Dongdong Tan,Tianmiao Wang,Jing Hu,Donglian Deng,Tingting Li,Ruijun Li
Considering chiral covalent organic frameworks (COFs) featuring the intriguing properties of porous organic materials, chiral recognition, and separation, the design and synthesis of chiral COFs with high crystallinity has remained a daunting challenge. A brominated functionalized COF (COF-Br) with high crystallinity and stability was synthesized. Using the post-synthetic modification strategy of the Suzuki–Miyaura cross-coupling reaction, a chiral COF (COF-L-Phe) was successfully constructed by combining COF-Br and the chiral functional groups of 4-borono-L-phenylalanine. The chiral recognition ability of COF-L-Phe was verified using an experimental adsorption model. Furthermore, COF-L-Phe-modified capillary columns have been used for the separation of racemic phenylalanine using capillary electrochromatography. This work will provide guidance for constructing chiral COFs for chirality related applications.
This work described a sensitive and economical HPLC-UV method with FDAA derivatization to simultaneously detect 36 D/ l -amino acids, which provides higher sensitivity and lower cost than other HPLC-based methods. It was validated for linearity range (8–1000 µmol/L), limits of detection (2.68–62.44 pmol/L), limits of quantification (2.93 to 208.13 pmol/L), intraday precision (0.30 % − 5.31 %), interday precision (1.96 % − 8.04 %) and accuracy (86.53 % − 121.46 %). This method was then applied in the determination of D/L- amino acids abundance in fermented and unfermented food materials and showed the characteristics of each type of foods. The method also demonstrated good performance in another application case for the discrimination of different types of food materials based on D/L- amino acids profile. It emphasizes the ability of the method to study the characteristics, distribution and abundance of d -amino acids in foods and their potential application in food quality control.
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