混合多羧酸-壳聚糖对真丝绸的抗皱整理

用1,2,3,4-丁烷四羧酸(BTCA)、柠檬酸(CA)和壳聚糖(CS)一起对真丝绸进行抗皱整理,讨论了有关工艺因素对整理效果的影响,并测定了织物先整理后染色的上染性能。研究结果表明,抗皱整理的最佳工艺条件为BTCA与CA的摩尔比为1∶1,混合多羧酸8%,壳聚糖0.04%,次亚磷酸钠6%,三乙醇胺3%,170℃焙烘1.5～2min。整理织物具有较好的耐洗性,整理对染色牢度基本无影响。     

棉织物马来酸酐和壳聚糖的防皱整理

研究用马来酸酐和壳聚糖一起对棉织物进行防皱整理的效果，讨论了马来酸酐、过硫酸铵、壳聚糖和次亚磷酸钠等因素对整理效果的影响，并测试先整理后染色织物的上染性能。研究结果表明，防皱整理的最佳工艺条件为：马来酸酐8％，过硫酸铵4％（对马来酸酐重），壳聚糖0．05％，次亚磷酸钠7％，三乙醇胺4％，170℃焙烘2min。经处理后的织物再染色其K／S值下降，整理对染色牢度基本无影响。     

多元羧酸防皱整理剂的现状

综述了多元羧酸整理剂的发展现状，多元羧酸整理剂的种类、防皱机理及其存在的主要问题。目前存在的主要问题是：BTCA的价格太高、舍磷催化剂对环境的影响、CA的变色和泛黄、整理后织物的水洗牢度和染色性能等问题。     

PCA-Na/壳聚糖整理织物的舒适性

对涤棉织物采用不同溶剂（醋酸、柠檬酸）、壳聚糖浓度、壳聚糖与PCA—Na比例、交联剂种类（酒石酸、柠檬酸、BTCA）进行舒适性整理试验，以冀在壳聚糖对织物保健舒适整理的基础上，使用吡咯烷酮羧酸钠（PCA—Na）进一步改善织物性能，提高穿着舒适性。结果发现，以7％柠檬酸作为溶剂介质，使用1％的壳聚糖与50％的PCA-Na溶液以10：1的比例复合，以BTCA作为交联剂，可以大大提高织物的吸湿性、透湿性和抗静电性。     

BTCA对棉/羊绒混纺织物的防皱整理

以多元羧酸BTCA为整理剂对棉／羊绒（80／20）混纺织物进行了防皱整理。研究发现，织物经BTCA整理后可以获得较好的防皱效果，但不如用醚化2D树脂整理的好，强力保留率比用醚化2D整理的高。羊绒纤维的碱溶度上升，主要是弱碱性催化剂NaH2PO2对蛋白质大分子链中肽键的水解和对二硫键的破坏造成的，织物的整体性能不受影响。     

壳聚糖和BTCA对棉织物多功能整理的研究

研究了壳聚糖(CTA)和丁烷四羧酸(BTCA)对棉织物免烫抗菌多功能整理的工艺条件，分析了壳聚糖与BTCA的混合比及整理工艺条件对整理效果的影响。壳聚糖作为抗菌免烫整理剂，与BTCA混合同浴整理的织物在整理和服用过程中无甲醛释放，且抗菌免烫效果良好。     

棉织物的混合多羧酸-水解淀粉防皱整理

将丁烷四羧酸(BTCA)、柠檬酸(CA)及水解淀粉混合,对棉织物进行无甲醛防皱整理,研究淀粉用量、BTCA与CA摩尔分数比及其用量、次亚磷酸钠和三乙醇胺用量、焙烘温度及焙烘时间等对整理效果的影响.试验结果得到其优化工艺为:淀粉2%,BTCA与CA的摩尔分数比为1∶3、多元羧酸8%、次亚磷酸钠6%、三乙醇胺2%、渗透剂JFC 2 mL/L,180℃焙烘90s.整理后棉织物的湿缓弹折皱回复角从175.1°提高到266.5°,强力保留率有所下降,白度下降不大,且具有较好的耐水洗性能.整理对染色棉织物的K/S值有一定的影响,对染色牢度基本没有影响.     

纤维素酶和聚羧酸在棉织物防皱整理中的应用

为解决棉织物树脂防皱整理后手感和吸湿性差等诸多缺点，采用纤维素酶和聚羧酸对棉织物防皱整理。研究了纤维素酶预处理时酶浓度、pH值和处理时间对聚羧酸防皱效果的影响，确定了纤维素酶预处理的最佳工艺为：纤维素酶浓度3％（owf），pH值4．5，温度50℃，时间30min。结果表明，先经纤维素酶预处理，再进行聚羧酸防皱整理，可使棉织物的折皱回复角较对比样（未经酶处理只经防皱整理的试样）提高19°，白度提高0．7％，而断裂强力保留率仅下降1％，且整理织物的手感柔软，布面光洁，服用性能良好。     

亚麻织物的低分子聚羧酸防皱整理

以马来酸(MA)、丙稀酸(AA)和衣康酸(IA)为原料,通过自聚或共聚得到粘均分子质量为300～1 000的羧酸低聚物,用于亚麻织物防皱整理.通过与1,2,3,4-丁烷四羧酸(BTCA)、柠檬酸(CA)、MA、IA、AA等几种小分子羧酸对比,研究了羧酸低聚物结构与防皱性能之间的关系.结果表明:该类低聚物具有较佳的防皱性能,整理后织物的断裂强度和水洗牢度明显提高,其中马来酸低聚物(PM)整理效果明显高于其他4类羧酸低聚物整理剂,较优整理工艺条件下,亚麻织物的折皱回复角(WRA)达到了214°,断裂强度保留率(TSR)为65.2％,且水洗牢度较好.     

亚麻织物的降解壳聚糖衍生物防皱整理

以自制1,2,3,4-丁烷四羧酸二酐为原料,与聚合度n=8~16的降解壳聚糖反应,制备降解壳聚糖1,2,3,4-丁烷四羧酸衍生物(BTCJB),应用于亚麻织物防皱整理;通过正交试验,优化亚麻织物BTCJB防皱整理工艺。结果表明,防皱整理剂的BTCJB的取代度范围为0.538~0.552,其合成投料比n (降解壳聚糖)∶n (丁烷四羧酸二酐)=1∶1.5~1∶2;BTCJB的亚麻织物防皱整理优化工艺为BTCJB取代度0.538,用量1%,催化剂SHP 4%,浴比1∶20,165 ℃焙烘3 min,整理后织物折皱回复角可达198°。     

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.