SPME-GC/MS联合分析槟榔花香气成分

采用SPME-GC/MS方法分析槟榔花雄花和花梗中的香气成分。雄花中鉴定出47种香气成分,主要为乙酸异戊酯、苯乙烯、2-甲基丁酸-3-甲基丁酯、丙酸异戊酯、3,7-二甲基-2,6-辛二烯-2-甲基丁酸酯、乙酸己酯,其相对含量分别为:36.24%、8.44%、7.41%、5.62%、4.11%和3.93%;花梗中则鉴定出24种香气成分,主要为(Z)-3-己烯醇乙酸酯、(E)-3-己烯醇乙酸酯、乙酸己酯和乙酸异戊酯,其相对含量分别为:27.71%、26.51%、20.96%和11.97%。在槟榔花雄花和花梗中仅有6种共有香气成分,其相对含量分别占49.24%和60.35%。槟榔花雄花和花梗的香气均以酯类成分为主,但在其组成和含量上存在较大差异。

Analysis for the Volatile Secondary Metabolites of Mortierella alpina

[ Objective] The study was to investigate the volatile components of secondary metabolites from M. alpine producing arachidonic acid and explore the changes in its metabolic pathway. [ Method] The air above M. alpine broth was extracted by solid-phase microextraction（SPME） during the post-exponential phase of growth and analyzed by GC-MS. [Result] 13 compounds were identified, 12 of which were sesquiterpenes with C15H24 formula and accounting for 99.62% of the complete compounds. Thujopsene-（ 12）, α-Guaiene and Aristolene were three most sesquiterpenes accounting for 10.66%, 33.69% and 34.85% of total content respectively. It can be sufficiently certified that sesquiterpene metabolic pathway existing in M. alpine. [ Coclusion] Metabolic flux of sesquiterpene pathway increased to improve its mass accumulation, because one or several key enzyme genes mutation in isoprene or sesquiterpene pathway enhanced their activities during induction of mutation from initial strain.

Translocation of Pesticide Residues in Tomato, Mango and Pineapple Fruits

Pesticide residues in fruit and vegetables have become a major concern associated with chemical food safety issues. Translocation of pesticides in tomato, mango and pineapple fruits in locally produced samples was investigated using gas chromatography/mass spectrophotometer （GC/MS） procedures. Samples were fractionated with respect to distance from the skin to the core and prepared for analysis. Results showed that organochlorine, organophosphate and synthetic pyrethroid residues were translocated in all fruit samples analyzed. With respect to tomato fractions, the peels retained more residues compared to the pulp and the central core. In the chemical species, organochlorines were retained more in the peels of tomato than the other fractions of the fruit. More organophosphate and organochlorine residues were detected in pineapple peels compared to the pulp. Synthetic pyrethroid residues were evenly distributed in the pineapple fruit. In mangoes, the pulp retained more chemical residues than other fractions of the fruit. More organochlorine residues were retained in the pulp of mango than in the other fractions of the fruit. Synthetic pyrethroid residues were evenly distributed throughout the mango fruit. All the chemical species identified were translocatable across the fractional parts of all the fruits. There were significant differences in translocation and residue accumulation of pesticides among the fractional parts of all samples.

Respiratory Risk Associated with Indoor Air Pollutants in the Form of Settled House Dust

Asthma and allergies are considered by many physicians as being triggered by different substances in the air that people breathe. The lung is the most common site of injury by airborne pollutants. Acute effects, however, may also include non-respiratory signs and symptoms, which may depend upon toxicological characteristics of the substances and host-related factors. The studying of indoor air quality can provide a method for appropriate remedial action. Research suggests that SHD （Settled House Dust） may be a significant source for indoor exposure to different substances. This research study consisted of sampling dust from homes in different area codes. The dust samples were collected from August 2006 thru March 2007 and analyzed using GC/MS （Gas Chromatography/Mass Spectrometry）. The purpose of this research study will display how sampling household dust is a powerful tool for identifying chemicals that contribute to poor indoor air quality.

Influence of the post-fermentation by four Aspergillus strains on the aroma of pu-erh tea

Aroma is one of the most important factors for the flavor, taste, and quality of pu-erh tea, and the post-fermentation process has an important influence on the aroma of pu-erh tea. In the present study, the influence of fungi fermentation on the flavor of pu-erh tea was investigated and compared. Volatile compounds from pu-erh tea fermented by four Aspergillus strains, including A. niger, A. oryzae, /1. awamori, and A. glaueus, were extracted and analyzed using ultrasound-assisted extraction-dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry （UAE-DLLME-GC-MS）, and a total of 63 volatile compounds were identified. In comparison with the sun-dried green tea, fermented pu-erh tea contained high levels of methoxyphenolic compounds, such as 1,2,3-trimethoxybenzene, which was the most abundant one. Our results confirmed that the characteristic methoxyphenolic compounds were produced by the activity of Aspergillus during the post-fermentation process, and A. niger and A. awamori were the most important strains for the formation of aroma quality of pu-erh tea.

人参和西洋参特有挥发性成分鉴别

目的:对比研究人参和西洋参挥发性成分,探讨用于鉴别的可能性。方法:人参和西洋参分别采用水蒸气蒸馏法、索氏提取法、固相微萃取法和吹扫捕集法得到挥发性成分,运用GC-MS技术分离与检测,所得总离子流图通过NIST谱库检索并结合保留指数(Kovats’RI)对具体化学成分进行分析和鉴定。结果:4种方法提取的人参和西洋参挥发性气味成分种类和含量存在差异,水蒸气蒸馏共鉴定人参样品萜类化合物42个(相对含量69%),西洋参28个(41%);索氏提取共鉴定人参样品萜类化合物26个(50%),西洋参15个(18%);固相微萃取共鉴定人参样品萜类化合物18个(49%),西洋参5个(46%);吹扫捕集共鉴定人参样品萜类化合物2个(4%),西洋参4个(13%)。结论:同一方法条件下人参和西洋参各自具有的特征性成分,可用于辅助区别人参和西洋参。