Zhu K.,Chinese Academy of Tropical Agricultural |
Zhu K.,Huazhong Agricultural University |
Gong X.,Chinese Academy of Tropical Agricultural |
He D.,Chinese Academy of Tropical Agricultural |
And 5 more authors.
RSC Advances | Year: 2013
Tilapia fish scale, which facilitates both surface adsorption by hydroxyapatite and electrostatic interaction by collagen after boiling in alkaline environment, was used to prepare an adsorbent for the removal of the hazardous azo dye, Ponceau 4R. The prepared adsorbent was characterized by SEM, FT-IR and physical adsorption studies. Adsorption of Ponceau 4R by the prepared adsorbent was achieved under different initial Ponceau 4R concentrations, fish scale adsorbent doses, temperatures and pH conditions. The Freundlich isotherm model represented the experimental data very well. Kinetic studies indicated that the adsorption process followed the pseudo-second-order model and the theoretical maximum adsorption capacity of the fish scale adsorbent was 134.40 mg g-1. The adsorption thermodynamics study indicated that the adsorption process was a spontaneous and exothermic process. This journal is © The Royal Society of Chemistry. Source
Dong Z.,Chinese Academy of Tropical Agricultural |
Dong Z.,Huazhong Agricultural University |
Gu F.,Chinese Academy of Tropical Agricultural |
Gu F.,Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops |
And 4 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015
Contents of four main odor components in Tonga, Comorin and Hainan vanilla, and antioxidant activity of vanilla extracts were compared. SPME-GC-MS was used to analyze the odor components in the three kinds of vanilla. The results indicate that, compared with the other two vanilla, Tonga vanilla contained the highest 4-hydroxy benzalde-hyde and 4-hydroxybenzoic acid content and owned similar vanillin content to Hainan vanilla, however Comorin vanilla had the highest content of vanillic acid. Tonga vanilla extracts showed the strongest antioxidant activity, followed by Comorin vanilla and Hainan vanilla showed the lowest activity. 64, 65 and 71 components were indentified in Tonga Comorin and Hainan vanilla respectively, and in which 2,3-butanedione, acetic acid, 2-butanone 3-hydroxy, 2 3-butane-diol, furfural, phenol, phenol 4-methyl, phenol 2-methoxy and vanillin were with high content and changed according the variety of vanilla. Aromatic compounds with the highest contents in these three kinds of vanilla were the most important odor compounds in vanilla. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved. Source