生物预处理技术在天然产物提取中的应用研究进展

生物预处理技术运用于天然产物提取是借助微生物或生物酶的作用，在适当条件下对天然资源进行处理，破坏植物原料的细胞壁，促进天然产物释放到提取介质中，以提高分离效率，有助于保证天然产物活性。生物预处理技术按形式可以分为微生物发酵技术和生物酶处理技术。针对2种生物预处理技术的作用机制和应用进行综述，旨在为天然产物开发利用提供参考。     

Ionic liquid-assisted micellar extraction for the quantitative determination of sesquiterpenic acids in Valeriana officinalis L. (Caprifoliaceae)

ABSTRACT

A series of hydrophilic ionic liquids (ILs) were investigated as extractants for the quantitative determination of valerenic and acetoxyvalerenic acids in Valerianae radix. The influence of different factors, e.g. type of cation and anion, alkyl chain length, concentration, temperature, extraction time and solid–liquid ratio, was investigated. The results obtained showed that the extraction yield is strongly dependent on the cation type. The best outcome was obtained with IL capable of forming micelles in aqueous solution, e.g. 1-decyl-3-methylimidazolium chloride. As a result, an alternative protocol for the quantification of sesquiterpenic acids in valerian was developed and validated.     

碎软煤层条带瓦斯地面高效抽采技术研究

为了提高碎软煤层条带瓦斯抽采效率和效果,基于目前地面瓦斯抽采主要采用垂直井或从式井的方式抽采效果差、效率低的现状,通过理论和实验分析论证了穿岩层压裂改造煤储层的可行性,提出了在目标煤层顶板岩层中钻水平井,并通过垂直向下射孔以及采用泵送桥塞分段进行压裂的方式进行地面瓦斯抽采。试验结果表明:顶板分段压裂水平井单井产量高、高稳产期更长、产量衰减更慢;有效水平井段控制区域内瓦斯下降均匀,更有利于进行条带瓦斯抽采;相同投资条件下,采用水平井的方式瓦斯抽采效率和投入产出比更高。     

改进ILoG算子的故障检测方法

针对强背景噪声干扰下轮对轴承故障特征微弱、难以准确检测的问题,提出了一种自适应改进高斯拉普拉斯(improved Laplacian of Gaussian,简称ILoG)算子的微弱故障检测方法。ILoG算子滤波器具有优良的信号突变特征检测能力,将其用于轮对轴承故障信号的冲击特征检测,同时利用水循环算法(water cycle algorithm,简称WCA)的寻优特性,并行搜寻筛选最佳的ILoG算子影响参数,通过对参数优化后ILoG算子滤波后信号做进一步包络解调分析,提取出轮对轴承微弱的故障特征信息。对实际轮对轴承外圈和内圈故障信号分析的结果表明,该方法可以有效检测出轴承微弱故障特征频率,故障检测效果优于小波阈值和多尺度形态学差值滤波方法。     

基于阶段注意力机制的电力线提取算法

电力系统维护是电力系统稳定运行的重要保障，应用智能算法的无人机电力巡检则为电力系统维护提供便捷。电力线提取是自主电力巡检以及保障飞行器低空飞行安全的关键技术，结合深度学习理论进行电力线提取是电力巡检的重要突破点。本文将深度学习方法用于电力线提取任务，结合电力线图像特点嵌入改进的图像输入策略和注意力模块，提出一种基于阶段注意力机制的电力线提取模型（SA-Unet）。本文提出的SA-Unet模型编码阶段采用阶段输入融合策略（Stage input fusion strategy， SIFS），充分利用图像的多尺度信息减少空间位置信息丢失。解码阶段通过嵌入阶段注意力模块（Stage attention module，SAM）聚焦电力线特征，从大量信息中快速筛选出高价值信息。实验结果表明，该方法在复杂背景的多场景中具有良好的性能。     

Rational design of novel carboxylic acid functionalized phosphonium based ionic liquids as high-performance extractants for rare earths

Developing the novel ionic liquids as the potential substitutes for conventional organic solvents in extraction of the rare-earth metals is highly desirable but challenges still remain. In this study, the well-designed carboxylic acid functionalized phosphonium based ionic liquids, (4-carboxyl)butyl-trioctyl-phosphonium chloride/nitrate, were synthesized and characterized. The as-prepared samples were tested as the undiluted hydrophobic acidic extractant for rare-earth metal ions, affording the maximal loading of 3 mol/mol towards Nd(III) in aqueous solution and the remarkable stripping performance. The results also reveal their excellent extractability and selectivity for Sc(III) in the mixtures of six rare-earth ions, as well as the outstanding separation properties between rare-earth and first row transition-metal ions (i.e., La/Ni, Sm/Co). Moreover, the extraction mechanism indicates that the extracted rare-earth complex via a proton exchange in the ionic liquid phase is structurally similar to the complexes obtained with neutral extractants. This work presents a prototype for the fabrication of the hydrophobic cation-functionalized ionic liquids for highly efficient rare-earth extraction and provides the future application in recycling of rare-earth metals from the spent magnets.     

Antioxidant potential of extracts from peels and stems of yellow-fleshed and white cassava varieties

This study focused on the exploration of the potentials of extracting antioxidants from peels and stems of yellow-fleshed and white cassava varieties. The effect of particle size (0.2 and 0.5 mm) and variety on the phenolic content and antioxidant activity was assessed. The peels of the yellow-fleshed cassava variety with a particle size of 0.2 mm showed the highest phenolic content with 681.5 GAE mg 100 g⁻¹ and antioxidant activity of 19% and 425 μM TE g⁻¹ dry matter using DPPH and FRAP assays respectively. The stems of the white cassava with a particle size of 0.2 mm exhibited high phenolic content (442.4 GAE mg 100 g⁻¹) and antioxidant activity of 12.8% and 234 μM TE g⁻¹, better than the stem of the yellow-fleshed cassava. These results indicate that phenolic and antioxidant extractions were influenced by variety, the plant parts and particle size for the antioxidant assays.     

Hydrodistillation condition adjustment for different material particle sizes: a method to increase batch‐to‐batch quality consistency

Varying material particle sizes represent a common contributing factor to the batch‐to‐batch variation of extraction yields. To increase the batch‐to‐batch quality consistency of extracts, a method was proposed to adjust the extraction conditions for different material particle sizes, taking the hydrodistillation extraction process of Radix Curcumae and Fructus Gardeniae as a case study. Statistical models were built for five sesquiterpenes including curcumenone, curcumenol, curdione, curzerenone and furanodienone, to quantitatively describe the effects of particle size and process parameters on their extraction yields. An increase in sodium chloride concentration remarkably increased the yields of curcumenone and curcumenol, and a larger solvent‐to‐solid ratio increased the yields of five sesquiterpenes. Under the adjusted process parameters for two different particle sizes, the yield for each compound was controlled to fall in the 90–110% target range. The proposed method can be applied to various extraction processes of foods and herbal medicines.     

2-Acetyl-1-pyrroline: A key aroma component of aromatic rice and other food products

2-Acetyl-1-pyrroline is an aroma compound that gives aromatic rice its characteristic flavor. This compound either is present naturally in various food sources or is generated during certain processing methods, as reported in a number of studies. This review focuses on several sources of 2-acetyl-1-pyrroline, including aromatic rice, and the factors, including chemical and genetic parameters, affecting the formation of 2-acetyl-1-pyrroline. Extensive work has been conducted on the agricultural parameters, postharvest processing, storage, and cooking methods, influencing the concentrations of 2-acetyl-1-pyrroline in different food commodities. This article is an attempt to emphasize the importance of this compound in the food industry as a major aroma compound.