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Genetic Diversity of Volatile Components in Xinjiang Wild Apple (Malus sieversii) 被引量:31
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作者 陈学森 冯涛 +3 位作者 张艳敏 何天明 冯建荣 张春雨 《Journal of Genetics and Genomics》 SCIE CAS CSCD 北大核心 2007年第2期171-179,共9页
To evaluate genetic relationships using qualitative and/or quantitative differentiation of volatile components in Xinjiang Wild Apple (Malus sieversii (Lebed.) Roem.) and to acquire basic data for the conservation... To evaluate genetic relationships using qualitative and/or quantitative differentiation of volatile components in Xinjiang Wild Apple (Malus sieversii (Lebed.) Roem.) and to acquire basic data for the conservation and utilization of the species, aroma components in ripe fruit of M. sieversii obtained from 30 seedlings at Mohe, Gongliu County, Xinjiang Autonomic Region, China, and in ripe fruit of 4 M. purnila cultivars ('Rails', 'Delicious', 'Golden Delicious', and 'Fuji') were analyzed using head space-solid phase microextraction and gas chromatography-mass spectrometry. The results indicated that the values of similarity coefficient concerning volatile types between the two species were in accordance with the evolution of M. pumila cultivars (forms), and that M. sieversii seedlings showed considerable genetic variations in these aspects: the total content of volatile components, the classes and contents of each compound classes, the segregation ratio, and content of main components. The results showed significant difference among seedlings and wide genetic diversity within the populations. Comparison of the volatile components in M. sieversii with those in M. pumila cultivars showed that the common compounds whose number were larger than five with the contents over 0.04 mg/L simultaneously between M. sieversii and M. pumila cultivars belonged to esters, alcohols, aldehydes or ketones. This suggests fundamental identity in main volatile components of M. sieversii and M. pumila cultivars. The results above sustained the conclusion "M. sieversii is probably the ancestor ofM. purnila". However, there were 48 compounds present in M. puraila that were not detected in M. sieversii, including 6 character impact components (i.e., propyl acetate, (Z)-3-hexenal, 2-methyl-l-butanol acetate, pentyl acetate, 3-furanmethanol, and benzene acetaldehyde). This suggested that in the domestication of M. pumila, introgression of other apple species, except for M. sieversii, by interspecies hybridization was possible. There were 177 compounds in total belonging to 11 classes detected in 30 M. sieversii seedlings, including esters, alcohols, ketones, aldehydes, acids, benzene ramifications, terpenes, heterocycles, hydrocarbon derivates, acetals, and lactones. Among them, acetals and lactones were not detected in M. pumila cultivars, 90 compounds were unique to M. sieversii, and 7 components (l-butanol, ethyl hutanoate, 1-hexanol, ethyl hexanoate, 3-octen-1-ol, ethyl octanoate, and damascenone) belonged to character impact odors. Thus, the potential of M. sieversii in "utilization conservation" is enormous as a rate germplasm on genetic improvement of M. pumila cultivars. 展开更多
关键词 Malus sieversii Malus pumila volatile components genetic diversity
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Volatile components of Rhizoma Alpiniae Officinarum using three different extraction methods combined with gas chromatography-mass spectrometry 被引量:3
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作者 Zhi-Sheng Xie Xin-Jun Xu +3 位作者 Chun-Yan Xie Jie-Yun Huang Mei Yang De-Po Yang 《Journal of Pharmaceutical Analysis》 SCIE CAS 2013年第3期215-220,共6页
Volatile components from Rhizoma Alpiniae Officinarum were respectively extracted by three methods including hydrodistillation, headspace solid-phase microextraction (HS-SPME) and diethyl ether extraction. A total o... Volatile components from Rhizoma Alpiniae Officinarum were respectively extracted by three methods including hydrodistillation, headspace solid-phase microextraction (HS-SPME) and diethyl ether extraction. A total of 40 (hydrodistillation), 32 (HS-SPME) and 37 (diethyl ether extraction) compounds were respectively identified by gas chromatography-mass spectrometry (GC/MS) and 22 compounds were overlapped, including β-farnesene, 7-muurolene, 2,6-dimethyl-6- (4-methyl-3-pentenyl)bicyclo[3.1.1]hept-2-ene, eucalyptol and cadina-1(10), 4-diene and so forth, varying in relative contents. HS-SPME is fast, sample saving and solvent-free and it also can achieve similar profiles as those from hydrodistillation and solvent extraction. Therefore, it can be the priority for extracting volatile components from medicinal plants. 展开更多
关键词 Rhizoma AlpiniaeOfficinarum volatile components HYDRODISTILLATION Headspace solid-phasemicroextraction Diethyl ether extraction Gas chromatography-mass spectrometry
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Volatile components,total phenolic compounds,and antioxidant capacities of worm-infected Gomphidius rutilus 被引量:3
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作者 Libin Sun Wei He +6 位作者 Guang Xin Pengju Cai Yin Zhang Zhiyong Zhang Yunyun Wei Bingxin Sun Xiaowen Wen 《Food Science and Human Wellness》 SCIE 2018年第2期148-155,共8页
This study evaluated the effects of worm infection on the volatile components,total phenolic compounds,and antioxidant capacities of Gomphidius rutilus.G.rutilus without worms(GW),G.rutilus infected by a small amount ... This study evaluated the effects of worm infection on the volatile components,total phenolic compounds,and antioxidant capacities of Gomphidius rutilus.G.rutilus without worms(GW),G.rutilus infected by a small amount of worms(GS;infected area<50%),and G.rutilus infected by a large amount of worms(GL;infected area>50%)were investigated.The volatile components of G.rutilus were analyzed by simultaneous distillation–extraction(SDE)and headspace solid-phase microextraction(HS-SPME)using gas chromatography–mass spectrometry(GC–MS).A total of 17 and 19 types of volatile compounds were detected,including ketones,alcohols,benzene,alkenes,aldehydes,esters,acids,and alkanes.Alcohols comprised the most abundant compound in GL,GS,and GW.The relative content of 1-octen-3-ol was the highest in all mushrooms.The concentration of eight-carbon(C8)compounds relative to the total volatile compounds varied widely,ranging from 40%(GW)to 64.34%(GS)and 84.42%(GS)and to 91.59%(GL),respectively,among the three samples.The antioxidant capability and the total phenolic contents of G.rutilus were evaluated in this study.The highest total phenolic content(TPC)of 192.23 mg GAE/g was found in GL,which differed significantly(P<0.05)from the latter two samples,whereas the lowest value of 156.11 mg GAE/g was found in GW.ABTS radical cation scavenging activity,FRAP ferric reducing antioxidant capacity(FRAP)radical scavenging activity,and oxygen radical absorbance capacity(ORAC)were investigated to screen the antioxidant properties of extracts.The contents of total phenolic compounds and their antioxidant capacities in vitro showed significant correlations(P<0.01).Among the three types of samples,the phenolic compounds of GL exhibited the highest antioxidant capacity,showing the values of 0.089 mM TE/g for ABTS,0.949 mM Fe^2+E/g for FRAP,and 1.952 M TE/g for ORAC.However,regarding the total antioxidant capacity,GS exhibited the highest antioxidant capacity,showing the values of 0.002648 mM TE/g for ABTS,0.004437 mM Fe^2+E/g for FRAP,and 0.256μM TE/g for ORAC.In conclusion,HS-SPME was more suitable for the extraction of volatile aroma components from G.rutilus.GL had the most abundant aroma components.GL had the highest TPC and antioxidant capacity compared with those of GS and GW,whereas GS showed the opposite results.Interestingly,GS was found to have the highest total antioxidant capacity in vitro.Based on these measured indicators,worm infection had no negative effect on the quality of G.rutilus.Therefore,worm-infected G.rutilus can also be consumed by humans. 展开更多
关键词 Gomphidius rutilus Worm infection volatile components Total phenolic Antioxidant capacity
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Determination of volatile components in cut tobacco with gas chromatography-mass spectrometry and chemometric resolution 被引量:2
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作者 黄兰芳 吴名剑 +5 位作者 孙贤军 钟科军 郭紫明 戴云辉 黄可龙 郭方遒 《Journal of Central South University of Technology》 EI 2007年第4期504-508,共5页
Chromatography-mass spectrometry(GC-MS)was used to analyze the volatile components of cut tobacco samples with the help of heuristic evolving latent projections(HELP).After extracting with simultaneous distillation an... Chromatography-mass spectrometry(GC-MS)was used to analyze the volatile components of cut tobacco samples with the help of heuristic evolving latent projections(HELP).After extracting with simultaneous distillation and extraction method,the volatile components in cut tobacco were detected by GC-MS.Then the obtained original two-dimensional data were resolved into pure mass spectra and chromatograms.The qualitative analysis was performed by similarity searches in the national institute of standards and technology(NIST)mass database with the obtained pure mass spectrum of each component and the quantitative results were obtained by calculating the volume of total two-way response.The accuracy of qualitative and quantitative results were greatly improved by using the two-dimensional comprehensive information of chromatograms and mass spectra.107 of 141 separated constituents in the total ion chromatogram of the volatile components were identified and quantified,accounting for about 88.01% of the total content.The result proves that the developed method is powerful for the analysis of complex cut tobacco samples. 展开更多
关键词 CHEMOMETRICS gas chromatograph-mass spectrometry heuristic evolving latent projection cut tobacco volatile component
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Analysis of volatile components in herbal pair herba schizonepetae-ramulus cinnamomi 被引量:2
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作者 胡春弟 李晓如 +3 位作者 余莲芳 徐光伟 刘少印 梁逸曾 《Journal of Central South University of Technology》 EI 2008年第6期791-795,共5页
Analysis of volatile components in herbal pair (HP) herba schizonepetae-ramulus cinnamomi (HS-RC), single herb HS and RC was carried out by gas chromatography-mass spectrometry (GC-MS) data and chemometric resolution ... Analysis of volatile components in herbal pair (HP) herba schizonepetae-ramulus cinnamomi (HS-RC), single herb HS and RC was carried out by gas chromatography-mass spectrometry (GC-MS) data and chemometric resolution method (CRM). The two-dimensional data obtained from GC-MS instruments were resolved into a pure chromatogram and a mass spectrum of each chemical compound by CRM. In total, 47, 61 and 51 chemical components in volatile oil of HS, RC, and HP HS-RC were respectively determined qualitatively and quantitatively, accounting for 90.52%, 88.37%, and 88.72% total contents of volatile oil of HS, RC, and HP HS-RC, respectively. The number of the volatile components of HP HS-RC is almost the addition of that of two single herbs, but their relative contents are changed. 展开更多
关键词 herbal pair herba schizonepetae-ramulus cinnamomi volatile component gas chromatography-mass spectrometry chemometric resolution method
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Analysis of volatile components in a Chinese fish sauce,Fuzhou Yulu, by gas chromatography-mass spectrometry 被引量:1
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作者 Yuan-fan YANG Shen-ru CHEN +1 位作者 Hui NI Xing-qian YE 《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》 SCIE CAS CSCD 2008年第12期977-981,共5页
Volatile components of Fuzhou Yulu, a Chinese fish sauce, were analyzed by gas chromatography-mass spectrometry (GC-MS), and two pretreatment methods, i.e., purge and trap (P&T) GC-MS and ethyl acetate extraction... Volatile components of Fuzhou Yulu, a Chinese fish sauce, were analyzed by gas chromatography-mass spectrometry (GC-MS), and two pretreatment methods, i.e., purge and trap (P&T) GC-MS and ethyl acetate extraction followed by GC-MS, were compared. P&T-GC-MS method determined 12 components, including sulfur-containing constituents (such as dimethyl disulfide), nitrogen-containing constituents (such as pyrazine derivatives), aldehydes and ketones. Ethyl acetate extraction fol- lowed by GC-MS method detected 10 components, which were mainly volatile organic acids (such as benzenepropanoic acid) and esters. Neither of the two methods detected alcohols or trimethylamine. This study offers an important reference to determine volatile flavor components of traditional fish sauce through modem analysis methods. 展开更多
关键词 Fish sauce Fuzhou Yulu volatile component Purge and trap Gas chromatography-mass spectrometry (GC-MS)
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Ultrasonic Nebulization Extraction Coupled with Gas Chromatography-Mass Spectrometry for Analysis of Volatile Components in Traditional Chinese Patent Medicine 被引量:1
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作者 LIANG Yue WANG Lu WANG Zi-ming YU Cui ZHANG Han-qi SHI Yu-hua 《Chemical Research in Chinese Universities》 SCIE CAS CSCD 2011年第2期203-207,共5页
The ultrasonic nebulization extraction(UNE) was developed and applied to the extraction of volatile components from traditional Chinese patent medicine Xiaoyao Pills. Several parameters of ultrasonic nebulization ex... The ultrasonic nebulization extraction(UNE) was developed and applied to the extraction of volatile components from traditional Chinese patent medicine Xiaoyao Pills. Several parameters of ultrasonic nebulization extraction including the sample particle size, solvent volume, extraction time and ultrasonic power were studied and selected. As a result, 2.4 g of sample with particle size of 80 mesh was extracted with 15 mL of n-hexane for 20 min at an ultrasonic power of 35 W. The volatile components were analyzed by gas chromatography-mass spectrometry (GC-MS) under the optimal conditions and 57 compounds were identified. The precision, repeatability and stability of the proposed method were also studied. Compared with ultrasonic-assisted extraction(UAE) and hydrodistillation(HD) extraction, the proposed method is more efficient, faster and easier to be operated at room temperature with smaller sample and energy consumption. It is suggested that the ultrasonic nebulization extraction can be used as a novel alternative method for the extraction of volatile components from traditional Chinese patent medicine. 展开更多
关键词 Ultrasonic nebulization extraction Gas chromatography-mass spectrometry volatile component Traditional Chinese patent medicine
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Headspace Solid-Phase Micro-Extraction Gas Chromatography/Mass Spectrometry(HS-SPME-GC/MS)-Based Untargeted Metabolomics Analysis for Comparing the Volatile Components from 12 Panax Herbal Medicines 被引量:1
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作者 Simiao Wang Xiaohang Li +8 位作者 Meiting Jiang Xinlong Wu Yuying Zhao Meiyu Liu Xiaoyan Xu Huimin Wang Hongda Wang Heshui Yu Wenzhi Yang 《Phyton-International Journal of Experimental Botany》 SCIE 2022年第7期1353-1364,共12页
Quality control of ginseng currently is mainly based on ginsenoside analysis,but rarely focuses on the volatile organic components.In the current work,an untargeted metabolomics approach,by headspace solid-phase micro... Quality control of ginseng currently is mainly based on ginsenoside analysis,but rarely focuses on the volatile organic components.In the current work,an untargeted metabolomics approach,by headspace solid-phase micro-extraction gas chromatography/mass spectrometry(HS-SPME-GC/MS),was elaborated and further employed to holistically compare the compositional difference of the volatile components simultaneously from 12 Panax herbal medicines,which included P.ginseng(PG),P.quinquefolius(PQ),P.notoginseng(PN),red ginseng(PGR),P.ginseng leaf(PGL),P.quinquefolius leaf(PQL),P.notoginseng leaf(PNL),P.ginseng flower(PGF),P.quinquefolius flower(PQF),P.notoginseng flower(PNF),P.japonicus(PJ),and P.japonicus var.major(PJvm).Chromatographic separation was performed on an HP-5MS elastic quartz capillary column using helium as the carrier gas,enabling good resolution within 1 h.We were able to characterize totally 259 volatile compounds,including 82 terpenes(T),46 alcohols(Alc),29 ketones(K),25 aldehydes(Ald),21 esters(E),and the others.By analyzing 90 batches of ginseng samples based on the untargeted metabolomics workflows,236 differential ions were unveiled,and accordingly 36 differential volatile components were discovered.It is the first report that simultaneously compares the compositional difference of volatile components among 12 Panax herbal medicines,and useful information is provided for the quality control of ginseng aside from the well-known ginsenosides. 展开更多
关键词 Headspace solid-phase micro-extraction gas chromatography/mass spectrometry PANAX volatile component untargeted metabolomics
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Analysis on Volatile Components of Flowers and Leaves of Thymus mongolicus by SPME-GC/MS 被引量:1
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作者 Shuqin SONG Mao GU Feipeng CHEN 《Medicinal Plant》 CAS 2018年第2期8-10,共3页
[Objectives] To analyze volatile components of flowers and leaves of Thymus mongolicus. [Methods]Volatile components of collected T. mongolicus flower and leaves were separated by headspace solid-phase microextraction... [Objectives] To analyze volatile components of flowers and leaves of Thymus mongolicus. [Methods]Volatile components of collected T. mongolicus flower and leaves were separated by headspace solid-phase microextraction( SPME) and identified by gas chromatography/mass spectrometry( GC/MS) and normallized by peak area. [Results] A total of 24 and 14 compounds were identified from flowers and leaves of T. mongolicus in the total ion chromatogram,accounting for 99. 573% and 97. 187% of the total peak area,respectively. Main components of flowers and leaves of T. mongolicus include phenols and terpenes,and thymol accounts for 35. 38% and 49. 13% of flowers and leaves of T. mongolicus,respectively. [Conclusions] SPME-GC/MS can be applied in analyzing volatile components of flowers and leaves of T. mongolicus,to provide basis for further development and utilization of T. mongolicus. 展开更多
关键词 Solid-phase microextraction(SPME) Gas chromatography/mass spectrometry(GC/MS) volatile components Thymus mongolicus
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Analysis of the Volatile Components in Flowers of <i>Paeonia lactiflora</i>Pall. and <i>Paeonia lactiflora</i>Pall. var. <i>Trichocarpa</i> 被引量:1
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作者 Tonglin Wang Anqi Xie +4 位作者 Dongliang Zhang Zemiao Liu Xue Li Yang Li Xia Sun 《American Journal of Plant Sciences》 2021年第1期146-162,共17页
<i><span style="font-family:Verdana;">Paeonia lactiflora</span></i><span style="font-family:""><span style="font-family:Verdana;"> Pall. var. <... <i><span style="font-family:Verdana;">Paeonia lactiflora</span></i><span style="font-family:""><span style="font-family:Verdana;"> Pall. var. </span><i><span style="font-family:Verdana;">trichocarpa </span></i><span style="font-family:Verdana;">is a variety of </span><i><span style="font-family:Verdana;">Paeonia lactiflora</span></i><span style="font-family:Verdana;"> Pall., and is currently the peony herb</span></span><span style="font-family:Verdana;">’</span><span style="font-family:""><span style="font-family:Verdana;">s principal cultivar group. Here, we study the differences in aromatic components and flowers of different varieties between two groups of cultivars, providing a reference for applying natural fragrance substances of peonies, breeding fragrant flower types, and developing and </span><span style="font-family:Verdana;">using improved varieties. Headspace solid-phase microextraction (HS-SPME),</span> <span style="font-family:Verdana;">gas chromatography-mass spectrometry (GC-MS), peak area normalization for</span><span style="font-family:Verdana;"> each component relative to content, component library (NIST14/NIST14S) retrieval, and a literature review were used to analyze the volatile compounds in flowers of eight peony varieties, such as </span></span><span style="font-family:Verdana;">“</span><span style="font-family:Verdana;">Gaoganhong</span><span style="font-family:Verdana;">”</span><span style="font-family:Verdana;">, and ten comospore peony varieties, such as </span><span style="font-family:Verdana;">“</span><span style="font-family:Verdana;">Jinshanhong</span><span style="font-family:Verdana;">”</span><span style="font-family:""><span style="font-family:Verdana;">. Results showed that the main volatile compound constituents in flowers of the two groups were terpenes and alcohols. Additionally, the content of eucalyptol, caryophyllene, α-Pinene, citronellol, and 3-Hexen-1-ol, acetate, (Z) was high. Peony cultivars contained linalool,</span><span style="font-family:Verdana;"> (1R)-2,6,6-trimethylbicyclo[3.1.1]hept-2-ene, and 1,4-dimethoxybenzene,</span><span style="font-family:Verdana;"> while comospore peony varieties contained 1,3,6-octatriene, 3,7-dimethyl-, (Z)-, phenylethyl alcohol, and geraniol. In this study, the differences between the volatile components of flowers of different peony varieties were clarified, laying a foundation for further molecular biology research into the floral fragrance of peonies and the cultivation of new varieties of aromatic peonies. At the same time, it also provides a theoretical basis for the development and application of peony flower by-products. 展开更多
关键词 Paeonia lactiflora Pall. Paeonia lactiflora Pall. var. Trichocarpa GC-MS volatile components
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Effects of γ Irradiation on the Volatile Components, Texture, Color and Microstructure of Sun-cured Crispy Radish
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作者 XU Yuan-fang PENG Ling +7 位作者 ZHANG Qi-ling ZHOU Yi-ji GUO Feng ZHANG Yong DENG Chao WANG Qian DENG Gang-qiao LI Wen-ge 《Agricultural Science & Technology》 CAS 2018年第6期16-23,共8页
To evaluate the effects of γ irradiation on the edible quality of sun-cured crispy radish after γ irradiation, we measured volatile components, microstructure,color, and texture. Gamma irradiation had certain effect... To evaluate the effects of γ irradiation on the edible quality of sun-cured crispy radish after γ irradiation, we measured volatile components, microstructure,color, and texture. Gamma irradiation had certain effects on the composition and content of volatile components in sun-cured crispy radish, which increased the content of aldehydes, ketones and sulfur-containing substances. Increasing doses of irradiation caused declines in characteristics such as crispness, hardness,cohesiveness, and chewiness. Compared with the control, there were no obvious effects of γ irradiation on brightness L*, red-green value a* and yellow-blue value b*,and the total color difference ΔE was not significant. Scanning electron microscopy revealed that, after γ irradiation at a dose of 13.72 kGy, the vascular tissue in the radish root-skin was slightly damaged, and some small folds appeared on the cell wall of parenchymal cells in the flesh part, covered with a small amount of tiny particles. Considering the effects of γ irradiation on the quality of sun-cured crispy radish, low doses of γ irradiation are recommended, and this study can be a reference for the application of γ irradiation in the preservations of radish and similar vegetable products. 展开更多
关键词 γ irradiation volatile components TEXTURE COLOR MICROSTRUCTURE
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Analysis of Volatile Components in Different Parts of Polygala japonica Houtt.
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作者 Yushuo XIAO Jinqing LU +1 位作者 Jiamin MENG Li CAO 《Medicinal Plant》 CAS 2018年第1期6-8,共3页
[Objectives] To analyze the volatile components in different parts of Polygala japonica Houtt. and compare the differences of these volatile components. [Methods] The volatile components in different parts of P. japon... [Objectives] To analyze the volatile components in different parts of Polygala japonica Houtt. and compare the differences of these volatile components. [Methods] The volatile components in different parts of P. japonica Houtt. were analyzed by the headspace solid-phase microextraction( HS-SPME) combined with GC-MS,and the relative percentage of each component was determined by peak area normalization. [Results] Thirty kinds of volatile components were identified from the leaves and rhizomes of P. japonica Houtt.,mainly including olefins,aromatic hydrocarbons,alkanes and esters. [Conclusions] The volatile components in different parts of P. japonica Houtt. were different,and there may be difference in the medicinal value of volatile components in different parts,thus it is required to take an overall consideration of these differences in the development and utilization of P. japonica Houtt. 展开更多
关键词 Polygala japonica Houtt. volatile components Different parts Headspace solid-phase microextraction(HS-SPME) method
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Analysis of the Volatile Components of Polygonum chinense L.Extracted with Different Solvents by GC-MS
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作者 Anda WEI Hua ZHU +3 位作者 Fengfeng XIE Miao ZHANG Piaoling HUANG Wenqi YANG 《Agricultural Biotechnology》 CAS 2021年第4期123-126,共4页
[Objectives]This study was conducted to investigate the volatile components of Polygonum chinense L.[Methods]The volatile components of the methanol extract,ethyl acetate extract,chloroform extract and petroleum ether... [Objectives]This study was conducted to investigate the volatile components of Polygonum chinense L.[Methods]The volatile components of the methanol extract,ethyl acetate extract,chloroform extract and petroleum ether extract of P.chinense were analyzed and determined by gas chromatography.[Results]The volatile components of the methanol extract from P.chinense were the most,and phenolic acids and ketones accounted for a relatively high proportion,among which pyrogallic acid had the highest content.The ethyl acetate extract contained the second most volatile components,mostly acids and esters,of whichβ-sitosterol had the highest content;the chloroform and petroleum ether extracts had relatively few types of volatile components,most of which were alkanes,and the content ofγ-sitosterol shared by the two was the highest.The common substances of the four extracts were palmitic acid and phytol.[Conclusions]This study provides a theoretical basis for the quality evaluation of P.chinense and a scientific basis for its resource development. 展开更多
关键词 Polygonum chinense L volatile components Different solvents Gas chromatography-mass spectrometry(GC-MS)
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Analysis of Volatile Components in Fresh Fruit of Morinda citrifolia L.from Different Origins Based on HS-SPME-GC/MS 被引量:1
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作者 Dan WANG Qian JIANG +5 位作者 Qinglong WANG Chao YUAN Maoyuan WANG Zuowang FAN Xiaolu CHEN Fulai YU 《Agricultural Biotechnology》 CAS 2022年第4期107-112,共6页
[Objectives]This study was conducted to clarify the differences of volatile components in fresh fruit of Morinda citrifolia L.from different origins.[Methods]The method of HS-SPME-GC/MS detection was used to determine... [Objectives]This study was conducted to clarify the differences of volatile components in fresh fruit of Morinda citrifolia L.from different origins.[Methods]The method of HS-SPME-GC/MS detection was used to determine the volatile chemical components in fresh fruit of M.citrifolia.[Results]52,52 and 45 volatile components were identified from the fresh fruit of M.citrifolia from Xisha,Wanning and Haikou,respectively.Among them,the number and content of the identified esters were relatively high,mainly methyl caprylate,ethyl caprylate,4-pentenyl caproate,3-methylbuten-2-enyl caprylate,methyl caproate,and ethyl caproate.There were also fatty acids,alcohols,phenols,ketones,aldehydes and other substances.There were 33 common ingredients in the fruit from the three origins,mainly including caprylic acid,caproic acid,capric acid,methyl caprylate,ethyl caprylate,4-pentenyl caproate,3-methylbutene-2-enyl caprylate,methyl caproate,ethyl caproate,methyl caprate and hexyl caproate.[Conclusions]The types and contents of volatile components in fresh fruit of M.citrifolia from different origins were significantly different. 展开更多
关键词 Morinda citrifolia L. Fresh fruit Different origins volatile chemical components GC-MS
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Effects of the fertilizer and water management on amino acids and volatile components in Cabernet Sauvignon grapes and wines
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作者 Kui Zhang Wenhuai Kang +3 位作者 Weihua Han Haijun Ma Daozhi Gong Ling Qin 《International Journal of Agricultural and Biological Engineering》 SCIE 2024年第1期69-79,共11页
The amino acids and the volatile substances in grapes and wines play important roles in their quality,and the concentrations of these substances can be changed by how a vineyard is managed,e.g.,irrigation and fertigat... The amino acids and the volatile substances in grapes and wines play important roles in their quality,and the concentrations of these substances can be changed by how a vineyard is managed,e.g.,irrigation and fertigation regimes.This study aimed to evaluate the effect of fertilizer and water management on the distribution of amino acids,the volatile component profiles,and the sensory characteristics of Cabernet Sauvignon grapes and wines.The results showed that the amino acid concentration in grape berries was the highest under the 100%local fertilizer rate(HF)and 100%water irrigation quota(HW)treatment,and the volatile component concentration in wine was the highest under HF and 80%water irrigation quota(MW)treatment.The effect of irrigation on the amino acid content in grapes was greater than that of fertigation.The synergistic effect of fertilizer and water on arginine,serine,and glutamine in grape berries was significant.The interactive effect of fertigation and irrigation on the volatile substance in grapes was greater than that of fertigation and irrigation alone.The influence of irrigation on volatile substances in wines was greater than that of fertigation.In addition,there was also a correlation between the concentrations of multiple amino acids in grapes and volatile components in wines.Principal component analysis showed that the wine from the HFMW treatment had the best quality among all treatments. 展开更多
关键词 fertilizer and water management GRAPE ine amino acids volatile components
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Impact of Low-temperature Storage on Volatile Flavor Compounds in Prepared Pork Products
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作者 Xiulian WANG Jiamin ZHANG +3 位作者 Ting BAI Wei WANG Kaihong YANG Lili JI 《Agricultural Biotechnology》 2024年第4期70-75,81,共7页
[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18... [Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18℃.The volatile flavor compounds of prepared pork were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)at days 0,7,14,21 and 28,and relative odor activity value(OAV),principal component analysis(PCA)and cluster analysis(CA)were combined to analyze changes in volatile flavor compounds of prepared pork during storage.[Results]The total number of volatile flavor compounds gradually decreased with the prolongation of the storage period,and OAV analysis identified 22 key flavor compounds(OAV≥1).The results of PCA and CA showed that 2-methyl-1-butanol,1-octen-3-ol,linalool,cineole,hexanal and nonanal were the main key flavor components,and the degree of flavor degradation was low under both superchilling and freezing conditions.After 28 days of storage,the alcohol content in the chilling group was significantly higher than other two groups,and the overall content of volatile flavor compounds was also significantly higher than other two groups,indicating that the-4℃chilling storage was more favorable for maintaining the overall flavor of prepared pork.[Conclusions]This study provides a theoretical basis for finding a better storage method for prepared meat products. 展开更多
关键词 Low-temperature storage Prepared pork volatile flavor component Principal component analysis Cluster analysis
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Analysis of volatile components in saffron from Tibet and Henan by ultrasonic-assisted solvent extraction and GC-MS 被引量:1
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作者 贾凌晗 刘一 李玉珍 《Journal of Chinese Pharmaceutical Sciences》 CAS 2011年第4期404-409,共6页
To determine the chemical constituents of volatile components in saffron from the Tibet Autonomous Region and the Henan Province of China and to compare the chemical composition difference in the saffron,the total vol... To determine the chemical constituents of volatile components in saffron from the Tibet Autonomous Region and the Henan Province of China and to compare the chemical composition difference in the saffron,the total volatile components were extracted by ultrasonic-assisted solvent extraction(USE),using five different solvents:diethyl ether,ethanol,ethyl acetate, dichloromethane and acetone,analyzed using gas chromatography-mass spectrometry(GC-MS)and compared to the standard MS data,and their relative contents were calculated by area normalization.The results showed both that USE was an efficient and rapid method for the extraction of the volatile components from saffron and that the components extracted from the same sample using different solvents were different.Comparison of the experimental results of saffron from the Tibet Autonomous Region and the Henan Province of China showed that their volatile components were different in their chemical composition and in their relative percentages.USE/GC-MS is a simple,rapid,and effective method for the analysis of volatile oil components in saffron. 展开更多
关键词 SAFFRON volatile components Ultrasonic-assisted solvent extraction GC-MS
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Comparative Analysis of the Volatile Components in the Fresh Roots and Rhizomes of Curcuma wenyujin by Static Headspace Gas Chromatography Mass Spectrometry 被引量:5
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作者 方芳 程志红 +1 位作者 郭寅龙 蔡延奔 《Chinese Journal of Chemistry》 SCIE CAS CSCD 2006年第10期1346-1351,共6页
Static headspace GC-MS method coupled with H/D exchange was firstly developed to determine and identify the volatile components in the fresh root and rhizome of Curcuma wenyujin. The TIC chromatograms of 3 batches of ... Static headspace GC-MS method coupled with H/D exchange was firstly developed to determine and identify the volatile components in the fresh root and rhizome of Curcuma wenyujin. The TIC chromatograms of 3 batches of fresh roots harvested at different time showed significant difference in the volatile components: the constitution was the same but the content of them was different. More than 60 volatile components in fresh roots (Root of C. wenyujin) and rhizomes (Rhizome of C. wenyujin) of C. wenyujin were detected, of which 51 and 48 volatile components were identified respectively. The fresh roots and rhizomes of C. wenyujin were found to have the similar volatile components. The contents of these components were calibrated by the response of β-elemene. In addition, the principal active component, β-elemene, was further confirmed and relatively quantified by its standard. γ-terpinene showed obvious allylic hydrogen/deuterium exchange using deuterium oxide which gave a new method to identify some compounds containing allylic hydrogen. At the same time, the active hydrogen compounds were also further confirmed. The results show that HS-GC-MS of volatile components from medical plants. method is a fast, simple and efficient way for the analysis 展开更多
关键词 Curcuma wenyujin static headspace GC-MS H/D exchange volatile component
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The effect of volatile components in oil on evolutionary character- istics of diamondoids during oil thermal pyrolysis
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作者 FANG ChenChen XIONG YongQiang +3 位作者 LI Yun LIANG QianYong WANG TongShan LI YongXin 《Science China Earth Sciences》 SCIE EI CAS CSCD 2016年第2期362-370,共9页
On the basis of the results of simulation experiments, now we better understand the contribution of high carbon number hydrocarbons to diamondoid generation during thermal pyrolysis of crude oil and its sub-fractions(... On the basis of the results of simulation experiments, now we better understand the contribution of high carbon number hydrocarbons to diamondoid generation during thermal pyrolysis of crude oil and its sub-fractions(saturated, aromatic, resin, and asphalene fractions). However, little is known about the effect of volatile components in oil on diamondoid generation and diamondoid indices due to the lack of attention to these components in experiments. In this study, the effect of volatile components in oil on diamondoid generation and maturity indices was investigated by the pyrolysis simulation experiments on a normal crude oil from the HD23 well of the Tarim Basin and its residual oil after artificial volatilization, combined with quantitative analysis of diamondoids. The results indicate that the volatile components(≤n C12) in oil have an obvious contribution to the generation of adamantanes, which occurs mainly in the early stage of oil cracking(Easy Ro<1.0%), and influences the variations in maturity indices of adamantanes; but they have no obvious effect on the generation and maturity indices of diamantanes. Therefore, some secondary alterations e.g., migration, gas washing, and biodegradation, which may result in the loss of light hydrocarbons in oil under actual geological conditions, could affect the identification of adamantanes generated during the late-stage cracking of crude oil, and further influence the practical application of adamantane indices. 展开更多
关键词 Crude oil volatile component Thermal pyrolysis DIAMONDOIDS Evolution characteristics
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THE POSITIVE EFFECTS OF VOLATILE COMPONENTS IN JIAWEI WENDAN PRESCRIPTION ON THE IMPROVEMENT OF THE AUTISTIC BEHAVIOR IN RATS
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作者 Sheng-Nan Guo Jin-Qing Lu +3 位作者 Qiang Li Li-Juan Wan Jun-Jie Xu Jun-Long Cai 《World Journal of Traditional Chinese Medicine》 2015年第4期97-98,共2页
The objective was to investigate the effects of volatile components in Jiawei Wendan prescription on autistic behavior in rats,to analyze the volatile constituents and then to explore its effective components based on... The objective was to investigate the effects of volatile components in Jiawei Wendan prescription on autistic behavior in rats,to analyze the volatile constituents and then to explore its effective components based on the treatment of autism.The pregnant mice were divided into two groups according to the method that Schneider used. 展开更多
关键词 VPA THE POSITIVE EFFECTS OF volatile componentS IN JIAWEI WENDAN PRESCRIPTION ON THE IMPROVEMENT OF THE AUTISTIC BEHAVIOR IN RATS
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