水解淀粉与乙二醛对棉织物的抗皱整理

采用水解淀粉与乙二醛复配整理剂对棉织物进行抗皱整理,通过正交试验,讨论水解淀粉、乙二醛和催化剂用量、焙烘温度和焙烘时间等因素对整理后棉织物折皱回复角提高率和断裂强力保持率的影响。得出最优整理工艺参数:淀粉质量浓度40 g/L、乙二醛质量浓度7 g/L、催化剂质量浓度40 g/L、焙烘温度140℃、焙烘时间5 min。在此最优工艺条件下,整理后棉织物的折皱回复角提高率为30%~45%,断裂强力保持率为88%~95%。     

柠檬酸/丁烷四羧酸/木糖醇免烫棉织物工艺配方优化

对纯棉织物采用柠檬酸(CA)/丁烷四羧酸(BTCA)/木糖醇免烫整理剂进行免烫整理,探讨柠檬酸质量浓度、丁烷四羧酸质量浓度、木糖醇质量浓度、焙烘时间和焙烘温度对免烫效果的影响,并测试免烫后织物的折皱回复角、白度和强力。结果表明：免烫后织物的折皱回复角与丁烷四羧酸或柠檬酸单独作用于棉织物相当,断裂强力优于两者单独作用。优化免烫整理工艺为：柠檬酸质量浓度60 g/L、丁烷四羧酸质量浓度40 g/L、木糖醇质量浓度17.5 g/L、焙烘温度170℃、焙烘时间3 min。整理后织物的折皱回复角可达267°,白度为54.5,断裂强力为248 N。     

戊二醛-β-环糊精接枝棉织物的制备(一)

本文针对β-环糊精化学法接枝棉织物的工艺条件及β-环糊精浓度、戊二醛浓度、焙烘温度对接枝棉织物力学性能的影响进行了研究,并测试了β-环糊精接枝棉织物的增重率、接枝率、白度、拉伸强力和折皱恢复性等。得出了β-环糊精接枝棉织物的优化工艺为:β-CD60g/L,戊二醛90g/L,六水氯化镁20g/L,160℃焙烘4min。测试结果表明,接枝棉织物的增重率、接枝率和折皱回复角均增加,可赋予棉织物较好的免烫性能,但白度和断裂强力下降,物理机械性能基本满足服用性能。     

戊二醛-β-环糊精接枝改性棉织物

采用戊二醛作交联剂将β-环糊精接枝到棉织物上,研究β-环糊精和戊二醛质量浓度及焙烘条件对接枝棉织物力学性能的影响,测试了β-环糊精接枝棉织物的增重率、白度、拉伸强力和折皱回复性,得到β-环糊精接枝棉织物的优化工艺为:β-环糊精60 g/L,戊二醛100g/L,六水氯化镁20g/L,160℃焙烘4 min。结果表明,接枝棉织物的增重率和折皱回复角均增加,可赋予棉织物较好的免烫性能,但白度和断裂强力下降,物理机械性能基本满足服用要求。     

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.     

多元羧酸抗皱整理剂的制备及应用

以柠檬酸和环氧氯丙烷为原料,制备了多元羧酸抗皱整理剂(PCA)。考察了柠檬酸和环氧氯丙烷物质的量之比、制备温度和时间对整理织物折皱回复角、白度和强降率的影响,确定了制备PCA的优化工艺参数,即:n(柠檬酸)∶n(环氧氯丙烷)为1∶0.8,制备温度110℃,制备时间2 h。将整理剂PCA用于棉织物抗皱整理工艺,考察了PCA和催化剂质量浓度、焙烘温度和焙烘时间对棉织物性能的影响,确定了优化的抗皱整理工艺条件,即:PCA质量浓度120 g/L,催化剂质量浓度30 g/L,焙烘温度180℃,焙烘时间6 min。经抗皱整理后,棉织物的折皱回复角为285°,白度76.3,强降率为38.94%。     

戊二醛-β-环糊精接枝棉织物的制备（二）

本文针对β-环糊精化学法接枝棉织物的工艺条件及β-环糊精浓度、戊二醛浓度、焙烘温度对接枝棉织物力学性能的影响进行了研究,并测试了β-环糊精接枝棉织物的增重率、接枝率、白度、拉伸强力和折皱恢复性等。得出了β-环糊精接枝棉织物的优化工艺为：p—CD60g／L,戊二醛90g／L,六水氯化镁20g／L,160℃焙烘4min。测试结果表明,接枝棉织物的增重率、接枝率和折皱回复角均增加,可赋予棉织物较好的免烫性能,但白度和断裂强力下降,物理机械性能基本满足服用性能。     

柠檬酸-水解淀粉的棉织物防皱整理

用柠檬酸-水解淀粉对棉织物进行防皱整理,分析了淀粉水解时间、水解淀粉用量、柠檬酸用量、次亚磷酸钠用量、焙烘温度和时间等因素对整理效果的影响.结果表明,防皱整理的最佳处方和工艺条件为:水解淀粉30g/L,柠檬酸7%,次亚磷酸钠6%,三乙醇胺3%,渗透剂JFC 2 mL/L,180℃焙烘90～120 s.整理后织物的折皱回复角显著提高,白度、断裂强力及耐洗性能较好.     

棉织物的柠檬酸新型防皱整理工艺探讨

探讨柠檬酸新型防皱整理工艺及其对棉织物的防皱整理效果。分析了催化剂种类、催化剂用量、整理剂用量、焙烘温度、焙烘时间对棉织物防皱效果的影响,考察了防皱整理对染色棉织物摩擦牢度、皂洗牢度、折皱回复角、色差等的影响。结果表明:最佳整理工艺为整理剂浓度(o.w.f)1%,次磷酸钠浓度(o.w.f)5%,渗透剂JFC用量2 g/L,焙烘温度170℃,焙烘时间1.5 min;该工艺条件下所得棉织物折皱回复角239.0°,强力保留率69.7%,白度84.1%,其防皱性、色差、皂洗牢度等皆优于柠檬酸整理的棉织物。认为:新型整理剂改善了柠檬酸防皱整理时织物折皱回复角不高、强力下降严重、织物泛黄等缺陷。     

海藻酸衍生物对棉织物抗皱整理工艺研究

将海藻酸丙二醇酯(PGA)与丁烷四羧酸(BTCA)混合用于棉织物的抗皱整理/改变PGA用量、BTCA用量、焙烘温度及焙烘时间,通过测试整理后织物的折皱回复角、白度以及断裂强力等性能,确定了最佳工艺:PGA 15g/L,BTCA 40 g/L,190℃焙烘150 s.整理后棉织物的折皱回复角、强力保留率及白度均较好,说明PGA与BTCA混合对棉织物进行抗皱整理是可行的.     

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