Objective To investigate the effects of high-voltage electric field (HVEF), acidic electrolyzed water (AEW) and their combined treatment on γ-aminobutyric acid (GABA) enrichment in germinating Fagopyrum esculentum. Methods Fagopyrum esculentum seeds were respectively treated with HVEF, AEW, and the combined AEW+HVEF treatment. Morphological indices (100-seed weight, germination rate, shoot length), GABA content, and activities of glutamate decarboxylase (GAD), γ-aminobutyric acid transaminase (GABA-T) and succinic semialdehyde dehydrogenase (SSADH) were measured at different time points during germination (0, 8, 12, 32 and 40 h) to analyze the effects of different treatments on GABA enrichment. Results All treatments increased GABA content in Fagopyrum esculentum, with the combined treatment showing a more significant effect. Under the combined treatment, GABA content in germinating Fagopyrum esculentum reached 198.72 mg/100 g at 24 h of germination, which was 35.6% higher than the control group, and 8.3% and 6.1% higher than the AEW and HVEF single-treatment groups, respectively, demonstrating a significant synergistic effect. The dual regulation of the combined treatment promoted GABA accumulation by activating GAD activity and inhibiting GABA-T and SSADH activities. Conclusion This study analyzes the changes in enzyme activities of the GABA metabolic pathway during Fagopyrum esculentum germination, revealing that the combined treatment of HVEF and AEW achieves efficient GABA enrichment through a dual mechanism of “activating synthesis enzymes and inhibiting decomposition enzymes”. The findings provide a new method for developing functional germinated Fagopyrum esculentum foods.

Objective To explore the pollution characteristics of Pseudomonas aeruginosa in packaged drinking water. Methods The detection of Pseudomonas aeruginosa in packaged drinking water sold in the province and produced by local enterprises during the supervision and sampling of Hunan Province from 2022 to 2024 was analyzed. Results The detection rate of Pseudomonas aeruginosa in 3 years was 8.15%, which significantly decreased to 5.74% in 2024 due to strengthened supervision. Other drinking water (9.44%) and sealed packaging (8.65%) had the highest risk. Summer and autumn (11.34% in the third quarter) and areas such as Changde and Xiangxi (over 15%) were high-risk areas for pollution. Conclusion Focusing on strengthening the prevention and control of bacterial protective films in water sources, optimizing seasonal processes and regulating high-risk areas can effectively reduce the pollution of Pseudomonas aeruginosa, thereby improving the sampling pass rate of packaged drinking water products. The research results provide key data support for the quality and safety of packaged drinking water in Hunan Province. The multiple risk superposition mechanism of “climate process management” revealed has practical guidance significance for the prevention and control of food microorganisms in humid and hot regions of Southern China.

Objective To grasp the distribution and epidemic characteristics of the pathogen spectrum of foodborne diseases in Yanqing District, Beijing. Methods From 2018 to 2023, stool samples were collected from patients with foodborne diseases in two sentinel hospitals in Yanqing District of Beijing to isolate and culture intestinal pathogens and detect norovirus nucleic acid, and the test results were analyzed. Results From 2018 to 2023, a total of 1644 case samples were collected, and 285 pathogen strains were detected, with a total detection rate of 17.34%. The composition ratio of the pathogen spectrum from high to low was as follows: Diarrheagenic Escherichia coli 41.40%, norovirus 22.11%, Salmonella 16.49%, Campylobacter 15.44%, Vibrio parahaemolyticus 4.21%, Vibrio vulnificus 0.35%, and Shigella was not detected. A total of 270 infected cases were detected, with a mixed infection rate of 5.56%. The pathogen spectrum had annual variation characteristics. The peak detection period for bacterial foodborne diseases was summer and autumn, while norovirus was detected throughout the year. The male-to-female ratio was 1.26:1. The high-risk group was the 25-<45 age group. Among occupations, the infection rate was highest among cadres and staff. Among them, the detection rates of Vibrio parahaemolyticus and norovirus were the highest among cadres and staff, while the detection rate of diarrheagenic Escherichia coli was the highest among catering and food industry personnel. The suspected exposure foods causing the highest to lowest positive rates of pathogens were beverages and frozen desserts, meat and meat products and other foods. Among them, aquatic animals and their products had the highest detection rate of Vibrio parahaemolyticus, beverages and frozen desserts had the highest detection rate of diarrheagenic Escherichia coli, and unknown foods had the highest detection rate of norovirus. Conclusion The pathogen spectrum of foodborne diseases in Yanqing District of Beijing from 2018 to 2023 has regional characteristics. The prevention of foodborne diseases cause by consumption of beverages and frozen beverages, aquatic animals and their products, meat and meat products in people aged 25-<45 years in summer and autumn, and the epidemiological characteristics of norovirus should be focused on monitoring, so as to provide scientific basis for public health decision-making in this area, protect the people’s rights and interests in health.

With the rapid development of the modern catering industry, public awareness of dietary nutrition has significantly increased. Cooking method and the change of nutritional content of Chinese cuisine is a key issue in culinary science, and scientific and reasonable cooking method is essential for preserving the nutrients of the dishes. A comprehensive and systematic understanding of the characteristics of cooking methods is essential for elucidating its mechanism and minimizing nutrient loss during cooking. This paper reviewed recent research progress on the effect of cooking method on the nutritional content of Chinese cuisine. Analysis of the relevant literature demonstrated that cooking, as an important stage of food processing, not only altered the flavour and the texture of the dishes but also significantly effected their nutrient composition. This paper systematically examined the effect of water-based and oil-based cooking methods on the nutritional content of plant-based, animal-based and fungal-algal dishes in Chinese cuisine, so as to provide valuable insights for scientific cooking practices and nutritional dietary, which also offering critical data references for establishing intelligent nutrition databases.

Objective To establish a method for the determination of malachite green, crystal violet, leucomalachite green and leuco crystal violet in fish by solid-phase extraction (SPE) combine with ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods The sample was subjected to protein precipitation and extraction with acetonitrile, followed by pass-through purification using an HMR-Lipid SPE column. The analytes were then separated by the BEH shield C₁₈ chromatographic column using a mobile phase gradient with acetonitrile and ammonium acetate. The positive ion mode of the electrospray ionization source was used for multiple reaction monitoring (MRM) scanning, and the internal standard method was used for quantification. Results The linear ranges of the 4 kinds of target analytes were 0.20-10.00 ng/mL, with correlation coefficient (r) more than 0.999. The limit of detection was 0.05 μg/kg. The recoveries at 3 spiking levels (2, 5, 10 μg/kg) were 80.1%-105.2%, and the relative standard deviations were 1.2%-14.3%. Conclusion The method is rapid, sensitive and accurate, and is suitable for the determination of malachite green, crystal violet and their leuco metabolites in fish. It can provide support for quality control and market supervision.

Objective To isolation and identification of caproate bacteria and metabolic analysis of mixed bacteria in cellar mud of strong-aroma white wine.Methods In this study, cellar mud from a winery in southern Sichuan was used as the research object. In the experiments of isolation and screening of caproacidobacteria in an anaerobic workstation, 120 experimental strains were finally obtained. These strains were screened using bacterial morphology analysis, gram staining, spore staining, physiological and biochemical tests, gas chromatography-mass spectrometry, and agarose gel electrophoresis of polymerase chain rreaction products. Results Followed enrichment and streaking screening, 8 target bacteria were selected and designated as SY1 to SY8. Further analysis identified SY4 as Clostridium kluyverii, SY1-SY3 as Bacillus Belesenii, and SY5-SY8 as Bacillus siamicus. Subsequent cultivation revealed that the fermentation products of these 8 strains contained caproic acid, a key organic acid component that significantly influences the flavor of liquor. The results demonstrated that these 8 strains were core producers of organic acids in the aromatic substance skeleton of strong-flavor liquor. Optimal fermentation conditions for SY4 were determined to be 34 °C, initial pH 6.0, ethanol concentration 2%, fermentation time 14 days, inoculation ratio 5%, with a caproic acid yield reaching up to 10.1 g/L. In co-culture fermentation experiments, the co-culture of Aspergillus fuchsinensis produced higher levels of volatile compounds compared to pure caproic acid-producing bacterial fermentation broth, including 10 kinds of alcohols, 21 kinds of esters, 9 kinds of acids and 3 kinds of aldehydes. Conclusion These findings not only provide a scientific basis for the screening of high-yield caproic acid-producing strains and the application of co-culture fermentation to enhance the flavor of strong-flavor liquor but also offer new insights into the research and development of volatile flavor compounds in liquor.

Objective To systematically analyze the main chemical components and evaluate the quality of Siraitia grosvenorii fruits. Methods High performance liquid chromatography (HPLC) was employed to determine mogroside V, total sugar, vitamin C, moisture and water-soluble extracts in samples of different cultivars (Yongqing 1, Bolin 3, Nongyuan B6 and Qingpi 3), supplemented with additional tests for mogroside V content to enhance data integrity. After the data were standardized, multidimensional analysis including correlation analysis, principal component analysis, and hierarchical cluster analysis was conducted to assess fruit quality. Results Certain variations were observed in different indicators of Siraitia grosvenorii fruits, with coefficients of variation ranging between 5.28% and 35.38%. Several parameter groups exhibited statistically significant correlations at P<0.05 (significant) or P<0.01 (highly significant) levels. The 3 principal components were proposed in principal component analysis, and the contribution rate of cumulative variance was 91.13%. Through hierarchical cluster analysis (squared euclidean distance 11.5), the samples were categorized into 4 distinct groups. The Siraitia grosvenorii in groups Ⅰ and Ⅱ exhibited superior comprehensive performance, while those in group Ⅳ demonstrated relatively poorer overall quality. Conclusion The classification of Siraitia grosvenorii provides a data-driven reference for its cultivation, processing and application, thereby facilitating the enhancement of its quality and practical value.

Objective To investigate the microbial contamination in frozen drinks sold in Taicang City from 2022 to 2024. Methods A total of 118 samples of frozen drinks sold in Taicang City were collected from 2022 to 2024, inspected and judged according to GB 2759—2015 National food safety standard-Frozen drinks and ingredients. Results One sample had an excessive total bacterial count, and 4 samples had an excessive coliform group, with failure rates of 0.85% and 3.39%, respectively; the 72.88% (86/118) of the samples had a measured total bacterial count of greater than or equal 5 CFU/g, and 6.78% (8/118) of the samples had a measured coliform bacterial count of greater than or equal 5 CFU/g; Staphylococcus aureus, Salmonella and Listeria monocytogenes were not detected in the sample. Conclusion From 2022 to 2024, the hygiene quality of frozen drinks sold in Taicang City is relatively good. It is recommended that regulatory authorities continue to conduct hygiene supervision on frozen drinks production enterprises. Enterprises continue to strengthen hygiene management, control production, transportation and storage processes, to ensure the hygiene quality of frozen drinks.

Objective To establish a safety, rapid, cost-effective and reliable analytical method for trace elements detection in aluminum foil based on fiber laser induced breakdown spectroscopy. Methods Using standards to evaluate analytical sensitivity and limit of detection of fiber laser induced breakdown spectroscopy after optimization of laser pulse width, pulse energy, repetition rate and baseline-correction, and the optimized method was applied to analyze trace elements in aluminum foil samples. Results Calibration curves for most elements achieved regression coefficients up to 0.99. Detection sensitivity and limit of detection followed the descending order of Mn>Cr>Cu>Ti>Mg>Fe>Zn>Si, and the average relative error of leave-one-out cross validation of all the elements was 14.45%. The detection results of 8 kinds of trace elements in 27 kinds of aluminum foil samples showed that Fe and Si were frequently detected, while Cu and Ti elements were rarely detected and Cr, Mg, Mn and Zn elements were not detected. Conclusion This method requires no sample preparation, offers rapid analysis speed, and enables simultaneous multi-element detection with high sensitivity, which promisingly makes it a reliable approach for rapid determination of trace elements in aluminum foil.

With the increasing attention to food safety and environmental quality, efficient and accurate pollutant detection technology is crucial. Supramolecular solvent microextraction technology, as an emerging sample pretreatment method, has demonstrated unique advantages in the field of food and environmental pollutant detection due to its high efficiency, good selectivity and environmental friendliness. This technology is based on the selective recognition and enrichment ability of specific pollutants by supramolecular solvents (such as nano/micro scale solvents formed by host molecules such as cyclodextrin and crown ether), and achieves rapid separation and concentration of target substances in samples through microextraction operations. As a new type of green solvent, supramolecular solvents have high extraction efficiency, wide polarity range, customizable structure, and both extraction and purification effects, making them widely used in the field of extraction and separation. This review introduced the properties of supramolecular solvents and types of supramolecular solvent microextraction, with a focus on the detailed application of this technology in the detection of food and environmental pollutants, and provided prospects for the work in this field, in order to provide reference for the promotion and application of supramolecular solvent-microextraction technology.