Objective To investigate the effects of exogenous additives on the content of higher alcohols in Fructus Mori. wine. Methods This study systematically added 9 kinds of single factor experimental components from 3 major categories to the Fructus Mori. fermentation substrate, including enzyme preparations such as pectinase, cellulase and saccharifying enzyme; assimilating nitrogen sources: Diammonium dihydrogen phosphate, glutamic acid and arginine; metal ions: Calcium chloride, potassium chloride and magnesium chloride. Based on the Box-Benhnken central combination design principle, the response surface methodology was used to optimize the process of adding exogenous additives to reduce the total higher alcohol content in Fructus Mori. wine. Results The optimal exogenous additives and their amounts were: Cellulase 0.22 g/L, magnesium chloride 21.30 mg/L, potassium chloride 26.00 mg/L. Under these conditions, the total content of higher alcohols was 302 mg/L. Compared with the fermentation without adding exogenous additives, the total content of higher alcohols under these conditions was significantly reduced by 8.76%. Conclusion This study optimizes the process of adding exogenous additives to fermented Fructus Mori. wine, which can provide a theoretical basis for solving the problem of high content of advanced alcohols in Fructus Mori. wine that are prone to overgrowth.

Objective To understand the pollution level of pesticide residues in vegetables sold in Tibet. Methods In August 2024, 50 vegetable samples (eggplant, celery, lettuce, cucumber, broccoli) were randomly collected from 5 cities in the Tibet Autonomous Region. The 43 kinds of pesticide residues were detected by liquid chromatography-tandem mass spectrometry, and a risk assessment dietary exposure was conducted. Results The detection rate of pesticides in 50 vegetable samples was 6.05%, with a total of 14 kinds of pesticides detected, with the highest detection rate being enoxymorpholine. The pesticide exceedance rate in 50 vegetable samples was 0.326%, and a total of 3 kinds of exceedance pesticides were detected, with the highest exceedance rate being avermectin. Pesticide residues had been detected in 5 cities, with the exception of Naqu City, the other 4 cities had exceeded the standard. The chronic ingestion risk values of pesticides detected in 5 kinds of vegetables were: Eggplant (0.001-0.023 mg/kg), celery (0.006-3.665 mg/kg), lettuce (0.001-0.697 mg/kg), cucumber (0.001-0.188 mg/kg) and broccoli (0.002-0.463 mg/kg). Conclusion Different levels of pesticide residues can still be detected in 50 vegetables sold in Tibet, but the residue level is low; the chronic intake risk values of 5 kinds of vegetables are all far below 100%, and the health risks of residents ingesting pesticide residues in vegetables through dietary pathways are within an acceptable range.

Objective To optimize the processing technology for preserved fruit made from red pitaya peel. Methods The 3 primary factors sodium citrate concentration, sugar solution concentration, and baking time were selected based on single factor experiments. Sensory scores of the preserved red pitaya peel fruit were used as response variables, and the optimal processing conditions were determined using response surface methodology. Results The optimal processing conditions for the peel and preserved fruit of red-fleshed pitaya was determined: 0.75% sodium citrate (for color retention), 40% sugar solution concentration and a baking time of 3.0 hours. The resulting product exhibited a vibrant color and distinctive taste. Conclusion This study proposes a novel method for producing preserved fruit using red pitaya peel, thereby effectively utilizing by-products from pitaya processing.

Objective To develop a solid beverage with Polygonatum sibiricum-Lycium barbarum as the main raw materials. Methods Using polysaccharides as the indicator, the total polysaccharides were extracted using the ultrasonic method. The extraction process of Polygonatum sibiricum and Lycium barbarum was determined through single-factor and orthogonal tests. The extract was concentrated, and the extract powder was obtained using wet granulation and drying. The appearance and quality of the granules were assessed as the evaluation indicator, and the effects of different amounts of main raw materials and excipients on the granule characteristics were studied through single-factor and orthogonal tests. Excipients such as sucrose powder, DL-malic acid and β-cyclodextrin were added. Using sensory evaluation as the indicator, the optimal formulation for Polygonatum sibiricum-Lycium barbarum solid beverage was determined through single-factor and orthogonal tests, ultimately obtaining the optimal preparation process. Results The optimal extraction conditions were as follows: Took Polygonatum sibiricum and Lycium barbarum medicinal materials 70 g with the ratio of 4:1 (m:m), then added 80 ℃ purified water. With an extraction time of 30 minutes, a liquid-to-material ratio of 30:1 (V:m), and an ultrasonic power of 250 W. The extract was concentrated to a thick paste, each 1 mL of which was equivalent to 1 g of the crude drug. The 70 mL extract paste was taken, and 15 mL of 95% ethanol and 250 g of maltodextrin were added. The mixture was granulated using the wet granulation method, and the granules were dried at 60 ℃ for 4 hours, 20 g extract particles were taken. The final extract granules were mixed with 0.2% DL-malic acid, 5 g (25%) sucrose powder, and 0.06% β-cyclodextrin, then divided and packed into 12 bags, each containing 25 g. Under this preparation process, the validation test was conducted. The average extraction rate of polysaccharides was 10.633%, with a relative standard deviation (RSD) of 0.235%. The average score for granule evaluation was 87.200, with an RSD of 0.344%. The average score for sensory evaluation was 86.133, with an RSD of 0.408%. Conclusion The entire preparation process demonstrates high repeatability and excellent stability. The solid beverage prepared by this process, when brewed, exhibits a uniform color, a sweet and sour taste, and a refreshing aroma of Polygonatum sibiricum and Lycium barbarum. It is a highly nutritious functional product.

Objective To optimize the formulation of Dendrobium officinale compound beverage and investigate its immunomodulatory effects. Methods Single-factor experiments were first conducted to explore the effects of concentrated juices from Dendrobium officinale, Polygonatum sibiricum, Astragalus membranaceus, mulberry and wolfberry on the sensory quality of the compound beverage. Subsequently, orthogonal tests were employed to optimize the formulation and determine the optimal recipe. The immunomodulatory effects were further studied using a zebrafish model. Results The optimal ingredient ratio for the Dendrobium officinale compound beverage was determined as follows: 70% Dendrobium officinale concentrated juice, 1% Polygonatum sibiricum concentrated juice, 1% Astragalus membranaceus concentrated juice, 10% mulberry concentrated juice and 5% wolfberry concentrated juice. The beverage prepared with this formulation achieved the highest sensory score. Different concentrations of the compound beverage (7.81, 15.60 and 31.20 μL/mL) significantly increased neutrophil levels in the zebrafish tail and upregulated the relative gene expression of interleukin-12 and tumor necrosis factor-alpha. Conclusion The Dendrobium officinale compound beverage exhibits a deep brown color, uniform appearance, pleasant flavor and excellent taste, demonstrating significant immune-enhancing effects.

Objective To develop a Gastrodia elata Blume enzyme tablet sugar and optimize its formula using response surface methodology. Methods By utilizing the extensive pharmacological activities of the main active ingredients in Gastrodia elata Blume, using Gastrodia elata Blume enzyme concentrate as the main raw material and xylitol, citric acid, maltodextrin and magnesium stearate as auxiliary materials, an experiment was designed using response surface methodology, and sensory evaluation was used as the evaluation index to optimize the tablet sugar formula. Results The optimal ratio was determined by examining the effects of the ratio of concentrated raw materials, sweeteners, and acidifiers on the quality of compressed sugar. The best ratio was: Gastrodia elata Blume enzyme concentrate 215 g, xylitol 596 g, citric acid 11 g and maltodextrin 225 g and magnesium stearate 10 g. Conclusion This study optimizes the formula of Gastrodia elata Blume enzyme tablet sugar, effectively utilizing Gastrodia elata Blume resources to lay a scientific foundation for the research and development of tablet sugar, and opening up new possibilities for the utilization of traditional Chinese medicine.

Objective To optimize the ultrasonic-assisted extraction process of proanthocyanidins from Polygonum aviculare by response surface method, to obtain the best extraction conditions. Methods The main factors affecting the extraction amount were investigated through single-factor experiments. Based on the results of the single-factor experiments, the Box-Behnken design and response surface methodology were used to optimize the single factors, including the volume fraction of ethanol, ultrasonic time, and solid-liquid ratio, which had an impact on the extraction amount of proanthocyanidins from Polygonum aviculare. The optimal extraction process conditions were obtained. Results The optimized results of the optimal process conditions for ultrasonic-assisted extraction of proanthocyanidins from Polygonum aviculare were as follows: The ultrasonic time was 34 min, the volume fraction of ethanol was 65%, and the solid-liquid ratio was 1:46 (g:mL). Under these process conditions, the final extraction amount of proanthocyanidins reached 2.18%, which was consistent with the model validation value of 2.12%. Conclusion This study shows that the process condition parameters optimized by the response surface methodology are effective and feasible. The response surface methodology is successfully applied to optimize the extraction parameters of ultrasonic-assisted extraction of proanthocyanidins from Polygonum aviculare, providing a research basis for the later promotion and application of proanthocyanidins from Polygonum aviculare.

Objective To optimize the fermentation process of pear residue soluble dietary fiber (PSDF) modified by Aspergillus niger and study its characteristics. Methods Using single factor experiments to optimize the inoculation amount, fermentation temperature, and fermentation time of Aspergillus niger, and determine the optimal fermentation process; determine the characteristics of the modified PSDF: The water holding capacity (WHC), oil holding capacity (OBC), fructose, glucose, arabinose, xylose and xylose content, 1,1-diphenyl-2- picrylhydrazyl radical (DPPH) free radical scavenging ability, 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) cationic radical scavenging ability, glucose adsorption capacity (GAC) and cholesterol adsorption capacity (CAC).Results By optimizing the fermentation process, the optimal inoculation amount, fermentation temperature, and fermentation time of Aspergillus niger were determined to be 8%, 36 ℃ and 7 d. Based on the optimal fermentation process, the characteristic analysis of PSDF was conducted: WHC was 15.89 g/g, and OBC was 4.02 g/g; the content of glucose and arabinose increases, while the content of fructose, xylose and xylose decreases; the DPPH radical scavenging ability and ABTS cationic radical scavenging ability were significantly improved; GAC increased to 0.77 mg/g, and CAC increased to 0.56 mg/g. Conclusion Modifying PSDF with suitable fermentation processes can help improve yield. The use of Aspergillus niger modified pear pomace dietary fiber effectively improve its physiological activity and health function.

Objective To investigate the sensory changes of camel meat stored at different temperatures (4, 15, and 25 ℃) and establish a shelf-life prediction model based on sensory differences. Methods By simulating actual storage conditions, the changes in color, electronic tongue taste indices (umami, saltiness, sourness, sweetness, etc.), and electronic nose olfactory indicators (nitrogen oxides, methane, sulfides, etc.) of camel meat were analyzed. Zero-order reaction kinetics models and the Arrhenius equation were used to fit the data, establishing a shelf-life prediction model based on color, electronic tongue and electronic nose metrics. The model was validated using pH, total bacterial count and total volatile basic nitrogen (TVB-N). Results At 4 ℃, there was no significant change in the lightness (L^*) and redness (a^*) of camel meat (P>0.05), while the a^* value significantly decreased at 15 ℃ and 25 ℃ (P<0.05), and yellowness (b^*) showed an upward trend across all temperatures. Taste analysis revealed that umami (AEE), saltiness (CT0), sourness (CA0) and astringency (AE1) intensities increased with time and temperature, whereas sweetness (GL1) intensity decreased. Electronic nose detection found that concentrations of nitrogen oxides (W5S), methane (W1S), sulfides and terpenes (W1W) and alcohol compounds (W2S) significantly increased over storage time. The calculated shelf lives based on color, electronic tongue and electronic nose were 7.23, 6.24 and 6.12 d, respectively. Verification using camel meat stored at 6 ℃ showed high prediction accuracy of the electronic tongue model, but significant discrepancies were observed among shelf lives predicted by different physicochemical indicators (e.g., total bacterial count, pH, TVB-N). Conclusion This study successfully establish a shelf-life prediction model based on sensory characteristics. The prediction models established based on the electronic tongue and electronic nose show good agreement with validation results based on pH, with relative errors of -2.80% and -4.67%, respectively. Different physicochemical indicators have varying degrees of strictness towards meat quality requirements, with total bacterial count being the most stringent and TVB-N relatively more lenient. This study provides a reference for the quality monitoring of fresh camel meat.

Objective To study the effects of different packaging ways on the storage quality of chilled chicken, and to predict the shelf life of optimized chilled chicken. Methods The 817 chilled chicken were treated with different packaging ways such as oxygen permeable film packaging (group 1), air packaging of common polyethylene food bags (group 2), vacuum packaging of heavy-duty nylon food bags (group 3) and vacuum packaging of aluminum foil cooking bags (group 4). The effects of sensory evaluation, meat color, pH, inosine monophosphate (IMP) and free amino acids (FAA) on storage quality of chilled fresh chickens at 4 ℃ were studied. Results The vacuum group was superior to the non-vacuum group in maintaining brightness value (L^*), redness value (a^*), pH value, IMP and FAA, and had advantages in inhibiting the growth and reproduction of chilled chicken pustlessness bacteria, which increased the shelf life of ordinary packaging from 3-5 days to 7 days. Conclusion The vacuum packaging method of 4 ℃ refrigeration is a better storage method for 817 small white feathers chilled chicken, which can retain its quality and nutrients to the maximum extent, and extend the shelf life to 7 days.