Latest ArticlesTo comprehensively understand the source, characteristics, poisoning mechanism, detection methods,standards and regulations, and distribution in different honeys of grayanotoxins (GTXs) in honey, this paper performed a comparative analysis on the following aspects: The botanical origins of GTXs in honey; their chemical structures and fragmentation pathways in mass spectrometry; their concentration distributions across various honey types; the toxicological mechanisms and potential pharmacological activities of GTXs; the differences in detection methods for GTXs in honey; and the current relevant standards and regulations established by different countries.Through reviewing the literature on GTXs in honey, it is found that the regulation of GTXs in honey is currently insufficient, commercial GTXs standards are scarce, and the number of toxins covered by existing detection methods is limited. This review is intended to serve as a reference for understanding the characteristics of GTXs, assessing their distribution in different honeys, improving public health safety, and promoting the commercialization of more GTXs reference standards and the development of related regulations.
To establish a method for the rapid analysis of clothianidin, thiamethoxam and imidacloprid residues in Zingiber officinale Rosc by liquid chromatography-tandem mass spectrometry, and conduct dietary risk assessment for them.
The crushed Zingiber officinale Rosc samples were extracted and purified by QuEChERS method. The purified supernatant was separated on Agilent ZORBAX Eclipse Plus C18 column. The 3 kinds of pesticides were quantitatively analyzed in multiple reaction monitoring (MRM) mode. The point assessment method was used to conduct chronic and acute dietary risk assessments for 3 kinds of pesticides.
The correlation coefficients of 3 kinds of pesticides in the range of 0.005–0.200 mg/L were more than 0.995. The limits of detection of the method were 0.00071–0.00280 mg/kg, and the limits of quantitation were 0.00240–0.00930 mg/kg. The average recoveries of 3 kinds of pesticides were 85%–112% at the spiking levels of 0.01, 0.02 and 0.10 mg/kg with relative standard deviations at the range of 0.7%–8.6%. The chronic and acute dietary risk levels of 3 kinds of pesticides were significantly lower than 100%.
The method has the advantages of simple operation, high accuracy and high speed, and can be used for the analysis of 3 kinds of pesticide residues in Zingiber officinale Rosc. The dietary risk levels of 3 kinds of pesticides are relatively low, and the risks are controllable.
With the global supply and consumption of seafood increasing year by year, fraudulent behaviors such as passing off inferior products as quality ones, adulteration and mislabeling occur from time to time. This not only infringes on consumers’ interests but may also pose food safety risks. The species identification of seafood has gradually become a hot topic of concern and an important step in ensuring the safety of seafood and safeguarding consumers’ interests. DNA barcoding, as a tool for taxonomy, provides an effective technical means for the species identification of seafood and has been widely applied worldwide. This review mainly introduced the current development of DNA barcoding and summarized the research progress on the application in species identification of various seafood such as fish and crustaceans. Especially when combined with the latest technologies such as next-generation sequencing (NGS) and high resolution melting analysis (HRM), DNA barcoding has broad application prospects in the identification of complex samples like deep-processed seafood. This review will provide technical references for the application of DNA barcoding in the supervision of seafood safety.
To establish a rapid determination method for 11 kinds of yellow industrial dyes including auramine O and so on in Durio zibetuinus Murr by high performance liquid chromatography-tandem mass spectrometry.
Durio zibetuinus Murr pulp samples were extracted by ultrasound with 80% acetonitrile aqueous solution, Durio zibetuinus Murr peel samples were extracted by ultrasound with acetonitrile, purified with 60 mg ethylenediamine-N-propyl silanized silica gel. The analytes were separated by Agilent Poroshell 120 EC-C18(3.0 mm×100 mm, 2.7 μm) chromatographic column with methanol-0.1% formic as mobile phase by gradient elution.The determination was carrried out by high performance liquid chromatography-tandem mass spectrometry in electrospray positive ion scanning and multi-reaction monitoring mode, and quantified by external standard matrix standard curve method.
The linear correlation coefficients (r) of 11 kinds of industrial dyes were 0.99346–0.99996 within the range of 0.2–10.0 ng/mL, indicating a good linear relationship. The limits of detection were 1.0 μg/kg, and the limits of quantitation were 2.0 μg/kg. The recoveries of 11 kinds of industrial dyes ranged from 74.6% to 99.3% and the relative standard deviations were 1.1% to 14.3% at 6 kinds of parallel spiked tests with limits of quantitation of 1, 3 and 10 times for Durio zibetuinus Murr substrate.
This method is easy to operate, accurate in results, and suitable for rapid screening and quantitative analysis of 11 kinds of yellow industrial dyes in Durio zibetuinus Murr, providing technical support for food safety supervision.
Human milk oligosaccharides (HMOs) as an important functional component in breast milk, play an irreplaceable role in the nutrition and health of infants and young children. With the deepening understanding of its biological functions and the growth of market demand, the development of efficient, economical and sustainable HMOs separation and purification technologies and their alternatives has become a research hotspot. This article systematically reviewed the structural classification, biological functions and efficient separation and purification technologies of HMOs, including the advantages and limitations of chromatographic separation technologies such as gel filtration, ion exchange and simulated moving beds, membrane separation techniques such as ultrafiltration,nanofiltration and membrane integration processes, as well as purification and separation technologies such as solvent precipitation/extraction, activated carbon adsorption and electrophoresis. Meanwhile, this article also reviewed the research progress of HMOs alternative development methods, such as microbial fermentation, enzymatic synthesis,chemical synthesis and new biomanufacturing technologies. Through quantitative comparison, it provided a reference for technology selection, and prospected the future research directions, with the aim of providing references for the large-scale and low-cost development of the HMOs industry and promoting its wide application in the fields of infant nutrition and medical care.
To develop of a duplex real-time fluorescence polymerase chain reaction (PCR)-based method for the authentication of yak milk and yak-cattle milk.
Using species-specific nuclear chromosome genes of yak and cattle as targets, real-time PCR primers and probes were designed, and the duplex real-time fluorescence PCR system was optimized to achieve simultaneous detection of yak- and cattle-derived components in yak milk and yak-cattle milk.
The optimized duplex real-time fluorescence PCR system produced standard curves for yak milk (Y=–3.4015X+30.842, r2=0.9953) and cattle-yak milk (Y=–3.333X+30.035,r2=0.9984) showing excellent linearity, with amplification efficiencies of 96.78% and 99.54%, respectively. No cross-reactivity was observed with milk components from cattle, sheep, donkey, camel or other species, indicating strong specificity. In adulteration testing, the method successfully detected as low as 10% yak-cattle milk mixed into yak milk. Additionally, testing of 17 real samples confirmed the method’s high accuracy.
A duplex real-time fluorescence PCR method based on species-specific nuclear gene sequences is successfully developed in this study. This method enables accurate detection of yak-derived and yak-cattle-derived components in dairy products, providing a reliable approach for the authenticity identification of yak milk.
To construct a sodium alginate-based gel bead encapsulation system and to conduct its structural characterization.
Calcium ion cross-linking was used to prepare sodium alginate gel beads,turmeric polysaccharide-sodium alginate gel beads, and nanoparticle-sodium alginate gel beads. Their structure,mechanical properties, rheological characteristics and in vitro digestion release behavior were systematically characterized.
The sizes of the sodium alginate, turmeric polysaccharide-sodium alginate and nanoparticle-sodium alginate gel beads were 1.19, 1.24 and 1.28 mm, respectively. Scanning electron microscopy,Fourier transform infrared spectroscopy, thermogravimetric analysis and X-ray diffraction indicated stronger internal interactions and higher stability in the nanoparticle gel beads. The hardness, elasticity and chewiness of the nanoparticle gel beads were significantly higher than those of the sodium alginate gel beads (P<0.05). Compared to the sodium alginate gel beads, the gumminess, cohesiveness and resilience of the nanoparticle gel beads increased by 6.23%, 6.28% and 4.22%, respectively. Within an angular frequency range of 0.1–100.0 rad/s, the storage modulus(G': 14521→43390 Pa) and loss modulus (G'': 6528.6→8264.1 Pa) of the nanoparticle gel beads were both lower than those of the sodium alginate gel beads. For 3 kinds of gel beads, G' consistently exceeded G'' (tanδ<1),indicating predominantly elastic properties. The nanoparticle gel beads exhibited the lowest tanδ, demonstrating optimal viscoelastic structural stability. In vitro simulated digestion experiments showed that the release amount of curcumin from the nanoparticle gel beads increased from 0.32 μg in the gastric phase to 5.37 μg in the intestinal phase.
This study successfully constructs a structurally stable and high performance the nanoparticle-sodium alginate gel beads that effectively enable the targeted intestinal delivery of curcumin, thus providing a theoretical basis and technical support for developing functional food gel beads based on turmeric polysaccharide and curcumin.
Heat stress is a major environmental factor influencing the survival and pathogenicity of foodborne pathogens during food processing and storage. To survive adverse temperature conditions, these bacteria can generate heat stress responses through multi-level regulatory mechanisms, thereby maintaining cellular homeostasis and enhancing environmental adaptability. In recent years, with the deepening of related research, the molecular mechanisms gradually reveale of foodborne pathogens responding to heat stress. This review summarized the major heat stress response strategies of foodborne pathogens, with emphasis on cell envelope remodeling, gene expression regulation, protein homeostasis, antioxidant defense and metabolic adaptation. It also discussed the regulatory mechanisms underlying these responses. This review provides a theoretical basis for understanding thermal adaptation in foodborne pathogens and for developing strategies to improve food safety control.
To establish a method for the determination of 7 kinds of active components in the characteristic Dendrobium officinale and Dendrobium devonianum in Yunnan Province by deep eutectic solvents(DESs)-methanol-water extraction and ultra performance liquid chromatography-tandem mass spectrometry, and conduct identification research on the characteristic Dendrobium officinale and Dendrobium devonianum in Yunnan Province.
After ultrasonic extraction of the samples in a DESs-methanol-water solution ice bath, ultra performance liquid chromatography-tandem mass spectrometry was employed for analysis in multiple reaction monitoring mode, with chemometric data analysis conducted.
The correlation coefficients for the 7 kinds of active ingredients within a certain mass concentration range were relatively good. The limits of detection and limits of quantitation ranged from 0.006 mg/kg to 0.030 mg/kg and 0.020 mg/kg to 0.100 mg/kg, respectively. The relative standard deviations ranged for precision, repeatability and stability were 0.95% to 5.45%. Compared to Dendrobium officinale, Dendrobium devonianum exhibited higher levels of ginsenoside, isoquercitrin, apigenin and protocatechuic acid, while showing lower levels of ginsenoside; the content of naringin and vanillic acid remained relatively consistent between the 2 kinds of species.
The sensitivity and stability of the method are relatively good. Dendrobium officinale and Dendrobium devonianum can be effectively discriminated by orthogonal partial least squares discriminant analysis. The research results can provide a reference for the quality evaluation of the characteristic dendrobium in Yunnan Province.
To develop new products of wheat germ goat milk cheese (WGC) and explore its quality changes during maturation process.
The physicochemical properties, flavor characteristics, proteolysis and microstructure of WGC during ripening were analyzed using the Kjeldahl method, headspace solid-phase microextraction and scanning electron microscopy. In addition, an electronic tongue was employed to evaluate the taste profile of the product.
There was no significant difference in the moisture content of WGC during the ripening process (P>0.05). The fat content increased from 26.12 g/100 g to 27.88 g/100 g, and the protein content increased from 20.64 g/100 g to 22.96 g/100 g. The pH decreased significantly from 4.35 to 4.17 (P<0.05). Ketones(percentage higher than 48%) were the main volatile flavor substances during ripening of WGC, imparting lactic,creamy flavor, while butyric acid was not detected at 56 d of ripening, and hexanoic acid and octanoic acid were only 33.91 μg/kg and 25.60 μg/kg. The pH 4.6 value soluble nitrogen, 12% (m:V) trichloroacetic acid soluble nitrogen and 5% (m:V) phosphotungstic acid soluble nitrogen content of WGC increased significantly from 12.06%, 6.00% and 2.20% at 0 d to 21.11%, 14.23% and 4.57% at 56 d respectively (P<0.05). The sourness of WGC was at a relatively moderate level, while its bitterness, astringency, bitter aftertaste and saltiness were all lower than those of the 2 commercial ewe milk cheeses, resulting in an overall taste that was milder and more harmonious.
Compared with goat cheese, WGC exhibits reduced water loss, fewer undesirable flavors and increased protein hydrolysis during ripening, indicating that wheat germ can be used in goat cheese to improve its quality during ripening.
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
