Wyniki wyszukiwania - Biblioteka Nauki

1

Comprehensive two-dimensional gas chromatographic analysis of volatile organic compounds in distillate of fermented Sorbus domestica fruit

100%

Vyviurska O. , Pysarevska S. , Jánošková N. , Špánik I.

Open Chemistry

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2015

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tom 13

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nr 1

EN

The Slovak-Czech spirit distilled from Sorbus domestica was analyzed by GCxGC with headspace solid phase microextraction and liquid-liquid extraction. Two column combinations, nonpolar × medium-polar and polar × medium-polar were tested. The second column setup provided more exploited 2D separation space with better distribution of peaks in chromatogram. Effects of the first column on the elution order of γ-lactones, benzyl esters, and unsaturated aldehydes in the second separation were observed. More than 500 compounds were detected; nearly 100 were confirmed with standards.

2

Two-dimensional gas chromatography – principles and application in fruits analysis

88%

Lubinska M. , Namieśnik J.

World Scientific News

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2017

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tom 75

84-90

EN

Two-dimensional gas chromatography is a rapidly developing analytical technique. One of the major uses of this technique is its use for food analysis. The paper presents the principle of operation and history of this analytical technique. The specification of the two-dimensional gas chromatography technique has been discussed. The principles of separation of ingredients and application of the method, particularly in the analysis of food products, have also been described. A literature review was also done, presenting the use of two-dimensional gas chromatography for the analysis of fruit and fruit products.

3

Application of gas chromatography to evaluate the quality of rapeseed oil

75%

Lubinska M. , Namieśnik J.

World Scientific News

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2017

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tom 75

91-100

EN

Two-dimensional gas chromatography is an analytical technique, which is increasingly being used in food research. Through the analysis of volatile fraction, it is possible to determine the quality of food products. One of the reasons for the deterioration of food is thermal degradation. Products that are often subject to degradation reactions due to temperatures are edible oils. In the thesis, the results of edible oils with different botanical origin are presented. The samples of oil were heated at temperatures of 20 °C, 60 °C, 100 °C, 140 °C and 180 °C. Based on the results of the chromatographic analysis, potential indicators of thermal degradation of edible oils were selected. The last step was to quantify the selected compounds to confirm that the typed chemical compounds are the markers of thermal decomposition of cooking oils. To calibrate, the method of standard additions was chosen

4

Analysis of volatile fraction selected hybrid fruits using chromatographic techniques

75%

Myszka J. , Lubinska M. , Różańska A. , Namieśnik J.

World Scientific News

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2017

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tom 75

28-44

EN

At present, "healthy eating" is gaining in popularity. Many people associate this term with eating plenty of vegetables and fruits. The basic elements influencing the selection of fruit are their appearance and smell. Of course, their origin and impact on human health are also very important. In recent years, exotic fruits have become increasingly accessible, making them gaining popularity, even among Poles. You can also meet plants created by crossing two varieties or species - so-called hybrids. They arise as a result of intersection of inbred lines created by multiple self-pollination of beneficial individuals. Although it is known that many of the hybrids created so far, With higher crop yields and better pro-health properties, these plants have not yet been thoroughly investigated. The purpose of the research was to compare the volatile fraction of hybrid fruit with the fruits which they came from. Thanks to such comparison, it was possible to classify fruits in terms of their quality, freshness and suitability for consumption. The chemical compounds that occur in the volatile fruit fraction in humans produce in people the aroma characteristic of each of them. By observing differences and similarities, it is possible to distinguish between them. To carry out the experiment, a comprehensive two-dimensional gas chromatography technique coupled with a mass spectrometer with time of flight mass spectrometer was used. In addition, samples were analyzed using an electronic nose, which uses ultrasonic gas chromatography.

5

Ocena pochodzenia surowcowego polskich miodów przy użyciu dwuwymiarowej chromatografii gazowej

75%

Dymerski T. , Gębicki J. , Namieśnik J.

Przemysł Chemiczny

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2014

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tom T. 93, nr 10

1723-1726

PL

Wykorzystano technikę dwuwymiarowej chromatografii gazowej sprzężonej ze spektrometrią mas, w której wykorzystuje się pomiar czasu przelotu jonów fragmentacyjnych przez detektor (GC×GC-TOFMS) do klasyfikacji polskich miodów, ze względu na pochodzenie surowcowe. Opracowana metodyka pozwoliła na wytypowanie 8 wyróżników pozwalających na jednoznaczne określenie pochodzenia próbek polskich miodów. Wynik obróbki danych metodą chemometryczną, a mianowicie analizą głównych składowych (PCA), potwierdził użyteczność wytypowanych wyróżników. Uzyskane wyniki mogą stanowić uzupełnienie polskiej normy i być stosowane do rutynowych badań w polskim pszczelarstwie.

EN

Polish acacia, linden, rapeszed and buckwheat-derived honeys and a honydew were analyzed for presence of hydrocarbons, alcs., ketones and esters by 2-dimensional gas chromatog. to establish the markers for the honey origin. PrOH was found characteristic for acacia honey, Me(CH₂)₁₁OH for linden honey, Me(CH₂)₆CHOMe for honeydew and Me(CH₂)₈COOEt for the rapeseed honey.