Formation of acrylamide in microwave-roasted sorghum and associated dietary risk

The effect of microwave roasting parameters (300, 450 and 600 W; 5, 10 and 15 min) on acrylamide content in sorghum grain was determined using High Pressure Liquid Chromatography (HPLC)-photo diode array (PDA) detector coupled with C-18 column. Samples roasted at 300 and 450 W did not possess acrylamide, whereas 600 W (15 min) favoured formation of 2740.19 µg/kg of acrylamide, levels far exceeding the defined European Union (EU) limits. The chronic daily intake (CDI) for acrylamide through consumption of such grain flour was 3.25–9.5-fold higher to Joint FAO/WHO Expert Committee on Food Additives (JECFA) defined high exposure limits. The margin of exposure (MOE) values ranged from 4.3 to 12.76 and from 11.07 to 32.27 for neoplastic and neurological effects, respectively, demonstrating high exposure and serious health concerns associated with dietary intake of this toxicant. This study assesses the risk for the Indian population and highlights the importance of optimising process parameters for food product to minimise such exposure risks.     

降低丙烯酰胺晶体中水份的探讨

本文介绍了如何通过控制结晶时间和离心速率获得低水分的丙烯酰胺晶体，给出了最佳生产工艺条件。     

高分子量阴离子型聚丙烯酰胺的制备

介绍了聚丙烯酰胺的品种、性能及用途；研究了以丙烯酸为共聚单体，采用反相乳液聚合制备高分子量阴离子型聚丙烯酰胺胶乳的原理和方法；分析讨论了原料纯度、乳化剂和引发剂种类及操作条件等因素对产品性能的影响．     

Charge density dependence of elastic modulus of strong polyelectrolyte hydrogels

The mechanical behavior of a series of strong polyelectrolyte hydrogels based on acrylamide and 2-acrylamido-2-methylpropane sulfonic acid sodium salt (AMPS) was investigated. The hydrogels were prepared at a fixed crosslinker ratio and monomer concentration, but at various charge densities, i.e. AMPS contents between 0 and 100 mol%. The elastic modulus of the hydrogels after their preparation first increases with increasing charge density but then decreases continuously. Investigation of the swollen state properties of the hydrogels shows existence of a large number of ionic groups inside the gel that are ineffective in gel swelling. The results indicate two opposite effects of charged groups on the elastic modulus of the hydrogels: formation of multiplets acting as additional crosslinks in the gel increases the elastic modulus of ionic hydrogels, whereas the effect of the electrostatic interaction of charged groups on elastic free energy decreases the modulus.     

醋酸乙烯酯对丙烯酰胺聚合反应的影响

探讨了醋酸乙烯酯在丙烯酰胺聚合反应中的影响。实验证明在丙烯酰胺水溶液混入少量醋酸乙烯酯 ,该水溶液经阳离子交换树脂处理后 ,可聚合生成交联型丙烯酰胺胶体。     

耐盐性树脂PAA的合成及应用研究

以丙烯酸-丙烯酰胺为单体，过硫酸钾为引发剂，N，N-亚甲基双丙烯酰胺为交联剂。水浴阶梯升温共聚合成耐盐性树脂，采用正交试验通过分析，研究了主要因素对产物性能的影响，确定较佳反应条件：T=50℃(2h)～65℃(3h)，单体配比nAM：nAA=1：11，单体中和度[N]=90％～95％。引发剂浓度[I]=0．3％，单体浓度[M]=30％～35％，交联剂浓度[C]=0．025％～0．03％，并将此树脂作为缓释剂应用于固载二氧化氯中，取得了良好的效果。     

Termination rate coefficients for acrylamide in the aqueous phase at low conversion

The kinetics of acrylamide (AAm) free radical polymerization at low conversion of monomer to polymer in the aqueous phase was investigated at 50 °C using γ-radiolysis relaxation, which is sensitive to radical-loss processes. The values of the termination rate coefficients for AAm ranged from 8×10⁶ to 3×10⁷ M⁻¹ s⁻¹ as the weight fraction of polymer ranged from 0.002 to 0.0035, which is significantly lower than the low-conversion values for monomers such as styrene (2×10⁸ M⁻¹ s⁻¹) and methyl methacrylate (4×10⁷ M⁻¹ s⁻¹) in organic media. These can be quantitatively explained by applying a chain-length-dependent model of free-radical polymerization kinetics [Russell GT, Gilbert RG, Napper DH. Macromolecules 1992;25:2459. [19]] in which termination kinetics are expressed in terms of a diffusion-controlled encounter of radicals which ultimately yields an expression for the chain-length-averaged termination rate coefficient, 〈k_t〉. The lower 〈k_t〉 for AAm arises due to a combination of the high k_p value, promoting rapid formation of slower terminating long chains, and the slow diffusion of short propagating chains, relative to other common monomers. The chain transfer to monomer constant for AAm in water at 50 °C, C_M, was estimated using the chain-length-distribution method with correction for band-broadening [Castro JV, van Berkel KY, Russell GT, Gilbert RG. Aust J Chem 2005;58:178. [21]] and found to be 1.2×10⁻⁴ (±10%). The diffusion characteristics for AAm were adapted from those obtained for a similar aqueous system (hydroxyethyl methacrylate) together with a 0.5 exponent for the power law dependence on penetrant degree of polymerization at zero weight fraction polymer. This provides an adequate fit to the 〈k_t〉 data. This is the first application of the chain-length-dependent model to describe experimental termination rate coefficients for an aqueous system at low conversion to polymer. The result that the experimental termination rate coefficients can be reproduced with an a priori model with physically reasonable parameters supports the physical assumptions underlying that model.     

聚丙烯腈纤维接枝丙烯酰胺亲水改性的研究

采用化学接枝法以丙烯酰胺（AH）为接枝单体、过氧化苯甲酰（BP0）为引发剂、三烯丙基异三聚氰酸酯（TAIC）为交联剂、丙酮和去离子水为溶剂,对聚丙烯腈（PAN）纤维进行了接枝亲水改性。用傅立叶红外光谱仪（FTIR）和热重分析仪（TGA）等技术手段对接枝样品进行了表征,研究了原料配比和反应条件对导入率的影响。结果表明,PAN纤维上接枝了AH,适宜的溶液配比为AM0．8mol／L、BPO3×10^-3mol／L、TAIC 1v01％,在85℃恒温水浴中反应2h,可得到导入率为l27．9％的接枝纤维,接枝改性后的纤维亲水性得到提高,断裂强度和断裂伸长率均有下降,纤维分解温度和高温下的热稳定性得到提高。     

Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat

In this research, the effect of different bicarbonate salts (sodium and ammonium) and their doses (0, 1, 2, and 3 g/100 g raw material) in the coating batter formula use and the sequential use of frying oil (1st, 2nd, 3rd, and 4th) on 5-hydroxymethylfurfural and acrylamide contents in coated fried chicken meat. The addition of sodium bicarbonate was efficient for reducing acrylamide content, but it increased browning and 5-hydroxymethylfurfural content compared to the control. When increasing the doses of sodium and ammonium bicarbonate from 1 to 3 g/100 g of raw material, the acrylamide content of samples did not change significantly, although adding sodium bicarbonate significantly reduced the acrylamide content as a control. These research results showed that using about 1 g/100 g raw material sodium bicarbonate rather than ammonium bicarbonate and as little frying oil as possible use during the production of coated and fried meat results in lower contents of 5-hydroxymethylfurfural and acrylamide.