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https://www.selleckchem.com/products/ca3.html The development of green vegetable processing is still limited by the imperfect green protection now. Chlorophyll (Chl), the main pigment presented in green vegetables, was studied that the effects of NaCl on the stability of it, and the synergy of NaCl and high-pressure on Chl protection. Compared to the control, the retention of Chl was increased by 80.14% and the activation energy was 62.7% higher in 7.8% NaCl solution. When the pressure was 600 MPa with 7.8% NaCl, the synergy of NaCl and high-pressure increased the Chl retention by 100%. The restriction of NaCl to H2O provided Chl with a lower polarity environment and increased the contact between Chl molecules. And the fluorescence quenching confirmed the aggregation of Chls induced by high-pressure. This study explains the mechanism of green protection by NaCl and high-pressure, broadening the horizon for the development of color protection in vegetable processing.Monofloral safflower honey (MSH), produced from nectar of the medicinal Carthamus tinctorius L., has been shown with excellent nutritional value and biological activity. However, current MSH authenticity verification is insufficient. Herein, we fully characterized MSH from a metabolomic perspective and proposed a chemical marker for its authentication. Using palynological analysis, we confirmed the botanical origin of MSH. Ultra-high-performance liquid chromatography/quadrupole time-of-flight mass spectrometry (UHPLC/Q-TOF-MS) was applied further to compare MSH/safflower components. MSH and safflowers shared 1297 tentatively identified compounds, of which safflomin A was identified as a reliable characteristic indicator. When applied to commercial non-safflower honeys, none tested safflomin A positive. Solid phase extraction coupled UHPLC/Q-TOF-MS method revealed the LOD and LOQ of safflomin A in MSH to be 0.006 and 0.02 mg/kg, respectively, with concentrations ranging from 0.86 to 3.91 mg/kg. Collectivel

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