经贸信息

后配额时代的纺织品保护主义及对策，后配额时代纺织品贸易争端频起，中国染料和涂料出口小幅增长     

后配额时代--纺织品贸易回归自由化势不可挡

2005年1月113，世贸组织配额体系中最后一个堡垒——纺织品配额将消失，配额将成为历史，中国纺织产业也将在纺织品贸易一体化进程中成为赢家。在后配额时代即将来临之际，全球纺织界对中国出现三种声音，一是希望配额时期能更为长久一些。以限制中国纺织品的出口，二是承认中国产品具竞争力。但善意提     

告别配额……

长达40年的配额管理体制终结了，纺织品被动配额全部取消了，全球纺织品贸易步人了一体化。迈入2005年，我国纺织行业迎来了划时代的“利好”。在配额体制下，我国188类受限纺织品年均出口增长率被严格限定在1．7％。一体化后，长期受到压抑的出口潜能得以释放，国内纺织品对原配额市场的出口短期内可望快速增升，这对约占世界纺织品贸易1／5的中国企业来说，无疑是个期待已久的良机。     

关键词解析

配额取消以后，国际纺织品贸易保护主义会随之消失，相反将以新的形势长期存在下去，对中国纺织品出口的影响将出现新变化。关税、反倾销、特别保障措施、技术性贸易壁垒和社会责任认证将可能成为欧、美等发达国家后配额时代常用的贸易限制手段。     

中国纺织品如何进入俄罗斯市场

2005年是全球纺织品服装配额制度取消的第一年，随着中国纺织品服装进一步释放出口潜力。美欧等国加紧了对中国纺织品的贸易保护主义措施的限制。俄罗斯迄今为止尚未对进口中国纺织品实施任何限制。在中俄贸易中，纺织品服装一直占有很大比重。了解和积极开拓俄罗斯市场，将有助于中国企业分散欧美限制所带来的风险，实现我纺织品服装出口的市场多元化。[编者按]     

"后配额时代"我国纺织贸易的发展

"后配额时代"是指根据《纺织品与服装协议》,从2005年1月1日开始WTO成员国将正式取消全部纺织品配额限制,标志着纺织品服装行业进入自由贸易的新时代。本文围绕"后配额时代"中国纺织贸易的发展展开论述,主要内容包括:我国纺织贸易现状;"后配额时代"中国纺织贸易面临的国际环境和挑战;"后配额时代"中国纺织贸易中的摩擦问题;"后配额时代"中国纺织贸易的应对措施。     

后配额时代我国纺织品拓展中东市场的意义及策略

简要介绍了后配额时代我国纺织品贸易面临的严峻形势,指出了后配额时代我国纺织品拓展中东市场的重要意义。文章在分析我国纺织品出口中东市场现状的基础上,探讨了向该地区出口相应的对策。     

中美纺织品贸易的现状及前景展望

自20世纪90年代以来,我国经济发展取得了巨大成就。其中,外贸发展空间不断拓展,特别是我国的纺织品在对美贸易中占据了一定的地位。但随着2005年1月1日《纺织品和服装协议》的废止,中国的纺织品出口行业进入“后配额时代”,美国多次以特别保护措施、贸易技术壁垒及其他方面的限制和摩擦,对中国的出口纺织品业务进行了不同程度的阻挠,近年来又以人民币汇率问题向中国施压。基于此,文章对中美纺织品贸易的现状及前景展望展开研究。     

寻找中国纺织业的新路

全球纺织品配额取消后，欧美频频对中国纺织品进口设限。6月11日，中国与欧盟纺织品谈判达成协议；7月20日，中国对欧十类纺织品出口又进入“配额时代”，直至2007年结束。7月21日，中国汇率机制改革，人民币升值2％。这一系列外生变量，为中国纺织品出口带来了新的压力。面对当前不容乐观的国内外形势，中国纺织业必须寻找一条新的发展思路。     

纺织品出口税：好曲还需用心唱

继商务部2004年12月12日出人意料地宣布将在全球配额到期前引入纺织品出口税后，在12月19日举行的“中国纺织业如何迎战后配额时代高峰论坛”上，中国人世首席谈判代表龙永图和中国纺织品协定谈判代表李月印等透露，中国即将对6类甚至多达14类纺织品开征纺织品出口关税，出口税的幅度定于4％左右，部分敏感纺织品出口关税将高达10％。     

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.