Objective To investigate the optimal sterilization effects of ultra-high temperature (UHT) sterilization processes on thermophilic spores in plant-based drinks, and construct a UHT moderate sterilization model. Methods The physicochemical properties of 6 types of functional plant-based drinks (FPD) were compared, to determine the main changes in physicochemical indicators and the objects of characteristic drinks. The effects of pH, viscosity and solid content on the UHT sterilization effect against thermophilic spores were investigated, and a regression model was constructed. Results The pH and viscosity significantly influenced the UHT sterilization F-value (P<0.05), while the effect of solid content was found to be relatively minor. The linear fitting coefficients of pH and viscosity for the F₀ values were determined to be 208.927 (P<0.05) and 23.767 (P<0.01), respectively, while the nonlinear fitting coefficients were found to be 171.067 (P<0.05) and 0.543 (square variable value, P<0.05). These results indicate that the sterilization effectiveness weakened as the values of pH and viscosity increased. When the temperature reached 130 ℃, the significance of both parameters diminished, whereas the significance of the solid content coefficient was observed to increase, with the P decreasing to approximately 0.03. The predicted values of the models and the actual F₀ values showed a generally close correlation, with fitting trends resulting in R² values of 0.868 (linear) and 0.869 (nonlinear), indicating that the model possesses a high level of predictive performance. Conclusion The constructed UHT model can accurately fit the sterilization parameters and predict the effect according to the physicochemical properties of the plant-based drinks. This study provides essential guidance for the design of the UHT sterilization process for FPD, ultimately enhancing the nutritional and flavor quality of the drink products.

Objective To optimize the brewing process of Grossedentata tea flavored beer and evaluate its effect on reducing uric acid. Methods With Grossedentata tea and malt as the main raw materials, the brewing process of Grossedentata tea flavored beer was optimized through single-factor experiments and response surface optimization experiments. Meanwhile, the physical and chemical indicators of Grossedentata tea flavored beer, such as alcohol content, diacetyl, total phenols, and total flavonoids, were determined. A high-uric-acid mouse model was established through animal experiments to detect the uric acid levels and liver function and other biochemical levels of mice after consuming Grossedentata tea flavored beer and ordinary beer, and to evaluate the uric acid-lowering effect of Grossedentata tea flavored beer. Results The optimal brewing process of Grossedentata tea flavored beer was 10 g/L of Grossedentata tea powder, 28% of malt addition, and 4% of yeast addition. Under these conditions, the alcohol content of this beer was 1.57%vol, the diacetyl content was 0.08 mg/L, the total phenol content was 12.41 mg/mL, the total flavonoid content was 86.12 μg/mL, the pH was 4.4, and the sugar content was 7°Brix. Animal experiments indicated that compared with ordinary beer, Grossedentata tea flavored beer could reduce serum uric acid, hepatic xanthine oxidase activity, and hepatic malondialdehyde levels. Compared with the positive control group, the activity retention of hepatic superoxide dismutase and catalase was higher, and it could reduce the content of pro-inflammatory factors, restore the level of anti-inflammatory factors, and had less side effects on the liver than the positive control group. Conclusion Grossedentata tea flavored beer has a clear and bright color, harmonious aroma, rich foam, delicate taste, and a tea aroma aftertaste. The overall sensory experience conforms to the public taste and has the health care effect of reducing uric acid.

Objective To study the optimization of convenient mixed grain rice process through response surface methodology. Methods Using purple rice, black rice, oatmeal rice and red rice as the main raw materials, the pregelatinization process was determined by the water absorption and pasting degree of the miscellaneous grains. To optimize the production process of convenient omnivorous rice through single-factor and response surface tests using sensory evaluation as an index. Results The result showed that the pregelatinization process of mixed grains was soaking at 23 ℃ for 120 min and steaming for 20 min; the suitable parameters of the process for the convenient mixed grain rice were 27% of mixed grain rice addition, 54 min of cooking time, and 1:1.30 of rice-water ratio. This time, it was possible to produce a convenient mixed grain rice with superior flavor, tissue state, texture and color. Conclusion In this study, a convenient and flavorful rice of convenient mixed grains was developed. This provides a certain theoretical basis for pre-cooking treatment in the processing of mixed grain rice and promotes the industrialization of mixed grain food.

Objective To evaluate the edible safety of HuangqiSangyeYuzhu granules. Methods The edible safety of HuangqiSangyeYuzhu granules was comprehensively evaluated by acute oral toxicity test, 3 genotoxicity tests, and 28 d oral toxicity test. Results The results of acute oral toxicity test showed no abnormality in the test animals, and the maximum tolerated dose of HuangqiSangyeYuzhu granules was greater than 30.0 g/kg·BW, which was practically non-toxic substance. The results of bacterial reverse mutation test, mammalian erythrocyte micronucleus test and spermatogonial chromosome aberration test were negative, indicating that the HuangqiSangyeYuzhu granules had no genotoxicity. During the 28 d oral toxicity test, the rats growed well, and no signs of toxicity were observed, and no adverse effects associated with HuangqiSangyeYuzhu Granules were seen in blood routine, blood biochemistry, and pathology indices, and the no observed adverse effect level was 10.0 g/kg·BW. Conclusion HuangqiSangyeYuzhu granules have edible safety within the dosage range of this experiment.

Objective To quantitatively analysis and comprehensively evaluate the active component content and nutritional value of hybrid Gastrodia elata and its parent varieties. Methods A combination of ultra performance liquid chromatography, automatic amino acid analyzer and Dumas nitrogen analyzer was employed to conduct a quantitative analysis and comprehensive evaluation of their active component contents and nutritional values. One-way analysis of variance was performed using SPSS. Results The hybrid Gastrodia elata exhibited significant advantages in active component content. For instance, the total content of gastrodin and p-hydroxybenzyl alcohol in WH03 reached 1.082%, with a parishin content of 0.750%, both significantly higher than those of the parent varieties. In terms of nutritional value, the total amino acid content and protein content of hybrid Gastrodia elata were also superior to those of the parent plants. Specifically, the hybrid Gastrodia elata WH03 exhibited a total amino acid content of 7.604% and a protein content of 10.12%. Conclusion This study establishes a chemometrics-based comprehensive evaluation model for Gastrodia elata quality, revealing the chemical quality improvement patterns of hybrid strains, and provides critical scientific evidence for the genetic improvement and industrial development of Gastrodia elata.

Objective To study and develop edible flower resources, evaluate their nutritional components and in vitro antioxidant activities. Methods The 6 kinds of edible flowers—Kanzan flower, loquat flowers, roses, chrysanthemums, jasmine flowers and honeysuckle—were selected as study subjects. The content of polysaccharides, polyphenols, total flavonoids, free amino acids, proteins, cyanidin and petunidin in the samples were measured. Principal component analysis and correlation analysis were used to compare the antioxidant activity of different edible flowers. Results The chemical compositions of the 6 kinds of edible flowers showed significant differences. The free amino acid (11.18%) and protein (22.06%) content of Kanzan flower were significantly higher than those of the other 5 kinds of flowers. The polysaccharide content of the 6 kinds of flowers was concentrated around 4%. The highest polyphenol and total flavonoid contents were found in roses (9.42%-13.94%) and Guangxi honeysuckle (3.62%), respectively. Petunidin and cyanidin were detected in Kanzan flower, loquat flowers, and roses. Except for Pingyin roses, the petunidin and cyanidin contents in roses were generally higher than those in Kanzan flower and loquat flowers. Antioxidant experiments showed that roses exhibited strong scavenging effects on 2,2-diphenyl-1-picrylhydrazyl radicals and hydroxyl radicals. Correlation analysis indicated that polyphenols, petunidin and cyanidin in edible flowers were positively correlated with antioxidant activity, with correlation coefficients all greater than 0.72, while no significant correlation was observed between total flavonoid content and free radical scavenging rates. Principal component analysis and comprehensive scoring revealed that roses ranked highest among the 6 kinds of flowers. Conclusion Overall, roses possess higher nutritional value as a food ingredient compared to the other five edible flowers. The research provide a scientific basis for the selection of food materials and the development of new food products in the field of edible flowers.

Objective To find out the characteristics of amino acid composition and the differences of nutritional value of Coix lacryma-jobi in Fujian Province. Methods Taking Coix lacryma-jobi from Nanping, Putian, Sanming, Liaoyang, Guizhou and Yunnan as experimental materials, the amino acid content of Coix lacryma-jobi was determined by acid hydrolysis method and automatic amino acid analyzer. Based on the protein model recommended by Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) and the egg protein standard model, score of ratio coefficients of amino acids (SRC) of Coix lacryma-jobi was calculated and compared. At the same time, the changes of amino acids in Coix lacryma-jobi in different areas before and after storage for 10 months were studied, and the mechanism of amino acid changes in Coix lacryma-jobi during storage was discussed. Results There were 17 kinds of protein amino acids in Coix lacryma-jobi in 6 areas, with the total amino acids of 7.34-17.97 g/100 g. The amino acid content of Coix lacryma-jobi in Liaoyang area was the highest, followed by Putian area Coix lacryma-jobi, while Sanming area Coix lacryma-jobi exhibited the lowest levels. After 10 months of storage, the total amino acid content of Nanping area Coix lacryma-jobi remained relatively stable. In contrast, Coix lacryma-jobi from other regions showed varying degrees of decline in total amino acids. Notably, Sanming area Coix lacryma-jobi demonstrated a significant increase in the total amino acid content from 7.34 g/100 g to 11.17 g/100 g, representing a 52.2% rise. The total essential amino acids (TEAA) in Coix lacryma-jobi ranged from 1087 to 2389 mg/g N. The essential to total amino acid ratio (E/T, 33.82%-39.29%) and essential to non-essential amino acid ratio (E/N, 51.09%-64.71%) indicated that Liaoyang area Coix lacryma-jobi had the highest TEAA, whereas Sanming area Coix lacryma-jobi had the lowest, with both falling below the egg protein reference pattern. However, Putian and Liaoyang area Coix lacryma-jobi surpassed the FAO/WHO reference standards in terms of TEAA, E/T and E/N ratios. The SRC of Coix lacryma-jobi was 39.71-48.30 from 6 origins, and the highest score was Coix lacryma-jobi in Nanping area and the lowest was Coix lacryma-jobi in Liaoyang area. Lysine was the first restrictive amino acid, followed by methionine and cystine. Conclusion Coix lacryma-jobi contains a complete range of amino acids, giving it significant development and utilization potential. This can serve as a basis for evaluating the quality of Fujian Coix lacryma-jobi.

Objective To discuss the nutritional quality and flavor characteristics of honey from Apis cerana cerana in Changbai Mountain. Methods The physicochemical and nutritional parameters (diastase number, fructose, glucose, maltose, sucrose, fat, protein, proline, Na and vitamin C) of honey from Apis cerana cerana in Changbai Mountain (region of Tonghua, Jilin, Baishan and Yanbian) were determined based on several published standards in this study. The volatile compounds in honey were detected by gas chromatography-ion mobility spectrometry (GC-IMS), and its aroma characteristics were clarified. Results The results showed that all the indicators were in line with the national and industrial standards, and the quality of honey from Tonghua region was the best. A total of 105 compounds were identified in honey from 4 region, among which alcohols, aldehydes, ketones and esters were important components of the flavor. And there were differences in the volatile components of honey from Changbai Mountain in different regions. Among them linalool oxide, furfural, ethyl acetate, acetic acid, 2-methyl-1-propanol and 3-methyl-1-butanol were the characteristic substances of honey from Apis cerana cerana in Changbai Mountain, and they contributed to the composition of its characteristic aroma. Conclusion Honey from Apis cerana cerana in Changbai Mountain is a nutritious honey food with certain advantages in nutritional values such as proline, protein, and vitamin C.

Aflatoxins are of difuran cyclotoxins produced by Aspergillus flavus and Aspergillus parasiticus, and own good chemical stability, thermal stability, strong hepatotoxicity, carcinogenicity, teratogenicity and other toxicity to human body. Due to the low content of aflatoxins in food and the complex food matrix, these food samples contain a large number of carbohydrates, fats, proteins, food additives, etc., which have great interference to the accurate qualitative and quantitative detection of aflatoxins. Therefore, it is of great significance to explore new sample pretreatment techniques and establish rapid and practical detection methods for aflatoxins. This paper reviewed the application of aflatoxin pretreatment techniques (liquid phase extraction, solid phase extraction, ultrasonic microwave assisted extraction, immunoaffinity chromatography) and detection methods(thin-layer analysis, high performance liquid chromatography-mass spectrometry, enzyme-linked immunosorbent assay, immunochromatography, nucleic acid aptamer sensing) in the analysis of aflatoxins in food, prospected the development trends towards online combination, the integration of new technologies with traditional equipment, ease of operation, and low cost, providing reliable support for the development of mycotoxin detection.

Patulin is a secondary metabolite produced by fungi such as Penicillium and Aspergillus species, widely present in fruits and their products. Due to its multiple toxicities, it poses a severe threat to food safety. The thiol group in sulfhydryl compounds exhibits chemical reactivity and demonstrates a significant role in the detection and removal of patulin. Through Michael addition reactions, thiol compounds specifically bind to the β-lactone ring of patulin, substantially reducing its toxicity and concentration. Furthermore, functionalized thiol materials, such as thiol-modified nanoparticles and aerogels, demonstrate excellent adsorption performance and separation efficiency, providing efficient, economical and environmentally friendly solutions for ensuring food safety. This paper reviewed the research progress and underlying mechanisms of thiol compounds in the detection and removal of patulin, aiming to provide theoretical references for future research and applications in food safety.