【Objective】 To understand the development status of sensory evaluation methods in the beverage industry.【Method】 Based on the existing literature reviews， the application status of sensory evaluation methods in the food and beverage industry was presented. Several methods commonly used for sensory evaluation of food and beverages were presented according to the test subjects， and the characteristics of each method were pointed out. Finally， the application and role of sensory evaluation methods in beverage research and development were sum marised and exemplified， while the shortcomings of current sensory evaluation methods， directions for improvement and possible innovations were collated.【Result】 The total production volume of the beverage industry in China continues to increase and that sensory evaluation can play a supporting role in the taste of beverages， the release of the unique flavour of raw materials during processing and the innovation of their types.【Conclusion】 Food sensory evalu ation is an important tool in the study of perception that can be used to correlate information about the sensory characteristics of samples with consumers and to facilitate the development of beverage products and industries.

目的：系统梳理国内外预制菜市场的发展规模、产品类型及技术应用现状，分析消费者需求驱动、供应链升级及政策支持等核心推动力，提出预制菜产业存在的风险和发展建议，探讨其在食品安全、技术升级和产业链协同中的关键问题，并结合文献与案例数据，提出未来发展路径。方法：对比国内外预制菜发展历程、市场规模、产品类型、政策环境、监管现状。结果：国内预制菜产业在食品安全、消费者口味、产品供应链、标准体系建设方面存在风险，不能满足预制菜市场规模快速增长的趋势，结论：未来预制菜行业需在供应链提升、产业协同、标准体系建设、技术创新、科普宣传等方面加强与技术机构、行业协会的沟通，在质量控制、技术创新与可持续发展中加大力度推进预制菜产业健康发展。

【Objective】 Alpha-glucosidase （α-glucosidase） is an important target for the treatment of diabetes. Studies have shown that taxifolin has a certain inhibitory ability on α-glucosidase.【Method】 With the aim to elucidate the inhibition mechanisms of taxifolin on α-glucosidase， the inhibition type and molecular mechanism of taxifolin on α-glucosidase were investigated by using kinetic analysis， fluorescence quenching experiment as well as molecular docking.【Result】 Taxifolin inhibited α-glucosidase in a reversible and non-competitive mode with a half maximal inhibitory concentration （IC50 ） of（35.93±1.56）μg/mL， which was significantly lower than that of acarbose （471.04±2.67）μg/mL. And taxifolin formed a ground-state complex with α-glucosidase mainly through hydrogen bonding and van der Waals forces， resulting in the quenching of the intrinsic fluorescence of α-glucosidase. What’s more， the molecular docking results showed that taxifolin was bound to a hydrophobic pocket of α-glucosidase by forming strong hydrogen bonds with the residues PHE-157， HIS-239， ASN-241， SER-308 and PHE-310 of α-glucosidase. In addition， there were van der Waals forces， π-π stacking and electrostatic interactions with surround ing residues， which together maintained the structure of the complex.【Conclusion】 This study has certain reference significance for developing functional food for preventing and treating diabetes.

【Objective】 To develop a β-glucan-rich naked barley wine and analyze the product quality. 【Method】 The brewing technology was optimized based on the indices of β-glucan content， alcohol content， and reducing sugar content. The chemical indices were determined. Gas chromatography-mass spectrometry combined with relative odor activity value was used for the analysis of volatile flavor compounds.【Result】 The optimal brewing conditions are as follows： the material-water ratio was 1∶0.5， the fermentation time was 7 days， the temperature was 36 ℃ ， and the amount of Qu additive was 0.3%. In this condition， the β-glucan content of naked barley wine was 60.46 mg/L， the alcohol content was 3.54% vol， the non-sugar solids content was 39.41 g/L， the total sugar content was 152.39 g/L， pH 4.77， the total acid content was 3.15 g/L， and the amino acid nitrogen content was 0.53 g/L. A total of 22 volatile flavor compounds were detected. Nonanal， decanal， 2-pentylfuran， and 3-methyl-1-butanol had key contributions to the overall flavor profile of naked barley wine.【Conclusion】 The optimized naked barley wine is the sweet type with a low alcohol content and a high β- glucan content.

【Objective】 This study was conducted to investigate the difference of BB12+GOS&FOS infant formulas and prebiotic added infant formulas on gut microbiota via in vitro simulated digestion combined with colonic fermentation.【Method】 The survival rate of BB12 was determined after simulating gastrointestinal diges tion. Both BB12+GOS&FOS infant formula and GOS infant formula were simulated gastrointestinal digestion and fecal microbial fermentation. Gut microbiota relative abundance was analyzed using intestinal microbial sequencing technology. Meanwhile， short-chain fatty acid （SCFA） contents were measured. The underlying causes of SCFAs production were analyzed， and the microbial metabolism pathway were predicted.【Result】 The survival rate of BB12 after gastrointestinal digestion was （72.88±8.88）% approximately. Analysis of the gut microbiota revealed that intervention with BB12 combined with GOS and FOS significantly increased the propor tion of Veillonella， rising from 7.6% to 42.1%. Additionally， the concentrations of acetic acid， propionic acid， and butyric acid increased to （196.80±68.19） μmol/mL， （50.05±7.95） μmol/mL， and （9.87 ±1.84） μmol/mL， respectively.【Conclusion】 This study showed that BB12+GOS&FOS intervention can improve the abundance of Veillonella and the content of SCFAs， which could enhance colon barrier and intestinal immunity. Inflammatory response was weakened and the development of intestinal barrier was promoted via inhibiting Th17 cell dif ferentiation and IL-17 signaling pathway.

【Objective】 To improve the extraction rate of protein from yellow wine lees， and to optimize the pretreatment and extraction technology of yellow wine lees.【Method】 With yellow wine lees as raw material， the pretreatment and ultrasonic assisted extraction technology were optimized. And amino acid analysis and molecular weight determination of the protein were carried out.【Result】 The optimal enzymolysis conditions of yellow wine lees were：the supplementation of cellulase and xylanase was 2% and 1%， 2.5 h enzymatic hydrolysis time， 55 ℃ enzymatic hydrolysis temperature， pH=4.5， and the extraction rate was （50.28±0.89） %. On this basis， the optimal conditions of ultrasonic assisted alkali extraction were ultrasonic power 350 W， and ultrasonic time 80 min， and the protein extraction rate of yellow wine less was （61.78±0.29） %， which was 0.65 times higher than that before enzymolysis. Under these conditions， the yellow wine lees protein showed deep and wide fuzzy bands of 3 in the SDS-PAGE gel chromatography. By amino acid analysis， the ratio of essential amino acid and non-essential amino acid（EAA/NEAA） of the protein was 57.233%， which was a high-quality protein.【Conclusion】 The extraction conditions of lees protein were optimized， and the extraction rate of lees protein was improved effectively. It also proved the quality of the protein， which laid a foundation for further development and utilization of yellow wine lees protein.

【Objective】To investigate the execution status to different nutritional medical therapy and the impact on pulmonary function, skeletal muscle mass and function of patients with chronic obstructive pulmonary disease (COPD) complicated by sarcopenia.【Methods】A randomized controlled trial was conducted, enrolling 159 COPD patients with sarcopenia who were randomly divided into three groups. These groups received oral nutritional supplementation (Group A), a high-fat, high-protein natural diet (Group B), or a high-energy balanced diet (standard control Group C), respectively. All groups were combined with respiratory and physical exercise rehabilitation training, reinforced by WeChat follow-up check-ins. The execution status to the three nutritional regimens and changes in pulmonary function, body weight, BMI, skeletal muscle mass, skeletal muscle index (SMI), grip strength, and other parameters were compared.【Results】Groups A and B exhibited higher proportions of meeting energy and protein intake targets compared to Group C. After 2 weeks of nutritional therapy, the energy intake compliance rates in Groups A and B were (86.84±2.37)% and (87.56±2.74)%, respectively, higher than that in Group C (77.48±6.34)%. The protein intake compliance rates in Groups A and B were (93.01±3.98)% and (95.85±4.82)%, respectively, higher than that in Group C (76.46±5.67)%, with statistically significant differences (H=71.48, F=243.306, all P<0.001). After 4 weeks of nutritional therapy, energy intake met the target in all three groups without significant differences between groups. However, the protein intake compliance rates in Groups A and B were (101.65±5.25)% and (101.98±7.00)%, respectively, higher than that in Group C (92.84±3.63)%, with a statistically significant difference between groups (H=67.455, P<0.001). After 8 weeks of nutritional therapy, improvements in SMI, BMI, and grip strength were observed in all groups. The increases in SMI (0.47±0.26, 0.41±0.21, kg/m2), BMI (0.60±1.33, 0.72±1.24, kg/m2), and grip strength (11.25±2.32, 10.68±2.31, kg) in Groups A and B were significantly greater than those in Group C (0.21±0.16, 0.49±0.23, and 5.08±1.28, respectively), with all P-values <0.05. The increases in FVC (0.62±0.13, 0.81±0.24 L) and FEV1 (0.40±0.10, 0.67±0.15, L) in Groups A and B were higher than those in Group C (0.38±0.15, 0.26±0.07, L), with all P-values <0.05. Group B showed a more significant reduction in CAT scores compared to Groups A and C, with a statistically significant difference (H=141.714, P<0.001). Pearson correlation analysis revealed that the increases in FVC, FEV1, grip strength, and the decrease in CAT scores were positively correlated with changes in SMI (r=0.423, 0.334, 0.435, 0.542, respectively) and appendicular muscle mass (r=0.425, 0.334, 0.440, 0.558, respectively), with all P-values <0.05. 【Conclusion】Both oral nutritional supplementation (ONS) and the high-fat, high-protein regimen demonstrated good execution status and efficacy in improving pulmonary function, skeletal muscle mass, and function, making them suitable for COPD patients with sarcopenia.

 目的：了解高中生各类预包装食品消费频率，分析消费特征与营养素养的关联。方法：采用典型抽样
方法对杭州市某城区8所高中的学生进行调查；通过线上问卷收集一般人口学信息、各类预包装食品消费频率以及
营养素养水平。结果：2 386名研究对象消费频率最高的前三类预包装食品依次是奶及奶制品75. 3%，饮料和冷冻
饮品74. 2%，面包和烘焙制品65. 7%；多因素Logistic回归分析结果显示，高中生营养素养越高，奶及奶制品消费
频率越高，饮料和冷冻饮品、方便食品、糖巧果冻等高盐、高脂和高糖类预包装食品消费频率越低。结论：高中生
高盐、高脂和高糖类预包装食品消费频率较高，尤其是职高和寄宿生。营养素养对消费行为有积极影响，可以通过
提升营养素养来改善高中生预包装食品消费行为。

目的：本文基于系统生物学与计算生物学技术，聚焦食物及成分在人类营养健康中作用机制与构效关系，提出网络营养学 (network nutrition)的新思路和概念。方法：其采用数据库与计算评估等网络药理学范式，整合多维度数据建立标准化营养物质——功能——机制—人体健康研究体系，核心应用涵盖预测食物活性成分结构特性、评估成分功能、人群营养需求、代谢和机制以及靶点等，为新功能发现、新产品研发及慢性病营养干预提供支持。结果：技术构建以多维度数据为支撑，数据资源层整合公开文献与专用实验数据库提供基础数据支撑；网络构建与分析层通过定义节点与边、拓扑属性分析及可视化呈现，实现数据向网络模型转化；计算预测与验证层依托靶点预测等核心技术及“体外——动物——人群”三级验证体系，保障技术可靠性。结论：以整体性网络思维的视角，为食物营养解析、健康维护及疾病康复干预提供全新思路和手段。

目的:通过调查新疆伊犁地区健康体检者膳食结构,研究饮食结构与空腹血糖异常的相关性。 方法:对前来伊宁市某三甲医院、新源县某二甲医院、尼勒克县某二甲医院以及巩留县某二甲医院参加健 康体检的居民通过问卷调查、体格检查和实验室检测,了解研究对象各类食物摄入情况;通过因子分析 建立体检人群的膳食模式;运用多因素Logistic回归模型分析体检人群膳食模式与空腹血糖异常的关系。 结果:通过整合膳食调查、体格检查和实验室检测的1222份有效数据,并对其进行因子分析,总结出4 种主要的膳食模式:(1)谷薯-畜禽肉-蛋类膳食模式;(2)果蔬坚果奶类膳食模式;(3)菌菇类膳食模 式;(4)水产类膳食模式。其中,果蔬坚果奶类膳食模式、菌菇类膳食模式、水产类膳食模式对空腹血 糖异常具有保护作用。结论:不同的膳食模式对体检人群的空腹血糖异常具有统计学意义,其中果蔬坚果 奶类膳食模式、菌菇类膳食模式、水产类膳食模式是体检人群空腹血糖异常的保护因素。适量增加这些 食物类别的摄入量,对预防控制糖尿病发展具有重要意义。

目的：分析并描述2015年中国沿海地区成年居民膳食营养摄入和慢性病现状。方法：数据来源于2015
年中国居民营养与健康状况监测数据，本研究纳入33 272名调查对象，其中用于描述膳食营养摄入者13 058名。采
用连续3天称重法和24小时膳食回顾法对调查对象的食物（组）、烹调油及调味品的消费情况进行膳食调查，并结
合《中国食物成分表》计算能量和营养素摄入量。慢性病描述包括高血压、糖尿病、血脂异常及其相关组分。结
果：2015年中国沿海地区平均每标准人日食物（组） 摄入量为米及其制品196. 1 g、面及其制品87. 9 g、其他谷类
13. 0 g、薯类26. 8 g、杂豆类4. 2 g、大豆及其制品9. 8 g、新鲜蔬菜280. 6 g、新鲜水果47. 5 g、坚果4. 4 g、畜肉类
78. 2 g、禽肉类16. 6 g、动物内脏2. 8 g、水产类57. 1 g、蛋类28. 4 g、奶类30. 1 g、酒精2. 4 g；能量及营养素摄入
量为能量2 024. 1 kcal、蛋白质66. 6 g、脂肪79. 6 g、碳水化合物263. 4 g、视黄醇当量477. 0 μg、抗坏血酸83. 9 mg、
钙407. 0 mg、铁20. 9 mg、锌10. 7 mg、钾1 625. 6 mg、硒52. 5 μg、镁276. 0 mg、钠6 181. 4 mg、膳食纤维10. 4 g；
慢性病患病率为高血压30. 3%，糖尿病7. 8%，血脂异常37. 2% （其中高TC 8. 2%、高TG 12. 8%、低HDL-C 24. 7%、
高LDL-C 9. 7%）。结论：与全国水平相比，中国沿海地区居民在膳食营养摄入方面质量更高，糖尿病患病率相对更
低，但高血压和血脂异常患病率相对更高。
关键词： 沿海地区；沿海居民；膳食摄入；慢性病

【Objective】 To analyze the research progress on the effects of food-derived ferulic acid in regulating lipid metabolism and skeletal muscle physiological function.【Method】 Based on the problem of sarcopenic obesity， the cross talk between adipose tissue and skeletal muscle was analyzed， and the in vivo and in vitro ef fects of food-derived ferulic acid on lipid metabolism， skeletal muscle physiological function including muscle growth and exercise ability were reviewed. Besides， the dose selection suggestion of ferulic acid for in vivo study was proposed.【Result】 Ferulic acid exhibited positive effects in regulating lipid metabolism and skeletal muscle physiological function， but the effective dose needs to be further determined.【Conclusion】 As a food-borne polyphenol， ferulic acid might be a potential component for the prevention of sarcopenic obesity.

【Objective】 To summarize the health benefits of Bifidobacterium animalis subsp. lactis HN019 （HN019） and oligofructose to provide a scientific basis for the research and application of HN019 and oligofructose in nutrition.【Method】 We summarized the effects and mechanisms of HN019 and oligofructose on health through a literature review.【Result】 Adding HN019 to the diet can increase the number of intestinal bifidobacteria and lactobacilli， reduce the adhesion of intestinal pathogenic bacteria， reduce the occurrence of infectious diseases in children， and improve the intestinal transit time of patients with functional constipation. Oligofructose can promote the proliferation of bifidobacteria， improve stool looseness in formula-fed infants and children， and increase the level of intestinal enteric secretory IgA to regulate immunity.【Conclusion】 HN019 and oligofructose have the effect of improving gut health and regulating immunity.

目的：系统评估不同解冻方法对银鱼蛋白质特性及肌肉品质的影响。方法：选取静水解冻、自然解冻、微波解冻及低温解冻四种方法作为实验变量，以银鱼为实验材料。研究聚焦于解冻时间、损失率、质构特性及蛋白质相关指标的变化，旨在确定哪种解冻方式能最低程度损伤银鱼的蛋白质性质与肌肉品质。结果：微波解冻显著缩短了银鱼的解冻时间；静水解冻下，银鱼的蒸煮损失率最低；而低温解冻则表现出最低的解冻损失率，同时肌肉质构损伤最小，伴随最低的羰基含量与最高的巯基含量。此外，静水解冻与自然解冻后的银鱼蛋白质消化率最高，低温解冻次之；在蛋白质溶解性方面，微波解冻与静水解冻优于低温解冻和自然解冻。结论：低温解冻方法在保护银鱼蛋白质性质与维持肌肉品质方面表现最佳，因此被视为银鱼解冻的优选方法。

【Objective】 To investigate the intervention effect of the Mediterranean-DASH diet intervention for neurodegenerative delay （MIND） on stroke accompanied by mild cognitive impairment.【Method】 A total of 180 patients with stroke with mild cognitive impairment admitted to the First People's Hospital of Lianyungang city from January 2021 to December 2023 were selected. The patients were randomly divided into two groups accord ing to the random number table， routine group （n=90） and MIND group （n=90）.The general dietary pattern was used in the routine group， and the MIND group was used in the MIND group. The application effects of patient management measures were compared between the two groups.【Result】 After management， the MoCA， MMSE， MBI， NSEQ， and nutritional indicators of patients in the MIND group were higher than those before management and higher than those in the routine group， and the blood Lipid indicators were lower than those in the routine group （P<0.05）.【Conclusion】 MIND can improve the cognitive impairment of stroke patients with mild cognitive impairment to a certain extent. 

Objective To understand the levels of cognition, attitudes, and consumption behaviors of sugar among residents in China, providing strategic references for scientifically educating consumers on sugar reduction. Method A total of 3172 responses were collected nationwide through random sampling via the internet, and the results were subjected to statistical analysis. Result The survey primarily targeted individuals aged 19-39, with 75.35% having received higher education. 46.42% (1473/3172) were unfamiliar with BMI, while 79.22% (2513/3172) were unaware of recommended sugar intake limits, with a high error rate in identifying sweeteners. 58.10% (1843/3172) of respondents held a positive attitude towards sugar. 66.83% (2120/3171) engaged in sugar control behaviors, with 71.25% (2260/3172), 57.94% (1838/3172), and 33.73% (1070/3172) believing in the need to control pre-packaged foods, sweet dishes, and sugars from fruits and vegetables, respectively. However, the actual implementation rates through corresponding channels were 52.08% (1652/3172), 7.03% (223/3172), and 7.35% (233/3172), respectively. Conclusion Consumers in China lack sufficient knowledge related to sugar, and their sugar control behaviors exhibit certain blind spots, overlooking the importance of reducing sugar in cooking. Continuous dissemination of health concepts through public education is recommended to promote changes in cooking behaviors. Furthermore, behavior interventions should be conducted through label identification education to achieve positive effects in scientifically reducing sugar consumption.

【Objective】 To investigate the effects of probiotic fermentation on the nutritional composition and functional activity of oats， and to evaluate its potential as a postbiotic product.【Method】 The oat substrate was fermented using a mixture of probiotic strains， including Lactobacillus reuteri and Lactobacillus plantarum， fol lowed by inactivation. The non-fermented， fermented， and inactivated fermented oats were analyzed and compared for their contents of probiotic nucleic acids， primary nutrients， and functional metabolites.【Result】 qPCR analysis showed a significant increase （P<0.05） in probiotic nucleic acid content after fermentation. Although the UHT inactivation process significantly reduced the qPCR signal due to compromised DNA template quality， the final values remained significantly higher than the baseline levels. Nutritionally， fermented oats had higher levels of protein， free amino acid， and reducing sugars， but lower levels of fat and starch. Total dietary fiber and β-glucan contents did not change significantly. Furthermore， fermentation significantly increased the levels of functional metabolites， including the antioxidants γ-aminobutyric acid （GABA） and protocatechuic aldehyde， as well as the short-chain fatty acid， acetic acid.【Conclusion】 Probiotic fermentation effectively enhances the nutritional value and functional properties of oats. The inactivated product retains substantial amounts of probiotic components and metabolites， demonstrating its potential as a postbiotic functional food.

目的：探究老年慢性心力衰竭（CHF） 人群微营养素水平状况及与衰弱的相关性。方法：选取2022年
4月—2024年4月于我院进行治疗的144例老年CHF患者为研究对象，根据患者衰弱情况将患者分为衰弱组（n=50）
和非衰弱组（n=94）。对比两组患者微营养素水平、超声心动图指标并分析衰弱发生的相关因素，并绘制受试者工
作特征（ROC） 曲线进行预测价值验证。结果：衰弱组患者合并基础疾病数量≥5种比例、多重用药比例均高于非衰
弱组（P<0. 05）；衰弱组患者25-羟基维生素D［25- （OH） D］ 水平低于非衰弱组（P<0. 05）；衰弱组患者LVEF低
于非衰弱组，左心房内径高于非衰弱组（P<0. 05）；经Logistic回归分析结果显示，合并基础疾病数量、25- （OH）
D水平和LVEF水平是老年CHF患者合并衰竭的独立危险因素（P<0. 05）。经ROC曲线分析，合并基础疾病数量、
25- （OH） D水平和LVEF水平三者联合应用对老年CHF患者合并衰竭有较高的预测价值，AUC值为0. 899。结论：
老年CHF患者衰弱的发生和合并基础疾病数量、维生素D不足及LVEF水平相关，三者联合应用预测老年CHF患者
发生衰弱的价值较高。

目的：为明确黄精多糖调控血糖功效及作用机制，采用网络药理学及分子对接技术对黄精多糖调控血糖的潜在关键成分及作用机制进行探讨。方法: 通过TCMSP、PubChem、SwissTargetPrediction数据库获取黄精多糖成分信息和作用靶点，基于 Genecard、Drugbank数据库获取疾病作用靶点，利用 String数据库分析黄精多糖作用靶点和糖尿病疾病相关靶点的蛋白互作网络 (Protein-protein Interaction, PPI) 信息。通过Cytoscape3.7.2进行作用靶点间及活性成分-作用靶点网络关系构建。基于京都基因与基因组百科全书 (KEGG)进行富集分析。结果：黄精多糖主要由岩藻糖、阿拉伯糖、鼠李糖、半乳糖、葡萄糖、甘露糖、木糖、核糖、果糖、半乳糖醛酸、葡萄糖醛酸组成，单糖成分作用靶点64个，黄精多糖与糖尿病共有靶点57个，PPI网络中半乳糖醛酸、甘露糖、半乳糖、鼠李糖等为核心成分，KEGG通路主要富集于神经活性配体-受体相互作用、5-羟色胺能突触通路、过氧化物酶体增殖物激活受体(PPARs)信号通路等。结论：黄精多糖中半乳糖醛酸、甘露糖、半乳糖等单糖可通过PPARα、HMGCR、半胱天冬酶3(Caspase-3，CASP3)等靶蛋白介导神经活性配体-受体相互作用、5-羟色胺能突触通路、PPARα等通路进行血糖调控。该研究基于网络药理学方法对黄精多糖调控血糖作用机制有了新的认识，为黄精相关功能性产品开发提供理论依据。

【 Objective】 To review the sources of hydrogen in the human body, the preventive and therapeutic effects of hydrogen on various diseases, and common hydrogen rich products, in order to provide scientific basis for the research and development of hydrogen rich foods. 【 Method】 By searching keywords through databases such as CNKI, Web of Science, and Wanfang, we searched for domestic and foreign literature on hydrogen medicine and hydrogen rich products, and selected 40 articles for literature review. 【 Result】 The selective antioxidant ability of hydrogen has been widely applied in the medical field, and has potential therapeutic effects on some common human diseases. As a representative of hydrogen rich health food, hydrogen rich water is elaborated on its preparation process and hydrogen content detection methods. 【 Conclusion】 As a new type of therapeutic gas in the medical field, hydrogen has varying degrees of therapeutic effects on common diseases in the human body. Hydrogen rich health foods, represented by hydrogen rich water, are gradually appearing in people's daily lives, laying the foundation for the future development of hydrogen rich health foods

目的: 探讨中国成年人蛋白质相关膳食模式与肌肉衰减综合征的关联 。方法: 选 取 2022—2023 年“中国发展与营养健康影响队列调查”10 省 (自治区) 中有完整膳食数据和体格测量数据的 7 372 名 18 岁及以上成年人为研究对象。根据 2019 年亚洲肌肉衰减综合征工作组的标准诊断肌肉衰减综合征。采用 连 续 3 天 24 小 时 膳 食 回 顾 法 收 集 膳 食 数 据 。 选 取 膳 食 蛋 白 质 为 反 应 变 量 , 通 过 降 秩 回 归 提 取 蛋 白 质 相 关 膳食模式。采用多元 Logistic 回归分析该膳食模式与肌肉衰减综合征的关联。结果:蛋白质相关膳食模式 以畜肉类、蔬菜水果、水产品、谷类及制品、豆类及制品、蛋类及制品、禽肉类和其他肉类摄入较多为 特征。调整协变量后,多元 Logistic 回归分析结果显示,与该膳食模式评分 Q 1 组相比,膳食评分 Q 3 和 Q 4 组 肌 肉 衰 减 综 合 征 患 病 风 险 均 降 低 , OR 值 分 别 为 0.42 (95%CI: 0.260~0.678) 和 0.53 (95%CI: 0.317~ 0.876)。结论:遵循蛋白质相关膳食模式可降低肌肉衰减综合征的患病风险。

【 Objective】 With the increasing demand and attention of people on nutrition and health, the traditional "one-size-fits-all"nutrition strategy can no longer meet people's health needs. Taking into account individual differences in nutrient metabolism and responses to diet, precision nutrition offers a more comprehensive and dynamic solution. 【 Method】 Based on the method of evidence-based medicine, the concept and development of precision nutrition were systematically summarized by reviewing domestic and international literature. 【 Result】 Precision nutrition through traditional nutrition, bioomics and information technology, based on evidence-based science, quantitative evaluation of individual or subgroup nutritional status, targeted to provide comprehensive and dynamic dietary guidance or clinical nutrition support, in order to achieve the purpose of nutrition improvement, health promotion and disease treatment. 【 Conclusion】 Faced with the challenges of nutrition, health and chronic disease prevention in the new era of China, it is necessary to integrate nutrition, the latest theories and technologies of biology, medicine and information such as multi-omics and big data, and promote the development of precision nutrition industry to meet the major health needs such as improving the quality of life, preventing and treating chronicdiseases.

【 Objective】 Totally 20 species of fruits cultivated in Hainan were selected to determine the anthocyanin content in their pulp and peel. 【 Method】 The anthocyanin content was measured using a UV-visible spectrophotometer, and 17 anthocyanin components were determined using UPLC-MS/MS. Cluster analysis was performed on the pulp and peel separately, with anthocyanin content as the variable. The results showed that fruits with dark-colored pulp had higher anthocyanin content and total anthocyanin component amounts than those with light-colored pulp. 【 Result】 The fruits with dark-colored pulp had higher anthocyanin content and total anthocyanin component amounts than those with light-colored pulp. All dark-colored pulp fruits contained six anthocyanin components, namely cyanidin-3-O-glucoside, cyanidin, petunidin-3-O-glucoside, peonidin-3-O-glucoside, pelargonidin-3-O-glucoside, and pelargonidin. Cyanidin-3-O-glucoside was universally present in all fruit peels. Among the peels, purple fig had the highest anthocyanin content and the total amount of 17 anthocyanin components. Among the pulp, the mulberry had the highest anthocyanin content and the total amount of 17 anthocyanin components. Cluster analysis was performed on the pulp and peel using anthocyanin content and total anthocyanin components as indicators. The overall distribution trends were similar, with the pulp divided into two categories and the peel divided into four categories.【 Conclusion】 This study can provide an understanding of the distribution of anthocyanins in Hainan fruits and offers a reference for selecting fruits with high anthocyanin content and promoting the diversified utilization of fruits.

【 Objective】 To explore the differences in nutritional composition of different nuts and evaluate the nutritional quality of nuts comprehensively. 

【 Method】 Totally six common nuts including walnuts, almonds, pecans, caschews, hazelnuts, and macadamia nuts were used as the research objects, their total nutritional and functional components and their fatty acid composition and the index were analyzed and evaluated. Amino acid composition and ratio coefficient of different nuts were analyzed, and the nutritional quality of different nuts was comprehensively evaluated using “The Three-Degree Model”. 【 Result】 The nuts and nut oil are rich in various essential nutrients required by the human body, and they also contain various bioactive ingredients. There are varying degrees of differences in the composition indicators of different types of nuts and nut oils. Quality evaluation results showed that nuts and nut oils are rich in unsaturated fatty acids and they have low AI and TI values, which can effectively prevent chronic diseases such as cardiovascular and cerebrovascular diseases. Nuts have a complete range of essential amino acids and high protein nutritional value and cashew has the highest ratio coefficient score among them .【 Conclusion】 From high to low, the nutritional value of six types of nuts is walnuts, cashew nuts, almonds, pecans, hazelnuts, and macadamia nuts which were calculated by the three-degree model. The research results can provide reference for enterprises and consumers to match nutrient balanced nut combinations and classify and grade the nutritional quality of nuts.