Objective To evaluate the degradation dynamics of the combined use of bifenazate and etoxazole on Vigna unguiculata and assess the dietary exposure risks for different population groups. Methods Bifenazate (sum of bifenazate and bifenazate-diazene) in samples of Vigna unguiculata collected from eight regions of China were detected by liquid chromatography-tandem mass spectrometry. Dietary exposure risk assessment was conducted based on the test results, dietary consumption data and body weight data of different population groups in China. Results The dissipation behaviors of bifenazate in Vigna unguiculata from Shandong, Anhui, Hunan and Guangxi all did not follow first-order kinetics. The dissipation behaviors of etoxazole in Vigna unguiculata from Shandong, Anhui, Hunan, and Guangxi followed first-order kinetics, and their half-lives were 1.93-2.54 d. Using a suspension concentrate containing 45% bifenazate and etoxazole with 8 mL formulation per mu (Chinese acre) to control red mites on Vigna unguiculata, spraying once, at the harvest interval of 10 d, terminal concentrations of bifenazate and etoxazole in Vigna unguiculata were <0.0100 mg/kg and <0.0020-0.0042 mg/kg, respectively. The contribution rate of the long-term dietary exposure risk of these 2 kinds of pesticides were all lower than 100% for different population groups, indicating that there was no unacceptable risk. Conclusion 45% bifenazate·etoxazole suspension concentrate is applied at a dosage of 8 mL per mu for controlling spider mites on Vigna unguiculata, with one spray application and a recommended pre-harvest interval of 10 days.

Animal derived foods are one of the important sources of nutrients for humans. During the breeding process, the rational use of steroid hormones can achieve the goals of promoting growth, weight gain and anti-inflammatory effects, but excessive abuse can lead to serious threats to food safety and consumer health. At present, the detection methods for steroid hormones mainly rely on liquid chromatography, gas chromatography and their combined techniques with mass spectrometry. They also heavily rely on large precision instruments and complex preprocessing, requiring professional laboratories and technical personnel. In recent years, with the rapid development of analytical science and technology, rapid detection technologies for various steroid hormone residues have emerged, providing solid technical support for food safety. This paper presented a comprehensive review of current rapid detection methods for steroid hormones, including electrochemistry, colorimetric methods, fluorescence/phosphorescence methods, Raman spectroscopy and lateral flow immunoassay. It analyzed the advantages and disadvantages of these methods, discussed the challenges they face, and explored their future development directions. This review served as a reference for the design of rapid detection methods for steroid hormone residues in food and provided insights and inspiration for relevant researchers.

Objective To use summer Baojing Huangjincha 1 straight black tea, jasmine flowers, and fresh Finger citron peel as raw materials, and the flower and fruit black tea with sweetness, fruitiness and tea flavor is made through processing. Methods In this study, the sensory evaluation of flower tea, high performance liquid chromatography and visible spectrophotometer were used to study the effects of kilning, drying, jacquard and other processes on the formation of the main taste substances and quality of black tea made from flowers and fruits. Results The taste intensity of floral-fruit-scented black tea showed significant differences (P<0.05) across various processing stages. During the scenting→drying→flower removal sequence, the taste characteristics exhibited dynamic evolution: Sourness and bitterness significantly intensified during scenting (P<0.05), while sweetness began transforming during drying and peaked at the flower removal stage. Key findings included: Tea polyphenols showed a “V”-shaped change pattern during processing, while free amino acids and soluble sugars accumulated continuously, enhancing umami and sweetness. Water extracts and flavonoids initially decreased before rebounding. Non-esterified catechins, gallic acid and caffeine decreased significantly in the final product, synergistically reducing astringency and bitterness. Total esterified catechin content decreased by 16.89% during scenting but partially recovered after drying and flower removal. Notably, gallocatechin gallate content increased remarkably by 55%, while epicatechin gallate showed an initial decrease followed by recovery. Sweetness-contributing amino acids (serine, threonine, alanine, proline and glycine) collectively increased by 9.40%, significantly enhancing tea sweetness. Total theaflavin content decreased significantly, with theaflavin-3-gallate, theaflavin-3’-gallate and theaflavin-3,3’-digallate decreasing by 25.69%, 27.28% and 6.02% respectively. Taste activity value analysis revealed decreasing trends for bitterness/astringency-related compounds including caffeine, gallic acid, ECG and catechins Conclusion In this study, the mixture of jasmine flowers and fresh fruit peel of Finger citron and the processing of Baojing Huangjincha 1 straight strip black tea in summer show that the taste of black tea made from flowers and fruits mainly showed the quality characteristics of “sweet and fruity”, and effectively improved the bitterness, astringency and sourness of summer black tea, which provided a theoretical basis for the brewing process of flower and fruit tea.

Objective To investigate the main active components of different monthly Tetrastigma hemsleyanum Diels et Gilg (TDG) from Zhoushan City and establish the map of different monthly TDG. Methods The quality of different monthly TDG was evaluated by combining fingerprint similarity evaluation cluster analysis (CA), principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). An InterSustainSwift C₁₈ chromatographic column (4.6 mm×250 mm, 5 μm) was used, with acetonitrile-0.1 formic acid aqueous solution as the mobile phase, gradient elution, flow rate of 0.8 mL/min, detection wavelength of 20 nm, column temperature of 30 ℃, and injection volume of 10 μL. Results The fingerprint similarity evaluation results of 12 batches of different monthly TDG showed that the similarity of different monthly TDG samples varied greatly; the 13 common were identified, and 3 common peaks were recognized; CA, PCA, and OPLS-DA analysis could all classify the 12 batches of different monthly TDG into 3 categories; and 2 differential quality markers, gallic acid and quercetin, were screened out by analyzing the variable importance in projection (VIP) values under OPLS-DA. Conclusion The high performance liquid chromatography (HPLC) fingerprint and multi-component content determination method established in this study is stable and reliable, and can provide a reference for quality control of Zhoushan TDG.

Objective To understand the overall situation of biogenic amine content in various types of seafoods in Hainan Province, and conduct dietary risk assessment on the detected histamine. Methods A total of 387 batches of seafoods from supermarkets and farmers’ markets in 19 cities and counties of Hainan Province in 2022 were detected for 14 kinds of biogenic amines by ultra performance liquid chromatography-tandem mass spectrometry. Based on the detection results, the dietary exposure risk of the detected histamine was assessed by the hazard quotient (HQ). Results The average content of biogenic amine detected in 387 batches of seafoods were 0.101-55.248 mg/kg, and the maximum value were 2.248-10819.835 mg/kg. The higher levels of several biogenic amines were spermine, spermidine, histamine, putrescine, cadaverine and so on. And two samples detected histamine levels over 200 mg/kg. The dietary risk assessment showed that the estimated daily of histamine in different populations in Hainan Province were 0.00000-0.06690 mg·kg^-1·bw^-1·d^-1, with HQ of 0.00000-0.00134 (HQ<1). Conclusion Biogenic amines are detected in all kinds of seafoods in Hainan Province to varying degrees, but the risk of histamine exposure is low, posing a small threat to human health.

Objective To investigate the endogeneity and distribution characteristics of vanillin in different growth stages of Oryza sativa. Methods Longjing 46, Yanfeng, and Liaoxing were selected as the experimental materials. Samples were taken at different parts of Oryza sativa during its whole growth period. The vanillin content was determined by high performance liquid chromatography-tandem mass spectrometry method. Results Vanillin was present in Oryza sativa plants as early as the seedling stage. Its content in roots and leaves was 1100-1450 μg/kg and 596-972 μg/kg, respectively. During the growth process of Oryza sativa, the vanillin content in roots reached its peak at heading stage, with a content of 6560-8900 μg/kg. Subsequently, from full-heading stage to maturity stage, the vanillin content in roots gradually decreased, and at maturity stage, the content dropped to 2900-3230 μg/kg. The vanillin content in the leaves reached its peak at maturity stage. The vanillin in Oryza sativa grains started to accumulate continuously from the dough stage and reached its peak at maturity stage. In addition, at the late stage of reproductive growth, the vanillin content in the upper part of the plant (flag leaves and the upper part of the stem) was significantly higher than that in the lower part of the plant (lower leaves and the lower part of the stem), and the vanillin content in Oryza sativa husk was extremely significantly higher than that in the brown Oryza sativa. Conclusion This study confirms that vanillin has a natural background throughout the whole growth period of Oryza sativa, and vanillin is endogenously produced for the first time. Its content shows stage-specific and differential changes at different parts and growth stages. It is speculated that it may be a natural growth regulator of Oryza sativa.

Objective To evaluate the residual levels of tolfenpyrad and diafenthiuron in Brassica oleracea and assess the chronic dietary intake risk. Methods Brassica oleracea samples sprayed with 30% diafenthiuron·tolfenpyrad suspension concentrate were collected. The pesticide residues were detected using dispersive solid phase extraction coupled with ultra performance liquid chromatography-triple quadrupole tandem mass spectrometry. Based on the detection results, the chronic dietary intake risk was calculated using a risk probability formula, and a safety assessment was conducted. Results When 30% diafenthiuron·tolfenpyrad suspension concentrate was applied once at the maximum recommended dose of 180 g a.i./hm² with a 7-day pre-harvest interval, the residual concentrations of tolfenpyrad and diafenthiuron in Brassica oleracea were <0.01-0.39 mg/kg and 0.03-0.12 mg/kg, respectively. Both pesticide residues were below China’s maximum residue limits (MRLs) (0.5 mg/kg for tolfenpyrad and 2.0 mg/kg for diafenthiuron). Based on China’s pesticide registration and usage data, the national estimated daily intake of tolfenpyrad and diafenthiuron for the general population was 0.2215 mg and 0.0967 mg, respectively, with risk quotient of 58.6% and 51.2%, both below 100%. This indicated that the dietary intake risk was within an acceptable range. Conclusion When 30% diafenthiuron·tolfenpyrad suspension concentrate is applied at the recommended dose with a 7-day pre-harvest interval for controlling Plutella xylostella in Brassica oleracea, the pesticide residues in harvested Brassica oleracea comply with food safety standards. The long-term dietary intake risk for the general population is controllable, ensuring safe consumption.

Objective To evaluate of the effects of drying methods on the quality of Astragalus membranaceus based on technique for order preference by similarity to an ideal solution analysis. Methods In this study, 6 kinds of drying methods including hot air drying (HAD), heat pump drying (HPD), carbon fiber far infrared combined heat pump drying (CFFCHPD), medium short wave infrared drying (MSWID), vacuum pulsating drying (VPD), and vacuum freeze-drying (FD) were conducted to drying experiments. The effect of the drying time, unit energy consumption, color, sensory quality and effective components of Astragalus membranaceus were evaluated by technique for order preference by similarity to an ideal solution (TOPSIS). Results The results showed that CFFCHPD had the shortest drying time and lowest energy consumption for Astragalus membranaceus, with (0.15±0.00) h and (3.41±0.03) (kW·h)/kg, respectively. The L^* of the dried sample was the highest, which could have a positive effect on maintaining the color of Astragalus membranaceus, while other treatments showed varying degrees of browning. The VPD had the highest sensory score, but there was not significant difference with other treatments. CFFCHPD had a better taste, making its freshness, sweetness and richness at a high level. At the same time, retaining the nutritional components such as astragalosides, polysaccharides and calycosin-7-glucoside in Astragalus membranaceus could achieve better quality. Correlation analysis showed that the L^* was negatively correlated with the content of astragalosides and positively correlated with the content of polysaccharides. The a^* was positively correlated with the content of astragalosides, and the content of astragalosides and polysaccharides could be indirectly judged by color. Conclusion The comprehensive ranking of CFFCHPD ranked first, indicating that CFFCHPD is a promising combined drying technology suitable for drying traditional Chinese medicinal materials. This research result provides certain data support for efficient and high-quality drying of Astragalus membranaceus.

Cichorium intybus L. is a plant with high medicinal value and wide range of uses. The roots, stems, leaves and seeds of Cichorium intybus L. are highly nutritious and have a wide range of health benefits, such as regulating blood sugar, weight loss, combating malaria and preventing cardiovascular disease. Cichorium intybus L. root is rich in inulin, a polysaccharide composed mainly of fructose units, but also contains a small amount of monosaccharides, as well as chlorogenic acid and sesquiterpene lactones and other biologically active compounds, which have the function of regulating and improving gastrointestinal function, balancing blood glucose metabolism, improving lipid metabolism, lowering blood pressure, strengthening the immune system, antioxidant, anti-fatigue effects and other functions. Cichorium intybus L. can be processed into a variety of products, such as root tea, bread, functional foods, sugar substitutes and so on. This paper summarized the nutritional composition, functional characteristics, and research progress of Cichorium intybus L. in the food industry, and proposed solutions based on the problems existing in the application of Cichorium intybus L. in the food industry, which can provide reference for the development of the Cichorium intybus L. industry.

As one of the famous teas in China, Pu’er tea has a high reputation at home and abroad. As one of the main active components in tea, tea polyphenols have the effects of lipid-lowering, anti-inflammatory, regulating intestinal microflora, anti-oxidation, anti-cancer, inhibiting viral infection, and anti-bacteria. It has broad application prospects in many fields such as food and medical treatment. With the in-depth development of research and the continuous discovery of new functions of tea polyphenols, it has firmly occupied an important position in contemporary human life in the 21 st century and has attracted the attention of many researchers. In this paper, systematically reviewed the content determination method of tea polyphenols in Pu’er tea and the related research on biological activity in disease prevention and improvement by consulting the relevant literatures published at home and abroad in recent years. The purpose of this review is to provide a scientific basis for the targeted research of tea polyphenols in Pu’er tea, which is conducive to the better use of tea polyphenols in Pu’er tea, so as to provide a positive reference for the innovation and development of Pu’er tea related industries in China.