由菜籽粕合成N—硬脂酰基复合氨基酸表面活性剂

以菜籽粕为原料，用盐酸水解制得复合氨基酸液（ＡＡ），再与硬脂酰氯反应合成Ｎ－硬脂酰基复合氨基酸表面活性。研究了水解条件地氨基酸得率的影响和水解过程中氨基酸液中异硫氰酸酯（ＩＴＣ）及恶唑烷硫酮（ＯＺＴ）含量的变化情况，探讨了物料配比、溶液的ＰＨ值、反应温度以及溶剂对合成反应的影响。实验结果表明，菜籽粕最佳水解条件：水解温度１０５－１１０℃，盐酸的浓度６．０ｍｏｌ／Ｌ，水解时间１８ｈ，氨基酸的得率为８     

响应面优化大豆粕合成N-硬脂酰基复合氨基酸工艺研究

以大豆粕为原料,采用加压酸解的方法制备了复合氨基酸混合溶液,再与硬脂酰氯反应合成了N-硬脂酰基复合氨基酸表面活性剂。以单因素试验为基础,研究了复合氨基酸液与硬脂酰氯体积比值mL/mL、pH、反应温度、丙酮与复合氨基酸液体积比值、反应时间对产物产率的影响,利用响应面法优化工艺条件,并对酰化产物的表面性能进行测定。结果表明,响应面优化大豆粕合成N-硬脂酰基复合氨基酸工艺条件为:复合氨基酸液与硬脂酰氯体积比值2.7、pH 10、反应温度33℃、丙酮与复合氨基酸液体积比值1.25、反应时间2 h。产率为89.96%,产物表面性能良好。     

响应面优化大豆粕合成N-椰子油酰基复合氨基酸工艺研究

以大豆粕为原料,采用加压酸解的工艺制备了复合氨基酸溶液,再与椰油酰氯反应合成了N-椰子油酰基复合氨基酸表面活性剂。研究了复合氨基酸溶液与椰油酰氯体积比、pH、反应温度、丙酮与复合氨基酸溶液体积比、反应时间对产物产率的影响,以单因素试验为基础,利用响应面法优化了工艺条件,并对酰化产物的表面活性性能进行了测定。结果表明,响应面优化大豆粕合成N-椰子油酰基复合氨基酸工艺条件为:复合氨基酸溶液与椰油酰氯体积比4.2∶1,pH 11.2,反应温度36℃,丙酮与复合氨基酸溶液体积比1.7∶1,反应时间2 h。在最优工艺条件下产物产率为91.07%,产物表面活性性能良好。     

响应面优化大豆粕合成N-月桂酰基复合氨基酸工艺研究

以大豆粕为原料,采用加压酸解的方法制备了复合氨基酸溶液,再与月桂酰氯反应合成了N-月桂酰基复合氨基酸表面活性剂。研究了复合氨基酸溶液与月桂酰氯体积比、p H、反应温度、丙酮与复合氨基酸溶液体积比、反应时间对产物产率的影响,以单因素试验为基础,利用响应面法优化了工艺条件,并对酰化产物的表面活性性能进行了测定。结果表明,响应面优化大豆粕合成N-月桂酰基复合氨基酸工艺条件为:复合氨基酸溶液与月桂酰氯体积比3.2∶1,p H 10.2,反应温度35.5℃,丙酮与复合氨基酸溶液体积比1.6∶1,反应时间2 h。在最佳工艺条件下,产物产率为91.31%,产物表面活性性能良好。     

响应面优化大豆粕合成N-油酸酰基复合氨基酸工艺研究

以大豆粕为原料,采用加压酸解的方法制备复合氨基酸液,再与油酸酰氯反应合成N-油酸酰基复合氨基酸表面活性剂。采用单因素实验研究了复合氨基酸液与油酸酰氯体积比、p H、反应温度、丙酮与复合氨基酸液体积比、反应时间对产物产率的影响,利用响应面法优化工艺条件,并对酰化产物的表面活性性能进行测定。结果表明:大豆粕合成N-油酸酰基复合氨基酸最优工艺条件为复合氨基酸液与油酸酰氯体积比2.66∶1、p H 10.2、反应温度31.8℃、丙酮与复合氨基酸液体积比1.26∶1、反应时间2 h,在最优条件下,产物产率为92.02%,产物表面活性性能良好。     

由蚕蛹蛋白合成N-硬脂酰基复合氨基酸表面活性剂

以蚕蛹为原料,采用酶-酸两步水解法制备混合氨基酸液,再与硬脂酰氯反应合成N-硬脂酰基复合氨基酸表面活性剂.采用均匀实验考察物料配比、溶液的pH值、反应温度以及反应溶剂等对合成反应的影响,得到合成工艺的优化工艺条件:硬脂酰氯:复合氨基酸液:丙酮:1:1.6:2(体积比)、pH为11、反应温度为37 ℃、反应时间4 h,在此优化条件下氨基氮的平均转化率为70.56%.产品具有良好的表面性能.     

由蚕蛹蛋白合成N-月桂酰基复合氨基酸表面活性剂

以蚕蛹蛋白为原料水解得到的复合氨基酸液，与月桂酰氯反应合成N-月桂酰基复合氨基酸表面活性剂。探讨投料比、溶液PH值、反应温度和丙酮用量对合成反应的影响，结果表明优化的合成工艺条件为：月桂酰氯：复合氨基酸液：丙酮=1：2：（V／V），反应温度20℃，溶液pH值10，反应时间4小时。产品具有良好的表面活性。     

樟树籽仁油合成癸/月桂酰基谷氨酸钠工艺研究

以樟树籽仁油为原料,通过皂化、酰氯化,碱性条件下与谷氨酸钠反应生成癸/月桂酰基谷氨酸钠盐.研究反应温度、pH、反应时间、丙酮与水体积比以及谷氨酸钠与癸/月桂脂肪酰氯摩尔比对癸/月桂酰基谷氨酸钠合成率的影响.得出最佳合成条件为:反应温度45℃,反应时间3h,pH10～11,丙酮与水体积比2∶1,谷氨酸钠与癸/月桂脂肪酰氯摩尔比2∶1.在此条件下,癸/月桂酰基谷氨酸钠的合成率为89.2％.经质谱及红外光谱分析,确定产物为癸/月桂酰基谷氨酸钠.     

N-月桂酰基甘氨酸钠的合成和性能研究

由氯化亚砜和月桂酸制得月桂酰氯,然后在100 mL水-丙酮混合溶剂存在下,以月桂酰氯和甘氨酸为原料经缩合反应合成了N-月桂酰基甘氨酸钠,用单因素优选法研究了影响缩合反应的因素,优化反应条件为:n(月桂酰氯)∶n(甘氨酸)=1∶2,反应温度20℃,反应时间2.5 h,pH=8.5~9.5.在此条件下,产物收率可达88.82%.     

硬脂酰取代二羟乙基甘氨酸酯的合成及在造纸施胶中的应用研究

报道了一种新型的氨基酸类两性表面活性剂硬酯酰取代二羟乙基氨基酸酯的合成方法及其在造纸施胶中的应用效果研究.通过三步法反应合成目标产物,重点探讨酰氯酯化反应的各影响因素,确定合成最佳条件为:在无溶剂条件下,Bicine与硬酯酰氯的摩尔比为1:2,反应时间是8 h,反应温度为95℃.通过研究影响其应用效果的因素,证实其在pH值为5.5～7.5,助留剂CPAM用量w=0.5%,施胶剂用量w=1.0%,施胶效果理想.     

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