The Study on the Thermal Stability of CLA in Egg Yolk

Conjugated linoleic acids (CLA) have been a subject of extensive investigation for their anticarcinogenic, hypolipidemic, antiatherosclerotic and immune-enhancing activities. Stability of CLA in foods has not received much attention by both academics and industry. Although CLA has shown many beneficial effects, its decomposition must be prevented when CLA in foods is processed, stored and transported. However, no study to date has addressed the stability of CLA in foods. The present study was carried out further to examine the stability of CLA in egg yolk during the storage and frying, using gas liquid chromatography (GLC) and silver ion high-performance liquid chromatography (Agt-HPLC). The eggs, containing 4.0% CLA per gramme of egg yolk, were 40s. Either storage for 6 months or frying for 40 s did not significantly change the composition of CLA in egg yolk. However, the degradation of CLA was statistically significant when the CLA components of egg yolk protected CLA from degradation. It is concluded that CLA is well preserved in egg before it is consumed.     

Triterpene Glycosides of Tetrapanax papyriferum. I. Isolation and Structure of Glycosides St-H2 and St-I2 from Stem Bark

Stem bark ofTetrapanax papyriferumC. Koch., Araliaceae, yielded new triterpene glycosides 28-O--L-rhamnopyranosyl-(14)-O-(6-O-acetyl--D-glucopyranosyl)-(16)-O--D-glucopyranosyl esters of the 3-O-[-D-glucopyranosyl-(13)-[-D-galactopyranosyl-(12)]-O--L-arabinopyranosides of oleanolic and echinocystic acids. The structures of these substances were established using chemical and physicochemical methods     

Interaction of Hydroxylamine with Esters of 2-Oxobutenoic Acids. Synthesis of 1-Hydroxy-3-hydroximino-2-pyrrolidinones

New 3-hydroximino-1-hydroxy-2-pyrrolidinones have been synthesized by the interaction of NH₂OH and NH₂OBn with the methyl esters of 2-oxo-3-butenoic acid derivatives. Some intermediate compounds have been isolated and identified and the reaction mechanism is discussed.     

Synthesis of natural pulvinic acids based on a ‘[3+2] cyclization-Suzuki cross-coupling’ strategy

A number of pulvinic acid natural products were prepared based on Suzuki cross coupling reactions of α-hydroxy-γ-alkylidenebutenolides which are readily available by cyclization of 1,3-bis-silyl enol ethers with oxalyl chloride. The formal total synthesis of pulvinic acid, atromentic acid, gomphidic acid and of 4-hydroxypulvinic acid, 4′-hydroxypulvinic acid and iso-gomphidic acid are reported. In addition, total syntheses of pinastric acid, xerocomic acid and variegatic acid were accomplished.     

Relationship between the molecular structure of amino acids and dipeptides and thermal sublimation effects

This paper reports on our mass spectrometric study of sublimation of glycine and DL-alanyl-glycine (Ala-gly). The sublimation enthalpy of Ala-gly has been determined by generalization of the data obtained and the results of AM1 quantum-chemical calculations. A relationship has been found between the sublimation enthalpy (ΔH _subl), heat capacity (C _P), and the sum of bond lengths (Σn _i l _i ) in 17 α-amino acid and 9 dipeptide molecules. Correlations are suggested for evaluating ΔH _subl of amino acids and peptides.     

Novel polysiloxane formation process from dimethyldiethoxysilane in the presence of oxalic acid

Polysiloxane formation in dimethyldiethoxysilane (DMDES)-ethyl alcohol (EtOH(D))-oxalic acid (OA) (DMDES:EtOH(D):OA=1:2:0.5) and DMDES-dimethylsulfoxide (DMSO)-OA (DMDES:DMSO:OA=1:2:0.5) systems was investigated by gas chromatography-mass spectrometry and ²⁹Si-nuclear magnetic resonance. While the DMDES-EtOH(D)-OA system was homogeneous, the DMDES-DMSO-OA system consisted of two immiscible phases. In both systems, ethoxy-terminated linear oligomers ((EtO)Me₂SiO(Me₂SiO)_nSiMe₂(OEt); n=0–4, Et = C₂H₅, Me = CH₃) and cyclic tetramer ((Me₂SiO)₄) were identified. The reaction mechanism for polysiloxane formation is discussed.     

A stereocontrolled route to protected isocyanates from alcohols

Full details are given for a modified Mitsunobu approach to the formation of N-alkylated 1,2,4-dithiazolidine-3,5-diones 2 from a wide range of alcohols 10 with predominantly, inversion of configuration. The resulting products 2 can be regarded as protected isocyanates 6.     

The use of chiral interaction reagents in the separation of D(−)-and L(+)-ascorbic acid by ion interaction reversed-phase HPLC

Summary An HPLC reversed-phase ion interaction reagent method is presented, which makes use of chiral compounds as the interaction reagents. By employing the optical isomeric forms of malic, tartaric and mandelic acids as the interaction reagents, a good separation of D(−) and L(+) ascorbic acid has been achieved. The method has also been applied to the identification of vitamin C in some medical formulations. The separation of te enantiomeric forms of DL malic acid has been attempted and a shor discussion is presented about the elution sequence in chromatographic separation of D- and L-enantiomers.