蓝狐皮鞣制工艺

［３０］蓝狐皮鞣制工艺　　ＴａｎｎｉｎｇＴｅｃｈｎｏｌｏｇｙｏｆＢｌｕｅＦｏｘＳｋｉｎ栏目特约主持：王学川（西北轻工学院）　　垂询电话：（０９１０）３５７２３３１　　１　浸水液比１∶２０温度２５℃食盐１０．０ｇ／ｌＡＴＥＳＡＮＬＰＷ０．６ｇ／ｌＧＥＬＯＮＰＫＫｏｎｚ／ＥＤＳ０．６ｇ／ｌ甲醛３０％０．５ｇ／ｌ每３小时划动２０分钟,过夜次日晨划动１０分钟。２　离心脱水３　翻皮（皮板向外）４　切开前蹄５　拉出耳朵６　削匀用圆盘削匀机削薄唇与脖颈部。７　去肉８　翻毛向外９　脱脂液比１∶２０温度３０℃食盐…     

棉纤维阳离子变性剂CF-A用于袜品提高染色牢度

袜子用直接染料染色后,经阳离子变性剂ＣＦ－Ａ变性处理,以提高染色牢度的试验,现介绍如下：１　生产性试验１．１　５９Ｔｅｘ（１０Ｓ）纱大红色袜子染色处方及工艺条件直接耐酸大红４ＢＳ：２．５％;直接橙Ｓ：０．５％;ＮａＣｌ：２０％（浴比１∶３０）;固色剂Ｙ：５％（浴比１∶１５）。１００℃保温４０分钟→出缸→水洗→固色１．２　小样变性处理Ａ变性流程：浸透、浸匀→用塑料袋封好→室温放置一段时间。Ｂ变性处方：　　　①　　　②　　　③变性剂ＣＦ－Ａ　　ｘ　　ｙ　ｚＮａＯＨ（１００％）　适量　适量　适量ＪＦＣ…     

麦草NaOH—AQ浆高白度无氯和低氯漂白新工艺的研究

提出了一种高白度无氯漂白（ＬＲＰＰ）和低氯漂白（ＬＲＰＨ）新工艺。麦草ＮａＯＨ－ＡＱ浆经１％ＬＲ进行脱木素预处理，可以使卡伯值降低５７．３％，而粘度仅下降１６．６％。ＬＲ脱木素预处理后的纸浆具有良好的可漂性。经１％ＬＲ－２％Ｈ２Ｏ２－２％Ｈ２Ｏ２无氯漂白和１％ＬＲ－２％Ｈ２Ｏ２－２％Ｃａ（ＣｌＯ）２低氯漂白，可分别获得８８．１％ＳＢＤ和８８．３％ＳＢＤ的高白度纸浆，且具有较高的粘度。对ＬＲＰＰ和ＬＲＰＨ漂白浆的研究表明，二者的物理性能均优于传统的ＣＥＨ三段漂。     

阻燃性汽车座垫革生产工艺

１原料浸酸牛皮厚度１．１～１．３ｍｍ（单层）２鞣制４０％水,２０℃３．０％盐,６°Ｂé转５分钟;１．５％ＰＲＩＮＯＬＣＲ低雾加脂剂（Ｚ＆Ｓ）０．３％小苏打转６０分钟,ｐＨ３．４;５．５％ＣｈｒｏｍｏｓａｌＢ（Ｂａｙｅｒ）转６０分钟;０．９％ＤＯＬＡＴ...     

酿酒葡萄悬浮细胞游离原生质体

酿酒葡萄花丝在含６ＢＡ２ｍｇ／Ｌ、２，４－Ｄ１ｍｇ／Ｌ的Ｂ５培养基上诱导出胚性愈伤组织。胚性愈伤组织在含有２，４－Ｄ０．５ｍｇ／Ｌ、ＮＡＡ０．０１ｍｇ／Ｌ的Ｂ５液体培养基中振荡培养，得到细胞悬浮系。悬浮细胞在含ＣｅｌｕｌａｓｅＲｓ２％、ＰｅｃｔｏｌｙａｓｅＹ２３０．３％、５ｍＭＣａＣｌ２２Ｈ２Ｏ、０．６Ｍ甘露醇，ｐＨ５．６－５．８的酶液中游离得到原生质体。     

尾叶桉化机浆制浆废水的生物处理

研究了用厌氧发酵和光合菌（ＰｈｏｌｏｓｙｎｔｈｅｉｃＢａｃｔｅｒｉｕｍ，ＰＳＢ）协同处理尾叶桉（Ｅ．ｅｕｃａｌｙｐｔｕｓ）碱性亚硫酸钠法比要浆制浆废水的可行性，在厌氧段和光合菌处理段的容积负荷分别为８．５～１０．２ｇＣＯＤｃｒ／（Ｌ．ｄ）和１．２～２．１ｇＣＯＤｃｒ／（Ｌ．ｄ）时，连续运行２４ｄ后，全系统的ＣＯＤｃｒ，ＢＯＤ５，ＳＳ去除率分别达到５３％～５６％，７７％～８３％和８５％～８９％；系统     

绵羊服装革工艺

ＴｅｃｈｎｉｑｕｅｏｆＳｈｅｅｐｓｋｉｎＧａｒｍｅｎｔＬｅａｔｈｅｒ特约栏目主持：肖传斌（德国司马化学有限公司上海办事处）垂询电话：（０２１）－６４４００６８２）１原材料材料：国产绵羊蓝湿皮厚度：０．８～１．０ｍｍ用料参照削匀皮重量　２水洗２００％　水,３５℃１．０％　ＳＵＰＲＡＬＡＮ　８０（非离子型脱脂剂）０．１%　甲酸４０分钟ｐＨ４．０排水３铬复鞣／中和１００％　水,４０℃１．５％　ＰＥＬＧＲＡＳＳＯＬ　ＳＦ（耐电解质合成加脂剂）１,５％　ＰＲＯＶＯＬ　ＢＡ１０分钟２．０％　ＮＯＶＡＬＴＡＮ…     

山羊服装革生产工艺

［３２］　　　山羊服装革生产工艺　ＴｅｃｈｎｉｑｕｅｏｆＧｏａｔｓｋｉｎＧａｒｍｅｎｔＬｅａｔｈｅｒ栏目主持：王碧　　１　原料皮：淡干山羊皮２　组批按老嫩、大小、厚薄、公母组批。３　池浸水ＣｉｓｍｏｌｌａｎＢＨ－Ｃ（Ｂａｙｅｒ）０．３ｇ／ｌ杀菌剂０．１ｇ／ｌ划动１５分钟过夜。４　摔软水３００％温度常温ＣｉｓｍｏｌｌａｎＢＨ－Ｃ（Ｂａｙｅｒ）０．３％转动１５分钟５　刮油要求拉破油膜,不损坏皮张。６　复浸水ＣｉｓｍｏｌｌａｎＢＨ－Ｃ０．５ｇ／ｌ杀菌剂０．１ｇ／ｌＢａｙｍｏｌＡＮ－Ｃ０．１ｇ／ｌ划动２…     

新型非离子表面活性剂——BMPE的合成及其脱墨效果的研究

本文研究了非离子表面活性剂－鲨肝醇肉豆寇酸酯聚乙二醇醚（ＢＭＰＥ）的制备和其在废纸脱墨中的应用，讨论了影响ＢＭＰＥ脱墨的因素，研究结果表明：１．ＢＭＰＥ的合成可用下面的方法，环氧氯丙烷与十八醇的反应产物与足量的碱反应后，与肉豆寇酸酯化，再与环氧乙烷加成。２．ＢＭＰＥ用于废复印纸脱墨的最佳条件为：ＢＭＰＥ用量：０．１２％，ＮａＯＨ用量：１．５％，硅酸钠用量；２．５％，ＥＤＴＡ用量：０．４％，Ｈ２Ｏ２     

白腐菌处理漂白废水的研究

经驯化后的白腐菌处理苇浆ＣＥＨ漂白废水比未驯化菌的处理效果好，在最适培养条件（加０．１％葡萄糖，０．０２％酒石酸铵，０．０５％ＨＡｃ－ＮａＡｃ，ｐＨ值４．３－４．５，３２℃－４２℃，培养五天）下间歇式连续处理，处理效果较稳定，ＣＯＤｃｒ去除率４９．１－５５．９％，ＴＯＣＩ去除率４３．７％－４９．０％，脱色率为６３．１－６７．９％。     

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.     

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.