新型有机硅季铵盐抗菌剂的合成

采用苄基氯季铵化叔胺基硅油合成了新型的有机硅季铵盐抗菌剂。研究了原料配比、溶剂用量、反应温度、反应时间对产品抗菌性的影响。优选了合成工艺条件：n（叔胺基硅油）〖KG-*5〗∶〖KG-*5〗n（氯化苄）=1.0〖KG-*5〗∶〖KG-*5〗1.2,溶剂质量与两反应物的质量比为1〖KG-*5〗∶〖KG-*5〗1,反应温度75 ℃,反应时间8 h。测试了自制有机硅季铵盐的抗菌效果,对大肠埃希菌的抑菌圈可达11.5 mm,对金黄葡萄球菌的抑菌圈可达13.1 mm。抗菌整理织物具有较好的耐洗性。     

磁性针织面料染色

磁性纤维针织面料是在聚合物纺丝过程中加入纳米级磁性微粒。试验采用二浴法对磁性纤维/粘胶纤维混纺纱进行染色,分散染料高温高压法上染磁性纤维的最佳工艺为：分散蓝2BLN 2.5%（omf）,染色温度130 ℃,染色时间60 min,染浴pH值6.0,升温速率1.8 ℃/min,浴比1〖KG-*9〗∶〖KG-*2〗50。染色后的织物的耐摩擦色牢度、耐汗渍色牢度和耐洗色牢度在4级以上,磁感应强度在0.8～1.1 Gs,适合开发各类保健针织产品     

聚丙烯酸酯涂料染色黏合剂

采用种子聚合法制备具有核壳结构的聚丙烯酸酯乳液。通过引入交联单体和优化核壳结构,有效解决涂料染色黏合剂热粘冷脆、手感与牢度不能兼顾等问题。结果表明：采用种子聚合法可制备稳定性较好的聚丙烯酸酯乳液,其中MMA?17%,BA?21%,GMA?7%,核层中单体用量为21%,其中软硬单体比例w(BA)〖KG-*9〗∶〖KG-*2〗w(MMA)=1〖KG-*9〗∶〖KG-*2〗4。另外,通过FT IR、TG和静态接触角（SCA）表征了聚丙烯酸酯乳液的核壳结构。     

活性阳离子染料及毛/腈混纺染色新工艺

目前,国内外毛/腈混纺绒线染色主要采用阳离子染料及酸性染料分别染混纺绒线中的腈纶及羊毛部分.采用一浴法时无法解决阴阳离子染料沉淀所造成的染色质量问题,而且两浴法则染色周期长,能耗及染料消耗大,成本高.为攻克上述难题,北京服装学院于87年承担了纺织部重大科研项目“活性阳离子染料及毛/腈混纺染色新工艺”的科研课题,经过近4年的刻苦攻关,终于研制出用一种染料能同浴染毛/腈两种纤维织物的新型活性阳离子染料及相应的工艺软件,于6月20日通过纺织部主持的部级鉴定.     

活性阳离子染料及毛/腈混纺染色新工艺研制成功

目前,国内外毛/腈混纺绒线染色主要采用阳离子染料及酸性染料分别染混纺中的腈纶及羊毛部分。采用一浴法时无法解决阴阳离子染料沉淀所造成的染色质量问题。两浴法染色周期长,能耗及染料消耗大,成本高。为攻克上述难题,北京服装学院于1987年承担了纺织部重大科研项目“活性阳离子染料及毛/腈混纺染色新工艺”的科研课题,经过近4年的刻苦攻关,终于研制出用一种染料能同浴染毛/腈两种纤维织物的新型活性阳离子染料及相应的工艺软件,于1991年6月20日通过纺织部主持的部级鉴定。该项研究成果采用原料可立足国内的三氟     

助剂及工艺条件对毛腈混纺织物一浴法染色的影响

对于毛腈混纺织物的染色，可以采用两浴法，一浴两步法和一浴法。两浴法是用酸性染料，酸性媒介染料染羊毛，用阳离子染料染腈纶，分别在两浴中染色。这种方法工艺允许波动范围较大，但染色时间长，而且水、电、汽等能耗大。一浴法染色是在分散剂的作用下，羊毛用酸性染料或中性染料，腈纶用阳离子染料在同浴中染色，工艺时间最短。但因涉及到阴、阳两种离子同浴染色问题而较复杂。本文就一浴法染色中的一些影响因素进行了分析。     

羊毛织物阳离子聚氨酯机可洗防毡缩整理

将自制的芳香族阳离子型水性聚氨酯乳液、丙烯酸酯改性阳离子型水性聚氨酯乳液、环氧树脂改性阳离子型水性聚氨酯乳液和有机硅改性阳离子型水性聚氨酯乳液用于羊毛织物的“机可洗”防毡缩整理,研究了阳离子聚氨酯对羊毛织物的毡缩率、泛黄指数和手感的影响。芳香族阳离子型水性聚氨酯处理后的防毡缩效果逊于其他三者,以2〖KG-*5〗∶〖KG-*5〗4环氧树脂和有机硅改性的聚氨酯乳液制备的复配乳液整理的羊毛防毡缩效果为佳,其优化工艺为：聚氨酯复配乳液60 g/L,90 ℃烘干,150 ℃焙烘。该工艺整理织物洗涤20次后仍保持较低的毡缩率。     

毛/麻混纺织物中亚麻纤维的改性及染色性能研究

文章以环氧氯丙烷和三甲胺(TMA)反应合成的2,3-环氧丙基三甲基氯化铵改性剂对亚麻粗纱进行阳离子改性,并设计了亚麻粗纱的改性实验。利用正交试验设计并通过对断裂强力、酸性染料上染百分率的测试分析探讨改性的最佳工艺条件,利用红外光谱对接枝后的亚麻纱线进行官能团表征测试,并通过各种酸性染料对改性前后的亚麻纤维的染色照片对比,进一步验证了酸性染料对改性后的亚麻纤维染色的可行性,为实现酸性染料对毛/麻混纺织物的一浴一步法染色奠定了基础。     

毛腈混纺针织物染色

文中介绍了毛腈混纺针织物只染腈纶、只染羊毛及毛腈一浴法染色工艺.腈纶纤维可采用阳离子染料、分散染料及分散型阳离子染料染色.羊毛纤维采用酸性染料染色.由于阳离子染料对腈纶的亲和力大,在染色过程中应加入阳离子型缓染剂,并应控制染色温度、降温速度、浴比和pH值.     

羊毛/腈纶混纺织物一浴法染色研究

羊毛织物经过阴离子型助剂改性,通过调节改性剂用量、碳酸钠用量、改性温度、预处理时间以及改性时间来测定上染百分率确定改性工艺,得到羊毛阴离子改性的最佳改性工艺,最后评价了羊毛/腈纶混纺织物一浴法阳离子染料染色的性能。实验结果表明,阴离子助剂改性羊毛可以用阳离子染料进行染色,从而使混纺织物的上染百分率得到显著提高,染色牢度均令人满意,而且断裂强度和断裂伸长率改变不大,实现了羊毛/腈纶混纺织物阳离子染料一浴法染色。     

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.     

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.