染色工艺对亚麻织物染色性能的影响

为了解不同染色工艺对亚麻织物染色性能的影响,探讨了浸染、轧—烘—焙、轧—烘—轧—蒸以及冷轧堆4种染色工艺对活性染料上染亚麻织物时的提升性能、K/S值、牢度以及染透性的影响。3种轧染工艺相比较,用轧—烘—轧—蒸工艺染色后织物的K/S值最大,轧—烘—焙工艺K/S值最小;用轧—烘—焙工艺染色的亚麻织物有明显环染现象,其它染色工艺的染透性良好;不同染色方法对亚麻织物的色牢度影响不大。     

涤棉混纺针织物练漂、碱性染色一浴一步工艺

通过对传统涤棉混纺染整工艺进行分析,采用涤染爽助剂实现涤棉混纺针织物练漂、碱性染色一浴一步法染色。介绍了该工艺的处方和条件,并列举了某厂大生产试验的结果,探讨了适合于涤纶碱性染色的分散染料,比较了该工艺与传统工艺的综合成本,得出漂底染涤一浴法染色工艺,避免了传统工艺中出现的疵病,有效缩短了染色时间,减少了染色成本,而且染后织物色光纯正,手感柔软、滑爽。     

茜草对聚乳酸纱线的染色性能北大核心

以明矾和硫酸亚铁为媒染剂,采用天然茜草染料对聚乳酸纱线进行媒染染色,优化了染色工艺,并对染色纱线的色牢度进行测试。结果表明,采用同浴媒染工艺,聚乳酸纱线的颜色最深。最佳染色工艺为明矾2%或硫酸亚铁为1%,pH为3,98℃染色60 min。采用该工艺染色的纱线各项色牢度均在3~4级及以上。     

深色涤棉筒子染色工艺改进

对深色涤棉筒子染色的传统工艺进行了改进,原纱不做前处理,采用直接染涤→染棉→后处理的工艺进行染色,染色后的毛效、内外层色差、色牢度均达到要求,同时对该工艺的经济效益进行了分析,在节约时间、水、电、汽、染料、助剂和排放方面都收到了很好的效果。     

秦皮天然染料对羊毛的染色工艺

为深入研究秦皮天然染料在染色加工中的应用,采用水浸提法从中药秦皮中提取天然染料对羊毛进行染色,通过测试染后样品K/S值对比了直接染色及不同媒染剂媒染染色工艺对染色效果的影响,并研究了染色温度及时间、染浴pH值、媒染剂硫酸铜用量、媒染温度及时间等后媒法染色工艺对羊毛染色效果的影响。结果表明:以硫酸铜作为媒染剂,采用后媒法染色工艺染色效果最好。秦皮天然染料对羊毛的最佳工艺为:后媒染染色工艺,染色温度100℃,染色时间45 min,染液pH值4.0,媒染剂硫酸铜用量2.0%(owf),媒染温度100℃,媒染时间30 min,染后样品K/S值及耐摩擦色牢度、耐皂洗色牢度显著提升。     

尼龙及尼氨织物染固一体工艺

开发了一套尼龙及尼氨织物染固一体工艺，考察了配套助剂的用量、染料种类以及促染剂种类等工艺条件对染料上染率、织物染色深度及色牢度的影响。结果表明：该工艺染色织物的K/S值和色牢度与传统工艺相当。该工艺尤其适合尼氨织物在中性条件下染深色，染色织物的各项色牢度达4级或以上。该染固一体工艺省去了后道固色工艺，提高了生产效率且节能降耗。     

直接染料染弹力锦纶丝的工艺探讨

本文就应用直接染料染弹力锦纶丝，从染色理论上进行了分析，并对工艺因素进行讨论，通过试验，筛选出部分适用于弹力锦纶丝染色的直接染料，得出了２０多个采用直接及直接与酸性、中性染料拼染的工艺配方，应用该工艺染色，不但色泽鲜艳，色牢度好，而且降低了生产成本。     

紫苏色素对亚麻织物的无媒染色工艺研究

采用NaOH溶液提取紫苏色素,并用该提取液对亚麻织物进行染色,确定了紫苏色素提取和直接染色的最佳工艺.为了提高紫苏对亚麻织物的上染率和染色牢度,选用了固色剂进行处理,以取代传统媒染工艺,并探讨了影响固色效果的主要因素,优化了工艺.结果表明:在优化工艺条件下,固色处理可以明显改善紫苏对亚麻织物的染色性能,其效果优于媒染工艺.     

柞树叶染料对柞蚕丝颜色特征的色度表征

文中采用水煎法萃取柞树叶染液,并应用于柞蚕丝的染色。探讨了后媒染色法工艺条件对柞蚕丝染色织物颜色特征值的影响,并与直接染色、前媒染色、同媒染色工艺进行对比,测试了染色后织物的颜色特征值及染色牢度。结果表明,柞树叶对柞蚕丝后媒染最佳染色工艺为浴比1∶50、柞树叶染液质量分数100.00%(pH值=6)、染色温度80℃、染色时间30 min、皂矾媒染剂质量浓度5.00 g/L;直接染可染浅灰黄色调,应用范围有限,通过媒染染色可改变织物色调,媒染工艺呈黑灰色调提高了其应用价值,显色效果优劣为后媒染前媒染同媒染;直接染和后媒染的耐皂洗、耐摩擦及耐日晒色牢度均达到3级,能够满足现代服装服用色牢度要求。     

板栗壳天然染料对真丝织物染色性能的影响

将板栗壳天然染料在真丝织物上进行染色试验.选择染色温度、染料用量、染浴pH值进行正交试验,以明矾作媒染剂,讨论了媒染方法及媒染工艺.结果表明,板栗壳染料对真丝织物的优化染色工艺为:染色温度95℃、染料用量0.8 X,pH值3.4;明矾后媒染工艺:直接染色后,放入明矾媒染剂1.33 g/L、45℃媒染30min;明矾预媒染染色工艺:明矾媒染剂5%(owf),80℃媒染30 min,浴比1:30,然后95℃染色,染料用量为X,pH值3.4,NaCI 20 g/L.经几种工艺染色的真丝织物均具有较好的染色牢度,其中以后媒染工艺最好.     

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.     

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.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the