处理废碱液中硫化物和有机物的方法研究

本文主要研究用化学催化氧化和光学氧化相结合的方法处理废碱液中所含的高浓度硫化物和有机物 ,并研究各影响因素的作用情况。实验结果表明 ,硫化物的转化率随反应温度升高、反应时间的延长而增大 ;而且当反应温度 6 0℃ ,曝气量 0 6m3 /h、Mn2 初始浓度 15mg/L、反应时间 90min时 ,硫化物的转化率为 95 3%。COD的去除率随反应时间的延长而增大 ;反应时间 15 0min时 ,COD的去除率即可达到6 5 2 %     

Enhancing effect of monoolein surfactant on carbon nanoparticle synthesis by arc discharge in liquid

Effect of monoolein surfactant which promotes n-hexane to dissolve in water was investigated to enhance the carbon nanoparticle (CNP) synthesis by arc discharge in liquid. The production rate of CNPs consisting of multi-shelled fullerenes and multi-walled carbon nanotubes was increased by the addition of the n-hexane to water with support of monoolein surfactant. An optimal amount of monoolein led to the maximal production rate of CNPs which was ca. two-fold higher than that obtained from a pure water system. This effect is ascribed to the role of n-hexane and monoolein to provide carbon clusters to the arc reactive zone. The hydrodynamic particle sizes of CNPs and their crystallinity were also enhanced by the addition of these organic compounds. As the vapor pressure of the organic component is significantly suppressed, the proposed method is much safer than that using pure organic liquid.     

Antioxidant activity and antimicrobial properties of phenolic extracts from acerola (Malpighia emarginata DC) fruit

The antioxidant activity and antimicrobial property of phenolic extracts from acerola (Malpighia emarginata DC) fruit were assessed. The contribution of ascorbic acid and phenolic compounds in the total antioxidant capacity of the extracts was also evaluated. The extracts showed high total phenolic values and possessed high antioxidant activity as expressed by 2,2′‐diphenylpicrylhydrazyl (DPPH) and oxygen radical absorbance capacity assays (ORAC). The ascorbic acid content ranged from 405 to 1744 mg/100 g of fruit on a fresh weight basis. The antioxidant capacity of the phenolic fractions was in the following order: anthocyanins<phenolic acids<flavonoids. The phenolic fractions contributed 7.1–36.5% of the antioxidant activity expressed by ORAC, whereas the contribution of ascorbic accounted for 18–39% of the total activity. Selected extracts from the flavonoids fraction showed some activity against Staphylococcus aureus.     

Synthesis, structure characterization and photocatalytic properties of two new uranyl naphthalene-dicarboxylate coordination polymer compounds

Two new uranyl-organic coordination compounds, UO₂(NDC)[(CH₃)₂SO)]₂ (1) and [UO₂(NDC)(CH₂OH)₂] (2) (H₂NDC = 1,4-naphthalene dicarboxylate), have been synthesized from the solutions of dimethyl sulfoxide (DMSO) and ethylene glycol (EG), respectively, through a volatilization method. Single-crystal X-ray diffraction analyses show that compound 1 consists of novel straight chains modified by pairs of DMSO molecules, whereas compound 2 features one-dimensional zigzag chains which are cross-linked by non-coordinating solvent molecules through hydrogen bonding interactions, forming a two-dimensional network. Both 1 and 2 decompose rhodamine B (RhB) molecules efficiently under the irradiation of UV and visible light.     

A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine — Guyue Longshan Rice Wine

The objective of the study was to systematically investigate flavor compounds in Chinese rice wine (CRW) using chromatography technology. In twelve CRW samples, 93 different flavor compounds were detected and identified including 16 alcohols in addition to ethanol, 29 esters, 9 aldehydes, 9 organic acids, 19 amino acids and 11 fatty acids. Statistical analysis by principal component analysis (PCA) indicated that seventeen flavor compounds in Guyue Longshan rice wine made a large contribution to its special flavor. These compounds were benzaldehyde, acetaldehyde, ethyl 2‐hydroxy‐4‐methylvalerate, ethyl butyrate, phenyl ethyl isobutyrate, ethyl benzoate, ethyl phenyl‐acetate, methyl dodecanoate, methyl oleate, ethyl dedecanoate, 1‐butanol, 3‐ethoxyl‐1‐propanol, 1‐enanthol, dodecanol, lactic acid, fumaric acid and lauric acid.     

LC/ESI-MS/MS characterisation of procyanidins and propelargonidins responsible for the strong antioxidant activity of the edible halophyte Mesembryanthemum edule L.

Mesembryanthemum edule is used as a food ingredient and in traditional medicine. In this study, we investigated antioxidant activities of several extracts (methanol/acidified water, v/v: 20/80; 40/60 and 60/40) obtained from M. edule leaf, stem and root. Then, individual phenolics were characterised by reverse-phase HPLC coupled to electrospray ionisation mass spectrometry and multi-stage MS fragment analysis. Results showed that 40% methanol leaf extract, 40% methanol root extract and 20% methanol stem extract displayed the highest scavenging activity against DPPH and ABTS radicals. Regarding LC/ESI-MS/MS identification of active phenols, there were significant differences among the fractions of interest. In fact, 40% leaf extract mainly contained procyanidins, whereas propelargonidins were the major phenolics in 20% methanol stem extract, while, in 40% root extract, the active compounds remained unidentified. These results indicate that edible M. edule can be used as a nutraceutical in the pharmaceutical industry.     

Evaluation of volatile compounds and antioxidant capacity of some commercial rums from Dominican republic

Some Dominican ‘heavy’ rums, of a single brand, available commercially and labelled as 8, 15, 18, 21 and 25 year‐old have been evaluated and compared. Headspace solid‐phase microextraction (HS‐SPME) coupled to gas chromatography–mass spectrometry (GC–MS) was used to analyse volatile compounds and crocin kinetic competition test to evaluate their antioxidant capacity. The alcohols and esters profiles of rums labelled as 21‐ and 25 year‐old were similar. The alcohols and fatty acids profiles of rums labelled as 15 and 18 year‐old were similar. The esters profile of rums labelled as 8 and 15 year‐old was similar. Significant differences were found for aldehydes and volatile phenols between all the rum samples. The antioxidant capacity resulted significantly higher in the older rums (21 and 25 year‐old) than in the younger ones (8, 15 and 18 year‐old).     

Kinetics and mechanisms of reactions of thiol,thiono and dithio analogues of carboxylic esters with nucleophiles. An update

The objective of this review is to update a previous one (published in 1999) on the kinetics and mechanism of the reactions of thioesters, thiocarbonates and analogous thiocarbonyl derivatives with different nucleophiles in solution. There has been abundant literature on this topic since 1999 and it is of interest to chemists and biochemists to have a comprehensive view on the recent developments on the title reactions. Most of these occur through a tetrahedral intermediate, usually in steady state condition, whose breakdown generally leads to the final products (stepwise reactions). Nevertheless, depending on the stability of the tetrahedral intermediate, some reactions take place in one step (concerted mechanism). This review also discusses the factors that affect the stability of this intermediate, which in turn determines the pathway followed by the reaction.