CHIRALITY
·
2025
·Vol. 37
·期 8
·e70050
·
IF 3
Xiangwen Chen,Xuan Chen,Juan Pan,Shuqi Deng,Qiubing Qin,Qiang Fu,Jiliang Cao
In this work, the silica gel bonded amylose[( S )-α-methylbenzyl carbamate] (CHIRALPAK IH) was chosen as the chiral stationary phase (CSP) for the separation of five quinolone enantiomers by high-performance liquid chromatography (HPLC), namely, ofloxacin, flumequine, nadifloxacin, lomefloxacin, and clinafloxacin. The mobile phase composition, organic modifier, and acid–base additive were systematically investigated for the baseline separation of these five interested quinolones. The optimized mobile phases were n -hexane–ethanol–acetic acid–diethylamine (60:40:0.2:0.2, v / v / v / v ) for ofloxacin and nadifloxacin, n -hexane–ethanol–acetic acid–diethylamine (60:40:0.2:0.2, v / v / v / v ) for flumequine, n -hexane–isopropanol–acetic acid–diethylamine (60:40:0.3:0.3, v / v / v / v ) for lomefloxacin, and n -hexane–ethanol–acetic acid–diethylamine (70:30:0.3:0.3, v / v / v / v ) for clinafloxacin. The interaction forces between the amylose CSP and target quinolones were simulated by computerized molecular docking to study their enantiorecognition mechanisms. The results indicated that hydrogen bonding, π–π stacking, and hydrophobic interactions collectively contributed to the stereoselective binding. The differences in these interaction forces between the quinolone enantiomers, particularly the greater contribution of hydrogen bonding in one enantiomer compared to the other, led to a significant difference in binding energy. This differential binding energy ultimately governed the elution order and enabled chiral recognition of the five quinolone enantiomers.
研究领域:
分析化学
·
色谱学
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药学
·
分子建模
·
立体化学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Zhongyu Zuo,Ming Zhang,Xinxia Zhang,Ting Li,Anbang Hui,Mengdi Chen,Shunqian Xu,Li Wang
The ink with starch-lipid complex exhibits a high stability in frozen storage. • Starch-lipid complex enhances the shape fidelity of printed model. • Complex may suppress ice growth consistent with the Gibbs-Thomson effect. • Conformation of lipid molecule affects complex adsorption on ice surface. Developing starch-based 3D printing inks with stable texture and high shape fidelity is essential for producing higher value-added food products. However, inhibiting ice recrystallization and maintaining structural stability during cold-chain transport and frozen storage remain significant challenges. To address these questions, this study validates the hypothesis that starch-lipid complex intervenes the ice crystal growth in starch-based 3D printing ink, and investigates the effects of molecular conformation on the ice surface behavior of starch–lipid complexes. The amylose-oleic acid (OA) complex greatly suppresses ice recrystallization by stably adsorbing on the freezing interface, which induces a disordered arrangement of ice crystals. MD simulation supported a proposed mechanism for ice recrystallization inhibition that is consistent with the Gibbs–Thomson effect. The resulting edible ink of starch-OA complex exhibited a lower growth rate of ice crystal size (from 33.33 ± 2.44 μm 2 to 96.51 ± 22.68 μm 2 after 80 d at −24 °C) when compared with a control group (from 65.88 ± 5.43 μm 2 to 187.78 ± 21.98 μm 2 ). Moreover, the starch-OA complex still retains the ability to resist ice crystal growth after high-temperature treatment (e.g., 95 °C), enabling adapting to a variety of food processing conditions. This work offers potential applications for the starch-lipid complex in cold storage-enabling material and food preservation. Download: Download high-res image (216KB) Download: Download full-size image
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DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Liling Fu,Jiming Cheng,Xinhui Xu,Yanan Ren,Conghe Zhang,Wei Yang,Guixiang Zhou,Tian Xu,Changhong Liu,Lei Zheng
Three benzoic-type phenolic acids were covalently grafted onto HAMS via esterification. • Bioactivities followed a hydroxyl-dependent ranking: Ga-HAMS > Da-HAMS > Ph-HAMS. • LF-NMR/MRI showed uniform water distribution in modified emulsion gels. • Ga-HAMS active coating significantly extends strawberry shelf life at 25 °C. Three benzoic-type phenolic acids with progressively increasing hydroxyl substitution ( p -hydroxybenzoic acid, 3,4-dihydroxybenzoic acid, and gallic acid) were covalently grafted onto native high-amylose maize starch (Na-HAMS) via EDC·HCl/DMAP-mediated esterification, yielding Ph-HAMS, Da-HAMS, and Ga-HAMS at a grafting ratio of approximately 12%. Successful esterification at the C-6 primary hydroxyl groups was confirmed by FTIR, UV-Vis, XPS, and NMR analyses. Phenolic acid grafting significantly enhanced surface hydrophobicity and conferred marked antioxidant and antimicrobial activities, both following a consistent structure-dependent ranking of Ga-HAMS > Da-HAMS > Ph-HAMS, reflecting differences in phenolic hydroxyl number and ortho-cooperative configuration. Thymol-loaded emulsion gels were subsequently constructed using each modified starch as an emulsifier combined with an agarose network. Compared with Na-HAMS, modified starch-based emulsion gels exhibited substantially improved emulsifying activity, reduced droplet size, and enhanced thymol loading efficiency (∼30% to 92%), along with superior physical stability. Rheological analysis confirmed elasticity-dominated viscoelastic behavior ( G ′ > G ″) stable across 20-90 °C, while LF-NMR and MRI revealed more homogeneous internal water distribution within the modified gel matrices. Based on a comprehensive performance evaluation, Ga-HAMS emulsion gel was applied as an active coating for strawberry preservation at 25 °C. Compared with control and Na-HAMS groups, Ga-HAMS coating effectively suppressed microbial growth, reduced decay and weight loss, and better maintained firmness, color, and soluble solids. LF-NMR and MRI further confirmed the preservation of cellular water compartmentalization. This work systematically elucidates the structure-activity relationships of benzoic-type phenolic acid-grafted HAMS and provides a theoretical basis for polysaccharide-based active emulsion gels in postharvest fruit preservation. Download: Download high-res image (362KB) Download: Download full-size image
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DOI
高影响因子
CHIRALITY
·
2021
·Vol. 33
·期 12
·938-950
·
IF 2.437
Shirong Cao,Chunting Xie,Qianyun Ma,Shaoping Wang,Jiayu Zhang,Zhaokun Wang
In the present study, an accurate, rapid, and simple chiral HPLC-UV method with amylose tris(3-chloro-5-methylphenylcarbamate) as stationary phase was developed and applied for enantiomeric determination of six nonsteroidal anti-inflammatory drugs (NSAIDs) in the commercial pharmaceutical formulations, including ( R , S )-ibuprofen, S-ibuprofen, ( R , S )-ketoprofen, S-ketoprofen, S-naproxen, and ( R , S )-loxoprofen sodium. Experiments on the influence of mobile phase composition, proportion of organic modifier, percentage of acid additives, and column temperature on enantioseparation were conducted to obtain the best separation condition. It was indicated that one mobile phase simply composed of acetonitrile-water (0.1% formic acid, v/v) at the proportion of 50:50 (v/v) with a flow rate of 0.6 ml/min at 22°C could simultaneously provide the excellent enantiomeric resolutions for all selected NSAIDs, which made the enantioseparation process more applicable and operable. The newly developed method was then applied for determination of NSAID enantiomers in pharmaceutical formulations containing racemic mixtures or single stereoisomers. Calibration curve of each enantiomer at the concentration of 5.0–100 ug/ml showed good linearity with the correlation coefficient above 0.9996. Satisfactory recovery (96.54–101.54%), good intra-day precision (RSD 0.52–1.46%), and inter-day precision (RSD 0.13–1.09%) were also obtained. The newly developed method was then applied for determination of NSAID enantiomers in pharmaceutical formulations containing racemic mixtures or single stereoisomers. Quantitative results of the commercial capsules and tablets demonstrated that the difference between the declared and measured values did not exceed 1.52%.
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高影响因子
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