[ Objective] The study aims at developing a novel fluorescence enhancement method to determine anionic surfactants. [ Method] Based on Fe3O4 @ PAA-RB fluorescent nanoparticles as fluorescent probes, we have developed ...[ Objective] The study aims at developing a novel fluorescence enhancement method to determine anionic surfactants. [ Method] Based on Fe3O4 @ PAA-RB fluorescent nanoparticles as fluorescent probes, we have developed a novel fluorescence enhancement method for the determi- nation of an anionic surfactant sodium dodecyl sulfate （SDS） through the gradual optimization of experiment conditions. [ Result] Under the opti- mum conditions, the extent of fluorescence enhancement is directly proportional to SDS concentration varying from 0.5 to 16.0 μmol/L, and the de- tection limit reaches 0.051 μmol/L. The relative standard deviation （RSD） for 4.0 μmol/L SDS is 3.3% （ n =6）. The proposed method has been successfully applied to the determination of SDS in environmental water samples, with recovery of 96.3% -105.5%. E Conclusion] The novel fluo- rescence enhancement method is not only simple and rapid, but also has avoided using tedious solvent-extraction and toxic organic solvents.展开更多
Quantum chemical parameters of 10 amino acids with D- and L-configurations were firstly calculated with semi-empirical AM1 method. Furthermore, the relationship between molecular structures of D-, L-amino acids and t...Quantum chemical parameters of 10 amino acids with D- and L-configurations were firstly calculated with semi-empirical AM1 method. Furthermore, the relationship between molecular structures of D-, L-amino acids and their sweetness were observed. The results show that upon different configurations of amino acids, the sweetness is relative with their formation heat, dipole moment, energy gap of frontier orbital and other parameters. The formation heats of the same amino acids possessing D- and L-configurations are different except glycine. The algebraic value of D-amino acid is generally larger than that of corresponding L-configuration with only one except of tyrosine. The dipole moment of D-amino acid is generally larger than that of corresponding L-amino acid except tyrosine and lysine. The lowest unoccupied orbital energy （ELUMO） of D-amino acid is higher than that of corresponding L-configuration except phenylalanine. △E of D-amino acid is larger than that of L-amino acid except histidine, phenylalanine and lysine. The larger gap will have advantage for its matching with frontier orbital energy of human protein acceptor, which strengthens the interaction between D-amino acid and sweet taste acceptor. Besides, the changing rules of these parameters are generally identical.展开更多
基金Supported by the Project of Chongqing Municipal Education Commis-sion(KJ101101)Project of Innovation Team for"Water Quality Vari-ation and Water Environmental Security of Three Gorge Reservoir"of Higher Education in Chongqing City(201024)
文摘[ Objective] The study aims at developing a novel fluorescence enhancement method to determine anionic surfactants. [ Method] Based on Fe3O4 @ PAA-RB fluorescent nanoparticles as fluorescent probes, we have developed a novel fluorescence enhancement method for the determi- nation of an anionic surfactant sodium dodecyl sulfate （SDS） through the gradual optimization of experiment conditions. [ Result] Under the opti- mum conditions, the extent of fluorescence enhancement is directly proportional to SDS concentration varying from 0.5 to 16.0 μmol/L, and the de- tection limit reaches 0.051 μmol/L. The relative standard deviation （RSD） for 4.0 μmol/L SDS is 3.3% （ n =6）. The proposed method has been successfully applied to the determination of SDS in environmental water samples, with recovery of 96.3% -105.5%. E Conclusion] The novel fluo- rescence enhancement method is not only simple and rapid, but also has avoided using tedious solvent-extraction and toxic organic solvents.
文摘Quantum chemical parameters of 10 amino acids with D- and L-configurations were firstly calculated with semi-empirical AM1 method. Furthermore, the relationship between molecular structures of D-, L-amino acids and their sweetness were observed. The results show that upon different configurations of amino acids, the sweetness is relative with their formation heat, dipole moment, energy gap of frontier orbital and other parameters. The formation heats of the same amino acids possessing D- and L-configurations are different except glycine. The algebraic value of D-amino acid is generally larger than that of corresponding L-configuration with only one except of tyrosine. The dipole moment of D-amino acid is generally larger than that of corresponding L-amino acid except tyrosine and lysine. The lowest unoccupied orbital energy （ELUMO） of D-amino acid is higher than that of corresponding L-configuration except phenylalanine. △E of D-amino acid is larger than that of L-amino acid except histidine, phenylalanine and lysine. The larger gap will have advantage for its matching with frontier orbital energy of human protein acceptor, which strengthens the interaction between D-amino acid and sweet taste acceptor. Besides, the changing rules of these parameters are generally identical.
