新助剂指南（三）

60　精练剂　　 Ateban BS- BA　用于各种纤维的通用清洁剂和精练剂。烷基硫酸盐和烷基聚乙二醇醚。( Bohme)Ateban D　用于各种纤维的液状洗涤剂 ,具有优良的保护胶体作用和好的乳化及去污特点。( Bohme)Ateban THL　精练剂和润湿剂 ,尤其用在漂白工艺。 ( Bohme)Ateban WET　通用精练剂和清洁剂。( Bohme)Crosprep RTS　快速润湿剂和强乳化剂 ,适于所有的精练和漂白。 ( CTC Textiles)Crosorep SEM　精练和漂白的强乳化剂 ,用于棉和亚麻。在冷轧堆漂白中尤其有效。 ( CTCTextiles)Diadavin ANE　精练剂和润湿剂 ,…     

制革用涂饰助剂综述

本文对皮革涂饰过程中所用的各种涂饰助剂包括光亮剂，消光剂，增塑剂，防腐剂，固定剂，防水防油防污剂，手感剂等的性能，发展状况进行了综述。     

新助剂指南(四)

57　精练剂　　AlkonCSK　低泡精练剂。用于针织物。适用于连续或间歇式加工。具有优良的分散和乳化性能。 (ApolloChemical)AlkonDD　碱性稳定的润湿剂 /精练剂。用于棉和棉混纺织物的所有连续前处理。 (ApolloChemical)AlkonMRU　低泡精练剂。用于喷射和其他的间歇准备工艺。好的洗涤和乳化性。 (ApolloChemical)AlkonSDG New　多功能产品。用于合成纤维织物的连续精练和退浆。润湿剂 /精练剂 /螯合剂 /分散剂。 (ApolloChemical)BeetascourDNF　精练剂。用于存在泡沫问题的喷射染色机。 (BIP)BeetascourFBS　地毯纱精练剂…     

制革用涂饰助剂综述

本文对皮革涂饰过程中所用的各种涂饰助剂包括光亮剂、消光剂、增塑剂、防腐剂、固定剂，防水防油防污剂，手感剂等的性能，发展状况进行了综述。     

Sera系列预处理和染色助剂

DyStar公司推出新型Sera系列纺织品染色及染前预处理助剂，品种齐全，覆盖了纺织品预处理和染色的全部工序。其预处理剂包括：退浆和精练剂、螯合剂、过氧化物稳定剂、润湿剂和洗涤剂。染色助剂按纤维类型不同，品种更多，它包括：润湿剂、分散剂和清洗剂、润滑剂、防染剂和后处理剂、轧液和匀染助剂、染色载体、迁移助剂、消泡剂、缓染剂和工艺控制药剂。新推出Sera系列产品还包括其他助剂，     

皮革涂饰剂进展

本文对皮革涂饰剂的最新进展进行了综述。涂饰剂包括聚氨酯改性纤维素类、丙烯酸酯类、聚氨酯类、丙烯酸酯－聚氨酯胶乳互穿网络聚合物、有机硅改性丙烯酸酯类、有机硅改性聚氨酯类等。     

快速精练剂QS—A的主要性能及应用

不续加型丝素保护高效快速精练剂ＱＳ－Ａ的主要性能指标优于进口产品ＭｉｌｔｏｐａｎＳＥ。适用于柞丝绸及桑丝绸精练，漂白一浴法工艺，具有续用不续加的特性，精练产品的光泽、弹性好，毛效高，文中了该快练剂的最佳应用工艺。     

丝绸精练剂AS,BS的研制及应用

介绍了丝绸精练剂ＡＳ和助练剂ＢＳ的合成及性能。经应用表明，该精练剂以真丝绸的脱胶均匀，强力损伤小，毛效高，白度好，精练时间短，克服了真丝绸精练易产生的头灰、白雾等疵点，是应用性能较好的丝绸精练剂。     

皮革染色的理论与实践(续)

五、各种复鞣剂、油剂以及助剂对染色的影响 复鞣剂和油剂以及助剂是皮革染色中影响很大的因素,对染料的渗透、匀染、固定等方面有其特殊的作用。 1.复鞣剂对染色的影响 复鞣剂对染色的影响,随着复鞣剂的种类、用量、添加次序的不同而不同;也随所用的染料不同,复鞣剂的影响也不同,不能一概而论。但大体上有如下规律:①金属类的复鞣剂,如铝、锆、钛的碱式硫酸盐和     

高效精练剂AH—50的研究

研究了用于棉及涤／棉织物煮练的新型精练剂，对其表面活性剂进行了选择，复配工艺先进，从而使该精练剂同国内外同类产品比较，优于国内外同类产品。     

Book reviews

Hydrogels and Biodegradable Polymers for Bioapplications, R.M. Ottenbrite, S.J. Huang and K. Pork, Am. Chem. Society, ACS Symposium Series 627, Washington, DC, 268 pgs.

Plant Cell, Tissue and Organ Culture Fundamental Methods, O.L. Gamborg and G.C. Phillips, Springer‐Verlag GmbH & Co. KG, Berlin Heidelberg New York, 1995 86 figures, 358 pages, Hardcover DM 128.00, ISBN 3–540–58068–9

Flavor Technology Physical Chemistry, Modification, and Process, C.‐T. Ho, C.‐T. Tan and C.‐O. Tong, Am. Chem. Society, ACS Symposium Series 610, Washington, DC 1995, 266 pg.     

BOOK REVIEWS

F. Franks (ed.) 'Water. A Comprehensive Treatise', Vol. 3, Plenum Press, New York and London, 1973, 472 pp. £19.90
R. L. Whistler (ed.), 'Industrial Gums', 2nd edition, Academic Press, New York and London, 1973, 807 pp. $45.00£21.15.
K. J. Lissant (ed.), Emulsions and Emulsion Technology , Part I, Marcel Dekker Inc. New York, 1974, 440 pp. $39.50.
A. M. Altschul, New Protein Foods , Academic Press, New York and London, 1974, 511 pp. $32.00 £15.00
K. J. Lissant, 'Emulsions and Emulsion Technology', Part II, Marcel Dekker Inc., New York, U.S.A., 1974, 531 pp. $48.50.
L. E. Nielson. Mechanical Properties of Polymers and Composites, Marcel Dekker Inc., New York, 1974. Vol. 1, 255 pp. $24.50; Vol. 2, 301 pp. $28.75.
H. Bolker, Natural and Synthetic Polymers , Marcel Dekker Inc. New York, U.S.A. 1974, 688 pp. $29.75.
D. R. Heldman, Food Process Engineering , Avi Publishing Co., Westport, Connecticut, U.S.A. 1975, 401 pp., U.S.$30.00, other countries$31.00.
B. H. Webb, A. H. Johnson, and J. A. Alford (eds.), Fundamentals of Dairy Chemistry , 2nd ed. Avi Publishing Co., Westport, Connecticut, U.S.A. 1974, 929 pp., U.S. $39.00, other countries $40.00.
M. Lowenberg, E. N. Todhunter, E. D. Wilson, J. R. Savage, and J. L. Lubawski, Food and Man , 2nd edn., John Wiley and Sons, New York, 1974, 459 pp. £6.25.
G. E. Inglett (ed.), Fabricated Foods , Avi Publishing Co., Westport, Conn., U.S.A., (1975), pp. 215,$20.00 U.S.A., % 21.00 other countries.     

涤粘仿毛织物组织参数因子与风格的数学关系

在涤粘仿毛织物风格的因子分析过程中,将FAST织物风格仪测试的26个物理力学性能指标按照因子的重要程度分为4类:第1类风格分别为ST、T100R、HE.2、RS.1、E100.2、HE.1、F.1、F.2;第2类风格分别为E100.1、A.1、T2R、T2、E20.2、B.2、E20.1、T100;第3类风格分别为B.1、G、A.2、E5.1、STR、C.1、E5.2、C.2;第4类风格分别为EB5、RS.2。然后将织物的组织参数按照因子分为3类:第1类分别为纬纱缩率、经纱缩率、经纱捻度;第2类分别为织物经密、纬纱线密度、纬纱捻度;第3类分别为织物纬密、织物面密度及经纱线密度。通过经织物风格及组织参数的因子分析,探讨了各个因子对于织物风格影响的重要程度。     

硫处理对杏干品质及贮藏过程中SO_2残留量的影响

以鲜杏为原料经预处理后进行自然晒干,研究杏成熟度、亚硫酸氢钠添加量、处理时间等对杏干感官品质的影响;将杏干采用PA/CPP材料密封包装,分析了贮藏过程中二氧化硫残留量的变化趋势。研究结果表明,高浓度、长时间处理会导致果皮与果肉分离、果肉质地疏松、软烂、汁液外流等现象,处理过度的鲜杏晒干后杏干外观收缩严重、变形、果肉组织不饱满,已不再适宜进行二次加工;随着鲜杏中亚硫酸氢钠使用量的增大及鲜杏成熟度的增加,杏干中二氧化硫的残留量逐渐增加;随着贮藏时间的延长残留量逐渐减少,不同成熟度、各处理下降趋势相同。以青杏为原料的杏干在亚硫酸氢钠处理量为2、2.5、3、3.5、4g/kg的条件下,二氧化硫日损失率分别为0.38%、0.3%、0.3%、0.17%、0.17%;以黄杏为原料的杏干在亚硫酸氢钠处理量为2、2.5、3、3.5、4g/kg的条件下,二氧化硫日损失率分别为0.39%、0.32%、0.29%、0.24%、0.16%。     

Mineral contents of some southern Italian wines I. Determination of B, Al, Si, Ti, V, Cr, Mn, Fe, Ni, Cu, Zn, Mo, Sn, Pb by inductively coupled plasma atomic emission spectrometry (ICP-AES)

Summary Using a new analytical technique, the inductively coupled plasma atomic emission spectroscopy (ICP-AES), 51 red and rose wines from D.O.C. areas of Southern Italy were measured for the following 14 elements: B, Al, Si, Ti, V, Cr, Mn, Fe, Ni, Cu, Zn, Mo, Sn, Pb.Among these elements the most abundant were Si with an average value of 19.60 mg/l, Fe 5.87 mg/l, B 5.19 mg/l, Al 2.13 mg/l and Mn 1.40 mg/l; Cu, Zn and Sn were present in average quantities between 0.10 and 1.00 mg/l; the remaining elements had average concentrations below 0.10 mg/l.

---

Gehalt an Spurenelementen in einigen D.O.C.-Weinen aus Süditalien I. Quantitative Bestimmung von B, Al, Si, Ti, V, Cr, Mn, Fe, Ni, Cu, Zn, Mo, Sn, Pb durch ICP Atomemissions-Spektrometrie

Zusammeufassung Unter Anwendung emer neuen analytischen Methode, ICP Atomemissions-Spektrometrie, wurden in 51 Rot- und Rosé-D.O.C.-Weinen aus Süditalien, die folgenden 14 Elemente bestimmt: B, Al, Si, Ti, V, Cr, Mn, Fe, Ni, Cu, Zn, Mo, Sn, Pb.Unter diesen Elementen sind Si mit einem Mittelwert von 19,60 mg/l, Fe mit 5,87 mg/l, B mit 5,19 mg/l, Al mit 2,13 mg/l und Mn mit 1,40 mg/1 die häufigsten. Die mittleren Konzentrationswerte für Cu, Zn und Sn liegen zwischen 0,10 und 1,00 mg/l; während die der restlichen Elemente unter 0,10 mg/l sind.

     

Acids in chicory roots and malt II. Determination of acids derived from carbohydrates

Acids known to be decomposition products of carbohydrates were quantified in raw, dried and roasted chicory roots and in dried and roasted barley malt by means of gas liquid chromatography/mass spectrometry and isotachophoresis. Acids derived from other educts will be dealt with in following papers. Of the acids found, eight are of the aldonic type, ten are deoxyaldonic, three are oxo acids, two are derivatives of furanoic acid, two are volatile acids and the others are methyl succinic and oxalic acid. Qualitatively, chicory and malt are composed of the same acids, but generally speaking the concentration of acids in chicory is higher. While in the dried educts only trace amounts can be detected, the concentration of acids increases upon roasting. In roasted chicory roots considerably high contents of acetic, formic, glycolic, pyruvic, lactic, metasaccharinic, oxalic, glyceric and 3-hydroxypropionic acids were quantified. 5-Hydroxymethyl-2-furanoic, 2,4-dihydroxybutyric, 3,4-dihydroxybutyric, arabonic, gluconic, ribonic, erythronic, threonic, 4-oxovaleric, methyl succinic, 2-furanoic, mannonic, 3-deoxypentonic, saccharinic, isosaccharinic, methyl glyceric and 2-oxovaleric acids are minor compounds. In malt samples only acetic, pyruvic, formic, oxalic and lactic acids were detected in relatively high concentrations. Gluconic, 3,4-dihydroxybutyric, 3-hydroxypropionic, metasaccharinic, mannonic, glyceric, glycolic, 2,4-dihydroxybutyric, ribonic, threonic, 5-hydroxymethyl-2-furanoic, erythronic, 4-oxovaleric, 2-furanoic, saccharinic, methyl succinic, arabonic, 3-deoxypentonic, methyl glyceric, 2-oxovaleric and isosaccharinic acids are minor compounds.

---

Säuren in Zichorienwurzeln und Malz. II. Bestimmung von Säuren, die aus Kohlenhydraten entstehen

Zusammenfassung Säuren, die als Abbauprodukte von Kohlenhydraten bekannt sind, wurden in rohen, getrockneten und gerösteten Zichorienwurzeln und in getrocknetem sowie geröstetem Gerstenmalz mit Hilfe der Gaschromatographie/Massenspektrometrie und Isotachophorese quantitativ bestimmt. Es handelt sich um 8 Aldon- und 10 Desoxyaldonsäuren. Ferner wurden drei Oxosäuren, zwei Derivate der Furancarbonsäure, zwei flüchtige Säuren, Methylbernsteinsäure und Oxalsäure bestimmt. Zichorie und Malz zeigen qualitativ die gleiche Säurezusammensetzung, doch weisen im allgemeinen die Zichorienwurzeln einen wesentlich höheren Gehalt an Säuren auf. Während sich in Darrprodukten die Säuren nur in Spuren nachweisen lassen, nehmen die Gehalte beim Rösten zu. Der Zichorienkaffee enthält Essig-, Ameisen-, 2-Hydroxyessig-, Brenztrauben-, Milch-, Metasaccharin-, Oxal-, Glycerin- und 3-Hydroxypropionsäure in relativ großen Mengen. 5-Hydroxymethyl-2-furancarbon-, 2,4-Dihydroxy- und 3,4-Dihydroxybutter-, Arabon-, Glucon-, Ribon-, Erythron-, Threon-, 4-Oxovalerian-, Methylbernstein-, 2-Furancarbon-, Mannon-, 3-Desoxypenton-, Saccharin-, Isosaccharin-, Methylglycerin- und 2-Oxovaleriansäure finden sich in Spuren. Im Malzkaffe wurden nur Essig-, Brenztrauben-, Ameisen-, Oxal- und Milchsäure in relativ großen Mengen gefunden. Glucon-, 3,4-Dihydroxybutter-, 3-Hydroxypropion-, Metasaccharin-, Mannon-, Glycerin-, 2-Hydroxyessig-, 2,4-Dihydroxybutter-, Ribon-, Threon-, 5-Hydroxymethyl-2-furancarbon-, Erythron-, 4-Oxovalerian-, 2-Furancarbon-, Saccharin-, Methylbernstein-, Arabon-, 3-Desoxypenton-, Methylglycerin-, 2-Oxovalerian- and Isosaccharinsäure fanden sich in Spuren.

---

---

Dedicated to Prof. Dr. Reinhard Schmutzler on the occasion of his 60th birthday     

中宁枸杞中矿物元素在生长期的动态变化研究

利用电感耦合等离子体质谱对宁夏中宁枸杞中55种矿物元素在不同成熟阶段的含量进行跟踪测定,分析其变化规律.结果表明,中宁枸杞中55种元素含量差异较大,Cu、Co、B、Mg、Mn、Mo、Ca、Cd、Cr、Ni、Ba、Sr、Rb、Ti、W、Ga元素含量在5个成熟阶段呈降低趋势,Fe、Zn、V、Pb、As、Hg、Sb、Tl、L...     

Book review

Metal Contamination of Food, 2^nd ed., Conor Reilly, Elsevier Science Publishers Ltd., London and New York, 284 pages, 1991

Lebensmittelbiotechnologie, H. Ruttloff, Akademie Verlag, Berlin 108 pgs, DM 225,00

Advances in Fisheries Technology and Biotechnology for Increased Profitability, M.N. Voigt and J.R. Botta (eds.), Technomic Publishing Co. Inc. Lancaster, PA, USA, 584 pgs., US$ 95.00

Food Enzymology, Vol. 1+2, P.F. Fox, Elsevier Applied Science, London, 1991 Vol. 1 pgs 636, £ 105.00; Vol. 2 pgs 378, £ 70.00

Biotechnology and Nutrition, Donald D. Bills and Shain‐dow Kung, Butterworth‐Heinemann, Boston 1992, 468 pgs., £ 50.00     

Mineral Composition of Fresh and Cured Jellyfish

The inorganic constituents of fresh and cured jellyfish (Rhopilema esculentum), including Zn, Co, Ni, Ba, Mn, Fe, Mg, Ca, Cu, Al, Sr, Mo, Cr, Cd, Pb, Si, V, Ti, Na, K, Li, and Rb, were determined by using inductively coupled plasma optical emission spectrometry. The fresh and cured jellyfish were treated by lyophilization and microwave digestion in turn. Zn, Co, Fe, Mg, Ca, Al, Sr, Cr, Li, and K were used as the added standards to evaluate accuracy. The results show that different parts of jellyfish, such as the umbrella, oral arms, and gonads, contain different amounts of inorganic elements. The relative standard deviation values (RSD) of all elements range from 0.8% to 8.6%. For most of determined elements, RSD values are under 5%. All inorganic elements of the jellyfish can be determined simultaneously after once dissolution. The method is accurate, rapid, and convenient to determine inorganic constituents of the biological sample containing high water content.     

Blood constituents in lactating Holstein cows influenced by hematocrit, sampling site, and diet protein and calcium

Constituents were measured in jugular vein (days 0, 4, 14, 28, 43, 72, and 151 of lactation) and internal iliac artery and mammary vein (days 28, 72, and 151 of lactation) blood of 24 Holsteins. Six diets of grain:corn silage-urea contained percents of protein and calcium: 12, .6; 12, .9; 15, .6; 15, .9; 15, .6; 15, .9. Grain contained urea (diets 3, 4) or soybean meal (diets 5, 6). All cows were fed diet 3 the first 4 wk of lactation; then four cows were assigned to each of six diets. In jugular blood, calcium and phosphorus were lower on day 0. Hydroxyproline and ketone bodies peaked and magnesium was minimal on day 4. Hematocrit, urea nitrogen, and free fatty acids decreased with lactation. Jugular blood from younger cows had less ketone bodies, free fatty acids, and magnesium and more hematocrit, hydroxyproline, and phosphorus. Sampling site had arterial-venous differences for each constituent, with venous differences for hematocrit, free fatty acids, calcium, phosphorus, and magnesium. Hematocrit decreased with diets 1, 2, 3, 4, or .6% calcium. With a common hematocrit (36%) and change from baseline (day 28), urea nitrogen was less with 12% protein or .6% calcium. Phosphorus and magnesium decreased with 15% protein. More constituents were required from diet and tissues to maintain concentrations in blood as hematocrit decreased, indicating the importance of dietary calcium and protein concentration and quality.