青霉素基团性质的分析

以密度泛函理论和电负性均衡原理为基础,应用修正的电负性均衡方法,并自编程序,用最小二乘法,拟合确定了H,C,O,N,F和Cl以及S等各种类型原子的价态电负性、价态硬度和能量的相关参数;从电负性均衡原理的观点,利用这些参数确定了一些青霉素基团的电负性和电荷分布,并进行了讨论.     

Analysis of resveratrol in wine by capillary electrophoresis

Capillary electrophoresis (CE) is a new analytical technique that has recently been reported as a method for analysis of resveratrol in wine. Several different separation approaches have been taken in these reports. In comparison with high-performance liquid chromatography (HPLC), CE methods have similar sensitivity and can discriminate between trans- and cis-isomers of resveratrol. CE methods also show promise for analysis of other flavonoid antioxidants (glycosides and aglycones) in wine.     

Analysis of organic sulfur compounds in wine aroma

Sulfur-containing compounds in wines have been extensively studied because of their effect on wine aroma. The aim of this paper was to give an overview on the analytical methods developed to determine them in wines with special emphasis on gas chromatographic methods, as well as the results obtained. In addition, the problems occurring in application of the common extraction procedures, such as liquid-liquid extraction, static and dynamic headspace and solid-phase microextraction, are presented and discussed.     

Penicillinase-based amperometric biosensor for penicillin G

A biosensor for penicillin G was created by immobilizing penicillinase to a gold electrode by means of a cysteine self-assembled monolayer. The biosensor amperometrically monitored the catalytic hydrolysis of penicillin in a very sensible manner. Furthermore, it was successfully used to measure the Michaelis–Menten enzymatic constant and a low limit of detection of 4.5 nM was obtained.     

HRGC of wine free amino acids as a tool for elementary wine characterization

In this paper we show that wine free amino acids derivatized as isopropyl N-heptafluorobutyryl esters can be used as a tool for wine characterization. Elementary wines of eight Vitis vinifera varieties were studied during a seven year period. The characteristic wine amino acids for each variety were assessed by means of pattern recognition techniques. A “star symbol plot” was used for graphic representation.     

Characterization of yeast strains for wine production

Sixteen yeast strains isolated from grapefruit (Citrus paradis), orange (Citrus sinensis) and pineapple (Ananas comosus) were characterized using standard microbiological procedures. The species were identified as Saccharomyces uvarum, S. cerevisiae, S. carlbergensis, and S. ellipsoideus. Their abilities for wine production were tested by using sugar and ethanol tolerance tests. The best biochemically active strain, S. ellipsoideus, was used along with commercially available baker's yeast (S. cerevisiae) to produce wine from grapefruit, orange, and pineapple juices. After fermentation for 14 d with S. cerevisiae and 21 d with S. ellipsoideus, wines produced were compared with Baron de Valls (standard). The highest (10.47% [v/v]) and lowest (7.68% [v/v]) alcohol concentrations with corresponding residual sugar concentrations of 1.88% (w/v) and 7.7% (w/v) were produced from orange after fermentation with S. cerevisiae and S. ellipsoideus, respectively. S. ellipsoideus was found to be the best yeast strain producing wine with the highest acceptable score of 7.41 from orange. The study revealed the possibility of producing wine from our locally available fruits using simple, cheap, and adaptable technology with biochemically characterized yeast strains.     

Radiation-induced polymerization for the immobilization of penicillin acylase

The immobilization ofEscherichia coli penicillin acylase (EC 3.5.1.11) was investigated by radiation-induced polymerization of 2-hydroxyethyl methacrylate at low temperature. A leak-proof composite that does not swell in water was obtained by adding the crosslinking agent trimethylolpropane trimethacrylate to the monomer-aqueous enzyme mixture. Penicillin acylase, which was immobilized with greater than 70% yield, possessed a higherK _m value toward the substrate 6-nitro-3-phenylacetamidobenzoic acid than the free enzyme form (K _m = 1.7 × 10⁻⁵ and 1 × 10⁻⁵M, respectively). The structural stability of immobilized penicillin acylase, as assessed by heat, guanidinium chloride, and pH denaturation profiles, was very similar to that of the free-enzyme form, thus suggesting that penicillin acylase was entrapped in its native state into aqueous free spaces of the polymer matrix.     

Review of chemical methods for the determination of penicillin

The published methods for the analysis of penicillin are classified according to whether they are intended a) to differentiate between types of penicillin, or b) to determine the total penicillins present in a given sample.The limitations of many of these methods are indicated, and those which are attractive for possible routine application are discussed in detail.     

Analysis of wine primary aroma compounds by stir bar sorptive extraction

Due to the great importance of some primary aroma compounds on wine quality, these compounds which includes terpenes, C₁₃-norisoprenoids and C₆ compounds, have been analyzed by stir bar sorptive extraction (SBSE) followed by a thermal desorption-gas chromatography-mass spectrometry analysis. The stir bar sorptive extraction method was optimized in terms of temperature, time, pH and NaCl addition. The best SBSE sorption kinetics for the target analytes were obtained after submitting the solutions to 60 °C during 90 min. The addition of sodium chloride did not enhance the volatile extraction. The method proposed showed good linearity over the concentration range tested, with correlation coefficients higher than 0.98 for all the analytes. The reproducibility and repeatability of the method was estimated between 0.22 and 9.11%. The detection and quantification limits of all analytes were lower than their respective olfactory threshold values. The application of this SBSE method revealed that monovarietal white wines were clearly separated by two canonic discriminating functions when grape varieties were used as differentiating variable, the first of which explained 98.4% of the variance. The compounds which contributed most to the differentiation were limonene, linalool, nerolidol and 1-hexanol.     

Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips

The evolution of low molecular weight polyphenols in a red wine aging in different systems (barrels, oak chips and oak staves) made of different oak species was studied. All were placed under the same aging conditions in a wine cellar participating the Cigales Appellation of Origin programme (Spain). The wine aged in contact with oak chips experienced a quicker aging and loss of certain compounds, and a greater number of polymerisations than the wine aged in barrels. The discriminant analysis showed that samples of the same source wine aged in barrels, oak chips and oak staves tended to group together according to the aging system when wood from different botanical species is used (American, French or Hungarian).     

Supermacroporous hydrophobic affinity sorbents for penicillin acylase purification

Penicillin acylase (PA, EC 3.5.1.11) is used as a raw material in the production of semi-synthetic penicillins. Although there are many methods for PA purification, affinity chromatography is advantageous as it provides efficient one step purification. In this study, poly(2-hydroxyethyl methacrylate) based cryogel column containing hydrophobic N-methacryloyl-L-tryptophan (MATrp) functional monomer as a ligand was prepared. Interaction of MATrp with amino acids in PA structure is the basis of hydrophobic interaction chromatography in this study. PHEMA and PHEMATrp cryogel columns were characterized by surface area measurements, infrared spectroscopy, swelling tests, elemental analysis and scanning electron microscopy (SEM). Initial PA concentration, pH, effect of temperature, amount of ligand, flow rate, ionic strength and time on PA adsorption on PHEMATrp cryogel were investigated. Optimum pH was determined as 5.0 for PA adsorption and maximum adsorption capacity was obtained as 6.40 mg/g. It was observed that adsorption capacity increased with the increasing of temperature. Also, PA adsorption increased up to 0.25 M salt concentration and decreased in higher salt concentrations. Data obtained in this affinity system suggests that hydrophobic interactions are dominant. In the last stage of the study, PA was purified from Penicillium chrysogenum with 76.3% yield and 332.3 purification factor.     

Novel developments for the production of 6APA in the penicillin g fermentation plant by using fiber-entrapped penicillin amidase

The production of 6APA by enzymatic hydrolysis of penicillin G can be integrated with the production of penicillin G. The penicillin G solutions obtained during the extraction from the fermented broth can be directly hydrolyzed to 6APA and phenyl acetic acid. The 6APA is then recovered while the phenyl acetic acid can also be recovered and recycled to the fermentation plant. Some of the results obtained by the research work performed by SNAM Progetti in their Microbiological Laboratories with the advice of Biochem Design are presented and analyzed. The economic potential of the integrated process is discussed.     

Application of monolayer engineering for immobilization of penicillin G acylase

Present communication is concerned with the application of monolayer engineering, in particular of ‘protective plate’ technique, for the fabrication of alternate-layer assemblies based on enzyme penicillin G acylase. Several structures are compared with each other. The deposited films are tested to determine the values of enzymatic activity and the level of protein detachment in aqueous solutions. As the result, the deposition procedure is found, which enables to obtain biocatalytic media with enhanced performances. The biocatalyst efficiency is proved by three independent techniques including direct yield determination with HPLC. The advantage of applied method of enzyme immobilization with respect to other techniques is demonstrated.     

Analysis of flavonol aglycones in wine extracts by high performance liquid chromatography

Summary An HPLC isocratic elution procedure which allows the separation of flavonol aglycones in wine without interference from other phenolics of low molecular weight is described. The method has been applied to the separation, identification and quantitative estimation of flavonol aglycones in ether extracts of different Spanish wines (red and white table wines and Sherry finos). The results suggest that these determinations, associated with other analyses, would permit the chemical characterization of wines.     

Chemical aspects of penicillin allergy. The direct formation of penicilloyl determinants in penicillin

The aminolysis of two penicillin-like compounds which cannot form penicillenic acid has been studied:

• 1 6-Aminopenicillanic acid (which is highly immunogenic) reacts directly with ε-amino groups at pH 7,4 under CO₂-free conditions; the possible role of its polymerisation in this reaction remains to be studied.
• 2 6-Dinitrophenylamino-penicillanic acid reacts with εamino groups at pH 7,4 as fast as benzylpenicillin and other penicillins. Its immunogenicity in the rabbit is similar to that of benzylpenicillin.

     

间接竞争酶联免疫分析方法检测青霉素G

本研究介绍了青霉素G残留的危害,并建立了间接竞争酶联免疫分析方法(Enzyme-linked Immunosor-bent Assay,ELISA)检测牛奶类样品中青霉素G的残留量.首先制备出青霉素G的单克隆抗体,在最优实验条件下,青霉素G浓度范围在1～1000 ng·mL-1内,所建立方法的灵敏度(IC50)为17....