池27井机抽排水采气效果分析

介绍了池27井实施机抽排水工艺取得累计排水13 334.4m3的明显效果.分析了五次检泵的原因.提出了对池27井机抽排水的四点认识.     

Senti‐CS: Building a lexical resource for sentiment analysis using subjective feature selection and normalized Chi‐Square‐based feature weight generation

Sentiment analysis involves the detection of sentiment content of text using natural language processing. Natural language processing is a very challenging task due to syntactic ambiguities, named entity recognition, use of slangs, jargons, sarcasm, abbreviations and contextual sensitivity. Sentiment analysis can be performed using supervised as well as unsupervised approaches. As the amount of data grows, unsupervised approaches become vital as they cut down on the learning time and the requirements for availability of a labelled dataset. Sentiment lexicons provide an easy application of unsupervised algorithms for text classification. SentiWordNet is a lexical resource widely employed by many researchers for sentiment analysis and polarity classification. However, the reported performance levels need improvement. The proposed research is focused on raising the performance of SentiWordNet3.0 by using it as a labelled corpus to build another sentiment lexicon, named Senti‐CS. The part of speech information, usage based ranks and sentiment scores are used to calculate Chi‐Square‐based feature weight for each unique subjective term/part‐of‐speech pair extracted from SentiWordNet3.0. This weight is then normalized in a range of ?1 to +1 using min–max normalization. Senti‐CS based sentiment analysis framework is presented and applied on a large dataset of 50000 movie reviews. These results are then compared with baseline SentiWordNet, Mutual Information and Information Gain techniques. State of the art comparison is performed for the Cornell movie review dataset. The analyses of results indicate that the proposed approach outperforms state‐of‐the‐art classifiers.     

探析迟子建乡土小说的意象之美

理解迟子建小说中的意象描写是阅读她作品的关键点,在她的乡土小说中,包含着对生命意象和死亡意象的描写。通过对作家作品的深入解读能逐渐的发现意象之美。     

Characterisation of zero‐trans margarine fats produced from camellia seed oil,palm stearin and coconut oil using enzymatic interesterification strategy

Zero‐trans interesterified fats were produced from camellia seed oil (CSO), palm stearin (PS) and coconut oil (CO) with three weight ratios (CSO/PS/CO, 50:50:10, 40:60:10 and 30:70:10) using Lipozyme TL IM. Results showed that the interesterified products contained palmitic acid (34.28–42.96%), stearic acid (3.96–4.72%), oleic acid (38.73–47.95%), linoleic acid (5.92–6.36%) and total medium‐chain fatty acids (MCFA)s (∑MCFAs, 5.03–5.50%). Compared with physical blends, triacylglycerols of OOO and PPP were decreased and formed new peaks of equivalent carbon number (ECN) 44 in the interesterified products. The product CPC3′ showed a slip melting point of 36.8 °C and a wide plastic range of solid fat content (SFC) (45.8–0.4%) at 20–40 °C. Also, the major β′ form was determined. These data indicated that the zero‐trans interesterified fats would have a potential functionality for margarine fats. Subsequently, the antioxidative stabilities of interesterified products with the addition of α‐tocopherol (α‐TOH) and ascorbyl palmitate (AP) were investigated. The results indicated that AP had a dose‐dependent effect at concentrations of 100, 200 and 400 ppm.     

Production of yellow wine from Camellia Oleifera meal pretreated by mixed cultured solid‐state fermentation

Camellia oleifera meal was evaluated to be a potential feedstock for the production of yellow wine (YW), and process conditions were investigated. In this study, C. oleifera meal was firstly pretreated using mixed cultured Bacillus subtilis and Aspergillus niger under solid‐substrate fermentation to degrade the tea saponin (TS) for the following YW fermentation. Response surface methodology helped evaluate the effects of the selected operating parameters, and the optimal condition at a fixed time of 4 days, which gave a 67.84 ± 0.23% degradation rate of TS, was reached as inoculum concentration of 16%, initial moisture content of 55% and temperature of 30 °C. Finally, 7‐day fermentation was harvested to be the most suitable pretreatment for producing YW from C. oleifera meal, and the twice‐feeding fermentation for YW was obtained as wheat koji 12% and active yeast 1.2%. In addition, ample amino acids, phenolic components and the trace TS endowed the C. oleifera wine, the more nutritional characteristics.     

恭城油茶改善D-半乳糖致衰老小鼠的认知障碍

研究恭城油茶对D-半乳糖致衰老小鼠认知障碍的改善作用。将KM小鼠随机分为正常组、衰老模型组、Vc干预组（100 mg/kg）、恭城油茶干预组（750 mg/kg）。Morris水迷宫实验评价小鼠学习记忆能力;检测各组小鼠海马体和脑指数;比色法测定海马体、脑和肠道组织中谷胱甘肽过氧化物酶（GSH-Px）和总超氧化物歧化酶（T-SOD）活性、总抗氧化能力（T-AOC）和丙二醛（MDA）水平;取部分海马体和脑组织制备切片,观察其病理变化。结果发现,恭城油茶能显著升高衰老小鼠海马体指数（35.56%）和脑指数（42.16%）(P<0.05);增加平台象限游泳时间比例（20.44%）和平台象限游泳路程比例（16.10%）(P<0.05);提高海马体中GSH-Px(37.95%)、T-SOD(86.83%)、T-AOC活性（199.22%）(P<0.05),降低MDA含量（65.66%）(P<0.05);增加脑组织中GSH-Px(331.49%)和T-SOD活性（177.16%）(P<0.05);切片结果显示,恭城油茶可缓解衰老过程中脑部的损伤。综上,恭城油茶可通过减...     

油茶皂素脱色及色泽评价方法比较研究

采用过氧化氢/凹凸棒土耦合体系对油茶皂素进行脱色,考察了过氧化氢用量、温度、时间和凹凸棒土用量对脱色率的影响,探究了皂素脱色的最佳条件,并比较了分光光度计法、分光辐射亮度计法、罗维朋比色计法、色阶比色法和直观拍照法等不同色泽评价方法对皂素颜色测定的优劣。研究结果显示：最佳脱色条件为H₂O₂用量6%,温度80℃,时间3 h,凹凸棒土用量3%,此条件下皂素呈现乳白色。5种色泽评价结果基本相近。分光光度计法可对茶皂素色泽精确定量分析;分光辐射亮度计法适用于较小色差情况下的颜色评价;罗维朋比色计法在需要对茶皂素溶液进行较广泛的色泽分析场景中具有优势;色阶比色法操作简便,可行性强;直观拍照能对以上方法佐证。     

Analysis of Phytochemical Composition of Camellia oleifera Oil and Evaluation of its Anti-Inflammatory Effect in Lipopolysaccharide-Stimulated RAW 264.7 Macrophages

In China, Camellia oleifera oil (COO) is not only a common edible oil but also a traditional remedy widely applied to ameliorate a variety of illnesses associated with inflammation, such as mouth ulcers, thrush, eczema, etc. However, there has been a lack of relevant biological research on the anti-inflammatory capacity of COO, and the specific bioactive lipid phytochemicals contributing to the anti-inflammatory effect need further research. In this study, the RAW 264.7 macrophages model was used to investigate the anti-inflammatory capacity of COO. Our data showed that 33–200 μg/mL COO markedly inhibited the lipopolysaccharide lipopolysaccharide (LPS)-stimulated nitric oxide (NO.) secretion via the suppression of Nos2 and Cox-2 expression. The enzyme immunoassay confirmed that COO also exhibited a strong suppressive effect on the expression of proinflammatory cytokines such as Tnf-α and Il-6. To further explore the correlation between the anti-inflammatory effects and the lipid phytochemicals in COO, 10 samples were collected and screened for their chemical compositions. It was interestingly demonstrated that the polyphenol extracts of COO play a vital role in its anti-inflammatory properties. In addition, an oil-in-water (O/W) emulsion-based system was also developed to deliver the liposoluble COO into the cells, and the feasibility of this system was confirmed. Our research confirms the anti-inflammatory potential of COO and highlights that the main functional ingredient is polyphenol extracts. This may provide a scientific basis for the comprehensive utilization and development of COO and related functional foods.     

山茶油的功能特性

山茶油中油酸、亚油酸、亚麻酸等不饱和脂肪酸的含量很高,还含有角鲨烯、山茶甙、山茶皂甙等生理活性成分。山茶油烟点高,不皂化物含量少,具有良好的储存稳定性和抗氧化能力,其品质可与橄榄油相媲美。而且山茶油具有其独特的功能特性,如抑制脂质过氧化、预防肥胖、降低血脂和血糖水平以及调节免疫功能等。综述了山茶油的功能特性,以便能更好的开发利用山茶油。     

不同贮藏条件下油茶籽品质及生理活性

为了延长油茶籽的加工期限,将含水量为6%、13%的油茶籽分别贮藏在25℃、室温、4℃,相对湿度(RH)50%～65%条件下,观察贮藏期间品质及生理生化变化。结果表明：所有实验贮藏方法,油茶籽贮藏90d后均出现一定程度的劣变现象,贮藏品质下降。对不同处理贮藏效果的综合评价,最好的贮藏条件为温度4℃、油茶籽含水量6%,能明显抑制呼吸强度和脂肪酶活性,保持较高蛋白质、脂肪、糖等内含物质的含量,阻止油茶籽品质的劣变;其次为温度4℃、含水量13%,最差的为温度25℃、含水量13%。低温和低水分含量可有效提高油茶籽的贮藏品质。