To investigate the effects of hesperidin on improving hepatic glucose metabolism disorder in type 2 diabetes model db/db mice and its underlying molecular mechanisms.

A total of 40 mice were divided into a normal control group, a db/db model group, and hesperidin low-dose [50 mg/(kg·d)] and high-dose[100 mg/(kg·d)] intervention groups, which were administered orally for 6 consecutive weeks.

Compared with the model group, hesperidin intervention could dose-dependently reduce fasting blood glucose, improve weight loss, alleviate hepatic steatosis and histopathological damage, significantly reduce serum total cholesterol, triglycerides and low-density lipoprotein cholesterol, increase high-density lipoprotein cholesterol, and decrease pro-inflammatory factors (interleukin-6, interleukin-1β and tumor necrosis factor-α) (P<0.01). Western blot results indicated that hesperidin significantly downregulated the expression of forkhead box protein O1 (FOXO1) and glucose-6-phosphatase catalytic subunit (G6PC) in the liver, while upregulating the expression of hexokinase 2(HK2) (P<0.01).

Hesperidin can effectively improve hepatic glucose and lipid metabolism disorders and inflammation in type 2 diabetes mellitus mice, and its mechanism may be related to regulating the hepatic FOXO1/HK2/G6PC signaling pathway, inhibiting excessive gluconeogenesis, and promoting glucose utilization. This study provides new experimental evidence for hesperidin as a potential adjuvant therapeutic strategy for diabetes.

To mine the bioinformation of Serratia marcescens HBQT and analyze its characteristics.

The selenium enrichment capacity of Serratia marcescens HBQT was evaluated. High-throughput whole-genome sequencing and bioinformatics analysis were performed. Its antibacterial activity against Staphylococcus aureus and Listeria monocytogenes, as well as its growth-promoting effect on mung bean sprouts, were determined. Additionally, changes in the strain’s susceptibility to drugs such as ceftazidime, biofilm growth and antioxidant capacity were measured before and after selenite treatment.

Within 48 hours, Serratia marcescens HBQT was able to convert 99% of the selenite at a concentration of 3 mmol/L. The complete genome length was 5117438 bp, with a guanine-cytosine content of 59.51%, and it contained one circular plasmid.Bioinformatics analysis revealed enrichment of genes related to sulfur metabolism and active transport. The strain significantly inhibited the growth of Staphylococcus aureus and Listeria monocytogenes (P<0.001) and markedly promoted the growth of mung bean sprouts (P<0.001). After selenite treatment, the strain’s antagonistic ability against ceftazidime, biofilm formation capacity and antioxidant capacity were significantly enhanced (P<0.001).

Serratia marcescens HBQT exhibits promising biocontrol and plant growth-promoting characteristics.The whole-genome analysis and phenotypic changes after selenium enrichment lay the foundation for elucidating the molecular mechanisms by which bacteria antagonize selenite toxicity and generate selenium nanoparticles.

To explore the influence of a combined processing method of salt water steaming and sugar water debittering, based on the principles of traditional Chinese medicine, on the quality of Ligustrum robustum.

Taking Ligustrum robustum in Yuqing county as the research object, 3 kinds of different processing processes were designed, and the traditional process K1 was used as the control. The physical and chemical tests and mass spectrometry experiments were carried out to analyze the influence of different processing methods on the quality of Ligustrum robustum.

The sensory and color analysis results showed that K3 process could optimize the taste and appearance of Ligustrum robustum. Compared with K1, K2 and K3 presented more uniform and bright green visually. However, physical and chemical tests revealed that this process led to a reduction of 12.19% and 19.60% in the total extract of K2 and K3 Ligustrum robustum, respectively. Using liquid chromatography-mass spectrometry, a total of 1282 metabolites were identified by differential metabolite analysis, among which the proportion of lipids and lipid molecules was the highest (26.21%). Further targeted high performance liquid chromatography detection of the active components of Ligustrum robustum showed that the K3 process reduced the content of tea polyphenols to (8.51±0.07) g/100 g, while compared with K1, K3 process increased the content of actoside and caffeine, respectively.

The water blanching and sugar water debittering process can effectively optimize the color and quality of Ligustrum robustum. While controlling the loss of tea polyphenols, it also retains and enhances key active components such as ligustrine glycosides and aktoside, providing key technical support for the research and development of high-quality processing techniques for Ligustrum robustum.

To systematically investigate the quality changes of egg white powder during accelerated storage at 90 days, under experimental conditions of temperature (37.0±0.5) ℃ and relative humidity (75±5)%.

A comprehensive approach employing color analysis, Maillard reaction assessment, Fourier transform infrared spectroscopy (FTIR), fluorescence spectroscopy, scanning electron microscope (SEM) and gas chromatography was used to systematically characterize the physicochemical properties, structural changes and volatile components of the samples.

The study revealed significant deterioration of egg white powder with prolonged storage: Accelerated browning manifested in color, with a continuous decrease in L^* value (6.66%±0.39%).The Maillard reaction intensified, characterized by the accumulation of its signature products, with A₂₉₅ values increasing by (18.08±0.68%) and the A₄₂₀ increased by (30.93±0.17)%, indicating protein oxidation. FTIR analysis revealed a restructuring of the protein secondary structure. Enhanced fluorescence intensity further confirmed the formation of Maillard reaction products. SEM images showed that egg white powder particles became rough and aggregated during storage, closely related to the decline in physicochemical properties such as solubility.Additionally, the composition of volatile components exhibited dynamic evolution.

Comprehensive analysis indicates that quality deterioration of egg white powder during accelerated storage results from the combined effects of the Maillard reaction, protein oxidation and structural changes. This study systematically elucidates the deterioration mechanism of egg white powder under accelerated storage, providing theoretical basis for optimizing packaging and storage strategies to extend shelf life.

To establish a method for determination of the content of novel illegal additive dicyclohexylformylphentine in food by high performance liquid chromatography.

Acetonitrile was used as the extraction solvent, and the extraction solution was separated with a Waters Xbridge C₁₈ (250 mm×4.6 mm, 5 μm) chromatographic column. Isocratic elution was carried out with acetonitrile+water as the mobile phase, and quantified by the external standard method. The flow rate was 1.0 mL/min and the detection wavelength was 230 nm.

The dicyclohexylformylphentine had a good linear relationship within the mass concentration range of 0.5–50.0 μg/mL （r²>0.9999）. The limit of detection and limit of quantitation were 1 mg/kg and 5 mg/kg，respectively.At 3 quality control levels of 1 times，2 times and 10 times the limit of quantitation in 3 kinds of different matrices（plums，solid beverages and pressed candies），the recoveries ranged from 85.6% to 99.2%，with relative standard deviations less than or equal to 3.54%. This method was used to evaluate the illegal addition content of a batch of positive samples collected from online platforms，and the results were highly consistent with those determined by high performance liquid chromatography-mass spectrometry.

This method is simple，efficient and accurate，and is suitable for the rapid inspection of illegal additions of dicyclohexylformylphentine in food.

To analyze the concentrations of benzo(a)pyrene in 197 samples of edible vegetable oils and smoked and barbecued meat products collected from a province in Northwest China (2023—2024), analyse the effects of food type and processing methods on benzo(a)pyrene content, assesse relative exposure risks, and optimize detection methods.

After sample pretreatment, benzo(a)pyrene was detected using high performance liquid chromatography coupled with fluorescence detection (HPLC-FLD). Exposure risks were evaluated using the margin of exposure (MOE) method.

Among the 197 samples, benzo(a)pyrene was detected in all food categories, with a detection rate of 61%. The mean benzo(a)pyrene concentration was 0.59 μg/kg. Bulk retail edible vegetable oils exhibited the highest detection rate (84%) and mean benzo(a)pyrene level (1.49 μg/kg). In a province in Northwest China, the average dietary benzo(a)pyrene exposure levels for different age groups (18–44, 45–60 and >60 years) were 0.34, 0.40 and 0.40 ng/(kg·d), respectively, while high-exposure consumers had values of 1.15, 1.36 and 1.37 ng/(kg·d). The MOE for all age groups exceeded 10000. Method optimization revealed that the optimal mobile phase consisted of 98% organic phase(acetonitrile), with the most sensitive excitation and emission wavelengths at 380 nm and 410 nm, respectively.

In 2023–2024, certain benzo(a)pyrene contamination is observed in key foods sold in a province in Northwest China. The health risks of dietary benzo(a)pyrene intake among residents of all age groups are low and within acceptable limits. However, continuous monitoring of benzo(a)pyrene-related food safety risks is necessary.Consumers should prefer pre-packaged edible vegetable oils and reduce consumption of fried foods, smoked and barbecued meats and other high-temperature-processed products.

To establish a method for the rapid determination of 20 kinds of hormone drugs in pork by ultra performance liquid chromatography coupled with quadrupole-orbitrap high resolution mass spectrometry.

The samples were extracted with water-acetonitrile solution and centrifuged to discard precipitation followed by a salt partition using sodium chloride and sodium sulphate. The acetonitrile extraction solution was purified via solid phase extraction using an HyperSep Retain-PEP column, then separated by an Thermo Hypersil GOLD C₁₈ column (100 mm×2.1 mm, 1.9 μm), ionized in positive ion mode, and detected by ultra performance liquid chromatography coupled with quadrupole-orbitrap high resolution mass spectrometer with full mass/data dependent secondary acquisition (Top N) [Full MS/dd-MS² (Top N)] mode.

The 20 kinds of hormone drugs showed good linear relationships in their respective ranges, with determination coefficients (r²)≥0.9902. The average recoveries were 36.56%-119.43% with the relative standard deviations between 0.9% and 9.8%. The limits of detection were in the ranges of 0.1–0.5 μg/kg and the limits of quantitation were at 1.0 μg/kg.

This method demonstrates good accuracy and stability, making it suitable for the detection of 20 kinds of hormone drugs in pork.

To establish a method for determination the content of sorbic acid in beverages by ¹H-quantitative nuclear magnetic resonance (¹H-qNMR).

Nuclear magnetic resonance was used to measure the sorbic acid (SA) content in beverages. The content of SA in the sample was proportional to the signal peak of ¹H nuclear magnetic resonance; deuterated water (D₂O) was used as the deuterated solvent, and the methyl peak of the internal standard substance “3-(trimethylsilyl)propanoic-2, 2, 3, 3-d₄ acid sodium salt” (TMSP-d₄) in deuterated water was calibrated to a chemical shift of 0.00 ppm. The multiple coupling peak at δ=1.84 (±0.05) ppm was identified as the characteristic chemical shift peak of sorbic acid, and quantification was performed using the external standard method. The ‘zgpr’ pulse sequence was employed for ¹H-NMR to suppress the residual water peak signal, with 16 scans acquired for each sample.

Method validation indicated a good linear relationship within the concentration range of 7.5–300.0 μg/mL: Y=0.01019X+0.36268, r²>0.99. The limits of detection and limits of quantitation were 2.5 μg/mL and 7.5 μg/mL, respectively. The recovery rates ranged from 81.8% to 102.6%, with relative standard deviations of 0.69%–5.27%.

This method features simple sample pretreatment, accurate results, and significantly reduces detection time. It is suitable for rapid, high-throughput analysis of sorbic acid in beverages and shows promising potential for practical applications.

To investigate the differences in fruit quality of late-ripening Litchi chinensis Sonn. from different producing areas in Sichuan Province and identify their unique quality indicators.

The main cultivar of Litchi chinensis Sonn. (Dahongpao) from 3 production areas (Hejiang County in Luzhou, Shizhong District in Leshan and Xuzhou District in Yibin) was used as the research object. The differences of single fruit weight, edible rate and soluble solid content were analyzed. Volatile aroma components of Litchi chinensis Sonn. fruit samples were collected using gas chromatography-quadrupole-time-of-flight mass spectromety and combined this with unsupervised principal component analysis to examine the aromatic differences among Litchi chinensis Sonn.from different production areas.

The average fruit weight of late-maturing Litchi chinensis Sonn. produced in Sichuan met national standards for fresh Litchi chinensis Sonn., with an average edible flesh ratio of approximately(72.00±0.86)% and the soluble solids content of (17.39±0.18)%. Among the 3 origins, Leshan Litchi chinensis Sonn.had higher fruit weight, edible rate and soluble solid content than those from Luzhou and Yibin. Aroma analysis detected 79 kinds of volatile compounds, dominated by woody notes, supplemented by floral and fruity aromas.Leshan had the richest variety of aroma types, while Yibin had the fewest types but higher content levels. Principal component analysis based on aroma components showed that Luzhou and Yibin Litchi chinensis Sonn. could be clearly distinguished, whereas Leshan Litchi chinensis Sonn. showed similarities to both. Odor activity value analysis further revealed 20 kinds of key aroma compounds common to all 3 areas. Luzhou Litchi chinensis Sonn. were characterized mainly by fruity, lemon and floral notes; Leshan Litchi chinensis Sonn. were prominent in citrus, herbal and woody notes; Yibin Litchi chinensis Sonn. possessed unique rose and pinewood notes, with ethyl nonanoate as its characteristic component.

Distinct differences in both basic quality and aroma characteristics are found among late-ripening Litchi chinensis Sonn. from different producing areas within Sichuan Province, which can provide a data basis for cultivar optimization and characteristic product development of local Litchi chinensis Sonn..

To compare the volatile flavor compounds in light and dark soy sauce by headspace solid-phase microextraction-gas chromatography-orbitrap-mass spectrometry (HS-SPME-GC-Orbitrap-MS).

The study used soy sauce as the research object. Parameters such as extraction temperature, equilibration time, extraction time, salt concentration and sample volume were optimized to establish a method for determining volatile compounds in soy sauce by HS-SPME-GC-Orbitrap-MS. Based on this method, volatile aroma compounds in light and dark soy sauce were identified and semi-quantified. Principal component analysis and orthogonal partial least squares discriminant analysis were used to analyze the differences between the light and dark soy sauce.

A total of 124 volatile aroma compounds were identified in light soy sauce, and 88 in dark soy sauce using HS-SPME-GC-Orbitrap-MS. Through orthogonal partial least squares discriminant analysis (variable importance for the projection≥1) and the Kruskal-Wallis H test (P<0.05), 5 kinds of key aroma compounds were further screened:Phenethyl alcohol, ethyl acetate, 2-methyl-1-butanol, pentanal and 4-ethyl guaiacol.

This study establishes a HS-SPME-GC-Orbitrap-MS method that can efficiently identify volatile components in soy sauce. By applying this method combined with chemometrics, 5 differential compounds between light soy sauce and dark soy sauce are screened out. Among them, the relative content of phenyleth anol, ethyl acetate and 2-methyl-1-butanol is higher in light soy sauce, endowing it with fruity and alcoholic characteristics. Meanwhile, the relative content of pentanal and 4-ethyl guaiacol is higher in dark soy sauce, contributing to its rich fatty and soy sauce-like aroma. The findings provide reference data for quality evaluation in the soy sauce industry and offer a new theoretical basis for further research on the flavor characteristics of soy sauces produced by different fermentation processes or for different uses.