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1.
新型的无醛防皱整理剂——多元羧酸(一)   总被引:19,自引:5,他引:14  
陈克宁 《印染》1996,22(4):36-39
本文对近年来日益发展的无醛整理剂——多元羧酸的研究工作进行了介绍和分析。详述了多元羧酸的防皱机理、多元羧酸的选择和防皱效果比较,以及催化剂、添加剂的作用及其选择等。认为多元羧酸作为防皱整理剂与含醛整理剂相比,对生态环境更有意义。  相似文献   

2.
多元羧酸无醛抗皱整理剂的研究进展   总被引:13,自引:0,他引:13  
棉织物不断增长的市场需求使无醛防皱整理显得非常迫切,多元羧酸被认为是最有发展前景、可以替代传统的N-羟甲基化合物的无醛防皱整理剂。本文对可用于防皱整理的多元羧酸的结构特征、种类、与棉织物的交联机理及催化剂进行了详细的综述。1,2,3,4-丁四酸被认为是多元羧酸中最有效的交联剂,但由于其价格昂贵阻止了其在纺织工业中的商业化应用,本文也提出了几种降低整理成本的方法。  相似文献   

3.
亚麻无醛防皱整理剂的合成与应用性能研究   总被引:2,自引:0,他引:2  
以MA和CA为反应物,研究亚麻无醛防皱整理剂的合成及其应用。通过对产物进行红外光谱图的分析,证实了聚合型多元羧酸(PMA/CA)无醛防皱整理剂的生成,把其应用于亚麻织物的防皱整理,并对影响防皱整理效果的因素进行了分析。结果表明:所合成的聚合型多元羧酸(PMA/CA),对亚麻具有良好的防皱性,对织物的白度和强力基本无影响。  相似文献   

4.
多元羧酸防皱整理剂的现状   总被引:4,自引:0,他引:4  
综述了多元羧酸整理剂的发展现状,多元羧酸整理剂的种类、防皱机理及其存在的主要问题。目前存在的主要问题是:BTCA的价格太高、舍磷催化剂对环境的影响、CA的变色和泛黄、整理后织物的水洗牢度和染色性能等问题。  相似文献   

5.
真丝绸多元羧酸-壳聚糖防皱整理   总被引:3,自引:0,他引:3  
陈美云 《丝绸》2003,(1):28-30
讨论了两种多元羧酸的复配以及与壳聚糖一起对真丝绸防皱整理的效果,对羧酸、壳聚糖及催化剂浓度和焙烘温度等进行了单因素分析,确定了防皱整理的最佳工艺。  相似文献   

6.
棉织物的多元羧酸和壳聚糖抗菌防皱整理   总被引:15,自引:2,他引:13  
吴丽莉  俞建勇 《印染》2001,27(11):8-10
讨论了两种多元羧酸的复配对棉织物防皱整理效果的影响,对羧酸浓度,壳聚糖以及催化剂和焙烘温度进行单因素分析,确定了抗菌防皱整理的最佳工艺。  相似文献   

7.
以自制1,2,3,4-丁烷四羧酸二酐为原料,与聚合度n=8~16的降解壳聚糖反应,制备降解壳聚糖1,2,3,4-丁烷四羧酸衍生物(BTCJB),应用于亚麻织物防皱整理;通过正交试验,优化亚麻织物BTCJB防皱整理工艺。结果表明,防皱整理剂的BTCJB的取代度范围为0.538~0.552,其合成投料比n (降解壳聚糖)∶n (丁烷四羧酸二酐)=1∶1.5~1∶2;BTCJB的亚麻织物防皱整理优化工艺为BTCJB取代度0.538,用量1%,催化剂SHP 4%,浴比1∶20,165 ℃焙烘3 min,整理后织物折皱回复角可达198°。  相似文献   

8.
棉织物我元羧酸整理后强力损伤的研究   总被引:11,自引:2,他引:9  
李明  徐秀雯 《印染》2001,27(3):5-7
棉织物多元羧酸整理后引起强力损失,其原因有两个,即酸催化降解纤维素和纤维与多元羧酸的交联,由多元羧酸的酸性引起的纤维素大分了链的催化降解是不可恢复的,它的强力损失与酸的种类、浓度、pH值、焙烘温度和时间有关,上多元羧酸与纤维素大分子交联引起的强力损失,随交联程度的提高而增加,酯7交联引起的强力损失在碱的作用下是可恢复的。  相似文献   

9.
多元羧酸和壳聚糖对棉织物的抗菌防皱整理   总被引:6,自引:1,他引:5  
讨论了两种多元羧酸的复配对整理效果的影响及复配比。对羧酸浓度、壳聚糖以及催化剂和焙烘温度进行单因素分析,确定了抗菌防皱整理的最佳工艺。  相似文献   

10.
多元羧酸和壳聚糖对棉织物的抗菌防皱整理   总被引:3,自引:0,他引:3  
讨论了两种多元羧酸的复配对整理效果的影响及复配比。对羧酸浓度、壳聚糖以及催化剂和焙烘温度进行单因素分析,确定了抗菌防皱整理的最佳工艺。  相似文献   

11.
利用高效液相色谱法测定桑椹酒发酵过程中七种有机酸的变化,结果显示:桑椹原果汁中琥珀酸含量最高,柠檬酸次之;发酵过程中酒石酸、苹果酸、柠檬酸、琥珀酸、草酸、抗坏血酸含量变化均先呈上升趋势,达到最大值后呈下降趋势,而乳酸含量则一直上升;发酵结束后检测到酒石酸、苹果酸、柠檬酸、琥珀酸、草酸、抗坏血酸、乳酸含量分别为1.822、2.54、2.44、0.76、0.772、0.0756、0.0846g/L。  相似文献   

12.
几种有机酸对紫玉米花青素热稳定性的影响   总被引:3,自引:0,他引:3  
研究几种有机酸通过辅色作用对紫玉米花青素热稳定性的影响。通过研究热处理过程中紫玉米花青素的残留率、酰基化花青素比例和辅色后花青素热力学性质变化规律,确定单宁酸、琥珀酸、草酸、苹果酸、柠檬酸通过辅色作用有效提高紫玉米花青素的热稳定性,而抗坏血酸降低紫玉米花青素的热稳定性。其中,紫玉米花青素与苹果酸、单宁酸和草酸辅色后,其花青素稳定性显著高于未处理的紫玉米花青素,其主要原因是苹果酸、单宁酸和草酸提高紫玉米花青素中酰基化花青素的含量,提高紫玉米花青素的活化能。因此,苹果酸、单宁酸和草酸通过辅色作用可以有效提高紫玉米花青素的热稳定性。  相似文献   

13.
通过高效液相色谱法对泡菜在自然发酵过程中产生的有机酸种类进行分析,对6种不同有机酸体外降解亚硝酸盐的作用进行研究。结果表明:泡菜中含有草酸、酒石酸、乳酸、乙酸、琥珀酸等有机酸。在72h反应周期内,6种有机酸均能降解亚硝酸盐,对亚硝酸盐降解能力顺序为草酸酒石酸柠檬酸苹果酸乳酸丁二酸乙酸;亚硝酸盐降解率随有机酸起始浓度的增加而增大,升高温度也能提高有机酸对亚硝酸盐的降解能力。  相似文献   

14.
ABSTRACT:  Utilization of phenolic acids, including gallic acid, coumaric acid, caffic acid, cinnamic acid, and ferulic acid, for methanol reduction in wine was investigated. Enzyme activities of pectinesterase and pectin lyase decreased significantly when 0.1 mg/L of gallic acid, coumaric acid, caffic acid, cinnamic acid, or ferulic acid was added. However, no inhibition on polygalacturonase activity was observed when 0.5 mg/L of phenolic acid was added. Methanol content in commercial pectic enzyme (CPE) group increased from 11.53 ± 1.34 to 56.67 ± 3.75 ppm in the final products. Adding gallic acid or coumaric acid with CPE inhibited the increase of methanol production. In addition, when 0.2 mg/L of phenolic acid (gallic acid or coumaric acid) was added, the amount of total phenolic acid released from CPE + gallic acid or CPE + coumaric acid groups became higher than CPE group by approximately 466 and 539 mg/L, respectively. In conclusion, the values of lightness, red content, yellow content, total pigment, and total phenolic acid increased in the presence of gallic acid or coumaric acid with CPE, suggesting that adding gallic acid or coumaric acid into winemaking process is a potential method for reducing methanol content, improving wine quality, as well as increasing healthy compounds in wine production.  相似文献   

15.
Antioxidant activity, malolactic fermentation and sensory evaluation of the grape must after fermentation in the presence of gallic acid and coumaric acid, as well as the inhibitory mechanism of gallic acid and coumaric acid on pectin methyl esterase (PME), were investigated. The content of malic acid and lactic acid increased 40.4% and 36.9% compared to the control when commercial pectic enzyme (CPE) was used. The increase in malic acid content was enhanced by 64.8% and 83.4%, compared to the control in the presence of CPE + Gallic acid and CPE + Coumaric acid respectively. Ferric reducing/antioxidant power (FRAP) increased in the samples with added CPE. In addition to an increase in the FRAP, antioxidant capacity was enhanced in the CPE + Gallic acid and CPE + Coumaric acid samples. No significant differences were found in the content of total anthocyanin and in the value of sensory characteristics. The content of total flavanols increased significantly in the samples with added CPE. Lineweaver‐Burk plots of PME, with gallic acid or coumaric acid, indicated that gallic acid and coumaric acid were mixed inhibitors of PME.  相似文献   

16.
兔肉脂肪酸组成的气相色谱法分析   总被引:4,自引:0,他引:4  
采用极性毛细管柱气相色谱法,测定了兔肉脂肪酸组成的相对百分含量和实际含量.测定结果表明,此方法能准确分离出兔肉中的主要8种脂肪酸:豆蔻酸、棕榈酸、棕榈油酸、硬脂酸、油酸、亚油酸、亚麻酸和花生酸,有较好的精密度、重复性、可靠性.  相似文献   

17.
The chemical parameters pH, soluble solids, caffeine, trigonelline, total chlorogenic acids, total caffeoylquinic acids, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, total dicaffeoylquinic acids, 3,4-O-dicaffeoylquinic acid, 3,5-O-dicaffeoylquinic acid, 4,5-O-dicaffeoylquinic acid, total feruloylquinic acids, 3-O-feruloylquinic acid, and 5-O-feruloylquinic acid were measured in Arabica (C. arabica) and Robusta (C. canephora) green coffees in order to determine discrimination parameters. In general, Robusta green coffee showed higher values for pH, soluble solids, caffeine, total caffeoylquinic acids, total dicaffeoylquinic acid, and total feruloylquinic acid, but the content of soluble solids was not significantly different in both species of green coffee. Through application of a multivariate analysis, it was concluded that these chemicals form three clusters, being the group of caffeine, trigonelline, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 3-O-feruloylquinic acid, 5-O-feruloylquinic acid, 3,4-O-dicaffeoylquinic acid, 3,5-O-dicaffeoylquinic acid, and 4,5-O-dicaffeoylquinic acid highly discriminating for Arabica and Robusta green coffees.  相似文献   

18.
李凯 《中国油脂》2021,46(2):28-35
以探究羟基脂肪酸水分散性为目的,研究了羟基位置、阳离子头基种类、阳离子头基与羟基脂肪酸摩尔比和温度对羟基脂肪酸水分散性的影响。结果表明:羟基在羟基脂肪酸碳链中部较羟基在末端更容易使羟基脂肪酸聚集,并且当中部以及末端均存在羟基时会进一步加强羟基脂肪酸之间的相互作用并促使其聚集,形成较单一羟基脂肪酸更小的粒径;筛选13种阳离子头基对同一种羟基脂肪酸(紫胶桐酸)进行复合后水分散,发现具有4种伯胺基的阳离子头基(乙醇胺、L-赖氨酸、3-氨基-1,2-丙二醇、6-氨基-1-己醇)因其离子体积与紫胶桐酸离子体积相似而得到了具有较小粒径的复合体;温度会改变羟基脂肪酸组装状态进而影响羟基脂肪酸分散状态;增加阳离子头基数量不会有效地改变羟基脂肪酸的分散状态。  相似文献   

19.
酵母对无花果酒有机酸的影响   总被引:1,自引:0,他引:1  
为研究不同商业酵母发酵对无花果酒有机酸的影响,通过5株商业酵母发酵无花果酒,测定无花果酒及汁中有机酸含量,通过主成分分析研究不同酵母与有机酸之间的相关性。结果表明:5株酵母发酵无花果汁后有机酸总量升高,乙酸、丁二酸、柠檬酸、马来酸含量升高,其中菌株D254发酵的酒中乙酸、丁二酸的含量最高分别为3 805.99,2 194.29mg/L,KD发酵的无花果酒中柠檬酸含量最高为1 635.31 mg/L,不同菌株发酵无花果汁后富马酸、草酸含量均下降,菌株KD对草酸含量的保留高于其它菌株,为104.99mg/L;通过主成分分析发现与菌株KD密切相关的有机酸种类最多,分别为苹果酸、柠檬酸、酒石酸、草酸。  相似文献   

20.
The production and stability of glyoxylic acid was followed during the storage of tartaric acid solutions under various conditions. The solutions were prepared both with and without ethanol. Quantification of glyoxylic acid and other oxidation products, including hydrogen peroxide and formic acid, were performed using ion exclusion chromatography. Glyoxylic acid was only detected in tartaric acid samples that had been stored outdoors and sunlight was identified as the critical component of outdoor storage that allowed its formation. The hydrogen peroxide and glyoxylic acid generated under these conditions were of limited stability due to their reaction with each other to produce formic acid. The concentration of the glyoxylic acid was greatly increased when ethanol was omitted from the sample matrix. Copper(II) enhanced the stability of glyoxylic acid but slowed its production. The reaction pathway responsible for the sunlight-induced production and subsequent stability of glyoxylic acid is discussed.  相似文献   

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