Mark Duxbury
Contact Details
Lecturer-Analytical Chemistry and Biochemistry
School of Applied Sciences
AUT University
Private Bag 92006
Auckland, New Zealand
Telephone: + 64 9 921 9999 ext. 8742
Fax: +6 9 921 9627
Mark.Duxbury@aut.ac.nz
Academic Qualifications
B.Sc. Auckland
M.Sc(Hons) Auckland
Mark Duxbury’s research interests:
My research interests centre around Analytical Chemistry and Biochemistry. Some examples of research in these areas which I have been involved with in the past are:
Studies in elemental analysis such as atomic absorption (1) and atomic emission (ICP) spectroscopy (2).
The biochemical relationships between cardiovascular disease and wine consumption (3,4).
Application of chromatographic techniques such as HPLC and GC to the study of pharmaceuticals (5) and marine organisms (6,7).
Enhancing the production of natural plant biochemical defence mechanisms such as antibacterial and antifungal compounds (8,9) and enzymes (10) in grapes and wine.
References:
(1) M.Duxbury & S.de Mora.1995. Analyte transport processes in electrothermal vaporisation-flame atomic absorption spectroscopy. Microchem.J. 51 337-350
(2) M.Duxbury. 2003. Determination of minerals in apples by ICP-AES 2003 J.Chem.Educ 80 (10) 1180-1181
(3) H.Charlton, M.Duxbury, N.Sharpe & C.Small. 1997. New Zealand red wine phenolic content and heart disease. Chem. NZ. 61 (2) 21-26
(4) S.Agewall, S.Wright, R.N.Doughty, G.A.Whalley, M.Duxbury & N.Sharpe.2000 Does a glass of red wine improve endothelial function? Eur.Heart.J 21 74-78
(5) N.Tjenderasa & M.Duxbury (1998) A rapid high performance liquid chromatographic method for the quality control analysis of pholcodine in cough syrup. Chem.NZ 62 (2) 15-17
(6) M.Duxbury.2000. Liquid chromatographic determination of amnesic shellfish poison in mussels J.Chem.Educ 77 (10) 1319-1320
(7) A.C.Alfaro, F.Thomas, L.Sargent & M.Duxbury. 2006. Identification of trophic interactions within an estuarine food web (northern New Zealand) using fatty acid biomarkers and stable isotopes. Estuarine, Coastal. Shelf.Sci 70 271-286
(8) M.Duxbury, G.Hotter, T.Reglinski & N.Sharpe. 2004. Effect of chitosan and 5-chlorosalicylic acid on total phenolic content of grapes and wine. Am.J.Enol.Vitic 55(2) 191-194
(9) M.Duxbury, G.Hotter & S.Parker. 1999 Enhancing the quality of New Zealand Wine, a report to the winegrowers of New Zealand Limited. Hortresearch Client Report (August, 1999)
(10) N.D.Byrne, M.Duxbury &N.Sharpe. 2001. The determination of chitinase activity of grapes. Biochem. Molecular Biol.Educ.29 144-146
| 
