落葵浆果天然染料提取及对羊毛织物的染色性能

文章主要研究用水浸法提取落葵浆果天然染料及研究浸提液对羊毛织物的染色性能。以水为提取剂提取落葵浆果天然染料,探讨提取工艺中料液比、提取温度及时间等因素对落葵浆果天然染料提取效果的影响。研究结果表明,落葵浆果水浸提法优化工艺为:料液比1∶20、提取温度70℃、提取时间30 min。落葵浆果天然染料可以对羊毛织物进行染色,媒染染色与直接染色相比,染色深度深且会呈现不同的颜色。由于媒染剂的络合作用,媒染染色色牢度比直接染色普遍高1~2级。     

Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii

Pleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P. eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels.     

Effect laws and mechanisms of different temperatures on isothermal tensile fracture morphologies of high-strength boron steel

The fracture behaviour and morphologies of high-strength boron steel were investigated at different temperatures at a constant strain rate of 0.1 s-1 based on isothermal tensile tests. Fracture mechanisms were also analyzed based on the relationship between microstructure transformation and continuous cooling transformation(CCT) curves. It is found that 1) fractures of the investigated steel at high temperatures are dimple fractures; 2) the deformation of high-strength boron steel at high temperatures accelerates diffusion transformations; thus, to obtain full martensite, a higher cooling rate is needed; and 3) the investigated steel has the best plasticity when the deformation temperature is 750 °C.     

郭沫若的翻译理论与思想探析

从探讨郭沫若的生平背景入手,介绍了他的翻译成就,并对郭沫若的翻译理论和翻译思想做出了初步的剖析。郭沫若的翻译实践主要可以从郭沫若译著《英诗译稿》和《浮士德》窥见一斑,而郭沫若的翻译理论则可从罗新璋所著的《翻译论集》和方克平所著的《溯洄从美:从批判理论到文学翻译》中探出精髓。对郭沫若翻译实践和理论的研究可以发现郭沫若的"创作论"的地位固然不可撼动,但其中对于创作的维度却并没有提出很好的标准。     

Combination of heat treatment and chitosan coating to improve postharvest quality of wolfberry (Lycium barbarum)

The synergistic application of hot water dip at 42 °C for 30 min and 1% chitosan coating on differentiation in postharvest quality traits, microstructure as well as microbiological evolution of wolfberry fruits was investigated. Fresh wolfberry fruits were stored at 2 ± 0.5 °C and 90% relative humidity (RH) for 28 days. Results indicated the combination of prestorage heat treatment and chitosan coating maintained higher levels of ascorbic acid, total phenolic contents and antioxidant capacity as well as lower decay, compared with untreated wolfberry fruits. The possible mechanism was that the heat treatment almost sealed open stomata to limit the sites of pathogen penetration into fruits independently, followed by the biofilm formed by chitosan which controlled secondary infections as well as slowed changes in fruit respiration and metabolic activity in wolfberries. The synergistically treated fruit also exhibited a higher acceptability obtained by sensory analysis after cold storage. In this sense, the integrated application of heat treatment and chitosan coating could be regarded as an effective strategy to extend storage life and maintain the postharvest quality of wolfberry fruits.