上海地区青年女性运动文胸消费行为调查研究

以日本色泣牢度测试方法(大丸法)中的非离子表面活性剂为参照物,采用平平加O系列非离子表面活性剂为扩散剂对织物进行色泣牢度测试,研究了不同平平加O系列试剂(平平加O-5、平平加O-10、平平加O-15、平平加O-20和平平加O-25)以及试剂浓度、试验温度、试验时间3个因素对纺织品色泣牢度的影响。结果表明,平平加O系列产品中聚氧乙烯的聚合度越高,色泣牢度越低;平平加O-25是较好的扩散剂,与日本大丸法中的非离子表面活性剂作用具有较好的一致性,可作为它的替代品。最后确定色泣牢度的测试条件为:平平加O-25浓度0.10%,试验温度25℃,试验时间2 h。     

聚氧乙烯醚磷酸酯用于ONP／OMG中性脱墨的研究

使用OP-10磷酸酯和AEO-9磷酸酯及其与其他表面活性剂的复配物对旧新闻纸(ONP)/旧杂志纸(OMG)混合废纸进行了中性脱墨实验。结果发现:OP-10磷酸酯和AEO-9磷酸酯在中性条件下,具有较好的脱墨效果;它们在与其他表面活性剂的复配时,具有较强的选择性;平平加O-20/平平加A-20/JFC/OP-10磷酸酯的组合在中性条件下对ONP/OMG混合废纸具有良好的脱墨作用,可以使脱墨浆白度提高10.0%ISO。     

表面活性剂与脂肪酶ZG复配在皮革脱脂工艺中的应用研究

研究了生物柴油合成用脂肪酶ZG与制革生皮脱脂常用表面活性剂的相容性,确定了三种对该脂肪酶具有明显激活作用的表面活性剂及相应的质量浓度为LAS-3 g/L、平平加O-3 g/L、OP-10-6 g/L.采用响应面优化法,对上述三种表面活性剂与脂肪酶ZG复配的质量浓度优化结果为OP-10-6 g/L、LAS-3.5 g/L...     

实用皮革毛皮生产工艺（续）

19、削匀：厚度0．9～1．0ram（单层）。 20、回软：液比 2 温度 50℃ 平平加 0．2％     

2005年《纺织学报》第二十六卷总目次

科研报告纤维素/甲壳素共混液的流变性能…………何春菊等(1-1)平平加O-20单分子膜的解吸扩散系数……姚永毅等(1-4)羊毛拉伸细化中的结构理论………………于伟东等(1-7)空气层对织物动态热湿传递性能的影响蒋培清等(1-10)………………………………………………………………聚乳酸纤维分散染料染色性能的研究……钱红飞等(1-13)织物密度对水泥复合材料界面粘结的影响俞巧珍等(1-17)……………………………………………………………丝素改性聚氨酯膜及其表面性质…………孙东豪等(2-1)FA/LMA/MMA三元共聚物乳液的合成与性能张庆华等(2-4)…     

信息之窗

新型系列平平加在靖江批量投产 多色植绒印花产品 湘纺大战四季度制定6项措施 我国纺织装饰品发展方向 江苏靖江县无机盐厂开发研制成功一种可用于纺丝油剂、印染助剂的脂肪醇氧乙烯醚类新型产品—0—9—10—15—20平平加系列,最近通过了上海、南京等地有关科研部门的技术审定。该产品经常州东风印染厂、东方印染厂和上海助剂厂等用户使用,认为其技术性能达到预定指标,目前已批量投产,年销售量达1800吨。 平平加0—9—10主要用作化纤工业中的纺丝油剂和工业或家庭用的乳化剂、清洗剂等。     

纤维素氨基甲酸酯纤维纺丝工艺探讨

通过研究纤维素氨基甲酸酯（CC）溶液中CC与NaOH配比（质量比）、溶液纺前处理时间及温度、纺丝凝固浴及再生浴的组成和温度对纤维素氨基甲酸酯溶液可纺性及其纤维性能的影响,得到湿纺工艺制备纤维素氨基甲酸酯纤维的最佳纺丝工艺条件.结果表明：配制CC质量分数为7%,CC与NaOH质量比为1的纤维素氨基甲酸酯的氢氧化钠溶液,在15℃以下进行纺前处理10～12h,溶液可纺性良好．这种溶液在温度为40℃的含H₂SO₄（150g/L）、Na₂SO₄（200g/L）、AI₂（SO₄）₃（50g/L）的凝固浴中成形后,在温度为85℃、质量分数为1%的氢氧化钠水溶液中再生,可得到具有一定强度及伸长率的再生纤维素纤维．     

非离子型皮革手感蜡乳液的制备及应用

采用相转变法对由石蜡和蜂蜡组成的混合蜡进行乳化,制备皮革涂饰用手感蜡乳液。考察了乳化剂种类、用量、乳化温度及搅拌速度等因素对乳液性能的影响。结果表明:使用乳化体系为Span60、Tween80与平平加O-20组成的复合乳化剂,总用量为20%,乳化温度为75℃,搅拌速度为500~700r/min,得到了稳定的非离子型手感蜡乳液。皮革涂饰结果表明:最优工艺下制得产品的综合性能与进口样品相近。     

羊毛预处理蛋白酶防毡缩整理机制

分别通过Allworden现象、扫描电镜、动态接触角和界面张力仪以及红外光谱分析,研究蛋白酶、DCCA和H₂O₂处理以及H₂O₂ +蛋白酶和DCCA+蛋白酶处理后羊毛的表面形态、表面润湿性能和表面化学组成变化,探讨H₂O₂氧化预处理和DCCA氯化预处理对羊毛蛋白酶防毡缩整理的影响机制。结果表明,DCCA预处理后再进行蛋白酶处理,羊毛的鳞片表层完整性受到破坏,Allworden现象不复存在,鳞片被剥离,羊毛表面变得光滑,亲水性显著改善。而且DCCA处理能将更多的羊毛胱氨酸二硫键氧化为半胱氨磺酸盐和磺基丙氨酸,可为后续酶处理提供更多的反应位点,从而使羊毛获得更优良的防毡缩效果。     

脂肪酸甲酯无规聚醚结构与性能关系

为研究脂肪酸甲酯无规聚醚结构与性能关系,从相对分子质量、环氧乙烷与环氧丙烷的物质的量比（n_EO:n_PO）、封端剂碳链长度3个主要因素出发,测试分析脂肪酸甲酯无规聚醚的性能。结果表明：脂肪酸甲酯无规聚醚有很好的表面活性和乳化能力,并具有一定的消泡及抑泡性能;增大分子质量可有效提高表面活性和浊点并增大黏度,但消泡、抑泡效率下降;增大n_EO:n_PO可显著提高浊点和乳化能力;增加封端剂碳链长度可提高乳化能力和消泡及抑泡效率。可通过改变聚醚的结构来优化性能,用于开发低泡及无泡纺织助剂。     

The \delta{}^{18}{\rm O} -value of the p-OH group of L-tyrosine permits the assignment of its origin to plant or animal sources

The biosynthesis of L-tyrosine in plants by the shikimate pathway via arogenate implies that the oxygen atom in the p-position originates from D-erythrose with a d¹⁸O \delta{}^{18}{\rm O} -value near +30‰ above leaf water, while its synthesis in animals by hydroxylation of external L-phenylalanine with O₂ as oxygen source and a kinetic isotope effect k₁₆/k₁₈ɏ.018 demands a d¹⁸O \delta{}^{18}{\rm O} -value near +6‰. These expectations are fully confirmed by experimental data from the ¹⁸O-pattern analysis of natural aromatic compounds. The result is considered as a basis for the assignment of L-tyrosine and L-tyrosine-derived material of plant or animal origin, respectively, and for the determination of the relative amounts of plant and animal material in food and animal feed.     

Linalool disaccharides as flavour precursors from green coffee beans (<Emphasis Type="Italic">Coffea arabica</Emphasis>)

Two linalool disaccharides, isolated from green coffee beans (Coffea arabica), were identified as 3(S)-linalool-3-O-#-D-glucopyranosyl-#-D-apiofuranoside and 3(S)-linalool-3-O-#-D-glucopyranosyl-!-L-arabinopyranoside. The structures were established by one- and two-dimensional ¹H and ¹³C NMR spectra as well as by ESI MS/MS spectra.     

Viscosity of solutions of dextrans with selected sweeteners

Effect of D-fructose, D-glucose, sucrose, maltose, and aspartame upon the viscosity of aqueous solutions of dextrans of M_w=19,500, 71,400, and 282,000 were studied. Molecular weight of polysaccharides is a dominating factor controlling the rheology of the blends. The viscosity of the dextran-sweetener blends practically linearly increased against the molecular weight of dextrans. Structure of admixed sweetener was also a factor important for the rheology of such blends. Saccharide sweeteners, e.g., all those studied in this paper but aspartame, interacted with dextrans without involvement of their 1-OH - anomeric carbon atom - pyranose ring oxygen atom moiety as indicated by polarimetric studies.     

二安替比林甲烷分光光度法测定功能纤维中TiO2含量

 针对功能纤维中添加TiO₂的含量测定问题,对功能纤维样品采用高温消化、混酸溶解的前处理方式,以抗坏血酸作Fe³⁺、Cu²⁺的掩蔽剂,二安替比林甲烷作为显色剂,用分光光度法在λ=390 nm波长处测定功能纤维中纳米TiO₂的含量。钛的质量浓度在0.005~0.65 mg/L范围内标准液质量浓度与吸光度呈良好的线性关系,线性方程为y=1.407 1x-0.009 3(R2=0.999),检测限为0.005 mg/L,平均回收率98%以上,RSD=0.59%。该方法简便快速,准确度高,实用性强。     

Interaction between copper chloride and caffeine as seen by diffusion at 25 °C and 37 °C

A Taylor dispersion method is used to measure ternary mutual diffusion coefficients (D₁₁, D₂₂, D₁₂ and D₂₁) for aqueous solutions of CuCl₂ (1) + caffeine (2) + H₂O-(3) at 25 °C and 37 °C at carrier concentrations from (0.000 to 0.020 mol dm⁻³), for each solute, respectively. The results are compared with these obtained for the binary systems, that is, CuCl₂ (1) + H₂O (2) and caffeine (1) + H₂O (2), also reported here. From these data it is possible to make conclusions about the influence of the caffeine solutes in diffusion of copper chloride.     

Direct isocratic normal-phase HPLC assay of fat-soluble vitamins and β-carotene in oilseeds

Non-conventional seeds are of current interest because their constituents have unique chemical properties and they may augment the supply of edible oils. The study of seed oils for their minor constituents is useful in order to use both oil and the minor components effectively. Fat-soluble vitamins (FSV) and pro-vitamin A (#-carotene) are of particular importance in nutrition. Although fatty acid profiles of the selected seeds have been reported, no data about their FSV composition are yet available. Black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.), and niger (Guizotia abyssinica Cass.) seed oils were extracted with two different solvents [n-hexane (H) or chloroform/methanol (CM) (2:1 v/v)] in a Soxhlet-extractor. An isocratic normal-phase high-performance liquid chromatography (NP-HPLC) method for FSV and #-carotene analysis using a Zorbax-Sil silica column and an ultraviolet (UV) detector was developed. Isooctane/ethylacetate (96:4 v/v) was used as the eluant for the simultaneous elution of vitamin E, while isooctane/2-propanol (99:1 v/v) was used to elute other FSV and #-carotene. Saponification of seed oil samples was not required. The seed oil or its diluted solution in the selected mobile phase was therefore directly injected onto the HPLC column. All tocopherol derivatives were identified in seed oil samples. The main constituents in black cumin and niger seed oils were !- and %-tocopherols, whereas #-tocopherol (575-672 µg g^-1 oil) was the major tocopherol in coriander seed oil. #-Carotene was measured in high levels in coriander seed oil (739-892 µg g^-1 oil), followed by niger seed oil (574-702 µg g^-1 oil) then black cumin (569-593 µg g^-1 oil). Examined seed oils, especially niger seed oil, were characterized by high amounts of phylloquinone (>0.2% of oil content). Retinoic acid, vitamin A-alcohol, vitamin D (D₂+D₃), and menadione (vitamin K₃) have not been detected in all oilseed samples. The aim of the present investigation was to estimate FSV and #-carotene content of studied oilseeds. The results obtained show that because of their specific FSV constitution, these seed oils are promising new oils.     

Kinetics of 3-chloropropane-1,2-diol (3-MCPD) degradation in high temperature model systems

A study of the decay kinetics of 3-chloropropane-1,2-diol (3-MCPD) at high temperatures in aqueous model systems is reported. Data obtained over the pH range 5-6.5 and temperatures of 80-142 °C agreed well with a predicative model derived from earlier kinetic data. The results showed that 3-MCPD was unstable in aqueous solutions approaching infinite dilution at temperatures above 80 °C. Comparison of the experimental decay of 3-MCPD with that based on the kinetic parameters A (=10^{7.73347+0.83775pH}s-1) and E_a (=119.2 kJ mol^-1) was good to within 20% over the temperature and pH ranged studied. A putative mechanism for the degradation reaction is discussed together with the implications for the decay and formation of 3-MCPD in food systems.     

Dual mode diffusion and sorption of sodium chloride in pre-cooked egg white

The concentration profiles of NaCl by the one-dimensional diffusion in pre-cooked EW (egg white) were obtained at 5-80 °C. D's (Fick's diffusion coefficients) estimated at respective concentrations of NaCl in EW showed peaks at a certain NaCl concentration in the substrate. The peak became prominently high with the increase in temperature. These variations were interpreted in terms of the dual mode sorption and diffusion theory, which was successfully applied to the diffusion behavior of NaCl in Japanese radish. In EW, the water swollen protein phase coexists with the dispersed liquid water phase. It is in the former phase where the diffusion rate in EW is determined via the dual mode mechanism. By applying the theory, thermodynamic diffusion coefficients, D_T(p), of the partitioned species at respective temperatures were found to be smaller than those, D_T(L), of the Langmuir sorption species. The variations of D with peaks were interpreted with these two D_T's and equilibrium parameters of the two species. The sorption isotherms of NaCl by EW were found to be slightly convex upward at low NaCl concentrations, which were successfully interpreted by considering the two phases mentioned above and the equilibrium parameters for the partitioned and Langmuir species.     

Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine

The behavior of different lysine Amadori compounds during acid hydrolysis was investigated in order to determine the molar yield of furosine and the other hydrolysis products. Based on this, the conversion factors for calculating the content of Amadori compound and lysine modification before hydrolysis can be derived. For that purpose, the peptide-bound Amadori compounds N^k-(1-deoxy-D-fructosyl)-, N^k-(1-deoxy-D-tagatosyl)-, N^k-(1-deoxy-D-lactulosyl)- and N^k-(1-deoxy-D-maltulosyl)hippuryllysine as well as free N^k-(1-deoxy-D-fructosyl)lysine were synthesized. For isolation of peptide-bound Amadori compounds, an optimized enzyme-enhanced reversed phase-high pressure liquid chromatography procedure was developed. Pyridosine and N^k-(carboxymethyl)hippuryllysine were synthesized as reference materials. After acid hydrolysis with 6 M hydrochloric acid the, molar yields of furosine were determined to be 32% for fructosyllysine, 34% for lactulosyl- and maltulosyllysine and 42% for tagatosyllysine. Hydrolysis with 8 M hydrochloric acid resulted in a higher yield of furosine for Amadori compounds containing a fructosyl-moiety, 46% for fructosyllysine, 50% for lactulosyllysine and 51% for maltulosyllysine. Compared with this, the molar yield for furosine was not affected by concentration of hydrochloric acid in the case of tagatosyllysine. Based on these conversion factors a reliable calculation of the amount of Amadori compound or lysine modification and with it the evaluation of the progress of the "early" Maillard reaction in foods and biological samples is possible via the quantification of lysine and furosine after acid hydrolysis.     

Investigation of ascorbigen as a breakdown product of glucobrassicin autolysis in Brassica vegetables

The formation of ascorbigen (ABG), one of the major indole-derived compound of Brassica vegetables, has been studied. An HPLC method developed previously in our laboratory was used to determine ABG precursors, glucobrassicin (GB) and L-ascorbic acid (AA), in intact plant tissues of four nutritionally important vegetable crops belonging to the genus Brassica - white cabbage, cauliflower, Chinese cabbage, and broccoli. The levels of GB varied within the range 25-142 mg kg^-1 and AA contents varied within the range 110-840 mg kg^-1. The amounts of ABG in homogenized Brassica vegetables was found to be between 7 mg kg^-1 and 18 mg kg^-1. The level of GB in the plant material was shown to be the limiting factor in the process of ABG formation. Calculated conversion values expressing the conversion of GB into ABG revealed that only 20-46% of GB present in intact plant tissues was employed in the process of ABG formation. The conversion values increased with decreasing pH values of the vegetable homogenates.