screening for γ-nonalactone in the headspace of freshly cooked non-scented rice using spmegc-o and spmegc-ms筛查γ-nonalactone顶部空间的新鲜煮熟水稻使用spmegc-o和spmegc-ms没有用.pdfVIP

下载本文档

0
0
约2.91万字
约 8页
2017-09-11 发布于上海
举报
版权申诉

screening for γ-nonalactone in the headspace of freshly cooked non-scented rice using spmegc-o and spmegc-ms筛查γ-nonalactone顶部空间的新鲜煮熟水稻使用spmegc-o和spmegc-ms没有用.pdf

1、原创力文档（book118）网站文档一经付费（服务费），不意味着购买了该文档的版权，仅供个人/单位学习、研究之用，不得用于商业用途，未经授权，严禁复制、发行、汇编、翻译或者网络传播等，侵权必究。。
2、本站所有内容均由合作方或网友上传，本站不对文档的完整性、权威性及其观点立场正确性做任何保证或承诺！文档内容仅供研究参考，付费前请自行鉴别。如您付费，意味着您自己接受本站规则且自行承担风险，本站不退款、不进行额外附加服务；查看《如何避免下载的几个坑》。如果您已付费下载过本站文档，您可以点击这里二次下载。
3、如文档侵犯商业秘密、侵犯著作权、侵犯人身权等，请点击“版权申诉”（推荐），也可以打举报电话：400-050-0827(电话支持时间：9:00-18:30)。
4、该文档为VIP文档，如果想要下载，成为VIP会员后，下载免费。
5、成为VIP后，下载本文档将扣除1次下载权益。下载后，不支持退款、换文档。如有疑问请联系我们。
6、成为VIP后，您将拥有八大权益，权益包括：VIP文档下载权益、阅读免打扰、文档格式转换、高级专利检索、专属身份标志、高级客服、多端互通、版权登记。
7、VIP文档为合作方或网友上传，每下载1次，网站将根据用户上传文档的质量评分、类型等，对文档贡献者给予高额补贴、流量扶持。如果你也想贡献VIP文档。上传文档

screening for γ-nonalactone in the headspace of freshly cooked non-scented rice using spmegc-o and spmegc-ms筛查γ-nonalactone顶部空间的新鲜煮熟水稻使用spmegc-o和spmegc-ms没有用

Molecules 2009, 14, 2927-2934; doi:10.3390/molecule OPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Communication Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS Zhi Zeng 1, Han Zhang 2,*, Tao Zhang 3, Shigeru Tamogami 2 and Jie Yu Chen 2 1 School of Chemistry and Environment, South China Normal University, Guangzhou 510631, China; E-mail: zhizeng@ (Z.Z.) 2 Faculty of Bioresource Sciences, Akita Prefectural University, Kaidobata-Nishi 241-438, Shimoshinjo-Nakano, Akita-shi, Akita 010-0195, Japan 3 Institute of Opto-electronic Materials and Technology, South China Normal University, Guangzhou 510631, China * Author to whom correspondence should be addressed; E-mail: zhangh@akita-pu.ac.jp Received: 22 June 2009; in revised form: 13 July 2009 / Accepted: 27 July 2009 / Published: 10 August 2009 Abstract: The determination of γ-nonalactone as one of the important odor-active compounds in freshly cooked non-scented rice is reported. It was evaluated by gas chromatography-olfactometry (GC-O) analysis and identified by gas chromatography-mass spectrometry (GC-MS) analysis in the headspace above the freshly cooked non-scented rice samples extracted by using a modified headspace solid-phase microextraction (SPME) method. This component had a mass spectrum with a characteristic ion peak at m/z 85 (100%) and a linear retention index (RI) of 2,023 on a DB Wax column, consistent with those of