用色谱-质谱方法鉴定薄荷油中的异构体

用毛细管气相色谱－质谱联用、程序升温方法分析了一种薄荷油的化学成分、共分离出20个组分,其中含4组异构体,它们分别是：m/z=136的5个成分α－蒎烯、β－蒎烯、β－月桂烯、α－菲兰烯和柠檬烯;m/z＝154的2个成分（cis)－薄荷酮和（2R－cis)－薄荷酮;m/z＝156的2个成分（1α.2α.5β）－薄荷醇和（1α.2β.5β）－薄荷醇;以及m/z＝204的8个成分（1α,3aα,3bβ,6aβ,6bα）－十氢－3a－甲基－6－亚甲基－1－异丙基－环丁烷并[1,2:3,4]二环戊烯、[1R-(1R,4E,9S)－4,11,11－三甲基－8亚甲基－双环（7．2．0）十一碳4－烯、[1R-(1aα,7α,7aα,7bα]-1a,2,3,5,6,7,7a,7b-八氢－1,1,7,7a-四甲基－1氢－环丙烷[α]并萘、[1aR-(1aα,4aα,7α,7aβ,7bα）－十氢,1,1,7－三甲基4－亚甲基－1－氢－环丙烷[e]并奥、（1S-exo）－2－甲基－3－亚甲基－2－（4－甲基－3－戊烯基）－二环（2．2．1）庚烷、（3aα,3bα,4α,7β,7aR）－八氢－7甲基－3亚甲基－4－异丙基－1氢－不戊烷[ 1,3]并环丙烷[1,2]并苯、1－乙烯基－1－甲基－2－异丙烯基－4（1－甲基亚乙基）环己烷和绿叶烯。     

新型驱蚊产品中35种挥发性致敏芳香剂的筛查方法及挥发规律研究

基于顶空/气相色谱-串联质谱（HS/GC-MS/MS）建立了驱蚊贴、驱蚊扣、驱蚊手环等新型驱蚊产品中35种挥发性致敏芳香剂的分析方法。35种物质经中等极性色谱柱Agilent DB-17MS分离,采用电子轰击源（EI源）通过多反应监测（MRM）模式进行检测。考察了37个新型驱蚊样品在顶空温度分别为40℃和100℃时的筛查结果,40℃顶空条件下筛查出α-蒎烯、β-蒎烯和D-柠檬烯等14种致敏芳香剂,此外,100℃时还检出香叶醇、香芹酮等其它12种致敏芳香剂。以儿童用驱蚊贴和驱蚊扣为例,比较了不同顶空温度对各目标化合物响应强度的影响,结果表明,40℃时α-蒎烯、β-蒎烯和D-柠檬烯等8种致敏芳香剂的响应强度小于100℃时。对37个样品在40℃平衡温度下的半定量分析表明,α-蒎烯、β-蒎烯、D-柠檬烯等9种致敏芳香剂的检出率最高,其中α-蒎烯和D-柠檬烯的最高响应强度大于106。选择驱蚊贴和驱蚊扣进一步考察了α-蒎烯、β-蒎烯、D-柠檬烯、薄荷醇和樟脑5种致敏芳香剂在40℃下放置不同时间的挥发规律,发现α-蒎烯、β-蒎烯和D-柠檬烯放置12 h的响应强度为初始的20%～21%,薄荷醇和樟脑放...     

蒙古蒿精油化学成分的研究Ⅰ.

本文报道用毛细管气相色谱法及毛细管色谱-质谱-计算机体系对蒙古蒿精油化学成分进行分离和鉴定.30个单萜和含氧单萜化合物为2-甲基丁烯-[2]、甲叉环戊烷、7,7-二甲基-3-次甲基-双环(3,1,1)庚烷、α-(艹守)烯、α-蒎烯、莰烯、1-辛烯辛醇-3、β-(艹守)烯、β-蒎烯、α-菲兰烯、冰片烯、对甲基异丙基苯、松油烯醇-[1]、蒿属酮、γ-松油烯、β-松油醇、3,7,7-三甲基-双环(3,1,1)-2-庚醇、α-松油烯、马鞭烯酮、里哪醇、异(艹守)酮、(艹守)酮、樟脑、异胡薄荷酮、异龙脑、松油烯醇-[4]、α-松油醇、香桃木烯醇、反香芹烯醇和顺香芹烯醇.     

Pd／C催化松节油异构反应过程分析

松节油是经松脂蒸馏分离出的中性油,其主要组分是α-蒎烯和β-蒎烯(C10H16)双环单萜烯[1].蒎烯可以开环异构为柠烯、莰烯单环萜烯.     

新型手性N-烷基-3-蒎胺类化合物的合成及其抑菌活性的研究

以(1S,5S)-(－)-α-蒎烯为原料合成了系列新型(1S,2S,3S,5R)-N-烷基-3-蒎胺类化合物. (－)-α-蒎烯经硼氢化氧化、重铬酸吡啶盐(PDC)氧化得到(1S,2S,5R)-(－)-3-蒎酮; 在BF3•(C2H5)2O催化下(1S,2S,5R)-(－)-3-蒎酮与伯胺化合物反应生成Schiff碱, 再经KBH4或NaBH4还原得到(1S,2S,3S,5R)-N-烷基-3-蒎胺类化合物. 采用FT-IR, 1H NMR, 13C NMR和GC-MS等分析手段对合成所得(1S,2S,5R)-N-烷基-3-蒎烷亚胺和(1S,2S,3S,5R)-N-烷基-3-蒎胺类化合物的结构进行了表征. 考察了(1S,2S,3S,5R)-N-烷基-3-蒎胺类化合物对大肠杆菌(E. coli)、金黄色葡萄球菌(S. aureus)、枯草芽胞杆菌(B. subtilis)、荧光假单胞菌(P. fluorescens)、白色念珠菌(C. albicans)、黑曲霉(A. niger)和米根霉(R. oryzae)等细菌和真菌的抑菌和杀菌活性. 结果表明(1S,2S,3S,5R)-N-正庚基-3-蒎胺对真菌和细菌均表现出良好的杀菌和抑菌活性.     

利用ESR技术研究α-蒎烯,β-蒎烯光敏氧化反应机理

本文主要利用电子顺磁共振(ESR)自旋捕获技术研究9,10 二氰基蒽(DCA)敏化α-蒎烯(αP),β-蒎烯(βP)光氧化反应.提供了在乙腈中α-蒎烯和β-蒎烯的光氧化反应过程中存在超氧负离子基(O₂^-)和单重态氧(¹O₂)的直接证据;在四氯化碳溶剂中只捕获到¹O₂;在正己烷中没有捕获到O₂^-或¹O₂.ESR实验结果进一步证明在乙腈中光敏氧化反应的¹O₂可能来自O₂^-和反应底物α、β-蒎烯正离子自由基之间的电荷复合(CR).     

马尾松、湿地松、油松针叶挥发物中手性单萜的组成与相对含量

采用动态顶空吸附／手性毛细管气相色潜-质谱（GC—MS）法,首次分析研究了马尾松（Pinus massoniana Lamb）、湿地松（Pinus elliottii Engelm）、油松（Pinus tabulaeformis Carr．）针叶挥发性化合物中主要手性单萜（α-蒎烯、莰烯、β-蒎烯、β-水芹烯、柠檬烯）的组成与相对含量,结果表明其在种间相差较大。马尾松中的（-）-α-蒎烯的含量（55．50％）最高,而其对映异构体（＋）-α／-蒎烯在油松中含量（16．86％）最高,（-）β-蒎烯在湿地松中含量（43．38％）最高。马尾松手性单萜的组成和含量在树与树间差异也较大。     

小花金挖耳地上部分萜类成分研究

本文首次报道对小花金挖耳地上部分化学成分的研究工作,采用硅胶柱色谱、Sephadex LH-20凝胶柱色谱、中压柱色谱和薄层制备色谱方法进行分离纯化,从中分离得到8个化合物:(1R,2S,4S,5R)-2,5-二羟基-p-薄荷烷(1),(1S,2S,4R,5S)-2,5-二羟基-p-薄荷烷(2),(3R,4R,6S)-3,6-二羟基-p-1-薄荷烯(3),5αH-桉烷-4(15),11(13)-二烯-12,8β-内酯(4),5α-羟基-桉烷-4(15),11(13)-二烯-12,8β-内酯(5),2α-羟基-5αH-桉烷-4(15),11(13)-二烯-12,8β-内酯(6),4β-羟基-1α,10βH-伪愈创木烷-11(13)-烯-12,8α-内酯(7),4-羰基-1α,10βH-伪愈创木烷-11(13)-烯-12,8α-内酯(8),利用波谱数据和理化性质鉴定了它们的结构.化合物1-3首次从天名精属植物中分离得到.     

左旋异松蒎酮的合成

研究了以(－)-α-蒎烯为原料合成(－)-异松蒎酮的反应. 以四氢呋喃为溶剂, 硼氢化钠与三氟化硼乙醚溶液生成的硼烷不经分离直接与α-蒎烯发生反马氏加成反应, 生成二异松蒎烷基硼; 采用四水合过硼酸钠或NaOH-H₂O₂氧化硼氢化物得到(＋)-异松蒎醇, 产率为89.5%, 纯度97.4%, 熔点为55～56 ℃, 比旋光度 ＋28.31 (c 5.55, CH₃OH). 以钒磷氧化物为催化剂、双氧水作氧化剂, 将(＋)-异松蒎醇氧化得到(－)-异松蒎酮, 产率88% 以上, 纯度96.0%, 比旋光度为 －10.58 (c 5.51, CH₃OH). 采用IR, MS, ¹H NMR, ¹³C NMR等对(＋)-异松蒎醇和(－)-异松蒎酮结构进行了表征.     

保留指数结合准确质量测定对鱼腥草挥发性成分的定性分析

采用顶空-气相色谱-四极质谱法和顶空-气相色谱-飞行时间质谱法对鱼腥草挥发性成分进行检测,运用保留指数结合准确质量测定,分别从鱼腥草茎和叶中鉴定出49、39种挥发性组分,并采用峰面积归一化法测定各组分的相对含量。鱼腥草茎和叶中的挥发性成分差别较大。鱼腥草茎以α-蒎烯(12.24%)、β-蒎烯(22.42%)、月桂烯(11.98%)、乙酸冰片酯(10.97%)、甲基正壬酮(10.83%)为主要成分,而鱼腥草叶则以月桂烯(39.48%)、(Z)-β-罗勒烯(26.52%)、癸醛(10.35%)、桧烯(4.43%)、甲基正壬酮(2.44%)为主。结合保留指数和准确质量测定能显著提高质谱定性的准确性,有利于解决质谱检索时定性不确定的问题。     

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: