Objective To systematically analyze the characteristics of volatile compounds in the crude fat of Trachinotus ovatus by gas chromatography-ion mobility spectrometry (GC-IMS) combined with electronic-nose. Methods GC-IMS was used to qualitatively and quantitatively analyze the volatile compounds in the crude fat of different parts (head, abdomen and viscera) of Trachinotus ovatus, focusing on the identification of differences in key flavor components such as alcohols, ketones, acids and aldehydes. Combined with electronic-nose technology, the overall flavor profile of crude fat in each part was characterized to further evaluate the contribution of major volatile compounds to flavor formation. Results The crude fat in different parts of Trachinotus ovatus belonged to high-quality lipids, but there were significant differences in the composition of volatile components. The fish head group was mainly composed of alcohols and ketones. The abdominal group was dominated by alcohols, alkanes and acids; the visceral group contained higher volatile acids. Conclusion This study reveals the differences in volatile compounds in different parts of Trachinotus ovatus, provides theoretical support for its flavor regulation, and also provides guidance for the high-value utilization of by-products such as viscera.

Fungal toxins are a class of toxic secondary metabolites produced by filamentous fungi under specific environmental conditions, with nephrotoxicity, hepatotoxicity, neurotoxicity, teratogenicity, carcinogenesis, and mutagenicity. These toxins can enter the food chain by contaminating agricultural products such as grains, fruits, vegetables, nuts, and their processed products, posing a serious threat to human health. Therefore, developing efficient and sensitive detection techniques for fungal toxins in food is particularly important. This article provided a systematic review of common fungal toxin detection technologies in food, focusing on the technical characteristics of different detection technologies in sensitivity, specificity, multi-component synchronous detection, and on-site rapid screening, analyzed the key technical bottlenecks such as complex food matrix interference elimination, precise quantification of trace toxins, and development of detection standard substances, providing reference for in-depth research in this field and the updating and optimization of national and other levels of detection standards, in order to further improve the accuracy and efficiency of fungal toxin detection in food and provide strong support for food safety assurance.

Objective To study the effects of different concentrations of 1-methylcyclopropene (1-MCP) and phytic acid (PA) on the physiology and storage quality of Lycopersicon esculentum Mill.. Methods Based on the optimal concentration of 1-MCP and PA alone, the study was carried out under the conditions of room temperature (20±1) ℃ and relative humidity (80%-90%), and Lycopersicon esculentum Mill. without preservative treatment were used as the control, the full factorial composite experiments of 0.8 μL/L and 1 μL/L 1-MCP and 0.05% and 0.1% PA were carried out, and measured the mass loss rate, hardness, soluble solids content (SSC), ethylene release, peroxidase (POD) activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate, and sensory evaluation of Lycopersicon esculentum Mill. during the storage period. Results The 1 μL/L 1-MCP+0.1% PA treatment group had a sensory evaluation score of 85.6 after 12 d of storage, with a weight loss of 0.93%, hardness of 5.04 kg/cm², SSC content of 8.4%, ethylene release of 0.4398 μL/(kg·h), and POD vigour and DPPH radical scavenging rates of 96.9 U/g FW and 82.60%. Conclusion This study show that 1 μL/L 1-MCP+0.1% PA compound treatment is more helpful for the improvement of POD activity and DPPH radical scavenging rate, which in turn delayed the loss of quality, hardness and SSC, low ethylene release, and the overall maintenance of higher sensory scores, which effectively maintained a better storage quality and prolonged the freshness period of Lycopersicon esculentum Mill., and provided technical references for the freshness preservation of more categories of fruits and vegetables. It provides a technical reference for more categories of fruits and vegetables.

Objective To compare the bactericidal effects of high pressure (HP), slightly acidic electrolyzed water (SAEW) their combination (HP-SAEW) and thermd treatment (T), slightly acidic electrolyzed water combination treatment (T-SAEW) on Escherichia coli at the surface of Panax notoginseng fresh slices. Methods The E. coli was being used as the model bacteria and the standard plate counting method was adopted to determine the colony count of E. coli. The bactericidal effects of the two parallel treatment methods (HP-SAEW and T-SAEW) on Panax notoginseng fresh slices under different factors (solid-liquid ratio, processing times, available chlorine concentration (ACC), pressure and temperature) were studied and the synergistic effect analysis were further measured. Results The HP-SAEW parallel processing exhibited synergistic effect on the Panax notoginseng fresh sliced within a certain range of ACC (27.6-52.2 mg/L), pressure (98.5-297.5 MPa), solid-liquid ratio (1.76-5.88 g/mL), and processing time (5.56-9.48 min). The bactericidal effect of the HP-SAEW parallel treatment was better than that treated alone (SAEW or HP). The T-SAEW parallel processing exhibited synergistic effect on the Panax notoginseng fresh sliced within a certain range of ACC (25.44-46.88 mg/L), temperature (39.78-53.85 ℃), solid-liquid ratio (2.27-4.42 g/mL), and processing time (5.02-9.84 min). The bactericidal effect of the T-SAEW parallel treatment was better than that treated alone (SAEW or T). Conclusion The parallel combined effect has synergistic enhancement effect in the specific processing parameter range, T-SAEW parallel technology can more effectively inhibit the growth of surface microorganisms in fresh slices. On this basis, the quality change in the storage process of fresh Panax notoginseng can be carried out and applied in the actual production process in the future work.

Objective To understand the drug resistance phenotypes,, carriage of drug resistance genes and virulence genes, serotypes and sequence type (ST) classification of Campylobacter jejuni in Xuzhou from 2023 to 2024. Methods Whole genome sequencing was conducted on Campylobacter jejuni isolated from Xuzhou City in 2023—2024 to understand the molecular characteristics such as virulence genes, drug resistance genes, and multilocus sequence typing. The serotypes related to Guillain-Barré syndrome were identified by real-time fluorescent quantitative polymerase chain reaction (PCR), and the drug resistance phenotypes were determined by agar dilution method. Results Forty-eight strains of Campylobacter jejuni were classified into 24 ST types. ST137 was the most numerous, accounted for 18.75% (9/48). Fifteen strains were found to have serotypes related to Guillain-Barré syndrome. A total of 24 drug resistance genes and 121 virulence genes were detected. The top 3 antibiotics with the highest resistance rates were nalidixic acid (100.00%), ciprofloxacin (100.00%), and tetracycline (97.92%). They were 100.0% sensitive to erythromycin, and the multi-drug resistance rate reached 62.50% (30/48). Conclusion Campylobacter jejuni in Xuzhou area is characterized by a high rate of multi-drug resistance, a relatively high carrying rate of some drug resistance genes, a high carrying rate of virulence genes, a large number of sequence types (ST types), and shows relatively high genetic diversity.

Objective To construct a quality evaluation system for locally-produced grapes in Shanghai based on the key characteristic quality indicators. Methods By measuring 14 sensory and internal nutritional indicators of 57 batches of samples from 4 grape varieties, factor analysis was employed to screen out 8 core indicators, including soluble solids, total acids, solid-acid ratio, tartaric acid, glucose, zinc, vitamin C, and anthocyanins. Based on cluster analysis and the analytic hierarchy process (AHP), a three-level grading standard and weight distribution were determined, and a comprehensive scoring system was constructed. Results Results showed that the quality indicators of soluble solids, glucose, vitamin C and anthocyanins were relatively high in “Ju Meigui” variety, which had the highest average comprehensive score (81.6 points), and was significantly superior to “Zuijinxiang” (68.4 points), “Yangguang Meigui” (64.4 points), and “Shenyuan” (62.8 points). Conclusion The evaluation system established in this study exhibits high discriminant accuracy and can provide a reliable scientific basis for the quality grading, variety optimization, and market promotion of Shanghai-produced grapes.

Objective To explore the antioxidant activity and stability of peptides from the visceral of Todarodes pacificus. Methods Free radical scavenging capacities of peptides from the visceral of Todarodes pacificus were determined, while the effects of temperature, pH and gastrointestinal digestion on the antioxidant activity of peptides from the visceral of Todarodes pacificus were also evaluated. Results The peptides from the visceral of Todarodes pacificus exhibited excellent free radical scavenging abilities, with half maximal inhibition concentration (IC₅₀) values of 1.38, 15.26, 0.90 and 2.21 mg/mL for scavenging 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), 2,2’-azino-bis(3- ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) cationic radicals, hydroxyl radicals, and superoxide anion radicals, respectively. The antioxidant activity of the peptides remained relatively stable within a temperature range of 25-100 °C. Under pH conditions of 7.0-8.0, their antioxidant activity showed no significant change (P>0.05), but it significantly decreased under strongly acidic or alkaline conditions (P<0.05). After in vitro simulated gastrointestinal digestion, the peptides still maintained strong antioxidant activity. Conclusion The peptides from the visceral of Todarodes pacificus has good antioxidant activity and stability, but it shall be noted that the processing and storage of its related products avoid the influence of high temperature and extreme acid-base conditions. The present research will open up new ways for the high-value utilization of the visceral of Todarodes pacificus resources and provide scientific guidance for the innovative development of natural antioxidant peptides.

Objective To establish a method for the simultaneous determination of 16 kinds of anesthetics and metabolites residual amount in aquatic products by multi-plug filtration cleanup (m-PFC)-liquid chromatography-tandem mass spectrometry (LC-MS/MS). Methods Samples were extracted with acetonitrile containing 1% formic acid, separated by salting-out, and the upper acetonitrile was purified by m-PFC column packed with anhydrous magnesium sulfate, primary secondary amine (PSA), and enhanced matrix removal-lipid (EMR-Lipid). The targets were separated by C₁₈ column using methanol-2 mmol/L ammonium formate containing 0.1% formic acid as mobile phase for gradient elution, detected by positive or negative electrospray ionization-tandem mass spectrometry under multiple reaction monitoring mode, and quantified with matrix external standard method. Results The 16 kinds of anesthetcs and metabolites showed good linear relationships in their respective concentration ranges (r²>0.996). The limits of detection (S/N=3) and limits of quantitation (S/N=10) were 0.03-0.30 μg/kg and 0.10-1.00 μg/kg. The average recoveries at low, medium and high concentration levels in the blank sample matrix were 79.3%-113.8%, and the relative standard deviations were 1.3%-7.2% (n=6). Conclusion This method is simple to operate, sensitive and good in stability, which can be applied to the rapid detection of 16 kinds of anesthetics and metabolites in aquatic products.

Objective To optimize the acid hydrolysis-Fehling reagent titration method and the acid hydrolysis-3,5-dinitrosalicylic acid (DNS) colorimetric method to compare the consistency of different methods for measuring starch content in grain crop samples. Methods Experimental conditions, including ethanol washing volume, acid addition volume, acid hydrolysis time, sample solution pH, detection wavelength, chromogenic agent volume, color development time and color development temperature, were optimized to determine the optimal processing conditions for determining the starch content in such products. Results The optimal conditions for the acid hydrolysis-Fehling reagent titration method were as follows: After weighing the sample, fats and soluble sugars were removed using an appropriate amount of petroleum ether and ethanol; 25 mL of hydrochloric acid was added, followed by condensation reflux for 120 minutes; the hydrolyzed sample solution was neutralized with sodium hydroxide, filtered, and the filtrate was titrated with alkaline copper tartrate methyl and ethyl solution at a rate of one drop every 2 seconds. The optimal conditions for the acid hydrolysis-DNS colorimetric method were as follows: After removing fat, sugar and acid hydrolysis, the sample solution pH was adjusted to 8-9; for samples with color and high protein content, 10 mL of lead acetate was added to reduce or eliminate pigment interference; after filtration, 2 mL of DNS was added to the filtrate, followed by color development in a water bath at 90-100 °C for 12 minutes; the absorbance was measured at 540 nm using a spectrophotometer, and the determination was completed within 4 hours. Both methods had a relative standard deviation (RSD) of less than 2% and a relative error (RE) of less than 4%. The measurement results had passed mean consistency test and paired samples t-test. Conclusion The 2 kinds of optimized methods are more efficient and accurate compared to the national standard method, with good accuracy and precision making them suitable for starch content determination in grain crops.

Objective To understand the quality of Triticum aestivum L. in Henan Province from 2020 to 2024. Methods A comparative analysis was conducted on the quality data of Triticum aestivum L. in Henan Province from 2020 to 2024. Results The quality of Triticum aestivum L. in Henan Province showed a fluctuating upward trend from 2020 to 2024. Due to weather conditions, the Triticum aestivum L. quality in 2023 was the worst, with an average test weight of 755 g/L. The proportion of third grade or above (including third grade) was 64.4%, and the average of defected kernel was as high as 34.6%. The overall quality of Triticum aestivum L. in 2022 was the best, with an average test weight of 801 g/L. The proportion of third grade or above (including third grade) was 99.6%, and the average of defected kernel was 2.9%. Through the analysis of Triticum aestivum L. quality over the past 5 years, it was found that Triticum aestivum L. in Henan Province was mainly composed of medium gluten varieties, strong gluten varieties had been effectively promoted throughout the province, and weak gluten Triticum aestivum L. had been well promoted in some areas of Southern Henan. Henan Province had a wide variety of Triticum aestivum L. planting varieties, and the number of Triticum aestivum L. varieties had been increasing year by year in the past 5 years. Conclusion The quality of Triticum aestivum L. in Henan Province is relatively good, mainly consisting of medium gluten varieties, which are suitable for the processing of various flour products. But there are problems such as a wide variety of varieties and a low proportion of large-scale planting.