Differences in the content of nine phenols and the antioxidant capacity of Ribes stenocarpum Maxim (RSM) fruits at different stages of maturity were investigated, and the extraction process of polyphenols from RSM was also optimized using Box-Behnken design method. Results showed that the content of the nine phenols varied considerably at different ripening stages; catechin, chlorogenic acid, coumaric acid, and ferulic acid were abundant in immature fruits but decreased with fruit ripening, whereas the levels of rosemary acid and querctin acid were low in immature fruits and increased with time, reaching the highest value after the fruit was completely mature. The phenols extracted from RSM fruits possessed good antioxidant activities for effective and rapid scavenging of DPPH and ABTS free radicals, as well as intracellular ROS. Analysis of the phenols content at different maturity stages indicated that the unripe fruits had significantly higher polyphenols content than mature fruits. Consequently, unripe fruits possessed higher antioxidant activities. According to the overall results of the extraction process optimization, the selected optimal conditions for extracting polyphenols from RSM were as follows: extraction time, 95 min; solvent concentration, 60%; ratio of sample to solvent, 1:25.

Raspberries are highly nutritious and have powerful antioxidant properties, making them functional berries with positive effects on physiological functioning. However, there is limited information available on the diversity and variability of metabolites in raspberry and its parts, especially in plateau raspberries. To address this, commercial raspberries and their pulp and seeds from two plateaus in China were subjected to LC-MS/MS-based metabolomics analysis and evaluated for antioxidant activity using four assays. A metabolite-metabolite correlation network was established based on antioxidant activity and correlation analysis. The results showed that 1661 metabolites were identified and classified into 12 categories, with significant variations in composition between the whole berry and its parts from different plateaus. Flavonoids, amino acids and their derivatives, and phenolic acids were found to be up-regulated in Qinghai’s raspberry compared to Yunnan’s raspberry. The main differently regulated pathways were related to flavonoid, amino acid, and anthocyanin biosynthesis. The antioxidant activity of Qinghai’s raspberry was stronger than Yunnan’s raspberry, and the order of antioxidant capacity was seed > pulp > berry. The highest FRAP (420.31 µM TE/g DW) values was found in the seed of Qinghai’s raspberry. Overall, these findings suggest that the environment in which the berries grow can affect their chemical composition, and comprehensive exploitation and cultivation of whole raspberry and its parts from different plateaus can lead to new opportunities for phytochemical compositions and antioxidant activity.

Chiral cholesteric molecular tweezer 7a was synthesized, and its recognition properties for Ag⁺, Al³⁺, Ca²⁺ etc., were investigated by UV and fluorescence spectra. The results showed that in ethanol/Tris (1/1, v/v, pH 7.0) buffer solution, the host molecular tweezer 7a had a specific recognition ability for Ag⁺, the detection limit was up to 1 × 10⁻⁶ mol/L, and other metal ions had little effect on Ag⁺ recognition. At the same time, the naked-eye detection of Ag⁺ was realized by the light red color of the complex solution. Furthermore, the mechanism of recognition of Ag⁺ by molecular tweezer 7a was studied by a nuclear magnetic titration test and computer molecular simulation, and a rapid detection method of Ag⁺ using host molecular tweezer 7a was established. Through the determination of Ag⁺ in milk powder, quinoa and other food samples, it was proved that this novel method had a good application prospect for the detection of Ag⁺ in food.

This study presents a comprehensive flavour profile analysis of 12 Morchella samples (5 cultivated and 7 wild species) collected from diverse regions across China. The contents of free amino acids and volatile organic compounds were determined using UHPLC-QE-HRMS and HS-SPME-GC-MS. Flavour contribution was assessed by calculating taste activity values (TAVs) and relative odor activity values (rOAVs), and the influence of environmental factors on flavour compound accumulation was further explored. The findings indicated that cultivated Morchella exhibited pronounced fruity, floral, sweet, and mushroom-like notes (e.g., 1-octen-3-one, beta-damascone, and 1-(2-aminophenyl)ethanone), rendering them suitable for fresh consumption. In contrast, wild Morchella exhibited higher levels of herbaceous and smoky aroma compounds (e.g., (E,Z)-2,6-nonadienal, benzenemethanethiol, and non-8-enal), suggesting potential for premium product development. Correlation analysis revealed metabolic associations between taste-active amino acids and key volatile organic compounds via intermediates of the lipoxygenase pathway and the tricarboxylic acid cycle. Furthermore, environmental parameters including elevation, annual precipitation, and solar radiation were found to significantly influence the accumulation of flavour-related metabolites. These findings provide insights into the chemical basis underlying the flavour diversity of Morchella and offer a theoretical foundation for species identification, flavour-directed breeding, and differentiated product development.