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In recent years, the effects of air pollutants on the neurodevelopmental disorders in children have received widespread attention. Early life is a critical period of rapid brain development, and exposure to air pollutants during this period may permanently alter brain function. This paper reviewed the epidemiological studies on the association between exposure to air pollutants during early life and children's neurodevelopmental disorders in recent years, with focus on outdoor air pollutants (e.g., PM2.5, PM10, NOx, and CO) and indoor air pollutants (e.g., cooking oil fumes, tobacco and mosquito incense smoke, and formaldehyde from home decoration), and summarized their possible biological mechanisms. Most studies indicate that pollutants in different periods and at different levels of exposure during early life can negatively affect children's neurodevelopment and that there may be a dose-response relationship between certain air pollutants and children's neurodevelopment. Current research on the effects of indoor air pollutants on children's neurodevelopment focus on exposure to tobacco smoke, while other indoor air pollutants such as cooking oil fumes and organic compounds produced by interior decorative materials are less well reported and their underlying biological mechanisms are not yet clear. Further epidemiological studies, animal and cellular experiments are needed to provide evidence for the neurodevelopmental toxicity of air pollutant exposure in the future, aiming to provide a theoretical basis for environmental eugenics and promote healthy development of children.

Big data and artificial intelligence technologies have played a positive role in the prevention and control of COVID-19 outbreaks. However, its application and future trends has not been comprehensively discussed. Starting from the problems faced by the prevention and control of COVID-19, this study provided an overview of the common big data and artificial intelligence technologies and their practical application cases in the prevention and control of COVID-19 based on the introduction of the advantages of big data and artificial intelligence technologies, then discussed the application of big data and artificial intelligence technologies focusing on three elements of infectious source, route of transmission and susceptible population from the three stages that before, during, and after the COVID-19 outbreak based on the Haddon model perspective. The results of the study are important for clarifying the positive role of big data and artificial intelligence technologies in each stage of COVID-19 epidemic as well as their directions of development and application, further improving the efficiency and quality of the prevention and control of COVID-19, and effectively responding to new infectious diseases in the future.

An ultra-high performance liquid chromatography-high resolution mass spectrometric (UPLC-HRMS) method was developed, optimized and applied to analyze the bitter compound trihydroxyoctadecenoic acid in Chinese baijiu. The samples were diluted and filtered through a 0.22 μm membrane before analysis. Acetonitrile was selected as the organic phase and 0.1% formic acid as the aqueous phase with a flow rate of 0.3 mL/min and an injection volume of 2 μL. The analyte was separated on a Hypersic Gold (100 mm × 2.1 mm, 1.9 μm) column by gradient elution, and qualitative analysis was achieved by comparison of secondary daughter ions and theoretical simulation of molecular ion fragment structures using the Mass Frontier 8.0 software, which could avoid false positive results. This method had the advantages of simple pretreatment, fast analysis, low detection limit (0.2 ng/mL) and high accuracy, and could meet the requirements for the detection of baijiu samples. This method was used to study the change in the content of trihydroxyoctaenoic acid during the production process of Maotai-flavor baijiu. The results showed that with the prolongation of fermentation time, a large amount of linoleic acid in the raw materials was likely to be oxidized and decomposed into trihydroxyoctadecenoic acid, and then transferred into the base liquor by distillation. The content of trihydroxyoctadecenoic acid in the base liquor did not obviously change during storage, indicating that it was affected little by storage time. The content of trihydroxyoctadecenoic acid in Maotai-flavor base liquor was lowest among the three typical bodies of Maotai-flavor baijiu, so Maotai-flavor base liquor could be used as one of the major base liquors for packaged products.