Objective To compare the physicochemical properties of Tibetan pea starch, mung bean starch, and poplar-wheat starch. Methods The amylose content, granule morphology, particle size distribution, crystalline structure, pasting properties, digestibility and thermodynamic properties of the 3 types of starch were studied. Results The amylose content in pea starch was significantly lower than that in mung bean starch and poplar-wheat starch; pea starch and poplar-wheat starch granules were mainly oval and kidney-shaped, while mung bean starch granules were mainly disc-shaped and ellipsoidal. The average particle size of pea starch was significantly different compared to the other 2 types of starch, and the relative crystallinity of the 3 types of starch types showed no significant differences; pea and mung bean starches had typical C-type crystalline structures, while poplar-wheat starch had an A-type crystalline structure. Mung bean starch had a stronger water-binding capacity, and the starch paste became more viscous after absorbing water and swelling, while pea starch and poplar-wheat starch had better thermal paste stability, with stronger heat resistance and shear resistance in high-temperature environments. Pea starch was more prone to gelation and aging, while poplar-wheat starch was less prone to aging. Poplar-wheat starch had a later pasting time, while pea starch had the earliest pasting time. Pea starch had the highest content of rapidly digestible starch and slowly digestible starch, while poplar-wheat starch had the highest content of resistant starch. Pea starch and poplar-wheat starch were easier to gelatinize than mung bean starch, which was less prone to gelatinization. Conclusion Tibetan pea starch and poplar-wheat starch are similar as granule shape and thermal paste stability, and most of their physicochemical properties are similar as those of mung bean starch.

Objective To investigate the effects of exogenous additives on the content of higher alcohols in Fructus Mori. wine. Methods This study systematically added 9 kinds of single factor experimental components from 3 major categories to the Fructus Mori. fermentation substrate, including enzyme preparations such as pectinase, cellulase and saccharifying enzyme; assimilating nitrogen sources: Diammonium dihydrogen phosphate, glutamic acid and arginine; metal ions: Calcium chloride, potassium chloride and magnesium chloride. Based on the Box-Benhnken central combination design principle, the response surface methodology was used to optimize the process of adding exogenous additives to reduce the total higher alcohol content in Fructus Mori. wine. Results The optimal exogenous additives and their amounts were: Cellulase 0.22 g/L, magnesium chloride 21.30 mg/L, potassium chloride 26.00 mg/L. Under these conditions, the total content of higher alcohols was 302 mg/L. Compared with the fermentation without adding exogenous additives, the total content of higher alcohols under these conditions was significantly reduced by 8.76%. Conclusion This study optimizes the process of adding exogenous additives to fermented Fructus Mori. wine, which can provide a theoretical basis for solving the problem of high content of advanced alcohols in Fructus Mori. wine that are prone to overgrowth.

Objective To establish a method for the determination of pentachlorophenol residues in various animal derived foods by ultra performance liquid chromatography-tandem mass spectrometry. Methods Triethylamine acetonitrile water extraction and mixed anion exchange column purification were used, and detected by ultra performance liquid chromatography-tandem mass spectrometer. This article had discussed in detail the key control points such as extraction, purification, nitrogen blowing, filtration, chromatographic-mass spectrometric separation, analysis, and qualitative and quantitative determination. The improved method optimized the proportion of extraction solvents and removed the nitrogen blowing and concentration process. Eventually, a determination method applicable to the residual amounts of pentachlorophenolic acid in muscles (pork, beef, mutton, chicken), livers (pig liver, beef liver, sheep liver, chicken liver), kidneys (pig kidney, beef kidney, sheep kidney, chicken kidney), fish, shrimp, crabs, shellfish, poultry eggs (chicken eggs, duck eggs, goose eggs, quail eggs), milk and milk powder was established. Results The pentachlorophenol were linear in the range of 0.2-8.0 ng/mL with correlation coefficients (r²) higher than 0.99. The limits of detection (S/N≥3) were 0.3 µg/kg, and the limits of quantitation (S/N≥10) were 1.0 µg/kg. The recovery rates of different matrices at LOQ, 2LOQ and 10LOQ spiked levels were all between 64.5% and 119.0%, with intra and inter assay relative standard deviation (RSD) less than 15%. Conclusion The method is simple to operate, highly accurate, and has good applicability, which can meet the detection of pentachlorophenol residues in different animal derived foods.

Objective To analyze and evaluate the nutritional quality of different varieties of almonds in Xinjiang. Methods The 19 kinds of varieties of almonds grown in Xinjiang were selected as the research objects. The content of macronutrients and micronutrients, fatty acids, amino acids and active substances were determined. Based on principal component analysis, a comprehensive evaluation of the quality of the 19 kinds of varieties of almonds was conducted. Results The protein content of almonds was 22.34 g/100 g, the fat was 35.93%, and the carbohydrate content was 35.76%. The 3 kinds of organic acids, namely tartaric acid, fumaric acid and citric acid, were detected, with average content of 217, 3.98 and 197 g/kg, respectively. The content ranges of total polyphenols and total flavonoids were 0.54-1.94 mg/g and 1.42-15.79 mg/g, respectively. Oleic acid and linoleic acid were the main fatty acids in almonds, with average proportions of 73% and 18%, respectively. The 18 kinds of amino acids were detected in almonds, among which glutamic acid had the highest content (4.97 g/100 g), and methionine had the lowest content (0.08 g/100 g). The main minerals in almonds were potassium (705 mg/100 g), phosphorus (484 mg/100 g), magnesium (268 mg/100 g) and calcium (264 mg/100 g). The results of principal component analysis indicated that the cumulative variance contribution rate of the first 4 principal components of the nutritional components in almonds was 86.60%. Alanine, isoleucine, leucine, phenylalanine, arginine, oleic acid, linoleic acid, palmitoleic acid, methionine and proline were important indicators for identifying the nutritional quality of almonds. Conclusion There are differences in the nutritional components among different varieties of Xinjiang almonds, and the composition and content of fatty acids and amino acids are the main parameters for evaluating almond quality.

Objective To establish a method for simultaneous determination of 5 kinds of heavy metals [lead (Pb), cadmium (Cd), arsenic (As), mercury (Hg), copper (Cu)] and harmful elements in longan lour by inductively coupled plasma-mass spectrometry (ICP-MS), and to evaluate the safety of longan lour. Methods Microwave digestion-ICP-MS was used to determine 5 kinds of heavy metals and harmful elements in longan lour, single factor pollution index method and Nemero comprehensive pollution index method were used for pollution assessment, the health risk assessment was carried out according to 4 steps: Hazard identification, hazard characterization, exposure assessment and risk characterization. Results The 5 kinds of elements had a good linear relationship (r>0.999) within a certain content range, the recovery rates were 97.5%-106.8%, and relative standard deviations were 0.11%-2.52%, indicating that the method was accurate and reliable. According to the heavy metal and harmful element limit standards for medicinal materials and decoction pieces in the Pharmacopoeia of the People’s Republic of China (2020 edition), longan lour from one producing region exceeded the Pb limit, with a non-compliance rate of 5%. Safety evaluation studies revealed that samples from 3 producing regions were contaminated with heavy metals and harmful elements to varying degrees, while those from the remaining 17 regions were safe. Health risk assessment studies indicated that Pb and As exposure from longan lour in a small number of producing regions might pose certain non-carcinogenic health risks to humans, warranting attention. Conclusion The model established in this study effectively assesses the health risks of heavy metals and harmful elements in longan lour, providing reference data for formulating limit standards for heavy metals in longan lour and offering a scientific basis for establishing a safety evaluation system for this medicinal material.

Objective To explore the compositional differences in the volatile flavor substances of 6 kinds of Miao rice wines and compare their volatile flavor qualities. Methods Volatile compounds of 6 kinds of Miao rice wines (MJ1-MJ6) were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry, and the aroma qualities were compared using principal component analysis. Results A total of 99 kinds of volatile flavor substances were detected in the study, with significant differences in content and composition among the samples, among which 11 kinds of common substances such as ethyl decanoate, isobutanol, ethyl hexanoate and isoamyl acetate constituted the basic flavor of Miao rice wine. MJ1 to MJ6 contained 12, 7, 4, 7, 4 and 11 kinds of unique substances, respectively. The top 3 most abundant substances varied from sample to sample, but were mainly esters. In terms of substance categories, esters and alcohols dominated the volatile flavor substances of 6 kinds of Miao rice wines. Principal component analysis showed that alcohols, aromatics, esters, olefins, acids and other substances were the key factors affecting the aroma quality of rice wine, with the best aroma quality being obtained for rice wine MJ6. Conclusion This study clarifies the characteristics and differences of the aroma substances of 6 kinds of Miao rice wines, and provides an important reference for the development of the Miao rice wine industry.

Objective To explore the effects and mechanisms of sea cucumber intestinal ovigerm peptides (SCIOP) on enhancing the immune function of mice through network pharmacology and animal experiments. Methods The database was used to screen the active chemical components of SCIOP and the targets of immune cells. Gene ontology (GO) functional analysis, kyoto encyclopedia of genes and genomes (KEGG) pathway enrichment analysis were conducted on the relevant core targets to preliminarily explore the potential targets and mechanisms of SCIOP in enhancing immune function. Male kunming mice (KM) aged 4-5 weeks old were randomly assigned to 4 groups. The experimental groups were treated with SCIOP at doses of 0.52 g/kg (SCIOP-L) and 1.04 g/kg (SCIOP-H) via gavage, the positive control group received 0.52 g/kg of sea cucumber peptides, while the blank control group was given an equal volume of distilled water by gavage. After 30 days of gavage, various immune indicators were measured, including organ/body weight ratio, delayed-type hypersensitivity, splenic lymphocyte transformation capacity, humoral immunity, and peritoneal macrophage phagocytic activity were measured. Results The results of network pharmacology showed that the active ingredients of SCIOP in enhancing immune function mought be cucumarioside, holothurin and other 15 kinds of ingredients. The key targets mought be cell division cycle 25A (CDC25A), fibroblast growth factor 1 (FGF1) and other 46 immune targets, which mainly enriched in cell adhesion molecules, hypoxia-inducible factor-1 (HIF-1)and other 14 signaling pathways. Animal experiment results showed that SCIOP significantly increased delayed-type hypersensitivity, serum hemolysin level, the phagocytic capacity of peritoneal macrophages, and splenic lymphocyte transformation capacity. Conclusion SCIOP activates immune cells with characteristics of multiple components, multiple targets, and multiple pathways, which may exert their immune-enhancing effects through various active components acting on multiple core targets and regulating a number of signaling pathways.

Objective To establish a method for the qualitative and quantitative determination of a new illegal additive in foods, vardenafil impurity 31 by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods The UPLC-MS/MS was used to screen 92 kinds of substances of nafils illegally added in foods. The ultra performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS) was used to analyze the structure of the test sample. After the structure was inferred, the standard substance was purchased and verified. The target substance in the test sample was confirmed to be vardenafil impurity 31. The multiple reaction monitoring (MRM) method was established by UPLC-MS/MS, which was suitable for the qualitative and quantitative determination of vardenafil impurity 31 in foods. Results The limit of detection of vardenafil impurity 31 was 5 μg/kg, and the limit of quantitation was 10 μg/kg. The linear relationship was good in the linear range of 0.1-50.0 ng/mL, the correlation coefficient (r) was 0.9976, the average recovery rate was 85.33%-89.41%, and the relative standard deviation (RSD) was less than 10%. Conclusion The established method is simple and accurate, and can be used for the qualitative and quantitative determination of the new illegal additive vardenafil impurity 31 in foods.

Objective To optimize the formulation of Dendrobium officinale compound beverage and investigate its immunomodulatory effects. Methods Single-factor experiments were first conducted to explore the effects of concentrated juices from Dendrobium officinale, Polygonatum sibiricum, Astragalus membranaceus, mulberry and wolfberry on the sensory quality of the compound beverage. Subsequently, orthogonal tests were employed to optimize the formulation and determine the optimal recipe. The immunomodulatory effects were further studied using a zebrafish model. Results The optimal ingredient ratio for the Dendrobium officinale compound beverage was determined as follows: 70% Dendrobium officinale concentrated juice, 1% Polygonatum sibiricum concentrated juice, 1% Astragalus membranaceus concentrated juice, 10% mulberry concentrated juice and 5% wolfberry concentrated juice. The beverage prepared with this formulation achieved the highest sensory score. Different concentrations of the compound beverage (7.81, 15.60 and 31.20 μL/mL) significantly increased neutrophil levels in the zebrafish tail and upregulated the relative gene expression of interleukin-12 and tumor necrosis factor-alpha. Conclusion The Dendrobium officinale compound beverage exhibits a deep brown color, uniform appearance, pleasant flavor and excellent taste, demonstrating significant immune-enhancing effects.

The traceability of grain origins and authenticity identification have garnered increasing attention from consumers. In recent years, significant progress has been made in research on Oryza sativa origin traceability and authenticity identification, encompassing technologies such as stable isotope analysis, mineral element profiling, spectroscopy, volatile compound analysis, DNA-based methods and metabolomics. This paper reviewed the research progress on the integration of various technologies with multivariate analytical methods in the traceability of origin tracing and authenticity identification of Oryza sativa, while discussed the principles, application scope, effectiveness and advantages/disadvantages of different techniques. By incorporating the geographical, varietal and organic characteristics of Oryza sativa, it summarized the latest developments in Oryza sativa origin traceability systems. The study aimed to provide reference foundations for Oryza sativa quality control and food safety, promote the establishment of traceability databases, and highlights its critical implications for safety regulation, rights protection and brand safeguarding in the Oryza sativa industry.