Výsledky vyhledávání

Facile synthesis of nitrogen-doped carbon dots from pork liver and its sensing of 6-thioguanine based on the inner filter effect

Autor: Xizhu Gao, Xianxue Wu, Jianxin Xie, Wenjing Chen, Yunying Wu, Dongbao Hu, Zhongmin Feng, Jun Fan, Meiyun Yan

Publikováno v: New Journal of Chemistry. 45:5114-5120

In this work, a facile one-step hydrothermal method was developed to synthesize nitrogen-doped carbon dots (N-CDs) using pork liver. The quantum yield of the prepared N-CDs was as high as 11.74%. The excitation and emission wavelengths of the N-CDs w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::60a5278bc8a52199eedb37a116cb341e
https://doi.org/10.1039/d0nj05483f

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Improvement and Exploration of Experimental Setup for Extraction of Caffeine from Tea

Autor: Wenjing Chen, sup> 玉溪师范学院化学生物与环境学院, 云南玉溪 ,, Xianxue Wu, Gaozhang Gou, sup> 红河学院理学院, 云南蒙自 ,, Yunying Wu, Jianxin Xie

Publikováno v: University Chemistry. 34:42-46

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9ba34ee436d9c60b8207dad63017a01e
https://doi.org/10.3866/pku.dxhx201807053

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Qualitative Identification and Semi-Quantitative Comparison of Sucrose in Maca (Lepidium meyenii) by Infrared Spectrum Analysis

Autor: Yuehai Guo, Liangxing Li, Xianxue Wu, Wenjing Chen, Binqiang Xu

Publikováno v: American Journal of Analytical Chemistry. :322-329

Objective: In order to establish a method for qualitative identification and semi-quantitative comparison of sucrose in Macas by infrared spectral analysis. Methods: Six Maca samples with three color types and from two producing areas in Yunnan provi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::883c44b18668b6a7fb5bc1bb9a3d902a
https://doi.org/10.4236/ajac.2018.96025

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Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea

Autor: Kunlun Huang, Qing Tu, Wentao Xu, Xiujuan Deng, Xiaoyun He, Yali Li, Hongyuan Shi, Xianxue Wu, Hongtao Ren, Ganghua Huang, Hongjie Zhou

Publikováno v: Food Chemistry. 357:129783

For the urgent need for fermentation control and product quality improvement of Pu-erh tea, gas chromatography-mass spectrometry and odor activity value (OAV) were used to comprehensively investigate the flavor-active compounds during artificial ferm

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::323ee6f11a1ff129d758833284ed0e4b
https://doi.org/10.1016/j.foodchem.2021.129783

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Determination of Trace Vanadium(V) Using Polarographic Adsorptive Catalytic Wave of Vanadium–Morin–Bromate System

Autor: Xianxue Wu, Jianxin Xie, Lin Hong, Ming Li

Publikováno v: Chemistry Letters. 45:1412-1414

Using morin firstly as a complexing agent, a new polarographic adsorptive catalytic method for trace vanadium determination was proposed based on the catalytic cycle consisting of electrochemical reduction of vanadium(V) ion in vanadium–morin compl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0155bca212fd8ef4355e0bc6397b8675
https://doi.org/10.1246/cl.160763

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