2026 Vol. 41, No. 3
2026, 41(3)
:1-9.
doi: 10.12187/2026.03.001
Abstract:
The CRISPR/Cas12a gene editing system can efficiently recognize and cleave exogenous nucleic acids, thus driving the innovation and development of nucleic acid-based detection technologies for foodborne pathogens. This review summarizes the research progress on integrating CRISPR/Cas 12a-based detection with various isothermal amplification techniques, including loop-mediated isothermal amplification (LAMP), recombinase polymerase amplification (RPA), recombinase-mediated amplification (RAA), rolling circle amplification (RCA), hybridization chain reaction (HCR), strand displacement amplification (SDA), and exponential amplification reaction (EXPAR), for the detection of foodborne pathogens. The combination of CRISPR/Cas12a with various isothermal amplification techniques enables highly specific and sensitive visual detection of foodborne pathogens, offering advantages such as simple operation, rapidity, and no requirement for complex instrumentation, while still facing limitations including high reagent costs, narrow temperature control range, relatively complex procedures, stringent primer design requirements, and low standardization. Future directions for the integration of CRISPR/Cas12a with isothermal amplification techniques focus on improving detection throughput and accuracy, developing automated and integrated platforms, and leveraging smartphone-based and artificial intelligence-based systems, thereby enabling “sample-in, result-out” one-pot on-site detection and providing technical support for more efficient, sensitive, simple, and rapid detection of foodborne pathogens.
The CRISPR/Cas12a gene editing system can efficiently recognize and cleave exogenous nucleic acids, thus driving the innovation and development of nucleic acid-based detection technologies for foodborne pathogens. This review summarizes the research progress on integrating CRISPR/Cas 12a-based detection with various isothermal amplification techniques, including loop-mediated isothermal amplification (LAMP), recombinase polymerase amplification (RPA), recombinase-mediated amplification (RAA), rolling circle amplification (RCA), hybridization chain reaction (HCR), strand displacement amplification (SDA), and exponential amplification reaction (EXPAR), for the detection of foodborne pathogens. The combination of CRISPR/Cas12a with various isothermal amplification techniques enables highly specific and sensitive visual detection of foodborne pathogens, offering advantages such as simple operation, rapidity, and no requirement for complex instrumentation, while still facing limitations including high reagent costs, narrow temperature control range, relatively complex procedures, stringent primer design requirements, and low standardization. Future directions for the integration of CRISPR/Cas12a with isothermal amplification techniques focus on improving detection throughput and accuracy, developing automated and integrated platforms, and leveraging smartphone-based and artificial intelligence-based systems, thereby enabling “sample-in, result-out” one-pot on-site detection and providing technical support for more efficient, sensitive, simple, and rapid detection of foodborne pathogens.
2026, 41(3)
:10-18.
doi: 10.12187/2026.03.002
Abstract:
【Objective】 This study aimed to advance the authenticity identification and origin traceability techniques of wines. 【Methods】 The three-dimensional chromatographic fingerprints of 45 Cabernet Sauvignon red wines from three famous producing regions in China (Qinhuangdao, Yinchuan, and Turpan) were acquired using high-performance liquid chromatography with diode array detection (HPLC-DAD). The data were then resolved by multivariate curve resolution-alternating least squares (MCR-ALS). Based on the relative concentrations of the resolved components, three machine learning algorithms—principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and support vector machine (SVM)—were applied to discriminate the geographical origins of the red wines. 【Results】 A total of 56 resolved components were obtained by MCR-ALS analysis of the three-dimensional chromatographic fingerprints. PCA score plots showed a tendency of the wines to cluster according to their geographical origins. Both PLS-DA and SVM models achieved good classification performance, with 100% recognition accuracy for both the training and prediction sets. Furthermore, a VIP-PLS-DA model based on 22 differential variables enabled accurate discrimination of the geographical origins of the wines with 100%. 【Conclusion】 The HPLC-DAD three-dimensional chromatographic fingerprinting technique combined with machine learning algorithms can establish a stable and reliable recognition model, and is expected to provide objective and accurate identification of three geographical origins of Chinese Cabernet Sauvignon red wines.
【Objective】 This study aimed to advance the authenticity identification and origin traceability techniques of wines. 【Methods】 The three-dimensional chromatographic fingerprints of 45 Cabernet Sauvignon red wines from three famous producing regions in China (Qinhuangdao, Yinchuan, and Turpan) were acquired using high-performance liquid chromatography with diode array detection (HPLC-DAD). The data were then resolved by multivariate curve resolution-alternating least squares (MCR-ALS). Based on the relative concentrations of the resolved components, three machine learning algorithms—principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and support vector machine (SVM)—were applied to discriminate the geographical origins of the red wines. 【Results】 A total of 56 resolved components were obtained by MCR-ALS analysis of the three-dimensional chromatographic fingerprints. PCA score plots showed a tendency of the wines to cluster according to their geographical origins. Both PLS-DA and SVM models achieved good classification performance, with 100% recognition accuracy for both the training and prediction sets. Furthermore, a VIP-PLS-DA model based on 22 differential variables enabled accurate discrimination of the geographical origins of the wines with 100%. 【Conclusion】 The HPLC-DAD three-dimensional chromatographic fingerprinting technique combined with machine learning algorithms can establish a stable and reliable recognition model, and is expected to provide objective and accurate identification of three geographical origins of Chinese Cabernet Sauvignon red wines.
2026, 41(3)
:19-27.
doi: 10.12187/2026.03.003
Abstract:
Given that patulin poses a significant threat to human health, its efficient degradation has become a key concern in food safety. This review summarizes the types, degradation mechanisms, and factors influencing the degradation efficiency of patulin-degrading enzymes. Patulin-degrading enzymes mainly include lipases, oxidoreductases, esterases, aldolases, aldo-keto reductases, and transferases, which exhibit distinctly different degradation characteristics. The degradation mechanisms of patulin-degrading enzymes involve hydrolysis, redox reactions, indirect oxidation and other reactions, and the degradation efficiency is influenced by multiple factors such as enzyme type, enzymatic reaction conditions, and enzyme immobilization. Currently, the application and development of targeted and highly efficient biodegradation of patulin are limited by the low biological activity and unclear degradation mechanisms of patulin-degrading enzymes. Future research will focus on the directed modification of active sites in patulin-degrading enzymes, the construction of a toxicity database for degradation products, and the in-depth exploration of degradation mechanisms, thereby enhancing their application value in the food industry and providing a reference for the safe control of mycotoxins during food processing.
Given that patulin poses a significant threat to human health, its efficient degradation has become a key concern in food safety. This review summarizes the types, degradation mechanisms, and factors influencing the degradation efficiency of patulin-degrading enzymes. Patulin-degrading enzymes mainly include lipases, oxidoreductases, esterases, aldolases, aldo-keto reductases, and transferases, which exhibit distinctly different degradation characteristics. The degradation mechanisms of patulin-degrading enzymes involve hydrolysis, redox reactions, indirect oxidation and other reactions, and the degradation efficiency is influenced by multiple factors such as enzyme type, enzymatic reaction conditions, and enzyme immobilization. Currently, the application and development of targeted and highly efficient biodegradation of patulin are limited by the low biological activity and unclear degradation mechanisms of patulin-degrading enzymes. Future research will focus on the directed modification of active sites in patulin-degrading enzymes, the construction of a toxicity database for degradation products, and the in-depth exploration of degradation mechanisms, thereby enhancing their application value in the food industry and providing a reference for the safe control of mycotoxins during food processing.
2026, 41(3)
:28-40.
doi: 10.12187/2026.03.004
Abstract:
【Objective】 This study aimed to investigate the chemical composition of Kashgar ‘Xinxin 2’ walnut oil and evaluate its potential to regulate lipid metabolism and exert antioxidant effects. 【Methods】 Chromatographic techniques were used to analyze the fatty acid profile and the contents of minor bioactive components in Kashgar ‘Xinxin 2’ walnut oil. A lipid accumulation model was established in HepG2 cells. Intracellular lipid droplet formation was observed by oil red O staining, and relevant lipid metabolism and oxidative stress markers were determined. 【Results】 The relative content of unsaturated fatty acids in Kashgar ‘Xinxin 2’ walnut oil was 91.01%, with linoleic acid, oleic acid, and α-linolenic acid accounting for 62.70%, 14.30%, and 14.01%, respectively, yielding an ω6/ω3 ratio of 4.48∶1. The oil was also rich in tocopherols (27.06 mg/100 g), phytosterols (332.00 mg/100 g), squalene (86.00 mg/100 g), and polyphenols (6.79 mg/100 g). Treatment with a high dose (500 μg/mL) of the walnut oil significantly inhibited intracellular lipid droplet formation in HepG2 cells, with inhibition rates of 42.19%, 42.21%, 71.96%, and 76.57% for total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and malondialdehyde (MDA), respectively. Conversely, the levels of high-density lipoprotein cholesterol (HDL-C) and the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) increased to 4.55, 3.15, and 5.10 times those of the model group, respectively. 【Conclusion】 Kashgar ‘Xinxin 2’ walnut oil is rich in unsaturated fatty acids and various minor bioactive components, and it demonstrates significant potential in regulating lipid metabolism and exerting antioxidant effects at the cellular level, suggesting its promise as a novel healthy edible oil capable of modulating lipid metabolism.
【Objective】 This study aimed to investigate the chemical composition of Kashgar ‘Xinxin 2’ walnut oil and evaluate its potential to regulate lipid metabolism and exert antioxidant effects. 【Methods】 Chromatographic techniques were used to analyze the fatty acid profile and the contents of minor bioactive components in Kashgar ‘Xinxin 2’ walnut oil. A lipid accumulation model was established in HepG2 cells. Intracellular lipid droplet formation was observed by oil red O staining, and relevant lipid metabolism and oxidative stress markers were determined. 【Results】 The relative content of unsaturated fatty acids in Kashgar ‘Xinxin 2’ walnut oil was 91.01%, with linoleic acid, oleic acid, and α-linolenic acid accounting for 62.70%, 14.30%, and 14.01%, respectively, yielding an ω6/ω3 ratio of 4.48∶1. The oil was also rich in tocopherols (27.06 mg/100 g), phytosterols (332.00 mg/100 g), squalene (86.00 mg/100 g), and polyphenols (6.79 mg/100 g). Treatment with a high dose (500 μg/mL) of the walnut oil significantly inhibited intracellular lipid droplet formation in HepG2 cells, with inhibition rates of 42.19%, 42.21%, 71.96%, and 76.57% for total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and malondialdehyde (MDA), respectively. Conversely, the levels of high-density lipoprotein cholesterol (HDL-C) and the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) increased to 4.55, 3.15, and 5.10 times those of the model group, respectively. 【Conclusion】 Kashgar ‘Xinxin 2’ walnut oil is rich in unsaturated fatty acids and various minor bioactive components, and it demonstrates significant potential in regulating lipid metabolism and exerting antioxidant effects at the cellular level, suggesting its promise as a novel healthy edible oil capable of modulating lipid metabolism.
2026, 41(3)
:41-53,57.
doi: 10.12187/2026.03.005
Abstract:
【Objective】This study aimed to investigate the metabolomic differences among Jiang-shui samples from different regions of Gansu Province.【Methods】Jiang-shui samples collected from Dingxi, Lanzhou, and Tianshui in Gansu Province were subjected to non-targeted metabolomics analysis using ultra-high performance liquid chromatography coupled with Orbitrap ExplorisTM 480 high-resolution mass spectrometry (UHPLC-Orbitrap ExplorisTM 480 MS) combined with multivariate statistical analysis.【Results】A total of 1746 metabolites were detected in the Jiang-shui samples from the three regions, with 1107 and 639 metabolites identified in positive and negative ion modes, respectively. These included 219 lipids and lipid-like molecules, 96 phenylpropanoids and polyketides, 446 organic heterocyclic compounds, 360 organic acids and derivatives, 284 benzenoids, 183 organic oxygen compounds, 49 organic nitrogen compounds, and 5 organic sulfur compounds. The Tianshui samples showed significant differences from those of the other two regions, whereas the Dingxi and Lanzhou samples exhibited certain similarities. Orthogonal partial least squares-discriminant analysis (OPLS-DA) with VIP>1 and P<0.05 identified 568 differential metabolites, including 36 taste-related metabolites. Among them, sour and bitter substances were the main contributors to the taste of Jiang-shui; sour substances were predominantly accumulated in Tianshui samples, while bitter substances were mainly concentrated in Lanzhou samples. Among the 21 bioactive substances identified, phenolic acids and organic acids were relatively abundant. Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation revealed that the alanine, aspartate and glutamate metabolism pathway was significantly enriched among the differential metabolites from the three regions.【Conclusion】The Jiang-shui samples from different regions exhibited significant differences in metabolite composition, abundance, and metabolic pathways. These findings provide a reference for further understanding the quality formation mechanism of Gansu Jiang-shui.
【Objective】This study aimed to investigate the metabolomic differences among Jiang-shui samples from different regions of Gansu Province.【Methods】Jiang-shui samples collected from Dingxi, Lanzhou, and Tianshui in Gansu Province were subjected to non-targeted metabolomics analysis using ultra-high performance liquid chromatography coupled with Orbitrap ExplorisTM 480 high-resolution mass spectrometry (UHPLC-Orbitrap ExplorisTM 480 MS) combined with multivariate statistical analysis.【Results】A total of 1746 metabolites were detected in the Jiang-shui samples from the three regions, with 1107 and 639 metabolites identified in positive and negative ion modes, respectively. These included 219 lipids and lipid-like molecules, 96 phenylpropanoids and polyketides, 446 organic heterocyclic compounds, 360 organic acids and derivatives, 284 benzenoids, 183 organic oxygen compounds, 49 organic nitrogen compounds, and 5 organic sulfur compounds. The Tianshui samples showed significant differences from those of the other two regions, whereas the Dingxi and Lanzhou samples exhibited certain similarities. Orthogonal partial least squares-discriminant analysis (OPLS-DA) with VIP>1 and P<0.05 identified 568 differential metabolites, including 36 taste-related metabolites. Among them, sour and bitter substances were the main contributors to the taste of Jiang-shui; sour substances were predominantly accumulated in Tianshui samples, while bitter substances were mainly concentrated in Lanzhou samples. Among the 21 bioactive substances identified, phenolic acids and organic acids were relatively abundant. Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation revealed that the alanine, aspartate and glutamate metabolism pathway was significantly enriched among the differential metabolites from the three regions.【Conclusion】The Jiang-shui samples from different regions exhibited significant differences in metabolite composition, abundance, and metabolic pathways. These findings provide a reference for further understanding the quality formation mechanism of Gansu Jiang-shui.
2026, 41(3)
:54-61.
doi: 10.12187/2026.03.006
Abstract:
【Objective】 This study aimed to alleviate the inhibitory effect of high initial glucose concentration on the growth and carotenoid synthesis of Chlorella vulgaris during fermentation. 【Methods】 High glucose-tolerant C.vulgaris strains were screened with biomass and carotenoid yield as indicators, using UV mutagenesis combined with directional domestication under glucose concentration gradient stress. The mechanism underlying the effect of high glucose stress on the growth of C.vulgaris was analyzed at the transcriptome level, and the result were verified by RT-qPCR. 【Results】 A C.vulgaris strain capable of tolerating a glucose concentration of 30 g/L was obtained through directional domestication. Compared with the original strain, its glucose tolerance increased by approximately 50%, and the carotenoid yield reached 5.38 mg/L. The FPKM density distribution of gene expression in the high glucose-tolerant strain differed significantly from that of the control group, and the two expression patterns showed low similarity. Four upregulated differentially expressed genes (DEGs) related to the cysteine and methionine metabolism pathway in the high glucose-tolerant strain led to the accumulation of propionate and its derivatives in cells, thereby inhibiting growth. The expression levels of gene 2.1.1.14, gene 2.5.1.6, and gene 3.5.99.7 were upregulated 184.74-fold, 175.68-fold, and 179.28-fold, respectively, compared with the control group. 【Conclusion】 The strategy of UV mutagenesis combined with directional domestication under glucose concentration gradient stress can effectively improve the glucose tolerance of C.vulgaris, and the abnormal regulation of the cysteine/methionine metabolism pathway is one of the important molecular mechanisms by which high glucose stress inhibits its growth.
【Objective】 This study aimed to alleviate the inhibitory effect of high initial glucose concentration on the growth and carotenoid synthesis of Chlorella vulgaris during fermentation. 【Methods】 High glucose-tolerant C.vulgaris strains were screened with biomass and carotenoid yield as indicators, using UV mutagenesis combined with directional domestication under glucose concentration gradient stress. The mechanism underlying the effect of high glucose stress on the growth of C.vulgaris was analyzed at the transcriptome level, and the result were verified by RT-qPCR. 【Results】 A C.vulgaris strain capable of tolerating a glucose concentration of 30 g/L was obtained through directional domestication. Compared with the original strain, its glucose tolerance increased by approximately 50%, and the carotenoid yield reached 5.38 mg/L. The FPKM density distribution of gene expression in the high glucose-tolerant strain differed significantly from that of the control group, and the two expression patterns showed low similarity. Four upregulated differentially expressed genes (DEGs) related to the cysteine and methionine metabolism pathway in the high glucose-tolerant strain led to the accumulation of propionate and its derivatives in cells, thereby inhibiting growth. The expression levels of gene 2.1.1.14, gene 2.5.1.6, and gene 3.5.99.7 were upregulated 184.74-fold, 175.68-fold, and 179.28-fold, respectively, compared with the control group. 【Conclusion】 The strategy of UV mutagenesis combined with directional domestication under glucose concentration gradient stress can effectively improve the glucose tolerance of C.vulgaris, and the abnormal regulation of the cysteine/methionine metabolism pathway is one of the important molecular mechanisms by which high glucose stress inhibits its growth.
2026, 41(3)
:62-75.
doi: 10.12187/2026.03.007
Abstract:
【Objective】 This study aimed to improve the physicochemical properties, functional properties, and structural characteristics of wheat bran dietary fiber (WBDF) and to enhance its resource utilization. 【Methods】 WBDF was subjected to carboxymethylation modification, and its physicochemical properties, functional properties, and structural characteristics pre-and post-modification were compared and analyzed. 【Results】 Carboxymethylated wheat bran dietary fiber (CWBDF) with a degree of substitution of 0.16 was successfully prepared, and its soluble dietary fiber content increased from 3.31% to 20.76%. The water-holding capacity, oil-holding capacity, and swelling capacity increased to 1.81, 1.31, and 1.30 times those of the unmodified WBDF, respectively. The glucose adsorption capacity reached up to 2.18 times that of the unmodified WBDF. The cholesterol adsorption capacity was significantly enhanced and exhibited good pH independence. The DPPH and ABTS+ radical scavenging rates were 1.33 and 1.53 times those of the unmodified WBDF, respectively. The total phenol content increased to 1.74 times that of the unmodified WBDF. Structural analysis revealed that cellulose and hemicellulose in CWBDF were degraded, the crystalline region was destroyed, and a loose porous structure with increased specific surface area was formed. 【Conclusion】 Carboxymethylation modification significantly increased the soluble dietary fiber content in WBDF and proved to be an effective approach to modifying its physical structure and enhancing its processing and functional properties.
【Objective】 This study aimed to improve the physicochemical properties, functional properties, and structural characteristics of wheat bran dietary fiber (WBDF) and to enhance its resource utilization. 【Methods】 WBDF was subjected to carboxymethylation modification, and its physicochemical properties, functional properties, and structural characteristics pre-and post-modification were compared and analyzed. 【Results】 Carboxymethylated wheat bran dietary fiber (CWBDF) with a degree of substitution of 0.16 was successfully prepared, and its soluble dietary fiber content increased from 3.31% to 20.76%. The water-holding capacity, oil-holding capacity, and swelling capacity increased to 1.81, 1.31, and 1.30 times those of the unmodified WBDF, respectively. The glucose adsorption capacity reached up to 2.18 times that of the unmodified WBDF. The cholesterol adsorption capacity was significantly enhanced and exhibited good pH independence. The DPPH and ABTS+ radical scavenging rates were 1.33 and 1.53 times those of the unmodified WBDF, respectively. The total phenol content increased to 1.74 times that of the unmodified WBDF. Structural analysis revealed that cellulose and hemicellulose in CWBDF were degraded, the crystalline region was destroyed, and a loose porous structure with increased specific surface area was formed. 【Conclusion】 Carboxymethylation modification significantly increased the soluble dietary fiber content in WBDF and proved to be an effective approach to modifying its physical structure and enhancing its processing and functional properties.
2026, 41(3)
:76-87,142.
doi: 10.12187/2026.03.008
Abstract:
To comprehensively assess the development and application potential of microcapsule technology in the tobacco cigarette industry, this paper systematically reviews the research progress on multifunctionalization of cigarette microcapsule technology from seven dimensions: aroma sustained-release, moisture retention and humectation, antibacterial activity, harm reduction, temperature control and heat conduction, dyeing and color fixation, and mainstream smoke pH adjustment. Meanwhile, the development status of novel microcapsule preparation technologies is elaborated. With technological innovation and advancement, cigarette microcapsules have expanded from a single aroma sustained-release function to a diversified functional system. For aroma sustained-release, mechanisms including capsule shell diffusion, wall material degradation, and pressure-induced rupture can effectively regulate the release rate of cigarette flavoring. Regarding moisture retention and humectation, the low volatility of oily core materials and the multifold protective effects of composite wall materials can stably improve the moisture content of cut tobacco. In terms of antifungal activity, natural antibacterial flavor microcapsules can inhibit the growth and proliferation of molds. For harm reduction, porous adsorbent microcapsules are predominantly adopted to reduce the contents of carbon monoxide (CO) and nitrosamine carcinogens in mainstream cigarette smoke. In terms of temperature control and heat conduction, preliminary research on temperature-responsive microcapsules offers a promising approach to optimizing the heat transfer efficiency of heat-not-burn (HNB) cigarettes. For dyeing and color fixation, via the dual mechanisms of physical isolation and chemical protection, microcapsule technology remarkably improves the oxidation resistance and color stability of natural pigments in cigarette paper. For mainstream smoke pH adjustment, encapsulating organic acids via microcapsule technology and incorporating the encapsulated products into cigarette paper enables effective control of smoke pH. Novel microcapsule preparation technologies, with the merits of precise controlled-release design and low-temperature green processes, offer novel solutions to the inherent drawbacks of conventional methods, including unstable encapsulation efficiency, wide particle size distribution, and susceptibility to damage of heat-sensitive components. Nevertheless, their large-scale application in the cigarette industry is still hindered by challenges such as low throughput, high production cost, and difficulties in process scale-up. Future research should integrate the merits of novel preparation technologies, focusing on intelligent regulation of release behavior, optimized design of core-wall materials, and multifunctional integration, so as to accelerate the development of cigarette microcapsule technology toward precision, intelligence and greenization.
To comprehensively assess the development and application potential of microcapsule technology in the tobacco cigarette industry, this paper systematically reviews the research progress on multifunctionalization of cigarette microcapsule technology from seven dimensions: aroma sustained-release, moisture retention and humectation, antibacterial activity, harm reduction, temperature control and heat conduction, dyeing and color fixation, and mainstream smoke pH adjustment. Meanwhile, the development status of novel microcapsule preparation technologies is elaborated. With technological innovation and advancement, cigarette microcapsules have expanded from a single aroma sustained-release function to a diversified functional system. For aroma sustained-release, mechanisms including capsule shell diffusion, wall material degradation, and pressure-induced rupture can effectively regulate the release rate of cigarette flavoring. Regarding moisture retention and humectation, the low volatility of oily core materials and the multifold protective effects of composite wall materials can stably improve the moisture content of cut tobacco. In terms of antifungal activity, natural antibacterial flavor microcapsules can inhibit the growth and proliferation of molds. For harm reduction, porous adsorbent microcapsules are predominantly adopted to reduce the contents of carbon monoxide (CO) and nitrosamine carcinogens in mainstream cigarette smoke. In terms of temperature control and heat conduction, preliminary research on temperature-responsive microcapsules offers a promising approach to optimizing the heat transfer efficiency of heat-not-burn (HNB) cigarettes. For dyeing and color fixation, via the dual mechanisms of physical isolation and chemical protection, microcapsule technology remarkably improves the oxidation resistance and color stability of natural pigments in cigarette paper. For mainstream smoke pH adjustment, encapsulating organic acids via microcapsule technology and incorporating the encapsulated products into cigarette paper enables effective control of smoke pH. Novel microcapsule preparation technologies, with the merits of precise controlled-release design and low-temperature green processes, offer novel solutions to the inherent drawbacks of conventional methods, including unstable encapsulation efficiency, wide particle size distribution, and susceptibility to damage of heat-sensitive components. Nevertheless, their large-scale application in the cigarette industry is still hindered by challenges such as low throughput, high production cost, and difficulties in process scale-up. Future research should integrate the merits of novel preparation technologies, focusing on intelligent regulation of release behavior, optimized design of core-wall materials, and multifunctional integration, so as to accelerate the development of cigarette microcapsule technology toward precision, intelligence and greenization.
2026, 41(3)
:88-97.
doi: 10.12187/2026.03.009
Abstract:
【Objective】 This study aimed to reveal the aroma thresholds and interaction patterns of natural and synthetic flavorings with roasted sweet note in a cigarette smoke matrix. 【Methods】 Gas chromatography-mass spectrometry (GC-MS) was employed to identify the aroma components in four natural flavorings with roasted sweet note. The S-curve method was then used to determine the aroma thresholds of these four natural flavorings and eight synthetic flavorings in a cigarette smoke matrix, and Feller’s additive model was applied to elucidate the interactions between the natural and synthetic flavorings. 【Results】 1) All four natural flavorings contained roasted sweet aroma components such as methyl cyclopentenolone (MCP), 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), 5-hydroxy methyl furfural (5-HMF) and sotolone. 2) The aroma thresholds of the eight synthetic flavorings ranged from 5.140×10-7 to 6.041 ng/cigarette, while those of the four natural flavorings ranged from 8.146×10-2 to 5.420×10-1 ng/cigarette. 3) Synergistic effects were observed in four binary combinations (maple extract/MCP, maple extract/DDMP, fenugreek extract/ethyl sotolone, and tobacco Maillard reaction product/MCP) and two ternary systems (maple extract/maltol/ethyl maltol and jujube extract/maltol/ethyl maltol). A masking effect was observed in the jujube extract/MCP binary combination, whereas additive interactions dominated the other 21 binary combinations. 【Conclusion】 This study elucidated the aroma threshold ranges and interaction patterns of natural and synthetic flavorings with roasted sweet note in a cigarette smoke matrix, providing a reference for precision flavoring of cigarettes.
【Objective】 This study aimed to reveal the aroma thresholds and interaction patterns of natural and synthetic flavorings with roasted sweet note in a cigarette smoke matrix. 【Methods】 Gas chromatography-mass spectrometry (GC-MS) was employed to identify the aroma components in four natural flavorings with roasted sweet note. The S-curve method was then used to determine the aroma thresholds of these four natural flavorings and eight synthetic flavorings in a cigarette smoke matrix, and Feller’s additive model was applied to elucidate the interactions between the natural and synthetic flavorings. 【Results】 1) All four natural flavorings contained roasted sweet aroma components such as methyl cyclopentenolone (MCP), 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), 5-hydroxy methyl furfural (5-HMF) and sotolone. 2) The aroma thresholds of the eight synthetic flavorings ranged from 5.140×10-7 to 6.041 ng/cigarette, while those of the four natural flavorings ranged from 8.146×10-2 to 5.420×10-1 ng/cigarette. 3) Synergistic effects were observed in four binary combinations (maple extract/MCP, maple extract/DDMP, fenugreek extract/ethyl sotolone, and tobacco Maillard reaction product/MCP) and two ternary systems (maple extract/maltol/ethyl maltol and jujube extract/maltol/ethyl maltol). A masking effect was observed in the jujube extract/MCP binary combination, whereas additive interactions dominated the other 21 binary combinations. 【Conclusion】 This study elucidated the aroma threshold ranges and interaction patterns of natural and synthetic flavorings with roasted sweet note in a cigarette smoke matrix, providing a reference for precision flavoring of cigarettes.
2026, 41(3)
:98-108.
doi: 10.12187/2026.03.010
Abstract:
【Objective】 This study aimed to address the problems of strong subjectivity and difficulty in data acquisition in sensory evaluation of tobacco leaves, and to achieve precise quantitative prediction of tobacco leaf sensory quality based on chemical composition data. 【Methods】 A total of 264 tobacco leaf samples from four typical style-producing regions (Henan, Hunan, Yunnan, and Guizhou) were used for chemical composition determination and sensory quality evaluation. After removing redundant indicators through correlation analysis of chemical variables, the recursive feature elimination with cross-validation based on random forest (RFECV-RF) method was employed to select the optimal feature subset for each sensory attribute. Subsequently, three classic boosting algorithms, namely XGBoost, CatBoost, and LightGBM, were applied, and their hyperparameters were optimized via five-fold cross-validation to develop prediction models for nine sensory attributes. 【Results】 1) RFECV-RF feature selection revealed that total nitrogen, reducing sugars, potassium, and nicotine were the key chemical components influencing tobacco leaf sensory quality. 2) Except for “strength,” the RMSE values for all other attributes were lower with the optimal feature subset than with the full feature model. 3) Under the optimal algorithm, the coefficients of determination (R2) for the sensory attributes ranged from 0.711 3 to 0.894 0, RMSE from 0.084 5 to 0.140 4, and mean absolute percentage error (MAPE) from 1.06% to 1.70%, all showing good and stable predictive performance. 【Conclusion】 The proposed prediction model framework enables high-precision quantitative prediction of tobacco leaf sensory quality. These result provide scientifically reliable technical support for digital formulation design and quality control of cigarette products.
【Objective】 This study aimed to address the problems of strong subjectivity and difficulty in data acquisition in sensory evaluation of tobacco leaves, and to achieve precise quantitative prediction of tobacco leaf sensory quality based on chemical composition data. 【Methods】 A total of 264 tobacco leaf samples from four typical style-producing regions (Henan, Hunan, Yunnan, and Guizhou) were used for chemical composition determination and sensory quality evaluation. After removing redundant indicators through correlation analysis of chemical variables, the recursive feature elimination with cross-validation based on random forest (RFECV-RF) method was employed to select the optimal feature subset for each sensory attribute. Subsequently, three classic boosting algorithms, namely XGBoost, CatBoost, and LightGBM, were applied, and their hyperparameters were optimized via five-fold cross-validation to develop prediction models for nine sensory attributes. 【Results】 1) RFECV-RF feature selection revealed that total nitrogen, reducing sugars, potassium, and nicotine were the key chemical components influencing tobacco leaf sensory quality. 2) Except for “strength,” the RMSE values for all other attributes were lower with the optimal feature subset than with the full feature model. 3) Under the optimal algorithm, the coefficients of determination (R2) for the sensory attributes ranged from 0.711 3 to 0.894 0, RMSE from 0.084 5 to 0.140 4, and mean absolute percentage error (MAPE) from 1.06% to 1.70%, all showing good and stable predictive performance. 【Conclusion】 The proposed prediction model framework enables high-precision quantitative prediction of tobacco leaf sensory quality. These result provide scientifically reliable technical support for digital formulation design and quality control of cigarette products.
2026, 41(3)
:109-119.
doi: 10.12187/2026.03.011
Abstract:
【Objective】 To develop enzymes that degrade tobacco glycosides and generate aroma components. 【Methods】 A strain capable of degrading 3-oxo-α-ionol-β-D-glucopyranoside was screened using 3-oxo-α-ionol-β-D-glucopyranoside as the sole carbon source. The genome of this strain was analyzed, and the glycosidase from it was isolated and purified. The enzymatic properties of the glycosidase were investigated, and tobacco glycosidases were identified and mined. 【Results】 Strain HZW-15 was capable of degrading 3-oxo-α-ionol-β-D-glucopyranoside. After treating crude tobacco glycosides with its crude enzyme, the contents of aroma components such as 3-oxo-α-ionol, benzyl alcohol, and phenylethanol increased significantly. Treatment of reconstituted tobacco leaf concentrate with the enzyme solution resulted in prominent sweetness, a clean aftertaste, and improved aroma quality. Under the conditions of enzymatic hydrolysis temperature 40 ℃, shaking speed 150 r/min, pH value 7.0, and K+ concentration 10 mmol/L, the content of 3-oxo-α-ionol increased by 2.3 times. The genome of HZW-15 consists of 5 554 921 bp, encoding 76 glycoside hydrolase genes. 【Conclusion】 We identified the purified enzyme components by mass spectrometry, which indicated that 6-phospho-β-glucosidase, β-glucosidase, and 1,4-α-glucan branching enzyme are functional enzymes, providing a reference for the development of tobacco-used glycosidases.
【Objective】 To develop enzymes that degrade tobacco glycosides and generate aroma components. 【Methods】 A strain capable of degrading 3-oxo-α-ionol-β-D-glucopyranoside was screened using 3-oxo-α-ionol-β-D-glucopyranoside as the sole carbon source. The genome of this strain was analyzed, and the glycosidase from it was isolated and purified. The enzymatic properties of the glycosidase were investigated, and tobacco glycosidases were identified and mined. 【Results】 Strain HZW-15 was capable of degrading 3-oxo-α-ionol-β-D-glucopyranoside. After treating crude tobacco glycosides with its crude enzyme, the contents of aroma components such as 3-oxo-α-ionol, benzyl alcohol, and phenylethanol increased significantly. Treatment of reconstituted tobacco leaf concentrate with the enzyme solution resulted in prominent sweetness, a clean aftertaste, and improved aroma quality. Under the conditions of enzymatic hydrolysis temperature 40 ℃, shaking speed 150 r/min, pH value 7.0, and K+ concentration 10 mmol/L, the content of 3-oxo-α-ionol increased by 2.3 times. The genome of HZW-15 consists of 5 554 921 bp, encoding 76 glycoside hydrolase genes. 【Conclusion】 We identified the purified enzyme components by mass spectrometry, which indicated that 6-phospho-β-glucosidase, β-glucosidase, and 1,4-α-glucan branching enzyme are functional enzymes, providing a reference for the development of tobacco-used glycosidases.
2026, 41(3)
:120-131.
doi: 10.12187/2026.03.012
Abstract:
【Objective】 This study aimed to identify the key enzyme in Ganoderma lucidum complex enzyme liquid and its enzymatic characteristics, and to elucidate the mechanism of aroma enhancement and quality improvement of tobacco stems by fermentation. 【Methods】 The key enzyme in Ganoderma lucidum complex enzyme liquid was identified by native polyacrylamide gel electrophoresis (native-PAGE) and enzymatic activity assays. Enzyme separation and purification combined with molecular structure modeling were employed to investigate the enzymatic properties and structural features of the key enzyme. Scanning electron microscopy (SEM) and GC-MS analysis were then used to evaluate the aroma-enhancing and quality-improving effects of the complex enzyme liquid on tobacco stems. 【Results】 The Ganoderma lucidum complex enzyme liquid exhibited multiple enzymatic activities, among which laccase activity was the highest at 35 466.67 U/L, and three laccase isoenzymes were identified. The key laccase, Lac3, was a three-domain laccase with a molecular weight of 58.4 kDa and 500 amino acids. Its optimal temperature and pH were 55 ℃ and 3.0, respectively. Cu2+ at 1 mmol/L promoted its activity, while Fe3+ exerted the strongest inhibitory effect. After enzymatic treatment with the complex enzyme liquid, the compact structure of tobacco stem shreds was disrupted, and the lignin degradation rate reached 22.56%. Sensory evaluation scores were significantly improved. Compared with the control, the total content of 17 aroma compounds, including aldehydes, ketones, and phenols, in the stem shreds increased, thus achieving the goal of aroma enhancement and quality improvement of tobacco stems. 【Conclusion】 Ganoderma lucidum complex enzyme liquid, with laccase as the key enzyme, can degrade lignin in tobacco stem shreds and enhance aroma, thereby promoting resource utilization.
【Objective】 This study aimed to identify the key enzyme in Ganoderma lucidum complex enzyme liquid and its enzymatic characteristics, and to elucidate the mechanism of aroma enhancement and quality improvement of tobacco stems by fermentation. 【Methods】 The key enzyme in Ganoderma lucidum complex enzyme liquid was identified by native polyacrylamide gel electrophoresis (native-PAGE) and enzymatic activity assays. Enzyme separation and purification combined with molecular structure modeling were employed to investigate the enzymatic properties and structural features of the key enzyme. Scanning electron microscopy (SEM) and GC-MS analysis were then used to evaluate the aroma-enhancing and quality-improving effects of the complex enzyme liquid on tobacco stems. 【Results】 The Ganoderma lucidum complex enzyme liquid exhibited multiple enzymatic activities, among which laccase activity was the highest at 35 466.67 U/L, and three laccase isoenzymes were identified. The key laccase, Lac3, was a three-domain laccase with a molecular weight of 58.4 kDa and 500 amino acids. Its optimal temperature and pH were 55 ℃ and 3.0, respectively. Cu2+ at 1 mmol/L promoted its activity, while Fe3+ exerted the strongest inhibitory effect. After enzymatic treatment with the complex enzyme liquid, the compact structure of tobacco stem shreds was disrupted, and the lignin degradation rate reached 22.56%. Sensory evaluation scores were significantly improved. Compared with the control, the total content of 17 aroma compounds, including aldehydes, ketones, and phenols, in the stem shreds increased, thus achieving the goal of aroma enhancement and quality improvement of tobacco stems. 【Conclusion】 Ganoderma lucidum complex enzyme liquid, with laccase as the key enzyme, can degrade lignin in tobacco stem shreds and enhance aroma, thereby promoting resource utilization.
2026, 41(3)
:132-142.
doi: 10.12187/2026.03.013
Abstract:
【Objective】 This study aimed to screen pectinase-producing strains and mine the key genes involved in tobacco pectin degradation. 【Methods】 Pectinase-producing strains were screened using the 3,5-dinitrosalicylic acid (DNS) method with tobacco pectin as the sole carbon source. Transcriptomic analysis was performed to examine differential gene expression during tobacco pectin degradation, and key genes were verified and identified by real-time quantitative PCR (RT-qPCR). 【Results】 A tobacco pectin-degrading strain designated GB3 was obtained, and its enzyme activity against tobacco pectin in the fermentation broth reached 32.95 U/mL. The strain was preliminarily identified as Klebsiella variicola based on morphological characteristics and 16S rDNA sequence analysis. During the degradation of common pectin, 1076 genes were upregulated in strain GB3, whereas 1100 genes were upregulated during tobacco pectin degradation. Differentially expressed genes (DEGs) related to tobacco pectin degradation were mainly enriched in galactose metabolism, glycolysis/gluconeogenesis, and other glycan degradation pathways. A total of nine candidate enzyme genes potentially associated with tobacco pectin degradation were screened. RT-qPCR analysis further revealed that rlpA, lacZ, ogl, rhaA, and P48843 were the key genes involved in tobacco pectin degradation. 【Conclusion】 This study confirmed that gene1209, gene1526, gene310, and gene4941 are the key tobacco pectin hydrolase genes, providing a reference for investigating pectinase genes, regulating pectin content in tobacco leaves, and improving tobacco leaf quality.
【Objective】 This study aimed to screen pectinase-producing strains and mine the key genes involved in tobacco pectin degradation. 【Methods】 Pectinase-producing strains were screened using the 3,5-dinitrosalicylic acid (DNS) method with tobacco pectin as the sole carbon source. Transcriptomic analysis was performed to examine differential gene expression during tobacco pectin degradation, and key genes were verified and identified by real-time quantitative PCR (RT-qPCR). 【Results】 A tobacco pectin-degrading strain designated GB3 was obtained, and its enzyme activity against tobacco pectin in the fermentation broth reached 32.95 U/mL. The strain was preliminarily identified as Klebsiella variicola based on morphological characteristics and 16S rDNA sequence analysis. During the degradation of common pectin, 1076 genes were upregulated in strain GB3, whereas 1100 genes were upregulated during tobacco pectin degradation. Differentially expressed genes (DEGs) related to tobacco pectin degradation were mainly enriched in galactose metabolism, glycolysis/gluconeogenesis, and other glycan degradation pathways. A total of nine candidate enzyme genes potentially associated with tobacco pectin degradation were screened. RT-qPCR analysis further revealed that rlpA, lacZ, ogl, rhaA, and P48843 were the key genes involved in tobacco pectin degradation. 【Conclusion】 This study confirmed that gene1209, gene1526, gene310, and gene4941 are the key tobacco pectin hydrolase genes, providing a reference for investigating pectinase genes, regulating pectin content in tobacco leaves, and improving tobacco leaf quality.
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Deputy Editor-in-Chief：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN 41-1437/TS
ISSN 2096-1553
Address：136 Science Avenue, Zhengzhou City, Henan Province, China
Postal Code：450001
Tel：(086)0371-86608635
(086)0371-86608633
Email：qgxb@zzuli.edu.cn
