Objective To establish a fingerprint spectrum for the volatile compounds of A brand ready-to-eat bird's nest by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and conduct differential analysis on different brands and types of ready-to-eat bird's nest products. Methods Using commercially available ready-to-eat bird's nest as the research object, SPME-GC-MS was used to analyze the volatile substances in 37 batches of A brand ready-to-eat bird's nest samples with different storage periods. The volatile substances were analyzed through the database of NIST 20 and the method of peak area normalization. The “TCM chromatographic fingerprint similarity evaluation system” was used to establish the volatile substances fingerprint spectrum of A brand ready-to-eat bird's nest. Results Under the service of NIST 20 database, 26 kinds of characteristic volatile components were identified in brand A's ready-to-eat bird's nest, mainly including unsaturated compounds such as 5-hydroxymethylfurfural, nonanol, lauryl alcohol, tetrahydro lavender alcohol, benzaldehyde, and so on. A fingerprint spectrum of the volatile substances in this ready-to-eat bird's nest product was established. The evaluation criteria were based on a total of 26 matching peaks, the similarity was greater than or equal to 65.8%, which could be well applied to evaluate the quality of different commercially available ready-to-eat bird's nests. Conclusion By analyzing the composition of volatile substances in ready-to-eat bird's nest and establishing a fingerprint and similarity evaluation method of volatile components for ready-to-eat bird's nest, it is possible to effectively distinguish different quality levels of ready-to-eat bird's nest, providing a scientific basis for quality control and authenticity identification of ready-to-eat bird's nest.

Objective To investigate the protective effects of ethanol extract of Chuangxiong tea on the 2,2'-azobis(2-methylpropionamidine) dihydrochloride (AAPH) (1 mmol/L) on oxidative stress injury of proximal renal tubule epithelial cells of pigs. Methods LLC-PK1 cells were co-cultured with ethanol extract of Chuanxiong tea (labeled CXTEE) with different mass concentrations ranging from 10 to 100 μg/mL for 24 h, and then placed in Dulbecco's modified eagle medium (DMEM) containing AAPH for 4 h to establish the cell damage model. The cell survival rate was measured by tetramethyl azazole blue (MTT) method. The content of malondialdehyde (MDA) and the level of total reactive oxygen species (ROS) were determined by thiobarbituric acid colorimetry and 2',7'-dihydrodichlorofluorescein yellow diacetate (DCFH-DA) probe technique, respectively. In addition, the activity of several antioxidant enzymes, including catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), glutathione S-transferase (GST), γ-glutamylcysteine synthetase (γ-GCs), and the concentration of glutathione (GSH), were also evaluated using specific kits. Results The results showed that the cells pretreated with CXTEE showed a higher survival rate, and the total ROS level and MDA production in the cells were significantly reduced. At the same time, the extract also enhanced the activity of antioxidant enzymes (such as CAT, SOD, GSH-Px and GST) in the damaged cells, promoted the activity of γ-GCS and increased the content of GSH. Further experiments showed that CXTEE could also up-regulate the mRNA expression levels of SOD, GSH-Px and CAT in oxidative damage LLC-PK1 cells. Conclusion The ethanol extract of Chuangxiong tea may reduce the levels of MDA and ROS by strengthening the antioxidant defense system of cells, thus alleviating the oxidative stress damage caused by AAPH to LLC-PK1 cells. This study can provide a basis for further application and development of Chuangxiong tea.

Objective To develop a rapid and sensitive detection technology for pathogenic microorganisms in food packaging based on the clustered regularly interspaced short palindromic repeats (CRISPR) and CRISPR-associated protein 13a (Cas13a) system. Methods The method leveraged the specific recognition and signal amplification characteristics of the CRISPR-Cas13a technology. Multiple guide RNAs were designed to target different sites on pathogenic RNA, enabling a single RNA molecule to activate multiple Cas13a enzymes simultaneously. This cascade triggered trans-cleavage of RNA reporter molecules in the reaction mixture, generating a detectable fluorescent signal. The tandem design synergistically enhanced signal amplification efficiency, thereby improving detection sensitivity. Results The limits of detection of this method for pathogenic and RNA were 800 copies/mL and 18.7 pmol/L, respectively, and the detection could be completed in a short time, accurately distinguishing different pathogens. Testing food packaging samples contaminated with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) pseudvirus showed recovery rates ranging from 89.71% to 102.56%. Conclusion This study presents a rapid, cost-effective and easy-to-operate method for detecting pathogenic microbial contamination on food packaging surfaces, indicating high accuracy, offering potential application value for monitoring microbial risks in foodborne transmission pathways.

As the world's largest producer and consumer of meat products, its consumption structure, industry development and food safety issues significantly shape both its domestic consumer market and global trade patterns. The increase in per capita disposable income of Chinese residents has promoted the diversified development of the consumption structure of meat and meat products, the progress of food technology and industry system has promoted the development of the industry towards product diversification, technological perfection and process systematization, and gradually formed a standard system pattern with mandatory standard system as the core and recommended standard system as the main body. Although China's meat and meat products industry has developed for many years with a relatively complete standard system and industrial pattern, there are still problems such as insufficient coordination of standards and lagging revision and review cycles. The diversification of consumption and industrial structure has led to increasingly prominent food safety issues. This review systematically summarized the urban and rural consumption characteristics of meat and meat products in China, as well as their standard system and industry development. It comprehensively analyzed the risks of the entire chain of meat and meat products from breeding to processing, and proposed suggestions for the problems existing in their development process to promote the healthy and stable development of China's meat and meat products industry.

Against the backdrop of the continuous expansion of the global dried fruit market, China, as a major producing country, faces food quality control and international trade barriers caused by imperfect standard systems. This study was based on a systematic review of 11 international and domestic standards for dried fruit products, compared and analyzed the differences in key quality indicators such as sensory evaluation, moisture content, total acidity, total sugar, ash content and impurities. The study found that although China's current standards were stricter than international standards in terms of total acidity, total sugar, and impurity limits, there were prominent issues such as a chaotic grading system for sensory indicators, lack of consistency in moisture threshold values (e.g., the domestic standard moisture limit for raisins was 15 g/100 g to 20 g/100 g), and significant differences in total sugar limits (e.g., different standards for dried dates require total sugar levels ranging from 60% to 75%). Additionally, some indicators (such as the moisture limit for dried peaches at 30 g/100 g) were lower than international standards (ISO 7703:1995 limit less than or equal to 20%). This study recommends: Adopted a dual-track optimization approach of “integrating domestic standard systems+breaking through international standard strategies”, accelerated the formulation and implementation of national standards for dried fruit food safety to strengthen supervision, systematically revise industry standards to eliminate indicator conflicts, and take the lead in developing international standards for specialty products, thereby comprehensively enhancing the quality competitiveness of China's dried fruit industry and its voice in international standard setting.

Liquid fermentation technology has garnered significant attention since the mid-20th century and continued to advance with the evolution of biotechnology. Its advantages lie in shortening culture cycles, enhancing strain activity and purity, and reducing production costs, among other benefits. As a critical component of liquid fermentation technology, edible fungus liquid fermentation enables efficient production of mycelium and bioactive metabolites through optimization of medium components, fermentation parameters and metabolic regulation pathways. This paper reviewed the research progress of edible fungus liquid fermentation technology, with a focus on its advantages, challenges and application prospects in production processes. Through liquid fermentation, not only can the production efficiency of edible fungus mycelium be improved, but also bioactive components such as polysaccharides, terpenoids and peptides can be effectively extracted. These components possess diverse biological activities, including anti-tumor, antioxidant and immunomodulatory effects, holding significant importance for the food and pharmaceutical industries. In addition, the application of liquid fermentation technology for edible fungi in producing fungal metabolites and flavor substances has also demonstrated remarkable potential, providing the food industry with abundant natural ingredients. Based on current research achievements, this paper analyzed the key factors, development trends and major challenges faced by liquid fermentation technology in the edible fungi industry, and prospected the application directions and prospects of this technology in food, pharmaceuticals, and other fields. This review provides a theoretical reference for the efficient production of mycelia and active metabolites, and facilitates the translational application of edible fungus liquid fermentation in various fields.

Objective To analyze the food safety issues and risk existing in the food safety supervision and sampling inspection data of Jiangsu Province from 2021 to 2023. Methods By summarizing the sampling data of food safety supervision in Jiangsu Province from 2021 to 2023, a comprehensive analysis was carried out from multiple dimensions including unqualified rates, food categories and unqualified items. Results In the past 3 years from 2021 to 2023, a total of 129665 food were sampled in Jiangsu Province, and the overall unqualified rate was 1.87%. From the unqualified sampling batches perspective, edible agricultural products recorded the highest number of sampled batches (917 batches) and the highest unqualified rate (39%), followed by catering foods with 446 sampled batches and a 19% non-compliance rate. The main problems included excessive residues of pesticides and veterinary drugs, substandard quality indicators and microbial pollution, with a total of 71.8% of unqualified samples. Excessive pesticide residues were predominantly identified in ginger (73 batches of thiacloprid) and Chinese chives (54 batches of procymidone). Excessive veterinary drug residues were primarily characterized by enrofloxacin contamination, mainly detected in bream, crucian carp, swamp eel, giant river prawns and other aquatic products. The main issue of non-compliance with substandard quality indicators was principally manifested through elevated peroxide values and acid values in roasted nuts and nut products, as well as pastries. Microbial contamination was concentrated in catering foods (195 batches of coliform bacteria) and pastries (89 batches of total bacterial count). Conclusion Food safety risks in Jiangsu Province show a trend of category concentration. Attention should be paid to edible agricultural products, catering foods, pastries, fried foods and nut products, as well as agricultural and veterinary drug residues, substandard quality indicators and microbial contamination, etc. It is suggested to improve regulatory measures from the aspects of source control, food hygiene management, sampling program optimization and social co-governance to reduce food safety risks.

Objective To establish spectrophotometric method for the rapid determination of the content of 4 kinds of polyethylene nonionic surfactants. Methods The complex formed by the reaction between polyethylene-type nonionic surfactant and iodine solution exhibits corresponding light absorption at a specific wavelength. Based on the direct proportionality between the absorbance value and the concentration of the polyethylene-type nonionic surfactant, this relationship can be utilized for quantitative determination. The influences of absorption wavelength, temperature, time and other factors on the determination of nonionic surfactants were studied to achieve the best reaction conditions. Results The detection conditions were: Wavelength at 525 nm, 10 min and 25 ℃. Good linearity was observed in the range 0-30 mg/L, and the correlation coefficients were ranged from 0.9962 to 0.9988. The limits of detection were ranged from 0.0012 to 0.0022 mg/L. The relative standard deviations of samples were ranged from 0.9% to 5.1%, and the spiked recoveries were ranged from 87.2% to 91.7%. Conclusion The method is simple, accurate and credible, which is suitable for rapid detection of polyethoxylated nonionic surfactants.

Objective To optimize the extraction process of total polyphenols in Artemisia capillaris and study the content of it in Henan Province. Methods A single factor optimization combined with response surface optimization was used to establish the optimal method for extracting total polyphenols from Artemisia capillaris, mainly examining the effects of solid-liquid ratio, ethanol volume fraction, extraction time and extraction temperature on the extraction of total polyphenols from Artemisia capillaris. The samples of Artemisia capillaris were taken from 18 cities in Henan Province, and the total polyphenol content in Artemisia capillaris was analyzed based on soil type and distribution area. Results The best values of 4 factors were as follows: Solid-liquid ratio 1:30 (m:V), ethanol concentration 50%, extraction time 72 min, extraction temperature 63 ℃, and the best extraction rate of total polyphenols was 1.85%. With the best values of 4 factors, the total polyphenols in Artemisia capillaris from 18 regions in Henan was determined and analyzed. The highest value appears in Anyang and the lowest value appears in Zhengzhou. According to the types of soil, the tide soil had the highest value of total polyphenols, which was 7.51 mg/g, and the paddy soil had the lowest value of total polyphenols, which was 6.15 mg/g. Conclusion The method optimized by this study is stable, reliable and economy. The model established can predict the extraction rate of total polyphenols well. The content of total polyphenols in Artemisia capillaris from different regions in Henan is discrepant. But the discrepancy is not significant according to the soil types.

Objective To establish a method for the simultaneous determination of 19 kinds of common preservatives, sweeteners and synthetic colorants in beverages by high performance liquid chromatography (HPLC). Methods HPLC was employed with an ACE Excel 5 C₁₈ column (4.6 mm×250 mm, 5 μm) at a flow rate of 1.0 mL/min. Gradient elution was performed using 20 mmol/L ammonium acetate (pH 7.5) and methanol as the mobile phases, and detection was carried out using a diode array multi-wavelength detector. Results Effective separation of all 19 kinds of food additives was achieved. The linear range of the method was 0.5-50.0 μg/mL, with correlation coefficients above 0.9998. The average recovery rates ranged from 92.26% to 104.59%, with relative standard deviations (RSDs) between 0.45% and 1.67%. The limits of detection were 0.07-0.29 mg/kg, and the limits of quantitation were 0.23-0.96 mg/kg, both of which were below the national standards and met the detection requirements. Conclusion This method is simple to operate, requires short pre-treatment time, provides good separation efficiency, accurate data, and high sensitivity, making it suitable for the simultaneous determination of 19 kinds of food additives in beverages.