低能耗高白度杨木漂白化机浆中试研究

使用内蒙小美旱杨进行了过氧化氢漂白化机浆两段浸渍制浆研究。碱性H2O2两段浸渍工艺可以大幅度降低磨浆能耗,提高浆料强度性能,实现制浆与漂白同步完成并达到高白度;纸浆的强度指标与浸渍处理的用碱量有关。适宜浸渍工艺条件(H2O26%,NaOH 6.4%)纸浆质量可以达到如下质量指标:抗张指数为7.24 N·m2/g,耐破指数为4.19 kPa·m2/g,撕裂指数为4.60 mN·m2/g以上,白度83.8%ISO,不透明度76.1%。磨浆能耗仅1130kWh/t。后续补充2%H2O2常规漂白,可使纸浆白度达到87%ISO以上。H2O2用量与纸浆白度之间存在线性相关,回归方程为:Y=6.55X+45.5(R=0.99,SD=1.52,P=0.01)。     

芦苇硫酸盐浆OpP漂白的研究

研究了芦苇硫酸盐浆H2O2强化氧脱木素及H2O2补充漂白。芦苇KP浆未漂浆卡伯值27.5,白度29.9%ISO,黏度1036mL/g,H2O2强化氧脱木素条件为:用碱量5%、氧压0.6MPa、H2O2用量2%、温度80℃、漂白时间60min,反应后纸浆卡伯值为4.1、白度63.0%ISO、黏度为864mL/g。随后再用H2O2进行补充漂白,所得纸浆卡伯值为3.2,白度81.0%ISO,黏度822mL/g。     

磨浆过程中添加碱性过氧化氢技术研究

杨木制高得率浆常压磨浆过程添加碱性H2 O2 技术可以大幅度降低磨浆能耗 ,提高纸浆白度和强度 ,适宜工艺条件下 ,吨浆能耗节约 30 % - 6 5 % ,白度达 72 - 78%ISO ,不透明度 78% - 82 % ,抗张指数 35 - 5 0N .m/g ,耐破指数 2 .5 - 2 .8KPa·m2 /g ,撕裂指数 5 .0 - 5 .5mN·m2 /g。磨浆过程添加 3%H2 O2 ,经 2 %H2 O2 补充漂白 ,白度可达81%ISO以上 ;随着磨浆过程用药水平的提高 ,吨浆能耗可低至 115 0kwh。     

马尾松硫酸盐浆高压高温H2O2漂白

研究了马尾松低卡伯值硫酸盐浆高压高温H2O2漂白,探讨了漂白过程中压力、温度、时间、H2O2用量、Na2SiO3用量以及NaOH用量对漂后纸浆白度的影响.实验结果表明,在压力1.2MPa左右,温度125～130℃,时间1h左右,H2O2用量为4%～5%,Na2SiO3用量为3%,NaOH用量为1%,浆浓为10%的条件下,漂后纸浆白度可达80%ISO以上.     

麦草乙醇浆臭氧漂白后过氧化氢补充漂白

麦草浆常规漂白工艺污染较大,故采用QZP短序TCF工艺漂白乙醇麦草浆。本文对麦草乙醇浆臭氧漂白后H2O2补充漂白进行了研究。高锰酸钾值18.2,白度26.4%ISO,黏度1135mL.g-1。经臭氧漂白后(臭氧用量为1.2%时),麦草乙醇浆高锰酸钾值4.0,白度增加到60%ISO,黏度为966mL.g-1。研究结果表明,在纸浆浓度12%,柠檬酸三钠用量1.0%情况下,H2O2补充漂白最佳条件为:H2O2用量3.0%,NaOH用量1.8%,漂白温度70℃,漂白时间120min,漂后浆的高锰酸钾值2.0,白度84%ISO,黏度908mL.g-1。     

双螺杆预浸渍磨浆机制浆性能研究

选取苏北地区不同品质的杨木加工剩余物为原料,采用一种我国自主研发出来的新型预浸磨浆系统以及常规的高浓盘磨对比研究不同品质杨木加工剩余物对化学机械法制浆性能的影响。研究结果表明:杨木加工剩余物的质量对制取化机浆的制浆得率、磨浆能耗、纸浆白度及纸浆的强度性能均有不同程度的影响。在相同H2O2用量为7.0%,NaOH用量6.0%条件下,以品质较好的杨木加工剩余物为原料,采用双螺杆新型预浸磨浆系统制得化机浆的得率可达85.6%左右,纸浆白度值81%ISO以上,在游离度为300mlCSF条件下,抗张强度可达到33N.m/g以上;以品质较差的杨木加工剩余物为原料,制浆得率为84.2%,纸浆白度为73%左右,抗张强度为29N.m/g。另外,采用双螺杆新型预浸磨浆系统比采用高浓盘磨制浆磨浆电耗上可节省30%左右,制浆得率、纸浆白度及纸浆的强度性能差异不大。     

高白度马尾松机械浆漂白工艺

马尾松是用于生产高得率浆的一种常用原料,但其机械浆漂白困难,纸浆白度较低,限制了在高档纸种中的使用。研究改进的马尾松CTMP浆的QP1P2Y漂白工艺,探讨了DTPA用量、H2O2用量及一二段分配比、连二亚硫酸钠用量对漂后纸浆白度的影响。研究发现,Q段DTPA最佳用量为0.4%,P1段H2O2用量2%,P2段H2O2用量4%,Y段Na2S2O4用量2.5%,漂后纸浆白度达到了78.1%ISO,并且纸浆的抗张指数和撕裂指数相比于未漂浆都有所提高,抗张指数为15.6N·m·g-1,撕裂指数为6.74mN·m2·g-1,能够满足配抄文化用纸的要求。     

马尾松低卡伯值硫酸盐浆高效H2O2漂白

研究了马尾松低卡伯值硫酸盐浆高压高温H2O2漂白,探讨了漂白过程中压力、温度、时间、H2O2用量、Na2SiO3用量以及NaOH用量对漂后纸浆白度的影响.实验结果表明,H2O2漂白在压力1.2MPa左右,温度125～130℃,时间1h左右,H2O2用量为4%～5%,Na2SiO3用量为3%,NaOH用量为1%,浆浓为10%的条件下,漂后纸浆白度可达80%ISO以上.     

响应面分析法优化漆酶介体体系处理NaOH-AQ玉米秆浆

采用响应面分析法对漆酶介体体系（LMS）处理NaOH-AQ玉米秆浆的三个主要工艺参数（漆酶用量,介体HBT用量和处理时间）进行了优化研究,并考察了LMS预处理对后续漂白的影响。结果表明LMS处理NaOH-AQ玉米秆浆的最优工艺条件：漆酶用量27.7IU/g,HBT1%,处理时间4.2h。在此优化条件下,对比了有/无LMS预处理漂白浆的性质,结果表明：在达到相同白度（约74%ISO）时,有LMS预处理可以节省约83%的H2O2用量;在后续H2O2用量（2%）相同时,LMS预处理过的纸浆白度可提高10.44%ISO,卡伯值降低2,并保持了较好的强度性能。     

麦草生物化机浆木聚糖酶预处理H2O2漂白研究

在麦草生物化机浆H2O2漂白时,采用单纯H2O2漂白难以获得较高白度的纸浆,但通过对浆料进行木聚糖酶预处理和在漂白过程中加入醋酸酐进行活化,可以改善H2O2漂白效率,提高漂白浆白度.麦草生物化机浆木聚糖酶预处理和醋酸酐活化处理的适宜条件分别为:木聚糖酶用量12IU/g绝干浆、120min和在H2O2漂白150min时加入5%醋酸酐处理10 min.采用木聚糖酶预处理、醋酸酐活化和H2O2漂白相结合的XP5aP5a漂白程序,可获得白度为74.6%ISO的漂白麦草生物化机浆.实验对酶预处理和漂白过程中纸浆化学成分的变化也进行了研究.     

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