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51.
目的:测定白砂糖和红糖中硒含量为研制富硒糖提供科学依据。方法采用微波消解-原子荧光光谱法测定白砂糖和红糖中硒含量。结果在确定的最佳仪器条件下,原子荧光光谱法测定白砂糖和红糖中硒的检出限为0.063μg · L-1;白砂糖硒的RSD为2.28%,红糖的RSD为2.13%;白砂糖回收率为103.4%,红糖回收率为99.7%。结论该法具有方法简便、快捷、准确等优点,适用于白砂糖和红糖中硒含量测定。 相似文献
52.
Elisa Salvatore Marina Cocchi Andrea Marchetti Federico Marini Anna de Juan 《Analytica chimica acta》2013
This work proposes a fast and simple method for detection and quantification of phenolic compounds in PDO Lambrusco wines using HPLC-DAD and chemometric techniques. Samples belonging to three different varieties of Lambrusco (Grasparossa, Salamino and Sorbara) were analyzed to provide a methodology appropriate for routine analysis. Given the high complexity of the sample and the coelution among chromatographic peaks, the use of chemometric techniques to extract the information of the individual eluting compounds was needed. Multivariate curve resolution-alternating least squares (MCR-ALS) allowed the resolution of the chromatographic peaks obtained and the use of this information for the quantification of the phenolic analytes in the presence of interferences. Use of multiset analysis and local rank/selectivity information was proven to be crucial for the correct resolution and quantification of compounds. The quantitative data provided by MCR-ALS about the phenolic targets and additional compounds present in the samples analyzed provided wine composition profiles, which were afterwards used to distinguish among wine varieties. Principal component analysis applied to the wine profiles allowed characterizing the wines according to their varieties. 相似文献
53.
Highly Efficient Orange and Warm White Phosphorescent OLEDs Based on a Host Material with a Carbazole–Fluorenyl Hybrid
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Xiaoyang Du Yun Huang Dr. Silu Tao Xiaoxia Yang Chuan Wu Huaixin Wei Dr. Mei‐Yee Chan Dr. Vivian Wing‐Wah Yam Prof. Chun‐Sing Lee 《化学:亚洲杂志》2014,9(6):1500-1505
A new carbazole–fluorenyl hybrid compound, 3,3′(2,7‐di(naphthaline‐2‐yl)‐9H‐fluorene‐9,9‐diyl)bis(9‐phenyl‐9H‐carbazole) (NFBC) was synthesized and characterized. The compound exhibits blue‐violet emission both in solution and in film, with peaks centered at 404 and 420 nm. In addition to the application as a blue emitter, NFBC is demonstrated to be a good host for phosphorescent dopants. By doping Ir(2‐phq)3 in NFBC, a highly efficient orange organic light‐emitting diode (OLED) with a maximum efficiency of 32 cd A?1 (26.5 Lm W?1) was obtained. Unlike most phosphorescent OLEDs, the device prepared in our study shows little efficiency roll‐off at high brightness and maintains current efficiencies of 31.9 and 26.8 cd A?1 at a luminance of 1000 and 10 000 cd m?2, respectively. By using NFBC simultaneously as a blue fluorescence emitter and as a host for a phosphorescent dopant, a warm white OLED with a maximum efficiency of 22.9 Lm W?1 (21.9 cd A?1) was also obtained. 相似文献
54.
Determination of the total tannin of white and red rind pomegranate (Punica granatum L.) has been carried out by colorimetry method using reagent 1,10 phenantroline. This method is based on reduction of iron (III) into iron (II) by tannin at temperature 800C for 20 min. Then the formed of iron (II) was reacted with 1,10 phenantroline to form orange red colour complex that could be measured by spectrophotometer visible at maximum absorption wavelength of 508 nm. The limit of detection (LOD) and the limit of quantitation (LOQ) obtained were 0.34 μg/mL and 1.14 μg/mL, respectively. This result was found to be linier with R value of 0.9984; accuracy as percent recovery was 84.69 ± 0.85% and coefficient of variant (KV) was 1.003% for white rind pomegranate while red rind pomegranate percent recovery was 84.38 ± 0,45% and coefficient of variant (KV) was 0.53%. The total tannin of white rind pomegranate was 18.28 ± 0.072%b/b and red rind pomegranate was 17.33 ± 0.081%b/b 相似文献
55.
Margherita Modesti Colleen Szeto Renata Ristic WenWen Jiang Julie Culbert Keren Bindon Cesare Catelli Fabio Mencarelli Pietro Tonutti Kerry Wilkinson 《Molecules (Basel, Switzerland)》2021,26(6)
When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenols, can impart unpleasant smoky, ashy characters to wines made from smoke-affected grapes, leading to substantial revenue losses where wines are perceivably tainted. This study investigated the potential for post-harvest ozone treatment of smoke-affected grapes to mitigate the intensity of smoke taint in wine. Merlot grapevines were exposed to smoke at ~7 days post-veraison and at harvest grapes were treated with 1 or 3 ppm of gaseous ozone (for 24 or 12 h, respectively), prior to winemaking. The concentrations of smoke taint marker compounds (i.e., free and glycosylated volatile phenols) were measured in grapes and wines to determine to what extent ozonation could mitigate the effects of grapevine exposure to smoke. The 24 h 1 ppm ozone treatment not only gave significantly lower volatile phenol and volatile phenol glycoside concentrations but also diminished the sensory perception of smoke taint in wine. Post-harvest smoke and ozone treatment of grapes suggests that ozone works more effectively when smoke-derived volatile phenols are in their free (aglycone) form, rather than glycosylated forms. Nevertheless, the collective results demonstrate the efficacy of post-harvest ozone treatment as a strategy for mitigation of smoke taint in wine. 相似文献
56.
Katarzyna Godlewska Pawe Pacyga Izabela Michalak Anita Biesiada Antoni Szumny Natalia Pachura Urszula Piszcz 《Molecules (Basel, Switzerland)》2021,26(7)
Nutraceuticals and functional foods are gaining more attention amongst consumers interested in nutritious food. The consumption of foodstuffs with a high content of phytochemicals has been proven to provide various health benefits. The application of biostimulants is a potential strategy to fortify cultivated plants with beneficial bioactive compounds. Nevertheless, it has not yet been established whether the proposed higher plants (St. John’s wort, giant goldenrod, common dandelion, red clover, nettle, and valerian) are appropriate for the production of potential bio-products enhancing the nutritional value of white cabbage. Therefore, this research examines the impact of botanical extracts on the growth and nutritional quality of cabbage grown under field conditions. Two extraction methods were used for the production of water-based bio-products, namely: ultrasound-assisted extraction and mechanical homogenisation. Bio-products were applied as foliar sprays to evaluate their impact on total yield, dry weight, photosynthetic pigments, polyphenols, antioxidant activity, vitamin C, nitrates, micro- and macroelements, volatile compounds, fatty acids, sterols, and sugars. Botanical extracts showed different effects on the examined parameters. The best results in terms of physiological and biochemical properties of cabbage were obtained for extracts from common dandelion, valerian, nettle, and giant goldenrod. When enriched with nutrients, vegetables can constitute a valuable component of functional food. 相似文献
57.
María Consuelo Díaz-Maroto Manuel Lpez Vias Lourdes Marchante María Elena Alan Ignacio Javier Díaz-Maroto María Soledad Prez-Coello 《Molecules (Basel, Switzerland)》2021,26(1)
The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO2 and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters. 相似文献
58.
Melatonin is a hormone secreted in the pineal gland with several functions, especially regulation of circadian sleep cycle and the biological processes related to it. This review evaluates the bioavailability of melatonin and resulting metabolites, the presence of melatonin in wine and beer and factors that influence it, and finally the different benefits related to treatment with melatonin. When administered orally, melatonin is mainly absorbed in the rectum and the ileum; it has a half-life of about 0.45–1 h and is extensively inactivated in the liver by phase 2 enzymes. Melatonin (MEL) concentration varies from picograms to ng/mL in fermented beverages such as wine and beer, depending on the fermentation process. These low quantities, within a dietary intake, are enough to reach significant plasma concentrations of melatonin, and are thus able to exert beneficial effects. Melatonin has demonstrated antioxidant, anticarcinogenic, immunomodulatory and neuroprotective actions. These benefits are related to its free radical scavenging properties as well and the direct interaction with melatonin receptors, which are involved in complex intracellular signaling pathways, including inhibition of angiogenesis and cell proliferation, among others. In the present review, the current evidence on the effects of melatonin on different pathophysiological conditions is also discussed. 相似文献
59.
Alexandros Tzachristas Marilena E. Dasenaki Reza Aalizadeh Nikolaos S. Thomaidis Charalampos Proestos 《Molecules (Basel, Switzerland)》2021,26(10)
Wine metabolomics constitutes a powerful discipline towards wine authenticity assessment through the simultaneous exploration of multiple classes of compounds in the wine matrix. Over the last decades, wines from autochthonous Greek grape varieties have become increasingly popular among wine connoisseurs, attracting great interest for their authentication and chemical characterization. In this work, 46 red wine samples from Agiorgitiko and Xinomavro grape varieties were collected from wineries in two important winemaking regions of Greece during two consecutive vintages and analyzed using ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-QToF-MS). A targeted metabolomics methodology was developed, including the determination and quantification of 28 phenolic compounds from different classes (hydroxycinnamic acids, hydroxybenzoic acids, stilbenes and flavonoids). Moreover, 86 compounds were detected and tentatively identified via a robust suspect screening workflow using an in-house database of 420 wine related compounds. Supervised chemometric techniques were employed to build an accurate and robust model to discriminate between two varieties. 相似文献
60.
Dr. Christian M. Hoidn Dr. Daniel J. Scott Prof. Dr. Robert Wolf 《Chemistry (Weinheim an der Bergstrasse, Germany)》2021,27(6):1886-1902
Recently there has been great interest in the reactivity of transition-metal (TM) centers towards white phosphorus (P4). This has ultimately been motivated by a desire to find TM-mediated alternatives to the current industrial routes used to transform P4 into myriad useful P-containing products, which are typically indirect, wasteful, and highly hazardous. Such a TM-mediated process can be divided into two steps: activation of P4 to generate a polyphosphorus complex TM-Pn, and subsequent functionalization of this complex to release the desired phosphorus-containing product. The former step has by now become well established, allowing the isolation of many different TM-Pn products. In contrast, productive functionalization of these complexes has proven extremely challenging and has been achieved only in a relative handful of cases. In this review we provide a comprehensive summary of successful TM-Pn functionalization reactions, where TM-Pn must be accessible by reaction of a TM precursor with P4. We hope that this will provide a useful resource for continuing efforts that are working towards this highly challenging goal of modern synthetic chemistry. 相似文献