Objective To analyze the characteristics and differences of volatile components in Wuliangye liquor based on non targeted metabonomics technology. Methods The characteristics and differences of volatile components of 5 series of liquor including Wuliangye, Wuliangye alcohol, Wuliangchun, Wuliangtequ and Wuliangtouqu liquor was analyzed by non targeted metabonomics technology. Results A total of 900 kinds of compounds were detected in 5 series of liquor, including 26 kinds of amines, 86 kinds of alcohols, 51 kinds of aromatics, 18 kinds of phenols, 11 kinds of nitrogenous compounds, 11 kinds of sulfur compounds, 3 kinds of halogenated hydrocarbons, 4 kinds of ethers, 47 kinds of aldehydes, 28 kinds of acids, 143 kinds of terpenes, 78 kinds of hydrocarbons, 79 kinds of ketones, 139 kinds of heterocyclic compounds, 172 kinds of esters, and 4 kinds of others. The number and composition of compounds detected in different Wuliangye liquor were different. The number of compounds with significant differences in Wuliangye was significantly higher than that in Wuliangye alcohol, Wuliangchun, Wuliangtequ and Wuliangtouqu. Conclusion The difference of composition and content in different Wuliangye series liquor is an important factor reflecting the quality of liquor. Non targeted metabonomics technology has good application in the analysis and identification of liquor characteristic components, providing reliable data support for scientific differentiation of Wuliangye series liquor.

Pyrus spp. are cherished by consumers for their unique taste and flavor, which has led to their widespread cultivation and consumption around the globe. Pesticides, an essential input for Pyrus spp. production, are vital in the prevention and control of pests and diseases; however, they also contribute to the issue of pesticide residues, which has emerged as a significant concern affecting the quality and safety of Pyrus spp. products. This paper briefly described the registered and commonly used pesticides in China's Pyrus spp. production, analyzed the contamination characteristics of pesticide residues in Pyrus spp. both domestically and internationally, discussed recent findings on the dissipation of pesticide residues in Pyrus spp., reviewed principal analysis techniques and recent advancements for their determination, including sample preparations such as solid phase extraction, dispersive solid phase extraction, multi-plug filtration cleanup, and array-thin film micro-extraction, as well as analytical procedures like triple quadrupole mass spectrometry, quadrupole-time-of-flight mass spectrometry, surface-enhanced raman scattering, and immunoassay, and offered current shortcomings and future research recommendations in this field. This review aims to provide valuable references for ongoing studies on pesticide residues in Pyrus spp.

Objective To establish the qualitative and quantitative methods for water soluble sugars in Cyperus esculentus meal, and to analyze the effects of producing areas and climatic conditions on the kinds and content of sugars in Cyperus esculentus meal. Methods High performance liquid chromatography equipped with a refractive index detector was performed to analyze maltose, raffinose, sucrose, D-glucose, D-galactose, and D-fructose in Cyperus esculentus meal. Aminex^® HPX-87C (300 mm×7.8 mm) sugar-analyzing column was used with a column temperature of 85 °C and a mobile phase of pure water at a flow rate of 0.3 mL/min. The D-galactouronic acid in Cyperus esculentus meal was analyzed with high performance liquid chromatography equipped with an evaporative light scattering detector. XBridge^® Amide 3.5 μm amino column was used with the column temperature of 40 °C. The mobile phase of 0.2% triethylamine water-acetonitrile (20:80, V:V) was used with the flow rate of 0.6 mL/min, and the gas pressure was 40 psi, drift tube temperature was 82 ℃ and the gain of 800. Results An analytical method for 7 kinds of water-soluble sugars in soybean oil was established, which had good accuracy and precision. The limits of detection of the 7 kinds of water soluble sugars were 0.02-0.05 μg and the limits of quantification were 0.06-0.10 μg. The content of 7 kinds of water-soluble sugars, including maltose, raffinose, sucrose, D-glucose, D-galactose, D-fructose, and D-galactouronic acid in 186 samples from 11 Provinces and regions were analyzed based on the method. The total sugar content in the Cyperus esculentus meal samples ranged from 11.10% to 25.51%, with significant differences among different regions. Samples from Northeast, North, and Northwest of China were higher than those from Southern China. The water soluble sugars in Cyperus esculentus meal were mainly sucrose, accounting for 65.48% to 75.85% of total sugar. In addition, maltose, raffinose, and D-galactouronic acid had high content, ranging from 1.01%-2.93%, 0.37%-1.09%, and 1.94%-2.53%, respectively, accounting for 9.11%-12.73%, 1.62%-6.37%, and 7.95%-17.75% of the total sugar content. The content of D-glucose and D-fructose was 0.01%-1.07% and 0.02%-0.78%, respectively, accounting for 0.07%-4.21% and 0.17%-3.28% of the total sugar content, respectively. Except for the samples from Heilongjiang Province, a few amount of D-galactose was also detected in most of other samples. Conclusion This study establish an analysis method for sugar content in Cyperus esculentus meal and investigated the content of water soluble sugars in samples from different producing areas. This provides a basis for breeding and planting research of Cyperus esculentus, and also can offer the guideline to the deep processing of Cyperus esculentus and the preparation and application of carbohydrates.

Objective To establish a high performance liquid chromatography-ultraviolet detector method for the determination of xylo-oligosaccharide content in food. Methods The sample size, hydrolysis time, derivatization time and purification times in the pre-treatment method were investigated. Gradient elution was compared with isocratic elution to fix the chromatographic conditions. Moreover, the detection wavelength and column temperature were obtained at the same time. Results The optimized condition was as follows: Weighing sample 2.0 g; hydrolysis time 100 min; derivation time 100 min; purification for 3 times; mobile gradient elution was employed, column temperature 30 ℃; detection wavelength 250 nm. Conclusion This method has good accuracy and sensitivity for the determination of xylo-oligosaccharides in food. This study provides data support for the development of a method for the determination of xylo-oligosaccharides in food.

Objective To explore the effects of harvesting periods on nutritional quality, processing properties and antioxidant activities of different parts of Fagopyrum tataricum. Methods The harvesting period was determined based on the first flowering time, and the flavonoid content, protein content, dietary fiber content, water holding capacity, oil holding capacity and antioxidant activity of seeds, stems, flowers and leaves of Fagopyrum tataricum at different harvest periods were determined measured and analyzed. Results The seeds, stems, leaves, and flowers of Fagopyrum tataricum all include the rich nutrients and the biological activity ingredient, with excellent processing properties. The flavonoid content, protein content, dietary fiber content, water and oil holding capacity of Fagopyrum tataricum seeds showed a downward trend, while the dietary fiber content of Fagopyrum tataricum stems and flowers generally showed an upward trend. The flavonoid and protein content of Fagopyrum tataricum stems and leaves decreased. The dietary fiber content of Fagopyrum tataricum leaves, flavonoid content and total antioxidant activity of Fagopyrum tataricum flowers increased first and then decreased. The total antioxidant capacity and flavonoid content of Fagopyrum tataricum flowers were significantly higher than other parts of tartary buckwheat. The highest total antioxidant capacity and flavonoid content were found 14 days after flowering, at 369.42 μmol/g and 7.83%, respectively, which were 6.2 and 8.8 times that of Fagopyrum tataricum seeds. Conclusion As food processing raw materials, different parts of Fagopyrum tataricum have the potential and value for food development and processing, and can be fully utilized. The nutrition and functional components of different parts of Fagopyrum tataricum are directly affected by harvest period, and the reasonable harvest period shall be determined based on the purpose in production.

Objective To explore the optimal conditions of different deodorization treatment methods and compare the main flavor components of oyster raw materials, oyster enzymatic hydrolysates and the products obtained through different deodorization methods. Methods Taking the Crassostrea hongkongensis enzymatic hydrolysate as the research object, the changes in flavor after deodorization of the samples were investigated by means of single-factor experiments, sensory analysis and physicochemical analysis in combination. Results The optimal conditions for activated carbon deodorization were reaction time 50 min, reaction temperature 50 °C, and the amount of activated carbon addition was 1.0%. The optimal conditions for yeast deodorization were a fermentation temperature of 40 °C and a fermentation time of 60 min, and the yeast addition amount was 1.0%. Compared with oyster raw materials, the total free amino acid content in the enzymatic hydrolysate increased, both bitter and sweet amino acids increased, while the umami amino acids decreased slightly. Compared with the enzymatic hydrolysate, the sweet amino acids of the product treated with combined deodorization increased slightly, while the bitter and umami amino acids decreased slightly. The relative content of alcohols and acids increased by 21.50%. The relative content of ketones decreased by 8.49%, and the clam flavor and oil flavor decreased. Conclusion The combined deodorization of activated carbon and yeast effectively improves the flavor of Crassostrea hongkongensis enzymatic hydrolysate, providing valuable preliminary data for the development of oyster condiments.

Objective To establish ultra performance liquid chromatography-tandem quadrupole electrostatic field orbital trap mass spectrometry (UPLC-Q-Orbitrap) and use various data analysis methods to quickly identify the chemical composition of Liubao tea. Methods A Thermo Scientific Hypersil GOLD aQ (2.1 mm×100 mm, 1.9 μm) counm was used with 0.1% formic acid-acetonitrile solution (A) and 0.1% formic acid-water solution (B) as the mobile phase in a gradient elution mode. Detection of chemical components in Liubao tea by positive and negative ion mode of electrostatic spray ion source combined with electrostatic field orbital trap detector. Based on accurate mass to charge ratio data from primary high-resolution mass spectrometry, fragment ions from secondary high-resolution mass spectrometry, Thermo Scientific mzCloud network database, Thermo Scientific high-resolution mass spectrometry database for traditional Chinese medicine components, and relevant literature reports, identify the chemical components. Results Rapid analysis was conducted on the chemical components of Liubao tea, and a total of 36 kinds of compounds were identified, included 3 kinds of amino acid compounds, 3 kinds of phenolic compounds, 16 kinds of flavonoids, 1 kinds of lignin compound, 4 kinds of alkaloids, 1 kinds of terpenoid compound, 2 kinds of coumarins, 4 kinds of organic acid compounds, and 2 kinds of other compounds. Conclusion This study apply UPLC-Q-Orbitrap database to analyze the composition of Liubao tea, which can provide scientific basis for further study on the efficacy and flavor substance basis of Liubao tea.

Objective To investigate the effects of different brewing conditions on the antioxidant activities and effective components of Taraxacum mongolicum tea soup. Methods The method used a controlled univariate design to study the extraction content of total flavonoids, total polyphenols, total polysaccharides, and total amino acids in dandelion tea under different brewing times, temperatures, tea water ratios, and water quality conditions by ultraviolet-visible spectrophotometry. The antioxidant activities of dandelion tea soup were explored using 2,2-diazine-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) cationic radical, 1,1-diphenyl-2- picrylhydrazyl (DPPH) radical and nitroso scavenging rate, and ferric ion reducing antioxidant power (FRAP) as indicators. The relationships between its antioxidant activities and the content of total flavonoids, total polyphenols, total polysaccharides, and total amino acids in the dandelion tea soup were analyzed. Results When the brewing time was 5 min, the nitroso scavenging activity was the best, expressed as the equivalent concentration of vitamin C (VC) per gram of sample was 0.3938 mg VC/g, which was significantly correlated with the contents of total polyphenols, theanines, and glutamic acids, with correlation coefficients of 0.597, 0.598 and 0.616, respectively; When the brewing temperature was 94 ℃, the iron ion reduction capacity was the strongest, at 0.1784 mg VC/g, significantly correlated with the total polysaccharide content, with a correlation coefficient of 0.529; when the tea water ratio was 1:50 (g:mL), the DPPH radical scavenging activity was the strongest, at 0.2571 mg VC/g, significantly correlated with the contents of total theanines and glutamic acids, with correlation coefficients of 0.483 and 0.497, respectively; when the brewing water was tap water, the ABTS cationic radical scavenging activity was the strongest, at 0.2072 mg VC/g, significantly correlated with the total flavonoids and total polyphenols content, with correlation coefficients of 0.417 and 0.787, respectively. In summary, different brewing conditions affected the antioxidant activities and effective components of dandelion. The antioxidant activities of Taraxacum mongolicum tea were the results of the combined effects of various active compounds, including flavonoids, polyphenols, polysaccharides and amino acids. Conclusion To ensure the optimal antioxidant effects of Taraxacum mongolicum tea, when primarily considering antioxidant activities, it is recommended that the best brewing conditions are: A brewing time of 5 min, a brewing temperature of 94 ℃, a tea-to-water ratio of 1:50 (g:mL), and using tap water for brewing.

Objective To establish a method for the analysis of 19 kinds of metal elements in Nelumbo nucifere Gaertn. by inductively coupled plasma-mass spectrometry (ICP-MS), and to compare and analyze the metal elements content from different areas. Methods The Nelumbo nucifere Gaertn. sample was digested by microwave, and the metal elements content was determined by ICP-MS. The metal element fingerprint was drawn, and principal component analysis was performed on the metal element content using SPSS 26.0 software. Results The fingerprint of 19 kinds of metal elements in the Nelumbo nucifere Gaertn. had certain characteristics, and the content of harmful metal elements should be of concerned. Principal component analysis identified 8 main factors and identified B, S, Ca, Mn, Fe, Zn, Sr, Sb, Ba, As, and Pb as characteristic metal elements for Nelumbo nucifere Gaertn.. The correlation of 19 kinds of metal elements with the comprehensive score value of principal component analysis that were positively correlated in decreasing order were as follows: Pb, As, Ba, Zn, Sb, Mg, Cd, K, S, B, Na, Hg, Cu, Fe, Ni, and negatively correlated correlated in decreasing order were as follows: Sr, Mn, Ca, Mo. Conclusion The method is rapid, accurate and sensitive, and can be used for the simultaneous determination of the content of various metal elements in Nelumbo nucifere Gaertn.. It provides the basis for the quality control and safety evaluation of Nelumbo nucifere Gaertn..

Objective To explore of odor differences and volatile differences between rape honey-adulterated and syrup-adulterated samples and real honey. Methods Different proportions of 5%, 10%, 20% and 30% syrup-adulterated and rape honey-adulterated samples were constructed, and the electronic nose technique and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the odors and volatiles of the adulterated and authentic honey samples. Results The electronic nose (E-nose) combined with the principal component analysis (PCA) and sparse partial least squares discriminant analysis (sPLS-DA) could distinguish different botanical honey of linden honey, jujube honey acacia honey, and could distinguish syrup-adulterated samples from real honey, but could not distinguish rape honey-adulterated samples from acacia honey. The GC-MS results showed that 62 kinds of volatile compounds were identified in acacia honey, linden honey and jujube honey, with the highest content of alcohols in acacia honey, aldehydes in jujube honey, terpenes in linden honey. The content of volatile compounds in combination with sPLS-DA could distinguish 100% acacia honey, 100% linden honey from 5%-30% syrup-adulterated samples and 5%-30% rape honey-adulterated samples. Conclusion The odor analysis and volatiles analysis based on E-nose and GC-MS combined with chemometrics analysis can be used to identify syrup-adulterated and rape honey-adulterated samples. The results of the study provide a reference for honey traceability and adulteration identification studies.