芳香型水洗棉绗缝被的研制

用具有催眠作用的茉莉香型聚氨酯微胶囊对水洗棉绗缝被进行芳香整理,比较了各种整理工艺对产品蓬松性、手感以及芳香持久性等整理效果的影响,选择出相对较好的整理工艺。     

基于微胶囊技术的芳香纺织品研究进展

芳香纺织品作为一种高附加值产品，不仅可满足纺织品基本的防护、美观功能，还具备了情感镇定、抗菌等多功能作用，为人们追求健康舒适的生活方式提供了新的选择。本文综述了基于微胶囊技术的芳香纺织品的研究进展和发展趋势。首先简单介绍了芳香纺织品常用香料和生产方式；其次系统归纳了4种不同性能的芳香纺织品，并对芳香纺织品用微胶囊技术进行详细介绍；然后对比分析了芳香纺织品整理工艺和缓释性能测试方法的优缺点和研究现状；最后指出芳香纺织品的缓释性能、微胶囊技术及芳香整理技术存在的问题，并探讨了芳香纺织品的未来发展方向，旨在为芳香纺织品的后续研究提供参考及理论指导。     

国外专家回眸2007年家纺流行趋势

意大利消费者因受上世纪50年代复苏思潮的影响，设计风格注重实用性。表现方法通常采用木材、光器纤维的材质家居制品配以不同的印花、绣花家纺产品，营造出温馨舒适的家庭氛围，同时2008家居流行趋势变化趋向多样化。比如一向价格便宜的靠垫在设计方面采用了金、银等不同材质的点缀，使舒适柔软的靠垫成为意大利家纺设计中的一个新热点。     

针织毛巾绒、天鹅绒产品的特点——新产品介绍

针织毛巾绒、天鹅绒产品,目前在国际市场上颇为流行。在欧州、美州、东南亚、日本、香港、澳州用该产品制成的各类服装、室内用品、汽车靠垫等更是应用广泛,比比皆是,是针织品市场上的中、高档畅销货。     

靠垫的演变和设计特点

靠垫是家用纺织品的一个组成部分，具有实有性和装饰性。文章简述了靠垫的功能，并着重分析和探讨了靠垫的演变过程及其设计特点。     

多孔立体结构无纺布

日本东亚纺织公司以涤纶为原料开发出丝瓜状多孔立体结构无纺布,并被制成寝具和汽车靠垫等产品。在制造该产品时,先熔融聚酯树脂制成长纤维,并使其卷曲形成旋管线圈状,再用特殊的     

广绣饰品的研发与制作

通过对广绣光辉历史的回顾,分析其针法特点,除了学习与传承传统针法,也应拓宽广绣的发展方向,除了绣画之外将产品扩充到日用品方面,如饰品、靠垫、枕套等物件,让更多年轻人参与设计,学习并制作广绣产品。     

英国Welbeck公司研制出芳香面料系列

英国Welbeck公司近日研制出一款芳香系列面料产品，具有熏艾草、柠檬、玫槐和香草等4种味道让顾客选择。Welbeck公司设计师Lawrence指出：“只要轻轻摩擦衣服便会散发香味，而且这一系列芳香面料在经过50次家庭洗衣机洗涤后，仍能保持原来形状和气味。”     

广绣饰品的研发与制作

通过对广绣光辉历史的回顾,分析其针法特点,除了学习与传承传统针法,也应拓宽广绣的发展方向,除了绣画之外将产品扩充到日用品方面,如饰品、靠垫、枕套等物件,让更多年轻人参与设计,学习并制作广绣产品。     

代谢工程改造微生物合成单萜芳香产品的研究进展

单萜及其衍生物是重要的植物天然产物,且具有多种生物学功能。该类物质在多个领域中均表现出较高的开发利用价值,目前已被作为优质香精香料广泛应用于食品、饮料、化妆品和医药工业中,市场需求日益增长。从植物中提取这些单萜芳香产品存在着来源少、含量低和分离困难等缺点,很难满足市场需求。因此,开发生产单萜芳香产品可再生的微生物资源来补充甚至代替原有的植物资源就具有重要的理论意义和应用价值。近年来,研究人员利用代谢工程技术已经成功构建了合成单萜芳香产品的微生物细胞工厂,达到了利用微生物合成法生产该类工业产品的目的。本文主要从菌株改造、发酵优化及产物分离等角度总结了相关产物合成的代谢工程实例,并分析了目前利用代谢工程改造微生物合成单萜芳香产品所面临的瓶颈问题及其可能的解决方法,旨在为构建异源、廉价、高效生产单萜芳香产品的微生物细胞工厂并最终实现其绿色制造提供参考。     

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.     

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.     

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.