Research Article | OPEN ACCESS
Study on the Conversion of Fullerenes to Fullerol Which May Be Used in Food Additives
Yang Jian-Gang, Xiong Tai-Zhi, Wang Cheng-Duan, Ma Ying-Ying, Ye Xin and Ma Dong-Mei
Sichuan University of Science and Engineering, Zigong 643000, China
Advance Journal of Food Science and Technology 2016 3:212-219
Received: August ‎5, ‎2015 | Accepted: September ‎3, ‎2015 | Published: May 25, 2016
Abstract
In this research we choose TBAH as phase transfer and different density of H2O2 as oxidizing agent, which make fullerene’s c-c bond open. At the same time, in the high concentration of NaOH solution C60 can connect with hydroxyl. Then the products undergo the infrared spectroscopy test, UV-Vis test, fluorescence test and elemental analysis to sure the number of hydroxyl on the surface of C60. Finally, our next work is to use it into health care wine to improve people’s life quality.
Keywords:
Conversion, food additives, fullerene, fullerene derivatives, fullerol, water-soluble,
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