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铬-铁-植结合鞣革的色泽与性能研究 总被引:3,自引:3,他引:3
用自制有机铬-铁配合物鞣剂(Cr∶Fe=1·7∶1,鞣剂用量折合总氧化物为1·5%)对浸酸猪皮进行鞣制,再分别用荆树皮、落叶松、坚木、栗木等10种栲胶进行复鞣(栲胶用量为5%或8%),考察鞣制坯革的颜色及其坚牢度、收缩温度、物理机械性能及耐各种老化性能,探讨铬-铁-植结合鞣与染色一体化的可能性。试验结果表明:用铬-铁-植结合鞣制皮革,一般呈黑色、黑灰色、棕黑色,颜色均匀、渗透、干湿擦坚牢度良好,收缩温度、物理-机械性能可以满足产品要求,用该方法生产黑色革可节约染料或省去染色工序,在实现少铬鞣制的同时减少或避免用合成染料,属于一种环保型鞣制方法。综合考虑皮革的收缩温度、物理-机械性能、耐老化性,栗木、坚木、橡、漆叶栲胶与铬-铁结合鞣的效果较好;为了确保皮革的耐老化性能,铬盐用量不宜太少。 相似文献
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Cheng Fengxia Cao Qiang 《中国皮革》2008,(21)
基于植物丹宁与铁盐反应显色的原理,研究用栗木栲胶与铬-铁鞣剂结合鞣制,以实现黑色革鞣制与染色一体化,减少或免去用合成染料染色和铬盐用量。研究表明:当栲胶用量为5%,铬-铁鞣剂用量折合Cr_2O_3为1.5%~1.8%,Fe_2O_3为0.7%,鞣制的革呈纯黑色,收缩温度可达到100℃以上,手感丰满柔软,粒面细致,色牢度优良。 相似文献
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《皮革与化工》2018,(6)
为改善F-90鞣革性能,采用先以F-90进行预鞣,后以栗木栲胶KPS、荆树皮栲胶FS、坚木栲胶ATO等植物鞣剂进行主鞣的结合鞣制工艺。设计了四因素三水平正交试验(L9(34)),以植鞣革的收缩温度、增厚率、物理机械性能、感官性能及废液COD为评价指标。试验结果表明:采用9%F-90预鞣,采用8%KPS、4%FS和8%ATO在100%的液比条件下进行主鞣,所得植鞣革收缩温度为82.9℃,增厚率为50.12%,规定负荷伸长率为28. 68%,崩裂高度为9.4 mm,撕裂强度为100.49 N/mm,抗张强度为21.76 N/mm~2,感官性能良好,满足鞋面用皮革标准。由于鞣制废液不含铬,环境效益显著。 相似文献
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《皮革与化工》2015,(6)
通过提取板栗刺壳中的栲胶对山羊酸皮进行主鞣。研究栲胶用量、初始p H、结束p H、鞣制时间对植鞣后的酸皮性能的影响,采用正交实验对酸皮鞣制工艺进行优化,得到山羊酸皮用作内底革和汽车装饰用皮革的最佳工艺条件。将改性后的板栗刺壳栲胶对山羊酸皮进行鞣制,并与市场上已有的栗木栲胶、坚木栲胶鞣制的皮革进行性能比较。结果表明,山羊酸皮用作内底革时的最佳工艺条件为栲胶用量14%,初始p H 4.0,结束p H4.5,植鞣时间4 h。山羊酸皮用作汽车装饰用皮革时的最佳工艺条件为栲胶用量11%,初始p H 4.0,结束p H 4.0,植鞣时间6 h。用板栗刺壳栲胶鞣制的山羊酸皮与用坚木栲胶、栗木栲胶鞣制的山羊酸皮相比,其抗张强度、收缩温度较高,伸长率大致相同,但用板栗刺壳栲胶鞣制的山羊酸皮粒面情况和柔软度较差,故当山羊酸皮用作某种对粒面情况、柔软度要求较低的皮革时,板栗刺壳栲胶可以代替市场上已有的栲胶。 相似文献
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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. 相似文献
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John Gilbert Catherine Simoneau David Cote Achim Boenke 《Food Additives & Contaminants》2000,17(10):889-893
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. 相似文献
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Sophie Guillot Laurence Peytavi Sylvie Bureau Renaud Boulanger Jean-Paul Lepoutre Jean Crouzet Sabine Schorr-Galindo 《Food chemistry》2006
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. 相似文献
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Jesus Simal-Gandara Miguel Sarria-Vidal Arjen Koorevaar Rinus Rijk 《Food Additives & Contaminants》2000,17(8):703-711
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. 相似文献
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Yoko Uematsu Keiko Hirata Kumi Suzuki Kenji Iida Kazuo Saito 《Food Additives & Contaminants》2001,18(2):177-185
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. 相似文献
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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. 相似文献
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M. S. Garcí a-Falc n J. Simal-G ndara S. T. Carril-Gonz lez-Barros 《Food Additives & Contaminants》2000,17(12):957-964
A simple, rapid and inexpensive method has been developed for the determination of benzo[a 相似文献
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H. J. Van Den Top A. Boenke P. A. Burdaspal J. Bustos H. P. Van Egmond T. Legarda A. Mesego A. Mourino W. E. Paulsch C. Salgado 《Food Additives & Contaminants》2001,18(9):810-824
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. 相似文献
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《肉类研究》2014,(2)
<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 相似文献