氧漂稳定剂AR-702的应用试验

在涤棉或纯棉织物的前处理工艺中,双氧水漂白已被广泛应用。但双氧水在碱性溶液中很不稳定,放置过程中会逐渐分解。因此,必须加入适当的稳定剂,有效地控制双氧水的分解速率。 我厂涤棉前处理双氧水漂白采用碱氧—氧漂工艺和碱煮—氧漂工艺二种。目前常采用的稳定剂为硅酸钠(水玻璃)和稳定剂102。硅酸钠具有白度好,能抑制重金属离     

聚膦酸酯型氧漂稳定剂的合成和应用

聚膦酸酯型氧漂稳定剂是国外一种新型的氧漂稳定剂，耐浓碱、耐高浓双氧水和耐高温。在氧漂工艺中能减少双氧水的无效分解，使织物白度和毛效达到很高的水平，对织物损伤较低。合成方法简单，原料价廉易得，生产成本较低。是一只适合碱氧一浴法和冷轧堆前处理工艺的理想氧漂稳定剂。     

耐碱氧漂稳定剂TF-122G

比较了硅酸盐类、镁盐类氧漂稳定剂及耐碱氧漂稳定剂TF-122G在高温碱性条件下对棉织物的应用性能,结果表明:氧漂稳定剂TF-122G在高温高碱条件下,对双氧水有更好的稳定效果,可提高双氧水的有效利用率,经连续汽蒸氧漂工艺处理后能赋予织物更高的白度,适用于全棉针织、机织物的连续碱氧一浴汽蒸氧漂工艺。     

双氧水高效稳定剂GJ-101

测试了常规热漂工艺、碱氧一浴法工艺以及冷轧堆工艺中三种不同稳定剂GJ-101、ZJ-A和GZ-B对双氧水分解率的影响，发现GJ-101在三种工艺中都能适用，而后两种稳定剂则仅适用于常规的热漂工艺。棉麻中厚织物、弹力布采用冷轧堆工艺和热漂工艺加工，在GJ-101高效稳定剂存在下，双氧水漂白效果良好，漂后半成品质量能达到漂白和色泽鲜艳品种加工的要求。     

涤棉织物前处理工艺与设备 （二）

3.干布与湿布氧漂 目前连续化生产多为退浆煮练后湿氧漂,因此,氧漂浸轧补充液浓度要求较高。在高浓情况下,双氧水与烧碱混在一起,双氧水极易分解（夏季更严重）,而在高浓情况下,又不能加入稳定剂硅酸钠,因为双氧水与硅酸钠在高浓度下混合,就要结成块状,阻塞管道使生产无法进行。为适应湿布氧漂,可将双氧水与非硅稳定剂及洗涤剂混合配在一格化料槽里,而将碱剂配在另一格化料槽里,如果用硅酸钠为稳定剂则可将硅酸钠按规定加入碱剂中配在另一槽里,两液在轧槽里均匀混合,控制漂液pH值10～11,这就顺利解决了湿布氧漂补充供液问题。如果是干布氧漂则按工艺规定浓度配液即可。只是要注意,配液槽应先放水,再放双氧水、稳定剂、渗透剂或洗涤剂,最后加入烧碱调节pH值到10～11。     

螯合分散剂在氧漂中的应用

阐述了不同螯合分散剂与氧漂稳定剂复配时，在不同氧漂工艺条件下对双氧水分解率影响的情况。研究发现，在氧漂工艺中，加入分散力强的螯合分散剂与稳定剂复配是可行的，但铁等金属离子含量较高的情况下，只有通过加入螯合力强的螯合分散剂与氧漂稳定剂复配，并严格控制pH值在10．0～10．5，才能有效地稳定双氧水，防止产生破洞。     

氧漂稳定剂CGAD的应用

非硅型氧漂稳定剂CGAD是含有聚羧酸、羟基和氨基等多种极性基团的高分子络合型化合物，能耐强碱和高温，适用于常规的双氧水漂白工艺、冷轧堆和碱氧一浴法。分析了氧漂稳定剂CGAD对双氧水稳定性能，并测定了纯棉卡其的氧漂大生产工艺。试验结果表明，氧漂稳定剂CGAD与硅酸钠同浴使用，织物手感柔软，白度纯正。     

碱氧一浴法练漂研究取得新进展

应用双氧水非硅稳定剂ND-82进行碱氧退煮一浴法处理织物的研究,最近在咸阳陕西第二印染厂通过省级技术鉴定。 利用碱氧一浴法练漂是国内“七·五”期间重点研究解决的课题之一,也是国外重点研究改进的专题。碱氧一浴法统漂的工艺特点是:将常规的退煮漂三步合为一步,即在一浴中完成退浆、煮练、漂白三道工序。采用这种工艺,不但省设备、人力、能源,又可达到快速生产的目的。实现碱氧一浴法关键是要有一个满足工艺要求的稳定剂。由陕西省西北纺织工学院试制的ND-82稳定剂,对双氧水的稳定性良好,而且能在20g/lNaOH的强碱浴中对双氧水分解起到很好的     

氧漂稳定剂的优选与应用

叙述了氧漂稳定剂作用的机理,提出了双氧水漂白的最佳分解率,优选氧漂稳定剂及在大生产中应用。     

硅溶胶作氧漂稳定剂的研究

研究将硅溶胶用作印染前处理的氧漂稳定剂。对其氧漂稳定性能的测试表明，硅溶胶对双氧水的分解有很好的抑制能力，且耐高温、耐强碱，漂后织物不产生破洞。将硅溶胶应用于退煮-漂两浴法、退煮漂一浴法工艺。处理后织物的各项性能均优于其它氧漂稳定剂。     

氧化引起肉及肉制品品质劣变的机理及影响因素

肉及肉制品在加工和贮藏过程中品质会下降,如嫩度降低、褪色、形成腐败味道等,而肉品质的降低与肉中含有的主要成分肌红蛋白、肌原纤维蛋白和脂肪的氧化有关,本文主要讨论三者氧化变化以及关联性,并探讨在加工贮藏过程中可能引起氧化的因素,为生产高质量的肉制品提供一定参考。     

肉制品中脂肪氧化与蛋白质氧化及相互影响

近年来,食品中脂肪氧化与蛋白质氧化之间的联系在国内外引起了广泛关注。肉制品中脂肪及蛋白质的氧化能产生特征风味,但更多的是引起风味的劣化和颜色的褪变,且脂肪氧化和蛋白氧化之间是相互关联的,彼此相互促进。针对由脂肪氧化和蛋白质氧化影响肉制品品质的问题,就脂肪氧化与蛋白质氧化机理、肉制品中脂肪与蛋白质氧化的相互影响关系及控制措施进行综述。     

苹果酒中模拟体系下非酶氧化与酶促氧化对聚合度影响的研究

以苹果酒中单酚含量较多的4种酚（儿茶素、表儿茶素、绿原酸和咖啡酸）为研究对象。在模拟苹果酒pH体系环境下,对其在非酶氧化和酶促氧化下聚合度的变化进行了研究。结果表明,在非酶氧化过程中,以儿茶素和表儿茶素的聚合反应为主,而在酶促氧化过程中。则是以绿原酸和咖啡酸的聚合反应为主。     

Fenton氧化和生物法结合深度处理硫化黑印染废水

采用Fenton氧化和生物氧化结合的方法,研究硫化黑印染废水的COD去除率和处理成本。探讨了Fenton氧化的条件包括氧化时间、m(H2O2)∶m(COD)、n(H2O2)∶n(Fe2+)以及Acinetobacter sp.DS-9生物氧化法二级串联处理系统的脱硫和COD去除效果。结果表明,最佳条件为:pH=3,m(H2O2)∶m(COD)=1∶2,n(H2O2)∶n(Fe2+)=10∶1,反应90 min后,按5%的接种量接入高效硫氧化菌株Acinetobacter sp.DS-9。废水脱硫效率提高了34.5%,COD去除率提高了74%。     

烤肉中脂类氧化及抗氧化研究

肉类食品中脂类的氧化会产生许多不利的影响,如使食品风味发生变化以及产生有害人体健康的物质等。本文综述了烤肉中脂类的氧化,分析了影响脂类氧化的因素,并总结了抗氧化的方法。     

牛油氧化工艺影响因素研究

以制备风味牛油基料为目的,分别从氧化反应控制参数(通气量、温度、时间、反应方式)、维生素E的添加及反应原料方面考察了可能影响牛油控制氧化反应的因素。研究结果表明,原料来源、氧化体系和氧化温度参数是影响牛油氧化反应的重要因素,原料差异性对氧化产物感官指标影响较大。     

Comparison of lipid and protein oxidation,total iron content and fatty acid profile of conventional and organic pork

The aim of the research was to compare differences in lipid and protein oxidation, total iron content and fatty acid profile in pork loin obtained from organic and conventionally reared pigs. The samples of organic meat were taken from breeding certified by the polish certifying body according to the Council Regulation (EC) no 834/2007 on organic production and labelling of organic products. The meat samples were examined at the following times post‐mortem: 2, 4, 7 days. Measurements of lipid oxidation showed that the organic meat samples were characterised by lower TBARS values during whole storage period (0.78–0.81 mg kg^?1) compared with those of conventional system production (0.95–0.99 mg kg^?1). Results of protein oxidation measurements of the organic meat sample were significantly lower (0.43 nmol mg^?1 protein) at the beginning of experiment than those for the conventional meat sample (0.66 nmol mg^?1 protein). It was also indicated that the production system had no effect on iron content and myoglobin oxidation during storage. In conclusion, obtained results pointed out that the organic pig meat was characterised by higher lipid stability during the whole storage time compared with meat from conventional production system.     

Protein and Lipid Oxidative Stresses During Cheese Manufacture

ABSTRACT: The amounts of protein-bound carbonyls (PC), malondialdehyde, (MDA) and the tocopherolquinone/ tocopherol ratio (TQ) were used as markers to evaluate the oxidative damage during manufacture. Their concentrations were determined in 11 Italian cheese varieties produced with different curd heat treatments. A positive correlation between heat intensity and oxidative damage was found ( p < 0.05). No correlation was seen between ripening time and oxidation extent in differently ripened Grana Padano cheese. Positive correlation between heating and TQ and PC levels was found ( p < 0.001 and 0.05, respectively) in Grana Padano cheese produced with milk pasteurized at 58, 68, or 72 °C. Pasteurization ad curdling steps, during mozzarella cheesemaking, highly contributed to TQ yield.     

Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions

The aim of this research work was to evaluate the oxidative stability of pork meat lipids as related to dietary supplementation with high-oleic sunflower oil (HOSO) and/or α-tocopheryl acetate (VE), as well as the influence of storage conditions. Four different diets (control; HOSO; VE; HOSO+VE), were fed to swines until slaughtering. Meat slices were packed in vessels with transparent shrink film and exposed to white fluorescent light for 3 days at 8 °C. HOSO supplementation increased oleic acid content of pork meat. The highest levels of peroxide value (PV) and cholesterol oxidation products (COPs) were detected in the control group, whereas HOSO-enriched diets displayed the highest thiobarbituric reactive substance (TBARs) content. After storage under light exposure, pork meat slices exhibited a decrease of PV, which resulted in an increasing trend of TBARs and COPs. Feeding enrichment with both HOSO and vitamin E can be, therefore, used as an appropriate supplementation strategy to produce pork meat with a suitable oxidative stability.     

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions

The oxidation of oil-in-water emulsions (37 °C/10 days) containing increasing levels of myofibrillar proteins (MP) (0.5%, 1% and 2% on the basis of lipid content) was investigated. Protein oxidation was assessed by measuring the loss of natural tryptophan fluorescence and the increase in fluorescent protein oxidation products (FP) using fluorescence spectroscopy. Lipid oxidation was simultaneously analysed by measuring the increase of conjugated dienes (CD) and hexanal. The oxidative degradation of tryptophan residues occurred as an early event in MP oxidation whereas FP formed later as secondary protein oxidation products. The shift of the tryptophan maximum fluorescence emission wavelength during oxidation provided information about the location of oxidising tryptophan residues. Emulsions with higher concentrations of MP displayed higher tryptophan fluorescence and yielded a higher amount of FP. MP acted as inhibitors of lipid oxidation because emulsions with higher MP contents contained lower levels of CD and hexanal. Significant negative correlations were found between tryptophan fluorescence and CD, reflecting the timely interaction between primary lipid oxidation products and protein oxidation. Both spectrophotometric techniques were useful although the loss of tryptophan fluorescence is more reliable since it is a specific measurement which is not affected by the presence of other fluorescent protein oxidation products.