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Dive into the research topics where Huang Mingquan is active.

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Featured researches published by Huang Mingquan.


Tobacco Science & Technology | 2016

静态顶空-GC/MS技术分析浸膏中的溶剂残留

卢斌斌; Lu Binbin; 张璟琳; Zhang JingLin; 曾世通; Zeng Shitong; 孙世豪; Sun Shihao; 李娟; Li Juan; 孙宝国; Sun Baoguo; 黄明泉; Huang Mingquan

为研究浸膏类添加剂中的溶剂残留,采用静态顶空进样结合气质联用仪对5种浸膏(枸杞浸膏、山楂浸膏、杭白菊浸膏、茉莉浸膏、桂花浸膏)共15个样品中的27种残留溶剂进行了定性定量分析。静态顶空条件为60℃平衡15 min,进样体积为0.40 mL,利用NIST谱库和标准品定性,外标法定量。结果表明:①该方法对12种溶剂定量的线性范围良好,线性相关系数均大于0.99,回收率在78.60%~120.80%之间,相对标准偏差为11.50%~16.94%。②枸杞浸膏、山楂浸膏、杭白菊浸膏和桂花浸膏(GH1)中的主要残留溶剂为乙醇;桂花浸膏(GH2、GH3)和茉莉浸膏中的主要残留溶剂为甲基环戊烷、正己烷、异己烷和环己烷。


international conference on consumer electronics | 2011

Epoxidation of β-pinene to 2,10-epoxypinane by Oxone

He Xiangwen; Sun Baoguo; Xie Jianchun; Zheng Fuping; Liu Yuping; Huang Mingquan

This paper describes a highly effective catalytic method for epoxidation of β-pinene to 2,10-epoxypinane using potassium peroxomonosulfate (Oxone) as oxidant and acetone as catalyst. Structure of 2,10-epoxypinane was characterized by data of infrared spectrum, GC-MS spectrum and 1H NMR spectrum. The procedure consists simply in stirring the substrate, NaHCO3 and acetone, at 0°C, with dropwise addition of an aqueous solution of Oxone. Optimization of the conditions identified (1) the mole ratio of Oxone to β-pinene 0.8:1, (2) reaction temperature 40°C, (3) pH 7.0–7.5, and (4) reaction time 2.5h. The yield of 2,10-epoxypinane can reach 85.4% and the system exhibits good chemical selectivity and few byproducts.


Archive | 2013

Method for recovering 1,8-eucalyptol from eucalyptus oil by product

Xie Jianchun; Wang Shi; Sun Baoguo; Li Youhong; Zheng Fuping; Sun Jinyuan; Huang Mingquan


Journal of Food Safety and Quality | 2016

Volatile aroma constituents in 3 kinds of Osmanthus fragrans extracts.

Zhang JingLin; Li Juan; Huang Mingquan; Sun Baoguo; Zhang Yuyu


Archive | 2015

Delicate-flavour chicken soup seasoning and preparation method thereof

Zhang Yuyu; Sun Baoguo; Chen Haitao; Liu Yuping; Zheng Fuping; Huang Mingquan


Journal of Food Safety and Quality | 2014

Study on free amino acid composition of 4 famous vinegars in China.

Zhang JingLin; Huang Mingquan; Sun Baoguo


Archive | 2013

Convenient preparation method of 3-sulfhydryl-1-heptyl acetic ester

Tian Hongyu; Sun Baoguo; Liu Yongguo; Zhang Shiyan; Zhang Liang; Zhang Xun; Zhang Shishi; Liu Yuping; Huang Mingquan; Yang Shaoxiang; Liang Sen


Food Science | 2011

Analysis of Volatile Compounds in Hutongfang Beijing-style Sauce Chicken by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry

Huang Mingquan


Food Science | 2010

Analysis of Volatile Composition of Pixian Bean Sauces with Different Fermentation Time

Huang Mingquan


Archive | 2017

Potato and beef mixed rice paste and preparation method thereof

Zhang Yuyu; Yang Xiao; Sun Baoguo; Chen Haitao; Huang Mingquan

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Sun Baoguo

Beijing Technology and Business University

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Zheng Fuping

Beijing Technology and Business University

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Chen Haitao

Beijing Technology and Business University

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Sun Jinyuan

Beijing Technology and Business University

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Zhang Yuyu

Beijing Technology and Business University

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Liu Yuping

Beijing Technology and Business University

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Wu Jihong

Chinese Ministry of Education

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Xie Jianchun

Beijing Technology and Business University

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Li Peng

Chinese Academy of Sciences

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He Xiangwen

Beijing Technology and Business University

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