涤纶织物的涂层阻燃整理

以甲基三甲氧基硅烷和聚磷酸铵(APPⅡ)为原料制备硅氧烷包覆聚磷酸铵协同阻燃剂,并通过正交实验确定了磷/硅的最佳配比.将该阻燃剂与水性聚氨酯复合制成环保阻燃涂层剂并用于涤纶织物的阻燃涂层整理,探讨了阻燃剂与水性聚氨酯的配比以及涂层量对织物阻燃性能及其他性能的影响.结果表明,随着阻燃剂与水性聚氨酯配比的增加,织物阻燃效果提高,其强力及静水压下降;当涂层整理的涂层量为20g/m2时,涂层涤纶织物既具有优异的阻燃效果,又能保证织物的手感.通过对比实验表明,该阻燃剂相对APPⅡ而言,能赋予织物优异的阻燃、高强力及防"霜化"等效果.     

生物基疏水阻燃剂的制备及在阻燃纸中的应用研究

利用生物基材料蛋清蛋白、植酸及柠檬酸(CA)对聚磷酸铵(APP)进行改性,制备了复合阻燃剂(APP@EP-CA).将阻燃剂与纸浆共混制备阻燃纸,探讨了不同成分阻燃剂对纸张阻燃性能和综合性能的影响.结果表明,添加2.5 g的CA改性的阻燃剂(APP@EP-CA2 5)在700℃时最终残余质量达48.4％,与APP相比热稳...     

以氢氧化镁为阻燃剂制备阻燃纸的研究

研究了以氢氧化镁为主的阻燃剂体系通过涂布加工工艺对纸张进行阻燃处理的阻燃效果.对所选用的阻燃剂(氢氧化镁、氢氧化铝、硼酸锌和微胶囊化红磷)进行有效组合,讨论了它们之间的协同作用,确定了有效的阻燃剂体系.结果表明,氢氧化镁、氢氧化铝、聚磷酸铵(APP)和红磷之间具有良好的协同作用;APP和红磷一样,都是添加量小但效果十分明显的增效阻燃剂;几种阻燃剂复配后纸张阻燃效果更好,续焰时间约为2.5s,续灼燃时间约为5s 炭化长度接近50 mm.     

苯乙烯/丙烯酸酯共聚物的共混型阻燃黏合剂

采用预乳化种子乳液聚合工艺合成苯乙烯/丙烯酸酯共聚物黏合剂,并在黏合剂中添加无机阻燃剂聚磷酸铵(APP),以制备共混型阻燃黏合剂(BSA).系统研究了APP用量、添加APP时引发剂用量、反应温度对乳液稳定性、胶膜抗剥离性和涂层阻燃性的影响;并利用热重分析仪(rG)测试了BSA的热性能.结果表明,当APP用量为黏合剂总量的8％,引发剂用量为单体总量的0.4％,乳液聚合温度为80℃时,制备的BSA稳定,且在保证抗剥离性能的同时具有良好的阻燃性能.     

聚磷酸铵微胶囊化改性及其制备疏水阻燃纸的研究

以正硅酸乙酯(TEOS)和甲基三乙氧基硅烷(MTES)为前驱体,使用溶胶凝胶法对聚磷酸铵(APP)进行微胶囊化改性,通过浆内添加法制备疏水阻燃纸。结果表明,APP为表面光滑的方形结构颗粒,具有强亲水性和负电性。在碱性条件下,TEOS和MTES共同形成致密粗糙二氧化硅壳层,将APP微胶囊化包裹。当MTES添加量为6%时,相比改性前,微胶囊化APP平均粒径由23.98μm增至28.52μm,水接触角从13.5°增至97.7°,由亲水性转变为疏水性,Zeta电位由-67.5 mV降至-45.8 mV,负电性减弱。与添加40%改性前APP的纸张相比,添加40%微胶囊化APP的纸张Cobb值由61.7 g/m²降至27.2 g/m²,极限氧指数(LOI)由27.1%升至31.8%,阻燃性能和疏水性能均有显著提高,达到了难燃级别。     

硅氧烷包覆聚磷酸铵协同阻燃剂的制备及在涂层剂中的应用

以正硅酸乙酯（TEOS）、甲基三甲氧基硅烷（MS）为包覆前驱体,高聚合度聚磷酸铵（APPⅡ）为载体,采用溶胶-凝胶工艺,制备硅氧烷包覆聚磷酸铵协同阻燃剂.通过电镜表征（SEM、TEM）证实阻燃剂的包覆结构,并详细讨论了溶胶及协同阻燃剂制备工艺的影响因素.在此基础上,将该阻燃剂与水性聚氨酯复合制成环保阻燃涂层剂并用于织物的阻燃涂层整理,结果表明：能赋予织物优异的阻燃、高强力及防＂霜化＂等效果.     

改性Mg(OH)_2/膨胀型阻燃剂对棉织物阻燃性能研究

采用纳米氢氧化镁(MH)为协效剂,将其添加到聚磷酸铵(APP)/三聚氰胺(MEL)/季戊四醇(PER)阻燃剂中对棉织物进行处理,通过织物的极限氧指数、续燃时间等多项指标评价阻燃棉织物的阻燃性能,探究纳米MH与APP/MEL/PER阻燃剂间的协同阻燃作用。结果表明,当改性纳米MH的添加量为2%时,棉织物的阻燃性能达到最佳,纳米MH与膨胀型阻燃剂对棉织物的协效阻燃作用最显著。     

新型阻燃剂在低引燃倾向卷烟纸生产中的应用

为了探索新型阻燃剂(LD及APP)对低引燃倾向(LIP)卷烟纸阻燃性能的影响。分别将阻燃剂LD、阻燃剂APP以及二者复配制备成相应的阻燃剂涂料,利用涂布的方法在卷烟纸上涂布阻燃带生产LIP卷烟纸,并对用该卷烟纸卷制的LIP卷烟样进行全长燃烧比例及阻燃带扩散率的测定。结果表明,当单独使用阻燃剂LD或APP时,两者都具有阻燃性,LD的阻燃性能优于APP;但单独使用LD进行涂布时,阻燃带存在边界扩散渗透现象;且随着LD含量的增大,阻燃带上的LD容易出现脱落(掉粉)现象。LD与APP进行复配可解决上述问题。当LD与APP复配阻燃剂(LD与APP质量比7∶3)含量达到16%左右时,卷烟的全长燃烧比例为20%,卷烟纸阻燃带扩散率为1. 000cm/s,可满足LIP卷烟纸的性能要求。     

膨胀阻燃体系对涤纶织物的阻燃抗熔滴整理

选择聚磷酸铵(APP)、季戊四醇(PER)和三聚氰胺(MEL)组成膨胀阻燃体系(IFR),用于涤纶织物阻燃抗熔滴整理。结果显示,当IFR总用量为25%,优化APP、PER和MEL比例,可得到较佳的阻燃效果,整理品LOI大于28.5%,损毁长度小于10 cm,无续燃、阴燃,无熔滴。为降低季戊四醇的水溶性和提高它的热稳定性,采用溶胶-凝胶法对季戊四醇进行包覆改性,制备硅凝胶包覆季戊四醇(MPER),X射线光电子能谱(XPS)测试和扫描电镜(SEM)观察证实季戊四醇被包覆,包覆后季戊四醇溶解度降低约50%,热重(TG)分析显示MPER的热稳定性显著提升,用MPER替代PER与APP和MEL复配用于涤纶阻燃整理,LOI提高至32%,残炭量增加并且更完整和致密。     

有机微胶囊化聚磷酸铵的制备和性能

采用非离子表面活性剂P400DS(HLB=7)和A105(HLB=6.5)对Ⅱ型聚磷酸铵(APP)颗粒进行微胶囊化改性.经过包覆处理后的APP水溶性降低了10倍,难溶于水,几乎不吸潮;粒径改变小,膜壁厚度小于380nm;阻燃膨胀性能提高了47%;与有机物的相容性也显著提高,克服了常规聚磷酸铵易吸潮、相容性差、阻燃耐久性差等缺点.     

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