棉织物的桑葚色素无媒染工艺

织物分别采用自制阳离子固色剂和交联剂预处理．然后用提取的桑葚色素进行媒染染色．优化了工艺条件。固色剂预处理工艺条件为：固色剂16g／L．焙烘温度85℃．焙烘时间5min：交联剂预处理工艺条件为：交联剂30g／L．焙烘温度80℃．焙烘时间2min。     

亚麻织物的决明子提取液染色

采用决明子提取液对亚麻织物进行染色,通过单因素分析得到优化的直接染色工艺条件。选择自制固色剂提高决明子对亚麻织物的染深性和染色牢度,并探讨了影响固色效果的主要因素,优化了固色预处理工艺。固色剂预处理工艺条件为:固色剂8 g/L,120℃焙烘1 min。经固色预处理试样的染色条件为:p H值6,80℃保温染色60 min。结果表明,固色剂可以明显改善决明子对亚麻织物的染色性能。     

槐米染色织物色牢度提升方法的研究

本文以槐米为原料,采用水煮法从中提取色素作为天然染料,然后用直接染色法对纯棉织物进行染色,分别用交联剂CX-100和固色剂2518对染色后的棉织物进行整理,以提高染色后织物的色牢度.实验结果表明,槐米色素的最佳提取工艺为:槐米用量15g/L,在100℃下水煮60min;直接法染色时的最佳pH值为9,染色温度为90℃,染色时间为60min;交联剂处理的最佳工艺为:染色棉织物→两浸两轧(交联剂用量50g/L,轧余率60%)→预烘(70℃×3min)→焙烘(110℃×3min).采用固色剂处理时,固色剂最佳用量为9%(o.m.f.),固色温度为50℃,时间为15min.     

固色剂SF-W在深黑色服装革基布上的应用

采用固色剂SF-W对深黑色服装革基布进行整理,探讨了固色剂SF-W的用量、焙烘温度、焙烘时间和整理液pH值对织物摩擦牢度的影响,优选出最佳整理工艺:固色剂SF-W 25g/L,二浸二轧(轧余率80%),整理液pH值6.5,100℃焙烘4min,整理后的织物干摩擦牢度达到4级,湿摩擦牢度达到3级,色光稳定,满足客户需求。     

新型固色剂在锦氨织物染色中应用研究

采用新型固色剂Rionfix NF对弱酸性染料上染的锦氨弹力针织物进行固色试验,介绍了染色工艺和固色工艺,分别测试了不同固色剂用量、整理液p H值、固色温度、固色时间、焙烘温度下采用新型固色剂固色织物的耐皂洗色牢度、耐汗渍色牢度和色光偏差等。结果表明,新型固色剂Rionfix NF对酸性染料染锦纶织物的最佳固色工艺为:染色锦纶织物→二浸二轧(固色剂15~25 g/L,45~50℃,p H值为6.5~7.5,轧余率80%)→预烘(90~100℃,3.0 min)→焙烘(115~130℃,2.5~3.0 min);经新型固色剂固色的织物湿牢度可以达到4级以上。     

一种多胺类无醛固色剂的应用性能研究

将自制的新型多胺类无醛固色剂对酸性染料染色锦纶织物进行固色处理,并优化出最佳的固色工艺:酸性染料染色锦纶织物→两浸两轧(固色剂90 g/L,固色温度60℃,浸30 min,pH为6,轧余率80%)→预烘(80℃,3 min)→焙烘(130℃,3 min)。性能测试发现:酸性染料染色的锦纶织物,其耐洗色牢度达到4级左右;湿摩擦牢度达到3级。就湿摩擦牢度来看,自制固色剂在酸性染料上的固色效果较好。     

涤纶织物的分散染料低温轧染工艺

采用低温匀染剂L进行分散染料低温轧染,试验结果表明:在染浴中加入低温匀染剂L可以降低染色温度。两浴法染色最佳工艺条件为:低温匀染剂L质量浓度3 g/L,预处理烘干温度70℃,预处理焙烘时间2.5 min,预处理焙烘温度180℃,染色焙烘温度180℃。一浴法染色最佳工艺为:低温匀染剂L质量浓度3 g/L,染色焙烘温度190℃。与传统热溶染色法相比,低温匀染剂L的应用,可在相对较低的温度下,提升涤纶织物染色的K/S值和耐摩擦色牢度,但对耐皂洗色牢度没有明显影响。从染色效果和节能减排两方面来看,一浴法染色工艺优于两浴法染色工艺。     

涤纶织物壳聚糖抗静电整理

采用壳聚糖对涤纶织物进行抗静电整理,研究了壳聚糖用量、交联剂用量、焙烘时间和焙烘温度等对涤纶抗静电性能的影响;通过正交试验确定整理工艺条件为:壳聚糖用量2.0%.交联剂3 g/L,催化剂4 g/L,浴比20:1,焙烘时间3 min,焙烘温度150℃.经壳聚糖整理的涤纶织物,吸湿性和抗菌性均得到提高,但手感较硬.     

壳聚糖双胍盐酸盐的合成及其在羊毛织物染色上的应用

利用壳聚糖和双氰胺成功地合成了一种壳聚糖双胍盐酸盐（CGH）,对合成反应机理及副反应进行了讨论,应用红外光谱确认了CGH的结构,将合成的CGH对羊毛织物进行预处理,并用兰纳素活性染料进行轧染微波固色。研究预处理工艺（包括CGH浓度,交联剂的种类,焙烘温度,浸渍时间,预处理溶液pH）对羊毛织物染色性能的影响,确定预处理的最佳工艺。即采用pH值为4．0的0．6％的CGH,在柠檬酸作交联剂的条件下浸渍10min,80℃烘干5min,100℃焙烘3min。结果表明,用CGH对羊毛织物进行预处理,可以大大提高活性染料对羊毛织物染色的K／S值,染色织物的摩擦牢度和皂洗牢度略有下降。     

低温等离子体改性蚕丝织物涂料染色

 低温等离子体技术和涂料染色技术,具有简化印染加工工艺、节水节能和保护环境等优点。采用低温等离子体处理蚕丝织物,以改善蚕丝织物涂料染色性能。通过测定K/S值、摩擦牢度、耐洗牢度、柔软度、透气性、结合扫描电镜表征纤维表面形态,研究了低温等离子体处理对蚕丝织物涂料染色性能的影响。确定了最佳工艺条件。低温等离子体处理能有效改善涂料染色效果,处理工艺条件为功率150W,时间5min。真空度10Pa.低温等离子体改性后提高了蚕丝织物涂料染色的深度,各项牢度均有所提升,最佳工艺为：涂料50g/L,粘合剂60g/L,焙烘温度120℃,焙烘时间3min。     

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.     

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.     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. I: Interlaboratory studies of methods of analysis

This paper describes the first part of a project undertaken to develop mussel reference materials for Paralytic Shellfish Poisoning (PSP) toxins. Two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin (STX) and decarbamoyl-saxitoxin (dc-STX) in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the second part of the project: the certification exercise. In the first study, 18 laboratories were asked to measure STX and dc-STX in rehydrated lyophilized mussel material and to identify as many other PSP toxins as possible with a method of their choice. In the second interlaboratory study, 15 laboratories were additionally asked to determine quantitatively STX and dc-STX in rehydrated lyophilized mussel and in a saxitoxin-enriched mussel material. The first study revealed that three out of four postcolumn derivatization methods and one pre-column derivatization method sufficed in principle to determine STX and dc-STX. Most participants (13 of 18) obtained acceptable calibration curves and recoveries. Saxitoxin was hardly detected in the rehydrated lyophilized mussels and results obtained for dc-STX yielded a CV of 58% at a mass fraction of 1.86 mg/kg. Most participants (14 out of 18) identified gonyautoxin-5 (GTX-5) in a hydrolysed extract provided. The first study led to provisional criteria for linearity, recovery and separation. The second study revealed that 6 out of 15 laboratories were able to meet these criteria. Results obtained for dc-STX yielded a CV of 19% at a mass fraction of 3.49mg/kg. Results obtained for STX in the saxitoxin-enriched material yielded a CV of 19% at a mass fraction of 0.34mg/kg. Saxitoxin could not be detected in the PSP-positive material. Hydrolysis was useful to confirm the identity of GTX5 and provided indicative information about C1 and C2 toxins in the PSP-positive material. The methods used in the second interlaboratory study showed sufficiently consistent analysis results to undertake a certification exercise to assign certified values for STX and dc-STX in lyophilized mussel.