服装流行色变化趋势及突变分析

为探析服装流行色的变化趋势及突变情况,基于中国纺织信息中心发布的2000—2019年春夏流行色定案,采用线性趋势分析、滑动平均法和Mann-Kendall检验,探讨了流行色系统的分布规律及其作用机制。结果表明:1)近20年来服装流行色呈非周期振荡现象,色相数据变化没有明显的总体上升或下降趋势,整体上是以暖色调为主、冷色为辅的春夏季节特色; 2)服装流行色系统存在大量的不连续及突变现象,但不同色相的突变点数量具有显著差异; 3)服装流行色系统并非是平稳渐变的,当内部和外部影响因素满足一定条件时,会发生色彩突变现象。该研究为认识服装流行色突变规律提供了理论支撑。     

灰色GM(1,1)模型在国际春夏女装流行色色相预测中的应用

服装流行色是影响服装企业生产、营销、效益的重要因素。针对服装流行色预测研究中存在色彩量化复杂、缺少时间序列参数与构建预测模型性能关系等问题,提出以国际春夏女装流行色为研究对象,以PANTONE色彩体系为色彩量化依据,以绝对误差平均值作为预测效果的综合评价指标,探讨了不同长度的时间序列对灰色GM(1,1)服装流行色色相预测模型性能的影响。研究结果表明,以6年时间序列建立的灰色GM(1,1)模型对服装流行色色相预测的整体精度高,其绝对误差平均值之和仅为1.9%。     

社会背景形势与服装流行色的关联研究

通过历史数据对照的方法对历史图览中1910—2010年期间540套女装色彩进行分析,运用HSB色彩系统和历史数据对照的方法判断出社会背景的和平时期、冲突时期和动乱时期服装流行色的变化规律。研究结果表明:暖色系在各个社会背景下都占有最高的流行比例,其次为冷色系,再次为中性色系;以橙色系为代表的暖色系比例伴随社会背景的动乱呈上升趋势,以靛蓝色系、蓝色系为代表的冷色系伴随社会背景的动乱呈下降趋势;动乱时期色相具有较高的集中度,和平时期各个色系的分布趋于平均化;低纯度与中低纯度色彩在各个社会背景下均占有较高的比例,其次为高纯度,再次为中高纯度;高纯度色彩比例伴随社会背景的动乱呈下降趋势;社会背景形势对服装色彩明度的影响较为薄弱,缺少典型的相关性表现。该项研究对提高流行色预测精度具有参考价值。     

设计师品牌时尚色彩趋势预测应用研究

通过对服装品牌分类整理,确定设计师品牌为本文的研究对象,分析流行色趋势与设计师品牌的流行色使用情况,并将两者流行色按照色相、纯度、明度三个维度进行对比,分析流行色在品牌色彩中实际应用情况,证明时尚色彩趋势预测对于设计师品牌色彩应用有着较高契合性与指导性,得出品牌针对流行色使用的色相色系以及使用变化规律,明度与纯度针对不同色系的明度与纯度的变化规律。研究流行色应用规律,给予相关设计师品牌色彩设计以参考,提升实用价值。     

温柔的暖色调将成为21世纪初的潮流

由中国流行色协会主办的“第72届国际流行色信息发布及服装信息报告会”于99年1月26日在中国名城杭州召开。参加会议的有国家纺织工业局原局长吴文英女士、中国流行色协会理事长王曾敬先生、中国服装流行色协会副秘书长徐志瑞先生、中国美术学院副教授、中国服装集团设计公司吴海燕总设计师以及中国丝绸工业的知名人士沈爱琴董事长等。会上发布了第72届国际流行色专家委员会会议通过的2000年/2001年秋冬国际男装、女装、休闲装流行色彩预测方案,制定了三个色卡:     

走进秋冬──秋冬皮革流行色与材料

走进秋冬──秋冬皮革流行色与材料三月春意浓浓，预示着五彩缤纷季节的到来，当渡过繁花似锦的春夏又是一个秋冬，大自然又变为“绿、黄、白、”单色调。服饰是人为的装点、调节了大自然的单色调然而人们选择装饰的主题，服装、靴鞋的颜色、款式受习惯和社会气息的影响，...     

流行色春夏定案特征分析与探讨

应用minitab15对美国潘东公司（Pantone）、国际流行色协会（IC）和《国际纺织品流行趋势》杂志3家权威色彩预测机构发布的春夏流行色定案进行色彩量化和分析,旨在探寻流行色定案在纯度、明度和色相上的分布特点和变化规律。研究结果显示,3家机构发布的流行色信息在明度、纯度和色相分布中存在一定的共性和变化规律,如色相的双峰分布,冷暖对比,纯度和明度上的渐变迁移,以及色彩属性上的春夏季节色彩特征等。单因素方差分析结果说明国际流行色在预测信息中起主导作用。     

歌力思服装实业有限公司成为“中国女装色彩研发基地”——夏国新大胆预测：下一季流行水蓝色

2009年7月10日，2010春夏女装趋势研讨会在深圳歌力思服装实业有限公司举行，并同时举行了“中国女装色彩研发基地”的授牌仪式，深圳歌力思服装实业有限公司成为中国流行色协会第47家基地企业。中国流行色协会常务副会长梁勇将“中国女装色彩研发基地”的牌匾授予了歌力思服装实业有限公司董事长夏国新。     

春夏女装流行色的层次聚类分类方法

采用层次聚类分析方法对春夏女装流行色进行分类,按照流行色预案间的色差距离对女装流行色进行量化分类。以2007至2015年国际流行色协会发布的春夏女装流行色预案为数据样本,采用层次聚类的聚合算法对流行色预案进行分类,之后依照色彩类别出现频次,将所得类别分为继承类色彩类别和创新性色彩类别,研究色差阈值与聚类结果的关系。实验结果显示,在色差阈值为10.40时,春夏流行色预案可形成12个继承类色彩类别,且继承类色彩所占比例达到38.8%,形成的继承类色彩类别及各类别色彩分布体现了春夏女装流行色分布的特点。     

志向：防寒风尚秀从第一品牌到风格专家

从时尚高档、差别化、低碳环保面料到中国防寒服面料第一品牌，再到以时尚防寒服风格专家的身份为各品牌提供秋冬防寒服面料解决方案，志向科研带来60套服装，分红色、蓝色、中性色三大色系：每个色系包含不同风格相对的色调、整体服装配饰风格的应用。     

季节变化对杂交鲟鱼肉营养成分的影响

采集春、夏、秋、冬四个季节的杂交鲟鱼(Huso dauricus ♀ × Acipenser schrenckii ♂) 样品,分析比较肌肉基本营养成分、氨基酸组成、脂肪酸组成、矿物元素组成的差异。结果表明:鲟鱼肉脂肪含量季节变化特点明显,以秋季鲟鱼肉脂肪含量为最高（P<0.05）,而后依次为冬季、春季、夏季的鲟鱼肉;蛋白质含量以冬季鲟鱼肉最高,春季、夏季、秋季鲟鱼肉依次下降;春季鲟鱼肉必需氨基酸、鲜味氨基酸及总氨基酸含量最高,但秋季鲟鱼肉必需氨基酸占总氨基酸比例最高,冬季鲟鱼肉鲜味氨基酸占总氨基酸比例最高;夏季、秋季鲟鱼肉多不饱和脂肪酸及二十碳五烯酸和二十二碳六烯酸含量显著高于冬季、春季（P < 0.05）,脂肪酸不饱和度受季节影响差异并不显著（P>0.05）;矿物元素含量在春、夏两季鲟鱼肉中较高。季节对鲟鱼肉的营养组成影响明显,分析不同季节杂交鲟鱼肉的营养组成,可为后续开发加工提供理论依据,在加工中可根据需要选择适宜季节的养殖鲟鱼。     

Tuber yield and quality characteristics of potatoes for off‐season crops in a Mediterranean environment

BACKGROUND: There is little research on evaluating the compatibility of potatoes for double cropping in southern Italy. The aim of this investigation was to assess tuber yield and some qualitative traits of tubers such as skin colour, tuber dry matter content and tuber nitrate content, both in winter–spring and in summer–autumn crops, as influenced by genotype and harvest time. RESULTS: Yield, skin colour and dry matter content of tubers were higher in the winter–spring crop than in the summer–autumn crop, attributable to the advantageous lag time in spring between solar radiation and temperatures and the disadvantageous lag in autumn. Spunta and Arinda performed well within each crop season, whereas Ninfa showed an important yield loss in autumn. In both off‐season crops, delaying tuber harvest until leaf senescence increased yield and improved quality attributes such as tuber dry matter content and skin colour, whereas nitrate contents significantly decreased in the winter–spring crop and increased in the summer–autumn crop. Ninfa showed less tendency than Arinda and Spunta to accumulate nitrate in tubers in both off‐season crops. CONCLUSION: It might be advantageous to examine in further research which mechanisms sustain compatibility to the autumn and assess other quality characteristics for the fresh market in the contrasting climatic conditions of the two off‐season crops. Copyright © 2009 Society of Chemical Industry     

Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation

An automatic purge and trap apparatus, coupled to a GC-MS was used to study the seasonal variability of the volatile fraction of raw milk Manchego cheese. Both season and dairy significantly affected abundance of most volatile compounds. Most aldehydes, methyl ketones, n-alcohols, and secondary alcohols reached significantly higher concentrations in spring cheeses. Branched chain alcohols showed significantly higher concentrations in autumn and winter cheeses, while significantly higher amounts of diketones were found in summer cheeses. Most ethyl esters reached higher concentrations in spring and winter cheeses and lower in autumn cheeses. Lower concentrations of alpha-pinene were found in spring cheeses, and higher amounts of limonene were observed in winter cheeses. Heptane and octane were significantly more abundant in summer cheeses. No significant seasonal differences were found either for quality or intensity scores.     

Comparison of Gel-forming Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Prepared in Different Seasons

ABSTRACT: The gel-forming properties of silver carp surimi made in different seasons were compared. Surimi prepared in winter and spring formed gel at 30°C, while autumn and summer surimi required a higher temperature of 40°C for gel formation. All surimi showed marked disintegration when incubated at 60°C. Ca²⁺-ATPase inactivation rate of myofibrils prepared from 4 surimi samples showed that myofibrils in autumn and summer surimi were much more stable than those in winter and spring surimi by about 10°C. These results demonstrated a close relationship between the gel-forming temperature of surimi and the thermal stability of myofibrils in surimi, namely that autumn and summer surimi containing stable myofibrils required higher temperature than winter and spring surimi for the gel formation.     

流行色彩与面料

第77届法兰克福国际衣料博览会就1998年春夏流行色彩、面料、服装发布了大量信息,对丝绸企业的产品开发具有实际的指导意义。文章对博览会中心发布的春夏国际流行色彩与面料作了分析与介绍。     

Seasonal variation in the viscosity of the extracts of muscle proteins of hake (Merluccius hubbsi) stored on ice

Changes in viscosity of high-ionic-strength muscle extracts of hake stored on ice are subject to seasonal variation. A rapid fall in the viscosity occurs in extracts of fish caught during the summer. The viscosity declines at a slower rate after the sixth day of storage for those fish caught during the autumn. No change in the viscosity was observed in hake caught during the winter and spring.     

Seasonal changes in the fatty acids of gilthead sea bream (<Emphasis Type="Italic">Sparus aurata</Emphasis>) and white sea bream (<Emphasis Type="Italic">Diplodus sargus</Emphasis>) captured in Iskenderun Bay,eastern Mediterranean coast of Turkey

Seasonal variations in the fatty acid compositions of gilthead sea bream (Sparus aurata) and white sea bream (Diplodus sargus), captured in Iskenderun Bay, Eastern Mediterranean of Turkey, were investigated. Results from studying the composition over all seasons showed that the basic saturated, monounsaturated and polyunsaturated fatty acids for gilthead sea bream and white sea bream were palmitic acid (16:0), oleic acid (18:1) and docosahexaenoic acid (DHA, 22:63). The other main fatty acids for both species were myristic acid (14:0), stearic acid (18:0), palmitoleic acid (16:1), linoleic acid (18:26) (especially in autumn and winter for gilthead sea bream), and eicosapentaenoic acid (EPA, 20:53). Gilthead sea bream and white sea bream exhibited seasonal fluctuations in their fatty acid contents. EPA ratios in gilthead sea bream in the autumn, winter, spring and summer were 5.42%, 4.69%, 5.20% and 4.27%, whereas the ratios in white sea bream in autumn, spring and summer were found to be 5.03%, 4.53% and 6.97%, respectively. DHA ratios in gilthead sea bream in autumn, winter, spring and summer were 15.37%, 14.16%, 9.51% and 7.07%, whereas the ratios in white sea bream in autumn, spring and summer were found to be 11.49%, 20.17% and 7.74%, respectively. The present study suggests that the daily consumption of either 100 g of gilthead sea bream captured in any season or 100 g white sea bream captured in spring or summer could meet peoples needs for EPA+DHA fatty acids.     

Seasonal variation in fatty acid and triacylglycerol composition of bovine milk fat

The aim of this study was to assess the effects of seasonal variation on the changes of the fatty acid (FA) and triacylglycerol (TAG) composition of bovine milk fat (MF) in a nonseasonal milking system. Weekly milk samples were collected from 14 dairy factories and pooled per week as representative samples of the average Dutch bovine milk. The sample collection started in May 2017 and finished in April 2018, resulting in a total of 52 samples, corresponding to each week of the year. The samples were analyzed for MF content (%) and FA and TAG composition using gas chromatography with flame-ionization detection. The increased intake of C18:3 cis-9,12,15 through grass feeding in spring and summer was associated with major changes in MF FA composition, including reduced proportions of de novo synthesized FA and presence of several rumen biohydrogenation products and conjugated linoleic acid isomers in MF. These changes in seasonal FA composition had an effect on TAG seasonal variation. The TAG seasonal variation showed that all TAG groups were significantly different between months. The low molecular weight and the medium molecular weight TAG groups increased in winter and decreased in summer, whereas the high molecular weight TAG groups increased in summer and decreased in winter. Based on pooled monthly samples, MALDI-TOF-mass spectrometry allowed the analysis of even- and odd-chain TAG species in MF based on their total carbon number and number of double bonds. These analyses indicated saturated TAG species to be greatest in winter, whereas monounsaturated, polyunsaturated, and odd-chain TAG species were greatest in summer. Our study showed that TAG seasonal variation in a nonseasonal milking system is influenced by the variation in FA composition throughout the seasons.     

Seasonal changes in the fillet fatty acid profile and nutritional characteristics of wild Trasimeno Lake goldfish (Carassius auratus L.)

Goldfish (Carassius auratus L.) is very diffuse in Trasimeno Lake, and show great adaptability and have become a dominant fish of the lake ecosystem. The aim of this study was to evaluate the seasonal effect on the fatty acid profile and nutritional characteristics of goldfish caught in Trasimeno Lake. Forty fillets per season were used to evaluate the respective proximate composition, fatty acid profile, nutritional indices and protein and lipid oxidative stability. Season significantly affected the chemical traits of the fillets. A lower level of SFA was observed during spring, while a higher proportion of MUFA was observed during the winter. PUFA exceeded 50% of the total fatty acids content during the autumn, spring and summer. The nutritional indices were very good in comparison to those observed in other livestock animals. Goldfish fillets are characterised by a high nutritional value and good oxidative stability; the best results of this study were obtained in autumn and spring fillets.