Objective To quantitatively analysis and comprehensively evaluate the active component content and nutritional value of hybrid Gastrodia elata and its parent varieties. Methods A combination of ultra performance liquid chromatography, automatic amino acid analyzer and Dumas nitrogen analyzer was employed to conduct a quantitative analysis and comprehensive evaluation of their active component contents and nutritional values. One-way analysis of variance was performed using SPSS. Results The hybrid Gastrodia elata exhibited significant advantages in active component content. For instance, the total content of gastrodin and p-hydroxybenzyl alcohol in WH03 reached 1.082%, with a parishin content of 0.750%, both significantly higher than those of the parent varieties. In terms of nutritional value, the total amino acid content and protein content of hybrid Gastrodia elata were also superior to those of the parent plants. Specifically, the hybrid Gastrodia elata WH03 exhibited a total amino acid content of 7.604% and a protein content of 10.12%. Conclusion This study establishes a chemometrics-based comprehensive evaluation model for Gastrodia elata quality, revealing the chemical quality improvement patterns of hybrid strains, and provides critical scientific evidence for the genetic improvement and industrial development of Gastrodia elata.

Objective To investigate the quality differences between Actinidia chinensis Planch in China’s main production areas and New Zealand Actinidia chinensis Planch, and make a comprehensive evaluation. Methods This study used Actinidia chinensis Planch fruits from the main production areas of China and New Zealand Actinidia chinensis as experimental materials, analyzed the phenotypic traits, nutritional composition and sensory evaluation indexes of Actinidia chinensis Planch fruits, and analyzed and comprehensively evaluated the Actinidia chinensis Planch fruits by using the method of systematic description, entropy weight-technique for order preference by similarity to ideal solution (TOPSIS) method was used to analyze and comprehensively evaluate Actinidia chinensis Planch. Results The quality indexes of Actinidia chinensis Planch fruits from different production areas differed significantly. The soluble solid content of red Actinidia chinensis Planch was the highest in Yunnan and Shaanxi, with 15.9 and 15.5%, respectively, and the lowest total acid content in Sichuan was0.86%, and the mean value of soluble sugar content was the highest in Yunnan and Sichuan, with 62.2% and 59.5%, respectively, Yunnan also had the highest mean fructose and glucose content (15.1% and 17.7%, respectively). The vitamin C content of greenheart Actinidia chinensis Planch was significantly higher than that of New Zealand for the Chinese production area; Hunan had the highest soluble solids content (18.0%), and the highest mean solid-acid ratios were found in Hunan (14.5) and Chongqing (14.4), the highest mean value of soluble sugar content was found in Chongqing (58.2%), but New Zealand had the highest mean values for fructose and glucose content, which were 14.2% and 16.4%, respectively. The yellow heart Actinidia chinensis Planch had the highest mean values of vitamin C, soluble solids, solid-acid ratio, soluble sugars, fructose and glucose content for New Zealand (0.89 mg/g, 16.7%, 14.3, 63.6%, 15.6% and 17.7%, respectively), but the sucrose content of Sichuan (3.73%) and Henan (3.61%) was higher than that of New Zealand. Conclusion The study show that there are quality differences between Actinidia chinensis Planch from China’s main production areas and New Zealand Actinidia chinensis Planch. The entropy weight-TOPSIS model show that the top two scores of red Actinidia chinensis Planch are the Hongyang Actinidia chinensis Planch from Yunnan and Sichuan, the top score of green Actinidia chinensis Planch is the CuiXiang Actinidia chinensis Planch from Shaanxi, and the Hayward Actinidia chinensis Planch from New Zealand ranked the 4th, while the top score of yellow Actinidia chinensis Planch is the Sunshine Golden Fruit Actinidia chinensis Planch from New Zealand, follow by the G3 Actinidia chinensis Planch from Sichuan and Yunnan. This study verify the validity of the multi-indicator evaluation through the three-dimensional correlation model of “sensory-composition-phenotype”, and provid methodological support for the construction of the Actinidia chinensis Planch quality evaluation system.

Objective To optimize the brewing process of Grossedentata tea flavored beer and evaluate its effect on reducing uric acid. Methods With Grossedentata tea and malt as the main raw materials, the brewing process of Grossedentata tea flavored beer was optimized through single-factor experiments and response surface optimization experiments. Meanwhile, the physical and chemical indicators of Grossedentata tea flavored beer, such as alcohol content, diacetyl, total phenols, and total flavonoids, were determined. A high-uric-acid mouse model was established through animal experiments to detect the uric acid levels and liver function and other biochemical levels of mice after consuming Grossedentata tea flavored beer and ordinary beer, and to evaluate the uric acid-lowering effect of Grossedentata tea flavored beer. Results The optimal brewing process of Grossedentata tea flavored beer was 10 g/L of Grossedentata tea powder, 28% of malt addition, and 4% of yeast addition. Under these conditions, the alcohol content of this beer was 1.57%vol, the diacetyl content was 0.08 mg/L, the total phenol content was 12.41 mg/mL, the total flavonoid content was 86.12 μg/mL, the pH was 4.4, and the sugar content was 7°Brix. Animal experiments indicated that compared with ordinary beer, Grossedentata tea flavored beer could reduce serum uric acid, hepatic xanthine oxidase activity, and hepatic malondialdehyde levels. Compared with the positive control group, the activity retention of hepatic superoxide dismutase and catalase was higher, and it could reduce the content of pro-inflammatory factors, restore the level of anti-inflammatory factors, and had less side effects on the liver than the positive control group. Conclusion Grossedentata tea flavored beer has a clear and bright color, harmonious aroma, rich foam, delicate taste, and a tea aroma aftertaste. The overall sensory experience conforms to the public taste and has the health care effect of reducing uric acid.

Objective To study the effects of modified atmosphere packaging on the quality changes of lotus seeds during storage. Methods Fresh lotus seeds were used as the test material, and the appearance and nutritional quality of the lotus seeds were treated with a film-covered 20% modified atmosphere packaging (T1), and a film-covered 20% modified atmosphere packaging with 1-methylcyclopropene (T2), with a regular preservation box used as the control (CK). Results The results showed that compared to CK, both T1 and T2 treatments significantly reduced the weight loss and browning of lotus seeds, and maintained the content of nutrients such as vitamin C, amylose, total phenols and soluble solids. Under the condition of 7 days of room temperature storage, the weight loss of CK was 16.4%, T1 was 3.4%, and T2 was 4.0%. The total phenol content of CK, T1 and T2 was 5.453, 9.210 and 10.916 mg/g, respectively. The vitamin C content in T1 and T2 was 0.41 mg/100 g and 0.84 mg/100 g higher than that of the control group, and the amylose content was 0.856 mg/g and 1.438 mg/g higher than that of the control group. Conclusion The results of the study indicate that the T1 and T2 treatments have a good effect in reducing the post-harvest nutrient consumption of lotus seeds and maintaining their color, with T2 treatment showing a more significant effect compared to T1 treatment. This research provides practical evidence for the optimization of post-harvest preservation techniques for fresh lotus seeds.

Objective To investigate and analyze a food poisoning incident caused by bongkrekic acid (BA) in Xiaogan City, Hubei Province, isolate and identify the pathogenic bacteria, and detect the toxin. Methods Ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to measure BA levels in 2 exposed food samples (cold rice noodles), 3 food storage environment samples, and 2 patient blood samples. Following GB/T 4789.29—2020 Microbiological examination of food hygiene—Examination of Burkholderia gladioli (Pseudomonas cocovenenans subsp. farinofermentans), microbial identification was performed on 2 exposed food samples and 3 environmental samples, including isolation and culture, matrix-assisted laser desorption/ ionization time-of-flight mass spectrometry, 16S rDNA sequencing, real-time quantitative polymerase chain reaction (PCR) analysis, and toxin production experiments. Results The BA concentrations in the 2 patients’ blood samples were 92.2 μg/L and 1059.0 μg/L, respectively. The BA content in the unsold and frozen cold rice noodles was 2.26 mg/kg and 0.39 mg/kg, respectively, while no BA was detected in the environmental samples. Two suspected strains were isolated from the implicated food. VITEK MS MALDI-TOF MS and 16S rDNA sequencing identified both strains as Burkholderia gladioli. Real-time quantitative PCR and toxin production experiments confirmed that both strains could produce BA and tested positive for the bon gene, indicating toxigenic potential. They were comprehensively identified as Burkholderia gladioli pathovar cocovenenans. No Burkholderia gladioli was detected in the environmental samples. Conclusion This food poisoning incident is caused by cold rice noodles contaminated with Burkholderia gladioli pathovar cocovenenans. Relevant authorities need to strengthen food safety supervision to prevent similar poisoning incidents.

Objective To establish a detection method for soybean allergens in plant-based protein products based on ultra performance liquid chromatography-tandem mass spectrometry, and conduct research on the quantification and authenticity determination of allergy protein in plant-based protein products. Methods After the soybean protein isolate was hydrolyzed by trypsin, the data were collected by high resolution mass spectrometry and matched with the Uniprot database to screen out the soybean specific allergen peptides. The response surface design was adopted to optimize the extraction conditions of the allergen protein, thereby constructing the quantitative method of allergens. Actual sample tests were conducted on commercially available plant-based protein products to preliminarily obtain the content of soybean allergy proteins in different plant-based protein products. Results The 6 kinds of soybean quantitative peptides with good linearity and correlation coefficients above 0.995 were selected. The limits of detection and the limits of quantification of the method were 0.182-2.08 µg/g and 0.607-6.920 µg/g. The spiked recoveries were 97.1%-126.6% and the intra-day and inter-day precisions were 5.17%-10.20% and 5.02%-11.70%. Conclusion This method has strong specificity and high sensitivity, and can well detect plant-based protein products, achieving accurate quantification of soybean allergens without isotope-labeled peptide segments. It has a good application prospect in the detection of allergen in plant-based protein products. Meanwhile, it can achieve the identification of adulteration in plant-based protein products and the discrimination of allergic information on food labels.

Objective To investigate the difference of hydrogen isotope ratio between whole grains and cereals flour and their components and the influence of drying conditions and moisture on the determination of hydrogen isotope ratio in grains and cereals. Methods High temperature cracking/elemental analysis-stable isotope ratio mass spectrometry (TC/EA-IRMS) was used to determine the δ²H values of whole grains and cereals flour (maize, rice, wheat and sorghum) and the fractions (starch, defatted portion, fat, crude fiber and protein). The effects of different drying conditions on the δ²H values of grain were analyzed, and the influence of exchangeable hydrogen on the determination of starch hydrogen isotope ratios was explored. Results The δ²H values of various fractions in the grains and cereals were different. Drying the grain samples at 105 °C to a constant weight was the best water removal effect. After being treated with different standard water samples under the optimal drying conditions, the maximum difference in δ²H of grains and starch was 12.11‰ and 18.41‰. This indicates that exchangeable hydrogen had a significant effect on the δ²H value of starch (P<0.001). Conclusion The isotopic fractionation of sugar, fat, protein and cellulose during the growth of grain makes the distribution of hydrogen isotopes in samples not uniform. Organic compounds contain exchangeable hydrogen, which will exchange isotopes with the water in the environment where the sample is located, affecting the accurate analysis. When measuring the hydrogen isotope ratio in grain, it is necessary to exclude the interference of water. This study provides an effective reference for the determination of hydrogen isotope ratios in grain starch and the study of grain traceability in the future.

As a crucial source of natural astaxanthin, Haematococcus pluvialis powder holds a significant position in the global food, health products and feed industries. The scientificity and rationality of its quality standards are not only crucial for the market competitiveness of the products but also directly impact the health and safety of consumers. Although the national standard GB/T 30893—2014 Haematococcus pluvialis powder issued in 2014 played a pivotal role in the early stages of industrial development, technological advancements and evolving market demands have made some technical indicators inadequate for the current high-quality industry development. To address this, the National Standardization Management Committee issued the national standard GB/T 30893—2024 Haematococcus pluvialis powder in 2024, which will be officially implemented on April 1st, 2025, replacing the 2014 standard. This paper systematically introduced the basic framework of the new standard and provides an in-depth analysed of the basis for establishing key technical indicators such as total astaxanthin, all-trans astaxanthin, protein, moisture and ash. It also compared the main changes before and after the standard revision in detail. The research findings of this paper offered precise theoretical basis and technical reference for quality supervision departments, manufacturers and traders, aiding in promoting the high-quality and sustainable development of China’s Haematococcus pluvialis powder industry in the global market. Simultaneously, the implementation of the new standard will inject strong momentum into the efficient utilization of microalgae biological resources and the vigorous development of the big health industry in China, further enhancing China’s influence and competitiveness in the global microalgae industry.

Objective To investigate the effects of carboxymethyl pachymaran on the stability, structure, physicochemical properties and biological activity of casein at different ratios. Methods Pachymaran was derivatized with carboxymethyl groups to enhance its solubility, and its structural features were studied; carboxymethyl pachymaran was mixed with casein in different ratios, and the turbidity, zeta potential, protein solubility, and phase diagram of the complex were evaluated at different pH values; the aggregation degree and physicochemical properties of different casein-based samples were studied under acidic conditions using confocal laser microscopy and rotational rheometer; free radical scavenging ability and non-enzymatic glycation product inhibition ability of different casein-based samples were compared. Results The molecular weight of carboxymethyl pachymaran obtained in this study was 2.43×10⁵ g/mol. The successful preparation of carboxymethyl pachymaran was determined by the degree of substitution (0.84) and the characteristic absorption peak of carboxymethyl group. When carboxymethyl pachymaran was mixed with casein, it could effectively affect the pH stability and reduce the turbidity of casein under acidic conditions, and its solubility was also enhanced. This might be due to the electrostatic interactions between polysaccharides and proteins affecting the surface charge distribution of the molecules. Among them, the best stabilizing effect was observed when carboxymethyl pachymaran was mixed with casein at 5:1 (w/w). Subsequent studies on the structure and physicochemical properties of the complex showed that with the introduction of polysaccharides, especially when they were mixed at a ratio of 5:1 (w/w), the aggregation degree, apparent viscosity and modulus of the complex were lower, indicating that its gel network structure had better stability. The biological activity results showed that the complex, especially when they were mixed at a ratio of 5:1 (w/w), exhibited the strongest antioxidant activity and non-enzymatic glycation product inhibition ability. Conclusion The carboxymethyl pachymaran-casein complex obtained in this study has better structural stability and biological activity in acidic environments, providing a theoretical basis and technical support for the development and processing of stable acidic dairy products.