To investigate the metabolism and accumulation of major bioactive components in Eucommia cicada.

Ultrasound-assisted extraction coupled with high performance liquid chromatography was employed to qualitatively and quantitatively analyze 9 kinds of Eucommia-derived bioactive components(aucubin, geniposidic acid, chlorogenic acid, geniposide, pinoresinol diglucoside, rutin, astragalin, quercetin and kaempferol) in both larval and newly emerged Eucommia cicadas.

The results showed that aucubin,geniposidic acid, chlorogenic acid, pinoresinol diglucoside and astragalin were detected in both larval and newly emerged Eucommia cicadas. Notably, geniposide and rutin were only found in newly emerged Eucommia cicadas,but not in larvae. Quercetin and kaempferol were not detected in any samples. Statistical analysis revealed significant differences (P<0.05) in the content of most components between the 2 sample types.

This study provides that Eucommia cicadas can absorb and accumulate bioactive compounds derived from Eucommia through the food chain,endowing them with the dual medicinal and nutritional value of both Eucommia and cicadas. It offers a scientific basis for the further development and utilization of Eucommia cicadas as a novel functional food or medicinal plant resource.

To establish the optimal extraction process of total flavonoids from the perianth and pollen of Hippophae rhamnoides L. subsp. sinensis Rousi male flowers and compare their antioxidant activity.

The total flavonoids of perianth and pollen were extracted by ultrasonic-assisted alcohol extraction method. The content of total flavonoids was determined by spectrophotometry. The optimal extraction process of both was optimized by single factor experiment and response surface optimization. Additionally, in vitro experiments were conducted to evaluate the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and the 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cationic radical scavenging activities of total flavonoids from the calyx and pollen.

The optimal extraction process for the perianth was 60% ethanol by volume, a solid-to-liquid ratio of 10:1(mL:g), ultrasonic extraction at 61 °C for 39 min, under which the total flavonoid yield was (4.59±0.12)%. The optimal extraction process for pollen was 70% ethanol, solid-to-liquid ratio of 10:1 (mL:g), ultrasonic extraction at 52 °C for 62 min, under which the total flavonoid yield was (1.88±0.06)%. At a mass concentration of 4.0 mg/mL, the DPPH radical scavenging rates of total flavonoids from perianth and pollen were (84.87 ± 0.03)% and (82.53 ± 0.11)%,respectively. At a mass concentration of 0.80 mg/mL, the ABTS cationic radical scavenging rates of total flavonoids from perianth and pollen were (83.21 ± 0.13)% and (79.37 ± 0.06)%, respectively.

This study analyzes the differences in total flavonoid content and antioxidant capacity between the perianth and pollen of male flowers from Hippophae rhamnoides L. subsp. sinensis Rousi. The results showes that the total flavonoid content and antioxidant capacity of the perianth were higher than those of the pollen, and both exhibited good antioxidant capacity. The differences provide ideas for the separate development and utilization of the perianth and pollen, while the similarities offer data support for the overall development and utilization of male flowers from Hippophae rhamnoides L. subsp. sinensis Rousi resources.

To understand the background value of aluminum in pickled Brassica juncea in the Huarong area.

Taking 8 townships in Huarong County as monitoring sites, a total of 180 samples of soil and fresh Brassica juncea were collected, 218 samples of pickled Brassica juncea finished products from pickled vegetable production enterprises in Huarong County, 30 samples of pickled Brassica juncea products from Huarong County on the market, and 40 samples each of bittern solutions, semi-finished products and finished products formed by different pickling processes were collected. In total, 548 samples were tested for the content of aluminum element.Soil samples were detected by HJ 1315—2023 Determination of total amount of 19 metal elements in soil and sediment-Inductively coupled plasma mass spectrometry; fresh Brassica juncea and their stems and leaves, pickled Brassica juncea samples, commercial pickled Brassica juncea products, and different processes of brine solution,semi-finished products and final products were detected by inductively coupled plasma mass spectrometry (ICP-MS),the first method of GB 5009.268—2016 National food safety standard-Determination of multi-elements in food.

The average value of aluminum element content in the soil of Huarong County was 67.82 g/kg, and the median value was 68.81 g/kg. The average value of aluminum element content in fresh Brassica juncea was 97.02 mg/kg,and the median value was 85.30 mg/kg. Moreover, it presented the changing rule that the aluminum element content in the leaves was greater than that in the whole plant, which in turn was greater than that in the stems. The average value of aluminum element content in pickled Brassica juncea in Huarong County was 34.74 mg/kg, and the median value was 32.29 mg/kg.

Eventually, 82.90 mg/kg is selected as the background reference value for aluminum element in pickled Brassica juncea. By comparing the aluminum content in pickled Brassica juncea produced through different pickling processes, it is recommended that enterprises adopt the methods of secondary pickling or clean pickling for production to control the residual amount of aluminum in finished products.

To study the optimum formula and processing technology of grape seed procyanidins hypoglycemic jelly.

Using grape seed procyanidins extract as the main raw material, sensory evaluation and α-amylase inhibition activity as the main evaluation indexes, single factor and orthogonal experiments were designed to optimize the formula and process respectively and the sensory characteristics, physical and chemical indexes and hypoglycemic activity of the final product were analyzed.

The optimum formula of grape seed procyanidins hypoglycemic jelly was 0.3% grape seed procyanidins extract, 3.0% compound gum, 0.030% citric acid and 0.04% stevioside. The optimum processing technology was boiling time 6 min, boiling temperature 90 ℃,sterilization time 15 min and sterilization temperature 85 ℃. The finally obtained grape seed procyanidins hypoglycemic jelly had an α-amylase inhibition rate of 82.25%, a soluble solid content of (15.26±1.09)% and a pH of(4.13±0.03). It was observed that the total dehydration rate on the 14th d was (25.52±0.26)%, which had good texture and rheological properties.

The jelly developed according to this formula meets the market demand,has stable molding and high α-amylase inhibitory activity and can be used as a snack food for diabetic patients, with good application prospects.

To explore the synergistic regulatory mechanism of gypsum micronization and the sustained-release modification of sodium hapetaphosphate.

By measuring Ca²⁺ release kinetics, the effects of coagulation temperature, particle size and modification treatment on gel quality were evaluated.

The results indicated that the 2000-mesh modified gypsum exhibited the best performance at a coagulation temperature of 25 ℃. The tofu achieved a hardness of 74.3 N and a water-holding capacity exceeding 89%. The water retention rate was significantly higher than that of the commercially available gluconic acid-δ-lactone and magnesium chloride groups, and the hardness was comparable to that of the gluconic acid-δ-lactone group and significantly higher than that of the magnesium chloride group (P<0.05). Kinetic analysis confirmed that the interfacial resistance established by sodium hexametaphosphate enabled a smooth and slow release of Ca²⁺, effectively mitigating the “burst release effect” induced by micronization.

The conclusion indicates that this process retards the rate of the calcium bridging reaction, allowing proteins to complete conformational transitions and arrange in an ordered manner prior to cross-linking. This achieves a kinetic matching between physical dispersion and chemical reaction rates,significantly enhancing the ordering and compactness of the gel structure.

To establish a method for evaluating the freshness of cold-chain fish and shrimp using biogenic amines (BA) as markers.

Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was applied to monitor the time-dependent concentration dynamics of BA in frozen hairtail, chilled sea bass and frozen shrimp under different storage conditions. The spoilage index was defined as the ratio of the sum of histamine (HIS),tryptamine (TRY), putrescine (PUT), cadaverine (CAD) and trimethylamine (TMA) to the sum of spermine (SPM)and spermidine (SPD). The umami index was defined as the ratio of trimethylamine oxide (TMAO) content to the sum of SPD and SPM. These indices were used to evaluate the freshness of cold-chain fish and shrimp. Sensory evaluation was also conducted concurrently.

It was shown that 94.4% agreement between the spoilage index method and sensory evaluation for freshness ratings of the 3 kinds of representative samples and the umami index could provide complementary information on umami substance retention, serving as an important supplement to the spoilage index.

The freshness evaluation method, utilizing BA as a marker and defining both the spoilage index and umami index, provides a more comprehensive and objective basis for assessing the freshness and quality monitoring of related products.

To assess the dietary exposure to aflatoxin B₁ (AFB₁) and health risks among residents in high and normal consumption areas of home-made Arachis hypogaea oil in Guangzhou City.

Dietary surveys and Monte Carlo simulation were conducted to estimate the daily exposure to AFB₁ from edible oils, rice,flour, corn and nuts (samples were collected from 2019 to 2024). The margin of exposure (MOE) method was used for risk characterization. Additionally, enzyme-linked immunosorbent assay was employed to detect the levels of AFB₁ albumin adducts (AFB₁-A1b) in the serum of residents collected from 2022 to 2024 to verify the results.

The AFB₁ exposure level in residents of the consumption areas was significantly higher than that in residents of the normal consumption areas. Based on a conservative estimate using a POD value of 78 ng/kg bw/day,the average MOE values were 27.21 and 34.16, respectively (P<0.001). The results of serum biomarker detection were consistent, with the AFB₁-A1b level in the high consumption area [(4.59±3.86) ng/mL] significantly higher than that in the normal consumption area [(3.97±4.74) ng/mL] (P<0.001).

This study shows that the AFB₁ exposure risk of residents in the high consumption area of home-made Arachis hypogaea oil in Guangzhou City is relatively higher than that in the normal consumption area, and home-made Arachis hypogaea oil is the main contributing factor. The study suggests that supervision over the production and circulation of home-made Arachis hypogaea oil shall be strengthened, and refined oil shall be promoted as a substitute in high-risk areas to reduce residents’ exposure and related health risks. This study focuses on different consumption areas of traditionally pressed Arachis hypogaea oil within Guangzhou, quantifies the impact of consumption levels on AFB₁ exposure risk, and provides direct evidence for the implementation of risk control measures.

To develop the optimal formulation and quality improvement of rice cakes fortified with Apios americana Medikus and sweet ferment rice.

Sensory evaluation and texture profile analysis were employed to determine the optimal addition level of Apios americana Medikus. Response surface experiment was used to investigate the effects of 4 key factors, namely the ratio of non-glutinous rice to glutinous rice (m:m), the amount of sweet ferment rice, yeast dosage and Apios americana Medikus powder addition.

The optimal formulation was determined as follows: Non-glutinous rice to glutinous rice mass ratio of 6:1 (m:m) (total 500 g),sweet ferment rice amount 152 g, yeast amount 5 g and Apios americana Medikus amount 45 g. The resulting rice cakes exhibited a milky white color, intact appearance, uniform internal structure, fine and dense texture, as well as intense and pleasant aroma. Nutritional analysis indicated that the product contained 44.7 g/100 g moisture, 6.8 g/100 g protein, 7.48 g/100 g total sugar and 56.3 mg/100 g flavonoids. All physicochemical indexes were in accordance with the national food safety standards.

The optimized formula not only significantly enhances the sensory quality of rice cakes but also enriches their nutritional composition, providing a scientific basis for the health-promoting functions of rice cakes and demonstrating important practical application value.