热处理温度对酸枣木尺寸稳定性及抽提物的影响  

Effect of Heat Treatment Temperature on Dimensional Stability and Extraction of Spondias spp.

作　　者：李金朋[1] 钱京 何正斌[1] 伊松林[1] 赵紫剑[1] Li Jinpeng;Qian Jing;He Zhengbin;Yi Songlin;Zhao Zijian(Beijing Forestry University,Beijing 100083,P.R.China)

机构地区：[1]北京林业大学,北京100083

出　　处：《东北林业大学学报》2018年第4期43-48,共6页Journal of Northeast Forestry University

摘　　要：以温度分别为160、180、200℃,时间为2 h的热处理条件对酸枣木进行热处理。测定其湿胀率及质量损失率,使用GC-MS(气相质谱-色谱联用仪)对实验组、对照组与虫蛀组酸枣木苯-醇抽提物进行分析。结果表明:随着热处理温度的提高,酸枣木由全干至气干的湿胀率呈下降趋势,抗胀缩率呈上升趋势,尺寸稳定性有所提高;酸枣木抽提物质量分数先降低后升高,抽提物成分有较大改变;酸枣木综纤维素的相对质量分数呈下降趋势,半纤维素的相对质量分数呈下降趋势,木质素的相对质量分数呈上升趋势。The Spondias spp.was heat-treated at 160℃,180℃and 200℃for 2 h,respectively.The hygroscopic expansion rate and weight loss rate were measured,and then the benzene-alcohol extractive was analyzed by GC-MS.With the increase of heat treatment temperature,the wetting rate of wood showed a decreasing trend,the anti-shrinkage rate and the dimensional stability were increased.The extract content was decreased first,then increased,and the extract composition had a greater change.The relative content of wood comprehensive cellulose was decreased,the relative content of hemicellulose was decreased,and the relative content of lignin was increased.

关 键 词：热处理 酸枣木 有机抽提物 尺寸稳定性 化学性质 

分 类 号：S781.71[农业科学—木材科学与技术] S781.62[农业科学—林学]