防皱整理剂PMI的合成及在柞丝绸上的应用

合成了一种新型多羧酸－马来酸和衣康酸的共聚物（PMI），并将其用于柞丝绸的防皱整理，整理后织物湿弹性显著提高，且具有较好的耐洗性，对织物白度和染色性能基本上无影响，是效果较好的无甲醛防皱整理剂。     

柞丝绸膨化的研究

对柞丝绸的膨化理论与实践进行了研究，初步找到了适合柞丝绸产生不可逆膨化的膨化剂，对改善柞丝绸手感、开发蓬松的柞丝绸厚型织物、提高柞丝绸染整质量等十分有利     

文摘

1柞丝绸用环氧化物轧堆法进行化学改性纤维加工1997．No．3环氧化物是乙二醇二缩水甘油醚，用轧堆法对柞丝绸进行改性处理，如处理后的织物增重率在0～5．7％之间，则它们之间的机械性质差异甚小。织物的拉伸性能不会因这种化学处理而受到过大影响。未处理织物的折皱回复角（经向）干态为106度，湿态为90度；处理后的织物（经向）干态折皱回复角不变，湿态提高到107～108度。2消臭纤维制法纤维加工1997．No．1将纤维浸渍在1％—10％（重量）脱乙酰壳多糖的酸性水溶液中，轧液后再浸渍在碱性水溶液或硫酸盐饱和水溶液中，然后进行热处理。如…     

柞蚕丝织物无甲醛防皱整理剂的应用技术研究

用水溶性环氧化物(HY-001)作为无甲醛防皱整理剂,对柞蚕丝织物进行防皱整理。对不同工艺条件下几个重要的影响整理因素进行分析讨论,获得无甲醛整理剂——HY-001对柞丝绸防皱整理的优化工艺。     

柞丝绸等离子体膨化改性研究

研究等离子条件下柞丝绸的膨化过程 ,讨论影响膨化的因素 ,确定氧等离子体膨化柞丝绸产生不可逆膨化的工艺 ,目的是为了改善柞丝绸手感、开发蓬松的柞丝绸厚型织物 ,提高柞丝绸染整质量。     

有机硅在印染后整理的应用

有机硅在印染后整理的应用,近年来发展较快。目前品种有三合一花呢、中长化纤、低弹涤纶针织外衣、涤棉卡其,涤棉细纺、纯棉织物、羊绒衫、尼龙袜、真丝被面、柞丝绸、风雨衣、防水帆布、化纤缝纫线等。主要是改善织物手感,经有机硅整理的织物一般手感柔软,滑爽,挺括,     

真丝织物柠檬酸抗皱整理工艺

研究柠檬酸作为真丝织物无甲醛整理的抗皱整理交联剂，经正交试验及分析得到真丝织物抗皱整理的最佳工艺条件为：柠檬酸50g／L，混合催化剂6％（owf），三乙醇胺5％（owf），焙烘温度160℃，焙烘时间150s。试验表明，整理后真丝织物的抗皱性能得到较大的改善，可替代传统的DMDHEU整理剂，但织物上无甲醛存在。     

亚麻/粘胶混纺织物的无甲醛抗皱整理

研究了用柠檬酸作为亚麻／粘胶混纺织物无甲醛整理剂的抗皱整理工艺，经正交试验及分析得到亚麻／粘胶混纺织物抗皱整理的最佳工艺条件为：柠檬酸60g／L，混合催化剂5％（对织物重），三乙醇胺5％（对织物重），焙烘温度160℃，焙烘时间90s。试验表明，经柠檬酸整理后亚麻／粘胶混纺织物的抗皱性能得到较大的改善，可代替传统的DMDHEU整理剂，使织物上无甲醛存在。     

纳米二氧化钛/壳聚糖在柞丝绸染色中的应用

采用自制纳米二氧化钛/壳聚糖处理液对柞丝绸织物进行表面改性,研究了处理液的粒径分布、织物表面的形态结构和处理前后柞丝绸的染色性能.结果表明,处理液中纳米粒子直径为30～50nm;柞丝绸经该处理液改性后,用弱酸性染料、活性染料和高粱红天然染料染色,上染率均有一定程度的提高,且染色深度显著提高;染色织物的摩擦色牢度和耐洗色牢度则变化不大.     

光照下人工汗液浸渍柞丝绸的黄变探讨

本文考察柞丝绸在穿着过程中,由于汗液的浸渍和光照而引起的黄变。选柞丝绸、水搓洗100次后柞丝绸和3001整理剂整理加工的柞丝绸为试样,用人工汗液浸渍后,施以高压汞灯光照,通过白度仪、红外光谱及萤光光谱探讨柞丝绸的黄变现象。     

CHEMICAL ANALYSIS OF CENTROSEMA PUBESCENCE LEGUME SEEDS

The amino acid and fatty acid compositions of the seeds of the wild Nigerian legume Centrosema pubescence have been determined, along with proximate composition and levels of selected inorganic ions. Total unsaturation of the lipid extract amounted to about 59% with oleic acid being not only the dominant unsaturated fatty acid, but also the overall single dominant fatty acid. The first limiting amino acid was methionine. Lysine was present at a level higher than in the reference egg protein. The proximate composition was characterized by high protein and crude fiber contents (21 and 9.7%, respectively) and by low crude fat (about 2.3%) and ash contents (about 3.5%). Varying levels of selected inorganic ions were also detected .     

COMPARISON OF ANTIMICROBIAL ACTIONS OF MONOLAURIN AND SORBIC ACID

The antimicrobial effects of monolaurin and sorbic acid were compared in laboratory media, cottage cheese and a pork homogenate. Sorbic acid (250–1000 ppm) was more effective than monolaurin (250–1000 ppm) in inhibiting the growth of Staphylococcus aureus S-6 and Salmonella enteritidis 13076 in pH 5.2 trypticase soy broth. Monolaurin was more effective than sorbic acid against the growth of S. typhimurium 13311 under similar conditions. No synergistic effects were observed when combinations of monolaurin and sorbic acid were tested. In the cottage cheese study, 800 ppm sorbic acid effectively inhibited the growth of coliforms and yeasts and molds, but only slightly inhibited the growth of psychrotrophs. Monolaurin at 800 ppm was ineffective in controlling the growth of any of the microorganisms tested. The use of 3000 ppm monolaurin in a pork homogenate had no effect on the outgrowth and gas formation by Clostridium sporogenes PA3679, whereas 3000 ppm sorbic acid delayed outgrowth and gas formation. Combinations of monolalurin and sorbic acid indicated that sorbic acid was the active anticlostridial agent.     

IMPORTANCE OF pH ON ANTIBROWNING ACTIVITY OF OXALIC ACID

The importance of maintaining stable pH when studying antibrowning activity of oxalic acid in a catechol-polyphenol oxidase model system was demonstrated. Enzyme inhibition in the reaction medium showing a decrease in pH caused by the addition of increasing oxalic acid concentrations was compared with the inhibition of the same oxalic acid concentrations at a stable pH of 5.0. Relative antibrowning activity of oxalic acid was significantly lower at stable pH conditions than at variable pH conditions. The main reason for this was because of the very slight alterations around the pH used for the experiments, which were sufficient to induce significant differences in the catalytic activity of the enzyme. Oxalic acid at pH 5.0 was found to be a noncompetitive inhibitor of the mixed-type with an inhibitor constant (Ki) of 0.8 mM.

PRACTICAL APPLICATIONS

Fruits and vegetables are prone to polyphenol oxidase (PPO)-catalyzed browning reactions during handling and processing, and the food industry is interested in methods to prevent browning for minimally processed crops. Although not an approved food additive, oxalic acid is a common component of several foods from plant origin. There are few reports on the inhibition of PPO by oxalic acid in reaction model systems. The importance of maintaining a stable pH when studying the antibrowning activity of oxalic acid in a catechol-PPO model system was demonstrated. Small additions of oxalic acid into the assay system induced significant pH variation. Minute changes in the degree of acidity severely affected PPO activity and resulted in significant errors in measuring inhibition. Identifying how environmental changes in assay conditions affect activity and inhibition are important in interpreting how this enzyme is controlled on foods by inhibitors.     

ANTIRADICAL EFFICIENCY OF TEA COMPONENTS

Tea contains antioxidant compounds, such as (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin gallate (EGCG), gallic acid and caffeine. The antioxidant activity of these compounds as well as 1,3,7-trimethyluric acid (the major metabolite of caffeine) was evaluated using the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH). The antiradical ability according to the EC₅₀ was EGCG > ECG > EGC > gallic acid > EC > BHT > 1,3,7-trimethyluric acid > caffeine. The time for these compounds to reach the steady state was considered, and the concept of antioxidant efficiency (AE₅₀) involving the EC₅₀ and the time to reach the steady state was used to evaluate the antiradical efficacy. The order of antiradical efficiency according to AE₅₀ was ECG gallic acid > EGCG > EC > EGC > BHT > 1,3,7-trimethyluric acid > caffeine.     

THE EFFECT OF ORGANIC ACID MARINATION ON TENDERNESS, COOKING LOSS AND BOUND WATER CONTENT OF BEEF

Longissimus muscle obtained from beef carcasses was used in this research. Initially, 0.596, 1.0% and 1.5% lactic and citric acid solutions were prepared. Meat was marinated in these solutions (1:4 w/v) in polyethylene bags at 4C for 72h. Bound water, pH, weight gain, cooking loss and Warner Bratzler shear (WBS) were evaluated. Differential Scanning Calorimetry (DSC) was used to determine the bound water content in meat samples. The latent heat of melting (ΔH_m) and bound water were found to be functions of moisture content of marinated meat. There was a significant decrease in pH due to marination. Compared to lactic acid, the samples marinated with citric acid held less water. The WS values in control samples were higher than in marinated samples. Cooking loss was lower in samples marinated with lactic acid compared to citric acid marinated samples.     

SOLUBILISATION OF NITROGENOUS CONSTITUENTS OF BREWERS' SPENT GRAIN

The extraction of nitrogenous material from Brewers' spent grain (BSG) by solvents (water, sodium chloride solution, aqueous alcohol, acidic and alkaline solutions) commonly used to extract cereal proteins, resulted in the relatively low (0·2 to 8·5%) recovery of the total nitrogen. The recovery of nitrogenous material by the use of aqueous alkaline solutions was increased from 3–4% to 41% when the BSG was subjected to cellulase incubation prior to extraction. Approximately 75% of the nitrogen was solubilized with trifluoracetic acid. Detergent solutions (acid, neutral) solubilized more than 80% of the total nitrogen of the BSG. The low solubility of the nitrogenous constituents by conventional protein solvents could be the result of association between cellulosic material and protein.     

刺山柑果柄挥发油化学成分的GC-MS分析

采用挥发油测定器从新疆野生刺山柑果柄中提取挥发油,用GC-MS法对其化学成分进行鉴定。结果：共分离出44个峰,确定了其中35种化合物,所鉴定化合物的含量占全油的76.69%,主要化学成分为棕榈酸（44.80%）;亚油酸（7.53%）;6,10,14-三甲基-2-十五烷酮（3.29%）;肉豆蔻酸（1.40%）;邻苯二甲丁基十一烷基酯（1.36%）;1-氨基-1-正-氯苯-2-（2-对二萘基）乙烯（1.33%）;月桂酸（1.27%）;十五酸（1.22%）;[（2-氟苯）甲基]-1H-嘌呤-6-胺（1.05%）;2-（5-氯-2-甲氧基苯基）吡咯（0.99%）;[R-[R＊,R＊-（E）]]-3,7,11,15-四甲基-2-十六烷-1-醇（0.99%）;7,3＇,4＇-三甲氧基栎精（0.83%）,以上12种化合物占总挥发油的66.06%。结论：刺山柑果柄挥发油富含多种具有活性的化学成分,可应用于医药、食品、化妆品等行业。     

LIPASE-CATALYZED ACIDOLYSIS OF ALGAL OILS WITH CAPRIC ACID: OPTIMIZATION OF REACTION CONDITIONS USING RESPONSE SURFACE METHODOLGY

Lipase-assisted acidolysis of algal oils, arachidoinc acid single cell oil (ARASCO), docosahexaenoic acid single cell oil (DHASCO) and a single cell oil rich in both docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA, n-6) known as OMEGA-GOLD, with a medium-chain fatty acid (capric acid) was studied. Response surface methodology was used to obtain a maximum incorporation of CA into algal oils. The process variables studied were the amount of enzyme (2–6%), reaction temperature (35–55C) and incubation time (12–36 h). The amount of water added and mole ratio of substrate (algal oil to CA) were kept at 2% and 1:3, respectively. All experiments were conducted according to a face-centered cube design. Under optimum conditions (12.3% of enzyme; 45C; 29.4 h), the incorporation of CA was 20.0% into ARASCO, 22.6% into DHASCO (4.2% enzyme; 43.3C; 27.I h) and 20.7% into the OMEGA-GOLD oil (2.5% enzyme, 46.6C; 25.2 h).     

EFFECT OF BENZOIC ACID AND SOME OF ITS DERIVATIVES ON THE RATE OF DL-DOPA OXIDATION BY MUSHROOM TYROSINASE1

Vanillic acid and salicylic acid inhibited the rate of dihydroxyphenylalanine (DL-DOPA) oxidation to dopachrome (γ_max=475 nm) by tyrosinase at all concentrations tested. Benzoic acid and p-hydroxybenzoic acid (PHBA), at relatively low concentrations, slightly stimulated the rate of DL-DOPA oxidation, whereas at higher concentrations each inhibited the reaction. p-Hydroxybenzoic acid methyl ester (PHBAME), at relatively low concentrations, had a pronounced synergistic effect on the reaction, whereas at relatively high concentrations it inhibited the rate of DL-DOPA oxidation. The synergistic effect of 1.6–6.6 mM PHBAME on the rate of DL-DOPA oxidation to dopachrome was found to be only an apparent effect due to the ability of PHBAME to be hydroxylated very slowly by tyrosinase to a yellow pigmented product(s) with DL-DOPA serving as a reductant (AH₂) for the hydroxylation reaction, thus hastening the conversion of PHBAME to pigmented product(s). Vanillic acid, salicylic acid, benzoic acid and PHBA could not be hydroxylated by tyrosinase.     

COMPARISON OF LINOLEIC AND CONJUGATED LINOLEIC ACIDS IN ENZYMATIC ACIDOLYSIS OF TRISTEARIN

The acyl incorporation and migration of linoleic and conjugated linoleic acids in enzymatic acidolysis were compared in a solvent-free system. Two systems were used in the Lipozyme RM IM-catalyzed acidolysis at 60C temperature and 5% by weight enzyme load (based on substrates). One included tristearin (SSS) and linoleic (L) or conjugated linoleic (cL) acids (1:6, mol/mol). The other was between tristearin and the mixture of linoleic and conjugated linoleic acids (1:3:3, mol/mol/mol). Acyl incorporation and migration together with triacylglycerol composition of the products were monitored with gas chromatography, pancreatic lipase hydrolysis, and high performance liquid chromatography. Both acyl incorporation and migration of linoleic acid were faster than those of conjugated linoleic acid. At 5 h reaction, there were 13.0% LLL, 46.5% LSL, 27.7% LSS, and 5.6% SSS in the product for a system between tristearin and linoleic acid; whereas there were 2.4% cLcLcL, 10.4% cLScL, 50.9% cLSS, and 36.2% SSS in the product for a system between tristearin and conjugated linoleic acid. The results suggest that linoleic acid was more reactive than conjugated linoleic acid in the enzymatic acidolysis probably because of the rigid structure of the latter.