桑蚕茧解舒试验(竹或)速对试验数据的影响

桑蚕茧解舒试验笺速的快慢,对测定茧质参数值有着密切的关系,目前各省在桑蚕干茧检验中解舒笺速还不尽一致。为贯彻GB9111—88桑蚕茧(干茧)检验方法标准中规定的解舒(?)速,了解各种不同(?)速对解舒试验数据的影响,以利分析历年来不同解舒(?)速所得的检验资料。本文介绍了不同解     

日本蚕茧解舒测定

据日本蚕茧用户反映,我国所供应的蚕茧解舒率数据都高于日本测试的解舒率。日本测试的解舒率是我国测试结果的65～75%,如我国测试的解舒率为70%,日本测试只有50%左右。经日本群马县茧检验所的简要介绍,蚕茧解舒测定的工艺是用自动缫丝机3绪,测试     

执行烘茧方针 提高蚕茧解舒

国家制定的烘茧方针是 :“防止鲜茧、半干茧发生蒸热、发霉变质 ;全干茧适干均匀 ,防止偏老偏嫩 ;烘茧方法上防止高温急干和低温长时间闷烘 ,为提高原料茧解舒而努力”。烘茧方针明确要求茧站在烘茧中必须做到鲜茧半干茧不蒸热、霉变 ,全干茧适干均匀 ,烘茧供温排湿合理。其目的是保全茧质 ,补正茧质 ,提高解舒。解舒是指蚕茧在缫丝中茧丝离解难易的程度 ,它是蚕茧质量好坏的一个重要指标。解舒好 ,缫丝时落绪、添绪次数少 ,可以提高缫丝效率 ,增加单位时间的丝产量 ,以及减小纤度偏差 ,提高生丝品位 ,还能降低缫折。实验证明 ,影响蚕茧解舒…     

不同萤光色茧静态解舒张力特性分析

用电子强力仪对蚕茧的静态解舒张力(胶着力)进行测定,获得紫和蓝萤光色茧的解舒较黄、白萤光色茧差,并得到以下结论:1.落绪的原因取决于胶着力峰值的大小和频数,而不是平均胶着力,多点胶着群峰值会大于正常值的数倍;2.紫、蓝块斑萤光色茧有更大的胶着力峰值和频数,其落绪概率也大,可望利用萤光技术快速检测蚕茧的解舒质量。     

湿度对茧丝解舒的影响

解舒率是缫丝工业原料茧的重要质量指标之一,解舒率高低不仅直接影响缫丝成本,而且制约生丝质量,左右生丝在丝绸工业中的纺织价值。解舒良好的茧,缫折小,台时产量高,缫丝费用低,缫得的生丝纤度均匀,清洁好,净度优。反之,原料茧解舒不良,缫折增大,频繁添绪接绪,劳动强度加大,台时产量下降,缫丝费用显著提高。同时由于频繁添绪,生丝纤度时粗时细,吊糙增加,繁节增多,严重影响生丝质量。蚕茧的解舒受蚕儿饲养、蔟中保护、采茧售茧、蚕茧收烘、缫丝煮茧等多环节中温度、湿度、气流蔟具、蚕品种、煮茧工艺等诸多因素的影响,其中尤以湿度的影响最为…     

桑蚕茧鲜茧检定与干茧检验比较

比较了桑蚕茧鲜茧检定与干茧检验在样茧抽取、茧质分级标准、检验设备和工艺条件、解舒检验计算方法上的不同点。检验结果表明，两种检验法对同品种、同期茧的检验成绩差异很小。     

DJ850型茧检定热风烘茧机探讨

DJ850型茧检定热风烘茧机是浙江省目前用于茧质检定的专业配套机械,该机是科研单位和有关厂家引进日本样机改进制造,是桑蚕茧进行干燥检验和调查蚕茧质量的主要设备,由于烘茧检验是茧质检定的第一道工序,其检验结果直接影响到选剥茧检验和解舒检验的检定数据,关系到“组合售茧,缫丝计价”这一新评茧法的推广。因此,保证烘茧机工作状况良好和检验结果的     

触蒸后二次渗透煮茧工艺的应用

近年来,随着自动缫丝机普及率的提高,蚕茧原料比较紧缺,为解决企业停产所带来的损失,各制丝厂纷纷自购原料。但市场流通原料来源往往比较复杂,茧质差异大,给生产带来许多困难。山东某一制丝厂曾购进了部分俄罗斯茧,该原料茧形极不整齐,试缫解舒低,吊糙多,缫折大。显然要生产该原料必须将煮茧作为突破口。经过多次对煮茧工艺的调整,摸索出了适合该原料的触蒸后二次渗透煮茧工艺。一、茧质分析该原料试样茧质资料如表1。表1　试样茧的性能色泽平均茧幅(mm)茧幅整齐率(%)公斤茧粒数(粒)上车率(%)解舒率(%)落绪分布率(%)外中内单纤度(dtex)新茧…     

自缫绪下茧粒数统计分析系统研究

针对生丝纤度管理水平低下的问题,为实现自动缫丝机茧粒数采集和分析,研究开发了自缫茧粒数采集仪和数据分析系统软件。实现茧粒数采集仪以AVR单片机ATmega64为控制器,数据分析软件以VB为开发环境。通过连接数据分析系统软件与采集仪,对生成的mdb文件进行分析。实践表明,绪下茧粒数分析系统可替代现有人工抄录、计算等批绪工作,茧粒数采集仪具有人工采集、即时计算特点;数据分析系统软件具有分类、分析、统计等功能,为缫丝企业跟踪分析异常纤度、提高生丝品质提供了技术解决方案。     

一艘航行在桑海茧波上的巡航舰——2012年云南桑蚕干茧公检工作纪实

2012年,是桑蚕干茧公证检验在云南实施的第三年,随着桑蚕干茧公检工作的不断深入,在云南的影响力也不断地扩大,公检的实质性及有效性得到很好的体现和加强,云南省纤维检验局干茧实验室就像一艘航行在普洱桑海茧波上的巡航舰,为云南蚕桑产业的健康发展保驾护航. 2012年的桑蚕干茧公检工作从6月正式开始,结合云南桑蚕茧的养殖和收购进度,到2012年12月31日为止,共受理报验了云南佳浩茧丝绸集团公司的干茧199批,检验后检验量达到1854.52881吨,平均质量标志为4A35731,清洁为99.0分,洁净为93.30分,毛茧出丝率为34.96％,解舒丝长为307.7m,万米吊糙为2.7次,解舒率为66.08％,上车茧率86.59％,毛折2.88,茧层率48.91％,粒茧原量0.7358g/粒.桑蚕干茧公证检验不但为干茧交易双方提供了公平公正的计价依据,同时,还为公司对下属各收购茧站进行蚕茧产质量的考核提供公正准确的茧质检验数据,为缫丝企业生产提供了较精准的试验工艺数据,为涉农蚕茧收购企业进行技术指导、提高生产管理,提供了准确、有力的依据.     

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.     

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.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the