纯棉针织物浸渍法生物酶前处理工艺的研究

提出了一种新的生物酶前处理工艺,即先氧漂后生物酶煮练工艺.比较了织物经6种工艺流程的处理效果,探讨了煮练酶与纤维素酶的协同作用、生物酶用量及处理时间的影响、氧漂温度及时间的影响等问题,从而确定了该工艺的参数,氧漂预处理:30%H2O2 5 g/L,NaSiO3 4 g/L,95℃,浴比1:20,pH10.5,时间1.5 h;生物酶煮练:煮练酶0.1 g/L,纤维素酶0.3 g/L,65℃,浴比1:20,pH8.5,时间1 h.结果证明这种新工艺的前处理效果能达到传统的烧碱前处理效果.     

纯棉机织物生物酶前处理

采用退浆酶CTA-AL1和煮练酶A、B对纯棉机织物进行前处理,对退煮漂三步法和退煮-浴后氧漂工艺中酶的选择,及其用量、pH值、温度、时间等工艺参数进行正交试验分析。试验表明,退浆酶和煮练酶的相容性好,退煮-浴法和退煮漂三步法生物前处理效果与传统方法基本相当。退煮-浴法的煮练酶用量1.0g/L,退浆酶CTA-AL1用量3.0g/L,精练漂白剂ST-09用量1.0g/L,在pH值为8.0下处理50min,而后进行漂白;退煮漂三步法则先用退浆酶CTA-AL13.0g/L处理20min,而后用1.0g/L的煮练酶B处理50min,最后进行漂白。     

复合生物酶法煮练亚麻粗纱工艺的研究

利用复合生物酶法对亚麻粗纱进行煮练操作,并采用正交试验方法研究了复合生物酶作用的pH值、时间、温度、酶的配比和用量对煮练效果的影响.通过对处理后的亚麻粗纱样品中果胶和木质素含量的分析比较,并结合生产成本的考虑,最终确定了煮练的最佳工艺参数和工艺路线,即:浴比1:10、pH值8.0、时间3 h、温度60℃、果胶酶:木聚糖酶1:4、酶用量3 g/L,渗透剂用量2 g/L.     

棉织物复合酶前处理工艺

以多种酶制剂及其它助剂复配的退浆煮练剂SZ-101和氧漂促进剂SZ-102,对棉织物进行退煮漂前处理,确定了优化工艺:坯布一轧退浆煮练液汽蒸(退浆煮练剂SZ-101 4～6g/L,pH值6～7,轧余率100%,80℃汽蒸40 min)→轧漂白液汽蒸(H22O2 6～9 g/L,氧漂促进剂SZ-102 10～15g/L,Na2SiO3 5 g/L,pH值10～11,轧余率100%,98℃汽蒸50 min)→水洗.该工艺的前处理效果与传统碱前处理效果相近,且可节水节汽40%左右,污水近中性,COD低,色度浅,可达到排放要求.     

棉针织物生物酶连续快速煮练工艺

探讨了棉针织物生物酶连续快速煮练工艺,分析了单一生物酶种类及用量、酶液p H值、酶液温度对煮练效果的影响,并优化了复合生物酶连续快速煮练工艺,将优化后复合生物酶连续快速煮练工艺处理织物与传统煮练工艺处理织物进行了对比。结果表明,采用经过特殊活化处理的生物酶,可以实现棉针织物的连续式煮练加工;复合活化生物酶可以使不同活化生物酶之间产生协同作用,达到更优的效果;最佳复配工艺条件为A酶用量为0.4 g/L、B酶用量为0.4 g/L、C酶用量为0.4 g/L、渗透剂JFC用量为1.0 g/L,酶液p H值为5.5、轧液率为65%、酶液温度70℃、浸轧10次。     

全棉弹力嵌银丝提花纱罗织物染整工艺

分别采用碱氧一浴,多功能煮练酶/氧漂一浴和生物酶精练-氧漂二浴法,对全棉弹力嵌银丝提花纱罗织物进行前处理,并比较了三种前处理工艺对半制品质量和金属丝的影响情况.试验表明,常规的碱氧一浴、多功能煮练酶/氧漂一浴浸煮工艺会损伤嵌银丝织物薄铝层,而生物酶精练-氧漂二浴法浸煮工艺对银丝损伤较小,且半制品质量能满足后续染色的要求.优化的工艺条件为:精练酶301L 1.5 g/L,30%H2O220 g/L.酶-氧二浴法处理后织物,宜采用活性染料染色,且对银丝损伤小.     

亚麻织物的氧漂煮练酶182精练工艺

采用氧漂煮练复合酶182对亚麻织物进行前处理,探讨了各工艺因素对处理效果的影响,并与传统煮练工艺进行对比。优化的氧漂煮练工艺为:氧漂煮练酶182 2.5 g/L,30%双氧水15 g/L,浴比1∶15,110℃处理40 min。与传统工艺相比,经氧漂煮练酶182处理的亚麻织物的白度和毛效相当,强力损伤率小,可满足生产要求。     

棉毛纱卡生物酶前处理工艺

棉毛混纺织物采用生物酶煮练和多功能精练酶煮漂两浴法前处理工艺。结果表明,棉毛混纺织物采用果胶酶BTM 15 g/L,纤维素酶COMLI 8 g/L,退浆酶DL 8 g/L,高效精练剂3 g/L,在55℃浸煮60 min,再采用多功能精练酶4 g/L和双氧水10 mL/L复煮漂后,半制品的毛效、白度、强力都能达到要求。与传统的碱氧前处理相比,生物酶前处理后的纤维损伤降低,前处理残液COD值小。     

棉/麻/毛混纺织物的超声波辅助生物酶前处理

针对棉、麻和毛纤维不同的形态结构及化学性能,对其采用超声波-生物酶煮练,再进行双氧水漂白。通过正交试验和单因素试验,优化了生物酶-超声波煮练工艺:精练酶ATM 1 g/L、退浆酶DL 2 g/L、纤维素酶8000A 1 g/L、渗透剂LFD-30 2 g/L、煮练温度55℃、煮练时间20 min、浴比1∶10;漂白工艺为:30%双氧水6 g/L、多功能助剂2 g/L、氧漂稳定剂3 g/L、100℃漂白30 min;处理后半成品的毛效、白度、强力均符合要求,羊毛纤维损伤小。     

棉织物的高效煮练酶LS前处理

采用煮练酶LS对棉织物进行煮练,探讨煮练酶用量、煮练温度、时间和pH值对织物毛效和白度的影响.优化的煮练工艺为:煮练酶LS1.2 g/L,浴比1∶15,pH值9,温度60℃,时间40 min.酶处理后织物手感柔软,染色K/S值提高,色牢度好.     

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