改性棉织物的苏木植物染料媒染染色

改性棉织物采用苏木提取液进行媒染染色。试验结果表明:染色织物的K/S值随染色时间的延长而增加,随染色温度的升高而降低,当媒染温度为80℃以上,染色时间30 min以上,媒染剂1 g/L左右,染色织物具有较深的色泽和一定的色牢度。     

黄芩苷对锦纶6的染色

采用天然染料黄芩苷对锦纶进行染色,研究了黄芩苷媒染温度、时间、媒染剂用量和黄芩苷用量对媒染织物表观色深的影响,探讨了黄芩苷染色锦纶织物的牢度。研究表明,当媒染温度为90℃,媒染时间60min,媒染剂用量2g/L,黄芩苷对锦纶具有较好的上染性能和提升性能,锦纶纤维黄芩苷染色织物的各项牢度均在3～4级以上。     

桑蚕丝织物的儿茶素染色工艺

采用儿茶素对桑蚕丝织物进行染色,探讨媒染剂和媒染方法对染色效果的影响。优化的染色工艺为：后媒法染色,儿茶素3%(omf),硫酸铜3 g/L,染色温度80℃,染色时间30 min,染色pH为5.5,媒染温度80℃,媒染时间30 min。染色后织物色牢度优良,且大幅降低了对紫外线的透过率。     

栀子蓝色素在蚕丝织物染色中的应用

为了在蚕丝织物上染得蓝色,选用栀子蓝色素,研究了直接染色工艺条件、媒染方法和媒染工艺条件对栀子蓝色素染蚕丝织物K/S值的影响,以及媒染剂对染色织物颜色的影响,测试了最佳染色工艺条件下染色蚕丝织物的颜色特征值和色牢度。结果表明,最佳栀子蓝色素对蚕丝织物直接染色工艺条件为:染色pH值3,染色时间50 min,染色温度60℃;三种媒染方法中,预媒染色法得色最深;最佳预媒染色工艺为:媒染温度60℃,媒染时间40 min;不同媒染剂的最佳用量不同,使用不同媒染剂可染得不同的蓝色。     

银杏叶天然染料对锦氨织物的浸染染色

文中利用超声波辅助法提取银杏叶天然染料,用于锦氨织物浸染染色。研究了预媒法染色条件如染色温度、染色时间、染液pH值、染料浓度对银杏叶染料上染锦氨织物K/S值的影响,测试了染色后织物的耐摩擦色牢度和耐皂洗色牢度,并与直接染色工艺、同媒后媒染色工艺对比。结果表明,银杏叶天然染料对锦氨织物采用预媒法和后媒法染色K/S值较大;预媒染色较优的工艺为FeSO_4浓度5%,媒染温度60℃,媒染时间40 min;染色较优工艺染色温度80℃,染色时间50 min,染液pH值4,浴比1∶30。染色后织物的耐摩擦色牢度4～5级,耐皂洗沾色牢度4级。     

天然植物染料橘子皮对丝绸染色性能的研究

采用天然橘子皮染料直接对丝绸织物染色,通过正交试验及单因素试验分析讨论了染色温度、染色时间、浴比对染色织物上染率的影响,比较了预媒染、同浴媒染、后媒染3种染色方式,测试了织物的耐皂洗色牢度.结果表明,橘子皮染料直接染丝绸的优化工艺为:染色温度60℃,染色时间40 min,浴比1∶60,媒染方式以后媒染为最佳.橘子皮染料染色织物的耐皂洗色牢度符合国家优级品标准.     

樟树落叶提取液对羊毛织物染色的工艺探讨

研究了樟树落叶提取液对羊毛织物的染色。讨论了染色pH值、染色温度、染色时间、硫酸钠质量浓度、樟树叶质量浓度、媒染工艺等对羊毛织物染色效果的影响。分析染色羊毛织物的K/S值及CIE的Lab值,得到樟树落叶提取液对羊毛织物直接染色的优化工艺为:染色pH值3.50左右、染色温度100℃、染色时间75 min,浴比1∶50。硫酸铜及硫酸亚铁媒染可获得不同颜色特征的染色织物,其中后媒染的颜色最深,媒染可提高染色羊毛织物的耐皂洗及耐日晒色牢度,但对耐摩擦色牢度略有影响。     

天然色素甜菜红对双蛋白纤维的媒染染色

采用甜菜红色素对双蛋白纤维进行媒染染色,比较媒染剂种类对染色织物染色性能的影响,得出稀土为较适宜的染色媒染剂。探讨媒染染色温度、时间、pH值、氯化钠、甜菜红和稀土用量对双蛋白纤维媒染染色性能的影响,测试染色织物的耐洗和摩擦牢度。研究结果表明,稀土作为双蛋白纤维染色用媒染剂,其最佳染色工艺条件为:甜菜红1.5%(owf),稀土1~2 g/L,pH值2~3,媒染温度30℃左右,媒染时间约90 min,染色织物具有较深的色泽和一定的染色牢度。     

山竹壳天然染料对真丝织物的染色工艺研究

从山竹壳中提取天然染料,并对真丝织物进行染色。研究了山竹壳天然染料对真丝的染色方法以及pH值、温度和硫酸钠用量对染色真丝织物K/S值的影响,对比分析了媒染剂种类和用量对媒染织物色牢度的影响。结果表明:与其他染色方法相比,后媒染方法染色织物的K/S值较高,表现出了一定的优势;山竹壳提取液染真丝织物的优化染色工艺为:pH值4,温度90℃,硫酸钠10g/L,时间为60min;优化媒染工艺为:硫酸铝钾相对织物质量分数为6%,硫酸亚铁相对织物质量分数为4%,后媒染时间30min。硫酸铝钾和硫酸亚铁的媒染真丝织物的日晒牢度达到了4级,皂洗牢度都达到了3~4级。硫酸亚铁媒染真丝织物的湿摩擦牢度为2~3级,干摩擦牢度为3级,硫酸铝钾媒染的真丝织物湿摩擦牢度为2级,干摩擦牢度为3级。     

茜草色素在真丝织物上染色性能的研究

针对茜草色素染色真丝织物的颜色特征受工艺条件影响较大的特点,通过测定染色织物的颜色特征值,分析媒染剂种类、媒染方式、pH值、染色温度、染色时间等因素对染色真丝织物性能的影响。试验结果表明,改变媒染剂种类及媒染方式,可以得到黄色、红色、紫色等多种颜色。以硫酸铝和硫酸亚铁为媒染剂,改变染色pH值能得到不同颜色,且K/S值随着pH值增大而下降;染色温度不改变染色织物的色相,K/S值随着温度升高而升高;染色时间对染色织物的色相和K/S值影响不大;最佳工艺条件下,染色真丝织物具有较好的色牢度,日晒色牢度4~5级,耐皂洗色牢度3~4级,耐汗渍色牢度3级以上。     

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.