多胺型固色剂FT-2的应用

用自制的多胺型固色剂FT-2对直接染料和活性染料染色后的纯棉织物进行固色处理,并对固色处理中的各项工艺条件进行探讨和优化.实验结果表明,该固色剂对直接染料染色纯棉织物的最佳固色工艺为:直接染料染色后棉织物→两浸两轧(固色剂80g/L,pH为9,轧余率80％)→预烘(70℃,3min)→焙烘(130℃,3min);对活性...     

棉织物的桑葚色素无媒染工艺

织物分别采用自制阳离子固色剂和交联剂预处理．然后用提取的桑葚色素进行媒染染色．优化了工艺条件。固色剂预处理工艺条件为：固色剂16g／L．焙烘温度85℃．焙烘时间5min：交联剂预处理工艺条件为：交联剂30g／L．焙烘温度80℃．焙烘时间2min。     

棉织物的桑葚色素无媒染工艺

织物分别采用自制阳离子固色剂和交联剂预处理,用提取的桑葚色素进行媒染染色,优化了工艺条件.固色剂预处理工艺条件为:固色剂16 g/L,焙烘温度85℃,焙烘时间5 min;交联剂预处理工艺条件为:交联剂30 g/L,焙烘温度80℃,焙烘时间2 min.经过两种工艺预处理后,均在中性条件下染色.固色剂和交联剂的使用可以明显改善织物的表面色深,皂洗牢度和摩擦牢度也达到服用要求.     

壳聚糖季铵盐的活性低盐染色

将壳聚糖季铵盐(TMCI)应用于活性染料低盐染色中。探讨了壳聚糖季铵盐预处理工艺对棉织物染色性能的影响。结果表明,壳聚糖季铵盐预处理优化工艺为:浸渍(80℃×10min)→一浸一轧(带液率80%)→烘干(80℃×5min)→焙烘(110℃×3min);低盐染色的优化工艺为:TMCI用量6g/L,浴比1∶30,盐用量25g/L。棉织物经壳聚糖季铵盐预处理后,染料利用率提高,盐用量减少,从而减轻了环境污染。     

新型固色剂在锦氨织物染色中应用研究

采用新型固色剂Rionfix NF对弱酸性染料上染的锦氨弹力针织物进行固色试验,介绍了染色工艺和固色工艺,分别测试了不同固色剂用量、整理液p H值、固色温度、固色时间、焙烘温度下采用新型固色剂固色织物的耐皂洗色牢度、耐汗渍色牢度和色光偏差等。结果表明,新型固色剂Rionfix NF对酸性染料染锦纶织物的最佳固色工艺为:染色锦纶织物→二浸二轧(固色剂15~25 g/L,45~50℃,p H值为6.5~7.5,轧余率80%)→预烘(90~100℃,3.0 min)→焙烘(115~130℃,2.5~3.0 min);经新型固色剂固色的织物湿牢度可以达到4级以上。     

一种多胺类无醛固色剂的应用性能研究

将自制的新型多胺类无醛固色剂对酸性染料染色锦纶织物进行固色处理,并优化出最佳的固色工艺:酸性染料染色锦纶织物→两浸两轧(固色剂90 g/L,固色温度60℃,浸30 min,pH为6,轧余率80%)→预烘(80℃,3 min)→焙烘(130℃,3 min)。性能测试发现:酸性染料染色的锦纶织物,其耐洗色牢度达到4级左右;湿摩擦牢度达到3级。就湿摩擦牢度来看,自制固色剂在酸性染料上的固色效果较好。     

核桃木质壳色素提取及对棉织物染色性能研究

为提升核桃木质壳的利用价值以及拓展天然染料来源,探究了核桃木质壳色素提取工艺并考察了其对棉织物的染色性能。结果表明:NaOH浓度为1.0 g/L,料液比为1∶20,提取温度为100℃,时间为60 min时,所得提取液对棉织物染色性能最佳;棉织物预处理阳离子改性剂为1.0 g/L,在80℃染色60min时,染色织物K/S值可达1.75;采用同媒染色法,FeSO_4用量为2%,提取液用量为30%时,染色织物K/S值为1.34,提高了色素利用率;所得染色棉织物色牢度达到了纺织品服用标准要求。     

反应型水性聚氨酯固色剂的合成及性能

以二羟甲基丙酸(DMPA)和N-甲基二乙醇胺(MDEA)为扩链剂,通过封闭异氰酸酯端基(-NC0),合成了反应型水性聚氨酯固色剂.优化的合成工艺为:R值(-NCO与-OH物质的量之比值)为2.2,聚醚多元醇为PEG1000和PPG1000,比例为1:1,MDEA用量为预聚体质量的7.5%,DMPA用量为预聚体质量的3.40%,中和度为90%,端封-NCO预留量为30%;优化的固色工艺为:二浸二轧(整理剂80 g/L,轧余率75%)→预烘(47℃×3 min)→焙烘(150℃×3 min).试验结果表明,反应型水性聚氨酯固色剂应用于活性染料染色棉织物,可显著提高织物的色牢度.     

抗菌消臭棉织物的制备及性能北大核心

将有机硅季铵盐抗菌整理剂与β-环糊精通过两步法整理到棉织物上,制备具有抗菌消臭功能的棉织物。以抗菌性、吸氨性能为指标,优化并确定最佳整理工艺。优化的工艺为:一浸一轧(抗菌整理剂30 g/L,带液率80%)→预烘(60℃,30 min)→二浸二轧(β-环糊精80 g/L,交联剂CA 90 g/L,次磷酸钠30 g/L,带液率80%)→预烘(60℃,30 min)→焙烘(160℃,4 min)。整理后棉织物对大肠埃希菌抑菌率达到99%以上,氨吸附量达到1283.08μg/g,棉织物在保持优异抗菌性的情况下消臭性能得到显著提升。     

水性聚氨酯接枝改性多胺固色剂的合成及应用

采用聚醚多元醇与甲苯二异氰酸酯反应制得预聚体,封闭部分异氰酸酯基团(-NCO),对自制的多胺固色剂进行接枝改性,制得水性聚氨酯接枝改性多胺固色剂,并对该固色剂的合成工艺和固色整理工艺进行了研究.优化的固色剂合成工艺为:n(PPG-800)/n(PEG-1000)=1∶2,多胺固色剂用量为4.3％(占预聚体总质量),n(NaHSO3)/n(-NCO)=0.5,R=2.0,pH =6.5;优化固色整理工艺为:染色棉织物→两浸两轧(固色剂40 g/L,轧余率80％)→预烘(70℃,4 min)→焙烘(140℃,4 min).     

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