Graphene aerogel was synthesized and used for the removal of methyl blue from aqueous solutions.The effect of solution pH,temperature and adsorption time on the adsorption performance of the graphene aerogel was studi...Graphene aerogel was synthesized and used for the removal of methyl blue from aqueous solutions.The effect of solution pH,temperature and adsorption time on the adsorption performance of the graphene aerogel was studied systematically.In addition,investigations were also performed to determine the nature of adsorption.The experimental results show that graphene aerogel is a highly efficient adsorbent for the treatment of methyl blue in aqueous solutions.In addition,the adsorption of methyl blue proceeds through a single layer physical adsorption on the graphene aerogel.The findings herein are useful for the future development of adsorbent for in water.展开更多
为了研究桑肠杆菌(Enterobacter mori L4-3)发酵对咖啡提取物挥发性成分的影响,采用同时蒸馏萃取和气相色谱-质谱(gas chromatograph-mass spectrometer,GC/MS)对比分析咖啡发酵提取物及其对照的挥发性成分。结果表明:微生物发酵咖啡提...为了研究桑肠杆菌(Enterobacter mori L4-3)发酵对咖啡提取物挥发性成分的影响,采用同时蒸馏萃取和气相色谱-质谱(gas chromatograph-mass spectrometer,GC/MS)对比分析咖啡发酵提取物及其对照的挥发性成分。结果表明:微生物发酵咖啡提取物鉴定出34种香气成分,其中新生成17种,包括异戊醛、3-甲基丁酸、2-甲基丁酸、苯甲醇、香兰素等;己酸、2-糠醇、苯乙醇、亚油酸乙酯等成分的相对含量有不同程度的提高;18种大分子和刺激性成分如苯酚类、邻苯二甲酸二丁酯等含量降低或消失;咖啡提取物经微生物发酵后香气成分改变大,具有咖啡特征香气的同时带有浓郁坚果奶香等丰富香气,刺激性成分、苦涩感减少,香气质提高。展开更多
基金Funded by the Natural Science Foundation of Hubei Province(2018CFB785)。
文摘Graphene aerogel was synthesized and used for the removal of methyl blue from aqueous solutions.The effect of solution pH,temperature and adsorption time on the adsorption performance of the graphene aerogel was studied systematically.In addition,investigations were also performed to determine the nature of adsorption.The experimental results show that graphene aerogel is a highly efficient adsorbent for the treatment of methyl blue in aqueous solutions.In addition,the adsorption of methyl blue proceeds through a single layer physical adsorption on the graphene aerogel.The findings herein are useful for the future development of adsorbent for in water.
文摘为了研究桑肠杆菌(Enterobacter mori L4-3)发酵对咖啡提取物挥发性成分的影响,采用同时蒸馏萃取和气相色谱-质谱(gas chromatograph-mass spectrometer,GC/MS)对比分析咖啡发酵提取物及其对照的挥发性成分。结果表明:微生物发酵咖啡提取物鉴定出34种香气成分,其中新生成17种,包括异戊醛、3-甲基丁酸、2-甲基丁酸、苯甲醇、香兰素等;己酸、2-糠醇、苯乙醇、亚油酸乙酯等成分的相对含量有不同程度的提高;18种大分子和刺激性成分如苯酚类、邻苯二甲酸二丁酯等含量降低或消失;咖啡提取物经微生物发酵后香气成分改变大,具有咖啡特征香气的同时带有浓郁坚果奶香等丰富香气,刺激性成分、苦涩感减少,香气质提高。
