离子液体对高等植物的毒性及其生物降解性研究综述

离子液体作为新型绿色溶剂存在一定的毒性,降解不完全将对环境造成巨大的危害．关于离子液体对高等植物的毒性方面的研究主要集中在其对植物种子发芽率和幼苗生长的影响2个方面．常见的咪唑或者吡啶类的离子液体的生物降解性都不理想;氨基酸离子液体由于具有生物降解性、低毒性及高生物相容性而成为新型离子液体的开发方向．深入研究吡啶类、季铵盐、季磷盐等离子液体对高等植物的毒性,探究离子液体对植物生命周期的影响,设计易生物降解的离子液体,通过基因工程等筛选出能够降解离子液体的优势微生物,构建全面的离子液体毒性和生物降解性的构效关系模型等,将是今后要加强的研究内容．     

离子液体-分散液液微萃取在食品及环境污染物检测中的应用

离子液体以其蒸汽压低、热稳定性好、良好的溶解性和可设计性等特性在萃取分离领域应用广泛。本文就离子液体性质、离子液体-分散液液微萃取模式进行介绍,重点综述该项技术在食品和环境污染物检测中的最新应用进展,并对其发展前景进行展望。     

离子液体在脂质分离与富集中的应用研究进展

作为新型绿色溶剂,离子液体在油脂工业中有着广泛的应用潜力。离子液体对于许多有机小分子、生物分子以及金属离子等均具有良好的溶解性。由于离子液体具有不挥发、流动性范围广、可设计性强等优点,其能够替代部分传统有机溶剂应用于脂质的分离与富集。从离子液体的性质、在提取微藻油脂中的应用、在分离与富集油脂中各组分的应用、在富集油脂中风险物质的应用4个方面对离子液体在脂质分离与富集中的应用研究进展进行了综述,最后对离子液体在脂质分离与富集方面的研究前景进行了展望。     

以离子液体为介质的修饰改性对多糖结构与理化性质的影响研究进展

一些多糖具有提高免疫力、抗肿瘤等功能活性,但因其含有大量羟基,易形成分子内和分子间氢键,难 溶于水,严重制约了其应用;因此有必要对其进行修饰改性。离子液体作为一种新型绿色溶剂,对多种有机、无 机大分子物质有着较好的溶解能力,可作为介质对多糖进行物理改性和化学改性。本文综述了多糖在不同离子液 体中的溶解性及机理,以及以离子液体为介质的修饰改性对多糖结构和理化性质的影响,并对目前研究中存在的 问题进行总结,对未来的研究趋势进行展望,旨在为改善多糖理化性质、拓宽其应用领域提供理论依据。     

烷基咪唑型离子液体在食品领域的应用及安全性研究进展

离子液体具有蒸气压低、非可燃、稳定性好、溶解性强等优良特性,在食品、化工、医药等领域展现出巨大的应用潜力。针对目前结构与功能研究最多的烷基咪唑型离子液体,本文概述其主要理化性质特点,列举其作为溶剂、催化剂和萃取剂等在食品领域中分离提纯、食品分析和成分萃取方面的应用情况,并对其与生态以及人类健康风险相关的微生物、植物、动物水平的毒理学安全性进行综述,以期为咪唑型离子液体在食品工业中的科学使用与安全管理提供参考。     

咪唑类离子液体提取天然产物的应用研究

离子液体因具有良好的溶解性、热稳定性、化学稳定性、可设计性等特点,在提取分离天然产物方面具有显著的提取效果。本文综述了近年来咪唑类离子液体作为提取剂在提取天然产物方面的应用,提出了离子液体在分离天然产物领域中存在的问题,并指出安全、功能化离子液体的研制和离子液体的高效回收是解决这些问题的主要手段,为离子液体在天然产物提取中的应用奠定基础。     

离子液体的合成及在萃取分离中的应用

离子液体作为一类新型的环境友好的"绿色溶剂",具有很多独特的性质,在很多领域有着诱人的应用前景.本文综述了离子液体的合成、检测、对高分子材料的溶解及降解性能及在萃取分离中的应用.     

离子液体的合成及在萃取分离中的应用

离子液体作为一类新型的环境友好的“绿色溶剂”,具有很多独特的性质,在很多领域有着诱人的应用前景。本文综述了离子液体的合成、检测、对高分子材料的溶解及降解性能及在萃取分离中的应用。     

离子液体在多糖溶解中的应用进展

由于分子内或分子间的氢键作用,部分多糖难溶解于水或常规有机溶剂,因此限制了多糖在诸多领域的应用。而离子液体的出现则为难溶多糖的应用提供了可能。针对国内外关于离子液体溶解纤维素、甲壳素、壳聚糖等几种多糖的研究成果进行了综述,并对其溶解特性、溶解机理以及离子液体结构对多糖溶解特性的影响进行了探讨和总结,对今后利用离子液体溶解多糖的研究方向进行了展望。     

离子液体在食品加工领域中应用研究进展

离子液体因具有良好热稳定性、可溶解物质范围广、起始分解温度高等特点而备受关注。在离子液体研究文献统计分析的基础上,综述了离子液体在食品加工领域中作为萃取剂、溶剂的应用研究进展,分析了离子液体处理后目标物的获得方法、目标物结构性质的变化情况,并对离子液体在食品加工领域应用中存在的问题、发展方向和重点进行了展望。     

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.     

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.