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为提高油茶果的制油效率，对传统油茶果制油工艺进行改进，采用先整果压破果壳再鼓风加热进行干燥达到蒲、壳与仁分离，得到的油茶籽仁经破碎烘干后进行压榨制油，经冷冻过滤得到成品油。对油茶籽仁烘干工艺条件和压榨工艺条件进行优化，以常温过滤为对照，对成品油的品质进行测定并考察了其在45 ℃储存18个月的稳定性。结果表明：油茶果干燥采用先压破果壳再鼓风加热可节约爆蒲（果壳炸开）时间0.5 h；油茶籽仁最佳烘干条件为烘干温度140 ℃，油茶籽仁颗粒直径6～8 mm，采用鼓风干燥；油茶籽仁含水率和油茶籽壳添加量对出油率有明显的影响，在添加30%油茶籽壳条件下，当含水率为3%时，出油率最高；油茶籽原油采用冷冻过滤得到的成品油的酸值（KOH）、过氧化值和苯并芘含量分别为0.6 mg/g、0.2 g/100 g和3 μg/kg，符合食品安全国家标准要求，且储存稳定性优于常温过滤。该工艺节约了油茶果制油时间，提高了出油率和成品油的储存稳定性，可实现油茶籽油的快速制备。In order to improve the traditional oil production efficiency of Camellia oleifera fruit, the oil production process of Camellia oleifera fruit was improved, and the drying method of Camellia oleifera fruit by firstly crushing then air heating was adopted to achieve the separation of fruit shell, seed shell and kernel. The obtained Camellia oleifera kernel was crushed and dried and then pressed to prepare oil, and the finished oil was obtained by freezing and filtration. The drying process conditions and pressing process conditions of Camellia oleifera kernel were optimized, and the quality of the finished oil was measured with room temperature filtration as a control, and the stability of the finished oil was investigated by storing it at 45 ℃ for 18 months. The results showed that the drying of Camellia oleifera fruit by firstly crushing then air heating could save the explosion time (fruit shell blowing up) for 0.5 h. The optimal drying process conditions of Camellia oleifera kernel were drying temperature 140 ℃, particle diameter of crushed Camellia oleifera kernel 6-8 mm, and air heating. The moisture content of Camellia oleifera kernel and the amount of seed shell added had a significant effect on the oil yield, and under the condition of adding 30% seed shell, the highest oil yield was achieved when the moisture content was 3%. The acid value, peroxide value and benzo(a)pyrene content of the finished oil obtained by freezing and filtration of crude Camellia oleifera seed oil were 0.6 mgKOH/g, 0.2 g/100 g and 3 μg/kg, which were in accordance with the national food safety standards, and the storage stability was superior to that of room temperature filtration. This process saves the time of oil production from Camellia oleifera fruit and improves the yield and storage stability of the oil, which can realize the rapid preparation of Camellia oleifera seed oil.

牛油果是营养价值很高的水果，富含多种维生素以及钠、钾、镁、钙等多种矿物质元素，具有较好的保健作用。牛油果油含有不饱和脂肪酸以及植物甾醇、生育酚、角鲨烯，具有抗氧化、降血脂、降血压、保肝、保护神经等作用，可应用于食品、化妆品和医药行业。国内对牛油果油功效研究较少，国外相关研究较为活跃且深入，但国内外对于牛油果油的功效研究仍不完善。综合国内外有关牛油果油的研究，对其营养成分和功效进行综述，展望了牛油果油未来的研究方向与应用前景，以期为牛油果油传统提取方法的创新、作用机制的深入研究及相关保健品和辅助治疗药物的开发利用提供参考。 Avocado is a fruit with high nutritional value. It is rich in a variety of vitamins, and mineral elements including sodium, potassium, magnesium, calcium, and it has a good health care effect. Avocado oil contains unsaturated fatty acids, phytosterols, tocopherols, and squalene, and it has the functions of antioxidation, lowering blood lipid, lowering blood pressure, protecting liver and neuroprotection. The avocado oil can be used in food, cosmetics and pharmaceutical industries. The research on the efficacy of avocado oil abroad is active and in-depth, while the domestic research is few, and the research on the efficacy of avocado oil at home and abroad is still imperfect. The relevant research on avocado oil at home and abroad was summarized from nutritional components and efficacy, and the future research direction and application prospect of avocado oil were prospected, so as to provide references for the innovation of avocado oil traditional extraction methods, the in-depth research on action mechanism, and the development and utilization of related health products and adjuvant therapeutic drugs.

亚麻籽油含有α-亚麻酸、植物甾醇、维生素E和多酚等多种活性物质，具有抗氧化、抗癌、抗炎、降压等功效，并具有预防和改善神经系统和免疫性疾病、糖尿病和心血管疾病等作用，其营养价值较高。对亚麻籽油的主要营养成分、功能活性及其在食品、医药、饲料及生物柴油领域的应用进行了阐述，旨在为亚麻籽油的进一步研究及其在相关产业的深度加工和综合利用提供理论借鉴。 Flaxseed oil contains a variety of active substances such as α-linolenic acid, phytosterols, vitamin E and polyphenols, which have antioxidant, anticancer, anti-inflammatory and antihypertensive effects, and can prevent and improve the neurological and immune diseases, diabetes, and cardiovascular diseases, etc. Flaxseed oil has high nutritional value. The main nutritional components, functional activities of flaxseed oil and its applications in the fields of food, medicine, feed and biodiesel were described, aiming to provide theoretical references for further research on flaxseed oil and its deep processing and comprehensive utilization in related industries.

为了给美藤果的开发利用提供参考数据，采集了中国云南省普洱、西双版纳、红河，老挝4个产地的美藤果籽，对其感官特性、理化特性及营养特性进行分析比较。结果表明：美藤果籽为类椭圆形，色泽呈浅褐色至深褐色，具有美藤果特有的植物香气；4个产地的美藤果籽单粒厚度为6.8～11.28 mm，粒径为15.81～24.83 mm，单粒质量为0.82～1.53 g，壳仁比为0.52∶ 1～0.78∶ 1，水分含量为7.21%～7.90%；美藤果籽粗脂肪含量为44.98%～50.25%，粗蛋白质含量为27.65%～3028%，总糖含量为3.05%～3.21%，灰分含量为2.28%～2.63%；美藤果籽中维生素E含量为122～190 mg/100 g，钙含量为60.2～63.8 mg/100 g，磷含量为517～535 mg/100 g，钾含量为108～112 mg/100 g，必需氨基酸总量为10.07～10.68 g/100 g，氨基酸总量为31.55～32.82 g/100 g；4个产地的美藤果籽油中棕榈酸含量为3.82%～4.62%，硬脂酸含量为1.87%～3.87%，油酸含量为711%～11.09%，亚油酸含量为37.30%～38.58%，亚麻酸含量为40.78%～48.40%。总体来说，不同产地的美藤果籽感官特性、理化特性及营养特性差异较大，相比较而言，中国普洱产地的美藤果籽在物性指标方面表现更为突出，可作为美藤果油和美藤果蛋白原料的选择。In order to provide reference data for the development and utilization of sacha inchi, the sensory, physicochemical and nutritional properties of the sacha inchi seeds from different areas (Pu’er, Xishuangbanna, Honghe in Yunnan Province, China, and Laos )were analyzed. The results showed that the sacha inchi seeds were oval in shape, light brown to dark brown in color, and had the unique plant aroma of sacha inchi. The single grain thickness of sacha inchi seeds from the four origins was 6.8-1128 mm, grain diameter was 15.81-24.83 mm, single grain mass was 0.82-1.53 g, ratio of shell to kernel was 0.52∶ 1-0.78∶ 1, and moisture content was 7.21%- 7.90%. The contents of crude fat, crude protein, total sugar and ash were 44.98%-50.25%, 27.65%-30.28%, 3.05%-3.21%, 2.28%-2.63%, respectively. The contents of vitamin E, calcium, phosphorus, potassium, total essential amino acids and total amino acids in the sacha inchi seeds were 122-190 mg/100 g, 602-63.8 mg/100 g, 517-535 mg/100 g, 108-112 mg/100 g, 10.07-10.68 g/100 g, 31.55-32.82 g/100 g, respectively. In the seed oil, the contents of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid were 382%-4.62%, 1.87%-3.87%, 7.11%-11.09%, 37.30%-38.58% and 40.78%-48.40%, respectively. In general, the sensory, physicochemical and nutritional properties of the seeds from different regions varied significantly. In comparison, the seeds from Pu’er of China showed more outstanding performance in terms of physical properties and could be used as a raw material for sacha inchi seed oil and sacha inchi seed protein.

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：为系统了解家庭烹饪中牛油果油、亚麻籽油、核桃油品质的变化，在200 ℃下对3种植物油进行加热处理，测定3种植物油在加热过程中脂肪酸、植物甾醇、维生素E以及挥发性成分组成与含量的变化。结果表明：在200 ℃加热15 min内，3种植物油的多不饱和脂肪酸保留率、植物甾醇及维生素E的含量只有轻微变化，说明这3种植物油在该条件下可较好地保留其功能性成分；3种植物油挥发性成分主要为烯类、醇类、醛类成分，经过200 ℃加热15 min，3种植物油风味成分变化总体趋势为烯类减少，醛类、酮类、酯类、呋喃类及酸类成分增加。综上，200 ℃加热15 min对3种植物油的品质影响较小。 In order to systematically understand the changes of the quality of avocado oil, flaxseed oil and walnut oil in home cooking, three vegetable oils were heated at 200 ℃ and the changes in the composition and content of fatty acid, phytosterol, vitamin E and volatile component were determined during the heating process. The results showed that the retention rates of polyunsaturated fatty acids, contents of phytosterol and vitamin E in the three vegetable oils showed a slight changes after heating at 200 ℃ for 15 min, indicating that the functional components in the three vegetable oils could be better retained under this condition. Alkenes, alcohols and aldehydes were the main volatile components in the three vegetable oils,and alkenes decreased, while aldehydes, ketones, esters, furans and acids increased after the oils being heated at 200 ℃ for 15 min. In conclusion,heating at 200 ℃ for 15 min has little effect on the qualities of the three vegetable oils.

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Circular RNA (circRNA) is a novel class of endogenous non-coding RNA with complex biological functions, participating in various physiological and pathological processes. Due to their relatively stable stucture and tissuespecific and temporal expression patterns, circRNA have become a recent focus of biomedical research. Heart failure (HF) is characterized by impaired ventricular filling and/or ejection function caused by primary myocardial injury and cardiac overload, leading to the inability of the heart to meet the metabolic demands of the body's tissues. It is the end stage of numerous cardiac diseases. Studies have found that circRNA may play a crucial regulatory role in the progression of HF, particularly in cardiomyocyte hypertrophy, cardiomyocyte apoptosis, autophagy and myocardial fibrosis. This review summarizes the formation, classification, functional forms, and roles in HF of circRNA, aiming to provide new insights for the prevention and treatment of HF. [ABSTRACT FROM AUTHOR]

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In order to solve the issue of poor mechanical properties of the recycled mixture, this paper analyzed and studied the influence of RAP material aging degree to the performance of the mixture through aging test and unconfined compressive strength and splitting strength test of the mixture under different aging degrees. Primary emulsified asphalt dosages were selected by specific surface area of aggregate and effective asphalt film thickness. Then, by analyzing the relationship between the dosages of emulsified asphalt and the compressive strength, splitting strength and resilient modulus of the mixture, the best dosage of emulsified asphalt was calculated. The results show that RAP aging is an important reason for poor mechanical properties of the recycled mixture, and reasonable emulsified asphalt content can effectively improve the mechanical properties of the recycled mixture. [ABSTRACT FROM AUTHOR]

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