腐殖(植)酸与食品源头安全--腐殖(植)酸是构筑食品源头安全的最佳选择

腐殖（植）酸（Humic Acid，以下简称HA）是天然有机化合物。在农业应用上十分广泛，主要有土壤改良剂、肥料、农药、植物生长剂、兽药、饲料添加剂、水产养殖剂等产品。从狭义的角度说，食品生产源头指土、水、肥、药、种等主要生产环节的硬条件。HA与食品生产源头诸要素之问关系密切。HA与土壤：土壤是种植业依赖的生命基础；HA是土壤有机质中的重要组成部分，也是最活跃的部分。HA与水：水是生命之源；HA在水生体系中普遍存在，是转运大多数生命必需物质甚至毒性物质的一种非常好的工具。HA与肥料：肥料是植物的粮食；HA在改良肥料、增加肥效、提高肥料利用率、协调各种营养等方面具有非常重要的作用。HA与农药：农药是植物的保护伞；HA具有提高农药药效、降低农药毒性、保护农业环境的基本条件。HA与种苗：种苗不好，作物不保；HA是孵化种苗的“保育剂”。除土、水、肥、药、种外，HA因其具有生理活性特征，而与种植业相关的诸多因素均有良好的协同作用。在此基础上，由HA开发的农用产品，涉足改土、活水、制肥、制药、种苗处理及其他衍生制剂等6大类产品，足以构筑起立体农业的防护体系，也是构筑食品源头安全的最佳选择。     

染料型喷墨打印墨水色素的色度学分析

通过对四个打印机彩色三原色墨水的光谱透射率测定及色度学分析，得到每一颜色的三刺激值，色度坐标，比较了这4组三原色拼色的色域大小，彩度值，色相的主波长及补色波长。提出了三原色补色波长之间关系的一个经验公式：λcompl.M≌10/9（λcompl.Y） 10，及λcompl.M≌9/10（λcompl.C）-20，发现这4组三原色的补色波长与此公式有较好的适应性。     

Frying quality and stability of low-and ultra-low-linolenic acid soybean oils

To determine effects of very low levels of linolenic acid on frying stabilities of soybean oils, tests were conducted with 2% (low) linolenic acid soybean oil (LLSBO) and 0.8% (ultra-low) linolenic acid soybean oil (ULLSBO) in comparison with cottonseed oil (CSO). Potato chips were fried in the oils for a total of 25 h of oil use. No significant differences were found for either total polar compounds or FFA between samples of LLSBO and ULLSBO; however, CSO had significantly higher percentage of polar compounds and FFA than the soybean oils at all sampling times. Flavor evaluations of fresh and aged (1, 3, 5, and 7 wk at 25°C) potato chips showed some differences between potato chips fried in different oil types. Sensory panel judges reported that potato chips fried in ULLSBO and aged for 3 or 7 wk at 25°C had significantly lower intensities of fishy flavor than did potato chips fried in LLSBO with the same conditions. Potato chips fried in ULLSBO that had been used for 5 h and then aged 7 wk at 25°C had significantly better quality than did potato chips fried 5 h in LLSBO and aged under the same conditions. Hexanal was significantly higher in the 5-h LLSBO sample than in potato chips fried 5 h in ULLSBO. The decrease in linolenic acid from 2 to 0.8% in the oils improved flavor quality and oxidative stability of some of the potato chip samples.     

A novel triple notch‐bands ultra wide‐band band‐pass filters using parallel multi‐mode resonators and CSRRs

This article discusses a technique based on combination of multimode resonators (MMR) and complementary split ring resonators (CSRR) to design multi notch‐bands ultra wide‐band (UWB) band‐pass filters (BPF). The proposed structure consists of two parallel multimode resonators, resulting in a dual notch‐band UWB BPF, integrated with a single cell of CSRR to realize the third notch‐band. The mechanism of realizing the notch‐bands is mathematically presented and a triple notch‐bands UWB BPF is designed, simulated and fabricated. The overall size of the proposed filter is reported to be around 36 × 7.7 mm² where a size reduction of around 35% is demonstrated in comparison to the conventional filter. © 2013 Wiley Periodicals, Inc. Int J RF and Microwave CAE 24:375–381, 2014.     

食品级、医药级磷酸三钙生产工艺

采用改进的固相反应法，以碳酸钙和工业磷酸为原料，制备食品级、医药级磷酸三钙(TCP)产品，研究了CaO与P2O5物质量的比、助剂加入量、反应温度对产物化学组成结构的影响；用X射线衍射(XRD)研究了产品的物相结构。提出了该工艺的反应机理，并确定了在技术上、经济上可行的工艺路线。分析结果表明，可以得到高品质磷酸三钙，产品质量指标符合FCC、USP和EP标准。     

温室光照度控制系统

阐述了一个基于单片机的温室光照度控制系统,利用数字式光照度传感器（BH1750FVI）检测温室内外的光照度,根据不同作物生长所需的适宜光照范围,选择挡上遮光膜或开启一定数量的补光灯。此系统有自动控制和手动控制两种工作模式。在自动控制模式下,根据选定的作物的种类自动使温室光照度保持在作物所需的范围,在手动控制模式下,遮光膜的打开和遮盖以及补光系统的开启都需要人为来完成。试验表明：该系统可以弥补人工控制误差大、效率低等缺陷,具有操作简单、使用方便的优点,具有较强的实用性。     

Development of dispersive liquid-liquid microextraction based on deep eutectic solvent using as complexing agent and extraction solvent: application for extraction of heavy metals

ABSTRACT

A green and efficient dispersive liquid-liquid microextraction method based on a new deep eutectic solvent has been developed for the preconcentration and extraction of cobalt and nickel ions. The deep eutectic solvent is formed by mixing choline chloride (hydrogen bond acceptor) and 4-aminophenol (hydrogen bond donor). Then, it is used as a chelating agent as well as extraction solvent. Under the optimum experimental conditions, the linear ranges for Ni(II) and Co(II) were 0.80–50 and 0.50–50 µgL^?1, respectively, by flame atomic absorption spectrometry. The obtained detection limits were 0.30 and 0.22 µg L^?1 for Ni(II) and Co(II), respectively.     

Addition of ferulic acid,ethyl ferulate,and feruloylated monoacyl- and diacylglycerols to salad oils and frying oils

To determine antioxidative effects of ferulic acid and esterified ferulic acids, these compounds were added to soybean oils (SBO), which were evaluated for oxidative stability and frying stability. Additives included feruloylated MAG and DAG (FMG/FDG), ferulic acid, ethyl ferulate, and TBHQ. After frying tests with potato chips, oils were analyzed for retention of additives and polar compounds. Chips were evaluated for hexanal and rancid odor. After 15 h frying, 71% of FMG/FDG was retained, whereas 55% of ethyl ferulate was retained. TBHQ and ferulic acid levels were 6% and <1%, respectively. Frying oils with ethyl ferulate or TBHQ produced significantly less polar compounds than SBO with no additives. Chips fried in SBO with TBHQ or ferulic acid had significantly lower amounts of hexanal and significantly less rancid odor after 8 d at 60°C than other samples. Oils were also aged at 60°C, and stability was analyzed by PV, hexanal, and rancid odor. Oils with TBHQ or FMG/FDG had significantly less peroxides and hexanal, and a lower rancid odor intensity than the control. FMG/FDG inhibited deterioration at 60°C, whereas ethyl ferulate inhibited the formation of polar compounds in frying oil. Ferulic acid acted as an antioxidant in aged fried food. TBHQ inhibited oil degradation at both temperatures. Presented at the 94th AOCS Meeting & Expo, Kansas City, MO, May 4–7, 2003.     

基于Canny算子和数学形态学的细胞边缘检测方法

提出了一种基于Canny算子和数学形态学的肉类细胞图像的边缘提取方法．制作了猪肉自然放置过程中各个时段的切片样本,先用Canny算子对0小时切片图像进行细胞边缘的提取,再根据数学形态学方法采用结构元素探针进行膨胀运算,对断裂的边缘和细胞内的孔隙进行填充,然后进行平滑处理．实验结果表明,该方法优于单纯基于微分算子的Canny算子边缘检测方法,为细胞切片图像的特征提取、识别等相关研究奠定了较好的基础．     

发达国家食品召回机制给我们的启示

建立健全食品安全召回机制,已成为许多国家食品安全监督管理的新型理念、重要手段和发展趋势.对美国、加拿大、澳大利亚、新西兰、欧盟等发达国家和地区在食品召回的法律保障、职责分工、召回程序、信息系统等方面的主要特点进行分析和总结,就我国在食品安全召回的法律体系、机构设置、技术支撑、实施过程、应急措施等方面的现状和存在的问题进行对比研究,并就建立和完善我国食品召回机制提出了完善法律法规体系、加强技术支撑建设、明确管理协调机构、建立完备溯源体系、加强教育宣传培训、完善应急处理体系等建议和对策.