With the continuous improvement of people's consumption capacity and consumption level, baking foods are deeply loved by consumers for their rich nutrition, great taste, fashion, easy to carry and other characteristics. Baking foods often need to dehydrate the dough through high temperature and dry hot baking to dry and harden, and then chemical changes such as starch gelatinization and protein denaturation occur, and the result is delicious bread, cakes, etc. However, this kind of food would form large amounts of 5-hydroxymethylfurfural (HMF) and other pollutants during the baking process. When the content of HMF exceeded a certain limit, it would cause harm to the human body. High concentration of HMF is cytotoxic, mutagenic, genotoxic, etc., and has potential health risk to humans. How to control the formation of contaminants such as HMF in baking foods has become the focus of the food industry. This article reviewed the sources of HMF in baking foods and the toxicity of HMF, summarized the inhibition measures of HMF in baking foods in recent years from 3 aspects of improving the types of precursors in raw materials, optimizing the baking process, and adding inhibitors, to provide theoretical reference for the control of HMF in the industrial production of baking foods.

Objective To establish a method for determination of 2 kinds of new carbadenafil analogue in tablet candies and solid beverages by high performance liquid chromatography. Methods The sample was extracted by methanol ultrasound, the extract was centrifuged, filtered through a microporous membrane, and analyzed by the high performance liquid chromatography. The separation was performed on a Waters Xbridge C₁₈ column (250 mm×4.6 mm, 5 μm) with gradient elution by using 20 mmol/L ammonium acetate aqueous solution and methanol as the mobile phase, and quantified by external standard method. Results The 2 kinds of new carbadenafil analogue demonstrated good linearity in the range of 0.5-100.0 μg/mL, with the correlation coefficient values (r²) being higher than 0.999. The limits of quantification were found to be 5 mg/kg. The recoveries at 3 spiked levels of 1, 2 and 10 times the limits of quantification in blank matrix were in the range of 87.32%-93.92%, with the relative standard deviations between 1.19%-4.08%. A total of 8 batches of positive samples were detected using this method, with a content range of 218-2170 mg/kg. Conclusion The method is convenient, accurate and efficient. It can meet the identification requirement of illegally added 2 kinds of new carbadenafil analogue in tablet candies and solid beverages, and provide effective technical support to combat the illegal addition of new carbadenafil analogue in food.

Objective To explore the molds contamination of oyster sauce after open-cap and deterioration, and isolate and identify the contaminating molds. Methods In this study, the 6 kinds of oyster sauce in 9 different home kitchen environments were used as research objects, and the molds in the deteriorated oyster sauce were separated by the three-point separation method, combined with morphological characteristics and ITS sequence analysis for identification. Results The molds contamination in oyster sauce in the home kitchen environment mainly were due to the dominant growth of microorganisms in the environment in the oyster sauce. A total of 35 strains of molds 16 genera, were isolated from the deteriorated oyster sauce, of which 9 strains of Penicillium, 4 strains of Talaromyces and 4 strains of Aspergillus were isolated, which accounted for 25.71%, 11.42% and 11.42% of the total number of strains isolated, respectively. Conclusion Penicillium, Talaromyces and Aspergillus are the main moulds responsible for the deterioration of open-cap oyster sauce in the home kitchen environment, which can provide a research basis for the quality and safety control of oyster sauce products in the process of use.

Objective To explore the effects of the addition of low glycemic index (GI) corns tarch on the quality of biscuits and the in vitro starch digestibility. Methods Biscuits were prepared using wheat flour as the main ingredient and replacing wheat flour with low GI corn starch at 5 kinds of ratios of 0%, 10%, 20%, 30%, and 40%, and the quality characteristics and sensory characteristics of the biscuits was measured and analyzed. Their in vitro starch digestibility and the rheological properties of the digesta were investigated. Results Crude protein content was highest in the low GI corn starch biscuits with an addition level of 10%, at (7.65±0.10)%. Meanwhile, the carbohydrate content was lowest in the low GI corn starch biscuits with an addition level of 20%, at (66.14±1.50)%. The addition of low GI corns tarch increased the hardness and crispness of the biscuits, while improving their chewiness; when the addition was 10%, the biscuits received the highest scores for color, scents, texture, and organizational structure. As the amount of low GI corns tarch added increased, the estimated glycemic index (eGI) of the biscuits decreased, and the viscosity of the digesta increased. Conclusion Adding an appropriate amount of corns tarch can effectively improve the GI value of biscuits, providing a fundamental experimental basis for the development of low GI foods, and offering new insights into the application of corns tarch in the food industry.

Objective To study and analyze the content of aflatoxins in Hunan characteristic chili sauce and the main sources of aflatoxin contamination. Methods Content of aflatoxins in raw materials, wheat germ, semi-finished products, and finished products in Hunan characteristic chili sauce enterprises for 3 consecutive years was tracked and monitored. Traditional cultivation methods and gene sequencing technology was used to isolate and identify fungi in key production processes, and determine the main source links and strains of aflatoxins in Hunan characteristic chili sauce. Results Due to the influence of traditional techniques, the content of aflatoxin in spicy sauce products of various enterprises was unstable, with the highest aflatoxin content occurring in the wheat germ stage. Rhizopus and Aspergillus oryzae may be the main dominant microorganisms in the growth of spicy sauce. The 14 strains of fungi were isolated and screened from samples with high levels of aflatoxin, of which 6 strains were Aspergillus flavus. Through verification and traceability analysis, it was found that the main source of aflatoxin content in spicy sauce was Aspergillus flavus in raw materials or wheat germ. Conclusion Important step in the production of aflatoxin in Hunan characteristic chili sauce is the wheat germ making process, and the main source of aflatoxin is Aspergillus flavus. Therefore, the isolation, identification, and traceability research of Aspergillus flavus in Hunan characteristic chili sauce have important guiding significance for the quality and safety control of Hunan characteristic chili sauce.

Objective To develope a method based on organic solvent extraction and solid phase extraction purification combined with ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for the simultaneous determination of 23 kinds of perfluorinated and polyfluoroalkyl substances (PFASs), including perfuluorocarboxylic acids, perfluoroalkyl sulfonic acids, and fluorotelomer sulfonic acids, in freshwater fishes. Methods The chromatographic conditions and mass spectrometry parameters were optimized, and the effects of extraction solvent and solid phase extraction column fillers on sample recovery and purification were investigated. The optimal sample pretreatment and instrument conditions were determined. Freshwater fish samples were directly extracted with 2% formic acid and purified using a lipid removal PPR Pro column. With 5 mmol/L ammonium formate aqueous solution and methanol as mobile phase, the target substances were separated by C₁₈ chromatographic column. The mass spectrum was detected by electrospray ion source (ESI^-), multi reaction monitoring (MRM) and stable isotope internal standard method. Results The 23 kinds of target PFASs had a good linear relationship within 0.5-100.0 ng/mL mass concentration range (r²>0.980), with the limits of detection was 0.030-0.146 μg/kg and the limits of quantification were 0.100-0.567 μg/kg. The spiked recoveries of serum sample were 72.9%-111.0%, with relative standard deviations of 3.0%-17.5% (n=9). Conclusion The method has the advantages of simple operation, high sensitivity, strong anti-interference and good precision, and is suitable for the rapid detection and analysis of 23 kinds of perfluoroalkyl carboxylic acids, perfluoroalkyl sulfonic acid and polyfluorotelomeric sulfonic acid in freshwater fish.

Objective To explore the factors affecting the accuracy of sulfur dioxide detection in preserves and its quality control. Methods Adopt internal quality control measures such as blank experiments, negative matrix testing, negative matrix labeling, quality control sample testing, and personnel parallelism and external quality control to conduct sulfur dioxide testing on preserved fruits. Verifyed the experimental effect with Z value, in depth discussion and analysed of the problems encountered in the process of sulfur dioxide detection and their solutions. Propose technical points for controlling and eliminating experimental deviations. Results The laboratory had passed measurement review and proficiency testing by the series of quality control measures formulated. Conclusion GB 5009.34—2022 National standards for food safety-Determination of sulfur dioxide in food acid-base titration method for detecting sulfur dioxide in food is prone to result deviation. This study proposes the development of various quality control measures, problems encountered during the detection process and their solutions, technical points for controlling and eliminating experimental deviation, which can help improve the accuracy of sulfur dioxide detection, and provide experimental references for other testing institutions to carry out this project.

Objective To investigate the effects of aging time on the volatile flavor components of soy sauce. Methods Differences in volatile aroma components between black bean soy sauce and soybean meal soy sauce aged at different times were analyzed using electronic nose combined with headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and key aroma components were identified using odor activity value (OAV) method. Results A total of 1227 kinds of volatile substances were detected in 6 kinds of soy sauce samples with different aging times, mainly including 265 kinds of esters, 155 kinds of terpenes, 153 kinds of ketones, 137 kinds of heterocyclic compounds, 104 kinds of alcohols, 77 kinds of acids, 72 kinds of aldehydes, 59 kinds of phenols, 54 kinds of hydrocarbons, 50 kinds of amines, 30 kinds of aromatic hydrocarbons, 27 kinds of ethers, 26 kinds of nitrogen-containing compounds, 9 kinds of sulfur-containing compounds, and 9 kinds of halogenated hydrocarbons. With the increase of aging time, the types and relative content of volatile compounds in black bean soy sauce and soybean bean soy sauce showed significant differences (P<0.05), and the key aroma components contribute significantly to the overall flavor characteristics. Electronic nose technology could effectively distinguish the volatile aroma characteristics of soy sauce with different aging times, and was consistent with the trend of changes in volatile flavor compounds. A total of 132 kinds of key aroma components (OAV>1) were identified through OAV, among which aldehydes, phenols, and terpenes contributed the most to the overall aroma of soy sauce. Conclusion This study reveals the influence of different aging times on the volatile components and aroma quality of black bean soy sauce and soybean meal soy sauce, providing theoretical and experimental references for the improvement of soy sauce and flavor quality.

Objective To optimize the formula and processing technology of braised pork. Methods The pork belly was cured by ultrasonic treatment for 30, 45 and 60 min and static curing as the control. The marinade uptake, production rate, drip loss rate and cooking loss rate were used as indicators to compare the effects of ultrasonic and static curing on curing efficiency and quality. The sensory characteristics of braised pork made by traditional and vacuum low-temperature slow cooking techniques were compared by measuring the moisture content, thermal processing loss and sensory scores. The formula of braised pork was optimized by using sensory scores as the index and conducting single factor and orthogonal experiments. Results Compared with static curing, different ultrasonic treatment times were beneficial to the improvement of the marinade uptake and production rate of the meat, and the cooking loss rate and drip loss rate were significantly lower than those of the static curing group. The marinade uptake was the highest after 60 min of ultrasonic treatment, and there was no significant difference in the production rate between 45 min and 60 min of ultrasonic treatment. With the extension of ultrasonic treatment time, the drip loss rate gradually increased, reaching a maximum of 6.20%, and the cooking loss rate was relatively low after 45 min and 60 min of ultrasonic treatment. Overall, ultrasonic curing for 45 min was the most effective. In terms of vacuum low-temperature slow cooking technology, the total sensory scores of 65 ℃ and 70 ℃ for 6 h and 70 ℃ for 8 h were relatively high. When the slow cooking temperature was set at 70 ℃ for 6 h, the color, aroma, taste and texture of braised pork were significantly improved. Compared with the traditional process, the cooking loss rate was significantly reduced and the moisture content was significantly increased. In terms of formula optimization, the sugar-oil-water mass ratio had the most significant effect on the sensory score, followed by spices and dark soy sauce. The optimal formula was determined as follows: 250 g of streaked pork, 30 g of sugar solution (including 15 g of white granulated sugar, 6 g of vegetable oil, and 9 g of water), 6 g of soy sauce, 5 g of Huadiao wine, 400 g of water, 2 g of anise, 0.2 g of fragrant leaves, and 1.2 g of cinnamon. Conclusion The ultrasonic assisted curing and sous-vide technology can effectively improve the quality of braised pork, and the improved formula technology makes the comprehensive sensory evaluation of braised pork the best.

Objective To establish an analytical method for the determination of gamithromycin residues in raw milk based on matrix external standard method combined with through type purification column (EMR-Lipid) and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Methods The samples were extracted with acid acetonitrile, purified by the EMR-Lipid through type purification column, gradient eluted through a BEH C₁₈ chromatographic column. Detection was carried out in the electrospray positive ion multiple reaction mode, and quantification was performed using the matrix external standard method. Results Calibration curves were linear in the range of 0.5-20.0 ng/mL with correlation coefficients more than 0.99. The limit of detection (LOD) was 0.5 μg/kg, limit of quantification (LOQ) was 1.0 μg/kg. Gamithromycin showed a matrix enhancement effects in raw milk. After matrix blank curve correction, the average recoveries of gamithromycin at different spiked concentrations ranged from 74.0% to 77.0%, and the relative standard deviations (RSD) of the determination results were from 3.92% to 4.57%. Conclusion This method is accurate, sensitive, stable, simple, and easy to operate, it can be used for the rapid determination and quantitative analysis of gamithromycin residues in raw milk, providing technical support for monitoring the residual amount of gamithromycin in raw milk.