Food chemistry advances最新文献_第5页

The nutraceutical characterization of high-yielding rice varieties 高产水稻品种的营养保健特性

Food chemistry advances Pub Date : 2025-04-25 DOI: 10.1016/j.focha.2025.100984

Habibul Bari Shozib, Md. Mariful Islam

引用次数: 0

Carotenoid and tocopherol content of pungent spice red peppers as affected by genetic and abiotic factors 辣椒类胡萝卜素和生育酚含量受遗传和非生物因素的影响

Food chemistry advances Pub Date : 2025-04-24 DOI: 10.1016/j.focha.2025.100987

Ingrid M. Gyalai , Ferenc Lantos , Hussein G. Daood , Flórián Kovács , Adrienn Szarvas , Lajos Helyes

{"title":"Carotenoid and tocopherol content of pungent spice red peppers as affected by genetic and abiotic factors","authors":"Ingrid M. Gyalai , Ferenc Lantos , Hussein G. Daood , Flórián Kovács , Adrienn Szarvas , Lajos Helyes","doi":"10.1016/j.focha.2025.100987","DOIUrl":"10.1016/j.focha.2025.100987","url":null,"abstract":"<div><div>The effect of climate and genetic factors on fat-soluble phytochemicals of four pungent peppers were investigated. The carotenoids and tocopherols were determined by recent chromatographic methods. Low temperature and high precipitation promoted synthesis of yellow-coloured carotenoid groups and provitamin A, while the climate with high temperature low precipitation, were favourable for the synthesis of the red xanthophylls. The provitamins A increased by 7–81 % when the precipitation was substantially high and the temperature low in 2022. The total red carotenoids were lower by 4–35 % as compared to their content at the first harvest of the same season. In 2023, provitamins A were lower by 45–75 % and total red xanthophylls higher by 7–32 % due to change in climate conditions towards high precipitation and low temperature. The seasonal variation in climate had a strong significant impact on the tocopherol content of peppers. The climate variation between the two seasons resulted in an increase of 12–44 % and 46–72 % for the SZ178 and BHJ respectively. The genotypes differed significantly in phytochemical response to climate changes. In conclusion, the SZ178 and BHJ varieties are recommended due to their adaptation to climate changes. In future, genetic studies should consider the interaction between abiotic and genetic factors</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100987"},"PeriodicalIF":0.0,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143886648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Encapsulation of red palm oil using porous starch from Canna edulis Kerr 用美人蕉多孔淀粉包封红棕榈油

Food chemistry advances Pub Date : 2025-04-23 DOI: 10.1016/j.focha.2025.100989

Bagas Satria Putra, Sri Raharjo, Lucia Dhiantika Witasari

{"title":"Encapsulation of red palm oil using porous starch from Canna edulis Kerr","authors":"Bagas Satria Putra, Sri Raharjo, Lucia Dhiantika Witasari","doi":"10.1016/j.focha.2025.100989","DOIUrl":"10.1016/j.focha.2025.100989","url":null,"abstract":"<div><div>Red palm oil (RPO) has high phytonutrient content and is susceptible to oxygen, high temperatures, and light. Porous starch is thought to be protective of RPO because in the enzymatic process, pores are formed in the starch granules, which can become wall material through encapsulation. In this study, RPO encapsulation was performed using porous canna starch by spray drying. This study aimed to determine the best formula to encapsulate RPO using porous starch (PS) from canna (<em>Canna edulis</em> Kerr.) and evaluate the physical and chemical properties and encapsulation efficiency of the encapsulated product. The encapsulation process begins with making porous starch from the canna starch (<em>Canna edulis</em> Kerr.) using thermostable α-amylase. The emulsion consist of 40 % canna porous starch and gum arabic as emulsifiers, 10 % RPO, and 50 % water was mixed prior encapsulation by spray drying with inlet temperatures of the spray dryer were 120 °C. The results showed that the 40 % : 60 % formula (porous starch : gum arabic) demonstrated the best encapsulation efficiency value of 83.09 %, an increase of approximately 22 % compared with the control. Scanning electron microscopy and Fourier transform infrared results show that RPO is adsorbed on the starch surface, RPO functional groups are detected, and an amorphous structure is formed as shown in the X-ray diffraction results. The peroxide value (PV) test value, which is an index of the amount of oxidized oil in RPO encapsulated with porous starch, was lower than that in RPO encapsulated with control native starch (NS). Thus, the PS encapsulated RPO exhibit good quality even after drying.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100989"},"PeriodicalIF":0.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Systematic review on effectiveness of flavonoids against hypercholesterolemia: Insights from in-silico, in-vitro, and in-vivo studies 类黄酮对高胆固醇血症疗效的系统综述：硅学、体外和体内研究的启示

Food chemistry advances Pub Date : 2025-04-21 DOI: 10.1016/j.focha.2025.100981

Nurnazira Hanis , Nurul Azira Ismail , Ernie Zuraida Ali

{"title":"Systematic review on effectiveness of flavonoids against hypercholesterolemia: Insights from in-silico, in-vitro, and in-vivo studies","authors":"Nurnazira Hanis , Nurul Azira Ismail , Ernie Zuraida Ali","doi":"10.1016/j.focha.2025.100981","DOIUrl":"10.1016/j.focha.2025.100981","url":null,"abstract":"<div><div>Abnormal cholesterol levels have been linked to one of modifiable risk factor called hypercholesterolemia and attributable risk of developing cardiovascular disease (CVD). Flavonoids from natural products have shown beneficial to treat hypercholesterolemia and it is believed having minimal side effects. Nevertheless, the finding of these studies is still controversial to study the effectiveness of flavonoids against hypercholesterolemia through preclinical studies; in-silico, in-vitro, and in-vivo. As a result, we carried out a systematic review to identify the effectiveness and relationship between cholesterol level and flavonoids through three study of in-silico, in-vitro and in-vivo. A comprehensive search for all study design of flavonoids was carried out up to 2023 using pertinent keywords in databases in Pubmed, Hindawi and ScienceDirect. The results showed that flavonoids from different natural products considerable raised or maintaining serum high-density lipoprotein cholesterol (HDL-C) while lowering the blood cholesterol level of low-density lipoprotein cholesterol (LDL-C), very-low-density lipoprotein (VLDL), total cholesterol (TC) and triglyceride (TG). Additionally, flavonoids showed evidence in increasing anti-oxidant activity in 2,2-diphenyl-1-picrylhydrazyl (DPPH), Glutathione peroxidase (GPx), Superoxide dismutase (SOD) activities. Furthermore, flavonoids promote lowering lipid synthesis in 3T3-L1 adipocytes. Meanwhile, in-silico approaches show evidence of flavonoids interact with two human proteins 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase (HMGCR) and human pancreatic α-amylase (HPA) with binding energy values ranging from -7.3 to -9.5kcal/mol. The overall results confirm that flavonoids decrease the cholesterol level and risk of CVD. Hence, giving evidence that flavonoids is having potential in treating the hypercholesterolemia.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100981"},"PeriodicalIF":0.0,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Can a mixture of green and wild propolis extracts have a synergistic antioxidant effect in situ? An oil-in-water emulsion application 绿色和野生蜂胶提取物的混合物是否具有原位协同抗氧化作用？水包油乳液的应用

Food chemistry advances Pub Date : 2025-04-21 DOI: 10.1016/j.focha.2025.100985

José Dilson Francisco Da Silva , Fernanda Cristina Breda , Lucila Cendon Ribeiro , Jessica Aparecida De Lima , Andresa Berretta , Osmar Damian Prestes , Renato Zanella , Alexandre José Cichoski , Renius De Oliveira Mello

{"title":"Can a mixture of green and wild propolis extracts have a synergistic antioxidant effect in situ? An oil-in-water emulsion application","authors":"José Dilson Francisco Da Silva , Fernanda Cristina Breda , Lucila Cendon Ribeiro , Jessica Aparecida De Lima , Andresa Berretta , Osmar Damian Prestes , Renato Zanella , Alexandre José Cichoski , Renius De Oliveira Mello","doi":"10.1016/j.focha.2025.100985","DOIUrl":"10.1016/j.focha.2025.100985","url":null,"abstract":"<div><div>This study sought to assess the antioxidant synergism <em>in situ</em> (within a food emulsion) between green (GPE) and brown (BPE) Brazilian propolis extracts. A mixture of GPE and BPE (GPE+BPE) was evaluated in a 59:41 v/v ratio, along with the individual extracts (<em>i.e.</em>, GPE and BPE). For comparison, butylated hydroxytoluene (BHT) and a negative control (ethanol) were included. A completely randomized experimental design with a 5 × 5 factorial arrangement was utilized to assess the effectiveness of the five treatments on oxidative stability (evaluated by peroxide value [PV] and thiobarbituric acid reactive substance [TBARS]) of the emulsion stored under accelerated conditions. All antioxidants maintained low levels of oxidation products in the emulsions (primary stage). The mixture (GPE+BPE) enhanced the emulsion’s oxidative stability, exhibiting lower peroxide production (<em>k</em> = 0.0550 meq/L/d) compared to the isolated extracts, which had higher PV formation rates (<em>k</em> = 0.0822 and <em>k</em> = 0.1134 meq/L/d, respectively), thus indicating <em>in situ</em> synergism between the BPE and GPE. Quantitatively, the synergistic antioxidant effect <em>in situ</em> was about 30 %. This study is the first to demonstrate antioxidant synergism <em>in situ</em> between Brazilian propolis extracts, offering stronger evidence that mixed propolis extracts can act more effectively as antioxidants in food.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100985"},"PeriodicalIF":0.0,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Profiling lipid extracted from coconut (Cocos nucifera L.) meat using liquid chromatography-high-resolution mass spectrometry 利用液相色谱-高分辨质谱法分析从椰子（Cocos nucifera L.）肉中提取的脂质

Food chemistry advances Pub Date : 2025-04-19 DOI: 10.1016/j.focha.2025.100986

Dwi Hudiyanti , Rahmalillah Khairiah , Parsaoran Siahaan , Fadzilah Adibah Abdul Majid , Enny Fachriyah , Nor Hafizah Zakaria , Andreas Andreas , Yosie Andriani

{"title":"Profiling lipid extracted from coconut (Cocos nucifera L.) meat using liquid chromatography-high-resolution mass spectrometry","authors":"Dwi Hudiyanti , Rahmalillah Khairiah , Parsaoran Siahaan , Fadzilah Adibah Abdul Majid , Enny Fachriyah , Nor Hafizah Zakaria , Andreas Andreas , Yosie Andriani","doi":"10.1016/j.focha.2025.100986","DOIUrl":"10.1016/j.focha.2025.100986","url":null,"abstract":"<div><div>Natural phospholipids are essential biomolecules found in plants and animals. They play a crucial role in cell membrane development and have wide-ranging applications in food, pharmaceuticals, and biotechnology. Therefore, this study aims to conduct a comprehensive profiling of natural lipids obtained from coconut meat, focusing on glycerophospholipids (GP) and their molecular species, which have not been explored in previous research. Lipid extraction was performed, followed by profiling with advanced liquid chromatography-high-resolution mass spectrometry (LC<img>HRMS). LC<img>HRMS was performed using a Q Exactive™ Hybrid Quadrupole-Orbitrap™ operating in Full MS/DDMS2 TOP N acquisition mode to ensure highly precise and accurate compound identification. About 63.49 % of all lipids were identified, primarily comprising GP (49.60 %), fatty acids (FA; 7.80 %), and glycerolipids (5.87 %). Glycerophospholipids (GP) were the predominant compounds, which include phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidic acid (PA), with PC being the dominant species having 39.80 % prevalence. Lysophosphatidylcholine (LPC) 18:1 was the most abundant molecular species, while PE 18:1_18:2 and PC 10:0_14:0 had the highest molecular weights at 741.529 and 621.436 g/mol, respectively. Both medium-chain (MCFA) and long-chain fatty acids (LCFA) were present. This study enriches the natural lipid database and highlights GP as a potential phospholipid source for future technological and food-specific innovations.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100986"},"PeriodicalIF":0.0,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Diet Engine: A real-time food nutrition assistant system for personalized dietary guidance 饮食引擎：实时食品营养辅助系统，提供个性化饮食指导

Food chemistry advances Pub Date : 2025-04-13 DOI: 10.1016/j.focha.2025.100978

Asim Moin Saad, Md. Raihanul Haque Rahi, Md. Manirul Islam, Gulam Rabbani

{"title":"Diet Engine: A real-time food nutrition assistant system for personalized dietary guidance","authors":"Asim Moin Saad, Md. Raihanul Haque Rahi, Md. Manirul Islam, Gulam Rabbani","doi":"10.1016/j.focha.2025.100978","DOIUrl":"10.1016/j.focha.2025.100978","url":null,"abstract":"<div><div>In an era where intelligent technologies are rapidly shaping our lives, a Real-Time Nutrition Assistant System emerges as an essential tool for maintaining a healthy lifestyle and promoting awareness. A Real-Time Nutrition Assistant System advances nutrition and healthcare technologies to improve public health by offering quick insight into the nutritional content of our meals. This study introduces Diet Engine, an innovative smartphone application powered by machine learning that enhances health outcomes by providing immediate food classification and personalized dietary suggestions. The system features modules using deep learning (DL) and Convolutional Neural Networks (CNNs) to detect food, as well as textual analysis and natural language processing (NLP) to estimate components such as nutritional content. It offers customized food suggestions according to the user's dietary preferences and constraints. Diet Engine accurately identifies and evaluates the nutritional value of food from images. The system employs a client-server architecture, using advanced deep learning techniques like YOLOv8 (You Only Look Once version 8) and Convolutional Neural Networks (CNNs) optimized for real-time object detection with 295 layers, for training and processing image requests. Our system outperforms existing algorithms, achieving an 86 % classification accuracy on food datasets. Moreover, a personalized chatbot provides diet advice, meal recommendations, and fitness suggestions. By seamlessly integrating advanced deep learning algorithms with user-centric features, this study underscores the transformative potential of Diet Engine in fostering healthier eating habits, raising nutritional awareness, and contributing to a global shift toward more informed and sustainable lifestyle choices.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100978"},"PeriodicalIF":0.0,"publicationDate":"2025-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Challenges and mitigation strategies for control of 3-MCPDEs and GEs in edible oil processing industries – A comprehensive review 食用油加工工业中3-MCPDEs和ge控制的挑战及缓解策略综述

Food chemistry advances Pub Date : 2025-04-11 DOI: 10.1016/j.focha.2025.100963

Sanjay Kumar Singh, Neeraj P. Awasthi, P.K.S. Yadav

引用次数: 0

Comparative study on the nutritional composition of small and large size Tenualosa ilisha of Meghna River, Bangladesh 孟加拉国梅克纳河小、大型特努瓦沙营养成分的比较研究

Food chemistry advances Pub Date : 2025-04-11 DOI: 10.1016/j.focha.2025.100973

Sayma Alam , Md. Hafizul Islam , Sneha Sarwar , Kazi Turjaun Akhter , Habibul Bari Shozib , Mohammad Moniruzzaman , Nazma Shaheen

{"title":"Comparative study on the nutritional composition of small and large size Tenualosa ilisha of Meghna River, Bangladesh","authors":"Sayma Alam , Md. Hafizul Islam , Sneha Sarwar , Kazi Turjaun Akhter , Habibul Bari Shozib , Mohammad Moniruzzaman , Nazma Shaheen","doi":"10.1016/j.focha.2025.100973","DOIUrl":"10.1016/j.focha.2025.100973","url":null,"abstract":"<div><div>The study aimed to explore the comparative nutritional composition of small and large-sized Hilsa of the Meghna River in Bangladesh. Proximate composition revealed that energy (291 vs 245 kcal, <em>p</em> = 0.004), total protein (22.50 vs 18.14 %, <em>p</em> < 0.001), and total lipids (22.32 vs 19.13 %, <em>p</em> = 0.005) contents were significantly higher in large-sized Hilsa. The small, and large-sized Hilsa contained 89.88 and 81.69 µg/100 g of vitamin A, respectively. The content of folate (7.27 vs 7.00 µg/100 g, <em>p</em> = 0.041) was significantly higher in small-sized Hilsa. However, no significant variation was found in vitamin A, thiamin, riboflavin, niacin, and pyridoxine contents between small and large-sized Hilsa. Among the minerals, the contents (mg/100 g) of magnesium (19.44 vs 18.15, <em>p</em> = 0.008), zinc (0.96 vs 0.88, <em>p</em> = 0.008), sodium (55.26 vs 51.51, <em>p</em> < 0.001), and potassium (9.20 vs 8.60, <em>p</em> = 0.026) were significantly higher in small-sized Hilsa. On the contrary, the content of calcium (352.67 vs 228.00 mg/100 g, <em>p</em> < 0.001) was significantly higher in large-sized Hilsa compared to small-sized Hilsa. Both total indispensable amino acid, total dispensable amino acids, total PUFA and total omega-3 fatty acids contents were higher in large-sized Hilsa.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143814803","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of molar ratio and pH on physicochemical characteristics of genipin-derived pigments formed at cold and mild temperatures 摩尔比和pH对低温和温和温度下龙胆素衍生色素理化特性的影响

Food chemistry advances Pub Date : 2025-04-11 DOI: 10.1016/j.focha.2025.100983

Ana Mayela Ramos-de-la-Peña , Alfredo Santana-Reynoso , José González-Valdez , Oscar Aguilar , Catherine M.G.C. Renard , Cuauhtémoc Licona-Cassani

{"title":"Influence of molar ratio and pH on physicochemical characteristics of genipin-derived pigments formed at cold and mild temperatures","authors":"Ana Mayela Ramos-de-la-Peña , Alfredo Santana-Reynoso , José González-Valdez , Oscar Aguilar , Catherine M.G.C. Renard , Cuauhtémoc Licona-Cassani","doi":"10.1016/j.focha.2025.100983","DOIUrl":"10.1016/j.focha.2025.100983","url":null,"abstract":"<div><div>The reaction genipin-amino acids at acidic-alkaline conditions at 7; 37 °C was assessed and products were analyzed at the nanoscale (hydrodynamic size, concentration, and size distribution) for the first time, including FTIR analysis. Lysine and glycine pigments formed under all conditions except at pH 4.0, 7 °C. Lysine, tyrosine, and glycine at alkaline media showed a proportional increase in pigment concentration with temperature. Glycine pigments were bimodal and polydisperse (100 °C), whereas multimodal and polydisperse at 37; 7 °C. At acidic media, arginine, lysine, and glycine pigments were also multimodal and polydisperse. Leucine, tryptophan, tyrosine, and threonine did not react under unadjusted pH 7 °C but did so at basic media at 7; 37 °C, except threonine. Particle concentration from tryptophan and threonine pigments decreased from 7 - 37 °C but increased at 100 °C.</div><div>Only pH showed significant statistical differences in particle size and concentration, with the highest particle size at alkaline conditions (∼ 200 nm), higher than those under acidic media (∼ 170 nm). FTIR spectra confirmed pigment formation (∼1551 cm<sup>−1</sup>, ∼1658 cm<sup>−1</sup>, and ∼1400 and 1000 cm<sup>−1</sup>), and PCA discriminated spectra at different pH. These results provide new insights for leveraging the production of genipin-derived pigments.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100983"},"PeriodicalIF":0.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143828833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0