配糖蛋白B—阳离子丙烯酸树脂微胶囊的性能研究

本文研究了配糖蛋白B-阳离子丙烯酸树脂微胶囊的形态、粒径及粒径分布,并在模拟胃液的酸性缓冲液中进行了微胶囊的溶解释放试验。结果表明该微胶囊能溶于人体的胃液中,可配制适合儿童口服的混悬剂。     

断续流动-氢化物发生原子荧光法测定浓缩苹果汁中的砷

用断续流动－氢化物发生原子荧光法测定了浓缩萍果汁中的砷含量。确定了仪器的最佳条件，探讨了酸介质，硫脲－抗坏血酸用量，硼氢化钾加入量对测定As的影响。在选定的操作条件下，砷的检限为0．43ng/mL，相对标准偏差为3．4％－6．3％，加标回收率为94．0％－101．5％本方法简便，快速，灵敏，准确，应用于浓缩苹果汁中As的测定，得到满意的结果。     

A concise synthesis of (2S,4R)- and (2S,4S)-4-methylglutamic acid

A concise, multi-gram scale method for producing the bioactive and enantiomerically pure epimers, (2S,4R)- and (2S,4S)-glutamic acids, in a single synthetic scheme is described.     

Quantitative determination of formic acid in apple juices by H NMR spectrometry

A quantitative determination method of formic acid in apple juices is proposed by means of the proton nuclear magnetic resonance (¹H NMR) technique. Formic acid gives a singlet signal at the 8.2-8.4 ppm interval of the spectrum, and its area is used to determine the concentration of the acid. 1,3,5-Benzenetricarboxylic acid is added to the juice as an internal standard. Since the chemical shift of both species varies with the pH, ascorbic acid is also added to adjust it at 2.74 and to avoid the overlapping of the signals. Recoveries between 95 and 109% are obtained when the standard addition method is applied to the juices of five different cider apple varieties. The coefficient of variation obtained is 3.9% for intra-day repeatability (n = 5), and 4.6% for inter-day repeatability (n = 10). The limit of detection is 1.49 mg/l, calculated from “3S_y/x + intercept”. The described method is direct and no previous derivatization is needed.     

Pheromone, 3.Mitt.: Eine einfache Methode zur Steuerung der Reduktion von α-Alkoxy-carbonylverbindungen

Summary Enantiomerically pure 1,2-diols bearing optionallysyn oranti configurated secondary hydroxylic groups are synthesized from acetal-protected cyanohydrins. After resolution of the diastereomers the cyanohydrins are converted into -alkoxy-ketones by Grignard-reaction followed by reduction using common chelating or non-chelating agents. Among others syntheses of enantiomerically pure pheromones,endo-Brevicomin,exo-Brevicomin and Dispalure are given as examples.

Prof. Dr. Hans Berbalk zum 70. Geburtstag gewidmet     

罐装橙汁超高温瞬时灭菌的数值模拟研究

由于对橙汁的灭菌工艺没有进行精确的研究,在橙汁的实际生产中经常是使用过度灭菌来保证果汁灭菌的彻底。过度灭菌不但引起橙汁生产的能耗增加而且会导致橙汁的营养成分的损失。本文分析了果汁中常见的细菌,得出了灭菌结束时所需的最低温度;在此基础上利用数值模拟的方法对橙汁的超高温瞬时灭菌进行了计算。同时使用实验对CFD计算的结果进行了验证,误差在9.5%以内,表明CFD对橙汁的超高温灭菌的模拟是可行的。模拟得出了不同温度时的灭菌的最理想时间条件分别为:135℃(408 K),13 s;140℃(413K),12 s;145℃(418 K),12 s;150℃(423K),11 s。     

纯奇点范畴中的Buchweitz定理

我们定义纯奇点范畴D_(psg)~b(R)为有界纯导出范畴D_(pur)~b(R)与纯投射模构成的有界同伦范畴K~b(■)的Verdier商,得到了纯奇点范畴D_(psg)~b(R)三角等价于相对纯投射模的Gorenstein范畴的稳定范畴■的一个充分必要条件.同时,还给出三角等价D_(psg)~b(R)≌D_(psg)~b(S)的充分条件,这里R和S都是环.     

MWCNTs-ZrO2 as a reusable heterogeneous catalyst for the synthesis of N-heterocyclic scaffolds under green reaction medium

A simple, efficient, and facile heterogeneous multi-walled carbon nanotubes-zirconia nanocomposite (MWCNTs-ZrO₂) has been synthesized using natural feedstock coconut juice (água-de-coco do Ceará). The synthesized catalyst was characterized by Fourier transform infrared spectroscopy, X-ray diffraction, field emission scanning electron microscopy, and X-ray photoelectron spectroscopy analysis. The heterogeneous nanocomposite has been used for one-pot synthesis of various N-heterocyclic compounds like pyrazoles, 1,2-disubstituted benzimidazoles, 2-arylbenzazoles, and 2,3-dihydroquinazolin-4(1H)-ones under green reaction medium at room temperature. This novel method has several advantages, such as short reaction time, simple work-up, excellent yield, and green reaction conditions. The catalyst was recycled up to four times without significant loss in catalytic activity.     

Changes in Phenols,Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.