全棉薄织物的高强力保留率免烫整理

全棉薄织物的基础强力绝对值低,单独使用免烫树脂对其进行抗皱整理会降低织物的强力,严重影响服用性能.将聚氨酯与免烫树脂复配,用于全棉薄织物抗皱整理.试验得到全棉薄织物免烫整理的优化工艺条件:免烫树脂整理剂LT质量浓度80 g/L,水溶性聚氨酯交联剂PU95质量浓度7.5 g/L,水溶性聚氨酯交联剂PU2F质量浓度20 g/L;焙烘温度140℃,焙烘时间2 min.整理后的织物缓弹折皱回复角190°,经纬向断裂强力保留率分别为64.46%和79.22%,经纬向撕破强力保留率分别为96.45%和91.98%.     

无甲醛免烫整理剂DM-3540抗皱整理工艺

研究了无甲醛免烫整理剂DM-3540在棉织物抗皱整理时,DM-3540的用量、催化剂Na3PO4的用量、pH值、焙烘温度和时间对棉织物折皱回复角、白度、断裂强力和撕破强力保留率的影响.指出无甲醛免烫整理剂DM-3540对棉织物的最佳抗皱整理工艺为:DM-3540用量160 g/L、催化剂Na3PO4用量8g/L、pH值5.0～6.0,二浸二轧(轧余率85％),85℃预烘2 min后,180 ℃焙烘2.5 min;在DM-3540抗皱整理配方中加入20 g/L柔软剂VS可改善织物的手感,不同程度提高织物的折皱回复角、撕破强力保留率和断裂强力保留率,且不影响棉织物的白度.     

汽蒸潮态交联的高易护理性棉织物

采用N-羟甲基酰胺类超低甲醛交联剂SDP1作为防皱整理剂,以汽蒸潮态交联工艺对经液氨处理的全棉牛津纺织物进行易护理整理.整理液组成:SDP1 120 g/L,氯化镁18 g/L,柠檬酸1.2 g/L,渗透剂2 g/L和适当的柔软剂;织物浸轧整理液后进入汽蒸箱,汽蒸箱湿度F=30%,温度150℃,处理时间3 min.处理后织物的外观平整度能达到SA等级4级或略优于4级;即高易护理性的水准.其主要物理机械性能(断裂强力保留率、撕破强力保留率、耐磨性)、白度和手感都优于焙烘工艺.     

棉/XLA弹性织物的免烫整理

对树脂整理的种类和用量、催化剂用量、添加剂及其用量、焙烘温度和时间等进行单因素试验，找出影响免烫整理效果的主要因素，并进行正交优化试验，最终确定棉／XLA弹性织物免烫整理的最佳工艺条件为：树脂WFR-470g/L，催化剂C-120％（对树脂整理剂质量），聚乙烯乳液WFE-320g/L．柔软剂WFS-240g/L，聚氨酯WFP-220g/L，渗透剂PA-21g/L，柠檬酸1g/L，160℃焙烘3min．整理后的织物平整度可达3．5级或以上，断裂拉伸强力保留率不低于55％，织物残留甲醛量〈75mg／kg．     

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.     

全棉府绸免烫整理工艺

分析了全棉府绸免烫整理工艺中树脂用量、焙烘温度、pH值、助剂等对免烫效果的影响.优化的免烫整理工艺为:树脂MS-08 200 g/L,催化剂WS0830 g/L,柔软剂SIO 20 g/L,纤维保护剂DT-6500 40 g/L,渗透剂XC-J 1g/L,用HAc调节整理液pH值为4.5,125℃焙烘3 min.经大生产实践,采用优化免烫工艺整理后织物的DP值达3.0级以上,断裂强力达200 N以上,撕破强力达6 N以上,布面甲醛含量控制在75 ms/kg以内.     

纯棉府绸免烫整理

通过对树脂整理的种类和浓度、催化剂浓度、添加剂及其用量、焙烘温度和时间等进行单因子试验,找出影响免烫整理效果的主要因素,并进行正交优化试验,确定棉府绸免烫整理的最佳工艺条件为:树脂NEC55g/L,催化剂NKC11g/L,聚乙烯乳液PE230g/L,硅油SIO40g/L,聚氨酯UT7030g/L,催化剂U3g/L,渗透剂EP2g/L,柠檬酸1.5g/L,轧液率75%,150℃焙烘3min。整理后的织物平整度可达3.5级或以上,断裂拉伸强力保留率不低于55%,织物残留甲醛含量<75mg/kg。     

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%。     

纯棉色织府绸的水性聚氨酯免烫整理

考察了4种水性聚氨酯整理剂( MT-1,MT-2,MT-4,MT-5)的用量和焙烘条件对棉织物免烫整理效果的影响,试验发现,采用2D树脂100 ～ 110 g/L和MT-2 50—60 g/L复配进行整理,织物各项性能较优,色织府绸的折皱回复角、撕破强力、甲醛含量和DP等级均能达到客户要求.     

棉织物低温免烫整理

探讨含有金属镁离子、锌离子等六种催化剂对棉织物低温无甲醛免烫整理效果的影响。结果表明,氯化镁较适合作为棉织物低温无甲醛免烫整理的催化荆。以氯化镁为催化剂,乙二醛为整理剂,优化的免烫整理工艺:乙二醛100 g/L、催化剂氯化镁20 g/L,二浸二轧(带液率80%)、130℃焙烘2 min,焙烘张力3 kPa。在优化的整理工艺条件下,加入强力保护剂二甘醇,可大大提高整理织物的撕破强力保留率,织物折皱回复角达到270°。     

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.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

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.     

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.     

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.     

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