含毛针织品产品标准的比较与修订建议

含毛针织品是指纱线中含有羊毛、兔毛、羊绒、驼绒、牦牛绒等天然动物毛(绒)的针织品。现行有效的含毛针织品产品标准主要包括FZ/T73005—2002《低含毛混纺及仿毛针织品》、FZ/T73009—2009《羊绒针织品》、FZ/T73014—1999《粗梳牦牛绒针织品》、FZ/T73018—2002《毛针织品》、FZ/T73034—2009《半精纺毛针织品》。对上述五个标准的内容进行比较,并提出修订建议。     

FZ/T 73018《毛针织品》新旧标准对比

本文通过对比FZ/T 73018—2021《毛针织品》和FZ/T 73018—2012《毛针织品》的不同,从适用范围、术语和定义、技术要求、测试方法、标志等几方面详细介绍了新标准更新的技术内容,希望对新标准的理解和运用有所帮助。     

FZ/T 73018—2021《毛针织品》新标准解读

本文对FZ/T 73018—2021《毛针织品》新标准与FZ/T 73018—2012《毛针织品》进行了对比解读,分别从范围、术语和定义、分类、要求内容四方面较旧标准进行了分析,指明了变化的内容和方向,以此来促使生产经营者规范生产活动,提高产品质量。     

毛针织品新老标准之比较

介绍了修订后的FZ／T73018—2002《毛针织品》的主要技术要求及其与老标准的区别，说明了新标准更加合理实用。     

FZ/T 73009-2009《羊绒针织品》中顶破项目的探讨

根据FZ/T 73009-2009《羊绒针织品》进行顶破试验时发现,选择不同试验面积其数据也有所不同,试验面积7.3cm2与50cm2相比,各试样的顶破强度约为3倍左右的关系,建议在执行FZ/T 73009-2009《羊绒针织品》对顶破项目考核时,应使用7.3cm2试验面积,以便进行判定.     

FZ/T 73034—2021《半精纺毛针织品》新旧标准对比

本文主要从适用范围、规范性引用文件、术语和定义、安全性要求、分等规定、内在质量、外观质量、试验方法等方面,对FZ/T 73034—2021《半精纺毛针织品》与FZ/T 73034—2009进行了对比,以便更准确地理解和应用新标准。     

FZ/T 73056—2016《针织西服》新标准解读

FZ/T 73056—2016《针织西服》为首次起草的新标准,文中对FZ/T 73056—2016《针织西服》标准进行了解读,对产品的适用范围、纤维含量及安全性能、色牢度指标、尺寸变化率及扭曲率、顶破强力、起毛起球、外观质量进行了详细介绍,并与现有的针织品检测标准《毛针织品》、《针织休闲服装》进行了对比。指出了该标准不适用于年龄在36个月及以下婴幼儿服装;在色牢度考核中,增加了耐光色牢度和拼接互染色牢度,西服的拼接互染色牢度按照GB/T 31127—2014标准执行;同时对针织西服外观质量考核比针织休闲服增加外观平整度、接缝外观平整度及水洗后黏合衬质量等考核指标。     

羊毛衫的选购与保养

一、羊毛衫的选购与识别近年来,有不少消费者反映,花几百元买来名牌羊毛衫穿着后出现皮肤过敏、瘙痒等不良反应。经纤检部门鉴定,这些标有100%丝光羊毛的羊毛衫是纯化纤产品,标识严重不符。商家就是利用消费者对假冒伪劣产品认识不清的弱点,牟取暴利。下面介绍几种在现场就能识别羊毛衫真假的方法。1.看商标FZ/T73018—2002《毛针织品》附录A中规定:不含技术性或装饰性非毛纤维的纯毛产品:毛纤维含量应为100%。其纤维含量标识,可标为100%羊毛。含技术性或装饰性非毛纤维的纯毛产品,其纤维含量标识,只可标“纯毛”。这里包括:①粗梳成品允…     

《毛针织品》新旧标准解读与应用

介绍FZ／T73018-2012《毛针织品》行业标准的修订背景,比较新旧标准的内在质量指标,阐述了新标准修订的内容和依据,并针对当前市场上毛针织产品的质量情况,特别分析了标准中的几项重要指标,指出产品质量存在的问题,分析质量不合格原因,提供了产品质量的改进措施,推动企业产品质量的提升。有效帮助企业和检测部门正确理解和运用标准,准确判定产品的质量提供参考。     

对《羊绒针织品》新旧标准的比较分析

本文对新近出台的FZ/T73009—2009《羊绒针织品》标准与FZ/T73009—1997《羊绒针织品》标准内容进行了比较分析,归纳了新旧标准之间的主要区别,对新标准中不完善的地方提出了建议。     

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.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

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.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.