Objective To investigate the efficacy of throat lozenge concentrate in promoting the resolution of bacterial inflammation. Methods Danio rerio model of lipopolysaccharide-induced bacterial inflammation was employed. In order to analyze the efficacy in bacterial inflammation resolution, the transgenic Danio rerio at 3-day post-fertilization was randomly selected for setting a normal control group, a model experimental group, a positive control group and throat lozenge concentrate (at the mass concentrations of 62.5, 125.0 and 250.0 μg/mL) dosage groups. Results Throat lozenge concentrate was found to reduce the amount of neutrophils, decrease the fluorescence intensity of macrophages, lower the nitric oxide fluorescence intensity at the inflammatory site, and downregulate the relative expression levels of cox2, myd88, erk2, nf-κb and tnf-α genes, while upregulating the relative expression level of the iκb-α gene. At a low mass concentration (62.5 µg/mL), the relative expression levels of inos and il-1β genes could be downregulated Conclusion The throat lozenge concentrate demonstrates efficacy in promoting the resolution of bacterial inflammation, thereby providing a scientific basis for its application in product development.

Objective To explore the antioxidant effects and fatty acid content of walnut oil derived from different substrates. Methods Gas chromatography-mass spectrometry (GC-MS) was used to analyze the fatty acid content in walnut oil and unqualified walnut oil at different pressing temperatures. Single variable control method was used to study the antioxidant effects of walnut oil with different air content. After adding a complex of natural antioxidants, fat soluble rosemary at 0.04 g/100 g and vitamin E at 0.1 g/100 g, 2 sets of experiments were conducted. The first set contained 100, 200, 300, 400 and 500 mL oil samples in 500 mL glass bottles, while the second set contained 100 mL oil samples in 100, 250 and 500 mL glass bottles. The samples were rapidly oxidized in a constant temperature drying oven at 63 ℃±1 ℃ and kept at that temperature for 70 days. The aroma, taste, peroxide value and acid value of the oil samples were measured every 10 days. Results The fatty acids in walnut oil were palmitic acid, linoleic acid, stearic acid and oleic acid. The content of fatty acids varies with storage time and pressing temperature, and the unqualified oil sample didn’t contain oleic acid. The walnut oil pressure pressing temperature of 130-140 ℃ had the best quality. The 2 sets of experiments had confirmed that walnut oil with lower air content could be stored for a longer period of time, up to a maximum of 100 days. Conclusion The less contact with air during storage or the decrease in the ratio of initial air volume to initial oil sample volume, the longer the shelf life. The conduct of this study provides a reference for the storage conditions of walnut oil.

Objective To study the residual behavior and dietary risk assessment of oxine-copper in Prunus persica. Methods The samples were extracted by homogenate with acetonitrile-10% acetic solution, centrifuged after salting out, detected by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and quantified by external standard method. Results There was a good linear relationship in the range of 0.0025 to 0.2500 mg/L, and the correlation coefficients was 0.999; in the range of 0.01 to 1.00 mg/kg; the average recoveries of oxine-copper in Prunus persica ranged from 86% to 102%, with the relative standard deviation was 1.4% to 6.0%, and the limit of quantification was 0.01 mg/kg. The dissipation process of oxine-copper in Prunus persica followed a first-order kinetic model. The dissipation half-lives of oxine-copper in Prunus persica from Ningxia, Beijing, Shandong and Sichuan were 13.9, 9.9, 7.7 and 23.1 days, respectively, and the correlation coefficients ranged from 0.635 to 0.948, after 14 days of application, the maximum residual amount of oxine-copper in Prunus persica samples was 0.920 mg/kg. The dietary risk assessment showed that after 14 d of application, the probability of dietary intake risk in the general population was far less than 100%. Conclusion This method is simple, accurate, and highly sensitive, and is suitable for the residual detection oxine-copper in Prunus persica. The final residue tests show that the amount of copper quinoline residue does not exceed the established maximum residue limits, and does not pose an unacceptable risk to the health of the general population.

Objective To establish a novel electrochemical sensing platform based on multi-walled carbon nanotube (MWNT) modified electrode for rapid detection of melamine (MEL) in dairy products. Methods An electrochemical sensor for MEL detection was constructed by employing cyclic voltammetry (CV) and differential pulse voltammetry (DPV) techniques, using a MWNT-modified glassy carbon electrode (GCE) as the sensing probe. The constructed sensor was successfully applied to detect and analyze melamine in real-world milk powder samples.Results After modification with MWNT, the effective surface area of the bare GCE increased by 1.3 fold. The MWNT-modified electrode significantly enhanced the electrochemical reaction kinetics of the system. The MEL electrochemical sensor, using the MWNT-modified GCE as the probe, exhibited a linear detection range of 10-40 μmol/L and a sensitivity of 23.85 (μA/mmol)/cm². The detected MEL content in real milk powder samples complied with the Chinese national standard requirements. Conclusion The construction of the MEL electrochemical sensor using MWNT-modified electrodes has been demonstrated to be feasible. The construction method of the MEL sensor is simple, the good repeatability and stability of the MEL sensor are exhibited, the anti-interference capability and accuracy of the MEL sensor are excellent. Based on above advantages, the MEL sensor is applied widely.

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.

Objective To understand the pollution situation of new risk factors such as 3-chloropropanol ester (3-MCPDE), glycidyl ester (GE), dibutyl phthalate (DBP) and bis(2-ethylhexyl) phthalate (DEHP) in Camellia oleifera seed oil of Jiangxi Province, and make risk assessment. Methods The content of 3-MCPDE, GE, DBP and DEHP in 29 batches of Camellia oleifera seed oil were determined by gas chromatography-mass spectrometry, and the exposure risk was analyzed by dietary exposure assessment method. Results The content of 3-MCPDE in Camellia oleifera seed oil ranged from 0.11 mg/kg to 4.52 mg/kg, the detection rate was 75.86%, and the problem rate was 10.34%. GE content ranged from 0.13 mg/kg to 11.76 mg/kg, the detection rate was 72.41%, and the problem rate was 44.83%. The content of DBP ranged from 0.43 mg/kg to 12.90 mg/kg, and the problem rate was 34.48%. The range of DEHP content was 0.57-9.69 mg/kg, the detection rate was 55.17%, and the problem rate was 20.69%. The average exposure of residents to DBP, DEHP, 3-MCPDE and GE through edible oil tea seed oil ranged from 0.56 μg/(kg·BW) to 0.75 μg/(kg·BW), and the exposure risk of DBP, DEHP and 3-MCPDE ranged from 1.12% to 37.37%. The exposure risk of margin of exposure (MOE) of GE was 3948.94 for men and 3347.52 for women, with both MOE values being below 10000. Conclusion Camellia oleifera seed oil poses a certain risk of contamination with 3-MCPDE, GE, DBP and DEHP. The likelihood of human health hazards from DBP, DEHP, and 3-MCPDE intake through Camellia seed oil is very low for residents. However, greater attention shall be paid to the health risks associated with GE exposure.

Objective To study the effects of different packaging ways on the storage quality of chilled chicken, and to predict the shelf life of optimized chilled chicken. Methods The 817 chilled chicken were treated with different packaging ways such as oxygen permeable film packaging (group 1), air packaging of common polyethylene food bags (group 2), vacuum packaging of heavy-duty nylon food bags (group 3) and vacuum packaging of aluminum foil cooking bags (group 4). The effects of sensory evaluation, meat color, pH, inosine monophosphate (IMP) and free amino acids (FAA) on storage quality of chilled fresh chickens at 4 ℃ were studied. Results The vacuum group was superior to the non-vacuum group in maintaining brightness value (L^*), redness value (a^*), pH value, IMP and FAA, and had advantages in inhibiting the growth and reproduction of chilled chicken pustlessness bacteria, which increased the shelf life of ordinary packaging from 3-5 days to 7 days. Conclusion The vacuum packaging method of 4 ℃ refrigeration is a better storage method for 817 small white feathers chilled chicken, which can retain its quality and nutrients to the maximum extent, and extend the shelf life to 7 days.

Objective To reveal an intuitive understanding of the academic context and evolutionary trends of the pungent studies based on Chili peppers and Sichuan peppers, as well as their key pungent components. Methods Over 10000 articles in the core database of the Web of Science over the past decade had been taken as the research object, and the current status and hotspots of pungent research had been compared and analyzed using the bibliometric analysis methods. Results The pungent study presents a continuous trend of the interdisciplinary integration, where many fields were involved such as plant science, food science and technology, biochemistry and molecular biology, pharmacology and pharmacy, neuroscience and chemistry, and the focuses of the pungent studies were quite different. The number of the publications on the pungent (Là) research was much higher than that on pungent (Má) research. China was the country that had the highest number of publications in the field of both pungent researches, especially in the pungent (Má) research, where China occupied a leading position in the aspects like international cooperation and the influence of the author and research institution. The hot topics and burst keywords in pungent studies had been further revealed through the co-occurrence, clustering and burst occurrence analysis of keywords. Conclusion Currently, the commonality lies in the research on the pungency and biological activity of Sichuan peppers or Chili pepper and their main components. The difference is that the pungent (Là) research mainly focuses on the health and quality of Chili peppers and related foods, while the pungent (Má) research focuses more on the pungency, quality and health effects of Sichuan peppers and its key components. The theoretical basis can be provided for the experts and scholars in the fields of plant science, food science and technology, pharmacy and medicine to grasp the current situation, laws and directions of the pungent research.

Objective To investigate the contamination situations and exposure risks of deoxynivalenol (DON) and their derivatives in grains and their products in Hebei Province. Methods Totally 1594 grains and their products in Hebei Province from 2016 to 2023 were investigated. DON and its derivatives were determined by isotope dilution liquid chromatography-tandem mass spectrometry. Their concentrations were analyzed, and the exposure risk of DON to grains and their products among residents in Hebei Province was evaluated based on adult dietary consumption. Results The detection rates of DON were the highest in wheat and their products, ranging from 61.40% to 97.78%. The detection rates of DON in corn and its products were ranging from 36.13% to 86.75%. The detection rate of DON in rice was relatively low, with a detection rate of 0% in rice and 20.31% in Job’s tears. Risk assessment showed that the chronic exposure range for adults was 0.02-0.62 μg/(kg·bw·d), which was lower than the provisional maximum tolerable daily intake guidance value of 1.0 μg/(kg·bw·d). Conclusion DON contamination is relatively common in grains and their products. Among these, wheat and their products exhibit the highest detection rate and contamination levels of DON, followed by corn-based products, while rice-based products show relatively lower contamination levels. For adults, the dietary exposure to DON through the consumption of wheat-based foods, corn, and rice does not pose a significant chronic intake risk. Wheat-based foods are the primary source of DON exposure in the population. Continuous monitoring of DON contamination in grains and their products is necessary to reduce dietary exposure risks.

Objective To investigate the sensory changes of camel meat stored at different temperatures (4, 15, and 25 ℃) and establish a shelf-life prediction model based on sensory differences. Methods By simulating actual storage conditions, the changes in color, electronic tongue taste indices (umami, saltiness, sourness, sweetness, etc.), and electronic nose olfactory indicators (nitrogen oxides, methane, sulfides, etc.) of camel meat were analyzed. Zero-order reaction kinetics models and the Arrhenius equation were used to fit the data, establishing a shelf-life prediction model based on color, electronic tongue and electronic nose metrics. The model was validated using pH, total bacterial count and total volatile basic nitrogen (TVB-N). Results At 4 ℃, there was no significant change in the lightness (L^*) and redness (a^*) of camel meat (P>0.05), while the a^* value significantly decreased at 15 ℃ and 25 ℃ (P<0.05), and yellowness (b^*) showed an upward trend across all temperatures. Taste analysis revealed that umami (AEE), saltiness (CT0), sourness (CA0) and astringency (AE1) intensities increased with time and temperature, whereas sweetness (GL1) intensity decreased. Electronic nose detection found that concentrations of nitrogen oxides (W5S), methane (W1S), sulfides and terpenes (W1W) and alcohol compounds (W2S) significantly increased over storage time. The calculated shelf lives based on color, electronic tongue and electronic nose were 7.23, 6.24 and 6.12 d, respectively. Verification using camel meat stored at 6 ℃ showed high prediction accuracy of the electronic tongue model, but significant discrepancies were observed among shelf lives predicted by different physicochemical indicators (e.g., total bacterial count, pH, TVB-N). Conclusion This study successfully establish a shelf-life prediction model based on sensory characteristics. The prediction models established based on the electronic tongue and electronic nose show good agreement with validation results based on pH, with relative errors of -2.80% and -4.67%, respectively. Different physicochemical indicators have varying degrees of strictness towards meat quality requirements, with total bacterial count being the most stringent and TVB-N relatively more lenient. This study provides a reference for the quality monitoring of fresh camel meat.