H2S气体传感器的制备及性能研究

室温固相化学反应合成了ZnS,于马弗炉内600 ℃条件下烧结得到ZnO.用XRD和TG-DTA对产物进行了分析,用静态配气法测定了材料的气敏性.结果表明,在空气中598 ℃时ZnS被氧化成ZnO;ZnO气敏元件对H2S有较高的灵敏度.     

Ru-ZnO气敏材料的敏感特性研究

采用化学沉淀法合成了纯ZnO微粉.用纯ZnO微粉为基料采用浸渍法合成了Ru-ZnO气敏材料,并以Al2O3微粉为基料合成了Au,Ag,Pd,Pt,Ru或Rh等贵金属附载型催化剂,最后通过分步复合的方法制得了Al2O3/Ru-ZnO双层膜气敏元件.通过对样品的静态气敏测试发现:Ru-ZnO的气敏性能优于ZnO,而催化涂层的施加则可以改善Ru-ZnO对汽油、乙醇和丁烷的气敏选择性,从而获得实用化的选择性检测元件.Ru-ZnO气敏材料的敏感特性研究@徐甲强$郑州轻工业学院化学工程系@胡平$郑州轻工业学院化学工程系@秦建华$郑州轻工业学院化学工程系@谷书华$郑州轻工业学…     

Au纳米颗粒修饰的多孔单晶ZnO纳米片及其甲醛敏感特性研究

以醋酸锌和尿素作为原料,采用水热法结合热处理工艺制备了多孔单晶ZnO纳米片;采用柠檬酸还原法制备了Au纳米颗粒.然后,在液相中将聚乙烯亚胺修饰在ZnO纳米片上,再利用静电作用将Au纳米颗粒与聚乙烯亚胺结合,将其修饰在ZnO纳米片上.XRD,FE-SEM和EDS表征证明了多孔单晶ZnO纳米结构的存在和Au纳米颗粒修饰成功.气敏实验结果显示,这种Au纳米颗粒修饰的多孔单晶ZnO纳米片对甲醛具有良好的选择性,其最佳工作温度为300℃,在10~500×10-6浓度范围内具有良好的线性响应.     

纳米ZnO的改性与表征

以尿素、醋酸锌为原料,采用微波水解法制备纳米ZnO,利用SiO2对纳米ZnO包覆改性,并通过XRD,TEM,分光光度计等对纳米ZnO的形状和尺寸进行表征,对其性能进行测试.结果表明,纳米ZnO改性的最佳工艺条件为:w(SiO2)=3%,时间0.5 h,温度80℃.纳米ZnO的比表面积改性前为20.21 m2/g,改性后为14.65 m2/g,且改性后纳米ZnO的吸光度明显提高.TEM显示纳米ZnO表面有明显的包覆层,说明用SiO2包覆纳米ZnO是可行的.     

纳米ZnO的改性与表征

以尿素、醋酸锌为原料,采用微波水解法制备纳米ZnO,利用SiO2对纳米ZnO包覆改性,并通过XRD,TEM,分光光度计等对纳米ZnO的形状和尺寸进行表征,对其性能进行测试.结果表明,纳米ZnO改性的最佳工艺条件为：w（SiO2）=3%,时间0.5 h,温度80℃.纳米ZnO的比表面积改性前为20.21 m^2/g,改性后为14.65 m^2/g,且改性后纳米ZnO的吸光度明显提高.TEM显示纳米ZnO表面有明显的包覆层,说明用SiO2包覆纳米ZnO是可行的.     

同轴静电纺多孔氧化锌薄膜制备及其光催化性能

为制备轻质且具有大比表面积的光催化剂,针对静电纺丝中聚合物载体大都有污染且不可再生的问题,以丝素蛋白为载体,通过同轴静电纺丝制备醋酸锌/丝素(ZnAc/SF)纳米纤维薄膜,然后浸渍于硫化钠(Na₂S)溶液中制备硫化锌(ZnS)/SF纳米纤维薄膜,最后经煅烧得到ZnS/C纳米纤维薄膜和多孔ZnO薄膜。借助X射线衍射仪、X射线光电子能谱仪、扫描电子显微镜、紫外-可见分光光度计对薄膜的结构和性能进行表征,并通过亚甲基蓝催化降解实验研究其光催化性能。结果表明:多孔ZnO薄膜是由10~20 nm颗粒组成的介孔网络组织,具有吸收紫外线能力,比ZnS/C纳米纤维薄膜有更强的光催化作用,对亚甲基蓝的降解效率可达99.5%;多孔ZnO薄膜可进行回收利用,4次循环后降解效率达91%。     

两步氧化法制备纳米ZnO及其气敏性能研究

采用H2O2对纳米Zn粉进行两步氧化,制备出不同的纳米ZnO气敏元件．物相结构和形貌表征结果表明：650℃热氧化2h后纳米Zn粉已经完全氧化成纯相ZnO,预氧化阶段,纳米Zn粉在H2O2中的比例为20g／L时,针状氧化物生长最为茂密．气敏性能测试表明：纳米Zn粉在H2O2中比例为20g／L时制备的气敏元件对苯、甲苯、二甲苯的灵敏度最高,其在320℃处的灵敏度分别达到9．9,11．8,13．     

In2O3基热线型气敏元件的研制

在自制的In2O3里，掺入适当配比的PtO2，GeO2，ZnO，V2O5等金属氧化物构成气教材料，用Pt丝作加热丝，采用热线型工艺，850℃烧结1h可持In2O3基气敏元件，该元件对可燃性气体CH4，LPG，H2等有很高的灵敏度，适用于家用可燃性气体报警器。     

水热法合成氧化锌亚微米棒及气敏性能研究

以分析纯试剂ZnSO4·7H2O为原料,添加表面活性剂十六烷基三甲基溴化铵(CTAB), 采用水热方法制备氧化锌亚微米棒.运用X射线衍射仪(XRD)、透射电镜(TEM)等对合成产物的结构、形貌进行表征,采用静态配气法进行气敏特性测试.结果表明,ZnO亚微米棒的直径约200 nm,长度约3 μm;用亚微米棒制作的气敏元件对酒精和汽油具有较高的灵敏度.     

掺铝ZnO花状纳米片的制备及气敏性能研究

采用水热法,以酒石酸为形貌控制剂、以乙酸锌和尿素为原料,在载波片上制备了掺铝ZnO纳米片;采用XRD和SEM对其结构和形貌进行表征,以研究掺铝ZnO纳米片对丙酮、正丁醇、甲醇、乙醇、异丙醇、DMF 6种气体的气敏性能.结果表明,掺杂3%铝的ZnO材料晶粒尺寸最小,为花状和层状纳米片复合物,对丙酮的灵敏度较高.     

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.     

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.     

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.     

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.     

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.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.