磺化油加脂剂加脂性能研究

以6种常用加脂剂单一组分为参比,研究了四种磺化油加脂剂STO、SEO、ST-TO、SS-1在铬鞣革中的渗透情况及其加脂后坯革的物理-机械性能。结果表明,磺化油STO、ST-TO、SS-1的渗透性能优于其它加脂剂。四种磺化油加脂剂对提高皮革伸长率在作用大于除亚硫酸化鱼油以外的其它单一加脂剂。磺化油SEO与硫酸化牛蹄油加脂的革抗张强度相当,大于其它加脂剂。磺化油SHO、STO、SEO改善铬鞣革撕裂强度的能力优于硫酸化鱼油、亚硫酸鱼油及硫酸化牛蹄油。磺化油SS-1和STO有良好的填充性,可提高皮革的丰满性和手感。     

无铬猪皮服装革加脂研究

对比研究了磺化油加脂剂STO、SEO、SHO、KS-1和6种常用加脂剂(主要组分)在无铬鞣猪皮服装革中的渗透情况及其加脂后坯革的物理-机械性能。结果表明,磺化油STO、L-3加脂剂及硫酸化牛蹄油的渗透优于其他加脂剂;磺化油STO、硫酸化牛蹄油和硫酸化蓖麻油加脂的坯革伸长率较大。磺化油SEO、硫酸化牛蹄油加脂后的坯革抗张强度大于其他加脂剂。磺化油SEO、STO改善无铬鞣革的撕裂强度优于其他加脂剂。     

乳液接枝共聚改性淀粉复鞣剂的应用研究

对乳液共聚接枝改性淀粉复鞣剂的应用条件和效果进行了研究。结果表明该复鞣剂最佳应用工艺为 :中和结束时控制pH值为 5 5 ,用 1 5 %的亚硫酸化鱼油预处理 ,改性淀粉复鞣剂用量 4% (以固含量计 ) ,温度 2 7～3 5℃。其中中和结束时的 pH值 ,是否用亚硫酸化鱼油预处理 ,对结果的影响较大。用该复鞣剂对铬鞣绵羊革进行复鞣 ,所得的坯革性能良好 ;与其它类型复鞣剂配伍应用时 ,效果更佳。     

加脂剂对少铬鞣革耐湿热稳定性及物理-机械性能的影响

通过对比实验研究了12种加脂剂对少铬鞣猪皮服装革耐湿热稳定性及物理-机械性能的影响。结果表明,磺化油SEO、STO、阳离子油、结合型加脂剂SCF对少铬鞣革的耐湿热稳定性影响较小,卵磷脂NLM所处理皮革的拉伸强度和撕裂强度最大。     

汗液处理对加脂皮胶原纤维干热收缩性能的影响

分别采用合成牛蹄油、硫酸化蓖麻油以及亚硫酸化鱼油,对铬鞣过的牛皮胶原纤维进行了加脂处理,并采用自制的人工汗液对其进行了浸泡处理。采用热台显微镜研究了各种加脂皮胶原纤维试样,在汗液处理前后的干热收缩行为。结果表明:经汗液浸泡处理以后,各种加脂剂加脂的皮胶原纤维的耐干热收缩性能都有所降低。从急剧收缩温度的角度来看,加脂处理使得皮胶原纤维的耐汗性降低了。     

丙烯酸树脂复鞣剂的亲水性对无铬鞣皮革性能的影响

无铬鞣革普遍存在亲水性强、纤维分散不足等问题，通过调控复鞣材料的亲疏水性来设计适用于无铬鞣革的复鞣剂可能是解决该问题的有效策略。研究了丙烯酸-甲基丙烯酸长链烷基酯合成的丙烯酸树脂复鞣剂（AR）的亲水性（羧基单体含量）对有机无铬鞣革性能的影响。结果表明，随着羧基单体含量的增加，AR的粒径逐渐减小、表面负电荷增加，其在无铬鞣革内的渗透深度和分布均匀度增加。当丙烯酸单体的含量为45%时，AR能完全渗透坯革，且所得复鞣坯革的纤维分散程度、疏水性能、耐干热稳定性、撕裂强度、抗张强度等最高。由此可见，设计亲疏水性合适的AR对改善无铬鞣皮革的综合性能具有重要意义。     

几种新型无铬鞣剂的鞣性研究

主要研究了几种新型无铬鞣剂的鞣性及其在无铬、少铬鞣中的应用。实验结果表明这几种鞣剂具有较好的鞣性，用于无铬鞣能明显地提高革坯的湿热稳定性，15％荆树皮栲胶与6％无铬鞣剂(I)可使革的收缩温度达到100℃以上，并赋予革坯较好的柔软性和丰满性。用于少铬鞣除了能提高革坯的湿热稳定性之外还可增加铬的吸收，降低废铬液中铬含量，4％的KMC与3％的无铬鞣剂结合鞣能使革的收缩温度达到110℃以上，废铬液中铬含量≤0．2g／L。     

锆鞣与利用铬鞣废液复鞣的结合鞣工艺研究

利用废铬液对锆鞣革进行复鞣，用苯多元羧酸处理，并对其影响因素进行了研究。结果表明：废铬液复鞣能明显提高锆鞣革的收缩温度（Ｔｓ）；在适宜条件下复鞣，废液铬含量大大降低，可基本消除对环境的污染；鞣制条件对铬的吸收及成革Ｔｓ均有影响。从而得到了一种经济、有效的处理废铬液的方法。此法既能明显改善锆鞣革的耐湿热稳定性，又能大幅度消除制革铬鞣过程的污染源。     

蓖麻油／橡胶籽油混合物作为皮革加脂剂

全植鞣、铬鞣和半铬鞣的山羊皮，使用硫酸化蓖麻油及橡胶籽油混合物（硫酸化混合物）与谭9进口硫酸化加脂剂进行了加脂特性的对比研究。硫酸化混合物与在尼日利亚的制革厂普遍使用的同类进口加脂剂相比，得到了赞赏。另外，这种硫酸化混合物相对于对照革样，似乎有更多的油脂崮定在皮革上。与全铬鞣和全植鞣相比，此产品能赋予半铬鞣和铬复鞣革更好的柔韧性，使用这种硫酸化混合物加脂的所有革样，其物理性能和化学性能均已达到同种类别产品的国际标准组织（ISO）的要求。     

无机/有机无铬结合鞣法在水牛二层沙发革上的应用

采用DMT-ⅡB无铬多金属配合鞣剂分别对1#有机鞣剂和2#有机鞣剂所鞣得的水牛二层坯革进行复鞣,即进行无机/有机无铬结合鞣,并进行湿态染整操作。试验工艺获得的水牛二层沙发革检测后发现,DMT-ⅡB配合鞣剂复鞣1#有机鞣剂鞣坯革制得的革收缩温度达到89.1℃,复鞣2#有机鞣剂鞣坯革制得的革收缩温度达到86.3℃,再经过湿态整理和干整理后收缩温度分别达到92.5℃和86.4℃,革身丰满柔软,撕裂强度和抗张强度较好。综合比较分析表明,DMT-ⅡB配合鞣剂与1#有机鞣剂结合鞣制得的成革综合性能较优。     

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.     

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.     

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.     

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.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

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.