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基于GC-IMS技术分析湿提和热榨 油茶籽油风味的差异Flavor difference between wet extracted and hot-pressed oil-tea camellia seed oils based on GC-IMS

open access: yesZhongguo youzhi, 2023
为探究不同工艺对油茶籽油风味的影响,采用气相色谱-离子迁移谱(GC-IMS)技术对湿提和热榨油茶籽油风味物质进行分析。结果表明:湿提和热榨油茶籽油中均鉴定出32种风味物质;醛类是湿提和热榨油茶籽油主要的风味成分,其在湿提和热榨油茶籽油含量分别为62.62%和70.52%;湿提和热榨油茶籽油风味成分差异主要在于醛类和醇类物质含量,湿提油茶籽油的醇类和酯类物质含量高于热榨油茶籽油,糠醛含量(1.96%)远低于热榨茶籽油(11.18%);通过主成分分析和样品间相似度分析比较,两种工艺油茶籽油整体风味差异明显 ...
夏纯凤1,吴苏喜1,2,3,王彦心1,张科红2,袁成华3 XIA Chunfeng1, WU Suxi1,2,3, WANG Yanxin1, ZHANG Kehong2, YUAN Chenghua3
doaj   +1 more source

两种工艺芝麻油中挥发性风味物质的鉴别分析Identification and analysis of volatile flavor compounds in sesame oils prepared by two different processes

open access: yesZhongguo youzhi, 2023
旨在从不同芝麻油成品中找出共有的挥发性成分,为芝麻油掺伪鉴别提供数据支持。采用顶空固相微萃取-气相色谱-质谱法检测市售的压榨与水代法两种加工工艺生产的共10个品牌一级芝麻油中的挥发性风味物质,分析鉴别两种工艺芝麻油中共有的挥发性成分。结果表明:7个品牌压榨芝麻油中共检出49种风味物质,其中16种为共有成分,主要为酚类、吡嗪类、醇类、酮类、吡咯类、吡啶类等化合物;3个品牌水代法芝麻油中共检出61种风味物质,其中30种为共有成分,主要为酚类、吡嗪类、酮类、吡啶类、吡咯类、醇类、醛类等化合物 ...
周易枚1,吴达2,蒋林惠1,樊青青1,石敏1,胡雨1,任翊1,周楠1 ZHOU Yimei1, WU Da2, JIANG Linhui1, FAN Qingqing1, SHI Min1, HU Yu1,REN Yi1, ZHOU Nan1
doaj   +1 more source

Material and Energy Conversion of Integrated 100,t/a-Scale Bio-Jet Fuel-Range Hydrocarbon Production System via Aqueous Conversion of Biomass [PDF]

open access: yes, 2017
以农业废弃物生物质为原料,利用水相转化技术,进行了百吨/年规模生物航油类烃(C8~C15)合成试运行.过程中采用两步酸解法分别将玉米秸秆中半纤维素和纤维素转化为糠醛和乙酰丙酸,作为生物质基平台化合物.在碱性条件下糠醛与乙酰丙酸经Aldol缩合反应实现碳链增长,生成的长链含氧中间体经过低温预加氢、高温加氢脱氧及精制,生成C8~C15范围内液态烃,可作为生物航油组分.以试运行实验结果为基础,进行了过程的物质与能量转化分析.结果表明,该路线获得液态烃类的基本性质满足合成航油ASTM-7566标准要求 ...
刘琪英   +8 more
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Analysis of Flavor Changes of Instant Brown Rice Porridge Rice during Storage based on Gas Chromatography-Ion Mobility Spectrometry [PDF]

open access: yes, 2022
In order to explore the quality changes of instant brown rice porridge rice during storage, gas chromatographic ion mobility spectrometry (GC-IMS) and dynamic principal component analysis (PCA) were used to study the changes of the composition and ...
GUAN Lina   +7 more
core   +1 more source

Strategies of Prior-Fractionation for the Graded Utilization of Lignocellulose [PDF]

open access: yes, 2017
木质生物质是地球上最丰富的一类生物质资源,主要由碳水化合物高分子(纤维素、半纤维素)和芳族聚合物(木质素)组成。木质纤维组分的清洁高效分离,是实; 现多元化、高值化生物精炼的重要基础。本文首先讨论了基于分级利用的组分分离技术与基于制备纤维素乙醇的预处理技术的不同之处;其次,梳理归纳了五种木质; 纤维组分优先分级分离策略:纤维素优先分离,木质素优先分离,半纤维素优先分离,木质素和半纤维素优先分离以及纤维素和半纤维素优先分离;再次,基于半纤; 维素优先分离策略,对国内相关的产业化应用进行了评述;最后 ...
唐兴   +5 more
core   +1 more source

Accurate Determination of Aldehydes, Ketones and Furans in Non-grape Wines by Headspace-Solid-Phase Microextraction Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry [PDF]

open access: yes, 2023
In this study, headspace-solid-phase microextraction extraction combined with gas chromatography-orbitrap-mass spectrometry (HS-SPME-GC-Orbitrap-MS) was used to establish a method for the simultaneous determination of five aldehydes and ketones and four ...
WANG Lei, WANG Chunguang, LIU Yaran, GU Peishan, LIU Jiani, WANG Liwei, ZHU Baoqing
core   +1 more source

水热条件下Fe-resin在NaCl溶液中对稻草的水解 [PDF]

open access: yes, 2018
在水热条件下利用Fe-resin在Na Cl溶液中对稻草(RS)进行水解,以稻草的转化率以及还原糖(TRS)、平台化合物乙酰丙酸(LA)的收率为考察指标,探讨了影响稻草水解的因素,如反应器、稻草的目数、反应温度、反应时间、固液比、固固比、制备Fe-resin的Fe Cl3的浓度和Na Cl的用量。筛选出稻草水解的最佳反应条件为水热反应釜、0.2 g 40~60目稻草、0.15 g 10%的Fe Cl3制备的Fe-resin、反应温度200℃、反应时间5 h、固液比1∶150(g∶m L)、固固比4∶3 ...
杨惠, 贾立山
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不同热老化程度的植物绝缘油太赫兹时域光谱特性研究

open access: yesGaoya dianqi, 2022
植物绝缘油因其较好的绝缘性能及绿色环保等优势,逐渐成为传统矿物绝缘油替代品研究的热点。太赫兹波段光谱具有独一无二的指纹特征吸收峰,使其成为近年来物质检测热点技术之一。文中利用绝缘油的太赫兹时域光谱快速、准确、稳定的数据采集特性,对植物绝缘油的老化状态进行诊断。首先,利用改进的电磁波传递函数消除了仪器和容器的法布里—珀罗(F-P)效应。然后计算出植物绝缘油的吸收系数、折射率等THz谱参数,分析了植物绝缘油在太赫兹区域的介电性能。最后,与相应老化状态下的糠醛浓度进行对比,结果表明 ...
郭丽   +4 more
doaj  

Research on Flavor Substances of Cooked Rice by Electromagnetic Induction Heating with Pots Made of Different Materials Based on GC-IMS [PDF]

open access: yes, 2021
The rice cooked by IH electromagnetic heating do not normally appear to be pinched and appear to be more uniform, while the rice heated by the electric heating element is easier to pinch and paste pot.Based on gas phase ion mobility spectrometry analysis
FU Jie, SUI He-qi, WU Yue
core   +1 more source

Differences in Sensory Characteristics and Aroma Compounds between Young and Aged Qingxiangxing Baijiu [PDF]

open access: yes, 2023
The characteristic aroma compounds of qingxiangxing baijiu were analyzed and the differences in sensory characteristics and aroma compounds between young and aged baijiu were clarified by sensory evaluation and techniques for qualitative and quantitative
SUN Xizhen, XIONG Yaqing, LIU Jiahuan, QIAN Quanquan, XIE Qianqian, WEI Shuxia, CHEN Yanhe
core   +1 more source

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