一种高效无污染合成丙酮酸乙酯的新方法

研究了由次氯酸钠和溴化钠催化氧化乳酸乙酯合成丙酮酸乙酯新工艺。并通过正交试验设计方法 ,得出最佳实验操作条件 :温度为 30℃以下 ,反应时间为 8h ,溴化钠与乳酸乙酯的摩尔比为 1∶2 ,盐酸与溴化钠的摩尔比为1∶1. 4,不采用光照 ,并由此得到丙酮酸乙酯最好收率为 82 . 86 %(文献值为 80 . 2 %) ,乳酸乙酯的转化率为10 0 %。     

氯化铁催化乳酸的酯化作用

报道了氯化铁水合物催化乳酸和醇的酯化作用制备了１５种乳酯。     

Yo-Yo间歇恢复能力测试监控少年冰球运动员体能训练的研究

为探讨用Yo-Yo间歇恢复能力测试监控少年冰球运动员陆地体能训练的效果,对24名少年冰球运动员陆地体能训练期前后Yo-Yo间歇恢复能力测试结果对比血乳酸、RPE指标进行分析。与血乳酸、RPE等指标相比,Yo-Yo间歇恢复能力测试指标具有简易、无创、安全、准确等特点。     

粉煤灰复合固体酸催化合成乳酸正丁酯的研究

以乳酸和丁醇为原料,在粉煤灰复合固体酸的催化下,对合成乳酸正丁酯的工艺进行了实验研究,其优惠制备条件为:浸泡硫酸浓度为0.5mol/L,浸泡时间为6h,焙烧温度为550℃,焙烧时间为3h,优化酯化反应条件为:醇酸摩尔比为3∶1,催化剂的用量为乳酸质量的3.0%,反应时间为2h,酯化率可达98.8%。     

冷却肉中乳酸含量的酶电极生物传感器测定

为测定冷却肉中乳酸含量,建立了冷却肉中乳酸提取及酶电极生物传感器的测定方法。冷却猪肉用1 mol/L高氯酸水溶液匀浆去除蛋白质及脂肪后,以乳酸氧化酶生物传感器检测。检测结果显示,该测定方法线性范围0～0.50 mg/mL乳酸(R=0.999 7),检测限5.0×10-5mg/mL。回收率为97.5%~102.3%,相对标准偏差为2.6%~3.1%,日内测定变异系数(CV)为1.08%,日间测定变异系数为1.26%。该方法应用于冷却猪肉乳酸含量测定获得较好的效果。     

A modern approach for controlled transdermal delivery of diflunisal: optimization and in vivo evaluation

The purpose of the present work was to elaborate an optimized transdermal therapeutic system for diflunisal. Selection of suitable ingredients was done via solubility and phase behavior studies. Composition of microemulsion (ME) systems consisting of butyl lactate, Brij^® 97, Transcutol^® and water was optimized using augmented simplex lattice mixture design. The independent variables selected were the percentages of butyl lactate, surfactant mixture and water. The dependent variables were refractive index, pH, conductivity, viscosity, drug solubility in the ME formulation and the ex vivo skin permeation flux. Mathematical equations and response surface plots were used to relate the dependent and independent variables. The statistical validity of the polynomials was established. Optimized formulation factors were selected by desirability approach. The optimized ME formulation was converted into gel using Carbomer^® 934. The microemulsion based gel (MBG) showed better spreadability and 5.07-fold increase in the transdermal flux than Carbomer^® 934 gel. The in vivo antihyperalgesia assay performed on mice showed significant reduction of the licking time in the treated group compared to the control group. This demonstrated the reliability of the simplex lattice statistical design for predicting optimum ME formulation. The developed MBG proved its in vivo efficiency for transdermal delivery of diflunisal.     

The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham

NaCl is an important multifunctional ingredient applied in dry-cured ham elaboration. However, its excessive intake has been linked to serious cardiovascular diseases causing a recent increase in the development of reduced salt products. In the present study Listeria monocytogenes and Salmonella, food-borne pathogens which can cross-contaminate post processed products, were spiked with < 100 CFU/g on slices of both standard (S) and NaCl-free processed (F) (elaborated with KCl + potassium lactate instead of NaCl) smoked dry-cured ham. Although L. monocytogenes and Salmonella counts decreased faster in S ham, pathogens were present in both types of non-pressure treated ham during the entire refrigerated storage period (112 days). Pressurisation at 600 MPa for 5 min caused the elimination of both pathogens in S ham after 14 days. In contrast, Salmonella and L. monocytogenes were present in F ham until days 28 and 56, respectively, indicating that the NaCl-free processed dry-cured ham had lower stability than standard smoked dry-cured ham.     

Influence of lactate and acetate salt adaptation on Salmonella Typhimurium acid and heat resistance

The aim of the present study was to determine the survival of Salmonella Typhimurium adapted with sodium lactate (NaL), potassium lactate/sodium acetate mixture (KL/NaA) or sodium acetate (NaA) in simulated gastric fluid (SGF) and during heat treatment. NaL-, KL/NaA- and NaA-adapted cells were prepared by incubating in tryptic soy broth (TSB) containing these salts at 5, 5 and 3% (w/v) concentration levels, respectively, for 24 h at 37 °C. The Baranyi model was used to compare the growth kinetic parameters of adapted cells. The acid and heat resistance of adapted cells were determined by incubating in SGF (pH 2.04) at 37 °C and in TSB at 55.8, 57.8 and 59.8 °C, respectively. Adapted cells had significantly (P < 0.05) longer lag phase duration (LPD) and slower maximum growth rate (MGR) than non-adapted cells. The acid resistance of KL/NaA-adapted cells was not significantly (P > 0.05) different from that of non-adapted cells. NaL-adapted cells were more susceptible to the low pH environment, whereas NaA-adapted cells showed enhanced acid resistance compared to non-adapted and other adapted cells. Unlike acid resistance, both NaL- and NaA-adapted cells showed enhanced heat resistance with increased D-values, regardless of treatment temperatures. Thus, this study indicates that adaptation of S. Typhimurium to 5% NaL or 3% NaA could enhance their ability to survive thermal processes or in the human stomach, possibly increasing the risk of Salmonella outbreaks.     

硫酸高铈改性离子交换树脂催化合成乳酸丁酯

采用硫酸高铈与阳离子交换树脂反应制备的改性离子交换树脂催化合成乳酸丁酯,考察了催化剂用量、醇酸物质的量比、反应时间、催化剂重复使用次数及带水剂等因素对收率的影响。结果表明该催化剂具有催化活性高,易分离回收,重复使用性良好等优势。最佳反应条件为:醇酸物质的量比2.0,催化剂用量2.0g,反应时间80min,此时收率达95.2%。     

Efficient production of L‐lactic acid by Crabtree‐negative yeast Candida boidinii

Industrial production of L ‐lactic acid, which in polymerized form as poly‐lactic acid is widely used as a biodegradable plastic, has been attracting world‐wide attention. By genetic engineering we constructed a strain of the Crabtree‐negative yeast Candida boidinii that efficiently produced a large amount of L ‐lactic acid. The alcohol fermentation pathway of C. boidinii was altered by disruption of the PDC1 gene encoding pyruvate decarboxylase, resulting in an ethanol production that was reduced to 17% of the wild‐type strain. The alcohol fermentation pathway of the PDC1 deletion strain was then successfully utilized for the synthesis of L ‐lactic acid by placing the bovine L ‐lactate dehydrogenase‐encoding gene under the control of the PDC1 promoter by targeted integration. Optimizing the conditions for batch culture in a 5 l jar‐fermenter resulted in an L ‐lactic acid production reaching 85.9 g/l within 48 h. This productivity (1.79 g/l/h) is the highest thus far reported for L ‐lactic acid‐producing yeasts. DDBJ/EMBL/GenBank nucleotide database with Accession Nos. AB440630 and AB440631. Copyright © 2009 John Wiley & Sons, Ltd.