摘要：A multi-responsive D-A type compound(CYQ)based on pyrone and triphenylamine was designed and successfully synthesized. The target compound exhibited distinct aggregation-enhanced emission(AEE) *** experiment and density functional theory(DFT) indicated CYQ possessed excellent intramolecular charge transfer(ICT) ability. Besides, its mechanofluorochromic property(MFC) was found with a 37 nm redshift. Powder wide-angle X-ray diffraction(PXRD) and differential scanning calorimetry(DSC) measurements were performed to demonstrate the transformation from the crystalline to amorphous states upon grinding. Surprisingly,CYQ displayed a hypersensitive response to trace water in organic solvents with an excellent detection limit as low as 0.0096% in tetrahydrofuran(THF). Furthermore, it was found that the fluorescent intensity of CYQ declined progressively upon humidity rise, and its color change can be witnessed by naked eyes. Therefore, the relative humidity(RH) sensing strategy guarantees the AIEgen to become a colorimetric sensor under various conditions.

摘要：由于甜菜(Beta)M14染色体数目的变化,导致甜菜M14花后1 h花蕾的蛋白质表达存在明显差异。本研究选取两个甜菜M14花后1 h的差异蛋白点质谱检测结果,依据该质谱检测所得的氨基酸序列设计简并引物,利用RACE技术扩增3'端,利用SMART RACE技术扩增5'端并进行对比分析,从而得到cDNA全长,并对其进行验证和分析。结果显示所得c DNA全长其翻译后所得氨基酸序列与质谱检测结果一致,将此cDNA序列在NCBI数据库里进行分析,结果显示该序列与核酮糖1,5-二磷酸羧化酶或其小亚基(主要是水稻的核酮糖1,5-二磷酸羧化酶或其小亚基)有极高的相似性和同源性。本研究结果为了解甜菜M14染色体数目变化对蛋白质表达的影响提供了新的科学依据。

摘要：为了提高速冻水饺品质,明确不同食品改良剂对速冻水饺品质的影响,研究优化了黄原胶、硬脂酸乳酸钠和磷酸盐对速冻水饺品质的作用,通过单因素和响应面试验设计,考察了不同复合改良剂对速冻水饺冻裂率、可冻结水和感官品质的影响。结果表明,黄原胶、硬脂酸乳酸钠和磷酸盐对速冻水饺感官评分的影响极显著(P硬脂酸乳酸钠>磷酸盐。在添加量为0.14%黄原胶、0.23%硬脂酸乳酸钠和0.40%磷酸盐的复配工艺下,速冻水饺的感官评分最高为91.0±0.2、冻裂率(52.32±0.41)%、可冻结水含量(33.21±0.41)%。同时对未添加改良剂的对照组进行扫描电镜观察,发现速冻水饺皮中存在大量空洞,内部结构不均匀,而添加复合改良剂的速冻水饺皮上孔洞分布更加均匀,蛋白网络结构清晰完整,内部组织均匀紧密。

摘要：将黄原胶、卡拉胶、魔芋胶和瓜尔豆胶4种亲水胶体添加到速冻水饺皮中,研究其对速冻水饺品质的影响。利用响应面分析法对4种亲水胶体的添加量进行优化,在单因素试验的基础上,进行Box-Behnken试验设计,得到4种亲水胶体对速冻水饺感官得分影响的数学模型和最佳添加量。结果表明:4种亲水胶体对速冻水饺品质影响顺序为黄原胶>瓜尔豆胶>魔芋胶>卡拉胶。速冻水饺复合亲水胶体的最佳配方为黄原胶0.25%、卡拉胶0.21%、魔芋胶0.28%、瓜尔豆胶0.39%。在此条件下预期速冻水饺的感官总分为91.941,实际得分为91.923。本研究为速冻水饺品质改良提供参考依据。