异辛醇聚氧乙烯醚磷酸酯的合成与应用

 研究五氧化磷的投料方式、反应物的用量比、反应温度和反应时间等因素对合成的异辛醇聚氧乙烯醚(C8H17 (EO) 4OH) 磷酸酯性能的影响,得到优化的异辛醇聚氧乙烯醚磷酸酯的合成工艺条件:在强烈搅拌下,分批投入P2O5 ,加料时的温度不超过45 ℃, n (C8H17 (EO) 4OH) ∶n (P2O5 ) = 2∶1 ,酯化温度为70 ℃,酯化时间为4 h ,在温度70 ℃时加入定量的水再水解2 h。实验结果表明按优化工艺条件合成的异辛醇聚氧乙烯醚磷酸酯在质量浓度为200 gPL的强烧碱溶液中的渗透时间为4 s ,具有良好的耐强碱渗透能力。     

高耐碱渗透剂异辛醇磷酸酯的合成及其复配

以异辛醇(C8H17OH)和五氧化二磷(P2O5)为原料,先合成异辛醇磷酸酯;再将水解的异辛醇磷酸酯与十二醇聚氧乙烯醚AEO-9进行复配,得到高耐碱性渗透剂。异辛醇磷酸酯优化的合成工艺条件为:m(C8H17OH)∶m(P2O5)∶m(H2O)=1.5∶1∶0.038,P2O5滴加温度40℃,滴加时间1 h,保温反应温度70℃,保温反应时间2 h,水解反应温度70℃,水解反应时间1 h;水解异辛醇磷酸酯与AEO-9复配的质量比为93∶7。所得耐碱渗透剂的外观为淡黄色溶液,耐氢氧化钠溶解性200 g/L,渗透力180 s。     

单烷基磷酸酯合成条件的优化

以P2O5和月桂醇为原料，采用加水反应和水解工艺制取单烷基磷酸酯。实验确定的最佳工艺条件为：1）磷酸酯化反应，月桂醇、P2O5及水的摩尔比为1．00：0．48：0．24，反应温度85℃，反应时间4h；2）水解反应，水与P2O5的摩尔比为1：1，水解温度80℃，水解时间1．5h。在此条件下，产物中单酯的质量分数＞73％。     

磷酸酯抗静电剂的合成及其性能

十二、十六和十八烷基磷酸酯可作为抗静电剂组分。通过单因素和正交试验,考察了脂肪醇与五氧化二磷的配料比、酯化温度、酯化时间和水解温度对产物性能的影响。十八烷基磷酸酯的优化合成工艺为:n(十八醇)∶n(P2O5)=2.5∶1,酯化温度80~85℃,酯化时间6 h,水解温度75℃;十六烷基磷酸酯的优化合成工艺为:n(十六醇)∶n(P2O5)=2.5∶1,酯化温度为70℃,酯化时间4~5 h,水解温度75℃;十二烷基磷酸酯的优化合成工艺为:n(十二醇)∶n(P2O5)=2.3∶1,酯化温度80℃,酯化时间5 h,水解温度75℃。磷酸酯中单酯含量越高,抗静电性能越好。     

红薯粉制备特高黏度羧甲基淀粉工艺的研究

研究了制备工艺中的诸因素对红薯羧甲基淀粉(CMS)黏度的影响。结果表明,当红薯粉(C6H9O4OH)用量为1mol,乙醇用量为12mol,碱化时间为0.75h时,最佳工艺条件为n(C6H9O4OH)∶n(NaOH)∶n(ClCH2COOH)=1∶1.5∶0.75,碱化温度35℃,醚化温度45℃,醚化时间为2h,按此工艺可以制备黏度值高达2048mPa·s的红薯羧甲基淀粉。      

红薯粉制备特高黏度羧甲基淀粉工艺的研究

研究了制备工艺中的诸因素对红薯羧甲基淀粉(CMS)黏度的影响。结果表明,当红薯粉(C6H9O4OH)用量为1mol,乙醇用量为12mol,碱化时间为0.75h时,最佳工艺条件为n(C6H9O4OH)∶n(NaOH)∶n(ClCH2COOH)=1∶1.5∶0.75,碱化温度35℃,醚化温度45℃,醚化时间为2h,按此工艺可以制备黏度值高达2048mPa·s的红薯羧甲基淀粉。     

过氧化氢-氧制浆研究取得进展

俄罗斯Altai大学科技人员研究了用过氧化氢（H2O2）一氨（NH3）溶液对松木进行氧化脱木素作用，这种新方法可以生产纤维素纸浆和含氮（N）有机肥料。试验了不同用量H2O2和NH3，蒸煮温度60～100℃和保温时间0．5～4h，得出最佳工艺条件为9％H2O2、10％NH3、温度90℃、时间3h的蒸煮结果：纸浆得率54．6％，纸浆中残留木素含量1．1％，含N废液经H2SO4酸化离析得到木素中含N量为7．6％。     

麦草NaOH-AQ浆短程序TCF漂白的研究

对麦草NaOH-AQ浆短程序（OpQPo）TCF漂白工艺进行了研究。结果表明，H2O2化氧脱木素段（Op）的最佳工艺条件为：浆浓10，H2O2,0.5％，MgSO4 0.5％，用碱量4％，氧压0.6MPa,，温度100℃，时间60～90min；EDTA螯合处理（Q）的适宜工艺条件为：浆浓10％，EDTA用量0.3％，初始pH值3，温度70℃，时间60min；高温高压H2O2漂白（P0）的最适宜工艺条件为：浆浓10％，MgSO4 0.5％，Na2SiO3用量3％，NaOH用量为3％，氧压1．1MPa,，漂白温度110℃，H2O2用量3％，时间60min。在优化条件下，漂终白度达80．2％ISO。     

用削匀铬革屑制得的缩合物鞣革

介绍了一种由格滚削匀中屑制得的盛料葡制的革。获较高的收缩温度。用Na（）H溶液水解削匀么屑．除去Cr《）H）。之后．水解产物再与＊＊＊O反应（每IOIX斋O．25。IcH（CH（）），反应在PH值为8．温度为35C的条件下进行，时间为6O分钟，最后获得干燥缩合物。用该踱料处理绵羊皮．收缩温度的高低取决于温度、PH值、时间以及HCH（）的用量和浓度。最佳工艺是：温度35～4OC，缩合物Ic％，PH值2．5．处理2．5小时后，调pH值至7O一人5，再处理2．5小时。这时革的收缩温度可达95（，但如果放置Ic天，则收缩温度可升至97～gf）（“、…     

甘油聚氧乙烯醚油酸酯的合成及应用

研究了甘油聚氧乙烯醚（EO=25）与油酸进行酯化反应的工艺条件，探讨了反应物的量比、反应温度、反应时间、催化剂等因素对产品性能的影响，甘油聚氧乙烯醚油酸酯的优化合成工艺为：n（甘油聚氧乙烯醚）：n（油酸）=1：2，120℃反应4h，催化剂用量为0．5％．测试了产品的移染性，结果表明：甘油聚氧乙烯醚油酸酯具有较好的移染性，可以作为涤纶高温匀染剂的主要成分．     

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