SHMP改性硫酸钙晶须可作为纸张填料

正上海大学理学院化学系张迎等人采用不同改性剂对硫酸钙晶须进行溶解抑制表面处理,通过对改性前后硫酸钙晶须溶解度、表面性质、化学组成和留着率的表征,研究了改性剂对硫酸钙晶须溶解抑制效果以及改性硫酸钙晶须作为造纸填料对纸张力学性能的影响。研究表明,不同改性体系均对硫酸钙晶须溶解性有一定的抑制作用,其中六偏磷酸钠(SHMP)改性效果最好,     

SHMP改性硫酸钙晶须可作为纸张填料

上海大学理学院化学系张迎等人采用不同改性剂对硫酸钙晶须进行溶解抑制表面处理,通过对改性前后硫酸钙晶须溶解度、表面性质、化学组成和留着率的表征,研究了改性剂对硫酸钙晶须溶解抑制效果以及改性硫酸钙晶须作为造纸填料对纸张力学性能的影响。     

硫酸钙晶须表面改性及其性能研究

在不同条件丁使用不同改性剂进行硫酸钙晶须表面改性,探究硫酸钙晶须表面踟陆微观机理,综合实验数据,提出硫酸钙晶须改性较为理想的方案。结果表明：表面活性剂硬脂酸可以作为硫酸钙晶须的改性剂;初始硫酸钙晶须料浆浓度、改性剂掺量、改性时间、改性温度、烘干温度明显影响硬脂酸对硫酸钙晶须表面改性的效果。采用活性指数、接触角、钙离子溶解度和微观照片评定改性效果,建立硬脂酸对硫酸钙晶须表面改性的机理。     

石膏晶须的溶解抑制改性

结合石膏晶须的结构性能和特点,对石膏晶须溶解抑制改性进行初步研究。分析石膏晶须经改性剂TSAX改性后溶解度的变化,并研究了加填改性晶须后纸页白度、相关强度性质及填料留着率的变化情况。实验结果表明:采用改性剂TSAX对石膏晶须改性后可有效降低石膏晶须的溶解度,加填改性石膏晶须的纸页能取得较好的白度,但纸页强度有一定程度的降低。     

硫酸钙晶须溶解抑制改性及其在纸张中的应用

研究了磷肥新工艺中提取的硫酸钙晶须作为造纸填料的基本性能,并对其矿物组成及表面形貌进行了分析,分析表明其具有高的白度、高折射率及较低的硬度,但其溶解度较大,直接用于造纸很容易造成留着损失。主要通过物理、化学方法对其溶解度进行抑制,并对改性后的效果进行检测及表征,结果表明：物理和化学两种方法均可以有效地降低晶须的电导率,提高其在纸页中的留着率。     

造纸填料表面改性及应用研究

研究了阴离子和阳离子表面改性剂对重质碳酸钙双重表面改性的机理 ,并对改性重钙作为造纸填料的应用效果进行了研究。实验表明 ,该改性填料明显提高了填料留着率及纸张强度     

石膏晶须表面的无机改性及造纸填料应用

采用硫酸钡-CO2二次沉降法,对石膏晶须（CSW）进行表面改性研究,在降低石膏晶须溶解度的同时,提高其与纸浆的留着率。采用单因素条件试验,分别研究了研究晶须和氢氧化钡的质量比,氢氧化钡反应速率、氢氧化钡改性时间、CO2通入量等因素对石膏晶须溶解度的影响。改性后的石膏晶须产品用SEM、TEM、EDS、XRD等测试进行表征,并对改性包覆机理进行了研究,结果表明：改性石膏晶须CHP-CSWs的溶解度相对于未改性石膏晶须的溶解度从14%变为为4.5%,下降了约70%。将Ba-CSWs作为填料用于造纸工艺制备纸张,对纸张相关性能进行检测,试验发现纸张的白度和填料的留着率有所增加,说明硫酸钡-CO2二次沉降法可以作为有效的石膏晶须的表面改性方法。     

改性水凝胶包覆石膏晶须及在造纸过程中的溶出抑制

针对石膏晶须用作造纸填料时出现溶解度高、留着率低等问题,本研究采用改性水凝胶(CMC-Al_2(SO_4)_3)对石膏晶须进行包覆处理,分析包覆处理对石膏晶须的钙离子溶出的抑制作用;通过抄纸实验,分析使用改性石膏晶须在白水中的钙离子含量、石膏晶须留着率以及对成纸物理性能的影响。结果表明,用改性水凝胶包覆石膏晶须能有效地抑制硫酸钙溶解,溶解度较未包覆石膏晶须的降低59.2%;显微镜观察发现包覆石膏晶须表面有高分子物质。将包覆石膏晶须用于抄纸时,白水中钙离子的浓度较未包覆石膏晶须降低40.0%~41.6%;包覆石膏晶须的单程留着率达到56.7%~60.7%;纸张强度随包覆石膏晶须用量的提高而下降,纸张白度上升;较适宜的包覆石膏晶须用量为20%。     

改性硫酸钙晶须用于纸张加填的研究

研究了硫酸钙晶须的基本性能,并与商品GCC填料进行对比。考察了硫酸钙用于纸张加填所存在的主要问题,并针对这些问题对晶须改性处理。将改性后的晶须用于纸张加填,结果表明:未改性硫酸钙晶须用于纸张加填时,由于其溶解问题导致手抄片灰分较低。采用改性后的硫酸钙晶须加填时,纸张灰分明显提高,达到了PCC加填时的灰分水平,并且纸张强度大幅提高,但光散射系数下降。此外,改性硫酸钙晶须加填纸的灰分为21.95%时,其强度性能与灰分为14.99%的PCC加填纸基本相同。     

磷石膏晶须的改性及其在造纸中的应用

结合磷石膏晶须的结构性能和特点,对磷石膏晶须的改性及其在造纸中的应用进行初步研究。分析了磷石膏晶须经改性剂氯化镁和磷酸改性后其溶解度、留着率的变化及其对纸张物理性能的影响。研究结果表明,将磷石膏晶须用氯化镁和磷酸改性处理后,晶须的表面有一层包覆层,包覆层有效地降低了磷石膏晶须的溶解度。最佳改性条件为:氯化镁用量(相对于磷石膏晶须的绝干质量)为30%,氯化镁与磷酸的摩尔比为1∶1、改性时间20 min、改性温度60℃、磷酸溶液p H值9.0。改性后磷石膏晶须的溶解度可由0.25 g/100 g水降至0.03 g/100 g水。将改性磷石膏晶须用于纸张加填,可在一定程度上提高纸张的白度、不透明度,并改善磷石膏晶须的留着率,但纸张的强度性能有所降低。采用最佳改性条件下改性的磷石膏晶须加填,纸张的白度可提高4.2%,不透明度可提高4.5%,撕裂指数降低2.4%,抗张指数降低38.0%,耐破指数降低27.0%,改性磷石膏晶须的留着率可由原晶须的24.5%提升至77.8%。     

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.     

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.     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. I: Interlaboratory studies of methods of analysis

This paper describes the first part of a project undertaken to develop mussel reference materials for Paralytic Shellfish Poisoning (PSP) toxins. Two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin (STX) and decarbamoyl-saxitoxin (dc-STX) in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the second part of the project: the certification exercise. In the first study, 18 laboratories were asked to measure STX and dc-STX in rehydrated lyophilized mussel material and to identify as many other PSP toxins as possible with a method of their choice. In the second interlaboratory study, 15 laboratories were additionally asked to determine quantitatively STX and dc-STX in rehydrated lyophilized mussel and in a saxitoxin-enriched mussel material. The first study revealed that three out of four postcolumn derivatization methods and one pre-column derivatization method sufficed in principle to determine STX and dc-STX. Most participants (13 of 18) obtained acceptable calibration curves and recoveries. Saxitoxin was hardly detected in the rehydrated lyophilized mussels and results obtained for dc-STX yielded a CV of 58% at a mass fraction of 1.86 mg/kg. Most participants (14 out of 18) identified gonyautoxin-5 (GTX-5) in a hydrolysed extract provided. The first study led to provisional criteria for linearity, recovery and separation. The second study revealed that 6 out of 15 laboratories were able to meet these criteria. Results obtained for dc-STX yielded a CV of 19% at a mass fraction of 3.49mg/kg. Results obtained for STX in the saxitoxin-enriched material yielded a CV of 19% at a mass fraction of 0.34mg/kg. Saxitoxin could not be detected in the PSP-positive material. Hydrolysis was useful to confirm the identity of GTX5 and provided indicative information about C1 and C2 toxins in the PSP-positive material. The methods used in the second interlaboratory study showed sufficiently consistent analysis results to undertake a certification exercise to assign certified values for STX and dc-STX in lyophilized mussel.