皇竹草KP-AQ法蒸煮性能及反应机理的研究

利用正交实验法提出皇竹草KP-AQ适宜蒸煮条件，并在该条件下研究了其蒸煮反应历程，对蒸煮纤维分离点作了探索。研究结果表明，皇竹草KP-AQ较佳蒸煮工艺条件为：用碱量17％(Na2O计)，硫化度15％，液比1：4，AQ用量0．08％，最高温度160℃，保温30min，细浆得率51．26％，卡伯值10．7；KP-AQ蒸煮脱木素具有阶段性，大量脱木素阶段为升温至105℃，脱除木素约68．03％(对原料中总木素)，补充脱木素阶段为105℃至160℃，保温约10min，脱除木素27．35％，残余脱木素阶段为在160℃下保温10—70min，脱除木素为1．48％；蒸煮纤维分离点在总蒸煮时间120min、蒸煮温度约160℃左右，粗浆得率53．2％，细浆卡伯值15.8，浆中总木素2．80％，总木素脱除率93．5％；碳水化合物、灰分和碱耗等变化具有禾草类相似的规律。     

同类木素磺酸盐用作蒸煮助剂的试验

通过对蒸煮黑液碱木素的提纯和磺化改性，将其用作同种原料蒸煮助剂．实验比较了拉开粉、草酸钠、JFC与同类木素磺酸盐的蒸煮效果，实验结果显示：添加1．0％甲醛、1．0％亚硫酸钠和0.2％木素磺酸盐共同作用能有效提高烧碱蒽醌法蒸煮棉秆的蒸煮质量，所得纸浆细浆得率提高4．7％，未漂浆白度提高了14．3％ISO，卡伯值下降了7．72。使用效果非常明显．     

岩兰草Soda-AQ法制浆与漂白性能初探

对岩兰草的植物纤维化学成分、纤维形态、适宜的碱法蒸煮方法、CEH漂白及漂白浆的性能进行了试验研究。结果表明，岩兰草具有与蔗渣、芦苇相似的化学成分和纤维形态；Soda-AQ法是适宜于岩兰草的碱法蒸煮方法；采用CEH漂白，可制得得率32．8％，白度75．2％，成浆物理性能与B级阔叶木硫酸盐漂白浆相近的漂白浆。     

聚木糖酶在溶解浆制备中的应用研究

本文通过对毛竹预水解浆与非预水解浆的对比研究发现：预水解处理后浆料的灰分含量、铁离子含量高，锰酸钾值高，白度较低，不利于后续蒸煮和漂白。非预水解浆性能优于预水解浆，但聚戊糖含量偏高。实验在此前提下探索非预水解浆生物处理降低聚戊糖的可行性及其浆料性质，结果表明：细菌性聚木糖酶和真菌性木聚糖酶能降低聚戊糖含量18．8％左右，二者差异不显著（P〉0．05），但EDTA和Tween80的加入可以进一步降低聚木糖酶处理后浆料中聚戊糖含量、铁离子含量和灰分含量，同时可以提高溶解浆白度。     

大麻芯秆硫酸盐浆两段中浓氧脱木素

在对大麻芯秆成分分析的基础上，探讨了大麻芯秆硫酸盐浆的两段加强氧脱木素方案。研究结果表明．此工艺可脱除蒸煮残余木素的57．65％，漂后浆白度可达到60．07％SBD，能有效减少后续漂白段化学药品的耗用量。     

草浆纤维结构的研究

从蒸煮的角度而言，草类原料的共同特点是木素很容易脱除在蒸煮温度100℃以前就已经大量脱木素了。其中稻草、蔗渣、龙须草的脱木素速率比荻、苇、芒杆更快。例如稻草和蔗渣碱法蒸煮时以40℃升温到90℃脱除木素就有70％以上，龙须草碱法煮时在80℃空转30min也能除去木素63升温到100℃脱木素68．5％（仅多脱去5．5％）。苇、荻硫酸盐蒸煮从50℃升温到90℃脱除木素65．3％，芒杆碱法蒸煮在80℃（空转30min并升温到110℃才脱去木素56％）可见稻草、蔗渣、龙须草做半化学浆在100℃以下即可达到脱木素60％以上，故开上连续煮器作为稻草、麦草、蔗渣、龙须草、荻、苇等半化学浆是完全合适的。     

多枝桉乙酸法蒸煮特性以及组分反应动力学模型的研究

动力学模型是研究反应动力学的一个很有力的工具。试验采用乙酸法对多枝桉木片进行了蒸煮。在硫酸用量为1．0％、2．0％、2．5％、3．0％的条件下，研究了其蒸煮特性。并根据残余固体，以及残余固体中Klason木素含量的变化，提出了残余固体以及残余固体中Klason木素动力学模型方程。深入讨论了浓度、时间对蒸煮过程中组分：残余固体、残余固体中Klason木素、乙酸木素以及提取糖的的影响。     

针叶木深化脱木素连续蒸煮与无氯漂白的研究

进行了针叶木深化脱木素连续蒸煮与无氯漂白的研究。深化脱木素连续蒸煮提高了蒸煮选择性，制得卡伯值较低、粘度较高的纸浆。使用氧、臭氧等无氯漂白剂，针叶木硫酸盐浆可以漂到９０％ＩＳＯ白度并具有良好的强度性质，其关键是采用深化脱木素技术制备未漂浆。     

篮花楹KP法制浆性能研究

本文对厄瓜多尔6年生蓝花楹原料的化学成分进行了分析发现该树种有较好的纤维特性。硫酸盐法制浆的试验表明：蓝花楹是一种典型的热带材种；在硫化度25％、活性碱用量18％、在165℃保温80min的硫酸盐法蒸煮备件下，可以得到卡伯值为24．3、细浆得率46．9％和纸张裂断长7,62km的KP浆。     

构皮过氧化氢草酸盐法制浆初探

本论文研究了蒸煮最高温度、蒸煮液的酸碱度、保温时间、草酸钠及过氧化氢用量对构皮过氧化氢草酸盐法制浆的影响。研究表明：蒸煮液的酸碱度对木素脱除影响较显著，中性偏弱酸性条件有利于木素的去除，较佳的构成过氧化氢草酸盐法蒸煮工艺条件为：草酸钠用量20％，碳酸钠0.5%，过氧化氢10％，最高温度90℃，保温时间1h，液比1∶10,pH值4.82-8.71。蒸煮结果为：粗浆得率71.22%，卡伯值36.12。     

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