A fluorescent sensor for detection of gelation degree of pickering emulsion and its preparation and application

A fluorescent sensor and emulsion gel technology, applied in the field of fluorescent sensors, to achieve the effects of good photostability, convenient operation, and not easy to decompose or oxidize

Active Publication Date: 2022-04-19
JINGGANGSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a fast, simple and convenient means of visual fluorescence display, fluorescence sensor has been widely used in biomedicine, environmental monitoring, pathology tracking and other fields, but it is rarely used to detect the gelation degree of Pickering emulsion

Method used

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  • A fluorescent sensor for detection of gelation degree of pickering emulsion and its preparation and application
  • A fluorescent sensor for detection of gelation degree of pickering emulsion and its preparation and application
  • A fluorescent sensor for detection of gelation degree of pickering emulsion and its preparation and application

Examples

Experimental program
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Effect test

Embodiment 1

[0047] A preparation method for a fluorescent sensor for Pickering emulsion gelation degree detection, comprising the steps:

[0048] (1) Dissolve 370 mg of 4-(4-bromo-2,6-dimethoxystyrene)-1-ethylquinoline-1-salt in ethanol, stir evenly with ultrasonic, control 4-(4 -Bromo-2,6-dimethoxystyrene)-1-ethylquinoline-1-salt at a concentration of 1 M to obtain solution 1;

[0049] (2) Dissolve 340 mg of (4-bromophenyl)diphenylphosphine in acetonitrile, stir evenly with ultrasonic, control the concentration of (4-bromophenyl)diphenylphosphine to 1 M, and obtain solution 2;

[0050] (3) Mix solution 1 and solution 2, and add 100 mg of calcium carbonate to it, then fill the reaction system with nitrogen, heat the reaction to 81°C, and add 254 mg of pinacol diborate dropwise, After that, 2.25 mg of palladium acetate was added dropwise, and the reaction was stirred for 36 h. After the reaction was completed, the organic solvent was removed, and the crude product was extracted in a separ...

Embodiment 2

[0055] A preparation method for a fluorescent sensor for Pickering emulsion gelation degree detection, comprising the steps:

[0056] (1) Dissolve 370 mg of 4-(4-bromo-2,6-dimethoxystyrene)-1-ethylquinoline-1-salt in ethanol, stir evenly with ultrasonic, control 4-(4 -Bromo-2,6-dimethoxystyrene)-1-ethylquinoline-1-salt at a concentration of 10 M to obtain solution 1;

[0057] (2) Dissolve 850 mg of (4-bromophenyl)diphenylphosphine in acetonitrile, stir evenly, and control the concentration of (4-bromophenyl)diphenylphosphine to 20 M to obtain solution 2;

[0058] (3) Mix solution 1 and solution 2, and add 1000 mg of calcium carbonate to it, then fill the reaction system with nitrogen, heat the reaction to 50°C, and add 635 mg of pinacol diborate dropwise , and then dropwise added 11.25 mg of palladium acetate, and stirred for 18 h. After the reaction was completed, the organic solvent was removed, and the crude product was extracted in a separatory funnel by dichloromethane / w...

Embodiment 3

[0061] A preparation method for a fluorescent sensor for Pickering emulsion gelation degree detection, comprising the steps:

[0062] (1) Dissolve 370 mg of 4-(4-bromo-2,6-dimethoxystyrene)-1-ethylquinoline-1-salt in ethanol, stir evenly with ultrasonic, control 4-(4 -Bromo-2,6-dimethoxystyrene)-1-ethylquinoline-1-salt at a concentration of 20 M to obtain solution 1;

[0063] (2) Dissolve 1700 mg of (4-bromophenyl)diphenylphosphine in acetonitrile, stir evenly with ultrasonic, control the concentration of (4-bromophenyl)diphenylphosphine to 40 M, and obtain solution 2;

[0064] (3) Mix solution 1 and solution 2, and add 2000 mg of calcium carbonate to it, then fill the reaction system with nitrogen, heat the reaction to 20°C, and add 1250 mg of pinacol diborate dropwise , and then dropwise added 22.50 mg of palladium acetate, stirred for 1 h, after the reaction was finished, after removing the organic solvent, the crude product was extracted in a separating funnel through a d...

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Abstract

The invention discloses a fluorescence sensor for detecting the degree of gelation of Pickering emulsion and its preparation and application. The fluorescence sensor has the following structure: The fluorescence sensor prepared by the present invention contains a freely rotatable aromatic ring structure, and the viscosity of the Pickering emulsion can be judged by the strength of the fluorescence signal release. At the same time, it has the characteristics of aggregation-induced emission (AIE), and can release strong The fluorescent signal is suitable for indirect judgment of the gelation degree of Pickering emulsion, can provide an effective reference for the control of the gelation degree of Pickering emulsion dressing, and has certain guiding significance for the preparation process of Pickering emulsion dressing.

Description

technical field [0001] The invention relates to the technical field of food emulsion application, in particular to a fluorescence sensor for detecting the gelation degree of Pickering emulsion and its preparation and application. Background technique [0002] Dressings generally refer to auxiliary materials (carriers) other than the main material. They are often used as wrapping materials for wound healing. The current dressings mainly include traditional dressings such as gauze and bandages, transparent film dressings, foam dressings, and liquid dressings. Based on the theory of moist wound healing, liquid dressings for skin injuries have become a research hotspot in recent years. Liquid dressings can be introduced to the wound surface by coating or spraying and form a protective layer on the wound surface. It has the advantages of convenient use, weak foreign body sensation, no adhesion to the wound, and the ability to provide a moist environment to promote wound healing. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07D215/02C07F9/60C09K11/06G01N21/64
CPCC07F9/60C09K11/06G01N21/643C09K2211/1014C09K2211/1029
Inventor 徐灵峰邹盈刘利民马耿相曾美段思琪熊芳芝刘佳彭小婷
Owner JINGGANGSHAN UNIVERSITY
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