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孫寶國(Sun Baoguo) 중국어문학연구회 2008 중국어문학논집 Vol.0 No.50
In the translation of Chinese texts, especially Chinese classical works, the translating method of foreignization , that is to say, adopting literal translation, amplification, literal translation with annotations, etc., should be advocated in order to better introduce Chinese culture to other countries. Only through this way can we retain the elegance of Chinese culture and make it standing erect in the world.
孫?國(Sun BaoGuo),崔昌源(Choi Chang-won) 중국어문학연구회 2008 중국어문학논집 Vol.0 No.48
P'yohae-rok, written by Ch'oe Pu is one of the most important works in Yon Haeng Rok of ancient Korea. It is really an excellent work not only because it possesses an important historical value, but also because it is well organized and gracefully worded. From the perspective of linguistic discourse, the author makes a detailed analysis of the style, lexicon and syntax of the work, and draws a conclusion that Choi Pu’s P'yohae-rok has a feature of current affairs, and uses many three-character and four-character structures. Besides, Ch'oi Pu employs a lot of rhetorical words to convey his emotion and set off the atmosphere in scenery description. At the same time, the work is characteristic of linear syntax.
Sun Shunyuan,Yu Quan,Xu Baoguo 보안공학연구지원센터 2016 International Journal of Future Generation Communi Vol.9 No.4
The estimation error of the least square method in traditional Distance Vector-Hop (DV-Hop) algorithm is too large and the Particle Swarm Optimization (PSO) algorithm is easy to trap into local optimum. In order to overcome the problems, a fusion algorithm of improved particle swarm algorithm and DV-Hop algorithm was presented. Firstly, PSO algorithm was improved from aspects of particle velocity, inertia weight, learning strategy and variation, which enhanced the ability to jump out of local optimum of the algorithm and increased the search speed of the algorithm in later iterative stage. Then, the node localization result was optimized by using the improved PSO algorithm in the third stage of the DV-Hop algorithm. The simulation results show that compared with the traditional DV-Hop algorithm, the improved DV-Hop based on chaotic PSO algorithm and the DV-Hop algorithm based on improved PSO, the proposed algorithm has higher positioning accuracy and better stability, which is suitable for high positioning accuracy and stability requirements scenes.
Ning Li,Fuping Zheng,Menglan Liang,Baoguo Sun 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.4
Volatile components of Chinese Sinkiang camel-naizi (CSCN) were analyzed using solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS). A total of 45 volatile compounds were identified by using 3 fibers, including 17 alcohols, 4aldehydes, 13 acids, 8 esters, 1 sulfur-containing compound,1 lactone, and 1 ketone. Among all the compounds identified, various alcoholic compounds accounted for 78.91% of the total volatiles, and the amount of various esters was only next to that of alcohols, which accounted for 15.01% of the total volatiles. The content of acids,lactone, aldehydes, ketone, and sulfur-containing compound accounted for 6.08%. All of these volatiles constituted the characteristic flavor of raisin-like, fruity, sweet, cheesy, and yogurt-like note of CSCN. The extraction performances of 3 types of SPME fibers (75 μm CAR/PDMS, 65 μm PDMS/DVB, and 50/30 μm DVB/CAR/PDMS) were compared in this study. Of the 3 fibers, the DVB/CAR/PDMS fiber extracted the most volatiles, and the CAR/PDMS fiber the least. The DVB/CAR/PDMS fiber showed the best performance in trapping compounds of CSCN with different polarities.
Preparation and Aroma Analysis of Chinese Traditional Fermented Flour Paste
Yuyu Zhang,Mingquan Huang,Hongyu Tian,Baoguo Sun,Jing Wang,Quanhong Li 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.1
Volatile compounds in Chinese fermented flourpaste were extracted using simultaneous distillation andextraction (SDE) and analyzed using gas chromatographymassspectrometry (GC-MS) with DB-5 and DB-WAXcapillary columns. A total of 84 volatile compounds wereidentified, including 8 aldehydes, 19 esters, 14 acids, 17hydrocarbons, 7 heterocycles, and 19 other trace compounds. The major volatiles included furfural, 5-methyl-2-phenyl-2-hexenal, 4-ethylguaiacol, 2-phenylacetaldehyde, ethylhexadecanoate, isovaleraldehyde, palmitic acid, and 5-methylfurfural. Aroma compounds were investigated usinggas chromatography-olfactometry (GC-O) and aroma extractdilution analysis (AEDA). A total of 27 olfactory regionswere exposed and 18 aroma extracts were located. Altogether,6 aroma compounds identified using GC-O showed higherflavor dilution factors (FD≥32), including isovaleraldehyde,furfural, pentanoic acid, 2-acetylfuran, 1-octen-3-ol, and 2-phenylacetaldehyde. Compared with soybean sauce, fermentedflour paste has more esters and aldehydes, which contributeto the desired fruity, caramel, sweet, and roasted odors.
Untargeted metabolite profiling of serum in rats exposed to pyrraline
Chuanqin Hu,Jiahui Wang,Fangyuan Qi,Yingli Liu,Fen Zhao,Jing Wang,Baoguo Sun 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.11
Pyrraline, one of advanced glycation end-products, is formed in advanced Maillard reactions. It was reported that the presence of pyrraline was tested to be associated with nephropathy and diabetes. Pyrraline might result in potential health risks because many modern diets are heat processed. In the study, an integrated metabolomics by ultra-high-performance liquid chromatography with mass spectrometry was used to evaluate the effects of pyrraline on metabolism in rats. Thirty-two metabolites were identified as differential metabolites. Linolenic acid metabolism, phenylalanine, tyrosine and tryptophan biosynthesis, arachidonic acid metabolism, tyrosine metabolism and glycerophospholipid metabolism were the main perturbed networks in this pathological process. Differential metabolites and metabolic pathways we found give new insights into studying the toxic molecular mechanisms of pyrraline.
A fluorescent probe for colorimetric detection of bisulfite and application in sugar and red wine
Haitao Chen,Xiaoming Wu,Jialin Wang,Hao Wang,Feiyan Tao,Shaoxiang Yang,Hongyu Tian,Yongguo Liu,Baoguo Sun 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4
A new fluorescent probe made from (E)-2-(benzo[d]thiazol-2-yl)-3-(6-hydroxynaphthalen-2-yl) acrylonitrile(Probe 1) was synthesized for the determination ofbisulfite concentrations in real food samples (red wine andsugar). Adding bisulfite to a Probe 1 solution caused amarked decrease in fluorescence intensity and a visualcolor change from yellow to light yellow. This distinctcolor response indicates that Probe 1 could be used as avisual sensor for bisulfite. Probe 1 can detect bisulfitequantitatively in the range 0–400 lM with a detection limitof 0.10 lM. This makes Probe 1 a convenient signalinginstrument for determining bisulfite levels in sugar and redwine samples.
Huiqin Huang,Youqiang Xu,Mengwei Lin,Xiu-ting Li,Hua Zhu,Kun Wang,Baoguo Sun 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.1
A strain designated Acinetobacter indicus WMB-7 with the ability to hydrolyze phthalate esters (PAEs) was isolated from the fermented grains of Baijiu. The genome of the strain was sequenced with a length of 3,256,420 bp and annotated with 3183 genes, of which 36 hydrolases encoding genes were identified. The hydrolases were analyzed by protein structure modeling and molecular docking, and 14 enzymes were docked to the ligand di-butyl phthalate with the catalytic active regions, and showed binding affinity. The 14 enzymes were expressed in E. coli and 5 of them showed the ability for PAEs hydrolysis. Enzyme GK020_RS15665 showed high efficiency for PAEs hydrolysis and could efficiently hydrolyze di-butyl phthalate under an initial concentration of 1000 mg/L with a half-life of 4.24 h. This work combined a series of methods for identifying PAEs hydrolases and offered a molecular basis for PAEs degradation of A. indicus strains from Baijiu.