Aim To establish a capillary electrophoresis method for enantiomericseparation of meptazinol hydrochlo-ride. Methods The separation conditions such ascyclodextrin(CD)type, buffer pH, concentration of 2,3,6-O-trimethyl...Aim To establish a capillary electrophoresis method for enantiomericseparation of meptazinol hydrochlo-ride. Methods The separation conditions such ascyclodextrin(CD)type, buffer pH, concentration of 2,3,6-O-trimethyl-β-cyclodextrin and organicadditives were optimized. An optimum concentration was 30 mmol· L^(-1) phosphate (pH 7.02) with 10%(W/V) TM-β-CD and 2% acetonitrile. Results Baseline resolution of the enantiomer was readilyachieved using 2, 3, 6-O-trimethyl-β-cyclodextrin. Conclusion This is a convenient method for fastenantiomeric resolution of meptazinol hydrochloride.展开更多
Rubidium phosphate can be more conveniently obtained by extracting trace Rb+ from the salt lake brine. Rb_3PO_4 was found to be an excellent heterogeneous catalyst for transfer hydrogenation. Rb_3PO_4 lost 70% of its ...Rubidium phosphate can be more conveniently obtained by extracting trace Rb+ from the salt lake brine. Rb_3PO_4 was found to be an excellent heterogeneous catalyst for transfer hydrogenation. Rb_3PO_4 lost 70% of its active sites after adsorbing water, but the remaining was not affected. The reductions of aldehydes and ketones, when promoted by Rb_3PO_4, were allowed at room temperature. The activities of substrates at room temperature followed a descending order of 2,6-dichlorobenzaldehyde> 4-bromobenzaldehyde>benzaldehyde>acetophenone>anisaldehyde>butanone. A new catalytic cycle postulating a six-membered cyclic transition state for the reductions of aldehydes and ketones was proposed. These results exploited the catalytic usage of Rb_3PO_4 and worth in industrial application.展开更多
Fermented chile pepper mash （Capsicum annuum cv. Mesilla Cayenne） is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolve...Fermented chile pepper mash （Capsicum annuum cv. Mesilla Cayenne） is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolved air, available carbohydrates and enzymes. The objective of this study was to evaluate the effects of the addition of calcium chloride （CaCI2） on the microbial characteristics of the pepper mash fermentation. Nine five gallon buckets were prepared with pepper that had been washed and ground by the manufacturer, each with 15% sodium chloride added. The buckets were allotted randomly to 1 of 3 treatments. The treatments included no CaCl2, 0.2% CaCl2 and 0.4% CaCl2 added to the pepper mash. Samples were stored at room temperature and sampled over a 3 months period to examine changes in the microflora. Chile mash samples were serially diluted in butterfield＇s phosphate buffer for microbial enumeration. Aerobic plate counts were conducted by pour plating with an overlay. Petrifilms were used for E. coil/coliform counts and Enterobacteriaceae. Yeasts and molds were surface plated on Rose Bengal Chloramphenicol agar while streptococci and lactobacilli were plated onto M17 and acidified MRS respectively. Aerobic plate counts, coliforms, E. coli, Enterobacteriaceae, yeast, mold, lactobacilli, and streptococci were not affected by CaCl2 level. The addition of 0.4% CaCl2 was found to have no effect on the chile pepper mash fermentation.展开更多
文摘Aim To establish a capillary electrophoresis method for enantiomericseparation of meptazinol hydrochlo-ride. Methods The separation conditions such ascyclodextrin(CD)type, buffer pH, concentration of 2,3,6-O-trimethyl-β-cyclodextrin and organicadditives were optimized. An optimum concentration was 30 mmol· L^(-1) phosphate (pH 7.02) with 10%(W/V) TM-β-CD and 2% acetonitrile. Results Baseline resolution of the enantiomer was readilyachieved using 2, 3, 6-O-trimethyl-β-cyclodextrin. Conclusion This is a convenient method for fastenantiomeric resolution of meptazinol hydrochloride.
基金Project(21576074)supported by the National Natural Science Foundation of China
文摘Rubidium phosphate can be more conveniently obtained by extracting trace Rb+ from the salt lake brine. Rb_3PO_4 was found to be an excellent heterogeneous catalyst for transfer hydrogenation. Rb_3PO_4 lost 70% of its active sites after adsorbing water, but the remaining was not affected. The reductions of aldehydes and ketones, when promoted by Rb_3PO_4, were allowed at room temperature. The activities of substrates at room temperature followed a descending order of 2,6-dichlorobenzaldehyde> 4-bromobenzaldehyde>benzaldehyde>acetophenone>anisaldehyde>butanone. A new catalytic cycle postulating a six-membered cyclic transition state for the reductions of aldehydes and ketones was proposed. These results exploited the catalytic usage of Rb_3PO_4 and worth in industrial application.
文摘Fermented chile pepper mash （Capsicum annuum cv. Mesilla Cayenne） is a major industrial food product in New Mexico. The fermentation of chile pepper mash depends on temperature, acidity, salt concentration, dissolved air, available carbohydrates and enzymes. The objective of this study was to evaluate the effects of the addition of calcium chloride （CaCI2） on the microbial characteristics of the pepper mash fermentation. Nine five gallon buckets were prepared with pepper that had been washed and ground by the manufacturer, each with 15% sodium chloride added. The buckets were allotted randomly to 1 of 3 treatments. The treatments included no CaCl2, 0.2% CaCl2 and 0.4% CaCl2 added to the pepper mash. Samples were stored at room temperature and sampled over a 3 months period to examine changes in the microflora. Chile mash samples were serially diluted in butterfield＇s phosphate buffer for microbial enumeration. Aerobic plate counts were conducted by pour plating with an overlay. Petrifilms were used for E. coil/coliform counts and Enterobacteriaceae. Yeasts and molds were surface plated on Rose Bengal Chloramphenicol agar while streptococci and lactobacilli were plated onto M17 and acidified MRS respectively. Aerobic plate counts, coliforms, E. coli, Enterobacteriaceae, yeast, mold, lactobacilli, and streptococci were not affected by CaCl2 level. The addition of 0.4% CaCl2 was found to have no effect on the chile pepper mash fermentation.
