Despite the increasing global salmon production and the recognition of by-product value, nutrient-rich salmon heads are not fully utilized for direct consumption. This study explored the influence of homogenization combined with ultrasonic treatment (HUT) on micro-nano particle (MNPs) formation, nutrient composition, flavor profile, and overall quality of salmon head soup. Results showed that HUT effectively enhanced nutrient content. Meanwhile, the size of MNPs decreased from 1967.67 nm to 674.17 nm after HUT treatment, and the soup samples exhibited improved emulsification and enhanced whiteness with a more uniform texture. HUT also enhanced the soup's antioxidant activity. Moreover, HUT promoted the generation of volatile flavor compounds, increased the content of FAAs and 5′-nucleotides. Correlation analysis revealed a significant relationship between MNPs particle size and soup quality and flavor. Overall, HUT can enhance the nutritional value, flavor, and overall quality of salmon head soup.
An electrochemical sensor based on MXene/PANI/SnO 2 nanomaterials was developed for the detection of 4-aminophenol (4-AP). In situ oxidative growth of PANI on the MXene surface effectively hindered the stacking of the lamellae and increased the specific surface area of the composites. Further complexation of tin dioxide with swelling properties of the structure provided adsorption and catalytic sites for 4-AP. The prepared electrochemical sensor displayed good Linearity in the concentration range 0.50 ~ 115.38 µM and low detection limit (LOD = 0.19 µM). The sensor also had good reproducibility and stability. The MXene/PANI/SnO 2 /GCE sensor was applied to the determination of tablets and Yellow River water, and expressed high recoveries and low relative standard deviations. Graphical
危险品化学品经营许可证（带存储）