构树皮碱木素过氧乙酸处理后结构变化的研究

利用UV，IR，H-NMR和^13C-NMR技术，研究了构树皮碱木素过氧乙酸处理后结构变化。结果表明，碱木素过氧乙酸处理后．酚羟基、甲氧基含量减少，羧基，羰基含量增加。在过氧乙酸作用下，碱木素结构发生了β-O-4，Ar-Cx,Ca-Cβ，Cβ-Cr的氧化断裂以及C4、C6的开环反应，降解成富含亲水基团的低分子木素。     

漆酶／助剂体系降解苇浆残余木素的研究

用溶剂抽提法制取苇浆残余木素,用漆酶／助剂和氧气开展工作 反应,通过甲氧基的测定,元素分析、^13C-NMR,^1H-NMR、IR分析苇浆残余木素与漆酶／助剂反应前后其结构的变化,研究发现苇浆残余木素在反应后其甲氧基、酚羟基减少,醇羟基增多,木素结构中羰基增多,木素的苯环结构发生了开环反应。     

Co-salen仿酶系统降解木素模型物的研究机理

采用FTIR、^1H—NMR、^13C-NMR、^31P-NMR、HMBC研究了β-O-4型愈创木基木素模型聚合物在Co-salen仿酶体系中的降解机理,结果显示经仿酶处理后,木素模型聚合物β-O-4联接发生断裂,醇羟基含量增加,有利于木素的碎片化和溶出;醚化和苯环开环反应使酚羟基含量下降。Co-salen仿酶处理中,木素模型聚合物甲氧基含量增加,可能与小分子产物烷氧基化联接有关。Co-salen仿酶系统催化氧化酚型木素模型聚合物,产生含羧基的产物。     

硫酸盐竹浆ECF和TCF漂白过程中木素结构的变化

利用紫外光谱、红外光谱、凝胶渗透色谱、核磁共振波谱技术,研究了氧脱木素后纸浆、ClO2漂白后纸浆中残余木素及氧脱木素溶出木素结构的变化。浆料经过ClO2漂白和氧脱木素后,残余木素紫外光谱中216 nm处的吸收明显减弱(分别下降了30.7%和10.0%),表明氧脱木素和ClO2漂白过程木素结构单元中有些苯环开裂。通过红外光谱分析得知,浆料经ClO2漂白和氧脱木素后,代表羧基的1701~1718 cm-1峰强度显著增强,代表游离酚羟基的3420 cm-1峰强度稍有增强,代表甲氧基的1266 cm-1处吸收峰减弱。通过对残余木素分子质量测定得知,与未漂浆残余木素相比,经氧脱木素和ClO2漂白后,浆中残余木素及氧脱木素溶出木素的平均分子质量降低,多分散性也随之下降,但下降程度不大。由1H-NMR和13C-NMR分析得知,与未漂浆残余木素相比,ClO2漂白后木素结构中的对羟基苯基、愈创木基和紫丁香基结构单元受到降解,部分β-O-4、β-1和β-5连接发生断裂。ClO2漂白浆残余木素羧基、芳环取代碳原子以及与氧连接的脂肪碳原子含量升高,而芳环甲氧基含量降低。     

湿地松深度脱木素硫酸盐法蒸煮过程中木素结构的变化（Ⅱ）——黑液中深出木素结构的变化

采用^13C-NMR和^31P-NMR,进行了湿地松深度脱木素硫酸盐法蒸煮过程中木素结构的变化的研究。本文研究黑液中溶出木素结构的变化,着重分析了溶出木素中脂肪羟基、酚羟基、β-O-4结构和缩合结构含量的变化。     

漆酶/天然介体体系漂白硫酸盐竹浆的机理研究

对硫酸盐竹浆包含漆酶/天然介体漂白段的全无氯(TCF)漂白各段的残余木素进行了GPC、TGA、FT-IR、1H-NMR和t3C-NMR分析,主要探讨漆酶/天然介体体系(LMS)漂白的机理.分析表明,随漂白的进行,竹浆残余木素的总体变化趋势为分子质量降低;经LMS处理后,竹浆残余木素的热稳定性变差,更易在较低温度下热解;竹浆木素为GSH型,结构单元以G为主,苯丙烷单元之间的连接以β-O-4′为主,此外还有β-1′和β-5′连接.原浆木素中的羟基以酚羟基为主,苯丙烷单元中S的含量(以物质的量计,下同)少于1/3;O段残余木素中,脂肪族羟基比酚羟基多,且有少量-COOH、-OCH3被脱除,苯丙烷单元中G＞H＞S;LMS段残余木素中的羟基以脂肪族羟基为主,S单元含量增加,H单元含量减少,争1′连接增加,β-5′连接很少.     

竹浆Co-salen仿酶催化漂白机理研究

采用GPC、FT-IR、1H-NMR、31P-NMR和元素分析法研究了竹浆Co-salen仿酶漂白过程中残余木素结构的变化。Co-salen仿酶处理使竹浆中残余木素芳环降解开裂,甲氧基、酚羟基、脂肪族羟基、愈创木基、紫丁香基减少,羟基被氧化,羰基增加。β-O-4、β-1、β-5、β-β连接发生断裂。残余木素重均、数均分子质量下降,多分散性略有下降。Co-salen仿酶预处理使终漂纸浆发色基团减少,结晶度提高。另外得到了仿酶处理前后竹浆残余木素结构单元实验式。     

富里埃变换红外光谱法分析生物漂白过程木素结构变化

利用富里埃变换红外光谱技术分析了尾叶桉硫酸盐浆原浆的残余木素,经漆酶/介体(Lccase/mediator)处理后浆的残余术素及生物处理后纸浆经氢氧化钠抽出的木素.结果证实,在漆酶/介体处理纸浆的过程中碳水化合物不发生氧化,而木素的Cα羟基发生氧化产生α-基;酶作用后纸浆进一步碱处理导致木素溶出.通过分析溶出木素的结构,推断纸浆中具有紫丁香基结构的残余木素优先发生降解.     

13C-NMR分析漆酶处理木素的结构特征

利用13C-NMR技术对漆酶、漆酶/介体体系处理前后枫香木酶解木素进行结构分析.结果表明,经漆酶/介体体系(LMS)处理后,木素的部分β-O-4结构发生醚键断裂,脱甲基或脱甲氧基反应发生,根据结构变化推断反应过程中紫丁香基型结构优先反应;经漆酶处理后,木素单位苯环的羰基含量和甲氧基含量增加.     

漆酶介体系统对高木素含量的硫酸盐浆的生物漂白化学

分别在1-羟基苯并二唑（HBT）、N-羟基乙酰苯胺（NHA）、紫尿酸（VA）介体中，用漆酶处理高木素含量的针叶木硫酸盐浆。发现在紫尿酸（VA）介体中漆酶降解木素的能力优于其它两种介体。在生物漂白处理前后分别对分离出的残留木素作核磁共振（NMR）分析，结果表明在漆酶-VA系统中，经生物漂白处理后，木素被极大地氧化并且结构多数发生了变化。在这三种漆酶介体系统中，增加羧基含量，甲氧基相应减少。对三种系统来说，生物氧化漂白都直接作用于不缩合的C5酚型木素结构。漆酶-VA系统还和缩合的C5酚型木素结构发生反应。     

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.