高白度红麻皮浆制浆工艺的研究

采用添加表面活性剂的ＭＳＳ－ＡＱ法，在选用的蒸煮条件下，蒸煮液中Ｎａ２Ｓ／（Ｎａ２Ｓ＋Ｎａ２ＳＯ３）的摩尔比在０．０５至０．０８的范围内，所制得红麻皮粗浆硬度较低。与ＡＳ－ＡＱ法相比较，红麻皮ＭＳＳ－ＡＱ法浆硬度低８个Ｋ值单位。ＭＳＳ－ＡＱ法中添加０．２％表面活性剂可使硬度明显降低。采用新型的ＨＡＰ方式漂白，运用正交试验法，找到了Ｈ段用氯量５％，Ｐ段Ｈ２Ｏ２用量０．７％，可将白度４０．５％的未漂浆漂到白度８４．８％。漂白红麻皮浆在ＰＦＩ磨中打浆至３８．５°ＳＲ，手抄纸页裂断长可达７．１４Ｋｍ，透气度４５ｍｌ／ｍｉｎ。     

红麻秆芯碱性H2O2机械浆制浆及漂白工艺的研究

研究了红麻秆芯碱性Ｈ２Ｏ２机械浆预处理和磨浆工艺。预处理Ｈ２Ｏ２用量２％，ＮａＯＨ用量６％的条件下，磨后浆白度５５．６％ＳＢＤ。经Ｈ２Ｏ２单段漂白，Ｈ２Ｏ２用量２．１％时，可漂到６６．９％ＳＢＤ；Ｈ２Ｏ２用量２．７％时，可漂到７０．１％ＳＢＤ。     

红麻全杆烧碱AQ浆高白度完全无氯漂白的研究

本文研究了红麻全杆烧碱－蒽醌（Ｓｏｄａ－ＡＱ）浆ＯＺＥＰ完全无氯漂白（ＴＣＦ）流程的漂白特性和工艺条件。结果表明，采用该流程，应用以下工艺条件：氧漂段氧压０．６ＭＰａ，ＮａＯＨ用量３．５％；臭氧用量０．８％，漂白浓度５０％；过氧化氢用量１．０％，可以获得白度为８５％，粘度为６６４ｃｍ３ｇ的漂白纸浆。     

废旧新闻纸（ONP）脱墨工艺的探讨

本试验对ＯＮＰ的脱进行了初步探讨，研究结果表明：在离解浓度％，离解时间０．５ｈ条件下，适宜的脱墨条件为：温度５０℃，ＮａＯＨ用量１．５％，Ｎａ２ＳｉＯ３用量，Ｈ２Ｏ２用量１．５－２％，ＥＤＴＡ用量０．４％（相对于绝干原料），脱墨品有利于ＯＮＰ浆质量的改善，体现在：ＤＩＰ较直接离解的ＯＮＰ浆叩解度提高１０％左右，强度指标中除耐破指数增幅略低（１３％），其它指标增幅均〉２０％。     

红麻全杆烧碱AQ浆高白度完全无氯漂白的研究

本文研究了红麻全杆烧碱－蒽醌（Ｓｏｄａ－ＡＱ）浆ＯＺＥＰ完全无氯漂白（ＴＣＦ）流程的漂白特性和工艺条件。结果表明，采用该流程，应用以下工艺条件；氧漂段氧压０．６ＭＰａ，ＮａＯＨ用量３．５％；臭氧用量０．８％，漂白浓度５０％；过氧化氢用量１．０％，可以获得白度为８５％，粘度为６６４ｃｍ＾３／ｇ的漂白纸浆。     

红麻热磨浆的漂白

以成熟的、风干的红麻全杆制的热磨浆,用过氧化氢漂白至新闻纸白度。在实验室,用2％碱性过氧化氢处理,浆的白度提高10％以上。用0.5％次氯酸钠,继之以0.4％二亚乙基三胺五乙酸在pH_4进行浆的预处理,使得过氧化物的这个漂白效果成为可能。在半工业试验规模的中间工厂,红麻热磨浆以过氧化氢漂白45分钟达到了新闻纸白度。     

红麻秆化机浆的纤维比表面积及对配抄新闻纸的影响

本文研究了纤维比表面积对红麻化机浆性能的影响以及红麻化机浆配抄新闻纸的性能。１实验方法１１红麻秆芯化机浆的制备用１５ｌ回转式电热蒸煮锅,装锅量８００ｇ（绝干原料）,ＮａＯＨ用量３%（以ＮａＯＨ计）,Ｎａ２ＳＯ３用量６%,液化１∶６,最高温度１３０℃,保温时间３０ｍｉｎ。１２ＫＲＫ高浓磨浆机磨浆化学预处理后的浆料立即带液带热磨浆,第二道、第三道磨浆浓度约１５%,三道磨浆间隙分别为０８、０３、０１ｍｍ。１３消潜温度８０℃,浆浓２%,充分分散１０ｍｉｎ。１４螯合处理条件螯合剂用量０５%,浆浓６%,处理时间２０ｍｉｎ,室…     

蔗渣高强度高白度高得率化学浆工艺研究

本研究是属轻工业科学技术发展基金资助课题（草浆氧—过氧化氢漂白工艺研究）的内容，项目要求蔗渣浆经氧漂（氢氧化钠消耗＜４％）和过氧化氢漂白（过氧化氢消耗＜１．５％），浆的白度＞８０％；裂断长＞４０００米。为此，从项目内容和经济上考虑，漂前的蔗渣化学浆应具有高白度、高强度和高得率的要求，预订指标为浆料高锰酸钾值＜６．０，白度＞５０％，得率＞６０％和裂断长＞５０００米。为了达到预期目标，采用碱性亚钠—蒽醌和甲醛组合助剂法，应用蔗渣湿法堆存和半干法、湿法除髓的优点，运用慢速升温的技术路线，获得满意的结果，主要的工艺参数及物理指标是：总用碱量１２．５％（Ｎａ＿２Ｏ计），亚硫酸化度７３％，液比１：６，升温３时，保温９０分，蒽醌０．０５％，甲醛２．５％。白度６３．９％，硬度６．３Ｋ（高锰酸钾值），浆张裂断长５６３７米（３１￣０ＳＲ时），撕裂指数８ｍＮｍ￣２／ｇ，耐折度＞８００次。     

磺化预处理pH对荻SCMP物理性能和光学性质的影响

本文研究了荻磺化化机浆（磺化ｐＨ分别为４．５，７．５，９．４，１３．１）的物理性能，光学性能及对Ｈ２Ｏ２的漂白反应性能。结果表明：在相近的细浆得率下，荻ＳＣＭＰ的磺酸基含量分别为９３．０ｍｍｏｌ／ｋｇ浆，（ｐＨ４．５），１２７．２ｍｍｏｌ／ｋｇ浆（ｐＨ７．５），１１７．３ｍｍｏｌ／ｋｇ浆（ｐＨ９．４）和９９．４ｍｍｏｌ／ｋｇ浆（ｐＨ１３．１）。随着磺化ｐＨ值的增大，浆料容易打浆，纸浆的抗张强度，耐破指数及撕裂指数均随之升高。未漂浆白度均为４０％ＩＳＯ左右，且四种浆样均具有较好的Ｈ２Ｏ２漂白反应特性；在相同漂白条件下，随磺化ｐＨ提高，漂浆白度增值增大，漂白效率提高。本文还通过磺化及Ｈ２Ｏ２漂白前后浆料的红外光谱的变化对具体特性进行了分析。前言近年来，国内外造纸工作者对化学机械浆有着广泛的兴趣，用磺化预处理生产的化机浆具有得率高，强度好等优点。对草类原料来说由于其化学成份及纤维形态方面的特性，草类原料化机浆还存在强度低，纤维束多，漂白困难，白度不稳定易返黄等问题，因此探讨草类原料磺化预处理条件及其对物理性能、光学性能的影响对于草类原料化机浆的研究与开发具有十分重要的意义。有研究显示，在磺化化机浆（包括ＳＣＭＰ，     

蔗渣碱性亚硫酸钠法高得率化学浆的制浆特性

探讨了蔗渣碱性亚硫酸钠法高得率化学浆的蒸煮工艺条件；当Ｎａ２ＳＯ３用量为１８％，ＮａＯＨ用量为３％，１６０℃时保温６０分钟，其得率为６３．８７％，ＫＭｎＯ４值为９．７４，未漂浆白度为５２．６３％ＩＳＯ；还分析了蒸煮过程木素的磺化和溶出特点及测定了碳水化合物的糖类组分溶出情况。     

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