Objective To study the optimization of convenient mixed grain rice process through response surface methodology. Methods Using purple rice, black rice, oatmeal rice and red rice as the main raw materials, the pregelatinization process was determined by the water absorption and pasting degree of the miscellaneous grains. To optimize the production process of convenient omnivorous rice through single-factor and response surface tests using sensory evaluation as an index. Results The result showed that the pregelatinization process of mixed grains was soaking at 23 ℃ for 120 min and steaming for 20 min; the suitable parameters of the process for the convenient mixed grain rice were 27% of mixed grain rice addition, 54 min of cooking time, and 1:1.30 of rice-water ratio. This time, it was possible to produce a convenient mixed grain rice with superior flavor, tissue state, texture and color. Conclusion In this study, a convenient and flavorful rice of convenient mixed grains was developed. This provides a certain theoretical basis for pre-cooking treatment in the processing of mixed grain rice and promotes the industrialization of mixed grain food.

Objective To establish a rapid determination and analysis method for crotonoside, magnoflorine and isoguanine in food by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods The samples were extracted with 60% (volume fraction) acetonitrile aqueous solution. After vortex oscillation, ultrasonic extraction and high-speed centrifugation, the supernatant was filtered through a filter membrane and used for determination. The mobile phase consisted of acetonitrile-0.1% (volume fraction) formic acid aqueous solution for gradient elution. Separation was carried out on a Waters BEH Amide (3.0 mm×100 mm, 2.5 μm) chromatography column. The mass spectrometry was conducted using positive ion electrospray ionization (ESI⁺) and multiple reaction monitoring (MRM) mode for qualitative and quantitative determination of 3 kinds of alkaloids, namely crotonoside, magnoflorine and isoguanine. Results The linear relationship between 3 kinds of alkaloids was good within the corresponding mass concentration range (r>0.997), the average recoveries ranged from 83.7% to 102.3%, and the relative standard deviations were ranged from 3.2% to 7.4% (n=6). The limits of detection for crotonoside and magnoflorine were both 0.1 μg/L, and the limits of quantification were 1.0 μg/L. The limit of detection for isoguanine was 1.0 μg/L, and the limit of quantification was 2.0 μg/L. Conclusion This method has a rapid and simple sample pretreatment process, short time-consuming, high sensitivity and good accuracy, and is suitable for the rapid detection and confirmatory analysis of 3 kinds of alkaloids in emergency incidents of suspected croton poisoning.

Penicillin antibiotics are widely used in the field of animal and plant disease prevention and control. However, due to improper or even illegal use, there are residues of penicillin antibiotics in food. The molecular structure of penicillin is unstable and undergoes varying degrees of degradation under different conditions. The degradation products, such as penicilloic acid, are the primary contributors to its allergenicity and cytotoxicity. And once penicillin degrades, conventional detection technologies for it will not accurately reflect the actual situation. At present, the potential risks of degradation products of penicillin antibiotics in food safety have not been given sufficient attention both domestically and internationally. This article summarized the degradation processes of penicillin antibiotics under different conditions, summarized the specific applications of high performance liquid chromatography, liquid chromatography-tandem mass spectrometry, immunoassay and surface-enhanced Raman spectroscopy in the detection of degradation products of penicillin antibiotics. Additionally, this paper analyzed the applicability characteristics and limitations of these methods to raise awareness of food safety issues caused by degradation products of penicillin antibiotics and provide references for further research and development of related detection technologies.

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 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 find out the characteristics of amino acid composition and the differences of nutritional value of Coix lacryma-jobi in Fujian Province. Methods Taking Coix lacryma-jobi from Nanping, Putian, Sanming, Liaoyang, Guizhou and Yunnan as experimental materials, the amino acid content of Coix lacryma-jobi was determined by acid hydrolysis method and automatic amino acid analyzer. Based on the protein model recommended by Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) and the egg protein standard model, score of ratio coefficients of amino acids (SRC) of Coix lacryma-jobi was calculated and compared. At the same time, the changes of amino acids in Coix lacryma-jobi in different areas before and after storage for 10 months were studied, and the mechanism of amino acid changes in Coix lacryma-jobi during storage was discussed. Results There were 17 kinds of protein amino acids in Coix lacryma-jobi in 6 areas, with the total amino acids of 7.34-17.97 g/100 g. The amino acid content of Coix lacryma-jobi in Liaoyang area was the highest, followed by Putian area Coix lacryma-jobi, while Sanming area Coix lacryma-jobi exhibited the lowest levels. After 10 months of storage, the total amino acid content of Nanping area Coix lacryma-jobi remained relatively stable. In contrast, Coix lacryma-jobi from other regions showed varying degrees of decline in total amino acids. Notably, Sanming area Coix lacryma-jobi demonstrated a significant increase in the total amino acid content from 7.34 g/100 g to 11.17 g/100 g, representing a 52.2% rise. The total essential amino acids (TEAA) in Coix lacryma-jobi ranged from 1087 to 2389 mg/g N. The essential to total amino acid ratio (E/T, 33.82%-39.29%) and essential to non-essential amino acid ratio (E/N, 51.09%-64.71%) indicated that Liaoyang area Coix lacryma-jobi had the highest TEAA, whereas Sanming area Coix lacryma-jobi had the lowest, with both falling below the egg protein reference pattern. However, Putian and Liaoyang area Coix lacryma-jobi surpassed the FAO/WHO reference standards in terms of TEAA, E/T and E/N ratios. The SRC of Coix lacryma-jobi was 39.71-48.30 from 6 origins, and the highest score was Coix lacryma-jobi in Nanping area and the lowest was Coix lacryma-jobi in Liaoyang area. Lysine was the first restrictive amino acid, followed by methionine and cystine. Conclusion Coix lacryma-jobi contains a complete range of amino acids, giving it significant development and utilization potential. This can serve as a basis for evaluating the quality of Fujian Coix lacryma-jobi.

Objective To achieve the identification and rapid detection of commonly found types of meat floss on the market via low-field nuclear magnetic resonance. Methods This study developed a low-field nuclear magnetic resonance two-dimensional relaxation fingerprinting technique suitable for the rapid detection of meat floss product types. Based on the colour discrepancy, different types of meat floss products can be distinguished. Results The developed two-dimensional relaxation fingerprinting technique can quickly and non-destructively distinguish between commonly available pork, chicken, beef, fish, and their mixed meat floss products.With the change in the proportion of different components in meat floss, the fingerprint spectrum shows a significant qualitative trend, effectively reflecting the changes in the proportion of various meats in meat floss, which proves the accuracy of this technology. Conclusion This research method can rapidly, non-destructively and accurately differentiate most types of meat floss on the market, meeting the needs of the food industry and government testing institutions, making it a promising new detection tool with great potential.

Objective To use coleslaw at the retail-to-consumption level as a source of contamination with Staphylococcus aureus, assess the health risk posed to residents of Jilin Province and identify the key contributing factors. Methods Based on the monitoring data of Staphylococcus aureus in coleslaw in Jilin Province from 2011 to 2019, combined with the data of residents’ coleslaw consumption and temperature, a prediction model of Staphylococcus aureus growth was established. The results were analysed and Monte Carlo simulated using @Risk8.0 software, and a quantitative risk assessment of Staphylococcus aureus in commercially available coleslaw in Jilin Province was carried out in 4 parts: Hazard identification, exposure assessment, hazard characterization and risk analysis. Results The data statistics showed that the initial contamination rate of Staphylococcus aureus in coleslaw was 3%, and the average contamination was -2.37 log10CFU/g, with a 95% confidence interval of (-5.88, 1.27) log10CFU/g. The assessment results showed that the probability of triggering Staphylococcus aureus intoxication was 0.1%, and the number of cases of illness that could be caused by Staphylococcus aureus was 154500 cases per year. Conclusion The initial level of Staphylococcus aureus contamination in coleslaw is most important in causing the risk of Staphylococcus aureus infection, follow by storage temperature. Keeping the source ingredients, preparation environment clean and hygienic, and having good refrigerator use habits are important measures to reduce the risk of developing Staphylococcus aureus infections in coleslaw.

Objective To discuss the nutritional quality and flavor characteristics of honey from Apis cerana cerana in Changbai Mountain. Methods The physicochemical and nutritional parameters (diastase number, fructose, glucose, maltose, sucrose, fat, protein, proline, Na and vitamin C) of honey from Apis cerana cerana in Changbai Mountain (region of Tonghua, Jilin, Baishan and Yanbian) were determined based on several published standards in this study. The volatile compounds in honey were detected by gas chromatography-ion mobility spectrometry (GC-IMS), and its aroma characteristics were clarified. Results The results showed that all the indicators were in line with the national and industrial standards, and the quality of honey from Tonghua region was the best. A total of 105 compounds were identified in honey from 4 region, among which alcohols, aldehydes, ketones and esters were important components of the flavor. And there were differences in the volatile components of honey from Changbai Mountain in different regions. Among them linalool oxide, furfural, ethyl acetate, acetic acid, 2-methyl-1-propanol and 3-methyl-1-butanol were the characteristic substances of honey from Apis cerana cerana in Changbai Mountain, and they contributed to the composition of its characteristic aroma. Conclusion Honey from Apis cerana cerana in Changbai Mountain is a nutritious honey food with certain advantages in nutritional values such as proline, protein, and vitamin C.

With the continuous extension and increasing complexity of the global food supply chain, coupled with the rapid emergence of new business models, novel foods and innovative commercial practices, food fraud has become a growing concern and a global issue. In recent years, the risks posed by food fraud to food safety, public health and consumer confidence have been widely reported. This paper systematically reviewed the various definitions and classifications of food fraud currently recognized internationally, with a particular focus on analyzing the functionalities and applications of major global food fraud databases. It also summarized and analyzed mitigation measures for food fraud, guidelines and standards for vulnerability assessments, and related evaluation tools. Furthermore, the paper elaborated on the research progress in food fraud detection technologies, highlighting the applications and limitations of traditional detection methods, and explores the prospects of emerging technologies. Special emphasis was placed on the importance of integrating multiple detection technologies, big data, and artificial intelligence in enhancing detection efficiency and accuracy. Finally, the paper provided relevant recommendations, aiming to offer insights and references for addressing food fraud issues in China.