Evaluation of microbial toxins,trace elements and sensory properties of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis via submerged fermentation

Theabrownins (TB) are polymeric phenolic compounds associated with the multiple bioactivities of Pu-erh tea, a post-fermented Chinese dark tea. High-TB instant Pu-erh tea was produced via a novel submerged fermentation (SF) using Aspergillus tubingensis and compared with samples produced commercially via the conventional solid-state fermentation (SSF). Viable microorganisms and microbial toxins, especially aflatoxins B₁, G₁, B₂, G₂, cyclopiazonic acid, fumonisins B₁, B₂, B₃ and ochratoxin A, were below the detection limit in all samples. Fewer microbial metabolites were found in SF instant tea compared with the SSF teas. Based on an adult consuming 1 g of instant Pu-erh tea daily, the dietary intake of investigated elements was below the safe limits recommended by various authorities. Tasters viewed the instant tea infusions as very mild, smooth, mellow and full. This suggested that submerged fermentation using A. tubingensis offers a speedy and safe alternative to commercial production of instant Pu-erh tea.     

蓝莓蜜主要品质特性及挥发性成分分析

目的:近年来，蓝莓蜜作为市场上炙手可热的一个新近开发蜜种，由于产量有限，市面上的蓝莓蜜质量参差不齐，为了让人们更好地了解蓝莓蜜，对蓝莓蜜的基本品质特性、抗氧化性及挥发性成分进行了研究。方法:采用气相色谱-质谱联用（GC-MS）法分析蓝莓蜜的挥发性成分；参照食品安全国家标准中的方法测定蓝莓蜜的理化性质、微生物和污染物；采用分光光度法测定4种蓝莓蜜中总酚、总黄酮、脯氨酸含量、DPPH自由基清除能力和总抗氧化能力来分析蓝莓蜜的品质特性。结果:理化性质检测结果表明采自长白山蜂场的蓝莓蜜LM17为一级品（优质蜂蜜），不含呋喃果糖酶（BFF）、大米糖浆标志物（SMR）、甜菜糖浆标志物（SMB）、甜菜糖浆（BS）、糖浆标志物（SMX）、大环内酯类物质和甘露糖，属于无掺假、无添加的纯天然蜂蜜；菌落总数、大肠菌群、霉菌计数、嗜渗酵母计数均低于蜂蜜国家标准指标。镉、铅、蝇毒磷、氟胺氰菊酯和双甲脒五种有毒有害物质含量远低于蜂蜜国家标准指标或未被检出。4个蓝莓蜜样品总抗氧化性由强到弱分别为:LM17>LM-MJ18ZH>LM-MJ18ZZ>LM18TH，其中各样品的抗氧化物质总酚、总黄酮、脯氨酸的含量均有显著差异。蓝莓蜜样品中共检测出60种挥发性成分，其中3-甲基-戊酸、庚酸、顺式-芳樟醇、苯甲醛4种物质属于致香成分，其致香成分数量与其他香味明显的蜂蜜（如野坝子蜜和椴树蜜）所含的致香物质数量相当，由此也可推断蓝莓蜜的清香滋味应该主要来自这些成分；其中蓝莓与蓝莓蜜共有的挥发性成分为乙醇、苯甲醛、辛烷三种；而1-甲基-4-（1-甲基乙烯基）-苯、1,2,4-三甲基-5-（1-甲基乙基）-苯、（S）-（+）-3-甲基-1-戊醇、顺式-5-乙烯基四氢-α，5-三甲基-2-呋喃甲醇、5,5-二甲基-3-氧代-1-环己烯-1-甲醛、3-（2,2,6-三甲基-7-氧杂双环[4.1.0]庚-1-基）-2-丙烯醛、（E）-1-（2,6,6-三甲基-1,3-环己二烯-1-基）-2-丁烯-1-酮、1- {2-[3-甲基-3-（5-甲基-呋喃-2-基）-丁基]-环氧乙烷-2-基}-乙酮、4,5-二氢-5,5-二甲基-4-异亚丙基-1H-吡唑、8-丙氧-塞德兰这10种物质则为蓝莓蜜特有的挥发性成分。结论:通过对蓝莓蜜的基本理化性质、抗氧化性物质含量、抗氧化能力及挥发性成分等的分析，蓝莓蜜的所有挥发性成分中属于致香成分的有4种，综合基本理化性质、微生物、农药残留、污染物、抗氧化性、挥发性成分及致香成分的研究，鉴定了采自长白山蜂场的蓝莓蜜（LM17）属于优质蜂蜜。     

Ultrasonic-assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality

The effects of ultrasound-assisted phosphate curing (UPC), phosphate curing (PC), and deionised water curing (DC) on the quality of chicken breast meat were investigated. The analysis of tissue sections, low-field nuclear magnetic resonance (LF-NMR), and headspace solid-phase microextraction gas-phase mass spectrometry (HS-SPME-GC-MS) of water distribution, myofibrillary structure, and volatile components of the meat samples were performed to reveal the mechanism. Also, the curing rate, water holding capacity (WHC), and shear force of meat were assessed. The results revealed that ultrasonic-assisted salting improved the meat salting rate, WHC, and tenderness by mechanically destroying the muscle fibre structure, increasing the space between the muscle fibre bundles, promoting water migration and uniform distribution, and reducing water freedom in the treated samples. In addition, HS-SPME-GC-MS analysis revealed that PC significantly reduced the content of volatile flavour components in the chicken breast meat compared with DC (P < 0.05); however, the combination treatment with PC and ultrasonic curing could reconstruct the flavour loss caused by phosphate. Thus, our cumulative results suggest that the ultrasonic technology may effectively assist the processing technology in improving the quality of meat and reconstructing the flavour loss in meat products.     

浅谈固态图像传感器的应用前景

基于固态图像传感器的基本工作原理的分析,着重探讨了工程中广泛应用的线型固态传感器的结构及主要工作特性,概括了固态图像传感器的诸多优点.列举了它被广泛应用于工业测量、控制,尤其是在图像识别与控制等领域的工程实例.预见其将广泛渗透于我国的工农业生产的各个部门,为我国的精细加工、机器人技术以及工业自动化领域的发展起重大作用,同时,计算机软硬件技术的日新月异,也会给固态图像传感器的应用带来广阔前景.     

弱震情况下高土石坝坝料动力参数反演分析

通过传递函数结合黏弹性人工边界模型实现了三维河谷地形下地震动的输入问题,不仅考虑了坝基相互作用和地基辐射阻尼的影响,而且较好地考虑了河谷地形的影响,保证了大坝动力计算的地震动输入的合理性。然后利用多输出支持向量机代替有限元计算,需要的样本数量相对较小,并且避免了传统单一支持向量机容易忽略监测数据间的相关性的问题,精度满足计算的要求,最后利用粒子群优化算法对反演参数进行优化选择。对糯扎渡心墙堆石坝动力参数的反演结果表明,测点加速度与实测值吻合较好。说明提出的方法是可行的,适用于弱震情况,可以为缺乏强震或震害资料的坝体动参数反演提供依据。最大动剪切模量系数C值与三轴试验方法和缩尺效应等有关,反演得到的堆石料最大剪切模量系数C值比室内动三轴试验值偏大,可以为室内试验值修正提供参考;并且由于受到上游蓄水的原因,反演得到上游堆石料最大动剪模量系数C值又比下游堆石料小40%左右,工程应用时室内试验值建议予以适当的修正。     

高应变率下红砂岩"冻伤效应"

对低温冻结红砂岩进行动态冲击实验，研究高应变率下红砂岩动态力学特性的温度效应，运用损伤理论和能量理论，分析不同负温对红砂岩强度、损伤变量及能量耗散的影响，结合断口形貌分析，探究红砂岩在较低负温下动态力学强度出现劣化的原因.研究表明:较低的负温(-30℃后)会使红砂岩出现"冻伤"，导致高应变率下岩石动态力学强度的急剧降低，宏观上则容易出现动力扰动下的瞬时工程灾变.根据断口形貌分析，较低的负温会导致红砂岩内部组成物质间界面处生成大量裂纹，这些裂纹尖端塑性变形能力差，在高应变率加载下极易失稳扩展发生低应力脆性破坏，而胶结物由于组成矿物成分复杂更易受负温影响，因此在动荷载和负温双重作用下往往是胶结物处先产生破坏，进而引起红砂岩整体的破裂.      

3种杀虫剂不同剂型对葡萄蓟马的室内生物活性及田间防效

[目的]为明确避雨栽培葡萄上3种常用杀虫剂及不同剂型对葡萄蓟马的室内生物活性和葡萄不同生长期的田间防治效果。[方法]试验采用浸液饲喂法测定了葡萄蓟马的室内种群活性,并进行田间防效试验。[结果]3种杀虫剂对葡萄蓟马的室内生物活性啶虫脒和阿维菌素较高,吡虫啉相对较低,依次为啶虫脒EC>啶虫脒WG>阿维菌素EC>吡虫啉EC>吡虫啉WG;田间防效试验发现,在葡萄的花前期和浆果生长期啶虫脒施药后1 d的防效均在60%以上,施药后7 d啶虫脒和阿维菌素的防效均在80%~95%,而吡虫啉的防效在不同时期施用均低于80%;不同剂型间,乳油表现出相对较好的防治效果。[结论]阿维菌素和啶虫脒可推荐为避雨栽培葡萄上防治蓟马的首选药剂,2者属于不同类型杀虫剂,适宜交替使用,能降低蓟马对杀虫剂快速产生抗性的风险,应该在葡萄花期前对蓟马进行防除,防止其数量暴发。     

The mycobiota of coffee beans and its influence on the coffee beverage

The quality of coffee beverage is influenced by several factors, including the species or botanical variety of the beans, agricultural practices, harvesting, drying and storage techniques and also the preparation of the beverage. Apart from these, there is the input of microbial contamination during the processing of the beans. Numerous studies have demonstrated that fungi are important contaminants of coffee beans, especially just after harvesting and drying. However, the relationship between fungal contamination and the sensorial characteristics of the beverage has yet to be described. The aim of this research was to analyze the mycobiota of coffee beans collected from different stages of the coffee production chain and to correlate these data with the sensorial characteristics of the final beverage. Fungal infection of 22 coffee bean samples from the southwest of São Paulo state was analyzed. Samples were collected from the tree (mature cherries), from the ground, from the patio (mature, immature and dried floaters or overripe cherries from the tree) and from storage facilities. In general, coffee samples from this region showed high fungal infection and contamination was higher than 70% in about 45% of the samples. A high diversity of fungi was isolated from all the coffee samples analyzed and the most common were Penicillium brevicompactum, Aspergillus section Nigri, Penicillium sp. nov. (closely related to Penicillium crustosum) and Fusarium sp. Both P. brevicompactum and Penicillium sp. nov. were found at all processing stages, including in the cherries, showing that these fungi are naturally found in the coffee beans from this region. Floater coffee and coffee from the ground showed negative sensorial evaluation with attributes such as moldy, dirty and fermented and presented a high contamination by Aspergillus section Nigri and Aspergillus westerdijikiae.     

Perceptual encryption with compression for secure vector map data processing

With the rapidly rising interest in geographic information system (GIS) contents, a large volume of valuable map data has been unlawfully distributed by pirates. Therefore, the secure storage and transmission of classified national digital map datasets have been increasingly threatened. As the importance of secure, large-volume map datasets has increased, vector map security techniques that focus on secure network and data encryption have been studied. These techniques are required to ensure access control and prevent illegal copying of digital maps. This paper presents perceptual encryption on the vector compression domain for copy protection and access control of vector maps. Our algorithm compresses all vector data of polylines and polygons by lossless minimum coding object (MCO) units and perceptually encrypts using two processes using the mean points and directions of MCOs. The first process changes the position of vector data by randomly permuting the mean points of MCOs, the so-called position encryption. The second process changes the geographic shape by circularly encrypting the directions of vertices in MCOs by the XOR operator. Experimental results have verified that our algorithm can encrypt GIS digital maps effectively and simply and can also improve the compression ratio, unlike general data encryption techniques, and thus, our algorithm is very effective for a large volume of GIS datasets.