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Unlocking the stable interface in aqueous zinc-ion battery with multifunctional xylose-based electrolyte additives

Journal of Energy Chemistry 2025年第1期100卷 770-778页

作者： Xiaoqin Li Jian Xiang Lu Qiu Xiaohan Chen Yinkun Zhao Yujue Wang Qu Yue Taotao Gao Wenlong Liu Dan Xiao Zhaoyu Jin Panpan Li Institute for Advanced Study Chengdu University School of Mechanical engineering Chengdu University college of food and Biological engineering Chengdu University Institute of Fundamental and Frontier sciences University of Electronic Science and Technology of China college of Materials science and engineering Sichuan University

The growth of dendrites and the side reactions occurring at the Zn anode pose significant challenges to the commercialization of aqueous Zn-ion batteries（AZIBs）. These challenges arise from the inherent conflict between mass transfer and electrochemical kinetics. In this study, we propose the use of a multifunctional electrolyte additive based on the xylose（Xylo） molecule to address these issues by modulating the solvation structure and electrode/electrolyte interface, thereby stabilizing the Zn anode. The introduction of the additive alters the solvation structure, creating steric hindrance that impedes charge transfer and then reduces electrochemical kinetics. Furthermore, in-situ analyses demonstrate that the reconstructed electrode/electrolyte interface facilitates stable and rapid Zn2+ion migration and suppresses corrosion and hydrogen evolution reactions. As a result, symmetric cells incorporating the Xylo additive exhibit significantly enhanced reversibility during the Zn plating/stripping process, with an impressively long lifespan of up to 1986 h, compared to cells using pure ZnSO4electrolyte. When combined with a polyaniline cathode, the full cells demonstrate improved capacity and long-term cyclic stability. This work offers an effective direction for improving the stability of Zn anode via electrolyte design, as well as highperformance AZIBs.

关键词： Solvation

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Spraying Arginine at 5 Days before Harvest Delays Postharvest Broccoli Senescence via Nutrient Accumulation

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食品科学 2025年第1期46卷 131-141页

作者： SUN Yupeng CHEN Ying SHANG Qingwen GUO Yanyin ZHANG Yuxiao WANG Yunqiao XUE Qingyue college of Agricultural engineering and food science Shandong University of TechnologyZibo 255049China Zichuan District Agricultural and Rural Affairs Service Center Zibo 255049China

To determine the effects of preharvest arginine spraying on the nutritional level of broccoli and the mechanism of action of arginine in improving the storage quality of broccoli,arginine spraying(5 mmol/L)was conducted at 0,1,3,and 5 days before *** appearance,respiration rate,mass-loss rate,electrolyte leakage,glucosinolate,ascorbic acid,total phenol,total flavonoid,total sugar and sucrose contents,and sucrose phosphate synthase(SPS),invertase(INV),sucrose synthase synthesis(SSS)and cleavage(SSC)activities of broccoli samples were observed after 0,2,4,6,8,and 10 days of *** results showed that spraying arginine at 5 days preharvest(5-ARG)helped to inhibit broccoli respiration during storage,delay electrolyte leakage,and maintain broccoli ***,during the growth stage,total sugar accumulation was higher in the 5-ARG *** addition,during the storage period,sucrose synthesis was accelerated,while sucrose cleavage was inhibited,resulting in more sucrose retention in postharvest *** conclusion,5-ARG resulted in the accumulation of more nutrients during the growth process and effectively delayed the quality decline during storage,thereby prolonging the shelf life of ***,this study provides a theoretical basis for improving postharvest storage characteristics of broccoli through preharvest treatments.

关键词： arginine broccoli preharvest spraying nutrient accumulation storage quality postharvest senescence

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Long-Term Effects of Docosahexaenoic Acid-Bound Phospholipids and the Combination of Docosahexaenoic Acid-Bound Triglyceride and Egg Yolk Phospholipid on Lipid Metabolism in Mice

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Journal of Ocean University of China 2018年第2期17卷 392-398页

作者： CHE Hongxia CUI Jie WEN Min XU Jie Teruyoshi Yanagita WANG Qi XUE Changhu WANG Yuming college of food science and engineering Ocean University of China Department of Health and nutrition science Nishikyushu University college of food science and engineering Wuhan Polytechnic University

The bioavailability of docosahexaenoic acid(DHA) and eicosapentaenoic acid(EPA) depends on their chemical forms. This study investigated the long-term effects of DHA-bound triglyceride(TG-DHA), DHA-bound phospholipid(PL-DHA), and the combination of TG-DHA and egg yolk phospholipid(Egg-PL) on lipid metabolism in mice fed with a high-fat diet(fat levels of 22.5%). Male C57BL/6J mice were fed with different formulations containing 0.5% DHA, including TG-DHA, PL-DHA, and the combination of TG-DHA and Egg-PL, for 6 weeks. Serum, hepatic, and cerebral lipid concentrations and the fatty acid compositions of the liver and brain were determined. The concentrations of serum total triglyceride(TG), total cholesterol(TC), high-density lipoprotein cholesterol(HDL-c), and hepatic TG in the PL-DHA group and the combination group were significantly lower than those in the high-fat(HF) group(P < 0.05). Atherogenic index(AI) of the PL-DHA group was significantly lower than that of the combination group(P < 0.05). Hepatic TC level in the combination group was significantly lower than that in the HF group(P < 0.05), but no significant difference was observed between the combination group and the PL-DHA group. Both the PL-DHA and the combination groups showed significantly increased DHA levels in the liver compared with the HF group(P < 0.05). However, there were no obvious increases in the cerebral DHA levels in all DHA diet groups. These results suggest that PL-DHA was superior to the combination of TG-DHA and Egg-PL in decreasing the AI. Long-term dietary supplementation with low amount of DHA(0.5%) may improve hepatic DHA levels, although cerebral DHA levels may not be enhanced.

关键词： omega-3 fatty acid docosahexaenoic acid eicosapentaenoic acid lipid metabolism triglycerides phospholipids

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Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot(Phyllostachys praecox C.D. Chu et C.S. Chao)

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Journal of Zhejiang University-science B(Biomedicine & Biotechnology) 2011年第9期12卷 752-759页

作者： Jin-jie ZHANG Rong JI Ya-qin HU Jian-chu CHEN Xing-qian YE Department of food science and nutrition College of Biosystem Engineering and Food ScienceZhejiang UniversityHangzhou 310029China

Three cooking methods,namely boiling,steaming,and stir-frying for 5 to 10 min,were used to evaluate the effect on nutrient components,free amino acids,L-ascorbic acid,total phenolic contents,and antioxidant capacities of bamboo shoots(Phyllostachys praecox).Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein,soluble sugar,and ash,and caused a great loss in the total free amino acids(decreased by 38.35% and 34.86%,respectively).Significant differences(P<0.05) in free amino acids were observed in the samples cooked by different ***-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible *** boiling,the L-ascorbic acid and total phenolic contents were significantly reduced,while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid(78.87% of its previous content).Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo *** is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.

关键词： Cooking methods Bamboo shoot nutrition Antioxidant capacities

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Synthesis of 3-Methylbutanal by Strecker Reaction at Unelevated Temperature and in Acidic Systems

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Chinese Chemical Letters 2006年第8期17卷 1041-1044页

作者： Hong Xia BI Chang Wei MA college of food science ＆ nutrition engineering China Agricultural University Beijing 100083

3-Methylbutanal was obtained by the Strecker reaction with L-leucine and D-ribose at unelevated temperature and acidic conditions. Volatile compounds from reaction systems were analyzed by solid phase microextration （SPME） coupledwith gas chromatography-mass spectroscopy （GC-MS）. The formation mechanism of 3-methylbutanal was also proposed. Various reaction conditions were investigated, including reaction time, reaction temperature, pH value and salt content of the system.

关键词： 3-Methylbutanal Strecker reaction dry cured ham.

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Effects of Drying Processes on the Antioxidant Properties in Sweet Potatoes

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Agricultural sciences in China 2010年第10期9卷 1522-1529页

作者： YANG Jing CHEN Jin-feng ZHAO Yu-ying MAO Lin-chun Department of food science and nutrition College of Biosystem Engineering and Food Science Zhejiang University Hangzhou 310029 P.R. China

The effects of different drying methods （hot-air drying, microwave drying and vacuum-freeze drying） on the antioxidant activity and antioxidants in sweet potato （lpomoea batatas L. Lain.） tubers were investigated to determine the potential drying process. Sweet potato tubers were cut into 5 mm thick slices, steamed at 100℃ for 10 rain, then dried in either hotair, microwave, or vacuum-freeze. The dried sweet potatoes in microwave possessed the highest antioxidant activity, while the lowest activity was observed in hot-air dried samples. The phenolic contents were positively correlated with scavenging activity and reducing power of DPPH^＋. The microwave drying retains the highest antioxidant activity with the highest content of phenolic compounds in dried sweet potatoes. β-carotene and ascorbic acid showed minor contribution to the antioxidant activity in dried sweet potatoes.

关键词： sweet potato (lpomoea batatas L. Lam.) drying antioxidant activity antioxidants

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Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage

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Journal of Integrative Agriculture 2012年第1期11卷 159-165页

作者： LIU Chang-hong CAI Lu-yun LU Xian-ying HAN Xiao-xu YING Tie-jin Department of food science and nutrition College of Biosystem Engineering and Food ScienceZhejiang UniversityHangzhou 310058P.R.China

Mature-green tomato fruit （Solanum lycopersicum cv. Zhenfen 202） were exposed to different UV-C irradiation at 2, 4, 8, and 16 kJ m-2 and then stored under the dark at 14°C and 95% relative humidity （RH） for 35 d. Of these four doses, UV-C irradiation at 4 and 8 kJ m-2 significantly increased total phenolic contents in present tomato fruit by 21.2 and 20.2%, respectively. Furthermore, UV-C irradiation at 4 or 8 kJ m-2 promoted the accumulation of total flavonoids and increased the antioxidant activity. 2 or 16 kJ m-2 UV-C irradiation also enhanced antioxidant activity, but to a lesser extent. Seven phenolic compounds, viz., gallic acid, （＋）-catechin, chlorogenic acid, cafferic acid, syringic acid, p-coumaric acid, and quercetin in tomato fruit were identified and quantified by HPLC. Gallic acid was the major phenolic compound in tomato fruit and significantly correlated with antioxidant activity. 4 or 8 kJ m-2 UV-C irradiation significantly increased the contents of gallic acid, chlorogenic acid, syringic acid, p-coumaric acid, and quercetin. The optimum dose of UV-C irradiation in terms of increased phenolic compound content and enhanced Antioxidant activity was determined to be 4 or 8 kJ m-2.

关键词： tomato postharvest UV-C irradiation storage antioxidant activity phenolic compounds

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Reduction of Chilling Injury and Ultrastructural Damage in Cherry Tomato Fruits After Hot Water Treatment

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Agricultural sciences in China 2009年第3期8卷 304-310页

作者： YANG Jing, FU Mao-run, ZHAO Yu-ying and MAO Lin-chun Department of food science and nutrition, college of Biosystem engineering and food science, Zhejiang University, Hangzhou 310029, P.R.China [a]Department of food science and nutrition College of Biosystem Engineering and Food Science Zhejiang University Hangzhou 310029 P.R. China

The effects of hot water treatment in alleviating chilling injury and reducing ultrastructural damage of mature-green cherry tomatoes （Lycopersicun esculentum cv. cerasiform Alef） were investigated. Mature-green cherry tomato fruits were treated in water at 40℃ or 45℃ for 5 min or 15 min, and then stored at 5℃ for 19 days followed by ripening at 20℃. Water treatment at 40℃ for 15 min increased tolerance of cherry tomato fruits to chilling stress, indicating as low outbreak of skin lesion, high color a＊ value, and low electrolyte leakage. Treated fruits showed typical climacteric respiration and developed normal red color with chlorophyll degradation and lycopene accumulation during ripening, while fruits without treatment failed to develop red color and suffered skin lesion. After 19 days of chilling, heated fruits showed the conversion of chloroplast to chromoplast with the disappearance of thylakoids. Mitochondria and other cell organelles were not adversely affected in treated fruits. However, ultrastructures in pericarp cells in control fruits severely damaged with extensive disorganization of cytoplasm, swelled chloroplasts, distorted and unstacked thylakoids. Chloroplast was the first and most severely impacted organelle by chilling stress. Hot water treatment （40℃ for 15 min） before storage alleviated chilling injury in cherry tomato fruits. The results suggest that chilling injury is related with the damage of cell structure under chilling stress.

关键词： cherry tomato chilling injury heat treatment ultrastructure

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Study on swelling model and thermodynamic structure of native konjac glucomannan

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Journal of Zhejiang University-science B(Biomedicine & Biotechnology) 2009年第4期10卷 273-279页

作者： Long LI Hui RUAN Liu-liu MA Wei WANG Ping ZHOU Guo-qing HE Department of food science and nutrition College of Biosystem Engineering and Food Science Zhejiang University Hangzhou 310029 China Department of food science and Technology Guangdong Shaoguan College Shaoguan 512005 China

We investigated the higher structure of konjac glucomannan (KGM) in the amorphous state and solution using a laser particle size analyzer and a water activity meter. The results show that the thermodynamic structures of native KGM were primarily composed of the lamella structure units, which involve both granular crystalline and amorphous regions, and that the connection zones of such units contained both loose and tight aggregation regions. The value of surface tension (σ) of native KGM, resting with the density of its hydroxyl groups' self-association, was an important parameter to analyze the higher structures of native KGM in the thermodynamic swelling model of native KGM.

关键词： Swelling model Thermodynamic structure Konjac glucomannan (KGM) Higher structure

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Quantitative Structure-activity Relationship Studies on the Antioxidant Activity and Gap Junctional Communication of Carotenoids

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Chinese Journal of Structural Chemistry 2010年第9期29卷 1362-1372页

作者：孙玉敬吴丹刘东红陈健初沈妍叶兴乾 Department of food science and nutrition School of Biosystems Engineering and Food ScienceZhejiang University

The antioxidant and gap junctional communication（GJC） activities of carotenoids are known to be the two main anticancer *** structure-activity relationship（QSAR） models of the two activities were developed using stepwise regression and multilayer perceptron neural network based on the calculated descriptors of quantum *** results showed that the significant molecular descriptor related to the antioxidant activity of carotenoids was the HOMO-LUMO energy gap（EHL） and the molecular descriptor related to the GJC was the lowest unoccupied molecular orbital energy（ELUMO）.The two models of antioxidant activity both showed good predictive power,but the predictive power of the neural network QSAR model of antioxidant activity was *** addition,the two GJC models have similar,moderate predictive *** possible mechanisms of antioxidant activity and GJC of carotenoids were discussed.

关键词： carotenoids antioxidant activity gap junctional communication multilayer perceptron neural network quantitative structure-activity relationship

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