Analysis and Safety Assessment of Concerned Flavor Ingredients in Commercial Modified Milk(市售调制乳中香精关注成分的分析及风险评估) [PDF]
Shipin kexue jishu xuebao, 2022 Flavor can provide, supplement and stabilize the flavor in modified milk. Due to the characteristic of “self-limiting” and low dosage, less attention has been paid to its potential safety risk.
SHI Lili(石丽丽) +3 more
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Zhongguo youzhi, 2023 研究芝麻中香兰素的含量水平以及香兰素在芝麻油加工过程的转移情况，以便为芝麻油中含有内源性香兰素提供佐证。使用高分辨质谱仪和液相色谱-串联质谱仪对芝麻中的香兰素进行定性和定量分析，对39种不同品种、来源的芝麻中的香兰素含量进行了测定、分析，并对芝麻油加工过程中香兰素的含量变化进行了研究。结果表明，不同地域的芝麻中香兰素的含量水平不同，且在加工过程中香兰素能够转移至芝麻油中，可能导致芝麻油中内源性的香兰素含量范围较大。因此，不能将芝麻油中检出香兰素作为“假香油”的判定标准 ...
刘川，林浩，肖全伟，万渝平，戴琴 LIU Chuan, LIN Hao, XIAO Quanwei, WAN Yuping, DAI Qin
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Zhongguo youzhi, 2023 为有效提高食用植物油中麦芽酚、乙基麦芽酚、香兰素、甲基香兰素和乙基香兰素的检测效率，建立同时测定食用植物油中麦芽酚、乙基麦芽酚、香兰素、甲基香兰素和乙基香兰素的液相色谱-串联质谱(HPLC-MS/MS)检测方法。样品经乙腈提取，正己烷脱脂后，采用甲醇-0.1%甲酸水溶液作为流动相进行梯度洗脱，质谱电喷雾离子源在正离子模式下进行多反应监测扫描，对5种香料进行定量测定。结果表明，5种香料质量浓度与峰面积线性关系良好,相关系数均大于0998, 方法检出限为2.3~19.5 μg/kg，定量限为7.7~65 ...
阳曦1，冯锦聪2，王继刚1，周婷婷1，向世杰3YANG Xi1, FENG Jincong2, WANG Jigang1, ZHOU Tingting1, XIANG Shijie3
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Effect of Microwave Treatment on Oil Phase Migration of Phenolic Compounds in Germinated Flaxseed(微波处理对萌动亚麻籽酚类化合物油相迁移的影响) [PDF]
Shipin kexue jishu xuebao, 2022 The increased endogenous synthesis and oil phase migration of main phenolic compounds in flaxseed were particularly important to the improvement of oxidation stability for flaxseed oil and the bioavailability for α-linolenic acid.
QIN Xiaopeng(秦晓鹏) +6 more
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Advances and Trends in Study on Flavors and Flavorings(食品香料香精发展趋势) [PDF]
Shipin kexue jishu xuebao, 2018 The natural flavors and flavorings have been developing fast in recent years. The driving forces leading to this trend could be due to two factors, one is to satisfy the psychological need of consumers to natural products, and the other is for the ...
TIAN Hongyu(田红玉) +2 more
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Analysis on Volatile Components of Two Kinds of Magnolia Flowers by Headspace Gas Chromatography-Mass Spectrometry(顶空气相色谱-质谱联用法分析两种玉兰花挥发性成分) [PDF]
Shipin kexue jishu xuebao, 2017 In this study, the volatile components of Michelia alba DC. and Magnolia liliiflora Desr. were analyzed by headspace sampling-gas chromatography-mass spectrometry (HS/GC-MS).
LI Xiaoying(李晓颍) +6 more
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Changes of Volatile Flavor Compounds in Shanxi Aged Vinegar Before and After Aging(山西老陈醋晒制前后挥发性风味物质变化) [PDF]
Shipin kexue jishu xuebao, 2018 The samples of Shanxi aged vinegar before and after aging were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectra and gas chromatography-olfactometry. Based on retention indices, mass spectra, and injection of
FAN Mengdie(范梦蝶) +7 more
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Effect of Different Distillation Methods on Volatile Flavor Substances and Metal Elements in Guoguang Apple Brandy(不同蒸馏方式对国光苹果白兰地挥发性风味物质及金属元素的影响) [PDF]
Shipin kexue jishu xuebaoTo investigate the effect of different distillation methods on the brandy made from Guoguang apples, triple-pot distillation and column distillation were used to distill apple ciders.
WANG Xia(王霞) +7 more
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Short-chain alcohol hydrogen donor for the hydrodeoxygenation of vanillin(低碳醇用于香兰素加氢脱氧催化反应的研究)
Zhejiang Daxue xuebao. Lixue ban, 2016 在一系列Mo2C/AC催化剂上，研究了短链低碳醇作为氢供体在香兰素加氢脱氧催化反应中的作用.实验表明，在香兰素的加氢脱氧催化反应过程中，乙醇不仅作为溶剂，同时也是较理想的氢供体.20% Mo2C/AC催化剂具有最佳的催化性能，在200 ℃温度下，香兰素的转化率达28. 2%，4-甲基愈创木酚的选择性高达94. 2%，其加氢脱氧活性主要与催化剂中高分散的β-Mo2C纳米粒子有关.
WANGFenglian(王枫濂) +2 more
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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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