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This research was undertaken to explore the effects of different rolling speeds (35, 45, 55 and 60 r/min) on the flavor quality and internal quality components of Congou black tea from the Jiukeng cultivar. Flavor attributes including taste and color were determined by sensory evaluation, color difference analysis and electronic tongue analysis. Quantitative analysis of tea pigments and theaflavin components were performed by systematic analysis and high-performance liquid chromatography (HPLC). In addition, metabolomics based on ultra-high performance liquid chromatography-quadrupole orbitrap high resolution-mass spectrometry (UPLC-Q-Orbitrap-MS) was used to determine the non-volatile compounds in Congou black tea. Partial least squares discriminant analysis (PLS-DA) and one-way analysis of variance (ANOVA) were used to investigate the effect of different rolling speeds on the internal quality components of Congou black tea. The results showed that a rolling speed of 45 r/min resulted in the best sensory quality of Congou black tea, especially in taste and aroma, as verified by color difference and electronic tongue analysis. Sixteen significantly differential metabolites were identified among the four tea samples, including procyanidin C1, vitexin, isovitexin, asparagine, aspartic acid, gallic acid, malic acid, succinic acid, and gluconic acid. It was found that rolling speed showed a significant influence on phenolic acids, organic acids and tea pigments (theaflavins, thearubigins, and theabrownins), but had little effect on other metabolites. The contents of thearubigins, carbohydrates and aspartic acid and quality index were highest in Congou black prepared with a rolling speed of 45 r/min, and the contents of organic acids, phenolic acids and theabrownins were lowest, which indicated that this rolling speed was more favorable for the formation of the flavor quality of Congou black tea. This study is expected to provide a theoretical basis and technical guidance for the improvement of Congou black tea quality and the precise production of Congou black tea.

This study aimed to examine the impact of β‐carotene, astaxanthin and phytosterol esters on the colour and oxidative stability of butter, as well as to explore a shelf life prediction method based on colour analysis. The results of correlation analysis indicated a significant linear correlation between acidity and whiteness index and yellowness index, with a linear fit coefficient (r2) exceeding 0.9796. In comparison with traditional shelf life prediction models, this method exhibited an average deviation of only 6.9% in its predicted results. The findings may contribute to the rapid evaluation of the shelf lives of commercial butter products. [ABSTRACT FROM AUTHOR]

To analyze and summarize the clinical characteristics and treatment of juvenile patients with type 1 diabetes mellitus (T1DM) complicated by early cataract. This retrospective study collected clinical data from 210 children and adolescents newly diagnosed with T1DM who were admitted to the Department of Pediatrics, Tongji Hospital (Wuhan) between 2015 and 2022. Among 210 patients with T1DM, early cataract developed within 3 months before diabetes onset and 12 months thereafter in 2 (0.95 %) patients. The two patients were both females, aged 13 and 9 years, respectively. In both cases, cataracts in both eyes appeared in the early stages of T1DM, showing a short course and rapid development. After intensive insulin treatment for stringent and stable blood glucose control, one patient underwent cataract extraction with significant improvement, and her visual acuity returned to normal. The other patient received intensive insulin therapy and insulin pump therapy for 8 years. Subsequently, she underwent cataract surgery after achieving stable blood glucose levels, without complete recovery of vision. Cataract is a rare complication in the early stages of T1DM in children and adolescents. Ophthalmic surgery is the preferred treatment for patients with diabetic cataract after achieving stable glycemic control, which may help prevent visual impairment. [ABSTRACT FROM AUTHOR]

Oxygenated polycyclic aromatic hydrocarbons (OPAHs) are polycyclic aromatic hydrocarbons (PAHs) functionalized with at least one carbonyl group and are generally thought to be more toxic than PAHs. In this review, the physical-chemical properties, toxicity, occurrence, and potential sources of OPAHs in food were comprehensively discussed. The toxicities of 1,2-naphthoquinone, 1,4-naphthoquinone, 6H–benzo[cd]pyren-6-one, benzo[a]anthracene-7,12-quinone and 9,10-phenanthrenequinone were prominent among the OPAHs. Both 1,4-naphthoquinone and 1,2-naphthoquinone exhibited strong genotoxicity, cytotoxicity, and developmental toxicity. 6H–benzo[cd]pyren-6-one and benzo[a]anthracene-7,12-quinone showed high genotoxicity and cardiovascular toxicity. Although 9,10-phenanthrenequinone showed no genotoxicity, it exhibited almost the strongest cytotoxicity. For the majority of foods, the concentrations of OPAHs and PAHs were on the same order of magnitude. OPAHs tend to be positively correlated with the corresponding PAH concentrations in oil and fried food, while for barbequed food and seafood, no obvious correlation was found. In addition, 9-fluorenone, 9,10-anthraquinone, benzanthrone and 1,2-acenaphthenequinone had high abundance in food. Environmental pollution, food composition, storage conditions, heating methods, and other treatments influence the accumulation of OPAHs in food. Furthermore, oxygen and water played an important role in the transformation from PAHs to OPAHs. In short, this review guides the evaluation and further reduction of OPAH-related health risks in food. [ABSTRACT FROM AUTHOR]