采用分子蒸馏技术对茉莉净油进行纯化分离获得轻组分Ⅰ和Ⅱ.采用气相色谱-质谱(GC-MS)法分析茉莉净油及其分子蒸馏各馏分的主要成分,共鉴定出66种挥发性致香成分.轻组分Ⅰ具有清新的茉莉花香,微有果香;轻组分Ⅱ有茉莉样的特征香气,但主要表现为果香香韵.两种组分在加热空白卷烟中具有各自独特的应用效果.

对于采用星间链路的低轨卫星星座,IP的双重属性导致了星载路由表的过载,并且难以融合解决低轨卫星网络移动切换问题.基于名址分离的思想,采用双层路由架构,设计映射服务器的部署方式及多个名字空间,提高低轨卫星网络的灵活性及扩展性,并且通过引入链路层切换信息,解决低轨卫星面临的无缝切换难题.

针对移动用户在超密集异构网络中切换耗时和网络选择错误的问题,提出了一种基于区域感知的贝叶斯策略.首先根据用户在超密集异构网中的位置和用户实际接收到的RSS,计算用户接入区域中的各基站的概率.其次,结合最大似然估计计算移动用户在各基站覆盖下切换的概率.再次,根据贝叶斯定理计算各基站的贝叶斯概率.最后,选择贝叶斯概率最大的基站作为移动用户切换的目标基站,从而实现用户的无缝接入.仿真结果证明,提出的基于区域感知的贝叶斯切换策略能够很好地解决超密集异构网络切换时的网络选择不正确和耗时的问题.

采用吹扫捕集、气相色谱质谱和嗅辨仪联用法,对金桂鲜花的挥发性香气成分进行了富集和分析.研究表明芳樟醇和二氢-β-紫罗兰酮是构成金桂鲜花香气的主要组成成分,它们分别占香气成分总量的42.104％ 和16.689％.其次为异戊醇和橙花醇,分别占7.661％ 和4.993％.通过嗅辨仪辨香发现,对金桂鲜花香气特征起关键作用的成分按出峰时间先后依次为叶醇、异丁酸叶醇酯、芳樟醇氧化物、芳樟醇、脱氢芳樟醇、二氢-β-紫罗兰酮、橙花醇、茉莉酮、二氢-β-紫罗兰醇和 γ-癸内酯,且这些成分各自表现的香气强度各不相同.

采用吹扫捕集法富集陈皮中的头香成分,并利用气相色谱-质谱联用对其进行分离鉴定,结合嗅辨仪确认关键致香成分.结果 表明,陈皮的香气来源于烯烃类成分,共鉴定出8种烯烃类挥发性香味成分,D-柠檬烯是陈皮特征香气的主要成分,其余香气成分有γ-松油烯、β-月桂烯、α-蒎烯、β-蒎烯、邻伞花烃、异松油烯、莰烯.

对上部烟叶配方5种不同干燥方式的工艺进行研究,卷接成烟支后从主要香韵、香气特性、烟气特性、口感特性四点21个分项指标全面评价不同工艺对上部烟叶感官质量的影响,且从正面指标、负面指标的角度综合评价了各干燥方式的感官质量.结果表明:加料可显著改善上部烟的整体感官质量;干燥方式对上部烟的各感官指标影响显著,与其处理温度和工艺过程有一定相关性,滚筒干燥(B1)工艺对上部烟感官质量改善效果最为显著,其次是白肋烟烘焙十滚筒干燥组合(B3).

This paper introduces the software communications architecture and CORBA technology, describes CORBA technology operation principle and application in the software communications architec-ture.CORBA technology,providing an abstraction method of object -oriented for distributed application, can solve the interconnection problems of different hardware and software system in distributed environ-ment,enhance the interoperability between network software and solve the problem of the deficiency of traditional distributed computing model and so on.But now,the efficiency of information exchange,based on TCP/IP,is not the highest in ORB communications.According to the actual demand for software communication architecture,we make a deep research on the mode of CORBA information exchange,put forward a technical scheme to improve the efficiency of information transmission between the ORBs and expand the mode of the software communications architecture data exchange,which provide an efficient way of information transmission for the realization of the software communications architecture.

采用在线热裂解/气相色谱-质谱(Py/GC-MS)联用技术分析研究了八角茴香油的主要成分和裂解产物,探讨了氦气氛围中八角茴香油在300,400,500,600,700,800℃下的热裂解行为.结果从八角茴香油中检测出13种组分,其中反式茴香脑占94.848％;从裂解产物中检测出28种物质;八角茴香油组分在低温下(300～500℃)大部分发生转移;高温下(600～800℃)裂解相对比较剧烈,生成一些香味物质及甲苯、乙苯等有害物质;反式茴香脑在500℃时具有最大的转移率.上述结果为八角茴香油在食品中的应用提供了参考.

采用在线热裂解/气相色谱-质谱（Py/GC-MS）联用技术分析研究了八角茴香油的主要成分和裂解产物,探讨了氦气氛围中八角茴香油在300,400,500,600,700,800℃下的热裂解行为。结果从八角茴香油中检测出13种组分,其中反式茴香脑占94.848%;从裂解产物中检测出28种物质;八角茴香油组分在低温下（300-500℃）大部分发生转移;高温下（600-800℃）裂解相对比较剧烈,生成一些香味物质及甲苯、乙苯等有害物质;反式茴香脑在500℃时具有最大的转移率。上述结果为八角茴香油在食品中的应用提供了参考。

Fenugreek absolute was pyrolyzed under helium atmospheres at 300,400,500,600,700 and 800 ℃,respectively.The pyrolysates were analyzed by on-line gas chromatography/mass spectrometry (GC/MS).The results showed that,first,eighty-six constituents were identified,and the major of the pyrolysates were esters,acids,alcohols and alkenes.Second,the pyrolysates were almost same at lower temperature (300~500 ℃).Third,more and more benzene derivates were identified with higher per-centage with increasing temperature (600~800 ℃).In addition,the flavor mechanism and the attribu-tion of benzene compounds were investigated.

以壳聚糖、三聚磷酸钠和海藻酸钠为壁材,油性物质为芯材,采用复凝聚技术制备微胶囊保润剂.结果表明:微胶囊保润剂的粒径为60 μm～200 μm,大部分呈规则球形,表面较圆整,为多核心颗粒微胶囊.温度大于200℃时微胶囊壁开始分解破裂释放芯材.与丙二醇相比,微胶囊保润剂具有更好的保润和防潮性能且感官评价效果较好.

β-Ionone was pyrolyzed under helium atmospheres at 300,400,500,600,700 and 800 ℃respectively,and the pyrolysates were analyzed by on-line gas chromatography /mass spectrometry (GC/MS).The results showed that (1 )Forty-eight substances were detected from the pyrolysates at 800 ℃;(2)At 600 ℃ only 10.765% ofβ-ionone was pyrolyzed.The pyrolysis reaction became more intensive at 700 and 800 ℃,18.149%and 21.286%ofβ-ionone was pyrolyzed;(3)the percentage of aromatic compounds increased with the increase of pyrolysis temperature.The possible pyrolysis mechanism ofβ-i-onone was preliminarily investigated based on the major pyrolysates.

To prepare corn porous starch granule flavored with heat-sensitive mint oil microcapsule used for filter,the formu-lation and preparation technology were optimized,and its property was evaluated. The granule was prepared by extrusion-spheronization method,HPLC was used to determine release volatilization rate of mint oil,and HS-GC was used to determine mint oil encapsulation efficiency. The preparation processes of granule were optimized by single factor tests and orthogonal ex-periment methodL9(34). The optimized conditions were showed as follows(A3D3C1B2):mass ratio of corn porous starch to HPMC 200/1 ,orifice diameter 0.45 mm,screw speed 30 r/min,water dosage 25% . Under optimal conditions,the production rate of granule was (85.3±1)% ,release volatilization rate was (56.68±0.1)% ,comprehensive score was (68.14±1). Thermal analysis showed that the granule had a good release effect at low temperature,it was suitable for filter flavoring.

The action mechanism of Chinese herbal medicines on tobacco was briefly introduced.The application of Chinese herbal medicines in cigarette production was discussed including tobacco flavoring,the filter tip,paper-making reconstituted tobacco and new-type tobacco products.

Some aspects of microcapsule were briefly introduced,including preparation method and major function for tobacco essence. An emphasis is made on the research status of tobacco flavoring,the filter tip,the cigarette paper,paper-making reconstituted tobacco and newtype tobacco products for microencapsulation technology.

Aim at the problem of ad-hoc network 's scope effect,a multi-hop wireless network structure based on PMP architecture is proposed in this paper.The usage method of the network structure is introduced,and the characteristic is also analyzed and compared.Finally,a routing algorithm is presented to realize self-forming and auto-selecting root,which enables the system to be simpler.

The routine chemical analytes and aromatic components in mainstream cigarette smoke of the cigarette for Brand A in different seasons of the year in Guangzhou were tested,and the sensory quality was evaluated.The results showed that the temperature and humidity in different seasons had strong impacts on the tar content,ranging from 9.52 mg to 12.1 mg.The highest tar contents were found in the spring and autumn,while the lowest tar contents were found in summer.The kinds of aromatic components in different seasons were similar,but the release of every aromatic component was different.Besides,the results of sensory quality in summer,autumn and winter were similar,and spring was slightly different.Fruit flavor and aroma increased slightly in spring,but smoothness decreased slightly.

This article briefly introduces the advances of tobacco flavoring additive, including the methods of extraction, analysis on chemical compositions and informationization.

This article briefly introduces the main sources of aroma components in tobacco,including material basis resulting from planting,the degradation for the precursors of aroma components during processing,application of tobacco flavoring additive,and products of the burning reaction.