Mass spectrometric behaviour of (R) -1- ( 4-alkylphenyl ) alcohols, 1- (4-alkoxylphenyl) alcohols, and 1- (4-alkylthiophenyl) alcohols were studied with the aid of mass-analyzed ion kinetic energy spectrometry...Mass spectrometric behaviour of (R) -1- ( 4-alkylphenyl ) alcohols, 1- (4-alkoxylphenyl) alcohols, and 1- (4-alkylthiophenyl) alcohols were studied with the aid of mass-analyzed ion kinetic energy spectrometry under electron impact ionization. All the title compounds show a tendency to eliminate a water molecule to form alkene ions and undergo an a-cleavago to produce protonated aldehyde ions by the loss of alkyl radicals. Except these two common fragment ions, they also show some different fragmentations due to with or without oxy/thioether-linkage.展开更多
建立了分析测定水环境中十氯酮的液相色谱-串联质谱法。水样经液液萃取、净化后,采用 Eclipse plus C18柱(100 mm×2.1 mm,3.5μm)分离,乙腈和水为流动相进行梯度洗脱,在电喷雾负离子多反应监测模式下进行检测,同位素内标法...建立了分析测定水环境中十氯酮的液相色谱-串联质谱法。水样经液液萃取、净化后,采用 Eclipse plus C18柱(100 mm×2.1 mm,3.5μm)分离,乙腈和水为流动相进行梯度洗脱,在电喷雾负离子多反应监测模式下进行检测,同位素内标法定量。结果表明:采用液相色谱-质谱联用技术,证实了十氯酮在甲醇中以半缩醛的形式存在,而在丙酮/乙腈中以偕二醇的形式存在。由于十氯酮极性较强,在净化时难以洗脱,并且不耐酸,所以不能与其他有机氯农药一起分析。十氯酮在5~100μg / L 范围有良好的线性关系,相关系数 r2=0.999,检出限及定量限分别为0.70 ng / L 和2.8 ng / L;在5、40和100 ng / L 3个浓度添加水平的平均回收率为95.1%~98.9%,相对标准偏差为3.85%~4.72%。本方法具有良好的灵敏度、回收率和重现性,适用于水环境中十氯酮的测定。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
文摘Mass spectrometric behaviour of (R) -1- ( 4-alkylphenyl ) alcohols, 1- (4-alkoxylphenyl) alcohols, and 1- (4-alkylthiophenyl) alcohols were studied with the aid of mass-analyzed ion kinetic energy spectrometry under electron impact ionization. All the title compounds show a tendency to eliminate a water molecule to form alkene ions and undergo an a-cleavago to produce protonated aldehyde ions by the loss of alkyl radicals. Except these two common fragment ions, they also show some different fragmentations due to with or without oxy/thioether-linkage.
文摘建立了分析测定水环境中十氯酮的液相色谱-串联质谱法。水样经液液萃取、净化后,采用 Eclipse plus C18柱(100 mm×2.1 mm,3.5μm)分离,乙腈和水为流动相进行梯度洗脱,在电喷雾负离子多反应监测模式下进行检测,同位素内标法定量。结果表明:采用液相色谱-质谱联用技术,证实了十氯酮在甲醇中以半缩醛的形式存在,而在丙酮/乙腈中以偕二醇的形式存在。由于十氯酮极性较强,在净化时难以洗脱,并且不耐酸,所以不能与其他有机氯农药一起分析。十氯酮在5~100μg / L 范围有良好的线性关系,相关系数 r2=0.999,检出限及定量限分别为0.70 ng / L 和2.8 ng / L;在5、40和100 ng / L 3个浓度添加水平的平均回收率为95.1%~98.9%,相对标准偏差为3.85%~4.72%。本方法具有良好的灵敏度、回收率和重现性,适用于水环境中十氯酮的测定。
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。