摘要
介绍了在杉木木材纤维和纤维素方面开展的研究,主要包括:1)杉木纤维形态、纤维素含量及木材化学成分的研究;2)经过纤维素制取和稀酸水解两步工艺,制备了微晶纤维素(MCC),并研究了水解的最佳条件;3)制作了添加了杉木微晶纤维素的面包,结果显示所得面包质量优良,可以作为一种新型功能食品。在这些工作的基础上,还对杉木纤维素开发利用的方法和途径进行了分析和讨论。
The studies on the fiber and cellulose of the wood of Cunninghamia lanceolata in Jiangxi Province are introduced. The content mainly includes:①The fiber shape, cellulose content and the chemical composition were studied. ②Microcrystalline cellulose (MCC) was made in high yield(94.6%) from the wood of Cunninghamia lanceolata through the preparation of cellulose and hydrolysis, and the optimal condition was studied.③The bread added MCC of Cunninghamia lanceolata was made which was proved to be of high quality and a new kind of functional food. In addition, the methods to utilize the cellulose of Cunninghamia lanceolata are proposed.
出处
《江西林业科技》
2003年第5期1-3,共3页
Jiangxi Forestry Science and Technology
基金
江西省自然科学基金项目(9930011)。
