变压器非电量保护智能感知方法研究

当前研究方法存在数据采集效率低、无法满足实际数据使用需求等问题,设计一种新的变压器非电量保护智能感知方法。通过四象限图法实施非电量保护数据采集优先等级的判别,以便针对不同数据采取不同的采集策略,对采集的非电量保护数据样本实施特征提取,搭建变压器非电量保护智能感知模型,在模型中输入提取变压器非电量保护数据特征,实现变压器非电量保护智能感知的目的,在现场实施设计方法的性能应用与案例分析,以测试该方法的性能。测试结果为该方法可以实现气体健康置信度与变压器故障率的准确、智能化感知,可以满足设计需求与实际使用需求。     

刺梨、山楂、绿豆饮料的降血脂作用研究

研究刺梨、山楂、绿豆饮料对高血脂小鼠的降血脂功效。通过高脂饲料灌胃诱导小鼠造成高血脂症模型,4周可造模成功。将造模成功的小鼠分成3组,分别为高脂模型对照组、阳性对照组、刺梨山楂绿豆饮料组;空白组及模型对照组小鼠灌胃生理盐水,阳性对照组灌胃辛伐他汀溶液,刺梨山楂绿豆组则灌胃刺梨山楂绿豆饮料,均饮蒸馏水;同时灌胃期间测定小鼠的体重及采食量计算小鼠的体重增量及饲料效率。连续灌胃28d后,检测小鼠血清及肝脏的总胆固醇(totalcholesterol,TC)、甘油三酯(triglyceride,TG)、高密度脂蛋白(high-densitylipoprotein,HDL-C)水平评价其降血脂功效。研究发现刺梨山楂绿豆饮料组的血清TC显著(p<0.05)降低了42.24%,血清及肝脏TG含量显著(p<0.05)降低了24.12%,、46.24%,血清及肝脏中HDL-C含量显著(p<0.05)升高了21.96%、77%。表明刺梨山楂绿豆饮料可通过调节血脂平衡达到降血脂作用。     

不同酸奶脂肪营养价值的评价及其影响因素

酸奶因对人体的多种健康作用成为健康饮食的标志,提高酸奶营养与健康功能成为研发新产品的重要内容.在分析烧酸奶(A组)、益生菌酸奶(B组)、普通酸奶(C组)脂肪酸分布及其营养价值差异基础上,探讨了原料脂肪、前处理工艺、发酵剂、乳酸菌数量对脂肪营养价值的影响.结果显示,三类酸奶具有相同的脂肪酸组成和无统计学差异的饱和脂肪酸(...     

Lipase‐catalyzed synthesis of structured lipids with fatty acids fractionated from saponified chicken fat and menhaden oil

In this study, free fatty acids (FFA) of chicken fat and menhaden oil, which were obtained by saponification, were dry‐fractionated and solvent fractionated. Using these fractionation processes, FFA fractions enriched in monounsaturated (MUFA) and polyunsaturated fatty acids were obtained. Chicken fat FFA fractions enriched in MUFA were modified further by lipase‐catalyzed esterification with the starting fat to produce structured lipids of high MUFA content.     

Lipozyme IM‐catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor

Lipozyme IM‐catalyzed interesterification of the oil blend between palm stearin and coconut oil (75/25 w/w) was studied for the production of margarine fats in a 1 kg scale batch stirred tank reactor. Parameters such as lipase load, water content, temperature, and reaction time were investigated. The reusability of Lipozyme IM was also studied under optimized conditions. The interesterification products were monitored by analysis of triacylglycerol profiles, the contents of diacylglycerols, free fatty acids (FFA), and solid fat contents. The contents of some triacylglycerol species, which were categorized by equivalent carbon number (ECN), namely ECN34, 36, 48, and 50, decreased by 6.0, 5.9, 5.8, and 13.7%, respectively, after enzymatic interesterification, similar to the reduction of those species after chemical interesterification, 6.6, 6.0, 7.1, and 12.9%, respectively. On the other hand, those of ECN38, 40, 42, 44, and 46 increased by 1.1, 1.6, 6.8, 16.7, and 6.5%, respectively, in comparison with the increase of those species after chemical interesterification, 0.2, 1.5, 6.5, 17.0, and 9.2%, respectively. Lipase load and reaction time had great influence on the degree of interesterification. A Lipozyme IM load of 6% was required for a reaction of 6 h and at 60 °C, to reach a stable degree of interesterification. Temperature variation in the range of 50—75 °C did not affect the reaction degree as well as the contents of diacylglycerols, but the content of FFA slightly increased with higher temperature. Addition of water to the enzyme increased the contents of diacylglycerols and FFA in the products linearly. However, it had no effect on the degree of interesterification for the first batch when the enzyme was reused. Lipozyme IM was stable in the 10‐batch test after adjusting the water content in the system. The relationship between the content of water in the system and that of FFAs in the products was evaluated and discussed.     

Influence of intramuscular fat content on lipid composition,sensory qualities and consumer acceptability of cured cooked ham

The present study is part of a project which aims to examine the influence of intramuscular fat (IMF) content on the sensory attributes and consumer acceptability of pork. An experiment was conducted to evaluate the influence of IMF level in muscle semimembranosus (SM) on the composition of its lipid fraction and on the sensory qualities and consumer acceptability of cured cooked hams. Thirty‐two carcasses were selected 24 h after slaughter from 125 Duroc × Landrace castrated male pigs showing large variability in SM muscle IMF content and were assigned to four IMF groups: ≤2%, 2–3%, 3–4% and >4%. Cured cooked ham slices were evaluated by a trained expert panel of 12 members and by a group of 56 consumers. Results from lipid analyses indicate that (i) an increase in IMF content was almost entirely reflected by an increase in the triglyceride content of the muscle and (ii) higher IMF levels were associated with higher free fatty acid and monoglyceride and lower cholesterol levels. The sensory evaluation of marbling significantly increased with IMF level, whereas other sensory qualities were unaffected. High IMF levels significantly depreciated the consumer perception of fat, aspect, taste and smell of ham slices. Overall, slices with the highest IMF levels got the least favourable rating by consumers. The present study indicates that increased IMF levels in muscle semimembranosus do not have significant effects on the sensory attributes of cured cooked hams, apart from the perception of marbling. However, high IMF levels have detrimental effects on the acceptability by consumers. © 2000 Society of Chemical Industry     

Production of specific‐structured triacylglycerols by lipase‐catalyzed reactions: a review

Regiospecificity is one of the major advantages of using lipase technology for the modification of oils and fats to produce high‐value added products, such as cocoa butter equivalents, human milk fat substitutes, and other specific‐structured lipids. Due to the high cost of biocatalysts, the mainstream applications of lipases for normal oils and fats are still limited. Therefore, positional specificity of lipases has the priority and will be the target property to be exploited for commercial and industrial developments, because no chemical method has such a specificity and is promising or possible for this task. In this paper, encouraging products resulting from this regiospecificity are reviewed together with the critical evaluation of their reaction schemes, side reactions and by‐products, sources of substrate oils and acyl donors, and production processes.     

不同抗氧化剂体外抗氧化活性及其对肉品氧化稳定性的影响

为明确GB 2760-2014《食品安全国家标准食品添加剂使用标准》中允许添加至热加工肉制品使用的不同抗氧化剂的体外抗氧化活性与其抑制肉制品蛋白质氧化和脂肪氧化能力之间的关系,分别测定8种抗氧化剂的体外抗氧化活性(1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由...     

Comparing the Osteogenic Potential and Bone Regeneration Capacities of Dedifferentiated Fat Cells and Adipose-Derived Stem Cells In Vitro and In Vivo: Application of DFAT Cells Isolated by a Mesh Method

Background: We investigated and compared the osteogenic potential and bone regeneration capacities of dedifferentiated fat cells (DFAT cells) and adipose-derived stem cells (ASCs). Method: We isolated DFAT cells and ASCs from GFP mice. DFAT cells were established by a new culture method using a mesh culture instead of a ceiling culture. The isolated DFAT cells and ASCs were incubated in osteogenic medium, then alizarin red staining, alkaline phosphatase (ALP) assays, and RT-PCR (for RUNX2, osteopontin, DLX5, osterix, and osteocalcin) were performed to evaluate the osteoblastic differentiation ability of both cell types in vitro. In vivo, the DFAT cells and ASCs were incubated in osteogenic medium for four weeks and seeded on collagen composite scaffolds, then implanted subcutaneously into the backs of mice. We then performed hematoxylin and eosin staining and immunostaining for GFP and osteocalcin. Results: The alizarin red-stained areas in DFAT cells showed weak calcification ability at two weeks, but high calcification ability at three weeks, similar to ASCs. The ALP levels of ASCs increased earlier than in DFAT cells and showed a significant difference (p < 0.05) at 6 and 9 days. The ALP levels of DFATs were higher than those of ASCs after 12 days. The expression levels of osteoblast marker genes (osterix and osteocalcin) of DFAT cells and ASCs were higher after osteogenic differentiation culture. Conclusion: DFAT cells are easily isolated from a small amount of adipose tissue and are readily expanded with high purity; thus, DFAT cells are applicable to many tissue-engineering strategies and cell-based therapies.     

利用改进ILP和二进制穷举择优法的低成本物联网流量多目标路由感知方法

针对无线网络不能为多样化应用需求提供支持及卸载移动通信核心成本较高的问题,提出了一种改进整数线性规划模型(IILP)结合二进制穷举择优法的低成本混合物联网流量多目标路由感知方法。首先,基于IILP对混合物联网流量路由感知进行建模,获得准确的能量感知模型;其次,采用多目标MAXI路由感知算法对多目标路由感知模型进行了求解,降低了流量路由求解的延时;最后,采用二进制穷举择优法对流量路由感知的吞吐量进行扩展。仿真实验表明,与现有算法相比,提出方法降低了求解的延时,提高了流量的吞吐量,减少了流量的丢包率,同时还降低了混合物联网多目标路由感知的成本。