HS-SPME/GC-MS法分析树莓饮品中挥发性成分

目的分析树莓饮品中的挥发性成分。方法采用顶空固相微萃取和气质联用技术(HS-SPME/GC-MS),结合保留指数法并用峰面积归一化法测定相对百分含量。结果共鉴定出2种挥发性成分,相对含量占挥发性成分总峰面积的98.3%。结论主要挥发性成分为脱氢醋酸(95.34%)和2-乙基-3-羟基-4H-吡喃-4-酮(2.96%)。     

HS-SPME/GC-MS法分析红树莓(哈瑞特斯)果实中挥发性成分

目的分析红树莓(哈瑞特斯)果实中的挥发性成分。方法采用顶空固相微萃取和气质联用技术(HS-SPME/GC-MS),结合保留指数法并用峰面积归一化法测定相对百分含量。结果共鉴定出16种挥发性成分,相对含量占挥发性成分总峰面积的74.72%。结论主要挥发性成分为2-庚醇(22.97%)、(E)-4-(2,6,6-三甲基-1-环己烯-1-基)-3-丁烯-2-酮(14.78%)、(E)-4-(2,6,6-三甲基-2-环己烯-1-基)-3-丁烯-2-酮(10.87%)、(1S)-α-蒎烯(9.13%)等成分。     

固相微萃取/气相色谱/质谱法分析蔓荆子挥发性化学成分

目的:对蔓荆子挥发油的化学成分进行了分析。方法:采用固相微萃取/气相色谱/质谱(SPME/GC/MS)联用技术。结果:分离出81个组分,确认了其中64种组分,并用归一化法测定其相对百分含量,其相对含量占总挥发性组分峰面积的96.85%。结论:主要成分为:α-蒎烯(4.26%)、1,8-桉树脑5.90(%)、芳樟醇(3.59%)、莰烯(4.89%)、丁子香酚(2.18%)、β-石竹烯(14.72%)、β-古芸烯(2.56%)、双环吉马烯(4.35%)、α-雪松醇(11.29%)。     

臭牡丹挥发油成分SPME-GC-MS分析

目的:分析臭牡丹挥发油成分。方法:利用固相微萃取/气相色谱/质谱(SPME/GC/MS)联用技术对臭牡丹的挥发油成分进行了研究。结果:共鉴定出24种成分,占挥发油总成分的92.95%。结论:臭牡丹挥发油主要化学成分是芳樟醇、1-辛烯-3-醇、1-己醇、3-辛酮、苯甲醛等。     

Fate in digestion in vitro of several food components, including some toxic compounds coming from omega-3 and omega-6 lipids

In this study it was proved the formation of oxygenated alpha,beta-unsaturated aldehydes (OαβUAs) of 6, 7, 9 and 10 carbon atoms during the thermal treatment (190 °C with aeration) of a commercial vegetable oil rich in omega-3 and omega-6 acyl groups, which also contained small amounts of added proteins and carbohydrates to produce barbecue aroma when heated. The OαβUAs detected by Solid Phase Microextraction (SPME) followed by Gas Chromatography/Mass Spectrometry (GC/MS) were: 4-hydroxy-2-hexenal, 4-oxo-2-hexenal and 4,5-epoxy-2-heptenals, coming from omega-3 acyl groups; and 4-hydroxy-2-nonenal, 4-oxo-2-nonenal and 4,5-epoxy-2-decenals, coming from omega-6 acyl groups. Mixtures of this oil, either thermodegraded or not, with standard food were submitted to an in vitro digestion model. The study of the digestion products obtained revealed that OαβUAs remained unaltered, being bioaccessible in the gastrointestinal tract and so able to reach the systemic circulation. Besides, it was evidenced that during digestion Maillard, esterification and oxidation reactions take place.     

HS-SPME-GC-MS分析两种南瓜肉挥发性成分

目的: 分析两种南瓜(蜜本和超甜蜜本)肉挥发性成分。 方法: 采用顶空固相微萃取和气质联用技术(HS-SPME-GC-MS),结合保留指数法,首次采用峰面积归一化法计算各化合物的相对百分含量来分析两种南瓜肉的挥发性成分。 结果: 从蜜本南瓜、超甜蜜本南瓜果肉中分别鉴定出29,23个化合物,分别占总峰面积的96.55%,94.04%,其中蜜本和超甜蜜本有23种共有成分。 结论: 蜜本南瓜果肉的挥发性成分以吡喃酮(16.66%)和β-紫罗兰酮(7.44%)含量最高,超甜蜜本南瓜果肉挥发性成分中含量较高的是吡喃酮(14.87%)和棕榈酸(13.20%);蜜本和超甜蜜本南瓜果肉的挥发性成分具有差别。     

固相微萃取与超临界流体萃取艾叶挥发油的GC-MS谱对比分析

目的：探讨固相微萃取（SPME）与超临界流体萃取（SFE）所得南阳艾叶挥发油成分的不同,确定其主含成分及含量,并对其进行分析。方法：分别以SPME与SFE提取艾叶挥发油并以GC-MS进行对比分析。结果：分别以SPME法得到了38种化合物,SFE 法得到了26种化合物,GC-MS分析分别占其总量的95.17%和95.26%;通过对比质谱数据库（NIST,NBS）进行鉴别,前者鉴别出35个组分,后者鉴别出25个;各组分含量均不相同,但最高者均为1,8-桉树脑（分别为18.26%和15.35%）,其他在SPME中依次为2-莰醇（11.58%）、异蒿属（甲）酮（7.15%）及对称二甲基脲（5.12%）;在SFE中依次为异蒿属（甲）酮（12.15%）、2-莰醇（11.38%）及反-罗勒烯（7.03%）。结论：SPME萃取与SFE萃取所得的艾叶挥发油成分差异较大,相较而言SPME具有较明显的优越性。     

Hair analysis for biomonitoring of environmental and occupational exposure to organic pollutants: state of the art, critical review and future needs

This paper presents the current state of the art in human hair analysis for the detection of organic pollutants associated with environmental and occupational exposure. The different chemical classes are reviewed with a special focus set on compounds that were only recently investigated. The importance of methods sensitivity and particularly the influence of this parameter on the results presented in previous publications is highlighted. This report also investigates the relevance of hair analysis as an indicator of subjects' level of exposure and underlines limitations that are still associated with this matrix. This study also presents a critical assessment of some specific aspects presented in the literature as well as future needs to strengthen the position of hair as a relevant biomarker of exposure to be used in epidemiological studies.