Food Chemistry: X最新文献_第5页

Lactiplantibacillus plantarum-based inoculated fermentation of Guiyang sour rice-noodles improved its flavor quality 以植物乳杆菌为菌源接种发酵贵阳酸米粉，改善了其风味品质

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-22 DOI: 10.1016/j.fochx.2025.103066

Xiefei Li , Jieyu Yang , Hanling Liang , Guoze Wang , Jiahong Zhang , Peng Luo , Chunwei Wu

{"title":"Lactiplantibacillus plantarum-based inoculated fermentation of Guiyang sour rice-noodles improved its flavor quality","authors":"Xiefei Li , Jieyu Yang , Hanling Liang , Guoze Wang , Jiahong Zhang , Peng Luo , Chunwei Wu","doi":"10.1016/j.fochx.2025.103066","DOIUrl":"10.1016/j.fochx.2025.103066","url":null,"abstract":"<div><div>This study investigated the use of <em>Lactiplantibacillus plantarum</em> to fermentation and mitigate the generation of stink and unstable flavor quality during the natural fermentation (NF) of Guiyang sour rice-noodles. The mechanisms were explored using flavoromics, metabolomics, and microbiomics. The results showed that alcohols and aldehydes were the primary volatile flavor compounds in Guiyang sour rice-noodles. Inoculated fermentation (IF) significantly increased the concentrations of these compounds while reducing off-odor by decreasing the abundance of butyric acid-producing microorganisms, thereby potentially improving the aroma. In the IF group, 23 non-volatile flavor compounds increased, while 24 decreased, involving 16 metabolic pathways. Correlation network analysis revealed a strong association between <em>L. plantarum</em> and the production of alcohols, aldehydes, unsaturated fatty acids, free amino acids, and organic acids. These findings suggest that IF overcomes the limitations of NF, enhancing the flavor profile of Guiyang sour rice-noodles and providing a theoretical basis for optimizing its production process.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103066"},"PeriodicalIF":8.2,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integrated microbial and proteomic analysis elucidates quality degradation mechanisms of fresh milk through the industrial processing stage 综合微生物学和蛋白质组学分析阐明了鲜奶在工业加工阶段的质量降解机制

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-22 DOI: 10.1016/j.fochx.2025.103062

Xudong He , Feiyan Yang , Guangfan Qu , Hanzhi Zhang , Ming Yi , Xu Wang , Shuguo Sun

{"title":"Integrated microbial and proteomic analysis elucidates quality degradation mechanisms of fresh milk through the industrial processing stage","authors":"Xudong He , Feiyan Yang , Guangfan Qu , Hanzhi Zhang , Ming Yi , Xu Wang , Shuguo Sun","doi":"10.1016/j.fochx.2025.103062","DOIUrl":"10.1016/j.fochx.2025.103062","url":null,"abstract":"<div><div>Fresh milk quality deterioration during processing is a major dairy challenge, with microbial-driven protein degradation mechanisms unclear. This study pioneers an integrated microbiome-proteome approach to systematically elucidate the dynamic interplay between microbial succession and protein quality changes during industrial processing. Microbial community analysis revealed oscillatory richness, with 2.3-fold and 1.8-fold increases during pre-treatment (PL) and refrigerated transport (RC), respectively. Pseudomonas (12.4 % → 31.7 %) and Acinetobacter (8.1 % → 19.3 %) dominated key phases, with proteomics showing significant nutrient loss (IgM: −69.8 %; IgG: −54.15 %). Integrating microbial metagenomics with proteolytic pathway analysis identified proteases from Pseudomonas and Acinetobacter as key drivers of protein degradation (68 % activity). Pasteurization cut microbial load by 82 % but paradoxically intensified nutrient loss via protein denaturation. Crucially, our data establish a time-dependent degradation model, revealing that combined microbial enzymatic action and thermal effects account for 76 % of total protein hydrolysis, providing a theoretical framework for developing targeted intervention strategies in dairy processing optimization.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103062"},"PeriodicalIF":8.2,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Natural phenolics as multitarget antimicrobials for food preservation: mechanisms of action 天然酚类物质作为食品保鲜的多靶点抗菌剂：作用机制

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-20 DOI: 10.1016/j.fochx.2025.103056

Lei Zhao , Ya Zhou , Weiguo Yue , Qingshan Shen , Jingxuan Ke , Yanli Ma , Lifang Zhang , Hua Bian

{"title":"Natural phenolics as multitarget antimicrobials for food preservation: mechanisms of action","authors":"Lei Zhao , Ya Zhou , Weiguo Yue , Qingshan Shen , Jingxuan Ke , Yanli Ma , Lifang Zhang , Hua Bian","doi":"10.1016/j.fochx.2025.103056","DOIUrl":"10.1016/j.fochx.2025.103056","url":null,"abstract":"<div><div>Natural phenolics are emerging as promising clean-label antimicrobials, yet evidence for their multitarget mechanisms remains scattered. This review synthesizes 158 studies (2013–2025) on <em>Escherichia coli</em>, <em>Staphylococcus aureus</em>, and related pathogens. Three converging antibacterial targets are identified: ROS generation (72 % of phenolics), membrane disruption (58 %), and DNA interaction (41 %). Compounds such as bisdemethoxycurcumin, gallic acid, thymol, and Epigallocatechin gallate (EGCG) act across all targets, reducing bacterial counts by up to 4 log CFU/mL at ≤2 × MIC. A cascade mechanism is proposed: ROS triggers lipid peroxidation, weakening membranes, enhancing phenolic uptake, and accelerating DNA damage. Food matrix factors (pH, fat, water activity, microbiota) can suppress efficacy by up to 90 %. Emerging delivery strategies—nanoemulsions, biopolymer capsules, and active films—partially restore function. This review integrates molecular insights with food system data, offering a practical framework for designing robust phenolic-based antimicrobials.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103056"},"PeriodicalIF":8.2,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Both 1-methylcyclopropene treatment and fresh-keeping mats mitigate peel browning and affect the aroma of Xinjiang “Yinggeer” flat peaches during cold storage 1-甲基环丙烯处理和保鲜垫均能减轻新疆莺耳扁桃在冷藏过程中的果皮褐变，并影响其香气

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-20 DOI: 10.1016/j.fochx.2025.103051

Xiaobin Ji , Huijing Guo , Jiluan Chen , Fangyuan Song

{"title":"Both 1-methylcyclopropene treatment and fresh-keeping mats mitigate peel browning and affect the aroma of Xinjiang “Yinggeer” flat peaches during cold storage","authors":"Xiaobin Ji , Huijing Guo , Jiluan Chen , Fangyuan Song","doi":"10.1016/j.fochx.2025.103051","DOIUrl":"10.1016/j.fochx.2025.103051","url":null,"abstract":"<div><div>The current study explored the effects of 1-methylcyclopropene (1-MCP) and fresh-keeping mats (FKP) on aroma volatile levels and peel browning (PB) in flat peaches during.</div><div>cold storage. Both 1-MCP and FKP treatments prevented PB by inhibiting the activity of polyphenol oxidase, lipoxygenase, and peroxidase; reducing relative electrolytic leakage; and down-regulating malondialdehyde levels, thus increasing the content of unsaturated fatty acids. Although both the 1-MCP and FKP treatments prevented PB, FKP-treated fruit showed a higher content of aromatic compounds, greater fruit firmness, delayed reduction in the soluble solids content, and lower titratable acidity. Correlation and pathway analysis demonstrated that PB was positively correlated with polyphenol oxidase activity, peroxidase activity, relative electrolytic leakage, and malondialdehyde levels. Notably, the reduced peroxidase and polyphenol oxidase activities, relative electrolytic leakage, and malondialdehyde content inhibited PB in flat peaches. These findings show that FKP treatment is a simple and effective strategy for improving the storage quality of flat peaches.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103051"},"PeriodicalIF":8.2,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In-situ synthesized porphyrinic zirconium MOF-derived multilayered nanocomposite probe for ultra-sensitive immunosensor 原位合成卟啉锆mof衍生的超灵敏免疫传感器多层纳米复合探针

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-20 DOI: 10.1016/j.fochx.2025.103059

Xiangrui Li , Huan Lv , Xinyu Zhang , Wenjia Yang , Wencan Luo , Linghong Kong , Lu Zeng , Qiujin Zhu

{"title":"In-situ synthesized porphyrinic zirconium MOF-derived multilayered nanocomposite probe for ultra-sensitive immunosensor","authors":"Xiangrui Li , Huan Lv , Xinyu Zhang , Wenjia Yang , Wencan Luo , Linghong Kong , Lu Zeng , Qiujin Zhu","doi":"10.1016/j.fochx.2025.103059","DOIUrl":"10.1016/j.fochx.2025.103059","url":null,"abstract":"<div><div>Aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) is a major concern due to its widespread contamination and potential harm. Colorimetric lateral flow immunoassays (LFIAs) incorporating gold nanoparticles (AuNPs) are widely used for on-site analyte detection. However, it remains challenging due to the limited brightness of AuNPs. Herein, we introduce an immunosensor for highly sensitive AFB<sub>1</sub> detection utilizing a multilayered nanocomposite probe (PCN-224@Fe<sub>3</sub>O<sub>4</sub>@PDA@Ab/HRP), created by sequentially modifying Fe<sub>3</sub>O<sub>4</sub> nanoparticles, polydopamine layers, and horseradish peroxidase on a porphyrinic metal-organic framework, which offers magnetic separation, high signal brightness, and strong catalytic activity. Integrated with a competitive assay format, the immunosensor achieved ultrasensitive detection of AFB<sub>1</sub>, with a detection range of 0.003–3 ng/mL and a limit of detection (LOD) of 0.0014 ng/mL. Moreover, our immunosensor exhibited satisfactory recoveries and successful detection of AFB<sub>1</sub> in cereal samples. Therefore, this work offers innovative strategies for designing multi-functional nanocomposite probes that enhance detection sensitivity, holding great promise in food safety monitoring.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103059"},"PeriodicalIF":8.2,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fortification of fermented soy milk using whey protein isolate/gelatin microhydrogels-loaded with sesame bioactive peptides 用乳清分离蛋白/明胶微水凝胶-装载芝麻生物活性肽-强化发酵豆浆

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-20 DOI: 10.1016/j.fochx.2025.103061

Zahra Norouzi , Leila Nateghi , Ladan Rashidi , Sara Movahhed

{"title":"Fortification of fermented soy milk using whey protein isolate/gelatin microhydrogels-loaded with sesame bioactive peptides","authors":"Zahra Norouzi , Leila Nateghi , Ladan Rashidi , Sara Movahhed","doi":"10.1016/j.fochx.2025.103061","DOIUrl":"10.1016/j.fochx.2025.103061","url":null,"abstract":"<div><div>Sesame seed protein isolate (SSPI) and hydrolysate (SSPH) were encapsulated in microhydrogels made of gelatin (GL) and whey protein isolate (WPI) at varying concentrations. The study assessed encapsulation efficiency (EE), swelling degree (SW), and antioxidant activity. The best microhydrogel, with the highest EE (84.20 % ± 0.24 %, significantly higher than other treatments, <em>P</em> < 0.05), SW (31.67 % ± 0.16 %, <em>P</em> < 0.05), and radical scavenging activities (DPPH: 83.28 %, ABTS: 85.73 %), was formed with 3 % GL, 5 % WPI, and SSPH (100 μg/mL), designated as T8. This formulation showed superior antioxidant properties compared to SSPI. T8 had a particle size of 1094 nm, a surface charge of −40.5 mV, and a denaturation temperature of 91.52 °C. Its controlled release of SSPH in stomach and intestine conditions (35.34 % and 59.19 %, respectively) suggested protective effects. T8 was incorporated into soy milk with probiotic <em>L. rhamnosus</em>, improving acidity, viscosity, and sensory properties, while reducing syneresis and pathogen bacteria counts.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103061"},"PeriodicalIF":8.2,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Chardonnay grape skin residue on the chemical, sensory and nutritional value of Cabernet Sauvignon wine 霞多丽葡萄皮渣对赤霞珠葡萄酒化学、感官和营养价值的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-19 DOI: 10.1016/j.fochx.2025.103043

Xiaochun Zheng , Jie Sheng , Yu Chen , Bin Wang , Xuewei Shi

引用次数: 0

Study on the correlation and formation mechanism of flavor compounds and Maillard reaction products during the drying process of Litopenaeus vannamei 凡纳滨对虾干燥过程中风味化合物与美拉德反应产物的相关性及形成机理研究

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-19 DOI: 10.1016/j.fochx.2025.103054

Wenwen Luo , Shixin Hua , Mengxue He , Jianan Sun

{"title":"Study on the correlation and formation mechanism of flavor compounds and Maillard reaction products during the drying process of Litopenaeus vannamei","authors":"Wenwen Luo , Shixin Hua , Mengxue He , Jianan Sun","doi":"10.1016/j.fochx.2025.103054","DOIUrl":"10.1016/j.fochx.2025.103054","url":null,"abstract":"<div><div>Drying is an essential step of extending the shelf life and altering eating qualities of <em>Litopenaeus vannamei</em>. However, during the drying of <em>Litopenaeus vannamei</em>, the formation mechanisms for flavor and Maillard reaction products (MRPs) remain inadequately explored. This study investigated the effects on physicochemical properties, flavor and MRPs following four drying treatments. Microwave drying (MD) demonstrated excellent color, drying rate and aesthetic features. Correlation analyses revealed that when pyrazines accumulated, levels of MRPs like total advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (5-HMF) elevated. It was evident from using glucose-lysine simulation system that characteristic flavor components like 2-nonanone were preserved during MD without further reactions to produce pyrazines and aldehydes, as in air frying and roasted drying. Meanwhile, it prevented the formation of AGEs and 5-HMF. This study offered theoretical direction for the quality monitoring of <em>Litopenaeus vannamei</em> drying.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103054"},"PeriodicalIF":8.2,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative effects of ceramic vessels and conventional aging containers on the chemical composition, sensory attributes, and consumer perception of wine 陶瓷容器和传统陈酿容器对葡萄酒的化学成分、感官属性和消费者感知的比较影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-19 DOI: 10.1016/j.fochx.2025.103052

Yuqing Pang , Mengkun Zhang , Mengqi Ling , Demei Li , Shaoyang Wang , Meili Ye , Yibin Lan , Jinyi Hu , Xinke Zhang

{"title":"Comparative effects of ceramic vessels and conventional aging containers on the chemical composition, sensory attributes, and consumer perception of wine","authors":"Yuqing Pang , Mengkun Zhang , Mengqi Ling , Demei Li , Shaoyang Wang , Meili Ye , Yibin Lan , Jinyi Hu , Xinke Zhang","doi":"10.1016/j.fochx.2025.103052","DOIUrl":"10.1016/j.fochx.2025.103052","url":null,"abstract":"<div><div>The effects of ceramic pot on the sensory characteristics and chemical composition of aging Chardonnay and Cabernet Sauvignon wine were compared with stainless steel tanks and oak barrel. Similar to stainless steel tanks, ceramic pot acted as inert vessels with minimal influence on sensory attributes and volatile compounds of wine. Moderate micro‑oxygenation in ceramic pots stabilized red wine color, with dissolved oxygen levels between those in stainless steel tanks and oak barrels. Phenolic loss and anthocyanin derivatives formation correlated with dissolved oxygen levels in each vessel. After a simulated aging with oak chips, the wines in ceramic pot showed more similar sensory profiles to those in oak-barrel than those in stainless-steel tanks, regardless of their varied chemical compositions. The wines aged with oak chips, mimicking the surface-to-volume ratio of barrel aging, were most preferred by consumers for their enhanced fruitiness, improved mouthfeel, and balanced oak and herbal flavors.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103052"},"PeriodicalIF":8.2,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improvement of guar gum on fermentation characteristics and protein physicochemical properties of dough under freeze-thaw cycles 瓜尔胶对冻融循环下面团发酵特性及蛋白质理化性质的改善

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2025-09-19 DOI: 10.1016/j.fochx.2025.103058

Jiaxin Zheng, Dongdong Xie, Xing Li, Yuyang Li

{"title":"Improvement of guar gum on fermentation characteristics and protein physicochemical properties of dough under freeze-thaw cycles","authors":"Jiaxin Zheng, Dongdong Xie, Xing Li, Yuyang Li","doi":"10.1016/j.fochx.2025.103058","DOIUrl":"10.1016/j.fochx.2025.103058","url":null,"abstract":"<div><div>Frozen dough often faces freeze-thaw cycles (FT) caused by temperature fluctuations during production, transportation, and processing. The mechanism of guar gum's effect on dough improvement is explored by the freeze-thaw dough model in this study. The reducing sugar content was increased at 0.3 %, 0.6 %, and 0.9 % in FT0 and FT8 treatment, while decreased at 1.2 % guar gum, the content decreased at 0.9 and 1.2 % guar gum in FT4; the production of glycerol was increased at 0.6 % to 1.2 % groups in FT0, increased at 0.3 % to 1.2 % groups in FT4, increased at 0.3 % and 0.9 % groups in FT8, the content of glutathione in the dough was reduced in groups with guar gum. The maximum fermentation height, the dough's total CO<sub>2</sub> production, and holding gas production were at 0.6 % guar gum in FT0 and FT8. The highest content of gluten was at 0.6 % in FT4 and FT8. Guar gum addition inhibited the depolymerization of proteins, prevented the protein structure from transforming to a disordered structure, improved the structural integrity of proteins, and increased the development of disulfide bonds and glutenin macropolymers. In conclusion, 0.6 % performed best within the tested conditions.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103058"},"PeriodicalIF":8.2,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0