Search

Copyright of Guihaia is the property of Guihaia Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shandong Medical Journal is the property of Shandong Medical Health Newspapers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Kiilingsworth[1]等在角膜近穿孔甚至穿孔等危重角膜病中,运用保存角膜植片进行治疗性穿透性角膜移植取得良好效果.现在,因为角膜材料稀缺,如何挽救危重角膜病患者的眼球,已成为我们面临的一个难题.治疗性穿透性角膜移植是一种为了挽救眼球、去除病灶、恢复角膜的完整性,运用非活性角膜进行穿透性角膜移植的一种手术方式,虽然无法恢复视力,在许多报道中显示:在治疗危重角膜病中不失为一种拯救眼球的重要手段[2-7].云南省第二人民医院眼科于2009年1月至2012年7月用甘油冷冻保存的角膜片,对危重角膜病患者行治疗性穿透性角膜移植术31例31眼,获得了良好的效果. [ABSTRACT FROM AUTHOR]

旨在为芝麻油企业提高其产品的香气品质提供参考，以我国市场上不同工艺的13个品牌畅销芝麻油产品为实验材料，利用溶剂辅助蒸发（SAFE）法萃取挥发性物质，气相色谱-嗅闻-质谱（GC-O-MS）法和感官评价比较其气味活性成分和感官品质差异。结果表明：低温压榨芝麻油的气味活性成分以醛类、烯烃和醇类为主，生芝麻味最强；石磨水代和高温压榨芝麻油的气味活性成分以美拉德反应杂环类产物为主，具有较强的炒芝麻味、炒坚果味和焦香味；石磨水代芝麻油的苯酚类物质含量最高，烟熏味最强；高温压榨芝麻油的苦味最强。综上，不同工艺的市售芝麻油气味活性成分和感官品质具有显著差异。To provide reference for sesame oil enterprises to improve the aroma quality of their products, with 13 brands best-selling commercial sesame oils with different processes on the Chinese market were materials, volatile substances were extracted by solvent-assisted evaporation (SAFE) method, and the differences of aroma-active compounds and sensory quality were analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) method and sensory descriptive analysis, respectively. The results showed that the aroma-active compounds in the cold-pressed sesame oils were dominated by aldehydes, alkenes and alcohols, and the cold-pressed sesame oils had the strongest raw sesame flavor. The aroma-active compounds in the aqueous-extracted and high temperature-pressed sesame oils were mainly the Maillard reaction products heterocyclic substances, giving the sesame oils strong roasted sesame flavor, nutty and burnt flavor. The aqueous-extracted sesame oils had the highest concentration of volatile phenolic compounds and the strongest smoky flavor. The bitter taste in the high temperature-pressed sesame oils was the strongest. In conclusion, the aroma-active compounds and sensory quality of sesame oil produced by different processes are significantly different.

为建立芝麻酱的感官词典，依据GB/T 16861—1997《感官分析 通过多元分析方法鉴定和选择用于建立感官剖面的描述词》产生芝麻酱的感官描述词，以几何平均值法分析删减描述词以制作芝麻酱感官风味轮，以相关性分析和主成分分析提炼关键性描述词，对关键性描述词添加定义、寻找参比样并进行强度赋值以形成芝麻酱关键性感官属性定量描述词汇表。结果显示，最终提炼20个关键性描述词（7个气味描述词，8个风味描述词，3个口感描述词，2个外观描述词）对芝麻酱感官特征进行定量描述分析。通过芝麻酱感官词典获得了不同芝麻酱的感官属性特征，且不同产地和焙炒条件芝麻酱的感官特征存在差异，这验证了芝麻酱感官词典的有效性。芝麻酱感官词典的开发为芝麻酱感官评价体系的建立提供了基础。In order to establish a sensory lexicon of sesame paste, the sensory descriptors for sesame paste were generated based on GB/T 16861-1997 Sensory analysis-indentification and selection of descriptors for establishing a sensory profile by a multidimensional approach was established. The descriptors were culled by applying the geometric mean method to create a sensory flavor wheel of sesame paste. The key descriptors were extracted by correlation analysis and principal component analysis. The key descriptors were defined, their reference samples were found, and their intensities were assigned to create the key sensory attributes quantitative descriptive lexicon of sesame paste. The results showed that 20 key descriptors (7 odor descriptors, 8 taste descriptors, 3 texture descriptors, and 2 appearance descriptors) were finally extracted to quantitatively describe the sensory characteristics of sesame paste. The sensory attributes characteristics of different sesame pastes were obtained by using the sesame paste sensory lexicon, and there were differences in the sensory characteristics among the sesame paste of different origins and different roasting conditions, which verified the validity of sensory lexicon for sesame paste. The development of the sensory lexicon for sesame paste can provide the basis for the establishment of a sensory evaluation system for sesame paste.

研究核桃破壳壳仁分离加工成套设备壳仁混合物料气流分离系统运行参数对壳仁分离效果的影响，为实际生产中成套设备气流分离系统调节与运行参数选择提供依据。以仁中含壳率和壳中含仁率为指标，在单因素试验的基础上，通过正交试验确定核桃壳仁混合物料气流分离系统的运行参数。结果表明：调节阀开度对壳仁分离效果影响最显著，卸风板开度影响次之、喂料速度影响最小。核桃壳仁混合物料气流分离最优运行参数为：调节阀开度1/2、1/4、1/8壳仁30°，1/16壳仁15°，两组分心木15°；卸风板开度1/2壳仁30°，1/4、1/8、1/16壳仁15°～30°，两组分心木30°～45°；喂料速度1/2、1/4、1/8、1/16壳仁分别为6、2、1、0.35 kg/min。在最优运行参数下，1/2、1/4、1/8、1/16壳仁的仁中含壳率分别为2.26%、1.07%、3.61%、5.57%，壳中含仁率分别为0.88%、054%、3.92%、6.85%。实际生产中建议整套设备原果核桃加工生产能力控制在600 kg/h以内。 The influence of operation parameters of the airflow separation system in the complete equipment of walnut broken and shell kernel separation on the separation effect of walnut shell and kernel was studied, so as to provide basis for the adjustment and selection of operating parameters of the airflow separation system of the complete equipment in practical production. With shell content in kernel and kernel content in shell as indexes, on the basis of single factor experiment, the operation parameters were determined by orthogonal experiment. The results showed that the angle of regulating valve had the most significant influence on the shell kernel separation effect, followed by the angle of air discharge plate and the feeding speed. The optimal operation parameters were abtained as follows: the angle of regulating valve 30° for 1/2,1/4 and 1/8 shell kernel, 15° for 1/16 shell kernel, and 15°for two groups of diaphragm; angle of air discharge plate 30 ℃ for 1/2 shell kernel, 15°-30°for 1/4,1/8 and 1/16 shell kernel, and 30°-45°for two groups of diaphragm; feeding speed 6,2,1,0.35 kg/min for 1/2,1/4,1/8 and 1/16 shell kernel respectively. Under the optimal operation parameters, the shell contents in kernel of 1/2, 1/4, 1/8 and 1/16 shell kernel were 226%, 1.07%,3.61% and 557% respectively, and the kernel contents in shell were 0.88%, 0.54%, 3.92% and 6.85% respectively. In actual production, it was suggested that the productivity of raw walnut processed by the whole set of equipment should be controlled within 600 kg/h.

讨论线性组合与积相等矩阵对A和B（即满足aA + bB =AB）的特征值及其Jordan标准形，通过A和B的最小多项式得到这对矩阵互相表示的多项式对u(x)和v(x)（即满足B=u(A)，A=v(B))的通式表达，并证明了次数最低的表示多项式的唯一性.同时给出了线性组合与积相等矩阵对的最小多项式的相互确定关系，以及不需利用特征值或Jordan标准形求这对矩阵的次数最低表示多项式的算法.

目的: 研究人同种异体骨临床移植的疗效及排斥反应。方法: 追踪观察 57 例接受同种异体骨移植患者的手术切口、体温、T 淋巴 细胞亚群( CD4/CD8)比值变化以及骨愈合的 X 线照片。结果: 通过3. 5～ 30 个月(平均14. 5 月)的追踪表明,冷冻干燥及深低温保存的异体骨 单独或与自体骨混合移植后骨愈合好,排斥反应发生率低,体温变化、拆线及拔引流管的时间与非植骨组相近。肿痛期无明显延长, T 细胞亚 群 CD4 与CD8 的比值略降低(P >0. 05)。有 5 例植入大块或大量深低温保存骨的患者局部出现排斥反应分泌物,用强的松可有效控制。接 受冻干骨者未见排斥反应。结论: 异体骨是自体骨的最好替代材料,可望应用越来越广泛。