Zhongshan Daxue xuebao. Yixue kexue ban, 1986 早在1956年就报道了N-二甲基亚硝胺具有致癌作用。从此以后,科学家们对N-亚硝基化合物进行了广泛深入的研究,发现这类化合物有300多种,其中约90％具有致癌活性,这类化合物,在鱼、肉、蛋、奶以及腌渍菜等食品中含可检测出痕迹量,因而促使人们进行更灵敏的检测方法的研究。由于Z-亚硝胺的挥发性、光解性以及氧化还原性,使得建立检测方法的难度很大。迄今为止,还没有一个通用的规范化的方法为大家所接受。一般认为气相色谱—质谱（GC—MS）法,气相色谱—热能分析（GC—TEA）法是最佳方法,但由于这两个方法设备昂贵 ...
杨容甫
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Asymmetric Transfer Hydrogenation of Ketones Catalyzed by Chiral Multidentate Aminophosphine Ligands/Iron Cluster [PDF]
, 2017 从廉价易得、绿色环保的铁簇合物Fe_3(CO)_(12)出发,开展了其与手性多齿胺膦配体(R,R,R,R)-PN_4H_6原位生成的催化体系在酮; 的不对称转移氢化中的应用研究.通过考察温度、添加剂等影响因素,探索最优的反应条件,并将其进一步应用于多种芳香酮的不对称转移氢化反应,得到高达96; % ee的对映选择性.As one of the most abundant metals on earth, iron is cheap and low toxicity. Herein we reported
吴访 +4 more
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A study of identification for various wines by GC-MS(葡萄酒类别的色谱界定方法研究)
Zhejiang Daxue xuebao. Lixue ban, 2001 本文从气相色谱法分析检测葡萄酒的条件优化入手，得到具有良好分离效果的色谱柱及最佳色谱条件，用毛细管柱和GC-MS联用的方法分析了不同品牌葡萄酒的特征组分及相互之间的差别，并对白酒和黄酒酒质进行侧而对比，从而初步得出鉴别葡萄酒品质的依据.
GUOWei-qiang(郭伟强), QIFan(齐凡)
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Analysis of the aromatic compositions in Longjing Teas(龙井茶的香气成分分析与比较)
Zhejiang Daxue xuebao. Lixue ban, 2013 通过蒸馏萃取(SDE)提取6种龙井茶（西湖龙井商品1、西湖龙井商品2、西湖龙井评比优质品、龙井村、钱塘、龙坞）的香气成分，采用色相色谱(GC)和气相色谱质谱联用(GC/MS)分析鉴定香气成分，分离出100个峰，鉴定出62种香气成分，分别占香气总量的41.73%，32.11%，24.26%，29.73%，22.13%，33.36%.分析比较6种茶香气总量和各成分含量的差异，结果显示，6个龙井茶样的香气总量和成分含量差距较大，以龙井村产区的龙井茶香气总量最多，钱塘和龙坞香气总量相对较少 ...
SUNYan(孙彦) +2 more
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Characterization of Different Kinds of Silicon Dioxide and Their Application in Low-Temperature Adsorption Refining of Fragrant Rapeseed Oil [PDF]
, 2023 Three kinds of silicon dioxide including S655, R92 and R40F were characterized, and their application in low-temperature adsorption refining of fragrant rapeseed oil was studied.
WANG Weijun, YANG Bo, LI Wenlin, MA Xuan, LIU Changsheng
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Analysis of Relationship Between Flavor and Quality of Fuyu Flavor Baijiu by Two Comprehensive Dimensional Gas Chromatography-Mass Spectrometry(全二维气质技术解析馥郁香型白酒风味与质量品评关系) [PDF]
Shipin kexue jishu xuebao, 2019 A method for the analysis of Baijiu volatile aroma composition via adopting the pretreatment method of liquid-liquid extraction combined with two-dimensional gas chromatography-quadrupole mass spectrometry technology.
CHANG Yutong(常宇桐) +4 more
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Flavor Difference Analysis of Thermal Processing Meat Flavoring Prepared with Different Varieties of Mushroom Materials(不同品种食用菌制备热反应肉味基料风味差异分析) [PDF]
Shipin kexue jishu xuebao, 2022 To investigate the effects of different varieties of mushroom on the flavor of mushroom-derived meaty Maillard reaction products (MRPs), four MRPs were prepared using Lentinus edodes, Pleurotus eryngii, Pleurotus ostreatus and Agaricus bisporus as raw ...
LIU Zixuan(刘子轩) +6 more
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Determination of 3-Monochloro-1,2-propanediol in Soy Sauce by GC-MS/MS(气相色谱-三重四级杆串联质谱法快速测定酱油中3-氯-1,2-丙二醇含量) [PDF]
Shipin kexue jishu xuebao, 2016 A method for determination of 3-monochloro-1,2-propanediol in soy sauce by gas chromatography-tandem mass spectrometry(GC-MS/MS)was established. The sample was injected into GC-MS/MS after cleaned and extracted by methanol.
ZONG Wanli(宗万里)
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Zhejiang Daxue xuebao. Lixue ban, 2015 采用顶空蒸汽蒸馏萃取法提取龙井茶的香气成分，以气相色谱-质谱联用(GC-MS)结合气相色谱-嗅闻(GC-O)技术，对龙井茶的特征香气成分进行了分离鉴定.共鉴出75种香气成分，其中醇类24种，醛类8种，酮类10种, 酯类6种，杂环类16种，其他11种.采用气相色谱-嗅闻(GC-O)结合芳香萃取物稀释分析(AEDA)技术分离出49种活性香气成分，其中对龙井茶香气贡献较大的有橙花叔醇、二氢猕猴桃内酯、2-乙基吡嗪、2-乙酰基呋喃、芳樟醇、1-乙基-2-甲酰基吡咯、环氧芳樟醇、水杨酸甲酯、苯甲醇、苯乙醇、吲哚 ...
XIAOZuobin(肖作兵) +5 more
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Qualitative analysis of polymethylsiloxane terminated with hydrogen(氢封端聚二甲基硅氧烷的定性分析)
Zhejiang Daxue xuebao. Lixue ban, 2013 使用气相色谱质谱联用(GC-MS)和电喷雾四极杆飞行时间质谱(ESI-Q-TOF)对氢封端聚二甲基硅氧烷进行分析，通过谱图解析，确定了样品中有100个相对分子质量134~3 908的组分，分别属于4种同系物，包括2种链状聚二甲基硅氧烷和2种环状聚二甲基硅氧烷.
CUILing-zhi(崔灵芝) +2 more
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