基于CuBB为阴极缓冲层有机太阳能电池性能的研究

通过定向合成Cu(I)配合物,首次将 其作为阴极缓冲层引入到有机太阳能电池(OSCs)中。实验分析发现,OSCs的光电能量转换效 率(PCE)与CuBB层厚度紧密相关,在标准太阳 光照条件下,结构为ITO/CuPc (20nm)/C60(40nm)/CuBB (x m m)/Al (100nm)的器件PCE随着CuBB厚度的增加 先增大后变小,当厚为8nm 时PCE达到0.94%。器件性能提高的原因主要是CuBB具有良好 的电子迁移率,但厚度过大时则由于串联电阻增加及电子不能经阴极缓冲层传输而使性能降 低。     

Mass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham

Extracts containing red pigment complexes from the two types of dry-cured hams, Italian Parma and Spanish Iberian ham, were obtained using water and acetone as extraction solvents followed by a crude purification with C18 column filtration. The purified extracts were then analyzed spectroscopically by recording absorption and fluorescence spectra (λ(ex)=420nm), which both indicate the presence of chemically identical red chromophores with properties similar to a complex of transition metals and protoporphyrin IX. Electrospray ionization mass spectrometry (ESI-MS) in the positive ion mode confirms the presence of identical chemical compounds. ESI-MS in the negative ion mode detects a cluster of seven isotopologue ions (that of m/z 623.2 as the most intense) with a pattern matching that of a Zn protoporphyrin IX complex. Based on mass spectral data it is concluded that a Zn-porphyrin complex constitutes a major chromophore in dry-cured Iberian ham as well as in Parma ham.     

Comparison of different methods of monitoring the secondary stage of oxidation of ghee

Thiobarbituric acid value (TBA), ρ‐anisidine value (ρ‐AnV) and carbonyl value (CV) were compared with sensory scores in monitoring the oxidation of ghee. The latter used a 9‐point hedonic scale for flavour. Six samples of ghee were stored at 80 °C and samples were removed at 48‐h intervals. Correlation coefficients of the chemical values with flavour scores were CV ?0.664, TBA ?0.521 and p‐AnV ?0.356, suggesting that the CV was the most suitable of the methods tested.     

The effect of sugars on the extrusion of maize grits: II. Starch conversion

Differential scanning calorimetry (DSC), X-ray diffraction and rheological studies have revealed that the conversion of A-type starch during the extrusion of mixtures of maize grits with sugars depends on sugar type and concentration. Sugars inhibited the starch conversion (fructose more than sucrose) by reducing the specific mechanical energy input. Addition of sugars led to changes in the packing of amylose–lipid complexes in the extrudate from an E-type to V-type. It is postulated that the complexes pack initially in the less stable E-form and then rearrange to the more stable V-form, a process which is accelerated by the addition of sugars because of the enhanced molecular mobility resulting from the reduction in the glass transition temperature. This rearrangement is also seen when extrudates containing no sugar are equilibrated at ambient temperature at moisture contents between 14.5% and 18% (w.b.).     

铬交联以及对皮革与其它鞣剂 染料和加脂剂进一步结合的影响

本文解释了铬络合物的数量及它们在胶原晶格中的位置与成革稳定性之间的关系.在用碱式铬盐鞣制的皮革中,铬络合物与皮革的结合方式有许多种,其中只有部分铬络合物与皮革结合的坚牢度最大,也正是这部分铬盐直接影响到皮革鞣制后的耐煮沸试验,其余的铬在中和、搭马陈放和干燥后进—步固定。这—部分铬对皮革提供了很大的额外鞣制强度。通过用二羧酸或聚丙烯酸与这部分未固定的铬或固定不牢的铬结合,成革的—部分额外强度便消失了.这就证明了上述结果。而且这种高吸收鞣法鞣制的革较常规鞣法鞣得的革鞣制强度要轻一点.鞣制强度和铬结合量之间的关系在最近一些报道中也有同样结果,铬的那些自由价键可用于进一步固定油脂,疏水添加剂和复鞣剂。如果要得到与常规铬鞣革相同的鞣制强度,用二羧酸或丙烯酸处理后的革必须加入更多的铬盐鞣制。     

玉米淀粉-脂质复合物对曲奇饼干体外消化和血糖生成指数的影响

目的 探究玉米淀粉-脂质复合物的结构和消化特性以及对曲奇饼干的体外消化特性与血糖生成指数的影响。方法 利用水热法制备了制备不同脂质(包括饱和脂肪酸与不饱和脂肪酸)与玉米直链淀粉的复合物, 通过傅里叶红外光谱仪(fourier transform infrared spectroscopy, FT-IR)与X-射线衍射(X-ray diffractometer, XRD)探究了淀粉分子短程和长程有序性。结果 研究表明, 淀粉-脂质复合物的形成使快消化淀粉含量显著降低, 慢消化淀粉和抗性淀粉含量显著增加。水热法制备中通过疏水相互作用得到的淀粉-脂质复合物利用氢键链接使其结构更加稳定, 体外消化速率呈降低趋势。其中玉米淀粉-卵磷脂复合物、玉米淀粉-硬脂酸复合物与玉米淀粉-肉豆蔻酸复合物为 V+B 型晶体结构, 玉米淀粉-大豆油复合物与玉米淀粉-玉米油复合物的晶型结构未发生改变。在五种淀粉-脂质复合物中, 玉米淀粉-卵磷脂复合物的水解率最低, 水解指数预估血糖指数分别为44.65%、64.22%, 所对应的曲奇饼干的水解指数与预估血糖指数也最低, 分别为51.68%、68.08%。结论 表明玉米淀粉-卵磷脂复合物适合作为新型淀粉-脂质复合物用于开发具有低血糖指数的饼干食品。     

微波熟化结合超低温冷冻预处理降低煎炸薯条油脂吸附的研究（网络首发、推荐阅读）

对比分析不同熟化方式(漂烫熟化、微波熟化)和不同冷冻方式(常规冷冻、超低温冷冻)的结合预处理对煎炸薯条油脂吸附的影响。发现与传统的漂烫熟化结合常规冷冻预处理相比,将漂烫熟化改为微波熟化,煎炸薯条的总油含量下降15.86%;将常规冷冻改为超低温冷冻,总油含量下降6.09%;而微波熟化结合超低温冷冻预处理使总油含量降低20.46%。激光共聚焦显微镜(CLSM)、差示扫描量热仪(DSC)和扫描电镜(SEM)结果证实:微波结合超低温冷冻预处理使煎炸薯条外壳层产生了较多VII型淀粉脂质复合物,外壳表面结构致密光滑、附着的油脂较少,内部结构破损较小。结合感官评价结果,表明微波熟化结合超低温冷冻预处理可以在改善薯条品质的同时降低油脂吸附。     

含氧配体螯合铝络合物催化环酯聚合研究进展

聚己内酯及聚交酯是可供生物降解的高分子材料,具有良好的生物相容性和优异的力学性能,广泛应用在生物医学领域,可应用于骨骼固定材料、手术缝合线、药物载体和组织修复材料等。本文综述了不同类型含氧配体螯合金属铝络合物以配位-插入机理引发环酯开环聚合近年来的研究成果。     

一系列硫代双烯镍近红外染料的合成及性能

该文分别通过安息香路线和二酮路线合成了4种具有不同取代基的硫代双烯镍近红外染料,并考察了染料的物理、光电化学及热稳定性等性质。紫外-可见-近红外(UV-Vis-NIR)吸收光谱测试结果表明,配合物在700～1 100 nm都具有较强的吸收。对化合物的取代基效应及溶剂效应的研究发现:供电子基团导致λmax红移,而吸电子基团导致λmax蓝移,且λmax随着溶剂极性增大而增大。利用循环伏安法和差分脉冲伏安法(CV/DPV)测试了化合物的电化学性质。此外,该文还通过密度泛函理论(DFT)对化合物的HOMO和LUMO能级进行了计算。热失重测试研究表明,合成的化合物具有较好的热稳定性。     

希夫碱金属配合物应用进展

希夫碱基团通过碳-氮双键上的氮原子和相邻的具有孤对电子的氧、硫、磷原子与金属原子配对可形成希夫碱配合物。对钴(Ⅱ)、锰{(Ⅱ)(、Ⅲ)}、铜(Ⅱ)三类希夫碱金属配合物的结构式、合成方法及在医药、酶、催化等领域的应用进行了综述;对锡(Ⅱ)、铅(Ⅱ)、钒(Ⅳ)、钼(Ⅵ)、银(Ⅰ)等希夫碱金属配合物的应用也做了简要概述。