The composition and sequence distribution of monomeric units in polyester polyether multiblock copolymer were studied by pyrolysis? gas chromatography (PGC) and pyrolysis gas chromatography/mass spectrometry (PGC/M...The composition and sequence distribution of monomeric units in polyester polyether multiblock copolymer were studied by pyrolysis? gas chromatography (PGC) and pyrolysis gas chromatography/mass spectrometry (PGC/MS). PGC was applied to study the F t curve of the multiblock copolymer and PGC/MS was used to separate and identify the pyrolyzates. DTA experiment was used to study the decomposition temperature. The results show that the beginning point of elastomer’s decomposition was about 300?℃ and the decomposition temperature of most of the sample was 550?℃. Many pyrolyzates were produced because of the breaking of weak bonds in the sample. The possible microstructure was verified and the pyrolysis pathway of the copolymer was investigated.展开更多
Gas chromatography/inductively coupled plasma mass spectrometry (GC/ICP-MS) coupled with solid phase micro-extraction can provide a simple, extremely selective and sensitive technique for the analysis of volatile sulf...Gas chromatography/inductively coupled plasma mass spectrometry (GC/ICP-MS) coupled with solid phase micro-extraction can provide a simple, extremely selective and sensitive technique for the analysis of volatile sulfur and selenium compounds in the headspace of growing plants. In this work, the technique was used to evaluate the volatilization of selenium in wild-type and genetically-modified Brassica juncea seedlings. By converting toxic inorganic selenium in the soil to less toxic, volatile organic selenium, B. juncea might be useful in bioremediation of selenium contaminated soil.展开更多
本文建立气相色谱-负化学源-质谱法(Gas Chromatography-Negative Ion Chemical Ionization-Mass Spectrometry,GC-NCI-MS)测定植物源性食品中氟虫腈及其3种代谢产物残留量的方法。以乙腈为提取溶剂,采用程序升温进样,在选择离子监测模...本文建立气相色谱-负化学源-质谱法(Gas Chromatography-Negative Ion Chemical Ionization-Mass Spectrometry,GC-NCI-MS)测定植物源性食品中氟虫腈及其3种代谢产物残留量的方法。以乙腈为提取溶剂,采用程序升温进样,在选择离子监测模式下进行测定,外标法定量。结果显示,氟虫腈及其3种代谢产物质量浓度在0.005~0.200μg·mL^(-1)线性关系良好,相关系数R^(2)≥0.9991,方法定量限为0.001 mg·kg^(-1);在0.002、0.010、0.020 mg·kg^(-1)的3个加标水平下,测定得到目标物质的回收率为80.6%~109.0%,相对标准偏差在2.1%~10.6%。该方法可为植物源性食品中氟虫腈及其3种代谢产物残留量的检测提供技术支持。展开更多
采用感官定量描述分析法(SQDA)对A(JA1~JA3)、B(JB1~JB3)、C(JC1~JC3)三组复合香型白酒9个样品的风味结构进行分析,结果表明:三组复合香型白酒在香气评分上差异不显著,粮香、焦香、麦芽香突出,在口感评分上差异显著,A组白酒各维度口感...采用感官定量描述分析法(SQDA)对A(JA1~JA3)、B(JB1~JB3)、C(JC1~JC3)三组复合香型白酒9个样品的风味结构进行分析,结果表明:三组复合香型白酒在香气评分上差异不显著,粮香、焦香、麦芽香突出,在口感评分上差异显著,A组白酒各维度口感评分高于其他两组。采用顶空-气相色谱质谱联用技术(HS-GC-MS)对3种白酒挥发性化合物组成进行检测分析,共检测到148种挥发性物质。相关性分析结果显示,异丁醛、3-甲基呋喃、二甲基二硫醚、巴豆酸、环氧丙烷、丙烯醛和草酸只在A组白酒中被检测出来,丁酸乙酯在B组白酒中含量最高,JA3中含量偏低,表明3组白酒样品间存在明显的风味物质种类和含量差异。同步结合特征差异代谢物分析挖掘出74个VIP>1的潜在差异代谢物,A vs B组、A vs C组、B vs C组分别有14种、7种、4种化合物呈现极显著性差异(p<0.01),这些含量具有显著差异性的化合物可能与复合香型白酒风味特征的差异具有重要联系。综上所述,本研究采用两种技术协同分析,获得了3种白酒更全面的挥发性风味信息,解析了三组复合香型白酒的风味结构特征及差异,为深入研究复合香型白酒风味形成的机理奠定了基础。展开更多
为探究不同等级双井绿茶香气物质组成特征,利用顶空固相微萃取-气相色谱-质谱联用技术(Headspace solid-phase micro extraction and gas chromatography mass spectrometry,HS-SPME-GC/MS)对修水县双井银毫、双井绿茶特级、双井绿茶一...为探究不同等级双井绿茶香气物质组成特征,利用顶空固相微萃取-气相色谱-质谱联用技术(Headspace solid-phase micro extraction and gas chromatography mass spectrometry,HS-SPME-GC/MS)对修水县双井银毫、双井绿茶特级、双井绿茶一级和双井绿茶二级四个不同等级的双井绿茶的香气物质进行了检测分析。结果表明,从四个不同等级的双井绿茶中共鉴定出70种香气物质,主要包括醇类、烯烃类、烷烃类、酯类等化合物。不同等级的双井绿茶中香气物质组成及相对含量均有差异,通过主成分分析(Principal component analysis,PCA)和偏最小二乘法-判别分析(Partial least squares-discriminant analysis,PLS-DA),可以有效区分不同等级的双井绿茶。不同等级双井绿茶香气差异主要由反式-β-金合欢烯、香叶醇、水杨酸甲酯、茉莉酮、苯乙醇等14种关键化合物差异引起。在不同等级双井绿茶中关键香气物质表现出不同的分布规律,随着芽叶开展,α-椰油烯、石竹烯及己酸乙酯含量降低,而顺式-3-己烯醇、香叶醇及水杨酸甲酯含量呈增加趋势,芳樟醇、茉莉酮、反式-橙花叔醇含量从低到高,随后含量又迅速下降。本文研究了不同等级双井绿茶中香气物质的组成特征及关键香气物质的分布规律,为今后双井绿茶生产提供了理论依据。展开更多
文摘The composition and sequence distribution of monomeric units in polyester polyether multiblock copolymer were studied by pyrolysis? gas chromatography (PGC) and pyrolysis gas chromatography/mass spectrometry (PGC/MS). PGC was applied to study the F t curve of the multiblock copolymer and PGC/MS was used to separate and identify the pyrolyzates. DTA experiment was used to study the decomposition temperature. The results show that the beginning point of elastomer’s decomposition was about 300?℃ and the decomposition temperature of most of the sample was 550?℃. Many pyrolyzates were produced because of the breaking of weak bonds in the sample. The possible microstructure was verified and the pyrolysis pathway of the copolymer was investigated.
文摘Gas chromatography/inductively coupled plasma mass spectrometry (GC/ICP-MS) coupled with solid phase micro-extraction can provide a simple, extremely selective and sensitive technique for the analysis of volatile sulfur and selenium compounds in the headspace of growing plants. In this work, the technique was used to evaluate the volatilization of selenium in wild-type and genetically-modified Brassica juncea seedlings. By converting toxic inorganic selenium in the soil to less toxic, volatile organic selenium, B. juncea might be useful in bioremediation of selenium contaminated soil.
文摘本文建立气相色谱-负化学源-质谱法(Gas Chromatography-Negative Ion Chemical Ionization-Mass Spectrometry,GC-NCI-MS)测定植物源性食品中氟虫腈及其3种代谢产物残留量的方法。以乙腈为提取溶剂,采用程序升温进样,在选择离子监测模式下进行测定,外标法定量。结果显示,氟虫腈及其3种代谢产物质量浓度在0.005~0.200μg·mL^(-1)线性关系良好,相关系数R^(2)≥0.9991,方法定量限为0.001 mg·kg^(-1);在0.002、0.010、0.020 mg·kg^(-1)的3个加标水平下,测定得到目标物质的回收率为80.6%~109.0%,相对标准偏差在2.1%~10.6%。该方法可为植物源性食品中氟虫腈及其3种代谢产物残留量的检测提供技术支持。
文摘采用感官定量描述分析法(SQDA)对A(JA1~JA3)、B(JB1~JB3)、C(JC1~JC3)三组复合香型白酒9个样品的风味结构进行分析,结果表明:三组复合香型白酒在香气评分上差异不显著,粮香、焦香、麦芽香突出,在口感评分上差异显著,A组白酒各维度口感评分高于其他两组。采用顶空-气相色谱质谱联用技术(HS-GC-MS)对3种白酒挥发性化合物组成进行检测分析,共检测到148种挥发性物质。相关性分析结果显示,异丁醛、3-甲基呋喃、二甲基二硫醚、巴豆酸、环氧丙烷、丙烯醛和草酸只在A组白酒中被检测出来,丁酸乙酯在B组白酒中含量最高,JA3中含量偏低,表明3组白酒样品间存在明显的风味物质种类和含量差异。同步结合特征差异代谢物分析挖掘出74个VIP>1的潜在差异代谢物,A vs B组、A vs C组、B vs C组分别有14种、7种、4种化合物呈现极显著性差异(p<0.01),这些含量具有显著差异性的化合物可能与复合香型白酒风味特征的差异具有重要联系。综上所述,本研究采用两种技术协同分析,获得了3种白酒更全面的挥发性风味信息,解析了三组复合香型白酒的风味结构特征及差异,为深入研究复合香型白酒风味形成的机理奠定了基础。
文摘为探究不同等级双井绿茶香气物质组成特征,利用顶空固相微萃取-气相色谱-质谱联用技术(Headspace solid-phase micro extraction and gas chromatography mass spectrometry,HS-SPME-GC/MS)对修水县双井银毫、双井绿茶特级、双井绿茶一级和双井绿茶二级四个不同等级的双井绿茶的香气物质进行了检测分析。结果表明,从四个不同等级的双井绿茶中共鉴定出70种香气物质,主要包括醇类、烯烃类、烷烃类、酯类等化合物。不同等级的双井绿茶中香气物质组成及相对含量均有差异,通过主成分分析(Principal component analysis,PCA)和偏最小二乘法-判别分析(Partial least squares-discriminant analysis,PLS-DA),可以有效区分不同等级的双井绿茶。不同等级双井绿茶香气差异主要由反式-β-金合欢烯、香叶醇、水杨酸甲酯、茉莉酮、苯乙醇等14种关键化合物差异引起。在不同等级双井绿茶中关键香气物质表现出不同的分布规律,随着芽叶开展,α-椰油烯、石竹烯及己酸乙酯含量降低,而顺式-3-己烯醇、香叶醇及水杨酸甲酯含量呈增加趋势,芳樟醇、茉莉酮、反式-橙花叔醇含量从低到高,随后含量又迅速下降。本文研究了不同等级双井绿茶中香气物质的组成特征及关键香气物质的分布规律,为今后双井绿茶生产提供了理论依据。
