In this paper,the Illilium verum Hook.f.grow at mountain of Dayao of Jinxiu in Guangxi,Volatile oil was extracted by soxhet method and steam distillation.All the volatile oil was analyzed by GC-MS,the result show the ...In this paper,the Illilium verum Hook.f.grow at mountain of Dayao of Jinxiu in Guangxi,Volatile oil was extracted by soxhet method and steam distillation.All the volatile oil was analyzed by GC-MS,the result show the ingredients and rate of product were change greatly,The major chemical constituents were trans-anethole,estragole and anisaldehyde etc.展开更多
采用气相色谱-氢火焰离子化检测器法(gas chromatography with hydrogen flame ionization detection,GCFID)、顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometr...采用气相色谱-氢火焰离子化检测器法(gas chromatography with hydrogen flame ionization detection,GCFID)、顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry,HS-SPME-GC-MS)和电子鼻技术分析6种果酒中的挥发性成分,评价果酒风味轮廓特征的差异性。结果表明,GC-FID定量测定樱桃李酒,其中异戊醇、活性戊醇、β-苯乙醇含量最高,乙酸乙酯含量最低;木瓜酒中正丙醇、2,3-丁二醇、癸酸乙酯、乙酸含量最高; 3-羟基-2-丁酮含量在樱桃李酒中最高,山楂酒、甜橙酒中最少。HP-SPME-GC-MS鉴定果酒中挥发性物质94种,其中醇类23种,酯类43种,醛酮类10种,酸类8种,酚类2种,苯环类5种,烷烃类3种。山楂酒、菠萝酒、木瓜酒、甜橙酒、无花果酒和樱桃李酒中香气物质数量分别为34、44、45、45、33、47种。其中山楂酒、木瓜酒和无花果酒中未检出酚类、烷烃类物质。电子鼻对不同果酒香气的区分效果无重叠,W5S传感器区分果酒香气能力最强。比较而言,菠萝酒和樱桃李酒的口感更圆润,香气更愉悦,感官得分最高。展开更多
The volatile oil was extracted from Curcuma longa and Turmeric oleoresin by Soxhelt method with petroleum ether.All the volatile oil was analyzed of chemical component by the method of GC-MS,the relative contents of t...The volatile oil was extracted from Curcuma longa and Turmeric oleoresin by Soxhelt method with petroleum ether.All the volatile oil was analyzed of chemical component by the method of GC-MS,the relative contents of these compounds were calculated using square peaks to normalization.On the volatile oil of Curcuma longa 35 peaks were separated and 21 compounds were identified,which accounted for 89.10%,the main chemical constituents was (-)-Zingiberene(22.12%),β-Sesquiphellandrene(15.24%),α-Turmerone (11.30%),β-Turmerone (8.87%),Ar-turmerone(8.20%),but on the volatile oil of Turmeric oleoresin 32 peaks were separated,of which 21 compounds were identified,which accounted for 90.12% the main chemical constituents was (-)-Zingiberene(23.92%),β-Sesquiphellandrene(15.73%),Ar-turmerone(12.89%),β-Turmerone(10.85%).展开更多
The emulsible explosives and its post-blast residues were analyzed by gas chromatography-mass spectrometry(GC-MS).A sensitive analysis method has been established.
应用基于气相色谱-质谱联用(GC-MS)的代谢组学方法结合细胞周期实验,研究羽扇豆醇体外抑制人乳腺癌细胞MCF-7增殖的作用机理。代谢组学的研究结果表明:通过正交偏最小方差判别分析(OPLS-DA)可以很好地区分羽扇豆醇作用的MCF-7细胞代谢...应用基于气相色谱-质谱联用(GC-MS)的代谢组学方法结合细胞周期实验,研究羽扇豆醇体外抑制人乳腺癌细胞MCF-7增殖的作用机理。代谢组学的研究结果表明:通过正交偏最小方差判别分析(OPLS-DA)可以很好地区分羽扇豆醇作用的MCF-7细胞代谢谱与对照组细胞代谢谱,模型参数为:R2 Ycum=0.988,Q2 Ycum=0.964。VIP(variable importance in the projection)值大于1的差异代谢物进一步用t检验进行单位分析,选择t<0.05(VIP>1)的代谢物作为羽扇豆醇作用组的生物标志物,得到琥珀酸、磷酸、亮氨酸、异亮氨酸等11种代谢差异物。结合羽扇豆醇将细胞周期抑制在G1期这一现象,推测羽扇豆醇可能是主要抑制了三羧酸循环中的琥珀酰辅酶A的生成和底物磷酸化生成ATP的反应来抑制MCF-7细胞的增殖。本实验从代谢组学角度为乳腺癌抗肿瘤机制提供新的线索。展开更多
为了考察水产品中二甲苯麝香和酮麝香的残留量，建立了水产品中痕量二甲苯麝香和酮麝香测定的多重吸附同步净化（MASP）-气相色谱-质谱联用法（GC-MS）。以乙腈高速匀浆提取样品，应用 MASP 方法对样品同时进行提取、盐析和净化，并采用...为了考察水产品中二甲苯麝香和酮麝香的残留量，建立了水产品中痕量二甲苯麝香和酮麝香测定的多重吸附同步净化（MASP）-气相色谱-质谱联用法（GC-MS）。以乙腈高速匀浆提取样品，应用 MASP 方法对样品同时进行提取、盐析和净化，并采用 GC-MS 在选择离子监测（ SIM）模式下测定水产品中的痕量二甲苯麝香和酮麝香，以基质匹配标准溶液外标法定量。选用 DB-5 MS 石英毛细管柱（30 m×0.25 mm×0.25μm），采用电子轰击电离源，二甲苯麝香的选择监测离子为 m / z 282、297、265，酮麝香为 m / z 279、294、191。结果表明：在优化条件下，二甲苯麝香和酮麝香在1～100μg / kg 范围内线性良好，相关系数不低于0.999，检出限（S / N =3）为0.30μg / kg。明虾、花蛤和鳗鱼空白样品中1.0、2.0、10.0μg / kg 3个添加水平下二甲苯麝香和酮麝香的加标回收率为79％～104％，相对标准偏差（RSD）为1.6％～13.3％。本方法具有操作简便、快速、准确的特点，可用于水产品中痕量二甲苯麝香和酮麝香的日常检测。展开更多
In the present study,flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose,gas chromatography–mass spectrometry(GC–MS)with a thermal desorption system(TDS),and ...In the present study,flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose,gas chromatography–mass spectrometry(GC–MS)with a thermal desorption system(TDS),and solid-phase microextraction(SPME).A total of 82 volatile compounds were identified,and 3-methyl-butanal,pentanal,hexanal,-xylene,heptanal,limonene,terpinene,octanal,linalool,4-terpinenol,-terpineol,and(E)-anethole were identified as the characteristic flavor compounds in Chinese spiced beef.Variation in the content of volatile components produced by different cooking processes was observed.In general,a cooking time of 4 h resulted in optimal flavor quality and stability.Results indicated that the electronic nose could profile and rapidly distinguish variation among different cooking time.The volatile profiling by TDS-GC–MS and responses from the electronic nose,in combination with multivariate statistical analysis,are a promising tool for control the cooking process of spiced beef.展开更多
文摘In this paper,the Illilium verum Hook.f.grow at mountain of Dayao of Jinxiu in Guangxi,Volatile oil was extracted by soxhet method and steam distillation.All the volatile oil was analyzed by GC-MS,the result show the ingredients and rate of product were change greatly,The major chemical constituents were trans-anethole,estragole and anisaldehyde etc.
文摘采用气相色谱-氢火焰离子化检测器法(gas chromatography with hydrogen flame ionization detection,GCFID)、顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry,HS-SPME-GC-MS)和电子鼻技术分析6种果酒中的挥发性成分,评价果酒风味轮廓特征的差异性。结果表明,GC-FID定量测定樱桃李酒,其中异戊醇、活性戊醇、β-苯乙醇含量最高,乙酸乙酯含量最低;木瓜酒中正丙醇、2,3-丁二醇、癸酸乙酯、乙酸含量最高; 3-羟基-2-丁酮含量在樱桃李酒中最高,山楂酒、甜橙酒中最少。HP-SPME-GC-MS鉴定果酒中挥发性物质94种,其中醇类23种,酯类43种,醛酮类10种,酸类8种,酚类2种,苯环类5种,烷烃类3种。山楂酒、菠萝酒、木瓜酒、甜橙酒、无花果酒和樱桃李酒中香气物质数量分别为34、44、45、45、33、47种。其中山楂酒、木瓜酒和无花果酒中未检出酚类、烷烃类物质。电子鼻对不同果酒香气的区分效果无重叠,W5S传感器区分果酒香气能力最强。比较而言,菠萝酒和樱桃李酒的口感更圆润,香气更愉悦,感官得分最高。
文摘The volatile oil was extracted from Curcuma longa and Turmeric oleoresin by Soxhelt method with petroleum ether.All the volatile oil was analyzed of chemical component by the method of GC-MS,the relative contents of these compounds were calculated using square peaks to normalization.On the volatile oil of Curcuma longa 35 peaks were separated and 21 compounds were identified,which accounted for 89.10%,the main chemical constituents was (-)-Zingiberene(22.12%),β-Sesquiphellandrene(15.24%),α-Turmerone (11.30%),β-Turmerone (8.87%),Ar-turmerone(8.20%),but on the volatile oil of Turmeric oleoresin 32 peaks were separated,of which 21 compounds were identified,which accounted for 90.12% the main chemical constituents was (-)-Zingiberene(23.92%),β-Sesquiphellandrene(15.73%),Ar-turmerone(12.89%),β-Turmerone(10.85%).
文摘The emulsible explosives and its post-blast residues were analyzed by gas chromatography-mass spectrometry(GC-MS).A sensitive analysis method has been established.
文摘应用基于气相色谱-质谱联用(GC-MS)的代谢组学方法结合细胞周期实验,研究羽扇豆醇体外抑制人乳腺癌细胞MCF-7增殖的作用机理。代谢组学的研究结果表明:通过正交偏最小方差判别分析(OPLS-DA)可以很好地区分羽扇豆醇作用的MCF-7细胞代谢谱与对照组细胞代谢谱,模型参数为:R2 Ycum=0.988,Q2 Ycum=0.964。VIP(variable importance in the projection)值大于1的差异代谢物进一步用t检验进行单位分析,选择t<0.05(VIP>1)的代谢物作为羽扇豆醇作用组的生物标志物,得到琥珀酸、磷酸、亮氨酸、异亮氨酸等11种代谢差异物。结合羽扇豆醇将细胞周期抑制在G1期这一现象,推测羽扇豆醇可能是主要抑制了三羧酸循环中的琥珀酰辅酶A的生成和底物磷酸化生成ATP的反应来抑制MCF-7细胞的增殖。本实验从代谢组学角度为乳腺癌抗肿瘤机制提供新的线索。
文摘为了考察水产品中二甲苯麝香和酮麝香的残留量，建立了水产品中痕量二甲苯麝香和酮麝香测定的多重吸附同步净化（MASP）-气相色谱-质谱联用法（GC-MS）。以乙腈高速匀浆提取样品，应用 MASP 方法对样品同时进行提取、盐析和净化，并采用 GC-MS 在选择离子监测（ SIM）模式下测定水产品中的痕量二甲苯麝香和酮麝香，以基质匹配标准溶液外标法定量。选用 DB-5 MS 石英毛细管柱（30 m×0.25 mm×0.25μm），采用电子轰击电离源，二甲苯麝香的选择监测离子为 m / z 282、297、265，酮麝香为 m / z 279、294、191。结果表明：在优化条件下，二甲苯麝香和酮麝香在1～100μg / kg 范围内线性良好，相关系数不低于0.999，检出限（S / N =3）为0.30μg / kg。明虾、花蛤和鳗鱼空白样品中1.0、2.0、10.0μg / kg 3个添加水平下二甲苯麝香和酮麝香的加标回收率为79％～104％，相对标准偏差（RSD）为1.6％～13.3％。本方法具有操作简便、快速、准确的特点，可用于水产品中痕量二甲苯麝香和酮麝香的日常检测。
基金This work was part of the project“Research and Development of Nutrition and Health Processing for Halal Beef and Muttons”,and was financially supported by Ningxia Hui Autonomous Region Technology R&D Support Program as well as the“13th Five-Year Plan”(No.2016YFD0400703)of National Key Research and Development Program of China.
文摘In the present study,flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose,gas chromatography–mass spectrometry(GC–MS)with a thermal desorption system(TDS),and solid-phase microextraction(SPME).A total of 82 volatile compounds were identified,and 3-methyl-butanal,pentanal,hexanal,-xylene,heptanal,limonene,terpinene,octanal,linalool,4-terpinenol,-terpineol,and(E)-anethole were identified as the characteristic flavor compounds in Chinese spiced beef.Variation in the content of volatile components produced by different cooking processes was observed.In general,a cooking time of 4 h resulted in optimal flavor quality and stability.Results indicated that the electronic nose could profile and rapidly distinguish variation among different cooking time.The volatile profiling by TDS-GC–MS and responses from the electronic nose,in combination with multivariate statistical analysis,are a promising tool for control the cooking process of spiced beef.
