有线数字电视机顶盒高清交互终端软件统一平台的构建与实现

“有线数字电视机顶盒高清交互终端软件统一平台”是一种建立在不同类型机顶盒硬件基础上的系统软件,向下提供跨硬件平台的接口,实现对硬件平台的操作;向上提供应用程序开发接口,实现与上层应用程序的对接。该平台实现了机顶盒软硬件的分离,解决了机顶盒软件升级难度大、成本高、周期长和部署新业务困难的难题,同时支持高清交互业务的实现,提高了广电网络技术应用水平和服务质量。该平台通过在山西晋中、长治等地有线电视网络近三年的规模应用,取得了良好的经济效益和社会效益。     

金红石型高品质二氧化钛的制备

钛白粉具有良好的光学特性、易分散性、耐老化性和化学稳定性,在造纸行业有着广泛的应用。本文介绍了纳米金红石型二氧化钛的性质、生产方法,并主要探索采用硫酸法制备纳米金红石型二氧化钛,采用马尔文激光粒度分析仪、扫描电镜、透射电镜和X-射线衍射仪对实验产物进行表征。实验结果表明,该方法制得的二氧化钛具有较小的粒径以及较好的白度。     

基于旋转干涉仪模糊相位差的多假设NLS定位算法

针对传统长基线干涉仪(LBI)定位系统通常需要多个接收通道的缺点,该文提出了一种基于旋转LBI模糊相位差的定位新体制,最少只需两个接收通道即可实现快速、高精度、无模糊定位。针对相位差模糊导致的强非线性问题,提出了一种多假设非线性最小二乘定位算法,给出了算法的实现流程,从理论上分析了子区域宽度的选择依据。该算法计算量小、解定位模糊的能力强,定位精度能够达到克拉美罗下限(CRLB)。计算机仿真实验验证了该文定位体制的可行性以及算法性能的优越性。     

Characterization of Croatian Honeys by Right-Angle Fluorescence Spectroscopy and Chemometrics

The potential of right-angle fluorescence spectroscopy and selected chemical parameters for discrimination of botanical origin of Croatian honey types (n = 55) previously classified by physicochemical and melissopalynological analyses was evaluated. Systematic step-by-step fluorescence analysis included the measurement of complete excitation-emission matrix (EEM) in the range of excitation wavelengths from 260 to 400 nm, and emission wavelengths from 300 to 600 nm, followed by fluorescence intensity measurement at detected peaks of different excitation/emission wavelengths, and emission spectra recordings at selected specific excitation wavelengths of honey solutions in 50 mmol L^?1 phosphate buffer pH 7.0 and methanol. A total of five different sets of emission spectral data for buffer and two for methanolic honey solutions were considered for chemometric analysis of original and normalized emission spectra including principal component analysis and linear discriminant analysis. Additionally, chemical analysis of buffer and methanolic honey solutions included determination of protein, total polyphenol and reactive amino group content. Results showed that right-angle fluorescence spectroscopy of honey solutions has great potential for honey botanical origin discrimination, either by visual comparison of excitation-emission spectra landscapes, or even better, by normalized emission fluorescence spectra recordings at 260 and 280 nm of excitation. Moreover, increased honey discrimination was achieved in conjunction with chemometrics of fluorescence spectras. In addition, two rapid markers/indicators of honey authentication were found. Chestnut honey could be clearly discriminated from the other honey types by simple measurement of fluorescence intensity at 390/470 nm, while sage honeys by measurement of reactive amino group content.     

Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches

The feasibility of emulsifying starches as bread improvers was investigated by incorporating starch sodium octenyl succinate (OSA-st), pre-gelatinized OSA-st and hydrolysed spray-dried OSA-st at 2.5, 5 and 10 % into wheat flour. Dough rheological properties (creep and recovery measurements; Mixolab, Alveograph) and bread quality parameters (specific loaf volume, crust and crumb colour, crumb moisture, crumb grain features, texture) were evaluated. The substituted flours, except hydrolysed OSA-st, significantly increased water absorption measured by Mixolab. The study on the rheological behaviour of doughs containing emulsifying starches, performed using a rheometer and an Alveograph, showed that OSA-st incorporation yielded strengthened dough, whereas pre-gelatinized and hydrolysed OSA-st addition led to more extensible dough. With regard to the thermal behaviour, investigated in water-limited systems by Mixolab, doughs prepared from pre-gelatinized OSA-st and hydrolysed OSA-st exhibited lower maximum peak torque, whilst all three examined starches increased cooking stability and decreased the setback value. Specific volumes of loaves baked from the substituted flours increased, and the highest effect was observed with pre-gelatinized OSA-st, which consequently produced bread crumbs with the largest mean gas cell area. The bread crumbs baked with octenyl succinate starches were whiter and softer. Although upon 1 day of storage no significant moisture retention capacity of emulsifying starches was noticed, the firmness values of OSA-st and pre-gelatinized OSA-st-supplemented bread crumbs, after 24 h of storage, were similar to or significantly lower than those of the control determined 2 h after baking. The obtained results indicate a requirement for further optimization of the octenyl succinate starch-supplemented doughs in terms of the combination of different types and levels of modified starches in order to obtain maximum bread quality.     

Application of a Novel Small-Scale Sample Cleanup Procedure Prior to MALDI-TOF-MS for Rapid Pigment Fingerprinting of Red Wines

This study evaluates the anthocyanin and derived pigment composition of Vitis vinifera red wines of Vranec, Merlot, and Cabernet Sauvignon produced in 2006, 2007, and 2008 vintages from the Tikve? wine region in the Republic of Macedonia. Their profile was established using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) technique. A total of 22 anthocyanins and derived pigments have been identified in the samples including 10 anthocyanins, 1 ethyl-bridged flavanol–anthocyanin adduct, and 11 pyranoanthocyanins. MALDI-TOF-MS analysis was performed after solid-phase extraction of the wines by using, for the first time, the Zip-Tip® C18 stationary phase, introducing a novel small-scale sample cleanup procedure prior to the rapid MALDI-TOF-MS fingerprinting of wine samples. 2′,4′,6′-Trihydroxyacetophenone (dissolved in acetonitrile/water 1:1, v/v) was used as a matrix. The qualitative screening of anthocyanins and derived pigments with MALDI-TOF-MS confirmed the presence of glucoside, acetylglucoside, and p-coumaroylglucoside derivatives of anthocyanins in the wine samples. Furthermore, pyranoanthocyanins formed by reactions of anthocyanins with pyruvic acid and acetaldehyde, as well as flavanol–pyranoanthocyanins and ethyl-bridged flavan-3-ol-anthocyanin adduct pigments have been detected in the samples.     

Cow colostrum and early milk enriched with eicosapentaenoic and docosahexaenoic fatty acid

The objective of the study was to explore whether it is possible to alter cow colostrum and early milk fatty acid composition with a low level of fat supplement, high in docosahexaenoic (DHA) and eicosapentaenoic (EPA) fatty acid. Diets included a control diet and a diet supplemented with DHA- and EPA-enriched fat supplement. Addition of fat supplement significantly decreased saturated fatty acids, C14:0 and C16:0 and increased the values of monounsaturated fatty acids, polyunsaturated fatty acids (PUFA), n3 fatty acids, EPA, DHA, C18:1n9cis and C18:1n11trans. The percentage of short-chain fatty acids significantly increased with the progress of lactation, while the percentage of PUFA, n3 and n6 significantly decreased. These results showed that fat supplement, high in DHA and EPA, modified the fatty acid profile of colostrum and milk fat and increased the proportion of beneficial fatty acids for human health.     

皮革废料中提取的胶原蛋白性能研究

研究了利用生物酶技术提取的制革废皮料中的胶原蛋白水溶液在不同p H值、胶原蛋白浓度、电解质浓度等条件下的溶解性能及乳化能力,获得了溶解度与乳化能力在上述条件下的变化趋势。