制备无酪素颜料膏的实践与理论探讨

体质颜料18～45份；硫酸化蓖麻油0～10份；分散润湿剂0.5～1.0份；消泡剂0.3～0.5份；防沉稳定剂0.7～1.2份；防霉杀菌剂0.05份；水75～50份通过分散、研磨、混合等工序，制得高细度无酪素颜料膏。     

圆珠笔用墨水中国专利介绍（续）

一种水性颜料色浆及其制备方法：申请公开说明书7页 本发明涉及一种水性颜料色浆及其制各方法，特别适用于颜料型中性墨水等水性笔用墨水的配制；该色浆含有颜料10～45％，去离子水30～80％，pH调节剂0．1～2．5％，阴离子型分散剂与非离子型分散剂摩尔比在0．1～1．5之间的复合分散剂1～20％，抗菌防霉剂0．01～2％，消泡剂0．01～1％，并添加能赋予色浆良好的后续使用性能的复合助溶剂1～25％，经预分散和精分散两个工序，制备出与水性墨水或涂料，特别是与中性笔用墨水相容性好的水性颜料色浆。本发明的优点：与水性墨水或涂料等配制体系相容性好；黏度低，着色力高，稳定性好；本发明的水性颜料色浆制备过程简单，易于工业化生产。     

辛基吡咯烷酮在水性颜料色浆中的应用

采用颜料重 1 0 %～ 3 0 %的辛基吡咯烷酮 ,润湿分散 2 0 %～ 3 0 %固体份的碳黑或有机颜料 ,进行预分散 3 0min后 ,砂磨机研磨 4h至细度 5 μm ,加入 0 1 %～ 3 %的聚乙烯吡咯烷酮 ,调配搅拌 3 0min ,可制得分散稳定性好 ,颜色鲜艳光泽好 ,不含干酪素及类似物的非离子型颜料色浆 ,具有科莱恩NeosanCF颜料浆性能 ,尤其适用于轻涂饰苯胺革的着色。     

阴离子松香胶的研制及其施胶性能的研究

对阴离子分散松香胶的熬制技术进行了初步研究，并研究其施胶性能。采用了多种非离子表面活性剂与阴离子表面活性剂进行复配研制分散松香胶。试验表明用自制分散剂脂肪醇聚氧乙烯醚可制得较理想的阴离子分散松香胶，并得出自制阴离子分散松香胶最佳施胶条件为；松香胶用量为1．0％－1．2％；pH值为5.5-6.5,PAC用量为0．8％；两性淀粉的加入量为0．5％－1．0％。最佳施胶时间为4min，施胶顺序采用逆施胶。     

皮革专利

专利名称：中草药型皮革护理产品及其生产工艺 本发明公开了中草药型皮草护理产品及其制备工艺，所述的产品含有：5．0～10．0重量份的丝瓜伤流液、8．0－17．0重量份的苦参水提液、10．0～16．0重量份的蛇床子水提液、15．0－22．0重量份的一枝黄花水提液、2．5—5．5重量份的蜂蜡（液体蜡）、1．0—4．0重量份的乳化剂、25．0．45．0的去离子水，本发明与现有技术相比，将去污、上光、滋润、防水、防霉一次完成，     

皮革专利

专利名称：中草药型皮革护理产品及其生产工艺 本发明公开了中草药型皮草护理产品及其制备工艺，所述的产品含有：5．0～10．0重量份的丝瓜伤流液、8．0－17．0重量份的苦参水提液、10．0～16．0重量份的蛇床子水提液、15．0－22．0重量份的一枝黄花水提液、2．5—5．5重量份的蜂蜡（液体蜡）、1．0—4．0重量份的乳化剂、25．0．45．0的去离子水，本发明与现有技术相比，将去污、上光、滋润、防水、防霉一次完成，     

PW系列阳离子型颜料膏的研制

体质颜料２５～３８份,２５％阳离子型硅乳２０～３０份,分散剂０．２～０．３份,消泡剂０．２～０．３份,润湿剂０．１～０．２份,增稠剂０．４～０．５份,水７５～６０份,通过分散、研磨、混合、过滤等工序,制得高细度阳离子型颜料膏。     

颜料对含草浆低定量涂布纸不透明度的影响

以茂名高岭土为主要颜料，在双元颜料体系中研究了6种功能颜料对不透明度及其他性能的影响，结果发现20－30份煅烧土对不透明度改善明显，7．5份钛白或实心球有机颜料及5份中空球有机颜料对改善不透明度也有较好的效果，超细研磨碳酸钙（UFGCC）对涂料流变性的改善有利。     

纤维衍生物（CMC）在造纸涂料中的应用

选用一种低粘度的CMC应用于涂布白板纸涂布试验时发现,涂料中添加CMC可大大提高涂料保水性能和控制涂料流变性。低剪切速率范围内（10^-1-10^2s^-1),含CMC的涂料为剪切稀化流体,粘度下降近一半以上,为了调节和控制涂料在流变性,CMC加入量应限制在0．5－1．0份／100份颜料为宜,且面涂比底涂用量稍低。此外,CMC在提高涂布白板纸光学性能、印刷性能等方面也起了很大的作用。     

翠绿水洗布染色工艺优选

在生产翠绿色水洗布中，我们进行了分散／还原和分散／硫化染色工艺优选。1分散／还原两步法染色工艺染色处方（％、o、w、f）：索米克隆艳蓝S－BL200％1．4还原艳绿FFB1分散蓝2BLN（天津）100％0．2还原蓝BC0．1分散嫩黄SE一6GFL（椒红）0．2保险粉85％7．5扩散剂NNO1烧碱7工艺要点：1、涤上色如果无缠结堵布异常，一般上梁均匀；2、棉上色工艺可以称为悬浮体升温逐步还原染色法，即先使染料均匀分布在布的表面，然后分次加入还原液，使染料逐步还原上梁，最后水洗氧化；3、由于还原染料初染率高，升温速率要严格控制，一般1℃／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.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

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.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.