感官评定方法确定麻竹笋苦涩味物质成分及与口感的关系

通过分析测定麻竹笋苦涩味物质含量与感官评定方法确定竹笋苦涩味物质成分及与口感的关系。麻竹鲜笋在100℃纯净水中分别进行0、30、90、150 s和420 s 5个时间梯度水煮处理,并测定煮后笋汤、笋渣的可溶性单宁、草酸和游离苦味氨基酸(Phe、Val、Arg、Met和Leu)含量,感官评定小组对其涩味、苦味强度评定,并通过对食品级草酸、单宁标准样品配制的不同质量浓度溶液进行苦涩味感官评定,建立单宁、草酸、单宁和草酸混合液的质量浓度与滋味强度的特征曲线函数。结果表明,影响麻竹笋苦涩味的主要物质是可溶性单宁,竹笋苦味和涩味均与单宁含量呈极显著关系,相关系数分别达0.896和0.867;竹笋涩味与草酸含量呈显著关系,相关系数为0.448,而竹笋苦味与草酸含量无显著关系;竹笋苦涩味与游离苦味氨基酸含量均无显著关系。利用单宁特征曲线函数对竹笋苦涩味偏重的成因进行了分析,对9个笋渣、笋汤的分析结果表明,单宁特征曲线函数对竹笋涩味的解释程度达60.6%~136.4%,对竹笋苦味的解释程度达63.4%~132.0%,较高的可溶性单宁含量是引起麻竹笋苦涩味偏重的主要原因。     

Extraction and preparation of bamboo fibre-reinforced composites

Natural plant fibre composites have been developed for the production of a variety of industrial products, with benefits including biodegradability and environmental protection. Bamboo fibre materials have attracted broad attention as reinforcement polymer composites due to their environmental sustainability, mechanical properties, and recyclability, and they can be compared with glass fibres. This review classifies and describes the various procedures that have been developed to extract fibres from raw bamboo culm. There are three main types of procedures: mechanical, chemical and combined mechanical and chemical extraction. Composite preparation from extracted bamboo fibres and various thermal analysis methods are also classified and analysed. Many parameters affect the mechanical properties and composite characteristics of bamboo fibres and bamboo composites, including fibre extraction methods, fibre length, fibre size, resin application, temperature, moisture content and composite preparation techniques. Mechanical extraction methods are more eco-friendly than chemical methods, and steam explosion and chemical methods significantly affect the microstructure of bamboo fibres. The development of bamboo fibre-reinforced composites and interfacial adhesion fabrication techniques must consider the type of matrix, the microstructure of bamboo and fibre extraction methods.     

超微粉碎对方竹笋全粉理化特性及微观结构的影响

以方竹笋为原料,超微粉碎不同时间（10、20、30 min）得到3种超微粉碎方竹笋全粉,探究微粉的理化特性及微观结构。结果表明,与对照组相比,超微粉碎30 min时方竹笋全粉的蛋白质和总糖含量分别提高7.48%和44.76%;持水力、持油力和膨胀力分别下降29.34%、26.43%和22.87%,粉体平均粒径达到最小,为17.15 μm。超微粉碎处理使全粉的滑角和休止角分别增加38.24%和20.63%,L*值增加13.93%,a*值和b*值分别下降24.21%和16.51%,粉体的流动性变差但粉体更为细腻,色泽更加均匀、白亮。超微粉碎未改变方竹笋全粉的官能团,但破坏了全粉中的纤维素,部分长链变为短链,热稳定性降低。扫描电镜观察到超微粉碎破坏了方竹笋全粉的表面结构,使得样品更加微小均匀和碎片化。综上所述,超微粉碎技术可有效改善方竹笋全粉的感官性质、功能及加工特性,研究结果可为方竹笋利用率的提升及应用范围的拓展提供理论依据。     

阻燃剂用量和胶黏剂种类对竹材胶合强度的影响

研究了3种不同用量的阻燃剂FRA分别与水溶性酚醛胶、三聚氰胺甲醛树脂胶、三聚氰胺改性脲醛胶搭配压制竹材胶合板的胶合强度。结果表明,在本研究的因素水平范围内,FRA对竹材胶合板的胶合强度有一定不良影响,特别是在使用MUF时,胶合强度随阻燃剂用量的增加而降低。     

Synthesis and photoluminescence properties of Sr3(PO4)2:Re3+, Li+ (Re = Eu,Sm) red phosphors for white light-emitting diodes

Sr₃(PO₄)₂:Re³⁺, Li⁺ (Re = Eu, Sm) red phosphors were prepared via a high temperature solid state reaction, and their structure and luminescence properties were investigated. X-ray diffraction patterns indicate that the phase of as-prepared samples is in good agreement with standard Sr₃(PO₄)₂ structure. Under 395 nm excitation, the emission of Sr₃(PO₄)₂:Eu³⁺ consists of a strong peak centered at 622 nm and two weak peaks centered at 598 nm and 660 nm, which correspond to ⁵D₀→⁷F₂, ⁵D₀→⁷F₁ and ⁵D₀→⁷F₃ transitions, respectively. Also, the emission spectrum of Sr₃(PO₄)₂:Sm³⁺ shows three main peaks at 568 nm, 603 nm and 651 nm, which are attributed to ⁴G_5/2→⁶H_I/2 (I = 5, 7, 9) transitions of Sm³⁺. Furthermore, luminescence properties of Sr₃(PO₄)₂:Re³⁺, Li⁺ (Re = Eu, Sm) samples are enhanced significantly by Li⁺ ions doping as charge compensator. Results indicate that as-prepared Sr₃(PO₄)₂:Re³⁺, Li⁺ (Re = Eu, Sm) could be the potential red phosphors used in white light-emitting diodes.     

Extrusion improved the physical and chemical properties of dietary fibre from bamboo shoot by-products

Bamboo shoot by-products are regarded as waste and environmental pollutant. This study aimed to improve the functional properties of dietary fibre from bamboo shoot by-products. After CO₂ extrusion, the particle size of CO₂-extruded bamboo fibre was 17.6% lower than that of the control, and its specific surface area was 2.85 times that of the control. The soluble dietary fibre content was significantly increased from 5.64 g/100 g to 11.05 g/100 g (P < 0.05), and the capacities for water holding, swelling and oil holding were remarkably improved. The cholesterol adsorption of CO₂-extruded bamboo fibre was increased from 96.54 μg g⁻¹ to 174.65 μg g⁻¹ (pH 7.0), and its nitrite ion adsorption capacity was increased from 503.33 μg g⁻¹ to 657.27 μg g⁻¹ (pH 2.0). In summary, the structural changes of bamboo fibre such as internal porosity, surface roughening and low crystallinity indicated that its functional properties were improved after CO₂ extrusion.     

Effect of addition of nanosized UV absorbers on the physico-mechanical and thermal properties of an exterior waterborne stain for wood

This study describes the effects of the addition of inorganic nanosized UV absorbers on physico-mechanical and thermal properties of an exterior commercial acrylic-based waterborne stain for wood. Electronic microscopy and water vapor (WV) permeability measurements were performed to characterize the free films of the acrylic stain and resulting nanocomposite coatings. An accelerated weathering method was used to evaluate aging behavior of the coatings on wood through appearance, T_g, abrasion resistance, adhesion strength, hardness and Young's modulus changes. In addition to improving the protection against UV, the doped TiO₂ and silica-coated ZnO nanoparticles in powder form have improved the abrasion resistance and barrier effect against water vapor diffusion of the acrylic stain. For most of nanocomposite coatings, the addition of ZnO hydrophilic nanoparticles in predispersed form has resulted in a decrease in WV permeability, while the adhesion strength and abrasion resistance of those coatings were negatively affected. The addition of ZnO nanoparticles has decreased the T_g of the acrylic stain. Finally, the accelerated weathering has induced an increase in T_g, hardness, Young's modulus (stiffness) and an increase in apparent adhesion strength and abrasion resistance of the coatings. The T_g values of the aged nanocomposite coatings were lower than that of unmodified acrylic stain.     

Improved function of bamboo shoot fibre by high-speed shear dispersing combined with enzyme treatment

With the increase in global welfare, metabolic syndrome-related diseases seriously disrupt our quality of life. Balanced diet with low calories, low glycaemic index, and high dietary fibre such as bamboo shoot fibre is needed. Functional properties of dietary fibre can be improved by processing methods. Therefore, we compared the effect of three processing methods (high-speed shear dispersing, enzyme treatment and combined treatment) on the characteristics and functions of bamboo shoot fibres. Combined treatment resulted in high SDF content (10.15%), adsorption capacity of glucose (4.45–18.18 mmol g⁻¹), nitrite ion (505.49 μg g⁻¹ [pH 2.0]), and cholesterol (333.72 μg g⁻¹ [pH 2.0]). FTIR revealed that hydroxyl groups, sugar methylene and benzene rings of aromatic compounds existed in the treated bamboo shoots. The particle size (D₅₀) decreased from 383.90 to 30.65 μm. Honeycomb-like structure was also observed through SEM. Thus, proper processing of bamboo shoot fibres can improve their functions as food ingredients.     

Effect of physicochemical structure of natural fiber on transverse thermal conductivity of unidirectional abaca/bamboo fiber composites

To study the effect of the microstructure of natural fiber on the transverse thermal conductivity of unidirectional composite, abaca and bamboo fibers were unidirectionally aligned to fabricate epoxy composites by a resin transfer molding (RTM) technique. The transverse thermal conductivity of these two types of composites was measured in a steady-state platform. X-ray diffractometer and scanning electron microscopy were applied to analyze the microstructure and morphology of both fibers and composites. The results indicated that the transverse thermal conductivity showed two types of tendencies with fiber content increasing: increasing for bamboo fiber composites, and decreasing for abaca fiber composites. The microstructure and theoretical analysis suggest that the lumen structure plays a great role rather than crystal structures and chemical compounds on the transverse thermal conductivity of unidirectional composites, which is useful for further development and design of natural fiber reinforced composites with better thermal insulation property for people’s daily life.     

非热加工技术在竹笋保鲜及加工中的应用研究进展

竹笋作为一种高蛋白、高纤维、低脂肪的绿色森林蔬菜,越来越受到消费者的欢迎.由于采后竹笋易发生木质化、酶促褐变、营养价值降低等变化,导致鲜笋食用品质降低、贮运困难.此外,目前竹笋加工技术较为传统且精细化程度低,造成竹笋制品种类单一、大量副产物浪费、环境污染等问题.近年来,非热加工技术因其具有安全、高效、绿色等优点被广泛用...