Fungi are one of the more common microorganisms in our daily lives, and are closely related to our lives, with both advantages and disadvantages. Its harmful effects are manifested in a number of ways. For example, some fungi can cause crop diseases and reduce yield, accidental consumption of poisonous mushrooms can cause food poisoning and threaten people's lives, in addition, pathogenic fungi can also cause fungal infections and other diseases that are harmful to people's health, so it is very important to be able to quickly and accurately detect pathogenic fungi and identify poisonous mushrooms. Loop-mediated isothermal amplification (LAMP) is a nucleic acid amplification technique widely used in recent years, which uses DNA polymerase and specific primers to amplify nucleic acids with high efficiency in a short period of time under constant temperature conditions, compared with traditional molecular biology methods, this method does not require high instrumentation, and is characterized by rapidity, sensitivity and simplicity. At present, LAMP technology has been widely used in the detection of microorganisms such as bacteria, fungi and viruses, and this paper summarised the application of LAMP technology in the detection of fungi to provide a reference for related research.

Mycotoxins are secondary toxic metabolites produced by fungi during their growth and reproduction. They are widely found in various kinds of grain and oil and their products, and can cause serious threat to human health. Mycotoxin contamination has become a common phenomenon and problem in many countries and regions. Mycotoxin detection is the key link to build a mycotoxin prevention and control system. Furthermore, mycotoxins content is one of the health indicators that must be detected in raw grain and its products. It is of great significance to establish accurate and efficient detection methods for mycotoxins in grain, oil and food to ensure food safety. This paper summarized and analyzed the common detection methods of mycotoxins in grain, oil and food, and mainly introduced the different detection techniques and methods and their application characteristics, such as chromatography analysis, spectral analysis and immunoassay. Futhermore, this paper prospected the development trend and related requirements of mycotoxins detection, so as to provide references for the detection and safety supervision of mycotoxins in grain, oil and food.

Objective To develop an ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for the determination of pentachlorophenol sodium residues in aquatic products. Methods The sample preparation involved extraction with 80% acetonitrile in water containing 5% triethylamine, followed by purification using Waters Oasis MAX solid-phase extraction cartridges. After elution with a 4% formic acid in methanol solution, the pentachlorophenol sodium was analyzed by UPLC-MS/MS using a Waters XBridge C18 column (100 mm × 2.10 mm, 3.50 µm). The mobile phases consisted of A: 0.1% formic acid in water (containing 5 mmol/L ammonium acetate) and B: acetonitrile. Quantification was carried out using the external standard method. The recovery of pentachlorophenol sodium in the muscle of Ctenopharyngodon idella and the eatable part of Eriocheir sinensis matrices was examined. Results The linear range of the pentachlorophenol sodium residue detection method in Ctenopharyngodon idella and Eriocheir sinensis was 0.2 to 8.0 ng/mL (r²>0.999). The limit of detection was 0.5 μg/kg and limit of quantification was 1.0 μg/kg, respectively. The recoveries at spiking levels of 1.0, 2.0, and 10 μg/kg were within the range of 77.0% to 105%. Intra-assay relative standard deviations ranged from 2.51% to 7.62% (n=6), and inter-assay relative standard deviations ranged from 3.36% to 6.48% (n=3). Conclusion The developed UPLC-MS/MS method for the determination of pentachlorophenol sodium residues in Ctenopharyngodon idella and Eriocheir sinensis matrices is highly sensitive, accurate, and precise, with good repeatability and reproducibility, and is therefore suitable for the detection of pentachlorophenol sodium residues in aquatic products.

Objective To study the characterization and antioxidant activity of Maillard reaction products of autolytic peptides from Stichopus japonicus. Methods The autolysis phenomenon of Stichopus japonicus was taken to dissolve their body walls. Further used D-xylose and Stichopus japonicus autolytic peptides for Maillard reaction to modify autolytic peptides, and the physical and chemical properties and antioxidant activity differences of the Maillard reaction products were analyzed. Results The Maillard reaction conditions were as follows: Reaction time 4 h, reaction temperature 120 ℃, mass ratio of Stichopus japonicus autolytic peptides to D-xylose 1:2. After the reaction, the content of free amino group decreased from (32.35±1.90) μg/mL to (12.68±1.10) μg/mL. The maximum fluorescence emission peak of the Maillard reaction products shifted from 401 nm to 434 nm, and an absorption peak appeared at 288 nm in the ultraviolet absorption spectrum. The molecular weight measurement showed that the large molecular weight material above 3600 u increased significantly. The appearance of the Maillard reaction products from the autolytic peptides of Stichopus japonicus and D-xylose was verified. When the mass concentration of Maillard reaction products was 8 mg/mL, the scavenging ability of hydroxyl free radical, 1,1-diphenyl-2-picrylhydrazine (DPPH) free radical and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) cation free radical were above 85%, and the reducing ability of Fe³⁺ was 6.3 times higher than that of autolytic peptides from Stichopus japonicus before the reaction. Conclusion The results provide a new reference for utilizing the autolysis of Stichopus japonicus and improving the antioxidant activity of the Stichopus japonicus autolytic peptides.

Objective To characterize the composition of amino acids in fish dishes consumed by Liaoning Province residents and to evaluate their nutritional value. Methods The 7 kinds of representative fish dishes for daily consumption were selected, the amino acid composition and content of fish dishes were determined by conventional acid hydrolysis and alkaline hydrolysis methods using a fully automated amino acid analyzer, the amino acid score and amino acid ratio coefficient methods were used to evaluate the comprehensive nutritional value and to analyze the content of essential amino acids in a clustered heat map. Results The 7 kinds of fish dishes had complete amino acid types, with a total amino acid content ranged from 92.88 to 190.00 mg/g; the essential amino acid content ranged from 36.09 to 74.14 mg/g; the ratio of the essential amino acid to the total amino acid ranged from 0.39 to 0.41; and the total content range of sweet amino acids and umami amino acids ranged from 51.23 to 103.37 mg/g. The evaluation of amino acid scores and ratio coefficients showed that the composition of essential amino acids in the 7 kinds of fish dishes was balanced and abundant. The clustering heat map divided the 7 kinds of fish dishes into two categories according to the content of essential amino acids. Conclusion Although there is variability in the amino acid content and nutritional value of fish dishes consumed daily by Liaoning residents, they all contain a wide variety of amino acids with high nutritional value. They can be used as high-quality protein sources. This study can provide a scientific value for the nutritional value analysis of finished dishes.

Objective To investigate the Effects of lactic acid bacteria fermentation on the sensory, physicochemical, and flavor quality of sour bamboo shoots. Methods Fresh Dendrocalamus latiflorus bamboo shoots were cut into strips and subjected to fermentation using lactic acid bacteria or natural fermentation in pure water as a control. The study investigated changes in total acidity, amino nitrogen, nitrite content, sensory evaluation, and volatile flavor compounds in sour bamboo shoots fermented with lactic acid bacteria compared to natural fermentation. Results After 60 days of fermentation, the total acidity and amino nitrogen content of the lactic acid bacteria-fermented sour bamboo shoots were 19.28 g/kg and 0.506 g/100 g, respectively, significantly higher than those of the naturally fermented sour bamboo shoots (16.14 g/kg and 0.448 g/100 g, respectively). The nitrite content of the lactic acid bacteria-fermented sour bamboo shoots was less than half that of the naturally fermented sample, with both fermentation methods yielding nitrite levels below 2.9 mg/kg. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis detected 10 kinds of volatile flavor compounds in the lactic acid bacteria-fermented sour bamboo shoots, compared to 9 in the naturally fermented ones, with p-cresol being the primary flavor compound. The lactic acid bacteria-fermented sour bamboo shoots exhibited a uniform milky-white color, crisp texture, rich aroma and moderate acidity, achieving a sensory evaluation score of 88 points. Conclusion Sour bamboo shoots fermented with lactic acid bacteria have high sensory scores, good quality, and high food safety.

Objective To optimize the process of spray drying pomelo powder and the formula of compound pomelo tea powder. Methods This study focused on optimizing the de-bittering process of pomelo peel powder and the spray drying parameters of pomelo powder, using sensory evaluation as key indicators. Subsequently, compound pomelo tea powder was made using maltodextrin, spray-dried pomelo pulp powder, pomelo outer peel powder, anhydrous citric acid, white sugar, and jasmine tea powder as raw materials. The formulation and production process of the compound pomelo tea powder were optimized through single-factor experiments and orthogonal experiments, with dispersibility and sensory evaluation serving as the key indicators. Results The optimal de-bittering process was achieved by treating pomelo peel in a water bath at 50 ℃ for 40 minutes with the addition of 1.8% β-cyclodextrin. The spray drying parameters were optimized with an inlet temperature of 160 ℃, an outlet temperature of 60 ℃, a feed flow rate of 2 mL/min, an air velocity of 3 m³/min, and an air pressure of 0.1 MPa. The final formulation of compound pomelo tea powder included 0.6% of pomelo pulp powder, 0.2% of pomelo outer peel powder, 0.1% of jasmine tea powder, 5% of sugar, 0.05% of anhydrous citric acid, and 0.4% of maltodextrin. The optimized product demonstrated excellent dispersibility 13.19 s, a high sensory evaluation score 76.3, and an overall score of 97.45, while retaining the distinct aroma of pomelo and the flavor of jasmine tea. Conclusion This process offers a promising approach for the industrial production of high-quality compound beverages.

Objective To study the beef quality characteristics of Pingliang red cattle. Methods The 12-13 thoracic intercostal eye muscles of A3 grade Pingliang red cattle were taken. The nutritional characteristics, tenderness and water retention of Pingliang red cattle were analyzed by measuring the protein, fat, moisture content, amino acid and fat composition, as well as the shear force and cooking loss. The sensory evaluation of raw and fried steak and rinsed meat slices were carried out respectively. The meat quality of A3 grade imported snowflake beef was compared, and the meat quality of Pingliang red cattle was comprehensively analyzed. Results There was no significant difference in crude protein, moisture and total fat content between Pingliang red cattle and imported snowflake beef (P>0.05); Pingliang red beef was rich in amino acids, and the ratio of essential amino acids to total amino acids was 0.45±0.05, which was higher than that of A3 grade imported snowflake beef (0.42±0.00); Pingliang red cattle had the advantages of low saturated fatty acid and high unsaturated fatty acid content. The fatty acid content of Pingliang red cattle was lower than that of imported snowflake beef, but the difference was not significant (P>0.05); the shear force of Pingliang red beef was (4219.10±225.29) g, which was significantly higher than that of imported snowflake beef (P<0.05). Sensory evaluation results showed that fresh Pingliang red beef was slightly lower than imported snowflake beef, but cooked Pingliang red beef scored higher, especially chewing elasticity, juiciness and aftertaste were significantly higher than imported snowflake beef (P<0.05). Conclution Pingliang red cattle A3 grade snowflakes beef can completely reach the quality level of imported snowflake beef, but the content and distribution of functional fatty acid needs to be regulated.

Objective To achieve rapid and non-destructive determination of aflatoxin B₁ (AFB₁) content in Triticum aestivum L. kernels by establishing a quantitative prediction model based on near-infrared spectroscopy technology. Methods The reflectance spectra of Triticum aestivum L. samples in the wavelength range of 900-1700 nm were collected, and the AFB₁ content in Triticum aestivum L. was determined by high performance liquid chromatography. The raw spectral data of the Triticum aestivum L. samples were subjected to preprocessing, and the feature wavelengths were extracted in order to establish a prediction model. A model for predicting the AFB₁ content was developed using a back propagation neural network (BPNN), random forest (RF), and support vector machine (SVM), the results of this model were compared with those of a full-wavelength modelling approach. Results The SVM model constructed following the application of multiplicative scatter correction (MSC) and competitive adaptive reweighted sampling (CARS) processing demonstrates superior performance compared to the other models and the full-band modelling model. Conclusion The combination of the CARS algorithm and the MSC-CARS-SVM model allows for the rapid and non-destructive detection of AFB₁ content. The feasibility of using near-infrared spectroscopy for quantitative analysis of AFB₁ content has been demonstrated, and this approach can be employed to assess the quality of Triticum aestivum L. during storage.

Objective To establish a method for determination the content and migration of metal elements (lead, arsenic, aluminum) in paper straws by inductively coupled plasma mass spectrometry (ICP-MS) and inductively coupled plasma optical spectrometry (ICP-OES), and analyze the changes in the content and migration of 3 kinds of elements. Methods Microwave digestion and immersion in 4% acetic acid for 2 hours were used as pre-treatment conditions. The instrument was analyzed according to the selected working conditions, and a standard working curve was drawn. Three elements were subjected to spiked recovery experiments, and the recovery rate and precision were calculated. Then, the content and migration amount of 3 kinds of elements were detected in 45 samples. Results The linear range of lead and arsenic elements in the ICP-MS method was 5-50 μg/L, with correlation coefficients greater than 0.999 and limits of detection of 0.005 and 0.002 mg/kg. The spiked recovery rates were 96.1% and 104.2%, with relative standard deviations of 1.5% and 3.6%. The linear range of aluminum element in ICP-OES method was 0.5-4.0 mg/L, with a correlation coefficient greater than 0.999 and the limits of detection of 0.3 mg/kg. The spiked recovery rate was 94.0%, with a relative standard deviation of 0.2%. The aluminum content and migration amount in paper straws were relatively high, especially the aluminum content, with an average content of 148.00 mg/kg and a maximum content of 1005.00 mg/kg. The 40% of the straws had a content exceeding 100.00 mg/kg. Conclusion Based on the characteristics of lead, arsenic, and aluminum content in paper straws, this study establishes an analytical method for testing aluminum, lead, and arsenic in paper straws. Based on this method, the content and migration patterns of lead, arsenic and aluminum elements in actual use are explored, providing technical support for a deeper understanding of the safety of paper straws.