7 Benzene Aroma

合集下载

辟谣!兰香子致癌明列子致癌,解疑答惑,放心享受吧

辟谣!兰香子致癌明列子致癌,解疑答惑,放心享受吧

首先,先为大家解读,兰香子,又名明列子,罗勒籽,九层塔.它的英文名字是basil seed.致癌不致癌请往下:基本原理:由于罗勒种在胃中膨胀,因此消除了饥饿感,达到控制过度饮食的目的。

功效:便秘口臭清凉降火肠胃不适降低胆固醇等罗勒籽遇水冲泡、其种籽外面会出现白色的粘膜物(果胶)用热水冲泡速度更快。

一般皆用冷开水冲泡、方便、迅速。

在冲泡的容器内,若用手指触摸时,可以感觉到那一层透明却看不见的保护膜存在。

因此在肠胃疾病、十二指肠溃疡方面,消费者反应相当肯定。

有见水会膨胀,并把水分保存住的功能。

不被胃肠等消化器官吸收,吸收水份后的胶状外皮可以将附着在肠壁的废物吸收之后排出体外,是保持良好体内环境的好帮手。

每天饭前30-60分钟,以4g-8g的量用冷开水或温水吞服(勿嚼)。

或者用水泡膨胀后食用。

和水果酸奶等食品一起食用味道更好!在泰国罗勒种子用于美容,膨胀成啫喱状的种子加入椰奶做为甜品食用。

那种特殊的口感令人回味无穷。

每天以4g-8g的量加入液体糖椰奶等一起食用。

好了,这些大家应该都见过了..这是普遍能查看的到的..转自百度百科..有兴趣可以自己去百度…接下来我要给大家分析分析关于兰香子致癌的谬论!首先..是兰香子致癌说的原文…请看最近网上开始流行明列子basil seed的减肥方法,但不久之后就有负面的消息出来说明列子会致癌其中致癌的物质叫做estragol(草蒿脑)(1981年世界粮农组织和世界卫生组织的食品添加剂联合专家委员会(JECFA)确认明列子(basil seed)中的estragole成份直接会导致肝癌:“。

Estragole及其代谢产物在细菌实验中被证明是致突变物并且在一种老鼠中会引起肝癌。

但现有的毒性研究还不足以给出每日允许摄入量。

委员会建议在确定每日允许摄入量之前进行一个对该物质潜在致癌性的长期研究。

”(世界卫生组织,1981)。

sweet basil(明列子就是这个植物的种子)的油中,estragole含量达20%-43%。

世界卫生组织癌症研究机构三类致癌物清单

世界卫生组织癌症研究机构三类致癌物清单

2013 2010 2013 2010 2010 2010 2010 2010 2013 2010 2010 2010 2010 2010 1999 1999 1987 1999 1999 1999 1999 1999 1999 1992 1987 1987 1999 1999 1999 2006 1999 1987 1991 2010 1987 1987 1987 1987 2017 2017 1987
3类致癌物清单(共502种)
3类致癌物:对人类致癌性可疑,尚无充分的人体或动物数据。 序号 英文名称 中文名称 1 Acenaphthene 二氢苊 Acepyrene (3,4Acepyrene (3,4-二氢环戊二烯并[cd] 2 dihydrocyclopenta[cd]pyre 芘]) ne) 3 Aciclovir 阿昔洛韦 4 Acridine orange 吖啶橙 5 Acriflavinium chloride 吖啶黄 6 Acrolein 丙烯醛 7 Acrylic acid 丙烯酸 8 Acrylic fibres 丙烯酸(类)纤维 Acrylonitrile-butadiene9 丙烯腈-丁二烯-苯乙烯共聚物 styrene copolymers 10 Actinomycin D 放线菌素D 11 Agaritine 伞菌氨酸(蘑菇氨酸) 12 Aldicarb 涕灭威 13 Allyl chloride 烯丙基氯 14 Allyl isothiocyanate 异硫氰酸烯丙酯 15 Allyl isovalerate 异戊酸烯丙酯 16 Amaranth 苋菜红 1-Amino-217 1-氨基-2-甲基蒽醌 methylanthraquinone 18 4-Amino-2-nitrophenol 4-氨基-2-硝基苯酚 19 2-Amino-4-nitrophenol 2-氨基-4-硝基苯酚 20 2-Amino-5-nitrophenol 2-氨基-5-硝基苯酚 21 2-Amino-5-nitrothiazole 2-氨基-5-硝基噻唑 22 5-Aminoacenaphthene 5-氨基二氢苊 23 2-Aminoanthraquinone 2-氨基蒽醌 24 11-Aminoundecanoic acid 11-氨基十一酸 25 Amitrole 杀草强 26 Ampicillin 氨苄青霉素 27 Anaesthetics, volatile 有挥发性的麻醉药 Angelicin plus ultraviolet 28 白芷素伴紫外线A辐射 A radiation 29 Aniline 苯胺 30 Anthanthrene 二苯并[cd,jk]芘 31 Anthracene 蒽 32 Anthranilic acid 邻氨基苯甲酸 33 Antimony trisulfide 三硫化二锑 34 Apholate 环磷氮丙啶 Arsenobetaine and other organic arsenic compounds 砷甜菜碱和人不能代谢的其它有机 35 that are not metabolized in 砷化合物 humans 36 Atrazine 阿特拉津 37 Aurothioglucose 金硫葡糖 38 2-(1-Aziridinyl)ethanol 2-1-吖丙啶乙醇 39 Aziridyl benzoquinone 氮丙啶基苯醌 40 Azobenzene 偶氮苯 时间(年) 2010 2010 2000 1987 1987 1995 1999 1987 1987 1987 1987 1991 1999 1999 1999 1987 1987 1987 1993 1993 1987 1987 1987 1987 2001 1990 1987 1987 1987 2010 2010 1987 1989 1987 2012 1999 1987 1987 1987 1987

基于_HS-GC-IMS_的无核黄皮果实挥发性风味物质分析

基于_HS-GC-IMS_的无核黄皮果实挥发性风味物质分析

热带作物学报2022, 43(8): 1686 1695Chinese Journal of Tropical Crops基于HS-GC-IMS的无核黄皮果实挥发性风味物质分析孟祥春1,耿星1,2,黄泽鹏1,贺立红21. 广东省农业科学院果树研究所/农业农村部南亚热带果树生物学与遗传资源利用重点实验室/广东省热带亚热带果树研究重点实验室,广东广州 510640;2. 仲恺农业工程学院农业与生物学院,广东广州 510225摘要:为明确无核黄皮挥发性风味化合物组分,采用顶空气相-离子迁移色谱(headspace-gas chromatography-ion mobility spectrometry, HS-GC-IMS)技术,并结合挥发性化合物的指纹图谱、峰强度及主成分分析(principal component analysis, PCA),测定分析并比较4个不同成熟度无核黄皮果实的挥发性风味化合物组分差异。

从无核黄皮果实中共鉴定出60个已知的和3个未知的挥发性风味化合物,已知的挥发性风味化合物包含13种醛类、12种醇类、9种烯烃类、6种酮类、2种酯类、2种醚类、1种苯和1种乙酸。

挥发性风味物质指纹图谱显示,在特有的风味化合物方面,STAGE2的种类最多,STAGE4次之,STAGE1仅有2种,而STAGE3无明显的特有风味化合物。

此外,STAGE1与STAGE2共有的风味化合物种类最多,STAGE3与STAGE4仅共有乙酸和乙醇。

各化合物的信号峰强度值显示,各成熟度果实中含量均较为丰富的有己醛、戊烯醛、乙烯醇、石竹烯、α-水芹烯、柠檬烯、1-戊烯-3-酮和丁香酚甲醚。

丁香酚甲醚和乙烯醇的峰强度最高,且表现为随果实成熟度的增强,其相对含量逐渐降低。

主成分分析(PCA)显示不同成熟度果实的挥发性风味组分各自聚类,但STAGE1与STAGE2、STAGE3与STAGE4的距离分别较近。

无核黄皮果实中主要的挥发性风味化合物是醛类和醇类,其次是烯氢类和酮类,不同成熟度果实分别具有共同的及特有的挥发性风味化合物特征峰区域,成熟度越接近,其风味化合物的组成也较为相近。

HP-SPME-GC-MS结合ROAV_分析新疆不同小麦品种面粉主要挥发性成分

HP-SPME-GC-MS结合ROAV_分析新疆不同小麦品种面粉主要挥发性成分

麦类作物学报 2023,43(5):640-649JournalofTriticeaeCropsdoi:10.7606/j.issn.1009 1041.2023.05.13网络出版时间:2023 05 12网络出版地址:https://kns.cnki.net/kcms/detail/61.1359.s.20230511.1154.002.html犎犘 犛犘犕犈 犌犆 犕犛结合犚犗犃犞分析新疆不同小麦品种面粉主要挥发性成分毛红艳,于明,祖力皮牙·买买提,岳丽(新疆农业科学院粮食作物研究所,新疆乌鲁木齐830091)摘 要:为了解新疆小麦面粉挥发性成分组成,用顶空固相微萃取气相色谱 质谱联用技术(headspacesolidphasemicroextractiongaschromatography massspectrometry,HS SPME GC MS)测定12个小麦品种的挥发性物质构成,结合相对气味活度值(relativeodoractivityvalue,ROAV)、主成分分析(principalcomponentanalysis,PCA)和聚类分析,分析新疆不同小麦品种面粉中的关键香气成分构成差异。

结果表明,12个小麦面粉样品中共鉴定出143种挥发性化合物,其中烷烃类50种,烯烃类8种,醛类13种,醇类28种,酮类16种,酯类7种,酸类4种,苯类9种,其他化合物8种。

ROAV分析发现不同小麦品种面粉主要挥发性物质有12种:己醛、壬醛、反 2 辛烯醛、癸醛、(E,E) 2,4 壬二烯醛、1 辛烯 3 醇、2 正戊基呋喃、正己醇、1 壬醇、6 甲基 5 庚烯 2 酮、3 辛烯 2 酮、γ 壬内脂。

主成分和聚类分析表明,春小麦、冬小麦分别聚为一类。

关键词:新疆小麦;HP SPME GC MS;ROAV;主成分分析;聚类分析中图分类号:S512.1;S311 文献标识码:A 文章编号:1009 1041(2023)05 0640 10犃狀犪犾狔狊犻狊狅犳犕犪犻狀犉犾犪狏狅狉犛狌犫狊狋犪狀犮犲狊犻狀犡犻狀犼犻犪狀犵犠犺犲犪狋犉犾狅狌狉狊犫狔犎犘 犛犘犕犈 犌犆 犕犛犆狅狌狆犾犲犱狑犻狋犺犚犗犃犞犕犃犗犎狅狀犵狔犪狀,犢犝犕犻狀犵,犣犝犔犐犘犐犢犃犕犪犻犿犪犻狋犻,犢犝犈犔犻(ResearchInstituteofGrainCrops,XingjiangAcademyofAgriculturalSciences,Urumqi,Xinjiang830091,China)犃犫狊狋狉犪犮狋:InordertostudythecompositionofvolatilecomponentsinXinjiangwheatflours,thecom positionofvolatilecomponentswasdeterminedbyheadspacesolidphasemicroextractiongaschroma tography massspectrometry(HS SPME GC MS).Combinedwiththecalculationandanalysisofrela tiveodoractivityvalue(ROAV),principalcomponentanalysis(PCA)andclusteranalysis,thecompo sitiondifferencesofkeyaromacomponentsinXinjiangwheatflourswereclarified,soastoprovideatheoreticalbasisforthecontrolofflavorqualityofwheatflour.Theresultsshowedthat143volatilecompoundswereidentifiedin13wheatfloursamples,including50alkanes,8alkenes,13aldehydes,28alcohols,16ketones,7esters,4acids,9benzenes,and8othercompounds.AccordingtoROAVanalysisofthe13differentwheatvarieties,therewere12mainvolatilesubstances:Hexanal,Non anal,(E) 2 Octenal,Decanal,(E,E) 2,4 nonadienal,1 octene 3 alcohol,2 pentyl furan,1 Hex anol,1 Nonanol,6 methyl 5 heptene 2 one,3 octene 2 one,anddihydro 5 pentyl 2(3H) Furanone.PCAandclusteranalysisshowedthatspringwheatandwinterwheatwereindividuallyclusteredintodifferentgroups.犓犲狔狑狅狉犱狊:Xinjiangwheat;HP SPME GC MS;ROAV;Principalcomponentanalysis;Clusteranalysis收稿日期:2022 07 16 修回日期:2022 10 10基金项目:新疆维吾尔自治区自然基金资助项目(2021D01B63);中央引导地方科技发展专项(ZYYD2022B14);新疆农业科学院自主培育项目(nkyzzkj 005)第一作者E mail:maohongyan1226@126.com通讯作者:于明(E mail:2435742497@qq.com)Copyright©博看网. All Rights Reserved. 小麦是仅次于玉米的第二大粮食作物,全球年总产约7490×108kg。

三种不同类型的丝瓜果实香气物质解析与比较

三种不同类型的丝瓜果实香气物质解析与比较

2021, Vol.37, No.7
丝瓜为葫芦科(Cucurbitaceae)丝瓜属(Luffa Mill.) 蔬菜作物,嫩瓜可食用,具有较高的营养和药用价值, 老瓜中的丝瓜络可作为工业原料[1],在我国的南北各 地均有广泛的种植面积。根据前期报道丝瓜分布有普 通丝瓜(L.cylindrica Roem.)和有棱丝瓜(L.acutangula Roxb.)2 个栽培种[2],其中有棱丝瓜依据果实的果形 皮色又主要分为长棒绿青色的双青类型和短棒绿白色 的大肉类型,是我国主要的瓜类蔬菜[3,4]。广东、广西、 海南等以栽培有棱丝瓜为主, 其他地区以栽培普通丝 瓜为主[5]。有棱丝瓜和普通丝瓜之间存在显著的性状 差异,并且具备多种互补的优良性状[4],前期研究者 更多的关注于两者的农艺性状。目前,随着产业快速 发展和消费者对蔬菜营养品质要求的增长,蔬菜产品 的品质性状得到越来越密切的关注。有棱丝瓜和普通 丝瓜在品质性状方面同样存在较大的差异,黎炎等分 析比较了 9 个丝瓜品种多糖含量,发现普通丝瓜的多 糖含量比有棱丝瓜的多糖含量高,并且丝瓜的各营养 器官多糖含量差异较大,其中商品瓜中含量最高[6]。 因此,对普通丝瓜和有棱丝瓜的品质性状开展更深入 的研究,有益于丝瓜整体育种水平的提高。
现代食品科技
Modern Food Science and Technology
2021, Vol.37, No.7
三种不同类型的丝瓜果实香气物质解析与比较
李俊星 1,2,吴海滨 1,2,罗剑宁 1,陈俊秋 1,赵钢军 1,2,刘小茜 1,农业科学院蔬菜研究所,广东广州 510640)(2.广东省蔬菜新技术研究重点实验室,广东广州 510640)
收稿日期:2021-01-07 基金项目:广东省重点领域研发计划项目(2018B020202007,2020B020220003);广东省科技计划项目(2019A050520002);省级现代农业产业技术体系建设果 菜产业技术体系创新团队(2019KJ110);国家现代农业产业技术体系建设专项(CARS-25-G-36);广东省农业科学院农业优势产业学科团队建设项目(202102TD); 广州市科学研究计划重点项目(201904020012) 作者简介:李俊星(1985-),男,博士,副研究员,研究方向:瓜类蔬菜品质分析及遗传育种 通讯作者:龚浩(1973-),男,研究员,研究方向:瓜类蔬菜遗传育种

制药工程专业英语单词

制药工程专业英语单词

A: antibiotic 抗生的;抗生素antibody 抗体adverse 不利的相反的antitumour 抗癌的asymmetric 不对称的acute 急性的administration 管理,(药的)服法availability 有效性,效力antagonize 拮抗aroma 芳香化合物anticancer 抗癌的a steady-state blood or tissue level稳定态的血液或组织水平B: benzene 苯bioavailability 生物利用度biotechnologic 生物技术的bioengineered 生物工程的C: Caffeine 咖啡因clinical 临床的capsule 胶囊chronic 慢性的chromogenic 发色的colorimetric 比色的coagulate 凝结chirality 手性的controlled release 控释D: dimeric 二聚的dosage 配药剂量digestion 消化力degradation 降解,退化degradation 退化,降级demineralize 去离子E: enzyme 酶extraction 萃取提取ether 醚excretion 排泄分泌efficacy 功效,效验expiration 截止enantiomer 对应异构体F: fermentation 发酵fractionation 分馏G: glucose 葡萄糖glycoside 苷,配糖类gastrointestinal 肠胃道的GMP 药品生产质量管理规范GI tract 肠胃系统H: hormone 激素hypotension 低血压heparin 肝素I: insulin 胰岛素interferon 干扰素intermediate 中间体interdependent 互相依赖的impurity 杂质intestinal 肠的interact 相互作用in vivo/in vitro environment在体内的/体外的环境L: lactone 内酯leach 滤取N: nitrate 硝酸盐nutrient 营养的M:Morphine 吗啡O: optimize 优化onset 开始反应P: pharmaceutical 制药的plasma 血浆pharmacokinetics 药物动力学penicillin 青霉素preclinical 潜伏期的prescription 处方,规定pharmacologically 药理的preservation 保存precipitation 沉淀phosphate 磷酸盐peroral 经口的preservative 防腐的;防腐剂pharmacognosist 生药学家pathology 病理学R: recrystallization 重结晶residue 渣滓racemate 外消旋体rational 理性的S: serum 血浆sterile 无细菌的syrup 糖浆suspension 悬浊液sustain 维持synergies 药的协同作用steroid 甾体化合物sedimentary 沉积的stoichiometric 化学计量的sustained release 缓释systemic effects 系统效应T: therapeutical 治疗学的Toluene 甲苯tumour 肿瘤topical (医)局部的tablet 药片,片剂turbidity 浊度V:valid expiration dates 有效截止日期W: World Health Organization世界卫生组织(WTO)X: xylene 二甲苯A: antibiotic 抗生的;抗生素antibody 抗体adverse 不利的相反的antitumour 抗癌的asymmetric 不对称的acute 急性的administration 管理,(药的)服法availability 有效性,效力antagonize 拮抗aroma 芳香化合物anticancer 抗癌的a steady-state blood or tissue level 稳定态的血液或组织水平B: benzene 苯bioavailability 生物利用度biotechnologic 生物技术的bioengineered 生物工程的C: Caffeine 咖啡因clinical 临床的capsule 胶囊chronic 慢性的chromogenic 发色的colorimetric 比色的coagulate 凝结chirality 手性的controlled release 控释D: dimeric 二聚的dosage 配药剂量digestion 消化力degradation 降解,退化degradation 退化,降级demineralize 去离子E: enzyme 酶extraction 萃取提取ether 醚excretion 排泄分泌efficacy 功效,效验expiration 截止enantiomer 对应异构体F: fermentation 发酵fractionation 分馏G: glucose 葡萄糖glycoside 苷,配糖类gastrointestinal 肠胃道的GMP 药品生产质量管理规范GI tract 肠胃系统H: hormone 激素hypotension 低血压heparin 肝素I: insulin 胰岛素interferon 干扰素intermediate 中间体interdependent 互相依赖的impurity 杂质intestinal 肠的interact 相互作用in vivo/in vitro environment在体内的/体外的环境L: lactone 内酯leach 滤取N: nitrate 硝酸盐nutrient 营养的M:Morphine 吗啡O: optimize 优化onset 开始反应P: pharmaceutical 制药的plasma 血浆pharmacokinetics 药物动力学penicillin 青霉素preclinical 潜伏期的prescription 处方,规定pharmacologically 药理的preservation 保存precipitation 沉淀phosphate 磷酸盐peroral 经口的preservative 防腐的;防腐剂pharmacognosist 生药学家pathology 病理学R: recrystallization 重结晶residue 渣滓racemate 外消旋体rational 理性的S: serum 血浆sterile 无细菌的syrup 糖浆suspension 悬浊液sustain 维持synergies 药的协同作用steroid 甾体化合物sedimentary 沉积的stoichiometric 化学计量的sustained release 缓释systemic effects 系统效应T: therapeutical 治疗学的Toluene 甲苯tumour 肿瘤topical (医)局部的tablet 药片,片剂turbidity 浊度V:valid expiration dates 有效截止日期W: World Health Organization世界卫生组织(WTO)X: xylene 二甲苯A: antibiotic 抗生的;抗生素antibody 抗体adverse 不利的相反的antitumour 抗癌的asymmetric 不对称的acute 急性的administration 管理,(药的)服法availability 有效性,效力antagonize 拮抗aroma 芳香化合物anticancer 抗癌的a steady-state blood or tissue level稳定态的血液或组织水平B: benzene 苯bioavailability 生物利用度biotechnologic 生物技术的bioengineered 生物工程的C: Caffeine 咖啡因clinical 临床的capsule 胶囊chronic 慢性的chromogenic 发色的colorimetric 比色的coagulate 凝结chirality 手性的controlled release 控释D: dimeric 二聚的dosage 配药剂量digestion 消化力degradation 降解,退化degradation 退化,降级demineralize 去离子E: enzyme 酶extraction 萃取提取ether 醚excretion 排泄分泌efficacy 功效,效验expiration 截止enantiomer 对应异构体F: fermentation 发酵fractionation 分馏G: glucose 葡萄糖glycoside 苷,配糖类gastrointestinal 肠胃道的GMP 药品生产质量管理规范GI tract 肠胃系统H: hormone 激素hypotension 低血压heparin 肝素I: insulin 胰岛素interferon 干扰素intermediate 中间体interdependent 互相依赖的impurity 杂质intestinal 肠的interact 相互作用in vivo/in vitro environment在体内的/体外的环境L: lactone 内酯leach 滤取N: nitrate 硝酸盐nutrient 营养的M:Morphine 吗啡O: optimize 优化onset 开始反应P: pharmaceutical 制药的plasma 血浆pharmacokinetics 药物动力学penicillin 青霉素preclinical 潜伏期的prescription 处方,规定pharmacologically 药理的preservation 保存precipitation 沉淀phosphate 磷酸盐peroral 经口的preservative 防腐的;防腐剂pharmacognosist 生药学家pathology 病理学R: recrystallization 重结晶residue 渣滓racemate 外消旋体rational 理性的S: serum 血浆sterile 无细菌的syrup 糖浆suspension 悬浊液sustain 维持synergies 药的协同作用steroid 甾体化合物sedimentary 沉积的stoichiometric 化学计量的sustained release 缓释systemic effects 系统效应T: therapeutical 治疗学的Toluene 甲苯tumour 肿瘤topical (医)局部的tablet 药片,片剂turbidity 浊度V:valid expiration dates 有效截止日期W: World Health Organization 世界卫生组织(WTO)X: xylene 二甲苯。

红枣发酵酒香气成分分析及感官品质评价

红枣发酵酒香气成分分析及感官品质评价

红枣发酵酒香气成分分析及感官品质评价马腾臻,宫鹏飞,史肖,牛见明,王春霞,翟文娟,张波,韩舜愈*(甘肃农业大学食品科学与工程学院,甘肃省葡萄与葡萄酒工程学重点实验室,甘肃省葡萄与葡萄酒产业技术研发中心,甘肃兰州730070)摘 要:以甘肃地区3 个红枣品种(临泽小枣、小口枣和民勤圆枣)为原料酿造红枣酒,测定其基本理化指标和挥发性香气成分,并进行感官评价分析,以期对红枣酒的酿造及枣酒品质分析提供依据。

结果表明:3 种枣酒的理化指标均符合国标要求,但临泽小枣酒样的总酸含量和色度值最高且差异显著;香气成分结合香气轮分析表明,小口枣酒样中的酯类、醇类和萜烯类香气物质含量显著较高,民勤圆枣酒样中酸类和醛酮类香气化合物含量显著较高,大马士酮、苯乙醛、己酸乙酯、乙酸异戊酯、丁酸乙酯和异戊醇可能是构成红枣酒花香、果香和溶剂味的主要成分;感官评价结果显示,小口枣酒样香气最为浓郁优雅,临泽小枣酒样具有较好的色泽和典型性,2 种枣酒的感官品质均较佳,可用于甘肃特色枣酒的生产。

关键词:红枣酒;红枣品种;挥发性成分;香气轮;感官评价Aroma Components and Sensory Properties of Fermented Jujube Wine MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu* (Gansu Key Laboratory of Viticulture and Enology, Research and Development Center of Wine Industry in Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China) Abstract: In this study, Chinese jujube fruit from three varieties (Linzexiaozao, Xiaokouzao and Minqinyuanzao) produced in Gansu province were used to brew jujube wine. The physicochemical parameters, volatile components and sensory properties were analyzed, aiming to provide technical support for jujube wine production and quality analysis. The results showed that physiochemical parameters of all wine samples met the requirements of the national standard of China. Among these, Linzexiaozao jujube wine contained the highest total acid content and highest chroma value. Volatile composition analysis and aroma profile analysis displayed that the contents of esters, alcohols and terpenes were higher in Xiaokouzao wine while the contents of acids, aldehydes and ketons were higher in Minqinyuanzao wine. Damascenone, phenyl acetaldehyde, hexanoate ethyl, acetate isoamyl, butyrate ethyl and isoamyl alcohol could be the main compounds which contribute to the floral, fruity and solvent-like aroma notes of jujube wine. Sensory evaluation indicated that Xiaokouzao wine presented the most intense and elegant aroma, while Linzexiaozao wine showed better color and typicality, and both wines had good sensory quality. The two varieties could be used for the production of domestic jujube wine in Gansu province.Keywords: jujube wine; jujube varieties; volatile compounds; aroma wheel; sensory evaluationDOI:10.7506/spkx1002-6630-20200131-293中图分类号:TS262.6 文献标志码:A 文章编号:1002-6630(2021)04-0247-07引文格式:马腾臻, 宫鹏飞, 史肖, 等. 红枣发酵酒香气成分分析及感官品质评价[J]. 食品科学, 2021, 42(4): 247-253. DOI:10.7506/ spkx1002-6630-20200131-293 MA Tengzhen, GONG Pengfei, SHI Xiao, et al. Aroma components and sensory properties of fermented jujube wine[J].Food Science, 2021, 42(4): 247-253. (in Chinese with English abstract) DOI:10.7506/spkx1002-6630-20200131-293 http:// 收稿日期:2020-01-31基金项目:甘肃省农业产业体系水果加工岗位专家项目(GARS-SG-4)第一作者简介:马腾臻(1989—)(ORCID: 0000-0001-8576-0452),男,讲师,硕士,研究方向为葡萄酒、果酒化学与酿造。

3种花香调节剂对矮牵牛花香性状的影响

3种花香调节剂对矮牵牛花香性状的影响

doidoi:10.3969/j.issn.1002-2481.2022.03.09山西农业科学2022,50(3):346-355Journal of Shanxi Agricultural Sciences 3种花香调节剂对矮牵牛花香性状的影响张雅静1,郝瑞杰1,杨姝婷1,张忠强1,常珺1,邱晨2(1.山西农业大学园艺学院,山西太谷030801;2.山西农业大学城乡建设学院,山西太谷030801)摘要:芳香是花卉重要的观赏性状和品质特征,调控花卉芳香成分的挥发能有效促进芳香植物的合理应用,并提高其经济价值。

为系统地研究外源植物花香调节剂处理对植物花香性状的影响,研究以地毯蓝矮牵牛为试验材料,选用正钒酸钠、槲皮素、甘草酸分别喷施盛花期花朵,同时以喷施清水为对照,并采用顶空固相微萃取和气相色谱-质谱联用技术对处理前后的花朵进行挥发成分的测定。

结果表明,喷施正钒酸钠、槲皮素和甘草酸后地毯蓝矮牵牛花朵总挥发量分别降低93%~98%、92%~94%和72%~93%;对照组中地毯蓝矮牵牛主要挥发成分为苯甲酸甲酯,正钒酸钠、槲皮素和甘草酸处理后主要挥发成分则分别改变为2-甲基丁酸甲酯、β-蒎烯和乙酸乙酯等。

研究所选用的3种外源植物花香调节剂对地毯蓝矮牵牛的主要挥发物苯甲酸甲酯的挥发具有明显的抑制作用,而且能够通过改变挥发物的主要组成成分从而改变矮牵牛的花香性状,该喷施花香调节剂的方法明显降低了矮牵牛浓郁花香,适宜在园艺观赏等应用方面推广。

关键词:矮牵牛;花香成分;气相色谱-质谱联用技术;正钒酸钠;槲皮素;甘草酸中图分类号:S681.6文献标识码:A文章编号:1002-2481(2022)03-0346-10Effects of Three Frarance Regulators on Aromatic Traits of Petunia hybrida FlowerZHANG Yajing1,HAO Ruijie1,YANG Shuting1,ZHANG Zhongqiang1,CHANG Jun1,QIU Chen2(1.College of Horticulture,Shanxi Agricultural University,Taigu030801,China;2.College of Urban and Rural Construction,Shanxi Agricultural University,Taigu030801,China)Abstract:Aroma is an important ornamental trait and quality characteristic of flowers,also regulating volatilization of aromatic components can effectively promote rational application and increase the economic value of aromatic plants.In order to systematically study the effects of application of exogenous floral fragrance regulators on the aromatic traits of plants,in this study,Carpet Blue Petunia hybrida was used as the material.sodium vanadate,quercetin and glycyrrhizic acid were selected to spray on the blooming flowers with clear water as control,then the volatile components of Carpet Blue Petunia hybrida flowers before and after treatments were determined by headspace solid phase microextraction and gas chromatography-mass spectrometry.The results showed that after spraying sodium vanadate,quercetin and glycyrrhizic acid,the total volatilization of Carpet Blue Petunia hybrida flowers decreased by93%-98%,92%-94%and72%-93%,respectively.The main volatiles of the control group Carpet Blue Petunia hybrida was methyl benzoate.In the treatments of sodium vanadate,quercetin and glycyrrhizic acid,the main components were changed to methyl2-methylbutyrate,β-pinene and ethyl acetate,respectively.In short,application of the three floral fragrance regulators in this study significantly inhibited the volatilization of methyl benzoate, the main volatiles of Carpet Blue Petunia hybrida,and could change the aromatic traits of Petunia hybrida by changing the composition of the volatiles.The method of spraying flower fragrance regulator could significantly reduce rich flower fragrance of Petunia hybrida,and was suitable for popularization in horticulture,ornamental and other applications.Key words:Petunia hybrida;aromatic components;gas chromatography-mass spectrometry(GC-MS);sodium vanadate; quercetin;glycyrrhizic acid矮牵牛(Petunia hybrida)是茄科碧冬茄属植物,是观赏性强、应用广泛的重要花卉[1]。

不同基因型可可发酵过程中挥发性香气成分变化规律研究

不同基因型可可发酵过程中挥发性香气成分变化规律研究

热带作物学报2024, 45(3): 564 575Chinese Journal of Tropical Crops不同基因型可可发酵过程中挥发性香气成分变化规律研究岳一轮1,2,秦晓威2*,李付鹏2,钟壹鸣1,2,贺书珍2,白亭玉2,初众21. 海南大学林学院,海南海口 570228;2. 中国热带农业科学院香料饮料研究所/农业农村部香辛饮料作物遗传资源利用重点实验室/海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南万宁 571533摘要:挥发性香气成分组成是可可品质评价的重要指标之一,而发酵是影响可可挥发性香气成分的关键过程。

为揭示不同基因型可可豆发酵过程中挥发性香气成分的变化规律及差异,本研究以ZYP11-9、STS16、ZYP6-11三种不同基因型可可作为试验材料,利用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC/MS)测定可可豆0~7 d发酵过程中的挥发性香气成分,并采用峰面积归一化法计算各成分的相对含量。

结果表明:3种基因型可可豆发酵过程中共鉴定出32种挥发性香气成分,其中2,3-丁二醇、2-庚醇、2-戊醇、3-甲基-1-丁醇、苯乙醇、芳樟醇、乙酸、3-羟基-2-丁酮及2,3,5-三甲基吡嗪9种共有香气物质在不同基因型可可豆发酵过程中的相对含量变化存在显著差异;主成分分析表明,主要香气成分与发酵阶段香气特征之间存在一定相关性,其中2,3-丁二醇、乙酸、芳樟醇、3-羟基-2-丁酮与可可豆发酵阶段香气特征呈正相关,3-甲基-1-丁醇、丁内酯、苯乙酮等香气物质与发酵阶段香气特征呈负相关。

因此,不同基因型可可发酵过程中的香气成分组成及含量变化存在差异,且主要香气成分与发酵阶段存在相关性,这为优质可可新品种选育及应用提供参考依据。

关键词:可可;基因型;发酵;香气成分;顶空固相微萃取中图分类号:TS274;O657.63 文献标识码:AAnalysis of Volatile Aroma Components of Different Genotypes Co-coca Beans During Fermentation PeriodsYUE Yilun1,2, QIN Xiaowei2*, LI Fupeng2, ZHONG Yiming1,2, HE Shuzhen2, BAI Tingyu2, CHU Zhong21. College of Forestry, Hainan University, Haikou, Hainan 570228, China;2. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Minis-try of Agriculture and Rural Affairs / Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropi-cal Spice and Beverage Crops, Wanning, Hainan 571533, ChinaAbstract: The volatile aroma composition is one of the important indexes for cocoa quality evaluation, and fermentation is the key process that affects the volatile aroma composition of cocoa. To reveal the pattern and differences of the vola-tile aroma components during cocoa bean fermentation with different genotypes, three types of cocoa (ZYP11-9, STS16, and ZYP6-11) were used as the test materials, and the headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) was used to determine the volatile aroma components during 0-7 days fermentation of cocoa beans, and the relative contents of each component were calculated by peak area normalization. The results showed that a total of 32 volatile aroma compounds were identified during the fermentation of cocoa beans from the three genotypes, among which 9 consensus aroma compounds, including 2,3-butanediol, 2-heptanol, 2-pentanol, 3-methyl-1-butanol, phenylethyl alcohol, linalool, acetic acid, 3-hydroxy-2-butanone, and 2,3,5-trimethylpyrazine, showed significant differences in the relative contents during the fermentation of cocoa beans from different genotypes; PCA analysis showed that there was some correlation between the main aroma components and the aroma characteristics of the fermentation stage, in which 2,3-butanediol, acetic acid, linalool, 3-hydroxy-2-butanone were positively corre-收稿日期 2022-10-08;修回日期 2022-12-22基金项目 海南省重点研发计划项目(No. ZDYF2021XDNY123);国家重点研发计划项目(No. 2020YFD1001200)。

18830241_不同萃取头对黄冠梨果实香气成分的影响

18830241_不同萃取头对黄冠梨果实香气成分的影响

果实香气成分是果实内呈现各种风味的化合物总称,是影响果实风味品质的重要指标。

果实的芳香气味能通过刺激人体表皮细胞使人产生轻松愉快的感觉,与人体的营养状况和健康水平关系极为密切[1,2]。

目前,梨果实香气成分的研究报道主要集中在香气种类和含量等方面[3~8],而关于不同萃取头对香气成分提取种类的影响研究较少,与黄冠梨相关的报道更少。

以黄冠梨的成熟果实为试材,选用7种萃取头对果实香气成分进行萃取,分析不同萃取头对提取果实香气成分种类的差异性,旨为梨果实香气成分的提取摘要:研究不同萃取头对梨果实香气种类的影响,旨为梨果实香气的提取选择提供科学依据。

采用顶空固相微萃取(headspace solid phace microextraction ,HS-SPME ),结合气相色谱质谱联用(GC-MS )技术,选用7种萃取头对黄冠梨成熟果实的香气成分进行萃取,分析了不同萃取头萃取的果实香气物质种类及其相对含量的差异。

检测结果表明:7种萃取头共萃取到香气成分8类34种,其中,醛类物质7种,醇类物质6种,酯类物质14种,烃类物质1种,酮类物质1种,苯类物质3种,醚类物质1种,酸类物质1种。

进一步对各萃取头萃取到的香气物质进行分析发现,PDMS/DVB (粉色平头,涂层厚度65μm )萃取头和DVB/CAR/PDMS (涂层厚度50/30μm )萃取头萃取到的香气物质种类最多,均达到了21种,且均以醛类物质中的己醛和2-己烯醛相对含量较高;其他5种萃取头萃取到的香气种类和相对含量均较少。

不同萃取头对果实挥发性物质的吸收具有选择性,在黄冠梨果实香气萃取时可选择PDMS/DVB (粉色平头,涂层厚度65μm )萃取头和DVB/CAR/PDMS (涂层厚度50/30μm )萃取头。

关键词:黄冠梨;香气成分;顶空固相微萃取;气相色谱质谱联用(GC-MS )中图分类号:S661.2文献标识码:A 文章编号:1008-1631(2019)01-0031-06收稿日期:2019-01-24基金项目:河北省科技计划自筹经费项目“果树耐盐抗旱、抗寒和香气鉴定技术体系创建及应用”(0504)作者简介:李杰(1985-),女,河北深泽人,助理研究员,硕士,主要从事果实香气物质分析研究。

原料干化对龙眼白葡萄酒品质的影响

原料干化对龙眼白葡萄酒品质的影响

核农学报2024,38(5):0881~0888Journal of Nuclear Agricultural Sciences原料干化对龙眼白葡萄酒品质的影响罗华孙雨露王君 *(山西农业大学食品科学与工程学院,山西太谷030801)摘要:为探究原料干化对所酿葡萄酒品质的影响,以山西省清徐县龙眼葡萄为原料,利用电热恒温鼓风干燥箱进行原料干化处理,并采用带皮、清汁发酵两种方式进行半干型龙眼白葡萄酒的酿制,以未干化葡萄原料所酿葡萄酒为对照,对干化处理过程中葡萄浆果及所酿酒样的基本指标、挥发性风味物质进行监测、分析,并对酒样进行感官品评。

研究表明,干化处理过程中,葡萄原料可溶性固形物含量由初始14.33 °Bx升至26.70 °Bx,可滴定酸含量呈现先降后升趋势,最终达到8.08 g·L-1,pH值略有升高至3.93。

相比对照酒样,干化葡萄所酿酒样酒精度、残糖及可滴定酸含量均有提升;酒样风味物质检测结果表明,干化龙眼葡萄清汁发酵葡萄酒检测到挥发性物质达20种,且具有更多醇类、羰基类物质,柑橘香气及新鲜绿叶香气突出,干化龙眼葡萄带皮发酵酒样香料特征更为明显;感官品评结果表明,原料干化处理使得葡萄酒偏金色调,风味较为复杂,口感更平衡。

综合各项指标得出,龙眼葡萄原料干化后清汁发酵葡萄酒花香更为浓郁,香气复杂度更高,口感香浓,且具有较高的澄清度,表现最佳。

本研究可为龙眼葡萄酿酒多样化提供参考。

关键词:干化;龙眼葡萄;干化葡萄酒;感官质量DOI:10.11869/j.issn.1000⁃8551.2024.05.0881龙眼葡萄(Vitis vinifera L.)是我国栽培的古老品种之一,其品质好、抗性强、鲜食酿酒兼用[1],在我国河北、山东、山西等地被广泛种植。

与其他专用酿酒品种相比,龙眼葡萄果粒大、果皮较薄、颜色较浅,在山西地区含糖量很难达到传统意义上酿酒葡萄的理想值(220~240 g·L-1),所酿葡萄酒多为清爽干白,或用于蒸馏白兰地。

超薄单原子纳米片用于1,2-二氯乙烷电催化产乙烯反应

超薄单原子纳米片用于1,2-二氯乙烷电催化产乙烯反应

第1期刘超华,等.以重整脱戊烷油与裂解加氢汽油为原料的芳烃抽提装置运转工况对比47COMPARISON OF AROMATICS EXTRACTION OPERATIONCONDITIONSOFREFORMINGDEPENTANIZER OILANDHYDROTREATED PYROLYSISGASOLINEASFEEDSLiu Chaohua,Fan Miao(CNOOC Huizhou Petrochemical Co.Ltd.,HuiZhou, Guangdong516086/Abstract:The process of extracting aromatics from depentanizer oll and hydrotreated pyrolysis gasoline units,respectively,mixingthe productsandthen disti l ingto produce benzene and toluene (named as two head and one tall process)was applied for two aromatics extraction units with350kt/a and700kt/a in CNOOC Huizhou Petrochemical Co.Ltd..Based on the actual production data,the process design,raw material compositions,product comprehensive applications,product yields,unit energy consumption,and three reagents consumption for two raw materials were analyzed and compared. The problems in the operation of two sets of extraction units were summarized in order to provide referencefortheproducton managementofsmlarunts.Key Words:depentanzer ol;hydrotreated pyrolyss gasolne;aromatcs extracton;process desgn;benzene;toluene;energyconsumpton♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦超薄单原子纳米片用于1,2-二氯乙烷电催化产乙烯反应近日,大连理工大学与香港理工大学研究团队合作,在1,2-二氯乙烷电催化脱氯方面的研究中取得新进展。

不同方式发酵桑葚果酒的功能性及香气成分比较

不同方式发酵桑葚果酒的功能性及香气成分比较

后又一种新的抗癌物质[7]。但桑葚不利于保藏,桑葚
厂;SW-CJ-1F 型洁净工作台,上海雷韵试验仪器制造
贮藏温度为 6 ℃时,在第 3 d 就会发生腐烂[8],因而以
有限公司。
桑葚鲜果发酵而成的桑葚果酒集天然、营养、保健于 一体,既能使不易贮藏的桑葚得到充分利用,又可丰
1.2 试验方法
富酒类品种、繁荣果酒市场。
萄酒果酒专用 SY 酵母酿造的桑葚果酒检测出 58 种香 汁,添加白砂糖调整糖含量至 240 g/L,添加酵母(300
气成分,曾霞[11]通过对桑葚酒的工艺进行优化得到具
mg/L)于发酵罐中进行发酵,发酵温度 22~26 ℃,当
有 65 种香气成分的桑葚果酒,目前,关于对影响桑葚 糖含量降至 4 g/L 左右时,利用经杀菌的 300 目滤布
含量的提高,还能增加桑葚酒风味物质的多样性。
关键词:桑葚果酒;发酵方式;功能性成分;香气成分
文章篇号:1673-9078(2021)07-278-285
DOI: 10.13982/j.mfst.1673-9078.2021.7.1197
Comparison of Functionality and Aroma Components of Mulberry Wine
桑葚(Mulberry fruit)为桑科落叶乔木桑树(Morus alba L.)的聚花果,又名桑果[1]。桑葚富含生物碱、
收稿日期:2020-12-24 基金项目:贵州省科技支撑计划(黔科合支撑[2019]2317) 作者简介:汪沙(1996-),女,硕士生在读,研究方向:食品工程 通讯作者:卢红梅(1967-),女,博士,教授,研究方向:食品发酵
现代食品科技
Modern Food Science and Technology

写苯的危害作文

写苯的危害作文

写苯的危害作文示例回答如下1:English:Title: The dangers of benzeneIn our daily lives, there is a substance that is little known, but it is everywhere, quietly affecting our health. The substance is benzene, a common organic compound widely used in chemicals, medicine, pesticides and everyday products. However, the harm of benzene cannot be ignored, and its negative effects on the environment and human health deserve our deep thought.First, let's look at the basic properties of benzene. Benzene is a colorless transparent liquid, with a special aroma, volatile, easily soluble in organic solvents. Because of these characteristics, benzene is widely used in industry, such as plastics, synthetic fibers, rubber, detergent, paint, ink and other production can not be inseparable from its figure. However, it is these widespread applications that make benzene one of the important sources of environmental pollution.Benzene in the environment is mainly released into the atmosphere through industrial emissions and the burning of petroleum products. With the rapid development of industry and the surge in the number of cars, benzene emissions are also rising, causing a serious impact on the environment. Benzene can form photochemical smog in the air and participate in the formation of the ozone layer on the surface, which exacerbates the problem of urban photochemical pollution. In addition, benzene may enter water bodies through industrial wastewater and municipal sewage, causing damage to aquatic ecosystems.For the human body, benzene is a toxic substance, long-term contact or inhalation of high concentrations of benzene vapor will cause serious threats to human health. The main harm of benzene includes the following aspects: First, the harm of the hematopoietic system, long-term exposure to benzene can lead to leukopenia, leukemia and other blood diseases; Second, the impact of the nervous system, inhalation of high concentrations of benzene vapor can lead to dizziness, headache, nausea, lethargy and other symptoms, and even coma in severe cases; Third, the damage of the immune system, benzene can reduce the body's immunity, increase the risk of infection; Fourth, the impact of the reproductive system, benzene has a certain toxicity to germ cells, may affect fertility.What's more, benzene is carcinogenic. The International Agency for Research on Cancer has classified benzene as a human carcinogen. Workers with long-termexposure to benzene have a much higher risk of developing leukemia and other malignancies than the general population. Therefore, the contact control and protection measures for benzene are particularly important.What should we do about the dangers of benzene? First of all, the government and relevant departments should strengthen the supervision of benzene-containing products, formulate strict emission standards, and reduce industrial emissions of benzene. Secondly, enterprises should adopt cleaner production technology to reduce the amount of benzene used and improve the recycling rate. Third, consumers should improve their awareness of self-protection, choose low-benzene or benzene-free daily products, and reduce exposure to benzene. Finally, for professionals with benzene in the working environment, necessary personal protective equipment should be provided, regular health checks should be carried out, and health problems should be found and dealt with in a timely manner.Benzene is a kind of universal chemical substance, its harm can not be ignored. We should reduce the use and emission of benzene from the source, strengthen environmental protection and personal protection, in order to protect human health and the sustainable development of the environment. Only in this way can we find health and peace in the shadow of benzene.中文:标题:苯的危害在我们的日常生活中,有一种物质虽然鲜为人知,但它却无处不在,悄无声息地影响着我们的健康。

AROMA AT-310B 12平均律、吉他、贝司校音器 说明书

AROMA AT-310B 12平均律、吉他、贝司校音器 说明书

c AT-310B12平均律、吉他、贝司校音器使用说明书非常感谢您购买阿诺玛牌12平均律、吉他、贝司校音器AT-310B 。

深圳市阿诺玛乐器有限公司 中国广东省深圳市宝安区2008 深圳市阿诺玛乐器有限公司 注意事项避免放置的地方在以下地方使用校音器可能会导致功能失常。

太阳直射的地方。

●● 高温或过度潮湿的地方。

●● 灰尘过多的地方。

●● 剧烈震动的地方。

●● 与磁场接近的地方。

●●电源当不使用校音器时,请一定要关闭电源。

当长时间不使用校音器时,应当取出电池以免电池漏油。

应远离的其他电器设备校音器离收音机和电视机太近可能会导致校音干扰。

在使用校音器时,请与收音机和电视机保持适当的距离。

小心操作为了避免破坏机器,请不要太过力按按钮或其他操作部件。

清洁如果产品表面变脏了,请用干净的干布擦拭。

不要使用液体清洁剂,譬如:苯,稀释剂,或者其他含有易燃化学成分的清洁剂。

保留说明书阅读完此说明书后,请保留以备后用。

防止异物进入产品内不要把装有液体的器皿放置在产品旁边。

如果液体浸入本产品,可能会引起死机、火灾或电击。

非常小心不要让金属物品进入产品内。

结构和功能1. 电源开关按钮(长按两秒)/ 校音模式切换按钮2. A4频率选择按钮3. 降半调选择按钮4. Mic/Clip(内置麦克拾音/夹式震动拾音)选择拨动开关5. 内置麦克6. 显示屏: a. 音名(十二平均律)/弦序名(吉他\贝司) b.校音模式 c. A4频率 d.校音指针 e. 降半调7. 校音夹8. 电池盖(背面)产品规格校音模式 :12平均律;7弦吉他(包括6弦吉他);6弦贝司(包括4 弦贝司)。

拾音范围 :A0(27.5Hz) - C8(4186.00Hz)校音方式 :CLIP—夹式校音(把校音器夹在乐器上,通过震动拾 音);MIC—麦克校音(通过校音器内置的拾音器拾音)。

A4频率范围:435Hz – 445Hz (每步1Hz)降半调 : ,拾音准确度:±0.5音分电源 :CR2032钮扣电池,1粒产品尺寸:58.3mm x 58mm x 17mm 重量 :53g配置附件:使用说明书;1粒CR2032钮扣电池* 当关闭电源时,本校音器能自动记忆上次操作设置的校音模式和 A4频率。

2种砧木'红宝石'大樱桃果实芳香成分分析

2种砧木'红宝石'大樱桃果实芳香成分分析

2种砧木'红宝石'大樱桃果实芳香成分分析王江勇;高华君;魏树伟;王少敏;王家喜【摘要】[目的] 比较以‘考特'和‘吉塞拉'作为砧木的‘红宝石'大甜樱桃果实香气成分的差异,为生产中大樱桃嫁接砧木的选择提供理论依据.[方法] 采用顶空微萃取技术,提取2种砧木‘红宝石'大樱桃品种成熟期果实的香气成分,用气相色谱质谱联用仪对香气成分进行测定分析.[结果] 从2组样品中共检测到48种香气成分,主要成分为醛类、醇类和酯类.从砧木为‘考特'的‘红宝石'大樱桃果实中共检测出27种香气成分,占总峰面积的57.90%,其中23种为其独有,相对含量较高的是乙醇、(E)2-己烯-1-醇、3-异丁基-6-烯-1-辛醇和苯甲醇.从砧木为‘吉塞拉'的‘红宝石'大樱桃果实中共检测出25种香气成分,占总峰面积的62.65%,其中21为其独有,相对含量较高的是乙醇、(E)2-己烯-1-醇、3-异丁基-6-烯-1-辛醇和乙酸己酯.[结论] 不同砧木‘红宝石'大樱桃果实的香气成分差别较大.(E)2-己烯-1-醇、己醛、乙酸己酯、(E)-丁酸-2-己烯酯、3-异丁基-6-烯-1-辛醇是‘红宝石'大樱桃成熟果实的特征香气成分.【期刊名称】《西北农林科技大学学报(自然科学版)》【年(卷),期】2009(037)010【总页数】5页(P120-124)【关键词】大樱桃;砧木;香气成分;顶空固相微萃取;GC-MS【作者】王江勇;高华君;魏树伟;王少敏;王家喜【作者单位】山东省果树研究所,山东,泰安,271000;山东省果树研究所,山东,泰安,271000;山东农业大学,肥业科技有限公司,山东,泰安,271018;山东省果树研究所,山东,泰安,271000;山东省果树研究所,山东,泰安,271000【正文语种】中文【中图分类】S662.501大樱桃为蔷薇科李属樱桃亚属(Cerasus) 果树,原产于欧洲黑海沿岸和亚洲西部,欧洲最适宜栽培区是乌克兰(南部和西部)和摩尔多瓦等国。

丁香花精油提取工艺及不同花期香气成分分析

丁香花精油提取工艺及不同花期香气成分分析

11
20.028
丁香醇 B
12
21.241
苯乙醛
13
21.642
丁香醇 C
14
22.356
丁香醇 D
15
22.883
2-羟基-2-乙酰基-4-甲基苯
16
25.443
异龙脑
17
27.075
丁香醛 B
18
28.692
a-石竹烯
19
36.083
2-十三酮
20
39.292
香叶芳樟醇
21
42.658
a-杜松醇
1 材料与方法
1.1 试验材料
1.1.1 试验对象 丁香鲜花采自沈阳农业大学校 园内。将鲜花按花蕾(花径约为 0.2 cm)、半开期(花 径约为 0.4~0.5 cm)、全花(花径约 0.7~0.8 cm)与衰 花(花瓣萎焉)进行分类,分别阴干,备用。 1.1.2 试验仪器 数显恒温水浴锅 HH-6(国华电 器有限公司)、旋转蒸发仪 N-1001 型(ELEY 德国 制造);SK5200LHC 型超声波清洗器 (上海科导超 声仪器有限公司);循环水真空泵 SHZD 型(河南省
表 1 不同花期的丁香鲜花主要香气成分的分析结果
序号
保留时间 (min)
化合物名称
1
9.517
1.8-按叶表
2
11.283
丁酸甲酯
3
14.433
β-蒎烯
4
14.650
苯甲醇
5
15.825
青叶醇
6
16.475
香茅醇
7
16.708
3-甲基丁醛
8
16.938
B-檀香烯
9
  1. 1、下载文档前请自行甄别文档内容的完整性,平台不提供额外的编辑、内容补充、找答案等附加服务。
  2. 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
  3. 3、如文档侵犯您的权益,请联系客服反馈,我们会尽快为您处理(人工客服工作时间:9:00-18:30)。

17
Br
3
4 2 1
CH3
4-Bromo-1,2-dimethylbenzene
NO2
CH3
4
1 2 3
CH3 O2N
1 6 2 3 4
O2N
NO2
Cl
2-Chloro-1,4-dinitrobenzene
5
NO2
2,4,6-Trinitrotoluene (TNT)
18


Note in the third example shown that -toluene is used as the parent name rather than -benzene. Any of the monosubstituted aromatic compounds shown in Table 7.1 can serve as a parent name, with the principal substituent (–CH3 in toluene) assumed to be on C1.
4
O H3C
HO
H H HO H
O N CH3
Estrone
CH3 O
N
HO
Morphine
Cl
N
Diazepam (Valium)
5


Benzene itself has been found to cause bone marrow depression and consequent leucopenia (lowered white blood cell count) on prolonged exposure. Benzene should therefore be handled cautiously if used as a laboratory solvent.
Br NO2 CH2CH2CH3
Bromobenzene
Nitrobenzene
Propylbenzene
9



Alkyl-substituted benzenes, sometimes referred to as arenas, are named in different ways depending on the size of the alkyl group. If the alkyl substituent is smaller than the ring (six or fewer carbons), the arene is named as an alkyl-substituted benzene. If the alkyl substituent is larger than the ring (more than six carbons), the compound is named as a phenylsubstituted alkane.
Chapter 7
Benzene and Aromaticity
1


In the early days of organic chemistry, the word aromatic was used to describe such fragrant substances as benzaldehyde, and benzene. It was soon realized, however, that substances grouped as aromatic differed from most other organic compounds in their chemical behavior.
Benzaldehyde
O C H
Benzene
Toluene
CH3
2



Today, we use the word aromatic to refer to benzene and its structural relatives. We’ll see in this and the next chapter that aromatic compounds show chemical behavior quite different from the aliphatic compounds we’ve studied to this point. Thus, chemists of the early 19th century were correct about there being a chemical difference between aromatic compounds and others, but the association of aromaticity with fragrance has long been lost.
Table 7.1
8


Monosubstituted benzenes are systematically named in the same manner as other hydrocarbons, with -benzene as the parent name. Thus, C6H5Br is bromobenzene, C6H5NO2 is nitrobenzene, and C6H5CH2CH2CH3 is propylbenzene.




Note that two of the bonding orbitals, ψ2 and ψ3, have the same energy, as do the antibonding orbitals ψ4* and ψ5*. Such orbitals are said to be degenerate. Note also that two of the orbitals, ψ3 and ψ4*, have nodes passing on these carbons. The six p electrons of benzene occupy the three bonding molecular orbitals and are delocalized over the entire conjugated system, leading to the observed 150 kJ/mol stabilization of benzene.
10



The name phenyl, sometimes abbreviated as Ph or , is used for the –C6H5 unit when the benzene ring is considered as a substituent. The word is derived from the Greek pheno (―I bear light‖), commemorating the fact that benzene was discovered by Michael Faraday in 1825 from the oily residue left by the illuminating gas used in London street lamps. As mentioned previously, the C6H5CH2– group is called benzyl.
3



Many compounds isolated from natural sources are aromatic in part. In addition to benzene, benzaldehyde, and toluene, compounds such as the steroidal hormone estrone and the wellknown analgesic morphine have aromatic rings. Many synthetic drugs are also aromatic in part; the tranquilizer diazepam (Valium) is an example.
13
Cl
Cl
Ortho-Dichlorobenzene
1,d
H3C
CH3
O C H
para-Dichlorobenzaldehyde
1,3-disubstituted
meta-Xylene
Cl
1,4-disubstituted
14


The ortho, meta, para system of nomenclature is also useful when discussing reactions. For example, we might describe the reaction of bromine with toluene by saying, ―Reaction occurs at the para position‖ —in other words, at the position para to the methyl group already present on the ring.
15
X
Ortho Meta
Ortho Meta
Para
CH3
CH3
Br2 FeBr3
Br
Toluene
p-Bromotoluene
16


Benzenes with more than two substituents are named by numbering the position of each substituent so that the lowest possible numbers are used. The substituents are listed alphabetically when writing the name.
相关文档
最新文档