Objective To develop specific antibodies against Fusarium graminearum and establish a double-antibody sandwich-enzyme linked immunosorbent assay (DAS-ELISA) for detecting the contamination of Fusarium graminearum in Triticum aestivum. Methods The fungal lysate antigen of Fusarium graminearum was prepared by physical grinding. Monoclonal antibody (mAb) against Fusarium graminearum were developed using hybridoma technology. The performance parameters of mAbs, such as specificity and affinity, were measured. The optimal combination conditions of the prepared mAbs and polyclonal antibody (pAb) were explored using the checkerboard method, and then the DAS-ELISA method was established. The sensitivity and repeatability of the method were evaluated, and the method was applied to the detection of naturally infected Triticum aestivum samples. Results The mAb 1C4F3 and pAb FG2801 against Fusarium graminearum were successfully prepared. The mAb showed no cross-reaction with other fungi, indicating strong specificity. The affinity constant was 1.26×10⁷ L/mol, suggesting high affinity. A DAS-ELISA method for Fusarium graminearum was established, with a limit of detection of 1.223 μg/mg and a standard curve range of 1.56-100.00 μg/mg. The reliability of the method was verified by detecting 96 naturally infected samples collected from major Triticum aestivum-producing areas in China. A significant positive correlation was found between the content of Fusarium graminearum and the content of deoxynivalenol (DON) in the samples (r²=0.8897). Therefore, the DAS-ELISA could not only be used for the rapid detection of Fusarium graminearum but also for evaluating the DON contamination in the samples. Conclusion The DAS-ELISA developes in this study enables rapid and quantitative determination of Fusarium graminearum in Triticum aestivum. Simultaneously, it allows for a swift assessment of the DON contamination level in samples. Characterized by high accuracy and reliability, this method holds considerable application potential in monitoring Fusarium graminearum contamination in Triticum aestivum crops both in the field and post-harvest.

Objective To analyze the contamination levels of deoxynivalenol (DON) and its derivatives in various cereals and their products and assess the dietary exposure risks. Methods A total of 435 commercially available grain samples of various types were collected from 2021 to 2023. The samples were extracted with acetonitrile-water (84:16, V:V), purified by the 226 purification column, and analyzed by ultra performance liquid chromatography coupled with triple quadrupole mass spectrometry. Quantification was performed using the isotope internal standard method. The dietary exposure risk of DON for residents was assessed based on adult dietary consumption levels.Results Among the 435 samples, the detection rate of DON was the highest, reaching 90.6%. The average detection value of DON in dried noodle samples was the highest, reaching 244.8 μg/kg. The dietary exposure amounts of DON were different for residents of different genders. The acute and chronic dietary exposure risks of DON in pasta products such as dried noodles and wheat flour for adult males were higher than those for adult females. The chronic exposure risk of DON caused by dried noodles was higher than that of other food categories; however, the acute exposure risk of DON to adult males and females caused by wheat flour were 8.84 μg/(kg·bw) and 8.34 μg/(kg·bw). Conclusion The detection rate of DON is the highest among different grain foods. Meanwhile, the concentration of DON in wheat flour poses a relatively high acute exposure risk to adult men and women. The contamination situation of DON shouldall be highly emphasized, in particular, attention shall be paid to the acute exposure risk of wheat flour to residents, which provides a reference for the risk assessment of DON in grains and subsequent research.

Objective To investigate multiple mycotoxin contamination and patterns in Triticum aestivum L. samples from China in 2023 and 2024. Methods A total of 248 Triticum aestivum L. samples were randomly collected from the main Triticum aestivum L.-producing areas of the country (2023: 145; 2024: 103). Simultaneously, liquid chromatography-tandem mass spectrometry (LC-MS/MS) and enzyme linked immunosorbent assay (ELISA) was used to determine the content of various mycotoxins in Triticum aestivum L.. Results The total exceeding rate of mycotoxin contamination in 248 Triticum aestivum L. was 98.0%. The positivity rate for these mycotoxins ranged from 0.4% to 87.1%, with average contamination levels ranging from 0.4 to 604.3 μg/kg. Positive mean values for regulated toxins such as deoxynivalenol and zearalenone, and emerging toxins such as alternariol and enniatins in Triticum aestivum L. were lower in 2024 than in 2023. In addition, the results of zearalenone ELISA (2023: 91.5%, 88.5 μg/kg; 2024: 92.2%,79.4 μg/kg) had relatively large differencey from those of LC-MS/MS (2023: 28.7%, 17.7 μg/kg; 2024: 29.1%, 5.0 μg/kg). Conclusion Triticum aestivum L. mycotoxin contamination is less severe in 2024 than in 2023. Higher levels of contamination with deoxynivalenol-3-glucoside, alternariol and beauvericin are also found in Triticum aestivum L..

Objective To study the volatile compounds produced by atmospheric cold plasma (AP) treatment on the crude fat of Trachinotus ovatus during storage at 4 ℃, and characterize and analyze them. Methods The volatile organic compounds in the crude fat of Trachinotus ovatus after AP treatment during storage at 4 ℃ were qualitatively and quantitatively analyzed by electronic-nose and gas chromatography-mass spectrometry (GC-MS), and the taste substances of crude fat of Trachinotus ovatus were detected by electronic tongue. Results The types and content of alcohols and acids detected in the AP treatment group were low. The odor activity values showed that isobutyraldehyde, butyl hydroxytoluene, (Z)-3-phenylacrolein, cinnamyl acetate and dibutyl phthalate were the main volatile compounds in the fresh group, AP treatment group and storage control group. The electronic-nose radar map showed that the sensor response of the AP treatment group was weaker than the other two. Conclusion AP treatment can effectively protect the flavor stability of food during storage at 4 ℃. AP treatment group can bring special volatile compounds to the crude fat of Trachinotus ovatus, and slow down the rate of lipid oxidation during storage at 4 ℃. This research is helpful to explore the application of AP treatment in aquatic products.

Objective To explore the compositional differences in the volatile flavor substances of 6 kinds of Miao rice wines and compare their volatile flavor qualities. Methods Volatile compounds of 6 kinds of Miao rice wines (MJ1-MJ6) were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry, and the aroma qualities were compared using principal component analysis. Results A total of 99 kinds of volatile flavor substances were detected in the study, with significant differences in content and composition among the samples, among which 11 kinds of common substances such as ethyl decanoate, isobutanol, ethyl hexanoate and isoamyl acetate constituted the basic flavor of Miao rice wine. MJ1 to MJ6 contained 12, 7, 4, 7, 4 and 11 kinds of unique substances, respectively. The top 3 most abundant substances varied from sample to sample, but were mainly esters. In terms of substance categories, esters and alcohols dominated the volatile flavor substances of 6 kinds of Miao rice wines. Principal component analysis showed that alcohols, aromatics, esters, olefins, acids and other substances were the key factors affecting the aroma quality of rice wine, with the best aroma quality being obtained for rice wine MJ6. Conclusion This study clarifies the characteristics and differences of the aroma substances of 6 kinds of Miao rice wines, and provides an important reference for the development of the Miao rice wine industry.

Objective To analyze the differences in volatile organic compounds in black wheat flour, whole wheat flour and seeds in different regions of Xinjiang. Methods The volatile components of flour, whole wheat flour and seeds of 6 kinds of black wheats from 4 different regions in Xinjiang were detected using headspace gas chromatography-ion mobility spectrometry, and the volatile components were classified and feature selected using orthogonal partial least squares discriminant analysis (OPLS-DA) method. Results A total of 134 kinds of volatiles were detected in black wheat, and 97 kinds of volatile organic compounds were characterized, mainly including 23 kinds of aldehydes, 21 kinds of esters, 19 kinds of alcohols, 12 kinds of ketones and 6 kinds of acids. Relative odor activity value (ROAV) showed that 1-octen-3-one, (E)-2-octenal, 1-propanethiol, 2-formyl-5-methylthiophene, 2-methylbutyraldehyde, 4-methylbenzaldehyde, isovaleric acid, 1-oct-1-ene-3-ol and proto-guaiacol were the major volatile odorants and played a dominant role in black wheat. OPLS-DA analysis showed that there were differences between the volatiles of black wheat flour, whole wheat flour and seeds, with (E)-2-octenal mainly present in seeds, 2-methylbutyraldehyde higher in flour and 4-methylbenzaldehyde higher in whole wheat flour. Conclusion Gas chromatography-ion mobility spectrometry can be used as a technical tool to distinguish the differences in volatile compounds between different treatments of black wheat, and the results of this study provide data support for optimizing the milling process of black wheat, as well as a new direction for the identification of adulteration of black wheat whole wheat flour.

Objective To identify flavor compounds in Douzhir and Ma Tofu and analyze their characteristic components based on purge and trap-gas chromatography/mass spectrometry (PT-GC/MS) combined with the national institute of standards and technology (NIST) database. Methods Weigh 2.0 g of sample into a 40 mL brown spiral sample bottle, add 10 mL of experimental water and a tetrafluoroethylene magnetic stirrer, heat the sample at 40 ℃, and analyze it by PT-GC/MS. Results A total of 260 kinds of flavor compounds were identified across 34 batches, including sulfur-containing compounds, alcohols, aldehydes, ketones, esters, etc. Raw and cooked Douzhir exhibited significantly higher relative abundances of sulfur-containing compounds compared to Ma Tofu, which showed greater diversity but lower similarity in flavor profiles. These identification data could to some extent reflect sensory evaluation results, but there was a possibility that some flavor compounds might be more prominent or interfered with by other odors. In addition, this study used principal component analysis (PCA) method to identify the overall distribution of samples and deviations from samples, and attempted to analyze the reasons for deviations. Further, using orthogonal partial least squares discriminant analysis (OPLS-DA), based on the screening conditions [P<0.05, variable importance in the projection (VIP)>1], 31 kinds of characteristic flavor compounds of raw and cooked Douzhir were selected, which could be used for the differentiation and identification of raw and cooked Douzhir. Conclusion The study confirms that PT-GC/MS combined with multivariate statistical method can effectively analyze the flavor compounds of Douzhir and Ma Tofu, screen the characteristic compounds, and provide a basis for the subsequent optimization and improvement of product flavor.

Sulforaphane and sulforaphene, as 2 kinds of naturally occurring bioactive compounds belonging to the same class of isothiocyanates, are widely distributed in cruciferous plants. They not only exhibit highly similar structural characteristics but also share multiple biological activities, including anticancer, anti-inflammatory, antioxidant, and anti-obesity effects. In recent years, groundbreaking research has been conducted on their metabolic regulatory mechanisms. Initially, the conversion mechanisms of their glucosinolate precursors within plants are elucidated, followed by a systematic investigation of their in vivo metabolic pathways, bioavailability and pharmacokinetic properties. Moreover, organ and tissue distribution studies have facilitated the construction of their metabolic maps. Notably, while sulforaphane has garnered increasing scientific attention, its structurally similar counterpart, sulforaphene, has yet to attract comparable research interest. Currently, there remains a significant gap in the systematic metabolic studies of isothiocyanate compounds within the domestic academic community, particularly concerning comprehensive reviews on metabolic pathways and key biomarkers. This study integrated cutting-edge international research and systematically delineated the metabolic regulatory networks of sulforaphane and sulforaphene. By providing theoretical support for dietary development and clinical translation, it also proposes innovative research strategies to address the research bottlenecks of sulforaphene, aiming to drive breakthrough advancements in this field.

Objective To enhance the bioavailability of longan kernels, investigate the bioactive properties of their polyphenols from different cultivars. Methods In this study, polyphenolic compounds were extracted and purified from longan kernels of 8 cultivars (Chuliang, Daguangyan, Shuangzimu, Shuizhang, Fenglisui, Thai, Shixia and Fuyan). The antioxidant and antibacterial functions were analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacity test, 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and inhibition zone experiment, and the differences among different varieties were compared Results Polyphenols from all longan kernels exhibited substantial antioxidant activity, with DPPH and ABTS highest scavenging rates reaching 98.70% and 91.88%, respectively. Moreover, these polyphenols effectively inhibited the growth of Staphylococcus aureus, Listeria monocytogenes and Bacillus subtilis, with inhibition zone diameters ranging from 17.0 to 22.6 mm. The results of the half-maximal inhibitory concentration of polyphenols extracted from longan kernels of different cultivars indicated that Shuangzimu longan exhibited the highest inhibition rate against Staphylococcus aureus, at 82.50%. Similarly, Shixia longan showed the highest inhibition rate against Listeria monocytogenes, at 84.60%. Thai longan had the highest inhibition rate of Bacillus subtilis, which was 83.8%. Correlation analysis showed that the correlation coefficients between total phenol content and DPPH free radical and ABTS cation free radical were higher than 0.9, indicating that 8 varieties of longan kernel polyphenols had good antioxidant capacity. The total phenol content of Fuyan longan showed medium correlation to its resistance to Bacillus subtilis and Listeria monocytogenes (correlation coefficient 0.8-0.9). Specifically, Shuangzimu and Shixia longans demonstrated inhibitory effects against Staphylococcus aureus, while Thai longan showed strong inhibitory ability against Bacillus subtilis, and Shuliang longan effectively inhibited Listeria monocytogenes. Conclusion This study investigates the variation in total phenolic content as well as the antioxidant and antibacterial properties of longan kernel polyphenols across different cultivars. These observed differences may provide targeted selection of longan kernel polyphenols for specific applications and serve as a reference for understanding their biological activities across cultivars.

Objective To explore a preparation method for low-cariogenic soft candy by adopting a dual-intervention strategy combining sugar replacement and dental plaque biofilm regulation. Methods Various gelatinous candies were prepared by substituting xylitol for partial maltose and incorporating food additives including arginine and dextranase. Texture profile analysis was employed to characterize the effects of functional components on candy texture. Dextran decomposition experiments assessed samples’ capacity to degrade dental plaque matrix, while Streptococcus mutans antibacterial tests evaluated the anti-cariogenic efficacy. Results Partial substitution of maltose with xylitol effectively reduced candy viscosity. Food-grade β-dextranase retained its dextran-degrading capability at 75 ℃. Food-grade L-arginine was identified as the primary growth-inhibiting factor against Streptococcus mutans. Compared to sucrose-induced bacterial growth (set as 100%), the optimal compound candy promoted Streptococcus mutans growth at 50.10% of sucrose’s level and 29.19% of control candy’s level. Conclusion The developed soft candy in this study aids in preventing dental caries, thereby contributing to the creation of children’s food products designed to address oral health issues.