异硫氰酸镱苄胺配合物的合成及其热分解非等温动力学研究

本文叙述了异硫氰酸镱苄胺配合物Yb(NCS)_3·4C_6H_5CH_2NH_2的合成方法。通过对该配合物进行热分解非等温动力学研究,推断了该配合物的热分解反应机理及动力学补偿效应表达式。     

苯基异硫腈钴（I）配合物的合成与结构及性质

本文报导了三－三苯基膦氧化钴（Ｉ）与过量的异硫氰酸苯酯反应，依据快原子轰击质谱（ＦＡＢ－ＭＳ），证实生成物的结构为四员钴杂环配合物。该配合物不稳定，容易脱硫，生成苯基异腈钴（Ⅱ）配合物。     

2,6,7-Tris2,6,7-三取代 -1,3,4 -噻二唑并 [3,2 -a] -1,3,5 -三嗪 -5 -硫酮的合成(英文)

通过 2 ,3,4,6- 四 - O- 乙酰基 - β- D- 吡喃葡萄糖基异硫氰酸酯与芳香醛缩 - 5 - 烷基 - 2 - 氨基 - 1 ,3,4- 噻二唑 (希夫碱 )于甲苯中回流 ,制得十二种化合物 :2 - 烷基 - 6- 2′,3′,4′,6′- 四 - O- 乙酰基 - β- D- 吡喃葡萄糖基 - 7- 芳基 - 1 ,3,4- 噻二唑并 [3,2 - a]- 1 ,3,5 - 三嗪 - 5( 6H,7H) - 硫酮 ,并通过元素分析、红外光谱、核磁共振氢谱对其结构进行了确认     

菜籽粕水解制备复合氨基酸的研究

以菜籽粕为原料，用盐酸水解制得氨基酸液（ＡＡ），经脱色、脱酸、中和、浓缩和干燥等过程制得了氨基酸粉末。研究了影响氨基酸得率的主要因素和水解过程中氨基酸液中的异硫氰酸酯（ＩＴＣ）及口恶唑烷硫酮（ＯＺＴ）含量的变化情况。实验结果表明，使用６．０ｍｏｌ·Ｌ－１的盐酸水解菜籽粕１８ｈ，氨基酸的得率为８９．６％。氨基酸粉末中氨基酸的得率为８７．２％。制得的氨基酸粉末中异硫氰酸和口恶唑烷硫酮的含量低于饲料添加的要求     

含D-乙酰氨基葡萄糖的酰氨基硫脲合成及表征

以D-氨基葡萄糖盐酸盐为起始原料,经过酰化、氯代和异硫氰酸酯化制得中间体2-乙酰氨基-3,4,6-三-O-乙酰基-2-脱氧-β-D-吡喃糖基异硫氰酸酯,再与各种酰肼反应,得到了12种新型的标题化合物。产物结构均经IR、1HNMR和ESI-MS确认。所得糖基衍生物构型未发生变化,均为β型。     

异硫氰酸酯及其衍生物的制备和应用进展

异硫氰酸酯是一种重要的有机合成中间体,其在生活和生产的重要性日益彰显出来。综述了各种异硫氰酸酯的合成方法,介绍它和其衍生物在医药、农业领域的应用进展,并详细介绍以异硫氰酸酯作为中间体合成出来的新型高效低毒捕收剂在矿物浮选方面的应用。     

Effect of orally administered phenethyl isothiocyanate on hepatic gene expression in rats

Scope: Phenethyl isothiocyanate (PEITC) is a constituent of cruciferous vegetables that has demonstrated cancer preventive activity in a number of cancer models including lung, prostate, and breast cancer. Our objective was to examine the effects of the oral administration of PEITC for 7 days on the hepatic expression of genes important in drug metabolism and toxicity in Sprague Dawley rats. The liver is the major site for the metabolism of various xenobiotics and carcinogens, and determining the effects of PEITC on the gene expression of hepatic enzymes may provide insight into mechanisms underlying the cancer preventive activity of PEITC. Methods and results: Using a microarray containing 282 genes, we observed that PEITC significantly up‐regulated UDP‐glucuronosyltransferase UGT1A6 and strongly down‐regulated nicotinamide N‐methyltransferase (NNMT). We also confirmed the down‐regulation of NNMT by real‐time quantitative RT‐PCR. Other genes that were significantly up‐regulated were the drug metabolizing enzyme cyp2b15, the anti‐apoptotic gene bcl2l2, and the stress regulators Gadd45b, Dnajb9, Dnajb5 and Hspb1. Conclusion: Our results indicate new targets that may be important in the mechanisms of the anticancer effects of PEITC. Of particular significance was the down‐regulation of NNMT which may represent a new target for the treatment of a variety of cancers.     

Properties of encapsulated wasabi flavour and its application in canned food

The encapsulated wasabi flavour prepared from 100% modified starch (HICAP^? 100), HICAP^? 100: maltodextrin (1:1), HICAP^? 100:CAPSUL (1:1) at various flavouring agent concentrations (10, 15 or 20% w/w) was determined for physicochemical properties. All encapsulated treatments were stored at various relative humidity (RH) levels (11%, 33% and 52% RH) and intervally evaluated for encapsulation efficiency (EE) during 60 days of storage. Microcapsules of 20% wasabi flavour derived from the mixture of HICAP^? 100 with maltodextrin and HICAP^? 100 with CAPSUL demonstrated excellent properties including low moisture content, acceptable flowing properties, surface appearance and EE. The release rate of encapsulated flavour increased as the RH increased for most encapsulated treatments. A difference‐from‐control test was conducted to evaluate the magnitude of wasabi‐flavour retention added in the canned tuna spread. The intensity of wasabi‐flavour retention in the canned tuna spread with encapsulated flavour agents added was higher than that of the samples without flavour encapsulation.     

A facile synthesis of thiosemicarbazides containing the 4-antipyrinyl group under microwave irradiation in solvent-free conditions

A simple, efficient and eco-friendly method for the synthesis of a series of thiosemicarbazides containing 4-antipyrinyl group under microwave irradiation has been reported, no solvent and catalyst was used. Five of them are new compounds.     

Vapor Pressure of Allyl Isothiocyanate and Its Transport in PVDC/PVC Copolymer Packaging Film

Equilibrium vapor pressures of allyl isothiocyanate (AIT) above pure AIT and AIT/canola oil mixtures from 15 to 45°C were estimated from AIT vapor densities using gas chromatography. Canola oil was an effective diluent for depressing AIT vapor pressure. Permeation of AIT in a PVDC/PVC copolymer film was measured using the dynamic quasi-isostatic method, and kinetics of AIT vapor sorption in the polymer were studied gravimetrically. Experiments were carried out at 25, 35 and 45°C with vapor pressures from 50 to 800 Pa. At fixed vapor activity, diffusion and permeability coefficients increased with temperature, but a decrease was observed for solubility coefficient. An empirical equation was used to describe the sorption kinetics.