基于点击化学的形状记忆羊毛织物的制备

为了使羊毛织物获得形状记忆的功能,首先利用三(2-羧乙基)磷(TCEP)将羊毛大分子中的二硫键还原成巯基,之后基于巯基-烯点击化学反应,将N-异丙基丙烯酰胺(NIPAAm)接枝到已被还原的羊毛大分子中,可获得形状记忆的功能。通过红外光谱和扫描电镜测试,观察并分析了形状记忆整理前后羊毛纤维结构和形态的变化。对整理后羊毛织物的接触角与形状记忆性能进行了测试。结果表明:经该方法处理的羊毛织物亲水性得到了改善,并具有一定的形状记忆功能,临界相转变温度(LCST)为57.4℃,形状回复率为63.64%。     

自分散反应性钒酸铋的制备及对棉织物的功能整理

采用亲水性单体(3-丙烯酰胺丙基)三甲基氯化铵(ATAC)和反应性单体烯丙基缩水甘油醚(AGE)分别与硅烷偶联剂3-巯丙基三乙氧基硅烷(KH590)进行巯基-烯点击反应,制备亲水性组分和反应性组分。然后对BiVO_4进行改性,得到自分散反应性BiVO_4,并对棉织物进行整理。结果表明,当ATAC和AGE的物质的量比为3∶2时,制备的改性BiVO_4有良好的分散与储存稳定性,改性BiVO_4整理的棉织物具有良好的抗紫外线和自清洁性能。     

具有反应活性的纤维素基微/纳米颗粒功能化超疏水表面的制备与表征

以微晶纤维素为原料，通过亲核取代反应合成了10-十一烯酸-硬脂酸纤维素酯（CSU）衍生物，并采用纳米沉淀法制备了CSU微/纳米颗粒，将其喷涂在CSU溶液浸渍的硅片表面后，制备出一种具有反应活性的超疏水表面。采用核磁共振波谱仪（NMR）、傅里叶变换红外光谱仪（FT-IR）、Zeta电位粒度仪（DLS）、扫描电子显微镜（SEM）及巯基-烯点击化学反应体系对CSU微/纳米颗粒及其构建的超疏水表面进行表征。重点探究了该表面的超疏水机理、热稳定性和反应活性。结果表明，所制备的CSU微/纳米颗粒平均直径约为（149±3）nm，多分散性指数（PDI）为0.132；所构建的超疏水表面的表面接触角为（153±1）°，滚动角为7°；该表面的超疏水性在温度高于40℃时不稳定，且可通过巯基-烯点击化学反应进行再功能化。     

水溶性叶黄素两亲性共聚物纳米胶束的研究

采用聚乙二醇-聚己内酯两亲性嵌段共聚物为载体包载叶黄素形成纳米胶束,大大提高了叶黄素的水溶性.结果表明,叶黄素纳米胶束的最佳制备条件为:搅拌时间为5h,旋蒸温度为25℃,叶黄素与载体质量比为1:10,溶剂量与水量比为1:2,所制备的叶黄素胶束大致成球状,粒子大小比较均一,粒径约为70nm.     

纳米酞菁蓝15∶3的硫醇-烯点击反应法制备及性能

以正硅酸四乙酯和乙烯基三乙氧基硅烷为前驱体,通过溶胶-凝胶法先在有机颜料酞菁蓝15∶∶3表面引入双键,然后通过硫醇-烯点击反应法将巯基乙烷磺酸钠接枝在酞菁蓝15∶3表面,制备了在水相中具有自分散功能的纳米酞菁蓝15∶3粉体。结果表明,当巯基乙烷磺酸钠质量分数为40%、APS质量分数为6%时,纳米酞菁蓝15∶3粉体最小粒径为180 nm,接枝到颜料表面的巯基乙烷磺酸钠占颜料质量分数的6.17%,在不外加助剂的条件下,采用超声波处理20 min制备的分散体具有较好的耐热稳定性和离心稳定性。     

超声处理对红豆蛋白-叶黄素复合物结构和功能性质的影响

采用超声处理促进红豆蛋白与叶黄素形成复合物,对其结构和功能性质进行测定与分析,以探究功能性质改善与结构变化之间的关系。采用240 W超声处理10 min可使红豆蛋白与叶黄素的结合率达到最大。热特性和傅里叶变换红外光谱分析表明红豆蛋白与叶黄素形成了复合物,复合物的形成使表面疏水性和游离巯基含量下降,而适当的超声处理使复合物的表面疏水性和游离巯基含量升高,峰值温度和热焓值下降,二级结构中的α-螺旋转变为无规卷曲,导致结构变的松散和无序化,蛋白质功能性质的改善可能与这种结构变化有关。与叶黄素的结合增加了红豆蛋白的溶解度,但不会使其乳化性、乳化稳定性、起泡性和起泡稳定性发生显著改变(P0.05)。超声处理进一步增加了复合物的溶解度,同时使复合物的乳化性、乳化稳定性和起泡性提高,在240 W超声处理10 min时效果最显著。然而超声处理对于复合物的泡沫稳定性并未产生明显影响。     

甜味剂中间体3-羟基-4-甲氧基苯丙烯醛的合成工艺优化及其结构表征

3-羟基-4-甲氧基苯丙烯醛,是合成新型高倍甜味剂爱德万甜(Advantame)的关键中间体。本文以强碱催化,使3-羟基-4-甲氧基苯甲醛和乙醛发生羟醛缩合反应,利用响应面法建立中间体得率与乙醛滴加时间、反应温度和NaOH浓度之间的数学模型,通过此模型确定中间体的最佳合成工艺参数,并采用紫外、红外、质谱和X射线衍射法(XRD)对中间体进行结构表征。结果表明:最佳工艺参数为乙醛滴加时间2 h、反应温度-5℃,NaOH浓度12%,在此条件下,中间体得率达61.28%±1.37%,与回归模型预测值64.75%基本相符。经紫外、红外、质谱和XRD光谱分析证实,合成产物即为甜味剂Advantame中间体3-羟基-4-甲氧基苯丙烯醛。     

叶黄素-β-环糊精包合物的制备及其光谱研究

以β-环糊精(β-CD)为主体,超声法制备叶黄素-β-环糊精(叶黄素-β-CD)包合物,通过X射线粉末衍射光谱、红外光谱及差示扫描量热分析对叶黄素-β-CD包合物进行表征。结果表明：叶黄素-β-CD包合物的适宜包合条件为叶黄素与β-CD的物质的量比1:4,超声功率400W,超声时间40min,包合率可达到75.8%以上;产物的光谱特征的变化证实叶黄素和β-CD形成了新的物相;而用相溶解度确定叶黄素和β-CD的相溶解度曲线属于AL型,叶黄素与β-CD形成1:1包合物,包结常数为346.97L/mol。经包合后,叶黄素的稳定性与水溶性得到明显提高。     

季铵化改性聚醚氨基硅的制备及应用性能研究北大核心

以小分子醇为溶剂,通过N,N-二甲基-γ-氨丙基-γ-氨丙基聚二甲基硅氧烷(ASO-121)与环氧基聚醚(EPE)的开环反应,得到中间体侧链型聚醚氨基硅PEAS-121;再将PEAS-121与氯乙酸乙酯反应,合成了一种季铵化改性聚醚氨基硅QPEAS-121.用红外光谱对产物结构进行了表征.将QPEAS-121乳化得到了透明乳液,用马尔文纳米粒度及Zeta电位仪测出乳液平均粒径为38.3nm,Zeta电位为+28.5 m V.QPEAS-121用于棉织物后整理的结果表明:经氨值为0.6 mmol/g、粘度为900 m Pa·s、乳液p H=6、硅乳用量为4 g/L的QPEAS-121整理的织物,柔软性、回弹性及亲水性增强,白度、透气性基本不变.将QPEAS-121与传统氨基硅油ASO-1进行应用性能对比发现,QPEAS-121能明显增强织物的柔软性、亲水性及回弹性,其抗黄变性能也得到了改善.     

叶黄素对黄腊丁体色影响的研究

在黄腊丁养殖过程中,通过喂养添加不同含量的叶黄素饲料,对野生与养殖黄腊丁体色及肤色、肌肉叶黄素含量进行了比较,发现从万寿菊中提取的叶黄素能有效地使黄腊丁着色,叶黄素添加量以100 mg/kg为最佳。     

万寿菊花中叶黄素酯的提取及皂化工艺

叶黄素具有调节人体的免疫能力、防治老年性视黄斑退化和白内障等作用,目前天然叶黄素的提取原料主要为万寿菊花,万寿菊花的有机溶剂提取物含有大量叶黄素酯,经皂化后可转变为叶黄素,广泛用于食品、食品添加剂、药品及饲料等工业.本文采用甲醇处理万寿菊鲜花后直接用正己烷提取叶黄素酯,并通过L9 (34)正交实验选择了叶黄素酯皂化的最佳条件,即KOH/甲醇浓度为20%,提取液﹕KOH为4 : 1,时间为40min,温度为50℃时,叶黄素酯皂化进行的比较完全.皂化得到的叶黄素在丙酮﹕甲醇(v : v)为1 : 1的混合溶剂中进行重结晶,得到叶黄素晶体,纯度为97.2%.     

Lutein: a valuable ingredient of fruit and vegetables

Lutein is a human serum carotenoid which is not synthesized by humans and thus must be obtained by the ingestion of food containing it such as fruits and vegetables. Lutein is present in different forms in those foods as all-trans-lutein, cis-lutein, epoxi-lutein, and lutein linked to proteins. It discusses if the intake of lutein or diets supplemented with lutein or diets rich in fruits and vegetables are important in the prevention of diseases like some cancers, cardiovascular diseases, etc., that may be affected by the antioxidant effect of lutein; or in the prevention of age-related macular degeneration and other eye diseases. The concentration of lutein in fruits and vegetables depends on the species. We've included the concentration of lutein in 74 species reported by different authors since 1990. Currently the quantification of lutein is mainly performed by HPLC, but more investigations into a quantification method for lutein, lutein isomers, and epoxi-lutein are necessary. Improvement of lutein extraction methods is important as well. Methods commonly used in the vegetable and fruit industry like heat treatment, storage conditions, etc. can change lutein concentrations; other factors depend on the plant, for instance the variety, the stage of maturity, etc.     

Dietary lutein modulates inducible nitric oxide synthase (iNOS) gene and protein expression in mouse macrophage cells (RAW 264.7)

Lutein is an oxycarotenoid primarily found in dark-green leafy vegetables such as spinach and kale. Other dietary sources which contain moderate amounts of lutein include corn, egg yolks, and fruits like oranges and kiwi. Although a number of in vivo studies have demonstrated the anti-inflammatory effect of lutein, its in vitro anti-inflammatory molecular mechanism of action is unknown. In this study, we have investigated the in vitro anti-inflammatory effect of lutein using LPS-stimulated mouse macrophage cell line (RAW 264.7). The inhibition of LPS-stimulated nitric oxide (NO) was measured and the expression of inducible NO synthase (iNOS) was assessed at the mRNA and protein levels in mouse macrophage cells after treatment with lutein. Lutein decreased the LPS-induced NO production by 50% compared to LPS alone. Real-time PCR analysis showed a 1.9-fold reduction in iNOS expression at the mRNA level. Western blotting revealed that lutein decreased LPS-induced iNOS expression at the protein level by 72.5%. The results of this study suggest the anti-inflammatory properties of lutein demonstrated by the decrease in the expression of iNOS at the mRNA and protein levels in RAW 264.7 mouse macrophage cells.     

Protective effect of lutein after ischemia-reperfusion in the small intestine

Lutein is a carotenoid mainly found in green leafy vegetables and is located in the macula lutea in the human eye. Since humans cannot synthesise lutein de novo, it must be digested as food. The physiological importance of an orally administered compound depends on its interaction with target tissues. There is little information about the effects of intake of lutein in tissues other than the eyes. The aim of this study was to clarify the protective effect of lutein against oxidative injury using ischemia-reperfusion (I/R) model rats and to determine the relationship between pharmacokinetics and antioxidant activity of lutein. Intestinal I/R was induced by 30-min occlusion of the superior mesenteric artery followed by 60-min reperfusion. After 60 min of reperfusion, intestinal tissue was used for analysis of Evans blue dye extravasation, lipid peroxidation and myeloperoxidase activity. Lutein administered before I/R had a significant protective effect against oxidative injury.     

A Simple and Selective Analytical Procedure for the Extraction and Quantification of Lutein from Tomato By-Products by HPLC–DAD

Lutein, a yellow dihydroxylated carotenoid, is present in many dietary supplements due to its biological properties. Currently, lutein is extracted from marigold flowers by expensive and time-consuming processes. Since tomatoes contain significant levels of lutein, in this study we have examined the feasibility of using tomato by-products as an alternative, low-cost source of this carotenoid. The determination of this carotenoid was performed by high-performance liquid chromatography–diode array detection, after selective extraction from tomato waste product samples. Lutein levels ranged from 9.9 to 10.5 μg/g dry weight. Tomato waste products may be indicated as an alternative commercial source of lutein for food fortification and/or dietary supplements.     

酶法合成没食子酸叶黄素酯的研究

以叶黄素和没食子酸为原料,在脂肪酶Novozym435 的催化下,合成没食子酸叶黄素酯,并用IR 对其结构进行表征。研究脂肪酶催化叶黄素与没食子酸合成没食子酸叶黄素酯的影响因素,考察酶量、溶剂、体系水分、温度、时间等因素对酯化反应的影响。结果表明,适宜的工艺条件为酶用量10mg/mL、溶剂为氯仿、初始加水量60mg/g、温度40℃、反应时间30h,在上述条件下没食子酸转化率可达81.8%。     

Storage stability of lutein during ripening of cheddar cheese

Lutein (3,3'-dihydroxy-alpha-carotene) has been identified as a dietary factor that can delay the onset of age-related macular degeneration (AMD). However, available food sources of lutein contain only modest amounts of the carotenoid. Food fortification with lutein extract has been identified as a low-budget approach to prevent the onset or progression of AMD. The objectives of this study were to 1) incorporate various amounts of lutein into Cheddar cheese; 2) examine the color, pH, microbiological, and sensory characteristics of the Cheddar cheese during storage; and 3) analyze the stability of lutein during the cheese maturation process. Lutein extracted from corn was added to Cheddar cheese in quantities of 1, 3, and 6 mg per serving size. Measurements of the lutein stability were carried out by HPLC using a YMC C30 carotenoid column. Microbiological analyses of cheese samples included aerobic plate count, coliform, and yeast/mold counts. The color attributes a* and b* were significantly different between the treatment and control groups; however, no significant difference was observed in L* value and pH. Significant differences among 1, 3, and 6 mg lutein-enriched cheeses were observed in the aerobic plate count and yeast/mold compared with the control. Cheese samples contained no detectable levels of coliforms (< 10 cfu/g). The HPLC data showed quantitative recovery of lutein during the storage period, and no lutein degradation products were identified. These results indicate that lutein, a functional additive with purported ability to prevent or reduce the onset of AMD, can be incorporated into cheese adding value to this product.     

A Biological Role of Lutein

Lutein, a non-provitamin A carotenoid, is found in dark green, leafy vegetables. Lutein, being fat soluble, follows the same intestinal absorption path as dietary fat and is affected by the same factors that influence fat absorption. Unlike β-carotene, another major carotenoid in diet and tissue, the bioavailability of lutein appears to be less influenced by food processing. Lutein has been strongly implicated as being protective against eye diseases, age-related macular degeneration, and cataracts. In the eye, lutein may act as a blue light filter to protect the underlying tissues from phototoxic damage. The mechanism by which lutein is involved in the prevention of eye diseases may also involve its role as an antioxidant. Dietary surveys indicate that average intakes of lutein in the United States may be below levels that are associated with disease prevention. Therefore, increased intakes of food sources rich in lutein may be warranted.     

叶黄素酯在体内消化吸收过程中水解的研究

叶黄素已经证实具有对视网膜黄斑衰退症的防治作用,被认为是一种在食品或药品中有前景的功能因子。叶黄素的制备原料为万寿菊的花,并以叶黄素酯的形式存在。在本研究中,首先从万寿菊干花颗粒中制备叶黄素酯,然后与食用油配制成灌胃液,给SD雄性大鼠一次灌胃,2h后采血,萃取其中的类胡萝卜素,HPLC分析萃取物。分析结果显示:在血清中只能检测到叶黄素单体。这个结果证实:叶黄素酯在消化和吸收过程中被水解成单体,客观上证明了在功能性食品和药品中直接应用叶黄素酯的可能性。     

Modulation of Marigold Based Lutein Dye and its Dyeing Behaviour Using UV Radiation

Application of natural dyes has increased interest in the past few years due to the eco-friendly behavior of these dyes. The present research is concerned with the effect of UV on dyeing behavior of cotton using marigold as source of natural Lutein dye. This is colorant lutein which imparts greenish yellow color to cotton fabric. The dye powder and cotton fabric were exposed to UV-radiation for different time intervals prior to dyeing and dyeing was performed at different dyeing variables. International Standard Organization (ISO) methods were employed to evaluate the color fastness properties, such as color fastness to light, washing and rubbing. It is found that 90 min exposure of UV radiations was the optimum condition for surface modification and dyeing of 70 min at 40°C give excellent results using 4 g/L salt to achieve maximum exhaustion. For improvement of color fastness, tannic acid (8%) as pre- and 6% as post-mordant is the best condition. It is found that UV ray treatment can be used to other fabrics followed by dyeing using extracts of dye yielding plants without any physical characteristics damage.