BCTMP抄造白卡纸施胶及助留性能的研究

根据BCTMP浆料的物化特性，对助留剂及阴离子捕集剂在造纸湿部的助留助滤作用、AKD及阳离子松香胶的施胶性能进行了研究。结果表明：助留剂的用量与纸料的滤水时间及白水浊度成反比；阴离子捕集剂的使用对AKD施胶性能改善作用不明显；阳离子松香胶对BCTMP浆近中性施胶，在用量0．4％时施胶效果优于AKD用量0．5％的值。     

阳离子瓜尔胶/膨润土二元助留助滤剂在脱墨浆中的应用

研究了膨润土用量、pH值、电导率、剪切力对阳离子瓜尔胶／膨润土二元体系的助留助滤性能的影响。研究表明：二元体系比单元体系有更好的助留助滤性能，更能抗pH值、电导率、剪切力的干扰；且能提高成纸的强度。     

瓜尔胶及其衍生物在造纸法再造烟叶中的应用

本文在分析了造纸法再造烟叶浆料的纤维形态及筛分情况的基础上,研究了瓜尔胶及其衍生物对造纸法再造烟叶浆料的助留助滤性能。结果表明瓜尔胶及其衍生物能够改善浆料的助留助滤性能,实验室自制的阳离子羟丙基瓜尔胶的助留助滤性能较好,当其用量为0.08%时,浆料中总细小组分首程留着率较未添加时提高了44.0%,浆料的打浆度由43°SR下降到21°SR。同时研究了瓜尔胶及其衍生物对造纸法再造烟叶基片物理性能的影响,结果表明在添加量适当时,阳离子羟丙基瓜尔胶和阳离子瓜尔胶-丙烯酰胺接枝共聚物能够在不影响基片匀度的情况下提高基片的抗张强度和松厚度。     

阳离子纤维素的制备及其在造纸法再造烟叶助留助滤中的应用

以碱-尿素体系溶解棉溶解浆，以2,3-环氧丙基三甲基氯化铵（EPTMAC）为醚化剂对其改性制备了阳离子纤维素（C-Cell）。采用傅里叶红外光谱仪（FT-IR）、电荷自动滴定仪（PCD）和黏度计等对C-Cell进行表征，并与阳离子瓜尔胶（C-Guar）对比，分析C-Cell与C-Guar对烟草浆料的助留助滤性能、电化学性能以及抄造后基片物理性能的影响。结果表明，两种助剂电荷量相接近，当助剂添加量为0.10%时，C-Cell在降低烟草浆料阳离子需求量、提升助留助滤性能上优于C-Guar，此外，C-Cell的添加对基片的抗张强度、松厚度等物理性能也有一定的提升。综上所述，C-Cell可作为助留助滤剂用于造纸法再造烟叶的抄造。     

瓜尔胶用于浆内增强及助留助滤

实验研究了瓜尔胶在浆内增强作用及助留助滤作用，对瓜尔胶和阳离子淀粉混合使用做了对比。结果表明，加入瓜尔胶后能提高强度、留着率，改善滤水效果。瓜尔胶与阳离子淀粉混合使用，增强、助留助滤作用更明显。     

两性瓜尔胶的制备及其助留助滤性能的研究

以氯乙酸钠为阴离子化试剂,对阳离子瓜尔胶进行改性,采用半干法制备具有不同羧基含量的两性瓜尔胶。通过浆内添加研究了两性瓜尔胶的羧基含量和用量对卷烟纸助留助滤性能的影响,同时与阳离子瓜尔胶进行了效果对比,并考察了两性瓜尔胶和非离子瓜尔胶在卷烟纸中的复配使用效果。通过正交实验获得了制备两性瓜尔胶的优化工艺：碱化用碱量0．50％,碱化时间60min,阴离子化试剂与原料摩尔比为0．5：1,阴离子化时间3h,反应温度80℃。两性瓜尔胶用作助留助滤剂具有更好的效果,羧基含量为2％左右时,在用量为0．06％时效果较佳,纸浆打浆度下降15．5％,纸料总留着率和灰分分别提高了14．0％和151．9％;与非离子瓜尔胶按2：8复配使用时还可有效提高纸张强度。     

新型两性瓜尔胶接枝共聚物助留性能的研究

对两性瓜尔胶接枝共聚物(LGG-g-PAM)在混合脱墨废纸浆中的助留性能进行了研究,探讨了聚合氯化铝加入方式、LGG-g-PAM用量、相对分子质量及阳离子电荷密度对细小纤维首程留着率的影响,并与阳离子瓜尔胶的助留性能进行了对比。     

纸厂生产硅基微粒胶助留助滤剂

１基本情况微粒胶助留助滤剂正被大家所接受。在市场上的各种微粒胶中,硅胶是最为普通、也是最为有效的一种。然而,在过去的５～６年中所有发布的一批专利认为,硅基"微粒胶"溶液比传统的硅胶在特定的重量范围内具有更好的助留助滤性能。专利文献中报道的硅基微粒胶包括...     

3种植物胶物化性能的对比研究

利用天然植物资源通过纯化分离得到了亚麻胶和沙枣胶。对3种植物胶阿拉伯胶、沙枣胶和亚麻胶的理化指标、增稠性、协同增稠性、乳化和泡沫性能进行了对比研究,结果表明,沙枣胶和亚麻胶可以取代商品阿拉伯胶。     

植物来源的增稠剂

增稠剂是一种在食品工业中有广泛用途的食品添加剂。本文综述了植物来源的增稠剂,主要有瓜尔胶、槐豆胶、罗望子胶、亚麻籽胶、阿拉伯胶、黄蜀葵胶、果胶等,综述了这些植物来源增稠剂的性状、性能及其在食品工业中的应用等,并对其应用前景作了展望。     

Bioaccessibility of Se, Cu, Zn, Mn and Fe, and heme iron content in unaged and aged meat of Hereford and Braford steers fed pasture

The content and the bioaccessibility of Se, Cu, Zn, Mn, and Fe were determined in unaged and aged meat (14days) from the Psoas major (PM), Gluteus medius (GM) and Longissimus dorsi (LD) muscles of Hereford (H) and Braford breed (B) steers fed pasture. Furthermore, the content of heme-Fe was determined in the same muscles. The H had a lower content of Cu and a higher content of Fe. Also, H had more heme-Fe than B. The bioaccessibility in unaged meat for Se, Cu, Zn, Mn and Fe ranged between 75 and 91%, 30 and 45%, 40 and 68%, 55 and 95%, and 60 and 70%, respectively. After aging, the bioaccessibility for the same minerals ranged between 58 and 80%, 30 and 48%, 40 and 58%, 75 and 95%, and 59 and 70%, respectively. Aging affected negatively the Se content and its bioaccessibility, in the two breeds. Also, the heme-Fe content was negatively affected by aging in all muscles and breeds.     

Mycotoxins in botanicals and dried fruits: A review

Botanicals are used in many countries for medicinal and general health-promoting purposes. Numerous natural occurrences of mycotoxins in botanicals and dried fruits have been reported. Aflatoxins or ochratoxin A (OTA) have been found in botanicals such as ginseng, ginger, liquorice, turmeric, and kava-kava in the USA, Spain, Argentina, India, and some other countries, while fumonisins have been found in medicinal wild plants in South Africa and in herbal tea and medicinal plants in Turkey. Zearalenone was identified in ginseng root. Dried fruits can be contaminated with aflatoxins, OTA, kojic acid, and, occasionally, with patulin or zearalenone. One main area of concern is aflatoxins in dried figs; bright greenish yellow fluorescence under ultraviolet light is associated with aflatoxin contamination. OTA in dried vine fruits (raisins, sultanas, and currants) is another concern. There are also reports of aflatoxins in raisins and OTA in dried figs, apricots, dried plums (prunes), dates, and quince. Maximum permitted levels in the European Union include 4 µg kg^-1 for total aflatoxins in dried fruit intended for direct consumption and 10 µg kg^-1 for OTA in dried vine fruit. This review discusses the occurrence of mycotoxins in botanicals and dried fruits and analytical issues such as sampling, sample preparation, and methods for analysis. Fungal contamination of these products, the influence of sorting, storage, and processing, and prevention are also considered.     

Food oral processing—A review

Food oral processing is an essential procedure not only for the consumption and digestion of foods but also for the appreciation and pleasure of food texture and food flavour. The consumption of a food inside mouth involves various oral operations, including first bite, chewing and mastication, transportation, bolus formation, swallowing, etc. Exact mechanisms and governing principles of these oral operations are still not fully understood, despite of continuous efforts made by scientists from food, psychology, physiology, dental and clinical studies, and other disciplines. This article reviews recent progresses and literature findings about food processing and transformation in mouth, with particular attention on the physiology and rheology aspects of oral operations. The physiological behaviour of human's oral device is discussed in terms of biting capability, tongue movement, saliva production and incorporation, and swallowing. The complexity of oral processing is analysed in relation to the rheology and mechanical properties of foods. The swallowing and oral clearing process is also examined for its criteria, triggering mechanism, bolus deformation, and the rheology of swallowing.     

Religious slaughter: Evaluation of current practices in selected countries

As part of the project “Religious slaughter (DIALREL): improving knowledge and expertise through dialogue and debate on issues of welfare, legislation and socio-economic aspects”, this paper discusses an evaluation of current practices during Halal and Shechita slaughter in cattle, sheep, goats and poultry. During religious slaughter, animals are killed with and without stunning by a transverse incision across the neck that is cutting the skin, muscles (brachiocephalic, sternocephalic, sternohyoid, and sternothyroid), trachea, esophagus, carotid arteries, jugular veins and the major, superficial and deep nerves of the cervical plexus. In this report, the restraint methods, stunning, neck cutting, exsanguination, slaughter techniques and postcut handling in the abattoir were assessed for religious slaughter. Information about the procedures used during religious slaughter in Belgium, Germany, Italy, the Netherlands, Spain, the UK, Turkey and Australia was collected by means of spot visits to abattoirs. To standardize the information gathered during the spot visits three guidelines were designed, one for each species, and translated into the national languages of the countries involved. The document included questions on the handling and restraint methods (stunning, neck cutting/exsanguination/slaughter techniques and postcut handling performed under religious practices) and for pain and distress of the animal during the restraint, neck cutting and induction to death in each abattoir. Results showed differences in the time from restraining to stun and to cut in the neck cutting procedures and in the time from cut to death.     

Acrylamide–Sepiolite Based Composite Hydrogels for Immobilization of Invertase

ABSTRACT:  Novel composite hydrogels, poly(acrylamide)–sepiolite (PAS), poly(acrylamide/acrylic acid)–sepiolite (PAAS), and poly(acrylamide/itaconic acid)–sepiolite (PAIS) were prepared and used for the immobilization of invertase. The parameters of equilibrium swelling, diffusional exponent, and diffusion coefficient of these hydrogels were calculated from swelling experiments. Invertase was immobilized onto PAS, PAAS, and PAIS and immobilized invertases (PASI, PAASI, and PAISI) were prepared. Optimum pH values for free invertase, PASI, PAASI, and PAISI are found to be 5, 5.5, 4.5, and 6, respectively, and the optimum temperatures were 30, 50, 50, and 35 °C for free invertase PASI, PAASI, and PAISI. It was found that  K_m  values of free invertase, PASI, PAASI, and PAISI were 11.3, 41.0, 94.5, and 56.0 mM, respectively.  V _max values were 2 μmol/min for free invertase, 8.10 μmol/min for PASI, 1.30 μmol/min for PAASI, and 0.42 μmol/min for PAISI, respectively. The invertase immobilized hydrogels showed excellent, temperature, storage, and operational stability.     

电感耦合等离子体质谱法测定莲藕中的铅、镉、铬、砷和汞

目的 建立电感耦合等离子体质谱法同时测定莲藕中的铅、镉、铬、砷和汞含量的分析方法。方法样品经微波消解后,以209铋、115铟、72锗内标溶液消除非质谱干扰,以氦气为碰撞反应气消除质谱干扰。采用基准物质大米粉GBW(E)100348、菠菜GBW10015和加标回收率验证方法的准确度。对方法的线性范围、检出限、精密度和回收率等进行了考察。结果 铅、镉、铬、砷和汞5种元素的线性范围分别为0～50、0～50、0～50、0～50和0～2μg/L;相兲系数r分别为0.9996、0.9996、0.9991、0.9997和0.9990;平均加标回收率分别为97.3%、97.5%、95.7%、96.0%和97.4%;相对标准偏差分别为0.37%、0.89%、1.04%、1.03%、1.58%;检出限分别为0.001、0.002、0.002、0.001和0.0003mg/kg。结论 该方法操作简便,干扰较小,灵敏度高,同时检出限低、精密度高、准确度好,适用于同时检测莲藕中的铅、镉、铬、砷和汞。     

Effect of season and proximate composition on the Br,As, Cd and Pb contents in different kinds of key foods consumed in Portugal

On the basis of a Total Diet Study, the Br, As, Cd and Pb contents in relevant food groups consumed in Portugal were determined. The studied groups were meat products, fatty fish, lean fish, shellfish, cephalopods, fresh and dried fruit, crucifers and other vegetables. It was observed that the concentrations of As, Br, Cd and Pb in fruit, vegetables and meat products were much lower than in seafood. Fresh fruit exhibited the lowest elemental contents. The concentrations of As, Br, Cd and Pb did not show any dependence on season. With respect to proximate composition, elemental content dependence on protein or ash was weak. PCA showed relevant associations: between Br and ash contents in fatty fish; between Cd, Pb and protein contents in crucifers; and between As, fat and protein contents in the other vegetables group. Therefore, the effect of the proximate composition on the studied elemental contents warrants investigation.     

True morels (Morchella)—nutritional and phytochemical composition,health benefits and flavor: A review

Morels are edible mushrooms appreciated worldwide for their savory flavor. Morels have been in use in traditional medicine for centuries, due to their health-related benefits, and current research demonstrated their anti-oxidative and anti-inflammatory bioactivities, in addition to immunostimulatory and anti-tumor properties. In spite of the high demand for morels and their increasing economic importance, their cultivation is limited, and they are either used as wild harvested or fermented in culture, for consumption as a functional food and for food-flavoring. Morel's health benefits were attributed mainly to polysaccharides as the active compounds, and to various phytochemicals, mainly phenolic compounds, tocopherols, ascorbic acid and vitamin D. Morel's nutritional composition was reported, including sugar, amino acid, fatty and organic acid and mineral profile. Information regarding Morel's flavor is limited, and while some of their taste attributes have been described, including the role of umami taste, details about their volatile aroma profile are scarce, and it was reported to include eight carbon volatiles, the main aroma volatiles typical to most mushrooms. To the best of our knowledge, this is the first review presenting morels' nutritional and phytochemical composition, health benefits and flavor, and we will review the available information in current literature regarding these aspects in light of morels phenotypic plasticity.     

大豆油精炼过程中多环芳烃的迁移规律

明确大豆油精炼过程多环芳烃（polycyclic aromatic hydrocarbons,PAHs）风险成分的迁移规律,以便于食品中PAHs的风险防范和控制。通过对大豆油精炼生产中脱胶油、脱酸油、脱色油、脱臭油和对应加工助剂磷酸、烧碱、活性白土以及精炼副产物油脚、皂脚、废白土、脱臭馏出物样品中PAHs组分含量的检测,分析PAHs在大豆油精炼生产中的迁移规律。结果显示：大豆油精炼用加工助剂中均含有PAHs,磷酸、烧碱和活性白土中苯并[a]芘（benzo[a]pyrene,BaP）含量分别为0.95、1.84?μg/kg和0.71?μg/kg,欧盟限量控制的4?种PAHs（PAH4）（苯并[a]蒽、?、苯并[b]荧蒽和BaP）含量为2.81、16.81?μg/kg和8.85?μg/kg,美国优先控制的16?种PAHs（PAH16）含量为26.18、112.61?μg/kg和111.85?μg/kg;在大豆油水化脱胶、碱炼脱酸、蒸馏脱臭过程BaP的脱除率分别为7.57%、23.57%、91.65%,水化脱胶、碱炼脱酸、吸附脱色、蒸馏脱臭过程PAH4的脱除率分别为15.93%、10.41%、19.31%、50.91%,PAH16的脱除率分别为15.45%、11.59%、6.66%、52.99%;大豆油精炼副产物油脚、皂脚、废白土、脱臭馏出物中BaP含量分别为0.45、0.90、0.52、12.49?μg/kg,PAH4含量分别为10.14、7.39、9.69、300.50?μg/kg,PAH16含量分别为261.60、434.49、156.29、2?775.15?μg/kg。     

川法小曲白酒生产技术(八)

小麦酿制小曲酒的工艺包括原料浸泡、蒸煮、加曲入箱培菌糖化、装桶发酵、烤酒等；粳稻谷酿制小曲酒的主要工艺包括原料蒸煮、培菌糖化、发酵、蒸馏等；米麦混酿的主要工艺包括蒸粮、培菌、发酵、蒸馏；稻麦混酿的主要工序包括蒸粮、培菌、发酵、蒸馏；高粱小麦混酿的主要工序包括蒸粮、培菌、发酵、蒸馏；因各小曲白酒的生产原料和工艺不同，则生产过程的工艺技术控制参数也不同。（孙悟）