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Improved dyes separation performance of reduced graphene by incorporation MoS2 nanosheets
Xiaojin Wei,Xiaotao Fan,Yimeng Deng,Liqiang Li,Xiaolong Han,Ping Lu,Chao Huang 한국공업화학회 2022 Journal of Industrial and Engineering Chemistry Vol.111 No.-
The hydrothermal reduced graphene (rGO) and the layered MoS2 nanosheets prepared by the liquidphasestripping method were blended, and then the MoS2-rGO composite membranes were preparedon the polyvinylidene fluoride (PVDF) supporting membranes by vacuum filtration method. A varietyof characterization methods such as Fourier transform infrared spectrometer (FT-IR), X-ray photoelectronspectroscopy (XPS) and X-ray diffractometer (XRD) were used to verify the successful introduction ofMoS2 into rGO layers and the changes of interlayer structure of the MoS2-rGO membranes. Finally, theeffect of MoS2 loading on separation performance of the MoS2-rGO composite membrane was investigated. The results show that the separation performance of the membrane with 33.33% of MoS2 loading(MrG3) is the most excellent. The permeability of MrG3 membrane is 118.21 Lm-2h1 bar1, whichis about 4.4 times that of the pristine rGO membrane. Meanwhile, the rejection of the MrG3 membranefor Methyl blue, Crystal violet, Rhodamine B, and Congo red all exceed 80%.
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Xiaoxing Yang,Jiachun Zhou,Liqiang Fan,Zhen Qin,Qiming Chen,Liming Zhao 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.6
Fermented vegetable–fruit beverages are a popular fermented food, with many potential health benefits. In this study, two commercial Lactobacillus plantarum strains were selected to ferment a beverage containing apples, pears, and carrots. The metabolites and antioxidant activities were examined during the fermentation process. Results showed that lactic acid and acetic acid accumulated gradually, whereas malic acid decreased. Glucose and fructose increased from 0.48 and 14.8 g/L to 7.7 and 20.8 g/L, respectively, while sucrose decreased slightly. Ascorbic acid also increased continuously during the fermentation to 90.74 mg/100 mL. DPPH and ABTS radical scavenging activity and FRAP reached their maximum value after 4–8 days. The accumulation of TPC, TFC, and SOD reached their maximum value on the 8th day of fermentation. Our study revealed that the L. plantarum-fermented vegetable–fruit beverage showed significant antioxidant activity, which is helpful in evaluating the fermentation end-point and developing a high-quality fermented beverage.
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