Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure Treatment.

Garlic, one of the most popular spices and medical herbs, has a unique pungent flavor and taste. Conventional homogenization and thermal treatment commonly lead to flavor and color deterioration in garlic paste, because allicin is highly susceptible to degradation and reaction. The present study was to investigate the effects of whey protein isolate (WPI) and different levels of high hydrostatic pressure (HHP, 200, 300, 400, 500, and 600 MPa) on the quality of garlic paste. Results showed that the addition of WPI in the homogenization of garlic significantly prevented green discoloration. Furthermore, WPI plus HHP under 500 MPa could better protect the color of garlic paste. Higher pressure (600 MPa) led to WPI aggregation, resulting in higher green color chroma of garlic paste. GC-MS results revealed that the application of WPI and HHP in garlic paste increased the relative level of pungent flavor compounds and decreased those of unpleasant odor compounds. The correlation analysis results revealed that WPI efficiently prevented garlic green discoloration, which is attributed to the thiol group in WPI exchanging the sulfonyl groups in allicin. In consideration of the microbial load, flavor and color quality of garlic paste, the optimal processing conditions were found at 500 MPa for 5 min with 2% WPI addition, extending shelf life to 25 days.

Garlic polysaccharide-Cr (III) complexes with enhanced in vitro and in vivo hypoglycemic activities.

This study aimed to prepare a complex of Cr (III) and garlic polysaccharides (GPs) and evaluate the in vitro and in vivo hypoglycemic activities of GPs and GP-Cr (III) complexes. The chelation of GPs with Cr (III) increased molecular weight, modified crystallinity, and altered morphological characteristics, through targeting the OH of hydroxyl groups and involving the C-O/O-C-O structure. The GP-Cr (III) complex had a higher thermal stability over 170-260 °C and higher stability throughout the gastrointestinal digestion. In vitro, the GP-Cr (III) complex exhibited a significantly stronger inhibitory effect against α-glucosidase compared with the GP. In vivo, the GP-Cr (III) complex at a high dose (4.0 mg Cr/kg body weight) generally had a higher hypoglycemic activity than the GP in (pre)-diabetic mice induced by a high-fat and high-fructose diet, based on indices like body weight, blood glucose levels, glucose tolerance, insulin resistance, insulin sensitivity, blood lipid levels, and hepatic morphology and function. Therefore, GP-Cr (III) complexes could be a potential Cr (III) supplement with an enhanced hypoglycemic activity.

Preparation and characterization of garlic polysaccharide-Zn (II) complexes and their bioactivities as a zinc supplement in Zn-deficient mice.

This study explored the potential of garlic polysaccharides (GPs) as a carrier for synthesizing GP-Zn (II) complexes to supplement Zn. According to the response surface analysis, the optimal preparation conditions were: mass ratio of GPs to Zn2+ 1:0.21, temperature 53 °C, pH 5.9 and time 148.75 min, with the maximum chelation rate of 90.11%. The chelation of GPs and Zn2+ involved O-H/C-O/O-C-O groups, increased crystallinity and altered absorption peaks of circular dichroism spectra, with a higher thermal stability, particle size and negative zeta potential. Compared with inorganic zinc salts, supplementation of GP-Zn (II) complexes showed enhance zinc supplementation effects in Zn-deficient mice model: increased body weight, organ index and Zn (II) levels in serum and liver, enhanced Superoxidedismutase (SOD) activity and alkaline phosphatase activity, decreased NO content and Malondialdehyde (MDA) content and improved colon and testicular morphology. Therefore, GP-Zn (II) complex can be used as a potential zinc supplement for Zn-deficient individuals.

Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology.

This review highlights main bioactive compounds and important biological functions especially anticancer effects of the garlic. In addition, we review current literature on the stability and bioavailability of garlic components. Finally, this review aims to provide a potential strategy for using nanotechnology to increase the stability and solubility of garlic components, providing guidelines for the qualities of garlic products to improve their absorption and prevent their early degradation, and extend their circulation time in the body. The application of nanotechnology to improve the bioavailability and targeting of garlic compounds are expected to provide a theoretical basis for the functional components of garlic to treat human health. We review the improvement of bioavailability and bioactivity of garlic bioactive compounds via nanotechnology, which could promisingly overcome the limitations of conventional garlic products, and would be used to prevent and treat cancer and other diseases in the near future.

Evaluation of degradation of pigments formed during garlic discoloration in different pH.

The specific chemical bond changes of green pigment formed in garlic discoloration were investigated in our study. Multiple analysis methods were used in the degradation of pigment, including ultraviolet-visible (UV-Vis) spectrophotometry, attenuated total reflection Fourier transform infrared (ATR-FTIR) and Fourier transform infrared near infrared (FT-NIR). Green pigments were treated at 40 °C for 7 days in the pH range of 5.0-8.0. Principal component analysis of the ATR-FTIR and FT-NIR spectra indicated the similarities and differences during pigment degradation. It was found that the degradation degree of green pigments in a solution with pH 5.0 was the lowest. Changes in the absorptions of CO, COO-, CN, CN, OCOCH, COC, COOH, and NH bonds vibrations are attributed to the decomposition of the pigments. The absorption at 5170 cm-1 (NH bond first overtone) and 4871 cm-1 (OCH stretching) correlated to pigment degradation were confirmed by FT-NIR spectra. One proposed pathway of the pigment decomposition was explored.

Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic (Allium sativum L.).

The aim of this work was to evaluate the impact of blanching on the physical properties of frozen garlic cloves and to explore the relationship between quality changes and microstructure. A short-term blanching treatment (100 °C  for 45 s, 90 °C  for 45 s, and 80 °C  for 60 s) before freezing did not affect the total organosulfur compound content. In a preliminary research, blanching conditions were determined to be 100 °C  for 45 to 80 s. Under these conditions, peroxidase was inactivated, but organosulfur compounds were retained. Mechanical and color tests showed a damaging effect of blanching and freezing on frozen garlic blanched for 60 and 80 s at 100 °C . Compared to frozen fresh garlic, frozen garlic treated by blanching for 45 s at 100 °C  retained 2871.49 ± 200.24 µg/g of allicin, although 81.83% of peroxidase was inactivated; browning and hardness improved by 49.97 and 48.01%, respectively. According to scanning electron microscopy, significant damage to the microstructure was observed in both frozen fresh garlic and frozen garlic after 60 s and 80 s of blanching at 100 °C . Moreover, 1 H low-field nuclear magnetic resonance (LF-NMR) indicated that blanching for 60 s and 80 s induced an increase in free water in garlic tissues, resulting in further damage after freezing. As peroxidase was efficiently inactivated, the microstructure and organosulfur compounds were better preserved, and blanching treatment at 100 °C  for 45 s before freezing is a potential method for obtaining frozen garlic with high sensory and nutritional qualities. PRACTICAL APPLICATION: Freezing helps to overcome challenges associated with growing seasons and the deterioration of garlic during storage. After frozen garlic is thawed, it is prone to some undesirable changes, such as enzymatic browning and softening. Minimal blanching (45 s at 100 °C ) pretreatment can help to maintain the bioactive compounds of garlic and prevent texture and color deterioration caused by freezing directly.

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans.

Black garlic (BG) is essentially a processed food and obtained through the transformation of fresh garlic (FG) (Allium sativum L.) via a range of chemical reactions (including the Maillard reaction) and microbial fermentation. This review provides the up-to-date knowledge of the dynamic and complicated changes in major components during the conversion of FG to BG, including moisture, lipids, carbohydrates (such as sugars), proteins, organic acids, organic sulfur compounds, alkaloids, polyphenols, melanoidins, 5-hydroxymethylfurfural, vitamins, minerals, enzymes, and garlic endophytes. The obtained evidence confirms that BG has several advantages over FG in certain product attributes and biological properties (especially antioxidant activity), and the factors affecting the quality of BG include the type and characteristics of FG and processing technologies and methods (especially pretreatments, and processing temperature and humidity). The interactions among garlic components, and between garlic nutrients and microbes, as well as the interplay between pretreatment and main manufacturing process, all determine the sensory and nutritional qualities of BG. Before BG is marketed as a novel snack or functional food, more research is required to fill the knowledge gaps related to quantitative monitoring of the changes in metabolites (especially those taste-active and/or biological-active substances) during BG manufacturing to maximize BG's antioxidant, anticancer, antiobesity, anti-inflammatory, immunostimulatory, anti-allergic, hepatoprotective, cardioprotective and oxidative stress-/hangover syndrome-reducing functions, and beneficial effects on memory/nervous systems. Assessments of the quality, efficacy, and safety of BG should be performed considering the impacts of BG production conditions, postproduction handling, and intake methods.

A Chromosome-Level Genome Assembly of Garlic (Allium sativum) Provides Insights into Genome Evolution and Allicin Biosynthesis.

Garlic, an economically important vegetable, spice, and medicinal crop, produces highly enlarged bulbs and unique organosulfur compounds. Here, we report a chromosome-level genome assembly for garlic, with a total size of approximately 16.24 Gb, as well as the annotation of 57 561 predicted protein-coding genes, making garlic the first Allium species with a sequenced genome. Analysis of this garlic genome assembly reveals a recent burst of transposable elements, explaining the substantial expansion of the garlic genome. We examined the evolution of certain genes associated with the biosynthesis of allicin and inulin neoseries-type fructans, and provided new insights into the biosynthesis of these two compounds. Furthermore, a large-scale transcriptome was produced to characterize the expression patterns of garlic genes in different tissues and at various growth stages of enlarged bulbs. The reference genome and large-scale transcriptome data generated in this study provide valuable new resources for research on garlic biology and breeding.

Effects and mechanism of free amino acids on browning in the processing of black garlic.

BACKGROUND: Black garlic is produced by heating raw garlic at a high temperature for a long time without any additives. The thermal processing induces many chemical reactions, such as the Maillard reaction, which causes the color change from white to dark brown. Garlic contains a variety of amino acids, and the effect of each amino acid on browning is not fully understood. This work investigated the effect and mechanism of free amino acids on the browning of black garlic using model solutions containing garlic neutral polysaccharide, hydrolyzed garlic neutral polysaccharide, fructose, and free amino acids. RESULTS: A significant increase in reducing sugar was detected when garlic neutral polysaccharide was heated with glycine. The browning intensity of garlic neutral polysaccharide-glycine model solution was obviously higher after heating at 80 °C compared with that of garlic neutral polysaccharide solution. The model solution containing histidine had the greatest browning degree. The histidine model has a stable pH value, and almost no 5-hydroxymethylfurfural (5-HMF) was detected. CONCLUSION: Amino acid can promote the breaking of the garlic neutral polysaccharide chain and can react with the fructose generated to form browning. Histidine has the greatest effect on the browning, because histidine could eliminate the inhibiting effect of organic acid on Maillard reaction due to the buffer ability, and histidine had high reactivity in the late stage of Maillard reaction. © 2019 Society of Chemical Industry.

Perspectives on the recent developments with green tea polyphenols in drug discovery.

INTRODUCTION: Increasing evidence has expanded the role of green tea from a traditional beverage to a source of pharmacologically active molecules with diverse health benefits. However, conclusive clinical results are needed to better elucidate the cancer-preventive and therapeutic effects of green tea polyphenols (GTPs). Areas covered: The authors describe GTPs' chemical compositions and metabolic biotransformations, and their recent developments in drug discovery, focusing on their cancer chemopreventive and therapeutic effects. They then review the recent development of GTP-loaded nanoparticles and GTP prodrugs. Expert opinion: GTPs possess potent anticarcinogenic activities through interfering with the initiation, development and progression phases of cancer. There are several challenges (e.g. poor bioavailability) in developing GTPs as therapeutic agents. Use of nanoparticle-based delivery systems has provided unique advantages over purified GTPs. However, there is still a need to determine the actual magnitude and pharmacological mechanisms of GTPs encapsulated in nanoparticles, in order to address newly emerging safety issues associated with the potential 'local overdose' effect. The use of Pro- epigallocatechin gallate (Pro-EGCG) as a prodrug appears to offer improved in vitro stability as well as better in vivo bioavailability and efficacies in a number of animal studies, suggesting its potential as a therapeutic agent for further study and development.

Simultaneous Determination of Oleanolic Acid and Ursolic Acid by in Vivo Microdialysis via UHPLC-MS/MS Using Magnetic Dispersive Solid Phase Extraction Coupling with Microwave-Assisted Derivatization and Its Application to a Pharmacokinetic Study of Arctiumlappa L. Root Extract in Rats.

Simultaneous detection of oleanolic acid and ursolic acid in rat blood by in vivo microdialysis can provide important pharmacokinetics information. Microwave-assisted derivatization coupled with magnetic dispersive solid phase extraction was established for the determination of oleanolic acid and ursolic acid by liquid chromatography tandem mass spectrometry. 2'-Carbonyl-piperazine rhodamine B was first designed and synthesized as the derivatization reagent, which was easily adsorbed onto the surface of Fe3O4/graphene oxide. Simultaneous derivatization and extraction of oleanolic acid and ursolic acid were performed on Fe3O4/graphene oxide. The permanent positive charge of the derivatization reagent significantly improved the ionization efficiencies. The limits of detection were 0.025 and 0.020 ng/mL for oleanolic acid and ursolic acid, respectively. The validated method was shown to be promising for sensitive, accurate, and simultaneous determination of oleanolic acid and ursolic acid. It was used for their pharmacokinetics study in rat blood after oral administration of Arctiumlappa L. root extract.

Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing.

Black garlic is a distinctive garlic deep-processed product made from fresh garlic at high temperature and controlled humidity. To explore microbial community structure, diversity and metabolic potential during the 12days of the black garlic processing, Illumina MiSeq sequencing technology was performed to sequence the 16S rRNA V3-V4 hypervariable region of bacteria. A total of 677,917 high quality reads were yielded with an average read length of 416bp. Operational taxonomic units (OTU) clustering analysis showed that the number of species OTUs ranged from 148 to 1974, with alpha diversity increasing remarkably, indicating the high microbial community abundance and diversity. Taxonomic analysis indicated that bacterial community was classified into 45 phyla and 1125 distinct genera, and the microbiome of black garlic samples based on phylogenetic analysis was dominated by distinct populations of four genera: Thermus, Corynebacterium, Streptococcus and Brevundimonas. The metabolic pathways were predicted for 16S rRNA marker gene sequences based on Kyoto Encyclopedia of Genes and Genomes (KEGG), indicating that amino acid metabolism, carbohydrate metabolism and membrane transport were important for the black garlic fermentation process. Overall, the study was the first to reveal microbial community structure and speculate the composition of functional genes in black garlic samples. The results contributed to further analysis of the interaction between microbial community and black garlic components at different stages, which was of great significance to study the formation mechanism and quality improvement of black garlic in the future.

Semi-Preparative Separation of 10 Caffeoylquinic Acid Derivatives Using High Speed Counter-Current Chromatogaphy Combined with Semi-Preparative HPLC from the Roots of Burdock (Arctium lappa L.).

Burdock roots are healthy dietary supplements and a kind of famous traditional Chinese medicine, which contains large amounts of caffeoylquinic acid derivatives. However, little research has been reported on the preparative separation of these compounds from burdock roots. In the present study, a combinative method of HSCCC and semi-preparative HPLC was developed for the semi-preparative separation of caffeoylquinic acid derivatives from the burdock roots. The ethyl acetate extract of burdock roots was first fractionated by MCI macroporous resin chromatography and give three fractions (Fr. 1-3) from the elution of 40% methanol. Then, these three fractions (120 mg) were separately subjected to HSCCC for purification with the solvent system composed of petroleum ether-ethyl acetate-methanol-water at different volume ratios, and the mixtures were further purified by semi-preparative HPLC. As a result, a total of eight known caffeoylquinic acid derivatives including 3-O-caffeoylquinic acid (32.7 mg, 95.7%), 1,5-O- dicaffeoylquinic acid (4.3 mg, 97.2%), 3-O-caffeoylquinic acid methyl ester (12.1 mg, 93.2%), 1,3-O-dicaffeoylquinic acid (42.9 mg, 91.1%), 1,5-O-dicaffeoyl-3-O-(4-maloyl)-quinic acid (4.3 mg, 84.5%), 4,5-O-dicaffeoylquinic acid (5.3 mg, 95.5%), 1,5-O-dicaffeoyl-3-O-succinylquinic acid (8.7 mg, 93.4%), and 1,5-O-dicaffeoyl-4-O-succinylquinic acid (1.7 mg, 91.8%), and two new compounds were obtained. The new compounds were 1,4-O-dicaffeoyl-3-succinyl methyl ester quinic acid (14.6 mg, 96.1%) and 1,5-O-dicaffeoyl-3-O-succinyl methyl ester quinic acid (3.1 mg, 92.6%), respectively. The research indicated that the combination of HSCCC and semi-preparative HPLC is a highly efficient approach for preparative separation of the instability and bioactive caffeoylquinic acid derivatives from natural products.

Characterization of garlic endophytes isolated from the black garlic processing.

The objectives of this study were to isolate and identify garlic endophytes, and explore the characteristics of dominant strains. Garlic endophytes were studied through phenotypical characterization and comparative sequence analysis of 16S rDNA based on culture-dependent approaches. Representative strains inferred from 16S rDNA sequencing were selected for further identification by gyrA and rpoB gene loci and phylogenetic analysis based on concateneted house-keeping sequences. Seven kinds of Bacillus were found from garlic and black garlic, respectively. Further studies demonstrated that the total bacteria and endophytes showed a sharp decrease firstly, followed by a rapid rise, then maintained at a certain level, and finally slowed down during the black garlic processing. B. subtilis, B. methylotrophicus, and B. amyloliquefaciens were the dominant strains. The selected strains were capable of fermenting glucose, lactose, sucrose, and garlic polysaccharide to produce acid but no gas, with a strong ability of heat resistance. The results indicated that there were a certain number of garlic endophytes during the black garlic processing, and Bacillus was the dominant strains under the conventional culture-dependent methods. This report provided useful information for the presence and type of garlic endophytes during the black garlic processing, which were of great significance to study the formation mechanism and quality improvement of black garlic in the future, as well as the security of garlic powder.

Composition analysis and antioxidant properties of black garlic extract.

Black garlic produced from fresh garlic under controlled high temperature and humidity has strong antioxidant properties. To determine these compounds, five fractions (from F1 to F5) were separated and purified by elution with chloroform:methanol at different ratios (8:1, 6:1, 4:1, 2:1, and 0:1; v/v). The antioxidant activity of each fraction was analyzed. The results showed that F3 and F4 had higher phenolic contents and stronger 2,2-diphenyl-2-picrylhydrazyl radical scavenging activity than the others. Seven purified individual components were further separated using semipreparation high-performance liquid chromatography from these two intensely antioxidant fractions (F3 and F4), their structures were elucidated by high-performance liquid chromatography coupled to diode array detection, electrospray ionization, mass spectrometry, 1H nuclear magnetic resonance, and 13C nuclear magnetic resonance spectrometry. Three compounds including adenosine, uridine, and 2-acetylpyrrole were first identified in black garlic, except for 5-hydroxymethylfurfural, (1S, 3S)-1-methyl-1,2,3,4-tetrahydro-ß-carboline-3-carboxylic acid, and (1R, 3S)-1-methyl-1,2,3,4-tetrahydro-ß-carboline-3-carboxylic acid. The cellular antioxidant activities of uridine, adenosine, carboline alkaloids, 5-hydroxymethylfurfural, and ethyl acetate extracts were consistent with the results of in vitro experimental antioxidant properties. The results provide useful information for understanding the health benefits of black garlic products.

A study on biomimetic immunoassay-capillary electrophoresis method based on molecularly imprinted polymer for determination of trace trichlorfon residue in vegetables.

Pesticide residue in vegetables is a serious problem that has adverse effects on human health. In our study, we designed and synthesized a molecularly imprinted polymer that can selectively recognize trichlorfon. Using the polymer material as biomimetic antibody, we developed a biomimetic immunoassay-capillary electrophoresis method with improved sensitivity for the detection of trichlorfon. We evaluated the competitive reactions between HRP labeled trichlorfon hapten and free trichlorfon with the biomimetic antibody. Factors that affected the sensitivity of our method were tested in detail. Under optimal conditions, the limit of detection (LOD, IC15) and the sensitivity (IC50) of this method were 0.16mgL-1 and 0.13µgL-1 for trichlorfon. We used this method to determine the trichlorfon spiked in the kidney bean and cucumber samples with recoveries ranging from 78.8% to 103%. We also detected residual trichlorfons in the leek samples, and these results were verified by gas chromatography method.

Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking.

BACKGROUND: Acrylamide (AA) is of concern worldwide because of its neurotoxicity, genotoxicity and reproductive/developmental toxicity. Consequently, methods for minimizing AA formation during food processing are vital. RESULTS: In this study, the formation and elimination of AA in an asparagine/glucose low-moisture model system were investigated by response surface methodology. The effect of garlic powder on the kinetics of AA formation/elimination was also evaluated. The AA content reached a maximum level (674.0 nmol) with 1.2 mmol of glucose and 1.2 mmol of asparagine after heating at 200 °C for 6 min. The AA content was greatly reduced with the addition of garlic powder. Compared to without garlic powder, an AA reduction rate of 43% was obtained with addition of garlic powder at a mass fraction of 0.05 g. Garlic powder inhibited AA formation during the generation-predominant kinetic stage and had no effect on the degradation-predominant kinetic stage. The effect of garlic powder on AA formation in bread and bread quality was also investigated. Adding a garlic powder mass fraction of 15 g to 500 g of dough significantly (P < 0.05) reduced the formation of AA (reduction rate of 46%) and had no obvious effect on the sensory qualities of the bread. CONCLUSION: This study provides a possible method for reducing the AA content in bread and other heat-treated starch-rich foods.

Effects of temperature on the quality of black garlic.

BACKGROUND: Black garlic is a type of garlic product that is generally produced by heating raw garlic at high temperature with controlled humidity for more than 30 days. Black garlic has appeared on the market for many years. It is crucial to investigate the characteristics of quality formation of black garlic during processing at various temperatures. RESULTS: In this study, fresh garlic was processed to black garlic at temperatures of 60, 70, 80 and 90 °C. Moisture, amino acid nitrogen and allicin contents decreased gradually during thermal processing of various temperatures. Reducing sugar, 5-hydroxymethylfurfural, total phenols, total acids contents and browning increased. The changing rate of quality indicators and flavour of black garlic varied at different temperatures. Browning intensity reached about 74 when black garlic aged. The sensory score was significantly higher in black garlic aged at 70 °C (39.95 ± 0.31) compared with that at other temperatures, suggesting that 70 °C might facilitate formation of good quality and flavour of black garlic during processing. CONCLUSION: Temperature had a remarkable impact on the quality and flavour of black garlic. © 2015 Society of Chemical Industry.

Study on a biomimetic enzyme-linked immunosorbent assay method for rapid determination of trace acrylamide in French fries and cracker samples.

BACKGROUND: Acrylamide has attracted worldwide concern due to its neurotoxicity, genotoxicity, reproductive-development toxicity. It is necessary to develop an accurate and reliable analytical method to prevent the harm on the human health. RESULTS: In this study, a sensitive and fast analytical method of direct competitive biomimetic enzyme-linked immunosorbent assay (BELISA) was developed using a hydrophilic imprinted membrane as biomimetic antibody. This novel imprinted membrane was directly synthesised on the well surface of MaxiSorp polystyrene 96-well plates in an aqueous environment, and it exhibited high binding ability and specificity toward acrylamide. Under the optimal conditions, the established BELISA method had a good sensitivity (IC50, 8.0 ± 0.4 mg L(-1)) and a low limit of detection (IC15, 85.0 ± 4.2 µg L(-1)). The blank potato samples spiked with acrylamide at three levels of 100, 250 and 500 µg L(-1) were extracted and determinate by the proposed method, and good recoveries ranging from 90.0% to 110.5% were obtained. This presented method was applied to the quantitative detection of the acrylamide in French fries and cracker samples. Also, the results were correlated well with that obtained by the gas chromatography method. CONCLUSION: With good properties of high sensitivity, simple pre-treatment and low cost, this BELISA could be a promising screening method in food sample analysis.

Study of a molecularly imprinted solid-phase extraction coupled with high-performance liquid chromatography for simultaneous determination of trace trichlorfon and monocrotophos residues in vegetables.

BACKGROUND: Organophosphate pesticide residues are harmful to human health because of their potential mutagenic and carcinogenic properties. Therefore, it is of great importance to development an accurate and reliable analytical method to prevent their uncontrolled effects on environmental pollution and human health. RESULTS: This study reports a new method of molecularly imprinted solid-phase extraction coupled with high-performance liquid chromatography (MISPE-HPLC) for simultaneous determination of two organophosphate pesticides residues. Two types of molecularly imprinted polymers (MIPs) were prepared using the trichlorfon and monocrotophos as the template molecule, respectively, methacrylic acid as the functional monomer, and ethylene glycol dimethacrylate as the cross-linker. The recognition ability and adsorption-desorption dynamic of each imprinted polymer toward the trichlorfon or monocrotophos were characterised. Using the mixture of trichlorfon-MIP and monocrotophos-MIP (20:80, wt/wt) as solid-phase extraction sorbent, the factors affecting the pre-concentration on the analytes and the sensitivity of the MISPE-HPLC method were optimised. Under optimal condition, the linear range was 0.005-1.0 mg L⁻¹. The limit of detection was 4.2 µg g⁻¹ for trichlorfon, and 1.2 ng g⁻¹ for monocrotophos. The peak area precision [Relative standard deviation (RSD)] for three replicates was 2.9-4.5%. The blank rape and cauliflower samples spiked with trichlorfon and monocrotophos at 0.05 and 0.005 µg g⁻¹ levels were extracted and determined by this method with recoveries ranging from 88.5% to 94.2%. Moreover, this method was successfully applied to the quantitative detection of the trichlorfon and monocrotophos residues in leek samples. CONCLUSION: With good properties of high sensitivity, simple pre-treatment and low cost, this MISPE-HPLC method could provide a new tool for the rapid determination of multi-pesticide residues in the complicated food samples.