塑料包装应用及技术进展

塑料在包装领域有着广泛的应用，其中聚酯（PET）性能优良，应用领域不断扩大。介绍了塑料包装不断通现的新技术，以及塑料包装环保问题的几点思路。     

The influence of food emulsifiers on fat and sugar dispersions in oils. III. Water content,purity of oils

The influence of water on the interactions between fat and sugar crystals dispersed in triglyceride (vegetable) oils was qualitatively estimated from sedimentation and rheological experiments. The experiments were performed both with and without food emulsifiers (monoglycerides and lecithins) present in the oil. The effects of minor natural oil components (nontriglycerides) on the interactions and on emulsifier adsorption to the crystals were examined by comparing a commercial refined oil and a chromatographically purified oil. The results show that water generally increases the adhesion between fat and sugar crystals in oils and also increases the surface activity of the oil-soluble food emulsifiers. Minor oil components give a small increase in the adhesion between fat and sugar crystals in oils, but do not influence the adsorption of food emulsifiers in any systematic way.     

Crystallography and equilibrium solubility for ammonium and potassium orthophosphites and hypophosphites

The composition and solubility properties of eight ammonium and potassium orthophosphites and hypophosphites were determined to evaluate the potential of these classes of materials for increasing the plant nutrient content of liquid fertilizers. Phase relationships for the systems (NH₄)₂O-P₂O₃-H₂O, K₂O-P₂O₃-H₂O, (NH₄)₂O-P₂O-H₂O, and K₂O-P₂O-H₂O were determined along with the crystallographic properties (X-ray and optical) of the solid phases. Toxicity and phosphite response was tested in greenhouse experiments for the compounds.     

二十八烷醇的研究进展

本文介绍了二十八烷醇的来源、理化性质、提取工艺以及二十八烷醇的生理功能,概括了二十八烷醇在医药、食品、化妆品和饲料等多个领域中的应用进展。     

Process conditions affect pigment quality and yield in extracts of purple sunflower hulls

Extract of purple sunflower hulls is a potential red food colorant; however, suitable process conditions must still be identified. Selected process variables were studied using bench-scale units to prepare, clarify, concentrate and spray dry extracts. Concentration by evaporation at 32°C and addition of maltodextrin to 15% (wt/dry wt) prior to drying largely eliminated pigment degradation during those steps. Relative to water extracts, extracts prepared with 5 to 15% ethanol in water generally yielded more pigment with similar levels of degradation and loss during subsequent processing. Use of 5% ethanol/2% citric acid reduced yield by about half relative to water, but gave a powder with a lower degradation index and wetting time. Percentage recovery of pigment during concentration and drying was not greatly affected by solvent type or extraction temperature.     

Improved oxidative stability of sunflower oil in the presence of an oxygen-scavenging film

The oxidative stability of sunflower oil (SFO) was measured during storage at 23 and 37°C in the presence of a novel oxygen-scavenging film that contained polyfuryloxirane (PFO). Commercially refined and deodorized SFO was stored in a lighted room in sealed transparent packages containing either PFO film or an antioxidant, 0.02% butylated hydroxytoluene (BHT). Oxidative stability was evaluated by determination of peroxide values and gas-chromatographic measurement of headspace hexanal. SFO stored in the presence of the oxygen-scavenging film was more stable than oil stored without the film, or than film stored with 0.02% BHT. The PFO film scavenges oxygen through energy-transfer sensitization of singlet oxygen. The film is doped with eosin and the naturally-occurring dye, curcumin, which absorb over a wide range of visible wavelengths. Curcumin transfers its absorbed energy to eosin, which sensitizes the production of singlet oxygen. The singlet oxygen is scavenged by PFO. The use of two dyes increases the efficiency of the sensitization process, reducing the illumination time and intensity required for effective oxygen scavenging.     

食品乳化剂的安全性及JECFA评价结果

FAO/WHO食品添加剂和污染物联合专家委员会(简称JECFA)是国际食品添加剂与污染物安全评价的权威机构,对世界各国所用食品添加剂的安全性进行评价。食品乳化剂是食品工业中一类重要的使用广泛的添加剂。介绍了JECFA关于食品乳化剂的主要品种及使用情况,总结了JECFA对食品乳化剂的安全性评价意见及规定标准。     

一种新型二肽甜味剂的合成及表征

以3-环己基-L-丙氨酸、Boc-L-天冬氨酸-4-苄酯为原料合成二肽L-天冬氨酰-3-环己基-L-丙氨酸-1-甲酯(Ⅰ),以3-羟基-4-甲氧基苯甲醛为原料经过Witting反应、H2还原和DIBAL-H还原三步反应合成3-羟基-4-甲氧基苯丙醛(Ⅱ),然后Ⅰ与Ⅱ在氢气、Pd/C催化作用下进行还原氨化反应,得到目标产物N-[3-(3-羟基-4-甲氧基苯基)丙基]-α-L-天冬氨酰-3-环己基-L-丙氨酸-1-甲酯(Ⅲ),总产率为47%。产物的结构采用IR、~1HNMR、~(13)CNMR和HRMS进行表征,并验证其甜度约为蔗糖的25000倍。合成终产物的最佳工艺条件为:n(Ⅱ)∶n(Ⅰ)=1∶1,Pd/C催化剂用量为反应物总重的10%,体积分数80%的甲醇水溶液为溶剂,反应温度35℃,反应时间20 h。     

农药多残留分析中QuEchERS方法介绍

主要讨论在农药多残留分析中的一种简便、快速、安全、价格低廉的分析方法——QuEchERS法。该方法的主要步骤是用含1%醋酸的乙腈对样品进行浸提,再加入无水硫酸镁与醋酸钠振荡促使其分层,随后进行分散固相萃取,即将浸提液转移至含有PSA吸附剂、硫酸镁的离心管中,运用Teflon涂层离心管进行离心,取离心液至自动进样瓶用于GC/MS或LC/MS进行测定,并对其稳定性和可靠性进行了分析和评价。同时本方法也可根据可供选择的分析仪器种类、检测限、靶标农药的范围以及使用介质的差异进行适当调整。     

渗透汽化在醇/水分离中的应用

一种新型的膜分离技术即渗透汽化技术逐渐在食品工业中得到应用.该文简要介绍了渗透汽化原理和渗透汽化分离膜,着重论述了渗透汽化技术在食品工业中醇/水分离方面的应用研究.