In this paper, a method was established to determine the boiling point distribution of hydrocarbon types in diesel. The diesel sample was separated into the saturate and aromatic fractions by means of solid-phase extr...In this paper, a method was established to determine the boiling point distribution of hydrocarbon types in diesel. The diesel sample was separated into the saturate and aromatic fractions by means of solid-phase extraction （SPE）, and each fraction was analyzed by GC/FID-EIMS. According to the relationship between boiling point and retention time of n-paraffins in the chromatogram, the percentages of saturates and aromatics at each temperature interval were calculated. According to the average mass spectra of the saturate and aromatic fractions at each temperature interval, the hydrocarbon types of the sample were identified through summation of characteristic mass fragments. Using this method, the changes in composition of diesel during hydrotreating process were studied. The results showed that hydrogenation of aromatics is the main reaction during the hydrotreating process. The more rings the aromatics have, the easier the hydrogenation reactions would take place. The aromatics were converted into cycloparaffins via the hydrogenation and saturation process, leading to an increase in low boiling point fractions in the hydrotreated oil.展开更多
本文通过以玉米碴为原料,酿酒酵母、嗜酸乳杆菌、枯草芽孢杆菌及纳豆芽孢杆菌作发酵剂,以单菌和组合的方式对玉米进行发酵制成玉米粉,采用气相-离子迁移谱(Gas-chromatography ion mobility spectrometry,GCIMS)和气相色谱-质谱联用(Gas...本文通过以玉米碴为原料,酿酒酵母、嗜酸乳杆菌、枯草芽孢杆菌及纳豆芽孢杆菌作发酵剂,以单菌和组合的方式对玉米进行发酵制成玉米粉,采用气相-离子迁移谱(Gas-chromatography ion mobility spectrometry,GCIMS)和气相色谱-质谱联用(Gas Chromatography-Mass Spectrometry,GC-MS)方法对发酵玉米粉的挥发性风味成分进行分析。结果表明,GC-IMS共检出68种风味物质,包括醛类12种、醇类18种、酯类11种、酮类11种以及6种杂环类;根据图谱差异分析发现,发酵后玉米粉风味物质均发生变化,其醇类、酯类和酸类物质含量相对提高。GC-MS共检出59种风味物质,包含13种醛类、12种酯类、15种醇类、7种酸类、6种酮类和7种杂环类物质。两种技术共同检测出29种风味物质,其中正癸醛等10种醛类、5种醇类、2-壬酮、2-庚酮、己酸乙酯、甲酸甲酯、丁酸乙酯及4种酸类物质为发酵玉米粉的主要风味物质。根据香气含量分析,对比未发酵玉米粉,自然发酵水果香含量提高了24.64%,酿酒酵母发酵水果香和酒香含量分别提高了30.05%、85.05%,嗜酸乳杆菌发酵水果甜香和奶油蜂蜜香含量分别提高了36.56%、90.36%,枯草芽孢杆菌和纳豆芽孢杆菌发酵水果甜香花及苦杏仁香含量分别提高了18.05%、15.59%和38.68%、38.02%,组合发酵水果甜香花、草香含量分别提高了53.53%、48.08%,表明经过发酵制得的玉米粉风味独特。展开更多
基金the National Key Basic Research Science Foundation(Grant No.2006CB202501)
文摘In this paper, a method was established to determine the boiling point distribution of hydrocarbon types in diesel. The diesel sample was separated into the saturate and aromatic fractions by means of solid-phase extraction （SPE）, and each fraction was analyzed by GC/FID-EIMS. According to the relationship between boiling point and retention time of n-paraffins in the chromatogram, the percentages of saturates and aromatics at each temperature interval were calculated. According to the average mass spectra of the saturate and aromatic fractions at each temperature interval, the hydrocarbon types of the sample were identified through summation of characteristic mass fragments. Using this method, the changes in composition of diesel during hydrotreating process were studied. The results showed that hydrogenation of aromatics is the main reaction during the hydrotreating process. The more rings the aromatics have, the easier the hydrogenation reactions would take place. The aromatics were converted into cycloparaffins via the hydrogenation and saturation process, leading to an increase in low boiling point fractions in the hydrotreated oil.
