Control of Volatile Organic Compounds Pollution Caused by Building and Decoration Materials

The importance of indoor air quality and the effect of volatile organic compounds(VOC) on human health are discussed in this paper,TVOC as a measurement for evaluation of VOC and the VOC pollution control methods and technology for indoor air are also presented.     

香菜挥发油GC/MS测定

对香菜茎叶及根经水蒸汽蒸馏--萃取得到的挥发油进行气相色谱/质谱(GC/MS)分析.其中香菜茎叶中主要成分有:壬烷、癸烷、癸醛、十一醛、环癸烷、十二醛、2-十一烯醛、2-癸烯-1-醇、十三醛、十四醛等,香菜根挥发油中主要成分有:壬烷、辛醛、癸醛、环癸烷、十-醛、十二醛、十四醛等.     

热脱附-气相色谱质谱法测定挥发性有机化合物的研究

运用自动热脱附仪和气相色谱/质谱联用技术,通过对木制品中释放的多种挥发性有机物(VOCs)进行测试,得到较优的测试处理条件.研究发现,该方法的重现性和稳定性较好;较低的采样流速,可有效的降低苯在Tenax TA吸附管中的穿透行为.     

Influence of saponin plants on the volatile fraction of thyme in herbal teas

Combinations of thyme, cowslip and liquorice roots are often used in the treatment of upper respiratory tract infections. Therefore the volatile fraction of herbal teas prepared from thyme (Thymus vulgaris) and the effect of combining with cowslip (Primula veris/P. elatior) and liquorice roots (Glycyrrhiza glabra) on the volatiles were analyzed. Volatile compounds were isolated by hydrodistillation and solid phase extraction and analyzed by GC-MS. Thymol was also quantified by HPLC. The total amount of volatiles as well the thymol content was decreased with increasing proportions of cowslip or liquorice in the infusion extracts whereas the proportion of monoterpene hydrocarbons increased.     

应用竞争排斥法防制禽沙门氏菌感染

本文介绍了竞争排斥的概念,并概述了其在控制禽沙门氏菌感染中的效果、作用机理和实际应用等方面的研究进展,并讨论了这一方法的主要优点及其在家禽生产及人医上的潜在应用前景。     

Soil volatile fungistasis and volatile fungistatic compounds

Fungistasis is a widespread phenomenon that can be mediated by soil microorganisms and volatile organic compounds (VOCs). The relationship between soil microorganisms and VOCs is still unclear, however, and many fungistatic compounds remain to be identified. We assessed the effects of soils (soil direct fungistasis) and VOCs produced by natural soils (soil volatile fungistasis) on the spore germination of several fungi. Both strong soil direct fungistasis and soil volatile fungistasis were observed in a wide range of soils. Soil fungistasis and VOC fungistasis were significantly correlated (P<0.001). The volatile fungistatic activity of soils stopped after autoclaving. Some VOCs were identified by using solid-phase microextraction-gas chromatography/mass spectrum. VOC composition and in vitro antagonism of relatively pure commercial compounds also were measured. Some VOCs, trimethylamine, 3-methyl-2-pentanone, dimethyl disulfide, methyl pyrazine, 2,5-dimethyl-pyrazine, benzaldehyde, N,N-dimethyloctylamine and nonadecane, were produced by various fungistatic soils. Moreover, antifungal activity test of above VOCs showed that trimethylamine, benzaldehyde, and N,N-dimethyloctylamine have strong antifungal activity even at low levels (4-12 mg l⁻¹).     

名优茶增香工艺研究

以卷曲形名优茶为试材，研究了30型滚筒连续杀青机用于名优绿茶增香的效果。结果表明，30型滚筒连续杀青机可用于名优绿茶增香；增香的温度和时间对名优绿茶的品质有较大影响，在温度低于130℃范围，随着增香温度的升高，茶多酚、叶绿素、可溶性糖含量呈下降趋势，氨基酸呈增加趋势；随着时间的增加，茶多酚、叶绿素，氨基酸含量下降，可溶性糖含量增加；在温度超过130℃时，茶叶色泽易黄变，香味易焦变，香气分析结果表明，在增香过程中，二氢海葵内酯、香叶醇、芳樟醇等具有良好香型的香气成分含量明显上升，结合内质分析和感官审评结果，采用30型滚筒连续杀青机增香的最佳温度和时间是120℃10-30s，其次是110℃10-30s，所制茶叶栗香高长。     

砍收时间对白肋烟香味物及品质的影响

采用蒸馏萃取、顶空分离前处理方法及气相色谱一质谱联用分析鏊定技术，对不同砍收时间的白肋烟香味物进行了定量测定，以期探明砍收时间对白肋烟香物质的影响。结果表明，白肋烟在打顶后7～28d内砍收．烃、酮、醛类香味物成分和烃、醇、酮、氮杂环类香味物含量随砍收时间推迟呈增加趋势，28d以后砍收则呈下降趋势；酸类成分厦含量打顶后14d砍收开始减少，而醛类的含量则以打项后14d砍收为最高，28d砍收的次之；还原糖、烟碱含量随砍收时间推迟呈增加趋势，而蛋白质含量呈下降趋势；烟叶吸味品质在打项后7～28d内砍收，随砍收时间推迟而有所改善，35d后砍收的烟味变淡。白肋烟全砍株晾制以打顶后21—28d收晾较为适宜。     

8804果实和干红葡萄酒香气成分的GC/MS分析

为进一步明确8804新品系果实和干红葡萄酒的香气特点,采用液-液萃取法提取8804葡萄果实和干红葡萄酒中的香气成分,应用色谱面积归一法测定各成分的相对含量。结果表明,8804葡萄果实中共鉴定出29种挥发性化合物,相对含量排在前5位的分别为邻苯二甲酸二丁酯(17.77%)、邻苯二甲酸二异辛酯(8.25%)、2-呋喃甲醛(7.10%)、2,6-二甲基-3,7-辛二烯-2,6-二醇(5.53%)、油酸(4.50%);干红葡萄酒中共鉴定出31种挥发性化合物,相对含量排在前5位的分别为苯乙醇(26.78%)、2-甲基-四氢噻吩(12.04%)、辛酸乙酯(7.02%)、1,3-丁二醇(5.20%)、己酸乙酯(4.55%)。     

氨气敏电极测定食品中的挥发性盐基氮

研究了影响挥发性盐基氮（ＴＶＢＮ）游离速度的各种因素，结果表明：在ＰＨ≥１４的碱性介质中，温度在２０－２５℃时电位值稳定，用该法测定值、肉等食品中的ＴＶＢＮ，结果与蒸馏法基本一致，平均添加回收率为９９．７２％。可测定到ＴＶＢＮ在样品中的最低呈为０．３２５ｍｇ／１００ｇ。