文章基本信息

标题：Study on the Conversion of Fullerenes to Fullerol Which May Be Used in Food Additives
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作者：Yang Jian-Gang ; Xiong Tai-Zhi ; Wang Cheng-Duan 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：11
期号：3
页码：212-219
DOI：10.19026/ajfst.11.2399
出版社：MAXWELL Science Publication
摘要：In this research we choose TBAH as phase transfer and different density of H2O2 as oxidizing agent, which make fullerene's c-c bond open. At the same time, in the high concentration of NaOH solution C60 can connect with hydroxyl. Then the products undergo the infrared spectroscopy test, UV-Vis test, fluorescence test and elemental analysis to sure the number of hydroxyl on the surface of C60. Finally, our next work is to use it into health care wine to improve people's life quality.