泥炭土连续碱抽提腐殖酸的分子结构特征

从Pahokee泥炭土中连续碱抽提分离出8个不同的腐殖酸级分，并对每一级分进行了元素分析、傅里叶变换红外光谱（FTIR）、固态^13C核磁共振（^13CNMR)、高效排阻色谱（HPSEC）等一系列定性、定量研究。结果表明：所分离出的8个腐殖酸级分存在明显的结构性质差异，随提取和蔼的增加，O／C原子比由0．52减少到0．36，H／C原子比由1．05增加到1．52，相应于结构中含氧基团的减少和脂族基的增加，表观分子量也由7．7K增加到22．1K。同时，^13C NMR显示长链脂肪碳结构由无定型向晶型转变。此工作表明在所研究的腐殖酸中可能存在分别具有芳香或脂肪特性的两类腐殖酸结构，每种类型都有不同的分子量分布、元素组成、基团结构和母质来源。在特定的环境因素下，不同类型的腐殖酸会共存于同一体系中，增加了腐殖物质的非均匀性和复杂性。     

傅里叶变换红外光谱和核磁共振法对土壤中腐殖酸的表征

采用氢氧化钠碱提法提取和纯化了我国４种典型土壤中腐殖酸,分别用元素分析、傅里叶变换红外光谱（ＦＴＩＲ）、固仿核磁共振（ＮＭＲ）等方法对提取腐殖酸进行了表征。结果表明,４种土壤中腐殖酸原ＦＴＩＲ图谱相似,含有相同类型的官能团。对ＮＭＲ不同化学位移域的谱峰积分获得４种土壤腐殖酸的各组成比例,组成中以烷氧基Ｃ的含量最高,脂类Ｃ略高于芳香Ｃ含量。     

Production of monoclonal antibodies against hop-derived (Humulus lupulus L.) prenylflavonoids and the development of immunoassays

Monoclonal antibodies against the hop-derived prenylated chalcone xanthohumol (X) and the prenylated flavonoids isoxanthohumol (IX) and 8-prenylnaringenin (8-PN) were developed. Carboxylic acid haptens of X, IX and 8-PN were synthesized by linking a spacer to their C4′-OH group followed by subsequent coupling to bovine serum albumin (BSA) to form conjugates that were employed as immunogens in BALB/c mice to raise antibodies. The monoclonal antibodies that were secreted from the established hybridoma cell lines proved, in cross-reactivity studies, to possess highly specific binding capacities in an optimized competitive indirect ELISA. The immunoassays make use of immunogen-coated microtiterplates and a peroxidase-labeled anti-mouse IgG₁ secondary antibody with ABTS as a chromogenic substrate. For X the IC₅₀ value derived from the standard curve was 62.91 ng mL⁻¹, and for both IX and 8-PN 37.15 ng mL⁻¹. The assay was validated for the quantitative analysis of X, IX and 8-PN in urine and serum. A simple sample pretreatment procedure using a diethyl ether extraction was optimized and the recoveries and matrix effects were assessed. The validity of the established assay was tested and mean inter- and intra-assay variations in urine were 2.32% and 1.91%, respectively for X, 6.24% and 2.39%, respectively for IX and 7.18% and 0.74%, respectively for 8-PN. In serum, the mean inter- and intra-assay variations were 8.90% and 1.37%, respectively for X, 6.13% and 1.57%, respectively for IX and 6.13% and 2.43%, respectively for 8-PN. Furthermore, the method demonstrated excellent accuracy and significant correlation with measurements by an established and validated HPLC-MS method.     

Fermentation characteristics and the dynamic trend of chemical components during fermentation of Massa Medicata Fermentata

As a representative of traditionally fermented Chinese medicine, Massa Medicata Fermentata (MMF) shows the functions of invigorating the spleen and stomach and promoting digestion, which plays an important role in the treatment of gastrointestinal diseases. The fermentation mechanism and the key factors that affect the quality of MMF have not been revealed yet, which has become an urgent issue that limits its clinical application. This article aims to systematically and comprehensively reveal the transformation of physical properties and the dynamic trend of chemical components including substrate components, volatile components, and lactic acid as anaerobic fermentation product during MMF fermentation. Along with obvious hyphae growth observed for MMF, the weight of MMF decreased, and the moisture and temperature increased. Through the quantified 14 components from substrate, ferulic acid increased from 45.53 ± 6.94 to 141.89 ± 78.40 μg/g, while glycosides and phenolic acids declined except caffeic acid. Also, within the 66 volatile components analyzed, alcohols and acids increased, while aldehydes and ketones decreased. Lactic acid was not detected in the fermentation substrate, but an apparent increase in lactic acid content was observed along with the increased fermentation days, resulting in 2.54 ± 0.15 mg/g on day 8. Based on the tested components, the fermentation process of MMF was discriminated into three distinct stages by principal component analysis, and an optimal fermentation time of four days was proposed. The results of this study will be of great significance to clarify the characteristics of fermentation and conduce to improving quality standards of MMF.