Kinetics and mechanism of cymoxanil degradation in buffer solutions

The kinetics and mechanism(s) of the hydrolytic degradation of a compound are needed to evaluate a compound's abiotic degradation in the environment. In this paper, the hydrolysis of cymoxanil [2-cyano-N-[(ethylamino)carbonyl]-2-(methoxyimino) acetamide] was investigated in dark sterile aqueous solutions under a variety of pH conditions (pH 2.8-9.2) and temperatures (15-50 degrees C). Hydrolysis of cymoxanil was described by first-order kinetics, which was dependent on pH and temperature. Cymoxanil degraded rapidly at pH 9 (half-life = 31 min) and relatively slowly at pH 2.8 (half-life = 722 days). The effect of temperature on the rate of cymoxanil degradation was characterized using the Arrhenius equation with an estimated energy of activation of 117.1 kJ mol(-)(1). An increase in temperature of 10 degrees C resulted in a decrease in half-life by a factor of approximately 5. Three competing degradation pathways are proposed for the hydrolysis of cymoxanil, with two of the pathways accounting for approximately 90% of cymoxanil degradation. These two pathways involved either initial cyclization to 1-ethyldihydro-6-imino-2,3,5(3H)-pyrimidinetrione-5-(O-methyloxime) (1, Figure 1) or direct cleavage of the C-1 amide bond to form cyano(methoxyimino) acetic acid (7). The third pathway of degradation involved initial cyclization to 3-ethyl-4-(methoxyimino)-2,5-dioxo-4-imidazolidinecarbonitrile (8), which rapidly degrades into 1-ethyl-5-(methoxyimino)-2,4-imidazoline-2,4-dione (9). All three pathways eventually lead to the formation of the polar metabolite oxalic acid.     

Why asparagine needs carbohydrates to generate acrylamide

Structural considerations dictate that asparagine alone may be converted thermally into acrylamide through decarboxylation and deamination reactions. However, the main product of the thermal decomposition of asparagine was maleimide, mainly due to the fast intramolecular cyclization reaction that prevents the formation of acrylamide. On the other hand, asparagine, in the presence of reducing sugars, was able to generate acrylamide in addition to maleimide. Model reactions were performed using FTIR analysis, and labeling studies were carried out using pyrolysis-GC/MS as an integrated reaction, separation, and identification system to investigate the role of reducing sugars. The data have indicated that a decarboxylated Amadori product of asparagine with reducing sugars is the key precursor of acrylamide. Furthermore, the decarboxylated Amadori product can be formed under mild conditions through the intramolecular cyclization of the initial Schiff base and formation of oxazolidin-5-one. The low-energy decarboxylation of this intermediate makes it possible to bypass the cyclization reaction, which is in competition with thermally induced decarboxylation, and hence promote the formation of acrylamide in carbohydrate/asparagine mixtures. Although the decarboxylated Amadori compound can be formed under mild conditions, it requires elevated temperatures to cleave the carbon-nitrogen covalent bond and produce acrylamide.     

Kinetics of chlorophyll degradation and color loss in heated broccoli juice

Degradation of chlorophyll in broccoli juice occurred at temperatures exceeding 60 degrees C. Chemical analysis revealed that degradation of chlorophyll a and b to pheophytin a and b, respectively, followed first-order kinetics and that chlorophyll a was more heat sensitive than chlorophyll b. Temperature dependencies of chlorophyll a and b degradation rate constants could be described by Arrhenius equations with activation energies (E(a)) of 71.04 +/- 4.89 and 67.11 +/- 6.82 kJ/mol, respectively. Objective greenness measurements, using the -a value as the physical property, together with a fractional conversion kinetic analysis, indicated that green color degradation followed a two-step process. Kinetic parameters for the first degradation step were in accordance with the kinetic parameters for pheophytinization of the total chlorophyll content, as determined by chemical analysis (E(a) approximately 69 kJ/mol). The second degradation step, that is, the subsequent decomposition of pheophytins, was characterized by an activation energy of 105.49 +/- 4.74 kJ/mol.     

基于多升温速率法的典型生物质热动力学分析

为研究典型生物质热动力学,判断反应机理,获得反应的动力学速率参数,该文采用热重分析技术对玉米秸秆、小麦秸秆、棉秆、松树木屑、花生壳、甜高粱渣等生物质原料进行了氮气气氛下不同升温速率的热解特性试验研究,利用Friedman法、Flynn-Wall-Ozawa法计算活化能,用Malek法确定最概然机理函数,建立了生物质热分析动力学模型,并讨论了不同生物质的差异性。结果表明:生物质的热解过程均包括3个主要阶段:干燥预热阶段、挥发分析出阶段、碳化阶段。典型生物质活化能随着转化率的增加而增加,在挥发分析出阶段,热解活化能介于144.61~167.34 k J/mol之间;反应动力学机理均符合Avrami-Erofeev函数,但反应级数有一定的差异;指前因子介于26.66~33.97 s-1之间。这为生物质热化学转化过程工艺条件的优化及工程放大提供理论依据。     

Abundance and reactivity of dibenzodioxocins in softwood lignin

To define the abundance and comprehend the reactivity of dibenzodioxocins in lignin, model compound studies, specific degradation experiments on milled wood lignin, and molecular modeling calculations have been performed. Quantitative (31)P NMR measurements of the increase of biphenolic hydroxyl groups formed after a series of alkaline degradations in the presence of hydrosulfide anions (kraft conditions) showed the presence of 3.7 dibenzodioxocin rings/100 C9 units in milled wood lignin. The DFRC degradation protocol (Derivatization Followed by Reductive Cleavage) was chosen as an independent means to estimate their abundance. Initial experiments with a dibenzodioxocin model compound, trans-6,7-dihydro-7-(4-hydroxy-3-methoxyphenyl)-4,9-dimethoxy-2,11-dipropyldibenzo[e,g][1,4]dioxocin-6-ylmethanol, showed that it is not cleaved under DFRC conditions, but rather it isomerizes into a cyclic oxepine structure. Steric effects precluded this isomerization from occurring when DFRC was applied to milled wood lignin. Instead, monoacetylated biphenolic moieties were released and quantified by (31)P NMR, at 4.3 dibenzodioxocin rings/100 C9 units. The dibenzodioxocin content in residual lignins isolated from kraft pulps delignified to various degrees showed that during pulp delignification, the initial rate of dibenzodioxocin removal was considerably greater than the cleavage rate of arylglycerol-beta-aryl ether bonds. The activation energy for the degradation of dibenzodioxocins under kraft conditions in milled wood lignin was 96 +/- 9 kJ/mol, similar to that of arylglycerol-beta-aryl ether bond cleavage.     

Oxidation of diazinon by aqueous chlorine: kinetics, mechanisms, and product studies

The oxidation kinetics and mechanisms of diazinon, an organophosphorus pesticide, by aqueous chlorine were studied under different conditions. The oxidation is of first order with respect to both diazinon and chlorine. The oxidation rate is found to increase with decreasing pH. The second-order rate constants at pH 9. 5, 10.0, 10.5, and 11.0 are determined to be 1.6, 0.64, 0.43, and 0. 32 M(-)(1) s(-)(1), respectively. Based on the rate constants at different temperatures, the activation energy is calculated to be 30 kJ/mol at pH 10.0 with a chlorine-to-diazinon ratio of 11:1, 33 kJ/mol at pH 11.0 with a 11:1 ratio, and 36 kJ/mol at pH 11.0 with a 5:1 ratio, respectively. Diazoxon is identified as the oxidation product by GC-MS. Ion chromatography analysis shows an increase of sulfate concentration as the reaction proceeds, indicating that sulfur is being oxidized to sulfate. This study indicates that oxidation by aqueous chlorine can significantly affect the fate of diazinon in the environment.     

Use of differential scanning calorimetry to study lipid oxidation. 1. Oxidative stability of lecithin and linolenic acid

The oxidation of linolenic acid (LNA) and soy lecithin was studied by differential scanning calorimetry (DSC) with linear programmed heating rates (non-isothermal mode). The interpretation of the shape of DSC curves is discussed, and it has been concluded that temperatures of the extrapolated start of heat release are the most reliable data for the rapid estimation of the oxidative stability of lipid materials. The Ozawa-Flynn-Wall method was used to calculate the kinetic parameters of the process: for LNA autoxidation the activation energy, Ea, and pre-exponential factor, Z, are 66 +/- 4 kJ/mol and 1.5 x 10(7) s(-1), respectively, and the autoxidation of lecithin is described by Ea = 98 +/- 6 kJ/mol and Z = 9.1 x 10(10) s(-1). Values of Ea and Z can be applied for calculation of the overall first-order rate constant of autoxidation at various temperatures, k(T). For the two studied lipids the comparison of k(T) values shows the inversion of their oxidative stabilities; that is, below 167 degrees C lecithin is more stable than LNA, k(T)lecithin < k(T)LNA, and above that temperature (termed the isokinetic temperature) k(T)lecithin > k(T)LNA. The calculated inversion of oxidative stabilities can be an explanation of similar observations for other pairs of lipids if the results of accelerated tests measured at temperatures above 100 degrees C are compared with the results obtained at temperatures below 100 degrees C.     

豆腐渣资源在近临界水中的分解动力学实验研究

根据豆腐渣中的主要组分蛋白质、脂肪、纤维素、糖分等在近临界水中分解速度的不同，提出了一条豆腐渣资源化新工艺。该工艺包括豆腐渣在近临界水中分解、过滤和分离等工序。对近临界水中豆腐渣的分解动力学进行了研究。在该实验条件下，豆腐渣分解的表观活化能为10.2 kJ/mol。通过对分解产物的分析，初步确认了新工艺的可行性。     

铝诱导大豆根系有机酸分泌的能量消耗的定量研究

铝诱导大豆根系有机酸分泌是其解铝毒的一种重要机制,该过程需要消耗能量,然而有关能量消耗的定量研究还未见报道。本文比较了铝胁迫条件下,两个大豆品种根尖有机酸分泌、 腺苷酸、 无机磷、 细胞质pH值等指标的变化。结果表明,铝处理（25 mol/L）明显诱导大豆根系苹果酸和柠檬酸的分泌。与对照相比,铝胁迫条件下中豆32和本地2号的根尖ATP含量分别降低40.1%和13.2%,根系细胞质子跨膜电化学势差分别增加1711.8和570.6 J/mol,然而,根尖无机磷浓度变化差异不大。运用Nernst-Gibbs方程定量计算自由能变化,发现中豆32和本地2号根尖细胞自由能分别消耗16.13 kJ/mol和14.59 kJ/mol, 中豆32分泌单位苹果酸和柠檬酸的能量消耗分别为0.96 kJ/mol和3.15 kJ/mol,本地2号则为2.01 kJ/mol和5.68 kJ/mol。这表明不同耐铝性大豆品种分泌有机酸消耗的能量存在差异,该结果为筛选耐铝作物品种提供了新思路。     

Thermal and high-pressure inactivation kinetics of polyphenol oxidase in Victoria grape must

The inactivation kinetics of polyphenol oxidase (PPO) in freshly prepared grape must under high hydrostatic pressure (100-800 MPa) combined with moderate temperature (20-70 degrees C) was investigated. Atmospheric pressure conditions in a temperature range of 55-70 degrees C were also tested. Isothermal inactivation of PPO in grape must could be described by a biphasic model. The values of activation energy and activation volume of stable fraction were estimated as 53.34 kJ mol(-1) and -18.15 cm3 mol(-1) at a reference pressure of 600 MPa and reference temperature of 50 degrees C, respectively. Pressure and temperature were found to act synergistically, except in the high-temperature-low-pressure region where an antagonistic effect was found. A third-degree polynomial model was successfully applied to describe the temperature/pressure dependence of the inactivation rate constants of the stable PPO fraction in grape must.     

Thermal degradation kinetics of bixin in an aqueous model system

The kinetics of the thermal degradation of the natural cis carotenoid bixin in a water/ethanol (8:2) solution was studied as a function of temperature (70-125 degrees C), using high-performance liquid chromatography. The curves for the decay of bixin and formation of products (e.g., di-cis and all-trans isomers and a C17 degradation compound) did not adjust well to a first-order rate law, but very good fits were obtained using a biexponential model. This mathematical modeling gave the rate constant values for the formation of the primary products from bixin, and the energy barrier for each step was obtained. The di-cis isomers were formed immediately (15 kcal/mol) together with the decay of bixin, followed by a slow consumption, indicating their role as reaction intermediates. In fact, the di-cis isomers could easily revert to bixin (Ea approximately 3 kcal/mol) or yield the primary C17 degradation product, with an energy barrier of 6.5 kcal/mol. In turn, 24 kcal/mol was necessary for the Bix --> all-trans step, explaining its slower formation.     

石榴汁花色苷热稳定性及其降解动力学研究

为了对石榴汁花色苷热降解的动力学进行了了解,测定了不同温度对石榴汁花色苷含量、色差的影响.结果表明,石榴汁花色苷对热不稳定,其色品指数a*.(Hunter a*)值随加热时间和温度升高呈下降趋势,而色品指数b*(Hunterb*)值呈上升趋势:石榴汁花色苷降解符合动力学一级反应,其反应活化能E0为52.67 kJ/mol,反应常数K0为6.37×106,得出了石榴汁花色苷降解的预测模型.经验证,模型与实测值拟合较好,表明该模型是合理的.     

Reactions of allyl isothiocyanate with alanine, glycine, and several peptides in model systems

The nucleophilic addition reactions of allyl isothiocyanate (AITC) with alanine, glycine, and five alanine and/or glycine containing di- and tripeptides were investigated in model aqueous solutions of pH 6, 8, and 10 at 25 degrees C for 2-4 weeks. The formation of primary adducts, i.e., N-allylthiocarbamoyl amino acids (ATC-amino acids) or ATC-peptides, their transformation products, i.e., 3-allyl-2-thiohydantoins originating by cyclization of ATC-amino acids or by cleavage of ATC-peptides, and several other minor components were observed. The results revealed that both addition and cleavage rates rise proportionally to pH, whereas the formation of 2-thiohydantoins from ATC-amino acids is controlled by H(3)O(+) concentration. Depending on pH, differences in reaction rates of the additions are determined by either pK(a)(NH(2)) of amino compounds or electrical effects and steric hindrance of the molecules. The latter factors are crucial also for differences in cleavage rates of ATC-peptides. With regard to the pK(a) values and simultaneous AITC decomposition by aqueous nucleophiles, the reactions with amino acids and oligopeptides are predominant reaction pathways of AITC in solutions of pH 10 and 8, respectively. Reaction mechanism of the cleavage of 2-thiohydantoins from ATC-peptides in alkaline and mild acidic solutions is different from the conventional Edman scheme used for anhydrous acid medium.     

Significant lability of guaiacylglycerol beta-phenacyl ether under alkaline conditions

It was observed that the beta-O-4 bond cleavage of a dimeric phenolic lignin model compound with an alpha-carbonyl group at the B-ring, 2-(2-ethoxy-4-formylphenoxy)-1-(4-hydroxy-3-methoxyphenyl)propane-1,3-diol (I), is extremely fast in a mild anaerobic alkaline treatment (0.45 mol/L NaOH, 95 degrees C, 0.8 MPa of N2). This phenomenon significantly contrasts with the case of a common dimeric phenolic lignin model compound without any specific functional group, 1-(4-hydroxy-3-methoxyphenyl)-2-(2-methoxyphenoxy)propane-1,3-diol (II). The most plausible mechanism is the migration of the B-ring from the beta- to the alpha-position following the SNAr mechanism. Because this migration affords the alkaline labile phenolic alpha-O-4-type compound (XI), the formation of the quinone methide as well as the cleavage of the originally alkaline very stable alkyl-aryl ether bond is promoted. This promotion of the quinone methide formation explains why a relatively large amount of 4-hydroxy-3-methoxybenzaldehyde (IV) is produced from I in an oxygen-alkali treatment.     

Kinetic study of the thermal stability of tea catechins in aqueous systems using a microwave reactor

Tea catechins may undergo complex reactions such as oxidation, polymerization, and epimerization during thermal processing. The thermal stability of tea catechins in an aqueous system, including degradation and epimerization reactions, was investigated using a microwave reactor. Reactions were controlled at high temperatures ranging from 100 to 165 degrees C with various durations up to 120 min. Three sources of tea catechins containing different levels of (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), and their epimers were studied. Kinetic models for the degradation/epimerization of tea catechins were developed and validated by the reactions at 145 degrees C. It was shown that the epimerization and degradation of tea catechins followed first-order reactions and the rate constants of reaction kinetics followed the Arrhenius equation. Values of the activation energy (E(a)) for the epimerization of EGCG from epi- to nonepi-structures, the epimerization of GCG from nonepi- to epi-structures, and the total degradation of EGCG and its epimer GCG were 117.6, 84.2, and 42.8 kJ/mol, respectively. For ECG and CG, the E(a) values were 119.3, 96.2, and 41.6 kJ/mol, respectively. The mathematical models may provide a useful prediction for the loss of tea catechins during any thermal processing.     

Kinetics of carotenoids degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and bread wheat (Triticum aestivum L. ssp. aestivum) flours

To evaluate the effect of storage temperature, the degradation kinetics of carotenoids in wholemeal and white flour of einkorn cv. Monlis and bread wheat cv. Serio, stored at -20, 5, 20, 30, and 38 degrees C, was assessed by normal-phase high-performance liquid chromatography. In Monlis, the carotenoids content (8.1 and 9.8 mg/kg for wholemeal and white flour, respectively) was 8-fold higher than in Serio (1.0 and 1.1 mg/kg). Only lutein and zeaxanthin were detected in bread wheat, while significant quantities of (alpha and beta)-carotene and beta-cryptoxanthin were observed in einkorn. Carotenoids degradation was influenced by temperature and time, following first-order kinetics. The degradation rate was similar in wholemeal and white flour; however, loss of lutein and total carotenoids was faster in Serio than in Monlis. The activation energy E(a) ranged from 35.2 to 52.5 kJ/mol. Temperatures not exceeding 20 degrees C better preserve carotenoids content and are recommended for long-term storage.     

Statistical correlations of primer thermodynamic stability DeltaG degrees for enhanced flax ISSR-PCR cultivar authentication

We revealed four statistically significant correlations related to inter-simple-sequence repeat (ISSR) patterns: (1) between thermodynamic free energy DeltaG degrees of ISSR primer sequence and PCR reamplification intensity (dA(i)), (2) between free energy DeltaG degrees of ISSR primer sequence and PIC coefficient quantifying the polymorphism of ISSR patterns, (3) and (4) between free energy DeltaG degrees of anchor sequence of primer and the number of total, and polymorphic bands in ISSR patterns, respectively. Methodological recommendations for effective ISSR primer design were inferred based on revealed correlations. In particular, free energy of ISSR primer sequence is recommended to be DeltaG degrees > 160 kJ/mol of interaction and free energy of flanking anchor sequence in primer to be around DeltaG degrees = 28 kJ/mol of interaction to produce ISSR patterns displaying maximum polymorphism of flax germplasm.     

Hydroxymethylfurfural and furosine reaction kinetics in tomato products

The reaction kinetics of two heat damage indices, HMF and furosine, were examined in four tomato products with different dry matter contents (10.2, 25.5, 28.6, and 34.5%) over a temperature-time range of 80-120 degrees C and 0-255 min. The reactions followed pseudo-zero order kinetics. E(a) and z-value were, respectively, 139. 9 kJ/mol and 19.2 degrees C for HMF, and 93.9 kJ/mol and 28.4 degrees C for furosine. The analyses of both indices in several samples of commercial and industrial tomato products showed very low levels of HMF (from 1 to 42 ppm) and a lack of correlation between HMF and furosine mainly because of the different evolution of the two indices during storage. The HMF level of a tomato paste sample stored at 25 degrees C decreased from 609 to 17 ppm after 98 days, while furosine increased from 458 to 550 mg/100 g of protein.     

Kinetics of heat-induced polymerization of gliadin

The kinetics of heat-induced polymerization of gliadin, that is, a mixture of monomeric wheat storage proteins, was studied using a model system. Samples were heated at pH 6.0 and 8.0 at 110, 120, and 130 °C for up to 240 min, and their extractabilities were compared under nonreducing and reducing (with 1% dithiothreitol) conditions. Extraction media were sodium dodecyl sulfate (SDS) containing buffer (pH 6.8, SDS buffer) and/or 70% ethanol. Gliadin cross-linking mainly resulted from intermolecular disulfide (SS) bond formation. At higher temperatures and, preferably, alkaline pH, intramolecular SS bonds in gliadin underwent β-elimination reactions, leading to the formation of dehydroalanine (DHA) and free sulfhydryl (SH) groups. The latter interchanged rapidly with SS bonds, leading to intermolecular SS bonds and gliadin extractability loss. When free SH groups had been formed, gliadin extractability in SDS buffer decreased following first-order reaction kinetics, the reaction rate constant of which increased with temperature and pH. Furthermore, the extractabilities of α- and γ-gliadin in 70% ethanol decreased according to first-order reaction kinetics. ω-Gliadin extractability was much less affected. Under the experimental conditions, gliadin polymerization through SH-SS interchange occurred much more rapidly than β-elimination of cystine.     

Alkamide stability in Echinacea purpurea extracts with and without phenolic acids in dry films and in solution

Degradation of the major alkamides in E. purpurea extracts was monitored under four different accelerated storage conditions, phenolic-depleted and phenolic-rich dry E. purpurea extracts and phenolic-depleted and phenolic-rich DMSO E. purpurea extracts at 70, 80, and 90 degrees C. Degradation of alkamides followed apparent first-order reaction rate kinetics. Alkamides degraded faster in dry films than in DMSO solution. The phenolic acids acted as antioxidants by limiting the loss of the alkamides in dry E. purpurea extracts. In contrast, E. purpurea alkamides in DMSO degraded faster when the phenolic fraction was absent. The overall order of degradation rate constants was alkamides 1 approximately 2 approximately 6 > 9 approximately 8 > 3 approximately 5 approximately 7. The energy of activation (Ea) predicted for alkamide degradation averaged 101 +/- 12 kJ/mol in dry films +/- phenolic acids, suggesting the oxidation mechanism was the same under both conditions. In DMSO solutions, Ea values were about one-half of those in dry films (61 +/- 14 kJ/mol), suggesting a different mechanism for alkamide oxidation in solution compared to dry. Predicted half-lives for alkamides in extracts suggested very good stability.