This study used walnut male flowers collected from 11 distinct regions to analyze their amino acid composition and content using an automatic amino acid analyzer. Correlation analysis, principal component analysis (PCA) and cluster analysis were conducted for a comprehensive evaluation. The results indicated that all samples contained 16 amino acids, including 7 essential amino acids (lysine, methionine, threonine, isoleucine, leucine, valine, tyrosine), 2 semi-essential amino acids (histidine, arginine) and 7 non-essential amino acids (glycine, alanine, proline, serine, cystine, aspartic acid, glutamic acid). The total amino acid content across regions ranged from 10.53% to 16.61%. The sample from Hebei exhibited the highest tota lamino acid content (16.61%), as well as the highest levels of flavor-related and seasoning amino acids (26.88%) and medicinal amino acids (11.88%), suggesting that walnut male flowers from this region possessed considerable potential for application in food research and development. PCA revealed that the first three principal components collectively accounted for 96.51% of the total variance, effectively capturing the comprehensive amino acid profile. The top four regions based on comprehensive scores were Hebei, Henan, Jiangsu and Shandong. Cluster analysis grouped the 11 regions into three categories, consistent with the PCA findings, and accurately reflected the regional differences in amino acid composition, flavor characteristics and functional properties. These findings provide a valuable theoretical basis for selecting suitable planting regions and guiding the processing and utilization of walnut male flowers.

Objective: This study aimed to investigate the impact of geographical origin on the flavor profile and bioactive constituents of Cyclocarya paliurus tea. Methods: Cyclocarya paliurus tea samples from five different geographical regions—Q1 (Xiushui, Jiangxi), Q2 (Leigongshan, Guizhou), Q3 (Zhangjiajie, Hunan), Q4 (Shaoyang, Hunan), and Q5 (Hupingshan, Hunan) were analyzed using an electronic tongue system, sensory evaluation, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), and quantitative determination of bioactive compounds. This integrated approach enabled a systematic investigation of the effects of geographical origin on flavor profiles and bioactive component contents in Cyclocarya paliurus tea. Results: A total of 130 volatile organic compounds (VOCs) were identified across all samples, and were primarily categorized into seven classes: 63 terpenes, 26 hydrocarbons, 11 aldehydes, 8 alcohols, 7 ketones, 6 esters, and 9 other miscellaneous compounds. Electronic tongue analysis showed that the taste intensity of Cyclocarya paliurus tea from different origins generally followed the order of bitterness>umami>sweetness. Sensory evaluation further indicated significant differences in specific taste attributes among different origins (P<0.05), with Q2 showing stronger bitterness, Q4 exhibiting relatively higher umami scores, and Q3 showing higher sweetness scores. Analysis of bioactive components revealed significant variations in the contents of total polyphenols, flavonoids, polysaccharides, and saponins across different geographical origins. Among the samples, Q1 showed the highest concentrations of total polyphenols, flavonoids, and saponins, while Q5 contained the highest level of polysaccharides. Correlation analysis revealed that terpenoids, alcohols, and aldehydes were negatively correlated with sweetness and astringency, but positively correlated with bitterness and umami (P<0.05). Ketones exhibited a negative correlation with sweetness and a positive correlation with bitterness (P<0.05). Conclusion: Cyclocarya paliurus tea from different geographical origins exhibits significant differences in the composition of volatile organic compounds and in the content of bioactive components, which contribute to the distinct flavor characteristics of teas from their respective production regions. These research findings not only provide a scientific basis for consumer decision-making in tea selection, but also offer theoretical support and practical implications for origin traceability, quality standardization, and the development of value-added processed products.

To extensively analyze the typical characteristics of nonvolatile phenolic compounds (monomeric phenols and anthocyanins) and volatile flavor compounds in Marselan dry red wines from different subregions within the Hebei region, commercially representative Marselan wines from various wineries in Changli and Huailai were examined. Ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and headspace solid-phase micro-extraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS) techniques were employed to detect the non-volatile phenolic compounds (monomeric phenols, anthocyanins) and volatile flavor compounds in the samples. The results showed significant differences (P<0.05) in varieties of monomeric phenols (numbering 25) among different wine samples, with content ranging from 55.84 to 143.97 mg/L, where gallic acid had the highest content among the 25 monomeric phenolics. The content of anthocyanins (numbering 17) in different wine samples also differed significantly (P<0.05), ranging from 1.99 to 34.11 mg/L, where malvidin-3-galactoside had the highest content among the 17 anthocyanins. Comprehensive monomer phenol and anthocyanin detection revealed that samples from the 2017 Chateau Moutai Phoenix Marselan and 2018 Chateau Kings Selected Marselan wines were especially rich in nonvolatile phenolic compounds. Through hierarchical cluster analysis (HCA), monomeric phenols and anthocyanins could be used to effectively distinguish between Marselan wine samples from different wineries in Hebei province. Overall, 150 kinds of volatile components were identified. Of these, nine volatile components with OAV>1 contributed significantly to wine flavors. These included ethyl isovalerate, isoamyl acetate, and ethyl octanoate, which gave Hebei Marselan wine the typical characteristics of sweet and fragrant flowers and fruits. Volatile component profile, cluster thermogram, and orthogonal partial least squares discriminant analysis (OPLS-DA) highlighted differences in the characteristic flavor components in Marselan wines from different wineries. In OPLS-DA, seven main flavor characteristic markers (VIP values), which could be used to distinguish between Marselan wine samples from different wineries in Hebei province were further screened, among which phenylethanol, ethyl octanoate, and ethyl hexanoate (VIP values>2.64) were the key distinguishing factors. This study provides data to clarify the typical style characteristics of Marselan wines from different wineries in Hebei province and establishes a methodological reference for analyzing the influence of micro-regional terroir differences in the same producing area on the typical style characteristics of wines in depth.

This study used Lycium barbarum L. vegetable 'Ningqicai No.1' harvested at five different stages as the experimental material. Sensory and physicochemical indices were measured and analyzed, and a comprehensive evaluation model was established using correlation analysis, principal component analysis, and hierarchical cluster analysis. The results showed that the sensory indices and nutritional quality of Lycium barbarum L. vegetable at different harvest stages were correlated to varying degrees. The L^* value was significantly negatively correlated with a^* and significantly positively correlated with b^* (P<0.05). Total phenolic content was significantly positively correlated with browning degree (P<0.05). Protein content was significantly positively correlated with chlorophyll content and significantly negatively correlated with moisture content (P<0.05), while moisture content showed an extremely significant negative correlation with chlorophyll content (P<0.01). The quality evaluation indices of Lycium barbarum L. vegetable at the five harvest stages could be represented by three principal components, with a cumulative variance contribution rate of 93.229%. Hierarchical cluster analysis divided the five harvest stages into three groups, and the classification results were generally consistent with those of the principal component comprehensive evaluation. The first group included C1, harvested in May, and C2, harvested in June. These two stages showed high similarity in hardness, springiness, chewiness, browning degree, and moisture content. Their moderate hardness, coordinated springiness and chewiness, low browning degree, bright appearance, and high moisture content indicated tender texture and better visual quality, suggesting that they might be more suitable for fresh consumption.The second group included C3, harvested in July, and C4, harvested in August. C3 exhibited the best overall performance in color, texture, total phenolic content, and betaine content, while C4 showed prominent total flavonoid and protein contents. These two stages demonstrated superior nutritional quality and were therefore more suitable for further processing. The third group consisted of C5, harvested in September, which differed significantly from the other samples due to its high browning degree, dry and hard texture, insufficient nutrient accumulation, and severe moisture loss. Therefore, its comprehensive quality was relatively inferior among all harvest stages. Overall, this study revealed the effects of different harvest stages on the quality of Lycium barbarum L. vegetable, providing theoretical guidance and data support for raw material selection, subsequent processing, and quality standardization of Lycium barbarum L. vegetable products.

To support the flavor standardization in the industrial upgrading of Xinjiang naan, this study investigated three characteristic varieties-sesame naan, onion naan, and wowo naan. The volatile aroma profiles of electric-baked naan were systematically analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). A total of 110 volatile compounds were identified across the samples, categorized into 5 alcohols, 22 aldehydes, 19 ketones, 4 carboxylic acids, 6 esters, 4 ethers, 28 hydrocarbons, 14 pyrazines, and 8 other compounds. Specifically, 66, 87, and 56 volatile components were detected in sesame naan, onion naan, and wowo naan, respectively, with 42 compounds common to all three. By applying relative odor activity value (ROAV) and orthogonal projections to latent structures discriminant analysis (OPLS-DA), 22 key aroma compounds (ROAV>1) and 21 discriminant markers (VIP≥1) were identified. Significant differences were observed in the dominant aroma characteristics: Sulfur-containing compounds imparted a distinct note to onion naan, unsaturated aldehydes and pyrazines synergistically contributed to the aroma of sesame naan, while pyrazines were the primary contributors to the roasted flavor of wowo naan. These findings demonstrate that ingredient composition is the main factor driving flavor differences, which providing a scientific basis for the targeted flavor regulation and standardized production of Xinjiang naan.

To enable sensitive detection of antibiotic residues in meat products, red-emissive carbon dots (R-CDs) with dual-emission, synthesized by one step via a solvothermal method using biomass Epipremnum aureum as the carbon source, were employed to construct a ratiometric fluorescent sensor for detecting tetracycline (TC) residues in three types of meat products. The results demonstrated that the R-CDs were well-dispersed and quasi-spherical, composed of amorphous carbon cores and conjugated sp² domains, with surfaces rich in -OH, -NH₂, -COOH, and aromatic active groups. The R-CDs exhibited good fluorescence stability under the conditions of a 10-fold dilution, pH7.0, an incubation time of 15 min, and temperatures of 15~60 ℃. Upon excitation at 410 nm, the R-CDs displayed distinct dual-emission peaks at 505 nm and 672 nm. TC selectively quenched the fluorescence at 672 nm while enhancing the emission at 505 nm, enabling a ratiometric sensing platform based on the intensity ratio (F₅₀₅/F₆₇₂). The sensor demonstrated a good linear response in the range of 0~4.00 μg/mL, with a detection limit of 0.091 μg/mL, and exhibited high selectivity toward TC. Furthermore, a semi-quantitative visual detection method was developed using smartphone-based image analysis with RGB signals, achieving a detection limit of 0.024 μg/mL within the range of 0~2.50 μg/mL. Spiked recovery tests on pork, chicken, and beef samples yielded recoveries ranging from 96.80% to 104.20%, with relative standard deviations of less than 2.41%, confirming the method’s accuracy and reliability. This study contributes to a green, sensitive, and practical strategy for the on-site, rapid, and visual monitoring of TC residues in food.

To clarify the quality characteristics and processing suitability differences of major cultivated plum varieties in Southern Xinjiang, the processing suitability of Prunus domestica samples collected from seven production regions across four major cultivated varieties (‘Francistown’ ‘Hong Ximei’ ‘Xiao Ximei’ and ‘Blue Plum’) in Southern Xinjiang, was systematically evaluated in this study. A multidimensional quality evaluation system was established by measuring appearance, texture, physicochemical properties, bioactive components, and volatile flavor compounds. Cluster analysis and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed to classify the samples. The results showed significant differences in key quality indicators such as anthocyanins, total polyphenols, and total soluble solids (TSS) among different cultivars. Comprehensive quality analysis revealed distinct quality characteristics among the samples: ‘Blue Plum’ from Kashi exhibited notably high firmness and juice yield; ‘Blue Plum’ from Zepu was characterized by high acidity and anthocyanin content; ‘Francistown’ from Jiashi displayed significantly higher sugar content, polyphenol content, and antioxidant activity compared with the other samples, while ‘Francistown’ from Jiashi and ‘Francistown’ from Aksu were distinguished by their high sugar-acid ratio and abundant characteristic volatile aroma compounds. The constructed OPLS-DA model exhibited excellent discriminative performance, with an R²X of 0.998 and a Q² of 0.994. A total of 14 key quality markers with variable importance in projection (VIP) values greater than 1.0 were identified, including fruit shape index, TSS, polyphenols, 2-hexenal, DPPH· radical scavenging activity, flavonoids, infrared absorption peak at the wavenumber of 3300 cm⁻¹ (O-H stretching vibration), ABTS⁺· radical scavenging activity, lauric aldehyde, and hydroxyl radical scavenging activity. This study provides a theoretical basis and technical support for selective breeding, intelligent grading, and targeted processing strategies in the plum industry.

Cantonese soft-boiled chicken was famous for its tender meat and rich flavor, but its short shelf life and difficulty in preservation pose significant challenges to sales and promotion. To investigate preservation methods for this product, effects of four approaches including ice storage (IS), ice storage combined with chitosan (CS) immersion (IS+CS), ice storage combined with CS immersion and high-pressure processing (IS+CS+HPP) at two pressure levels (200 and 300 MPa) on the storage quality (pH, color, texture parameters, shear force value, total viable count (TVC), TVB-N value, TBARS value and sensory evaluation) of cantonese soft-boiled chicken were studied. The results showed that: During storage, there were no significant differences in L^*, a^*, b^* values, hardness, springiness, or chewiness of the soft-boiled chicken treated with the four aforementioned methods (P>0.05). Compared with IS, both IS+CS and IS+CS+HPP inhibited the increase in pH, TVC, TVB-N value, and TBARS value, while retarded the decline in shear force value and sensory evaluation score of chicken during storage, which implicated that those methods could significantly suppress microbial growth and mitigate quality deterioration of the chicken during storage. Furthermore, the IS+CS+HPP treatment at two pressure levels (200, 300 MPa) exhibited more outstanding preservation efficiency for soft-boiled chicken than the IS+CS treatment, but there was no obvious difference in the preservation effect between the two pressure levels (P>0.05). The soft-boiled chicken preserved by IS+CS+HPP (300 MPa) achieved the lowest TVC (4.84 lg CFU/g), TVB-N value (10.81 mg/100 g), and TBARS value (0.38 mg/kg), along with the highest sensory score (38) after 14 days of storage. The IS+CS treatment prolonged the shelf life of the chicken by 4 days, while the IS+CS+HPP treatment extended it by 8 days, indicating that there were synergistic effects among IS, CS, and HPP in prolonging the shelf life of Cantonese soft-boiled chicken. The findings of this research can provide reference and guidance for maintaining the quality, improving the safety, and extending the shelf life of Cantonese soft-boiled chicken products.

Objective: To investigate the mechanisms underlying the hypoglycemic and hypolipidemic effects of Jin-Ju tea (JJT), a medicinal and edible formula composed of Abelmoschus manihot, Helianthus tuberosus, and Taraxacum mongolicum, in rats with type 2 diabetes mellitus (T2DM). Methods: A T2DM rat model was established using a high-fat diet combined with streptozotocin injection. Successfully modeled rats were divided into the diabetic model (DM) group, metformin (MET) group, JJT low-dose (JJTL, 200 mg/kg), JJT medium-dose (JJTM, 400 mg/kg), and JJT high-dose (JJTH, 800 mg/kg) groups, with a normal control (CON) group also included. After 8 weeks of continuous intragastric administration, an oral glucose tolerance test was performed. Fasting blood glucose, glycated serum protein, fasting insulin, four lipid profile indicators, liver function, and pro-inflammatory cytokine levels were measured. The composition of the gut microbiota was analyzed via 16S rRNA sequencing, and correlations between microbial changes and metabolic indicators were explored. Results: Compared with the DM group, the JJTM group showed significant reductions in fasting blood glucose, glycated serum protein, and oral glucose tolerance test-area under the curve (P<0.05), along with a marked increase in fasting insulin levels (P<0.01). Serum levels of triglycerides, total cholesterol, and low-density lipoprotein cholesterol were significantly decreased (P<0.001), while high-density lipoprotein cholesterol was significantly increased (P<0.01). Levels of the pro-inflammatory cytokines interleukin-6, interleukin-1β, and tumor necrosis factor-α were significantly reduced (P<0.001). Aspartate aminotransferase and alanine aminotransferase activities decreased significantly by 47.64% and 35.76%, respectively (P<0.001). JJT increased the diversity of the gut microbiota and modulated its structure in T2DM rats, specifically upregulating the relative abundances of Lactobacillus, Bacillus, unclassified_Muribaculaceae, and Prevotellaceae_UCG_001, while downregulating Dubosiella, unclassified_Lachnospiraceae, and Lachnospiraceae_NK4A136_group. Correlation analysis indicated that Prevotellaceae_UCG_001, Bifidobacterium, and Dubosiella were closely associated with glycemic and lipid metabolic indicators. Conclusion: JJT effectively ameliorates T2DM, with the JJTM group exhibiting the most pronounced effects. The underlying mechanism may be related to the alleviation of inflammatory responses and modulation of the gut microbiota structure.

To investigate the effects of in vitro digestion on the phenolic compounds and bioactivity of walnut pellicle polyphenols extracts, the walnut pellicle polyphenols extracts were subjected sequentially to simulated oral, gastric and small intestinal digestion in this study. The total phenolic content of the walnut pellicle polyphenols extracts was measured at different stages of digestion. Antioxidant and hypoglycemic activities of the walnut pellicle polyphenols extracts were evaluated using DPPH radical scavenging rates, ABTS⁺ radical scavenging rates, and α-glucosidase and α-amylase inhibition rates. The results showed that digestion led to a significant decrease (P<0.05) in the total phenolic content and bioaccessibility, and the total phenolic content decreased from 695.27 mg GAE/g to 437.58 mg GAE/g, with the most significant degradation in the small intestine stage. A total of 224 phenolics were identified in the walnut pellicle polyphenols, and the main polyphenols were gallic acid, corilagin, and chlorogenic acid. During digestion, the antioxidant capacity of walnut pellicle polyphenols decreased (P<0.05), with DPPH· radical scavenging rate dropping from 90.18% to 35.73% and ABTS⁺ radical scavenging rate declining from 90.84% to 47.33%. Simultaneously, their hypoglycemic activity also weakened (P<0.05), manifested by a 36.1% decrease in α-glucosidase inhibition rate and a 72.44% decrease in α-amylase inhibition rate. At the end of digestion, the walnut pellicle polyphenols were degraded or transformed, but they still exerted some biological activities. During the digestion process, the changes of DPPH∙ and ABTS⁺∙ scavenging rates, α-glucosidase and α-amylase inhibition rates were positively correlated with the changes of total phenol content. This study demonstrated that walnut pellicle polyphenols had the potential to develop functional foods, and also provided a theoretical basis for the resource utilization of walnut processing by-products.