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Full-Text Articles in Life Sciences
Analysis Of Volatile Components In Different Parts Of Lavender Based On Hs-Spme-Gc-Ms, Chen Guo-Tong, Lu Yun, Ma Ping-Ping, Fan Rui, Yang Zhong, Cao Xu
Analysis Of Volatile Components In Different Parts Of Lavender Based On Hs-Spme-Gc-Ms, Chen Guo-Tong, Lu Yun, Ma Ping-Ping, Fan Rui, Yang Zhong, Cao Xu
Food and Machinery
Objective: This study aimed to obtain the volatile components of different parts of lavender in natural condition and provide theoretical basis for quality evaluation and rational utilization of lavender varieties.Methods: Orthogonal experiment was used to optimize the headspace solid phase microextraction (HS-SPME-GC-MS) conditions, and the volatile components of the root, stem, leaf and flower of the representative lavender species France blue were analyzed under the optimal conditions.Results: The optimal conditions of HS-SPME were extraction time 60 min, equilibrium time 20 min and desorption time 5 min. Under the control of these conditions, a total of 36 chemical components …
Analysis Of Volatile Components Of Fermented And Soaked Bayberry Wine, Lu Jin-Hua, Xie Ding, Xian Ling-Zhi
Analysis Of Volatile Components Of Fermented And Soaked Bayberry Wine, Lu Jin-Hua, Xie Ding, Xian Ling-Zhi
Food and Machinery
Objective:Differences in the composition of volatile substances in bayberry wine were used to distinguish the process of making bayberry wine.Methods:Two different processes of fermentation and soaking were used to prepare bayberry wine, and gas chromatography-ion mobility chromatography was used to analyze the volatile components of the two bayberry wines qualitatively and quantitatively.Results:A total of 59 kinds of volatile substances were detected and characterized in the two bayberry wines, including 18 alcohols, 19 esters, 9 aldehydes, 6 ketones, and 3 pyrazines and their derivatives, 1 acid, 3 others. The alcohols in fermented bayberry wine were more …
Effects Of Dehydration Methods On The Volatile Components Of Lemon Slices With Gc-Ims, Ding Sheng-Hua, Zhang Da-Li, Luo Yao-Hua, Li Xiang, Fu Fu-Hua
Effects Of Dehydration Methods On The Volatile Components Of Lemon Slices With Gc-Ims, Ding Sheng-Hua, Zhang Da-Li, Luo Yao-Hua, Li Xiang, Fu Fu-Hua
Food and Machinery
Objective:In order to investigate the effects of freeze drying (FD), air drying (AD), infrared drying (IRD) and vacuum drying (VD) on volatile components content of lemon slices.Methods:Gas chromatography-ion mobility spectroscopy (GC-IMS) was used in this study, and the principal components analysis was performed to analyze the volatile components of lemon slices exposed to different drying methods.Results:72 kinds of volatile components were detected in fresh lemon slices treated with FD, AD, IRD and VD, and their contents were different in the slices treated with FD, AD, IRD and VD, which influenced the flavor of lemon slices., …
Differential Analysis Of Volatile Substances In Fresh Gastrodia Elata From Different Varieties And Origin, Sun Hai-Yan, Hao Dan-Qing, Li Xin-Sheng, Jin Wen-Gang
Differential Analysis Of Volatile Substances In Fresh Gastrodia Elata From Different Varieties And Origin, Sun Hai-Yan, Hao Dan-Qing, Li Xin-Sheng, Jin Wen-Gang
Food and Machinery
Objective:This study aimed to analyze the differences of volatile compounds among fresh Gastrodia elata of different varieties and origins.Methods:Volatile components of fresh G. elata from six origin and three varieties were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) technology, and quantified and qualitatively from different angles using VOCal and Reporter, Gallery Plot and Dynamic PCA inserts and "nearest neighbor" fingerprint analysis.Results:In this study, a total of 75 kinds of volatile compounds were detected. Among them, 45 kinds of compounds were identified, including 16 aldehydes, 9 esters, 6 alcohols, 5 ketones and 3 acids. Principal component …
Effects Of Drying And Freezing On Volatile Components Of Zingiber Mioga(Thunb.) Rosc., Zhang Si-Jie, Luo Feng-Lian, Deng Miao, Ren Shu-Rui, Qing Zhi-Xing
Effects Of Drying And Freezing On Volatile Components Of Zingiber Mioga(Thunb.) Rosc., Zhang Si-Jie, Luo Feng-Lian, Deng Miao, Ren Shu-Rui, Qing Zhi-Xing
Food and Machinery
Objective:This study aimed to compare the differences of volatile components in flower buds of Zingiber mioga after drying and freezing.Methods:Volatile components in flower buds of Z. mioga was determined by headspace solid phase microextraction Gas Chromatography-Mass Spectrometer(HS-SPME-GC-MS) after drying and freezing, and the relative content was calculated by peak area normalization method.Results:Drying and freezing treatment had a significant effect on the volatile components of Z. mioga flower bud. A total of 152 volatile components were identified in fresh, frozen and dried Z. mioga flower bud, containing a variety of volatile pharmacodynamic components, mainly olefins, including …
Extraction Of Carum Carvi L.Essential Oil By Supercritical Carbon Dioxide And Its Composition Analysis, Pang Min, Cui Xiu-Ming
Extraction Of Carum Carvi L.Essential Oil By Supercritical Carbon Dioxide And Its Composition Analysis, Pang Min, Cui Xiu-Ming
Food and Machinery
Objective:Optimized extraction technology of Carum carvi L. essential oil and analyzed the volatile components. Methods:Supercritical carbon dioxide was used to extract essential oil from Carum carvi L. seeds and the volatile components of essential oil were analyzed by gas chromatography-mass spectrometry (GC-MS). Results:The suitable extraction conditions of supercritical carbon dioxide were: temperature of extraction kettle 50 ℃, temperature of separation kettle 40 ℃, pressure of extraction kettle 30 MPa, pressure of separation kettle 0.4 MPa, flow rate of carbon dioxide 20 g/min, extraction time 90 min, extraction yield of essential oil was 4.79%. Compared with simultaneous distillation extraction …
Analysis On Volatile Components In Different Parts Of Hedychium Coroarium By Hs-Spme/Gc/Ms, Zhao Yang, Cheng Li, Du Ting, Ye Chong, Mao Han-Bing, Yang Zhan-Nan
Analysis On Volatile Components In Different Parts Of Hedychium Coroarium By Hs-Spme/Gc/Ms, Zhao Yang, Cheng Li, Du Ting, Ye Chong, Mao Han-Bing, Yang Zhan-Nan
Food and Machinery
The volatile components were extracted and identified by solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC/MS), and the relative content of components were analyzed by area normalization. The results showed that 57, 63, and 60 kinds of compounds were identified from the roots, stems and leaves, and flowers of H. coroarium, accounting for 83.864%, 66.624%, 86.912% of the total volatile components, respectively. Among which 36 kinds of were common. The content of β-pinene in the three parts was relatively high. Most of the volatile components isolated from ginger roots, stems and leaves, flowers are mites. In the development …
Determination Of Volatile Aroma Components In Cigarettes And Optimization Of Flavoring Process Of Tobacco, Li Da, Li Xian-Ke, Zhang Tao, Xu Ren-Jie, Yuan Peng, Li Chao
Determination Of Volatile Aroma Components In Cigarettes And Optimization Of Flavoring Process Of Tobacco, Li Da, Li Xian-Ke, Zhang Tao, Xu Ren-Jie, Yuan Peng, Li Chao
Food and Machinery
A method for the determination of 11 volatile substances in cigarette cut tobacco by headspace-stirring rod solid phase microextraction-thermal desorption-gas chromatography-mass spectrometry (HS-SBSE-TD-GC-MS) was established. The parameters were optimized in the tobacco flavoring process, and the sample pretreatment method and thermal desorption operation conditions were optimized. ① Under the control of the optimized experimental conditions, the correlation coefficient R2 was higher than 0.998, and the detection limit and the lower limit of quantitation were 0.052~0.524 μg/g and 0.172~1.684 μg/g, respectively; ② The spike recovery was at 85.2%~97.6% and the relative standard deviation of the determination results was at 2.7%~6.0%; ③ …
The Effect Of Baking Temperature On The Bitter Taste Of Cocoa Beans, Liu Zhe, Liu Zhi-Hua, Wang Ya-Ming, Zhang Feng-Mei
The Effect Of Baking Temperature On The Bitter Taste Of Cocoa Beans, Liu Zhe, Liu Zhi-Hua, Wang Ya-Ming, Zhang Feng-Mei
Food and Machinery
In this experiment, the bitter taste substances of cocoa beans at different baking temperatures were separated, and then analyzed. Based on the concept of sensory evaluation and relative flavor activity value, the main components involved in the formation of bitter taste of cocoa beans were screened out. The change rule of volatile substances of cocoa beans during baking was compared with the technology of pyrolysis GC-MS. The results showed that: ① there were 55 volatile components in the bitter and astringent flavor of cocoa bean extract, including 7 alcohols, 5 acids, 9 esters, 8 aldehydes, 6 ketones and 2 alkenes; …