JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

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Sensory-oriented fine processing product development for apple juice concentrate by membrane separation
WU Wentao, YANG Chunqiang, CUI Kai, SHI Qingzhao, DONG Zhenshan, XU Shilei, LI Yanqiang, ZHANG Wenjuan
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[Abstract](1985) [PDF 2796KB](1)
Abstract:
In order to develop diversified apple juice concentrate natural flavors and improve the functional focus of the products, the apple juice concentrate was finely processed by using multi-stage membrane separation, and the apple characteristic flavor groups with outstanding characteristics were located by sensory evaluation. The obtained characteristic flavor groups were recombined. The pyrolytic products of recombined products with better sensory effects were analyzed by using Py-GC/MS. The results showed that: Four groups were obtained by three stages membrane separation, among which the sensory effects of 50 nm retention solution, 50 kDa retention solution and 2 nm retention solution showed distinct characteristics. By adjusting the proportions of the three characteristic flavor groups, recombinant products can be obtained with an effect superior to that of apple juice concentrate before separation. The pyrolytic products of preferred recombined products are mainly composed of heterocyclic compounds and cyclopentanone derivative, including caramel, sweet, fruit and other aroma types. This study provides a technical reference for the fine processing of natural tobacco flavors.
Preparation and performance of anti-corrosion coating for natural alkali brine colletion pipelines
ZHANG Hongzhong, LIU Zhenxing, HU Wanda, LU Yi, ZHANG Shuo, WU Bateer, LI Tuanyuan
$v.latestStateEn
[Abstract](1937) [PDF 8888KB](3)
Abstract:
To address the corrosion issue in the collection pipelines of natural alkali brine, a composite anticorrosion coating system (EP +PDMS@ SiO2) was developed using epoxy resin (EP) and polydimethylsiloxane (PDMS) as matrix materials, with octadecyltrichlorosilane (OTS)-modified nano-silica (n-SiO2) particles as filler materials. The corrosion resistance of the coating was evaluated through Tafel polarization analysis, electrochemical impedance spectroscopy (EIS), and weight loss method. Results showed that the addition amount of n-SiO2 particles and modifier OTS were the key influencing factors, and the optimal addition amount was 2.1 g and 0.5 ~ 1.0 mL, respectively. When applied to N80 steel coupons, the optimized EP +PDMS@ SiO2 coating reduced the self-corrosion current by three orders of magnitude and increased charge transfer resistance by three orders of magnitude. The corrosion rate decreased from 2.004 4% to 0.029 2%. This advancement holds the anti-corrosion coating with n-SiO2 particles modified by OTS (EP + PDMS @ SiO2) had a significant effect on inhibiting the corrosion of natural alkali brine collection and transportation pipelines.
Effects of selenomethionine on the in vitro digestibility of myofibrillar protein of pearl gentian grouper
XU Yucong, HE Shengqi, LUAN Hongwei, BU Ying, ZHU Wenhui, LI Jianrong, LI Xuepeng
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[Abstract](1914) [PDF 1355KB](0)
Abstract:
In this study, the effects of selenomethionine on the in vitro digestibility of myofibrillar protein (MP) of pearl gentian grouper were studied by using a static in vitro digestion model to simulate gastric and intestinal digestion. The results showed as follows: after simulated gastric and intestinal digestion, the selenium content of high-level selenomethionine group (Y2 group) (0.130 mg/kg, 0.072 mg/kg) was significantly higher than that of control group (C group) and low-level selenomethionine group (Y1 group) (P < 0.05). However, the carbonyl content (2.02 nmol/mg, 2.59 nmol/mg), dityrosine content (3962 a. u. , 4062 a. u.), thiobarbituric acid (TBA) value (0.31 mg/kg, 0.32 mg/kg), and particle size (365 nm, 357 nm) of Y2 group were significantly lower than those in C group and Y1 group (P < 0.05). Besides, the UV absorption peaks and endogenous fluorescence intensities of the Y2 group were higher. The results showed that high-level selenomethionine delayed MP′s oxidation and denaturation process,and better maintained the structure of MP during digestion. The in vitro digestibility (62.19%, 67.25%) and the degree of hydrolysis (0.31 mmol/g, 0.34 mmol/g)of the Y1 group were significantly higher than those of the C group and Y2 group (P < 0.05). In conclusion, the supplementation of selenomethionine not only improves the antioxidant capacity of MP but also improves its in vitro digestibility, indicating that selenomethionine has potential application in improving the nutritional quality and stability of fish protein.
Study on the differences in antioxidant and lipid lowering activities of different barley polyphenols
LEI Yuexin, CHENG Zhangchen, CHEN Jin, HE Yufeng, XIAO Xiang
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[Abstract](1922) [PDF 14346KB](2)
Abstract:
Two different barley polyphenols were prepared by fermentation (Lactiplantibacillus plantarum dy-1) and enzymatic hydrolysis (sulfatase), respectively. The phenolic compounds composition of fermented barley polyphenols (FBP) and enzymatic hydrolysis barley polyphenols (EBP) were analyzed. The antioxidant abilities and lipid-lowering effects of FBP and EBP were further investigated. The results indicated that total phenol contents of EBP and FBP were 78.35 μg GAE/mL and 146.56 μg GAE/mL, respectively. The absolute contents of vanillin, benzoic acid, 2, 4-dihydroxybenzoic acid, epicatechin and salicylic acid were significantly different between EBP and FBP. Under the condition of the same total phenol content, vanillin, chlorogenic acid, and gallic acid are characteristic components of the EBP while benzoic acid, 3, 4-dimethoxybenzoic acid and epicatechin are characteristic components of FBP. Compared with EBP, the DPPH and ABTS+ free radical scavenging rates of FBP were increased by 36.8% and 13.3%. At 20 μg GAE/mL total phenol content, both FBP and EBP effectively reduced the accumulation of lipid droplets, and reduced the triglyceride content by 23.3% and 27.9%, respectively, in Caenorhabditis elegans. In terms of lipid-lowering mechanism, both FBP and EBP could promote the movement of C. elegans to accelerate its lipid consumption and inhibit the abnormal activation of the SBP-1 signaling pathway. The effect of EBP on the insulin/insulin-like growth factor signaling pathway was more significant than that of FBP (P< 0.05). In conclusion, when total phenol content is the same, the composition differences of barley polyphenols could significantly affect their antioxidant ability and lipid-lowering effect.
The relationship between cigarette ash macroscopic viscosity factor and ash integrity of cigarette
CHENG Chuanling, YANG Shumeng, LU Ping, CHU Wenjuan, ZHANG Xiaona, HAN Lu, CUI Chun, WANG Haoli
$v.latestStateEn
[Abstract](1955) [PDF 3500KB](1)
Abstract:
In order to investigate the relationship between the viscosity of cigarette ash and the ash integrity of cigarette, a method was established to determine the macroscopic viscosity factor (MVI) of cigarette ash by using optical microrheometer. The MVI and ash value, gray value and ash holding capacity of different brands of cigarettes were determined, andthe relationship between cigarette ash MVI and ash integrity of cigarette was studied through correlation analysis The results show that the stability of MVI curve can be greatly improved by using flour as the stabilizer to prepare the mixed sample of soot/flour, which meets the requirement of distinguishing the viscosity difference of different brands of cigarette ash. The Logistic function can fit the MVI curve well, and its determination coefficient is above 0.99. The MVI of cigarette ash was positively correlated with ash value and gray value of cigarette pack, and the visual effect of ash column became worse with the increase of MVI. Therefore, appropriate reduction of soot MVI is beneficial to improve the ash integrity of cigarette.
Research on detection of tobacco blend ratio based on hyperspectral imaging
YANG Tianzhuo, HE Jing, WU Lianlian, DAI Yongsheng, YI Bin, LI Huajie, ZHANG Erqiang, DU Jinsong
$v.latestStateEn
[Abstract](2435) [PDF 18766KB](5)
Abstract:
No rapid method existed for detecting blend ratios on production lines, hyperspectral imaging technology and machine learning methods were used to collect spectral data from mixed tobacco with different blend ratios. The effects of single and combined preprocessing techniques on model performance were explored. Regression models were established using partial least squares regression ( PLSR) and support vector machine regression ( SVR). Feature wavelength selection was performed with least angle regression (LARS), successive projections algorithm (SPA), competitive adaptive reweighted sampling ( CARS), and genetic algorithm ( GA) to build simplified models. The results showed that preprocessing methods, either individually or combined, affected model accuracy. The combined wavelet transform and SG filtering ( Wave + SG) method reduced mean absolute percentage error (MAPE) by 1. 2 percentage points compared to raw data. The Wave+SG-GA-PLSR model performed best, with MAPE of 1. 415% and 1. 531% for the training and test sets of two-component blends, respectively. This method was also applicable to multi-component blends, with MAPE in three-component and four-component blends below 8. 3615%. Hyperspectral imaging combined with machine learning accurately predicted the proportions of components in mixed tobacco, providing a reference for online monitoring and quality control in cigarette production.
Synergistic effect of chitin particles and proanthocyanidins in improving the gel properties of myofibrillar protein emulsion gels under low salt conditions
WANG Yuntao, GUO Xiuqin, WANG Yu, LI Shengjie, LI Junguang, CHEN Bo, BAI Yanhong
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[Abstract](2558) [PDF 7606KB](3)
Abstract:
To explore novel methods for improving the gel properties of myofibrillar protein (MP) emulsion gels under low salt condition, pre-emulsified plant oil emulsion was first prepared using the complex of chitin particle (CP) and water-soluble proanthocyanidin (PC), and then mixed with MP to prepare MP emulsion gels. The gel properties of MP emulsion gels were studied under low-salt conditions (0. 3 mol/L NaCl). It was found that under low NaCl conditions, CP and PC could synergistically improve the gel properties of MP emulsion gels. Namely, the gel strength (226. 79 g) and water holding capacity (97. 64%) of the CP-PC(3/2)-MP emulsion gel prepared by combining CP and PC in a ratio of 3:2 were higher than that of other samples. This was because CP-PC (3/2) complex had lower interfacial tension and Zeta-potential, and the droplets stabilized by the complex were smaller than those stabilized by CP alone, resulting in a more compact network structure in the CP-PC (3/2)-MP emulsion gel. Therefore, preparing emulsified plant oil by combining CP and PC was an effective method to improve the quality of emulsified meat products under low-salt conditions.
Metabolomic difference analysis of different grades of filler tobacco leaves after fermentation in Yunnan
LIU Hongjian, ZHOU Lequn, LI Guizhong, PENG Manjiang, WANG Xuefeng, ZHANG Guanghai, LI Zhihua, LIU Tao
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[Abstract](3874) [PDF 11399KB](3)
Abstract:
In order to understand the internal mechanism of the difference in the sensory quality of filler tobacco leaves after fermentation in Yunnan, taking the filler tobacco leaves of different grades (B1,X1,C1,C2,C3,C4) after fermentation as the research object. The sensory quality of different grades of filler tobacco leaves was evaluated, and their metabolome were determined with the help of GC-MS technology, and the principal component analysis(PCA), orthogonal partial least squares discriminant analysis (OPLS-DA) and KEGG metabolic pathway enrichment analysis were used for comparative analysis of differences between groups. The results showed that the C1 had more aroma, less irritation, and more aftertaste than others. There were 123 kinds of significantly differential metabolites among different grades of filler tobacco leaves, and 35 kinds of significantly differential metabolites among different grades of filler tobacco leaves, mainly heterocyclic compounds, aldehydes, ethers, carboxylic acids and aromatic compounds. Among them, (E)-butyl-2-enonitrile was a highly abundant and significantly differential metabolite in the four comparison groups with the participation of C1, and the three metabolic pathways of cyanoamino acid metabolism, aromatic compound degradation and butyric acid metabolism were significantly different in the comparison groups with the participation of C1. The (E)-buta-2-enonitrile may cause differences in metabolites of different grades of filler tobacco leaves through the accumulation and action of metabolites which related to the above three metabolic pathways, and finally cause differences in the sensory quality of different grades of filler tobacco leaves after fermentation in Yunnan.
Research on novel tobacco flavoring based on co-extraction of tobacco powder and rose petals and its application
WU Yan, LIANG Yongwei, XUE Yu, LI Tianxiao, SUN Lili, XU Chunping, XU Zhiqiang
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[Abstract](2510) [PDF 2986KB](2)
Abstract:
To develop a novel tobacco flavoring, low-grade tobacco leaves were enzymatically treated and then co-extracted with dried rose petals. The extract was prepared using an organic solvent heating reflux method. Single-factor and response surface experiments were conducted to optimize the co-extraction parameters, including ethanol volume fraction, mixing ratio of tobacco powder to rose powder, and material ratio. The differences in aroma components between individually extracted and co-extracted samples were compared, and their effects on cigarette flavoring were analyzed. The results showed that the optimal enzymatic hydrolysis conditions for low-grade tobacco leaves were: enzymatic hydrolysis temperature of 50 ℃, enzymatic hydrolysis time of 6 h, and enzyme addition of 150 U / g of tobacco. The factors influencing the content of aroma compounds were ranked as follows: ethanol volume fraction> mixing ratio of tobacco powder to rose powder> material ratio. The optimal extraction conditions were determined as: ethanol volume fraction of 69%, mixing ratio (tobacco powder:rose powder) of 1. 8 ∶1, and material ratio of 1 ∶35. The volatile components detected in the rose sample, tobacco powder sample, and co-extracted sample were 44, 47, and 64, respectively, with total volatile contents of 325. 19 μg / g, 1289. 6 μg / g, and 1642. 89 μg / g, respectively. The co-extracted sample exhibited significantly higher levels of alcohols, esters, aldehydes, and ketones compared to individually extracted samples, while the nicotine content was reduced. When the co-extracted sample under optimal conditions was applied to cigarettes, the sensory quality of the cigarettes improved significantly. The cigarettes displayed enhanced aroma quality with floral and sweet notes, a richer and fuller fragrance, reduced irritation, and a cleaner, more comfortable aftertaste. This study demonstrates the potential of utilizing enzymatically treated low-grade tobacco leaves and rose petals for developing high-quality tobacco flavorings with improved sensory characteristics.
Structural prediction, cloning expression and functional verification of NtASAT2 from Nicotiana tabacum L.
HAN Li, DONG Ziqiang, WANG Lijiao, LI Wenqin, WANG Chenhui, XIAO Chengzhi, MAO Duobin
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[Abstract](2463) [PDF 7776KB](3)
Abstract:
To obtain functional acyl sugar acyltransferase NtASAT2 of Nicotiana tabacum L., bioinformatic methods were applied to analyze and predict the sequences and structure of NtASAT2. The gene of NtASAT2 was cloned, prokaryotic expressed, and then purified. T prokaryotic expressed, and then purified. The function of the recombinant protein was verified through enzymatic catalysis. The results showed that in the secondary structure of NtASAT2, α-helices and random coils account for a large proportion with 39. 04% and 41. 13%, respectively. The amino acid sequence of NtASAT2 was highly similar to that of sticky tobacco NacASAT2. The content of soluble NtASAT2 in the recombinant protein expressed by prokaryotic cell BL21 (DE3) was relatively low, and the affinity of NtASAT2 to nickel column was weak. After purification, only a small amount of the target protein was obtained. In enzymatic reaction systems containing substrates, NtASAT2 showed enzyme activity and catalyzed the formation of sucrose diesters. The research results could provide a theoretical basis for the application of acyl sugar acyltransferase in enzymatic synthesis of sucrose esters.
Overview and prospects of foreign tobacco resource utilization technologies on the extraction of active ingredients and utilisation of fiber materials
CHI Zhexiang, Liao Min, Shi Shang, Li Shengyi, Liao Yun, Ding Dong
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[Abstract](4908) [PDF 1596KB](15)
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Aiming at the key issues of the development and utilization of tobacco biological resources for non-cigarette manufacturing, the current status of foreign technology research and development is sorted out from the aspects of extraction of tobacco active substances and utilization of fiber materials, pointing out that: the active components of tobacco include nicotine, cannabinoid alcohol, polyphenols, proteins, tetraacyl sucrose esters and tobacco tissues (chloroplasts, mitochondria), etc.. Among these, the content and added value of nicotine, chlorogenic acid and cannabinoid alcohol are relatively high, and the extraction technology is more simple. These components have a significant market potential in the fields of pesticides, pharmaceuticals, and tobacco product additives, and have already been widely commercialized abroad. The utilization of fiber materials includes animal feed, fibrous material (paper, fiberboard, particleboard, nitrocellulose), oligosaccharides and biochar fertilizers. The primary directions for large-scale utilization of these materials are the production of biochar-based organic fertilizers, paper, and fiberboard, which are supported by relatively mature technologies. However, the cost associated with these processes remains relatively high, and there have been initial explorations into industrialization.. In the future, in order to further promote the development of the emerging industry of multi-purpose utilization of tobacco, in the scenario of novel tobacco product additives and pharmaceutical use, the extraction of nicotine, cannabinol and aroma-causing components of tobacco is an important research direction; in the scenario of feed application, the cultivation of new varieties of tobacco is an important direction of development; in the scenario of large-scale agricultural application, multi-functional coupling of organic fertilizer based on bio-carbon from tobacco waste resources is an important direction of development. In addition, within the scope of cost permitting, reinforced paper and fiberboard will also be one of the key R&D directions in the future.
Investigation of the preparation and optimization of formulation for pea-oat complex protein gel
LI Mengxiao, LIU Chengyang, ZHANG Ling, DONG Jilin, SHEN Ruiling, LI Yunlong
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[Abstract](2523) [PDF 9991KB](2)
Abstract:
The pea-oat complex protein gel (POPG) was taken as the research object, and the gel strength, water holding capacity (WHC), free sulfhydryl content, disulfide bond content and microstructure were cmeasured to investigate the effects of different enzymes (papain, trypsin, neutral protease, transglutaminase (TG enzyme) and laccase) treatment on the properties of POPG. The ratio of pea protein to oat protein, the mass fraction of complex protein solution and the amount of TG enzyme addition were usel as factors to optimize the formula of POPG by single factor and response surface test. When the addition of TG enzyme was 40 U / g, POPG showed good gel strength (83. 00 g) and WHC (88. 79%). Besides, the above POPG showed lower free sulfhydryl content, higher disulfide bond content, and uniform microstructure. The best formula of complex protein gel was that the ratio of pea protein to oat protein was 1 ∶ 0. 4, the mass fraction of the composite protein solution was 20%, and the TG enzyme addition was 40 U / g. The complex protein gel prepared according to this formula showed a good gel strength (78. 00 g). The POPG prepared in this study holds promise as an animal fat substitnte,offering insights for the processing of green food in the futnre.
Preparation of fine processing products of tobacco extracts based on the membrane separation and column chromatography separation techniques
SHI Qingzhao, FAN Wu, REN Ruibing, CHAI Guobi, ZHANG Wenlong, ZHANG Qidong, ZHANG Jianxun, LI Helin
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[Abstract](3285) [PDF 1539KB](12)
Abstract:
To make full use of the discarded tobacco leaves, and produce multiple fine processing products, tobacco extract was obtained from discarded tobacco leaves, and the tobacco extract was finely processed using membrane separation and two-dimensional column chromatography separation techniques. Sensory evaluation screened out characteristic flavor groups with prominent style features, and carried out recombination between characteristic flavor groups. Py-GC-MS was used to analyze the recombinant products. The results showed that the yield of tobacco extract obtained by water extraction was the highest and the overall sensory effect was good; A total of 16 groups were obtained through precision processing, among which the sensory effects of membrane separation of 5nm retention solution and column chromatography separation of A1, C1, and E2 fractions showed distinct characteristics, serving as the characteristic flavor groups of tobacco extracts; Among the recombinant products, products 1 and 2 can enhance the characteristics of tobacco aroma, baking aroma, light aroma, and sweet aroma of cigarettes, and have a good overall sensory effect; The thermal decomposition products of recombinant products 1 and 2 are mainly composed of heterocyclic and aromatic compounds, including sweet, light, nutty and other aroma types. This research provided reference to pluralism products preparation of natural flavors.
Study on the differences in volatile components of navel oranges extracted by two processes using GC-MS and multivariate statistical analysis
YANG Pengfei, WU Wei, SUN Haifeng, LIU Yanzhang, SHANG Zibo, XUE Jingjing, XU Zhijie, SONG Mengkun
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[Abstract](4016) [PDF 9191KB](6)
Abstract:
The volatile components of navel oranges were extracted using spinning cone column (SCC) and steam distillation (SD) processes. Qualitative and quantitative analysis of the volatile components were performed by gas chromatography-mass spectrometry (GC-MS). Sensory evaluation combined with multivariate statistical analysis methods were used to identify and determine the main differential volatile components obtained by the two processes. The results demonstrated that the extraction rate of volatile components by the SCC process was markedly higher than that of SD. The volatile components extracted by SCC exhibited stronger fruity, sweet, floral, and green notes, whereas those extracted by SD displayed more pronounced fatty and woody notes. There were notable differences in the types and contents of volatile components extracted by the two methods, and a total of 110 volatile components were extracted, with 97 from the SCC process and 68 from the SD process. Based on a P<0. 05 and a variable importance in projection (VIP) value>1, 33 differential volatile components were screened out. Among them, myrcene, palmitoleic acid, (E)-β-ocimene, and ethyl palmitate were strongly correlated with woody and fatty notes, while (Z)-nerolidol, α-terpineol, D-limonene, and valencene were strongly correlated with fruity, floral, and sweet notes. This indicated that the SCC could efficiently extract these components and retain the fresh and natural aroma of navel orange.
Effect of ozone treatment on preservation of Hongdeng cherries
LI Wenhan, LIU Ziyun, JIANG Yuqian, LI Xihong, BAN Zhaojun
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[Abstract](3922) [PDF 4572KB](4)
Abstract:
Using commercially availableHongdeng cherries (nine ripe) as the research object, after three kinds of ozone treatment with low, medium and high mass concentrations, and analysed the changes of physicochemical indexes and ultrastructures during the period of low-temperature storage, explored the effects of ozone treatment on the preservation effect of Hongdeng cherries. The results showed that different mass concentrations of ozone treatment effectively improved the storage quality of Hongdeng cherries, slowed down the increasing trend of decay rate, reduced the accumulation of malondialdehyde (MDA), the accumulation of lipid peroxidation products in cell membranes, slowed down the decline of hardness, and increased the anthocyanin content and antioxidant enzyme activities during the storage period. In particular, compared with the control group, the ozone treatment with medium mass concentration (6. 39 mg / m3) at the end of storage reduced the decay rate by 76. 19 %, increased the hardness by 36. 46 %, maintained the delta EE) and MDA contents at 69. 45 and 6. 83 μmol /g FW, and promoted the increase of anthocyanin content to 0. 581 ΔOD /g and superoxide dismutase (SOD) activity to 69. 31 U / g. At the same time, it induced the stomatal narrowing of the Hongdeng cherries pericarp, effectively controlled the water loss of the fruit, and maintained the cellular tissue structure by delaying the cell wall degradation, which ultimately achieved the purpose of improving the storage quality of Hongdeng cherries, prolonging the supply period of the market, and improving the economic benefits.
The construction of biosensor with carbon quan-tum dots as fluorescence signal and its application in detecting Pb2+ in honeysuckle
LI Haojia, HE Shihua, CAO Yize, GUO Xiyu, ZHU Youyu, ZHAO Weiqin, HUANG Chun
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[Abstract](4780) [PDF 9056KB](8)
Abstract:
Grapefruit peel was used as raw material, and carbon quantum dots (G-CQDs) were prepared by hydrothermal method to construct a green and simple fluorescence biosensor for Pb2+ detection in honeysuckle. The morphology, structure and optical properties of G-CODs were characterized by circular dichroism spectroscopy, transmission electron microscopy,ultraviolet-visible absorption spectroscopy and fluorescence spectroscopy. The experimental conditions of the fluorescent biosensor were optimized and its detection performance was analyzed. The results showed that the G-CQDs were spherical and uniformly distributed. The average particle size was 2. 41 nm, and the optimal excitation wavelength was 350 nm. The suitable experimental conditions for the fluorescence biosensor were as follows: Hemin concentration of 60 μmol / L, reaction time of 30 min, reaction temperature of 25℃, K+ concentration of 10 mmol / L and pH value of 6. 5. Compared with other metal ions (Ag+, Zn2+, Cd2+, Cu2+ and Hg2+), the fluorescence biosensor had higher selectivity for Pb2+, and its fluorescence intensity increased with the increase of Pb2+ mass concentration. In the linear range of 0. 1 ~ 5. 0 μg / mL, the linear relationship between the two was good, R2 was 0. 998 0, and the detection limit was 0. 063 9 μg / mL. Compared with the conventional method (ICP-MS method), the fluorescence biosensor had good accuracy, and had the advantages of green environmental protection, economical and effective, simple operation and so on.
Effects of Lactobacillus plantarum fermentation on volatile aroma components of jujube juice
ZHANG Lihua, CHEN Yunli, SHI Yong, LI Shunfeng, ZHA Mengmeng, LI Changwen, ZONG Wei, WANG Xiaoyuan
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[Abstract](4812) [PDF 7902KB](11)
Abstract:
Electronic nose and head space-solid phase microextraction-gas chromatography mass spectrometry (HSSPME-GC-MS) combined with the odor activity values (OAV) and orthogonal partial least squares discriminant analysis (OPLS-DA) modelwere used to study the effects of Lactobacillus plantarum CICC 20022 fermentation on volatile aroma compounds in jujube juice. The results showed that fermented jujube juice contained more terpenes, sulfur compounds, aromatic compounds and organosulfur than unfermented jujube juice, and these compounds contribute the juice with more intense floral and fruity aroma. There had 48 and 42 volatile aroma compounds were identified with the total mass concentrations of 4 479. 54 μg / L and 6 943. 14 μg / L for unfermented and fermented jujube juice, respectively. The mass concentration of acid compounds in fermented jujube juice increased significantly, with decanoic acid increasing by 193. 68%, while the types of ester compounds were significantly decreased, and the isopropyl palmitate, citral and nerolidol acetone with floral and fruity aromas were newly formed in fermented jujube juice. The floral flavour of damasone has outstanding contribution to the fragrance of fermented jujube juice. The seven main different volatile aroma components were benzaldehyde, capric acid, benzyl alcohol, nonanoic acid, damastone, lauric acid and caproic acid. Therefore, fermentation with L. plantarum could enhance the overall flavor of jujube juice and give it a floral and fruity aroma.
Development of apricot pomace flavoring by microbial fermentation
YANG Jing, LIU Guanghao, WANG Qiongbo, HAN Li, WANG Qingfu, ZHAO Zhiwei, LI Lei, WANG Qiuling
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[Abstract](4597) [PDF 10625KB](8)
Abstract:
To develop apricot pomace flavoring, the most effective aroma-producing strain was isolated and screened from apricot orchard soil. The process conditions for microbial fermentation of apricot pomace by this strain were optimized using single-factor experiments and Box-Behnken response surface methodology, and the key enzyme was preliminarily identified. The results showed that the strain LY13, identified as Wickerhamomyces, had the best aroma-producing effect. After fermentation of apricot pomace by this strain, the resulting product exhibited rich sweet, fruity, and floral aromas, with a high total content of alcohols, esters, and ketones in the fermentation liquid. The optimal fermentation conditions were a stirring speed of 145 r / min, a fermentation time of 49 hours, a fermentation temperature of 31℃, and an initial pH of 7. 1. Under these conditions, the total content of volatile aromatic compounds in the fermented product reached 135. 38 μg / g, and the key enzyme responsible for aroma production was mainly located in the cell membrane. This study provides a novel strain resource for aroma-producing microorganisms and a theoretical basis for the industrial production of apricot pomace flavoring through microbial fermentation.
Analysis of aroma difference of low-grade tobacco leaves prior to and after treatment by bacterial-enzyme co-fermentation
SU Zan, CAO Yuan, SUN Jiansheng, HU Zhizhong, ZOU Kexing, LIU Hong, LONG Zhangde, XU Chunping
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[Abstract](0) [PDF 4577KB](0)
Abstract:
In order to explore the difference of aroma components of tobacco leaves before and after the synergistic treatment of bacteria and enzymes, a strain of Bacillus velezensis YUNM-4 screened from the surface of Yunyan 87 tobacco leaves and three kinds of biological enzymes (cellulase, lipase and neutral protease) were used to make a compound biological enzyme preparation, and the upper low-grade tobacco leaves were subjected to synergistic fermentation treatment. The conventional chemical components and aroma components of the treated tobacco leaves were determined by continuous flow analyzer and gas chromatography-mass spectrometry (GC-MS), respectively. Orthogonal partial least squares discriminant analysis (OPLS-DA) and independent t test (P<0. 05) were used to screen out the components with significant differences in the content of tobacco leaves before and after fermentation, and the relative odor activity value (ROAV) was used to analyze the difference in the contribution of aroma components in tobacco leaves before and after fermentation. The results showed that: 1) Compared with the control group, the total potassium, nicotine, total sugar, reducing sugar and potassium chloride ratio of the conventional chemical components of the fermented tobacco leaves reduced significantly, while the sugar-nicotine ratio increased significantly. 2) The total content of volatile aroma components after fermentation tobacco leaves significantly increased, reaching 498. 09 μg/g, an increase of 53. 7%, mainly alcohols, ketones, hydrocarbons, organic acids, furans and phenols; The OPLS-DA model had good experimental repeatability without over-fitting phenomenon. Through this model, 32 components with significant differences in content were screened out can better distinguish the differences in aroma components of tobacco leaves before and after fermentation. 3) The ROAV of 12 volatile aroma components in the fermented tobacco leaves was higher than that in the pre-fermented tobacco leaves. 4) The ROAV values of 11 components such as benzyl alcohol, phenylethyl alcohol, damascenone, β-ionone, acetophenone and dihydroactinidiolide were greater than 1, which were the key aroma components of fermented tobacco leaves, and could significantly improve the sensory quality of cigarettes.
Study on the application of Maillard model reaction in the simulation of tobacco flue-curing process
YANG Weiping, XU Xiujuan, XI Hui, ZHANG Wenjuan, LIU Shan, CUI Kai, GUO Yalong, YANG Chunqiang
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[Abstract](0) [PDF 6404KB](0)
Abstract:
In order to study the Maillard reaction rules and products in tobacco flue-curing process, fixed and variable moisture content Maillard model reaction systems were established. The feasibility of using absorbance changes to characterize the intensity of the Maillard reaction was demonstrated through ultraviolet-visible spectroscopy and compositional analysis. Using fixed moisture content model reaction, Maillard reaction rules of leucine, phenylalanine, and proline at different tobacco curing stages were studied. Using variable moisture content model reaction, the products of three amino acids during the entire tobacco curing process were studied. The results indicated: The order of Maillard reaction rates during tobacco flue-curing process of the three amino acids was phenylalanine>leucine> > proline. The Maillard reactions of phenylalanine and leucine primarily occurred during the stem-drying stage, while significant reactions did not occur throughout the entire curing stage for proline. The products generated by the three amino acids during the curing stage were distinctly different. The main products of Leucine were isoamyl substituted pyrazines, while those of phenylalanine were various aromatic aldehydes and ketones, and no relevant products were detected for proline. The established model reaction system enables the simple and effective characterization of the stages and intensity of Maillard reactions of different amino acids during tobacco leaf curing through changes in absorbance, which holds significant application value for optimizing tobacco leaf curing processes.
Comparative study on antioxidant activity of EGCG and theaflavin based on density functional theory
XU Yucong, LI Wenzheng, FAN Maomei, BU Ying, ZHU Wenhui, LI Jianrong, LI Xuepeng
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[Abstract](0) [PDF 6651KB](0)
Abstract:
The molecular structures and corresponding free radicals of the mian functional components epigallocatechin gallate (EGCG) and theaflavin in green tea and black tea were theoretically calculated by using the density functional theory (DFT) method of quantum chemistry. The differences in antioxidant activity and solvation effect between EGCG and theaflavin were analyzed using various antioxidant indicators, and the structureactivity relationship between the antioxidant activity of EGCG and theaflavin and their corresponding molecular structures was explored. The results showed that theaflavin had higher antioxidant activity than EGCG, and its frontline molecular orbital energy level ΔE(LUMO-HOMO) was only 5. 67 eV, phenol hydroxyl BDE of C7'—OH was only 321. 9 kJ/mol, IP was only 461. 4 kJ/mol, and the spin density of Cb—OH oxygen atom was only 0. 218. In nonpolar solvents, sequential proton-loss electron transfer (SPLET) is the preferred reaction mechanism. In polar solvents, single electron transfer followed by proton transfer (SET-PT) is the preferred reaction mechanism. C5'—OH of B ring may be the reactive site of EGCG, while C7'—OH of A' ring may be the reactive site of theaflavin. Therefore, theaflavin has strong antioxidant activity, and the position of the phenol hydroxyl group has a significant influence on it. The DFT method can provide a new perspective for studying the antioxidant activity of tea’s functional components.
Synthesis of megastigmatrienone precursors and their pyrolysis properties
LIAO Fu, TIAN Yunong, LI Qingxiang, LI Shitou, XU Liping, BAI Bing, ZHAO Zhenjie, HE Wenmiao
$v.latestStateEn
[Abstract](0) [PDF 3175KB](0)
Abstract:
In order to solve the problems of difficult synthesis and poor stability of megastigmatrienone, four 3-oxo- α-ionol carbonates were synthesized as precursors of megastigmatrienone using α-ionone as raw material via a threestep reaction of reduction, esterification, and allylic oxidation. The synthesis conditions were optimized, and the thermal release behaviors of the synthesized compounds were studied by thermogravimetric analysis, on-line pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS), and cigarette flavor release analysis. The results showed that using Cu+ as the catalyst and TBHP as the oxidant, the target compounds were successfully obtained in moderate to high yields. The weight loss interval of 3-oxo-α-ionol carbonates was approximately 160 ~ 350 ℃. At temperatures of 300 ℃, 600 ℃, and 900 ℃, these compounds could pyrolyze to release megastigmatrienone and corresponding alcoholic flavor substances. At an addition level of 0. 1%, the release amount of megastigmatrienone from the four 3-oxo-α-ionol carbonates was up to 6 times higher than that of blank cigarettes. Mechanistic studies indicated that upon heating, 3-oxo-α-ionol carbonates preferentially cleaved the allylic alcohol ester bond, followed by dehydration to generate megastigmatrienone. This process can enhance the sweet and smooth sensation of cigarette smoke, effectively mask off-flavors, and thus improve the overall quality of cigarettes.
Effects of four lights irradiation on the color and key chemical composition of tobacco leaves
WANG Jun, JIANG Jian, ZHAO Liang, XU Jian, HU Anfu, JIN Yixiao, DING Ning, CAI Ming
$v.latestStateEn
[Abstract](2) [PDF 9567KB](0)
Abstract:
To optimize the light regulation technology for tobacco leaf curing, four light sources (ultraviolet light, infrared light, red light, and white light) were used to conduct a comparative analysis of key indicators such as color difference, polyphenolic substances, and volatile components during the fresh, yellowing, browning and dry gluten stages of curing for tobacco leaves from upper, middle, and lower positions. The study explored the effects of irradiation from different light sources on the color and key chemical indicators of tobacco leaves. The results showed that after white light treatment, the color of middle-position tobacco leaves was more vivid, while after infrared light treatment, the color of upper-position tobacco leaves became darker. The total content of polyphenolic substances in upper-position tobacco leaves after infrared light treatment was higher than that in other groups. The lower-position tobacco leaves had the highest detection of volatile components, and the key substances causing differences in volatile components among the four light source groups for each position were nicotine and neophytadiene. Ultraviolet light treatment increased the content of aldehydes in tobacco leaves, infrared light treatment increased the content of esters, and white light and red light treatments increased the content of alcohols, among which the characteristic substances pentanal, ethyl benzoate, and phenethyl alcohol were significantly improved. Therefore, the four light source treatments have different degrees of influence on the color and key chemical components of tobacco leaves, providing a reference for regulating tobacco leaf quality based on light technology.
Research on functional filter rod based on TEMPO oxidized fiber
CHE Jing, ., LI Xinxin, LI Zan, HAN Lei, LEI Shanshan, JIANG Jungang, ZHANG Yifan
$v.latestStateEn
[Abstract](1) [PDF 6485KB](0)
Abstract:
Based on the traditional papermaking process for reconstituted tobacco, combined with 2, 2, 6, 6- tetramethylpiperidine-1-oxide free radical (TEMPO)-mediated fiber oxidation modification technology, functional filter rods made from green and low-carbon plant fibers were prepared and applied to conventional cigarettes for sensory evaluation studies. The results showed that the optimal conditions for preparing the plant fiber-based functional filter rods were as follows: a mass ratio of softwood fiber to acetate fiber of 8:2, a TEMPO dosage of 0. 01 mmol/g, and a beating degree of (25±2) °SR. Under these conditions, the base paper of the filter rod had a basis weight of 45 g/m2, a bulk of 2. 88 cm3/g, an air permeability of 93 μm/(Pa·s), and a wet tensile index of 3. 073 N · m/g. The coated plant fiber-based functional filter rod cigarettes exhibited a circumference, roundness, hardness, and pressure drop of approximately 24. 14 mm, 0. 39 mm, 87. 2%, and 331 mm H2O, respectively, all meeting the filter rod standards of cigarette enterprises (circumference: (24 ±0.20) mm, roundness: ≤ 0. 40 mm, hardness: ≥ 82. 0%, and pressure drop: (310 ±30) mm H2O). Compared with traditional pure acetate filter rods, the total sensory evaluation score of cigarettes with coated plant fiber-based functional filter rods showed little difference, decreasing by only 2 points, while the release of harmful components in the mainstream smoke was significantly reduced. Therefore, the performance of the plant fiber-based functional filter rods prepared in this study can meet the standard requirements, which opens up a new avenue for the development of green, low-carbon, biodegradable, and flavor-enhanced cigarette filter rods.
Analysis of microbial diversity in meidicinal koji based on high-throughput sequencing and pure culture techniques
HUANG Yi, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, GUO Zhuang, WANG Yurong
$v.latestStateEn
[Abstract](0) [PDF 5754KB](0)
Abstract:
MiSeq high-throughput sequencing and pure culture techniques were combined to analyze the microbial diversity of medicinal koji samples collected from Nanchang city, Jiangxi province, aiming to reveal the microbial composition within the koji. The results showed that the richness and diversity of bacterial taxa in the medicinal koji included in this study were significantly higher than those of the fungus. The dominant bacterial genera were Pediococcus and Levilactobacillus, with an average relative content of 38. 04% and 13. 00%, respectively. The dominant fungus genera were Candida and Saccharomycopsis, with an average relative content of 78. 30% and 17. 92%, respectively. Nine strains of bacteria isolated from medicinal koji were identified as three species: Pediococcus pentosaceus, Pediococcus acidilactici, and Bacillus licheniformis. Seven strains of fungus were identified as four species: Saccharomycopsis fibuligera, Saccharomycopsis malanga, Pichia kudriavzevii, and Saccharomyces cerevisiae.
Study of the flavor quality and bacterial diversity in different colored high-temperature Daqu from the Longzhongdui wines company
HOU Qiangchuan, ZHANG Tian, WANG Junlin, PENG Dong, GUO Li, GUO Zhuang
$v.latestStateEn
[Abstract](0) [PDF 5825KB](0)
Abstract:
The flavor quality and bacterial taxa of black high-temperature Daqu (black-HTD), white hightemperature Daqu (white-HTD), and yellow high-temperature Daqu (yellow-HTD) produced by Longzhongdui wine company were analyzed using electronic sensing and MiSeq high-throughput sequencing technologies, respectively. It was found that aromatic components, alkanes and lipids were relatively abundant in the white-HTD, while sulfur compounds, alcohols, aldehydes and ketones were relatively abundant in the black-HTD, and yellowHTD exhibited intermediate levels of these aroma components between black and white-HTD. In terms of taste, black-HTD exhibited unique taste qualities, significantly surpassing white-and yellow-HTD in acidity, bitterness, astringency, richness (aftertaste of umami), aftertaste-A (aftertaste of bitter) and aftertaste-B indicators (aftertaste of astringent) (P < 0. 05). In terms of microbial composition, no significant differences in bacterial diversity were observed among the three types of HTD. However, the bacterial abundance was significantly higher in white-HTD than in black-HTD (P < 0. 05). The dominant bacterial genera in the three colors of HTD were mainly Saccharopolyspora (28. 95%), Thermoactinomyces (21. 07%), Kroppenstedtia (10. 06%), and Bacillus (8. 94%). A significant correlation was found between the microbial community structure and flavor quality of the three types of high-temperature daqu. Specifically, Kroppenstedtia showed a significant positive correlation with the response values of W1C (sensitive to aromatic hydrocarbon compounds) and W3C (sensitive to ammonia and aromatic components) (P<0. 05). Thermoactinomyces and Weissella exhibited significant positive correlations with umami indicators but significant negative correlations with sourness, astringency, aftertaste A, and aftertaste B (P< 0. 05).
Dynamic study on quality of low-alcohol haihong fruit wine during fermentation based on conventional physicochemical analysis and electronic sensor technology
ZHENG Yi, SONG Fang, ZHANG Yifan, YUN Zhe, SU Yujia, SHEN Xiuqing
$v.latestStateEn
[Abstract](1) [PDF 3209KB](0)
Abstract:
In order to explore the practical application of native Saccharomyces cerevisiae in the fermentation of Haihong fruit wine. This study used laboratory isolation and selection of the S. cerevisiae CDJQ6-3 to prepare fermented low-alcohol Haihong fruit wine. The dynamic quality changes of low-alcohol (with an alcohol content of 5%vol) Haihong fruit wine during fermentation were studied based on conventional physicochemistry and electronic sensing technology. The results analysis showed that the contents of soluble solid, total sugar and reducing sugar and pH value of low-alcohol Haihong fruit wine showed a decreasing trend during fermentation, while the alcohol content and total acid content showed an increasing trend. In terms of color, low-alcohol Haihong fruit wine as a whole presents a bright red-yellow tone. In terms of the composition of flavor substances, the contents of volatile substances such as nitrogen oxides, sulfides, terpenoids, methane, ethanol, alkanes and organic sulfides gradually accumulated during fermentation, while the contents of aromatic substances gradually decreased. In terms of taste characteristics, the sourness and astringency of low-alcohol Haihong fruit wine increased gradually during fermentation. Compared to the later stages of fermentation (6 ~ 14), the low-alcohol Haihong fruit wine in the early stage of fermentation (1 ~ 6 d) has better quality characteristics, manifested as a higher red-greenness(a*) and aromatic substance content. At the same time, saltiness, astringency and umami aftertaste were significantly higher (P<0. 05), while the contents of nitrogen oxides, hydrogen, methane, (organic) sulfides, terpenoids, ethanol and alkanes, as well as the acidity (absolute value), bitterness and astringency were significantly lower (P < 0. 05). It can be concluded that the quality of low-alcohol Haihong fruit wine prepared by S. cerevisiae CDJQ6-3 fermentation showed more excellent quality characteristics in the early stage of fermentation.
Effect of ultrasound-induced lactobacillus plantarum on the quality of fermented jujube juice
ZHANG Lihua, LIU Shihao, SHI Yong, LI Shunfeng, FANG Xuanyu, CHEN Yunli, ZONG Wei
$v.latestStateEn
[Abstract](1) [PDF 4367KB](0)
Abstract:
To effectively improve the quality of fermented jujube juice, this study investigated the effects of ultrasonic treatment on Lactobacillus plantarum CICC 20022 at different growth stages prior to inoculation into jujube juice for fermentation. Key quality parameters including viable cell count, total sugars, titratable acidity, total flavonoids, total phenolics, antioxidant capacity and β-glucosidase activity were systematically evaluated. The results indicated that compared to the control group, the viable cell count in the logarithmic phase ultrasoundtreated group was significantly increased by 1. 15 lg CFU/mL. The contents of titratable acid, total flavonoid and total phenol were elevated by 31. 25%, 54. 17% and 19. 05%, respectively. Moreover, the DPPH and ABTS+ radical scavenging activities were improved by 28. 26% and 19. 04% (P<0. 05), respectively. However, the total sugar and ascorbic acid contents exhibited a declining trend across different treatment stages. Additionally, both intracellular and extracellular β-glucosidase activities reached their peak values (0. 07 U/mL) in the logarithmic phase ultrasound-treated group. Sensory evaluation revealed no significant difference between the ultrasound-treated group and the control group (P > 0. 05). Ultrasound treatment could accelerate the formation of metabolites by directional regulation of the growth and metabolic activity of L. plantarum CICC 20022, and significantly improve the content of bioactive substances and flavor quality in fermented jujube juice.

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Analysis of the differences in volatile components of navel oranges extracted by two processes based on GC-MS combined with multivariate statistics
YANG Pengfei, WU Wei, SUN Haifeng, LIU Yanzhang, SHANG Zibo, XUE Jingjing, XU Zhijie, SONG Mengkun
2025, 40(4): 1-9.   doi: 10.12187/2025.04.001
[Abstract](435) [PDF 9883KB](9)
Abstract:
Volatile components of navel oranges were extracted using spinning cone column (SCC) and steam distillation (SD) methods. Qualitative and quantitative analyses were conducted via gas chromatography-mass spectrometry (GC-MS). Sensory evaluation combined with multivariate statistical analysis was employed to identify and characterize the key differential volatile components from the two processes.Results showed that the extraction rate of volatile components using SCC was significantly higher than that using SD. Volatile components extracted via SCC exhibited stronger fruity, sweet, floral, and green notes, while those from SD showed stronger fatty and woody notes. Notable differences were observed in the types and contents of volatile components extracted by the two methods, with a total of 110 components identified (97 via SCC and 68 via SD).Based on P<0.05 and variable importance in projection (VIP)>1 criteria, 33 differential volatile components were identified. Among these, myrcene, palmitoleic acid, (E)-β-ocimene, and ethyl palmitate were positively correlated with woody and fatty notes, whereas (Z)-nerolidol, α-terpineol, D-limonene, and valencene were positively correlated with fruity, floral, and sweet notes. This indicated that the SCC could efficiently extract these components, thereby preserving the fresh and natural aroma of navel oranges.
Optimization of extraction process and evaluation of biological activities of polysaccharides from Zingiber striolatum
JIANG Wei, HU Ying, ZHU Zhenyuan
2025, 40(4): 10-19.   doi: 10.12187/2025.04.002
[Abstract](384) [PDF 1756KB](6)
Abstract:
To expand the utilization of Zingiber striolatum (a characteristic plant resource) and enhance the value-added potential of its products, Zingiber striolatum polysaccharides (ZSP) were extracted from fresh Zingiber striolatum using aqueous extraction followed by ethanol precipitation. The extraction process was optimized via single-factor and response surface experiments, and the biological activities of ZSP were evaluated, including emulsifying property, antibacterial activity, heavy metal adsorption capacity, antioxidant activity, and hypoglycemic potential. The optimal extraction parameters were: particle size 80 mesh, solid-liquid ratio 1∶65, extraction temperature 75 ℃, extraction time 96 min, and ethanol volume 400 mL. Under these conditions, the ZSP yield was (3.89±0.01)%. The emulsifying property of ZSP increased with higher mass concentration, reaching a maximum of (76.14±1.33)% at 15 mg/mL. ZSP exhibited antibacterial activity against Escherichia coli, with inhibition zone diameter increasing at higher concentrations; at 50 mg/mL, the inhibition zone diameter was (2.35±0.02) cm. The adsorption capacities of ZSP for Cu2+, Cd2+ and Pb2+ increased at higher mass concentrations, reaching (17.26±0.41) mg/g, (21.19±0.33) mg/g, and (27.64±0.61) mg/g at 1.0 g/L, respectively. The scavenging activities of ZSP against ABTS+, DPPH, and ·OH radicals increased with higher mass concentration, with scavenging rates of (52.10±0.01)%, (60.40±1.95)%, and (22.20±0.02)% at 3 mg/mL, respectively. The inhibitory activity of ZSP against α-glucosidase increased with higher mass concentration, reaching a maximum of (38.00±2.00)% at 1.0 mg/mL. Collectively, ZSP demonstrated significant potential in heavy metal adsorption and hypoglycemic activity, suggesting its promise for developing edible materials for heavy metal removal and antidiabetic functional products.
Effects of selenomethionine on the in vitro digestibility of myofibrillar proteins in pearl gentian grouper
XU Yucong, HE Shengqi, LUAN Hongwei, BU Ying, ZHU Wenhui, LI Jianrong, LI Xuepeng
2025, 40(4): 20-29.   doi: 10.12187/2025.04.003
[Abstract](380) [PDF 1852KB](7)
Abstract:
In this study, the effects of selenomethionine on the in vitro digestibility of myofibrillar protein (MP) in pearl gentian grouper were investigated using a static in vitro digestion model to simulate gastricointestinal digestion. The results showed that after simulated gastricointestinal digestion, the selenium content in the high-level selenomethionine group (Y2 group) was 0.130 mg/kg (gastric) and 0.072 mg/kg (intestinal), significantly higher than that in the control group (C group) and low-level selenomethionine group (Y1 group) (P<0.05). Specifically, the carbonyl content (2.02 nmol/mg and 2.59 nmol/mg), dityrosine content (3962 a.u. and 4062 a.u.), thiobarbituric acid(TBA) value (0.31 mg/kg and 0.32 mg/kg), and particle size (365 nm and 357 nm) in the Y2 group were significantly lower than those in the C and Y1 group (P<0.05). Additionally, the Y2 group exhibited higher UV absorption peak intensities and endogenous fluorescence intensities, indicating that high-level selenomethionine delayed MP oxidation and denaturation,thereby better maintaining the structural stability of MP during in vitro digestion.The in vitro digestibility (62.19% and 67.25%) and degree of hydrolysis (0.31 mmol/g and 0.34 mmol/g) in the Y1 group were significantly higher than those in the C and Y2 group (P<0.05). In conclusion, supplementation with selenomethionine not only enhanced the antioxidant capacity of MP but also improved their in vitro digestibility, suggesting that selenomethionine has potential applications in enhancing the nutritional quality and stability of fish proteins.
Study on the differences in antioxidant and lipid-lowering activities of different barley polyphenols
LEI Yuexin, CHENG Zhangchen, CHEN Jin, HE Yufeng, XIAO Xiang
2025, 40(4): 30-40.   doi: 10.12187/2025.04.004
[Abstract](386) [PDF 13641KB](2)
Abstract:
Barley polyphenols were prepared by fermentation (using Lactiplantibacillus plantarum dy-1) and enzymatic hydrolysis (with sulfatase), respectively. The phenolic profiles of fermented barley polyphenols (FBP) and enzymatic hydrolysis barley polyphenols (EBP) were analyzed. The antioxidant capacities and lipid-lowering effects of FBP and EBP were further investigated. The results showed that the total phenolic contents of EBP and FBP were 78.35 μg GAE/mL and 146.56 μg GAE/mL, respectively. The absolute concentrations of vanillin, benzoic acid, 2,4-dihydroxybenzoic acid, epicatechin, and salicylic acid differed significantly between the two barley polyphenol preparations. Under equivalent total phenol content conditions, vanillin, chlorogenic acid, and gallic acid were characteristic components of EBP, whereas benzoic acid, 3,4-dimethoxybenzoic acid, and epicatechin were characteristic components of FBP. Compared to EBP, the DPPH and ABTS+ scavenging capacities of FBP were enhanced by 36.8% and 13.3%, respectively. At a total phenolic content of 20 μg GAE/mL, both FBP and EBP effectively reduced intravital lipid droplet, accumulation and decreased triglyceride (TG, 23.3% and 27.9% reduction, respectively) levels in Caenorhabditis elegans. Furthermore, both FBP and EBP enhanced locomotor activity in C.elegans, thereby accelerating lipid catabolism, and exerted lipid-lowering effects by suppressing the aberrant activation of the SBP-1 signaling pathway. Notably, EBP showed a more pronounced inhibitory effect on the insulin/insulin-like growth factor signaling pathway compared to FBP (P<0.05). In conclusion, under equivalent total phenolic content conditions, the compositional differences of barley polyphenols significantly modulated their antioxidant capacities and lipid-lowering activities.
Research progress on ultrasonic degradation of polysaccharides: Effects,influencing factors,and mechanisms
GUO Xiangyang, WANG Lulu, MA Jingke, JIN Keting
2025, 40(4): 41-51.   doi: 10.12187/2025.04.005
[Abstract](413) [PDF 1538KB](3)
Abstract:
Polysaccharide bioactivity is closely associated with their molecular weight. Ultrasonic technology featuring simplicity, rapidity, environmental friendliness, and high efficiency has attracted increasing attention for degrading polysaccharides and enhancing their bioactivities. This review provided current advances in understanding ultrasonic degradation effects, mechanisms, and influencing factors. It demonstrated that ultrasonic degradation effectively modifies physicochemical properties by reducing molecular weight, solution viscosity, and particle size while improving solubility. Simultaneously, it induces structural changes in monosaccharide composition, molecular conformation, and crystallization patterns, thereby enhancing antioxidant, immunomodulatory, and hypoglycemic activities. The degradation mechanisms involve mechanical bond cleavage, cavitation effects, and free radical redox reactions, which are modulated by multiple factors including initial molecular weight, temperature, ultrasonic power, and frequency. Practical applications require parameter optimization based on polysaccharide type and desired outcomes. Current research predominantly focuses on limited polysaccharide types. Future directions include elucidating structure-activity relationships, exploring homologous polysaccharide degradation limits, developing targeted glycosidic bond cleavage strategies, analyzing structure-bioactivity correlations, expanding degradation conditions, constructing precise kinetic models, and advancing industrial applications to achieve precise degradation control.
Effects of ozone treatment on the preservation of Hongdeng cherries
LI Wenhan, LIU Ziyun, JIANG Yuqian, LI Xihong, BAN Zhaojun
2025, 40(4): 52-59.   doi: 10.12187/2025.04.006
[Abstract](360) [PDF 5170KB](2)
Abstract:
Commercially available Hongdeng cherries (nine-tenths ripe) were used as the research object. After ozone treatment at low, medium and high concentrations, changes in physicochemical indexes and ultrastructures during low-temperature storage were analyzed to investigate the effects of ozone treatment on the preservation efficacy of Hongdeng cherries. Results showed that ozone treatment at all concentrations improved storage quality by delaying the increase in decay rate, reducing the accumulation of malondialdehyde (MDA, a lipid peroxidation product), retarding the loss of firmness, and enhancing anthocyanin content and antioxidant enzyme activities during storage. Specifically, compared to the control group, medium-concentration ozone treatment (6.39 mg/m3) at the end of storage reduced decay rate by 76.19%, elevated firmness by 36.46%, maintained ΔE and MDA content at 69.45 and 6.83 μmol/g, increased anthocyanin content to 0.581 ΔOD/g, and enhanced superoxide dismutase (SOD) activity to 69.31 U/g. Additionally, ozone treatment induced stomatal narrowing in the cherry pericarp, effectively controlled water loss, and preserved cellular integrity by delaying cell wall degradation, thereby improving storage quality and extending market availability of Hongdeng cherries.
Effects of starch hydration dynamics during dough fermentation on steamed bread quality
SU Panpan, QIAO Jingyue, ZHANG Yu, SHEN Huishan, ZHANG Yanyan, LIU Xingli, ZHANG Hua, WANG Hongwei
2025, 40(4): 60-68.   doi: 10.12187/2025.04.007
[Abstract](380) [PDF 7678KB](4)
Abstract:
Starch was extracted from wheat doughs fermented for 0~120 min (0 min, 30 min, 60 min, 90 min, and 120 min) to examine changes in its hydration capacity. The starch was then recombined with gluten to prepare reconstituted doughs, and the effects on dough water distribution, microstructure, and steamed bread specific volume, textural properties, and sensory quality were analyzed. Results showed that starch water absorption capacity and solubility increased continuously with fermentation time, while swelling power initially rose and then declined, peaking at 7.05 g/g after 60 min. In the reconstituted doughs, strongly bound water (A21) and free water (A23) proportions decreased, while weakly bound water (A22) increased, indicating a conversion of strongly bound to weakly bound water. The gluten network became more uniform and continuous, with starch granules densely embedded. At 60 min, starch granules were uniformly integrated into the membranous gluten matrix, forming an ordered starch-gluten composite. Steamed bread specific volume, springiness, and resilience initially increased and then decreased, while hardness and chewiness showed the opposite trend. At 60 min, the steamed bread exhibited the best specific volume and textural properties, with the highest sensory score of 79.4. Moderate fermentation enhanced starch hydration capacity, thus improving steamed bread quality.
Structural prediction,cloning expression,and functional verification of NtASAT2 from Nicotiana tabacum L.
HAN Li, DONG Ziqiang, WANG Lijiao, LI Wenqin, WANG Chenhui, XIAO Chengzhi, MAO Duobin
2025, 40(4): 69-76.   doi: 10.12187/2025.04.008
[Abstract](366) [PDF 7709KB](1)
Abstract:
To obtain active acylsugar acyltransferase NtASAT2 from Nicotiana tabacum L., bioinformatic methods were employed to analyze and predict its sequence and structure. The NtASAT2 gene was cloned, prokaryotically expressed in Escherichia coli BL21(DE3), and subsequently purified. The function of the recombinant protein was characterized through enzymatic catalysis. The results showed that in the secondary structure of NtASAT2, α-helices and random coils accounted for 39.04% and 41.13% of the total structure, respectively. The amino acid sequence of NtASAT2 was highly similar to that of Nicotiana glutinosa NacASAT2. The solubility of NtASAT2 in the recombinant protein expressed in E.coli BL21(DE3) was low, and NtASAT2 exhibited weak binding affinity for the nickel column. Consequently, only a small amount of the target protein was successfully purified. In enzymatic reaction systems supplemented with substrates, NtASAT2 exhibited enzymatic activity and catalyzed the production of sucrose diesters. These findings provided a theoretical basis for the application of NtASAT2 in the enzymatic catalysis of sucrose ester synthesis.
Isolation and identification of an aroma-producing yeast strain and its application in fermentation of low-grade tobacco leaves
SONG Lili, SU Piao, ZHANG Yujing, WEI Tao
2025, 40(4): 77-85.   doi: 10.12187/2025.04.009
[Abstract](393) [PDF 3286KB](3)
Abstract:
Aroma-producing microorganisms were isolated from high-temperature Daqu, followed by morphological observation, molecular biological identification, and growth profile analysis. A highly aroma-producing strain JQ-3 was identified as Cyberlindnera jadinii. The optimal growth conditions were 30 ℃, initial pH value 5, and shaking speed 180 r/min, under which the maximum cell density was achieved. After 24 h fermentation of low-grade tobacco leaves, the number of aroma components increased from 26 to 43, primarily alcohols, ketones, and esters, with concentrations 12.75-fold, 2.25-fold, and 4.29-fold higher than those in the control group. Key aroma components, including phenyl ethanol, solanone, megastigmatrienone, and dihydroactinidiolide, showed significant increases. Compared to the control group, cigarettes supplemented with extracts from fermented low-grade tobacco leaves exhibited improved aroma quality, increased aroma intensity, a fuller aroma profile, enhanced coordination, and elevated sensory quality.
Metabolomic frofiling differences analysis of different grades of filler tobacco leaves after fermentation in Yunnan
LIU Hongjian, ZHOU Lequn, LI Guizhong, PENG Manjiang, WANG Xuefeng, ZHANG Guanghai, LI Zhihua, LIU Tao
2025, 40(4): 86-95.   doi: 10.12187/2025.04.010
[Abstract](361) [PDF 13411KB](2)
Abstract:
To elucidate the intrinsic mechanisms underlying the sensory quality differences in fermented filler tobacco leaves from Yunnan, we evaluated the sensory quality of six grades (B1, X1, C1, C2, C3, and C4) of post-fermentation filler tobacco leaves. Metabolomic profiling was performed using GC-MS, followed by comparative analysis via principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and KEGG metabolic pathway enrichment analysis. The results revealed that, compared to other grades, C1 exhibited richer aroma, reduced irritation, and longer aftertaste. A total of 123 significantly different metabolites were identified between different parts of filler tobacco leaves, and 35 between different grades, primarily comprising heterocyclic compounds, aldehydes, ethers, carboxylic acids, and aromatic compounds. Notably, (E)-buta-2-enonitrile was a highly abundant and significantly different metabolite in all four comparison groups involving C1. The three metabolic pathways—cyanoamino acid metabolism, aromatic compound degradation, and butyric acid metabolism—were significantly enriched in the comparison groups involving C1. (E)-buta-2-enonitrile might contribute to metabolomic differences among different grades by modulating the accumulation and interaction of metabolites within these pathways, thereby leading to variations in sensory quality.
Optimization of enzymatic hydrolysis process for expanded tobacco cut stem using combined crude enzymes of pectinase and laccase
QI Hanru, OUYANG Shaofeng, LI Yu, YANG Xuepeng, ZHAO Jianguo
2025, 40(4): 96-107.   doi: 10.12187/2025.04.011
[Abstract](362) [PDF 7721KB](4)
Abstract:
Pectinase-producing strain TS-1 and laccase-producing strain TS-2 were isolated from tobacco field soil and decayed tobacco stems. Morphological observation and molecular biological identification confirmed their taxonomic status as Aspergillus niger and Phanerodontia chrysosporium, respectively. Enzyme production conditions were optimized via single-factor experiments: for TS-1 pectinase production, the optimal parameters were tobacco stem powder concentration 50 g/L, fermentation temperature 30 ℃, and pH value 6.0; for TS-2 laccase production, the optimal conditions were tobacco stem powder concentration 50 g/L, (NH4)2SO4 concentration 0.6 g/L, and fermentation temperature 30 ℃. The hydrolysis conditions for pectin in expanded tobacco cut stems were optimized as crude pectinase dosage 240 U/g, hydrolysis time 4.0 h, liquid-to-solid ratio 1∶2, at 30 ℃; for lignin hydrolysis, the optimal conditions were crude laccase dosage 2.0 U/g, hydrolysis time 3.5 h, liquid-to-solid ratio 1∶2, at 30 ℃. The co-application of crude enzymes achieved optimal hydrolysis at pectinase dosage 170 U/g, laccase dosage 1.5 U/g, and hydrolysis time 3.0 h. Post-hydrolysis, the sensory evaluation score of expanded cut stems increased by 8.2 points compared to untreated samples, accompanied by a significant elevation in aroma constituent content.
Preparation and performance evaluation of anti-corrosion coatings for natural alkali brine collection pipelines
ZHANG Hongzhong, LIU Zhenxing, HU Wanda, LU Yi, ZHANG Shuo, WU Bateer, LI Tuanyuan
2025, 40(4): 108-114.   doi: 10.12187/2025.04.012
[Abstract](346) [PDF 9390KB](3)
Abstract:
To address corrosion issues in natural alkali brine collection pipelines, a composite anti-corrosion coating (EP+PDMS@SiO2) was prepared based on epoxy resin (EP) and polydimethylsiloxane (PDMS) as matrix materials, incorporated with octadecyltrichlorosilane (OTS)-modified nano-silica (n-SiO2) particles as fillers. The corrosion resistance of the coating was characterized via Tafel polarization analysis, electrochemical impedance spectroscopy (EIS), and mass loss method. Results indicated that the dosages of n-SiO2 particles and OTS (used as modifier) were critical factors influencing the corrosion resistance of EP+PDMS@SiO2 coatings, with optimal values of 2.1 g (for n-SiO2) and 0.5~1.0 mL (for OTS), respectively. When coated onto N80 steel coupons, the optimized EP+PDMS@SiO2 coating reduced the self-corrosion current and elevated the charge transfer resistance by three orders of magnitude, respectively. The corrosion rate decreased from 2.004 4% to 0.029 2%. These results demonstrate that the OTS-modified n-SiO2-reinforced anti-corrosion coating (EP+PDMS@SiO2) effectively inhibits corrosion in natural alkali brine collection pipelines.
The acid production performance of co-fermentation between food industry waste and low organic matter residual sludge
JIN Baodan, WANG Jiacheng, DU Jingyu, DENG Weiling, GU Jiayu, Wang Baogui, JIA Yusheng
2025, 40(4): 115-126.   doi: 10.12187/2025.04.013
[Abstract](344) [PDF 3715KB](0)
Abstract:
To simultaneously address the treatment and disposal issues of food industry production waste and low organic matter residual sludge, these two wastes were co-fermented. The performance of H0,H1, H2 and H3 co-fermentation systems under mass ratios of 0∶1.0, 0.5∶1.0, 1.0∶1.0 and 1.5∶1.0 was evaluated. Results indicated that food industry production waste introduction significantly reduced hydrolysis performance but enhanced acidification performance of the co-fermentation systems. In the H3 system, COD and volatile SCFAs concentrations reached their maximum, being 2.83-fold and 2.30-fold higher than those in H0, respectively. As food industry production waste dosage increased, NH+4—N concentration decreased markedly (31.9% of H0 in H3), while PO3-4—P remained low (≤1.01 mg/L) due to Ca3(PO4)2 and CaNH4PO4 precipitates. Enzyme activities varied: protease, acid phosphatase, and butyrate kinase decreased; α-glucosidase and alkaline phosphatase increased; dehydrogenase was less affected; acetate kinase initially rose then declined. Appropriate food industry production waste introduction also enriched functional microorganisms, including Firmicutes (dominant acetic acid-producing phylum, 63.1% in H2), Proteobacteria, Actinobacteriota, and Bacteroidota. Thus, food industry production waste addition enables efficient acid production in low organic matter residual sludge co-fermentation systems.
Progress on the covalent organic frameworks and the application
SUN Shu-min, WANG Pei-yuan, WU Qiong
2016, 31(3): 21-32.   doi: 10.3969/j.issn.2096-1553.2016.3.004
[Abstract](16080) [PDF 2228KB](829)
Optimization of jujube polysaccharide hydrolysis technology and study on hygroscopicity, moisture retention of products
ZONG Wei, FU Yu-jie, ZHANG Kang-yi, ZHANG Li-hua, DONG Yu, LIU Meng-pei
2016, 31(1): 23-28.   doi: 10.3969/j.issn.2096-1553.2016.1.005
[Abstract](14459) [PDF 1512KB](512)
Research review of dissolving natural polymer materials with ionic liquids and green spinning technology
ZHANG Suo-jiang, LIU Yan-rong, NIE Yi
2016, 31(2): 1-14.   doi: 10.3969/j.issn.2096-1553.2016.2.001
[Abstract](15964) [PDF 2397KB](383)
The simulation of photovoltaic power generation maximum power point tracking technology based on PSIM
GU Dong-dong, JIN Nan, CUI Guang-zhao
2014, 29(3): 61-64.   doi: 10.3969/j.issn.2095-476X.2014.03.014
[Abstract](14059) [PDF 2163KB](353)
Determination of main nutritional component, mineral element and phytochemical in Chenopodium quinoa Willd
SHEN Rui-ling, ZHANG Wen-jie, DONG Ji-lin, SUN Yong-gan
2015, 30(5-6): 17-21.   doi: 10.3969/j.issn.2095-476X.2015.5/6.004
[Abstract](14774) [PDF 1439KB](334)
Analysis of module programming for boot-loader GRUB 2
HUANG Dao-ying, LIAN Jian-yong, ZHANG An-qin, CHEN Hui, ZHANG An-lin
2014, 29(5): 56-59,67.   doi: 10.3969/j.issn.2095-476X.2014.05.013
[Abstract](13868) [PDF 1446KB](314)
Review of simulation computation of DNA self-assembly system and the related application research
WANG Zi-cheng, YE Meng-meng, HOU He-wei, HAN Dong, SUN Zhong-hua, CUI Guang-zhao
2014, 29(1): 22-28.   doi: 10.3969/j.issn.2095-476X.2014.01.004
[Abstract](14446) [PDF 3961KB](284)
Improvement of traversal path planning algorithm of cleaning robot based on biologically inspired neural network
ZHANG Zhiyuan, ZHAO Xing, JIN Ye
2018, 33(4): 73-78,85.   doi: 10.3969/j.issn.2096-1553.2018.04.010
[Abstract](15623) [PDF 1578KB](275)
The honeycomb-shaped weighted centroid positioning algorithm based on RSSI
ZOU Dong-yao, LIU Bi-wei, LI Chen
2017, 32(1): 89-96.   doi: 10.3969/j.issn.2096-1553.2017.1.013
[Abstract](15538) [PDF 1373KB](257)
Current situation and prospect of DNA strand displacement technology
YAO Li-na, TIAN Gui-hua, YE Meng-meng, ZHAO Tao-tao, CUI Guang-zhao, WANG Yan-feng
2014, 29(1): 15-21.   doi: 10.3969/j.issn.2095-476X.2014.01.003
[Abstract](15608) [PDF 2873KB](251)
Review of key technology of 3D video coding based on HEVC
ZHANG Qiu-wen, HUANG Xin-peng, GAN Yong
2015, 30(1): 55-62.   doi: 10.3969/j.issn.2095-476X.2015.01.012
[Abstract](14860) [PDF 3405KB](248)
Research summary on information security technology based on DNA molecule
ZHANG Xun-cai, SUN Jun-wei, WANG Xi, CUI Guang-zhao
2016, 31(1): 67-74.   doi: 10.3969/j.issn.2096-1553.2016.1.012
[Abstract](17790) [PDF 1909KB](239)
Research progress of the surface/interfacial properties and structures of ionic liquids based on AFM/STM techniques
FANG Jin-yun
2016, 31(1): 75-88.   doi: 10.3969/j.issn.2096-1553.2016.1.013
[Abstract](14006) [PDF 6820KB](238)
Influence of permeability of the tipping paper on the conventional compositions and aroma components in mainstream cigarette smoke
XU Chun-ping, ZENG Ying, WANG Jie, SUN Si-wen, HAO Hui
2016, 31(1): 35-39,60.   doi: 10.3969/j.issn.2096-1553.2016.1.007
[Abstract](14153) [PDF 2390KB](238)
Research review of biosorption treatment of the heavy
MA Ge-li, DU Cong-cong, WEI Tao, YU Xuan, MAO Duo-bin
2014, 29(1): 38-43,53.   doi: 10.3969/j.issn.2095-476X.2014.01.007
[Abstract](15728) [PDF 1414KB](237)
Perspectives on the long-term development trend and research emphasis of Chinese Baijiu(Chinese Liquor)
SUN Bao-guo, SUN Jin-yuan, GONG Li-li, SUN Xiao-tao
2016, 31(1): 6-11.   doi: 10.3969/j.issn.2096-1553.2016.1.002
[Abstract](14682) [PDF 1426KB](224)
Review of research on degradation pattern of carotenoid
XU Chun-ping, WANG Zheng, ZHENG Jian-qiang, MAO Duo-bin
2012, 27(4): 56-59,74.   doi: 10.3969/j.issn.1004-1478.2012.04.015
[Abstract](14573) [PDF 1268KB](215)
Density functional theory studies on the mechanism of the synthesis propylene carbonate by CO2 catalyzed proline ionic liquids
XU Lian-cai, ZHANG Zhi-qiang, PENG Qiong-yang, MAO Ming, SHAO Chen, JIANG Ling, WANG Guo-qing
2016, 31(1): 89-95.   doi: 10.3969/j.issn.2096-1553.2016.1.014
[Abstract](14259) [PDF 4038KB](205)
Research and application progress of “Ethyl Caproate-increasing and Ethyl Lactate-decreasing” in brewing of Chinese Luzhou-flavor liquor
HE Peixin, HU Xiaolong, ZHENG Yan, SHEN Xiangkun, LI Shaoliang, LI Xuesi, FAN Haibao
2018, 33(4): 1-12.   doi: 10.3969/j.issn.2096-1553.2018.04.001
[Abstract](16112) [PDF 1451KB](204)
Research on road shadow removal algorithm based on adaptive brightness elevation model
QIU Guoyong, LI Li, LI Liangfu, MA Weifei
2018, 33(1): 79-87.   doi: 10.3969/j.issn.2096-1553.2018.01.010
[Abstract](14523) [PDF 2956KB](201)
Error analysis and ranging algorithm of RSSI polynomial piecewise fitting
ZOU Dong-yao, ZHENG Dao-li, LI Chen
2014, 29(2): 62-66.   doi: 10.3969/j.issn.2095-476X.2014.02.016
[Abstract](13681) [PDF 1627KB](197)
Review of the synthesis of glycosides from glycosyl halide
ZHANG Gai-hong, WANG Nan, BAI Bing, YANG Jing
2014, 29(3): 25-29.   doi: 10.3969/j.issn.2095-476X.2014.03.006
[Abstract](14665) [PDF 2323KB](195)
Design and flow field analysis of air intake system of FSAE racing engine
SHI Jia-hui, WANG Dong-fang, WANG Yan, LU Yi-wen
2017, 32(5): 66-73.   doi: 10.3969/j.issn.2096-1553.2017.5.009
[Abstract](13660) [PDF 1896KB](195)
Application review of immunology technology in detection for foodborne microorganism
HU Jin-qiang, LEI Jun-ting, ZHAN Li-juan, ZONG Wei, BAI Yan-hong, JING Jian-zhou, SUN Xin-cheng, DONG Cai-wen
2014, 29(3): 7-11.   doi: 10.3969/j.issn.2095-476X.2014.03.002
[Abstract](18847) [PDF 1283KB](194)
Impacts of wind power integration capacity and accommodation on small signal stability of interconnected power systems
HE Ping, SHI Feng, GENG Si-han, CUI Guang-zhao
2016, 31(2): 66-73.   doi: 10.3969/j.issn.2096-1553.2016.2.009
[Abstract](13675) [PDF 1667KB](190)
Research progress review of solid particles stabilized Pickering emulsion and polymerization
LIU Rui-xue, DUAN Rui-qing, YUE Ying-ying, ZHANG Xiao-jing, FANG Shao-ming
2014, 29(5): 17-22.   doi: 10.3969/j.issn.2095-476X.2014.05.004
[Abstract](16104) [PDF 1210KB](189)
Improvement of hot-air temperature control system of SJ1237 cut tobacco casing cylinder
CHEN Hai-xu, LUO Xin, HENG Yao-fu
2017, 32(2): 64-70.   doi: 10.3969/j.issn.2096-1553.2017.2.010
[Abstract](13372) [PDF 2770KB](187)
The SP&HC clustering algorithm analysis of micro-blog topic detection
GAN Yong, JIANG Sen, YANG Jia-jia
2014, 29(2): 58-61.   doi: 10.3969/j.issn.2095-476X.2014.02.015
[Abstract](12850) [PDF 2460KB](185)
Functions optimization based on fast convergence particle swarm optimization
ZHENG Xiao-yue
2016, 31(3): 89-92.   doi: 10.3969/j.issn.2096-1553.2016.3.012
[Abstract](13403) [PDF 1169KB](185)
The calculation method of the bending length of sheet metal parts
FAN Rui-feng, HAN Tao
2013, 28(1): 83-85.   doi: 10.3969/j.issn.2095-476X.2013.01.020
[Abstract](13385) [PDF 1518KB](184)
Review of application of threshold determination in the analysis of food characteristic aroma
MAO Duo-bin, CHEN Huan, YANG Jing, JIA Chun-xiao
2012, 27(4): 52-55.   doi: 10.3969/j.issn.1004-1478.2012.04.014
[Abstract](14135) [PDF 1256KB](183)
Extraction process of water-soluble non-starch polysaccharides from Chenopodium quinoa willd bran by enzyme-water method
SHEN Rui-ling, ZHANG Wen-jie, DONG Ji-lin
2016, 31(1): 29-34.   doi: 10.3969/j.issn.2096-1553.2016.1.006
[Abstract](13310) [PDF 1501KB](183)
Research of human body injury area measurement technology in forensic medicine based on the optimization of FCM algorithm
YANG Haojie, LIU Gang
2018, 33(1): 88-95.   doi: 10.3969/j.issn.2096-1553.2018.01.011
[Abstract](13045) [PDF 2604KB](177)
A service business process modeling method of complex equipment based on Petri nets
LI Hao, MI Shang-hua, LUO Guo-fu
2016, 31(3): 63-73.   doi: 10.3969/j.issn.2096-1553.2016.3.009
[Abstract](12932) [PDF 1795KB](166)
Design of circular logic gate based on DNA strand displacement reaction
CUI Guang-zhao, WANG Xi, ZHANG Jun-ya, ZHANG Xun-cai, WANG Zi-cheng, WANG Yan-feng
2016, 31(1): 55-60.   doi: 10.3969/j.issn.2096-1553.2016.1.010
[Abstract](12786) [PDF 1529KB](166)
Research status and application of structural DNA nanotechnology
HUANG Chun, HOU He-wei, YE Meng-meng, LI Meng-meng, CUI Guang-zhao, WANG Yan-feng
2014, 29(1): 7-14.   doi: 10.3969/j.issn.2095-476X.2014.01.002
[Abstract](12654) [PDF 5902KB](165)
Quick detection of heavy metal absorbable mercury in soil
ZHANG Xiaojing, CHEN Tao, FU Haoqiang
2018, 33(1): 49-55.   doi: 10.3969/j.issn.2096-1553.2018.01.007
[Abstract](12843) [PDF 1568KB](162)
UWB indoor tracking algorithm based on UKF
YANG Qian, WANG Yang, ZHAO Hong-mei, CUI Guang-zhao
2017, 32(1): 82-88.   doi: 10.3969/j.issn.2096-1553.2017.1.012
[Abstract](13055) [PDF 1444KB](158)
Constant pressure water supply system design and simulation based on PLC control
JIANG Su-xia, YAN Yan-xia, YANG Xiao-liang
2011, 26(1): 62-65.   doi: 10.3969/j.issn.1004-1478.2011.01.016
[Abstract](13403) [PDF 415KB](157)
Effects of different types of smoking machine on mainstream cigarette smoke release
CHENG Hua, WANG Le-jun, LI Meng-hua, QI Wei, XU Yu-qiong
2013, 28(4): 34-36.   doi: 10.3969/j.issn.2095-476X.2013.04.008
[Abstract](12364) [PDF 1678KB](157)
Experimental study on electro-spraying modes from multi-capillary
WANG Zhentao, XIA Lei, ZHANG Yonghui, QIAN Yisong, GU Liding, QIU Qiansheng
2018, 33(1): 96-103.   doi: 10.3969/j.issn.2096-1553.2018.01.012
[Abstract](12327) [PDF 1626KB](154)
A SPIT recognition method with refined classification
LI Xiao-jiao, MA Ji-ming, ZHANG Xiang-mei
2014, 29(1): 94-97,108.   doi: 10.3969/j.issn.2095-476X.2014.01.020
[Abstract](12412) [PDF 3653KB](153)
Research progress of the major HAAs
FU Yufeng, HU Shaodong, DUAN Kun, WANG Baolin, SUN Zhitao, LU Changtong, TIAN Haiying, HAO Hui
2018, 33(1): 13-25.   doi: 10.3969/j.issn.2096-1553.2018.01.003
[Abstract](15364) [PDF 1280KB](151)
Green innovation—the golden key of the sustainable development of light industry
JIN Yong
2016, 31(1): 1-5.   doi: 10.3969/j.issn.2096-1553.2016.1.001
[Abstract](12688) [PDF 1751KB](151)
Effects of quality variations of chicken breast during different ice temperature storage
BAI Yan-hong, NIU Yuan-wen, WU Yue, ZHAO Dian-bo, LI Jun-guang, ZHANG Hua, ZHANG Xiang-sheng, KOU Wen-wu
2016, 31(1): 17-22,28.   doi: 10.3969/j.issn.2096-1553.2016.1.004
[Abstract](13551) [PDF 2619KB](148)
Review, development and suggestion of Chinese smart grid
HUANG Xun-cheng, HE Ping, CUi Guang-zhao, SHI Feng, GENG Si-han
2016, 31(2): 54-65.   doi: 10.3969/j.issn.2096-1553.2016.2.008
[Abstract](15373) [PDF 1901KB](146)
Improvement of the Pennes equation based on the mixed bio-heat transfer model
MA Ji-ming, ZHANG Xiang-mei, SU Ri-jian, ZHAO Jin-chao, GUO Sheng-nan
2015, 30(2): 16-21.   doi: 10.3969/j.issn.2095-476X.2015.02.004
[Abstract](15415) [PDF 791KB](146)
Prokaryotic expression and purification of SARS-CoV-2 N protein
FAN Zhihao, LI Yulin, ZHANG Heng, WANG Xudong, WANG Yunlong
2022, 37(4): 34-40.   doi: 10.12187/2022.04.005
[Abstract](9343) [PDF 10794KB](146)
Research progress of botanical mosquito repellent and antipruritic products
ZHA Pei-na
2016, 31(4): 49-54.   doi: 10.3969/j.issn.2096-1553.2016.4.007
[Abstract](15901) [PDF 1305KB](143)
Effects of PVP on catalytic performance of Pt/Gr catalysts for methanol oxidation
GAO Hai-li, LIANG Hui-hui, LIN Jing, HAI Rui-yu, HAN Ming-yu
2017, 32(4): 1-7.   doi: 10.3969/j.issn.2096-1553.2017.4.001
[Abstract](13210) [PDF 1671KB](141)
Application of ESI-HRMS method in analysis of the synthesis process of catalpol propionylated products
WANG Guoqing, CHU Minglin, LI Zhenxing, YU Wenhao, DONG Chunhong, WANG Qiang
2018, 33(3): 1-7.   doi: 10.3969/j.issn.2096-1553.2018.03.001
[Abstract](13272) [PDF 1702KB](141)
Study on subcritical extraction technology in reducing tar and harmful components of tobacco leaf
TIAN Hai-ying, CHEN Wei, DONG Yan-juan, LI Guo-zheng, HAO Hui, ZHOU Hao, MA Yu-ping, NIE Cong, GU Ling-biao
2015, 30(5-6): 43-48.   doi: 10.3969/j.issn.2095-476X.2015.5/6.009
[Abstract](12847) [PDF 1560KB](140)
Advance in PCR detection technologies for foodborne pathogenic bacteria
HU Jin-qiang, LEI Jun-ting, JING Jian-zhou, SUN Xin-cheng, GAO Hui, GENG Yao, ZHANG Yin-liang, DONG Cai-wen, JIANG Chun-peng
2016, 31(3): 49-56.   doi: 10.3969/j.issn.2096-1553.2016.3.007
[Abstract](15144) [PDF 1195KB](138)
Study on the generation of aromatic compounds from lycopene degradation by Bacillus cereus strain L16
YANG Xuepeng, SUN Jianhong, WANG Fangfang, JIN Baoyi, ZHENG Jianqiang
2018, 33(1): 1-6.   doi: 10.3969/j.issn.2096-1553.2018.01.001
[Abstract](12870) [PDF 1775KB](138)
Study on the dehulling processing technology of oat
SHEN Rui-ling, YANG Yi, DONG Ji-lin
2017, 32(2): 13-19.   doi: 10.3969/j.issn.2096-1553.2017.2.003
[Abstract](15474) [PDF 1482KB](137)
Review of nutrition component,physiological function and product development of whole wheat flour
DONG Jilin, LI Pengchong, JING Xinjun, SHEN Ruiling
2018, 33(3): 45-50.   doi: 10.3969/j.issn.2096-1553.2018.03.006
[Abstract](14105) [PDF 1162KB](136)
RFID tag dynamic ownership transfer protocol of multi-owner with TTP weight
GAN Yong, WANG Kai, HE Lei
2018, 33(1): 72-78.   doi: 10.3969/j.issn.2096-1553.2018.01.009
[Abstract](13346) [PDF 1539KB](136)
Digital model and application of the reptile-like quadruped bionic robot
WANG Liang-wen, LI Qun-tao, WANG Xin-jie, GUO Jin-chao, WANG Cai-dong
2016, 31(2): 87-96.   doi: 10.3969/j.issn.2096-1553.2016.2.012
[Abstract](13036) [PDF 1997KB](135)
Main components determination and their contribution to odor in clary sage (Salvia sclarea L.) oil
BAI Bing, CHU Shoudao, YANG Jing, ZHANG Gaihong, JIA Chunxiao, MAO Duobin
2018, 33(1): 7-12.   doi: 10.3969/j.issn.2096-1553.2018.01.002
[Abstract](12952) [PDF 1115KB](134)
Application of grey BP neural network model in short circuit current peak prediction of power system
CHEN Jianming, ZHANG Panpan
2018, 33(4): 79-85.   doi: 10.3969/j.issn.2096-1553.2018.04.011
[Abstract](12853) [PDF 1663KB](132)
Study on preparation technology of instant tea powder
GUO Gui-yi, YANG Zhuan, WANG Qiao-jian, MO Hai-zhen
2017, 32(2): 7-12.   doi: 10.3969/j.issn.2096-1553.2017.2.002
[Abstract](15601) [PDF 1279KB](131)
Focus on nutrition and health,innovation and development of marine food industry
ZHU Bei-wei
2017, 32(1): 1-6.   doi: 10.3969/j.issn.2096-1553.2017.1.001
[Abstract](13595) [PDF 1305KB](131)
Improvement of collection method of ammonia in mainstream cigarette smoke
HE Yu-ping, WANG Da-feng, XU Lei, FAN Ya-ling, XUE Xiu-yun
2015, 30(5-6): 58-63.   doi: 10.3969/j.issn.2095-476X.2015.5/6.012
[Abstract](14678) [PDF 1455KB](128)
Preparation and adsorption property of Mg2Al-LS-LDH composites
HUANG Gai-ling, WANG Dong, JIANG Ling, ZHOU Jing, ZHAO Yu-cheng
2015, 30(5-6): 12-16.   doi: 10.3969/j.issn.2095-476X.2015.5/6.003
[Abstract](12578) [PDF 1794KB](126)
Research on preparation and performance of Gallium nitride powder with preferred orientation
KANG Li-ping, WANG Ling-li, WANG Hai-yan, ZHANG Xiao-dong, WANG Yong-qiang
2017, 32(5): 42-48.   doi: 10.3969/j.issn.2096-1553.2017.5.006
[Abstract](12524) [PDF 2838KB](126)
Research progress and prospect of network intrusion detection technology
JIANG Ya-ping, CAO Cong-cong, MEI Xiao
2017, 32(3): 63-72.   doi: 10.3969/j.issn.2096-1553.2017.3.011
[Abstract](9101) [PDF 1485KB](126)
Research progress on degradation methods and product properties of plant polysaccharides
JI Xiaolong, GUO Jianhang, TIAN Jingyuan, MA Ke, LIU Yanqi
2023, 38(3): 55-62.   doi: 10.12187/2023.03.007
[Abstract](9018) [PDF 1365KB](126)
Study on the preparation of taurine from cooking liquid of Ruditapes philippinarum by enzymatic hydrolysis
HU Kailun, GAO Rongchun, YANG Fengsheng, LIU Wenzhuan, YANG Jingfeng
2018, 33(1): 26-33.   doi: 10.3969/j.issn.2096-1553.2018.01.004
[Abstract](12340) [PDF 1314KB](125)
Research on ultrasonic assisted rapid synthesis of zeolitic imidazolate framework-67(ZIF-67) and its supercapacitor performance
WANG Pei-yuan, LI Yan-nan, LI Shao-dan, ZHOU Chao, SUN Shu-min
2017, 32(5): 24-31.   doi: 10.3969/j.issn.2096-1553.2017.5.004
[Abstract](13690) [PDF 1992KB](125)
Research progress on chilling methods of post-mortem carcass for livestack
LI Ke, LIU Junya, FU Lei, LIU Xiao, HE Xiangli, LI Junguang, ZHANG Hua, BAI Yanhong
2018, 33(1): 34-42.   doi: 10.3969/j.issn.2096-1553.2018.01.005
[Abstract](12768) [PDF 1138KB](124)
Research progress of white light gel construction based on non-covalent bond
FAN Kaiqi, SU Zhenning, WANG Shuyuan, ZHAO Shuai, HAN Guanglu, YU Shuyan, ZHANG Baohao, YIN Zhigang, SONG Jian
2018, 33(1): 56-71.   doi: 10.3969/j.issn.2096-1553.2018.01.008
[Abstract](12727) [PDF 4509KB](124)
Research progress of tobacco foreign material eliminating technology for cigarette processing in China
TANG Jun, HE Banghua, YI Bin, LIN Wenqiang, MA Ning, TANG Li, CHEN Wen, ZHOU Bing
2022, 37(2): 94-101.   doi: 10.12187/2022.02.013
[Abstract](8441) [PDF 1306KB](123)
Thermal analysis and structure optimization for the new energy vehicle battery cooling plate
YIN Zhen-hua, SU Xiao-ping, WANG Qiang
2017, 32(4): 93-99.   doi: 10.3969/j.issn.2096-1553.2017.4.014
[Abstract](15425) [PDF 1685KB](123)
Nutritional component analysis between Paracobitis anguillioide and Misgurnus anguillicaudatu
GUO Xiao-xu, JIANG Qi-xing, CHEN Xiao-dong, XU Yan-shun, YU Pei-pei, XIA Wen-shui
2017, 32(1): 13-20.   doi: 10.3969/j.issn.2096-1553.2017.1.003
[Abstract](15237) [PDF 1256KB](121)
Process of tea reconstituted tobacco with spreading method and volatile components investigation
XU Chun-ping, WANG Jie, LI Meng-shan, LI Xiao, SHENTU Hong-qian
2016, 31(2): 35-40.   doi: 10.3969/j.issn.2096-1553.2016.2.005
[Abstract](12902) [PDF 1434KB](121)
Test analysis of the life of room temperature electrochemical oxygen sensor
QIN Hao, YOU Jia, LIU Zhi-min, XU Zhen-zhong, ZHANG Wei, QI Xin, ZHOU Ming-jun
2016, 31(1): 105-108.   doi: 10.3969/j.issn.2096-1553.2016.1.016
[Abstract](14382) [PDF 1525KB](119)
Research progress of methods for biomarker detection
WU Fenglong, CUI Yanying, ZHANG Zhifeng, WANG Dandan
2022, 37(5): 50-60.   doi: 10.12187/2022.05.006
[Abstract](8906) [PDF 1453KB](118)
Study on synthesis and electrochemical performance of triazine-linked covalent organic framework/graphene composite
SUN Shumin, ZHOU Chao, WU Qiong, WANG Peiyuan
2018, 33(1): 43-48.   doi: 10.3969/j.issn.2096-1553.2018.01.006
[Abstract](13037) [PDF 1505KB](118)
Study on laser-guided projectile seeker against high overload
LI Jun-wei, ZHANG Li-min, ZHU Xiao-kai
2014, 29(3): 65-67.   doi: 10.3969/j.issn.2095-476X.2014.03.015
[Abstract](12747) [PDF 1972KB](117)
Research progress of multi-scale porous metal-organic frameworks materials for gas storage and separation
CHEN Di-ming
2017, 32(5): 32-41.   doi: 10.3969/j.issn.2096-1553.2017.5.005
[Abstract](13196) [PDF 3268KB](117)
Detection method of fundamental positive sequence components based on double second-order generalized integrator frequency-locked loop
WU Zhen-jun, YANG Kai, QIN Fang-yuan
2017, 32(2): 91-96.   doi: 10.3969/j.issn.2096-1553.2017.2.014
[Abstract](13485) [PDF 2322KB](116)
Research on preparation of porous anodic aluminum oxide film and its structure influencing factors
SONG Hai-mei, LI Shun-lin, WANG Li-jie, ZHANG Yan, DONG Meng-guo, YANG Qing-xiang, CHEN Zhi-jun
2017, 32(5): 49-56.   doi: 10.3969/j.issn.2096-1553.2017.5.007
[Abstract](13436) [PDF 2025KB](116)
Research progress on probiotic fermentation of fruit and vegetable juice
ZHANG Lihua, ZHA Mengmeng, LI Shunfeng, LI Changwen, ZONG Wei, ZHAO Guangyuan
2021, 36(4): 29-36.   doi: 10.12187/2021.04.004
[Abstract](10047) [PDF 1260KB](115)
Research on UAV aerial image registration algorithm
SHI Jun-li
2015, 30(1): 63-66.   doi: 10.3969/j.issn.2095-476X.2015.01.013
[Abstract](12205) [PDF 1842KB](115)
Review on apple garden fruit recognition based on machine vision
JIN Baohua, YIN Changkui, ZHANG Weizheng, ZHANG Weiwei
2019, 34(2): 71-81.   doi: 10.3969/j.issn.2096-1553.2019.02.010
[Abstract](8711) [PDF 1257KB](115)
Preparation of Zn2+ ions imprinted Fe3O4-CTS nanoparticles and the research in Zn2+ adsorption properties
CHEN Zhi-jun, HAO Ying, YANG Qing-xiang, ZHANG Xiang, QI Lian-huai, TANG Kai, ZHU Hai-yan, WANG Dan
2014, 29(1): 74-78.   doi: 10.3969/j.issn.2095-476X.2014.01.015
[Abstract](15327) [PDF 1720KB](114)
Numerical simulation and optimization of solar heat storage unit regenerative process
LYU Yan-li, WANG Jian-jun, HAO Ya-ping, YUAN Pei
2016, 31(2): 74-80.   doi: 10.3969/j.issn.2096-1553.2016.2.010
[Abstract](11993) [PDF 2009KB](113)
Design of multiped climbing robot based on the electro adhesion technology
DAI Guang-hui, CUI Guang-zhao, GUO Jin-chao
2013, 28(2): 18-21.   doi: 10.3969/j.issn.2095-476X.2013.02.005
[Abstract](12638) [PDF 1646KB](111)
Cut tobacco structure detection and cut tobacco component analysis based on image recognition
WEI Jiaxin, LI Qi, MA Fei, DING Meizhou, JIN Yawei, WANG Yibin, XU Wenwu, WANG Xiaoming
2022, 37(3): 82-87.   doi: 10.12187/2022.03.011
[Abstract](6934) [PDF 3873KB](111)
Review on tobacco-derived microorganisms and its application
XU Qingquan, LI Shitou, HUANG Shen, MAO Duobin
2021, 36(5): 42-50,58.   doi: 10.12187/2021.05.006
[Abstract](7165) [PDF 1429KB](110)
Preparation of monolithic materials and applications in proteomic chromatographic separation
WU Ci, LIANG Yu, LIANG Zhen, ZHANG Li-hua, ZHANG Yu-kui
2016, 31(4): 1-14.   doi: 10.3969/j.issn.2096-1553.2016.4.001
[Abstract](13123) [PDF 1863KB](109)
Lightweight design of door-leaf carrier of EMU sliding plug door based on approximate model
LU Yi-wen, WANG Dong-fang, GUO Li-na
2017, 32(5): 81-87.   doi: 10.3969/j.issn.2096-1553.2017.5.011
[Abstract](13527) [PDF 2420KB](107)
Research on preparation of nano-TiO2/diatomite-based porous ceramite composite material and its removal effect on formaldehyde
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2018, 33(2): 1-6.   doi: 10.3969/j.issn.2096-1553.2018.02.001
[Abstract](12459) [PDF 1978KB](107)
Exact solutions to the Mikhailov-Shabat-Sokolov equation
HE Guoliang, MA Yufei
2018, 33(1): 104-108.   doi: 10.3969/j.issn.2096-1553.2018.01.013
[Abstract](13747) [PDF 1118KB](106)
Design of ultra wideband bandpass filter based on parallel coupled microstrip line
DU Hai-ming, QIAO Xing-shuai, ZHAO Hong-mei
2014, 29(3): 52-56.   doi: 10.3969/j.issn.2095-476X.2014.03.012
[Abstract](12479) [PDF 2168KB](106)
Hydroxyl terminated poly(dimethylsiloxane) crosslinked by expanded vermiculite and its flame retardant performance optimization
GUO Dong-jie, WANG Yan-hui, BAI Bao-feng, YAN Chun-mian, SHI Bo, FANG Shao-ming
2016, 31(2): 21-28.   doi: 10.3969/j.issn.2096-1553.2016.2.003
[Abstract](12899) [PDF 2400KB](104)
Effect of Pu'er tea extracts on Staphylococcus aureus
HAN Xiao-xi, XUE Qiao-li, YANG Hua-song, HU Yong-jin, TANG Jian-mei, YANG Chang-feng
2014, 29(1): 34-37.   doi: 10.3969/j.issn.2095-476X.2014.01.006
[Abstract](11925) [PDF 1728KB](104)
Research progress of self-healing hydrogels based on dynamic covalent bond and non-covalent bond interaction
LIU Ruixue, CHEN Jichao, LI Yingbo
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[Abstract](4633) [PDF 11268KB](103)
Structure improvement of ZJ17 unit volume by suction ribbon guide rail
LI Wei, QIAN Jin, ZHANG Chao-shuai, GUO Nai-wei
2014, 29(5): 47-51.   doi: 10.3969/j.issn.2095-476X.2014.05.011
[Abstract](12869) [PDF 2724KB](102)
Viscosity iterative approximation of common solutions for nonexpansive semigroups and variational inequalities
ZHANG Shuyi, LIU Donghong, CONG Peigen
2018, 33(4): 86-100,108.   doi: 10.3969/j.issn.2096-1553.2018.04.012
[Abstract](12258) [PDF 1274KB](102)
Journal Information

Founded in 1986, bimonthly

Administered by:The Education Department Henan Province

Sponsored by:Zhengzhou University of Light Industry

Editor-in-chief:Wei Shizhong

Executive Editor-in-Chief:Zou Lin

Deputy Editor-in-Chief:Qu Shuanghong

Edited & published by:Editorial Department of Journal of Light Industry

CN 41-1437/TS

ISSN 2096-1553

Address:136 Science Avenue, Zhengzhou City, Henan Province, China

Postal Code:450001

Tel:(086)0371-86608635
(086)0371-86608633

Email:qgxb@zzuli.edu.cn
qgxb1986@163.com

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