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。     

Monitoring of the bacterial communities of bamboo shoots (Dendrocalamus latiflorus) during pickling process

The diversity and dynamics of the dominant bacterial communities arising during the pickling process of bamboo shoots (Dendrocalamus latiflorus) were investigated by nested polymerase chain reaction denaturing gradient gel electrophoresis combined with quantitative real‐time polymerase chain reaction. Results showed only several kinds of halophilic bacteria during early sampling time (0?3 days). After pickling for 7 days, Lactococcus lactis significantly increased (P < 0.05, quantities were 6.39 × 10⁵ copies μL^?1) and became the first dominant bacterium. After pickling for 14 days, Weissella sp. bands appeared and quickly became dominant on the 21st day (4.07 × 10⁶ copies μL^?1). As maturation progressed, Lc. lactis decreased in intensity whereas Weissella sp. increased in intensity. Finally, the quantities of Weissella sp. (2.50 × 10⁷ copies μL^?1) became higher than those of Lc. lactis (1.43 × 10⁷ copies μL^?1) after pickling for 56 days. The pickling process was initiated by Lc. lactis, followed by Lc. lactis and Weissella sp., and was finally succeeded by Weissella sp.     

巨龙竹有机溶剂木质素提取及结构表征

为表征巨龙竹木质素化学结构,在温和条件下连续采用二氧六环和二甲基亚砜抽提竹材原料,得到竹材木质素组分。红外光谱、凝胶色谱和核磁共振分析结果表明,巨龙竹木质素属于典型的禾草类木质素,其大分子由对羟基苯丙烷(H)、愈创木基丙烷(G)和紫丁香基丙烷(S)三种基本结构单元组成;巨龙竹木质素大分子的主要联接键为β-O-4'醚键、β-β'和β-5'碳-碳键;在巨龙竹木质素大分子中,苯丙烷结构单元侧链γ位碳与对香豆酸存在化学键联接,形成对香豆酸酯。     

Investigation on gradient dielectric characteristics of bamboo (Dendrocalamus strictus)

Dielectric constant (ε′) and tan δ dependence on distance from the outer most skin to the center of bamboo has been determined. Dielectric measurements have been done in the temperature range from 24 to 120°C and in the frequency range from 4 to 100 kHz. Gradient behavior in dielectric constant (ε′) and tan δ has been found in bamboo. It has also been observed that the dielectric constant (ε′) and tan δ increase with the increasing temperature and decrease with the increasing frequency. Relaxation times have been calculated for the four samples at 80, 90, and 100°C temperatures, which show that relaxation time decreases with the increase of temperature due to the increased molecular mobility. A continuous increase in the hardness from the center 48 to the outer surface 70 and density from 0.45 to 0.80 g/cc has been observed. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 102: 3489–3494, 2006     

麻竹笋中多酚类化合物的提取及挥发性成分分析

采用4 种不同溶剂提取麻竹笋中的多酚类化合物,并通过气相色谱-质谱技术对多酚类提取物中的挥发性
成分进行鉴定和定量计算。结果表明：60%甲醇、50%乙醇、30%丙酮、乙酸乙酯4 种不同溶剂提取物中的总酚含
量分别为4.94、4.85、4.47 mg/g和2.22 mg/g。4 种溶剂提取的麻竹笋多酚类化合物中共鉴定出24 种挥发性物质。其
中,含量较高的物质有4-对羟基苯甲醛、4-对羟基苯乙腈、乙酸、1,2,3,5-四羟基环己烷、2,3-二氢-3,5-二羟基-6-甲
基-4-吡喃和丙酮醇等,而提取物中的挥发性酚类物质主要为邻苯二酚和3-甲基邻苯二酚。     

实时荧光定量PCR技术监测腌制麻竹笋中乳酸乳球菌动态变化

采用实时荧光定量聚合酶链式反应（quantitative real-time polymerase chain reaction,qRT-PCR）技术定量监测6 g/100 mL盐质量浓度腌制麻竹笋中乳酸乳球菌（Lactococcus lactis）的动态变化。经乳酸乳球菌标准菌株基因组DNA提取、标准阳性质粒制备、标准曲线绘制、各时期竹笋腌制发酵液中细菌基因组DNA提取和乳酸乳球菌qRTPCR特异性扩增,对腌制液中乳酸乳球菌进行定量检测。结果表明,在腌制过程中（0～63 d）,随着腌制时间的延长,乳酸乳球菌含量逐渐升高,在腌制14 d时达到最大值（4.63×108 copies/μL）,与0 d（2.41×102 copies/μL）相比增加了6 个数量级,而后浓度缓慢降低,在腌制63 d时浓度为5.02×106 copies/μL。qRT-PCR技术为定量监测腌制麻竹笋中微生物的动态变化提供了一条可靠、快速的有效途径。     

酸和碱预处理对麻竹酶水解糖化的影响

研究了121℃下硫酸和氢氧化钠预处理对麻竹酶水解还原糖收率的影响,测定了不同预处理液质量分数和预处理时间对还原糖收率的影响,以及预处理后的预处理液中还原糖含量。结果表明,氢氧化钠预处理能显著提高还原糖收率,在氢氧化钠质量分数为2%,预处理时间60min时还原糖收率可达0.367g/gDS。硫酸预处理对还原糖收率的提高幅度不大。但硫酸预处理后的预处理液中还原糖含量较高,在硫酸预处理液质量分数为2%,预处理时间为90min时还原糖收率可达0.152g/gDS。两种预处理方法在121℃下的还原糖收率均高于100℃下的还原糖收率。     

3种丛生竹化学成分与纤维形态研究

研究了大型丛生竹车筒竹、箣竹和越南巨竹的化学成分和纤维特征,并与青皮竹作比较;结果表明,车筒竹、箣竹和越南巨竹的综纤维素含量分别达73.43％、71.71％和67.37％,酸不溶木素分别为23.13％、21.39％和23.72％,均与青皮竹的相应值基本相当;抽出物中,3种竹材的苯-醇抽出物均较低,而热水抽出物和氢氧化钠抽出物较高;纤维特征方面,3种竹材纤维长度分别为2.37mm、2.27mm和2.49m,属于长纤维原料,且高于青皮竹;纤维长宽比分别达144、124和128,与青皮竹相当或略小,而壁腔比均小于青皮竹。从对造纸原料的要求看,3种竹材综纤维素含量较高,木素与抽出物含量较低或中等,纤维形态较好,适宜作为造纸原料。