纳米ATO整理涤纶的抗静电性研究

采用纳米锑掺杂二氧化锡粉体(ATO)对涤纶织物进行整理,并用绝缘电阻测试仪测试其抗静电性能.通过正交实验选定了纳米ATO粉体整理的最佳工艺条件.在低湿度环境下,比较了ATO和表面活性剂TM整理后涤纶织物的抗静电性能.结果表明:纳米ATO粉体整理涤纶织物的最佳工艺条件为ATO质量浓度100 g/L,粘合剂质量浓度20 g/L轧液率100%;ATO整理涤纶织物的抗静电性能不受环境湿度的影响,其抗静电性为电子导电所致.     

纳米ATO导电粉的市场前景和研究开发现状

锑掺杂二氧化锡（ATO）以其灵敏度高、色浅透明、耐高温、耐腐蚀、机械稳定性好等特点在气敏元件、催化领域、导电抗静电领域等方面得到了广泛的应用，是一种极具发展潜力的新型导电材料．纳米锑掺杂二氧化锡的开发更是极大丰富了该导电材料的性能，奠定了其在导电领域不可动摇的地位．文中分析了纳米锑掺杂二氧化锡导电粉体的市场前景，针对当前的研究现状进行了综述和评价，指出了纳米锑掺杂二氧化锡导电粉体在制备和应用中存在的问题，提出了一些合理的解决途径．     

基于纳米ATO的棉织物疏水隔热整理北大核心

以"荷叶效应"为导向,采用共沉淀法合成具有隔热效果的纳米氧化锡锑(ATO),并通过浸轧整理方式整理到织物上;随后使用全氟辛基三乙氧基硅烷(DTMS)的乙醇溶液对织物进行修饰,探讨纳米ATO含量对织物隔热和超疏水性能的影响。结果表明,所得纳米ATO分散液在p H值为8~9时稳定性最好,粒径为527 nm。浸轧纳米ATO分散液及3%DTMS的乙醇溶液后,棉织物接触角为136°,具有一定的疏水性;采用3%ATO整理棉织物,能够降低布下温度3.7℃,具有优良的隔热效果。     

ATO抗静电纳米材料及其在织物上的应用

纳米ATO（锑掺杂二氧化锡）粉体因其高电导率和浅色透明性，在许多领域有着广阔的应用前景，是近年来迅速发展的一种新型功能材料。文中综述了ATO粉体的结构性能及其在织物上的应用，最后提出了有待深入研究的几个问题。     

基于纳米ATO的棉织物疏水隔热整理

以"荷叶效应"为导向,采用共沉淀法合成具有隔热效果的纳米氧化锡锑(ATO),并通过浸轧整理方式整理到织物上;随后使用全氟辛基三乙氧基硅烷(DTMS)的乙醇溶液对织物进行修饰,探讨纳米ATO含量对织物隔热和超疏水性能的影响。结果表明,所得纳米ATO分散液在p H值为8~9时稳定性最好,粒径为527 nm。浸轧纳米ATO分散液及3%DTMS的乙醇溶液后,棉织物接触角为136°,具有一定的疏水性;采用3%ATO整理棉织物,能够降低布下温度3.7℃,具有优良的隔热效果。     

纳米ATO粉体的制备及功能性整理

为促进纳米技术和功能性纺织品的发展,采用微乳液法制备了纳米ATO粉体,并将其对织物进行功能性整理。通过单因素试验,探讨了掺锑质量分数、pH值及反应温度对纳米ATO粉体粒径和电阻的影响;同时以静电压、半衰期和表面比电阻为指标,通过正交试验,分析了抗静电剂质量分数、黏合剂质量分数、浸泡时间及烘干温度对纳米ATO粉体功能性整理效果的影响。结果表明:纳米ATO粉体的最优制备工艺条件为:SnC14·5H2O∶SbC13=11∶1,溶液pH值3,反应温度60℃,烘干温度80℃,煅烧温度650℃;纳米ATO功能性整理最优工艺条件为:抗静电剂质量分数6%,黏合剂质量分数3%,浸泡时间30 min,烘干温度80℃。最优功能性整理工艺整理后,纳米ATO粉体均匀地分布在织物表面;同时织物经过50次水洗后,其抗静电效果仍然远远优于未整理前。     

微流控技术制备ATO@TiO_2/PVP导电纤维的研究

以三氯化锑和四氯化锡为原料采用湿化学共沉淀法制备氧化锡锑(ATO),将其包覆在大长径比TiO_2纳米线上,制成复合导电粉体,再添加到聚乙烯吡咯烷酮(PVP)纺丝液中,利用微流纺丝技术制备了结构完整、粗细均匀、排列整齐的ATO@TiO_2/PVP共混导电纤维,并分别对其性能和结构进行了表征,并优化了工艺条件。结果表明:以15.0%PVP乙醇溶液作为纺丝液、添加4.5%ATO@TiO_2导电填料时制备的ATO@TiO_2/PVP共混纤维性能较好,直径平均约为3μm,粗细均匀,互相之间基本无粘连和缠结,ATO@TiO_2/PVP共混纤维最小电阻率平均为70.0 KΩ·cm。     

染苑精粹

含植物油和脂溶性维生素的纤维素纤维2014181德国图林根纺织塑料研究院(TITK)研发了新一代含植物油和脂溶性维生素的功能性纤维素纤维,商标名为Cell Solutin。采用亲脂性添加剂与纳米级二氧化硅和(或)层状硅酸盐相结合,在纤维中引入微小纳米复合材料,解决了可熔或液态添加剂与纤维素的热力学不相容性、黏度差异大等问题,优化了添加剂的均匀分布和纤维的表面性能。添加剂为相转变石蜡,或是亲脂性添加剂,如杀虫剂(苄氯菊酯)、植物油或脂溶性维生素。当添加剂为苄氯菊酯(含量9%)时,纤维耐洗牢度和耐光牢度比表面涂覆法高;当添加剂     

二氧化钛添加量对聚苯胺织物性能的影响

探讨二氧化钛添加量对聚苯胺二氧化钛功能性织物性能的影响。以过硫酸铵为氧化剂,盐酸为掺杂剂,纳米二氧化钛粉体为添加剂,涤纶非织造布为基布,采用液相原位聚合法制备了聚苯胺二氧化钛功能性织物。在确定聚苯胺涤纶功能性织物最优聚合工艺的基础上,测试了不同纳米二氧化钛粉体添加量的聚苯胺二氧化钛功能性织物导电性能和防紫外线性能。结果表明:纳米二氧化钛和聚苯胺的比例为0.3∶1时,所制得织物的导电性能和紫外线屏蔽性能均较理想;二氧化钛的存在虽降低了聚苯胺二氧化钛功能性织物的电导率,但有利于提高织物导电性能的稳定性和防紫外线性能。认为:二氧化钛粉体的加入可以改善织物导电性能的耐久性和防紫外线性能。     

纳米ATO在制备抗静电PET单体EG中的分散性

以乙二醇(EG)为分散介质,研究分散方法、分散剂种类、分散剂浓度、分散液pH值和球磨时间等工艺条件对纳米锑掺杂二氧化锡(ATO)在EG中分散性的影响。用TEM和分散液的吸光度对各工艺条件下的分散情况进行表征。研究结果表明:采用球磨分散方法,选择硅烷偶联剂KH570为分散剂,分散剂对ATO的质量分数为1.5%,分散液pH值为8.5,球磨时间为36 h的工艺条件,ATO在EG中的分散效果最佳,为制备分散性能优良的纳米复合抗静电纤维提供了前提条件。     

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