用分散染料——浴法染涤／毛混纺织物

1引言在毛/涤混纺织物染色过程中,分散染料至少按以下三种机理中的一种对羊毛发生沾色:(1)通过某些分散染料分子中含有的酸性基团和羊毛的碱性基团发生离子反应而上染羊毛。(2)聚集的分散染料微粒在羊毛的鳞片表面上发生物理吸附。(3)通过次价键力进行染色。在毛/涤混纺织物一浴法染色过程中,羊毛的沾色和涤纶的染色同时发生,平衡时,分散染料在     

涤/棉织物微胶囊分散染料/中性固色活性染料一浴法染色

采用微胶囊分散染料和中性固色活性染料一浴法对涤/棉模拟交织物染色,分析了微胶囊分散染料对棉织物、中性固色活性染料对涤纶的沾色,探讨了染色温度、染色时间、染色pH、氯化钠用量等对染色性能的影响,测试了染色织物的色牢度.研究结果表明:中性固色活性染料对涤纶织物的沾色以及微胶囊分散染料对棉织物的沾色均较少,随着氯化钠用量的增加,染色棉织物的表观色深逐渐增加,而涤纶织物的表观色深有所下降.中深色染色的最佳工艺条件为:加入一定比例的中性固色活性染料和微胶囊分散染料,染色pH=7,染色温度130℃,保温时间60 min,氯化钠用量40 g/L左右,涤/棉混纺织物用微胶囊分散染料/中性固色活性染料染色后,各项色牢度均满足服用要求.     

助剂LAB在羊毛/涤纶混纺织物分散染料一浴法染色中的应用

研究了助剂LAB对分散染料染羊毛／涤纶混纺织物一浴法中上染率、染色牢度和同色性等的影响。实验结果表明：同常规染色方法相比，具有节约成本和湿牢度好等优点，是值得进一步研究的毛／涤混纺织物染色 新工艺。     

毛涤织物一浴染色工艺的影响因素

针对羊毛、涤纶2种纤维各自的性质,研究了载体用量、分散剂用量、染色pH值、染色温度等因素对羊毛与涤纶织物的染色性能和分散染料对羊毛沾色的影响.结果表明,羊毛、涤纶体系中加入适量的载体和分散剂能减少分散染料对羊毛的沾色.通过对染色工艺的优化,确定最佳染色工艺条件:载体PEW用量3 g/L,分散剂NNO用量2g,L,染色pH值4.5左右,100℃染色60 min,浴比1:40.在此工艺下,染色织物的耐洗色牢度、干湿摩擦牢度都在4级左右,个别可达4～5级.     

组合染料对涤/棉混纺织物一浴一步法染色工艺

为了提高涤/棉混纺织物的染色效率,选择雅格欣CP三原色染料一步完成涤纶、棉纤维的同时上染.首先探讨pH、元明粉用量、染色温度、染色时间对纯棉和纯涤纶织物染色效果的影响,确定染色工艺,并应用于涤/棉混纺织物一浴一步法染色,测试染色织物的色牢度.结果表明,涤/棉混纺织物一浴一步法染色工艺为:元明粉30 g/L,pH 7,温...     

改性涤纶与羊毛同浴染色的研究

通过对纤维K/S值的测定,研究了温度、pH值、载体等因素对改性涤纶与羊毛同浴染色时不同涤纶的上染性能和羊毛沾色的影响.结果表明,在相同的温度下,改性涤纶EDDP、ECDP具有更高的上染率.与改性涤纶同浴染色的羊毛对分散染料的沾色明显减少.羊毛/涤纶同浴染色时,染浴pH值大于5时,分散染料发生还原,涤纶上染率明显减少,羊毛沾色色调改变.羊毛/涤纶体系中加入适当的载体可使涤纶上染率有所提高,而过高的载体加入量反会使涤纶上染率下降.     

环保载体的制备及在毛/涤一浴染色中的应用

为降低涤纶的染色温度,实现毛/涤混纺织物一浴法染色,制备具有良好稳定性的环保无味载体乳液,测试载体对涤纶玻璃化转变温度的影响,探讨染色温度、载体用量对涤纶染色效果的影响,以及毛/涤一浴染色后解决分散染料沾染羊毛的方法。结果表明,载体对涤纶有明显的增塑作用,使用自制的载体乳液可以于98℃染涤纶,载体的最佳用量为5%(owf);毛/涤一浴染色后,用含保险粉0.6 g/L,碳酸钠1.0 g/L,阴离子表面活性剂AES1.0 g/L的还原液,采用1∶50的浴比于75℃还原清洗10 min,有效解决了分散染料沾染羊毛的问题。     

阳离子改性涤纶羊毛交织面料染色工艺

针对涤毛面料在染色中存在着分散染料对羊毛沾色和高温染色对羊毛损伤的两个难点,采用阳离子改性涤纶代替传统涤毛面料中的涤纶,分析了阳离子改性涤纶羊毛面料可采用的染色工艺,即一浴法和两浴法,并测试了其染色后的色牢度和羊毛损伤情况,阐述了影响该面料染色色光的主要因素.结果证明阳离子改性涤纶代替传统涤纶面料中涤纶的方法可以很好解决传统涤毛面料的染色问题.     

涤/棉混纺织物改性及其活性染料一浴法染色

针对活性染料对涤纶与棉织物的染色差异,为实现涤/棉混纺织物活性染料同浴同色染色,基于紫外光接枝技术,将N—(3—二甲氨基丙基)甲基丙烯酰胺(DMAPMA)接枝到涤/棉混纺织物上。采用电子扫描电镜SEM对紫外光接枝改性前后涤/棉混纺织物的表面形貌进行表征。探讨涤/棉混纺织物改性染色工艺参数,如紫外光照射能量、光敏引发剂用量、单体(DMAPMA)质量浓度、染料用量、染色温度、NaCl质量浓度等对染色性能的影响。实验结果表明:经DMAPMA改性的涤/棉混纺织物用活性染料进行染色时,染色深度与上染百分率显著提高,在紫外光照射能量为30 J/cm²,光敏引发剂用量为25%(owm),单体质量分数为60%,染料用量为9%(owf),染色温度为60℃,NaCl质量浓度为30 g/L时,涤/棉混纺织物能够获得较好的同色性,耐皂洗色牢度和耐干摩擦色牢度达到4级以上,耐湿摩擦色牢度达到3级以上。     

非水介质染色体系中分散染料对涤纶/棉混纺织物的沾色研究

为实现涤纶/棉混纺织物的少水无盐、污水零排放染色关键技术，基于前期开发适用于非水介质中对涤纶的上染率较高的偶氮染料以及传统水浴常用的蒽醌和杂环染料，探究了非水介质染色体系中，分散染料结构、染色温度、促染剂、保温时间、分散剂对分散染料沾染棉纤维的影响及作用机制，并使用相对沾色率对分散染料在涤、棉上的分配进行表征。结果表明，在非水介质染色体系中，实验所用的蒽醌类分散染料对涤纶组分的上染率仅有12%,并不适用于该体系中对涤纶/棉混纺织物染色；而选用的偶氮类和杂环类分散染料对涤纶组分上染率在80%以上；非水介质染色体系中，加入极性小分子促进剂，不仅能够改善涤纶组分的溶胀，且借助分子的强极性降低分散染料在非水介质中的溶解度，提高分散染料对涤纶组分的上染率，从而降低分散染料对棉组分的沾色；染色过程中加入分散剂NNO,不仅不能提升分散染料的染色性能，反而影响其沾色率。根据分散染料对涤纶的上染率及相对沾色率，得出分散染料的最佳染色条件为：温度140℃、促染剂含量10%(o.w.f)、保温时间60 min。     

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.