CN107518062A - Fruit and vegetable fresh-keeping agent - Google Patents
Fruit and vegetable fresh-keeping agent Download PDFInfo
- Publication number
- CN107518062A CN107518062A CN201710616575.XA CN201710616575A CN107518062A CN 107518062 A CN107518062 A CN 107518062A CN 201710616575 A CN201710616575 A CN 201710616575A CN 107518062 A CN107518062 A CN 107518062A
- Authority
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- China
- Prior art keywords
- fruit
- fresh
- vegetable fresh
- keeping
- sodium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 40
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000012343 cottonseed oil Nutrition 0.000 claims abstract description 13
- 229920005610 lignin Polymers 0.000 claims abstract description 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 13
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 13
- 239000011780 sodium chloride Substances 0.000 claims abstract description 13
- 229920002101 Chitin Polymers 0.000 claims abstract description 12
- 239000003755 preservative agent Substances 0.000 claims abstract description 12
- 230000002335 preservative effect Effects 0.000 claims abstract description 12
- 239000004094 surface-active agent Substances 0.000 claims abstract description 11
- 239000004283 Sodium sorbate Substances 0.000 claims abstract description 8
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 claims abstract description 8
- 235000019250 sodium sorbate Nutrition 0.000 claims abstract description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 8
- 229910052708 sodium Inorganic materials 0.000 claims description 8
- 239000011734 sodium Substances 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- -1 sucrose ester Chemical class 0.000 claims description 7
- 229920001661 Chitosan Polymers 0.000 claims description 4
- 241000220324 Pyrus Species 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 4
- 235000021017 pears Nutrition 0.000 claims description 4
- 239000004288 Sodium dehydroacetate Substances 0.000 claims description 2
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims description 2
- 229940054190 hydroxypropyl chitosan Drugs 0.000 claims description 2
- 229940079839 sodium dehydroacetate Drugs 0.000 claims description 2
- 235000019259 sodium dehydroacetate Nutrition 0.000 claims description 2
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical group [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 claims description 2
- 230000010933 acylation Effects 0.000 claims 1
- 238000005917 acylation reaction Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 238000004140 cleaning Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000003153 chemical reaction reagent Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 description 8
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000003306 harvesting Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 3
- 231100000252 nontoxic Toxicity 0.000 description 3
- 230000003000 nontoxic effect Effects 0.000 description 3
- 244000298715 Actinidia chinensis Species 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006356 dehydrogenation reaction Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of fruit and vegetable fresh-keeping agent, by weight percentage, including：1 4% lignin, the derivative of 0.1 2% chitin, 0.4 0.7% cottonseed protein, 0.2 1% sodium chloride, 0.3 1.2% sodium sorbate, 0.5 1.7% surfactant, 0.5 4% ethanol and 0.1 0.4% preservative, remaining is water.The Preserving Reagent Freshening Effect of invention is good, fresh keeping time length；Cost is low, and raw material is easy to get；It is nonhazardous, degradable, it is green；Easy cleaning；Manufacture craft is simple, mild condition；Preserving fruit and vegetable utilizing it is applied widely.
Description
Technical field
The present invention relates to antistaling agent, more particularly to a kind of antistaling agent for fruits and vegetables.
Background technology
With the growth of national economy, the living standard of people is gradually stepped up, and quality of life requirement is also stepped up, from
Health perspectives are set out, and Various Seasonal, the fruits and vegetables demand of different zones are increased, but the cell of fruits and vegetables and tissue continue
Breathing and transpiration, it is easy to produce shrinkage, weightlessness, wilting, it is rotten phenomena such as.Therefore, fruits and vegetables long distance transportation or storage
When it is fresh-keeping into urgent problem.
Existing postharvest technology of fruits and vegetables includes low temperature, controlled atmosphere, low pressure, plastic fresh-keeping membrane and fresh chemically preservative etc.,
But low temperature, controlled atmosphere, hypobaric preservation method cost are high, are not easy to promote；Plastic fresh-keeping membrane can prevent water loss, but protect
Fresh effect is uneven, it is difficult to ensure effect, it is perishable, and complex manufacturing technology, cost is high, and raw material sources are narrow, and some even have
Toxic action；Composition in fresh chemically is toxic to human body, and it is edible when not easy cleaning.
The content of the invention
Goal of the invention：The invention provides a kind of fruit and vegetable fresh-keeping agent, and the Preserving Reagent Freshening Effect is good, time length, solves
Fruits and vegetables are shelved or the problem of transporting perishables for a long time, at the same solve existing antistaling agent cost it is high, it is not degradable, be not easy it is clear
The problem of washing.
Technical scheme：The fruit and vegetable fresh-keeping agent of the present invention, by weight percentage, including：1-4% lignin, 0.1-2%
The cottonseed protein of one or more, 0.4-0.7%, 0.2-1% sodium chloride, 0.3-1.2% in chitin and its derivative
Sodium sorbate, 0.5-1.7% surfactant, 0.5-4% ethanol and 0.1-0.4% preservative, remaining is water.
Wherein, lignin is nontoxic, degradable, reproducible polymer, green.
The fruit and vegetable fresh-keeping agent of one embodiment of the present invention, by weight percentage, including：2% lignin, 0.4%
Chitin and its derivative in one or more, 0.5% cottonseed protein, 0.4% sodium chloride, 0.5% sorbic acid
Sodium, 0.8% surfactant, 1.3% ethanol and 0.2% preservative, remaining is water.
The fruit and vegetable fresh-keeping agent of one embodiment of the present invention, by weight percentage, including：3% lignin, 0.17%
Chitin and its derivative in one or more, 0.6% cottonseed protein, 0.7% sodium chloride, 1% sodium sorbate,
1.2% surfactant, 2.7% ethanol and 0.3% preservative, remaining is water.
The fruit and vegetable fresh-keeping agent of one embodiment of the present invention, by weight percentage, including：1.5% lignin,
One or more, 0.4% cottonseed protein in 0.2% chitin and its derivative, 0.9% sodium chloride, 0.3% mountain
Pears acid sodium, 1.7% surfactant, 0.6% ethanol and 0.1% preservative, remaining is water.
In the composition of above-mentioned antistaling agent, wherein the derivative of chitin is the chitosan after deacetylated, chitosan oligosaccharide, carboxylic first
One or more in based chitin, carboxymethyl chitosan and hydroxypropyl chitosan, this several material are soluble in water so that fresh-keeping
The manufacture craft of agent is simple, while reaches the effect of easy cleaning.
In the composition of above-mentioned antistaling agent, wherein surfactant is sucrose ester, and sucrose ester is as non-toxic efficient surface-active
While agent, fresh-keeping effect can also be played.
In the composition of above-mentioned antistaling agent, wherein preservative is sodium dehydroacetate.
Beneficial effect：1st, invention Preserving Reagent Freshening Effect is good, fresh keeping time length；2nd, cost is low, and raw material is easy to get；3rd, it is nontoxic
It is harmful, degradable, it is green；4th, easy cleaning；5th, manufacture craft is simple, mild condition；6th, preserving fruit and vegetable utilizing is applied widely.
Embodiment
Embodiment 1
By the de- of 0.5g cottonseed protein, 0.4g sodium chloride, 0.5g sodium sorbate, 0.8g sucrose ester and 0.2g
Acetate hydrogen sodium is added in 95.2g water, stirs 10min, is mixed, is heated to 50 DEG C, then adds 2g lignin, 0.4g crust
Element, 20min is stirred, mixed, stop heating, temperature is down to the ethanol of addition 1.3g after room temperature, stirs and evenly mixs, obtain preserving fruit and vegetable utilizing
Agent.
Antistaling agent 15ml made from the embodiment is taken, is watered 1500ml dilutions in a reservoir, it is standby.
Fresh harvesting, grape of uniform size and each 20 of cucumber are selected, the fruit of breakage is removed, by fruits and vegetables in container
Moisture is dried in middle immersion 1.5min, taking-up, encapsulates 3-15 days, observation fruits and vegetables change, as a result as shown in table 1.
Embodiment 2
By 0.6g cottonseed protein, 0.7g sodium chloride, 1g sodium sorbate, 1.2g sucrose ester and 0.3g dehydrogenation
Sodium acetate is added in 90.33g water, stirs 20min, is mixed, is heated to 60 DEG C, and lignin, the 0.17g shell for then adding 3g gather
Sugar, 30min is stirred, mixed, stop heating, temperature is down to the ethanol of addition 2.7g after room temperature, stirs and evenly mixs, obtain preserving fruit and vegetable utilizing
Agent.
Antistaling agent 15ml made from the embodiment is taken, is watered 3000ml dilutions in a reservoir, it is standby.
Fresh harvesting, Kiwi berry 20 of uniform size are selected, the fruit of breakage is removed, fruits and vegetables is soaked in a reservoir
Moisture is dried in 3min, taking-up, encapsulates 3-15 days, observation fruits and vegetables change, as a result as shown in table 1.
Embodiment 3
By the de- of 0.4g cottonseed protein, 0.9g sodium chloride, 0.3g sodium sorbate, 1.7g sucrose ester and 0.1g
Acetate hydrogen sodium is added in 94.3g water, stirs 15min, is mixed, is heated to 55 DEG C, then adds 1.5g lignin, 0.2g shell
Oligosaccharides, 25min is stirred, mixed, stop heating, temperature is down to the ethanol of addition 0.6g after room temperature, stirred and evenly mixed, and obtains fruits and vegetables guarantor
Fresh dose.
Antistaling agent 15ml made from the embodiment is taken, is watered 2000ml dilutions in a reservoir, it is standby.
Fresh harvesting, tomato 20 of uniform size are selected, the fruit of breakage is removed, fruits and vegetables is soaked in a reservoir
Moisture is dried in 2min, taking-up, encapsulates 3-15 days, observation fruits and vegetables change, as a result as shown in table 1.
Embodiment 4
By the de- of 0.7g cottonseed protein, 0.2g sodium chloride, 1.2g sodium sorbate, 0.5g sucrose ester and 0.4g
Acetate hydrogen sodium is added in 87g water, stirs 17min, is mixed, is heated to 58 DEG C, then adds 4g lignin, 2g carboxymethyl first
Shell is plain, stirs 30min, mixes, and stops heating, and temperature is down to the ethanol of addition 4g after room temperature, stirs and evenly mixs, obtain preserving fruit and vegetable utilizing
Agent.
Antistaling agent 15ml made from the embodiment is taken, is watered 3000ml dilutions in a reservoir, it is standby.
Fresh harvesting, lichee 20 of uniform size are selected, the fruit of breakage is removed, fruits and vegetables is soaked in a reservoir
Moisture is dried in 1.5-3min, taking-up, encapsulates 3-15 days, observation fruits and vegetables change, as a result as shown in table 1.
The fresh-keeping effect of fruit and vegetable fresh-keeping agent prepared by table 1, various embodiments of the present invention
| 3d | 5d | 7d | 9d | 11d | 15d | |
| Embodiment 1 | 0 | 0 | 0 | 0 | 0 | Grape 21 |
| Embodiment 2 | 0 | 0 | 0 | 0 | 0 | Kiwi berry 31 |
| Embodiment 3 | 0 | 0 | 0 | 0 | 0 | 0 |
| Embodiment 4 | 0 | 0 | 0 | 0 | 0 | Lichee 41 |
Wherein, 0 represent normally, fruit and vegetable surfaces are without rotten；1 representative is slight to rot, and rotten area is not up to fruit and vegetable surfaces product
1/3；2, which represent moderate, rots, and the area that rots has reached more than the 1/3 of fruit and vegetable surfaces product but not yet reached 2/3；3 represent severe
Rot, the area that rots has met or exceeded the 2/3 of fruit and vegetable surfaces product.
Claims (7)
- A kind of 1. fruit and vegetable fresh-keeping agent, it is characterised in that by weight percentage, including：1-4% lignin, 0.1-2% crust Element and its one or more in derivative, 0.4-0.7% cottonseed protein, 0.2-1% sodium chloride, 0.3-1.2% mountain Pears acid sodium, 0.5-1.7% surfactant, 0.5-4% ethanol and 0.1-0.4% preservative, remaining is water.
- 2. fruit and vegetable fresh-keeping agent according to claim 1, it is characterised in that by weight percentage, including：2% lignin, One or more, 0.5% cottonseed protein in 0.4% chitin and its derivative, 0.4% sodium chloride, 0.5% mountain Pears acid sodium, 0.8% surfactant, 1.3% ethanol and 0.2% preservative, remaining is water.
- 3. fruit and vegetable fresh-keeping agent according to claim 1, it is characterised in that by weight percentage, including：3% lignin, One or more, 0.6% cottonseed protein in 0.17% chitin and its derivative, 0.7% sodium chloride, 1% mountain Pears acid sodium, 1.2% surfactant, 2.7% ethanol and 0.3% preservative, remaining is water.
- 4. fruit and vegetable fresh-keeping agent according to claim 1, it is characterised in that by weight percentage, including：1.5% it is wooden Element, the one or more in 0.2% chitin and its derivative, 0.4% cottonseed protein, 0.9% sodium chloride, 0.3% Sodium sorbate, 1.7% surfactant, 0.6% ethanol and 0.1% preservative, remaining is water.
- 5. according to any described fruit and vegetable fresh-keeping agents of claim 1-4, it is characterised in that：The derivative of the chitin is de- second The one or more in chitosan, chitosan oligosaccharide, carboxymethyl chitin, carboxymethyl chitosan and hydroxypropyl chitosan after acylation.
- 6. according to any described fruit and vegetable fresh-keeping agents of claim 1-4, it is characterised in that：The surfactant is sucrose ester.
- 7. according to any described fruit and vegetable fresh-keeping agents of claim 1-4, it is characterised in that：The preservative is sodium dehydroacetate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710616575.XA CN107518062A (en) | 2017-07-26 | 2017-07-26 | Fruit and vegetable fresh-keeping agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710616575.XA CN107518062A (en) | 2017-07-26 | 2017-07-26 | Fruit and vegetable fresh-keeping agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107518062A true CN107518062A (en) | 2017-12-29 |
Family
ID=60679998
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710616575.XA Pending CN107518062A (en) | 2017-07-26 | 2017-07-26 | Fruit and vegetable fresh-keeping agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107518062A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734290A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative |
| CN106912591A (en) * | 2015-12-24 | 2017-07-04 | 青岛顺昕电子科技有限公司 | A kind of lichee antistaling disinfectant |
-
2017
- 2017-07-26 CN CN201710616575.XA patent/CN107518062A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734290A (en) * | 2013-12-25 | 2014-04-23 | 广西科技大学 | Litchi preservative |
| CN106912591A (en) * | 2015-12-24 | 2017-07-04 | 青岛顺昕电子科技有限公司 | A kind of lichee antistaling disinfectant |
Non-Patent Citations (1)
| Title |
|---|
| 刘建学等: "《食品保藏原理》", 31 December 2006, 东南大学出版社 * |
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Application publication date: 20171229 |
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