裂解气相色谱-质谱法对黄芩浸膏热裂解产物分析

采用热失重分析法(TGA)和在线热裂解气相色谱-质谱法(Py-GC-MS)研究了黄芩浸膏热裂解性质。在氦气氛围中,将黄芩浸膏分别在300,450,600,750,900℃下进行热裂解,并以气相色谱-质谱法对其裂解产物进行定性和半定量分析,并用黄芩浸膏进行了卷烟加香试验。结果表明:①在热失重曲线图中不能较明显地看出黄芩浸膏的较大失重点;②黄芩浸膏在上述温度下检测到的主要挥发性热裂解产物分别为12,18,28,42,40种;③600℃以下,黄芩浸膏热裂解产物主要是醛类、酮类、酯类和呋喃类物质;有害物质的量随着温度的升高而提高;900℃时,则主要为苯、甲苯、萘等有害成分;④黄芩浸膏具有提高卷烟香气质量、改善余味、柔和烟气的作用。     

2,3-二氢-3,5-二羟基-6-甲基-4(H)吡喃-4-酮的合成及热裂解行为

以葡萄糖和哌啶为原料，合成、分离并鉴定了2，3－二氢－3，5－二羟基－6－甲基－4－（H）吡喃－4－酮（1），以空气氛下直接热裂解，SPME吸附热裂解挥发生产物的方式，分析鉴定了20个裂解的挥发性化合物，讨论了热裂解的可能过程。     

裂解气相色谱-质谱联用法对桔梗浸膏的热裂解产物分析

采用在线热裂解气相色谱-质谱法(Py-GC-MS)法研究了桔梗浸膏热裂解性质.在氦气氛围中,将桔梗浸膏分别在不同温度下进行热裂解,并以气相色谱-质谱法(GC-MS)对其裂解产物进行定性和半定量分析,并用桔梗浸膏进行了卷烟加香试验.结果表明:桔梗浸膏在300,450,600,750,900℃裂解温度下检测到的挥发性热裂解产物分别达20种、33种、48种、46种和46种;桔梗浸膏具有改善和修饰卷烟吸味、丰满烟气、减轻刺激性的作用.桔梗浸膏添加到卷烟中能明显的提高卷烟抽吸品质.     

在线热裂解/气相色谱-质谱分析3-吡啶甲酸茴香酯的热裂解产物

采用在线热裂解/气相色谱-质谱(Py/GC-MS)联用技术对3-吡啶甲酸茴香酯进行热裂解分析。通过酰氯化和酯化反应合成了新型目标化合物3-吡啶甲酸茴香酯,其分子式为C14H14NO3。目标化合物的结构经核磁氢谱(1H NMR)、核磁碳谱(13C NMR)、红外光谱(IR)和高分辨质谱(HRMS)进行确证,并通过热重-微热重-差示扫描量热(TG-DTG-DSC)分析方法对目标化合物的热稳定性进行分析。在空气氛围中,将目标化合物分别于300,600,900℃下进行热裂解,并通过气相色谱-质谱法对其挥发性热裂解产物进行定性和半定量分析。研究显示:目标化合物共经历了两次失重过程。第一次失重在129.9~158.9℃之间,失重2.3%;第二次失重在158.9~274.9℃之间,失重达90.1%,230.1℃时失重率最大。热裂解共产生44种产物,包括具有香味特征的大茴香醛、对甲基苯酚、松油醇、D-香茅醇、大茴香醚和茴香醚等化合物。其中裂解温度对裂解产物的种类和相对含量具有明显影响。300℃时α-二去氢菖蒲烯的相对含量最高,600,900℃时,相对含量最高的分别是大茴香醛和对甲基苯酚。苯甲醛、茴香醚和大茴香醚的相对含量随着温度的升高呈先增加后降低趋势;而对甲基苯酚含量则随着温度的升高而增加。根据主要裂解产物及其相对含量的变化,对目标化合物的裂解机理进行了初步探讨。     

热裂解-气相色谱-质谱联用技术研究多羟基吡嗪的热裂解行为

采用热裂解-气相色谱-质谱联用技术（Py—GC-MS）,选择不同温度,在空气存在的条件下对烟叶重要组分多羟基吡嗪进行了热裂解挥发性成分分析,结果表明：该方法具有较好的重复性（相对标准偏差〈1．1％）;不同温度下挥发性的热裂解产物不同;该化合物的热裂解能够产生吡嗪类化合物,而且,随着热裂解温度的升高吡嗪类化合物的含量增加。在挥发性的热裂解产物中,在300℃时吡嗪类化合物只占8．35％,吡啶类化合物占19．07％;在600℃时吡嗪类化合物占16．96％,吡啶类化合物占30．58％;在900℃时吡嗪类化合物占21．61％,吡啶类化合物占27．08％。     

Py-GC/MS分析烟用添加剂黄芩浸膏的热裂解产物

采用在线热裂解气相色谱-质谱法(Py-GC/MS)法研究了黄芩浸膏热裂解行为。在氦气氛围中,将黄芩浸膏分别在300、450、600、750和900℃下进行热裂解,并以GC/MS对其裂解产物进行定性和半定量分析,并用黄芩浸膏进行了卷烟加香试验。结果表明:①黄芩浸膏在这一系列裂解温度下检测到的挥发性热裂解产物分别为12种、19种、40种、55种和46种;②黄芩浸膏低温区(300℃～450℃)裂解后产生大量醛类、酮类、酯类和呋喃类物质,这些物质是构成卷烟香味的重要物质,能改善卷烟吸味、减轻刺激性;③在高温区(750℃～900℃)产生大量的芳香族化合物,如苯、甲苯、乙苯、萘等。该研究为香味物质在卷烟燃烧过程中的挥发性物质提供了例证。     

热裂解-气相色谱-质谱法测定甘草浸膏中挥发性成分

甘草为豆科植物甘草的根或根茎,属多年生草本植物。甘草是传统的常用中药,味甘、性平,具有补脾益气、清热解毒、润肺祛痰及调和诸药等功效。甘草具有特异的香气,味甜而特殊,特异的香气就是挥发性成分,对将含有特异香气的甘草浸膏添加到卷烟中的报道较少。本工作采用热裂解-气相色谱-质谱法(Py-GC-MS)测定了甘草浸膏裂解产物中挥发性成分,为烟用天然香料的应用效果评价提供了新思路,对卷烟香精香料配方的优化设计具有重要意义。     

裂解气相色谱-质谱法研究壬酸香草酰胺的热裂解

采用在线热裂解/气相色谱-质谱联用技术(Py/GC-MS)对壬酸香草酰胺(PAVA)的热裂解行为进行了研究,在氦气氛围中考察了不同裂解温度和裂解时间对PAVA裂解的影响,通过GC-MS对裂解产物进行定性和半定量分析。结果表明,随着裂解温度的升高,PAVA裂解率快速提高,裂解产物也进一步增多,当裂解温度达到700℃以上时,可裂解出壬酰胺、2-甲氧基-4-甲基苯酚、1-己烯、壬基腈、壬醛等14种产物。同一温度下随着裂解时间的延长,PAVA的裂解率逐步升高,裂解产物发生了进一步的裂解。根据热裂解产物及主要裂解产物的含量变化,初步推断了PAVA的裂解规律。     

新型甲酰基吡咯衍生物的合成及其热裂解-气相色谱/质谱分析

本文以D-(+)-氨基葡萄糖盐酸盐为原料,通过环合、氧化和烷基化等系列反应,合成了新型化合物N-戊基-2-甲基-3-乙酰基-5-吡咯甲醛,并利用红外(IR)光谱、核磁共振(~1H NMR、~(13)C NMR)和高分辨质谱(HR-MS)等波谱技术对其结构进行了确证。采用正交试验优化了合成条件,通过热重-微分热重-差示扫描量热法(TG-DTG-DSC)研究了该化合物热失重变化,采用热裂解-气相色谱/质谱(Py-GC/MS)联用技术分析了该化合物的热裂解产物。结果表明化合物Ⅳ为目标化合物N-戊基-2-甲基-3-乙酰基-5-吡咯甲醛。目标化合物的最优合成条件为:反应温度60℃、反应时间24h、摩尔比1.0∶1.1,产率可达81%;目标化合物在136.3~290.0℃间有一个剧烈的失重过程,失重率达到98.58%;目标化合物在300、600、900℃裂解条件下共裂解出41种化合物,其中有吡嗪、2,5-二甲基吡嗪、戊醛等多种香味成分。初步探讨了目标化合物可能的热裂解机理。     

新型潜香类化合物N-(2,3-吡嗪二甲酰基)-丙氨酸甲酯热裂解气相色谱-质谱分析

采用在线热裂解-气相色谱-质谱联用技术(Py-GC-MS)分析了潜香吡嗪类化合物N-(2,3-吡嗪二甲酰基)-丙氨酸甲酯的热裂解行为。首先通过对2,3-吡嗪二羧酸酰胺化反应合成了新型目标化合物N-(2,3-吡嗪二甲酰基)-丙氨酸甲酯,其结构经X射线单晶衍射(XRD),1H NMR,13C NMR,IR和HR-MS证实,然后在空气氛围中,对目标化合物分别在300,600,900℃下进行热裂解,并通过GC-MS对其挥发性热裂解产物进行定性和半定量分析。结果表明:1裂解形成了包括具有香味特征的吡嗪类、大茴香醇和大茴香醛在内的裂解产物共48种。不同温度下挥发性热裂解产物的类型和相对含量不同,300℃和600℃时相对含量最高的均为乙酸,而900℃时相对含量最高的为吡嗪,且与300℃和600℃裂解条件相比所形成的吡嗪类衍生物种类较多,相对含量较高。2在具有香味特征的裂解产物中,大茴香醇的相对含量随温度升高而升高,而大茴香醛和苯甲醛的相对含量则呈现随着温度升高而降低的趋势。基于目标化合物的热裂解产物的定性及定量变化情况,初步探讨了该物质可能的裂解机理。     

The pyrolysis of cigarette paper under the conditions that simulate cigarette smouldering and puffing

The combustion properties and pyrolysis behavior of cigarette paper under the pyrolysis conditions of cigarette smouldering were investigated by micro-scale combustion calorimetry (MCC), thermogravimetric analysis coupled to Fourier transform infrared spectrometer (TG-FTIR), respectively. MCC results demonstrated that the combustion and pyrolysis behavior are influenced by heating rate obviously. TG-FTIR results illustrated that the composition of the gaseous products were mainly composed of CO₂, H₂O carbonyl compounds, CO, and methanol. Flash pyrolysis experiment in combination with high performance liquid chromatography (FPy-HPLC) was used to study the pyrolytic formation of eight carbonyl compounds (i.e., formaldehyde, acetaldehyde, acetone, acrolein, propionaldehyde, crotonaldehyde, methyl ethyl ketone, and butyraldehyde) during the pyrolysis of cigarette paper under the pyrolysis conditions of cigarette puffing. Moreover, the solid char formed after the flash pyrolysis experiments were studied by X-ray photoelectron spectroscopy (XPS). It had been found that the pyrolysis temperature influenced the formation of carbonyl compounds and the composition of char greatly.     

Pyrolysis behavior of pectin under the conditions that simulate cigarette smoking

In this paper, the formation mechanism of pyrolysis gases released during the pyrolysis of pectin under the conditions that simulate cigarette smouldering was investigated by thermogravimetric analysis coupled to Fourier transform infrared spectrometer (TG-FTIR). Moreover, the combustion behavior of pyrolysis gases was studied by micro-scale combustion calorimetry (MCC). TG-FTIR results illustrated that the composition of the gaseous products was mainly composed of CO₂, H₂O, CO, methanol, methane and carbonyl compounds. MCC results demonstrated that the combustion of pectin was mainly determined by the prolysis gases formed in the temperature range of 200-300 °C. Flash pyrolysis experiment in combination with high performance liquid chromatography (FPy-HPLC) was used to study the pyrolytic formation of eight carbonyl compounds (i.e. formaldehyde, acetaldehyde, acetone, acrolein, propionaldehyde, crotonaldehyde, methyl ethyl ketone and butyraldehyde) during the pyrolysis of pectin under the pyrolysis conditions of cigarette puffing. Results demonstrated that pyrolysis temperature influenced the formation of acetaldehyde, acrolein, propionaldehyde and butyraldehyde greatly, while nitrogen flow affected the generation of formaldehyde, acetone, crotonaldehyde and methyl ethyl ketone deeply.     

热裂解气相色谱-质谱法测定葡萄干提取物的热裂解产物

50g葡萄干用70%乙醇溶液300mL在80℃回流提取3h,提取两次,过滤提取物,滤液减压浓缩至干。残渣用5200裂解仪在400℃,500℃,600℃,800℃下处理,在各裂解温度下得到的裂解产物导入仪器进行气相色谱-质谱分析。结果表明:主要裂解产物是糠醛、呋喃甲醇、5-甲基糠醛、5-羟甲基-2-呋喃甲醛、2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃酮,这些裂解产物是赋予卷烟具有独特香味和较好口感的重要物质。     

Patterns and kinetics of pyrolysis of tobacco under inert and oxidative conditions

The present work is part of a more extensive research carried out in Naples on cigarette combustion. Theoretical and modelling work highlighted the existence of a misdistribution of the gas flow across the cigarette cross-section, which results into locally variable conditions. As a consequence, oxygen-starving versus oxygen-rich conditions do establish in the pre-heat zone of the cigarette, where pyrolysis of cigarette components takes place. More specifically, oxygen-starving conditions should characterize the process of reaction front propagation in the inner part of the cigarette, close to its axis, while oxygen-rich conditions should establish at the cigarette periphery, close to the paper burn line.The present paper addresses the pattern and the kinetics of pyrolysis under inert and under oxidative conditions of three types of tobacco. The experimental work consists of non-isothermal thermogravimetric analysis at heating rates comprised between 5 and 20 °C/min and with different He–oxygen mixtures. Kinetic expressions for the rate of pyrolysis under inert and under oxidative conditions have been obtained for each ingredient investigated.Results, albeit obtained at sample heating rates smaller than those relevant to actual cigarette burning, highlight the profound differences arising under purely pyrolytic or oxy-pyrolytic conditions as regards the number of reaction steps, the rate, the temperature ranges and yields in solid versus gaseous products of thermal decomposition.The effect of inert/oxidative conditions on the chemical composition of the gaseous products of pyrolysis is discussed in a companion paper [O. Senneca, S. Ciaravolo, A. Nunziata, J. Anal. Appl. Pyrol. 78 (2007) 452].     

GC-MS analysis of the bioactive phytoconstituents of various organic crude extracts from the seed kernels of Manilkara bidentata (balata) collected in Trinidad,W.I.

The present study reports the first phytochemical investigation of the seed kernels of Manilkara bidentata (Balata) harvested in Trinidad, W.I. Gas chromatography–mass spectrometry (GC-MS) analysis of the n-hexane, chloroform, ethyl acetate, ethanol and methanol extracts showed a total of 39 components. 2,6,10,14,18-pentamethyl-2,6,10,14,18-eicosapentaene (74.93%), 9-octadecenoic acid, (Z)- 2,3-dihydroxypropyl ester (79.98%), (Z)-ethyl oleate (92.75%), Z,E-2-methyl-3,13-octadecadien-1-ol (80.51%) and 5-(hydroxymethyl)-2-furancarboxyaldehyde (50.32%) were the major constituents identified in the n-hexane, chloroform, ethyl acetate, ethanol and methanol extracts, respectively. The extracts showed the presence of several bioactive components and provides reference data for further research of its active constituents.     

低温冷冻液液萃取/GC-MS结合保留指数分析香蕉中的挥发性成分

建立了低温冷冻液液萃取(LTF-LLE)/GC-MS结合保留指数对香蕉果肉及果皮中挥发性成分进行分析的方法,采用低温冷冻液液萃取对香蕉样品中的挥发性成分进行提取。分别鉴定出香蕉果肉及果皮中含有39种和32种挥发性成分,其主要成分为酯类物质。果肉果皮所含的挥发性成分在种类及相对含量上有一定差异,果肉中含量较高的组分为丙酸乙酯(11.88%)、乙酸异戊酯(9.45%)、棕榈酸(8.71%)、丁酸异戊酯(7.79%)、乙酸仲戊酯(5.29%),果皮中含量较高的组分为丁酸异戊酯(22.85%)、棕榈酸(15.91%)、硬脂酸(6.86%)、4-烯丙基-2,6-二甲氧基苯酚(6.83%)、亚麻酸(6.34%),果肉果皮所共有的成分有异戊醇、乙酸异丁酯、丁酸、异戊酸、乙酸仲戊酯等19种物质。     

Microprobe sampling—Photo ionization-time-of-flight mass spectrometry for in situ chemical analysis of pyrolysis and combustion gases: Examination of the thermo-chemical processes within a burning cigarette

A microprobe sampling device (μ-probe) has been developed for in situ on-line photo ionization mass spectrometric analysis of volatile chemical species formed within objects consisting of organic matter during thermal processing. With this approach the chemical signature occurring during heating, pyrolysis, combustion, roasting and charring of organic material within burning objects such as burning fuel particles (e.g., biomass or coal pieces), lit cigarettes or thermally processed food products (e.g., roasting of coffee beans) can be investigated. Due to its dynamic changes between combustion and pyrolysis phases the cigarette smoking process is particularly interesting and has been chosen as first application. For this investigation the tip of the μ-probe is inserted directly into the tobacco rod and volatile organic compounds from inside the burning cigarette are extracted and real-time analyzed as the glowing front (or coal) approaches and passes the μ-probe sampling position. The combination of micro-sampling with photo ionization time-of-flight mass spectrometry (PI-TOFMS) allows on-line intrapuff-resolved analysis of species formation inside a burning cigarette. Monitoring volatile smoke compounds during cigarette puffing and smoldering cycles in this way provides unparalleled insights into formation mechanisms and their time-dependent change. Using this technique the changes from pyrolysis conditions to combustion conditions inside the coal of a cigarette could be observed directly. A comparative analysis of species formation within a burning Kentucky 2R4F reference cigarette with μ-probe analysis reveals different patterns and behaviors for nicotine, and a range of semi-volatile aromatic and aliphatic species.     

Studies on the hydrogenation of 6-(hydroxymethyl)pyridine-2-carboxylates and its application to the synthesis of 6-(hydroxymethyl)piperidine-2-carboxylic acid derivatives

The synthesis of the novel amino acid 6-(hydroxymethyl)-2-piperidinecarboxylic acid ( 1a ) and its ethyl ester 1b is reported. In the hydrogenation of 6-(hydroxymethyl)pyridine-2-carboxylates, hydrogenolysis of the alcohol group appeared as an unusual side reaction. Optimization of the reaction conditions allowed us to minimize hydrogenolysis and afforded pure 1 .     

Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography

Volatile constituents in wine and brewed coffee were analyzed using a combined system incorporating both GC-olfactometry (GC-O) and comprehensive two-dimensional GC-flame ionization detection (GC×GC-FID). A column set consisting of a 15m first dimension ((1)D; DB-FFAP (free fatty acid phase)), and a 1.0m (2)D column (DB-5 phase) was applied to achieve the GC×GC separation of the volatile extracts isolated by using solid phase extraction (SPE). While 1D GC resulted in many overlapping peaks, GC×GC allowed resolution of co-eluting compounds which coincided with the odour region located using GC-O. Character-impact odourants were tentatively identified through data correlation of GC×GC contour plots across results obtained using either time-of-flight mass spectrometry (TOFMS), or with flame photometric detection (FPD) for sulfur speciation. The odourants 2-methyl-2-butenal, 2-(methoxymethyl)-furan, dimethyl trisulfide, 2-ethyl-5-methyl-pyrazine, 2-octenal, 2-furancarboxaldehyde, 3-mercapto-3-methyl-1-butanol, 2-methoxy-3-(2-methylpropyl)-pyrazine, 2-furanmethanol and isovaleric acid were suspected to be particularly responsible for coffee aroma using this approach. The presented methodology was applied to identify the potent odourants in two different Australian wine varietals. 1-Octen-3-ol, butanoic acid and 2-methylbutanoic acid were detected in both Merlot and a Sauvignon Blanc+Semillon (SV) blend with high aroma potency. Several co-eluting peaks of ethyl 4-oxo-pentanoate, 3,7-dimethyl-1,5,7-octatrien-3-ol, (Z)-2-octen-1-ol, 5-hydroxy-2-methyl-1,3-dioxane were likely contributors to the Merlot wine aroma; while (Z)-3-hexen-1-ol, β-phenylethyl acetate, hexanoic acid and co-eluting peaks of 3-ethoxy-1-propanol and hexyl formate may contribute to SV wine aroma character. The volatile sulfur compound 2-mercapto-ethyl acetate was believed to contribute a fruity, brothy, meaty, sulfur odour to Australian Merlot and SV wines.     

Detection of phytoconstituents present in Azadirachta indica L. seeds extract by GC-MS analysis

Azadirachta indica L., commonly known as "Neem," belongs to the Meliaceae family. Traditionally, "Neem" has been used to cure diabetes, leprosy, and respiratory disorders. Azadirachta indica L. seed n-hexane extract was tested using GC-MS to determine the Phyto-components present. The analysis of A. indica L. seeds revealed the existence of Hexadecanoic acid, methyl ester (0.32%), n-Hexadecanoic acid (23.77%), 9-Octadecenoic acid (Z)- (0.07%), Methyl stearate (0.21%), Agaricic acid (0.06%), (E)-9-Octadecenoic acid ethyl ester (0.10%), 9-Octadecenoic acid (Z)-, methyl ester (0.48%), 6-Octadecenoic acid, (Z)- (64.25%), 9-Octadecenamide (0.06%), Oleic Acid (0.16%), Heneicosane (0.04%), Tetratetracontane (0.16%), Pentacosane (0.09%), Squalene (1.17%), Tetracontane (0.36%), γ-Tocopherol (0.16%), 2-[2-(6,6-Dimethylbicyclo[3.1.1]hept-2-en-2-yl) ethyl]-6,6-dimethylbicyclo[3.1.1]hept-2-ene (0.44%), γ-Sitosterol (0.25%), Kryptogenin dioxime (1.53%.), 9-Hexadecenoic acid, 9-octadecenyl ester, (Z,Z)- (1.34%.), and Lupa-13(18),20(30)-dien-3-yl acetate (0.17%). The findings of this study provide a foundation for employing A. indica L. seeds as a herbal option for a variety of ailments. GC-MS analysis was used to determine the quality of these substances. In the pharmaceutical industry, GC-MS reports will be useful for identifying a wide range of phyto-bioconstituents in various plant extracts, polyherbal extracts, and the standardization of specific plant materials.