用离子型液体制造纤维素纤维的新进展

描述了采用作为目前研究得最充分的新材料之一的离子型液体制造纤维素纤维的新进展.使用离子型液体能提高加工效率.与NMMO法相比,溶解步骤更容易控制,工艺本质上是安全的,能生产不同性质的纤维.用离子型液体制造的纤维,就强度和弹性而言,已显示出与NMMO和粘胶法制造的纤维相似的性质.可以把工艺设计成既能制造原纤化纤维,又能制造非原纤化纤维,专供纺织用.这种设计纤维的灵活性在未来纺织和产业用途中使这项新技术有大规模应用的潜力.     

BASF和ITCF用新工艺生产再生纤维

可以用经济有效且环境可持续发展的方法———离子液体法生产出纤维素纤维,这是BA SF和著名的德国邓肯多夫织物化学及化学纤维研究所(ITCF)的研究结果,BA SF把它所生产的离子液体产品的商标设计成B asionicTM,相应的生产工艺命名为BasilTM。经1年多的实践检验,证实BA SF和ITCF联合推出的离子液体可以大幅度地提高生产效率,这是因为在离子液体中,纤维素表现出很好的溶解性能以及浓缩技术的可行性。据BASF中间体研究部新市场开发组的E ric U erdingen博士称,“离子液体生产的纤维素纤维的性能可以与传统工艺所生产的纤维素纤维相…     

新型溶剂法纤维素纤维的产业化研究

随着人们生活水平的提高和可持续发展理念的不断深入,开发纤维的绿色生产技术和可再生纤维原料愈来愈受到人们的重视,溶剂法纤维素纤维正是这样一项高新技术.     

国外溶剂纺纤维素纤维的发展状况

介绍了国外溶剂纺纤维素纤维的发展状况，分析了溶剂纺纤维素纤维的竞争优势和使用的可能性，对促进我国粘胶行业的改造和新型溶剂纺纤维素纤维的研制有一定的实际意义。     

溶剂法LYOCELL纤维的性能

时溶剂法纤维素纤维LYOCELL从生产工艺、纤维性能、制造过程的问题以及世界生产概况等方面作了较详细的介绍。指出LYOCELL纤维作为“绿色”人造纤维在21世纪必将有更大的发展。     

溶剂法纤维素纤维Tencel及其产品

叙述了溶剂法纤维素纤维Ｌｙｏｃｅｌｌ的发展过程及现状，重点介绍了考陶尔兹（Ｃｏｕｒｔｌａｄｓ）公司Ｔｅｎｃｅｌ纤维的性能及其应用情况，并对其纱线与织物特点进行了对比分析，认为Ｔｅｎｃｅｌ将开创再生纤维素纤维的新时代。     

国外溶剂纺纤维素纤维的发展状况

介绍了国外溶剂纺纤维素纤维的发展状况，分析了溶剂纺纤维素纤维的竞争优势和使用的可能性，对促进我国粘胶行业的改造和新型溶剂纺纤维素纤维的研制有一定的实际意义。     

离子液体分析技术研究进展

综述了离子液体检测方法研究进展,讨论了包括高效液相色谱、离子色谱、色谱-质谱联用及毛细管电泳等技术在离子液体检测方面的应用,提出了今后可能的发展方向。     

BASF:工业应用的离子液体

离子液体是类似于食盐的盐类。由于离子液体既具有盐的典型特征,又具有液体的典型特征,其综合性质是任何其他物质不能达到的。离子液体不易燃烧,具有热稳定性和机械稳定性以及导电性的特点。这些令人感兴趣的综合性质开辟了各种新用途的途径。     

离子液体及其应用

介绍了离子液体的发展、分类、性质、合成方法及其应用，对离子液体在印染助剂和纺织品加工领域的应用进行了展望．     

用子纤维素表面改性聚酯纤维的离子液体

纤维素改性的聚酯纤维结合了聚酯和棉两者的优点.各种离子液体作为一种具有前景的新型溶剂,可以溶解棉和其他纤维素材料.这种溶解方式避免了繁琐的衍生化过程.到目前为止,改性后的聚酯纤维感觉不像棉,但存在其他令人关注的性能.     

离子液体合成及其应用研究

离子液体具有很多独特的物理、化学性质,正引起人们越来越多的重视,被认为是一类可以取代传统有机溶剂对环境友好的新型绿色溶剂,在很多领域中有着诱人的应用前景。文中对离子液体的性质、合成方法以及在萃取分离、有机化学、电化学、催化反应、食品工业中的应用进行了阐述。     

离子液体技术在食品工业中的应用

随着我国改革开放的深入和人民生活水平的提高,人们对食品消费的要求越来越高,安全、卫生、无毒的食品是人们长期以来追求的趋势,而离子液体在这方面起到了重要作用,它对食品工业的发展起着举足轻重的作用。介绍了离子液体技术的特点以及在食品工业中的一些利用形式。     

离子液体催化制备乙酰蓖麻油酸甲酯的工艺研究

以蓖麻油酸甲酯和乙酸酐为原料,以1,3-吡啶丙烷磺酸硫酸氢盐离子液体作催化剂,制备乙酰蓖麻油酸甲酯.通过单因素和正交实验,对制备乙酰蓖麻油酸甲酯的工艺进行了优化.结果表明,最佳工艺条件为:蓖麻油酸甲酯与乙酸酐摩尔比1∶1.25,反应时间1.5h,反应温度80℃,离子液体用量3%(占蓖麻油酸甲酯质量).在最佳工艺条件下,乙酰蓖麻油酸甲酯转化率可达到97.21%.     

High-intensity ultrasound assisted-emulsification using ionic liquids as novel naturally-derived emulsifiers for food industry applications

Over the last decade, conscious food consumption has been revolutionizing the food industry. The search for additives that meet concepts of naturalness, healthiness and sustainability represents one of the major challenges in food industry. The development of emulsifiers in the ionic liquid (IL) form using compounds that can be obtained from natural sources to replace conventional ones is a promising approach. In this work, we have reported the application of bio-based ILs derived from fatty acids (FAs) and choline (Ch) as novel emulsifiers to produce potential food-grade oil-in-water emulsions by pre-mixing (PM) or PM followed by high-intensity ultrasound (HIUS)-assisted process (PM + U). The effects of the type of IL, considering molecular structures of FAs (C₁₈OOH or C_18:1OOH) and vegetable oil concentration (30:70 or 70:30, oil:water ratio) to form and stabilize emulsions were evaluated. The study was focused on the following aspects: synthesis and characterization of ILs, and kinetic stability, droplet size and size distribution, optical microscopy, viscosity profile and rheological behavior of the emulsions. ILs presented high emulsifier ability, since some emulsions were stable after storage time of at least 30 days, being such stability related to the type of IL, oil concentration and emulsifying process. The observed behavior was associated to lower droplet size and/or emulsion viscosity. [Ch][C₁₈OO] presented higher emulsifier ability than [Ch][C_18:1OO], and this behavior was more evident at higher oil concentration. Emulsions obtained by PM presented phase separation after their preparation, whereas most of those prepared by PM + U were visually stable, being those containing higher oil concentration the formulations that presented higher viscoelasticity, with a gel like behavior. Therefore, bio-based ILs have promising application potential as emulsifiers, and their use to obtain high stable emulsions can be enhanced by using the HIUS technique.     

Advances in green solvents for production of polysaccharide-based packaging films: Insights of ionic liquids and deep eutectic solvents

The problems with plastic materials and the good film-forming properties of polysaccharides motivated research in the development of polysaccharide-based films. In the last 5 years, there has been an explosion of publications on using green solvents, including ionic liquids (ILs), and deep eutectic solvents (DESs) as candidates to substitute the conventional solvents/plasticizers for preparations of desired polysaccharide-based films. This review summarizes related properties and recovery of ILs and DESs, a series of green preparation strategies (including pretreatment solvents/reaction media, ILs/DESs as components, extraction solvents of bioactive compounds added into films), and inherent properties of polysaccharide-based films with/without ILs and DESs. Major reported advantages of these new solvents are high dissolving capacity of certain ILs/DESs for polysaccharides (i.e., up to 30 wt% for cellulose) and better plasticizing ability than traditional plasticizers. In addition, they frequently display intrinsic antioxidant and antibacterial activities that facilitate ILs/DESs applications in the processing of polysaccharide-based films (especially active food packaging films). ILs/DESs in the film could also be further recycled by water or ethanol/methanol treatment followed by drying/evaporation. One particularly promising approach is to use bioactive cholinium-based ILs and DESs with good safety and plasticizing ability to improve the functional properties of prepared films. Whole extracts by ILs/DESs from various byproducts can also be directly used in films without separation/polishing of compounds from the extracting agents. Scaling-up, including costs and environmental footprint, as well as the safety and applications in real foods of polysaccharide-based film with ILs/DESs (extracts) deserves more studies.