富马酸单甲酯-3-没食子酸异戊酯的合成与性能研究

防腐剂富马酸单甲酯（MMF）与氯化亚砜作用,得到富马酸单甲酯单酰氯,优化条件为：n（MMF）：n（SOCl2）=1.0：4.0,反应时间为60min,富马酸单甲酯单酰氯产率96.5%;富马酸单甲酯单酰氯与抗氧化剂没食子酸异戊酯（i-AG）缩合,合成了兼具抗氧化性和防腐性能的化合物富马酸单甲酯-3-没食子酸异戊酯（MMF-3-i-AG）,优化条件为：n（富马酸单甲酯单酰氯）：n（i-AG）=1.0：1.0,吡啶作催化剂,m（吡啶）：m（i-AG）=1：1,110℃反应60 min,MMF-3-i-AG产率86.3%.用IR、1H NMR和元素分析对MMF-3-i-AG的结构进行了确认.研究了MMF-3-i-AG的抑菌活性和抗氧化性能,结果表明MMF-3-i-AG的抑菌能力与MMF相当,其抗氧化性能亦与PG相当.     

利用固体酸合成食品防腐剂DMF

通过沉淀、回流和浸渍制备了Ga2O3/SO42-/ZrO2固体酸催化剂,以富马酸与甲醇为原料利用该固体酸催化合成富马酸二甲酯(DMF)。结果表明,Ga2O3/SO42-/ZrO2具有优异催化活性与稳定性,采用正交试验与单因素试验法相结合的方法考察了固体酸焙烧温度、醇酸摩尔比、反应时间及催化剂用量等参数对富马酸二甲酯收率的影响,得出最佳工艺条件为:固体酸焙烧温度600℃,醇酸比8:1,催化剂用量1.5g(0.3mol富马酸),反应时间8h。此条件下DMF收率大于90%。     

离子交换树脂催化合成富马酸二甲酯

研究了以富马酸和甲醇为原料,强酸型离子交换树脂为催化剂合成富马酸二甲脂。探讨了反应时间、催化剂用量、原料比等工艺参数对DMF收率的影响。该法具有操作简便,反应条件温和,产品纯度高等优点。并对富马酸二甲酯的防霉保鲜效果进行了初步研究。     

新型防腐剂DMF的催化合成

研究以钨硅杂多酸为催化剂,马来酐和甲醇为原料合成富马酸二甲酯(DMF)。反应的最佳条件是:马来酐和甲醇的物质的量比为1∶6、催化剂用量为马来酐质量的8%、反应时间6h,产率达94.4%     

复合催化剂合成香料乙酸异戊酯的研究

探讨了以六水合氯化铝--水合硫酸氢钠为复合催化剂，冰醋酸、异戊醇为原料合成乙酸异戊酯的绿色合成工艺条件，着重考察各因素对合成产率的影响。通过四因素三水平的正交试验优化并确定了最佳反应条件为：反应物料的投料摩尔比n（冰醋酸）：n（异戊醇）=1：1．2，催化剂为A1C13·6H20＋NaHSO4·HzO催化剂；复合催化剂配料摩尔比为n（AlCl3·6HzO）：n（NaHsO4·H2O）=1：1．5，催化剂用量2．0%（催化剂占反应物料的质量分数），带水剂用量20％，反应温度115±5℃，反应时间为90min，得到产率达98．4％。     

微波辐射合成食品防腐剂富马酸单环己酯

在微波辐射条件下,以环己醇和马来酸酐为原料、无水AlCl3为异构催化剂合成食品防腐剂--富马酸单环己酯。利用熔点测定、红外光谱分析和元素分析对产品进行结构表征;采用单因素试验分别研究反应物物质的量比、酯化反应温度与时间、异构化温度与时间、微波辐射功率和异构化催化剂用量对产物收率的影响。结果表明：微波辐射合成富马酸单环己酯的适宜条件为n(环己醇):n(马来酸酐):n(AlCl3)＝1:1.2:0.0225,微波辐射功率700W,环己醇和马来酸酐的酯化反应温度55℃、反应时间30min、异构化温度100℃、反应时间25min,此条件下富马酸单环己酯的收率可达78.84%。     

固体超强酸催化剂合成新型防腐剂富马酸二甲酯

研究以ＺｒＯ２／ＳＯ４＾２－固体超强酸催化富马酸和甲醇合成富马酸二甲酯的反应，表征了催化剂的物化性质，探讨了催化剂制备条件、原料配比、反应时间、催化剂用量等工艺参数对收率的影响。催化剂的重复使用的实验表明：ＺｒＯ２／ＳＯ４＾２－是富马酸二甲酯合成的较适宜的催化剂。     

香料1,4-氧硫杂螺[4,5]癸烷的合成

以环已酮和巯基乙醇为原料，采用TiSiW12O40／TiO2作催化剂，合成了一种新的香料化合物1，4-氧硫杂螺[4，5]癸烷，并用元素分析、IR、^1H NMR对其结构进行了表征。结果表明，n（环己酮）与n（巯基乙醇）的比为1．0；1．3，催化剂负载量ω（TiSiW12O40）为18％，m（催化剂）与m（环己酮）的比0．06：1，反应时间4h，目标产物的收率为90．7％。催化剂无需处理可直接重复使用8次以上。     

氧化钙脱水催化合成富马酸二甲酯

比较几种不同的催化剂的催化效率、安全性及经济性等因素,选用硫酸氢钠做催化剂。并用氧化钙做吸水剂,催化富马酸和甲醇合成防霉剂富马酸二甲酯,氧化钙较好的解决了甲酯化反应脱水的问题。该法具有反应时间短,操作方便,产品纯度高等优点。对其合成条件进行优化:当酸醇摩尔比为1∶10,催化剂添加量为富马酸质量的15%,反应温度75℃,搅拌速度136r/min,回流5h,所得酯产率达到74.9%,所得产品用紫外扫描、红外光谱及高效液相色谱进行分析鉴定。     

富马酸单苯甲酯的合成及抗菌特性研究

以马来酸酐和苯甲醇为原料,无水氯化铝为异构化催化剂,合成富马酸单苯甲酯。利用熔点测定、红外光谱和核磁共振氢谱分析对产品进行结构表征;采用单因素实验分别研究反应物摩尔比、酯化反应温度与时间、异构化催化剂、异构化催化剂用量对产物收率的影响。结果表明:以无水氯化铝为异构化催化剂、原料马来酸酐:苯甲醇:无水氯化铝配比为0.1 mol:0.1 mol:2 g、酯化反应温度60℃、反应时间3 h,此条件下富马酸单苯甲酯的收率可达74.5%。抑菌活性实验结果表明,富马酸单苯甲酯具有良好的抑菌活性。     

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.     

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.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

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.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of     

The Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.