Effects of gamma irradiation on the yields of volatile extracts of Angelica gigas Nakai

The study was carried out to determine the effects of gamma irradiation on the volatile flavor components including essential oils, of Angelica gigas Nakai. The volatile organic compounds from non- and irradiated A. gigas Nakai at doses of 1, 3, 5, 10 and 20 kGy were extracted by a simultaneous steam distillation and extraction (SDE) method and identified by GC/MS analysis. A total of 116 compounds were identified and quantified from non- and irradiated A. gigas Nakai. The major volatile compounds were identified 2,4,6-trimethyl heptane, α-pinene, camphene, α-limonene, β-eudesmol, α-murrolene and sphatulenol. Among these compounds, the amount of essential oils in non-irradiated sample were 77.13%, and the irradiated samples at doses of 1, 3, 5, 10 and 20 kGy were 84.98%, 83.70%, 83.94%, 82.84% and 82.58%, respectively. Oxygenated terpenes such as β-eudesmol, α-eudesmol, and verbenone were increased after irradiation but did not correlate with the irradiation dose. The yields of active substances such as essential oil were increased after irradiation; however, the yields of essential oils and the irradiation dose were not correlated. Thus, the profile of composition volatiles of A. gigas Nakai did not change with irradiation.     

蛇油的挥发性成分分析和脱腥

采用水蒸汽蒸馏、黏土吸附、乙醇-乙酸乙酯共沸的方法除去蛇油的腥味,运用顶空固相微萃取(SPME)-气相色谱(GC)-质谱(MS)联用技术分析脱腥前后蛇油中挥发性成分的变化,并运用GC-MS联用技术分析脱腥后的蛇油中的脂肪酸.结果表明水蒸汽蒸馏是效果最佳的脱腥方法,它可使蛇油挥发性成分的量降至脱腥前的38%,使腥味的主要成分减少60%～100%,同时较大程度地保留了多不饱和脂肪酸.     

SFE of rosemary oil: Assessment of the influence of process variables and extract characterization

The effects of temperature and solvent density on the characteristics of the extracts obtained from supercritical fluid extraction (SFE) of the volatile compounds from Brazilian rosemary (Rosamarinus officianalis L., Labiatae) using carbon dioxide (CO₂) as solvent were investigated. The experiments were performed in a semi-batch laboratory scale home-made unit at two temperatures, viz. 310.15 and 320.15 K, over the pressure range of 100-160 bar. This study allowed to determine the crossover point and the maximum solubility of the oil. The products were analyzed by HRGC-MS, and compounds grouped in three different classes according to their molecular mass distribution in order to evaluate the influence of the variables studied on the characteristics of the extracts. The model proposed by Sovová was adopted in an attempt to interpret the mass transfer phenomena in the extraction process.     

基于质子转移反应-飞行时间质谱快速鉴别不同产地闽北水仙茶

采用质子转移反应-飞行时间质谱仪(PTR-TOF-MS), 构建了3个产地(武夷山、建阳、建瓯)113个闽北水仙茶样品香气的化学指纹图谱, 对所得的闽北水仙茶香气指纹图谱进行主成分分析(PCA), 获得了不同产地闽北水仙茶样品的质谱信息特征, 然后采用软独立建模分类法(SIMCA)、K最邻近结点算法(KNN)、偏最小二乘判别分析法(PLS-DA)对闽北水仙茶的质谱信息进行了模式识别.结果表明, PTR-TOF-MS结合分类识别模式能有效区分不同产地的闽北水仙茶.PCA 提取了3个主成分, 累计贡献率为84.66%;3个识别模型的校正集判别正确率分别为89.38%、100.00%和100.00%, 预测集的判别正确率分别为83.18%、 96.46%和95.57%.基于此成功建立了不同产地的闽北水仙茶识别模型.本方法无需样品预处理、分析速度快、灵敏度高、对茶叶无损伤, 为茶叶产地溯源提供了新方法.     

龙井茶特征香气成分分析及种类判别

采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用技术分析了39份龙井茶叶中的挥发性成分,结合质谱数据库与保留指数,从24份西湖核心区龙井茶中获得了200余种挥发性化合物,这些挥发性成分中主要含有醇类、酯类、酮类、杂环类等化合物,经筛选得到26种共有组分.并采用主成分分析法(PCA)对24份西湖核心区龙井茶和15份疑似龙井茶进行了有效区分.该方法适用于茶叶的品质鉴定、真假识别、产地溯源等方面的研究,也为其他产品的挥发性成分分析提供参考.     

Interrelationship between total volatile organic compounds emissions,structure and properties of natural rubber/polycaprolactone bio-blends cross-linked with peroxides

Natural rubber/polycaprolactone (NR/PCL) bio-based blends with different organic peroxides were prepared using an internal batch mixer and subsequently cross-linked at 170 °C. Two types of commonly used organic peroxides, dicumyl peroxide and di(tert-butylperoxyisopropyl)benzene peroxide, were applied as free-radical initiator. Cross-linking efficiency of NR/PCL blends were investigated using oscillating disc rheometer measurements, followed by infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry, dynamic mechanical analysis and tensile testing. Total volatile organic compounds (TVOCs) emissions were determined using headspace analysis integrated with gas chromatography with flame ionization detector. Determined TVOCs emissions varying in range 21.6–52.1 μg/g and generally value of this parameter decreased with increasing content of PCL phase in studied blends or with application of more efficient di(tert-butylperoxyisopropyl)benzene peroxide as cross-linking agent. It was found that increasing of TVOCs parameter indicated deterioration of mechanical properties of NR/PCL blends, which corresponded with the changes in chemical structure and thermal properties of cross-linked NR/PCL. This confirms that evaluation of TVOCs parameter is interesting alternative for “conventional methods” to characterization of the studied bio-based blends.     

Use of headspace capillary GC to study the development of volatile compounds in fresh fruit

The composition of volatile compounds produced by fruit during growth and post-harvest storage and ripening has been studied and the different headspace methods compared. Static and dynamic headspace sampling have been compared and evaluated according to their capacity to collect and concentrate volatiles from the atmosphere surrounding the fruits, and FID, MSD, and organoleptic detection have been compared. The results emphasize that the headspace sampling procedure selected is crucial to the performance of subsequent analysis.     

光热协同催化去除挥发性有机化合物和CO的研究进展

随着社会和经济的快速发展,环境污染和能源短缺等问题,尤其是空气污染,已经影响了人类的可持续发展.挥发性有机化合物(VOCs),如苯、甲苯、甲醛和丙酮是主要的空气污染物,它们主要来源于油漆、有机化学品、石油化工产品、药物和工业生产过程.大多VOCs具有特殊的气味,而且具有一定的毒性、致畸性和致癌作用,尤其是苯、甲苯和甲醛...     

中空碳纳米球的制备及VOCs吸附性能

首先, 在碱性条件下, 不使用表面活性剂, 采用St?ber小球法以正硅酸四乙酯(TEOS)和正硅酸四丙酯(TPOS)为硅源, 生成初级氧化硅球形颗粒; 然后, 使酚醛树脂(间苯二酚和甲醛)与球形氧化硅的羟基共缩合形成酚醛树脂-氧化硅复合材料; 最后, 经高温碳化和酸蚀获得了空心碳纳米球(HCNSs). 通过调节TEOS/TPOS的摩尔比获得了一系列具有良好的单分散性且粒径、 壁厚可调节的HCNSs, 其粒径和壁厚分别在280~430 nm和15~63 nm的范围内. 仅以TPOS为硅源时合成的HCNS-0/4具有较大的粒径(426 nm)和壁厚(63 nm)、 较高的比表面积(1216 m²/g)和孔容(0.508 cm³/g), 并且具有较大的挥发性有机化合物(VOCs)吸附性能, 其正己烷、 甲苯和油气的静态吸附容量分别为2.02, 1.42和0.926 g/g, 正己烷和甲苯的动态吸附容量分别为2.01 g/g和1.37 g/g, 均远高于商业化活性炭.     

GC-MS分析香独活挥发油成分

采用水蒸气蒸馏法从香独活中提取挥发油,用气相色谱一质谱联用技术(GC-Ms)检测并分析其化学成分,用归一化法测定其相对含量,结果鉴定出39个成分.占挥发油总成分的83.10%。其中主要成分为4-甲氧基-6-(2-丙烯基)-1.2-亚甲二氧基苯和1-[3-甲氧基-5-羟基苯]-1,2.3,4-四甲基-异喹啉。