基于Cookie的同域单点登录的实现

不同的信息系统为保证安全性,须用户重复输入用户名和密码进行验证。上述操作过程繁琐,浪费时间,严重影响用户体验。而单点登录技术通过"一次登录,多方认证"的方案可解决多系统重复验证的问题。文章介绍了单点登录的定义、分类标准,通过利用Cookie的特性设计了基于Cookie的同域单点登录的实现方案和实现流程,并以同域单点登录为具体案例编写代码实现了该功能,最后就基于Cookie同域单点登录的实现方案中存在的安全隐患进行了讨论,并针对性地提出了具体的改进措施。文章从方案的设计以及方案的实现都做了相应的论证,因此具有一定的参考价值。     

教学资源门户统一认证系统设计与实现

针对高校网络教学资源系统相对孤立的建设现状,设计了教学资源门户统一认证框架.对该框架使用XML,LDAP和SOAP技术,通过票据传递,利用CA证书等技术,实现了教学资源门户统一认证系统.该系统解决了基于教学资源系统单点登录的问题,实现了教学资源整合,且功能完善、易管易用.     

数字化校园数据整合策略研究与实践

为避免信息化建设中由于各业务系统各自独立建设而出现"信息孤岛"现象,建立了共享数据库,开发了总线式数据交换平台,并采用门户和统一身份认证技术将应用系统集成到统一的门户中,使用户能够进行单点登录和应用漫游,初步实现了应用的松藕合式集成和用户个性化的服务.     

网络环境下的域间资源安全共享系统

目前烟草行业已建立的电子商务、电子政务和管理决策3大应用体系,缺乏整体规划,导致应用系统相互独立,增加了系统使用和管理的复杂度及维护成本.为此,从烟草行业信息化系统的实际需求出发,对建设行业网络环境下的域间资源共享必要性和可行性进行分析,就如何与CA认证体系对接进行了探讨,提出通过应用身份统一管理、统一认证和单点登录的综合解决方案,实现行业多域环境下的域间资源安全共享,促进行业信息化集成整合,支撑行业“卷烟上水平”目标任务.     

房地产税收一体化系统的设计与实现

针对房地产税收涉及部门和税种多、信息孤立等问题,提出构建一个基于资源目录和单点登录的全省大集中模式下的房地产税收一体化系统的思想,进行系统设计与实现,实践验证了该系统的可行性和有效性。     

浅析烟草行业网上营销系统中的安全机制

为解决烟草行业网上营销的安全问题,提出了一种网上营销系统的安全机制模型,通过双重身份认证方案解决了客户端与服务器身份认证、安全通信问题,通过加密与数字签名技术实现了电子订单信息和网上缴款确认信息的保密性,完整性及不可否认性.研究成果可为烟草行业推行网上营销提供技术参考.     

基于二维码中非对称加密算法的密钥理论研究

互联网的验证安全登录,尤其是电子商务类网站的会员口令登录机制,大大提升了网络对安全登录机制的要求。相对于传统意义上的条形码,二维码拥有了高效的密码机制,特别是在手机客户端中拥有稳定的安全入口。笔者利用二维码中的非对称加密算法中的密钥机制,对认证加密升级进行探讨,在理论上实现了降低验证登陆的风险。     

二代证与校园卡融合的通用模型设计

针对第二代居民身份证具有的身份安全认证和信息唯一性的技术特点,以及校园卡具有的园区身份认证、电子钱包消费等服务功能,提出以二代证作为实体证书、校园卡作为应用属性的通用认证模式.采用目录式文件管理多功能区域技术,设计公共扇区,构建基础数据平台同步系统,将二代证与校园卡进行有效融合,实现了证卡的跨行业应用.     

Citrix平台+SSL VPN应用于远程办公的实践初探

本文介绍Citrix平台 SSLVPN在广西中烟远程办公中的应用。通过部署Citrix平台,可以方便出差在外的员工能够随时登录企业的OA系统、BI系统、ERP及MES等应用系统进行远程办公;而部署SSLVPN,可以方便技术人员随时登录企业的内部网络,对各类设备的维护和管理,同时两款设备也实现了远程办公的冗余,确保了企业员工远程办公条件的可靠性。     

基于信任域的网格认证模型

针对现有网格认证模型中PKI认证过程过于繁琐,建设和维护成本高以及IBC认证存在密钥托管的问题.研究了域内和域间资源提供者和资源请求者间的行为信任关系,利用该信任关系,在现有的组合PKI和IBC认证模型中引入临时信任域的概念,设计了基于信任域的网格认证模型.仿真实验表明,该模型具有较低的通信量和较短的认证时间.     

Oxidative stability of extra virgin olive oil blended with sesame seed oil during storage: an optimization study based on combined design methodology

In this study, extra virgin olive oil (EVOO) was mixed with sesame seed oil (SSO) at different concentrations (100:0, 90:10, 80:20, 70:30 and 60:40 w/w) and stored for 90 days at room conditions. To see the effect of mixing level and storage period, a combined design having two mixtures (EVOO and SSO) and one process factor (storage period) was used. Main oxidation parameters (free fatty acid content, refractive index, peroxide value and p-anisidine value) and major fatty acid composition of the samples were characterized. It was observed that EVOO is quite sensitive to oxidation compared to SSO and increase of SSO in the blended oil samples decreased the oxidation of the product during storage. Major fatty acids were palmitic, oleic and linoleic acids. Addition of SSO caused a significantly change in the fatty acid composition. The results showed that EVOO could be stored for longer time by mixing of SSO having strong antioxidant activity.     

Potential for sea otter exposure to remnants of buried oil from the Exxon Valdez oil spill

A study was conducted in 2005 and 2006 to examine the hypothesis that sea otters (Enhydra lutris) continue to be exposed to residues of subsurface oil (SSO) while foraging on shorelines in the northern Knight Island (NKI) area of Prince William Sound, Alaska more than 17 years after the Exxon Valdez oil spill. Forty-three shoreline segments, whose oiling history has been documented by prior surveys, were surveyed. These included all shoreline segments reported by a 2003 NOAA random site survey to contain SSO residues in NKI. Sites were surveyed for the presence and location of otter foraging pits. Only one of 29 SSO sites surveyed was identified as an otter foraging site. Most buried SSO residues are confined to tide elevations above +0.8 m above mean lower low water (MLLW), above the range of intertidal clam habitat. More than 99% of documented intertidal otter pits at all sites surveyed are in the lower intertidal zone (-0.2 to +0.8 m above MLLW), the zone of highest clam abundance. The spatial separation of the otter pits from the locations of SSO residues, both with regard to tidal elevation and lateral separation on the study sites, coupled with the lack of evidence of intertidal otter foraging at SSO sites indicates a low likelihood of exposure of foraging otters to SSO on the shores of the NKI area.     

温度对大豆压榨油稳定性的影响

实验探讨用4种表征参数,单表征参数(CP):电导率、过氧化值、等容燃烧热和酸值,综合描述温度(T)对大豆压榨油(SSO)稳定性的影响,比较各CP表征结果的异同性。在相对湿度40%、氧分压21 kPa、光照度800 lx、初始顶空率50%的固定条件下,调控T分别为30、40、50、60和70℃,长时间连续密闭氧化SSO试样,多次同时测定不同氧化时间(t)的4种CP,绘制CP^t关系曲线,回归其动力学方程并求算速率常数(k)和表观活化能,建立变质时间预测模型并验证其符合率。结果表明,CP随T升高和t延长变化显著;SSO的氧化酸败具有简单级数反应特征,其变质时间预测模型符合度较高;CP不同,k差异较大。SSO之大豆压榨油稳定性宜用多元CP综合描述。     

水产品特定腐败菌应用价值及分析技术研究进展

特定腐败菌（specific spoilage organism,SSO）是影响水产品腐败的主要因素之一。本文分析SSO在水产品货架期预测与延长中的实际应用价值,总结水产品SSO多种分析技术,如细菌基因组重复序列聚合酶链式反应、变性梯度凝胶电泳、限制性片段长度多态性和高通量测序等,为水产品SSO分析技术的研发提供理论参考,也为水产品SSO的深入研究提供理论依据。     

Effects of specific egg yolk antibody (IgY) on the quality and shelf life of refrigerated Paralichthys olivaceus

BACKGROUND: The spoilage of fishery food has been attributed to limited types of microorganisms called specific spoilage organisms (SSO). Unlike traditional food‐preserving techniques which usually exploit broad‐spectrum antimicrobial agents, here, based on the specific antimicrobial activity of egg yolk antibodies (IgY) against two SSO in refrigerated fish (Shewanella putrefaciens and Pseudomonas fluorescens), a novel strategy for fish preservation was suggested and evaluated. RESULTS: During storage of Paralichthys olivaceus fillets at 4 ± 1 °C, the bacteria growth (including total microorganisms and the two SSO) in test groups was significantly inhibited in comparison to that of controls (P < 0.05). This antibacterial activity of the specific IgY was also confirmed by chemical analysis (pH, total volatile base nitrogen and 2‐thiobarbituric acid value) and sensory evaluation, and the shelf life of samples was extended approximately from 9 days to 12–15 days in the presence of the specific IgY. CONCLUSION: These results indicated a significant antimicrobial activity of the anti‐SSO IgY for refrigerated fish products, which allowed us to suggest its potential as a bio‐preservative for seafood. Copyright © 2011 Society of Chemical Industry     

猪肉的性气味及其检测技术的研究进展

<正>猪是世界上饲养量最大的畜种,也是最大的食用肉源.1988年,猪肉产量占全世界肉产量的33%,在我国则高达83%(中国商业年鉴1983).猪肉的质地细腻,营养丰富,脂肪含量较高,深为广大消费者所喜食.因此改善猪肉的品质与风味,抑制、去除异味,是很有实际意义的.     

水产品特定腐败菌研究进展

对国内外水产品特定腐败菌(specific spoilage organism,SSO)的研究进展进行综述。在有氧冷藏中,水产鲜品最常见的SSO 为假单胞菌(Pseudomonas spp.)与腐败希瓦氏菌(Shewanella putrefaciens)。真空冷藏或气调包装水产品的SSO,国内外一致报道的有磷发光杆菌(Photobacterium phosphoreum)、乳酸菌(Lactobacillus)和肠杆菌(Enterobacteriaceae)。温和加工水产品的SSO 的情况较为复杂,通常为乳酸菌(Lactobacillus)、磷发光杆菌(Photobacterium phosphoreum)、肠杆菌(Enterobacteriaceae)等。SSO 的应用领域之一是建立SSO 数学模型,预测产品的腐败进程与剩余货架期;应用领域之二是靶向抑制SSO,延长货架期。     

Crystallization kinetics of polymorphic forms of a molecular compound constructed by SOS (1,3-distearoyl-2-oleoyl-sn-glycerol) and SSO (1,2-distearoyl-3-oleoyl-rac-glycerol)

Crystallization kinetics of binary mixture phases of SOS (1,3-distearoyl-2-oleoyl-sn-glycerol) and SSO (1,2-distearoyl-3-oleoyl-rac-glycerol) were examined with time-resolved X-ray diffraction (XRD) and DSC methods. Formation of three polymorphic forms, named _c, β′_c and β_c, of a molecular compound was observed at a SOS/SSO=50/50 concentration ratio. The XRD data showed that all three polymorphs were arranged in a double chain-length structure, although a triple chain-length structure is formed in and β′ forms of SSO, and β′ and β forms of SOS. The time-resolved XRD studies showed that _c and β_c forms of the molecular compound crystallized more rapidly than the corresponding polymorphic forms of SOS and SSO. The results were discussed in terms of molecular chain–chain interactions of SOS and SSO, by assuming that kinetic processes of nucleation may prefer the formation of the _c and β_c forms arranged in the double chain-length structure.     

Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and Trolox

Phospholipids self-assemble in bulk oils to form structures such as reverse micelles that can alter the microenvironment where chemical degradation reactions occur, such as lipid oxidation. In this study, we examined the influence of phospholipid reverse micelles on the activity of non-polar (α-tocopherol) and polar (Trolox) antioxidants in stripped soybean oil (SSO). Reverse micelles were formed by adding 1000 μM 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) to SSO. The addition of DOPC reverse micelles had a prooxidant effect, shortening the lag phase of SSO at 55 °C. DOPC improved the activity of low α-tocopherol or Trolox concentrations (10 μM) but decreased the activity of high concentrations (100 μM). Hydrophilic Trolox had better antioxidant activity than hydrophobic α-tocopherol. Fluorescence steady state and lifetime decay studies suggests that differences in the antioxidant activity of Trolox and α-tocopherol could be due to differences in their physical location in DOPC reverse micelles. These results will improve our understanding and control of lipid oxidation in bulk oils.     

Effect of washing with tap and treated seawater on the quality of whole scad (<Emphasis Type="Italic">Trachurus trachurus</Emphasis>)

The effects of washing whole scad (Trachurus trachurus) with fresh water and seawater were evaluated. Fish evaluations for 12 days of storage in ice included sensory (EU and the QIM scheme), physical (Torrymeter and Freshmeter) and microbiological changes [counts of total bacterial numbers, specific spoilage organisms (SSO) and Pseudomonas]. The main conclusions are that both kinds of wash influenced physical and microbiological evaluations (mainly on Freshmeter values and counts of SSO). Washes seemed to interfere with properties of the fish skin cells that influenced the instrumental readings. By sensory means, the effects were not detected, resulting in similar shelf-lives, although some slight differences could be observed in mucus brightness in the first 2 days storage in ice. No significant differences were found between washing with tap water and treated seawater, but slightly lower values were obtained initially with seawater, in the first 24–48 h, with the Torrymeter and the Freshmeter.