五倍子染料的提取及其在羊毛织物上的染色性能研究

本文以中药五倍子为染料研究了其染液的提取方法以及染色工艺参数对其染色效果的影响。结果表明,五倍子可选择在100℃提取,五倍子提取液在100℃沸水中能稳定存在2小时,其耐酸较好,但耐碱性差;五倍子染料染毛织物的优化工艺为:铁离子媒染剂浓度7.5%(owf),植物染料用量为50%(owf),Ph值为4,染色温度100℃。     

茜草染料的提取及其在羊毛织物上的染色性能研究

文章以茜草染料染毛织物为出发点,研究了茜草染液的提取方法以及染色工艺参数对其染色效果的影响.结果表明,发酵24 h后,采用酒精提取的茜草染液所染毛织物颜色更红更深;茜草提取液在100℃沸水中能稳定存在2 h,但其耐酸、碱稳定性较差;茜草染料染毛织物的优化工艺为:染液用量6 ml,染液用量与铝离子媒染剂比例1∶2,染色温度100℃,pH值4.5.     

拉细羊毛微悬浮体染色

采用Lanasol CE型系列染料以微悬浮体形式对拉细羊毛进行染色,并与传统染色工艺比较。确定微悬浮体染色优化工艺为：甲酸用量1．5％（omf）,微悬浮体化助剂WRJE量1．0％（omf）,微悬浮体化助剂TS用量0．5％（omf）,染色实验染料用量为5％（omf）。结果表明,采用微悬浮体染色工艺,可显著提高染料的上染百分率和固色率,同时在保证染色织物牢度的同时提高了手感和蓬松度。     

拉细羊毛微悬浮体染色

采用Lanasol CE型系列染料以微悬浮体形式对拉细羊毛进行染色，并与传统染色工艺比较。确定微悬浮体染色优化工艺为：甲酸用量1．5％（omf），微悬浮体化助剂WRJE量1．0％（omf），微悬浮体化助剂TS用量0．5％（omf），染色实验染料用量为5％（omf）。结果表明，采用微悬浮体染色工艺，可显著提高染料的上染百分率和固色率，同时在保证染色织物牢度的同时提高了手感和蓬松度。     

板栗壳天然染料的提取及对毛织物染色的研究

板栗壳中的色素是一种天然植物染料,文章通过对提取液吸光度的测试及其染色毛织物K/S值的测试与分析,讨论了染料的提取工艺及毛织物采用板栗壳天然染料染色时p H值、染料用量、染色温度、染色时间对织物染色效果的影响。结果表明,Na OH溶液是板栗壳色素提取的最佳试剂,板栗壳天然植物染料对精纺毛织物染色的最佳工艺为:染液p H值3,染料用量60 m L/L,染色温度80℃,染色时间100 min。在此工艺条件下染色毛织物可以获得较好的染色效果,色牢度能够达到服用要求。     

香兰素在涤纶低温分散染色中的应用

为降低涤纶织物的染色温度,研究了环保型载体香兰素对涤纶分散染料低温染色的作用效果。通过正交试验,确定染料用量为2%（omf）时的最佳染色工艺为：香兰素用量20%（omf）,100 ℃保温染色35 min,不需调节pH值。香兰素的加入可有效地降低染色温度。     

五倍子天然染料对纯亚麻织物灰黑色冷轧堆染色工艺研究北大核心

研究五倍子天然染料对纯亚麻织物灰黑色染色的冷轧堆工艺。采用五倍子为原料提取的天然染料,通过冷轧常温堆置工艺,延长染料与纤维的接触时间,再经后媒染,可以获得较为理想的灰黑色。五倍子天然染料在亚麻织物上染制灰黑色冷轧堆工艺为:常温,五倍子天然染料用量10%(omf),冷堆时间12 h,然后再进行媒染。结果表明,冷轧堆染色织物的色深略优于高温染色织物,而色牢度与高温染色织物接近,部分指标甚至高于高温染色织物。     

五倍子天然染料对纯亚麻织物灰黑色冷轧堆染色工艺研究

研究五倍子天然染料对纯亚麻织物灰黑色染色的冷轧堆工艺。采用五倍子为原料提取的天然染料,通过冷轧常温堆置工艺,延长染料与纤维的接触时间,再经后媒染,可以获得较为理想的灰黑色。五倍子天然染料在亚麻织物上染制灰黑色冷轧堆工艺为:常温,五倍子天然染料用量10%(omf),冷堆时间12 h,然后再进行媒染。结果表明,冷轧堆染色织物的色深略优于高温染色织物,而色牢度与高温染色织物接近,部分指标甚至高于高温染色织物。     

双氧水／硫脲体系酸性媒介染料羊毛低温染色工艺探讨

将双氧水／硫脲氧化还原体系用于酸性媒介染料羊毛低温染色,探讨了双氧水和硫脲浓度、媒介染料染色保温温度、媒染保温温度、染色保温时间和媒染保温时间的影响,确定了最佳工艺：染料2％（omf）,双氧水0．045mol／L,硫脲0．015mol／L,渗透剂RC0．4％（omf）,平平加00．1％（omf）,冰醋酸调节pH至4．2～4．5。     

棉织物的五倍子天然染料低温氧化法染色北大核心

使用高碘酸钠对吸附在棉织物上的五倍子染料进行低温氧化,实现了五倍子对棉织物的有效着色。优化了棉织物对染料的吸附条件和氧化着色工艺条件,并对染色织物的色牢度和抗紫外线性能进行了检测。棉织物吸附染料的优化工艺条件为染料质量分数30%(omf),吸附时间4 h,吸附温度30℃,浴比1∶30;优化的氧化着色工艺条件为高碘酸钠2.5 g/L,氧化时间15 min,氧化温度30℃,pH为5,浴比为1∶30。五倍子染色棉织物的耐皂洗色牢度和耐摩擦色牢度均达到4级以上,耐日晒色牢度为3~4级;UPF>50,T(UVA)及T(UVB)均小于5%,拥有优良的防紫外线性能。     

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.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

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.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.