Chunli Wang,Na Yang,Dongxue Cai,Shu-Zhong Zhan,Kun Liu
The electrocatalytic processes of hydrogen evolution reaction and hydrogen oxidation reactions have emerged as global strategies to address critical environmental and energy challenges associated with fossil fuel consumption. To enhance electrocatalytic activity, we focus on the design of novel electrocatalysts based on first-row transition metal complexes. A new nickel complex [Ni(dppe)Cl 2 ] by the reaction of NiCl 2 with 1,2-bis(diphenylphosphino)ethane (dppe) were synthesized and characterized in our group. The structure of nickel complex was determined cryptographically. The electro-catalyze hydrogen evolution (HER) activity of complex Ni(dppe)Cl 2 in acetonitrile solution with acetic acid as proton and a neutral buffer (pH 7.0) medium was evaluated by controlled potential electrolysis, with a turnover frequency (TOF) of 155 and 366 (mol of H 2 /mol of cat/h), respectively. Notably, electrocatalytic activity towards hydrogen oxidation (HOR) in acetonitrile solvent using Ni(dppe)Cl 2 as a catalyst has also been studied, and the complex exhibits highly catalytic efficiency with a TOF of 0.77 s −1 . The above results indicate that the Ni complex can be act as promising electrocatalyst for HER and HOR.
Qingna Lin,Lipeng Han,Guoqin Liu,Weiwei Cheng,Liqing Wang
The formation of food-derived glycated phosphatidylethanolamine (PE) in thermal process was investigated by designing a 1,2-dipalmitoyl-sn-glycero-3-phosphoethanolamine (DPPE)-glucose model system heated from 40 to 100 °C for 8 h. The main products of glycated PE were determined by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Results showed that the glycation of DPPE formed three major glycated compounds: amadori-glycated-1,2-dipalmitoyl-sn-glycero-3-phosphoethanolamine (Amadori-DPPE), carboxymethyl-1,2-dipalmitoyl-sn-glycero-3-phosphoethanolamine (CM-DPPE), and carboxyethyl-1,2-dipalmitoyl-sn-glycero-3-phosphoethanolamine (CE-DPPE). Amadori-DPPE was identified to generate CM-DPPE through oxidative cleavage of glycated polar head group under high temperature and extended incubation time. Additionally, during thermal processing, retro-aldol reactions of glucose led to the formation of two reactive dicarbonyl intermediates: glyoxal (GO) and methylglyoxal (MGO), both of them reacted with amino group of DPPE to form CM-DPPE and CE-DPPE, respectively. Thus, the formation pathways of CM-PE might involve the irreversible rearrangements of Amadori-PE following oxidative cleavage, as well as the glycation of amino group of PE with GO. CE-PE could only be formed by reaction of PE with MGO. Moreover, the content of CM-DPPE was higher than that of CE-DPPE in the same incubation conditions, which indicated that CM-PE might be a more useful predictive marker for food-derived glycated amino-phospholipid, rather than Amadori-PE, particularly in thermal processed foodstuffs.
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