Volume 42, Issue 5 (2026)
Frontier View
Processing mechanism and efficacy maintenance strategy of ginseng active ingredients based on spectroscopy technology
YANG Hantong, KONG Linghui, JIANG Mengmeng, WANG Yingxiu, and LI Xiangguo
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80832
Ginseng, as a medicinal and edible plant, has ginsenosides as its core active components, which are widely applied due to their physiological functions such as antioxidant and anti-inflammatory activities; however, their structures and activities are easily affected by food processing. During processing steps such as cleaning, steaming/boiling, and fermentation, temperature, pH, and microbial enzyme systems alter the types, contents, and stability of active components through reactions such as hydrolysis and oxidation. The intrinsic linkage mechanism of "component transformation-activity-bioavailability" constitutes a core focus and challenge in current research. This study, based on spectroscopic techniques including high-performance liquid chromatography (HPLC), nuclear magnetic resonance (NMR), and liquid chromatography-mass spectrometry (LC-MS), systematically elucidates the mechanisms by which processing affects the active components of ginseng. Six categories of efficacy maintenance strategies, such as processing parameter optimization, microbial fermentation, and nano-delivery systems, are proposed, and a component-monitoring model for the processing procedure is established. On this basis, future key research directions and development trends in this field are further prospected.
Effect of processing methods on Polygonatum kingianum Collett & Hemsl . metabolites based on widely targeted metabolomics
WEI Zhen, TANG Yayuan, YUE Jian, SU Juan, SUN Jian, and HE Xuemei
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80939
［Objective］ To investigate the effect of processing methods on Polygonatum kingianum Collett & Hemsl.metabolites, to reveal the regulatory pattern of processing methods on the metabolites, and to clarify the characteristic metabolites enriched by various processing methods.［Methods］ Metabolites of P.kingianum samples processed via boiling (BP), roller processing (HP), and traditional processing (JZ) are analyzed using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based on widely targeted metabolomics. Differential metabolites are screened using multivariate statistical analyses, including principal component analysis, orthogonal partial least squares-discriminant analysis, and hierarchical clustering analysis, followed by Kyoto Encyclopedia of Genes and 何雪梅（1981—），女，广西农业科学院农产品加工研究所研究员，硕士。E-mail：xuemeihe@gxaas.net|Genomes (KEGG ) metabolic enrichment analysis.［Results］ A total of 841 metabolites are detected in the P.kingianum samples processed by three methods, among which 438 core differential metabolites are identified, mainly belonging to eight classes,including alkaloids,flavonoids,phenolic acids,and steroids.Hierarchical clustering heatmap analysis reveals a significant separation among the groups and clustering within each group, indicating significant metabolic differences. Specifically, flavonoids are preferentially enriched in the BP group, with rutin and phloretin showing the highest relative abundances. Alkaloids reach the highest abundance in the JZ group, with a high relative content of ephedrine. According to KEGG enrichment analysis, the differential metabolites are mainly annotated and enriched in flavonoid biosynthesis, flavone and flavonol biosynthesis, as well as tryptophan and tyrosine metabolism pathways.［Conclusion］ Different processing methods can significantly change the composition and content of P.kingianum Collett & Hemsl.metabolites.BP specifically enriches flavonoids, whereas JZ specifically enriches alkaloids. Furthermore, flavonoid biosynthesis and its derivative pathways are the core metabolic pathways that differentiate these processing methods.
Fundamental Research
Effects of yeast extract and reheating methods on gel properties and warmed-over flavor formation of hairtail surimi
HUANG Qianyi, LI Xianghong, LI Shuang, MA Xiayin, LIU Dongmin, WANG Faxiang, LIU Yongle, and WU Jinhong
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81033
［Objective］ To control the gel property and warmed -over flavor formation of hairtail surimi products.［Methods］ Surimi gel is prepared using hairtail as the raw material. Then, by examining changes in sensory evaluation, microstructure, gel property,moisture content, and volatile flavor substances, this study investigates the effects of yeast extract addition and reheating methods on gel property and warmed-over flavor formation in hairtail surimi products.［Results］ Yeast extract addition significantly promotes internal structural cross-linking and reduces the number of pores in the product, thereby enhancing the gel properties, including gel strength, hardness, and elasticity. Specifically, an optimal gel property is observed at a 1.00% addition level. Microwave reheating after freeze -thaw results in a denser microstructure. Furthermore, volatile substance analysis reveals that 2-hexenal,d6-acetone,2-nonanone,ethyl propionate,and ethyl butyrate are the main flavor substances imparted by the yeast extract to fresh hairtail surimi products. The primary warmed -over flavor components in hairtail surimi products formed after reheating are heptanal, 2-methylpentanal, (E)-2-octenal, 1-octen -3-ol, (E,Z)-2, 6-nonadienal, 2,3-butanedione, and 2-undecanone (based on odor activity value >100). Microwave reheating generates less warmed-over flavor than the water-boiling reheating groups (based on odor activity value >1).［Conclusion］ Microwave reheating combined with an addition of 1.00% yeast extract can improve the gel property and inhibit warmed-over flavor formation of hairtail surimi products.
Preparation , characterization , and stability of Pickering emulsions stabilized by theaflavins-bovine serum albumin complexes
FU Zhixuan, CAO Qian, WU Yuanjie, WU Haoren, and SHI Meng
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80153
［Objective］ To construct theaflavins (TFs)-bovine serum albumin (BSA ) complex-based Pickering emulsions to enhance the multiple stability of Pickering emulsions.［Methods］ TFs at different mass concentrations (0~20 mg/mL ) were used to prepare complexes with BSA, which were then employed to prepare Pickering emulsions with rapeseed oil. The microstructure, particle size, Zeta potential, and rheological properties of the emulsions were characterized. The effects of TFs mass concentration on the stability of the emulsions under centrifugation, storage, and sodium ion stress were further analyzed.［Results］ TFs formed stable complexes with BSA, and the resulting Pickering emulsions exhibited spherical droplets. As the TFs mass concentration increased, the particle size of the emulsions first decreased and then increased. At a TFs mass concentration of 10 mg/mL, the emulsion showed the smallest particle size (D4,3=34.4 μm) and the highest absolute Zeta potential (34.96 mV ), and formed the strongest three-dimensional gel network. Stability analysis revealed that the emulsion at a TFs mass concentration of 10 mg/mL exhibited good water-holding capacity (59.44%), the highest sodium ion stability, and good low -temperature storage stability (4 ℃,20 d).［Conclusion］ At a TFs mass concentration of 10 mg/mL, the complexes formed through interactions between TFs and BSA can effectively improve the multiple stability of Pickering emulsions.
Preparation and fermentation characteristics of Fuqu fortified by yeast community based on Jiangxiang Daqu
WEI Chunhui, XU Ziheng, YING Chao, ZHAO Huan, and REN Zhiqiang
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80016
［Objective］ To solve the problems of single strain, limited fermentation capability, and weak environmental tolerance of yeast Fuqu.［Methods］ The yeast community of Jiangxiang Daqu is utilized as the strain source, and bran is used as the raw material to prepare a multi-yeast mixed Fuqu with fortified function. The preparation conditions of yeast Fuqu are optimized by single factor tests combined with orthogonal tests. Then, the acid, ethanol, and high-temperature resistance are systematically evaluated, while the microbial community structure is analyzed via internal transcribed spacer (ITS) rDNA high-throughput sequencing.［Results］ The optimal process parameters are a moisture content of 45%,an incubation time of 48 h, and an inoculum size of 5%.Under these conditions, the yeast count in the fortified Fuqu reaches 7.98×109 CFU/g, which is two orders of magnitude higher than that of the traditional Jiangxiang Daqu (P<0.05). Maintaining robust growth activity in high-acid, high-ethanol,and high-temperature environments, the Fuqu, with high microbial community purity, successfully enriches Saccharomycopsis and Saccharomyces.［Conclusion］ The multi -yeast mixed Fuqu with high yeast biomass, strong fermentation function, and potent environmental adaptability can be prepared using the yeast community of Jiangxiang Daqu.
Evaluation of functional properties and classification of processability of eight chestnut starch varieties based on multidimensional quality indexes
YANG Xiaocong, WANG Ensheng, LI Shizhuo, DU Wenqing, and LI Kun
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80227
［Objective］ To clarify the comprehensive functional characteristics and processing adaptability of different chestnut varieties.［Methods］ The microscopic morphology of starches prepared from eight chestnut varieties was observed, and their amylose content, transparency, freeze-thaw stability, solubility, swelling power, and gel texture properties were determined. Correlation analysis, principal component analysis (PCA ),and cluster analysis were employed to comprehensively evaluate starch quality.［Results］ The starch granules from the eight chestnut varieties exhibited similar morphologies, mainly including round, oval, and polygonal shapes. Correlation analysis revealed significant correlations among the quality indexes of different varieties (P<0.05). PCA reduced the eight indexes to two principal components, with a cumulative variance contribution rate of 84.373%.Cluster analysis classified the starches from the eight chestnut varieties into four categories: high-elasticity, high-swelling, low-hardness, and high-gel types.［Conclusion］ Significant differences in the functional properties of chestnut starches were observed among the different categories (P<0.05).
Effect of full drying temperature on the aroma of baked green tea
QI Yugang, MA Zhuotao, YIN Xuchao, and JI Changzhong
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.60109
［Objective］ To investigate the effect of full drying temperature on the aroma of baked green tea.［Methods］ Baked green tea was prepared at different full drying temperatures, and its aroma was evaluated using sensory analysis. The key aroma components and their content differences between different full drying temperatures were analyzed using headspace solid -phase microextraction -gas chromatography -mass spectrometry (HS-SPME -GC-MS).［Results］ The aroma score of the baked green tea improved when the full drying temperature was 80 ℃. A total of 79 aroma components were identified in the baked green tea samples made at five different full drying temperatures. Based on their chemical structures, these components were divided into five categories:37 alcohols,16 aldehydes,9 ketones,4 esters,and 13 others.Among these,23 aroma components were common across all five temperatures.Seven key aroma components including phenylacetaldehyde, heptaldehyde, geraniol, cis-geraniol, linalool, hexanol, and octanol were identified by combining key volatile component analysis with odor activity value (OAV ) analysis. Linalool and geraniol, which contributed significantly to the aroma of baked green tea, accounted for 33%~44% and 14%~20% of the total aroma, respectively, across different full drying temperatures. Their content increased most significantly at 80 ℃,but began to decrease as the full drying temperature increased further.The content of terpene alcohols was notably higher at 80 ℃ compared to 70 ℃,but decreased at temperatures ≥ 90 ℃.［Conclusion］ The sensory aroma score and aroma component content of baked green tea dried at 80 ℃ were higher than those dried at other temperatures. This temperature was the most effective in improving aroma quality and can be applied in the full drying process of baked green tea.
Safety & Inspection
Rapid determination and uncertainty evaluation of vitamins A , D 3, and E content in cereal-based complementary foods for infants and young children by online solid phase extraction-two-dimensional liquid chromatography
LONG Qiang, ZHAO Tao, XIAO Mei, WU Haizhi, ZHOU Fan, and DAI Zhiyong
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80612
［Objective］ To establish a rapid determination method for vitamin A, D3, and E content in cereal-based complementary foods for infants and young children by online solid phase extraction -two-dimensional liquid chromatography simultaneously.［Methods］ Sample saponification solution is purified by online solid -phase extraction. Then, vitamin A and E are separated and detected by the first -dimension chromatography, while vitamin D3 is preliminarily separated in the first dimension and then transferred to the second -dimension chromatography for further separation and detection, with all quantification achieved by the external standard method.［Results］］ Vitamin A,D3,and E exhibit a good linearity in the concentration ranges, with correlation coefficients (R2) being more than 0.999.The limits of quantification (LOQ ) are 1.62,0.308,and 13.9 μg/100 g for vitamins A,D3,and E,respectively.The spike recoveries range from 92.4% to 109.2%,with relative standard deviations (RSD ) between 0.36% and 3.08%. Additionally,the expanded uncertainties (k=2) for vitamin A, D3, and E are 7.04%,17.0%,and 5.30%,respectively.［Conclusion］ With high simplicity, efficiency, accuracy, and reliability, this method enhances the automation degree in sample pretreatment, meeting the needs of batch detection of fat-soluble vitamins in cereal-based |complementary foods for infants and young children.
Determination of eight fungicide residues in eggs by solid-phase extraction coupled with liquid chromatography-tandem mass spectrometry
LIANG Jun, CHEN Xiong, WANG Yu, QU Zihao, ZHANG Wei, and LI Qing
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60063
［Objective］ To establish an analytical method for the determination of residues of eight fungicides ametoctradin, triadimefon,triadimenol, flutriafol, mandipropamid, penthiopyrad, isopyrazam, and prochloraz ) in eggs by solid -phase extraction (SPE) coupled with liquid chromatography-tandem mass spectrometry (LC-MS/MS ).［Methods］ The samples are ultrasonically extracted with acetonitrile. The extracts are purified using ProElut DPC solid -phase extraction cartridges. The purified eluate is concentrated under reduced pressure and reconstituted with acetonitrile.Chromatographic separation is performed on a Kinetex C18 column (2.6 μm,2.1 mm ×100 mm ) with gradient elution using 0.1% formic acid in water and acetonitrile as the mobile phase. Detection is carried out using electrospray ionization (ESI) in positive ion mode with multiple reaction monitoring (MRM ),and quantification is performed using the external standard method.［Results］ The eight fungicides exhibit good linearity within their respective concentration ranges (R2>0.99).The limits of detection (LODs ) range from 0.03 to 0.50 μg/kg,and the limits of quantification (LOQs ) range from 0.10 to 2.00 μg/kg. The average recoveries range from 81.6% to 107.0%.［Conclusion］ The established method is simple, accurate, and reproducible, making it suitable for the determination of fungicide residues in eggs.
Rapid geographical origin identification of Amomum villosum using electronic nose and electronic tongue technologies
ZHENG Meijuan, WANG Xiaoping, and WANG Jing
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80113
［Objective］ To develop a rapid method for identifying the geographical origin of Amomum villosum based on intelligent sensory technology.［Methods］ Amomum villosum samples from four origins:Yangchun (Guangdong), Changtai (Fujian), Chengmai (Hainan), and Xishuangbanna (Yunnan),are used as the research materials. A PEN 3 electronic nose and a TS -5000 Z electronic tongue are employed to collect their aroma and taste profiles, respectively. Principal component analysis (PCA),linear discriminant analysis (LDA),and sensor loading analysis are applied to discriminate samples from different origins.［Results］ The response values of the 10 electronic nose sensors vary significantly, among which the W 5S sensor, sensitive to nitrogen oxides, exhibits the strongest response. Both PCA and LDA results show that the A.villosum samples from the four origins form distinct clusters in the score plots. The overall aroma intensities follow the order:Yangchun (Guangdong)>Changtai (Fujian)>Chengmai (Hainan)>Xishuangbanna (Yunnan).The cumulative contribution rate of PCA for the electronic tongue data is 97.14%, and the radar charts reveal significant differences among samples from different origins in taste dimensions, including astringency, bitterness, sweetness, saltiness, and sourness.［Conclusion］ The combined use of electronic nose and electronic tongue technologies enables rapid and objective discrimination of A.villosum from different geographical origins.
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60079
Article 144 of the Criminal Law of the People's Republic of China explicitly stipulates the crime of producing and selling toxic and harmful food. An analysis employing analytical frameworks such as collaborative governance theory, intergovernmental relations theory, and digital governance theory reveals that an institutional framework for investigative collaboration concerning such crimes has preliminarily taken shape, and collaborative models at the practical operational level are undergoing continuous innovation. However, examined from the perspective of effectiveness, there remains considerable room for improvement in terms of information sharing, evidence conversion, and the execution mechanism of cross-regional and cross-departmental collaboration. The underlying causes are that the various collaboration dilemmas are not merely issues at the operational level, but rather the result of the superposition of multiple deep-seated factors, including institutional fragmentation, insufficient institutional supply, lagging technological adaptation, and imbalanced incentives and constraints. Therefore, it is necessary to optimize and innovate the investigative collaboration system for crimes of producing and selling toxic and harmful food by constructing an information-sharing platform that breaks down data barriers, unifying the standards and procedures for evidence conversion,and improving the execution mechanisms for cross-regional and cross-departmental collaboration.
Food Equipment & Intelligent Manufacturing
Intelligent temperature and humidity control system for Daqu fermentation rooms using Smith predictor-based fuzzy PID
YANG Haili, LIAO Xilong, LIU Sai, HU Xinjun, LI Lan, XIE Liangliang, CHEN Shan, and FEI Lei
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80584
［Objective］ To address the strong delay and nonlinearity in the Daqu fermentation process.［Methods］ This study proposes a coordinated control strategy combining a Smith predictor and fuzzy proportional -integral -derivative (PID). By establishing a mathematical model of the fermentation process, the Smith predictor is used to compensate for the delay. Combined with fuzzy rules, the PID parameters are tuned online, achieving precise control of temperature and humidity.［Results］ Compared with traditional and fuzzy PID control, the temperature overshoot is reduced by 23.3% and 4.7%,respectively,while the adjustment time is shortened by 15.81% and 11.53%,respectively. For humidity, the overshoot is reduced by 31.4% and 5.7%, while the adjustment time is shortened by 34.57% and 23.66%, respectively.［Conclusion］ The proposed method ensures that the maximum deviation from the target temperature and humidity curves is less than 2 ℃ and 3% RH, respectively, with the error band stabilizing at ±1 ℃ and ±2% RH. The system demonstrates uniform control performance and strong robustness.
Design and test analysis of automatic disemboweling device for chilled fresh duck carcasses
WANG Yuhao, BAI Zongchun, ZHAO Shida, LIU Yunping, and ZHENG Hao
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80535
［Objective］ To solve the problems of low automation level and high labor intensity in the disemboweling process of the current meat duck slaughtering and processing technology.［Methods］ With chilled fresh duck carcasses as the research object, an automatic disemboweling device for chilled fresh duck carcasses was created by simulating the existing manual disemboweling method. A special disemboweling tool was designed. Mathematical analysis was used to conduct motion analysis and spatial curve fitting of the disemboweling action of the tool, so as to obtain the characteristic equation and analyze the rationality of the design of the duck carcass disemboweling tool. In addition, the control logic was established by combining an STM 32 microcontroller and a signal processing module, and the control system was developed. The duck carcass disemboweling error rate was introduced as an index. Tool rotation speed, hanging chain traction speed, and duck carcass mass were selected as factors with three levels each. An orthogonal test was designed to optimize the parameters of the automatic disemboweling device for chilled fresh duck carcasses, and the influence laws of each factor on the disemboweling error rate were clarified.［Results］The proposed automatic disemboweling device for chilled fresh duck carcasses achieves the optimal disemboweling effect and the lowest disemboweling error rate of 3.29% for chilled fresh duck carcasses with a mass of 2.3~2.6 kg under the conditions of a disemboweling tool rotation speed of 10 r/min and a hanging chain traction speed of 0.086 m/s.［Conclusion］ The proposed automatic disemboweling device for chilled fresh duck carcasses can realize the correct limitation and automatic disemboweling operation of duck carcasses.
Storage Transportation & Preservation
Detection of early browning inside fragrant pears based on time-frequency images of acoustic and vibration signals
ZHANG Feng, YU Junyang, XIAO Ping, ZHANG Hui, and WANG Kai
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80605
［Objective］ To explore the detection efficacy of models constructed by combining time-frequency image features of the fragrant pears in acoustic and vibration with machine learning algorithms.［Methods］ Acoustic and vibration signals are collected from fragrant pears exhibiting varying degrees of internal browning using a custom-built non-destructive detection device. Time-frequency images are transformed using the short-time Fourier transform (STFT),continuous wavelet transform (CWT), and the S-transform. Then, texture feature parameters in 15 time-frequency domains are extracted, respectively, from 3 types of time-frequency images using the Gray-Gradient Co-occurrence Matrix (GGCM). Additionally, correlation analysis is performed between these feature parameters and the fragrant pear browning levels. Subsequently,5 types of machine learning models [random forest, naïve Bayes, k-nearest neighbors (KNN), extreme learning machine (ELM), and support vector machine (SVM )] are built using the feature datasets of 3 distinct time-frequency domains for internal browning detection.［Results］ The SVM model achieves the best classification performance for feature parameters of the S-transform time-frequency images, exceeding 90% in accuracy, precision, recall, and weighted score. Based on the model confusion matrix, the constructed model achieves identification accuracies of 93.1% for healthy pears, 94.9% for mildly browned pears, and 92.1% for severely browned pears.［Conclusion］ Time-frequency image information of acoustic vibration signals can be applied to the detection of early browning inside fragrant pears.
A rapid quality inspection method for refrigerated fish based on improved PLSR-YOLOv 13
WU Xia, TIAN Erlin, WANG Qifeng, and ZHU Cong
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60020
［Objective］ To effectively solve the problems of complex operation, long time consumption, insufficient accuracy, and difficulty in balancing speed and accuracy in existing quality inspection methods for refrigerated fish.［Methods］ On the basis of a food quality inspection system that integrates multiple detection technologies, a rapid quality inspection method for refrigerated fish that combines hyperspectral data and machine vision is constructed. The hyperspectral imaging technology is employed to collect spectral data of refrigerated fish, and the data are preprocessed and input into an improved partial least squares regression model to achieve accurate determination of total volatile basic nitrogen content, and then the internal quality is graded based on the content. The machine vision technology is adopted to collect overall appearance images of refrigerated fish, and the images are input into an improved YOLOv 13 model to achieve the grading of appearance quality. Internal inspection and external inspection are combined to comprehensively evaluate the quality of fish. Through comparative experiments, the superiority of the proposed method compared with existing methods is verified.［Results］ The overall quality grading accuracy of the proposed fusion inspection method reaches 98.7%, and the improved PLSR model has a coefficient of determination being 0.970 for the total volatile basic nitrogen content, with a root mean square error of 0.15 mg/ 100 g. The improved YOLOv 13 model has an appearance quality grading accuracy of 99.0% and inference time <20 ms>/frame.［Conclusion］ The proposed fusion method effectively integrates the internal physicochemical advantages of hyperspectral imaging with the rapid appearance detection capabilities of machine vision, significantly enhancing inspection accuracy and speed and meeting the needs of rapid batch quality inspection in processing stages.
Effects of synergistic preservation technology on quality and shelf life of meat buns under room temperature storage
LI Shumin, YU Xin, DU Ting, WU Yina, and DU Xinjun
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80080
［Objective］ To develop a synergistic preservation scheme for meat buns that balances safety and quality stability, thereby achieving a 7-day safe shelf life during room temperature storage.［Methods］ High-temperature high-pressure sterilization or stewing is adopted as the core pretreatment procedure. The wrapper is added with calcium propionate (0.15 g/kg ),while the meat filling is incorporated with compound preservatives including sodium diacetate (1.5 g/kg ), potassium sorbate (0.060 g/kg ), and ε-polylysine (0.20 g/kg ). Combined with the synergistic effects of modified atmosphere packaging and preservation pads, a storage environment is constructed to continuously inhibit microbial regrowth and delay oxidation.［Results］ The meat buns are pretreated by high-temperature high-pressure sterilization or stewing before the synergistic treatment of compound chemical preservatives, modified atmosphere packaging, and preservation pads. After 7 days of storage at room temperature, the total bacterial count remains compliant with the national standard (≤100 CFU/g ), with sensory scores ranging from 36.8 to 38.1. Severe spoilage of all indicators is observed during storage from day 7 to day 10.［Conclusion］ The room -temperature shelf life of meat buns can be extended to 7 days through the integrated application of meat filling pretreatment, preservatives, modified atmosphere packaging, and preservation pads.
Effects of ozone treatment at different concentrations on storage quality of fresh peanuts
YANG Hui, HAN Junhao, XIE Yongkang, LI Ping, and CAO Shina
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80452
［Objective］ To study the preservation effect of ozone on fresh peanuts.［Methods］ "Four Red" fresh peanuts were used as experimental materials. Peanuts were treated with ozone at different concentrations (10,30,and 50 mg/L ) and stored at (4 ± 1) ℃ for 15 days. Edible quality, nutritional quality, and safety quality were measured every 3 days.［Results］ The effects of ozone treatment on the post-harvest storage quality of fresh peanuts varied with concentration. Compared with the control group, medium-to-low concentration ozone treatment (≤30 mg/L ) effectively reduced peanut mass loss, inhibited mold development and microbial growth, maintained stable kernel color and good texture, and delayed lipid and oil oxidation in cell membranes, thereby preserving nutritional quality. In contrast, high-concentration ozone treatment (50 mg/L ) accelerated quality deterioration during storage, particularly in the later stages, manifesting as intensified color changes, faster nutrient degradation, and accelerated lipid and oil oxidation. The optimal preservation effect was observed at 30 mg/L ozone.［Conclusion］ Ozone treatment is a suitable preservation technique for delaying post-harvest quality deterioration and extending the shelf life of fresh peanuts.
Effects of air-impingement jet drying on drying characteristics , color , nutritional quality and antioxidant capacity of Prunus armeniaca L. cv. Diaogan
CHENG Hui, GAO Jianrui, LI Chunqi, and LU Chunxia
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80287
［Objective］ Air-impingement jet drying technology is applied to explore the influence of drying temperature and air velocity on the drying characteristics, color, nutritional quality and antioxidant capacity of Prunus armeniaca L.cv.Diaogan.［Methods］ P.armeniaca samples are blanched and then dried at different temperatures (40,45,50,55,60 ℃) and air velocity (6,8,10,12,14 m/s), respectively. The drying characteristics, color, soluble sugar contents, total acid contents, total phenol contents and antioxidant activity were measured.［Results］ The air-impingement jet drying of P.armeniaca primarily falls into a rate-falling drying process. The drying curve and drying rate curve are significantly (P<0.05) affected by drying temperature but not significantly (P>0.05) by air velocity. The contents of soluble sugar, ascorbic acid, total acid, total phenol, and antioxidant activity of P.armeniaca are differentially affected by drying conditions. L* values, b* values, soluble sugar content, ascorbic acid content, total acid content, total phenol content, and antioxidant activities decreased significantly with increasing drying temperature (P<0.05). However, the activities of polyphenol oxidase and peroxidase are not |significantly affected (P>0.05). In addition, air velocity has no significant impact on the color, nutritional quality, and antioxidant activity (P>0.05).［Conclusion］ Considering both the drying efficiency and product quality comprehensively, a drying temperature of 50 ℃ and an air velocity of 12 m/s are selected as the optimal conditions for the air-impingement jet drying of P.armeniaca. Under these conditions, the drying process to reach the final moisture content requires only 16 h. This technology features a short drying cycle and produces high-quality dried products, demonstrating certain practical values.
Nutrition & Activities
Effects of wrinkled pea meal replacement powder on glucose and lipid metabolism disorders and gut microbiota in mice
CUI Yajun, HONG Lingyu, ZHOU Sumei, HE Yuhua, YAO Yang, and HOU Dianzhi
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80086
［Objective］ To investigate the effects of wrinkled pea meal replacement powder on glucose and lipid metabolism disorders and gut microbiota.［Methods］ A 12-week intervention experiment was conducted using a high-fat diet-fed mouse model. Changes in key indicators,including mouse phenotypes,blood biochemical parameters, histopathology, and gut microbial composition, were systematically monitored.［Results］ Wrinkled pea meal replacement powder significantly reduced fasting blood glucose, area under the blood glucose curve, and serum levels of total cholesterol, triglycerides, and low-density lipoprotein cholesterol in high-fat-fed mice (P<0.05). It effectively alleviated hepatic steatosis, reduced serum alanine aminotransferase levels (P<0.05), and significantly mitigated hepatocyte damage. Additionally, consumption of wrinkled pea meal replacement powder significantly regulated gut microecological imbalance induced by a high-fat diet, increased gut microbial richness, decreased the Firmicutes/Bacteroidetes ratio, and increased the relative abundance of beneficial bacteria, including norank_f_ Muribaculaceae, norank_o_ Clostridia _UCG- 014, and Bifidobacterium.［Conclusion］ Wrinkled pea meal replacement powder has potential application value in improving glucose and lipid metabolism and regulating gut health.
Effects of gardenia extract on body weight and intestinal mucosal microbiota in obese mice
LIU Qin, DENG Na, ZHOU Mengsi, and TAN Zhoujin
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81301
［Objective］ To explore the effects of gardenia extract on intestinal mucosal microbiota and body weight in mice fed a high -fat diet, and to explore the microecological mechanism of gardenia extract in obese mice.［Methods］ The potential mechanism of gardenia extract in treating obesity is predicted by network pharmacology and molecular docking technology. Additionally, 24 SPF C 57BL/6 male mice are randomly assigned into a blank group (8 mice ) and a model group (16 mice ). The model group receives a high-fat diet for 12 weeks, while the blank group receives an ordinary diet. After modeling, 12 successfully modeled mice are randomly divided into a natural recovery group (M group,n=6) and a gardenia extract group (Ga group,n=6). The 6 mice in the blank group are classified as the normal group (C group,n=6). The Ga group is administered with gardenia extract at a dose of 220 mg/ (kg·d) for 4 weeks, while the other two groups are gavaged with an equal volume of sterile water. After the intervention, small intestinal mucosa samples of mice in each group are obtained for characteristic analysis of the intestinal mucosal microbiota by the 16S rRNA gene high -throughput sequencing.［Results］ The network pharmacological analysis shows that gardenia extract can regulate 113 targets related to obesity, and the main regulatory pathways are metabolism and inflammatory reaction. The molecular docking results indicate that quercetin and other key components of gardenia extract exhibit high binding energy with core targets, such as TP53 and TNF. The in vivo experimental results reveal that after intervention, the weight gain rate of mice in the Ga group is slower than that in the M group. The α diversity of the intestinal mucosal microbiota exhibits an upward trend, with significant changes in the β diversity (P<0.05). On the phylum level, a significant increase occurs in the abundances of Actinobacteria and Verrucomicrobia (P<0.05), as well as Cyanobacteria. At the genus level, a significant increase occurs in the abundance of Vibrio (P<0.05). Lachnospiraceae NK 4A136 group and Veillonella are the characteristic bacteria in the M group.［Conclusion］ In treating obesity, gardenia extract has the characteristics of multi-target and multi-channel, with the core targets including lipid metabolism and inflammatory reaction. Gardenia extract, which changes the intestinal microbiota community, may slow down the weight growth trend of obese mice by up-regulating Actinobacteria, Verrucomicrobia, and Vibrio, while down-regulating Veillonella.
Anti-inflammatory effect of Sipunculus nudus collagen peptide and its mechanism in skin wound repair promotion in mice
HUANG Haoyang, ZHANG Junyi, SHEN Weiqiang, CAO Wenhong, and LIN Haisheng
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80521
［Objective］ To explore the repairing effect of Sipunculus nudus collagen peptide (SNCP ) on skin wounds and clarify its potential efficacy in anti -inflammation, oxidative stress regulation,and wound repair promotion.［Methods］ Collagen is extracted from the body wall of S.nudus via the hot water extraction method, and SNCP is subsequently prepared through enzymolysis and ultrafiltration. Then,the lipopolysaccharide (LPS)-induced RAW 264.7 cell inflammation model and the whole cortex wound inflammation model in mice are employed to detect the effect of SNCP on cytotoxicity and cell morphology, as well as the inflammatory, antioxidant, and growth factors in mouse wound tissues.［Results］ At 50 to 400 μg/mL, SNCP exhibits no cytotoxicity, significantly improves the LPS-induced abnormal cell morphology, and effectively reduces nitric oxide (NO) level, demonstrating potent in vitro anti-inflammatory activity. Additionally, SNCP significantly improves the wound healing rate in the whole mouse cortex. By downregulating tumor necrosis factor -α (TNF -α), interleukin -1β (IL-1β), and interleukin -6 (IL-6) levels, SNCP upregulates catalase (CAT ) and superoxide dismutase (SOD ) activities, thus promoting fibroblast growth factor (FGF ), transforming growth factor -β1 (TGF -β1), and vascular endothelial growth factor (VEGF ) expression. These collective actions alleviate the inflammatory response, mitigate oxidative stress injury, ultimately promoting wound healing.［Conclusion］ SNCP demonstrates anti-inflammation and skin wound repair promotion activities.
Development & Application
Flavonoid extraction and antioxidant activity of Daidai's physiological fallen fruits
ZHANG Xinyi, LI Qili, LI Zhijian, GE Hanxiao, SHAO Yuting, XIAO Yecheng, LI Tao, and SU Donglin
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80141
［Objective］ To explore a green extraction process for flavonoids from Daidai's physiological fallen fruits and to analyze the composition, microstructure, and antioxidant activity of the extracts.［Methods］ Flavonoids were extracted from Daidai's physiological fallen fruits using an ethanol-water solution combined with ultrasonic-assisted extraction. The extraction conditions were optimized through single-factor experiments. The flavonoid composition of the extract was determined by high-performance liquid chromatography (HPLC ), its microstructure was observed using scanning electron microscopy (SEM ), and in vitro antioxidant activity was evaluated by DPPH radical 苏东林（1979—），男，湖南省农业科学院研究员，博士。E-mail：sdl791228 @163.com scavenging, ABTS radical scavenging, and FRAP assays.［Results］ The optimal extraction conditions were: 75% ethanol, 50 min extraction time, 55 ℃,a 1∶45 (g/mL ) solid-liquid ratio, and two extraction cycles, achieving a yield of (98.22±0.46)%. The main flavonoid components were naringin, naringenin, narirutin, and nobiletin, with naringin showing the highest content. SEM images showed the flavonoid extract exhibited a fragmented, glass-like morphology of various sizes. In vitro antioxidant assays demonstrated that the extract had significantly higher DPPH and ABTS radical scavenging activities and FRAP reducing power than the raw fallen fruit material.［Conclusion］ The ethanol-water ultrasonic-assisted extraction method efficiently recovers flavonoids from Daidai's physiological fallen fruits. The extract is rich in multiple flavonoid components and exhibits excellent antioxidant activity.
Effect of garlic paste addition on volatile flavor substances in crayfish tails
TU Jianqiu, FU Wenjun, YANG Xiaocong, JING Lixiang, ZHU Jing, and LI Jianfang
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80368
［Objective］ To investigate the effect of garlic paste addition on volatile flavor substances and color attributes of crayfish tails, and provide a theoretical basis for flavor standardization in industrial production.［Methods］ This paper adopts gas chromatography-ion mobility spectrometry (GC-IMS ) combined with colorimetric analysis to study the characteristics of volatile components and color parameters (L*,a*,b* values ) of crayfish tails under garlic paste additions of 0%,4.4%,8.8%,13.2%,17.6%,and 22.0%. Principal component analysis (PCA ) is applied to analyze flavor differences.［Results］ Colorimetric analysis reveals that garlic paste addition significantly decreases L* from 45.69 to 34.50 and b* from 39.24 to 29.94 (P<0.05), while a* values show a significant difference under the garlic paste addition of more than 13.2% (P<0.05). A total of 53 volatile substances are identified by GC-IMS, and their total content increases gradually with the rising garlic paste addition (highest value in the 22% group at 18 749 and lowest value in the control group at 10 758). Camphene, 2-ethylbutanoic acid, 2-methylbutyl acetate, allyl isothiocyanate, and heptanal are identified as intrinsic flavor markers of crayfish meat. Key contributors to flavor include camphene, 1-heptanol, 3-pentenenitrile, 2,3-pentanedione, diacetyl, and isopropanol. PCA shows that the 13.2%~17.6% group exhibits significantly different flavor characteristics from other groups (PC1 contribution rate of 76%).［Conclusion］ Under the garlic paste addition of 8.8%~13.2%, the optimal balance between flavor and color attributes is achieved, while excessive addition of more than 17.6% results in aldehyde overaccumulation and accelerated browning.
Optimization of polysaccharide extraction process from Chlorella vulgaris and their antioxidant activity
WANG Hua, ZHANG Pengjuan, XUE Xiaodong, and LIU Ziyu
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80165
［Objective］ To optimize the extraction process of Chlorella vulgaris polysaccharides using response surface methodology and analyze their antioxidant activity.［Methods］ The extraction rate of C.vulgaris polysaccharides is used as an evaluation index, and the single factor method is used to select the three factors with the greatest impact on the polysaccharide extraction rate. Box-Behnken design is used to optimize the extraction process. The antioxidant capacity of C.vulgaris polysaccharides is evaluated by DPPH scavenging rate, hydroxyl radical scavenging rate and total reducing power.［Results］ The optimal extraction conditions are determined as follows: sodium hydroxide mass concentration of 1.70 g/100 mL, extraction temperature of 72 ℃, and extraction time of 3.25 h. Under these conditions, the extraction rate of polysaccharides reaches 4.771%. The polysaccharides exhibited significant scavenging effects on both DPPH radicals and hydroxyl radicals, with their half maximal inhibitory concentrations (IC50) being 470 and 850 μg/mL, respectively. Additionally, the total reducing power gradually increases with rising sample concentration, reaching 0.508 when the mass concentration was 100 μg/mL.［Conclusion］ The optimal conditions for extracting polysaccharides from C.vulgaris, optimized by response surface analysis, have practical operability. C.vulgaris polysaccharides have certain antioxidant capacity and hold potential applications in various fields such as food, medicine, and cosmetics.
Advances
Zinc biofortification technologies , edible safety , and physiological function regulation in edible mushrooms
WU Bingbing, SHI Nengpai, SU Jianwei, HOU Xuemei, and LIN Xiangyang
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80097
Zinc (Zn) is an essential trace element for humans, and dietary zinc deficiency is an important global public health issue. Edible mushrooms have become highly promising carriers for zinc biofortification due to their natural mineral accumulation ability and the capacity to convert inorganic zinc into organically bound states with higher bioavailability. The enrichment and absorption of zinc, intracellular homeostasis regulation, and subcellular distribution patterns during the cultivation process of edible mushrooms were summarized, and the key factors influencing the efficiency of zinc biofortification, including fungal species, zinc sources (inorganic, organic, or nano forms ),application methods,and cultivation conditions, were evaluated. In addition, the effects of zinc enrichment on the biosynthesis and biological activity of fungal polysaccharides, as well as the interactions between zinc and other essential metals during the accumulation process, were analyzed. Based on this, the key challenges faced in balancing nutritional enhancement, functional quality, and consumer safety when developing safe and effective zinc biofortified edible mushrooms were summarized.
Effects of thermal processing methods on flavor quality of fish meat and differential formation mechanisms : a review
ZOU Wanghua, HOU Xiaoyi, LIU Miao, DENG Na, NI Panxianzhi, LI Hui, FU Haohua, and WANG Jianhui
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80238
Thermal processing is the most commonly used technique for fish products. Different thermal processing techniques vary in the degree of lipid oxidation, protein degradation, and Maillard reaction, as well as the synergy among these reactions, thereby differentially affecting flavor. Focusing on four typical thermal processing methods, steaming, boiling, frying, and roasting, this paper reviews the flavor change patterns in various types of fish products under different thermal processing conditions. Moreover, from the perspective of the synergy among lipid oxidation and decomposition, protein degradation, and the Maillard reaction, this paper systematically elucidates the formation mechanisms underlying the flavor substance enrichment and differentiation in fish meat during thermal processing.
Advances in extraction and detection technologies for veterinary drug residues in food
LUO Qiaoqiao, YUAN Yufeng, JIA Yunzhu, CHEN Qingya, TAN Fang, and ZHAO Xin
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80918
Veterinary drug residues constitute a global challenge that poses significant threats to food safety and public health. This review systematically summarizes recent advances in detection technologies for veterinary drug residues in food, with a particular focus on the performance characteristics and application status of sample extraction techniques (including liquid-liquid extraction, solid phase extraction, accelerated solvent extraction, QuEChERS, and magnetic solid phase microextraction ),as well as analytical methods (including chromatographic-mass spectrometric techniques, immunoassays, capillary electrophoresis, biosensors, and quantum dots -based approaches ). Comparative analysis reveals that accelerated solvent extraction (ASE ) and QuEChERS have emerged as mainstream pretreatment techniques owing to their high efficiency, automation, and environmental friendliness. Liquid chromatography-tandem mass spectrometry (LC-MS/MS ) remains the gold standard, due to its high sensitivity (limit of detection as low as 0.04 μg/kg ) and capability for simultaneous multi-residue determination (>100 compounds ). Meanwhile, electrochemical biosensors and molecularly imprinted polymer-based sensors demonstrate considerable potential for rapid on-site screening. Future research should aim to overcome current challenges such as complex matrix interference and accurate analysis of ultra-trace multi-residues, while promoting innovation in nanomaterial modification, multi-technology integration, and portable devices.
Research progress on the extraction of functional components from Chinese Baijiu distiller's grains and their high-value applications
WANG Yanyong and GUO Shuanghai
Date posted: 6-17-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80828
Chinese Baijiu distiller's grains represent a major by-product of the Baijiu brewing industry. The solid-state or liquid-state multi-strain fermentation process endows them with complex chemical compositions and functional properties, conferring considerable potential for further development. This study describes the chemical composition of Chinese Baijiu distiller's grains, discusses the differences in functional components arising from the brewing processes of various Baijiu aroma types, and evaluates advanced extraction techniques targeting core components, including proteins, dietary fibers, and polyphenols. The biological activities of Chinese Baijiu distiller's grain extracts, such as antioxidant, antihypertensive, and immunoregulatory effects, as well as their underlying mechanisms of action, are summarized. Furthermore, the application prospects of these extracts as functional food ingredients are also explored.
