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氨基氮杂环荧光分子改性苯乙烯马来酸酐共聚物的研究 总被引:2,自引:0,他引:2
荧光高分子材料 ,由于其独特光学性质 ,成为功能高分子研究热点[1~ 3 ] .一般而言 ,荧光聚合物的合成有两种方法 ,一是首先合成荧光单体 ,然后与其他适宜单体聚合 ,得到荧光聚合物 ,然而荧光单体结构复杂 ,提纯困难 ,难以获得高分子量、成膜性能好的聚合物[4] ;另一种方法是通过官能团的反应 ,用荧光物质对聚合物进行化学改性来制备[5,6] .苯乙烯 马来酸酐共聚物 (SMA)是一类成本低廉 ,性能良好的商品化聚合物材料 ,主链中含有具有反应性能的酸酐基团 ,这就使通过化学改性制备荧光聚合物成为可能 .本文通过 2 氨基苯并咪唑 ( 1 ) ,4 … 相似文献
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Lin Jiacheng Li Qianqian Zeng Xiaodong Chen Ziyang Ding Qihang Li Yang Zhou Hui Meng Xianli Chen Deliang Deng Zixin Hong Xuechuan Xiao Yuling 《中国科学:化学(英文版)》2020,63(6):766-770
Osteosarcoma is the most common primary malignant tumor of bone, particularly among children and adolescents. Advances in imaging, surgical techniques, and implants have dramatically reduced the need for amputation in the past three decades.Recently, in vivo fluorescence imaging in the second near-infrared window(NIR-II, 1,000–1,700 nm) shows impressive advantages of deeper tissue penetration and higher spatial resolution, which makes it a promising tool for the early diagnosis and post-operative observation of Osteosarcoma. To the best of our knowledge, this paper is the first time to develop a novel NIR-II fluorescence probe conjugated with an osteosarcoma targeted oligopeptide for molecular tumor imaging in a xenograft orthotopic osteosarcoma mouse model. 相似文献
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Conjugated linoleic acids (CLA) have been a subject of extensive investigation for their anticarcinogenic, hypolipidemic, antiatherosclerotic and immune-enhancing activities. Stability of CLA in foods has not received much attention by both academics and industry. Although CLA has shown many beneficial effects, its decomposition must be prevented when CLA in foods is processed, stored and transported. However, no study to date has addressed the stability of CLA in foods. The present study was carried out further to examine the stability of CLA in egg yolk during the storage and frying, using gas liquid chromatography (GLC) and silver ion high-performance liquid chromatography (Agt-HPLC). The eggs, containing 4.0% CLA per gramme of egg yolk, were 40s. Either storage for 6 months or frying for 40 s did not significantly change the composition of CLA in egg yolk. However, the degradation of CLA was statistically significant when the CLA components of egg yolk protected CLA from degradation. It is concluded that CLA is well preserved in egg before it is consumed. 相似文献
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JinguangXu ZhijianTian JunweiWang YunpengXu ZhushengXu LiwuLin 《天然气化学杂志》2003,12(2):105-112
Conventional oven drying (COD) and supercritical drying (SCD) methods were applied to the preparation of Mn-substituted hexaaluminate (BaMnA111O19-α) catalysts. The effect of drying methods on phase composition, specific surface area, pore structure, reduction behavior of Mn^3 ions, and combus-tion activity of the samples was investigated. The homogenous mixing of the components in the sol-gel process could be maintained by SCD, and the hexaaluminate phase was almost the only phase of the resulting materials after calcination. H2-TPR revealed that the Mn^3 ions in the sample obtained by SCD were easier to be reduced than that by COD. Moreover, the samples obtained by SCD have higher surface area, narrower pore size distribution, and higher combustion activity than those obtained by COD. 相似文献