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Some Reflections on Modern Science of Agricultural Product Quality JI ShengYang, LU BaiYi, LI PeiWu Scientia Agricultura Sinica    2025, 58 (9): 1830-1844.   DOI: 10.3864/j.issn.0578-1752.2025.09.012 Abstract （18）   HTML （2）    PDF （4327KB）（14）       Knowledge map    Save Meeting the evolving demands of the public for the nutrition and quality of agricultural products is the eternal driving force and direction for high-quality agricultural development. Science of agricultural product quality has emerged in response to this need, which plays a crucial role in guiding the development of the agricultural industry and supporting rural revitalization. Based on a review of domestic and international research on agricultural product quality, this paper outlined the development history of science of agricultural product quality and introduced the concept of modern science of agricultural product quality. This concept focused on agricultural products such as grains, vegetables, aquatic products, dairy, fruits, meat, poultry, tuber and root, and medicinal food plants. By employing modern detection methods and analytical techniques, the core of this discipline was the nutritional quality and intelligent characterization of agricultural products. It aimed to establish a quality evaluation system for agricultural products based on different uses, elucidate the material basis and influencing factors of product quality, uncover the mechanisms of quality composition (structure-function) and quality formation (deterioration), and establish comprehensive control measures, thus producing high-quality agricultural products to meet consumer demand, guide processing, and improve agricultural industrial efficiency. From the perspective of industrial high-quality development and public health, the paper also analyzed the necessity of modern science of agricultural product quality research. Additionally, it identified key challenges in current agricultural product quality research, including: (1) Unclear spatiotemporal variation patterns and undefined characteristic quality, lack of evaluation technologies, and low precision and portability of detection technologies; (2) The complexity of agricultural product components, unclear relationships between spatial structure and quality characteristics, excessive processing, resource waste, and difficulty in premium prices for high quality; (3) Unclear quality influence patterns, unidentified molecular targets for formation and deterioration, and difficulty in controlling and maintaining quality. Based on these challenges, the paper proposed three major research areas in modern science of agricultural product quality, including agricultural products characteristic quality exploration and evaluation detection technologies, mechanisms of quality composition (structure-function) and high-value utilization technologies, and mechanisms of quality formation (deterioration) and control technologies. Finally, the paper outlined key future research tasks, including: (1) Constructing a database of agricultural product quality based on IoT, big data, and artifical intelligence technologies to achieve precise individual nutritional needs; (2) Building sensor networks and data collection systems driven by AI-powered supply chain technologies to achieve intelligent characterization of agricultural product quality throughout the entire industry chain; (3) Developing a green circular model system based on quality gradients and comprehensive utilization technologies to realize high-value resource transformation in the entire agricultural production process; (4) Creating an agricultural product AI intelligent system based on multi-source knowledge integration technologies for full-process quality control of agricultural products. This review aimed to provide the guidance and support for agricultural research, production, and management practices, addressing current bottlenecks in improving agricultural product quality, and contributing to the high-quality development of the agricultural industry. Table and Figures | Reference | Related Articles | Metrics

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Purification of Deoxynivalenol-3-Glucoside by Using Macroporous Adsorption Resin Combined with High-Speed Counter-Current Chromatography CHEN LongYun, HU JunQiang, HE Can, SHI JianRong, XU JianHong, WANG Gang Scientia Agricultura Sinica    2025, 58 (8): 1627-1637.   DOI: 10.3864/j.issn.0578-1752.2025.08.013 Abstract （44）   HTML （1）    PDF （1087KB）（27）       Knowledge map    Save 【Objective】 Deoxynivalenol-3-glucoside (DON-3G) is the most commonly found masked mycotoxin in cereals, however, the high cost of substrates hinders further studies on it. This study aimed to develop an efficient and affordable method for the large-scale purification of DON-3G from the enzymatic transformation product. 【Method】 Static adsorption experiments were utilized to screen various types of adsorption and ion-exchange resins, and a single-factor experimental design was employed to determine the optimal adsorption and desorption conditions. The adsorption thermodynamic model was established to fit the adsorption behavior. The pure material of DON-3G was then prepared using high-speed counter-current chromatography (HSCCC), and the biphasic systems were screened. The UV and NMR spectroscopy were used to confirm the product's structure, and high-performance liquid chromatography (HPLC) was used to assess its purity.【Result】With a maximal adsorption capacity of 269.23 μg·g-1 resin, the XAD-4 resin was determined to be the most effective macroporous resin for adsorbing DON-3G from the reaction system. The 40% methanol solution was used as the desorption solvent, because it could elute DON-3G within 5 bed volume. DON-3G and unreacted DON were separated using a biphasic system with n-butanol/trifluoroacetic acid/water (1:0.01:1) at a flow rate of 1 mL·min-1, a rotation speed of 1 000 r/min, and a column temperature of 35 ℃ under the bidirectional elution mode. With optimal conditions, the HSCCC process produced DON-3G with a purity of 97.46% and the recovery rate was 79.7%. Unreacted DON could be recovered by reverse elution.【Conclusion】Over 100 mg of DON-3G might be separated and purified using this approach in a single run, paving the way for the subsequent research targeting DON-3G. Table and Figures | Reference | Related Articles | Metrics

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Effects of Bacterial Cellulose Combined pH Shifting Treatment on Gel Characteristics and Microstructure of Soy Protein Isolate YAN SunHui, LUO Cheng, CHEN YinJi, ZHUANG XinBo Scientia Agricultura Sinica    2025, 58 (6): 1210-1222.   DOI: 10.3864/j.issn.0578-1752.2025.06.012 Abstract （45）   HTML （19）    PDF （5130KB）（36）       Knowledge map    Save 【Objective】 This study aimed to investigate the effects of bacterial cellulose combined pH shifting treatment on the gel properties and microstructure of soy protein isolate, and to elucidate the underlying mechanisms, so as to provide the theoretical support for the interactions between insoluble polysaccharides and protein molecules.【Method】 Soy protein isolate-bacterial cellulose composite systems were prepared with varying ratios of bacterial cellulose, with and without pH shifting treatment. Then, the effects of bacterial cellulose combined with pH shift treatment the gel properties, rheological characteristics, and microstructure of the soy protein isolate composite systems were study.【Result】 After the bacterial cellulose combined with pH shifting treatment, the particle size distribution analysis revealed a new composite peak around 4 145 nm, indicating an increase in the particle size of the soy protein isolate composite system. Additionally, as the ratio of bacterial cellulose increased, the particle size further rose to approximately 4 801 nm. The turbidity of the soy protein isolate with bacterial cellulose combined pH shifting treatment significantly increased, and this turbidity also rose with the higher addition of bacterial cellulose. Notably, the surface hydrophobicity of the group with bacterial cellulose combined pH shifting treatment was significantly enhanced (P<0.05). The visual appearance of the composite gel indicated that both the group with bacterial cellulose addition and the group with bacterial cellulose combined pH shifting treatment exhibited a smooth surface and good elasticity following the thermal process. The gel strength and rheological properties of the group with bacterial cellulose combined pH shifting treatment (15:1) showed significant improvement (P<0.05), with values increasing from 21.49 g and 0.93 Pa to 129.16 g and 556.2 Pa, respectively (P<0.05). Furthermore, the content of the β-sheet structure in the secondary structure increased significantly from 39.58% to 42.05% (P<0.05). Paraffin section results indicated that the bacterial cellulose physically filled the protein gel network, showing a distinct boundary with the soy protein isolate. In contrast, the gel network of the composite system treated with bacterial cellulose combined pH shifting treatment was uniformly distributed. Scanning electron microscopy (SEM) analysis showed that the soy protein isolate exhibited a porous structure with numerous aggregated formations, while the group with bacterial cellulose addition demonstrated extensive areas of accumulation. In the group bacterial cellulose combined pH shifting treatment, the filamentous bacterial cellulose was found to be embedded within the soy protein isolate, resulting in a tightly cross-linked protein structure. Laser confocal microscopy results indicated the presence of numerous pore structures in the control group, while the addition of bacterial cellulose did not reduce these pore structures and exhibited a phase-separated microstructure. However, after the pH shifting treatment, a tighter intertwined connection was formed between the soy protein isolate and bacterial cellulose, leading to a microstructure transformation from phase separation to phase uniformity, accompanied by a decrease in pore structure.【Conclusion】 The combination of bacterial cellulose with pH shift treatment could improve the gel properties of soybean protein isolate, and promote the phase separation structure to a uniform phase structure, which made the microstructure of the composite gel system more uniform and dense. Table and Figures | Reference | Related Articles | Metrics

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Formation and Structure of Wheat Bran Polysaccharide-Golden Threadfin Bream Surimi Blended Gel ZHANG Tao, WANG Huan, XIE HongKai, CHEN YinJi Scientia Agricultura Sinica    2025, 58 (5): 1004-1016.   DOI: 10.3864/j.issn.0578-1752.2025.05.014 Abstract （70）   HTML （11）    PDF （3159KB）（46）       Knowledge map    Save 【Objective】This study aimed to investigate the impact of wheat bran polysaccharide on the physical properties and microstructure of surimi gel, and to elucidate the mechanism by which the concentration of wheat bran polysaccharide affects surimi gel characteristics, so as to provide the theoretical support for enhancing surimi gel quality through the utilization of wheat bran by-products.【Method】Different concentrations of wheat bran polysaccharide were added to threadfin bream (Nemipterus virgatus) surimi to prepare composite gels. The effects of wheat bran polysaccharide on the characteristics and structures of surimi gel were investigated using texture analysis, rheological test, molecular interaction measurement, Fourier transform infrared (FTIR) spectroscopy, and scanning electron microscopy (SEM).【Result】The impact of wheat bran polysaccharide on the macroscopic physical properties and microstructures of surimi gel exhibited a pronounced concentration dependence. As the amount of wheat bran polysaccharide increased, the rheological parameters (G' and G" values), water holding capacity, texture profile analysis (TPA) values, gel strength, and water distributions of the blended system were all initially elevated and then declined, achieving the maximum improvement at the addition level of 1.0%. FTIR revealed that the secondary structure of proteins during the heat-induced gelation of surimi was closely related to the polysaccharide content: with increasing polysaccharide content, the α-helix content gradually decreased, while β-turn and β-sheet content showed an upward trend (P<0.05). However, when the polysaccharide addition exceeded 1.0%, the α-helix content gradually increased again, while β-turn and β-sheet content exhibited downtrends. This may be due to the concentration-dependent effect of polysaccharides on the disulfide bonds and electrostatic interactions, which were the primary intermolecular forces within the protein gel, leading to the changes in its secondary structure. SDS-PAGE electrophoresis showed that when the polysaccharide addition was over 1.0%, the actin (AC) and myosin heavy chain (MHC) bands became significantly lighter, with dark bands accumulating at the top of the stacking gel. SEM observations of the microstructure of surimi gels revealed that as the polysaccharide added, the pore size within the surimi gel network gradually reduced. When the polysaccharide addition reached 1.0%, the surimi gel network structure was the most compact, with the fractal dimension (Df) reaching a maximum value of 2.8657. Further addition of the polysaccharide leaded to phase separation in the gel system, and extensive self-aggregation of polysaccharides disrupted the surimi protein gel network, resulting in a decrease of Df.【Conclusion】Wheat bran polysaccharide with the concentration of 1.0% to the surimi could be used as a filler as well we water retention agent in the three-dimensional network structure of surimi protein, and induce the formation of a more uniform and dense gel matrix, which could effectively improve the gel quality of surimi. Table and Figures | Reference | Related Articles | Metrics

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Regression Analysis of the Differences in the Bioaccessibility of Six Nutrients in the Flesh of Melons from Different Production Areas and Their Relationship with Soil Element Content WANG XiaoTing, SHEN Qi, PAN JuXiu, MA Lei, HE WeiZhong, WANG Cheng Scientia Agricultura Sinica    2025, 58 (4): 779-791.   DOI: 10.3864/j.issn.0578-1752.2025.04.012 Abstract （71）   HTML （6）    PDF （1003KB）（56）       Knowledge map    Save 【Objective】This study aimed to clarify the differences in the bioaccessibility of four sugars and two vitamins in melon pulp from different producing areas, and to explore the influence of soil element content on the formation of this difference, so as to provide suggestions and dietary references for melon cultivation and consumers.【Method】Taking the pulp of 30 samples of the same variety of melon Nasimi and the corresponding rhizosphere soil from Turpan, Hami, Yining producing areas as the research object, the content of reducing sugar, fructose, glucose, sucrose, VB1, VB2 and 22 elements (such as Fe, Mn, and Zn) in soil samples were analyzed with test equipment, such as high-performance liquid chromatograph (HPLC) and inductively co,upled plasma mass spectrometer (ICP-MS). In vitro simulated digestion was used to detect the content of related nutrients, and the bioaccessibility of nutrients was calculated. Statistical analysis methods such as correlation analysis, orthogonal partial least squares regression PLS-DA, and multiple linear regression analysis were used to compare the differences in the bioaccessibility of the above four sugars and two vitamins in melon pulp from three producing areas, and to explore the influence of soil element content on this difference.【Result】The bioaccessibility of reducing sugar and fructose in Turpan melon pulp was 118.35% and 113.02%, respectively, which was higher than that in the other two producing areas. The bioaccessibility of glucose in Hami melon pulp was higher than that in the other two producing areas, reaching 195.27%. The content and bioaccessibility of VB1 and VB2 in Yining melon pulp were higher than those in the other two producing areas. The results of correlation analysis showed that the bioaccessibility of reducing sugar in melon pulp was significantly negatively correlated with the contents of seven elements (Cr, Ni, Sn, Sb, Ba, Tl, and Pb) in soil, and positively correlated with the content of B element. The bioaccessibility of glucose was negatively correlated with the content of Be, Al, Sr, Sn, Sb, Ba, Tl, and Pb in soil, and positively correlated with the content of Ti, V, Co, Cu, As, Se, and Mo. The bioaccessibility of VB1 was positively correlated with the content of Cr, Co, Ni, Cu, B, and Sr in soil. The bioaccessibility of VB2 was positively correlated with the content of Al and Sr in soil. Regression analysis results showed that soil element content was an important factor affecting the bioaccessibility of four nutrients in melon pulp, and the influence degree was in the order of glucose > VB1 > reducing sugar > VB2. The content of Tl, V, Zn, Sn; Al, Zn, Sb, Tl, Fe, Mn, Zn; Al, V, Sr, Cd, and Ba in soil were important factors affecting the bioaccessibility of glucose, reducing sugar, VB1, and VB2 in melon pulp.【Conclusion】The technology for improving the bioaccessibility of glucose, reducing sugar, VB1, and VB2 in melon pulp could be explored by regulating the content of elements, such as Tl, V, Zn, Sn; Al, Zn, Sb, Tl, Fe, Mn, Zn; Al, V, Sr, Cd, and Ba in soil. Table and Figures | Reference | Related Articles | Metrics

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Variation of Different Drying Methods on the Quality of Capsicum annuum L. WU LiDong, LIN ShuTing, QIU YinHui, LIU YaTing, ZHANG Rui, LI YongQing, SHANG Wei, ZHONG LiuQing Scientia Agricultura Sinica    2025, 58 (3): 582-599.   DOI: 10.3864/j.issn.0578-1752.2025.03.013 Abstract （131）   HTML （23）    PDF （5405KB）（80）       Knowledge map    Save 【Objective】In order to provide a theoretical basis for the processing and industrialization of dried capsicum products, the differences of different drying methods on the quality characteristics of capsicum were explored. 【Method】With self breeding MJ7 and MJ8 as test materials, differences in their appearance, nutritional components, and volatile components were analyzed based on 3 different methods: natural drying (ND), hot air drying (HAD), and vacuum freeze drying (VFD), and the topsis method was used for comprehensive evaluation. 【Result】With an overall performance of HAD>ND>VFD, capsicum by VFD had the closest appearance to fresh, and the values of L*, a* (red pepper)/b* (yellow pepper), and C were significantly(P<0.05) higher than those of ND and HAD. The content of HAD dihydrocapsaicin were lowest at 1.82和2.06 g·kg-1, which was significantly different from ND and VFD (P<0.05). VFD had a a good yield of capsaicin in MJ7 with content of 7.01 g·kg-1. In contrary to red pepper, yellow pepper had a significant difference(P<0.05) in color value, VFD exhibited a highest value of 2.48, which were twice and 1.84 times higher than that of ND and HAD. HAD retained theirs fat and protein better, while ND and VFD difference were marked. ND had the highest retention of sugars at 41.38 and 35.36 mg·g-1, which were higher than VFD and HAD for 1.03 and 1.1 times. The crude fiber of both two types capsicums showed no obvious significant difference with content at 20.56%-20.61% and 21.91%-21.95%. Meanwhile, 73 volatile components were identified in two types of capsicums, including esters, ketones, alcohols, aldehydes, acids and terpenes. Volatile components in three types of dried capsicums were the same, esters were the main volatile components in capsicums. But their content was different, ND accounted for 40.35% and 58.66%, while HAD and VFD up to 72%, mainly included Hexyl 2-methylbutanoate (D), Hexyl 2-methylpropanoate (D), and n-octyl acetate (D). The result of cluster analysis was consistent with principal component analysis, the three drying methods of capsicums are classified separately. 19 characteristic differential metabolites were identified by partial least squares analysis, among which Hexyl 2-methylbutanoate (D), Hexyl 2-methylpropanoate (D), Acetic acid butyl ester (D), and 4-Methyl-2-pentanone (D) contributed the most. The topsis comprehensive evaluation analysis showed that VFD was the best in quality performance, followed by HAD, and ND had the worst performance. 【Conclusion】The effects of different drying methods exhibited various influences on the appearance, nutritional components, and volatile components of capsicums. Due to its good performance in overall quality, VFD can be used as an ideal drying method for capsicums. Table and Figures | Reference | Related Articles | Metrics

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Functional Modification of Genetically Engineered Antibodies and Their Application Strategies in Agriculture and Food Safety XU ChongXin, SHEN JianXing, JIN JiaFeng, HE Xin, XIE YaJing, ZHANG Xiao, ZHU Qing, LIU Yuan, LIU XianJin Scientia Agricultura Sinica    2025, 58 (2): 355-386.   DOI: 10.3864/j.issn.0578-1752.2025.02.011 Abstract （119）   HTML （7）    PDF （2565KB）（77）       Knowledge map    Save Genetically engineered antibodies (GEAbs) represent a giant leap forward in the artificial directed design of antibodies. They exist in forms such as recombinant antigen binding fragment, single chain variable fragment and nanobodies, etc., and have been widely used in various fields of agricultural and food safety. Relevant innovation exploration and research are still ongoing, and their development is extremely rapid. This paper summarized the main derivative forms of GEAbs, the carrying platforms of phage, yeast, ribosomal and mammalian cells on which they rely, and the corresponding antigen-specific antibody targeting screening system. The key technical characteristics of their characteristic functional modifications, such as affinity maturation and enhancement of environmental stress stability, were analyzed through strategies, such as site-directed mutagenesis, chain-shuffling, error-prone PCR, DNA shuffling, homologous or heterologous antibody functional fragments and functional protein fusion. The preparation of corresponding antibody proteins using the expression systems of insect and animal cells, plant tissues, yeast, Escherichia coli (E. coli) and other microorganisms and the potential optimization strategies were summarized too. The application and research status of GEAbs in the immunoassay of agricultural and food safety hazards, such as environmental hazards of origin growing area, pesticides and veterinary drugs inputs, mycotoxins, foodborne pathogenic microorganisms and their toxic metabolites, foodborne allergens were reviewed. Combined with the latest achievements and research experience in the innovative research and development of the simulants for simulating Bt Cry toxin structure and even anti-insect function of Ab2β anti-idiotypic GEAbs and for simulating vancomycin anti-Staphylococcus aureus (S. aureus) function of Ab2β anti-idiotypic GEAbs from author’s team, which is based on the theoretical basis that Ab2β anti-idiotypic antibody, could simulate the structure of antigen and even the function of biological activity. The future development trend and feasible shortcut of GEAbs in green detection and green prevention and control of agricultural and food safety hazards were further discussed. This paper was expected to provide the latest and comprehensive literature with reference value and potential inspiration for the application of GEAbs in the fields of agricultural, food safety and nutrition quality assessment. Table and Figures | Reference | Related Articles | Metrics

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Effects of Alcalase Hydrolysis on the Structure, Aggregation Behavior and Gelling Properties of Quinoa Protein Isolate FENG Xiao, WEI JianFeng, FU LiXiao, WU ChaoSheng, YANG YuLing, TANG XiaoZhi Scientia Agricultura Sinica    2025, 58 (1): 170-181.   DOI: 10.3864/j.issn.0578-1752.2025.01.013 Abstract （118）   HTML （10）    PDF （4869KB）（59）       Knowledge map    Save 【Objective】This research studied the effects of alcalase hydrolysis on the structure, physicochemical properties and aggregation behavior of quinoa protein isolate (QPI), and explored its effects on the gelling properties of QPI. 【Method】QPI was extracted by alkaline extraction and acid precipitation method at 4 ℃. Alcalase with different enzyme-substrate ratios was added to the QPI solution to hydrolyze the protein. Thereafter, the changes of the composition, particle size, Zeta potential, solubility, and surface hydrophobicity (S0-ANS) of QPI were analyzed, and the correlation between these changes and the Th T fluorescence intensity and morphology of protein thermal aggregates were discussed. Furthermore, the concentration of QPI dispersion was elevated to form heat-induced QPI gels. The correlation among alcalase hydrolysis, aggregation behavior and gelling properties of QPI was discussed through the analysis of the microstructure, texture and protein secondary structure of QPI gels. Meanwhile, the reasons for the changes in the gelling properties of QPI induced by alcalase hydrolysis were revealed.【Result】With the increase of enzyme substrate ratio (E/S), the protein particle size of QPI dispersion (2%, w/v) gradually decreased, and its electronegativity increased first and then decreased. Meanwhile, the surface hydrophobicity of QPI gradually increased as the E/S increased. At the same time, the Th T fluorescence intensity of QPI aggregates showed an upward trend as E/S rose from 0 to 0.08%, and then declined when the E/S further increased to 0.14%. Through TEM observation, short fibrils (145-306 nm) and long fibrils (217-406 nm) were formed when E/S was 0.05% and 0.08%, respectively. However, with the further increase of E/S ratio, the length of fibrils became shorter, and more amorphous aggregates appeared. In addition, it was found that the aggregation behavior of QPI had a significant effect on its gelling properties (P<0.05). QPI gels showed enhanced hardness, higher storage modulus and a denser network structure, when fibrillar aggregation was dominant. Compared with short fibrils, long fibrils exerted a more significant effect to improve the gelling properties. Furthermore, alcalase showed a significant effect on the protein secondary structure of QPI gels, and the contents of β-sheet and random coil rose first and then decreased with the increase of E/S.【Conclusion】The limited alcalase hydrolysis promoted QPI to form ordered fibrillar aggregates, and further improved its gelling properties. When the E/S was 0.08%, QPI formed the longest fibrils, and QPI gels exhibited the highest hardness as well as the most favorable viscoelastic properties. Meanwhile, the protein secondary structure of QPI gels was ordered, and their microstructure was dense. However, the higher degree of hydrolysis was unfavorable to form fibrillar aggregates and failed to improve the gelling properties. Therefore, limited alcalase hydrolysis could significantly improve the weak gelling properties of QPI through fibrillation. Table and Figures | Reference | Related Articles | Metrics

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Analysis of Discriminate Volatilome of Lamb Under Various Chinese- Style Cooking XU Le, ZHANG DeQuan, GU MingHui, YANG Qi, LI ShaoBo, CHEN PengYu, LI Xin, CHEN Li Scientia Agricultura Sinica    2024, 57 (24): 4964-4977.   DOI: 10.3864/j.issn.0578-1752.2024.24.011 Abstract （131）   HTML （6）    PDF （8735KB）（265）       Knowledge map    Save 【Backgroud】As a traditional method of food processing, Chinese-style cooking is widely favored by consumers in China. However, the characteristic flavors of Chinese-style dishes are easily lost, resulting in decreased product quality during industrial production. 【Objective】Based on the difference of odor fingerprints, the corresponding control methods were developed to solve the problem of flavor loss in the industrial production of Chinese cooking dishes. 【Method】Headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer technology was used to identify the volatile fingerprints of five Chinese-style cooked lamb dishes, including barbecue, stewing, stir-frying, blanching, and steaming. The data were analyzed and visualized through multivariate statistical methods, such as partial least-squares discrimination analysis (PLS-DA) and orthogonal partial least-squares discrimination analysis. 【Result】A total of 63 volatile flavor compounds were identified in the five Chinese-style cooked lamb dishes, among which heptanal, vinyl hexanoate, 1-octen-3-ol, and hexanal were the most abundant volatile organic compounds, and pyrazines were the specifically volatile flavor compounds in barbecued lamb. Combined with PLS-DA, hexanal, heptanal, vinyl hexanoate, 1-octen-3-ol, dodecane and nonanal were found to be the main compounds causing the discriminate volatile profile of five Chinese-style cooked lamb dishes. Hexanal, heptanal, vinyl hexanoate, dodecane, and nonanal were significantly lower in stir-fried lamb than that in barbecued, stewed, stir-fried, and steamed lamb (P<0.05); vinyl hexanoate, heptanal, and 1-octen-3-ol were lower in barbecued lamb than in stewed, stir-fried, and steamed lamb; the hexanal content of stewed lamb was significantly lower than that of barbecued, stewed, and steamed lamb (P<0.05), but the 1-octen-3-ol was significantly higher than that of steamed lamb (P<0.05). Additionally, based on the correlation of compounds during thermal processing, 23, 16, 12, 9, and 9 characteristic volatile flavor compounds were identified in barbecued, stewed, stir-fried, blanched, and steamed lamb, respectively. These compounds could serve as potential targets for flavor regulation in Chinese-style lamb dishes. 【Conclusion】This study proposed a novel strategy for regulating the flavor of Chinese-style cooked lamb products and successfully constructs theoretical regulatory networks for 23, 16, 12, 9, and 9 characteristic volatile flavor compounds in barbecue, stewing, stir-frying, blanching, and steaming lamb, respectively. Table and Figures | Reference | Related Articles | Metrics

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Research Progress on Postharvest Disease and Its Control Techniques of Agaricus bisporus WANG WenJun, JIANG HaiYan, TIAN Hao, MENG Kuo, GOU WenQing Scientia Agricultura Sinica    2024, 57 (23): 4794-4805.   DOI: 10.3864/j.issn.0578-1752.2024.23.016 Abstract （108）   HTML （2）    PDF （2106KB）（84）       Knowledge map    Save Agaricus bisporus (A. bisporus) is one of the most widely cultivated, distributed, and highest-yielding edible fungi in the world. It has excellent qualities due to rich in nutrients and protein, while low in fat, as a food, and tastes tender and delicious. In some regions of China, the A. bisporus industry plays an important role in poverty alleviation and in promoting rural economic development. The mushroom is primarily consumed as fresh food, so appearance and freshness are the main factors determining its commercial value. However, due to its vigorous postharvest physiological activity and lack of a distinct protective structure on the surface, it is highy susceptible to enzymatic browning caused by external factors, such as impact, temperature, and humidity. Additionally, it is easy to be infected by pathogens, such as Pseudomonas, Trichoderma, and Verticillium, leading to browning, decay, and rot, which significantly diminish its appearance, edibility, and commercial value. Due to the large number and variety of pathogens, the current research on postharvest diseases of A. bisporus is mainly focused on disease symptoms, with limited studies on the pathogenic mechanisms of various pathogens. Disease prevention and control for edible fungi like A. bisporus primarily occur during the agricultural cultivation stage. However, postharvest diseases are also unavoidable. Currently, integrated management approaches using physical and chemical methods are commonly employed, such as low temperature and pressure, irradiation, modified atmosphere packaging, and the application of chemical agents like benzoic acid, ascorbic acid, and 1-Methylcyclopropene. Green and safe biological control technologies have become a research hotspot in recent years, including the use of antagonistic bacteria from the genera Pseudomonas and Bacillus. However, many studies on these antagonistic bacteria are still at the laboratory stage, and their practical applications are still a long way off. In recent years, with the expansion of A. bisporus cultivation and industry, the sector has faced numerous urgent issues, including the complexity and diversity of pathogens, which makes it difficult to take targeted measures to control the spread of pathogens promptly, and the lack of safe and effective control products and systematic control measures. To advance research on postharvest diseases, browning mechanisms, and disease control in A. bisporus, this review introduced the main infectious and physiological diseases affecting A. bisporus, systematically summarized the melanogenesis pathways involved in browning mechanisms, and reviewed the current research progress in disease control. This work aimed to provide a theoretical foundation for postharvest preservation techniques for A. bisporus and to contribute to the green, healthy, and sustainable development of the edible fungi industry. Table and Figures | Reference | Related Articles | Metrics

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Effects of Origin on the Volatile Flavor Components of Morels Based on GC-IMS and GC×GC-ToF-MS ZHOU XiaoQian, LI XiaoBei, ZHANG YanMei, ZHOU ChangYan, REN JiaLi, ZHAO XiaoYan Scientia Agricultura Sinica    2024, 57 (22): 4553-4567.   DOI: 10.3864/j.issn.0578-1752.2024.22.013 Abstract （146）   HTML （5）    PDF （7900KB）（86）       Knowledge map    Save 【Objective】This research aimed to screen the characteristic volatile compounds of morels from different origins and to reveal the flavor characteristics of morels from different origins. 【Method】 The same variety of Morchella sextelata were grown in six producing areas of Shanghai, Jiangsu, Yunnan, Qinghai, Hunan and Hubei according to the local production model. The freeze-dried morels were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-ToF-MS) to identify the types and content of volatile components. Principal component, cluster and multi-factor analysis were performed for these compounds, and a basic database was established.【Result】A total of 183 volatile compounds were detected by GC-IMS. Compared with other regions, morels from Yunnan had a higher abundance and significant differences in alcohols and heterocyclic substances. The content of 1-octen-3-ol in morels from Hunan was higher than that from other regions. Meanwhile, morels from Jiangsu contain the highest aldehyde content. A total of 245 volatile compounds were detected by GC×GC-ToF-MS, and multivariate statistical analysis revealed differences in the volatile components of morels from Yunnan compared wtih five other regions, which was consistent with the results obtained from GC-IMS. In order to further reveal the characteristic flavors and environmental factors of different production areas, the odor activity value (OAV) of the differential compounds was analyzed and the correlation analysis with environmental factors was performed. The results showed that 3-methyl-1-butanol, n-hexanol and 1-octen-3-ol were common aroma substances in various production areas, providing fruity and mushroom aromas. Taking Yunnan as the reference object, 12 of the common differential volatile compounds with other provinces were identified as key aroma compounds (OAV>1). The characteristic volatile substances of morels in Yunnan were 2,5-dimethylpyrazine (OAV=387.97), 2,3-dimethylpyrazine (OAV=209.65), 2-methylpyrazine (OAV=13.02) and methyl acetate (OAV=3.13), and the characteristic aroma was roasted and fruity, which was related to the local sandy soil, high temperature and large temperature difference. The characteristic volatile substances of morels in Hunan were 1-octen-3-ol (OAV=17930.58) and 2-methyl-2-butenal (OAV=8.60), and the characteristic aroma was floral and mushroom aroma. The characteristic volatile substances of morels in Shanghai were benzeneacetaldehyde, ethylidene- (OAV=387.97), and ethane, (methylthio)- (OAV=7.78), and the characteristic aroma was floral and pungent. The characteristic volatile substance of morels in Jiangsu was 2-pentylfuran (OAV=97.23), and the characteristic aroma was licorice smell, which was related to the high organic matter content in the soil. The characteristic flavor of morels in Hubei and Qinghai was not obvious. In addition, the content of volatile substances in Qinghai was related to altitude.【Conclusion】 The characteristic volatile substances of morels from Yunnan, Hunan, Jiangsu, Shanghai, Hubei and Qinghai were screened by GC-IMS and GC×GC-ToF-MS techniques, and the environmental influencing factors of their flavor formation were preliminarily explored. The results indicated that it was feasible to distinguish morels from different origins by characteristic volatile flavor substances. Table and Figures | Reference | Related Articles | Metrics

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Multidimensional Characterization of Astringency Quality in Dry Red Wine and Its Effects TAN FangDai, HE YingXia, LIU JiaYue, LI AiHua, TAO YongSheng Scientia Agricultura Sinica    2024, 57 (21): 4342-4355.   DOI: 10.3864/j.issn.0578-1752.2024.21.013 Abstract （115）   HTML （8）    PDF （2356KB）（426）       Knowledge map    Save 【Objective】The astringency analysis method for dry red wine was designed by considering the time dependence of astringency, the sub-quality attributes of oral sensation and the instant facial expressions of panelists, so as to provide the methodological support for the multidimensional characterization of astringency quality. 【Method】 Astringency time dependence of dry red wine was characterized by the time intensity method, and the related parameters were measured, such as maximum astringency intensity (Imax), rate of intensity increase before Imax (Vi), rate of intensity decrease after Imax (Vd), area under the curve (AUC), and perception duration (Ttot). Astringency sub-qualities, such as drying, rough, and pucker, were evaluated using CATA and TDS methods. Likability of the wine was analyzed through immediate facial expressions. Twenty-seven Cabernet Sauvignon dry red wine samples from Gansu, Ningxia and Xinjiang were used to characterize the astringency intensity, sub-quality characteristics and perceived differences in liking. 【Result】 Significant variations in astringency were observed among the three regions, particularly in Imax, Vd, and AUC. Wine samples from Ningxia exhibited the highest values for Imax, AUC, and Vd compared to those from Gansu and Xinjiang. The sub-qualities of astringency, such as drying, numbing, rough, pucker, green, and grainy, were frequently identified, with a frequency exceeding 50%. These sub-qualities constituted the main attributes of astringency in the analyzed wines. Correlation analysis of multiple astringency indexes revealed that the astringency sub-qualities in dry red wines from the three regions primarily consisted of rough, pucker, and drying. Excessive roughness and numbing diminished positive emotions among panelists, while the graininess often elicited happy and surprised expressions. Principal component analysis (PCA) of the multivariate data on astringency in the sampled wines demonstrated that the multidimensional characterization technology method designed in this study had a strong ability to distinguish astringency of sampled wines. Wine samples from Ningxia had higher Imax, AUC, Vi, and Vd, while the rough, pucker, drying and numbing were more obvious. Xinjiang wine samples had stronger grainy sense, and the Imax, AUC, green and numbing were weaker, but the drinking comfort was better. The wine samples from Gansu had the strongest green astringency and the weakest rough dominance rate. 【Conclusion】The multidimensional characterization method for dry red wine developed in this study effectively captured the diversity of astringency in a concrete and detailed manner, which provided a more scientific evaluation of astringency differences, making it valuable for broader application and promotion. Table and Figures | Reference | Related Articles | Metrics

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Effects of Soluble and Insoluble Dietary Fiber from Shatianyu Pulp on Gut Microbiota WANG LuLu, ZHANG MingWei, YE JiaMin, ZHANG RuiFen, DENG Mei Scientia Agricultura Sinica    2024, 57 (20): 4119-4129.   DOI: 10.3864/j.issn.0578-1752.2024.20.016 Abstract （147）   HTML （8）    PDF （4325KB）（594）       Knowledge map    Save 【Objective】 The effects of soluble and insoluble dietary fiber (DF) from Shatianyu (Citrus grandis L. Osbeck) pulp on gut microbiota were explored, so as to enrich the theoretical basis of fruits and vegetables DF in regulating gut microbiota, therefore guiding their precision nutrition processing. 【Method】In vitro fecal microbiota fermentation model was used to ferment soluble DF (SDF), insoluble DF (IDF) and total DF (TDF, IDF and SDF mixed according to their proportion in Shatianyu) for 24 h, respectively. The content of SCFAs in each fermentation broth was analyzed by gas chromatography. The structure of fecal microbiota in each fermentation group was analyzed by 16S rRNA sequencing. Microstructure of Shatianyu DF and their microbial attachment status were analyzed by scanning electron microscopy. Pearson correlation analysis was used to analyze the correlation among the relative abundance of bacteria and SCFAs content in fermentation broth.【Result】IDF, SDF and TDF in Shatianyu pulp all improved acetic and propionic acid content in fermentation broth. IDF and TDF group showed higher acetic and propionic acid content than those in SDF group, and IDF also improved butyric acid content. After 24 h-fermentation, IDF and TDF group showed similar microbial community composition on the OTU level, which was obviously different from those of SDF group. Many rod-shaped bacteria gathering in the cracks on SDF surface were observed, however, a large number of spherical or ellipsoidal bacteria gathering in the cracks and folds on IDF surface were found. LEfSe analysis revealed that SDF specifically induced the enrichment of Veillonellaceae, unclassified_k__norank_d__Bacteria and Butyricicoccus, while IDF specifically induced the blooming of Streptococcus, Faecalibacterium, Paraprevotella, Lachnospira, and TDF specifically induced the enri-chment of Prevotella, unclassified_p__Firmicutes, Lactobacillus and Turicibacter. Furthermore, the abundance of characteristic microbes in IDF and TDF group was significantly positively correlated with SCFAs content in fermentation broth.【Conclusion】It was different from the traditional view that IDF mainly played a role in promoting intestinal motility, and Shatianyu pulp IDF was also an important energy source of gut microbiota, which was more effective in regulating gut microbiota producing SCFAs than those of SDF. Thus, Shatianyu pulp IDF was a potential functional ingredient of healthy food for improving intestinal microecology. Table and Figures | Reference | Related Articles | Metrics

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Research Progress on Adsorption Properties of Solid Particles with Different Morphologies at the Interface of Pickering Emulsions LU LiRong, YAO XiaoLin, LI Dan, WEI XiangYing, YUE Juan, YI GaoYang Scientia Agricultura Sinica    2024, 57 (17): 3469-3481.   DOI: 10.3864/j.issn.0578-1752.2024.17.012 Abstract （263）   HTML （28）    PDF （2396KB）（1831）       Knowledge map    Save Pickering emulsions represent a novel type of emulsion that employs solid particles as stabilizers. Solid particles can be tightly arranged at the oil-water interface by irreversible adsorption to form a monolayer or multilayer film, providing a spatial physical barrier for droplets. Compared with traditional emulsions, Pickering emulsions have attracted wide attention due to their advantages of high stability, low toxicity and low cost. The stability of Pickering emulsion is affected by many factors, such as solid particle properties, concentration, pH and preparation method, etc. Among them, the morphology of solid particles is one of the important factors that determines the interface adsorption behavior and the stabilization ability of emulsion. The different morphology of the solid particles leads to different ways of stabilizing the emulsion at the oil-water interface, mainly includes electrostatic interaction, capillary force, and mutual entanglement to form three-dimensional network structure. However, there is currently no systematic summary on the effects of solid particles with different morphologies on the interfacial adsorption characteristics of Pickering emulsions. Based on this, this review summarized the types of solid particles with different morphologies used to stabilize Pickering emulsions at home and abroad in recent years, including spherical, rod-like, thread-like, flaky, cubic, nanotube, dumbbell, ellipsoid and disc-like, etc. It focused on their interfacial adsorption properties for stabilizing Pickering emulsions, such as adsorption activity, arrangement and assembly behavior, inter-particle interactions and emulsion viscosity, etc. Based on the special interfacial adsorption properties of Pickering emulsions, the applications of Pickering emulsions in food fields such as active component encapsulation and delivery, lipid substitution, interfacial catalysis, antimicrobial and so on were reviewed. Furthermore, the study discussed the problems in the study of Pickering emulsions stabilized by non-spherical solid particles, and analyzed the development potential for active component encapsulation and delivery. The review provided the reference for the in-depth research and application of Pickering emulsions stabilized by solid particles with different morphologies. Table and Figures | Reference | Related Articles | Metrics

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Effects of Cell-to-Cell Contact Between Torulaspora delbrueckii and Saccharomyces cerevisiae on the Flavor and Quality of Cabernet Sauvignon Wine ZHOU DeGang, XU BinYan, WANG QingXia, ZHU Xia, YANG XueShan Scientia Agricultura Sinica    2024, 57 (16): 3264-3282.   DOI: 10.3864/j.issn.0578-1752.2024.16.013 Abstract （184）   HTML （10）    PDF （3936KB）（306）       Knowledge map    Save 【Objective】The mixed fermentation of Saccharomyces cerevisiae and Non-Saccharomyces yeast could improve the complexity and richness of wine aroma. In order to accurately control the mixed fermentation, it is necessary to deeply elucidate the regulatory effects of the contact between yeast cells in the co-culture on alcohol fermentation and metabolites.【Method】Torulaspora delbrueckii (T. delbrueckii) and S. cerevisiae was inoculated in the sterilized Cabernet Sauvignon grape juice to conduct pure fermentation, mixed fermentation, and double-compartment fermentation, respectively, and the differences in fermentation kinetics and volatile aroma compounds were analyzed. In addition, the effects of mixed fermentation and double-compartment fermentation on the vinification parameters and flavor quality of Cabernet Sauvignon wine under different inoculation time modes were investigated.【Result】T. delbrueckii strain was unable to complete the alcoholic fermentation independently, resulting in a final reducing sugar content of 89.00 g∙L-1 in its fermented wine. S. cerevisiae maintained high growth activity in pure fermentation, mixed fermentation as well as double-compartment fermentation, and successfully completed alcohol fermentation. Cell-to-cell contact during mixed fermentation significantly reduced the viability of T. delbrueckii. Compared with the pure fermentation of S. cerevisiae, the mixed and the double-compartment fermentation were characterized by high content of the total acid and low level of ethanol and pH value. The content of volatile acid detected in each treated wine sample was between 0.2-0.7 g∙L-1. The content of volatile acid and anthocyanin in the mixed fermentation group was significantly lower than those in S. cerevisiae pure fermentation and double-compartment fermentation. The results of GC-MS showed that the content of aroma compounds in T. delbrueckii strain pure fermentation group was the lowest among all wine samples. Compared with the S. cerevisiae pure fermentation, the content of esters in the mixed fermentation and the double-compartment fermentation significantly increased, while the content of higher alcohols and C6 compounds significantly decreased. The content of ester compounds, such as isoamyl acetate, hexyl acetate, ethyl caproate and ethyl caprylate in the mixed fermentation group, showed a significant increase trend compared with those in the double-compartment fermentation group. Meanwhile, there was a significant decrease in the levels of higher alcohols and benzene derivatives. In addition, the inoculation time of S. cerevisiae also had a significant effect on the formation of isoamyl acetate and hexyl acetate during mixed fermentation. The results of sensory analysis showed that the simultaneous inoculation (0 h) strategy could significantly reduce the green flavor and enhance the fruity and floral aroma of wine samples compared with S. cerevisiae pure fermentation.【Conclusion】During the mixed alcoholic fermentation, the yeast cell-to-cell contact not only limited the growth of T. delbrueckii, but also significantly affected the aroma characteristics and sensory quality of Cabernet Sauvignon wine. Table and Figures | Reference | Related Articles | Metrics

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Effects of the Different Tomato Addition Ratios on the Eating Quality and Oxidation of Stewed Beef YOU Min, CHEN JinSong, CHEN YanYan, YANG Ping, ZHANG ChunHui, HUANG Feng Scientia Agricultura Sinica    2024, 57 (15): 3071-3082.   DOI: 10.3864/j.issn.0578-1752.2024.15.012 Abstract （176）   HTML （19）    PDF （752KB）（506）       Knowledge map    Save 【Objective】This study aimed to clarify the effects of adding tomatoes on the quality characteristics, lipid and protein oxidation inhibition of stewed beef, so as to provide insights into the interaction mechanism between tomato and beef components, thereby contributing to the development of a standardized production process.【Method】Tomato was added to the stewed beef in proportions of 0, 50%, 100%, 150%, and 200%, respectively, and which were stewed for 20 min. The quality characteristics of stewed beef, including pH value, color, and tenderness, were measured. The content of amino acids, nucleotides, and the taste of stewed beef brisket with tomato were determined and evaluated. Besides, the degrees of lipid and protein oxidation in beef were studied as well. 【Result】With higher ratios of added tomato, the pH value and L* value of beef significantly decreased (P<0.05), while the a* value increased. On the other hand, the shear force of beef significantly decreased and the myofibrillar fragmentation index (MFI) increased (P<0.05), which positively affected the color and tenderness of beef. Higher content of aspartic acid, glutamic acid, and proline in the soup and higher content of free amino acids such as glutamic acid and histidine in beef were observed as tomato added, while the content of 5′-AMP, 5′-GMP and 5′-IMP in beef were decreased (P<0.05). The addition of tomato resulted in a reduction in the levels of beef Schiff base (SB), TBARS, and the total sulfhydryl group. However, it increased the free sulfhydryl content. There was no significant effect on the carbonyl content. It could be assumed that tomatoes could inhibit the lipid oxidation and protein oxidation of stewed beef. The tomato addition ratios of 100%, 150%, and 200% had no significant effect on sensory acceptability. However, combining the content of free amino acids, nucleotides and the lipid and protein oxidation of beef, it was found that adding 200% tomato during beef stew resulted in better edible quality and greater oxidation inhibition ability. 【Conclusion】The addition of tomato stew could increase the redness, tenderness, and free amino acid content, and accelerate the release nucleotides of beef. Addition of tomatoes could inhibit the lipids oxidation and proteins oxidation of beef. Overall, addition of tomatoes results in beef with good overall acceptability and suppress oxidation. Table and Figures | Reference | Related Articles | Metrics

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Establishment of Prediction Models for Sodium, Potassium and Magnesium Content in Milk of Chinese Holstein Cows Based on Mid-Infrared Spectroscopy HAO LeiXiao, CHU Chu, WEN PeiPei, PENG SongYue, YANG Zhuo, ZOU HuiYing, FAN YiKai, WANG HaiTong, LIU WenJu, WANG DongWei, LIU WeiHua, YANG JunHua, ZHAO Juan, LI WeiQi, WEN Wan, ZHOU JiaMin, ZHANG ShuJun Scientia Agricultura Sinica    2024, 57 (14): 2862-2873.   DOI: 10.3864/j.issn.0578-1752.2024.14.013 Abstract （156）   HTML （2）    PDF （666KB）（78）       Knowledge map    Save 【Background】 Accurate detection of sodium (Na), potassium (K) and magnesium (Mg) content in milk contributes to healthy dairy farming and is a prerequisite for stabilizing the quality of dairy products. However, the current conventional methods for detecting mineral content in milk are expensive and time-consuming, so there is a need for a low-cost and rapid method to measure the Na, K and Mg content in milk. 【Objective】 The purpose of this study was to investigate the potential of using milk-infrared spectroscopy (MIRS) to predict the Na, K and Mg content in milk from Chinese Holstein cows, to provide a rapid detection technique for the determination of Na, K and Mg content in milk, and to provide a large amount of phenotypic data for the herd management and genetic breeding of dairy cows. In addition, the ability of different feature selection algorithms to improve the MIRS quantitative prediction model for predicting Na, K and Mg content in milk were compared. 【Method】 A total of 255 milk samples from healthy Holstein cows from North China were used for this study. Firstly, MIRS data of milk samples were collected using MilkoScanTMFT+, and the true values of Na, K and Mg content in milk samples were determined using inductively coupled plasma atomic emission spectrometry. Subsequently, using the MIRS data as the predictor variables and the true values of Na, K and Mg content as the dependent variables, four spectral preprocessing algorithms (first-order derivative, second-order derivative, SG smoothing, and standard normal transform), four feature selection algorithms [uninformative variable elimination (UVE), competitive adaptive reweighted sampling (CARS), genetic algorithm, and least angle regression (LAR)] and nine modelling algorithms (partial least squares regression, support vector machines, Random Forest and Elasticity Network, etc.) were used to establish MIRS quantitative prediction models for predicting Na, K and Mg content in milk, respectively, and the optimal model combination (Feature Selection Algorithm + Spectral Preprocessing Algorithm + Modelling Algorithm) was selected. 【Result】 Overall, the CARS algorithm improved the Na, K and Mg content prediction models better than the UVE, GA and LAR algorithm. The Na content prediction model developed based on CARS feature selection algorithm, first-order derivative preprocessing and elastic network modelling algorithm was the most effective, and the model had a coefficient of determination of prediction set (RP2)=0.72, root mean squared error of prediction set (RMSEp)=63.28 mg∙kg-1, mean absolute error of prediction set (MAEp)=49.03 mg∙kg-1, and performance deviation ratio (ratio)=1.90. The best K content prediction model was developed based on the CARS feature selection algorithm, raw spectra and support vector machine modelling algorithm, which had RP2=0.57, RMSEp=141.49 mg∙kg-1, MAEp=116.24 mg∙kg-1, RPD=1.57. Mg content prediction model developed based on CARS feature selection algorithm, raw spectra and partial least squares regression modelling algorithm was the most effective, the model RP2=0.51, RMSEp=12.08 mg∙kg-1, MAEp=9.84 mg∙kg-1, and RPD=1.30. 【Conclusion】 It was feasible to use MIRS to predict Na and K content in milk from Chinese Holstein cows, which could predict Na content with a high degree of accuracy and approximate quantitative prediction of K content (for distinguishing between low and high K concentration samples). The use of the CARS algorithm to extract the characteristic bands before modelling improved the accuracy of the MIRS prediction model, and greatly reduced the computing time to improve the efficiency of the MIRS model in predicting phenotypic data. Table and Figures | Reference | Related Articles | Metrics

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Effects of Semi-Solid Fermentation with Lactobacillus on the Bitterness and Active Components of Shatianyu (Citrus grandis L. Osbeck) Fruit Powder YE JiaMin, ZHANG MingWei, LU Qi, ZHANG RuiFen, DENG Mei Scientia Agricultura Sinica    2024, 57 (13): 2662-2673.   DOI: 10.3864/j.issn.0578-1752.2024.13.013 Abstract （180）   HTML （4）    PDF （547KB）（844）       Knowledge map    Save 【Objective】 The effects of semi-solid fermentation with different lactobacillus on the bitterness and active components in Shatianyu (Citrus grandis L. Osbeck) fruit powder (SFP) were explored. The aim of the present study was to establish the debitterizing technology and prepare low-bitterness SFP enriched in flavonoids and dietary fiber (DF), for providing the theoretical basis and technical support for the application of SFP in healthy food.【Method】 Shatianyu septum and pulp were dried and crushed to generate SFP, then, the bitterness of SFP and the equivalent main flavonoid glycosides (naringin and melitidin) in SPF were evaluated by sensory evaluation to clarify the bitter substance base. Lactobacillus plantarum GIM 1.1516 (LP1.1516), Lactobacillus casei GIM 1.411 (LC1.411), Lactobacillus acidophilus GIM 1.731 (LA1.731) and Lactobacillus rhamnosus GIM 1.325 (LR1.325) were used to ferment Shatianyu homogenate. During fermentation, the reducing sugar content, pH and acidity were dynamically monitored, the naringin and melitidin degradation rate were analyzed by HPLC, and the bitterness of Shatianyu homogenate after fermentation was also evaluated to determine the optimal fermentation conditions. Then, the fermented SFP was prepared, and its bitterness, together with total phenolic, total flavonoids, total DF (TDF), soluble DF (SDF), and insoluble DF (IDF) content were determined, respectively. Furthermore, the oxygen radical absorbance capacity (ORAC), ferric reducing antioxidant power (FRAP), ABTS free radical scavenging ability, together with water retention (WRC), water swelling (WSC), and oil adsorption capacity (OAC) of fermented SFP were determined, respectively.【Result】 SFP exhibited a more bitter taste, which was mainly caused by the co-flavor of naringin and melitidin, the main flavonoid components in SFP. During the first 12 h-fermentation, LP1.1516, LC1.411, LA1.731 and LR1.325 could use the reducing sugar in the homogenate and produce acids, while during 12-24 h-fermentation, only LR1.325 could still use the reducing sugar and produce acids. Shatianyu homogenate fermented by LR1.325 for 12 h showed the highest total degradation rates of naringin and melitidin (41.1%), also showed the highest sensory bitter removal rates (66.0%). Compared with unfermented SFP, the taste of SFP prepared by 12 h-LR1.325 fermentation changed from bitterer to between little bitter and slightly bitter, with a sensory bitter removal rate of 60.8%. Furthermore, the later showed higher total flavonoid content (increasing 19.8%), lower IDF (decreasing 9.6%), and higher SDF content (increasing 19.6%). Also, SFP prepared by 12 h-LR1.325 fermentation showed higher ORAC antioxidant activity (increasing 24.1%), higher water retention (increasing 20.8%) and water swelling capacity (increasing 32.0%).【Conclusion】 12 h-LR1.325 fermentation of Shatianyu homogenate consisting of septum and pulp generates low-bitterness SFP enriched in flavonoids and DF, which could be used in the development of related functional foods. Table and Figures | Reference | Related Articles | Metrics

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Study on Characterization and Interaction Analysis of Co-Contamination of Multi-Mycotoxins in the Flours of Rice, Maize, Soybean and Wheat Flour in Shanghai from 2021 to 2022 ZHU ZuoYin, ZHAO HanKe, CHENG HaiSheng, HAN MengYi, QIU Zhi, WANG Jie, ZHOU XinLi, YANG JunHua Scientia Agricultura Sinica    2024, 57 (12): 2454-2466.   DOI: 10.3864/j.issn.0578-1752.2024.12.014 Abstract （181）   HTML （6）    PDF （3825KB）（139）       Knowledge map    Save 【Objective】 The co-contamination of multiple mycotoxins in grain food ingredients has become one of most concerned problem of food safety. In this study, the characteristics and interactions of co-contamination of 14 mycotoxins in the flours of rice, maize, soybean and wheat in Shanghai were explored, in order to provide the basic reference for safety assessment, early warning and supervision of mycotoxins, and development of efficient monitoring measures. 【Method】The content of 14 mycotoxins in 621 substrates of rice, maize, soybean and wheat flour from Shanghai were determined by ultra performance liquid chromatography tandem-triple quadrupole mass spectrometry (UPLC-MS/MS). The co-contaminated characteristics and interaction probabilities of multi-mycotoxin was analyzed by the common contamination index (CCEI), correlation cluster analysis (CCA), one-way ANOVA (one-way ANOVA), and the JAVA procedure. 【Result】The main exposure of mycotoxins in the grain ingredients in Shanghai regions included ochratoxin (OTA), deoxynivalenol (DON), aflatoxins (AFs) and fumonisins (FUMs). Among them, rice was mainly contaminated by OTA and DON, maize was mainly contaminated by FUMs and DON, soybean was mainly contaminated by DON and AFs, and wheat flour was mainly contaminated with DON and its derivatives. Based on the safety limit standards of mycotoxins, the total excess rate was lower than 2.09% in four kinds of grain food ingredients, but the co-contamination rate of two or more kinds of mycotoxins were upper than 87.76%. Moreover, there was much higher interaction rates (25.44%) among different mycotoxins, such as FB1+FB2, DON+FB1, OTA+FB1, OTA+DON, AFM2+OTA, and DON+FB1+FB2. Among the higher interaction rates groups, the most of the mycotoxins cooccurrence showed weaker correlations, but the co-combinations of FB1+FB3, AFB1+DON, DON+15-ADON were all showed the significant moderate correlation. 【Conclusion】 The overall contaminated level and excessive rates of mycotoxins in the flours of rice, maize, soybean, and wheat flour from Shanghai was relatively low. However, the proportion of single samples contaminated by multi-mycotoxins was higher, and along with the difference of sample types. As a complex problem of the mycotoxin contamination in the flours of rice, maize, soybean and wheat, this study provided an important reference for the prevention and control of the co-occurrence of multi-mycotoxins in commercially available grain food ingredients in the future. Table and Figures | Reference | Related Articles | Metrics

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