为探究不同等级双井绿茶香气物质组成特征,利用顶空固相微萃取-气相色谱-质谱联用技术(Headspace solid-phase micro extraction and gas chromatography mass spectrometry,HS-SPME-GC/MS)对修水县双井银毫、双井绿茶特级、双井绿茶一...为探究不同等级双井绿茶香气物质组成特征,利用顶空固相微萃取-气相色谱-质谱联用技术(Headspace solid-phase micro extraction and gas chromatography mass spectrometry,HS-SPME-GC/MS)对修水县双井银毫、双井绿茶特级、双井绿茶一级和双井绿茶二级四个不同等级的双井绿茶的香气物质进行了检测分析。结果表明,从四个不同等级的双井绿茶中共鉴定出70种香气物质,主要包括醇类、烯烃类、烷烃类、酯类等化合物。不同等级的双井绿茶中香气物质组成及相对含量均有差异,通过主成分分析(Principal component analysis,PCA)和偏最小二乘法-判别分析(Partial least squares-discriminant analysis,PLS-DA),可以有效区分不同等级的双井绿茶。不同等级双井绿茶香气差异主要由反式-β-金合欢烯、香叶醇、水杨酸甲酯、茉莉酮、苯乙醇等14种关键化合物差异引起。在不同等级双井绿茶中关键香气物质表现出不同的分布规律,随着芽叶开展,α-椰油烯、石竹烯及己酸乙酯含量降低,而顺式-3-己烯醇、香叶醇及水杨酸甲酯含量呈增加趋势,芳樟醇、茉莉酮、反式-橙花叔醇含量从低到高,随后含量又迅速下降。本文研究了不同等级双井绿茶中香气物质的组成特征及关键香气物质的分布规律,为今后双井绿茶生产提供了理论依据。展开更多
The determination of the ethanol content in food products is of fundamental importance for HALAL certification. In this work, an analytical method for the determination of ethanol in water by headspace gas chromatogra...The determination of the ethanol content in food products is of fundamental importance for HALAL certification. In this work, an analytical method for the determination of ethanol in water by headspace gas chromatography with flame ionization detector (HS-GC-FID) has been developed and validated for the use in characterization of ethanol reference materials. The validation study was carried out in the linear calibration range 100 - 1500 mg/kg using the NIST SRM 2900, nominal 95.6%. The studied performance characteristics of the method were the limit of detection, LOD, the limit of quantification LOQ, selectivity, linearity, precision, recovery and bias. The validation results showed that the method is selective, precise, accurate and free from any significant bias. The LOD and LOQ were 1.27 and 3.86 mg/kg respectively and the estimated expanded uncertainty was 2% indicating that the method is fit for the purpose of certification of ethanol in water reference materials.展开更多
采用气相色谱-氢火焰离子化检测器法(gas chromatography with hydrogen flame ionization detection,GCFID)、顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometr...采用气相色谱-氢火焰离子化检测器法(gas chromatography with hydrogen flame ionization detection,GCFID)、顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry,HS-SPME-GC-MS)和电子鼻技术分析6种果酒中的挥发性成分,评价果酒风味轮廓特征的差异性。结果表明,GC-FID定量测定樱桃李酒,其中异戊醇、活性戊醇、β-苯乙醇含量最高,乙酸乙酯含量最低;木瓜酒中正丙醇、2,3-丁二醇、癸酸乙酯、乙酸含量最高; 3-羟基-2-丁酮含量在樱桃李酒中最高,山楂酒、甜橙酒中最少。HP-SPME-GC-MS鉴定果酒中挥发性物质94种,其中醇类23种,酯类43种,醛酮类10种,酸类8种,酚类2种,苯环类5种,烷烃类3种。山楂酒、菠萝酒、木瓜酒、甜橙酒、无花果酒和樱桃李酒中香气物质数量分别为34、44、45、45、33、47种。其中山楂酒、木瓜酒和无花果酒中未检出酚类、烷烃类物质。电子鼻对不同果酒香气的区分效果无重叠,W5S传感器区分果酒香气能力最强。比较而言,菠萝酒和樱桃李酒的口感更圆润,香气更愉悦,感官得分最高。展开更多
A method involving Headspace solid-phase microextraction (HS-SPME) fiber combined with gas chromatography (GC) coupled with flame ionization detection (FID) and gas chromatography with mass spectrometry (GC-MS) was de...A method involving Headspace solid-phase microextraction (HS-SPME) fiber combined with gas chromatography (GC) coupled with flame ionization detection (FID) and gas chromatography with mass spectrometry (GC-MS) was developed and optimized to investigate volatile organic compounds (VOCs) from different tissues (flowers, leaves, stems, rhizosphere and whole plants) of Floribunda and Hybrid Tea roses (intact and cut). Three-phase fiber 50/30 μm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) was used. Two types of chambers (Tedlar bag and glass jar) were evaluated for collection of VOCs and glass jar was selected. Absorbed compounds on the fiber were completely desorbed in the GC injector port at three desorption times (5, 10 and 15 min), and 5 min at 250?C was used. The maximum extraction efficiency for flowers tissues (equilibrium absorption) was achieved 2 h after fiber exposure in the headspace for intact and cut Floribunda and Hybrid Tea flowers. Under the optimized HS-SPME and GC-FID/MS conditions, 1h extraction time was chosen for intact and cut Floribunda and Hybrid Tea leaves and stems. The results demonstrated that 5 cm depth was selected for root and soil part (rhizosphere) for both rose cultivars, and 6 h and 12 h extraction time of VOCs from rhizosphere was achieved for Floribunda and Hybrid Tea, respectively. One hour was chosen for VOCs released from whole rose plants for both cultivars. In this study, the VOC profiles of two rose cultivars were characterized by the optimized HS-SPME-GC method. The different tissues of rose plants gave wide range of the VOCs;also the chromatograms of different cultivars were quite different and the specific VOC pattern of rose types depends on the species. Results from this study demonstrate the feasibility of this method for identifying VOCs from two rose cultivars and the potential use of this method for physiological studies on rose plants or on other floriculture plants.展开更多
地面核磁共振(surface nuclear magnetic resonance,SNMR)技术是一种可直接定性定量探测地下水的非侵害式地球物理方法,已广泛应用于资源勘探、地质灾害预警和环境检测等方面。但在实际应用中,复杂的环境噪声导致微弱的SNMR信号常常被淹...地面核磁共振(surface nuclear magnetic resonance,SNMR)技术是一种可直接定性定量探测地下水的非侵害式地球物理方法,已广泛应用于资源勘探、地质灾害预警和环境检测等方面。但在实际应用中,复杂的环境噪声导致微弱的SNMR信号常常被淹没,很难获取有效的SNMR信号。针对这一问题,本文提出了一种基于差分结构的SNMR数据噪声压制技术,采用两个接收线圈等距设置在发射线圈上下位置。这种分布可以实时抵消大部分环境噪声以及消除收发线圈耦合影响。理论建模和仿真结果验证了新方法能够有效压制噪声,并可靠获取到早期自由感应衰减(free induction decay,FID)信号。展开更多
文摘为探究不同等级双井绿茶香气物质组成特征,利用顶空固相微萃取-气相色谱-质谱联用技术(Headspace solid-phase micro extraction and gas chromatography mass spectrometry,HS-SPME-GC/MS)对修水县双井银毫、双井绿茶特级、双井绿茶一级和双井绿茶二级四个不同等级的双井绿茶的香气物质进行了检测分析。结果表明,从四个不同等级的双井绿茶中共鉴定出70种香气物质,主要包括醇类、烯烃类、烷烃类、酯类等化合物。不同等级的双井绿茶中香气物质组成及相对含量均有差异,通过主成分分析(Principal component analysis,PCA)和偏最小二乘法-判别分析(Partial least squares-discriminant analysis,PLS-DA),可以有效区分不同等级的双井绿茶。不同等级双井绿茶香气差异主要由反式-β-金合欢烯、香叶醇、水杨酸甲酯、茉莉酮、苯乙醇等14种关键化合物差异引起。在不同等级双井绿茶中关键香气物质表现出不同的分布规律,随着芽叶开展,α-椰油烯、石竹烯及己酸乙酯含量降低,而顺式-3-己烯醇、香叶醇及水杨酸甲酯含量呈增加趋势,芳樟醇、茉莉酮、反式-橙花叔醇含量从低到高,随后含量又迅速下降。本文研究了不同等级双井绿茶中香气物质的组成特征及关键香气物质的分布规律,为今后双井绿茶生产提供了理论依据。
文摘The determination of the ethanol content in food products is of fundamental importance for HALAL certification. In this work, an analytical method for the determination of ethanol in water by headspace gas chromatography with flame ionization detector (HS-GC-FID) has been developed and validated for the use in characterization of ethanol reference materials. The validation study was carried out in the linear calibration range 100 - 1500 mg/kg using the NIST SRM 2900, nominal 95.6%. The studied performance characteristics of the method were the limit of detection, LOD, the limit of quantification LOQ, selectivity, linearity, precision, recovery and bias. The validation results showed that the method is selective, precise, accurate and free from any significant bias. The LOD and LOQ were 1.27 and 3.86 mg/kg respectively and the estimated expanded uncertainty was 2% indicating that the method is fit for the purpose of certification of ethanol in water reference materials.
文摘采用气相色谱-氢火焰离子化检测器法(gas chromatography with hydrogen flame ionization detection,GCFID)、顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry,HS-SPME-GC-MS)和电子鼻技术分析6种果酒中的挥发性成分,评价果酒风味轮廓特征的差异性。结果表明,GC-FID定量测定樱桃李酒,其中异戊醇、活性戊醇、β-苯乙醇含量最高,乙酸乙酯含量最低;木瓜酒中正丙醇、2,3-丁二醇、癸酸乙酯、乙酸含量最高; 3-羟基-2-丁酮含量在樱桃李酒中最高,山楂酒、甜橙酒中最少。HP-SPME-GC-MS鉴定果酒中挥发性物质94种,其中醇类23种,酯类43种,醛酮类10种,酸类8种,酚类2种,苯环类5种,烷烃类3种。山楂酒、菠萝酒、木瓜酒、甜橙酒、无花果酒和樱桃李酒中香气物质数量分别为34、44、45、45、33、47种。其中山楂酒、木瓜酒和无花果酒中未检出酚类、烷烃类物质。电子鼻对不同果酒香气的区分效果无重叠,W5S传感器区分果酒香气能力最强。比较而言,菠萝酒和樱桃李酒的口感更圆润,香气更愉悦,感官得分最高。
文摘A method involving Headspace solid-phase microextraction (HS-SPME) fiber combined with gas chromatography (GC) coupled with flame ionization detection (FID) and gas chromatography with mass spectrometry (GC-MS) was developed and optimized to investigate volatile organic compounds (VOCs) from different tissues (flowers, leaves, stems, rhizosphere and whole plants) of Floribunda and Hybrid Tea roses (intact and cut). Three-phase fiber 50/30 μm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) was used. Two types of chambers (Tedlar bag and glass jar) were evaluated for collection of VOCs and glass jar was selected. Absorbed compounds on the fiber were completely desorbed in the GC injector port at three desorption times (5, 10 and 15 min), and 5 min at 250?C was used. The maximum extraction efficiency for flowers tissues (equilibrium absorption) was achieved 2 h after fiber exposure in the headspace for intact and cut Floribunda and Hybrid Tea flowers. Under the optimized HS-SPME and GC-FID/MS conditions, 1h extraction time was chosen for intact and cut Floribunda and Hybrid Tea leaves and stems. The results demonstrated that 5 cm depth was selected for root and soil part (rhizosphere) for both rose cultivars, and 6 h and 12 h extraction time of VOCs from rhizosphere was achieved for Floribunda and Hybrid Tea, respectively. One hour was chosen for VOCs released from whole rose plants for both cultivars. In this study, the VOC profiles of two rose cultivars were characterized by the optimized HS-SPME-GC method. The different tissues of rose plants gave wide range of the VOCs;also the chromatograms of different cultivars were quite different and the specific VOC pattern of rose types depends on the species. Results from this study demonstrate the feasibility of this method for identifying VOCs from two rose cultivars and the potential use of this method for physiological studies on rose plants or on other floriculture plants.
