Journal of Cereal Science最新文献_第8页

Fungicidal effect of gaseous ozone in malting barley: Implications for Fusarium infections and grain germination 气态臭氧在发芽大麦中的杀菌效果：对镰刀菌感染和谷物发芽的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103973

Daniela Rodarte Sanchez , Birthe Møller Jespersen , Lars Holm Rasmussen , Mogens Larsen Andersen

{"title":"Fungicidal effect of gaseous ozone in malting barley: Implications for Fusarium infections and grain germination","authors":"Daniela Rodarte Sanchez , Birthe Møller Jespersen , Lars Holm Rasmussen , Mogens Larsen Andersen","doi":"10.1016/j.jcs.2024.103973","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103973","url":null,"abstract":"<div><p>Fungal infections pose a challenge in cereal grains, with <em>Fusarium</em> species, especially in malting barley, causing substantial economic losses and quality degradation. We investigated the effect of gaseous ozone on fungal deactivation and grain germination in spring malting barley, with focus on <em>Fusarium</em> spp. Five studies were performed: (1) ozone concentration (10–100 ppm) and exposure time (1–24 h) on high-moisture barley (19.8%); (2) ozone-treated barley stability over 120 days at 4 °C; (3) grain moisture content (12–20%); (4) relative humidity (23%, 54%, and 98%); and (5) temperature (13 °C, 20 °C, and 33 °C). Significant reductions in total fungal count and <em>Fusarium</em> spp. across all treatments were observed. Higher ozone concentrations and longer exposure times yielded greater reductions, with 100 ppm for 24 h achieving 99.2% and 98.2% reductions in total fungal count and <em>Fusarium</em> incidence, respectively. Grain germination exhibited a negative dose-dependent response but remained within recommended values. Ozone-treated barley preserved quality for 60 days in storage. Grain moisture content, relative humidity, and temperature did not significantly affect ozone's efficacy on fungi and grain germination. This study demonstrates ozone's efficacy against fungi while preserving barley germination, suggesting it as an eco-friendly fungicidal alternative.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103973"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0733521024001310/pdfft?md5=c6348f2b6c5cd4b16f99df1bb27e2212&pid=1-s2.0-S0733521024001310-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141541980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Contribution of sequential pretreatments and enzyme-assisted extraction to rice bran protein yield improvement 连续预处理和酶辅助提取对提高米糠蛋白质产量的贡献

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103970

Sirinan Lasrichan, Anja E.M. Janssen, Remko Boom

{"title":"Contribution of sequential pretreatments and enzyme-assisted extraction to rice bran protein yield improvement","authors":"Sirinan Lasrichan, Anja E.M. Janssen, Remko Boom","doi":"10.1016/j.jcs.2024.103970","DOIUrl":"10.1016/j.jcs.2024.103970","url":null,"abstract":"<div><p>Alcalase is commonly used in enzyme-assisted extraction of rice bran protein. However, broad handling of rice bran can affect proteins before proteolysis. Various pretreatments, including thermal stabilization, washing, defatting, alkaline extraction, and enzymatic cellulosic degradation, and combinations were identified regarding the present and possible handling processes of rice bran protein extraction to investigate their effects on the proteolysis of the protein afterward. Then, the protein extraction yield and proteolytic abilities were compared. The thermal stabilization of the rice bran strongly affects enzymatic protein extraction, which more elaborate extraction protocols can mitigate. Rice bran oil can be extracted earlier without seriously affecting the protein extraction. Washing removes native protease inhibitors and hence speeds up the protein extraction. Alkaline extraction is highly efficient but can cause protein denaturation, generating a challenging protein separation from the gel-like structure. The protein extraction with enzymatic (Ultimase) pretreatment is an efficient method that allows high hydrolysis of intact rice bran protein during the protein extraction step.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103970"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0733521024001280/pdfft?md5=889272ba5cf0ab52ebcdef76ee087b54&pid=1-s2.0-S0733521024001280-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141623213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of electric cooker soaking temperature on palatability of cooked aged indica rice 电饭锅浸泡温度对熟陈籼米适口性的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103982

Yucen Chen , Mengqin Zhu , Xingwei Wang , Yuhan Yan , Qing Ji , Jing Li , Shuqin Xia

{"title":"Effect of electric cooker soaking temperature on palatability of cooked aged indica rice","authors":"Yucen Chen , Mengqin Zhu , Xingwei Wang , Yuhan Yan , Qing Ji , Jing Li , Shuqin Xia","doi":"10.1016/j.jcs.2024.103982","DOIUrl":"10.1016/j.jcs.2024.103982","url":null,"abstract":"<div><p>Based on sensory evaluation and texture characteristics, the improving effect of soaking temperature adjustment in an electric cooker on the palatability of cooked aged indica rice was investigated. The water content and distribution, starch gelatinization, and crystal structure of aged rice grains were analyzed at different soaking temperatures. The results demonstrated that soaking aged indica rice at low temperatures (25 °C and 40 °C) and high temperature (70 °C) increased hardness and reduced viscoelasticity, which were not conducive to achieving desirable sensory qualities. Conversely, soaking treatment at 50 °C positively impacts the palatability of aged indica rice. This treatment increased the proportion of structural water in aged rice grains to 6.38% and reduced starch crystallinity to 22.61%, thereby facilitating starch gelatinization and promoting the formation of desirable taste during subsequent cooking stages. Microstructural analysis revealed that soaked aged indica rice exhibited increased water absorption rates and more uniform distribution of moisture. These findings provided valuable insights for optimizing the cooking process of aged indica rice using the electric cooker.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103982"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141714474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Critical conditions for the formation of Maillard Reaction Products (MRP) in bread: An integrative review 面包中形成马氏反应产物（MRP）的关键条件：综述

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103985

Luísa dos Santos Conceição , Beatriz Santos de Almeida , Simone Florentino de Souza , Victor Otero Martinez , Márcia Filgueiras Rebelo de Matos , Lílian Lessa Andrade , Walison Fabio Ruggiero , Laise Cedraz Pinto Matos

{"title":"Critical conditions for the formation of Maillard Reaction Products (MRP) in bread: An integrative review","authors":"Luísa dos Santos Conceição , Beatriz Santos de Almeida , Simone Florentino de Souza , Victor Otero Martinez , Márcia Filgueiras Rebelo de Matos , Lílian Lessa Andrade , Walison Fabio Ruggiero , Laise Cedraz Pinto Matos","doi":"10.1016/j.jcs.2024.103985","DOIUrl":"10.1016/j.jcs.2024.103985","url":null,"abstract":"<div><p>Bread is a food of high consumption worldwide the thermal processing causes the formation of Maillard Reaction Products (MRP). Despite the beneficial sensorial impact, MRP are implicated in harmful effects on human health. This study aimed to review data on critical preparation factors and their influence on specific MRP contents in different types of bread and identify ways to mitigate the formation of these compounds in breadmaking. Acrylamide (AA) and hydroxymethylfurfural (HMF) stood out with the highest frequency of quantification in bread. In thermal processing, the highest AA contents are related to the increase in temperature depending on the exposure time; the highest HMF contents are exclusively related to the increase in temperature (regardless of time); and FUR levels decrease depending on temperature intensity and longer exposure time. A temperature of up to 220 °C tends to form less MRP for up to 60 min of roasting. The evolution of MRP in bread is affected by the weight of the baked dough; type, composition, and refinement of flour; type of yeast/leaven; modified atmosphere equipment and technologies during baking, and essentially, thermal exposure (time x temperature). These factors can contribute to good manufacturing practice criteria for mitigating MRP in bread.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103985"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141736689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Physicochemical quality improvement of dried rice noodles by direct heat-moisture treatment during the drying process 在干燥过程中通过直接热湿处理改善干米粉的理化质量

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103986

Ying Liu , Qingling Luo , Jia Chen , Guohua Zhao , Fayin Ye

{"title":"Physicochemical quality improvement of dried rice noodles by direct heat-moisture treatment during the drying process","authors":"Ying Liu , Qingling Luo , Jia Chen , Guohua Zhao , Fayin Ye","doi":"10.1016/j.jcs.2024.103986","DOIUrl":"10.1016/j.jcs.2024.103986","url":null,"abstract":"<div><p>In view of the advantage of heat-moisture treatment (HMT) in modifying the properties of starchy materials, the purpose of this study was to explore the effects of directly applying HMT during the drying process on the properties of dried rice noodles. As attained to prescribed moisture content (20%–35%), the rice noodles were subjected to HMT at 110 °C for 2 h. By HMT, the dried rice noodles exhibited greater structural orderliness and thermal resistance. The relative crystallinity increased from 8.73% to 11.50% and the short-range order (the absorbance ratio of 1047 cm<sup>−1</sup>/1022 cm<sup>−1</sup>) increased from 0.57 to 0.72. On the contrary, the lamellar thickness, the radius of gyration, and the mass fractal dimension and pasting viscosities were lowered. Then, HMT induced dried rice noodles with restricted starch leaching during rehydration and reduced cooking loss. HMT increased microstructure homogeneity and texture properties of the cooked rice noodles. Notably, the heat-moisture treated rice noodles at 20% moisture content showed a significant higher cooking yield, about threefold of extensibility, and 1.68 folds of chewiness than the control. Our findings, if generally applicable to the processing of rice noodles, could offer a streamlined approach to increasing the quality of dried rice noodles.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103986"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141736690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Development of a germplasm master set covering variability of high molecular weight glutenin subunits for the GLU-A1 locus in Triticum sp. 为小麦 GLU-A1 基因座开发涵盖高分子量谷蛋白亚基变异性的种质母本集。

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103968

Francisco Andrade, Juan B. Alvarez, Carlos Guzmán

{"title":"Development of a germplasm master set covering variability of high molecular weight glutenin subunits for the GLU-A1 locus in Triticum sp.","authors":"Francisco Andrade, Juan B. Alvarez, Carlos Guzmán","doi":"10.1016/j.jcs.2024.103968","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103968","url":null,"abstract":"<div><p>Gluten quality is an important characteristic of wheat. Gluten is a viscoelastic protein network that is formed after hydrating and mixing wheat flour. This protein network is mainly composed of glutenins (High and Low Molecular Weight Glutenins (HMW-GS and LMW-GS, respectively)) and gliadins. HMW-GS are codified by the loci <em>GLU-A1</em>, <em>GLU-B1</em> and <em>GLU-D1</em> in common wheat. For the <em>GLU-A1</em> locus, many alleles have been described and collected in the Wheat Gene Catalogue (WGC). Many of those alleles have not been compared in conjunction and it is not possible to know if the current <em>GLU-A1</em> variability described is real or it is overestimated. This study has focused on collecting all the germplasm associated with <em>GLU-A1</em> variability, to verify the <em>GLU-A1</em> allele of each accession and if the current variability described in the WGC is real. It was possible to collect and compare by SDS-PAGE most of the germplasm described in the WGC. The identity of many alleles was confirmed while there are other cases that should be reviewed in more detail. This study contributes to the correct classification of the <em>GLU-A1</em> diversity and will promote the use of different alleles in future breeding programs aiming to improve gluten quality.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103968"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0733521024001267/pdfft?md5=47f9ffd8bd9473527a2b198fe0b2cd66&pid=1-s2.0-S0733521024001267-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141483708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of salts on the protein composition and functionality of gluten 盐对面筋蛋白质组成和功能的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103978

Nina Hoeller , Katharina Anne Scherf

{"title":"Influence of salts on the protein composition and functionality of gluten","authors":"Nina Hoeller , Katharina Anne Scherf","doi":"10.1016/j.jcs.2024.103978","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103978","url":null,"abstract":"<div><p>Different salts were added to gluten to investigate the effects of different cations on a fully developed gluten network. The chloride salts KCl, NaCl, MgCl<sub>2</sub>, CaCl<sub>2</sub> were mixed with pre-isolated wet gluten in a low and high dose, and the gluten was dried at 40 °C and 80 °C to yield vital gluten. The impact of the individual cations on the gluten protein composition and functionality was determined by analysis of chemical and rheological properties of vital and wet gluten. All cations influenced the gluten protein composition and the rheological behaviour. While the observed changes could not be attributed to the order of the Hofmeister series, monovalent, kosmotropic cations K<sup>+</sup> and Na<sup>+</sup> and divalent, chaotropic cations Mg<sup>2+</sup> and Ca<sup>2+</sup> showed similar behaviour in terms of protein composition and functional properties. Salts therefore have an influence on the gluten protein composition of a fully developed gluten network and gluten protein composition and functionality can be altered by an after-treatment process in a targeted way.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103978"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S073352102400136X/pdfft?md5=00c156c8c5a6e974bd3d636d1b8932f3&pid=1-s2.0-S073352102400136X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141582817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The combined effect of acid and mild heat treatment on the shelf-life and quality of fresh wet noodles 酸和低温热处理对新鲜湿面条保质期和质量的综合影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103980

Qi-Xi Tan , Xiao-Na Guo , Ke-Xue Zhu

{"title":"The combined effect of acid and mild heat treatment on the shelf-life and quality of fresh wet noodles","authors":"Qi-Xi Tan , Xiao-Na Guo , Ke-Xue Zhu","doi":"10.1016/j.jcs.2024.103980","DOIUrl":"https://doi.org/10.1016/j.jcs.2024.103980","url":null,"abstract":"<div><p>In this research, changes in microbial shelf-life and quality characteristics of fresh wet noodles (FWNs) were analyzed under acid and different mild heat treatment conditions. Acid combined with heat treatment at 50 °C for 30 min extended the shelf-life of FWNs by 30–40 d and effectively delayed the color deterioration of FWNs. The water absorption of FWNs was reduced by the mild heat treatment. Meanwhile, the cooking loss of the noodles and hardness significantly (<em>p</em> < 0.05) increased. Differential scanning calorimetry (DSC) analysis showed that the gelatinization enthalpy of the starch in FWNs decreased and the gelatinization temperature increased. The X-ray diffraction (XRD) results showed that the crystallinity of the starch decreased from 27.51% to 24.2% after mild heat treatment. In addition, it was observed by confocal laser scanning microscope that the mild heat treatment made the gluten networks more continuous. The free sulfhydryl content of noodles showed a decreasing trend, while the sodium dodecyl sulfate-extractable protein (SDS-EP) value was also significantly (<em>p</em> < 0.05) reduced. Overall, the combination of mild heat treatment with acid extended the shelf-life of FWNs and had less impact on their quality.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103980"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141607635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Separation of bran from bulgur through tribocharging with Teflon 通过特氟隆三重加料将麸皮从苞米中分离出来

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103976

Sema Nur Kayıran, Mustafa Bayram

引用次数: 0

Responses of rice qualities to temperature and light in three different ecological environments in karst regions 喀斯特地区三种不同生态环境中水稻品质对温度和光照的反应

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-01 DOI: 10.1016/j.jcs.2024.103984

Yuling Xia , Jianquan Qin , Ruike Huang , Fan Feng , Quanzhi Zhao , Xiaoyan Song

{"title":"Responses of rice qualities to temperature and light in three different ecological environments in karst regions","authors":"Yuling Xia , Jianquan Qin , Ruike Huang , Fan Feng , Quanzhi Zhao , Xiaoyan Song","doi":"10.1016/j.jcs.2024.103984","DOIUrl":"10.1016/j.jcs.2024.103984","url":null,"abstract":"<div><p>Rice cultivation in Karst regions shows significant variations in both yield and quality due to temperature and light. Herein, 241 varieties including 198 <em>indica</em> rice and 43 <em>japonica</em> rice were planted in three ecological regions to investigate responses of rice qualities to meteorological factors. Results showed that in regions with higher average temperature (25.43 °C) and less daily sunshine hour (2.53 h/day), the appearance qualities (chalkiness degree, chalkiness rate and size) and processing qualities (brown rice percentage, head rice and milled rice percentages) were significantly reduced (<em>p</em> < 0.05). A total of 723 samples in three ecological environments were grouped into 4 clusters, arranged in descending order of cluster scores. In high-scoring cluster, the processing quality, appearance quality, protein content, hot paste viscosity, consistence viscosity, and setback viscosity were negatively correlated with temperatures (average temperature, temperature difference, effective accumulated temperature, maximum and minimum temperatures) from heading to mature stages, but positively correlated with sunshine hours. Apparent amylose contents were negatively correlated with temperatures but not significantly correlated with sunshine hours. In low-scoring cluster, only the processing quality had significant correlations with meteorological factors. These findings revealed the interaction between temperature and light for the formation of rice quality.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"118 ","pages":"Article 103984"},"PeriodicalIF":3.9,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141629763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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