蔗渣高强度高白度高得率化学浆工艺研究：轻工业科学技术发展基金资助课题

本研究是属轻工业科学技术发展基金资助课题（草浆氧－过氧化氢漂白工艺研究）的内容，项目要求蔗渣浆经氧漂（氢氧化纳消耗＜４％）和过氧化氢漂白（过氧化氢消耗＜１．５％），浆的白度＞８０％；裂继长＞４０００米。为此，从项目内容和经济上考虑，漂前的蔗渣化学浆应具有高白度、高强度和高得率 要求，预订指标为浆料高锰酸钾值＜６．０，白度＞５０％，得率＞６０％和裂断长＞５０００米。为了达到预期目标，采用碱性亚纳－蒽     

日本高α酸含量酒花新品种

日本麒麟有限责任股份公司培育出三株高α－酸含量的酒花新品种：Ｔｏｙｏｍｉｄｏｒｉ，Ｋｉｔａｍｉｄｏｒｉ和东方黄金（ＥａｓｔｒｎＧｏｌｄ）。它们的α－酸含量分别为１２．２％，１５．４％和１７．３％，这些新品种的α－酸含量，不低于以前所报导的那些高α－酸酒花品种，“东方黄金”可以被归类为一种优良的高α－酸品种。“Ｋｉｔａｍｉｄｏｒｔｉ”除α酸含量高以外，酒花酒组成与萨兹（Ｓａａｚｅｒ）相似。作为普通的     

黑糯米酒的生产技术

以糯米和黑糯米为原料，原料配比为糯米：黑糯米ic：4，加酒药O．3％。将黑糯米与糯米分开浸泡，黑糯米的浸泡时间比糯米长2小时左右，然后按比例混合进行蒸煮，蒸熟后快速用冷水淋饭，待品温在32℃以下时，即淋入碾碎的酒药，沥干水后下缸，搭窝后盖上草整保温，5天后即可压榨。酒酿质量：糖度＞25％，酒度6％～8％（V／V），总酸＜0．6％。加入清香型小曲酒或大米食用酒精，将酒度调整到20％～22％（V／V），转贮罐。一年后，抽取上清液，经兑制、过滤即可。成品酒透明，无沉淀、无混浊，酒精度＞16％（V／V），总酸＜0．459／100ml（…     

提高及稳定谷氨酸产生菌TH－89产酸率的研究

为了进一步提高与稳定谷氨酸产生菌ＴＨ－８９的产酸率，以谷氨酸棒杆菌ＴＨ－８９为亲株，利用紫外线（ＵＶ）、硫酸二乙酯（ＤＥＳ）进行复合诱变和定向选育（耐高糖、耐高谷氨酸、以琥珀酸为唯一碳源），最终获得一突变菌株ＺＨ－１２．当初糖浓度为１６％时，该菌摇瓶小试平均产酸率和平均转化率分别达９．８５％和６２．２％，而最高产酸率和转化率分别达１０．９％和６９％。     

蔗渣高强度高白度高得率化学浆工艺研究

本研究是属轻工业科学技术发展基金资助课题（草浆氧—过氧化氢漂白工艺研究）的内容，项目要求蔗渣浆经氧漂（氢氧化钠消耗＜４％）和过氧化氢漂白（过氧化氢消耗＜１．５％），浆的白度＞８０％；裂断长＞４０００米。为此，从项目内容和经济上考虑，漂前的蔗渣化学浆应具有高白度、高强度和高得率的要求，预订指标为浆料高锰酸钾值＜６．０，白度＞５０％，得率＞６０％和裂断长＞５０００米。为了达到预期目标，采用碱性亚钠—蒽醌和甲醛组合助剂法，应用蔗渣湿法堆存和半干法、湿法除髓的优点，运用慢速升温的技术路线，获得满意的结果，主要的工艺参数及物理指标是：总用碱量１２．５％（Ｎａ＿２Ｏ计），亚硫酸化度７３％，液比１：６，升温３时，保温９０分，蒽醌０．０５％，甲醛２．５％。白度６３．９％，硬度６．３Ｋ（高锰酸钾值），浆张裂断长５６３７米（３１￣０ＳＲ时），撕裂指数８ｍＮｍ￣２／ｇ，耐折度＞８００次。     

提高及稳定谷氨酸产生菌TH—89产酸率的研究

为了进一步提高与稳定谷氨酸产生菌ＴＨ－８９的产酸率，以谷氨酸棒杆菌ＴＨ－８９为亲株，利用柴外线（ＵＶ）、硫酸二乙酯（ＤＥＳ）进行复合诱变和定向选育（耐高糖、耐高谷氨酸、以琥珀酸为唯一碳源），最终获得一突变菌株ＺＨ－１２。当初糖浓度为１６％时，该菌摇瓶小试平均产酸率和平均转化率分别达９．８５％和６２．２％，而最高产酸率和转化率分别达１０．９％和６９％。     

赖氨酸螯合铁在母猪日粮中的应用

试验分4组。用赖氨酸螯合铁和硫酸亚铁分别进行饲喂妊娠，哺乳期母猪的试验，并同时用葡聚糖铁给初生仔猪作补铁的试验。结果表明：饲喂赖氨酸螯合铁组的母猪所生仔猪，比对照组母猪所生仔猪断奶成活率高9．2个百分点（P＜0．05），平均断奶重高18．8％（P＜0．01）。比饲喂硫酸亚铁组母猪所生仔猪断奶成活率高3．1个百分点（P＞0．05），平均断奶重高9．9％（P＜0．05）。而与给3日龄仔猪注射葡聚糖铁组相比，成活率和断奶重分别提高0．2个百分点和2．3％（P＞0．05）。     

日本高α－酸含量酒花新品种

日本高α－酸含量酒花新品种摘要日本麒麟有限责任股份公司培育出三株高α－酸含量的酒花新品种：Ｔｏｙｏｍｉｄｏｒｉ、Ｋｉｔａｍｉｄｏｒｉ和东方黄金（ＥａｓｔｒｎＧｏｌｄ）。它们的α－酸含量分别为１２．２％、１５．４％和１７．３％。这些新品种的α－酸含量，...     

提高低度青稞酒质量的途径

酒度为40％（v/v)的低度青稞酒，加入2‰－4‰的酒头（贮存3个月以上）和1％－3％酒尾（贮存3个月以上，事先用2‰－4‰活性炭处理），可获得理想效果，在调味过程中，要特别注意酸、醇，酯的酯比，酸高酯低，缺乏青稞酒典型风格，酒体粗糙，出现邪杂味，酯高酸低，则酒味寡淡，香味短，勾兑调味后，低度青面贮存3个月以上。     

不同储藏处理对高水分玉米的发酵参数及活体外消化率的影响

试验对高水分玉米进行4种处理：（1）加乳酸菌；（2）加质量分数为1％混合酸；（3）加质量分数为1％氢氧化钠；（4）加质量分数为1％氨，同时设置两个对照处理：（1）好氧对照；（2）厌氧对照。试验结果表明：4种处理对高水分玉米储藏净利要都有一定程度的改善，但对储藏后高水分玉米有机物质的消化率并无改善。加乳酸菌的处理有提高乳酸菌数量和降低pH值的趋势，而加混合酸的处理的干物质回收率有所提高；加氢氧化钠处理虽然能提高乳酸菌和酵母菌的数量，但储藏后有异味；加入氨不但能提高非蛋白氨含量，而且酵母菌和乳酸菌的含量也有所增加。     

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.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

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.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.     

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.