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Dive into the research topics where Xie Jianchun is active.

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Featured researches published by Xie Jianchun.


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 | 2005

Method for preparing meat flavour essence precursor by fat control oxidation

Sun Baoguo; Xie Jianchun; Liang Menglan


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


Food Science | 2012

Comparison of Aroma Compounds in Mild Aromatic Niulanshan "Erguotou" Liquor and Strong Aromatic Niulanshan Liquor by GC-MS

Xie Jianchun


China Oils and Fats | 2004

Flavour compounds from lipid oxidation

Xie Jianchun


Chemical Research in Chinese Universities | 2018

Analysis of Protein Moiety of Polysaccharide Conjugates Water-extracted from Low Grade Green Tea

Chen Xiaoqiang; Shao Shengrong; Xie Jianchun; Yuan Hao; Li Qian; Wu Long; Wu Zhengqi; Yuan Haibo; Jiang Yongwen


Archive | 2017

Stewed chicken flavor liquid essence and preparation method thereof

Xie Jianchun; Fan Mengdie; Du Wenbin; Xiao Qunfei; Zhao Mengyao; Wang Tianze; Zhao Jian


Archive | 2017

Alkylation modified glutathione type derivative

Xie Jianchun; Zhao Jian; Fan Mengdie; Wang Tianze; Xiao Qunfei; Zhao Mengyao; Du Wenbin


Archive | 2017

Deep-fried twisted dough stick-flavored liquid essence and preparation method thereof

Xie Jianchun; Zhao Mengyao; Xiao Qunfei; Fan Mengdie; Zhao Jian; Du Wenbin; Wang Tianze


Archive | 2017

Polypeptide with flavor development characteristic and lipoxidized modified product of polypeptide

Xie Jianchun; Wang Tianze; Zhao Jian; Fan Mengdie; Zhao Mengyao; Du Wenbin; Xiao Qunfei

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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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Huang Mingquan

Beijing Technology and Business University

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Liu Yuping

Beijing Technology and Business University

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Chen Xiaoqiang

Hubei University of Technology

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He Xiangwen

Beijing Technology and Business University

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Li Qian

Hubei University of Technology

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Shao Shengrong

Hubei University of Technology

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Sun Jinyuan

Beijing Technology and Business University

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