基于薄膜压力传感技术的不同接触面足底压力分布的差异分析

研究利用薄膜压力传感器(Force Sensing Resistors,FSR)对无明显身体缺陷和足部疾病的女性进行足底压力测试,主要研究被测对象站立在平板与细砂介质上,改变倾斜角度0。、5°、10°、15°4种情况下,脚拇趾处、第一跖骨处、足弓和足跟的压力变化。研究结果表明:随着平板角度增加,足跟和脚拇趾压力增加明显;相比站在不同角度的平板上,站在角度增加的细砂上足底压力值相对减缓,压力变化较快,在15°平板和细砂上的足跟压力增大了75%和86%,倾斜的地面会进一步导致足跟压力分布集中度,说明人体在爬坡或软硬地面时要加强对足跟的保护。     

糖足足底压力分布特征与压力分散垫的研究

采集了糖尿病患者足底压力数据,总结其分布特征;通过对不同硬度的减压材料进行组合,制得3种压力分散鞋垫;对受试患者试穿国外某糖足防护鞋垫、3种压力分散垫和普通鞋垫时的足底压力数据,进行采集和分析,结合受试者的主观感知,综合评价了鞋垫分压和减压的效果。结果显示:糖尿病患者足底峰值压力分布由大到小依次是HMHLM2M3M1;峰值压强分布由大到小依次是M3M2M4HMHL;与普通鞋垫、国外某糖足防护鞋垫相比,患者穿着压力分散垫时,足弓接触面积均有所增大,前掌和后跟区域的峰值压强得到降低,获得了良好的分压和减压效果。     

糖尿病患者足部异常状况和足底压力特征研究

对在成都中医药大学附属医院内分泌科住院的274例糖尿病患者进行足部异常状况信息的采集,对足部异常的患者进行脚型数据的测量;并使用比利时FootScan 0.5 m平板式足底压力测试仪对274例患者以及58例正常受试者进行足底压力测试,分析其足底压力分布特征。结果显示:糖尿病患者足部异常状况中,胼胝患者居多,主要集中在大脚趾、二三五跖骨和足跟区域;患者足部发生异常时,脚型变得较宽大和肥硕;且足部异常的产生与患者病程和穿鞋习惯显著相关。患者足底压强峰值分布由大到小依次是:M3M2M4HMHLM1M5T1MDT2-5;除了足跟内侧,患者足底其他区域的压强峰值均大于正常受试者,在第一二三跖骨区域的差异显著;患者前掌跖骨区域的胼胝与该区域压强的增大有关系。对糖尿病患者足部异常状况和足底压力特征进行研究,有助于针对糖尿病患者进行有效地足部护理和鞋垫设计。     

减压防压的经编间隔织物

德国TITV研究院开发出许多用经编间隔织物制成的减压防压织物，如脚跟保护垫、轮椅座罩、手术台盖布、膝盖矫形件和医用鞋衬里，能减少骨骼部位的压力，排除水分和使皮肤透气。耶Ⅳ研究院开发出双层结构的经编针织脚跟保护垫来取代传统的合成皮革支撑件，其中的中空聚酯纤维经几次洗涤后毡合。这样它能长期在脚跟处减压。经编间隔织物制成的轮椅座垫既舒适，又能长期减压，还能防止热量积聚。用经编间隔织物制成的手术台盖布比传统的凝胶垫多减压25％，压力分布面大，能将液体吸入第2层中，改善隔热效果，微粒含量低且便于保养，可用消毒手段使其循环使用。     

糖足足底压力分布特征与压力分散垫的研究北大核心

采集了糖尿病患者足底压力数据,总结其分布特征;通过对不同硬度的减压材料进行组合,制得3种压力分散鞋垫;对受试患者试穿国外某糖足防护鞋垫、3种压力分散垫和普通鞋垫时的足底压力数据,进行采集和分析,结合受试者的主观感知,综合评价了鞋垫分压和减压的效果。结果显示:糖尿病患者足底峰值压力分布由大到小依次是HM>HL>M2>M3>M1;峰值压强分布由大到小依次是M3>M2>M4>HM>HL;与普通鞋垫、国外某糖足防护鞋垫相比,患者穿着压力分散垫时,足弓接触面积均有所增大,前掌和后跟区域的峰值压强得到降低,获得了良好的分压和减压效果。     

基于足底压力分区优化的鞋垫功能区域设计

采用美国F-scan足底压力测试系统对35名男性受试者进行裸足压力测试,运用SPSS聚类分析峰值压力和均值压力。结果表明最佳聚类结果为均值聚三类:第二、三跖骨及足跟高压区域、第二至四足趾及足弓低压区域、第一足趾及56骨压力适中区域。将对应足底的鞋垫位置合理进行功能性区域设计,分为减压区、分压区和稳定区,以此提出了对应改善足底压力分布的优化建议,分散足底压力,保护人体足部健康。     

长期穿高跟鞋对女性足底构筑及压力的影响

着高跟鞋进行日常活动影响足部肌-骨系统的结构和功能。为探讨着高跟鞋站立、行走对足底软组织构筑及刚度、足底压力、足型等的远期影响,选取19名10年以上穿高跟鞋习惯的女性为实验组,20名无穿高跟鞋习惯的女性作对照。以超声诊断系统测试足底软组织厚度、横截面积、剪切波速度;SENSOR MEDICA压力测试系统测试足底压力;足印法采集足印。组间差异采用独立样本t检验。实验组拇展肌和拇短屈肌厚度、剪切波速度、横截面积明显小于对照组;趾短屈肌厚度、横截面积、前/内侧及后足压力、第1跖骨接触面积、拇外翻角、足跟角明显大于对照组。长期着高跟鞋站立、行走削弱拇趾外展和跖屈,加重前足旋前,增加内侧纵弓压力。使趾短屈肌肥大,增加后足压力。建议穿高跟鞋者着重训练拇趾外展、跖屈功能,同时加强趾屈肌向心收缩及足旋后锻炼。     

高跟鞋鞋跟结构变化对女性足底压力的影响

使用Novel鞋垫式足底压力测量系统测量14名女性穿着9种鞋跟结构的高跟鞋正常行走时足-鞋界面间峰值压强、压强时间积分、峰值压力、压力时间积分和接触面积等足底压力分布数据,探究跟高和跟型对职业女鞋舒适度的影响,实验鞋为定制,跟高分别为30 mm、50 mm、70 mm,跟型分别为细跟、粗跟和坡跟。足底分为8个区域:拇趾区域,2~5趾区域,跖趾内侧区,跖趾中部区,跖趾外侧区,足中区,足跟内侧区和足跟外侧区。研究结果表明:跟高对足-鞋界面间压力参数有显著影响,随着跟高的增加,跖趾内侧压力显著增加,足跟压力显著减小;50 mm粗跟高跟鞋为实验鞋中最舒适高跟鞋。     

细针距纯棉紧密纺经编面料的开发

针织纯棉产品多数是纬编产品,经编品种极少。文章主要利用紧密纺纱线进行细针距纯棉经编面料的开发,取得了较好的效果,丰富了针织纯棉产品的种类。     

增高鞋垫对足底压力分布及后跟平衡的影响

通过测量穿增高鞋垫前后足底压力参数,探究增高鞋垫对足底压力分布与后跟部位平衡的影响。用Footscan压力板与Novel鞋垫系统测量15名大学生穿板鞋及穿垫有增高鞋垫的板鞋行走时的压力参数,比较二者在足底7个分区的接触时间、峰值压强与冲量,以及后跟内外侧压力差值。结果显示:穿增高鞋垫后,足底各区域接触时间均延长,大部分区域峰值压强降低,部分冲量由前尖转移向后跟,后跟部位内外翻加剧,从而平衡稳定性能降低。     

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