热敏记录纸发色层耐老化性的初步探讨

本文主要探讨热敏记录纸发色后的稳定性,对热氏的使用性能影响较大的因素,一是：涂层发我时对温度的敏感性和稳定性,另一个是：涂层发色后的稳定性。     

增感剂L-271在高感度热敏记录纸中的应用研究

采用空心球塑性颜料／二氧化硅对原纸进行预涂，分析了塑性颜料用量对预涂层性能的影响。将增感剂L-271应用于热敏涂料中，探讨了增感剂用量对热敏层性能的影响。结果表明：随着塑性颜料用量增大，预涂层的不透明度从77．1％提高到79．8％，表面平滑度从175s下降到106s。增感剂L-271用量增大，热敏层的平滑度从288s增大到509s。而且增感剂的使用降低了发色体系熔点，提高了热敏层的发色敏感度及涂层反射光密度。当无色染料／显色剂／增感剂用量比为1：3：2时具有较好的静态发色特性及较高反射光密度。     

抗氧剂TBM对彩票纸防褪色性能的影响

采用二氧化硅与塑性颜料对原纸进行预涂，并将新型抗氧剂TBM应用于热敏显色体系中，探讨了抗氧剂对热敏层防褪色性能的影响。结果表明：抗氧剂的使用可提高热敏层的饱和光密度，使涂层的反射光密度达到1．33D，同时涂层具有良好的抗水、防褪色性能，热敏层发色后浸入水中4h，颜色保留率达到98．5％。     

什么叫电解记录纸

电解记录纸,是通过电流流过而引起电分解化学反应而发色的一种特殊记录纸。产生发色的方法很多,有从外部电极注入离子产生发色的,有在电极上产生离子放电发色的,有改变 pH 值而发色的,有在电极表面氧化还原分解发色的等等。电解记录纸又分干式和湿式,我国常见的是湿式。用于通讯传输设备鱼群探测气象传真,本文就湿式电解记录纸作一简单介绍。     

国产热敏记录纸涂布机的研发

根据热敏记录纸生产工艺及发色原理,构建了热敏纸涂布机技术配置,着重分析了热敏纸涂布机各分部的性能特点,提出了提高热敏纸产品质量与生产效率的技术关键,并为该设备扩充生产多种加工纸创造了条件.     

热敏记录纸的研究与发展

文章对热敏记录纸的显色原理，影响热敏记录纸质量的因素作了研究和论述．并对热敏记录纸的发展领域作了展望。     

热敏纸褪色原因及稳定性能改善的研究

对热敏纸的发色性能和稳定性能进行分析评价,通过对pH值、浆料配比、原纸和涂料组分等影响因素的探讨,寻求热敏纸涂层褪色的原因,对涂布原纸和热敏涂料配方等方面加以优化。结果表明,热敏纸印品褪色和发色性能降低不是由pH值引起的,而主要与原纸的浆料组成有关;优化原纸的表面施胶和调整涂料配方都是提高热敏纸品质非常有效的途径。     

涂料浸透时间可调型刮刀涂布机

刮刀涂布机因其具有高速和高质量涂布的特性，而被广泛地用于铜版纸、涂层纸、轻量涂布纸、涂布白纸板等印刷用纸及压敏记录纸、热敏记录纸、磁性记录纸、光读记录纸、放电记录纸、喷墨绘图纸等信息产业用纸的生产。进入８０年代后期，以涂布量０．５～２５ｇ／ｍ２；涂布...     

热敏记录纸预涂过程中胶粘剂的选择与使用

热敏记录纸预涂过程中胶粘剂的选择与使用张玉芬（山东蔡伦纸业有限公司２５０１００）关键词热敏记录纸预涂胶粘剂ＰＶＡ５４０热敏传真纸是我公司的主导产品，它是在原纸的基础上经过预涂和热涂两次涂布。其中预涂的目的有两个方面：其一，使热涂时粘结效果好一些，避免...     

胶粘剂对热敏纸发色和防水性能的影响

研究了热敏涂料中胶粘剂类型对热敏纸静态发色、动态发色以及防水性能的影响。实验发现，使用聚乙烯醇为主体的胶粘剂可使热敏纸获得良好的发色性能，胶粘剂中混入一定比例的羧基丁苯类胶乳可以使热敏纸的防水性能得到改善。实验条件下，在荧烷类无色染料／双酚A／硬脂酸酰胺发色体系中，适宜的胶粘剂比例是PVA：羧基丁苯胶乳=70：50，此时热敏纸的饱和发色光密度值可达1．10以上；防水性测试后，发色区域的最终图像保留率达80％以上．     

Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents

The impact of colour adjustment on the flavour stability of five pale lager beers with a range of colouring agents such as specialty malts, colouring beer and artificial caramel colourant was investigated. The research focused on determination of the endogenous anti-oxidative potential (EAP) of the beer samples using a novel Electron Spin Resonance (ESR) method. The results were correlated with the concentration levels of a portfolio of compounds formed during beer ageing, which were detected and quantified by GC–MS. The beer samples were also assessed by the ICBD sensory panel. Additionally, the quantification of organic radicals of the specialty malts and the roasted barley were conducted by ESR (whole intact kernel and milling fraction measurement). Based on the results of this holistic approach, a colouring agent was identified that enhanced the flavour stability of pale lagers based on the final beer’s physical-, chemical-, and sensory-properties.     

The chemistry and analysis of annatto food colouring: a review

Annatto food colouring (E160b) has a long history of use in the food industry for the colouring of a wide range of food commodities. The principal colouring component of annatto is the oil-soluble diapo carotenoid bixin, which is the methyl ester of the dicarboxylic acid norbixin and soluble in aqueous alkali. Bixin and norbixin, therefore, exhibit not only physicochemical properties normally associated with carotenoids, but also certain anomalous properties that have an impact on the stability, food colouring applications, and importantly the analysis of annatto. This review summarizes the key aspects of the structural determination of bixin (and norbixin) with special attention to cis-trans isomerization and how this links with its chemical structure, spectroscopic properties, and stability. The oxidative, thermal, and photo-stability of annatto and the subsequent implications for its use in the colouring of foods, food processing, and the analysis of foods and beverages are discussed along with important mechanistic, thermodynamic and kinetic aspects. The main analytical techniques used for the chemical characterization of annatto, i.e. spectrophotometry, nuclear magnetic resonance (NMR), chromatography (particularly high-performance liquid chromatography (HPLC)) and mass spectrometry are reviewed in detail and other methods are discussed. This links in with a review of the methods available for the detection and measurement of annatto in colour formulations and foods and beverages, which highlights the importance of the need for a good understanding and knowledge of the chemistry of bixin and norbixin in order to meet new analytical challenges.     

紫草色素的研究

紫草色素原植物系紫草科Broaginaceae几种植物的根，又称紫根色素。该研究首次用人工栽培的硬紫草(Lithospermum erythrohizon Sieb.)的根，作了加工工艺和特性的研究。产品得率近1％，色价E 1^1Q5nm达150以，卫生指标符合有关规定，是种理想的脂溶性红色素。     

Research on the utilisation of the pigment from ‘Phytolacca decandra L.’ As a food colourant: Part 2—Tests on pigmenting power and stability of phytolaccanin in model solutions

Some tests on the colouring power and stability of the colourant extracted from Phytolacca decandra L. are described.The colourant, which appears just perceptibly pink at 0.5 ppm, magenta at 5 ppm and dull red-purple at 30 ppm, can be used in foods with a wide range of acidity since it is not influenced by pH in technical grade purification.However, owing to its poor stability at room temperature, the colourant is proposed for refrigerated and frozen foods or for foods where betanin (identical compound) is permitted.     

Colloidal approach to prepare colour blends from colourants with different solubility profiles

Food colouring plays a vital and a determining role in the processing and the manufacturing of food products because the appearance of products is critical for attracting consumers and influencing their food choices. However, factors such as legislative restrictions, limited number of approved colourants and the processing, formulation and stability issues of the natural colourants severely limits the application of food colouring in actual product formats. Hence, finding alternatives to the currently utilised formulation practises, represents an important area of research. Here, we report a simple colloidal approach to prepare colour blends by co-incorporating colourants with contrasting aqueous solubility profiles in composite colloidal particles. Curcumin and indigocarmine were selected as water insoluble and water soluble food-grade colourants respectively and incorporated in the colloidal particles prepared from food protein-zein. Composite particles obtained by loading of curcumin and indigocarmine (at different ratios) had mean particle size ranging from 76 to 300 nm. The spherical shape of the colloidal particles was confirmed using transmission electron microscopy and the colloidal dispersions were further characterised using UV–Vis and fluorescence spectroscopy. The incorporation of colourants in colloidal particles led to the generation of different shade of colour in yellow–green–blue range. The encapsulation also led to the stabilization of individual pigments against photodegradation. Such composite colloidal particles could potentially serve as an approach for developing tuneable colouring system for food and nutraceutical applications.     

Impact of Extrusion on Red Beetroot Colour Used as Pre-extrusion Colouring of Rice Flour

This work reports on the stability of red beetroot colour used as pre-extrusion colouring of extrudates. Initially, process parameters such as feed moisture content, screw speed and die temperature were optimised using red beetroot colour for pre-extrusion colouring. The colour was monitored in terms of L* and a* values, and also as the percent retention. The optimised conditions that gave maximum retention of colour were a moisture content of 16%, temperature of 160 °C and screw speed of 170 rpm. The effect of citric acid and sodium bicarbonate on colour stability of extrudates during processing, and that of light and packaging materials (polyethylene and metallised polyethylene) during storage at ambient conditions were also evaluated. Addition of 1% citric acid reduced the colour requirement by 37.5%. Metallised polyethylene showed better retention of colour as evident from the time required for 50% loss of colour. The study highlights on the use of red beetroot colour for safe and attractive red-coloured extrudates, and could create a commercial impact.     

巴西玛瑙染红色的工艺条件及控制

讨论了灰白色巴西玛瑙染红色的原理和过程, 介绍了色调纯正改善品的一些工艺条件和控制措施.     

色料三原色Y、M、C——正确用光、用色

在网印的彩色复制中,正确掌握用光和用色十分重要。论述了色光三原色R、G、B和色料三原色Y、M、C的基本知识,包括色光的形成、色光的混合、色料的混合以及颜色与光的关系等。     

Beyond black and white: A note concerning three-colour-counterchange patterns

The systematic colouring of plane patterns results in a finite number of combinations, when using a given number of colours. This paper introduces a range of concepts associated with the perfect colouring of plane patterns, and presents illustrative examples of 23 three-colour-counterchange possibilities.     

桃红葡萄酒生产工艺

以赤霞珠等优良葡萄品种生产桃红葡萄酒,品质优良。要求果汁含糖量在１７０ｇ／Ｌ以上,含酸７．５ｇ／Ｌ以下,采用转动浸渍发酵工艺,酿制的葡萄酒色泽优美,清亮透明,具有优雅的果香和良好的稳定性。指出,不宜选用染色或易氧化品种原料,不宜采用热浸法,陈酿时间不宜过长,加入适量二氧化硫,酿制半干或半甜型酒为好。（一平）