Bioactive compounds and antioxidant activities of the Korean lotus leaf (Nelumbo nucifera) condiment: volatile and nonvolatile metabolite profiling during fermentation

Recent studies have shown that lotus (Nelumbo nucifera) leaf has various pharmacological effects. However, there have been no scientific investigations into these leaves as a fermented crude liquid. This study compared the in vitro antioxidant capacity of lotus leaf‐fermented broth (LLFB) with that of 57° Brix sugar broth (SB) as a control over a period of 6 months based on 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity, ferric ion reducing power, superoxide dismutase‐like activity, tyrosinase inhibition and nitrite scavenging activity. The dominant species during fermentation process were Leuconostoc lactis and Saccharomyces cerevisiae for LLFB. A total of thirty‐six metabolites such as alkaloids, fatty acids, organic acids, phenolics, sugar and sugar derivatives, ethyl esters and monoterpenoids differed between SB and LLFB using gas chromatography–mass spectrometry. Meanwhile, nine volatile compounds in LLFB contributed pleasant, slightly sweetish and fruity odour of condiment and sensory evaluation score of 4.06 ± 1.52 in the proportion of 1:9 LLFB/water.     

Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse-cured duck processed by high pressure,as well as its impact on physicochemical and sensory attributes

As a decisive attribute, flavour could be influenced by HP treatments through multiple physical and chemical pathways within the high pressure (HP)-assisted meat curing process. This investigation aimed to identify the major pathway influencing volatile flavour patterns of two representative vinasse-cured duck (VCD) products with HP treatments (150–300 MPa/15 min), including wet and dry types, by employing headspace fingerprinting as an untargeted approach. Results suggested that HP treatments greatly lowered moisture contents and increased Warner-Bratzler shear force and thiobarbituric acid reactive substances of the cured samples. According to multivariate models, the volatile flavour patterns of the HP-processed VCD could be clearly separated from the unprocessed samples, but the VCD pressurised at different intensities represented similar volatile fingerprinting, which was validated by e-nose analysis. The discriminant analysis (OPLS-DA) model outlined vinasse-derived ethanol, acetic acid, 3-methyl-1-butanol, 2-methyl-1-butanol, phenethyl alcohol and 2-methyl-3-octanone as the major discriminant aromas across the unpressurised and pressurised samples.     

数字下变频器GC1012B原理及配置方法

数字下变频技术是软件无线电的一项核心技术,其性能的好坏直接影响数字接收机的精度。GC1012B是美国TI公司推出的新型数字下变频器。文中从GC1012B的结构特点和内部功能框图出发,分析其工作原理,并介绍GC1012B几个主要寄存器的配置方法,从而实现对频率、滤波模式、增益大小等参数的设置。最后给出了一个具体配置实例作为参考。     

甲醇氧化羰化制碳酸二甲酯产物气相色谱分析

以Chromosorb 10 1为固定相 ,气相色谱法分析甲醇氧化羰化制碳酸二甲酯产物中水、甲醇、乙酸甲酯和碳酸二甲酯等组份的含量 ,考察了柱温 ,载气流量对分离度的影响 ,确定了适宜的分析条件 ,并用校正面积归一化法定量。该方法操作简便 ,快速 ,精度高 ,重现性好     

A Study on NMR and GC/MS Spectra of the Isomers of Linear Hexyl Naphthalene

The GC/MS and NMR analysis of the reaction products of naphthalene with 1-bromohexane were reported. The products obtained were suggested to have six isomers of linear hexylnaphthalene and the structure of each isomer was determined by GC/MS and NMR spectra. For the first time, the unique chemical shift data were obtained. The content of each isomer calculated by ¹H NMR and ¹³C NMR spectra was consistent with that by GC/MS spectra, which confirmed the accuracy of NMR data.     

泥土中微量六氯环戊二烯的气相色谱分析

采用SE 3 0为固定液进行色谱柱分离 ,用外标定量法测定泥土中的微量六氯环戊二烯 ,结果最小检知量为 0 .18× 10 - 6 ,相关系数为 0 .99992。     

玫瑰油化学成分分析和电子香味分析

为区分不同档次的玫瑰油,利用GC/MS法对高、中档玫瑰油进行了化学成分的定性和定量分析,分别鉴定出63和72种化合物。并对这2种玫瑰油和1种待测样品进行了电子香味扫描,确定电子鼻在玫瑰油档次辨别中的作用。     

国产灯用煤油中芳烃的分析

利用ＳＱ－２０６气相色谱议和ＨＰ５８９０Ⅱ／５９７１Ａ色质联用分析仪（ＧＣ／ＭＳ）对国产灯用煤油进行了分析，检测出煤油中的各类芳烃，并用校正归一法求出大庆煤油中烷基苯含量为３．６％，萘的衍生物为４％，总芳烃含量１０．６％，为灯用煤油脱除芳烃制备无芳烃煤油的研究提供了试验依据。     

Effects of organic farming on minerals contents and aroma composition of Clemenules mandarin juice

Consumers demand organic products because they believe that the organic products are more flavorful and respectful to the environment and human health. The effects of organic farming on the minerals contents and aroma composition of Clemenules mandarin juices were studied. Minerals (Fe, Cu, Mn, Zn, Ca, Mg, K, and Na) were quantified using atomic absorption-emission spectroscopy, while volatile compounds were extracted using the dynamic headspace technique and were identified and quantified by GC–MS. In general, organic farming produced a mandarin juice with a higher quality than that produced by conventional agricultural practices. Higher concentrations of both minerals and positive volatile compounds were found in the organic juice, while the formation of off-flavors was higher in the conventional juice, although threshold values were not reached.