There is a relation between space and time, which is called space-time continuum. With the help of some mathematical equations, we can establish an alternative relation between space-time and mass, treating mass as a ...There is a relation between space and time, which is called space-time continuum. With the help of some mathematical equations, we can establish an alternative relation between space-time and mass, treating mass as a fifth dimension. There is the concept about mass being a property of any inertial or gravitational object in space. Mass can create distortion in space. As a result of that, space-time curvature will be bent towards the massive object.展开更多
Ambient mass spectrometry facilitates surface detection under ambient conditions and has quickly found its applications in various areas.However,the sensitivity of AMS methods is usually not as good as that of encapsu...Ambient mass spectrometry facilitates surface detection under ambient conditions and has quickly found its applications in various areas.However,the sensitivity of AMS methods is usually not as good as that of encapsulated ion sources due to less efficient ion transmission.In this work,a briefly machined external ion funnel(threepole electrostatic lens)was adopted and installed between direct analysis in real time and the mass spectrometer inlet to increase detection sensitivity.Software investigation with SIMION version 8.0 was employed to calculate electric fields and to simulate the trajectories of charged particles in the electric field.Both the geometrical parameters of the ion funnel and the electric parameters were studied to obtain the optimal ion focusing results,which demonstrated the ion funnel equipment would greatly improve the ion transmission efficiency.The equipment showed good prospect in direct analysis in real time-mass spectrometry analysis in the future.展开更多
为了减少荔枝汁在加热后产生的“蒸煮”异味,筛选了邻苯三酚、没食子酸、迷迭香酸、儿茶素、抗坏血酸及葡萄糖氧化酶六种抑制剂,从色泽、pH、香气轮廓、电子鼻、挥发性成分、降硫率以及总酚、总黄酮、抗氧化特性等角度去评价六种抑制剂...为了减少荔枝汁在加热后产生的“蒸煮”异味,筛选了邻苯三酚、没食子酸、迷迭香酸、儿茶素、抗坏血酸及葡萄糖氧化酶六种抑制剂,从色泽、pH、香气轮廓、电子鼻、挥发性成分、降硫率以及总酚、总黄酮、抗氧化特性等角度去评价六种抑制剂对荔枝汁风味及营养品质的影响。结果显示抗坏血酸和没食子酸抑制剂处理的样品与新鲜汁相比的色差值最小;整体香气轮廓显示葡萄糖氧化酶抑制蒸煮异味效果最佳,其次为迷迭香酸;电子鼻结果显示葡萄糖氧化酶处理的荔枝汁与新鲜汁最为接近,其次是儿茶素和邻苯三酚。挥发性成分的主成分分析结果显示抗坏血酸抑制剂处理的样品与新鲜汁最接近,其次为没食子酸、儿茶素、迷迭香酸。降硫率结果显示葡萄糖氧化酶的降硫效果最为显著,对二甲基硫醚、二甲基三硫醚、甲硫基丙醛的抑制率均达到100%,对二甲基二硫醚的抑制率为61.11%。营养品质方面,多酚类抑制剂与抗坏血酸处理的总酚、总黄酮含量和抗氧化性较新鲜汁均显著上升(P<0.05),而葡萄糖氧化酶处理的总酚、总黄酮含量较新鲜汁上升但抗氧化活性与新鲜汁无显著差异。综合色泽、pH、香气轮廓、营养品质以及降硫效果等因素进行偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA),发现葡萄糖氧化酶对荔枝汁整体品质影响最好。本研究可为荔枝以及其他热敏性水果加工过程中品质提升提供参考依据。展开更多
目的 分析金雀花乙醇提取物的化学成分。方法 采用超高效液相色谱-四极杆-飞行时间串联质谱(Ultra-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry, UPLC-Q-TOF-MS/MS)技术,使用A...目的 分析金雀花乙醇提取物的化学成分。方法 采用超高效液相色谱-四极杆-飞行时间串联质谱(Ultra-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry, UPLC-Q-TOF-MS/MS)技术,使用ACQUITY UPLC BEH C18色谱柱,流动相为0.1%甲酸水溶液和乙腈,线性梯度洗脱;采用电喷雾离子源在m/z50~1 500范围内采集数据;采用UNIFI V 1.9.2软件对数据进行预处理、峰检测、分子式推测,通过高分辨质谱数据结合数据库、文献和对照品进行对比,分析金雀花乙醇提取物中的化学成分。结果 共分析出47种化学成分,包括27种黄酮类、13种皂苷类、7种其他类成分,其中包括山奈酚-3-O-芸香糖苷、牡荆素、金丝桃苷、山奈苷、水仙苷、芹菜素、槲皮素、金合欢素等成分。结论 本研究分析了金雀花乙醇提取物中的化学成分,为后续金雀花的开发与利用提供了理论基础。展开更多
文摘There is a relation between space and time, which is called space-time continuum. With the help of some mathematical equations, we can establish an alternative relation between space-time and mass, treating mass as a fifth dimension. There is the concept about mass being a property of any inertial or gravitational object in space. Mass can create distortion in space. As a result of that, space-time curvature will be bent towards the massive object.
基金This work was financially supported by the National Natural Science Foundation of China(Grant Nos.21275012 and 21175008).
文摘Ambient mass spectrometry facilitates surface detection under ambient conditions and has quickly found its applications in various areas.However,the sensitivity of AMS methods is usually not as good as that of encapsulated ion sources due to less efficient ion transmission.In this work,a briefly machined external ion funnel(threepole electrostatic lens)was adopted and installed between direct analysis in real time and the mass spectrometer inlet to increase detection sensitivity.Software investigation with SIMION version 8.0 was employed to calculate electric fields and to simulate the trajectories of charged particles in the electric field.Both the geometrical parameters of the ion funnel and the electric parameters were studied to obtain the optimal ion focusing results,which demonstrated the ion funnel equipment would greatly improve the ion transmission efficiency.The equipment showed good prospect in direct analysis in real time-mass spectrometry analysis in the future.
文摘为了减少荔枝汁在加热后产生的“蒸煮”异味,筛选了邻苯三酚、没食子酸、迷迭香酸、儿茶素、抗坏血酸及葡萄糖氧化酶六种抑制剂,从色泽、pH、香气轮廓、电子鼻、挥发性成分、降硫率以及总酚、总黄酮、抗氧化特性等角度去评价六种抑制剂对荔枝汁风味及营养品质的影响。结果显示抗坏血酸和没食子酸抑制剂处理的样品与新鲜汁相比的色差值最小;整体香气轮廓显示葡萄糖氧化酶抑制蒸煮异味效果最佳,其次为迷迭香酸;电子鼻结果显示葡萄糖氧化酶处理的荔枝汁与新鲜汁最为接近,其次是儿茶素和邻苯三酚。挥发性成分的主成分分析结果显示抗坏血酸抑制剂处理的样品与新鲜汁最接近,其次为没食子酸、儿茶素、迷迭香酸。降硫率结果显示葡萄糖氧化酶的降硫效果最为显著,对二甲基硫醚、二甲基三硫醚、甲硫基丙醛的抑制率均达到100%,对二甲基二硫醚的抑制率为61.11%。营养品质方面,多酚类抑制剂与抗坏血酸处理的总酚、总黄酮含量和抗氧化性较新鲜汁均显著上升(P<0.05),而葡萄糖氧化酶处理的总酚、总黄酮含量较新鲜汁上升但抗氧化活性与新鲜汁无显著差异。综合色泽、pH、香气轮廓、营养品质以及降硫效果等因素进行偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA),发现葡萄糖氧化酶对荔枝汁整体品质影响最好。本研究可为荔枝以及其他热敏性水果加工过程中品质提升提供参考依据。
