薄层色谱-紫外可见分光光度法测定食品中的苏丹红Ⅰ号

建立了测定食品中苏丹红Ⅰ号新方法:薄层色谱-紫外可见分光光度法.方法的线性回归方程为:A=0.00583 0.15105ρ,在0.50～10.0 μg/mL之间苏丹红Ⅰ号的浓度与吸光度之间呈线性关系,相关系数R=0.9992,检出限为0.05 μg/mL.测定结果与国家标准HPLC法对照,令人满意.可用于食品中苏丹红Ⅰ号的测定.     

金衢盆地加积型红土地球化学特征

金衢盆地广泛分布着不同类型的第四纪红土。通过X射线荧光光谱法（XRF）对金衢盆地的85个样品进行了测试。结果表明：（1）主量元素组成以SiO2、Fe2O3、Al2O3为主,K、Na、Ca、Mg等易溶组分的含量很低,TiO2含量的平均值高于UCC值;（2）MnO含量在网纹红土和均质红土的交界处明显聚集,推测与不同沉积物交界处理化性质突变有关;（3）在剖面上,SiO2、Fe2O3、AkO3等化学成分和硅铝率沿剖面变化的趋势,以及基岩和上覆沉积层的元素组成、化学风化指标和Ti／Zr的区别,均表明所研究的金衢盆地红土剖面具有较好的相似性,与典型的岩石风化壳存在明显差别。     

红光InAlAs量子点的结构和光学性质

利用ＭＢＥ方法在（００１）衬底上成功地生长密度大、尺寸小、发红光的ＩｎＡｌＡｓ／ＡｌＧａＡｓ量子点结构。通过原子力显微镜观察表明,ＩｎＡｌＡｓ量子的密度和大小都随覆盖厚度的增加而增大;发现Ａｌ原子的表面迁移率决定ＩｎＡｌＡｓ量子点的形貌,光荧光谱证实了量子点的发光峰值在红光范围,并结合形貌的统计得到了量子点的发光峰展宽主要昌受量子点的横向尺寸影响。     

CaMoO4：Eu3+,Bi3+,Li+红色荧光粉的共沉淀制备与表征

采用共沉淀法合成了红色荧光粉Ca_0.75MoO₄：Eu_0.25³⁺、Ca_0.75MoO₄：Eu_0.25-x³⁺,Bi_x³⁺及Ca_0.5MoO₄：Eu_0.25-2x³⁺, Bi_x³⁺,Li_0.25+x⁺,并采用X射线衍射(XRD)、拉曼光谱,扫描电镜(SEM)和荧光光谱(PL)测定分析了其结构形貌特征及发光性能。结果表明：制备的CaMoO₄：Eu³⁺,Bi³⁺,Li⁺红色荧光粉为白钨矿结构,颗粒尺寸约为0.5~1 μm。掺杂Bi³⁺的Ca_0.75MoO₄：Eu_0.25-x³⁺,Bi_x³⁺的相对发光强度明显高于未掺Bi³⁺的Ca_0.75MoO₄：Eu_0.25³⁺荧光粉。Bi³⁺离子的掺杂将吸收来的能量传递给激活离子Eu³⁺,起到了能量传递的作用。当Bi³⁺掺杂量为x=0.005时,在395 nm激发下,主发射峰在616 nm处的相对发光强度最大,但掺杂浓度过高时会出现浓度猝灭现象。另外,电荷补偿剂的掺入能够解决材料中因同晶取代引起的电荷不平衡的问题,以Li⁺作电荷补偿剂、Eu³⁺和 Bi³⁺共掺合成的Ca_0.5MoO₄：Eu³⁺_0.23,Bi_0.01³⁺,Li⁺_0.26红色荧光粉的发光性能强于Ca_0.75MoO₄：Eu_0.25³⁺、Ca_0.5MoO₄：Eu_0.25³⁺, Li_0.25⁺及Ca_0.75MoO₄：Eu_0.24³⁺,Bi_0.01³⁺。     

Synthesis and characterization of Sr3Al2O6：Eu2＋, Dy3＋ phosphors prepared by sol-gel-combustion processing

A type of red luminescent Sr3Al2O6:Eu2+, Dy3+ phosphor powder is synthesised by sol-gel-combustion processing, with metal nitrates used as the source of metal ions and citric acid as a chelating agent of metal ions. By tracing the formation process of the sol-gel, it is found that it is necessary to reduce the amount of NO3- by dropping ethanol into the solution for forming a stable and homogeneous sol-gel. Thermogravimetric and Differential Scanning Calorimeter Analysis, x-ray diffractionmeter, scanning electron microscopy and photoluminescence spectroscopy are used to investigate the luminescent properties of the as-synthesised Sr3Al2O6:Eu2+, Dy3+. The results reveal that the Sr3Al2O6 crystallises completely when the combustion ash is sintered at 1250 C. The excitation and the emission spectra indicate that the excitation broadband lies mainly in a visible range and the phosphors emit a strong light at 618 nm under the excitation of 472 nm. The afterglow of (Sr0.94Eu0.03Dy0.03)3Al2O6 phosphors sintered at 1250 ℃ lasts for over 1000 s when the excited source is cut off.     

Phytochemical Profile of Antibacterial Agents from Red Betel Leaf (Piper crocatum Ruiz and Pav) against Bacteria in Dental Caries

Based on data from The Global Burden of Disease Study in 2016, dental and oral health problems, especially dental caries, are a disease experienced by almost half of the world’s population (3.58 billion people). One of the main causes of dental caries is the pathogenesis of Streptococcus mutans. Prevention can be achieved by controlling S. mutans using an antibacterial agent. The most commonly used antibacterial for the treatment of dental caries is chlorhexidine. However, long-term use of chlorhexidine has been reported to cause resistance and some side effects. Therefore, the discovery of a natural antibacterial agent is an urgent need. A natural antibacterial agent that can be used are herbal medicines derived from medicinal plants. Piper crocatum Ruiz and Pav has the potential to be used as a natural antibacterial agent for treating dental and oral health problems. Several studies reported that the leaves of P. crocatum Ruiz and Pav contain secondary metabolites such as essential oils, flavonoids, alkaloids, terpenoids, tannins, and phenolic compounds that are active against S. mutans. This review summarizes some information about P. crocatum Ruiz and Pav, various isolation methods, bioactivity, S. mutans bacteria that cause dental caries, biofilm formation mechanism, antibacterial properties, and the antibacterial mechanism of secondary metabolites in P. crocatum Ruiz and Pav.     

Mn4+掺杂的新型铝酸盐红色长余辉材料

用高温固相法合成了红色长余辉发光材料LiAl₅O₈:Mn⁴⁺,Li₅AlO₄:Mn⁴⁺,LiAlO₂:Mn⁴⁺,发现前两种材料有红色余辉,这方面并没有报道过,并对这两种材料的发光性能作了研究,指明了不同基质中发光强弱不同原因。对不同Mn⁴⁺掺杂浓度的材料做了浓度依赖关系研究,确认Mn⁴⁺的发光是²E→⁴A₂的跃迁。Mn⁴⁺的发光是个宽带谱,材料在紫外区有强的吸收,发射谱范围可达620~770nm,峰值在675nm。对长余辉机制进行了探讨。     

1064 nm激光对中性密度滤光片的损伤机理研究

中性密度滤光片的典型结构是在K9玻璃上镀金属膜,来实现对激光的有效吸收.由于损伤阈值较低,严重限制了其在高能激光系统中的应用.实验研究了较高激光能量密度下滤光片的损伤形貌和损伤机理.损伤形貌的变化特征是:随着激光能量密度的增加,滤光片先出现损伤点,后以损伤点为中心产生裂纹,且裂纹长度逐渐变长,最终连接成线状和块状,导致大面积的薄膜脱落.建立了缺陷吸收激光能量升温致中性密度滤光片表面薄膜损伤的模型,计算了薄膜表面的温度和应力分布,讨论了薄膜表面不均匀温升造成的径向、环向和轴向热应力分布.理论分析显示:环向应力是造成薄膜沿径向产生裂纹的主要原因.当激光能量密度大于约2.2 J/cm²,杂质粒子半径大于140 nm且相邻杂质粒子之间的距离小于10 μ m时,裂纹才能大量连接起来引起薄膜的大面积脱落.     

镉(Ⅱ)的共振散射光谱研究及应用

由于镉在环境中具有高毒性和生物蓄积性,对人体和环境会产生巨大的危害,因而测定其在环境中的浓度是十分必要的。本研究基于镉（Ⅱ）-蛋白质-刚果红体系的共振瑞利散射和共振非线性散射光谱建立了测定环境水样中微量镉（Ⅱ）的新方法。在pH=4的BR缓冲溶液中,镉（Ⅱ）与牛血清白蛋白溶液及刚果红溶液反应生成三元离子缔合络合物,使该体系中的共振瑞利散射（RRS）、二级散射（SOS）和倍频散射（FDS）信号明显增强,其最大散射波长分别位于波长560 nm（RRS）、690 nm（SOS）和352 nm（FDS）处。在优化的实验条件下,ΔI与镉（Ⅱ）浓度在一定范围内呈现良好的线性关系,检出限分别为0.31 μg/L（RRS）、0.29 μg/L（SOS）、0.34 μg/L（FDS）。将该方法用于实验室废水、涪江河水和农夫山泉中镉（Ⅱ）的测定,水样中镉（Ⅱ）的回收率在93.2%~107.7%之间,相对标准偏差在0.8%~3.1%之间,取得了较理想的结果。     

Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines

The objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes such as polysaccharides and amino acids that can affect the organoleptic quality and stability of the wine. This study demonstrated for the first time the effect of the microwave treatment of grapes on native yeast species and their diversity, producing an increase in fermentation kinetics and a decrease in the lag phase. The microwave treatment produced a positive effect on the extraction of amino acids and polysaccharides from the grapes, resulting in significantly higher amounts of the main amino acids of the must and some major volatile compounds in the treated samples. The polysaccharides most affected by the microwave treatment were the PRAGs, the main polysaccharides liberated from grapes during the maceration.