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为更好地开发利用油橄榄叶，提高云南引种油橄榄的经济附加值，采用生化法及高效液相色谱法测定云南引种的16个品种油橄榄嫩叶中总黄酮、总酚含量及黄酮类和多酚类成分的含量，并对多酚类成分进行聚类分析，筛选不同用途优良茶叶品种。结果表明：16个品种油橄榄嫩叶中总黄酮含量为66.66~117.39 mg/g，总酚含量为35.63~55.81 mg/g，总黄酮和总酚含量均较高的5个品种为柯基、鄂植8号、豆果、城固32和尖叶木樨榄；16个品种油橄榄嫩叶的黄酮类成分为槲皮素、木犀草素、芹菜素、木犀草苷，含量分别为242.17~5 447.71 μg/g、818.48~2 707.34 μg/g、40.29~1 241.30 μg/g和1.35～5.17 mg/g，主要多酚类物质为橄榄苦苷（4.22～26.00 mg/g）、山楂酸（4.19~11.44 mg/g），其次为羟基酪醇（998.08~6 164.13 μg/g）、红景天苷（189.16~7 940.99 μg/g），其他多酚类成分含量较低。经聚类分析，16个品种油橄榄嫩叶分为5个亚类。柯基、鄂植8号、豆果3个品种油橄榄嫩叶中总黄酮、总酚及多酚类成分含量均较高，可作为抗氧化功能茶原料进行开发。In order to better exploit and utilize olive leaves and improve the economic added value of olive introduced to Yunnan, the contents of total flavonoids and total phenols，and contents of flavonoids and polyphenols components in the tender leaves of 16 varieties of olive introduced to Yunnan were determined by biochemical method and high performance liquid chromatography (HPLC), and the polyphenols components were also clustered and analyzed to screen the good varieties for tea.The results showed that the total flavonoids content in tender leaves of olive ranged from 66.66 mg/g to 117.39 mg/g, and the total phenols content ranged from 35.63 mg/g to 55.81 mg/g. The 5 varieties with high total flavonoids and total phenols contents were Keji, Ezhi 8, Douguo, Chenggu 32 and Olea cuspidate Wall. The flavonoids in 16 varieties of olive tender leaves were quercetin, luteolin, apigenin and luteoloside with contents of 242.17-5 447.71 μg/g, 818.48-2 707.34 μg/g, 40.29-1 241.30 μg/g and 1.35-5.17 mg/g, respectively, and the main polyphenols were oleuropein (4.22-26.00 mg/g) and maslinic acid (4.19-11.44 mg/g), followed by hydroxytyrosol (998.08-6 164.13 μg/g), rhodioloside (189.16-7 940.99 μg/g), and other polyphenols components with lower content. After cluster analysis, 16 varieties of olive tender leaves were divided into 5 subcategories. The tender leaves of 3 olive varieties Keji, Ezhi 8 and Douguo have higher total flavonoids, total phenols, and polyphenols components, which can be developed as raw materials for tea with antioxidant function.

为了对云南省引种油橄榄优异种质资源提供理论依据，收集云南省不同引种地不同品种的油橄榄果，用索氏法提取橄榄油，通过气相色谱法测定其脂肪酸组成及角鲨烯含量。结果表明：不同引种地同一品种的橄榄油脂肪酸组成具有一定的相似性，大多聚于一类；不同品种橄榄油具有不同的脂肪酸组成，同一品种不同成熟度油橄榄果制取的橄榄油脂肪酸组成差异不大；不同品种橄榄油中角鲨烯含量变化幅度较大，最低值与最高值之间相差8.2 mg/g。综上，同一品种橄榄油的脂肪酸组成总体上具有一定的遗传稳定性，不同品种橄榄油具有不同的脂肪酸组成，且角鲨烯含量差异显著。 In order to provide theoretical basis for the introduction of excellent germplasm resources of olive in Yunnan province, the oil was extracted by Soxhlet method from olive fruit with different varieties from different introduced areas in Yunnan province, and the fatty acid composition and squalene content of the oil were determined by gas chromatography. The results showed that the fatty acid composition of the olive oil from the same variety of olive fruit from different introduced areas was similar and mostly clustered in one group. The olive oil from different varieties of olive fruit had different fatty acid compositions, but the differences in the fatty acid composition of the olive oil from the same variety of olive fruit at different maturity levels were not significant. The squalene content of the olive oil obtained from different varieties varied considerably, and the difference between the lowest value and the highest value was 8.2 mg/g. In conclusion, the fatty acid composition of olive oils from the same variety of olive fruit is generally genetically stable, and the olive oil from different varieties of olive fruit has different fatty acid compositions and significant differences in the content of squalene.

Copyright of Journal of Computer-Aided Design & Computer Graphics / Jisuanji Fuzhu Sheji Yu Tuxingxue Xuebao 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.)

The longterm immersion test of HDC cubic specimens was conducted in 4 different solutions（0%Cl－ + 0% SO42 －，5% Cl－+5 % SO42 －，5% Cl － + 10 % SO42 －，10 % Cl－ + 5%SO42 －），and the law of changed of HDC basic mechanical properties with different immersion times and brine concentrations was obtained.The test results showed that the change laws of HDC strength and mass varies greatly with different immersion times in the 4 brine different environments.In terms of HDC strength，during the period from the beginning of immersion to the 90 d，the reduction rate of HDC strength was the highest（up to 15.3%）in the 5%Cl－+10%SO42－ environment，indicating that the increase in the concentration of SO42－ accelerated the erosion of HDC concrete.However，in the last day of immersion the reduction rate of the concrete strength in（10%Cl－+5%SO42－）solution is the highest 11.90% ，followed by the reduction rate in（5%Cl－+10%SO42－）solution，and the reduction rate in（5%Cl－+5%SO42－）solution was the lowest. At 30 d，the HDC mass in the solution（5%Cl－+5%SO42－）increased. In the 210 d，the mass loss rate of HDC in（5%Cl－+10%SO42－）solution，reached -0.6%，and the mass keeped increasing till the end of the test.In the 270 d of immersion，the mass loss rate in（10%Cl－+5%SO42－）reached the highest -1.1%，and the mass has almost always been in a relative increase. The variation of the mass loss rate of HDC from the beginning of immersion to the 360 d showed that the degree of solution influence on the mass loss rate followed the sequence： （10%Cl－+5%SO42－）>（5%Cl－+10%SO42－）>（0%Cl－+0%SO42－）>（5%Cl－+5%SO42－）.Finally，the HDC compressive strength attenuation model and damage failure criterion of different brines were obtained by comparing the compressive strength of HDC with different water solutions under different solutions. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Clinical Neurosurgery / Linchuang Shenjingwaike Zazhi is the property of Editorial Board of Journal of Clinical Neurosurgery 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 Journal of Clinical Neurosurgery / Linchuang Shenjingwaike Zazhi is the property of Editorial Board of Journal of Clinical Neurosurgery 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 Journal of Clinical Neurosurgery / Linchuang Shenjingwaike Zazhi is the property of Editorial Board of Journal of Clinical Neurosurgery 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 Clinical Neurosurgery / Linchuang Shenjingwaike Zazhi is the property of Editorial Board of Journal of Clinical Neurosurgery 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 Journal of Clinical Neurosurgery / Linchuang Shenjingwaike Zazhi is the property of Editorial Board of Journal of Clinical Neurosurgery 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 Clinical Neurosurgery / Linchuang Shenjingwaike Zazhi is the property of Editorial Board of Journal of Clinical Neurosurgery 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.)

为明确杂交油橄榄品种最佳采收期，以云杂1号、云杂2号和云杂3号为研究对象，于2018年6—10月期间观测果实表型性状、含油率及油质的变化，并采用主成分分析进行综合评价。结果表明：随着时间推移，3个品种横径、纵径、单果质量、果肉率、成熟度指数、含油率、亚油酸含量总体呈上升趋势，果形指数、含水量、油酸和亚麻酸含量变化趋势与之相反。不同采收时间各指标差异明显，9月末到10月末，3个品种果实生长趋于稳定，成熟度指数为4.56~5.52，果形指数在1.4左右，单果质量为1.25~1.41 g，果肉率为68.82%~71.94%，鲜果含水量为50.01%~51.53%、含油率为1610%~21.61%。从油质看，脂肪酸组成主要为油酸、亚油酸、棕榈酸、硬脂酸、亚麻酸和十六碳烯酸，占总量的98%以上，其中不饱和脂肪酸含量占82%以上。主成分综合评价结果显示，云杂1号最佳采收时间为9月末，云杂2号和云杂3号在10月末采收较为适宜。在最佳采收期综合性状最好的品种依次为云杂2号、云杂3号和云杂1号。In order to determine the best harvest time of hybrid olive varieties, three olive hybrid varieties Yunza No. 1, Yunza No. 2 and Yunza No. 3 were observed based on fruit phenotype characters, oil content and oil quality from June to October in 2018, and the principal component analysis was used for comprehensive evaluation. The results showed that with the delay of harvest time, the transverse diameter, longitudinal diameter, single fruit weight, pulp rate, maturity index, oil content and linoleic acid content of the three varieties showed an upward trend, while the change trends of fruit shape index, water content, oleic acid and linolenic acid content were opposite. There were significant differences in various indexes at different harvest time. From the end of September to the end of October, the fruit growth of the three varieties tended to be stable, the maturity index was 4.56-5.52, the fruit shape index was about 1.4, the single fruit weight was 1.25-1.41 g, the pulp rate was 6882%-7194%, the water content of fresh fruit was 5001%-51.53%, and the oil content of fresh fruit was 16.10%-21.61%. In terms of oil quality, the main fatty acid were oleic acid, linoleic acid, palmitic acid, stearic acid, linolenic acid and hexadecenoic acid, accounting for more than 98% of the total fatty acids, of which the unsaturated fatty acids content accounted for more than 82%. The principal component analysis showed that the best harvest time of Yunza No. 1 was the end of September, and Yunza No.2 and Yunza No.3 were more suitable to harvest at the end of October. The overall performance at the best harvest time decreased in the order: Yunza No. 2, Yunza No. 3 and Yunza No. 1.