差异预处理对竹浆纤维分散性能的影响行为研究

纸浆纤维的分散性能直接影响机械法均质制备纳米纤维素的效率。本研究分析了生物酶解预处理、TEMPO氧化预处理和PFI磨浆预处理对竹浆纤维分散性能的影响。通过表征预处理纤维的表面形态和表面电荷,探讨了引起竹浆纤维分散性能差异的原因。结果表明,TEMPO氧化预处理和PFI磨浆预处理的竹浆纤维分散性好,生物酶解预处理的竹浆纤维分散性差;PFI磨浆预处理的纤维表面分丝帚化好;TEMPO氧化预处理的纤维具有较高的羧基含量和Zeta电位绝对值;0.5%CMC分散剂可以显著提高生物酶解预处理纤维的分散性。     

3种非木材原料制备纳米纤维素及其膜性能的比较

对蔗渣、芦苇、竹子3种典型的非木材原料进行蒸煮、漂白以及TEMPO氧化,以制备纳米纤维素和纳米纤维素膜。比较了由3种原料制备的纳米纤维素材料的热学性能、光学性能和力学性能。通过比较发现,由竹子制备的纳米纤维素材料的综合性能最好。竹子纳米纤维素的热稳定性最好,芦苇纳米纤维素次之,蔗渣纳米纤维素最低;竹子纳米纤维素膜的透明性最高,蔗渣纳米纤维素膜次之,芦苇纳米纤维素膜最低;竹子纳米纤维素膜的力学性能最好,其拉伸强度和杨氏模量分别为92.8 MPa和5945 MPa,芦苇纳米纤维素膜次之,其拉伸强度和杨氏模量分别为72.7 MPa和4780 MPa,蔗渣纳米纤维素膜最低,其拉伸强度和杨氏模量分别为68.4 MPa和3572 MPa。     

TEMPO氧化体系选择性氧化未漂非木浆的研究

以未漂麦草浆和竹浆为原料,研究了TEMPO-NaBr-NaClO体系氧化前后纸浆性质及纤维形貌的变化情况,并对其氧化过程进行了动力学分析。结果表明,未漂麦草浆和竹浆的TEMPO氧化过程均遵循二级反应动力学方程。经TEMPO氧化后,麦草浆和竹浆的羧基含量大幅提高,分别达569.8μmol/g和716.7μmol/g,而纸浆黏度和热稳定性则均显著下降。此外,氧化前后纤维微观形貌、尺寸变化不大,而结晶度则有所增加,但仍保持了天然纤维素I型的结晶结构。     

不同纤维原料对羧乙基微纤化纤维素膜性能的影响

采用6种不同的纤维原料（漂白硫酸盐阔叶木浆、漂白硫酸盐竹浆、漂白硫酸盐针叶木浆、棉短绒浆、漂白针叶木化学机械浆和玉米芯纤维素）经羧乙基化预处理和机械研磨制备了微纤化纤维素（Microfibrillarized cellulose,MFC）,并通过涂布法制备了MFC膜。探讨了原料羧基含量、研磨程度和原料种类对MFC及其膜性能的影响。结果表明,随着预处理后漂白硫酸盐阔叶木浆羧基含量的增加,MFC的保水值由98%增加到538%,MFC膜的孔隙率由37%下降至19%。当羧基含量为0.8 mmol/g时,MFC膜的抗张强度最高,达53 MPa。另外,随着研磨程度（次数）的增加,所得MFC纤丝化程度提高,MFC膜的强度先升高后降低,最高值为75 MPa。在最优的羧乙基化预处理条件和研磨程度下,由6种不同纤维原料制备的MFC膜中,漂白硫酸盐竹浆所得MFC膜的强度最高,为84 MPa,其孔隙率为25%。     

TEMPO氧化预处理对竹浆纤维性能的影响

TEMPO氧化预处理可以改善纸浆纤维的表面形态和化学性能,有助于拓展纸浆纤维的高值化应用领域。通过改变NaClO的添加量,研究TEMPO氧化预处理对竹浆纤维性能的影响,并通过纤维形态分析仪、SEM、IR等手段对氧化预处理竹浆纤维进行表征和分析。结果显示,在一定范围内,NaClO添加量的变化对纤维形态影响不大,但当NaClO的添加量大于7.5 mmol·g-1绝干浆时,增加NaClO的添加量可以实现纤维平均长度的降低和纤维平均宽度的增加。NaClO可以显著增加竹浆纤维的羧基含量,氧化纤维中的羧基含量随着NaClO添加量的增加而增加。NaClO的添加能够降低竹浆纤维的聚合度,但NaClO的添加量变化对竹浆纤维的聚合度影响不大。     

TEMPO氧化对硫酸盐竹浆性能及纤维形态的影响

本文以硫酸盐竹浆为原料研究了TEMPO氧化对其性能及纤维形态的影响。研究结果表明,TEMPO氧化对硫酸盐竹浆的性能和纤维形态产生了显著的影响,TEMPO氧化后纸浆溶液呈水凝胶状,同时,纤维长度较氧化前明显变短。此外,硫酸盐竹浆的性能在TEMPO氧化过程中也发生了较大变化,氧化后纸浆的羧基含量、细小纤维含量、保水值以及透光率明显增加,而纤维的结晶度则略微有所增加。     

H型和Na型羧基纤维素表面改性接枝己内酯的比较研究

利用TEMPO/NaBr/NaClO反应体系将纤维素表面的C6-伯羟基氧化成羧基,获得羧基纤维素;以羧基纤维素为原料、己内酯为接枝共聚改性剂,通过开环聚合,合成了表面接枝聚己内酯的纤维素产物。讨论了H型和Na型羧基纤维素接枝己内酯的情况;红外光谱、核磁共振、X射线衍射、表面光电子能谱、表面接触角、热重等分析表明,H型羧基纤维素接枝己内酯的接枝率高于Na型羧基纤维素,且其接枝产物的疏水性更好、热稳定性更高。     

机械浆长纤维的TEMPO选择性催化氧化

采用TEMPO/NaBr/NaC10体系将机械浆长纤维精基单元中的伯羟基选择性氧化成羧基来提高纸浆纤维羧基的含量.研究了TEMPO、NaBr和NaC10的用量以及浆浓对纸浆纤维氧化的影响,同时研究了羧基含量对机械浆长纤维性能的影响.结果表明,在氧化过程中,随着TEMPO和NaBr用量的增加,反应速度提高,而氧化后的纸浆纤维羧基含量没有增加,随着NaC10用量的增加,纸浆纤维的羧基含量上升.随着纸浆纤维浓度的增加.羧基含量先上升后下降,浆浓在1.3%时,羧基含量达到最高值.随着纸浆纤维羧基含景的增多,浆料抄片的抗张指数和耐破指数上升,撕裂指数下降,氧化的纸浆纤维对细小纤维的留着率下降;浆料的保水值上升而游离度下降;浆纤维的卷曲和扭曲系数降低.研究还发现,低羧基含量的纤维能够吸附部分有机溶解物以及其他物质,使得白水中的有机溶解物和总有机碳的含量下降,这种吸附性能随着羧基含量的增加而下降.     

化学氧化预处理对MFC性能的影响

以漂白硫酸盐竹浆为原料,结合PFI磨的前期磨浆顶处理和高压均质机的后期高压均质化处理制备微纤化纤维素(MFC).探讨了由2,2,6,6-四甲基哌啶氧化物自由基(TEMPO)、NaCIO和NaBr组成的氧化体系的主要工艺参数(TEMPO、NaBr及NaOH用量)对竹浆MFC主要性能(如相对保水值)的影响,确定了最佳的化学预处理工艺.基于氧化后浆料的黏度与最终所得MFC的相对保水值之间的关系以及在优化氧化条件下NaOH用量与氧化后浆料黏度的关系,建立了预测MFC相对保水值的数学方程.     

TEMPO选择性氧化对纤维形态及成纸性能的影响

通过2,2,6,6-四甲基哌啶氧化物自由基(TEMPO)/NaClO/NaBr混合氧化体系在碱性条件下对漂白桉木浆进行选择性氧化,制备了不同羧基含量的氧化纸浆。用光学显微镜观察氧化前后纤维形态,未发现明显变化。将TEMPO氧化纸浆与未氧化桉木原浆按比例配抄,研究氧化浆的羧基含量及氧化浆添加量对成纸强度性能的影响。结果表明:紧度未因氧化浆的加入而明显变化;纸张的抗张指数、耐破指数随氧化浆添加量及氧化浆中羧基含量的增加呈逐渐上升趋势;氧化浆的加入使湿抗张指数明显上升,且随氧化浆添加量的加大而明显增加,但随氧化浆中羧基含量的增加而有所下降;撕裂指数在氧化浆加入后有所降低。     

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.