化妆品用改性山茶油制备工艺研究

以山茶油水解产物和聚乙二醇600(PEG600)为原料,在高温下进行酯化反应制备改性山茶油。考察了催化剂种类和用量、反应温度、投料比及反应时间对酯化反应的影响。根据单因素试验得出制备改性山茶油的最佳工艺条件为:预热温度80℃,预热时间5 min,4 ?型分子筛为催化剂,催化剂用量0. 4%,反应温度160℃,投料比(PEG600与山茶油水解产物摩尔比) 1∶1. 2,反应时间6. 5 h。在最佳工艺条件下,酯化率为93. 16%,产物改性山茶油能与水以任意比例互溶。对产物分离纯化后,经定性试验以及红外光谱和超高效液相色谱-质谱(UPLC-MS)分析,发现改性山茶油的主要成分是聚乙二醇单、双酯。同时对产物的各项性能进行测试,其含水率为0. 67%、皂化值(KOH)为110. 2 mg/g、过氧化值为4. 6 mmol/kg、临界胶束浓度为1. 5 g/L(此时表面张力为32. 01mN/m)、HLB值为14、乳化最大分水时间为9. 8 min。     

逆相转移催化合成葵花籽油蔗糖酯

先由食用葵花籽油和甲醇在碱性催化剂条件下酯交换反应制得脂肪酸甲酯,然后脂肪酸甲酯与蔗糖通过水溶剂法,以逆相转移催化剂DMAP催化制备蔗糖脂肪酸酯.通过对酯糖摩尔比、催化剂用量、反应温度、反应时间进行考察,确定最佳合成条件为:酯糖摩尔比2.5∶1,催化剂用量4％,反应温度 85℃,反应时间7h.在最佳合成条件下,葵花籽油脂肪酸甲酯的转化率高达65.32％,所得产品具有良好的表面活性,其临界胶束质量浓度(CMC)为6.5 g/L,表面张力为27.41 mN/m,乳化力为79 s,浊点指数为7.2 mL,HLB值为10.1,碘值(Ⅰ)为126.9 g/100 g.     

漆蜡脂肪酸甲酯磺酸盐的制备及其性能研究

以漆蜡为原料,经甲酯化后以氯磺酸为磺化剂,双氧水为漂白剂制备漆蜡脂肪酸甲酯磺酸盐,研究了最佳制备工艺条件,并对漆蜡脂肪酸甲酯磺酸盐的性能进行了研究。试验得到漆蜡脂肪酸甲酯磺酸盐最佳制备工艺条件为:漆蜡脂肪酸甲酯与氯磺酸摩尔比1∶1.2,磺化时间40 min,老化时间45 min;在最佳制备工艺条件下的漆蜡脂肪酸甲酯磺酸盐含量最高,为40.1%,二钠盐含量为18.5%;经纯化后,漆蜡脂肪酸甲酯磺酸盐含量为78.0%,二钠盐含量为3.2%。漆蜡脂肪酸甲酯磺酸盐临界胶束浓度为0.7×10-3mol/L,表面张力为39 mN/m;在其水溶液质量分数为0.1%时,分出5 mL水的时间为60 s;漆蜡脂肪酸甲酯磺酸盐的发泡能力为65 mm,静置5 min后,泡沫高度降为50 mm。     

麻疯树籽油提取植物甾醇的研究

采用溶剂萃取法从麻疯树籽油中提取植物甾醇。通过单因素实验和正交实验优化提取工艺。结果表明,影响植物甾醇提取的因素主次顺序为:氢氧化钾乙醇溶液体积>皂化温度>氢氧化钾乙醇溶液浓度>皂化时间,最佳提取条件为:皂化温度90℃,皂化时间1h,氢氧化钾乙醇溶液体积15mL,氢氧化钾乙醇溶液浓度1.25mol/L。在此条件下,植物甾醇的提取率为121.3mg/10g。     

烷基二苯醚双磺酸钠的合成与性能研究

以脂肪醇、二苯醚和发烟硫酸为原料,经烷基化、磺化、中和反应合成了一系列烷基二苯醚双磺酸钠(C12ADPOS、C14ADPOS和C16ADPOS),并采用高效液相色谱(HPLC)对磺化产物进行了分析.测定了ADPOS的表面张力、乳化和泡沫性能.C12ADPOS、C14ADPOS和C16ADPOS的临界胶束浓度分别为2.16×10-4、5.98×10-5和6.84×10-5mol/L,临界胶束浓度时的表面张力分别为37.3、36.3和34.8 m N/m,泡沫和乳化能力随ADPOS碳链的增长先增大后减小.     

大豆分离蛋白表面活性比较分析

以市场上销售的3种大豆分离蛋白以及酪蛋白酸钠为原料,比较了它们的乳化性及乳化稳定性,起泡性及起泡稳定性,表面张力,临界胶束浓度(CMC)等表面活性性质.结果表明,不同厂家的大豆分离蛋白乳化性及乳化稳定性差异较大,起泡性及泡沫稳定性存在显著性的差异,表面张力与临界胶束浓度(CMC)相差不大.分析结果有助于为不同食品加工原料的选择提供依据.     

交联化淀粉/丙烯腈接枝共聚物的最佳制备工艺条件的研究

选用环氧氯丙烷作交联剂,丙烯腈为接枝单体反应合成双变性淀粉离子吸附剂。用接枝率和接枝效率衡量接枝效果。接枝反应的最佳工艺条件为:交联淀粉10g,丙烯腈浓度0. 759 5mol/L,硝酸铈铵浓度0. 004mol/L,接枝温度40℃,料液比1. 0∶10. 0,接枝时间120min。接枝淀粉皂化的最佳条件为: NaOH浓度1mol/L,皂化时间1h。     

大豆油脱臭馏出物中角鲨烯提取工艺研究

以大豆油脱臭馏出物为原料,采用碱性乙醇对其进行皂化处理并分离不皂化物。以不皂化物中角鲨烯含量为指标,在单因素试验基础上,研究了反应温度、反应时间、碱浓度、料液比对角鲨烯含量的影响,最后进行正交试验优化大豆油脱臭馏出物中角鲨烯的皂化提取条件。结果表明最佳提取工艺条件为:反应温度90℃,反应时间40 min,碱浓度1.6 mol/L,料液比1∶2。在最佳工艺条件下用正己烷提取3次,角鲨烯含量和收率分别为10.34%和77.59%。     

虾壳虾青素酯皂化工艺研究

为了提高虾青素产品的纯度和得率,研究了KOH-C2H5OH将不同的虾青素酯皂化成游离虾青素的皂化工艺,如碱的种类、助溶剂、碱浓度、皂化时间和温度对皂化的影响.以碱浓度、反应温度、反应时间为因素,选用U12(122×31)混合水平均匀设计表进行试验,确定了皂化的最佳工艺条件为KOH-C2H5OH 40.3 g/L(mKOH/VC2H2OH),温度16.0℃,时间37.0 min.在上述条件下得到的游离虾青素含量从未皂化前的8.1%提高到85.7%.     

淀粉十二烷基苷的性能及应用研究

测定了淀粉十二烷基苷的表面张力、泡沫性能、乳化性能、临界胶束浓度(CMC)、亲水亲油平衡值(HLB)和渗透性等,对其结构用FTIR进行了表征.检测结果表明淀粉十二烷基苷表面活性剂的表面张力为25.66 mN/m,属于低泡沫型,乳化性能好,临界胶束浓度(CMC)为7.99×10-3 mol/L,亲水亲油平衡值(HLB)为19.15.FTIR表明淀粉和十二醇发生了苷化反应生成了淀粉十二烷基苷.将淀粉十二烷基苷应用于皮革复鞣及加脂中,应用革增厚显著,物理性能好,粒面细腻、手感柔软、弹性好.SEM表明淀粉十二烷基苷表面活性剂对皮革纤维具有较强的分散效果.     

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