封端型水性聚氨酯的合成

采用甲苯二异氰酸酯(TDI)和聚丙二醇-400(PPG-400)为原料制得聚氨酯预聚体,再以丙酮为溶剂,亚硫酸氢钠为封端剂,采用外乳化的方法,合成封端型水性聚氨酯交联剂乳液.探讨了异氰酸酯指数(R值)、预聚温度、预聚时间、封端剂用量及封端时间、乳化剂用量比例对合成效果的影响,最终得出封端型聚氨酯的最佳合成工艺.     

羟丙基封端聚硅氧烷改性水性聚氨酯的制备及其性能研究

以异佛尔酮二异氰酸酯(IPDI)与聚醚(N210)为原料,采用自制羟丙基封端聚硅氧烷(HP-PDMS)替代部分聚醚(N210),制备羟丙基封端聚硅氧烷改性水性聚氨酯乳液,并用于涤纶织物涂层整理.研究改性剂HP-PDMS用量对乳液及胶膜性能的影响,测试涂层织物的应用性能.结果表明:随着HP-PDMS用量的增加,乳液粒径变大,稳定性变差,胶膜水接触角变大,吸水率变小.HP-PDMS用量为6%时,乳液稳定,胶膜水接触角为106.2°,吸水率为32.49%.与未改性的聚氨酯涂层织物相比,改性聚氨酯涂层织物静水压、柔软度均有所提高;与聚醚型聚硅氧烷改性水性聚氨酯涂层织物相比,羟丙基封端聚硅氧烷改性水性聚氨酯涂层织物的静水压和接触角均有所提高,尤其接触角提高显著,达到136.1°.     

封端型水性聚氨酯的合成及应用

以聚乙二醇（Mn=1000）和MDI为原料，NaHSO3为封端剂合成封端型水性聚氨酯，探讨了聚乙二醇、MDI、NaHSO3的用量以及反应时间和温度对封端型水性聚氨酯性能的影响，并通过分析其对纯棉织物的防皱整理效果，优化了合成封端型水性聚氨酯的工艺条件．     

水性聚氨酯阻燃涂层胶的研制和应用

采用水性聚氨酯(PU)为基料,添加阻燃剂及相关助剂,用特殊制作工艺合成了水性PU阻燃涂层胶.经Zeta电位与TEM测试结果表明,水性PU乳胶对阻燃成分产生了吸附与部分包覆作用,水性PU阻燃涂层胶具有较好的稳定性.通过正交实验探讨了该阻燃胶的优化整理工艺,并按优化工艺在萧山红山涂层厂对产品进行中试,结果表明:整理后织物的阻燃性能及各项指标均能达到较高标准.     

硅改性疏水型水性聚氨酯的制备及性能研究

采用原位聚合的方法将γ-氨丙基三乙氧基硅烷(KH550)引入到含有硅氧烷(PDMS)的聚氨酯预聚体中,得到一系列KH550封端的硅改性水性聚氨酯(KH550-SiWPU).结合FT-IR、XPS、热重分析仪、接触角测角仪等表征手段研究KH550封端、PDMS改性对系列水性聚氨酯性能的影响.结果表明:当PDMS含量为8%,KH550封端含量为40%时,所得水性聚氨酯的疏水性能最佳,水滴角可达105°,吸水率为24.6%,表面能为25.06 mN/m,相比未改性水性聚氨酯(水滴角为81°,吸水率为88.4%,表面能为44.03 mN/m)水滴角提升30%,吸水率下降72%,表面能下降43%.同时,热稳定性和力学性能等其他性能也得到一定程度的提升,进一步表明KH550封端,PDMS改性对于提升水性聚氨酯的综合性能尤其是疏水性能具有重要作用.     

封端型水性聚氨酯交联剂的合成及应用

以甲苯二异氰酸酯(TDI)和聚丙二醇-400(PPG-400)为原料,丙酮为溶剂,亚硫酸氢钠为封端剂,采用外乳化的方法,合成了一种封端型水性聚氨酯交联剂.研究了预聚及封端过程中各因素的影响,结果表明:当n(NCO)/n(OH)为2.4,预聚温度为(65±1)℃,反应时间为90 min,亚硫酸氢钠质量分数为25％,促进剂亚硫酸钠和亚硫酸氢钠的摩尔分数比为0.2,封端温度0～5℃,封端时间为40 min,乳化剂AEO-9与OEP-982之比为3∶2,质量分数为封端产物质量的4％,高剪切乳化15min,可形成稳定乳液.将合成的封端型水性聚氨酯交联剂用于棉织物活性染料染色后处理,能明显提升织物的耐湿摩擦色牢度.     

无醛抗皱整理剂的合成与应用

以异佛尔酮二异氰酸酯（IPDI）、聚醚多元醇、二羟甲基丙酸（DMPA）为主要原料,NaHSO3为封端剂合成了脂肪族封端型水性聚氨酯,探讨了影响反应的因素,优化了合成封端型水性聚氨酯的工艺条件。将制得的产品用于棉抗皱整理,可提高织物回复角,并同时提高织物强力。     

含氟聚硅氧烷改性水性聚氨酯的制备及其性能

为进一步提高水性聚氨酯涂层剂的拒水性能,以聚醚N210和异佛尔酮二异氰酸酯（IPDI）为原料,以羟丙基封端含氟聚硅氧烷为改性剂,以二羟甲基丙酸(DMPA)为亲水单体,以三羟甲基丙烷(TMP)为扩链单体,合成含氟聚硅氧烷改性水性聚氨酯。探讨了DMPA用量、改性剂分子量及用量对乳液及其胶膜性能的影响,并将乳液用于织物涂层整理。结果表明：随着DMPA用量增加,乳液稳定性变好,粒径变小,胶膜疏水性变差;随着改性剂分子量和用量增加,乳液稳定性变差,粒径变大,胶膜疏水性变好;当DMPA用量为5%,改性剂分子量为1694、用量为6%时,水性聚氨酯综合性能达到最佳值,涂层织物接触角为138.2°,静水压为644mm。相对未改性水性聚氨酯,改性水性聚氨酯涂层织物拒水性得到明显改善。     

封端型脂环族水性聚氨酯的合成

采用预聚体-封端混合法,即异佛尔酮二异氰酸酯(IPDI)中异氰酸酯和聚醚多元醇(PEG)的醇羟基预聚反应后,将剩余的NaHSO3封端最终所剩异氰酸酯基,合成脂环族水性聚氨酯.探讨了异氰酸酯指数(R值)、中和度等因素对其性能的影响.聚酯多元醇水性聚氨酯的成膜性好,膜的强度和硬度好,聚醚型的贮存稳定性要好于聚酯型的;羧酸含量为2%时,乳液的分散效果较好,而耐水性并未发生变化;R值为2.0,中和度为90%~100%时合成的乳液效果较为理想.同时确定了预聚反应温度和时间(60℃,2h)、封端的温度和时间(0~5℃,30min)、封端剂的用量(NaHSO3/NCO为1.2)以及促进剂用量(Na2SO3/NaHSO3为0.3).     

端羟丙基含氟聚硅氧烷的合成及其改性水性聚氨酯性能

采用端氢含氟聚硅氧烷和烯丙基醇为原料,以氯铂酸为催化剂,经硅氢加成合成端羟丙基含氟聚硅氧烷,并应用于改性水性聚氨酯。研究了合成因素对双键转化率的影响,优化了合成工艺条件;采用傅里叶红外、核磁以及凝胶渗透色谱对合成产物结构加以表征,并测定了改性水性聚氨酯乳液、胶膜和涂层织物的性能。结果表明,副反应抑制剂能有效抑制硅氢加成反应的副反应。端羟丙基含氟聚硅氧烷合成优化工艺条件为:副反应抑制剂用量0.2%,催化剂质量浓度60 mg/L,反应温度75℃,反应时间4 h。改性水性聚氨酯乳液粒径为45 nm,胶膜水接触角及吸水率分别为106.8°和28.1%。相对未改性水性聚氨酯,改性水性聚氨酯涂层织物拒水性得到明显改善。     

常用消毒灭菌法及其机理与应用

介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

益生素、益生菌与结肠癌

介绍了益生素和益生菌及其作用机理。在动物模型中，有大量的数据证实益生素和益生菌能够预防癌症．而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚，其抑制机理可能是：肠道菌群代谢活动的改变，肠道理化环境的改变，潜在的致癌物质的黏附和降解，肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

节能节水型印染助剂和设备的现状

从节能、节水、缩短工艺流程和环保的角度出发，介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。     

组学技术与果蔬采后质量和安全控制

果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。     

Heritability and correlations for body condition score and dairy form within and across lactation and age

The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

酚类物质的结构与性质及其与葡萄及葡萄酒的关系

酚类物质是一类大而复杂的化合物。葡萄与葡萄酒中常见的酚类物质可分为类黄酮和非类黄酮两大类，它们是葡萄中重要的次生代谢产物，与葡萄的抗病性、采后生理、贮存、保鲜等密切相关。葡萄酒中的酚类物质来自于葡萄果实、果梗、酵母代谢以及橡木桶，参与形成葡萄酒的味道、骨架、结构和颜色等，对红葡萄酒的特征和质量尤其重要。