REACH法规实施细则解读(二)

5 实施REACH法规的负面影响 2003年,欧盟委员会在其对化学品生产商和进口商的测试和注册费进行评估后的报告中称,估计在11年内(2008年至2018年),由测试和注册产生的直接成本总计约23亿欧元.如果有1%～2%的物质停止生产,面临高额替代时,下游用户将增加成本5～13亿欧元.这是针对欧盟范围内的化工企业和下游用户而言的.     

贝先国烹制的湘菜香飘沈阳

贝先国,现年31岁,从厨近20年,湖南测阳人,先后在长沙、郑州、北京等地工作,高级烹调技师,他曾在郑州市烹饪比赛获得金奖,现任丽湖蒸菜厨师长.丽湖蒸菜于2005年12月5号开业,其中三好旗舰店坐落于沈阳的IT中心三好街,营业面积600平方米,食物以湘菜为主,并根据东北的口味进行了改良,从色香味上看都属精品.店面布置得很优雅,大厅明亮,半隔断的小包房也很温馨.     

"5.12"汶川特大地震给四川工商职业技术学院造成巨大损失

本刊讯 "5.12"四川汶川8.0级特大地震,给地处都江堰市,紧邻地震中心汶川映秀镇的四川工商职业技术学院造成了巨大损失.地震袭来.建筑物左右摇晃,天花板和墙壁装饰纷纷脱落,电脑、文件柜等办公设备纷纷倒塌,学生7号宿舍、素质拓展馆和活动中心的半面墙壁轰然塌下.     

千年酱文化水乡得发扬——"2007中国首届酱文化国际高峰论坛"在浙江绍兴隆重举行

中国第一座酱文化博物馆开馆祭祖庆典暨2007中国首届酱文化(绍兴)国际高峰论坛于12月15日在浙江绍兴隆重举行.15日上午,在绍兴县平水镇的绍兴至味食品有限公司厂区内的中国酱文化博物馆门前,举行了盛大的开馆庆典及祭祀酱园鼻祖蔡邕仪式.开馆仪式结束后,有来自中、美、意、日、韩、新、泰七国和港台两地区的300多名专家、学者和企业家,又参加了于12月15日下午至17日,在浙江省绍兴隆重举行的"2007中国首届酱文化(绍兴)国际高峰论坛".     

小米的化学成分及物理性质的研究进展

系统地介绍了国内外对小米中各种化学成分及其营养保健功能的研究进展,包括碳水化合物、蛋白质和氨基酸、脂肪及脂肪酸、维生素、矿物质和微量元素、色素、肌醇、黄酮、多酚等的含量及营养保健功能.同时,对小米物理性质方面的研究进展也做了介绍.     

"头羊"的代价——参加中国(广东)国际印刷技术展首日走笔

中国(广东)国际印刷技术展览会作为北京国际印刷技术展览会的姊妹展,4月10日上午一开幕,立刻博得了满堂彩.为确保来参加展览的车辆及观众顺利进入现场,主办方得到了当地政府交管部门的支持,对展览馆附近一些道路进行了疏导,不相干的车辆及行人被有效疏散到别的地方.尽管首日上午阴雨绵绵,但丝毫没有影响到馆内汹涌的人流.     

中国黄酒的科研现状及发展

论述了中国黄酒近年的发展与行业整体科技水平的提升。酿造企业在设备上已,一泛实现了机械化与半机械化;工艺技术上在传统工艺的基础上应用了新工艺与新技术,提高了产品的质量安全水平;产品包装上出现了精美高雅的各式包装：产品品种上以新风格口感为导向,开发改变了单一的风格特征;在功能性研究上,除发现了γ-氨基丁酸外,还对黄酒中的功能性物质进行了深入的研究。     

中国名牌的综合效应——考量国产胶印机的诚信标杆

近年来,"中国制造"已经势不可挡地崛起并成为助推全球经济发展的强大动力.上海光华同北人、中景、大族冠华等一批优秀的单张胶印机制造商一道,在"中国制造"的世界潮流中,或争相推出高性价比的替代进口产品,或积极参与国际贸易把单张胶印机导入海外市场.目前,我国已经拥有几十家胶印机制造商,拥有年产销万余台胶印机的能力,能够满足国内10万家印刷企业90%以上的胶印机市场数量型需求,能够把胶印机销售到全球几十个国家.在这样的背景下,提出培育中国胶印机名牌的课题,从时机和条件方面看,都具备了相当的基础.     

全球标签市场现状及展望

到2011年,全球标签产量将达到500亿平方米,年增长率为7%总产值将达1000亿美元,年增长率为9%左右.受全球包装市场扩张的影响,特别是特殊饮料、个人护理产品和医药产品的异军突起,全球标签市场的发展前景也将更加广阔.此外,随着世界的不断发展,先进的物流和数据处理系统在发展中国家的普及、尖端技术的开发和渗透以及增值标签功能的日益完善也将为标签业的发展起到重要的推动作用.     

HAVE A REST——欧宝卡车情景

正我对二战轮式车辆一直比较喜爱,而自己一直没有做过二战德军的卡车系列,在看了很多高手的卡车作品后自己也想开工一辆,我最终选择了制作一辆经典的欧宝3吨4×2卡车。欧宝卡车作为二战德军重要的轮式车辆,不仅产量很大而且根据不同的用途又衍生出了很多不同的型号,货厢版是最基本的欧宝3吨卡车,也是群众基础最好的一个版本,但正是因为做的人太多,对于我这种追求"个性"的人来说,做一个普通的货厢版无疑是缺乏吸引力的。为了让自己的欧宝卡车能别具一格,我查阅了一些欧     

红外光谱和质谱法鉴定三氯蔗糖及其 合成中间体的结构

目的 研究验证三氯蔗糖及其合成中间体的结构表征。方法 用红外光谱仪扫描, 质谱仪进样分析蔗糖-6-乙酸酯、三氯蔗糖-6-乙酸酯和三氯蔗糖。结果 鉴定了三氯蔗糖及其合成中间体的主要官能团, 分子离子与碎片离子。结论 成功解析了三氯蔗糖及其合成中间体蔗糖-6-乙酸酯与三氯蔗糖-6-乙酸酯的分子结构。     

Determination of sucralose in foods by HPLC using pre-column derivatization

The development of a sensitive pre-column derivatization high-performance liquid chromatography (HPLC) method for determination of sucralose is reported. Sucralose is converted into a strongly ultraviolet (UV)-absorbing derivative, possessing strong absorption at 260 nm, by treatment with p-nitrobenzoyl chloride (PNBCl). Homogenized samples were dialyzed and washed with a Bond Elut ENV cartridge, then the eluate was evaporated to dryness and the residue was derivatized. Subsequently, the sucralose derivative was purified with hexane-ethyl actate (9:1) in a silica cartridge, and then the sucralose derivative was eluted with acetone. HPLC was performed on a phenyl column, using acetonitrile-water (73:27) as a mobile phase with UV detection (260 nm). The calibration curve was linear in the range of 1 microgram/mL to 50 micrograms/mL of sucralose. The recoveries of sucralose from eight kinds of foods spiked at the levels of 0.20 and 0.05 g/kg of sucralose were more than 76.2% with SD values in the range from 0.90% to 4.31%. The quantitative limit of the developed method was 0.005 g/kg for sucralose in samples.     

蔗糖素在冰红茶饮料中应用的感官鉴评

通过食品感官鉴评方法分析在冰红茶饮料中使用蔗糖素的可接受性．结果是令人满意的:与全部使用蔗糖的饮料口感相比．全部或部分使用蔗糖素的产品品质达到或超过前者。     

The effect of modifying the distribution of sucralose and quinine on bitterness suppression in model gels

This study investigated the effect of simultaneously manipulating the spatial distribution of a sweet masking agent and bitter tastant within gelatine–agar gels on bitterness suppression, using sucralose and quinine. Sixty subjects participated in a series of paired comparison tests comparing different gel designs containing both sucralose and quinine, against a homogeneous control gel of identical overall sucralose (0.3 mM) and quinine content (0.3 mM). Twenty subjects also determined the bitterness reduction achieved in the homogeneous control gel by the addition of 0.3 mM sucralose to 0.3 mM quinine. Separating quinine and sucralose into different portions of the gel had no influence on bitterness suppression. Inhomogeneously distributing the quinine and sucralose into the same parts of the gel reduced the effectiveness of bitterness suppression. Inhomogeneously distributing the sucralose, while maintaining a homogeneous distribution of quinine, had no influence on bitterness suppression. Although an inhomogeneous distribution of sucralose increased sweetness perception and the addition of sucralose (0.3 mM) was found to substantially reduce bitterness in the homogeneous control, bitterness suppression was not enhanced when distributing the masking agent (sucralose) inhomogeneously.     

Ideal and relative sweetness of high intensity sweeteners in mango nectar

The aim of this study was to analyse the ideal and relative sweetness of mango nectar with high intensity sweeteners. The ideal sweetness of the samples sweetened with sucrose at 5%, 7.5%, 10%, 12.5% and 15%, was analysed using an acceptance test with a just‐about‐right (JAR) scale and 100 consumers of mango nectar. The magnitude estimation method was then used to determine the relative sweetness of the high intensity sweeteners. Six samples were prepared and one sweetener added to each: sucrose, sucralose, 100:50:1 acesulfame‐K/sucralose/neotame blend, 1:1 thaumatin/sucralose blend and stevia with 97% of rebaudioside. The ideal sweetness analysis revealed that 6.84% was the ideal concentration of sucrose. The relative sweetness analysis showed that neotame presented the highest sweetening power, being 6026 times sweeter than sucrose with respect to the mango nectar containing 7% of sucrose, followed by sucralose (627), thaumatin/sucralose blend 1:1 (549), acesulfame‐K/sucralose/neotame blend 100:50:1 (259) and stevia (134).     

三氯蔗糖在无糖巧克力和口香糖中的应用

简单地介绍了三氯蔗糖的特性,对三氯蔗糖在无糖巧克力和口香糖生产中的应用进行了详细的阐述。     

Addition of sucralose enhances the release of satiety hormones in combination with pea protein

Scope Exposing the intestine to proteins or tastants, particularly sweet, affects satiety hormone release. There are indications that each sweetener has different effects on this release, and that combining sweeteners with other nutrients might exert synergistic effects on hormone release. Methods and results STC‐1 cells were incubated with acesulfame‐K, aspartame, saccharine, sucralose, sucrose, pea, and pea with each sweetener. After a 2‐h incubation period, cholecystokinin(CCK) and glucagon‐like peptide 1 (GLP‐1) concentrations were measured. Using Ussing chamber technology, the mucosal side of human duodenal biopsies was exposed to sucrose, sucralose, pea, and pea with each sweetener. CCK and GLP‐1 levels were measured in basolateral secretions. In STC‐1 cells, exposure to aspartame, sucralose, sucrose, pea, and pea with sucralose increased CCK levels, whereas GLP‐1 levels increased after addition of all test products. Addition of sucrose and sucralose to human duodenal biopsies did not affect CCK and GLP‐1 release; addition of pea stimulated CCK and GLP‐1 secretion. Conclusion Combining pea with sucrose and sucralose induced even higher levels of CCK and GLP‐1. Synchronous addition of pea and sucralose to enteroendocrine cells induced higher levels of CCK and GLP‐1 than addition of each compound alone. This study shows that combinations of dietary compounds synergize to enhance satiety hormone release.     

Fat Concentration Affects Sweetness and Sensory Profiles of Sucrose, Sucralose, and Aspartame

The sensory characteristics of sucralose, aspartame, and sucrose were studied in an unflavored lipid model system varying in fat levels. One study investigated the effects of fat on the potencies (vs. sucrose) of sucralose and aspartame. We also examined absolute changes in all three sweeteners in taste, temporal, and mouthfeel properties at fiied concentrations across a wide fat range. Results indicated a modest decrease in the potencies of sucralose and aspartame across fat concentrations, especially at lower sweetness levels. All sweeteners responded similarly to changes in fat concentration. Independent of fat level, sucralose was perceived more similar to aspartame in onset, bitterness, and aftertaste, than to sucrose.     

高效液相色谱-蒸发光散射检测法测量饮料中三氯蔗糖含量的不确定度评估

目的评定高效液相色谱-蒸发光散射检测法测量饮料中三氯蔗糖含量的不确定度。方法以GB22255-2014《食品中三氯蔗糖的测定》为检测依据,对饮料中的三氯蔗糖含量进行定量分析。以JJF 1059-2012《测量不确定度评定与表示》为依据对测量过程中的不确定度因素进行评估,并计算合成不确定度与扩展不确定度。结果高效液相色谱-蒸发光散射检测法测量饮料中三氯蔗糖含量的不确定度结果表示为(45.0±4.09)mg/kg,k=2(P=95%)。结论饮料中三氯蔗糖含量测定的不确定度主要来源于标准曲线拟合和标准品配制,在实际测量过程中应该注意规范操作,以减少不确定度因素,提高测量结果的准确性。     

高效液相色谱法测定饮料中三氯蔗糖的含量的优化

目的优化高效液相色谱法(high performance liquid chromatography,HPLC)检测饮料中三氯蔗糖的含量。方法采用配备示差折光检测器的高效液相色谱仪,使用C18反相色谱柱,选择甲醇:0.125%磷酸氢二钾=40:60(V:V)作为流动相,在0.8 m L/min的流速下进行检测。结果该方法在20~400 mg/L范围内,三氯蔗糖的浓度与峰面积的相关性良好,标准曲线为Y=207.99X+274.1,r=0.9999,改进后方法回收率在94.28%~107.16%之间,改进后检出限为0.0024 g/kg。结论该方法不仅能够达到国家标准的要求,并且快速、灵敏、环保,提高了高效液相色谱检测饮料中三氯蔗糖的检测效率和安全性。