碳酸钙预絮聚加填技术研究

造纸湿部预絮聚加填技术完全不同于直接加填技术,实验表明在预絮聚条件下成纸强度性能增大,填料留着增加,达到90％以上;本实验研究过程中的第二组工艺（PCC＋CS＋CP3＋CPAM＋AKD）制备的预絮聚体稳定性好,粒径大小合适。在制备絮聚体时药品的添加顺序,添加量以及剪切李率是主要影响因素,主要影响絮聚体的粒径大小和抗剪切能力。     

CNF/CPAM共絮聚增强PCC絮聚体稳定性研究

添加纤维素纳米纤维(CNF)协同阳离子聚丙烯酰胺(CPAM)对沉淀碳酸钙(PCC)进行预絮聚,对不同CNF用量下絮聚体尺寸进行了测定。通过强度因子和再絮聚因子分别对絮聚体强度性能和再絮聚性能进行表征,结果表明当CNF添加量为5%左右时,絮聚体的强度性能和再絮聚性能较佳。对CNF絮聚PCC的机理进行了分析,CNF大的比表面积和高长径比增强了PCC与CPAM的桥连絮聚,使得絮聚体更为密实,强度提升。     

CPAM用量对填料絮聚体稳定性和成纸性能的影响

填料经预絮聚后以絮聚体的形式加填纸张中,絮聚体在湿部的尺寸及稳定性对纸张性能有着重要影响。采用不同用量的阳离子聚丙烯酰胺(CPAM)对沉淀碳酸钙(PCC)进行预絮聚,通过絮聚体粒径的变化,研究了不同剪切条件下PCC絮聚体抗剪切与再絮聚效果,并考查了所得絮聚体对成纸性能的影响。结果表明,随着CPAM用量从1%增加至7%,絮聚体粒径由23.37μm增大至31.92μm。与常规PCC加填方法相比,当CPAM用量为3%~7%且加填量55%时,预絮聚加填纸张留着率均可提高约3个百分点左右。当CPAM用量为3%,填料含量为30%时,预絮聚加填比常规加填纸张抗张指数提升了约16%,而CPAM用量高于3%时所得的大粒径絮聚体对成纸抗张指数反而不利,且纸张白度有所降低。     

双助留体系下预絮聚加填对纸张性能的影响

采用阳离子聚丙烯酰胺(CPAM)、皂土双组分助留体系预絮聚烷基烯酮二聚体(AKD)和沉淀碳酸钙(PCC),探究各组分添加顺序对纸张施胶效果、填料留着率及纸张物理性能的影响。对比传统加填工艺发现,采用[PCC+CPAM+皂土+CS+AKD]的预絮聚加填工艺时,纸张的物理性能提高最为明显,纸张抗张指数提高22.4%,耐破指数提高52.0%,同时,纸张的匀度指数从111.9降低至69.0,匀度显著改善。将AKD提前加入浆料中,然后采用[PCC+CS+CPAM+皂土]的预絮聚加填工艺时,纸张的施胶度和填料留着率明显提高,相比传统纸张加填工艺,Cobb_(60)值降低了24.8%,填料留着率提高了3.7%。但所有预絮聚加填工艺由于增大了PCC的颗粒大小,使得纸张白度、不透明度、透气度都有所降低。     

阳离子淀粉预絮聚PCC用于高加填纸张

研究了3种商品淀粉对轻质碳酸钙（PCC）填料的预絮聚，并采用胶体硅和絮凝剂作为助留剂。该研究的特点是首先将部分淀粉（2kg淀粉每吨PCC）与PCC填料进行预絮聚，然后将余下的淀粉在絮凝剂之后、胶体硅之前加入。实验用浆料为过氧化氢漂白热磨机械浆（TMP）。     

CPAM对PCC悬浮液絮凝作用的分形研究

絮体具有分形结构特征,研究了造纸湿部常用助留剂--阳离子聚丙烯酰胺(CPAM)对沉淀碳酸钙(PCC)悬浮液的絮凝作用,应用图像分析法计算絮体的分维.CPAM能使PCC悬浮液中形成形状复杂的絮体,具有自相似性的分形特征.絮体的分维和沉淀后的上清液浊度之间表现出良好的相关性.CPAM形成絮体的分维在1.3062～1.6468范围内,且其与CPAM的用量、电荷密度及分子质量有关.对于研究中采用的3种CPAM,电荷密度较高的CPAM,形成絮体的分维较高;分子质量较大的CPAM形成的絮体分维相对较低.     

CPAM/膨润土体系中剪切力对细小纤维-碳酸钙共絮聚影响的研究

以杨木P-RC APMP为原料,对其进行筛分,并对P-RC APMP细小纤维与轻质碳酸钙（PCC）进行共絮聚,研究了CPAM/膨润土微粒助留体系下,剪切力对细小纤维-PCC共絮聚团大小、颗粒结构的影响;结果表明：随着剪切力的增大,细小纤维-PCC絮聚团的尺寸不断减小;在高转速下,絮聚团虽然被打碎,但悬浮液中单独的白色颗粒很少（PCC）,体系中还是有许多小的絮聚体.     

阳离子淀粉预絮聚新型硅酸钙填料的应用效果研究

采用阳离子淀粉（CS）预絮聚粉煤灰联产新型硅酸钙（FACS）的方法对FACS填料进行改性,对比了浆内添加CS至含FACS纸料（常规加填）和CS预絮聚FACS加填（预絮聚加填）方式下纸料的留着率、滤水性能和成纸性能。结果表明,CS是一种较好的填料预处理助剂;与常规加填相比,预絮聚加填可以较好地改善纸料的滤水性能,提高纸料留着率和成纸强度;FACS在纤维间的分布更均匀;纸张物理性能相近时,预絮聚加填的CS用量相对较低。     

助留体系对PCC悬浮液形成絮体分形特征的影响

研究了造纸湿部常用助留体系对沉淀碳酸钙(PCC)悬浮液的絮凝作用,应用图像分析法计算絮体的分维.助留体系能使PCC悬浮液中形成形状复杂的絮体,具有自相似性的分形特征.絮体的分维和沉淀后水浊度之间表现出良好的相关性.研究中采用CPAM时,形成絮体的分维最大值为1.6468.由PAC/APMP舣元体系形成的絮体,其最大分维值为1.7189,电荷中和和架桥作用絮凝机理的联合,以及相反电荷聚合物之间的较强的静电相互作用,使得絮体更加密实,分维更高.微粒体系形成絮体的分维比CPAM单元体系和双元聚合物体系更大,而且微粒用量越大,分维值越大,这表明微粒体系形成的絮体更致密,且微粒用量对絮体结构有影响.     

纸浆絮聚检测技术在苇浆絮聚特性研究中的应用

利用纸浆絮聚图像分析系统对苇浆在不同助留体系作用下的絮聚状况进行了研究,首先利用动态滤水仪和纤维比容比表面积测定仪分别研究了不同助留体系对苇浆留着和滤水性能的影响,然后利用纸浆絮聚图像检测系统对各种助留体系苇资助的絮聚特性进行检测,通过分析苇浆絮聚体的面积和强度,研究不同助留体系对苇浆的作用规律及絮聚与成纸匀度之间的关系,并与动态滤水和比过滤阻力测定结果加以比较。     

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.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

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.     

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.     

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.     

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.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

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