蛋白酶处理后真丝织物的姜黄金属媒染工艺研究

探讨了经蛋白酶处理后真丝姜黄染料金属媒染的染色性能及工艺,比较FeSO_4、CuSO_4和KAl(SO_4)_2等3种金属媒染剂在前媒法、同浴法和后媒法染色后织物的K/S值,发现真丝织物姜黄染料染色时采用FeSO_4媒染、同浴法的效果最好。FeSO_4最佳媒染染色工艺如下:浴比为1∶50,姜黄染料用量为4.0%(omf),媒染剂质量浓度为6 g/L,染浴pH值为3,当温度升到60℃时加入织物,升温至90℃,染色60 min后,降温至60℃,取出后60℃水洗,晾干。染色后的真丝织物具有较高的摩擦牢度、皂洗牢度,并具有良好的抗紫外线效果。     

姜黄染料用于阳离子改性纤维素纤维织物的染色性能研究

介绍了纤维素纤维织物阳离子化处理的机理，经正交实验，优化出纤维素纤维织物阳离子改性、姜黄萃取和染色的最优工艺条件．通过改性纤维素纤维织物和未改性纤维素纤维织物染色试样的对比分析，得出阳离子改性处理对提高天然姜黄染料在纤维素纤维织物上的染色性能有明显的改善作用．     

天然染料姜黄对真丝织物的染色性能研究

对天然染料姜黄在真丝织物上进行染色试验，选择萃取色素的条件、染色温度、染浴pH值、NaCl的加入、媒染剂（铝盐媒染、铁盐媒染等）进行正交试验。结果表明：染料萃取用20g/LNaOH为宜，染浴pH4有利于染色。酸性条件下加盐使得上染率减小，中性条件加盐上染率略有提高。用铝盐或铁盐作媒染剂可提高染色牢度。     

天然染料姜黄用于竹纤维织物染色的研究

初步探索了竹纤维织物用天然植物染料姜黄的染色过程，通过正交实验和极差分析确定了姜黄染料萃取和直接染色的最佳工艺条件，结果表明：姜黄染液用量80mL/L，pH值5，反应温度80℃，染色时间45min，浴比1：40时上染竹纤维织物可以获得良好的染色效果和色牢度．     

天然植物染料槐米用于毛织物染色

通过分析槐米的红外光谱,得出槐米的主要化学成分,并对槐米的萃取工艺进行了研究.通过正交试验及单因素分析确定了最佳萃取工艺条件为:温度90℃、染料质量浓度200 g/L、时间30 min.通过最佳萃取工艺取得的槐米萃取液用于毛织物染色,通过正交试验及单因素分析得出槐米用于毛织物染色的最佳染色工艺条件为:萃取液用量100 mL/L、温度80℃、pH值4、浴比1:40、染色时间45min.通过测试染色织物的干、湿摩擦牢度,干洗牢度及皂洗牢度,得出槐米染色织物牢度良好,且媒染提高了织物的牢度.     

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。     

天然植物染料黄连对棉针织物染色性能研究

介绍了黄连天然植物染料的分子式,萃取实验和直接染色、后媒染色的工艺流程,以及中性液洗涤工艺、铁盐和铝盐的后媒染工艺处方和条件.通过正交实验、极差分析、方差分析及单因素分析确定了黄连用于棉针织物直接染色的最优工艺条件:染液pH值为4,萃取液用量为70 mL/L,浴比1:40,温度80℃,染色时N45 min. 用硫酸亚铁和明矾对直接染色试样进行后媒处理,以提高染料和织物之间的结合力,并测试了按最佳工艺条件染色后试样的色牢度,其摩擦牢度和中性洗牢度均达到3级或3级以上.     

虫胶染料蚕丝纤维染色研究——媒染剂和染色条件的影响

对蚕丝虫胶染料染色过程中媒染剂的种类、媒染方法、染色温度和时间对染色效果的影响进行了研究。对前媒、同媒和后媒等3种不同的媒染方法染色时织物所吸附的染料数量、色质及其对丝线断裂强力的影响作了比较。用各种天然的和化学的制品作为媒染剂，使用不同的媒染剂生产出了具有不同色质和强力的丝绸产品。     

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.     

羊毛针织物天然艾蒿染料染色初探

以艾叶为原料提取艾蒿染料,用该染料对羊毛针织物进行染色,研究了染色工艺条件及媒染剂种类对染色性能的影响.结果表明,提取的天然艾蒿染料会因酸、碱及金属离子的加入而引起不同程度的色光及色深变化,染色以中性或弱酸性条件为宜.各种媒染刺均可不同程度的提高染色织物的K/S值和染色牢度.其中以铁盐媒染样品的色深值最高,为直接染色的3.9倍,锡盐媒染的牢度最佳,皂洗及摩擦牢度均达到4级.媒染剂对染色羊毛织物的色光影响显著.     

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.     

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.     

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.     

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.