桑皮纤维混纺转杯纱的纺制及性能分析

探讨桑皮纤维混纺转杯纱的生产工艺及性能。采用微波-酶-化学辅助技术制备桑皮纤维,利用转杯纺生产工艺流程纺制桑皮纤维棉混纺转杯纱,通过对桑皮纤维进行纺前预处理、合理选择原料混纺比、正确配置各工序纺纱工艺参数及采取必要的技术措施,最终使纺纱顺利进行;同时对所纺混纺纱的主要性能指标进行了测试。试验结果表明,桑皮纤维/棉55/45 28 tex转杯纱的抗菌性、条干均匀度以及毛羽水平均明显优于苎麻纤维/棉55/45 28 tex转杯纱,虽然其拉伸断裂性能较差,但可满足织造需要。     

亚麻/棉转杯纺纱及关键器件的讨论

从转杯纺纱的发展历史入手,针对转杯纺纱技术可以适纺各种纤维原料,且成纱均匀度好、杂质少、耐磨性好、伸长大等特点,重点论述了使用转杯纺纱技术纺制36 tex亚麻/棉混纺纱的工艺实践,分析了转杯纺纱机用纺杯、分梳辊、假捻头、喂给机构、输出机构和卷绕机构等关键器件的主要工作情况;指出合理选择转杯纺纱机各配件器材的材质及处理工艺,改善其各项性能,可以提高成纱质量及转杯纺纱机的稳定可靠性.     

兔毛/腈纶混纺纱的开发

采用兔毛纤维和抗起球腈纶以70∶30的比例混纺的方法,在原料相同,不同温度、湿度的条件下,采用环锭纺、转杯纺和赛络纺3种不同纺纱方法,运用正交设计方法,开发新型兔毛/腈纶混纺纱。发现对混纺纱断裂强度影响最显著的因素是纺纱方法,其次为相对湿度和温度。采用赛络纺纺纱方法,相对湿度60%～70%,温度20～25℃时,兔毛/腈纶混纺纱的断裂强度最大。     

亚麻/棉转杯纺纱工艺实践

本文介绍了转杯纺纱的发展情况,重点论述了使用转杯纺纱技术纺制亚麻/棉混纺纱的工艺实践.     

聚丙烯腈预氧化纤维/羊毛混纺产品的开发

聚丙烯腈预氧化纤维(PANOF)是一种新型耐高温的有机纤维,在防火、阻燃等领域具有广泛的应用前景.但由于PANOF纤维本身的特性使其在环锭纺纱系统中的可纺性能较差,故采用转杯纺纱技术编制聚丙烯腈预氧化纤维(PANOF)/羊毛混纺纱线,以提高可纺性能和改善纱线性能.文章通过对比各试纺方案,研究了转杯纺主要工艺参数与成纱质量的关系,合理选择工艺参数,以提高混纺纱的成纱质量.     

腈纶/粘胶纤维转杯纺与环锭纺混纺纱线性能比较

研究了腈纶和粘胶纤维的性能,采用转杯纺和环锭纺开发21.1 tex(28s)腈纶/粘胶纤维70/30混纺纱。分析对比两种纱线的性能指标,测试结果表明:转杯纺纱线的强度稍低于环锭纺,而条干和毛羽方面优于环锭纺纱线。     

传统型与双喂给转杯纺纺纱器及其成纱性能对比

针对传统型转杯纺因单分梳技术的限制只能纯纺或者混纺性能相近的纤维原料却难以生产纤维性能差异较大的混纺纱的问题,以及基于近年来双喂给双分梳新型转杯纺技术的研究,介绍了传统型转杯纺的成纱机制以及双喂给转杯纺技术的特点,并对比分析了传统型转杯纺纺纱器和双喂给转杯纺纺纱器的结构。通过数值模拟和样纱试纺实验,分析比较了传统型转杯纺和双喂给转杯纺转杯内部流场分布特征,包括转杯内涡流、气流速度以及压强分布,同时也进一步对比分析了2种转杯纺成纱系统所纺纱线的成纱结构及其成纱性能,验证了双喂给转杯纺纺纱技术的合理性和可行性。     

麻赛尔/次兔毛转杯纺与环锭纺混纺纱线性能比较

分析研究了麻赛尔和次兔毛混纺的可纺性能,通过选择适当的纺纱工艺成功纺制了2种麻赛尔/次兔毛混纺纱线.纺纱工序中,细纱前工序使用数字式小样纺纱设备,细纱工序分别采用SDL转杯纺与数字式环锭纺2种纺纱方法进行试纺,并对2种混纺纱线的主要性能进行测试分析比较.测试结果表明,转杯纺纱线的毛羽与条干优于环锭纺纱线.使用转杯纺有利于充分发挥麻赛尔/次兔毛混纺纱线性能,该研究既拓宽了麻赛尔纤维的使用范围,又为次兔毛的回收利用提供一个新思路.     

转杯纺纱技术的技术进展

转杯纺是各类新型纺纱中技术最成熟、使用面最广的一种新型纺纱技术。与传统环锭纺纱技术相比具有纺纱工序短、生产效率高、使用原料广、劳动用工省、加工成本低等多方面优势,因此发展转杯纺技术来取代传统环锭纺部分落后产能是纺纱技术进步的方向。转杯纺纱技术将朝着高速、高产、高品质、高自动化和智能化、原料多元化和纱线品质多样化的方向发展。随着转杯纺技术的进步,转杯纺用纤维原料继续朝着多元化、混合型及综合合理利用方向发展,细纱号数逐步由粗号纱向     

异型涤纶纤维与粘胶基甲壳素纤维混纺转杯纺纱生产工艺实践

简单介绍了异型涤纶纤维与粘胶基甲壳素纤维的原料性能,分工序叙述了异型涤纶纤维与粘胶基甲壳素纤维转杯纺纱的工艺,同时指出了利用转杯纺生产这种混纺纱支必须注意的要点.     

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