桉木常规KP浆和RDH硫酸盐浆的氧脱木素

对桉木常规KP浆和RDH硫酸盐浆的氧脱木素进行了研究和对比.确定了氧脱木素的最佳条件,结果表明,常规KP浆和RDH硫酸盐浆在适宜的条件下经氧脱木素后,纸浆卡伯值分别降低58.2%和42.25%,纸浆白度分别增加了29.5%ISO和22.4%ISO,达到56.8%和63.0%.而纸浆的粘度变化不大.综合而言,氧脱木素对常规KP浆和RDH浆的卡伯值、白度和脱木素选择性的影响规律类似,但由于RDH浆的初始卡伯值和粘度较低,因而氧脱木素时可以采用相对温和的反应条件,且RDH氧漂浆的粘度也相对较低.     

桉木常规KP浆和RDH浆的氧脱木素研究(Ⅰ)--常规KP浆和RDH浆的氧脱木素效果

对桉木常规KP浆和RDH硫酸盐浆的氧脱木素进行了研究和对比，确定了氧脱木素的最佳条件。结果表明，常规KP浆和RDH硫酸盐浆在适宜的条件下经氧脱木素后，纸浆卡伯值分别降低58．2％和42．25％，纸浆白度分别增加了29．5％ISO和22．4％ISO，达到56．8％ISO和63．O％ISO，而纸浆的粘度变化不大。综合而言，氧脱木素对常规KP浆和RDH浆的卡伯值、白度和脱木素选择性的影响规律类似，但由于RDH浆的初始卡伯值和粘度较低，因而氧脱木素时可以采用相对温和的反应条件，且RDH氧漂浆的粘度也相对较低。     

桉木常规KP浆和RDH浆的氧脱木素研究(Ⅵ)--预处理和强化对RDH浆氧脱木素的改善效果

研究了HNO3/NaNO3预处理、KMnO4预处理和H2O2强化对桉木RDH硫酸盐浆氧脱木素的改善效果,并与常规KP浆进行了对比。结果表明,少量H2O2对RDH浆氧脱木素具有良好的强化效果,较佳的H2O2用量为0.8%。在制备低卡伯值纸浆时,采用RDH蒸煮与H2O2强化的氧脱木素相结合的制浆方法比采用常规KP蒸煮与H2O2强化的氧脱木素相结合的方法更有利于保护纸浆的黏度。在氧脱木素前对RDH浆进行HNO3/NaNO3或KMnO4预处理也有利于改善氧脱木素的效果,提高残余木素的脱除程度,其中KMnO4预处理还可以较明显地提高纸浆白度。但相对而言,这两种预处理方式更适合于用来改善常规KP浆这类残余木素含量较高纸浆的氧脱木素。     

桉木常规KP浆和RDH浆的氧脱木素研究(Ⅳ)--过氧酸预处理对常规KP浆氧脱木素的改善效果

研究了过氧酸预处理对桉木KP浆氧脱木素的改善效果,优化了过氧酸预处理的条件.在氧脱木素前对浆料进行过氧酸预处理,可以有效改善后续氧脱木素段的脱木素效率,增加脱木素程度,提高氧脱木素的选择性,增加纸浆白度.过氧酸预处理的适宜条件为:过氧酸用量3%(H2SO5计),温度60℃,时间30min,浆浓12%,pH值5.0,在预处理前首先用0.5%DTPA进行螯合预处理.在此条件下,与单纯氧脱木素段相比,氧脱木素程度增加12.4%,达到57.3%;氧漂浆白度增加4.9%ISO,达到58.9%ISO;纸浆粘度变化不大.     

桉木常规KP浆和RDH浆的氧脱木素研究(Ⅲ)--HNO3/NaNO3预处理对常规KP浆氧脱木素的影响

研究了HNO3/NaNO3预处理对桉木常规KP浆氧脱木素的改善效果.研究表明,在氧脱木素前,用HNO3/NaNO3对浆料进行预处理,可以有效改善后续氧脱木素段的脱木素效率,提高氧脱木素的选择性.但HNO3/NaNO3用量有一最佳值,且宜采用短时间高温预处理的方式进行.若将HNO3/NaNO3预处理与H2O2强化氧脱木素相结合,可取得进一步降低氧脱木素浆卡伯值、提高纸浆白度和保持较高纸浆粘度的良好效果.     

预处理和强化对桉木常规KP浆氧脱木素的改善效果

研究了几种预处理和强化方法对桉木常规KP浆氧脱木素的改善效果.表明在一定条件下通过对氧脱木素过程进行强化或在氧脱木素前对浆料进行预处理,可以改善氧脱木素效果.与单纯的氧脱木素相比,氧脱木素时添加0.8%H2O2或6%甲醇(对浆料总液量的体积比)进行强化,氧脱木素程度可分别从44.9%增加到50.6%和49.4%,纸浆白度增加6.8%ISO和5.1%ISO,而纸浆粘度仅分别多降低2.35%和1.72%.在氧脱木素前用1.5%KMnO4预处理浆料,氧脱木素程度增加20.3%,白度提高12.6%ISO,而粘度仅下降2.8%.利用HNO3/NaNO3进行预处理时,HNO3/NaNO3用量有一最佳值,且宜采用短时间高温预处理的方式进行.使用过氧酸预处理桉木KP浆的适宜条件为过氧酸用量3%(H2SO5计)、温度60℃、时间30min、浆浓12%、pH5.0,在预处理前首先用0.5%DTPA进行螯合预处理.此外,若将HNO3/NaNO3或KMnO4预处理与H2O2强化氧漂相结合,可取得进一步降低氧漂浆卡伯值、提高纸浆白度和保持较高纸浆粘度的良好效果.     

硫酸盐苇浆氧脱木素的研究

将硫酸盐苇浆分别用硫酸和六偏磷酸钠预处理,再进行一段和两段氧脱木素,测定了纸浆中金属离子的含量,以及纸浆的卡伯值、粘度和白度。结果表明,用硫酸和六偏磷酸钠预处理都能有效的去除硫酸盐苇浆中的过渡金属离子,并且六偏磷酸钠预处理能很好的保留利于氧脱木素的镁离子。与一段氧脱木素相比,两段氧脱木素更有利于木素的脱除,预处理后的硫酸盐苇浆经两段氧脱木素后,卡伯值降低了60％左右,白度增加了40％以上。并且经六偏磷酸钠预处理后的纸浆具有更好的氧脱木素选择性,两段氧脱木素后纸浆的白度达到59．7％,有利于TCF漂白的实现。     

桉木常规KP浆和RDH浆的氧脱木素研究(Ⅱ) --预处理和强化对常规KP浆氧脱木素的改善效果

研究了预处理和强化对桉木常规KP浆氧脱木素效果的影响。结果表明，在氧脱木素时添加H2O2和甲醇进行强化，或在氧脱木素前采用KMnO4对浆料进行预处理，对氧脱木素都有良好的改善效果。与单纯的氧脱木素相比，使用0．8％H2O2、6％甲醇(对浆料总液量的体积百分比)和1．5％KMnO4．浆料脱木素程度分别增加了5．7％、4．5％和20．3％，纸浆白度分别增加6．8％ISO、5．1％ISO和12．6％ISO，而纸浆粘度仅分别多降低2．35％、1．72％和2．8％。采用KMnO4预处理与H2O2强化相结合，可以更有效地改善氧脱木素效率，进一步提高纸浆白度。     

速生桉木硫酸盐浆氧脱木素工艺的优化

对卡伯值为17．1的速生桉木硫酸盐浆进行了氧脱木素各影响因素的研究。结果表明，用碱量、温度、氧压和时间对氧脱木素后纸浆的性质均有明显的影响。从氧脱木素后纸浆的脱木素程度和黏度的变化考虑，该速生桉木硫酸盐浆较适宜的氧脱木素工艺条件为：浆浓10％，用碱量2％，MgSO4用量0．2％，反应温度100℃，反应时间60min，氧压0．5MPa。     

Mg(OH)_2粒径对桉木硫酸盐浆氧脱木素的影响

本文通过镁盐和氢氧化钠不同的添加顺序而生成不同粒径的Mg(OH)_2作为氧脱木素过程纤维素保护剂,考察Mg(OH)_2粒径对桉木硫酸盐浆氧脱木素过程的影响;并在桉木硫酸盐浆中添加不同种类和数量的过渡金属离子,考察在过渡金属离子存在情况下,Mg(OH)_2粒径对桉木硫酸盐浆氧脱木素过程的影响。研究结果表明,在桉木硫酸盐浆氧脱木素过程中,Mg(OH)_2的粒径不影响纸浆中木素的脱除,但对纸浆纤维素的降解有显著影响;Mg(OH)_2的粒径越小,对纤维素的保护效果越好,纸浆的黏度和氧脱木素选择性越高;桉木硫酸盐纸浆中过渡金属离子含量越大,Mg(OH)_2的粒径对纸浆氧脱木素的影响越显著。     

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.     

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.     

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.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.     

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.