芳香微胶囊整理织物的留香效果

为探讨芳香微胶囊整理纺织品的留香效果,选取服装生产中常用的类似风格的机织物和针织物各3种,分别进行芳香微胶囊整理和纯香精整理,对其在自然放置条件下的留香效果和水洗留香效果进行了测试与对比分析。结果表明,芳香微胶囊整理织物的自然放置留香时间是用纯香精整理过织物的6倍以上,其水洗留香时间也延长了3倍;针织物比机织物的留香时间稍长。另外,纤维材料的表面形态、纱线的细度与结构、织物的组织结构与密度对芳香微胶囊的吸附能力以及织物的留香效果都有一定程度的影响。     

棉织物的原位聚合和紫外固化微胶囊芳香整理

采用原位聚合法制备了茉莉香精微胶囊,并通过紫外线固化的方式对棉织物进行芳香整理。红外光谱(FTIR)和光学显微镜(OM)结果显示,其平均粒径为2.6μm,具有良好的热稳定性。通过紫外光固化黏合剂可以实现微胶囊在棉织物上低温条件下固着。当不饱和聚氨酯预聚体为20%,光引发剂Runte-cure1265为2%时,涂层织物烘干后在1 000 W的高压紫外线光源下固化4 min,制得的芳香织物可以经受30次家庭洗涤,整理后的织物强力和硬挺度都有提高。     

尼龙衬布的芳香整理

采用芳香微胶囊对尼龙衬布进行整理,探讨香味微胶囊质量浓度、预烘温度、焙烘温度、焙烘时间等工艺因素对衬布上香味吸附量的影响,并对整理后织物进行香味持久性和耐水洗的测试,得到尼龙衬布芳香整理的优化工艺。茉莉香精的留香量约为1/2;在水洗测试中,茉莉香精的留香量约为1/5。     

芳香微胶囊整理仿丝棉留香效果分析

为了使非织造布具有芳香功能,提高非织造布附加值,探讨了经芳香微胶囊整理的非织造布的留香效果以及影响因素。选取仿丝棉进行浸渍整理,设计了4因素3水平正交试验,使用紫外分光光度计进行测试,建立标准方程,并对留香样品进行耐水洗性能测试。结果表明:芳香微胶囊质量浓度是留香效果的主要影响因素,黏合剂质量浓度和焙烘温度对留香效果的影响比较接近,放置天数对留香效果的影响最小。在微胶囊质量浓度6 g/mL,黏合剂质量浓度为1 g/mL,焙烘温度为140℃,放置0 d的条件下,最终留香含量为23.543 mg/g。经水洗20次后,留香含量为4.176 mg/g,比直接使用香精整理的水洗后留香效果提升10倍以上。     

芳香型水刺非织造革基布的制备及其性能

为了赋予超细纤维水刺合成革基布以较好的芳香性能,以明胶和海藻酸钠为壁材,油性香精为芯材,选用复合凝聚法,通过合理的材料用量及控制反应条件制备了森林浴香型香精微胶囊。用制备的微胶囊对水刺非织造革基布进行芳香处理,通过实验筛选出最佳整理工艺条件。对整理前后水刺合成革基布的物理机械性能进行测试,并对香味保持时间进行了主观评定,结果表明:处理后水刺非织造革基布具有较好的留香性及拉伸、撕裂和顶破强力,但柔软性能有所下降。     

TiO2／CaCO3隔热涂层织物的制备及性能

选用不同功能粒子对棉织物进行涂层整理,制备了对近红外辐射具有显著隔热作用的涂层织物.分析了不同功能粒子在织物上的分布状态,测试了各涂层织物的隔热性能和机械性能,讨论了TiO2/CaCO3的不同配比对涂层织物隔热性能和机械性能的影响.结果表明,经涂层后,织物隔热性能和断裂强力显著提高,撕破强力下降;TiO2与CaCO3的配比为2.5:1时,涂层织物的隔热性能最好,撕破强力下降较少.     

聚脲微胶囊相变材料的制备及在棉织物上的应用

以硬脂酸丁酯为芯材,异氟尔酮二异氰酸酯(IPDI)和二乙烯三胺(DETA)为反应单体,制备聚脲微胶囊,并通过涂层法整理棉织物。通过红外光谱仪和热重分析仪对微胶囊进行结构表征和热稳定性分析。结果表明,所制备的微胶囊为聚脲结构的壳体,可耐200℃以上的高温;采用扫描电镜对微胶囊及涂层整理织物进行观察,发现微胶囊表面光滑致密,呈球形分布,整理织物中的微胶囊分布效果较好。当织物3.5 g,微胶囊0.8 g,黏合剂1.0 g时,整理织物手感良好,经5次水洗后微胶囊的残留率高于90%,熔融热焓为22.12 J/g,整理织物具有良好的调温效果。     

纯棉织物芳香微胶囊整理的探讨

分别采用界面聚合法和分子包络法制备了聚氨酯和β-环糊精芳香微胶囊,采用涂层的方法对纯棉织物进行整理,优选了微胶囊制备的最佳工艺条件,测试了以两种不同芳香微胶囊整理的织物的释香性能.     

β-环糊精微胶囊对真丝织物的加香整理

以β-环糊精为壁材,薄荷香精为芯材,通过包结络合法制备了球形微胶囊,并通过喷雾法对真丝织物进行加香整理。探讨了微胶囊水溶液质量浓度、烘干处理温度等因素对真丝织物加香效果的影响,测试了加香织物的耐日照、耐干洗性能及留香时间。实验结果表明,微胶囊水溶液质量浓度720～960 g/L,60℃烘干处理工艺较优。利用本工艺加香后织物密封留香时间可达到5～7个月,自然环境下可留香3个月左右,不宜在日照下使用,可耐7次干洗。本方法能够满足欧洲规范EN ISO3175—2中工业应用对芳香织物干洗5次的要求,提高了真丝织物的附加值。     

薄荷油微胶囊在芳香纤维和织物中的应用

以明胶和阿拉伯胶做壁材,薄荷油为芯材,通过复凝聚法制备了平均粒径为6μm、热分解温度为250℃的薄荷油微胶囊。微胶囊分别通过共混熔融纺丝引入尼龙6纤维以及通过浸轧方式整理棉织物。通过对纤维和织物的性能表征发现,尼龙6纤维在引入微胶囊后断裂强度有所降低;而整理后棉织物的断裂强力、硬挺度提高,白度略有降低;纤维和织物均具有缓释留香效果。     

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