改进的深度脱木素的硫酸盐蒸煮：用硫化钠预处理的落叶松硫酸盐蒸煮

在改良的落叶松硫酸盐蒸煮前，用硫化钠水溶液进行预处理木片。结果表明，预处理明显地改善了脱木素的选择性，在维持良好浆料物理强度的情况下，蒸煮可进行到更低的ｋａｐｐａ值。对影响导电入良硫酸盐蒸煮脱木素选择性和得率和因素进行了讨论。     

改进的深度脱木素的硫酸盐蒸煮：第一部分 用硫化钠预处理的桉树硫酸盐蒸煮

用硫化钠水溶液预处理桉树，接着进行改进的深度脱木素硫酸盐蒸煮。结果表明，在１６０℃预处理后脱木素的选择性较常规硫酸盐蒸煮有显著提高，可得到低Ｋａｐｐａ值（约为１０）的浆而没有明显的强度损失。     

黑液预处理桦木硫酸盐蒸煮

研究了不同黑液预处理条件对硫酸盐蒸煮黑液预处理桦木,硫酸盐蒸煮的影响,结果表明,经过适当的工艺处理后,脱木素的选择性较常规硫酸盐蒸煮有显著作用;所得的浆卡伯值低,而其粘度损失较小。     

硫化钠预处理大叶相思树硫酸盐法深度脱木素蒸煮技术

大叶相思树木片用硫化钠溶渡预处理后进行硫酸盐法蒸煮的结果表明．用硫化钠溶灌处理后,脱木素速率较常规硫酸盐法蒸煮快得多,脱木素选择性也明显提高,浆料卡伯值较低时(低于14．5)．硫化钠预处理硫酸盐法蒸煮浆料得率较常规硫酸盐法蒸煮高。高温、高浓硫化钠预处理更有利于改善脱木素的选择性。     

绿液预处理杨木硫酸盐法蒸煮脱木素反应历程研究

采用碱回收绿液对杨木木片进行预处理,研究了预处理后硫酸盐法蒸煮过程中脱木素反应历程及NaOH的消耗过程。研究表明,采用绿液预处理后,杨木木片得率为73.1%,木素脱除率为32.54%。预处理后的蒸煮过程中,在初始脱木素段,木素脱除率为14.52%;在大量脱木素段,木素脱除率为42.62%;残余脱木素段,木素脱除率仅为3.41%。这3个阶段的木素脱除率比传统硫酸盐法分别降低了3.55、19.38和9.11个百分点。NaOH几乎全部消耗在蒸煮初期和大量脱木素段,这2个阶段NaOH分别消耗了57.71%和42.29%;Na2S质量浓度在蒸煮初期逐渐减小,蒸煮的中后期又逐渐增大。绿液预处理硫酸盐法蒸煮不仅能提高脱木素选择性,还能提高蒸煮后浆料得率（达到50.8%）,比传统硫酸盐法浆料得率（47.9%）提高2.9个百分点。     

桦木RDH硫酸盐法蒸煮实验

RDH（快速置换加热法）蒸煮是利用温或热黑液及热白液分别进行置换加热使原料脱木素。RDH蒸煮系统是传统间歇式硫酸盐蒸煮系统的一种改良，最初以节省蒸汽、充分利用黑液中的残碱为目的。后经进一步研究发现，液比较高的RDH蒸煮（木材约５．５∶１）降低了高温蒸煮过程的碱浓度，使成浆强度提高。后来又发现RDH蒸煮有选择性深度脱木素的效果，从而引起更多人对RDH的更多的重视。本文在实验室条件下，以桦木为原料进行了RDH蒸煮的研究。１实验原料采用东北桦木。RDH蒸煮系统采用从美国Beloit公司引进的实验室用蒸煮系统。主体设备由…     

AO-Ⅱ蒸煮助剂在硫酸盐法蒸煮中的应用研究

以阴离子表面活性剂和非离子表面活性剂的复配物（AO-Ⅱ）作为蒸煮助剂，与碱液充分混合后进行竹子的硫酸盐法蒸煮实验。主要探讨该表面活性剂复配物对竹子原料蒸煮工艺的影响，并确定了添加AO-Ⅱ的最佳竹子硫酸盐法蒸煮工艺条件。同时，进行了添加AO-Ⅱ的蔗渣和桉木硫酸盐法蒸煮研究。研究结果表明，添加AO-Ⅱ的竹子硫酸盐法蒸煮时间可缩短50min，得率提高2％，纸浆物理指标有不同程度的提高，且蒸煮效果优于在蔗渣、桉木中的蒸煮效果。     

火炬松改良硫酸盐法蒸煮和低污染漂白的研究

分析了火炬松纤维特性和化学组成,并对之进行了改良硫酸盐法蒸煮和低污染漂白,（ＥＣＦ,ＴＣＦ）的研究。实验结果表明,火炬松是优良的速生针叶木原料,采用改良硫酸盐法蒸煮工艺,可制得粘度高,强度好,可漂性较好的化学浆。     

加勒比松Na2S预处理硫酸盐－AQ蒸煮脱木素的特点及反应动力学

本文对加勒比松Ｎａ２Ｓ预处理硫酸盐—ＡＱ法蒸煮的脱木素特点及脱木素反应动力学进行了研究，结果表明：由于在Ｎａ２Ｓ预处理段，Ｎａ２Ｓ大量渗透并与木素发生反应，有利于在蒸煮段木素的深度脱除，因此，在试验条件下，能获得卡伯值２０以下的低硬度纸浆，电镜—能谱分析结果证实其反应机理；脱木素反应动力学研究结果表明，在本试验条件下，Ｎａ２Ｓ预处理段及硫酸盐—ＡＱ蒸煮段的脱木素反应活化能分别为４１．１ＫＪ／ｍｏｌ及９４．２ＫＪ／ｍｏｌ。     

荻纤维硫酸盐法和碱乙醇法蒸煮脱木素区域化学

利用扫描电镜能谱技术测定被定量引进纤维形态区溴元素的密度,定量地研究荻纤维硫酸盐法和碱乙醇法蒸煮过程脱木素区域化学及其对蒸煮纤维分离点的影响。纤维形态区的脱木素历程相似于浆中总体脱木素历程;硫酸盐法蒸煮脱木素区域化学效应比碱乙醇法大;碱乙醇法角隅区和复合胞间层脱木素选择性比硫酸盐法高,对次生壁的选择性则较低;在整个蒸煮过程中,两种蒸煮方法复合胞间层和角隅区木素浓度下降速率均大于次生壁,并对“脱木素优先在次生壁内进行”的观点提出了新见解。     

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.     

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.     

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.     

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.     

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.     

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.     

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.     

Analysis on Economic Indicators from 62 Enterprises in Printing Machinery Industry in Q1 2014

Operation of printing machine industry was still unsatisfactory in the first quarter of 2014.Analysis on operation of printing machine industry.a.Market demand was not strong;sales of product undulated and declined.According to the statistics,the total industrial output value fell by 19.28% in the first quarter of 2014 than the average quarter value in 2013; industrial added value decreased by 4.16%; sales revenue dropped by 22.83%. h. Business operation of enterprises was in poor condition. c. R＆D of new products is an important transformation guarantee for enterprises. d. To take self explore new ways upgrading advantages,and explore new ways.