To investigate the optimal processing parameters for Ipomoea batatas-Morus alba flavored yogurt, analyze its quality, and develop a yogurt with a unique flavor and excellent quality.

First,the process conditions—including the ratio of Ipomoea batatas powder to Morus alba juice, sugar addition, and fermentation time—were optimized through single-factor and response surface experiments, using viscosity,water-holding capacity, whey separation rate, acidity and sensory evaluation as indicators Subsequently, under the optimized process conditions, the quality of the yogurt was analyzed based on indicators such as protein, fat, non-fat milk solids, acidity, lactic acid bacteria count and mold count.

The optimal process parameters for Ipomoea batatas-Morus alba yogurt were determined as follows: A Ipomoea batatas powder to Morus alba juice ratio (m:m) of 3:5, a sucrose addition of 6% and a fermentation time of 5.0 h. Under these conditions, the sensory score of the resulting yogurt was 87.04 points, which was very close to the theoretically predicted value of 87.32 points. Analysis of the quality indicators of this yogurt revealed the following: Protein content of 3.4 g/100 g, fat content of 2.7 g/100 g, non-fat milk solids of 9.1 g/100 g, acidity of 65.5°T, lactic acid bacteria count of 1.9×10⁸ CFU/g, mold count<1.0 CFU/g, and no pathogenic bacteria were detected. The quality meets all the requirements specified in GB 19302—2025 National food safety standard for fermented milk.

This study optimize a composite-flavored yogurt that combines the aromas of sweet potato and fruit, providing feasible process parameters and data support for the industrial production of multi-flavored fermented milk. It holds significant importance for the deep processing of specialty fruit and vegetable raw materials and the expansion of the industrial chain.

To establish a rapid model for varietal discrimination of Chinese red wines by leveraging the differences in antioxidant activity among different varieties.

The total phenolic content, total flavonoid content, cupric ion reducing antioxidant capacity, 1,1-diphenyl-2-picryl-hydrazyl radical scavenging capacity and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt radical cation scavenging capacity of different varieties of Chinese red wines (Pinot Noir, Merlot, Cabernet Gernischt and Cabernet Sauvignon) were determined and compared. Meanwhile, principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA) and support vector machine (SVM) algorithms were combined to establish a varietal identification model for Chinese red wines.

Comparative analysis revealed that the order of antioxidant activity of the 4 varieties was: Cabernet Sauvignon>Merlot>Cabernet Gernischt>Pinot Noir. On this basis, the constructed PCA (R²X_cum=0.819) and OPLS-DA (R²X_cum=0.952, R²Y_cum=0.424, Q²_cum=0.387) models effectively characterized the data features and intergroup differences. The SVM varietal identification model achieved a cross-validation accuracy of 94.40%, with 100.00% accuracy in the training set and 96.26% accuracy in the test set.

Based on the variety-specific antioxidant activity differences of Chinese red wines, combined with multivariate statistical methods and machine learning algorithms, rapid and accurate discrimination of Chinese red wine varieties can be effectively achieved.

To establish a method to determine the quality of safflower yellow in different manufacturers by high performance liquid chromatography (HPLC) fingerprint chromatogram method, and perfect the quality evaluation system of safflower yellow extract.

HPLC analysis was carried out on a C₁₈ chromatographic column (250 mm×4.6 mm, 5 μm). The mobile phase consisted of acetonitrile-0.05% trifluoroacetic acid aqueous solution with gradient elution. The flow rate was set at 1.0 mL/min, column temperature at 30 ℃,detection wavelength at 266 nm, and injection volume at 10 μL. The 16 batches of safflower yellow extract were systematically classified and analyzed via similarity evaluation, cluster analysis and principal component analysis;meanwhile, the content of hydroxysafflor yellow A was determined.

The 11 common characteristic peaks were identified in safflower yellow extract, and 6 of these peaks were assigned. Cluster analysis and principal component analysis demonstrated distinct classification differences among samples from different manufacturers.Orthogonal partial least squares-discriminant analysis (OPLS-DA) screened out 5 major marker components with variable importance in the projection (VIP) values>1; these components exhibited significant fluctuations in products from different manufacturers and could serve as key quality indicators. In terms of hydroxysafflor yellow A content,the quality of commercially available safflower yellow extract was uneven, which might be attributed to the planting environment of raw materials, harvesting and processing techniques, as well as storage conditions.

This study established a comprehensive quality evaluation system combining HPLC fingerprint analysis, chemometrics,and marker component quantification, which provides a scientific basis for refining the quality evaluation system and revising the quality standards of safflower yellow extract.

To study the effects of the krill oil and oyster soft capsules on bone mineral density, bone metabolism and inflammatory state in ovariectomized rats.

The ovariectomized rat models were established and divided into sham operation group, ovariectomized control group, low, medium and high dose of krill oil and oyster soft capsule groups and calcium carbonate group, which were continuously administered for 3 months.The body weight data were recorded weekly. At the end of the experiment, the changes in body weight, femoral bone calcium content, bone mineral density of the middle and distal femur, and the expression levels of osteoprotegerin(OPG)-receptor activator of nuclear factor kappa-B (RANK)-RANK ligand (RANKL) signaling system related molecules in serum were measured.

The low, medium and high doses of krill oil and oyster soft capsules significantly increased femoral bone calcium content and bone mineral density of distal femur in ovariectomized rats;middle and high doses of krill oil and oyster soft capsules could significantly increase bone mineral density of middle femur, which was not lower than that of calcium carbonate treatment group. The results of bone metabolism markers showed that the expression levels of alkaline phosphatase, osteocalcin and procollagen type I amino acid propeptide significantly increased in the high dose group of kril oil and oyster soft capsules, while the expression levels of bone alkaline phosphatase and C-telopeptide of type I collagen were significantly inhibited in the low, medium and high dose groups. The results of OPG-RANKL-RANK signaling system related molecular detection showed that the low-dose kril oil and oyster soft capsules significantly inhibited the levels of osteoprotegerin, and the medium and high dose significantly inhibited the levels of osteoprotegerin, interleukin-6 and interleukin-8 in serum of ovariectomized rats, and significantly increased the level of transforming growth factor-β1.

The krill oil and oyster soft capsules can improve bone mineral density, bone metabolism and ameliorate inflammatory state in ovariectomized rats through multiple mechanisms such as providing calcium source, maintaining the balance between bone formation and bone resorption, anti-inflammation, regulating OPG-RANKL-RANK signaling system, and reducing high bone turnover rate.

To investigate the effects of glucose fermentation products with other raw materials on the quality of pickled vegetables during storage at 37 ℃.

The 3 kinds of food raw materials—glucose fermentation products, vinegar powder and soybean dietary fiber were selected. And the pickled radish was as the test object. The effects on the sensory quality and shelf life of pickled vegetables with three food materials used individually were investigated through single-factor experiment. The optimal physical mixing ratio had been determined through an L₉(3⁴) orthogonal array design.

When 3 kinds of materials were used alone, the sensory quality of pickled vegetables was improved effectively and aerobic plate count was suppressed. The combination of 3 kinds of materials was 1.5 g/kg of glucose fermentation products, 1.5 g/kg of vinegar powder and 4.0 g/kg of soybean dietary fiber. The pickled vegetables were stored for 24 days at 37 ℃ with satisfactory sensory quality, aerobic plate count no more than 5.88 lg(CFU/g), coliforms no more than 2.99 lg(CFU/g) and amino acid nitrogen no less than 0.12 g/kg. The shelf life achieved was the same as that reached by using sodium dehydroacetate and superior to that achieved by using potassium sorbate.

Various qualities of pickled vegetables are effectively enhanced during their shelf life with the use of glucose fermentation products, vinegar powder and soybean dietary fiber. The common chemical preservatives are replaced to inhibit the growth of spoilage microorganisms. The reliable solution is provided for the green upgrading of the pickled vegetable industry.

To optimize the processing technology of green jujube pulp and investigate its change s in active substances and antioxidant activity.

Shanxi Banzao was used as the raw material, with direct pulping as the traditional process reference, and the effects of direct pulping, microwave-assisted pulping, and ultrasonic-assisted pulping on the flavonoids and polyphenols content in the pulp were compared to determine the optimal pulping method. A single-factor and orthogonal experimental design was employed to optimize the ultrasonic-enzymatic hydrolysis composite process, and the content of active components and antioxidant activity in the pulp were measured. Subsequently, the active component content and antioxidant properties of 9 kinds of Shanxi green jujube pulps were compared before and after process optimization, and high-quality varieties were selected through standardized relative value heat map analysis.

Ultrasonic-assisted pulping significantly increased the polyphenol content in the pulp and was identified as the optimal method. The optimized ultrasonic-enzymatic hydrolysis parameters were determined as follows: Ultrasonic power 450 W, feed-to-pulp ratio 1:20 (m:V), and enzyme addition rate 0.7%. Under these conditions, the total flavonoid content in Banzao pulp reached 392.46±5.43 mg/100 g, while the half maximal inhibitory concentration values for 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS⁺) scavenging capacities were as low as 4.51 mg/mL and 15.9 mg/mL, respectively. The total vitamin C and dietary fiber contents increased by 25.2% and 0.8%, respectively.Heat map analysis identified 3 green jujube varieties-Banzao, Youzao and Tuntun-as those with the highest overall quality.

This study optimized and established the optimal production process for green jujub pulp, and the content of its active ingredients and antioxidant activity are effectively enhanced. The findings provide theoretical support for optimizing the processing techniques and selecting suitable varieties of green jujube pulps, which demonstrate significant practical value and potential for widespread application.