INTERACTION OF DYES USED FOR FOODS WITH FOOD-PACKAGING POLYAMIDES

被引：2

作者：

ARVANITOYANNIS, I

TSATSARONI, E

PSOMIADOU, E

BLANSHARD, JMV

机构：

[1] ARISTOTELIAN UNIV SALONIKA, DEPT CHEM, ORGAN CHEM TECHNOL LAB, GR-54006 SALONIKA, GREECE

[2] LOUGHBOROUGH UNIV TECHNOL, DEPT CHEM ENGN, LOUGHBOROUGH LE11 3TU, LEICS, ENGLAND

[3] UNIV NOTTINGHAM, DEPT APPL BIOCHEM & FOOD SCI, LOUGHBOROUGH LE12 5RD, LEICS, ENGLAND

来源：

JOURNAL OF APPLIED POLYMER SCIENCE | 1993年 / 49卷 / 10期

关键词：

D O I：

10.1002/app.1993.070491005

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

The effect of pH, temperature, dye concentration, and additives on the adsorption of the dyes FD & C (Food, Drugs & Cosmetics) Blue 1 and Blue 2 upon the polyamides nylon 4-7, 9, and 10-12 was studied and a correlation between these parameters and the dye uptake was found. The adsorption kinetics of the dyes on the polyamides were studied and a mechanism based on the interaction of the acid groups of the dyes and the positively charged groups of the polyamides was suggested. (C) 1993 John Wiley & Sons, Inc.

引用

页码：1733 / 1749

页数：17

共 42 条

[11] POLYMORPHISM AND ORIENTATION DEVELOPMENT IN MELT SPINNING, DRAWING, AND ANNEALING OF NYLON-6 FILAMENTS [J].