无甲醛免烫整理剂DM-3540抗皱整理工艺

研究了无甲醛免烫整理剂DM-3540在棉织物抗皱整理时,DM-3540的用量、催化剂Na3PO4的用量、pH值、焙烘温度和时间对棉织物折皱回复角、白度、断裂强力和撕破强力保留率的影响.指出无甲醛免烫整理剂DM-3540对棉织物的最佳抗皱整理工艺为:DM-3540用量160 g/L、催化剂Na3PO4用量8g/L、pH值5.0～6.0,二浸二轧(轧余率85％),85℃预烘2 min后,180 ℃焙烘2.5 min;在DM-3540抗皱整理配方中加入20 g/L柔软剂VS可改善织物的手感,不同程度提高织物的折皱回复角、撕破强力保留率和断裂强力保留率,且不影响棉织物的白度.     

柠檬酸/丁烷四羧酸/木糖醇免烫棉织物工艺配方优化

对纯棉织物采用柠檬酸(CA)/丁烷四羧酸(BTCA)/木糖醇免烫整理剂进行免烫整理,探讨柠檬酸质量浓度、丁烷四羧酸质量浓度、木糖醇质量浓度、焙烘时间和焙烘温度对免烫效果的影响,并测试免烫后织物的折皱回复角、白度和强力。结果表明：免烫后织物的折皱回复角与丁烷四羧酸或柠檬酸单独作用于棉织物相当,断裂强力优于两者单独作用。优化免烫整理工艺为：柠檬酸质量浓度60 g/L、丁烷四羧酸质量浓度40 g/L、木糖醇质量浓度17.5 g/L、焙烘温度170℃、焙烘时间3 min。整理后织物的折皱回复角可达267°,白度为54.5,断裂强力为248 N。     

棉织物的聚羧酸无甲醛免烫整理

为促进无甲醛免烫整理剂的推广应用,将自制聚羧酸无甲醛免烫整理剂（LMP）用于棉织物的免烫整理,以整理后织物的折皱回复角、断裂强力、撕破强力和白度为主要评价指标,通过单因素试验,确定了LMP较佳的整理工艺：LMP质量浓度为300 g/L,催化剂质量浓度为整理剂的10%,整理液pH值为2.0~2.5,焙烘温度为170 ℃,焙烘时间为3 min。整理后纯棉白色府绸的折皱回复角大于260°,断裂和撕破强力保留率分别为55.7%和73.1%,白度由77%降至72%,外观平整度接近3.5级。与其他免烫整理剂比较,免烫效果优于已商业应用的2 种无甲醛免烫整理剂,免烫效果及其耐洗性与丁烷四羧酸相当,比改性二羟甲基二羟基乙烯脲类整理剂稍差。     

纯棉织物的免烫整理工艺优化

采用不同的免烫树脂对纯棉织物进行整理,以平整度、撕破强力、拉伸强力、甲醛含量、折皱回复角等指标来表征整理织物的免烫性能。优化的整理工艺为:树脂FEL 100 g/L,催化剂20 g/L,强力保护剂20 g/L,柔软剂30 g/L,160℃焙烘2 min。整理后织物DP等级达3.2级,断裂强力保留率达到80%。     

基于响应面分析的纯棉织物免烫整理及工艺优化

试验不同纯棉免烫树脂的免烫性能,从平整度、撕破强力、拉伸强力、甲醛总量、折皱回复角等进行表征,最终选取FEL树脂进行试验,并通过单因素试验优化工艺参数。优化的工艺参数为:树脂100 g/L、催化剂20 g/L、强力保护剂20 g/L、160℃焙烘2 min。整理后,织物DP=3.2级,断裂强力保留率达到80%。对折皱回复角进行响应面分析试验,结果与单因素试验吻合,折皱回复角最大值为238°。     

水性聚氨酯在全棉织物免烫整理中的应用

采用单因素变量法研究常见的8种水性聚氨酯在醚化2D树脂整理体系中对棉织物免烫整理效果和强力的影响,并讨论强力保护剂在醚化2D树脂和水性聚氨酯复配整理中对棉织物折皱回复性能和强力保留效果的影响。结果表明:水性聚氨酯加入醚化2D树脂整理体系后,棉织物折皱回复性能、强力保留率均有不同程度的增加,其中水性聚氨酯3458整理棉织物折皱回复角最高可达275.00°,强力保留率提升12.35%;水性聚氨酯6222整理棉织物强力保留率高达69.52%,折皱回复角达到243.75°。强力保护剂可提高免烫整理后棉织物的强力保留率,但过量的保护剂会使织物折皱回复性能下降。在醚化2D树脂质量浓度为100 g/L,水性聚氨酯3458质量浓度为40 g/L,强力保护剂质量浓度为35 g/L时,织物免烫效果最佳,折皱回复角高达271.25°,强力保留率高达65.12%。     

全棉薄织物的高强力保留率免烫整理

全棉薄织物的基础强力绝对值低,单独使用免烫树脂对其进行抗皱整理会降低织物的强力,严重影响服用性能.将聚氨酯与免烫树脂复配,用于全棉薄织物抗皱整理.试验得到全棉薄织物免烫整理的优化工艺条件:免烫树脂整理剂LT质量浓度80 g/L,水溶性聚氨酯交联剂PU95质量浓度7.5 g/L,水溶性聚氨酯交联剂PU2F质量浓度20 g/L;焙烘温度140℃,焙烘时间2 min.整理后的织物缓弹折皱回复角190°,经纬向断裂强力保留率分别为64.46%和79.22%,经纬向撕破强力保留率分别为96.45%和91.98%.     

海藻酸衍生物对棉织物抗皱整理工艺研究

将海藻酸丙二醇酯(PGA)与丁烷四羧酸(BTCA)混合用于棉织物的抗皱整理/改变PGA用量、BTCA用量、焙烘温度及焙烘时间,通过测试整理后织物的折皱回复角、白度以及断裂强力等性能,确定了最佳工艺:PGA 15g/L,BTCA 40 g/L,190℃焙烘150 s.整理后棉织物的折皱回复角、强力保留率及白度均较好,说明PGA与BTCA混合对棉织物进行抗皱整理是可行的.     

四元羧酸乙二硫醇二琥珀醚的合成及棉织物的抗皱整理

以马来酸和乙二硫醇为原料,通过硫醇的Michael加成反应合成了四元羧酸乙二硫醇二琥珀酸醚(MASESMA)。将MASESMA作为抗皱整理剂整理棉织物,探讨了焙烘温度、焙烘时间、整理剂和催化剂质量浓度对织物整理效果的影响。结果表明,优化的织物整理条件为:ρ(MASESMA)100 g/L,催化剂次亚磷酸钠与整理液中羧基物质的量比为0.5,即65 g/L,二浸二轧,80℃烘干3 min,160℃焙烘90 s。一次标准水洗后处理织物的折皱回复角为251°、撕破强力保留率53.9%、白度115.38。采用二浴法,添加20 g/L柔软剂可使织物折皱回复角达到275°,撕破强力保留率达69.3%。     

棉织物低温免烫整理

探讨含有金属镁离子、锌离子等六种催化剂对棉织物低温无甲醛免烫整理效果的影响。结果表明,氯化镁较适合作为棉织物低温无甲醛免烫整理的催化荆。以氯化镁为催化剂,乙二醛为整理剂,优化的免烫整理工艺:乙二醛100 g/L、催化剂氯化镁20 g/L,二浸二轧(带液率80%)、130℃焙烘2 min,焙烘张力3 kPa。在优化的整理工艺条件下,加入强力保护剂二甘醇,可大大提高整理织物的撕破强力保留率,织物折皱回复角达到270°。     

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