胆酸钠与支撑磷脂双层膜作用的电化学研究

采用电化学方法研究胆酸钠(NaC)与s-BLM的相互作用, 并结合实验结果对NaC与s-BLM的作用机理进行了讨论.     

邻氨基二苯醚类重氮盐的水解及分子内缩合反应

用邻氨基二苯醚类化合物进行重氮化水解反应制备邻羟基二苯醚类化合物, 对影响氯代邻氨基二苯醚重氮盐水解反应和分子内关环反应的因素进行了系统研究, 讨论了取代基、金属及其离子催化等对两类反应的影响规律, 揭示了在金属离子催化下, 邻氨基二苯醚类化合物重氮盐发生分子内关环反应的规律, 并推测了反应机理.     

云南重楼中的新甾体皂苷

从云南重楼Paris polyphylla Sm. var. yunnanensis(France. )Hand.-Mazz.的干燥根茎中分离鉴定了4个甾体皂苷(1~4), 其中化合物1是新化合物, 采用波谱技术鉴定其结构为24-O-β-D-吡喃半乳糖基-(23S,24S)-螺甾-5, 25(27)-二烯-1β,3β,23,24-四醇-1-O-β-D-吡喃木糖基(1→6)-β-D-吡喃葡萄糖基(1→3)[α-L-吡喃鼠李糖基(1→2)]-β-D-吡喃葡萄糖苷.     

Diffusion of Acetic Acid Across Oil/Water Interface in Emulsification-Internal Gelation Process for Preparation of Alginate Gel Beads

Alginate has been widely used in cell microencapsulation and drug delivery systems in the form of gel beads or microcapsules.Although an alternative novel emulsification-internal gelation technology has been established and both the properties and the potential applications of the beads in drug delivery systems have been studied,the mechanism has not been well understood compared with the traditional droplet method(external gelation technology).On the basis of our previous knowledge that the novel technology is composed of complicatedly consecutive processes with multistep diffusion and reaction,and the diffusion of acetic acid across oil/water interface being the prerequisite that determines the occurrence and rate for the reactions and the structures and properties of final produced gel beads,a special emphasis was placed on the diffusion process.With the aid of diffusion modeling and simple experimental design,the diffusion rate constant and diffusion coefficient of acetic acid across oil/water interface were determined to be in the orders of magnitude of 10-6 and 10-16,respectively.This knowledge will be of particular importance in understanding and interpreting the formation,structure of the gel beads and the relationship between the structure and properties and guiding the preparation and quality control of the gel beads.     

Natural Polyphenols for the Preservation of Meat and Dairy Products

Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.     

pH/温度双重敏感性微凝胶的合成与应用

智能微凝胶是一类具有独特物理、化学性质的聚合物网络和溶剂组成的体系, 在众多的领域具有潜在的应用.本文介绍了近年来pH和温度双重敏感性微凝胶的研究概况、制备方法及其在药物控制释放、分离纯化和光子晶体方面的应用.     

发蓝光聚醚醚酮材料的合成及其光电特性

通过4-羟基苯甲醛与2,6-二(4-氯甲基苯基)苯并[1-2,4-5′]二唑之间的Wittig反应,制备了具有蓝色荧光特性的小分子单体2,6-二{4-[2-(4-羟基苯基)乙烯基]苯基}苯并[1-2,4-5′]二唑,在碳酸钾的催化作用下,通过其与4,4′-二氟二苯甲酮的缩聚反应,设计并合成了以均二苯乙烯为共轭母核的可发射蓝光的聚醚醚酮材料(BOE-PEEK),并对其结构进行了表征.测定结果表明,该聚合物的平均分子量(-Mw)为1.38×10⁵,均分散系数(PDI)为4.35,玻璃化温度(T_g)为195℃,热分解温度(T_d)为440℃,BOE-PEEK在二甲基乙酰胺(DMA)溶剂中的UV-Vis吸收光谱(λ_max)为372 nm,荧光光谱(λ_max)为455nm,由导电玻璃/发光层/金属铝电极(ITO/BOE-PEEK/Al)组成的单层器件在电压15 V时,发光亮度达530 cd·cm^-2,发光效率为0.36 cd/A.     

火焰原子吸收和发射光谱法测定盐湖卤水中的钙

在波长422.7nm下,用火焰原子吸收和发射光谱法测定了盐湖卤水中钙的含量,考察了酸度及共存离子对测定结果的影响,并对两种方法的优缺点进行了比较.结果表明,原子吸收光谱法受酸度及共存离子的影响较小,火焰发射光谱法测定钙的灵敏度比原子吸收光谱法高,两种方法的RSD均小于2%,加标回收率介于103.7%-107.2%.     

基于人工神经网络的肉类光谱识别

利用自组的光纤探头式光谱仪对载体肉类表面进行光谱测量,采用反向传播人工神经网络(BP-ANN)对肉类可见光谱进行识别,分析了隐层神经元、期望误差、判别输出范围等网络参数的调整对识别功能的影响.基于大量实测数据样本,优化网络结构参数选择,建立了良好的人工神经网络,对肉类光谱识别率达到97.5%.     

新型有机空穴传输材料氟代四苯基联苯二胺的合成与表征

设计和合成了一种新型的有机空穴传输材料N,N'-二苯基-N,N'-双(2-氟苯基)-[1.1'-联苯]-4,4'-二胺(FTPB),通过熔点测试、元素分析、FTIR光谱和1H NMR谱等手段对其分子结构进行了表征.采用循环伏安法(CV)结合UV-Vis吸收光谱测试了其能级结构.结果表明,其HOMO能级为-5.36eV,带隙为3.20eV,有望成为优良的空穴传输材料.