某些煤中生物标志物的研究

本文研究了广东遂溪泥炭、云南寻甸褐煤和大同马脊梁烟煤的苯-甲醇抽提物中的甾烷、萜烷等生物标志物的类别及其分布特征。用毛细管色谱和GC/MS/DS 联用仪,鉴定50多种甾、萜烷,也有完整系列的正构烷烃及类异戊二烯烃。并对上述生物标志化合物的分布特征从有机地球化学角度作了关联。     

准噶尔盆地陆梁油气田原油的生物降解作用与油气成藏

1原油的生物降解现象 陆梁油气田原油可按饱和烃色谱图上正构烷烃的完整程度和m/z 177质量色谱图上25-降藿烷的存在与否,分为3类.第1类:饱和烃分布完整,不存在25-降藿烷,主要分布于中侏罗统西山窑组X4段;第2类:饱和烃分布完整但存在25-降藿烷,主要分布于中侏罗统西山窑组X1段;第3类:饱和烃分布差异较大,从仅缺损部分低碳数正构烷烃到几乎完全缺损正构烷烃,而且存在25-降藿烷,主要分布于下白垩统吐谷鲁群.原油中25-降藿烷的存在,表示了该原油曾经遭受过"严重"级别的生物降解.     

严重生物降解原油GC-MS特征及油源对比

图牧吉油砂位于松辽盆地边缘,搞清它的油源对于该地区的油气勘探有着十分重要的意义。气相色谱-质谱分析表明,该样品受到了严重的生物降解,部分用于对比的甾、萜烷生标标志物受到了降解,使与之有关的参数值发生了变化,给油源对比带来了困难。本研究采用抗生物降解的三环萜烷和四环萜烷等作生标对比参数,将图牧吉油砂与周边已知烃源岩的原油进行对比,确定了该生物降解油来自松辽盆地的嫩江组和青三口组烃源岩。该研究为严重生物降解原油的油源对比提供了有效的方法。     

原油中多环芳烃内标法指纹分析

建立了用于油指纹鉴别的内标法检测原油中多环芳烃的分析方法.讨论了前处理中层析分离能力,结果表明柱层析分离效果良好,全部多环芳烃组分均进入第二部分洗脱液中;确定了基于谱图特征,结合离子碎片信息和计算保留指数的组分定性方法,并对101种多环芳烃化合物进行了定性,计算了保留指数;分析了6个平行样,得到22个多环芳烃组分浓度的相对标准偏差为2.64%～8.54%,回收率为74%～107%,方法检出限为2.05 μg/g.基于本方法分析的多环芳烃浓度信息,对4个不同原油进行了指纹比对,鉴别结果较好.     

快速气相色谱法分析石油饱和烃

提出了一种快速分析原油和岩石抽提物中饱和烃组分的毛细管气相色谱(GC)方法。由于在该方法中采用了细内径毛细管柱,故饱和烃的GC分析周期由原来的80~90 min缩短至15 min,分析速度加快约5倍,大大提高了工作效率和仪器通量,使石油饱和烃得到了很好的分离分析。该方法符合中华人民共和国石油天然气行业标准SY/T5120-1997的要求。20万理论塔板数的细径柱的应用,可供石油中异构烷烃,尤其是甾烷、萜烷类的气相色谱/质谱(GC/MS)快速分析方法及芳烃的GC快速分析方法借鉴。     

美国Sunniland等地原油和油源岩中噻吩类化合物的对比研究

本文用色谱-质谱分析了美国南佛罗里达盆地Sunnliland原油和油源岩抽提物中的噻吩类化合物,并将它们与源自页岩的原油进行了对比,发现源自碳酸岩与页岩的原油有着不同的噻吩类化合物分布。结合其他地球化学参数,如:正烷烃、甾烷和萜烷,噻吩类化合物将是很有用的油-油和油-源对比工具。     

原油与沥青质热解产物的GC-MS分析

较严重生物降解的原油没有正构烷烃,甚至缺失类异二戊烯烃,给油源研究造成一定困难.这种降解油中沥青质含量很高,用沥青质热解可产生相当量的正构烷烃和其它的烃类成分,例如:类异戊二烯烃、甾烷、萜烷、芳烃等成分也会有所变化.本文研究它们的变化特点、变化的幅度,找出一定的规律性,以对利用原油沥青质热降解产物用于油源对比时分析它们的相似性有所帮助.实验证明,总体上看沥青质的热降解产物与原油的烃类分布上比较相似,但并不一致,有的差距比较大,应该做一些校正,有的则比较稳定可靠.     

煤中生物标志化合物的初步探讨

以煤的索氏抽出物中正己烷流出物为样品,考察了煤化程度不同的两种煤样中的正构烷烃、类异戊二烯烃、芳烃、萜烷和甾烷等生物标志化合物的存在及其分布,讨论了这些生物标志化合物的相对比值与煤的古代埋藏环境和煤化过程的关系,结论与常用煤化学方法一致,也与作者以前对这两个煤样中的卟啉用有机地球化学法的结果相符合。     

用GC-MS、GC-MS-MS方法检测某些有机质成熟度参数的比较

Tm／Ts,C29甾烷ααα20S／(20S+20R)是判断原油成熟度的重要参数。所以能否准确地检测这些化合物就显得尤为关键和重要。以往我们通常采用GC-MS单极质谱来检测原油和烃原岩抽提物中饱和烃里的萜烷和甾烷成分。但利用GC-MS单极质谱分析得到的m／z191质量色谱图中,Tm、Ts往往与三环和四环萜烷同时共流出,以至有时导致假的Tm／Ts比值。利用GC-MS单极质谱分析得到的m／z217质量色谱图中规则甾烷分布受重排甾烷的影响,很难区分C29甾烷和4-甲基甾烷(即没有办法排除共流峰的干扰)。这是因为Tm、Ts和C29甾烷等生物标记化合物在特定的色谱柱中有     

原油、煤和沉积物中二环烷烃的地球化学意义

用GC-MS技术分析了中国、新西兰和澳大利亚不同沉积环境形成的原油、岩石和煤样抽提物中的二环烷烃。这些样品普遍含有C_(12)—C_(13),二环烷烃和C_(14)—C_(16)二环倍半萜化合物,共检出22个谱峰。本文讨论了它们的构型、丰度和分布特征及其与沉积环境和热演化的相关性;根据二环烷烃和二环倍半萜烷烃与甾、萜烷的相对丰度、C_(12)—C_(14)与C_(15)和C_(16)之间的相对丰度以及DHR值(补身烷与高补身烷的比值)可判识油气成因类型、形成环境、母源特征及成熟作用的程度。     

Determination of betaines in vegetable oils by capillary electrophoresis tandem mass spectrometry--application to the detection of olive oil adulteration with seed oils

A CE–tandem mass spectrometry (MS²) methodology enabling the simultaneous determination of betaines (glycine betaine, trigonelline, proline betaine and total content of carnitines) in vegetable oils was developed. Betaines were derivatized with butanol previous to their baseline separation in 10 min using a 0.1 M formic acid buffer at pH 2.0. Ion trap conditions were optimized in order to maximize the selectivity and sensitivity. Analytical characteristics of the proposed method were established by evaluating its selectivity, linearity, precision (RSDs ranged from 4.8 to 10.7% for corrected peak areas) and accuracy by means of recovery studies (from 80 to 99%) and LODs and LOQs at 0.1 ppb level. The method was applied for the determination of the selected betaines in seed oils and extra virgin olive oils. MS² experiments provided the fingerprint fragmentation for the betaines identified in vegetable oils. In extra virgin olive oils, carnitines were not detected, making it possible to propose them as a feasible novel marker for the detection of adulterations of olive oils. Application of the developed method for the analysis of different mixtures of extra virgin olive oil with seed oil (between 2 and 10%) enabled the detection and quantitation of the total content of carnitines. The results obtained show the high potential of the developed method for the authentication and quality control of olive oils.     

Pyrolysis of vegetable oil soaps—Palm, olive, rapeseed and castor oils

Saponified, palm, olive, rapeseed and castor oils were pyrolysed (at 750 °C for 20 s) by pyrolysis gas chromatography with mass selective and flame ionisation detection (Py-GC/MSD and FID) to clarify their thermochemical behaviours. The liquefiable compounds recovered from palm, olive and rapeseed oils mainly contained linear alkenes (up to C₁₉) and alkanes (up to C₁₇), both similar to those found in gasoline (C₄-C₁₀) and diesel fuel (C₁₁-C₂₂) boiling range fractions of petroleum, whereas in the case of castor oil a significant amount of undesired oxygen-containing products (e.g., ketones and phenols) were formed. The obtained data on reaction mechanisms can also be utilised in applications where various biofuels are produced, for example, from the extractive-derived by-product (tall oil) of kraft pulping.     

An Intricate Review on Nutritional and Analytical Profiling of Coconut,Flaxseed, Olive,and Sunflower Oil Blends

Vegetable oils (VOs), being our major dietary fat source, play a vital role in nourishment. Different VOs have highly contrasting fatty acid (FA) profiles and hence possess varying levels of health protectiveness. Consumption of a single VO cannot meet the recommended allowances of various FA either from saturated FA (SFA), monounsaturated FA (MUFA), polyunsaturated FA (PUFA), Ω-3 PUFAs, and medium-chain triglycerides (MCTs). Coconut oil (CO), flaxseed oil (FO), olive oil (OO), and sunflower oil (SFO) are among the top listed contrast VOs that are highly appreciated based on their rich contents of SFAs, Ω-3 PUFAs, MUFAs, and Ω-6 PUFA, respectively. Besides being protective against various disease biomarkers, these contrasting VOs are still inappropriate when consumed alone in 100% of daily fat recommendations. This review compiles the available data on blending of such contrasting VOs into single tailored blended oil (BO) with suitable FA composition to meet the recommended levels of SFA, MUFA, PUFA, MCTs, and Ω-3 to Ω-6 PUFA ratios which could ultimately serve as a cost-effective dietary intervention towards the health protectiveness and improvement of the whole population in general. The blending of any two or more VOs from CO, FO, OO, and SFO in the form of binary, ternary, or another type of blending was found to be very conclusive towards balancing FA composition; enhancing physiochemical and stability properties; and promising the therapeutic protectiveness of the resultant BOs.     

环氧化植物油的制备

天然油脂在无溶剂加压（约０．１５ＭＰａ）条件下，经甲酸（８５％）、双氧水（５０％）环氧化，一步合成增塑剂兼稳定剂环氧化油脂，得微黄色油状透明液体；环氧大豆油和环氧葵子油的环氧值均在６．２％～６．６％，环氧玉米油的环氧值６．０％～６．４％；碘值小于３ｍｇ／ｇ；精油转化率１０４％～１０８％。     

A novel approach to the rapid assignment of 13C NMR spectra of major components of vegetable oils such as avocado,mango kernel and macadamia nut oils

Assignment of ¹³C nuclear magnetic resonance (NMR) spectra of major fatty acid components of South African produced vegetable oils was attempted using a method in which the vegetable oil was spiked with a standard triacylglycerol. This proved to be inadequate and therefore a new rapid and potentially generic graphical linear correlation method is proposed for assignment of the ¹³C NMR spectra of major fatty acid components of apricot kernel, avocado pear, grapeseed, macadamia nut, mango kernel and marula vegetable oils. In this graphical correlation method, chemical shifts of fatty acids present in a known standard triacylglycerol is plotted against the corresponding chemical shifts of fatty acids present in the vegetable oils. This new approach (under carefully defined conditions and concentrations) was found especially useful for spectrally crowded regions where significant peak overlap occurs and was validated with the well‐known ¹³C NMR spectrum of olive oil which has been extensively reported in the literature. In this way, a full assignment of the ¹³C{1H} NMR spectra of the vegetable oils, as well as tripalmitolein was readily achieved and the resonances belonging to the palmitoleic acid component of the triacylglycerols in the case of macadamia nut and avocado pear oil resonances were also assigned for the first time in the ¹³C NMR spectra of these oils. Copyright © 2009 John Wiley & Sons, Ltd.     

Effects of Thai Local Ingredient Odorants,Litsea cubeba and Garlic Essential Oils,on Brainwaves and Moods

The functional food market is growing with a compound annual growth rate of 7.9%. Thai food recipes use several kinds of herbs. Lemongrass, garlic, and turmeric are ingredients used in Thai curry paste. Essential oils released in the preparation step create the flavor and fragrance of the famous tom yum and massaman dishes. While the biological activities of these ingredients have been investigated, including the antioxidant, anti-inflammatory, and antimicrobial activities, there is still a lack of understanding regarding the responses to the essential oils of these plants. To investigate the effects of essential oil inhalation on the brain and mood responses, electroencephalography was carried out during the non-task resting state, and self-assessment of the mood state was performed. The essential oils were prepared in several dilutions in the range of the supra-threshold level. The results show that Litsea cubeba oil inhalation showed a sedative effect, observed from alpha and beta wave power reductions. The frontal and temporal regions of the brain were involved in the wave alterations. Garlic oil increased the alpha wave power at lower concentrations; however, a sedative effect was also observed at higher concentrations. Lower dilution oil induced changes in the fast alpha activity in the frontal region. The alpha and beta wave powers were decreased with higher dilution oils, particularly in the temporal, parietal, and occipital regions. Both Litsea cubeba and turmeric oils resulted in better positive moods than garlic oil. Garlic oil caused more negative moods than the others. The psychophysiological activities and the related brain functions require further investigation. The knowledge obtained from this study may be used to design functional food products.     

傅里叶变换红外吸收光谱识别五种植物油的研究

以花生油、大豆油、芝麻油、棉籽油和米糠油为样品,采用傅里叶变换红外光谱仪,采集傅里叶变换红外吸收光谱,对光谱预处理后,提取红外特征信息,以1746cm-1和2855cm-1处的吸收峰面积比值为横坐标,1099cm-1处与1119cm-1处的吸收峰面积比为纵坐标,在Origin6.0上做出二维分布图,对各种油脂进行识别分析。结果显示,大豆油与其它4种油脂之间有明显区分;大豆油、花生油和芝麻油分布效果好,但棉籽油各样品点之间比较分散;能与其它油脂区分开的有以下几种分布花生油明显区别于芝麻油、棉籽油和大豆油;米糠油明显区别于棉籽油和大豆油。分布有交叉的油脂有米糠油与花生油或芝麻油有交叉,棉籽油与芝麻油有交叉。     

用NICOLET5SXC富里利叶变换红外光谱仪对中成药作GC/FTCR分析研究——Ⅱ.药用油的GC/FTIR快速分析

本文用Nicolet 5SXC对驱风油,本草油,白花油进行了GC/FTIR快速分析,在没有标准品的条件下,对其中十六个主组分进行了定性研究,用Aldrich Vapor Librasy进行了谱库检索,取得了较为满意的结果。     

Determination of acrolein in french fries by solid-phase microextraction gas chromatography and mass spectrometry

The frying of foods in the home can be a cause of indoor pollution due to the formation of acrolein. The emission of acrolein formed during frying in soybean, corn, canola, sunflower and palm oils was studied. A GC/MS method has been developed to determine acrolein in French fries using SPME as the sampling technique after derivatization with 2,4-dinitrophenylhydrazine (DNPH). Optimum SPME conditions included desorption at 250°C for 2min after an adsorption time of 10min at room temperature. The method presented good resolution, repeatability, detection and quantification limits, and linearity of response. French fries were prepared in five different oils with four frying steps. The results showed that changes in acrolein concentration occurred after frying potatoes in different types of oil and at different frying cycles. Potatoes fried in soybean oil contained the lowest concentration of acrolein. Shoestring potatoes contained a lower concentration of acrolein than potato chips and French fries, respectively, because of the higher surface/volume ratio.     

四苯(基)苯基多乙烯基硅油的合成及结构测定

<正> 多乙烯基硅油是高温硫化硅橡胶的集中交联剂,当无耐热填料时,所得硫化胶的耐热性不高。为了使多乙烯基硅油既具有集中交联作用,又赋予耐热性,本文采用Diels-AIder反应合成了含有四苯(基)苯基的多乙烯基硅油。前文曾合成多种多苯(基)苯基有机硅化合物,但实验在封管内进行,诸多不便,投量也甚少,为此,改用高沸点溶剂(α-氯萘),在常压下反应,得到了高产率的四苯(基)苯基多乙烯基硅油: