生物酶前处理对棉织物涂料染色效果的影响

采用淀粉酶和果胶酶复合轧堆的方法对棉织物进行前处理,并与传统的碱处理方法进行对比,处理后的织物分别采用浸染和轧染工艺进行涂料染色,并对上染率、色度值、色差、表观颜色深度K/S、千湿摩擦牢度、皂洗牢度等进行测试.结果表明:(1)生物酶前处理可以达到常规前处理的效果及后续加工的要求;(2)生物酶前处理后织物进行涂料浸染染色时的上染百分率较高;两种方法染色后生物酶处理织物的色深较高,摩擦牢度稍好,皂洗牢度相当.     

生物酶Eurolan RP的活性皂洗工艺

采用生物酶Eurolan RP对活性染料染色后的棉织物进行皂洗.研究了Eurolan RP浓度、处理温度、pH值、电解质用量等对皂洗效果(残液吸光度)的影响,得到较佳的皂洗工艺,即:Eurolan RP用量0.4 g/L,处理温度85～90℃,皂洗时间20 min,pH值5～7.在此条件下进行大生产,处理后的染色织物基本无色差及强力损失,与传统皂洗工艺相比,色牢度较高,且减少工序、省时节能.     

活性染色用酸性皂洗剂RC-425A

介绍了酸性皂洗剂RC-425A的特性和使用方法,并与活性染色后的传统皂洗工艺进行对比.结果表明,酸性皂洗剂RC-425A应用于全棉斜纹织物和全棉毛巾活性染色后的皂洗,效果与传统皂洗工艺相当,且可节约时间30～40 min,减少用水量,降低成本,提高生产效率.     

棉织物生物酶前处理条件探索以及对涂料染色效果的影响

采用生物酶轧堆法对纯棉坯布进行前处理,优化和筛选出了最佳工艺条件和配方:生物酶30 g/L(其中,淀粉酶6 g/L、精练酶24 g/L),H2O2 10 g/L,Na2SiO3 4 g/L,AEC-13 2 g/L,pH值5～10,55℃保温堆置10～24 h,同时将处理后的织物采用涂料轧染染色,探索不同前处理方法对涂料染色效果的影响,并与常规处理方法作对比,结果表明:经过生物酶前处理的织物与常规处理织物在退浆率、白度、毛效方面效果相当,而且强力保留值较高,对织物的损伤极小,可用生物酶前处理方法代替常规的碱前处理;从涂料染色后的结果可以看出,生物酶前处理织物涂料染色后K/S值、色度值、摩擦牢度、皂洗牢度都与常规处理织物的染色效果相当.     

排汗快干面料的染整工艺

排汗快干面料为天丝和超细涤纶纤维复合而成.文中介绍了采用特殊亲水性助剂HS-TC-16处理的快干面料排汗快干原理,阐述了该产品的前处理、染色、还原清洗、生物酶去微纤整理、排汗快干整理及后整理工艺.设计出合理的排汗快干面料的生产工艺:络筒→织造→验坯布→预定形→缝合→前处理→超细涤纶纤维染色→还原清洗→生物酶去微纤整理→天丝染色→皂洗→排汗快干整理→脱水→烘干→定形→验布→包装.     

棉机织物的酶短蒸联合低温活化漂白工艺

采用生物酶短蒸联合低温活化氧漂工艺,对棉织物进行60℃的连续式前处理,研究复合生物酶、复合活化剂、双氧水和稳定剂用量及处理温度和时间对棉机织物前处理效果的影响,并优化工艺条件。试验结果表明:该低温前处理工艺处理织物的白度和毛效,较之传统高温前处理工艺偏低,退浆级别相同,织物强力损失减小,染色后织物能获得良好的表观深度、皂洗牢度和耐干/湿摩擦色牢度。     

活性染料低温皂洗工艺

应用低温皂洗剂LS与生物酶拼混,对纯棉纱线活性染料染色后进行低温皂洗,讨论了温度、时间、助剂用量等对皂洗后纱线牢度性能及皂洗残液色度的影响,得出了最佳低温皂洗工艺:皂洗剂LS1～3g/L,助洗酶0.1～0.3g/L,80℃皂洗15min。     

活性染料低温皂洗工艺进展

介绍了活性染色后皂洗处理的作用原理,皂洗剂的类别,皂洗助剂的要求,以及皂洗剂性能的评定方法。目前开发的高效低温皂洗剂主要有生物酶皂洗剂、植物源快速固漂剂,以及膨润土改性皂洗剂,它们都具有净洗效率高,生态环保等优点。     

拜耳的绿色纺织化学品概念及其产品

拜耳公司从前处理染色和整理等领域为印染行业提供了可选择的天然矿物系统（氧漂助剂TannexGEO、连接式漂白剂TannexRENA、活性染料染色后皂洗剂TanatergeREX及粘土净洗剂TannexNOVA）和生物酶系列（酶精练剂BaylaseEVO、酶皂洗剂BaylaseRP）等环保产品。     

调整染色工艺节能增效

介绍了高固色活性染料的应用、生物酶前处理工艺的应用、代用碱剂的应用、纯棉染色工艺调整、一浴法染色工艺应用、酸性皂洗剂的应用、染色一次成功率的提高等7个方面的工艺调整和应用,并分别指出调整和应用后节能增效的情况。     

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.