GC-MS分析南方红豆杉种子中的挥发油

采用水蒸气蒸馏法提取南方红豆杉种子中的挥发油，测得南方红豆杉种子挥发油的收率为2．5％。通过GC-MS技术分析了南方红豆杉种子中挥发油的化学成分。按照GC／MS通用法则，初步确定了24种化合物的结构。并用峰面积归一化法得出在挥发油中的各化学成分。其中主要成分酸类占挥发油总量的81．28％．其次的烷烃类化合物为12．74％，醛类化合物为1．80％，不饱和烷烃类化合物1．44％，醇类化合物占0、89％，酯类化合物为0．52％，胺类化合物为0．34％。这几类物质占种子中挥发油总量的99．01％。     

水蒸气蒸馏提取与顶空进样GC-MS分析高良姜挥发性成分

比较了水蒸气蒸馏法和顶空加热法提取高良姜挥发性成分的方法,并进行GC-MS分析。结果表明,两种提取方法无论在成分还是其相对含量均存在一定的差异。采用顶空进样技术可鉴定出31个挥发性化学成分,采用水蒸气蒸馏法可鉴定出31个挥发性化学成分,两种方法共有成分为16种。两种样品采集方法分别提供了高良姜不同沸点挥发物的化学信息,运用这两种方法可以建立更全面的高良姜挥发性成分GC-MS表征体系。     

蒌蒿茎叶挥发油化学成分研究

蒌蒿(Artemisia selengensis)，又名藜蒿，为菊科蒿属多年生草本植物。古代的医药典籍《神农本草经》将蒌蒿列为“上品，甘、平、无毒”，《本草纲目》中记载其具有“补中益气，利膈开胃，疗心悬，久服轻身”等功效。近年来，人们对蒌蒿的化学成分和药理作用等方面表现出较大的兴趣，本文采用水蒸气蒸馏法提取了蒌蒿茎叶挥发油，其得率为0．12%～0．15％，密度为0．9324，折光率为     

昆仑雪菊挥发物GC-MS分析

比较了水蒸气蒸馏法和固相微萃取法对昆仑雪菊发挥性成分萃取能力和萃取物种类的区别。分别利用水蒸气蒸馏法(HD)和顶空―固相微萃取法(HS-SPME)对昆仑雪菊挥发物进行萃取富集,用气相色谱―质谱法分析测定。结果表明,两种方法共提取、鉴定出65种化合物,其中水蒸气蒸馏法鉴定出49个化合物,顶空固相微萃取方法鉴定出35个化合物;两种方法相同的化合物共19个,占水蒸气蒸馏法鉴定化合物的78%,占固相微萃取法鉴定化合物的91%。两种提取方法得到的挥发物组分有部分差异,因此同时采用两种方法能够更加全面、完整地对昆仑雪菊的挥发性组分进行分析。     

蓝布正挥发油化学成分的GC-MS分析

研究贵州产蓝布正（Herba Gei）挥发油的化学成分，采用水蒸气蒸馏法提取蓝布正挥发性成分，用气相色谱－质谱进行分离测定，结合计算机检索技术对分离的化合物进行鉴定，应用色谱峰面积归一化法测定各成分的相对含量；水蒸气蒸馏提取物得率是0．10％，共分离出103种成分，鉴定出40个化学成分，其主要成分为脂肪酸及其甲酯类化合物、萜烯类及其含氧衍生物等，主要有棕榈酸（13．2％）、11，14，17－二十碳三烯酸甲酯（10．4％）、亚油酸（8．6％）、石竹烯氧化物（3．9％）、丁子香酚（3．4％）和反式－植醇（3．2％）等。     

紫罗兰花挥发油化学成分分析及其在卷烟加香中的评价

研究紫罗兰花挥发油的挥发性成分及其卷烟加香效果。采用同时蒸馏萃取法提取紫罗兰花挥发油,利用气相色谱—飞行时间质谱(GC-TOFMS)联用技术对其化学成分进行分离鉴定,采用峰面积归一化法计算各个组分相对含量,并将其加入卷烟中进行感官评吸。共鉴定了66个化合物,占检出化合物总量的79.03%,主要成分为2-β-蒎烯(13.28%)、3-蒈烯(10.16%)、(-)-异喇叭烯(4.80%)、β-波旁烯(4.53%)、斯巴醇(3.39%)和β-杜松烯(3.29%)等;评吸结果发现:适量浓度的紫罗兰挥发油能提高卷烟整体的协调性,提升卷烟的香气质和香气量,降低对口腔、鼻腔的刺激性,减少杂气,回味甜香,余味清爽。紫罗兰挥发油中化学成分丰富,主要为萜类及其含氧衍生物,其中,许多化合物具有芳香性和药用活性。     

GC-MS法分析姜花属四种植物的挥发性成分

分析姜花属白姜花、黄姜花、小花姜花、圆瓣姜花这四种植物的挥发性成分。建立了同时蒸馏萃取GC/MS法对这四种植物的挥发性成分进行了分析,并探讨了这四种植物挥发性成分的差异。从四种植物中共分离鉴定了105个挥发性成分,主要是萜类及其含氧衍生物。四种姜花属植物中含有多种活性成分,四者化合物组成相似,但黄姜花中各成分含量与其他三者区别较大。     

瓯柑石油醚提取物的GC-MS分析

为了研究瓯柑的挥发性成分和脂溶性成分, 采用GC-MS分析法进行分离鉴定, 并用面积归一法确定各成分的质量分数. 从瓯柑果肉石油醚提取物中分离鉴定出11种成分, 占总提取物的97.43%, 其主要成分为(Z, Z)-9, 12-十八碳二烯酸(37.46%)、γ-谷甾醇(22.91%);从瓯柑皮石油醚提取物中分离鉴定出10种成分, 占总提取物的99.79%, 其主要成分为柠檬烯(86.39%).     

石胡荽的挥发性成分和指纹图谱研究

采用气相色谱-质谱联用技术（GC-MS）对广东和广西2个产地石胡荽的挥发性成分进行了研究,其主要成分为桃金娘烯醇、反式-乙酸菊花烯酯、乙酸桃金娘烯酯、棕榈酸、麝香草酚。采用本研究提出的“色谱指纹图谱分区”法对2个产地石胡荽的挥发性成分进行分析和比较,把石胡荽总离子流色谱图分为4个区,并用相对保留值α和相对峰面积Sr进行分析比较。结果表明,此法简单、快速、有效,为建立石胡荽的色谱指纹图谱提供了一种新的方法。     

薤白挥发油成分的超临界CO2萃取及GC-MS分析

采取超临界CO2萃取和水蒸气蒸馏两种方法提取薤白中的挥发油,比较了两种提取方法得到的挥发油的理化性质,并利用GC-MS对它们进行了定性、定量分析。两种方法的主要提取物均为含硫化合物,但超临界CO2萃取法得到的含硫化合物的数量和质量都高于水蒸气蒸馏法得到的提取物。采用水蒸气蒸馏法提取8 h得到的萃取率为1.72%。通过设计的超临界CO2萃取的正交实验,得到了最佳萃取工艺条件为:压力25 MPa,温度40℃,CO2流量为25L/h。最佳萃取时间为120 min,萃取率为4.41%,是水蒸气蒸馏法萃取率的2.8倍。实验结果表明,超临界CO2萃取法简单易行,可以较快速、有效地提取薤白中的挥发油。     

气相色谱-质谱技术分析姜油树脂中的挥发性及非挥发性成分

用超临界CO2萃取生姜根茎中的姜油树脂,并用气相色谱-质谱联用技术对其进行了成分分析。从姜油树脂中分析出77种化合物,其中挥发油成分50种,主要是α-姜烯(22.29%)、 β-倍半水芹烯(8.58%)、α-法尼烯(3.93%)、 β-没药烯(3.87%)和α-姜黄烯(2.63%)等倍半萜类化合物;姜辣素成分27种,主要成分为6-姜酚(9.38%)、6-姜烯酚(7.59%)和分析过程中由姜酚类或姜烯酚类化合物受热分解而形成的姜油酮(9.24%)。在姜辣素成分中,6-异姜酚、(Z)-10-异姜烯酚和(E)-10-异姜烯酚3种化合物是新发现的未见报道的化合物。实验中对这3种新化合物进行了质谱裂解分析。     

Analysis by gas chromatography-mass spectrometry of the volatile components of Teucrium lusitanicum and Teucrium algarbiensis

The essential oils from four samples of Teucrium lusitanicum and one sample of Teucrium algarbiensis, grown in Algarve (southern Portugal) were analyzed by gas chromatography (GC) and gas chromatography-mass spectroscopy (GC-MS). Seventy-one volatile compounds were identified. Major compounds of T. algarbiensis oil were alpha-pinene (8.3%), sabinene (7.2%), beta-pinene (10.2%), limonene (11.8%) and germacrene D (7.6%). Concerning T. lusitanicum, some quantitative differences were found with regards to the major constituents of the oils from four populations: alpha-pinene (0.8-8.5%), sabinene (2.1-9.6%), beta-pinene (2.5-11.9%), limonene (1.2-11.5%) and elemol (2.6-12.0%).     

Study on volatile components in salami by reverse carrier gas headspace gas chromatography-mass spectrometry

Salami are a typical seasoned sausage of Italy; a number of types are produced, according to local traditional recipes. As industrial production has taken place, a number of problems rise in obtaining products similar to the traditional ones. The use of selected microbial starters is permitted by Italian law for some years and at present, microbiological research is engaged in selecting starters similar to the ones isolated from traditional products, with the aim of obtaining organoleptic characteristics close to the ones of traditional recipes. A study was carried out concerning the characterisation of volatile components of salami by headspace capillary gas chromatography-mass spectrometry. As during the sampling step, analytes could reach the analytical column, the carrier gas rate was back flushed in the latter, while a pre column was used as cold trap. Then GC-MS analysis follows. By these techniques, we were able to highlight typical profiles of different salami, as well as monitoring the ripening of a traditional and a starter added salami. Main peaks are of fermentative origin, while also peaks from spices were detected. Ethyl propionate was used as internal standard to be able to normalise the peaks amounts.     

Analysis of the volatile components of Argyranthemum adauctum (Link.) Humphries by gas chromatography-mass spectrometry

The volatile constituents of the essential oil of Argyranthemum adauctum (Link.) Humphries extracted by steam distillation have been studied by GC-MS. A total of 60 compounds have been identified representing the 89.8% of the oil. The major constituents were found to be beta-pinene (27.4%) and santolinatriene (22.6%). This is the first report on the chemical compounds of the oil of this species.     

Effects of electron beam irradiation on cork volatile compounds by gas chromatography-mass spectrometry

Summary The effects of electron beam irradiation on cork volatile compounds was studied at different doses (25, 100, 1000 kGy). Volatiles were isolated from cork using the dynamic headspace-sampling technique, then identified by gas chromatography-mass spectrometry (GC-MS). Similar gas chromatographic profiles were obtained for non-irradiated and irradiated corks. Quantitative differences induced by the three doses were evaluated by calculating peak areas for each compound identified. The quantitative differences between non-irradiated corks and those irradiated at 25 kGy were significant for only a few substances, whereas significant quantitative differences were found in samples irradiated at 100 and 1000 kGy. For these doses, the content of volatile compounds generally increased, especially that of aliphatic hydrocarbons and carbonyl compounds. The behaviour of radiolytic hydrocarbons indicates that the mechanisms proposed for their formation in irradiated foods could take place even in cork.     

顶空气相色谱-质谱法测定玩具中的10种挥发性有机物

建立了检测玩具中10种挥发性有机物(VOC)残留量的顶空气相色谱-质谱(HS-GC-MS)方法。样品经140 ℃、45 min静态顶空后,通过DB-624色谱柱分离和质谱检测,外标法定量。该方法对于不同VOC的定量限(LOQ)均在0.66 mg/kg以下,线性范围为0.001～2.0 μg,平均回收率在79%～106%之间,相对标准偏差(RSD)在0.4%～5.6%之间。该方法具有准确灵敏、简单快速等特点,将其应用于实际玩具样品的检测取得了良好效果。     

气相色谱-质谱联用法测定腌制水产品中的挥发性N-亚硝胺类化合物

建立了气相色谱-质谱(GC-MS)快速测定腌制水产品中挥发性N-亚硝胺含量的分析方法。采用GC-MS测定了N-二甲基亚硝胺(NDMA)、N-二乙基亚硝胺(NDEA)、N-二丙基亚硝胺(NDPA)、N-亚硝基吡咯烷(NPYR)、N-亚硝基哌啶(NPIP)、N-二丁基亚硝胺(NDBA)6种化合物,考察了样品不同提取方法、不同固相萃取小柱、不同色谱柱对分离检测的影响。结果显示: 在10～1000 μg/L范围内,线性相关系数可达0.9998以上;重现性良好,相对标准偏差小于8%;回收率可达79%～105%;灵敏度高,检出限低,除NDPA为0.03 μg/kg外,其他5种N-亚硝胺为0.05 μg/kg。该方法前处理快速简捷,易于操作,适用于腌制水产品中N-亚硝胺残留量的检测工作。