6-硫杂-13-氧杂二环[9.3.0]-3,8-二炔十四烷的合成及核磁共振鉴定

以３，４－二（４′－甲磺酰氧－２′－丁炔基）四氢呋喃或６－硫杂－３，８－二炔－１，１１－二羟甲基环十一烷为原料合成了二环化合物６－硫杂－１３－氧杂二环［９．３．０］－３，８－二炔十四烷。通过１ＨＮＭＲ，１３ＣＮＭＲ，ＩＲ及ＭＳ进行了结构鉴定。     

1,4—二羟蒽醌红外光谱的振动分析

测量了１，４－羟基蒽醌及其氘化物的红外光谱，用ＮＲＣＣ程序进行了振动分析，由于同时考虑了分子内与分子间的氢键，统一处理面内与面外振动，计算结果优于文献报道，并纠正了一些错误归属。     

“食物相克”的微量元素学说

从微量元素的角度，论述了食物间的相互作用，主要有：转化作用、协同作用和抗作用。     

杉木针叶磷脂酰甘油脂肪酸组成分析

用改进的DEAE阴离子交换柱色谱法和硅胶薄层色谱法分离制备杉木针叶磷脂酸甘油，用气相色谱法测定了它的脂肪酸组成。分析结果表明，抗寒性强的杉木品种的针叶磷脂酰甘油脂肪酸的（18:1＋18:2＋18:3）／[16:0＋16:1（3t）]比值比不抗寒品种的高。     

Hadamard变换显微图象分析III. 单细胞内DNA,RNA和蛋白质的 分析

本文用自制的Hadamard变换显微图象分析仪分析了AO和FITC染色的单细胞的荧光光谱,用该仪器获取了单个洋葱细胞核内DNA的分布图象,并在535nm处分别测定了AQ染色的鸡红血细胞及洋葱表皮细胞核的荧光强度。所得结果与生物学结果吻合,显示了该仪器在单细胞试样分析中的应用价值。     

微环境影响下的乙酰基香豆素与吲哚的固相光反应

本文研究了乙酰基香豆素及其衍生物与吲哚的混晶在微环境影响下的固相光反应，并用固体紫外光谱、固体荧光光谱和X-射线粉末衍射技术考察了混晶的特征。实验结果表明，3-乙酰基香豆素及其7-乙酰氧基、7-苯甲酰氧基、5,6-苯并和6-溴衍生物与吲哚的固相光反应分别得到1:2缩合产物1～5，而6-硝基衍生物与吲哚的固相光反应却得到开环脱羰加成产物6。通过IR、MS、^1H NMR和元素分析结果确定了这六个新产物的结构。固体光谱的测试结果表明，取代乙酰基香豆素与吲哚间混晶的形成，分子间存在相互作用，使分子所处的微环境条件发生了变化。     

羟基羧酸钛(Ⅲ)配合物的合成和热性质研究

三氯化钛分别与苹果酸铵、酒石酸铵和柠檬酸铵反应，制得三种新的固态配合物：苹果酸羟基钛(Ⅲ)、酒石酸羟基钛(Ⅲ)和柠檬酸钛(Ⅲ)(化学式分别为Ti(OH)(C₄H₄O₅)·1.5H₂O、Ti(OH)(C₄H₄O₆)·1.5H₂O和Ti(C₆H₅O₇)·1.5H     

Transformation of Tetracycline by Manganese Peroxidase from Phanerochaete chrysosporium

The negative impacts on the ecosystem of antibiotic residues in the environment have become a global concern. However, little is known about the transformation mechanism of antibiotics by manganese peroxidase (MnP) from microorganisms. This work investigated the transformation characteristics, the antibacterial activity of byproducts, and the degradation mechanism of tetracycline (TC) by purified MnP from Phanerochaete chrysosporium. The results show that nitrogen-limited and high level of Mn²⁺ medium could obtain favorable MnP activity and inhibit the expression of lignin peroxidase by Phanerochaete chrysosporium. The purified MnP could transform 80% tetracycline in 3 h, and the threshold of reaction activator (H₂O₂) was about 0.045 mmol L⁻¹. After the 3rd cyclic run, the transformation rate was almost identical at the low initial concentration of TC (77.05–88.47%), while it decreased when the initial concentration was higher (49.36–60.00%). The antimicrobial potency of the TC transformation products by MnP decreased throughout reaction time. We identified seven possible degradation products and then proposed a potential TC transformation pathway, which included demethylation, oxidation of the dimethyl amino, decarbonylation, hydroxylation, and oxidative dehydrogenation. These findings provide a novel comprehension of the role of MnP on the fate of antibiotics in nature and may develop a potential technology for tetracycline removal.     

Schisandrin B Attenuates Hepatic Stellate Cell Activation and Promotes Apoptosis to Protect against Liver Fibrosis

The activation of hepatic stellate cells (HSC) plays a key role in the progression of hepatic fibrosis, it is essential to remove activated HSC through apoptosis to reverse hepatic fibrosis. Schisandrin B (Sch B) is the main chemical component of schisandrin lignan, and it has been reported to have good hepatoprotective effects. However, Schisandrin B on HSC apoptosis remains unclear. In our study, we stimulated the HSC-T6 and LX-2 cell lines with TGF-β1 to induce cell activation, and the proliferation and apoptosis of the activated HSC-T6 and LX-2 cells were detected after treatment with different doses of Schisandrin B. Flow cytometry results showed that Sch B significantly reduced the activity of activated HSC-T6 and LX-2 cells and significantly induced apoptosis. In addition, the cleaved-Caspase-3 levels were increased, the Bax activity was increased, and the Bcl-2 expression was decreased in HSC-T6 and LX-2 cells treated with Sch B. Our study showed that Sch B inhibited the TGF-β1-induced activity of hepatic stellate cells by promoting apoptosis.     

Study on the Relationship between Emulsion Properties and Interfacial Rheology of Sugar Beet Pectin Modified by Different Enzymes

The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and ferulic acid decreased from 5.52% and 1.08% to 0.54% and 0.13%, respectively, resulting in a decrease in thermal stability, apparent viscosity, and molecular weight (Mw). The dynamic interfacial rheological properties showed that the interfacial pressure and modulus (E) decreased significantly with the decrease of functional groups (especially proteins), which also led to the bimodal distribution of particle size. These results indicated that the superior emulsification property of SBP is mainly determined by proteins, followed by ferulic acid, and the existence of other functional groups also promotes the emulsification property of SBP.