湖南化工职业技术学院（Hunan Chemical Vocational Technology College）是由湖南省人民政府举办，湖南省人民政府主管的全日制普通高职院校，2012年成功立项为湖南省示范性（骨干）高职院校建设单位。 学校的前身是创建于1958年的湖南省化学工业学校，1998年与湖南省资江化学工业学校合并，2003年升格为湖南化工职业技术学院，2010年合并湖南化工机械学校（湖南工业高级技工学校）。 据2017年3月学校官网显示，学校分北、东校区及新校区，其中北、东校区占地面积近500亩，新校区占地面积573亩，建筑面积25余万平方米；有在职教职工600余人，其中专任教师近400人，正高职称23人，副高职称近215人，全日制在校生近11000余人；设有8个教学单位，六大专业大类，开设33个高职专业。 2018年12月10日，荣获首批全国党建工作示范高校培育创建单位。 2019年12月，被教育部、财政部列入第三类高水平专业群建设单位（B档）。
In drug molecule design,the introduction of fluorinated groups can significantly improve the lipophilicity,metabolic stability,and membrane penetration ability of molecules.Electrochemical trifluoromethylation,as a green and efficient synthesis strategy,has become an important means of constructing trifluoromethyl containing molecules.As the most representative trifluoromethylation reagent,Langlois reagent has shown broad application prospects in electrochemically mediated trifluoromethylation reactions of small organic molecules due to its advantages of easy availability of raw materials,mild reaction conditions,and easy operation.This article systematically reviews the research progress of this reagent in electrochemical trifluoromethylation reactions in the past five years from three directions:C-H bond trifluoromethylation,O-H trifluoromethylation,and S-H trifluoromethylation,with a focus on key scientific issues such as reaction mechanism,regioselectivity,and substrate applicability.
Due to their high contents of protein, fat, and carbohydrate, foods are extremely susceptible to be contaminated by pathogenic or spoilage microorganisms during production, processing, storage and transportation, which can lead to the production of bio-toxins or food spoilage and loss. Many studies indicate that antimicrobial peptides (AMPs) have good antibacterial activity against pathogenic or spoilage microorganisms. Some AMPs possess bioactivities such as antioxidant and free radical scavenging effects. The efficacy of AMPs as a food preservative can be enhanced by the synergistic action of their antibacterial and antioxidant activity. Hence, AMPs, as novel biological antimicrobial preservatives, have a promising prospect in the field of food preservation. First, this review systematically elucidates the antibacterial mechanism of AMPs from the perspectives of cytoplasmic membrane damage and non-cytoplasmic membrane damage, and then provides a detailed overview of the application of AMPs in the preservation of various types of food. Finally, the problems existing in this field are discussed and possible solutions for these problems are proposed, with the aim of providing theoretical and practical guidance for the application of AMPs in food preservation.
