超临界CO_2流体中活性分散染料SCF-AOL1的溶解性

采用团队前期研发的在线检测系统,对超临界CO_2流体中活性分散染料SCF-AOL1的溶解特性进行在线研究,并探讨系统温度、压力和溶解时间对活性分散染料溶解性的影响。研究结果表明,在试验条件下,升高系统温度、压力,适当延长溶解时间,能显著提高该活性分散染料在超临界CO_2流体中的溶解性。特别是当系统温度超过100℃时,该染料在流体中的溶解性显著增大;当系统压力从临界点压力升高到15 MPa时,流体中染料的溶解性增大明显,再继续升高系统压力,该染料的溶解性增大相对平缓。在试验系统条件下,当溶解时间达到120.0 min时,该染料溶解可达到或趋于平衡状态。     

分散染料在超临界二氧化碳流体中的溶解性

为更好地筛选适用于超临界二氧化碳(ScCO2)流体染色的分散染料,使用状态方程结合基团贡献法和计算化学法,得到不同工况条件及不同染料结构对分散染料在超临界CO2流体中溶解度的影响规律,建立了分散染料在超临界CO2流体中溶解度预测方法.结果表明:不同工况条件会影响分散蓝79染料的溶解度,其中较低的温度和较高的压力对溶解过...     

涤纶织物在超临界二氧化碳流体中的染色研究

利用在超临界二氧化碳流体中加入分散染料的方法，对涤纶织物的染色效臬进行了研究。考察了影响染色的三个主要因素（温度、压力、染色时间）对上染量的影响，并测定了涤纶织物的上染量和色牢度。实验结果表明，当超临界二氧化碳染色的工艺条件为温度90℃、压力28MPa、染色时间1h时，涤纶织物的染色质量较好。     

PLA纤维超临界CO2染色研究

探讨了PLA纤维分散染料超临界CO2流体染色的可行性。研究了温度、压力、时间等因素对染色效果的影响；用正交试验法确定了最佳染色工艺。结果表明，随着温度升高，纤维的表观染色深度明显增加；升高压力或延长染色时间，K／S值存在一个最大值；试验用分散染料的最佳染色工艺为温度100℃、时间40min、压力20MPa。     

超临界CO2染色

介绍了一些国内外的合成和天然纺织纤维的超临界CO2流体染色的研究近况．主要包括羊毛用新染料的超临界流体染色，羊毛反向胶束系统的超临界流体染色，羊毛超临界流体染色的损伤问题，涤纶超临界流体染色时染料的溶解性与染料吸收的关系，等高子体处理羊毛的超临界流体染色，涤纶、棉、麻超临界流体染色时不同工艺条件对染色性能的影响，分散染料在超临界流体染色中上染涤纶的染色动力学．     

分散红11在超临界二氧化碳中的溶解度及其模型拟合

为实现超临界二氧化碳(CO₂)染色的工业化应用,采用自主研发的高压超临界流体实验装置,在温度为353.15~393.15 K、压力为16~24 MPa条件下,利用动态法测量了分散红11(1,4-二氨基-2-甲氧基蒽醌)在超临界二氧化碳中的溶解度,并采用Chrastil经验模型和MST方程对实验结果进行拟合,探讨影响分散染料在超临界CO₂中溶解度的因素。结果表明:压力越高,二氧化碳密度越大,分散红11在超临界CO₂中的溶解度越高;随温度升高,分散红11的溶解度先增加后降低;分散红11的最优溶解度工艺条件为温度383.15 K,压力24 MPa;Chrastil经验模型关联水平在0.90以上,MST方程关联水平为0.55,Chrastil经验模型关联结果优于MST方程。     

超临界二氧化碳提取小麦胚芽油的工艺研究

研究了用超临界二氧化碳流体从小麦胚芽中提取油品的工艺，探索了操作压力，温度，流量及时间对小麦胚芽油的萃取率的影响。结果表明：此工艺在技术上是可行的；压力和温度是影响萃取能力的主要因素；通过此方法提取的小麦胚芽油中亚油酸含量十分丰富。     

超细涤纶超临界二氧化碳染色研究

文章从超临界二氧化碳(SC-CO2)染色原理出发,研究了对超细涤纶纤维的染色工艺,通过测定K/S值和各项染色色牢度与高温高压染色工艺进行了比较;研究比较了不同结构分散染料在超临界二氧化碳染色中的差异。结果表明:分散蓝79在超临界二氧化碳中染超细涤纶织物的合理工艺条件为温度110℃,压力20MPa,时间60min,各项色牢度均达到4级以上;超临界二氧化碳染色时,分散染料分子极性越低越有利于上染涤纶;与高温高压染色工艺相比,超临界二氧化碳染色工艺染色得色更深,加工流程短,染色温度低,染料可回用,染色后无需水洗,环保特性突出。     

麻纤维超临界二氧化碳流体脱胶研究

针对大麻麻皮、大麻打成麻、苎麻麻条等3种实验材料,通过改变超临界二氧化碳的温度、压力和处理时间等因素,研究了超临界流体对大麻纤维脱胶的影响.结果表明:经过处理之后的大麻纤维胶质含量下降,在实验范围内得出了麻纤维中果胶、半纤维素和木质素的含量随温度、压力、时间的变化关系,结果表明超临界流体对麻纤维果胶的脱除效果比较好.     

超临界条件对分散染料染色性能影响的研究

通过改变超临界条件系统，研究分散蓝79以超临界流体为介质对涤纶织物的上染性能。结果表明，温度和压力都对分散染料的上染性能有显的影响；分散蓝79宜在120～130℃、20MPa的超临界状态下染色；染色60min，上染已接近平衡，且可以达到与常规高温高压法染色相同的染色牢度。     

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.     

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.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.     

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.