超声波萃取番橄榄挥发油化学成分的GC-MS分析

采用超声波法萃取番橄榄不同时期的果实和叶片挥发油,用气相色谱-质谱法对挥发油中各种化学成分进行分析和鉴定。共鉴定出48个化合物,其中37个成分为在该植物中首次报道。其果实挥发油主要成分有:1R-α-蒎烯,22,23-二氢豆甾醇,β-蒎烯,2,2'-亚甲基双-(4-甲基-6-叔丁基苯酚),维生素E;叶片挥发油主要成分有:维生素E,22,23-二氢豆甾醇,1R-α-蒎烯,三十一烷,植醇,β-石竹烯。黄熟的果实中萃取的挥发油的总量明显高于青果,而不同时期的绿叶中萃取的挥发油总量则较为接近。     

青梅腌制过程中的风味物质变化

以腌制青梅果肉为样品，采用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）对青梅腌制过程中的风味成分分析鉴定，并进行统计分析。结果表明：其中，醛类物质14种、醇类9种、酯类7种、酸类3种、酮类3种、烷烃类12种和其他杂环类2种（占总挥发性的84.52％），共检测出50种挥发性成分。在腌制过程中，醛类和烷烃类与腌制时间显著负相关(p<0.01)，醇类风味物质含量与腌制时间呈弱负相关(p<0.05)，酯类物质含量与腌制时间显著正相关(p<0.01)。典型风味成分苯甲醛含量高达19.80％，腌制第2天，果肉中风味成分含量高且丰富，当腌制第8天时，风味成分变化趋于稳定。     

基于HS-SPME-GC-O-MS的西番莲果汁香气成分分析方法

因西番莲果汁具有多种水果的浓郁香味,可建立更全面的气相色谱-质谱联用检测条件。利用气相色谱-嗅闻-质谱联用(GC-O-MS)技术确定西番莲果汁中14种香气主要挥发性成分,再结合顶空-固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)分析不同萃取条件下西番莲果汁的香气主要挥发性成分,建立萃取方法。通过实验分析,得到条件如下:未添加氯化钠的西番莲果汁,取汁量为0.5 mL,65μm DVB/PDMS萃取头,萃取温度40℃,萃取时间20 min,解吸时间5 min。鉴定得到62种挥发成分,包括酯类、醇类、烯类、酮类化合物,其中酯类化合物为71.58%,是西番莲果汁香气的主要贡献化合物类,此检测方法有效可行。     

7种油用山茶果实经济性状及籽油成分分析

以7种主栽油用山茶为材料,研究了不同山茶果实经济性状、茶油脂肪酸组成及角鲨烯、β-谷甾醇和维生素E等生物活性物质含量间的差异。结果表明：7种主栽油用山茶的果实经济性状、脂肪酸组成、角鲨烯、β-谷甾醇和维生素E含量均存在较大差异,其中小果油茶的鲜出籽率（60.07％）、干出籽率（37.47％）、鲜果含油率（10.76％）最高;浙江红山茶的出仁率（64.99％）、种仁含油率（60.23％）和干籽含油率（38.47％）最大,油酸（82.69％）和单不饱和脂肪酸（83.18％）含量最高、多不饱和脂肪酸（5.96％）含量最低,是高油酸品种选育的理想材料;7种山茶籽油中的角鲨烯、β-谷甾醇和维生素E等3类生物活性物质含量高低依次为β-谷甾醇＞角鲨烯＞维生素E,其中博白大果油茶的角鲨烯、β-谷甾醇和维生素E含量最为丰富,这可为3类活性物质利用提供潜在植物源树种。相关分析表明,β-谷甾醇含量与出仁率、干籽含油率呈显著负相关,角鲨烯、维生素E与果实经济性状相关不显著。     

不同贮藏条件下猕猴桃香气成分的变化规律研究

以‘米良1号’猕猴桃果实为试验材料,运用气相色谱-质谱联用仪对其香气成分进行初步测定,并比较室温贮藏、4 ℃低温贮藏和脱落酸处理对果实香气成分变化的影响。结果发现:‘米良1号’猕猴桃果实共检出香气成分38种,以醛类与醇类为主,含量较高的香气成分分别为己烯醛（39.25%~61.15%）、己醛（12.63%~18.15%）及正己醇（4.22%~11.60%）。与对照组相比,室温贮藏后,香气成分中烃类、酯类和醇类相对含量增加,而醛类相对含量减少;4 ℃低温贮藏后,烃类和酯类相对含量增加,醛类和醇类相对含量减少;脱落酸处理后,烃类、醛类与酯类的相对含量均增加,而醇类相对含量减少。试验结果为猕猴桃果实贮藏保鲜和软化机制研究提供了科学基础。     

不同发育阶段番石榴果实中挥发物成分变化

采用固相微萃取法(SPME)和气质联用(GC-MS)技术对不同发育阶段的番石榴果实的挥发性物质进行定性和定量分析。结果表明,挥发物的主要成分包括萜烯类、酯类、醇类和醛类四大类,其中萜烯类和醇类物质的相对含量随着果实的成熟而减少,酯类和醛类物质则随着果实的成熟而增加。总共分析出35种挥发性物质,青果、成熟果和完熟果中的共同挥发物有9种,分别是己醛、反-2-已烯醛、叶醇、正己醇、β-石竹烯、乙酸叶醇酯、乙酸己酯、α-古巴烯、2-正戊基呋喃,其总的相对含量分别为81.61%、76.36%和85.57%。     

牛大力花苞、花朵和果荚脂溶性成分GC-MS分析

采用索氏提取法和溶剂萃取法分别提取牛大力(Millettia speciosa Champ.)花苞、花朵和果荚的脂溶性成分,经GC-MS分析,从花苞脂溶性成分中鉴定出24个化合物,占总脂溶性成分的88.31%,主要为烷烃和烯烃类(52.00%)、醇类(17.46%)化合物;从花朵脂溶性成分中鉴定出29个化合物,占总脂溶性成分的91.38%,主要为烷烃和烯烃类(60.64%)、醇类(17.178%)化合物;从果荚脂溶性成分中鉴定出32个化合物,占总脂溶性成分的80.01%,主要为烷烃和烯烃类(32.56%)、苯基及其衍生物类(22.46%)、脂肪酸类(12.54%)化合物,其中6个化合物为共有成分。     

牛大力藤叶脂溶性成分的GC-MS分析

采用气相色谱一质谱联用技术(GC-MS)对牛大力藤叶片脂溶性成分进行分析测定,并结合计算机检索技术对其成分进行结构鉴定,应用色谱峰面积归一化法计算各成分的相对百分含量.结果显示,共鉴定了41个化学成分(除豆甾醇外,其余40个化学成分在该植物中属首次报道),其相对含量为81.22%.其中含量较高的成分依次为维生素E(11.52%)、亚麻酸乙酯(10.26%)、γ-谷甾醇(8.53%)、棕榈酸乙酯(8.23%)、叶绿醇(7.00%)、亚麻酸甲酯(5.04%)、亚油酸乙酯(4.13%)、亚油酸(4.09%)和植二烯(3.89%).     

苎叶蒟叶油的化学成分

采用水蒸气蒸馏法提取苎叶蒟叶中的挥发油,并用气相色谱-质谱联用法对其化学成分进行分析。结果表明：共分离鉴定出41个化合物,占总峰面积的92.87 %;苎叶蒟叶挥发油的主要成分以醇类化合物和烯类化合物为主,醇类化合物有11种,占总峰面积的58.25 %,其中以橙花叔醇2和叶醇的含量为最高,分别为41.98 %和10.04 %;烯类化合物有23种,占总峰面积的26.01 %,其中,以石竹烯和β-蒎烯的含量为最高,分别为9.44 %和2.31 %。     

基于GC-MS法的离心浓缩椰浆风味成分及脂肪酸组成分析

选取气相色谱-质谱仪对离心浓缩椰浆样品的挥发性香气物质和脂肪酸的类型、含量进行研究。结果表明，共检测出20种香气成分，分为7大类化合物，包括酯类7种、有机酸3种、酮类3种、醇类4种、醛类1种、醚类1种、芳香族化合物1种。在检出的香气物质中，酯类所占比例最大，达60.50%，其次为酸类，所占比例为15.52%，酮类所占比例为12.78%。共鉴别出脂肪酸组分8种，其中饱和脂肪酸5种，约占总含量的72.31%，分别是葵酸(8.40%)、月桂酸(54.60%)、肉豆蔻酸(18.99%)、棕榈酸(8.68%)和硬脂     

Antigenotoxicity and Antioxidant Activity of Acerola Fruit (Malpighia glabra L.) at Two Stages of Ripeness

Genotoxic and antigenotoxic effects of acerola fruit at two stages of ripeness were investigated using mice blood cells. The results show that no ripeness stage of acerola extracts presented any genotoxic potential to damage DNA (Comet assay) or cytotoxicity (MTT assay). When antigenotoxic activity was analyzed, unripe fruit presented higher DNA protection than ripe fruit (red color) extract. The antioxidant capacity of substances also showed that unripe samples inhibit the free radical DPPH more significantly than the ripe ones. The results about determination of compounds made using HPLC showed that unripe acerola presents higher levels of vitamin C as compared to ripe acerola. Thus, vitamin C and the complex mixture of nutrients of Malpighia glabra L., and especially its ripeness stages, influenced the interaction of the fruit extract with the DNA. Acerola is usually consumed when ripe (red fruit), although it is the green fruit (unripe) that has higher potential as beneficial to DNA, protecting it against oxidative stress.     

An analysis on flavonoids contents in Mao Luang fruits of fifteen cultivars (Antidesma bunius), grown in northeast Thailand

This investigation was carried out at the Department of Biotechnology, Faculty of Technology, Mahasarakham University, Mahasarakham Province, Northeast Thailand. The study aimed to analyze flavonoids contents in ripe fruits of fifteen Mao Luang cultivars (Antidesma bunius) harvested from dipterocarp forest of the mountainous areas of Phupan Valley, Sakon Nakhon Province, Northeast Thailand. The experiment was laid in a Completely Randomised Design (CRD) with five replications. The fifteen cultivars were used as treatments. An amount of 2 kg of ripe fruits of each cultivar was collected and extracted for juice solutions. The analysis was carried out with the use of RP-HPLC laboratory system. The results showed that fruits of the fifteen Mao Luang cultivars contained three different kinds of flavonoids, i.e., catechin, procyanidin B1 and procyanidin B2. These three chemical compounds were the major flavonoids in all analyzed fruit samples of the fifteen cultivars. The highest amount of procyanidin B1 was found with Lompat followed by Maeloogdog with values of 4122.75 and 3993.88 mg 100 g(-1) of fresh weight, respectively and the highest amount of procyanidin B2 was found with Sangkrow 2 followed by Fapratan with values of 5,006.39 and 3,689.42 mg 100 g(-1) of fresh weight, respectively. Catechin contents in fruits of the fifteen cultivars varied from 73.39 to 316.22 mg 100 g(-1) of fresh weight for Sangkrow 5 and Fapratan, respectively where Fapratan was the highest among the fifteen cultivars followed by Sangkrow 2 with values of 316.22 and 175.40 mg 100 g(-1) of fresh weight, respectively. In terms of grand total amounts of flavonoids, Sangkrow 2 was the best followed by Fapratan, Sangkrow 1 and Maeloogdog, whilst the rest were of secondary importance.     

Characterization of Capsaicinoids and Antioxidants in Hot Peppers as Influenced by Hybrid and Harvesting Stage

Studies were conducted to investigate the accumulation pattern of capsaicinoids and antioxidants such as carotenoids, ascorbic acid and phenolic compounds in three hot pepper hybrids at five different harvesting stages: immature green, mature green, color break, red ripe and dried fruit. Capsaicin and dihydrocapsaicin contents were maximum at mature green stage in both Sky Red (61.30 and 43.76 mg/100 g) and Wonder King (43.93 and 26.16 mg/100 g) hybrids, whereas Maha hybrid reached top values at color break stage (39.13 and 24.20 mg/100 g). The accumulation of total carotenoids showed an 8-fold increase from red ripe (12 mg/100 g) to dried fruit stage (96 mg/100 g), while a noticeable decline by 76 % was observed for ascorbic acid at same harvesting stages (150 vs. 36 mg/100 g, respectively). The three hot pepper hybrids showed great variations in the evolution of total phenolic contents during harvesting stages. Overall, the mature green stage was ideal to acquire maximum pungency due to capsaicinoids, while peppers at red ripe stage were best sources of ascorbic acid and dried fruits contained higher levels of total carotenoids.     

Characteristics of juice from Palmyrah Palm (Borassus) fruit

The ancestral palmyrah palm (Borassus aethiopum Mart.) produces in the V-Baoulé region of Côte d'Ivoire, sweet and fragrant fruits in large numbers. Most of these spoil in the bush when ripe. The present work was to develop an efficient process for the extraction of juice from these fruits using a pectinase (Pectinex Ultra SP-L) at different concentrations (0.2, 0.4 and 0.6 mg/kg), temperatures (25°C, 35°C and 45°C), and for different times (30, 60, 90 and 120 min). Some physico-chemical characteristics of the juice were determined in order to evaluate the quality of the product. Treatment at 45°C for 120 min at an enzyme concentration of 0.6 mg/kg was selected for highest juice yield (73.14%). The colour parameters L; a; b) fluctuated in intensity between batches of rehydrated material. Juice consistency was found to be stable at 45°C at the enzyme concentrations used. There was a slight variaiton in pH among the different treatments. In general, the yield and quality of the juice obtained were affected by treatment temperature, enzyme concentration and maceration time.     

Betacyanin and Other Antioxidants Production During Growth of Opuntia stricta (Haw.) Fruits

Mature cactus pears from Opuntia stricta have a dark purple color due to high betacyanin concentration, whose biosynthesis is initiated with the amino acid L-tyrosine as a primary precursor. This study followed the maturation and ripening processes of Opuntia stricta fruits to harvest them at high betacyanin and other antioxidant concentrations. Fruits lasted 9 months for final ripening. Physical and compositional changes at different maturation and ripening stages have been determined. Thus, ripe fruits were around 4.72?±?0.10 cm length, 2.94?±?0.05 cm diameter and 22.71?±?0.20 g weight; moisture and pH were maintained at 87.05?±?0.19 % and 3.37?±?0.12, respectively. Purple pigment production started in the ovary of immature fruits four months after anthesis (MAA). Concentration of all analyzed metabolites increased from immature (4 MAA) until ripe (9 MAA) stage. In ripe fruits, reducing sugars were 4.72?±?0.54 g/100 g ff and total phenols 135.17?±?0.68 mg gallic acid/100 g ff. Metabolites identified by HPLC were the betacyanins: betanin (60.17?±?1.08 mg/100 g ff), isobetanin (7.58?±?0.94 mg/100 g ff) and betanidin (13.48?±?0.87 mg/100 g ff). Also, L-ascorbic acid (35.03?±?1.06 mg/100 g ff) and L-tyrosine (4.43?±?0.73 mg/100 g ff) were determined. Furthermore, the addition of L-tyrosine or L-dopa to fruit pulp of moderately ripe fruits, increased betacyanin concentrations 17 (103.3?±?3.8 mg/100 g) and 32 % (114.3?±?4.1 mg/100 g), respectively.     

Variation in ascorbic acid and mineral content in fruits of some varieties of chilli (Capsicum annuum L.)

Ascorbic acid content in green and ripe fruits and zinc, copper, manganese, iron, sodium, potassium, calcium, magnesium and phosphorus content in dry fruits were found to vary significantly in different varieties of chilli (Capsicum annuum L.). Ascorbic acid content in ripe fruits of all of the eleven chilli varieties was higher than in the corresponding green fruits. Path coefficient analysis showed that number of days to fruit ripening, fruit surface area, fruit length, dry and fresh fruit yield, ascorbic acid content in green fruits and iron, calcium, magnesium and copper content in dry fruits influenced ascorbic acid content in ripe fruits of chilli.     

番橄榄种子育苗的影响因子研究

研究不同成熟度、不同大小果核、不同贮藏期、不同浓度赤霉素处理、不同温度处理对番橄榄种子发芽率、发芽势和发芽指数的影响。结果表明：成熟度高的果实其种子发芽率、发芽势和发芽指数远高于中度成熟和初步成熟的种子;大粒果核种子的萌发率高于小粒种子;种子采摘后不宜立即播种,果核经过120-150 d贮藏,有利于种子萌发,但过长时间保存会影响种子萌发;在本实验条件下,赤霉素对番橄榄种子的萌发没有影响;适合番橄榄种子萌发的温度为20-28 ℃。     

An analysis on flavonoids, phenolics and organic acids contents in brewed red wines of both non-skin contact and skin contact fermentation techniques of Mao Luang ripe fruits (Antidesma bunius) harvested from Phupan Valley in Northeast Thailand

The experiment was carried out at the Department of Biotechnology, Faculty of Technology, Mahasarakham University, Northeast Thailand during the 2006. The study aimed to determine amounts of flavonoids, phenolics and organic acids in ripe fruits and brewed red wines of both non-skin contact and skin contact winemaking techniques where Mao Luang ripe fruits of both Fapratan and Sangkrow2 cultivars were used. The experiment was laid in a Completely Randomised Design (CRD) with four replications. The results showed that mean values of primary data of fresh Mao Luang ripe fruits on weight of 100 berries (g) and mean values of juice:solids, pH, total soluble solid (TSS, 0brix), total organic acids (TOA, mg L(-1)), TSS:TOA (%), total flavonoids contents (TFC, mg L(-l)), total phenolic acids (TPA, mg L(-1)), total procyanidins contents (TPC, mg L(-1)) and reducing sugar (g L(-1)) were 65.62, 3.28, 3.51, 16.50, 49.36, 28.10, 397.90, 76.04, 156.21 and 184.32, respectively. Skin contact Mao Luang red wine gave higher amounts of flavonoids, phenolic acids, anthocyanins of procyanidin B1 and procyanidin B2, organic acids than non-skin contact red wine. The differences were highly significant. Furthermore, ethanol (%) and total acidity (g L(-1) citric acid) were much higher for skin contact wine than non-skin contact wine but a reverse was found with total soluble solids (0brix), pH where non-skin contact wine gave higher mean values than skin contact wine.     

高效液相色谱法测定热带水果中维生素E含量

采用高效液相色谱(HPLC)法测定冷冻干燥处理的11种热带水果中维生素E的含量。使用SB-Phenyl柱,用甲醇/水为流动相,采用紫外检测器在300nm处对样品中的维生素E进行测定,用外标法进行定性定量分析。结果表明:8种热带水果的维生素E质量分数分别为,红毛丹0.935mg/kg,杧果23.9mg/kg,菠萝蜜17.7mg/kg,火龙果24.1mg/kg,菠萝1.28mg/kg,番木瓜16.5mg/kg,人心果10.6mg/kg,草莓20.0mg/kg;尚有龙眼、椰子、荔枝未检出。维生素E质量浓度在2~21 mg/L时,其峰面积与进样质量的线性相关系数达到0.9997,测定的相对标准偏差(RSD)为1.4%~3.5%(n=6)。试样加标回收率为94%~102%。该方法的最小检测质量分数为0.10mg/kg。      

普洱熟茶和生茶香气成分的提取和测定分析

以不同年份出品的普洱熟茶和生茶为研究对象,采用减压蒸馏萃取法（VDE）,并用二氯甲烷和无水乙醚对各茶中香气成分进行提取,最后用GC-MS分析各年份茶中的香气成分。结果表明,不论是熟茶还是生茶,用二氯甲烷提取到的香气种类均要多于无水乙醚。从提取效果来看,二氯甲烷对碳氢化合物、杂氧化合物、含氮化合物、酮类香气物质的提取效果较好,而无水乙醚对酯类和酚类香气物质有较好的提取效果。熟茶在储存陈化过程中苯并噻唑和咖啡碱含量会增高,而邻苯二甲酸-异丁基-辛基酯和1,2,4-三甲氧基苯含量会降低。生茶在储存陈化过程中5-氨基-1-乙基吡唑、N-苯基-1-萘胺、1,2,3-三甲氧基苯和邻苯二甲酸-异丁基-辛基酯含量会增高,而（反式）角鲨烯、芳樟醇、β-异甲基紫罗兰酮和咖啡碱含量会降低。同时,熟茶中杂氧化合物类香气种类较多,主要有以1,2,3-三甲氧基苯为主的10种杂氧化合物。生茶中醇类香气物质则较熟茶丰富,主要有1-辛烯-3-醇、芳樟醇、2,6-二甲基环己醇、苯乙醇、雪松醇。