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Extracts from various vegetables and fruits were investigated for their abilities to reduce nitro-polycyclic aromatic hydrocarbons
(NPAHs). The extracts from grape and onion exhibited an interesting selectivity, yielding corresponding hydroxylamines or
amines as major products under mild conditions of 30 °C and pH 7.0. Grape extracts reduced the 4-nitro-1,8-naphthalic anhydride
with the highest conversion rate (>99%) and the highest ratio of hydroxylamine to amine (95:5). In contrast, the onion extracts
reduced 4-nitro-1,8-naphthalic anhydride with a conversion rate of 94% and a ratio of hydroxylamine to amine of 8:92. The
thiol-reducing agent, β-mercaptoethanol, and metal cations, Ca2+ and Mg2+, greatly increased the reductive efficiency. This work provides an alternative strategy for biotransformation of nitro-polycyclic
compounds. 相似文献
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