纯棉织物的醚化2D树脂成衣免烫整理

为探索醚化2D树脂对纯棉织物抗皱整理的可行性和最佳工艺设置,设计正交试验探究醚化2D树脂、催化剂、保护剂、柔软剂在成衣免烫技术中的应用工艺,确定最佳工艺为醚化2D树脂F-AP质量浓度150 g/L、催化剂FM质量浓度40 g/L、保护剂HDP质量浓度35 g/L、柔软剂NUP质量浓度15 g/L。应用SPSS统计分析软件对4种助剂对棉织物的抗皱整理效果做显著性检验,结果表明:相对另外3种助剂,醚化2D树脂对棉织物的抗皱整理效果影响最为显著。重点分析了醚化2D树脂对整理后织物性能的影响,发现醚化2D树脂质量浓度超过160 g/L时,棉纤维与树脂的反应呈现饱和,使棉织物折皱回复角和断裂强力变化趋缓,过多的树脂残留使纱线间的摩擦力增加,对织物抗撕破起负效果。     

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%。     

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%。     

牛仔织物压皱树脂整理

讨论了牛仔压皱树脂整理中,复配催化剂种类与配比、增硬剂和强力保护剂用量对压皱效果、强力损失和色变的影响。优化后的牛仔压皱树脂整理处方为:2D树脂用量70 g/L,增硬剂20 g/L,强力保护剂TF-65215 g/L,渗透剂JFC 2 g/L。整理的牛仔布压皱效果好,强力损失较小,色变较小。     

纺织专利信息（Ⅱ）

本发明公开了一种抗皱整理强力保护剂,包括50～120g／L的改性2D树脂、5～30g／L的催化剂、10～50g／L的柔软剂、1～3g／L的渗透剂、40～200g／L的聚乙二醇。用该制剂整理织物,可以得到优异的抗皱性能,织物的弹性、强力保留率、染色K／S值等都得到大幅度的改善。另外,使用该强力保护剂可以使整理工艺中的焙烘温度由原来的150℃大幅度降低至120℃,可以降低生产中的能耗。     

棉子糖基无甲醛亲水性免烫整理剂制备及应用

为解决染整行业常用抗皱整理剂整理棉织物甲醛释放、亲水性降低问题，通过TEMPO-NaIO4选择性氧化体系对棉子糖进行两步氧化，制备一种新型的无甲醛亲水性抗皱整理剂——棉子糖多醛酸整理剂（简称openRa）。采用盐酸羟胺-甲基橙滴定法测定其醛基含量，并利用FTIR、1H NMR表征了openRa分子结构；优化openRa对棉织物抗皱整理的最佳整理工艺，并对比分析openRa在提高织物抗皱效果和亲水性能的优势。结果表明：openRa整理织物的最佳工艺为：openRa的浓度为100～150 g/L,pH值为4.0,SHP∶MgCl2=8∶12,150℃焙烘3 min和180℃焙烘2 min。与丁烷四羧酸、柠檬酸、醚化2D树脂和戊二醛等常规整理剂比较，经过openRa整理后，折皱回复角达到了261.5°、白度为61.5%，强力保留率≥65.0%，同时整理后织物的润湿时间≤2 s。     

甲醛捕捉剂在棉色织物免烫整理中的应用

为降低免熨整理后棉色织物上的甲醛释放量,选择4种甲醛捕捉剂对2D树脂整理后的织物进行处理,探讨了甲醛捕捉剂种类、用量对甲醛残留含量、DP值以及强力的影响.结果显示,选用SD-306C捕捉剂,其质量浓度为60 g/L时具有较好的甲醛捕捉性能;甲醛捕捉工艺以皂煮+甲醛捕捉剂处理最为有效.此外,甲醛含量测试方法以水萃取法测试值较为稳定.     

纯棉织物的免烫整理工艺优化

采用不同的免烫树脂对纯棉织物进行整理,以平整度、撕破强力、拉伸强力、甲醛含量、折皱回复角等指标来表征整理织物的免烫性能。优化的整理工艺为:树脂FEL 100 g/L,催化剂20 g/L,强力保护剂20 g/L,柔软剂30 g/L,160℃焙烘2 min。整理后织物DP等级达3.2级,断裂强力保留率达到80%。     

纯棉织物免烫整理工艺的优化

对纯棉染色纱卡织物进行免烫树脂整理.以免烫等级、断裂强力保留率、撕破强力提升率为指标对整理剂、催化剂和纤维保护剂进行筛选,并对整理工艺进行优化.优化工艺为:PCR-2树脂80 g/L,纤维保护剂PE-208 20 g/L,催化剂F-M 30 g/L,JFC 2 g/L,160℃焙烘3 min.经测试,产品DP达到3.5级.此外,纤维保护剂PE-208对整理织物的撕破强力有显著的提升效果.     

醚化2D树脂潮态交联工艺

采用醚化2D树脂，以MgCl2·6H2O为催化剂，在室温条件下对棉织物进行潮态交联。研究了树脂用量、催化剂用量、pH值及堆置时间等因素对整理织物折皱回复角、断裂强力保留率、白度和甲醛释放量的影响。优化的醚化2D树脂的潮态交联工艺为：醚化2D树脂用量200g／L，MgCl2·6H2O用量为24％（相对树脂用量），pH值2，堆置时间24h。结果表明，整理后棉织物的折皱回复角有所改善，强力保留率在60％，甲醛释放量小于75mg／kg。     

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.     

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.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.