To establish a detection and evaluation system for nutritional components of representative Chongqing Jianghu cuisine.

Using freshly prepared stir-fried pork kidney and twice-cooked preserved pig snout as the research subjects, the edible portions were sampled, the content of 26 kinds of nutritional components and 37 kinds of fatty acids was determined according to the GB 5009—2016 series of testing methods.The dishes nutrient index (DNI) model was used to evaluate their nutritional value.

The 2 kinds of dishes of the stir-fried pork kidney and twice-cooked preserved pig snout detected 22 and 24 kinds of nutritional elements,respectively, the moisture content in both exceeded 50 g/100 g, the protein content was 13.8 g/100 g and 23.9 g/100 g,respectively, while the fat content was 10.8 g/100 g and 19.2 g/100 g, respectively. The vitamin A content was 0.0806 mg/100 g and 0.0255 mg/100 g, respectively, and the vitamin C content was 5.64 mg/100 g and 1.68 mg/100 g, respectively.The detection rates of the 2 dishes among 37 kinds of fatty acids were 64.8% and 62.2%, with total fatty acid content of 9.69 g/100 g and 14.80 g/100 g, respectively, predominantly unsaturated fatty acids, accounting for 67.9% and 73.4%, respectively. Among the 10 kinds of mineral elements, sodium content was the highest in both dishes, at 817 mg/100 g,1480 mg/100 g, respectively. The iron and selenium content of stir-fried pork kidney cuisine were high with 3.920 mg/100 g and 0.2120 mg/100 g, and 7 kinds of mineral content such as calcium, copper, magnesium, zinc, potassium,phosphorus and manganese were higher than twice-cooked preserved pig snout dishes. The DNI model comprehensive evaluation results indicated that the nutritional index of stir-fried pork kidney was 6.485, suggesting it could be consumed in moderation, while twice-cooked preserved pig snout had a nutritional index of –1.402, indicating that its intake should be limited.

Clarify the nutritional characteristics of stir-fried pork kidney and twice-cooked preserved pig snout, both dishes contain rich nutritional components, but their sodium content is high, with a notable high-sodium and low-potassium profile. This study establish a quantitative nutrition detection and evaluation system, providing empirical data for the construction of a nutritional assessment system for Chongqing Jianghu cuisine,as well as data support for the healthy reform of dishes and rational consumption by consumers.

To establish a method for the determination of illegal additive caramel in Mume fructus by high performance liquid chromatography.

After the sample was extracted with water, ethanol was added for precipitation, the supernatant was discarded, and the sample was reconstituted with water and filtered. Luna SCX 100 Å (250 mm×4.6 mm, 5 μm) chromatography column was selected. The 10 mmol/L sodium dihydrogen phosphate was used as the mobile phase for isocratic elution and detected by a diode array detector.

Caramel exhibited a good linear relationship with peak area within the range of 0.0243–2.4300 mg/mL (r=0.9999);the limit of detection was 0.10 mg/kg; the limit of quantitation was 0.19 mg/kg; the average recovery rate was 90.1%,and the relative standard deviation was 1.8% (n=6).

This method has good sensitivity and high recovery rate, and is suitable for the detection of illegal additive caramel in Mume fructus.

To systematically understand the status of pesticide residues in commercially agricultural products in Shigatse, Xizang, and assess the level of food safety risks.

From 2022 to 2024, large-scale monitoring and analysis were carried out on agricultural products sold at major farmers’ markets, large supermarkets and origin direct supply outlets in Shigatse. Gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) were adopted for the quantitative determination of 45 kinds of common pesticides, including organophosphates, carbamates, pyrethroids and neonicotinoids.

A total of 5229 samples were collected and tested, among which vegetables accounted for 57.2%, fruits 30.9%, and other agricultural products 11.9%. The overall qualified rate of pesticide residues in agricultural products from 2022 to 2024 was 97.3%. Leafy vegetables had the highest detection rate of pesticide residues (11.7%); among fruits, berries such as strawberries and grapes had a relatively higher detection rate. The pesticide residue levels of all samples were lower than the limit values specified in GB 2763—2021 National food safety standard—Maximum residue limits for pesticides in food. Meanwhile, the risk quotient (RQ) of all detected pesticides was significantly lower than 1.

Pesticide residues in commercially available agricultural products in Shigatse are generally within the national limit standards, and the dietary exposure risk is acceptable. Nevertheless, banned and restricted pesticides are occasionally detected. It is necessary to further strengthen publicity and guidance on scientific pesticide use as well as the supervision of agricultural product quality and safety.

To investigate the residual levels of quinolone antibiotics in aquaculture products from a city in East China and assess their health risks to residents via dietary intake.

From 2023 to 2025, a total of 768 aquaculture products were randomly collected from aquaculture farms of the city. The residues of 6 kinds of quinolone antibiotics, including enrofloxacin, ciprofloxacin and ofloxacin, etc, were determined by liquid chromatography-tandem mass spectrometry. A point assessment model was employed to estimate the daily exposure doses for different age groups, and the hazard quotient method was applied for dietary risks.

The 3 kinds of antibiotics were detected, including enrofloxacin, ciprofloxacin and ofloxacin, with an overall detection rate of 20.44% and an exceedance rate of 1.69%. Enrofloxacin showed the highest rate (19.01%), with residue concentrations ranging from 1.03 μg/kg to 1177.00 μg/kg. Dietary risk assessment indicated that under both average and maximum residue concentration exposure scenarios, the hazard quotients for all age groups were below 1.

The dietary health risks posed by quinolone antibiotic residues in aquaculture products from the city to various age groups are low. However, continuous efforts should be made to strengthen the supervision of drug use during aquaculture practices, so as to ensure that the dietary risks to residents remain at acceptable levels.

To establish a method for the determination of 16 kinds of fluorinated liquid-crystal compounds in meats including pork, beef, lamb and chicken by gas chromatography-tandem mass spectrometry.

After ultrasonic extraction with N-hexane/dichloromethane (1:1, V:V), the samples were purified via Florisil solid-phase extraction column, and then separated by DB-5MS gas chromatographic column. Atmospheric pressure chemical ionization source in positive ion mode was adopted, and multiple reaction monitoring was performed by gas chromatography-tandem mass spectrometry with internal standard method for quantitative analysis.

The linear relationship of the 16 kinds of fluorinated liquid-crystal compounds was good within the range of 0.1–50.0 μg/L, and the correlation coefficient was greater than 0.995. The limits of detection were 0.02–0.18 μg/kg, and the limits of quantitation were 0.07–0.59 μg/kg. At the spiked levels of 1.0, 10.0 and 50.0 μg/kg, the recoveries ranged from 86.3% to 113.7%, the relative standard deviations were 1.4%–11.2%.

The method is simple, quick, accurate and sensitive. It is suitable for the confirmation and quantification of fluorinated liquid-crystal compounds in meat samples. This method can provide a reference and technical support for the quality and safety screening of meat samples.

To explore the influences of sesame cake protein modified by cold plasma (CP) with different power on the quality of chicken mince gel.

Protein from sesame cake was modified by CP with different power (400–800 W), and then was added to chicken mince. The cooking yield, water holding capacity of chicken gel were analyzed, and their texture properties, microstructure and water distribution were measured by texture analyzer, scanning electron microscope and low-field nuclear magnetic resonance.

The cooking yield, water holding capacity, the springiness and resilience of gel texture increased first and then decreased, and reached the maximum of T4 group at CP power level of 600 W. Compared with the upper value of the control group,the value of T4 rose by 4.89%, 2.30%, 1.78% and 19.52%, respectively. Both the hardness and chewiness reached the highest value of T5 at 700 W, and their value was 7457 g and 4832 g, respectively. While, there was no significant difference compared to either of T4 group (P>0.05). The L^* declined continuously, and a^* and b^* first rose and then declined. With addition of CP modified sesame cake protein, the transverse relaxation time of T₂ changed in the direction of short relaxation time, and the proportion of immobilized water in chicken mince gel rose significantly while that of free water decreased. The change of storage modulus value showed that the addition of CP modified sesame cake protein could improve the gel forming ability of chicken mince, especially T4 group with CP power level of 600 W had the best gel forming ability. Additionally, when the cold plasma treatment power was 600 W, the chicken mince gel of T4 was obtained with more compact and uniform microstructure and smaller pores.

Sesame cake protein modified with CP power level of 600 W could enhance the quality of chicken mince gel. The results of this study could provide certain scientific basis for improving the value-added of sesame cake protein and broadening the application of sesame cake protein in meat foods.

To establish a method for the detection and identification of lysozyme in complex food matrices by gold nanoparticle (AuNP)-aptasensor array.

The 3 lysozyme-specific aptamers were selected as recognition elements, and a sensor array was constructed using AuNP color changes as the response signal. Based on the differences in binding affinity between lysozyme and the 3 aptamers, combined with the aggregation state and color change rules of AuNPs under salt-induced conditions, the characteristic color response differences of the samples were employed as lysozyme “fingerprints”. Supervised machine learning via linear discriminant analysis was applied to enhance model orthogonality, enabling recognition and prediction of unknown samples.

The 3 aptamers exhibited distinct binding affinities for lysozyme, with dissociation constants (K_D) of 141.528 nmol/L(Seq-1), 67.671 nmol/L (Seq-2) and 38.404 nmol/L (Seq-3). The limits of detection of lysozyme for the 3 aptamers Seq-1, Seq-2 and Seq-3 alone were 14.45, 15.739 and 1.95 nmol/L, respectively. The difference in binding affinity leaded to different degrees of protection for AuNPs by aptamers, causing AuNPs to present different aggregation states under salt-induced conditions and exhibit gradient color changes from red to blue. Characteristic “fingerprint spectra” were formed based on the color differences between food matrices with and without lysozyme added. A linear discriminant analysis model was constructed based on the data matrix of “3 nucleic acid aptamers ×18 kinds of food matrices ×5 parallel experiments”, achieving 100% accurate identification and classification of 18 kinds of food matrices with 100 nmol/L lysozyme added. The variance contribution rates of the 3 discriminant factors were 88.0%,7.6%, and 4.4% respectively. In addition, the recognition accuracy of this model for 36 blind samples reached 100%,indicating that this method could effectively distinguish lysozyme in different food matrices.

This study presents an AuNP-aptasensor array integrating pattern recognition and machine learning strategies, enabling reliable lysozyme detection in complex matrices. The approach provides a novel paradigm for the developing aptamer-based detection methods that mitigate matrix effects.

To investigate the effects of added vitamins and minerals on the stability of full-nutrition,foods-for-special-medical-purposes emulsions based on peanut oil bodies.

Prepared a peanut oil body-based, full-nutrition, foods-for-special-medical-purposes emulsion with an energy density of 1.0 kcal/mL using the natural emulsifying structure of peanut oil bodies, and evaluated the effects of vitamins and minerals on emulsion stability by particle size, zeta potential and multiple light scattering analyses, as well as examined changes in stability and appearance quality of each emulsion group before and after sterilization.

The addition of vitamins or minerals did not induce obvious heat-induced aggregation in peanut oil body emulsions; in particular, in the vitamin-fortified group, the droplet size increased by only 0.49% after sterilization. Emulsions with added minerals exhibited good storage stability, with creaming index values after 7 d of storage all below 1.0%. However, after sterilization, emulsions containing minerals showed a pronounced change in color (ΔE^*>20), which had a certain impact on sensory quality.

The vitamin-and mineral-enriched peanut oil body-based complete nutritional emulsion for special medical foods exhibits exceptional stability, providing a reference for the processing and utilization of oil body-based in FSMP foods.

To investigate and analyze the pollution status of 6 kinds of elements (lead, chromium,mercury, arsenic, cadmium, zinc) in vegetables from markets in Hebei Province from 2022 to 2024, and to evaluate exposure risks for different populations.

The 1330 vegetable samples (12 kinds of) were tested for multi-elements by inductively coupled plasma mass spectrometry (ICP-MS). Test results were statistical analyzed.The risks of exposure of multi-elements for vegetable-consuming populations, including those aged 2 to 3, 4 to 6, 7 to 10, 11 to 17, 18 to 29, 30 to 44, 45 to 59, 60 to 69 and 70 above, were evaluated via methods combined with Nemerow pollution index method, target hazard quotient method, total target hazard quotient method and carcinogenic risk index method.

The detection rates of cadmium, chromium and zinc were all above 50%,with zinc having the highest detection rate of 95.1% and mercury the lowest of 11.6%; among all samples, the highest detected aoumut of zinc content was 15.5 mg/kg; among 12 kinds of vegetable samples, Chinese chives had the highest comprehensive pollution index of 0.254; chromium had highest target hazard quotient value and carcinogenic level, which should be continuously monitored.

The pollution status of multi-elements in vegetables from markets is at a safe level. The overall exposure for multi-elements through vegetable intake is not high, with low health risks and no threats to physical health. However, since the weights of children affect the non-carcinogenic and carcinogenic risks more than the weights of adults, the assessment results such as element exposure levels,integrated target hazard quotient values, and carcinogenic risk for the younger age group (2–6 years) differ from those of other age groups, which should be focused on.