棉织物湿态交联免烫整理工艺的研究

在酸性催化剂MgCl2.6H2O存在的温和条件下,采用醚化2D树脂对经烧毛、退浆、丝光工艺处理过的纯棉色织物运用湿态交联工艺进行免烫整理。从树脂用量、交联时间、pH值、催化剂用量及强力保护剂用量等工艺参数入手,对湿态交联工艺进行研究。从干、湿折皱回复角、强力保留、甲醛释放量、色差、交联程度等判定免烫整理织物的各项性能。     

影响潮态交联工艺的因素研究

研究了影响潮态交联整理织物性能的几个重要因素,包括预烘条件、交联剂用量、pH值和堆置时间等,确定了较佳的潮态交联工艺,即F-ECO 200 g/L,MgCl2·6H2O 25%,1.8 M盐酸30 mmol/L,堆置24 h,80℃预烘2 min.整理后织物的测试结果表明,干、湿折皱回复角可达260.8°和285.8°;经纬向的断裂强力保留率分别为63.6%和68.2%;甲醛含量为50.3 mg/kg.潮态交联织物的回潮率和染色K/S值,均较干态交联时大.通过扫描电镜发现,潮态交联时织物部分处于溶胀状态.     

水性聚氨酯在全棉织物免烫整理中的应用

采用单因素变量法研究常见的8种水性聚氨酯在醚化2D树脂整理体系中对棉织物免烫整理效果和强力的影响,并讨论强力保护剂在醚化2D树脂和水性聚氨酯复配整理中对棉织物折皱回复性能和强力保留效果的影响。结果表明:水性聚氨酯加入醚化2D树脂整理体系后,棉织物折皱回复性能、强力保留率均有不同程度的增加,其中水性聚氨酯3458整理棉织物折皱回复角最高可达275.00°,强力保留率提升12.35%;水性聚氨酯6222整理棉织物强力保留率高达69.52%,折皱回复角达到243.75°。强力保护剂可提高免烫整理后棉织物的强力保留率,但过量的保护剂会使织物折皱回复性能下降。在醚化2D树脂质量浓度为100 g/L,水性聚氨酯3458质量浓度为40 g/L,强力保护剂质量浓度为35 g/L时,织物免烫效果最佳,折皱回复角高达271.25°,强力保留率高达65.12%。     

棉织物的潮态免烫整理

采用免烫整理剂LF对棉织物进行潮交联免烫整理。通过对免烫整理效果影响参数的研究及正交优化试验，确定了整理剂LF整理棉织物的最优工艺参数，即整理剂LF用量200g／L、催化剂浓度30％（相对整理剂）、潮态堆置时间24h、pH值2．0。在此条件下，整理后织物的折皱回复角达到220°-230°，强力保留率大于60％，布面甲醛含量低于75mg／kg。     

甲醇醚化2D树脂的合成及应用

为降低2D树脂中的游离甲醛量和整理织物的甲醛释放量,采用两步法合成2D树脂,再用甲醇对其进行醚化改性。优化的醚化2D树脂合成工艺为:n(甲醇)∶n(2D)=3.5∶1.0,催化剂1.5%,甲醛捕捉剂5%,反应p H值3.0,70℃反应4.0 h。用其整理的织物甲醛释放量为44.29 mg/kg,折皱回复角约为224.92°,撕破强力保留率为48.85%。     

二元复配抗皱整理剂在DP整理中的应用性质研究

将醚化2D树脂与柠檬酸二元复配作为抗皱整理剂,通过对整理后的棉织物的白度、折皱回复角、拉伸断裂强力保留率和撕破强力保留率的综合分析比较,确定了最佳的复配比和工艺条件.通过实验,确定了二元复配整理剂溶液的最佳整理pH值.最后分析了复配整理剂整理后的棉织物中的酯键和醚键的交联情况.     

无甲醛免烫整理剂DM-3540抗皱整理工艺

研究了无甲醛免烫整理剂DM-3540在棉织物抗皱整理时,DM-3540的用量、催化剂Na3PO4的用量、pH值、焙烘温度和时间对棉织物折皱回复角、白度、断裂强力和撕破强力保留率的影响.指出无甲醛免烫整理剂DM-3540对棉织物的最佳抗皱整理工艺为:DM-3540用量160 g/L、催化剂Na3PO4用量8g/L、pH值5.0～6.0,二浸二轧(轧余率85％),85℃预烘2 min后,180 ℃焙烘2.5 min;在DM-3540抗皱整理配方中加入20 g/L柔软剂VS可改善织物的手感,不同程度提高织物的折皱回复角、撕破强力保留率和断裂强力保留率,且不影响棉织物的白度.     

预处理对棉织物免烫整理效果的影响

为提高棉织物的免烫效果,采用丝光、液氨、丝光—液氨以及液氨—丝光分别对漂白棉织物进行预处理,并对处理后织物进行潮交联整理,测试了织物的折皱回复性能和拉伸断裂性能,研究了不同预处理工艺对棉织物免烫整理效果的影响。结果表明:液氨处理可提升漂白织物的折皱回复性能和强力;液氨和丝光联合处理的工艺顺序影响处理后棉织物性能,"丝光—液氨"处理对织物折皱性能和强力的提升均高于"液氨—丝光"处理;液氨联合潮交联整理后织物折皱回复角最高,可达270.67°,其强力保留率为77.42%;"丝光—液氨"联合潮交联整理后织物强力保留率最高,可达82.97%,折皱回复角为266.17°; 4种预处理联合潮交联可有效提升整理后织物强力保留率,同时达到较好免烫效果。     

棉织物的低用量BTCA/免烫树脂复合抗皱整理

采用低用量丁烷四羧酸(BTCA)和免烫树脂对纯棉织物进行复合抗皱整理。研究了免烫树脂用量和不同整理工艺对棉织物抗皱性能的影响,探讨了不同整理工艺对BTCA与棉织物酯交联度和整理织物甲醛释放量的影响。结果表明:采用BTCA和免烫树脂对棉织物两步法抗皱整理时,BTCA的酯交联度高,整理织物具有较好的抗皱性,折皱回复角(WRA)由原布的128°提高至250°,纬向撕破强力保留率为63.3%,同时整理织物的甲醛释放量比单独用免烫树脂降低了近一半。     

乙二醇醚化DMDHEU工艺研究

介绍了乙二醇醚化DMDHEU树脂的工艺.探讨了乙二醇用量、醚化时间、醚化温度以及醚化体系pH对改性DMD HEU树脂性能的影响.通过测定和分析树脂的羟甲基甲醛含量、游离甲醛含量以及整理后织物上游离和水解的甲醛含量、折皱回复角、撕破强力等性能,确定了较佳的醚化工艺:乙二醇24%(对DMDHEU质量),55～57℃,4 h,pH 3.2.醚化后树脂的游离甲醛含量低于0.3%,整理后织物上游离和水解的甲醛含量为33.18 mg/kg,折皱回复角较原布提高了近100°,经纬向撕破强力保留率均高于50%.     

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.     

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.     

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.     

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.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

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.