The degradation of aflatoxin B1 (AFB1) and zearalenone (ZEA) is investigated using power ultrasound to identify suitable methods to reduce the mycotoxin content of corn. AFB1 and ZEA in corn are simultaneously degraded via power ultrasound; thus, this method has a significant effect on corn quality. The power intensity, solid-liquid ratio, and ultrasonic treatment modes significantly affect the degradation rates of AFB1 and ZEA. The dissolution of AFB1 and ZEA in water also facilitates their degradation. At the initial stage of ultrasonic treatment, power ultrasound promotes the dissolution of mycotoxins in water, whereupon they are partially oxidized by free radicals. With a treatment time of 10 min, the reduction rates decreased owing to the dissolution of combined-state mycotoxins. After ultrasonic treatment, the contents of the essential amino acids, the total number of amino acids, and the fatty acids in corn decreased; however, ΔH values decreased during starch gelatinization. In contrast, the amylose content and viscosity of corn significantly increased during gelatinization. Therefore, this method is potentially suitable for the reduction of AFB1 and ZEA contents in corn.

Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat protein is essential for improving the quality of soft wheat and thus improving cake quality. In order to modify the protein properties of soft wheat used for cake production, superheated steam (SS) was used to treat soft wheat grains at 165 °C and 190 °C for 1, 2, 3, 4, and 5 min, respectively, followed by the milling of wheat grains to obtain refined wheat flour. The properties of proteins and cakes were analyzed using refined wheat flour as materials. First, changes in the structures of wheat proteins were analyzed by determining the solubility, molecular weight distribution and secondary structure of proteins in wheat flour. Secondly, changes in the functional properties of proteins were analyzed by determining the foaming properties and emulsifying properties of proteins in wheat flour. Finally, the specific volume and texture of cakes with wheat flour milled from SS-treated wheat were analyzed. At the initial stage of SS treatment, some of the gliadin and glutenin aggregated, and the gluten macro-polymer (GMP) contents increased. This allowed a more stable gluten network to form during dough kneading, leading to an improvement in dough elasticity. In addition, a short time period (1–3 min) of SS treatment improved the emulsifying properties and foaming ability of wheat protein, which helped to improve the specific volume and texture of cakes. Increasing the SS temperature from 165 °C to 190 °C reduced the optimal treatment time needed to improve cake quality from 3 min to 1 min. SS treatment for longer time (>3 min) periods led to severe protein aggregation and a decrease in the foaming ability and emulsifying properties of protein, which led to a deterioration in the cake quality. Thus, SS treatment at 165 °C for 1–3 min and 190 °C for 1 min could be a suitable method of improving the physicochemical properties of soft wheat used to make cakes with high specific volumes and good texture.

Aflatoxin B₁ (AFB₁) contamination in Scutellaria baicalensis poses a serious threat to the safety of traditional Chinese medicinal products. In this study, a sensitive and reliable ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) method was developed for the quantitative determination of AFB₁ in Scutellaria baicalensis. Method optimization included selection of chromatographic columns, mobile phase composition, and mass spectrometric parameters. Sample pretreatment was also optimized to reduce matrix interference and enhance extraction efficiency. The method showed excellent linearity (R² > 0.999) in the range of 0.1–10.0 µg/L, with a limit of detection (LOD) of 0.03 µg/kg and a limit of quantification (LOQ) of 0.10 µg/kg. Precision and recovery studies demonstrated good repeatability and accuracy, with intra- and inter-day relative standard deviations (RSDs) below 5.2% and recoveries ranging from 88.7% to 103.4%. Application of the method to six commercial Scutellaria baicalensis samples revealed detectable AFB₁ in two samples, though all levels were below national safety limits. This method provides a robust tool for routine monitoring of AFB₁ in herbal medicines and supports the establishment of quality control systems for Scutellaria baicalensis.

Hydroxyl radicals (•OH) are key reactive species in sonochemical processes; however, their generation is strongly dependent on the operating parameters and solution composition. In this study, probe-ultrasonication-induced oxidizing response was evaluated using an iodometric method in a 0.4mol L⁻¹ KI background, where the measured response reflects the accumulated titratable iodine (I₃^-) signal and is therefore discussed as an apparent •OH yield rather than an instantaneous steady-state [•OH]. The effects of sonication time (5–35 min), ultrasonic power (60–300 W), duty cycle (20%–100%), and probe position (top/middle/bottom) were systematically investigated. The apparent •OH yield increased with time and power, reached a maximum at a duty cycle of 60%, and was highest when the probe was positioned at the center of the liquid column. The influence of solution composition was further evaluated by adding ethanol, acetic acid, NaOH, NaHCO₃, and NaCl to the KI background. Increasing the ethanol and NaOH concentrations generally decreased the apparent •OH yield, whereas acetic acid showed a biphasic response. NaHCO₃ decreased the apparent •OH yield in a concentration-dependent manner, and NaCl showed a non-monotonic concentration dependence. In phosphotungstic acid systems, the iodometric response increased with concentration at 10 min but the concentration dependence diminished at 30 min, and a no-ultrasound control showed a measurable baseline signal while ultrasound produced a stronger response. Hydrogen peroxide markedly enhanced the response at moderate concentration but reduced the apparent •OH yield at higher levels due to competing reactions, while a t-BuOH scavenger control reduced the signal to about 10% of that without t-BuOH, indicating predominantly •OH-driven response with minor non-specific contributions. These results provide practical guidance for regulating the accumulated oxidative response in probe-ultrasonic systems.

Hydroxyl radicals (•OH) are key reactive species in sonochemical processes; however, their generation is strongly dependent on the operating parameters and solution composition. In this study, •OH formation during probe ultrasonication was quantified using an iodometric method in a 0.4 mol L-1 KI background. The effects of sonication time (5–35 min), ultrasonic power (60–300 W), duty cycle (20%–100%), and probe position (top/middle/bottom) on •OH production were systematically investigated. The •OH concentration increased with time and power, reached a maximum at a duty cycle of 60%, and was highest when the probe was positioned at the center of the liquid column. The influence of solution composition was further evaluated by adding ethanol, acetic acid, NaOH, NaHCO3, and NaCl to the KI background. Increasing the ethanol and NaOH concentrations generally decreased the •OH formation, whereas moderate levels of acetic acid and NaHCO₃ promoted •OH generation. NaCl exhibited a concentration-dependent inhibition. In phosphotungstic acid systems, •OH formation increased with concentration at 10 min, whereas the concentration-dependent differences diminished after prolonged sonication (30 min). Hydrogen peroxide markedly enhanced •OH formation at moderate concentrations; however, further increases led to a reduced apparent •OH yield. These results provide practical guidance for regulating •OH generation in probe-ultrasonic systems.