天丝织物活性染料染色工艺研究

讨论活性染料对天丝织物的染色工艺,通过单因素分析方法讨论各种因素对天丝织物染色的影响,通过实验结果与分析可以得知:对于活性红染色,当碳酸钠浓度为20g/L,硫酸钠浓度为55g/L,染色时间是70min,及染色温度在45℃时,染色后织物的K/S值最大;而对于活性黄染料,碳酸钠浓度为20g/L,硫酸钠浓度为70g/L,染色时间80min及染色温度为35℃时,染色的效果是最好的。     

阳离子改性剂CY-210在真丝织物活性染料无盐染色中的应用

采用阳离子改性剂CY-210作为无盐染色助剂,讨论了改性剂质量分数、碳酸钠质量浓度、改性时间和温度对真丝改性织物K/S值的影响,测试了改性真丝织物的染色牢度和匀染性。实验结果表明:CY-210对真丝织物改性适宜的工艺为CY-210相对织物质量分数6%,浴比1︰50,碳酸钠质量浓度6 g/L,改性温度70℃,时间40 min;改性真丝织物在不加硫酸钠的条件下染色K/S值、皂洗色牢度(≥4级)、摩擦色牢度(4~5级)、匀染性等基本达到未改性真丝织物的染色效果。     

真丝织物精练改性一浴工艺

在真丝织物精练过程中加入改性剂,讨论了精练改性温度、pH值、精练时间、碳酸钠用量、硅酸钠用量、保险粉用量、改性剂用量和改性时间对真丝织物活性染料无盐染色效果的影响。研究表明,真丝织物精练改性一浴法的优化工艺为：精练改性温度90 ℃、pH值为10,精练时间70 min、碳酸钠用量1.0 g/L,硅酸钠用量0.5 g/L,保险粉用量0.5 g/L,改性剂用量20 g/L、改性时间30 min。精练改性染色后丝绸的各项牢度较好,断裂强力下降较少,染色深度明显增加。     

活性染料对莫代尔织物的染色工艺研究

莫代尔纤维是一种高湿模量的再生纤维素纤维,具有干湿伸长低、湿模量高、纯度高、含水性低、稳定性好、对染料的亲和力好的特性,故莫代尔织物可以采用活性染料进行染色。由于莫代尔纤维对染化料比较敏感,故在加工过程中,染料、元明粉、纯碱要分次加入。选用活性红和活性黄对莫代尔织物进行染色,探讨碳酸钠浓度、硫酸钠浓度、染色时间和染色温度等工艺条件对染色效果的影响,以染色后织物的K/S值为衡量指标,运用单因素实验方法对染色工艺进行优化,得出活性红染料对莫代尔织物的最优染色工艺:碳酸钠浓度为15g/L,硫酸钠浓度为70g/L,染色时间为110min,染色温度为45℃;活性黄染料对莫代尔织物的最优染色工艺:碳酸钠浓度为25g/L,硫酸钠浓度为70g/L,染色时间为110min,染色温度为40℃。     

HBP-HTC改性对真丝织物兰纳素染料染色的影响

利用HBP-HTC对真丝织物进行阳离子改性处理,以提高真丝织物兰纳素活性染料的染色性能。研究了HBP-HTC处理液质量浓度、pH值、处理温度、时间等工艺因素,以及不同季铵盐基团质量摩尔浓度的HBP-HTC对真丝织物兰纳素染料染色的影响。得出了HBP-HTC改性真丝织物的较优工艺：HBP-HTC质量浓度5g/L,温度100℃,在其自身溶液pH值下处理3min。提高HBP-HTC中季铵盐基团的质量摩尔浓度不仅可以提高兰纳素染料染色的K/S值,而且可以减少改性处理对真丝织物染色色牢度的影响,达到常规染色水平。     

无盐染色助剂HBP-ECH对蚕丝织物活性染料染色性能的影响

采用无盐染色助剂HBP-ECH对蚕丝织物进行改性,研究了HBP-ECH质量浓度、Na2CO3质量浓度、温度和时间对改性效果的影响及改性蚕丝织物无盐染色效果。试验结果表明,HBP-ECH改性蚕丝织物用活性染料无盐染色,可达到常规染色的K/S值,且染色后色牢度较好,色光变化小。HBP-ECH对蚕丝织物合适的改性工艺为:HBP-ECH质量浓度为8 g/L、Na2CO3质量浓度为1.5 g/L、改性温度为60℃,时间60 min,浴比1︰50。     

真丝/棉交织物同色染色工艺

针对真丝纤维及棉纤维的物理化学性能,采用不同类型的活性染料对真丝/棉交织物进行一浴一步法染色.通过分析同色平衡值K及色差△E,优选的适合真丝/棉交织物一浴法染色的三原色活性染料:红3BN,黄3RN和蓝S-G;优化的染色工艺为:浅色元明粉56 g/L,纯碱8 g/L;中深色元明粉80g/L,纯碱24 g/L;染色温度60℃,保温时间60 min.试验结果表明,采用该工艺对真丝/棉交织物同浴染色,可获得良好的同色性和色牢度,同色平衡值K接近1.     

粘棉交织物的阳离子改性及染色工艺

为提高活性染料上染率,采用阳离子改性剂CR2000对粘棉交织物进行改性处理,优化的改性工艺条件为:改性剂CR2000质量浓度20 g/L,NaOH质量浓度8 g/L,改性时间60 min,改性温度80℃,浴比1∶10.活性大红RGB的染色优化工艺为:pH值7,染色时间60 min,染色温度80℃,浴比1∶10.改性粘棉交织物活性染色得色量高、染色牢度好,染料利用率大大提高,染色残液的COD值大幅降低.     

HSQA整理真丝织物的染色性能

讨论了实验室自制阳离子改性剂HSQA对真丝织物的改性效果,改性后的织物用酸性大红3R染色.阳离子改性剂HSQA整理真丝织物的最佳工艺为：整理剂HSQA质量浓度15 g/L,pH值8,浸渍温度60℃.改性后织物的酸性染料染色的耐水洗色牢度有很大改善,断裂强力及回潮率稍有变化.     

阳离子改性菠萝纤维的无盐无碱染色

采用阳离子改性剂LD-8201对菠萝纤维进行改性,再用雅格素NF进行无盐无碱中性固色染色。探讨了改性工艺中改性剂和碳酸钠质量浓度,改性温度和改性时间对上染率和K/S值的影响;以及染色工艺中元明粉质量浓度、染色温度和染色时间对改性菠萝纤维上染率和K/S值的影响。优化的改性工艺为:阳离子改性剂LD-8201 10 g/L,碳酸钠20 g/L,改性温度70℃,改性时间50 min;雅格素NF系列活性染料的染色工艺:染色温度80℃,染色时间80 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.     

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.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.