纯棉纺织品纳米氧化锌抗菌整理剂的制备及应用

以棉织物的纳米抗菌整理方法为研究对象,讨论了纳米材料的抗菌特性和现有整理方法的优缺点,给出了以纳米氧化锌为核心材料的整理剂配方、整理方法和整理工艺,对整理剂的配方及配制方法进行了实验和优选。采用以优化方案制得的整理剂进行了棉织物抗菌整理。实验证明,采用所给出的整理剂配方和工艺进行棉织物抗菌整理,其抗菌抑菌效果明显,皂洗水洗10次以上的抗菌抑菌效果无显著变化。     

纳米管状聚苯胺织物涂层与导电及微波屏蔽性能

利用所合成的纳米管状聚苯胺,采用MinitabDOE多因子优化分析实验方法,通过选择纳米管状聚苯胺与普通盐酸掺杂聚苯胺混配比、碳纳米管掺杂剂用量、有机粘合剂用量、织物涂层用量4个因数对涂层织物的表面比电阻进行优化实验,确定了合理的织物涂层整理剂配方。利用对整理剂用量的单因数工艺实验,对涂层织物的表面比电阻和微波屏蔽性能进行了分析,优化涂层织物的最低表面比电阻使之达到16Ω,整理后织物的导电性大大提高。利用波导管法测试整理后织物的微波段电磁屏蔽效能,SE值为48dB。该整理技术对开发抗电磁波、导电、抗静电、电热纺织服装产品具有重要的实际意义。     

后整理剂的生态环保问题分析

纺织品后整理加工作为一个典型的化学处理过程，后整理刺中有一些品种有可能危及人体健康或破坏生态环境。文中概述了国际、国内生态纺织品标准，并对七大类后整理制进行生态评估．对已知晓化学结构并经安全性试验的后整理剂进行综合分析，指出了安全的后整理剂品种。七大类后整理剂包括：聚氨酯涂层剂、耐久压烫整理剂、柔软剂、阻燃剂、抗菌卫生整理剂、防蛀整理剂和防螨整理剂．     

纳米氧化锌对黏胶织物的抗菌防紫外整理研究

以二醛基纤维素为保护剂,六水合硝酸锌与氨水为原料,利用水热反应法制备了纳米氧化锌胶体溶液。利用所制备纳米氧化锌为抗菌、防紫外整理剂,采用浸轧烘法制备了纳米氧化锌黏胶织物。采用紫外分光光度法、X射线衍射、激光粒度仪对生成的纳米氧化锌进行了表征,并测试整理后黏胶织物的抗菌、防紫外性能。结果表明:保护剂浓度为2.000 g/L,硝酸锌浓度为1 164.5 mg/L,水浴温度为80℃时,所制备纳米氧化锌为棒状结构,生成的粒子粒径长约60～90 nm,宽度在10～50 nm;所制备黏胶织物具有优异的抗菌和防紫外性能,其对大肠杆菌和金黄色葡萄球菌抑菌率均超过99.00%,UPF值为50+。     

纳米氧化锌功能纺织品的制备及其稳定性

 为探讨纳米功能纺织品在服用时的稳定性,根据以往的研究方法制备了纳米氧化锌／聚硅氧烷整理剂,并将其应用于纺织品制备了纳米功能织物。利用TEM及激光粒度分布仪分析了整理剂的粒径大小及分布,并利用原子分光光度计考察功能织物在碱性人工汗液中洗涤时Zn2+的溶出性。结果表明：整理剂的平均粒径为103nm,小于100nm的颗粒约占70%,呈类囊式结构。纳米功能织物在碱性人工汗液中Zn2+的溶出性较小,证明所制备的纳米氧化锌整理剂对碱性人工汗液稳定性较好。     

新型纺织用生物基抗菌整理剂的研究进展

为深入了解目前生物基抗菌整理剂的研究进展,分别介绍了微生物基抗菌整理剂ε-聚赖氨酸和灵菌红素,动物基抗菌整理剂复合型壳聚糖、改性壳聚糖和纳米壳聚糖,以及多种类型植物基抗菌整理剂的抗菌机制及性能特点;针对性地介绍了3类抗菌整理剂在纺织领域的应用基础与目前国内外的最新研究进展,分析了其产品的抑菌效果及与传统纺织用抗菌整理剂相比的性能优势;最后总结了这些新型生物基抗菌整理剂仍然存在的问题,并对其在未来的发展方向进行了展望。     

纳米TiO2用于织物的抗菌整理

文中介绍了纳米TiO2的抗菌机理,实验对比并分析了不同的测试方法、纳米TiO2整理剂浓度及菌种对织物抗菌性能的影响,并测试了整理后织物的耐洗性.得出吸收法比振荡烧瓶法测试抗菌性能效果好,整理后织物对大肠杆菌的抑菌率要高于枯草芽孢杆菌,并且综合效果和成本,纳米TiO2整理剂的最佳浓度为10%.     

纳米抗紫外防水涂层织物的研究

通过对常规的和纳米材料的抗紫外性能以及各种涂层剂的防水性能试验对比，研究纳米抗紫外整理剂和溶剂、PU涂层胶、PA涂层胶与珠光粉、银浆等配套助剂的相容性等，最终选用性能优异的纳米抗紫外整理剂M。在珠光涂层中，添加2％该抗紫外整理剂，能显著提高产品抗紫外性能，UPF等级可达到30以上。     

纳米氧化锌织物整理剂的制备与整理效应的研究

利用自制的纳米氧化锌功能织物整理剂ZN-l，通过常规后整理工艺获得纳米功能纺织品；发现纳米氧化锌整理剂的抗菌性比非纳米氧化锌强，粒径越小，抗菌性越好；由此制备的纳米功能织物的撕破强力平均提高36．8％、折皱回复角平均提高2．1％、白度平均提高6．8％，手感也有所改善．     

不同形状记忆整理方法对毛织物性能的影响

利用纳米TiO_2/SMPU形状记忆复合整理剂(纳米二氧化钛水性分散液与形状记忆聚氨酯整理液的混合液)对毛织物进行整理时,为验证其在保证织物形状记忆性能的同时,并能够改善单纯SMPU整理造成的织物强力损失情况,实验分别采用纯SMPU形状记忆整理剂和含纳米TiO_2不同质量分数的纳米TiO_2/SMPU形状记忆整理剂对毛织物进行形状整理,并对比分析纳米TiO_2/SMPU与纯SMPU 2种形状记忆整理剂对毛织物形状记忆性能的影响。结果表明:纳米TiO_2/SMPU复合形状记忆整理能够不同程度的提高织物的断裂强力,且经纳米TiO_2质量分数为6%的复合整理剂整理的织物在标准条件下的折皱回复率最高,织物弹性最好。     

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.     

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.     

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.     

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.     

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.     

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.