月季切花保鲜效应的研究

不同浓度的1-MCP处理月季切花,以处理B浓度为50 nL·L~(-1)的1-MCP处理效果最佳。1-MCP处理可使月季切花花枝硬挺、蓝变时间延迟,观赏期延长3 d;1-MCP处理具有增加花枝鲜重、延迟花瓣质膜相对透性增加、延迟花瓣蛋白质降低。     

微波适用塑料食品保鲜膜/袋组分的总迁移量测定方法的对比

从超市选购15种微波适用塑料食品保鲜膜或袋作为样品,应用EN 1186-13-2002和GB/T 5009.156-2003两种标准方法中所述方法对样品在存放脂肪类食品时其组分迁移至食品中的总量做了测定。试验中用橄榄油和正己烷作为模拟食品,GB/T标准方法的检测结果表明:15种样品均属合格产品,而EN标准方法的检测结果表明在此15种样品中有4种属不合格,其合格率为73.3%。为探究两种方法所得结果存在差异的原因,采用红外光谱法(IR)、差示扫描量热法(DSC)及热失重法(TG)3种测试方法对上述样品作进一步研究。结果发现不合格的样品中含填料较高。此外,EN标准方法中所采用的样品预处理条件与实际使用情况更为接近。     

QIM和理化指标综合评价南方鲇鱼片冷藏新鲜度

以质量指标法(QIM)结合理化指标综合评定2℃贮藏环境下南方鲇鱼片的新鲜度变化情况.QIM评价结果显示,南方鲇鱼肉在2℃贮藏环境下的最大贮藏期为10天,在第8天时鱼肉品质发生明显变化,QI值与贮藏天数呈线性关系,应用QIM对南方鲇鱼片进行贮藏期预测的误差为±1.5天.理化指标评价结果显示,南方鲇鱼肉在第8天时品质从一级新鲜度转向二级新鲜度,其中pH值在第8天后超过6.90,挥发性盐基氮(T-VBN)在第8天后超过150mg/kg,质构分析(TPA)中硬度值在第8天后出现显著下降.QIM评价结果与理化指标评价结果具有很好的一致性,均可用于评价南方鲇鱼片的新鲜度.     

基于生物阻抗技术的淡水鱼新鲜度检测方法研究

针对单独以阻抗模值条件或相角条件对淡水鱼新鲜度检测存在判别准确度不高的问题,提出了综合阻抗模值和相角两个条件并结合神经网络对淡水鱼新鲜度进行检测的方法.以模值和相角作为输入因子,以TVB-N作为输出因子,建立了淡水鱼新鲜度3层BP神经网络预测模型.实验结果表明,该模型对于淡水鱼新鲜度判别准确率达到95%,相对于单独模值条件或相角条件判别,准确度显著提高.     

基于厌恶行为的冷链网络优化问题的研究

客户对冷链产品新鲜度的要求越来越高,但随着时间的变化,冷链产品品质在逐渐下降,客户的心理也在相应变化。在考虑交通阻塞的情况下,本文构建了客户厌恶行为函数,同时根据配送过程对车辆和驾驶员的被占用时间构建了配送中心厌恶行为函数,通过分配不同的权重将两个厌恶行为函数结合起来,在一系列约束条件下,以整体厌恶行为最小和成本最小为目标函数,建立了相应的数学模型。最后使用算例进行仿真,验证了所建立的数学模型是可行的。     

搜索引擎中页面更新策略的分析与改进

网上信息资源不断变化，搜索引擎需要不断更新它所访问过的网页，提高更新效率是搜索引擎的关键技术所在，在总结搜索引擎现有页面更新策略（统一更新策略和个体更新策略）进行了比较，指出了两种方案的优劣所在，进而提出了一种改进的折衷方案即分类更新策略。并从理论上论证其优越性，在实际应用中评价了有其有效性，结果表明分类更新策略很大程度上改进的搜索效果。     

Fish freshness detection by a computer screen photoassisted based gas sensor array

In the last years a large number of different measurement methodologies were applied to measure the freshness of fishes. Among them the connection between freshness and headspace composition has been considered by gas chromatographic analysis and from the last two decades by a number of sensors and biosensors aimed at measuring some characteristic indicators (usually amines). More recently also the so-called artificial olfaction systems gathering together many non-specific sensors have shown a certain capability to transduce the global composition of the fish headspace capturing the differences between fresh and spoiled products. One of the main objectives related to the introduction of sensor systems with respect to the analytical methods is the claimed possibility to distribute the freshness control since sensors are expected to be “portable” and “simple”. In spite of these objectives, until now sensor systems did not result in any tool that may be broadly distributed. In this paper, we present a chemical sensor array where the optical features of layers of chemicals, sensitive to volatile compounds typical of spoilage processes in fish, are interrogated by a very simple platform based on a computer screen and a web cam. An array of metalloporphyrins is here used to classify fillets of thawed fishes according to their storage days and to monitor the spoilage in filleted anchovies for a time of 8 h. Results indicate a complete identification of the storage days of thawed fillets and a determination of the storage time of anchovies held at room temperature with a root mean square error of validation of about 30 min.The optical system produces a sort of spectral fingerprint containing information about both the absorbance and the emission of the sensitive layer. The system here illustrated, based on computer peripherals, can be easily scaled to any device endowed with a programmable screen and a camera such as cellular phones offering for the first time the possibility to fulfil the sensor expectation of diffused and efficient analytical capabilities.     

苏曼殊诗歌的现代情韵

苏曼殊诗歌深得近代日本文化之精髓，与西方文化也有着千丝万缕的联系，给中国近代诗坛注入了新的活力。诗中忧郁的情调是日人哀物性格、厨川白村《苦闷的象征》思想与近代中国主情诗歌的融合；静美的品格表达了大和民族的审美情趣，并打下了西方文艺思潮涤荡下日本近代自然主义文学的烙印；平淡的话语传递了清新的情思，将日本文学言文合一的倾向引入了中国诗歌领域。其忧郁、静美、清新的诗歌成为中国现代新诗的序曲。     

Development of A Dual Channel Chemiluminescence FIA System for Rapid Measurement of Fish Freshness

Abstract

A dual channel chemiluminescence FIA system for the rapid measurement of the fish freshness index KI $$ where [IMP], [HxR] and [Hx] are, respectively, the inosine 5′-monophosphate, inosine and hypoxanthine contents of fish meat was developed. The system consisted of a pair of chemiluminescence FIAs (CL-FIA); one for the measurement of [IMP] + [HxR] + [Hx], and the other for [HxR] + [Hx]. IMP, HxR or Hx were measured using a reactor comprising immobilized alkaline phosphatase, purine nucleoside phosphorylase (PNP) and xanthine oxidase (XOD). The calibration curves for IMP, HxR or Hx were linear from 0.06 μM to 100 μM for a sample volume of 20 μl. The time for a single KI measurement was less than 1 min. This fish freshness FIA system is rapid, convenient and applicable for fish freshness measurements in real fish samples.     

基于神经网络的肉类新鲜度辨识技术

提出了肉类新鲜度检测识别机理,构建了一套由气敏传感器阵列、数据采集单元、神经网络组成的智能检测辨识系统.通过猪肉样本的测试与分析表明,该方法可实时准确地识别肉类新鲜度.