耐日晒、耐干洗纯棉双经布的生产实践

通过小试和中试，制订了纯棉双经装饰用布的染整工艺，认为其生产关键是优选印花涂料，以达到令客户满意的耐日晒和耐干洗牢度。文中给出了工艺处方和条件。     

西藏乳及发酵乳制品中乳酸菌与酵母菌分布

西藏当地牦牛乳及发酵乳制品中的微生物分布备受科研人员的关注,而且重点多集中在其中的乳酸菌和酵母菌。本文对西藏当地乳及乳制品中乳酸菌与酵母菌的分布做了详细的介绍,包括原料乳、曲拉和藏灵菇乳中的乳酸菌和酵母菌的研究现状,并对今后的发展趋势做了分析。      

干纺亚麻棉织物的冷轧堆前处理工艺

未经化学脱胶的干纺亚麻棉织物,其连续浸轧-汽蒸练漂前处理时麻皮较难除去,而化学脱胶后,织物的强力降低幅度较大,且能耗较高。采用冷轧堆技术对该工艺流程和工艺条件进行改进。结果表明,亚麻棉织物冷轧堆需要充分的酶退浆,即淀粉酶2.0 g/L,食盐5 g/L,pH 6,在65℃保温30 min,然后再冷轧堆练漂,可实现有效去除亚麻皮、降低亚麻棉织物强力损失、保持亚麻织物风格等多种效果。     

涤纶、棉及涤棉混纺织物风格的研究

以同样规格的普通涤纶、细旦亲水涤纶、易染涤纶、棉及涤棉混纺平纹织物（共8种）为研究对象,采用织物风格评价系统（KES-FB）对各织物进行拉伸、剪切、弯曲、压缩及表面性能测试和风格研究。结果表明：纯涤纶织物较纯棉、涤棉混纺织物抗形变能力强,回弹性和保形性优良,手感松软、丰满、爽利;纯棉织物的悬垂性、抓握柔感和滑糯感占有优势;细旦亲水涤纶织物较为硬板、爽滑。     

Methicillin‐Resistant Staphylococcus aureus in Raw Meats and Prepared Foods in Public Hospitals in Salvador,Bahia, Brazil

This study investigated the presence of methicillin‐resistant Staphylococcus aureus (MRSA) in raw meat and fish and foods prepared from them for patient consumption in public hospitals in Salvador, Bahia, in northeastern Brazil. A total of 114 samples of raw meat and fish (chicken, n = 30; beef, n = 30; pork, n = 24; and fish, n = 30) and 63 samples of prepared foods (made with chicken, n = 15; beef, n = 15; pork, n = 15; and fish, n = 18) were collected from the kitchens of 10 different hospitals. Of the 114 investigated raw meat and fish samples, 28.1% were positive for MRSA, which comprised 23.3% beef, 23.3% chicken, 37.5% pork, and 30% fish samples. Of the prepared foods, 9.5% were positive for MRSA, which comprised 5.6% chicken products, 6.7% pork products, and 22.2% fish products. MRSA contamination was not detected in prepared beef dishes. A statistical analysis showed no association between the presence of MRSA and the type of raw food (P > 0.05). The high prevalence of MRSA among the raw foods tested and the presence of the microorganism in prepared foods emphasizes the necessity of enforcing hygienic practices within hospital kitchens.     

Changes in Volatile Compounds of Chinese Luzhou‐Flavor Liquor during the Fermentation and Distillation Process

The aim of this study was to investigate the dynamic of volatile compounds in the Zaopei during the fermentation and distillation process by headspace solid‐phase microextraction‐gas chromatography mass spectrometry (HS‐SPME‐GCMS). Physicochemical properties analysis of Zaopei (fermented grains [FG], fermented grains mixed with sorghum [FGS], streamed grains [SG], and streamed grains mixed with Daqu [SGD]) showed distinct changes. A total number of 66 volatile compounds in the Zaopei were identified, in which butanoic acid, hexanoic acid, ethyl hexanoate, ethyl lactate, ethyl octanoate, hexyl hexanoate, ethyl hydrocinnamate, ethyl oleate, ethyl hexadecanoate, and ethyl linoleate were considered to be the dominant compounds due to their high concentrations. FG had the highest volatile compounds (112.43 mg/kg), which significantly decreased by 17.05% in the FGS, 67.12% in the SG, and 73.75% in the SGD. Furthermore, about 61.49% of volatile compounds of FGS were evaporated into raw liquor, whereas head, heart, and tail liquor accounted for 29.84%, 39.49%, and 30.67%, respectively. Each volatile class generally presented a decreasing trend, except for furans. Especially, the percentage of esters was 55.51% to 67.41% in the Zaopei, and reached 92.60% to 97.67% in the raw liquor. Principal component analysis based ordination of volatile compounds data segregated FGS and SGD samples. In addition, radar diagrams of the odor activity values suggested that intense flavor of fruit was weakened most from FG to SGD.     

葡萄糖还原植物靛蓝的机理及染色方法

研究葡萄糖替代保险粉作为植物靛蓝还原剂的还原机理,应用红外光谱分析仪测定葡萄糖在不同还原体系中分子结构的变化,并试验优化葡萄糖还原工艺及染色工艺.结果表明,当葡萄糖与烧碱的配比为2∶1～3∶1时,有大量羧基形成.优化的还原工艺为:植物靛蓝与葡萄糖、烧碱的配比为1∶6∶2,还原温度为50℃,还原时间15～20 min.优化的染色方法为:40℃染色100 min,NaCl 100 g/L,一次染色后在残液中续染1次,续染时间为50 min,可得到较高的得色深度.     

Free fatty acids and oxidative changes of a raw goat milk cheese through maturation

Free fatty acids (FFA) and lipid and protein oxidation changes were studied throughout maturation process of a raw goat milk cheese with protected designation of origin. Cheeses were analyzed at 4 different times of maturation, at 1, 30, 60, and 90 d. All FFA significantly increased during maturation and the relative increase was higher for long-chain than medium- or short-chain FFA. At the end of maturation, oleic (C18:1 n9), butyric (C4:0), and palmitic (C16:0) acids were the most abundant. The higher levels of short-chain fatty acids (SCFA) regarding total FFA obtained at the end of Ibores cheese ripening compared with other raw goat milk cheeses, highlight the notable role of SCFA on the flavor of this cheese owing to their low-odor thresholds. Lipid oxidation values significantly increased during maturation process but low levels of malondialdehyde were reported; however, protein oxidation did not significantly change during ripening.     

浙江红花山茶油的原料性状及品质分析

红花山茶油是具有高单不饱和脂肪酸含量和丰富活性物质的特有茶油品种。采集浙江代表性红花山茶籽11种,分析出仁率和籽仁常规营养指标等原料性状,并通过超临界CO_2法萃取山茶油进行脂肪酸组成以及活性物质含量测定。结果表明,干基籽仁粗脂肪为57.31%～68.78%,粗蛋白6.92%～10.64%,总糖质量分数20.41%～28.90%;超临界萃取红花山茶油的油酸质量分数为81.93%～84.42%,不饱和脂肪酸质量分数为87.81%～89.88%,α-维生素E为36.23～58.46 mg/100 g、角鲨烯为16.80～53.56 mg/100 g、茶多酚为43.44～76.76μg/g、茶皂素为2.36～4.86 mg/g。浙江红花山茶籽仁粗脂肪均值,油中油酸质量分数和茶多酚含量均高于普通山茶油,其中油酸质量分数优于其他品种红花山茶油;通过灰色关联度法分析浙江红花山茶籽性状、油品质指标得到最优的采样地均为常山县芳村镇。     

棉针织物的低温前处理工艺

对棉针织物的果胶酶、中性纤维素酶、果胶酶和纤维素酶复合精练与常规碱精练效果（残胶率和润湿性能）进行比较；探讨了四乙酰乙二胺（TAED）活化双氧水体系低温漂白的影响因素（漂白时间、温度、起始pH值及H2O2浓度）。结果表明，棉针织物采用该低温前处理（复合酶精练＋低温漂白）工艺，其脱胶率和润湿性能与常规前处理相近，且纤维损伤较小，但白度和染色性能略逊。最佳低温漂白工艺为：H2O2 4．5g／L，TAED4．56g／L，焦磷酸钠2g／L，净洗剂2092g／L，温度70℃，时间60min，浴比1：50。