Quantitative HPTLC analysis of carboxylic acids in wine and juice

The need for quick and specific assay of carboxylic acids in wine and non-fermented beverages is explained. The method developed in this work is based on high performance thin-layer chromatography (HPTLC) followed by densitometric evaluation. Untreated samples, with the exception of red wines which were destained, were directly sprayed onto the cellulose layer. The chromatogram was developed with ethyl acetate-toluene-water-formic acid 60:20:20:15, then stained with xylose-aniline reagent. Densitometric scanning is by absorbance at 546 nm. The method is quick, sensitive, and has a wide dynamic range for the acids analyzed.     

双波长补偿计算法同时测定饮料中的日落黄及胭脂红

采用双波长补偿计算法同时测定饮料中的食用合成色素日落黄与胭脂红。日落黄的线性范围为4～60μg／mL，相关系数为0．9999，回收率为97．9％，RSD为0．7164％；胭脂红的线性范围为20～60μg／mL，相关系数为0．9999，回收率为100．5％，RSD为0．7670％。该法操作简单，灵敏度高。     

Variation ofE T(30) polarity and the Kamlet-Taft solvatochromic parameters with composition in alcohol-alcohol mixtures

Solvatochromic parameter values, namely E_T(30) polarity, and Kamlet-Taft *, and , in alcoholic binary mixtures have been determined and correlated with solvent composition. The studied mixtures involve ethanol, methanol, 2-methoxyethanol and 1,2-ethandiol. Theoretical and semiempirical equations which embody preferential solvation of solvatochromic probes and allow the accurate interpolation of solvatochromic parameters are proposed.     

手性环丙烷／双内酯衍生物的合成

具有四个新手性中心的螺环／环丙烷类化合物4在甲醇／丙酮／5％HC1反应介 质中加热回流，可以同时消除两个手性辅基，形成半缩醛化合物的混合物。后者与 甲醇发生缩醛化反应，生成双甲氧基缩醛混合物5。经柱层析分离和重结晶得到手 性环丙烷／双内酯衍生物，螺{1-溴－4－甲氧基－5－氧杂－6－氧代双环[3.1.0] 己烷－2，2′－（3′－亲核氧基－4′－甲氧基丁内酯）}（6），化学产率60％－ 84％，光学纯度de≥98％。经元素分析，[α]D^20,UV,IR,^1H NMR,^13C NMR， MS以及X－射线四圆衍射测定，确认了它们的化学结构、立体化学和绝对构型。此 环丙烷／双内酯双甲氧基衍生物的合成反应可以为活性官能团的引入、合成复杂结 构的手性化合物提供新的方法和途径。     

Fermentation alcoolique

The control of alcoholic fermentation is necessary to obtain a quality wine.The overall dynamic and phenomenological modelling already applied to the simulation of this type of reaction enables us to suggest, in this study, a simple model (of which two variants), are relatively satisfactory.The first variant does not take into account the variation of the ambient temperature; the model translates exactly the first phase of the experimental curve or the moment when highest temperatures are measured. The relaxation phase is less well described because of influence of variation of the ambient temperature is relatively important.The second one considers the system depending on the ambient temperature, the model is correct for the relaxation phase too (the reaction temperature decreases, it nears the ambient temperature).The advantage of this model: It permits one to determine the reaction enthalpy and the kinetic parameters.

     

Synthesis and characterization of SAPO-11 molecular sieves from alcoholic systems

Summary SAPO-11 molecular sieves were synthesized from aqueous and nonaqueous systems by using different alcoholic solvents and their physicochemical properties were compared. The SAPO-11 samples synthesized from alcoholic systems had larger external surface area, higher Si contents and higher acidity than those of the sample synthesized from the aqueous system. Thereby, loaded with 0.5 wt.%Pt, the resulting Pt/SAPO-11 catalysts synthesized from alcoholic systems exhibited higher catalytic activities and selectivity for n-dodecane hydyroisomerization. Among the catalysts synthesized from alcoholic systems, the Pt/SAPO-11 catalyst synthesized from polybasic alcohol systems possessed the highest catalytic activities.     

Multiple Roles of Black Raspberry Anthocyanins Protecting against Alcoholic Liver Disease

This study aimed to investigate the protective effect of black raspberry anthocyanins (BRAs) against acute and subacute alcoholic liver disease (ALD). Network analysis and docking study were carried out to understand the potential mechanism. Thereafter, the serum biochemical parameters and liver indexes were measured, the histopathological changes of the liver were analyzed in vivo. The results showed that all tested parameters were ameliorated after the administration of BRAs with alcohol. Meanwhile, there was increased protein expression of NF-κB and TGF-β in extracted livers, which was associated with hepatitis and hepatic fibrosis. Furthermore, BRAs and cyanidin-3-O-rutinoside exhibited cytotoxic effects on t-HSC/Cl-6, HepG2, and Hep3B and induced the apoptosis of HepG2 cells; downregulated the protein expression level of Bcl-2; upregulated the level of Bax; and promoted the release of cytochrome C, cleaved caspase-9, cleaved caspase-3, and cleaved PARP in HepG2 cells. In addition, the antioxidant activity of BRAs was tested, and the chemical components were analyzed by FT-ICR MS. The results proved that BRAs exert preventive effect on ALD through the antioxidant and apoptosis pathways.     

Chemical Constitution and Antimicrobial Activity of Kefir Fermented Beverage

Kefir beverage (KB) is a fermented milk initiated by kefir grains rich with starter probiotics. The KB produced in this study seemed to contain many chemical compounds elucidated by gas chromatography–mass spectrometry (GC-MS) and IR spectra. These compounds could be classified into different chemical groups such as alcohols, phenols, esters, fatty esters, unsaturated fatty esters, steroids, polyalkenes, heterocyclic compounds and aromatic aldehydes. Both KB and neutralized kefir beverage (NKB) inhibited some pathogenic bacteria including Escherichia coli ATCC11229 (E. coli), Listeria monocytogenes ATCC 4957 (L. monocytogenes), Bacillus cereus ATCC 14579 (B. cereus), Salmonella typhimurium ATCC 14028 (Sal. typhimurium) as well as some tested fungal strains such as Aspergillus flavus ATCC 16872 (A. flavus) and Aspergillus niger ATCC 20611 (A. niger), but the inhibitory activity of KB was more powerful than that obtained by NKB. It also appeared to contain four lactic acid bacteria species, one acetic acid bacterium and two yeast species. Finally, the KB inhibited distinctively both S. aureus and Sal. typhimurium bacteria in a brain heart infusion broth and in some Egyptian fruit juices, including those made with apples, guava, strawberries and tomatoes.     

饮料及糖果中亮蓝、苋菜红及柠檬黄的简便定量分析EI北大核心CSCD

采用定性与定量相结合,建立了测定饮料及糖果中共存色素亮蓝(BRIB)、苋菜红(AMA)及柠檬黄(TAR)的简便吸收光谱法。BRIB,AMA及TAR在pH 3.50 Tris-HCl条件下,分别与乙基绿反应生成离子缔合物,产生新的特征吸收光谱。定量测定波长分别为588 nm(BRIB体系)、532 nm(AMA体系)和426 nm(TAR体系),表观摩尔吸光系数(κ)分别为4.24×10^(4)L/(mol·cm)(BRIB体系)、3.35×10^(4)L/(mol·cm)(AMA体系)和2.64×10^(4)L/(mol·cm)(TAR体系),线性范围分别为0.05~18.8 mg/L(BRIB体系)、0.05~13.3 mg/L(AMA体系)和0.05~11.7 mg/L(TAR体系),检出限分别为35μg/L(BRIB体系)、27μg/L(AMA体系)和30μg/L(TAR体系),定量限分别为0.61 mg/kg(BRIB体系)、0.47 mg/kg(AMA体系)和0.52 mg/kg(TAR体系)。该方法用于市售饮料及糖果中共存BRIB,AMA及TAR的测定,加标回收率为97.8%~103%(BRIB体系)、97.9%~102%(AMA体系)和98.1%~103%(TAR体系),相对标准偏差分别为2.0%~2.8%(BRIB体系),1.2%~2.6%(AMA体系)和1.6%~2.6%(TAR体系)。     

Enthalpies of solution of glycylglycine and diglycylglycine in aqueous alcohols at 298.15 K

The integral enthalpies of solution of glycylglycine and diglycylglycine in water–ethanol, water–n-propanol and water–i-propanol mixtures were measured at 298.15 K and alcohol mole fraction concentrations (x₂) ranging up to 0.3 by calorimetry. The Δ_solH° and Δ_trH° vs. x₂ were found to have extrema. Enthalpic coefficients of pairwise interactions (h_xy) between peptide and alcohol molecules were positive and increased in the series ethanol, n-propanol, i-propanol.