非酯类拟除虫菊酯杀虫剂的研究进展

对拟除虫菊酯杀虫剂酯功能键的进一步改进研究,导致新型非酯结构拟除虫菊酯的发展,以醚菊酯为代表,介绍了这类化合物的生物特性及研究概况。指出非酯类拟除虫菊酯作为新一代拟除虫菊酯杀虫剂,具有很大的发展潜力。     

新型农用拟除虫菊酯合成进展

一、概况拟除虫菊酯是模拟除虫菊花中的杀虫有效成分——除虫菊素的化学结构合成的一类新型杀虫剂。目前使用的拟除虫菊酯主要有二类,菊酸系(除虫菊酸的酯)和非菊酸系。一般说,菊酸系拟除虫菊酯由于在自然界条件下稳定性差,只适用于防治室内卫生害虫。非菊酸系拟除虫菊酯则主要用于农业害虫防治。     

中国化工学会农药专业委员会拟除虫菊酯杀虫剂暨杀虫剂学术研讨会

<正>主办单位:中国化工学会农药专业委员会协办单位:江苏扬农化工股份有限公司支持单位:《农药》、《世界农药》自1973年程暄生先生在我国率先开展拟除虫菊酯研究以来,中国的拟除虫菊酯已走过了40多个春秋。1993及2003年中国化工学会农药专业委员会分别召开过拟除虫菊酯研究20、30周年纪念的研讨会,对我国拟除虫菊酯的发展起到促进作用。在过去的10多年中,中国的拟除虫菊酯不仅在仿制产品产业化、清洁生产方面有了长足发展,而且还有了自己的创制品种。为促进中国的拟除虫菊酯农药及杀虫剂品种健康发展,提升我国农药研发、生产和应用水平,依有关专家倡议,农药学会联合江苏扬农化工股份有限公司召开拟除虫菊酯杀虫剂暨杀虫剂学术研讨会,回顾拟除虫菊酯系列产品的发展历程,寻求我国农药发展途     

中国化工学会农药专业委员会 拟除虫菊酯杀虫剂暨杀虫剂学术研讨会

<正>主办单位:中国化工学会农药专业委员会协办单位:江苏扬农化工股份有限公司支持单位:《农药》、《世界农药》自1973年程暄生先生在我国率先开展拟除虫菊酯研究以来,中国的拟除虫菊酯已走过了40多个春秋。1993及2003年中国化工学会农药专业委员会分别召开过拟除虫菊酯研究20、30周年纪念的研讨会,对我国拟除虫菊酯的发展起到促进作用。在过去的10多年中,中国的拟除虫菊酯不仅在仿制产品产业化、清洁生产方面有了长足发展,而且还有了自己的创制品种。为促进中国的拟除虫菊酯农药及杀虫剂品种健康     

日本拟除虫菊酯研究开发一百年

近年来拟除虫菊酯的研究取得了重大进展,人工合成的拟除虫菊酯已代替天然除虫菊,其应用范围也很快从室内扩大到室外:从防治家庭卫生害虫发展到农、林、牧和建筑物及飞机方面。拟除虫菊酯杀虫剂发展到今天决非一日之功,它是许多先驱者对天然除虫菊的化学组成和性质进行努力研究的结果,在此领域日本研究者的卓越贡献已为世所公认。本文简要综述自除虫菊传入日本一百年来在日本研究拟除虫菊酯的发展史。     

拟除虫菊酯农药的结构效应分析及QSAR研究

拟除虫菊酯类农药的广泛应用引起了全社会对农药安全问题的关注,很大程度上刺激了最大限度地发挥拟除虫菊酯类农药的使用效率和新型拟除虫菊酯类农药的开发。人们越来越认识到保持拟除虫菊酯的高效性与持续攀升的使用量将需要更多地探究其结构-活性效应。综述了不同结构拟除虫菊酯及其异构体的活性/性质差异以及国内外拟除虫菊酯类农药的QSAR研究进展,并对拟除虫菊酯QSAR研究进行了展望,可为新型高效低毒农药的研发提供理论支撑。     

生物反应器在杀虫剂制造上的应用—旋光拟除虫菊酯类杀虫剂的制造

近年来,以天然除虫菊酯类为模板,有效地利用其特征,以创制更有效的优良的化合物为目标,开发了各种合成拟除虫菊酯。这些合成拟除虫菊酯主要用作家庭用杀虫剂,而最近,由于优良的耐候性拟除虫菊酯的出现,在农业上的使用也广泛起来。本文在介绍目前广泛使用的合成拟除虫菊酯研究发展过程的同时,简述一下应用作者等人开发的酶反应(生物反应器)来制造新的合成拟除虫菊酯的方法。     

农用拟除虫菊酯杀虫剂

农用拟除虫菊酯是七十年代中出现的一类可作为农业害虫防治用的新拟除虫菊酯,亦有人称之为非菊酸系拟除虫菊酯或光稳定性拟除虫菊酯。它们和过去作为防治卫生害虫用的拟除虫菊酯有所不同,主要是不易被紫外光所分解,可以在大田中使用。这类新杀虫剂的出现,虽只有几年时间,但发展速度很快,已引起国内外人们的重视。     

芯棒中拟除虫菊酯残留研究

目的测试电热蚊香液加热时间与芯棒中拟除虫菊酯残留量的关系。方法通过气相色谱仪测试不同加热时段的芯棒中残留的拟除虫菊酯量并计算芯棒的孔隙率。结果电热蚊香液在加热后期芯棒中的拟除虫菊酯残留量增加400%,孔隙率降低45%。结论随着电热蚊香液加热时间增加,芯棒中拟除虫菊酯残留量增加,孔隙率降低。     

咪唑酮戊菊酰胺的合成及杀虫活性

报道了一种新型结构的拟除虫菊酯类似物的合成以及杀虫活性试验.实验结果表明:将2-咪唑啉酮引入到拟除虫菊酯结构中,其拟除虫菊酯具有一定的杀虫活性.     

民用工业中复合材料桁架的应用和发展

本文叙述了复合材料桁架的构造、分类和计算方法,突出了复合材料桁架的优越性能和在民用工业中的应用前景;在分析大量文献资料的基础上阐述复合材料桁架杆件的多种加工工艺,并比较不同截面形式对杆件性能的影响;探讨复合材料杆件的破坏机理和分析方法,介绍节点的类型和各自的特点,提出节点及连接部位存在的关键问题;根据国内外复合材料桁架的研究和应用现状,阐述了复合材料桁架的性能和不同的设计方法,总结归纳影响复合材料桁架性能的关键因素和设计中存在的一些问题,并提出改进杆件设计、节点设计和优化复合材料桁架的建议。     

Enzymes-Assisted Extraction of Plants for Sustainable and Functional Applications

The scientific community and industrial companies have discovered significant enzyme applications to plant material. This rise imparts to changing consumers’ demands while searching for ‘clean label’ food products, boosting the immune system, uprising resistance to bacterial and fungal diseases, and climate change challenges. First, enzymes were used for enhancing production yield with mild and not hazardous applications. However, enzyme specificity, activity, plant origin and characteristics, ratio, and extraction conditions differ depending on the goal. As a result, researchers have gained interest in enzymes’ ability to cleave specific bonds of macroelements and release bioactive compounds by enhancing value and creating novel derivatives in plant extracts. The extract is enriched with reducing sugars, phenolic content, and peptides by disrupting lignocellulose and releasing compounds from the cell wall and cytosolic. Nonetheless, depolymerizing carbohydrates and using specific enzymes form and release various saccharides lengths. The latest studies show that oligosaccharides released and formed by enzymes have a high potential to be slowly digestible starches (SDS) and possibly be labeled as prebiotics. Additionally, they excel in new technological, organoleptic, and physicochemical properties. Released novel derivatives and phenolic compounds have a significant role in human and animal health and gut-microbiota interactions, affecting many metabolic pathways. The latest studies have contributed to enzyme-modified extracts and products used for functional, fermented products development and sustainable processes: in particular, nanocellulose, nanocrystals, nanoparticles green synthesis with drug delivery, wound healing, and antimicrobial properties. Even so, enzymes’ incorporation into processes has limitations and is regulated by national and international levels.     

Preparation and surface-active properties of the sodium soaps,mono- and diethanolamides and diol and triol sulfates of cycloaliphatic C21 Di- and C22 Tricarboxylic acids

Cycloaliphatic C₂₁ di- and C₂₂ tricarboxylic acids were prepared by the Diels-Alder reaction of dehydrated castor oil (DCO) fatty acids (containing 48% conjugated and 42% nonconjugated dienes) with acrylic and fumaric acids, respectively. The reaction temperature, time, catalyst concentration, and mole ratio of reactants were varied to get maximum yields of the di- and tricarboxylic acids. The unreacted DCO fatty acids were removed from the products by partition between aqueous methanol and n-hexane. The products were converted to methyl esters and characterized as the substituted cyclohexene derivatives before and after dehydrogenation with Pd/C in xylene, hydrogenation with Pd/C in decalin and oxidation with periodate-permanganate reagent and by mass and proton nuclear magnetic resonance spectrometry. The acids were converted to sodium soaps, mono- and diethanolamides and the corresponding diol and triol sulfates, and the resulting products were evaluated for their surface-active properties. The sodium soaps showed better calcium tolerance and poorer foaming power than sodium oleate. The diethanolamides were inferior to lauroyl diethanolamide in wetting and emulsifying power. The monoethanolamides were better than the respective diethanolamides and lauroyl diethanolamide in wetting property. The diol and triol sulfates were poorer in wetting and emulsifying ability and better in calcium tolerance than sodium lauryl sulfate.     

COMBINED INNOVATIVE HEAT PUMP DRYING TECHNOLOGIES AND NEW COLD EXTRUSION TECHNIQUES FOR PRODUCTION OF INSTANT FOODS

There is an increased demand for convenient foods including ready-to-eat and instant products. These products are desired with minimum concentration of synthetic chemicals. This creates challenges for the food industry and dryers manufactures to develop new technologies to process difficult-sensitive materials and to supply final products with high quality and improved properties. Fruits and vegetables are mainly composed of water, carbohydrates, proteins and lipids. Due to modification of chemical and physical bonds the compounds the material becomes viscous and sticky during processing. Conventional dryers have limitations in handling such sensitive materials. Heat pump dryers have been applied in the production of a diversity of ready-to-eat foods and dried instant products for the last five years at SINTEF-NTNU. Besides being energetically efficient and environmentally friendly, the heat pump drying technology provides a wide range of drying conditions as required to produce powders with improved characteristics. This work describes the new technologies and processing line for the production of instant foods as well as the measurements on the properties and quality attributes for raw, intermediate and final instant products.     

Effects of Extraction Temperature and Preservation Method on Functionality of Soy Protein

The effects of extraction temperature and preservation method on the functional properties of soy protein isolate (SPI) were determined. Four extraction temperatures (25, 40, 60, and 80 °C) were used to produce SPI and yields of solids and protein contents were determined. Three preservation methods were also tested (spray-drying, freeze-drying, and freezing–thawing) and compared to fresh (undried) samples for each extraction temperature. No differences in yields of solids and protein were observed among SPIs extracted at 25, 40, and 60 °C; however, SPI extracted at 80 °C yielded significantly less solids and protein. Extraction temperature significantly affected SPI functionality. As extraction temperature increased, solubility and emulsification capacity decreased; surface hydrophobicities, emulsification activities and stabilities, and dynamic viscosities increased; and foaming properties improved. Preservation method also significantly affected SPI functionality. Drying method did not affect the denaturation enthalpies of SPIs, but spray-dried SPIs had higher solubilities, surface hydrophobicities, and emulsification stabilities, and lower viscosities, emulsification activities and rates of foaming than freeze-dried SPI exhibited. Emulsification and foaming capacities and foaming stabilities were similar for both methods of drying. There was significant interaction between extraction temperature and preservation method for all functional properties except emulsification capacity.     

COMBINED INNOVATIVE HEAT PUMP DRYING TECHNOLOGIES AND NEW COLD EXTRUSION TECHNIQUES FOR PRODUCTION OF INSTANT FOODS

ABSTRACT

There is an increased demand for convenient foods including ready-to-eat and instant products. These products are desired with minimum concentration of synthetic chemicals. This creates challenges for the food industry and dryers manufactures to develop new technologies to process difficult-sensitive materials and to supply final products with high quality and improved properties. Fruits and vegetables are mainly composed of water, carbohydrates, proteins and lipids. Due to modification of chemical and physical bonds the compounds the material becomes viscous and sticky during processing. Conventional dryers have limitations in handling such sensitive materials. Heat pump dryers have been applied in the production of a diversity of ready-to-eat foods and dried instant products for the last five years at SINTEF-NTNU. Besides being energetically efficient and environmentally friendly, the heat pump drying technology provides a wide range of drying conditions as required to produce powders with improved characteristics. This work describes the new technologies and processing line for the production of instant foods as well as the measurements on the properties and quality attributes for raw, intermediate and final instant products.     

Environment and colour: The technological interface

Technology and colour are viewed as interfaces between the environment, humans and human activity. Examples are provided of ways of facilitating and improving access to and use of colours by commercial users of colour coatings through improvements in the accuracy of measuring and displaying colour. By analogy, the task of providing effective interfaces within the coatings industry, between the coatings industry and the environment and between the coatings industry and the public and political domain are discussed. Examples of information shortfalls are cited to illustrate how distortions arise. Examples of more effective, integrated technological, organisational and political interfacing are culled from the author's experiences.     

Role of Douglas fir (Pseudotsuga menziesii) carbohydrates in resistance to budworm (Choristoneura occidentalis)

The current year's growth of Douglas fir contains galactose, unusual in that this carbohydrate makes up 78.7% of the total carbohydrate fraction. An agar diet study was undertaken to determine the effects of galactose, other carbohydrates, and terpenes on western spruce budworm larval mortality, growth rate, and adult biomas production. All concentrations of the carbohydrates and terpenes tested, as well as other mineral elements not tested, were typical of the current year's foliage of Douglas fir. In experiment I, the diet containing 5.61% total carbohydrate did not significantly affect larval mortality when compared to the control diet. However, diets containing 9.45% and 15% total carbohydrate concentrations significantly increased larval mortality 64% and 96.1%, respectively, when compared to the control. Also in experiment I, terpenes alone (78.9% morality) and terpenes in combination with 9.45% and 15% total carbohydrates significantly increased larval mortality (97.2% and 100%, respectively) when compared to mortality on the control diet (44%). To determine which carbohydrate was causing the adverse effect, 6% glucose, 6% fructose, and 6% galactose were placed individually and in combination with terpenes in diets in experiment II. The 6% galactose diet significantly increased larval mortality and reduced growth rate when compared to the control, glucose, and fructose diets. Glucose resulted in 16% less larval mortality, significantly enhanced female larval growth rate and pupal weight, but did not affect male larval growth rate and pupal weight, when compared to the control. Fructose resulted in a significant decrease in larval mortality and a general trend of enhanced female and male larval growth rate and pupal weight. Larval mortality on terpenes alone was not significantly different from the control, but terpenes with 6% galactose increased larval mortality and decreased female and male growth rate and pupal weight significantly when compared to glucose-terpene and fructose-terpene diets. No significant interactions were found between carbohydrates and terpenes in either experiment.     

聚苯胺及其衍生物在杀菌防污领域的应用进展

抗菌剂在涂料、膜、生物智能材料等材料表面的防污领域有着极其重要的应用价值。随着环保意识的增强，长效、环境友好型的抗菌剂成为当前研究的主流。其中，聚苯胺由于其良好的生物相容性和物理化学性能，是一种极具潜力的抗菌剂。聚苯胺的抗菌机理可由自身的氧化还原活性、阳离子吸附效应及电化学活性3方面分析。概括了聚苯胺及其衍生物的结构及制备方法；进一步从杀菌防污机理出发，综述了聚苯胺及其衍生复合材料在不同防污材料中应用的研究进展，包括在接触杀菌型表面、释放杀菌型表面、抗黏附型表面3种类型的材料中的应用。此外，提出了聚苯胺在防污应用中需进一步解决的问题及发展方向。     

离子液体和低共熔溶剂绿色回收废旧锂离子电池的研究进展

温和条件下废旧锂离子电池的绿色高效回收具有重大意义，目前利用离子液体和低共熔溶剂回废旧收锂离子电池的综述报道较少。本综述回顾近年离子液体和低共熔溶剂回收废旧锂离子电池，分析离子液体和低共熔溶剂对不同锂离子电池正极材料回收的差异性，介绍绿色溶剂结构、酸碱性、电池组成、温度、时间、质量比等因素对回收的影响，归纳绿色溶剂回收废旧锂离子电池的热力学和动力学规律及其溶解机制，并指出利用离子液体和低共熔溶剂回收废旧锂离子电池目前存在的一些问题及其提出可能的应对策略。