西兰花种子提取萝卜硫素的酶解体系

以提取萝卜硫素主要酶解因素:pH、催化缓冲液类型、Zn2+浓度、Vc的浓度为4个考察因素,分别设立3个水平,采用L9(34)正交试验设计,优化提取酶解体系.结果表明,各因素的重要性顺序为:pH＞催化缓冲液类型＞Vc的浓度＞Zn2+浓度.西兰花种子生产萝卜硫素的最佳条件为:pH 5.0、Zn2+浓度为0.1mol/L、Vc的浓度为0.5mg/mL、以0.1mol/L醋酸-醋酸钠萝卜汁缓冲液为酶解缓冲体系.验证结果显示优选的缓冲液体系高效、稳定,可以作为西兰花种子提取萝卜硫素的酶解体系.     

硫酸高铈铵分光光度法测定葡萄籽提取物中原花青素

建立了葡萄籽提取物中原花青素测定的新方法 硫酸高铈铵分光光度法。它是基于原花青素与Ce4 在强酸性介质中反应生成无色的Ce3 ,通过测定黄色高铈盐的吸光度,间接测定原花青素,Ce4 在319nm波长处具有最大吸收。该方法的线性范围为0.12～10μg mL,RSD为0.98%～1.1%,回收率为97.2%～102.8%,相关系数r=0.9992,检出限为0.04μg mL。     

Ultrasound-assisted extraction and determination of tartaric and malic acids from grapes and winemaking by-products

The optimization of an ultrasound-assisted extraction (UAE) method for tartaric and malic acids from grape derived samples is shown. A fractional factorial experimental design allowed for the determination of the effects of seven extraction variables. Relationships between all the variables were examined. By applying graphical analysis, the best extractions conditions were obtained. The most important variables were the extracting liquid and the extraction temperature. Later, a central composite design was applied for optimizing the temperature and the composition of the extracting liquid. The optimized method was applied to grapes and to winemaking by-products. The repeatability of the method was studied and the recovery of tartaric and malic acids was established. Organic acids quantification was done by liquid chromatography (LC) using a post-column buffer and a conductivity detector.     

天然染料敏化太阳能电池的制备——一个大学化学综合性实验

介绍一个研究探索型的大学化学综合性实验——天然染料敏化太阳能电池的制备。内容包括天然染料的提取,天然染料及其敏化的光阳极的紫外-可见吸收光谱的测试,染料敏化太阳能电池的制备以及光电性能测试等。通过本实验的实践,可以让学生更好地掌握相关专业知识,提高实验操作技能和专业素质,激发学生对科学研究的兴趣,培养科研探究能力。     

Comparison of silica gel modified with three different functional groups with C-18 and styrene-divinylbenzene adsorbents for the analysis of selected volatile flavor compounds

A comparison of SPE cartridges produced in authors laboratory containing silica modified by addition of three functional moieties with standard C-18 and SDVB cartridges was made in terms of their applicability for the isolation of flavor compounds. Compounds found in wine and grapes were used for model mixture, which was spiked into a grape juice. Functionalized phases for SPE were prepared modifying silica gel with alkoxysilanes with different functional groups: (3-(phenylamino)-propyltrimethoxysilane, octyltriethoxysilane and octadecyl-silane. The functionalization was carried out by the dry method, which resulted 5, 10 and 20 weight parts of initial support. Functionalized phases were characterized using FT-IR, elemental analysis and NMR.Performance for new phases compared to “standard” ones (C-18 and SDVB (styrene–divinylbenzene) varied, depending on the group or type of analyzed compound. They were more efficient in extraction of methyl anthranilate and vanilins. For extraction of terpenes, C-6 alcohols, isoprenoids, benzene derivatives and phenols their efficiency was comparable to that of C-18.Functionalized laboratory-made mixed phases are suitable for extraction of flavor compounds from grape juice. They are suitable for extraction of compounds belonging to different chemical classes with the efficiency comparable to C-18 and SDVB phases. The production of such functionalized phases can be easily performed in the laboratory, at a very low cost, comparing to C-18 or SDVB cartridges. This makes the proposed functionalized phases an interesting alternative, in sample preparation for analysis and particularly in preparative/flash chromatography.     

Effects of High-Pressure Treatment on the Sensory Quality of White Grape Juice

The effects of high-pressure treatment on the colour (objective measurement) and sensory characteristics of white grape juice were studied during storage at 4 °C for 60 days. Grape juice was subjected to three different treatments: 400 or 500 MPa at 2 u °C, and 400 MPa at 40 °C during 10 min. Untreated juice was used as control. Colour parameters (CIE L * a * b *), hue angle (tan m 1 b */ a *), chroma {( a * 2 + b * 2 ) 1/2 }, luminosity Q *{(10 2 log( L *) + 100} and saturation S *( C */ L *) were measured. Juices were evaluated for sweetness, acidity, off-flavour and aroma. High-pressure treatments did not affect the colour parameters of juice, and similar sensory characteristics were observed in both control and treated samples on the first day. The colour and sensory characteristics of pressure-treated samples remained more stable than those of the control juice during 60 days of storage. The control juice was slightly fermented developing some changes in flavour and colour.     

Reactivity of wine polyphenols under oxidation conditions: Hemisynthesis of adducts between grape catechins or oak ellagitannins and odoriferous thiols

The reasons for the loss of characteristic odoriferous thiols during the aging of wine in oak-made barrels and subsequent storage in bottles have been in part attributed to covalent capture of these thiols by polyphenolic wine components that are dehydrogenated into electrophilic ortho-quinones upon wine oxygenation. Herein, FeCl₃ was used as oxidant in oxygen-deprived aqueous solutions to dehydrogenate grape (epi)catechins and oak ellagitannins in the presence of two typical odoriferous thiols, 2-furanmethanethiol (2FMT) and 3-sulfanylhexan-1-ol (3SH). The preparative-scale conditions used enabled the isolation of six novel 2FMT-bearing (epi)catechin derivatives, three known 3SH-bearing catechin derivatives (the structures of two of those were revised to be strictly derived from 1,6-conjugate addition), three novel 2FMT-bearing castalagin derivatives, and one novel 3SH-bearing castalagin derivative. The structures of these castalagin-based thio-adducts revealed that the capture of thiols by the different dehydrogenated pyrogallol rings of castalagin starts at ring IV, then ring III, and finally ring V.     

Highly improved electrocatalytic behavior of sulfite at carbon ionic liquid electrode: application to the analysis of some real samples

The electrocatalytic oxidation of sulfite was investigated at carbon ionic liquid electrode (CILE). This electrode is a very good alternative to previously described electrodes because the electrocatalytic effect is achieved without any electrode modification. Comparative experiments were carried out using carbon paste electrode (CPE) and glassy carbon electrode (GCE). At CILE, highly reproducible and well-defined cyclic voltammograms were obtained for sulfite with a peak potential of 0.55 V vs. Ag/AgCl. Sulfite oxidation at CILE does not result in deactivation of the electrode surface. The kinetic parameters for this irreversible heterogeneous electron transfer process were determined. Under optimal experimental conditions, the peak current response increased linearly with sulfite concentration over the range of 6-1000 μM. The detection limit of the method was 4 μM. The method was applied to the determination of sulfite in mineral water, grape juice and non-alcoholic beer samples.     

Deriphat 2-DE to visualize polyphenol oxidase in Moscato and Prosecco grapes

The Deriphat 2-DE was used to visualize polyphenol oxidase (PPO) isoforms of Moscato and Prosecco grape extracts, partially purified and characterized. Catecholase has similar values in the two varieties, whereas Moscato cresolase data are almost 54% higher. In the first dimension, the PPO of both varieties may be detected by SDS-PAGE, but native PAGE (N-PAGE) gave negative results. For this reason, the samples were solubilized in the zwitteronic detergent Deriphat, which was also included in the gel and the cathodic buffer. Deriphat migrated together with the cathodic buffer, maintaining protein solubility and revealing the PPO profiles of Moscato and Prosecco extracts in native conditions. The combination of Deriphat-PAGE (D-PAGE) and SDS-PAGE (2-DE) also resulted in improved separation efficiency in resolving PPO and specialized stains in evaluating PPO activities. The control, represented by IEF for the first-dimensional separation, had a lower number of spots, demonstrating the higher capacity of Deriphat 2-DE to isolate PPO isoforms from grape extracts. The Deriphat 2-DE method described here is simple but powerful, and the resulting information will be a useful tool for further proteomic research.     

凤凰木种子毒蛋白的高效凝胶过滤色谱分析

介绍用ＨＰＧＦＣ（高效凝胶过滤色谱）对凤凰木种子中提取的３种毒蛋白分别进行色谱分析。并对分离的蛋白峰进行紫外光谱扫描来确认蛋白的纯度。根椐标准相对分子质量曲线,分别得到它们的相对分子质量并与ＳＤＳ－ＰＡＧＦ（十二烷基磺酸钠－聚丙烯酰胺凝胶电泳）所得结果进行比较,用柱后衍生法测定了３个蛋白各自的氨基酸组成。