.5, 5.0 and 20.0 mg/kg (physcion at 12.5, 25.0 and 100.0 mg/kg), respectively. The average recovery rates of the 8 kinds of anthraquinone aglycones were 80.6%-102.0%, and the relative standard deviations (RSDs) were 2.35%-8.80% (n=6). Conclusion This method has the characteristics of simple operation, high sensitivity and high accuracy, and is suitable for the simultaneous rapid screening and accurate quantification of 8 kinds of anthraquinone aglycones.