贻贝（Mytilus）在贮藏过程中气味的变化     

汪贻生  薛长湖  林洪  李兆杰  楼伟风 《中国水产科学》1996,3(1)

本文通过动态顶空法分离提取了贻贝干品的挥发性物质，通过气相色谱──质谱鉴定出了７４个化合物。其中包括２０个醛酮类化合物，１３个醇类化合物，３０个碳氢化合物及数个杂环化合物。羰基化合物如 １，５－辛二烯－３－酮、３，５－辛二烯－２－酮，醇类化合物如辛烯－１－醇、３，６－壬二烯－１－醇均为脂肪氧化产物。普通包装和真空包装样品气味差别主要在于高挥发性组分。  相似文献   

不同瓤色小型西瓜成熟果实挥发性风味物质GC-MS分析   总被引：1，自引：0，他引：1  

肖守华  ;马德源  ;王施慧  ;王崇启  ;董玉梅  ;刘淑梅  ;侯丽霞  ;焦自高 《中国园艺文摘》2014,(5):1-7

采用顶空固相微萃取(HS-SPME)和气相色谱质谱联用技术(GC-MS)分析黄瓤色、粉红瓤色和大红瓤色的不同瓤色西瓜品种成熟果实中挥发性的风味物质。结果表明:(1)不同瓤色西瓜共鉴定出76种挥发性风味物质,其中包括23种醛类、15种醇类、9种烯类、10种酮类、6种酯类,这5类物质占测定挥发性风味物质总数的82.9%,相对含量占总峰面积的87.42%～91.43%,为西瓜果实中的主要挥发性风味物质成分;(2)两个黄瓤色西瓜品种的酯类物质和稀类物质明显高于两个粉红瓤和大红瓤色西瓜品种,而酮类物质明显低于粉红瓤和大红瓤色西瓜品种。(3)3种不同瓤色西瓜品种间挥发性风味物质种类和含量均存在显著差异,可作为区分不同西瓜品种的重要参考指标及西瓜品质育种依据之一。  相似文献   

测定珍珠粉总卟啉成分的荧光光谱法     

陈依军  金冬梅 《水产学报》1990,14(2):157-159

珍珠是传统名贵中药,具有镇心安神、养阴熄风、清热解毒、明目去翳等功效。自八十年代以来,国内有多家单位进行了珍珠综合利用的研究,取得了一定的进展(门摩西,1989年)。实验研究证实珍珠粉能明显抑制小鼠自发活动,抑制家兔大脑皮层的活动,并显著改变脑内单胺类神经递质的含量,具有中枢抑制作用。此外,作者(1988年)观察到珍珠粉能明显延长家蚕和小鼠寿命,降低小鼠心肌和脑  相似文献   

干旱-复水处理对迷迭香挥发性有机化合物释放规律的影响     

刘芳  许改平  吴兴波  丁倩倩  郑洁  张汝民  高岩 《浙江农林大学学报》2014,31(2):264-271

为了探讨干旱胁迫对迷迭香Rosmarinus officinalis挥发性有机化合物(volatile organic compounds,简称VOCs)释放规律的影响,采用称量控水法对迷迭香进行干旱胁迫试验,设置轻度、中度、重度干旱水平、复水和对照。结果表明:干旱胁迫下迷迭香VOCs释放总量减少,但种类增加;轻度、中度、重度处理VOCs总量分别是对照的99.6%,69.4%,43.2%。迷迭香VOCs主要是萜烯类化合物,占总量的46.0%以上;各干旱处理萜烯类化合物相对含量与对照比分别增加了14.4%,17.01%,23.7%,其中单萜类相对含量呈增加显著;干旱胁迫明显诱导C6绿叶性挥发物和醛类化合物的释放。复水处理萜烯类百分含量和单萜类百分含量比重度处理稍有下降,仍显著高于对照、轻度和中度处理。  相似文献   

Influence of geographical location, site and silvicultural parameters, on volatile composition of Quercus pyrenaica Willd. wood used in wine aging     

M. Elena Alañón  M. Soledad Pérez-CoelloIgnacio J. Díaz-Maroto  Pedro J. Martín-AlvarezPablo Vila-Lameiro  M. Consuelo Díaz-Maroto 《Forest Ecology and Management》2011,262(2):124-130

For the current study, the volatile and semi-volatile composition of several samples of Quercus pyrenaica wood from NW Spain were analyzed and compared. The research was performed on a wide sample set of more than 100 samples (test tubes) obtained from different stands of this species. The relationship between some silvicultural and site parameters and volatile composition was studied. Altitude seemed to be the most influential parameter on the volatile composition. However, other factors such as distance from tree center, average annual precipitation, and number of trees per hectare whose effects on the volatile compounds were not significant. The influence of soil texture was not a determining factor while geographical location seemed to have a more specific impact on the extractive volatile content. The content of all extractable compounds studied allowed a good separation of oak samples of the same species according to their geographical origin.  相似文献   

Effects of environmental factors and leaf chemistry on leaf litter colonization by fungi in a Mediterranean shrubland     

Elena Ormeño  Christine Ballini  Claude Périssol 《Pedobiologia》2006,50(1):1-10

  相似文献   

Effects of nitrogen application on flavor compounds of cherry tomato fruits     

Yu‐Tao Wang  Shao‐Wen Huang  Rong‐Le Liu  Ji‐Yun Jin 《植物养料与土壤学杂志》2007,170(4):461-468

A pot experiment was conducted to determine the effects of N application on volatile compounds, taste compounds, and firmness of fresh tomato fruits. Each pot was filled with 8 kg of clean sand. The experiment consisted of six nitrogen (N)‐application rates with 0, 2.25, 4.50, 9.00, 18.00, and 36.00 mmol N L^–1 in the nutrient solution. Volatile compounds, soluble sugars, soluble solids, titratable acidity, and firmness of fresh tomato fruits were measured. The results show that increasing N application increased the concentrations of 1‐penten‐3‐one, hexanal, cis‐3‐hexenal, 2‐methyl‐4‐pentenal, trans‐2‐hexenal, 6‐methyl‐5‐hepten‐2‐one, titratable acidity, soluble sugars, and soluble solids. By contrast, increasing N supply decreased the concentration of phenylacetaldehyde and first increased and then decreased the concentrations of 2E–4E‐hexadienal and the firmness of fresh tomato fruits. Close relationships between the concentration of various volatile compounds, titratable acidity, soluble sugars, and soluble solids were found. However, concentrations of these flavor compounds were very poorly correlated with fruit firmness. Based on contributions of these compounds to tomato flavor, we assume that moderate high N supply improves tomato flavor, whereas excessive N supply can deteriorate it.  相似文献   

Phosphite-mediated enhancement of defence responses in Agrostis stolonifera and Poa annua infected by Microdochium nivale     

John J. Dempsey  Ian Wilson  Peter T. N. Spencer-Phillips  Dawn L. Arnold 《Plant pathology》2022,71(7):1486-1495

The ascomycete fungus Microdochium nivale is one of the most damaging pathogens of cool season turfgrass. Prevention of and recovery from infection is costly to many sports facilities each year. In recent years, use of many chemical plant protectants has been restricted and turfgrass managers have increasingly sought alternative measures for disease control. The use of phosphite has been shown to be effective in reducing M. nivale disease symptoms in Agrostis stolonifera and Poa annua. The aim of this research was to assess initial defence responses in M. nivale-infected turfgrass, specifically total phenolic content and hydrogen peroxide generation, to determine the effect phosphite treatment has on these responses and on suppression of symptoms. Phenolic compounds and H₂O₂ are shown to be components of host responses. Phosphite treatment led to enhanced accumulations of total phenolic content, and when applied sequentially or singly to greenhouse plants, it led to significant reductions in M. nivale disease symptoms compared to phosphate-treated plants or controls. H₂O₂ extractions indicated that while phosphite treatment increased H₂O₂ generation compared to controls, the effect was no different to the responses in phosphate-treated plants.  相似文献   

Structural Elucidation of Novel Saponins in the Sea Cucumber Holothuria lessoni     

Yadollah Bahrami  Wei Zhang  Tim Chataway  Chris Franco 《Marine drugs》2014,12(8):4439-4473

Sea cucumbers are prolific producers of a wide range of bioactive compounds. This study aimed to purify and characterize one class of compound, the saponins, from the viscera of the Australian sea cucumber Holothuria lessoni. The saponins were obtained by ethanolic extraction of the viscera and enriched by a liquid-liquid partition process and adsorption column chromatography. A high performance centrifugal partition chromatography (HPCPC) was applied to the saponin-enriched mixture to obtain saponins with high purity. The resultant purified saponins were profiled using MALDI-MS/MS and ESI-MS/MS which revealed the structure of isomeric saponins to contain multiple aglycones and/or sugar residues. We have elucidated the structure of five novel saponins, Holothurins D/E and Holothurinosides X/Y/Z, along with seven reported triterpene glycosides, including sulfated and non-sulfated saponins containing a range of aglycones and sugar moieties, from the viscera of H. lessoni. The abundance of novel compounds from this species holds promise for biotechnological applications.  相似文献   

视频扫描测定油菜饼粕自由基清除活力方法的研究     

李培武  张文  杨湄  丁小霞  Anu Hopia  Jari Summanen  Teijo Yrjonen  Heikki Vuorela 《中国油料作物学报》2001,23(1):60-65

用视频扫描平板色谱和稳定自由基1，1－二苯基－2－间三硝苯基偕腙肼（DPPH）检测油菜饼粕自由基清除活力的方法，研究抗坏血酸，维生素E，酚酸和类黄酮等17种常见酚类化合物对自由基的清除活力，发现自由基清除面积与样品量的相关系数为0．947－0．996，检测下限为40－690ng，以维生素E指数为清除活力指标，视频扫描法与常规标准比色法的测定结果具有良好的相关性，测定油菜饼粕提取液自由基清除活力发现，68－75％的化合物具有自由基清除能力，Rf值为0．41的化合物清除活力最高，占总活力的38％。  相似文献