抑制和延缓旧书籍纸酸化老化的研究

选用三种碱性金属离子螯合剂硼砂、硅酸钠、三聚磷酸钠作为纸张脱酸剂,研究其处理后纸张性能变化及延缓纸张老化的作用。研究结果表明,三种脱酸剂处理后的纸张性能得到改善,其中硅酸钠脱酸效果最好,处理后纸张pH达9.87,硼砂对纸张的强度提升效果最好,处理后纸张抗张指数提高23.78%,且pH提高至8.67;经加速老化后,处理后纸张性能下降均有所减缓,其中硼砂处理纸张延缓老化作用效果最好,老化20天后pH为7.89,与原纸(未处理)比较,pH高55.01%,抗张指数高42.38%,白度高30.37%。此外,处理后纸质文献的文字油墨保持良好,无明显变化。     

滑石粉加填纸的老化特性及脱酸增强研究

本研究在酸性条件下抄造滑石粉加填纸,通过湿热加速老化实验,研究了滑石粉在纸张老化过程中对纸张性能的影响。再以滑石粉加填酸化老化纸为研究对象,以硼砂为脱酸剂,聚酰胺多胺环氧氯丙烷(PAE)为增强剂,制备了硼砂/PAE脱酸增强剂。通过改变硼砂/PAE配比研究了其作为纸张脱酸增强剂对滑石粉加填酸化老化纸性能的影响。结果表明,酸性施胶下的滑石粉加填纸经加速老化后,随着滑石粉加填量的增加,其抗张指数下降率逐渐增大,但pH值下降率减小;当硼砂/PAE用量为2 g/m~2且硼砂和PAE的配比为1.5∶1时,其对滑石粉加填酸化老化纸脱酸增强作用效果最好。处理后纸张的pH值由5.10提高至8.28,抗张指数由17.5 N·m/g提高至24.4 N·m/g。该脱酸增强剂有效提高了纸张性能,并延缓了纸张的酸化老化,且对实验文献的字迹无不良影响。     

硼砂/PVA对酸化老化纸张的脱酸增强作用研究

选取硼砂作为脱酸剂,聚乙烯醇(PVA)作为增强剂,将二者以一定比例配制的硼砂/PVA复合液作为酸化老化纸脱酸增强剂,研究了硼砂与PVA配比、硼砂/PVA在纸张中的用量对纸张性能的影响;并通过加速老化实验,研究了处理后纸张的耐老化性能。研究结果表明,当W硼砂:WP VA为2:1,用量为2 g/m~2时,对处理的纸张脱酸增强效果相对最好,处理后纸张pH由6.53提高到8.12,同时纸张的抗张指数和撕裂指数比原纸(未处理的纸)分别增加了15.9%和72.93%,且白度与原纸相差不大;对各纸样进行加速老化实验,硼砂/PVA处理后纸张的pH仍保持较高,为7.78,而原纸为5.75;抗张指数为57.80 N·m/g,高于原纸的45.28 N·m/g;撕裂指数为2.85 mN·m~2/g,高于原纸1.78 mN·m~2/g;硼砂/PVA处理后的纸张耐久性得也到改善,表现为纸张纤维素降解受到抑制,TG分析半衰期温度T50%明显提高,由338.49℃上升到346.86℃。     

老化纸张液相脱酸实验

介绍了国内外纸张老化的现状以及近代各种脱酸方法,并在实验室条件下采用液相脱酸法对老化纸张进行脱酸实验,对脱酸前后纸张的抗张强度、耐折度、pH值进行了比较。结果表明：Ca（OH）2水溶液法在质量浓度0.20%、温度70℃、反应30min时脱酸效果最优,有机溶液法在浓度0.20mol/L、喷淋量165g/m2时脱酸效果最优。严重老化的纸样宜选用水溶液法,轻微老化的纸样宜选用有机溶液法。     

对标准老化条件下三种脱酸增强剂的抗老化效果的评价

目前研究出的许多脱酸增强剂与纸张脱酸技术,对于纸张中酸性物质的中和与纸张强度的提高均有一定的效果,但是否具有较好的抗老化效果,尚未有较好的评价方法。采用性能下降速率评价Na_2CO_3溶液、TMSC-30+MgO+HMD0、ZnO+丁苯胶乳三种脱酸增强剂对纸张抗老化性能的增强效果。从pH值、撕裂度、抗张指数、零距抗张强度、白度、透气度和聚合度几个角度进行分析。分析结果表明,Na_2CO_3溶液对脱酸增强后的纸张的pH值、聚合度能保持较好的稳定性,TMSC-30+MgO+HMD0对脱酸增强后的纸张pH值、聚合度能保持较好的稳定性,ZnO+丁苯胶乳对脱酸增强后的纸张透气度、聚合度能保持较好的稳定性,而三种脱酸增强体系对于纸张物理性能的稳定性反而起到了负面效果。     

纸张加压雾化脱酸装置的设计及应用

设计了一种纸张加压雾化脱酸装置,并利用该装置对纸张进行脱酸,以延长纸张的使用寿命。研究了脱酸剂种类、用量和脱酸时间对纸张表面pH值和机械性能的影响。选择天然脱酸剂TS4、丙酸钙乙醇水溶液、异丁胺乙醇水溶液为该脱酸装置用脱酸剂。结果表明,对于一张10 cm×25 cm的旧报纸,3种脱酸剂的最佳用量不同,TS4用量为10 mL,丙酸钙乙醇水溶液和异丁胺乙醇水溶液的最佳用量为15 mL;脱酸最佳处理时间均为12 h。脱酸后纸张的抗张强度、伸长率和撕裂度均有较大幅度提高,尤其是TS4脱酸后的纸张最为明显。本实验设计的加压雾化脱酸装置可在常温常压条件下对纸张进行脱酸,具有较好的开发应用价值。     

天然脱酸剂对纸张脱酸效果的研究

采用植物提取的天然脱酸剂TS3、TS4对酸化纸张浸泡脱酸,主要考察了温度、时间、脱酸剂质量分数对脱酸效果、纸张色度的影响。结果表明,适当升温、延长脱酸时间有利于增强脱酸效果,而脱酸剂稀释后脱酸效果下降;脱酸后纸张色度有轻微变化,纸张呈灰褐色。     

等离子体脱酸技术对纸质文献与档案脱酸效果评估

本研究探讨了新型等离子体脱酸保护技术对不同纸张脱酸效果的影响。结果表明,不同纸张经等离子体脱酸技术处理后,纸张的p H值保持在8. 0左右,纸张抗张强度也有一定程度的提高,且经人工老化实验后,脱酸效果依然保持稳定。对油墨颗粒和颜料色差测试表明,纸张经等离子体脱酸处理后,纸张pH值保持在7. 5～8. 9并能长期稳定,抗张强度提高5%以上;经老化实验后,纸张pH值微降、抗张强度保留率90%左右;纸面字迹不晕染、颜料不褪色,等离子体脱酸处理可以保证油墨和颜料的稳定性。     

制浆造纸化学品相关专利申请与公开信息

专利名称：一种纸张脱酸剂及其使用方法 申请号：CN201310259350 公开号：CN103321100A 申请日：2013-06-26 公开日：2013-09-25 申请人：广东工业大学 本发明公开了一种纸张脱酸剂及其使用方法。所述纸张脱酸剂由每升体积分数50％-98％的乙醇水溶液中溶解4～8g的三（羟甲基）氨基甲烷而制成。所述使用方法是：在温度25-60℃下,将纸张与纸张脱酸剂直接接触0．3～2h脱酸,纸张脱酸剂用量为纸张质量的1～10倍,并将脱酸后的纸张进行干燥而完成脱酸过程。本发明提供的纸张脱酸剂性质温和,不会对纸张结构造成破坏,脱酸处理后,纸张的色度没有发生明显的变化,有利于纸张长期保存。     

原位形成碳酸钙协同纳米纤维素对老化纸张脱酸增强的研究

本课题提出在老化纸张中原位形成碳酸钙并协同纳米纤维素脱酸处理增强的保护措施,探讨了不同处理方式及纳米纤维素浓度对老化纸张性能的影响。结果表明,先利用0.1 mol/L丙酸钙及0.1 mol/L碳酸钠水溶液压力雾化处理纸张,在纸张中原位形成碳酸钙进行脱酸,再利用1 wt%纳米纤维素进行增强。处理后老化纸样pH值达8.40,碱存储量约245 mmol/kg,抗张指数和耐折度较处理前分别提升了19%、109%,且具有优异的抗老化和防霉性能。     

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