硝酸钙用于精纺毛织物抗皱整理的研究

用硝酸钙对精纺毛织物进行抗皱整理，测定整理后织物的折皱恢复角、断裂强度、硬挺度及起毛起球性能，通过试验我们发现毛织物的折皱性能、硬挺性明显改善，断裂强度略有提高，起毛起球性能没有明显变化，通过正交分析确定了最佳工艺为：硝酸钙浓度为12％（owf），处理时间为30min，温度为95℃。     

乙二醛毛织物抗皱整理

用乙二醛对薄型毛织物进行抗皱整理,测定整理后织物的折皱回复角、断裂强度及整理后对织物白度的影响,通过实验选择最佳工艺为,乙二醛浓度17.5 g/L、硫酸铝浓度22.5 g/L、乙二醇浓度3 g/L、焙烘温度125℃、焙烘时间3 min.     

硝酸钙对精纺毛织物进行抗皱整理的工艺探讨

用浓度为12%、14%、16%的硝酸钙溶液分别对精纺毛织物在2档时间(30、60 min)和2档温度(85、95 ℃)的条件下进行抗皱整理,并对整理后织物的急、缓折皱回复角和机械强力、手感分别进行了测试.结果显示,精纺毛织物的抗皱性能显著提高,机械性能和手感也较为理想,具有较高的实用价值.     

水性聚氨酯对棉织物的抗皱整理工艺

采用水性聚氨酯对经离子液体预处理后的棉织物进行抗皱整理,对整理工艺进行研究,并对整理前后棉织物的折皱回复角、强力保留率、白度等性能进行分析。探讨了水性聚氨酯种类及用量、焙烘温度和时间对棉织物抗皱效果的影响,确定水性聚氨酯对棉织物抗皱整理的最佳工艺条件。结果表明:采用[Bmim]Cl离子液体在温度60℃,处理时间50 min时对棉织物进行微处理;在7377型聚氨酯质量浓度120 g/L,温度150℃,焙烘时间3 min的条件下整理,棉织物的弹性回复角均有较大幅度提高,强力保留率超过94.5%,白度则略有降低。     

利用巯基乙酸改善精纺毛织物服用性能的研究

使用巯基乙酸(TGA)作用于精纺毛织物,在改变还原剂用量、处理时间和温度的条件下,对处理前后羊毛织物的拉伸性能、毡缩性能和弯曲性能进行测试,从而优化工艺。研究结果表明TGA处理毛织物的优化工艺条件为:TGA用量15%(owf)、处理时间60 min,处理温度60℃;该条件下织物的毡缩率小于4.7%,强力损伤小于3%,弯曲回复能力有所提高,手感得到改善,有效提高了精纺毛织物的服用性能。     

后整理对毛织物物理机械性能的影响探讨

以经过柔软、防毡缩和阻燃整理的毛织物为样本，测试整理前后毛织物的拉伸断裂强度、撕破强度、耐磨强度、抗折皱回复性能、起毛起球等指标的变化，分析了不同的后整理对毛织物物理机械性能的影响。     

毛用活性染料湿摩擦牢度提升剂INVALON DAM

采用湿摩擦牢度提升剂INVALON DAM处理深浓色毛织物,探讨了湿摩擦牢度提升剂INVALON DAM质量浓度、p H值、处理温度和时间对毛织物耐摩擦色牢度的影响,得到优化的处理工艺为:湿摩擦牢度提升剂INVALON DAM质量浓度8 g/L,p H值4.5~6,处理温度70℃,处理时间20 min。经整理后的毛织物耐干/湿摩擦色牢度等级可提高0.5~1.5级,满足客户一等品质量要求。     

CTA-701用于亚麻织物抗皱整理的研究

采用CTA-701免烫树脂整理剂，通过正交试验对亚麻织物进行抗皱整理，优选出亚麻织物抗皱整理的工艺条件：整理剂CTA-701用量为130g／L，浴比1：30，室温下浸渍50min，预烘温度为95℃，时间为5min，焙烘温度为155℃，时间为8min。整理后织物的折皱回复角明显增大，且织物强力及透气量变化不明显。     

多元羧酸抗皱整理剂的制备及应用

以柠檬酸和环氧氯丙烷为原料,制备了多元羧酸抗皱整理剂(PCA)。考察了柠檬酸和环氧氯丙烷物质的量之比、制备温度和时间对整理织物折皱回复角、白度和强降率的影响,确定了制备PCA的优化工艺参数,即:n(柠檬酸)∶n(环氧氯丙烷)为1∶0.8,制备温度110℃,制备时间2 h。将整理剂PCA用于棉织物抗皱整理工艺,考察了PCA和催化剂质量浓度、焙烘温度和焙烘时间对棉织物性能的影响,确定了优化的抗皱整理工艺条件,即:PCA质量浓度120 g/L,催化剂质量浓度30 g/L,焙烘温度180℃,焙烘时间6 min。经抗皱整理后,棉织物的折皱回复角为285°,白度76.3,强降率为38.94%。     

蛋白酶对茜草染料染毛织物的影响

研究了蛋白酶处理工艺在天然茜草染料染毛织物中的应用。用测定表面染色深度K/S值和织物断裂强度的方法检验毛织物的酶处理效果,从处理温度、pH值、处理时间和酶用量等方面进行分析和讨论,最终得到酶处理毛织物的最佳工艺是40℃处理40 min,pH值3,蛋白酶3%（owf）,浴比1∶50。处理后,毛织物染深色K/S值明显高于未处理织物,各项色牢度均达4级以上,其中皂洗牢度的沾色和湿摩擦牢度比未处理毛织物的高0.5级。     

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.