莫代尔家纺面料的抗起毛起球整理

用无甲醛树脂Arkofix NZF对莫代尔家纺面料进行抗起毛起球整理,探讨了整理剂和催化剂用量、p H值、焙烘温度和时间对整理织物抗起毛起球性能的影响。采用正交试验对整理工艺进行优化,得出莫代尔家纺面料抗起毛起球整理工艺为:无甲醛树脂Arkofix NZF 65 g/L,六水合氯化镁7 g/L,整理液p H值5,焙烘温度150℃,焙烘时间2 min。整理后织物的抗起毛起球等级达到4.5级。用艾叶提取液对莫代尔织物染色,可提高染色织物的抗起毛起球等级;再对染色织物进行抗起毛起球整理,其抗起毛起球性能和皂洗牢度进一步提高。     

莫代尔家纺面料的抗起毛起球整理

采用抗起毛起球整理剂FK-833对莫代尔家纺面料进行抗起毛起球整理,探讨了整理剂用量、pH、焙烘温度及焙烘时间对整理织物抗起毛起球性能的影响。通过正交实验对整理工艺进行优化,得出最佳整理工艺为:整理剂15 g/L,不调节整理液pH(大约为9),焙烘温度150℃,焙烘时间2 min。织物经抗起毛起球整理后,染色牢度可提高0.5级,抗起毛起球可达5级。     

丝胶整理对羊绒针织物抗起毛起球性的影响

为提高羊绒针织物抗起毛起球性,采用丝胶溶液对其进行整理.分析丝胶溶液整理的工艺参数对羊绒织物抗起毛起球的影响,并且对整理前后羊绒织物的耐洗涤性进行比较分析.结果表明,当丝胶用量为8%(o.w.f),pH值为6,温度为50℃,整理30 min时,羊绒织物的起球性得到最大程度改善,在此工艺条件下整理的羊绒织物的起球等级比原...     

莫代尔针织面料的抗起毛起球整理

选用了一种纤维素酶、三种柔软剂和两种抗起毛起球整理剂对莫代尔针织面料进行抗起毛起球整理。结果表明,经纤维素酶处理后,再用改性2D树脂或柠檬酸进行抗起毛起球整理,整理织物抗起毛起球效果好,加入柔软剂会降低抗起毛起球效果。最佳整理工艺为：Cellusoft CR酶用量3%（omf）,柔软剂618N 1%（omf）,pH 值5～8,55 ℃处理45 min。再用8 g/L树脂或柠檬酸及次亚磷酸钠各10 g/L,在40 ℃处理20 min,烘干后在140 ℃下焙烘2 min。织物经整理后,抗起毛起球等级可达4级以上。     

中空涤纶针织物抗起毛起球整理

研究了自制抗起毛起球整理剂A对中空涤纶针织物抗起毛起球的整理工艺。分析表明,整理剂用量、整理液pH值、浴比、浸渍温度对织物抗起毛起球效果的影响显著,而浸渍时间和烘干温度的影响不明显：使用自制抗起毛起球整理剂A的最佳条件是整理剂用量4％、浸渍温度60℃、整理液pH值7、浴比l：20。在最佳条件下并选择浸渍时间60min、烘干温度90℃ 烘干时间1h对织物进行抗起毛起球整理,整理后织物的抗起毛起球等级可由原来的1～2提高至3～4．织物的柔软性有所改善,顶破强力和保暖性有所提高,但织物的透气性会略有降低。     

羊绒织物抗起毛起球整理工艺研究

采用自行研究的抗起毛起球剂整理剂XQ用于羊绒的抗起毛起球整理,工艺条件为：XQ用量4％（owf）,浴比20：l,整理液pH值6-7,50℃对羊绒织物整理30min．结果表明,与未整理织物相比,整理后的羊绒织物,柔软性提高2级,抗起毛起球性提高2级左右且耐洗性好．     

精纺毛织物抗起毛起球整理工艺研究

对精纺毛织物进行抗起毛起球整理,采用正交试验设计方法,研究整理剂用量、浸泡温度、浸泡时间以及烘干温度对织物起毛起球的影响.研究得出:在精纺纯毛织物抗起毛起球整理实验中,各因素影响的主次顺序为试剂用量、浸泡温度、浸泡时间、烘干温度,α=0.05时,整理剂用量和浸泡温度对实验结果影响显著,浸泡时间和烘干温度的影响不显著;抗起毛起球整理最佳工艺为整理剂用量15%,浸泡温度40～45℃,浸泡时N20 min、烘干温度85℃;整理后织物的透气性明显增大,织物的悬垂系数有所增加,手感的变化不明显,水洗一定次数不影响织物的抗起毛起球效果.     

反应性阳离子水性聚氨酯对羊绒针织物抗起毛起球整理

以自制的阳离子型水性聚氨酯对纯羊绒针织物进行抗起毛起球整理,研究了整理剂应用工艺对纯羊绒针织物抗起毛起球整理效果的影响.研究结果表明:在整理剂最佳的应用工艺下(整理剂用量为80％ (owf)、工作液pH值5～6、处理浴温度40～50℃,20 min、热固工艺100℃烘干、110 ～120℃,5 min、浴比1∶25),助剂可显著提高羊绒针织物的抗起毛起球性能.其起毛起球等级可以提高2.0 ～2.5级,且织物的手感和白度等风格不受整理剂的影响.     

羊毛衫的蛋白酶-PU/PA抗起球整理

针对羊毛衫在服用过程中易起毛起球的现象,采用蛋白酶-聚氨酯(PU)/丙烯酸酯(PA)联合处理法对羊毛衫进行抗起毛起球整理。优化的整理工艺为:PU/PA质量分数35%(omf),pH值为6,45℃整理15 min,130℃焙烘3 min。整理后织物表面毛球数量下降率为86.0%,抗起毛起球可达3.5级。     

羊毛衫的蛋白酶-丝素蛋白法抗起毛起球整理

采用蛋白酶-丝素法对羊毛衫进行抗起毛起球整理,以织物表面的毛球质量与数量为评价指标。丝素蛋白优化的整理工艺条件为:丝素蛋白质量分数5%(omf),pH值5,45℃整理60 min,130℃焙烘2 min。整理后织物表面毛球质量下降率为35.4%,数量下降率为69.6%,具有一定的抗起毛起球整理效果,对织物风格几乎没有影响。     

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.     

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.     

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.     

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.     

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.