非木材化学浆与杨木磨木浆配抄新闻纸

探讨了杨木磨木浆配以部分非木材化学浆抄造新闻纸,结果表明,杨木磨木浆配用30％～35％龙须草硫酸盐漂白浆或红森全秆硫酸盐漂白浆在实验室小长网纸机上抄造的新闻纸可达到新闻纸国家标准C级(合格品)指标。     

全秆红麻亚铵蒽醌浆与杨木喷碱磨木浆配抄新闻纸

研究了全秆红麻亚铵蒽醌浆、麦草烧碱蒽醌浆、龙须草硫酸盐浆、红麻皮硫酸盐浆与杨木喷碱磨木浆配抄新闻纸,实验室小长网机配抄实验结果表明,以２５％红麻亚铵浆、１５％麦草浆、６０％杨木磨木浆或以３５％～４０％红麻亚铵浆、６０％～６５％杨木磨木浆配抄的新闻纸,其主要物理性能可达到新闻纸国家标准Ａ级指标。     

麦草漂白化学浆配抄新闻纸

本文研究了漂白化学麦草浆与杨木磨石磨木浆配抄新闻纸的有关工艺技术问题。试验结果表明,用50％麦草漂白化学浆和50％214速生杨磨石磨木浆,可以生产出质量合格的新闻纸。     

红麻全秆硫酸盐法漂白浆代替进口木浆配抄凸版纸、胶印书刊纸生产试验成动

由湖南沅江造纸厂和湖南造纸研究所联合试验的红麻全秆硫酸盐法漂白浆代替进口木浆配抄凸版纸、胶印书刊纸的项目,已于1988年4月23日在沅江纸厂通过部级鉴定。 在长网纸机上用硫酸盐法漂白荻苇浆配抄凸版纸、胶印书刊纸,需要配15～20％的进口化学木浆。目前由于进口木浆价格不断上涨,在一定程度上影响了造纸厂的生产。用35～40％的红麻全秆漂白浆和60～66％的硫酸盐法漂白荻苇浆配抄凸版纸、胶印书刊纸,抄造性能良好,成纸物理指标及适印性能与配15～20％进口化     

红麻制CTMP浆试验

本试验的目的旨在以红麻代替木材为原料制作CTMP代替化浆配抄新闻纸,因此进行了红麻的原料分析、红麻磨浆试验与比较、红麻浆的漂白试验、红麻浆配抄新闻纸的试验与比较。试验结果表明:红麻原料较之冷云杉、杨木等更易于预处理;纤维平均长度虽不及冷云杉,但较杨木长与水竹相近;成浆得率可达84.96％,强度较好,特别是撕裂指数高达8.5mN·m~2/g,白度则略低于木材CTMP与SGW,需通过漂白加以提高。红麻CTMP可以代替或部份代替化学浆配抄新闻纸。也可根据需要,分别以木质部与韧皮部或不同配比生产不同品种的CTMP。     

速生杨木CTMP制浆及其应用

杨木用于制浆的前景广阔。本文研究了杨木ＣＴＭＰ制浆的试验条件，如化学品用量、磨浆、漂白和污染负荷，以及对纸浆和纸张质量的影响等。用杨木ＣＴＭＰ浆与其它化学浆配抄可以制得良好的新闻纸和胶印书刊纸。     

打浆对新闻纸物理性能的影响

本文研究了脱墨浆(DIP)、漂白化学预热机械浆(BCTMP)与硫酸盐浆(KP)在不同打浆度下配抄新闻纸的状况.讨论了打浆度对新闻纸物理性能的影响.     

杨木爆破浆作新闻纸配浆的初步研究

进行了杨木爆破浆配抄新闻纸的研究，杨木爆破浆取代马尾松化学浆配抄新闻纸后除撕裂度略有下降外，裂断长、拉毛速度、印刷密度、透印值等都有明显改善     

桦木、杨木磨石化机浆配抄新闻纸

鸭绿江造纸厂与轻工业部造纸研究所合作,研究了阔叶材杨木化机浆和桦木化机浆配造新闻纸工艺,并进行了三次较大规模的试验,试验内容有:(1)碱、亚钠磨石化机浆;(2)碱磨、次氯酸盐漂白化机浆;(3)碱磨、过氧化氢漂白化机浆。生产了近200吨新闻纸。现简要介绍如下。     

硫酸盐红麻浆配抄普通新闻纸的研究

分析了红麻物理及化学成分 ,并对红麻硫酸盐制浆进行了实验小型试制 ,重点研究了红麻漂白浆代替化学半漂木浆配抄普通新闻纸的可行性     

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.     

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.     

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.     

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.