固体酸催化麻疯树籽油制备生物柴油

采用新型固体酸SO4^2-／TiO2-SiO2替代传统的液体酸、碱催化剂,催化较高酸值麻疯树籽油与甲醇进行酯交换反应制备生物柴油。考察了搅拌速度、固体酸催化剂用量、醇油摩尔比、反应温度、助溶剂等因素对产物中甲酯含量的影响。结果表明,固体酸催化剂对麻疯树籽油酯交换具有较好的催化活性和稳定性,产物与催化剂易于分离。在反应温度110℃,醇油摩尔比12：1,固体酸催化剂用量为油质量的4％。搅拌速度600r／min,助溶剂正己烷与甲醇体积比1：2条件下,反应3h产物中麻疯树籽油甲酯含量达到96．8％。反应10次甲酯含量维持在95％。     

高酸值麻疯树籽油制备生物柴油的杂多酸催化预酯化研究

以探索生物柴油制备中预酯化的绿色技术为目的,研究了杂多酸H3PW12O40催化预酯化高酸值麻疯树籽油。以单因素实验考察了酯化反应中各因素对酯化率的影响,得到H3PW12O40催化预酯化的最佳条件为:反应温度65℃,反应时间3 h,醇油物质的量比9∶1,催化剂H3PW12O40用量1%。在最佳条件下,麻疯树籽油的酯化率为96.1%,酸值(KOH)降至0.61 mg/g。提出了高酸值麻疯树籽油制备生物柴油中杂多酸催化预酯化的工艺路线,分析显示工艺具有一定优势。     

高酸值麻疯树油两步法制生物柴油的研究

以获得高酸值麻疯树油的生物柴油工业生产基础技术参数为目的,研究了高酸值麻疯树油的酸碱两步法催化制备生物柴油工艺。结果表明:在65℃、催化剂浓硫酸用量1%、反应120 min、醇油摩尔比9∶1的条件下,高酸值麻疯树油经预酯化处理其酸值从14.85 mg KOH·g-1降至0.41 mg KOH·g-1,满足碱催化的原油酸值要求;Na OH催化酯交换的优化工艺条件为:反应30 min、反应65℃、催化剂用量1%、醇油摩尔比6∶1,在此优化条件下,酯交换率达到90.55%。制备的生物柴油中脂肪酸甲酯含量占总组分的98.73%,主要理化性能符合生物柴油标准。     

磷酸催化制备生物柴油工艺探究

生物柴油是一种可再生的清洁能源,试验以精炼麻疯树籽油为原料,磷酸作催化剂,考察了甲酯化反应条件如醇油比、催化剂用量、反应温度、反应时间对麻疯树籽油甲酯得率的影响。反应产物经水洗、脱水并过滤后,即得脂肪酸甲酯。对比浓硫酸的催化效果分析出磷酸作为催化剂制备生物柴油的优势所在。     

高酸值非粮植物油酯化降酸工艺研究

对甲苯磺酸作为酸催化剂,催化高酸值非粮植物油与甲醇进行预酯化反应。研究油醇摩尔比、催化剂用量、反应时间和反应温度对酯化降酸的影响,优化了工艺条件。结果表明,在油醇摩尔比1∶30、催化剂用量8 mg、70oC条件下反应50 min,高酸值麻疯树油、千金子油预酯化率分别为96.0%、96.2%,表明原料降酸效果较好,可满足后期生物柴油的制备。     

胆碱类离子液体在催化制备生物柴油中的应用研究

采用两步法合成了咪唑阴离子型碱性胆碱类离子液体Ch Im,以麻疯树果油为原料,考察了其对麻疯树果油和甲醇酯交换制备生物柴油的催化性能。通过单因素实验,考察了反应温度、反应时间、催化剂用量和醇油摩尔比对生物柴油产率的影响。研究表明,当反应温度T=65℃,反应时间t=3 h,催化剂用量为4%,醇油摩尔比为6∶1时,生物柴油产率可达94.7%,且离子液体易于分离回收,重复使用性能较好。     

用于麻疯树籽油醇解的CaO/MgO固体碱催化剂的制备

采用等体积浸渍法制备了CaO／MgO固体碱催化剂，并将谈催化剂用于麻疯树籽油酯交换以制备生物柴油。催化剂的最佳制备条件为：Ca（Ac）2浓度12％、浸渍时间6h、煅烧温度700℃。在实际反应体系中，催化剂粒度为80目时催化活性较高。在优化条件下，采用该催化剂催化麻疯树籽油与甲醇反应生成脂肪酸甲酯，转化率迭到84．37％。     

超声波——固体碱催化黄连木籽油制备生物柴油

在超声波辅助条件下采用新型固体碱Li_2O/MgO替代传统液体酸、碱催化剂,催化黄连木籽油与甲醇进行酯交换反应制备生物柴油;考察超声波功率、超声波频率、固体碱催化剂用量、反应温度、醇油摩尔比等因素对产物中甲酯含量影响。结果表明,在超声波辅助下,固体碱催化剂对黄连木籽油酯交换具有较好催化活性和稳定性,在超声波功率70 W、超声波频率28 Hz、固体碱催化剂用量为油质量1.5%、反应温度60℃、醇油摩尔比9:1条件下,反应2 h产物中甲酯含量达98.6%;催化剂重复使用十次,甲酯含量维持在92%左右,表明催化剂具有较高催化活性和稳定性;且制备生物柴油质量达到国家柴油机燃料调合用生物柴油(BD100)标准。     

固体碱CaO催化橡胶籽油制备生物柴油的研究

研究了固体碱CaO催化橡胶籽油与甲醇进行酯交换反应制备生物柴油的工艺条件。结果表明,焙烧温度为800℃,焙烧时间为2 h时,由CaCO3分解制得的CaO具有最高的反应活性。以此CaO为催化剂制备橡胶籽油生物柴油的最佳工艺条件为:催化剂CaO用量为油质量的1.5%,反应温度65℃,醇油摩尔比为15∶1,反应时间6 h。在此反应条件下,橡胶籽油生物柴油转化率为90.70%。     

固体酸SiO_2-Ti(SO_4)_2-Zr(SO_4)_2催化麻疯树籽油醇解反应的研究

通过溶胶-凝胶法制备了Si O2载体,所得载体再通过浸渍法制备得到负载Ti(SO4)2和Zr(SO4)2的复合型固体酸催化剂Si O2-Ti(SO4)2-Zr(SO4)2,利用热重分析(TG-DTG)和傅里叶红外光谱(FTIR)对催化剂的特性进行初步表征。此外,以转化率为指标,研究了复合型固体酸催化剂在麻疯树籽油醇解反应中的催化活性,并考察催化剂用量、醇油摩尔比、反应温度和反应时间对醇解反应的影响。TG-DTG分析结果表明,催化剂的焙烧温度应选择300℃,此条件下可以制备催化活性较好的催化剂;FTIR表征结果表明,浸渍Ti(SO4)2和Zr(SO4)2后,该活性物质成功负载到Si O2载体表面。单因素实验结果表明最佳反应条件为:反应温度120℃,催化剂用量5%,醇油摩尔比15∶1,反应时间5 h;在此条件下,麻疯树籽油的转化率最高可达92.53%。     

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