Abstract:As an important part of the plant-based food industry, the development level of plant-based milk products played a pivotal role in promoting the plant-based food industry. This study analyzed the global market size and of plant-based milk products and the market situation of plant-based milk products in China. In 2023, the global market size of plant-based milk products had reached $29.6 billion and grew rapidly by 11.4%, while there were many types of liquid beverages in China's plant-based dairy products, including soy milk, coconut milk, walnut milk, almond milk, etc., which were all showing a trend of stable growth. However, the market for powder-based products was relatively stable, reaching 300000 t. In the future, the development of plant-based milk products should to be further defined to fully reflect the characteristics and attribute requirements of the products. At the same time, efforts should be made to develop new technologies and products that meet new consumption scenarios and channels, to address key issues such as taste, price, and clean labeling that consumers were concerned about plant-based milk, to accelerate the maturity and implementation of plant-based yogurt, and cold drinks, etc., and to empower the value and market competitiveness of plant-based milk by developing products that meet different consumption scenarios, special nutrition, and health needs. Thus, a diversified new model for the development of the plant-based milk industry could be established.

Abstract:The definition of prebiotics has been updated to “a substrate that is selectively utilized by host microorganisms conferring a health benefit”. According to the latest definition, prebiotics have expanded beyond carbohydrates to include substances such as conjugated linoleic acid, plant polyphenols and etc.. The utilization of prebiotics were no longer limited to the gastrointestinal tract, and their applications were not confined to food. This research focused on the various health-promoting effects of prebiotics, including alleviating constipation, promoting bone health, easing obesity, inhibiting pathogenic bacteria, reducing inflammation, and modulating the immune system. The mechanisms by which prebiotics promoted host health were elaborated in depth. These mechanisms were primarily included two aspects. First, prebiotics were directly or indirectly utilized by beneficial microbes of the host, thereby playing a role in modulating the microbial community. Second, the metabolites produced by the microbial metabolism of prebiotics were beneficial to the host's health. In addition, certain oligosaccharides and polysaccharides as prebiotics also had excellent processing characteristics, which positively affected the texture and flavor of food products. Therefore, prebiotics were widely used in food products such as solid beverages, candies, dairy products, and bakery products. However, there were still some issues that urgently needed to be addressed in the efficacy evaluation and application of prebiotics. Among different populations, the intestinal microbiota varied in different physiological states. Thus, differences in gut microbiota inevitably led to differences in the utilization of the same prebiotics. Differences in the structure of prebiotics, such as monosaccharide structure, degree of polymerization, branching, and functional groups, could also affect their utilization by intestinal microorganisms. In summary, targeted application of prebiotics for different population groups based on physiological status and optimization or modification of prebiotics to specific structures would be the key to the precision application of prebiotics.

Abstract:The postbiotic concept had unified the original confusing concept of inactivated probiotics and attracted wider attention. Currently, postbiotics were mainly prepared by traditional probiotics, but as the research on next-generation probiotics intensifies, the strains that fit the postbiotic concept are constantly being updated. First of all, improving intestinal health was the most important health effect of postbiotics, including relieving intestinal inflammation, modulating intestinal microbiome, and relieving constipation. Secondly, this paper explained that postbiotics could also act on other tissues to improve metabolic abnormalities, maintain oral health and play other functions. The revelation of bioactive components was the key to elucidating the diverse functions of postbiotics. Traditionally, it was believed that the bioactive components were mainly bacterial structural components, such as extracellular polysaccharides and peptidoglycan, and etc.. However, recent studies had confirmed that short-chain fatty acids, intracellular proteins, amino acid metabolites, and etc., also played an important role, and that postbiotics were also considered to be a collection of multiple efficacy components. This also meant that it could activate multiple cell surface receptors at the same time, triggering synergistic effects or cross-reactions, thus exerting a more direct and wider range of bioactive effects. Finally, from the perspective of industrialization, postbiotic had unique advantages such as higher safety, more convenient storage and transportation, more direct action, and etc., and had a very good application prospect in functional dietary supplements, food quality improvers, preservatives, and etc.. There were some problems and difficulties in the process of industrialization, such as the insufficient evidence for efficacy of postbiotic, the lack of supporting safety assessment methods, qualitative and quantitative testing methods, and the lack of legal and regulatory support.

Abstract:To overcome the limitations of two bioactive components, curcumin and epigallocatechin gallate (EGCG), in terms of stability and metabolic kinetics, and to further exploit their synergistic antioxidant and anti-inflammatory effects, liposomes co-delivering curcumin and EGCG were constructed by thin-film sonication. The effects of phospholipid to cholesterol ratio, phospholipid to Tween 80 ratio, hydration time and sonication time on the liposomes were analysed using particle size, PDI and potential as evaluation indexes, and the liposomes were modified with lactoferrin and hyaluronic acid by electrostatic adsorption. A BV2 microglia inflammation model was constructed using lipopolysaccharide (LPS) to explore the interventional effects of liposomes modified with lactoferrin and hyaluronic acid for co-delivering of curcumin and EGCG on neuroinflammation. The results showed that liposomes co-delivering curcumin and EGCG in a uniform spherical shape with an average particle size of (131.53±0.258)nm were successfully prepared at phospholipid to cholesterol ratio of 10∶1, phospholipid to Tween 80 ratio of 10∶3, hydration time of 40min, and ultrasound time of 15min. The liposomes were modified at a volume of 0.3mL of lactoferrin and 0.5mL of hyaluronic acid. The experimental results showed that the liposomes modified with lactoferrin and hyaluronic acid for co-delivery of curcumin and EGCG significantly improved the stability and antioxidant properties of curcumin and EGCG, inhibited LPS-induced alterations in cellular morphology, restored mitochondrial dysfunction, reduced intracellular reactive oxygen species production, and ameliorated the inflammatory effects of LPS-induced BV2 microglia. The results aimed to provide new ideas for further development of functional foods with neuroprotective effects.

Abstract:Food grade W₁/O/W₂ Pickering double emulsions was prepared by using cassava nanostarch and cassava acetylated starch as the particle emulsifier, which were loaded with curcumin and anthocyanin on the inner water phase and oil phase, respectively. The effects of different mass fraction of cassava acetylated starch on the micro-morphology, particle size, Zeta potential, encapsulation efficiency and storage stability of the double emulsions were investigated, and its controlled release properties during in vitro digestion was analyzed. The results showed that at 6% of cassava acetylated starch, the comprehensive properties of double emulsions were better than that of other samples. The droplet distribution of emulsions was relatively uniform, and exhibited a “three-phase two membrane” structure. Particle size was 3.65μm, Zeta potential was -14.50mV, the encapsulation efficiency of curcumin and anthocyanin reached 95.23% and 93.00%, respectively, and there was no layering phenomenon after 20d storage at 4℃, 25℃, or 40℃. After simulated digestion, the retention efficiency of curcumin and anthocyanin were 41.59% and 76.29%, respectively. Compared with free curcumin and anthocyanin, their bioaccessibility increased by about 4 times and 3 times, which indicated that cassava starch-based double emulsions effectively protected active substance against simulated digestive system, and improved its bioaccessibility. The research results aimed to provide theoretical reference for the construction of functional starch-based emulsion delivery system in food industry and the creation of novel food grade Pickering double emulsions.

Abstract:Curcumin (Cur) is a natural bioactive molecule with antioxidant, anti-inflammatory, hypolipidemic, and other biological activities, but the poor stability and low oral bioavailability of which limit its application in food and pharmaceutical industries. Emulsion gel has both emulsion and gel structures, as well as good stabilities, which is widely used in functional food and pharmaceutical industry as a carrier of natural bioactive molecules. In this paper, a O/W emulsion gel with an oil phase fraction of 80% was prepared by the one-step homogenization method using casein (CN) and sodium alginate (SA) as the matrix to loading Cur to improve its stability and bioavailability. The effect of CN to SA volume ratio on the formation and structure of emulsion gel was studied, and the storage, freeze-thaw, dilution, thermal and centrifugation stability of emulsion gels loading Cur were analyzed. The simulated gastrointestinal release characteristics of Cur loaded by emulsion gel were explored. The results showed that emulsion gels could be formed with CN (mass fraction of 4%) alone as matrix. After combined with SA (mass fraction of 2%), the emulsion gel could be formed at the CN to SA volume ratio of 9∶1 to 7∶3. The average particle size of oil droplets in emulsion gels loading Cur was reduced from (86.00±6.31)μm without SA to (47.00±0.97)μm. The average particle size of oil droplets in CN emulsion gel was (107.00±7.54)μm and the oil phase separated after 15d storage, while the addition of SA significantly improved the storage stability of the emulsion gels which remained stable after 750d storage. However, the freeze-thaw stability of CN-SA emulsion gels was poor. With the aqueous dilution at pH 1.5,4.5 and 7.5, the emulsion gels with CN to SA volume ratio from 9∶1 to 7∶3 kept stable. Moreover, the emulsion gels had good centrifugation stability, which water holding capacity increased with the increasing of SA addition. The emulsion gels based on CN-SA had high thermal stability, which microstructure remained stable after heat treatment at 65 or 85℃ for 1h. Compared with free Cur, the gastrointestinal release rate and bioaccessibility of Cur loaded in emulsion gels based on CN-SA were significantly increased, and the emulsion gel with a CN to SA ratio of 7∶3 had the highest gastrointestinal release rate and bioaccessibility of Cur. The results could provide theoretical basis for loading and delivery of Cur, as well as the technical reference for system construction of high stable emulsion gels.

Abstract:As one key component of human milk oligosaccharides, lacto-N-neotetraose (LNnT) plays an important role in the growth and development of infants. In order to explore the efficient method for biosynthetic of LNnT and to investigate the influence of module optimization on LNnT synthesis of Escherichia coli, E. coli BL21(DE3)ΔlacZ was used as the initial strain. And the synthetic pathway of LNnT was divided into the following three modules based on the key metabolites in synthetic pathway, module A for the exogenous enzymatic pathway, module B for the synthetic pathway of UDP-galactose, and module C for the synthetic pathway of UDP-N-acetylglucosamine. After preliminarily optimizing the expressions of modules A, B, and C via the plasmids with different copy number, the E. coli BL21(DE3)ΔlacZ harboring the recombinant plasmids pRSF-lgtA-A.act and pET-galE produced the highest LNnT titer of 0.87g/L. Modules A and B were enhanced owing to knocking setA and ugd via CRISPR/Cas9 technique, and the titer of LNnT produced by the recombinant strain E20 was up to 1.16g/L. After optimizing the fermentation conditions of strain E20, the titer of LNnT in shake-flask cultivation was up to 1.28g/L and further was up to 15.53g/L by fed-batch fermentation in a 5L bioreactor. The highest productivity of LNnT was up to 0.43g/(L·h) during fermentation. The enhancement of LNnT synthesis in E. coli with module optimization was expected to provide theoretical basis for efficient biosynthesis of human milk oligosaccharides and to drive innovation in food industry of infant formula.

Abstract:A strain of Lactobacillus was successfully isolated from fermented goat milk and identified as Lactiplantibacillus plantarum 1-9, which could efficiently utilize stachyose as the carbon source. In order to investigate the mechanism for stachyose metabolization by Lactiplantibacillus plantarum 1-9, the growth curve was established with stachyose as the only carbon source. The production of short chain fatty acids was monitored by high performance liquid chromatography, while thin-layer chromatography were used to monitor the metabolic procedures of stachyose by Lactiplantibacillus plantarum 1-9. Besides, on the basis of monitoring the gene expression of key stachyose metabolizing enzyme, the changes of related enzyme activity in fermentation broth were analyzed. The results showed that Lactiplantibacillus plantarum 1-9 metabolized stachyose and produced acetic acid and valeric acid as the major short chain fatty acids, which reached the highest concentration of 28.64mg/mL and 2.74mg/mL, respectively. The accumulation of short-chain fatty acids resulted in a significant decrease of pH to 4.00. Based on the results of metabolic procedure of stachyose and changes of gene expression and enzyme activity, gene 5-359 in the genome of Lactiplantibacillus plantarum 1-9 might encode α-galactosidase. This segment could hydrolyze the α-galactoside bond at the end of stachyose and produce galactose and small amount of lactose and sucrose, thus facilitating the utilization of stachyose by Lactiplantibacillus plantarum 1-9. This study aimed to provide theoretical reference for the reasonable design of symbiotics based on Lactiplantibacillus plantarum and stachyose, and the development of related products.

Abstract:Phenethyl acetate has flavour characteristic of rose, honey and apple, etc., and is an important flavour substance of sauce-aroma Baijiu. The screening and fermentation application of high-yielding phenethyl acetate yeast is important for improving the flavour and quality of sauce-aroma Baijiu. In this study, a strain of Pichia kudriavzevii X-8 with relatively high yield of phenethyl acetate was screened from the fermented grains samples of the brewing process of sauce-aroma Baijiu and applied to simulated fermentation experiments. The results showed that 66 and 72 volatile compounds were present in group A (without strain P. kudriavzevii X-8) and group B (with strain P. kudriavzevii X-8), respectively. The types and contents of esters, alcohols, acids and other flavor substances in group B were higher than those in group A. After 30d of fermentation, the content of phenethyl acetate in group B (0.214μg/g) was approximately twice that of group A (0.121μg/g). The dominant genera in group B were Weissella and Pichia, and there were also differences in the abundance of Lactobacillus and Pediococcus, Saccharomycopsis and Saccharomyces in the two groups. The addition of Pichia kudriavzevii X-8 had little effect on the physicochemical properties of the fermented grains, but enhanced the correlation of water content, acidity and flavour substances with fungal microorganisms, and increased the content of phenylethyl acetate and other important flavour substances. The results of the study were aimed to provide theoretical references for the quality improvement of sauce-aroma Baijiu and the practical application of functional strains in sauce-aroma Baijiu.

Abstract:Ultrafiltration and strong anion exchange chromatography were used to isolate and purify the protease hydrolysates of Prinsepia utilis Royle. The free radical scavenging rate of 1,1-diphenyl-2-picrylhydrazyl(DPPH) was used as the evaluation index to screen the peptide components with better antioxidant activity. The peptide sequence was identified by LC-MS/MS, and its physicochemical properties were analyzed by bioinformatics methods, and the secondary structure characteristics and docking sites with Keap1 protein were further analyzed by infrared spectroscopy and molecular docking technology. The results showed that the F-1 fractions had better antioxidant activity among the four component, and its DPPH free radical scavenging rate reached 27.67%. The peptide components with higher activity and molecular weight less than 1 kDa were selected, and the IC₅₀ values of DPPH free radical scavenging of the three peptides (TALDVPPPR, TLSDAGVGGL, and DLINGGKDA) were 0.43,0.83, and 0.51mg/mL, respectively, the antioxidant activity of TALDVPPPR was relatively high. Secondary structure analysis showed that the three antioxidant peptides were composed of α-helix, β-fold and β-turn, and the content of α-helix in TALDVPPPR was relatively low, making it easier to bind to free radicals. Molecular docking results showed that TALDVPPPR, TLSDAGVGGL and DLINGGKDA bound to Keap1 protein by hydrogen bond and hydrophobic interaction, and released Nrf2 into the nucleus to activate the expression of a series of proteins with antioxidant and cell protective effects, that is, activate the Keap1-Nrf2/ARE pathway to play an antioxidant role. Therefore, TALDVPPPR, TLSDAGVGGL and DLINGGKDA could be used as new antioxidants. The purpose of this study was to provide theoretical reference for the development and utilization of functional peptides from Prinsepia utilis Royle.

Abstract:Obesity is a complex metabolic disease, which has a certain relationship with intestinal microflora. To evaluate the effect of high protein diet from soybean protein and pork protein on obese mice and its intestinal microflora structure, a C57BL/6J obesity mice model was firstly induced by high fat diet. Then obese mice were randomly divided into 4 groups according to body weight, high fat diet (HF) group, normal recovery (NR) group, high soy protein diet (HSP) group and high pork protein diet (HPP) group, and dietary intervention was taken by obese mice for 12 weeks. Besides, the blank control (NC) group was set. The intervention effects of high protein diet from soybean protein and pork protein on obese mice were analyzed through inflammatory factors and adipose micro-structure measurement. Cecal contents were collected to analyze the differences of intestinal microflora between each group by 16S rRNA high-throughput sequencing technology. Compared with NR group, the body weight, lipopolysaccharides level and TNF-α mass concentration in serum of mice in HSP and HPP groups were decreased in different degree. Meanwhile, liver HE staining and oil red O staining showed that liver fat deposition was significantly reduced in HSP and HPP groups (P<0.05). High fat diet and high protein diet significantly reduced the species richness and evolutionary diversity of intestinal microflora including evolutionary relationships, but there was no significant difference in species diversity and evenness (P>0.05). The high protein diet improved the obesity of mice and changed the intestinal microflora structure of obese mice. The results aimed to provide a new understanding for the intervention and improvement of obesity by regulating intestinal microflora through dietary.

Abstract:Sauerkraut is a unique traditional fermented food in Northeast China and it produces biogenic amines, a potential hazard compound, due to its complex microbial metabolic process during fermentation. Therefore, the relationship between bacterial diversity and biogenic amines in naturally fermented sauerkraut collected from different regions in Northeast China was investigated. There were significant differences in content of total acid, nitrite, salt, reducing sugar, free amino acid, and biogenic amine, total number of colonies and total number of lactic acid bacteria in sauerkraut samples from 6 regions. The total number of colonies, total number of lactic acid bacteria and biogenic amine content ranged from 5.11~5.81 lg CFU/g, 4.09~5.12 lg CFU/g, 59.22~131.34mg/kg, respectively. The composition of bacterial community structure in natural fermented Northeast sauerkraut was analyzed by high-throughput sequencing analysis technology. The results showed that the dominant bacteria in sauerkraut mainly included Lactobacillus and Pseudarcobacter. Spearman correlation analysis showed that, among the top ten bacterial genera of relative abundance, there was a significant positive correlation between Insolitispirillum and the content of cadaverine(P<0.05) and a significant negative correlation between Insolitispirillum and the content of histamine(P<0.01). Arcobacter was significantly negatively correlated with the content of spermine(P<0.05). Comamonas was significantly positive correlated with the content of spermine(P<0.05). Pediococcus was significantly positive correlated with the content of tyramine(P<0.01). Insolitispirillum and Pseudarcobacter were significantly negatively correlated with the content of tyramine(P<0.05). Prevotella was significantly negatively correlated with the content of spermine(P<0.01). Therefore, in subsequent research, strains that are negatively correlated with biogenic amines could be isolated and purified as functional fermentation agents to inhibit the production and accumulation of biogenic amines in fermented vegetables. This study aimed to provide a theoretical basis for understanding the formation rule and mechanism of biogenic amines production, effectively controlling biogenic amines, and improving the quality and safety of naturally fermented sauerkraut.

Abstract:The chicken wings coated with flour were fried with palm oil. The changes of fatty acid and amino acid composition before and after frying and the key aroma compounds in the muscles of fried chicken wings were analyzed. The results showed that the total content of fatty acids and amino acids in the muscles of the chicken wings were increased after frying. In particular, the ratio of essential amino acids to total amino acids and the ratio of essential amino acids to non-essential amino acids reached 43.23% and 76.16%, suggesting an increase in the nutritional indicators. Volatile flavor compounds in the fried chicken wings were extracted by solvent-assisted flavor evaporation (SAFE) using dichloromethane as the solvent, and then analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) in frequency detection. 80 volatile compounds were identified by GC-MS, while 51 odor-active compounds were identified by GC-O. There were 36 strong odor compounds (NIF≥55%) detected by GC-O analysis, including 2,5-dimethyl-pyrazine, hexanal, 3-methylthiopropanal, 3-ethyl-2,5-dimethyl-pyrazine, 2-methylbutanal, (E)-2-nonenal, γ-butyrolactone, etc.. Odor active values (OAVs) for these compounds were calculated and suggested that 2-methyl-3-furanthiol, bis(2-methyl-3-furanyl)disulfide, (E,E)-2,4-decadienal, 2-ethyl-3,5-dimethyl-pyrazine, 1-octan-3-one, (E)-2-decenal, (E,E)-2,4-nonadienal, 2-methylbutanal, (E)-2-nonenal, 3-ethyl-2,5-dimethyl-pyrazine, 3-methylthiopropanal, furfural, hexanal, octanal, dimethyl disulfide, nonanal, decanal, phenylacetaldehyde, 2-pentylfuran, 2-butanone, 2,5-dimethyl-pyrazine, (E)-2-heptenal, 2,3,5-trimethyl-pyrazine, 2-methyl-pyrazine and acetoin were the key aroma compounds (OAV≥1) in the fried chicken wings. The research results could provide theoretical references for chicken cooking technology and development of chicken meat flavorings.

Abstract:Sulfur-containing flavor compounds have the characteristics of low threshold and strong specificity, and have important contributions to the characteristic aroma of many foods. The α-methylthiomethyl cinnamaldehyde with FEMA No. 3717 is a sulfur-containing flavor compound with typical broccoli and green broad bean aroma. Due to the limitation of preparation methods, the flavor had not yet achieved large-scale productions and literature reported that its yield was only about 8%. Using cinnamaldehyde as the raw material, dimethyl sulfoxide and oxalyl chloride as methylthiomethylation reagents, a new method of flavor α-methylthiomethyl cinnamaldehyde was developed. GC-MS was used to monitor the residual amount of cinnamaldehyde in the reaction, and the impact of reaction conditions such as the reaction ratios, solvent type, reaction temperature on product yield was examined. The results showed that, with xylene as solvent, dimethyl sulfoxide and oxalyl chloride reacted first to produce an intermediate of electrophilic methyl methylenethionium salt, and then triethylamine, 1,4-diazabicyclo [2.2.2] octane (DABCO) and cinnamaldehyde were added to the reaction system. Under reflux conditions, the nucleophilic enol anion produced by the conjugation of DABCO and cinnamaldehyde reacted with methylenethionium salt ion. α-Methylthiomethyl cinnamaldehyde was obtained after elimination of addition product, and the yield could reach 52% under the optimized conditions. The stereoconfiguration of product α-methylthiomethyl cinnamaldehyde was detected by the NOE difference spectrum method of ¹H NMR. The double bond in the molecule has been confirmed to be of the E configuration. The research is anticipated to provide valuable references for large scale production of flavor α-methylthiomethyl cinnamaldehyde.

Abstract:To investigate the effect of oxygen content on the quality of pearl gentian grouper during waterless keeping alive, the changes of physiological indicators and muscle quality of pearl gentian grouper before waterless keeping alive, during keeping alive (0,3, 6,9, 12h) and after revival for 12h under different oxygen volume fraction (60%, 80%, 99%) in package were analyzed, and the quality prediction model was established. The results showed that when the oxygen volume fraction was 99%, the plasma glucose and cortisol mass concentrations of pearl gentian grouper were significantly increased with the prolongation of keeping alive time (P<0.05), and the maximum values were (0.86±0.01) mg/mL and (3034.21±14.84) ng/L, respectively. In addition, muscle springiness decreased from 0.79±0.07 to 0.50±0.01, and cohesiveness declined from 0.61±0.01 to 0.51±0.00. When the oxygen volume fraction was 60%, the activities of alanine aminotransferase, aspartate aminotransferase and the mass concentration of creatinine in plasma were increased steadily during the keeping alive period. The mass ratio of glycogen in muscle decreased from (1.47±0.02) mg/g to (0.71±0.02) mg/g, resulting in the accumulation of a large amount of lactic acid. In contrast, grouper under 80% oxygen volume fraction could more actively adapt to low temperature and anhydrous environment because of a relatively low stress level. Finally, the quality prediction model was established with plasma glucose, muscle glycogen, springiness and cohesiveness as key quality indexes for the health quality of grouper, and fitting degree of which was good. This study could provide reference for the excavation of health quality indicators during the actual transportation process of grouper.

Abstract:When undertaking glucocorticoid risk monitoring missions, the solid phase extraction method was used in the sample pretreatment of two currently valid national standards (Announcement 1031-2—2008 of the Ministry of Agriculture Determination of glucocorticoids residues in animal products by LC-MS/MS method and GB/T 21981—2008 Determination of hormone multiresidues in foodstuffs of animal origin:LC-MS/MS method), led to drawbacks in the testing process, such as intricacies for column purification and time consuming of nitrogen blowing concentration, high testing cost and unfriendly ecological environment and so on. Therefore , on the basis of a large number of experimental studies and practical application tests, the sample pretreatment solid phase extraction through column and nitrogen blowing in the detection of dexamethasone and betamethasone residues in animal tissues was simplified. The method for simultaneous determination of dexamethasone and betamethasone residues in animal tissues(beef liver, beef , pork liver and pork) was developed by ultra-performance liquid chromatography tandem mass spectrometry. Samples were extracted with acetonitrile in the condition of salt fractionation and degreased by hexane. Identification and quantification of dexamethasone and betamethasone were carried out by electrospray ionization in negative mode using multiple-reaction monitoring, and the limits of detection was 0.5μg/kg, limits of quantitation was 1.0μg/kg. There was a good linear relationship between the peak intensity and the mass concentrations within the range of 0.1-50.0μg/L, and the correlation coefficients were good (R²>0.99). The average recoveries of this method for spiked samples in the levels of 1.0μg/kg, 2.0μg/kg and 5.0μg/kg were in the range of 83.3%-98.2%. The research could provide reference for the large-scale detection of residues of this type of drugs in animal tissues in laboratory.