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Molecular rotor for detecting viscosity of fermented milk, and preparation method and application thereof

A technology for fermented milk and viscosity, applied in the field of photochemical detection, to achieve the effects of good anti-interference effect, good photostability and chemical structure stability, and high product yield

Active Publication Date: 2021-04-20
JINGGANGSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, most of the literature is aimed at the detection of some enzymes, ions, and gas molecules in biological systems, and few of them are used for the relevant detection of fermented milk viscosity

Method used

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  • Molecular rotor for detecting viscosity of fermented milk, and preparation method and application thereof
  • Molecular rotor for detecting viscosity of fermented milk, and preparation method and application thereof
  • Molecular rotor for detecting viscosity of fermented milk, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A method for preparing a molecular rotor for viscosity detection of fermented milk, comprising the steps of:

[0046] (1) Dissolve 365 mg of 4'-(diphenylamino)-3-hydroxy-[1,1'-biphenyl]-4-formaldehyde in ethanol, stir evenly with ultrasonic, control 4'-(diphenylamino )-3-hydroxy-[1,1'-biphenyl]-4-carbaldehyde at a concentration of 0.1 M to obtain solution 1;

[0047] (2) Dissolve 199 mg of 2-(3-cyano-4,5,5-trimethylfuran-2(5H)-ylidene)malononitrile in ethanol, stir evenly with ultrasonic, control 2-( The concentration of 3-cyano-4,5,5-trimethylfuran-2(5H)-ylidene)malononitrile was 0.1 M to obtain solution 2;

[0048] (3) Mix solution 1 and solution 2, stir evenly, heat to 40 °C, and add 1 mg of triethylamine dropwise. After reacting for 48 hours, remove the organic solvent by distillation under reduced pressure, then use silica gel column separation for rough purification , refined and purified with a neutral alumina chromatographic column, and then dried to obtain 37...

Embodiment 2

[0051] A method for preparing a molecular rotor for viscosity detection of fermented milk, comprising the steps of:

[0052] (1) Dissolve 365 mg of 4'-(diphenylamino)-3-hydroxy-[1,1'-biphenyl]-4-formaldehyde in ethanol, stir evenly with ultrasonic, control 4'-(diphenylamino )-3-hydroxy-[1,1'-biphenyl]-4-carbaldehyde at a concentration of 5 M to obtain solution 1;

[0053] (2) Dissolve 995 mg of 2-(3-cyano-4,5,5-trimethylfuran-2(5H)-ylidene)malononitrile in ethanol, stir evenly with ultrasonic, control 2-( The concentration of 3-cyano-4,5,5-trimethylfuran-2(5H)-ylidene)malononitrile was 25 M to obtain solution 2;

[0054] (3) Mix solution 1 and solution 2, stir evenly, heat to 60 °C, and add 10 mg of triethylamine dropwise. After reacting for 24 hours, remove the organic solvent by distillation under reduced pressure, and then use silica gel column separation for rough purification , refined and purified with a neutral alumina chromatographic column, and then dried to obtain ...

Embodiment 3

[0057] A method for preparing a molecular rotor for viscosity detection of fermented milk, comprising the steps of:

[0058] (1) Dissolve 365 mg of 4'-(diphenylamino)-3-hydroxy-[1,1'-biphenyl]-4-formaldehyde in ethanol, stir evenly with ultrasonic, control 4'-(diphenylamino )-3-hydroxy-[1,1'-biphenyl]-4-carbaldehyde at a concentration of 10 M to obtain solution 1;

[0059] (2) Dissolve 1,990 mg of 2-(3-cyano-4,5,5-trimethylfuran-2(5H)-ylidene)malononitrile in ethanol, stir evenly with ultrasonic, and control 2-( The concentration of 3-cyano-4,5,5-trimethylfuran-2(5H)-ylidene)malononitrile was 50 M to obtain solution 2;

[0060] (3) Mix solution 1 and solution 2, stir evenly, heat to 78 °C, and add 100 mg of triethylamine dropwise. After reacting for 1 hour, remove the organic solvent by distillation under reduced pressure, then use silica gel chromatography column to separate and carry out crude purification , refined and purified with a neutral alumina chromatographic colum...

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PUM

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Abstract

The invention discloses a molecular rotor for detecting the viscosity of fermented milk, and a preparation and application thereof. The molecular rotor has a structure represented by a formula shown in the description. The molecular rotor has aggregation-induced emission (AIE) characteristics, so that fluorescence quenching cannot be caused in an aggregation state; and meanwhile, a plurality of aromatic rings and other structures in the molecular structure can freely rotate in a dilute solution, fluorescence is weak, when the aromatic rings and other structures in the molecular structure are in a glycerol thick solution, the structures capable of freely rotating are difficult to rotate due to the change of the viscosity of the solution, and then signals are released in a fluorescence mode, so that the aromatic rings and other structures can respond to the change of the viscosity. Moreover, the preparation method of the molecular rotor CDHBDM is simple, rapid, efficient and high in yield, the raw materials are cheap and easy to obtain, the flow required by the post-treatment process is simple, complex equipment is not needed, and the molecular rotor CDHBDM is suitable for large-scale preparation and large-scale use.

Description

technical field [0001] The invention relates to the technical field of photochemical detection in fermentation engineering, in particular to a molecular rotor for viscosity detection of fermented milk and its preparation and application. Background technique [0002] Fermented milk refers to a large class of dairy products made from part of animal milk through the fermentation process of lactic acid bacteria, including yogurt, active milk, flavored milk and other products, which are widely known by people. In recent years, with people's increasing requirements for food nutrition and functionality, probiotics are widely used in the fields of medicine, animal husbandry and food because of their unique beneficial effects. Fermented milk made by adding a variety of probiotics The nutrition is comprehensive and the flavor is controllable. During the fermentation process, a large amount of lactic acid, various organic acids, amino acids, B vitamins and other components will be pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/64
Inventor 徐灵峰刘利民孙心瑗隋岩邓霏黄艳蓉孙立和
Owner JINGGANGSHAN UNIVERSITY
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