55例过敏性哮喘患者治疗前后血清元素含量变化的研究

对55例过敏性哮喘患者,采用微量元素平衡治疗前后血清元素含量进行了比较,结果显示;（1）各种临床症状明显改善;（2）血清中常量元素钙和镁的含量显著提高;（3）血清中微量元素锌,硒和钴的含量亦显著提高;（4）血清中铁和铜的含量治疗前后未出现显著性差异,P＞0．05。     

模式识别和红外光谱法相结合鉴别中药材产地

用红外光谱法取得来自不同产地的中药材的中红外光谱,结合模式识别的方法实现中药产地的快速鉴别。采用了近邻法和多类支持向量机方法对采集自4个不同产地的269个白芷样本和6个不同产地的380个丹参样本进行了产地鉴别,得到的交叉验证准确率达99%,为中药材产地的自动鉴别探索了一条有效的途径。     

加压毛细管电色谱对白藜芦醇的分析测定

采用加压毛细管电色谱方法,对白藜芦醇的顺、反异构体的转化以及光照稳定性等进行了研究;同时还对白藜芦醇进行了定性和定量分析研究。在此基础上初步探讨了葡萄酒中白藜芦醇含量的测定研究,从而为我国葡萄酒行业提供了一种通过鉴定白藜芦醇来定量鉴别葡萄酒品质的分析方法。     

激光治疗PWS中制冷剂喷射冷却过程的数值模拟

本文采用有限容积法对制冷剂喷射冷却(Cryogen spray cooling,CSC)过程进行了数值分析,研究了皮肤组织温度场随时间、空间的分布规律,初步分析了喷射过程中可能发生的冷损伤.探讨了不同喷嘴距离对于喷射换热过程的影响.结果表明:本文的模拟结果定性符合文献中的试验结果;由于制冷剂喷射不均匀性带来的冷保护不足问题可以通过适当延长冷却时间(如大于80 ms)加以避免;低温制冷剂带来的冷损伤仅局限于浅表皮层,不会对人体造成伤害;喷射距离对于整个换热过程的影响非常有限,可以较为自由地布置喷嘴位置.     

An Encryption Algorithm for Region of Interest in Medical DICOM Based on One-Dimensional eλ-cos-cot Map

Today, with the rapid development of the Internet, improving image security becomes more and more important. To improve image encryption efficiency, a novel region of interest (ROI) encryption algorithm based on a chaotic system was proposed. First, a new 1D eλ-cos-cot (1D-ECC) with better chaotic performance than the traditional chaotic system is proposed. Second, the chaotic system is used to generate a plaintext-relate keystream based on the label information of a medical image DICOM (Digital Imaging and Communications in Medicine) file, the medical image is segmented using an adaptive threshold, and the segmented region of interest is encrypted. The encryption process is divided into two stages: scrambling and diffusion. In the scrambling stage, helical scanning and index scrambling are combined to scramble. In the diffusion stage, two-dimensional bi-directional diffusion is adopted, that is, the image is bi-directionally diffused row by column to make image security better. The algorithm offers good encryption speed and security performance, according to simulation results and security analysis.     

中药黄柏主要活性成分的光谱成像检测技术

为了实现中药主要活性成分的在体检测,运用光谱成像技术检测中药活性成分.使用自行开发的液晶光谱成像装置对中药黄柏的主要活性成分盐酸小檗碱进行了在体检测,选取紫外光源波长254 nm,获取了检品480～700 nm之间的连续荧光光谱图像.在分析检品光谱剖面图的基础上,以中国药品生物制品检定所提供的盐酸小檗碱标准品的光谱剖面图为依据,设计了高通滤波器得到了检品的特征光谱数据.对八种不同来源的市售黄柏饮片特征光谱,以及黄柏与其同科植物黄皮特征光谱的比较显示,使用本方法对中药进行定性、定量的检测,样品无需特殊处理,可在原生态的情况下进行;检测过程无损、实时;检测结果指纹特征明显.     

Impact of the Acetaldehyde-Mediated Condensation on the Phenolic Composition and Antioxidant Activity of Vitis vinifera L. Cv. Merlot Wine

Acetaldehyde is a critical reactant on modifying the phenolic profile during red wine aging, suggesting that the acetaldehyde-mediated condensation can be responsible for the variation of antioxidant activity during the aging of this beverage. The present study employs exogenous acetaldehyde at six levels of treatment (7.86 ± 0.10–259.02 ± 4.95 mg/L) before the bottle aging of Merlot wines to encourage phenolic modification. Acetaldehyde and antioxidant activity of wine were evaluated at 0, 15, 30, 45, 60 and 75 days of storage, while monomeric and polymeric phenolics were analyzed at 0, 30 and 75 days of storage. The loss of acetaldehyde was fitted to a first-order reaction model, the rate constant (k) demonstrated that different chemical reaction happened in wines containing a different initial acetaldehyde. The disappearance of monomeric phenolics and the formation of polymeric phenolics induced by acetaldehyde could be divided into two phases, the antioxidant activity of wine did not alter significantly in the first phase, although most monomeric phenolics vanished, but the second phase would dramatically reduce the antioxidant activity of wine. Furthermore, a higher level of acetaldehyde could shorten the reaction time of the first phase. These results indicate that careful vinification handling aiming at controlling the acetaldehyde allows one to maintain prolonged biological activity during wine aging.     

Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines

The objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes such as polysaccharides and amino acids that can affect the organoleptic quality and stability of the wine. This study demonstrated for the first time the effect of the microwave treatment of grapes on native yeast species and their diversity, producing an increase in fermentation kinetics and a decrease in the lag phase. The microwave treatment produced a positive effect on the extraction of amino acids and polysaccharides from the grapes, resulting in significantly higher amounts of the main amino acids of the must and some major volatile compounds in the treated samples. The polysaccharides most affected by the microwave treatment were the PRAGs, the main polysaccharides liberated from grapes during the maceration.     

Techniques and Algorithms for Hepatic Vessel Skeletonization in Medical Images: A Survey

Hepatic vessel skeletonization serves as an important means of hepatic vascular analysis and vessel segmentation. This paper presents a survey of techniques and algorithms for hepatic vessel skeletonization in medical images. We summarized the latest developments and classical approaches in this field. These methods are classified into five categories according to their methodological characteristics. The overview and brief assessment of each category are provided in the corresponding chapters, respectively. We provide a comprehensive summary among the cited publications, image modalities and datasets from various aspects, which hope to reveal the pros and cons of every method, summarize its achievements and discuss the challenges and future trends.     

Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability Markers

Volatile profiles of unifloral honeys and meads prepared in different ways (boiled-saturated, not boiled-unsaturated) were investigated by headspace solid-phase micro extraction (HS-SPME) and dehydration homogeneous liquid–liquid extraction (DHLLE) followed by GC-FID/MS analyses. The obtained data were analyzed by principal component analysis (PCA) to evaluate the differences between the investigated products. The volatile profiles of honey as well as the boiled and the not boiled meads prepared from it showed significant discrepancies. The meads contained more aliphatic acids and esters but fewer monoterpenes and aliphatic hydrocarbons than the honey. Significant/substantial differences were found between the boiled (more aliphatic alcohols and acids) and the not boiled meads (more aliphatic hydrocarbons and esters). Some compounds related to yeast metabolism, such as tryptophol, may be considered markers of honey fermentation. This research allowed us to identify chemical markers of botanical origin, retained and detectable in the meads: 4-isopropenylcyclohexa-1,3-diene-1-carboxylic acid and 4-(1-hydroxy-2-propanyl)cyclohexa-1,3-diene-1-carboxylic acid for linden; valeric acid, γ-valerolactone, p-hydroxybenzoic acid for buckwheat; 4-hydroxybenzeneacetic acid, homovanillic acid and trans-coniferyl alcohol for honeydew; and methyl syringate for canola.