Water absorption of boron-treated and heat-modified wood

Heat treatments change the chemical and physical properties of wood and dimensional stability and hygroscopicity are affected as a result of modifications of wood cell components. This study evaluated the water absorption of wood specimens treated with boron compounds followed by heat treatment. Sugi (Cryptomeria japonica D. Don) sapwood specimens treated with either boric acid (BA) or disodium octoborate tetrahydrate (DOT) solutions were heat-modified at either 180° or 220°C for 2 or 4 h. Carbohydrate composition and water absorption of the specimens were then measured and compared with those of untreated and unheated specimens. Wood carbohydrates were significantly degraded in the specimens after heat treatment. The heat treatment evidently decreased the water absorption and the heat-modified specimens absorbed less water than unheated specimens. The higher the treatment temperature and the longer the treatment time, the lower the amount of absorbed water. The boron-treated and heat-modified specimens, however, showed increased water absorption due to the hygroscopic properties of BA and DOT.     

针叶中紫外吸收物质含量的测定

风干处理对常见针叶植物叶中紫外吸收物质含量没有影响,60℃水浴提取1h或浸泡7天的方法都能有效提取出针叶中的紫外吸收物质;针叶中紫外吸收物质的含量可用A300·L·g-1FW来表示。     

基于蛋白质组学研究光质对番茄果实挥发性物质的影响机理

以‘Micro-Tom’番茄(Solanum lycopersicum L.)为试材,种子发芽后30d移入人工气候室,分别进行红/蓝光组合(1:1、3:1、5:1、7:1)处理,以白光处理为对照。在番茄果实绿熟期、转色期、成熟期取样,测定果实挥发性物质含量及蛋白组数据。结果表明,在转色期和成熟期,对番茄风味有积极作用的己醛、反式–2–己烯醛、β–紫罗兰酮、牻牛儿丙酮、6–甲基–5–庚烯–2–酮、2–苯乙醇、愈伤木酚的含量在红/蓝光3︰1组合处理中最高,而对风味有消极作用的水杨酸甲酯的含量较低,并且在成熟期为0。进一步分析了红/蓝光3︰1组合处理与对照相比的差异蛋白,在成熟过程中番茄果实共鉴定到12个与挥发性物质产生有关的差异蛋白,其中8个上调表达,4个下调表达。通过对12个差异蛋白进行mRNA水平的验证发现,只有转色期的苯丙酮酸互变异构酶(MIF)在蛋白质和mRNA水平表达不一致,其他11个蛋白在两个水平表达均一致。     

Whole wheat bread: Effect of bran fractions on dough and end-product quality

Consumption of whole-wheat based products is encouraged due to their important nutritional elements that benefit human health. However, the use of whole-wheat flour is limited because of the poor processing and end-product quality. Bran was postulated as the major problem in whole wheat breadmaking. In this study, four major bran components including lipids, extractable phenolics (EP), hydrolysable phenolics (HP), and fiber were evaluated for their specific functionality in flour, dough and bread baking. The experiment was done by reconstitution approach using the 2⁴ factorial experimental layout. Fiber was identified as a main component to have highly significant (P < 0.05) and negative influence on most breadmaking characteristics. Although HP had positive effect on farinograph stability, it was identified as another main factor that negatively impacted the oven spring and bread loaf volume. Bran oil and EP seemed to be detrimental to most breadmaking characteristics. Overall, statistical analysis indicates that influence of the four bran components are highly complex. The bran components demonstrate multi-way interactions in regards to their influence on dough and bread-making characteristics. Particularly, Fiber appeared to have a high degree of interaction with other bran components and notably influenced the functionality of those components in whole wheat bread-making.     

天牛科昆虫信息化合物研究现状

天牛科昆虫是危害严重的林业害虫,给林业生产造成重大损失。昆虫信息化合物的鉴定及应用,在害虫综合治理(IPM)中发挥着重要的作用。到目前为止,已从100多种天牛科物种中鉴定出信息化合物质,天牛亚科(Cerambycinae)、沟胫天牛亚科(Lamiinae)和椎天牛亚科(Spondylidinae)鉴定出雄性天牛的聚集信息素组分,花天牛亚科(Lepturinae)和锯天牛亚科(Prioninae)物种主要是鉴定出雌性天牛释放性的性信息素组分。这些信息素组分在不同亚科、不同属和种之间重叠率高,同一种组分可以在多种天牛物种中发挥作用,调节昆虫行为活动的信息化学物质在害虫治理中具有应用潜力和广阔的前景。对国内外已研究的天牛科信息素组分进行系统分析,可为今后鉴定新的天牛科信息素组分提供依据,加快我国天牛科信息素组分鉴定和应用进程。     

大叶冬青叶若干生化指标测定及抗菌活性研究

对大叶冬青叶若干生化指标含量的测定结果表明:不同处理叶各生化指标含量存在明显差异,可溶性蛋白质含量,微波干燥叶与冷冻干燥叶相近,分别是鲜叶的46.3%和45.3%;超氧化物岐化酶含量,冷冻干燥叶与微波干燥叶分别是鲜叶的4.8和4.2倍。大叶冬青叶水层物总生物碱、总黄酮甙元对金黄色葡萄球菌和大肠杆菌均有较强的抑菌活性。大叶冬青既可作为绿化苗木种植,又可利用其叶作保健、药用产品进行深度开发。     

用多酚类指标表征干红葡萄酒味感质量的模型构建

采用葡萄酒多酚系列指标,构建味感质量预测模型,实现干红葡萄酒涩感和余味的客观量化。试验以宁夏和新疆的50款赤霞珠干红葡萄酒为原料,利用常规方法检测样品总酸、挥发酸和pH值,采用自由基清除法测定抗氧化活性,通过紫外-可见分光光度计法分析总酚、花色苷、黄烷醇、黄酮醇、酒石酸酯含量,并以感官品评法量化干红葡萄酒的涩感和余味。相关性分析结果显示,总酚、花色苷、黄烷醇、黄酮醇等对涩感和余味的影响有显著差异（P<0.05）,酒石酸酯对余味的影响较小,而总酸和pH值对供试干红葡萄酒的涩感没有显著影响（P>0.05）。感官品评量化结果显示,宁夏和新疆产区酒样的涩感得分为6.18和5.70,余味得分为5.37和4.85,供试酒样的涩感与余味质量良好,且存在相似的变化趋势。以多酚系列指标表征的涩感质量偏最小二乘回归（partial least squares regression,PLSR）模型的决定系数（r-square,R²）为0.83,余味模型的R²为0.78,结果表明,总酚、黄烷醇、挥发酸、DPPH等指标对葡萄酒的涩感和余味贡献较大,黄酮醇和酒石酸酯主要影响葡萄酒的涩感,而花色苷、总酸和pH值则主要影响葡萄酒余味。研究得出,基于紫外-可见分光光度计法设计的多酚系列指标可以较好地解析干红葡萄酒的味感质量,降低检测成本,具备表征和预测干红葡萄酒味感质量的能力。     

不同条件巴山冷杉枝叶精油含量比较

运用传统的水蒸气蒸馏法,分析了巴山冷杉(Abies fargesiiFranch)不同种源、同一种源不同器官和不同年龄的针叶和枝条中精油的含量。结果表明,岷山地区巴山冷杉精油含量较高,3 a生的针叶和枝条精油含量最高,而且相互之间差异显著,同一年龄的针叶精油含量远远高于枝条。     

浅述植物萜类物质的生物合成途径

本文简述了植物萜类物质的主要生物合成途径,以期为萜类物质的生物合成提供一定的理论依据。