D-最优混料设计优化树莓平菇解酒片主料配比

红树莓中富含的鞣花酸和其聚合物以及其他化合物具有解酒功能,该文利用所培育出的树莓平菇,添加传统药膳葛花、拐枣、苦荞以及具有养胃功效的小米进行平菇解酒片的开发。采用软件Design Expert(V.8.0.6)中的混料(mixture)设计D-Optional的方法,以体外乙醇脱氢酶(alcohol dehydrogenase,ADH)的激活率为评价指标,设计解酒片的最佳主料配方。通过建立各组分不同比例与ADH激活率之间的回归模型,考察该配方中各组分的交互作用对响应值的影响,利用软件的优化功能和验证试验得出最佳主料配方为:小米粉31.2%、苦荞粉21.7%、平菇粉20.5%、葛花粉16.8%、拐枣粉9.8%,在该条件下对ADH的激活率最大达到15.87%,验证试验结果与预测值相吻合,表明采用本方法优化得到的处方工艺稳定可靠。     

基于树莓派的无人监控避障船

为了使无人船在水域能够顺利的避开障碍,提出的无人船是以树莓派为核心,包括电器驱动模块、超声波模块、红外模块、摄像头模块、LED灯、语音模块、雨滴传感器。由于考虑到水面的情况复杂,通过多传感器融合的方式进行避障,通过雷达模块进行对动态障碍的避障,通过红外进行静态避障。可以探测水面4.5m的障碍,并且精度可达7%。通过树莓派的WiFi通信技术将船体与上位机连接,可以事实观测无人船运行情况。可以广泛应用于湖泊内河作业,具有广泛的应用前景。     

Basic human–robot interaction system running on an embedded platform

Robotics will be a dominant area in society throughout future generations. Its presence is currently increasing in most daily life settings, with devices and mechanisms that facilitate the accomplishment of diverse tasks, as well as in work scenarios, where machines perform more and more jobs. This increase in the presence of autonomous robotic systems in society is due to their great efficiency and security compared to human capacity, which is thanks mainly to the enormous precision of their sensor and actuator systems. Among these, vision sensors are of the utmost importance. Humans and many animals naturally enjoy powerful perception systems, but, in robotics, this constitutes a constant line of research. In addition to having a high capacity for reasoning and decision-making, these robots incorporate important advances in their perceptual systems, allowing them to interact effectively in the working environments of this new industrial revolution. Drawing on the most basic interaction between humans, looking at the face, an innovative system is presented in this paper, which was developed for an autonomous and DIY robot. This system is composed of three modules. First, the face detection component, which detects human faces in the current image. Second, the scene representation algorithm, which offers a wider field of view than that of the single camera used, mounted on a servo-pan unit. Third, the active memory component, which was designed and implemented according to two competing dynamics: life and salience. The algorithm intelligently moves the servo-pan unit with the aim of finding new faces, follow existing ones and forgetting those that no longer appear on the scene. The system was developed and validated using a low-cost platform based on a Raspberry Pi3 board.     

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

Raspberry pomace extracts isolated with supercritical carbon dioxide (SCE) and pressurised ethanol/water (ETE) were tested in beef burgers. Only ETE additives effectively inhibited lipid oxidation and the growth of microorganisms, as it was observed by measuring the changes of thiobarbituric acid reactive substances, bacterial counts and the content of O₂ and CO₂ during storage in the modified atmosphere package. ETE additives also demonstrated some meat colour preservation effects, which were assessed by the intensity of hamburger colour and metmyoglobin concentration. However, ETE additives did not alter burger's taste at the applied concentrations (up to 1%). It may be concluded that the most effective extracts possessing strong antioxidant and antimicrobial activity may be isolated from raspberry pomace by the pressurised liquid extraction with a hydroethanolic solvent; such extracts may be considered as promising additives in meat products for improving their stability and enriching with beneficial to health phytochemicals.     

皮日休对儒家传统的继承与突破

首先肯定了皮日休对儒家“经世致用”思想的继承，然后分析了皮日休对古文运动的代表韩愈等人“文以明道”观点的发扬，最后着重论述了皮日休通过对统治者的讽刺、鞭挞和对人个体生命的尊重，实现了对儒家中庸思想的突破。     

树莓叶黄酮类物质提取工艺条件优化

采用单因素实验和正交实验,研究微波提取法提取树莓叶中的黄酮类物质最佳提取工艺条件,结果表明：微波提取法提取树莓叶中总黄酮的最佳提取条件为：提取时间3min,料液比1g：40mL,乙醇体积浓度50％,功率250W,得率为5．81％。     

6 种东北地区红树莓果渣提取物的抗氧化活性差异

以东北地区6 种红树莓果实加工后的果渣提取物为实验材料,研究其总酚、总黄酮、原花青素、花色苷含量和体外抗氧化活性的差异。结果表明：宝石红果渣提取物中总酚、总黄酮和原花青素含量最高,分别为14.18、3.71、15.28 mg/g;哈瑞太兹果渣提取物中花色苷含量最高,为0.68 mg/g;菲尔杜德和野生果果渣提取物的总还原能力与VC接近;除哈瑞太兹外,其他品种红树莓果渣提取物对（1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基和2,2’-二氮-双（3-乙基苯并噻唑-6-磺酸）二铵盐自由基（2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical,ABTS+·）的清除率均大于VC。相关性分析结果表明红树莓果渣提取物的总还原能力与总黄酮、原花青素含量的相关性较大;对DPPH自由基的清除率与原花青素、花色苷含量的相关性较大;而对ABTS＋·的清除率与总酚和总黄酮含量的相关性较大。在6 个红树莓品种中,菲尔杜德和野生果果渣提取物具有较强的抗氧化活性。     

响应面法优化微波辅助提取树莓籽油工艺

为优化树莓籽油的微波辅助提取工艺,利用SAS软件和响应面分析相结合的方法,以料液比、微波功率、微波温度以及微波时间为自变量,树莓籽油的提取率为响应值,研究各自变量及其交互作用对树莓籽油提取率的影响。微波辅助提取树莓籽油的最佳条件为料液比l:10(g/mL)、提取温度64℃、提取时间9min、微波功率657W。在此条件下,树莓籽油的提取率达到17.57%。