GC-MS法测定兴化中葱挥发油中的化学成分

采用水蒸气蒸馏法提取兴化中葱中的挥发油,其得率为0.004％;并用毛细管气象色谱-质谱(GC-MS)法定性鉴别了挥发油中的26种化学成分.含量最高的前5种化合物依次为C15H32 (17.82％),G19H40(16.78％),C13H26O(11.16％),C17H36(10.55％),C18H38(8.60％),而含硫化合物只有6种,约占总量的5.04％.     

Using oily wastewater emulsified fuel in boiler: energy saving and reduction of air pollutant emissions

The limited data for using emulsified oil have demonstrated its effectiveness in reducing flue gas pollutant emissions. The presence of a high concentration of toxic organic compounds in industrial wastewaters always presents significant problems. Therefore, this study was undertaken by using wastewater with COD of 9600 mg/L and total petroleum hydrocarbons-gasoline 440 mg/L for making an emulsified oil (wastewater content 20% with 0.1% surfactant) to evaluate the extent of reductions in both criteria pollutants and polycyclic aromatic hydrocarbons. For comparison, two other systems (heavy oil fuel and water-emulsified oil) were also conducted. The wastewater-emulsified oil fuel results in significant reductions in particulate matter (PM), NO(x), SO2, and CO as compared to heavy oil fuel and similar to those from water/oil emulsified fuel; for PM, it is better in wastewater-emulsified oil. The reductions of total PAH flue gas emissions are 38 and 30% for wastewater- and water-emulsified fuel, respectively; they are 63 and 44% for total BaP(eq), respectively. In addition to reducing flue gas pollutant emissions, the results also demonstrate that the use of wastewater-emulsified fuel in boiler operation provides several advantages: (1) safe disposal of industrial wastewater; and (2) energy savings of about 13%. Thus, wastewater/oil-emulsified fuel is highly suitable for use in boilers.     

不同品种红麻籽油脂肪酸组成的GC-MS分析

分析9个不同品种红麻籽油脂肪酸组成及相对含量的差异。采用索氏提取法提取红麻籽油,并对其进行甲酯化处理后采用气相色谱-质谱联用(GC-MS)技术分析和鉴定红麻籽油脂肪酸组成及相对含量。结果表明:红麻籽含油率在19.63%~22.06%之间;红麻籽油的主要脂肪酸以亚油酸、油酸、软脂酸和硬脂酸为主,其中亚油酸甲酯(Z,Z)含量在31.98%~38.91%,油酸甲酯(E)含量在31.30%~36.93%,软脂酸甲酯含量在19.81%~23.02%,硬脂酸甲酯含量在3.32%~4.22%。因此,红麻籽油是一种典型的油酸-亚油酸型油脂。     

基于GC-MS和GC-O联用法分析佛手精油关键香气成分

研究佛手精油的挥发性物质和关键香气成分。佛手经水蒸气蒸馏法提取精油,利用气相色谱-质谱(gas chromatography-mass spectrometer,GC-MS)结合气相色谱-嗅闻(gas chromatography-olfactometry,GC-O)技术对挥发性物质和香气成分进行分析。GC-MS-O检测出36种挥发性物质,主要成分为D-柠檬烯(34.69%)、γ-松油烯(20.42%)、β-甜没药烯(4.59%)。采用稀释法和强度法分析发现D-α-蒎烯、D-柠檬烯、β-芳樟醇、别罗勒烯、4-松油醇、α-佛手柑烯具有较大的香气强度;D-α-蒎烯、β-蒎烯、β-罗勒烯、橙花乙酸酯、α-佛手柑烯具有较大风味稀释因子。综合分析认为D-α-蒎烯和α-佛手柑烯是佛手精油的关键特征香味成分。     

棉籽油脂肪酸组成分析与评价

以收集于我国棉花主产区的82 份棉籽为实验材料,用全自动索氏浸提装置提取棉籽油,采用气相色谱-质谱联用仪和气相色谱仪对棉籽油脂肪酸组成进行定性和定量分析,探讨不同产地棉籽油脂肪酸组成的差异,并用主成分分析法对棉籽油的特征脂肪酸进行筛选。结果表明,棉籽仁出油率在18.84%～30.28%之间,平均出油率为24.95%。棉籽油中含有13 种脂肪酸,主要以亚油酸（51.99%～60.88%）、棕榈酸（18.30%～25.68%）和油酸（12.28%～18.50%）为主,其中不饱和脂肪酸占73.62%,多不饱和脂肪酸为亚油酸、亚麻酸占57.44%。除十七烷酸外,不同产地的棉籽油脂肪酸含量差异显著,并呈现明显的地域性。豆蔻酸、棕榈酸、棕榈油酸、硬脂酸、油酸、锦葵酸、亚油酸、苹婆酸、二氢苹婆酸和花生酸是棉籽油的特征脂肪酸。     

气相色谱-质谱法测定八角籽挥发油的化学组成

采用水蒸气蒸馏法提取八角籽挥发油,通过气相色谱- 质谱分析手段对广西三种八角籽挥发油的主要成分进行分析比较,用峰面积归一化法确定各组分的相对含量。通过比较研究表明：角花八角籽油的提取率最高,干枝的次之,大红的最低;在化学成分上,三种八角籽油的主要成分因品种的不同而有区别,从三种八角籽的挥发油中共分离出19 种化学成分,大红八角籽油的成分相对单一,主要成分为小茴香灵(49.77%)、α- 香柠檬烯(21.52%)、4- 甲氧基肉桂醛(14.80%);角花八角籽油主要成分为小茴香灵(47.50%)、n- 棕榈酸(16.61%)、4- 甲氧基肉桂醛(4.96%);而干枝八角籽油的成分较为复杂。     

河南鹤壁瓜蒌子和瓜蒌皮中挥发油成分分析

采用减压蒸馏的方法提取瓜蒌子和瓜蒌皮中挥发油成分。采用气相色谱-质谱联用法对河南鹤壁瓜蒌子和瓜蒌皮中挥发油的化学成分进行分离和鉴定。从瓜蒌子共鉴定出13种化合物,主要为醛类(66.58%)、脂肪酸类化合物(12.4665%),还含有少量烃类(2.1819%)、醇类(3.922%)、酮类(2.4887%)、苷类(3.1607%)和三萜类化合物(2.1459%)等,其总和占挥发油的92.82%;从瓜蒌皮中鉴定得到26个化合物,主要为醛类(57.09%)、脂肪酸类(15.04%)、烃类(9.78%)、酮类(4.7%)等化合物,其含量之和占挥发油的93.03%。瓜蒌子和瓜蒌皮挥发油中均含(E,E)-2,4-壬二烯醛、2,4-癸二烯醛、(E)-2-庚烯醛、亚油酸、棕榈酸,角鲨烯。研究结果为瓜蒌类药材产品及食品添加剂的开发提供参考。     

Oxygen Radical Absorbance Capacity of Volatile Oils from Japanese Edible Wild Plants (Diplazium Squamigerum,Laportea Macrostachya,and Vitis Coignetiae)

The volatile oils from the Japanese wild edible plants of Diplazium squamigerum, Laportea macrostachya, and Vitis coignetiae were investigated by capillary gas chromatography and gas chromatography-mass spectrometry. The major components of D. squamigerum oil were linalool (28.7%), palmitic acid (13.9%), and α-terpineol (5.5%); of L. macrostachya oil were palmitic acid (14.1%), nonanal (9.2%), and linoleic acid (8.9%); and of V. coignetiae oil were nonanal (13.2%), geraniol (11.6%), and phenylacetaldehyde (8.5%). These oils were assayed to determine their antioxidant activity by the oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. The oxygen radical absorbance capacity values varied from 1255 ± 393 trolox equivalents (μmol TE/g) for D. squamigerum oil, from 514 ± 65 μmol TE/g for L. macrostachya oil, and from 911 ± 118 μmol TE/g for V. coignetiae oil. The difference in the antioxidant activities among D. squamigerum oil, L. macrostachya oil, and V. coignetiae oil were attributed to their different monoterpene alcohol contents and composition in the samples. These data provided evidence that the volatile oil from Japanese edible plants is a good dietary source of antioxidants.     

圆角桉叶精油的化学成分(英文)

采用水蒸汽蒸馏法提取圆角桉叶精油,通过气相色谱-质谱(GC-MS)联用法分析鉴定两者的化学成分及质量分数。圆角桉叶精油共鉴定出51种化合物,占总离子流出峰面积的96.17%,主要成分为1,8-桉叶油素(28.46%),其后是β-蒎烯(12.21%)、α-蒎烯(11.00%)、蓝桉醇(7.27%)、α-松油醇(6.59%)、柠烯(5.34%)、香树烯(3.92%)、4-松油烯醇2.08%)、表蓝桉醇(1.77%)。     

野生糙苏籽挥发油化学成分的分析

用水蒸汽蒸馏法从野生糙苏籽中提取挥发油,利用气相色谱- 质谱联用技术对其挥发油中的化学成分进行分离和结构鉴定,运用气相色谱面积归一化法确定各个成分的相对百分含量。从糙苏籽的挥发油中鉴出56 种成分,其主要成分为α- 里哪醇(13.38%)、石竹烯氧化物(11.21%)、1- 辛烯-3- 醇(8.38%)、邻苯二甲酸二异丁酯(8.22%)、亚麻酸乙酯(6.21%)等。对糙苏籽的挥发油进行了抗氧化实验和抗菌实验,结果表明糙苏籽挥发油对·OH 有明显的清除作用,糙苏籽的挥发油对实验菌株均有明显的抑制和灭活作用,特别是大肠杆菌ATCC25922 株和肺炎球菌32201 株的抑制作用表现得更为显著。     

落葵籽油的提取及其气相色谱质谱联用分析

采用有机溶剂浸提(SE)、微波辅助旋转回流提取(ME)和超声波提取(UE)三种方法提取落葵籽油并进行气相色谱质谱联用(GC-MS)分析。结果表明,ME法和UE法的提取率十分接近,分别为15.06%、15.09%,均高于SE法的提取率9.20%;经GC-MS分离鉴定,SE法、ME法和UE法提取的落葵籽油分别有14、11、21种成分,其中共有成分为11种;脂肪酸相对含量占总含量85%以上,其中饱和脂肪酸相对含量占总含量25%以上,主要成分为棕榈酸(18%),不饱和脂肪酸相对含量占总含量60%以上,主要成分为油酸(31%)和亚油酸(23%)。     

Chemical composition and antimicrobial activities of essential oil from the peel of bingtang sweet orange (Citrus sinensis Osbeck)

The chemical composition of the essential oil obtained from the peel of Bingtang sweet orange ( Citrus sinensis Osbeck) was analysed by gas chromatography and gas chromatography/mass spectrometry (GC/MS). Twenty-seven components were identified. The monoterpenes and sesquiterpene hydrocarbons with 96.03% (w/w) of the total oil were the principal compound groups. Among which, limonene was observed dominant (77.49%), followed by myrcene (6.27%), α-farnesene (3.64%), γ-terpinene (3.34%), α -pinene (1.49%), sabinene (1.29%) and other minor components. Results by disc diffusion method and minimum inhibitory concentration (MIC) determination method showed that the essential oil had a wide spectrum of antimicrobial activities against Staphylococcus aureus , Penicillium chrysogenum , Bacillus subtilis, Escherichia coli and Saccharomyces cerevisiae , with their inhibition zones ranging from 14.57 mm to 23.37 mm and the MIC ranging from 4.66 μL mL⁻¹ to 18.75 μL mL⁻¹.     

三种植物精油的成分分析及其抑菌活性比较

为比较柠檬草、茉莉花、姜黄三种植物精油的组成成分及其抑菌活性,本试验采用气相色谱-质谱联用仪（GC-MS）分析样品成分,进而通过滤纸片法和梯度稀释法分析样品的抑菌能力。试验结果表明：姜黄精油主要特征成分为姜黄酮（12.87%）、芳姜黄酮（38.53%）和姜酮（20.36%）,具有抑菌活性的成分包括莰烯（2.38%）等;柠檬草精油的主要成分为柠蒙烯（12.72%）、柠檬醛（8.52%）和异松油烯（17.53%）,具有抑菌活性的成分包括柠檬醛（8.52%）等;茉莉精油的主要特征成分为芳樟醇（11.88%）、乙酸苄酯（9.31%）和肉桂醛（31.87%）,具有抑菌活性的成分包括肉桂醛（31.87%）等。柠檬草精油、茉莉精油、姜黄精油对金黄色葡萄球菌的抑菌圈直径分别为20.10 mm、10.22 mm、7.84 mm,阳性对照的乳酸链球菌素抑菌圈直径则为13.40 mm。上述三种植物精油均包含具有一定抑菌活性的物质,且在抑菌圈试验中表现出抑菌性,与乳酸链球菌素相比,抑菌效果从强到弱依次为柠檬草精油>茉莉精油>姜黄精油。     

万寿菊叶精油的提取及化学成分分析

采用水蒸气蒸馏法提取黑龙江产万寿菊叶精油,通过单因素和正交试验,研究万寿菊叶精油提取的最佳工艺条件。结果表明：最佳工艺条件为料液比1:6、蒸馏时间5h、加热温度1 1 0 ℃,此条件下精油的产率为0.0944%。采用气相色谱- 质谱法对精油的化学成分进行分析,共分离出31 个峰,鉴定出其中的29 个化合物,占总峰面积的93.55%。主要成分有异松油烯(37.02%)、2- 异丙基-5- 甲基-3- 环己烯-1- 酮(14.08%)、柠檬烯(13.08%)、β- 罗勒烯(8.78%)、石竹烯(4.18%)。     

超临界-CO2 萃取燕麦麸油及其脂肪酸分析

采用正交试验考察超临界CO2 萃取燕麦麸皮中燕麦油的最佳工艺技术参数,用GC-MS 分析燕麦麸油的脂肪酸组成。结果表明：CO2 超临界萃取的最佳工艺参数为压力15MPa、温度35℃、时间3h,所得燕麦麸油澄清透明,呈金黄色,具有特殊的麦香味。超临界CO2 萃取燕麦麸油中的脂肪酸主要有棕榈酸17.60% 、硬脂酸1.32%、油酸40.15%、亚油酸37.55%、亚麻酸1.89% 和反油酸1.52%;而石油醚萃取燕麦麸油中的脂肪酸主要有15.90%、1.67%、38.38 %、41.67%、1.63% 和1.32%。超临界CO2 萃取与石油醚萃取燕麦麸油中的总不饱和脂肪酸分别占81.11% 和83.00%。     

超临界CO2萃取黑莓籽油及其成分分析

目的:以黑莓籽为原料,用超临界CO2萃取法提取黑莓籽油,并测定其成分。方法:采用超临界CO2萃取方法提取黑莓籽油,通过正交试验对影响提取过程的参数进行优化,确定黑莓籽油提取的最佳工艺条件,并用气相色谱-质谱法分析黑莓籽油的脂肪酸组成。结果:超临界CO2流体萃取黑莓籽油的最佳工艺条件为萃取温度35℃、萃取压力30MPa、分离压力12MPa、分离温度55℃,此条件下黑莓籽油的得率达16.10%,其脂肪酸组成为软脂酸5.38%、硬脂酸3.53%、油酸13.70%、亚油酸60.48%、亚麻酸11.16%,总不饱和脂肪酸含量85.3 4%。     

水酶法联产核桃油和核桃多肽工艺优化及油脂脂肪酸分析

为提高核桃的综合利用率,优化了水酶法联产核桃油和核桃多肽的工艺条件,并分析了油脂的脂肪酸组成。通过比较4种不同的蛋白酶与纤维素酶复配对核桃提油率和多肽产量的影响,确定最佳酶组合;在此基础上,通过单因素和L₁₈（35）正交试验研究了pH、酶解温度、酶解时间、料液比和加酶量对核桃提油率以及多肽产量的影响,得出最佳工艺条件;利用气相色谱技术分析了核桃油的脂肪酸组成。结果表明,木瓜蛋白酶与纤维素酶复配（2:1,w/w）为最佳酶组合;水酶法制备核桃油和核桃多肽的最佳联产工艺条件为:加酶量3.0%,料液比1:5（g/mL）,pH5,时间3.0 h,温度60 ℃;在此工艺条件下,核桃提油率可达53.37%,多肽产量为4.01 mg/g。气相色谱测定结果表明,核桃油中共检测出5种脂肪酸,分别为亚油酸（62.26%）、油酸（18.64%）、α-亚麻酸（10.57%）、棕榈酸（6.00%）、硬脂酸（2.53%）;核桃油以不饱和脂肪酸为主,其总含量高达91.47%,其中多不饱和脂肪酸含量为72.83%,单不饱和脂肪酸含量为18.64%。该工艺可为水酶法联产核桃油和核桃多肽的产业化应用提供参考。     

两种不同酯化方法分析荞麦中脂肪酸成分

采用索氏提取法对荞麦油进行了提取,分别采用两种方法进行甲酯化处理,以气相色谱-质谱联用仪进行了分析,对脂肪酸组成和含量进行了比较。结果表明:两种酯化方法分别鉴定出8种脂肪酸,占荞麦油总量的98.64%和99.97%;方法1鉴定出的主要脂肪酸为:棕榈酸占脂肪酸总量的15.92%,亚油酸占脂肪酸总量的30.37%,油酸占脂肪酸总量的35.32%;方法2鉴定出的棕榈酸占脂肪酸总量的35.66%,亚油酸占脂肪酸总量的11.75%,油酸占脂肪酸总量的33.26%。     

Comprehensive Analysis of Valeriana officinalis L. Essential Oil using GC-MS Coupled with Integrated Chemometric Resolution Techniques

Chemometric resolution techniques are implemented to full analysis of Valeriana officinalis L. essential oil with gas chromatography-mass spectrometry. Multivariate curve resolution-alternating least square was used to obtain pure elution and mass spectral profiles of components in peak clusters. Other chemometric resolution techniques were used to overcome the problems of baseline offset, retention time shifts, asymmetric peaks, and overlapped/embedded peaks. The 65 components of the essential oil were identified with gas chromatography-mass spectrometry and direct similarity search. Nevertheless, this number was expanded to 106 components with the aid of chemometrics. The most important identified components of the Iranian Valeriana officinalis L. were Valerianol (12.55%), (Z)-valerenyl acetate (12.19%), valerenal (11.27%), α-kessyl acetate (11.06%), and valeranone (4.11%). Despite previous studies, the result indicated that the chemometric resolution techniques were necessary to obtain the mass spectra and chromatographic profiles of almost all components of the essential oil.     

调味香料荜茇精油中清除游离基活性成分的快速筛选

利用超快速气相色谱电子鼻（gas chromatography-based electronic nose,GC-E-nose）技术快速鉴定调味香料荜茇精油（essential oil from Piper longum L.,EOPL）的化学成分,并通过GC-E-nose结合化学法,在未经单体分离的条件下,对EOPL中的化学成分清除1,1-二苯基-2-三硝基苯肼（1,1-dipheny1-2-picrylhydrazyl,DPPH）自由基、2,2’-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐（2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS）阳离子自由基和羟自由基活性进行评价。结果表明,EOPL的主要成分为大根香叶烯（26.04%）、石竹烯（13.57%）、顺式-茴香脑（8.87%）和β-甜没药烯（7.32%）。EOPL各组分清除自由基的活性有很大差异,在所有精油成分中顺式-茴香脑、氧化石竹烯和右旋萜二烯对DPPH自由基、ABTS阳离子自由基和羟自由基具有最强的清除活性,清除率分别达到78.1%、87.0%和71.6%。为了验证GC-E-nose对精油成分鉴定的可行性,同时采用气相色谱-质谱联用技术对EOPL的化学成分进行分析,符合度高达89.7%。