Objective To study process and quality control of active bacteria addition in infant formula milk powder. Methods This study used infant formula base powder, premix 1, and premix 2 to mix and produce infant formula milk powder. The powder was transported by gravity from the mixer to the powder warehouse for temporary storage, and stability research was conducted through accelerated testing and the indicators for accelerated testing were based on GB 10765—2021 Food safety national standard-Infant formula. Results The results indicated that bifidobacterium animalis subsp. lactis Bb-12 should be stored and maintained activity at 2‒8 ℃ and warmed up to 16‒25 ℃ in the clean work area before using. There was no significant difference in the number of viable bacteria among samples stored inpowder warehouses for different durations. The moisture contents of milk powder were constant during the six-month accelerated storage period, while vitamin C decreased to a certain extent as the storage period prolonged. Aflatoxin M₁, Cronobacter genus, Salmonella, Staphylococcus aureus and Escherichia coli were not detected after the accelerated test of 6 months. Conclusion Stability of Bifidobacterium animalis subsp. lactis Bb-12 is studied during expand production, exposure to clean work areas, and different storage periods after filling in this study providing theoretical support for the production of dairy related products.

Food safety is a major strategic content related to people's livelihoods and achievement of the modernization of national governance. After the extensive scientific research and regulatory practice, many iconic academic achievements have been achieved, and the relatively systematic theoretical systems, methodological standards and regulatory strategies for food safety have been established. The traditional food safety mainly relies on the methodological development, safety detection and risk monitoring, depends on the laws, regulations, and standards as regulatory basis, utilizes propaganda, education, service and popularization of science as auxiliary means, and combine the rectification and improvement. Due to the complex interactions between humans and food, there are many characteristics involved in food safety like uncertainty, relativity and regionalism. At present, the connection between the food safety research and regulation is not close enough, and the food safety work still needs a lot of innovative exploration, practice and the new quality productivity empowerment. Based on the author's recent research, teaching, investigation, and regulatory practices in food safety, this paper started from the root causes of food safety issues, summarized and discussed the main challenges faced in the current food safety work from the perspective of the risk prevention and control throughout the entire process, and proposed the directions that could be focused on the food safety research, teaching and regulation in future, which would help achieving the precise prevention and control of food safety across the entire region.

Objective To compare the differences in the quality indicators for ediable and medicinal of different strains of Polygonatum kingianum, and conduct a comprehensive evaluation. Methods The rhizome of 3 strains of Polygonatum kingianum, including the strain of Polygonatum kingianum with white flower and green stem (PKW), the strain of Polygonatum kingianum with purple flower and green stem (PKP) and the strain of Polygonatum kingianum with red flower and purple stem (PKR), were used as experiments materials. The differences of the content of nutrient, mineral elements and the main active ingredients was analyzed, the study on comprehensive quality evaluation research was conducted based on the membership function and principal component analysis methods. Results There were significant differences in 19 quality indicators between different strains of Polygonatum kingianum. PKW had the highest content of crude protein, total starch, crude fat, Na, polysaccharides and total flavonoids, PKP had the highest content of 10 kinds of mineral elements (K, P, Ca, Mg, Al, Mn, Fe, Zn, B and Cu) and total phenols, PKR had the highest content of moisture and total saponins. Pearson correlation analysis indicated that active ingredients showed a significant correlation with mineral elements and nutrient (P<0.05 or P<0.01); however, there was no significant correlation between nutrient and mineral elements. The analysis results were obtained by using the membership function method suggested that the highest scores of food and medicinal values were PKP and PKW respectively. The principal component analysis of 19 quality indicators were carried out, and the cumulative contribution of the 3 principal components was 96.41%. The evaluation results showed that PKP had the highest comprehensive score. Conclusion The medicinal value of PKW is the highest. PKP has comprehensive high quality, is suitable for both ediable and medicinal.

Objective To develop a comprehensive evaluation method for the quality of Anji white tea and explore its grading criteria. Methods A sensory evaluation and quality component analysis were conducted on 30 samples of Anji white tea. A quality evaluation model for Anji white tea was established using methods such as correlation analysis, principal component analysis, entropy weight method, and grey correlation analysis. Results The results indicated significant differences (P<0.05) in chemical indicators among Anji white tea from different sources. Moreover, there was a significant correlation (P<0.01) between total catechins, general flavone, and alkaloid components. The comprehensive evaluation model constructed using the entropy weight method and grey correlation analysis could reliably reflect the sensory quality characteristics of Anji white tea, and the fit of its regression model was as high as 0.8258. Furthermore, a grading method for Anji white tea was proposed based on cluster analysis of relative relevance, resulting in effective classification into 4 grades. Conclusion The quality evaluation model established based on entropy weight method combined with gray correlation analysis has achieved the classification of quality grades of Anji white tea and also provides reference and guidance for the quality evaluation of other types of tea.

Objective To establish a rapid method for the determination of 5 kinds of nucleotides (cytidine-5’-monophosphate, adenosine-5’-monophosphate, uridine-5’-monophosphate, guanosine-5’-monophosphate and inosine-5’-monophosphate) in infant formulas and dairy products is developed based on mixed-mode hydrophilic interaction/ion exchange chromatography-ultraviolet detection (HILIC/IEX-UV). Methods A zwitterionic hydrophilic interaction chromatography column (Alphasil S-Xion) was used, with mobile phase consisting of 5 mmol/L KH₂PO₄ (pH adjusted to 3.0 with H₃PO₄)-acetonitrile (70:30, V:V) to detect nucleotides in infant foods and dairy products. Results The five nucleotides were baseline separated within 10 min, demonstrating efficient chromatographic performance. They exhibited good linearity within the range of 2-50 μg/mL, with limits of detection (LODs) between 0.19 and 0.66 mg/kg, and limits of quantification (LOQs) ranging from 0.62 to 2.19 mg/kg. At spiked levels of 50, 100 and 200 mg/kg, the intraday recoveries ranged from 96.6% to 108.9%, with relative standard deviations (RSDs) of 1.5%-6.3%, while the interday recoveries were between 101.0% and 108.0%, with RSDs of 2.4%-7.3%. Conclusions Compared with the traditional reversed-phase ion-pair chromatography, this method has significant advantages: Effectively reducing the matrix interference, shortening the analysis time, improving the detection efficiency, and especially improving the quantitative accuracy of cytidine-5’-monophosphate. The proposed method is rapid, accurate, and anti-interference, which provides technical support for the efficient analysis of nucleotides in infant formulas and dairy products.

Objective To study the difference of meat quality between adult and young Xueduo yaks. Methods Healthy adult and young castrated Xueduo yaks were selected to analyze the composition and content of conventional nutrients, edible meat quality, amino acids, fatty acids, vitamins and minerals in longissimus dorsi muscle. Results The moisture content of adult Xueduo yak meat was 72.89%, which was lower than that of young Xueduo yak meat. The crude protein, crude fat and crude ash contents of adult Xueduo yak meat were 4.99%, 86.67% and 38.54% higher than those of young Xueduo yak meat, respectively. Therefore, adult Xueduo yak meat had higher nutritional value. The edible meat quality of young Xueduo yak meat was excellent, and the color, taste and tenderness were better than those of adult Xueduo yak meat. Both adult and young Xueduo yak meat were high-quality protein sources. The contents of essential amino acids and total amino acids in young Xueduo yak meat were 5.95% and 14.00%, which were significantly higher than those in adult Xueduo yak meat, but adult Xueduo yak meat tastes more delicious. The fatty acid composition of young Xueduo yak meat was slightly better than that of adult Xueduo yak meat. In terms of vitamin and mineral composition and content, vitamin A in young Xueduo yak meat was significantly higher than that in adult Xueduo yak meat. The iodine content of adult Xueduo yak meat was significantly higher than that of young Xueduo yak meat. Conclusion The meat quality of young Xueduo yak is better than that of adult Xueduo yak. The growth cycle of young Xueduo yak is short, which can create higher economic value under limited forage resources. At the same time, it can improve the market competitiveness of yak meat and provide scientific and effective guidance for yak breeding in pastoral areas.

Houttuynia cordata, known as a dual-use plant for both medicine and food, contains various functional components such as flavonoids and polysaccharides. It exhibits multiple bioactivities, including antibacterial, antiviral, anti-inflammatory, antioxidant, anticancer, and immune-regulating effects. The mechanisms underlying its bioactivities are complex and involve the regulation of multiple biological signaling pathways. Currently, Houttuynia cordata is widely used in traditional medicine, functional foods, and cosmetics. Its diverse bioactivities and complex mechanisms suggest a broad application potential. However, further in-depth studies are necessary to elucidate its specific mechanisms of action and ensure safety, thereby promoting its applications in the fields of medicine and health care. This article reviewed the biological activity and mechanism of action of Houttuynia cordata, and summarized the current application status of Houttuynia cordata in medical and healthcare fields, in order to provide reference for further development of Houttuynia cordata.

Objective To achieve accurate and non-destructive detection of Zea mays L. seed maturity by applying hyperspectral imaging technology combined with multimodal fusion methods. Methods Hyperspectral images of high and low maturity Zea mays L. seeds were acquired. The cascade algorithm of bootstrapping soft shrinkage and successive projections algorithm (BOSS-SPA) was used for feature wavelength extraction, while the gray-level co-occurrence matrix method (GLCM) was used for image texture feature extraction. Five feature parameters—energy, entropy, correlation, homogeneity and contrast were selected to integrate the spectra with the image data in a feature level fusion. Results The partial least squares-discriminant analysis (PLS-DA) and least squares support vector machine (LS-SVM) were used to establish a Zea mays L. seed maturity classification model. The use of Savitzky-Golay convolution smoothing-standard normal variable transformation (SG-SNV) was identified as the best spectral preprocessing method, and the 11 wavelengths extracted using the BOSS-SPA method showed good modelling performance, and the overall recognition accuracies of the model test set based on the fused data of the spectral images all reached over 95%. Conclusion Hyperspectral technology combined with multimodal feature fusion method is expected to provide a practical reference method for non-destructive detection of Zea mays L. seed maturity.

Objective To evaluate and determine the key volatile aroma components of Jinzhuguo Pyrus. Methods Head space-solid phase microextractio (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to separate and identify the volatile aroma components in the peel, pulp and juice of Jinzhuguo Pyrus. The odor activity value (OAV) was determined by combining the odor threshold to evaluate the contribution of various aroma components. Results The results indicated that the common key flavor compounds in the peel, pulp and juice of Jinzhuguo Pyrus were ethyl n-hexanoate, ethyl butyrate, ethyl octanoate and nonal. The unique key flavor compounds in the peel samples were hexyl butyrate (OAV 2.34), ethyl cromarate (OAV 1.93) and dammasone (OAV 675) in the peel, pulp and juice samples, respectively. The relative content of volatile aroma components in peel, pulp and juice was 88.19%, 76.46% and 39.94%, respectively. Conclusion The OAV of Jinzhuguo Pyrus juice is higher, while it is lower in pulp and peel, making them more suitable for making processed products.

Objective To study the characteristics of volatile flavor substances in beef jerky products processed by different processing methods. Methods Beef was processed by different processing methods (15 kinds of curing, bacterial curing, air-drying, etc.), and analyzed by headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry. Results The differential metabolites in 15 kinds of samples were detected. Among them, during the pickling process of Staphylococcus xylosus, Lactobacillus plantarum and Pediococcus pentosaceus, the significant differential metabolites included 12 kinds of sugars, acids and esters. The cured beef processed by air-drying method and the cured beef with bacteria produced 8 kinds of extremely significant different metabolites such as maltose, decanoic acid and orotic acid after air-drying. More than 11 kinds of differential metabolites including naphthalene, 3-hydroxy-DL-norvaline, L-menthone, n-decanoic acid, D-pinobiose and myristic acid were detected in the cured beef processed by normal baking than in the cured beef processed by vacuum baking. The metabolic pathways involved in vacuum baking were citric acid cycle, alanine, aspartic acid and glutamic acid metabolism, and the metabolic pathways involved in baking were amino sugar and nucleotide sugar metabolism. Conclusion In this study, the changes of volatile flavor substances in beef jerky products with different processing methods are analyzed, which provide methodological guidance for improving the quality and taste of air-drying beef.