PBTCA/BTCA复合体系对棉织物抗皱整理工艺的研究

摘要:采用2-磷基丁烷-1,2,4-三羧酸(PBTCA)与丁烷四羧酸(BTCA)复配体系对棉织物进行抗皱整理,探讨了PBTCA用量、BTCA用量、催化剂用量、焙烘温度、焙烘时间对抗皱整理效果的影响,并优化确定了PBTCA与BTCA复配体系用于棉织物防皱整理的工艺条件:PBTCA 120 g/L,BTCA 20 g/L,次亚磷酸钠50 g/L,三乙醇胺20g/L,180℃培烘120s.在此工艺条件下整理的棉织物,其折皱回复角可达260°,纬向断裂强力为231 N,白度为77.92.     

中心旋转法优化离子交联提高棉织物抗皱性的工艺

棉织物阳离子化后与BTCA进行离子交联,能提高棉织物的抗皱性.采用中心旋转法优化了BTCA用量、培烘温度、焙烘时间的工艺参数.确定了离子交联整理工艺:BTCA用量90～110 g/L,145～155℃焙烘120～150 s.整理织物的千,湿折皱回复角可达220°/240°,断裂强力保留率>75%,白度>80%.     

戊二醛与水解淀粉对棉织物抗皱整理的研究

采用戊二醛与水解淀粉对棉织物进行抗皱整理,通过正交试验,讨论戊二醛和催化剂用量、淀粉水解时间、焙烘温度和焙烘时间等因素对整理后棉织物折皱回复角、断裂强力保持率、白度的影响,得出最佳工艺方案:淀粉水解时间为90min,戊二醛的浓度为70g/L,催化剂浓度为25g/L,焙烘温度为140℃,焙烘时间为3min.在此工艺条件下,整理后棉织物缓弹折皱回复角为280°,断裂强力保持率为61.3%,白度为71.2.     

柠檬酸/丁烷四羧酸/木糖醇免烫棉织物工艺配方优化

对纯棉织物采用柠檬酸(CA)/丁烷四羧酸(BTCA)/木糖醇免烫整理剂进行免烫整理,探讨柠檬酸质量浓度、丁烷四羧酸质量浓度、木糖醇质量浓度、焙烘时间和焙烘温度对免烫效果的影响,并测试免烫后织物的折皱回复角、白度和强力。结果表明：免烫后织物的折皱回复角与丁烷四羧酸或柠檬酸单独作用于棉织物相当,断裂强力优于两者单独作用。优化免烫整理工艺为：柠檬酸质量浓度60 g/L、丁烷四羧酸质量浓度40 g/L、木糖醇质量浓度17.5 g/L、焙烘温度170℃、焙烘时间3 min。整理后织物的折皱回复角可达267°,白度为54.5,断裂强力为248 N。     

无甲醛免烫整理剂DM-3540抗皱整理工艺

研究了无甲醛免烫整理剂DM-3540在棉织物抗皱整理时,DM-3540的用量、催化剂Na3PO4的用量、pH值、焙烘温度和时间对棉织物折皱回复角、白度、断裂强力和撕破强力保留率的影响.指出无甲醛免烫整理剂DM-3540对棉织物的最佳抗皱整理工艺为:DM-3540用量160 g/L、催化剂Na3PO4用量8g/L、pH值5.0～6.0,二浸二轧(轧余率85％),85℃预烘2 min后,180 ℃焙烘2.5 min;在DM-3540抗皱整理配方中加入20 g/L柔软剂VS可改善织物的手感,不同程度提高织物的折皱回复角、撕破强力保留率和断裂强力保留率,且不影响棉织物的白度.     

棉织物芳香羧酸无甲醛抗皱整理

棉织物采用芳香羧酸BSTA免烫整理剂进行整理,以单因素分析法研究BSTA浓度、次亚磷酸钠(SHP)浓度、纤维保护剂KSA浓度、整理浴pH值及焙烘条件等对抗皱效果的影响;使用正交试验法对工艺条件进行优化,分析各因素对棉织物折皱回复角及强力损失的影响程度。结果表明,各因素对棉织物折皱回复角的影响程度次序为:BSTA浓度焙烘条件pH值SHP浓度KSA浓度;各因素对织物强力保留率的影响程度次序为:pH值BSTA浓度焙烘条件KSA浓度SHP浓度。优化的棉织物抗皱整理工艺条件为:BSTA浓度0.3 mol/L、SHP浓度0.1 mol/L、KSA质量浓度30 g/L、pH值1.8、180℃焙烘1.5 min。对分别经BSTA、BTCA和2D树脂处理后的织物进行耐水洗性测试,结果显示BSTA处理织物的抗皱效果与BTCA接近,强力保留率比BTCA更好,多次水洗后,外观平整度SA等级能达到3.0级以上。     

水性聚氨酯对棉织物的抗皱整理工艺

采用水性聚氨酯对经离子液体预处理后的棉织物进行抗皱整理,对整理工艺进行研究,并对整理前后棉织物的折皱回复角、强力保留率、白度等性能进行分析。探讨了水性聚氨酯种类及用量、焙烘温度和时间对棉织物抗皱效果的影响,确定水性聚氨酯对棉织物抗皱整理的最佳工艺条件。结果表明:采用[Bmim]Cl离子液体在温度60℃,处理时间50 min时对棉织物进行微处理;在7377型聚氨酯质量浓度120 g/L,温度150℃,焙烘时间3 min的条件下整理,棉织物的弹性回复角均有较大幅度提高,强力保留率超过94.5%,白度则略有降低。     

棉织物水性聚氨酯泡沫抗皱整理

采用泡沫技术,将水性聚氨酯整理到棉织物上,得到具有抗皱性能的棉织物。研究了泡沫涂覆厚度、水性聚氨酯浓度、焙烘温度、焙烘时间等因素对整理织物折皱回复角、透气性及断裂强力的影响,并经正交试验设计优化了整理工艺条件。在发泡剂(十二烷基硫酸钠)质量浓度4 g/L,稳泡剂(海藻酸钠)质量浓度3 g/L,发泡比控制在4.9的前提下,较佳的棉织物泡沫抗皱整理工艺为:水性聚氨酯质量浓度150 g/L,涂覆厚度1 mm,焙烘温度140℃,焙烘时间4 min。经该工艺整理的棉织物折皱回复角为189°,透气性为37.6 mm/s,拉伸强力785 N。     

多元羧酸抗皱整理剂的制备及应用

以柠檬酸和环氧氯丙烷为原料,制备了多元羧酸抗皱整理剂(PCA)。考察了柠檬酸和环氧氯丙烷物质的量之比、制备温度和时间对整理织物折皱回复角、白度和强降率的影响,确定了制备PCA的优化工艺参数,即:n(柠檬酸)∶n(环氧氯丙烷)为1∶0.8,制备温度110℃,制备时间2 h。将整理剂PCA用于棉织物抗皱整理工艺,考察了PCA和催化剂质量浓度、焙烘温度和焙烘时间对棉织物性能的影响,确定了优化的抗皱整理工艺条件,即:PCA质量浓度120 g/L,催化剂质量浓度30 g/L,焙烘温度180℃,焙烘时间6 min。经抗皱整理后,棉织物的折皱回复角为285°,白度76.3,强降率为38.94%。     

PMA和BTCA混合多元羧酸棉织物抗皱整理工艺研究

研究了以马来酸为单体合成的聚马来酸(PMA)和BTCA混合多元羧酸对棉织物的抗皱整理工艺,在整理液中添加硼酸以提高整理后织物强力保留率.实验结果表明:在PMA和BTCA混合多元酸中加入硼酸对棉织物具有优良的抗皱性能,折皱回复角可达276°,断裂强力保留率为72%,并且具有很高的耐洗性.     

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.     

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.     

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.     

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.     

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.