壳聚糖基医用补片的制备及其性能研究

以梭子蟹蟹壳为原料,经预处理、浸酸脱钙质、碱煮脱蛋白和浓碱脱乙酰化制备壳聚糖膜;再在碱性条件下使壳聚糖膜和氯乙酸发生取代反应,制备羧甲基化壳聚糖膜.采用电位滴定法测试羧甲基化壳聚糖膜的取代度.测试壳聚糖膜和羧甲基化壳聚糖膜的溶胀性、吸水性、润湿性和抗菌性.结果表明:制备的羧甲基化壳聚糖膜的取代度为1.86,其溶胀性和吸...     

改性壳聚糖复合膜的制备及优化

以壳聚糖为原料经改性制备的巯基化壳聚糖为成膜基质,再添加结冷胶、甘油、氯化钙和纳他霉素,通过流延成膜制备复合膜。以膜的拉伸强度、断裂伸长率、水蒸汽透过率以及透光率为考查指标,对结冷胶、甘油、氯化钙和纳他霉素进行单因素实验,然后通过Plackett-Burman（PB）试验和最陡爬坡试验确定对膜拉伸强度影响显著的因素以及最佳试验范围。最后以拉伸强度为评价指标进行响应面试验,得出二次响应预测模型,优化出了复合膜的最佳配比。结果表明:单一壳聚糖膜拉伸强度为0.928 MPa,但断裂伸长率仅为5.91%;单一巯基化壳聚糖膜拉伸强度仅为0.350 MPa,断裂伸长率为14.47%。当基础膜液中巯基化壳聚糖0.20 g,改性条件为结冷胶0.18 g,甘油1.00 g,氯化钙0.17 g,纳他霉素0.01 g时,复合膜的拉伸强度最大,达到4.986±0.087 MPa;改性壳聚糖复合膜的拉伸强度得到显著提高（P<0.05）。本研究结果为改性壳聚糖复合膜的制备、复合膜综合性能提高以及在食品保鲜领域的应用提供理论支撑。     

两性壳聚糖的制备及其对纸张的增强作用

以壳聚糖-环氧丙基三甲基氯化铵(CTS-ETA)进行羧甲基化改性,制得两性壳聚糖;制备羧甲基化CTS-ETA的优化条件为:m(氯乙酸)∶m(CTS-ETA)=1.5∶1,碱化时间为1h,醚化时间为3h,醚化温度为60℃。将自制改性壳聚糖应用于成纸物理强度的增强,结果表明:两性壳聚糖可用作纸张的增强剂,加入少量(质量分数为0.2%~0.3%)就能对纸张的物理强度有很大的提高。     

染苑精粹

<正>羧甲基刺梧桐胶在棉活性印花中的应用2015071从刺梧桐树上获得半乳甘露聚糖胶,并对其进行羧甲基化改性处理。优化了羧甲基化处理工艺,并用傅里叶转换红外光谱对改性后羧甲基刺梧桐胶进行表征。将该改性增稠剂用于棉织物活性染料印花工艺,发现制备的印花原糊表现为非牛顿假塑性流体,且随反应混合物中氯乙酸浓度的增加,原糊的表观黏度增加。改性羧甲基刺梧桐胶印花织物的K/S值较未改的高,且印花织物手感和各项色牢度均良好。     

两性壳聚糖的制备及其纸张增强性能研究

以CTS-ETA进行羧甲基化改性,制得两性壳聚糖,制备羧甲基化CTS—ETA的优化条件为：CTS-ETA／氯乙酸（质量比）=1．5：1,碱化时间为1n,醚化时间为5h,醚化温度为60℃,并将自制改性壳聚糖应用于纸张的增强。试验结果表明：两性壳聚糖可用作纸张的增强剂,加入少量（0．2％～0．3％）就能显著提高纸张的物理强度。     

O-羧甲基化壳聚糖季铵盐的制备及抑菌活性

目的：制备抑菌活性较壳聚糖强的水溶性壳聚糖衍生物。方法：以3-氯-2-羟丙基三甲基氯化铵(CTA)和氯乙酸为接枝改性剂,制备水溶性O-羧甲基化壳聚糖季铵盐,采用红外光谱和紫外光谱对其结构进行表征,并研究O-羧甲基化壳聚糖季铵盐对大肠杆菌(E.coli)、金黄色葡萄球菌(S.aureus)和黑曲霉(A.niger)的抑制作用。结果：水溶性的O-羧甲基化壳聚糖季铵盐对E.coli、S.aureus和A.niger均有显著的抑菌活性。结论：与壳聚糖相比,水溶性的O-羧甲基化壳聚糖季铵盐的抑菌活性提高。     

人工肠道模拟系统在微凝胶体外模拟消化中的应用

该研究构建了一套体外模拟消化人工肠道系统，评估了该系统在使用过程中的密封性和无菌性，分别以单组分结冷胶和双组分结冷胶与壳聚糖形成的微凝胶为消化物，考察其在本系统中的体外模拟消化过程。结果表明，该系统具有良好的密封及抗菌性，具备体外消化模拟系统的使用条件；通过观察消化前后微凝胶光学显微镜图、Zeta电位、粒径分布和平均尺寸等结果，可以看出结冷胶微凝胶在胃消化时部分水解，而结冷胶@壳聚糖微凝胶在胃部不易被水解，经过肠道消化后两种微凝胶结构均发生破碎，结冷胶微凝胶破碎的程度更大。在人工肠道模拟系统消化后的结冷胶微凝胶的体积平均粒径较摇床减小了6.21%，结冷胶@壳聚糖微凝胶的体积平均粒径较摇床减小了4.51%，说明人工肠道模拟系统对于微凝胶的消化更彻底。总之，这种人工肠道模拟系统有望成为体外消化模拟的模式平台，助力于促进胃肠道功能及食物消化行为方面的研究。     

应用于纸张增强的羧甲基化壳聚糖的合成研究

羧甲基化壳聚糖是制浆造纸行业中应用十分广泛的造纸化学助剂。随着中国造纸行业的迅速发展,其应用领域也不断拓展。羧甲基化壳聚糖可用于纸张增强,它既可增加纸张的干强度,也可以提高纸张的湿强度。研究了羧甲基化壳聚糖的合成并将其用于纸张增强,研究了不同因素对取代度的影响,对产物进行了红外光谱的表征,并将产物用于纸张的增强实验以验证效果。     

羧甲基壳聚糖制备纸用微囊的研究

对壳聚糖进行羧甲基化,通过提高其水溶性及高分子性能,根据单凝聚法以羧甲基壳聚糖作为微囊壁材,结晶紫内酯作为芯材进行包囊,考察了羧甲基化后的壳聚糖对制备纸用微囊粒径及其均一性的影响。     

羧甲基化处理对海丝活性纤维性能的影响

本文采用氯乙酸处理海丝活性纤维,通过纤维中羟基与氯乙酸的反应得到具有很强吸水性能的羧甲基化海丝活性纤维。研究了改性前后纤维在不同溶液中的溶胀率、释放银离子的性能以及抗菌性能。实验结果显示,羧甲基化改性处理能有效提高纤维的吸湿和成胶性能,处理后纤维在水中的溶胀率是未处理纤维的10倍以上。由于羧甲基化改性处理后的纤维在遇水后高度膨胀,使纤维中的银离子能更有效地释放。实验结果显示改性后的纤维比未改性的纤维具有更好的抗菌性能。     

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.