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 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 develop a Gastrodia elata Blume enzyme tablet sugar and optimize its formula using response surface methodology. Methods By utilizing the extensive pharmacological activities of the main active ingredients in Gastrodia elata Blume, using Gastrodia elata Blume enzyme concentrate as the main raw material and xylitol, citric acid, maltodextrin and magnesium stearate as auxiliary materials, an experiment was designed using response surface methodology, and sensory evaluation was used as the evaluation index to optimize the tablet sugar formula. Results The optimal ratio was determined by examining the effects of the ratio of concentrated raw materials, sweeteners, and acidifiers on the quality of compressed sugar. The best ratio was: Gastrodia elata Blume enzyme concentrate 215 g, xylitol 596 g, citric acid 11 g and maltodextrin 225 g and magnesium stearate 10 g. Conclusion This study optimizes the formula of Gastrodia elata Blume enzyme tablet sugar, effectively utilizing Gastrodia elata Blume resources to lay a scientific foundation for the research and development of tablet sugar, and opening up new possibilities for the utilization of traditional Chinese medicine.

Objective To explore the impacts of diverse food processing environments on the antioxidant activity of polysaccharides and peptides derived from Auricularia auricula, and analyze the food functional characteristics of these polysaccharides and peptides. Methods Taking Auricularia auricula as the raw material, Auricularia auricula polysaccharides and peptides were prepared through enzymatic hydrolysis. Various conditions of different food additives, metal ions, high temperatures, pH and light intensity were simulated to assess the antioxidant stability, functional characteristics, and morphological features of Auricularia auricula polysaccharides and peptides. Results Exposure to light, strong acids and bases, as well as the presence of Na⁺, K⁺, and the sterilization method, had a minimal impact on the antioxidant activity of Auricularia auricula polysaccharides. However, the addition of Fe³⁺, Cu²⁺, glucose and sucrose caused a decline in the antioxidant activity of Auricularia auricula polysaccharides. In contrast, the addition of erythritol, citric acid, potassium sorbate and sodium benzoate enhanced the antioxidant activity of Auricularia auricula polysaccharides. Lighting, a pH range of 5-7, and the sterilization method had little effect on the antioxidant activity of Auricularia auricula peptides. The addition of Fe³⁺, Cu²⁺, glucose and sucrose led to a decrease in the antioxidant activity of Auricularia auricula peptides, while the addition of Na⁺, K⁺, erythritol, citric acid, potassium sorbate and sodium benzoate increased the antioxidant activity of Auricularia auricula peptides, with the highest antioxidant activity observed at 60 ℃. Auricularia auricula polysaccharide and polypeptide possessed general water-holding capacity and certain oil-holding capacity. Their foaming property, foam stability, emulsifying property and emulsifying stability increased in a dose-dependent manner. The freeze-dried powder became denatured and inactivated if it could not tolerate high temperatures. Conclusion The polysaccharides and peptides prepared from Auricularia auricula are suitable for use as emulsifiers, foaming agents, or functional ingredients in industries such as food, health products, pharmaceuticals, cosmetics, etc. This study can offer a theoretical basis for the deep processing of Auricularia auricula.

Objective To study the volatile compounds produced by atmospheric cold plasma (AP) treatment on the crude fat of Trachinotus ovatus during storage at 4 ℃, and characterize and analyze them. Methods The volatile organic compounds in the crude fat of Trachinotus ovatus after AP treatment during storage at 4 ℃ were qualitatively and quantitatively analyzed by electronic-nose and gas chromatography-mass spectrometry (GC-MS), and the taste substances of crude fat of Trachinotus ovatus were detected by electronic tongue. Results The types and content of alcohols and acids detected in the AP treatment group were low. The odor activity values showed that isobutyraldehyde, butyl hydroxytoluene, (Z)-3-phenylacrolein, cinnamyl acetate and dibutyl phthalate were the main volatile compounds in the fresh group, AP treatment group and storage control group. The electronic-nose radar map showed that the sensor response of the AP treatment group was weaker than the other two. Conclusion AP treatment can effectively protect the flavor stability of food during storage at 4 ℃. AP treatment group can bring special volatile compounds to the crude fat of Trachinotus ovatus, and slow down the rate of lipid oxidation during storage at 4 ℃. This research is helpful to explore the application of AP treatment in aquatic products.

Objective To prepare a kind of β-cyclodextrin nanosponge and explore the paeonol loading effects. Methods The cyclodextrin nanosponge was prepared by cross-linking, the cross-linking effect were determined through infrared spectrum detection, X-ray diffraction and thermogravimetric analysis, and the morphology and pore state of nanosponge was analyzed with the scanning electron microscope; the paeonol was loaded onto the nanosponge by immersion, and the loading effect was analyzed through liquid chromatography detection. Results Through the infrared spectroscopic analysis, 6 kinds of nanosponge were produced successfully after the cross-linking reaction; the original crystalline structure of β-cyclodextrin disappeared due to the formation of new products; nanosponge had a lower thermal stability than of β-cyclodextrin; 3 kinds of nanosponge with relatively complete and uniform pore structure were produced, and their paeonol loading rates were 19.31%, 12.27% and 5.78% respectively. Conclusion The produced porous nanosponge has good paeonol loading effect, and can be used in the active packages of food or fresh products.

Objective To establish a method for the rapid extraction of Datura stramonium Linn. seeds, Datura stramonium Linn. flowers, Datura stramonium Linn. shells, Datura stramonium Linn. leaves and Datura stramonium Linn. stems and simultaneous determination of scopolamine, racanisodamine and atropine by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Methods The Datura stramonium Linn. seeds were extracted with methanol, flowers were extracted with ethanol and others were extracted with 1% formic acid solution. An ACQUITY UPLC BEH C₁₈ (100 mm×2.1 mm, 1.7 μm) column was used for the qualitative and quantitative analysis of scopolamine, racanisodamine and atropine by external standard method in multiple reaction monitoring (MRM) mode using 0.1% formic acid aqueous solution-methanol as the mobile phase in a gradient elution and electrospray ionization with a positive ion source. Results Scopolamine, racanisodamine and atropine showed good linearity (r≥0.999) in the range of mass concentrations from 0.1 to 10.0 ng/mL. Limits of detection were 30-76 μg/kg, limits of quantitation were 80-253 μg/kg. The average recoveries of the 3 alkaloids at the low, medium and high spiked concentration levels ranged from were 81.9%-117.0%, and the relative standard deviations (RSDs) were 0.7%-7.2%. Conclusion The method is simple, rapid, accurate, can provide reliable technical support for the determination of scopolamine, racanisodamine and atropine in Datura stramonium Linn..

Objective To investigate multiple mycotoxin contamination and patterns in Triticum aestivum L. samples from China in 2023 and 2024. Methods A total of 248 Triticum aestivum L. samples were randomly collected from the main Triticum aestivum L.-producing areas of the country (2023: 145; 2024: 103). Simultaneously, liquid chromatography-tandem mass spectrometry (LC-MS/MS) and enzyme linked immunosorbent assay (ELISA) was used to determine the content of various mycotoxins in Triticum aestivum L.. Results The total exceeding rate of mycotoxin contamination in 248 Triticum aestivum L. was 98.0%. The positivity rate for these mycotoxins ranged from 0.4% to 87.1%, with average contamination levels ranging from 0.4 to 604.3 μg/kg. Positive mean values for regulated toxins such as deoxynivalenol and zearalenone, and emerging toxins such as alternariol and enniatins in Triticum aestivum L. were lower in 2024 than in 2023. In addition, the results of zearalenone ELISA (2023: 91.5%, 88.5 μg/kg; 2024: 92.2%,79.4 μg/kg) had relatively large differencey from those of LC-MS/MS (2023: 28.7%, 17.7 μg/kg; 2024: 29.1%, 5.0 μg/kg). Conclusion Triticum aestivum L. mycotoxin contamination is less severe in 2024 than in 2023. Higher levels of contamination with deoxynivalenol-3-glucoside, alternariol and beauvericin are also found in Triticum aestivum L..

Objective To identify flavor compounds in Douzhir and Ma Tofu and analyze their characteristic components based on purge and trap-gas chromatography/mass spectrometry (PT-GC/MS) combined with the national institute of standards and technology (NIST) database. Methods Weigh 2.0 g of sample into a 40 mL brown spiral sample bottle, add 10 mL of experimental water and a tetrafluoroethylene magnetic stirrer, heat the sample at 40 ℃, and analyze it by PT-GC/MS. Results A total of 260 kinds of flavor compounds were identified across 34 batches, including sulfur-containing compounds, alcohols, aldehydes, ketones, esters, etc. Raw and cooked Douzhir exhibited significantly higher relative abundances of sulfur-containing compounds compared to Ma Tofu, which showed greater diversity but lower similarity in flavor profiles. These identification data could to some extent reflect sensory evaluation results, but there was a possibility that some flavor compounds might be more prominent or interfered with by other odors. In addition, this study used principal component analysis (PCA) method to identify the overall distribution of samples and deviations from samples, and attempted to analyze the reasons for deviations. Further, using orthogonal partial least squares discriminant analysis (OPLS-DA), based on the screening conditions [P<0.05, variable importance in the projection (VIP)>1], 31 kinds of characteristic flavor compounds of raw and cooked Douzhir were selected, which could be used for the differentiation and identification of raw and cooked Douzhir. Conclusion The study confirms that PT-GC/MS combined with multivariate statistical method can effectively analyze the flavor compounds of Douzhir and Ma Tofu, screen the characteristic compounds, and provide a basis for the subsequent optimization and improvement of product flavor.

Objective To optimize the fermentation process of pear residue soluble dietary fiber (PSDF) modified by Aspergillus niger and study its characteristics. Methods Using single factor experiments to optimize the inoculation amount, fermentation temperature, and fermentation time of Aspergillus niger, and determine the optimal fermentation process; determine the characteristics of the modified PSDF: The water holding capacity (WHC), oil holding capacity (OBC), fructose, glucose, arabinose, xylose and xylose content, 1,1-diphenyl-2- picrylhydrazyl radical (DPPH) free radical scavenging ability, 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) cationic radical scavenging ability, glucose adsorption capacity (GAC) and cholesterol adsorption capacity (CAC).Results By optimizing the fermentation process, the optimal inoculation amount, fermentation temperature, and fermentation time of Aspergillus niger were determined to be 8%, 36 ℃ and 7 d. Based on the optimal fermentation process, the characteristic analysis of PSDF was conducted: WHC was 15.89 g/g, and OBC was 4.02 g/g; the content of glucose and arabinose increases, while the content of fructose, xylose and xylose decreases; the DPPH radical scavenging ability and ABTS cationic radical scavenging ability were significantly improved; GAC increased to 0.77 mg/g, and CAC increased to 0.56 mg/g. Conclusion Modifying PSDF with suitable fermentation processes can help improve yield. The use of Aspergillus niger modified pear pomace dietary fiber effectively improve its physiological activity and health function.