Fast analysis of principal volatile compounds in crude and processed Atractylodes macrocephala by an automated static headspace gas chromatography-mass spectrometry
نویسندگان
چکیده
منابع مشابه
Identification of volatile organic compounds of some Trichoderma species using static headspace gas chromatography-mass spectrometry
Fungi release wide spectrum of volatile organic compounds (VOCs) that belong to several chemical groups with different biochemical origins such as monoterpenes, sesquiterpenes, alcohols, aldehydes, aromatic compounds, esters, furans, ketones, sulfur and nitrogen compounds. Trichoderma species are the most studied fungal biocontrol agents and are successfully used as biofungicides and biofertili...
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Static headspace analysis of Gabon Estuary okoume (Aucoumea klaineana Pierre) oleoresins indicated that nine products represented the major part (>96%) of the volatile compounds: six monoterpenes (α-pinene, β-pinene, limonene, α-phellandrene, β-phellandrene, 3-carene), one monoterpenic alcohol (α-terpineol) and two other derivatives (p-cymene, eucalyptol). The relative amount of each product ap...
متن کاملidentification of volatile organic compounds of some trichoderma species using static headspace gas chromatography-mass spectrometry
fungi release wide spectrum of volatile organic compounds (vocs) that belong to several chemical groups with different biochemical origins such as monoterpenes, sesquiterpenes, alcohols, aldehydes, aromatic compounds, esters, furans, ketones, sulfur and nitrogen compounds. trichoderma species are the most studied fungal biocontrol agents and are successfully used as biofungicides and biofertili...
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A new method for desiccated headspace (DHS) sampling of aqueous sample to GC-MS for the analysis of volatile compounds responsible for kiwifruit aroma in different kiwifruit cultivars has been developed based on the complete hydrate formation between the sample solvent (water) with anhydrous salt (calcium chloride) at an elevated temperature (above the boiling point of the aqueous sample) in a ...
متن کاملHeadspace solid-phase microextraction gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis of volatile compounds in pineapple breads.
Sensorial analysis of pineapple breads (conventionally baked, Cpb; fully baked frozen, Fpb and partially baked, Ppb) showed no significant differences in terms of aroma and taste. On the contrary, the scores for the overall quality between the partially baked and conventionally baked breads showed significant (p < 0.05) differences. At the same time, headspace analysis using a solid-phase micro...
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ژورنال
عنوان ژورنال: Pharmacognosy Magazine
سال: 2014
ISSN: 0973-1296
DOI: 10.4103/0973-1296.137364