精确质量数在单四极杆质谱定性分析农药中的应用

利用MassWorks软件对GC/MS采集的目标农药谱图经过校正后,实现了在单位分辨率质谱上测定6种农药化合物的精确质量数,质量误差小于20mDa;在精确质量数基础上,进一步采用同位素峰形校正检索技术(CLIPs), 实现了对目标农药分子式的准确识别,建立了在单位分辨率质谱上准确测定农药小分子化合物的方法,提升了单位分辨率质谱的定性能力。通过对丙草胺及哒螨灵二种农药的质谱碎片所获得的MassWorks精确质量数及元素组成推导其质谱碎裂机理, 通过对碎片的精确质量数测定可提高对目标物定性的准确性。     

烘烤鸡肉挥发性风味物的微捕集和GC-MS分析

用微捕集法捕集石歧黄鸡胸肉在烘烤过程中释放的挥发性风味物，并用GC－MS进行定性和相对定量分析，共分离出52种化合物，总含量为14670μg/kg，鉴定了挥发物中包括烃、醇、醛、酮、酯、呋喃、噻吩、噻唑、吡啶、吡咯、吡嗪、含硫直链化合物、腈在内的46种化合物，其中醛、酮和杂环化合物为主要成分。     

花生微波烘烤香气成分分析方法的建立与应用

建立了烤制花生香气成分分析的顶空固相微萃取/气相色谱-质谱(HS SPME/GC-MS)分析方法。优化的实验条件:HP-5色谱柱,萃取平衡温度80℃,萃取时间40 min,解析时间5 min。采用该方法对四粒红、大白沙、鲁花3种花生进行微波炉焙烤后产生的挥发性香气成分进行分析,共鉴定出29种成分,其中主要包括杂环类化合物9种,醛类化合物7种,醇类化合物3种,烯类化合物3种,酚类化合物2种,酯类化合物3种,其他化合物2种。根据上述风味物质对花生香味的贡献大小,选择7种主要特征香气成分2,5-二甲基吡嗪、2-乙基-3,5(6)-二甲基吡嗪、2-乙基-6-甲基吡嗪、2-戊基呋喃、2,3-二氢苯并呋喃、苯甲醛和苯乙醛进行定量分析,其标准曲线相关系数均超过0.997,标准物质的加标回收率为85%~101%,RSD不大于6.9%,检出限为0.63~13.4μg/L。比较了不同花生品种的香气差异,并通过分析不良风味成分苯乙醛的含量,发现以大白沙花生的特征香气浓度最高,苯乙醛含量最低,更适宜利用微波烘焙技术生产咸干花生食品。     

谱图准确度在高分辨飞行时间质谱分析硝铵类有机炸药RDX中的应用

应用实时直接分析-高分辨飞行时间质谱(DART-HR-TOFMS)对硝胺类有机炸药黑索金(RDX)及其爆炸残留物进行精确质量质谱分析,借助MassWorks质谱解析软件对质谱数据进行了噪音过滤及峰形校正处理,获得了炸药准确的同位素分布模式,然后通过实际同位素分布模式的校正峰形与理论峰形匹配的谱图准确度对待选的分子式进行排序,实现了RDX的准确识别和鉴定。     

鸡骨素及其酶解液的美拉德反应产物挥发性风味成分比较分析

利用固相微萃取/气相色谱-质谱(SPME/GC-MS)联用与电子鼻(E-Nose)嗅探技术对鸡骨素美拉德反应产物(MRPs1)及鸡骨素酶解液美拉德反应产物(MRPs2)中的挥发性风味成分进行比较分析。在两种产物中共鉴定出77种挥发性化学成分,其中醇类18种、醛酮类23种、酸类3种、酯类10种、杂环类7种及其他类16种,两种产物中共有成分26种。与MRPs1相比,MRPs2中醛酮、杂环类化合物的相对含量较高,但前者的酯类物质含量更为丰富。(E)-2-辛烯-1-醇、(6Z,9Z)-十五碳二烯-1-醇、苯甲醛、辛醛、6-甲基-5-庚烯-2-酮、2-乙基-3-羟基-4(4H)-吡喃酮、2,3,5-三甲基-6-乙基吡嗪、2-[(甲基二硫基)甲基]呋喃构成了MRPs2的特有成分,γ-丁位十二内酯为MRPs1的特有成分。在两种反应产物中,除4-甲基-5-羟乙基噻唑的相对含量均较高外(MRP1相似文献   

利用气相色谱/质谱-化学计量学分辨法分析川芎挥发性成分

采用加速溶剂萃取法提取挥发性成分,气相色谱-质谱(GC-MS)联用分析,并借助化学计量学分辨方法,对川芎的挥发性成分进行了定性定量分析。通过采用子窗口因子分析法对重叠色谱峰进行分辨,从而获得每一组分的纯色谱和质谱。依靠每一组分纯质谱在NIST质谱库进行相似性检索而定性分析,用总体积积分法进行定量分析。在川芎挥发油中共分辨出67个色谱峰,通过质谱库检索得到其中56个组分的定性定量结果,占总含量的87.67%。该方法增加了可鉴定化合物的数目,提高了定性的准确度,能用于川芎的质量控制。     

GC-MS法测定油漆行业废气化学成分及化学计量学解析

采用GU/MS法分离测定油漆行业废气污染物化学成分,利用化学计量学解析法(CRM)对重叠的色谱峰进行解析,得到各成分的纯色谱曲线和质谱,通过质谱库对解析的纯组分进行定性,用解析色谱曲线积分法进行定量.从25个色谱峰中解析出了49个组分,按检索相似度大于90%的原则,鉴定出了其中40个化合物,占总含量的92.3%.废气污染物的主要成分为苯系物和烷烃,分别占总含量的46.8%和27.2%.     

毛细管气相色谱和气相色谱/质谱法分析五灵脂挥发性成分

利用同时蒸馏萃取法（SDE）提取五灵中的挥发性组分。SE－54柱和PEG－20M柱上用气相色谱－质谱法分别检出122个和96个峰。其中有51种峰质谱检索结果相同,它们占总峰面积的56.3％。进一步用程序升温保留指数确认了其中33种化合物,占总峰面积的35.7%。含量较高的组分有：十二酸（7.00%),α－雪松醇（4.41％）,四甲基吡嗪（4.10%）,寸上酸（3.37％）,1－（3－甲苯基）乙酮（2.53%),苯甲醛（2.42％）,2－甲氧基苯酚（2.11%)。从化合物的种类来看,主要为醇类（10种）,酮类（8种）,醛类（8种）,醛类（6种）、烯类（5种）、酸类（4种）,酚类（4种）。     

稠环齐聚物结构的激光解吸电离飞行时间质谱表征

应用激光解吸电离飞行时间质谱对几种不同结构的吡嗪稠环齐聚物进行了表征.样品溶解在二甲基亚砜中,以正离子方式记录谱图,结果发现除了产生目标化合物的质子化的分子离子峰外,还产生了少量的碎片分子离子峰.结果表明激光解吸电离飞行时间质谱能有效地、快速准确地给出这类化合物的分子离子峰,为吡嗪类稠环齐聚物的研究提供了有效的表征方法.     

实时直接分析高分辨质谱技术研究碳硼烷类化合物

该文运用高分辨质谱技术对实时直接分析(Direct analysis in real time,DART)离子化条件下碳硼烷化合物的质谱行为进行了研究,对碳硼烷化合物DART高分辨质谱中所得到的同位素峰簇进行了表征与归属。研究结果表明,选取的碳硼烷化合物在DART负离子条件下均能得到较好的质谱信号,这可能与硼笼结构的“缺电性”有关。含10个B原子的碳硼烷化合物形成的离子同位素峰簇信号中,通常情况下相对丰度最高的同位素峰中含2个10B以及8个11B。将碳硼烷化合物高分辨质谱分析的精确m/z数据信息与图谱中同位素峰轮廓分析相结合,是碳硼烷化合物有效的质谱定性分析与表征策略。     

Optimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu)

The detection of trace aroma compounds in samples with complex matrices such as Chinese liquor (Baijiu) requires a combination of several methods, which makes the analysis process very complicated. Therefore, a headspace solid-phase microextraction (HS-SPME) method coupled with two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) was developed for the quantitation of a large number of trace compounds in Baijiu. Optimization of extraction conditions via a series of experiments revealed that dilution of the alcohol content of 8 mL of Baijiu to 5%, followed by the addition of 3.0 g of NaCl and subsequent SPME extraction with DVB/CAR/PDMS fiber coating over 45 min at 45 °C was the most suitable. To check the matrix effects, various model Baijiu matrices were investigated in detail. The quantitative method was established through an optimized model synthetic solution, which can identify 119 aroma compounds (esters, alcohols, fatty acids, aldehydes and ketones, furans, pyrazines, sulfur compounds, phenols, terpenes, and lactones) in the Baijiu sample. The developed procedure provided high recovery (86.79–117.94%), good repeatability (relative standard deviation < 9.93%), high linearity (R² > 0.99), and lower detection limits than reported methods. The method was successfully applied to study the composition of volatile compounds in different types of Baijiu. This research indicated that the optimized HS-SPME–GC×GC-TOFMS method was a valid and accurate procedure for the simultaneous determination of different types of trace compounds in Baijiu. This developed method will allow an improved analysis of other samples with complex matrices.     

南瓜籽烘烤前后化学成分的分析

对烘烤前后南瓜籽中的化学成分进行分析并对比。采用同时蒸馏萃取装置萃取南瓜籽中的挥发性成分,采取超临界CO2萃取技术萃取南瓜籽油脂,并将其分为酸、碱、中性三个部分,用气相色谱-质谱联用方法分析其中化学成分并进行对比。结果表明,南瓜籽挥发性成分中含有多种醛类和酯类化合物,烘烤后产生了大量的烷基吡嗪,其在碱性部分中的相对含量比烘烤前提高14倍多,不饱和醛类化合物含量也有明显提高。南瓜籽油脂中的主要化学成分是油酸、亚油酸及其酯类。还含有生物活性功能成分如植物甾醇、角鲨烯和维生素E等。烘烤后除角鲨烯含量有所降低,维生素E、植物甾醇、亚麻酸等均有提高。     

Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil

Peanut oil is favored by consumers due to its rich nutritional value and unique flavor. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS) to examine the differences in the peanut oil aroma on the basis of variety, roasting temperatures, and pressing components. The results revealed that the optimal conditions for extracting peanut oil were achieved through the use of 50/30 μm DVB/CAR/PDMS fibers at 60 °C for 50 min. The primary compounds present in peanut oil were pyrazines. When peanuts were roasted, the temperature raised from 120 °C to 140 °C and the content of aldehydes in peanut oil increased; however, the content of aldehydes in No. 9 oil at 160 °C decreased. The components of peanut shell oil varied depending on the peanut variety. The most marked difference was observed in terms of the main compound at the two roasting temperatures. This compound was a pyrazine, and the content increased with the roasting temperature in hekei oils. When the roasting temperature was lower, No. 9 oil contained more fatty acid oxidation products such as hexanal, heptanal, and nonanal. When the roasting temperature increased, No. 9 oil contained more furfural and 5-methylfurfural. Heren oil was easier to oxidize and produced nonanal that possessed a fatty aroma.     

黄柏挥发性化学成分分析

报道了用同时蒸馏－萃取装置（SDE）提取黄柏的挥发性物质,测得黄柏挥发油的含量为0．45％,用GC／MS法从黄柏挥发油中分离并确认出41种化学成分;用峰面积归一化法通过化学工作站数据处理系统得出各化学成分在挥发油中的百分含量,其中主要成分为酮类（16．38％）、醛类（13．94％）、醇类（8．27％）、酚类（50．38％）、酸类（2．18％）、其他类成分仅占3．33％,共占总检出量的97．5％。     

基于Fe负载的HZSM-5催化热解制备生物油实验研究

通过离子交换法制备含2%Fe(质量分数)的HZSM-5催化剂,采用X射线衍射仪(XRD)、激光粒度分析仪以及比表面积及孔径分析仪对催化剂进行表征,并在550℃下进行木屑的催化热解实验。对无催化剂和不同比例催化剂条件下得到的生物油进行GC-MS分析,结果表明,在Fe负载的HZSM-5作用下,生物油产率明显升高(最大增幅7%),轻质组分产率明显升高,重质组分产率略微升高。同时,轻质组分中的酮类、呋喃等含氧化合物含量降低,酚类、酸含量升高;重质组分中的酮类、呋喃类等含氧化合物含量明显降低,酚类、萘类含量明显增多。Fe负载的HZSM-5催化剂对木屑的热解反应有较好的催化效果,加强了对热解初始蒸汽的择形修饰,从而抑制了生物质三组分木质素初始热解产物中的醌类等容易一次或二次结焦物质的生成,孔道结构对蒸汽的二次反应被抑制,产物向较小分子的轻质产物上富集。     

酸枣果肉中挥发性化学成分分析

报道了用蒸馏-萃取法提取酸枣果肉中挥发性物质,测得酸枣果肉挥发油的含量为1．80％,用GC／MS法从酸枣果肉挥发油中分离并确定出43种化学成分。用峰面积归一化法通过化学工作站数据处理系统,得出各化学成分在挥发油中的相对百分含量。其中主要成分为酸类化合物占挥发油总量的52．26％,酚类化合物为9．34％,酯类化合物为23．05％,醛类化合物为2．77％,醚类化合物为2．66％,烷烃化合物为1．89％,其它类化合物仅占3．77％。共占酸枣果肉中挥发油总量的95．62％。     

Characterisation of the flavour profile from Graciano Vitis vinifera wine variety by a novel dual stir bar sorptive extraction methodology coupled to thermal desorption and gas chromatography–mass spectrometry

The aim of this work was to develop a new analytical technique for the study of the organoleptic compounds (flavour profile) of the Graciano Vitis vinifera wine variety. The cv. Graciano is a singular variety of red grapes with its origins in La Rioja and Navarra (northern Spain). This variety transfers an intense red colour, aroma and high acidity to musts and provides greater longevity and, consequently, a better capacity for ageing wine. A new dual-stir bar sorptive extraction approach coupled with thermal desorption (TD) and GC–MS has been used to extract the volatile and semivolatile compounds. In this extraction step, the optimal values for the experimental variables were obtained through the Response Surface Methodology (RSM). Full scan chromatogram data were evaluated with two deconvolution software tools, and the results were compared. The volatile and semivolatile components were identified with an MS match ≥80%. As a result, the flavour metabolome of the Graciano Vitis vinifera wine variety was obtained, and 205 metabolites were identified using different databases. These metabolites were grouped into esters, acids, alcohols, nitrogen compounds, furans, lactones, ketones, aldehydes, phenols, terpenes, norisoprenoids, sulphur compounds, acetals and pyrans. The majority of the metabolites observed had already been reported in the literature; however, this work also identified new, previously unreported metabolites in red wines, which may be characteristic of the Graciano variety.     

气相色谱-质谱法测定植物油中8种维生素E及其在芝麻油真伪鉴别方面的应用

建立了气相色谱-质谱（GC-MS）同时测定植物油中α-、β-、γ-、δ-生育酚和α-、β-、γ-、δ-生育三烯酚等8种维生素E的分析方法。植物油样品经甲醇超声提取、浓缩、定容,在分时段选择离子监测（SIM）模式下分离分析,采用外标法进行定量。结果表明,8种维生素E可实现基线分离;在0.01~1 mg/L范围内,所有目标物均呈良好线性关系,相关系数均大于0.99;检出限和定量限分别为0.03~0.25 mg/kg和0.10~0.83 mg/kg;在芝麻油中分别添加10、50和250 mg/kg 3个水平的8种维生素E进行加标试验,平均回收率为87.5%~107.4%,相对标准偏差（RSD）≤ 7.5%。所建立的方法简单、准确、可靠,且灵敏度高,可用于测定植物油中8种维生素E的含量。采用上述方法对芝麻油、大豆油、菜籽油、葵花籽油、花生油、玉米油和棕榈油等7种共75个植物油样品中维生素E的含量进行测定。结果显示,芝麻油与其他6种植物油中的8种维生素E的组成和含量均有显著差异性,因此该方法可作为芝麻油掺入其他植物油的特征鉴定指标。     

Study on the effect of potassium lactate additive on the combustion behavior and mainstream smoke of cigarettes

The influence of potassium lactate (PL) on the combustion behavior and semi-volatile compounds of tobacco during smoking is investigated in this study. The addition of PL showed no effect on the content of total particulate matter, nicotine-free dry particulate matter, puff number, and nicotine. Meanwhile, a 22.5 % increase in moisture content and 3 % decrease in CO content of mainstream smoke were observed when the added amount of PL was up to 2 %. The differential thermogravimetric curves indicated that PL decreased the maximum combustion rate and influenced the thermal degradation stage of tobacco by shifting the peak point of temperature to a higher value. The gas evolution profiles obtained from Fourier transform infrared spectroscopy during combustion showed that PL could lower the CO and CO₂ yield, but did not affect the generation of CH₄ and carbonyl compounds. A great variation in semi-volatile components of the mainstream smoke was also observed from the tobacco containing PL compared with the control. The comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry analysis showed that PL increased the yield of alcohols, lactons, miscellaneous oxygenated compounds and amides, but decreased that of aldehydes, acids, pyrroles and pyrazines. A small added amount (0.2 %) of PL reduced the content of total semi-volatile substances, ketones, esters, phenols, hydrocarbons, pyridines, tobacco alkaloids, and nitrogenous compound. However, the contents of these substances were not affected when the added amount was >0.2 %. PL bound the ash during combustion, thereby leading to the change of combustion behavior and certain smoke components.     

Identification of chemical components in Baidianling Capsule based on gas chromatography–mass spectrometry and high‐performance liquid chromatography combined with Fourier transform ion cyclotron resonance mass spectrometry

Baidianling Capsule, which is made from 16 Chinese herbs, has been widely used for treating vitiligo clinically. In this study, the sensitive and rapid method has been developed for the analysis of chemical components in Baidianling Capsule by gas chromatography–mass spectrometry in combination with retention indices and high‐performance liquid chromatography combined with Fourier transform ion cyclotron resonance mass spectrometry. Firstly, a total of 110 potential volatile compounds obtained from different extraction procedures including alkanes, alkenes, alkynes, ketones, ethers, aldehydes, alcohols, phenols, organic acids, esters, furans, pyrrole, acid amides, heterocycles, and oxides were detected from Baidianling Capsule by gas chromatography–mass spectrometry, of which 75 were identified by mass spectrometry in combination with the retention index. Then, a total of 124 components were tentatively identified by high‐performance liquid chromatography combined with Fourier transform ion cyclotron resonance mass spectrometry. Fifteen constituents from Baidianling Capsule were accurately identified by comparing the retention times with those of reference compounds, others were identified by comparing the retention times and mass spectrometry data, as well as retrieving the reference literature. This study provides a practical strategy for rapidly screening and identifying the multiple constituents of a complex traditional Chinese medicine.