晶化时间对高压高温合成翡翠品质的影响

翡翠颜色艳丽,结构细腻,受到国人的追崇。近年来,由于天然原料的短缺,人工合成翡翠的研究逐渐受到关注。本文就高压高温下合成翡翠的时间对其品质影响进行探讨。实验采用溶胶-凝胶法制备合成原料,在1 100～1 500℃、4.0～6.0 GPa的高压高温条件下合成1～10 h,实现非晶态向硬玉晶体的转化。合成翡翠样品的基本宝石学特征、红外光谱及紫外-可见光谱与天然翡翠的基本一致。随着合成时间的延长,合成翡翠样品的透明度增加,由微透明向半透明转变;X射线粉末衍射分析表明,合成翡翠中的硬玉衍射峰高而窄,合成时间越长其结晶纯度越高;SEM及偏光显微镜观察结构特征表明,延长晶化时间有利于晶粒生长、结构致密,有利于获得优质合成翡翠。     

一种翡翠的仿制品透辉石微晶玻璃的宝石学特征

针对市场上出现的一种外观酷似翡翠的透辉石微晶玻璃,利用常规宝石学检测仪器、X射线粉末衍射和红外光谱等测试方法,对该材料样品的宝石学特征、物相组成及谱学特征进行了初步研究.结果显示,在宝石显微镜下透辉石微晶玻璃显示特征的放射状晶花,具球晶结构;X射线粉末衍射分析表明,其主要物相为透辉石和玻璃质;红外光谱分析显示,该样品的谱学特征与翡翠的红外光谱有较大的差异.     

紫色翡翠的矿物学特征初步研究

通过对九个包括几种色调的紫色翡翠样品进行常规的标本描述、偏光显微镜下薄片鉴定,结合红外光谱和X光衍射分析,较系统地研究了紫色翡翠的矿物学特征,并根据能谱分析结果,对紫色翡翠的致色机理作了初步探讨。结果表明：紫色翡翠的比重相对较小;其主要矿物成分为硬玉,次要矿物为纳长石和透闪石,少量的霓辉石和霓石;硬玉可分为三个世代,紫色硬玉的晶形较好,多呈自形粒状变晶结构,主要属于第二和第三蓼工、即形成时间相对较晚;紫色翡翠的颜色主要由致色元素Fe引起,同时,V,Ni,Mn等致色元素对形成紫色的不同色调也起一定的作用。     

高温高压合成翡翠的溶胶-凝胶法粉料制备的工艺方法探索

采用溶胶-凝胶法合成具有翡翠成分的玻璃料,再对其进行高温高压处理,实现玻璃体向晶质硬玉的转化,从而得到合成翡翠。从金属醇盐浓度、pH值、去离子水的添加量、水浴温度四个方面探讨了最佳凝胶条件。常规宝石学特征测试、偏光显微镜下岩矿薄片分析、X射线粉末衍射和傅里叶变换红外光谱表明,合成翡翠与天然翡翠的常规宝石学性质相近,其结晶矿物为硬玉,样品的结晶转化程度较好,具有硬玉的标准红外特征吸收峰。     

合成硬玉玉石的矿物学研究

通过X射线粉末衍射、偏光显微镜、电子探针、红外显微镜微区反射光谱、激光拉曼光谱等测试手段对几件绿色合成硬玉玉石样品进行仔细研究后发现, 它是由结晶质和玻璃质物质组成, 结晶质部分很少, 结晶矿物为自形的长柱状硬玉, 玻璃质物质的成分与硬玉的化学成分基本接近, 但其w(SiO2)和w(Al2O3)明显偏高, 而w(Na2O)明显偏低. 合成硬玉玉石的结构比天然翡翠的要简单得多.     

热处理红-黄色翡翠的红外光谱分析

红-黄色翡翠是否经过热处理,其价值相差悬殊。随着市场对红-黄色翡翠的需求增加,鉴别其是否经过热处理是目前宝玉石鉴定的难点和热点问题。通过加热实验,利用红外光谱测试技术对加热前、后的红-黄色翡翠样品的红外光谱进行对比分析。结果表明,加热前、后的红-黄色翡翠样品的红外光谱具有不同的特征,主要表现为硬玉结构中OH的四组吸收峰强弱的变化:(1)吸收峰的强变化是在3 000～4 000 cm-1之间的峰型从加热前呈U型到加热后呈V型;(2)吸收峰的弱变化则是谱线略有改变,出现3 622～3 628 cm-1或3 670 cm-1附近的吸收峰,这些特征可作为红-黄色翡翠是否经过加热处理的辅助性诊断指标。     

合成翡翠的实验探索

模拟天然翡翠成矿的物理、化学条件,参照硬玉各元素的理论质量分数,选用合适的化学试剂配制合成翡翠原料,采用高温固相法制备非晶质的、具有翡翠成分的玻璃料,再利用高压固相转变的原理,在高温高压设备上对其进行结构转化处理,使其在翡翠稳定区内结晶.X射线粉末衍射、傅里叶变换红外光谱、偏光显微镜矿物结构的分析结果表明:合成样品中的主要结晶矿物为硬玉,其红外吸收光谱与天然翡翠的基本一致,部分样品的结构转化较完全,结晶程度较好,且其硬度、密度及折射率等常规宝石学参数也与天然翡翠的十分相近.     

与翡翠伴生钠长石的矿物学特征研究

市场上与翡翠极其相似的钠长石越来越多。通过外观特征、镜下观察、红外光谱分析、粉末X射线衍射分析等手段,研究了与缅甸翡翠相伴生的钠长石的矿物学特征,从而为珠宝鉴定中如何区分钠长石与翡翠提供了依据。外观上,钠长石常呈白等浅色调和不同色调的绿色。光学显微镜下观察,第一世代的钠长石早于翡翠形成,第二世代的钠长石与翡翠共生,除钠长石和硬玉外,还有角闪石及不透明的黑色矿物,钠长石发育有聚片双晶。粉末X射线衍射分析结果显示缅甸与翡翠相伴生的钠长石是有序的,属低温钠长石。     

木那场口翡翠及其皮壳的宝石学特征

帕敢场区是缅甸最重要的翡翠矿区,木那场口是帕敢场区中的著名场口之一。本文对木那场口翡翠及其皮壳的宝石矿物学特征进行详细探究,为后续研究木那场口翡翠提供相关资料。选取木那场口产出的翡翠样品,对其进行了外观特征观察、偏光显微镜观察以及X射线粉末衍射测试。结果表明,木那场口翡翠样品皮壳呈白色到黄褐色,多为细沙皮,皮薄且皮肉界限清楚,内部质地较致密,透明度较好,常见絮状飘花。木那场口翡翠样品的显微结构呈自形晶粒结构,包括纤维交织结构、柱状变晶结构或不等粒变晶结构。木那翡翠原石样品及其皮壳的主要矿物组成均为硬玉,其玉肉中含有绿辉石,皮壳含有高岭石、软锰矿、三水铝石、赤铁矿及钠长石。     

不同相对密度浅色硬玉岩的化学成分、矿物组成和显微结构特征对比

为查明市场上的一类相对密度在2.88~3.30的浅色硬玉岩相对密度变化的原因,进而为该类玉石的鉴定、命名提供理论基础,笔者利用显微放大观察、电子探针、X射线粉末衍射和X射线荧光光谱分析方法,对该类不同相对密度浅色硬玉岩样品的化学成分、矿物组成和显微结构进行了综合对比研究。研究表明,该类浅色硬玉岩样品主要矿物组成为硬玉,次要矿物为钠长石、方沸石、钠云母;硬玉与次要矿物的含量变化是造成其相对密度值变化的主要原因,随着钠长石、方沸石等的含量增加,样品的相对密度降低;显微结构对样品相对密度值变化有间接的影响,样品中硬玉粒度越悬殊,交代充填结构越显著,其相对密度越低。因此,笔者建议在对含共生矿物的翡翠进行定名时应考虑其中硬玉含量,并利用相对密度、表面特征等进行验证。     

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