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.

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 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 grasp the distribution and epidemic characteristics of the pathogen spectrum of foodborne diseases in Yanqing District, Beijing. Methods From 2018 to 2023, stool samples were collected from patients with foodborne diseases in two sentinel hospitals in Yanqing District of Beijing to isolate and culture intestinal pathogens and detect norovirus nucleic acid, and the test results were analyzed. Results From 2018 to 2023, a total of 1644 case samples were collected, and 285 pathogen strains were detected, with a total detection rate of 17.34%. The composition ratio of the pathogen spectrum from high to low was as follows: Diarrheagenic Escherichia coli 41.40%, norovirus 22.11%, Salmonella 16.49%, Campylobacter 15.44%, Vibrio parahaemolyticus 4.21%, Vibrio vulnificus 0.35%, and Shigella was not detected. A total of 270 infected cases were detected, with a mixed infection rate of 5.56%. The pathogen spectrum had annual variation characteristics. The peak detection period for bacterial foodborne diseases was summer and autumn, while norovirus was detected throughout the year. The male-to-female ratio was 1.26:1. The high-risk group was the 25-<45 age group. Among occupations, the infection rate was highest among cadres and staff. Among them, the detection rates of Vibrio parahaemolyticus and norovirus were the highest among cadres and staff, while the detection rate of diarrheagenic Escherichia coli was the highest among catering and food industry personnel. The suspected exposure foods causing the highest to lowest positive rates of pathogens were beverages and frozen desserts, meat and meat products and other foods. Among them, aquatic animals and their products had the highest detection rate of Vibrio parahaemolyticus, beverages and frozen desserts had the highest detection rate of diarrheagenic Escherichia coli, and unknown foods had the highest detection rate of norovirus. Conclusion The pathogen spectrum of foodborne diseases in Yanqing District of Beijing from 2018 to 2023 has regional characteristics. The prevention of foodborne diseases cause by consumption of beverages and frozen beverages, aquatic animals and their products, meat and meat products in people aged 25-<45 years in summer and autumn, and the epidemiological characteristics of norovirus should be focused on monitoring, so as to provide scientific basis for public health decision-making in this area, protect the people’s rights and interests in health.

Objective To establish a method for determination of 17 kinds of amino acids in 3 kinds of animal blood tofu products (duck, pig, sheep) by ultra performance liquid chromatography with pre-column derivatization. Methods The samples were hydrolyzed in 6 mol/L HCl for 24 h at 110 ℃. Norvaline was used as the internal standard and 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate was used as the derivatizing agent. The derivative products were separated using an Acquity UPLC™BEH C₁₈ chromatographic column (2.1 mm×150 mm, 1.8 μm), with a flow rate of 0.4 mL/min. The column temperature adopted the programmed temperature rise mode, and the detection wavelength was 260 nm. The quantification of amino acids was performed using an internal standard method. Results The calibration curves of 17 kinds of amino acids showed good linearity with correlation coefficients greater than 0.999. The limits of detection were 0.06-0.14 mg/g, the limits of quantitation were 0.19-0.45 mg/g. Recoveries were in range of 85.1%-108.8%, and the relative standard deviations were within 0.3%-6.7%. The established method was adopted to determine the 3 kinds of animal blood tofu sold online respectively. The 17 kinds of amino acids were found in all products. The content of total amino acids in duck, pig, sheep blood tofu was 63.82, 95.61, 93.52 mg/g. Conclusion The 17 kinds of amino acids can be separated completely within 22 min by use of this method. The established method has good repeatability and high accuracy, and is suitable for the 17 kinds of amino acids determination in animal blood tofu.

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.

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.

Objective To investigate the effects of zeaxanthin (Zea) on apoptosis, oxidative stress, mitochondrial dysfunction and Akt/GSK3β pathway of SH-SY5Y cells induced by tunicamycin (TM). Methods The cells were divided into 4 groups: The control, TM-induced injury (5 μg/mL TM), Zea (5 μmol/L Zea) and injury plus protection group (5 μmol/L Zea pretreatment+5 μg/mL TM co-treatment). The intracellular reactive oxygen species level was detected by flow cytometry. Mitochondrial dysfunction was analyzed by Seahorse XF cell energy metabolism instrument. The expressions of apoptosis-related proteins Bcl-2 and Bax, oxidative stress-related proteins Nrf2, Akt, p-Akt, GSK3β and p-GSK3β were determined by Western Blot. Results Zea (5 μmol/L) exerted a protective effect against apoptosis, increased the expression of the anti-apoptotic protein Bcl-2 and decreased the pro-apoptotic protein Bax/Bcl-2 ratio; alleviated cellular oxidative stress, decreased TM-induced intracellular reactive oxygen species levels, and up-regulated the expression of the antioxidant protein nuclear factor E2-related factor (Nrf2); and increased the rate of oxygen consumption of the damaged cells, enhanced proton leakage capacity and spare respiratory capacity. Endoplasmic reticulum stress (ERS) decreased Akt activity, while down-regulating the phosphorylation level of its Ser473 site, which in turn weakened the phosphorylation level of the downstream GSK3β Ser9 site, leading to an increase in GSK3β activity, and Zea exerted a mitigating effect on TM-induced changes in this pathway. Conclusion Zea significantly alleviated TM-induced endoplasmic reticulum stress injury through multiple mechanisms, with potential applications in the prevention and treatment of Alzheimer’s disease in the early pathological process.

Objective To explore the change of quality characteristics of Yunnan plateau specialty fresh Capsicum annuum L. and establish its evaluation system. Methods The 35 quality indexes of 59 samples of Yunnan plateau fresh Capsicum annuum L. were selected to determine and analyze, and the differences among the quality indexes of different samples of Capsicum annuum L. were investigated. The quality of Yunnan plateau specialty fresh Capsicum annuum L. was comprehensively evaluated by principal component analysis (PCA) and cluster analysis (CA), and the evaluation model of Yunnan plateau specialty fresh Capsicum annuum L. quality was established. Results There were significant differences in quality indexes among samples of Capsicum annuum L. (P<0.05), and the coefficient of variation of the quality indexes were different, indicating that the plateau fresh Capsicum annuum L. presented varieties between different quality attributes. PCA showed that 5 principal components represented the 35 quality indicators Capsicum annuum L., making 89.005% cumulative contribution to the total variance. Based on the CA results, indicators such as spiciness, capsaicinoids, dietary fiber, protein, soluble solids, carotenoids, amino acids and organic acids could be used to comprehensively evaluate the quality of Yunnan plateau specialty fresh Capsicum annuum L.. Conclusion Among 59 different samples of Capsicum annuum L., ‘Ca38’ has the best quality. ‘Ca55’ has the worst quality. The comprehensive evaluation method of PCA and CA can provide reference for the quality evaluation of different Capsicum annuum L. varieties, and provide the oretical basis for the breeding of special plateau Capsicum annuum L., and the development and utilization of the germplasm resources of Yunnan plateau specialty Capsicum annuum L..

Objective To establish a method to simultaneously determine the content of 5 kinds of components of Lonicera japonica Thunb. herbs from Sandao real estate area (neochlorogenic acid, chlorogenic acid, isochlorogenic acid A, isochlorogenic acid B and isochlorogenic acid C) by quantitative analysis of multi-components by single marker. Methods Phenomenex Synergi Hydro-RP80A (250 mm×4.6 mm, 4 μm) column was used with acetonitrile (A)-0.1% phosphoric acid aqueous solution (B) as mobile phase, the detection wavelength was 327 nm, the column temperature was 20 ℃, and the flow rate was 0.7 mL/min. The injection volume was 2 µL. Results The linear ranges of neochlorogenic acid, chlorogenic acid, isochlorogenic acid B, isochlorogenic acid A and isochlorogenic acid C were 0.41-16.40, 7.22-289.00, 0.21-8.50, 1.65-66.00 and 0.37-14.80 μg/mL (r≥0.9993), respectively. The average recovery rate was 95.25%-100.42%, and the relative standard deviation (RSD) of precision, repeatability and stability were less than 2.0%. The content of neochlorogenic acid, chlorogenic acid, isochlorogenic acid A, isochlorogenic acid B and isochlorogenic acid C in 25 batches of samples was determined by external standard method, and there was no significant difference between the measured values and the calculated values of quantitative analysis of multi-components by single marker method. Conclusion This method is accurate, reliable and simple for the simultaneous determination of the content of 5 kinds of compounds in Lonicera japonica Thunb., which solves the bottleneck problem of lack of reference substances in the quality control of Lonicera japonica Thunb.. The content of caffeoylquinic acid in Lonicera japonica Thunb. from different origins varies greatly, and it is necessary to further strengthen the processing of Lonicera japonica Thunb.. This study provides an important basis for the identification, quality evaluation and formulation of quality standards of Lonicera japonica Thunb..