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目的 分析无基础代谢性疾病急性缺血性卒中（acute ischemic stroke，AIS）患者短期营养不良的影响因素，并构建AIS短期营养不良的临床预测模型。 方法 回顾性选取2019年3月—2021年6月在苏州市第九人民医院神经内科治疗的无基础代谢性疾病AIS患者作为建模队列，以患者入院2周时微型营养评定简表（mini-nutritional assessment short-form，MNA-SF）、BMI和白蛋白（albumin，Alb）指标作为综合评估，即MNA-SF评分＜8分且BMI＜18.5 kg/m2、Alb＜35.0 g/L为营养不良，以此为依据划分营养不良组和无营养不良组。比较两组的人口学特征及入院时临床资料，将单因素分析具有统计学意义的变量纳入多因素logistic回归分析，基于多因素分析出的影响指标构建预测模型。用ROC曲线评价其区分度，用拟合优度检验评价其校准度。以2021年8月—2022年6月在苏州市第九人民医院神经内科治疗的无基础代谢性疾病AIS患者作为验证队列验证模型的效能。 结果 建模队列共纳入924例无基础代谢性疾病AIS患者，平均（55.0±14.3）岁，男性544例（58.9%）。入院2周时的营养评估发现72例（7.8%）营养不良。多因素分析显示，高龄（OR 2.059，95%CI 1.132～3.743，P=0.018）、饮酒史（OR 1.747，95%CI 1.076～2.835，P=0.024）、入院时有营养风险（OR 2.951，95%CI 1.485～5.859，P=0.002）、院内无营养支持（OR 1.870，95%CI 1.065～3.284，P=0.029）、入院才藤氏分级低（OR 0.226，95%CI 0.079～0.652，P=0.006）、入院NIHSS评分高（OR 1.556，95%CI 1.057～2.289，P=0.025）均为无基础代谢性疾病AIS患者短期营养不良的独立影响因素。根据影响因素得出预测模型方程：logit（P）=0.722×年龄+0.558×饮酒史+1.082×入院时营养风险+0.626×院内无营养支持-1.483×才藤氏分级+0.442×NIHSS评分+0.479-31.187。该模型预测患者短期营养不良的AUC为0.863（95%CI 0.811～0.914），最大约登指数（0.703）对应的灵敏度和特异度分别为87.50%、83.90%；拟合优度检验χ2=2.754，P=0.498。验证队列共纳入126例无基础代谢性疾病AIS患者，采用模型对其营养不良进行预测得出的灵敏度为86.96%、特异度为83.50%、准确率为84.13%。 结论 高龄、饮酒史、入院时有营养风险、院内无营养支持、才藤氏分级低和入院NIHSS评分高是无基础代谢性疾病AIS患者短期营养不良的影响因素，经验证基于上述指标构建临床预测模型具有良好的预测效能。 Objective To analyze the influencing factors of short-term malnutrition in patients with acute ischemic stroke (AIS) without basal metabolism disease, and construct a clinical prediction model of short-term malnutrition in AIS. Methods The AIS patients without basal metabolism diseases from Department of Neurology of Suzhou Ninth People’s Hospital from March 2019 to June 2021 were retrospectively included as the modeling cohort. The mini-nutritional assessment short-form (MNA-SF) , BMI and albumin (Alb) were used to evaluate for nutrition condition at 2 weeks after admission. The malnutrition was defined as the MNA-SF score < 8, BMI < 18.5 kg/m2 and Alb < 35.0 g/L, then the patients were divided into malnutrition group and non-malnutrition group. A prediction model was constructed based on the variables screened by multivariate logistic regression analysis. The discrimination was evaluated by ROC curve, and the calibration was evaluated by goodness of fit test. AIS patients without underlying metabolic diseases in Department of Neurology of Suzhou Ninth People’s Hospital from August 2021 to June 2022 were selected as the validation cohort of the model. Results The modeling cohort included 924 AIS patients, with the mean age of 55.0±14.3 years and 544 males (58.9%) .72 cases (7.8%) of malnutrition were screened at 2 weeks after admission. Multivariate analysis showed that advanced age (OR 2.059, 95%CI 1.132-3.743, P=0.018) , drinking history (OR 1.747, 95%CI 1.076-2.835, P=0.024) , nutritional risk at admission (OR 2.951, 95%CI 1.485-5.859, P=0.002) , no nutritional support in hospital (OR 1.870, 95%CI 1.065-3.284, P=0.029) , low admission Caiteng's grade (OR 0.226, 95% CI 0.079-0.652, P=0.006) , and high admission NIHSS score (OR 1.556, 95%CI 1.057-2.289, P=0.025) were independent influencing factors of short-term malnutrition in AIS patients without underlying metabolic diseases. According to the influencing factors, the prediction model equation is: logit (P) = 0.722 × age + 0.558 × drinking history + 1.082 × nutritional risk at admission + 0.626 × no nutritional support in hospital－1.483 × Caiteng grade + 0.442 × NIHSS score + 0.479－31.187. The AUC of this model for predicting short-term malnutrition was 0.863 (95% CI 0.811-0.914) . The sensitivity and specificity of the maximum Youden index (0.703) were 87.50% and 83.90%, respectively. Goodness of fit test χ2=2.754, P=0.498. The validation cohort included 126 AIS patients without underlying metabolic diseases. The sensitivity, specificity and accuracy of the validation cohort-based model for predicting malnutrition were 86.96%, 83.50% and 84.13%, respectively. Conclusions Advanced age, drinking history, nutritional risk at admission, no nutritional support in hospital, low Caiteng grade and high NIHSS score at admission were the influencing factors of short-term malnutrition in AIS patients without underlying metabolic diseases. The clinical prediction model based on the above indicators has good prediction performance.

DHA能有效促进大脑发育、改善视力、预防心血管系统疾病等，但其在人体内的生成量不能满足需求，需要靠食物获得。开发DHA营养强化鸡蛋，可以为人们获取足量、廉价、优质的DHA提供有效途径。为了加强对DHA营养强化鸡蛋的研发，推动其进一步发展，从DHA的生理功能视角出发，分析了DHA营养强化鸡蛋开发优势、饲料脂肪酸对鸡蛋中DHA的调控机制，阐述了DHA营养强化鸡蛋的脂质组成、饲料中DHA的来源及鸡蛋中DHA的稳定性。富含DHA的日粮可生产富集DHA的鸡蛋，且蛋黄中的DHA具有较高的稳定性，同时DHA营养强化鸡蛋食用方便、便于保存，且价格相对低廉，因此DHA营养强化鸡蛋具有广阔的发展前景。 Docosahexaenoic acid (DHA) is effective in promoting brain development, improving vision and preventing cardiovascular system diseases, but its production in the human body does not meet the demand and needs to be obtained from food. The development of DHA fortified eggs can provide an effective way for people to obtain sufficient, cheap and high-quality DHA. To strengthen the research and promote further development, the advantages of DHA fortified eggs and the regulation mechanism of feed fatty acids to DHA were analyzed from the perspective of physiological function of DHA. In addition, the lipid composition of DHA fortified eggs, sources of DHA in feed, and the stability of DHA in eggs were described. DHA-enriched diets can produce DHA-enriched eggs, and the DHA in the yolk has high stability. DHA fortified eggs provide convenience for consumption, storage and saving costs, so DHA fortified eggs have a wide range of development prospects.

为探索不同烘烤条件下奇亚籽油中苯并\[a\]芘含量的变化规律，在不同的烘烤温度（60、100、140、180 ℃）和烘烤时间（10、30、50、70、90 min）下烘烤奇亚籽，采用液压压榨制备奇亚籽油。观察奇亚籽油色泽，并记录其气味。以MIL-101(Cr)为分散式固相萃取材料，采用分散式固相萃取-高效液相色谱-荧光检测器对苯并\[a\]芘进行定量检测。结果表明：烘烤条件对奇亚籽油的色泽、气味影响较大；随着烘烤温度的升高及烘烤时间的延长，奇亚籽油中苯并\[a\]芘含量逐渐升高，且烘烤温度越高、烘烤时间越长，苯并\[a\]芘含量增幅越大。参考GB 2762—2017及欧盟No 835/2011对食用油中苯并\[a\]芘的限量规定，并结合奇亚籽油的色泽、透明度和气味变化规律，在压榨前烘烤奇亚籽时，烘烤温度不应超过140 ℃，烘烤时间不应超过50 min。 n order to study the variation rule of benzo(a)pyrene content in chia seed oil under different roasting conditions, chia seed oil was prepared by hydraulic pressure after roasting chia seed at different temperatures(60, 100, 140, 180 ℃) and different time(10, 30, 50, 70, 90 min). The color and flavor of chia seed oil were observed. MIL-101(Cr) was used as the dispersive solid phase extraction material, and the benzo(a)pyrene content in chia seed oil was quantitatively detected by dispersive solid phase extraction-high performance liquid chromatography tandem fluorescence detector. The results showed that the roasting conditions had great influence on the color and flavor of chia seed oil. The benzo(a)pyrene content in chia seed oil increased gradually with the increase of roasting temperature and roasting time, and the higher the temperature and longer the time, the greater the increase of benzo(a)pyrene content. With reference to the limit of benzo(a)pyrene in edible oil of GB 2762-2017 and EU No 835/2011, and combining the variation of color, transparency and flavor of chia seed oil, when roasting chia seeds before pressing, the reasonable roasting temperature and roasting time should not exceed 140 ℃ and 50 min respectively.

为探究奇亚籽油微胶囊的储藏稳定性及释放性质，通过监测奇亚籽油微胶囊在4、25、65 ℃下储藏过程中过氧化值的变化，对其进行氧化动力学研究及货架期预测；测定了不同温度和pH对其芯材释放率的影响，并采用Avrami′s公式分析微胶囊中芯材的释放率，考察微胶囊在储藏期间的释放动力学。结果表明：奇亚籽油经微胶囊化后，过氧化值上升速率降低，符合一级氧化动力学方程；25 ℃储藏条件下，奇亚籽油的货架期为16 d，而微胶囊的货架期延长至101 d；且微胶囊在65 ℃储藏6 d后仍能保持较高α-亚麻酸含量（54.64%）；高温、强酸、强碱环境会促进微胶囊中奇亚籽油的释放，其释放介于一级释放动力学和二级释放动力学之间。综上，微胶囊化可有效减缓奇亚籽油的氧化，提高奇亚籽油的储藏稳定性，延长货架期。 To explore the storage stability and release properties of chia seed oil microcapsules, the oxidation kinetics and predicted product shelf life were studied by monitoring the change of peroxide value (POV) of chia seed oil microcapsules stored at 4, 25 ℃and 65 ℃,and the effects of temperature and pH on its release were determined, and the release kinetics during storage was investigated by analyzing the release rate of chia seed oil with Avrami′s equation. The results showed that the increase rate of POV decreased after microencapsulation, which conformed to the first-order oxidation kinetics equation. The shelf life of chia seed oil at 25 ℃ was 16 d, while the shelf life of microcapsules was extended to 101 d. And the α-linolenic acid content still remained high (54.64%) at 65 ℃ for 6 d. Besides, the high temperature, strong acid and alkali environment could promote the release of chia seed oil. The release reaction of the microcapsules was between the first-order release dynamics and the second-order release dynamics. In conclusion, microencapsulation could effectively slow down the oxidation of chia seed oil, improve its storage stability, and prolong the shelf life.

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Copyright of Journal of Functional Materials / Gongneng Cailiao is the property of Chongqing Functional Materials Periodical Press 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 Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department 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.)

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Copyright of Asian Journals of Ecotoxicology is the property of Gai Kan Bian Wei Hui 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 Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department 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 Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department 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.)