B货翡翠的漫反射红外傅里叶变换光谱法鉴别

对酸处理后注蜡和注胶的翡翠(B 货),漫反射红外傅里叶交换(DRIFT)光谱法是一个有用的非破坏的识别手段。因此,DRIFT 光谱法可用来鉴别天然的未经处理的翡翠与打蜡翡翠(A 货)。DRIFT 光谱中表现出的强吸收峰可用于检测胶和蜡的存在。利用 DRIFT 光谱法对10个翡翠样品进行综合研究,结果表明,其中一些翡翠样品已经过了酸处理、注蜡或注胶处理。该研究结果已被基础宝石学测试和 X 射线光电子分光光度法(XPS)检测所证实,并可与类似的傅里叶变换红外(FTIR)透射光谱法研究结果进行对比。通过对比,发现 DRIFT 光谱法在检测很厚(厚度大于12 mm)的翡翠样品和较薄的、但不透过红外光的 A 货时更具优势。同时也更适用于检测罕见的全包镶的翡翠首饰。     

再论翡翠透明度的测量方法与分级

透过率是透过光强与入射光强的比值。在建立单位透过率的计算公式t=nT的基础上,提出了两种对翡翠透明度进行定量测量和分级的方法———光度计法和光柱法。重点采用光柱法对具有不同透明度的翡翠样品进行观测,结果表明,可根据翡翠样品的光柱长度(l值)与特征来判断其透明度级别,基本上满足了翡翠饰品透明度的分级要求。该测量装置简单,便于携带,易于在翡翠饰品评价中推广。     

采用便携式近红外矿物分析仪鉴别注胶翡翠

目前,采用传统的中红外光谱技术鉴别不透明注蜡与注胶翡翠有一定的难度.采用便携式近红外矿物分析仪检测鉴定了翡翠、注蜡与注胶翡翠样品,对其近红外反射光谱进行了分析与研究,同时对微透明样品作了中红外透射光谱的比对测试.研究结果表明,采用BJKF-1型便携式近红外矿物分析仪,能获得较好的透明或不透明翡翠、注蜡与注胶翡翠样品的近红外反射光谱,三者的近红外光谱特征存在着明显的差异.利用这些特征可有效地鉴别翡翠、注蜡翡翠与注胶翡翠.     

高光谱成像技术在充胶处理宝石鉴定中的应用——以翡翠和绿松石为例

20世纪80年代,一种传统影像学和光谱学结合形成的新型技术——高光谱成像技术开始兴起并迅速发展,使用高光谱成像测试仪可以得到集图像数据和光谱数据于一体的三维数据信息,而该项技术在宝石学方面还未得到广泛应用。目前主要依赖红外光谱对经充胶处理的宝石进行无损检测,其测试结果会受到样品表面抛光程度及样品透明度的影响,同时,对胶物质分布及充胶程度较难得知。高光谱成像技术对样品抛光程度及透明度要求不高,在一定程度上能避免红外光谱由于抛光程度、透明度对测试结果的影响,且能得知充胶物质分布及充胶程度。采用小型高光成像仪对充胶翡翠、有机充胶绿松石和天然翡翠、绿松石进行测试,并将结果用ENVI软件进行处理。结果显示,1 000～2 500 nm(近红外波段)翡翠和绿松石样品的成像光谱信息,其中翡翠充胶处理样品出现1 733、2 208、2 313 nm处的吸收,绿松石充胶样品在2 000～2 300 nm范围多吸收峰特征可与天然绿松石区别,推测其中1 733 nm处的吸收为有机胶所致。高光谱成像光谱测试结果经ENVI软件处理,得到充胶分布和充胶程度图。     

晶化时间对高压高温合成翡翠品质的影响

翡翠颜色艳丽,结构细腻,受到国人的追崇。近年来,由于天然原料的短缺,人工合成翡翠的研究逐渐受到关注。本文就高压高温下合成翡翠的时间对其品质影响进行探讨。实验采用溶胶-凝胶法制备合成原料,在1 100～1 500℃、4.0～6.0 GPa的高压高温条件下合成1～10 h,实现非晶态向硬玉晶体的转化。合成翡翠样品的基本宝石学特征、红外光谱及紫外-可见光谱与天然翡翠的基本一致。随着合成时间的延长,合成翡翠样品的透明度增加,由微透明向半透明转变;X射线粉末衍射分析表明,合成翡翠中的硬玉衍射峰高而窄,合成时间越长其结晶纯度越高;SEM及偏光显微镜观察结构特征表明,延长晶化时间有利于晶粒生长、结构致密,有利于获得优质合成翡翠。     

一种仿黄色翡翠玉石的宝石学特征

近期在检测中发现一批仿黄色翡翠的玉石品种,由于其混在黄色翡翠中,且在外观和部分测试数据上与翡翠接近,因此极具欺骗性。对该批样品进行了常规宝石学测试、红外光谱以及X射线粉末衍射分析,结果表明,该批样品的主要矿物组成为黝帘石,并含少量石英,因此定名为黝帘石玉。在检测中可以通过粒状结构、折射率1.69(点测)、红外光谱很好的将黝帘石玉与翡翠区分开。     

LIBS分析软件的研究及其宝石学应用

针对中国地质大学(武汉)珠宝学院自主研发的激光诱导离解光谱(LIBS)系统开发了其分析软件,实现了自动元素分析与用户自定义样品光谱数据库两大主要功能,大大地简化了原始的光谱分析过程.运用该软件识别和分析了天然翡翠和处理翡翠以及蓝宝石等样品的LIBS测试结果,初步证明该分析软件具有一定的实用性以及将LIBS技术应用于珠宝玉石检测与研究的可行性.     

缅甸翡翠阴极发光光谱表征

利用宝石阴极发光仪,对不同种类翡翠的阴极发光及其阴极发光光谱进行了研究.结果表明:(1)白色翡翠主要发暗蓝色、浅紫色和绿黄色光,与之对应的阴极发光谱峰位于370 nm或554 nm处;(2)浅绿色-绿色翡翠多发明亮的绿色-黄绿色荧光,当绿色较深时,会发紫红色光,其阴极发光谱峰位于554 nm和760 nm处;(3)深绿色翡翠通常发暗红色荧光,阴极发光谱峰位于760 nm(主)和693 nm(次)处;(4)粉紫色、紫色翡翠发较明亮的紫红色-红紫色荧光,其阴极发光谱峰位于370 nm(主)和680 nm(次)或者370 nm(次)和680 nm(主)处,取决于紫色调的深浅;(5)蓝紫色翡翠发蓝紫色荧光,阴极发光谱峰位于370 nm(次)和508 nm(主)处.对各类翡翠阴极发光的宝石学意义和机理予以初步剖析.     

“新型”处理翡翠(注蜡)实验及鉴定

近年来,翡翠市场上出现了一种“新型”处理翡翠(注蜡).这种注蜡翡翠与未注蜡翡翠在肉眼上无明显差别,且结构未遭到破坏,但在紫外荧光灯下和红外光谱中有异常现象.这对实验室检测定名及销售市场产生了很大的困扰.为此,在对“新型”处理翡翠(注蜡)实验研究的基础上,采用宝石学常规检测、高倍率放大观察和光谱学测试对30件注蜡前、后的翡翠样品进行了综合研究.结果显示,肉眼(放大)观察时,这种注蜡翡翠的颜色、结构基本未遭破坏,但在紫外荧光灯和DiamondViewTM下具有蓝白色荧光,红外光谱中具有2 850,2 920,2 956 cm-1处的强吸收峰.根据“GB/T 16553-2010”《珠宝玉石鉴定》中翡翠优化处理定名的相关规定,本研究的注蜡翡翠应定名为翡翠.     

一种含钠长石较多的似翡翠玉石的宝石学特征

通过常规宝石学测试、红外光谱测试和薄片分析,对市面上新出现的一种似翡翠玉石进行了研究,发现其外观与传统翡翠非常相似,但含钠长石很高,基本上由硬玉和钠长石组成,还有少量的闪石矿物。该玉石产品的测试数据与国标中翡翠的数据(尤其是密度和折射率的数值)有较大的偏离,钠长石和硬玉在样品中分布不均匀,使得其不同部位的测试结果有较大的差异,局部可达到翡翠的要求,但偏离较大。红外光谱测试显示较典型的钠长石和硬玉峰形。该玉石产品极易造成市场混乱,使检测机构在出具检验报告时发生矛盾。由此引伸出对翡翠定名的讨论,建议有关部门尽快明确对翡翠的定义,使之更加科学、合理、可操作性强。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.