大豆油基印刷油墨连结料的制备研究

与传统的石油基油墨比较,大豆油基印刷油墨是一种环保型油墨,且具有良好的印刷适性,日益得到社会的承认.本文以我国资源丰富的大豆油为原料,以蒽醌为催化剂,对影响热聚合反应的因素：温度、时间和催化剂加入量进行了探讨.结果表明,生产大豆油基印刷油墨连结料的较好工艺条件是：热聚合温度为290～310℃,时间为1～3h,蒽醌加入量为底物质量的3%～7%,在此条件下可以制备出黏度范围较宽的热聚合油,满足印报用油墨连结料的黏度要求;蒽醌作为共轭化催化剂,毒性小,对产品酸价和色泽影响也较小,并且回收率在87.5%左右,可以重复利用数次,基本不影响使用效果.该研究为植物油基印刷油墨连结料的工业化生产提供了理论依据。     

催化剂在油脂热聚合反应中的应用

环保型的印刷油墨连接料是通过植物油的热聚合反应获得.本文通过对油脂热聚合机理的阐述,介绍了不同反应历程的催化剂对油脂热聚合反应的作用,通过气液色谱、凝胶渗透色谱等判断聚合反应的程度.     

网印油墨1000问

68.油墨连结料由哪些材料组成? 答:油墨连结料主要由水、油脂、有机溶剂、树脂和辅助材料组成. 69.连结料中使用的油脂主要包括哪些品种? 答:主要包括植物油和矿物油.植物油分干性植物油,如桐油、亚麻仁油(胡麻油);半干性植物油,如豆油、菜籽油;不干性油,如蓖麻油.矿物油主要有汽油、中汽油、重汽油(白节油),高沸点煤油(油墨油),润滑油中主要使用锭子油、机油等.     

掺伪芝麻油检测的主成分分析方法研究

采集了32个芝麻油掺菜籽油、豆油、葵花油和花生油的样品,根据主成分分析实验原理,选择折光率、酸价、色泽、水分及挥发物、皂化值和碘价等6个常规理化指标作为变量并进行测定,采用主成分分析(PCA)对数据矩阵进行处理.结果表明,经处理后,样品的前三个主成分累计方差贡献率为92.66%,其中主成分1占总方差贡献率的40.64%,主成分2占33.57%,主成分3占18.45%,这三个主成分己含样本的大部分信息量.碘价、酸价和折光指教在主成分1中起决定作用,色泽和水分及挥发物对主成分2贡献显著,皂化值在主成分3中起主要作用.从二维得分图(PC1-PC2)和前三个主成分构成的三维得分图(PC1-PC2-PC3)均可发现,32个油样直观清楚地分辨成四组,即芝麻油掺菜籽油、豆油、葵花油、花生油,只有一个芝麻油掺葵花油样品出现误判.     

植物油热聚合反应动力学研究

以大豆油为原料,通过作图法和稳态近似法确定了油脂的热聚合反应级数、速率常数及动力学方程,结果显示,亚油酸酯异构化反应为一级反应,动力学方程为：c18：2/18：0=11.46e^-0.0137t;大豆油热聚合反应为一级连串反应,动力学方程为：cC=11.46（1-e^-0.0137t）,反应的速率常数为：：k=0.0137.     

三种植物油油墨连结料体系的性能和成本分析

<正>在温室效应、臭氧层破坏以及水体污染等环境问题日趋严重的背景下,低碳环保已经成为全球热点问题。低能耗、低污染、低排放的植物油油墨成为国家油墨产业主导政策推出的产品。其中,转基因大豆油、亚麻籽油、桐油成为跨国公司生产植物油油墨连结料的首选原料。在此,笔者对这三种植物油的性能、成本以及以这三种植物油作为油墨连结料体系的植物油油墨的性能进行分析,方便大家有针对性地选择。表1为全球主要国家和地区转基     

ZnO辅助催化植物油热聚合制备大豆油基油墨连结料

以大豆油为原料,蒽醌为催化剂,ZnO作为辅助催化剂进行大豆油基连结料的制备,研究了ZnO对大豆聚合油黏度、酸值和相对分子质量等的影响,并分析了不同ZnO用量对大豆油基油墨连结料以及印刷油墨性能的影响.结果表明,ZnO作为辅助催化剂制备的聚合油能够适合油墨的生产,并赋予油墨良好的性能.     

食用油品种及含量与油脂折射率关系的探究

以常见的四种食用油花生油、大豆油、葵花油和菜籽油为研究对象,采用阿贝折射仪测定不同品种、不同成分和含量的混合油脂的折射率,找出折射率变化的规律,为进行食用油分析提供技术支持。在20℃条件下对花生油、大豆油、菜籽油和葵花油的折射率进行测定,结果分别为1.47161、1.47510、1.47287、1.47514;然后进行两两混合、三三混合,得到混合油中不同油脂含量的变化对其折射率影响的关系。花生大豆、花生菜籽和花生葵花混合油脂的折射率随着花生油含量的变化方程式分别为:y=-0.00034x+1.475、y=-0.00017x+1.4733、y=-0.00034x+1.4751;大豆菜籽混合油的折射率随菜籽油含量的变化方程式为:y=-0.00021x+1.475。三种混合油中不同成分的含量变化对食用油折射率的影响为简单的一次函数关系:Y=1.472679143-0.0008354285714X1+0.0025622857143X2(X1代表花生油含量,X2代表大豆油含量)。     

油莎豆油与其他植物油主要脂肪酸的分析比较

采用气相色谱法对油莎豆油与菜籽油、大豆油、橄榄油、红花油、花生油、葵花籽油、葡萄籽油、玉米油和芝麻油的主要脂肪酸组成进行检测,并用聚类分析方法对其他9种植物油脂进行归类。结果表明,油莎豆油脂肪酸组成与橄榄油的较为相似,这两种油脂中油酸含量75.01%~77.23%,亚油酸含量7.33%~9.79%;菜籽油、大豆油、红花油、花生油、葵花油、葡萄籽油和玉米油中,油酸含量15.87%~54.24%,亚油酸含量25.42%~74.92%。3个品系油莎豆油脂与橄榄油可归为第一大类,其余8种植物油可归为第二大类。在第二大类中,红花油、葡萄籽油、大豆油、玉米油和葵花籽油可归为一亚类,花生油、芝麻油和玉米油可归为另一亚类。     

探讨广东省油脂工业深加工的思路和对策

1 国内外油脂行业概况:1.1 油脂是人类赖以生存成长的重要物质,油脂消费量也是衡量一个国家人民生活的重要标准之一。近10年来世界油脂产量从1980年的3900×10~4t,增加到1990年的5850×10~4t,增长了50%,其中以大豆油为首,占总产量的26%;棕榈油次之,占19%;葵花油占12%。目前发达国家人均消费油脂达28～30kg/a。     

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