1. 毕业设计（论文）的内容和要求

有机物即有机化合物。

含碳化合物（一氧化碳、二氧化碳、碳酸、碳酸盐、金属碳化物、氰化物除外）或碳氢化合物及其衍生物的总称。

有机物不仅是生命产生的基础，也是现今的化工生产中重要的原料和产品。

2. 参考文献

[1] Gong, Y.-D.; Jeon, M.-K.; La, H.; Ha, D.-C., Novel Solid-Phase Synthetic Method for Combinatorial Generation of a 4-Hydroxyquinolin-2(1H)-one-Based Library. Synlett 2007, 2007 (9), 1431-1435. [2] Sim#243;n E. L#243;peza*, M. E. R., Neudo Urdanetaa,; Charrisb, M. V. G. a. J. E., The synthesis of substituted 2-aryl4(3)-quinazolinones using NaHSO3/DMA. Steric effect.upon the cyclisation-dehydrogenation step. J. Chem. Research 2010, 258-259. [3] Jeon, M.-K.; Kim, M.-S.; Kwon, J.-J.; Gong, Y.-D.; Lee, D.-H., A solid-phase synthetic method for 3,4-dihydro-1H-2,1-benzothiazin-4-one 2,2-dioxide derivatives. Tetrahedron 2008, 64 (38), 9060-9072. [4] Krupkova, S.; Funk, P.; Soural, M.; Hlavac, J., 4-Chloro-2-fluoro-5-nitrobenzoic acid as a possible building block for solid-phase synthesis of various heterocyclic scaffolds. ACS combinatorial science 2013, 15 (1), 20-8. [5] Baravkar, S. B.; Roy, A.; Gawade, R. L.; Puranik, V. G.; Sanjayan, G. J., Nucleophilic Ring-Opening of Benzoxazinones by DBU: Some Observations. Synthetic Communications 2014, 44 (20), 2955-2960. [6] Ma, S.; Jiang, X., Studies on Iron-Catalyzed Aerobic Oxidation of Benzylic Alcohols to Carboxylic Acids. Synthesis 2018, 50 (08), 1629-1639. [7] Shao, J.; Cao, W.; Qu, H.; Pan, J.; Gong, X., A novel quality by design approach for developing an HPLC method to analyze herbal extracts: A case study of sugar content analysis. PloS one 2018, 13 (6), e0198515. [8] Zhu, D.; Wang, C.; Zhang, Y.; Yang, Y.; Shang, Y.; Niu, X.; Sun, L.; Ma, Y.; Wei, Z., Insight into solvent effects on phenolic content and antioxidant activity of bamboo leaves extracts by HPLC analysis. Journal of Food Measurement and Characterization 2018, 12 (3), 2240-2246. [9] Chen, Z. G.; Buchanan, P.; Quek, S. Y., Development and validation of an HPLC-DAD-MS method for determination of four nucleoside compounds in the New Zealand native mushroom Hericium sp. Food chemistry 2019, 278, 729-737. [10] Mathiyalagan, S.; Mandal, B. K.; Ling, Y. C., Determination of synthetic and natural colorants in selected green colored foodstuffs through reverse phase-high performance liquid chromatography. Food chemistry 2019, 278, 381-387. [11] 郭静,阚建全.高效液相色谱(HPLC)定量检测花椒麻味物质含量方法的建立[J/OL].中国食品添加剂,2019(02): [12] 龚美雯;游平辉. 一种抗凝血药物中间体5-甲氧基-2-硝基苯甲酸的制备方法[P].中国专利：CN106496036A,2017-03-15

3. 毕业设计（论文）进程安排

第一周~第三周 完成英文文献翻译以及开题报告 第四周~第六周 使用液相色谱仪建立分析5-氯-2-硝基苯甲酸含量的方法 第七周~第九周 分析不同溶解条件下5-氯-2-硝基苯甲酸的含量 第十周~第十二周 模拟5-氯-2-硝基苯甲酸生成反应，分析反应后5-氯-2-硝基苯甲酸的含量 第十三周~第十四周 进行实验总结及补充数据 第十四周~最后 进行毕业论文的撰写以及准备答辩