Volume 42, Issue 2 (2026)
Fundamental Research
Preparation of porous purple clay ceramic balls and their application in the aging of Fuyuxiangxing Baijiu
XU Haifeng, YAO Maojun, LIANG Chaoyu, JIN Xiqing, and YU Ji
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81115
[Objective] To investigate the effect of porous purple clay ceramic materials on the aging quality of Fuyuxiangxing Baijiu, thereby optimizing the aging process. [Methods] Porous purple clay ceramic balls are prepared and characterized using field emission scanning electron microscopy (FESEM) and a surface area estimation model. Then, a single-factor experiment is designed to quantitatively analyze 23 main volatile flavor substances via gas chromatography. Combining physicochemical properties with sensory evaluation, the effect of temperature, the addition amount of porous purple clay ceramic balls, and treatment time on the quality of the Baijiu is studied. [Results] Porous purple clay ceramic balls possess an area 714 times that of ceramic jars of the same mass.The optimal aging process is: aging temperature 50 ℃, porous purple clay ceramic balls 0.10%, aging time 210 d. Under this process, the crude Fuyuxiang Baijiu demonstrates a pH of 3.53, a conductivity of 11.2 μS/cm, a total acidity of 2.58 g/L, and a total esters concentration of 0.78 g/L.Nineteen primary flavor substances are detected, showing a trend of "increased acidity and reduced esters", with a slight decrease in total alcohol content. The average sensory score is 93.67, and the liquor quality is superior to that of crude Fuyuxiangxing Baijiu naturally stored for one year. [Conclusion] The aging process assisted by porous purple clay ceramic materials under controlled temperature can shorten the aging time of crude Fuyuxiangxing Baijiu.
Correlation between enzymatic characteristics of Huniang 3.042-fortified Daqu and aroma production in Baijiu brewing
YU Yougui, YANG Tao, ZHU Dongcai, LI Jie, WU Liping, SHAO Qiqi, YANG Tao, CHEN Zhengpei, and TANG Xiangyang
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60005
[Objective] To explore the cross-border enhancement effect of Huniang 3.042 in Baijiu brewing. [Methods] One percent of Huniang 3.042 seed culture is inoculated into the traditional medium-high temperature Daqu raw materials for fortified Daqu production and 汤向阳 (1968 —), 男, 江西李渡酒业有限公司高级经济师。 E-mail: txy799@zjld.com | fermentation with refermentation grains. Then, with the Daqu and the crude Baijiu fermented by refermentation grains as samples, the physicochemical properties and microbial community composition of the Daqu, as well as the correlation between the flavor compounds in the crude Baijiu and the primary microorganisms in the Daqu are analyzed using single-molecule real-time sequencing (SMRT) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). [Results] ① The fortified Daqu exhibits slightly decreased water content (P>0.05), significantly decreased acidity (P<0.05), slightly increased liquefaction power (P>0.05), as well as significantly increased protease, saccharification power, fermentation power, and esterification power (P<0.05).② The fortified Daqu shows decreased bacterial diversity and increased fungal diversity, with 6 dominant microbial genera of Bacillus, Lederbergia, Heyndrickxia, Cronobacter, Thermoascus, and Aspergillus.③ Compared with the control group, the crude Baijiu of the fortified Daqu group demonstrates a small difference in flavor compound types (P>0.05), increased total amount of flavor compounds by 22.19% (P>0.05), including ketones increased by 81.32% (P<0.05) and pyrazines by 360.26% (P<0.01), slightly increased esters and aldehydes, as well as slightly decreased alcohols (all P>0.05). Furthermore, 20 key differential compounds are determined (P<0.05, VIP >1), mainly presenting fruity, floral, creamy, and roasted aromas.④ Aspergillu s and Bacillus are positively correlated with ethyl methyl butyrate (P<0.05), while they are positively correlated with pyrazine and ketone compounds. [Conclusion] Fortification with 1% Huniang 3.042, medium-high temperature Daqu demonstrates improved physicochemical properties and microbial structures, thereby increasing key flavor compound content in Li Du crude Baijiu.
Network pharmacology and bioinformatics analysis of the potential mechanism of sesame oil in treating insomnia
LA Mu, ZE Wengyongzhong, SANG Jikangzhuo, HUA Erjiang, and JIANG Yongsilang
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81123
[Objective] To explore the molecular mechanism of sesame oil in treating insomnia by network pharmacology, bioinformatics, and molecular docking methods. [Methods] Sesame oil targets are screened by TCMSP and Herb databases, while insomnia-related targets are searched in GeneCard, ETCM, DrugBank database, and GSE 189993 data set. Then, the intersection is found to obtain the common targets. The protein interaction network is constructed by the String software for gene ontology (GO) function and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis. The binding abilities of the active ingredients and the targets are evaluated by molecular docking on the AutoDock tool. [Results] A total of 160 common targets are screened, while 8 key genes are identified by topological analysis. These targets are related to nervous system-related pathways, including neuroactive ligand-receptor interaction, serotonergic synapses, and dopaminergic synapses. The results of molecular docking show that the corresponding proteins of 7 key genes (TNF, IL6, IL1B, etc.) have strong binding activity with the active component of sesame. [Conclusion] Sesame oil plays a therapeutic role in insomnia through multi-component, multi-target, and multi-pathway synergy.
Effect of sugar concentrations on flavor substances in Xiangxi radish pickles based on GC-MS and 16S rRNA
LIU Shimei, ZHOU Yingjun, ZHENG Zhihao, XIE Chunliang, and SU Xiaojun
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81042
[Objective] To explore the effect of sugar concentration on the flavor formation of Xiangxi radish pickles, in response to the "sugar reduction" demand for healthy diets. [Methods] Three sugar treatment groups are set up at the concentrations of 10%, 30%, and 50%. Then, the dynamic changes of metabolites and microbial community structure are systematically monitored during the fermentation process using gas chromatography-mass spectrometry (GC-MS) combined with 16S rRNA high-throughput sequencing. [Results] Levilactobacillus and Lactiplantibacillus are the dominant genera, with the highest abundance observed in the 10% sugar concentration group (P<0.05). In the later fermentation stage, the 30% sugar concentration group accumulates more alcohols, sugars, and organic acids, resulting in a more harmonious flavor profile. According to the partial least squares discriminant analysis (PLS-DA), 16 key metabolites are identified. Additionally, correlation analysis reveals that the two dominant genera are significantly associated with the metabolism of 9 and 12 flavor substances, respectively. [Conclusion] Moderate reduction of sugar concentration contributes to microbial community function and flavor substance synthesis.
Proteomics of Tribute citrus turbid juice and characteristic analysis of cloudy proteins
WANG Feng, LIU Zhen, MA Lukai, WANG Qin, XIAO Gengsheng, and LIU Dongjie
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80363
[Objective] This study aims to investigate the characteristics of protein components and the types of cloudy proteins in Tribute citrus turbid juice. [Methods] Proteomics was used to analyze the proteomic features of the supernatant proteins and precipitated proteins in Tribute citrus turbid juice. [Results] There were significant differences in the electrophoresis bands of the supernatant proteins and precipitated proteins in Tribute citrus turbid juice. Compared with the supernatant proteins, precipitated proteins contained 2 897 differential proteins, including 2 487 up-regulated differential proteins and 410 down-regulated differential proteins. The up-regulated differential proteins in Tribute citrus turbid juice were mainly enriched in metabolic pathways including tyrosine metabolism, fatty acid degradation, and phagosome, mainly from cellular components such as chloroplasts, cytoplasm, and nucleus. Six types of cloudy proteins were screened from up-regulated differential proteins in Tribute citrus turbid juice, including one pathogenesis-related protein and five glycoproteins. [Conclusion] Proteomics can be used to explore the protein differences in Tribute citrus turbid juice.
Safety & Inspection
Quantitative detection of chicken and duck derivatives in pork products based on digital PCR technique
YANG Xiaoli, XIN Le, CUI Ying, LI Hongduo, and YOU Yaning
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80074
[Objective] To establish a polymerase chain reaction (PCR) quantitative detection method for chicken and duck adulteration in pork. [Methods] Primers and probes are designed based on single-copy genes specific to porcine, duck, and chicken. Then, a digital PCR quantitative detection method is established for derivatives in meat products, while verification is conducted on the detection limit, sensitivity, and specificity of the method. Additionally, a conversion coefficient K is introduced to convert copy number into the mass fraction of meat. Afterwards, the established method is applied to detect adulteration in 20 commercially available meat product samples. [Results] A digital PCR quantitative detection method is established for chicken and duck adulteration in pork. The freeze-drying method is introduced for sample preparation in the pre-treatment. The detection limits are 5 pg/mL for porcine, chicken, and duck derivative samples, with a correlation between the concentration of each sample and the measured copy number of R2>0.99. A mixing ratio of 0.1% is distinguishable, indicating high sensitivity. Only positive droplets are detected when using porcine, chicken, and duck derivative samples as templates, confirming high specificity. The quantitative detection formulas are ωpig/ωduck=2.60×Qpig/Qduck, and ωpig/ωchicken =5.43×Qpig/Qchicken, with K values of 2.60 and 5.43, respectively. Adulteration to varying degrees is detected in 3 of the 20 commercially available samples. [Conclusion] The digital PCR method developed in this study demonstrates satisfactory specificity, sensitivity, accuracy, and applicability, achieving quantitative detection for duck and chicken derivatives in processed pork products.
Identification of chili powder adulteration based on thermal analysis
ZHU Xiaoling, LIU Jie, CHEN Li, WANG Bin, and JIANG Feng
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80179
[Objective] To investigate the application of thermal analysis in the identification of chili powder adulteration. [Methods] Chili powder samples and adulterated samples (corn, wheat bran, rice husk, and rice) from different sources, different simulated adulterated samples, simulated samples with different adulteration ratios, and commercial samples are analyzed by a thermal analyzer. Samples are crushed, passed through a 60-mesh sieve, and then analyzed in the thermal analyzer at the heating rate of 10 ℃/min from the room temperature to 800 ℃, with a flow rate of 100 mL/min of nitrogen as the atmosphere and an empty aluminum crucible as the reference material. The thermal characteristics of each sample are analyzed. [Results] The main weight loss temperatures of the pure chili powder samples are within the range of 180~579 ℃, and the weight loss rate is 60.50%. The main weight loss temperatures of the adulterated samples with corn flour, wheat bran powder, rice husk powder, and rice flour are within the ranges of 256~386, 252~392, 203~414 ℃, and 249~349 ℃, respectively. The adulterants show a more concentrated thermal decomposition interval, and the difference between the starting and ending temperatures of the main weight loss stage can be used as a basis for identifying the authenticity of chili powder. In addition, according to thermogravimetric curve and thermal conductivity differential curve, different proportions of simulated adulterated samples and pure chili powder samples can be well distinguished. [Conclusion] Thermal analysis can be employed to identify the adulteration of chili powder samples. The method is simple and does not require complicated sample pretreatment.
Research progress in detection methods of lysinoalanine
XIA Yimiao, CHEN Qumei, CHEN Fusheng, and LUO Shuangqun
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80236
Lysinoalanine (LAL) is a cross-linked amino acid formed through the addition of lysine and dehydroalanine. High-protein foods are prone to forming LAL during food processing (such as alkaline treatment, heat treatment). LAL may induce nephrotoxicity, affect human digestive function, and can also reduce the content of essential amino acids in food, reducing the nutritional value of food. Currently, LAL quantification primarily relies on liquid chromatography (LC) and liquid chromatography-mass spectrometry (LC-MS) methods. This study reviews and discusses the detection methods of LAL from three aspects: pretreatment, derivatization, and instrumental detection, aiming to provide insights for developing high-sensitivity, more accurate, and stable LAL detection methods.
Food Equipment & Intelligent Manufacturing
Intelligent detection method for foreign objects in packaged foods based on improved YOLOv 13 and X-ray
GUO Dechao, LIU Zizhi, ZHANG Hao, and ZHAO Qiang
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60180
[Objective] To address problems in X-ray-based foreign object detection in packaged foods, including low accuracy caused by the high proportion of low-frequency features in images and small grayscale differences between foreign objects and the background, as well as the loss of micro foreign object features, an improved intelligent detection scheme is proposed to overcome the inability of traditional detection methods to meet the real-time and reliability requirements of automated production lines. [Methods] Based on the intelligent detection system for foreign objects in packaged foods, this study proposes an intelligent detection method for foreign objects in packaged foods integrating an improved YOLOv 13 model and X-ray. The core feature extraction module, DC-A2C2F, is redesigned to precisely focus on regions with sharp gray-level variations along foreign object boundaries, thus enhancing the discriminability between foreign object features and the background. A multi-order feature aggregation module (MFAM) is introduced into the backbone network to mitigate the dilution of micro foreign object features and retain critical detail information. A dual-path fusion pyramid network (DFPN) is designed to optimize the neck structure, achieving balanced matching between semantic and detailed information to accommodate the detection requirements of foreign objects of different sizes. [Results] The proposed method achieves a mean average precision of over 98.50% for multiple types of foreign objects, including metal, glass, and plastic. Compared with the YOLOv 13 model, the proposed method reduces the missed detection rate from 2.2% to 0.4% while maintaining an inference speed of over 50 frames per second. [Conclusion] The improved YOLOv 13 model accurately adapts to the feature characteristics of X-ray images. The proposed detection method combines high detection accuracy, a low missed detection rate, and real-time performance, fully meeting the real-time detection requirements of automated production lines.
Simulation of flow field and structure optimization of tunnel-type dryer for Lyophyllum decastes
ZHAO Huihui, ZHANG Chunyan, XU Zhen, HUANG Zhongxiang, and ZHENG Xueping
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80435
[Objective] In response to the drying quality problem caused by the uneven distribution of the flow field inside the tunnel-type dryer for Lyophyllum decastes, this paper proposes a structural optimization method based on the porous media model, aiming at improving the drying uniformity and energy efficiency. [Methods] The viscous drag coefficient and inertial drag coefficient of L.decastes are measured, and the Realizable k-ε turbulence-porous medium coupling model is established. A double-end flow equalizing plate deflector is designed and used to optimize the airflow distribution based on a hexagonal close-packed hole array, and the optimal parameters are screened by combining the analysis of pressure drop characteristics for five aperture schemes. [Results] After optimization, the average velocity of YZ, XZ, and XY sections are increased by 48%, 25%, and 26%, respectively, and the nonuniformity coefficient of air velocity is reduced by 62%, 48%, and 49%, respectively. Experimental verification shows that the standard deviation of drying uniformity index is reduced by 67.5%, and the energy efficiency is increased by 30.1%. As a result, the drying cycle is shortened by 19%. [Conclusion] The dual mechanism of flow field shaping by the aperture of the flow equalizing plate is obtained in this study: narrow apertures accelerate the airflow to suppress flow separation, while periodic aperture arrays balance the velocity distribution.
An intelligent trajectory tracking control method of Delta robots for automated food sorting
ZHU Ziqing, CHEN Xiaozhong, YANG Miao, LIU Qiang, and LI Xiaomei
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60162
[Objective] To address the limitations of existing trajectory tracking control methods for Delta robots in automated food production, such as insufficient tracking accuracy and delayed dynamic response, this study proposes an optimized control scheme to meet the high-precision and high-speed operational requirements of food sorting. [Methods] On the basis of an automated food production system, this paper proposes a trajectory tracking control method for Delta robots by integrating backstepping control, fractional order theory, sliding mode control, and adaptation law. Adaptation law provides real-time compensation for system parameter variations and external disturbances. Fractional order theory optimizes the dynamic response characteristics of the system, while backstepping control and sliding mode control cooperate to improve the stability of trajectory tracking. Additionally, a food sorting test platform is constructed to verify the performance of the proposed method. [Results] Compared with traditional trajectory control methods, the proposed method reduces the root-mean-square error of trajectory tracking by more than 50% and improves dynamic response speed by more than 8%. Meanwhile, it maintains high stability under varying load and disturbance conditions, effectively meeting the high-precision operation requirements of food sorting. [Conclusion] The integrated multi-method control strategy significantly improves both operational accuracy and response speed of Delta robots in automated food production.
Multi-objective optimization of food sorting robot trajectory based on improved uniform B-spline
LIU Min, WU Pengfei, and WANG Xiao
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60156
[Objective] Aiming at the limitations of low operating efficiency, high energy consumption, and poor stability in traditional trajectory planning of Delta robots during food sorting, this study proposes an optimized trajectory scheme to effectively reduce operation time, lower energy consumption, and improve operation stability. [Methods] On the basis of the architecture of the food sorting system, a trajectory optimization method for the Delta robot is proposed, which combines quintic uniform B-spline curves with multi-objective optimization. Firstly, the trajectory is planned using quintic uniform B-spline curves to minimize motion impact. Subsequently, a multi-objective optimization model integrating time, energy consumption and stability is constructed. This model is solved using an improved multi-objective particle swarm optimization algorithm, which incorporates adaptive weight adjustment and crowding ranking optimization, to obtain the optimal trajectory parameters. Finally, an experimental platform is constructed to verify the effectiveness of the proposed method. [Results] Compared with conventional methods, the experimental method reduces robot operation time by over 9.50%, decreases energy consumption by over 9.00%, and improves stability by over 18.00%. Meanwhile, it maintains an actual sorting accuracy above 97.50%, with an average sorting time of less than 0.80 seconds. [Conclusion] The proposed method achieves multi-objective collaborative optimization of operation time, energy consumption, and stability, effectively improving the operation performance and stability of Delta robots in food sorting scenarios.
Storage Transportation & Preservation
Effect of myrcene on quality of sea cucumbers during keeping alive with water
MI Hongbo, FENG Mengmeng, CHEN Jingxin, LIU Chao, LI Jianrong, and LI Xuepeng
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80315
[Objective] To investigate the optimal concentration of myrcene and prolong the time of keeping sea cucumbers alive with low-temperature and water. [Methods] The effect of of myrcene concentrations (0, 10, 20, 30, 40, 50 µL/L) on the pH, hardness and soluble protein content of sea cucumbers during keeping alive with water is analyzed. The changes in sensory scores, body wall moisture status and distribution, and microstructure of sea cucumbers before and after keeping alive are compared. The effect of myrcene with the optimal concentration on the immune and antioxidant enzyme activities of sea cucumbers during keeping alive [Results] As the keeping alive time prolongs, the hardness and soluble protein content of the sea cucumber body wall gradually decrease. With the same preservation duration, the pH, hardness, and soluble protein content of the sea cucumber body wall in the 30 µL/L myrcene treatment group are significantly higher than those in the control group. With the longer keeping alive time, the activities of alkaline phosphatase, superoxide dismutase, catalase, and total antioxidant capacity in the sea cucumber intestine initially increase and then decrease, reaching their peaks at 6 or 8 days of preservation, while the enzyme activity changes in the 30 µL/L myrcene treatment group are significantly lower than those in the control group. Compared with the control group, the sea cucumbers after keeping alive for 12 d in 30 µL/L myrcene water solution are significantly higher in sensory scores and body wall-bound water contents. The myofibrillar tissues remain intact and autolysis is inhibited. [Conclusion] 30 µL/L myrcene solution could effectively alleviate the stress response of sea cucumbers during keeping alive with water and improve the quality of sea cucumbers.
Effects of theaflavins and modified atmosphere packaging on the quality of air-dried hairtail (Trichiurus lepturus) during refrigerated storage
FENG Chenxuan, ZHAN Yuexiang, SHUI Shanshan, LIN Huimin, and ZHANG Bin
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80445
[Objective] To investigate the effects of combined treatment with theaflavins and modified atmosphere packaging (MAP) on the quality of air-dried hairtail (Trichiurus lepturus) during refrigerated storage. [Methods] Several indices of air-dried hairtail are measured during refrigerated storage, including peroxide value (PV), thiobarbituric acid reactive substances (TBARS), DPPH radical scavenging activity, hydroxyl radical scavenging activity, superoxide anion radical scavenging activity, and total bacterial count (TBC). [Results] The combination of 70% CO2+30% N2 MAP and 0.3 g/kg theaflavins significantly inhibits the increase in PV and TBARS values (P<0.05), enhances the free radical scavenging capacity (P<0.05), and results in higher sensory evaluation scores. Moreover, the TBC of air-dried hairtail treated with 70% CO2+30% N2 MAP and 0.3 g/kg theaflavins is found to be significantly lower than that of other groups (P<0.05). After 10 days of refrigerated storage, the TBC is 5.40 log(CFU/g), which is 46.27% lower than that of the control group. Correlation analysis indicates a close relationship between the degree of lipid oxidation, spoilage, and antioxidant capacity. [Conclusion] The quality of air-dried hairtail during storage is effectively maintained by the combined treatment of 70% CO2+30% N2 MAP and 0.3 g/kg theaflavins.
Recognition for banana ripeness based on improved YOLOv 11n
HU Lirui, WANG Jiaxing, and HU Zekun
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80514
[Objective] To improve the efficiency of recognition for banana ripeness. [Methods] A method for recognizing banana ripeness is developed based on improved YOLOv 11n. A modified polarized self-attention mechanism is introduced into YOLOv 11n to enhance the feature extraction capability of the backbone network across various banana distribution scenarios. The original upsampling is replaced with a module of content-aware reassembly of features, which enlarges the receptive field to more effectively aggregate contextual information. Scylla intersection over union (SIoU) is adopted as the new bounding box loss, which calculates the vector angle between ground truth and predicted boxes to better address the matching problem between them and reduce instances of missed and false detection. [Results] The improved method achieves increases of 1.4% and 3.0% in mean Average Precision 0.50 (mAP0.50) and mean Average Precision 0.50~0.95 (mAP0.50~0.95), respectively, with the recognition accuracy surpassing other existing methods. [Conclusion] The proposed method effectively enhances the accuracy and efficiency of recognition for banana ripeness, demonstrating high practical value.
Effects of electron beam irradiation on physicochemical properties and edible quality of Guangxi fragrant rice
CHEN Xiuxia and ZHANG Bin
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80706
[Objective] To investigate the effect of electron beam irradiation (EBI) on the storage quality of high-moisture Guangxi fragrant rice. [Methods] High-moisture fragrant rice is subjected to electron beam irradiation in varying doses (1 to 5 kGy). Then, changes in its physicochemical properties and edible quality are studied during storage. [Results] After low-dose EBI treatment, no significant change is observed in the moisture content of the fragrant rice. During storage, the growth rates of lipase activity and fatty acid value decrease in the irradiated fragrant rice, with inhibited microbial proliferation. Compared with non-irradiated fragrant rice, the irradiated fragrant rice exhibits slowly increased cooking water absorption rate, volume expansion rate, and amylose content as storage time is prolonged. Meanwhile, low-dose EBI treatment can delay the quality deterioration of the fragrant rice while having minimal impact on its sensory properties. [Conclusion] Low-dose EBI treatment can extend the storage period of high-moisture Guangxi fragrant rice to a certain extent, while exerting minimal influence on its storage quality.
Nutrition & Activities
Mechanisms of licochalcone A in inhibiting tumor growth via LncRNA-CDC 42BPA-AMPK/mTOR axis
SHI Zhan, YAO Meicun, SHI Xianyong, and TAN Panpan
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81029
[Objective] To investigate the molecular mechanism by which licochalcone A inhibits colorectal cancer growth through regulation of the AMPK/mTOR signaling axis via long non-coding RNAs (LncRNAs). [Methods] Human colorectal cancer HCT 116 cells and a nude mouse subcutaneous xenograft model were used. Cell proliferation was assessed by CCK-8 and EdU assays, and cell migration was evaluated by wound healing and Transwell assays. Quantitative PCR (qPCR) was employed to detect the expression levels of proliferation- and migration-related markers, and Western blotting was performed to analyze the expression of proteins related to the AMPK/mTOR pathway. Differential expressed LncRNAs in HCT 116 cells after licochalcone A treatment were identified by LncRNA sequencing, followed by Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analyses. The in vivo anti-tumor effect of licochalcone A was validated using the nude mouse xenograft model. Multiple databases were integrated to identify potential targets of licochalcone A in colorectal cancer, and a protein-protein interaction (PPI) network was constructed to screen core targets, followed by GO functional annotation and KEGG pathway enrichment analysis. Furthermore, the function and mechanisms of LncRNA-CDC 42BPA were verified by overexpression and RNA pull-down assays. [Results] Licochalcone A dose-dependently inhibited HCT 116 cell proliferation, and suppressed DNA synthesis and cell migration. A total of 1 001 differentially expressed LncRNAs (556 downregulated and 445 upregulated) were identified after treatment, and GO/KEGG analyses showed enrichment in metabolic pathways and the AMPK/mTOR signaling pathway. Western blotting results confirmed that licochalcone A activated AMPK and inhibited mTOR. Network pharmacology identified 51 overlapping targets, and the PPI network indicated that AKT 1, CASP 3, and EGFR were core regulatory nodes. KEGG analysis further confirmed that the AMPK/mTOR pathway was a key pathway. Overexpression of LncRNA-CDC 42BPA inhibited HCT 116 cell proliferation and migration. Mechanistically, it regulated the AMPK/mTOR signaling pathway through binding to PTBP 1 and FMR 1. [Conclusion] Licochalcone A inhibits colorectal cancer cell proliferation, migration, and tumor growth in vivo by regulating the LncRNA-mediated AMPK/mTOR signaling axis.
Extraction and analysis of structural characterization and antioxidant activity of polysaccharides from Xiaobai apricots
CHEN Lin, ABUDUREHEMAN Buhailiqiemu, JIANG Luxi, TANG Rui, ZHANG Jianlin, and GAO Zhihui
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80512
[Objective] To explore the extraction process and structural characterization of polysaccharides from Xiaobai apricots. [Methods] Xinjiang Xiaobai apricots are used as raw materials. The extraction process of Xiaobai apricot polysaccharides is optimized using response surface methodology (RSM). The structural properties of the polysaccharides are characterized by high-performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FT-IR), differential refractometry, and scanning electron microscopy (SEM). The antioxidant activity is evaluated by measuring the scavenging abilities of DPPH radicals, ABTS+ radicals, and hydroxyl radicals. [Results] The optimal extraction conditions are determined as a solid-to-liquid ratio of 1∶40 (g/mL), extraction time of 6 h, and extraction temperature of 80 ℃, under which the polysaccharide yield is 7.75%. The polysaccharides are mainly composed of L-rhamnose (8.27%), D-galacturonic acid (41.81%), D-glucose (27.47%), D-galactose (9.25%), and L-arabinose (6.47%). The high content of D-galacturonic acid indicates that the Xiaobai apricot polysaccharides are mainly pectic polysaccharides. At a concentration of 0.6 mg/mL, the |scavenging rates for ABTS+, DPPH, and hydroxyl radicals are 73.00%, 64.10%, and 40.50%, respectively, showing strong antioxidant activity against ABTS+ radicals in vitro. [Conclusion] The Xiaobai apricot polysaccharides are composed of rhamnose, galacturonic acid, glucose, galactose, and arabinose, and possess a citrus pectin-like structure.
Differential analysis of volatile oil components in Artemisia dracunculus L. from different plant parts and growth years
HOU Chunjing, GUO Qin, YANG Jialu, LIU Zhonghao, and CHANG Zhitian
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80292
[Objective] This study investigates variations in the chemical composition of volatile oils extracted from different plant parts and growth ages of Artemisia dracunculus L. [Methods] The volatile oil components are analyzed using gas chromatography-mass spectrometry (GC-MS). Differential analysis is performed using cluster heatmaps and orthogonal partial least squares-discriminant analysis (OPLS-DA). [Results] The roots, stems, and leaves contain 27, 27, and 47 compounds, respectively. The leaves exhibit the highest chemical diversity, with most compounds present in relatively high concentrations. Certain compounds, such as elemicin, are exclusively detected in the stems and roots. While absent in the leaves, elemicin is particularly abundant in the roots. Among the three plant parts, 32 compounds show significant differences (VIP>1.0). The 1-, 2-, and 3-year-old plants contain 35, 46, and 52 compounds, respectively. The concentration of most compounds increases with plant age, and 35 compounds have VIP values >1.0. [Conclusion] The essential oil composition of A.dracunculus L.varies significantly depending on plant part and growth age. The leaves and 3-year-old plants contain the most diverse and abundant compounds. Specific marker compounds (32 for plant parts and 35 for growth ages, VIP >1.0) can be used to distinguish between different plant tissues and developmental stages.
Comparison of amino acids and volatile flavor compounds in various parts of Ternary pig meat
LI Rui, WANG Jingyu, SHI Xixiong, ZHANG Aiwen, YU Xuan, and XU Linna
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80367
[Objective] To scientifically evaluate the differences of amino acids and volatile flavor compounds in various parts of Ternary pig meat. [Methods] The composition of amino acids and volatile flavor compounds in front leg meat, hind leg meat, and longissimus dorsi muscle of the Ternary pig is compared and analyzed. [Results] The total amino acid content of fore limb meat, hind limb meat, and longissimus dorsi muscle is 16.13, 15.69, and 17.26 g/100 g, respectively. The essential amino acid content is 6.33, 6.12, and 6.71 g/100 g, respectively. The non-essential amino acid content is 9.79, 9.57, and 10.56 g/100 g, respectively. Among them, the content of umami and sweet amino acids in the longissimus dorsi muscle is significantly higher than that of other parts. In addition, 35 major volatile compounds are identified in various parts of pork by the gas chromatography-ion mobility spectrometry (GC-IMS), including aldehydes, alcohols, esters, and ketones. [Conclusion] The total content of aldehydes and alcohols in the longissimus dorsi muscle accounts for 37.51 %, which is significantly higher than that of other parts, with better overall flavor.
Effects of different sterilization methods on the physicochemical properties and volatile compounds of pomegranate juice
GU Junhua and XING Xiaoke
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80331
[Objective] This study aims to evaluate the effects of different sterilization methods on the physicochemical properties, phenolic compounds, and aroma components of pomegranate juice, providing a scientific basis for selecting sterilization techniques in pomegranate juice processing. [Methods] 'Tunisia' soft-seed pomegranate juice is subjected to pasteurization (PS), ultrasound (US), high-pressure processing (HPP), and microwave sterilization (MS), respectively. Physicochemical properties and volatile compound content are determined. [Results] HPP demonstrates superior performance in preserving pomegranate juice quality compared to other treatments. PS treatment significantly reduces the redness value from 16.82 to 12.37 and results in the highest total color difference of 4.82, indicating considerable color deterioration. In contrast, the HPP group exhibits a total color difference value of only 1.77. The vitamin C content in the HPP group (22.18 mg/ 100 mL) is substantially higher than that in the PS group (7.35 mg/ 100 mL). The retention rates of cyanidin-3-O-glucoside and cyanidin-3, 5-O-diglucoside in the HPP group reach 67.02% and 66.20%, respectively, significantly outperforming the PS group. HPP better preserves major flavor compounds such as alcohols, esters, and terpenes, whereas PS and MS treatments markedly promote the formation of undesirable furan compounds (the total furan content in PS group is 54.22 µg/L, compared to 0.28 µg/L in the control group, CK). [Conclusion] HPP is significantly superior to PS, US, and MS treatments in maintaining the color, vitamin C, anthocyanins and other phenolics, and major flavor compounds of pomegranate juice, while effectively inhibiting the formation of undesirable flavors (e.g., furan compounds). HPP is a highly promising sterilization technology for improving the quality of pomegranate juice.
Development & Application
Application of stable high internal phase emulsions based on wheat bran water extract in cakes
ZHANG Jing, WANG Lifeng, XIONG Wenfei, and YE Xinwei
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81196
[Objective] To investigate the application of high internal phase emulsions (HIPEs) stabilized by wheat bran water extract as a butter substitute in cakes. [Methods] Cakes were prepared by substituting butter with HIPEs stabilized by wheat bran water extract at different ratios, with a pure soybean oil group used as the control. The viscosity, relative density, and microstructure of the cake batter were systematically measured, and the textural properties, moisture distribution, color, X-ray diffraction (XRD) patterns, and flavor profiles of the cakes were comprehensively analyzed. [Results] With increasing substitution ratios of HIPEs, the a* value of the cakes increased while the b* value decreased. The cake volume decreased, but the pore structure became more uniform. Hardness increased from 2.72 N to 4.54 N, and moisture content increased from 11.92% to 17.53%, accompanied by an increase in the proportion of weakly bound water. XRD analysis indicated that starch recrystallization was inhibited. Electronic nose and electronic tongue analyses revealed no significant change in flavor profile. [Conclusion] HIPEs stabilized by wheat bran water extract can effectively replace butter, improving the water-holding capacity of cakes and delaying staling, while providing both nutritional and functional advantages, showing good prospects for baking applications.
Effect of vacuum high pressure pulsation technology on pickling speed and quality of salted duck eggs
GENG Yahui, MIAO Huan, HOU Liyuan, LIU Xinhan, ZOU Yanzi, ZHANG Weipeng, and JU Haoyu
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80356
[Objective] This study aims to enhance the pickling speed and quality of salted duck eggs. [Methods] The vacuum high pressure pulsation technology is applied to salted duck eggs pickling. The effects of various parameters, including pickling duration, high pressure amplitude, vacuum holding time, and high pressure holding time on the salt content in duck eggs, yolk index, and yolk oiling rate are investigated by comparing with normal pressure soaking pickling (control group). [Results] Under a vacuum of 90 kPa and saturated brine conditions (NaCl mass fraction ≥25%), the optimal process involves a high-pressure amplitude at 110 kPa, a pulsation ratio (vacuum holding time/high pressure holding time) of 6/20 min, along with a total pickling duration of 72 hours. Under these conditions, the salted duck eggs are less damaged and have the best sensory evaluation. The salt content in egg white and yolk is 5.05% and 2.14%, respectively. The h* value is recorded at 79.42, while the yolk index and the yolk oiling rate are 0.89 and 17.27%, respectively. Notably, the pickling speed is nearly 10 times shorter than that of normal pressure soaking pickling. [Conclusion] The vacuum high pressure pulsation technology can significantly reduce the pickling duration while improving the quality of salted eggs when compared to normal pressure soaking pickling (P<0.05).
Extraction process optimization and antioxidant activity of total flavonoids from pomelo peel by natural deep eutectic solvents combined with microwaves
XIE Wen, ZHANG Shuo, WANG Fang, and HUANG Xinyi
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80313
[Objective] To optimize the extraction process of total flavonoids from pomelo peel by natural deep eutectic solvents (NADES) combined with microwaves. [Methods] The extraction ability of flavonoids from pomelo peel is analyzed among three NADES and conventional extractants combined with microwaves. Additionally, the extraction process is optimized by response surface experiment, and the antioxidant activity of the extracts is evaluated. [Results] The optimal total flavonoid extraction rate is 2.20 percent at a liquid-solid ratio of 23∶1 (mL/g), a water content of 29%, an extraction temperature of 73 ℃, and a microwave time of 40 seconds. Under these conditions, the DPPH and hydroxyl radical scavenging rate are 93.32% and 87.15%, the reducing power is 0.57, the metal ion chelation rate is 54.92%, and the lipid peroxidation inhibition rate is 29.78%. [Conclusion] A high extraction rate of flavonoids from pomelo peel is achieved by NADES combined with microwaves, with the resulting flavonoids exhibiting strong in vitro antioxidant activity.
Advances
Research progress in regulating the egg white emulsification properties by structured modification
YANG Fanghan, AI Minmin, WANG Ziyuan, GUO Shanguang, and XIAO Nan
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80392
Egg white, valued for its high protein content and superior food functional properties, is widely utilized in food processing. The amphiphilic structure and surface activity of egg white proteins enable effective adsorption at oil-water interfaces, reducing interfacial tension and forming stable interfacial films. Therefore, egg white proteins exhibit a robust interfacial regulation capacity in emulsion systems. This review systematically outlines the characteristics and formation mechanisms of multi-scale emulsion systems of egg white proteins (nano-emulsions, Pickering emulsions, and high internal phase Pickering emulsions). Additionally, a summary is presented of the research progress on the chemical/physical modification mechanisms of egg white emulsification performance, as well as their role in modifying egg white emulsification properties.
Research and application progress of functional raw materials for blood glucose-lowering foods
WANG Zhenwu, CHEN Xiaoqing, DING Ning, CHEN Yaling, CHEN Xumeng, and XIA Xinbin
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80265
Type 2 diabetes mellitus involves a variety of pathological mechanisms. Chinese medicine treatment often employs the Chinese medicinal materials such as Coptidis Rhizoma and Astragali Radix with both medicinal and edible values to achieve multi-target synergistic blood glucose-lowering effects. Using these materials as the main ingredients to develop functional foods such as meal replacements, snacks, and drinks for lowering blood glucose becomes an innovative strategy for managing type 2 diabetes mellitus. This paper systematically reviews five blood glucose-lowering mechanisms of functional foods and drug ingredients, including protection of islet β-cells, enhancement of insulin sensitivity, inhibition of α-amylase, regulation of lipid metabolism, and modulation of intestinal flora. Furthermore, this paper summarizes the mature functional blood glucose-lowering products and processing technologies and makes an outlook on their future development directions.
Research progress on functional characteristics of bioactive substances and preservation and processing technologies of Clausena lansium
LIAO Lisui, GANG Jie, JIANG Aili, and ZHAO Tong
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80284
Clausena lansium is a fruit with both medicinal and edible value, widely distributed in southern China. It is rich in polysaccharides, amino acids, flavonoids, phenols, alkaloids, and terpenoids, which exhibit various pharmacological effects such as antioxidant, antitumor, anti-inflammatory, and antibacterial activities. However, C.lansium is highly perishable and difficult to preserve. Therefore, preservation technologies such as ethylene inhibitors, low-temperature storage, film coating, and modified atmosphere packaging are applied to extend its shelf life. This paper reviews the latest research progress on the main bioactive substances, pharmacological effects, postharvest preservation, and food processing and utilization of C.lansium, and provides an outlook on its future development.
Properties and research progress of deacetylated konjac glucomannan in food applications
LIU Kai, ZHANG Ling, and WANG Jing
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80229
Konjac glucomannan (KGM) is a natural soluble dietary fiber that is safe, biodegradable, and edible, with wide application in food and biomedicine. However, due to low plasticity and stability, KGM usually requires blending, physical, and chemical modification for production. Currently, deacetylated konjac glucan (DKGM) is used in food mainly as a food additive, food preservative, and health food. This review elucidates the KGM property changes before and after different deacetylation degrees, as well as the application progress and research status of DKGM in the food industry, with prospects for its development trends.
Construction of sulfur dioxide fluorescent probe and its application progress in food, pharmaceuticals, and biological systems
XIAO Zhongshan, YANG Guojing, GAO Ha, and WANG Tianlin
Date posted: 4-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81197
Sulfur dioxide (SO2) and its derivatives (SO2-3 and HSO-3) are ubiquitous in the environment and our daily life, closely related to human life activities. As an important additive, SO2 serves functions including bleaching, sterilization, anti-corrosion, color protection, antioxidant, and others during the processing and storage of food and pharmaceuticals. Additionally, SO2 can regulate the antioxidant enzyme system in human cells, increasing resistance against oxidative stress damage. However, excessive SO2 in the human body can strongly stimulate the digestive tract, causing nausea, vomiting, and abdominal pain, and may trigger allergic reactions including asthma and headaches. Furthermore, long-term intake can damage digestive and respiratory health. Therefore, developing rapid detection technology for the timely monitoring of SO2 content in food, pharmaceuticals, and living organisms is one of the means to ensure food safety and physical health. This paper summarizes the construction and recognition detection mechanism of SO2 probes based on fluorescence technology, and introduces the rapid detection application progress of SO2 in food, pharmaceuticals, and biological systems, and summarizes the advantages and limitations of the current probes.
