Development and Investigation of Lanthanum Sulfadiazine with Calcium Stearate and Epoxidised Soyabean Oil as Complex Thermal Stabilizers for Stabilizing Poly(vinyl chloride).

Lanthanum sulfadiazine (LaSD) was synthesized from sulfadiazine and lanthanum nitrate using water as solvent under alkaline conditions, and was used as a novel rare earth thermal stabilizer to stabilize poly(vinyl chloride) (PVC). The structure of LaSD was characterized by elemental analysis (EA), Fourier transform infrared spectroscopy (FTIR) and thermo- gravimetric analysis (TGA). The influence of lanthanum sulfadiazine with calcium stearate (CaSt₂) and epoxidized soybean oil (ESBO) on stabilizing PVC was studied by using the Congo red test, oven discoloration test, UV-vis spectroscopy and thermal decomposition kinetics.

Cobalt-Catalyzed Selective Synthesis of Isoquinolines Using Picolinamide as a Traceless Directing Group.

Picolinamide has first been employed as a traceless directing group for the cobalt-catalyzed oxidative annulation of benzylamides with alkynes to synthesize isoquinolines through C-H/N-H bonds activation. Oxygen is used as a terminal oxidant. This protocol exhibits good functional group tolerance and excellent regioselectivity.

Study of the rapid detection of γ-aminobutyric acid in rice wine based on chemometrics using near infrared spectroscopy.

Rice wine, in which γ-aminobutyric acid is present, is beneficial to human health and is one of the three most well-known fermented wines in the world, and is very popular in China. The rapid detection of γ-aminobutyric acid was studied in rice wine using near infrared spectroscopy with an optical fibre probe. Through the selection of detection conditions, including a waveband range of 12500-4000 cm(-1), a scanning duration of 16 scans and a resolution of 8 cm(-1), the near infrared spectrum of rice wine was acquired three times, for every wine sample, with an optical fibre probe.

Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods.

In the ancient history of the Yue Nation, the Chinese Tongshan kaoliang spirit (CTKS) has been one of the most popular liquor in the last 2,500 years. The most common fraudulent practice for the commercialization of CTKS is to produce and sell adulterated spirit from different geographical origins. In this study, the use of GC-flash electronic nose (EN) technique combined with chemometrics analysis has proven to provide a rapid tool for the discrimination of CTKS from different geographical origins.

Differentiation of Chinese rice wines from different wineries based on mineral elemental fingerprinting.

Discrimination of Chinese rice wines from three well-known wineries ("Guyuelongshan", "Kuaijishan", and "Pagoda") in China has been carried out according to mineral element contents in this study. Nineteen macro and trace mineral elements (Na, Mg, Al, K, Ca, Mn, Fe, Cu, Zn, V, Cr, Co, Ni, As, Se, Mo, Cd, Ba and Pb) were determined by inductively coupled plasma mass spectrometry (ICP-MS) in 117 samples. Then the experimental data were subjected to analysis of variance (ANOVA) and principal component analysis (PCA) to reveal significant differences and potential patterns between samples.

Fourier transform infrared (FT-IR) imaging coupled with principal component analysis (PCA) for the study of photooxidation of polypropylene.

Fourier transform infrared (FT-IR) imaging coupled with principal component analysis (PCA) is used to characterize the photooxidation of polypropylene (PP) and identify the photooxidative products at different oxidation times. PP slices were exposed to ultraviolet (UV) irradiation for times up to 60 hours and spatially resolved spectra were acquired with a transmission FT-IR imaging system in order to view the steric inhomogeneity of the photooxidation process of PP. The evolution of the oxidized products with irradiation time is shown through the application of PCA.

Multivariate classification of rice wines according to ageing time and brand based on amino acid profiles.

Discrimination of Chinese rice wines according to ageing time and brand using amino acid profiles was presented in this study. Free amino acids (16) in 98 rice wines were simultaneously determined using high-performance liquid chromatograph-diode array detection (HPLC-DAD). Then the experimental data was subjected to multivariate analysis.

Determination of amino acids in Chinese rice wine by fourier transform near-infrared spectroscopy.

Chinese rice wine is abundant in amino acids. The possibility of quantitative detection of 16 free amino acids (aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, and arginine) in Chinese rice wine by Fourier transform near-infrared (NIR) spectroscopy was investigated for the first time in this study. A total of 98 samples from vintage 2007 rice wines with different aging times were analyzed by NIR spectroscopy in transmission mode.

Prediction of enological parameters and discrimination of rice wine age using least-squares support vector machines and near infrared spectroscopy.

The use of least-squares support vector machines (LS-SVM) combined with near-infrared (NIR) spectra for prediction of enological parameters and discrimination of rice wine age is proposed. The scores of the first ten principal components (PCs) derived from PC analysis (PCA) and radial basis function (RBF) were used as input feature subset and kernel function of LS-SVM models, respectively. The optimal parameters, the relative weight of the regression error gamma and the kernel parameter sigma 2, were found from grid search and leave-one-out cross-validation.