HPLC法测定伐地昔布的有关物质

建立高效液相色谱法检测伐地昔布的有关物质.采用α-酸性糖蛋白键合硅胶的手性色谱柱,以乙腈-醋酸铵缓冲液(0.01 mol/L,pH4.0)作为流动相进行梯度洗脱,检测波长215 nm.伐地昔布与5个已知杂质均可达到基线分离,在各自浓度范围内线性关系良好,平均回收率95.13％～99.77％,RSD1.10％～1.77％,检测限0.017 9～0.060 1 μg/mL,定量限0.059 7～0.200 0 μg/mL.方法专属性强,准确度好,灵敏度高,可为伐地昔布的质量控制及后续分离提纯和帕瑞昔布的质量控制提供指导.     

激光在线测厚振动分析与精度优化

激光测厚具有安全可靠、测量精度高、测量范围大等优点,广泛应用于纸张、电池极片等薄膜类材料厚度的在线测量。带材宽幅方向扫描测厚时由于扫描架往复运动会产生机械振动,影响在线测厚精度。针对该问题,以锂离子电池极片厚度测量为例,使用双激光差动式测厚平台对电池极片和铜箔分别进行厚度测量,然后对测厚数据进行频谱分析,探究其振动规律的相似性,并基于频谱分析结果采用滑动带阻滤波方式对测厚数据进行处理,滤波后极片和铜箔的厚度极差分别降低了33.4%和73.8%,有效过滤了机械振动导致的测量误差,可满足极片和铜箔厚度测量的精度要求。     

Cu掺杂对有序Sr3YCo4-xCuxO10.5+δ多晶的结构与物理性能的影响

采用固相反应法制备了四方Sr3YCo4-xCuxO10.5+δ(x=0~1.0)多晶。用热重-差示扫描量热分析,X射线衍射研究了多晶的有序化相变及结构。在固溶范围内(x=0~0.4),观察到有序峰(103)和(215),说明四方Sr3YCo4-xCuxO10.5+δ多晶为超结构,这是由于合成时在1000℃以上发生了吸氧(δ)有序化相变；当x=0.6~1.0时,978℃时在晶界处形成了单斜杂相,破坏了Sr3YCo4-xCuxO10.5+δ多晶的有序。当x=0~0.4时,多晶呈半导体输运行为。随着Cu掺杂量的增加,Co4+提供的空穴载流子浓度增大,电阻率明显下降；由于Cu的固溶,自旋熵增加,载流子浓度和自旋熵的共同作用使x=0~0.2多晶的热电势不变,x=0.4的热电势降低。并且Cu掺杂导致的晶格畸变使Co3+离子由高自旋态转变为高/低自旋混合态,磁化强度和铁磁转变温度(Tc)降低,磁结构由G-型反铁磁转变为铁磁。在进行二次烧结后,300K时电阻率明显降低,热电势为一次烧结的2倍,可能是二次烧结使多晶的有序化程度增大,提高了铁磁有序排列。     

Effects of rice bran fermented with Lactobacillus plantarum on palatability,volatile profiles,and antioxidant activity of brown rice noodles

Brown rice noodles (RN) are typical whole-grain products with health benefits. This study investigated the effects of rice bran fermented with Lactobacillus plantarum on palatability, volatile profiles, and antioxidant activity of brown RN. Three kinds of RN, including RN, brown RN (BRN), and bran fermented RN (BFRN), were involved in this study. The results indicated that bran fermentation reduced the cooking loss of BFRN and improved the elongation and the sensory attributes of brown RN. After fermentation, aldehydes were significantly decreased while alcohols increased, and more pleasant flavours were shown in BFRN. Fermentation increased the content of free phenolics and decreased the content of bound phenolics. Among the four major phenolics detected in this study, ferulic acid was the most abundant one in all three RN samples. The DPPH radical scavenging activity and the ferric reducing antioxidant power of free phenolics in BFRN increased significantly compared to BRN. This study proved that rice bran fermentation is an effective approach to improve palatability, enrich the flavour as well as enhance the antioxidant activity of brown RN, which may facilitate the development of processing technology for brown RN.     

澜沧江流域不同茶区晒青茶品质比较

为深入了解云南澜沧江流域不同茶区晒青茶的品质差异，选取比较澜沧、双江2个茶区的24个乡镇晒青茶样，采用感官审评与品质理化成分检测，分析不同茶区晒青茶主要理化成分和感官品质方面存在的差异。结果表明：澜沧、双江2个茶区晒青茶的茶多酚平均值分别为24.43%、23.18%；游离氨基酸平均值分别为2.72%、3.97%；咖啡碱平均值分别为4.90%、4.48%；水浸出物平均值分别为45.67%、44.29%；酚氨比均值分别为9.40、6.07。澜沧、双江2个茶区不同产地的晒青茶茶多酚、游离氨基酸、咖啡碱、水浸出物和酚氨比之间存在一定差异。不同的内含化学成分，使各茶区的晒青茶感官品质明显不同。澜沧茶区的晒青茶滋味整体较醇和、稍涩，部分稍带花香与焦味；双江茶区的晒青茶整体滋味较浓醇、微涩带苦，部分平和。     

空间曲线的特征识别与高质量非均匀采样

为避免传统均匀采样方法因忽视曲线重要特征而生成不理想的采样结果,获得给定数量且由特征点和辅助点组成的采样点序列,提出基于特征识别的高质量空间曲线非均匀采样方法.首先使用抛物线插值法得到曲线上所有曲率极大值点和挠率极大值点的近似位置,经筛选后产生特征点,以更好地抓住空间曲线的轮廓特征.然后定义基于弧长、曲率和挠率加权组合的特征函数,并以此自适应地选取曲线上的辅助点.与3种主流采样方法比较的实验结果表明,该方法能够获得更高质量的采样结果且具有更好的实用性,从而进一步改善空间曲线的B样条拟合效果.     

Effects of multiple freeze–thaw cycles on meat quality,nutrients, water distribution and microstructure in bovine rumen smooth muscle

This study investigated the effect of 5 freeze–thaw cycles (freezing at −18°C for 12 h and then thawing at 4°C for approximately 12 h) on the meat quality, proximate composition, water distribution and microstructure of bovine rumen smooth muscle (BSM). As the number of freeze–thaw cycles increased, BSM pH, shear force, water content and protein content decreased by 3.06%, 35.50%, 14.49% and 21.11%, respectively, whereas BSM thawing loss, cooking loss, pressing loss, total aerobic count (TAC), ash content and fat content increased by 108.12%, 47.75%, 78.33%, 90.99%, 105% and 35.20%, respectively. The freeze–thaw cycles resulted in greater protein and lipid oxidation, as evidenced by a 36.46% reduction in the sulfhydryl content and a 209.06% and 338.46% increase in the carbonyl and malondialdehyde contents, respectively. Ice crystal formation disrupted the structural integrity of the muscle tissue. Low-field nuclear magnetic resonance results showed that the freeze–thaw cycles prolonged the relaxation times (T_2b, T₂₁ and T₂₂), indicating that immobile water shifted to free water, and consequently, free water mobility increased. After 3 freeze–thaw cycles, the decline in shear force slowed, the increase in thawing loss became accelerated, and the TAC approached the domain value (6 log colony-forming units/g). Therefore, the number of freeze–thaw cycles of smooth muscle during transport, storage and distribution should be controlled to 3 or fewer. The current results provide a theoretical basis and data support for the further utilisation and culinary processing of smooth muscle.     

CDBN‑IKELM的轴承变工况故障诊断方法

针对现有方法在轴承变工况方面存在的诊断精度低、人工提取特征不充分等问题，提出了基于卷积深度置信网络（convolutional deep belief network，简称CDBN）与改进核极限学习机 （improved Kernel?based extreme learning machine，简称IKELM）的滚动轴承故障智能识别方法。首先，由卷积深度置信网络对原始信号内的故障特征进行深层自适应提取；其次，利用等距特征映射对提取的多维特征进行降维，去除冗余特征信息；然后，采用改进的核极限学习机对特征进行分类，使用粒子群（particle swarm optimization， 简称PSO）对模型重要参数进行优化，实现滚动轴承变工况下的故障识别；最后，将所提方法应用于不同工况下多种轴承故障的诊断。实验结果表明，该方法能够智能有效地识别变工况的轴承故障，诊断结果优于已有的智能故障诊断方法。     

Changes in polyphenol fractions and bacterial composition after in vitrofermentation of apple peel polyphenol by gut microbiota

The changes in polyphenol fractions after in vitro fermentation of apple peel polyphenol (APP) by gut microbiota as well as the effects of APP on the growth, pH value, short-chain fatty acids (SCFAs) production and intestinal flora composition of gut microbiota fermentation were firstly explored in this study. The relative abundance of Lactobacillus in the APP group was 49.55% with an increment of 49.40% compared with the blank group, while that of Bifidobacterium was 13.32%. Moreover, the flora produced 37.093 ± 0.478 mM of SCFAs including acetic acid, propionic acid, butyric acid and valeric acid during the process of fermentation, thus reduced the environmental pH value. In addition, polyphenol fractions in APP were altered by gut microbiota fermentation to some extent, for example, glycosides were hydrolysed to aglycones. These findings suggested APP as a potential prebiotic agent to alleviate the disorder of intestinal flora.