荻自催化乙醇法制浆反应历程的研究

对获采用自催化乙醇法制装的反应历程进行了研究,研究结果表明：(1)木素的脱除分两十阶段：大量脱除阶段和残余脱除阶段;(2)木素脱除与碳水化台物的脱除和黑液的pH值关系很大;(3)成浆中保留了原料中的大部分灰分,而有机溶剂抽出物的古量则很低;(4)蒸煮至纤维分离点时浆中仍古有较高量的木素,应继续保温。     

麦草自催化乙醇制浆工艺及反应历程的研究

通过正交实验确定了麦草自催化乙醇制浆的工艺条件,并对其反应历程进行了研究。正交实验结果表明最佳工艺条件为：蒸煮温度195℃、液比1∶8、保温70min(升温120-130min)、乙醇和水的比例为55∶45。蒸煮脱木素历程分析表明麦草乙醇蒸煮可分为两个阶段：大量脱木素阶段和残余木素脱除阶段。     

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。     

过氧化氢在芦苇乙醇法制浆中的催化作用

对比研究了芦苇自催化乙醇法与H2O2催化乙醇法制浆的木素脱除规律.研究结果表明:在芦苇乙醇法制浆过程中添加H2O2,蒸煮体系pH值低于自催化乙醇法;提高了木素脱除速率,而细浆得率下降较少,纤维分离点所对应的保温时间没有提前;脱木素的反应级数和阶段没有改变,但提高了反应速率常数.     

棉秆硫酸盐法和烧碱-蒽醌法蒸煮历程的研究

研究了棉秆全秆硫酸盐法蒸煮和烧碱-蒽醌法蒸煮历程,分析了木素含量、木素脱除率、纸浆得率和碳水化合物降解率的变化.结果表明,棉秆硫酸盐法蒸煮与烧碱-蒽醌法蒸煮具有相似的蒸煮历程,脱木素过程分3个阶段:第1阶段,升温到140℃,属于脱木素初期阶段,木素脱除率达到45%左右;第2阶段,温度由140℃升到160℃,保温30min,属于大量脱木素阶段,木素脱除率达到90%左右;第3阶段,160℃下保温30min至蒸煮终点,属于补充脱木素阶段,木素脱除率达到98%以上.烧碱-蒽醌法蒸煮升温初期和保温初期反应比硫酸盐法强烈;硫酸盐法脱木素的选择性好于烧碱-蒽醌法;保温时间对棉秆蒸煮是必需的;这表明棉秆脱木素反应历程与一般草类原料有很大区别.     

介绍几个工厂的较合理的草类原料碱法蒸煮曲线

蒸煮曲线的制订,应当根据蒸煮脱木素的历程来考虑。草类原料的蒸煮脱木素历程,基本上可以分为三个阶段:(1)大量脱木素阶段,即升温到100℃以前的阶段,脱除的木素大约为60—75％;(2)补充脱木素阶段,即从100℃升温到最高温度(145—160℃)的阶段,脱除的木素大约为15—30％;(3)残余木素脱除阶段,即最高温度下的保温阶段,脱除的木素大约在5％以下。其中大量脱木素阶段最为重要,在此阶段,应该保证药     

热置换自催化麦草乙醇法制浆蒸煮历程的研究

以麦草为研究对象,引入热置换洗涤工艺对自催化乙醇法制浆蒸煮历程进行研究,并在此基础上优化了洗涤工艺,对纤维分离点浆料性质进行了进一步研究。结果表明,热置换自催化麦草乙醇法制浆蒸煮保温40 min左右为纤维分离点,脱木素历程可分为两个阶段,从开始脱木素到保温40 min为大量脱木素阶段,保温40 min到60 min为残余木素脱除阶段;蒸煮保温时间应选择在60 min左右,继续延长保温时间,脱木素作用不强,而浆的得率明显降低。乙醇浆的高硬度和得率的矛盾与传统制浆方法相比显得更为突出。     

胡麻碱性亚硫酸钠—蒽醌法蒸煮机理的研究

本文研究了胡麻的原料组成,木素特性及胡麻碱性亚硫酸钠-蒽醌法蒸煮机理。 研究分析结果表明,胡麻中半纤维素主要由阿拉伯糖-葡萄糖醛酸-木糖组成。胡麻木素属GSH型,其中G>S>H;与麦草、竹子比较,胡麻木素中紫丁香基含量较高,而对羟苯基含量较少。胡麻的AS-AQ法蒸煮脱木素历程分为:(1)初始脱木素阶段,50℃升温到120℃;(2)大量脱木素阶段,120℃到165℃保温半小时;(3)补充脱木素阶段,165℃保温半小时到保温3小时。各微区木素的脱除也可分为三个阶段。碱在其中的作用,主要是使木素大分子发生某种程度的碎片化,木素的脱除主要是磺化溶出的结果。     

芦苇乙醇法制浆木素脱除规律研究

研究对比了芦苇自催化乙醇法制浆与H2O2辅助乙醇法制浆的木素脱除规律。结果表明,乙醇法制浆加入H2O2后可以加速乙醇水溶液的脱木素效率。采用扫描电子显微镜-X射线能谱仪（SEM-EDXA）测试不同蒸煮情况下纤维细胞壁中锰离子峰度发现,H2O2辅助乙醇法制浆的木素脱除速率较自催化乙醇法制浆快;自催化乙醇法制浆与H2O2辅助乙醇法制浆的细胞壁木素脱除速率规律一致：ML＋P〉S1〉S2〉S3;当保温时间大于30 min时,ML＋P层木素脱除速率远大于其他各层。     

杨木自催化乙醇法制浆及其反应历程的研究

研究了杨木自催化乙醇法制浆的保温温度、乙醇浓度、液比和保温时间等因素对成浆状况的影响规律,得出了制浆的最佳工艺条件:保温温度205℃,乙醇体积分数60%,液比1:10,保温时间2.5 h.同时研究了杨木自催化乙醇法制浆保温阶段的反应历程和反应动力学,研究结果表明:保温阶段脱木质素反应为一级反应,反应分为大量脱木质素和残余脱木质素两个阶段;在蒸煮最优条件下,大量脱木质素阶段反应速率常数为0.0128 min-1,反应活化能为47.9980 kJ/mol;残余脱木质素阶段反应速率常数为0.0038 min-1,反应活化能为78.7751 kJ/mol.     

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