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1.
讨论了一种AOX较低的漂白剂——过醋酸在灯芯绒织物上的应用,确定了过醋酸漂白灯芯绒织物的最佳工艺条件:15%的过醋酸7g/L、pH值7左右、温度70℃,时间80min、焦磷酸钠3g/L。浴比1:30。用焦磷酸钠作为过醋酸漂白的稳定剂,对提高白度很重要;同时就漂白效果及染后表观色深与过氧化氢漂白工艺进行了比较。  相似文献   

2.
《印染》2005,31(5):57-57
研究过醋酸浓度、pH值、温度和时间等因素对亚麻、棉织物漂白的影响。结果表明,过醋酸漂白纤维素纤维织物,在中性或近中性浴,温度60~70℃条件下可获得较好的白度,其白度值与氯.氧漂相当。过醋酸漂白亚麻和棉织物较适宜的浓度分别为8~9g/L和6~7g/L。延长漂白时间,棉的白度增加不大,亚麻有所提高,尤其对麻皮色素的破坏有利。  相似文献   

3.
王晓明 《印染》2004,30(10):8-11
常见的几种漂白剂如次氯酸钠、亚氯酸钠、过氧化氢等在漂白时都会不同程度地产生可吸附有机卤化物AOX,对环境造成污染。本项目讨论了一种AOX较低的漂白剂——过醋酸在苎麻织物上的应用,确定了过醋酸漂白纯苎麻织物的最佳工艺条件为:过醋酸7g/L、焦磷酸钠浓度37g/L,pH值6左右、温度70℃、时间80min、浴比1:30。用焦磷酸钠作为过醋酸漂白的稳定剂,可提高白度。文章还就漂白效果及染后表观色深与过氧化氢漂白工艺进行了比较。  相似文献   

4.
纯棉织物过醋酸漂白的研究   总被引:10,自引:4,他引:6  
次氯酸钠作为织物漂白剂,对环境构成严重危害已被公认,寻求其替代品的任务迫在眉睫,过醋酸有望成为替代品。本文在系统实验基础叟,确定了过醋酸漂白纯棉织物的最佳工艺条件:过醋酸7g/L、p值7、温度为90℃,时间对漂白效果影响不明显,可根据产品白度和生产工序间的同步关系选择;焦磷酸钠作为过醋酸漂白的稳定剂,对提高白度很重要;用活性黄B-4RFN和直接红2B耻染过醋酸的氯-氧漂织物,所得表观深度差别不大。  相似文献   

5.
针对棉、麻和毛纤维不同的形态结构及化学性能,对其采用超声波-生物酶煮练,再进行双氧水漂白。通过正交试验和单因素试验,优化了生物酶-超声波煮练工艺:精练酶ATM 1 g/L、退浆酶DL 2 g/L、纤维素酶8000A 1 g/L、渗透剂LFD-30 2 g/L、煮练温度55℃、煮练时间20 min、浴比1∶10;漂白工艺为:30%双氧水6 g/L、多功能助剂2 g/L、氧漂稳定剂3 g/L、100℃漂白30 min;处理后半成品的毛效、白度、强力均符合要求,羊毛纤维损伤小。  相似文献   

6.
染苑精萃     
《印染》1997,(11)
纤维素酶的活性和整理效果 97099纤维素酶的活性通常是以其对各种纤维素及其衍生物的活性来描述的,同时也应包括在模拟各种机械搅拌大车生产时的活性。通过对3种已知组成的纤维素酶混合物和两种商品纤维素酶进行比较,织物结构和起球现象是影响纤维素酶活性的重要因素,尤其在高机械作用时。结果表明,酶处理会改变纤维素纤维形成或消除起球性及原纤化的性能。摘译自美国《纺织化学家和染色家》,1996,6,20~32过醋酸漂白 97100纯棉花边和刺绣品大多用次氯酸钠和过氧化氢漂白,但次氯酸钠漂白严重污染环境。本文提出一种与环境友善的过醋酸漂白工艺,它能替代常用漂白工艺。文章介绍了过醋酸漂白原理及最佳漂白工艺条件:pH值7,70℃,60~70min,15%过醋酸15g/L。用过醋酸漂白对纤维损伤小,白度达80.2,而过醋酸-过氧化氢漂白,白度则可达87.9%。  相似文献   

7.
大豆蛋白纤维的过醋酸漂白研究   总被引:10,自引:4,他引:6  
刘夺奎  董振礼  臧海英  张莹 《印染》2003,29(2):10-12
针对大豆蛋白纤维的物理和化学性能,发现采用过醋酸漂白工艺效果最好,研究了漂白剂浓度、工作液pH值、温度、时间等对漂白效果的影响,制订了最佳工艺方案:过醋酸10g/L,pH值7,温度80℃,时间100min。方差分析表明,浓度和温度对漂白效果影响最显著;其次为时间因素;pH值影响不显著。  相似文献   

8.
《印染》2016,(12)
以自制的金属肽配合物作为双氧水漂白催化剂,构建双氧水/金属肽配合物漂白新体系,研究该体系对棉织物漂白效果及纤维损伤度的影响。得到的双氧水低温浸渍漂白优化工艺为:金属蛋白配合物2 g/L,30%H_2O_2 10 m L/L,精练剂0.2%(omf),渗透剂JFC 1 g/L,70℃处理20 min,再加入Na_2SiO_3 3 g/L,处理40 min。结果表明,金属肽配合物能有效促进双氧水漂白,实现双氧水的低温低碱漂白。与传统高温高碱漂白相比,新体系漂白工艺具有节能环保的优势,且纤维损伤小。  相似文献   

9.
吴绍明  占敏华  陈洋 《印染》2020,(4):22-26
为了改善PLA-PHBV纤维与天丝、棉纤维混纺织物染色过程中强力损失过大的问题,采用中温型分散染料、高温无(低)碱活性染料对织物进行染色,研究了漂白工艺、分散染料染色工艺、活性染料染色工艺、皂洗工艺等对织物强力、K/S值和色牢度的影响。优化的前处理漂白工艺为:双氧水5 g/L,氧漂稳定剂one 2 g/L,碳酸氢钠0.2 g/L,60处理30 min,浴比l:20。分散染料染色工艺为:ACE-蓝分散染料‰,匀染剂1.0 g/L,醋酸0.5 g/L,90℃保温染色30 min,浴比1:20。活性染料染色工艺为:SG蓝活性染料1‰,元明粉60g/L,碳酸氢钠5g/L,浴比1:20,80℃保温染色时间30 min。皂洗工艺为:2033A皂洗剂1g/L,螯合分散剂1g/L,浴比1:20,65℃皂洗10 min。经过上述工艺整理的PLA-PHBV/天丝/棉织物强力损伤较小,KZS值较高。  相似文献   

10.
大豆蛋白纤维针织物过氧化尿素漂白   总被引:2,自引:0,他引:2  
沈加加  罗晓菊 《印染》2006,32(18):20-22
采用过氧化尿素对大豆蛋白纤维针织物进行漂白,研究了漂白剂浓度、硅酸钠用量和温度对漂白效果的影响.结果表明,过氧化尿素漂白效果优于双氧水漂白,优化后的漂白工艺为:过氧化尿素12~20 g/L,硅酸钠3~5 g/L,渗透剂JFC 2 g/L,温度80 ℃,时间90 min,浴比1:50.  相似文献   

11.
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.  相似文献   

12.
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.  相似文献   

13.
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.  相似文献   

14.
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.  相似文献   

15.
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.  相似文献   

16.
17.
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.  相似文献   

18.
Capillary electrophoresis (CE) and polarized light microscopy (PLM) were utilized in the detection of the adulteration of locust bean gum with guar gum. For CE analyses, standards of locust bean and guar gums were extracted with 30% CH3CN, removing the residual proteins from the gum matrix. A 8.75 mM NaH2PO4-20.6 mM Na2B4O7 buffer, pH 9, was used to separate these proteins and to identify marker proteins that were present in the guar gum. These markers did not co-migrate with components in the extracts of mechanically processed locust bean gum, and are used as indicators of adulteration. Using PLM with toluidine blue and iodine staining techniques, unadulterated locust bean gum samples were distinguished from mixed samples through the differential staining of components in locust bean versus guar and tara gums. These experiments in the use of CE and PLM provide orthogonal and complementary methods for the verification of 'true' positives and the elimination of 'false' positives.  相似文献   

19.
An investigation is described in which various polyfunctional compounds were applied to wool in attempts to stabilize the temporary improvements in wrinkle-recovery brought about by ‘annealing’. Several reactive systems involving formaldehyde were found to produce the desired permanently improved wrinkle-recovery.  相似文献   

20.
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.  相似文献   

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