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高速逆流色谱技术在分离制备枸杞和花椒中化学成分的研究 学位论文
理学博士, 北京: 中国科学院大学, 2021
Authors:  巩媛
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高速逆流色谱  枸杞  花椒  分离  化学成分  High-speed counter-current chromatography (HSCCC)  Lycium barbarum  Zanthoxylum bungeanum  Separation  Chemical component  
硼酸功能化聚苯乙烯基树脂的设计、合成及应用研究 学位论文
理学博士, 北京: 中国科学院大学, 2021
Authors:  刘宝乾
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聚苯乙烯  硼酸  邻苯二酚  吸附  
Elucidating the mechanistic origins of P dopants triggered active sites and direct Z-scheme charge transfer by P-MoS2@WO3 heterostructures for efficient photocatalytic hydrogen evolution 期刊论文
Journal of Alloys and Compounds, 2021, 期号: 872, 页码: 159637
Authors:  Xuegang Wei;  Xiaqing Zhang;  Salamat Ali;  Weihua Han;  Deyan He;  Jiatai Wang;  Shunlian Kong;  Zhongling Feng;  Guangan Zhang;  Jing Qi
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Phosphorus-doped  Molybdenum disulfide  The basal plane  Hydrogen evolution  Tungsten oxide  
Development of an effective method based upon second-order overlapping repeated sample injections for isolation of carotenoids from Lycium barbarum L . fruits with elution-extrusion counter-current 期刊论文
Journal of Chromatography A, 2021, 期号: 1645, 页码: 462026
Authors:  Yuan Gong;  Xin-Yi Huang;  Jian-Fei Liu;  Dong Pei;  Xiao Sun;  Duo-Long Di
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Recovery and recycling of solvent of counter-current chromatography: The sample of isolation of zeaxanthin in theLycium barbarumL. fruits 期刊论文
JOURNAL OF SEPARATION SCIENCE, 2021, 期号: 44, 页码: 759-766
Authors:  Wen-Da Duan;  Kai-Jun Quan;  Xin-Yi Huang;  Yuan Gong;  Sun Xiao;  Jian-Fei Liu;  Dong Pei;  Duo-Long Di
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Role of three-phase solvent system in the counter-current chromatography 期刊论文
Journal of Separation Science, 2021, 期号: 无, 页码: 1-9
Authors:  Jun-Xian Jing;  Dong Pei;  Duo-Long Di;  Xin-Yi Huang
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A review on the use of ionic liquids in preparation of molecularly imprinted polymers for applications in solid-phase extraction 期刊论文
TrAC Trends in Analytical Chemistry, 2021, 期号: 134, 页码: 116132
Authors:  Houmei Liu;  Pian Jin;  Fucheng Zhu;  Lei Nie;  Hongdeng Qiu
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Preparation of highly purified oleuropein by combinative technology off line of HSCCC-PHPLC based on dual wavelength 期刊论文
JOURNAL OF FOOD SCIENCE, 2021, 卷号: 86, 期号: 10, 页码: 4457-4465
Authors:  Ningli Wang;  Dong Pei;  Yewei Liu;  Jianteng Wei;  Xinyi Huang;  Duolong Di
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