Supercritical fluid extraction of daphne (Laurus nobilis L.) seed oil

Laurus nobilis L., commonly known as daphne tree, is an evergreen that belongs to the Lauraceae family. Daphne trees produce grape-sized shiny purplish berries having three parts: flesh, skin, and an inner kernel (single seed). This study examines supercritical CO₂ (SC-CO₂) extraction of oil from daphne seeds. The oil yield of ground seeds varied from 14 to 28% depending on the method and particle size used for oil recovery. Yields were similar for both petroleum ether and SC-CO₂ extraction. The extraction yield decreased significantly with increasing particle size. The amount of extract collected increased exponentially with increasing SC-CO₂ pressure. The highest extraction yield was obtained at the highest temperature studied, 75°C. More than 45% of the oil was lauric acid. SC-CO₂ is a viable technique to obtain high-purity L. nobilis L. seed oil, which is a potential ingredient for the cosmetic industry.     

A Facile Approach toward Thermoplastic Triple-Shape Memory Polymers

In this work, a ternary blend of polyolefin elastomer (POE), lauric acid (LA), and poly(ε-caprolactone) (PCL) with triple-shape memory effect (triple-SME) is reported. LA and PCL exhibit distinct thermal transitions and construct two reversible switching networks capable of fixing and releasing different temporary shapes under a mild condition. The ternary blend shows excellent triple-shape memory properties and good toughness. Besides, the permanent shape can be reconfigured by a simple thermal treatment. These particular features make the novel blend a competitive candidate for diverse applications. And the creative combination of crystalline small molecule and semicrystalline polymer expands the freedom for producing triple-shape memory polymers (triple-SMPs).     

月桂酸/膨胀珍珠岩复合相变材料的制备与热性能研究

以月桂酸为相变材料,膨胀珍珠岩为载质,利用真空吸附法制备出月桂酸/膨胀珍珠岩复合相变材料(LA/EP-PCMs)。通过FT-IR、SEM、DSC、TGA对LA/EP-PCMs的微观结构、相变温度、相变潜热、热稳定性进行表征。结果表明:月桂酸能较好地吸附在膨胀珍珠岩孔隙内,它们之间的化学相容性良好。LA/EP-PCMs中月桂酸饱和含量为65%,此时其相变温度为41.3℃,热焓为110.1J/g。将5%的纳米石墨纤维(NGF)作为添加剂加入到LA/EP-PCMs中,其导热系数由0.09 W/(m·K)提高到0.16 W/(m·K),增长了77.7%。熔融凝固实验表明:掺入NGF将改善复合相变材料的蓄放热能力,其强化导热机理是在相变基体外表面和内部形成了导热网络。     

直接法合成月桂酰基甲基牛磺酸钠

以月桂酸和N-甲基牛磺酸钠为原料,经直接缩合一步反应合成了月桂酰基甲基牛磺酸钠。考察了直接法缩合工艺中反应温度、反应时间、催化剂种类和用量、投料比、溶剂用量等对反应的影响。结果表明,优化反应条件为:月桂酸与N-甲基牛磺酸钠投料摩尔比为1.3∶1,催化剂硼酸用量为月桂酸质量的2%,溶剂用量为月桂酸质量的40%,215℃反应6 h。在上述条件下,N-甲基牛磺酸钠的转化率可达95%以上,粗产品经重结晶及干燥处理后纯度可达98%以上。     

Development and energy evaluation of phase change material composite for building energy‐saving

Phase change materials (PCMs) contributed to building energy‐saving and thermal comfort through increasing the thermal capacity of building envelopes. In this study, a phase change material composite was developed by using the PCMs mixture of capric acid (CA) and lauric acid (LA) as the primary phase change energy storage agent and using the solid waste fly ash as a carrier material. The results showed that for Guangdong, the ideal PCMs mixture should have a transition temperature of 25.5^oC, which could be obtained by using a mass ratio of CA/LA of 4:6. Then, experiment results also indicate that the optimum adsorption ratio of 2:1 (FA/PCMs) was detected for the synthesis of this FA/PCMs composite, which has the latent heat of 45.38 J/g and exists excellent thermal reliability. Moreover, simulation results by using EnergyPlus show that the proposed composite has a good building energy‐saving effect.     

十六醇/十六酸/十二酸三元复合相变体系研究

采用步冷曲线法测定了不同质量比的十六醇(H)/十六酸(PA)二元体系的相变温度,绘制了该体系的t-x相图;在其最低共熔点附近引入十二酸(LA)组成三元体系,同样测定了该三元体系在不同质量比下的相变温度,得到了其t-x相图.采用差示扫描量热仪(DSC)和傅里叶变换红外光谱(FTIR)对上述二元和三元体系中低共熔物的热性能和稳定性进行表征.结果表明:不同质量比的H-PA二元体系均能形成共熔物,H与PA的质量比分别为6:4和7:3时引入LA的三元体系能形成最低共熔物;H,PA,LA这三者的质量分数之比分别为30:20:50和35:15:50的三元体系,其相变焓和相变温度分别为179.63,177.87 J/g及26.5,27.0℃,连续相变过程无分层现象,1200次热循环后热稳定性好.     

2,2-二羟甲基十二酸的合成

研究了以月桂醛(正十二醛)、甲醛、过氧化氢为原料,经羟醛缩合、过氧化氢氧化合成2,2-二羟甲基十二酸的方法,探讨了原料摩尔比、催化剂或氧化剂用量、反应温度和时间对羟醛缩合反应和氧化反应的影响。结果表明,月桂醛(正十二醛)与甲醛摩尔比为2.6∶1.0、催化剂与月桂醛摩尔比为0.51∶1.0、羟醛缩合反应温度为50℃、反应时间为3 h,合成的2,2二-羟甲基十二醛收率为46%;H2O2与2,2二-羟甲基十二醛摩尔比为1.1∶1.0,氧化反应温度为70℃、反应时间为7 h,合成的2,2二-羟甲基十二酸收率为86%。并用13C和1H核磁共振谱表征了2,2-二羟甲基十二酸的结构。     

Physicochemical Properties,Lipid Oxidation,and Fatty Acid Composition of Sausage Prepared with Meat of Young Nellore Bulls Fed a Diet with Lauric Acid

This study evaluates the quality of sausage obtained from the meat of Nellore cattle fed diets containing different levels (0, 5, 10, and 15 g per kg total DM) of lauric acid (C12:0) from palm kernel cake. A linear reduction (p ≤ 0.05) in lipid oxidation, as reflected by linear decreases in the lightness (L*), yellowness (b*), and saturation (C*) color parameters, is observed on days 7, 14, and 21 of maturation of sausage, and these decreases are accompanied by linear increases in the redness (a*) color and the linoleic (C18:2n–6) and linolenic (C18:3n–3) fatty acid contents. The inclusion of lauric acid in the diet induces linear reductions in the shear force and cooking loss and does not significantly affect various indices, including the centesimal composition, water activity, water holding capacity, composition of most fatty acids (FA), hypocholesterolemic‐to‐hypercholesterolemic FA ratio, atherogenicity, thrombogenicity, and desirable fatty acids. The use of dietary lauric acid from palm kernel cake is recommended at doses up to 15 g per kg because its presence reduces lipid oxidation and improves color parameters, softness, and linoleic and linolenic FA without affecting the FA composition of sausage from Nellore bull's meat. Practical applications : Sausages are products manufactured from chopped or ground meats packaged into animal casings. This product appeared in Brazil through the adaptation of traditional recipes brought by German and Italian immigrant families to weather conditions and the national palate. However, due to its production characteristics, sausage can become a product with lipid characteristics that are undesirable for human consumption. The inclusion of lauric acid (C12:0) in the animal diet might change the biohydrogenation process in the rumen, improve the quality of the deposited FA and reduce lipid oxidation in sausage manufactured from meat. The FA composition and physicochemical properties of sausage predict its acceptance by the consumer market. An optimal advantage would be achieved if these products can be used as not only preservatives but also functional ingredients with antioxidant properties and products for the treatment of metabolic syndrome and cardiovascular diseases through atherogenic action.     

月桂酸衍生物的合成与抑菌性的比较研究

本文进行了月桂酸衍生物(月桂酸单甘酯GML、月桂酸双甘酯和三甘酯GDL+GTL、聚甘油月桂酸单甘酯PGML)合成的研究,并比较了其抑菌活性和皮肤致敏性,以获得应用性能更佳的月桂酸产品。采用固体酸性盐催化的酯化反应合成月桂酸衍生物,优化的反应条件为:催化剂NaHSO4用量为月桂酸重的0.3%,底物摩尔比为1:2,温度200℃、真空条件下反应5h;反应产物采用分子蒸馏提纯,得到的月桂酸单甘酯和聚甘油月桂酸单甘酯纯度较高。采用平板菌落计数法测定月桂酸衍生物的最低抑菌浓度,结果表明:月桂酸、GML和PGML对革兰氏阳性菌和阴性菌均有较好的抑菌活性,但在相同条件下月桂酸和GML的抑菌效果要优于PGML,GDL+GTL则无抑菌活性。通过皮肤致敏性测试,证实月桂酸衍生物均不会导致人体皮肤过敏。     

黑曲霉脂肪酶合成单月桂酸甘油酯

从黑曲霉中提出了一种具有很高催化活性和选择性的脂肪酶,为证明这种脂肪酶的高选择性,用此酶直接催化甘油和月桂酸反应合成单月桂酸甘油酯,并且优化了反应的工艺参数。实验表明,采用甘油月桂酸摩尔比为1∶1.5,脂肪酶与底物质量比为0.5%,水与底物质量比为3%的条件在50℃下反应12h,可使月桂酸转化率达到91.2%,单酯含量高达70%。