新型羧酸盐三子表面活性剂的合成与性能

以癸酸、二氯亚砜和液溴为原料合成中间体α-溴代癸酸,再用α-溴代癸酸与1,1,1-三(羟甲基)乙烷经醚化反应后,与甲醇经酯化反应生成酯,最后酯通过水解合成新型的三子阴离子表面活性剂.利用IR、1HNMR和13CNMR对中间体进行了结构表征,利用IR对目标产物进行了结构表征.对三子表面活性剂的性能进行测定,结果表明,该三子表面活性剂的临界胶束浓度(cmc)为0.126mmol/L,表面张力(γcmc)为29.27 mN/m.     

单烷基二苯醚双磺酸钠的合成及表面性能研究

以脂肪醇(C_8、C_(12)和C_(16))和二苯醚为原料,在自制催化剂的催化下进行烷基化反应合成了烷基二苯醚并经减压蒸馏得到单烷基二苯醚。单烷基二苯醚经发烟硫酸(含20%游离SO3)磺化、Na OH水溶液中和后得到单烷基二苯醚双磺酸钠(MADS),产物用高效液相色谱、红外光谱以及电喷雾质谱进行了分析表征。研究了单烷基二苯醚双磺酸盐的表面性能及无机盐(Na Cl)对其表面性能的影响。结果表明,随着烷链长度的增加,单烷基二苯醚双磺酸钠的临界胶束浓度(cmc)逐渐减小,而临界胶束浓度处的表面张力值(γcmc)逐渐增加;随着Na Cl浓度的增加,单烷基二苯醚双磺酸钠的cmc及γcmc均降低。     

聚醚氨基改性三硅氧烷的制备及性能

将1,1,1,3,5,5,5-七甲基三硅氧烷(HMTS)和烯丙基缩水甘油醚(AGE)在氯铂酸催化下,经硅氢加成反应制得环氧基改性三硅氧烷(ETS),再将其和聚醚胺(ED900)进行开环反应制得了一种新型聚醚氨基改性三硅氧烷(PEATS).用IR对ETS和PEATS的结构进行了表征,并对PEATS的界面性能、发泡性能、在硬水中的稳定性和在织物整理中的应用性能进行了测试.结果表明:PEATS溶液的最低表面张力(γcmc)为26.2 mN/m,临界胶束浓度(cmc)为0.9 g/L;质量分数为0.1%的PEATS水溶液的发泡力为1.47,5 min的稳泡性为0.57;在硬水中的稳定性为5级.随着整理浴液中PEATS用量的增加,被整理织物的柔软性提高,白度降低,但对吸湿性影响不大,和空白布样的吸湿性相近.     

N-月桂酰基丙氨酸钠的合成及其性能的研究

以月桂酰氯和丙氨酸为原料,在碱性条件下,经缩合反应制得了N-月桂酰基丙氨酸钠(SLA),并对合成工艺进行了优化.采用红外光谱和核磁共振谱对产物结构进行了表征,还对产物的表面活性和应用性能进行了测试.研究结果表明,合成SLA的最优工艺条件为:以水和丙酮为溶剂,V(水):V(丙酮)=4:6,n(丙氨酸):n(月桂酰氯)=2:l,pH=9,20℃反应4 h.在此条件下,SEA的产率可达87.5%.SLA的临界胶束浓度(cmc)为6.7×10-3mol/L,γcmc为39.1 mN/m,c20为0.87×10-4mol/L,具有良好的泡沫性能和钙皂分散性能,但乳化性能不佳.     

端氨基聚醚有机硅表面活性剂的合成及性能

在Pt催化下,将α,ω-含氢硅油(α,ω-PHMS)和烯丙基缩水甘油醚(AGE)经硅氢加成反应制得端环氧基改性有机硅(TEMS),再与聚醚胺(ED600)进行开环反应,合成了一种新型端氨基聚醚有机硅表面活性剂(TAPESS).用红外光谱对TEMS和TAPESS进行结构表征,并对TAPESS的界面性能、发泡性能、乳化力、增溶力、耐酸碱盐稳定性和在硬水中的稳定性等进行了研究.结果表明:TAPESS水溶液的临界胶束浓度(cmc)为1.2 g/L,表面张力(γcmc)为27.6 m N/m.质量分数为0.5%的TAPESS水溶液的发泡力为1.93,5 min的稳泡性为0.393,对苯的增溶力为6.5,对5#机油的乳化力是740 s,在硬水中的稳定性为4级.TAPESS溶液具有良好的耐酸、碱、盐等化学稳定性.     

阳-非离子型双子有机硅表面活性剂的制备及性能研究

以端含氢硅油(PHMS)、烯丙基聚氧乙烯聚氧丙烯环氧基醚(APEE)和三乙胺(TEA)为原料,经硅氢加成反应和季铵化开环反应合成了一种阳-非离子型双子有机硅表面活性剂(QAGS)。用红外光谱对QAGS的结构进行了表征,并对QAGS的临界胶束浓度(cmc)、表面张力(γcmc)以及耐硬水稳定性等进行了测试。结果表明,QAGS的cmc为1.0 g/L,γcmc为25.7 m N/m,在硬水中的稳定性达5级。     

反应性异噻唑啉酮类抗菌整理剂的制备及应用

以2-正辛基异噻唑啉酮为原料,通过两步反应合成了一种反应性异噻唑啉酮类抗菌整理剂。性能测试表明,当抗菌整理剂乳液用量达到10%(owf)时,经50次水洗后对大肠杆菌的抗菌率可达到95.90%,表明整理后织物具有优良的抗菌效果和耐洗性能。物理机械性能测试表明,整理前后织物的白度、顶破强力指标变化较小,表明制备的整理剂适宜棉织物的耐久抗菌整理。     

季铵化三硅氧烷的制备及其应用性能

在氯铂酸催化下,1,1,1,3,5,5,5-七甲基三硅氧烷(HMTS)和烯丙基缩水甘油醚(AGE)经硅氢加成反应制得环氧基三硅氧烷(ETS),再与四甲基乙二胺(TMDEA)进行开环加成反应,制得一种新型季铵化三硅氧烷(QATS)。用IR对QATS的结构进行表征,并对QATS的界面性能、发泡性能和在织物整理中的应用性能进行研究,结果表明,QATS溶液的临界胶束浓度(cmc)为0.7 g/L,此时的表面张力(γcmc)为26.4 mN/m。质量分数为0.1%的QATS水溶液的发泡力为2.20,5 min的稳泡性为0.167,QATS产生泡沫后泡沫易消失。与市售氨基硅整理剂(ASO)相比,QATS整理织物的柔软性比ASO稍差,但白度和吸湿性比ASO好得多。     

磷酸酯型氟硅表面活性剂的制备及性能研究

以含氢氟硅油(FPHMS)、聚乙二醇单烯丙基醚(FAE-10)和磷酸等为主要原料,经硅氢加成反应、酯化反应制得一种磷酸酯型氟硅表面活性剂(PFSS)。用红外光谱(IR)对其结构进行了表征,并对PFSS的临界胶束浓度(cmc)、临界表面张力(γcmc)、耐酸碱盐性、在硬水中的稳定性以及对整理织物的应用性能等进行了测试。结果表明:PFSS水溶液的γcmc为28.4 m N/m,cmc为0.2 g/L。PFSS溶液具有很好的耐酸碱盐稳定性,在硬水中的稳定性为5级。和空白布样相比,经PFSS水乳液整理的织物柔软性能显著提高,白度和吸水性几乎不变。随PFSS用量的增大,整理织物的柔软性呈先提高后下降的趋势,但织物白度和吸水性变化不大。整理织物对菜籽油的拒油性按照AATCC 118进行评级,结果为合格,对可乐、茶水、墨水的去污效果均达5级。     

月桂酰丙氨酸的胶束行为研究

测定了月桂酰丙氨酸(LA)的中和点和表面张力;探究了pH、温度及离子强度对表面张力的影响,计算了LA的一些物理参数。结果表明:LA的中和点pH为7.8。在pH为7～11时,随着pH升高,LA的cmc、γcmc及Amin增加,Гmax降低;在pH为7、9时,LA溶液形成不对称形状的胶团;在pH为11时形成球形胶团。在温度为25～45℃时,cmc及γcmc随着温度的升高而降低,ΔGmic均为负值,ΔHmic均为正值,胶束化过程是自发的吸热熵驱动过程。随着NaCl浓度的升高,cmc及Гmax降低,Amin升高,γcmc变化不明显。     

Phenolic glucosides in bread containing flaxseed

Three phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid glucoside and ferulic acid glucoside, were analyzed in commercial breads containing flaxseed. The total phenolic glucoside content ranged from 15 to 157 mg/100 g dry bread. Secoisolariciresinol diglucoside was the dominating phenolic glucoside with an average relative content of 62%, followed by p-coumaric acid glucoside (20%) and ferulic acid glucoside (18%). Strong positive correlations between the phenolic glucosides were found, indicating no major effect of raw material or bread-making process on the relative content of the phenolic glucosides in flaxseed.     

Composition and properties of flaxseed phenolic oligomers

An extract from flaxseed containing oligomeric structures of the phenolic glucosides secoisolariciresinol diglucoside (SDG), p-coumaric acid glucoside and ferulic acid glucoside was fractionated into three oligomeric fractions (F50, F60 and F70) by reversed phase liquid chromatography and further subfractionated by Sepharose CL-6B. The F50 fraction, which had the highest proportion of hydroxycinnamic acid glucosides, was also fractionated on Sephadex LH-20 according to hydrophobicity and size. The different separations resulted in complex profiles of UV-absorbing molecules. HPLC analyses indicated that reversed-phase chromatography separated the oligomers according to composition of the phenolic glucosides, while the subfractionation revealed that other structural features of the oligomers were also important. Using the DPPH radical, SDG and oligomeric fractions showed similar hydrogen-donating abilities comparable to ferulic acid but higher than α-tocopherol, which suggests that SDG was the only active antioxidant.     

The content of crude glucosides and glucosinolates in Japanese rapeseed varieties

The best investigated group of rapeseed glucosides are the glucosinolates [4, 6, 8]. In previous studies there were also revealed other glucoside compounds in rapeseed [1]. Separating ethanol rapeseed extract (earlier purified by separation from water phase to butanol) on Sephadex LH-20 column 3 sugar maxima and 6 maxima in UV (235 nm) were found in the elution profile. As glucosides, including glucosinolates, are biologically active, it was decided to investigate their presence in Japanese rapeseed varieties of rapeseed.     

Limonoids and Flavonoids in Juices of Oroblanco and Melogold Grapefruit Hybrids

Oroblanco and Melogold are hybrids obtained from pummelo and grapefruit. Limonoids and flavonoids in both juices were analyzed. Oroblanco and Melogold juices contained low concentrations of limonoid glucosides, an average of 99 and 59 ppm, respectively. However, they contained relatively high concentrations of bitter limonoid aglycones, limonin and nomilin, at levels above the limonin bitterness threshold. For comparison, limonoid glucosides in juices of grapefruit, another pummelo hybrid, were also analyzed. Limonin glucoside was the major limonoid glucoside in all juices analyzed. Nomilin glucoside and nomilinic acid glucosides were also present. Oroblanco and Melogold juices contained bitter flavonoids normally found in grapefruit and pummelo including naringin, neohesperidin and poncerin in total amount of 440 ppm in Oroblanco juice and 495 ppm in Melogold juice. They also contained several other nonbitter flavonoids found in grapefruit.     

Limonoid Glucosides in Commercial Citrus Juices

Commercial citrus juices were found to contain very high concentrations of limonoid glucosides. TLC analyses showed the presence of these compounds averaging 320, 190 and 82 ppm in orange, grapefruit and lemon juices, respectively. The major glucoside in citrus juices was limonin 17-O-β-D-glucopyianoside, which constituted over 50% of the total limonoid glucosides in the juices.     

两种加香方式下7种葡萄糖苷配基在烟气中的裂解转移规律

目的:研究7种葡萄糖苷添加到卷烟纸上裂解产生的糖苷配基在主流和侧流烟气中的转移规律。方法:将5-甲基糠醇葡萄糖苷、薄荷醇葡萄糖苷、大茴香醇葡萄糖苷、叶醇葡萄糖苷、苯乙醇葡萄糖苷、乙基香兰素葡萄糖苷和香兰素葡萄糖苷7种单体香料按烟丝重量的0.01%分别涂抹到卷烟纸表面和注射到卷烟中,测定两种加香方式下其裂解的糖苷配基在主流烟气和侧流烟气中的裂解转移率,在此基础上分别以0.001%,0.010%,0.050%的添加量涂抹到卷烟纸上,测定7种糖苷配基在主、侧流烟气中的转移率。结果:烟丝加香方式下7种糖苷配基在主流烟气中的转移率高于卷烟纸加香方式,而侧流烟气中的转移率与之相反;糖苷配基在主流烟气和侧流烟气中转移率最高的为5-甲基糠醇,最低的为薄荷醇,其他依次为叶醇、大茴香醇、苯乙醇、乙基香兰素和香兰素;0.001%添加量条件下,7种糖苷配基在主流、侧流烟气中的转移率分别为0.27%~1.24%,0.42%~1.71%,0.010%添加量下分别为0.38%~1.87%,0.54%~2.52%,0.050%添加量下分别为0.31%~1.56%,0.47%~2.19%。结论:3个添加量下,7种糖苷配基在侧流烟气中的转移率均高于主流烟气中的;糖苷配基在主流和侧流烟气中均表现出随添加量的增加先增加后降低的趋势。     

Quercetin content in stored onions (Allium cepa L.): effects of storage conditions,cultivar, lifting time and nitrogen fertiliser level

Storage experiments with commercial cultivars of onion (Allium cepa L.) were performed at low constant temperature (1°C) and at higher variable temperature (～8°C). Cultivar differences in quercetin glucoside content were significant, but neither nitrogen fertiliser level nor lifting time had more than minor effects at start of storage or after 3 or 5 months of storage. The role of onion size for quercetin glucoside content and composition was inconsistent but seemed to be of minor importance. Irrespective of storage conditions, the content of quercetin glucosides only showed minor reduction and the composition was unchanged. After 5 months of storage, onion sprouting was recorded during a shelf‐life period of 9 weeks at room temperature. Early lifting resulted in onions with low sprouting and good storage abilities without negative effects on quercetin glucoside content. The results suggest that it may be possible to minimise nitrogen fertiliser levels without negative effects on onion yield, quercetin glucoside content or storage capacity. Copyright © 2007 Society of Chemical Industry     

Effect of genotype and environment on vicine and convicine levels in fababeans (Vicia faba minor)

The concentrations of vicine and convicine (1.94 and 0.83%, dry basis, respectively) in fababeans were highest in young seeds and decreased rapidly with maturity. By 21-28 August 1978 the concentrations had levelled off and the rank order of four cultivars, which differed widely in days required to mature, remained unchanged for the rest of the growing season. Analysis of variance on 36 fababean cultivars grown at different locations and years in Saskatchewan showed that genotype and environment had highly significant (P=0.01) effects on the glucoside level of fababean samples. Although lower in concentration (mean=0.31%), convicine showed greater variability among cultivars than vicine (mean = 0.66%). The glucoside contents of 242 diverse cultivars grown at Saskatoon ranged from 0.44 to 0.82% for vicine and 0.13 to 0.64% for convicine with the lowest cultivar containing 0.62% total glucoside. Individual seeds of a cultivar differed greatly in glucoside content and could become another source of variability for plant breeding and selection of low-glucoside cultivars. Hulls were relatively free of glucosides but, despite variations in hull content, it was unnecessary to dehull samples before analysis.     

Bitter taste in cassava roots correlates with cyanogenic glucoside levels

Cassava roots contain cyanogenic glucosides. Malawian farmers classify cultivars into two groups based on the perceived danger of eating raw roots that they associate with bitterness. In the vernacular, cultivars that produce roots with bitter taste are called vyakubaba (bitter), whereas those yielding non‐bitter roots are called vyakuzizra (cool). In the scientific literature they are distinguished as ‘bitter’ or ‘sweet’. Roots from ‘bitter’ cultivars are processed prior to consumption. We studied the ability of farmers to predict the cyanogenic glucoside levels of 492 roots from the 10 most commonly grown cultivars. Twenty‐eight farmers predicted the taste of each of the cultivars that they grew, and scored bitterness on a five‐point scale by tasting the root tip. Thereafter cyanogenic glucosides were determined on half of the root, while a taste panel scored the taste of the other half. The mean cyanogenic glucoside level in 132 roots from ‘cool’ cultivars was 29 mg HCN eq kg^?1 fresh weight (CI 25–33, range 1–123) and in 360 roots from ‘bitter’ cultivars was 153 mg HCN eq kg^?1 fresh weight (CI 143–163, range 22–661). Farmers' distinction of ‘cool’ and ‘bitter’ cultivars predicts glucoside levels. The tasting of the tip of the root improved the farmers' prediction of toxicity. Scoring of bitterness by a trained taste panel showed a stronger correlation with glucoside levels (r² = 0.67). This suggests that cyanogenic glucosides confer the bitter taste, notwithstanding the probability of additional modifying intrinsic factors. Copyright © 2004 Society of Chemical Industry     

Limonoid content of sour orange varieties

BACKGROUND: Modern Citrus cultivars are thought to have arisen from three parents: the pummelo, the mandarin, and citron. Taxological and genetic data support that sweet and sour oranges share a common parentage. However, as their name suggests, the organoleptic properties of the fruit from these two families is distinctly different. Analysis of the limonoid content of sour orange varieties has been limited. RESULTS: Juice samples prepared from a selection of sour orange cultivars were evaluated for their limonoid A‐ring lactone, aglycone, and glucoside contents. Limonoate A‐ring lactone concentrations ranged from 11.1 to 44. 9 mg L^?1, whereas nomilinoate A‐ring lactone levels were found not to exceed 1.2 mg L^?1. Total limonoid aglycone and total limonoid glucoside concentrations varied from 2.4 to 18.4 mg L^?1 and from 149.0 to 612.3 mg L^?1, respectively. Limonoid glucoside profiling by liquid chromatography–mass spectrometry suggest that the sour oranges are distinctly different from sweet oranges and other citrus species. CONCLUSION: Limonoid aglycone and A‐ring contents across sweet and sour oranges are similar, whereas limonoid glucoside profiles are distinctly different. Juice prepared from Citrus maderaspatana had the highest limonoid concentrations among the samples tested and could potentially be used for the isolation of limonoid A‐ring lactones and glucosides. Published 2011 by John Wiley & Sons, Ltd.