丝/毛混纺织物的同色性染色技术

选用性能优良的Lanaset系列染料对丝、毛以及丝/毛织物进行染色,探讨丝/毛混纺织物染色工艺参数对丝和毛之间色差等染色性能的影响,并通过正交试验确定实现同色性的最佳染色工艺:pH值4、染色温度80℃、硫酸铵10%、元明粉10 g/L、保温时间50 min。     

PBT、CDP、PET交织物染色工艺探讨

PBT、CDP、PET交织物染色存在同色性、色差、色牢度差等问题,采用坯布高温预定形,并对染色pH值、匀染剂、染色温度和保温时间等参数进行优化,得出最佳工艺条件:180℃预定形30～40 s;染色选用1.0 g/L HAc和0.4 g/L NaAc缓冲溶液稳定p H值在4.0～4.5;匀染剂P用量根据浅、中、深色分别选用2.5、2.0、1.5 g/L;染色温度选用125℃,浅、中、深色染色保温时间分别为20、30、40 min;浅色后处理清洗采用60℃热水反复洗涤10 min,中、深色后处理清洗优选70℃处理20 min,织物色牢度和颜色稳定性良好,各项色牢度指标均达到4级以上。     

环保载体cwp-8809在毛/涤混纺织物上的染色工艺研究

采用分散染料载体法对毛/涤混纺织物进行染色,通过单因素实验分析了载体用量、阿白格B用量、浴比、染色温度及保温时间等对染色K/S值的影响,得到染色的最佳工艺为:分散染料2%(owf)、弱酸性染料2%(owf)、载体用量0.5%(owf)、阿白格B 20 g/L、匀染剂10 g/L、p H值5.5~6.0、温度100℃,保温时间70 min,浴比1∶20。     

莫代尔/棉混纺织物染色工艺的优化

采用多种活性染料分别对莫代尔(Modal)和棉进行—浴法染色,测试染色织物K/S值、同色平衡值K及色差△E,筛选出染莫代尔/棉同色性好的三原色染料,即Sumifix-HF黄3R,Sumifix-HF红2B和SumifixHF蓝BG.将该三原色用于咖啡色染色,试验元明粉和纯碱用量,以及染色温度等对染色同色性和匀染性的影响,以优化染色工艺.结果显示,元明粉40 g/L,纯碱12 g/L,在85℃染色15 min,再降温至70℃,分2次加碱固色,可获得较佳的效果.     

牛奶蛋白纤维与棉纤维的同色性染色工艺研究

采用B型活性染料对牛奶蛋白纤维和棉纤维进行同浴染色,研究碳酸钠、氯化钠、染色温度和防染剂处理对牛奶蛋白纤维与棉纤维色差ΔE的影响,并测试染色纤维的色牢度。结果表明:在活性染料2%(o.w.f)时,浴比1︰50、碳酸钠20 g/L、氯化钠40 g/L、染色温度60℃保温50 min的工艺条件下对牛奶蛋白纤维(经防染剂处理)和棉纤维进行同浴染色,能得到较好的同色性,染色纤维的耐洗牢度和耐干摩擦均≥4级,耐湿摩擦牢度均≥3~4级。     

酸性染料易染氨纶/锦纶的同色染色工艺研究

采用弱酸性红GN、中性深黄GL、中性蓝BM三种染料对锦纶和酸性易染氨纶纤维进行同浴染色,研究了它们对两者的染色性能,讨论了染液浓度、染色温度、保温时间及染浴pH值等工艺条件对酸性易染氨纶和锦纶同色性的影响,得出了各染料对易染氨纶/锦纶同浴染色时同色性的最佳染色工艺,并测试了在此工艺下染色后两种纤维的皂洗色牢度。结果表明:易染氨纶/锦纶染深色时不存在色差的问题,染浅色(染料用量1%(owf))时在染色温度70℃,保温时间60min,染液pH 4.5,浴比1∶30的工艺条件下同色性较好;并且在此工艺下用该三种染料染色后,两种纤维的沾色牢度和褪色牢度都能达到生产工艺要求。     

真丝/棉交织物同色染色工艺

针对真丝纤维及棉纤维的物理化学性能,采用不同类型的活性染料对真丝/棉交织物进行一浴一步法染色.通过分析同色平衡值K及色差△E,优选的适合真丝/棉交织物一浴法染色的三原色活性染料:红3BN,黄3RN和蓝S-G;优化的染色工艺为:浅色元明粉56 g/L,纯碱8 g/L;中深色元明粉80g/L,纯碱24 g/L;染色温度60℃,保温时间60 min.试验结果表明,采用该工艺对真丝/棉交织物同浴染色,可获得良好的同色性和色牢度,同色平衡值K接近1.     

蚕丝/羊毛混纺同浴染色同色性研究

就蚕丝/羊毛混纺同浴染色同色性问题、色差产生原因、如何达到同色的色差标准、染料选用、染色工艺条件选择等方面,开展了大量的实验研究工作及生产性实验验证,从而确定了这两种纤维混纺同浴染色的工艺条件,并确定了混纺丝毛产品同色一致性的色差标准.     

涤/棉织物靛蓝染料同色染色工艺

为解决涤/棉混纺或交织物靛蓝染料染色同色性较差的问题,探讨了保险粉、氢氧化钠和苯甲醇用量,染色温度和时间等工艺条件对模拟涤棉织物K/S值的影响,测试了染色织物的色牢度。结果显示：靛蓝上染涤纶和棉织物染色条件相差较大,一浴一步法很难使两种纤维染得同色;通过对涤/棉织物进行两浴法染色,第一次染色时靛蓝2%(omf),在100℃加入苯甲醇20mL/L或120℃不加苯甲醇的条件下保温60min,第二次染色靛蓝6-8%(omf),30℃保温60min,染色涤纶和棉织物有较好的同色性、满意的染色深度及一定的染色牢度。     

羊绒涤纶混纺针织物低温同浴染色的研究

根据羊绒不耐高温的特点,从低温同浴染色的设计思路出发,选择出用于羊绒涤纶混纺织物低温同浴染色的兰纳素活性染料、托拉斯分散染料及导染剂N,并通过对JFY-PS色彩分析仪测试织物的K/S值及按GB 3921-1997纺织品色牢度测试色牢度值的分析,确定了羊绒涤纶混纺织物的染色工艺:兰纳素染料2.8%、托拉斯分散染料0.5%、阿白格FFA 0.5g/L、阿白格B 1%～2%、元明粉40g/L、导染剂NP 4%～6%、依加索HTW new 4%、温度95℃、浴比1:30、pH 4～6、时间50 min.     

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