Volume 42, Issue 1 (2026)
Fundamental Research
Effect of erucic acid content difference on fatty acid composition, physicochemical properties, and flavor quality of fragrant rapeseed oil
WU Suxi, LI Haotian, HE Jing, HAN Xiaomiao, SHUAI Fucheng, MIAO Yongjun, and DONG Zhe
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80424
[Objective] To investigate the effect of erucic acid content on the flavor characteristics of fragrant rapeseed oil and clarify the key aroma-active compounds and their action mechanisms. [Methods] Eleven commercial fragrant rapeseed oils with different erucic acid contents were selected as the research objects. Their fatty acid compositions and basic physicochemical indicators (acid value, peroxide value, and color) were determined. Electronic nose technology combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used for the qualitative analysis of volatile flavor compounds in each sample. Key aroma-active compounds were screened out based on relative odor activity values, and the flavor differences among samples with different erucic acid contents were compared. [Results] The physicochemical indicators of all eleven samples conform to the national standards. There are significant differences in the sensor signals of W 1W (targeting sulfides) and W 2W (targeting organic sulfides) among samples, indicating that sulfides play a major role in flavor recognition of fragrant rapeseed oil. A total of 114 volatile compounds are identified via HS-SPME-GC-MS, and 30 key aroma-active compounds are screened out based on relative odor activity values. Among them, the degradation products of glucosinolates (such as 3-butenenitrile, methylallyl cyanide, 2, 4-pentadienenitrile, and phenylpropionitrile) are present in higher contents in high erucic acid rapeseed oil, endowing it with a stronger pungent flavor. In contrast, the main aroma-active compound in low erucic acid rapeseed oil is hexanal, which exhibits distinct grassy and fruity flavors. [Conclusion] High erucic acid oil exhibits a strong pungent flavor due to the enrichment of sulfides, while low erucic acid oil presents grassy and fruity aromas owing to the dominant presence of hexanal.
Fractionation of Camellia oleifera seed oil by molten layer crystallization and lipid characteristics of its products
LIU Zhaofan, LIU Jiabao, LI Hang, HUANG Zonghai, HE Xinyi, and LI Yun
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80636
[Objective] To address the limitations of the traditional fractionation process of Camellia oleifera seed oil, a novel molten layer crystallization process based on crystallization kinetics theory is developed. [Methods]Using crude C.oleifera seed oil as the raw material, the metastable zone width and nucleation induction period are investigated by laser scattering technology, while the thermal properties of its high-melting-point constituents are characterized by differential scanning calorimetry (DSC). Based on these findings, a gradient cooling and fractionation process for molten layer crystallization is designed. Subsequently, a comparative analysis is conducted to evaluate the fatty acid profile, lipid composition, isothermal thermal properties, and crystallization kinetics of C.oleifera seed oil before and after fractionation. [Results]The metastable zone width of C.oleifera seed oil significantly expands with increasing cooling rate, and the nucleation induction period at -20 ℃ represents the critical transition point for the nucleation kinetics. DSC analysis reveals that the high-melting-point constituents possess a solidification point of -17. 8 ℃ and a melting point of -6. 8 ℃. Following fractionation, the saturated fatty acid content in C.oleifera seed oil increased markedly to 26. 99%. Furthermore, lipid chain lengths ranging from L 50 to L 54 and low-unsaturation class u 2 lipids are selectively enriched. Crystallization kinetics analysis indicates a shift in the primary crystallization 李云（1973 —），女，上饶师范学院高级工程师，硕士。E-mail：liyun@zkyjk. Com|mechanism from homogeneous nucleation in the C.oleifera seed oil to heterogeneous nucleation. [Conclusion]Crystallization kinetic parameters, such as metastable zone and induction period, can effectively guide the crystallization and fractionation process of the molten layer in C.oleifera seed oil production.
Moisture migration pattens and antioxidant capacity changes during the drying of Aronia melanocarpa
LIU Peng, LI Xinyao, and LI Ming
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80109
[Objective] To investigate the moisture migration patterns and quality changes of Aronia melanocarpa under different hot air drying temperatures. [Methods] The effects of hot air temperatures (60, 70, 80, and 90 ℃) on the drying curves and drying characteristic curves of A.melanocarpa were investigated. Eight commonly used drying models suitable for fruits and vegetables were selected for fitting, analysis, and validation to identify the optimal hot air drying model for A. melanocarpa. Water distribution status and changes during drying were analyzed using low-field nuclear magnetic resonance (LF-NMR) and imaging techniques. The effects of different drying temperatures on quality were evaluated based on total phenolic content, total flavonoid content, antioxidant capacity, and anthocyanin content. [Results] The moisture ratio curve of A.melanocarpa exhibited exponential decay during drying, with the Weibull distribution model showing the best fit. At 90 ℃, the polyphenol content and flavonoid content were highest, at 0.044 6 mg/g and 0.0482 mg/g respectively, and antioxidant capacity peaked, with a DPPH radical scavenging rate of 11.159 6%. At 60 ℃, anthocyanin content was highest at 0.408 8 mg/g. [Conclusion]The optimal hot air drying temperature for A.melanocarpa is 90 ℃, under which the quality of A.melanocarpa is most prominent.
Safety & Inspection
Rapid immunochromatographic detection method for T-2 toxin based on aggregation-induced emission fluorescent nanoparticles
ZHANG Gan, LAI Weihua, LAI Yihui, ZHENG Zulan, and XU Wei
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80366
[Objective] To achieve rapid on-site screening of T-2 toxin and establish an analytical method for the determination of T-2 toxin in corn using aggregation-induced emission (AIE) immunochromatographic test strips. [Methods] Aggregation-induced emission fluorescent nanoparticles (AIEFNPs) were prepared by the swelling method, and antibodies were coupled via electrostatic adsorption to obtain immune probes. The fluorescent immunochromatographic test strips were constructed by optimizing the experimental parameters. [Results] The constructed AIE fluorescent immunochromatographic method exhibits a good linear relationship in the range of 0.10~5.00 ng/mL. The regression equation was y=−0.571 41 lg(x)+0.750 88 (R2=0.967 5), with a method detection limit of 0.09 ng/mL. The spiked recovery rates range from 81.82% to 92.46%, and the coefficient of variation is less than 10%. [Conclusion] This method demonstrates good accuracy and high sensitivity, making it suitable for on-site large-scale screening of T-2 toxin in corn.
Establishment of in vitro bioavailability determination method of lead in rice
XIA Ji, CHEN Yue, and LI Hui
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80245
[Objective] To establish an effective and concise method for determining the bioavailability of lead and apply it to the evaluation of lead bioavailability in rice. [Methods] The study investigates the effects of pH, digestive enzymes, and digestion time in in vitro digestion on the release of lead in the oral phase, gastric phase, and small intestinal phase. Meanwhile, it determines the bioaccessibility and bioavailability of lead with Caco-2 cells. [Results] The results show that the optimal in vitro digestion conditions are pH 1.5 with pepsin addition and digestion for 2 hours in the gastric phase and pH 7.0 and digestion for 4 hours in the small intestinal phase. The ratio of alkaline phosphatase activity, transmembrane resistance, and the surface microvillus structure of Caco-2 cells are used to establish the in vitro simulation model of small intestinal phase digestion. Simultaneously, the bioaccessibility of lead in raw and cooked rice is 64.94%~78.70% and 57.06%~72.20%, respectively in the gastric phase and 22.94%~33.77% and 21.23%~27.24%, respectively in the intestinal phase. Meanwhile, the bioavailability in the small intestinal phase is 2. 37%~6. 28% and 1.57%~4.09%, respectively. [Conclusion] The method established in this study can be used to evaluate the bioavailability of lead in rice. In addition, cooking can reduce the bioaccessibility and bioavailability of lead in rice during gastrointestinal digestion and absorption, and only a small fraction of lead in rice can enter the body through the circulation.
Screening and fragmentation pattern analysis of oxyphenisatine and its derivatives in dietetic foods
LI Xiaoqin, WANG Wei, ZHANG Ling, CAO Yezhong, and DING Hongliu
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60042
[Objective] To establish a screening method for illegally added oxyphenisatine and its derivatives in dietetic foods using ultra-performance liquid chromatography (UPLC) and UPLC quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). [Methods] A UV spectral library was constructed using reference standards, and a high-resolution mass spectral database containing retention time, precursor ions, and characteristic fragment ions was established. Tandem mass spectrometry (MS/MS) was employed to elucidate characteristic fragmentation pathways of oxyphenisatine compounds and to determine their diagnostic fragment ions. The UPLC-Q-TOF-MS method was further evaluated for data processing, specificity, limit of detection (LOD), and robustness. [Results] Oxyphenisatine compounds exhibited similar spectral features, with diagnostic fragment ions at m/z 224.070 6 and m/z 196.075 7. Chlorinated derivatives produced characteristic ions at m/z 258.032 1 and m/z 230.037 2, while fluorinated derivatives yielded ions at m/z 242.061 1 and m/z 214.066 2. The LODs ranged from 0.5 to 5.0 mg/kg. In actual sample analysis, one unknown oxyphenisatine compound was detected and confirmed to be a fluorinated diacetophenbutate. [Conclusion] This method demonstrates strong anti-interference capacity, good stability, and is suitable for the rapid screening and confirmatory analysis of oxyphenisatine compounds in dietetic foods.
Determination of residues of 9 herbicides of international concern in dairy products by high performance liquid chromatography-tandem mass spectrometry
YAN Wanying, HE Minheng, LI Mingming, HUANG Shiying, CHEN Wenjing, SHEN Yingtao, and HUANG Jiale
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80483
[Objective] To establish a rapid and precise determination method for 9 herbicides (asulam, hexazinone, indaziflam, norflurazon, pyrasulfotole, pyroxasulfone, sulfosulfuron, tebuthiuron, and tepraloxydim) in dairy products that are of international concern but without established maximum residue limits (MRLs) in China. [Methods] The samples are ultrasonically extracted with acetonitrile-acetone mixed reagent (v∶v=8∶2), and the extract is purified by the dispersed solid-phase extraction adsorbents Florisil, N-propylethylenediamine (PSA), and anhydrous MgSO4. A high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method is established for determination. [Results] The nine herbicides are completely separated within 7 min. Their linear relationships are good within the range of 2.00~100 μg/L (r≥0.997). Their detection limits are 0.02~0.30 μg/kg, spiked recoveries are 71.6%~104.1%, and relative standard deviations are 0.4%~10.3%. [Conclusion] This method is simple to operate, has high sensitivity and good reproducibility, and can be used for rapid determination of residues of the 9 herbicides in dairy products.
Identification of duck meat adulteration in beef and lamb using Waters TQ-XS Triple quadrupole liquid chromatography-mass spectrometry
ZHANG Feng, ZOU Ying, and SHEN Xueying
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80989
[Objective] To develop an efficient detection method based on the Waters TQ-XS triple quadrupole liquid chromatography-mass spectrometry (LC-MS/MS) system for identifying cases of duck meat being substituted for beef or lamb. [Methods] Using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), specific peptide ion pairs of beef, lamb, and duck were screened and validated. A qualitative and quantitative analysis method was established under multiple reaction monitoring (MRM) mode, with optimization of sample pretreatment and mass spectrometry conditions. [Results] The method showed good linearity (R2>0.99), high sensitivity, and a minimum limit of quantification of 0.5%. Detection of samples with different adulteration ratios demonstrated that the method could accurately and rapidly identify and quantify duck meat substituted for beef or lamb. Results from actual sample testing were consistent with those obtained by PCR. [Conclusion] This method demonstrates excellent performance in sample processing and sensitivity, and is suitable for the rapid identification and quantitative analysis of duck meat adulterated into beef and lamb products. It can provide effective technical support for meat quality control, market supervision, and prevention of meat adulteration.
Food Equipment & Intelligent Manufacturing
A motion simulation method for rice particles during the milling process based on CFD-DEM coupling
YANG Yong, ZHOU Long, FAN Jijun, YU Nanhui, and LI Yuan
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80113
[Objective] To solve the problems of particle crushing and overgrinding of rice in horizontal milling machines, it is proposed to improve the milling quality of brown rice particles by changing the direction of suction air flow. [Methods] The CFD-DEM coupling method is used for the numerical simulation of the three states of upward suction at 10 m/s, downward suction at 5 m/s, and no wind speed (0 m/s). The simulation results are verified by the milling test with the physical prototype. [Results] As the air flow direction changes from upward suction to downward suction, the ascending velocity vy and triaxial synthetic average velocity v of rice particles along the Y axis show an overall decreasing trend, and the upward suction particle velocity vy is greater than the downward suction particle velocity vy at the same layer. It is observed that the average velocity v of upward suction particles is larger than that of downward suction particles in the middle and lower parts of the whitening chamber. The difference in the movement capacity of the particles in the grinding area leads to a significant difference in the force in the areas prone to overgrinding and crushing. When the particle movement capacity is strong, the extrusion pressure on the particles at the bottom of the whitening chamber decreases. When the particle movement capacity is weak, the extrusion pressure on the particles at the bottom of the whitening chamber increases. In the case of upward suction, the rolling angular velocity of particles is higher than those in the cases of no wind speed and downward suction. According to the results of three physical tests in each state, the average degree of milling (DOM) under upward suction at 10 m/s, no wind speed, and downward suction at 5 m/s are 1.90%, |2.20%, and 2.78%, respectively, and the average rate of crushing (ROC) are 0.37%, 0.46%, and 0.60%, respectively. [Conclusion] The flow and force characteristics of the particle milling process under upward suction are superior to those under no wind speed and downward suction. The DOM and ROC under upward suction are significantly lower than those under no wind speed and downward suction.
Cherry grading screening based on deep learning-driven heatmap regression
SONG Xuejun, GAO Lei, and GUO Xiaoxia
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.60147
[Objective] To solve the problems of low efficiency and high cost in cherry screening. [Methods] A heatmap regression method HRNet-YT was proposed to automatically identify cherry size and the presence of fruit stems, thereby realizing efficient screening. HRNet-YT utilized multiple parallel subnetworks to achieve multi-scale information fusion while maintaining high-resolution representations, ensuring the spatial accuracy of heatmaps for stem and calyx keypoints. By leveraging heatmap techniques to capture rich contextual information and optimizing the loss function, the model's robustness and precision were enhanced. [Results] HRNet-YT-W48 (384×288) achieves a detection precision of 87.3% and an keypoint average precision (AP, OKS =0.5) of 0.22 on the dataset. [Conclusion] The proposed method demonstrates high precision and adaptability in the cherry keypoint detection task.
Visual positioning method for AGV tray holes based on improved YOLOv 5s
CUI Sheng, TANG Fangli, ZHENG Liangyu, ZENG Weili, and QU Weiwei
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60141
[Objective] In the handling process of the automatic guided vehicle (AGV), accurate visual positioning of tray holes, particularly those that are small, distorted, and of low contrast, poses a significant challenge. Therefore, a visual positioning method for tray holes in AGVs based on improved YOLOv 5s is proposed. [Methods] Combining the channel shuffling operation improvement of ShuffleNetV 2 and the CBAM attention mechanism improvement, the basic YOLOv 5s framework is improved to focus on the sub-pixel level boundary blurred hole position areas in the deformation key region. Based on the SIoU loss function, attention is paid to the micro hole positions, and the spatial three-dimensional coordinates of the tray hole positions in the camera coordinate system are calculated to obtain the transformation relationship from the camera coordinate system to the hole position area coordinate system. The improved YOLOv 5s framework is utilized to output the three-dimensional coordinates of the tray hole positions in the AGV robotic arm coordinate system. [Results] The experimental results show that the experimental method can effectively capture sub-pixel level positioning accuracy boundaries, with an absolute error of less than 0.03 cm and a relative error of less than 0.83%. The F1 score and mAP index are 95.2% and 94.8%, respectively. The number of floating-point operations, parameter count, and model volume are 4.8 G, 2.6 M and 4.28 MB, respectively. [Conclusion] The experimental method effectively solves the visual positioning problem of small, deformed, and low contrast holes in the tray holes that need to be positioned, and improves the efficiency of AGV tray handling.
Storage Transportation & Preservation
A hyperspectral non-destructive method for detecting damage of Solanum muricatum fruits
BAI Xiaoyi, WU Jinfeng, ZHANG Jinheng, and ZHOU Bing
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80129
[Objective] To establish a non-destructive method for precise identification of mechanical damage in Solanum muricatum fruits. [Methods] The S.muricatum fruit samples exhibiting varying degrees of damage are induced by free-fall collisions, and then the hyperspectral data of each sample are collected. The effects of four preprocessing methods on the performance of the random forest (RF) classification model are evaluated. The sequential projection algorithm (SPA) and competitive adaptive reweighting algorithm (CARS) are used to extract the feature wavelengths of the preprocessed spectral data. Three machine learning-based classification models-partial least squares-discriminant analysis (PLS-DA), support vector machine (SVM), and random forest-are constructed and compared. The Bayesian optimization (BO) algorithm is employed to optimize the hyperparameters of the best-performing model. [Results] The model utilizing standard normal variate (SNV) preprocessing achieves the highest classification accuracy, which reaches 78.89%. Further enhancement of classification accuracy is observed through feature wavelength extraction, and the SNV-CARS-RF model attains the best performance, with the accuracy reaching 92.78% on the prediction set. Finally, the BO algorithm is used to optimize four hyperparameters of the SNV-CARS-RF model, increasing the prediction accuracy to 100%. [Conclusion] The integration of hyperspectral technology with machine learning enables the accurate detection of varying degrees of damage in S.muricatum fruits.
Freshness determination of winter jujube based on improved Faster R-CNN
DAI Haotian, LIU Wenlian, ZHU Meiyan, ZHANG Ling, and ZHU Liang
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81175
[Objective] To propose a deep learning-based method for the freshness determination of winter jujube by dividing the fruit into five freshness stages, aiming to improve determination accuracy and reduce the influence of light reflection. [Methods] In this study, a freshness determination method is proposed for winter jujube by combining an efficient ResNet, an attention mechanism, and Faster R-CNN. First, ResNet is used for convolutional processing on the image to extract the global feature map. Next, key features are enhanced through a channel attention module, and multi-scale features are extracted using a feature pyramid network (FPN). Then, Faster R-CNN selects candidate regions from the features, followed by region of interest (ROI) pooling before inputting to fully connected layers. Therefore, the model performance is optimized through a multi-angle loss function. The model’s effectiveness is validated using physicochemical indicators such as hardness, conductivity, as well as vitamin C (VC) and polyphenol content. [Results] In freshness determination, the improved Faster R-CNN model achieves an accuracy of 98.60%. [Conclusion] The improved Faster R-CNN model outperforms existing methods in small-scale samples.
Effects of storage time on the sensory, physicochemical properties and volatile flavor substances of bread
WANG Fu, HAUNG Zhengkai, LI Yao, CHENG Wanxing, YI Yuwen, QIAO Mingfeng, and LI Xiang
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80137
[Objective] To determine the optimal storage period for bread. [Methods] Changes in the sensory characteristics, physicochemical properties, and volatile flavor substances of bread are analyzed during storage periods of 0, 1, 2, 3, 4, 5, 6, and 7 days. [Results] No noticeable mold was observed during storage, but when the storage time exceeded 5 days, a slight off-flavor began to appear. Throughout the storage period, the pH value and total microbial count of the bread increased, while moisture content, water activity, and specific volume decreased. A total of 48 compounds were detected in the flavor profile, primarily alcohols and acids. Principal component analysis (PCA) revealed significant differences in flavor between breads stored for different durations. When storage time exceeded 5 days, the flavor significantly differed from that of the fresh bread (0 days). Partial Least Squares Discriminant Analysis (PLS-DA) identified 10 substances with VIP values >1 (e.g., isobutyric acid and isobutanol-D), which played a key role in distinguishing the freshness of the bread. [Conclusion] Bread quality significantly deteriorated over the 7-day storage period, especially after 5 days, when both flavor and sensory quality showed a marked decline.
Nutrition & Activities
Effect of key NRPS genes on synthesis of the active peptide DLAP in Ganoderma sinense
XIAO Zhenyan, WU Qiang, WANG Xiaoling, HUANG Jia, WANG Haojin, and LIU Gaoqiang
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80133
[Objective] To explore the key non-ribosomal peptide synthetase (NRPS) genes of the active peptide Asp-Leu-Ala-Pro (DLAP) with angiotensin-converting enzyme (ACE) inhibitory activity identified from the mycelia of Ganoderma sinense. [Methods] The effects of key NRPS genes on the synthesis of DLAP are analyzed by PEG-mediated genetic transformation experiment, real-time fluorescence quantitative PCR (qRT-PCR), and high performance liquid chromatography (HPLC). [Results] qRT-PCR results reveal that compared with the wild type, the silenced transformants of GSI_00900 have the reductions of 44.99%, 68.88%, and 66.17% in the expression level of this gene. The three silenced transformants of GSI_ 10299 show the reductions of 74.11%, 78.01%, and 75.76% in the expression level of this gene. The two silenced transformants of GSI_10830 present reductions of 30.55% and 76.99%, and those of GSI_11441 exhibit the expression declines ranging from 19.43% to 84.80%. HPLC results indicate that the DLAP content in each positive transformant was lower than that in the wild type (P<0.05). [Conclusion] These four NRPS genes (GSI_00900, GSI_10299, GSI_10830, and GSI_11441) play a crucial role in the synthesis of DLAP.
Effects of honey compounded with Colla Corii Asini powder on antioxidant capacity and intestinal flora of mouse model
LI Cong, LU Xiaodong, MA Xueying, WANG Teng, XIE Xiao, ZHANG Jianling, and WANG Zhouping
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80746
[Objective] To explore the regulatory effects and changing characteristics of the compound of Colla Corii Asini powder and honey on the antioxidant activity and intestinal flora of mice. [Methods] Seventy male BALB/c mice of SPF (Specific Pathogen Free, SPF) |grade are randomly divided into 7 groups (10 mice in each group), namely the blank control group, the model control group, the Colla Corii Asini group (0.5 g/kg BW), the low/high-dose honey groups (1.0/2.0 g/kg BW, respectively), and the low/high-dose compound groups (0.5+1.0/0.5+2.0 g/kg BW, respectively). Except for the blank group, oxidative stress models are established for the remaining groups. After 30 days of continuous intervention, relevant indicators are detected. [Results] Compared with the Colla Corii Asini group and the honey group, the high-dose compound group significantly reduces the levels of lipid peroxidation products (MDA) and protein carbonylation (PCO), while simultaneously increasing the levels of superoxide dismutase (SOD) and reduced glutathione (GSH) (P<0.05), confirming that the compound has a synergistic antioxidant effect, and the high-dose group exhibits the best effect. The compound alleviates the body's inflammatory response by inhibiting the levels of tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and interleukin-1β (IL-1β). The results of genomic sequencing of the microbial flora in the intestinal contents show that the effects of sole intake of Colla Corii Asini or honey on the flora were not significant, while the intake of the compound of Colla Corii Asini and honey could improve microecological disorders and imbalances, with the high-dose compound demonstrating a better effect. In the intestinal flora of mice that ingested the low-dose and high-dose compounds, there is an increase in the content of Bacteroidetes and a decrease in the content of Firmicutes. [Conclusion] The compound of Colla Corii Asini and honey effectively enhances the body's free radical scavenging ability through its synergistic antioxidant activity. Meanwhile, it regulates the balance of the flora, significantly reduces oxidative stress damage, and contributes to maintaining the homeostasis of the intestinal microenvironment.
Optimization of the preparation process and antioxidant activity of oligopeptides from Lueyang black-bone chicken
ZHANG Xinyue, CHEN Rui, CHEN Liwei, and LI Haicheng
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81246
[Objective] To prepare oligopeptides from Lueyang black-bone chicken in order to increase its added value and to determine their antioxidant activity. [Methods] Lueyang black-bone chicken meat was used as the raw material. Two proteases were employed for compound enzymatic hydrolysis, and response surface methodology was applied to optimize the preparation process of Lueyang black-bone chicken oligopeptides and to evaluate their antioxidant activity. [Results] The optimal preparation process for compound hydrolysis of Lueyang black-bone chicken oligopeptides was as follows: neutral protease and acid protease in combination, substrate concentration 3 g/100 mL, enzymatic hydrolysis time 4 h, total enzyme addition 9 300 U/g, hydrolysis pH 6.5, and enzyme ratio 1∶1. Under these conditions, the hydrolysate had the highest trichloroacetic acid (TCA)-soluble short peptide content of 10.29 mg/mL, which was close to the predicted value, with a protein recovery rate of 71.52%. The IC50 values of Lueyang black-bone chicken oligopeptides for scavenging DPPH |radicals, ABTS+ radicals, and hydroxyl radicals were 4.675 mg/mL, 31.401 μg/mL, and 4.769 mg/mL, respectively, and the reducing ability of 10 mg/mL oligopeptides was close to that of ascorbic acid at 0.02 mg/mL. [Conclusion] The experimental process can yield a considerable amount of Lueyang black-bone chicken oligopeptides with antioxidant activity.
Flavonoid identification and antioxidant activity of Ampelopsis grossedentata leaf extract
DAI Haoxin and YANG Dawei
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80884
[Objective] To investigate the composition and antioxidant properties of flavonoids from the Ampelopsis grossedentata leaf extract. [Methods] Qualitative identification and quantitative determination are conducted on flavonoids from the extract by high-performance liquid chromatography (HPLC). Then, with tea polyphenols and vitamin C as controls, the scavenging rates of the extract are determined against four free radicals, including OH-, DPPH, O-2, and ABTS+, and the antioxidant effect of the extract is studied during potato chip storage. [Results] The results show that the flavonoid and polyphenol content of the extract are 41.07% and 45.50%, respectively. There are five types of flavonoids in the extract, namely dihydromyricetin, taxifolin, vitexin, rutin, and quercetin. Among the flavonoids mentioned, dihydromyricetin is the primary one in A.grossedentata. Compared to tea polyphenols and vitamin C, the extract at the same concentration exhibits higher OH-, DPPH, O-2, and ABTS+ free radical scavenging rate, indicating a stronger in vitro antioxidant capacity than the control. The antioxidant capacity of the extract under acidic conditions is stronger than that under neutral and alkaline conditions. During the 8-month storage period, the extract demonstrates significant antioxidant effects on potato chips (P<0.05). [Conclusion] The antioxidant active ingredient content in A.grossedentata extract is as high as 86%, indicating a strong antioxidant capacity. Therefore, the extract can be developed as a food antioxidant and raw material for functional food.
Development & Application
Effects of lactic acid bacteria fermentation modification on the processing properties of whole grain corn flour
LIU Ji, ZHANG Hongyan, ZHAO Qiyuan, REN Jian, and DONG Qiang
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80690
[Objective] This experiment aims to modify extruded whole corn flour through lactic acid bacteria fermentation to investigate its impact on the processing properties of dough. [Methods] Single-factor experiments are conducted using fermentation temperature, fermentation time, and inoculation amount of lactic acid bacteria as key variables. Response surface methodology is employed to optimize the fermentation conditions. After optimization, the modified extruded whole corn flour is blended with unmodified extruded whole corn flour in varying proportions, and its effects on the texture properties of the dough and cooking loss are investigated. [Results] Under the conditions of a lactic acid bacteria suspension concentration of 3×107 CFU/mL, a fermentation time of 18 h, and a fermentation temperature of 39 ℃, the texture and cooking properties of the dough reach their optimal state when modified whole corn flour and unmodified whole corn flour are blended at a ratio of 6:4. At this point, the hardness of the fermented whole corn flour dough is minimized, measuring only 7.63 N. [Conclusion] Lactic acid bacteria fermentation can effectively enhance the processing properties of extruded whole corn flour and optimize its dough texture and cooking properties.
Extraction process optimization of black ginseng polysaccharides by compound enzymes
LIU Xin, XU Duoduo, QIU Chaonan, FAN Bo, HOU Xiangzhu, ZHANG Huijia, and GAO Yang
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80941
[Objective] To optimize the extraction process of black ginseng polysaccharides (BGP) by an enzyme extraction method, and to investigate the antioxidant activity of BGP. [Methods] The optimal dosage of compound enzymes for BGP extraction is obtained using the orthogonal method, and the process conditions for BGP extraction by compound enzymes are optimized using the response surface method. The in vitro antioxidant activity of BGP is evaluated using the DPPH and the ABTS+ radical methods. [Results] The optimal enzyme ratio is 120 mg cellulase, 120 mg pectinase, and 80 mg papain. The optimal enzymatic hydrolysis process conditions are an enzymatic digestion liquid ratio of 1:50 (mg/mL), pH of 7.5, extraction time of 2.5 hours, and extraction temperature of 45 ℃, at which the BGP yield can reach up to (20.04±0.14)%. When the BGP concentration is 3 mg/mL, the DPPH radical and ABTS+ radical scavenging rates are 54.38% and 92.14%, respectively. [Conclusion] BGP yield by the compound enzyme extraction process is high. The process is stable and feasible, and the resulting BGP exhibits certain antioxidant activity.
Extraction and purification process optimization of mango kernel polyphenols and their antioxidant activity in vitro
HE Lingling, HU Qinjiabao, HUANG Bin, LUO Xu, LI Yunxin, and MAI Xinyun
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81195
[Objective] To explore the extraction and purification process and antioxidant activity of mango kernel polyphenols. [Methods] The extraction process of mango kernel crude polyphenols is optimized by the orthogonal experiment. Mango kernel polyphenol extract is further separated and purified by the macroporous adsorption resin. Meanwhile, the antioxidant activities of mango kernel polyphenols before and after purification are analyzed with Vc as the control. [Results] The optimal process extraction for mango kernel polyphenols is a solid-liquid ratio of 1∶40 (g/mL), 50% ethanol, an extraction temperature of 60 ℃, and an extraction time of 70 min. Under these conditions, the polyphenol yield is 9.93 mg/g. The LX-17 resin has the best adsorption-desorption effect, with a static adsorption and desorption equilibrium time of 2.5 h. Dynamic adsorption-desorption conditions are as follows:sample solution with a concentration of 300 μg/mL, a volume of 40 mL, a flow rate of 3 mL/min, and elution with 50% ethanol, a volume of 320 mL, and a flow rate of 3 mL/min. Under these conditions, the mango kernel polyphenol purity is increased from 9.93 mg/g to 35.68 mg/g. In vitro reducing power of mango kernel polyphenols on DPPH, ABTS, OH, and O-2 free radicals, as well as Fe3+ is significantly increased after purification, and the IC50 is 19.25, 0.02, 106.90, 464.00 μg/mL, respectively. [Conclusion] The mango kernel polyphenols are ideal in antioxidant activity.
Effect of inulin with different degrees of polymerization on edible quality of non-fermented quick-frozen fried dough sticks
LI Hongying, WANG Xuefei, and ZHAO Yinhong
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80928
[Objective] To explore the influence of inulin on the quality of non-fermented quick-frozen fried dough sticks (NFQFDFDS). [Methods] The study investigates the influence of different addition amounts (0%, 0.75%, 1.50%, 2.25%, and 3.00% by mass fraction) of inulin with different degrees of polymerization (DP) on the moisture content, oil content, specific volume, color, texture characteristics, and sensory evaluation of NFQFDFDS. [Results] Inulin with three DP can effectively improve the moisture content and specific volume and reduce the oil content of NFQFDFDS within a certain addition range. However, excessive addition would bring negative effects to the products. With the addition of inulin with three DP, the hardness of NFQFDFDS can increase and shows a trend of rising first and then decreasing with the increase in the addition amount. [Conclusion] The appropriate amount of inulin can improve the color, specific volume, and edible quality of NFQFDFDS.
Development and quality evaluation of quinoa-konjac dried noodles
MA Chengcheng, CHAI Chunxiang, DU Linong, and WANG Yuantao
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80057
[Objective] To develop nutrient-rich quinoa-konjac dried noodles with distinctive flavor characteristics for enhancing the quality of wheat-based dried noodles and investigate quality evaluation methodologies for quinoa-konjac dried noodles, aiming to address the limitations in current evaluation systems for dried noodle products. [Methods] The cooking quality, textural properties, and sensory characteristics of quinoa-konjac dried noodles prepared under different conditions of quinoa flour addition, water addition, konjac flour addition, and curing time are systematically analyzed. The quality of quinoa-konjac dried noodles is evaluated through a fuzzy comprehensive evaluation method that systematically integrates multidimensional quality indices with fuzzy mathematical principles. Building upon single-factor experiments, the response surface methodology is adopted to optimize the formula. [Results] The optimal formula is as follows:quinoa flour addition of 22.40%, water addition of 48.40%, konjac flour addition of 1.80%, and curing time of 19 min. The quinoa-konjac dried noodles prepared under these conditions have a cooking loss rate of (8.27±0.04)%, firmness of (49.52±0.06) N, adhesiveness of 3 116.61±7.27, chewiness of 3 066.16±5. 41, a sensory score of 87.1±0.2 points, and a comprehensive score of 61.45±0.13 points. [Conclusion] The quinoa-konjac fried noodles prepared with the optimized formula exhibit a smooth texture, high elasticity, appropriate firmness, a distinctive golden-yellow color, and a characteristic quinoa aroma. The fuzzy comprehensive evaluation method proves effective for precise quality assessment of quinoa-konjac dried noodles.
Optimization of tea-flavored rice cake preparation process and its quality analysis based on fuzzy mathematics comprehensive evaluation method
CHEN Long, XIANG Chenxi, YIN Fangqi, ZHENG Xueke, and LI Jianfang
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80813
[Objective] To prepare tea-flavored rice cakes using a mixture of japonica rice flour and glutinous rice flour as the main raw material with the addition of tea dust by-products and analyze their quality. [Methods] Single-factor experiments were conducted to explore the effects of different tea dust addition amounts, white sugar addition amounts, and japonica-to-glutinous rice ratios on sensory evaluation and texture of tea-flavored rice cakes. Based on fuzzy mathematics sensory evaluation and comprehensive weighted scores of texture, orthogonal experiments were used to optimize the optimal preparation process for tea-flavored rice cakes and analyze their physicochemical and in vitro digestion characteristics. [Results] The rice cakes prepared under the conditions of 5 g tea dust addition, 7.5 g white sugar addition, and japonica-to-glutinous rice ratio (mjr∶mgr) of 1∶1 have a pale green color, appropriate viscoelasticity, and soft and chewy texture. The rheological properties of the tea-flavored rice cakes exhibit a typical gel state, with elasticity being the dominant contributing factor. Compared with traditional rice cakes, the tea-flavored rice cakes have a higher moisture content, higher contents of both rapidly digestible starch and resistant starch, and a more moderate starch digestion rate. [Conclusion] Appropriate tea dust addition can effectively improve the viscoelasticity and digestive properties of rice cakes, and the optimized tea-flavored rice cakes have better overall quality than traditional rice cakes.
Advances
Research progress on the high-value processing and utilization of processing by-products of Litopenaeus vannamei
WEI Jie, LIN Haisheng, and HUANG He
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80279
Litopenaeus vannamei is one of the major cultivated species of shrimp products in China. With the rapid development of aquaculture technology, the production of L.vannamei has continued to rise in recent years, which has become an important economic pillar for export earnings and rural revitalization in coastal regions. The primary commercial processing products of L.vannamei include shrimp meat, shrimp surimi products, frozen whole shrimp, and preprocessed frozen shrimp. Substantial quantities of by-products (heads and shells) are generated during processing, yet current utilization strategies remain underdeveloped. As a result, issues such as resource waste, environmental pollution, and the reuse of by-products are receiving increasing attention. This review systematically examines the nutrition and bioactive compounds in processing by-products of L.vannamei and discusses techniques for their extraction and recovery, including supercritical CO2 extraction, enzymatic hydrolysis, and microbial fermentation. Furthermore, this study analyzes the high-value utilization status of these bioactive components in food and pharmaceutical applications, identifies key technical bottlenecks, and proposes directions for future innovation.
Research progress on construction strategies and applications of protein-based composite nanodelivery systems
XU Xiaojin, XIONG Xiangyuan, GAO Hongxia, and LI Ziling
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80021
In recent years, protein-based nanocarriers have attracted widespread attention for their excellent biocompatibility and superior delivery efficiency. However, single protein carriers suffer from some issues, such as high environmental sensitivity, insufficient targeting ability, and poor in vivo circulatory stability. The latest research progress of protein-based nanodelivery systems was analyzed, and common construction strategies were summarized and categorized, such as self-assembly technology, flash nanoprecipitation method, and pH-driven method;the advantages and limitations of different methods in particle size control and encapsulation efficiency were clarified. The coupling mechanisms, preparation methods, and application advantages of the composite systems composed of proteins and polysaccharides, inorganic nanomaterials, lipids, and polymers were discussed, and a prospect for the future research directions that can be further explored regarding protein-based composite delivery systems was given.
Research advances in the application of intelligent responsive hydrogels for controlled release and quality monitoring in foods
YIN Hongli, QU Yanfeng, YANG Jiaxing, YAO Jianuo, LI Weize, and LIU Shiying
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60165
With the continuously increasing demand for intelligent and precise technologies in the food industry, intelligent responsive hydrogels, as an emerging class of functional materials, have demonstrated great application potential in controlled release and quality monitoring of food products. This article reviews recent research progress in intelligent responsive hydrogels in terms of base material selection and crosslinking methods, types of stimulus responsiveness, and underlying mechanisms. It elaborates on the design and application of intelligent hydrogels in controlled-release systems for food bioactive substances, covering antibacterial packaging, nutrient fortification, and flavor-controlled release. Additionally, the application of intelligent responsive hydrogels in food quality monitoring is summarized, including their use in food safety detection and food freshness monitoring, and future development trends of intelligent responsive hydrogels are prospected.
Research progress on effects of processing techniques on mulberry leaf tea quality
LIANG Xiuhua, MA Huanyan, ZHANG Tanjie, LI Lamei, and LIN Jie
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80391
Mulberry leaves serve as important raw materials with both medicinal and edible properties, rich in a variety of nutritional active ingredients. Processed mulberry leaf tea has antioxidant, hypoglycemic, hypolipidemic, anti-inflammatory, and other physiological functions, positioning it as a hot spot of research in the health food sector. Withering, fixation, fermentation, drying, stress treatment, and other processing techniques significantly affect the flavor quality, as well as the types and content of nutritional active ingredients of mulberry leaf tea, thereby affecting the nutritional quality and health benefits of the product. This study focuses on the effects of processing techniques such as withering, fixation, fermentation, drying, and stress treatment on the sensory quality and nutritional active ingredients of mulberry leaf tea, while also outlining prospects for optimizing mulberry leaf tea processing technology and advancing the development of functional products.
Packaging & Design
Preparation and characterization of nanocellulose-based edible films and their fresh-keeping effects on bananas
TIAN Huan, SONG Zhen, LI Zejun, and SUN Yawen
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80085
[Objective] To prevent postharvest fruit decay and extend shelf life, a robust, water-resistant, and self-healing multifunctional edible fresh-keeping film was proposed. [Methods] The edible fresh-keeping film's microstructure, chemical structure, physicochemical properties, mechanical properties, and its effects on the shelf life of bananas were characterized using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), X-ray powder diffractometer (XRD), texture analyzer, and rheometer. [Results] The monomers within the edible film are cross-linked via hydrogen bonds, ester bonds, and electrostatic interactions, forming an irregular network structure on the surface. The film exhibits an elongation at break of 71.73% and a mechanical strength of 51.48 MPa, as well as good hydrophobicity and water vapor and oxygen barrier properties. Postharvest banana fresh-keeping experiments indicate that the edible film effectively reduces weight loss and softening, delays pulp ripening, and extends the shelf life of bananas to eight days. [Conclusion] The multifunctional edible film can be used in food packaging to extend the shelf life of postharvest fruits.
Innovative design of Hunan tea packaging under "traditional patterns + AI" model
SHI Dandan, WAN Changlin, and XIAO Yuqiang
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80671
This study investigates innovative packaging design approaches for Hunan tea under the "traditional patterns +AI" model. Utilizing Stable Diffusion model technology, this study creatively transforms embroidery patterns from Mawangdui silk textiles into packaging designs for Junshan Yinzhen tea. The results demonstrate that the Stable Diffusion model technology successfully generates intelligent embroidery patterns. These patterns are subsequently applied to Junshan Yinzhen tea packaging, resulting in a distinctive and highly recognizable design. The patterns demonstrate excellent compatibility with the tea's attributes and packaging structure, effectively realizing the innovative application of traditional patterns in tea packaging.
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60089
From the perspective of the reinforcement effect that empathy theory has on children's food packaging design, the current application of this theory in this field primarily focuses on empathy. It aims to achieve a two-way emotional connection between children and parents through the concrete expression of children's psychological empathy and the implicit transmission of parental values. The analysis of the application scenarios of empathy theory in children's food packaging design reveals three major breakpoints in children's psychological empathy, three major obstacles in the transmission of parental values, and technical bottlenecks in emotional transmission functions. To overcome these limitations, it is necessary to enhance the precise adaptation of children's psychological empathy, build a trust system for the transmission of parental values, and innovate the technical application models for emotional transmission.
