芦苇黑液木质素制备活性炭吸附废水中的硝基苯

以芦苇造纸黑液酸沉木质素为原料,使用流化床在500℃下炭化5min,再将其与K2CO3以1：2比例混合转入管式炉中,在900℃下活化60min.通过对氮气以及对废水中硝基苯的吸附表征,表明该法所制备的木质素微孔活性炭的比表面积可达1395m2/g,且吸附性能良好.同时Langmuir吸附方程较Freundlich吸附方程能更好地描述该活性炭对硝基苯的吸附过程.FT-IR红外光谱说明活性炭中硅的存在;SEM扫描电镜观察到活性炭多孔的生成.     

玉米秸秆黑液木质素制备活性炭的研究

以玉米秸秆制浆黑液木质素为原料，利用H3PO4为活化剂通过化学活化方法制备出以微孔为主的大比表面积活性炭。详细考察了活化温度对所得活性炭BET比表面积、微孔体积以及中孔体积的影响。确定了700℃为制备大比表面积活性炭的最佳温度。700℃下所得活性炭的BET比表面积以及孔体积可分别达到1101m^2／g和0.47ml／g。该活性炭能较好的吸附模拟废水中的苯酚，最大吸附量可达108．7mg／g，同时Langmuir模型能较好的描述该吸附过程。     

芦苇黑液木质素制备大比表面积活性炭的研究

以芦苇制浆黑液木质素为原料，利用K2CO2。为活化剂通过化学活化制备出以微孔为主的大比表面积活性炭。考察了活化温度对所得活性炭BET比表面积、微孔体积以及中孔体积的影响。确定了800℃为制备大比表面积活性炭的最佳温度。800℃下所得活性炭的BET比表面积以及孔体积可分别达到1401m^2／g和0．79ml／g。XRD显示活性炭中出现硅晶体。该活性炭在PH-7下能较好的吸附重金属Cr（VI），其最大吸附量可达54．23mg／g，同时Langmuir模型较Freundlich模型能更好的描述该吸附过程。     

麦草碱木素基活性炭对苯酚吸附的研究

在无水碳酸钾与麦草碱木素质量比4∶1、活化温度800℃、活化时间1 h的条件下制备麦草碱木素基活性炭,探讨了麦草碱木素基活性炭对苯酚的吸附作用。结果表明,麦草碱木素基活性炭的得率为17.9%,碘吸附值为827.5 mg/g;用麦草碱木素基活性炭处理100 mL苯酚溶液时,当苯酚初始质量浓度250 mg/L、麦草碱木素基活性炭投加量0.1 g、吸附温度30℃、苯酚溶液pH值约7时,麦草碱木素基活性炭对苯酚的吸附于80 min时达到平衡。麦草碱木素基活性炭对苯酚的吸附行为可用Langmuir等温式描述。     

松子壳基活性炭对印染废水中活性艳蓝X-BR的吸附研究北大核心

用磷酸浸渍松子壳粉末制备活性炭,探究了该活性炭对活性艳蓝X-BR的吸附性能。结果表明,松子壳基活性炭的吸附能力比市售活性炭强,松子壳基活性炭最佳吸附条件:pH 2～5,25℃,60 min,松子壳基活性炭用量0.15 g,活性艳蓝X-BR初始质量浓度300 mg/L,在此条件下吸附率和吸附量分别为97.98%和196.46 mg/g;松子壳基活性炭对活性艳蓝X-BR的吸附符合Temkin等温模型,吸附过程符合准二级动力学方程。     

松子壳基活性炭对印染废水中活性艳蓝X-BR的吸附研究

用磷酸浸渍松子壳粉末制备活性炭,探究了该活性炭对活性艳蓝X-BR的吸附性能。结果表明,松子壳基活性炭的吸附能力比市售活性炭强,松子壳基活性炭最佳吸附条件:pH 2～5,25℃,60 min,松子壳基活性炭用量0.15 g,活性艳蓝X-BR初始质量浓度300 mg/L,在此条件下吸附率和吸附量分别为97.98%和196.46 mg/g;松子壳基活性炭对活性艳蓝X-BR的吸附符合Temkin等温模型,吸附过程符合准二级动力学方程。     

稻壳基活性炭的焦磷酸活化制备及其吸附特性

以焦磷酸为活化剂制备稻壳基活性炭,并考察了其吸附特性。结果表明,制备稻壳基活性炭的最佳工艺条件为:浸渍时间3h,剂料比0.6,活化温度450℃,活化时间90min。在此条件下,稻壳基活性炭的亚甲基蓝吸附值为235.4mg/g。苯酚在稻壳基活性炭上的吸附过程符合Freundlich吸附等温线和拟二级动力学模型。热力学分析表明,该吸附过程为自发进行的多层吸附,且以化学吸附为主。     

微波磷酸法制备稻壳基活性炭的条件研究

我国是稻米生产大国,稻壳资源非常丰富,为了充分利用这些可再生资源,本研究采用微波磷酸法制备高比表面积活性炭,考察多种因素对活性炭吸附性能和得率的影响,得到了制备活性炭的最佳工艺条件,即:超声功率400 W,磷酸体积分数60%,微波功率600 W。在最佳工艺条件制得的活性炭,碘吸附值为1 865.3mg/g,亚甲基蓝吸附值为615.2mg/g,比表面积为1 638.5m~2/g。该活性炭对苯酚吸附符合拟二级动力学方程。     

废弃棉/亚麻混纺织物制备活性炭的性能

为实现废弃织物的综合利用,以废弃的棉／ 亚麻（50／50）混纺织物为原料,以氮气为载体,将水蒸气送入高温管式炉中进行活化制备活性炭。研究了活化温度、活化时间和水蒸气的载体流速对活性炭的比表面积、孔径分布的影响;利用废弃棉／ 亚麻活性炭的碘吸附量来表征其吸附能力,分析结构性能与吸附性能之间的关系。试验结果表明：随着活化温度、活化时间、水蒸气载体流速的增加,活性炭碘吸附量先增大后减小,而孔直径不断增大;当活化温度为800 ℃、活化时间为50min、水蒸气载体流速为240L／h时,活性炭比表面积及孔容达到最大,分别为1047.34ｍ２／g和1.25ｃｍ３／g,孔直径在18nm左右,碘吸附量为805.16mg／g;当活化温度为750 ℃,活化时间为50min,水蒸气载体流速为240L／h 时,活性炭比表面积为648.25m2／g,孔直径为4nm左右,此时碘吸附量达到最大值,为1079.39mg／g。     

巴旦木壳活性炭的制备及吸附性能

以巴旦木壳为原料,ZnCl2为活化剂,在马弗炉中600℃烧制50 min制备了巴旦木壳活性炭。探讨了活化剂、吸附温度、吸附时间、染料初始质量浓度及吸附剂用量对孔雀石绿(MG)吸附性能的影响。结果表明,巴旦木壳活性炭吸附效果优于未加入活化剂制备的活性炭。巴旦木壳活性炭对孔雀石绿的吸附为吸热过程,且吸附过程符合Langmuir等温方程(R2=0.978 23),准二级动力学方程(R2=0.986 89)。经正交实验极差和方差分析可知,最佳吸附效果影响因素组合为:染料质量浓度600 mg/L,吸附剂用量0.40g,吸附时间240 min,吸附温度50℃,其中吸附剂用量对吸附效果的影响最显著。     

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.     

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.     

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