木质素/TiO2复合纳米颗粒合成及纳米纤维素基紫外屏蔽膜制备

本研究利用碱木质素作为生物模板诱导剂,通过水热法成功合成了一种具有良好紫外屏蔽性能的木质素/TiO_2复合纳米颗粒。结果表明,木质素/TiO_2复合纳米颗粒具有锐钛矿晶型、良好的纳米粒径和热稳定性。同时,证实了木质素的含氧官能团和TiO_2表面羟基发生类酯化反应,从而使木质素与TiO_2形成包覆嵌顿式结构的复合材料。在此基础上,研究了木质素/TiO_2复合纳米颗粒与纳米纤维素水凝胶制备薄膜材料的抗紫外性能。结果表明,添加质量分数10%的木质素/TiO_2复合纳米颗粒的纳米纤维素薄膜在全紫外线波段(200～400 nm)吸收了约90%的紫外线,表明木质素/TiO_2复合纳米颗粒具有良好的紫外屏蔽能力。     

木质素中空纳米球的制备和应用研究进展

木质素中空纳米球是一种具有球形和独特中空结构的纳米颗粒,具有高的比表面积、生物相容性和高负载能力等特点,在生物医学、紫外防护、新能源等领域具有广阔的应用前景。本文针对自组装制备木质素中空纳米球的过程进行剖析,总结了近年来国内外溶剂-反溶剂法、界面细乳聚合法、模板法和交联/偶联聚合法等自组装方法制备纳米颗粒的形成过程与机理,以期对开发简单可控的自组装方法制备木质素中空纳米球、高效资源化应用提供借鉴。     

蛋白质纳米颗粒的制备及其在食品领域的应用研究进展

蛋白质纳米颗粒即纳米级的蛋白质颗粒，由于蛋白质本身具有良好的生物相容性和生物降解性，与合成纳米材料相比，蛋白质纳米颗粒在生物活性物质的包埋和传递方面具有极大优势，近年来逐渐成为研究的热点。本文首先介绍了目前主要用于食品工业的动物蛋白纳米颗粒和植物蛋白纳米颗粒的常见类型，并对蛋白质纳米颗粒的常用制备方法进行了归纳总结，包括反溶剂沉淀法、盐析法、纳米喷雾干燥法、静电纺丝法、超临界流体法和热致聚集法等，分析了各种方法的原理及在安全性、适用性、产品质量和操作复杂程度等方面的优缺点，然后对蛋白质纳米颗粒在功能性食品的生产、食品的活性包装和食品Pickering乳液的稳定三个方面的应用进行了综述，最后归纳了蛋白质纳米颗粒应用安全性方面的研究现状，以期为蛋白质纳米颗粒的进一步研究提供理论参考。     

美拉德反应修饰对负载姜黄素的玉米醇溶蛋白纳米颗粒制备及性质的影响

目的研究玉米醇溶蛋白与D-木糖在65%(V:V)乙醇溶液中的美拉德反应及所得美拉德反应产物在反溶剂沉淀法制备姜黄素纳米颗粒中的应用。方法将玉米醇溶蛋白与D-木糖在乙醇溶中加热,利用所得产物通过反溶剂沉淀法制备姜黄素纳米颗粒,并对纳米颗粒进行表征。结果当D-木糖与玉米醇溶蛋白混合质量比为2:1、反应体系pH值为13.0、反应温度为90℃、反应时间为90 min时,反应体系的A290和A420值最大。利用在该条件下得到的美拉德反应产物通过反溶剂法制备姜黄素纳米颗粒,与未经修饰的玉米醇溶蛋白按照相同方法制备的姜黄素纳米颗粒相比,前者在水中的分散性明显提高,包埋效率和载药量分别显著增加113%和56%,且具有更好的缓释性能和贮藏稳定性。结论美拉德反应修饰的玉米醇溶蛋白在反溶剂沉淀法纳米颗粒的制备中具有广阔的应用前景。     

木质素纳米颗粒制备及其在水凝胶材料中的应用研究进展

木质素作为可再生天然芳香性高分子生物质资源受到人们越来越多的关注,对木质素高值化利用的研究在不断深入。木质素纳米颗粒（LNP）的制备与应用是实现木质素高值化利用的有效途径,木质素具有环境和生物相容性好、价格低廉且资源丰富等优点,但其固有的异质性、颗粒尺寸较大和分散性差的问题阻碍其应用,木质素纳米化可实现颗粒尺寸大小和形态的可控,LNP的比表面积和表面功能位点增加,相比原始木质素,抗氧化、抗紫外线等能力得到进一步增强,具有广泛的应用前景。本文对LNP的制备以及在水凝胶材料中的应用进行了综述,并对未来发展进行了展望。     

绿色法制备纳米银/聚丙烯腈纳米纤维及其抗菌性能

以水为溶剂,茶多酚(TP)还原AgNO3制备了银纳米颗粒。利用傅里叶转换红外光谱(FTIR)、紫外可见光谱(UV-Vis)、透射电镜(TEM)研究了TP的还原性以及纳米Ag颗粒的形貌。为了制备粒径更小、分散性更好的银纳米颗粒,采用静电纺丝技术制备PAN纳米纤维负载的银纳米颗粒,并通过琼脂平皿扩散法研究了银纳米颗粒/PAN纳米纤维的抗菌性能。研究结果表明,与水相合成的银纳米颗粒相比,负载于PAN纳米纤维上的银纳米颗粒粒径更小、分散性更好,且表现出良好的抗菌效果。     

旧报纸基含木质素CNC和CNF的综合制备与表征

本研究以旧报纸为原料,采用硫酸水解法制备了含木质素纤维素纳米晶体（LCNC）,随后利用超声辅助球磨法将酸解沉淀的木质纤维素固体残渣（LCSR）解纤成含木质素纤维素纳米纤丝（LCNF）,实现了LCNC和LCNF的综合制备,综合产率高达85%以上。采用多种手段对LCNC和LCNF样品的结构特性进行分析表征。结果表明,LCNC呈棒状晶体结构,LCNF呈长丝状结构,木质素以球状颗粒存在于LCNC和LCNF中。LCNC平均长度和宽度分别为143.6和24.8 nm,LCNF的平均直径为16.2 nm。X射线衍射仪（XRD）结果显示LCNC和LCNF均保留纤维素I型结构,且木质素含量越高,其结晶度越低。同时,木质素本身的高疏水性和热稳定性使得木质素含量大的LCNC和LCNF具有更好的疏水性和热稳定性。     

纳米淀粉的制备及应用进展

纳米淀粉具有来源广泛、可再生、无毒、可生物降解、生物相容性好及纳米粒子效应等众多优点,在纳米复合材料、生物医药、轻工、化工等领域有着重要的潜在应用价值,是纳米科技领域研究的热点之一。本文对纳米淀粉的制备方法和应用进行了综述,介绍了酸水解法、机械研磨法、高压均质法、沉淀法、反相微乳液法、反应挤出法及新近出现的超声波法、生物酶处理法、碱冷冻法和细乳液法,简要介绍了目前报道的纳米淀粉改性方法,阐述了其作为纳米复合材料填充剂、医药载体、造纸涂料胶粘剂和颗粒乳化剂等在相关行业的应用,最后对纳米淀粉未来的研究发展进行了展望。     

表面活性剂助溶体系自组装制备微/纳米木质素及其紫外线防护应用

以碱木质素为原料、不同表面活性剂溶液为溶剂,通过自组装法制备微/纳米木质素,初步探讨了在不同表面活性剂溶液条件下制备微/纳米木质素的最佳pH值、温度和木质素添加量。通过纳米粒度和Zeta电位测定仪、扫描电子显微镜、傅里叶变换红外光谱仪对制得的微/纳米木质素进行表征。结果表明,采用十二烷基硫酸钠制备的微/纳米木质素平均粒径可达94.7 nm。将制得的微/纳米木质素添加到市售面霜中,利用紫外-可见分光光度计测定其吸光度与透过率发现,添加微/纳米木质素的面霜吸光度明显提高,透过率显著下降,具有良好的紫外线防护能力。     

薏米淀粉纳米颗粒的制备及理化特性

以薏米淀粉为原料，采用3种不同纳米淀粉法体系（碱溶体系、水-乙醇体系、二甲基亚砜（dimethyl sulfoxide,DMSO）-乙醇体系）制备薏米淀粉纳米颗粒。通过颗粒特性、分子特性、结晶特性和热特性等对比研究3种不同薏米淀粉纳米颗粒的结构和理化特性。结果表明：碱溶体系制备的纳米颗粒具有最高的纳米颗粒占比（85.65%），碱溶体系和水-乙醇体系制备的纳米颗粒呈现A型结晶结构，而DMSO-乙醇体系制备的纳米颗粒的晶型结构由A型转变成无定形结构。通过对比分析可知，在45℃条件下碱溶体系制备的薏米淀粉纳米颗粒拥有最小的粒径（348 nm）、最高的多分散系数，较高的有序度、相对结晶度和热稳定性，是制备薏米淀粉纳米颗粒的最佳纳米沉淀法体系。该研究为制备淀粉纳米颗粒及其结构特性研究以及拓展薏米淀粉的应用提供一定理论依据。     

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.     

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.     

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.