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.     

酶高温轧蒸退浆工艺

对棉织物的酶高温轧蒸工艺进行研究，讨论了酶浓度、轧余率、轧酶温度、酶液pH值和汽蒸时间等因素对退浆效果的影响，初步确定淀粉酶退浆工艺为：淀粉酶L401．5-2g／L，轧余率100％～110％，室温轧酶（轧前先浸轧60℃热水），酶液pH值约6．5，汽蒸时间15min，汽蒸温度100—102℃。比较碱轧蒸退浆工艺发现，酶退浆工艺退浆率较高，可达7级以上，但毛效、润湿性和白度稍低。     

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。     

亚麻棉混纺织物的漂白工艺

采用次氯酸钠-氧漂工艺和DCCA（二氯异氰尿酸钠）-氧漂工艺对亚麻棉混纺织物进行漂白；分析了有效氯浓度、pH值、堆置温度、堆置时间和H2O2复漂等工艺条件对织物漂白效果的影响；比较了不同漂白工艺织物的白度、去麻皮情况和强力等性能。结果表明，次氯酸钠-氧轧漂去麻皮工艺对织物损伤较大；DCCA-氧煮漂工艺则能够达到去麻皮保强力的效果，其优化工艺条件为：DCCA有效氯5g／L，pH值3～4，H2O23g／L，40℃煮漂20～30min，漂白后织物白度值80．70，去麻皮效果5级，强力损伤12．90％。     

棉织物酶氧退煮漂-浴工艺研究

将净棉酶GX-1用于棉织物酶氧退煮漂-浴法工艺。在通过单因素试验和正交试验获取最优工艺的基础上,探讨尿素对棉织物前处理效果的影响,同时对比不同前处理工艺对染色效果的影响。试验结果表明：棉织物酶氧-浴最佳工艺条件为：净棉酶4．5g／L,双氧水12mL／L,温度95℃,处理时间60min,pH值10～10．5,浴比1：30;经净棉酶处理后棉织物的白度和毛效优于碱氧退煮漂-浴法工艺,而且织物的强力损失少;在棉织物酶氧-浴法工艺中添加尿素,有助于提高织物白度、毛效,并能减小强力的损失。     

棉织物酶氧退煮漂一浴工艺研究

将净棉酶GX-1用于棉织物酶氧退煮漂-浴法工艺。在通过单因素试验和正交试验获取最优工艺的基础上,探讨尿素对棉织物前处理效果的影响,同时对比不同前处理工艺对染色效果的影响。试验结果表明：棉织物酶氧-浴最佳工艺条件为：净棉酶4．5g／L,双氧水12mL／L,温度95℃,处理时间60min,pH值10～10．5,浴比1：30;经净棉酶处理后棉织物的白度和毛效优于碱氧退煮漂-浴法工艺,而且织物的强力损失少;在棉织物酶氧-浴法工艺中添加尿素,有助于提高织物白度、毛效,并能减小强力的损失。     

新型氧漂促活剂TA-116在织物低温、低pH值漂白工艺中的应用

研究了氧漂促活剂TA-116对漂白过程中双氧水用量、漂白时间和温度的影响,确定了使用氧漂促活剂的低温、低pH值漂白工艺.氧漂促活剂TA-116的低温漂白工艺为:75℃,氧漂促活剂0.3 g/L,双氧水稳定剂2 g/L,pH=10.8,浴比1:10,在漂白30 min后加入促活剂续漂10 min.低pH值漂白工艺为:98℃,pH=7,氧漂促活剂0.3g/L,双氧水稳定剂2 g/L浴比1∶10,漂白开始时加入促活剂,漂白40min.冷轧堆漂白工艺为:氧漂促活剂0.3 g/L.pH=10.8,双氧水稳定剂2 g/L-浸-轧,轧余率100%,堆置8 h.和其他常规的双氧水漂白工艺相比,使用氧漂促活剂TA-116可以减少双氧水用量,降低漂白温度以及缩短漂白时间,在低温、短时间的温和条件下就可取得良好的漂白效果,减少纤维强度的损伤,节约能源,降低能耗.     

棉蜡印布的酶退浆-煮漂两步法前处理

探讨了不同因素对酶退浆-煮漂两步法前处理工艺效果的影响,并优化了工艺条件。酶退浆工艺为:常温堆置16 h;煮漂工艺为:精练剂3 g/L,双氧水14 g/L,轧余率90%~100%,汽蒸时间70 min。此工艺处理的织物性能指标可满足棉蜡印布的后续生产要求。     

印染厂连续染整节能减排工艺

为了降低水耗和能耗,减少排污,开发了一系列短流程工艺,前处理包括低碱退煮氧漂、酶退煮氧漂和氧退煮氧漂工艺;染色包括活性染料无盐轧蒸工艺、纯棉涂料轧染、涤棉分散/涂料一浴轧染和浅色涤棉单分散轧染工艺;整理包括抗静电三防同浴工艺.     

纯棉织物前处理一浴法精练剂KF-110应用工艺

试验并确定精练剂KF-110用于纯棉织物退、煮、漂一步法前处理的工艺条件。处理浴浴比为1：20(精练剂KF-1103．0g／L，30％双氧水12．5mL／L)，加热至95℃，煮漂50min。处理棉织物白度达到80以上，毛效11．0cm／30min以上，强力损伤小。     

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