Multi-spectroscopic characterization of organic salt components in medicinal plant

The characterization of structure of organic salts in complex mixtures has been a difficult problem in analytical chemistry. In the analysis of Scutellariae Radix (SR), the pharmacopoeia of many countries stipulates that the quality control component is baicalin (≥9% by high performance liquid chromatography (HPLC)). The component with highest response in SR was also baicalin detected by liquid chromatography-mass spectrometry (LC-MS). However, in the attenuated total reflection Fourier transform infrared spectroscopy, the carbonyl peak of glucuronic acid of baicalin did not appear in SR. The results of element analysis, time of flight secondary ion mass spectrometry, matrix assisted laser desorption ionization mass spectrometry and solid-state nuclear magnetic resonance all supported the existence of baicalin magnesium salt. Based on this, this study proposes an analysis strategy guided by infrared spectroscopy and combined with multi-spectroscopy techniques to analyze the structure of organic salt components in medicinal plant. It is meaningful for the research of mechanisms, development of new drugs, and quality control.

The effect of organic salts on the browning of dried squid products processed by air-drying

To control discoloration of dried Japanese common squid (Todarodes pacificus) product, influence of 0-1% organic salts, including sodium gluconate (Na-gluconate), sodium citrate (Na-citrate), sodium phytate (Na-phytate), sodium benzoate (Na-benzoate) and sodium tartrate (Na-tartrate), on Maillard browning in the squid meat during air-drying was investigated. Changes in surface color of the dried squid were mitigated by the addition of organic salts. Organic salts also showed inhibitory effects on autolysis and generation of free amino acids (FAAs), especially arginine, in both the dried squid meat and the model solution. Moreover, Maillard reaction degree of the dried squid was decreased by using organic salts. The addition of 1% Na-citrate or 1% Na-phytate well suppressed the browning of the dried squid (p < 0.05). The results indicated that organic salts having strong chelating ability, including Na-citrate and Na-phytate, can prevent the browning of the dried squid product by inhibiting the generation of FAAs.

Antimicrobial 1,3,4-trisubstituted-1,2,3-triazolium salts

A series of 1,3,4-trisubstituted-1,2,3-triazolium bromide salts were prepared by efficient two-step sequences of azide-alkyne cycloaddition and benzylic substitution. The antimicrobial activity of each triazolium salt and correlating triazole precursor was evaluated using a minimum inhibitory concentration (MIC) assay. MIC activities as low as 1 µM against Gram-positive bacteria, 8 µM against Gram-negative bacteria and 4 µM against fungi were observed for salt analogs, while neutral triazoles were inactive. Analogs representing selective and broad-spectrum antimicrobial activity were each identified. MIC structure-activity relationships observed within this motif indicate that the presence of cationic charge and balance of overall hydrophobicity are strongly impactful, while benzyl vs. aryl substituent identity and variation of substituent regiochemistry are not.