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目 次 

第41 卷 第7 期 ( 月刊)

工艺技术

玉米活性肽甜菜汁复合饮料的研制 杜国军,王晓杰,许瑞雪,等 (1)

Development of Compound Beverage of Corn Bioactive Peptide and Sugar Beet Juice

DU Guojun, WANG Xiaojie, XU Ruixue, et al.

压力蒸汽法制备直链淀粉-茶多酚复合物 杨留枝,刘华玲,史苗苗,等 (4)

Preparation of Amylose-tea Polyphenol Complex by Pressure Steam Method

YANG Liuzhi, LIU Hualing, SHI Miaomiao, et al.

CO2气流膨化西洋参片的加工工艺优化 王璐,陈海峰,袁越锦,等 (9)

Optimization of Processing Technology of CO2 Air-puffing American Ginseng Tablets

WANG Lu, CHEN Haifeng, YUAN Yuejin, et al.

不同盐对壳聚糖膜性能的影响 喻弘,彭春,李发彩,等 (13)

Effect of Different Salts on Properties of Chitosan Film YU Hong, PENG Chun, LI Facai, et al.

细叶韭花浸膏的提取工艺优化 游新勇,李琼 (16)

Optimization of Extraction Technology of Allium tenuissimum Flower Extractum

YOU Xinyong, LI Qiong

出口保鲜西兰花的冷藏技术 张艳明,李娟,胡传银 (19)

Refrigeration Technology for Exporting Fresh Broccoli

ZHANG Yanming, LI Juan, HU Chuanyin

金枪鱼骨胶原多肽螯合钙的制备 周小敏,郑万源,李澄 (22)

The Preparation of Chelated Calcium from Tuna Bone Collagen Polypeptide

ZHOU Xiaomin, ZHENG Wanyuan, LI Cheng

梅州蜜柚果酒酿造工艺 高苏娟,李南薇,刘功良,等 (26)

Fermentation Technology of Meizhou Honey Pomelo Wine

GAO Sujuan, LI Nanwei, LIU Gongliang, et al.

清香型大曲酒控温发酵工艺 周枭 (30)

The Temperature Controlled and Fermentation Technology of Fen-flavor Daqu Liquor

ZHOU Xiao

山药发酵酒的制备工艺优化 樊龙星,张朝正,赵华 (34)

Optimization of the Preparation Technology of Yam Fermented Wine

FAN Longxing, ZHANG Chaozheng, ZHAO Hua

钾盐替代对涂抹再制干酪的影响 徐杭蓉,郑远荣,刘振民 (37)

Effect of Potassium Salt Substitution on the Spread Processed Cheese

XU Hangrong, ZHENG Yuanrong, LIU Zhenmin

锥栗壳色素应用于葡萄酒酿造 傅新征,叶锦龙 (40)

The Application of Castanea henryi Shell Pigment to Wine Brewing FU Xinzheng, YE Jinlong

太子参保健醋饮料生产工艺 张静,王淑培,游小辉,等 (43)

Production Processing of Psendostellaria heterophylla Health Vinegar Beverage

ZHANG Jing, WANG Shupei, YOU Xiaohui, et al.

响应面法优化速溶紫米咖啡的加工工艺 杨晶,谭超,曹云云,等 (48)

The Optimizing the Machining Technology of Instant Brown Rice Coffee by Response Surface

Methodology YANG Jing, TAN Chao, CAO Yunyun, et al.

离子交换法提取西瓜皮果胶动力学分析优化设计 顾焰波,刘显明,江冰 (53)

Kinetic Analysis and Optimum Design of Extracting Pectin from Watermelon Peel by Ion

Exchange GU Yanbo, LIU Xianming, JIANG Bing

荞麦、青稞全谷物麦片加工技术及消化特性 司俊玲,刘彬,郑坚强,等 (56)

The Processing Technology and Digestive Characteristics of Whole Grain Oatmeal from

Buckwheat and Highland Barley SI Junling, LIU Bin, ZHENG Jianqiang, et al.

多指标正交试验优化苦荬菜提取工艺及DPPH清除能力  荣荣,贾玉山,格根图,等 (61)

Extraction Process and DPPH Scavenging Ability of Lactuca indica L. Meng zao. by Multiindex

Orthogonal Test RONG Rong, JIA Yushan, GE Gentu, et al.

双果颗粒剂的提取工艺及定量分析 王晓林,戴鹂莹,钟方丽,等 (65)

Extraction Technology and Quantitative Analysis of Shuangguo Granule

WANG Xiaolin, DAI Liying, ZHONG Fangli, et al.

青叶苎麻叶蛋白提取工艺的优化 王满生,杨晶,王延周 (70)

Optimization of the Extraction Technology for the Leaf Protein of Green Leaf Ramie

WANG Mansheng, YANG Jing, WANG Yanzhou

花生根中白藜芦醇的提取与含量测定 叶梦娜,冯杉,刘晓敏,等 (73)

Optimization of Extraction Technology and Determination of Resveratrol from Peanut Root

YE Mengna, FENG Shan, LIU Xiaomin, et al.

蒸汽闪爆处理对高温米糠粕美拉德反应的影响 那治国,王红梅,闫宝军,等 (76)

Effect of Steam Flash Explosion on Maillard Reaction of High-Temperature Denatured Defatted

Rice Bran NA Zhiguo, WANG Hongmei, YAN Baojun, et al.

响应面法优化菊芋粉挤出改性工艺 刘静雪,高婷婷,李凤林,等 (82)

Optimization of Enamel Powder Extrusion Modification Process by Response Surface

Methodology LIU Jingxue, GAO Tingting, LI Fenglin, et al.

在线激光打孔对卷烟烟气及感官质量的影响 何峰,袁琳,刘伟,等 (86)

Effect of On-line Laser Drilling on Smoke and Sensory Quality of Cigarette

HE Feng, YUAN Lin, LIU Wei, et al.

响应面法优化芦丁的荧光检测条件 张换平,杜慧,申艳红,等 (89)

Optimization of the Fluorescence Detection Conditions of Rutin by Response Surface

Methodology ZHANG Huanping, DU Hui, SHEN Yanhong, et al.

响应面法优化杏鲍菇烫漂护色工艺 梁星,毛馨竹,吴晓彤 (93)

The Process of Color Protection and Color Protection of Pleurotus eryngii by Response Surface

Methodology LIANG Xing, MAO Xinzhu, WU Xiaotong

西红花干燥工艺对西红花苷含量的影响 张赟彬,魏蒙月,王思佳,等 (96)

Optimization of Drying Technology of Crocus sativus and Its Effect on Crocin Content

ZHANG Yunbin, WEI Mengyue, WANG Sijia, et al.

油莎豆酒快速催陈的工艺 周兴鹏,赵华 (99)

The Technology of Accelerating Aging of Cyperus esculentus Wine

ZHOU Xingpeng, ZHAO Hua

超声波辅助提取牛油果油的工艺 成刚,杜超,罗玉红 (104)

Ultrasonic-Assisted Extraction Technology of Oil from Avocado

CHENG Gang, DU Chao, LUO Yuhong

响应面法优化荞麦粉挤出改性工艺 史海慧,高婷婷,刘静雪,等 (107)

Optimizing the Extrusion Modification Process of Buckwheat Flour by Response Surface

Methodology SHI Haihui, GAO Tingting, LIU Jingxue, et al.

不同部位中华芦荟抑菌活性 王斌,张腾霄,李艳芳,等 (111)

Activity of Bacteriostat from Different Parts of Aloe vera L. var Chinesis

WANG Bin, ZHANG Tengxiao, LI Yanfang, et al.

马齿苋红色素的提取及其在果冻中的应用 张帅,郑开斌,辜春月,等 (114)

Extraction of Red Pigments from Purslane (Portulaca oleracea L.) and Its Application in Jelly

ZHANG Shuai, ZHENG Kaibin, GU Chunyue, et al.

响应面法优化藜麦多谷物代餐粉工艺 高婷婷,刘静雪,李凤林,等 (119)

Optimization of Buckwheat Multi-Grain Meal Replacement Powder by Response Surface

Methodology GAO Tingting, LIU Jingxue, LI Fenglin, et al.

高钙型火麻仁植物蛋白饮料的研制 王满生,杨晶,龚友才,等 (123)

Preparation of High-Calcium Vegetable-Protein Drink of Fructus Cannabis

WANG Mansheng, YANG Jing, GONG Youcai, et al.

超声空化-机械研磨提取榴莲皮中原花青素工艺优化 程海涛,申献双 (127)

Optimization of the Extraction of Proanthocyanidins from Durian Skin Ultrasonic Cavitation-

Mechanical Grinding CHENG Haitao, SHEN Xianshuang

研究探讨

天然泉水冲泡庐山云雾茶的品质特性 王伟伟,刘栩,黄纪刚,等 (132)

Quality Characteristics of Lu Mountain Clouds-Mist Tea Brewed with Natural Spring

WANG Weiwei, LIU Xu, HUANG Jigang, et al.

美藤果仁含水量对美藤果油氧化稳定性的影响 陆思名,吴俏槿,陈燕兰,等 (136)

Effect of Moisture of Sacha Inchi Seeds on Oxidation Stability of Sacha Inchi Oil

LU Siming, WU Qiaojin, CHEN Yanlan, et al.

ε-聚赖氨酸对冷鲜肉理化特性的影响 冯建岭,李迎秋 (141)

Effect of ε-Polylysine on Physicochemical Features of Chilled Meat FENG Jianling, LI Yingqiu

离子液体均相液液微萃取荞麦中三嗪除草剂 刘娇娇,张晨曦,张雪,等 (145)

Ionic Liquid Homogeneous Liquid-Liquid Microextraction of Triazine Herbicides in Buckwheat

LIU Jiaojiao, ZHANG Chenxi, ZHANG Xue, et al.

苦菜冻干粉水提液对葡萄保鲜品质及抗氧化性的影响  郭爱华,张巧仙,张凯燕 (149)

Effects of Sonchus oleraceus L. Extraction on Grapes Quality and Antioxidant Activity during

Storage GUO Aihua, ZHANG Qiaoxian, ZHANG Kaiyan

量子点标记荧光免疫法检测过氧化氢酶 李梦瑶,王书雅,谢云峰,等 (152)

Immunofluorescence by Using Quantum Dots Label for Detecting of Catalase

LI Mengyao, WANG Shuya, XIE Yunfeng, et al.

基于UPLC-QTOF-MS识别牛乳与羊乳差异 房艳,于思雨,高俊海,等 (157)

The Identification of Cow Milk and Goat Milk by UPLC-QTOF-MS

FANG Yan, YU Siyu, GAO Junhai, et al.

花生油挥发性风味物质SPME-GC/MS指纹图谱的研究 王李平,张乐,林晨,等 (162)

Investigation of Volatile Components in Peanut Oil by SPME-GC-MS and Its Fingerprinting

Analysis WANG Liping, ZHANG Le, LIN Chen, et al.

清旨宁胶囊中沙棘成分薄层色谱鉴别方法 邓辰辰,许明君,相继芬,等 (166)

The TLC Methodology of Sea Buckthorn in Qingzhining Capsules

DENG Chenchen, XU Mingjun, XIANG Jifen, et al.

酸豆乳发酵工艺优化试验 马新新 (170)

Optimization Experiment of Fermentation Process of Soybean Milk MA Xinxin

检测不同菌群发酵产生有机酸种类与含量 龚云霞,齐小保 (174)

Detecting the Types and Contents of Organic Acids Produced by Fermentation of Different

Groups GONG Yunxia, QI Xiaobao

食品机械

食品包装数粒机图像检测系统设计 张州,白克 (179)

Design of Image Detection System for Food Packaging Granulation Counter

ZHANG Zhou, BAI Ke

高精度自动装料计量系统设计与实现 马子龙 (182)

Design and Realization of High Precision Automatic Charging and Metering System

MA Zilong

块状食品封装机控制系统设计 周晓娟 (185)

Design of the Control System of the Bulk Food Packaging Machine ZHOU Xiaojuan

专题论述

大理茶的研究进展 李荣姣,况秀平,刘冬丽,等 (189)

A Review of Camellia taliensis LI Rongjiao, KUANG Xiuping, LIU Dongli, et al.

食用植物酵素研究进展 梁红敏,刘洁,史红梅 (193)

Research Progress of Edible Plant Source Jiaosu LIANG Hongmin, LIU Jie, SHI Hongmei

我国核桃初加工现状与分析 张永成,马佳乐,唐玉荣,等 (198)

Status and Analysis of Walnut Primary Processing in China

ZHANG Yongcheng, MA Jiale, TANG Yurong, et al.

对分课堂模式在《食品技术原理》教学中的应用 敬思群,朱定和,张俊艳,等 (203)

Application of Pad Class Model in the Teaching Reform of Principles of Food Technology

Course JING Siqun, ZHU Dinghe, ZHANG Junyan, et al.

基于地域文化的重庆地区特色食品包装设计 杨梅,李黎 (207)

Special Food Package Design in Chongqing Area Based on Regional Culture YANG Mei, LI Li

非热加工技术对种子萌发生物效应的研究进展 杨慧,周霖,边媛媛,等 (211)

Effects of Nonthermal Processing Technologies on Seed Germination: a Review on Recent

Research Advances YANG Hui, ZHOU Lin, BIAN Yuanyuan, et al.

高压处理技术在鲜切果蔬保鲜中应用的研究进展 于皎雪,胡文忠,赵曼如,等 (215)

Research Progress of High-Pressure Treatment Technology in Fresh-Cut Fruits and Vegetables

Preservation YU Jiaoxue, HU Wenzhong, ZHAO Manru, et al.

硫酯酶功能蛋白鉴定及催化规律的研究进展 王佳,孙子羽,满都拉,等 (219)

Advances in Identification of Thioesterase Functional Proteins and Their Catalytic Laws

WANG Jia, SUN Ziyu, Mandlaa, et al.

山茶籽油综合应用研究进展 黄小梅,胡孝勇 (223)

Advances in Research on Comprehensive Application of Camellia Seed Oil

HUANG Xiaomei, HU Xiaoyong

对地方院校食品类一流专业建设的几点思考 张崟,刘文龙,刘达玉,等 (227)

Thoughts on the Construction of First-class Specialty of Food in Local Colleges and Universities

ZHANG Yin, LIU Wenlong, LIU Dayu, et al.

脱细胞鱼皮基质的制备、改性与应用前景 苏东,冷凯良,刘小芳,等 (230)

Development of Preparation, Modification and Application of Acellular Fish Skin Matrix

SU Dong, LENG Kailiang, LIU Xiaofang, et al.

《食品工艺学》混合教学模式的应用效果分析 梁鹏,郑婷婷,郑明锋,等 (235)

Analysis of Application Effect of Mixed Teaching Mode in Food Technology

LIANG Peng, ZHENG Tingting, ZHENG Mingfeng, et al.

谷胱甘肽-S-转移酶在植物响应冷胁迫方面的研究进展 宋文,单春会,宁明,等 (239)

Advances in Research of Glutathione-S-Transferase in Response to Cold Stress in Plants

SONG Wen, SHAN Chunhui, NING Ming, et al.

表面增强拉曼光谱技术在食品快速检测中的应用 宋移欢,孙晓红,谢锋 (245)

Application of Surface Enhanced Raman Spectroscopy in Rapid Detection of Food

SONG Yihuan, SUN Xiaohong, XIE Feng

益生菌果蔬制品加工工艺 张兆熙,李希羽,马跃栋,等 (250)

Progress of Probiotic Fruit and Vegetable Products Processing Technology

ZHANG Zhaoxi, LI Xiyu, MA Yuedong, et al.

分析检测

基于QuEChERS方法的鸭蛋兽药残留快速检测方法的构建 张珊,李述刚,黄小波,等 (255)

Construction of Rapid Detection Method for Duck Egg and Veterinary Drug Residue Based on

QuEChERS Method ZHANG Shan, LI Shugang, HUANG Xiaobo, et al.

云南奇楠沉香茶鞣质测定及抗氧化 刘国华,阚欢,李永霞,等 (259)

Determination of Tannin and Antioxidant Activity of Yunnan Qinan Tannin Tea

LIU Guohua, KAN Huan, LI Yongxia, et al.

加速溶剂萃取-GC-MS/MS法检测土壤中5种有机氯农药残留 张文锦,后小龙,付宁 (263)

ASE-GC-MS/MS Method for Determination of 5 Organochlorine Pesticides Residuals in Soil

ZHANG Wenjin, HOU Xiaolong, FU Ning

微波消解-原子荧光光谱法测定茶叶中硒含量 陈双,陈峰 (266)

Determination on Selenium in Tea by Microwave Digestion-atomic Fluorescence Spectrometry

Method CHEN Shuang, CHEN Feng

QuECHERS-UHPLC-MS/MS法测定牛肉干中罗丹明B 毛敏霞,黄永桥,马凯,等 (270)

Determination of Rhodamine B in Beef Jerky by QuEChERS Coupled with Ultra-High

Performance Liquid Chromatography-Tandem Mass Spectrometry

MAO Minxia, HUANG Yongqiao, MA Kai, et al.

QuEChERS/UPLC-MS/MS法测定梅花鹿鹿茸中的噻拉嗪及其代谢产物 黄胜广,王玉方,赵卉,等 (274)

Determination of Xylazine and Its Metabolites in Antler Velvet of Cervus nippon Temminck by

QuEChERS/UPLC-MS/MS HUANG Shengguang, WANG Yufang, ZHAO Hui, et al.

离子色谱法测定茶叶中4种阴离子 魏泉增,李文娟,王曼曼,等 (278)

The Determination of 4 Kinds of Anion Content in the Tea by Ion Chromatography

WEI Quanzeng, LI Wenjuan, WANG Manman, et al.

富硒大蒜中有机Se的测定 赵节昌,蔡望秋,陈尚龙,等 (282)

Determination of Organic Selenium in Selenium-Enriched Garlic

ZHAO Jiechang, CAI Wangqiu, CHEN Shanglong, et al.

固相萃取净化液质联用测定茶叶中的草铵膦 孙文闪,周婷婷,章虎,等 (286)

Determination of Glufosinate in Tea by UPLC-MS/MS Using SPE

SUN Wenshan, ZHOU Tingting, ZHANG Hu, et al.

非靶向筛查测定食品纸包装材料中物质 王茹,陈建华,蒋次清,等 (291)

Non-targeted Screening for Determination of Substances in Food Paper Packaging Materials

WANG Ru, CHEN Jianhua, JIANG Ciqing, et al.

气相色谱质谱法检测地表水中5种咪唑类残留 冉毅军 (295)

Determination of Five Imidazoles Residues in Surface Water by Gas Chromatography-mass

Spectrometry RAN Yijun

UPLC法测定西洋参保健食品中13种人参皂苷的含量 程燕,谭顺中,伍蓉,等 (298)

Simultaneous Determination of 13 Ginsenosides in Panax quinquefolium Health Foods by

UPLC CHENG Yan, TAN Shunzhong, WU Rong, et al.

绿叶蔬菜上9种农药的检测及残留去除方法 盛佳联,石巧巧,陈俐,等 (302)

Detection and Residue Removal Methods of 9 Pesticides on Green Leafy Vegetables

SHENG Jialian, SHI Qiaoqiao, CHEN Li, et al.

气相色谱质谱法检测土壤中4种嘧啶类杀虫剂 陈立军 (306)

Determination of Four Pyrimidine Insecticides in Soil by GC-MS CHEN Lijun

QuEChERS净化法快速检测食品中的脱氢乙酸 黄珊,范云燕,孙琦,等 (309)

QuEChERS Purification Method for Rapid Detection of Dehydroacetic Acid in Food

HUANG Shan, FAN Yunyan, SUN Qi, et al.

营养安全

不同日龄的鸡肉营养品质差异 梁克红,朱宏,仇菊,等 (313)

The Differences in Nutritional Quality of Chickens at Different Ages

LIANG Kehong, ZHU Hong, QIU Ju, et al.

生物被膜对食品工业的危害与控制 李南薇,刘功良,高苏娟,等 (317)

Hazards and Control of Biofilms on the Food Industry

LI Nanwei, LIU Gongliang, GAO Sujuan, et al.

大黄鱼脱脂鱼卵蛋白粉品质分析及其营养评价 周静,李惠芳,梁鹏 (322)

Quality Analysis and Nutritional Evaluation of Defatted Fish Roe Protein Powder in Large

Yellow Croaker ZHOU Jing, LI Huifang, LIANG Peng

不同粒径粉碎处理对黑木耳粉品质的影响 翁丽萍,王贤波,姜慧燕,等 (326)

Effects of Different Particle Size Pulverization on Quality of Black Fungus Powder

WENG Liping, WANG Xianbo, JIANG Huiyan, et al.

营养重组米的工艺优化及营养素对品质的影响 刘小禾,王宜崧,张克,等 (329)

Process Optimization of Nutrient Restructured Rice and the Effect of Nutrients on Quality

LIU Xiaohe, WANG Yisong, ZHANG Ke, et al.

河北山区常见坚果主要营养及活性成分分析 张明霞,庞建光,王秀梅,等 (333)

Analysis of Main Nutrient and Active Components of Nuts Collected from Hebei Mountain

Area ZHANG Mingxia, PANG Jianguang, WANG Xiumei, et al.

杂粮预糊化处理及营养品质特性 张媛,苏静雯,张克,等 (336)

The Coarse Cereals’ Pretreatment and Nutritional Quality Characteristics

ZHANG Yuan, SU Jingwen, ZHANG Ke, et al.

不同小米品种氨基酸与脂肪酸营养含量分析 冯小磊,史高雷,张晓磊,等 (340)

Analysis of Amino Acid and Fatty Acid Contents in Different Varieties of Millet

FENG Xiaolei, SHI Gaolei, ZHANG Xiaolei, et al.

梵净山石斛营养成分分析与评价 杨天友,杨文明,杨业勤,等 (344)

Analysis and Evaluation of the Nutritional Components of Dendrobium fanjingshanens

YANG Tianyou, YANG Wenming, YANG Yeqin, et al.

信息 (64) (131) (156) (165) (294) (348)

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旅游餐饮业食品安全法律研究——评《旅游政策与法规》 王延荣

体育教育专业学生的膳食营养研究——评《高级运动营养学》 尚海洋

“互联网+”背景下食品营销教学研究——评《市场营销》 陈 杰

日本饮食文化特点研究——评《世界饮食文化》 陈 洁

排球运动员的膳食与营养研究——评《中国运动员生理心理常数和营养状况调查》

陈苗淼,卓 倪

绿色食品的出口市场与优势研究——评《食品国际贸易》 丛 超

儿童食品包装图案设计——评《食品包装创意设计》 何 浩

以训促学,谈高职院校食品专业的实训教学——评《高职高专院校实训基地职业素

质训导手册》 李国兵

广西饮食文化旅游开发——评《中国饮食文化》 林凤春

新媒体环境下高校食品专业思想政治教育开展——评《新媒体环境下高校思想政治

教育改革研究》 刘江平

绿色食品经济与农业可持续发展——评《中国绿色食品产业发展与绿色营销》

刘 颖,冉 勇

出口食品包装英语翻译研究——评《食品专业英语》 王 丹

大数据背景下食品工程专业课程教学——评《食品工艺学》 王 静

糖尿病患者的膳食治疗研究——评《301医院营养专家糖尿病饮食一本通》 王新秀

医院保健食品的建档与监管——评《保健食品安全监管实务》 席姗姗

大数据技术在食品安全管理中的应用——评《食品生产安全监督管理与实务》

徐 琳,党 锐

基于实用性的高职食品专业商务英语教学研究——评《商务学科英语》 徐秋萍

体育教学中竞赛方法对食品专业学生的应用研究——评《体育竞赛学》 杨洪武

高职院校学生饮食营养现况研究——评《学生营养与饮食卫生管理学》 应海宁

食品质量管理学教学实践——评《食品质量管理学》 张 姣

食品交互包装设计研究——评《食品包装学》 张 琦,杨 东

职业院校餐饮英语教学实践——评《餐饮服务英语口语实例大全》 黄小燕

利用思想政治工作保护食品卫生安全——评《食品工业企业诚信管理体系》 宋秀清

高校体育专业营养知识与饮食行为研究——评《饮食行为科学教育》 曲爱玲

清代宫廷御膳特色研究——评《满汉全宫廷食谱书地方经典特色美食》 曲立超

中国传统文化艺术在食品包装设计中的应用研究——评《食品包装创意设计》 陈志娟

新媒体技术在高校食品专业思想政治教育中的应用——评《新媒体时代下的高校思

想政治教育研究》 张 华



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