白泥纤维与植物纤维复合纸性能研究

鉴于白泥纤维脆性大,且难于分散,成纸强度低的问题,利用实验室自制软化剂对其进行软化。通过扫描电镜分析其软化效果,并通过白泥纤维/植物纤维复合纸性能测试,探讨了软化改性前后的白泥纤维对纸张性能的影响,同时研究了不同浓度的CPAM及CMC对白泥纤维的分散以及对白泥纤维/植物纤维复合纸强度的影响。结果表明,CPAM分散效果优于CMC,但是分散时间比CMC长。综合考虑分散效果及复合纸强度,选择0.4%的CMC作为纤维最佳分散条件,此条件下,添加30%的白泥纤维,所抄纸张的环压指数比0.4%CPAM分散条件下所抄的纸张提高64%,抗张指数提高110%。     

PVA-硫酸铝改性白泥纤维及其对纸张性能的影响

采用聚乙烯醇(PVA)与硫酸铝(Al2(SO4)3)合成一种疏水性改性剂(PVA-Al)对白泥纤维进行改性,研究了改性剂的最佳制备条件以及改性白泥纤维作为填料对纸张性能的影响。结果表明,改性剂最佳制备条件为:温度80℃、时间90 min、m(PVA)∶m(Al2(SO4)3=1∶0.5;在此条件下合成的改性剂改性得到的白泥纤维抄造的纸张强度性能最佳。与加填未改性白泥纤维的纸张相比,当白泥纤维加填量为40%时,加填改性白泥纤维的纸张留着率提高了19.0%;当白泥纤维加填量为30%时,加填改性白泥纤维的纸张环压指数和抗张指数均增加了25%。     

十六烷基三甲基溴化铵对白泥纤维表面改性的研究

用十六烷基三甲基溴化铵对白泥纤维进行表面改性,利用感官鉴定方法、过筛法、SEM等对其进行表征,研究改性剂用量、改性时间、改性温度对白泥纤维改性效果的影响。将白泥纤维与植物纤维配抄纸张,对纸张的物理性能进行测试,分析白泥纤维的改性效果。     

d-Na2Si2O5∕PVA对无机纤维软化增强及其在造纸上的应用研究

本研究以聚乙烯醇（PVA）、d-Na₂Si₂O₅、甜菜碱为主要原料,对无机纤维（粉煤灰/煤矸石）进行软化增强研究,探索了软化增强较优工艺条件。通过扫描电子显微镜（SEM）等手段对软化增强纤维进行了表征;并将较优工艺下软化增强的无机纤维与漂白硫酸盐针叶木浆进行配抄,测其对纸张性能的影响。结果表明,软化增强较优工艺条件为：d-Na₂Si₂O₅与PVA质量比为1∶1,反应温度60℃,反应时间2 h,pH值为9,冷冻温度-10℃,冷冻时间4 h,冻融5次,甜菜碱溶液质量分数10%;SEM分析表明,d-Na₂Si₂O₅与PVA形成互穿网络并包覆在无机纤维表面,形成一层柔软的膜,使其强度增加,并在甜菜碱的作用下,纤维变得超细分散,从而使纤维柔软度提高;相比未添加无机纤维纸张,当无机纤维添加量为10%～20%时,所配抄纸张的挺度增加5～8 mN·cm、环压指数、抗张指数、耐折度和柔软度与未添加无机纤维纸张相当。     

粉煤灰纤维与植物纤维配抄制备保温隔热纸

该文研究了不同分散剂及其浓度对粉煤灰分散效果的影响,同时讨论了粉煤灰纤维与植物纤维配抄对纸张性能的影响,并且测定了纸张的导热系数。结果表明：分散剂中,羧甲基纤维素钠（CMC）的分散效果最好,其分散最佳浓度为0.6%质量分数;添加植物纤维能够提高隔热纸的强度和白度,降低其透气度;植物纤维加入量为20%时纸张隔热性能最好,此时纸张的导热系数为0.037 W/（m.K）。     

粉煤灰纤维与植物纤维配抄性能研究

鉴于粉煤灰纤维难于分散,成纸强度低的问题,探讨了CMC浓度对粉煤灰纤维分散的影响。对增强剂的种类及其用量对配抄纸张的影响进行了研究,同时研究了粉煤灰纤维不同加入量对纸张强度的影响。结果表明：CMC分散粉煤灰纤维的最佳浓度为0．6％;在添加量相同的条件下,添加CMC对纸张增强效果优于添加CPAM的纸张;在加入1．2％的CMC条件下,粉煤灰纤维可代替20％-30％的植物纤维。     

国内造纸期刊题录（摘录）

原料与备料 白泥纤维的软化改性及其对配抄纸张性能的影响 毛敏等中国造纸2013,12：24 桉木硫酸盐法蒸煮前预提取聚木糖的研究     

竹浆与油樟渣浆配抄瓦楞原纸及强度性能研究

本研究对市售本色竹浆进行筛分,利用筛分出的粒径<0.6 mm的短小纤维竹浆与蒸油后的油樟渣浆配抄瓦楞原纸。结果表明,抄纸中加入25%针叶木浆、0.5%阳离子淀粉（CS）、0.4%阳离子聚丙烯酰氨（CPAM）和1.8%聚酰胺环氧氯丙烷树脂（PAE,质量分数9.5%）,短小纤维竹浆（未打浆）与油樟渣浆按质量比10∶90配抄,未经熟化处理的纸张裂断长2.66 km,环压指数5.60 N·m/g,达到了瓦楞原纸GB/T 13023—2008合格品要求;当短小纤维竹浆打浆度35.8 °SR时,与油樟渣浆按照质量比30∶70配抄,并经110 ℃、15 min熟化处理,纸张裂断长4.75 km、环压指数8.24 N·m/g、耐破指数2.80 kPa·m²/g、耐折度15次,其中裂断长和环压指数均达到瓦楞原纸GB/T 13023—2008优等品要求,耐破指数和耐折度指标均达箱纸板GB/T 13024—2016合格品要求。     

改性PAE树脂的制备及性能研究

采用羧甲基纤维素（CMC）对聚酰胺多胺环氧氯丙烷（PAE）树脂进行改性,以期在保持原有增湿强作用不变的前提下,提高PAE树脂的使用性能,并赋予其一定的增强性能,降低PAE树脂的使用成本。探讨了PAE树脂的改性工艺,并对改性PAE树脂进行傅里叶红外光谱表征,研究了改性PAE树脂对纸张的增强效果及对浆料Zeta电位、滤水性能的影响。结果表明,在PAE树脂成品中引入9%的CMC为最优改性工艺;在此工艺条件下制备的改性PAE树脂用量为0.6%时,浆料的滤水性能最优;在相同用量下（0.6%）,与传统PAE树脂相比,添加改性PAE树脂所抄纸张的抗张指数提高约22%,湿抗张指数提高约19%,耐折度提高约13%,撕裂指数提高约5%,内结合强度提高约6%。     

改性酚醛树脂在OCC浆中的应用及其增强机理

通过苯酚、甲醛与二乙烯三胺反应,得到阴离子性的酚醛树脂,并将改性的酚醛树脂作为造纸增强剂应用在抄纸过程。结果表明,单独使用改性酚醛树脂时增强效果不显著;改性酚醛树脂和阳离子淀粉共同使用能有效提高纸张的抗张指数和环压指数。通过对改性酚醛树脂和阳离子淀粉用量的优化得到最佳使用条件,即改性酚醛树脂和阳离子淀粉用量分别为0．3％和0．7％,纸张的抗张指数和环压指数分别增加了35．28％和26.50％。由改性酚醛树脂增强机理的试验结果表明,改性酚醛树脂能使浆料在加入阳离子淀粉的情况下分散更均匀;改性酚醛树脂和阳离子淀粉能有效提高纤维之间的结合强度。     

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