In the past decade,people have conducted extensive research on the synthesis and application properties of various functionalized pillararenes.Pillararenes show good application prospects in the field of sensors due t...In the past decade,people have conducted extensive research on the synthesis and application properties of various functionalized pillararenes.Pillararenes show good application prospects in the field of sensors due to the rich host-vip recognition in their rigid electron-rich cavities.However,most reported pillararenes are functionalized by alkoxy modification,which results in poor charge transfer nature and weak fluorescence response.A π-conjugated charge-transfer system P5BN was obtained by introducing electron-donating triarylamine(Ar_(3)N)and electron-deficient triarylborane(Ar_(3)B)into pillar[5]arene skeleton,which significantly improved its luminescence behavior and was further used for fluorescence detection applications.The molecular structure showed that P5BN provided a good macrocyclic cavity to encapsulate amino acids molecules of suitable size.It was found that P5BN,as a fluorescent sensor,showed a highly sensitive and selective response to L-arginine(L-Arg),resulting in a significant enhancement of the fluorescence at 408 nm of P5BN with the lowest detection concentration being 2.21×10^(-8) mol/L.The recognition mechanism was demonstrated through experiments and DFT theoretical calculations.展开更多
【目的】研究8种食用菌游离氨基酸的组成、含量及呈味效果。【方法】采用高效液相色谱-蒸发光散射检测法(HPLC-ELSD),分别对香菇、白灵菇、海鲜菇、平菇、双孢菇、秀珍菇、杏鲍菇和金针菇8种食用菌的游离氨基酸组成及含量进行测定。【...【目的】研究8种食用菌游离氨基酸的组成、含量及呈味效果。【方法】采用高效液相色谱-蒸发光散射检测法(HPLC-ELSD),分别对香菇、白灵菇、海鲜菇、平菇、双孢菇、秀珍菇、杏鲍菇和金针菇8种食用菌的游离氨基酸组成及含量进行测定。【结果】白灵菇和金针菇的游离氨基酸种类最多,均有10种,除双孢菇不含有游离必需氨基酸外,其余7种食用菌均含有游离必需氨基酸。海鲜菇的游离必需氨基酸含量最高,为3.444mg/g;游离呈味氨基酸则以白灵菇含量最高,为45.680mg/g;游离限制氨基酸含量最高的是平菇,达0.413mg/g。对8种食用菌呈味效果贡献最大的是甘氨酸(Gly),其含量占8种食用菌游离氨基酸总量的19.56%~52.97%,味道强度值(Taste active value,TAV)为1.10~5.08。8种食用菌中,味道比较鲜的食用菌如香菇、白灵菇、海鲜菇、双孢菇都含有天冬氨酸(Asp),含量为2.155~45.310mg/g。【结论】从游离氨基酸来看,海鲜菇和双孢菇的食用风味最佳,平菇和金针菇营养价值最好。展开更多
文摘In the past decade,people have conducted extensive research on the synthesis and application properties of various functionalized pillararenes.Pillararenes show good application prospects in the field of sensors due to the rich host-vip recognition in their rigid electron-rich cavities.However,most reported pillararenes are functionalized by alkoxy modification,which results in poor charge transfer nature and weak fluorescence response.A π-conjugated charge-transfer system P5BN was obtained by introducing electron-donating triarylamine(Ar_(3)N)and electron-deficient triarylborane(Ar_(3)B)into pillar[5]arene skeleton,which significantly improved its luminescence behavior and was further used for fluorescence detection applications.The molecular structure showed that P5BN provided a good macrocyclic cavity to encapsulate amino acids molecules of suitable size.It was found that P5BN,as a fluorescent sensor,showed a highly sensitive and selective response to L-arginine(L-Arg),resulting in a significant enhancement of the fluorescence at 408 nm of P5BN with the lowest detection concentration being 2.21×10^(-8) mol/L.The recognition mechanism was demonstrated through experiments and DFT theoretical calculations.
文摘【目的】研究8种食用菌游离氨基酸的组成、含量及呈味效果。【方法】采用高效液相色谱-蒸发光散射检测法(HPLC-ELSD),分别对香菇、白灵菇、海鲜菇、平菇、双孢菇、秀珍菇、杏鲍菇和金针菇8种食用菌的游离氨基酸组成及含量进行测定。【结果】白灵菇和金针菇的游离氨基酸种类最多,均有10种,除双孢菇不含有游离必需氨基酸外,其余7种食用菌均含有游离必需氨基酸。海鲜菇的游离必需氨基酸含量最高,为3.444mg/g;游离呈味氨基酸则以白灵菇含量最高,为45.680mg/g;游离限制氨基酸含量最高的是平菇,达0.413mg/g。对8种食用菌呈味效果贡献最大的是甘氨酸(Gly),其含量占8种食用菌游离氨基酸总量的19.56%~52.97%,味道强度值(Taste active value,TAV)为1.10~5.08。8种食用菌中,味道比较鲜的食用菌如香菇、白灵菇、海鲜菇、双孢菇都含有天冬氨酸(Asp),含量为2.155~45.310mg/g。【结论】从游离氨基酸来看,海鲜菇和双孢菇的食用风味最佳,平菇和金针菇营养价值最好。
