以磷为基础的用于纺织品的阻燃剂

大多数人们已经观察到，化学品阻燃剂是怎样在他们的日常生活中起着作用的。使用火的经验已经驱动了几千种产品对改善可燃性能的需要，它们包括地毯、家具、装饰织物、车辆、工作服、和建筑材料。     

含卤素的阻燃剂（二）

4 含氯阻燃剂 实用的有机氯化物阻燃剂是氯与碳直接联结的有机化合物,其最简单的代表是氯化石蜡以及氯化橡胶等,它们的含氯量约在40％～70％之间。例如含氯量为70％的氯化石蜡为白色粉末,比重为1.60～1.70,熔点为95～120℃,无毒,溶于氯代烃、芳烃,不溶于甲醇、乙醇、异丙醇等低碳醇。4.1 脂环类 在脂肪族氯化物中,以六氯环戊二烯为原料,可制备一些新的阻燃剂。例如在无水三氯化铝催化剂存在下,六氯环戊二烯生成二聚体全氯戊环癸烷,其反应如下: LD_50=6000mg/kg（白鼠,经口） 全氯戊环癸烷,也称十二氯八氢化-1,3,4-甲桥-2H环丁并戊搭烯。纯品为白色或淡黄色结晶,熔点483～487℃,在240℃升华,500℃以上分解。商品粒度为5～6μ,易于分散,与氧化锑并用于多种塑料,     

从阻燃剂的应用看防火特种纸的发展

由植物纤维造成的纸皆具有可燃性，它们一接触火就会化为灰烬。然而随着纸张用途的不断扩展和延伸，在许多情况下要求纸张具有阻燃性。比如建筑装饰纸和纸板、需要防火的包装、防火衬垫纸板等等。为了适应和满足许多制造行业的需要。对纸张的防火性能提出了较高的要求。     

以氢氧化镁为阻燃剂制备阻燃纸的研究

研究了以氢氧化镁为主的阻燃剂体系通过涂布加工工艺对纸张进行阻燃处理的阻燃效果.对所选用的阻燃剂(氢氧化镁、氢氧化铝、硼酸锌和微胶囊化红磷)进行有效组合,讨论了它们之间的协同作用,确定了有效的阻燃剂体系.结果表明,氢氧化镁、氢氧化铝、聚磷酸铵(APP)和红磷之间具有良好的协同作用;APP和红磷一样,都是添加量小但效果十分明显的增效阻燃剂;几种阻燃剂复配后纸张阻燃效果更好,续焰时间约为2.5s,续灼燃时间约为5s 炭化长度接近50 mm.     

氢氧化镁阻燃剂的优势探讨

分析了阻燃剂的发展趋势以及氢氧化镁无机阻燃剂优势,指出了海盐企业利用苦卤生产无机阻燃剂氢氧化镁的强大优势,为江苏海盐发展新的化工产品提供帮助。     

含硼阻燃剂的合成及性能研究

合成了四种有机硼阻燃剂-FRBN1、FRBN2、FRBN3、FRBSi，采用轧、烘、焙的方法施加到棉织物上；并且比较了它们的阻燃性能、物理机械性能等，结果发现FRBN，在所合成的这四种有机硼阻燃剂里面综合性能最佳，经FRBN3整理的织物损毁长度为2．2cm，撕破强力N8．38N，断裂强力为482．37N。     

阻燃剂对聚醚型软质PU泡沫塑料粘合强度的影响

本文主要研究了软质聚氨酯(PU)泡沫塑料在其焰熔层压过程中,阻燃剂对其性能的影响,分析了PU泡沫塑料中阻燃剂含量与其层压织物粘合强度的关系,从而获得最佳粘合强度。     

硼系阻燃剂的发展及现状

综述了硼系阻燃剂的发展历史,分析了国内外研制和生产状况,并对其前景进行了展望。     

我国溴系阻燃剂的现状及发展方向

介绍了溴系阻燃剂的优点和缺点,以及我国溴系阻燃剂的现状和发展方向.     

CP阻燃剂用于棉织物阻燃整理的工艺优化

介绍了阻燃整理剂CP对棉织物的阻燃机理，采用方差和多重比较法分析了4种工艺因素对棉织物阻燃性能的影响，并得出了最佳阻燃整理工艺。     

Free and bound volatile compounds in juice and peel of Jincheng oranges

Free and glycosidically bound volatile compounds in juice and peel of Jincheng oranges were investigated. Solid phase microextraction (SPME) was used for extraction of free volatile compounds. Bound volatile compounds in juice were isolated by using Amberlite XAD-2 column adsorption and methanol elution. Subsequently, they were hydrolyzed by almond β-glucosidase. Acid hydrolysis was also applied on the release of the bound fraction in juice. Both free and bound volatile compounds were then determined by GC-MS. A total of 26 and 40 free volatile compounds were identified in juice and peel, respectively. Terpenes followed by aldehydes were the major free volatile compounds both in juice and peel. Eleven and ten aglycons hydrolyzed by enzyme were identified in juice and peel, respectively. Benzenic compounds and hydroxyl esters were the main bound volatile compounds in juice, while C₁₃-norisoprenoid and monoterpenes were the most abundant bound volatile compounds in peel. 3-Oxo-α-ionol (41%) predominated in bound fraction of peel. Five aglycons hydrolyzed by acid were found in juice. p-Vinylguaiacol and eugenol were the two compounds found both after enzymatic and acid hydrolysis. Rhamnose, xylose, and glucose were determined as sugar moieties in juice.     

Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations

The effect of spontaneous fermentation and inoculated fermentation on the volatile compounds of orange wine was studied. The differences on volatile compounds of orange juice and orange wine were also observed. The volatile compounds were analyzed by sensory and instrumental analysis. Solid phase microextraction was used for extraction of volatile compounds. Sensory analysis indicated that no significant differences existed on the wine odor between the two methods. A total of 17 and 19 volatile compounds were identified and quantified in spontaneous and inoculated fermentations, respectively. Esters followed by alcohols and terpenes were the most abundant volatile compounds in the two orange wines. Thirteen of these compounds were present both in the two methods. Totally 31 volatile compounds were found in orange juice, and terpenes were quantitatively the dominant group. Esters were found to be the important volatile compounds formed during fermentation, such as isoamyl acetate, ethyl hexanoate, ethyl benzoate, diethyl succinate, ethyl decanoate and ethyl laurate, etc.     

低盐鱼酱油挥发性成分的固相微萃取和气相色谱-质谱法分析

用固相微萃取装置(SPME)萃取鱿鱼废弃物低盐鱼酱油的挥发性成分,利用气相色谱-质谱联用仪(GC-MS)对挥发性化合物成分进行了检测和定性分析。结果表明,鱿鱼废弃物低盐鱼酱油的挥发性成分有91种,包括7种酸、5种醇类化合物、26种羰基化合物、4种酯类化合物、18种含氮化合物、14种含硫化合物、5种呋喃类化合物、5种酚类化合物、7种碳氢类化合物,共同构成了鱼酱油的特殊风味。同时根据峰面积百分比可以初步推断,苯基乙醇、2-甲基丁醛、苯甲醛、苯乙醛、安息香酸乙酯、2-二甲氧基-苯酚、2-甲氧基-4-乙烯基苯酚、2-乙基呋喃、二甲基三硫化物、二甲基二硫化物、3-苯基呋喃、2-乙基-6-甲基吡嗪是鱿鱼加工废弃物低盐鱼酱油的主要挥发性化合物。     

蚕蛹异味物质的分离与剖析

利用同时蒸馏-萃取器(S·D·E)蒸馏、萃取20g蚕蛹粉末中异味物质,并经oldshow蒸馏柱和K·D浓缩仪浓缩后,由色-质联用仪(GC-MS)分离鉴定,得到39个确证异味化合物和18个未确证异味化合物,这些化合物主要是由烃、烯、醇、醛、酮、酸、酯、胺、硫化物、吡嗪类、呋喃类和酚类化合物组成。     

发酵乳酪乳清中风味物质的分析研究

采用顶空固相微萃技术(HS-SPME)对发酵乳酪乳清中挥发性风味物质进行提取,并利用气相色谱-质谱联用技术(GC-MS)对挥发性风味物质进行分离鉴定。共鉴定出30种化合物,其中酸类物质质量分数最高,占总量的19.85%;其次为酮类,占总量的12.55%。在发酵乳酪乳清中这些挥发性物质中酸类和酮类物质可能为其重要的风味特征物质。     

生、熟中华绒螯蟹肝胰腺和性腺中的挥发性成分比较

采用新型材料固相萃取整体捕集剂,提取中华绒螯蟹的挥发性成分。利用气相色谱-质谱联用仪对雄性中华绒螯蟹生、熟2 个部位（肝胰腺和性腺）中的挥发性成分进行分离鉴定,共得到8 类90 种挥发性物质。对这些物质进行显著性差异比较发现,除芳香族外,其他7 类挥发性物质在生、熟肝胰腺和性腺中均表现显著性差
异,且生样变成熟样的过程中,有大量的醛类、呋喃类、含氮类、含硫类化合物产生,推断这些物质是在加热过程中由风味前体物质反应分解生成。此后,通过相对气味活性值法,在这4 种样品中筛选出15 种主要挥发性物质和9 种主体呈香化合物。通过比较,其中癸醛、三甲胺、壬醛、辛醛被认为在生、熟肝胰腺和性腺呈香过程中都起到关键作用。     

刺梨皮渣和籽仁中游离态和键合态香气物质的比较

采用顶空-固相微萃取法提取刺梨皮渣、籽仁中游离态香气物质和酶法释放刺梨皮渣、籽仁中键合态香气物质,结合气相色谱-质谱法分析技术对刺梨皮渣和籽仁中的游离态和键合态香气物质进行定性和定量研究。结果表明,检出的刺梨皮渣中游离态香气物质有21 种,萜烯类物质最丰富,其次是酯类物质和酮类物质;检出的键合态香气物质有23 种,其中酸类物质最为丰富,其次是酚类物质和醇类物质。皮渣中游离态和键合态香气物质有很大差异,只有辛酸1 种物质都以游离态和键合态的形式存在。刺梨籽仁中检出游离态香气物质有9 种,萜烯类物质最为丰富,其次是醇类物质和酚类物质;检出的键合态香气物质有18 种,包括酸类8 种、酚类3 种、醇类3 种、羟基醛类2 种,羟基酯类和羟基酮类各1 种。籽仁中被释放出来的香兰素（3-甲氧基-4-羟基苯甲醛）和异香草醛（3-羟基-4-甲氧基苯甲醛）2 种羟基醛是重要的键合态香气物质。     

顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用分析黄酒中挥发性和半挥发性微量成分

利用顶空固相微萃取(HS-SPME)对黄酒中的挥发性和半挥发性成分进行萃取.采用气相色谱-质谱(GC-MS)技术对其进行分析,在黄酒中共检测到63种化合物,其中有32种化合物是首次检测到.酯类和芳香族化合物分别是黄酒中种类最多和含量最多的两类化合物.结果表明,该方法适合分析黄酒中挥发性和半挥发性微量成分,比传统预处理方法更简单、效果更好.     

金华火腿挥发性风味的分离与鉴定

<正> 金华火腿是我国最著名的火腿品种,素以经久耐藏,芳香独特而著称。我国其他地方名腿的加工技术也都是由金华引进技术,经演变而成的.因此金华火腿的风味无疑是我国腌制火腿的代表,但对这一传统食品的风味了解极少。     

Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk

ABSTRACT: The volatile compounds of soymilk prepared from 5 soybean varieties grown in 2 locations were isolated and separated by a dynamic headspace analyzer and capillary gas chromatography. The coefficient of variation for the quantitative analysis of volatile compounds of soymilk by dynamic headspace analysis was less than 3.0%. Soybean varieties and growing locations had significant effects on the volatile compounds of the batches of soymilk at α= 0.05. The higher the soybean protein, the higher was the volatile compounds of soymilk. Correlation coefficient between the protein content and the volatile compounds of the milk was 0.99. Thirty-eight volatile compounds of soymilk were identified by a combination of mass spectrometry and gas chromatographic retention times of standard compounds. Most of the identified compounds were formed by the lipid oxidation of soymilk. However, 2-pentylfuran, dimethyl disulfide, and dimethyl sulfide were formed by singlet oxygen. The beany or green flavor that makes the soymilk unpleasant or unacceptable to Westerners may be due to 2-pentylfuran, which is formed from linoleic acid by singlet oxygen. The beany flavor can be eliminated by processing the soymilk with a minimum exposure to light and air.