木质素及其衍生碳在电化学储能材料中的应用

木质素作为存有量巨大的可再生天然碳基有机聚合物,具有特殊的天然纤维结构及丰富的官能团等特性。将不同的木质素进行热处理碳化及激活后,可转变为高附加值的碳材料,如多孔碳、碳纳米纤维、活性碳等。本文从木质素复合材料及木质素衍生碳两个方面进行了介绍,对造纸工业副产品木质素在电化学储能材料中的最新应用研究进行了综述。结合目前双碳背景,木质素及其衍生碳的研究对造纸行业副产品的综合利用具有极大的意义,为造纸工业的清洁化生产提供了新的思路。     

木质素基多孔纳米碳纤维在超级电容器电极材料中的应用

以乙酸木质素、聚氧化乙烯、乙酰丙酮铁和聚乙烯吡咯烷酮为原料,通过静电纺丝以及随后的碳化过程制备得到木质素基多孔纳米碳纤维,将其用作超级电容器电极材料。多孔碳电极在0.5A/g的电流密度下的比电容值为67.05F/g,比未添加开孔剂的木质素基碳纤维电极提高了88%。多孔碳电极还具有良好的循环性能,在0.5A/g的电流密度下循环1000次后的保留电容为初始的92%。此外,木质素基多孔纳米碳纤维由于开孔效果比表面积增加,微孔和介孔的增加促进了电解液离子的转移和吸附,增强了材料的电化学性能。制备的木质素基多孔纳米碳纤维表现出来的性能使它们具有作为能源存储的可能性。     

木质素调控制备果糖基碳微球及其电化学性能研究

本研究使用果糖作为碳源,木质素磺酸盐协同三嵌段共聚物P123作为模板剂,经过水热碳化法和高温碳化法制备果糖基碳微球材料。探究了木质素磺酸盐对果糖在水热条件下的组装过程及调控机制,并分析果糖基碳微球材料在电化学领域的应用。结果表明,木质素磺酸盐的加入是微球表面形成波纹状突起的决定因素。经高温碳化处理过后得到中空多孔的Yolk-Shell果糖基碳微球材料具有良好的电化学性能,其比表面积为535. 04 m~2/g,孔容为0. 26 cm~3/g;在电流密度为0. 1 A/g时,其比电容为96 F/g,能量密度为3. 16 Wh/kg,功率密度为28. 06 W/kg。     

木质素基碳材料的制备与应用研究综述

从制备、结构和应用总结了木质素材料的最新进展。现在只有少数分离的木质素被用作原料,因此文章详细综述了三种木质素基碳材料的制备方式以及应用制备方向,对其进行了总结,以了解当前木质素基碳材料的近况发展。具体而言,深入讨论了木质素不同制备方法的程序,包括活化、纺丝和模板法,以及稳定和碳化,以期全面了解木质素基碳材料的形成。其中对于目前各种碳材料的制备方法以及优缺点进行了简单的总结。最后对于未来木质素材料的发展方向和利用进行了展望。     

油茶壳木质素理化性质及表征

为充分利用油茶壳资源,研究分别采用醋酸法和碱法提取油茶壳木质素,并对其基本成分、理化性质和结构表征进行了分析。结果表明:提取的醋酸木质素（91.87%）纯度略微低于碱木质素（93.37%）;且醋酸木质素中[C]和固定碳含量较高。两种木质素抗氧化力远大于油茶壳粗膳食纤维;与碱木质素相比,醋酸木质素持水力、溶胀力分别增加了59.49%、55.36%,饱和与不饱和脂肪结合力分别增加了5.06%、2.24%,DPPH自由基清除力增加了10.50%,吸湿率降低了28.14%。紫外和红外光谱谱图可知,醋酸木质素和碱木质素主要由愈创木基和紫丁香基组成;醋酸木质素中愈创木基含量更高,碱木质素中紫丁香基含量更高。热重分析可知,醋酸木质素热稳定性高于碱木质素,更适于高温耐热材料的制备。     

生物质基多孔碳材料作为超级电容器电极的研究进展

生物质基多孔碳材料因原料来源广泛、价格低廉、环境友好等特点受到人们广泛关注,将其应用于超级电容器等储能器件可有效促进其在多领域实现高值化应用。本文通过深入分析近年来生物质基多孔碳超级电容器制备及应用的最新技术,从生物质原料种类、生物质基多孔碳材料的优化（活化和掺杂）及生物质基碳电极在不同超级电容器电极材料的应用等方面,归纳总结了生物质基多孔碳材料作为超级电容器电极未来面临的挑战。     

木质素基超级电容器碳电极研究进展

超级电容器是功率密度高、充放电速度快和安全可靠的绿色储能装置,其电极材料是超级电容器性能优劣的关键。可再生木质素具有含碳量高、来源广泛和成本低等优点,其通过活化、模板和纺丝等方法可制备出性能优异的木质素基超级电容器碳电极,具有较好的发展前景。本文主要介绍了木质素基超级电容器活性炭电极、模板炭电极和碳纤维电极,并对木质素基超级电容器碳电极的研究进行总结与展望,为新型高性能超级电容器电极材料的结构设计与制备提供参考。     

木质素磺酸盐/F127制备形貌可控果糖基介孔碳微球及电化学性能研究

木质素磺酸盐和果糖均为自然界广泛存在的可再生碳基原料,价格低廉,可加工性强。本研究使用果糖作为碳源,木质素磺酸盐协同F127作为软模板,经过水热碳化后得到形貌可调控的果糖基微球,在这个过程中,木质素磺酸盐不仅是形成微球结构的软模板,也是一种分散剂。将果糖基微球进行高温碳化处理,可得到中空多孔的介孔碳微球材料,其比表面积为489.90 m2/g,孔容为0.26 cm3/g,平均孔径为2.22 nm。电流密度为0.1 A/g时,其比电容为95 F/g,能量密度为3.22 Wh/kg,功率密度为28.45 W/kg。     

蔗渣基多孔碳的制备及结构和孔径分布研究

以具有自然分级的甘蔗渣为原料通过炭化和KOH活化制备了高比表面积和丰富微孔结构的多孔碳。对多孔碳制备工艺以碳得率和比表面积为综合考查指标,对活化剂量和活化温度进行优化,并研究蔗渣基多孔碳的孔径分布和表面有机化学组成。结果表明,蔗渣基多孔碳的最佳制备工艺为活化温度700℃,KOH︰炭化蔗渣(CB)剂量比例为4︰1,制备的蔗渣基多孔碳比表面积高达2220.2m2/g,有丰富的微孔结构,且含有部分羧基,是一种非常有前景的重金属离子吸附材料。     

4种常见木质素有机溶剂法分级的研究进展

随着对木质素基生物质材料开发和研究的逐渐深入,进一步提高木质素基生物质材料的性能,需对木质素原料进行结构分级。有机溶剂法分级是一种可以获得具有特定理化性质木质素的简单可行的分级方法。本文总结了近年来采用有机溶剂法,对硫酸盐木质素、有机溶剂木质素、碱木质素和酶解木质素4种常见木质素进行分级,且分级效果较好的研究成果,利用分子质量及分子质量分布,以及醇羟基、酚羟基、甲氧基等官能团含量作为分级评价指标,比较了不同分级策略所使用的单一或多种有机溶剂的分级特点和优缺点,并对木质素分级研究作简要总结和展望。     

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