长白鸢尾叶片的解剖结构

通过扫描电镜(SEM)技术、常规石蜡切片技术,以及光学显微镜对长白鸢尾叶片结构,表皮、角质层及气孔器的形态结构,气孔外拱盖及拱盖内缘进行了观察。结果表明:长白鸢尾叶片表皮细胞多为矩形,垂周壁为平直。叶片两面均有气孔器,其类型为无规则形,气孔下陷明显。角质层致密,具乳突,维管组织发达。这些形态特征是植物自身对环境抗旱适应的一种表现。     

狗牙根草在不同基质上生长的显微结构比较

采用光学显微镜观察,研究狗牙根草生长在2种不同基质上(混凝土基质和常规基质)的显微结构差别.从植物根的5个对比项来测定细胞的组织,记录数据并进行统计学上的方差分析,从而得出土壤基质对植物形态学影响的程度.结果表明生长在2种不同基质上的同一种狗牙根草的组织间差异极其著.     

不同造粒工艺的肥芯-包膜微结构特征与缓/控释性能的研究

【目的】从控释肥的肥芯研究及评价入手，提高产品控释性能。【方法】应用扫描电镜对4种不同造粒工艺的肥芯及其包膜缓/控释肥的膜结构特征进行分析，并结合2种肥芯的包膜缓/控释肥氮素淋溶特性分析了不同造粒工艺对缓/控释性能的影响。【结果】油冷复肥颗粒外表面最光滑，转鼓复肥颗粒外表面最粗糙且多孔，高塔复肥和圆盘复肥颗粒外表面居中；油冷复肥核芯紧实度最优，转鼓复肥紧实度最差，高塔复肥和圆盘复肥核芯紧实度居中；油冷芯肥的膜-芯接触最紧实，转鼓芯肥的膜-芯有明显空隙，而高塔芯肥和圆盘芯肥则居中。土柱淋溶试验表明，油冷核心缓/控释肥的氮累积溶出率远低于转鼓核芯缓/控释肥。【结论】产品控释性能与其膜-芯结构的差异有密切关系，本论文研究和发现了控释肥肥芯对控释肥养分控释效果改善的贡献。     

热风真空联合干燥对银耳品质及其微观结构影响

研究热风——真空联合干燥对银耳品质的影响.以银耳收缩率、复水比、色泽、多糖含量以及微观结构等指标评价联合干燥效果,并与单独的热风干燥和单独的真空干燥进行对比,分析联合干燥的成本优势.结果表明,不同联合干燥条件热风60℃——真空50℃、热风60℃——真空60℃、热风60℃——真空70℃干燥效果均较好,干制后的银耳收缩率不低于60％,复水比可达12以上,多糖含量22％以上,并具有良好的微观组织结构,相比单一的真空干燥和冷冻干燥,联合干燥成本分别降低19％和51％.热风——真空联合干燥作为一种高品质、低能耗的干燥方式值得推广.     

活性三七药材质量特征研究

[目的]将活性三七与普通干燥三七不同部位进行质量特征对比研究,为建立活性三七药材质量标准研究提供依据.[方法]通过显微结构、红外光谱、重金属残留、各皂苷含量、有效成分溶出率及醇溶浸出物含量等分析测试手段,同时对活性三七与普通干燥三七进行定性鉴别与定量研究,分析其有效成分和特征结构的变化.[结果]显微结构有差异;红外光谱特征区相同,指纹区有差异;活性三七重金属残留低于普通干燥三七;活性三七各皂苷含量、有效成分溶出量及醇溶浸出物均高于普通干燥三七.[结论]三七药材经过冷冻干燥处理后,具有明显的特征结构,质量优于普通干燥三七.     

十字花科植物种子性状及种皮种脐的亚显微结构

十字花科中5个属8种植物的种子性状和种皮亚显微结构比较研究结果表明种子形态、大小、颜色及种皮亚显微结构（包括网胞形状、网脊、种脐等）具有很强的种性和种间差异，种皮亚显微结构在十字花科植物分类和系统学研究中有重要意义。     

Potential of dry fractionation of wheat bran for the development of food ingredients,part I: Influence of ultra-fine grinding

Wheat bran is an undervalued by-product of white flour and has great nutritional potential due to its high content in fibres and bioactive compounds. Micronized bran could be used as a food ingredient to improve the nutritional potential of cereal products, or be used as a starting material for other processes (bioactive compound extraction or bran fractionation). The aim of this work was to find a way to efficiently decrease the particle size of bran. The influence of the grinding temperature (ambient or cryogenic grinding) on the granulometric distribution of particles, their composition, and their microstructure was studied, at lab-scale and pilot-scale. It showed that the intrinsic characteristics of bran (glass transition within intermediate layers at −46 °C) had more influence on its grinding behaviour than the type of grinding device used: the particles size distributions obtained after grinding at lab-scale and pilot-scale were very similar. At both scales, the granulometric curves were narrow for cryogenic grinding, while for ambient grinding they were spread over the whole particle size range. Ultrafine particles were obtained in both ambient and cryogenic conditions. Negative temperatures, by increasing the material’s brittleness, favoured a fast fragmentation of bran: one step of cryogenic grinding allowed a median particle size of nearly 50 μm to be reached, whereas three successive steps of ambient grinding were needed for the same result. On the other hand, ambient temperature favoured the dissociation of the different constituent layers of wheat bran, and produced less composite particles than cryogenic grinding.     

Acoustic,mechanical and microstructural properties of extruded crisp bread

The aim of this work was to describe the texture and structure of crisp bread obtained with different extrusion parameters. The texture of different crisp bread samples was evaluated using a combination of acoustic and mechanical tests. The advantage of this measurement setup is the feasibility of simultaneous registering of the force–deformation characteristics, sounds (using an acoustic envelope detector coupled to the texture analyser with a microphone) as well as mechanical vibrations (registered using a piezoelectric sensor) generated during a penetration test. All analysed samples of bread were products with a crisp texture that emitted audible sounds with a significant intensity that could be registered with a microphone as well as with a contact method. Micro-CT cross-section images showed the highly porous structure of the crisp breads but variant 3 appeared to have thicker walls and larger cells than the other breads.     

Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta

In this study 7 bran fractions were produced by grinding coarse durum wheat bran followed by sieving to achieve median particle size ranges between 115 and 1497 μm. These bran fractions were incorporated into pasta at 1, 5, 10 and 20% and the phytochemical and technological properties evaluated. Higher incorporation of bran, especially at 20%, reduced pasta quality, but a reduced impact was seen at the same degree of incorporation using finer bran. Bran increased antioxidants (by up to 65%), ferulic acid (up to 400%) and phytosterols (up to 130%) in pasta, parameters which were insensitive to bran particle size above 10% incorporation except for ferulic acid, which was higher in particles between 248 and 1497 μm. It is recommended to use finer fractions if bran is added to pasta at 20% and higher, since they provide a better quality pasta while still delivering enhancements in phytochemical content above regular semolina pasta.     

几种动物纤维微观结构的研究

[目的]观察5种动物纤维的微观结构。[方法]以旱獭、青根貂、玛瑙、黄？、猸子为试验材料,利用扫描电镜法比较其鳞片层结构特征。[结果]旱獭针毛翘角平均值为37.0°,鳞片高度平均值为7.76μm,鳞片厚度平均值为0.43μm,绒毛翘角平均值为25.4°,鳞片高度平均值为14.57μm,鳞片厚度平均值为0.68μm;针毛鳞片高度平均值为4.58μm,鳞片厚度平均值为0.22μm,绒毛翘角平均值为24.7°,鳞片高度平均值为11.14μm,鳞片厚度平均值为0.40μm;针毛翘角平均值为31.9°,鳞片高度平均值为10.65μm,鳞片厚度平均值为0.52μm,绒毛翘角平均值为24.8°,鳞片高度平均值为9.30μm,鳞片厚度平均值为0.46μm;黄？针毛翘角平均值为37.8°,鳞片高度平均值为4.33μm,鳞片厚度平均值为0.24μm,绒毛鳞片高度平均值为13.88μm,鳞片厚度平均值为0.65μm;猸子针毛鳞片高度平均值为8.66μm,鳞片厚度平均值为0.36μm,绒毛翘角平均值为23.6°,鳞片高度平均值为11.13μm,鳞片厚度平均值为0.56μm。[结论]不同种的动物纤维具有独特的形态特征,在内部超微结构上存在明显的差别。