Superoxes,high temperature universal phases in (GC)2

Most of the common classes of organic compounds chromatograph normally on Superoxes. There is no tailing or adverse effect from excessively different activity different activity coefficients. Superoxes are therefore universal phases for gas chromatography. This is also expressed by a wide useful temperature range from ～50° to ～300°. High MW Superox-4 has a MAOT about 20° higher than the lower MW Superox-0.1. Several applications illustrating the versatility of Superox phases in (GC)² are presented.     

阳离子香豆胶热裂解红外光谱研究

研究了香豆胶原粉、阳离子香豆胶的红外光谱归属,并测定了它们的热失重及相应热效应峰值的红外光谱(TG-IR)。根据不同温度下阳离子香豆胶光谱基团的吸收峰变化和热失重-红外光谱的分析,推断该样品可能的热解过程。     

杜仲的核磁共振指纹图谱研究

核磁共振氢谱（Proton Nuclear Magnetic Resonance,¹H NMR）是中药指纹图谱中一种鉴定和控制植物中药质量的新方法．本文采用CPMG（Carr-Purcell-Meiboom-Gill）脉冲序列采集了杜仲提取物的¹H NMR谱,通过完整还原振幅频率表（Complete Reduction to Amplitude-Frequency Table,CRAFT）分析技术对杜仲指纹图谱进行特征指纹分析,将待目标合物的信号从混合物图谱中剥离出来,实现了不分离样品而分析目标化合物信息的目的,从而对杜仲的特征化合物——松脂醇二葡萄糖苷（Pinoresinol Glucoside,PDG）进行了定性和定量分析．结果显示贵阳药用植物园所得杜仲的PDG含量为0.275 6%,相对标准偏差（Relative Standard Deviation,RSD）为1.69%,与高效液相色谱（High Performance Liquid Chromatography,HPLC）定量分析结果（含量为0.269 6%,RSD为0.65%）基本一致．另外,通过NMR检测与多变量数据建模相结合分析了杜仲提取物的全指纹图谱,结果显示同一采收期不同产地的杜仲药材有显著差异,这表明该方法可用于鉴定不同产地的药材,具有一定的实用意义．     

壳聚糖／黄原胶凝胶化性能的研究

壳聚糖-黄原胶通过改变质量分数(r)制备了混合凝胶.当多糖总浓度为4%,盐离子浓度为1 mol·L-1,壳聚糖质量分数为0.7,在80℃共混并恒温30 min,可达凝胶强度(G)的最大值;研究了制备温度(TP)、恒温时间(t)、体系中盐离子浓度及壳聚糖分子量(M)与脱乙酰度(DD)对凝胶化的影响.同时从其FTIR谱图上分析了这两种多糖凝胶化的作用机理.     

Vegetable proteins and milk puddings

In recent years, interest in animal free foods has increased tremendously due to factors like BSE crisis, rise of nutritionally dependent illnesses, like diabetes type II, cardiovascular and digestive diseases, along with ethic orientations of denying animal intakes of any kind. The use of proteins from leguminous seeds as an alternative to the animal proteins in dairy desserts was studied. Lupin, pea and soya protein isolates were used in combination with κ-carrageenan, gellan and xanthan gum, in order to obtain a synergistic effect. Milk puddings were also produced for comparison. Texture studies suggested that mixed protein–polysaccharide systems, with vegetable proteins and κ-carrageenan or gellan gum, would be good systems to develop vegetable gelled desserts. Rheological oscillatory measurements were carried out to clarify the kinetics of gelation and characterise the microstructure of the best performing products. Results from time sweep tests showed that formulations with gellan gum present an industrial advantage over formulations with κ-carrageenan, since the maturation time for gellan gels is of the order of 5–10 h compared with 4–6 days in the case of κ-carrageenan. All the mixed gels presented the typical weak gel structure; therefore, it was possible to perform steady-state measurements, which allowed the observation of a shear-thinning behaviour for all gels.     

M~（n＋）－Br~－－R6G－PVA－AG高灵敏显色比较研究

研究在ＰＶＡ－ＡＧ（聚乙烯醇－阿拉伯胶）存在和不同酸度下，Ｍｎ＋－Ｂｒ－－Ｒ６Ｇ（金属离子－溴化物－罗丹明６Ｇ）的显色体系．文中列出几个摩尔吸收系数ε＞４．３×１０５的高灵敏显色体系的分析特性，并用于测定水样中铅．     

杜仲黄酮的提取及抗氧化活性研究

采用正交试验法研究了杜仲黄酮的最佳提取工艺条件,以猪油为底物,采用碘-硫代硫酸钠滴定法测定了杜仲黄酮对猪油的抗氧化活性及与有机酸的协同效应.结果表明:杜仲黄酮的最佳提取工艺条件为用质量分数为70%乙醇、料液比(g∶mL)为1∶10、80℃条件下提取3次、每次回流2 0h.杜仲黄酮对猪油具有明显的抗氧化活性,部分有机酸对其具有一定的增效作用,添加质量分数为0 30%杜仲黄酮可使猪油在20℃下的货架寿命由2 5个月延长至8 1个月.     

酶法提取杜仲叶中绿原酸的实验研究

通过对酶法提取杜仲叶中绿原酸的影响因素分析得到最佳提取工艺参数:蒸馏水浸润→纤维素酶(45℃)和果胶酶(55℃)破坏细胞壁和大分子有机物(恒温10 min)→加热水恒温提取(50℃提取2次,每次10 min)→真空浓缩得粗品→重结晶得纯品(纯度为99.21%).本方法提取时间短、提取率高、杂质含量少,具有可操作性.     

An Injectable System for Local and Sustained Release of Antimicrobial Agents in the Periodontal Pocket

Periodontitis treatments usually require local administration of antimicrobial drugs with the aim to reduce the bacterial load inside the periodontal pocket. Effective pharmaceutical treatments may require sustained local drug release for several days in the site of interest. Currently available solutions are still not able to fulfill the clinical need for high‐quality treatments, mainly in terms of release profiles and patients' comfort. This work aims to fill this gap through the development of an in situ gelling system, capable to achieve controlled and sustained release of antimicrobial agents for medium‐to‐long‐term treatments. The system is composed of micrometer‐sized β‐cyclodextrin‐based hydrogel (bCD‐Jef‐MPs), featured by a strong hydrophilic character, suspended in a synthetic block‐co‐polymer solution (Poloxamer 407), which is capable to undergo rapid thermally induced sol–gel phase transition at body temperature. The chemical structure of bCD‐Jef‐MPs was confirmed by cross‐correlating data from Fourier transform infrared (FTIR) spectroscopy, swelling test, and degradation kinetics. The thermally induced sol–gel phase transition is demonstrated by rheometric tests. The effectiveness of the described system to achieve sustained release of antimicrobial agents is demonstrated in vitro, using chlorhexidine digluconate as a drug model. The results achieved in this work disclose the potential of the mentioned system in effectively treating periodontitis lesions.

     

Locust Bean Gum Hydrogels Formed by Freezing and Thawing

Locust bean gum (LBG) hydrogels were prepared by freezing and thawing. It was found that the junction zone of LBG hydrogels is tightly formed by repeating freezing and thawing. During this process, LBG molecules not connected with the junction zone are excluded from the gel portion and the remaining molecules gradually form densely packed hydrogels. Molecular conformation in the sol state affects the rate of the junction formation. Obtained LBG hydrogels are thermally stable and no gel-sol transition was observed in temperatures from 40 to 100 °C by the observation of differential scanning calorimetry (DSC). Non-freezing water content calculated from the DSC melting peak of water in the gel indicates that the junction zone became dense with increasing freezing and thawing.